Latest Comments

Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience

Good bread, spash of olive oil, a few slices of fresh mozzarella. Or...rolled up and crammed in my mouth.

Cook the Book: 'Ruhlman's Twenty'

I agree that having your "mise en place" is really important, especially when I make things that have a ton of spices/things that need measured (baking, Indian food). I also agree with thinking and flexibility/adaptability. As someone who's been known to throw a bag of buttercream across the room because it's not WORKING, I'm sure my fiance would agree that being flexible has enabled him to duck many items lobbed his way.

A Sandwich a Day: The Bobbie at Capriotti's in Wilmington, DE

Hurray! Since I moved away from a Capriotti's, I request it when I go home more than anything. The Bobbie is my favorite--it was the only thing I missed when studying abroad several years ago and was the first thing I ate when I got home.

Cereal Eats: A New Column Devoted To The Cereal-Obsessed

Ohhhhh my. I am a serious cereal addict. I honestly can't keep it in the house unless I want to eat a box in a sitting. I don't know what it is about those nostalgia cereals (namely Count Chocula, Cocoa Puffs, Cinnamon Toast Crunch, Golden Grahams) that make me unable to stop after 1 or 2 bowls. My sister and I used to go through 4+ boxes a week as kids. I haven't had some of these in years...

Cook the Book: 'The Unofficial Harry Potter Cookbook'

Oh my goodness, I love the BFG and Phantom Tollbooth references! I always fantasized about the huge, dense chocolate cake that Bruce Bogtrotter had to eat in Matilda. I was convinced I, too, could meet that challenge if needed.

Bake the Book: 'Whoopie Pies'

I've made several kinds; the best has probably been a chocolate-chip banana whoopie pie with cream filling. If you use whole-wheat flour, it's good for you!

Summer recipes that keep well in the fridge

I've made this recipe a bunch of times (even boiling the corn if I can't grill it, and omitting the cilantro because I can't eat it), and it's so delicious:

(Also, not my blog, just where I found the recipe).

Cook the Book: 'In the Small Kitchen'

Haha, my first real kitchen was in a tiny studio in Foggy Bottom (DC). It had a mini-fridge (no freezer), a couple of cabinets, a mini-stove and was actually a re-purposed closet. I loved it, and produced some pretty awesome things out of there.

your priciest meal?

We've definitely had a handful of meals that have been between $500-$600 for the two of us--Komi, minibar, Le Bernardin, The Inn at Little Washington, wd~50, Daniel. I don't regret any of them (though, honestly, I was not blown away by Daniel). Saving for delicious meals is our "thing", whether it's a couple of pizzas at 2 Amys or an amazing dinner with wine pairings at wd~50.

A Sandwich a Day: Falafel from Amsterdam Falafel Shop in D.C.

I second the recommendation to smash your falafel. You can jam anything in the pita that way. Amsterdam is so good.

Anyone making anything for the "Royal Wedding"?

I was going to make a banoffee pie, but that's difficult to make for work (single-servings, etc.). So now I think I'm going to make banoffee whoopie pies! Banana cake with chocolate chips, cream filling with dulce de leche, and maybe some toffee bits. Or now I am totally craving McVities Biscuit Cake, maybe done in cupcake tins? I'm craving Brit sweets and want it all.

Weekend Giveaway: 'The Food Matters Cookbook'

Try to buy local when we can and hit farmer's markets more. We've toyed with joining a CSA, but think that we need to make sure we can use what we get at farmer's markets efficiently before we commit to a CSA box.

Enter to Win a Copy of the 'Alinea' Cookbook

I don't think that I've made anything particularly daring (besides chocolate-peanut butter-bacon cupcakes, maybe?), but have eaten at minibar here in DC and loved every second of it. Molecular gastronomy for the win!

Cook the Book: 'At Home with Madhur Jaffrey'

I've been toying with a butter chicken recipe for weeks now that's getting better, but I still can't get QUITE right. I'm not giving up on it. :)

eating in florence

Perseus. It is absolutely fantastic; get the steak and white beans.

Cockroach on Chopped TV (Food Network)

Okay, so I actually am watching right now and was waiting anxiously for this moment. After a couple of rewinds and pauses, we (fiance and I) figured out that it's just one of the coquitos that has fallen off the cutting board. Not a bug... At least not this time!

Seriously Delicious Holiday Giveaway: Truffle Lovers Pasta

The Inn at Little Washington in Washington, VA (look it up--it's amazing) serves a healthy dose of truffles on just about anything. Each table starts with truffle popcorn. We had it on a few dishes when we ate there; the waitstaff just walks around with a gigantic truffle and a white glove and grates it at the table.

Cook the Book: 'Baked Explorations'

Bing's Bakery in Newark, DE has some really outstanding breads, cookies, and cakes. Their raisin cookies are just about the only thing that my mom won't share with anyone, ever.

Cook the Book: 'Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies'

my grandmother's always made these strange cookies at christmas; they might even be no-bakes, and they're a chewy sort of cookie with rice krispies (i think) anddd... oh, i have no idea. but she shapes them like strawberries and rolls them in red sugar and then tops them with green icing. they're weirdly addictive, and i clearly need the recipe so i can make them.

Win a Food-Themed T-Shirt and $50 Gift Certificate from Threadless

i was all set to say count chocula, but then i read that someone said pizza. pizza, for sure. anything that's melty, really.

Cook the Book: 'Bobby Flay's Throwdown!'

love the brats idea, or maybe a good DC half-smoke!

Shameful snackage

When my sister and I were younger and my parents would run out, we'd try to snack on whatever we wouldn't be allowed to eat when they were home. We kept a pretty healthy household, so our standby shameful snack became cool-whip on saltine sandwiches with sprinkles. I can't even explain how dry my mouth gets just thinking about these now, but we were excited about them then!


excellindy hasn't favorited a post yet.