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From Serious Eats

Win a Free Organic D'Artagnan Turkey

Maple Walnut Cornbread - I'm a sucker for good cornbread.

From Serious Eats: New York

Why Mario's Closing the Enoteca at Del Posto

"What if we earned a Michelin star and no one showed up to enjoy the food?"
I can understand professional ambition, but am not sure how having a less casual place attached impacts food quality, unless the pace or volume of serving food in the more casual Enoteca impacts the ability to serve high quality food at Del Posto (doubtful). So basically, he's upping the snob appeal in hope of recognition. It seems like it might backfire - if anything, Michelin seems willing to recognize places that are more casual in atmosphere but excellent in food.

From Serious Eats

Vegetarians, How Do You Do Thanksgiving?

I'm not vegetarian, but to me, thanksgiving is all about the sides - REAL mashed potatoes, all kinds of pumpkin dishes, stuffing, and cranberries. Usually I don't even get to the turkey...still, I can understand vegetarians wanting a main dish (and there's the pesky issue of vegetarian side dishes that have meat ingredients). I can see where the tofurkey comes it, but honestly, it looks kind of lacking next to the turkey. Some kind of stuffed squash e.g. pumpkin, stuffed with a vegetarian filling, would be visually appealing and tasty. I wonder if there's a vegetarian equivalent for gravy, though? Some sort of sauce flavored with sage and thyme would be nice.

From Serious Eats: New York

Win Tickets To 'Cook. Eat. Drink. Live.' This Weekend

A Chemex coffeemaker (for the office, no less)...ok, I'm going to end up buying that anyway, so a kitchen scale so I can finally make all those recipes for which the measurements are in METRICS. Yes, I am a silly American ; )

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Recent Posts

From Talk

Squash Blossoms?

From Talk

Good cafe?

From Talk

Advice on making ice cream without a machine?

From Talk

Crepes?

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Recent Comments | Response to Comments

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Maple Walnut Cornbread - I'm a sucker for good cornbread.

From Serious Eats: New York

Why Mario's Closing the Enoteca at Del Posto

"What if we earned a Michelin star and no one showed up to enjoy the food?"
I can understand professional ambition, but am not sure how having a less casual place attached impacts food quality, unless the pace or volume of serving food in the more casual Enoteca impacts the ability to serve high quality food at Del Posto (doubtful). So basically, he's upping the snob appeal in hope of recognition. It seems like it might backfire - if anything, Michelin seems willing to recognize places that are more casual in atmosphere but excellent in food.

From Serious Eats

Vegetarians, How Do You Do Thanksgiving?

I'm not vegetarian, but to me, thanksgiving is all about the sides - REAL mashed potatoes, all kinds of pumpkin dishes, stuffing, and cranberries. Usually I don't even get to the turkey...still, I can understand vegetarians wanting a main dish (and there's the pesky issue of vegetarian side dishes that have meat ingredients). I can see where the tofurkey comes it, but honestly, it looks kind of lacking next to the turkey. Some kind of stuffed squash e.g. pumpkin, stuffed with a vegetarian filling, would be visually appealing and tasty. I wonder if there's a vegetarian equivalent for gravy, though? Some sort of sauce flavored with sage and thyme would be nice.

From Serious Eats: New York

Win Tickets To 'Cook. Eat. Drink. Live.' This Weekend

A Chemex coffeemaker (for the office, no less)...ok, I'm going to end up buying that anyway, so a kitchen scale so I can finally make all those recipes for which the measurements are in METRICS. Yes, I am a silly American ; )

From Talk

Dinner in East Village?

Cafe Itzocan is really excellent, though on the tiny side. Supper is also very good, especially as the weather gets colder.

NOT the Indian restaurants. They're terrible. But Sigiri is good and different.

From Serious Eats

What Your Beer Says About You

Wow, I'm surprised at the intensity of the beer discussion! Somehow, I'd glommed on to the beer drinkers as mellow, amiable folk stereotype...

From Recipes

Cakespy: Leftover Halloween Candy Pie

I love that someone would do this - it's a great concept piece, even though I couldn't imagine eating it. People need to lighten up...

From Serious Eats

All-You-Can-Eat Restaurants: Great Deal, Or Bad Policy?

I think all-you-can-eat is more a symptom than the cause of the obesity epidemic. I think this would not be so appealing if the consumers who go to them (repeatedly, not just for the occasional night of gluttony) didn't already have an altered attitude towards food. I just don't understand how they are economically viable without violating all kinds of health and hygiene standards; if anything, that should be grounds for shutting them down.

From Serious Eats

Standing Room Only: Iyanzé Truck

This sounds amazing - bring on the heat! Wish there was one of these making the rounds near my building - African food is vastly underrepresented in NY (and by in NY, I mean within a 10 minute walk from my office for lunch : )

From Serious Eats

Eggplant for Dessert?

I know that squash custards are popular as a dessert and that bitter melon is the basis for desserts as well, so this isn't that far fetched. I don't like eggplant, but would like to hear how this combination works from someone who does

From Serious Eats

The Cookie Diet: Plain Kooky or Just Kooky Enough?

I object to using the word "cookie" for what resembles a piece of drywall and probably approximates its chemical composition, too.

@DomesticMuse: even bacon and maple cookies ; )

From Serious Eats: New York

The Dessert Files: One Girl Cookies

I can't speak as to the other products, but I have to say that the Lucia cookie is addictive - the caramel has a nice density and butteriness.

From Serious Eats: New York

Thanks, But No Thanks: Pumpkin Spice Frozen Yogurt at Red Mango

Review of this was spot on. There was an odd, almost chemical taste (and I normally like the frozen yogurt). Whatever it tasted like, it didn't taste like pumpkin.

From Serious Eats: New York

Fall At Momofuku Milk Bar: Rice Pudding Pie (And Stuffing Soft-Serve)

I had this pie, and sadly, it was the first thing I've had at Momofuku by which I've been underwhelmed. The apples were delicious. Although the crust tasted nice and gingery the texture was offputtingly mushy, and the filling was really bland - not a good proportion of custard to rice, and the rice was al dente. Looking forward to trying the new soft serve flavors, though.

From Serious Eats

Snapshots from London: Raclette at Borough Market's Kappacasein

Was there last month, and could not possibly eat another bite...soooooo wish I had seen this and had some.

From Serious Eats

Cook the Book: 'The Craft of Baking'

Bannoffee pie at Konditor & Cook in London. Condensed milk yogurt, homemade. Mango Basil Icy at NYICY.

From Serious Eats: New York

Gourmet Magazine Will Fold This Year

I am only familiar with the last few years of Gourmet, so I can't speak as to the quality declining, but I really enjoyed and looked forward to the magazine. From what I can see, it was a unique publication - the photography was beautiful, the writing was good, and it had a mixture of ambitious recipes with everyday ones. No, it didn't have the rigour of Cook's Illustrated, or the ease of recipes in most publications. Yes, it may sometimes have focused too much on what was trendy, expensive over more substantive topics. Maybe it ended up looking too much like a travel magazine than a food publication at times. But overall, it was a really excellent magazine that I enjoyed reading all the way through, and it was writing about the culture, history, and traditions behind the food described. I can't think of too many other publications that do this regularly and comprehensively.

From Talk

Meh!

Great topic...I think I feel this way often when I read great food product reviews, then try the product and fail to get the same kick. I'm especially prone to experiencing "meh" moments when I've waited a long time to try something, or paid more than expected or was planning on spending. I think it's safe to say it's the danger of raised expectations. Most recent 'meh' moments were were with JacquesTorres chocolates, Zzzang bars, and the cookies at Momofuku.

Of course there's the anti-meh, where you go in not expecting very much and then are wowed, and rave, perhaps undeservedly. Which leads to someone else's "meh", producing the meh cycle...

From Serious Eats

Bacon as a Bookmark: More Common Than You'd Think

It'd be great if it was found in a vegetarian cookbook....

From Serious Eats

Fluffernutter: Massachusetts' State Sandwich?

NJ: high brow: Bobolink farm cheese + Jersey tomatoes. Low-brow: anything you can find at the Grease Trucks.

From Serious Eats

Serious Cocktails: Rediscovering Calvados and Other Apple Brandies

I love Calvados during the winter. It nursed me through a bad period two winters ago (or I guess I should say that I nursed it...). It's probably not the most sophisticated way to drink it, but I used to have hot toddies made with it. Very comforting.

From Serious Eats: New York

Have Menus Gotten Too Complicated?

As a small eater, I do appreciate the proliferation of categories, if the restaurant maintains its quality standards. What I don't like is having to worry about being given dirty looks for ordering "too little". If I only want a snack, and appetizer and a dessert, is that too little to order? What about just an entree? I think the whole trend is a way to nudge diners to spend more, especially if portions are small and diners would like to try more of the money.
Maybe we should just revert to picture menues, a la Chinese takeout places. No surprises there!

From Serious Eats: New York

Win Tickets To Edible Manhattan's Seaport Birthday Party

David Chang/Christina Tosi. Second on the food from Public - I've enjoyed everything I've had there. And...the bartender from Angel's Share for (lots) of drinks.

From Serious Eats: New York

New York City Wine and Food Festival: Ticket Giveaway, 'Pulse of the Wine World'

Trockenbeerenauslese. It was a gorgeous dessert wine. Too bad I can neither afford it regularly nor pronounce it.

From Serious Eats

Cook the Book: 'Gourmet Today'

First cookbook I remember reading - the Quasar Microwave Cookbook that came with our microwave. I was really fascinated by the idea that the microwave could produce a cake, though I've never actually tried it.
The first cookbook I ever chose for myself was Julia Child's Mastering the Art of French cooking - we were selecting gratuity copies of books that came with the newspaper subscription, and it was either that or a book on cars. To this day, I'm glad for the fortuitous choice - it really was her writing and descriptions that sparked my interest in food.

From Serious Eats

Vegetarians, How Do You Do Thanksgiving?

I've made this meal for years, and now have a set menu everyone likes. If anyone wants to bring a turkey or anything else that's fine. I sometimes have a quorn roast, but don't bother with it much anymore. Here's the menu:

Cornbread dressing (I use No-Chick Broth, works great)
Mashed Potatoes ( and this year we grew them, along with most of the veg)
Wild Rice with toasted almonds
Acorn Squash with honey, cinnamon and rosemary
Fresh Cranberry Sauce
Light Wheat Yeast Rolls
Roasted Brussels Sprouts
Cauliflower Salad with Remoulade
Yellow Squash
Green Beans
Corn
Sweet Potato Pie
Pecan Pie
Vanilla Ice Cream
Iced Tea with the meal, Coffee with dessert
Everything is made from scratch. I have a game plan written down and start 3 days ahead.
I wish everyone a Happy Thanksgiving!

From Serious Eats

Vegetarians, How Do You Do Thanksgiving?

This year is my first vegan Thanksgiving and my aunt, whose house I'm going to for the meal, is sort of put-off by it, I can tell. But, her sides are always amazing and delicious, and I am going to bring some mushroom gravy and maybe some Field Roast for my main dish. She makes an incredible apple pie - made with vegetable shortening and Earth Balance margarine - that is the best I have ever tasted, and I'm not a pie person so that's a saying something.

From Serious Eats

Vegetarians, How Do You Do Thanksgiving?

I'm not a vegetairan by any accounts but I did make this recipe one Thanksgiving and it is truly a show stopper.

http://www.epicurious.com/recipes/food/views/Pumpkin-Stuffed-with-Vegetable-Stew-240601

From Serious Eats

All-You-Can-Eat Restaurants: Great Deal, Or Bad Policy?

The last time I was in Israel I stayed at a hotel that offered a breakfast buffet. The food was nothing less than amazing. They had cheeses and spreads from all over the middle east, a large assortment of fresh baked bread, familiar and exotic fresh fruit, and the most delicious yogurts I can remember having. It was very different from the breakfast buffets I have been to here in the US (less animal fat, less protein, less fried potatoes, less sweetened simple starches). In any case, most of us at that hotel ate smaller portions and seemed to be just as satisfied since the food was so fresh and tasty.

From Serious Eats

Vegetarians, How Do You Do Thanksgiving?

I'm going to have to agree with other comments that sides and pie are enough for me! 101cookbooks has a great olive oil mashed potato recipe with kale that could be vegan but still omni-friendly.

@nitsuj If I eat meat/chicken stock/etc. I get sick. I don't think it's polite of me to ruin Thanksgiving by getting violently ill just to avoid putting them out and having my host make a different recipe when they are already cooking and have invited me over to eat. Often I will bring a dish, suggest a recipe so they don't have to find one, or offer to cook. Would you think a Jewish guest should eat bacon because they are inconveniencing you by voluntarily keeping kosher?

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Congrats to our winner yellowrice, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Mmmmm. Pan roasted brussels sprouts with candied pepitas and cider vinegar!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Cornbread Stuffing Muffins with Ham and Sage, from 'Bon Appétit'. The recipe is just ho hum but the idea that every person maximizes their stuffing crispy bits due to the muffin tins is amazing.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Cranberry Relish with Orange and Ginger sounds great! I love cranberries with orange juice/zest. I've tried lots of variations, but never with ginger before.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I could stick my whole face in the pumpkin pie brulee right now.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust from 'Bon Appétit' sounds like something that I'd need to be alone with in the shower..mmmmmmmmmmmmmm.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Honey brined and smoked turkey for me. I live on the seventh floor of an apartment house so I gave my brother a smoker for Christmas last year so he could smoke me some turkey.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Pioneer Woman's Sweet Potatoes sound very tasty.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'm in love with pumpkins this season. So naturally I would pick Pumpkin Pie Brulee. I love cracking the sugar on top!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

the pumpkin cheesecake, and any combo of dessert and pumpkin

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Mark Bittman's braised and glazed brussels sprouts will be on our table this year

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Ham in coca-cola!! i can make a soda exception in this case. mmmm

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I like the Cook's Illustrated's Roasted Brined Turkey, but I'd substitute a Weber for the oven.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Nice recipes......................Can I have the turkey?

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The butternut squash apple cranberry bake looks so great and I have been trying to decide on a diff. recipe for my butternut squash!! THanks!

Recent Posts

From Talk

Squash Blossoms?

From Talk

Good cafe?

From Talk

Advice on making ice cream without a machine?

From Talk

Crepes?

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