Going to Ottawa next weekend, we won't have a car but we are comfortable using public transit or cabs if necessary. We are staying downtown. Any must try places that really define wat Ottawa is all about? I don't know much about the city, my husband has business up there and we decided to make it a long weekend.
My husband I will head to Milwaukee in May for a family gathering, but we have all day Friday to ourselves. We need suggestions for lunch/dinner/snacks downtown or within a near driving distance. Even though we went to school in Madison I don't think we are going to make it down there for the day. We can find good beer (beer geek husband), but suggestions for great burgers, pizza, sandwiches, or anything special to the area are welcome!
I received some vanilla sugar wtih rose petals as a gift, and I have yet to use it. I was thinking it would be great for Valentine's Day, but all I can come up with is sprinkling it on sugar cookies. Any other ideas?
Looking for help - I have used this recipe for several years, and for the first time this year the caramels are turning grainy after about a week. Can anyone explain why? We did not use any different ingredients this year, same thermometer, even the same pan!
1 c. butter
2 1/4 c. brown sugar
1/4 t. salt
1 c. light corn syrup
1 can sweetened condensed milk
1 t. vanilla
Melt butter, add brown sugar and salt. Gradually add corn syrup and sweetened cond. milk, stirring constantly. Cook and stir over medium heat utnil 245 degrees. At 245 degrees cook for 13 minutes stirring constantly. Remove from heat add vanilla.
Any ideas would be appreciated!
Got married in July and have some Macy's gift cards to play with in the kitchen department. I bought one of their store brand sets of 2 stainless steel skillets. From the first time I used it I cannot get it clean! Would this be different if I bought a better brand? Do I need to go spend a little more money to get the Cuisinart or even step up to the Calphalon or All-Clad (which is probably more for one pan than we got in wedding money total!)? Or do I need to use something other than soap and water/dishwasher to clean it? Help - I don't like putting this much thought into a pan!
Will buttermilk work as a sub for whole milk in popovers? I have 3/4 of a carton of buttermilk left in the fridge from cake baking this weekend. Any other suggestions as to what to do with the leftovers is also appreciated!
We are heading out from NYC on the Friday of Labor Day weekend. We are staying in Plymouth MA on Friday night, and heading out to Dennis on the Cape on Saturday morning. Any recs for eating in/around Plymouth, or between Plymouth and mid-Cape on Saturday? Also, any Cape Cod recs are welcome, especially for good groceries/butcher/bakery/fishmonger locations!
This sangria screams out for a hot, humid day. Fresh watermelon adds delicate sweetness, and a squeeze of lime heightens the tartness of the white wine. A sprig of mint wouldn't be out of place as a garnish.
Jeanne Kelley's marinated and grilled flank steak with arugula salad comes from the "Spring" chapter in her new Kitchen Garden Cookbook. But with its clean flavors and almost effortless preparation, the dish lands squarely in the realm of summer cooking. What really makes this dish stand out is not the arugula—the real winner is Kelley's exotic, tangy sumac and lemon mixture, which performs double duty as marinade and salad dressing.
Here's a twist on lasagna, made with layered tortillas, cheese, chorizo beans, corn and spicy, Mexican tomato sauce.
Staying true to its name, mango forms the sweet base here, but this sauce also delivers all the tangy and spicy complexity that makes a great barbecue sauce.
[Photograph: Yvonne Ruperti] Bite through the crunchy buttery graham cracker, the silky vanilla marshmallow, and the deep dark chocolate, and you just might find yourself muttering "Nabisco who?" Notes: Avoid overwhipping the marshmallow or it will cool down and...
Sweet mango and Thai basil balance out a spicy dressing with lime and fish sauce in this bowl of noodle goodness. Fresh and bright, this flavorful dish won't leave you with post-greasy takeout blues.
The Kale Caesar Salad is a natural extension of the marinated kale salad, in which kale leaves are roughly chopped, massaged with dressing and salt, then allowed to sit. The beautiful thing about these salads is that kale is robust enough that it stays crisp and crunchy even after sitting dressed in the fridge for days. You can make it once and eat it over the course of a few days with no loss in quality. Caesar dressing, which naturally pairs with slightly bitter, very crunchy lettuces, seems like a perfect partner in crime. And it is.
A great way to serve oatmeal at brunch, this baked version is full of cinnamon, maple syrup, and Granny Smith apples.
This pie is every peanut butter and chocolate lover's dream. A crumbly, chocolate cookie crust cradles smooth and dense peanut butter filling, which is covered with a generous layer of dark chocolate ganache. It's an adult version of the candy classic, and big enough to treat lots of friends.
Tiny and chubby apple cider doughnuts herald the fall season at the farmers' markets. This cake version is the 2.0 version.
Just like a Mallomar, this pie is all about the marshmallow, which is accented with texture and richness from the graham cracker crust and chocolate glaze shell.
The French enjoy a lot of cheese. And more importantly, they are deeply connected to and proud of their cheese. As well they should be! They have a rich and storied cheese history, a deep-rooted culture of cheese, and more than a thousand cheeses in their lexicon. These are the nine you should absolutely know.
Though uncooked pasta sauces sound spectacularly easy, pulling them off isn't as easy as you'd think, as most sauces come off bland and watery. Add fresh mozzarella to the mix, and you just might end up with a gloopy mess of half melted nuggets of mozz, which stick to the pasta like laffy taffy. But leave it to Mollie Katzen to figure it all out.
Have you noticed our infatuation with kale? And we're pretty sure we're not the only ones. We've braised, sauteed, chopped, baked, marinated and even blended kale to bring you 15 of our favorite ways to devour this leafy green. (You're welcome!)
[Photographs: J. Kenji Lopez-Alt] Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!...
This is a great alternative to traditional pumpkin pie for those who love the flavor but crave something lighter. The light, crumbly, spicy cookie crust complements the mellow pumpkin flavor and luscious, airy texture perfectly. It's a great finish to a heavy meal.
Before you reach your pumpkin saturation point, you must prevail and make these pumpkin pickles. As is the case with so many of the recipes featured in the In a Pickle column, you are not going to find these on most grocery store shelves. They are sweet, squashy, dense and tangy. If you are someone who likes a good pumpkin curry, these are most definitely up your alley.
One of the most magical things I learned in pastry school was how to properly dip chocolates.There's something about it that I find very soothing; maybe it's the precision required to get them to turn out just so, or the repetitive motion, or just the fact that when you're done you have a tray with rows of perfectly formed little chocolate-covered beauties. (Not to mention the couple of inevitably funky-looking ones that end up getting eaten. For the sake of quality assurance, naturally.)
Right in the middle of August, I tend to coddle perfectly ripe tomatoes like rare jewels, being careful not to bruise or puncture them. That is, until I get home, turn the heat to high, and char their skins until black. This trick, which we can thank Mexico for, intensifies the flavor, lends a wonderful smoky note, and, you know, looks really cool. No need to worry about burning your food; that's the point. The skins are peeled off and discarded and the tomatoes are blended with roasted garlic, chipotles, and red wine vinegar. The sauce is good to go. That's the sauce for these tostadas.
The secret to this pie's rich and airy texture is that it contains sabayon; a foamy mixture of whipped egg yolks, water, and sugar, that have been whisked over a double boiler until it reaches 160 degrees Fahrenheit.
I have to thank Lourdes Castro, author of Latin Grilling for bringing this Crab, Avocado, and Potato Terrine (or Causa Limeña as it's known in its native Peru) into my life. With its layers of creamy, spicy mashed potatoes, sweet crab tossed with scallions, cilantro, and lime juice, and cool avocado, it marries three separately delicious elements into one mind-blowing terrine.
Lettuce wraps are quick to prepare and fun to eat, besides being delicious. The rich flavor of the meat against cool, crisp lettuce is a fantastic combination. In this recipe, the preparation is kind of a cross between a sauté and a stir fry, made up of browned onions, ginger, pork, carrots, peppers, potatoes, water chesnuts, and plenty of garlic.
This recipes is part of Chinese Restaurant Appetizer Week Perhaps the biggest key to making excellent Dan Dan Noodles is to make your own roasted chili oil. When done right, it get a rich, fruity, smoky flavor that none of...
It doesn't matter what you call them. Scallions, spring onions, green onions—the skinny guys with green shoots start looking really good when spring is springing. Fluffy spring lettuce and asparagus are also harbingers of the season, but those onions deserve just as much glory.