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The Ultimate Mad Men Finale Dinner Party

@La Maison Sacre: Betty serves Don what appears to be green bean casserole in the season one episode "Shoot." But I agree that oysters absolutely should be on this list!

Roman-Jewish Fried Artichokes (Carciofi alla Giudia)

Was lucky enough to find a big box of baby artichokes at Wegmans for cheap and used them for this. Excellent recipe! I used a mix of vegetable oil and extra virgin olive oil. They came out beautifully-- perfectly crispy outside and buttery soft inside. Highly recommend!

For those wondering if the initial fry can be done ahead of time: I did the first fry and then let them sit for about an hour or so before I was ready for the second fry. I imagine a longer hold time would still be totally fine.

18 Lamb Recipes to Celebrate Spring

The recipe for braised lamb shanks with mustard and mint should really be on this list! It's spectacular! One of my all-time favorite SE recipes (and I've cooked many).

Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa

Great recipe! The pistachio-orange-mint salsa is spectacular-- I just wanted to sit down and eat the whole batch like a bowl of cereal!

Enter to Win a Le Creuset Dutch Oven, Breville Espresso Machine, and More!

I've gotta say, this is kind of a bummer. I liked the smaller, daily giveaways better-- more winners!

Win a Copy of 'Heritage'

Win a Copy of 'Plenty More'

I can't think of anything that I consider particularly unusual, but I want this book!

Win a Copy of 'Ovenly'

caramel-dark chocolate truffles with a sprinkle of sea salt on top

Win a Copy of 'A Boat, a Whale, & a Walrus'

It totally depends on the context for me. But one of my favorite menus that I put together was a dinner for my mother-in-law's birthday a few years back. My husband and I made ricotta "love letters" (homemade ricotta and homemade pasta) as a starter, then seared scallops on top of a fennel and citrus salad, and a lemon panna cotta with homemade lemon marmalade for dessert. It was a joy to make (and even more fun to try to keep the goings-on in the kitchen a secret from my mother-in-law), and is just such a fond memory for all of us. She still raves about that meal.

Win a Copy of 'Huckleberry'

apple cider doughnuts

Win a Copy of 'Jamie Oliver's Comfort Food'

Win a Copy of 'Tacolicious'

Giveaway: Win a Super-Fast Thermapen Thermometer

Maybe a nice, thick bone-in ribeye. And purple, please!

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Win Two Tickets to the Big Apple Barbecue Block Party

Taste Test: The Best Frozen Puff Pastry


I, too, would LOVE to see a pastry-focused version of Kenji on this site. But, again, I don't see how the histrionics over a frozen puff pastry taste test help accomplish this. You also seem completely unwilling to acknowledge the very real practical problems that have made that dream role at SE nearly impossible to fill.

Taste Test: The Best Frozen Puff Pastry


What do you mean that SE is denying that they could deepen their treatment of pastry on the site? Kenji just responded to you that he would "LOVE to have a super serious pastry science chef" on staff, but that it is a very tall order and has so far not been workable. I also don't understand the point of haranguing the site's best writer and recipe developer because his interests in food don't align with yours. Maybe he doesn't "really, really, really need to start getting more serious about your pastry coverage"-- maybe you need to acknowledge that there are other sources of information about food on the internet than SE and Food Lab. One food blogger cannot be all things to all people.

Also, Niki linked to the homemade puff pastry recipe and encouraged people who have the time and inclination to give it a go. Your response strikes me as very over the top, especially given that this a taste test of frozen puff pastry. That pretty much means it's specifically geared toward people who are less likely to make puff pastry from scratch.

Why is it such a problem for you to just acknowledge that SE has a weak spot in its coverage of this particular niche that you're obsessed with and find other sources that better cater to your interests?

Giveaway: Win a Sunday Funday Kit from Mrs. T's Pierogies

Cook the Book: 'Yucatán' by David Sterling

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Homemade Chickarina Soup

This is great and so comforting on a cold night! I altered it a little bit by adding some carrot, leek tops, and celery to the stock. And I made the carrots into little heart shapes, which made this even cuter than it already is with the mini meatballs! The baking powder in the meatball mixture is a great tip-- the texture of the meatballs was great! It also keeps very well-- I think it was even tastier the next day.

Win Pop Chart Lab's 'Cooking Measurements Tea Towel'

When I was a kid I was "helping" my mom make zucchini bread and put 1 cup of baking soda in the batter instead of 1 teaspoon!

More recently, I grabbed from the shelf what I thought was chili powder, but turned out to be cinnamon. To make matters worse, the sifter lid popped off when I shook it, and I dumped an entire container of cinnamon into the pot.

Cook the Book: The 'Roberta's' Cookbook

It's not particularly creative, I guess, but it's the recipe I spent the most time developing and honing: oxtail chili. I make a really rich chili paste from ancho, guajillo, and chipotle chiles in adobo, with coffee, brown sugar, and toasted spices. The chili is seasoned at the end with cider vinegar, hot sauce, and fish sauce.

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

Cast iron skillet, medium rare

Scaling Up Pie Recipes

Hello SE-ers,

My husband and I are throwing a party for about 75-100 people, and we're making all the food ourselves (plus enlisting some friends to help).

We're doing a pie buffet, and I'll be making five regular sized pies and five pies baked in 13x9" casserole dishes. I was wondering if anyone has any tips or things to watch out for in scaling up my pie recipes to work in the 13x9" pans. Any advice would be greatly appreciated.

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