I have 3 lbs. of beef stew meat in the freezer and am absolutely out of ideas. It's also a little too warm to make a big batch of beef stew? I'd appreciate any recipe ideas anyone might have! Thanks in advance!
Hi, all -- I'm making crab cakes for dinner -- any suggestions for a delicious sauce to serve them with? Thanks a bunch!
I've been asked to bring an appetizer or two to a party in a few weeks -- I need something that will travel well and doesn't need to be reheated (party is about 1.5 hour drive away) -- and the apps also need to be "substantial" -- hostess provides a lot of alcohol and does a wonderful job with desserts, but not so much with the savories, so I want to bring something more balanced ... Last time, I brought a tortilla espanola, which was a hit, but I wanted to branch out a little. Any ideas/recipes are appreciated! Thanks!
So I made my first coq au vin last night (well, actually -- Coq au Two-Buck Chuck, following Michele Humes' recipe which was posted last week) and it was really good. My husband loved it. I used Trader Joe's cabernet sauvignon instead of merlot because it was the only red wine in the house, and otherwise followed the recipe exactly. Now I want to experiment! Do you guys have any tips, advice, recipes to share? Thanks in advance!
Hello, Serious Eaters! I'm headed to Washington, D.C. for the first time ever in a few weeks and am garnering restaurant suggestions (the only place I'm absolutely certain we will try right now is the restaurant/food court at the Native American museum, which is supposed to be amazing). Where should we go and what should we eat? Thanks in advance!
So I have some chicken breasts and an eggplant -- any suggestions on what I can do with that for dinner tonight?
Thanks in advance!
[Photograph: Caroline Russock] Every night at Marco Canora's restaurant Hearth, he offers a prix fixe cucina povera menu [PDF], a simple three course meal at a bargain price of $35. Canora translates cucina povera to "humble cooking," dishes made with...
So I made my first coq au vin last night (well, actually -- Coq au Two-Buck Chuck, following Michele Humes' recipe which was posted last week) and it was really good. My husband loved it. I used Trader Joe's cabernet...