I'm a law student that is constantly looking for good new recipes and places in New York.

Win a Copy of 'Heritage'

Chicken and dumplings!

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

My grandmother taught me how to make perfect fried squash. Sure, it isn't the healthiest squash recipe in the world, but it is exceptionally tasty!

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

Country fried steak!

Bake the Book: A Lighter Way to Bake

For a Meal at St. Anselm Without the Wait, Go for Brunch

My husband and I beat the St. Anselm wait by showing up at 5:30. Yes, it's embarrassingly early, but I am already waaaay too uncool for Williamsburg.

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

Cast iron on the stove to start, and into the oven to finish. Salt and pepper only!

How to recreate lemon caper sauce

Thanks, @carved! My internets skills are clearly lacking. That picture does a way better job of illustrating what I am trying to articulate.

How to recreate lemon caper sauce

A beurre blanc is definitely a possibility, but the color is what led me down the veloute path. It was pretty brown. I realize as I write this that the dish doesn't sound very appealing. I swear it is.

Super Bowl Party Giveaway: Pat LaFrieda Sliders

I'm still making plans! So far, they include staying in and making some kind of food. Which is my plan every Sunday night.

Burgers around Newark Airport?

Absolutely go to Krugs.

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Chili sea salt dulce de leche. Salty, sweet, and spicy!

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

A corner deli ham and american on a roll.

Substitute for Sunchoke Soup

Sooo many choices. Thanks everyone! I had forgotten about that beautiful pumpkin soup...that picture might be enough to overcome my feelings of having overeaten orange soup this fall!

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

Anything I have leftover in the fridge, but preferably restaurant leftovers.

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

Fish sauce for sure.

Win Two Tickets to Plate by Plate, October 4th

Win Two Tickets to the Great Steak Debate, September 15th

Butcher's steak from St. Anselm.

Win Two Tickets to Pig Island, September 7th

The Big Apple BBQ fest is pretty hard to beat. So much pig.

Win Two VIP Tickets to the Vendy Awards, September 7th

It might not be very original, but I love Halal Guys on 53rd and 6th. It's about time for another trip up there!

Big restaurant/bar sting in NJ....

I'm pretty upset by this story. This shows that it can sometimes be impossible to be an informed consumer! I think that it is very shady that one group owns the majority of the franchises at issue. A couple of rogue bartenders is one thing, but this appears to be much more!

AHT Giveaway: Tickets to NY Burger Week's Beer, Bowling & Burger Festival on May 3

I like a pale ale with a beer. Nothing too hoppy, because you don't want to overload those taste buds! I am partial to Yards's Philadelphia Pale Ale.

Win Two Tickets to the Lucky Rice Cocktail Feast, May 2nd

Definitely Decibel.

Win 2 Tickets to Sweetlife: A Music + Food Festival!

Tomatoes. I am so ready for them to come back!

Win Two Tickets to the Big Cheesy, March 23rd and 24th

They might not be competing, but I think that Spotted Pig really can't be beat.

12 of Our Favorite Food Movies

I just made a timpano for my boss's birthday!

How to recreate lemon caper sauce

My first stop on my honeymoon in Maui was Okazuya in Lahaina for lemon caper ono, and I'm still dreaming about it months later. I really want to recreate the sauce, but am not sure how to go about it. The sauce is not a typical thin, astringent sauce. It is thick, but still has tons of lemon flavor. I'm not sure if the base is a veloute, or maybe something closer to a hollandaise. Any ideas?

Substitute for Sunchoke Soup

I made Kenji's fabulous brown butter sunchoke soup for Christmas Eve last year, and it was a huge hit. I was planning to make it again, but Fresh Direct doesn't have sunchokes in stock, and I cannot get to a store likely to have them in time for the big meal. Any suggestions for a delicious, interesting soup that I could make instead? I'm tired of butternut squash, which is the only other soup that jumped to mind.

Honeymoon in Maui

I leave for my honeymoon in Maui next Tuesday. I know that there is a Serious Eats talk thread on Maui, but was wondering if anyone has been lately and has any updated suggestions.

Le Creuset for a Souffle?

I really want to make a chocolate souffle for Christmas. The trouble is that I don't own a proper souffle baking dish. I'm wondering if my round 3.5 Le Creuset would do the job. I'm sure that the Le Creuset conducts heat better than a ceramic dish, so maybe the timing would be off. Any thoughts?

Noodle envy

Any other New York SE'ers envious of the Knockout Noodles column? I'd love to see an NY version! Heck, I'd even sign up to be the taster.

Aaargh mussels!

My mussel-hating fiance is out of town, so I decided to make some for myself. I didn't soak them because I haven't in the past. I swear that I read somewhere that soaking normally isn't necessary anymore. Sadly, they were so sandy that they were inedible. Is this more common than I think, and should I always incorporate soaking into my prep?

The season's best does not necessarily a good meal make

Inspired by all of the springtime recipes I have been seeing around the Internets, I decided to splurge on some fiddlehead ferns and ramps for dinner last night. I researched preparations for each very dutifully, and came up with a pasta that sounded absolutely perfect. And lo and behold, I had exceedingly boring dinner that allowed neither ingredient to shine.

So, SE'ers, do you have any seasonal failures you would care to share?

Soup in Advance

I am making soup a day in advance for a party. Carrot ginger soup, specifically. I seem to vaguely recall a piece of advice about soup that says that any cream in the recipe should be added the next day when reheating, rather than the day you make it. Anyone know if this is correct, or does it really even matter?

Cocktail Party Veggie Ideas

Having just moved into a new apartment, I have decided to host a cocktail party so that my friends can check out the place. I have already chosen a few small bites: stuffed mushrooms, bacon-wrapped stuffed dates, and mini quiches.

While I am supremely excited about this spread, I realize now that it is not very balanced. That is, it is super heavy on creamy cheesiness. I am looking for some lighter offerings to balance out my menu beyond the standard crudite platter. Thanks all!

Restaurants in Jersey City

My boyfriend and I have decided to make the move from Newark to Jersey City. I will miss the great Portuguese food, but am also really excited to get to know my new neighborhood. I've done a little research of my own, but I'm curious if any Serious Eaters out there have any favorite spots.

How to measure

How do you measure oddly shaped things? For instance, I'm currently cooking my cornbread dressing, and the recipe calls for 12 cups of 1 inch chunks of cornbread. I'm no geometry whiz, but I'm pretty sure that rectangular pieces don't fit well into round measuring cups. Is there any better suggestion than just guessing? Soggy (or dry) dressing would be so sad!

Romantic Dinner Ideas

I had a nice romantic dinner planned for my boyfriend tomorrow night. I was going to make a recipe from epicurious: champagne marinated shrimp with a champagne beurre blanc. Lo and behold, he informed me that due to an antibiotic, he absolutely cannot consume any alcohol on Friday. I can't trust that enough alcohol would cook off during the process; he would get very sick if it did not.

So now I need a new idea! Any suggestions? We aren't big on red meat, and scallops are out, as well.

Cheese meal help!

My friend requested that I cook something for her. When asked what she would like, she said "anything with cheese." I'm looking for ideas for a cheese-meal that goes beyond macaroni and cheese or fondue. Any ideas?

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