fruit fruit fruit! Porter Peaches are especially wonderful this time in Oklahoma.
@curunir Stonehorse is consistent. I haven't been to the Tavern but I've looked at the menu....hasn't thrilled me. I ate at the alley a few days ago and enjoyed it! I'm surprised more people haven't commented! Antoinette's on Brookside is pretty new and I've really enjoyed their pies! Friday and Saturday night pie night from 7-10.
I would looooove to win a copy!
Dawn Power Dissolver is my best friend.....you have to let it sit on the nasty gunk for 30 minutes but it comes off pretty easily. Bar Keepers Friend with steel wool will also probably work.
smoked short ribs. delicious!
I LOVE this article because I share the same frustration! I am not vegan, but it seems like most of the people I know assume Vegan = Healthy. Maybe it's because they don't quite understand how many vegan options there are, and think all you can it are fruit, vegetables, and some bread. I work at a primarily vegetarian/vegan cafe and we have vegan desserts. Many people assume these desserts are healthy.
I made this, I strained through layers of cheesecloth rather than a coffee filter. There are no visible particles. Should I still strain through a coffee filter?
This slideshow made my day
I hate red velvet.
Lately, I've been using it in a sauce for soba noodles. mmM mMm GOOD!
Lately, I've been using it in a sauce for soba noodles. mmM mMm GOOD!
If you guys feel a little lost about this, you should make an appointment with a registered dietitian. Your doctor will most likely be able to refer one to you and it might even be covered by insurance. A dietitian can help you with portion control, recipe ideas, books/websites for ideas....
Thanks, everyone!
This awesome pumpkin granola was recently posted to the site: http://www.seriouseats.com/recipes/2011/10/healthy-pumpkin-granola-recipe.html you could make it ahead of time and have it to serve with yogurt or milk. You probably don't need much else than what you have as people will not want to fill up by 2:30.
My favorite cake is white wedding cake.
http://www.sprinklebakes.com/2010/12/merry-and-bright-pomegranate-christmas.html Pomegranate christmas cake
uhhh my favorite halloween TREATS are S'mores**** I apparently don't have great grammar.
My favorite halloween treat are S'mores!!! Duh! Also, Surf House here in Wilmington, NC has some amazing hot chocolates, topped with bruleed marshmallows!
My favorite halloween treat are S'mores!!! Duh! Also, Surf House here in Wilmington, NC has some amazing hot chocolates, topped with bruleed marshmallows!
You guys need to go to Tulsa, OK and go to a Coney Islander.
This is great! Thanks for posting!
I find the Tazo Chai concentrate that Starbucks uses is actually sold in Starbucks! You can also find it at Whole Foods..... Oregon Trail concentrate is decent as well and can be found at Whole Foods. If you have a Trader Joes, they have a decent powdered chai....it is quite sweet but it's cheap!
Interesting! I'll definitely have to add this to my list.
I've never thought the food scene here in Tulsa is all that great. We have a few interesting places but never have I seen anything posted on this site about Tulsa. I'm just looking to the Tulsa SE Community to see where you like to eat and drink! I'm not thrilled on any restaurants, but here are some of my favorite places: Valkyrie, Vintage 1740, Dust Bowl, and Glacier Confections for incredible chocolate.
Looking for great places to eat breakfast/lunch/dinner in Spokane. Any style of food in any price range. Fantastic dinner recs would be great!
On a long drive. Where's a kickass and quick place for dinner?
I would love some suggestions for some good sour beers. I have only tried one, The Oarsman Ale, Bell's Brewery.
If anyone has an awesome gingerbread cookie recipe, I would love for you to share!
Going to the ole Capitol and I would love some suggestions to eat. Reservations have already been made for dinner but I would love some great breakfast and lunch places. From hole in the wall to upscale. Leaving tomorrow!
I'm looking into a culinary torch for Creme brûlée. Any suggestions? I'm not looking to spend a whole lot of money. Would love some input and maybe some links to where to purchase.
I'm looking for suggestions on where to eat in Newport, RI from hole-in-the-wall to upscale! Any price range!
I've lived in Wilmington for 4 years, attending UNCW. I'm curious as to which restaurants people like the most. Any suggestions? I'd like to see what I'm missing out on! There doesn't seem to be much of a food scene here.
Manna, Deluxe, Surf House, and S. College Sandwiches are some of my favorites.
The half marathon isn't until September, but I'm just stoked on it. Where are some great places for breakfast/brunch in Charlotte on a Sunday?
From hole in the walls to upscale, where are the best places to go? I know SE loves Allen & Son's BBQ so that's on the list. For this week, please!
Where is a great place to eat lunch in OKC? My mom and I are just going for the day. We are NOT picky eaters. Can be upscale or hole in the wall. Thanks!
Serious Eats should really make an app! I would pay $0.99 for it. Who's with me?
I had asked for restaurants in Tampa for my parents....and of the suggestions given, they went to The Refinery and Bologna. Thank you @finsbigfan and @imwalkin for some wonderful suggestions! I was texted many photos throughout both meals and became incredibly jealous while here in Wilmington, NC.
I need suggestions for places to eat in Tampa in every price range. Breakfast, lunch, and dinner. Can be a great hole in the wall to a high end restaurant. Please and thank you!
Does anyone out there use different salts? What salts you use and what do you use them for? I recently just read a blog by Katrina Markoff, founder of Vosges Chocolates. She encouraged the use of different salts. I'm intrigued! http://www.peaceloveandchocolate.com/ is her blog.
I have a large container of chestnuts that I received in my produce box, (www.theproducebox.com) and I'm not sure what to do with them! Any recipe ideas?? (besides stuffing...)
I have never made a souffle before....However, it is one of my favorite desserts! How difficult is Julia's souffle recipe? Any tricks you know about to help make a successful souffle?
I have quite a few exotic squash....What can I make with it? They are quite small and various in color.
I do not have a Trader Joe's where I live. However, my friend is going out of town the this weekend and asked if I wanted anything from the store. Has anyone tried Trader Joe's Two Buck Chuck Wine? If you give good reviews, I'll have her pick up a bottle or two!
Any suggestions where to eat in San diego? Great places to eat lunch and dinner. Preferably some great seafood suggestions for dinner but anything is much appreciated!
My family will be in Annapolis for Graduation Week next week. There will be about 11 of us. Where are some good places to eat for large parties? (But still delicious....)
Additionally, are there any particular restaurants that have great desserts? (not necessarily for large parties, I'd like to maybe take a date there!)
Is it just me or do macaroons seem trendy like the cupcake era we're coming out of? Are they just THAT tasty? I've never had one.
There are so many baking matchas online and I don't know what to buy! Any suggestions? Anything good on Amazon?
I had a previous post regarding where to eat in Philly Army vs Navy Football weekend. Based on the reviews, my family decided on Zahav. I really wanted to eat at Cucina Forte as well, but with our party of 6 and tight schedule, we are trying to avoid BYOBs. Has anyone been to Garces Trading Company? The menu looks great but I would love some input. Since we are only there for 3 nights, I don't want one botch dinner! http://www.garcestradingcompany.com/
Since you can't decorate your walls with real food (well, technically you can, but we don't recommend it), decorate your walls with food-related art. Here are some of our favorite prints. More
The bar at Wildwood in NW Portland boasts 53 spirits from 22 different local producers. Bar manager Ryan Csanky is among them—his recently released Aria gin makes an appearance in a few of the cocktails at Wildwood. We asked Csanky to recommend a few drinks to order the next time we stop by the bar. More
This is an intensely marbled piece of pastrami that's made with beef navel. More
A quick stir-fry of pork belly seasoned with chili bean paste and scallions. More
This sandwich is all about contrasts. The lamb meatballs are well spiced and savory, while the pomegranate and yogurt sauce is tangy and creamy. More
This perfect easy mix of fresh and store-bought combines a chunky vegetarian double-mushroom "bolognese" with rigatoni, torn fresh mozzarella, and truffle oil. More
Note: Use a heavy roasting pan for best results.... More
This particular plate, a cool starter or perfect spring lunch, marries ingredients that seemingly have nothing to do with one another, namely mango and eggplant. But when the eggplant is charred and mixed with the nutty soba noodles and the tangy dressing, the mango brings the dish together with its sweet bursts of fruitiness boosting the salty, sour qualities of the noodles. More
Photo courtesy of Gaetan Lee on Flickr In a perfect world, you'd be able to use your favorite cookie cutters on any kind of cookie dough. But there's a reason why gingerbread men are made of gingerbread--it's a classic.... More
If you've been tasting wine all day in Napa or Sonoma, by sunset you might be ready for a change of pace. Ad Hoc, Thomas Keller's family-style restaurant in Yountville, recently got its liquor license, and the team, including Bar Manager Christian Schnurr, Sommelier and Assistant GM Jessica Pinzon, and GM Josh Blackman, has been busy perfecting a Keller-approved 6-item cocktail list that just made its debut. We took the launch as an excuse to head up to wine country to check it out. More
Galette with figs and goat cheese... More
Why only eat your apple pie when you can drink it, too? Apple and warm, fragrant cinnamon combine in this perfect autumn cocktail!... More
Warm gingerbread upside-down cake with apples and bourbon cream... More
Roasted broccoli is a wonder. A hot oven can transform the mild vegetable into something rich and caramelized, and the depth of flavor it's capable of never ceases to amaze me. And tossing with hot pasta is about the best way I know to transform that magic into a full meal. This recipe, from Diane Rossen Worthington's Seriously Simple Parties, takes things a step further by tossing the whole thing with a pistachio gremolata. More
Roasted broccoli is a wonder. A hot oven can transform the mild vegetable into something rich and caramelized, and the depth of flavor it's capable of never ceases to amaze me. And tossing with hot pasta is about the best way I know to transform that magic into a full meal. This recipe, from Diane Rossen Worthington's Seriously Simple Parties, takes things a step further by tossing the whole thing with a pistachio gremolata. More
This bright and tangy soup is cold in temperature but warm in flavor: whole spices such as coriander, mustard, and cumin seeds are roasted with the carrots, lending complexity and fragrance to the dish. More
You don't come across vegetarian tacos all that often, but in the rare instances in which you do, they're often wonderful. For a long time my go-to was another Rick Bayless recipe involving swiss chard and caramelized onions; I'd put them in front of any meat eater any day. Searching for a recipe using corn and zucchini, I came across this second Bayless recipe, which is similarly excellent. More
Today I'm going to step back a bit from my normal habit, in this space, of looking at cocktails and spirits in minute detail. Instead, I'll discuss a general theory of cocktails, one that should help you branch out from specific recipes and develop the ability to create new masterworks of cocktailing. With today's post as your guide, you too can someday become a master cocktologist. More
The only time-consuming part of this is roasting the red peppers, since that process takes between 45 to 60 minutes. But once that's done, all you need is a blender to create this luxurious soup. Sweet corn is the essence of summer and here it is simply cooked with some shallots and thyme and placed on top of the soup. More
Taking the place of regular spaghetti, julienned zucchini gets a creamy, herby sauce of tarragon, lemon juice, and olive oil, which accents the zucchini's natural flavors. Instead of getting cooked, the zucchini is sprinkled with salt and then drained. More
Smokey, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we char the corn on the stovetop, though a trip to the grill wouldn't hurt. More
Now's the time of year that asparagus is at its absolute sweet and tender best around here, so I've decided to make a whole week out of it. Welcome to Asparagus Week! Each day this week you'll find a new asparagus recipe here that'll hopefully demonstrate the crazy versatility of spring's finest produce. The key to truly fantastic asparagus soup is the same as the key to truly fantastic grilled asparagus or braised asparagus or blanched asparagus or sauteed asparagus: start with truly fantastic asparagus. More
When asparagus is truly in season, like at this exact moment, the vegetable is so sweet and tender it doesn't even need to be cooked. Just thinly slice the stalks, dress them with a vinaigrette, and you're left with a stunningly simple fresh asparagus salad. The only catch is that these salads are often light, bordering on insubstantial. That might make a fine first course, but what if you only want to make one dish for dinner? This recipe from Mindy Fox's Salads: Beyond the Bowl solves that problem by adding quinoa, pine nuts, and shaved Parmesan. More
In a move probably alleged to be a miracle of social marketing, McDonald's Germany recently unveiled five crowd-sourced burgers, each with a vaguely German focus. More
Recipe adapted from Dan Kluger's class at the New York Culinary Experience. More
Kenji's green pea hummus is delicious: http://www.seriouseats.com/recipes/2010/03/small-plates-green-pea-hummus-recipe.html The cheese variations are awesome.