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From Serious Eats

In Season: Cranberries

If cranberries are "in season", why do so many of these recipes call for dried cranberries? I can get those any time.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I really enjoy Baker's Banter by the people at KAF. And Smitten Kitchen.

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Recent Comments | Response to Comments

From Serious Eats

In Season: Cranberries

If cranberries are "in season", why do so many of these recipes call for dried cranberries? I can get those any time.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I really enjoy Baker's Banter by the people at KAF. And Smitten Kitchen.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I really enjoy Baker's Banter by the people at KAF. And Smitten Kitchen.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I really enjoy Baker's Banter by the people at KAF. And Smitten Kitchen.

From Serious Eats

Cook the Book: 'The Craft of Baking'

I don't think I can narrow it down. I have a favorite gingersnap recipe that I make as often as possible. Does that count?

From Talk

What are you cooking for Rosh Hashanah?

Made chicken soup and kreplach yesterday. Putting salmon on the grill, challah, salad, honey roasted root veggies, apple cake, and apples and honey.

From Talk

Jewish New year foods

And carrot coins cooked with honey. But I've never heard of the beef innards either.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

There is nothing that isn't made just a little bit better with bacon.

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Dates stuffed with Parmesan cheese and wrapped in bacon.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

Worst failure was NOT MY FAULT. I made a gorgeous apple pie. I even used extra dough and created a "scene" on the crust. Then my mom dropped it. Face down.

From Slice

Wig & Pen Offers an Iowa City Twist to Stuffed Pizza

For thin crust pizza you have to try Pagliai's Pizza in Iowa City. It's one of the best I've ever had. We come back every year for a football game, and I have to get their pizza.

From Serious Eats

Threadless T-Shirt Giveaway: Lemon Aid

Lots of fresh juice, ice, sugar, cold water, and a little bit of strawberry.

From Serious Eats

Threadless T-Shirt Giveaway: Baron VonFunburger's Haunted Castle Cavalcade

McDonald's breakfast. Every once in a while a sausage McMuffin with egg just hits the spot.

From Serious Eats

Threadless T-Shirt Giveaway: Pancake Mountain

Pigs in a blanket for the morning and scallion pancakes for dinner.

From Serious Eats

Cook the Book: 'Endangered Recipes' by Lari Robling

My father making milkshakes in (what seemed like) the middle of the night when it was a hot Chicago summer with no air conditioning.

From Serious Eats

In Season: Cranberries

Really,really like whole cranberry sauce from the recipe on the bag. Goes with so many things. Very good with potstickers.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Has to be the stuffing! It's the only time of the year I make it. And ooooh so good the nest day- IF it makes it!

From Serious Eats

In Season: Cranberries

You can't bake with fresh cranberries. Fresh cranberries contain a moisture content that messes with the natural leavening inherent to baking. Dried cranberries contain the same flavor but none of the moisture. When dried cranberries are combined with fresh cranberries a higher concentration of flavor can be attained - that is a possible solution as well.

I bought fresh cranberries from the farmer's market today and I might try to make a really flavorful relish using dried, fresh, and other aromatics. Good luck!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite Thanksgiving side is cornbread-sausage stuffing. So rich, so good!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love the fresh and fresh tasting cranberry and orange relish. Yum.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Green bean casserole, it's not really special but we only have it twice a year. I guess that's what makes it special.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite Thanksgiving side is stuffing with gravy.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Congrats to our winner gurizzy, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Mmmmm. Pan roasted brussels sprouts with candied pepitas and cider vinegar!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Cornbread Stuffing Muffins with Ham and Sage, from 'Bon Appétit'. The recipe is just ho hum but the idea that every person maximizes their stuffing crispy bits due to the muffin tins is amazing.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Cranberry Relish with Orange and Ginger sounds great! I love cranberries with orange juice/zest. I've tried lots of variations, but never with ginger before.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I could stick my whole face in the pumpkin pie brulee right now.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust from 'Bon Appétit' sounds like something that I'd need to be alone with in the shower..mmmmmmmmmmmmmm.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Honey brined and smoked turkey for me. I live on the seventh floor of an apartment house so I gave my brother a smoker for Christmas last year so he could smoke me some turkey.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Pioneer Woman's Sweet Potatoes sound very tasty.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'm in love with pumpkins this season. So naturally I would pick Pumpkin Pie Brulee. I love cracking the sugar on top!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

the pumpkin cheesecake, and any combo of dessert and pumpkin

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Mark Bittman's braised and glazed brussels sprouts will be on our table this year

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