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Weekend Book Giveaway: 'The Devil's Food Dictionary'
artichoke: vegetable known for its ability to deliver melted butter.
Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'
It's called yummy pasta and consists of a marinara sauce mixed enough heavy cream to make it go from deep red to a deep orange. Served over penne with sauteed chicken that are cubed.
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Cook the Book: Eugenia Bone's 'Well-Preserved'
jam, tomatoes, stock.
Weekend Book Giveaway: 'The Devil's Food Dictionary'
artichoke: vegetable known for its ability to deliver melted butter.
Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'
It's called yummy pasta and consists of a marinara sauce mixed enough heavy cream to make it go from deep red to a deep orange. Served over penne with sauteed chicken that are cubed.
PSA of the Day: Please Tip the Pizza Delivery Driver
Well as a former pizza man I can say that the hourly pay was a whooping 2 bucks an hour. Granted that was in the 90's but still well below minimum wage.
Cook the Book: 'Margaritas, Mojitos & More'
limes, no mint, no limes, no mint and limes!
All American Drive-In
wow, i have not thought of all american in a long time. that brings me back to my years growing up in masapequa. and those prices have not changed in at least 10 years!
Cook the Book: 'Margaritas, Mojitos & More'
mint and lime, mojitos!!!
Cook the Book: Blueberry Mojito
umm, yeah that sounds tasty
Do you make your own granola?
I've been on a granola kick for the last month or so and refuse to pay for store bought when it is so easy to make. A general formula of 4 parts oats to one part nuts and one part dried fruit. Mix the oats and nuts with some maple syrup and bake on a low oven until toasty, stirring every 15 minutes or so. Add the fruit at the end. My last batch included oats, flax seed, sesame seed, pecans, almonds, vanilla, cinnamon, nutmeg, red crimson raisins, cranberries, current, and apricots. If you want to make it chunky add a fix drops of honey shake it around to form a chunk and repeat.
Coming to New York soon - Where do I buy the *best* ingredients?
I second or is it third the Union Square Greenmarket. I'd go on friday before wednesday, but saturday would be best. Also would check out Chelsea market on 15th and 9th ave. Then there is Essex St market at essex and delancy downtown, great for a mix of everything from latin american staples to artisanal cheeses. Have lunch at Shopsin's for a true New york experience. Murray's, bleeker between 6th and 7th, is also a fantastic spot for both cheese and dried meat. Don't forget to explore the area on bleeker, there's a great pork store, fish store, and amy's bread all on that strip. Also Porto Rico coffee on the other side of 6th.
Serious Easter Artisanal Chocolate Egg Giveaway
reese's peanut butter eggs, the best food in the world!
My bread is doughy in the middle... need advice, please!
ummm cook it longer
Seriously Delicious Giveaway: Zingerman's Gift Certificate
as long as it's soft and stinky it's my favorite.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
crispy crispy crispy
Do you blog? What's your URL?
Cocina Savant
http://cocinasavant.blogspot.com/
Weekly pictures, recipes, and thoughts from a husband and wife who love books and cooking for each other.
Cook the Book: Eugenia Bone's 'Well-Preserved'
asparagus, green beans, corn, and different jams would be my top choices. I would love to win this! In fact I was thinking of having my husband's grandmother teach me how to can.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Thank you for participating, and congratulations to our winners:
geekbearinggifts
wmoss
syannelovovna
kuromu
hdasio1234
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I am trying my hand at vegetable gardening this year, so I'd like to be able to preserve tomatoes, corn, pickles and green beans. I'd also like to preserve fresh local fruits in season.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to know how to preserve yellow squash. Like many others on the comments, tomatoes too.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Because of their short growing season in Ontario:
Strawberries, blueberries, raspberries, cherries, peaches.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to can more tomatoes in different methods. Often in the summer there are many more than you can use & they can be expensive in the winter. There are so many different ways to use tomatoes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
My mom still cans and I always liked the canned tomatoes she does. That would be number 1. A close second would be dill pickles with both the cucumbers and dill coming from the garden. I love dill in the garden just for the fragrance will weeding.
Cook the Book: Eugenia Bone's 'Well-Preserved'
My family would be happy with peaches
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would love the chance to win, thanks.
erma.hurtt@sbcglobal.net
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd like to can marinara made from scratch with fresh tomatoes from the garden. I tried to make it a couple of times for the freezer, but it didn't work out well. Thanks for the offer!
Cook the Book: Eugenia Bone's 'Well-Preserved'
love to can jams and preserves
Cook the Book: Eugenia Bone's 'Well-Preserved'
pomegranate preserve, that would be great!
Cook the Book: Eugenia Bone's 'Well-Preserved'
I want to be able to can my own spaghetti sauce and salsa.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to learn jellies, plus I get TONS of veggies through a CSA and I would love to figure out something for radishes, daikons plus greens like kale.
Cook the Book: Eugenia Bone's 'Well-Preserved'
A decade ago I canned a cucumber relish that was beyond delicious. I'd love to expand my repetoire, especially now that I live in the country and have plenty of space to grow my own.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to learn to can tomatoes, green beans, strawberries, and raspberries :) *Thanks* for the giveaway!
Cook the Book: Eugenia Bone's 'Well-Preserved'
artichokes, strawberries.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to put up tomatoes and okra for soups and stews in the winter. Would also love to put up some fresh berries or jams/relishes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
Pickled vegs. and savory jams & jellies
Cook the Book: Eugenia Bone's 'Well-Preserved'
Peaches, pears - any fruit. It tastes so much sweeter than the commercial cans.
Cook the Book: Eugenia Bone's 'Well-Preserved'
cucumbers. when i lived in maryland, i had so many cucumbers i had no idea what to do with them, so i made refrigerator pickles all summer.
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jam, tomatoes, stock.