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jammin83

  • Location: Silver Spring, MD

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

crisped up and sauted with broccoli rabe

Cook the Book, Thanksgiving Special: Sam Sifton and Epicurious

The year I forgot to add the sugar to the apple pie filling. It certainly LOOKED gorgeous...

Bake the Book: The Seasonal Baker

Knead the Book: The Art of Baking Bread

Sourdough starter

Bake the Book: 'Plum Gorgeous'

Bear Naked's New Cluster Crunch Cereals: Honey Almond and Maple Nut

I agree Kashi Go Lean Crunch is great @steamsoldier, but some of those clusters are out of control! Is it just me, or do you often end up with a bowlfull of boulders that need to be hacked into smaller pieces with the edge of the spoon before you can safely eat them?

I am also a huge fan of Honey Bunches of Oats (Almond flavor is myfavorite). I could eat an entire box in one sitting.

Perhaps surprisingly, I would not choose the "just clusters" version of Honey Bunches of Oats that they came out with. I think the clusters are better when broken up against the "canvas" of the flakes, if you will. It's like when Gardetto's came out with the "Special Request" bag of just the pumpernickel bagel chips (does anyone else remember this?). Suddenly they were no longer quite as special....

Cook the Book: 'Latin Grilling'

Bake the Book: 'Whoopie Pies'

Pennsylvania Dutch market in Annapolis Maryland- classic chocolate cookie with vanilla filing combo.

Aloha

So how long will one of these shrubs keep in the fridge?

What's in Your Cold Pantry?

I seocnd that- can we get your recipe for pickled bean sprouts?

Cook the Book: 'Super Natural Every Day'

Sushi bowl with avocado over brown rice

Morning Playlist: Our 12 Favorite Songs About Coffee

@ RobinGB- great song!

The Ultimate Fully-Loaded Bloody Mary

Here in Maryland, a dash of Old Bay Seasoning is pretty much mandatory.

Cook the Book: 'The Book of New Israeli Food'

Stuffed cabbage leaves made by my grandmother's next door neighbor.

Weekend Book Giveaway: 'Roadfood'

Blue Swan barbeque in North Carolina

Spirited Cooking: Strawberry Campari Tart

I am making this this weekend- would never have thought to combine strawberries with campari, but it sounds brilliant. I'll update how it goes!

Spirited Cooking: Strawberry Campari Tart

I am making this this weekend- would never have thought to combine strawberries with campari, but it sounds brilliant. I'll update how it goes!

Cook the Book: 'Tender: A Cook and His Vegetable Patch'

Currently only radishes and herbs, but i'm planning to grow!

Is the Thermapen worth it?

I made fun of my husband for wasting money when he bought it for me as a gift. I have since taken all of that back. The speed and accuracy it reads with will make your life so much easier in the kitchen. I use it to test WAY more than meat temperatures. It seriously it used almost daily. My husband's favorite application = making sure his beer is chilled to a low enough temperature before drinking :-)

5 Small-But-Mighty Coffee Roasters to Seek Out

Cafe Pronto in Annapolis Maryland is also spectacular and definitely up and coming locally!

Cook the Book: 'Food Trucks'

As much as I love the fancy food trucks around these days, nothing beats the ice cream truck memories as a kid :-)

Cook the Book: 'Goat: Meat, Milk, Cheese'

Goat milk yogurt is amazing!

Ed Levine's 13 Favorite Frozen Desserts in America

Need to try gelato at Pitango in Baltimore, MD and DC. Better than Capogiro, although the flavors aren't as adventurous.

Drink The Book Giveaway: "Food & Wine Cocktails 2011"

Sidebar in downtown Silver Spring, MD. Great creative cocktails and a seasonal menu.

Cook the Book: 'Michael's Genuine Food'

Food that you eat because it tastes delicious, and not for any other reason.

Vegan plus Gluten-Free Diet

A friend was recently diagnosed with dairy, egg, and gluten allergies. I'm trying to help her find recipes and products to support a dairy, egg, and gluten-free diet. Any suggestions for resources or recipes? Please keep in mind that ingredients like spelt and oat flour are out because they contain gluten even though they have no wheat. I bought some quinoa flour, but have never baked with it. Any advice??

Cakespy: Tri-Color Candy Corn Cookies

But is it possible to create a version of candy corn that maintains the iconic look while still tasting delicious? (Note: I am mostly asking the candy corn haters.) Yes, by combining it with another famous triple-hued treat, the tri-color cookie. These white, yellow, and orange tri-color cookies take the best of both worlds, with the cakey, almond-kissed and chocolate-coated taste of a confection found in Italian bakeries, but the unmistakable look of candy corn. Kind of like a trick and a treat, all at once. More

glazes & stuffings for winter squash?

now that the frost is almost on the pumpkin ... i'm busy baking winter squash.... today i did a glaze with pear butter and a touch of maple syrup.... i also baked an apple in the center of each squash... More

Cook the Book: 'Gourmet Today'

When I first moved out on my own, my mother thoughtfully gifted me with a paperback copy of Fanny Farmer's Boston Cooking-School Cook Book. As a novice cook it was my go-to for pretty much everything, from simple tasks like mashing potatoes to more complicated pies and pastries. I think my copy lasted about a year before the spine split and the pages became too grease-stained and sticky. I then graduated to a secondhand copy of Irma Rombauer's indispensable Joy of Cooking. Both of these books have lived with me in kitchens all over the country and seen me through hundreds, if not thousands, of meals over the years. While Fanny Farmer and Joy of Cooking are great for basics... More

Gluten-Free Tuesday: Teff

"You might have eaten teff and not known it." Injera, the spongy Ethiopian bread, is made of teff flour. [Photograph: Robyn Lee] When people find out I cannot eat gluten, they often say, "Oh, I'm so sorry." (Not me.) And... More

Serious Heat: Mustards to Spice Up Labor Day Cookouts

Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat, with additional writing by Lillian Cho. [Photograph: Bill Milne] Think a lone jar of Dijon or squeeze-bottle of yellow in your fridge covers all your mustard needs for the Labor Day grilling holiday? Well, we were under that assumption too until we went on a quest to find the best spicy mustards around. From orange to white, smooth to chunky, mild to weepingly hot, each mustard we sampled was so original that by the time we had reached the end of the taste-test, we were mustard maniacs. These are our top favorites. But we're still open to opinion. What are your favorite mustards that... More