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From Serious Eats

Cook the Book: Pumpkin Baking

A slice of warm pumpkin bread with lots of fat raisins and pecans, slathered in cream cheese.

From Serious Eats

Cook the Book: 'The Cook's Country Cookbook'

Deviled eggs or spinach dip in a Hawaiian bread bowl - American classics!

From Talk

Sounds gross in theory, is actually good in practice...

Everything bagels with peanut butter and thinly sliced cucumber - yummmm!

From Talk

What's for dinner?

Ash Wednesday for me, too, so it is Sriracha glazed tofu with sauteed snow peas.

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: Pumpkin Baking

A slice of warm pumpkin bread with lots of fat raisins and pecans, slathered in cream cheese.

From Serious Eats

Cook the Book: 'The Cook's Country Cookbook'

Deviled eggs or spinach dip in a Hawaiian bread bowl - American classics!

From Talk

Sounds gross in theory, is actually good in practice...

Everything bagels with peanut butter and thinly sliced cucumber - yummmm!

From Talk

What's for dinner?

Ash Wednesday for me, too, so it is Sriracha glazed tofu with sauteed snow peas.

From Talk

Almost immediate gratification artisan bread

I originally saw the recipe in an article by Mark Bittman in the New York Times and have made the bread half a dozen times at least. It always comes out great - crunchy crust and great elastic crumb on the inside. I use oat bran rather than flour or cornmeal to keep the dough from sticking to the tea towel and use the ceramic insert from my crock pot to bake the bread. Yum!

Recipe: No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

From Talk

Please get the smell out of my tablecloth...

I remember a friend telling me that her solution for stinky laundry was to pour a bottle of really cheap vodka into the washer after it had filled and let it soak for about half an hour before letting the cycle continue. Never tried it myself, but I imagine that the alcohol would help kill the mildew. Hope it helps!

From Talk

Need a new Dutch Oven

I've never used a le creuset, but I love my Lodge 8-quart dutch oven. Just in the last week, I've used it to make really awesome beef stew and field peas with pork neckbones. Much, much better than a crock pot for long, low temp cooking.

From Talk

Impending doom of sickness--what to eat?!

Really good chicken broth with lots of sliced garlic and ginger. Plain miso broth is also wonderful. Both will warm you from the inside out and help you feel better fast!

From Serious Eats

Cook the Book: 'The Food You Crave'

I crave fresh fruit - especially melon and fuji apples - when I am trying to eat healthy.

From Talk

Tourtière for potluck?

I know that I am a day late and a dollar short here, but I often will make two tourtiere's at a time and freeze one for later (my father swears that the frozen and reheated pies are even better than fresh!). Just pop your frozen tourtiere (covered in foil) in a medium oven and bake until a knife inserted in the center is hot when you pull it out. In my family, we eat tourtiere either with ketchup or pepper jelly.

P.S. I know homemade piecrust is intimidating (I am over thirty and just made my first piecrust a few months ago), but it is not that difficult if you use a food processor and it is really well worth it for tourtiere. Even if your piecrust is not as pretty as a store-bought crust, the taste more than makes up for it!

From Talk

kitchenaid dutch ovens

I've never used a Le Creuset or Kitchenaid dutch oven, but my husband gave me a Lodge enamel-over-cast-iron dutch oven for my birthday this year and I love it! It is wonderful for soups and stews on top of the stove or for making falling-apart pot roast in the oven. And you get a great upper body workout - these suckers are heavy!

From Serious Eats

Win Your Thanksgiving Turkey!

My favorite is the oyster and then the neck - I love the intense turkey-y flavor.

From Serious Eats

Win Your Thanksgiving Turkey!

The youngest kids in our family get to split the wishbone.

From Talk

What are your top 3 culinary flops?

No doubt, arroz con pollo in the pressure cooker is worst kitchen disaster. Followed the recipe to the letter but must have had the stove too hot because it nearly combusted right in the pan. Was left with no dinner for famished self and hubby, ruined pressure cooker and sooty flakes all over stove and cabinets!

Hmmm . . . there was also the incident with the flaming tater tots and a fire extingisher when 13 . . . and the time a few months ago when tried to clean the greasy grill grates using the oven self-clean function (seemed like a brilliant and inspired idea at the time). Upon reflection - have long track record of both major and minor kitchen disasters!

From Talk

Pressure cookers....do you use one?

I looove my pressure cooker! I use it mostly to make soup stocks - you can get a pretty concentrated stock that will set when cooled without babysitting a simmering pot all afternoon. I also like to cook dried beans (no soaking required!) and even pot roast.

One of our favorite things to do in the pressure cooker is carrots - quarter lengthwise and cook them for three minutes at full pressure, then drain and sautee with just a small amount of brown sugar, butter and salt and pepper.

Half the fun is in the experimentation - enjoy!

From Serious Eats

Cook the Book: Pumpkin Baking

Thanks to all who participated, and congratulations to our winners:

hungrylikethewolf
ekenyon
etirv
amylou61
amy_i

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: Pumpkin Baking

I love ravioli with a pumpkin cream sauce. Great fall comfort food!

From Serious Eats

Cook the Book: Pumpkin Baking

Pumpkin Gooey Butter Cake. A few years ago, we had a two pumpkin desserts at our Thanksgiving dinner -- a pumpkin pie a la Mom, and a pumpkin gooey butter cake made by my daughter. The Pumpkin Gooey Butter Cake one hands down. It is decadent, but it is Holiday-worthy!

From Serious Eats

Cook the Book: Pumpkin Baking

Pumpkin Ginger Bread Pudding is my favorite. garrettsambo@aol.com

From Serious Eats

Cook the Book: Pumpkin Baking

Pumpkin bread with raisins. Very moist and tasty!

From Serious Eats

Cook the Book: Pumpkin Baking

I love anything pumpkin, but one of my fav's is pumpkin cake with cream cheese frosting.

From Serious Eats

Cook the Book: Pumpkin Baking

I really love turkey pumpkin chili..I think the recipe was featured on here and it is delicious!

From Serious Eats

Cook the Book: Pumpkin Baking

I didn't like pumpkin pie until I had a piece of one that my stepmom made. YUM!

From Serious Eats

Cook the Book: Pumpkin Baking

My mother's pumpkin pie, learned from my great-grandmother, is always a winner to me.

For things that I bake, my favourite is a spicy pumpkin muffin with candied ginger chips. Not as sweet as a lot of pumpkin recipes.

From Serious Eats

Cook the Book: Pumpkin Baking

HARD TO BEAT PUMPKIN PIE WITH FRESH WHIPPED CREAM. OMG!!!!!!!

From Serious Eats

Cook the Book: Pumpkin Baking

Mine is pumpkin muffins with chocolate ganache icing. YUM!

From Serious Eats

Cook the Book: Pumpkin Baking

My current favourite is Pumpple Pie (pumpkin-apple pie), from a recipe on Apartment Therapy. Num.

From Serious Eats

Cook the Book: Pumpkin Baking

I love Pumpkin Pie!-- oh and pumpkin bread!

From Serious Eats

Cook the Book: Pumpkin Baking

I love a good pumpkin cake roll dusted with powdered sugar :)

From Serious Eats

Cook the Book: Pumpkin Baking

My mom makes wonderful Pumpkin Bread. I have tried many times to recreate it and while it turns out okay, it just doesn't have the same taste.

From Serious Eats

Cook the Book: Pumpkin Baking

Pumpkin pancakes!! Thanks so much! pamelashockley(AT)netscape(DOT)net

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