Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
hanger steak, no porterhouse, no hanger steak. This is tough
hanger steak, no porterhouse, no hanger steak. This is tough
I can't seem to get there. Everytime I click on the link directing me to survey, I end up on the lemonade story.
I'd have to say Greek yougurt. I use it in many ways.
Yes, always in 'en brodo', topped with lots of grated parmagiano reggiano that is made just miles away along the Po River -- right next to where they cure the prosciutto di parma and not far from Bologna, home of the best bolognese sauce. I could go on and on. The Emilia Romagna area of Italy is a food lovers paradise. But Cappelini en brodo is our favorite meal of the trip. Where do you live? There are two great restaurants in NYC that serve traditional food from Emilia Romagna.
Oh it would be wonderful if you could email your recipe. I've tried asking our relatives but they do it by rote. And given their limited English and my limited Italian, not to mention the conversions, it just hasn't worked. Thanks so much.'
That Girl. Would you be willing to share your recipe for cappelletti? We have relatives in Parma Italy who make it when we visit -- and it's just so wonderful I think about it for years after.
oh, and how could I forget? Two buck Chuck
where to start? The frozen haricots vert, tomato roasted pepper soup, whole wheat couscous, key lime pie, chocolate gelato, green tea, the alsace ham/onion tart, bon bons, frozen brown rice, macaroni and cheese...
two peanuts were walking in Central Park and one was a salted.
brie, brie, brie
and Mont D'Or from France
I love TJs. They have great prices on frozen blueberries and edamame, organic milk and butter, nuts and dried fruits of all varieties, goat cheese, organic rolled oats, delicious freshly-squeezed OJ (it won first place in the SF Chronicle's tasting of store-bought OJs), and nitrite-free bacon. I'm also a huge fan of their eggplant hummus and tzatziki.
You really should try their chunky applesauce, it's great! virginia
We have a winner!
And it's ... PATTYCHO. Someone from Serious Eats will be contacting you shortly for shipping info.
PORTERHOUSE ALL THE WAY-OOOOOHH!
It's got to be a Ribeye!
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