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From Talk

Best Red Velvet Cake in Brooklyn

The one from Baked in Red Hook is great.

From Talk

best veggie lasagna

I'm not sure if it's the best, but they have a delicious one here at the Falai bakery:

http://falainyc.com/panetteria/

It's really tasty, and not too cheesy. It's surprisingly light for lasagna.

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Breakfast cookies

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Recent Comments | Response to Comments

From Talk

Best Red Velvet Cake in Brooklyn

The one from Baked in Red Hook is great.

From Talk

best veggie lasagna

I'm not sure if it's the best, but they have a delicious one here at the Falai bakery:

http://falainyc.com/panetteria/

It's really tasty, and not too cheesy. It's surprisingly light for lasagna.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

At least once a week during the summer: Penne tossed with arugula, cherry or grape tomatoes, and grated Parmesan.

From Talk

Devonshire Cream for Cream Tea

I lived in Devon as a child and cream cheese isn't a good substitute. You can make a version of Clotted Cream w/ pasteurized milk (not ultra-pasteurized), Alton Brown has a recipe -just google it. Otherwise Crème Fraîche, or Quark are similar, you might be able to find them at a store near you. I hear there's something called Clabber which is similar to Crème Fraîche and is made in the Southern US, so maybe you have access to that? Crema Mexicana which is easy to find might pass -it's thinner but has a similar taste. Fresh Ricotta would be a tasty, if inauthentic, substitute.

From Talk

Where to buy Abita in NY (preferably Brooklyn)?

They sell a wide variety of Abita beers at Whole Foods on Bowery & Houston -check out their beer room. It's not in Brooklyn, but it is on the F line.

From Talk

Home Beer Brewing Kits?

You're right a home brewing kit is an awesome gift. If you give a dad a beer he can drink for a,,, well until he finishes the beer, but if you teach your dad to brew he can drink forever. I agree with rasellers0 the "The Complete Joy of Homebrewing," is essential for any home brewer. It can be used as a reference even if your dad is unlikely to read it from cover to cover. It's easy to follow and is full of really good recipes -it even has advice on how to doctor up pre-hopped beer kits. It's a quirky, wisdom filled book, the instructions include steps like, "relax, don't worry, have a homebrew."

From Serious Eats: New York

City Bakery's New Bad Economy Beer Menu

I don't agree that "Ilene Rosen's focus on local, sustainably grown ingredients is laudable in theory but often falls short in execution." I think the savory food at City Bakery is amazing . I've eaten there a lot and everything has always been really tasty and fresh. My only complaint with it is that it is a bit expensive.

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

A tasty cheese plate w/ crackers, olives, sliced apples and honey.

From Serious Eats

Apple Cider Donuts from Atkins Farm in Amherst, Massachusetts

Yum! I used to walk across an apple orchard to buy Atkins donuts during my Hampshire College days. I had no idea I could order these online. Thanks.

From Talk

Migraine Foods - Triggers/"Cures"

I've had them for decades, they always start w/ blind spots followed by a swirling prism -like aura and numbness in my fingers. I'm lucky I don't get them very often but when I do they knock me out of commission. I've never really been able to figure out the cause. I even gave up coffee for 4 sad years - it didn't make a noticable difference in the frequency of my migaines though. The one pattern I think I've figured out is dehydration, especially first thing in the morning. So now I make sure I have a glass of water before my morning coffee and I at the suggestion of my doctor I take B vitamins.

From Talk

Good Veggie Burger in NYC?

Broadway East has a delicious one.

From Recipes

Black Bean and Tomato Quinoa

I made this last night. It was easy and delicious. I just cooked the quinoa according to the directions on the package.

From Talk

Good Brunch in NYC with not too long of a wait!

The Stanton Social has a great brunch. It's tapas style so you don't have to make that tough choice between salty and sweet -you can have it all. They have it on Saturday and Sunday, I've never had a wait but I've always arrived not long after they open which is at 11:30. You can also make a reservation on Open Table, something you can't do for brunch at many other spots around town . Dressler's also has a great brunch it's delicious, reasonably priced and I've never had to wait for a table.

From Talk

Breakfast cookies

I'm very willing to travel for awesome breakfasty cookies. I'll check them out.

From Talk

Breakfast cookies

Yum thanks for the recipe JerzeeTomato, I'll give it a try.

From Serious Eats

Sweet on Vermont, the Best Chocolate in the Green Mountain State

For sponge candy try a Cadbury's Crunchie Bar, it's easily the best candy bar ever.

From Talk

Best Mint Julep in NYC?

I had a great one at Savoy on Prince St. It was served in a metal cup which think is traditional. Yum.

From Serious Eats

Ed Levine's Serious Diet, Week 23: The Peanut Butter Conundrum

You might want to check out Justin's 100 cal nut butter packs. I haven't tried them yet but I read about them here :

http://www.hungry-girl.com/week/weeklydetails.php?isid=1473

From Serious Eats: New York

Ten Rainy Day Eats In New York

Uhhhh what about Haddock and Chips from Chipshop with a Deep Fried Mars Bar for dessert?

From Talk

Best Red Velvet Cake in Brooklyn

Cakeman wouldn't take my order on Wednesday for Saturday, and I'm glad. I ended up ordering 2 dozen red velvet cupcakes from Joyce's Bakeshop on Vanderbilt Avenue and Park Place - they were a HUGE hit.

Thanks for all the help everyone!

From Talk

best veggie lasagna

wow you guys are rockstars i'm totally going to try ALL of these recipes. this is great especially because i don't eat dairy (don't yell!). any other ideas for places to go IN nyc?

From Talk

Great Eats For Kids - Need Recs, Please

Thanks so much for the recs guys. I love this site.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

Thank you for participating, and congratulations to our winners:

page48
piccola
rbear
Tarah716
evilchels

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

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

Carbonara pasta... gotta love bacon and egg and pasta!!! YUMMY!!!

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

whole grain pasta, olive oil, chopped garlic, sauteed spinach with some grilled chicken. Love it.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

Easy italian here means also making fresh pasta in the time it takes to boil the pot of water. I use Jamie Oliver's friend Gennaro's method to make pasta in about 3 minutes - check out this podcast:

http://www.youtube.com/watch?v=boSyVjkf4to

While the pasta rests 5-10 minutes before rolling and cutting, I pull out the food processor and mix 1 cup of toasted walnuts, 1/2 cup of fresh basil, a clove of garlic and olive oil (adding slowly, probably around 1/2 to 3/4 cup in total) until I get a decent pesto. I usually season it, adding salt and ground pepper.

Now the pesto's done, just quickly roll out the pasta, roll it up into a tight jelly roll and slice to the thickness you want...easy!

Boil the fresh pasta (takes far less time - watch it), top with sauce and freshly grated grana padano.

A very easy way to impress your date!

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

My favorite make at home pasta is any pasta, I just love pasta. I am craving pesto at the moment though. I'm a southern girl who loves Italian food so I'd love to have this book.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

I like to make my own homemade pasta. It's time consuming but worth it.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

I like making a cold spaghetti salad in the summer. I use whatever I happen to have on hand at the moment. Cooked spaghetti mixed with some diced tomatoes, red onion, green pepper, black olives, etc. Add some EVOO and red wine vinegar with some garlic salt, pinch or two of sugar, some salad supreme and some parmesan cheese. Yum!

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

Pasta Roni and Hamberhelper!I'm in dire need of a cookbook *smiles*

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

My favorite is angel hair pasta, with tomatoes, onions, green peppers, olive oil salt and pepper.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

my dad's pasta standard - penne with tomato sauce, broccoli, turkey sausage, and whatever else is in the fridge. much better than it sounds.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

Lasagne made with ground turkey and three types of cheese. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

I like to cook a lot of Giada's Pasta recipes. My favorite is the Lasagna Rolls with Spinach and Proscuitto.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

I love Fetuccine Alfredo. Thank you for the opportunity to participate in this giveaway!

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Breakfast cookies

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