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kak

  • Location: Austin TX

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

Win a Copy of 'Salad Samurai'

tabouli made gf with quinoa

Win a Copy of 'Salad Samurai'

Mexi-cobb salad - romaine w grilled corn, black beans, Hatch chiles

Win a Copy of 'Buvette: The Pleasure of Good Food'

Win a Copy of 'Paris Pastry Club'

homemade macarons

Pappardelle With Duck Ragu From 'Roberta's'

Yummy ragu. I made it as directed and another batch without the tomatoes for someone allergic to tomatoes. Several people said the tomato-less version was better. Thank you so much for sharing the recipe!

The Best (and Easiest) Frozen Yogurt

Hagen Daz used to make a 'tart natural' frozen yogurt. I think it had lemon in it. Do you have any ideas on how to make something like that? It was so delicious, but no stores carry it any longer. Thanks!

How to Make Foolproof Blitz Puff Pastry

Do you think this will work with gluten free flour?

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Cook the Book: 'One Good Dish' by David Tanis

beef short ribs

Cook the Book: 'Feast' by Sarah Copeland

Roasted cauliflower with romano cheese

Cook the Book: 'Lighten Up, America!'

Eat more vegetables

Gift Guide: For the Gluten-Free Home Cook

Just ordered some of the artisan bread. Thank you so much for the tip.

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Ribeye, charred on outside, very rare inside

Cook the Book: 'Japanese Soul Cooking'

The Food Lab's Guide to Slow-Cooked, Sous-Vide-Style Eggs

I'm trying this tomorrow. Just drop eggs in sous vide, no need for a zippy bag? BTW, got a sous vide demi at Goodwill for $10. Missing the cord, but that was only $10 to order. Thank you so much for the instructions.

Seriously Delicious Holiday Giveaway: Cacao Drinking Chocolate Basket

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

Bake the Book: One Bowl Baking

Pumpkin dip for gingerbread cookies...mix one can pumpkin, one pkg cream cheese, 1 Tbl pumpkin pie spice.

Cook the Book: 'The Artisan Jewish Deli at Home'

Fatty corned beef on rye with swiss cheese, cole slaw, and Russian dressing.

Cook the Book: Andy Ricker's 'Pok Pok'

Bake the Book: The Gramercy Tavern Cookbook

Cook the Book: 'Maximum Flavor'

fermenting, making my own kombucha tea

Cook the Book: 'Everyday Thai Cooking'

chicken larb

Gluten-Free Tuesday: How to Cook Gluten-Free Pasta

I like the Costco brown rice and quinoa pasta. Jovial pasta is also very good.

Papadzules From 'Yucatán'

A dish of egg-filled tortillas smothered in a smooth, rich pumpkin seed and epazote broth, papadzules are fixtures of cantinas and restaurants throughout the region. Papadzules are not totally unlike enchiladas moles, but, lacking the cheese and chilies of the more recognizable sauce, the dish is far more delicate. More

Shauna James Ahern's Ethiopian Chicken Stew

Some of my favorite memories from college were the long, friend-filled dinners at the Ethiopian restaurant up the street from campus. We'd gorge on spicy braised meats, simmered lentils, and rich stews, all the while scooping up and dipping into the buttery sauces with tangy injera bread. It was messy in the most comforting way. So, I was excited to find a recipe for Ethiopian chicken stew in Shauna James Ahern's new cookbook Gluten-Free Girl Every Day. Both the stew and the accompanying injera are naturally gluten-free, so they're an obvious inclusion in the book. More

Deborah Madison's Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta

Deborah Madison's cauliflower and pasta dish from her new cookbook Vegetable Literacy is a surprise of a recipe. It almost looks like something I'd throw together without thinking, but has a few tweaks that make it stand out from my ordinary dinners. First, she uses what may look like a dangerous amount of red pepper flakes; her scant teaspoon looks menacing compared to my usual pinch or two. Also, she throws in parsley, lots of parsley, in three places--some of it is cooked with garlic to mellow, some of it is wilted into the cooked pasta, and the rest is thrown in at the end for a bright finish. But the real winner here is saffron. The floral taste of saffron always reminds me of bouillabaisse; tasting bites of Madison's cauliflower dish takes my mind to the French stew but for much less time and effort. More

Mushroom Stew from 'Stewed'

Wintertime vegetable soups all to often tend towards the creamy, orange, winter squash/carrot type. And while there's nothing wrong with a well-made butternut squash puree, sometimes a little more texture and funk is in order. Enter Dave Becker's standout Mushroom Stew in his new book, Stewed. A terrific amalgamation of wild mushrooms, enokis, dried porcinis, sherry, and spinach, this stew tastes of earth in the best way possible. The mushrooms are sauteed in a ripping hot pot to brown quickly without steaming, and are then simmered to tender perfection. A (very slight) drizzle of truffle oil (haters, don't hate) and a smattering of Asaigo cheese enlivens the stew upon serving. More

Buttermints

If you've ever been to a fair-to-middling dining establishment, you recognize these mints. The resemblance doesn't extend to flavor, however; buttery, sweet and rich, they taste like little bites of frosting. More