Am I the only one who thought this had way too much tahini? I couldn't even taste the chickpeas. I would definitely drop that to a 1:4 ratio next time. The texture was nice, though it's hard to think of hummus without any olive oil.
Thanks, Kenji!
Just a suggestion - it's easier to get the milk out of the corn cobs with a vegetable peeler than the back of your knife. I just made fried corn (my family's version of creamed corn) yesterday and it really sped up the process.
Pecan is my favorite (GET IN MY BELLY!!!!), followed closely by Almond and Honey Roasted.
I cannot for the life of me figure out why my boyfriend does not like this brand of cereal. Oh well, more for me. He can have his weird tasteless Crispix.
I agree with luosha - I never eat wild salmon because it's so expensive (at least $20/pound in my area). U.S. farmed catfish is a great, affordable option, which is rated as a "Best Choice" on Seafood Watch!
But then again, I was raised on catfish in the South, so I don't think it tastes muddy at all. If is tastes bad, are you really getting a good piece of fish?
Is this just for single servings, or also for 1-2L bottles? If it's the latter I could see this having a huge impact on wholesale beverage purchasing - especially catering. If you need, oh, 40 liters of Coke for a party, it's going to be waaaaay more expensive and wasteful to buy that quantity in small bottles. Just a thought.
@theotherworldly, it's coconut chutney: http://www.recipedose.com/2011/10/recipe-for-coconut-chutney.html
Seriously, you couldn't decide what to do with half a beer? :)
Oriental Trading has great bulk paper/gift supplies.
The top 3 sellers? Reese's, M&Ms, and Snickers.
My favorites? Mounds, Snickers, and Dove milk chocolate.
Forget the buttered bread - it's all about mayo. It's easy to prep, and your bread will come out perfectly toasted every time.
Yum! My only suggestion is to puree the sauce in batches - it's too much to put in a standard 12-cup food processor without making it leak.
@killatofu, next time, get a direct flight if possible. It's legal to carry duty free liquids purchased inside security, you just won't be able to bring them onto any connecting domestic flights. I'm quoting US/EU policy here, though, so there may be a restriction in Israel I'm not aware of.
I recently went to Paris with my parents and I could bring wine/liquor back (direct flight to Dulles), but they couldn't (connected in Atlanta to fly to Nashville).
I'm with you - I love the Absolut Boston flavor, it's the only vodka I ever bother buying. I like it with lemon soda.
I recommend making pudding from scratch, with actual fat and sugar :) Just eat less of it. But it's really delicious and so much better than anything you'll ever get out of a box.
Mmmm, I love kale! This week I've been eating it on pulled pork sandwiches with provolone.
@hmcnally - wasn't the author referring to just Campari and seltzer? Regular Campari and Aperol are available pretty much everywhere.
I've never heard of a bottled Campari soda, though. Huh.
+1, please label sponsored posts so I can skip them!
@CEBakes seconded. This is my favorite cake recipe EVER. It's my go-to summer dessert recipe, and it's good with pretty much any fruit you can throw at it.
Maoz is wonderful. The one in DC closed, and I couldn't believe it!
A lot of the Maesri canned pastes contain fish. They do list the ingredients very clearly, though, so it's easy to find a vegetable-based one.
My go-to vegan curry is chana masala - it's filling and so satisfying.
@hungrychristel, good ideas! I love Campari and grapefruit Perrier on their own and never thought to put them together. Will have to try that.
Ohhhh, the Negroni. Possibly my favorite cocktail.
Will, next time you're in a really fancy bar and want to branch out, try a Last Word. It's my second favorite gin cocktail right behind the Negroni.
Yum - I'm eating a bowl of this right now! I made a few substitutions, though. I added a tablespoon of minced ginger and one shallot to the aromatics. For the spices, I used 1 tablespoon Madras curry powder plus 1 teaspoon cumin seeds and 2 teaspoons coriander seeds, toasted and ground. I also garnished with 1/4 cup chopped cilantro instead of the green onion. Delish.
Awesome! Maria, how did you get into the food styling business?
The caterer for an event I planned gave me a jar of leftover chestnut honey after the party yesterday. (Plus several big hunks of Parmesan. I love my job.) The flavor is wonderful but very distinctive, so I'd love to cook with it instead of just putting it in my tea.
Any ideas? I have a food processor and a stand mixer but no ice cream maker (damn).
Thanks!
Does anyone else have trouble with the CAPTCHAs on this site? I can't email articles directly to people because I can't seem to decode any of the images correctly. Kind of frustrating, admins.
Hi all! I just got back from a trip to Wilmington, Raleigh, Charleston, and points in between, and since I had such good luck mining the SE archives for restaurant recommendations, I thought I'd tell you about our experiences :)
Wilmington, NC - We had a surprisingly good dinner at the Copper Penny - looks like an ordinary neighborhood bar, but the food is actually good. I had a seared tuna sandwich which was cooked perfectly. We also had a very good diner-style breakfast at the Dixie Cafe. I recommend the sweet potato pancakes.
Charleston, SC - We had a blast on the local pub tour, which hits a variety of bars, from simple neighborhood beer joints to classy upscale wine bars. We also had wonderful dinners at Home Team BBQ (over the river in West Ashley) and especially FIG (oh man, you have to go here, you will NOT regret it. Especially if you eat the tomato tarte tatin). Brunch at Three Little Birds was bland and a little disappointing.
Fayetteville, NC - Had a great quick lunch at Cape Fear Chicken & BBQ. Do not be put off by the fast food-y interior or the drive-through. The chicken is juicy without being greasy at all, and the sides were yummy. Cheap, too. A good stop if you're road-tripping along I-95.
Raleigh, NC - Fabulous dinner at The Pit BBQ - ribs, pulled pork, creamed corn, okra, and ESPECIALLY the hot biscuits and the terrific banana pudding. Make a reservation, it's very popular. We also had a great Southern breakfast at Finch's, complete with biscuits and sausage gravy. This place is cash-only, but it's dirt cheap.
All in all, the trip was a great way to introduce my Jersey-born boyfriend to the wonderful world of Southern cooking :)
You know, that thing you always keep around in your kitchen that your friends and family either never buy or think is totally weird?
Mine is buttermilk. I use it in everything from bread to curry to cake, and it makes everything so smooth and tasty! And it stays good for a really long time (I mean, what's it going to do, curdle more?). I wonder why more people don't keep it around.
Hi everyone! I know it's only May, but I just found out I have to work the weekend after Thanksgiving. I usually take a long weekend in my hometown (1000 miles from where I live now) with the family, but that won't be possible this year, so I'm lobbying HARD to host Thanksgiving at my place in DC. It would be fun, and a great chance to feed my family in MY style (they know I'm a good cook but have actually eaten very little of my food).
In order to convince the fam to accept this mission, I will have to tailor the menu so that my grandmother, who is on dialysis, can be fully included. Basically, that means limiting potassium, phosphorus, and salt as much as possible - the menu should be free of dairy, salt, nuts, beans, lentils, fish, white potatoes, and chocolate. She also doesn't like anything spicy or too "ethnic." (I usually make Moroccan and Indian food at home, so this is a challenge for me!)
So far I've come up with a roasted bird of some sort (probably goose or a couple of chickens, I don't like turkey), a sweet potato/butternut squash medley, cauliflower puree (instead of mashed potatoes), braised celery or cucumbers a la Julia Child, asparagus, and some sort of fruit-based vegan dessert.
But I'm kind of stuck at this point, and I'd love to hear your ideas. There are so many fruits and veggies I love (beets, Brussel sprouts, bananas) that are off-limits due to their potassium content, so if you cook for someone who is on dialysis, please chime in!
Thanks so much.
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This is pretty good. It seems a little bland - I would fully brown the potatoes and double the spices. The peas (I used frozen) were also pretty mushy - I would add them closer to the end of cooking.