Katie Potato

Latest Comments

Roasted Sweet Potatoes With Miso Butter and Maple

Could this be made ahead? I was thinking of doing it up to step 3 and just shoving it in the fridge to cook the next day. Or could it be cooked and reheated?

BraveTart: Pudding Pops Are Back and Better Than Ever!

Ah, man, the taste of my childhood! And dtremit is right, they all had a thin sheet of ice around them. Part of the fun was seeing if you could slide the ice sheet off in one piece!

We always got the box with a mix of vanilla pops, chocolate pops, and swirl. Swirl sounds like a big challenge!

The Food Lab: How to Make New York's Finest Sicilian Pizza at Home

I'm 9 months pregnant. I'm not sure which is worse -- denying the craving for this pizza or standing on my feet long enough to make this!

How to Make Rich, Flavorful Caramel Without Melting Sugar

So cool! That angel food cake looks so neat! I wish I had a reason to bake!

The Mad-Libs Method for Perfect Fruit Salad in Any Season

Please ignore @secondtimearound. Some people never learned kindness, compassion, or respect.

The Best Way to Cut a Mango

Anyone have any suggestions specifically for those of us who are allergic to the mango skin? I get a rash on my lips. I need a method that minimizes the spread of the substance from the skin onto the fruit that is eaten (usually I cut the peel off with a very thick margin, rinsing the knife frequently, which wastes a lot of fruit, but it's better than a rash).

For the Easiest Angel Food Cake Ever, Just Beat It

Your cake seems to have quite a few holes and--dare I say it--tunnels. I prefer a more fine-grained angel food cake (I've gotten good results from Rose Levy Beranbaum's recipe that uses Wondra). Are the holes a common result with this recipe? (I might decide I don't care because easier is easier!!)

Why I Love the Whopper, Mess and All

@BostonAdam, Barnum's brand animal crackers taste exactly like the McDonalds cookies, at least according to my taste memory.

Drop Everything and Make Thai Coconut Sticky Rice With Ataúlfo Mango

Yum, one of my favorites. If only I could eat mango without getting a rash on my lips!

One a Penny, Two a Penny: Hot Cross Buns

Is it possible to retard the dough in the fridge? I'd like to make them on Saturday and bake them Sunday morning. If so, would it be better to refrigerate the entire dough ball, or the shaped buns?

Spiced Vanilla Hot Cross Buns

Is it possible to retard the dough in the fridge? I'd like to make them on Saturday and bake them Sunday morning. Would it be better to refrigerate the entire dough ball, or the shaped buns?

BraveTart: What's Different About Organic Powdered Sugar, and Why It Matters

Wow, I really learned something new and unexpected from this article! I'm excited to test out the difference!

And let me join the "I hate powdered sugar frostings" club. Yuck, what a way to ruin a cake! Stella's german buttercream is my absolute favorite.

How to Assemble the Perfect Easter Basket

The perfect Easter basket for the uber-rich, perhaps.

Quick and Easy Skillet Tamale Pie With Brown Butter Cornbread Crust

I used a 12 inch sauté pan instead of a 12 inch skillet and there was nowhere near enough cornbread to cover. I ended up kind of doing dumplings. Still tasted good!

The Food Lab: The Best Goulash (Hungarian Beef and Paprika Stew)

The best goulash I ever had was made for me by a ethnically Hungarian family in Slovakia. It was cooked in a huge cast iron cauldron over a fire, and I know it has a smoky taste. And it had bacon! But it looked a lot like this recipe and it became the definition of "goulash" for me.... however, they may have called it something else entirely! I don't remember :-P

But I do remember the delicious taste, the beautiful surrounding, the great hospitality, and the shots of palinka and Unikum we drank. Those memories sure beat whatever worries I have about "authenticity."

The Secret to Slow-Cooker Thai Chicken Meatballs Is All in the Timing

I had the same question. I've never seen "thai chili sauce" only "sweet chili sauce." Do you have brand info and ingredients?

The Comfort Food Diaries: Movie Theater Popcorn, A New Hope

I use a WhirlyPop or a ordinary pan, half coconut oil and half ghee, topped with melted butter and extra-fine salt.

The Food Lab: The Science of the Best Yorkshire Puddings

I enjoy Gordon Ramsay as a person, so I have watched a lot of his programs. But he is absolutely full of BS when it comes to cooking advice. I'm sure he is a wonderful cook, but he doesn't actually understand why. So much of what he teaches is just old wives' tales and tired maxims. That seems so common in the world of cooking, which is why Kenji is a breath of fresh air.

Step-By-Step: The Best Gingersnap Cookies

Bravetart! You're alive! I've been missing your blog. Welcome back to SE!

The Food Lab: Here's What I'm Eating on Thanksgiving

We had turkey, gravy, cranberry sauce, mashed potatoes, mashed butternut squash, mashed rutabaga, roasted brussel spouts, and Kenji's stuffing!

The Food Lab: How to Make a Gooey Apple Pie

Wow, that letter about Chris Kimball is so harsh. "We made every effort to offer Chris a reasonable contract" has very strong undertones of "Chris is an unreasonable bastard!"

The Millionaire's Turkey: A Father-Daughter Story

I've noticed Serious Eats is doing more personal essays lately. I really like it. I love a good essay no matter where I'm reading it. And the connection to food and cooking is really nice.

Ounces and Grams: Why Mass Is Not the Best Way to List Ingredients

Isn't the best solution just to list all the choices? "2 large onions, chopped (about 3 cups, or 400 g)." It doesn't seem like that would be too arduous.

5 Ingredients and 10 Minutes = Awesome Strawberry Shortcake

I had this episode on vinyl. I can't imagine how many times I listened to that record!

The 10 Dishes That Will Make You Fall in Love With Georgian Food

The only Georgian food I've tasted is churchkhela and I found them a bit weird. The texture is like a walnut wrapped in dry soft licorice but the taste is rather bland. A slight grape taste.

Still, I'm not giving up. I'd love to try more! It's always exciting to find rather undiscovered food types.