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kayrob

Giveaway: Win a Super-Fast Thermapen Thermometer

The perfect medium-rare ribeye, YUM!!

Bake the Book: Teeny's Tour of Pies

Mmmmmm...lemon cheesecake pie

Bake the Book: First Prize Pies

Coconut cream...bleccccch.

Cook the Book: 'Lighten Up, America!'

Less refined starch, more fruits and veg.

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

Cook the Book: 'The New Midwestern Table'

Meat and potatoes

Cook the Book: 'Japanese Soul Cooking'

Open Thread: What's Your Favorite Christmas Cookie?

Bake the Book: One Bowl Baking

Microwave chocolate cake in a cup.

Chestnut Sage Muffins

These sound so yummy. I am assuming you used plain yogurt in this recipe, right?

Introducing the Serious Eats Magazine!

When will the Surface version be available?

Cook the Book: 'Kitchen Garden Cookbook'

An extensive herb garden.

Cook the Book: 'Mastering the Art of Southern Cooking'

Regional Mexican

Cook the Book: 'Flour, Too'

Cook the Book: 'Vegetable Literacy' by Deborah Madison

Roasted French carrots with quatre epices.

Cook the Book: 'The Chinese Takeout Cookbook'

Hot and sour soup.

Staff Picks: Our Favorite Food Moments in Movies

Where's Big Night or Babette's Feast?

Chicken Dinners: Ultimate King Ranch Casserole

The first version of this recipe I ever had not only called for the canned soup but also used canned chicken! Imagine!

Video: How to Poach Eggs, the Foolproof Method (Really!)

@AncientToaster...I use the very same technique and get perfect poached eggs every time. I suppose there's room in the cooking world for more that one 'perfect' poached egg technique!

Love the short, to-the-point video. More please.

Bake the Book: Nigellissima

Croccante (pine nut brittle)

Bake the Book: Nigellissima

Croccante (pine nut brittle)

Cook the Book: 'Classic Snacks Made from Scratch'

Chex Snack...homemade of course.

Cook the Book: 'Every Grain of Rice'

I'd like to know how to prepare a delicious assortment of dim sum yummies.

Cook the Book: Food and Wine's 'America's Greatest New Cooks'

José Andres' The Bazaar restaurant in Beverly Hills. The tasting menu cost a small fortune, but every bite was perfection. It's a meal I will never forget.

Cook the Book: 'Stewed'

Cleveland!

Need restaurant recommendations in Cleveland, preferably 10-15 minutes from the airport: American, local specialties, or bistro-type food.

Thanks!

Spicy Chicken Noodle Soup with Lime and Ginger

The end result is a soup that's as fortifying as the best chicken noodle, but with a bit of kick from its sour/sweet/pungent flavor profile. With nothing but a single burner, a chicken, and a few vegetables, you can pull together a good soup in about an hour. The first key is to make extracting flavor and gelatin from the chicken bones as easy as possible. This means chopping the carcass into very fine pieces. More

Time for a Drink: Hot Toddy

As if this wasn't enough, the toddy is engagingly flexible: While most people prefer theirs with a good dose of Scotch (this is one of the few mixed drinks where a single-malt is not only appropriate but desirable), a nice Irish whiskey works well; bourbon and rye can also do a suitable job, and a toddy made with a good dark rum has a special kind of appeal. More

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As such, I've spent a lot of time devising ways to upgrade my ramen in cheap, easy ways. Ghetto gourmet, if you will. More

Baked Chile Rellenos with Corn and Crema

The smoky charred chiles were the perfect vessel for the filling, adding just enough spice to make your lips tingle. Instead of heavy and fatty, the corn adds natural sweetness to balance out the dairy. All told, if you're looking for an intro chile relleno recipe, this is an excellent place to start. More

A Sandwich a Day: Shrimp Toast Sandwich at Son of a Gun in Los Angeles

Shrimp toast, already one of the greatest gifts to the world's taste buds, receives a perhaps unnecessary, but much appreciated, additional boost from chefs Jon Shook and Vinny Dotolo (of Animal) at their new L.A. seafood-centric Son of a Gun. The two dudes take the classic shrimp toast and sandwichize it, slapping gorgeous hunks of tender shrimp between slices of crackly, buttery grilled toast. More

Cook the Book: Moscow Mule

[Flickr: svanes] After a beautifully written introduction by Ruth Reichl, Gourmet Today starts out, as most good things do, with cocktails. Cocktails are a great way to start a meal and as it turns out, to start a book too.... More