Hi Kenji, this looks amazing. I have a question about the name of this type of sauce. My grandmother growing up made a wonderful stewed meat sauce using chopped meat and ribs, and no ground meat. I always thought of this as ragu, and bolognese as a long cooking sauce using ground meat. But a little googling today told me that ragu alla bolognese is the full name of the ground meat sauce. I haven't been able to find a chopped meat recipe using either of those names. How would you refer to the chopped meat style recipe?
Made this tonight, it works beautifully as a bundt cake. Really delicious, thanks!
This is exactly what I've been thinking of making for Thanksgiving -- but I want to make it as a bundt cake. Do you think this recipe would word? How would it affect the baking time? Thanks!
Marty, the wide noodles at Tasty Hand pulled are most definitely not uniform ... but I think that makes them better! They have a nice overall texture. However, having had both stir fried and soup soaked noodles there, I think that while the noodles in the stir fry are great, the other ingredients are lacking. If it wasn't for the good noodles it would be a very boring stir fry ... why can't we have it all???
You can buy unsweetened cranberry juice at pretty much any grocery store. As anyone with lady-parts (and the attendant bladder infections) can tell you ;-).
Ok, one of my friends needs to hurry up and have a birthday so that I can make this cake!
I've made this twice, both times as a loaf not muffins (9" pan). The first time I followed the recipe exactly and it was perfect. The second time I cut the oil in half. I added about a TBS more milk because it seemed dry. The adaptation REALLY threw the recipe off. The texture was all wrong. I would definitely make this recipe again without messing with it.
New bar, Beloved, on Manhattan Ave (near Norman) in Gpoint has a great backyard.
This has always been my experience at Frankie's too -- great environment, so so food.
Why is it that Hendrick's goes so well with cucumber, but not well as a gin and tonic gin? This is a serious question -- I'd like to understand the flavor profile better.
And they'll taste better warm too!
Was the bacon really necessary? So close to a delicious veg. sammy! I'll be trying it sans bacon, maybe with some pickled radishes to mix it up a bit. I'll let you know how it goes!
Seriously. I read this site for Dinner Tonight. Everything else is great -- well done, fun, informative -- but that's the thing that brings me back.
Guys, I made that coconut macadamia cake this winter. It. Is. A. Winner.
What are you using to cut the biscuits out? What are their diameter? Thanks! Looks great!
Oh, and Liberté for a treat, but that's more desert than a snack. Sooooo good!
Fage, but I wish it was organic. Does anyone know of an organic greek style yogurt?
Yum! You should tag this #vegetarian so that people like me can find it more easily :-).
My favorite sweet I ate in Sicily when I was there last summer were the Brutti e Buoni (ugly, but tasty) cookies. Chewy almondy deliciousness. Sigh, I want to go back!
Can't wait to try this!
These were great. I couldn't find achiote, so I substituted paprika and turmeric based on an online recommendation. Not sure what achiote tastes like, but this worked. Also, I baked the squash so that I could do other things while it was cooking. Turned out deliciously.
So by "these specimens were unacceptable and quickly removed from view," you mean you ate them, right? Cause that's what I would've done :-)
It's in the West Village not Soho, but Jeffrey's Grocery has amazing Bloody Marys. Also I seem to remember good Bloody Marys at Prune. Great brunch at both.