A friend and i are visiting MOMA next Friday; looking for a fun place for lunch near MOMA. We are We are walking to Madison between 55 and 56 for the bus uptown after lunch, so anywhere around that area is great too. Fun, not wicked (guess where i'm from?) expensive but good food. Thanks!
After a long week of big family gatherings, I am left on an island with 15 heads of garlic. I have limited fridge and freezer space, but hate to waste food. So, serious eaters: What can I make with all that garlic?
My husband and I attend a biotech conference each year in Germany, and he hosts a dinner at a local restaurant for about 25 clients. This year the venue is in Hamburg, and I'd like a recommendation of a place that has a private dining room or area, open on a Monday night, and is in the downtown area near the conference center (CCH Congress Center).
Any ideas? Thanks!
I cook lunch every week for my husband's company, 11-18 people. I make soups, salads or sandwiches that can be made a day or two ahead of time and send them in with him in the morning. People at his office LOVE spicy food.
Next week I'm making my last lunch before I leave for the summer, so I'd like to make something that will knock them off their feet. Any ideas or recipe links to great spicy food that can be pre-prepared? Anything goes! Thanks.
I am cooking weekly for my husband's company; about 12-16 people every week. I would like to make more sandwiches, such as the open-faced salmon sandwich on lettuce with tomatoes, avocado, etc. Any hints on how to keep the bread from getting soggy on those and other sandwiches? I make everything the night before because he takes them into his office early the next morning. Love any tips you might give me, much appreciated!
My book group just finished reading "Night Circus", and will be coming to my house to discuss. I want to serve food that is black, white, or black and white in keeping with one of the book's themes. Light appetizer and dessert; i am making popcorn but would like to offer another app and would love some dessert ideas. 6 women are expected. Ideas?
SE readers...you gave us GREAT recommendations when we went to Dublin, so i'm back for more. We'll be in Brussels and then Dusseldorf end of Oct/early Nov. We want fun, interesting, great places to eat. Money no object as husband will write it off for business. Not a big fan of German food, but love inventive, or truly great dining experience.
What say you?
My husband and I will be in Dublin for 2 days in July; staying at the Morgan hotel downtown. Any recommendations for a great restaurant while we're there? Any cuisine is fine. Thanks!
I offered to make my grandmother's sweet potato and apple casserole for Thanksgiving. The recipe says "Combine Karo, dark brown sugar and butter, cook apples in syrup until almost tender and golden and set aside".
Here's my question--can I use something besides Karo syrup, which seems too sweet and thick? Maple syrup? My whole family is used to these potatoes so I don't want to mess with the taste, just the ingredients, which by the way listed no quantities. How much do I add of each thing do you imagine?
I made a chicken stew from The Kitchn with chicken thighs and legs, preserved lemons, a cinnamon stick, paprika, coriander, tomatoes and tomato paste and oregano. It is moroccan-esque and not made in a tangine.
It came out incredibly bland. I added more salt and pepper, still blah. I used smoked paprika and added vietnamese cinnamon, still blah. What else can i add to this dish so i don't have to throw out the remaining 5 lbs. of chicken and stew?
Here's the original recipe, i made it as is and then added the things i listed above:
Chicken Stewed with Tomatoes, Cinnamon, and Preserved Lemon
Chicken thighs and drumsticks, about 8 pieces
1 onion, chopped
4 cloves garlic, minced
1 tbsp. coriander seeds
2 tsp. paprika
2 tsp. oregano
1 tbsp. tomato paste
1 14-oz. can chopped tomatoes
2 preserved lemons, rinsed and chopped (pulp discarded)
1 stick cinnamon
1 cup water
2 tbsp. chopped parsley
2 tbsp. olive oil
Salt & pepper to taste
In a deep skillet or a French oven, saute the onion in the olive oil until soft. Add garlic, coriander seeds, paprika, and oregano. Saute for another minute.
Add the tomato paste, tomatoes, water, cinnamon, and preserved lemon. Mix well. Add the chicken. Cover the pan and simmer for 30 minutes.
Add the parsley. Taste first to see if it needs salt - it shouldn't, because of all the salt in the preserved lemons, but taste to be sure. If needed, add salt and pepper to taste. Cook another 5 minutes without the lid.
Serve with rice or couscous.
I'm going out next week to visit my student-daughter in Boulder. I'd like to take a group of her friends out for a reasonable meal, and then take her and her brother out to a nicer place for the three of us.
Would love any recommendations for breakfast, lunch and dinners. I will have rented a car so we can drive anywhere, and my kids like all cuisines.
My SIL is going to visit my niece for parents' weekend at U Richmond; anyone know of a great place to eat they can go?
Going to Vienna in late October; any suggestions on where to get great food?
i am making a salad with grilled watermelon, goat cheese and mint. Can i grill the watermelon earlier in the day or do i need to grill it and serve it right away?
I picked up this tidbit off the Kitchen Therapy website:
"Crumble some queso fresco into tiny pieces on a large platter. Brush the cooked corn cobs with butter and roll in the cheese. Maybe squeeze a lime over the top."
Last night I grilled the corn, buttered it right off the grill, and rolled it in my room temp crumbled queso freco cheese. Problem was, that cheese didn't stick, not one bit. I tried pressing it into the corn, mashing it in, nothing. Finally just sprinkled it all over the top and gave up. What's the secret? How do you make the cheese stick, even just a little bit, to the corn?
What brand and kind of salt do you use in your salt pig? Where do you get this salt--Whole Foods, regular market, specialty store?
Thanks to readers and posters here and on The Kitchn, I finally decided to bite the bullet and make my own ricotta. It was all true--easy to make and tastes amazing. Tonight I served it as a dressing (mixed with lemon juice, nutmeg and a little sugar) for a strawberry and raspberry arugula salad. I'm a convert; will never buy ricotta again!
My SIL and I (in our late 30s and middle 40s) are going to South Beach for the weekend; would love to go to a fun place that we don't have to be all gooped up for, but has interesting food. Any suggestions?
I got some spaetzle in an office draw, it looks like pasta...do i treat it as such or are there some special recipes one uses it to make?
I often make appetizers and desserts by putting a mix of ingredients into those little store-bought phyllo cups. For example:
a small piece of pear, brie cheese, honey and thyme
s small piece of tomato, smoked mozerella and basil
a raspberry and good quality chocolate
a dollop of ricotta cheese, olive oil and a sliver of mint
i'm trying to think of some autumnal version of this such as:
a piece of butternut squash, sage and brown sugar
small pieces of sauteed mushrooms, butter and thyme
but i'm stuck on one more ingredient for apple, cheddar and???
Also, any other ideas that you may have for what to put in a phyllo cup would be great!
My husband and I are coming to NYC to celebrate our 20th anniversary.
Thanks to all you readers, I got a great hotel in midtown: The Library at 299 Madison Avenue at 41st Street. I am 2nd on the wait list for Per Se for Saturday night. What I'd love now from you is a suggestion of a fun place we can eat on Friday night that may be near our hotel (quite able to walk long distances), and any other suggestions you may have for breakfasts and lunches while we're in the city. We are adventuresome eaters and like to try new things.
Also, if we don't get THE call from Per Se, any other ideas of someplace amazing that we can book for our anniversary dinner?
Thanks, you are all an amazing resource!
We are planning on 20th anniversary around my determination to get a reservation at Per Se. I've read the strategies, and am ready to aim for November.
Here's a question for all of you--do you have any suggestions on a fun/funky hotel to stay in that is located in mid-town? Love to hear any ideas you may have; not planning on spending gads of time in the room (it is our TWENTIETH after all!) but would love to stay someplace a little out of the ordinary in terms of funk (hopefully not expense, though I know it will be big bucks because of location).
We are hosting a lobster and steamer dinner for ten on saturday night--lobbies, steamers, mussels, corn soup, salad, chicken, grilled veggies and dessert.
I'd like to serve something for a light appetizer when people arrive, but nothing really heavy and bready given the meal that's coming--any suggestions??
Do you slice the whole ramp up, or just the ends? Besides making the recipes (compound butter and another one i can't recall right now), what do you use them for?
I used to cut up Vidalia onions with tomatoes, cucumbers and chick peas, pour some Annie's Cilantro and Lime dressing over it and eat it...the dressing sort of cut the raw-ness of the onion. Annie's doesn't make that dressing any more and i love raw vidalias, but what to put on them or with them? Any ideas?
We asked bartenders across the country: How do you prevent (or, barring that, cure) a hangover?
Before picking up Ellen Brown's Mac & Cheese, I assumed all fried macaroni and cheese must be breaded and deep-fried a la Paula Deen. But the Skillet-Fried Cheddar Mac and Cheese, adapted from Zingerman's Roadhouse in Ann Arbor, is a far more delicate affair. The sauce is made exclusively with raw-milk cheddar, and the final fry is in a tablespoon, rather than a couple quarts, of oil. This step exists for the sole purpose of creating large crispy pieces of cheese akin to Italian frico.
It may be September, but that doesn't mean summer is over—certainly not with all the late-summer corn available for eating. I can't resist buying corn when it's both cheap and good. One thing I discovered this year is that it doesn't really need to be cooked: You just cut if off the cob, toss with some lime juice, olive oil, salt and pepper, and it makes a phenomenal addition to a salad or as a relish. That's the idea for the topping in this steak sandwich recipe from the San Francisco Chronicle, in which fresh corn gets mixed with sweet tomatoes and fragrant basil. You can't go wrong with those three together.