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Chocolate Is Life

A Day in the Life: J. Kenji López-Alt, Chief Creative Officer

Wow! That means there's at least 2 other people out there who detest bananas! So happy I'm not alone. (and really hope this means I'll never have to see a "Food Lab: the best Banana Bread" (or bananas Foster, etc)) Although, if you know of a really good substitute for the bananas in bananas Foster (by which I mean something that not only tastes good in the sauce (not a stretch), but can approximate the texture of the sliced bananas without the taste or *ugh* the SMELL! I'd love to know)

Cook the Book: 'Feast' by Sarah Copeland

My newest & latest fave = sauteed kale with dried cherries & almonds - so yummy, and only about 5 min of prep!

Cook the Book: 'Lighten Up, America!'

lighten up my diet (and my husband's) through portion control & smart food choices (aka more veggies, less ice cream)

Seriously Delicious Holiday Giveaway: 'Round Things Are Tasty' Tote Bag

Seriously Delicious Holiday Giveaway: The Baking Steel

garlic - preferably roasted, but minced works too!

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Right now, coconut with dark chocolate chips, mocha chips, and toffee bits. In an hour, it'll be something else

Seriously Delicious Holiday Giveaway: Cacao Drinking Chocolate Basket

fresh unsweetened whipped cream

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

1 1/2 - inch thick pork loin chops!

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

Cook the Book: 'Japanese Soul Cooking'

gyoza. and sukiyaki.

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

medium rare simplicity

Seriously Delicious Holiday Giveaway: Shake Shack Gift Pack

Seriously Delicious Holiday Giveaway: Cacao Drinking Chocolate Basket

22 Cheap Eats We Love in Lincoln Square and Ravenswood

The tamales at Co-Si-Na are not to be missed - every aspect is just outstanding! The only ? is whether its in Ravenswood or Andersonville (Foster @ Paulina)

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Coconut, with toffeed pistacios, dark chocolate covered macadamias, and pieces of coconut-caramel Girl Scout cookies (Samoas)

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

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

2 thick pork chops, both cooked through, one to med-rare & the other to a full medium!

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Just stopped moo-ing filet (or medium rare at home)

24 Turkey Sandwiches We Love in Chicago

The Durbin @ A Taste of Heaven in Andersonville - real turkey breast, havarti cheese, roasted pear & honey mustard. YUMMM!

Cook the Book Thanksgiving Special: 'Choosing Sides' and 'The Wild Chef'

Pumpkin & scallop soup - sounds really strange, is totally delicious & holiday MUST in our family

Roasting Pan size

Bake the Book: The Gramercy Tavern Cookbook

toss up: cheesecake (plain); creme brulee; key lime pie (shockingly, I just realized there's no chocolate in there!!!)

The Results of the Food52 and Serious Eats Thanksgivakkuh Recipe-Off!

Love the incorporation of the sufganiyot concept!

Cook the Book: Andy Ricker's 'Pok Pok'

Yum nua! (Thai beef salad)

Can We Talk About Ice Cream Cones?

I haven't had a cone in ages; even when I stop by an ice-cream shop (I love George's, in Andersonville) I take the ice cream home to eat later, using the walk as an exercise in delayed gratification.

While I love cones, they just aren't conducive to putting in the freezer for later consumption. But when I do get a cone, it is NEVER a cake cone. Why ruin really good ice cream with a vessel that adds no flavor, texture, or anything else other than calories? If I don't want to eat the vessel, I'll get a cup. Freshly made waffle cones greatly preferred, but sugar will work in a pinch. :)

Help! Need an interesting side for Thanksgiving

I'm throwing my first (it'll perhaps be my only) family Thanksgiving dinner this year. It'll be small, only 5 adults. When menu-planning with my husband, we decided not to do a stuffing - no one's really a fan of it. We've been playing around with a lot of whole grains lately, helped in part by the recent acquisition of a rice cooker, so we've decided to do something along the lines of a pilaf. Ideally, we'd like something with black and/or red "forbidden" rice (for the unusual touch & great color, mostly), and I'd love it if we could add something like barley or farro to it.

No nuts, please, and no dried cranberries/raisins.

Does anyone have any ideas? Can you effectively combine these rices with the heartier grains? What kinds of flavors would really pop? Do these rices have any unusual characteristics that should be exploited?

Thanks!