I will be spending the day after my birthday in London, and will be going to lunch with friends to celebrate. Later that evening, we'll be attending one of the Paralympic events in Olympic Park, so we are planning on grabbing a quick dinner from a street vendor then. For lunch, though, we'd like to go somewhere where we can sit and enjoy a nice meal. Any type of cuisine and atmosphere is open to possibility. As for price, I plan on spending a little (I realize London is pricey), but I'd rather not break the bank completely. Also, we will not be dressed for anything extremely fancy. Any suggestions?
I will be making an Italian-themed dinner for Christmas this year, and I want the perfect dinner roll to go with it. I'm looking for something buttery, soft, and tender....flavored with Italian herbs and/or cheeses....or at the least, a plain roll that could easily be adapted. Any recommendations or recipes, anyone? There are so many recipes out there, but I want one that blows people away! Thanks in advance.
So I'm in the market for new cookie sheets, and I'm willing to spend for high quality ones that will last. Any suggestions, anyone? Any specific brand anyone likes? Bad experiences with other brands? Do you prefer ones with a lip on one side, no rim at all, or a jellyroll pan? What about the finish - aluminum, non-stick, insulated...? I don't know if it makes a difference or not, but I much prefer cookies that are chewy/cakey as opposed to crunchy. I appreciate any input anyone has!
So I went to make a Brie en Croute a few days ago, only to discover that what I had in my freezer was actually phyllo dough. Since I eventually found a package of puff pastry as well, I went ahead and used that, but I wonder...could I have have used the phyllo? What about in other recipes such as pie/tart crusts, napoleons, etc.? Any recipes (other than baklava) where I shouldn't use one in place of the other? I know they handle differently, and that phyllo tends to dry out more quickly, but other than that...in terms of flavor, texture, and storage, is there anything else of which I should be aware in case I ever decide to substitute?
Hi all ~
I am leaving in about a week and a half to go visit a friend in Jacksonville, Florida, and we are trying to decide on a great place for dinner one night. We'll specifically be on Fernandina Beach, but we don't mind driving a little ways away. Any cuisine/atmosphere/price range is open to possibility. Thanks!
So I made biscotti yesterday afternoon, and although they turned out alright, they aren't exactly what I was hoping for.
I used Sara Moulton's recipe (although I think she got it from Gourmet magazine), and subbed macadamia nuts for the hazelnuts, and added white chocolate chips as well. (The exact recipe can be seen at: http://www.foodnetwork.com/recipes/sara-moulton/chocolate-hazelnut-biscotti-recipe/index.html)
Anyway, the flavor is good, but they are much crunchier & harder than I'd like them to be. I know biscotti are supposed to be that way to an extent, but I was hoping for a more tender, delicate crumb that resulted in something a little lighter and crispier.
I seem to remember seeing several recipes that do not call for any butter at all (this recipe had 6 tablespoons, if I remember correctly), and I'm wondering if this makes a big difference? Any experienced biscotti-makers out there, I'd really appreciate your thoughts and/or recipes!
So I made butternut squash risotto for part of my Christmas dinner, and it was fantastic. Problem was, apparently I had caught some vicious stomach bug that showed up a few hours later, and now I'm not sure I'll ever be able to eat butternut squash or risotto ever again. Sad, I know. But now I have about half a box of Arborio rice left over, and no idea what to do with it. Know of any recipes that call for Arborio that aren't risotto? Or does anyone have a risotto recipe that is so different (and good), it won't remind me of how I spent Christmas night?
I have a good bit of fresh thyme & sage leftover from celebrating Thanksgiving last week. So since I really hate to see perfectly good ingredients go to waste, I'm looking a recipe that calls for a lot of either one or both of these herbs. Any ideas? It doesn't matter what course it's for, or what kind of food it is. Just looking for something yummy.
I have been asked to bake a Tres Leches cake for a Mexican-themed birthday party for a friend later this week. Now while I love these cakes, I've never actually made one before. I have a recipe I want to try (sort of a combination of two very similar recipes), but one calls for 2 cups cake flour, and the other for 2.5 cups AP flour. I personally like to use cake flour in a lot of baking recipes because I think it makes a more tender crumb, but since I have never made this recipe before, I'm hesitant to just swap them out. At this point, I'm contemplating using 2 cups cake flour and an additional half-cup AP flour. Thoughts, anyone?
Now that fall has officially arrived, so too has apple pie season. I, for one, am totally excited about this, and my guess is that many of you are too. With that in mind, what brand of apples do you feel is the best for pie? I've tried various kinds over the years (some with better luck than others), but I'm on the hunt for which one is perfect. Do you use only one kind, or do you mix several? I've got a recipe I generally use, so now I just want the perfect apple to complete it.
Lately I've been having a craving for anything chocolate with Mexican influences - drinks, cookies, truffles...anything. But in looking at a lot of recipes, I've become confused over which spices to add. Cinnamon is easy enough, but some recipes call for ground red pepper, some for black pepper, some for cayenne pepper, some for chili powder, and some for any combination of the above. Does one really taste different than another, or are they interchangeable? And if there are discernable taste differences, is one better than the other?
Does anyone know if Ina Garten, aka the "Barefoot Contessa," is still filming her show for the Food Network? Or is she on any other channel? I know the FN airs her show nearly every day, but I haven't seen a new one in quite awhile. In fact, I don't know that I've seen one with a 2008 copyright date. Just wondering...I miss Ina!
I recently made a bechamel-cheese sauce (mainly due to having a rather large amount of both milk and several different cheeses that needed to be used), but am now left with more sauce than I can possibly consume on my own. I would like to freeze some of it, but am unsure as to how the consistency will be once it's thawed. Any ideas on whether or not this is a good idea?
Does anyone have any ideas for healthier substitutes for whipped cream, other than Cool Whip (which apparently most Serious Eats readers seem to really dislike...)? While I love the taste and texture of real whipped cream, and will use it for special occasions, I don't particularly like how high in fat and calories it is. And while I don't personally have an issue with the taste of Cool Whip (or any other whipped topping), I don't like the use of hydrogenated oils and high fructose corn syrup in it. So any ideas on how I can have my cake (or in this case, whipped cream) and eat it too?
Imagine if your favorite peanut butter cups had an added layer of peanutty shortbread on the bottom. Well, that's exactly what these Peanut Butter and Chocolate Shortbread Bars from Fine Cooking Cookies are all about.
Layers of cake permeated with coconut flavor are slathered with heady espresso and sweetened condensed milk whipped cream. Each bite is soft, rich, and luscious.
An old-school burger joint in one of Los Angeles' tougher neighborhoods delivers a beautifully seared, loosely packed burger that makes good on their tradition of serving "only the best."