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From Serious Eats

Pumpkin Pie Alternatives for Thanksgiving

Also not a fan of pumpkin pie; everyone in my immediate family finds it equally loathesome. I am making fruit pies, and found this interesting varistion on apple pie: http://www.oneforthetable.com/oftt/pies/pomegranate-apple-pie-2.html. I quite like the idea of the tartness of pomegranate to counterbalance the sweetness of the apples and the blandness of the crust.

koshercurry at 12:01PM on 11/23/09

From Serious Eats

Did the Internet Kill 'Gourmet' Magazine?

I loved Gourmet, and there are also food blogs that I refer to almost daily. There's room for both, if the quality is there. Ironically, the person who best expressed my feelings about the death of Gourmet is a food blogger: http://www.oneforthetable.com/oftt/stories/goodbye-gourmet.html.

koshercurry at 9:36AM on 10/21/09

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

This was amazing! I am going to be late for an appointment because i just couldn't stop reading. I now feel both hamburgerially erudite and really hungry. Thanks for this great piece!

koshercurry at 12:34PM on 09/18/09

From Talk

Savannah, GA

I'm probably too late, here, but I was going to join the chorus saying ""Wilkes," and add a recommendation that you try Despositos, which I just read about here: http://www.oneforthetable.com/oftt/restaurants/savannah-ga-3.html. Both are very on on my list for our March trip southward.

koshercurry at 12:02PM on 01/21/09

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From Serious Eats

Pumpkin Pie Alternatives for Thanksgiving

Also not a fan of pumpkin pie; everyone in my immediate family finds it equally loathesome. I am making fruit pies, and found this interesting varistion on apple pie: http://www.oneforthetable.com/oftt/pies/pomegranate-apple-pie-2.html. I quite like the idea of the tartness of pomegranate to counterbalance the sweetness of the apples and the blandness of the crust.

koshercurry at 12:01PM on 11/23/09

From Serious Eats

Did the Internet Kill 'Gourmet' Magazine?

I loved Gourmet, and there are also food blogs that I refer to almost daily. There's room for both, if the quality is there. Ironically, the person who best expressed my feelings about the death of Gourmet is a food blogger: http://www.oneforthetable.com/oftt/stories/goodbye-gourmet.html.

koshercurry at 9:36AM on 10/21/09

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

This was amazing! I am going to be late for an appointment because i just couldn't stop reading. I now feel both hamburgerially erudite and really hungry. Thanks for this great piece!

koshercurry at 12:34PM on 09/18/09

From Talk

Savannah, GA

I'm probably too late, here, but I was going to join the chorus saying ""Wilkes," and add a recommendation that you try Despositos, which I just read about here: http://www.oneforthetable.com/oftt/restaurants/savannah-ga-3.html. Both are very on on my list for our March trip southward.

koshercurry at 12:02PM on 01/21/09

From Serious Eats

Liberté Yogurt: My Holy Grail of Dairy Products

Fage 2%. My first, my last, my everything....(until I have 6 weeks to live and I can have the full-fat Fage).

koshercurry at 5:14PM on 01/19/09

From Talk

Which is your ultimate comfort food?

It used to be homemade mac & cheese, but then I tried Simon Hopkinson's linguine with pesto % new potatoes (starch, starch, starch but delicious) which I make without the mint, which I find a bit odd. The recipe appears here if you don't have his second cookbook: http://www.oneforthetable.com/oftt/stories/linguine.html

koshercurry at 2:25PM on 01/14/09

From Talk

Question About Short Ribs?

Oops; I'm bad with html and the link didn't work. This is my standard short rib recipe, which gives us a whole dinner in one fell swoop: http://www.oneforthetable.com/oftt/stories/save-a-nickel-save-a-dime.html

koshercurry at 12:22PM on 12/02/08

From Talk

Question About Short Ribs?

I always cook mine bone-in. The bones often come out on their own during braising, but I think the meat (and particularly whatever sauce I make from the pan juices) are much richer if I leave the bones in. I make them different ways, including soup with flanken, but my family's favorite is this way: link

koshercurry at 12:20PM on 12/02/08

From Talk

A beginner cook tackling a Thanksgiving for two, any menu ideas?

I agree with all of the "keep it simple" directives, and with all who say to make more and enjoy the leftovers - they are actually the best part, in my opinion. I've been cooking Thanksgiving dinners for year, for numbers of people ranging from 2-20; this year I'm going pretty traditional but probably making more interesting sweet potatoes, quite possibly these: linkhttp://www.oneforthetable.com/oftt/sides/smoked-chile-scalloped-sweet-potatoes.html"

koshercurry at 11:13AM on 11/21/08

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