I work at a local bakery and enjoy all things pastry-related! I'm also a huge Simpsons and Seinfeld nut.
@SpartanFoodie - Store your fresh potatoes in the vegetable drawer of your fridge, they stay fresh for a super long time! Or, just buy a few single potatoes instead of a multi-pound bag.
The glass in the photo is adorable! I think my grandma had some like this from back in the day, maybe they had been jam jars at one point? Any idea where these came from?
Your muffin batter looks to be quite thick, moreso than any other muffin batter I've baked with. What are the advantages of a thicker batter vs. a thinner one, when it comes to muffins?
Oh. My. God. Stella, you're the best! I loved Star Crunch as a kid, and was trying to think of a way to recreate them. Thanks to you, I don't have to!
I love pavlova! I've been making it at work recently. So far, I've made a traditional vanilla meringue with whipped cream, strawberries, and white peaches, and I made a chocolate-strawberry one with cocoa-dusted meringue, chocolate mousse filling, fresh strawberries, and ganache drizzle. I also plan on a lemon-raspberry one (lemon curd folded into whipped cream, with fresh raspberries), pina colada (coconut flavored meringue, rum-spiked cream, fresh pineapple, and toasted coconut) and a chocolate-peppermint one at Christmas time. So fun and so pretty!
Was that "Belt goes fast! Belt goes slow." a vague reference to Homer Simpson's "Bed goes up! Bed goes down."? I sure hope so.
@Database Yes!! That Western Bacon Cheeseburger holds a special place in my heart, though it's probably been near 20 years since I've eaten one. Onion rings on a burger are genius.
I've also wanted to try changing the flavor profile a bit, and try replacing some of the chickpeas for raw sweet potato in that recipe. How well do you think this would work?
Love this recipe, Kenji! It's quite similar to one I made last summer. I can't imagine how different and awful canned chickpeas would make falafel, so I'm glad the recipe I based mine on, also called for soaked raw chickpeas!
Not everyone has a baking steel. I think it's a perfectly logical question to ask, and it shouldn't be assumed that everyone has one.
I recently made my own stollen, but rather than go with the traditional loaf shape, I made small individial buns -- yes, stuffed with marzipan. http://ovenandapron.com/2014/12/07/marzipan-stollen-buns/
I seem to recall in taste tests of the past, the list would include the not-so-great options as well. Any reason you all stopped including the "losers" of the bunch? It might help the readers to know what to potentially avoid.
These look amazing!!!
I just made this recipe the other day but substituted portobello mushrooms for the skirt steak and it came out fabulous! Check out my version here: Creamy Polenta with Gouda, Portobello Mushrooms + Tomatoes
I had planned on making an ice cream cake for my birthday this year, and I will be taking plenty of inspiration from this!
This looks so good.
My favorite pizza at Federal Pizza here in Phoenix is a sweet potato, sage and ricotta pie. This is very similar, and it looks amazing! Now I want pizza for breakfast. Thanks, Kenji!
Angel food cake!
I'm loving this series, and I wish I lived in NY rather than AZ so I could try the place when you open!!
I'd never heard of American Chop Suey until my sister's New Hampshire-born boyfriend would make it with her. Growing up, "Chili Mac" was literally beef and bean chili with macaroni noodles thrown in. This looks really good though, whatever anyone calls it!
I'm inclined to agree with @BillyZoom. 41 articles? Great. Yes, that's quite a bit of content. The difference between a lot of content and good content is in the quality of the writing -- if it stands out from the myriad other food-related websites out there, if it's engaging and fun to read, and if it's not riddled with random incorrect word usage or typing errors (which to me, would indicate a lack of sorely-needed proofreading before posting the articles to the site).
Shit, Tyrone, get it together.
Sesame chicken..... my absolute Chinese restaurant favorite!! I may have to make this recipe :)
"In other words, it plays the roll of both a fat and a liquid..."
"With a cookie cutter, cut into 2-inches rounds."
Sometimes I wonder if the writers on this site re-read their posts before submitting them. Or, doesn't someone else proofread them?
@sbertie - great idea!
I remember many a high school lunch hour spent hanging out with my friends and eating a strawberry cheesecake blizzard from DQ. I can still taste it, and man they're good. I didn't know they have a s'mores blizzard though!!
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