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The Best 15-Ingredient Waffle Recipe
with half the ingredients http://www.digsmagazine.com/nourish/nourish_waffles3.htm is my favorite recipe!
Somewhere to eat in St. Louis, semi-formal but hip
I would also like to second Trattoria Marcella. It is an outstanding bargain. The best true Italian (rather than Italian-American in “the hill”) in the city.
Somewhere to eat in St. Louis, semi-formal but hip
1111 is pretty good (their “blt” of brioche-lobster-thyme is great). I like Franco, in soulard. For locally sourced food (not all outstanding, but the best burgers for sure) you might hit up Riddles. The best ‘fine dining’ I have had in stl is Sidney Street Café. Niche gets lots of talk, and I like but don’t love for the most part.
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Cook the Book: 'New Classic Family Dinners'
Chicken Paprikás
The Best 15-Ingredient Waffle Recipe
with half the ingredients http://www.digsmagazine.com/nourish/nourish_waffles3.htm is my favorite recipe!
Somewhere to eat in St. Louis, semi-formal but hip
I would also like to second Trattoria Marcella. It is an outstanding bargain. The best true Italian (rather than Italian-American in “the hill”) in the city.
Somewhere to eat in St. Louis, semi-formal but hip
1111 is pretty good (their “blt” of brioche-lobster-thyme is great). I like Franco, in soulard. For locally sourced food (not all outstanding, but the best burgers for sure) you might hit up Riddles. The best ‘fine dining’ I have had in stl is Sidney Street Café. Niche gets lots of talk, and I like but don’t love for the most part.
Dinner Tonight: Pasta Carbonara with Ricotta
I have been taking advantage lately of historically low milk prices: in Chicago, a gallon of whole milk is just $2.28. I’ve gone through at least one a week, making lots of yogurt, ricotta, milk solids, and creamofwheat.
I only recently discovered how much fresh, homemade ricotta improves everything it touches. A half cup is probably what you would get from 3 cups of whole milk?
Cook the Book: 'The Craft of Baking'
de Pierre Hermé: Truffe Blanche & Vanille: biscuit macaron, éclats de noisettes du Piémont grillées, crème à la truffe blanche
Cook the Book: 'Gourmet Today'
I remember looking through cookbooks, many of them, off the shelves when I was a kid. No one stands out.
Happy 250th Birthday, Dear Guinness
Like the fine drink itself, a blessing and a curse: if not for Guinness, William Gosset would have had no reason to be interested in small-sample estimation. If not for Guiness, “Student” would have been able to take proper credit.
Cook the Book: 'Zingerman's Guide to Better Bacon'
Because it is delicious, and comes with the added bonus of offending superstitious people.
Serious Heat: Mustards to Spice Up Labor Day Cookouts
I have been saving two French mustards: a honey-mead stoneground one and a tarragon one. Both from Julhès in Paris.
Cook the Book: 'Bite-Size Desserts'
dried chili mango!
How Do You Eat with a Beard?
Before this post I just thought beards were somewhat unattractive. Now I know they are truly disgusting.
Cook the Book: '100 Best Vegetarian Recipes'
So, I didn’t enter last week because I already have 660 Curries and recommend it to all my friends, usually over dinner of 3 or 4 dishes from it. Favorite? Maybe sorshe chana, yogurt-tart chick peas with mustard greens. Or what I made for lunches this week, gujarati-style yellow and black chick peas. Or brussery, plantains and sweet potatoes in coconut sauce.
I’ve been making a lot of Indian food lately.
Weekend Cook and Tell: Picnic
A friend and I made sushi last night and I was left with various trimmings: julienned carrots and asparagus, avocado, and egg.
I was out of suitable rice, so I slathered the inside of a pita with the cream cheese, wasabi, and avocado, stuffed with everything else, sprinkled in some of the painstakingly grated fresh horseradish, shredded nori, and rice vinegar. An excellent picnic sandwich.
Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'
Success: I believe I have perfected Challah. It is the only bread to which I can apply changes with a very good sense of what the outcomes will be. This includes fermentation times, flours, sugars, and shapes. Even my no-knead bread is volatile, puffy and holey one time and dense and chewy the next. I don’t get it.
Failure: I made some oatmeal muffins (ugh, I tried to find a link to my regular recipe and couldn’t.. +fail now) and forgot the flour. So it was individual tasty servings of baked oatmeal, nice with some cream (or steamed milk, one of the ways a good cappuccino machine spoils you) but muffins they were not.
Video: Squirrel Gets Head Stuck in Yogurt Cup
zOMG that’s the funniest thing I have ever seen [today]
Cook the Book: 'The Barcelona Cookbook'
perhaps not exactly tapas, but tapas-inspired: bacon-date pizza.
Snapshots from the South of France: Rustic Macarons
Crispy-chewy rustic macarons are also available in Paris, albeit slightly adorned. Sometimes – of course, not all the time – they have them at the magnificent Aurore-Capucine in the 10th. I have had orange and violet ones.
Once while ordering at Aurore-Capucine, with its hand-stamped business cards with the hours handwritten on the back (tuesday to saturday, 10 to 8), a woman in line asked me, “how do you know this address?” The truth is I found it when I was just wandering around on a Saturday afternoon.
Cook the Book: 'Seven Fires'
pandebono: cassava-flour cheese bread from colombia!
Cook the Book: 'Modern Spice'
I'd like to make better Thai – get away from the (good, but not great) maesri pastes and make my own.
Cook the Book: 'Rustic Fruit Desserts'
I love just plain blackberries and cream, but I also look forward each summer to blueberry buttermilk ice cream.
Cook the Book: 'New Classic Family Dinners'
Our fav meal is an oven roasted chicken with sides like green beans creamed potatoes and a nice dessert like cheese cake
Cook the Book: 'New Classic Family Dinners'
Deep fried breaded chicken breasts make with homemade super crunchy breadcrumbs :)
Cook the Book: 'New Classic Family Dinners'
Cold weather is chili time! Made with fresh tomatoes, chunks of steak and some diced habanero for a little extra kick. A big bowl of chili, caesar salad, and cheddary potato rolls are a truly memorable and satisfying meal.
Cook the Book: 'New Classic Family Dinners'
Mom's homemade shrimp creole night is a big family favorite year-round, followed by Mom's holiday time cookie bake-a-thon. Yum!
Cook the Book: 'New Classic Family Dinners'
A big bowl of steaming hot noodle soup!
Cook the Book: 'New Classic Family Dinners'
chicken and biscuits!!!!
Cook the Book: 'New Classic Family Dinners'
Old fashioned turkey dinner does it.
Cook the Book: 'New Classic Family Dinners'
I love my Mom's boiled chicken and a big bowl of soup she makes with the stock!
Cook the Book: 'New Classic Family Dinners'
Kielke and farmer sausage with "gravy" (aka cream sauce with onions). Oh thank goodness for Mennonite roots. If only I worked like a farmer to work it off.
Cook the Book: 'New Classic Family Dinners'
I love Ziti and galic bread! Delicious!
Cook the Book: 'New Classic Family Dinners'
Mom's Thanksgiving feast!
Cook the Book: 'New Classic Family Dinners'
Roast chicken with mashed potatoes!
Cook the Book: 'New Classic Family Dinners'
I love pot roast with roasted potatoes, onions, and carrots. YUM!
Cook the Book: 'New Classic Family Dinners'
Spaghetti and meatballs always goes over well here.
Cook the Book: 'New Classic Family Dinners'
My family would be happy if I'd make them chicken and dumplings at least once a week. (And it's so easy!)
Cook the Book: 'New Classic Family Dinners'
My family did roast chicken dinners every Sunday when I was growing up. Can't beat grandma's cooking!
Cook the Book: 'New Classic Family Dinners'
Spaghetti with meatballs and chunks of Italian sausage in a smooth garlicky red sauce, caesar salad with homemade garlic croutons, warm crusty Italian bread with butter, a nice barolo, and lemon cheesecake for dessert.
Cook the Book: 'New Classic Family Dinners'
fajitas, hands down.
Cook the Book: 'New Classic Family Dinners'
Layer sauerkraut in a casserole dish, place pork chops on top and season (I use cracked black pepper, garlic powder and smoked paprika), cover with lid or seal with foil, bake in 400 degree oven for 45 minutes. I like to make mashed potatoes with it, but have also just done steamed veggies on the side.
Cook the Book: 'New Classic Family Dinners'
Grandy's roast beef, carrots, and mashed potatoes
Cook the Book: 'New Classic Family Dinners'
Mom's from-the-Campbell's-can versions of Chicken a la King and Beef Stroganoff!
Cook the Book: 'New Classic Family Dinners'
Mom's homemade lasagna, bread, and apple pie.
Cook the Book: 'New Classic Family Dinners'
Coming from a Turkish household, my favorite family dinner is mercimek çorbasi (lentil soup) with köfte (ground beef/meatball-like patties), domatesli pilav (tomato rice), and yogurt.
Cook the Book: 'New Classic Family Dinners'
Favorite family dinner would have to be my childhood birthday meal of Earl Abel's fried chicken and black bottom pie.
Cook the Book: 'New Classic Family Dinners'
Sauerbraten and homemade sides.
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Chicken Paprikás