Serious Eats - seriouseats.com

This was a wonderful recipe...made it last night.....btw..had negimaki for the first time at Inagiku at the Waldorf Astoria in NYC...probably in the 80's when it first opened! A whole new world of Japanese food!!!

One question...at the end (Step4)..you mention that the pizza may stick to the pan..what pan?? The cutting board ?? thanks

QUIICK QUESTION....do you have the equivalent weight measures.?? thanks

American food is FREEDOM...freedom to do any food that makes you happy! With all the best products made and grown in the USA!!!

Scrambled egg and bacon....some toast and a bloody mary....a nice departure from all that heavy rich restaurant food!! So refreshing!

My first wonderful taste of pasta was at the home of a friend whose Italian grandmother(who spoke no english) made pasta every night. That was about 50 years ago! I came from an Irish household where the spaghett sauce was heavy and dark, cooked for hours!! My friend's nonna's was light red ..and barely there and ah so wonderful. I cannot forget it! Since then I think Pino Luongo's five minute sauce with butter and red onion comes the closest!!

I am not sure if I should bother....since I am making what everyone else is making!! BURGERS>>>DOGS>>>RIBS>>>>PIZZA>>>VEGS!!!!

I watched about ten minutes...hated it! But then again...I find Bobby Flay to be such a phony...he has never had a good restaurant...and only slept his way into Food Network(dated some program type years back)...so I cannot take him seriously!!

Since I am the only one in my home that loves breakfast food...when I am alone I will make bacon and eggs for dinner!!! WIth toast....home fries...and sometimes sausage!! LOVE it!

this is a stupid question....when I use the food processor ...do I use the dough speed or the regular speed??

Marcella Hazan is the woman who first introduced me to Italian cooking. I have used her cookbook for 30+ years ...and I often see current chefs/professionals refer to her recipes. Love her!

Several years ago I bought Earth Brite from QVC...they have since changed the name to Clear Brite....It is unbelievably great! I was a Bartenders Keep user...but this far surpasses...it not only cleans everything...but it also shines!! My all clad looks wonderful..the Le crueset is so clean...and I use it on my sink and stovetop....I have even taken off a couple of paint scrapes from my car.....I know I sound like a fanatic...but this products works so well...and it is not abrasive! Try it!
Now I am questioning....it is Qvc ..if not then HSN.....

smoked salmon and cream cheese and great bagels that you only get in NYC!