Traditional or Not, There's Technique at the Heart of Teriyaki Burgers

And also, we ate them on top of sticky rice, not on a bun, hamburger steak-style, without the gravy.

Traditional or Not, There's Technique at the Heart of Teriyaki Burgers

Holy cow, talk about a blast from my childhood. This was my dad's go-to when he was in charge of making dinner. He just worked the teri sauce and scallion into the meat though. (And yes, he is from Hawaii.) I haven't thought about these in years.

Where to Find the Best Bagels in San Francisco and the East Bay

Update: Authentic Bagel Company is available for delivery on Good Eggs.
Guess I'm stocking my freezer. Not as good as a fresh one, but I can have a bagel on a weekend morning without putting on pants so, win.

When Vietnamese Sandwiches and Italian Bread Salads Combine: Banh Mi Panzanella

I think cutting the bread out makes a lot of sense. Just serve the cool salad with hot rice on the side. That is an idea I could get behind.

Italian Seafood-Salad Pasta Salad With Vietnamese Noodles

I saw this earlier this morning, and have been thinking about it all day. How has no one commented yet?!

Where to Find the Best Bagels in San Francisco and the East Bay

Yes! We just moved to Alameda last week, and I drive by Levy's in the morning to drop my husband off at the ferry. Guess what's for breakfast tomorrow?

One Brand of Coconut Water Destroys All Others

Interesting about the bottles. I think the Zico bottled stuff is absolutely vile.

My go-to is Amy and Brian, I just wish the steel can versions came in smaller packages. It's not like you can reseal it for later either.

Quick and Easy Skillet Tamale Pie With Brown Butter Cornbread Crust

Actually, I just remembered there was no salt measurement for the topping so I just eyeballed it. It could have used a bit more. A measured amount in the ingredient list might be helpful since you can't taste as you go like the base.

Quick and Easy Skillet Tamale Pie With Brown Butter Cornbread Crust

Super easy weeknight meal. Skipped the cheese simply because all I had was comte, and used tomato paste and extra stock because didn't realize I was out of any other canned tomato until I needed it. I thought there was too much cornbread for the amount of filling (and the cornbread is very good), but this may have just been personal preference. No one else complained!

Chicken Dinner-Flavored Popcorn

I wonder how chicken bouillon would work here...

Happy Hour: Gin Mare, a Gin Worth Drinking Straight

What what what what what. I was all set to track it down for Friday happy hour at home. Way to kill all my hopes and dreams.

Juicy and Tender Swedish Meatballs With Rich Gravy

To clarify, my comment wasn't a criticism of the indicated amount of salt. The only reason I noted how much I used was for others who use a finer salt and might be wondering how much to use. The recipe is really well-written as is! :)

Juicy and Tender Swedish Meatballs With Rich Gravy

Made the meatballs earlier today for dinner tonight. (Haven't yet done the gravy.) I used 2 1/4 teaspoons of fine sea salt (Kirkland brand) and thought they were really nicely seasoned.

Clay Pot Rice With Spicy Sausage and Mushrooms

This was sooooooo good.

I just happened to have everything on hand so thought is give it a whirl. (Well, except the wood ear mushrooms, unfortunately.) Certainly wasn't originally what I had planned for the Italian sausage. Funny, I kept getting a five spice/anise flavor while I was eating and could not figure out why. Finally hit me--the fennel in the sausage.

Used white basmati, as it was the only white rice I had on hand. (We typically eat short grain brown rice.) Browed nicely in the regular pan I used, but it definitely stuck to the bottom of the pan. Toyed with the idea of using regular 10-inch cast iron pan, but was worried about the lid not fitting as tightly as needed. May do this next time, or even just a nonstick pan.

I would start with half the sauce as suggested before dumping the whole thing over. I added half, then more to my own serving and it was a touch too salty. I personally thought t was better with just half the sauce.

Either way, low effort for a ton of flavor. Was able to prep earlier in the day, and then throw it on the stove and walk away while I helped kiddo with his homework.

Going to Hawaii? 10 Must-Eat Local Specialties

The first thing my dad wants we he heads home is crispy gau gee and ginger chicken.

Enter to Win a Le Creuset Dutch Oven, Breville Espresso Machine, and More!

So it's just the one mega-giveaway this year? Not the big one plus the everyday ones?

How to Make Brown Rice Congee With Beef, Shiitake, and Garlic Chips

This looks lovely, even without the beef. Bookmarked for the weekend!

You Asked, We Answered: Thanksgiving Edition, Part 2

So if your stuffing does not contain eggs, can you add them after the fact just for waffles? I'm not in charge of stuffing so can't do anything about the original recipe, but the idea of stuffing waffles is just too good.

19 Appetizers and Snacks to Kick off Your Thanksgiving Dinner

Lipton soup mix onion dip and ruffles and veggies and buttermilk dip. Tradition!

The OXO Good Grips Salad Dressing Shaker Makes Me Eat More Salad

Love love love love this thing. I received one off of my wedding registry a month ago, and it's amazing. Oxo is so good at making the little tasks in life that much easier.

I have the small one, and I haven't yet wished I had the larger one.

Use Your Waffle Iron to Make Extra-Crispy Churros Without a Deep Fryer

I just received this as a shower gift last month and I loooooove it. Such an improvement over the one I inherited from my parents house? An old roommate? Who knows.

It's a classic round one, and churns out great waffles for $30. Though I admit, I haven't tried any of these hacks, so not sure how well it would perform with them.

Win a Copy of 'Baked Occasions'

For layer cakes, I almost always use the chocolate cake out of Sky High.

Win a Copy of 'Ovenly'

Win a Copy of 'Plenty More'

Anything on the menu at FnB in Scottsdale.

Win a Copy of 'Eat: The Little Book of Fast Food'

Canned beans and greens.

Kelly's Roast Beef

So we'll be in W Mass this fall visiting the other half's hometown. We'll be driving in to Boston for a wedding, but turning around pretty quick to get back to the kids.

I asked some friends for recommendations for something relatively quick but good, and got two suggestions for Kelly's. This sounds pretty perfect for us--I can get a lobster roll (non-existent in Phoenix) and he can get his "usual" roast beef.

The only downfall is that I was warned that the Framingham location has gone decidedly downhill. This is also the location that will be convenient for us. Anyone with firsthand experience? Are we better off going somewhere else?

W Mass--->Boston and back

I've spent the last 25 years of my life (aka my entire life) in the Phoenix area. Fiance is from W Mass (Agawam/Springfield), and we'll be heading back east for the Big E and a friend's wedding in Boston.

When we plan vacations, I typically make up a food itinerary for the entire trip. While he appreciates a good meal, he's hardly as obsessed as I am, and just goes along with whatever I say. However, since he's so familiar with his area I'm kind of leaving that portion of the trip up to him. (To give you an idea, he's most pumped for White Hut and ice cream at Friendly's.)

I think my biggest question is what to eat while driving to/from/in Boston. I am hoping I can convince him to a nicer sit down brunch/lunch the day after the wedding before we drive back to Springfield. I'd LOVE to do Neptune Oyster House, but the guy doesn't eat fish. A friend also recommended Toro, which I know he'd go for, but I was kind of hoping to make it somewhere more "New England." We're staying in what the hotel calls "downtown Boston," but we will have a car.

We're also driving up to Amherst and Northampton at some point, and any specific recommendations about the Big E would be appreciated. Also, is it too early for apple picking? Every fall I read about these apple cider donuts on every single food blog, and I'm dying to have one. Oh, and aside from the detour in Boston, we'll have our two youngsters with us. :)


Baby shower--again

So there are a bunch of threads on this already, but nothing that's really inspiring me.

The shower is for me. It'll be between 20-30 people. No real theme--I'm kind of just choosing random foods I've been craving. (My last shower I did Hawaiian--kalua pork and cabbage, shoyu chicken, pancit, lumpia, tropical fruit salad, haupia cake, punch bowl of Blue Hawaiians.) My mother and MIL are throwing it, but my mom wants me to let her know what kind of food I want. So far my (random assortment) must haves are:

Smitten Kitchen's Quiche Lorraine
Stuffed Mushrooms
My MIL's eggplant parm
Shrimp Cocktail

I want to avoid anything too "cutesy"--cupcakes, mini quiches, finger sandwiches, etc. It's during lunch, so I'd prefer some substantial food, not just hors d'oeuvrs. My mother is a pretty seasoned cook, so links I could send her for recipes would be great!

Not sure if this is even making sense--please excuse my scattered preggo brain. Thanks!

Food Processor Doughs?

So dear boyfriend gifted me with a new 14 cup Cuisinart food pro for my birthday this week. My old model was a crappy Black and Decker that was seriously held together by duct tape, so needless to say, I'm a psyched.

What I am wondering about is why you would make yeasted doughs in the food pro? I typically make my doughs in my KitchenAid, which works well for me. Is there an advantage to the food pro? To me I can't imagine the dough would be worked as well in the food pro than a stand mixer, but I haven't tested this out yet. Is it just a personal preference thing? Are recipes interchangeable?

Serious Reads: The World According to Monsanto

You don't have to be an expert on global food systems to be familiar with Monsanto, a seed and chemical corporation whose stated goal is to "advance scientific knowledge and understanding, improve agriculture and the environment... and help farmers." It sure sounds nice, until you delve into the seemingly endless controversy surrounding the company. Two years ago, French journalist Marie-Monique Robin spent four years investigating Monsanto, conducting dozens of interviews, and creating a documentary and book detailing her findings. Recently The World According to Monsanto: Pollution, Corruption, and the Control of Our Food Supply was translated into English, and it is a compelling account of the company's nearly all-encompassing industry control. More