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From Serious Eats

Tiki Week: Crab Rangoon

I used to love those at Pick-up-Stix when I lived in CA, especially with the sauce they served. I wonder what was in it?? Not plum, not hoisin, any ideas?

mellycooks at 6:54PM on 04/21/11

From Serious Eats

Seriously Delicious Holiday Giveaway: Truffle Lovers Pasta

Truffle salt on Popcorn. Heavenly.

mellycooks at 4:19PM on 12/14/10

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

ribeye!

mellycooks at 3:44PM on 12/01/10

From Serious Eats

Mixed Review: Crate & Barrel vs. Trader Joe's Cornbread

Does anyone else remember the blue-cornbread mix with jalapenos from Trader Joe's? I loved it but they stopped carrying it a while back and I've never found anything similar.

mellycooks at 3:22PM on 11/08/10

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From Serious Eats: New York

mellycooks answered "A la carte" to Do you order sushi omakase or à la carte?

Poll posted by The Serious Eats Team, September 14, 2010 at 11:30 AM

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From Serious Eats

Tiki Week: Crab Rangoon

I used to love those at Pick-up-Stix when I lived in CA, especially with the sauce they served. I wonder what was in it?? Not plum, not hoisin, any ideas?

mellycooks at 6:54PM on 04/21/11

From Serious Eats

Seriously Delicious Holiday Giveaway: Truffle Lovers Pasta

Truffle salt on Popcorn. Heavenly.

mellycooks at 4:19PM on 12/14/10

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

ribeye!

mellycooks at 3:44PM on 12/01/10

From Serious Eats

Mixed Review: Crate & Barrel vs. Trader Joe's Cornbread

Does anyone else remember the blue-cornbread mix with jalapenos from Trader Joe's? I loved it but they stopped carrying it a while back and I've never found anything similar.

mellycooks at 3:22PM on 11/08/10

From Recipes

Sunday Brunch: Eggs in a Basket

Another "one-eyed-jack" fan here. It was one of my favorite breakfasts, almost always cooked by dad. My favorite part was sometimes the circle of cut-out bread that was toasted in tons of butter and generously salted. mmmm

mellycooks at 3:19PM on 11/08/10

From Recipes

The Silver Palate's Corn Bread-Sausage Stuffing With Apples

I have trouble every year with my stuffing for some reason. I've never gone the sausage route before, but I think this might push me over the edge...

mellycooks at 3:15PM on 11/08/10

From Serious Eats

The Food Lab: Make Crisp, Juicy Carnitas—Without a Bucket of Lard

Another vote for Al Pastor! I could get great pastor in LA, but not so much now that I'm in Portland, OR.

mellycooks at 7:37PM on 08/17/10

From Recipes

The Best Chili Ever

Great recipe! Since the chile toasting/soaking/puree business is a bit messy and time consuming, I usually do large batches, and then freeze the puree in ziplocks in the freezer. Then I've got it in small amounts for Chile or anything else I'm making that could use some smokey flavor.

mellycooks at 5:02PM on 02/01/10

From Serious Eats

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

Eggs Benedict!

mellycooks at 3:29PM on 12/11/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Ribeye, always.

mellycooks at 3:54PM on 12/08/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Ribeye!

mellycooks at 3:31PM on 12/01/09

From Serious Eats

The Food Lab: Turkey Stuffed Turkey

I think I'm going to go for this, but there's one problem. I have to have drumsticks for my dad. So I'm thinking I'll get a couple of turkey legs to cook along side the bird. Any tips on working out the timing? Maybe start the legs a little ahead of the stuffed breasts?

mellycooks at 5:37PM on 11/20/09

From Talk

help: tips for making turkey gravy

Bourbon. When I make the roux, i initially deglaze with some good bourbon, and finely minced herbs and then put it the stock. Yum.

mellycooks at 4:10PM on 11/20/09

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Maple-Walnut Cornbread

mellycooks at 8:26PM on 11/19/09

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From Serious Eats: New York

mellycooks answered "A la carte" to Do you order sushi omakase or à la carte?

Poll posted by The Serious Eats Team, September 14, 2010 at 11:30 AM

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