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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?

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.

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From Serious Eats: New York

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

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Recent Comments

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?

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.

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

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...

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.

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.

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?

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.

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From Serious Eats: New York

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

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