I am going on my first date this weekend. (I'd tell you how old I am but I am a little embarrassed about the fact that it has taken this long haha). Anyway, the guy is taking me to dinner. I do not know where or what kind of restaurant. However, I am looking for any input from me fellow SEs, men and women, about possible foods that may be a turn off. I love food, but don't want to look like a pig or end up with something in my teeth. Also, I don't know if he will pay or if we will go dutch so I am assuming avoid the most expensive thing. And drinks? (Yes I am of legal age) Should I? And dessert...? Ah! Any advice would help! Or if you have any good or bad first date at restaurant stories to help ease my nerves are greatly appreciated! :)
I am head-over-heals, completely infatuated, and obsessed with sweet potatoes. I crave them all day, everyday. Not only do I love the taste but something about the texture just makes me feel warm and toasty inside (I have a thing a food textures). But I think it's time I break out of my sweet potato shell. So I was wondering if anyone had any suggestions of any other healthy starches that you might think I would like or that are your personal favorite? Thank you! :)
I am about to leave to volunteer in Africa for a month. I am normally a very healthy eater and avid exerciser. However for the next month I am not sure what the hotel will offer food wise and I don't think I will be able to workout (or workout like I normally do). In addition I have a sensitive digestive system and cannot eat wheat or dairy. So I was planning on packing a few snacks to bring with me on my trip. So my question for you, my fellow serious eaters, do you ever bring your own snacks with you when you go on vacation? What do you bring? Or if you are on a diet or have certain allergies, how do you maintain it when on vacation? If you have any suggestions of snacks that I could bring would also be greatly appreciated! :)
Has anyone tried coconut butter?
I recently bought some (I am a coconut addict), but was wondering what others have used it for. What are your favorite ways to use it, or do you have any suggestions on how I should use it? Thanks for the input! :)
I recently turned 21...ok 2 months ago...and although I was excited to finally be able to legally drink and go to the bars, I was even more excited to be able to legally buy alcohol...not to drink but to cook and bake with (I've never been a huge drinker to begin with, although some drinks have found their way into my heart). So, now that I've had a couple months to drink my little heart away I am ready to start experimenting with cooking/baking with alcohol. So what I am asking you all, my fellow serious eaters, is what is your favorite way to use alcohol in food? Do you have a favorite recipe or a favorite meal at a restaurant? Breakfast, lunch, dinner, dessert? What is your favorite alcoholic food memory/story?
I wanted to branch out of my usual peanut butter (how I love thee...) and try something new. Has anyone tried macadamia nut butter? Or any other nut butter other than the usual peanut or almond varieties? What are your favorites? And how do you use your nonconventional nut butters?
I am traveling to Honduras on a volunteer trip and so I will be eating the local food. I tend to have a sensitive stomach when I travel, and I was curious as to if anyone has been to Honduras? What is the food like? Or does anyone have any tips for those with sensitive travel-induced stomachs when it comes to food?
Note on the biscuits: I used Pillsbury biscuits for this recipe. One roll of "Buttermilk" biscuits yields ten small (about 2 1/2-inch inches in diameter) doughnuts and ten tiny doughnut holes. You'll need a 1/2-inch round cutter to punch out...
Here's the idea: grab some produce, seasoning, and perhaps some protein, throw it on a sheet tray and roast until golden and tender, then mash it up into a rustic, warming soup. Roasting adds a depth of flavor to this Roasted Chicken and Butternut Squash Soup that simmering will never provide, and it also makes for a low-fuss dinner that tastes like it took a lot more effort than it did.
Like a savory bread pudding, spinach and gruyère strata offers a variety of tantalizing flavors and textures and can be prepared well in advance.
[Photograph: Diana Baur] Previously Escarole and Walnut Salad with Anchovy Dressing » All Seriously Italian recipes » Hold the phone, you may be thinking to yourself. Isn't lavender a French Provençal thing? Pazienza, I say—let me explain. Lavender, or lavanda...
I don't cook with dried lentils often, but every time I do, I vow to use them more. A legume just like beans, they're a cheap, healthy, low-fat source of protein and fiber--but unlike beans, you don't need to plan...
I've made peanut butter bread a number of different ways, but I didn't think about adding whole wheat flour to the recipe until recently. White whole wheat is the perfect ingredient, adding its own subtle nuttiness to the taste, and more texture as well. If you're trying to add more whole grains to your diet, this is a pretty unobtrusive way to get them in. Everyone will notice the peanut flavor and no one will notice the grains.
While the bounty of spring greens has been plentiful at local farmers' markets, the selection of fruit is still limited mostly to apples and rumors of a few stray strawberries (I'll believe it when I see it). But for those of you who want to bake a seasonally inspired dessert, there's plenty of rhubarb to be had. This recipe for Rhubarb Bread Pudding with Whiskey Sauce will satisfy your urges until the strawberries arrive.
In the ice cream sandwich world, the macaron glacé might be the queen of them all. Instead of the long chocolate, tiny hole-filled cookies smashing generic vanilla ice cream, these are made with delicate French macarons as bookends and really good gelato inside.
[Photo: Kathy YL Chan] Just a few weeks ago, Salvatore and Francesco at L'arte del Gelato added not only a new gelato flavor to their already incredible lineup, but also three affogato creations. They're $5.95 each (the same price...
I wasn't in the mood for sweet, sticky, chunky, nutty rolls. But when I thought about the flavor of walnuts, they seemed like they'd add an interesting flavor component to the loaf without overwhelming it. Rather than adding sugar, I wanted to go with a natural sweetness—that's where the Turkish apricots came in.
Chocolate peanut butter cups are undoubtedly one of the finer things in life. But I have my reservations about the construction: the chocolate gets your hands messy and there never seems to be enough peanut butter. So what would happen if you turned a peanut butter cup inside-out?
[Photo: Robin Bellinger] My husband recently accused me of eating steel-cut oats every morning, which I started doing about six months ago, because they are "trendy." My knee-jerk protest died in a splutter as I recalled that I adopted this...
Also known as oatcakes, bannocks are homely, cracker-like treats from Scotland and northern England that go nicely with clotted cream and strawberry jam.