If you could only make one sweet treat (cookies, bars, candy, etc.) for Christmas, which one would you choose and why? Just curious :)
I just bought six boxes of Tabatchnick frozen soup but only two fit in the freezer (curse this college life of mine). Is it okay to leave the other four boxes in the refrigerator?
I have a feeling that this topic was mentioned before, but this is for a biology research paper and I'd like to hear what everyone thinks of the subject matter. Please share your reasons and feel free to elaborate as much as you want (there's plenty of soapboxes to go around). Thank you! =)
So I was at Albertsons in the cereal/granola bar section for a good ten minutes or so (literally) trying to decide which Nature Valley flavor I wanted. I never realized how many choices there were! I was torn between Pecan Crunch and Roasted Almond, but I'm also an Oats n' Honey fanatic; Peanut Butter is equally delicious, and I had never tried Cinnamon before (though I'd probably love it because cinnamon is my favorite spice). Anyway, all this to ask: What's YOUR favorite flavor?
After what seemed like an eternity, I finally ended up getting the variety pack (Oats n' Honey, Cinnamon, Peanut Butter). I like to play it on the safe side... for now :@)
My dad and I are driving up to Santa Barbara for a day since we haven't been there since I was little. That being said, we don't remember any good restaurants (except for one which my dad describes as being expensive downstairs and more affordable upstairs). So, I was hoping someone could give us some pointers on where to eat :) Preferably healthier options because I'm a bit of a health nut and I'm trying to get my dad to eat healthier since his idea of a balanced diet is a burger (meat, veggies, bread), a milkshake (dairy), and lemonade (fruit). Thank you!
P.s. If anyone has any recommendations on non-food-related points of interest, please share :D
Okay so it's my mom's birthday soon and I know that she really wants glass cups (with handles) because "it's pretty when you can see the tea" (or any other beverage for that matter). I've been browsing online at places like Crate&Barrel, Pier 1 Imports, Macy's, and Amazon.com but I can't decide which ones to get... Does anyone have any recommendations for brand and style? Also, I'm a bit skeptical about ordering it online; is it safe to have glassware shipped? Any help is appreciated, thank you! :)
P.S. If anyone's ever been to Garden Cafe, their glass cups are what she wants but I can't seem to find the style anywhere... it's slender and slightly curved and has about an 8oz. capacity.
It's hard to imagine this recipe could be anything but delicious upon reading the ingredient list. Ginger, garlic, honey, soy sauce, scallions—each one is delicious on its own, and they blend together beautifully in this recipe from Home Cooked Comforts via Leite's Culinaria. The addition of star anise, with its subtle licorice influence, gives the dish that special something to set it apart.
Yesterday I told you I'd answer every single question you asked me. I thought to myself, "hey, here's an easy way to do a fun column this week without time to get into the kitchen. This'll be a snap! Dear Serious Eaters, I severely underestimated you and your ability to ask fun, challenging, downright thoughtful questions. It's been a hard day's night, but I finally got through 'em all.
Bread snob that I am, there are times when all I need is something simple. Something that can be made quickly. But even when I'm in a hurry, I'd prefer that the resulting bread isn't completely bland. Sometimes that means I'm a little more generous with flavor enhancers. Like butter! Just a little extra. Y'all.
As anyone who has followed a Jamie Oliver recipe before knows, directions are free-form and amounts are purposely vague. Olive oil is dished out in "glugs." Red wine is added in "tiny swigs." What is written below is exactly what I used for two portions, but you could easily add additional vinegar if you need more tang or another chile if you need more heat.
Crumbly, thick, and full of little peanut bits, these cookies are deeply satisfying.
Nutter Butters are habit forming. In spite of a double dose of peanuts from the crisp cookies and creamy filling, their gentle peanut flavor remains elusive. They stimulate your peanutty pleasure center without ever fully satisfying, leaving behind an eternal hunger for just one more. Each bite reveals subtle hints of vanilla, nuances of toast and a haunting trace of salt. The withdrawal symptoms are brutal.
Normally, when I get my hands on a nice fillet of salmon I tend to treat it like a steak, keeping it whole and cooking it over moderately high heat. So I was completely off balance when I began to cook this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey. The fillet is cut into pieces, covered in a spicy rub, and then cooked gently in a mustard-loaded sauce. I mean, there's ground mustard and mustard seeds in this one! But I didn't worry too much; Jaffrey has never failed me before.
These garlic dills will forever change the way you approach pickles. If you've never canned before, you can make it easier on yourself and make them as refrigerator pickles. However, for those of us who love stashing away a little bit of summer for later in the year, canning instructions are also included.
It happens to everyone. You buy a bunch of bananas, and inevitably a few of them get a little too brown. Banana bread is the easy answer. Bake those bananas into a yeast bread, roll it up with some sugar to sweeten it and some cinnamon to give it a little kick, and you've got a completely different kind of banana bread. Perfect for breakfast or brunch. Or a snack.
Note: Use only the ripest tomatoes. Don't use a bread that's too flavorful (no sourdough, for example) or rough. You want it to soften and blend into the soup completely. You can serve the soup as is with a drizzle...
[Photograph: Carrie Vasios] Check out other recipes from A Pre-Ski Breakfast » Adapted from Baking: From My Home to Yours by Dorie Greenspan....
Roasting tomatoes to concentrate their flavor is something I often do to improve tomatoes that aren't the best quality. But doing so with perfect tomatoes has an even more dramatic effect. Tucked into a sea of lentils coated in Dijon, goat cheese, olive oil, and herbs, they taste like everything you wish a sun-dried tomato would be with none of the bitterness. Sweet, salty, and tangy all at the same time.
Soupe au Pistou is a traditional Provencal soup, but you'll find different versions across the region. Feel free to substitute vegetables (yellow squash for zucchini, etc) based on what's in season....
I'm not going to call these French bread or baguettes, because they are neither. What they are, though, is good. My secret weapon, semolina flour, adds a richness to the bread that I love. These are softer loaves. Still substantial, but also a bit airy. They're perfect for sandwiches—soft enough to bite into without breaking teeth or gouging the roof of your mouth with sharp crusty shards, but hearty enough to stand up to whatever fillings you choose.
Brown sugar cakelets, also known as strawberry shortcake's brunchified cousins, provide an excellent opportunity for you to squeeze more dessert into your day and more strawberries into your summer. I split each cakelet and filled it with a schmear of improvised brown sugar cream cheese frosting and a spoonful of strawberries for a brunch dessert that doesn't feel too terribly over-the-top to indulge in midday.
These seemingly simple cookies actually have an intense, delicious vanilla flavor.
Possibly the most festive recipe in the The Gourmet Cookie Book: these Glittering Lemon Sandwich Cookies. Dusted in sparkling sanding sugar, the little lemony cookies are filled and sandwiched together. They really do look like they should be hanging from the branches of a Douglas fir.
These Goat Cheese Brownies are an ideal introduction to the world of goat-centric desserts, all moist and chocolatey upfront but made with enough chèvre and goat butter to give them a bigger goat flavor. Adding goat cheese in place of some of the butter makes for brownies with an intriguingly light texture—not chewy and dense or crumbly and cake-like—these have a lovely, almost melting softness about them.
About the brittle: Don't leave the brittle unattended! You must stir the brittle frequently; otherwise the peanuts will scorch and stick to the bottom of the pan. Brittle can be made up to 2 weeks in advance and kept in...
This recipe calls for mint extract, but you can use any extract or oil you like - just add to taste.
The thing is, food blog photography is completely different from professional food photography. Most of the time, we're working in low-light situations where we neither have the time nor the ability to set up lighting rigs or even an off-camera flash, for that matter. Over the years, we've figured out the best ways to get presentable photos out of just about every situation food blogging will put you in. We've compiled the most important tips here.
What I like about this recipe (aside from its simplicity and delightful flavor and texture) is that it uses egg yolks, which I hate throwing away after making a meringue or something. It can be layered in individual serving cups,...
Flaky, buttery chocolate croissants take the form of muffins, and are flavored like cinnamon buns, replete with crunchy toasted walnuts, cinnamon sugar, and, of course, the requisite frosting, made rich and tangy with a dollop of crème fraîche.