Your bestest Quinoa recipe

I made "fried rice" last night using half brown rice and half quinoa. No recipe, just used leftover pork roast and misc veggies. I was really good but I wonder if using quinoa alone would end up too mushy, the brown rice seemed to add some structure.

Bake the Book: The Epicurious Cookbook

Cream filled cupcakes!

KAF Baking Center in VT - worth a visit?

Too bad the classes are sold out, I've done several and thought they were great. I don't know about a bakery tour but I think the store itself is worth a stop. Nothing you can't get online but it is a fun store.

Dinner Clubs

I have a 'cooking club' that I belong to. A group of 6 of us (girls only, no spouses) meet once a month. We rotate houses, the host picks the theme and makes the entree, the rest of us bring drinks, sides, app, dessert. Some of us like to cook more than others but we try to be creative. We don't cook together, dishes are brought all made. After 8 years with only a handful of missed months we struggle to come up with new themes but the food is nearly always great. It's a bit more of a social or 'eating' club than a cooking club (the goal of everyone bringing copies of recipes to share only lasted about 2 months) but I see these best friends regularly and that is wonderful...good food, good drink and great laughs each and every time.

The Foodie Rabbit Hole

My husband used to complain that there was nothing in the house to eat, only ingredients. He has since come to appreciate "scratch cooking", though sometimes he does still wish there was a bag of doritos around more often.

Baby Oatmeal

Is it simply finely ground oats? I've been processing rolled oats into a powder and adding them to morning smoothies. It adds some fiber, thickens the smoothie and makes it more filling.

Impressive but easy

Homemade applesauce - if those who are so impressed only knew how absurdly simple it is. And marshmallows.

Need a present idea!

I'm a PT and try to eat a reasonably healthy diet but I find I always say (to myself, not out loud because I appreciate any gift of appreciation...and because I don't want to seem like a pig) "what, no cookies or candies?!" when we get a fruit basket or arrangement. I guess just because I work in healthcare doesn't mean I want my treats to be healthy. I do love the idea of bagels and I made caramel corn for the staff at my mom's assisted living, it was one of the bigger hits (I've made them a variety of goodies).

I can't believe I ate the WHOLE THING... :-(

Unfortunately this time of year it's Peeps :-/

Knead the Book: Kneadlessly Simple

The Vegetable Index: How Much Do They Cost?

I want to know where justin h lives!!

Which is the Best Local Eggnog in Boston?

My milkman gets his milk from Hornstra's Dairy Farm in Hingham and I am loving their eggnog. Peaceful Meadows has some very yummy eggnog ice cream. I love eggnog but might have to investigate this boiled custard, I've never heard of it but it seems as if it could not possibly be bad!

What's for Christmas breakfast?

I have made cinnamon buns and ham & cheese quiche for my husband and his sisters for years. It's become the tradition and they don't like the idea of change. I did do donuts last year instead of the cinnamon buns but I think it'll be back to the buns this year. Maybe I'll make some bagels for myself.

What's your favorite type of bread?

My favorite of the moment are the baguettes of Peter Reinhart's Pain a l'Ancienne that came out of the oven this afternoon. Like others, my favorite is usually what I have just baked.


I cannot help with rennet and citirc acid as I am not from NY but I'd love to know how you do making burrata. I attempted in in the spring and my results were less than wonderful. Tasted ok but unable to get the nice creamy texture inside a nicely formed outside. Boy was it ugly. I've been happy with my regular mozz but burrata is my favorite new cheese and I'd love to be able to make it successfully.

Cook the Book: 'Home Made'

Bread dough left out overnight - still ok?

Thanks everyone! I thought I might have an issue with rising/texture but just wanted to make sure I wouldn't make anyone sick. I made two loaves as usual...maybe a little bit longer rise than the 40' in the recipe and they came out fine! Maybe a little chewier and a little stronger taste which is a good thing, they tasted like the loafs made when the dough is a week old.

What's Your Favorite Ice Cream Flavor?

I had a key lime cheesecake ice cream on the cape this new favorite. So good I had it two days in a row. Definitely going to try to reproduce it at home.

Master Chef: theater of the culinary absurd, or a good watch?

I admit I do watch many of the cooking reality shows simply for entertainment..I don't expect anything more than fairly mindless entertainment and occasionally someone to root for or a new idea to try. I do have to say that my dislike for Joe Bastianich is so strong that I find myself saying out loud "I hate him!!" even if no one else is in the room. Maybe it's just the role he is playing but I may not be able to watch because I find him so unlikable.

Lobster Roll Rumble: 18 Lobster Rolls in America

The Raw Bar on Cape Cod is probably my favorite but it's not hard to find a good lobster roll in New England. Fresh lobster and a little mayo on a toasted bun (maybe a little iceburg lettuce) is all you need...easy to find at any number of restaurants or "shacks". I had a great warm one with butter at Bob's Clam Shack in Kittery a few weeks ago and there is a mexican place on the waterfront in Plymouth MA that does a fantastic lobster roll.
I know what I'm having at some point this weekend!

Cookbook Store in Portland Maine - Anyone been there?

Oooh...Duckfat. Went there for the first time a few weeks ago, great fries and fantastic milkshake! Wish I had known about the bookstore. Next time.

KitcenAid mixer upgrade worth it?

Thanks to all...I think you have helped to talk me off the ledge. I got my Artisan refurbished from Kitchen Aid about 10 years ago and it has served me just fine. I will take a look at replacing the gear as it does not seem to have the power it once did but I think I will hold off upgrading until it really dies. Maybe I'll ask for a Thermapen for my anniversary instead. I'm pretty sure I'm not the only one on here who enjoys getting appliances as gifts.

Food you like that everyone else seems to find disgusting

I want to make cinnamon rolls...

Sorry, took a chance that it might work but you do need a website membership to be able to see the recipe. I have also made the Pioneer Woman's rolls and formed them the night before and just baked in the morning.

I want to make cinnamon rolls...

Cooks Illustrated has a quick cinnamon bun recipe that has always been a big hit with my family (I'm not crazy about cinnamon buns in general but I do think these are pretty good and they do not involve a ton of time). I'll see if I can do a link.

Backyard wood burning oven

I am looking for recommendations for wood burning ovens. I met with a mason who uses Chicago Brick Ovens but the price tag on a beautiful built in oven is just too high. They do have a mobile unit and that is the direction I am leaning but I'd love any advice on other options. I see lots of posts about people who build their own but that is beyond our scope.

Dinner in Boston's Back Bay

We will be spending Thursday night in Boston's Back Bay and I am looking for recommendations for dinner. We are open to any options and price is not necessarily a huge concern. Thanks for any recommendations!

Baking Steel

I got a baking steel for Christmas and took it for a trial run today. I use Kenji"s NY style crust and have always used parchment paper to get it onto my stone because of unsuccessful attempts without. I tried without the parchment today and ended up with a crust with way too much flour on the bottom that I still had to put on parchment because it would not slide off the peel. Does using the parchment make a big difference in the bottom of the crust, should I continue efforts to go without? I am also looking for advice on how to stretch/form my crust evenly (and maybe someday even in a circle?). Thanks for any advice!

Great steak in Boston

I'm looking for place to get a great steak in Boston after my husband and I see a show next weekend. We are willing to splurge so something like Ruth's Chris or Morton's isn't out of the picture but I am wondering is there is a great place known by locals rather than one of the well known chain steakhouses. Thanks!

Ice Cream Maker

It's probably a strange time of year to be asking about ice cream makers since we are looking at a big ole snow storm here in New England tonight...but anytime is a good time for ice cream as far as I am concerned. I currently have one that uses the canister that has to be frozen first. It works great but I would sometimes like to make more than one batch in a day and can always use the extra freezer space it takes up. Does anyone have any opinions about the self freezing kind? Do they work well? Cooks Illustrated recommended the Whynter Sno maker, it's on amazon for ~$260. A pretty big investment for an ice cream maker but I'm wondering if it would be worth it. Thanks for any advice.

Bread dough left out overnight - still ok?

I mixed up some dough from Artisan Bread in Five Minutes a Day. It's supposed to stay at room temp for a couple hours then into fridge for a long cold ferment. Unfortunately I went to bed last night and forgot all about it. It stayed on the counter for a good nine hours at a temp of around 72. it looks ok, except has fallen a fair amount. Is it ok/safe to use...the book says a rise of up to 5 hours is ok but it's been almost double that. I plan to give it a try but just wondering if there is anything I should worry about.

Has anyone made Burrata at home?

My husband and I recently discovered burrata and have fallen in love with it. I decided I would try my hand at making at home. Afterall, I have made mozzarella at home with fairly good success and how hard could it be. Turns out harder than I thought. I do sometimes have trouble getting my mozz stretched out enough but not too much and it often comes out firmer than I would like, this made it tough to get the cheese formed and filled before it became tough to seal. Not to mention one of them sprung a leak. And the filling was not nearly as creamy and smooth as I thought it should be. I realize it is probably the kind of thing that improves with practice but I do not want to have to admit defeat and agree with my husband that "you know you can buy that in the store"
Does anyone have any helpful hints? I actually haven't even tried it yet, saving it for a cookout tomorrow. Who knows, maybe I'll be pleasantly surprised but I am not sure it's worth the cost and effort for something not as good as I can buy at the local market (who must have known we just discovered it because I think they just started carrying it).

KitcenAid mixer upgrade worth it?

I was just on Amazon looking at KitchenAid mixers to give as a wedding gift...big mistake because they have what seems to be a great deal on the 600 series that I think I would like to upgrade to. I currently use the Artisan model and I am happy with it but it does seem to struggle at higher speeds and does not seem as speedy at those speeds as it should.
Is the 600 series worth buying a new one when mine isn't actually broken (though the pin holding the top on is constantly working it's way out...not a problem as long as I bang it back in on time, but annoying)? I make bread fairly often but tend to knead by hand when I do, but I might make it more if the mixer made a big difference.
We'll be getting the Artisan model as the wedding gift but the 600 could make a wonderful anniversary gift for me!

How to prepare razor clams

I bought some razor clams on a whim when I was at the fish market this morning and now I am not sure what to do with them. I am not familiar with them and it now seems they may be more of a challenge than I expected. I didn't realize they need to be cleaned and are not eaten whole as with steamers, littlenecks etc. Does anyone have any advice on how to prepare them? I did a quick search online and it appears they are often fried, but I'd rather not fry them if there are other options. Maybe chowder or steamed in some garlic and white wine and butter?
I live in New England and cook clams a fair amount but have never seen or eaten razor clams. Any insight would be greatly appreciated. Thanks!

pre-baked pizza crust

Does anyone else pre (partially) bake their pizza crusts to be frozen and finish baking with toppings later? I have been using the crust recipe from The Bread Bible for years and I love easy to make, very wet dough. It works great when I cook it for about 5 min and then freeze it to use later (5 more min with toppings added right from the freezer). I have been reading more about the pizza crust recipe on this site and want to expand my horizons but love the convenience of taking a crust out of the freezer and having dinner ready 10 min later. Will this method work for most crusts? It may not be the best method but until I started making my own crusts with an overnight ferment I had no idea how tasty a crust could be...I realized that a good pizza is more about a great crust with less toppings.

cooking my first filet mignon

Any advice on cooking a perfect filet? I have done a roast tenderloin with success but never just a steak and I really don't want to ruin our valentine dinner. I am planning to sear in cast iron and finish in the oven but am not really sure of the cooking times. Any other foolproof recommendations? I know it must seem like a pretty simple thing to cook but I have a fear of expensive cuts of beef. The steaks are just about 1.5" thick.

Stainless steel smooth top range

This post is a bit of an extension of the recent one about stainless steel cleaning. We just ordered my Christmas gift (I assume I am not the only one here who loves getting a new appliance of any size as a gift!) and my stainless, smooth top, double oven range will be here on Wed. I chose stainless because I do like the look of it as well as for resale and I chose the smooth top because that seems to be the direction everything is going and I am so tired of my warped coils. In a perfect world I would have a gas cook top with an electric oven, but I think as long as I can keep it all clean and as scratch free as possible I will love it. Does anyone have any advice on how to keep the stove top clean and scratch free as well as any further advice about cleaning stainless steel?

Christmas candy ideas

It's time for me to start thinking about Christmas gift cooking. I always make candy to give away, I've been doing fudge, caramels, and toffee for years. I'm looking to add one or two more candies to the list. Does anyone have any favorites they can recommend, along with a recipe if possible? I'm thinking something minty might be good, maybe a soft/chewy mint? Any suggestions welcome!

Should I get a Pressure Cooker?

I have been thinking about getting a pressure cooker. I have never used one and I don't really know much about them, but it seems to be a big time saver. I did a little research on Amazon and see that Fagor has a multi purpose unit (pressure cooker, rice cooker and slow cooker). Does anyone have any recommendations/thoughts on using pressure cookers as well as any specific recommendations for brands/models? Thanks!

Help with homemade ravioli!

So I got a ravioli mold and made my first attempt today. I rolled my pasta out using my hank crank pasta machine as usual and filled them with a basic cheese filling. After some practice at getting the pasta sheet the right width I moved right along. I put them on a well floured sheet pan and left them to dry a bit. Unfortunately many of them stuck, the filling really made the pasta sticky and they tore when I tried to move them. They are in the freezer now, to be used at a future date. My fingers are crossed that they don't all fall apart when I cook them. Does anyone have any suggestions for making ravioli that don't get so soggy and sticky? Just dust them with a ton of flour? Don't roll the pasta quite as thin? Thanks for any help!

Ravioli attachment?

I am wondering if I should get the ravioli attachment for my Imperia hand crank pasta machine. I occasionally make ravioli but do it all by hand (cut with cookie cutter, fill, seal, seal and seal again...) it's fairly time consuming and more importantly I have a hard time getting them to seal properly. Does the attachment work well? How about the molds? Should I keep trying the way I have been? I apologize if this is a redundant post, I feel like I recently read something about making homemade ravioli but I can't find it.

Lots and lots of sage!

I have a beautiful purple sage plant that has grown a ton this year. I'm looking for some new ideas for using/saving it. Has anyone ever made sage pesto? The plant will last through Thanksgiving so I will use a lot of it for turkey/stuffing etc, but I'm looking for some new ideas for my tons of sage.

Looking for a great steak in Boston.

I'm looking for a place to go for a fantastic steak in Boston. My husband wants to go to Ruth's Chris, and while we did have a great steak there I'd like to find a place that isn't a chain...maybe a place that "local knowledge" can point us too. His other choice is Capital Grille...again I would like something a bit different, unless those places are our best bet for great steak.

The Melting Pot

Does anyone have opinions about The Melting Pot restaurant? I have become intrigued after talking about it with a client at work. I have never been to a fondue restaurant and the menu looks pretty interesting but I want to know if it's really any good. I see from their menu the food can be cooked using either broth or oil, the broth appeals to my health conscious side but I wonder if it could be as tasty as cooked in oil?

Mocha Cake?

I had a friend ask if I was familiar with one of his favorite bakery treats. He called it a mocha cake but it seems to be a slice of a jelly roll with raspberry filling and some kind of mocha frosting on top with a dollop of lemon (?curd) on top. I would like to try my hand at making it for him and I'm wondering if anyone is familiar with it. I can just do a jelly roll with mocha frosting but I am not sure if there is more to it than that. If all else fails I guess I could take a trip to the bakery he gets it from and try it for myself :) Is anyone out there a fan of this dessert?

to braise or roast?

This morning I picked up an almost 8# pork shoulder from the farm whose CSA I belong to...this is my first time using such a fresh, locally grown piece of pork and I want to do it justice. I don't have a lot of experience cooking this sort of roast and I'm wondering how I should cook it. I have found several recipes for roasting but I feel like I've heard a lot about braising such a roast. I know I have seen posts about this in Talk before but I can't seem to get a search to find what I want. Any suggestions?

Shopping for a new electric range.

I asked this question about two years ago, but since we never bought a new range I thought I would ask again for any new insight. I am looking to buy a new range (unfortunately has to be an electric range, no gas or cook top/wall oven option) and am wondering about a smooth top vs the old coil top. I like the ease of cleaning and streamlined look of the flat top and I am very tired of the warped coils on my current stove, but I am afraid I will destroy a smooth top surface. My understanding is that cast iron should not be used and they scratch easily. I am not gentle when I cook, lots of sliding around of my pans. Any recommendations about the glass/ceramic top vs coil in general...or any specific brand recommendations? I'd like to keep the price less than $1500 if possible and really want something that bakes well. I think I will go with a conventional/convection combination.
Also any thoughts on stainless...seems to be all they use on the home shows and what everyone wants, but I am not sold.
Thanks for any help/advice!

lime cream filling?

I am hoping to re-create a key lime cream filled beignet that we had in Key West a few weeks ago. I have found several beignet recipes online and those should not be a problem, but it seems that are not typically filled with cream (I guess I should just call it a cream filled donut) but I can't find a recipe for a lime or lemon flavored pastry cream. I found some recipes for a cream cheese mixture or using evap milk like a key lime pie but I'd really like to do just a lime flavored pastry cream. Can I just add some lime juice and zest to a pastry cream recipe? Do I add it to the milk/cream in the beginning, or after it is all made? It seems like a pretty stupid question but I have a weird feeling that the citrus might affect the cream? I could make a lime curd I guess?

Steak Left in Car

Saw on another message board that a person was unsure if they should throw out VERY EXPENSIVE steaks left in a hot car for over 4 hours. Do you think it would be safe to cook and eat tose steaks?... More

Salted Caramel-Chocolate Pudding Cake

Pudding cake is just what the title advertises: pudding and cake. The wondrous part is that both components materialize in the same pan. Batter is spread in a pan, then sprinkled with a sugar and cocoa powder mixture and liquid. This top layer filters down, essentially swapping places with the batter. The result is a layer of cake floating on top of pudding. More

Vegas Strip Steak

Anyone else see this today? (Note : the picture included in the first link isn't of the new cut; I am assuming that the pictures on the "official steak website" are accurate) I'd be lying if I said... More

Sea Salt Caramel Swirl Marshmallows

Mastering the art of marshmallow making gives candy makers the opportunity to play with all sorts of exciting flavors because, after all, the marshmallow really is just a squishy blank canvas. We have to tip our hats to Shauna Sever, author of Marshmallow Madness for having the foresight and vision to bring together two of our favorite confections in these Sea Salt Caramel Swirl Marshmallows. And if you're wondering, they're just as great as they sound. Tender, bouncy vanilla marshmallows run through with ribbons of sweet and salty caramel. More