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Win a Copy of 'A Boat, a Whale, & a Walrus'

Win a Copy of 'Jamie Oliver's Comfort Food'

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

Giveaway: Win a Super-Fast Thermapen Thermometer

Pork chops - red(the thermapen that is, not the meat)!

Win a Copy of 'Vibrant Food'

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

Cook the Book: 'My Paris Kitchen' by David Lebovitz

A fresh baguette with ham and butter.

20-Minute Thai Red Curry Noodle Soup with Chicken

Agreed with @matth - the simmer/shred method ended up in dry meat which wasn't very appealing. I'd suggest starting with a 1 tbsp of fish sauce and kicking it up from there based on individual tastes.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Seriously Delicious Holiday Giveaway: The Baking Steel

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Pork chops! I can never get quite the timing right and mine always turn out overcooked and dry.

Book Giveaway: 'Pizza: Seasonal Recipes From Rome's Legendary Pizzarium,' by Gabriele Bonci

Pumpkin, walnuts and rosemary.

Dinner Tonight: Dry-Fried Chicken

So I made these last night in a frying pan with skinless/boneless thighs. Reduced the oil to the bare minimum in a non-stick frying pan but kept everything else pretty much the same(I opted to omit the sesame oil at the end to reduce it overpowering the bean paste). It turned out to be a winner with the exterior developing a caramelized texture due to the initial heat balanced by a not-too-dry interior.

One deviation that seemed to make a slight difference(I think) was to cook the chilies and peppercorns on high heat to ensure that the chilies take on a smoky/burnt exterior and the peppercorns get crunchy which slightly softened the heat factor but learnt a stunning numbness to the dish in-between-bites. Amazing.

Baked Chocolate Mousse Cake

Any recommended substitutions for the sugar?

Ancho-Chipotle Salsa with Chocolate and Fried Almonds

Thoughts on the thickness issue pointed out by Mary G?

AHT Giveaway: Case of Pat LaFrieda Burgers

Friends, drinks and a toppings bar!

Holiday Giveaway: The Amazing Thermapen Thermometer

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Pizza. Any topping(s).

Seriously Delicious Holiday Giveaway: The Baking Steel

Red onions, green capsicum and crumbled paneer topped with an egg.

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Pan-fried dumplings with a mix of sriracha, honey and soy sauce!

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Pan-fried pot stickers glazed with a mix of sriracha, soy sauce, honey and sesame oil!

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Pan-fried pot stickers glazed with a mix of sriracha, soy sauce, honey and sesame oil!

Where to Find the Best Mexican Food in Portland, OR

One of the most common complaints I hear from people is that there isn't any decent Mexican (or even Mexican-American) food to be found in Portland. Well, I'm here to tell you that that's simply not true. There's plenty of good Mexican cooking in Portland, but sometimes you have to look a little farther afield. Here's where to find the best of the best. More

Gluten-Free Tuesday: Maple Blondies

I used "Grade B" maple syrup in the blondies. This dark grade of maple syrup has a more robust flavor than the more common Grade A. If you can't find Grade B in your area, don't fret. Grade A works well, lending the bars a more delicate maple flavor. Just don't use imitation maple syrup. For these bars, you want the real thing. More

9 In-Your-Face Deviled Egg Variations

We've already found the best deviled egg recipe around. Today we're going with variations on that theme. All of these flavored deviled eggs have the same bright, fresh, acidic bite of the original, but we've amped them up with other ingredients ranging from subtle to in-your-face. Ready? Let's go. More

25 Cocktails Everyone Should Know

We who like to mix drinks at home do it for many reasons: First, it's cheaper than drinking out. Second, it's fun to mix your own drinks at home. Third, it's even more fun to mix drinks for other people at home. Any self-respecting home bartender should have a mental Rolodex Excel spreadsheet of favorite classic cocktail recipes. Today, I present the 25 essential drinks that I think everyone should be able to make. More

The 8 Best Pizzas in the Pacific Northwest

While the major hubs in the Pacific Northwest don't have a pizza tradition, there are plenty of passionate pizza people that have opened up shop in Seattle and Portland. The pizza landscape has changed dramatically in the last seven years, so much so that Portland and Seattle seem to be leading the charge in the pizza renaissance. And despite not having regional styles steeped in history, pizzerias in the Pacific Northwest are putting their own stamp on Neopartisinal pies through local sourcing, creative toppings, and new approaches, all of which perpetuate the evolution of pizza. More

Portland: 12 Breakfasts We Love from Food Carts

While there are over 700 food carts in Portland, Oregon (700!), the overwhelming majority are only open for lunch and dinner. But hey, we love breakfast and there are plenty of food carts opening at 9 a.m. and earlier. Here are a dozen ways to get your breakfast fix (and stay full until lunchtime) at a dozen different food carts, with breakfast burritos, waffle and sausage sandwiches, and more. More

Portland Street Food: 10 Carts We Really Love

You could eat incredibly well in Portland without ever stepping into a restaurant. The food cart scene in this city continues to evolve and multiply, and it's an awesome way to eat (as long as the weather isn't too gloomy). Out of 475+ carts across town, it's hard to select just ten favorites, but these were the ones we loved most. More