Serious Eats: Natalie's Profile

The closest I can come to having a real Italian gelato is buying a tub (or two) from Gelato Fresco (http://www.gelatofresco.com/index.htm). I've been told it's as authentic as the ones from Italy.

Natalie at 7:25AM on 08/03/10

From Serious Eats

Cook the Book: 'Put 'em Up!'

I made pickles, chutney, jam and jelly from my neighbour's crab apple tree. I've been trying to add them to many recipes calling for apples (with plenty of sugar).

Natalie at 10:18AM on 07/30/10

From Serious Eats

Cook the Book: 'Farm to Fork'

Ripe peaches from my in-laws' backyard tree. After that, I never bought peaches from the store again.

Natalie at 11:22AM on 07/22/10

From Serious Eats

Cook the Book: 'Pig: King of the Southern Table'

char siu.

Natalie at 11:42PM on 05/18/10

From Serious Eats

Cook the Book: 'Seasonal Fruit Desserts'

I make pear preserves from our pear trees and give them as xmas gifts - nothing brings more holiday cheers than a slice of pain d'epices and homemade pear butter.

Natalie at 11:39PM on 05/18/10

From Serious Eats

Cook the Book: 'The Best Soups in the World'

We were vacationing in Cairo, Egypt few years back and had the most amazing mulukhiyah soup. Garlic, lemon, chicken - it was delish!

Natalie at 4:03PM on 01/29/10

From Serious Eats

Cook the Book: Pumpkin Baking

pumpkin muffins

Natalie at 11:55AM on 10/13/09

From Serious Eats

Cook the Book: 'Beyond the Great Wall'

Our first trip to Tokyo was anything but planned. We decided to spend each day in different part of the city and just wander around with no destination in mind. It was the best way to experience Tokyo. We were always fond of the small noodles shops, crafts markets and local produce markets we came across. We never got lost even once during the 3 weeks we were there (and we still didn't get to see all of Tokyo!).

Natalie at 7:38PM on 03/16/09

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

I'm addicted to Reinhart's Multigrain struan from his latest whole grain book.

Natalie at 11:01AM on 03/03/09

From Serious Eats

Cook the Book: The Essence of Chocolate

chocolate 'sushi' plate in a high-scale restaurant in Tokyo. I never thought chocolate can be made into so many different shapes and the flavor was smooth and rich.

Natalie at 4:55PM on 02/09/09

From Serious Eats

Cook the Book: 'Osteria'

congee with various leftover meats - frozen turkey from Christmas, ground beef, roasted chicken - and winter veggies (like kale, celery, napa cabbage, etc.) Great (and filling) any time of the day (I like it for breakfast).

Natalie at 9:35PM on 02/02/09

From Serious Eats

Cook the Book: 'Baking Unplugged'

I was trying to make scones using home-made baking powder. This was my first time trying to substitute commercial baking powder with home-made. The formula for the home-made baking powder used both baking soda and cream of tartar but I got the ratios mixed up. The scones turned out tasting like soap and no amount of butter and jam could hide the taste. I now have the right ratio posted on my fridge so I'll never make that mistake again!

Natalie at 2:08PM on 01/26/09

From Serious Eats