I know I don't comment a lot but I need the opinions of some serious eaters and for that, I know no better place then here! I am in the process of wedding planning and naturally one of the most important parts to me is the food. I know we've all been to weddings with less than stellar (and maybe even edible) food, so my question is what would you as a guest and gourmande want and enjoy at a wedding???
Formal evening wedding in July. ~10 course tasting menu. No vegetarians we're aware of but some course should be veggie just in case. Only non-favorite foods are offal and raw onions.
Thanks for your feedback!
I just got a big bunch of grape vine leaves from my CSA but I don't know what to do with them. Does anyone have any recipes, other than stuffing them, that they would being willing to share? Thanks!
So I'm really excited about hosting my first derby party in my new house this year but I'm not quite sure what to serve. I'm expecting between 10-15 guests. I would like to do an app/ hors d'oeuvres buffet but the party will be during dinner time so I need rather substantial items. I was thinking of doing a mac and cheese casserole and then maybe 6-8 different bite sized foods. I have the Lees Bros cookbook which has lots of good ideas but I'm looking for other suggestions from the all knowing SE-ers. Any suggestions? Thanks!
Will be heading up to Montreal this weekend and dining at Au Pied du Cochon. I am curious about the attire. Has anyone been there before?? Thanks!
My boyfriend and I are about to spend a hopefully romantic weekend in Quebec City. I am looking for some good restaurants suggestions, preferably something with a good table d'hote or prix fixe menu. Places like Utopie are out of the price range, Aux Anciens Canadiens is too touristy, and we'de prefer someplace thats not too family oriented. (At least at this point in our lives.) Thanks for any help!!!
My SO is coming home after a two week business trip and I plan on cooking a celebratory dinner. The main will be roasted chicken pieces which I cook low and slow with liberal amounts of salt and spices. I am looking for a good accompaniment besides the typical rice. I was thinking some type of puree with a seasonal ingredient but I can't figure out what. The chicken will be very crisp and salty so I don't want to add to much salt in anything else. Any suggestions would be greatly appreciated!!
So I have a bunch a random bits of cheese left in my fridge and I'm looking to makes some mac and cheese. Does anyone have a good recipe that can be assembled and then baked upto 24 hours later? In my experience M&C doesn't reheat too well so I don't think a normal recipe would hold up that long. Any suggestions? Thanks!
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