Serious Eats - seriouseats.com

Just when I thought life was as good as it could get! Yum....let's see, my sage is growing great guns and the neighbors with the huge Rosemary plant are out of town for the whole summer...

I want a bag- seriously 'cause that's how I see the gift of sharing the best eats I can deliver. Now, about that bag...

American cheese. It makes to die for mac n cheese, my head turning- lip smackin' pimento and cheese, the ooziest, gooeiest grilled cheese, AND my grandmother's eggplant like nothing else will...so no, I don't regret it ;)

We usually get ice when snow's predicted. When snow's out the power is, too. I cooked for hours yesterday- chicken chowder, pot roast, spagetti sauce and creamy polenta, cornflake chicken, macaroni and cheese, a poached whole chicken....with a generator in the yard we can use the electric skillet to reheat things that are already cleaned up after. This time got the snow (albeit only 3 and not the predicted 8 inches) AND kept the power. Yahoo- am cooked up for a while!

So many choices and so many good suggestions, the best being to hit the library before the book store. Find an author wh speaks your food language, from whom you learn on each page, and whose style is easiest for you to follow- and the recipes are successful for you! Following them into their other books will be an easy next step.

I've not seen Jacques Pepin's name in the lineup 'til now. He's a technical perfectionist who's a real person at the same time; wastes nothing, motion or ingredient. His books range from basic instruction to high culinary art to fast and healthy- all with the same down to earth-ness about them.

My Doubleday Cookbook by Jean Anderson and Elaine Hanna has the pages falling out, the original Silver Palate, too. I have been sadly disappointed in Joy but delighted with Fanny.

Hurray for the library! When you've keptt your favorite book so ling that the overdue fines will pay for a copy, that's your starting book !

NO!

I love him,too!! First for his true and unconceited passion about food, his recipes are always dependable- and the "cutes" don't hurt either- that AND the panorex film of his son's taped in the set window, the last look at baby teeth!! This article made me wish Mississippi was near California; I'd love to be in the restaurants tasting what he's doing. Thanks for a great interview!

My best loaf was Marcella Hazan's Apulian Olive Loaf. Reading and following her directions are the only requirements. I don't make it often due to time required and would LOVE to have a copy of chef Lahey's book so I,too, can have something rising daily!

My best loaf was Marcella Hazan's Apulian Olive Loaf. Reading and following her directions are the only requirements. I don't make it often due to time required and would LOVE to have a copy of chef Lahey's book so I,too, can have something rising daily!

I,too, continue to lookover my shoulder before opening Serious Eats updates...and IT has happened again. iI recently taught a Cooking with Cheese class and, as we'd be needing ricotta, decided to make it. I used a gallon of whole milk, 1 C heavy cream, 1/2 C lemon juice and it was perfection. I rather liked the slight, fresh lemon indertone of the juice. Kenji, please keep up the good stuff. I miss food science and your articles help to keep me "plugged in".
pat Berry

Without a doubt it was the dinner in an Italian farmhouse outside Bologna. Even 'tho we did not get to complete the meal (the bus driver's daily allowed driving time expired...knowing what I now know I'd walk back to town to be able to finish!). I used my student loan to get my daughter and myself there and would do it again without hesitation!

I'm huge lover of rice pudding and paella but after all the cooking for others last week I might have to go for leftovers for my dear hubby and savor my risotto!