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From Serious Eats: New York

Sugar Rush: Grapenut Ice Cream from Bittersweet

If you think grapenut ice cream is yummy, grapenut pudding is a must try! This also has New England roots. The only place I've seen it lately is at a delicious Jewish deli in Natick, Ma on Route 9.

paulapoo at 10:21AM on 04/24/09

From Recipes

Meat Lite: Leftovers Empanadas

I have found these in the frozen food section of Shop Rite supermarkets-brand name,LaFe Foods Moonachie,NJ. Can't wait to try the recipe.

paulapoo at 9:28AM on 12/04/08

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Meat Lite: Eggplant, Chicken, and Smoked Mozzarella Sandwiches

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Cook the Book: 'Almost Meatless'

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Recent Comments | Response to Comments

From Serious Eats: New York

Sugar Rush: Grapenut Ice Cream from Bittersweet

If you think grapenut ice cream is yummy, grapenut pudding is a must try! This also has New England roots. The only place I've seen it lately is at a delicious Jewish deli in Natick, Ma on Route 9.

paulapoo at 10:21AM on 04/24/09

From Recipes

Meat Lite: Leftovers Empanadas

I have found these in the frozen food section of Shop Rite supermarkets-brand name,LaFe Foods Moonachie,NJ. Can't wait to try the recipe.

paulapoo at 9:28AM on 12/04/08

From Serious Eats: New York

Sugar Rush: Grapenut Ice Cream from Bittersweet

grapenuts ice cream is the bomb. I've seen them in my local grocer freezer but I don't trust these stores when it comes to frozen foods - it's probably been there for months. Now I know about this store, thanks.

QueenAlli at 11:58PM on 06/12/09

From Recipes

Meat Lite: Leftovers Empanadas

Empanada discs are made by Goya,which probably distributes to every supermarket in the US.You'll find them in the freezer section.You want the white ines, the yellow ones are OK, but they are used for Jamaican meat patties.I have also used biscuit s from a tub and rolled them flat., but the Venezualean guy I work with uses the frozen discs.Just roll them out a little.

lenbob at 6:52PM on 12/12/08

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From Recipes

Meat Lite: Eggplant, Chicken, and Smoked Mozzarella Sandwiches

Posted by Tara Mataraza Desmond, September 15, 2009 at 11:30 AM

From Serious Eats

Cook the Book: 'Almost Meatless'

Posted by The Serious Eats Team, February 16, 2009 at 1:30 PM

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