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piccola

  • Location: Toronto, Canada

Cook the Book: 'Hiroko's American Kitchen'

Miso is the obvious answer, but I also use a lot of gomasio and nori (usually toasted and crumbled on top of things or as a wrap for various grains and veggies).

I Made A Spanish Tortilla Out Of Salt and Vinegar Potato Chips

This would be even better with ketchup chips.

Cereal Eats: If You Could Bring Back One Discontinued Cereal...

Where do you folks live that Quaker Corn Bran doesn't exist anymore? It's practically in every Canadian grocery store.

We Try the New Bacardi Light Strawberry Daiquiri

Meh, I appreciate the effort. These products always bring out some twisted sense of curiosity in me and I'm glad someone else checked it out before I gave in.

Taste Test: Ready-To-Cook Meals From Blue Apron

While I can see the appeal for some, the amount of waste generated by this kind of thing is absolutely horrendous. All these ingredients that have to be packaged, the instructions that have to be printed, etc. -- that's a lot of garbage that wouldn't otherwise exist.

The Food Lab Turbo: How To Make The Best Grilled Cheese Sandwich

To level-up, butter the bread, then coat with grated parmesan cheese. The whole sandwich gets a crispy cheese crust.

Vegetarian: Spicy Rice Noodle Salad with Cabbage and Tofu

Yeah, pretty much any recipe can be vegetarian with some substitutions, but that doesn't make them vegetarian recipes. It would be nice if the tag was reserved for dishes that are meant to be veg.

Let's Get Drunk Watching: The Bachelor

Please do this with all the shows. At the beginning of the season.

For The Best Vegan Banh Mì In Chinatown, Mash It Up

Please make this taste test happen.

Goldfish from 'Classic Snacks Made from Scratch'

I wonder if you could just use the powder from Kraft Dinner...

Let's Get Drunk Watching: The Taste

@Vinny - "The Cat" owns a restaurant?? What's it called? Is it any good? (By which I mean, I have to go there.)

Ben & Jerry's Says Goodbye to "30 Rock" with New "Liz Lemon" Greek Yogurt

Yeah, I was rooting for Night Cheesecake.

A Basic Introduction to Vietnamese Food

Curious: is it possible to buy fish mint in North America? I'm veg and while I don't like to eat fake animal products, an herb that replicates that briny sea flavour would be really interesting to experiment with.

Cook the Book: 'Stewed'

I have a huge soft spot for soon dubu when it gets bitterly cold outside, but otherwise, my favourite is stone soup -- basically whatever I have on hand. I've hit on some mighty tasty comfort food just by improvising.

Cook the Book: 'Home Made Winter'

Vegetarian split pea soup is my thing. I have to make it at home because everywhere else it has some kind of pork in it.

Bake the Book: Edible DIY

Homemade nutella! It's super easy but looks really hard.

The Food Lab Lite: Roasted Pumpkin Soup with Brown Butter and Thyme

My favourite combo right now is pumpkin (or squash) and chipotle, with a little cumin and a squeeze of lime. I find the heat and acidity offset the sweetness of the pumpkin.

Cook the Book: 'Jerusalem: A Cookbook'

I eat hummus most often, but shakshouka is my favourite breakfast - and sabich is the ultimate treat.

Where to Get Congee in Chinatown, NYC

I'm faithful to Congee Village, if only because they're the only ones I know of to offer vegetarian congee. And it's pretty darn good!

Video: Inside McDonald's Beef Processing Plant in Canada

Also, Canada is undergoing one of the largest beef recalls ever due to E. coli contamination. So, maybe give it some time before hitting McD's.

Cereal Eats: What's the Best Milk for Cereal?

I like unsweetened almond milk for cereal, always ice cold. Or yogurt, depending on the type of cereal I'm eating.

Which Chain Makes the Best Burrito Bowls?

I go with the bowl because I don't like to have two grains in the same meal. Plus, I usually get it with only a little bit of rice, so it ends up significantly lighter than your average fast-food burrito.

Cereal Eats: Kashi's Seasonal Flavors

Fall girl here. I'll have to try the Cinnamon Harvest -- but have you tried the cinnamon version of Puffins? It's addictive.

As for Kashi, I'm a Good Friends fan.

What's The Best Airplane Meal You've Ever Had?

I second the Porter vote, though I got Steamwhistle and almonds.

The Serious Eats Guide to Sandwiches, the International Edition

Just the one for Canada? No Nova Scotia donair? No peameal bacon sandwich? Etc.

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Where to Eat with Vegetarians and Meat Lovers in NYC: An Omnivorous Guide to 60 Restaurants

Being a vegetarian in New York isn't the challenge it used to be, but that doesn't mean it's always easy. Sure, most restaurants these days offer one or two decent vegetarian options, but sometimes you don't want the pasta or a meal made cobbled together from side dishes. With that in mind, here are 60 recommendations for restaurants that accommodate vegetarians without disappointing carnivores. More

Bread Baking: Savory Monkey Bread

It's a funny name, and it's a fun loaf of bread. I don't know what it is about pull-apart loaves, but they invite nibbling. People who would normally eat one slice of bread often find themselves unable to resist pulling off just one more little bit. And then one more. And then this little piece is dangling ... this bread simply doesn't last long. When most people think of monkey bread, they think of the cinnamon-sugar version, but there's no reason why you can't make an herby, savory version that's perfect for lunch, brunch, or dinner. More

Seriously Asian: Tofu Skin

If you shop at Asian markets, you may have seen packages of tan-colored, wrinkled bundles resembling gnarled sticks. While its dried appearance may not look particularly appetizing, tofu skin, also called yuba, dried beancurd, or soybean skin, is my go-to vegetarian option to serve to vegetarians who miss the taste of meat. More

David Lebovitz's Super-Lemony Soufflés

Truth be told, I was a little nervous about this whole soufflé endeavor (visions of fallen soufflés haunted me). But as it turned out, these little lemony concoctions were a breeze, not more involved than making a stovetop custard and folding in whipped egg whites. And once they came out of the oven, perfectly puffy and lightly browned on top, I realized they might just be the ideal summer dessert. More

Dinner Tonight: Tortilla Soup

The real pleasures of tortilla soup come with the garnishes: the smooth coolness of avocado, the smoky chew of dried chiles, the burst of cilantro, the crunch of cabbage. Add all that to a golden, chickeny broth, tinged with tomatoes and the mellow heat of toasted chiles, and you have a restorative meal to last through these remaining weeks of winter doldrums. More