Profile

poke87

  • Favorite foods: Breakfast foods, nearly any dessert, cheese, bread, berries, pizza, paninis
  • Last bite on earth: A crusty baguette with cheese and a glass of wine.

International McDonald's Items We Wish Were in the USA

When I spent a semester in Ireland, a delicious & cheap treat would be a McFlurry w/ crumbled Cadbury Flake or Crunchie bars. So good!

AHT Giveaway: Case of Pat LaFrieda Burgers

Juicy burgers, watermelon, mixed drinks and beer, with plenty of good friends and music!

First Look: Stephen Starr's Le Diplomate, Washington DC

Do you need a DC partner-in-crime to test these places? Looks delicious!

Win 2 Tickets to Sweetlife: A Music + Food Festival!

Tomato sandwich with mayo, salt and pepper on a fresh baguette!

Graffiato's Industry Takeover Nights Kick Off With Bryan Voltaggio

Sorry I just learned about this now - can't wait to go to the next event in March!

Serious Holiday Giveaway: The Baking Steel

Classic margherita!

Bartender's Choice: What to Order this Fall at Ted's Bulletin in Washington, DC

I love Ted's Bulletin - their adult milkshakes are fabulous!

First Look: Ice Cream Sandwiches at Sugar Magnolia, D.C

I love this place! My favorite is definitely the chocolate wafer with salted caramel toffee ice cream, although the classic chocolate chip with vanilla ice cream is also tasty - the cookie is a bit chewy, which makes it easier to eat, and the ice cream is fantastic.

Win VIP Tickets to the Sweetlife Festival on April 28

"God Gave Me You" by Blake Shelton

Cakespy: Cadbury Creme Egg Foo Young

The taste might be there, but boy does this look unappetizing.

Bake the Book: 'Entenmann's Big Book of Baking'

A toss up between Drake's Coffee Cakes and Entenmann's Chocolate Frosted Donuts!

The Secret Ingredient (Avocado): Avocado Panini with Brie, Mozzarella, Sun Dried Tomatoes, and Basil

Looks delicious!

10 Must-Try Sweets in Honolulu

We have massa sovada, also known as "sweet bread," in New England - a traditional Portuguese bread made especially around Easter and Christmas.

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

Medium or bold, depending on my mood, but always with a dash of half-and-half.

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

Saturday morning breakfasts at home - Dad at the griddle flipping pancakes and bacon. Divine.

BraveTart: Homemade Swiss Miss with Mini Marshmallows

This sounds great - definitely want to try it!

Dinner Tonight: Maple-Glazed Sweet Potato Wedges

This sounds very similar to my family's recipe! We also sprinkle a bit of brown sugar on the top of each sweet potato to give it a bit of crunch while it bakes. Delicious!

Bake the Book: 'Momofuku Milk Bar'

Flaky croissants, fresh Portuguese treats, perfect cappuccinos, and a wide array of fresh bread. My mouth is watering.

Cook the Book: 'The Mozza Cookbook'

Pappardelle with walnut pesto in Florence - amazing.

6 Best Licks of Frozen Custard in the Washington, D.C. Area

Thanks for the Dickey's suggestion - I work nearby, so this could be dangerous!

Bake the Book: 'Flour,' by Joanne Chang

Use good butter and bring your butter and eggs to room temperature!

Cook the Book: 'The Unofficial Harry Potter Cookbook'

Anything from Willy Wonka!

Bake the Book: 'Whoopie Pies'

Pumpkin whoopie pies from Cranberry Island Kitchen in Portland, Maine - divine!

Market Scene: Hope Street Farmer's Market in Providence, RI

Your posts really make me miss RI!

Goodbye, Dumpling

Such awful news - I'm so sorry for your loss.

The Family Is Coming to D.C. - Where to Go?

My parents and my sisters (both teens) will be visiting me in D.C. during Mother's Day weekend. I'm looking for recommendations for restaurants that offer good, reasonably priced food and are nice without being upscale. (It'd also be great if they take reservations, as I'm sure that'll be a busy dining weekend!)

I've seen the Talk threads on some of the best D.C. restaurants, and I've even offered up recommendations myself, but it'd be great to learn of a few places that aren't necessarily trendy/of-the-moment. Thanks!

From the Blender: Pumpkin Spice Smoothie

In a post-Thanksgiving food coma, it can be tempting to give up on pumpkin altogether for a while. But that would be a shame, because pumpkin has so much to offer in both the flavor and nutrition departments. This healthy smoothie hits all the right flavor notes for a pumpkin dessert, but it hits them lightly. It's a nice way to carry on with the spirit of the season while being good to your body. More

A Sandwich a Day: Lobster and Crab Roll from Harraseeket Lunch in South Freeport, Maine

A fresh lobster roll in Maine never sounds like a bad idea, but it sounds ridiculously necessary after a morning of kayaking with the LL Bean Outdoor Discovery School in Freeport. We hopped into the SE Ford after, headed to Harraseeket Lunch and Lobster. Your smart phone may not be smart enough to find it at first—it's tucked into a small marina in South Freeport. More

BraveTart: Ice Cream Truck Ambassador

Before summer draws to a close, I want to run out to the ice cream truck, one last time. I wish I could recreate every frozen confection from the (retrospectively super creepy) ice cream trucks of the 1980s, from Bubble Play to Bomb Pops. But since I can only choose one Ice Cream Truck Ambassador, I have to pick my beloved, the Giant Vanilla. More

BraveTart: Meet the Fauxreo

I attended the Culinary Institute of America, studied classic French technique and graduated with a degree in, I kid you not, Baking and Pastry Arts. Up in Hyde Park, they don't teach what I'm about to share with you: the secrets of Culinary Time Travel. Leave the DeLorean in the garage, preheat your oven to one point twenty one gigawats, and rev that Kitchen Aid to eighty eight mph. We're going back to the Eighties. First stop, Oreos, circa 1981. More

Dinner Tonight: Chicken Catanzaro Style

This fantastic recipe from Lidia Bastianich stuffs the chicken with a mouthwatering mixture of breadcrumbs, parsley, anchovies, capers, lemon zest, nutmeg, and cinnamon. It's a bit of work to get it prepared, but definitely worth it: cooked covered over the course of 40 minutes or so (it's a cross between saute and braise), the chicken releases its juices into the skillet to make a marvelous sauce. More

Tiki Week: Coconut Shrimp

It's not clear where crispy, crunchy, and nutty, coconut shrimp entered the snack-food lexicon—they might be caribbean, possibly Polynesian, or most likely, a purely American tiki-bar invention—but they're popular enough that you'll find'em everywhere from Thai restaurants to Irish pubs. More

Dinner Tonight: Parmesan Chicken Tenders

This recipe from Everyday Food magazine makes chicken tenders healthier by baking them at high heat instead of frying them in oil. Using Japanese panko breadcrumbs mixed with Parmesan (airy and flakier) ensures that despite the baking method, they still have a decent crunch. Sure, baking isn't as delicious as frying, but the process is much easier for a quick dinner, and beats the frozen option by a mile. More

The Pizza Lab: New York Style Pizza at Home (Or How I Became a Food Processor Convert)

New York pizza is my favorite style of pizza. Sure, I love me a neo-Neapolitan, sit-down-with-a-fork-and-knife on occasion, and grilled pizzas are fantastic in the summer. Even chewy, Roman-style pizza bianca has its place. But the pizza I find myself most often craving is of the simple, by-the-slice, medium-thin, crusty and lightly chewy style. Here's how to make it at home. More

Memaw's Buttermilk Biscuits

Note: While it's nice to pop pre-made biscuits into the oven, without having to wash a single spatula, the homemade ones are really where it's at. Our intern Tressa took control here, making us all wish we had Memaws too.... More

Cook the Book: Steak, Tomato, and Onion Sandwiches

Whether or not sandwiches require recipes is something I struggle with. Anyone can throw together a grilled cheese or PB&J, and even more complicated endeavors such as a club sandwich are pretty self explanatory—bread plus condiment and filling equals sandwich. But every once in a while a sandwich recipe changes my mind, and this Steak, Tomato, and Onion Sandwich from Amy Goldman's The Heirloom Tomato made me think twice about my "no sandwich recipes" rule. More

Sushi Week Part 1: A Sushi Style Guide and How to Make Sushi Rice

It's sushi week at Serious Eats. We're kicking it off with a sushi style guide (on nigirizushi, makizushi, temaki, inarizushi, oshizushi, and chirashizushi) and notes on how to make sumeshi, the vinegared rice that makes sushi, well, sushi. Each day this week, we'll feature instructions on how to make a different basic form of sushi. Why? Because that's just how we roll. More

Cook the Book: Gelato de Crema

This Gelato de Crema acts as a base for many of the gelato recipes in The Ciao Bella Book of Gelato and Sorbetto, but frozen on its own, this is a wonderful introduction into the subtle differences between ice cream and gelato. Without the buttery richness of a base made entirely of cream, this custard allows the delicate flavors of milk, egg yolks, and sugar to come through. The sugar is kept to a minimum, giving the gelato a clean, austere sharp flavor with none of the cloying qualities of an overly sugared scoop of vanilla. More