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From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

tomatoes-- for ketchup, soups, and sauces.

procraftinate at 4:31PM on 05/18/09

From Serious Eats

Cook the Book: 'Osteria'

Real hot chocolate, made from scratch.
Now that I've discovered I can't have diary products, I'm craving it more than ever!

procraftinate at 3:29PM on 02/05/09

From Serious Eats

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

I cooked bacon one night for our family dinner. When my husband and I went to bed that night, we realized two things:
1. I smelled strongly of bacon
2. It was not the turn-on that my husband thought it would be.
We still laugh about it. Bacon perfume will never be purchased in OUR house.

procraftinate at 4:13PM on 01/02/09

From Recipes

Meat Lite: Leftovers Empanadas

When you say masa dough, do you mean the dough that corn tortillas are made from? I have no idea where I would find premade dough, but I buy masa harina. Thanks!

procraftinate at 1:44PM on 12/02/08

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From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

tomatoes-- for ketchup, soups, and sauces.

procraftinate at 4:31PM on 05/18/09

From Serious Eats

Cook the Book: 'Osteria'

Real hot chocolate, made from scratch.
Now that I've discovered I can't have diary products, I'm craving it more than ever!

procraftinate at 3:29PM on 02/05/09

From Serious Eats

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

I cooked bacon one night for our family dinner. When my husband and I went to bed that night, we realized two things:
1. I smelled strongly of bacon
2. It was not the turn-on that my husband thought it would be.
We still laugh about it. Bacon perfume will never be purchased in OUR house.

procraftinate at 4:13PM on 01/02/09

From Recipes

Meat Lite: Leftovers Empanadas

When you say masa dough, do you mean the dough that corn tortillas are made from? I have no idea where I would find premade dough, but I buy masa harina. Thanks!

procraftinate at 1:44PM on 12/02/08

From Talk

I'm tired of bristly drawers...How are silicone basting brushes?

I have two, and I really like them. One is a Le Creuset, and the other is an off brand, and both work great. They don't absorb as much liquid, but I prefer it that way, as less liquid stays in the brush and more gets used.
I think you'll like them.

procraftinate at 1:39PM on 12/02/08

From Serious Eats

Bacon, Egg, and Cheese Combos

I love scrambling an egg and putting on top of leftover pizza, and then melting additional cheese on top. Yum.

procraftinate at 10:20AM on 07/01/08

From Serious Eats

Cook the Book: Grill Every Day

Burgers. Simple, good, and all-American.

procraftinate at 3:16PM on 06/26/08

From Serious Eats

Snapshots from Asia: Traditional Kuih Muih for the Gluten-Free Dessert Fiend

YUM! I have celiac disease and a sweet tooth, so often I go without. Or have some fruit for dessert, which isn't the same at all. I must find an Asian market now! Thanks for the information.

procraftinate at 9:07AM on 06/17/08

From Serious Eats

Cook the Book: The Splendid Table's How to Eat Supper

Lynne Rossetto Casper (I'm such a fan! Love her podcast.)

Could you do a show about gluten-free cooking? I have celiac disease, and I'm *so* tired of green salads.

procraftinate at 2:21PM on 06/04/08

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