Serious Eats - seriouseats.com

Easy. Dark chocolate!

Dinner at The Dutch and Adele.

bibimbap!

On cantaloupe, for sure!

Congrats to the SE team for such a fun and successful event. I brought my momma along, who had lovely time getting a taste of all this amazing food we have in NYC! Thanks for making it so easy for me to give her the grand sandwich tour---and to Robyn for including that photo of us scarfing down! haha :)

They were all sooo good! But here's my inside scoop: I have to say, ABC's Kitchen's sundae was my favorite. Talk about decadent!!

Just discovered this and it's definitely going to be a cold-weather go-to for me: Spaghetti Alla Chitarra from Fornino's Park Slope. It has guanciale, prosciutto, red onion, just as bit of chicken broth, pecorino romano and finally: a soft poached egg on top. Amazing!!!

@ blau: I asked Rachel, our cupcake instructor, what she said about converting cake recipes into cupcake ones. Here's what she said, "You know I don't have a quick answer to that. Generally cake recipes need to be moister. But I really don't like to mess around with the ratios in recipes. I am inclined to just try to make cupcakes with whatever recipe I'm curious about and see how they come out and if they don't hold up, try another."

So it sounds like her advice is to just have fun experimenting!

thank you oh-so-much for posting this. i was obsessed with those two gals growing up. (who am i kidding by talking in past tense??)

This post could not have appeared at a more perfect time! You just saved me!

@CJ McD--My resource for that question was Karen Solomon's book "Jam It, Pickle It, Cure It." I was referring to sterilizing the lids and jars, not the food itself. Here's a quip from Ms. Solomon's book (p.89):
"Sterilize the jars and lids. It's best to time the sterilizing of the jars and lids so they are still piping hot when you are ready to fill them, so check the recipe you are making to figure out when to start the water boiling. First, wash the jars in hot, soapy water. Then stand the jars upright on a metal rack in a large pot on the stove top, add hot water by at least an inch, bring to a boil, and boil for 10 minutes. Turn off the heat and leave the jars in the hot water until you are ready to fill them, or drain them and move them to a warm oven to keep them hot. While the jars are bubbling away, put the lids in a saucepan, add water to cover, bring to a simmer (boiling will ruin their seal), and remove from the heat. Leave them covered in their hot water as well."
Hope that helps! Sorry for the delayed response.

a sweet new camera

Dallas BBQ