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rbear

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

As long as it's eaten while on a picnic, anything at all.

Valentine's Day Giveaway: Win This Prime Rib

Cooking with my husband, drinking wine, enjoying candlelight.

All-American Eggplant Parmesan

This was amazing!

Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork

Visiting Franklin's Barbecue in Austin with my sisters over this past Christmas.

Holiday Giveaway: The Amazing Thermapen Thermometer

Fried Chicken

Holiday Giveaway: The Amazing Thermapen Thermometer

A new york strip.

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

With greens or in carbonara.

Cook the Book: 'Secrets of the Best Chefs'

Relax and trust your instincts.

Seriously Delicious Holiday Giveaway: Korin Chef Knife

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Sautéed with greens.

Win the Valentine's Day Collection from Jeni's Splendid Ice Creams

dark chocolate

Favorite Indian food cookbook (or blog)?

I second 660 Curries by R. Iyer. It's got a great variety of recipes.

Vegan: Pasta with Braised Broccoli and Tomato Sauce

I second mumurthigal. Also, yay for broccoli recipes!

The Vegan Experience, Day 0

This sounds like a great series. I'm looking forward to seeing what you post!

Seriously Delicious Holiday Giveaway: Korin Knife

8" Henckels chef's knife

Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience

with cheese and a baguette

Seriously Delicious Holiday Giveaway: Filet Mignon Roast from Pat LaFrieda Meats

ribeye or flank

Seriously Delicious Holiday Giveaway: Recchiuti Chocolate Bars

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

pan fried tofu.

Seriously Delicious Holiday Giveaway: Korin Knife

My favorite of the knives I own is the 8" Henckels chef's knife.

Giveaway: Pat LaFrieda's Big App For Meat, Released in Apple Store Today

Ribeye or flank steak.

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

Black, or with a dash of milk.

Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience

with bread and cheese!

Seriously Delicious Holiday Giveaway: Southside Market Sausage, Chicken, and Steaks

I don't have one yet, but someday I'll find it.

1950s main dishes?

Hi SE'ers!

So, I'm hosting a 1950s theme dinner party soon, and I'm looking for some tasty, yet theme appropriate ideas for main dishes to serve. The fiance and I are grad students, so cheapness and relative ease (since we'll be short on time earlier in the day) are also a big factors. If you have any ideas, I'd love to hear them!

A post from last year on 50s nibbles has already given me some great ideas for apps and such, and a friend is coming to the party armed with a hot dish made with tater tots and ground beef (for which I am genuinely excited).

Thanks!

Places to eat in Dallas

Hi!

My sisters and I will be driving through Dallas soon and are looking for a place to eat dinner off of US-75/I-45. Any recommendations?

Thanks!

bison tongue question

Yesterday at the farmers market, I bought a bison tongue. I was planning on making this: http://www.seriouseats.com/recipes/2009/07/the-nasty-bits-tongue-lengua-en-salsa-verde.html

I know that bison meat has to be handled differently than beef due to the lower fat content (lower cooking times, less heat, etc). Do any of you know if that applies to the tongue as well?

The Pizza Lab: Foolproof Pan Pizza

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

Kale Caesar Salad

The key to a great kale Caesar salad is to marinate the kale in straight olive oil while you prepare the dressing and the croutons. The olive oil helps break down the leaves, turning them from tough to tender-crisp. More

Dinner Tonight: Porcini-Rubbed Pork Chops

I'm relatively familiar with the wonder that is the porcini mushroom. Usually sold dried, they are probably the most meaty, heady, fragrant mushrooms readily available for the home cook. But I've never seen a use for porcinis quite like this. In this recipe from Friday Night Dinners, they're ground up into a powder to become the backbone of a dry rub that's complemented by dry mustard and garlic powder. More

Maple Black Pepper Pork Chops

I am addicted to this dish. Usually I have to cook so many new dishes a week, I don't have time to revisit the really impressive ones. But I've made an exception for this one. I understand on paper it doesn't sound like it should work. The recipe from Eggs On Sunday uses a lot of maple syrup, Too sticky sweet? Nope, everything is balanced by the cider vinegar and black peppercorns, which transform into this rich, meaty glaze that miraculously makes each bite taste like the best rib eye you can imagine. More

What exactly is this aromatic veggie?

Found this at the farmers market today, appears to be some sort of green onion/garlic. It sorta reminds me of both, or a cross between them. Smells sweet, fresh, and pungent. Can anyone tell me more specific info, such as... More

Angrezi Bhutta (Corn and Tomato Curry)

A lot of cuisines have a way with tomatoes, and I soon became overwhelmed with options. But I settled on this winning recipe from Raghavan Iyer's 660 Curries. It's another perfect example of why I love vegetarian Indian cuisine so much. The complex curry powder helps balance the sweetness of the corn, and the tomatoes break down into a thick sauce. Serve this with some naan, and you'll have a simple meat-free meal. More

Dinner Tonight: Shrimp Fried Rice

Sometimes a classic is all you want to eat, and this fried rice recipe, amalgamated from Mark Bittman's How to Cook Everything and an old copy of Martha Stewart's Everyday Food magazine, is pretty much your straight-up classic fried rice.... More