I don't own a food processor. (I know, terrible.) Can I use a blender or immersion blender?
Strawberry rhubarb pie in the summer.
Can you put layers of paper towels in the oven for 30 min? I'm so confused.
German chocolate. But I love them all.
Oops. Apparently it was Kenji, not Hambone, who was waiting in line. But you get the point.
Hambone was in San Francisco, not New York. Thus, the proper term would be "in line," not "on line." I have no source to cite for this other than the fact that only my weird East Coast friends refer to waiting "on line."
A really fresh margherita pizza.
Midnight Sun Brewery in Anchorage, AK. Drink the Sockeye Red IPA, pair it with a sweet cheeks pulled pork sammie. Alaskan Brewing Co. in Juneau is fun to visit but their beer pales in comparison and they already get plenty of attention.
Non-vegan cheese. Couldn't live without it.
There are lots of recipes for watermelon feta salad floating around on the interwebz. The salad is really easy (and not too expensive) to make, and as an added bonus it tastes better after it's been marinating in the vinaigrette, so you can make it in advance.
Cioppino is not particularly simple, but it's my favorite.
Is there any way to reheat this so I can bring it to a BBQ at someone else's house? I imagine it wouldn't be too delicious cold.
EVERYTHING! It would be particularly amazing to have regular access to fresh herbs.
As fantastic as that pasta may have been, I refuse to believe it even compared to a Paseo Caribbean Roast. Just typing those words makes my mouth water.
Thai, Vietnamese, or Burmese.
Wow, this is for real? I've lived in four states over the past five years and have consistently tried to use my own cup exclusively. Granted, they're all on the West Coast, but one of them is Alaska and we hate the environment up here.
Ordering lame toppings like pepperoni and green peppers on the pizza instead of not-lame toppings like pineapple and jalapenos.
I used to hate olives, but all the cool kids seemed to like them, and they looked like such an appealing bar snack. I started with black olives and have somehow convinced myself into loving almost all varietals, though kalamatas are still a stretch.
Shucking oysters while drinking ridiculously strong beverages at Bowens Island Restaurant in S.C.
Fresh corn on the cob.
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