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

Seriously Delicious Holiday Giveaway: The Baking Steel

Sardinian Pecorino, garlic, olive oil

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


Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

Lasagna- To Bechamel or not to Bechamel

I also am a big fan of the bechamel version, my family is straight off the boat italian, and thats how it was made growing up. I've tried ricotta lasagna and I don't know if its the ricotta or the people making it, but I always hated it. I was spoiled with delicious lasagna growing up. My friends call me a lasagna snob.

Cook the Book: 'My Pizza'

my favorite experience with it, was making the no knead pizza dough last night with my boyfriend and eating the leftovers today...mmmmmm

Super Bowl Giveaway: 10-Pound Box of Pat LaFrieda Sliders

just a quiet superbowl with the boyfriend...some fried chicken margaritas and perhaps some nachos

Seriously Delicious Holiday Giveaway: Korin Knife

never really had a good knife that I would call my favorite, I have a knife I bought from target that I love, probably needs some sharpening

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

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

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

simple, on its own, perhaps with some cheese

Weekend Cook and Tell: Roast Chicken Roast-Off

I made chicken on Sunday rubbed it with fresh herbs, lavender, rosemary, basil etc, of course also salt and pepper. I put the bones in the freezer with another carcass I had earlier in the month. Perfect timing, because I found myself home sick from work today, Defrosted the bones and made a stock. With a little pastina it hit the spot, too bad it didn't get rid of the congestion

Cook the Book: Catalan-Style Turkey

sounds amazing, but time consuming for me to make after work, and I just made a turkey on sunday...anyone think this could be made in a slow cooker, at least for part of the process?'

Giveaway: Enter to Win This Panasonic Breadmaker

Pane Carasau, I know theres no yeast and its crunchy but melt some cheese on that bad boy, or wet it with some water and its marvelous

Philadelphia: Fantastic Cheesesteak From Dalessandro's Steaks & Hoagies

I don't know any philadelphia natives who like pats or genos, just transplants that don't know any better. I happen to be a transplant to philadelphia was was schooled in the fine art of eating a cheese steak and d'alessandros has been my favorite ever since. Its a little bit of a hike where I live so for a good one nearby I hit up tony Lukes, I should probably make my way up 76 and visit it soon though

Philadelphia Cool Food

if you like quirky scenery, I would go to North 3rd (thats the restaurant name) its full of weird paintings and sculptures, I would also walk down to the piazza from there because the buildings are pretty interesting

If you've ever worked at a chain restaurant/ fast food place...

I worked at applebees. I had a great time till a manager said I needed to do something to him if I wanted to keep my job. I quit. Anyway our assistant manager used to be a su chef and would make the most delicious things from regular applebees food. Everything he made should have been on the menu. Ugh. Chicken sandwiches with cilantro and fill mayo. Steak sandwiches with Cajun potatoes and a spicy dipping sauce

Where to Eat Graduation Lunch on the Main Line in Philly?

Yangming is a must but I also like plate if you don't want Chinese. I don't know if it has to be on the main line. Manayunk is close by and almost every restaurant there is great. I especially love the Thai place.

Whiskey Wieners

How many people do we think 3 lbs of cocktail hotdogs feed? I guess I'd rather have too many than too little. These sound rocking by the way.

Drinking the Bottom Shelf: What to Do With Cheap Tequila

Due to a penn state blue and white weekend in college I now take all my tequila shots with a slice of orange...way better than the lime.

Grilling: Jerk Pork Skewers

I took a hiatus from serious eats when my laptop broke. Now that I got a new one, I'm back. Making this recipe tonight was the perfect welcome home. Although my grocery stores suck and I used two jalepenos instead. I also didn't wipe off the marinade which recipes usually say to do. The skewers were hot as hell (if i wiped it off, they probably wouldn't have been), but they were awesome. The sauce I didn't love (not a sour cream fan) but was necessary and still tasty. This recipe is definitely a keeper.

Weekend Cook and Tell: Atypical Tacos

I am constantly making different Mexican dishes and this week I happened to make pork tinga with potatoes. A Rick Bayless recipe (side note all of my Rick Bayless cook books have mysteriously disappeared and I am not happy). It was delicious, spicy and rich. In a tortilla its like heaven in your mouth. Also I don't have a slow cooker so I cooked it in my dutch oven for 6 hours at 175. The hardest part was trying not to eat it after 3 hours.

Cook the Book: 'Fiesta at Rick's'

Food wise, totally Rick Bayless. I love all the recipes I made in his other books. Drink wise, Semi-homeade's Sandra Lee. On her show the only thing she really seems to care about it the cocktail. Which is awesome

Poll: What Kind of Cheese Do You Like on Grilled Cheese?

I love Jarlsberg for a grill cheese. But I barely ever make them with that. For me the cheese depends on the bread. If I have wheat bread I make it with muenster. If i'm using white bread I like American.

Cook the Book: 'Ready for Dessert'

UPDATE: Thank You Dinner

I wanted to let everyone who sent me suggestions what I ended up making for my friend. I told her the night before I was gonna make her dinner and I'm glad I did. Apparently her boyfriend eats only beef or chicken and absolutely no onions. Since almost everything I make wouldn't be the same without onions as well as most your suggestions it was a tough a tough decision.

I made a Rick Bayless recipe for chicken tacos with wilted greens and omited the onions. It came out great and I think they were happy.

Thanks again guys, I might have to make some of the recipes suggested for myself, or for them the next time I go down for an interview.

Thank You dinner suggestions

I'm staying at a friends house for a couple days for a job interview. I do this every couple weeks. I want to surprise my friend with dinner, kind of as a thank you.

I have no idea what to make her, she doesn't eat pork or beef so it'll have to be chicken (but prefers it not on the bone...CRAZY). Also I assume her kitchen has just the basics.

I was thinking either a white bean and chicken chili or roast chicken (she'll have to deal with bone). I really need suggestions since i'm not sold on the chili.

Spanish and a general cooking cookbook suggestions

I think the title basically says what I need a suggestion for. I want to get a Spanish cookbook. Tapas and entrees etc. I studied abroad in Madrid and I want a cookbook to kind of relive all the amazing food I had there.

The other cookbook I want to get would be more general. Not any type of specific regional cooking. I'm thinking Mark Peel's New Classic Family Dinners . If anyone has it and loves it please let me know, or if there is any other book like that I should be looking at.

I was at Borders the other day and there were a ton of choices, many of which I have seen featured here on SE. I don't want to spend 30 dollars without knowing if its worth it or not. I figured this would be one of the best places to get unbiased opinions and suggestions.


I need a good veggie burger recipes

I know there was a topic a few weeks ago on veggie burgers. But now I can't find it. I remember people saying that they really liked Guy Fieri's recipe. I tried it today and am not a fan. I didn't like the oats, and I think there were too many beans. Not enough vegetables. Does anyone have a recipe for a veggie burger that is mainly or maybe at least 50% veggies.

An example of a pre-made veggie burger that I like is the morningstar garden patty.


Decorations for Thanksgiving Cupcakes

I was told to bake cupcakes for Thanksgiving at a friends house. I already know what kind I'm gonna make, but I'm not sure how to decorate them. I was thinking candied violets. Is there anything a little more "thanksgivingy" I can do. Oh by the way the frosting is a chocolate ganache.

Are canned tomatillos good?

I've been dying to make this chicken tacos recipe from Rick Bayless. The only problem is I can never find tomatillos. I'm tempted to use canned ones instead. The only thing stopping me is that I keep thinking of canned fruits and veggies that are always so much better fresh. I can't stand canned artichokes. I'm worried that if i buy the canned tomatillos I'm gonna hate them. So basically my question is should I be afraid to use canned, or are they not so bad?

P.S. My spell check attempted to change tomatillos to automatically and symptomatically...really?

Slow Cooker Substitute Oven Temp

I want to make a recipe tonight for turkey legs in a slow cooker. Only problem is I don't have a slow cooker. I'm thinking of using a dutch oven in the oven. What temperature should the oven be at if the recipe calls for a slow cooker on high? Or is there a better substitute I can use.

help with getting a job at a real restaurant

I graduated college in May. Haven't been able to find a job so I'm going to look for a hostess or waitress position somewhere in Westchester County NY. I want to know if anyone has any advice, i.e. what to wear and typical interview questions. I worked at chilis for three years which is not the best experience but its better than nothing. I'm sure working in a real restaurant would be very different. Any help is greatly appreciated.

p.s. I speak fluent Italian and am proficient in Spanish, if that makes a difference

The Pizza Lab: How to Make Pizza Bianca at Home

Pizza need not have sauce or cheese in order for it to be insanely delicious. Exhibit A: Pizza Bianca. The long, flat, lightly dimpled, flecked-with-coarse salt, crisp-on-the-outside, just barely chewy bread sold by the square in Rome (or Sullivan street, if you prefer). Jeffrey Steingarten wrote at length about finding the perfect slice of pizza bianca at Forno, a bakery in Rome's Campo de' Fiori. I've been there. It's f*&king phenomenal (just ask Ed—he tasted pretty much the whole menu last May. My goal this week at The Pizza Lab is to bring some of that crisp, chewy, olive-oil soaked magic into my own kitchen. More

Chocoholic: Chocolate Truffle Brownie Bites

Climbing the walls for a chocolate fix, I wanted to bake a no-holds-barred, fudgy, chocolaty brownie. I dragged out my battered binder overstuffed with recipes that I've collected over the past 15 years. My husband cringes every time I heave it onto the table to start a recipe search. The cover looks like it's been run over by a semi, and when you open it up, papers fly out, and the smell of old bakery fills the air. More

Philadelphia: Pan-Fried Juicy Pork Buns at Dim Sum Garden

If you've ever had Shanghainese soup dumplings (xiao long bao), you've probably had the thin-skinned kind filled with pork (or sometimes pork and crab) meatballs and rich, ultra-savory meat broth that gushes out when you bite through the wrapper. But as I recently discovered, there's a similar, heartier version: pan-fried soup dumplings, or shengjianbao. More

Wake and Bake: Glazed Orange Pound Cake

The original recipe for pound cake is a glimpse into the early days of baking. It calls for a 1:1:1:1 pound ratio of flour, eggs, butter, and sugar. The simplicity of this recipe implies the days before the Food Network or Epicurious, when elaborate recipes were closely guarded family secrets, or at least much more difficult to spread around. It also makes me wonder why the contestants on Top Chef flounder so easily when required to bake a cake. Make a pound cake, guys. You can't forget the recipe (at least I hope you can't) and it's almost impossible to go wrong. More

Sunday Brunch: Focaccia

On its own focaccia makes a great morning nibble, but put wedge of gooey cheese and a few bits of fresh fruit next to it, and you've got a serious brunch. If you're a late riser, put the dough together the night before and pull it out of the fridge early the next morning to come up to room temperature and go through its rise. Fresh strong coffee and a bit of wine work well with hot focaccia. More

Cook the Book: Salame ala Diavolo

Salame ala Diavolo is Maialino chef Nick Anderer's contribution to The Big New York Sandwich Book. You're not going to find it on Maialino's lunch menu, but it's the kind of sandwich you could assume that he and his kitchen crew munch on—a play on an Italian sub assembled from salumi scraps and focaccia ends that haven't made it to the bread basket, with a pepper-olive relish that ties it all together. More

Cook the Book: Catalan-Style Turkey

Just like chicken thighs, turkey legs are an economical cut that's often overlooked. By braising instead of roasting, these legs emerge juicy and nearly falling off the bone with sweetness and warmth from the sherry, raisins and prunes. Served up with something starchy like a Saffron Risotto with Mushrooms (recipe to come later this week) and you've got a lovely fall family meal. More

Philadelphia: 10 Amazing Hoagies You Should Eat

Everyone knows Philadelphia for its awesomely gooey cheesesteaks but until recently the full scale of the city's sandwich greatness wasn't getting nearly as much recognition. There are a whole host of incredible sandwiches to be had in Philly. Philadelphians believe the hoagie is its own beast of sandwich, with almost nothing to do with subs, heroes, grinders, torpedoes, or any other regional variation of a sandwich served on a long roll. It's in a class all its own. Here are 10 of our favorites in the city. More

Sunday Supper: Pot Roast with Mushrooms

A pot roast is a great meal to end the weekend with. Its long cooking time lets you get all the end of the weekend duties finished up, while still filling the house with a delicious aroma. Many pot roasts call for potatoes to be included in the pot with all the other ingredients, but I prefer some simple mashed potatoes and hot buttered peas on the side. An amber ale, or smoky red wine would sit very well next to this roast. More

Dinner Tonight: Tortellini Pasta Salad

Frozen tortellini is on my list of top-five staples. They're always in my freezer. This salad is perfect for picnics when combined with summer vegetables and a simple Dijon vinaigrette. It's not exactly pasta salad, which I'd associate more with pestos and other sauces like that rather than this vinaigrette, but I suppose it's essentially a pasta-based salad. More

Cookie Monster: Toffee Chunk Cookies

Instead of chocolate chips, I used chunks of Hershey's Skor, a chocolate covered toffee bar, for these cookies. The pieces of chocolate-covered toffee add much more than plain old chips. The toffee tastes of caramel, butter, and a hint of salt. I particularly like how the milk chocolate around the toffee begins to melt while the interior of the chunk stays nice and crunchy. More

Dinner Tonight: Chicken a la Diable

This is not the most overpoweringly spicy dish. That said, there's little faulting this recipe from The Paris Cookbook by Patricia Wells. It's the kind of technique-driven recipe that makes cooking French food so satisfying. The mustard and pepper are perfect complement to mild chicken, hidden under a breadcrumb crunch that reveals a juicy interior. Less than ten ingredients and an hour later, it's a pretty fine dinner. More

Dinner Tonight: Lamb Meatballs

As much as I might crave a gyro sandwich—the spiced lamb, cool tzaziki, warm pita—it's tough to properly reproduce it at home. Without a turning spit and the associated hassle it would be to use one, it's just not practical. Luckily, it's simple enough to put together all those flavors into a meatball, serve it with pita and greek yogurt or tzaziki, and pretty much cover your ground. It's also possible to pull it off in less than an hour. More