Sardinian Pecorino, garlic, olive oil
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.
my favorite experience with it, was making the no knead pizza dough last night with my boyfriend and eating the leftovers today...mmmmmm
just a quiet superbowl with the boyfriend...some fried chicken margaritas and perhaps some nachos
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
on its own
simple, on its own, perhaps with some cheese
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
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?'
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
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
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
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
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.
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.
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.
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.
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.
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
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.