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From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Flourless chocolate cake. Or Ina's chicken with croutons.

rwobin at 1:01AM on 11/11/08

From Serious Eats

'Waiter Rant': The Giveaway

When I was about 12, and my brother 9, my family went on vacation from California to Maine. One night we were in a small restaurant, it was later in the evening, and we were almost the last people there. Our waitress was probably in her 80s. We all 4 ordered lobster, and when she brought our lobsters, we must have been looking a little perplexed. None of us had eaten a whole lobster before and didn't know how to start. Our waitress pulled a chair over from the next table, sat down with us, and started pulling pieces off our lobsters and showing us how to eat them. She'd take a tail fin from one persons plate, a leg from another, etc. It was oddly bizarre, freakishly strange, and endearing all at once.

rwobin at 1:24AM on 09/07/08

From Serious Eats

Chocolate-Covered Bacon for Breakfast

I live in Santa Cruz and I think I'll have to go downtown this week and see if they still have this. I just tried the Vosges bacon bar and it is wonderful.

rwobin at 11:53PM on 07/27/08

From Talk

KitchenAid Artisan Mixer vs. KitchenAid Pro Mix

I have a pro 5 qt. It's wonderful. I got it on Amazon, they have factory refurbished ones cheap. I think it was about $130 a year ago, with a 6 month warranty

rwobin at 10:00PM on 11/17/07

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From Talk

What to do with Raspberries?

Posted by rwobin, July 17, 2008 at 9:10 PM

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Flourless chocolate cake. Or Ina's chicken with croutons.

rwobin at 1:01AM on 11/11/08

From Serious Eats

'Waiter Rant': The Giveaway

When I was about 12, and my brother 9, my family went on vacation from California to Maine. One night we were in a small restaurant, it was later in the evening, and we were almost the last people there. Our waitress was probably in her 80s. We all 4 ordered lobster, and when she brought our lobsters, we must have been looking a little perplexed. None of us had eaten a whole lobster before and didn't know how to start. Our waitress pulled a chair over from the next table, sat down with us, and started pulling pieces off our lobsters and showing us how to eat them. She'd take a tail fin from one persons plate, a leg from another, etc. It was oddly bizarre, freakishly strange, and endearing all at once.

rwobin at 1:24AM on 09/07/08

From Serious Eats

Chocolate-Covered Bacon for Breakfast

I live in Santa Cruz and I think I'll have to go downtown this week and see if they still have this. I just tried the Vosges bacon bar and it is wonderful.

rwobin at 11:53PM on 07/27/08

From Talk

KitchenAid Artisan Mixer vs. KitchenAid Pro Mix

I have a pro 5 qt. It's wonderful. I got it on Amazon, they have factory refurbished ones cheap. I think it was about $130 a year ago, with a 6 month warranty

rwobin at 10:00PM on 11/17/07

From Serious Eats

Cook the Book: Asian Flavors of Jean-Georges

Peanut thai noodles

rwobin at 9:53PM on 11/17/07

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Thank you for participating, and congratulations to our winners:

buteeful
mercuryhime
manali98
peanuty
pearl

Winners have been notified by email and also appear on our Contest Winners page.

Adam Kuban at 5:47PM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

People always ask me to bring spicy cheese dip, and I rarely ever bring it back home!

dewer421 at 4:53PM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Mushroom and cheese bread is a must make for me!
Thanks!

michele84 at 4:51PM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

My New Orleans pecan pie never lasts too long once it's out of the oven...

mizBIGhead at 3:57PM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

My hot cheese dip is always requested and so easy! 3 cups of assorted shredded cheese mixed with 3/4 c mayo and a can green chiles and some chopped onion, top with pepperoni and sliced olives. Pop in the oven and serve with torilla chips.

lindatro at 3:15PM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Cornbread dressing to serve with turkey/chicken. I always have to double this recipe.

lindah at 2:46PM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

macaroni and cheese with a bread crumb and parmasean cheese topping :) YUMMY!

jennifer57 at 2:34PM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

My friends and family insist I bring Broccoli Cheese Squares. I make them so often, I could do it blindfolded!

cbdileo at 12:36PM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

green pepper casserole

ssmina at 12:06PM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

A simple cheese ball, made with just shredded cheddar and cream cheese and served with crackers, always seems to please. I love it as is but toppings can always be added. Also blondies for dessert are loved.

07violet at 11:51AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

they love my lasagna :)~~

klp1965 at 11:40AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Deviled eggs.. :)

tina9157 at 11:13AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

My homemade Macaroni and Cheese!

kaylee8 at 11:09AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

potstickers

salty at 11:09AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

glazed carrots

djohnson21 at 10:59AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Sweet & Sour Meatballs

barblong at 10:57AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

I cook a lot of different dishes, but I guess the favorite would be my homemade cheesecake. Thanks for having the contest.

brmetcalf at 10:27AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

I'm famous for my Tortilla Soup. I have to make it right before dinner. Otherwise, I'll eat the whole batch myself! Sooooo gooooood!

cowleyh at 9:59AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

I am famous for my Baked Beans.

countrybear07 at 9:33AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

My orange pistachio biscotti. The recipe is from William Sonoma. ITs the best!

LoriA at 9:18AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

spaghetti

lilyk at 8:36AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

apple pie. (un)fortunately, it never gets old.

grace24 at 7:54AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

I make baked parmesan cheese rolls that everyone loves at get-togethers. They are so simple to make, but everyone is convinced they must take hours ; )

wordsmoveme at 6:41AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

broccoli and cheese casserole

jmahurin40 at 5:13AM on 11/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

I always get requests from my family and friends for my shrimp dip. My daughter even placed in 4-H competition with it! Thank you for the opportunity to participate in this giveaway!

HAVE A HAPPY THANKSGIVING EVERYONE !!!

bndraldy at 4:18AM on 11/17/08

Recent Posts

From Talk

What to do with Raspberries?

Posted by rwobin, July 17, 2008 at 9:10 PM

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