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5 Lesser-Known Bourbons You Should Be Drinking

I don't know if they're that rare, but I'v recently discovered Angel's Envy (I know its [pretty common) and Eagle Rare (not sure about the one). Both were lovely, smooth but interesting. Definitely worth looking into!

We Try Everything On Taco Bell's New Breakfast Menu

In honor of Easter, those sausage pellets look like bunny...pellets.

5 Colonial-Era Drinks You Should Know

These sound awesome. I need a Stone Fence and Rattle Skull soon.

Knife Skills: How to Slice Chicken Breast for Stir-Fries

So basic, so helpful! I usually butcher chicken when I'm cutting it!

Share Your Sweets: Baking With Jam

^ That should be recipe, not receipt.

Share Your Sweets: Baking With Jam

Thumbprints are wonderful! I make a receipt out of a kids cookbook (little bears everywhere and warning to let an adult use sharp objects) and they are the best!

My mom makes an amazing apricot jam cookie- shortbread bottom, jam in the middle, topped with an almond paste crumb. Would work with many jams I think.

What's Your Biggest Gripe About New York Restaurants?

Tiny, uncomfortable chairs smooshed together.

A Brief Guide to Great Stinky Cheeses

Yum! I just sampled something called "slap ya girdle" or something like that. It was so vile! It was the stinky cheese for those who don't care about flavor or character...just funk.

The Best Budget Irish Whiskeys

Frank...I am a single malt gal but I really dislike peat. Try Speys- Macallan 15, Balevenie 12, Arran anything, Mortlach (if you can find it).

The Best Budget Irish Whiskeys

If you want something really special, but are still on a budget, get Powers Signature Release. It's under $50 (I've gotten it as long as $40), amazingly smooth yet flavorful.

At a normal bar, I prefer Powers to Jame-o.

Easy Pie Dough

Thanks! I wasn't sure if it would get too incorporated and ruin the flaky layers effect. To the box grater!

Easy Pie Dough

Like many, I lack a food processor, so all pie crusts are REALLY made by hand. I read a hack that suggested freezing butter, then grating it with a cheese grater to help it incorporate. What are your thoughts on this? Otherwise, it's back to the chilled cubes and pastry cutter.

Baileys Irish Cream Pancakes

Scott- cake and AP flour are very different, so that may have caused the issue. To use regular flour when cake is called for, you take out 2tbsp per cup. For this recipe, I'd take out 3 1/2tbsp.

Taste Test: British Digestives

Mmmmm digestives. I love hitting the shops in the Bronx that get a nice supply of McVities, Cadburys and Walkers. I tend to hoard the "rich tea cakes."

The Serious Eats Guide to Whole Grains

Any tips for those who prefer the "rice cooker" method? I'm never sure how much water to use or how much time it'll take, but when you only own one pot it's tricky.

The Serious Eats Guide to Whole Grains

This is wonderful! The illustrations are adorable! First- thank you for being so clear on oats. I have written many a complaint to American publications that make blanket statements about oats being GF. I've been playing with new grains since Bob's Red Mill started this new international grains line (teff, kamut, others). Teff is on my list, once I finish my millet. :)

9 Oscar Hot Dogs Inspired by the 2014 Best Picture Nominees

The Gravity dog made me so SAD! :(

Coffee Maker History: The Moka Pot

Tried it twice with the lid open. It doesn't destroy the kitchen, but it doesn't change things enough to justify the mess of my stove.

How Founders Brewmaster Jeremy Kosmicki Got Into Beer and Why KBS is So Popular

I LOVE Founders, especially the Breakfast and the Sexy porter.

Snowdonia (out in Astoria) is doing a tasting menu with them next week (and I believe there's room). Excited to try some ales!

Where Do You Take Out of Towners in New York?

Shake Shack (the original) to get the touristy thing done, then anywhere in Astoria for Greek food.

Carrot and Rye Berry Salad with Celery, Cilantro, and Marcona Almonds

Sounds really yummy! I'd probably add some chickpeas because I put them in everything. :)

Coffee Maker History: The Moka Pot

If the lid's open, doesn't it spit everywhere? Mine gets feisty, especially toward the end of the process.

Bake the Book: The Irish Pantry

5 types of vinegar, 3 types of oil and old pasta sauce jars filled with dried beans!

A Valentine's Day Ode to Strawberry Pop-Tarts

I ONLY eat cherry and cinnamon brown sugar. All other flavors are just ick. :P

I agree I'd like to see lemon. The PB ones scare me.

Introducing Our New Etiquette Column, Manner Matters

Can you do an addendum on this? I've gone out with people who wanted to itemize because they ordered significantly less- fine. I get really annoyed when they try to itemize the tip- yes, I've dealt with that. Unless you showed up at the end and consumed nothing, you chip in equally for the tip because you got as much service as the rest of us.

Where to go when ___ is full

I love your section on where to go when you can't get a table at a certain place. I suggest you try "where to get GF food when Risotteria can't seat you"! I love them, but I've rarely eaten before 9pm at that place!

Crispin Boxed Cider in NYC

Has anyone seen Crispin Boxed cider for sale in NYC? I found one box in a grocery store, bought it one a whim and loved it. The website said there's none but I'm hoping!

Please don't mock the boxed cider- it's 3L of awesome.

What to do with pomegranate seeds

I just hacked up a big pomegranate and managed not to make my kitchen look like the set of Dexter. Now I'm not sure what to do with the seeds. I throw them in yogurt and on cereal. Any other ideas? There are a lot (close to 2 cups).

Go-to "impress your date" recipe

I love cooking and am pretty good, but I lack confidence when it comes to cooking for a date (just dates- friends and family aren't an issue). Most of my cooking is experimental/throw things together, so I don't have any basic, go-to recipes I know will work and will impress someone.

What are your go-tos when you want to impress someone? I'm not looking for Cosmo's Engagement Chicken, just something that is yummy.

Can I freeze Tempeh?

I bought tempeh a while ago and haven't had a chance to cook with it. It's going to expire soon unless I cook it (still no time) or freeze it. It's still in the package, but it doesn't say anything about freezing. Is it ok?

Orgeat in NYC?

Any tips on places that sell orgeat in NYC? My go-to (Astor Wines) doesn't have it, according to their website. Any suggestions?

Harissa recipes!

I have frequently come across recipes that call for harissa which, despite living in NYC, I struggled to find. I stopped saving the recipes and now I FINALLY have a jar of that peppery goodness.

What do you recommend? I was going to mix some in homemade tomato sauce and bake eggs in that. What else?

Tarragon ideas

I have a bunch of tarragon leftover from lobster salad. I know I can freeze it, but I'm not sure what I'd put it in once frozen.

Any ideas for what to do, either before freezing or after?

Softshell crab in NYC

Where should I go to get some good softshells (prepared- I'm not looking to cook them myself)? I live in the city and will take the subway anywhere, but I don't have the time/resources to go much beyond that.

Mirin labeled "cooking wine"

First- I live in a state that doesn't sell real wine in grocery stores.

I know you're not supposed to cook with wine labeled "cooking wine," which is all grocery stores here carry. So far, that's the only place I've seen Mirin. Is that ok, or should I try to find it in a liquor store? I only plan on using it for cooking, not drinking.


Cheese for lemon-spring veggie risotto

I've recently started playing around with risottos and I decided, in honor of spring, to do a spring veggie one with lots of lemon (inspired by an asparagus one I made a while ago).

I'm trying to figure out what cheese to use. There's always the classic parm, but what else? Any thoughts/tips/experiences?

How long to macaron last?

Just a quick question- I want to buy some macaron for my family (the last time I mentioned having them my mom got all pouty that she's never had one from the fancy NYC places).

How well do they travel? Also, if I get some on Thursday night will they still be good by Saturday night? Any special care I need to take?

GF Fruity Malty beer or other sub

I want to make a pulled pork recipe (link below) that calls for "Matilda, or another malty fruity ale." I have GF guests coming so regular beer is out. Do you have any suggestions, either a GF beer or something else (cider?), for a sub?


NYC Vegan Baked Goods

I need to get vegan baked goods for a work event and have no clue where to go. We want something desserty (cupcakes, brownies etc). Sadly, Cinnamon Snail will not be near us close enough to the party date.

We're in the financial district, but people come from all over. Any place in BK, Queens or south of 59th street could work.


Switching regular butter and browned butter in baking

I have an awesome butterscotch brownie recipe that I think could be made even awesome-er with browned butter. The recipe already has you melt the butter, I'm just not sure if browning it changes more than the flavor.

Do I need to adjust the amount of butter I use? If so, any rough estimates?

Food Quotations

You could probably get through life without knowing how to roast a chicken, but the question is, would you want to?
- Nigella Lawson

I saw this on HuffPo today and liked it, so I'm sharing it with my fellow foodies.

Using Bittersweet for some Dark chocolate

I'm making a fudge recipe that calls for 1lb of dark chocolate. I have a little over 13oz, but I have half a bag of 60% bittersweet morsels I was thinking of using to for the remaining chocolate. Will that work?

There's no added sugar to adjust- it's just chocolate and sweetened condensed milk (yes- I make cheaters fudge. Sue me.)


Chelsea lunch spots

My office is usually in the FiDi, but thanks to Sandy we've been temporarily relocated to W26th street.

Any tips for good lunch spots to try while we're here? I eat everything, but we have some veggies, so all types of suggestions please!

Frosted cookies to ship

Tis almost the season for sending cookies all over the place. Any tips for frosting I can use when I'm sending cookies regular mail? I was thinking royal icing, but any tips or recipes would be great.

The Vegan Experience, a Retrospective: All 28 of Kenji's Vegan Recipes

Kenji's monthlong Vegan Experience has come to an end. Over the course of that animal-product-free month, he shared many vegan recipes with us. And whether you're vegan or not, you have to admit, these soups, sandwiches, and shoot even a vegan Frito pie (!), looked pretty darn delicious. Here's a roundup of all 28 of his vegan recipes. More

It's Pimm's O'Clock: The Pimmlet

The problem with Pimm's is that it's indelibly connected with the Pimm's cup, and as much as I like that drink, there's a tiny voice in my head that kinda resents the fact that I enjoy sipping a cocktail flavored with strawberries and consumed at fancy-pants boat races. So I've recently started looking for slightly manlier ways to incorporate Pimm's into my life. More

Dining Out With Celiac Disease and Food Allergies

Dining Out With Celiac Disease and Food Allergies: "Imagine you're planning a Saturday lunch out with two good friends, and each of them weighs in on what they'd like to have: one pal is crazy for Italian; the other, Thai food. And no matter where they eat, they both want to stop by the local panaderia afterward for fresh-baked Mexican pastries. If you have celiac disease, or you're allergic to seafood or peanuts, you're out of luck." Jenni Prokopy's essay in Gaper's Block lays out the questions to ask restaurants when you've got food allergies, and gives ten good tips for eating out.... More

Making Ice Cream the Low-Tech Way

When I tell my friends that I spent my weekend making ice cream (which has so far happened five times this summer), they usually comment with something like, "Oh, that sounds cool. I'd like to do that, but I don't have an ice cream machine." Well...that's no excuse. David Lebovitz's post about making ice cream without a machine should instill confidence in those who want to make ice cream but who only have a bowl and spatula on hand. The manual method takes more attention, labor, and time (2 to 3 hours) than just popping the ice cream base into a machine, but as dddg commented on David's post, at least you'll burn some calories before digging into a bowl... More

Photo of the Day: Beet Gnocchi

Iron Stef didn't expect her beet-enhanced gnocchi to come out a shocking shade of magenta. Shocking...and alluring. If I didn't hate peeling beets, I'd want to try out the recipe for beet gnocchi with rosemary butter.... More

Photo of the Day: We Waited

Waited for 30 minutes, at least. I particular like the emphasis given by the mustard underlining. Read more reasons why people hate their servers (and vice versa) at More

Photo of the Day: Shrimp Army

The shrimp in Zach's photo of a giant pan of paella look like they're simultaneously searching the sky for a UFO...or someone to save them from becoming part of a tasty dish. Ah, too late—they're dead. And sooo delicious!... More

Michael Pollan's Twelve Commandments for Serious Eaters: Can You Live By Them?

Here they are, Michael Pollan's Twelve Commandments for Serious Eaters, from his new book, In Defense of Food: An Eater's Manifesto. As Jamie Forrest noted yesterday, a few food pundits are taking him to task for a number of them. I'm down with most of what brother Pollan is preaching. What about you? These commandments are made to order for serious fat-chewing. 1. "Don't eat anything your grandmother wouldn't recognize as food." Hard to argue with that. I don't think my grandmother would have recognized porcini mushroom foam as food, though. 2. "Avoid foods containing ingredients you can't pronounce." Hey, what about bouquet garni? 3. "Don't eat anything that won't eventually rot." 4. "Avoid food products that carry health claims."... More

Late Night Eating: East Village

What makes New York City "the city that never sleeps" is the fact that there's always someplace open to eat at any hour. Intern Jenn Sit checks out the classic nocturnal nosh spots in New York City's East Village, a neighborhood that is the epitome of cheap delicious late-night dining. More

Come on in 'The Kitchn'

This week The Kitchn features spaghetti squash and gives tips for choosing the best one and how to cook it, including related recipes. Also on The Kitchn, a review of Epicurean boards, what to do with leftover egg whites, how to make your own wedding cake, and tips for cooking with lavender.... More

Photo of the Day: Dipped Cones from Mister Softee

Photograph from Pabo76 on Flickr Mister Softee may not be the best soft serve you'll ever eat, but on a hot day, a cone full of creamy goodness may just be what you need. Young Yun captures the beauty of Mister Softee's chocolate-dipped and strawberry-dipped cones.... More