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!
I have so many fresh cranberries and a girl can only eat so much cranberry sauce. I have some quick breads that use them, but are there any cookie recipes that I can these guys for?
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.
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).
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.
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?
Any tips on places that sell orgeat in NYC? My go-to (Astor Wines) doesn't have it, according to their website. Any suggestions?
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?
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?
I know if they float they're bad, when raw. I have a dozen eggs on the edge (they stand up in water but they do sink).
If I hard boil the lot, how long will they last?
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.
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.
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?
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?
I recently infused some pear gin and have about half a bottle of the regular gin left over. Any tips for infusions?
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?
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.
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?
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.
Is anyone else having no luck emailing recipes? I've tried emailing to myself and others, refreshing the page and nothing's working. I enter the info, click send and nothing.
I'm a big fan of gin but never learned much about it's big brother genever. I'm going to Amsterdam soon and thinking of bringing a bottle back with me. Any tips- either a brand or just advice on choosing a good one?
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.)
I'm trying to find a good kit to home-brew GF beer. Any tips? I'd prefer something on the hoppier side if I could choose.
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!
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.
Bolognese is one of my favorite sauces to make, and I'm pretty damn good at it. My goal with this vegan version is to create a 100% meat-free sauce that benefits from a long, slow braise, and produces an end result that is every bit as rich, hearty, a deeply flavorful as my own traditional bolognese recipe.
Have you noticed our infatuation with kale? And we're pretty sure we're not the only ones. We've braised, sauteed, chopped, baked, marinated and even blended kale to bring you 15 of our favorite ways to devour this leafy green. (You're welcome!)
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.
Is it possible to improve on the already near-perfect turtle? The combination of crunchy pecans, buttery caramel, and silky chocolate is already about as good as it gets. What could I possibly add to make them even more delicious? Enter bacon.
One of the best ways to learn about spirits is to taste, taste, taste. When you taste a flight of bourbons, for example, you have the chance to pit the spirits against each other, and learn more about the bourbon category by exploring the differences between individual bottlings.
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.
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....
Technology has caught up with cork, and now other nontraditional closures are gaining steam. Instead of excitement, this cheaper, safer way to store wine has most of wine-buying public terrified. And I think I know why.
I've always thought that there aren't enough egg-cooked-in-hole dishes. With the Grilled Cheese Eggsplosion—that's a grilled cheese sandwich made from two slices of bread with holes cut out and an egg fried in the center of each one—I doubled my personal repertoire. Today, we add yet another to the list, and it's a pretty awesome one.
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...
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....
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 passiveaggressivenotes.com....
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!...
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."...
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.
From the comic strip I Am a Host at the Olive Garden....
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....
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....