I love to cook and experiment in the kitchen. I have 2 kids who have been eating curry since they could eat it pureed. :)
I actually also add some old bay/Chesapeake bay seasoning to the poaching liquid. I cannot resist that stuff.
Considering we just eat it on crackers in our house, this is excellent. I shall be eviscerating our noses soon.
True story: I have a friend who abhors eggplant. His favorite thing at our BBQ everytime? The baba ganoush. So, I feel like that is a win for the baba ganoush every time. Best of the dips.
Kenji, any thoughts on the best kind of charcoal to use? Brand/infused/etc.? Plain old?
The lazy side of me is so glad @VeganwithaYoyo asked that, because ... well, on quick dinner nights, that's exactly what I am going to do. The tarragon & lemon version looks really perfect for me.
I do so love Hugh Acheson.
This is one of the consistently good, informative and touchings series on Serious Eats.
I completely concur on the buttermilk in this recipe - it just elevates the dressing and makes it perfect.
I agree with every single point in this article. All of these things are bagel truths.
I always thank my lucky stars my MFM and OB gave me the green light on sashimi. I would have been lost with out my treats!
Tejava can sometimes be found at Trader Joe's. Those days are happy days for me.
Yup - Wegmans in VA has fresh baby corn available all the time! I too have a secret love of niche produce and the weird origins behind them, so I always loved being able to pick up a package. Now I live in FL and no such luck.
Chicken chipotle soup. Easy and quick. Great white northern beans, chicken, chiles in adobo, stock. It can be super-spicy, but it is so warming and delicious.
Pinning this and probably eating way too much of it all the time.
Seconding Cary. The fact that no chains have thought of this is amazing. They could have made mint on this.
Oh this piece struck me today. Thank you for it. It really was like a music piece.
These are absolutely gorgeous looking desserts!
In particular I like the step wherein we have to BE you. Not like you, mind us. That's not good enough. Otherwise, the results ... meh.
So, this is complicated, but my love of poutine knows no bounds, so I may actually try this, for sake of having something so good in my stomach. Though, I may do a fancy chicken gravy. :)
This and tarragon vinegar are definitely my two favorites.
I've recently found Scarpetta vodka sauce and ... I think it is better than my old standby of Rao's. I mean, far and away. http://saucesnlove.com
That being said - what is out of stock for me is not the 25$ linked one, but the option that is a Prime shipping, 18$ choice.
And it is out of stock for 1 - 2 months. Whomp whomp. :(
I know what I'm making for the next holiday meal dessert and boy, do I feel foolish for trying so hard before. Everyone loves banana pudding, why didn't I think of doing a banana pudding trifle!
This wasn't just a good background on food photography, your info on f-stops, shutter speed and ISO was good too! Job well done. :)
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