Looking for your suggestions of good places to find both fresh, gluten-free baked goods/snacks and beer. Bonus points if you keep a gluten-free diet due to health concerns, so you can verify that the establishment(s) are careful with their baking methods.
My bro-in-law is a sensitive celiac. With the 4th coming up but not much time between now and then, I'd like to buy some delicious food and beers for him so he doesn't have to spend another holiday drooling over things he can't eat.
Preferably Manhattan and Queens, but any suggestions are greatly appreciated! Price isn't too much of an issue, so long as the place doesn't exclusively offer $50 gold-leafed brownies or something like that.
It can include milk/eggs, but no meat, chicken, or fish.
In my house, we're trying to be more creative without using meat. Organic stuff is outrageously expensive in the neighborhood, and the cheaper chicken breasts the size of basketballs just do not seem right.
Recipes/prep descriptions are helpful! Thanks!
It's true. I entered a silly magazine mini-essay contest, and won a 5 qt Kitchen Aid stand mixer, which I have wanted my whole life but am to cheap to ever buy. It's coming with three pasta attachements, and a ravioli attachment.
Now, what do you do with yours? What would you probably never bother to make without it? What is this magical appliance essential for?
Links/recipes will earn bonus points!
My officemates alternate bringing in desserts, especially during the holiday season. What's a tasty, impressive dessert that's not too fussy to travel from home to work, and feed a group?
Anything - cookies, bars, pie, etc. Lemon bars, cheesecake, and pumpkin bars have been done already.
Also, no nuts! (allergies)
Whether it's what you put in your homemade quiche, what your bff puts in his/hers, or that restaurant or grocery you go to simply for the quiche...what do you like? Fillings? Crust? Topping? On the side?
My default homemade quiche has onions, garlic, spinach, and mozz/cheddar cheese. Some new inspiration would be nice, however exotic or not.
Maybe it was a recipe printing error, your preparation mistake, or just a downright disgusting combination that didn't seem so until you made it. Tell me!
I ask because last night, in an attempt to try a new, quick recipe, I made something even my most open-minded taste-tester refused after a bite. It was a simple sauteeing of red cabbage and onions with some balsamic vinegar, s&p, and corn. It was gross! And smelled bad! I needed white vinegar just to get the smell out of the pan. Never again.
It's that lovely time of year again when apples in my neighborhood actually come from somewhere nearby, and the price drops below $1/pound. It's hard to resist those 5lb sacks.
But when making one more apple pie might push you over the edge, what do you do with your in-season apples of choice?
I am in desperate need of easy ideas for lunches for me + bf, but this is a special challenge. We work full-time days and are full-time students at night, so:
1) No fuss! I get home at 11pm, and get up for work at 7am.
2) Travels somewhat well - especially smashed under a 1500 page textbook in my book bag.
3) Reasonable cost - it must justify taking the time to pack lunch instead of buying.
4) This can include a meal I make on Sundays to portion out for the week, but it has to be something that keeps well and fits in a TINY fridge.
5) I live in Queens, so I have access to all possible produce/goods. Go light on the meat, though.
I am INCREDIBLY tired of pasta salad and PBJs, and I don't cook dinners anymore, so no tasty leftovers from the night before.
I will be spending a few glorious days at Acadia, staying on the island just outside of downtown Bar Harbor. Any restaurant/otherwise food recommendations?
I am so sorry that my boyfriend has a cold, but it means that while I'm busy stuffing him full of comfort foods and hot tea, I can whip up strange yet delightful concoctions of food that I might not prepare for the both of us.
My body was craving nutrition last night so I made a bowl of sliced red beets, fresh spinach sauteed in garlic and butter, and some garbanzos in a serving for one.
Since most recipies are built for multiple servings, what do you put together when you want something a little simpler? What's your default dinner for yourself?
Your wisdom is greatly requested, SEers!
I've lived (rented) in the NYC for a decade now but have struck it relatively lucky with decent kitchens/appliances for most of that time. Until now. Tomorrow I am moving into a beautiful, cheap apartment close to the train in a great neighborhood, top floor, sun-drenched, you name it. Then there's the kitchen.
It's not the size of the kitchen that perplexes me so much as the My-First-Appliances -- easily the smallest refrigerator and stove I have ever seen. The stove is the 20" Summit model with no hood and one rack, and I am losing sleep over wondering if I can fit a standard size cookie sheet in and close the oven door at the same time.
In this particular neighborhood, and given my desperate need to move and compromise with my boyfriend, it would have been silly to pass up an apartment like this. But since it is a rental and I can't really purchase new major appliances, I'm going to have to reach into the depths of my creative self to cope.
Have you had a similar compromise to make? How did you deal? What gadgets helped? What's your sage advice?
I'm making a simple recipe for lamb shoulders - a rub of curry powder, s&p, browned, then baked for a few minutes.
In the past, I've prepared it with a side of smashed peas (peas, shallots, mint, lemon juice, etc), but I'm looking for something new and easy.
What do you eat with your lamb?
So about last November, I swore off commercially produced bread and started only making my own, suspicious of ingredients and in an effort to be more thrifty. It's been wonderful -- the smell of fresh bread baking is incentive enough. I make mostly bread for lunch sandwiches, a combo of wheat and white bread flour, agave nectar, olive oil, water, yeast, and salt. I usually enhance it with some ground flaxseed and vital gluten.
However, I've had a tricky problem. The reason I avoid store-bought bread is primarily because of preservatives, but darn, they do serve a purpose. I store my bread in a plastic Zip-loc bag once cooled, and it only seems to last for a couple of days, max.
Has anyone had any luck keeping bread fresh longer? A storage contraption or method that is exceptionally air-tight? A secret (natural) ingredient that gives you a few extra days with your lovingly made loaf?
So I've recently become obsessed with baking my own bread -- I've been store-bought-free for three weeks. Naturally, there is still a lot of experimenting going on with types, flours, and those little tips and tricks of the trade.
What are your tricks and pieces of advice? And also, what's the best way to kick up the fiber content?
I will need so much exercise after all the meats and beers. However, if you have any favorite spots in Berlin, Munich, Dresden, Nuremberg, or Salzburg (Austria), let me know so I can at least have a game plan.
This weekend I'll be visiting the fam. As has become the custom, I'll cook lunch on Sunday for three adults and four children, ages 6-17, who are somewhat picky eaters. On the menu are fancy grilled chicken burgers with all the fixings, roasted yam fries (some russet fries for the pickies) and a veggie/salad.
My challenge is a tasty, not-too-calorie-laden dessert that will wow the adults and satisfy the kids' palate, that also matches the "Burgers and Fries" theme. Any ideas?
For days, and days, and days. I went overboard, thanks to a bunch of beautiful, fresh basil the size of Daniel Plainview's ego.
But what to do with it now? What do YOU brilliant and culinarily gifted people do with your pesto? What other manifestations do your large bunches of basil take? Bonus points for creativity and flourish!
Tired of paying $4/loaf for organic sandwich bread, I'd like to invest in a bread machine. I've never used one before, and there are so many on the market that I don't even know where to begin.
I would use it for loaves of whole wheat sandwich bread, and occasionally some fruit/nut breads. Preferably something on the fast side, not too bulky, and does not easily overheat.
What do you use? Is there one that fits these specs? Thanks!
What are your secret (or, not so secret) shortcuts in cooking? Do you do everything from scratch except for that one little trick? What is it?
Mine is Annie Chun's Pad Thai sauce...no experimentation of my own with the million different possible ingredients has ever made home cooked pad thai taste so good.
I know you have them!
Please tell me where and what you buy to make your sushi at home, and share your secret tricks. Fresh fish? Nori? Good crab stick? Rice tricks? Rolling technique? Special rolls? Veggie rolls?
My only attempt involved cheap ingredients that produced edible, nicely-rolled maki, but certainly not something I'd serve to guests, or even bother making again instead of ordering out. The nori was too chewy and salty, the crab stick was funky, and I had trouble perfecting the rice without a rice cooker.
S.O.S, people...Save Our Sushi!
So I am in the spirit to host a dinner party for 8-10 to beat the winter blahs. However, this particular group of people has an extremely varied palate - some vegetarians, some fish allergies, some gourmet foodies, and some generally fussy eaters.
If presented with this challenge, what would your menu look like? Bonus points for creativity and flourish!
For the holidays, I'd like to surprise my boyfriend with a comprehensive cooking class for beginners/intermediate skills (he can boil water...but wants more practice in the kitchen). Any suggestions in the NYC area (Manhattan and Brooklyn preferred).
I'd like to take my boyfriend to L'Atelier de Joel Robuchon at the Four Seasons NYC for Sunday brunch. For some reason, I've had an impossible time finding anything about brunch there online--pricing, variety, whether it's worth it, etc. Have you been there and/or can report on the experience? Do you know where I can find a menu or listing online? Thanks!
My boyfriend and I don't eat red meat, and I am allergic to most seafood. For some serious protein, this leaves us with chicken. What is your favorite (easy, healthy) way to prepare boneless/skinless chicken?
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