Do you already make white fish with crumbs (halibut or cod under a mixture of ritz crackers and salted butter) and broiled scrod?

Cook the Book: 'Yucatán' by David Sterling

Israel, Eastern Europe, West/Central China, maybe even sticking close to home and eating my way through New England.

The Food Lab: Bringing Home General Tso's Chicken

For other ideas, I'd recommend looking at Ashkenazic recipes, which often have a sweet-sour-savoury flavour profile. For example, a lot of holishkes call for citric acid powder.

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Bake the Book: Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop

The chocolate monstrosities.

How to Make Sprinkles Ice Cream (and Set Your Inner Child Free)

I learned the opposite, with the chocolate ones being sprinkles.

How to Make Sprinkles Ice Cream (and Set Your Inner Child Free)

Those are clearly jimmies.

Pie for Breakfast at Two Fat Cats in Portland, ME

Abroad, a Yankee in an American.
In America, a Yankee is an easterner.
In the east, a Yankee is a northerner.
In the north, a Yankee is a New Englander.
In New England, a Yankee is a Vermonter.
In Vermont, a Yankee is someone who east pie for breakfast (alternately, someone who still uses an outhouse).

Cook the Book: 'Joy of Kosher' by Jamie Geller

My family doesn't cook meat with dairy directly, and keeps pesadik. While red meat rarely enters the house because a member doesn't eat it, it is never served with dairy. Pork and other treif never enters the house, either.

Poll: Are You a Blotter?

I generally pour it off.

Testing the Five-Second Rule, Lime Prices Skyrocket, and More in Food Policy This Week

I fail to see where the findings support "mostly plants."

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

Cheese-stuffed squash.

Bake the Book: Frenchie

Great Passover ideas?

I've been thinking about making normally store-bought ingredients at home this year. Horseradish and chopped livers are a given and have recipes on SE, but the real dividend will come from gefiltefish (Litvak:, Galitzianer, from Gertrude Berg (in character as Molly Goldberg) herself: and dessert. Since I have sunflower meal that I hope isn't rancid (spent a good year in the cabinet before I thought to freeze it), I may make tarte de santiago. Another idea is some sort of parve matzo Napoleon. I could probably also throw together some compote and macaroons. Not sure what other dishes I'll have guests expecting at the table (what's the name of the potato cake?).

Poll: How Do You Eat Your Leftovers?

Toaster with extra cheese.

Manner Matters: Bread and Butter Basics

Another possible reason might be the risk of dropping a buttered roll in your lap.
That said, I've heard various sources say that warm bread is exempt due to the benefit of melted-in butter.

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

The "death wings" at some place in Florida. My face broke out in a rash wherever the sauce touched.

So what did you have for St. Patrick's Day?

Holishkes. I'd meant to do something else with the cabbage, but I didn't want to waste those nice outer leaves.

Ask a Bartender: The Bartender Secrets Customers Don't Know

"Gin is the original flavored vodka..."
History says otherwise.

Bake the Book: First Prize Pies

Lemon or lime pies.

Cook the Book: 'My Irish Table' by Cathal Armstrong

Corned beef and cabbage, braised.

Cook the Book: 'Kitchen Confidence' by Kelsey Nixon

Baked chicken thighs.

Beyond the Bagel: All About Smoked Fish

Don't forget sable.

How to Stop Worrying and Learn to Love Bitter Drinks

Oddly enough, I've found Campari cocktails to be too sweet. Of course, I was drinking a boulevardier, so the bourbon and sweet vermouth probably didn't help.

We Try Every Flavor of KIND Healthy Grains Bars

Bet these would add interest if chopped into pudding.


So, I don't see any recipes on the site for cholent, despite it being widely variable by family and national origin and a very handy holiday meal because of how far ahead you handle it. I've asked my parants if they inherited any recipes, but my mom's family was never that observant and my dad's mother didn't do big meals. It would be cool to see Kenji take a stab at a recipe like this, just to see how he responds to the need to make a dish longer instead of shorter and the necessary hands-off nature of the food, but I'd like to hear what the community has to say about it.

How can one use carob well?

Ah, carob, that oft-maligned chocolate substitute that is used in the middle east for all sorts of things. It can be made into a syrup/molasses, its seeds can be ground as a thickener, and its pods can be made into a powder. It naturally contains sugars. How is it properly used? I have no idea.
I've been thinking that one way to get a little bit of extra chocolate flavour into various products (mainly cookies, but I suppose cakes and brownies would work just as well) by replacing the sugar in recipes with carob, most likely by modifying a recipe that calls for a syrup (mollasses?) and substituting the carob version. I'd also substitute the butter with cocoa butter and see how badly that blows up in my face. Anyone know how that might work or turn out?
I'm also curious if anyone knows how it's used in its native cuisine.

Favorite/Most Amusing Chef Quirks

This topic was inspired by my watching several episodes of Simply Ming in a row and seeing how his apparent refusal to do multiple takes (there's really no other explanation) has led him to say humorously boneheaded things on the air. At one point, he said something to the effect of "and now I cut the fish into two pieces" while clearly cutting it into three. In a short, bookend segment, he said on the subject of toasting croutons "now this should take one minute at most [quick cut] okay, it's been two minutes and these are ready." He actually caught himself and corrected after referring to orange syrup as carrot syrup.
I've also heard that in my parent's day there were various famous chefs who tended to go through a good bit of wine over the course of an episode and quite clearly not finish sober.

So, Serious Eaters, what chef quirks amuse you?

Making a custard with coconut milk

So I'm making this bobotie recipe, but I don't mix meat and dairy. As such, I purchased coconut milk to take the place of conventional milk in the recipe. Are there any ways I'll have to adapt the recipe to make it work correctly?

Ideas for a millet-based desert?

Long story short, I have several packs of millet flour. Wikipedia says that it gives a sweet, nutty flavour to baked goods it is used in, so I thought that it would make a good cookie or pastry. Any ideas? I also have sunflower flour, if anyone has ideas for that.

10 (Not Just Green) Sweets To Make For St. Patrick's Day

There are a few routes you can take on St. Patrick's Day, ranging from the all green buffet to a more traditional spread. A lot of people like cooking with Guinness or whiskey—makes sense, as there's sure to be a lot around—and some like the ease of a classic soda bread. Whatever your style, we have 10 recipes to help you celebrate this Sunday. Éirinn go Brách! More