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lazy_lurker

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

Crepes with nutella

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

Bake the Book: Frenchie

almond croissant with a cup of espresso

Vegan Quinoa, Broccoli, and Kale Curry

Looks excellent, and its something I can make on my camping stove, as my kitchen is in remodel (demolition) mode.

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

Few real experiences here - but I am of Jewish ancestry, and have been invited to Seder dinners on the basis of my eyes and nose. Loved it too, even the gefilte fish.

Macaroni and Cheese Waffles

With my on-going kitchen remodel, I'm depending on my waffle iron to feed us (including 2 teenage kids). They love mac & cheese, so this definitely is on this weekend's menu.

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

Pasta with cauliflower-cheese sauce, from Vegetarian Epicure.
But I love almost everything from "savory way", and this book from Deborah Madison is at the top of my wish list!

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

A hot pot in Chongching, China. So spicy I almost cried.

Samantha Bee's Salty Caramel

OK, this might be worth re-wiring my oven....

Bake the Book: First Prize Pies

Banana cream pie, yea, me too...

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

Corned beef, probably in a sandwich, with grainy mustard.

Bake the Book: The Model Bakery Cookbook

toast made with whole-grain bread and butter.

Cook the Book: 'Kitchen Confidence' by Kelsey Nixon

Oatmeal scones. They bring memories of childhood, and are perfect either alone or with a good bowl of soup.

Michael Ruhlman's Offset Spoons, for Better Basting, Skimming, and More

@meat guy, you made my day.

Crispy Vegan Smoked Mushroom "Bacon"

Really? Light the wood on fire in my kitchen, and put it into a pot? Will it damage my pot or burn my house down? Because really, I want to try this recipe. I'm also wondering about using smoked paprika or smoked salt.

Cook the Book: 'Spain' by Jeff Koehler

Flan, because I am a sucker for custards. But just last week I prepared a spanish potato salad - with oranges and pimentos. Simple, seasonal, and a great antidote for winter doldrums.

Cook the Book: The 'Roberta's' Cookbook

My mac & cheese has tofu and artichoke hearts, and kids actually love it!

Vegan: Caramelized Onion and Mushroom Panini With Sun-Dried Tomato Mayonnaise

I use my waffle maker as a panini press. Why not?

Bake the Book: Puddin'

Coconut tapioca, though lemon tapioca is a very close second (a la Bittman).

Cook the Book: 'Nom Nom Paleo' by Michelle Tam and Henry Fong

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

Posole -- from the corn requiring liming, and having to find a whole pig head, it took a month!

Cook the Book: 'Whole-Grain Mornings' by Megan Gordon

steel cut oats or oatmeal scones.

Cook the Book: 'One Good Dish' by David Tanis

oatmeal scones (my Scottish grandmother's recipe)

Oven-Roasted Tomato Caprese Salad

I'm guessing in the roasting step. I wonder how this salad would taste with my frozen roasted tomatoes from last summer's garden.

Cook the Book: 'Feast' by Sarah Copeland

roasted cauliflower

sensuell pots (Ikea) for induction??

My kitchen remodel will include an induction cooktop, and I had talked myself into buying all clad. However, on yesterday's trip to Ikea I saw their new Sensuell line of pots. Very heavy, aluminum core that extends up the sides, and very, very reasonably priced. Of course, made in China, not US-made like the all-clad, but seriously well priced.

Have any of your tried these? Is Kenji working up an equipment review (fingers crossed)?