@zaile - I am part of a SLC cookbook club, into our fourth year. If you will supply me an email address, or a rendezvous (east bench), I'd be happy to meet you and discuss your joining our group.
I keep a spice spreadsheet, have for several years now. In addition to the purchase date, I track the appearance of the container (tall bottle with green cap) and its location (white box with blue handles). I am very envious of all of you with good bulk spice sources close at hand - my next strategy is to develop a small spice coop - maybe a dozen friends to go in on orders.
Za'atar is my major use of sumac - I love it on a fried egg.
Christmas Eve dinner for 25, this was superb. Many thanks.
Ravioli filled with an egg - my BFF makes this sometimes and its amazing.
This interview was so wonderful. I've been a fan of Faith Durand (and serious eats, of course). In fact, Faith's kitchen remodel was my kitchen's inspiration. But this interview game me new insight into someone I (unreasonably) feel is like a friend. Thank you!
Today's young cooks want beautiful photos, so I would be reluctant to give them any of the old classics. Save those for once the person is hooked on cooking. There are so many gorgeous cookbooks that explain many things, but I would probably also give ATK's the Science of Good Food. Its got recipes, not too difficult, and covers core concepts of cooking in a brief but scientific way.
tacos, corn-on-the-cob, beer, and donuts.
I just love Luisa - her book and blog - and have to add that she really helped me out of a pinch. After spending a sabbatical just outside Berlin, she helped me to find a recipe that my daughter requested for her birthday - a warm farina cereal. A talented, friendly, and generous person!
Can't wait for the new cookbook!
pumpkin pie, made sexy with a dose of dark rum
tomato cobbler - from Mark Bittman and it will definitely be in the "favorite recipe" cookbook I am making for my children.
brown sugar is my favorite -- reminds me of my mother's left over pie crust, which we used to make a small hand pie with a dab of butter, sugar, and cinnamon. I always had to taste it when it was so hot it burned my tongue, but still loved it.
Occasional boxes of pop tarts sneak into the house, to the delight of my teenage kids. Will have to look for the peanut better flavor!
This looks really delicious.
Swiss chard -- delivered in a tortilla with mashed sweet potatoes and a wee slice of very sharp cheddar. Its amazing how much swiss chard I can get my kids to eat when served this way!
Smoked paprika tomato jam - sweet and spicy at the same time (sticky, too).
Make that The panne cotta is amazing. It is a beautiful color from the saffron. Prepared a 5x batch for company so hoping the apricots and syrup are as good.
There appears to be some missing text where preparation of the syrup is described ("drop in the pod and the kernels". And no indication of when you use the lemon peel.
Panda cotta is amazing though if you are prepping to serve the next day cut down on the gelatin.
Just ate at this great spot. Opted for the restaurant instead of stand for the wider options. If you buy a $15 T-shirt, you get their menu #1 for free (so T-shirt is $7). Sweet deal. Extra sauce and that chicken skin -- and the Thai iced coffee -- perfection.
eggplant - those dark purple, sleek and slender ones...
Delicious! I was able to make this with a camp stove and electric skillet (mid-kitchen remodel). I loved learning more about different chinese noodles, and found the frozen lo mein at my local asian market. Of course I had to modify - added some fresh ginger and a red bell pepper. Teenagers were very excited about this dinner!
I'm shockingly uneducated about Peruvian food - but I am very intrigued by the extremely diverse potatoes that are grown by people in the mountains - so I'd look for interesting potato recipes (and Ceviche, of course).
corn on the cob.
Great and timely, thanks. My own egg salad does include a bit of mustard, and as I am a big fan of crunch, I always include diced red bell pepper (and I like its bit of sweetness). Had never considered scallions, though, so thanks for that great idea (I had my $$ on the shallots winning).