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lazy_lurker

Faith Durand's Favorite Cookbooks

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!

What Cookbook Would You Buy For a First-Time Cook?

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.

Win a Copy of 'A Boat, a Whale, & a Walrus'

tacos, corn-on-the-cob, beer, and donuts.

Luisa Weiss's Favorite Cookbooks

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!

Win a Copy of 'Tacolicious'

Win a Copy of 'Seriously Delish'

pumpkin pie, made sexy with a dose of dark rum

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

tomato cobbler - from Mark Bittman and it will definitely be in the "favorite recipe" cookbook I am making for my children.

Taste Test: 1 Day, 23 Pop-Tart Flavors

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!

Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'

This looks really delicious.

Win a Copy of 'A Change of Appetite'

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!

Win a Copy of 'Sweet and Vicious: Baking With Attitude'

Smoked paprika tomato jam - sweet and spicy at the same time (sticky, too).

Buttermilk Panna Cotta with Moscato Apricots

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.

Buttermilk Panna Cotta with Moscato Apricots

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.

We Eat Everything at Nong's Khao Man Gai in Portland

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.

Win a Copy of 'Vibrant Food'

eggplant - those dark purple, sleek and slender ones...

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

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!

Win a Copy of 'Ceviche: Peruvian Kitchen'

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).

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

The Food Lab Turbo: How to Make The Best Egg Salad

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).

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

Bittman's tofu chocolate pudding - it was published in NYT several years ago. Easy, delicious, and I love serving it to my friends to claim to dislike tofu.

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

sticky rice with mango

Bake the Book: Jeni's Splendid Ice Cream Desserts

cornmeal bacon cake.

Cook the Book: 'The New Southern Table' by Brys Stephens

My favorite southern ingredient is the pecan, and I love them toasted and then embedded in waffles. Then my second favorite southern ingredient comes into play - sorghum syrup - needs to be gently dropped on the crip waffle.

Warm Farro Salad With Asparagus, Peas, and Feta

This looks perfect! On the menu for Thursday.

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)?