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silvermike

Cook the Book: 'Franny's'

Cacio e pepe has to be some platonic ideal.

Celebrate Ham Independence, Win La Quercia Pork!

Me, I'm going the sausage route.

Sauced: Alabama White Barbecue Sauce

It sounds vaguely like the midtown street cart white sauce. Is there some odd, backways connection or just a convergence?

Cook the Book: 'The Country Cooking of Italy'

I need to make my own damn chicken broth. And cook more chickens.

Nightly Specials at Parm: Check Out All 7 Plates

What are the lines like there?

Cook the Book: Molto Batali

Nothing beats cooking for - and with - old friends.

Cook the Book: 'The Just Bento Cookbook'

A few pieces of sushi, several dumplings, seafood salad,and some soup.

Seriously Delicious Holiday Giveaway: Pasta Mancini Collection

Tomatoes, olive oil, and parmesan.

Seriously Delicious Holiday Giveaway: Pasta Mancini Collection

What Are Your Favorite French Fries In New York?

Wilfie and Nell puts out an amazing plate of fries.

What's Your Favorite Bagel In New York?

H*H has great bagels, but I wish they weren't so precious about not toasting them for you.

Seriously Delicious Holiday Giveaway: La Quercia

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Cheddar Potato Casserole

We all know that media needs advertising. But it doesn't mean that inserted sponsored recipes in the same style as the real ones isn't unpleasant. As long as it's all clearly noted, I don't have a huge problem with this style of advertising, but I don't like it.

Cook the Book: 'The Pot and How to Use It: The Mystery and Romance of the Rice Cooker'

I've become shamefully attached to an electric can opener.

Condiment Confessions

Serious eaters have a big overlap with picky eaters, it seems.

School Lunch in India

Ouch - that really makes a ham and cheese look pretty lame.

Condiments in ... Puerto Rico: Mayoketchup

Is there a third ingredient on top there?

Cook the Book: 'The Heirloom Tomato'

salt, basil, and vinegar.

Cook the Book: 'The New Portuguese Table'

I'd be interested in finding out more about Greek cuisine. All the places by me just serve the same old gyros.

Best Indian in New York

Thanks all - and does anyone know if the hammer has truly fallen on Spicy Mina?

Serious Beer: Hefeweizen from Germany

Weinhenstaphener loses a lot when it shifts from tap to bottle. I'm sure they all do, but it's really noticeable there for one of my favorite beers.

TGI Fry-Day: Belgian Fries at Pommes Frites

My favorite fries, straight up.

Cook the Book: 'Fiesta at Rick's'

Bourdain's the one to throw the best party, no doubt.

How Do Your Eating Habits Change in Summer?

For the most part, I stop cooking soup one night a week and add more sandwiches and hummus-type dishes

Fried Fish ideas

Hi all,

There's a shop in my neighborhood that has reliable frozen fried fish fillets, prepared in house. Nothing special, but they go in the oven and come out reliably crispy and tasty.

And a little bland.

I've done a few obvious things - lemon, soy sauce, sriracha, etc. But I was looking for ideas to dress these up. They're fast and reliable when I get home late, but I want to keep them interesting.

Best Indian in New York

After hearing nothing but praise for Spicy Mina in Woodside, I went there Saturday night to find the place closed up, and I'm afraid things don't look good out there.

So I'm looking for a new, authentic, Indian place in New York that's not just another generic curry joint. Cheaper's better than more expensive, but mostly, I'm looking for a place that does more homestyle cuisine than fine dining.

Leftover cooked pasta

So, I cooked some pasta to put in soup, so it was boiled separately. I didn't end up using all of it, or really most of it, so I basically have a half-pound of cold cooked pasta sitting in the fridge, without sauce or anything.

Any thoughts on what to do, besides just reheating it with a sauce?

Organizing internet recipes

Hey all -

I had been using firefox to keep track of all of my recipe bookmarks - the tagging system let me track things in several ways (cuisine, main ingredient, allergens, etc). But now that I'm up to Chrome, I don't have that option, since I can only organize bookmarks in folders (and thus, one topic).

Anybody use something useful online? I'd hate to go back to firefox just for this, and ideally, I'd like something I can use from different computers.

Cooking Greens

Now that I've seen all these greens at the farmers' market, I realized that I still hew to the same few. So help me put together a list of great cooking greens that can sauté up with some garlic and olive oil and chile flakes.

Basically, I work with kale, swiss chard, spinach, and broccoli raab mostly. What else works?

Making baking mixes

Hey all -

I was thinking about making a set of baking mixes for a small Christmas present. The idea is to give the convienence of Jiffy muffins/brownies, etc. without having to put up with all the weird stuff that goes in there.

are there any recipes you would suggest that could do the job (ideally for cookies, muffins, cake, and/or brownies)? I'd think it'd need to be shelf-stable for a few months to be worth it.

Freezer Sauces

I've just made some marinara and pesto and tossed them in the freezer to have on hand for quick-night meals, and I'm looking for tips for other freezable sauces. Any ideas?

I've ruled out Carbonara, but if you have experience with it working, let me know!

Favorite Root Vegetables

All right, it's getting chilly up here, so I wanted to ask - what's your favorite root vegetable besides the usual carrots and potatoes? I'm seeing such an array of turnips, rutabagas, parsnips and celeriac, and I want to know what's good and what I should do with it.

I made the turnip caldo verde from Batali's trip to Spain, and I want more!

Acid, the Oft-Overlooked Seasoning

Photograph from mattieb on Flickr Russ Parsons of the Los Angeles Times reminds us that even though we may tend to reach for the salt shaker to add flavor to a dish, the addition of acidity can also work wonders: Salt is a flavor potentiator—in other words, it works chemically to make other flavors taste more of themselves. Acidity works as seasoning by giving a dish backbone or structure, which allows other flavors to stand out and shine. Parsons suggests keeping a variety of citrus fruits and vinegars on hand. Mostly important is a good red wine vinegar—he gives instructions for how to make your own out of a good bottle of wine.... More