Hi there - a few weeks ago I had lunch at Otto in NYC with my sister, and since then I have become obsessed with the brandied cherries that were served with the cheese plate. I'd like to try to make them at home, while cherries are still in season, but am not sure what type of brandy to use. Any recommendations, SE'ers? Thanks.
Hi everyone! Question for the group - does anyone have any recommendations for a good place for a celebratory meal in NYC on Sunday afternoon? I just had my first novel published (yay!!) and the launch event is taking place in downtown NYC that day. My sister has invited about 10 people, and I'm sure we will pick up some other close friends/family members, and so it would be great to find somewhere reasonable that can also please a crowd. I was thinking about Chinatown, but any suggestions, especially places downtown, would be great. Thanks so much!
So my office has cancelled the holiday party and instead we're having a potluck luncheon. Somehow, even I'm way low on the totem pole pay-wise, I'm stuck doing a main course, which I can't really afford to do for 19 people. Does anyone have any ideas on some sort of good hearty dish I can do relatively cheaply? Someone is already doing chili, rice, and there are a ton of desserts already signed up for. Thanks.
Hello Serious Eaters -
I'm off on a weekend trip to Northern DE for a combination visit to the Brandywine Arts Festival and college reunion, and my friends and I would love to go to a good place for dinner. We all went to the University of Delaware so we know every pizza joint, dive bar, and sub shop in the place, and much as we'd love to relive our halcyon days, as one of my friends put it, "Let's eat somewhere we can afford now!"
Any suggestions would be gratefully considered; it's been 15 years since any of us have been back. Thanks for your help!
I've just recently been given a warning about the state of my blood sugar and am taking steps to correct it. However, I've got folks coming for brunch on Sunday and I'd love to whip up a summer fruit cobbler or crisp but I fear both the sugar and carbs. Does anyone have any recipes or ideas on how to cook/bake with Splenda, or know if I can sub whole wheat flour for AP for toppings, biscuit dough, etc? Please help! Thanks!
My 38th birthday is this weekend (yay!) and I am having a dessert party to celebrate. Because it's been a really nasty, evil, bad, lame 3 years or so of very serious illness, losing beloved family members, losing job, etc. and I am finally well enough to celebrate
So...my question is - has anyone got a cool, funky, kinda retro punch recipe which will match well with cupcakes and chocolate fondue and fruit and cake and trifle and bread pudding? I don't need huge quantities, only about 15 people are attending. And if it could be somewhat budget-conscious, so much the better.
Hi everyone! I have a chronic condition which causes low potassium - have had it since I was a kid - and am looking for some new and delicious ideas on how to supplement the deficiency via diet - I'm tired of bananas, though new banana recipes are always welcome! I already take supplements, so this is just trying to add more lovely culinary deliciousness so I can do my body and soul good at the same time. Thanks!!
Hi all -- New here and de-lurking to seek advice - I'm having 5 people over for dinner Sat night and need ideas on how to do a great and even somewhat semi-impressive menu on a budget in a tiny dishwasher-free apartment. Since this is my first time entertaining in this space, I'd be grateful for any advice, do's / don'ts, war stories, etc. Thanks
If you like Almond Joys, you're going to love this take on the classic magic bar. A chocolate wafer crust is filled with mountains of chocolate chips, coconut, and almonds.
Classic New Orleans cocktail recipes and a few more recent inventions from bartenders in the Big Easy.
This recipe takes the classic flavors of pasta with cacio e pepe and substitutes nutty, wholesome barley instead, topping it off with a simple tenderloin steak and a dollop of watercress pesto.
Twice-cooked, crispy, shredded flank steak teams up with white rice, pan-fried onions, and caramelized plantains.
As you start plotting out your Hanukkah menus and thinking about what you're serving besides brisket and latkes, as you eye that latke-essential matzo meal in the corner of your pantry, I want you to consider making matzo balls as well. And while you're at it, get creative with them. Here are three ways to do so.
This rugelach has a tender, buttery dough and a rich chocolate filling.
Streusel-topped coffee cake in single servings.
These warm and chewy brown sugar cookies really hit the spot, and in only 30 minutes.
Pineapple Upside Down Cake has stood the test of time for good reason: Tthe bottom cake is moist and buttery, while the top oozes with pineapple and caramel.
Make this awesome canned chicken soup at home, even down to the bouncy chicken meatballs, by riffing off of an Asian-style meatball.
This classic southern cake is full of pineapple, banana, and pecans and iced with a creamy cream cheese frosting. This snack cake version is easy mixed in just one bowl and oh so moist.
While I didn't grow up eating noodle kugel, potato kugel was always a staple at our house. My mother once said that if she could eat one thing every day, she would gladly eat potato kugel. I don't disagree. A hearty mix of potatoes, onion, and eggs, folded with some flour, makes for a substantive and filling meal.
Take the campfire inside with these toasty marshmallow treats.
Notes: Marshmallows can be very sticky. For the neatest bars, use a clean, sharp knife to cut the bars, rinsing and wiping the knife thoroughly between cuts....
This flourless chocolate souffle cake is so creamy-chocolatey, it's practically a mousse in cake form.
I was recently introduced to Alton Brown's recipe for microwave peanut butter fudge. I was skeptical. Fudge is tricky, and microwaves don't really allow for precise temperature control. And microwaves vary in wattage. This seemed like a kitchen disaster waiting to happen—except it actually worked.
Moist chicken elevates this quick dish into more than just a plate of pasta. Fresh basil, bright and tangy lemon, and parmesan star in a light, barely-there cream sauce.
Also known as Magic Bars or Seven Layer Cookies, these gooey, sweet treats combine all the good stuff: coconut, chocolate chips, pecans, and a graham cracker cookie base.
Yup, these gooey cereal bars of your childhood taste just as good now as they did then.
If you're a fan of rich, plush cheeses, I have three words for you: Délice de Bourgogne. Produced in Burgundy, this fine French cheese has a handful of exciting flavors hiding beneath its bloomy rind: salty, sour, and tart, with an intoxicating sweetness that wraps the whole thing together.
We all know the best part of a coffee cake is the crumb, which is why there is a heap of sweet pecan streusel topping this moist banana cake.
[Photograph: Vicky Wasik] Check out other recipes from Serious Entertaining: A Sweet Carolina Birthday » Adapted from More From Magnolia: Recipes from the World Famous Bakery....
A giant chocolate chip cookie baked in a pie dish.
This simple old fashioned dish with flat and tender dumplings is nothing short of slurpy chicken heaven.
What's that? You're sick and tired of plain old nutmeg-scented 'nog? Well, my friends, you've come to the right place, for we've got not one, not two, not even three, but a full dozen ways to upgrade your eggnog with a few simple supermarket staples.