I recently got an ad for a magazine featuring all recipes from home cooks. I know there are fabulous home cooks out there but I also know that when I cook at home I do a certain amount of improvising. I noticed a recipe that I make in this magazine and that the cooking time was way off. I like recipes that I know have been rigorously tested. Do you like the websites that feature recipes by home cooks and do you trust them?
We received a gift of a large and probably very expensive array of dried fruit. No one in the family is a huge fan of it. Any recipes or ideas in ways to use it creatively? There's apricots, dates, figs, prunes and I think apples. Thanks!
We're not huge meat eaters but I want to make a brisket of beef for the Jewish New Year. I need to find a good recipe that will be moist. I'm open to a spicy version but don't want anything with fruit.
I am looking at buying a grill. I want something fairly simple and not ridiculously expensive. I'm thinking of a Weber Kettle level. Any recommendations from grillers? Will I be happy if I buy a small one? Thanks,
We will be in downtown LA this weekend for the theater. Any recommendations for a medium-priced restaurant. Any type except Japanese is fine.
Thanks so much.
I am making my first attempt at homemade ravioli this weekend. I'm comfortable making pasta and I just bought a ravioli filler/cutter set. The main thing I'm concerned about is how thick to make the pasta dough and how to make sure it doesn't leak or explode in the hot water. Any advice or great ravioli recipes would be appreciated. Thanks!
I will be hosting a Chanukah party for 15-20 people. Of course we will have latkes but I need some ideas for a vegetarian main dish. It needs to be able to feed everyone and hopefully can be at least partly prepared in advance. I was thinking of a lentil or vegetable soup or maybe even a veggie chili. I welcome any new ideas.
I love unusual kitchen bargains! I realized that my 2 favorite bargains of late were very different but both great:
1) a copy of "The Food Chronology" - a fascinating food timeline book that I picked up at the library for $2
2) A sombrero-shaped chip and dip set that plays the Mexican Hat Dance when you press a button. It was $1 at a garage sale. It's incredibly tacky but always makes me smile.
What bargains have you gotten that have made your cooking life more fun or interesting?
My slow cooker comes out regularly in the colder months for stews, soups and other hearty type dishes. It would be ideal for warm summer days but I'd like to make lighter dishes. Anyone have some suggestions for dishes that would be appropriate for summer? (We're not strictly kosher but don't eat pork or shellfish) Thanks,
I bake a fair amount and use a lot of parchment paper to keep things from sticking and to make clean up easier. I've been thinking about buy some of the silipat sheets to put in the pans instead.
If you use the silipat sheets - here are some questions:
Do you like how your food comes out?
Are they easy to clean?
How long have they lasted?
Any comments on which you prefer would be appreciated.
Hi - I'm hosting a combination 18th birthday/graduation party. There will be people ranging in age from toddler to senior citizen and lots of teens. I make pretty good chocolate chip cookies and lemon bars but I'd like to expand my repertoire. They need to be able to made in quantity and freeze well.
We will gorging on Pizza and pasta from a local restaurant. We'll finish off with some cookies or other flour-based dessert. We'll start balanced meals again on Wednesday!
I was in Trader Joe's today and they sold Vanilla Extract either with or without alcohol. You use so little vanilla in a recipe that I couldn't see the alcohol being a problem. I bought the one with alcohol because that what's I'm used to but I'm curious to hear if there's any advantage to non-alcoholic vanilla.
I just got my Kitchenaid pasta roller and cutter attachment. I've tried it once with good but not fabulous results. My first try was all-white flour but for the next one I want to do a combo of white and semolina flour.
I'd love to get any tips, tricks or special recipes that anyone has for fresh pasta.
I've decided that this is the year that I make fresh pasta. If you have a pasta machine and love it, can you share what type it is and where you got it.
I do have a Kitchenaid so the pasta attachment is also an option if anyone can comment on that as well.
I've been invited to a Middle Eastern potluck and asked to bring a dessert that is not baklava. I'd love to get a recipe from someone for something delicious and somewhat authentic. It has to be transportable and able to be made in a good quantity. I have some Middle Eastern markets near me so I should be able to get some of the more exotic ingredients.
We're doing a family vacation in South Lake Tahoe and Reno in a week and I'd love some suggestions for restaurants. We're fairly adventurous eaters but also love good burgers and pizza.
What's authentically French, looks a little like french toast, but is really French toast? Why, bostock, of course!
[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab...
With dried cranberries, toasted walnuts and a bright-tasting citrus vinaigrette, this carrot slaw is delightfully crunchy and sweet. It's perfect for a light lunch or as a healthy side to sandwiches or burgers.
Note: Want to know all about homemade ricotta?: Check it out here....