Serious Eats - seriouseats.com

I am a hummus freak and this sounds like a nice addition to my recipe book. I also appreciate the tips AustinTGB offered. Thanks!

I have used the pom syrup/molasses for several years since being turned on to it by my sons former (Iranian) girlfriend's mother.
I have made the dish mentioned by yogurtsoda (3/28) but using chicken rather than duck...also the muhammara, which quickly became a party favorite among my friends. This stuff is wonderful and a secret no more!!
I am going to make these cookies this weekend! And the ribs will def. not be far behind. Thanks for this great post!

OMG, I never laughed so much reading these threads!! I have been lucky to have had decent cooks in both my own and my In-laws families. I cant think of even one disasterous meal to share with you all. Thankfully.

@ocarol, I dont think anyone was intending to be mean spirited and at the time, were probably gracious...just sharing the stories with what was hidden beneath that graciousness. It is clear in a few stories...like the first one, that lady didnt like to or want to cook for a crowd...so why invite??

Thanks to all of you for some good laughs. Y'all are just too cool.

Just my 2 cents on the organic yada yada chicken thing...I have only ever had an organic, free range chicken once. It was expensive and beautiful...and very tough. I NEVER had a tough chicken in my life. The friend who cooked it knows her stuff, so I dont think it was her method.

I guess I will stay with the grocery store ones. I never had a bad one. It does suck that the life they lead is subpar, however.

The night of my wedding in 1999, we had a small champagne and hors d'Oeuvres reception (followed by a pig roast the next day). I made a variety of wonderful finger foods from a 1984 Martha Stewart hors d'Oeurves cookbook.

Everyone LOVED the food and could not believe I did "all that" for my own wedding. It was actually rather easy with those recipes.Sadly, I lost my hubby nearly a year ago. But he did love my cooking. Thanks to Martha, we had a good start.

A mulled wine called Glogg is traditional in Swedish households during the holidays. It is made with claret wine, aquavit and spices and has a few blanched almonds floating in the pot. It is awesome and I just cant wait for Christmas to imbibe!!

Glad Jul to all and to all...maybe a hangover!

Skol!

I have used this product several times and find it to be real good. The custard is creamy-smooth and the sugar is a joy to crack into, again, as long as you serve it freshly torched. (see wunami's post above, for why it must not be allowed to sit around)

I've made it from scratch as well, and although homemade is wonderful, this is great in a pinch for convenience and price...amanda has a point I totally agree with. T'aint cheap to make from scratch.

Since first buying this product on a trip to Montreal years ago, I have found it at almost every grocery store I have been in here in upstate NY.

I think they all look awesome, and I want to make them. Did I miss something?? I have been all over the site and cannot find the recipes. Even a search of Serious Eats didn't locate them.

Can anyone help me find them. I am just drooling over these!!