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sophieangeline

What's Your Favorite Diner in New York?

Tom's in Morningside Heights is famous from Seinfeld but quite frankly the food is overrated, the service is terrible, and I always leave feeling like I paid slightly too much for a mediocre meal that I rushed through. For a better diner experience, I walk just a couple blocks down to the unassuming Manchester Diner on 108th. Great food (their eggs benedict is amazing) and great service. It's where all the locals go and amazing place for a lazy Saturday morning brunch.
Have also eaten at a few in other neighborhoods and I always appreciate the Skylight diner on 34th and 9th ave. Olympic Flame on W. 60th is usually hit or miss but good for going to with a large group of people when you need solid comfort food.

Cook the Book: 'Little Jars, Big Flavors'

Cook the Book: 'Canal House Cooks Every Day'

fresh mozzarella, really great, perfectly ripe tomatoes from the garden, and some basil, drizzled with some delicious full-bodied olive oil. It's the simple pleasures in life.

Chinese Malaysian Basil/Coriander Soup

yes that looks just like it! I'm looking at ingredients in recipes I've found online and the soup I had didn't have a strong tea or nut flavor. Maybe the cook took some creative liberties? I can see that the recipe is pretty open to interpretation. Thanks so much Pwthor! I'm so excited to test out these recipes.

Cook the Book: 'Franny's'

cacio e pepe! so simple and so good!

Chinese Malaysian Basil/Coriander Soup

Unfortunately I don't have a picture, that would have been smart! (It seems I have almost no tangible information about this soup). It was at this vegetarian food stall in Hari Hari Datung in Kuala Lumpur, if you know that place. The woman who prepares the food there said she makes it according to traditional Chinese medicine practices, so maybe it's based upon a recipe from Chinese medicine.

Chinese Malaysian Basil/Coriander Soup

wow thanks so much for these recommendations! I'm definitely going to play around with those ingredients now. It did taste a little cilantro-y, although it wasn't a super strong flavor. Also didn't taste like it had a tone of fish sauce in it (although I know they put it in almost anything so even if it doesn't taste like it there could be a dash or too that adds a subtle flavor). The soup was relatively thin, it was not like a typical American tomato soup or pumpkin soup, for example. Could have been some ground up candlenuts in there, although it didn't affect the texture that much and was not a main flavor. As for ginger or lemongrass, again, it was not super noticeable but could have been there. At the moment I'm separated from my blender as I'm traveling for work, but I promise to update all of you with my progress when I'm reunited with my kitchen! These ingredient suggestions have been awesome, and if anyone else has any more information please please share it!

Cook the Book: 'The Kimchi Cookbook'

how could I say anything different? My favorite fermented food is kimchi!

Bake the Book: Bouchon Bakery

It's so hard to choose! I love tart tatin, although a close second is a truly incredible mousse au chocolat.
I love bouchon! so glad there's a cookbook out now!

Bronx Eats: Sweet Potato Cake and Other Sweet Treats on East Kingsbridge, Bedford Park

now we need a recipe for that sweet potato cake for those of us who aren't close enough to the bronx to get some. It sounds amazing!

Cook the Book: 'Home Made Winter'

omg anything with bacon in it. And/or has been stewed. winter stews with bacon added. There we go, that's the best. With some delicious root vegetables.

Cook the Book, Thanksgiving Special: Sam Sifton and Epicurious

A couple years ago we tried brining our turkey (thanks to Serious Eats!), and last year we decided to take another cue from SE and make a tandoori turkey. It was so good! Now what will we do this year? :)

Bake the Book: Vintage Cakes

white chocolate layer cake with white chocolate ganache filling alternated with raspberry jam filling and white chocolate buttercream. Heavenly!

Cook the Book: 'Texas Eats'

classic but chilli!

Knead the Book: Fast Breads

AHT Giveaway: Case of Pat LaFrieda Burgers

my ideal burger is so simple: medium rare nice and thick with grilled onions, mushrooms, and thick-sliced bacon on a challah or pretzel roll.

Cook the Book: 'How to Cook Everything The Basics'

The Silver Palate cookbook!

Cook the Book: 'The Unofficial Mad Men Cookbook'

when Pete requests Ribeye in the pan with butter!

Cook the Book: 'Masala Farm'

An amazing Chicken Marsala at The Square Root in Brevard, NC last summer!

Knead the Book: 'The Italian Baker'

pasta in my college cafeteria!

Cook the Book: 'Bluestem: The Cookbook'

most creative restaurant would have to be triple play cafe (nothing new about wings and great burgers but they're the only place that actually cares about making things delicious... my hometown is a gourmet wasteland)

Cook the Book: 'The Occasional Vegetarian'

squash turnovers from the Moosewood cookbook, so good!

Seriously Delicious Holiday Giveaway: Korin Knife

My parents set of Henckels steak knives, they're the best!

Knead the Book: 'The Fundamental Techniques of Classic Bread Baking'

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

Chinese Malaysian Basil/Coriander Soup

So I recently came back from Kuala Lumpur where I was visiting my cousins, and while I was there I became addicted to this bright green soup sold at a local food stall. I've searched the internet but can't seem to find any leads. The woman who sold it told me it was coriander soup, but I'm pretty sure that it was actually basil because it tasted like the best pesto I've ever had. It was pureed and didn't have any meat or noticeable spiciness or creaminess. It was hot. Anyone have ideas? I'm thinking of just pureeing fresh basil and coriander together and seeing if that gets anywhere close to it but if anyone knows what this is called or how to make it that would be awesome! It was such a great soup!!

Help me plan a Bastille Day dinner party!

My dad is an avid Francophile and me and my sisters adore French cuisine so we thought we would put together a fancy-ish dinner on Thursday to celebrate Bastille Day. Any ideas for the menu? We would prefer for the ingredients to be seasonal and easy to find in the United States.

foinikaki

So I read this post today, and as soon as I read the (brief) description my mouth was watering. A foinikaki is a Phoenician breakfast biscuit made with honey, orange juice, and flour. An internet search was futile. It seems no one outside of the SE universe has ever heard of a foinikaki, much less written down a recipe for it. Maybe it can be called by other names.
Anyone out here know something the internet doesn't know?!!
( I think it's the first time I searched something and only 5 options came up, all of which were either from the SE website or from other bloggers re-posting the original).

here is the post:
http://www.seriouseats.com/2010/11/culinary-ambassadors-breakfast-in-greece.html

Gluten-and Dairy-Free Baking?

I started a bake sale thread last night and have had a ton of amazing responses, thank you so much to everyone who helped me out! However, I forgot to mention in the original thread that I'd like to provide some dairy-and gluten-free options for my customers. I myself am lactose intolerant (though I will cheat and take the pills when it comes to deserts with dairy in them), but I know some people have much more severe allergies and they can't 'cheat' like I do. I want them to be able to enjoy a delicious home-made treat as well!
So if anyone knows any gluten-or dairy-free baking recipes or has any tips about baking with gluten-and dairy-free ingredients, please feel free to leave them here or on the original thread.
Thanks!
Sophie

Bake Sale Recipes

On October 2nd me and some of my friends in my youth group are putting together a bake sale at the annual medieval festival in our town. I was wondering if any bake-sale veterans have any advice? Any classic, no-fail recipes? On the other end of the spectrum, if we go for gourmet (many of my friends who will be helping with the sale are avid bakers and love to read this site) how gourmet should we go? Also, we were considering selling bread as well as baked goods, do you think that's a good idea? Any suggestions would be appreciated. The theme of the sale doesn't have to be medieval, but if you know of any recipe that would add a medieval touch, please feel free to mention that too.
Thanks so much!
Sophie

Bake Sale Recipes

On October 2nd me and some of my friends in my youth group are putting together a bake sale at the annual medieval festival in our town. I was wondering if any bake-sale veterans have any advice? Any classic, no-fail... More