Chickpeas are my favorite bean. I'm looking forward to trying some new recipes suggested here!
@RobC_ is doing a great job at articulating everything I'm thinking so far.
This is going to be awfully blunt, but whoever designs your logos could do a better job. The current one has been debated multiple times (back in the glory days of Talk) and the new one (at least based solely on the photograph in the slideshow) is clearly a suitcase. A stockpot needs handles near the top on the sides.
I'm in the butter the bread directly camp. I might melt a little extra in the pan (because how can you go wrong with extra butter?), but the best butter coverage comes from a direct application.
I'm also a fan of putting a weight on top of the sandwich while it cooks. I put a piece of tinfoil on the top sheet of bread, then a 4qt pot with a couple inches of water in it.
Finally, once you add stuff that isn't bread, cheese or butter, you have a MELT, not a grilled cheese.
What I'm curious about is how much this stuff tastes like olives. It sounds interesting, but as an olive hater I'm disinclined to put the time into making something like this.
The best Valentine's meal out I ever had was either the 13th or 15th. It was a weeknight, so the restaraunt was pretty quiet. It felt much more intimate than any time I've gone out on the 14th.
Where was this recipe two days ago when I was looking for a lunch soup for this week? This looks so much better than what I ended up making. Next week, perhaps.
I made these last night -- very tasty! I added a little bit of smoked paprika and guajillo powder to the cream cheese as well. I'll be making these again.
I just put the ingredients for fried poppers on my grocery list, but these look even better!
Also, ground saltines have become my go-to breading. They get crispy and craggy and the salt gives them good flavor.
Great timing! I've been thinking about making poppers for the super bowl for weeks. These look perfect.
I made pasta for the first time a couple of weeks ago using the recipe from the "My Paris Kitchen" cookbook and it was fantastic.
I'm in the middle of trying this recipe and I'm extremely frustrated. My dough is too dry and feels strangely like plastic when it rolls out. It tears easily. And 1/2" thick won't even start feeding through my roller (KA mixer attachment). I just added a bit of water to the remaining dough and I'll re-try rolling it in a bit.
This is going to be a great resourse! I just recently got the pasta roller/cutter attachments for my mixer. I think my first batch came out pretty well, but this will be very helpful in future batches.
Those s'mores macaroons are stunning. And probably incredibly delicious.
I've been wondering what the ridged part of my shears was for... now I know!
What would you suggest substituting for the anise seeds for people who aren't into that flavor? Or would that completely defeat the point of these cookies? Everything else sounds wonderful.
I was really starting to wonder why the question I submitted on the FAQ hadn't been answered in the FAQ. You might want to clarify how submitting a question/getting an answer works next year.
Entering the contest requires giving my contact info to a third party. The form doesn't have any information on disclosures or how my info will be used. Please enlighten us.
It depends on the occasion... most recently, I did a homemade ice cream cake with hot fudge sauce and chocolate cookie crust
Salted caramel brownies
Leek, spinach and manchego tart
brined, dredged, dipped, dredged again, fried crispy and a little spicy with a side of buttermilk biscuits
Anything chocolate and peanut butter
I'd also love to try making this at home. It sounds incredible!