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Cook the Book: 'New Classic Family Dinners'
Borscht and pierogies
Weekend Book Giveaway: 'Cake Wrecks'
The divorce cakes are excellent
Cook the Book: Eugenia Bone's 'Well-Preserved'
Tomatoes, pears, peppers, chilis, pickles, sauerkraut, jellies a whole bunch
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Weekend Giveaway: Nudo Olive Tree Adoption
The big green ones. But any of them stuffed with garlic or jalapenos are great.
Cook the Book: 'New Classic Family Dinners'
Borscht and pierogies
Weekend Book Giveaway: 'Cake Wrecks'
The divorce cakes are excellent
Cook the Book: Eugenia Bone's 'Well-Preserved'
Tomatoes, pears, peppers, chilis, pickles, sauerkraut, jellies a whole bunch
Cook the Book: 'Bottega Favorita' by Frank Stitt
butternut squash lasagne
Cook the Book: 'Tacos'
Late night, after bar, San Loco in the East Village. I miss it so.
Cook the Book: 'Real Cajun'
Hard boiled eggs spoon fed me from the old Greek lady who owned our building on the roof next to the bunny coop. Pop was stationed in Crete, Greece for the Air Force. Actually, Greek food in general is esconced as comfort food for me because of my early childhood.
Cook the Book: 'The Asian Grill'
My fellow reprobates and I put a six pack of grape soda on a camp fire. We watched intently, for what seemed like an hour, waiting for whatever would happen. A small pop weakly erupted. One of my crew sarcastically said "Oooooh". At that moment all the cans started exploding and launching over our heads, raining hot pop on everyone. One of the cans was found on the hood of the counselor's car, windshield cracked.
Cook the Book: 'Urban Italian'
Warm potato salad with baby octopus
Cook the Book: 'Beyond the Great Wall'
I was an Airforce brat and grew up on the island of Crete in a town called Irakulon. We moved back to the states when I was four. The old lady whose house we rented a portion of used to take me up to the roof. She would feed me hard boiled eggs and we'd watch her rabbits procreate. Those rabbits really go at it.
National Pi Day Pi Pizza
There's a pizza joint here in St. Louis called Pi, they also make fruit pies, har har. Great bar, decent pizza and fantastic salads.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
I pretty much have already been doing what he suggests. But I have cut way back on meat, especially factory farmed. He's also piqued my interest for savory oatmela dishes.
Cook the Book: 'Kneadlessly Simple'
Old Greek Bread
Cook the Book: 'On the Line'
grilled, especially shellfish, quick and simple
Cook the Book: 'Almost Meatless'
Adding anchovies to the base of a tomato soup makes it rich and complex, and people have a hard time pinning down why, I love it
Cook the Book: 'Osteria'
Pierogis with caremlized onions, sour cream and applesauce
Weekend Book Giveaway: 'American Cheeses'
Dancing Cow Bourree
Cook the Book: 'Into the Vietnamese Kitchen'
to shun factory farming whenever possible
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
My favorite tip was the speech he gave on treating our food products better before they hit the table.
Weekend Book Giveaway: 'The Devil's Food Dictionary'
amuse-bouche: A bite-sized appetizer served in restaurants, highlighting the affectations of the chef, usually complimented by a specific wine. It is employed on menus for the enjoyment of the wait staff. They receive a much needed break in tension as Mid-Western American customers make funny faces and delightful noises while attempting to pronounce it.
It has also been scientifically proven that said customers enjoy food served to them three times more when they have difficulty in pronouncing the dish. Firmly planting the amuse-bouche in restaurant profitability.
Cook the Book: 'Simple Italian Snacks'
spinach artichoke dip, cheese, shrimp cocktail
Weekend Book Giveaway: 'The Wine Snob's Dictionary'
I always liked the French term of Pee Pee du Chat, which of course means it smells or tastes of cat urine.
Cook the Book: 'New Classic Family Dinners'
Mom's Thanksgiving feast!
Weekend Giveaway: Nudo Olive Tree Adoption
I have never meet an olive I didn't love. Since I am just back from Madrid, I will say arbequina olives with a nice red wine at an outdoor tapas bar.
Weekend Giveaway: Nudo Olive Tree Adoption
Not really a huge fan of olives but olive oil is a wonderful thing.
Cook the Book: 'New Classic Family Dinners'
Roast chicken with mashed potatoes!
Weekend Giveaway: Nudo Olive Tree Adoption
I still remember the first time I had a kalamata olive. I was 13 years old, and my family had decided to picnic with some friends along a river. One person had brought along a bunch of kalamatas and was raving about them. I was eager to try one, but when I did, I thought they were awful. But after eating them at random intervals over the years, I've grown to love them; they're now my favorite :)
Cook the Book: 'New Classic Family Dinners'
I love pot roast with roasted potatoes, onions, and carrots. YUM!
Weekend Giveaway: Nudo Olive Tree Adoption
been craving saltiness lately and it's been satiated with the kalamata olives. :)
Weekend Giveaway: Nudo Olive Tree Adoption
the little spanish arbequina olives, hands down.
Cook the Book: 'New Classic Family Dinners'
Spaghetti and meatballs always goes over well here.
Cook the Book: 'New Classic Family Dinners'
My family would be happy if I'd make them chicken and dumplings at least once a week. (And it's so easy!)
Cook the Book: 'New Classic Family Dinners'
My family did roast chicken dinners every Sunday when I was growing up. Can't beat grandma's cooking!
Weekend Giveaway: Nudo Olive Tree Adoption
I love olives! My favorite depends on my mood - sometimes cerignola, sometimes arbequina, sometimes picholines, sometimes nicoise, sometimes picual, sometimes manzanilla - give them all to me.
Cook the Book: 'New Classic Family Dinners'
Spaghetti with meatballs and chunks of Italian sausage in a smooth garlicky red sauce, caesar salad with homemade garlic croutons, warm crusty Italian bread with butter, a nice barolo, and lemon cheesecake for dessert.
Weekend Giveaway: Nudo Olive Tree Adoption
Oh, I love olives so very much. It's a toss-up between a buttery cerignola or the always delicious kalamatas...
Cook the Book: 'New Classic Family Dinners'
fajitas, hands down.
Weekend Giveaway: Nudo Olive Tree Adoption
Never met an olive I didn't love. My current favorite is picholine. It will be something else next week...
Weekend Giveaway: Nudo Olive Tree Adoption
Yes, I'm boring, but I'll pop kalamata after kalamata in my mouth just like candy (but picholines are nice too, and Gaetas... )
Cook the Book: 'New Classic Family Dinners'
Layer sauerkraut in a casserole dish, place pork chops on top and season (I use cracked black pepper, garlic powder and smoked paprika), cover with lid or seal with foil, bake in 400 degree oven for 45 minutes. I like to make mashed potatoes with it, but have also just done steamed veggies on the side.
Cook the Book: 'New Classic Family Dinners'
Grandy's roast beef, carrots, and mashed potatoes
Weekend Giveaway: Nudo Olive Tree Adoption
young, fat, green cerignolas. and sadly those gross pimento stuffed ones in the grocery store
Weekend Giveaway: Nudo Olive Tree Adoption
I love kalamatas with pasta and manzanillas plain or chopped in soups
Weekend Giveaway: Nudo Olive Tree Adoption
feta-stuffed green olives. or black oil cured ones. I love the oil most of all- I practically drink it if it's good enough.
Cook the Book: 'New Classic Family Dinners'
Mom's from-the-Campbell's-can versions of Chicken a la King and Beef Stroganoff!
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The big green ones. But any of them stuffed with garlic or jalapenos are great.