Am I the only one who is kinda repulsed by blue foods? AND drinks, but that's a whole different story from my foolish past. I saw a recipe the other day for a blue velvet cake and felt a chill go down my spine? Serious Eaters, what's YOUR opinion?
I'm excited to be hosting a dinner party Saturday night in honour of a great friend. I bought a sirloin tip roast. Not the most expensive cut, but I understand that, if treated right, it will yield a tender and tasty roast. I've read all kinds of advice: start really high temp, then down to 350..cook it low and slow the whole time...Does anyone have any advice? Thanks so much, Serious Eaters!
It's been a very dry summer over much of North America, and there are reports that, consequently, food prices will rise because of poor crops. What will YOU do eat well and healthily? I'm going to freeze loads of fresh veggies so I can enjoy them in the depths of winter!
I am Big Apple bound this coming weekend (yay!) My question is: what sort of food souvenir should I buy? For example, in Portugal I brought back some wonderful olive oil. Can you recommend anything I can bring back to Toronto from New York?
What trip to the Big Apple would be complete without a great cocktail (at least one!). Can anyone recommend a great rooftop patio? I'm staying in Midtown, but it could be anywhere. Looking for view, ambience and great booze! thanks!
I was recently at a fancy restaurant and had a fabulous cocktail. I checked the menu online and it has gin, tonic, soda, cucumber...and..:"rosemary lemon syrup." Any idea of how I might make this syrup.
I'm trying to replicate it for a wee party I'm having next Friday night for the Royal Wedding. Served in china teacups, of course. I will be resplendent in a big hat that looks like meringue.
Any help will greatly help my cheesy fun.
In a couple of weeks, I'll be jetting off to Portugal for a couple of weeks, and would love some recommendations for restaurants in Lisbon. We're renting an apartment downtown, but will definitely want to go out for dinner. Don't want to break the bank, but want good local food -- including seafood.
Can't wait to trade Toronto's snowbanks and slush for Europe's sunniest capital!
Thanks! (obrigado...learning the basics!)
Some people are purists and think that any embellishment detracts from the simple gooey goodness of a plain sandwich.
Others like a little something to enhance. I admit to loving a grilled cheese with thin slices of dill pickle added to the cheese filling. Then I dip in ketchup.
What's YOUR favourite way with this classic sandwich?
Just bought some fresh fava beans still in their pods and realized I don't have a clue what to do with them. Any ideas, people?
Something other than "with liver and a nice chianti"...?
Many thanks, as always!
It's my job to bring a dessert (for about 6 people) to a Canada Day barbecue this Thursday. It's being held on the rooftop deck of my friend's downtown Toronto. We'll be able to see the fireworks later, and the conversation and the wine will flow...But I digress...
Any idea of a dessert that I might bring that features the colours of the flag: red and white? Bear in mind that I'll probably be carrying on the streetcar!
I will be travelling to the Washington region (Alexandria, Virginia) at the end of this month, and am looking for advice on good restaurants. Mid-price range, that won't break the bank, but are still yummy.
Can anybody suggest something for a winter-weary Canuck? Maybe something regional?
[Photograph: Adam Kuban] It's time for the first-ever Slice Quiz. Put on your thinking cap and test your pizza knowledge! This one is pretty easy. Future Slice quizzes will get much more difficult. Bwahahaha. Take the quiz »...