Cook the Book: 'Ruhlman's Twenty'

Good knife skills are a must in my kitchen, I'm always making finger foods and they require lots of uniform dicing and slicing!

Cook the Book: 'The Japanese Grill'

Chicken and the BBQ done right is hard to beat!

It's Harder Than it Looks

Very nice follow-up topic. It's rice for me. Sometimes it comes out GREAT and sometimes.....mushy glue. And shortbread cookies.

I made a batch of Martha Stewart's thumbprint cookies for Christmas and they were AWESOME. Made the exact same recipe in the SAME oven with the same bags of flour & sugar for NYE....cooked it same amount of time....and ended up with little cement blocks. Or doorstops. Or paperweights if you prefer. I'm baffled.

Do you like getting a cone?

Always a cone! And always plain chocolate ice cream...I never understood the cup people...

It's really not that hard...

It's really not that hard...

@Saria @lucylew for some reason getting consistent results with rice is a hard one for me! Sometimes it comes out perfectly, someties super glue-y, or mushy.....what's your method?

@omnomnom baking weirds me out sometimes...I can make a recipe and get the best cookies ever and make that exact same recipe a couple days later and end up with rock solid bricks...I don't get it!

Does anyone really like brunch?

@finsbigfan +1 - couldn't have said it better! lol

What Do You Call It?

Sub or just a sandwich

What's your preference?

@lemonfair putting bacon strips in the waffle iron first is an ingenius idea...hmm

@sarar - gingerbread waffles!!! Do you have that recipe?? Sounds amazing

@Cassaendra IHOP does breakfast pretty well, Ilove their corn pancakes...miles above their regular buttermilk (which are good, too!)

Cook the Book: 'Food Trucks'

Short rib tacos from Mr Chow ...perfect!

Cook the Book: 'Goat: Meat, Milk, Cheese'

chevre, in pasta :)

Cook the Book: 'Michael's Genuine Food'

I'd say genuine food is any food cooked with love :)

Dinner Tonight: Bocadillo de Tortilla

@mcanna Tom Colliccio made a version of a Calamari sandwich that I believe is available at 'wichcraft, it looks amazing!

Weekend Giveaway: 'My Father's Daughter'

kelis! fter seeing her on top chef masters...

This Week at Serious Eats World Headquarters

You guys have amazingly fun jobs :)

Cook the Book: 'River Cottage Every Day'

Roasted chicken and potatoes. Just season, pop in the oven, remove when our house smells delish.

Whole Foods to Serve Humanely Raised Insects, Introduce Whole Paycheck Direct Deposit

Maybe he's just trying to alienate users with no sense of humor. Which in that case good riddance :)

Mike or Richard ?

Team Blais for sure. Mike had good dishes but Richard wears his passion for cooking on his sleeve and his dishes looked amazing and were VERY unique.

Top Chef All-Stars Finale: And The Winner Is...

This season was awesome!!! I'm sooo happy Blais won, I was rooting for him he clearly has major passion for what he does and the talent and creativity to back that up. It was a close season! Go Blais!

1 potato,2 potato,3 potato, 4, How do you potato?

Paula Deen has a recipe for twice baked potatoes stuffed with shrimp that has always been a hit for me.

I dice up a good amount of shrimp (sometimes crumble a little bacon to mix in, too), and add that to the scooped out potatoes, along with cheddar cheese, a little minced garlic, butter, and sour cream. Mix well and add back to potato shells. Sprinkle some extra cheddar and a little truffle oil if you want on top, bake and serve.

Who likes SPAM?

SPAM is awesome...thin slices pan fried with a little oil or butter...nom. or diced then fried and tossed into an omelet.

Need an entree that can "sit" a while...

Lasagna? You could keep it in a warm oven, and have garlic bread prepped so it just needs a quick blast under the broiler when your guests get there to be ready.

Grown-Up Ramen Noodles?

Great idea for a post! I was thinking about asking this question.

One of y favorites it to boil the noodles, drain when still toothsome, then fry in a pan with a beaten egg drizzled in, a clove of minced garlic, a few crumbled pieces of chicken or bacon, and a couple final shots of Red Rooster hot sauce.

Cook the Book: 'Not Your Mother's Casseroles'

I love enchilada casserole... aka enchilada pie

Michelle Obama Caught in 'Que Controversy??

Much ado about nothing.

It's really not that hard...

What are some things that most people consider notoriously difficult in the kitchen that come easily to you?

For me it's getting flaky crust, never has been a problem..and roasting a crispy skinned, juicy chicken.

What's your preference?

Lately I've been hooked on the European pancakes with lemon juice and sugar...they're amazing!

With breakfast are you more of a pancake, french toast, or waffle person?

Top Chef Canada

Did anyone catch the (much hyped) premiere of the Canadian counterpart of Top Chef? What a major let-down! It seemed just all around duller than the original, the food looked less appealing overall, and the variety of chefs was nonexistent past (surprise)Quebecois French influenced and Canadian.

Also the host just....doesn't match. Too game-showy. The head judge seems like he'll give the chefs a run for their money, however.

Thoughts on the episode? series?

Split pea soup

I'm looking for suggestions on some good split pea soup recipes if anyone has them. Also, can I make it with frozen peas or is it critical to have dried split peas?


I have an abundance of green peas I'm trying to use up///what are some of your favorite recipes with peas? Favorite ways of preparing them?

What do you like on your sandwich?

What is the ultimate sandwich to you? Or your go-to recipe when you get a sandwich craving?

For myself nothing beats Italian herb and cheese bread, mustard, lettuce, tomato, bell pepper, red onions, and olives with a smear of goat cheese and pesto.

I can (and have) eat that every day for lunch and not get tired of it.

How often do you cook something new ?

I just realized I get into ruts where I make the same 5-10 dishes over and over just because they are the first things that pop into my mind..most people I know cook/eat the same things too.

How often to SE-ers introduce something new into the dinner repertoire?

French in a Flash: Beet Salad with Goat Cheese

Some supermarkets sell vacuum-packed cooked beets in the produce section, which is such a convenient way to make a salad a bit more gourmet and interesting. I toss grated beets with olive oil, sweet balsamic vinegar, and a touch of lemon juice, then topped it off with crumbled goat cheese and chopped mint. More

Cook the Book: John Ferrell's Cornbread

When I heard that all newcomers to Mary Mac's Tea Room are greeted with a piece of cornbread and a small bowl of pot likker (the liquid left behind after boiling greens) I was anxious to see just what type of cornbread it would be. While most recipes have fairly similar ingredients, the proportions vary as do the textures and flavors. In John Ferrell's Cornbread, he includes buttermilk for moisture and tang, self-rising flour for a wonderfully airy texture, and a quarter cup of bacon drippings. More