I want to know what you make when friends are on their way over or when your in-laws decide to stay late. It should be an easy to prepare but delicious meal. I'll go first: Medium-rare steak cooked in butter, bacon fried Brussel sprouts and potato gnocchi with parmesan.
My dear bf is the United Way Ambassador at his workplace and in a stroke of brilliance decided to run a bake sale everyday for two weeks to raise money. Great! You might think, except he bloody well doesn't know how to bake. Every night he comes home and says, "What are we gonna bake for tomorrow?"
Your mission dear readers/friends/comrades in the struggle is to help me get through these last three days. So far, we've baked peanut butter cookies, peanut butter fudge, peanut butter chocolate squares, chocolate chip cookies, rice krispie squares, chocolate cupcakes, banana bread, oatmeal cookies, some fruit muffin, butterscotch marshmallow squares and brownies. What should we bake next?
And just for fun - should be something that won't get destroyed being transported on a motorcycle.
He comes home in an hour. Go.
Dear friends: Where should I eat? I am embarking on a student budget friendly road trip tomorrow from Burlington, ON to Halifax with stops in Albany, Boston, Portland, Bangor and Saint John, NB. The budget is probably $15 a meal or less (hopefully less) and just want good solid food on this trip.
Also, this being my first time to Boston and having a boyfriend with the last name Murphy, I feel the need to find a great pub there. Any recommendations would be much appreciated.
My parents are taking the bf and I to Vegas in two weeks as my graduation present. Pretty sweet. However, they are non-foodies and do not understand/mock my desire to try at least one foodie/finedining/craftsteak meal during this trip.
I am terrified that we will be eating at cheap buffets every meal in order to keep the budget in check. Any advice on decent restaurants in Las Vegas area that are not tourist traps/much more than $20pp total/gross?
My stomach thanks you.
I'm a fairly experienced in the kitchen but I've avoided trying to cook seafood for the last four years because of an "allergy". 30 pinpricks in my arm later, I discover I'm not actually allergic to fish (just shellfish) and I'm ready to love again.
Now some more caveats...I'm a student, so a cheaper cut of fish would be preferred and I don't have access to a fishmonger, will be buying it from a decent supermarket.
Thanks for your help!
I'm visiting my parents for the holidays and I woke up to the instructions to "make soup". Well, there really isn't too many vegetables in the house - so I've decided on Bob Blumer's Gingered Carrot soup.
However, it calls for 3 leeks, which I don't have and cannot get. Can I substitute onions safely and if so how many should I use?
Julia Moskin's brownie article in yesterday's New York Times reminded me of something French pastry chef Francois Payard said to me at a friend's wedding many years ago. When he found out that Sarabeth Levine of Sarabeth's in New...