So my wife found a recipe for a cream cheese strawberry icing consisting of cream cheese, puree'd strawberries and icing sugar. Of course, because it was an experiment, it failed. It just got kinda gloopy and runny, and not useful for being icing. But it's tasty. She gave up and made a different icing for her cookies. Now I have this container of this stuff, but no idea what to do with it. Any suggestions for re-purposing icing that was too thin and watery to be of use?
I love me some pot roast, especially now that it's fall. But I need some new ideas. They need to be friendly to a family that hates spicy (I'm the only one who will even look at spicy food), and friendly to little kids who are adverse to green things (I hide them in other things, like tonight's French Onion Soup).
Please help a rum soaked pirate out?
I just roasted 12 bulbs of garlic, and mashed it all with a little oil and some salt. I'm going to use some of it for mashed potatoes, some for some bread, maybe some for a garlic butter spread. What would you do with it?
I noticed this do-dad, and I happen to like french fries. Love them. But deep frying makes my apartment stink something fierce, and apparently this a non-stinky appliance. If you have one, how good is it? How does it compare with real fries?
That's right it's 3.14 2009! Pi Day! To Celebrate, I'm baking a nice apple pie for dinner, and having pot pi for lunch. Anyone else celebrating this irational mathematical construct?
To makie it more useful, lets have some of your favourite Pie Ideas to see if we can't come up with something new to make for this day.
Honestly I never thought I'd find a wing recipe that would measure up to the classic Buffalo combo of Frank's Red Hot and butter. The honey-chipotle-barbecue wings usually pale in comparison to the vinegary, spicy original. But these Honey-Sriracha Glazed Buffalo Wings from The Sriracha Cookbook are a game changer when it comes to sweet-spicy wings.
Sweet Vanilla Iced Tea is not "vanilla" at all: it is special, easy, and simple enough to let the two great flavors of vanilla bean and black tea really take a stand.
Every day through January 1 we're giving away a crazy good food item on Serious Eats. Try your luck, and if you win, you'll be eating some seriously delicious food come the new year. Today we're giving away a package of two prime, dry-aged ("longer than four weeks") porterhouse steaks, thanks to the generous folks at Peter Luger. These steaks are not small. Each weighs more than two pounds. The steaks come with two bottles of Peter Luger steak sauce and a bag of chocolate coins. —Ed Levine To win, just answer this in the comments below: What's your favorite cut of steak? PS: If you just can't wait for this contest to be over and want to order steaks...