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Giveaway: Win a Free All-Natural Bell & Evans Turkey from Pat LaFrieda

We are totally making Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts for our table. I think it'll convert the haters.

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Cook the Book: 'Salad as a Meal'

Grilled veggies over quinoa, topped with a fried egg!

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Sponsored Giveaway: Enter to Win Tervis Products

I love my double-walled Bodum drinking glass. It keeps ice water cold forever in the summer!

From Serious Eats

Cook the Book: 'The Butcher's Guide to Well-Raised Meat'

Well-raised meat leads to happier (less stressed) animals, which I believe makes for a tastier end product. It also makes me happy to support smaller-scale producers who care about their animals and how they are raised.

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threedogkitchen got 70% correct on How Much Do You Know About Spring Vegetables?

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Recent Comments

From Serious Eats

Giveaway: Win a Free All-Natural Bell & Evans Turkey from Pat LaFrieda

We are totally making Stone Pale Ale and Garlic Stir-Fried Brussels Sprouts for our table. I think it'll convert the haters.

From Serious Eats

Cook the Book: 'Salad as a Meal'

Grilled veggies over quinoa, topped with a fried egg!

From Serious Eats

Sponsored Giveaway: Enter to Win Tervis Products

I love my double-walled Bodum drinking glass. It keeps ice water cold forever in the summer!

From Serious Eats

Cook the Book: 'The Butcher's Guide to Well-Raised Meat'

Well-raised meat leads to happier (less stressed) animals, which I believe makes for a tastier end product. It also makes me happy to support smaller-scale producers who care about their animals and how they are raised.

From Serious Eats

Cook the Book: 'The Japanese Grill'

Grilled zucchini and pizza! Nothing better than a crisp grilled pizza crust!

From Serious Eats

Cook the Book: 'Food Trucks'

I had the best mahi mahi slider from the Street Eats truck in San Diego - moist and flavorful and not fishy at all. Made me wish I'd ordered more!

From Serious Eats

Cook the Book: 'Plenty'

There's a veggie bean burger at one of our favorite restaurants that is so good, I don't even think about ordering the beef one.

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Cook the Book: 'At Elizabeth David's Table'

I don't know if this counts, but most of my cooking repetoire comes from those community cookbooks full of family and local recipes. It's not always fancy, but it's always delicious!

From Serious Eats

Cook the Book: Quick and Easy Korean Cooking

Dol sot bibimbap is the best... all that crispy rice at the bottom!

From Serious Eats

Cook the Book: 'Baked Explorations'

The Bay Bread bakery in San Francisco. Whenever we're in town, we make daily trips for croissants, pastries, cookies, and sometimes a sandwich.

From Serious Eats

Cook the Book: Barefoot Contessa, 'How Easy Is That?'

Pasta carbonara has to be one of the simplest, but it tastes so decadent.

From Serious Eats

Cook the Book: 'Good Meat'

Our eggs come from our backyard chickens, we've cut down on our red meat consumption and I typically only buy it when the store has the cut I want in grass-fed beef. We've gotten more aware of types of sustainable fish and I'm proud to say most of our summer veggies came from our own garden!

From Serious Eats

Cook the Book: 'In the Kitchen with A Good Appetite'

How to throw together weeknight dinner from your pantry when the chicken/salmon/ground beef/etc you pulled from the freezer didn't defrost and is still a hunk of ice-meat.

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Cook the Book: 'Planet Barbecue!'

Whatever our friends decide! We're heading to their place for a Labor Day bbq... a nice break for us!

From Serious Eats

Cook the Book: 'The New Portuguese Table'

I wish I knew more about Eritrean cuisine so I could branch out when ordering at restaurants.

From Sweets

Cook the Book: 'The Ciao Bella Book of Gelato and Sorbetto'

In Italy, as this gelato shop near the Spanish steps. Of course, no other gelato has been able to compare.

From Serious Eats

Cook the Book: 'Put 'em Up!'

I can tomatoes, freeze squash, pickle the cucumbers, and eat everything else.

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Cook the Book: 'Farm to Fork'

I just had corn on the cob at Boulette's Larder in SF and it was The Best Piece of Corn I Have Ever Tasted.

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Cook the Book: The Perfect Finish

German chocolate cake. Mine is tall and impressive, the cake is moist and chocolately, and the filling is caramelized, coconut, pecan goodness.

From Serious Eats

Cook the Book: The Good Stuff Cookbook

Totally not imaginative at all, but when I crave a simple burger, I head to In N Out. Yes, there are decent burger lounges in town, but In N Out is cheap enough, fast enough, and messy enough to satisfy my craving.

From Serious Eats

Cook the Book: 'The Book of Tapas'

Little skewers of fried potato, shrimp, and chorizo.

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Quizzes

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threedogkitchen got 70% correct on How Much Do You Know About Spring Vegetables?

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