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Cook the Book: 'Rustic Fruit Desserts'
i love a pear/apple/dried cherry/ginger crumble with chopped almonds in the crust!
Cook the Book: 'Bottega Favorita' by Frank Stitt
i make what i call "caper pasta" all the time. it's like a puttanesca but without tomato sauce, just crushed tomatoes, and lots of mozzarella thrown in at the end.
Illy Espresso Machine Giveaway from 'Edible Brooklyn'
Abraco, no question! Fantastic coffee, fantastic sandwiches, cookies, pain perdu....oh yum yum yum.
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Recent Comments | Response to Comments
Served: Night from Hell
Something needs to be done about the trouble of gift cards. A somewhat similar thing but in the reverse happened to me when trying to use a gift card for a particular restaurant. My boyfriend and I had a gift card for a nice restaurant and carefully ordered so that we could include the tip on the card. We were informed after our meal that tip could not be put on the card, so not only were we out more money than expected but also had to order superfluous items just to use up the money on the card, seeing as it wasn't like we could return on a later date and order one appetizer to split. What I don't understand about this is that the restaurant had already been paid the full amount on the card prior to our ordering so what's the big deal? Say you pay $10 for a gift card in advance, and then end up ordering $8 worth of food and want to leave a $2 tip. The restaurant is only out $8 and still "owes" you $2. If you want them to give that $2 to the server I don't think it should be an issue. Anyway, sorry for the rant but issues like this just seem to make things more difficult for servers and diners.
Cook the Book: 'Rustic Fruit Desserts'
i love a pear/apple/dried cherry/ginger crumble with chopped almonds in the crust!
Cook the Book: 'Bottega Favorita' by Frank Stitt
i make what i call "caper pasta" all the time. it's like a puttanesca but without tomato sauce, just crushed tomatoes, and lots of mozzarella thrown in at the end.
Illy Espresso Machine Giveaway from 'Edible Brooklyn'
Abraco, no question! Fantastic coffee, fantastic sandwiches, cookies, pain perdu....oh yum yum yum.
In Videos: Paula Deen's Fried Mac and Cheese Bacon Bites
is it just me or does Paula look like she finds this whole endeavor hilarious? I'm not entirely certain she's pulling a fast one on us, but something tells me she's not eating fried mac 'n cheese on a regular basis and is more in on the joke than we think. Whether the side-effect of people actually reproducing this dish is worth the joke is another matter, but I think anyone who looks at bacon-wrapped macaroni cheese crispies and thinks "now I know what to make for dinner!" has more problems than we can blame on Paula.
Win Tickets to Taste of Tribeca
I'm so ashamed to say I've never tried Bubby's, but I'd like to!
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Mark Bittman has taught me to eat buckwheat blueberry pancakes on a much MUCH more regular basis!
Win Tickets to This Year's 'Village Voice' Choice Eats
love love love Rico's Tacos in Sunset Park. So glad I can still get my torta fix!
Cook the Book: 'Kneadlessly Simple'
honey oatmeal bread!
Cook the Book: The Essence of Chocolate
my memory might be blowing things out of proportion, but back when Faletti's was on Fulton and had a Just Desserts in between the checkers and the photo-development booth I used to live for the chocolate cake. A birthday wasn't a birthday unless it included that triple-decker Just Desserts chocolate cake!
Cook the Book: 'Osteria'
scrambled eggs with soyrizo and a stack of hot tortillas
Cook the Book: 'Baking Unplugged'
so David Lebovitz said hey this pistachio chorizo cake is really good and I said wow that looks tasty i'll try to make it but use reconstituted and unseasoned dried tomatoes and soyrizo and semi-stale pistachios and surprise surprise it turned out pretty gross.
Cook the Book: 'The New Mediterranean Diet Cookbook'
I love love love making red pepper hummus
Weekend Book Giveaway: 'American Cheeses'
I love the Cypress Grove Midnight Moon
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
the harvest pancakes at tom's in brooklyn
Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'
tofu/bean/mustard/salsa/onion/spinach medley. better than it sounds!
Sugar Rush: Cured Olive Shortbread at Abraco
I can't second this enough, this cookies is to die for. I asked if I could have the recipe and Jaime said yes, but when the actual baker came on the scene she took a mere millisecond to respond with a "yeah no." Can't say I blame her and when I think about it, I'd much rather go to Abraco than make these myself!
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
at least three kinds of mustard: champagne, plain dijon, and a sweet/spicy honey mustard (prefer honeycup), plus gruyere!
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
his baked eggs with tomato sauce! easiest brunch dish ever!
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
the harvest pancakes from tom's in brooklyn!
Cook the Book: 'Simple Italian Snacks'
go to party snack is cheese. cheese cheese cheese!
Cook the Book: 'Baked, New Frontiers in Baking'
my favorite dessert as a child was those wafery pink, white and brown cookies with oreoesque filling in between. i now find them sickening but it used to be that convincing mom to buy them was a culinary triumph.
Win a Free Organic D'Artagnan Turkey Here!
cranberry sauce with champagne!
Win a Free Organic D'Artagnan Turkey Here!
cranberry sauce is my favorite part of the meal. adding champagne just puts it over the top, I'm sold!
Cook the Book: 'Kneadlessly Simple'
French bread!!! YUM!
In Videos: Paula Deen's Fried Mac and Cheese Bacon Bites
Man, there's some serious hatin' going on here. I personally think the idea of deep-fried mac and cheese is astoundingly awesome. I am all about the occasional over the top snacking. And yeah, her expression 14 seconds in says it all.
Served: Night from Hell
Just returned from a trip to Europe and noticed that most restaurants use the mobile card machine, and do it at your table, so that your card never leaves your view, never gets taken to a back room. What an improvement on calling for the bill, then calling again for your card to get picked up, then waiting for your card to come back, etc.
Cook the Book: 'Rustic Fruit Desserts'
Thank you for participating, and congratulations to our winners:
ky2here
malecki
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ellephant
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Rustic Fruit Desserts'
apple crisp. peach cobbler. berry buckle several of my favoriters I love to cook and bake but more inportant I love to eat
Cook the Book: 'Rustic Fruit Desserts'
I had already commented and was reading some of the others when I remembered another favorite of mine. I don't know if any of you will have tried it, but I love "Wojapi". It's a traditional Sioux kind-of a fruit pudding. In the old days they used to use dried berries, especially chokecherries, but now we make it with fresh or frozen berries, any kind. I love to make it and everyone loves to eat it!
Cook the Book: 'Rustic Fruit Desserts'
I love my mom's rhubarb crisp! It's my absolute favorite dessert.
Cook the Book: 'Rustic Fruit Desserts'
I just love a cobbler! It would be hard to pick a favorite, though it would probably be a struggle between Blackberry and Peach! i've never had it before, but Strawberry Cobbler would be to die for!
Cook the Book: 'Rustic Fruit Desserts'
I love peach pie or cobbler, yum!
Cook the Book: 'Rustic Fruit Desserts'
Anything having to do with cherries is good. Let's go with Black Forest Cake! Chocolate and cherries. Oh, yeah!
Cook the Book: 'Rustic Fruit Desserts'
I can't pick one, apple pie, blueberry crisp, lots of chocolate covered fruit and fruit with cream to name a few
Cook the Book: 'Rustic Fruit Desserts'
Lemon Meringue Pie is my favorite. garrettsambo@aol.com
Cook the Book: 'Rustic Fruit Desserts'
I love peach cobbler.
Served: Night from Hell
I am thankful that my restaurant is small and has not yet felt the need to converted to gift cards, but we have gift certificates. The unfortunate side of this is that if a table had a $100 meal and a $50 gift certificate and $50 on their credit card I have been tipped only for the $50 on the credit card. Moral of the story, PAY ATTENTION! Also all gift card credit cards are too much trouble!
Cook the Book: 'Rustic Fruit Desserts'
I love strawberry cheesecake!
Cook the Book: 'Rustic Fruit Desserts'
Our favorite dessert is peach cobbler.
Cook the Book: 'Rustic Fruit Desserts'
apple crisp and strawberry shortcake
Cook the Book: 'Rustic Fruit Desserts'
I make homemade strawberry shortcake with fresh local strawberries that is out of this world!
Cook the Book: 'Rustic Fruit Desserts'
Mom's homemade peach pie
Cook the Book: 'Rustic Fruit Desserts'
I have always loved cherry and blueberry pies.
Cook the Book: 'Rustic Fruit Desserts'
My husband's cherry pie, made with sour cherries from our own trees.
Cook the Book: 'Rustic Fruit Desserts'
Southern dewberry cobbler with fresh-picked berries!
Cook the Book: 'Rustic Fruit Desserts'
My mom's peach cobbler with the pie-like crust and a middle layer of gooey crust-ness in between :)
Cook the Book: 'Rustic Fruit Desserts'
I love Italian apple pie :)
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Something needs to be done about the trouble of gift cards. A somewhat similar thing but in the reverse happened to me when trying to use a gift card for a particular restaurant. My boyfriend and I had a gift card for a nice restaurant and carefully ordered so that we could include the tip on the card. We were informed after our meal that tip could not be put on the card, so not only were we out more money than expected but also had to order superfluous items just to use up the money on the card, seeing as it wasn't like we could return on a later date and order one appetizer to split. What I don't understand about this is that the restaurant had already been paid the full amount on the card prior to our ordering so what's the big deal? Say you pay $10 for a gift card in advance, and then end up ordering $8 worth of food and want to leave a $2 tip. The restaurant is only out $8 and still "owes" you $2. If you want them to give that $2 to the server I don't think it should be an issue. Anyway, sorry for the rant but issues like this just seem to make things more difficult for servers and diners.