brooklyn-based blogger, baker, bartender, cartwheeler (so much for alliteration).
I first saw ground bay leaf ("laurel molido") used in cooking in Spain, specifically in Catalonia. Contrary to the rule that it's better to buy spices and herbs whole and grind them yourself, I love the little bottles of ground bay leaf in Spanish supermarkets. I recently learned that local Mexican markets carry it, too. For my pork and chicken rubs, it's one of my must-have ingredients.
That sounds fantastic!
I could make a meal of crostini topped with different toppings-- pancetta, roasted veggies, fresh veggies, cheese, herbs, whatever!
I just pulled this out of the oven, and my house smells amazing. The cake is great-- super moist but with a good crumb. Thanks for posting this!
"The Floating Green Douchebag"! Awesome!
I once had a woman ask me to make her cocktail with Sweet'n Low (during a mad-crazy rush, of course). My easy out was "We don't have Sweet'n Low," but then she whipped out two packets from her purse. I was too busy to fight her, so cringing, I made the cocktail. She loved it.
It's not as sexy, but their pecan-cocoa nib granola is amazing. It was the granola that brought me back to granola after a shying away from it for a long time.
Every summer I look forward to making peach and plum fruit leather, and this year I will definitely try strawberry, too. I really need a dehydrator!
I am making this ASAP.
One of the very best recipes I've ever gotten from Serious Eats is for the Whole Grain Pancakes by Elizabeth Barbone. I make them frequently and often keep a stack in the fridge to heat up for a quick snack. They are great!
Yeasted breads. Yeast hates me and reminds me of this every time I try to bake with it.
I just got back from my first trip there, and in addition to all the great pintxos, we had fantastic gelato at Oiartzun in the Parte Vieja (despite the gruff service). And we were really delighted by the meal we had at our hotel, the Astoria 7, which is a little further away from all the prettiness of the shore and old town, but there was an amazing roasted vegetable salad that was one of the highlights of our trip to Spain, and the meaty main courses were really solid, too.
There is so much delicious Ethiopian food in the area, and it's plentiful, hearty, and cheap. My favorites are Cafe Colucci, Finfine, and Addis (all on Telegraph).
Berkeley Bowl might indeed be the Mecca of produce, but the farmers' markets around here can't be beat. The South Berkeley Tuesday market just moved to a new location just outside Sweet Adeline, whose pastries are wonderful (praline cookie!). The Oakland markets are great, too (in particular Friday Old Oakland, Saturday Grand Lake, and Sunday Temescal).
I've always thought Zachary's was a little overrated, so now that Little Star has opened down the street from the Solano location, that's my favored place for deep-dish pizza.
Some of the best Mexican around is at Tacubaya on Fourth Street. It's a little spendy (compared to giant, cheap burritos), but for un-Californiafied Mexican, it's the place to go.
The first and only time I've made ice cream sandwiches was cinnamon cookies with espresso ice cream. I am all over that maple-pumpkin combo when October hits.
fried chicken and sticky rice in bangkok.
The service is really friendly here. I love getting a roasted barley iced tea from the fridge and drinking it next door along with my five-dumplings-for-a-dollar.
Thank you for the shout-out!
The wild mushroom pie I had at Oven & Shaker in Portland recently was one of the best pizzas I'd eaten in a long time.
My current favorite is Capretta by the Sierra Nevada Cheese Company. I don't know how widely available it is, but here in the San Francisco Bay Area, it's pretty easy to find. It's made from goat's milk and has an amazingly smooth, creamy texture. Vanilla is my favorite.
crêpes. toppings included various homemade jams, apple butter, sugar and lemon, and cheese. it's a new year's day tradition for me.
my forschner chef's knife or my shun paring knife. it's a really close call.
i'm digging on that purple yam pie. so clever!
sriracha and mayo on a meatloaf sandwich. wahoo!
i just ate this the other day at the westside location (along with the porchetta sandwich and braised greens with hazelnuts sandwich). it was perfect dessert after a perfect lunch.
equal parts miso paste and mayonnaise with a splash of rice wine vinegar mixed together and used as a salad dressing.
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