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Post in Salad 2016 –
chefmd posted a post in a topic,
Post in Challenge: Cook your way through your freezer (part 2)
Dejah posted a post in a topic,
I was glad I went this time as there is a great shopping "Main Street" in an adjacent town - Grapevine, Texas.
There are lots of interesting shops and eateries. I hit the jackpot when I found The Spice & Tea Exchange. Picked up many different spices and some familiar ones.
I had pulled a bag of lean ground beef from the freezer and made Baharat seasoned burgers. They were lovely - could really taste the spices even after the BBQ.
Post in Cooking with Six Seasons by Joshua McFadden
Smokeydoke posted a post in a topic,
Post in Trader Joe's Products (2017–)
jvalentino posted a post in a topic,
Post in Matzo Balls, Kneidlach, etc.
ProfessionalHobbit posted a post in a topic,
I made my first batch of matzo balls in 2017.
The balls were slightly smaller than a golf ball. They were just right too.
Not bad for a goy.
Bonus pic - the feet went into a batch of chicken broth.
Chicken soup with matzo balls.
Post in Dinner 2018
menuinprogress posted a post in a topic,
Beef pho with brisket, chuck and tendon.
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
Ann_T posted a post in a topic,
I promised Moe donuts this morning.
Post in Help me to identify this!
Shelby posted a post in a topic,
So, here's what it is:
Thanks again for all the help.
Post in Ingredients via Internet
weedy posted a post in a topic,
I always buy piquillo and guindilla peppers (really chiles) from them, as well as Bomba rice, spanish chorizos (both grilling and precooked) and Iberico pork.
I love the Iberico Secreto steaks which I vacuum bag and keep frozen until I'm ready to sous vide... it's unlike anything else... I first had it, grilled, at a José Andrés restaurant and it was incredible, so I was happy to find it online.
https://www.tienda.com/products/secreto-iberico-de-bellota-pork-end-loin-fermin-ip-07.html
Post in Christmas presents for the cook and the kitchen
Anna N posted a post in a topic,
At the Nielsen household the tradition was always to open one’s gifts on Christmas eve. And so I show you my bonanza.
Isn’t she cute?
Two linen-lined oblong bannetons.
My favourite boxed wine. Don’t judge.
For when wine won’t quite do the trick. Negroni makings because it’s my favourite cocktail and scotch because sometimes only the strongest medicine will serve.
Perhaps the most appreciated of all because it keeps on giving for most of the year — an Amazon gift card.
(And not shown — a bonanza of squash from the final day of the farmers’ market, some home-made cultured butter and 4 lbs of commercial butter so I can keep on making enriched breads.)
I hope Santa is good to you too!
Post in Unusual & mysterious kitchen gadgets
Lisa Shock posted a post in a topic,
Post in The Food Photography Topic
ProfessionalHobbit posted a post in a topic,
B and I went to NYC in late April and it was there that my camera zonked and died. Since my camera is my baby - even more important than my cell phone, I dragged my hubby over to Best Buy to pick up a new device - a SONY that I was initially skeptical but have since gotten used to. The below are pix from our kitchen, along with shots from farmers' markets and stores in New York and San Francisco, and food from excursions to local restaurants. Enjoy.
Post in Bread knife recommendations?
Anna N posted a post in a topic,
Post in The Dungeness crab topic
David Ross posted a post in a topic,
Post in Mortar and Pestle – The Topic
liuzhou posted a post in a topic,
I really didn't need this, but there was a sort of pop-up concession at the entrance to my favourite supermarket and most reliable oyster store this morning. They were selling all manner of, mainly stainless steel, cooking equipment. My eyes immediately hit on this beauty. and there was no question that I was going to buy it.
Post in Breakfast! 2017 (Part 2)
Anna N posted a post in a topic,
I know there are fancier ways to start Christmas day but I doubt there are any better ones. Fresh eggs on toasted homemade bread.
Post in Dinner 2017 (Part 6)
liamsaunt posted a post in a topic,
roasted artichoke salad
cheesy garlic bread
chicken parmesean
Post in Duck: The Topic
KennethT posted a post in a topic,
I've had best success by butchering it... I cook the breasts either sous vide (if that's an option for you) or traditionally by slowly cooking skin side down in a pan (score the skin first) until most of the fat is rendered, then roast for a few more minutes until done. The do the legs by confit... That's how I think gets the best results...
Post in Breakfast! 2017 (Part 2)
Ann_T posted a post in a topic,
Post in A week in Buenos Aires
chefmd posted a post in a topic,
Post in Holiday Nibbles
David Ross posted a post in a topic,
It's a mixture of cream cheese, cream, lots of fresh crab, Worcestershire, Old Bay seasoning, toasted slivered almonds, green onions and Tabasco. I change the seasonings depending on what I think might go well with the crab. Heat the mixture in a fondue pot over the stove then take it to your buffet table and place on the stand and light the flame. I serve it with buttered toast.
It takes a bit of effort and equipment, but the thin little toasts are much better than dried out melba toast out of a box. I take a baguette and slice it really thin using my meat slicer. Works fast and gives you uniform slices. Then brushed with melted butter and popped into a hot oven until crisp and golden.
Post in Christmas Chocolate and Confections Redux
LePetitPrince posted a post in a topic,
Post in Worst cooking show ever
David Ross posted a post in a topic,
Most stupid quote on a cooking show? This morning, from Ree Drummond the so-named "Pioneer Woman,"..."Whenever I go out of town I make sure the fridge is stocked with food so the people I leave behind don't go hungry......" As if her husband and sons are cave dwellers and could only roast some of the beef they raise on the farm. Then in the next segment her sons and husband raid the fridge and he makes a caveman-like statement, "let's see what the girls left us to eat." Poor fellow needs to learn how to get along, maybe boil an egg and make some toast.....
Post in Drinks! 2017
blue_dolphin posted a post in a topic,
Built over ice with Elijah Craig, ango bitters and a coriander syrup (which I could have filtered a bit better) as the sweetener. The red chile flakes in the coriander syrup add a nice warming touch.