lisabobd

What was the name of the italian pastry shop on the new jersey episode?

I am looking for a relatively simple recipe for dill pickles. Any help would be appreciated.

try chaya venice in santa monica

A friend recently told me that he made fresh mozzarella cheese. He said the process was very simple (less than 45 minutes), only a few specialty ingredients were needed and the result was outstanding. Can anyone comment on experience with this and possibly direct me to a recipe.

I have been making a basic tomato for years, and a basic ingredient has always been onions. I recently tried omitting the onions and simply sauted garlic in olive oil with crushed red pepper then added good quality canned tomatos. Much to my surprise the sauce tasted fresher and was dominated more by a tomato flavor rather than onion. Would love to know what other tomato sauce makers think.

I am making a butternut squash soup this weekend. Have made the recipe before and the soup is great but I find the presentation a bit on the bland side. Any thoughts on some creative and easy garnish. I was thinking perhaps a dollop of creme fraiche but any suggestions would be welcome.

I think it less than the method and more the chicken. after having tried many you cannot beat Empire kosher. a little annoying taking the leftover feathers off, but a little salt and pepper and half a lemon in the cavity and you're done.

I am making a dinner party in a few weeks and am looking for suggestions for a make ahead dish to accompany a filet of beef. Any thoughts? If it helps here are the prior courses: Butternut squash soup endive and arugula salad with roquefort "scalloped scallops" from a rebecca charles recipe in the ny times a few weeks ago

I was recently in San Francisco and had an excellent Pinot Noir called Ici/Le-Bas. The grapes were harvested in Mendocino County, but I must confess to have never heard of this wine before. Can anyone provide an information on who makes it and how available it is.

I am going to be in Seattle next week and a friend has recommended the Dahlia Lounge. Can anyone tell me if this is an advisable choice. I looked it up on Citysearch and the user reviews were a bit mixed.

I would suggest two places in San Francisco. I have eaten at Boulevard many times and never had a bad meal. Eating at the counter in the back near the open kitchen is a lot of fun. For a more casual spot try Ace Wasabi's in the Marina. A real scene and the sushi is great.