I'm kind of intrigued by this idea, but irritated by the misnomer--it's not a pie without a bottom crust, it's a crisp/cobbler/crumble/slump/grunt/buckle/brown betty/something else.
My understanding is that the bowl-lift Pro model is preferred by frequent bread-bakers. The tilt-head Artisan (which I've got, and love) jitters all over the counter when you knead dough with it f...
When I visit my real hometown (New York) from school, I bring back the fixings of a big Jewish brunch from Fairway: bagels, lox, and Ben's organic cream cheese.
When I visit my adopted...
Greek yogurt with mustard, balsamic vinegar, and a couple of crushed cloves of garlic--it's what my family has always used, and it's delicious and light.
oh, slipperymarshmallow, salted butter (ideally the cultured kind) and jam (ideally apricot, as far as I'm concerned) on toast (ideally a slightly crisped baguette) is one of the great pleasures of...
This American knew what PEI stood for, but all credit goes to Miss Montgomery and her lovable Anne. But I've never actually seen mussels referred to as "PEI"--in my mussel experience, it's usually...
I use a Lello Il Gelataio compressor machine inherited from a late uncle--he bought it in the late '80s or early '90s, and it still works like a dream. No prep necessary. I do wish the bowl were ...
Since I suggested this recipe on the previous thread, I feel sort of responsible for the lack of success! But I've never noticed a bitter taste, and I've made it several times. I've never done it...
Ortine is adorable--the food is quite good, and the service has been excellent both times I've been (which is a rarity in Prospect Heights, Tom's excepted). My only gripe: the coffee! I want to s...
My mom used to make stew with hearty winter vegetables & marrow bones when I was a kid, so this is big-time comfort food for me. I'm going to try this one!
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I'm kind of intrigued by this idea, but irritated by the misnomer--it's not a pie without a bottom crust, it's a crisp/cobbler/crumble/slump/grunt/buckle/brown betty/something else.
My understanding is that the bowl-lift Pro model is preferred by frequent bread-bakers. The tilt-head Artisan (which I've got, and love) jitters all over the counter when you knead dough with it f...
When I visit my real hometown (New York) from school, I bring back the fixings of a big Jewish brunch from Fairway: bagels, lox, and Ben's organic cream cheese. When I visit my adopted...
Greek yogurt with mustard, balsamic vinegar, and a couple of crushed cloves of garlic--it's what my family has always used, and it's delicious and light.
Another vote for mulberry!
oh, slipperymarshmallow, salted butter (ideally the cultured kind) and jam (ideally apricot, as far as I'm concerned) on toast (ideally a slightly crisped baguette) is one of the great pleasures of...
This American knew what PEI stood for, but all credit goes to Miss Montgomery and her lovable Anne. But I've never actually seen mussels referred to as "PEI"--in my mussel experience, it's usually...
The plaza outside the Brooklyn Museum.
I use a Lello Il Gelataio compressor machine inherited from a late uncle--he bought it in the late '80s or early '90s, and it still works like a dream. No prep necessary. I do wish the bowl were ...
Since I suggested this recipe on the previous thread, I feel sort of responsible for the lack of success! But I've never noticed a bitter taste, and I've made it several times. I've never done it...
I think you maybe just have to go actually try it. I recommend Amy Ruth's, on 116th.
This cake recipe is phenomenal, and relies on the nutty flavor of whole wheat pastry flour. It works with ...
Water crackers, nuts, chicken broth, milk, and cereal are cheaper at Trader Joe's. Olive oil equivalent to the low end of the WF price here.
Ortine is adorable--the food is quite good, and the service has been excellent both times I've been (which is a rarity in Prospect Heights, Tom's excepted). My only gripe: the coffee! I want to s...
Eke out. Not eek out. Sorry for the grammar-police moment.
Barron's Brownies, from Maida Heatter's Great American Desserts ! Also gingersnaps, homemade marshmallows, and Karen DeMasco's amazing cashew brittle.
I'm a big, big fan of Ragtrader's jewelry, and have given it to friends and relatives for the past couple of years to good result: http://www....
I have the Goldtouch mini loaf pans & quarter-sheet pans, and now I want Goldtouch EVERYTHING. The bakeware, give me it!
Oh, let's just all read Mark Doty's lovely Still Life With Oysters and Lemon instead. It approaches similar ideas, but isn't annoying!
My mom used to make stew with hearty winter vegetables & marrow bones when I was a kid, so this is big-time comfort food for me. I'm going to try this one!