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Cooking (65 posts)
For Pie Addicts: Grand Traverse Pie Company
If the thought of choosing between cherry or berry makes your palms sweat, consider the Pie of the Month Club. For one season, six months, or a year, members tuck into a signature pie from this 15-year-old Michigan bakery each month. Some of the most popular pies include Cherry Crumb (Mario Batali called it "a religious experience"), Michigan ABC (grown-in-state apples, blueberries and cherries), and Opera House blackberry.
Reason for Seconds: Grand Traverse can customize a message on your pie--like with icing letters on a birthday cake--using pastry-dough cut-out letters.
For Cream-Pie Cravings: Achatz Pies
Famed Chicago chef Grant Achatz serves his restaurant staff slices of pie from this bakery, owned by his second cousin Dave and Dave's wife, Wendy. No wonder: In addition to the usual suspects of fruit and fall pies, Achatz bakers carefully craft 18 cream pies that are true stunners. I'm partial to Raspberries and Cream, made with vanilla pastry cream topped with slightly sweetened raspberries and dotted with fresh whipped cream.
Reason for Seconds: If I could, I'd chase Cannoli Pie (whipped pastry cream and cream cheese studded with almonds and chocolate chips) with Sweet Cream Cinnamon (cinnamon pastry cream topped with candied pecans).
Pies for when you want something tart, something berry-flavored or when you don't know what you want
About three years ago, they began food shopping for each other. It started as a favor, but now it's a game. They don't do it all the time, just every so often, and when they do, those normal conventions of what they always buy go flying out the window. No boneless, skinless anythings. Why buy chicken thighs when you can get the whole bird? Pasta: how about something different, like pappardelle? Into the cart go breasts of veal, ruffly savoy cabbage, ground lamb. "Doing the grocery shopping can be kind of dreary," Hamilton says, "especially if you're in a store that's not particularly inspiring." But shopping for a friend gets you excited about grabbing things.
Lambrusco Sangria from Chow.com
Be delicate when you stir otherwise you'll kill the bubbles.
Raspberry Thyme Sangria from Food Republic
Muddled raspberries and thyme go nicely with Prosecco (if you like your sangria spritzy) or Rose (if you prefer it more full-bodied).
Sake Sangria from Daily Loaf
Peaches and plums play up the flavors in sake and plum wine.
Sangria and Iced Coffee from the Women's Health blog
A non-alcoholic version that blends coffee, juices, fruit and soda water.
Summer White Sangria with Pink Peppercorns from Food52.com
Let muscovado sugar, cinnamon, pink peppercorns and mint leaves work their magic on fresh, ripe fruit and wine for a good half-hour before drinking.
Starfruit Sangria from Serious Eats
A cross between spiked lemonade and sangria, this drink can be made with club soda or ginger beer.
How to buy wine for a party
9 savory appetizer recipes
7 things to do before your party starts
Picnics are underappreciated: less hassle and heat than grilling, but endlessly more fun than eating indoors. Yet if you're gluten-free, the classic menu--a potential danger zone of sandwiches, crackers, pasta salad, and cookies--can scream off limits. A picnic can be gluten-free, of course, if you find tasty alternatives to the old standbys. Here's what you'll find in my wicker basket this weekend:
Udi's Sandwich Bread: Whether I'm craving cucumber-cream cheese or mounds of roast beef, I reach for Udi's, a durable rice-and-tapioca bread available in white or whole wheat. Unlike other options, it doesn't require toasting to hold up to messy fillings; you can eat it soft, straight from the loaf.
Tinkyada Pasta: Tinkyada's pasta-salad-perfect noodles (penne, shells, spirals) are made with brown rice and rice bran (fiber boost!), and stay incredibly chewy. One tip: The directions significantly overestimate cooking time. If you like your pasta al dente, start taste-testing at the halfway point.
The Good Bean Roasted Chickpeas: You can opt for gluten-free croutons, but this new snack has become my new favorite salad topper. All-natural roasted chickpeas, dusted with sea salt, cracked pepper, or smoky chili and lime, are crunchy and flavorful, without overpowering a salad. And the chickpeas are naturally high in fiber and protein.
[After the jump, something crunchy and something sweet]
After mixing the cake batter (and at Godiva, all cake batters are chocolate--go figure), pouring it into the pan and baking it completely through, Muret pulls the cake out of the oven and lets it cool on a wire rack until it is lukewarm enough that he can handle it. He removes it from the pan and then wraps the entire cake with cellophane wrap--and this is crucial--twice. You must wrap the cake tightly, he says. Then he puts it in the freezer overnight or for eight hours.
[Next: the icing on the cake]
Wednesday is already hump day. But Tuesday is "you" day: a day when you have the energy to do--or plan--something fresh and unexpected that might just turn your whole week around.
Get ready for "Embrace Your Geekness" day on Wednesday. How to purchase some inexpensive and super authentic vintage geek classes.
Share our affection for the shuttle program. How to tour Discovery online, and how to see how the earth looks to a female astronaut in space.
Treat Yourself to some fruity, deep summer fun. How to paint watermelon nails.
Essentials of Classic Italian Cooking by Marcella Hazan
Hazan's one of the cookbooks I grew up with--my parents cooked from it--and it's a really good overview of Italian cooking, by region. The recipes are fairly simple, and Hazan uses ingredients you can find at your local grocery store. My favorite pasta sauce of all time is her tomato sauce with butter and onion. It's just canned tomatoes, butter and onion.
I kept hearing that the gourmet offerings at many of the country's newer stadiums threaten to steal the show, so I asked around and found six foods baseball fans can't get enough of. Even if your interest in America's pastime is limited to the endearing if ragtag group of dogs named for the Yankee shortstop, you'll want to try these recipes and make a playoff-worthy version of them at home.
Ballpark: AT&T Park
Team: San Francisco Giants
Must-try concession: Crazy Crab'z, center field
What to order: Dungeness crab sandwich with mayonnaise and tomato, served in a grilled garlic butter sourdough baguette.
Make it at home: Curtis Stone's Surf Sandwich
Ballpark: Citi Field
Team: New York Mets
Must-try concession: Danny Meyer's El Verano Taqueria, outfield concourse
What to order: Chile-Marinated Skirt Steak, served inside two soft corn tortillas.
Make it at home: Grilled Skirt Steak with Two Chimichurris
[After the jump, a delectable fried fish sandwich and onion rings as far as the eye can see]
How to keep your guacamole from turning brown, and why tapping a watermelon won't help determine its ripeness