If you're looking for a way to repurpose your turkey beyond round two at the buffet, might I suggest a (slightly over the top) Kentucky "Hot Brown"? Normally I make this open-faced sandwich as part of my Derby day spread, but the Southern specialty also makes a perfect reprieve from Thanksgiving casserole overkill.
During The Kitchn Cure, I reorganized my cookbooks, filling one shelf with "Dang! I used to love this one!" books. Sundays at Moosewood was a favorite of mine in college, so it went on a low shelf. I have been meaning to think of new breakfast options for my kids, who are getting older and would rather sleep a few more minutes and skip breakfast. They need protein in the morning and I love starting their day with veggies, so Moosewood's vegetable pancakes were the perfect option.
If your nose doesn't lead you straight to the kettle corn vendor at just about any state fair or festival this summer, then your ears surely will. The aroma of lightly caramelized popcorn combined with the merry sound of popping is all the encouragement I need to buy myself a big bag for snacking. Craving this sweet and crunchy treat without the road trip? Here's how you can make kettle corn at home.
Even before I'd been to the Northstar Cafe in Columbus, Ohio, I'd heard about their veggie burgers. "They are unlike any other veggie burger you've ever had," I was promised by both vegetarians and non-vegetarians. I'll give you one guess what I ordered when I finally made it to the restaurant myself!
Q: A few years ago I fell in love with a grain salad from my local Whole Foods. It had wheat berries (I think?), feta, kalamata olives, and tomatoes. I have recently moved cities and my Whole Foods does not make the salad. Does anyone have a copycat recipe for this salad?
I rarely take photos in restaurants, but I had to get this snapshot during one of my lunches in Paris a few weeks ago so I could show you one of the weirder salad dressings I've eaten recently — mozzarella foam!
There's no place like Vegas for rockstar chefs to lay their winning cards down on the table — Michelin stars seem to be as plentiful there as penny slot machines. But even the most ambitious eater needs an off-the-strip respite after a globe-trotting (and gluttonous) tour of the Strip. And so it was at a kitschy mom-and-pop breakfast joint that I found solace in the form of an enchilada omelet.
If you asked me ten years ago after feasting at a trattoria in Florence on fiocchetti alle pere con salsa di taleggio e asparagi that one day I would be able to replicate the experience, I would have laughed in your face. Back then the only thing I knew how to make was frozen pizza. But time has a way of changing us, and that trip to Florence changed me too. Here I am ten years later, recreating that meal of a lifetime.
The moment I stepped into the little neighborhood bakery near the coast of Lebanon, I knew I was someplace special. Furn Al Sabaya ("Bakery of the Ladies") is run by three sisters, Martha, Lorenza and Lucie, who work together behind the counter to sweetly and almost magically churn out an array of unusual breakfast pastries from their fiery oven. The one that captured my heart was a thin egg tart flavored with butter and mint, sort of a cross between a quiche and a pizza. This recipe keeps the buttery goodness of the original, but bakes the egg filling into a flaky, free-form crostata that would make a uniquely tempting addition to a weekend brunch or a special lunch alongside a crunchy green salad.
Q: I've been trying to figure out how to recreate gyro meat at home. Most recipes seem to bake it like a meatloaf, but it doesn't have the right texture. So my question is: How can you make gyro meat at home?