Latest Community Discussions

by Melanie Wong 2 months ago

Sunday night the news of the passing of Jim Clendenen, "The Mind Behind" and founder of Au Bon Climat, began to send shock waves through my circles. Jancis Robinson MW's remembrance of his larger t...

So, I’ve recently enjoyed a magnificent bottle of a Sauternes - and I was floored with how exquisite it tastes! They say it’s a dessert wine, but I opened the bottle around 3PM (easter Sunday) and ...

I need some olives for a dish I'm cooking. It calls for kalamata but I find the taste too strong. Is there an olive similar to kalamata but with a less strong flavor?

We are in need of a new table. Wish list: seats 8 people with leaf open, the people sitting on the end have plenty of leg room, rustic/farmhouse look, if the set comes with chairs we'd like built i...

They were ready to open last March, but due to the Covid crisis they had to delay. After a major renovation to the former Edmondo's (Yefsi) space on Main St. in Eastchester, Jack's Bar & Restaurant...

by MidwesternerTT 1 month ago

Let’s use this thread to share concise weekly dinner menus for each week in July. It's helpful if you can include your location and how many people you are feeding. Links to recipes are always appr...

by kaleokahu 7 days ago

OK, I like a FEW of these brews, and it is summer... BUT... I'm in Safeway today looking for a *variety* of beers to stock a cooler for a gathering tomorrow. 90% of the premium selections are ...

by Caitlin McGrath 1 month ago

We’re coming into peak summer fruit season, and just in time for all those picnics and summer dos. If the heat hasn’t kept you from cranking up the oven, what’s coming out of it?

by Caitlin McGrath 7 months ago

The vagaries of 2020 didn’t stop the new-cookbooks pipeline, and surely 2021 will be no different. And then there are all the thousands that have come before, but are new to each of us. What cookin...

Hello everyone (and especially Charles Yu haha): Where is the place to go for this dish in the GTA? Skyview? Casa Victoria? Yunlin? I have had O'mei's version previously, which while I enjoy...

by MelMM 1 year ago

Use this thread to report on the following chapters from Istanbul & Beyond: Wheat, Legumes & Lamb - North-Central Anatolia (pp. 299-330) Basics & Daily Dishes (pp. 331-342) Please put the re...

When we lived in NY, our favorite neighborhood restaurant was Hobeau's, which sadly has closed. Has anyone found another restaurant with similar menu, price, and ambiance?

by herby 6 years ago

Use this thread to report on: Alda p. 417-439 Prep Daily/Weekly p. 440-507 Garbage p. 518-560 Family Meal p. 561-567 If you are the first to report on a recipe, please start a new comment. I...

by Caitlin McGrath 7 days ago

Welcome to our August 2021 COTM, where we're revisiting all the books and websites we used from March of last year, the beginning of our collective long, strange trip through the unprecedented terr...

Is there a general consensus on which are the best butchers and/or fish markets ?

by Caitlin McGrath 1 month ago

Please use this this thread to report on all recipes from SEASON: BIG FLAVORS, BEAUTIFUL FOOD. How to report on a recipe: * Please type recipe titles in ALL CAPS, and include the page number o...

by hirsheys 4 days ago

Welcome to the voting thread for the Home Cooking Dish of the Month (“DOTM”) for August 2021. The purpose of this thread is to cast votes to choose a dish that we as a community can cook and report...

Today I recieved two more M’cook pans, a 24 cm saucier and a 24 cm frying pan. I already have a 26 cm frying pan which I really like to use. The only downside is that the angle of the handle is...

by Sid Post 5 days ago

I want to give a copper skillet a whirl. I want what is commonly a 10" Lodge cast iron skillet size as a minimum but, really want more of a ~12" skillet. Think two large hamburger patties or at l...

by Jim Leff 12 years ago

One of my favorite Cantonese banquet dishes is fried crispy chicken (deboned) stuffed with sticky rice (and bits of Chinese sausage). It's a death bomb, chefs hate to prepare it (cuz it's so labor ...