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Late last year, the New York Times published a charming lament for the death of the dinner party in New York that came as a bit of a surprise to those of us who regularly host and attend such gatherings around these parts.
Autumn has arrived. This summer was fun, but I could not be happier to be wearing long pants, scarves, jackets, and light sweaters. Even when it's gloomy, I still love it.
I know that the title of this recipe is a little absurd and dramatic, but I couldn’t think of any other way to present this cookie to you. Quite frankly, this is a chocolate chip cookie that will change your life. These cookies came about when my friend asked me to bake something that he could bring to an event he was going to.
A brief tutorial on how to make crêpes at home, no crêperie required. Just you, your stove and a bit of batter and you’ll have a plate full of thin pancakes in no time at all. I’ve always wanted to live abroad, even if just for a short time.
Pickles are a contentious food - you either love 'em or hate 'em. Here at the Brooklyn Brew Shop we're very much in love, and since (who'd of guessed it) we also love beer, it was only natural to find a way to combine the two. The bad boys pictured at right were made with pale ale, but since people are willing to use Kool-Aid to make pickles, we're pretty sure that any kind of beer will work.
It’s no secret that our blog has been awkwardly quiet for the last couple of months. It pained us to do so, but we took some time off from writing on the internet to spend some extra time fine-tuning our upcoming book. Yes, that’s right…the cookbook that made headlines on Entertainment Weekly has been officially sent to the printers! We’ll keep you posted on all the smoky details as we get closer to the release of BBQ Makes Everything Better , but in the meantime we’re celebrating our return to the blogosphere the only way we know how….with FREE BACON!!! Recently Oscar Mayer was kind enough to tip us off about their new line of bacon designed specifically for the porkaholic. A one pound package of their new Super Thick Cut Applewood Smoked Bacon contains 9 strips of 1/4 inch thick pork belly, which is twice as thick as regular Oscar Mayer bacon.
As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right.
“Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually.
October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. (This happens more often than you would believe).