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Well, folks, we've reached the beginning of the end (of 2010, at least). Amidst all of our holiday making, baking, and shopping, we've taken the time to look back on some of our top memories and favorites of the year. Have you been with us? Take our quiz to find out.
Posts for December 10th 2010
From Real Simple
Pasta With Bacon and Cauliflower
12 ounces spaghetti (3/4 box)
6 slices bacon
1/3 cup fresh sage leaves
1 small head cauliflower (about 1 1/2 pounds), cut into small florets
kosher salt and black pepper
3/4 cup grated pecorino (3 ounces)
- Cook the pasta according to the package directions. Drain, reserving ¾ cup of the cooking water, and return the pasta to the pot.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate and crumble.
- Add the sage to the drippings in the skillet and cook over medium heat, turning once, until crisp, 1 to 2 minutes. Transfer to the plate with the bacon.
- Add the cauliflower, ¼ cup water, and ¼ teaspoon each salt and pepper to the drippings in the skillet and cook, covered, for 2 minutes.
- Uncover and cook, tossing frequently, until golden and tender, 3 to 4 minutes more.
- Add the reserved pasta water and ½ cup pecorino to the pasta; toss until creamy. Add the cauliflower, sage, and bacon and toss. Sprinkle with remaining pecorino.
Bacon and Egg Soup
1/2 pound slab or thick-cut bacon, cut into 1/4-inch cubes
4 slices rustic Italian bread, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cloves garlic, smashed
3 cups low-sodium chicken broth
1 1/4 cups grated parmesan cheese, plus 1 small piece rind
4 tablespoons torn fresh parsley
4 large eggs
- Preheat the oven to 375. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper. Bake until golden and crisp, about 8 minutes.
- Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes. Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.
- Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes. Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.
Per serving: Calories 555; Fat 40 g (Saturated 15 g); Cholesterol 275 mg; Sodium 1,374 mg; Carbohydrate 12 g; Fiber 1 g; Protein 29 g
Looking for an unexpected holiday sweet that's more impressive than cookies or fudge? Then make peppermint patties! Two classic Christmasy flavors, chocolate and peppermint, come together in this delicious edible gift. The best thing about this recipe is that it's incredibly easy. It requires time, first for the peppermint filling to dry, and later for the chocolate to harden, but other than that the method is simple. No special thermometers necessary. Ready for the recipe and video? Read on!
From Tony Abou-Ganim
1 ounce gin
1 ounce Campari
1 ounce sweet vermouth
Orange twist, for garnish
- Fill the base of a cocktail shaker or pint glass with ice, then add gin, Campari, and vermouth. Stir vigorously until well-chilled.
- Strain into a chilled cocktail glass, and garnish with an orange peel. Alternatively, serve in an old-fashioned glass over ice.
Makes 1 drink.
- Top Chef's all-stars' restaurants are actually very successful.
- Top Chef's all-stars' restaurants are actually very successful. — The Feast
- How to choose the best Dutch oven. — The Kitchn
- Who knew: Sam Talbot is not only a chef, but also an artist. — Huffington Post Food
- Here are 27 stellar soup recipes. — Chow
- Would you eat glow in the dark gummy bears? — Eater
- Nate Appleman has gone corporate: he's Chipotle's new chef. — Grub Street NY
- The complete guide to buying, storing, and cooking prime rib. — Serious Eats
- Tiki bar drinks, pop-up cafes, and food halls; will these be the big trends of 2011? — The Epi-Log
Photo courtesy of Bravo
You had plenty of opinions about the year's best (and worst) fast food chains, so I'd like to know how you feel about kitchenware stores as well. What's your preferred place to score quality appliances, cooking equipment, servingware, and specialty foods for a good value?
popsugar pollWhat Was Your Favorite Kitchen Store in 2010?
Childhood comfort food meets haute French cuisine in this pairing, courtesy of senorita.A decadent lunch to say the least! I would have liked a wider bowl for easier dipping, but a quick pour of the bisque worked okay.
Katie picks out a few of her favorite things for the food lovers in your life. From The Sunset Cookbook, featuring coastal cuisine recipes to a KitchenAid helper that is perfect for hamburger fans, here are a number of great gifts to give this season or throughout the year. Plus, watch the video for an easy do-it-yourself idea as well: a wine and cheese basket you can customize as a hostess gift.