Q: I am going to a rustic mountain cabin with 15 friends in January. We will be staying for two nights, and want to eat some delicious food! The cabin has a wood powered oven and stove top. What easy recipes with transportable ingredients can you suggest to feed a hungry 15 and keep us warm at the same time?
Thanks for your help!
Sent by Emily from PA, living in Munich, Germany
Q: I see a lot of recipes for muffins and other baked goods which call for sweetened dried cranberries. I would like to substitute fresh cranberries whenever possible.
Any suggestions for the best way to pull this off? Thanks!
Sent by Amy
Q: Where can I find a green toaster (other than the one by Bodum…)???
Sent by Shoshana
Q:I was wondering if anyone ever used oatmeal (ground or not) for baked savory things like casseroles or gratins. I figure it would be a good filler or replacement for other ingredients. I can’t find any recipes where people have done that but I would like to hear some opinions on it.
Sent by Candice
Q: I am on a quest to find large whole wheat pasta shells (the kind that are ideal for stuffing with ricotta and spinach goodness). I live in a relatively small town and unfortunately have had zero luck finding them online as well. The smaller shells are readily available, but I have had no luck with the large shells.
Any help would be greatly appreciated!
Sent by Sarah
Q: I have a black bottomed dutch oven. But I’ve seen ones that are white on the inside. Is there a difference?
Sent by Christina
Q: I’m looking for a South Carolina-style mustard based barbecue sauce recipe. I can buy Sticky Fingers bottled sauce at the store, but it has HFCS in it, and BBQ sauce is so easy to make at home.
Any suggestions?
Sent by Cara Jo
I love learning new kitchen tricks and discovering great ingredients to add to my pantry. It’s no surprise that most of my favorite posts from this past year fell along these lines!
Meringues are light and airy, and they melt on your tongue like snow. We’re planning on making a few batches this weekend to round-out our cookie tray and have on hand for last-minute gift exchanges. We found a bunch of new recipes that sound absolutely delicious!
We’re willing to bet that almost every single one of you has a copy of Joy of Cooking sitting on a shelf somewhere at home. It’s probably survived numerous cookbook purges, cross-state moves, and relationship break-ups. But we’re curious – how often do you actually use this cookbook?
If you’d really like to make a holiday bundt cake but don’t own a tube pan, there’s no need to rush out and buy one. This simple hack using a cake pan and a ramekin works just as well!
As if the toasted walnuts weren’t enough, we decided to brown the butter in these shortbread cookies for an extra dose of nutty richness! Rosemary might sound strange in a cookie, but it adds just the right balance of fresh flavor. These cookies are crunchy and addictive, and they go perfectly with an afternoon cup of tea!
Ah, salt! This is what perks up our dishes and makes us go back for seconds. But don’t take our word for it – Alton Brown and the makers of Diamond Crystal Kosher Salt have teamed up to give us a fun, interactive tutorial on the wonders of our favorite seasoning. Got five minutes? Give it a peek!
This simple no-knead bread is studded with walnuts and raisins, and has just a hint of cinnamon. We could have this for breakfast or we could just as easily serve it alongside a hearty meal. It’s also a perfect example of the kind of simple, elegant recipes we found in Jim Lahey’s new book, My Bread.
We love freshly-baked breakfast rolls in the morning, especially when we’re on vacation and have the luxury of lounging in our bathrobes until noon. The only problem is that yeasted breads take so long to make, and we’re not thrilled about the idea of getting up at dawn to knead dough. Here’s what we do instead!
When Jim Lahey’s recipe for no-knead bread first hit the New York Times, it sparked a massive bread-baking phenomenon. It was incredible to see so many people excited about bread and baking at home! Lahey has finally come out with an entire book to follow his original recipe. Think you’ve seen it all? Think again!
Sam Adams came out with their imperial series of beers a few months ago and we thought it was about time to give them a try. These beers are amped up, hyped up, and otherwise “imperialized” versions of classic styles – like beer on steroids. First up, we’ll take a dive into their imperial white beer!
Slow-cooked braises can be vegetarian and omnivorian, complex or simple, spicy hot or comfortably mellow. Whatever the recipe, braises fill our homes with mouthwatering aromas and give us something warm to look forward to on cold evenings. Here are all our best and most favorite braising recipes!
Recipes in a jar – muffin mixes, cocoa mixes, soup mixes, and the like – are featuring big on our gift-giving list this year. They’re perfect for teachers, neighbors, and co-workers, and they look beautiful wrapped with just a simple bow. These ideas from the Food Network sound especially tasty!
