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I love chestnuts, and I remember my mother making cookies and cake from these wonderful chestnuts we got fresh from the supermarket. HELP!

In preparation for tomorrow's celebration, today's NYT food section was devoted to pies. Inside there is an article about all the features that make a better apple pie. Apple slice structure, thickening, gluten, temperature, amount of butter, etc... So I was wondering if you had the "Best Apple...

Any recipes !?

I Do they go together?

I've always had trouble with making sense of the ratios for anything I cook or bake. This book is an excellent source for this type of understanding. Take a gander. Amazon.com: Ratio: The Simple Codes Behind the Craft of Everyday Cooking (9781416566113): Michael Ruhlman: Books

I've tried looking every where and Margi has been quite kind in sending me info but I've hit a wall. Does anyone know where to buy buffalo (bufala) milk? :huh:

I am in the hunt for a good fennel soup So far I've found recipes for: Fennel and Carrot soup Fennel/Chestnut and celery root soup Any other ideas? :angel:

Paella valenciana does not call for any seafood. Paella de mariscos is made with just sea food (clams, squid, shrimp). Some recipes mix both in, Spanish folk I know say that's a no-no. Thoughts?

Not your dry kind, this is the kind that comes from Italy with a little water and use for your Caprese. Found this great place that sells it and it is a marvelous creamy piece of heaven, but I don't live here, just visiting. Any ideas?

We've been looking to replace our refrigerator, but seems options are few for a 32" wide space most are 36 and above. Any ideas for a good reliable store to shop from? :wacko:

It is supposed to be a very spicy soup. There are at least 4 different recipes I found on the net. Has anyone tried it and have you found a good recipe?

Math problem: Recipe for cake calls for TWO 9" pans filled with batter. What size pan should I use if I just want one pan of cake? Trying to keep the amount of ingredients intact. This recipe is from Babbo's Pan di Spagna web site. :angel:

Most fish recipes usually call for cooling a sauce that covers the fish. Except for salted cod I've not seen any recipes that marinate the actual fish in spices of any kind. the fish is cooked separately or imbedded at last step. Im a rookie so forgive me if I am wrong. Thoughts?

Is there a chart for meat temps to achieve from rare to well done for beef pork and lamb? I know 120 for pork loin means no pink. But would like to know others. Food network has a chart but I am not sure it is correct. It has 145 for medium pork.

Do you have a particular brand of panettone that you like? I have tried many different ones, and each has a different quality and taste.

Read somewhere 1 c cake flour = 3/4 all purpose + 1/4 starch ( corn, potato, etc). Anyone tried both ways?

Could one use yeast for baking a cake instead of baking soda???

I heard red new potatoes make them nice and firm. So if you want softer use russet?? Not sure has anyone Experimented with this?

I am trying a recipe for Pan di Spagna that calls for potato starch in equal amounts to regular flour. Could I replace potato starch with other starches? Rice, corn starch? The claim is that it softens the cake because of lower gluten content.

It is a pastry liquor but can't find it anywhere in the US. It is used in zuppa inglese. Anyone know where to get some?

I've been thinking about testing changing around some ingredients when making bolognese or other sauces that incorporate celery into the recipe. Fennel has almost the same texture as celery yet is so much more flavorful. Has anyone tried to replace one for the other in standard recipes...

I'm confused. Seems they are all the same???

It is not te bolognese ragu. Has anyone played with this?:chef: