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Anyone else as addicted as I am? I have attempted to make a version of theirs at home. It uses white cheddar and a creamy sauce. Panera Style Macaroni and Cheese

A while ago I posted here asking about Thai curry recipes. (sorry I can't seem to bump the thread due to age?) I got some good replies and learned a lot. However, I have since found that authentic thai pastes work the best, for me, to get the consistent flavor and consistency found in...

I've got some home-made veal stock in the fridge. It's been there for a week, so it's either use it up tonight, or freeze it now. I'd like to use it, since I have time to cook today. What are some great recipes to try? I know it's good in braised beef shortrib... and beef bourguignon. Any...

I just posted a blog entry about 3-4 books that really got me inspired to learn more and be better... and realized it might belong here as well. Books for Cooks | Arrivals and Departures - Jon Van Dalen's Food, Photography and Travel Blog I hope you'll check it out, but in a nutshell: Kitchen...

I made veal stock from bones and veggies recently, and I was disappointed at the yield... does this sound normal? I used my largest two pots (don't know the exact sizes, but about 10 and 8 quarts), and put 10 lbs of roasted veal bones into them (this took a huge amount of space) along with the...

I'm getting a few pieces for Christmas, I think... (fingers crossed) Anyone use it? Any stories or thoughts? Everything I have read indicates they are excellent conductors of heat and very durable / washable. The jury is still out on how to pronounce it - anyone know? I'm interested in the...

This is going to be hard to put into words but... here goes. My mother used to make chocolate chip cookies that, for lack of a better description... melted down onto the sheet in a way that the edges were crispy and brittle... and also very thin so that it was basically sharp on the edges. The...

What is the correct way to say Demeyere? I've heard dem-eye-ra, demee-air, de-mee-"A"... etc. How is this supposed to be pronounced?

How much space will I need to allocate in my back yard to grow: A small but usable yield (maybe 1-2 sprigs/week) of: Basil Thyme Tarragon Parsley Bay My back yard is sodded... it's a 1 year old house so it's basically just sod grass back there. I don't have a lot of space but I'm hoping to...

I made calamari recently in my deep fryer. I used frozen rings, purchased at a local asian grocery known for decent seafood. Since the rings were so O-shaped and I was using a relatively boring batter, I expected the shape to be what it was- boring fried Os. However, the flavor was way off...

Please help. I bought this in Japan, in a department store in Tokyo. I can't seem to find it online and I can't read enough japanese to tell what brand this is or who makes it.

I just came back from a cruise, and had the chance to try a seared foie gras on the trip for my first time... all I can say is WOW! Not what I expected at all... so buttery and delicious. No bitter or odd taste at all. Wonderful stuff...

I took a cooking class and made an amazing bacon and onion tart using pastry dough. I have tried to replicate this at home... it's basically sauteed bacon and onion (thin strips) placed on pastry dough with a thin layer of creme fraische applied to act as a glue. It then goes into the oven at...

I see a lot of people are really happy with microplanes and I always hear how useful they are. But what exactly does it work well for? Maybe my recipe library is bland but I rarely see "zest" called for. I'm looking to make my dishes look better and more appealing but not sure where to start...

Thought I'd start it since I am so new around here! And I hate to say it but "unknown" - maybe grilled burgers and potato pancakes from left over mashed

I have amassed a small collection of global knives. I also have the global ceramic rod. Lately I have started to notice small indentations/nicks in the edges of some of the knives. I don't use the rod much, just a few swipes now and then, and I try to maintain the proper angle. It doesn't...

I have had thai curries (especially red) at many restaurants and so far the recipes I have tried to re-create this at home have been absolutely terrible, and the stuff in jars at the "ethnic food" aisle is awful in my experience. I am looking for a creamy and tasty thai red curry that I can...