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Hi, y'all, I'm back from Washington, DC, where I ate the most delicious mac-and-cheese at Founding Farmers. I know they have a cookbook, and that in it there's the recipe for this wonderful dish. Does anyone have this recipe? Thanks!

Hi, folks! I bought this kit in a Chinese store in Chicago as it looked nice, but as the salesperson didn't know English - I don't really know what to do with it... It's called "American Ginseng and Sea-Coconut Soup" (see picture) and it has, according to the label, Sea Coconut, American...

Hi, all, I cooked dried lotus seeds, and they are delicious. However, there's quite a lot of them... Can they be frozen?... Thanks, Arnon

Hi, Folks! I've tried a few recipes of Banana Cookies, but all came out soft and cakey, while I'm looking for a dense, almost "wet" texture. Please help me fulfilling my Banana Cookies dream :yum: Thanks, Arnon

Hello, Everybody! I love to make pizzas at home. My favorite recipe so far is that of Peter Reinhart (see, for example, here). I make the dough ahead of time (up to 3 days), storing the dough in the fridge. Then, on the day of eating the pizzas, there is need in the following: Letting the...

Hello, Dear All, I've got lots of scallions, about 40 stalks; some are not utterly fresh/crispy. What can I do with them? I'm looking for a vegan recipe, preferably one recipe that will use them all. Thanks much, Arnon

Hello, Folks! Today, I tried at home Giada De Laurentiis' Roman-style Pizza. As you could see from the pic below, I stretched the dough onto a baking sheet (with olive oil spread on) put on a baking pan. I baked it in the middle of the oven on 455F for about 15 minutes, until sides were very...

Hello, all. Since I've learned the basics of pound cakes, I improvise on the very 1:1:1:1 (flour, egg, fats, sugar) ratio. I modify it a bit for changing the texture/tenderness, and I often enrich it with dry ingredients (not too much). However, I didn't yet fully understand two things: How...

Hello, Dear Folks. I'd like to use a very sweet fresh pineapple I have for making a cake or a pie for a friend. However, most of the recipes I've found online call for canned pineapple chunks. So, basically two questions: 1. Can I simply substitute fresh pineapple for the canned chunks? 2. Do...

Hi, Folks! I've got quite a large amount of farinha (cassava meal) from a friend who came from Brazil. Besides the traditional Portuguese Farofa - what else can I use it for? Thanks, Arnon

Hey, folks! I've recently changed my diet to a super-healthy one. It's not just about veganism (although I now eat like a vegan), but also about cooking and eating in a healthy way (e.g., no processed food, no deep-frying, etc.). See you on the healthy road, Arnon

Hi, Folks! I've got a holiday present: more than 2 lb of quality Chocolate Truffles (dusted with cocoa). There's no way I'm gonna eat that much truffles in the near future, so I thought of using them for making some nice dessert (cake, maybe?). First question would be: Can I melt them and use...

Hi, folks. I'm planning on making a croissant dough and baking a "rose cake" of it. Already made it, and it's delicious, but this time I have to reschedule my recipe. The thing is that I want to bake the cake on Saturday morning and I won't have time for the whole folding process on that...

Hey, Folks! I've just tasted popovers this morning for the first time, and I'm totally in love. I'd like to make these delights at home, but the closest thing I have to popover pans are... silicone cupcake cups. Will it work?! The other thing I can think of is a ceramic medium-sized remekin...

Hey, everybody! A few weeks ago, I've bought a new KA, Artisan Series, with a 5-Quart bowl. It's great and it sure helps me making great food. However, when I knead bread dough with it, I have this unexpected problem: After kneading, the bowl is kinda stuck, and lots of physical power is...

Hi, All! Getting back home from a weekend in Vermont, I now have: The best Maple Syrup ever Lots of super-riped uneaten bananas This is why I thought of making the most delicious Banana Bread recipe - the recipe is by the chef of Flour Baker & Cafe in Boston - but converting it into a Maple...

Hello, Everyone! I'd like to make a firetruck cake for my son's 5th birthday party, but was wondering about the red frosting/icing/cream: I don't want to use any coloring food, coloring paste/gel, or any other artificial dyes. Is there a way of making a natural firetruck-red for that cake...

Hello, All! I'd like to host some friends for a pull-apart dinner, i.e., all the dishes will be of that type. Here are some ideas that I had in mind: * Blooming Onion * Cheesy Mushroom Pull-apart Bread (like this one) * Pull-apart Challah (something like that) * Baked Cluster Tomatoes *...

Hi, All. I've made a simple Vegetable Pie (onion, green squash, carrot, flour, eggs, sour cream), however for some stupid reason I DIDN'T COOK THE ONION*. The pie came out - how surprising - VERY BITTER. Sort of not edible... Now, I know how to re-use unsuccessful cake or dry chicken or "old"...

Hello, all! I'm about to prepare Sicilian Pizza based on this recipe (with the no-kneading method). The dough is already "working" for a few hours, and it will wait for the afternoon to be prepared as a pizza. My question is about using a pan AND a pizza stone. Although that recipe does not...

Hi Everyone! I was wondering if I can make a from-scratch-homemade yogurt starter without using any commercial yogurt starter. Is that possible at all to grow the needed bacteria at home? Thanks!

Hi, I'm about to make these awesome Oreo Kisses. However, when I tried them yesterday, the melted chocolate (Hershey's dark chocolate bars) was rather thick (as expected...). This caused too much chocolate on the coating and almost no easily excessed chocolate. Eventually, the chocolate layer...