Link/post something you haven’t made yet but want to soon

[Anonymous]

Anonymous wrote:

Anonymous wrote:My CSA overflows with bock choy (not my favorite) so I've been looking for something fast and yummy to do with it:

https://www.foodandwine.com/recipes/spicy-pork-bok-choy

Bok choy, braised then run lightly through a food processor or blender on low speed, is absolutely perfect for filling those trendy rice paper dumplings!

Rice paper dumplings? Tell me more...

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’ve been baking my way through a Southern Living list of cakes since April 2020. It was my pandemic project. I got through 27 of the 30 cakes (and documented every one on Instagram) as the list was initially published, before they edited the list to make it 50 cakes. High frustration for me, but here’s the list:

https://www.southernliving.com/food/desserts/cakes/vintage-cakes

Obviously it includes many, many cakes I’ve made and ~20 that are still on the to-do list

Please share your Instagram, I am cake crazy and would love to scroll thru your pictures of vintage cakes

I am @glutenandgewurtztraminer (espousing all those maligned food & beverage items - and don’t be surprised that I’m not a DC local once you’ve found it, you’ve got the right person. I’m actually Canadian, but someone referred me to this food board years ago and I’ve stuck around - it’s one of the best ones I’ve encountered.

NP. Thank you for sharing! You’ll be getting a new Follower later today. Really looking forward to it.

Most of DCUM is a cesspool, but this forum is consistently great in many ways.

[Anonymous]

Anonymous wrote:King Arthur Flour’s crispy cheesy pan pizza: https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe

I’ve made this a couple of times and it’s good!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’ve been baking my way through a Southern Living list of cakes since April 2020. It was my pandemic project. I got through 27 of the 30 cakes (and documented every one on Instagram) as the list was initially published, before they edited the list to make it 50 cakes. High frustration for me, but here’s the list:

https://www.southernliving.com/food/desserts/cakes/vintage-cakes

Obviously it includes many, many cakes I’ve made and ~20 that are still on the to-do list

Please share your Instagram, I am cake crazy and would love to scroll thru your pictures of vintage cakes

+1 - My MIL gives me (and her DD and other DIL) a southern living subscription every year. I love their cake recipes and have also made several. I just made the hummingbird cake for my DH's birthday.

Missed this one when sharing my Instagram- but I think id like your MIL. I’ve actually never had the subscription, just the occasional special issue and a few of the hardcover Christmas compilation books - beyond that I just use the website. Would you say the subscription is worth it?

Hummingbird layer or hummingbird Bundt, and which other ones have you made/how did you like them?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’ve been baking my way through a Southern Living list of cakes since April 2020. It was my pandemic project. I got through 27 of the 30 cakes (and documented every one on Instagram) as the list was initially published, before they edited the list to make it 50 cakes. High frustration for me, but here’s the list:

https://www.southernliving.com/food/desserts/cakes/vintage-cakes

Obviously it includes many, many cakes I’ve made and ~20 that are still on the to-do list

Please share your Instagram, I am cake crazy and would love to scroll thru your pictures of vintage cakes

I am @glutenandgewurtztraminer (espousing all those maligned food & beverage items - and don’t be surprised that I’m not a DC local once you’ve found it, you’ve got the right person. I’m actually Canadian, but someone referred me to this food board years ago and I’ve stuck around - it’s one of the best ones I’ve encountered.

NP. Thank you for sharing! You’ll be getting a new Follower later today. Really looking forward to it.

Most of DCUM is a cesspool, but this forum is consistently great in many ways.

Thank you - I think I’ve seen a few of you appear over the past day or two! It’s unlikely to be a batch of new followers at once for other reasons - I haven’t been posting for ~2 months due to family circumstances, but I’m hoping to get back to it soon - baking is a good stress reliever/distraction for me.

And yes, the level of knowledge and enthusiasm and diversity on the food forum is fantastic. I’ve asked questions when I’ve been trying recipes that originated in other cultures (from whom I don’t know anyone in real life) and received guidance handed down through generations. Plus I enjoy all the day-to-day talk (help with a meal plan, what to make when you wind up with 20 lbs of strawberries, how to become the community salad queen 😂).

[Anonymous]

Anonymous wrote:I just bookmarked this today. Garlic confit baked feta pasta: https://www.tiktok.com/t/ZTRrxD5Fu/?k=1

Made this last week it was tasty

[Anonymous]

Anonymous wrote:I’ll start:

[youtube] https://youtu.be/uCQvpRnqYxM[/youtube]

And don’t be a jerk. Aside from saying how you might modify, don’t yuck someone else’s yum by saying it looks to basic, or unhealthy, or whatever. Positive contributions only!

Did you end up making this, OP? I tried tonight and it was...fine. I had the basil and parsley and added some shrimp cooked in butter, but it was a little lackluster. I think if I did it again I would add some garlic and way up the tomato to pasta ratio. He said 3 pints of cherry tomatoes and I did closer to 4 and I could have used one more for the1.2 lbs of pasta I used. It was remedied by putting a ton of parmesan on it (I know, I know, salt to taste...) but it needed a touch more in the flavor profile for me to make again.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’ve been baking my way through a Southern Living list of cakes since April 2020. It was my pandemic project. I got through 27 of the 30 cakes (and documented every one on Instagram) as the list was initially published, before they edited the list to make it 50 cakes. High frustration for me, but here’s the list:

https://www.southernliving.com/food/desserts/cakes/vintage-cakes

Obviously it includes many, many cakes I’ve made and ~20 that are still on the to-do list

Please share your Instagram, I am cake crazy and would love to scroll thru your pictures of vintage cakes

I am @glutenandgewurtztraminer (espousing all those maligned food & beverage items - and don’t be surprised that I’m not a DC local once you’ve found it, you’ve got the right person. I’m actually Canadian, but someone referred me to this food board years ago and I’ve stuck around - it’s one of the best ones I’ve encountered.

NP. Thank you for sharing! You’ll be getting a new Follower later today. Really looking forward to it.

Most of DCUM is a cesspool, but this forum is consistently great in many ways.

Thank you - I think I’ve seen a few of you appear over the past day or two! It’s unlikely to be a batch of new followers at once for other reasons - I haven’t been posting for ~2 months due to family circumstances, but I’m hoping to get back to it soon - baking is a good stress reliever/distraction for me.

And yes, the level of knowledge and enthusiasm and diversity on the food forum is fantastic. I’ve asked questions when I’ve been trying recipes that originated in other cultures (from whom I don’t know anyone in real life) and received guidance handed down through generations. Plus I enjoy all the day-to-day talk (help with a meal plan, what to make when you wind up with 20 lbs of strawberries, how to become the community salad queen 😂).

I followed also, and enjoyed looking through your past posts!

Recipe I’ve been meaning to try is this one (I have a love affair with burrata in the summer)

https://cooking.nytimes.com/recipes/1023322-charred-eggplant-with-burrata-and-fried-capers

[Anonymous]

https://www.foodnetwork.com/recipes/food-network-kitchen/eggplant-ricotta-bites-recipe-1973666

I am about to have a ton of eggplant from my garden, so I want to try these. They look really easy to make, but I may be the only person in my family that eats them.

[Anonymous]

Pavlova
Also I have been saying I will make my own pierogies for years, but really want to once fall comes. Pierogi doesn’t seem like a summer time thing to make.

[Anonymous]

Anonymous wrote:Pavlova
Also I have been saying I will make my own pierogies for years, but really want to once fall comes. Pierogi doesn’t seem like a summer time thing to make.

Oh, sorry, I was supposed to link. Here is a lemon pavlova, though Nigella has several different recipes for different toppings and I am thinking I might do my own topping using peaches, raspberries, or other fruit in season. https://www.foodnetwork.com/fnk/recipes/lemon-pavlova-8049996.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Pavlova
Also I have been saying I will make my own pierogies for years, but really want to once fall comes. Pierogi doesn’t seem like a summer time thing to make.

Oh, sorry, I was supposed to link. Here is a lemon pavlova, though Nigella has several different recipes for different toppings and I am thinking I might do my own topping using peaches, raspberries, or other fruit in season. https://www.foodnetwork.com/fnk/recipes/lemon-pavlova-8049996.

I love pavlova with a little vanilla ice cream and fruit. Great idea!