Why it's a classic: It's THE all-purpose cookbook for everything from boiling eggs to making chocolate cake. If you're looking for a specific recipe, chances are it's in this book.
It’s an encyclopedia, in an age where we rely on Google for such things. But when I was writing a Bon Appétit article on a specific ingredient lately, the entry in the Joy of Cooking glossary had more than anything I found online, with cited sources. I’m not kidding! The recipes have expanded, so there’s not as much squirrel, but there are Korean short ribs and chickpea pancakes and Japanese okonomiyaki. If there’s a newer cook in your life who doesn’t already have an earlier edition, now’s the time to induct them into the Joy of Cooking cult.
THIS WOULD BE The 2nd ITALIAN COOKBOOK YOU SHOULD GET
If you want to cook like an Italian-American, and who wouldn't,
you Want SUNDAY SAUCE
in Your COOKBOOK LIBRARY
Sunday Sauce by Daniel Bellino "Z" is the defining cookbook on the subject of Sunday Sauce, also know as Gravy by some. This book is filled with wonderful stories of Italian-America, the peoples and the food they love to eat. All of Italian-America's favorite dishes are in this book, with recipes that are easy to understand and follow.
Some recipes include; Tomato Sauce, Marinara Sauce, Frittata, Stuffed Artichokes, Braciole, Spaghetti & Meatballs, and of course the namesake of the book Sunday Sauce, which the author is quite passionate about, and states that it is thee "Most Supreme Dish," of the Italian American Table. It's eaten every Sunday by millions of Italian-Americans all over America.
Recipes also for: Mussels Marinara, Riagtoni al Forno, Veal Parm, Shrimp Scampi, Rao's Lemon Chicken, and Uncle Tony's Veal Marsala.
Frank Sinatra's Chicken Vesuvio, Mommy's Stuffed Peppers, Pasta Amatriciana, Italian Cheesecake and Much More.
Since its 1990 publication, Rose's Christmas Cookies has been a phenomenal success. Who can resist Chocolate-Dipped Melting Moments Cookies or moist Mini-Cheesecakes with Lemon Curd . . . or David Shamah's Jumbles, a fabulous cross between a chocolate-chip cookie and a chunky candy bar bursting with raisins, chocolate chips, and pecans. Whether you need a cookie to decorate your tree or grace your mantelpiece (cookies like Stained Glass or Christmas Wreaths), a sweet to send (Mahogany Butter Crunch Toffee, Maple Macadamia Bars), or a special holiday treat for your dinner party (Praline Truffle Cups, Chocolate-Pistachio Marzipan Spirals), you'll find that perfect something here. Complete with 60 cookie recipes and a color photograph of each cookie for handy reference, this easy-to-use and fun-to-read book will result in scrumptious, festive, and splendid-looking cookies every time.
It's the 1.8-million-copy bestselling cookbook that's become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks.This is a basic cookbook that reflects today's kitchen, today's pantry, today's taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world.Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother's Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more.
We all just love the greatest Cult Movie of all-time, The Big Lebowski, and just had to include it in our list. And since we're talking about cookbooks, there's only one possibility, and that's Got Any Kahlua ? aka The Big Lebowski Cookbook. The book, has been ingeniously written by Daniel Zwicke, who has filled the book with satirical humor with great recipes pertaining to The Dude and all the cast of characters from the movie. There's a recipe for Maude's Meatloaf, Walter Jewish Penicillin (Chicken Soup) Dude's Cowboy Chili, the perfect White Russian Cocktail, and more.
We just Love this book and it's many tasty recipes that we're sure all Achievers (Fans of The Dude) will Abide by. The recipes are geared to be easy to make, they are economical (Dudes Unemployed), and of course tasty as can be.
So if your one of those Millions of Fans of The Dude and his movie, The Big Lebowski, or you no someone who is, Got Any Kahlua, The Big Lebowski Cookbook is a book for you.
In a shallow pot, arrange the spam, hot dogs, tofu, tofu puffs, mushrooms, carrots, and mochi. In a small bowl, mix together all of the sauce ingredients. Place in the center of the ingredients in the pot, then pour the chicken stock in, near the edge of the pot. Partially cover with the lid and bring to a boil over medium high heat, about 5-8 minutes.
Remove the lid and add the instant noodles, green onions, and cheese. Simmer until the noodles are cooked, about 2-3 minutes. At this point, bring the pot to the middle of the table where everyone can scoop out a bit of everything they like. If you have a portable burner or induction cooker, you can make the entire dish at the table, enjoying the stew as it simmers on low.
Be sure to eat the noodles first, otherwise they’ll get soggy. Enjoy the rest of the stew with rice!
One of the most-famous and most-consumed products in Mexico is Valentina hot sauce, a spicy marinade that comes from Jalisco city.
Valentina sauce is present in most Mexican homes and street food stands.
It is used for almost everything, and it is so incredible that it is considered a spicy delight and it is added to their meals.
From potatoes with Valentina hot sauce to vegetables, soup, fish and popcorn, you can use this sauce for everything that comes to your mind.
If you make a trip to Mexico, you may become addicted to this sauce and miss it once you’re back home.
But be careful; although it has a strong flavor and can be use with almost any dish, it must be consumed with precaution, because it can increase gastric juice production and cause gastritis.
That is why we recommend that you enjoy this sauce any time you wish with any meal you would like, but always keep in mind that everything in excess is bad for health.
The HISTORY of VALENTINA HOT SAUCE
The true origin of Valentina hot sauce comes from the 50´s in a sugarcane community in Jalisco.
Gilberto Reyna lived in Tamazuela de Geordiana and he is well known for being the creator of El Torito.
El Torito was a very popular sauce during those days among the people who lived in that area.
Even people from nearby cities used to have that sauce even though it was a homemade recipe only distributed in local stores.
The bottle of this sauce had no trademark and the sauce was bottled in barrels, even though it was very famous and in demand.
The nearby communities did not stop buying this product, and it was then that Manuel Maciel Méndez had a brilliant idea.
Manuel was an ice bar salesman and after noticing how much this product was in demand, he made his entrance into the culinary world.
He proposed preparing recipes of familiar sauces until he created Tamuzala sauce.
This became the predecessor of the Valentina, because both of them have similarities in their ingredients and flavor.
After some combinations, the final product was ready and the family enterprise was created in 1964, which was founded by the creator of the delicious recipe. The enterprise had its headquarters in Guadalajara, Jalisco; and its name was Tamazuela Group, honoring the name of the sauce.
After this important step and how successful it was in the market, other sauces began being derived from the Tamazuela and that was how Valentina was created.
Do you know the proverb: “in Tamazuela a woman is as sweet as its sugarcane, but as brave as its sauce”?
Well, this is precisely where the name comes from, in honor of a brave woman that joined the Mexican army. She was a 17-year-old young woman named Valentina Ramírez Avitia, who in very little time was promoted to first lieutenant. She fought under the pseudonym of Juan Ramírez and dressed as a man until a soldier saw her braids and denounced her, causing her to be discharged.
The reviewer taste the New Popeyes Chicken Sandwich side-by-side Taste Test against the reigning Chicken Sandwich King "CHICK-FIL-A"
He shows both Sandwiches, holding them up for the viewers to get a close look at first Popeyes Chicken Sandwich then the Chick-Fila-A Sandwich. He notes that the POPEYES CHICKEN SANDWICH is very big, bigger than Chick-Fil-A 's sandwich. He notes that they both have a slice of Pickle, and that Popeyes Sandwich is slathered with a Mayonnaise based sauce. He notes that he is not a big fan of mayonnaise.
Popeyes Sandwich was $4.7o (a Bigger Sandwich), and Chick-Fil-A was $3.20 (smaller sandwich) . In his final analysis, he says that they both were Good Tasting Chicken Sandwiches. In his review, rating on a 10 Point Scale, he gave the POPEYE'S Chicken Sandwich 6.7 out of 10, and he gave the Chick-Fil-A Sandwich a 7.3 out of 10 ... He said he thought that the Chick-Fil-A Sandwich was a "Little Better," but he liked them both, with a slight edge to Chick-Fil-A.
Nice review, good video, and thanks for that. I myself have not been lucky enough to have tasted the Popeye's Chicken Sandwich as by the time I heard about the latest Viral Craze and Chicken Sandwich Wars, the Popeye's Sandwich was already SOLD OUT Nationwide. I have been monitoring the News and internet, and I'm waiting with baited breath for the day that Popey'es Chicken Sandwich is Back.
Just walking back home from my Chiropractor. East Village to Greenwich Village, and came across this great mural of Debbie Harry (Blondie) painted on the side of a building wall on Bleecker Street, just east of The Bowery. Great job to the artist who did it. I'll have to take note of that the next time I walk by
Debbie Harry and her band Blondie were icons of Punk Rock, Pop, and Rock Music in the late 1970s and 1980s. Debbie Harry was a major fixture of the Downtown New York Scene of the 70 & 80s. Debbie Harry was immortalized by Andy Warhol, who did several paintings of Harry's image.
This mural on Bleecker Street is just feet from where the famed Punk Rock Club CBGB'S once sttood, and where Debbie Harry played on several occasions. The song "Rapture" by Debbie Harry is one of the 1st Rap Songs ever, though Harry was not a Rap Artist at all, it was just this one song, "a One Off." On the other hand, much of Debbie Harry and Blondie success comes from the fact that her music crossed many genres, including: Pop, Punk Rock, Disco, and Rock Music. Debbie Harry / Blondie hits include: Heart of Glass, Rapture, Call Me (American Gigilo), and The Tide is High.
"Keith Andy & Jean Michel"
In the hallway of a gallery on Bond Street, New York, NY. Three Great New York Artists. From left to right; Jean Michel Basquiat, Keith Harring, and Andy Warhol.
McSORLEY'S OLD ALE HOUSE
East 7th Street
New York NY
McSorley's Ale House, or simply McSorley's as most people have called it, is an Irish Bar on East 7th Street in New York, first opened its doors in 1854 and his been operating as a bar ever since.
McSorley's has some famous motto's, including; "Be Good or Be Gone," "Good Ale, Raw Onions & No Ladie," aluding to their Ale, the raw onions on their Sndwiches served with Irish Custard (Mustard) and no ladies referring to the face that McSorley's was one of the last bars in New York that had a no women allowed policy, which held true until they were forced by a court order in 1970 to permit women into this famous old men's bar.
Some of the famous people who drank at McSorley's over the years include' Abraham Lincoln, Teddy Roosevelt, Ulysses S. Grant, Peter Cooper, and artist John Sloan who did some wonderful paintings of the old bar.
I first drank at McSorley's on St. Patrick's Day of 1975 with my friends Jay Fahy, his brother Richie, and my buddy Jimmy Ryan. I was just 17, had the most wonderful time singing Irish Songs that my friend Jay led and got the whole place singing along. That's McSorley's.
East Houston Street
New York NY
Bar Milano is a legendary bar in New York. It's one of New York's most famous dive bars. In fact, it's the # 1 most favorite of all Dive Bars in New York. They've been there Since 1880.
East 5th Street
New York NY
I walked past the Fish Bar (Kastro Lounge) today. The Fish Bar is another old haunt of mine when I used live on Avenue A & St Marks Place in the East Village from October 1982 to 1993. I was working at Les Halles, then Park Bistor back then, and the Fish Bar was a regular Friday Night stop after work. It was a small, serious drinking bar that was famous for their Martini's. The Owner Fran, who was a bartender at The Blue Bar in The Algonquin Hotel open this little bar on East 5h Street called Kastro Lounge. The place was reminiscent of a little bar that you might find on a Greek Island, with its over-head garage door and Fish decorations all over the bar, the customers disregarded the real name of the place Kastro Lounge, and just called the place the Fish Bar. The name stuck, and that was that. Fran's brother Johnnie was the main bartender, the friendly face of the joint that was filled with many hardcore regulars. I'm talking serious drinkers and a lot of Coke snorting in the bathrooms. That was not me. No Cocaine, and I've never been a big drinker. I like a cocktail here and there, and I love socializing out at a nice bar, and I never get drunk. I don't mind getting just a little buzz, which I actually like, but I never ever get drunk. I drink slow and nurse my drinks, as not to get drunk. My main reason for being there is to hangout, chit-chat, and have a nice time, without getting drunk.
One of my favorite things about the Fish Bar was their take-out menu. No they didn't have a kitchen, and they didn't serve any food. They had a loose-leaf binder that was filled with about 20 menus of local places that delivered food, and I used to love to go to there on Friday and Saturday nights after work, order my Mount Gay & OJ from Johnnie, call up the diner around the block, order a Cheeseburger, and wait for the guy to deliver it to me at the bar. I just loved that, and along with hanging with friends, and bull-shitting about this and that, and sipping my Rum, I just loved to order my Cheeseburger, have a guy deliver it to me at the bar, and schomp down on it.
These were my times at Kastro Loung, aka "The Fish Bar."