That’s right! I am open to requests! Seriously! If you’ve had a hankering for something specific, if there’s a dish you’ve never tried but have always been curious about (whether its a classic, or something totally obscure like Skoudekharis from Djibouti), if you have this idea of ingredients you’d like to see together in a meal and want to see it in action (bring on the challenge!), or if you simply want me to have a good laugh by requesting something totally ridiculous (yes, I’m allowed to make that judgement call!), leave a comment here describing your request.
I keep a running list of requests and who knows, YOUR dish request may be the next one to appear on The Daring Gourmet!
Debbie Borgerding says
Love your recipes! Years ago in a London Pub, I had a type of a treacle soaked yellow type cake in a pool of custard sauce. I have dreamed of having this again. Your treacle tart reminded me again of my longing for this fabulous dessert…please??
Kimberly @ The Daring Gourmet says
Thank you, Debbie! :) Yes, I’ve had others request the same dessert – it’s called Treacle Pudding. I have a great recipe I developed a while ago, I’ll need to do a photo shoot and get it published. I can’t promise how soon but I’ll do my best! (I’ve been craving it myself lately so that should help motivate me, lol :)
Hellen Kalemera says
Hello am requesting for a yellow cup cake recipe. Thanks
Jennifer says
Hey there! I am interested in a recipe for Koean style Spicy Japanese Curry rice. Specifically, a home made recipe to emulate the curry roux blocks (in differing spice levels) that you can buy in the store, like Golden Curry. Looks like a Hershey Bar. I think S&B makes them as they also make Asian curry powder. The dish can be vegetarian or not. The easy, fast method involves potatoes, onions and carrots in that darkly and mysteriously delicious curry gravy that is traditionally nestled up next to, but not on top of, fresh cooked rice. I dont want to have as much salt or msg as the blocks have. …but once you have it, you will crave it. I’m cravin’.
Jennifer says
Hey there! I am interested in a recipe for Koean style Spicy Japanese Curry rice. Specifically, a home made recipe to emulate the curry roux blocks (in differing spice levels) that you can buy in the store, like Golden Curry. Looks like a Hershey Bar. I think S&B makes them as they also make Asian curry powder. The dish can be vegetarian or not. The easy, fast method involves potatoes, onions and carrots in that darkly and mysteriously delicious curry gravy that is traditionally nestled up next to, but not on top of, fresh cooked rice. I dont want to have as much salt or msg as the blocks have. …but once you have it, you will crave it. I’m cravin’.
Ernie West says
Am looking for a German rye bread that melts in your mouth , used to buy some from a home german baker years ago he’s gone now too bad can you help ,also tried one off the web and it colappesed in oven thanks
Kimberly @ The Daring Gourmet says
Hi Ernie, was is something like this https://www.daringgourmet.com/vollkornbrot-german-whole-grain-seed-bread/ or this https://www.daringgourmet.com/easy-danish-rye-bread-rugbrod/? Or was it a softer, less dense bread?
Lynnette Zahrn King says
You rock! Can you share you recipe for doro wat?
Kimberly @ The Daring Gourmet says
Thanks, Lynnette! Here is the link to the doro wat: https://www.daringgourmet.com/doro-wat-spicy-ethiopian-chicken-stew/
Lori L says
I’ve been on the hunt for the German Bavarian Kraut!! I’d love to make it!!
Surya-Patricia Lane Hood says
Your photos on making quark were excellent; it would have been very beneficial if they had also been able to copy for reference. It irked me to little that I had a recipe and no photos as guidelines.
Caring Faithful says
Dear Kimberly, Have you ever done the balls of Ice cream that you coat in something and then deep fry it and the ice cream doesn’t melt.
Charlotte says
Hi! I have been trying to find a dish that my African friends mom made once when I was 12..it was very spicy. And it was beef and some sort of broccoli or spinach. I have, to no avail, Googled myself silly trying to find out what this dish is so I can make it now that Im almost 40 lol. Thanks for any help.
G Clark says
You rave about German pickles in some of your recipes… do you have a recipe for German pickles? My great grandmother, who came over on the boat from Germany, made lime pickles, too (dark green, made with lime)… that were just… sublime. :)
Kimberly @ The Daring Gourmet says
Hi G., I don’t but I wish I did! I’ve made American dill pickles but somehow it’s never occurred to me to try and make German ones. Hmmmmm :) Those lime pickles sound really good indeed!
Ingunn says
Please let me have your Doro Wat recipe ;-)
Charles kinyua says
Recipes for making doro wet
Kimberly @ The Daring Gourmet says
Hi Charles, here’s our recipe for doro wat: https://www.daringgourmet.com/doro-wat-spicy-ethiopian-chicken-stew/
Terri says
Kimberly, my dad was Norwegian from the western islands near Stavanger, and used to love my grandmother’s Kumla. He passed away a year ago, and I want to try making it for my brother. My grandmother didn’t have a written down recipe, but I know she used ham. I’d love an authentic Norwegian Kumla recipe.
Brad says
Your Killer Peanut butter cake was the first I have had in about 30 years that actually tasted like peanut butter. I am a peanut butter junkie and will typically eat a spoonful for desert.
My request is how to make a peanut butter cake similar to the recipe you came up with but with perhaps half the amount of sugar or less.
The reason being that I am a diabetic and really should not be consuming anything as near as sweet as that cake but still have the good, deep, peanut butter flavor.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Brad, thanks for the feedback! To cut back on the sugar you can simply replace it with a sugar substitute. For example, Swerve Powdered Sugar for the frosting and Swerve Brown Sugar for the cake.
Amy J Bowser says
I would be super-psyched to find a tested chicken thukpa soup recipe (Nepali). I love it and the recipes I see vary a good bit and don’t look like the soup I get at my favorite Nepali restaurant.