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!
Allen Joe Armstrong says
Our local Chinese restaurant changed owners. The previous owners made a dish called “Hot and Sour Chicken” The new owners have now idea how to make it. So………The chicken was like “Sweet and Sour Chicken”, but the sauce was truly hot and sour, little or now sweetness to it at all. It was not General Tzo’s chicken either. Care to give it a try?
The Daring Gourmet says
Hello, Allen, and thank you! I love a good challenge! You bet, I’d be happy to tackle that one. It’s been added to my list! :)
Anonymous says
I would love to have a recipe for pumpkin ravioli with a mascarpone drizzle. The usual pumpkin pie spices with just a slight hint of sweetness
The Daring Gourmet says
That sounds f.a.b.u.l.o.u.s.! Thanks for the request!
Peter says
Have just read it. Will be doing the Goulash this Sunday so thanks or Dankeschoen.
Peter says
Servus Kimberly. Wie geht es dir? Ich warte immer noch auf deinen Recept fur Germ Knodel mit mohn.
The Daring Gourmet says
Servus, Peter! Don’t worry, I have not forgotten your request. While I can’t promise a time frame in which each request will be fulfilled, I promise to do my best in getting around to each of them. In the meantime, can I interest you in some Better Than Otis Almond Poppy Seed Muffins to hold you over? While they’re not Germ Knoedel, they do contain poppy seeds and taste magnificent! ;)
Carmen Sanchez says
Wow! I’m doubly impressed!!! Not only are you a terrific cook, but what a fast response to my request :)
It was a yeast bread, using herbs and fresh tomatoes.It has been a long time, and I don’t remember, but I don’t think it was a batter bread. What I remember is that it was delicious fresh from the oven and later toasted as a salad accompaniment. It appeared in a summer issue of a magazine sometime between 1978 and 1982. It was part of a recipe insert cookbook about Fresh tomatoes. It included a recipe for a Quiche Mediterranee and a vegetarian minestrone soup which I still have, but unfortunately the name of the magazine is not printed on the page.
Hope this helps you.
The Daring Gourmet says
Thanks, Carmen :) Alright, a yeast bread with fresh tomatoes and herbs. Sounds lovely! While I obviously can’t promise that it’ll taste just like the one you used to know and love, I can promise that it will taste good (otherwise I won’t publish the recipe on here, ha!) I look forward to fulfilling your request. I won’t be able to fulfill the request quite as quickly as I responded to your comment, but I’ll definitely get it done. Once it’s completed I’ll respond to this thread with the recipe link. Thanks again!
The Daring Gourmet says
Request Completed!! I think you’ll be very happy with this bread, Carmen! Fresh Roasted Tomato & Herb Bread. Thank you so much for your request!
Carmen Sanchez says
I just happened upon your blog while looking for a homemade granola recipe! Of course, I had to explore and saw the wonderful French Almond Cake recipe that was requested. So, I thought this would be my chance to ask for a recipe I used to have back in the late 70’s. It came out in a magazine featuring fresh tomatoes. The recipe was titled Herbed Tomato Bread. It was the best! I have looked all over the Internet for it, to no avail. You are my only hope :)
The Daring Gourmet says
Hello, Carmen! I’m so happy you found my blog and what a great request! Your “only hope”…that leaves me both flattered AND intimidated! ;) The Herbed Tomato Bread definitely sounds like something I would enjoy and I’m happy to add that to my request list. Let me ask for clarification: Was this a yeast dough? Sourdough? Any other features in particular? Thanks again for the request and I hope you’ll visit often! – Kimberly
Claire says
pad thai :)
The Daring Gourmet says
Ah, couldn’t agree more, Claire! In fact, it was already on my “to cook” list ;) Thank you for the request!
Gabi says
Hi Kimberley,
Your recipes look amazing, I can’t wait to try some, now for my request this is more approximate than precise, maybe something with chocolate mousse involved, I’ll leave the imagination bit to you…
Thank you
Gabi
The Daring Gourmet says
Hi Gabi! Thanks so much for the compliment and for stopping by! Well, I LOVE chocolate mousse, so that’s a request I have no problem fulfilling :) Once the recipe has been completed I’ll add another response to this comment thread with the link to the recipe. In the meantime, I hope you’ll visit frequently and if you make any of the recipes on here, I’d love to hear what you think! Thanks again!
David says
I just recently tumbled across your site, and I have to say, I’m impressed. You really show your passion for food and culinary excellence. Now I’ve searching around the internet and local restaurants for quite a while now, but cannot seem to find a good, reliable recipe for Alfredo sauce. I’d love to see how you put this sauce together. The sauce is fairly easy to make, but the problem is being able to make it correctly. A good Alfredo sauce can really make a pasta dish go from being just “ok” to being exceptional.
The Daring Gourmet says
Hi David! Thank you so much for your generous compliments! I really appreciate it. Cooking and developing recipes is a definite passion. A lot of thought and careful, detail-oriented planning goes into my recipes and I’m always thrilled to receive positive feedback from others who have made them. Alfredo sauce – that’s a great request! Like you, I love a good Alfredo sauce, and am more than happy to take that one on. Request noted! I’ll post a follow up reply to this thread along with the recipe link once it’s been completed. Thanks again!
Kimberly @ The Daring Gourmet says
Hi David, it’s been a loooooong time and I don’t know if you’re still following, but I’ve made the Alfredo sauce and it’s a super good one! Here’s the link to my Fettuccine Alfredo.
Lily says
Your website is awesome! I love reading about the culture and history behind each dish, and all the pictures look so tasty! If you decide to make a cake in the near future, I’d love to see your take on a Black Forest Cake :)
The Daring Gourmet says
Thanks so much for the compliment, Lily!! And Black Forest Cake? You bet! I grew up 45 minutes from the Black Forest and so the cake has always been a favorite of mine.
Donna says
I would love the recipes to be printed out in 3×5 or 4×6 paper. so much better to store in my recipe box
Tori says
Hello!
Me again :) I have a request that has to do with carob powder. I love making hot carob drinks in the winter but with summer quickly approaching I’m looking for a way to use up my monstrous container of carob powder! Any ideas? I have no clue what else it could be used for. . .so I thought you would be the best person to ask!
Thank you!
The Daring Gourmet says
Hi Tori! You are much too generous in your compliment :) Great question! There are so many ways you can use up that monster-sized can of carob powder. Carob powder can be used as a direct substitute for cocoa powder in anything, be it chocolate cake, fudge, cookies, brownies, etc. Anything that calls for cocoa powder, just use carob. Some recipes on here using cocoa powder: Chocolate Deception Cake, Chocolate Marshmallow Mint Cookies, and Hazelnut Shortbread Cookies. Put on your baking hat and you’ll have it used up in no time! :)
Tori says
Really? Wow, that’s great to know! Thanks for the tip on how to use up carob powder :) I totally want to make your Hazelnut Shortbread cookies. . .mmm.
Emma says
Hello! I brought a slow cooker just so I could make your Tinga Poblana Tacos properly, they were incredible, I think very likely the best thing I’ve ever made! Now I own the cooker I’m looking for more exciting recipes that suit this style of cooking, chicken in particular so any ideas you have I will be keen to follow!
The Daring Gourmet says
Hi Emma! Thanks for the compliment and I’m so glad your purchase paid off!! There are a couple of really good pulled chicken sandwich recipes using the slow cooker – the Pulled Mango Chicken Sandwiches and the BBQ Pulled Chicken (or Pork) Sandwiches. Just type these titles into the search engine on the top right of my site and it will bring them up (or under the “Recipes” tab at the top under “chicken”). I love the slow cooker as well and will be adding more and more slow cooker recipes over time. Thanks for making the tacos and for your feedback! :)
Joanne says
I have been looking for a sauce for pasta using these ingredients: ground beef, Italian sausage, fennel seed, tomatoes, possibly cream, etc. which is simmered for quite a long time or cooked in a slow cooker. I love your blog!! Thank you, Joanne
The Daring Gourmet says
Thanks so much for the compliment, Joanne, and for your request! Request fulfilled!! (How’s that for turnaround time? ;) I already have an almost identical recipe. It was one of the very first ones I posted on my blog. Check out my Authentic Ragu di Carne. I actually made it again just 4 days ago because my husband had been bugging me to make it again. You’re going to love this sauce – it’s delicious! I never make “regular” Americanized spaghetti sauce anymore. This one is so, so good and tastes even better the next day. It also freezes really well if you want to make extra to have on hand for quick meals. And it would be wonderful with the addition of the Italian sausage and some extra fennel seed. So just make this recipe exactly as written, but half the ground beef and replace the other half with Italian sausage. Then when the recipe calls for you to add the spices, add 1/2 teaspoon of ground fennel seed. You’re all set! Give it a try and let me know what you think!
Sam says
Hi Kim, my hubby really enjoys black pudding (yep the traditional British yucky stuff!). I was wondering if you could try to create a version that I would enjoy without using pig’s blood. FYI i have no issue eating meat but for some reason this part of an animal seems disgusting to me. Thanks very much, Sam xx
The Daring Gourmet says
Oh, Sam, how can you do this to me??! Just the thought of black pudding – whether with or without blood – makes my skin crawl! You know, I really don’t think a bloodless version is possible. Blood is THE prominent ingredient in black pudding. Eliminating blood would result in something that doesn’t remotely resemble or taste like black pudding. Sam, I think hubby’s going to have to continue enjoying this one without you!!
P.S. My hubby says, “Black pudding actually tastes really good. Eating blood really isn’t all that different than eating meat.” Sigh, our men…
Daniel Bird says
Wow, that was well timed :) It was a drizzly glaze, definitely not frosting.
The Daring Gourmet says
Request completed! While I obviously can’t duplicate something I haven’t tried, I created this according to your description…and it’s goooooood! You’re going to enjoy this :) French Almond Cake with Green Tea Honey Glaze.