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!
Leila Robson Armstrong says
I am looking for an approximation of the Van de Kamp’s honey tea cake. I think it may have been a sponge type cake with a honey glaze and toasted sliced almonds on top. With fingers crossed. Sincerely, Leila Robson Armstrong
The Daring Gourmet says
Hi Leila! That does sound good! I’ve never had or heard of it before. Let me get a few more specifics from you. Was it a round, square or loaf cake? A clear sticky honey glaze or more an an opaque honey-flavored glaze? So it was a yellow sponge cake with a honey flavor and honey glaze and almonds?
The Daring Gourmet says
REQUEST FULFILLED! Check out this Toasted Almond Honey Cake. Thanks for your request, Leila!
Anonymous says
Hi again. Well thank you for your thanks. but if you pull off another miracle, I’ll be the one thanking YOU!Looking forward to results of your efforts on my behalf. thank you again! Elizabeth
Elizabeth Ray says
I meant, Quinoa Chocolate Cake!
Elizabeth says
Dear Daring, I am here again asking for a recipe. Quinoa Chocoalte Cake. I was @ a cafe in Wasagaming, just outside Riding Mountain National Park. We had this cake for desert. It was very, very good! Moist, but not overly so, and not so sweet that you NEEDED coffee to help you finish it. You might still want it of course. It had a thin layer of icing, almost a glaze, but not quite. but the cake itself was remarkable, held together nicely without being mushy. It was one layer only, but we didn’t mind. It was enough, but not too much. This is starting to sound a lot like the three bears story, isn’t it? Anyway, there you have another request to tackle! thank you!
The Daring Gourmet says
Haha, yes, the three bears! :) But the detailed description certainly helps. A chocolate quinoa cake does sound very good. I’ve been experimenting quite a bit with quinoa lately and have a few recipes lined up to post on here. I think I’ll tackle that cake here in the very near future! Thank you for the request, Elizabeth!
The Daring Gourmet says
Request fulfilled! Check it out: Chocolate Almond Quinoa Cake! Thanks so much for your request, Elizabeth Ray!
Mandy says
I love German food, but there aren’t a lot of recipes in cook books or online. I’m going to try making Geschnetzletes. Can you post one (or more) of your favorite German dishes?
The Daring Gourmet says
Hi Mandy! Yes, I hope you’ll try the Geschnetzletes! I love it and I think you will, too :) You’re right about it being difficult to find good German recipes out there. I love German food and will continue to add authentic German recipes on my blog over time. In the meantime, there is an actual German recipe site that has some good recipes on it. The recipes are also all rated by reviewers. It’s chefkoch dot de. In the upper right hand corner you’ll see the option to translate everything in English, which is a great feature.
Connie Gentry says
Peanut Butter Angel Food Cake… With the texture and consistency of Chocolate Angel Food Cakes. My trials have failed and I am the biggest Chocolate angel Food Cake Fan. Well, I love them all so far but the chocolate is my favorite (my grandmas recipe) I know peanut butter would be right up there too, if done right ! Thanks :)
The Daring Gourmet says
Hello, Connie! Mmmmm, that sounds wonderful! You know though, I don’t think it would work. Angel food cake is made with egg whites and for it to have its special texture and fluffiness it can’t have single drop of oil in it, and peanut butter is oily. I learned this principle the hard way when I tried making peanut butter meringues! ;) I’m thinking in order to make a peanut butter angel food cake you’d have to use some kind of synthetic peanut butter flavor. So, sadly, I think you’re going to have to stick with the chocolate angel food cake. But at least it’s a wonderful thing to be stuck with, right? :)
Lisa says
Coconut Cake please, preferably white….;) My aunt used to make this want a simple easy baking recipe, cause I suck at baking.
The Daring Gourmet says
Mmmmm, that sounds yummy, Lisa! In fact, I could go for a slice right about…now :) Thanks for the request!
Lydia Rose says
My wonderful Daring girl.
I have just recently stumbled on to your site and haven’t left in days. Love to read your blogs, very interesting, and your pictures are so bright and alive, I can almost smell and taste them.
Will be trying your recipes soon. Tomorrow I am going to try my hand at making the African Stew. I love the sweet and savory combinations of dishes.
That brings me to my request.
I would love to see your rendition of a Mexican Mole. Have eaten gallons in my life time (I’m 70), but have never made it. You make things so clear and fun that I would not hesitate an attempt.
Thank you my dear, my best to you and yours,
Lydia Rose
The Daring Gourmet says
Dearest, dearest Lydia Rose! Your kindness is inspiring and leaves me MORE than happy to accommodate your request! :) I love your description of “gallons” of mole. You’re obviously a big fan of it and I will do my best to develop a recipe worthy of your taste. In the meantime, I hope you enjoy some of the other recipes. I just made the African stew (Gambian Domoda) again just last week. We all love it. I’m a big fan of sweet and savory combinations as well and have just now realized how many dishes I’ve made that fit that description. Several come to mind, but two in particular that I would recommend is the Moroccan Chicken, Apricot and Almond Tagine and my most recent dish, South African Bobotie.
I am so happy you found my site and look forward to your returning often! :) All the best – Kimberly
Jared says
Ethiopian injera with doro wat.
The Daring Gourmet says
Hi Jared! You got it! One of my favorite African dishes. I can’t tolerate it nearly as hot as it’s traditionally eaten in Ethiopia (seriously, I don’t know how their taste buds make it through a meal without being seared right off by all that berbere!), but the heat level can be easily adjusted according to personal preference. Stay tuned!
Jared says
Thanks for the quick reply. I’ve been trying to find a good recipe for years.
The Daring Gourmet says
Jared, request completed! Ethiopian Doro Wat.
Robin Graber says
I would love a recipe for a Baked Alaska with a warm raspberry sauce! It was always my birthday request for my birthday meal!
The Daring Gourmet says
Robin, you sure know how to put in a request!! ;) No doubt your loved ones were a little intimidated each year by THAT one! I will admit, I’ve never made it and have never tried it! So this is a welcomed challenge!
tamra oborn says
Toad in a hole sound like a fun recipe and I would like to see your take on it. Thanks Dancetaxi
The Daring Gourmet says
That IS a fun one, Tamra! My husband would be thrilled if I made this – he loves any traditional English meals that use bangers or sausages. Thanks for the request!
Tamra Oborn says
Thanks for making up my request for your take on Toad in the hole so quickly can’t wait till I can try it..!!!
The Daring Gourmet says
You are SO welcome!! I had a lot of fun with this! :) Thank you so much for your request! See the end result for classic English Toad in the Hole
noreen daly says
Is it possible to freeze the orange chicken at some point on the preparation, without sacrificing much taste and texture. I am trying to prepare this for my son’s family graduation dinner for about 40 people.
The Daring Gourmet says
Hi Noreen! It sounds like you have your work cut out for you preparing dinner for 40 people! I’m assuming you’re referring to the Chinese Orange Chicken? I wouldn’t recommend making it ahead of time. Because it’s battered, the texture will become really soggy and probably come off the chicken if it sits too long or is frozen. Congratulations on your son’s graduation and good luck with the family dinner!
Beth Jenkins says
I noticed in your Granola recipe that you said you grew up in Germany. Do you have any good Kaseknodle recipes? Most Knodle recipes are in German and although I speak German, I like to “cook” in English.
The Daring Gourmet says
Hi Beth! YUMMY! I don’t have a ready recipe for them that I’ve already developed, but they’re definitely something I’ll add to my growing list of things to make. A good German recipe website is chefkoch dot de. Their recipes are rated with reviews and they allow you to translate them in English. Thanks for reminding me about those – they’re so good!
Anonymous says
um can i request a chili hot pot, a korean kimchi one please? :)
im a big fan of stews and noodles, absolutey love winter comfort food! i really love your ix of foods on this blog, it shows so much passion, motivation and sense of cunning.
The Daring Gourmet says
Hello and of course you can!! :) I LOVE stews, noodles, and all kinds of winter comfort foods, too! Funny you mention that because I was just looking over some dishes I’ve made and haven’t posted yet and several of them are wonderful Autumn/Winter comfort dishes. I enjoy eating that stuff all year round but figured I should probably just wait until the weather gets a little cooler to post them :) A kimchi chili hot pot is a great all-year round food though – thanks for the request!
Anonymous says
what a coincidence! i look forward to the kimchi hot pot you’ll be making! :) im so excited, winter calls for the warm, heart-filled comfort food <3 and your welcome, thank you for accepting the request :)!
The Daring Gourmet says
You’re so welcome, it’s my pleasure! I LOVE getting requests! :)
Natasha says
Some acid reflux friendly recipes would be much appreciated!
The Daring Gourmet says
Hi Natasha! Sorry to hear you’re prone to acid reflux! Acid reflux is such an individual thing – what causes it for one may not cause it for another. Best thing to do is to track and identify your particular triggers and then to avoid those foods (or pop a Tum afterwards ;). As for the most “common” triggers of acid reflux (very spicy, tomatoes, onions, citrus, mint, high fat, alcohol, caffeine, soda), you’ll find plenty of recipes on here that are very acid reflux friendly. Just avoid the ones that contain your particular acid reflux trigger.