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!
holidaysnoplacelikehome says
As a fellow Washingtonian, how about a Washington fruit and wine dish? I love our Yakima area pears. There is a pear creme brule here that was okay, but not great. Something like that would be great!
The Daring Gourmet says
Greetings, fellow Washingtonian! I love the idea of a pear creme brulee! Something elegant and delicious. I’ve made a note – thank you for the suggestion!
holidaysnoplacelikehome says
You are welcome! My compliments to your repertoire of recipes and breathtaking photography!
melanne says
Hi, I would really like to have a recipe for a Lemon cream cake…like the one served at Olive Garden ..it is light and just the right amount of lemon. Have any recipes?
The Daring Gourmet says
Hi Melanne! I’ve never had that at the Olive Garden and don’t currently have any recipes for a lemon cream cake, but you’ve piqued my curiosity :) I love anything with lemon – I’m adding this to my list. Thank you!
Lorna Froidevaux says
where is the mango chutney recipe I received
The Daring Gourmet says
Hi Lorna! If you’re asking where to find the mango chutney recipe, you can find it here:
http://www.daringgourmet.com/2013/03/07/indian-mango-chutney/
Carmen Sanchez says
Just wanted you to know that the Roasted tomato herb bread was a hit at the Thanksgiving dinner today!!! I made it, let it cool completely :), sliced it, froze it because I had to go out of the country for a family reunion. Heated it today and it was just as fresh and fragrant and delicious as when first baked! You are amazing!!!
The Daring Gourmet says
Carmen, as many times as you’ve made this you have officially become the expert Roasted Tomato & Herb Bread maker! :) And that’s how it should be since it’s “yours”! I’m so thrilled you like it and that you put in the request for this recipe in the first place. That is so good to know that it freezes well. I hadn’t tried that but next time I make it I’m going to make an extra loaf to freeze. Thanks for putting that to the test and for letting us know! Hope you had a lovely Thanksgiving with your loved ones – enjoy the rest of the weekend. – Kimberly
Maria says
Hi I’d like to bake chocolate muffins filled with peanut butter and honey, have you gotany recipe or advice for me? Maria
The Daring Gourmet says
Hi Maria! Those sound yummy :) Have you tried muffins like that before or is this an idea you’re wanting to put to the test? I’m not sure how well the honey in the center would hold up. I haven’t tried it yet, but I’m thinking it would melt and just seep into the muffin, possibly leaving a bit of a crater in the center. The peanut butter would stay in place though. Maybe a peanut butter filling with a honey buttercream frosting?
Monica says
I had a Peruvian dish called choncholi and it was served with a very peppery, milky looking dipping sauce. The sauce was not thick, like ingredients were added to a water. Do you know what this would have been? It was about 15 years ago and I’ll never forget it! The restaurant doesn’t have a website, I’ve tried Googling it…nothing.
The Daring Gourmet says
Hi Monica! You know, I’ve never heard of it. I asked a Peruvian friend of mine about it and she’s never heard of it either. Sorry I couldn’t help! My friend’s going to ask a couple of her friends in Peru and if I get any information about it I’ll post a follow-up comment.
Beth Jenkins says
I would love a recipe for Meringues with custard filling. My mother in law had some about 10 years back and we have been searching all over to find them since with no success. It would be great if I could make her some.
Thanks
The Daring Gourmet says
Hi Beth! Those sound intriguing – and I like to be intrigued! :) Can you describe them in a little more detail? (Were they individual-sized, cookie-shaped/round mounds, a large roll, was the custard completely enclosed or more open-faced, what flavors and colors, etc?)
Monica says
Can you please try and help me figure out how to make BJ Brewery’s signature vinaigrette they serve with their mini bites bruschetta! I love that stuff and can not figure out their ingredients.
The Daring Gourmet says
Hi Monica! I’ve never had those before so unfortunately don’t know what they taste like – but I’ll bet they’re yummy! Have you tried doing a Google search? If you Google “BJ Breweries mini bruschetta copycat recipe” it looks like there are at least 3 different recipes to try. I don’t know how closely they resemble the real thing, but they may be a good starting point.
Anonymous says
Thank you I will see what come up with! I look forward to following you on pintrest and Facebook! Your recipes look awesome!
The Daring Gourmet says
Thanks so much and I look forward to your feedback once you’ve had the chance to try some recipes!
Kathy says
Since it is apple picking season, I would love to see some healthy recipe to use all those apples on!
The Daring Gourmet says
Hi Kathy! Yes, speaking of which, I go crazy every time I drive past someone’s yard and they have trees laden with apples just going to waste!! My Whole Wheat Gingerbread Upside-down Pear Cake can be substituted with apples. Yes, there’s quite a bit of sugar in it, but even health-conscious people have to enjoy life occasionally, right? :) Another recipe using apples that I love is the South African Bobotie – it’s one of my favorite casseroles. There’s also the Andalusian Gypsy Stew which uses pears – another Fall fruit – along with a TON of other healthy fresh produce. And then of course there’s the 24-hour Crockpot Apple Butter which really allows you to use up your apples – and then enjoy them the rest of the year!
Glenn Oakley says
My German grandfather (Opie) made a fantastic Koenigsberger Klops. Unfortunately he never wrote it down. I have used classic recipes that I have found but they are not quite the same. They all have a cream sauce but I remember his being more brothish. I would love to see a version from you…cream sauce or not. Thanks Glenn Oakley
The Daring Gourmet says
Hi, Glenn! I love that dish as well! You know, the only versions I’m familiar with are more creamy. It’s not supposed to be a “heavy” or thick creamy sauce, but it’s more of a broth-based sauce with cream in it. So, brothy-creamy :) Thank you for reminding me about this dish – it’s a classic that I haven’t made in a long time, so it’s long overdue! Thanks for your request!
jesusan says
I certainly hope they don’t kill you! We all make mistakes and if that’s the worst one you ever make, I would envy you. :-)
jesusan says
Kimberly, Bento is Japanese…
The Daring Gourmet says
Hahahahahahahaaa!!!!! Oh man, please take pity on this poor Bento-ignorant soul! My Japanese friends are going to kill me, so if you don’t see any new recipe posts in the next few days you’ll know why! :)
Ashley, come baaaaaaaaack!
Ashley says
Hi! I just came across your website and am so excited! I feel like I found a treasure! I love cooking American and Asian cuisine for my family, but am excited to venture into some new cultural food from your library! Thank you so much! So here is my request: There is a restaurant called Zen Bento in Eagle, Idaho that serves a Ginger-Soy sauce with their bento bowls. It seems to be oil based and served at room temperature. I don’t believe it is cooked, and it has the consistency of a vinegrette. It has a sweet and tangy flavor. It has some mysterious black flecks in it as well…doesn’t seem to be pepper. I have tried multiple times to emulate this recipe since we’ve moved from Idaho, with a major fail each time. So, with your multi-faceted knowledge of flavors…I was hoping maybe you could come up with something!
The Daring Gourmet says
Hi Ashley, and welcome! I’m equally excited to have you on board! Thank you for your kind and generous compliments. I hope the bubble won’t burst completely once I make this small confession: I’ve never had bento! I know, I know. Truthfully, I haven’t had a whole lot of Korean food period. Ah, don’t unsubscribe to my blog!!! Hopefully as you try some of the recipes on here I will be restored to your good graces. And yes, I will commit to better familiarizing myself with Korean cuisine :) Again, welcome!
Yulia says
hi. I’d love to try your Chocolate cake. Would you be so kind and let me have the recipe. Thank you
The Daring Gourmet says
Hello, Yulia! Do you mean the Chocolate Almond Quinoa Cake? If so, just click on the following link and it will take you to the recipe: http://www.daringgourmet.com/2013/09/03/gluten-free-chocolate-almond-quinoa-cake/ Thank you for visiting!
Danette McKee Farmer says
Dearest Kimmy,
So, it is now fall in Washington, which means crisp mornings and chilly nights. Now I am looking for festive hot beverages! I would love to know how to make a delicious salted carmel mocha for me, and a rich creamy hot chocolate for my boys!!!
Can’t wait to get your take on what I know will become a loved family go to!!
Danette
The Daring Gourmet says
Oh noooooooo, I’m not a coffee drinker!! Ohhhh, I can’t stand having to turn down requests!! Any non-coffee requests, my dearest, dearest Danette?