I was immediately struck by its height-- I don't know about anyone else, but I have a cabinet over my sink, and there just isn't room for me to lift something that is 17" high clear of the sink, m...
here's a question: How much yeast is in those packets? So many recipes call for a packet of yeast, and if you don't have it in packets it's hard to know how much yeast to add.
Chard is my favorite green, and I eat it all winter. In the summer though I'm not so excited about sauteing it and eating it hot. Any recipes that involve chilled chard or some other salady thing? ...
My father has always gone through phases of a recipe. There was the summer he made French bread every few days, or the fall we ate his broiled chicken breast with black pepper recipe every night. M...
We switched to WW pasta a few years ago and I barely notice the difference anymore. It is a little grainier, but I don't mind it. A hearty sauce and well salted water make a big difference. ...
I had to go out on Sunday to get fresh veggies, just so I could eat something that wasn't hot. I made a curried quinoa salad from Vegetarian Cooking for Everyone, which really hit the spot.
...
Trying to find some no cook recipes... I wish I'd made some whole grain salads before it got hot. I suppose I still could, but that would involve me going outside into the sauna and walking to the ...
I'm glad I'm not the first to say that I think the food at my own wedding was my favorite!
We used a caterer that also has a gourmet shop in Philadelphia, and is used to making very t...
I agree with HMR about the need to bring bags. Sure, you can use cloth ones, but I imagine that many people won't (esp with the publicity photo showing paper bags...) Plus yes, wouldn't it all slid...
I'd probably use it for summer garden stuff- pesto, onions, tomatoes... whatever I have to chop at that moment.
I'm curious how well this would work for dough. I use my electric food ...
My parents always cooked at home, but their food was not "gourmet." The cooking experience for them was also necessary, not for enjoyment.
When I was in college I spent a year living ...
I try not to think about those gritty pasta dishes...
but the list confuses me a little. I thought that a little water (ie "the water clinging to the spinach leaves") was not a bad thi...
what about debearding? Last time I bought mussels (and I think that was also the only time) I spent a long time soaking them and then debearding them. It was a lot of work, and frankly it didn't se...
I'm about to try this pizza! It looks great!
And... any chance you can make these recipes printable? Like, a Print icon or something so it's easier to print up for my recipe collection...
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curried mango quinoa salad, a wonderful recipe from Vegetarian Cooking for Everyone.
I was immediately struck by its height-- I don't know about anyone else, but I have a cabinet over my sink, and there just isn't room for me to lift something that is 17" high clear of the sink, m...
here's a question: How much yeast is in those packets? So many recipes call for a packet of yeast, and if you don't have it in packets it's hard to know how much yeast to add.
This looks wonderfully simple! Any idea how I could easily add chicken? Would I saute is separately and just stir it in at the end?
Chard is my favorite green, and I eat it all winter. In the summer though I'm not so excited about sauteing it and eating it hot. Any recipes that involve chilled chard or some other salady thing? ...
my friend in Germany has something like this. Is there anything similar available in the US?
My father has always gone through phases of a recipe. There was the summer he made French bread every few days, or the fall we ate his broiled chicken breast with black pepper recipe every night. M...
how could I not type a comment!? My favorite pie... I love rhubarb, but I'll eat/make anything with fruit that is in season!
if you live in NYC I think you can get red rice if you eat at Rice. They have all sorts of kinds of rice there (as you might imagine.)
We switched to WW pasta a few years ago and I barely notice the difference anymore. It is a little grainier, but I don't mind it. A hearty sauce and well salted water make a big difference. ...
I had to go out on Sunday to get fresh veggies, just so I could eat something that wasn't hot. I made a curried quinoa salad from Vegetarian Cooking for Everyone, which really hit the spot. ...
Trying to find some no cook recipes... I wish I'd made some whole grain salads before it got hot. I suppose I still could, but that would involve me going outside into the sauna and walking to the ...
I'm glad I'm not the first to say that I think the food at my own wedding was my favorite! We used a caterer that also has a gourmet shop in Philadelphia, and is used to making very t...
I brew tea every morning, so the kettle comes in first!
I agree with HMR about the need to bring bags. Sure, you can use cloth ones, but I imagine that many people won't (esp with the publicity photo showing paper bags...) Plus yes, wouldn't it all slid...
I'd probably use it for summer garden stuff- pesto, onions, tomatoes... whatever I have to chop at that moment. I'm curious how well this would work for dough. I use my electric food ...
My parents always cooked at home, but their food was not "gourmet." The cooking experience for them was also necessary, not for enjoyment. When I was in college I spent a year living ...
I try not to think about those gritty pasta dishes... but the list confuses me a little. I thought that a little water (ie "the water clinging to the spinach leaves") was not a bad thi...
what about debearding? Last time I bought mussels (and I think that was also the only time) I spent a long time soaking them and then debearding them. It was a lot of work, and frankly it didn't se...
I'm about to try this pizza! It looks great! And... any chance you can make these recipes printable? Like, a Print icon or something so it's easier to print up for my recipe collection...