For ginger cookies I use lime juice and powdered sugar. I'm sure this would work with lemon or orange juice as well. And I bet either of those would be great on blueberry or cranberry scones.

Chiarello came across as such a jerk in this episode. I really loved the series because it was nice seeing great chefs competing by making great food instead of drama. I wanted to ea...

Rice?!?! Why would you use rice? Chufa is the way to go.

I also work in theater (scenic artist and props artisan) and my method is: -Rinse brush, if needed "brush" the sink to get some of the paint out -Never turn the brush bris...

I think it's easier if you compare it to something they're already familiar with. When I first tried Pho I was told that it's a version of noodle soup. Except that there was beef brot...

I second the bagels. Plus it's farmer's market season so you can probably get local preserves.

He makes everything (look) so easy!

I've always made it by buttering the bread and using deli sliced cheese (so it's not too thick). I think grated cheese is too messy. If I'm adding tomato or ham I put it between slices of cheese ...

I like herbs de provence in an omelette with goat cheese. So yummy!

Fried egg with a broken yolk. Or if I'm worried about the sandwich being too unhealthy I'll sacrifice the yolk in order to keep the bacon/sausage

I love lemon zest in my blueberry pancakes. I don't use syrup for it. Instead a spritz of lemon juice and a sprinkle of powdered sugar.

I like to heat up preserves in a saucepan (sometimes I add a splash of liquer) and pour it over angel food cake or pound cake or ice cream.

The Tovolo rocket pops are really big (especially at the bottom) and by the time you get to the bottom the ice pops are very melty and drippy. I wish I had gotten the plain shape or the star shape.

When my mom moved to the states 30 years ago, she purchased a set of Revereware pots and pans. A handle broke a few years ago. She mailed it to the company and they sent her a brand new pot. She...

So I'm usually awful at making bread. So either it's a complete fluke that I succeeded in making these or it's a great recipe. I'm thinking the latter. I made the dough last night ...

I want to make these... are there other filling options than chocolate?

I think it's rather silly, but I'm always wary of slicing that last chunk of tomato for fear of cutting myself... maybe this would be easier.

I have so many recipes that I could enter... too bad the deadline was last week.

It's like a gratin. Endives (cut in half) salted and sauteed in butter and olive oil. Wrapped in jamon serrano. The bechemel is made with swiss cheese (or similar), black pepper and nutmeg.

I have a clicky top sharpie in the kitchen for labeling. It's easy to use one handed.