I always think of it as a gift to be opened later, but if you're interested in opening it up, by all means ask the giver.
As a guest, if I know the menu for the evening I'll pick some...
That eBay bonanza is ridiculous. It's not like copies of her book are rare. Maybe a signed copy, or a copy from the first print run....but $61 for the 1983 printing? Give me a break.
I mostly stay out of the kitchen: everything goes on the grill, and we eat lots of salads. Occasionally I'll use the slow cooker--though that puts off a fair amount of heat as well.
I...
Hm, I have a relative who scarfs down his food, often before everyone else at the table has been served, because he wants to "eat it while it's hot". Maybe this could curb that tendency--or reveal ...
I'll second How to Cook without a Book--I picked it up for my brother a few years ago and was so annoyed that I hadn't found it when I was learning how to cook.
Also, next gift-...
One of the most epically delicious panini I've made featured mascarpone with fig preserves, prosciutto and arugula on crunchy toasted bread. I photographed it, it was so good.
When it comes to browsing for recipes/inspiration, I'm still attached to physical cookbooks and magazines. Something about the pictures, the act of turning the pages, that makes the recipes more re...
Sometime in the mid-late-90s I swear Dr Pepper changed their formula to make it sweeter and play down the spicier notes. I still love the Dr, but it's not quite the same.
Neither the hubs nor I are corned beef fans, so we're going the Dublin coddle route. So simple, yet so satisfying--though with both bacon and sausage, it too is an every-so-often kind of dish.
Hate that gap, but my previous home had one. The cabinets were white, the appliances stainless steel, so I filled the space with some fake plants to soften the industrial edge. (I chose fake becaus...
Like the others, I tend to cook & serve the whole batch at once, though I do hang it to dry for a little bit to prevent it from becoming a gloppy mess in the water. But I've always wondered about t...
I used to follow recipes religiously the first time, just so I could set a basis for comparison. Now that I've been cooking nightly dinners for eight years, though, I've developed the confidence to...
For years I've used a recipe database called PDACookbook Plus that synchs with a handheld--first my Palm, then my smartphone. That way I can always look up recipes/ingredients and create menus and ...
Latest Comments...
KimberlyM, consider donating them to a library that has a lively section for food arts. I know the Los Angeles Public Library has a trea...
I always think of it as a gift to be opened later, but if you're interested in opening it up, by all means ask the giver. As a guest, if I know the menu for the evening I'll pick some...
That eBay bonanza is ridiculous. It's not like copies of her book are rare. Maybe a signed copy, or a copy from the first print run....but $61 for the 1983 printing? Give me a break.
I mostly stay out of the kitchen: everything goes on the grill, and we eat lots of salads. Occasionally I'll use the slow cooker--though that puts off a fair amount of heat as well. I...
Hm, I have a relative who scarfs down his food, often before everyone else at the table has been served, because he wants to "eat it while it's hot". Maybe this could curb that tendency--or reveal ...
Would be even more delicious if you poached the egg, so its runny yolk could make a delicious thick sauce...
I generally think of the best Chicago-style pizza as having just a touch of cornmeal in the crust as well.
I'll second How to Cook without a Book--I picked it up for my brother a few years ago and was so annoyed that I hadn't found it when I was learning how to cook. Also, next gift-...
One of the most epically delicious panini I've made featured mascarpone with fig preserves, prosciutto and arugula on crunchy toasted bread. I photographed it, it was so good.
When it comes to browsing for recipes/inspiration, I'm still attached to physical cookbooks and magazines. Something about the pictures, the act of turning the pages, that makes the recipes more re...
Love it! Though I doubt I'll ever be motivated to actually do it.
Sometime in the mid-late-90s I swear Dr Pepper changed their formula to make it sweeter and play down the spicier notes. I still love the Dr, but it's not quite the same.
Neither the hubs nor I are corned beef fans, so we're going the Dublin coddle route. So simple, yet so satisfying--though with both bacon and sausage, it too is an every-so-often kind of dish.
Simply beautiful!
Hate that gap, but my previous home had one. The cabinets were white, the appliances stainless steel, so I filled the space with some fake plants to soften the industrial edge. (I chose fake becaus...
Yay, Drewes Brothers! They were my first neighborhood butchers. Now that I'm in LA, it's Huntington Meats in the Farmers Market.
Like the others, I tend to cook & serve the whole batch at once, though I do hang it to dry for a little bit to prevent it from becoming a gloppy mess in the water. But I've always wondered about t...
I used to follow recipes religiously the first time, just so I could set a basis for comparison. Now that I've been cooking nightly dinners for eight years, though, I've developed the confidence to...
For years I've used a recipe database called PDACookbook Plus that synchs with a handheld--first my Palm, then my smartphone. That way I can always look up recipes/ingredients and create menus and ...
Aha! I always wondered what that was but was too distracted by the other fabulous produce to ask.