I loved the final challenge! It really allowed the chefs to pour their emotions out onto the plate! All of them are great cooks, but I'm glad that Bayless won. Having experienced its delicious comp...
Love the pic! I do a similar version of the "chicken under a brick" technique using a flat pot lid and 10 lb. hand weights. I love the idea of using non-traditional objects in the kitchen.
I like to have pictures as a guide when baking or making a complex dish.
It's not a deal breaker if the recipe doesn't have one, but I'm probably more likely to try a recipe that includes a p...
I think this is great! Industry is waking up to the fact that people are actually interested in where their food comes from. More traceability leads to more transparency and ultimately more power o...
I wouldn't go so far to say that I'm "obsessive" about it, but I do like a neat plate. I heard somewhere that you eat with your eyes first and I think that is so true.
I also like to h...
@preppycuisine- Well put!
@gochrisgo- Alice Waters is utterly out of touch with any form of normalcy that she probably really thinks that we should all build fires in our kitchens to c...
I have a prolific Meyer lemon tree in my backyard. This article from the LA Times, "100 Things to do With a Meyer Lemon," has been very helpful for giving me new ideas about what to do with all of ...
Arrachera tacos with homemad tortillias is a once (sometimes twice) per month tradition in our house.
I also love an aged steak cooked simply in a pan and smothered with some compound ...
We do this every year (skipping the preservatives though). The best part is the hash for breakfast the next day if we can manage to save any leftovers.
Latest Comments...
My husband is a staunch cauliflower hater, but I can get him to eat it if I use it to make an aloo gobi with lots of garlic naan on the side.
Seriously, they should just change the name this season to "Top Ceviche" (or "sah-veech" as Jen calls it).
Cookies!
I loved the final challenge! It really allowed the chefs to pour their emotions out onto the plate! All of them are great cooks, but I'm glad that Bayless won. Having experienced its delicious comp...
Watermelon pudding, who knew?! I'm going to have to try that one this weekend.
I also had that nettle pizza at the Chez Panisse cafe a few years ago and have been craving it ever since!
This sounds like a great DIY project with the abundance of cherries at the farmer's market right now!
Love those jade-glass shell dishes!!!
Love the pic! I do a similar version of the "chicken under a brick" technique using a flat pot lid and 10 lb. hand weights. I love the idea of using non-traditional objects in the kitchen.
Nevermind the furikake, I want to know more about that gorgeous tablecloth!! The design reminds me of slices of daikon radish.
I like to have pictures as a guide when baking or making a complex dish. It's not a deal breaker if the recipe doesn't have one, but I'm probably more likely to try a recipe that includes a p...
I was so confused at first, but then I remembered what day it is! ;)
I think this is great! Industry is waking up to the fact that people are actually interested in where their food comes from. More traceability leads to more transparency and ultimately more power o...
I wouldn't go so far to say that I'm "obsessive" about it, but I do like a neat plate. I heard somewhere that you eat with your eyes first and I think that is so true. I also like to h...
@preppycuisine- Well put! @gochrisgo- Alice Waters is utterly out of touch with any form of normalcy that she probably really thinks that we should all build fires in our kitchens to c...
I have a prolific Meyer lemon tree in my backyard. This article from the LA Times, "100 Things to do With a Meyer Lemon," has been very helpful for giving me new ideas about what to do with all of ...
Beautiful picture! It makes me want to go roast some veggies STAT!!
Ultimate comfort food! This was my Mom's specialty.
Arrachera tacos with homemad tortillias is a once (sometimes twice) per month tradition in our house. I also love an aged steak cooked simply in a pan and smothered with some compound ...
We do this every year (skipping the preservatives though). The best part is the hash for breakfast the next day if we can manage to save any leftovers.