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(4.21.12)
It doesn't matter if the Queen ever takes one bite of the family chocolate pie, it just matters that she could if she wanted to. And that Mom now has the letter to prove it.
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(04.24.09)
While I do like cooking up dried lentils for soups and other things, this salad hinges on the pre-steamed lentils from Trader Joe's, so if you can't get behind that, you will never understand the genius of this salad.
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(10.30.06)
However, as soon as autumn's chill fingers began slipping around the city's throat, and the leaves crisped on naked branches before falling scratchily to the cold cement, my cravings began anew.
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(10.09.06)
I could stock my freezer with puff pastry, full-bodied stocks, pesto reserves, and decorative ice cubes. Well, actually, I probably couldn't because my freezer is SO FREAKING SMALL but, the point is, I know how to do all that stuff. I just...don't do it.
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(03.12.06)
"I blame my East Coast upbringing for my total lack of knowledge in the artichoke realm - but your idea makes them seem so much more accessible, I need to try."
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(03.08.06)
"Hey, is it supposed to be this runny in the middle?" Stupid razzin'-frazzin' skewers coming out clean making me believe the thing was actually done because THAT'S WHAT I'VE BEEN TAUGHT!
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(12.17.05)
Stephanie, I'm a faithful Grub Report fan (love Tea for Kecklers and Cheese Whore references ... but curious why you didn't flush icky foods down the toilet as a teen
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(08.19.05)
Hi Keckler- I never really thought I'd have a reason to write you, because I usually prefer playing with foods myself. But I am currently at a loss foodwise.
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(07.21.05)
Such a good idea! My question is which items typically found in your kitchen (or the kitchen of an average person who enjoys cooking for a hobby) are worth spending the extra bucks on?
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(06.14.05)
So I made pizza margherita not too long ago. And it was good. And, like you do when you make a small pizza, I had some leftover toppings still kicking around when I got home from work the next night.
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(05.27.05)
Dear Chef, DAMN you, eggplant! Okay, here's the problem. I can't seem to get an eggplant parmigiana to turn out. I mean, it's edible, technically, but I can't seem to find the happy cooking-time medium --
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(05.23.05)
Don't pay big bucks for an overdone burger when you can just make it at home.
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(05.22.05)
Send me your tired, your hungry, your unwashed masses of mushrooms yearning to be creamed. After the exposure I got participating in Tomato Nation's Ask the Expert Series in Tomato Nation's The Vine
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(11.27.02)
How the Cambridge School of Culinary Arts got me to eat lima beans.
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(11.27.02)
The most addicting pineapple dessert I've ever slammed down my gullet.
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(10.21.02)
Warm and hearty soup for a cold and thin night.
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(09.25.02)
From Williams-Sonoma's online recipe database
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(09.25.02)
No gloppy mayonnaise in this rendition -- this potato salad is pure and tangy.
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(09.25.02)
From Bon Appetit magazine, June 2001
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(09.25.02)
Libations: Ponder's Punch - served at Mom and Dad's wedding in 1965 Kir Royales with raspberries Champagne with peach nectar and peach slices Strongbow cider Dali's Sangria Food: Coronation Chicken Salad
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(09.25.02)
From Williams-Sonoma's online recipe database
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(09.25.02)
Alice Waters invented this recipe, I came across it in Health Magazine and make it as often as possible.
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(09.25.02)
From The Best Recipe by the Editors of Cook's Illustrated
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(09.25.02)
The best chicken breast recipe in the world. Can be broiled or baked as well.
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(09.25.02)
From Cooking Light magazine
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(09.25.02)
From Williams-Sonoma's online recipe database
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(09.25.02)
My go-to recipe for cheese fondue -- it's a never-fail.
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(09.25.02)
When I was living in Cambridge, England I discovered two sandwich shops I'd dearly love to transport to Cambridge, Massachusetts.
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(09.25.02)
Recipe courtesy of Michelle Urvater/The Food Network
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(09.25.02)
This is yet another recipe that is so easy and filling, I make it several times a week as a main dish.
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