Re: Enter to Win a Collection of Emile Henry Ovenware
I love the Emeril Henry pices I have. The baking is very even. Even the tuna noodle casserole is better when baked in the Emile Henry.
posted: 7:46 pm on December 7th
Re: Enter the Comfort in the Kitchen Sweepstakes!
good equipment and my well worn GelPro mats
posted: 2:54 pm on August 30th
Re: Win Grace Young's Must-Have Cooking Tools
The Breath of a Wok and Stir-Frying to the Sky's Edge now have spotted pages-signs of favorite recipes.
Thank you for teaching me how to get meat/poultry cooked well in a wok.
posted: 3:28 pm on January 8th
Re: Win Abby Dodge's Must-Have Baking Tools
I enjoyed the article about Abby's home kitchen. A calm serene space to work in-loved the round window.
posted: 5:01 pm on November 7th
Re: A Cooking Class Weekend
I love the shores of Lake Michigan.Having growing up in southwest Michigan, I miss the bounty of fruit that grows there. Working in the fields, picking fruit and produce were how many of us financed college educations.
Meeting and learning from my Fine Cooking heroes, i.e. Pam Anderson, would be a lovely addition to to a return to "home".
posted: 11:57 am on June 30th
Re: Ready for Dessert: My Best Recipes
My favorite: caramel ice cream with hot fudge and salted pecans: a turtle sundae.
posted: 4:32 pm on June 8th
Re: Two Smokin' Hot Cookbook Giveaways
A thick Porterhouse over a hardwood charcoal fire. First time we done that-it was so good. Crusty outside, rare inside.
posted: 12:31 pm on June 6th
Re: Concentrated Flavor (in a Tube)
Amore tomato paste has been a staple in my kitchen for years.
I alsolike a dab of the sun-dried tomato paste in pizza sauce. Not mentioned in this blog entry is the red pepper paste which is also a staple. I prefer it to red pepper flakes, as it distributes the heat evenly throughout a sauce, as opposed to biting done on a red pepper flake.
posted: 7:58 pm on September 15th
Re: Got Rabbit?
Frozen rabbit is available in one of the local markets, in the upper Midwest.
One of the best things we've ever tasted was rabbit in dried fruit sauce at Jaleo in Washington DC.
Rabbit recipes would help broaden the meat choices available-lessen dependence on beef and pork.
Yes to rabbit recipes!
posted: 4:59 pm on September 3rd
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