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Arlington, VA, US

World traveller who loves best cooking at home for my family and friends.

Recent Reviews

Re:Bittersweet Cocoa Brownies

The search for the perfect brownie recipe is over. This is it. Absolute perfection.

Posted: 05:07 pm on March 15th 2009

Re:Korean-Style Marinated Skirt Steak

Oh my goodness, this was fabulous! Lots of wonderful flavor, and the marinade perfectly matched the rich, juicy taste of this cut of meat.

Posted: 03:53 pm on January 31st 2009

Re:Sesame Chicken with Ginger & Snow Peas

I made this beef, and it worked well. It could still use an extra kick -- maybe some hot pepper sauce. I tossed it with whole wheat spaghetti, and my husband loved it. It was very quick and easy to pull together.

Posted: 10:44 pm on December 8th 2008

Re:Orange Chicken with Scallions

I agree with the other reviewer that this recipe lacked flavor and depth. It was good and quick to pull together, but it wasn't great. Perhaps a little extra brown sugar, plus some ginger or fish sauce or hot pepper, might give it the extra kick it needs, but I'm not good at improvising Asian flavors. The sesame chicken stir fry with snow peas, meanwhile, worked better, especially if tossed with whole wheat noodles.

Posted: 10:42 pm on December 8th 2008


I shamelessly substituted and improvised to simplify this recipe, and the paella came out beautifully! If you want authenticity, go ahead and knock yourself out following this step-by-step. I learned some really clever techniques from this detailed recipe -- like warming the saffron in foil on top of the simmering broth -- but I also took a lot of short-cuts, like roasting the peppers whole and then peeling and slicing, adding pimenton to the sofrito, and substituting shrimp for chicken. This is a wonderful, fool-proof recipe which moderately skilled cooks can adapt and make their own!

Posted: 08:25 pm on December 3rd 2008

Re:Apricot & Pistachio Baklava with Orange-Cardamom Syrup

This is the best baklava ever! It is very simple to make, and though somewhat time-consuming, it absolutely worth the little effort it takes. I took this into the office for a treat, and everyone was blown away. It is unique, sumptuously delicious, and as the recipe says, its taste and texture change with each passing day. When you feel like taking a little time in the kitchen to really razzle-dazzle someone (including yourself!), make this!

Posted: 08:48 pm on November 15th 2008

Re:Spicy Thai Beef Curry

Quick, easy, and very satisfying. You can add any green vegetable if you don't have snow peas; it worked well with edamame and a red pepper I wanted to use up. The sauce is thin, so do allow it to reduce. The lime adds a lovely zing to this curry.

Posted: 07:21 pm on November 15th 2008

Re:Classic Bread Stuffing Recipe

"Classic" perfection! No fuss, no muss, this is a simple recipe which you can't screw up. I didn't have all the exact ingredients on hand, and it didn't matter. You just can't go wrong. My only recommendation is that if you make the stuffing separate from and before the bird, then remove the foil or cover after taking the baking dish from the oven, otherwise it will get soggy. After the turkey comes out, you can pop it in for 15 minutes to re-heat and crisp up on the surface. Enjoy!

Posted: 10:45 pm on October 12th 2008

Re:Roast Beef with Balsamic-Glazed Vegetables

Comfort food at its best! Totally fool-proof,so you absolutely can't go wrong. I made this with an inexpensive bottom-round roast, and I substituted some of the vegetables for onions, carrots, sweet potatoes, and broccoli -- in other words, I cleaned out my produce drawer. The balsamic glaze was wonderful, as it sweetened the veggies enough to get a few down my young son, but it wasn't too cloying for the adult palate. Yes, I'll make this again!

Posted: 10:54 pm on October 4th 2008

Re:Spicy Korean-Style Pork Medallions with Asian Slaw

This recipe is out of this world! It's so simple, easy, and tastes even better when packed for lunch the next day. I would double the marinade, however.

Posted: 09:59 pm on September 14th 2008