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Recent Reviews


My challah came out quite good, with excellent flavor. Only critique (of my effort) is that the loaf came out a little dense in the middle. I was wondering if the thin flattening of the dough and then rolling may contribute to this, instead of rolling out each piece of dough, without the flattening first. Got raves on the presentation and flavor. Thanks.

Posted: 10:49 pm on November 16th 2014

Re:Rhode Island Clam Chowder

I made this recipe last week, and froze it, to take to a friend's house for a ski weekend. Thawed fine, and, for a bunch of hungry skiers who are used to New England cream style chowder, they couldn't get enough of it. The only change I made was that I precooked the fresh chopped clams for 7-8 minutes, and added some clam juice,(6, 8oz. bottles) because there was not enough liquid. (I didn't have time to steam and chop raw clams.) This was terrific and definitely recommend it. Thanks.

Posted: 09:30 am on December 30th 2012