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Recent Reviews

Re:Bacon and Cheddar Macaroni & Cheese

I love Mac and Cheese, and I love bacon, so I figured I'd love this recipe. Holy cow! This recipe is pure decadence. The smoky bacon plays perfectly off the sharp tang of the cheddar. A touch of fresh ground black pepper gives it just enough bite. I could sit an eat the whole batch with a big spoon, but out of respect for my arteries, I'll resist. My wife was initially skeptical of bacon in mac & cheese, but one bite won her over.

Posted: 09:37 pm on January 30th 2010

Re:Autumn Vegetable Soup

A perfect fall soup. Light, but very flavorful. The allspice doesn't overpower, but gives it a nice zing. I couldn't find any butternut squash, so I used yellow, and the soup still turned out great. My wife said that this was the best soup I've ever made, and asked me to make a big batch to put up in the freezer.

Posted: 08:42 pm on October 17th 2009

Re:No-Cook Tomato Sauce (Salsa Cruda)

For the past couple of years I've made this recipe almost continuously when my tomatoes come in. It makes a great, quick summer supper, especially with cold pasta. (I just rinse the cooked pasta under cold water to cool it off). My wife and I especially like the variation with fresh Mozzarella cheese.

Posted: 05:19 pm on June 22nd 2009

Re:Roasted Asparagus with Lemon & Olive Oil

Good, fresh asparagus doesn't need much help, and the light touch of lemon and olive oil here provide just the right notes to make the asparagus shine. This is a very quick recipe to fix, and it's a perfect accompaniment to a quick spring or summer supper.

Posted: 07:50 pm on June 7th 2009

Re:Chopped Tomato & Cucumber Salad with Mint & Feta

This salad make a perfect accompaniment to a summer supper. (I fixed it to go along with crab cakes). I love mint, and the mint really works well in combination with the tomatoes and olives. This salad might make a good light supper by itself along with some crusty bread and a glass of wine.

Posted: 07:48 pm on June 7th 2009

Re:Classic Maryland Crab Cakes Recipe

I fixed these for a Sunday supper for my wife and me. The balance of flavors is perfect; the Old Bay and worchestershire sauce give them just the right amount of spice. My wife is very picky about her crab cakes, and she loved these. I used a hearty Pepperidge Farm white sandwich bread, pulsed in the food processor, for the crumbs, and the crab mix made perfect, firm cakes.

Posted: 07:45 pm on June 7th 2009