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Madison, AL, US

Recent Reviews

Re:Slow-Cooked Memphis Ribs

Not being able to grill (apartment living or bad winters) is no obstacle to excellent flavor. This is my family's favorite rib recipe (summer or winter). The flavor is amazing. (I can't image why anyone would find this recipe 1 star--unless s/he's maybe vegetarian).

Posted: 04:23 am on February 23rd 2013

Re:Spanish Potato Tortilla (Tortilla Española) Recipe

If I didn't have a job (tortilla is time consuming) this is the snack my kids would have on the counter waiting for them every day after school and the appetizer I would take to every dinner party. I make it as the recipe suggests using only onions and garlic. I made it today (again) and have some suggestions for the last reviewer who thought it was a waste of time and oil: 1) Use ONLY olive oil. If you don't like olive oil, this isn't the recipe for you. 2) Drain the potatoes after cooking in a wire mesh strainer over a bowl. Do the same with the onions and garlic. This way you retrieve almost all the oil and produce a less greasy tortilla. And yes, use the oil again! It is now flavored with onions and garlic. 3) Serve cold or at room temperature. Hot, it falls apart,and warm it might resemble olive oil hash browns. A GOOD tortilla espanola is simple but delicious. Not unlike a good french bread, it can stand on its own or it can be dressed up. But for some people, it's just bread. Try the recipe again.

Posted: 02:10 pm on June 24th 2010

Re:Three-Cheese Potato Gratin

This is the best gratin recipe I've tried. So good that I paid the on-line membership fee to get access to it again since I loaned that issue of the magazine to a friend and she has not returned it. This gratin tastes more complex than simple cheese and potatoes. My family even fights over who gets the leftovers for breakfast! It is the most requested recipe from my teenage son (who is crazy for anything with goat cheese). I have used other cheeses but I make sure I always include the parmesan and goat cheese as these are key flavors for the dish.

Posted: 10:56 am on October 4th 2008