All posts in Recipes
HI - i tried this recipe twice and both times it came out too watery. Any ideas of why this would happen? Thank you! Reading More May Cause Envy...Read more
Could I make socca with a water-chickpea batter (rather than water + c-pea flour)?">Could I make socca with a water-chickpea batter (rather than water + c-pea flour)?
The recipes I've read indicate that the batter should rest so the flour can absorb all the water; I'm wondering whether cooked chickpeas (which have absorbed a lot of water) pureed with water to the right consistency (like heavy cream, says the NYT) would also work. Or, does cooking...Read more
It's been a while since I've seen any new information about schaub's palo alto fred's steak recipe. Anyone have any luck producing a copycat recipe? This steak is definitely cravable! Reading More May Cause Envy...Read more
I have no idea why it was labeled as such, but as a child I had my Grandmothers "Gopher ChowChow". It was a pickled/canned sweet/sour vegetable mixture from the middle of Nebraska. Beans, onions, carrots, and probably whatever extra they had from the garden were included. (NOT the relish that...Read more
Hi all! There is a cake shown on the cover of a 1990 Bon Appetit magazine--I don't know which month. (Probably springtime.) I lost my copy and this is a cake I am needing to make next week. It looks like a bridal shower cake--it's almond (I think)...Read more
Does your father remember how they made their pizza crust...almost like a pie crust...so flaky...thanks for recipe if he does... Reading More May Cause Envy...Read more
What's For Dinner #440 (June 2020) - Kicking Off Summer!">What's For Dinner #440 (June 2020) - Kicking Off Summer!
Here's where we help each other decide "What's for Dinner,” celebrate (or commiserate about) our nightly dinner results, and share recipes - with our modifications noted. What's for Dinner? Photos welcome! Reading More May Cause Envy...Read more
I sell live lobster for a living out of the Bay of Fundy (best in the world!) and size has no bearing on "toughness".......the problems arises when they are cooked too long and turn to rubber.....cook books advise waaaay to much cooking time. My favorite size is a 3 pounder,...Read more
CAUSA RELLENA -- Home Cooking Dish of the Month, June 2020">CAUSA RELLENA -- Home Cooking Dish of the Month, June 2020
Welcome to the Reporting Thread for our June 2020 Dish of the Month (“DOTM”), Causa – sometimes called “Causa Rellena” or “Causa Limena” (meaning from Lima). Thanks to all the hounds who participated during the nomination and voting phases for our June 2020 DOTM. To see how we got...Read more
Saw this recipe yesterday. Looks great to me but my wife doesn't like lamb. I'm wondering if I could substitute pork for the lamb? I would use a cut of pork that could handle the longish cooking time this recipe calls for either pork butt chunks of even pork tenderloin...Read more