Recipes

I use Knorr Chicken Bouillon to enhance the of various preparation like pilaf, gravy/sauces, meatloaf etc. I have to large bone in pork loin chops that I’m going to prepare Milanese style for dinner tonight. Because this is a very mild (read bland) and dry cut, brining helps. I looked Reading More May Cause Envy…  

I’m looking for an a recipe from an old Bon Appetit magazine. I think it was in Oct, Nov, or Dec of 1997-1999. It was the cooking class recipe. It was three layers of mousse (chocolate, caramel, and coffee (perhaps mocha, cappucino, or espresso???). I can’t Reading More May Cause Envy…  

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My daughter is getting married and I’m doing most of the food. As a side they want me to make crispy fried potatoes w/bacon (parboiled then fried). No problem except there will be in excess of 100 guests. The wedding is at noon w/that morning already full of other prep. Reading More May Cause Envy…  

Hello All!

Just made some rigatoni with vodka sauce last night and it was amazing. I use the Bon Appetit recipe as a base because of how easy yet delicious it is. Whenever I make it I add different stir ins, this past time I added sliced roasted yellow squash, minced Reading More May Cause Envy…  

My food mill (my Grandmothers Foley) gets most of its use with lentil soup, pot roast gravy and applesauce. Soup is probably the primary use of it for me. Reading More May Cause Envy…  

I wanted to make French Dip sandwiches and asked the guy behind the butcher counter which cut of roast he’d recommend. That was my first mistake. He said to get a chuck roast and he’d shave it super thin for me. So against all instincts that’s what i got. I Reading More May Cause Envy…  

Great information!
After spending the last two months waiting for my preserved lemons, I was surprised to see the average price of a tagine over $50 !!
Nice to know there’s a way around it!
Thanks! Reading More May Cause Envy…  

Hello all!
I have been trying over the years to track down a recipe for my mom’s favorite dessert from her childhood. She remembers it as being grey (!), having sugar and eggs, and being relatively hard on the outside, but you could turn it upside down and lick out the Reading More May Cause Envy…  

Does anyone know any good recepies for meals that will last longer than a couple days? Something that can be made in a big batch, that keeps well in the fridge and tastes good? Im looking for something cheap and easy (since I do not have much culinary skill) Reading More May Cause Envy…