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Zucchini and Lettuce Soup With Pesto

Do you have any recommendations on what lettuce is better the another? I recall a lettuce soup from a while ago and it advised against iceberg.

Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, and Tomato

Any thoughts on grilling the veggies in place of sautéing them?

Coctel de Camarones (Colombian-Style Shrimp Ceviche Cocktail)

I'm going to try this purely in the spirit of curiosity. My first instinct is "hell no" but some of the oddest combinations prove to great...peanut butter, banana and bacon anyone?? I'll report back.

Country Captain is the Southern Icon You May Have Never Tasted

It is a dish I had never heard of, until I had it in a MRE. Now I know very well that hunger can be the best spice. But of the however many MRE's I have eaten it still stands out. I was sad (in a strange way) when they stopped making it. But Because of that MRE I have been seeking Country Captain chicken out when ever I can. I never thought that an mre would introduce me to a food in a good way.

Win a Copy of 'Eat: The Little Book of Fast Food'

Shaved Brussel sprouts, cooked with caraway, mustard, and butter. Fried egg on top.

Win a Copy of 'Salad Samurai'

The stetson salad from cowboy ciao in AZ. Amazing, smoked salmon, pesto buttermilk dressing, couscous, tomato dried corn arugula.

Quick Indian Cabbage Salad

Any thoughts on using unsweetened shredded dried coconut?

Cook the Book: 'Joy of Kosher' by Jamie Geller

I need to have a snack before going to to one

Cook the Book: 'My Irish Table' by Cathal Armstrong

brown bread, cheese, sausage, tea...maybe with a nip

Bake the Book: The Model Bakery Cookbook

English Muffins, bread, simple sandwiches, biscotti, small sweets

The Best Baba Ganoush

I only had 1 eggplant so I 1/3'rd the recipe. Wish I had not been lazy and gotten 2 more...delicious. I used a little less lemon juice and tripled and roasted the garlic on the flame as the eggplant was roasting. The eggplant took about half the prescribed time to get charred and soft. Thanks for the great base recipe