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The Ten Most Recent Comments By Loren

From Serious Eats

Cook the Book: Nigella Express

I use a pressure cooker to make all my dried bean dishes like chili or ham and bean soup. I can go from dried beans to finished dish in 45 minutes. It's wonderful!

Loren at 10:22AM on 03/25/08

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Germany, Greece, & China

Loren at 11:35AM on 03/23/08

From Serious Eats

Serious Easter Artisanal Chocolate Egg Giveaway

Ham dinner with all the trimmings

Loren at 6:34AM on 03/21/08

From Serious Eats

Valentine's Day Chocolate Giveaway

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Loren at 6:18AM on 02/12/08

From Serious Eats

Valentine's Day Chocolate Giveaway

Dark

Loren at 10:11AM on 02/10/08

From Serious Eats

Valentine's Day Chocolate Giveaway

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Loren at 7:07AM on 02/09/08

From Serious Eats

Cook the Book: 'The Tex-Mex Cookbook'

jalepeno poppers

Loren at 6:25AM on 01/29/08

From Serious Eats

Cook the Book: 'Techniques of Healthy Cooking'

any kind of fish

Loren at 6:25AM on 01/15/08

From Serious Eats

Cook the Book: 'The Food You Crave'

room temperature tomato juice. I can drink a 46 oz can in 10 minutes.

Loren at 5:31AM on 01/02/08

From Serious Eats

Seriously Delicious Holiday Giveaway: Garrison Confections' Garrison Big Box

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Loren at 9:35AM on 01/01/08

Responses to Comments by Loren

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Switzerland to try wonderful fondues
England for real fish & chips
Australia for Barramundi

toastworthy at 9:52PM on 09/21/08

From Serious Eats

Cook the Book: Nigella Express

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roboppy at 4:14PM on 03/31/08

From Serious Eats

Cook the Book: Nigella Express

When I buy a bag of lemons I zest them and then juice them all. I freeze the zest in little baggies and the juice I freeze in ice cube trays and then place in baggies in the freezer. It's very convenient for baking and cooking.

gkran at 4:00PM on 03/31/08

From Serious Eats

Cook the Book: Nigella Express

I make a large beef roast on Sunday and we eat leftovers at least twice after.

arvard at 1:37PM on 03/31/08

From Serious Eats

Cook the Book: Nigella Express

We always make extra - doubling every recipe - to have leftovers and save cooking time.

lotswife at 12:52PM on 03/31/08

From Serious Eats

Cook the Book: Nigella Express

cut n freeze -- and buy frozen when you can -- especially veggies since they tend to be fresher frozen

xoeskie at 12:38PM on 03/31/08

From Serious Eats

Cook the Book: Nigella Express

If you eat plenty of salads, cut everything up and put into plastic storage containers as soon as you get home from the store.

cowleyh at 12:01PM on 03/31/08

From Serious Eats

Cook the Book: Nigella Express

Make weekly menus for dinner, so there is no rushing to put something together for dinner last minute.

jennafer211 at 11:46AM on 03/31/08

From Serious Eats

Cook the Book: Nigella Express

making several days worth of meals ahead of time, always having fresh sauce frozen and also have veggies prepped ahead of time.

haomom at 11:40AM on 03/31/08

From Serious Eats

Cook the Book: Nigella Express

Make a menu weekly, planning each daily meal. That way you're not confused about what to fix for dinner that evening.

Ninacu at 11:25AM on 03/31/08