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From Serious Eats

Cook the Book: 'Ready for Dessert'

Pierre Heme's Lemon Creme Tart

auntcy1 at 4:03PM on 04/13/10

From Recipes

Cook the Book: Pistachio Macarons

First line of the Ingredients - shouldn't that be 3/4 cup "shelled" pistachios (which translates to means nuts with shell taken off)? Because 3/4 unshelled will produce less than 1/2 cup shelled.

auntcy1 at 3:03PM on 01/04/10

From Recipes

Dinner Tonight: Braised Lentils with Winter Greens and a Fried Egg

No directions re: when to add the lentils. With the shallot or with the water/red wine?

auntcy1 at 3:45PM on 10/14/09

From Recipes

Dinner Tonight: Pork Chops with Sage and Balsamic

Step 3 has you "uncover the pork chops". When do you cover them?

auntcy1 at 1:42PM on 03/16/09

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auntcy1 got 50% correct on Quiz: How Much Do You Know About Bagels?

Quiz posted by Joan Fang, June 29, 2010 at 6:00 AM

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Recent Comments

From Serious Eats

Cook the Book: 'Ready for Dessert'

Pierre Heme's Lemon Creme Tart

auntcy1 at 4:03PM on 04/13/10

From Recipes

Cook the Book: Pistachio Macarons

First line of the Ingredients - shouldn't that be 3/4 cup "shelled" pistachios (which translates to means nuts with shell taken off)? Because 3/4 unshelled will produce less than 1/2 cup shelled.

auntcy1 at 3:03PM on 01/04/10

From Recipes

Dinner Tonight: Braised Lentils with Winter Greens and a Fried Egg

No directions re: when to add the lentils. With the shallot or with the water/red wine?

auntcy1 at 3:45PM on 10/14/09

From Recipes

Dinner Tonight: Pork Chops with Sage and Balsamic

Step 3 has you "uncover the pork chops". When do you cover them?

auntcy1 at 1:42PM on 03/16/09

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

Multi-grain version of NYT bread.

auntcy1 at 3:55PM on 03/02/09

From Serious Eats

Cook the Book: 'Into the Vietnamese Kitchen'

Cook more ethnic cuisines and learn to become a better baker.

auntcy1 at 2:42PM on 01/08/09

From Serious Eats

Top Chef Calendar Giveaway: What's Your Favorite Sugar-free Dessert?

Sliced pears or granny smith apple with sharp cheddar cheese.

auntcy1 at 3:10PM on 01/05/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates

Chocolate Decadence or the recent NYT Best Chocolate Chip Cookies

auntcy1 at 3:26PM on 12/18/08

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Veselka's Banana Wheat pancakes or Barney Greengrass Lox, eggs and onions with bialy and Dr Brown's Diet Creme Soda.

auntcy1 at 3:22PM on 12/17/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Barbequed Pork Tenderloin is always the first, and last, grilled food of the season.

auntcy1 at 1:37PM on 11/13/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Giada's carrot and prosciutto bundles. And the NTY No Knead Bread with Havarti Dill spread. YUM!

auntcy1 at 2:24PM on 11/10/08

From Serious Eats

Cook the Book: 'Second Helpings of Roast Chicken'

I've been using a lot of scallions and green beasn lately. And the dill always turns "gooshy" before I can use it.

auntcy1 at 1:59PM on 11/04/08

From Recipes

Cook the Book: Spiced Lamb Meatballs with Peas

How much lamb do you use? The key ingredient is missing.
Thanks -
NSP

auntcy1 at 1:56PM on 11/04/08

From Talk

paris paris.

Check out the chocolate and zucchini blog. Lots of info there. And also David Liebowitz.

auntcy1 at 3:22PM on 04/21/08

From Serious Eats

Cook the Book: Nigella Express

Foodsave portions for two. That way we always have a quick meal.

auntcy1 at 2:26PM on 03/25/08

From Talk

help..need asparagus ideas for Easter!

Roasted Asparagus with Balsamic Browned Butter from Cooking Light is our top favorite way to eat it. Takes just a few minutes to roast at 400 and dressed with the browned butter - really delicious.

auntcy1 at 2:33PM on 03/19/08

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From Serious Eats

auntcy1 got 50% correct on Quiz: How Much Do You Know About Bagels?

Quiz posted by Joan Fang, June 29, 2010 at 6:00 AM

See more quizzes by auntcy1 »

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