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Cook the Book: Bobby Flay's Grill It!
Tyler Florence---he's informative, seems to have a great extensive collection of unique recipes, and a wonderful personality. Plus every recipe I have used from him comes out awesome!!!
Cook the Book: 'Techniques of Healthy Cooking'
I am a TOTAL salmon with sauteed spinach and rice pilaf guy!!! Makes my mouth water right now---If salmon is a little pricy that week--I swap for chicken breast with avocado--yummy!!!
Cook the Book: 'The Food You Crave'
I have a hard time staying away from avaocado----If that qualifies for a health food--if not any fresh berry
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Recent Comments | Response to Comments
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I like his idea of keeping the rind from the Parmesan and freezing it for later use in a soup or a risotto.
Great way to be resourceful!!
Cook the Book: Bobby Flay's Grill It!
Tyler Florence---he's informative, seems to have a great extensive collection of unique recipes, and a wonderful personality. Plus every recipe I have used from him comes out awesome!!!
Cook the Book: 'Techniques of Healthy Cooking'
I am a TOTAL salmon with sauteed spinach and rice pilaf guy!!! Makes my mouth water right now---If salmon is a little pricy that week--I swap for chicken breast with avocado--yummy!!!
Cook the Book: 'The Food You Crave'
I have a hard time staying away from avaocado----If that qualifies for a health food--if not any fresh berry
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Pliant-that way you know it's not overcooked
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
The Porterhouse--it is the King and Queen of Steaks!!!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
You can't go wrong with the King and Queen of steaks all in one!!! The Porterhouse baby!!!
Cook the Book: 'The Bacon Cookbook'
I could add it to almost any dish and love it--but my all time favorite is spaghetti carbonara--
Seriously Delicious Holiday Giveaway: A Year of Chocolate
dark for dipping--but milk for standalone fun
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
I just feel ribeye is the best flavor for the dollar all around--although it's hard for me to pass up a good delmonico/n.y. strip
Cook the Book: 'Think Like a Chef'
grilling or saute
Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham
lettuce, tomato, and cheese(most likely a deli american slice) yummy!!!!
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
pliant with some chewy texture---but heck i wouldn't complain if it was crispy either!!!!
Seriously Delicious Holiday Giveaway: A Year of Chocolate
milk if eating by the bar or piece--but melted.... dark all day long!!!!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Ribeye medium rare all the way!!!! makes my mouth water just thinkin about it!!!!!
Weekend Book Giveaway: The Oxford Companion to Italian Food
Olive oil all day long!!!!!!!!!!!!!
Cook the Book: Asian Flavors of Jean-Georges
lo mein noodles
Win Your Thanksgiving Turkey!
Turkey everything!!!!! Mainly sandwiches to be my favorite---This year it's at my house-can't wait!!
Cook the Book: 'Dolce Italiano, Desserts From the Babbo Kitchen'
What a difficult question??? Do we really have to pick just one??? I guess I'm gonna have to go with cannoli-----
Weekend Book Giveaway: 'The Elements of Cooking'
There are many important elements in cooking. The all-time number one most important element is TIMING. For every home and professional cook it's going to be different. Everyone for the most part has a different stove or oven. Timing is everything.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
Thank you for participating, and congratulations to our winners:
meglo91, lilyk, booklover, yumsoup, pipasmom
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I bought this cookbook for my family secret santa pick, and I would love to have it for myself!
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
dropping frozen string bean cuts into hot olive oil and garlic. SOOOO Good. And instantaneously easy.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
Using cheese rind to flavor my pastina soup. Love it for the taste and how frugal it is not to waste anything. Good cheese costs alot.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
We refer to his fish book a lot, but I loved the monk fish and mashed potatoes recipe he had in the times many months ago.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
No knead bread, but I like the one someone posted just ahead of mine, too - Salt is important. Don't be afraid of salt.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
His tip that wheat noodles and vermicelli can stand in fine for rice noodles when you don't have the latter. So freeing to hear.
God I love How to Cook Everything.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
Salt is important. Don't be afraid of salt.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I love his quote, ‘The restaurant serves what they call “pasta with pesto,” but it really wasn’t. Here’s how you make it.’”
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I am also going to go with his brownie recipe. Simple and easy yet delicious. The perfect recipe for me.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I like how everything seems simple and how I have most everything in stock. My ex hubby made great poached eggs. Its about the only thing I miss from those days. LOL. so I do love how Bittman poaches eggs. Now I can do it and have no bad memories.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
A quote from Bittman: (I have yet to find a way to make turkey breast meat what you’d call delicious. If for no other reason, it’s why God put mayonnaise on this earth.)
Thank you for the opportunity to participate in this giveaway! Happy Holidays to One and All!!!!
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I like Mark Bittman's tip that there's no need to marinate meat or fish for hours before grilling.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I like that he gives you a cooking method...for radishes! I never knew radishes could be cooked and be good! Braise in butter and serve with bread, butter and salt. Who woulda thunk it?
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I always save the Parmesan rind for baked dishes.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I like his tip on using water instead of store bought stock. garrettsambo@aol.com
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
Water as a superior ingredient in it's own right as opposed to store bought stock.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
his baked eggs with tomato sauce! easiest brunch dish ever!
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
no knead bread, of course...
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
The brownie recipe sounds great. Thanks for having the contest and Happy Holidays to all!
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
There's a pasta dish he created with collard greens and sausage that I absolutely adore.
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
It's got to be his simple approach to bread making. I'm not just talking his fab no knead recipe. It's the toss it in the food processor for a couple of seconds to take the dauntingness out of baking approach that I love!
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I've learned a lot from his stuff but probably the most useful information I ever got was what food items I should always have in the house. With that tidbit I'm always able to throw something together at the last moment because I have the right stuff
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
try cooking food with candy! he made some chicken with red hots, crazy!
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I like his idea of keeping the rind from the Parmesan and freezing it for later use in a soup or a risotto.
Great way to be resourceful!!