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From Serious Eats

Cook the Book: Ad Hoc at Home

Cambiotti's Tomato Pie Resturant in my local town. They make the best itallian dishes as well as the thinest crust pizza I've ever had. Love the less carbs!

From Serious Eats

Cook the Book: 'The Asian Grill'

I almost always run out of gas. It's really embarrasing when I have people over for dinner.

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Cook the Book: 'On the Line'

Salmon with salt in pepper in the oven for a few minutes.

From Serious Eats

Cook the Book: The Essence of Chocolate

I love my trips to Maine each year and stopping at Stonewall kitchens for flourless chocolate cake

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Recent Comments

From Serious Eats

Cook the Book: Ad Hoc at Home

Cambiotti's Tomato Pie Resturant in my local town. They make the best itallian dishes as well as the thinest crust pizza I've ever had. Love the less carbs!

From Serious Eats

Cook the Book: 'The Asian Grill'

I almost always run out of gas. It's really embarrasing when I have people over for dinner.

From Serious Eats

Cook the Book: 'On the Line'

Salmon with salt in pepper in the oven for a few minutes.

From Serious Eats

Cook the Book: The Essence of Chocolate

I love my trips to Maine each year and stopping at Stonewall kitchens for flourless chocolate cake

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

T-Bone, there is nothing like chewing on the bone at the end of the meal.

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

Little pyhllo cups with brie, brown sugar and an almond slice heated till the brie melts is awsome.

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Win a Free Organic D'Artagnan Turkey Here!

Pumpkin pie brulee is something I would make and enjoy.

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

Corn bread stuffing because corn is a Thanksgiving tradition.

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

The Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust is a real treat.

From Serious Eats

Cook the Book: 'Giada's Kitchen'

Bolognese ragu. Love the thick bite of meat along with the soft pasta. Yum.

From Serious Eats

Cook the Book: 'Margaritas, Mojitos & More'

Olives or cherries. salt and sugar are my food staples.

From Serious Eats

Cook the Book: Wine Bar Food

I love keep strawberries at the bottom of my glass and then on the last sip biting into a champagne infused sweet strawberry. YUM! Or sometimes I enjoy a bunch of grapes with champagne.

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