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Compiling recipes for a family cookbook - advice?
Although I haven't made a recipe book yet, I have successfully used Word for similar projects. My one tip for those who decide to use Word is this: make sure you allocate adequate space in "Margins" for the vertical "gutter" that runs down the binding side of your pages, and select "Mirror Margins" if you plan to print on both sides of the paper. Otherwise, you could have your recipe butting right up against whatever your binding material is (spiral, comb, 3-ring, etc).
Martha Stewart's Macaroni and Cheese
I'm not surprised to hear that Ina Garten was the originator of Martha's recipe. I don't like watching Ina on TV, but I love her recipes (try her French Potato Salad, it's wicked good).
Once we tried this M&C, there was no debate--just a natural consensus within the family that this was The One. My wife's notes indicate she always substitutes Swiss for the Gruyere/Romano. She always uses freshly grated nutmeg (it really does make a BIG difference), If you like lots of crust (we do), cook it in a broad, shallow casserole dish. And regarding freezing, it can be stored in the freezer cooked or uncooked. It's so good, it'll make your tongue smack your mama!
Watch It with Us: 'The Next Food Network Star,' Episode 8
Maybe they need to let them both win so we get the culinary school grad and the "harried housewife" doing a combo show. I doubt I'd watch either one of them, though. Alton Brown has the goods.
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I love the Lundberg dark rices, but I am in the minority in our house. So we usually eat their basmati white (the smell is inscrutable!). It is perfect as is (I only salt it at the end, not during the cooking). Occasionally I'll add a little toasted sesame oil at the end for a smoky nutty thing. I've also cooked it with a very small amount of dried herbes de provence to give it a delicate floral nose. I've found that with good basmati, less jazzy is more.