Recent Comments

From Serious Eats

Cook the Book: 'Ruhlman's Twenty'

Always salt. Lately roasting has been a popular technique around these parts. Knife skills would probably be another ... continually working on those.

From Serious Eats

Cook the Book: 'The Splendid Table's How to Eat Weekends'

Definitely breakfast. Its the one meal that definitely doesn't get much attention during the week at our house. I like being able to take the time to creatively use some of the week's leftovers and make something you can sit down and enjoy with a cup of tea and not worry about running out the door.

From Serious Eats

Cook the Book: 'Seven Fires'

Chrizo ... cooked any way with anything. I love the flavor.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

Pasta is a go to for me because you can use whatever you have on hand and you can make one serving easily. Usually my pasta dishes rotate to whatever is on season. Right now a good italian sausage and asparagus is perfect.

See more comments by jenniferjweber »

Recent Posts

jenniferjweber hasn't written a post yet.

Recent Favorites

jenniferjweber hasn't favorited a post yet.

Recent Polls

jenniferjweber hasn't answered any polls yet.

Recent Quizzes

jenniferjweber hasn't taken any quizzes yet.

Recent Comments

From Serious Eats

Cook the Book: 'Ruhlman's Twenty'

Always salt. Lately roasting has been a popular technique around these parts. Knife skills would probably be another ... continually working on those.

From Serious Eats

Cook the Book: 'The Splendid Table's How to Eat Weekends'

Definitely breakfast. Its the one meal that definitely doesn't get much attention during the week at our house. I like being able to take the time to creatively use some of the week's leftovers and make something you can sit down and enjoy with a cup of tea and not worry about running out the door.

From Serious Eats

Cook the Book: 'Seven Fires'

Chrizo ... cooked any way with anything. I love the flavor.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

Pasta is a go to for me because you can use whatever you have on hand and you can make one serving easily. Usually my pasta dishes rotate to whatever is on season. Right now a good italian sausage and asparagus is perfect.

From Serious Eats

Cook the Book: 'Tacos'

I was never much of a taco eater until I visit San Antonio several years ago. I had the best taco of my life at a cheesy touristy restaurant on the Riverwalk. It was amazing. I'm still trying to find something even remotely comparable to this day.

See more comments by jenniferjweber »

Recent Posts

jenniferjweber hasn't written a post yet.

Recent Favorites

jenniferjweber hasn't favorited a post yet.

Polls

jenniferjweber hasn't answered any polls yet.

Quizzes

About jenniferjweber

Website:

Location:

About:

Favorite foods:

Last bite on earth: