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From Serious Eats

Cook the Book: 'Urban Italian'

when I make pasta puttanesca, I use thai fish sauce for an anchovy pungency. delicious!

From Serious Eats

Cook the Book: 'Into the Vietnamese Kitchen'

resolution: to try out new cuisines. I have to branch out from my staple dishes. this book would be a great help!

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'Urban Italian'

when I make pasta puttanesca, I use thai fish sauce for an anchovy pungency. delicious!

From Serious Eats

Cook the Book: 'Into the Vietnamese Kitchen'

resolution: to try out new cuisines. I have to branch out from my staple dishes. this book would be a great help!

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

any day that my mom made chocolate chip cookies with my grandmother's recipe felt like my birthday. and, I still think the cookies are delicious!

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

I'd have to go with mapo dofu (mapo tofu? I can never get spellings right). definitely a comfort food.

From Serious Eats

Serious Easter Artisanal Chocolate Egg Giveaway

Hamantaschen from one side of the family, a solid chocolate bunny from the other. Equal opportunity good eats! :)

From Serious Eats

Weekend Book Giveaway: 'Trail of Crumbs'

When I'm stressed, a sweet, sour and spicy green papaya salad (takeout!) always hits the spot. There's something about the different textures and flavors that helps me calm down and focus on what's next...

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

Thank you for participating, and congratulations to our winners:

ky2here
malecki
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ellephant

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

apple crisp. peach cobbler. berry buckle several of my favoriters I love to cook and bake but more inportant I love to eat

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

I had already commented and was reading some of the others when I remembered another favorite of mine. I don't know if any of you will have tried it, but I love "Wojapi". It's a traditional Sioux kind-of a fruit pudding. In the old days they used to use dried berries, especially chokecherries, but now we make it with fresh or frozen berries, any kind. I love to make it and everyone loves to eat it!

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

I love my mom's rhubarb crisp! It's my absolute favorite dessert.

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

I just love a cobbler! It would be hard to pick a favorite, though it would probably be a struggle between Blackberry and Peach! i've never had it before, but Strawberry Cobbler would be to die for!

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

Anything having to do with cherries is good. Let's go with Black Forest Cake! Chocolate and cherries. Oh, yeah!

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

I can't pick one, apple pie, blueberry crisp, lots of chocolate covered fruit and fruit with cream to name a few

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

Lemon Meringue Pie is my favorite. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

I make homemade strawberry shortcake with fresh local strawberries that is out of this world!

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

My husband's cherry pie, made with sour cherries from our own trees.

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

Southern dewberry cobbler with fresh-picked berries!

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

My mom's peach cobbler with the pie-like crust and a middle layer of gooey crust-ness in between :)

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

My earliest memories of fruit desserts are cobblers made by my grandmother. They are still my favorite! :)

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

Cherry crisp has been my favorite since I was a little kid.

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