Recipe from Jean-Pierre Jacob, chef of “Le Bateau Ivre” restaurant: This dish has beautiful colors. It is very simple, without fat, cream, butter, because when I cook, I always think about the figure of the women, I do not want them to grow fat.


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To eat healthy foods - the key to good health and high spirits. But in fact there is nothing easier than to put the right foods in our ration ( Read more... )

I've been bad with the Daring Cooks challenge and have missed the last few months, so I made sure to take part in June's challenge! It wasn't a hard decision, what with the challenge being cannelloni and all. I mean, who wouldn't love pasta filled with amazingness? Even though it was tempting to go all out on this one (cheese, beef, Alfredo sauce, ( Read more... )

Hope you've had a great first week of 2011 ( Read more... )

Last night I was treated to dinner by my friend Ahmad Yasin (yasinculinary.com), a caterer and cooking instructor.


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 Something I put together MacGyver-style with odds and ends from the pantry and fridge: pasta salad with salmon, chickpeas, and lime vinaigrette. The flavors were bright and the textures of the al dente pasta, crunch vegetables, meaty chunks of salmon, and bean-y chickpeas made this really enjoyable to eat.


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Hello all,

I'm a long time lurker, but this is the first time I've actually contributed.

A little about myself and the meal I'm currently proud enough to share with you all under the cut.

( Right here! )

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( Creating this entry made me hungry )