( Wherein Marg takes extreme umbrage )

Ok, I had some chicken thighs, and I decided to try her Coq au Riesling but with Chardonnay b/c that's what I had in the fridge. As per usual, I changed it around a little ( Read more... )

I am currently in the process of making a batch of Nigella Lawson's No Churn Pomegranate Ice Cream with ( Read more... )

I am considering buying an online membership to Cooks Illustrated. I think it's only about $25 per year, and it's not only recipes but also product reviews but also technique articles. Waste of money? Wise investment for the aspiring home cook?

I'm going to delete this journal and set one up called Princess Braises Beef. Not really.

I think that I have found The One recipe for pot roast, which is really a braise. I like stove-top recipes best b/c it's easier to lift a lid than haul a Dutch oven in and out of a very low oven. This one is in The Joy of Cooking or "Mrs. Rombauer" as some ( Read more... )

It's all I ever postpostpost these days, no? After some mis-steps, I think I have found a good recipe. It's actually this one of Tyler Florence's from that old show Food 911 on Food Network. I appreciated all the advice and comments after my last disaster. :> I reluctant to buy a Crock Pot/Slow Cooker, though, b/c we have such a limited amount of ( Read more... )

Well, I bought Mastering the Art of French Cooking by Julia Child, and I have been reallyreallyreally excited to try a recipe. The first one I chose was Boeuf A La Mode, which does not mean "Beef Topped with a Scoop of Ice Cream", though this makes me laugh. It means, in this case, "Beef Braised in Red Wine ( Read more... )

Ok, I've only made beef chilli a few times, and since my doctor told me to cut back on red meat I decided to try a ground turkey chili. Jake and I both thought it was good, so I decided to share the recipe ( Read more... )

I love desserts, but I'm a little frightened of them b/c baking involves so much, well, chemistry. There's not much room for a a-little-of-this, a-little-of-that, so it was a big step for me to make that Pavlova last weekend. But the key difference between that pav and every other baked good I've ever made or helped make is this: supervision. I ( Read more... )

Now, you should know by now that I am spaghetti-obsessed, and adherence to Italian tradition is not my primary concern. I've been refining my favorite spaghetti recipe for years, and yesterday I made one that I really, really liked. And then I accidentally knocked the leftovers out of the fridge and spilled it all over the floor. C'est ma vie ( Read more... )