Word: cooking
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...English muffin in half Spread organic pasta sauce, cheese, and basil on top Add whatever appropriate fixin’s you want (FM prefers musrooms and green peppers) Cook in the microwave for 60 seconds, or until cheese is melted
...Nuts” dispenser will help cure you of Daedelus-itis. But the delicious gloom is a mere side benefit to the devoted crowd. The main draw is the blues-tinged music on the club’s tiny stage, every night of the week. Octogenarian Little Joe Cook is a national blues legend, and has been playing at the Cantab with backing band the Thrillers every weekend for 25 of his 83 years. Tuesday night showcases blistering bluegrass, and Wednesday and Sunday are open-mic blues jam nights. The Hotspot hit the club this past Sunday around 11, where...
Instead of buying herbs in bunches at the store, I buy pots of herbs. I keep them on a back step or in the kitchen, and they last. They are everything to my cooking. You can change the way tomatoes are cut and which herbs go on them, and it tastes like a new dish each time. Also, when you go to the market, you can see what's there and then decide what to cook. You may want a soup and that's fine, but you may not know what kind of soup until you see what is seasonal...
PERFECT RECIPES FOR HAVING PEOPLE OVER/ PAM ANDERSON From soups to nutty desserts, former Cook's Illustrated editor Anderson provides all you need, with the exception of the actual food, to feed a multitude without requiring a miracle. All the book's 200 party-ready recipes have a minimum of hard-to-find ingredients and are easy to execute. The dishes are crowd pleasers too: luxe macaroni and cheese, coconut shrimp and several variations on a moist but still crispy-skinned roast chicken (her secret is to salt the bird several hours before cooking...
...BEST RECIPES IN THE WORLD/ MARK BITTMAN To put together this ambitious doorstop of a book, Bittman, author of How to Cook Everything, spent six years in 44 countries searching for the 1,000 international dishes that were perfectly au point. His finds highlight such local flavors as salads from Turkey (bulgur and tomato with nuts) and Scandinavia (beets with horseradish) and lamb dishes from Greece (leg with thyme and orange), India (marinated lamb "Popsicles" with fenugreek cream sauce) and the Middle East (lamb burgers). The recipes are concise and inspiring and manage to make the sometimes exotic seem familiar...