Recent content by Sararwelch

I love olives in hummus, and sometimes I use different types of beans like cannellini!

I've never cooked with lavender before, will have to giev this a try!

I often leave the skin on when working with drumsticks, legs, etc. The fat from the skin helps to baste the meat and keep it moist. It's much harder to overcook that way.

I always substitute whole wheat bread/crumbs in recipes, I never notice a difference

I love my microplane! My favorite uses are for citrus zest, garlic, ginger and whole nutmegs

You can even use water in a pinch!

I'm actually not cooking tonight, it's my company holiday party - yes, they hold it in January every year!

You can also braise it in a little bit of chicken stock with some olive oil and fresh herbs

I freeze muffins all the time. I individually wrap them in plastic wrap and store them in a ziplock bag. They thaw at room temp in an hour or less.

I use Martha Stewart's pate brisee recipe from her Baking Handbook, and haven't had any problems.

I'm making manicotti stuffed with spinach and ricotta in a roasted tomato sauce. I also made a grapefruit and orange gelatin last night, and I've got half a cucumber in the fridge - cucumber salad maybe?

We're going out for dinner at a place that serves American/California style food made with seasonal local ingredients. It's one of my favorite local restaurants, but the chef changed in December. Since then, it hasn't been as good - I'm hoping it's just a transition period!!

I am making sundried tomato and feta turkey burgers. I made the patties a few weeks ago and froze them, and I made hamburger buns over the weekend and froze them too. I am reviewing the Calorie Countdown cookbook by Juan-Carlos Cruz (the Calorie Commando on the food network) for my local...

I'm making manicotti stuffed with ricotta, spinach and parmigiano reggiano with a roasted tomato sauce and fontina cheese. And a puree of parsnips, pears and sweet potato.

I want to start cooking with shellfish, specifically clams and mussels. I have done some reading on how to prepare them for cooking - some recipes just scrub them and toss them into the pot, others soak them in cornmeal or flour or several changes of sal****er - what's the best way to handle...