Recent content by Teleri

I've read that FN's rating are really down, down so low that they are going to have to give money back to some of their advertisers because of their failing audience numbers. That should tell them that airing the same shows over and over all day long isn't working. Enough with the Giada, Paula...

I'll second the cookbook by Mimi Sheraton as being excellent. Another one I like is The New German Cookbook by Jean Anderson. And if you're interested in regional German cooking, you might like Black Forest Cuisine by Walter Staib. Pa. Dutch cooking has very little to do with today's German...

Walt's post about making stock reminded me of something. Several times I've been given soup by friends with the admonition not to put it directly in the fridge because it will "sour." I actually thought this was an old wives' tale kind of thing but then I heard Emeril say the same thing. Can...

I've got to agree with Robo. If when you've finished eating, your fingers, your beer glass and your mallet aren't covered with Old Bay, you haven't really had good crabs.

I was totally prepared to dislike RR's show based on the promos I'd seen. I watched about a half hour today and found that it really wasn't bad. She seems very natural and comfortable and a bit like the goofy neighbor across the hall. I don't generally watch daytime TV but I'd tune in if I...

That is absolutely horrible and totally disgusting. I am definitely going to make it for my Halloween party! Thanks for posting the recipe and especially for including the photo for the full gross-out effect.

I bought beautiful scallops at market this morning so I'm having scallops with a lemon vodka sauce over angel hair pasta. I'll start with gazpacho since summer has returned. I also picked up some breadsticks from the bakery. Last night I had a dream about a spice cake and today found a recipe...

Tonight is my fantasy football league's draft so I'm saving my appetite for beer and nachos. I just have to remember not to eat over top of my cheat sheets. Last year I wiped out a bunch of receivers with gooey cheese.

I Googled cooking forums, found several, but DC is really active and fun. I plan on hanging around.

Maybe you're already doing this but I'd suggest starting with pieces of a uniform size, not filling the bowl too full and chopping individual ingredients bowl by bowl. Sometimes I make chicken salad in my food processor if I'm in a big rush and I'm not serving it to company. I chop onions that...

A couple friends are coming over for dinner before a night of poker. I have a sort-of Indian theme going on. I thought I’d make shrimp and coconut soup, roasted chicken, a pilaf with peaches and walnuts, green chile corn bread and roasted pepper and mint yogurt salad. For dessert, I could use...

It is possible to get corn here but even at the farmers' markets, the corn has usually been picked the night before. I won't even bother with corn in the grocery stores. That's what makes corn rare for me, it has to be fresh from the field. I remember hearing that you should put your water on to...

Fresh corn on the cob is such a rare and special treat that it is usually the only item on the dinner menu at my house. Same with the first strawberries of the season. Strawberries, shortcake and ice cream is our season kick-off meal.

Andy M., according to Roy Finamore in his cookbook of over 300 potato recipes, One Potato, Two Potato, hash brown potatoes are made with cubed potatoes. I'm sure there are other equally renowned experts, including my own grandmother, who go with shredded potatoes. I'm thinking, to each his/her...

I like cubed hashbrowns, more crusty goodness per cube than with shredded patties. I peel and cube my potatoes and cook in boiling water, six minutes after the water comes to a boil. Then fry in a combination of butter and oil. I usually add onions and peppers as the potatoes are frying.