Search results

Tis not an insult but rather a refreshing look on the subject of "refined french cuisine" I have come to realize the "piling" of food is not nessicary... the presentation and ACTUAL flavor of the food is what matters. Woe to the one who judges food upon mere presentation and glamour.

I have been cooking since age five. I'm a culinary mutant. I've cooked in professional three and four star kitchens yet I no longer work in the industry. I love food first and foremost. Cooking in my opinion is a byproduct of the flavors food can present.

I would definitely invest in Rick Bayless's Mexican Kitchen for some advice on changing it up... its as simple as changing the sauce.

Crisco does make a shortening that is supposedly trans fat free... I've yet to try it though.

I agree with Ambimom. While rotisserie chicken may cut down on the indoor heat, in order to perfect slow cooked chicken, one must first look inside. Start in the oven. Once you have that down rotisserie, which is harder to judge doneness, will be much easier. Additionally oven baked chicken is...

Cherry sherry muffins I'm currently making Cherry sherry muffins. They're no big surprise just a standard muffin recipe with a 1/8th C Sherry and quartered cherries as the feature.