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I have a rather extensive set of wursthof knives I got in Germany, but I have to say my single Palm knife is my all time fave. I love the weight, the way it sharpens easily, and its shape.

I'm making this: Chicken Wellington with Country Cranberry Pecan Stuffing - Rock Recipes -The Best Food & Photos from my St. John's, Newfoundland Kitchen. I've been wanting to make this for a while now, and as 3 of my kids have will have just finished their first week of school at the...

Tortellini alfredo, roasted vegetable lasagna or a pesto pasta dish could be an affordable entree, additionally they are vegetarian. Otherwise, I think there are all kinds of ethnic/regional cuisines that could fit the bill. Cajun: Jambalaya or Gumbo w/ rice Mexican: Pork Carnitas, Beans &...

I am with Sir_Loin_Of_Beef, marscapone is a great substitute. Creme fraiche may be another possibile winner. Best of luck, and happy cooking!

I have been on a French toast kick. My daughter went to a B & B where after they dipped the bread into the "custard" dip, they dipped it into uncooked oats. Wow! It is mah-va-lous!

Ciao Luca! Today is a rainy day in Rhode Island, and I got to thinking about this recipe you shared many months back. So I just wanted you to know that tonight your recipe will be starring for cena. Mi oldest 3 children began college today, and as we all lived in Sicily for many years, the...

I'm grilling lamb, making lemony roasted potatoes, spinach sauteed with EVOO, dill and mint, tzaziki, and lastly I'm marinating some grape tomatoes with olive oil, sea salt, and garlic. It's Greek night tonight! Opa!

Um, yum! I will have to try this as soon as I lose my holiday pounds. Bring on the baguette, wine, and faux gras. Thanks for sharing!

Help! I just came back from vacationing (read indulging) with family and friends, and surprise, my clothes are tight. Anyone have a favorite low- cal dish they would be willing to share. I need inspiration!

I love the idea of the avocado pesto--how refreshing and creamy that sounds! Can you share your recipe for that? Many thanks!

Sunday Dinner with my family gathered "round the table is one of my most cherished weekly events. Closing out the 3 day weekend; I decided to make a special favorite. Crab cakes with Beurre Blanc, scalloped potatoes with rosemary, shallots and lardons, roasted white and green asparagus bundles...

Buttermilk will lend more of the creaminess and tang that is desired. Some of my Polish friends used a version of sour cream, but others argued that the buttermilk will incorporate into the soup better making for a silkier consistency. I had one Polish friend who used whole milk because she...

Sour Rye Soup (Zurek Polski) 5-6 days before making soup: Ingredients for Barscz 1/4 pound dark rye flour 4 cups warm water Directions: Stir together the flour and water and cover with a kitchen towel and set it asdie in a warm place. Stir once a day. The mixture will begin to ferment and...

JPB--Happy to share! The Zurek Polski is a humble soup beloved by the Poles. It has an unusual taste, a bit sour, but I thought it was tasty and unique. I hope you enjoy it, too. Sour Rye Soup (Zurek Polski) 5-6 days before making soup: Ingredients for Barscz 1/4 pound dark rye flour 4...

Oops, sorry I didn't see that you had just posted. It appears you are indeed looking for the Mexican variety of chorizo. The homemade chorizo recipes provided may be your best bet here, as Mexican chorizo's flavors are quite unique--and the vinegar does lend a zing to its flavor, and the chile...

I agree with Steve; the linguaca, the Potugese cousin, should provide some of the smoky paprika notes you're looking for. I'm curious, are you trying to make a Puerto Rican style dish? If so, the Goya brand Chorizo links should be in your local supermarket with the Goya products generally...

Ciao Elisabi! I am happy you joined! My British friends have reminded me, in good humor, that I do not speak English, but rather American. So I join you in being a non-native speaker. ;-) Whatever our native tongue we are joined together with our love for cooking and our good spirits. Welcome!

My Rabbit (I love wine), my wusthof knives, my hand blender, and my kitchen aid, last but definitely not least, my dishwasher (I went without in Italy and since have a true appreciation for its convenience).

justplainbil, Actually my name is Janine, and I am of French heritage, but I do have authentic Polish recipes from my NATO Polish friends I met while living in the Netherlands. Sour Rye Soup (Zurek Polski), Ruskie Pierogi, Pierogi z Kapusta, Kopytka (Potato Dumplings), Sernik (Polish Cheese...

P.A.G, I lived in San Diego for 5 years, Camarillo for a year, and Monterey for a year and a half. The weather is hard to beat, although I do like the seasons. I love Thai food, too! Indian and Thai foods seem to just have layer after layer of flavors--I love it! Biscuits and gravy, mac...

Raine, Thanks for sharing this recipe! I'm making a special dinner tonight because of our 3 day weekend, and I was trying to figure out a nice dessert to finish off my menu--this will be perfect, and I love the change up with the pears. Hooray! Your recipe will be a fine ending to my meal...

BTW, Michele from Pisa's recipe on this site for the papperdelle with wild boar sauce looks WONDERFUL.

Purple.alien.giraffe, I do believe your name has made my day! I am so excited to have stumbled upon this site; thanks for the welcome. Well, P.a.g., I have lived in Texas, Florida, California, Pennsylvania, Virginia, Sicily and The Netherlands, and find myself now in Rhode Island. I have...

Andy, one of my favorite ways is to rub the squash with a dash of red pepper flakes, some dried sage, a bit of sea salt, and pepper. Then I drizzle with EVOO and roast it, basting with a pure maple syrup. Sometimes I add rosemary or substitute it for the sage. Bon Appetit. P.S. I think we...

Roti de Porc aux pommes, tartiflette, salade aux nois, and a nice Sancere!