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While visiting Dusseldorf this fall, we bought a bit of cheese that I could best describe as a blue-y brie ... or a brie-y blue! It looked much like brie with a powdery, white rind and had that soft texture rather than the crumble of a blue, but it was a mold/veined cheese so the taste was...

After years and years in Greece, today for the first time I got introduced to the idea of making dolmades with something other than grape leaves -- specifically, either with swiss chard or lettuce. I was at my local street market buying greens to make a spanakopita when the woman next to me out...

First off: are the two substances absolutely the same and it's just a matter of a slightly different name here in the E.U.? So I assumed, however, I never used to have trouble with corn starch in the U.S. and yet I do -- constantly -- with corn flour here. I have never found that I can use the...

I'm going to be doing some chicken wing "drumsticks" as part of a New Year's Eve buffet and I'd like to do an Asian-inspired glaze which would both hold its own alone, and also work with a sweet and sour sauce I'll have elsewhere on the table. I love hoisen sauce so I'd be happy to have that...

I've got a nice bunch of macadamia nuts on hand because they were on sale so I couldn't resist. However, short of just sitting here and stuffing my face with them (which I could easily do:pig: ), I thought they deserved something better. Thing is, I'm fresh out of ideas. Can anybody help?

Last weekend I tried making a sugar syrup-y affair to put some pistachios in so that I could get a final mixture that I could form into a roll (Lulu, if you're reading, I'm very slowly working toward getting that bourma recipe right!). I started with a popcorn balls recipe from Joy of Cooking...

Gobo's post on peanutbutter balls got me remembering a similar recipe but with coconut. In that recipe the chocolate covering had a small-ish quantity of parafin wax added to it. I've made it and eaten it made that way and am still alive to tell the tale, but was wondering ... ... what's...

Anybody else out there making Danish? I traditionally make them for our Christmas morning breakfast (roughly 3,000 calories over all) but I've only made almond (with marzipan) and cinnamon. Does anyone else have any favorite fillings to recommend (even if you've just eaten them and not made...

I know, I know -- sacrilegious on a cooking site, but there's only so much I can do from afar. Ages ago I tasted fruitcake from Collins Street in Texas and remember it as being very good. Has anyone used them recently? Has anyone tried Monastery's? Any others to recommend? Looking for very...

Unlike others I daresay, I just LOVE citron, especially nestled in a good hot cross bun. Love it so much just brought some back from a trip to Germany, so now I'm ready ingredients-wise, but I'd like a superior recipe to what I have. Any really experienced bread bakers out there with a recipe...

Just wondering, those of you who can probably easily get these as take-out, do you do them at home? We do, out of necessity since no such thing exists for take out here. Had them last night which is why they're on my mind. One of the few things we can do authentically since we have the wings...

Y'all may have received this by e-mail, but it bears repeating. An awful lot of wisdom within! ---------------------------------------------------------------------------------------------------------------------------------------- Congratulations TO ALL THE KIDS WHO WERE BORN IN THE 1930's...

I just today took delivery of my new slow cooker, but the cookbooks I also ordered are going to take a couple more weeks. Tomorrow I'd like to make some simple beans (which is why we bought it). Can anyone offer me basic guidance?

So, speaking of comfort food, the coming of cold weather, etc., etc. ... anybody else out there doing peirogi? Used to go to a Wednesday-night Ukranian church supper which specialized in these babies. Soft potato and cheese inside and melted butter and sauteed onions on top. Lord, heaven on a...

... because our little kilo of same have proven to be surprisingly animated. Last night they got very excited with all the rain in Athens and started to crawl hither, thither, and yon. Out of the basket we'd plunked them in, down onto the table, down the table legs, and at least 25 of them all...

(Should be honest enough to say New Year's eve buffet!) Anyhow, traditionally do a New Year's eve buffet for +/- 20 people. As tradition here would have it, it's always a lot of food, with representation from a number of categories. In terms of meat I usually do a chicken dish, a pork dish, a...

I see it everywhere and yet I've never even tried it. Any favorite ways of fixing it that anyone could share?

T&T please, and nothing weird with chocolate or any such. Bread, butter, eggs, milk/cream, sultanas ... marmalade would be fine.

A traditional T&T one, please. Ishbel ....?!

ISO Lebanese/Syrian "baklawa" info! Preferably from someone Lebanese or or Syrian (or someone knowledgeable who lives in Lebanon or Syria ...) Specifically looking for: 1. the names given to the different varieties (those with kataifi rather than filo, for instance) 2. the procedure for...

Can't get it to save my life over here, but otherwise I'm ready. What do you think??

Any clues since I'll have to whip this one up myself? Thanks!

Does anyone know why non-iodized salt is recommended for canning, and, thereafter, how crucial it is? To the best of my knowledge, I can get no such thing: all our salts are iodized. Supposedly "naturally" iodized as they're from the sea??? Color Me Confused.

I guess this forum is as good a place to put this as any?! I just wanted to introduce people to the below site: http://www.uni-graz.at/~katzer/engl/index.html It is the most comprehensive, amazing site I've ever seen and has been an absolute God-send for me living here in Greece. He has...

Or any similar English pickle ...