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I make a lot of pancakes, french toast, griddled sandwiches, etc on the weekends for my family and friends. I find that I get the best results when I use a stainless steel pan because the fat (butter or oil) disperses in such a thin layer and creates very even griddled browning. I find a do not...

I would like to make a quiche - this is my first. I've researched and reviewed several recipes, but one thing that confounds me is the ratio of egg to liquid (half and half, cream). I have seen some as little as 1/3 cup per egg, and some as much as a cup per egg (deep dish). Who knows the ins...

This is half a simple recipe, but I was hoping for help with the other half! Basically, I want a sesame encrusted ahi tuna filet seared and sliced, served with butter lettuce, julienned carrots, and roasted red peppers. Here's how I think it should be done - what do you think? Brush the fish...

Greetings! This will probably be a good laugh for some of you... I use a basic cheese recipe (that I like): 2 blocks of cream cheese 16 oz sour cream cup of sugar 3 eggs vanilla lemon zest I normally make a graham cracker crust (two cups of graham crackers, stick of butter) and I bake the...

My name is Geoff; I'm 24 and I live in Baltimore, MD. Over the past 9 months I ahve lost approximately 35 lbs, through exercise and eating well. I was extremely lean and muscular before I went to college and then....well...you can imagine what happened there. I am almost back at my target...