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From this page comes this Tuesday’s question… What are 10 memories I have from high school? In no particular order… Impressing one of the nuns (I went to McNicholas High School — a Catholic school — so there were nuns every-damn-where) on my very first day with how nimbly I was able to […]
I found ROASTING IN HELL’S KITCHEN: TEMPER TANTRUMS, F WORDS, AND THE PURSUIT OF PERFECTION while looking for HUMBLE PIE, also by Gordon Ramsay. I believe that the two books are very close if not identical, just named differently for different countries. Ramsay’s book seems like a collection of narrated-and-transcribed musings including […]
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Sometime between noon and 2:00pm today, my site received its 100,000th visitor. It’s pretty exciting that this little blog has been visited by that many individuals. Thanks, and keep coming back! Share: Click to print (Opens in new window) Print Click to email a link to a friend (Opens in […]
This evening, the members of the Happy Mouth Supper Club met at Jay’s selection — the Brown Dog Cafe in Blue Ash (a suburb of Cincinnati). I’d previously worked at an event with Chef Shawn McCoy but had not had the chance to eat at the restaurant. Boy, am I glad […]
                     -= Exported from BigOven =-          Asparagus and Mushroom Salad with Shaved Parmesan Recipe By: From THE BEST OF GOURMET, 1996. Page 190. Serving Size: 8 Cuisine: Main Ingredient: Categories: Gourmet Magazine, Easy, Sauces, Salads -= Ingredients =- 1 pound Asparagus Medium To Thick ; Trimmed 1/2 pound Mushrooms […]
                     -= Exported from BigOven =-                      Porcini Mushroom Tartlets Serve with frisee & herb salad. Recipe By: Serving Size: 4 Cuisine: Main Ingredient: Categories: Food & Wine Magazine, Appetizers -= Ingredients =- 1 cup Walnuts 10 ounces Puff Pastry Dough All-Butter ; Thawed & Chilled 3 tablespoon Unsalted Butter […]
From this page comes this Tuesday’s question…Â What are 10Â things I like to do when I’m alone? In no particular order… Cook! I love to cook for/with people, but I also enjoy cooking by/for myself. Sing along to music Read. I dream of lounging in a hot bathtub and reading a […]
In Letters to a Young Chef, Daniel Boulud, cookbook author, chef, and owner of Daniel, Café Boulud, and DB Bistro Moderne in New York City, briefly covers what he believes are the most important building blocks to becoming a great chef. I bought this book for $1 at a used […]
                     -= Exported from BigOven =-                         Spaghetti Carbonara Recipe By: From “Garlic and Sapphires” by Ruth Reichel Serving Size: 3 Cuisine: Italian Main Ingredient: Pasta Categories: Easy, Pasta, Main Dish -= Ingredients =- 3/4 pound Spaghetti 1/4 to 1/2 pound Bacon ; Good Quality Thickly sliced 2 cloves Garlic […]
 One Night, Twelve Kitchens April 29, 6-9 pm Midwest Culinary Institute at Cincinnati State College  Top regional chefs showcase the eleven state-of-the-art kitchens at Midwest Culinary Institute to benefit the Cincinnati State College Foundation culinary scholarships. I have participated in this event for the last few years and was […]
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                     -= Exported from BigOven =-                   Fresh Pasta Sheets with Parsley The whole parsley leaves rolled into this pasta make it especially pretty but you can easily leave them out. Simply omit Step 3 of the recipe. Recipe By: Serving Size: 8 Cuisine: Main Ingredient: -= Ingredients =- 1 […]
From this page comes this Tuesday’s question…Â What are 10Â things most people don’t know about me? In no particular order… I am a scuba diver. When I was in high school, I used to wear a ‘rat tail’ in my hair (think mullet but the ‘party in the back’ is only […]
I am reading Andrew Todhunter’s A MEAL OBSERVED. It’s a magazine-length idea that he’s turned into an amusing little book, combining history and experience with a sheaf of helpful culinary notes. The book recounts their meal at Paris’s Taillevent, “a Michelin three-star restaurant considered by many critics to be the finest in […]
After thinking about it for far too long, this morning I spent some time upgrading my WordPress installation to 2.1.3, the most current version. I had to update a bunch of plugins to their most current version and then deactivate them one-by-one, install the new WordPress files, then re-activate (one-by-one […]
                      -= Exported from BigOven =-                     Cauliflower and Crab Ravioli These impressive supersized ravioli are constructed with large rectangles of homemade pasta that are dotted with whole parsley leaves and filled with the unexpectedly alluring combination of crab and cauliflower. Recipe By: Food & Wine magazine, February 2006, […]
I am reading THE SUPPER OF THE LAMB by Robert Farrar Capon. My friend Mary W suggested it to me, and I trust her taste in books so much that I ordered the book (and somehow ended up with two copies) sight-unseen. If the first 15 pages are any indication, […]
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Just a few days after I upgraded to the previous version of WordPress, the new version (2.2.0) comes out. I upgraded today, and it seems to be working well so far. Share: Click to print (Opens in new window) Print Click to email a link to a friend (Opens in […]