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Dec 7th, 2010
I'm Tamara Buciuceanu's twin sister :d
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Submitted Recipes (10)
Posted on: Nov 1st, 2010
This is good served with saffron rice, and is delicious with rose wines. Or consider an Oregon or Italian Pinot Gris, a lighter-style Italian red, such as a Chianti Classico normale, or even a sparkling red Lambrusco.
Posted on: Jan 7th, 2011
Fish stocks are subpopulations of a particular species of fish, for which intrinsic parameters (growth, recruitment, mortality and fishing mortality) are the only significant factors in determining population dynamics, while extrinsic factors (immigration and emigration) are considered to be ..
Posted on: Jan 3rd, 2011
Indian cooks are the masters of beans and lentils, and they draw on an overwhelming variety: pink, orange, bright red, and black. While Western cooks often enhance the flavor of bean and lentil soups with lamb, pork, or other meats, Indian cooks typically rely on spices and often on ghee, clarified ..
Posted on: Nov 3rd, 2010
Squash in lasagne once more, but this time it’s summer squash. With this recipe, there will be no reason to complain about there being too much zucchini. The quality of ricotta is very important, not just here but wherever ricotta is called for. I strongly recommend a whole-milk ricotta that has a ..
Posted on: Oct 28th, 2010
Whenever I grill vegetables, I think of one summer evening when I made them with a culinary diva. The legendary Julia Child. I had read every cookbook she had written and watched her on television for hours and hours. That evening she said "Oh, I don’t like grilled vegetables at all, do you? ..
Posted on: Dec 17th, 2010
True licorice root is a forgotten thing in this country. I love it. The real thing leeks and smells beautiful and it is so pure—tasting — sweet yet net sweet — so different from the shiny black stuff you see in candy stores shaped into shoelaces and so on, which is made by cooking the root ..
Posted on: Jan 17th, 2011
The sweetness of the apples and the tartness of the vinegar make this a great combination. Use a sharp knife to shred the cabbage. Makes 6 main-course servings.
Posted on: Jan 14th, 2011
This dish may seem complicated, but it really involves only fixing an assortment of vegetables and then serving them over the chicken. You can cut out some of the vegetables, if you like, or you can trade some of them out for whatever looks good at the market. Makes 6 first-course or 4 main-course ..
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