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Please use this thread for all reports and discussion of recipes from Rustic Fruit Desserts: Crumbles, Buckles, Cobbl...
Anyone have experience cooking jumbo lobsters? Lobsters in the six pound plus range? The largest one I ever cooked wa...
I have access to a tree with plentiful and delicious berries, and this year I want to do something besides eat them b...
Hello, I am trying to match the texture of my muffins to the texture of muffins that I have purchased. In general, ...
May – A month filled with celebrations from Cinco de Mayo, to Mother’s Day (also known as “Fishing Opener Weekend” he...
I simmered the bones of an organic chicken in a crockpot from 9 pm to 2ish then added vegetables. I forgot it till ...
The directions on plain long grained rice on the stovetop call for 2:1 mixture of water:rice. I understand that many ...
Had a giant head of broccoli and the florets turned yellow and pretty much disintegrated. So I steamed it but it sti...
Hey hey it's the merry merry month of May...I've received most of the various odd items I bought last month (the Dani...
Hey, new poster here and I need help (please). I combined a few recipes and slow cooker techniques to make a sout...
Here we go with May, in which my husband needs a birthday cake baked (think I'll do George Lang's Ilona Torte, one I ...
OK. So I'm tantalized by the possibility of incorporating the Korean condiment Gochujang into my cooking. Problem. I ...
I am having an event that I would also like to cook for. It should be for around 70 people. I'd like to be able t...
My little patch of oregano is off to a great start this spring. It and the rosemary seem to thrive on neglect which i...
Welcome to the nomination thread for June 2017 Dish of the Month! If you’re new here, or if you just want a refres...
"The world's favorite season is the spring. All things seem possible in May." -Edwin Way Teale Agree or disagre...
Any ideas how to bring down the heat without losing the flavor?
Use this thread to post reports on the following chapters from DINNER: THE GRIND (p. 99-112); FISH & SEAFOOD (p. 1...
I love both chicken and beef liver, but I always dread cooking it, particularly beef liver, because I have a lot of t...
Use this thread to post your reports on recipes from SIMPLE. Please include the page number and put the recipe name...
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