What is the most useless gadget in your kitchen
Nov 06, 2006 by Zengarden in Cookware
The 3 Grand Cuisines
Dec 20, 2006 by Chinon00 in General Topics
Swedish Cookie Recipe Sought
Dec 21, 2006 by DonShirer in Home Cooking
Gluten Free in Rome
Dec 21, 2006 by jmblock in Italy
Good French in Park Slope/Ft. Greene?
Dec 21, 2006 by svanso in Outer Boroughs
4 cups leftover fresh pecans
Dec 21, 2006 by nissenpa in Home Cooking
Question about Sticky Toffee Pudding....
Dec 21, 2006 by stacylyn in Home Cooking
Baked in Red Hook
Sep 19, 2006 by CornflakeGirl in Outer Boroughs
Pfeffernuesse cookies...HELP!
Dec 19, 2006 by chowgrrrl in Outer Boroughs
Hungarian Jewish Cooking, today's NYT Food section
Dec 13, 2006 by pitu in Food Media & News
Your Ideal Kitchen.... Appliances, Utensils, Cookware, Cutlery -- any price, up for all ideas!!
Dec 18, 2006 by Kamembert in Cookware
Can you name this chinese dish?
Dec 19, 2006 by col8118 in Manhattan
A delicious cheese
Dec 19, 2006 by jen kalb in Cheese
The “best” Austrian/German in the city
Dec 19, 2006 by bocce in Manhattan
Baking books
Dec 18, 2006 by calny in Home Cooking
Olive oil
Dec 18, 2006 by col8118 in Outer Boroughs
Blown away at Bukhara
Dec 18, 2006 by Offbalance in Outer Boroughs
Yeah shanghai..best shanghainese?
Dec 18, 2006 by yammers in Manhattan
Cookbook sources?
Dec 16, 2006 by NYchowcook in Not About Food
Need French garlic sausage to make sausage in puff pastry
Dec 17, 2006 by Jpand in Outer Boroughs
Raffetto's Nesselro
Dec 18, 2006 by malcolmjolley in General Topics
Christmas rib roast
Dec 17, 2006 by randee55 in Home Cooking
Cooking Barley so it's tasty
Dec 17, 2006 by orangewasabi in Home Cooking
What to do with - interesting chinese ingredients
Dec 18, 2006 by jen kalb in Home Cooking
NYT Travel Section article re: Dim Sum in the Boroughs
Dec 17, 2006 by livetoeat in Outer Boroughs
Real Name:
roudland@yahoo.com
Location:
brooklyn new york
Profile
My current drink of choice:
a good red
My favorite comfort food:
grilled smoked scamorza cheese with ajvar and some good bread. A drizzle of good olive oil and a few basil leaves doesnt hurt.
My most tattered cookbooks:
jaffrey, wolfert, beard "American Cooking", Ottolenghi, hazan and heatter
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