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A raw broccoli dish has changed my life. Broccoli ceviche, if you will.

A fruit for every season?

JAPANESE MONTH: WASHOKU: Rice and Noodles

February 2012 Cookbook of the Month Companion Thread: Japanese Month

Do you serve pasta in bowls or on plates?

JAPANESE MONTH: WASHOKU: Vegetables, Tofu and Eggs

JAPANESE MONTH: A SIMPLE ART: Japanese Salads, Pickling Vegetables

JAPANESE MONTH: WASHOKU: Fish, Meat and Poultry

February Cookbook of the Month 2012: Japanese Month

JAPANESE MONTH: A SIMPLE ART: Steamed and Simmered Dishes

Did you grow up eating homemade Boston Baked Beans? [moved from Boston]

JAPANESE MONTH: WASHOKU: Stocks, Sauces, and other Condiments

Rice Wine for Braised Pork Dish

Need a Substitute for Cascabel Peppers

February COTM is Japanese Month

Holy Cow!! My chicken stock is like jello. I am assuming this is a good thing?

January 2012 COTM: Essential Pepin: Meat, Charcuterie and Offal

What is a "hearty red wine" in cooking?

What wine to use in cooking lamb shanks?

Where might I find Kimchi on the North Shore?

Cooking from SLOW COOKER Cookbooks

Lunar New Year 2012, COTM Edition

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What kind of implements is Lidia using?

Cooking from Washoku by Elizabeth Andoh