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what's a substitute for matzo meal in latke recipe?
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Twice Baked Potatoes From the freezer
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Thanks very much! One more question: when salting/drying the roast in the fridge overnight, should it be left open or covered/wrapped?
Recipe Question For: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce -
No electric mixer, any other recipes for gingerbread house glue?
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can i sub sour cream for creme fraiche in a terrine
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thin curd
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Can I make the "gingerbread house glue" the day before?
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Cocktail to go with shrimp?
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Slow-roasted duck
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Are there any great northwest foodies? Would love to hear your Christmas menu?
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Should I use a rack in the roasting pan or just place the meat directly in the pan?
Recipe Question For: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce -
Pound Cake Problems
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Can you brown vegetable shortening like butter?
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Preserved lemons
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what recipes have ben saved the most? Top 10? Top 25?
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I want a crispy, red winey chicken. Coq au viney, but crispy, and I don't want to use two bottles of vin. Just enough for half a little bird,
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I made Alton Brown's Rib Roast, which calls for roasting the meat at 250 F, is there any reason a similar method wouldn't work for bone-in lamb leg?
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Delete account?
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Best sub for wine in mushroom bourguignon?
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I am making a roasted vegetable lasagna, refrigerating uncooked overnight and baking the next day. Will this result in a flatter lasagna?
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