In my case, it seems genetics trumps a healthy diet, good exercise, and all the other good behaviors I can muster. My LDL and total cholesterol are...let's just say...unacceptable on any scale. Yes, they are fluffy LDLs, but there are s...
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Vegetarian accompaniments, please. I am making a mushroom risotto and just can't think of what would be good with it. DH will have some meat, but we will need another veggie or something else for a side.
I am having problems imagining...
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I need some brainstorming help with a wrist issue. I like yoga and would like to keep working on pushups, etc, but I had surgery for a ganglion cyst in my wrist in June. Unfortunately, the cyst is reforming in the same place. It worsens...
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Yesterday was our "copper" anniversary, and my sweet DH got me a hand-made tin-lined copper stockpot that is really nice. I don't have any experience with this type of cookware. I am a bit terrified about the upkeep of both th...
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Dear fellow cooks,
I hate it when this happens!
It was a long day, and it was DH's birthday. I wanted to make him a nice birthday cake from scratch. I followed a recipe from Smitten Kitchen, which was billed at the best birthday cak...
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I am making a cake today, and I don't know if this icing will require refrigeration. I hope I can get away without doing that.
The icing contains melted chocolate chips, sour cream, vanilla, instant coffee, and water. I would prefer n...
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I need you all to help me brainstorm.
We have a group of friends over for Sunday brunch once a month. DH likes to cook eggs, bacon, fried potatoes, and canned biscuits from the tube package. We put out a bowl of fruit and some baked g...
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For those of you who make red enchilada sauce, can you tell me whether you prefer to make it with powdered chiles/chile powder or with whole dried chiles that you rehydrate and grind?
Is there a big difference in the resulting sauce ...
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I just bought a copy of Thoroughly Modern Milkshakes by Adam Ried (from Cook's Illustrated shows) and have to say I have marked several drinks to try.
It is 100 degrees here, it has been, and it will be for a while longer. So, milksha...
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I am having technical difficulty with the dried bean part of "blind baking" a pie crust. I am working on my pie crust skills.
I made and chilled a pie crust, rolled it out, and coaxed it into the pie pan. That part went OK. ...
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