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From The Blog:  In the Kitchen
 
Jul. 30, 2012 8:17 am 
Updated: Jul. 30, 2012 11:05 am
I realized on Saturday that in all the weeks that my friend had been in Buenos Aires (visiting from the US), we had never gone to a traditional parilla. This is actually much worse than it sounds. Usually the first thing that one does with a tourist in Argentina is take them to a traditional… MORE
Humita
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Bife de lomo con papas fritas y puré de calabaza
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Gnocchi plate
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Photo by AbbyCK3

Cooking Level: Expert

Living In: Clinton, New York, USA
From The Blog:  lemon & lime
 
Jun. 30, 2012 5:44 pm 
Updated: Jun. 30, 2012 5:44 pm
As I've mentioned a few times on this blog already, I have definitely become way more adventurous in recent years with food. When it came to seafood I only really ate a few different types of fish, and that was it. The thought of any raw seafood preparation, such as tartare, sashimi, sushi,… MORE
Tacos Baja California
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Tacos de Pescado al Pastor
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Tostadas de Atún
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Tags:  Restaurants, Mexican
 

Photo by alinae

Cooking Level: Intermediate

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From The Blog:  Wolfie's Cooking Tales
 
Jun. 25, 2012 10:44 am 
Updated: Aug. 26, 2012 2:33 pm
One of the things I enjoy doing is trying recipes from AR and then  I review them. I think the cooks who take the time to post their recipes and are lucky enough to be chose for publication deserve some feedback. Fortunately, I've only had to write favorable reviews because everything I have… MORE
 

Photo by MrsWolfie

Cooking Level: Intermediate

Home Town: Ridgefield, Washington, USA
From The Blog:  lemon & lime
 
May 31, 2012 2:35 pm 
Updated: Jun. 25, 2012 10:52 am
Xiaolongbao, or steamed soup dumplings, were probably my favorite Chinese dish that I tried on my recent trip to Hong Kong and Guangdong Province. They were very light, yet so flavorful, especially when combined with ginger, soy sauce, and vinegar, as is recommended by the restaurant where I… MORE
xiaolongbao (Shanghainese Soup Dumplings)
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Photo by alinae

Cooking Level: Intermediate

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From The Blog:  New Beginnings
 
May 15, 2012 2:08 pm 
Updated: Jun. 14, 2012 4:28 am
In an attempt to become more "homey" I decided to try my hand at meatloaf tonight. By the dashboard light of course. I went with the Bacon Swiss Meatloaf. It was pretty easy to make. I swapped the cornflakes for Italian Bread crumbs and I used applewood smoked bacon. It is in the oven now...… MORE
 
 
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Photo by Cathy Chace

Cooking Level: Intermediate

Home Town: Harwich, Massachusetts, USA
Living In: Melrose, Massachusetts, USA
From The Blog:  From the Ozark Kitchen
 
May 7, 2012 11:48 am 
Updated: May 9, 2012 12:38 pm
Sorry, Health issues came up right after i started this blog and was unable to post anything.  Back to it again and getting ready for summer The South meets EuropeHave you noticed that anytime a particular Item or ingredient  used in cooking by well known and celebrated chefs becomes popular,… MORE
 

Photo by mtgraham2

Cooking Level: Professional

Home Town: Jacksonville, Arkansas, USA
From The Blog:  "It's Only Food"
 
Apr. 29, 2012 8:01 am 
Updated: May 7, 2012 4:48 am
What would it be?  If you could own and manage a restaurant, what kind would it be.  I have always dreamed of owning a small diner, open for breakfast and lunch.  We would serve all the standard diner fare, but kicked up a bit; instead of the normal mushroom burger, it would be a portabella… MORE
 

Photo by John Politte

Cooking Level: Professional

Home Town: Leavenworth, Kansas, USA
Living In: Coon Rapids, Minnesota, USA

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From The Blog:  "It's Only Food"
 
Apr. 2, 2012 4:39 pm 
Updated: Apr. 11, 2012 5:04 pm
We all have our favorite utensil, equipment or tool to suceed in the kitchen, be it a juicer, zester or egg pan. I would like to hear from you dear readers about what your favorite culinary tool is, extra points for the really weird. Thanks and have a great Easter CJ MORE
 

Photo by John Politte

Cooking Level: Professional

Home Town: Leavenworth, Kansas, USA
Living In: Coon Rapids, Minnesota, USA

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From The Blog:  Swampy's Kitchen
 
Mar. 26, 2012 12:09 pm 
Updated: Apr. 6, 2012 6:41 am
How do you like your eggs ?That’s a question that gets asked at countless diners & restaurants across our country on a daily basis. I travel a lot for work so I get asked that question a lot. My answer is almost always the same too. I bet that’s the case for a lot of people but I would also… MORE
Fried Eggs w/ hot sauce
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Cheesy Scrambled Eggs
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Cheddar Bacon Deviled Eggs
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Photo by Doug Matthews

Cooking Level: Expert

Home Town: Princeton, New Jersey, USA
Living In: Mendham, New Jersey, USA
From The Blog:  "It's Only Food"
 
Mar. 20, 2012 5:32 pm 
Updated: Mar. 24, 2012 5:29 am
Spring is trying to make a premature appearance here in Minnesota and beside the long-awaited thaw and the resurrection of baseball, golfing, garage sales and fishing, we dream of the day the men can pull the Weber’s out of the garage and anoint them with slabs of animal flesh to grill upon… MORE
 

Photo by John Politte

Cooking Level: Professional

Home Town: Leavenworth, Kansas, USA
Living In: Coon Rapids, Minnesota, USA

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