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Feb. 3, 2013 3:02 pm 
Last week, I went to the farmer's market by my office and found that it wasn't there!  So I ended up getting produce from Whole Foods and selected items that were labeled "locally grown".  Surprisingly, it was cheaper than I expected! My pick for last week was "savoy cabbage".  It looked… MORE
 
 
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Cooking Level: Intermediate

Home Town: Fremont, California, USA

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From The Blog:  Barefoot Infanta
 
Jan. 29, 2013 7:44 am 
Updated: Jan. 30, 2013 8:11 am
Picture it. Shamokin, PennsylvaniaFebruary 1978It was the coldest and most ferociously snowy winter of my youth where I was created and formatted into the adult I am today in a small small town in Northeast Pennsylvania.  These days due perhaps to global warming or perhaps on the flip side to… MORE
Visiting the Region of my ancestry in Central Europe. October 2008
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Recipe within: Kluski and Cabbage
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Photo by Brian Nahodil

Cooking Level: Expert

Home Town: Shamokin, Pennsylvania, USA
Living In: Catlett, Virginia, USA
From The Blog:  NE1 can cook!
 
Jan. 27, 2013 3:34 pm 
Updated: Mar. 7, 2013 4:52 am
Sometimes its the easiest recipes that are the most tasty! Potatoes, ham, and a CrockPot means less time cooking and more time for...homework. A couple of weeks ago I bought the Betty Crocker CrockPot recipe book and began perusing the recipes. I work full-time, go to school full-time, and… MORE
 
 
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Photo by mztry

Cooking Level: Intermediate

Living In: Boise, Idaho, USA
From The Blog:  Jeff's Kitchen
 
Jan. 25, 2013 9:06 pm 
Updated: Mar. 1, 2013 6:36 pm
Ingredients1 bunch of medium sized asparagus, about 1 lb2 Tbsp of the most exquisite extra virgin olive oil2 Tbsp freshly grated Parmesan cheese1 teaspoon lemon zest - freshly grated lemon rindSalt and freshly ground black pepperMethod1 Prepare the asparagus by rinsing them thoroughly, break… MORE
 

Photo by chef Jeff

Cooking Level: Professional

Living In: Lancaster, Pennsylvania, USA

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Jan. 19, 2013 10:09 pm 
Updated: Jan. 22, 2013 9:59 am
It has been almost a year since I wrote my last blog entry!  Yikes.  I was hoping that blogging would keep me on track with eating healthy but I guess I am just too good at procrastinating!  A couple of weeks ago, I watched a documentary called "Ingredients" that I got from Netflix.  I think… MORE
 

Cooking Level: Intermediate

Home Town: Fremont, California, USA

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From The Blog:  Swampy's Kitchen
 
Jan. 18, 2013 7:29 am 
Updated: Jan. 24, 2013 1:13 pm
There is a reason that the Oddsmakers in Las Vegas love me so much and my more than slightly inaccurate prognostications last weekend were a prime example of why. After predicting (not publicly and indeed well after the fact) all four wildcard games correctly the previous weekend, I only got… MORE
 

Photo by Doug Matthews

Cooking Level: Expert

Home Town: Princeton, New Jersey, USA
Living In: Mendham, New Jersey, USA
From The Blog:  Brando Cucina
 
Jan. 17, 2013 3:11 pm 
Updated: Jan. 18, 2013 10:29 am
Isn't romanesco just cool? If you don't know this veg or haven't eaten it yet, a Romanesco is in the cauliflower family and sort of a cross between a cauliflower and broccoli. I think it might have been first cultivated in Italy actually, but then Italians do like to claim first on lots of… MORE
Romanesco Head
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Romanesco detail
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pasta e romanesco
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Photo by mbrando
Home Town: Toms River, New Jersey, USA
Living In: Los Gatos, California, USA

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From The Blog:  Swampy's Kitchen
 
Jan. 8, 2013 11:06 am 
Updated: Jan. 15, 2013 4:25 pm
It’s that time of year again. The playoffs have started in the National Food-ball League and this week it’s the Divisional Playoff Round. I have to admit that life got in the way of my previewing the Wild Card Round but when you think about, the dishes that were eliminated (Cincinnati Chili,… MORE
 

Photo by Doug Matthews

Cooking Level: Expert

Home Town: Princeton, New Jersey, USA
Living In: Mendham, New Jersey, USA
From The Blog:  CJ' Recipe
 
Jan. 6, 2013 10:12 am 
Hoping to blog more fun recipes this year. I had an 8 week organic farm share and need to use up the butternut squash I have left. To precook the squash I try to get small ones where the neck of the squash is about 3 to 4 inches thick. I cut the neck just above the bulb. Then I cut the neck… MORE
 
 
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Photo by CJ

Cooking Level: Expert

Home Town: Carpentersville, Illinois, USA
Living In: Elk Grove Village, Illinois, USA
 
Jan. 4, 2013 5:28 pm 
Updated: Jan. 8, 2013 4:05 pm
Hola AR Friends and Family!!  Yes, it’s been some time since I’ve been hanging around this old place.  I’ve been re-nesting, making myself crazy with party planning and holiday cooking, and the occasional bout of feeling sorry for myself.  Now that the crazy holidays are over,  I’ve been… MORE
 

Photo by 1st Lady

Cooking Level: Intermediate

Home Town: Covina, California, USA
Displaying results 31-40 (of 200) blog entries
 
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