I'm sure this is good, but I was looking for my Sesame Asparagus recipe and finally found the right old, dog-eared cookbook. I don't want to infringe on any copyright so I'll just say that this one is served room temperature. After peeling and lightly steaming the spears, they are marinated in rice vinegar, sesame oil, honey and soy or tamari sauce. Garnish with toasted sesame seeds and lemon slices. Yum! And you can bring it to a party without worrying about how to keep it warm.

Reviewed On: May 12, 2009

This bread was very good. I used fresh cranberries, frozen pumpkin (from my garden) and half whole wheat flour. I took a loaf to a potluck, and the hostess asked for the recipe.

Reviewed On: Feb. 18, 2009

When my mom first got an Osterizer (in the '50s)she began making Hollandaise this way. It is so light compared to the gloppy stuff they serve in some restaurants. I once was pressed into making Eggs Benedict for a friend's birthday brunch. With no recipe but the one in my memory, I was able to reproduce a pretty good facsimile of the blender Hollandaise. I'm glad to have the actual recipe now.

Reviewed On: Feb. 11, 2009