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Featured Cook

Catrin

Cooking Level: Expert

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Madison, Wisconsin, USA

About me:
I learned how to cook from my Mom and she's a fantastic cook! I always used to hang out in the kitchen with her when I was a very young child, as I got older she let me do little things for her when preparing dinners. So by a relatively early age I knew how to cook even more advanced dishes. Now my Mom and I are a great team! I hear a lot of good things about my cooking but it means most when compliments come from Mom. She's my cooking icon and I owe everything I know to her. I make pretty much everything from scratch (except maybe the pastry dough - well, did that once, and came to the conclusion that it's for people with too much time) and I really appreciate if others do it too because it makes a huge difference in the taste of food. I must admit that I improvise a lot and seldom end up following the recipe word for word. Cooking is a creative activity and good cooks always have lots of friends. :-)

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Newest Cooks

mattbaker

Cooking Level: Intermediate

Living In: Bonn, Nordrhein-Westfalen, Germany

About me: I'm an actor from New Zealand currently living in Germany with my wife while she studies. Working as a freelance English teacher and using the opportunity of too much free time an…
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Ginger

Cooking Level: Intermediate

Home Town: Logan, Utah, USA

Living In: Münster, Nordrhein-Westfalen, Germany

About me: I am fairly new to cooking, have been married 2 years, no kids yet. I have only started cooking recently, because my husband have never had the same schedules to be able to eat to…
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Petra

Cooking Level: Expert

Living In: Duisburg, Nordrhein-Westfalen, Germany

About me: I am born to Belgium, but live in Germany now. i love the USA :-) i have 3 Children, i am married ...

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Newest Reviews

Gourmet Mushroom Risotto

Reviewed on Oct. 19, 2009 by Emsdettener Koch

I cut this recipe in half and then further decreased the amount of mushrooms. Turned out great.

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Pumpkin Pancakes

Reviewed on Oct. 6, 2009 by Emsdettener Koch

Made this with half regular and half whole wheat flour, as well as only egg whites. Turned out great! Like others said, the batter is thick. Simply use 1/4 cup to pour and spread it out on the griddle. Turns out nice and fluffy.

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Cocktail Meatballs

Reviewed on Sep. 11, 2009 by GABRIELLAM

I also used frozen meatballs--Homestyle not Italian. 2 lb bag so I doubled the sauce which was easy with 1 16 oz can of jellied Cran, 1 12 oz bottle of Chili Sauce (more like ketchup -not the super hot sauce). I also added about 1 tblsp Worcestershire. After tasting it seemed a bit sweet so I added some heat with about 1/2 tsp Siracha Chili Sauce---still wasn't right so I added about 1/4 - 1/2 cup of Sweet Baby Ray's Honey Chipotle sauce....YUMMY! I am heating the meatballs in the sauce in the crockpot and then chilling until tomorrow for the party to really let the sauce soak into the meatballs. Hubby can't wait!

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