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Ann Arbor, Michigan

Go Blue! Home of the University of Michigan, Ann Arbor’s population just about doubles when school’s in session. Foodies know this tree-lined town as the home of Zingerman’s – an amazing deli where the pastrami is piled high and the shelves are stuffed with rare vinegars and olive oils from around the world. A couple blocks from Zingerman’s, Kerrytown holds a weekly outdoor farmer’s market and an indoor fish market that’s like a small-scale Pike Place Market in Seattle. Thano’s Lamplighter may have closed for business recently, but great Greek food can still be found all over town. Opa!
 

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Sean Lemecha

Cooking Level: Intermediate

Home Town: Easton, Pennsylvania, USA
Living In: Ann Arbor, Michigan, USA
About me:
 I'm an architecture student at the University of Michigan going after my Masters Degree. I'm an avid baseball fan. My interest in cooking stems from my yearning to know how things (buildings, gadgets, etc) are made as well how to make them look damn good while I'm at it. Good Design + Knowing How Things Are Made = Good Cooking. I'm not interested in how to make a pretty cake, but more so why the cake consistency is the way it is and how I can control that. With that said, I love to read a lot about the science of cooking... Molecular Gastronomy!

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Salsera713

Cooking Level: Intermediate
Home Town: Hallandale, Florida, USA
Living In: Ann Arbor, Michigan, USA
About me: I'm an engineer by trade, which made it difficult at first for me to accept the fact that sometimes you need to play around with recipes and the amounts. As I'm learning to do so,…
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senoritak

Cooking Level: Intermediate
Living In: Ann Arbor, Michigan, USA
About me: I absolutely LOVE good food and when I started cooking in college, learning new recipes and probing new ideas for dishes only helped satiate my appetite for foods I have already e…
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zoltman

Cooking Level: Intermediate
Home Town: Toledo, Ohio, USA
Living In: Ann Arbor, Michigan, USA
About me: Although I don't consider myself a beginner, I still have a great deal to learn. However, my cooking skills are improving each day.
 

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Newest Reviews

The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.

Truly Key Lime Pie Ice Cream

Reviewed on May 13, 2008 by joy-of-jesus-smileymom
Guess I'm the party pooper :(. This was just OK. I couldn't get past the taste (or color) of the lime jello; it didn't taste natural. The texture was marshmallow-like, and it took me, as recipe indicates, probably double the time to churn as regular ice cream. But here is my *PROCESSING TIP (I have a 1.5 qt. Cuisinart): Churn the mixture until it seems to be freezing and whipping no further. If it does not seem light enough, remove the bowl and place it, with the mixture and paddle inside, in the freezer for 30-45 minutes. Then remove from freezer and manually turn the paddle until it is loosened and able to churn again. Place back on machine and churn again. Repeat if necessary.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
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Southwestern Pasta Salad

Reviewed on May 11, 2008 by senoritak
people loved the recipe and the color schemes of the pasta made it tastier! i followed the recipe exactly and it came out pretty good. i think if i were to make it again i would add more salt and maybe some olives.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Mediterranean Orzo Spinach Salad

Reviewed on May 10, 2008 by joy-of-jesus-smileymom
"A big POW for the taste buds," my husband said. I had added a few dashes of cinnamon to the sauteeing meat, as in Arabic and Greek recipes, because the coriander taste seemed too stong. I used a bit (1/2 tsp?) of dried mint for fresh. If it seems bland, try the addition of LEMON PEPPER--really worked!
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