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Featured Cook

Therese

Cooking Level: Expert

Home Town: Birmingham, Michigan, USA
Living In: Port Charlotte, Florida, USA
About me:
 I'm 40 years old, married and a mother of 2 grandmother of 1. Love to cook and create scrumptious meals. Usually willing to try new things and my husband makes a great taste tester. He eats everything I cook, without complaints.

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CHIPSTER54 

Cooking Level: Intermediate
Home Town: Birmingham, Michigan, USA
Living In: Salt Lake City, Utah, USA
About me: Well not really sure what to write...have plenty of time on my hands...I am on Dialysis, so my diet is fairly tight..but love playing around with recipes...got a new slow cooker a…
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Jasons Spectacular 4th of July 

Home Town: Birmingham, Michigan, USA
About me: i love to cook for brittany the one and only one
Photo by Demi

Demi 

Cooking Level: Beginning
Home Town: Birmingham, Michigan, USA
Living In: Northville, Michigan, USA
About me: I am a newly married dentist from Michigan who is trying to learn to cook for my husband. I am a vegetarian, he is not.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.

Roasted Pork Shoulder with Pomegranate Sauce

Reviewed on Sep. 1, 2008 by The Magpie 
Felicia, thank you so much for the terrific photo! You do nice work, lady ;D and it makes the dish look wonderful. Much appreciated! -- mags
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.

Chicken Marsala Florentine

Reviewed on Jul. 10, 2007 by The Magpie 
Wow! This is rich!! An excellent idea, but I have to admit that I had to make a lot of changes as I was preparing this on the fly and didn't have a couple of the ingredients readily at hand. You've inspired me, though -- thanks for sharing!!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.67 star rating.

Easy Red Rice

Reviewed on Jun. 25, 2007 by The Magpie 
Hi, Di :) Wow! Believe me, it's not often I get something I made called "bland," lol. That's OK; I'll admit, this rice recipe doesn't have a great deal of "kick" on its own; it's not supposed to. Then again, a lot of the meats I serve tend to have a lot of herbal-spicy goodliness going on in them and in order to not overpower my guests, I serve this as a counterpoint. Absolutely, there are times I also add a bit of dried red pepper flakes or even lots of roasted garlic to this recipe -- but it's flexible that way. Thanks for your review :)
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3 users found this review helpful

 
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