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c00p

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
About me:
 I've been cooking a variety of foods since I was about 16. The key to culinary joy in my opinion is variety and openness to a wide array of food options. The world of cuisine is vast and the potentially joyful tastes which await us are many. Nothing is more boring than being locked into a narrow array of foods.

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Jennie

Cooking Level: Intermediate
Home Town: Chardon, Ohio, USA
Living In: Columbus, Ohio, USA
About me: I just love to cook and although I considered going to culinary school, I realized that I enjoy cooking as a way to relax...not for my job! I'm not much of a baker though. I'm bac…
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LauraS

Cooking Level: Expert
Home Town: Chardon, Ohio, USA
Living In: Troy, Ohio, USA
About me: I'm a professional artist and designer. I have a husband and dog named Oswald.
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Bethany

Cooking Level: Expert
Home Town: Chardon, Ohio, USA
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.

Tzatziki Sauce (Yogurt and Cucumber Dip)

Reviewed on May 24, 2008 by Jennie
This was really good. I doubled the recipe because after the yogurt drains, it's almost half the original volume and people LOVE to pile this stuff on their pitas and sandwiches or use it as a dip. I was feeling a bit lazy the day I made this and used baby seedless cucumbers and didn't peel them: the baby cukes have a tender skin and I kinda liked the green color it adds so I'll probably do it that way in the future.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Reviewed on Mar. 26, 2008 by LauraS
Even after missing a few ingredients (corriander and mint) I still made this dish. I substituted canned plums in syrup for the figs and this recipe was just wonderful. The fruit flavors went very well with the lamb - everyone loved it. I recommend only allowing the lamb to reach an internal temp of 150 (about medium well) but it's up to your personal preference. I will definitely make this again. My husband loved it - and never liked lamb prior to this. Thanks for the post. Laura Swink
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.

Amazingly Good Eggnog

Reviewed on Jan. 10, 2008 by Bethany
This was my first time making eggnog and this recipe was perfect. Everyone enjoyed it and the rum can easily be added as needed. We used 2 cups instead of 2 and 1/2 but really you can be very flexible because the rest of the ingredients work together very well. Make sure it is well-chilled and this is a perfect Holiday treat with dessert!
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