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Featured Cook

hmstarr

Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA

Living In: Centreville, Virginia, USA

About me:
I am a professional, young woman that enjoys cooking wonderful tasting, HEALTHY food. Healthy absolutely should equal delicious ! I was in the restaurant industry at a corporate level for 10 years for a multi-award winning restaurant group in Washington, DC. I learned alot during this time - from how to deal with a re-cook, what a medium prime rib should look like, how to present food with flair, using spices rather than fat for flavor, etc.

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Newest Cooks

BakingMom

Cooking Level: Expert

Home Town: Foster, Rhode Island, USA

Living In: Centreville, Virginia, USA

About me: Love to paint as well as bake -- enjoy making non-traditional wreaths. Enjoying baking of any kind.

LTLFLEA

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

Living In: Centreville, Virginia, USA

Erin

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Centreville, Virginia, USA

About me: I am a stay at home mom of two boys and have been married 5 years. I have found that the more I cook, the more I enjoy it (except the clean up!).

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Newest Reviews

Rocky Road Squares

Reviewed on Nov. 23, 2009 by Jacquita

Other than not putting in the nuts, I made these as written. I guess I am in the minority on these - while they were very easy, the coconut was very "squishy" for lack of a better word and the sweetened condensed milk was way too sweet in these (and I like sweet!)

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Slow Cooker Buffalo Chicken Sandwiches

Reviewed on Nov. 16, 2009 by Jacquita

This was super easy and very good. I used about a half a bottle of a non-hot wing sauce and used an entire dry packet of the hidden valley ranch dressing mix. I also added two "to go" packages of Dave's Sassy Barbeque Sauce - they probably have about a tablespoon each in the packages - to the mixture. Put this on a toasted roll. It was SO good! Thanks so much for the recipe - I'll be making it again and sharing it with my (grown) kids.

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Fettucine in Creamy Mushroom and Sage Sauce

Reviewed on Oct. 28, 2009 by Lianne

The only changes I made to this (other than doubling it!) was use farfalle pasta, grated in a bit of nutmeg and used two 6-oz bags of baby spinach... delicious! It went together very easily and quickly after all the chopping was done. Hubby wanted to help and he ended up doing just about everything (*I* did the chopping, of course-- he always wants to do the fun part!). I'm really looking forward to having the leftovers for lunch tomorrow!

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