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Featured Cook

Miss Elisha

Cooking Level: Intermediate

Home Town: Arthurdale, West Virginia, USA

Living In: Fairmont, West Virginia, USA

About me:
My mom cooked for us when we were little, but she never really liked it, so when I got old enough I took over the majority of the cooking duties in our household. Now I'm starting a household of my own and my cooking is branching out. My fiancé and I are both looking to get a little healthier, so I'm trying lots of new healthy foods to cook and eat.

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Newest Cooks

Ruth Morris

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Fairmont, West Virginia, USA

About me: Air Force Family who has moved every four years and enjoyed finding out new recipes from all cultures around the world. I love to cook with my kids.

llcogar

Cooking Level: Expert

Living In: Fairmont, West Virginia, USA

About me: I enjoy cooking and eating. I love trying new recipes, as well as going with favorite classics.

Barb Earl

Cooking Level: Expert

Living In: Fairmont, West Virginia, USA

About me: I have enjoyed cooking since I was a child - about 10. My grandmother (who resided with us) and my mother were both wonderful cooks. I truly enjoy baking - especially desserts -…
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Newest Reviews

Marinated Baked Pork Chops

Reviewed on Aug. 4, 2009 by suzanne utt

This was such a quick and easy recipe. Had chops and was bored with the same old thing. I did brown mine first and used olive oil because I didn't have any veggie oil. I thought they were terrific. You can really season your chops anyway you prefer. You could even add ginger if you like the extra bang.

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Unbelievable Chicken

Reviewed on Jul. 14, 2009 by llcogar

This is our favorite way to make chicken - my only suggestion is to use garlic powder or granulated garlic, because the real thing tends to burn on the grill. I also double the recipe - and we let it marinate overnight if possible so that all the goodness soaks in. This is also really good on pork.

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Asparagus Parmesan

Reviewed on Apr. 13, 2009 by suzanne utt

So Easy and So Fantastic.. I add about 1/2 a teaspoon of Balsamic Vinegar just before it comes out of the pan. Let it simmer out for about 3 minutes and then drain on a papertowel and put on the fresh parm. It has to be fresh grated parm to give it a great taste. For a change, add blue cheese crumbles instead of the parm, or in addition to the parm. Let the crumbles melt onto the top or put under broiler for a minute or two to brown the blue cheese. This is amazing!!! Thanks for the quick and easy recipe. I make it weekly.

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