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Brian

Cooking Level: Intermediate

Home Town: Katy, Texas, USA
Living In: Santa Fe, New Mexico, USA
About me:
 Well, I am a 31 year old guy, who just loves to cook. I manage a bakery here in Santa Fe, so, I am going to post a few items that we serve at our shop.

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Kitchen Faery 

Cooking Level: Expert
Living In: Santa Fe, New Mexico, USA
About me: I'm a native and resident of Santa Fe New Mexico. So it's more than unfortunate that I'm allergic to peppers and tomatoes of all sorts, including Chile, which is The staple food o…
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azurite 

Cooking Level: Intermediate
Home Town: Santa Fe, New Mexico, USA
About me: I am the type of person who likes a change of pace... new places to see, all kinds of music, new foods to try. Routine is good sometimes, but I would go crazy if I had to do the …
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Starcloud 

Cooking Level: Intermediate
Home Town: Atlanta, Georgia, USA
Living In: Santa Fe, New Mexico, USA
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.

Roasted Garlic Cauliflower

Reviewed on Jul. 7, 2009 by azurite 
Excellent. I have always felt lukewarm about cauliflower and never purchased it (not enough flavor as a vegetable). Someone gave me some so I went in search of a recipe, found this one, followed it except for doubling the garlic and lowering the cooking temperature to 400, and everyone in my family wanted more. I found it hard to believe that such a simple recipe added so much flavor. I will DEFINITELY go out of my way to buy cauliflower now.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.

Creamy Turnip With Paprika Soup

Reviewed on Jul. 2, 2009 by KymInNM 
Great flavor! This is a nice, comforting soup that would be perfect on a chilly fall day. The paprika and cayenne give it a subtle heat, and the texture is wonderful. I subbed coconut milk for cream, and used veg broth--otherwise, I followed the recipe exactly. A definite keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.

Zucchini with Dill Weed and Garlic-Yogurt Sauce

Reviewed on Jun. 24, 2009 by KymInNM 
This was delicious! I used Mexican zucchini and quinoa. Instead of boiling the zucchini, which I think would kill the flavor, I sauteed it on medium-high while the quinoa was cooking, and then I turned it up to high for the last few minutes to brown it. I used Greek yogurt for the sauce, so it was nice and tangy; it mixed perfectly with the caramelized zucchini. I thought a cup of dill might be a bit strong, but it was just right. A definite keeper--and so easy!
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7 users found this review helpful

 
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