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Featured Cook

Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA
Living In: Halifax, Nova Scotia, Canada
About me:
 Born in Iran, raised in California, living in the Maritimes now!

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Photo by lildew

lildew 

Cooking Level: Intermediate
Home Town: Northridge, California, USA
About me: i love all kinds of art... right now i'm working on getting my photography certificate.
Photo by Ilona

Ilona 

Cooking Level: Expert
Living In: Northridge, California, USA

BHARRIS100 

Cooking Level: Intermediate
Home Town: Northridge, California, USA
About me: Cook outdoors about 2-3 days every week-12 months a year at home. Enjoy RVing, flyfishing, photography, off road 4 wheeling.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.

Grandmother's Buttermilk Cornbread

Reviewed on Jul. 6, 2009 by Suzy 
This is a really moist and sweet cake like cornbread that is delicious! We add just a touch less sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.

Balsamic-Glazed Salmon Fillets

Reviewed on Jul. 2, 2009 by Ilona 
I added liquid smoke to the glaze. Good basic recipie, I also use non stick foil. HINT: since I use a lot of non stick foil, (just like OIL,) it can be reused. I for this I use the reused saved foil, then discard.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.

High Temperature Eye-of-Round Roast

Reviewed on Jun. 29, 2009 by Ilona 
I prep the roast with kosher salt rub, cover with moist kitchen towel pop in coldest part of fridge for 2-3 days. WEIGH the meat before, and after!!!! The timing is to finished meat weight. Don't like so much salt..brush, or rince it off, pat dry, season, or not. Bring meat out for an hour or so prior to cooking!! Be sure of your oven temps. EZ~~
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