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Pasadena, California

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Featured Cook

Esha Bell

Cooking Level: Expert

Home Town: Inglewood, California, USA

Living In: Pasadena, California, USA

About me:
I am a community college instructor and department chair. I have a new little baby who is almost 14 months old. I am married to a lovely man. I adore my mother and my younger sister. Family is very important to me. Eventually, I would like to dedicate my time to working in group homes for the elderly and for disadvantaged youth (ages 5 to 10).

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Newest Cooks

Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

About me: Hi! Well, I am a semi-beginner, as I just started cooking/baking about two years ago when I moved out on my own for the first time. I ended up realizing how much I LOVE cooking a…
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Lara

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Tucson, Arizona, USA

About me: I'm a total foodie, thinking heavily on attending culinary school in the new year. My mom is from France and she's taught me all that I know.

Geneva

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Fresno, California, USA

About me: I've been cooking since I was 8 years old standing on a chair in my mother's kitchen making Maypo! Cooking makes me feel centered. It's the one thing I do well and know I can sa…
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Newest Reviews

Bake Sale Lemon Bars

Reviewed on Jan. 2, 2009 by Emmy

Delish! I made them for a party and I couldn't wait until the day of the party. They smelled wonderful. I halved the recipe because I didn't need that much. So 36 divided by two is 18, but I only got 12 good-portioned bars from this.

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Brownie Biscotti

Reviewed on Jan. 2, 2009 by Sara

I am so pleased with this recipe! This is my second time making biscotti, but this recipe is so much better than the last one I used. :-) I did add 1/4 tsp of almond extract, in addition to the vanilla extract - and also, 1 teaspoon of espresso powder. I read a lot of the reviews, and so I also baked my biscotti at 350 F, for 20 minutes, let the loaves cool on the baking sheet for 10 minutes, and then cut them with a serrated knife. No crumbling or breaking at all. I then popped back in a 300 F oven for 15 minutes, per side. At the very end, I turned the oven off, opened the oven door slightly, and allowed them to sit there for another five minutes. They got perfectly crunchy, crisp, and dry. I added chopped white chocolate to mine.. yum! Next time, I may dip in white chocolate and dredge in more chopped walnuts. There are so many possibiliites, with a great base like this. Thank you!

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Buttermilk Pecan Chicken

Reviewed on Jan. 1, 2009 by Sara

What a great recipe! We made this tonight, but we had walnuts on hand - no pecans! It still provided the great crunch and extra protein.. and it was absolutely moist, juicy, tender, and just delicious. :-) It may have been just a teeny tiny bland and too "nutty", but we remediated that by using the salad dressing (homemade yogurt/mustard/chives), as a "sauce". Yum! But then again, I just love sauces with my main courses, so that is just me. :-)

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