lagata181 Profile - (13866840)

cook's profile


Home Town:
Living In: Syracuse, New York, USA
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Mediterranean, Healthy, Gourmet
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In London's Chinatown!
About this Cook
I'm a grad student, so I don't have as much time to cook as I would like. But I love all the traveling I do, and learning all about local foods from the places I go, so I manage to mix business and pleasure!
My favorite things to cook
I love cooking for dinner parties and potlucks, so I guess "party food" is my favorite thing to cook. But beyond that, anything seafood-related is a pleasure to cook as well, especially scallops.
My favorite family cooking traditions
My whole family is off-the-boat Italian, and both sides come from restaurant traditions, so Italian cooking has had a huge influence on me. But my mom is also a terrific "experimental" cook, and I have learned a lot from her and her openness to new foodie adventures.
My cooking triumphs
Saffron scallops - yum! Turkey mole for Thanksgiving - it managed to win over the traditionalist skeptics, so that was a HUGE triumph. And cupcakes - soooo many cupcakes: red velvet, green tea, chocolate-orange, on and on and on!
My cooking tragedies
My latest apple pie - a cardboard crust, and not enough sugar, yuck! Also, rice seems to be an ongoing challenge. Why does it always stick to the bottom of the pot??
Recipe Reviews 5 reviews
Lentil Soup with Lemon
I've made this soup a few times now, and it has quickly become a family favorite. The lentils make it a hearty soup, excellent for cold weather, but the lemon and cilantro lighten the flavor up a bit so it doesn't feel too heavy. It also reminds me of some of the best soups I had when I lived in Turkey, and those folks know what to do with a lentil, so this is very high praise! Thanks for the great recipe!

4 users found this review helpful
Reviewed On: Dec. 15, 2010
Tina's Shortbread Chocolate Chip Cookies
I have been making these for quite some time and people just go crazy for them. There is a slight disagreement amongst my friends and family as to whether they are best pulled out of the oven before the edges brown or whether they are tastier a little more "well done" so I split the batch into two and do half "over", half "under" to satisfy everyone!

1 user found this review helpful
Reviewed On: Dec. 5, 2008
Spooky Witches' Fingers
These were a big hit at the Halloween party this year! I had never made cookies with confectioner's sugar instead of granulated, and I really liked the texture the confectioner's brings to the dough. My two comments are: 1) try to keep your hands cool while you are working with the dough, because it is very buttery; and 2) make sure you make the "fingers" skinny as you're forming them, because they do puff up as they bake - you don't want it to look like your witches are retaining water! :)

3 users found this review helpful
Reviewed On: Nov. 9, 2008

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