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I'm still fanning the flames after this. I did find myself altering the recipe a bit to purposefully leave out the step of antagonizing the pepper's heat (and therefore use fewer habaneros). It's also of note that you *must* wear gloves and maybe protect your face while handling the peppers. Capsaicin (the irritant that makes the peppers hot) can be extremely bothersome if you don't protect your hands!

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Almost Eggless Egg Salad

Reviewed: Nov. 24, 2003

I'm not a big fan of tofu, but when I had a pound of tofu at my disposal, I found this recipe. It turned out great -- especially because it has nowhere near the amount of cholesterol that "real" egg salad has. The only alteration to the recipe that improved it for my taste was using diced fresh onion and celery instead of the freeze dried or ready-minced varieties. Great recipe!

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Basic Pasta

Reviewed: Dec. 1, 2003

Pluses: it's fun to make; it's fun to cook; and it's a great blank slate recipe (I used basil as an added seasoning). Minuses: it's tough without a pasta maker, it doesn't look so good and even when hand-cut, and the recipe is dangerously time consuming (I was able to eat it about an hour and a quarter after starting the recipe, with 1/2 of dough-set time included). Overall, a decent recipe, but not for beginners.

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Basic Crepes

Reviewed: Nov. 13, 2003

This crepe recipe is simple and a delight to make. It tastes great on its own, but definitely needs to be served with a chunky topping -- these aren't just thin pancakes! Try mixing in 1/2 teaspoon basil into the batter for every four servings made to make a Mediterranean crepe base, or fry with a spicy oil to make a hot tortilla wrap. Jen's recipe has been utterly foolproof for me.

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Raspberry and Almond Shortbread Thumbprints

Reviewed: Nov. 18, 2003

It's a good recipie. It worked well for me the first time I made it, but - and probably out of personal flaw - never worked out right again. (They bake out much flatter than intended.) I found that replacing the almond extract with vanilla extract makes a more universal setting for almost any form of preserve or jelly. Try this recipie with vanilla extract and orange marmalade, topped with white chocolate chunks.

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