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Simple Whole Wheat Bread

Reviewed: Feb. 20, 2012
I use this recipe as my guide for my weekly loaf of bread. It is delicious! It is also a very forgiving recipe. I often substitute whole wheat flour for the bread flour and it still tastes great as long as I add a couple extra tablespoons of water. Also, I regularly cut the amount of honey I use in half if I feel like a more savory loaf. I've noticed that the quality of the flour I use actually does have a large influence on the flavor of the bread. I guess this should have been obvious to me, but it wasn't for whatever reason. Now that I've proven this to myself, I spring for the soft whole wheat flour that I can find in the bulk section of the "fancy" grocery store. It makes all the difference.
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Butter Flaky Pie Crust

Reviewed: Feb. 20, 2012
I've used this pie crust recipe more times than I can count, so I decided that it is about time I write a review. This simple recipe yields a tasty and flaky crust every time. I typically end up using a little less than 1/4 cup of ice water and rarely let it cool for more than 2 hours. Nonetheless, it always tastes wonderful. This is an easy and fantastic recipe.
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Ratatouille

Reviewed: Feb. 20, 2012
This dish is delicious! I had never made Ratatouille before, but it turned out wonderfully the first time thanks to this easy to follow recipe. I substituted Romano cheese for the Parmesan and it tasted great. The recipe makes quite a lot of food. It made enough for a dinner for two and lunch for several days after.
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