Rachel Profile - Allrecipes.com (18339631)

cook's profile

Rachel


Rachel
 
Home Town: Ridgewood, New Jersey, USA
Living In: New York, New York, USA
Member Since: Jan. 2005
Cooking Level: Intermediate
Cooking Interests: Vegetarian, Dessert
Hobbies: Hiking/Camping, Reading Books, Music
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About this Cook
I moved to New York this year to attend law school. I started cooking while going to college in California - I had never really been allowed to cook at home but once I was on my own, I had to figure it out!
My favorite things to cook
I love to cook with tofu, tempeh, and quinoa. I was a vegetarian for 15 years, but in the last year or two I have started cooking and eating fish. I wouldn't say that I have really mastered that yet, though.
My favorite family cooking traditions
My husband and I go to Seattle for Christmas every year to visit his family. I love getting in the kitchen with family and making and decorating cookies. He has a huge family, so there's always more cooking and baking to be done!
My cooking triumphs
This year, I hosted a Rosh Hashana dinner and a Passover seder. Getting 12 people around a table in a tiny New York apartment was a triumph in itself. Even better, all of the dishes turned out!
My cooking tragedies
The year before for Passover, I made a Potato kugel but I grated the onion not nearly fine enough. Even after cooking it for an hour, it still tasted like raw onion. I had to throw it away and buy a kugel from the store.
Recipe Reviews 19 reviews
Best Brownies
Stayed moist and delicous until the last drop was gone several days later. Next time I may use a little less frosting.

0 users found this review helpful
Reviewed On: Oct. 1, 2005
Asian Coleslaw
I have made this a couple of time now and it has been great every time. It lasts a long time in the fridge.

1 user found this review helpful
Reviewed On: Oct. 1, 2005
Pecan Pie V
This pie was delicious! I couldn't stop at one piece. Make sure to let it cool for around an hour before cutting into it.

3 users found this review helpful
Reviewed On: Oct. 1, 2005
 
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