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Found 11 results

  1. Does anyone else subscribe to/purchase Saveur magazine? What do you think of the redesign that has happened in the latest issue? I just got it yesterday so haven't thoroughly looked it over, but my first reaction was blechhh! I love that magazine partly because of the (old) design. I love the articles and the pictures and the little sidebars and the extra info in the back about techniques or where to buy ingredients, etc. I always feel like I've been somewhere after I finish reading one of their stories, like the one in the March issue about the old family home in very Southern Switzerland ne
  2. Over the last 5 or 6 years, after investigating and experiencing cocktails as a transition from seating to menu to perusal to expectation, my wife and I have built a cocktail cart to recreate some of the things we have had over the years when the mood hits us. Here is a favorite of mine that is a riff on The Last Word that I think is an improvement on same-- "True Syrum" by mojo1229 on kindredspirits.com Rye and cointreau instead of gin and maraschino liqueur. It's great after a long hard week at work. Best with Rittenhouse Rye. Enjoy.
  3. Hey all, if you have any ideas, I could use some help! I've got at least 7 more weeks to go of a low/no carb diet (gestational diabetes) and am reaching my tolerance for grilled veg and meat/fish and cheese and eggs in any form. I did see the low-carb pasta and T-day threads here on DR, and searched quite a bit on the internet. I've made meat muffins, egg muffins, meat/egg muffins, salads of every sort, and grilled or roasted pretty much every vegetable I like ad nauseam. I rediscovered olives last week and curried chicken (and egg!) salad and there was quite a bit of chili in rotation for awh
  4. Hi I am new to this forum and on a low sodium diet due to serious medical conditions. Any good recipes, cookbooks or tips is appreciated thank you so much
  5. Give me your favorite gin cocktail recipe. Something interesting and delicious that lets the gin shine through. TIA! --- The Gin and Tonic Project (dcs)
  6. Hi Foodies, I'm looking for the community to sound off on their favorite recipes from Marvelous Market and from Bread Line, both of which were own by Mark Furstenberg. I'm helping put together a collection of recipes from his professional baking career, and would love to know what your favorites were, and what recipe you would like to see. Apparently the brownie from Marvelous Market was to die for.... anything else? Thanks! -Kathy
  7. We're having a cookie party with some neighbors this weekend. Do any Rockwellians have any killer cookie recipes they'd like to share? Thanks
  8. More about this here: "Betty Crocker's Absurd, Gorgeous, Atomic-Age Creations" by Tamar Adler on nytimes.com "It is a dish hard to make sense of: a shimmering vermilion ring of canned tomato sauce, held motionless by gelatin, concealing a coeur caché of canned asparagus and artichoke hearts, the hole at its middle filled to bulging with mayonnaise and sour cream. Called "˜"˜Tangy Tomato Aspic,'' the dish dates from the atomic age, the decades after the bomb was dropped, the war won and a clean, bright American outlook born. It was the age of technocratic make-believe and the early days of
  9. This is Traveler Terpening of Cold Country Salmon here in D.C. Summer has rolled around again and we're heading back to Alaska to fish for the summer. We're excited! (partly because it's getting really hot here and we want to go north!) Don Rockwell asked me to get involved with the forum so here I am, hoping to lend a hand with anything related to Alaskan seafood (specifically salmon). We have amassed quite a collection of Alaskan seafood recipes (mostly salmon) on our website. We set this up so it can be searched very easily. It's not just for our customers but for anyone who loves Alaskan
  10. Ran out of coffee and decided it was a good day for chai, but had no chai, either. Tried this combo: 6 or so green cardamom seeds, scant teaspoon black peppercorns, scant teaspoon whole cloves, three inch stick cinnamon crumbled, scant tablespoon fennel seeds, 1 star anise, tablespoon minced ginger, four cups water. Boiled for five minutes, simmered another ten minutes, threw in five teaspoons green tea (Republic of Tea Gu Zhang Mao Jian tea, it was that or Lipton's), simmered another five minutes. Strained, added a little honey and milk. Very tasty. Picked out some of the ingredients fro
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