Takoma Park, Maryland
Member since Jun 2004
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"When I was in college in Virginia, my friends and I used to go an all-night trucker diner in the wee hours after parties. We always got the same thing: scrambled eggs and biscuits with sausage gravy. The sausage was crumbled in the gravy and poured over the biscuits. It was awesome, and was responsible for my freshman 15, my sophomore 15.... This "
"The sambar powder made this the best curry I have ever tried. I am lucky to live in a big city with a lot of ethnic markets, and I have a marvelous Indian grocer a mile from my house. I go there often, but I have never needed sambar curry powder before. What a wonderful, warm, tangy curry. This is a keeper, and a really nice change from the "usual"
"I love all of her recipes. Honestly, both this channel and the Food Network are so full of "celebrity chef/personalities" who are all show and no substance that I rarely watch either anymore. But I will watch this show (and a few others that are not the "prime time" obnoxious shows and personalities).
I'm lucky enough to live in a big city with "
"I love this. I love anything with pomegranate molasses. I brush it on everything. I even use it in my vinaigrettes. I make a salad with pistachios, goat cheese, really good black olives, orange sections, and grilled salmon that I drizzle with a pomegranate molasses vinaigrette. It's really awesome.
I don't have a problem finding it, but you can ""
"LOVE this! I'm a huge butternut squash and arugula fan, so any recipe that features both I knew would be fabulous. But I bet it would be good with baby spinach as well!
A tip that I got from a woman who owns a well-known, high-end restaurant--stem the arugula. it takes a little work, but makes a big difference to just have the tasty leaves and no""