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Joined Date: Jun 06, 2007
"I love the mediterrean flavors so this was a salad from own heart. I used orange peppers, not green- the colors looked beautiful. Also, get french feta- it is so much creamier than the other varieties if your making a greek salad for a french bbq"
"very elegant and simple to make and serve. Your guests will love it. I chose to use a Gewurztraimer which is naturally very sweet with a little spicyness, and always a velvety smooth texture. I only used half of the sugar since the wine I chose could stand alone for sweetness. I also had some blueberries on hand and added them with the grapes."
"loved this salad. as most have said, it is light- no mayo. Best part is there is no disguising the potatoes with heavy mayo, just the addition of fresh herbs- tarragon and chives and the acidic shallots which brought so much flavor to this salad."
"Figs are in season so go buy them and make these for your next dinner party! I made most of the items from this episode for my last party and my guests raved all night about these. I followed the recipe to a tee, didn't change anything. The grilled figs were a big hit. Thanks, Laura."
mother of 3 soon to be emptynester. Grew up in the Midwest, so poor that the only meat we could afford was hunted from the wild. Consequently, my mother developed very good cooking technique as she found 101 ways to disguise elk, moose, quail, pheasant, and deer. Yes, delicacies to most, but when you are 9 years old and all of your friends are eating Hamburger Helper, you have to stage your own culinary protest.
As an adult, I learned what an a lasting impression my mother made. It was to put love and creativity to the table and I follow her same lead in my own home. I will not cook wild game and still remember eating her mexican moose casserole made with freshly picked sheephead mushrooms from the forest- I had to wake up at 5 am and go hunting with a flashflight to find them. I try everything, but am partial to the powerful statements made by Indian, South American, and Mexican cuisines. but am also in love with the elegance and simplicity of natural ingredients grown locally.