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"These were very good, but if I hadn't read the recipe completely through I wouldn't have known that the "inactive prep time" was NOT 19 minutes as shown at the top of the recipe. The down time for the sourdough crepes is much longer--the rice-urad dhal-fenugreek seed mixture has to soak for 4 hours. Then after it is processed, it has to ferment (m"
"Lovely!! I didn't use the cream cheese frosting, instead, I used a lovely peanut butter frosting and lightly drizzled the top with chocolate syrup--very lightly as I didn't want the chocolate to overpower the banana cake and peanut butter frosting. The cake was so moist and delicious! Thanks for a great recipe!"
"I love this recipe as well...like a couple of other reviewers, I have the magazine but can't put my hands on it!! SOOO glad you have posted this!! = )"
"I think this recipe is outstanding...the best angel food cake I have ever made with regular flour or with gluten free flours! The inside was tender and sweet and the outsides had that classic "toasted marshmallow in cake form" flavor that makes angel food cake so delicious. I didn't have millet flour so I subbed sorghum flour. I also substituted a ..."
"Reminds me of some of the recipes my ex's family used to make years ago! I particularly remember the crock with the soaking baccala--until I had some I thought that it was crazy--I used to work sometimes at my Uncle Phil's fish market and would sell it before Christmas and of course during Lent. It looks like cardboard until the magic happens! Tha""
"I made this almost exactly--added some carrot and onion, though. I used garam masala that I had made up for another recipe. It was delicious--I love the spicy, warm flavor of the garam masala! Thanks, Bal for a great recipe!
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I am a fiber and ceramic artist, but love to try new crafts and techniques (the same when cooking). When you are open to new experiences, the success in trying something new ceases to depend on perfection and becomes something meaningful. So my cake cracked down the middle and the top layer slid to the side--it tasted WONDERFUL and my guests and I had a good laugh! I stive to make great memories and good food--not perfection.
I love to cook Thai, Indian, and Italian. I have a large collection of well used and loved cookbooks ranging from The Frugal Gourmet to Rose Levy Berenbaum's The Cake Bible. I created a recipe using strawberries that gets inhaled every time I make it. I loved my Uncle Lou's restaurant The Terrace in Cortland, NY. No one makes clam bisque like Uncle Lou! Pita Gourmet is great (also in Cortland, NY), and Coleman's Bakery in Okmulgee, OK has terrific food and baked goods!!
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