thecuriousone

Making a great vinaigrette 1 2 3

By thecuriousone, May 16, 2005 in Cooking

Do I Need a Salamander in My Kitchen? 1 2

By thecuriousone, November 23, 2004 in Kitchen Consumer

Chickpea Batter: how to use it, how to handle it?

By thecuriousone, December 31, 2014 in Cooking

Recipe for mit schlag?

By thecuriousone, December 20, 2008 in Coffee & Tea

• Coffee

ISO Cookbooks/Cooking Magazines that Highlight Cucina Povera/Cuisine Misere

By thecuriousone, September 16, 2012 in Cookbooks & References

Buying dead ripe fruit

By thecuriousone, September 13, 2006 in Cooking

Traveling... what condiments should I bring back?

By thecuriousone, December 20, 2012 in Food Traditions & Culture

What to do with A glut of Basil?

By thecuriousone, November 3, 2006 in Cooking

What to bring back from Normandy?

By thecuriousone, March 30, 2006 in Kitchen Consumer

Duplicating the taste of "fowl"

By thecuriousone, December 20, 2008 in Cooking

Help with Substitutions

By thecuriousone, August 20, 2009 in Cooking

Help with saffron pasta plan B

By thecuriousone, June 21, 2014 in Cooking

what do you make with prickly pears?

By thecuriousone, August 19, 2006 in Cooking

24 bunches of green onions with no tops..

By thecuriousone, October 17, 2006 in Cooking

Soft wheat flour

By thecuriousone, July 14, 2007 in Pastry & Baking

How much Sangria for 20 people?

By thecuriousone, August 5, 2009 in Spirits & Cocktails

The most exquisite paper napkin in the world

By thecuriousone, June 2, 2007 in Kitchen Consumer

Classic Pot au Feu, what cut to purchase?

By thecuriousone, September 14, 2006 in France: Cooking & Baking

beef neck bones and stock

By thecuriousone, June 25, 2006 in Cooking

Wine in a vinagrette?

By thecuriousone, April 12, 2007 in Cooking

multiplying and dividing recipes

By thecuriousone, June 14, 2007 in Cooking

Calling the culinary historians! Pickles

By thecuriousone, October 28, 2006 in Food Traditions & Culture

Recipe for Italian rice stuffed tomatoes

By thecuriousone, August 22, 2006 in Italy: Cooking & Baking

Spanish jam recipe didn't gel. Suggestions?

By thecuriousone, September 15, 2004 in Cooking

Food Styling for the home chef

By thecuriousone, October 29, 2006 in Cooking