"First of all, the 20 minutes of prep time is realistic only if you have a crew to pre-measure and prep all the ingredients for you - this took close to 45 minutes, and I am an experienced cook.

I cored, rinsed, and put my head of Napa cabbage in the microwave for 5 minutes, wrapped in a few paper towels, rather than boil water and dirty a pan - t""

"First of all, the 20 minutes of prep time is realistic only if you have a crew to pre-measure and prep all the ingredients for you - this took close to 45 minutes (and I am an experienced cook.

I cored, rinsed, and put my head of Napa cabbage in the microwave for 5 minutes (wrapped in a few paper towels rather than boil water and dirty a pan - th""

"This is a quick, easy, and delicious recipe for a weeknight meal. Just make sure that your kitchen is well ventilated - the pepper can get smoky.""

"Without Good Eats, I would never have known that I could make my own jerky! I buy flank/skirt steak on sale through the year and throw it in the freezer - in the spring when I have a good stock, I pull it out and make jerky. My husband ends up with enough to get him through fishing season. I use a regular dehydrator and it works fine - I rotate""

"A tasty meatloaf. I don't follow this same recipe every time I make a meatloaf, but the technique has changed the way I bake meatloaf.""

"An excellent chicken dish, so worth spending the time.""

"This is the best corned beef recipe! I can never find juniper berries, so I just throw in a shot of gin. I also omit the saltpeter - we don't need our corned beef to be bright red. I make a loaf of homemade rye bread to go with this for the best sandwiches, and use the leftovers to make red flannel hash. My husband has been asking me to make t""