All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Apr 26, 2011
Birthday: Jul 18
"I was not impressed with this dish. The sauce was bland and too thin. I was not impressed and would not make this again, sorry Rachel."
Reviewed Egg Pasta with Leeks
"After reading other reviews I added toasted walnuts and some nutmeg and red pepper flakes..it was tastey but obviously not her original recipe."
I was born in Paris to American parents in the 50's. My Mother learned a lot about French cooking and entertaining as my Father's job demanded really they host parties. She taught me how to make sauces, I learned how to make a roux at age 8! So I learned at an early age a love for not just French cooking but cooking in general.
I work in a creative field and I definetely love to improvise with my dishes. I love cooking for my family and friends. Nothing makes me happier than to see a full table with people, food and the fellowship that food brings.
I have seveal favs; lamb, seafood, pasta . I don't think I'm necessarily famous for anything!! My most requested dish or combo is..Prime Rib of beef with Yorkshire Pudding at Christmas. If my Navy son is home on leave then, I have to make one pudding just for him!
My favorite restaurant is Cafe Imperial, on the rue de rivoli in Paris. Was there for my 50th birthday..ordered the lamb chops...oh my! I asked the waiter if he knew about the indredible sauce..oui. I know it now ;) I've been able to come pretty close to duplicating the whole meal. One of my sons was there too and if you ask him how I've done? He'd say pretty good. yay!