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Joined Date: Sep 12, 2008
Reviewed Porcini and Chanterelle Risotto
"A recipe that takes time, but is definitely worth the work and the wait! Not hard, jut time consuming to stir the stock into the rice. Just moved to Oregon where mushrooms are available at the local farmer's market.I only used Chanterelles and cut the recipe by 1/4. It had a lovely, almost nutty taste and I will be making this one again!""
"I work in a medical office and when I told my co-workers I was planning to make this turkey recipe for thanksgiving, 3 others wanted the recipe, including a physician assistant with a history of Thanksgiving turkey disasters....
ALL of our turkeys turned out great, even the PA's....his brother didn't believe he had made it himself!
This is a "keeper" recipe for sure!
Made this again for Christmas 2010...FABULOUS
Reviewed Mustard Crusted Rack of Lamb
"Amazing, the timing was perfect for medium rare and the taste was sensational. No problem with the crumb topping following the directions. Used a store bought fig paste in lieu of making chutney....fresh figs are not readily available in western Colorado..I am sure the real chutney would have been much better, but still a delicious dish!
I love to cook and especially to grill. Not much on baking (too many calories). I like to support sustainable agriculture and my local CSA. Prefer hormone, antibiotic free meats and free range, grass fed where possible.