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Joined Date: Oct 31, 2007
Reviewed Sunday Rib Roast
"Sixth year in a row I've done this recipe; perfect every time."
"Horseradish & mustard make it!"
"Excellent recipe. So good, that I am using it in my restaurant. First batch had a consistency issue, that I corrected with some additional livers. I upped the livers from 1lb to a pound & a half, followed everything else to a tee and have had perfect consistency in all subsequent batches."
Reviewed Fresh Lemonade
"Great lemonade and very easy. Used thie recipe to teach my 5 1/2 year old daughter how to make lemonade."
Reviewed Brussels Sprouts Lardons
"Simple, but pure savoury.
I run a true gastro pub in Atlanta, ala The Breslin in NY or The Angel & Crown in London. I colaborate with my chef on the menu & create specials on Wednesday's (his day off).
Truffled Lobster Mac & Cheese, seared foie gras, sweetbreads and chicken liver pate, split pea & ham soup, ironically, are the ones I'm known for & my favorites to cook.
My favorite restaurant is The Spotted Pig in NYC or There in Atlanta, GA.