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Joined Date: Aug 16, 2007
"So incredibly good, but then I just used it as a template and used mostly fuller-fat ingredients. Great, never-fail cheesecake recipe. I don't even usually do a bain-marie (placing the springform pan with the cheesecake batter into a larger/roasting pan and pouring water into the larger pan about halfway up the sides of the cheesecake pan), and it""
Reviewed Smoked Salmon and Egg Salad Tartines
"Really good egg salad recipe. Adjust for size of eggs; largest eggs need maybe 30 seconds to 1 minute more for hard cooked (all the way through). This works well with the most neutral smoked salmon you can find (use sliced lox, not the salmon that comes in large chunk pieces. I know one is cold-smoked, the other hot-smoked, but I can never remembe"
Reviewed Gorgonzola Sauce
"Very good. The parmesan is a must for tang; don't skimp on it. The cream will boil over given the chance, so watch it closely and keep the heat low. Let it sit for a minute (it probably will as people sit down at the table, maybe) and it will thicken up nicely, but be too thick after too long. Really must be served immediately once you like the consistency.
Reviewed French Dipped Sandwiches
"This was an excellent, excellent rub. Flavorful and complemented the top round roast well. The au jus was also delicious, rich and hearty. I was pleasantly surprised, as I came across this recipe searching for French Dip to little avail (there are very few on the site, none on epicurious), and was nervous when I saw such a strange name, but this was great. Whoever you are, Phillipe the Original, your rub is quite different, very original, and very, very good.