Comments for Cooking Manager

Comment on On Margarine, Macrobiotics and More: Interview with Leora by Weekly Review with Butterfly « Ilana-Davita

Weekly Review with Butterfly « Ilana-Davita — Fri, 19 Mar 2010 05:15:23 +0000

[...] I strongly recommend: On Margarine, Macrobiotics and More: Interview with Leora [...]

Comment on Chard Sauteed with Olive Oil and Garlic by Hannah

Hannah — Thu, 18 Mar 2010 15:34:41 +0000

Thanks, Debbie, fixed it!

Comment on Chard Sauteed with Olive Oil and Garlic by Debbie

Debbie — Thu, 18 Mar 2010 14:26:25 +0000

This is great! I’ve never bought “mangold” as I have no idea what to do with it. I think I’ll try this with pasta.

I signed in to the website because I couldn’t see the photos in my email (I get your post updates), and I noticed that the “read more” link is gone. I clicked on the comments to see the rest of the article.

Comment on Twenty Tips to Avoid Soup Powder or Canned Broth by Hannah

Hannah — Thu, 18 Mar 2010 10:15:19 +0000

I see I missed some comments. Liz, I also like the rich flavor of porcini and shitake.
Linda, thank you for that idea. I don’t buy parmesan so I didn’t know the tip.

Comment on Interview with Viviana: Cooking with My Grandmother by Viviana

Viviana — Thu, 18 Mar 2010 04:38:38 +0000

Hi Judy! Thank you for the memories! We miss you at our table.

Comment on Passover Recipes and Cooking Techniques by Pesach Recipes and Musings » Here in HP, Highland Park, New Jersey blog

Pesach Recipes and Musings » Here in HP, Highland Park, New Jersey blog — Wed, 17 Mar 2010 12:24:48 +0000

[...] Cooking Manager: Passover Recipes and Cooking Techniques [...]

Comment on Passover Recipes and Cooking Techniques by Hannah

Hannah — Tue, 16 Mar 2010 07:25:04 +0000

Not off-topic at all. I use that technique pretty much year-round!

Comment on Passover Recipes and Cooking Techniques by Kate

Kate — Tue, 16 Mar 2010 07:09:04 +0000

Slightly off topic:

One of the most useful things I did last year, the very first time I made seder and was at home from beginning to end, was sit down and make a list of all the recipes I frequently used that I could make with absolutely no modifications. I wound up with several soups, a few vegetable sides, a couple of chicken and a couple of fish recipes. Plenty for eight days. Took off some of the stress because I knew these were tried and true.

Comment on Interview with Viviana: Cooking with My Grandmother by Hannah

Hannah — Tue, 16 Mar 2010 04:55:09 +0000

Thanks, Judy, for sharing that “slice of life.”

Comment on Interview with Viviana: Cooking with My Grandmother by Judith

Judith — Tue, 16 Mar 2010 00:49:07 +0000

I’ve eaten Vivi’s dinners since she was a young bride and mother. She is one of the most ambitious cooks I’ve ever known and one of the best. As to organization, she has to be for the number of dishes she puts on the table, the variety and the goodness. She’d check out cookbooks from the library and cook from them before deciding to buy her own or not. Her older daughter and I sat together when she was 4 and she read recipes to me, guessing accurately that the s in sugar was pronounced sh. What a great way to start reading!!