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Below are the 6 most recent journal entries recorded in Foodistas' LiveJournal:

Wednesday, January 18th, 2006
9:46 pm
I was at a discount store today, and they had little packets of saffron for $2, so I bought one. My question is, what do I do with it now?
Sunday, August 28th, 2005
3:01 pm
Peanut butter/chocolate
Does anyone have a recipe for an easy peanut butter chocolate dessert?
Thursday, July 7th, 2005
4:45 pm
OK, if anyone's around, a foodistas question:
I'm faced with a half a (small) head of cabbage, 1 C. of cooked rice, and three turkey sausages. I believe that these three things should combine well, yeah? So, break up the sausage, cook it to almost done, then throw in the cabbage and rice until the cabbage is tender, is what I'm thinking. Salt and pepper. Basic, but probably tasty.

My question is - do I need to add liquid to that before I throw in the cabbage and rice? And if so, just water will do, yes? I don't cook cabbage much.
Sunday, January 30th, 2005
11:02 am
I've been bitten by the cooking bug recently, and I'm having lots of fun with it. I used to cook all the time but in the past few years I've gotten totally out of the habit.

Most of what I cook - probably 90 percent - comes out of Eating Well magazine. I have probably 25 issues, and I almost never reach for my cookbooks anymore. The magazine was published from about the late 80s to the late 90s, then shut down in part because of editorial concerns about pressure from advertisers, oddly similar to what Ms. went through. Like Ms., there was such love for the magazine among both readers and staff that it came back a few years later in a new, mostly ad free format.

Unlike Ms., I'm not a fan of the new format. It's glossier and fancier, has far fewer recipes, and is just in general less interesting to me.

The recipes still rock, though.

I've never had a recipe from this magazine come out badly. Their recipes are healthy, but not in a too rigorous fashion - there's meat as well as vegetarian recipes, luscious desserts, and they commonly do things like suggest wines and beers to go with a particular dish. There's a recurring feature where they take classic recipes and play with them until they get something as good but much better for you. So none of it comes out tasting like "health food."

And, perhaps the best part, they have an online index of all their recipes, so you can locate a particular recipe or poke around for a new one without having to dig through a big stack of magazines.

Anyway, that's my ode to Eating Well.

What are your best sources for recipes old and new?

Current Mood: curious
Saturday, January 8th, 2005
12:03 am
best chocolate?
For my money, the best chocolate store I have found in the US is  Burdick's chocolates. What are other people's favorites?
Wednesday, January 5th, 2005
7:35 pm
Open for Business
I don't really have much of an agenda for this community, other than being a place where people can go to ask food questions, like does anyone have a good recipe for low fat muffins.

Actually, does anyone have a good recipe for low fat muffins?
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