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I have been cooking since I was a little boy, watching my father in admiration (who used to be a chef in the Pentagon and an officer's cook in the Navy) as he used his magic to concoct heavenly delights in the kitchen. One of my favorite memories was hearing, while half asleep, loud pounding of dough kneading in the wii hours of morning and then a couple hours later smell fresh baked cinnamon rolls and sweet rolls waft from downstairs as the sunrise streaked its first rays into my window.
Unfortunately the rich fattening dishes I cooked started to introduce various health issues as well as the challenge of wardrobe replacement. I joined Weight Watchers, started working out and exercising regularly. I reached goal weight and acquired a body that I thought I could only dream of having. I switched to cooking light. It has been a fun challenge converting dishes that are traditionally high in fat to low fat, and still make them taste great.
As an avid backpacker, I have also had the fun challenge of creating gourmet dishes where cooking cannot use refrigeration, can only use boiled water, must be light in weight, must be quick, clean-up must be minimal, and have the dish still taste like it came out of a 5 star restaurant. A tall order, right? I'm hoping to someday write a cookbook with the backpacking gourmet recipes I put together.
As far as my screen name and profile pic, I'm a barefoot runner and ran as the Barefoot Caveman in the Boston Marathon, Las Vegas half marathon, and various other races. To learn more about my Barefoot Caveman adventures, google Barefoot Caveman.