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I'm a Virginian transplanted to North Carolina. Grew up in the Shenandoah Valley cooking with a grandma and mom from West Virginia, picked up more great cooking from my Mennonite friends & their moms, and now am acclimating to SOUTHERN y'all. I'm in a cooking club with 6 other ladies (Dinner Chix). We take turns hosting & selecting a theme or cuisine for each month's dinner. I love new recipes(especially if they're new & interesting). The secret to enjoying cooking is DON'T BE SKEERED!!
Dark chocolate, great beef, duck, pork, fish, breads of all kinds, potatoes, dark leafy salads, anything with a wonderful SAUCE on it. I try to cook as healthy as possible most of the time, but refuse to use chemical substitutes for real food: use butter not margarine, grains as whole as possible, raw sugar not chemical substitutes, cream not "fat free 1/2 & 1/2" (what IS it??). Since I cook this way, to keep from being 300 pounds, I just eat smaller portions! QUALITY not quantity.