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    Dulcet Kitchen

    Durham, NC

    Chef #1186940

    Durham, NC

    Joined: Feb 28, 2009

    My Journal

    Reviewed Sweet Potato Curry With Spinach and Chickpeas

    "A good start to a great curry! I followed the directions with a few additions:

    1) Prior to sauteing t..."

    Dec 17, 2010 on Food.com

    Reviewed Easy and Delicious Meringue Cookies

    "Perfect meringue cookies! Used almond extracted--tasted great, and wonderful texture."

    Nov 19, 2010 on Food.com

    Reviewed Moroccan Beet Salad

    "Wonderful! My first time preparing fresh beets--and man, what a hit! I could just munch on these babies all da..."

    Sep 7, 2010 on Food.com

    Reviewed Cajun Dirty Rice Dressing

    "Clear and simple--this is ***THE*** dirty rice recipe. Reduced it by a 1/4th--and was pretty much winging it ..."

    Aug 10, 2010 on Food.com

    Reviewed Okra and Tomatoes (A.k.a. Okra Gumbo)

    "Fantastic! I was impatient and only waited 30min for everything to simmer together. Also, I didn't have bacon..."

    Aug 10, 2010 on Food.com

    Reviewed Peanut Butter Chocolate Chunk Cookies

    "This is a pretty darn good cookie. Made as directed except I added toffee bits and I baked for about 13 minut..."

    Aug 9, 2010 on Food.com

    Reviewed Lady Peas with Salt Pork and Rice

    "Lady Peas are so delicious and this recipe sure does them justice! Absolutely the finest way to serve them. I ..."

    Jul 23, 2010 on Food.com

    Reviewed Thai Chicken Fried Rice with Basil - Kao Pad Krapao

    "Very tasty recipe that is so adaptable! Used jasmine rice, oyster sauce instead of fish sauce, and crushed red..."

    Jun 12, 2010 on Recipezaar

    « Previous 1 2 3 Next »

    About Me

    I'm a recent college graduate and have finally moved away from the ordering out and easy pasta dishes. I'm on Recipe Zaar trying to build up my cooking repertoire and share my favorites with my family--each member having their own quirky cooking ways.

    Favorite Foods

    I'm a fan of many foods--but I've found that what really pushes a good food to great food in my mind is texture. I like to mix different textures today--it's all a part of the sensory experience.

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