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Happily married cooking-dabbler couple who both love learning about Mediterranean/Asian foods.
He is an engineer, enjoys figuring out the science behind the food, but also is a whiz at improvising and "cooking by intuition."
She is a web project manager, loves fresh salads and raw veggies, has an incurable sweet tooth, and is currently recovering from Atkins-fever.
Mediterranean & Asian foods.
Roasted garlic on a really good crusty Italian bread (ciabatta etc).
Sushi - rolls (California, Philly, Alaskan, Dragon, etc) and sashimi (yellowtail, tuna, swordfish, eel, salmon).
Good cheeses -- feta, Manchego, Swiss, goat cheese with herbs.
Fondue (particularly Emmenthaler & Gruyere with carmelized shallots).
Good vinegars (especially balsamic, red wine, and raspberry).
Imported wines & beers (especially Australian cabernets, California reds, lagers, high-gravity specialty beers, & stouts).
Specific favorite brands: Robert Mondavi Private Selection Cabernet Sauvignon; Sterling Vineyards Vintners Collection Cabernet Sauvignon, Labatt's Blue (beer), Harp (beer), Woodchuck Granny Smith (cider), any Johannesburg Riesling.
DARK chocolate (60%+ cocoa).