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I learned to boil water at 30. I was the one who brought chips and pop to family dinners. Until two years ago, that is, when I finally figured out what the kitchen is for. Since then a whole new world has opened for me. I've collected recipes and cookbooks, learned techniques, studied history of herbs, contemplated the unique zen involved in food preparation.
I'm a self-employed writer/editor. Interests include literature, books, reading, mythology. I run a literary-oriented website called BookSlave. Also like political and cultural debate, antiques collecting, travelling.
The nice thing about not learning to cook until your mid-30's is that it hasn't had time to become just a boring chore. It's still very exciting to try out a new recipe, or experiment with ingredients.
My recipes are most likely to be vegetarian or nearly so, but not vegan. My emphasis is on herbs, spices, marinades, sauces. I tend to favor one-dish recipes, casseroles, soups & stews, dressed-up vegetables.
My favorite foods ethnically-speaking include Chinese, Thai, Italian, Mexican. When I do deliberately cook meat, it will be chicken/turkey or fish/shellfish.