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I enjoy cooking for smaller groups who have an appreciation of good food. I HATE cooking for myself. (I am my worst critic and not very complimentary to myself, so it's a lost cause.) Since I quit catering a few years ago, I have been helping out at the HOA events with my "expertise" and desserts and whatever else might be needed. Besides the cooking and planning, I am also the HOA secretary and newsletter editor and chief (usually only) writer. It is so nice to be appreciated, even if the pay is non-existent.
I just started writing a weekly column for a local newspaper...like I need to spend more time at this computer!
Crab...no doubt about it.
I enjoy making simple, creamy but not fluffy, cheesecakes. I think they are better with one flavor or perhaps dollops of another flavor swirled through, but nothing nutty or crumbly...nothing should interfere with the delicate creaminess. Try one once without a crust, and you will see what I mean. Cook's Illstrated's "The Best Recipe Cookbook" has a rich and creamy recipe that I think is perfect. It uses a buttered pan with just a couple of tablespoons of graham cracker crust sprinkled around as a concession to those who like a hint of crust...really, it is just enough to give a hint of graham flavor. From there, you can change to whatever flavor and it's still beautiful.