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I am a science teacher in Phoenix, AZ. My wife and I started cooking about a year into our marriage when she decided that macaroni and cheese, hot dogs, and canned chili wasn't cutting it anymore. I now find cooking relaxing, and I love having friends over and cooking for them.
I try to make adventurous foods as well as food that stretches my skills. My cookbook collection, which rivals the size of my college textbook collection, includes recipes from unusual culinary locations such as central Africa, the Balkans, Pakistan, and the Phillipines, in addition to the more traditional French, Italian, and Mexican cookbooks.
Two of my favorite cookbooks are 1001 Great Indian Recipes and a recent addition, The Escoffier Cookbook (the American version, which is abridged but still quite thick). I'm slowly working my way through these.
I love rice, and I'm kind-of a rice snob. I won't buy generic "rice." Basmati is my favorite all-purpose rice, but I also use Jasmine, Thai Sticky (for desserts/puddings), and Arborio (for risotto and paella). I find that generic rice tastes a bit like soap...
My favorite foods are Indian, northern African, Spanish, Chinese, northern Italian, and French. I don't have a specific signature dish, but I make curries quite regularly.