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I like to eat, therefore I cook.. and bake. Frou-frou restaurants hopping on board the fad-ingredient-du-jour-wagon do not impress me, nor do most restaurant desserts today, either, so I've increasingly resorted to breaking out my cooking & baking utensils to produce (or reproduce) my fondest culinary desires and most cherished treat experiences. The kitchen repertoire remains in a constant state of flux and evolution as I try new recipes, and sample and fiddle with them along the way.
I owe a great debt of gratitude to many "Zaar" cooks and bakers whose recipes have assisted in my food & dessert quests in recent years, and hope you will all contribute whatever tweaks you may make to any recipes I may post, as well as any alternative recipes you have had more success with or had greatly preferred.
Oh, so many favorites, there are too many to even begin to list properly.
However, like certain other Yankees, I'm sure, I vastly prefer pies made with MacIntosh apples, plain or topped with cheddar or ice cream.
A well-rubbed steak sizzling on the grill, or some old-fashioned "firehouse fundraiser" or "church supper" grilled chicken is always a treat.
An Italian red sauce/gravy simmering all day with plenty of meaty pork ribs would be impossible to resist. (Although, Rachel Ray's speedy Vodka Cream Sauce is amazingly good, too!) Coq au Vin, brined pork chops with mushrooms, savory roasted turkeys, Alaskan King Crab legs, Lobster Newburg, Polska kielbasa dishes, mashed potatoes, wax beans with bacon, Iranian Ta- Chin, glazed corned beef & cabbage, Chinese or Korean BBQ'd ribs, mild Indian curry, falafel and gyros with creamy tzatziki sauce, tomatoes fresh from the garden with a sprinkling of salt.
Cookies straight from the oven, cakes & pies from scratch, cream puffs, danish pastries, delicious date breads, real shortcake & strawberries, sour cream coffee cakes, sweet Northern corn bread, creamy coconut or fresh peach ice cream, cider doughnuts with cinnamon sugar.