Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.
It's free and easy.
I'm obsessed with food and tinkering with food. Sometimes the results are great and sometimes they make me cringe. My wife is a good sport about trying nearly everything I put in front of her. I make cheese, vinegar, pickles, hard cider, beer, and nearly anything else I can pull off in a tiny apartment kitchen.
Keeping a strict kosher diet has led to constant experiments to come up with recipes for foods that we otherwise couldn't eat. I'm a huge fan of Thai food and Indian food and neither country exports much in the way of kosher certified ingredients. As a result, nearly everything gets made from scratch based on recipes I cull from around the internet and from international kosher cookbooks.
I often start with traditional recipes that my parents made and then go to town on messing with them. Some recipes have proven to be essentially un-improvable (matzo kniedlach chicken soup, for one). Others wind up so different they bear little or no resemblence to what I started with. (pate of chicken liver, heart, and fish-free fish sauce with vegan sour cream on blinis in lieu of chopped liver. It sounds horrifying, it tastes amazing).
My religous obligations can make it difficult for me to do all the cooking I'd like to. My amazing wife has been turning into my amazing sou chef and I thank her deeply for it.
I developed a masala fried banana with coconut sweet rice dish years ago after seeing a recipe for rum fried bananas at work (it was actually in a small banana shaped cookbook, I kid you not). It's become my favourite dessert to make for special occasions.Only home made masala will do the trick. This dish was the also the cause of my worst public kitchen blunder. I was making it at a dinner party and poured rum into a very hot cast iron pan that had many intense spices in it already. The smoke burned so badly, we had to clear out for maybe 30 minutes while it dissapated. I tried to finish the dish anyhow and it tasted awful.
I don't eat out much, kosher restaurants don't exsist in my neck of the woods. We hit the bars at times though. On a hopeful whim I tried something called an Earl Grey Martini. It's amazing. Turned out not to be kosher as served at that bar so I'm now on a quest to come up with my own.