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Rigatoni alla Speranza (a.k.a. Pasta with Vodka Sauce)--for lilmomma :)

Jun 18, 2010 by kattyeyes

1

Experimenting with besan (chickpea flour)

Oct 14, 2008 by greygarious

29

Boba Tea Using Fresh Taro - How?

Feb 10, 2009 by zhongliqiu

10

Does anyone make their own Salami!

Jun 17, 2010 by Chef_Instructor

2

Caesar salad recipe from the NY Times

Jun 17, 2010 by pasuga

0

How to cook a chicken breast

Mar 21, 2007 by sushieat

37

What to do with elderberries?

Jun 16, 2010 by thursday

11

How to make soft bread (moved from Ontario board)

Jun 17, 2010 by gaoya

0

July/(August) Cookbook of the Month Nominations

Jun 10, 2010 by Caitlin McGrath

51

Walnut sauce for pasta?

Feb 16, 2009 by efdee

32

Gelatin/ginger question

Jun 17, 2010 by greygarious

0

Using couverture chocolate when recipe simply says 'dark chocolate'

Jun 16, 2010 by sarah galvin

4

Parboiling chicken bones for soup stock?

Jun 15, 2010 by cynara

8

Can I substitute blood orange syrup for blood orange juice?

Jun 17, 2010 by Cheftiger

3

ISO roasted tomato soup recipe

Jun 17, 2010 by nemo

3

Cinnamon Chrysanthemums

Jun 16, 2010 by eaglelake

5

Different honey flavor profiles...how best to feature them?

Jun 13, 2010 by sommrluv

27

Do NOT read this list if you are craving Louisiana - Style Sandwiches and Breads....

Jun 17, 2010 by alkapal

9

Gritty cake frosting.....help please!

Jun 16, 2010 by addicted2cake

4

Decrative sauce help needed

Jun 16, 2010 by Tom3xreaper

3

Tembleque coconut pudding tips?

Jun 15, 2010 by Lady_Tenar

16

Best Peach Cobbler?

Jul 17, 2007 by Tom P

18

How to cut sweetness in Asian food

Jun 15, 2010 by kbm730

22

Have duck breasts... what to do?

Apr 21, 2004 by steakandeggs

13

Portuguese Sub Rolls

Jun 16, 2010 by Barbarainnc

1
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