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Sichuan peppercorns

Apr 05, 2010 by EricMM

7

Israeli couscous newbie: suggestions for lunches I can take to work

Apr 05, 2010 by preppie foodie

6

Leftover ham, spaghetti and... coconut milk (crazy?)

Apr 06, 2010 by shanagain

22

November/December 2009 COTM: All About Braising [Oct 06 revisited]

Sep 30, 2006 by redwood2bay

21

Help a Yankee with a Southern Easter Dinner

Mar 23, 2009 by jenhen2

48

Lots of Leftover Spiral-Sliced Ham

Apr 05, 2010 by Bada Bing

3

Butterflied chicken--undercooked dark meat

Apr 05, 2010 by Lisa Simpson

5

Abalone mushrooms?

Apr 29, 2007 by enbell

6

Italian lemon sponge cake with lemon filling..does this sound familiar to anyone?

Apr 05, 2010 by kermit

3

Help. In the middle of boiling sugar and water to make a caramel and its all gritty

Apr 05, 2010 by julesincoq

8

Cook's Illustrated Brownies

Apr 05, 2010 by Sunny Days

5

Stir Fry tips and tricks?

Sep 15, 2009 by OCElizabeth

10

*April 2010 COTM, Bittman: Meat

Apr 01, 2010 by Caitlin McGrath

2

Duck under pressure?

Apr 06, 2010 by mommasue

0

Using mandolin - watery salad.

Apr 05, 2010 by Aimee

7

Making Fresh Pasta with Jumbo Eggs

Apr 05, 2010 by nicky63220

3

Fish and chips

Mar 22, 2010 by Soop

22

Have to grill 60 strip steaks...HELP!!!

Apr 05, 2010 by OKH

6

What'll be on your table this Easter?

Mar 28, 2010 by collegekitchen

40

Fry me to the moon! Or at least into a deep-frying frenzy.

Mar 09, 2010 by linguafood

46

Steak marinade length

Apr 05, 2010 by noogitlvr

2

Pomegranite Chicken

Apr 05, 2010 by donali

11

Pork tongue: I bought some, what do I do??

Jan 26, 2007 by lyn

19

Crabmeat and prawns a la Monza/Tadich Grill [moved from San Francisco]

Apr 10, 2002 by Robert Dahl

3

Union Square Coffee Shop Yogurt Vinaigrette Recipe [moved from Manhattan board]

Apr 05, 2010 by ejlenard

0