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Need Muffin Help

Mar 01, 2006 by N Tocus

5
Mar 03, 2006

Bored with my Breasts...Please Help

Feb 27, 2006 by Aaron

23
Mar 03, 2006

Scallops tonight

Mar 03, 2006 by Candy

4
Mar 03, 2006

Is anyone else planning an Oscar party?

Mar 02, 2006 by wyf4lyf

5
Mar 03, 2006

Bone-in to Boneless short ribs recipe conversion

Mar 03, 2006 by Miele Maiale

1
Mar 03, 2006

What is this wrapped eggplant dish?

May 14, 2005 by Noah

10
Mar 03, 2006

What to do with 3 pounds of beef fat?

Mar 03, 2006 by adamclyde

3
Mar 03, 2006

Buttermilk Fried Chicken

Jan 26, 2006 by CTChef

5
Mar 03, 2006

Sam D's General Tso's Chicken

Mar 02, 2006 by Neta

5
Mar 03, 2006

Black Pudding-best way to cook

Mar 03, 2006 by MV

1
Mar 03, 2006

Essential spices for Moroccan cooking?

Mar 01, 2006 by Maya

3
Mar 03, 2006

What makes a smooth, mellow balsamic?

Mar 02, 2006 by cls

6
Mar 03, 2006

Bakers muffin from The City Bakery

Mar 02, 2006 by fooOOood

0
Mar 02, 2006

Reconstituting Dried Fungus

Mar 02, 2006 by Ellen

7
Mar 02, 2006

Left over ham & stock made from ham bone & spices

Mar 02, 2006 by n

1
Mar 02, 2006

Does alcohol keep fried doughs from absorbing oil?

Feb 27, 2006 by rworange

6
Mar 02, 2006

Delicious Orzo recipes?

Mar 01, 2006 by s. bastiglia

9
Mar 02, 2006

Thanksgiving leftovers

Mar 01, 2006 by hungry

7
Mar 02, 2006

Chili

Mar 01, 2006 by ella

10
Mar 02, 2006

Separation Anxiety - Mint Ganache - What did I do wrong???

Mar 02, 2006 by Foodrat

2
Mar 02, 2006

What to do with Andouille?

Mar 01, 2006 by jess

12
Mar 02, 2006

My cherished balamic vinegar from Tuscany

Mar 02, 2006 by LindaBarbara

6
Mar 02, 2006

Good knives

Mar 01, 2006 by Paul Lukas

13
Mar 02, 2006

Roasting asparagus and cherry tomatoes

Mar 01, 2006 by DB

5
Mar 02, 2006

PERNIL. How do I cook this?

Feb 28, 2006 by Cheese Boy

2
Mar 02, 2006