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Knife skills text

Feb 17, 2005 by emily

3
Feb 18, 2005

Have an arctic char fillet I must use tonight! Suggestions?

Feb 17, 2005 by Christina D

7
Feb 18, 2005

Miele vs. Wolf Double Wall Ovens

Feb 18, 2005 by Vera Finkelstein

1
Feb 18, 2005

Substitute for yogurt and cream

Feb 17, 2005 by Hungryinla

2
Feb 18, 2005

Urgent: Can I Freeze Cassoulet?

Feb 17, 2005 by Pia

6
Feb 18, 2005

How to use gelatin to stablize whipped cream for frosting

Feb 16, 2005 by Wendy Lai

9
Feb 18, 2005

How to cook with Mexican Ibarra chocolate?

Feb 14, 2005 by vicki_vale

7
Feb 17, 2005

Freezing pancake batter?

Feb 17, 2005 by Dipsy

2
Feb 17, 2005

Korean Tofu (Soondubu) stone pots --- do they put them in the oven?

Feb 17, 2005 by steph p

3
Feb 17, 2005

Fun with Pate!

Feb 17, 2005 by Dommy!

3
Feb 17, 2005

Immersion blender

Feb 16, 2005 by chardgirl

4
Feb 17, 2005

Baby food/immersion blenders

Feb 11, 2005 by Mandy

6
Feb 17, 2005

Replace chicken with chickpeas in chicken tagine

Feb 17, 2005 by vozick

1
Feb 17, 2005

Can cake batter be frozen?

Feb 17, 2005 by txaggie

4
Feb 17, 2005

What's the difference between sauce pan and casserole?

Feb 16, 2005 by LB

3
Feb 17, 2005

Substituting curry paste for chili paste

Feb 17, 2005 by Clarissa

2
Feb 17, 2005

Japanese waterstones in Los Angeles?

Feb 17, 2005 by Hone Me

3
Feb 17, 2005

My Sous Vide Chicken Experiment

Feb 17, 2005 by nikki

0
Feb 17, 2005

Oh Canada!

Feb 12, 2005 by Sweeties

26
Feb 17, 2005

Freezing Cranberries

Feb 15, 2005 by ericf

5
Feb 17, 2005

Sourdough starter

Feb 15, 2005 by claire

8
Feb 17, 2005

Drunken noodle recipe

Feb 16, 2005 by Joette James

1
Feb 17, 2005

Dessert recommendations?

Feb 16, 2005 by SLOLindsay

5
Feb 16, 2005

Crock Pot - can you recommend one?

Feb 15, 2005 by islandgirl

5
Feb 16, 2005

Scallops Provencal

Feb 16, 2005 by fitzhammer

1
Feb 16, 2005