Sentences with phrase «like most cooking»

It's like most cooking in that the perfect balance is what you are looking for.

Corn bread is a favorite in my family and like most cooks I have my special version that everyone likes.

Not exact matches

Tim Cook, who as CEO of Apple is the most prominent openly gay corporate official in America, published an Op - Ed in The Washington Post describing laws like Indiana's as «very dangerous.»

Gordon Ramsay, 51, continued to host successful franchises like «MasterChef» and «Hell's Kitchen,» but he made the most waves when he cracked the internet up by roasting peoples» home cooking on Twitter.

But instead of bringing expansive, overwhelming menus to people in smaller cities, Good Uncle wants to cook and sell just a few items from the world's most iconic restaurants — the two most popular salads from a place like Sweetgreen, for example, or the most popular pizza from Roberta's in Brooklyn — in smaller, non-NFL cities, like New Haven or Syracuse, places that have dense populations but lack easy access to great food.

Sharing the recipes too but also making something like this into a business, not for personal gain necessarily, but because I think most people eat less healthily because they don't have enough time to cook.

By now I am almost fully pledged vegetarian (I still eat fish sometimes though, but that need decreases) As a former meat eater I enjoyed Golabki, Flaki and Pierogies, both are polish cuisines because even though I was born in Germany, half my heritage (specific: my mother) comes from Poland and I grew up with traditional polish cuisine, which still counts as comfort food to me (Omg I need to mention I tried so often to make Bigos Vegetarian without sacraficing the taste, but it's still a challange) Bu talso my other half of heritage come from Hungary, I also enjoy traditional Hungarian food like Langos and Palacsinta (so good) Basically I've been brought up with no fear from anything new, I have no prejudices, try everything I can and enjoy home cooked meals made with local basic ingridients the most!

I often guestimate with most my cooking and don't measure a lot but for something new like this I get a bit nervous that my guestimating will be off and I'll ruin it!

Personally I find it has a VERY strong flavour and I can understand what some people mean when they say it tastes like «dirt», although I do actually like the taste in most things (although the other day I used some of the water from cooking soba noodles in another recipe and it was gross!).

As a favor (and probably a good idea too for most people who visit your blog and willing to embark on the health cooking) i'd like to ask you if you possess / own all the blenders you sell on your website and if so... it would be very nice & useful for you to perhaps make a kind of review and give an honest advice on what they can and can not do and the kind of performance to expect... Not everyone can afford every piece of the ideal raw foodist equipment like the Magimix food processor and a Vitamix or Sage blender.

A standard item of diet in the Texas cornucopia of succulent comestibles... the most glorious concoction that ever soothed the inward man, put the glow of health in his cheeks, and calmed his baser instincts, like throwing a meat cleaver at the cook for burning the toast, or shooting the hostess for putting sugar in the cornbread.»

I think one of the things I love the most with your recipes is that I never feel like I need to go and make a food shop before I start cooking.

Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive oil and could go on.

Cooking Tri-tip — a triangular chunk of bottom sirloin that most of the country ignores — they use a simple marinade, mop and sauce comprised of virgin olive oil, balsamic or cider vinegar, and finely chopped fresh garlic, which is brushed onto the meat while on the grill, using long rosemary branches tied together like a short broom.

I'd like to use my freezer more often for left overs as I think that will be a great time saver for me (I'm not always the most motivated person when it comes to cooking) but wondered what rules you follow when freezing food.

It's not the most flavorful soup as it is since it's so basic, but if you prefer the taste of light cooking and whole foods, you should like this.

Jerk Chicken is everywhere and whenever I am envisioning a recipe to cook let alone blog about on Kitchen Belleicious I like to keep it new and fresh and do something that most people wouldn't think about.

Much like Thanksgiving, I haven't been doing most of the holiday cooking.

This quiche - like casserole made up of layers of green chiles and cheese is a meal even the most novice cook can put together.

i really like the way in which this recipe looks i eaten it before with my loved ones most of us enjoyed this we can have a household gathering again and cook this recipe again soon this really is one tasty recipe you need to check it out i guarantee you whatever you should this its very tasty

I'm okay with cutting some corners occasionally, but most of the time I like a clean and healthy meal for dinner if I'm cooking at home.

This compote isn't cooked like most warmed compotes are; instead, it comes together by letting frozen berries sit overnight in the fridge.

I feel like most of use know how to cook a piece of meat or fish and we know how to throw a pasta dish together, but when it comes to sides dishes, we lack inspiration.

What most I like about this pot is its cooking speed.

Like most people who cook on a daily, or near daily, basis, I love the «one pot meal.»

Actually, most cooks don't like cups and spoons.

Although I do most of my recipe research on the web - there's nothing like a classic cook book!

Most cooks consider paprika when preparing dishes like deviled eggs or potato salad, using it more for color than flavor.

They're so easy you'll feel like you did something wrong, that is until you cook them up and get the most delicious, fluffy, dense cakes you've ever had without any of the horrible for you ingredients typical in a lot of pancake recipes.

In fact, I always argued that most of the things people thought they liked about meat they actually liked about the sauces and braises and spices they were cooked in, which is why I have been dreaming up a vegetable based bourguignon for ages.

Like many people, I learned most of my early cooking skills and menus from my mom.

Like cooking with a good friend and a glass of wine, The Happy Cook is filled with friendly advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes, all using just a handful of ingredients, that will transform the most nervous or reluctant novice into a happy, confident home cCook is filled with friendly advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes, all using just a handful of ingredients, that will transform the most nervous or reluctant novice into a happy, confident home cookcook.

For the most part I love eating casseroles (more on that later), but I just feel like a sham when I'm cooking one.

My grandmother most definitely made her pudding from a box (and I couldn't possibly have cared less — much less even knew back then that you could make it without the box, but for sure it was the cooked stuff, not instant pudding which doesn't even taste like pudding to me), and it was plenty good enough for us.

:) and if u do want a myriad other ways to cook greens which take less than 40 minutes, keep well and yet taste like you have spent half the day in the kitchen (i do nt know about kale, but spinach and chard definitely, we can write to each other 1:1) as a bonus, most of the recipes are vegan too!

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeCooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Becooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Test it out Tuesday — I almost feel like I should apologise for sharing yet another of The Pioneer Woman's most recent cook book — The Pioneer Woman Cooks — Food from my Frontier.

The soup looks exactly like what I want to make but I had a question, after I read the recipe in this post I opened Vegetarian Cooking for Everyone (my most used cookbook) and I saw that she recommends to make the soup pretty thin, I prefer soups thick and I think the soup pictured in this post also looks on the thick side.

Yield: Makes 12 balls Ingredients: Strawberry Champagne Ruffle Cake for a Virtual Baby Shower — Cook Like a Champion Without a doubt, one of the most rewarding things about food blogging is all the amazing friends I've made along the way.

It seems more and more challenging to find ways to slow down and be present in the many things, like cooking, that most of us do often.

«We would like to not only sell you the fish, but I want to show you how to cook it in the healthiest and most delicious way at home,» Nikitenko adds.

For example, bacon is loved by most people, but some people don't like that it can be greasy, splatters when you cook it on the stove and takes quite a long time to cook.

Like most barbecue recipes it is difficult to predict how long a brisket needs to cook.

Like most stews, this one takes a while to cook, about 4 hours.

I suppose most people who cook have a particular ingredient that they like to use with ease and familiarity — like the signature loop when you write the letter «g», or the distinct slant in your handwriting, or the way a photographer uses natural light to create beautiful pictures.

Most roasting recipes call for cooking brussels sprouts for 40 minutes or longer at high heat, but then they just taste like burned mush to me.

Unfortunately my husband has too cook most of the time because he gets in from work first — meaning that when I cook at weekends then I make the exciting things (or just longer like making my own wraps for fajitas / enchiladas / chilli).

Most of the time, I like to cook up my own chicken, but when you find something this easy and delicious, I'm all for it.

Like most Italian nonnas, Zia Michelina was a fantastic cook and baker.

He likes to eat most (if not all) the stuff I make, showers me with compliments for my cooking skills and helps rearrange the drawer that holds all the ladles and spoons to a fine mess