Sentences with phrase «using epicurious»

Although I've been using Epicurious as a recipe source for years, I finally created an account today so that I could start a recipe collection, including this recipe and to write my first review on this yummy recipe.

This is the first review I've ever written after years of using Epicurious but I felt compelled to warn people away from this recipe.

Ive been using Epicurious for many years and this is the first crashing disappointment.

Oddly, and perhaps complimentary, enough, I found myself using Simply Recipes for this bread the way I use Epicurious: rummaging through each and every comment until I'm certain the adjustments I'm itching to make will work.

yasky6 from Vancouver - you just had to use the Epicurious search engine to find the recipe for the Salted Maple - Caramel Sauce.

To get the full scoop, we liked this handy seasonality chart from CUESA, since we're in Northern California, but if you're not a neighbor of ours, you can use Epicurious» Peak Season Map (which is really cool)-- it lets you pick where you are the the month you're in, since every region differs.

Not exact matches

I got this recipe from use real butter, who apparently got it from epicurious.

I didn't have buttermilk on hand so I used an «epicurious» suggestion of substituting equal parts sour cream and water.

I've cooked several recipes from Mark Bittman and Epicurious using this product and each was flavorful with good texture.

I recently made a Swiss Chard gratin from Epicurious, and it was surprisingly light even though I remember using butter, cream and cheese.

She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

Used this crust or the one with pecans, epicurious «Pumpkin Chiffon Pie with GIngersnap pecan crust».

Creating flavorful dressings for a wide array of salads is the most popular way to use vinegar in the Epicurious Test Kitchen.

In response to «A cook from SD», epicurious is not the website to use if you are searching for «60 second meals».

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

Have used other recipe in Epicurious from April 2013 which is so much better.

It's just a different kind of experience than you might be used to with other kinds of cooking media (epicurious, etc.), but I think it's pretty normal for blogs.

It's also very similar to the following recipes: King Arthur, Genius Kitchen (uses brown sugar), My Baking Addiction (slightly less sugar), Taste of Home, Tasty Kitchen, Libby's Pumpkin Bread via Epicurious (1/2 sugar, 1/2 brown sugar — side note, not sure why this recipe was different from the Libby's recipe on the Nestle site), Sweet Tea & Thyme (1/3 sugar, 2/3 dark brown sugar).

Used a crust recipe from Epicurious (Best - Ever Pie Crust) and assembled the pie a day later.

Luckily, you can use apps like MyFitnessPal and Epicurious, which help you learn about fitness and choose healthier meals and snacks for your family.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.