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- How to Make French Toast
- How to Roast Chicken Breasts
- Quick and Easy Tomato Sauce for Pasta
- How to Make the Perfect Stir-Fry
- How to Make Lasagna
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- How to Pan-fry Chicken Cutlets & Fish Fillets
- Pan-Roasting Boneless Chicken Breasts: A No-Fail Technique
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Tasty Reads
Cook’s Library: Top 10 Cooking Books- Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico1 by Rick Bayless
- How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food3 by Mark Bittman
- Blue Jelly: Love Lost and the Lessons of Canning4 by Debby Bull
- Fresh Every Day: More Great Recipes from Foster's Market5 by Sara Foster
- Essentials of Classic Italian Cooking6 by Marcella Hazan
- The Debt to Pleasure: A Novel7 by John Lanchester
- The Omnivore's Dilemma: A Natural History of Four Meals8 by Michael Pollan
- Eat Me: The Food and Philosophy of Kenny Shopsin9 by Kenny Shopsin
- The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution10 by Alice Waters
- Bistro Cooking11 by Patricia Wells
- Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
Monthly Archives: September 2009
What I Like to Eat vs. What I Like to Cook
I relish Asian food of all kinds: Japanese, Chinese, Thai, Vietnamese. I enjoy sampling the little bites and new flavors at all the varieties of restaurants. But I don’t enjoy cooking Asian-style dishes. For one thing, the recipes usually call … Continue reading
My Wish List: Cookbooks I Want for Christmas
First let me say that I am sorry I have kind of gone AWOL on this blog. First, I went on vacation, then I had to recover from my vacation, and I just haven’t cooked much that I felt was … Continue reading
Wow, a Quick and Easy Paella
I have never made paella before because I always assumed it was a difficult and time-consuming dish. The recipes I have seen for paella call for a lot of ingredients, usually cooked separately, including a large variety of seafood that … Continue reading
Posted in Master Recipes, Recipes
Tagged Entrees, Mark Bittman, Paella, Rice, Spanish
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How to Make an Omelet: Tips & Tricks
I decided not long ago that I was not a multitasker, and I wasn’t even going to try. This may not sound like such a momentous decision, but since it seemed like multitasking was in my job description, it felt … Continue reading
