Recipe Resources

I’d say a vast majority of the recipes I use come from online-either from blogs, food network, or sites like all recipes.   I especially like sites with reviews of recipes so I can see what tweeks other people have made.  I love watching shows on Food Network for the extra info you get on why the chef/cook decided to use that ingredient or what you could substitute if something isn’t available to you.  That’s something that I find is missing in cookbooks.  Some give you a back story to the recipe, but rarely do you get that much info.  

Except for Cook’s Illustrated.  If you are the type that likes to know the theories behind the recipe, the best brand of noodles to use, illustrations for techniques and such, then this magazine is for you.  I suppose I should say they did not pay me or give me anything for my endorsement (HA!) though I certainly wouldn’t turn it down!  The website is tremendous as well, but you have to buy a subscription to view all the details within it.  You can get a short-term free trial, but you have to cancel it or they’ll charge you.  Ask me how I know about this…In his defense, he was out of town with minimal internet service when time was up.

Anyhow, we made the beef tacos tonight from the Fall Entertaining Issue.  They were fabulous!  The only change I made was using 2 teaspoons of Chipotle Chili Powder instead of 2 Tablespoons (yikes!).  J fried up the tortillas, as suggested, for the taco shells.  They were indeed far better than any we’ve bought off the shelf.  I love little more than having J in the kitchen with me cooking.  We make a pretty good pair, I say!  I’ve been spoiled this week with him home, but it’s back to reality tomorrow.  I have big meal plans for this week-chili, a revised coq au vin, waffles, and a simple pasta with brie and spinach-so I’ll try to get back here with some details.