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Tell us … who are you in the kitchen?

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Featured Cook

shelley

Cooking Level: Expert

Living In: Tacoma, New South Wales, Australia
About me:
 I am a structural landscaper by day but, when I come home after work I love to cook for my wonderful husband of 25 years. We have worked together for approx 28 years, and have run our own handyman/landscaping business for the past 10 years. When time allows on the job we love nothing better than to plan what we are going to have for dinner that night. I am happiest when I am in my kitchen.

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Jonathan

Cooking Level: Expert
Home Town: Laurens, New York, USA
About me: 23-year old grad student studying Intercultural Communications and International Relations in Sydney, Australia, coming off a Bachelor's in Cognitive Science from University of Ro…
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guyworldwide

Cooking Level: Expert
Living In: Osaka, Osaka, Japan
About me: 31 year old professional - Love cooking and passionate about food - Love cooking for people and entertaining - Cooking is the ultimate way to de-stress - My perfect day off from w…
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Lindy

Cooking Level: Professional
Living In: Deniliquin, New South Wales, Australia
About me: Caring person that loves her family LOVES food abit to much wanting to try new things beginner on the computor i stuff up all the time love to cook when i get the time i have a th…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 3.87 star rating.

Swiss Cheesy Cauliflower

Reviewed on Oct. 6, 2008 by PRINCESS ANTZ
This was good. I added some breadcumbs & additional cheese on top of the dish. It was slightly bland but it complimented the spicy lamb cutlets I made very well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.

Blueberry Coffee Cake II

Reviewed on Oct. 6, 2008 by Amystar79
I followed the reciexactly and it turned out very nice, but a little dry. I understand that this is a coffe cake and therefore should be eaten with said beverage. However, i still prefer it to be a little less dry. So next time i will decrease the flour to 1 1/2 cups and increase the vegetable oil to 1/3 cup. i will also double the steusel topping and try to melt the sugar a bit more before putting it on top of the cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.

French Apple Tart (Tarte de Pommes a la Normande)

Reviewed on Oct. 3, 2008 by PRINCESS ANTZ
Amazing! This was so easy to make, impressive looking and of course delicious. The pastry was light & crisp, the filling not too sweet & the apples not too tart. Yummo!!!
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