Comments for Where I'm Cooking From

Comment on Save our Snack! by Jessica

Jessica — Wed, 27 Feb 2013 01:29:04 +0000

I found fresh organic kaffir lime leaves on my grocery store shelf today. Now I am looking everywhere for a recipe for the TJ’s Thai peanuts. Any ideas?

Comment on Sesame Rice Balls by Qwik Dish: what I’m eating right now » The Lunch Belle

Qwik Dish: what I’m eating right now » The Lunch Belle — Fri, 28 Oct 2011 15:24:20 +0000

[...] love affair with all-things-glutinous-rice. In fact, for dinner last night, I filled up on sesame rice balls from Evergreen Shanghai Cafe. I. Cannot. Get. [...]

Comment on Carrot Ginger Salad (Dressing) by Lanette

Lanette — Fri, 06 May 2011 17:56:02 +0000

moriah, thank YOU for an awesome recipe. like you, i too, cannot get enough of this stuff & i’m about to make this recipe for the 2nd time. i break it into quarters, as you mention, fresher is better. i’ve mixed in persion cukes, celery, radish & lettuce. what a great combo starter for other raw foods!! best wishes ~ lanette

Comment on Turkey Meatballs by Mary

Mary — Tue, 11 Jan 2011 00:57:58 +0000

Tried the recipe. Really good, but beware of the red chilies. Not very kid friendly. Nice to see meatballs without the need for breadcrumbs/egg mixture.

Comment on Where I Am Now by Lisa

Lisa — Tue, 21 Sep 2010 18:00:31 +0000

HELLO! I am trying to reach you urgently, re: your photos of Green-Wood from 2008. Would love permission to use your photos, with photo credits to you, for a news story, but we’re on a tight deadline! Can you email me asap this afternoon (9/21/10)? Many thanks.

Comment on Sesame Rice Balls by aznwho

aznwho — Tue, 31 Aug 2010 02:56:16 +0000

I LOVE THOSE RICE BALLS. MY MOM USE TO ALWAYS MAKE THOSE but she doesn’t anymore T__T. so now i eat oatmeal mixed with crushed sesame seeds, reminds me of these lovely rice balls. [lotsa crushed sesame seeds btw]

Comment on Corn and Basil Chowder by Corn and Basil Chowder « Collard Courier

Corn and Basil Chowder « Collard Courier — Fri, 16 Jul 2010 20:56:31 +0000

[...] to try. This is not really chowder, but it sounds so much nicer than calling it a soup. This is my old faithful variation on a corn, basil, and tomato salad that I will post when we have tomatoes. Instead, I flesh this [...]

Comment on Save our Snack! by Mairesa

Mairesa — Sat, 22 May 2010 16:27:40 +0000

I too, am horrified to find this product no longer available. I am nuts about these nuts and going nuts over not having them around. I really don’t want to find a substitute – I want the real thing back on the shelf. I have also written to TJ and hope it makes a difference. This product is a staple in my house – I am gluten intolerant and there is only so much I can eat. I love the flavors in this product and agree with the comments that the cashews just don’t stand up to the same standard. How can they keep the cashews on the shelves and get rid of these nuts! They are nuts!

Comment on Rhubarb Two Ways by Pork Tenderloin with Indian Spiced Cherry and Rhubarb Chutney | Pork Tenderloin with Indian Spiced Cherry and Rhubarb Chutney recipe | Pork Tenderloin with Indian Spiced Cherry and Rhubarb Chutney good food recipes

Fri, 12 Mar 2010 12:45:53 +0000

[...] Where I’m Cooking From’s Spicy Rhubarb Chutney [...]

Comment on About by Marianne

Marianne — Tue, 09 Mar 2010 03:27:30 +0000

I’ve been looking for a great granola recipe and ran across one of your old posts on seriouseats.com. I’m looking for a recipe that holds together well in larger clusters, so I’d love the recipe for your maple-pecan granola. Thanks!