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Tell us … who are you in the kitchen?

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Featured Cook

GAIL BOYD

Cooking Level: Expert

About me:
 I work on the internet so am home most of the time! I love that! When I first got married I knew next to nothing about cooking, let alone a kitchen! The first roast I ever made I cooked at 400 degrees for an hour! Af course it was shoe leather, and we went out for burgers! Fortunately my mom in law was a Home Economics teacher and gave me my first cookbook, which I still own! If a person can read they can cook. What sets some cooks apart from the others is simple: They LOVE IT! I would rather eat my own cooking most of the time. I collect cookbooks! Best place to get them is at Thrift Stores. Don't be afraid to check out cookbooks that are old! Some of the best things I have learned and some of my best recipes came from old books! Have fun cooking and Love what you eat!!

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alysse mccanna davidson

Cooking Level: Intermediate
Home Town: Appleton, Wisconsin, USA
About me: i'm a writer/art historian living in the shadow of Pikes Peak. i am a cheese and red wine fanatic.

Austin

Cooking Level: Intermediate
Home Town: Watertown, New York, USA
About me: I am 13 years old. I love to cook! If i am not cooking i am singing.

lovemyarmyguy01

Cooking Level: Intermediate
Home Town: Fyffe, Alabama, USA
About me: I am currently an Army wife that loves to travel and try new foods. I love to try different and new things! I love to cook for my husband, but we also love trying out the local re…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Photo by angie0420

Apple Pie II

Reviewed on Aug. 17, 2008 by angie0420
Wouldn't change a thing. Perfect pie every time!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.54 star rating.

Hot Artichoke Dip

Reviewed on Aug. 16, 2008 by PHILLYJH
A Bit Bland
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Scallops Mascarpone

Reviewed on Aug. 12, 2008 by Nicole Burdett
This was really rich and delicious. Even though I used a very large sautee pan, the scallops would not have fit with the asparagus and mushrooms, so I set aside and cooked the scallops by themselves. And I know in Italian cooking, you're not supposed to add parmesan to seafood dishes, but I thought it needed it. Also sprinkled a little fresh parsley... and served with sauteed spinach w/ garlic & onion. It looked and tasted great!
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