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http://lisaiscooking.blogspot.com/
I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.
This dessert started with eggplant. That is, if it weren’t for the eggplant, I never would have made orange sorbet. I had a couple of varieties of eggplant to use, and I started craving a Thai eggplant curry. I knew I had seen an eggplant curry in (read full article)
I can’t believe there are zero posts about biscotti on my site. Well, now there is finally one, but more than two years went by without any biscotti posts. I should explain that biscotti are kind of like scones to me. I’ve admitted that I try alm (read full article)
Is it just me, or is strawberry season far too short? It’s an especially short season for locally-grown strawberries in Austin. We’ve been getting pints of them in our CSA from Farmhouse Delivery, and I’ve been buying them at farmers’ markets (read full article)
I went on and on about my lemon trees the other day, and when I have a good year for lemons like I just did, I love getting to make limoncello. Limoncello is a simple liqueur involving lemon peels, vodka, and simple syrup. Every recipe I’ve seen se (read full article)
When I was growing up, I didn’t get to see lemons growing on trees. No, in Illinois, citrus was certainly not a local crop. However, several years later when I moved to Austin and started gardening, one of the first things I wanted to add to my gar (read full article)
I pick up a lot of different magazines while I’m waiting in check-out lines. One day last November, it was Real Simple that I tossed into my cart. I’ve never subscribed, but I have read issues of it before here and there. The food section always (read full article)
I like making cocktails at home, but it usually involves a lot of tasting of tinkering for me to get them right. The Cocktail Primer takes out the guesswork and offers an interesting way to categorize drink types. I received a review copy of this boo (read full article)
I think Donna Hay might be a food magician. Every recipe she presents is so pretty and seems so doable, and every time I make one of her dishes, it turns out great and never presents a problem. I cut several recipes from an issue of her magazine a fe (read full article)
This is another quick and simple dish from Donna Hay’s Off the Shelf, and I served this chicken with spinach polenta with balsamic tomatoes. The photos and the straightforward nature of the recipes in this book make each and every thing in it diffi (read full article)
A pesto recipe is like a scone recipe for me in that every time I see one, I have to try it. In defense of my sanity though, pesto is a very versatile sauce. It goes well with pasta, smeared on a sandwich, drizzled over vegetables, and could even be (read full article)
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