shanwin's Profile

Display Name: shanwin
Member Since: 11/29/10

Latest Comments...

Finally got around to trying it this morning, and it was so good. Thanks very much for the recipe. As an added bonus, the apartment smells like a dream.

My 4-year old didn't love it. I think the cloves might have been overpowering. I'll try leaving them out next time, and maybe adding some diced apple. (It was really fine that she didn't eat it, though - more for me.)

This was my first time trying steel-cut oats, and I'm a convert! Also a great use for the extra pumpkin left from our fall baking.

Thanks again!


Hot Breakfast Recipe: Baked Pumpkin Steel Cut Oatmeal
11/19/11 09:18 AM

I have been doing this ever since you posted the recipe last year and it is now the only way I will cook a steak. Hands down my favorite. I can't believe I ever cooked a steak any other way. Thanks so much!


How To Cook a Steak in the Oven
2/14/11 09:07 PM

I love the idea of giving gift certificates of your time. sometimes for my mom or mother-in-law I'll take them out for lunch/movies/manis... especially when family lives far away, it feels luxurious to carve out some one-on-one time doing something you both enjoy.


Alternative Non-Stuff Gift Ideas For 'No Gifts Please' People
2010 Green Gift Guide

12/17/10 11:12 AM

These look delicious! Just like my Nana's. The recipe she uses is a little different (it's an Armenian version - I'll have to check it again, but I believe it involves brushing melted butter on the phyllo dough, and I think she uses walnuts rather than almonds) but just thinking about baklava has my mouth watering. I'm already wondering if I could make this for my in-laws' Very Waspy Christmas celebration....?


Molly O'Neill's (and Aunt Kajal's!) Baaghlava
Cookbook Review & Recipe from One Big Table: A Portrait of American Cooking

12/17/10 10:53 AM

These look divine. I'd love to make them. How does one candy orange peel?


Biscotti al Cioccolata e Arancia (Chocolate Orange Cookies)
Cookbook Review & Recipe from Biscotti: Recipes From The Kitchen of the American Academy in Rome

12/15/10 11:16 PM