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LOL! Terry's ds is 30 years old now. If she's still feeling down, I think we need to stage an intervention ;)

Comment above says dessert, brunch or tea :)
I hadn't noticed that the recipe calls for full fat buttermilk! Yea, I'm pretty sure I've either never seen it in my life or at least not since 1970....

I've made that Deborah Madison one several times and love the way it has spring ingredients (asparagus, morels and thyme are a favorite combo for me, and I've also included green garlic or other...

Too bad! I was just going to suggest this crustless Meyer lemon cheesecake! http://www.sfgate.com/default/article/Passover-desserts-free-of-flour-4358601.php

I've only seen them in one place here and they were insanely expensive (I'm sure it's all in the transportation cost). Of course, I had to indulge. I agree with Donleyk -- if they were inexpensive...

I liked this one, from Bon Appetit: http://www.epicurious.com/recipes/food/views/Creamy-Tofu-Salad-109639

You can always buy a small can of whole tomatoes and put them in the food processor. Or just put the leftover in a freezer bag and squeeze out the air. But I think you have to pay attention to what...

The fantastic Omnivore Books on Food, our local cookbook store, held their first annual pudding contest last weekend, following on the heels of their ever-popular pie contest. Since I was the one who...

This thread was shared by Rancho Gordo and made me hungry just to look at!
There were a couple of bean threads here in the last month or so, so I thought I'd pass this one along. Anyone looking for...

It really depends on the benchmark. I don't go to chain restaurants or generic, uninspired places for dinner out but if that's the benchmark, I have to revise my previous statements and say Yes, I...

I guess I was thinking of a different type of restaurant; for sure a capable home cook can beat that.
If I think about it, it seems I go pretty much to just two different types of restaurants:...

Well, I do love to shop at farmers' markets and bring home fabulously fresh ingredients (though I went on Saturday and didn't buy a thing!) but I'm not a fantastic cook, and honestly don't know any...

Heh, I'm not a fabulous cook and I definitely can't make better at home than what I get out! I love going out to dinner and trying new places. Usually the only time I go back to a place (other than...

With Meyer lemons in season, I've made the one hAndyman linked to twice recently - always a winner :)
I usually make it with blueberry sauce even though I prefer blackberries; they're easier and...

While it's true fresher beans will cook faster than older ones, could you have been boiling them rather than cooking a low simmer? I ask only because of your mentioning that a lot of them fell apart....

I made this Very Green Broccoli Soup from Michael Chiarello on Sunday. It was a good choice for me since I wanted broccoli and spinach but wasn't happy with my choices for either soup -- this...

I haven't made it but agree; 14 ounces of liquid for four servings doesn't sound very soupy to me!

I saw that book at the Rancho Gordo store and noticed it was endorsed by Steve Sando (founder/owner of RG) and that's a guy who eats a LOT of beans!

On a related noted, I would definitely...

Brussels sprouts love bacon, and they love hazelnuts! I'm in the minority in not liking bacon and sprouts together, but I sure like them with toasted hazelnuts and good hazelnut oil.

I was also...

I like the single star, off-center, because it looks a little more whimsical, where as one or two centered look more studied to me. I didn't care for the ones with two smaller stars because they...

Like I'm not going to open a thread with THAT title!
OMG, that sounds off-the-charts good!

Last spring, Mashable posted this Beginner's Guide to LinkedIn, which might be helpful.

I choose to link only to people with whom I have a professional relationship, but not everyone does that....

No, it's not Martha; it's just morphed since marketers invented "The Napa Valley" as a brand. The word "nappa" is Japanese, and describes the vegetable. No connection to Napa, but over the past...

My go-to:

BANANA STREUSEL SNACK CAKE
The cake freezes beautifully. Wrap securely in plastic wrap, then overwrap in aluminum foil.

INGREDIENTS

Streusel
6 tablespoons all-purpose flour
6...

Nice list! (Though I still think it's funny that nappa cabbage has been renamed Napa cabbage!). I always say that an advantage pho has over ramen is that it's more participatory ;).

I thought the "r-month" rule was obsolete by now, Ana; didn't know it still holds. Oysters are definitely a year-round food here, either because they're imported when necessary or because the local...

I love the idea of making Super Bowl food but I've never watched a football game in my life! I should find someone to offer catering service to :D Love reading these menus!

I'm not familiar with the theory of juicers increasing volume of nutrients per serving (I'm sure wallycat can speak to that) - I thought they were all about texture. Juicers remove the (beneficial)...

Is this before people go out/home to dinner or meant to be more substantial? That makes a big difference.
Can you do crostini of some sort, or gougères? Maybe English cucumber with crème fraîche...

That's why I say lemons are perfect: you can use them for cocktails, non-alcoholic drinks, appetizers, salad dressing, vegetables, entrées, desserts...and personal care products! :D