Açili Esme (Spicy Turkish-Style Yogurt) by Margaret Studer on Sep 15, 2010 at 6:09 PM PDT

I can just picture this with beans, roasted tomato halves, over whole wheat pasta, binding garbanzo bean salad, as dip for rye bread toast strips. It would be good for so many things.
I am going to try this for one of my New Year’s dishes.

Chicago-Style Hot Dogs by Margaret Studer on Sep 8, 2010 at 12:44 PM PDT

Sounds delicious, but what immediately came to my mind is why add salt to a hot dog, something that already contains excess sodium? One would think that grinding the celery seed into powder would be enough.
Other than that, is sounds great.

Crumble Bars by Margaret Studer on Jul 21, 2010 at 2:41 PM PDT

Oh, I love this idea. I have been trying to do something similar with by modifying a recipe for oatmeal bars, but from this I can see where I was going wrong. I am just so going to cook this recipe.
Of all the cooking and recipe sites I visit, Culinate is my favorite because it has the most innovative recipes and reviews the best cookbooks.

Oh my gosh, Rachel. I am the national tea examiner from Examiner.com. I am so going to make these cookies and photograph them and write about them.
I am always looking for new foods to serve with tea.
Of course I will not publish your recipe, but I will put a link back this page. I think they would be great with berry or cherry jam or even marmalade.
Margaret Studer

So, are these Tim Tams a cookie you would bake or something you would buy in Australia? I am always on the lookout for foods to serve with tea.

Margaret Studer

Oh yum. Developing type II diabetes made me aware of the goodness of whole grains. I love brown rice and wild rice. They have fiber and they fill you so well that you’re full a long, long time. I like to make brown rice flavored by cooking it in Chai green tea. It adds a wonderful spicy flavor to the nuttiness of the brown rice. I think I’ll make some today.