1. Posted by jan l on Tue, Jun 05, 2007, 1:28 pm PDT

great site have you tried creme fresh ,whole grain mustard and grated cheese heated on pasta with roasted peppers n and courgettes yummy

Report Abuse

2. Posted by mermaidfin555 on Tue, Jun 05, 2007, 4:18 pm PDT

WOW!!! that does sound delish! Email me and tell me the recipe if you dont mind :)

Report Abuse

3. Posted by Lubricano on Wed, Jun 06, 2007, 12:48 pm PDT

What's a courgette?

Report Abuse

4. Posted by Eve on Wed, Jun 06, 2007, 5:23 pm PDT

courgettes are the same as zucchini squash. I dearly love yellow summer squash, so I think I will give them a try with this recipe...what's not to like?

Report Abuse

5. Posted by emma roslan on Wed, Jun 06, 2007, 5:51 pm PDT

i love this food section, how do i log in....?

Report Abuse

6. Posted by Linda on Wed, Jun 06, 2007, 7:32 pm PDT

Instead of tossing the woody ends of asparagus, peel them with a potatoe peeler and they are as tender and delightful as the rest of the stalk. It's too good to waste.

Report Abuse

7. Posted by Hammer on Thu, Jun 07, 2007, 11:35 am PDT

Add the tough ends of rhubard also - makes it tangy! Lemon wedges also are great to add (after using the juice for other recipes).

Report Abuse

8. Posted by rush_santoria on Tue, Jun 12, 2007, 7:26 am PDT

Dry spices can be really nice, especially in the winter. A good place to learn about spices would be to read and Indian or Middle Eastern cookbook. They commonly use spices like cumin, coriander, and not so common spices like fenugreek and asafetida (my favorite spice). But I feel the summer gives you the opportunity to use the fresh herbs. Anyone have any tips on using those?

Report Abuse

9. Posted by Joel S on Tue, Jun 12, 2007, 7:56 am PDT

Another plate decoration tip I got from somewhere is to use as a garnish an ingredient of the dish as opposed to something random. Such as a twist of lime for a recipe that would contain lime juice, etc.

Report Abuse

10. Posted by j_vball_2 on Tue, Jun 12, 2007, 8:05 am PDT

just use the whole asparagus and dont discard the ends they are still good to eat with butter ty

Report Abuse

11. Posted by Belle on Tue, Jun 12, 2007, 8:26 am PDT

Great suggestions. I've never thought about toasting spices before using them. The chives idea is great, if you or your family or guests like them. If not, your dish will look awful to family or guests. Try using a leaf of iceberg lettuce or spinach instead. Same grassy look & you can eat it too. Letting food rest is old school news to me. My grandma would do that every holiday, letting the turkey sit 30 mins before carving it, usually while we made the mashed potatoes, peas or finished setting the table. She's no longer with us & my mom did that this past Thanksgiving. We had a wonderfully moist turkey. The asparagus suggestion's cool & I'll try that one next time it's on sale.

Report Abuse

12. Posted by Kate H on Tue, Jun 12, 2007, 8:30 am PDT

Courgette is the French name, used in europe at large, for zuchini.

Report Abuse

13. Posted by southern_belle1106 on Tue, Jun 12, 2007, 9:02 am PDT

I always have a problem letting meat rest before i cut into it...im always so hungry!!!! but when i do it it sure is yummy :-)

Report Abuse

14. Posted by bcl87 on Tue, Jun 12, 2007, 9:02 am PDT

I've tried "give it a rest" one... i didn't care for it.. I'd rather eat my steak or chicken piping hot, right off the grill..

Report Abuse

15. Posted by Rick on Tue, Jun 12, 2007, 9:41 am PDT

I new at cooking, so I don't know what "tent in foil" means. Does it mean wrapping it in tin foil?

Report Abuse

16. Posted by Waterwitch E on Tue, Jun 12, 2007, 11:33 am PDT

My boyfriend and I are a great team in the kitchen. A few months ago we made asparagus and I wanted to try something different besides the standard butter or bernaise sauce. I lightly roasted some fresh shelled pistachio nuts and added them as topping on the plate. The flavors fused together wonderfully!

Report Abuse

17. Posted by mst_crow5429 on Tue, Jun 12, 2007, 1:06 pm PDT

Won't leaving something to rest for 1/2-3/4 of the cooking time result in cold food? I guess that does explain things...

Report Abuse

18. Posted by cryzpene on Tue, Jun 12, 2007, 1:06 pm PDT

anymore such tips around? 4 aren't enough.

Report Abuse

19. Posted by Nate B on Tue, Jun 12, 2007, 1:07 pm PDT

I love icecream

Report Abuse

20. Posted by nadee212 on Tue, Jun 12, 2007, 1:07 pm PDT

I think this gives great ideas!! I will be trying some of them.

Report Abuse

21. Posted by Pedestrian on Tue, Jun 12, 2007, 1:07 pm PDT

Roasting the asparagus with balsamic vinegar and adding freshly grated parmesian cheese is yummy too.

Report Abuse

22. Posted by lynda_blevins on Tue, Jun 12, 2007, 1:07 pm PDT

I'm impressed with the tip of letting the cooked meat stand that long before serving to absorb the juices. I will try that tonight!

Report Abuse

23. Posted by tylerarb on Tue, Jun 12, 2007, 1:08 pm PDT

A "courgette" is the French name for zucchini.

Report Abuse

24. Posted by CarGod on Tue, Jun 12, 2007, 1:10 pm PDT

'Let it rest' is for roasts & such, NOT for grilled steak, chicken, chops, etc.

Report Abuse

25. Posted by cockerham12387 on Tue, Jun 12, 2007, 1:11 pm PDT

bad

Report Abuse

26. Posted by ceeybee1 on Tue, Jun 12, 2007, 1:11 pm PDT

For great flavor, how long should you leave the meat out?

Report Abuse

27. Posted by Pali on Tue, Jun 12, 2007, 1:11 pm PDT

Delicious!!!!!!!!!!!!!!!!!

Report Abuse

28. Posted by chef_volleyball_girl on Tue, Jun 12, 2007, 1:11 pm PDT

1 dy when i hav enough $ i wil make a 9 storie restuarant.

Report Abuse

29. Posted by emilystarten on Tue, Jun 12, 2007, 1:12 pm PDT

Hey Cheesehead, you sound like someone on a commercial

Report Abuse

30. Posted by Sherri N on Tue, Jun 12, 2007, 1:12 pm PDT

I've used edible flowers as garnishes, along with a piece of fruit or two - makes the meal stand out.

Report Abuse