Those are one of the things that for me, for a long time, would go bad all the time, and I would throw out these old, wilted dill or parsley or cilantro, whatever it was. My mom certainly could use a crash course — she'd be upset to hear this — on how to treat your leftovers well. Thiessen: My challenges are very different cooking now for a family than they were when I was in my twenties cooking for myself or for friends or whatever.

You have that intense personal touch on it, where the recipes in both of our books have so much more love than some random recipe that you look up online .I do know there's a lot of people out there — I know they're not all like that — but that's what cookbooks do for me.

Yes, he’s drop dead gorgeous, and the first one or two times the knife hits the chopping board in one of his reels we take a short gasp, but after that, we feel more blasé than entertained. DiGiovanni: That is such a funny thing to say as my food fail, but that was probably my latest food fail.From typical frat pack fare such as toasted sandwiches, shepherd’s pie or pimped packet ramen to a lobster roll (containing almost half a kg of fresh lobster) and chicken confit, this recipe collection is eclectic, drawing from a wide enough range of affordability and cultures to be of interest to a cross-section of cooks. I had to read the receipe twice to understand the instructions and found it great during this summer time. It lacks any sort of identity, but if each of the ingredients is treated with great care, it suddenly becomes an inexplicably good sandwich.