Side Dish

PBS Food – Latest Comments

• Re: Semolina Gnocchi Stuffed with Asparagus
  Immediately after viewing your beautiful video, I found myself searching for more. I was met with disappointment that there aren't any, but excitement that there WILL be more to come. Eagerly looking forward to what you produce next! […]
  Jennifer Harper Rue
• Re: Kitchen Sink Cookies
  Delicious cookie, easy to make, like it very much.Also like your show.Thanks for the recipe! […]
  Evi Porzsolt
• Re: Oatmeal Date Cookies
  Made it today, tasty cookies, my whole family liked it. Thank you for the recipe! […]
  Evi
• Re: Vegan Tiramisu: Decadent Non-Dairy Dessert
  This looks delicious, though I am not vegan I am going to share this with my friends who are! […]
  Nik@ABrownTable
• Re: Understand the Flavor Framework of Miso Soup
  HI ATL, thanks for the suggestion! Like wine, there's two schools of thought on this. Blending can get you a more complex and nuanced flavor, especially if you're using lower quality miso, but you also tend to lose the identity and unique characteristics of each type of miso, when you do this. […]
  Marc Matsumoto
• Re: Understand the Flavor Framework of Miso Soup
  A tip from a Japanese friend: she always uses at least 2, if not 3 or more, different types of miso for a more complicated/nuanced taste. […]
  ATL
• Re: Lobster Salad with Fresh Tomatoes
  get a life- or grow up- you are on a cooking website! […]
  Kelly Ploszaj
• Re: Semolina Gnocchi Stuffed with Asparagus
  Thanks! Semolina is lovely to cook with, hope you enjoy it :-) […]
  Kitchen Vignettes
• Re: Semolina Gnocchi Stuffed with Asparagus
  I enjoyed the video and have wanted to try cooking with semolina. This recipe looks wonderful. Thanks, I can't wait to try it! […]
  P. Beth
• Re: Semolina Gnocchi Stuffed with Asparagus
  Thanks Rayona! It's always nice having a few new vegetarian recipes up our sleeves isn't it? Glad you enjoyed the video :-) […]
  Kitchen Vignettes