The Year in Food 2012: Infographics

PBS Food – Latest Comments

• Re: Martha Stewart’s Cooking School Episode Descriptions
  I can't find the braised leeks I saw on Martha Stewart's Cooking School featuring vegetables. The one from an AZ restaurant isn't the same. Anyone have it?tarmar@charter.net
  Sherry Arkless
• Re: Martha Stewart’s Cooking School: Grains Episode
  Instant grits or regular grits? The recipe doesn't specify....
  Beat
• Re: Ten Food Blogs You Should Be Reading, But Might Not Know About
  my vote for : For the Love of the Southcheck out my recipe blog in: http://manifiesto-dulce.blogsp...
  ddasshh
• Re: A Chef’s Life, Episode 4: Cracklin’ Kitchen
  Only the first 3:11 of the episode is available for this episode.
  Robin Taylor Delargy
• Re: Classic French Canadian Tourtière
  Hi Loraine, my apologies for the delay, I sometimes don't see the comments on older posts. I'm not sure if I'm understanding your question exactly but yes, you can use all pork if you wish, some recipes call for that. However, I would not use 100% beef though, a mix of half pork, half beef works best. Enjoy!
  Kitchen Vignettes
• Re: Strawberry Shortcake with Basil Whipped Cream and Coconut Cornbread
  How many serving (of what size) does this recipe make? I don't see those numbers listed.
  Ben
• Re: French Bread Pizza
  Hi Gaby: The pizzas go in the oven for 12-15 minutes (see Step #2), and it makes 4 servings. Please let us know if we are misunderstanding your question.
  pbsfood
• Re: French Bread Pizza
  For how much should i put the oven?
  gaby
• Re: Semolina Gnocchi Stuffed with Asparagus
  Hi Aube!I just made this and I added ham to the filling. It was amazing. And it was easy, too. Thank-you so much for your beautiful artistry in your filmmaking and your cooking. I just love your blog and I'm telling all of my friends! 😊
  Nicole
• Re: Ten Food Blogs You Should Be Reading, But Might Not Know About
  Great listing ... Check this out: www.lifepopper.com
  LifePop Per