PBS Food – Latest Comments

• Re: Martha Bakes Recipes
  I had the same problem finding recipes, but I found them on marthastewart.com.
  Leslie Kincaid
• Re: Dairy-Free Spinach Stuffed Shells
  I just made this dish, and I think it's good enough to take to a vegan potluck. For my dietary needs, I subbed whole wheat rotini for the shells and layered sauce, shells, spinach mix, and more sauce. It is richly creamy and satisfying in the same way as mac and cheese.
  wintergardener
• Re: Enjoy Crispy Fried Oysters
  Hi Annabel, I'm so glad to hear you enjoyed it! Thanks for stopping by to let me know!
  Marc Matsumoto
• Re: Enjoy Crispy Fried Oysters
  Marc, thank you for this recipe. I followed your instructions and it was superbly delicious. I could taste the crunch and oysters and not a lot of filler flavors, which is what I was looking for in a recipe. I appreciate your tips on how you lightly coated with flower so the oyster wasn't gummy. […]
  Annabel R. Hoifjeld
• Re: Ciabatta
  I have made this 3 times. Noting all the suggesting and comments below. Here are my notes:1. the recipe on the BBC web site is different than the one here. Check your water amounts, and the proving times.2. yes I use a scale; As I make half the recipe I use a large plastic food […]
  Sarah G. Vinci
• Re: No Passport Required: Recipes From the Show
  This show is humanity at its best! Finally, we have a positive and honest spotlight.
  Marie
• Re: Uncover The History of Pasta
  Dried pasta imported from Italy? Um, no one can afford that. dried pasta is made locally.
  little poots
• Re: Paul Hollywood’s Baguettes
  A couple of things: 1) On the British Baking Show Masterclass with this recipe, Paul puts olive oil in the mix, so I added a tablespoon. 2) Also on that class, his dough rises to triple in size, not double. That's what I did and it took almost 2 hours. I used King Arthur unbleached […]
  CC Blewett
• Re: Mary Berry’s Viennese Whirls
  I think, having made these cookies once before, that 375 is too high. There's no need for such high temperature. 350 degrees is plenty or else the edges turn brown.
  Isa Grega
• Re: Mary Berry’s Viennese Whirls
  Do these freeze well? I am throwing a party on Saturday and would like to make these today, Wednesday. Thanks in advance for a prompt response.
  Isa Grega