Healthy

PBS Food – Latest Comments

• Re: Meet the Bakers: Martha
  You are delightfully charming, noble, and talented. You honor teenagerdom, (and your upbringing, I imagine). Cheers!
  Mom in Texas
• Re: Super Bowl Snacks: Spinach and Artichoke Dip
  If you sub neufchatel for the cream cheese and lowfat yogurt for the sour cream, you could cut some calories.
  L.K.
• Re: Super Bowl Snacks: Spinach and Artichoke Dip
  Roasted Red Peppers or Roasted Garlic could work
  blizzard789
• Re: The Mind of a Chef: About the Show
  I see lots of people complaining about this show for various reasons. Personally I love it. I really like the format and the exploration of food from its origin and how the chefs interpret the recipes to suit their individual stylesI dig it!
  Don in NC
• Re: Pork Tamales
  Why pork fat in the tamales? Because that's the way they're made and have always been made. The flavor is sublime, unctuous and cannot be achieved with canola oil. Also, freshly rendered pork lard is VERY high in oleic acid, as is olive oil, and the silky fat in prosciutto! If you don't believe me, GOOGLE it. Fear of fat has produced a very ig
  SuperChef
• Re: Prepare Creamy Chicken Stew for Dinner
  It is chicken ala king...I serve it over biscuits.
  jess
• Re: Make Crunchy Shaved Brussels Sprouts Salad
  Sure, that should work great!
  Adrianna Adarme
• Re: Episode 6: Continental Cake
  I really hope that the order of elimination isn't by the bottom up of the contestants
  ud
• Re: When Black Pepper Met Beef: A Classic Food Pairing
  This was a big hit!Me and my husband finished 4 servings off completely! -_-;;I only had the flap meat, but it was tender enough. Next time, boneless ribeye!
  Yogicfoodie
• Re: Make Farro Pudding for an Easy Dessert
  Hi Ysha, great idea! I don't own a crock pot, but it sounds like it would take some of the effort out of making this.
  Marc Matsumoto