Rather than go out to eat at a restaurant, save some money and eat at home. You could also microwave it. Also check out cookiwiki for a cooking-based wiki.

There is no sincerer love than the love of food.


Egg in a Basket (AKA Toad in the Hole, Spit in the Ocean, Egyptian Eye, or Egg and Toast)

  • Super-easy breakfast food. Some people think cooking eggs like this is easier than cooking eggs alone because the bread adds stability, making flipping the egg easier.
    • 1 egg
    • 1 slice bread
    • butter
    • salt and pepper
      • Cut a hole from the center of the bread, leaving all sides intact. You can use a knife, a cookie cutter, or even a glass. Melt a small pat of butter in a frying or sauté pan over medium heat. When the butter is ready, place the bread in the pan and break open the egg into the hole. Cook a couple minutes on each side until egg reaches desired doneness and bread is toasty. Salt and pepper the egg, if desired.
  • Tips:

To check if butter is hot enough, let a couple drops of water fall into the pan. If the water bubbles, jumps and sizzles, it's ready. Don't let the butter turn brown.

If you're afraid of getting eggshell into your breakfast, break the egg open into a bowl and pour from bowl into pan (fishing out pieces of shell first).

If you didn't mutilate the bread from the middle of the slice when removing it, toss it in the pan and let it cook with the egg.

For crispier toast you should butter the bread before you put it in the pan.

  • I made this today, it was easy and delicious. If one was so inclined, they could throw a slice of cheese on top as well - arlen

Tofu Scramble

  • Yummmmmm. Quite possibly the world's best breakfast.

2 large eggs

2-3 corn tortillas, cut into strips

1/2 package of firm tofu, crumbled

1 small/medium white onion, chopped

Olive oil

1 bell pepper, any color

1/2 cup sliced mushrooms

1 cup baby spinach, washed

Vegetable oil

Soy sauce


Chili Powder




  • Sauté onion and 2 cloves chopped garlic in 1 tablespoon of oil over medium-high heat for 2-3 minutes, until tender. Add bell pepper, tofu, a few dashes of soy sauce, and a shake or two each of cumin, chili powder, pepper, and oregano. Stir around and cook until bell pepper starts to get soft. Add the mushrooms and spinach, cover, and cook until all is tender, about 5 minutes. Adjust temperature as needed and stir often. Once veggies are softened, crack eggs into a bowl and beat with a fork. Add a bit of pepper, if desired. If there is a lot of water in the pan (from the cooked veggies) drain it so that the eggs don't get runny. Slice tortillas into 1/2 inch strips and throw in pan. Turn the heat up to high and push the tofu mixture to the sides, creating a little hole in the middle of the pan. Drop in a tiny bit of oil and add the beaten egg, stiring to scramble. Once the egg has started to set, stir to incorporate egg and veggies. You don't need to stir too much—doing so will result in small, watery lumps. You may want/need to adjust the amount of veggies versus eggs, depending on what you like. Finish by tasting and adding salt or pepper if desired. Serve with salsa, pesto, ketchup, or anything you like.
  • As with all of my recipes, you can vary what goes into this dish depending on what you like and, more frequently, what you have in the fridge. Just make sure that the veggies you use are softened before you add the egg, or they will never cook thouroughly. Because the recipe calls for soy sauce, don't add too much salt-if any at all. This is a vegetarian dish, but you can add any type of meat desired, as long as you cook it first in another pan. You can also take out the egg for a vegan dish, or top with cheese. Feeds 2-4, depending on what else you're having.

Eggstada — submitted by arlen

  • basically, an egg on a corn tostada with cheese. you'll need:

an egg or two

as many corn tostadas


hot sauce

  • cook the egg over easy in a fying pan. put some cheese on the tostada, put the egg on the tostada, put some cheese on the egg. throw the whole thing in the toaster oven to melt the cheese (i think the microwave would make it soggy). take it out, add some hot sauce and let it cool down a bit. see Hot Sauce for the dirt on hot sauces.

Melty Non-Dairy Cheese

  • Vegan! Top a pizza, put on your macaroni, anything that requires melted cheese.

1 cup nutritional yeast

1/3 cup white flour

3 tablespoons cornstarch

1 teaspoon salt

2 cups water

1/3 cup soy margarine

  • Mix dry ingredients in a saucepan. Gradually add water to make a paste. Place on heat and stir constantly until it thick and bubbly. Let bubble for ~30 seconds. Remove from heat. Whip in soy margarine.



1 cup vegetable or chicken broth

1/2 cup uncooked couscous

1 cucumber, chopped (1 cup)

1 tomato, chopped (1/2 cup)

couple sprigs chopped fresh parsley

1/4 cup lime juice

2 tablespoons chopped fresh mint leaves

2 tablespoons olive oil

1/2 teaspoon salt

pepper (optional)

  • Heat broth to boiling in saucepan, stir in couscous and remove from heat. Cover and let stand ~7 min or until liquid is absorbed.
  • Mix couscous and remaining ingredients in large glass or plastic bowl. Season to taste. Cover and refrigerate for at least 1 hour.

Egg Sandwich -lg

  • Doesn't keep well in heat or for an extended period of time. Fresh cilantro makes the sandwich.

2 slices sourdough bread

1-2 egg(s)

2-3 tablespoons mayo (use the real, unsweetened stuff if you can)


one sprig fresh cilantro, chopped

dash of black pepper

  • Hard boil the eggs. Let cool completely, peel, chop into rough cubes. Mix in mayo, pepper, and cilantro.
  • Butter both sides of each bread slice. Fry in pan until golden and crispy. Salt bread if butter is unsalted. Let cool a little.
  • Spoon egg mixture on bread, top with remaining slice. Cut into two pieces and enjoy.

Tasty UdonMatthewTom

  • One dish meal, and although it takes a little longer, it sure beats dried pack ramen.
    • 1 packet of dried Udon noodles
    • 1 Egg
    • 1/4 cup charsiu pork, this is red colored BBQ pork
    • 2 Inarizushi skins, these are the orange colored fried tofu skins soaked in a syurupy liquid
    • 1 stalk of green onions
    • 1 brick of dried mochi, these are pounded glutinous rice cakes
    • Shoyu or soy sauce
    • Salt
    • Sugar
    • Mirin, this is Japanese cooking wine
    • Instant dashi, this is granulated Japanese fish stock
      • Soak the inarizushi skins in water to leech out most of the sugary sweet liquid. Chop it into thin strips.
      • Remove any loose skin from the green onions and chop.
      • Take the charsiu and chop it into thin strips.
      • Boil the water, and then put the Udon noodles in for about 7 minutes.
      • After 7 minutes, let the water varely simmer for three minutes, and then strain the noodles, and rinse with cold water until all the excess starch on the noodles is gone.
      • Put the noodles into a bowl.
      • At this point, preheat a frying pan on medium, fill a pot midway with water and boil and another fill a pot with about 1 to 2 cups of water and heat to boiling.
      • After the 1-2 cup water boils, remove from heat, and add the dashi, soy sauce, sugar, salt and mirin, and mix. (Adjust balance to taste.)
      • In the other pot, place the mochi brick and cook until soft.
      • Put the mochi in the bowl with the noodles, and then pour in the broth, and add the other toppings.
      • Fry the egg in the pan, so that the albumen is completely cooked, but the yolk is still runny. Place carefully on top of udon, so that yolk doesn't break, and enjoy, or "itadakimasu".

Red Chicken SandwichMatthewTom

  • Makes one sandwich, and a tasty one at that. It's best to prepare and eat immediately after cooking. The flour and oil helps to create a barrier to moisture, thus the inside stays relatively moist. Be sure to mind safety when handling chicken.
    • Have ready:
      • Two slices of toasted bread, whole wheat or other "heavy" bread, such as rye
      • A slice of tomato or two, heirlooms are the best because they have a nice flavor
    • Chicken ingredients:
      • 1 Chicken breast
      • Some white wine
      • Some olive oil
      • Cayenne and Paprika
      • Cumin
      • Pepper
      • Salt
      • Flour
        • Mix the spices together in even proportions in a bowl, and set aside.
        • Rub the chicken with olive oil
        • Sprinkle the spice liberally over the chicken breast until covered completely with spices and rub the spices into the chicken. Don't be afraid to get your hands dirty, this is the only way to make sure the spices really get into the meat. D
        • Lube your hands up with a bit more olive oil and make sure the chicken is still moist with oil. Preheat oven to 350.
        • Dip into the flour, and shake off the excess. Place in a pan with a thin layer of the white wine on the bottom. (To be honest, it gives off a nice odor when cooking, and makes the chicken smell nicer when it comes out, but I don't know if this affects the overall flavor much...)
        • Put in oven and cook until the meat is completely cooked through.
        • Cut the chicken into even thin slices and top with bread and tomato. Enjoy.


Janelle's MN State Fair Deep Fried Cheese Curds recipe (Not exactly like those at the fair, but close!)


  • 1 cup flour
  • ¼ cup corn meal
  • ¼-1/2 tsp salt
  • 1 tsp baking powder
  • 1 egg
  • 3 oz (1/4 can) of beer

Mix batter (adding beer a bit at a time) until it's a thick liquid consistency. Coat cheese curds in batter and drop into oil (about 375 degrees) about 5 at a time. Cook curds for about 1 minute (until they start to turn golden) and place on paper towel covered plate. Enjoy!

Dill Pickles

  • 4-5 pickling cucumbers, quartered lengthwise, or cut into ‘chips’
  • 3/4 cup white vinegar
  • a quarter of a small white onion, sliced thinly
  • 2 garlic cloves, peeled and gently smashed
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons dill seed
  • 1 teaspoon black peppercorns
  • 2 teaspoons salt
  • 3/4 cup hot water

Place the cut cucumbers in a quart jar that has a lid (such as a mason jar). Combine the remaining ingredients in a bowl and stir until the sugar dissolves. Pour the mixture over cucumbers and refrigerate one day before serving. They’ll last for about a week.

complete recipe can be found in a July 2010 blog post from Davis Life Magazine.


The "I'm Poor but Still Need Nutrients & Flavor"

  • Combine in pot on stove:

Ramen Noodles

Broccoli &/or other vegetables


Sriracha or any other favorite hot sauce

Ghetto Chicken

  • Anyone who can boil water can make this. Maybe.
    • Cook in saute pan on medium heat until no longer pink/raw: boneless, skinless chicken.
    • Add: 1-2 cans of El Pato Sauce (Chile/Tomato sauce in a yellow or green can—they have it at Albertsons.
    • Serve in tortillas, with cheese and lettuce (optional).
  • Tip: Add a can of hominy to the pan. Its corn without the germ and you can buy it in the Mexican food section of the grocery store.

Giardina-Mommy's Super Duper Tuna Casserole

  • This one is super good, super cheap, super easy. It serves between 2-4 people depending on hunger levels.
    • Pour 1 can of white tuna in water into a large bowl.
    • Pour 1 can of Cream of Mushroom soup into the tuna mix.
    • Take that soup can and fill 3/4 with milk. Pour the milk into the bowl.
    • Shred some mild cheddar in. Add a dash of salt and other spices if desired.
    • Stir your goopy mix up until it looks even.
    • Add vegetables if you like that kind of thing.
    • Now boil half a bag of egg noodles in a pot.
    • Once noodles are done, pour your goop-bowl into the noodles and stir until even.
    • Transfer mixture into a baking pan.
    • Shred a large amount of mild cheddar on top of this noodle mix.
    • Light-crumble a lot of Lay's Potato chips on top.
    • Place in oven at 450 degrees for about 20 minutes or until done.
    • Take pan out, crumble more potato chips on top.
    • Partition into squares, serve to friends, save for a few days.

Giardina's Quick Curry Mix

  • This is super quick, super easy, super cheap, super tasty.
    • Grind one big tomato, and a bunch of baby carrots in a grinder, plus one large shallot
    • Chop up one group of green onions
    • Acquire as much ground beef as is hungry
    • Begin cooking in a large wok.
    • Add 1/3 a stick of sun dried tomato and garlic Polenta
    • Add 3 whole eggs and begin to stir rapidly.
    • Sprinkle deep fried shallots on top.
    • Sprinkle a decent amount of Tapatio hot sauce on top
    • Add four tablespoons of pesto sauce
    • Now add a considerable amount of curry powder, turmeric root, coriander.
    • Now add a small amount of salt.
    • Now add a medium amount of basil.
    • Continue mixing on medium heat.
    • At the last minute add a dash of rice vinegar, balsamic vinegar, and fish sauce. By dash, I mean a very small amount.
    • Mix once more, toss it on high just until it startsto smoke. Turn the oven off and serve on a plate.

Giardina's Italian Quesadilla

  • This one is a little time-consuming and not the cheapest dinner on the block. Nonetheless, it is incredible.
    • Purchase some mild Italian sausages and cut them out of their fatty cases, clumping the mix together like ground beef.
    • Mix the ground Italian sausage mix into twice as much ground beef or ground pork.
    • Chop up red peppers and yellow peppers super small and toss them into the mix.
    • Add two to three large shallots.
    • Apply garlic liberally
    • Chop six to ten brown mushrooms and add those.
    • Chop 1 to 2 batches of green onions.
    • Add a small amount of salt.
    • Add a small amount of chili powder.
    • Add a small amount of Turmeric root.
    • Add a small amount of Curry powder.
    • Add a medium amount of pre-bottled taco-sauce
    • Acquire some roasted chicken and garlic tomato sauce, add liberally. Try to keep the mix as water-less as possible, though.
    • Add a few drops here and there of Tapatio hot sauce.
    • Cook this mix.
    • Spread two sundried tomato basil and garlic quesadillas on the counter.
    • Add a good Mexican cheese mix to both sides of the quesadilla.
    • Put these in the oven until crispy.
    • Remove from oven and skoop your mix onto one quesadilla. Once it's packed high, put the other quesadilla on top to form a pizza.
    • Sprinkle a considerable amount of Parmesan cheese on top.
    • Proceed to get very messy trying to pick it up, or eat it with a knife and fork. It should be crunchy on the outside, wet and gooie like lasagna on the inside. This one is incredible if done right.

Giardina's Quick Mix

  • This one is easy, but I recomend purchasing a large Wok for about about $12 at The Co-Op
    • Create a marination bag with the following ingredients.
      • One cube of The Co-Op bulk Tofu, chopped into 1/5th inch squares.
      • A sufficient amount of ground beef to cure hunger.
      • Chopped Portabello mushrooms.
      • One finely chopped tomato.
      • A good amount of Bragg's Liquid Aminos
      • Two chopped hard-boiled eggs with or without yolks.
      • A lot of curry powder.
      • A dash of Turmeric.
      • Some salt.
      • Add rice vineger.
      • Add Soy-Vay Hawaiian Island or Teriyaki sauce.
      • Add a small amount of tomato sauce.
    • Pack that bag tight, squish it together. Put in the freezer to marinate for a few hours. Remember that you'll want a sufficient amount of Liquid Aminos to help break down the other ingredients that will be marinating.
    • Once you're hungry, toss this whole mix into a Wok. Cook on medium-high, stirring until the meat is cooked through. Remember that pork should always be cooked to completion, otherwise drinking Keystone Light won't be the only thing to make you puke all night.

Chicken Enchiladas

  • Ok, so, I am not, by any means, pretending that I can make real, authentic Enchiladas. The following recipe is my own version of my mom's recipe, which she learned to make in Texas in 1972 or so by a white person. They're tasty, but they're definitely Tex or Cali or somethin'.

Also, this is not a quick and easy recipe. If you can't boil water, get some help with this one. I'm including it because it's tasty and I would never assume that you can't cook. – ss

2 lbs chicken (I use skinless, boneless breast) cut into pieces

2 medium white onions

1 lb shredded cheese (cheddar, jack, mozzarella, or mixture)

1 small can diced black olives

2 large cans of red enchilada sauce

1 large red bell pepper

20 or more corn tortillas

Vegetable oil


Chili Powder





  • Step One: The Chicken
    • Chop one onion and sauté in 1 tablespoon of oil over medium-high heat for 2-3 minutes.
    • Add chicken. Add 1/2 tablespoon cumin, 1 tablespoon chili powder, 3 cloves freshly minced garlic, a sprinkle of oregano, a couple shakes of salt and some pepper. Stir around and cook until chicken is done, 10 minutes or so. Adjust temperature as needed, and stir often. If chicken is dry (organic and free-range chicken tends to be drier than mass-produced chicken because it is usually not injected with water, which makes the other weigh and, therefore, cost more) you may add chicken broth, salsa, or plain water (1 tablespoon to 1/4 cup).
    • Once chicken is cooked, remove from heat. Grab two dinner forks and shred chicken by pulling apart. If you don't understand what this means, just let it cool and chop it up really little.
  • Step Two: The Filling
    • Dice the second white onion into little tiny bits. Put into a big bowl.
    • Add the cheese and olives. Chop the bell pepper, and add that, too. You may add chopped green chilies if you want. Mix it up with a spoon.
  • Step Three: The Tortilla
    • Pour one can of red sauce into a skillet. Heat on medium-high until just before it boils. Reduce heat to medium-low or low. Put enough oil to fry tortillas in another pan (1 or more cups) and turn on medium-high. When oil is hot, reduce heat. Take a corn tortilla and slide it into the oil, avoiding splashing. Turn with tongs, and cook until softened. Do not cook so long that the tortilla becomes hard like a taco shell. Remove from oil, with tongs, let drip, and then submerge into red sauce in other pan. Make sure the tortilla is coated with sauce, remove, and place on a plate.
    • Fill immediately with a couple tablespoons of chicken and of cheese mixture (however much you feel like, really, depending on the size of the tortilla and personal preference). Roll up and place in oiled baking dish. To avoid sticking, you may want to pour some red sauce into the dish to coat the bottom before adding the tortillas. As you make more tortillas, you may need to replenish the oil and/or sauce in the pans. Make sure that, if you do have to replace one of the other, it is heated before continuing the assembly process. Tortillas are more likely to fall apart if the sauce is not hot enough.
    • Repeat the process until all the tortillas and/or filling has been used. Place the tortillas single-layer in the dish. You do not need to leave room between enchiladas, but you do not want to squish them together, either. You will probably need more than one pan. Spoon remaining red sauce over enchiladas. Sprinkle some cheese (or filling, if you have any left) over the top, cover with foil and bake in a 350 (f) degree oven for half an hour, or until cheese (inside enchilada) is melted.
  • Alternatives:
    • Instead of using corn tortillas, which involves the two-pan-oil-soften method, use flour tortillas warmed (and therefore softened) on a dry skillet. Flour tortillas may also be softened in a microwave. Any other meat may be substituted for chicken. It's important that if you use ground beef, you drain the excess oil from the pan, or your enchiladas will be mushy and swimming.
    • I personally don't like green enchilada sauce, but if you do, go for it. It has chicken broth in it, so be aware that is not vegetarian. If you use green sauce, try adding avocado to the filling. It's decent.
    • Vegetarian Options include using refried beans or tofu instead of meat. To use beans, just warm them up and spoon them on the warm tortilla. To fill with tofu, cut one package of extra-firm tofu into tiny little 1/8-1/4 inch cubes and season with cumin, chili powder, garlic, salt, oregano, and pepper. Spoon, uncooked, into tortilla and add other filling. You can also add any vegetables that you want—just make sure they're cooked beforehand.

Beef and Beer with Yellow Potatoes

  • 2 tbs. olive oil
  • 4 slices bacon, cut into 1/2-in strips
  • 2.5 lb rump roast, cut into six equal pieces
  • 1 tbs kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp allspice
  • 1 lb onions, pealed and sliced
  • 2 cloves garlic, pealed and crushed
  • 2 12-oz bottles of dark beer (i like 1554 from the New Belgian Brewing Company)
  • 2 tbs light brown sugar
  • 1 tbs minced fresh thyme
  • 1 tbs minced fresh rosemary
  • 4 Yukon Gold or Yellow Finn potatoes, pealed and cut into 1.5 inch chunks
    • Preheat oven to 350F
    • Put oil and bacon in large (and i do mean large, like huge) casarole and cook until bacon is crispy. Remove bacon and set aside.
    • Season beef with salt, pepper and alspice and sear in the bakin drippings and oil until niceley browned 3~4 mins per side. Remove from casarole and set aside.
    • Brown onions and garlic in casarole, return beef and bacon to casarole
    • Add tomatoes, beer, sugar, thyme and rosemary. Bring to a simmer.
    • Cover casarole and place on bottom rack of oven. After 10 mins, make sure it's still simmering, turn heat up 25F if it's not.
    • Cook until meat is falling apart, add potatoes, cook until tender.

Sweets & Dessert

Chocolate Mousse -lg

  • No eggs or gelatin— Just two ingredients!
  • The success of this dessert is proportional to the quality chocolate you use.
    • 10 ounces fresh heavy whipping cream 8 ounces bittersweet chocolate
      • Chop chocolate and place in a double boiler. Stir chocolate minimally until shiny and melted (do not over cook).
      • Whip cream in large bowl with electric mixer until stiff peaks form (tip: freeze bowl and beaters and keep cream refrigerated to get best peaks).
      • Fold chocolate into cream with rubbed spatula (fewest mixes = fluffiest mousse, does not have to be uniform, streaks of chocolate are OK).
      • Take heavy Ziploc bag. Spoon in mixture. Cut corner of bag. Squeeze into individual serving dishes. Chill at least 30 minutes in refrigerator.
      • Garnish with mint sprig and/or fresh rasberries (optional).

Peach Popsicles

  • 3 large peaches, peeled and cut into large chunks
  • 1/8 cup orange juice
  • 1/2 cup of low fat vanilla yogurt
  • popsicle molds (of some kind) and sticks

*Blend the peaches, juice and yogurt until smooth. *Pour into popsicle molds, and freeze for about 3-4 hours. (makes about six pops)

complete recipe can be found in a July 2010 blog post from Davis Life Magazine.

Banana Nut Bread

  • 4 mashed bananas
  • 2 eggs, beaten
  • 2 cups all-purpose flour (I’ve also used whole wheat flour, which works fine, but just makes the bread a little dense)
  • 1/2 cup sugar (I use sugar in the raw)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • options: 1/2 cup chopped walnuts or chocolate chips (or combination)

Preheat the oven to 350 degrees. Stir the bananas and eggs together in a large bowl. Add the sugar and mix thoroughly. Combine the flour, salt and soda in a separate bowl. Stir to combine, and then add the dry mixture to the large bowl. Stir everything together, and add the chocolate and/or walnuts last. Grease a bread loaf pan (or line with parchment paper) and bake for about 50-60 minutes. Test with a toothpick to make sure it has baked all the way through. Makes one loaf.

complete recipe can be found in a July 2010 blog post from Davis Life Magazine.


Lychee Iced Tea -MikeIvanov

  • I just made this as an experiment. Came out delicious!
  • Ingredients: Ceylon or other black tea (loose leaf is best), a couple of lychees, sugar, lemon.
  • For one serving, brew 1/2 teaspoon of Ceylon tea for 3-4 minutes in a mug. While it brews, get a tall glass and fill it with ice. Into the glass, add the juice of two lychees (I used a garlic press to do this) and a teaspoon or two of lemon juice. When the tea is ready, add sugar to the hot tea. I used about 2 heaping teaspoons. Stir to dissolve the sugar. Now just pour the sweetened tea over the ice in the glass, insert a straw, and enjoy!



Quick Fixes


  • A classic, but you can spice it up really quickly by throwing in an egg or some tofu. Also, adding some miso sauce/powder will improve the flavor.

Mi Kho (Vietnamese Dry Noodles) Tastes better than it sounds, and has less MSG since most of it is drained off.

  • 1-2 Cups of Shrimp Cup Ramen cooked according to directions and drained of soup. (You can drink the soup on the side, my dad likes it this way.)
  • 2 teaspoon of Soy Sauce
  • 1/2 tablespoon of Lemon or Lime Juice (or more if you like it sour.)
  • a pinch of pepper or hotsauce (or more depending on taste. Recommend: use the kind with the chicken on the bottle. Sirriacha is the name I think.)
  • Optional: Boiled Shrimp, a sprig of cilantro, dried parseley, left over chicken. The possiblities are endless.
  • Combine all ingredients in a bowl and enjoy. Sip ramen soup on the side for lubrication.

Yogurt With Everything -lg

  • Take to school/work, quick and easy breakfast. No cooking involved.
    • 1 package any kind of yogurt
    • ~1 tablespoon milk
    • walnuts or fav kind of nut(s)
    • dried cranberries or fav dried fruit(s)
    • cereal/granola
      • Add milk to yogurt package until yogurt reaches runny consistency.
      • Pour cereal into mug/cup/anything, layer nuts, dried fruit, and just about anything (chocolate chips, fresh fruit...), pour yogurt on top.
      • Don't stir, dig in.

Other Recipe Resources

Web sites


  • There's a CoHo cookbook. —lg
  • I like Deborah Madison's Vegetarian Cooking for Everyone. Plenty in there for both vegetarians & meat-eaters to be happy with. -aec
  • The Joy of Cooking is an excellent cookbook.... Lots of general reference and information, in addition to recipes. — sss

    Note that there are two versions. The classic version is what made it famous.

  • The New Best Recipe, by the authors of Cook's Illustrated, is the ultimate cookbook. The intros to recipes document how the authors exhaustively tested each recipe, detailing the process so you know where to go right, and where to go wrong. Scientific, thorough, and tasty. — CraigBrozinsky
  • The Ultimate Italian Cookbook: Over 200 Authentic Recipes from All over Italy, Illustrated Step-By-Step is an old kitchen standby. —LenaGranik
  • Students for Sustainable Agriculture aka SSA is in the midst of creating a harvest cookbook. This is REALLY cool because it will focus on local organic foods that are in season!!!


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Note: I wasn't sure of the best way to go about this, or if it's even a good idea for the wiki. but sinice many people are too lazy to cook for them selves, I figured i'd have a place for good, easy to cook recipes. i'll add some stuff when i get home. we could also have a page on cooking, although i'm not sure how useful that would be.arlen

I just want to comment and say what a cool idea! I have tons of my own recipes on my computer that I will glady share. - AshleyOrsaba

Oh! I'm excited! I have a bunch of good recipes to share!LizaAbeja

2005-02-18 17:43:39   There have been a number of community cookbooks made in Davis. (I've got a Valley Oak one in my kitchen) Perhaps given the number of recipes that could be contributed each one should have its own page linked from here. Would it be worthwhile to have them all share a common format for the title? Maybe "Recipe:Name". Does a new template page for recipes need to be made? —JasonAller

2005-02-18 18:44:39   I like Jasons formatting idea. that way people can comment on individual recipies —ArlenAbraham—— 2005-02-18 19:42:24   I agree.... I was actually thinking about this earlier, while nowhere near a computer (oops, obsession). If people really do put up all their nifty swell recipes, the page will be huge. Plus, if we have individual pages for each recipe, we can add photos. —SummerSong

2005-02-18 20:52:58   technical question: for sub pages, do they need have the same parent name as the page they're going on? like recipes:name, or is it recipe:name? —ArlenAbraham

I don't think that either way is better; it's important that they're all the same, though. It sounds to me that if a page says Recipes:Ghetto Chicken (for example) then there would be multiple recipes for Ghetto Chicken on the page. Alternatively, Recipes:Ghetto Chicken makes sense because the page it links to is called Recipes. In other, totally unrelated news, Miriam just fell over. Oops. —SummerSong

My suggestion: get this page big, THEN make sub pages titled "Recipe: Whatever". —PhilipNeustrom

2005-09-19 18:46:51   Just bringing this page back up into the Recent Changes list in hopes that some more crazy super awesome recipes will be added by you wiki folks. —VivianPham

2006-01-11 11:03:26   here is a cooking tip: chewing gum while chopping onions will prevent you from tearing up... you dont want to look like a baby when you are trying to impress a hot date with your fancy italian casserole do you? —BlakeHarrison

2006-01-11 15:37:03   Another onion tip: use a sharp knife. That way, you'll slice the onion cells apart rather than crush the walls together. As an added bonus, it will be easier to chop, too! —JudithTruman

2006-03-04 01:27:14   To be honest, i have tons of recipes, as i have cooked/prepared over 80% of my meals since i came up to Davis...i'll post more soon. —MatthewTom

2006-03-23 15:49:24   Umm... one correction: Egg in a Basket is not the same as Toad in the Hole - the egg/basket thing is an egg fried in bread, while toad/hole is sausages baked in batter. Thanks :) —PeterTurner