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SBOLSON

Home Town: Santa Fe, New Mexico, USA
About me:
 I cook to express myself creativly, to fill a niche in people's lives with beautiful food, to remember my childhood and celebrate the future. I keep all the TV's in my house tuned to the Food Network and adore Emril Lagasse. All of my friends and family recieve a home baked cake of their choice on their birthday's. A way of starting a new food tradition in light of the old.

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Newest Cooks

Karen

Cooking Level: Intermediate
Living In: Santa Fe, New Mexico, USA
About me: Married 37 years, 2 kids, 6 grandkids
Photo by CoyoteChile

CoyoteChile

Cooking Level: Professional
Living In: Santa Fe, New Mexico, USA
About me: In 2000 I discovered green chile in New Mexico and quite by accident started a specialty foods business making gourmet cooking sauces. Today I am president of New Mexico Chile Com…
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Cassi

Cooking Level: Expert
Living In: Santa Fe, New Mexico, USA
About me: My husband & I have been traveling the U.S. for the last 2 1/2 yrs. Not only have we met great people everywhere we've landed, we've come up with some inovative ways to cook great…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.

Spaghetti Carbonara II

Reviewed on Aug. 25, 2008 by Leslie L.
This recipe was delicious and the WHOLE family loved it (even the picky 10 year old)! The flavors were amazing and you just can't go wrong with eggs, bacon, cheese and pasta! The only small negative was that it was a little dry, so I might use another reviewer's suggestion of adding a bit of heavy cream to moisten it more. Otherwise this dish was a HUGE hit in our household and I will most definitely make it again and SOON! Thank You!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.91 star rating.

Minty Green Bean Salad

Reviewed on Aug. 21, 2008 by KymInNM
This is a good, different green bean salad. I really liked the contrasting flavors of the vinegar dressing and the mint. After reading other reviews, I decided to saute the garlic and onion. I used all four cloves, and it wasn't overpowering at all. I also just lightly blanched the beans and didn't use the sugar. Nice recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.

California Plum and Quinoa Salad

Reviewed on Aug. 21, 2008 by KymInNM
I LOVED this, but my boyfriend thought it was just OK; he's used to quinoa in more Mexican-inspired dishes. I was afraid the dressing would be too sweet, but it was deliciously tangy, and it complemented the rest of the flavors beautifully. I don't eat fresh fruit with grains, so I used dried cherries instead, which added a great texture and a nice contrast to the crunchy walnuts. I added a bit more pepper, and I didn't toast the walnuts. The only other change I'd make is to add a touch more green onion.
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