Anyone????

June, I think! It's in my sample issue which doesn't have a month on it, but I think it's the June issue.

Which recipes did you have a problem with? I typically find this magazine to have consistently good recipes that are easy to make.

Noticed you're still waiting! Here it is:

1 cup dry orzo pasta
1 T.olive oil
1/4 cup Parmesan or Asiago, grated
Salt and pepper tp taste

Prepare orzo according to package directions; drain and transfer to a bowl.
Stir in olive oil, cheese, salt, and pepper.

My husband doesn't seem to like when I use Sherry in dishes. He says he can taste the alcohol. Can someone suggest an alternative?

Try letting the cheese cool a bit before removing. When it cools, it will crisp up and will remove itself. I make these all the time and never had a problem with sticking. I didn't see the recipe you refer to but when I remove the baskets I set them over the bottom of a bowl to shape the basket. Unfortunatley you can't do that if the cheese has cooled in the pan. Maybe a saucepan would do it, that way you can let the cheese cool and still have a tight, round shape.

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Okay, I give up. I just don't get how to use this new search format. Newer than ???; older than ???. Then it tells you it can only search within one month range. It used to be so easy; now it is so frustrating. How do you do a search that will actually end up giving you what you want? I know at one time I could type in, say, "meatballs" and everything with "meatballs" in the title would show and I could browse and find what I needed. Now I can't get anything - the one time I lucked out and did, I needed to go back to it and I was told I couldn't search anymore that day ????? What is that all about? Can someone please help - doesn't a moderator ever check in and see our frustration? Thank you

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If you do a search, you will find the recipe. I tried to do it for you, but it said I couldn't search any more (had done one search prior to this). I hate this new format for many reasons, this being one. But I know this recipe is in the arcives here.

What's the difference between cocoa powder and Dutch processed cocoa?


Regular or nonalkalized cocoa is lighter in color and sharper in flavo=r. It is acidic, so when added to recipes with an alkaline ingredient like baking soda, the two react and leaven a product.


Dutch processed cocoa is alkalized and is less acidic, darker and more mellow in flavour. It won't react properly in recipes calling for baking soda and if used, the product may taste soapy. I prefer it in recipes that don't call for baking soda for the main leavening agent. If a recipe calls for Dutch processed cocoa, try to use it because it will make a difference. You can find this in your supermarket and I think Hershey has now come up with this.

I have several packages of frozen cranberries. I searched online for how to make cranberry juice (no sugar) and found only dead ends. Any ides?