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Featured Cook

DTMEADE

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA
Living In: Pomona, California, USA
About me:
 I'm 20 years old going to Cal Poly Pomona. I love food and cooking.

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Newest Cooks

ynotnore

Cooking Level: Expert
Home Town: Pomona, California, USA
Living In: Huntsville, Alabama, USA
About me: I come from a family of phenomenal cooks, my grandfather was a chef and my mother caters, thats just 2 of the many talented cooks in my family and I'm proud to be among them, my m…
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valerie

Cooking Level: Beginning
Home Town: Lancaster, California, USA
Living In: Pomona, California, USA
About me: I an engineering student at Cal Poly Pomona, so thats my life right now! I'm in Society of Women Engineers and Kappa Delta Sorority. I just moved out of the dorms (yes!) and now I…
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Photo by Edna Davis

Edna Davis

Cooking Level: Professional
Home Town: Los Angeles, California, USA
Living In: Pomona, California, USA
About me: Hello, my name is Edna Davis... I live in California. I have two little boys, and I love to cook for them. My favorite thing to do besides studying the Word of God is cooking. I…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Photo by mkecupcakequeen

BBQ Miso Chicken

Reviewed on Aug. 10, 2008 by mkecupcakequeen
Very easy and flavorful. I marinated the chicken all day, drained and then cooked it in the broiler. Very delicious dinner.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.08 star rating.

Buttercream Frosting

Reviewed on Jul. 27, 2008 by valerie
I dont know if I did something wrong or what, but it just turned out horrible. It was just all sugar and "sandy". not smooth at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.63 star rating.

Linguine with Spinach and Brie

Reviewed on Jul. 27, 2008 by valerie
I've never made anything like this before so I dont know if its supposed to be this oily or if I just used too much olive oil/brie cheese. I added tomatoes and mushrooms. I really like this recipe because its quick to make, and you dont necessarily have to measure all ingredients-you can just throw in how much you like, and you dont necessarily have to have all the ingredients in order to make it. I make a lot on the weekend and keep it during the week.
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