Scrumptious, tried and true recipes, tips and coaching to make YOU a fabulous home cook
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Truffled Edamame Snack |
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Dude Food Crock-Pot Carne Asada |
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A Few of my Favorite Things — January 2012 Light and Lemony Edition! |
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Adventures in Kale: Raw Kale Salad with Raisins and Pine Nuts |
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Introducing Cherimoya Fruit — Nature’s Ice Cream |
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Vegetarian Skillet Gnocchi with Chard and White Beans |
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No-Churn Blood Orange Dreamsicle Ice Cream |
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Raw Kale Salad with Avocado and Blood Orange |
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Meet Melogold Grapefruit (and a 5-Minute No-Churn Grapefruit Gelato Recipe) |
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Citruspalooza in Southern California |
Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables!
At ShockD, you’ll find scrumptious, tried & true, scary good recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: DReinhold [at] charter [dot] net
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Nutella Hot Chocolate |
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Halloween Deviled Spider Eggs |
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Dorothy’s Fresh Blueberry Pie Recipe |
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BBQ Country-Style Pork Ribs in the Slow Cooker |
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Amazing Grilled Corn at Café Habana – Mexican street food meets Malibu |
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Crispy Smashers Recipe (aka Irish Road Kill) |
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Grilled Lemongrass Ginger Chicken Recipe |
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Nutella Fudge Brownies from ‘Desserts 4 Today’! |
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Witches’ Digits — Disgusting but Delicious Halloween Cookies to Gross-Out Your Guests |
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Crock-Pot Caramelized Onions — Slow and Steady Does the Trick |
Amazing! That thing will last you for days! Do they maintain flavor when they get that big?
Jaclyn, actually, they are better when smaller. They can get a woody core, and the skin toughens. They are still usable, but not as delicate. But you are right…a zucchini like that will last for several meals!