I’ve borrowed THE SILVER SPOON Italian cooking bible from our local library prior to purchasing it. It is a 1200+ page hefty devil covering many aspects of Italian cooking and only recently translated to English. There are a... (4 replies, last updated by MikeG May 19, 2006)

of threads on this – if you search for "silver spoon." This said – It is good inspiration. (7 replies, last updated by Fleur September 6, 2006)

I don’t usually post much at all but felt my experience today at Spoon Thai warranted it. I had never been there before and should have been at least a little concerned about the inability to communicate following the first... (26 replies, last updated by ana July 1, 2003)

Hmmm – have you narrowed your choices down to just these two Thai restaurants? We’ve never been to TAC QUICK, but our experiences at Spoon Thai – have been OK but nothing special. We go there mostly becauce of... (19 replies, last updated by Chicago Mike December 15, 2006)

hahah..i’m NOT stalking you! In a giant spoon....like the ones you have war wonton soup with (I have them if you need to borrow)....serve one medium sized grilled scallop with a drizzle of beurre blanc sauce that has a HINT... (12 replies, last updated by nemo October 25, 2009)

I saw that today and thought it looked interesting. Reminded me a bit of the Italian Silver Spoon. (5 replies, last updated by buttertart August 27, 2009)

- most of the elements are borrowed from places like the Mondrian or the Standard. I ate out on the patio which was perfectly pleasant, but they really need to put more plants out there, as it is a bit barren. As far as the food,... (0 replies, last updated by Dylan Yolles July 13, 2002)

it and those fussy control freaks at Cook’s Illustrated can just, well, that’s another rant. Can I borrow your spaetzle press? I can’t find one and two spoons just don’t get it. (9 replies, last updated by Jerome February 20, 2004)

with a little sugar until it was very soft and drained it well. Turns out I was right. I added a small amount of almond extract for good measure, but the rest of the recipe remained the same. I iced the cake with cream cheese... (2 replies, last updated by improvcook March 3, 2007)

Singapore! at 56th St. and 34th Av. in south Minneapolis is a pretty good bet for Malaysian-Ethiopian cuisine. Granted most of the dishes borrow from one more than the other, but there are some fusion options there. Heartland at... (7 replies, last updated by Jim Grinsfelder November 9, 2003)

, creativity, and scruples. But is this really the case? Chefs 'borrow' from one another all the time, dishes develop and take on new and sometimes unexpected dimensions in the hands of others. Maybe if Blumenthal was asked where... (9 replies, last updated by Luke Winter July 27, 2001)

I do mine by hand with a mixing bowl and a large wooden spoon. Prefer it over machines. (17 replies, last updated by mochi mochi September 23, 2006)

If you can borrow Colorado Cache (first one) from a library or a friend, and if you have a Cuisinart food processor, the carrot cake in there can be done very successfully in the Cuisinart – only bowl that gets dirty- where... (5 replies, last updated by Kelli2006 January 14, 2009)

coats the back of a spoon. Season to taste with nutmeg, salt, and pepper. Be generous with the nutmeg and stingy with the salt. Remember you are adding prosciutto next. Add fontina and prosciutto and stir until the cheese is... (6 replies, last updated by Nancy S. January 6, 2005)

Who the heck recommended this???? It’s 95 degrees here in FL and I HAD to borrow the book All About Braising by Molly Stevens...I made this dish tonight and it is SO SO delicious!! I think whomever posted the message about... (10 replies, last updated by Phoo_d March 25, 2009)