I really doubt these work well. Several years ago I got a set of black nylon measuring spoons & cups from Calphalon. The spoons are OK but the cups are terrible. The stepped design mean that you can’t accurately use them... (3 replies, last updated by rworange April 14, 2007)

::hanging head in shame:: I used a Cedar Phoenicia packet – 14oz of dry goods to 2 cups of water. (17 replies, last updated by luckyfatima September 11, 2007)

I made a gingerbread cake today (egg-free recipe). The only change I made was that the recipe called for 3/4 cup of white sugar—-I did 1/2 white/ 1/4 brown sugar. The middle of the cake collapsed and looks darker and sticky... (1 reply, last updated by Non Cognomina December 19, 2006)

I think you’re lacking liquid and binder. This started with a crab cake recipe and was adjusted – it’s still under adjustment. We bake it, but there’s no reason for not frying. 2 small tins salmon 1 cup bread... (4 replies, last updated by boogiebaby December 20, 2007)

I’m thinking I may have to bring my own pot and tea leaves. Apart from the big hotels – if I just want a cup of tea in anything other than a paper cup... where can I find one anywhere uptown, midtown or downtown? all... (42 replies, last updated by thegirlnextdoor July 23, 2009)

Here’s a nice stainless steel one: http://www.vermontcountrystore.com/browse/Home/Apothecary/Personal-Care-Accessories/Collapsible-Cup/D/30100/P/1:100:1000:10160/I/f01133?searchid=7KM1SRCH&feedid=become (9 replies, last updated by Fritter July 9, 2009)

I made devil’s food cupcakes today, and they did the oddest thing when baked. They overflowed the little paper cups and spread out along the tops of the pan, but instead of puffing up like you’d expect the centers... (5 replies, last updated by DanaB May 11, 2009)

mustard greens, and add the vegetables to the rice before cooking it. The greens would essentially cook to mush but still retain their general shape, making for a beautiful rice and sneaky way to get us to eat more vegetables. I... (0 replies, last updated by Pei September 26, 2006)

texture and taste) and failure (collapsing centers, overflow). the background is that billy appeared on martha’s show and stated 2T of baking powder but the recipe as listed on her website currently (oct 2008) states 1T.... (2 replies, last updated by paulj October 9, 2008)

I have been on the South Beach diet for the past few weeks and making mini quiche cups every Sunday. I always use 2cups liquid egg whites, 1/2 cup sliced canadian bacon, 1 1/2 cups fat free cheese and 1 cup of either frozen... (2 replies, last updated by thegirlwholovestoeat November 16, 2009)

is served over the greens. I will give you the collard greens recipe and if you’d like the cheese part, let me know. 2 lbs collard greens (or kale), the stems trimmed off and the leaves chopped 1/2 cup water 1/2 tsp cayenne... (3 replies, last updated by Herb January 24, 2005)

. The recipe I have calls for 5 cups of sugar and 2 pounds of kumquats and has both sliced and whole kumquats. Cut three quarters of the kumquats into 4 slices each. Combine 5 cups sugar with 3 cups water in a large saucepan;... (1 reply, last updated by slowfoodgrrl November 28, 2007)

What’s the easiest and least taste-intrusive way to stabilize whipped cream? Not for a hot summer day, just so it won’t collapse while waiting for dessert at an upcoming potluck? Thanks again. (9 replies, last updated by Candy December 18, 2004)

The last 2 had recipes... from Deli Sydney’s Egg salad from a transplanted New Yorker in Atlanta...Shalom Y’all (I don’t remember getting egg salad like this in Ny) chop 12 hard boiled eggs with 1 1/2 cups Mayo 1... (7 replies, last updated by macca March 7, 2006)

it is about each, and Coi is not my cup of tea, but all of these restaurants are more adventurous , seasonal and have a higher level of culinary craft. Of course this is my opinion. (8 replies, last updated by klyeoh August 17, 2009)