culinary review

Welcome to The Culinary Review!

This is resource for the cooking and baking enthusiast. Here you can find lots of inspiring recipes, articles, how-to's, ingredient information and more!

Many recipes are broken down by each ingredient so you can see the exact cost and calorie content, for a more complete picture. Feel free to stop by and say hi and we always love to read your comments!

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Here you can find a whole range of different recipes, one tastier than the next. Thinking chicken, pasta or salad? Or perhaps you're looking for that perfect recipe for chocolate cake or peanut butter fudge?

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Mustard Sauce with Oven Roasted White Fish

Tue Dec 02, 2014 9:02 am
Comments: 1 Views: 524

Mustard Sauce with Oven Roasted White Fish

This mustard sauce really makes the dish. The fish is perfectly cooked and the sauce melts in the oven all over the fish creating a very nice sauce to have on the fish as well as any sides you may have. This is a great use of creme fraiche in a sauce for fish. Creme fraiche can be expensive but it holds up better than sour cream in a dish like this.


  • 4 white fish fillets
  • kosher salt & pepper
  • 8 oz creme fraiche
  • 3 tablespoons dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons minced shallots
  • 2 teaspoons drained capers


  • Preheat oven to 425° F
  • Dry the fish thoroughly on a half sheet pan, then salt and pepper well.
  • Add the other ingredients to a bowl and mix together well.
  • Cover the fish in all the sauce then place in the oven.
  • Bake for 10-15 minutes.

Budget Salmon Cakes with Creamed Cauliflower

Tue Dec 02, 2014 8:48 am
Comments: 1 Views: 372
salmon cakes

These budget salmon cakes are great to make if you're in the mood for fish however you don't want to pay the price for fresh salmon. By using canned salmon you get good flavor, for a lower cost, and besides, these cans are easy to keep on hand. These salmon cakes are really versatile: if you have some leftover cooked vegetables for instance, then you could chop those up and add them, or if you have any nice herbs on hand, then by all means, add those as well. Sometimes it's easier to make several smaller salmon cakes than a few large ones, as it can be tricky to flip the large cakes.

Creamed cauliflower is a great dish to serve alongside these cakes. It's easy to make and a great way to enjoy additional vegetables.


  • 1-2 cans of salmon
  • 1 egg
  • a spoonful or two of mayonnaise
  • some scallions / celery finely minced
  • salt and pepper
  • 1 lemon
  • panko breadcrumbs
  • butter & oil
  • 1 head of cauliflower
  • some cream (heavy or half and half)


Wash and cut the cauliflower up. Place in a pot, add some cream, salt and pepper and bring to a simmer. Let simmer with the lid on.

Add the salmon to a bowl (If there are bones or skin in the canned salmon, make sure to carefully remove it). Zest the lemon and add the zest along with 1 egg, mayonnaise, minced vegetables and salt and pepper. Form to small cakes and roll in a plate with panko breadcrumbs. Heat up a non stick pan with butter and oil and sautee the salmon cakes until they are browned on each side. If you're making many, then keep the cooked salmon cakes warm in a 200 degree oven, covered with some foil.

When the cauliflower is soft, either mash with a fork, or mix with a blender. Taste with salt and pepper.

Serve the salmon cakes with the mashed cauliflower and a green salad as well as extra lemon on the side.

Ina Garten's Pecan Squares

Fri Oct 24, 2014 11:26 am
Comments: 2 Views: 1938

click on any ingredient
for more information, including
measurement conversions
General Info
Servings: 20
Total Cost: $35.72
Cost Per Serving: $1.79
Total Calories: 20,052
Calories/Serving: 1,003
Butter, Unsalted * 1.25 Pounds $2.53 4,050
Sugar, White Granulated 3/4 Cups 150.00 Grams $0.20 581
Eggs, Chicken (3 eggs) * 150.00 Grams $0.50 234
Extract, Vanilla Pure 3/4 Teaspoons 3.25 Grams $0.16 9
Flour, White Unbleached All Purpose 4 1/2 Cups 19.13 Ounces $0.63 2,048
Baking Powder, Clabber Girl 1/2 Teaspoon 2.40 Grams $0.02 0
Salt, Table 1/4 Teaspoon 1.50 Grams $0.00 0
Butter, Unsalted * 1.00 Pound $2.02 3,240
Honey 1 Cup 336.00 Grams $3.00 960
Brown Sugar, Packed 3 Cups 660.00 Grams $1.94 2,487
Lemon, Whole (1 teaspoon zest) * 25.00 Grams $0.09 5
Oranges (1 teaspoon zest) * 50.00 Grams $0.17 25
Heavy Whipping Cream 36% 1/4 Cup 60.00 Grams $0.28 200
Pecans * 2.00 Pounds $24.19 6,214
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

20 large squares

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How Long To Cook Beans

Wed Oct 22, 2014 5:54 pm
Comments: 25 Views: 93402

All beans do require relatively long time to cook, however the different types do differ beans Here is a chart for various beans and how long they take to cook.

Soaking does reduce the cooking times somewhat for all the beans. There are two basic methods for soaking beans:

Long Soak:
Simply cover the beans in water and soak them overnight (about 8-10 hours). You don't want to soak the beans for too much longer, then they can absorb too much liquid and loose their texture and flavor. If however, you soaked your beans and want to wait to cook them, then drain the beans and store in the fridge until you're ready.

Quick Soak:

The second method is a little quicker and doesn't require as much preparation. Put the beans in a large pot, add water and bring up to a boil. Let the water boil for about 2 minutes, then remove from the heat, cover the pot and let soak for about 1 hour.

Beans-to-Water Ratio

All the beans have the same beans-to-water ratio.

  • 1 pound of soaked beans need to cook in 4 quarts (16 cups) of water
  • 1 pound of unsoaked beans need to cook in 5 quarts (20 cups) of water

Cooking the beans

When cooking the beans, bring the water, the beans and 2 ½ teaspoons of salt to a boil. Reduce the heat and maintain a low simmer during the remainder of the cooking time.

Type of BeansRequired Cooking Time
Black Beans 
Soaked1 1/2 - 2 hours
Unsoaked2 1/4 - 2 1/2 hours
Black-Eyed Peas 
Soaked1 - 1/4 hours
Unsoaked1 1/2 - 1 3/4 hours
Cannellini Beans
Soaked 1 - 1 1/4 hours
Unsoaked 1 1/2 - 1 3/4 hours
Soaked 1 1/2 - 2 hours
Unsoaked2 1/4 - 2 1/2 hours
Great Northern Beans  
1 - 1 1/4 hours
1 1/2 - 1 3/4 hours
Navy Beans  
Soaked 1 - 1 1/4 hours
1 1/2 - 1 3/4 hours
Pinto Beans  
1 - 1 1/4 hours
1 1/2 - 1 3/4 hours
Red Kidney Beans  
Soaked 1 - 1 1/4 hours
Unsoaked 1 1/2 - 1 3/4 hours
Unsoaked 20 - 30 min


How Long To Cook Rice In The Microwave

Sat Sep 20, 2014 10:33 am
Comments: 4 Views: 20880

While it's most common to cook rice on the stove top, the microwave presents a good optioncooking rice because it produces good results and it's easy. Different kinds of rice cook at different rates so here is a chart for how long to cook a variety of rice.

How to cook rice in the microwave:

Combine 1 cup of rice with 2 cups of water in a large, microwave-safe bowl. Add 1 tablespoon of oil and 1/4 teaspoon salt, mix well and cover tightly with plastic wrap. Microwave the rice on high for 5 to 10 minutes, until it starts to boil. Reduce the microwave heat to medium (50% power) and continue to cook according to the times in the chart. The rice will be just tender. Fluff the rice up with a fork, then cover with plastic wrap again, poke a couple of wholes in the plastic and let sit for about 5 minutes, until completely tender.

Type of Rice Cooking Time Required
Long grain white rice
10 - 15 minutes
Converted white rice 10 - 15 minutes
Short and medium grain brown rice
25 - 30 minutes
Long grain brown rice
25 - 30 minutes
Converted brown rice
10 - 15 minutes
Wild rice
35 - 40 minutes
Basmati rice
10 - 15 minutes
Jasmine rice 10 - 15 minutes


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