Posted in Adminstrative, Behind The Scenes, Community, Welcome on April 25th, 2007 No Comments »
You may remember that if you signed up for a free account at Rouxbe, you were given 30 day free access to the site and the clock has been ticking. Well, as of today we are reseting adding 30 days to that countdown and opening up Rouxbe in it’s beta period to give you additional free access.
Posted in New Recipes on April 25th, 2007 2 Comments »
This week we have a few simple yet seemingly fancy meals for you. First off, we have the Boursin Scrambled Eggs, these puppies are a delicious way to start your day.
I usually make these scramble eggs when I have friends coming over for breakfast or brunch. I used to make omelette’s but you can only […]
Posted in Features on April 18th, 2007 3 Comments »
One of the most popular features on Rouxbe are “drill-downs”. Drill-downs help highlight additional knowledge that can be valuable to the seasoned cook and kitchen newbie alike. They are entirely ‘opt-in’ enabling users to select additional information that it relevant to then without interrupting the Rouxbe cooking experience. Most recipes on Rouxbe feature contextual information […]
Posted in Behind The Scenes, What Chefs Really Eat! on April 16th, 2007 1 Comment »
Some people have been asking me what’s in my pantry. I have been thinking about this now for awhile. It’s a hard one to answer fully, as the contents of my pantry change with my mood or with the season.
That being said, lets just talk about what’s in my pantry at this moment: the basics […]
Served with a Provençal Bean Ragout made from niçoise olives, jalapeño pepper, tomatoes and lima beans.
Try this recipe at Rouxbe.com
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