Share with us how you customize your recipes to "Make It Mine"
We're about making food the way YOU like it!
When you start to modify or even create recipes, cooking becomes as much art as it is science. As such, the more tools and techniques you have in your toolbox, the more you can explore the art form and make it something that is truly yours. That's what this site is about.
This site is for you if:
  1. you're looking for recipes for some really good dishes (Recipes)
  2. you want to get some ideas about how to develop or change your current recipes into something special that is truly yours (Make It Mine)
  3. you want some helpful ideas on how to choose and use certain ingredients and kitchen tools in your recipes (Techniques)
I believe you should alter recipes to your own tastes. The idea of "authentic" food is not all that important to me. I think you should understand the basics and some history of a recipe such as where it comes from and the key ingredients that make it recognizable as that named dish. But from that point forward, I think you should feel free to make it your own. Something you really like.
As an example, if you put tomatoes in your clam chowder, you can no longer call it New England Clam Chowder. That doesn't mean you can't do it, just call it something else, like Manhattan Clam Chowder. On the other hand, if you are making New England Clam Chowder feel free to add the aromatics you like, the type of potatoes that you favor, the clams you like and a dairy product that can range from skim milk to heavy cream. Thus not all New England Clam Chowders are the same so learn to make it yours within certain boundaries.
I know there are a lot of sites out there with recipes but this site is different. If you have ever watched the TV show America's Test Kitchen you know they do a lot of experimentation and research to bring you the "best" recipe for a particular dish. That's pretty presumptuous. That assumes I like what they like and I want it to look a certain way, taste a certain way, be a certain consistency, etc. This site is very different in that I encourage you to start with the recipes here but then learn how to change them to make them yours.
I believe cooking should be fun and you have to be willing to fail to learn how to make that dish that really wows you and your family and friends. Although, if you are using good ingredients and things that you like, there won't be too many failures. It should all be good. Enjoy and feel free to share your thoughts with everyone. I am really looking forward to hearing from each and every one of you on your own experiences.
Enjoy, and above all, have fun!
Bob Briggs and The BostonSidewalks Team
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Recent Comments
This is my new favorite squash recipe! I made it last week and have already made a 2nd batch for a dinner with my parents. Lunchovers are just as good...
Anya -- 8/24/21
My grandmother-in-law used rendered salt pork fat to fry her latkes. Indescribably delicious doesn’t even come close.
Deb Brown -- 6/18/21
I make this with canned clams and the juice from the cans or maybe a bottle of clam juice if I am feeling extravagant. Either way it is a flavor packe...
Bob -- 2/15/21
Seafood chowder would be great or you can use it with a can of clams for Linguine with Clam Sauce. Search the site for that recipe. Delicious!
Bob -- 2/15/21
followed instructions exactly, best clams ever, live Manila clams from Costco, ate all 5 lbs standing up out of the pot in one fell swoop I guess I ...
xtel -- 2/15/21