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Notes about Recipes in this site

• Magical coffee

  • Melanie on February 17, 2012

    Very easy - leave a jar filled with water, coffee grounds, brown sugar and cinnamon in the fridge overnight. The next morning, strain into a glass with ice and milk. Tastes very refreshing and completely avoids turning the kettle on.

• Fig and blue cheese savouries

  • Jswendt on July 04, 2012

    need 14 minutes..I used a 1/5" cutter...one inch seems awfully small

• Okonomiyaki

  • ellabee on May 06, 2013

    Per comments, add some grated ginger to batter, sprinkle sesame seeds before flipping. Cut into wedges for appetizers; fine at room temp.

• Lentil and sausage soup for a cold winter's night

  • chawkins on September 12, 2012

    A delicious and hearty soup. I use hot italian sausage instead of the garlic sausage and it was good.

• Smoky minestrone with tortellini and parsley or basil pesto

  • chawkins on September 18, 2012

    Great soup. I threw in a hunk of cheese rind and did not serve it with additional cheese. Don't skip the pesto, it added a note of freshness to the soup

• 3 Cheese for ale and roasted red pepper soup!

  • Bloominanglophile on April 02, 2013

    I enjoyed this soup. My husband (who doesn't like strong cheese), and my daughter ate it dutifully but let me know they didn't care for it. It is a rich soup, with a strong taste of cheese and ale. I didn't have gruyere, so I subbed manchego, which possibly tipped the scales toward too strong of a flavor. I used Boddington's ale, also. This was served with soda bread (no raisins). A crisp green salad wouldn't be out of line, either.

• Split pea soup for a winter's day

  • adrienneyoung on November 26, 2012

    This recipe doesn't cut corners, and the end product shows it. It's a good soup. From having slap-dashed in a few places the recipe did NOT, I note that fussing over quality of stock and other ingredients (as the recipe author does) counts. So does simmering slowly. Also, as with other soups, it is markedly better the second or third day. That said, I want to try Ad Hoc's split pea soup to see if even more attention to detail yields a very different thing again...

• Kale chips

  • adrienneyoung on August 13, 2011

    bleh. not a keeper, whatever my naturopath says.

• Massaged kale salad

  • meggan on November 05, 2012

    This salad was good but the "bunch of kale" was kind of ambiguous. I think the bunch I got was smaller than what the author expected because after it was massaged, I basically had a feta, raisin, seed salad with flecks of kale. I added some un-massaged spinach and everything was fine.

• Better than creamed spinach spinach

  • ssdrabek on September 04, 2012

    YUM!!! I made this with kale and it turned out so good!! I did not seed the peppers, yum and I did not have tomato paste so used diced tomatoes and it turned out great!

• Roasted cauliflower with gremolata bread crumbs

  • robinorig on December 18, 2011

    One of my "go-to" recipes. So simple but so delicious & fast. Can eat the entire amount in one sitting...

• Suspiciously delicious cabbage

  • robinorig on October 07, 2012

    This is delicious. Couldn't stop eating it. The ginger transforms it. I substituted creme fraiche thinned with lowfat milk for the cream and added a tiny bit of grated fresh nutmeg. Would make this again, anytime.

  • Laura on December 23, 2012

    This is indeed delicious and very simple to prepare. The ginger is key! The ginger flavor is not really obvious, but it provides a really nice flavor undertone. I used the full 3/4 cup of heavy cream, but I think it could be reduced to 1/2 cup next time and I'd try it with milk instead. It's very rich as written. ETA: We discovered that this was even better on the second day.

• What we call stuffing: challah, mushroom, and celery

  • krobbins426 on November 27, 2011

    Have made this for years. Great and simple recipe.

• One pot kale and quinoa pilaf

  • Laura on April 17, 2013

    You've got to love how healthy this dish is. And that's about all. I followed the recipe exactly and it was bland and tasteless. There are so many things that need to be tweaked about it, that it's not worth the time -- just choose another recipe.

• Cheesy broccoli, chicken and rice gratin with crisp almonds

  • Jane on February 29, 2012

    This was a no all the way through. It took far too long to make, required far too much washing up and the result was not great. I don'y know how the author could possibly think mixing cold rice, cold chicken, cold broccoli with cold milk and cheese then heating in a 425 oven could possibly heat through in 7 minutes. It took 25 mins and was then very sloppy and unappealing. It didn't even taste nice. So definitely not one I will be repeating.

• Smoky mac 'n cheese

  • ntt2 on March 14, 2012

    also recommended to add chicken

• Summer pasta alla Caprese

  • MMarlean on August 07, 2011

    Substituted white beans for the pasta. Also added garlic with the vinegar & oil. A really good quick meal!

• Orange quinoa salad with almonds, olives, and feta

  • vickster on April 22, 2013

    Easy salad to put together. The salty olives and feta really complement the oranges.

• Creamy spring barley

  • Jane on August 26, 2012

    I wonder whether this should this be made with pearled barley. I used whole barley and it never got at all creamy like a risotto and took considerably longer than the 30 minutes cooking time suggested. The result was still good so if I make it again I would like to be sure I'm using the right grain.

• Spicy shrimp

  • adrienneyoung on June 09, 2012

    Pan fried rather than grilled. Needs must. Too spicy for some (lips go numb sort of spicy) but fast, dead easy and, I thought, a delicious summer food. Great with beer.

• Littleneck clams with sherry, garlic and smoked paprika

  • fprincess on July 27, 2011

    I simplified the recipe by adding the clams directly to the olive oil/garlic/paprika mixture + green garlic (instead of chives) then adding the sherry and closing the lid to cook the clams. Butter could be added from the beginning as well. This is a nice change from the traditional white wine/onion/garlic recipe. Essential to rinse the clams carefully to remove all the sand. I served with toasted rustic bread on the side, brushed with a little garlic.

  • mfto on February 16, 2013

    There was a special on littleneck clams yesterday so I tried this recipe and it was great. I followed the recipe except for using vermouth instead of dry sherry. The cayenne was just the right amount of heat and the garlic was not overpowering. I served it with linguine and sourdough bread. For the two of us that was all we needed for a satisfying meal.

• Flamin' Cajun shrimp

  • mfto on May 03, 2013

    This is a very easy recipe. Messy, yes, but sounded interesting with the flaming at the end. The mixture of herbs and spices to dredge the shrimp in looked promising although at the time I considered doubling them. Shoulda. The recipe calls for shell on shrimp and I had something even better, head-on shrimp. The problem for me was that the 5 tablespoons of butter overpowered the herbs and spices. The 1/8 teaspoon of cayenne may as well have stayed in the bottle.

• Walking Spanish down the hall chicken thighs

  • Jswendt on January 22, 2012

    This was delicious. Left out potatoes, just because I wanted a different starch..otherwise no changes.

• Braised Moroccan chicken and olives

  • Delys77 on July 17, 2012

    Served over basmati as spencer doesn't like couscous and it worked very well. The sauce has a good balance, but you definitely need good quality olives as they can become a tad bitter. Also it seems like a lot of preserved lemon but you need it to balance the dominant spice notes.

• Peruvian style roast chicken with roasted garlic

  • LouiseStaley on September 22, 2012

    This makes for a delicious, fast (except for the brining), roast chicken. I was too lazy to roast the garlic and just rubbed the chicken with garlic infused oil and the other rub ingredients. I served the chicken with rice with dried apricots, slivered almonds, steamed spinach and the pan juices mixed through and a crumble of Meredith's goat cheese on top. Really, really good.

• Chicken meatball tikka masala

  • Delys77 on March 05, 2013

    The meatballs are very good, but don't scream tikka because they are oven roasted and don't get very brown. That said the flavour is nice and the technique is very simple. Sauce wise, I used cream instead of coconut milk and it was delicious. I would however suggest increasing the sauce ingredients as the dish is a little too dry and the sauce is very good. Also, could go a touch spicier.

• Broiled marinated skirt steak with cilantro and preserved lemon gremolata

  • Jane on August 09, 2011

    This was a good everynight dinner. Marinated the skirt steak for about 2 hours so it picked up the flavors well. The gremolata was interesting - preserved lemon and cilantro rather than lemon zest and parsley was a novel twist. It gave it more of a Middle-eastern vibe.

• Ribeye steaks and mushrooms with a herb, citrus, and anchovy butter

  • bwehner on April 28, 2012

    The compound butter was phenomenal!

• Red roasted Asian beef stew

  • scarroll on July 20, 2012

    Recipe includes tip on making into a soup, plus she mentions in the comments that she uses chicken as another variation.

• Buffalo, mushroom & feta meatballs with San Marzano tomato sauce

  • Jane on June 25, 2012

    I liked this recipe even though I didn't follow it to the letter since I didn't have some of the ingredients. I skipped the mushrooms and thought the meatballs were still very tasty - parsley, basil and feta gave them interest but I think also the buffalo was tastier than ordinary beef. This was my first time cooking with ground buffalo. I also liked that the meatballs were baked rather than fried. The tomato sauce was a bit boring though I had to use regular canned tomatoes rather than San Marzano so it may have been better with those. All round a successful everynight dinner.

  • amraub on September 30, 2012

    Made with the mushrooms and they seemed to help keep the meatballs very moist. The tomato sauce didn't add much for me, but I greatly enjoyed the flavour of the meatballs. Might skip the sauce next time or try a different one.

• Grilled rib eye steaks with whiskey peppercorn sauce

  • chawkins on October 31, 2012

    Very easy and tasty sauce. It all came together in a few minutes while the steaks were resting. I was intrigured by inclusion of miso in the sauce, it definitely added a lot of umami.

• Flank steak stuffed with blue cheese and spinach with creamy horseradish sauce

  • bwehner on May 11, 2013

    Not difficult & great presentation. Excellent horseradish sauce

• Pastitsio

  • Delys77 on December 21, 2012

    For us this one was a winner. This is the second recipe for Pastitsio I have tried and it was far superior to the other one (from the Olive and the Caper). I followed the recipe very closely except that I salted the bechamel and the lamb ragu. I expect the recipe doesn't call for salt in either because of the feta in the lamb ragu and the parmesan in the bechamel, but to my mind this was going to yield an under seasoned result. I think this was a wise move as it definitely elevated the dish. The proportion of sauce to noodles was just right and the overall dish had excellent flavour with a lovely creamy texture from the bechamel. Also this comes together relatively easily.

• Coffee infused braised lamb shanks and beans

  • meggan on February 08, 2013

    Though this was good - the coffee flavor did not really come through.

• Spiced apple cookies

  • krobbins426 on December 11, 2011

    Needs cider or something to give it more apple flavor.

• Double chocolate espresso cookies

  • Melanie on May 06, 2012

    These cookies are very impressive, definitely one for adults though due to the complex dark chocolate / coffee notes. I made a half batch (about 25 cookies) as I only had one egg at home but will definitely make the full recipe next time as they are a huge hit. I substituted roughly chopped chocolate for the chocolate chips which worked really well. I was interrupted halfway through so I formed the cookie balls and threw in the fridge for about 5 hours, baking them for about 15 minutes later that night. This worked really well as they are great straight out of the oven - nice and soft with pockets of melted chocolate.

• Ham, cheddar, and chive scones

  • Delys77 on November 05, 2012

    I made these using the stand mixer, but I was very careful not to over mix. The results were nice enough but the temperature seemed a bit low and the cooking time a bit short. In the end I had to up the temperature a bit and leave them in for another 5 minutes. The flavours are nice, and the scone is flaky, but the centre was still a little less cooked than I would have liked. For baking a prefer my recipes to be a bit better engineered than this one since I am not as yet a master baker. Flavour wise though the proportions were spot on.

• Cinnamon swirl bread

  • krobbins426 on February 16, 2013

    Had a little trouble with the yeast proofing in the water per the instructions, but it still came out ok - a tad bit denser than I expected. I overbaked it a smidge, so the crust was a little thick.

• Banana bread

  • brautrob on January 26, 2013

    Added 1oz grated semisweet chocolate to dry ingredients for a little extra sweetness.

• Overnight steel-cut oats with almond butter & honey

  • mfto on April 09, 2013

    I have made 1/2 recipe twice. It is a large serving for one. Very simple. The night before, put water and a little milk in a measuring cup. Stir in oats and a pinch of salt. Put cup in slow cooker and add water up half way of cup. Cover cooker and turn on to low. The next morning you simply stir contents of cup and add any flavorings you want. I am a simple sugar type person. The oats are very, very creamy but there is a pleasant pop to the oats themselves. The only difficult part is washing the cup which requires hot soapy water. Not difficult, of course, but must be done. Actually I think that I prefer rolled oats but steel-cut oats are OK for variety.

• Baked eggs over roasted tomatoes and citrus herb couscous

  • sarahalley on February 02, 2012

    509 calories per serving

• Dark black beans

  • CRCarroll6 on July 30, 2011

    I just made this for a barbecue this afternoon & I have to say it is fantastic. I used canned beans because I was out of dried. I tastes like a pot of beans that sat on the stove forever!

• Bali in a bowl

  • krobbins426 on December 28, 2012

    I liked it, but it was too spicy for the kids and my husband. We ended up serving it over rice. It wasn't particularly filling as the main entree. It needed something else on the side in addition to the rice.

• Roasted carrot soup

  • adrienneyoung on April 28, 2012

    This really didn't impress me. Even after doctoring. A waste of a good carrot, sadly.

• Cod mare chiaro

  • chawkins on September 28, 2012

    Simple yet flavorful. I use Costco's frozen hake fillet instead of cod. The bulk of the prep time was spent on walking out to the garden to get the fresh oregano and the basil. Couldn't be any easier.

• Southwestern sweet potato salad

  • krobbins426 on April 28, 2013

    Great picnic alternative.

• Corn salad with cilantro & caramelized onions

  • Tommelise on September 20, 2011

    We did like this salad, so why a rating of 3 - well we just like other recipes better :) We doubled the onion, and used bacon instead of pancetta. It was a bit bland, even the children thought soo, and they like bacon.... We will probally make this again once next season, when we get tired of the corn and avocado salsa and the corn and tomato salad we all love.

• Summer corn risotto in sweet corn broth

  • Jane on September 02, 2011

    I've made a lot of risottos over the years and I can honestly say this is one of the best I've ever made. It must be the sweet corn broth that makes all the difference though there is good flavor too from shallots, garlic, thyme and Parmesan. So I wouldn't suggest making this unless you make the broth - though that can be done ahead. It's really creamy with only a tablespoon of butter and Parmesan added at the end. I served it with grilled chicken. Leftovers were just as good the next day, which isn't always true of risotto.

• Summer corn pudding

  • Arrivaderla on March 12, 2012

    This recipe makes a lovely dish - but it does not really need the addition of the honey as corn has sufficient sweetness.

• Jeni's splendid lemon cream ice cream

  • Jane on September 04, 2011

    This is an excellent ice cream recipe. I made it with Meyer lemons as they had just come into the market and looked fantastic. So I reduced the sugar as Meyer lemons are much less acidic. The process was a bit more detailed than many ice cream recipes but it was so worth it. It is smooth, creamy, great texture and wonderful taste. I will definitely be making it again.

• Vaca frita

  • Delys77 on April 08, 2013

    Overal I found this dish to be good but not great. The onions and marinade do give the beef a nice flavour but the cooking method doesn't do the dish any favours. My beef ended up being a little dry and chewy. The caramelized bits were nice but the overall flavour was hindered by the lack of any moistness. It may sound sacrilegious but I would cooke the meat a bit more gently but for much longer so that it would break down a bit more, then I would dress the meat with a bit of cheese, some more acid, and maybe even some wet veggies like tomato or salsa.

• Spiced maple pecan pie with star anise

  • Jane on November 25, 2011

    I made this for Thanksgiving and it was truly magnificent. The pastry was really easy, rolled out perfectly and was deliciously buttery and flaky. The star anise/maple syrup combination really tranformed a basic pecan pie into something wonderful. Don't be alarmed at how strong the star anise flavor is if you taste the syrup. It really mellows after baking with the toasted nuts, eggs and rum. But it adds extra interest to the finished pie so I wouldn't skip it.

• Shirley Corriher's touch-of-grace biscuits

  • nicolemorgan86 on February 20, 2012

    These biscuits are delicious! They are the softer type of biscuits, better for spreading with butter, honey, or jam than for biscuits & gravy, which do better with a firmer, flakier biscuit, in my opinion. They would also be great with fried chicken, hot sauce, and honey! When I made them last night, I used half a stick of butter instead of shortening. I also used plain old AP flour with 1 1/2 tsp. baking powder and 1 tsp. salt instead of the self-rising flour/salt called for.

• Ramp carbonara

  • chefchick on May 21, 2013

    I used bacon instead of pancetta. I let the ramps caramelize in the bacon fat and white wine, added more white wine until done. Then added the "greens component." I didn't have enough eggs, so I used 2 eggs and 1/2 c cream. Made for rich and delicious sauce.

• A bowl of mango sunshine

  • adrienneyoung on May 31, 2012

    Annoyingly, this recipe (probably because of its name) doesn't show up if I search for mango soup in my recipe index. That said, I made it today with some ripe Alfonso mangos (mmmm...) that were lying around getting too ripe for safety. Awfully, awfully good. Keeper.

• Not-quite Niçoise with lime-chive cream

  • Bloominanglophile on August 15, 2012

    I just served this for dinner tonight--it makes a wonderfully light summer salad. I think that the amount of ingredients will actually serve 5-6 people, especially if you were to serve some type of bread on the side. The salmon, potatoes and eggs were filling enough for us, however. I also served all the ingredients on one platter, which makes for a nice presentation. Everyone can then design their own salad.

• Dad's favorite seafood stew

  • chawkins on March 13, 2013

    So simple and so good and so versatile. Would be good to add other seafood such as squid, clams, and mussels etc. Would also be much better in the summer with fresh tomatoes and basil from the garden. Served with home made baguettes.

• Ginger soy glazed salmon

  • Foodelf on September 29, 2012

    A fascinating technique for cooking salmon resulting in a perfectly moist, very tasty dish. Couldn't be easier and will be prepared frequently around here.

• Kevin Gillespie's creamless creamed corn with mushrooms and lemon

  • Jane on September 24, 2012

    I was quite amazed how much milk came out of the corn when it was grated. I liked this but not as much as creamed corn.

• Pickled Italian eggplant

  • bernalgirl on October 24, 2012

    Also available here with story and description from author (The Wednesday Chef): http://www.food52.com/blog/4502_eggplant_in_a_jar

• Roasted radicchio and shrimp with warm bacon vinaigrette

  • meggan on March 01, 2013

    This is delightful. I used local Maine shrimp which are very small. I poured off some of the liquid so it wan't so soupy before I dressed the salad. Will definitely make again this shrimp season.

• Tomato-y, yogurt-y shakshuka

  • Laura on February 03, 2013

    Made this for lunch and it was quick, easy and nutritious and not bad. However, it's a very dumbed-down version of the Ottolenghi recipe. In the future, I'd make that -- it's got layers more flavor.

• Beef and stout pot pie

  • Delys77 on March 21, 2013

    Overall the stew has an ok flavour and comes together very easily but it is verging on the bitter due to the amount of stout. I added a little sugar to balance out the flavours. Overall I think I would simply prefer to make a delicious Bourguignon and apply the pasty approach at the end.

Reviews about this site

Reviews about Recipes in this Book

• Applesauce cake with caramel glaze

  • Cupcake Muffin

    I love applesauce cake, and this one is particularly delicious. Along with the usual warm spices...it also contains freshly ground black pepper, which adds a surprising spiciness that's really tasty.

    Full review

• Mujaddara with spiced yogurt

  • Cupcake Muffin

    This is one of those dishes that's nothing special right when you make it, but once the flavors have the chance to combine it becomes wonderful.

    Full review

• Brown butter and cheddar apple pie

  • Cupcake Muffin

    The cheese adds the perfect salty counterpart to the sweet apple filling...The browned butter gives the apples a rich autumn flavor without the addition of spices.

    Full review

• Naughty rhubarb scones

  • Arctic Garden Studio

    I'm not sure why I never thought about it before, but rhubarb seems to be the perfect scone pairing.

    Full review

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