Notes about Recipes in this book

• Skillet-barbecued pork chops

  • Lisentric on May 25, 2026

    This recipe came together easily. The rub and sauce made for a delicious BBQ flavor. I would make these again.

• Beef and vegetable soup

  • ashallen on August 01, 2020

    I usually choose chicken vegetable soup over beef vegetable soup because I've had so many sad, watery versions of the latter (with tasteless, rubbery beef lumps!) over the years. But this recipe is excellent - deeply flavorful with tender bits of beef and vegetables. It's hard to find sirloin steak tips where I live, but I was able to get a bavette steak for the beef. My "beef stock" was the strained liquid leftover after simmering beef for another dish - worked well. Parsley flavor was a little strong when served fresh (maybe it was my parsley), but it mellowed out after sitting overnight. Great served with egg noodles mixed in. [Cross-post for Cook's Illustrated Cookbook/Cook's Ill. 2007 Annual Edition/Cook's Ill. magazine/Science of Good Cooking]

• Chicken tikka masala

  • ashallen on October 24, 2019

    Very nice dish - great flavors and moist, tender chicken chunks. Don't make the mistake of simmering the cooked chicken chunks in the sauce - I did that once and they were considerably less tender and juicy! While we've enjoyed this recipe very much, we love the flavors of the 660 Curries version even more (though that recipe does specify pre-prep of a few inputs, i.e., ginger paste, garlic paste, garam masala). [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • psarrett on February 11, 2024

    Very good. Can puree sauce for smoother texture, but it's also good with chunks of veg.

• Apple-maple glazed chicken breasts

  • Lisentric on October 18, 2025

    Used large boneless breasts instead of bone in. Came out delicious. I would make this again.

• Pear crisp

  • Lisentric on October 19, 2024

    This crisp was absolutely delicious!! As stated, the topping was spot on for this dish. It stayed firm and created a nice crisp topping. The pears did not overly break down, and the sauce that developed was velvety smooth. I would definitely make this again, and NEVER use an apple crisp recipe and sub pears in.

• Vermouth, leek, and tarragon pan sauce

  • rpepper on July 06, 2016

    A wonderful recipe.