Notes about Recipes in this book

• Charcoal-grilled stuffed flank steak

  • Analyze on March 31, 2017

    This is SO good! I LOVE the spinach and pine nuts variation (using Asiago cheese, which Kenji mentioned in the recipe's article but didn't reflect in the recipe), and my husband loves the original version with Provolone and Prosciutto. I used the BelGioioso sharp provolone, which tastes completely different than a regular mild provolone. It's really easy to make both versions on the same roll of steak, since the herb rub is identical. It is so delicious with the cheese. These also re-heat well and don't get dry!

• Grilled stuffed flank steak with spinach and pine nuts

  • Analyze on March 31, 2017

    This is SO good! I LOVE the spinach and pine nuts variation (using Asiago cheese, which Kenji mentioned in the recipe's article but didn't reflect in the recipe), and my husband loves the original version with Provolone and Prosciutto. I used the BelGioioso sharp provolone, which tastes completely different than a regular mild provolone. It's really easy to make both versions on the same roll of steak, since the herb rub is identical. It is so delicious with the cheese. These also re-heat well and don't get dry!

• Best buttermilk pancakes

  • ashallen on November 06, 2019

    These are really great pancakes - moderately fluffy texture, moist, and a very nice flavor. My husband *loves* them. I find it's helpful to measure the liquid ingredients carefully and not add any "extra" - too much liquid makes them overly moist and gives them a heavier texture. Letting them rest a bit (e.g., stashing them in the oven as described in the recipe) also seems to help with working around any heaviness from too much moisture. [Cross-post for Annual Edition/ Magazine/ Science of Good Cooking/Cook's Ill. Cookbook.]

  • MsSpicy on December 21, 2021

    These pancakes are absolutely delicious! Although this recipe makes more than enough for 1 or 2 people it's worth it to have an abundance that can be frozen. This recipe is much better than the recipe in Cooking for Two 2010. The recipe was very easy to follow. The only problem I had was making them uniform in shape. I just need to find a better bowl-to-griddle technique for the batter. However, they're so good, you probably won't care how misshapen they are.