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Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

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Notes about Recipes in this site

  • Really good oven-fried buffalo wings

    • Laura on April 13, 2013

      Made this for dinner last night and we really enjoyed it. We love hot and spicy foods, which is good, because this is SPICY! (And very salty.) It couldn't be simpler -- so much easier than frying wings. It does require that the wings rest with the baking powder/salt in the refrigerator for 8-24 hours, so advance prep is required. Also, the baking time was not quite long enough to produce a nicely browned wing -- needed several more minutes.

  • Iced cantaloupe soup with jalapeño and basil (Cook the Book)

    • adrienneyoung on August 24, 2013

      it's entirely about how good your cantaloupe is. Mine was in season, and perfect, so the soup was WONDERFUL. A keeper.

  • Mulligatawny soup (Classic Cookbooks)

    • meggan on November 09, 2012

      This was not as good as other mulligatawnys I have made. It was too thick and the chickpea flour gave it a weird consistency.

  • Slow cooker savory pot roast

    • chawkins on January 18, 2014

      Effortless 5-ingredients meal. Great for when you are out all day but want a home cooked meal at the end of it. I'll add other vegetables such as onions, celery, parsnip, mushrooms and/or peas(added a little before serving) next time.

  • Boeuf en daube Provençal (Cook the Book)

    • ellabee on October 14, 2013

      Pressure cooker recipe. Marinate beef overnight or several hours.

  • Lengua en salsa verde (The Nasty Bits: Tongue tied)

    • PinchOfSalt on March 06, 2014

      Made this with two small (about 1.5 pounds each) beef tongues from my meat CSA. Very tasty! Also, this recipe can be mostly made ahead. I boiled the tongue and made the tomatillo sauce and refrigerated each component. The two came together quickly and easily to make a great weeknight meal. All I had to do was peel and slice the tongue, saute it, add the sauce, heat, and enjoy.

  • Warm sausage and lentil salad (Dinner Tonight)

    • bwehner on October 14, 2012

      Added some sherry vinegar and sun dried tomatoes. Delicious!

  • Apple cinnamon quick bread

    • mattheinz on September 22, 2013

      Really good, nutritionally about the same as eating a cookie. Might consider doubling the apples next time.

  • Blueberry banana muffins (Sunday Brunch)

    • Elena Rose on July 17, 2013

      recipe is fine, not bad but nothing spectacular

  • Dried-blueberry muffins

    • ssdrabek on September 02, 2012

      I made it as a bread instead of muffins...my kids really liked it, but I thought it lacked flavor, will make again for kids for sure!

  • Leftover mashed potato biscuits (Sunday Brunch)

    • Zosia on December 01, 2013

      Excellent end use of leftover mashed potatoes. The biscuits baked up tender and fluffy rather than flaky, had a good neutral flavour and didn't dry out as quickly as most. They were done in 18 minutes at 400F (misread the temperature setting but it worked out)

  • Brown butter cornbread (Gluten Free Tuesday)

    • cassiemcgannon on August 05, 2012

      The best gluten-free cornbread recipe I've found.

  • The Silver Palate's corn bread-sausage stuffing with apples

    • chawkins on November 29, 2013

      Very good. I used Bob Evan's sage sausage, Granny Smith apples and basted with copious amount of turkey dripping.

  • Carrot cake muffins with cream cheese frosting

    • RuthGo on October 30, 2012

      I used 2cups cake flour instead of the all purpose and omitted the orange zest. Tastes delicious!

  • Marian Burros' macaroni and cheese (Sunday Brunch)

    • spharo00 on January 25, 2013

      I left the onion out of this recipe and used elbow macaroni in place of the cavatappi pasta. I liked that this macaroni and cheese had hot sauce in it - it gave it a bit of a kick. Overall, the dish was just to greasy for me and not nearly as cheesy as I would have liked.

  • Green tomato curry with potatoes and garlic (Dinner Tonight)

    • Vanessa on October 11, 2012

      How can something so simple taste this good? (Especially something that turns out an undistinguished sludge brown.) We served it over quinoa, and we had to make an entire SECOND skillet of it immediately it because we had to have more, right now.

  • How to make Japanese curry rice from scratch

    • zorra on March 30, 2014

      Delicious & not difficult at all. So much better than store-bought blocks of curry roux with undesirable ingredients & sky-high sodium. Used tofu, & added eggplant per writer's note & red bell pepper for color.

  • Lidia's marinara sauce

    • chawkins on July 23, 2013

      Solid quick marinara sauce. I used the first of season home grown tomatoes from the green house, resulting in a lovely sweet sauce. My basil plant is kind of puny with small leaves, so doubled the number of leaves I put in. Added Trader Joe Turkey meatballs and served with angel hair pasta and Parmesan.

  • Dorie Greenspan's double chocolate cupcakes

    • fprincess on May 24, 2012

      The instructions were very detailed. I had to make one substitution - I didn't have buttermilk so I used milk with a little white vinegar. I had a small issue with the melted chocolate re-solidifying very rapidly before being mixed with the other ingredients. So in the end, there were a few little chunks of solid chocolate in the cupcake, but this was actually a nice surprise. The tops of the cupcakes cracked. They are a little difficult to frost because the ganache solidifies quite rapidly. The cake itself was moist and had a great flavor. It was a nice cupcake, but nothing especially memorable. I liked the ganache frosting although it seems more restrained, more refined maybe than most other recipes. Pictures here: http://forums.egullet.org/index.php/topic/14778-cupcakes-recipes-decorating/page__st__210__p__1878679#entry1878679

  • Blueberry overload coffee cake

    • RuthGo on June 16, 2014

      This has become my go to blueberry cake recipe. It's lovely for brunch or just to have around for a quick breakfast or snack. I always go with walnuts for the crumb topping just as a personal choice.

  • Thick and chewy chocolate chip cookies

    • ssdrabek on August 19, 2012

      Maybe it was just me....but these did not turn out that great...there has to be others out there that are better....

  • Coffee cake with espresso glaze and cardamom crumble (Cook the Book)

    • TrishaCP on May 14, 2012

      This is a seriously tasty cake, but I had some issues putting it together. First, the cake is moist and delicious. (As it should be, with all of that butter!) The coffee glaze is tasty but subtle and goes really well with the cardamom crumble. However, I didn't have any luck in getting the crumble to adhere to the cake. I had to assemble the cake after the glaze and crumble had cooled- I don't know if that is why. Anyway, if I made this again, I think I'd add the cardamom directly into the cake batter, rather than on the crumble.

  • Simple chocolate mousse

    • rstuart on June 12, 2014

      Very good, and quite simple. I was worried about raw eggs so used pasteurized egg whites..

  • Irish apple cake (Cook the Book)

    • twoyolks on March 23, 2013

      The crust was good. The apples did not cook fully. The cloves give the apples an odd flavor.

  • Florentine bars (Cook the Book)

    • Jane on December 26, 2013

      I made these from the recipe in the book which is slightly different than the one on SE. SE says diced orange peel whereas the book recipe calls for candied orange peel which will be a lot less bitter. I made the peel from clementines, following the recipe on p.133. These bars were completely delicious. combining buttery shortbread, caramel and the tart crunch of almonds, dried cherries and dried peel, then drizzled with dark chocolate,

  • Mini pistachio tea cakes (Cook the Book)

    • thetoastedsprinkle on May 15, 2012

      These little cakes are so simple to make it's almost mind boggling. Their flavor is super intense, but in a great way. I used a recipe by Pierre Hermes for the pistachio paste (which included ground almond meal and a simple syrup) that worked beautifully. In my opinion they don't even need a frosting, just some powdered sugar and fresh fruit.

  • Rhubarb cream cheese pie with fresh strawberries (Cook the Book)

    • TrishaCP on September 14, 2013

      A nicely decadent dessert and a good option if you want the classic rhubarb- strawberry combo but don't want to cook your strawberries. A pre-baked pie shell is filled with rhubarb tossed with sugar and cornstarch (I sometimes find the recipes in this book erring a bit on the sweet side, but I thought 1/2 cup here with the 1lb of rhubarb was just enough). The rhubarb is baked in the crust for about 15 minutes-enough to soften it slightly but not enough for it to break down. A lightly sweetened cream cheese-based custard is then added and baked until set. The pie is finished by topping with fresh strawberries- I didn't garnish with powdered sugar as my berries were very sweet. The rhubarb custard base is interesting- the rhubarb pieces stayed intact through baking so you get nice bites of the fruit with the tangy cream cheese - you could actually omit the strawberries and have a decent rhubarb cream cheese pie....but it is really pretty and delicious with the strawberry topping.

  • The gin-gin mule (Time for a Drink)

    • fprincess on May 04, 2012

      One of my favorite cocktails. I tried it recently with my first batch of homemade (yeast fermented) ginger beer. The spices in the beer (coriander, fennel, celery) gave a nice little twist to the cocktail. Picture here: http://egullet.org/p1875799

  • Louanalao (Drink the Book)

    • fprincess on June 27, 2013

      Named after the old name for St Lucia ("Land of Iguanas"), this drink is normally made with Chairman's reserve silver. I did not have it on hand so I used Flor de Cana 4 year white rum. Interesting alliance of Campari with allspice, lime and strawberry. It works quite well. Refreshing, tropical, a little tart, and with intriguing spices. It reminds me of the Jungle Bird which is one of the rare tiki drinks that uses Campari, but it feels more light & subtle. Photo here: http://forums.egullet.org/topic/125793-the-tiki-drink-discussion-topic/?p=1923525

  • The slope (Time for a Drink)

    • fprincess on May 07, 2012

      I was concerned that the apricot may overwhelm the drink. It was quite the opposite. At first this Manhattan variation seemed a little intense with the Punt e Mes and rye dominating the drink. The apricot gave it a nice subtle finish. Picture here: http://forums.egullet.org/index.php/topic/86148-apricot-brandy-apry-etc/page__st__90__p__1868890#entry1868890

  • St. Nick sour (Time for a Drink)

    • fprincess on January 07, 2013

      If orgeat can be used an the sweetener in an Old-Fashioned variation, it also works very well in this Whiskey Sour variation. I used Elijah Craig bourbon and a Cara Cara orange. These are a subtype of Navel oranges. They have a pink color and a delicate flavor with raspberry/grapefruit underdones. They are not very acidic. This cocktail is essentially the same as the Eastern Sour in Beachbum Berry Remixed, but with less juice. It goes down very easily! Photo here: http://forums.egullet.org/topic/52996-orgeat/page__st__210__p__1904357#entry1904357

  • Potato and kale frittata (Dinner Tonight)

    • bwehner on June 08, 2014

      Delicious base recipe. Add meat (eg sausage, salami, prosciutto) and/or cheese (eg crumbled feta, chèvre, Parmesan) as desired

  • Smashed potatoes (Grilling)

    • bernalgirl on June 05, 2012

      Delicious, tender, don't skimp on the salt and pepper. Having these prepped in advance on a baking sheet made it easy to grill the whole dinner while visiting with guests.

  • Mexican roadside chicken with green onions (Grilling)

    • RuthGo on June 16, 2014

      Delicious. I used it on a whole cut-up chicken as opposed to a whole chicken. Very easy sauce to make and definitely follow the directions about putting the chicken on the cool side of the BBQ first. The fat renders over the chicken and keeps it juicy. Sauce is flavorful but not spicy. Heartily recommended.

    • minerva on April 14, 2014

      Fantastic grilled chicken.

  • Membrillo-roasted lamb (The Secret Ingredient: Membrillo)

    • chawkins on April 09, 2013

      It's only okay. The sweet glaze totally masked the taste of the lamb. I rather have it my usual way: dredge in Dijon, then in panko and pan-fry.

  • Hunan lamb (Seriously Asian: The function of cornstarch)

    • chawkins on September 05, 2013

      Step 4 is missing in the recipe: I believe that is to blanch the lamb pieces in the 2 cup of oil. I made this with beef. It is okay, nothing special. I had to use up some leeks.

  • Brined pork roast with red cabbage and semmelknödel (Sunday Supper)

    • bwehner on October 27, 2012

      Delicious dumplings. Don't over brine.

  • Sweet and sour spare ribs (Dinner Tonight)

    • sir_ken_g on June 03, 2012

      This was excellent. 15 minutes is far too short to simmer thought. 45 was about right.

  • Honey-soy glazed salmon with bok choy (Dinner Tonight)

    • ssdrabek on August 31, 2012

      I should have baked a touch longer, next time try 13 minutes and spread some marinade over the salmon...and TRIPLE the kale, loved it!!

  • Warm cannellini bean and herb salad (Dinner Tonight)

    • pgarcia on December 03, 2013

      Oh - this is marvelous! Ate freshly made with dinner Sunday evening. Then, took to work for lunch today (Tuesday) - ate it at room temperature. Amazing both ways. I will make this often!

  • Pork and mustard-cream cabbage (Meat Lite)

    • chawkins on March 16, 2013

      Wow, this is an outstanding dish. The pork chop is just plain old pan-fried pork chop, it is the cabbage that really makes the dish. I didn't have any bacon, so I omitted it and I didn't have cream, so I just used 2% milk with a tablespoon size pad of butter and it still turned out great. I did double on the pork though. I did not serve salad with it because with half a head of cabbage, an apple and an onion that's plenty of vegetables for two people.

  • Moroccan chicken with kumquats and prunes (Dinner Tonight)

    • Jane on January 18, 2014

      This was really good. I didn't have prunes so used dried apricots instead, which was rather a lot of orange with butternut squash and kumquats. But very tasty. Nice combo of sharp kumquats, sweet apricots, sweet squash and mildly spiced sauce, heavy with onions. I served it with Date couscous from Epicurious (where this recipe is originally from) which seemed more appropriate than rice.

  • Salmon with citrus dressing (Dinner Tonight)

    • pgarcia on April 28, 2013

      Now this was fantastic. The dressing complemented the salmon perfectly. I will be making this often!

  • Kogi-inspired bulgogi tacos with spicy slaw (Serious Heat)

    • minerva on September 01, 2013

      Too greasy when made with regular ground beef, but good. Served with kim chi as well.

  • Three-bean chocolate chili (Cook the Book)

    • krobbins426 on February 12, 2013

      Easy to pull together after work, but nothing particularly special. I suppose that is to be expected because cooking for 30 minutes doesn't give a lot of opportunity for the flavors to develop.

  • Barbecue chicken (Dinner Tonight)

    • spharo00 on April 01, 2012

      This barbecue sauce is delicious! I put it on chicken drumsticks and thighs during the last 10 minutes of baking and they came out sticky, spicy, and sweet. It made much more than I needed so I'll have plenty to use this week on other things. My family prefers this with a little less spice, but I like it just as is. When I make it for them, I cut the chile powder by half.

  • Shrimp Creole (Cook the Book)

    • vickster on May 27, 2013

      Delicious Shrimp Creole . . . 'nuf said!

  • Rigatoni with cauliflower, pecorino, hot pepper, and bread crumbs (Cook the Book)

    • Zosia on January 21, 2014

      Delicious end use for basic pantry ingredients and a head of cauliflower. I included the juice from the canned tomatoes so didn't require any pasta cooking water, and increased the crumb topping (1 cup breadcrumbs, 1/2 cup pecorino, kept the butter the same). Will definitely make again.

  • Broccoli Romanesco (Seriously Italian)

    • adrienneyoung on October 15, 2013

      Boring.

    • Cheri on October 15, 2013

      Steam/sauté and finish by caramelizing in a splash of olive oil. Delicious. Best served simply. Mild and unique taste when very fresh. Nothing like broccoli, more like cauliflower.

  • Bulgur 'risotto' with roasted asparagus (Meat Lite)

    • Jane on February 06, 2014

      I thought this looked interesting, since I had never cooked bulgur this way. The first problem was that Serious Eats was missing the second half of the recipe, though it was reasonably easy to work out what to do. There was far too much fat on the asparagus - 1 tbl butter and 1 tbl olive oil. The asparagus was swimming in it - I would just dribble some oil on before roasting. The idea of adding Brie at the end was a good one - it definitely amped up the flavor. The "risotto" tasted pretty good, not amazing but it's a decent side dish or vegetarian main course.

  • Polenta with mushroom ragu (Dinner Tonight)

    • minerva on March 04, 2014

      I found this recipe rather bland.

    • imaluckyducky on June 24, 2013

      I liked this! I adore shrooms and had more to use than the recipe required, so I doubled the mushrooms/the whole recipe and used a mix of oyster, shiitake, and white button mushrooms. I also cheated and didn't make my own polenta. I fried up premade from a tube (still good). Will make again.

  • Azorean kale, sausage, and bean soup (Cook the Book)

    • PinchOfSalt on February 04, 2013

      I was expecting a very flavorful soup. It was okay, but rather understated.

  • Fleisher's secret chicken rub (Cook the Book)

    • twoyolks on July 20, 2014

      This works really well on a grill smoked chicken.

  • Spinach salad with blood oranges and pistachios

    • Bloominanglophile on March 24, 2013

      This is a nice, refreshing salad. I might add one more tablespoon of olive oil so the dressing would coat the leaves a bit more?!?

  • Kohlrabi remoulade (The Crisper Whisperer)

    • TrishaCP on November 18, 2012

      Delicious way to use kohlrabi. Like a jazzed up coleslaw. I subbed one teaspoon garlic powder for the fresh garlic since I was concerned it would be too strong, and I am glad I made that call.

  • Chickpea salad with feta and mint (Dinner Tonight)

    • minerva on April 11, 2013

      Used half the feta and more chiles, came out great. I love the effect of frying up the chickpeas a bit.

  • My favorite potato salad

    • chawkins on December 24, 2013

      My favorite too. I omitted the oil and the vinegar.

  • Shrimp and grits with arugula (Dinner Tonight)

    • TrishaCP on November 18, 2012

      I really enjoyed this dish, but it is very rich and you don't need much per serving. Also, I would recommend a baby arugula with this one. I had very mature arugula from my CSA, and it was too strong a flavor to stand up to the shrimp.

  • Cumin seed roasted cauliflower with salted yogurt, mint, and pomegranate seeds (Cook the Book)

    • Jane on April 18, 2012

      I cook this regularly from Cook This Now and it is one of the most fantastic dishes. Very quick and easy to put together but the flavors and textures are wonderful. I think my record was making it three times in one week.

  • Arrogant Bastard Ale onion rings

    • Rinshin on May 04, 2014

      I did not know if I should rate this 1 star or 4 star, but I took the middle ground. This recipe as it's written does not work. The coating batter just slips off the onion even after drying the onion rings. The author mentioned something like "like tempura batter", and after the first few onion rings slipping off the batter once in the hot oil, I realized the problem and was able to rectify. You need to flour the onion rings first before dipping into batter. This is the classic way of making tempura and you will see chef's brushing on flour at tempura restaurants in Japan. Once I coated the onion rings with flour first then into batter, it went really well. Matter of fact, my husband said these were the best onion rings he's ever eaten. Go figure!

  • Grilled broccoli rabe

    • PinchOfSalt on May 09, 2014

      Could there possibly be a simpler recipe for broccoli rabe? Or a tastier one? This one is so good, why bother trying to find out.

  • Roasted moong dal with mustard greens

    • Vanessa on April 08, 2012

      This was GREAT. Toasting the moong dal is brilliant. And a great way to use the overflow of mustard greens from the CSA! Next time I make it, I will double it. (It claims to serve 4-6, but perhaps that would be as part of a meal with several dishes; it served barely served two when we had it with a big dish of stuffed mushrooms.)

  • Maple mashed sweet potatoes (The Secret Ingredient: Maple syrup)

    • chawkins on June 11, 2014

      Very good. To me, the secret ingredient is not the maple syrup, it is the whole grain mustard. The graininess of the mustard adds texture to the mash and the pungency cuts the sweetness.

  • Chile roasted corn pudding

    • Grywhp on January 01, 2013

      Bland and boring. Might benefit from chopped jalepenos and ground black pepper.

  • Autumn celeriac (celery root) puree

    • krobbins426 on December 31, 2012

      Delicious alternative to mashed potatoes. My 15 month old begged for more. Came out a bit thinner than I expected, which may be due to the type of apple I used, since I didn't have a granny smith.

  • Kimchi stew (Kimchi jigae) [Dinner Tonight]

    • eselque on October 13, 2012

      Used bacon and shallots, Mother-in-Law's kimchi. Used less gochujang and no gochugaru, added a splash of rice vinegar to make up for kimchi liquid. Very spicy--almost too much for G, but just right for me.

  • Pumpkin turkey chili (Healthy & Delicious)

    • chawkins on January 07, 2014

      Very good quick chili. I used butternut squash puree instead of pumpkin because I have a stash in the freezer, I also used a whole green pepper instead of half green and half yellow. The butternut squash puree added sweetness and body to the chili, very satisfying for a cold night.

  • Tomato soup with roasted garlic and herbs

    • minerva on June 24, 2014

      Used fresh basil, added at end. Great for a healthy side.

  • Lentil soup (Cook the Book)

    • spharo00 on March 11, 2013

      This recipe took a great deal of time to make and the end result was unappealing at best. The soup is a muddy brown color (to be expected of lentil soup), but the taste was also bland and the texture sandy/grainy. I'm not sure what I did wrong, but it was definitely not a great soup. More of a mush really.

  • Chinese chives (Seriously Asian)

    • chawkins on June 18, 2013

      Very good use of the garlic chives from my garden. I usually make little chive omelets, one by one. This certainly is a lot faster and I can use up a lot more chives.

  • Kabocha pumpkin hot pot

    • minerva on March 18, 2014

      Added bonito and kelp with the mushroom broth. Added wakame seaweed to hot pot, used soba instead of udon.

  • Spaghetti squash with ricotta, sage, and pine nuts (Healthy & Delicious)

    • pgarcia on September 08, 2013

      This was delicious! My husband, who isn't always keen to try new vegetable preparations, even remarked that he really enjoyed this. I will make this again!

  • Easy skillet braised chicken with peppers and paprika

    • TrishaCP on August 25, 2012

      This was just ok-surprising for a J. Kenji Lopez-Alt recipe. We cut down the chicken stock to 2 cups, but it was still just way too much liquid for the sauce.

  • Swiss chard braised in shiitake butter

    • adrienneyoung on March 06, 2014

      Keeper! Great midweek goody, and very adaptable. You could add leftover roast chicken for a bit of protein, for example, and call it a skillet supper...

  • Chicken salad with tahini-yogurt dressing

    • zorra on April 02, 2014

      With with surplus roast chicken & green beans on hand, went in search of a dinner salad recipe. This, from Patricia Wells, is a tasty one, a nice alternative to mayo- or vinaigrette-based versions. Easily varied with what's available, too. Will definitely repeat.

  • Turkey tortilla soup

    • imaluckyducky on January 11, 2014

      4 out of 5 stars. This was a hit and the heat level is a solid mild to medium! Soup has a great flavor base, but seasoning with salt and squeezing some lime juice at the end is very necessary to make it sing. You'll need to use more salt than you think you'll need. Cilantro as an add-in makes it awesome, the avocado gives a pleasantly creamy bite, and the fried tortilla (I used chips) added a nice texture. Recipe says it takes 30 minutes, but I found it closer to 45. Will make again to use up future turkeys, and will probably add some ground chipotle next time.

  • Not your abuelita's tortillas

    • Zosia on December 14, 2013

      These were great! Easy-to-make and far superior to any corn-wheat tortilla from the grocery store. The smaller ones tended to puff up like pitas so I made most of them the 8" size, rolling the dough thinner.

  • Old fashioned latkes

    • bernalgirl on April 01, 2012

      Outstanding! This recipe makes wonderfully crispy-on-the-outside, tender on the inside latkes. We make ours a bit smaller than they suggest, and they still come out great.

  • Flourless Nutella chocolate torte

    • Jane on March 03, 2013

      This is one of the richest chocolate cakes I have ever made - which is a compliment in my book. Made with ground hazelnuts and Nutella and no flour, it very moist, basically a baked chocolate mousse. A great special occasion dessert and because it is so rich, one cake should serve 16 people, so it's good for a party.

  • Breakfast garlic toast

    • spharo00 on April 26, 2012

      The garlic in the toast was very overpowering, and even after cooking it still had a raw bite to it that was hard to overlook.

  • Dutch courage from Highlands Bar and Grill

    • fprincess on March 22, 2012

      Very nice cocktail. I used tangerines and a cara cara orange. http://egullet.org/p1867844

  • Cooking Light's pork medallions with port wine-dried cherry pan sauce (Cook the Book)

    • Rinshin on February 09, 2014

      Few reviewers mentioned they thought it was too sweet. I cut the sweetness in half by using half the amount of dried cherries, half of jam, and half of port and increased with dry red wine. My husband thought it was just ok, but for me it was way too sweet. If you are used to eating desserts often, sweets, sugar in foods, this may not be too sweet, but for me it was not good. I do not care for sweet main course.

  • Poulet's preserved lemon chicken with olives with almond couscous (Cook the Book)

    • Maura on February 14, 2013

      I used lemons I preserved (so easy), and used a full cup of water in the recipe. Served with almond / dried apricot couscous. Everyone loved it

  • Smoky charred cauliflower and potato soup with kale

    • Laura on March 12, 2014

      I followed the directions very closely except that I increased the kale and decreased the potatoes. The soup was extremely spicy, but did not have any flavor at all. Spicy does not equal flavor. I feel like I just wasted a lot of very nice kale and cauliflower. On the other hand, it was quite healthy.

  • Crispy potato, onion, and mushroom rösti

    • Zosia on March 12, 2014

      This was really quite delicious but I had trouble keeping it together. It survived the first flip onto a plate then back into the pan but the final slide onto a cutting board wasn't going to happen so I served it directly from the pan.

  • Maple and mustard-glazed salmon with roasted Brussels sprouts

    • bernalgirl on June 04, 2012

      A 15 minute recipe (including heating the oven) without the brussel sprouts.

  • The dutchess

    • fprincess on January 11, 2013

      I used Bols genever, canned pineapple juice, and homemade orgeat. It's not bitter at all despite the large amount of Angostura. It feels like it has egg in it because it is creamy and rich, but I think that's just from the orgeat. I don't find the color particularly appealing, but it tastes quite good in a comforting way. Photo here: http://forums.egullet.org/topic/52996-orgeat/page__st__210__p__1905038#entry1905038

  • Braised heart with olives, dates, and cinnamon

    • autonomatic on August 12, 2013

      Subbed fresh figs for dates. This was good. The recipe is lacking salt aside from the olive brine but I'm sure if you're brave enough to cook heart you can figure that part out.

  • Grated carrot and mint salad with honey lemon vinaigrette

    • michalow on June 02, 2012

      Changed proportions to approximately 1 Tbs olive oil, 3 Tbs lemon juice, 1 tsp honey. Added some parsley and cayenne. Very good result.

  • Roasted beet salad with goat cheese, walnuts and honey Dijon vinaigrette

    • TrishaCP on May 19, 2012

      Really great recipe. I am slowly trying to overcome my suspicion of beets, so used golden in this since they seem less intimidating than the red. (And it's what I had in my CSA basket anyway.) The dressing is really what makes this- that and nice fresh chevre. Definitely will be making this again.

  • Bee sting

    • fprincess on October 15, 2012

      It's a simple Bee's Knee variation with reposado tequila and a muddled jalapeño slice, lemon juice and honey syrup. Straighforward but hits the mark. It's fresh with a touch of heat. Photo here: http://forums.egullet.org/topic/143010-mixed-drinks-with-honey/page__p__1894327#entry1894327

  • Grilled chorizo stuffed poblano peppers

    • bernalgirl on June 05, 2012

      I've made this to the recipe and vegetarian, and really like them both. It's the grilled poblanos that make this dish. For a vegetarian take, sub out the chorizo for a packet of soyrizo lighly sauteed with a chopped onion. Fold in about 1 cup of cooked whole wheat couscous, it improves the texture. Will definitely make this again.

  • Carrot walnut loaf cake

    • TrishaCP on May 20, 2012

      I made these to help use up my CSA carrots. I didn't end up with sufficient batter to fill two 9X5 loaf pans per the recipe- as a result my bread was a bit flat. (I did sub 1/12 cups of whole wheat flour for the AP flour, not sure if that made a difference.) The flavor was good, but I probably wouldn't make this again.

  • Mindy Fox's peanut soba, cabbage, and chicken salad

    • minerva on April 24, 2013

      Left out chicken since peanut butter and soba have enough protein. I upped the amount of garlic, ginger, and sriracha. I also added some chopped fresh Thai chiles, made it very spicy.

  • Patricia Wells's warm potato salad with capers, scallions & mint

    • imaluckyducky on July 05, 2013

      Patricia Wells was not lying when she said this dressing was assertive! I adore capers, so I thought it balanced well against the silky base of the potatoes. I used a mix of mint, tarragon, and parsley (that's what I had on hand), but I imagine this would be good with almost any fresh herbs you had to throw in. I'm already planning on making another batch in a few days.

  • Barbara Kafka's Chinese chicken in the pot

    • bernalgirl on June 05, 2012

      Lovely comforting dinner. I used thinly sliced boneless skinless chicken thighs so it would come together more quickly, which sacrificed the richness of the broth, but served it with hoisin and sriracha to doctor the broth at the table. You could easily sub napa cabbage or spinach for the snow peas, seems pretty adaptable.

  • Michael Natkin's potato and green bean salad with arugula pesto (Cook the Book)

    • bernalgirl on June 10, 2012

      Great recipe, perfect summer BBQ or picnic salad. Flavors develop nicely as it sits.

  • Grilled bratwurst with beer, mustard, and sauerkraut

    • chawkins on April 08, 2013

      Braising the brats before grilling kept them moist and yet had a crisp skin. Brats and kraut on baguettes made this a quick and easy meal.

  • Chinese pepper steak (Stir-fried beef with onions, peppers, and black pepper sauce)

    • TrishaCP on August 28, 2012

      Really tasty, though be careful about how long you let the beef marinate. Mine marinated for about twice the time called for in the recipe while I was preparing other ingredients, and it came out on the salty side.

  • Orange blossom-sesame cake with peaches

    • minerva on April 14, 2014

      Cake was good even without peaches.

  • Fresh cod in a paper bag with zucchini, tomatoes, and mint

    • TrishaCP on August 15, 2012

      Tasty and a perfect summer weeknight meal. Definitely serve with bread to mop up the delicious sauce!

  • Mexican street corn salad (Esquites)

    • Grywhp on July 15, 2012

      Accidentally made this without mayo and it was awesome!

  • Quick zucchini and dill pancakes

    • cassiemcgannon on July 27, 2012

      Quick, easy and good. Recipe works fine with rice flour substituted for plain flour. Good with mayo or BBQ sauce on the side instead of yoghurt, too.

  • Plum sorbet

    • Rinshin on July 20, 2014

      I made this sorbet using Satsuma plums from home garden. Since Satsuma plums are more meaty and much more intense in taste than most other plums, we had to add a little water while using the blender for each pass. Took about 5 sessions of blending the plums. Each session should be ok with maybe 2-3 pass since not possible to blend all the plums at one time. Made double the recipe. Very easy to make but like any fruit preparation a little time is needed to remove the pits. The taste is fantastic and the reason I'm giving 4 1/2 star instead of 5 star is because this recipe assumes plums are plums. In our case, we knew right off that some water was needed to make blender go.

  • Chinese-style steamed eggplant with soy sauce and sesame oil

    • robinorig on August 23, 2012

      Was looking for something to do with my CSA eggplant & saw this. Really simple, delicious. Substituted sriracha for the chili oil, used the cilantro, scallions & toasted black sesame seeds. Added a bit extra sesame oil, a little less sugar & a pinch of salt. Love that there's minimal oil in it, so healthier than the usual Chinese recipe. This ones a keeper.

  • Susan Feniger's lemon marmalade (Cook the Book)

    • firecooked on May 24, 2014

      Made using a mixture of raw sugar (1 cup) and honey (about a half cup), plus added 4 coins -- quarter sized of ginger. Cooked for almost an hour to get to 218 a 219F, was quite dark, but very tastey! May 2014

  • Kentucky corpse reviver from peels

    • fprincess on September 26, 2012

      Very pleasant, but I still prefer the gin version. Photo here: http://forums.egullet.org/topic/22567-lillet/page__st__120__p__1892219#entry1892219

  • Balsamic marinated portobello burgers

    • adrienneyoung on November 19, 2012

      ok, but not to be repeated. Leite's "garlicky lemon marinated portobellos" is so infinitely much more addictive. Also, note to self: quit toasting the buns so hard. Owie!

  • Ultra-creamy spinach and mushroom lasagna

    • Cheri on October 13, 2012

      This is quite good, but don't be fooled, it is ULTRA creamy. I made 1/2 recipe. The lemon in the mushrooms gives a nice contrast flavor with the richness of this dish. A little goes a long way. This browned in my oven at 25 minutes, with no need to broil at the end. I would make this again. Prep time is truly an hour.

  • Roasted beet soup with thyme, lemon, and crème fraîche

    • krobbins426 on February 04, 2013

      I used beef broth instead of veggie. Added greek yogurt instead of creme fraiche. Adding a little sherry vinegar to each bowl definitely raised it several notches in flavor.

  • Smitten Kitchen's big cluster maple granola (Cook the Book)

    • radishseed on March 30, 2014

      I have made this recipe twice without achieving the promised big clusters. However, it is delightfully crunchy, with a nice balance of sweetness with the other flavors. I got the best results with 40 min. baking time; 45 min. was getting too brown.

  • The ultimate turducken

    • Triciar on December 23, 2013

      Well researched about cooking method... If you want success with turducken read this.

  • Turkey or chicken n' dumplings

    • krobbins426 on January 18, 2014

      Great use for leftover thanksgiving turkey that was frozen.

  • Roasted butternut squash and red onion with tahini and za'atar from 'Jerusalem' (Cook the Book)

    • krobbins426 on January 14, 2013

      Absolutely delicious. Comment on the website seems accurate that you could use this sauce for a variety of winter vegetables, not just butternut squash.

  • Thai herbal salmon salad (Phla pla salmon)

    • TrishaCP on November 24, 2013

      The recipe has an error- it does not provide the amount of fish sauce needed.

  • Chicken taquitos with guacamole

    • imaluckyducky on December 17, 2013

      I made this recipe using the 1.5 lbs of turkey I had in the freezer leftover from Thanksgiving. The ingredients are simple, but they carry a powerful punch of flavor. The salad greens and radish are a nice addition and make the plate look a tad healthier, however I wouldn't fret if you don't have either in your kitchen. Using pre-cooked and thawed turkey, this recipe took me about 30 minutes from start to stuffing them in my face, so I would highly recommend using this recipe as a base for any leftover meat you have and don't know what to do with. The amount of filling you make is WAY MORE than 12 corn tortillas' worth, so the extras are being made later in the week. They also maintained a good deal of texture the next day re-heated. Will make again!

  • Easy pork and three bean chili

    • chawkins on February 27, 2014

      Excellent chili. Raisins and orange juice in a chili sounded odd to me at first, even though they usually paired well with pork. But I guessed you needed the sweetness to tone down that quarter cup of chili powder, so I tried the recipe and loved it. I cut the pork to half of the recommended size, used fresh orange juice and garbanzo beans.

  • Chicken kebab with carrot-raisin salad and Greek yogurt sauce (Tzatziki)

    • minerva on July 17, 2013

      I use this recipe to improvise. I tend to shred the carrots instead of julienne. I also tend to use more dill and garlic than the tzatziki calls for, with a high cucumber to yogurt ratio. As for the chicken, my favorite is to toss it with coriander, smoked paprika, salt, black pepper, minced garlic, and olive oil then let sit for a bit before broiling.

  • Charles Phan's lemongrass beef stew (Cook the Book)

    • Three_Quarters on February 11, 2014

      This has to be one of my favorite recipes. I significantly reduce the amount of beef and increase the veggies (bok choy thrown in a few minutes before serving) but the flavors are rich and comforting, perfect for a cold night.

    • Laura on February 14, 2014

      A more appropriate name for this recipe would be 'Beef Lemongrass Soup.' There is so much broth relative to the solid ingredients and the broth is not thickened at all. If a stew consistency is desired, then reduce the broth significantly and add a thickener. I followed the directions closely with the exceptions that I added cubed mushrooms and sautéed baby bok choy. Even so, the broth overwhelmed the amount of solids. I will make this again because the broth is very flavorful and redolent of the lemongrass, but with some major changes. I would use beef stew meat instead of short ribs (for economical reasons) and reduce the amount of beef and increase the vegetables. I would eliminate the daikon radish because the cooked version loses its sharpness completely and is just tasteless. I would replace it with turnips. I would also add potatoes and even more mushrooms than I did and the bok choy.

  • Ultimate king ranch chicken casserole

    • chawkins on March 03, 2013

      An excellent and healthy version of one of our favorite casseroles. I used sirracha for the hot sauce.

  • Scallion pancakes from 'The Chinese Takeout Cookbook' (Cook the Book)

    • robinorig on March 31, 2013

      Original recipe from her blog: http://appetiteforchina.com/recipes/chinese-scallion-pancakes-photo-photo-recipe

    • krobbins426 on November 17, 2013

      Much too fiddly for a weeknight, but very tasty.

  • Jamaican beef stew with rice

    • minerva on January 18, 2014

      This is great. Next time I might serve it with rice and field peas instead of just rice for extra nutrition.

  • Deborah Madison's spring garden hodgepodge of radishes, leeks, and peas depending... (Cook the Book)

    • Queezle_Sister on April 19, 2013

      I prepared this for dinner last night, and it was both FANTASTIC and EASY. I used a paella pan to bake the ricotta, and panko as the crumbs. I had to use frozen peas and a regular yellow onion, but it was still great. I followed the suggestion about pasta - using bow-tie - and put the pea/pasta mix on top of and next to the ricotta. By doubling the amount of peas and pasta, this was a great main dish for four. Even the teenagers in the house really enjoyed it. Don't skimp on the sage or lemon zest, and be sure to add salt.

  • King of falafel & shawarma's falafel from 'New York a la Cart' (Cook the Book)

    • imaluckyducky on January 07, 2014

      A VERY happy 5 stars. This is, hands down, the best falafel recipe I've ever tested. This produced light, textured, highly flavorful falafel that finished almost creamy on the tongue. The best part is that, because the recipe calls for using dried chickpeas that have been soaked, this comes together quickly. From start to finish this took me under 30 minutes to assemble with superior flavor. I was lucky and had all the spices on hand, so this was also a super cheap. The only warning I have is that these fry up with a darker interior that I'm not used to. This will become a monthly dinner.

  • Eggs baked in avocado

    • krobbins426 on April 30, 2013

      Sounded a little gross, but was actually pretty tasty and the kids loved it. Next time, I need to make sure I hollow out the avocado a bit more before putting the eggs in. We baked as directed, but ultimately ended up putting the broiler on to really get the tops of the eggs done for the kids.

  • Roast asparagus with tomato relish from 'Family Table' (Cook the Book)

    • mcvl on April 26, 2014

      Overall a very successful dish. The recipe makes about double the relish that you'll need for four, but the relish will find other uses. I saved time by using one can of tomatoes in place of the fresh. I wish I had doubled the red wine vinegar and leave out the balsamic -- the onion and celery make the relish sweet enough!

  • Henry's cheese spread from 'The Lee Bros. Charleston Kitchen' (Cook the Book)

    • TrishaCP on July 01, 2013

      A tasty, rich, and pungent spread. (And it is a spread- the consistency is much thicker than dip.) I omitted the beer and used water instead- that was a fine sub since the other flavors are so strong. I used a spicy ketchup and so omitted the hot sauce- but that is a component to really just add to taste anyway. I served with carrots and celery and liked those options as they helped to somewhat lighten the richness of the dip.

  • Quick ginger-almond cake

    • ellabee on May 28, 2013

      Requires food processor.

  • Soft-cooked eggs on cheesy skillet hash

    • Cheri on June 22, 2013

      Easy and quite tasty. I substituted pepper jack for the cheddar cheese, which gave it just the right amount of zip for a weekend breakfast dish.

  • Roasted okra chips from 'Mastering the Art of Southern Cooking' (Cook the Book)

    • krobbins426 on July 01, 2013

      Used the dehydrator rather than the oven and seasoned with smoked paprika, salt, and garlic powser. They cooked down a lot. But the kids gobbled them right up. They might have lasted about 5 minutes.

  • Chewy malted milk chocolate cookies

    • elizabethzvolpe on October 06, 2013

      Just incredible. So chewy, buttery, chocolatey and plain delicious. This is going to be my go-to cookie.

  • Beet and lentil salad with feta and fried eggs

    • bwehner on November 09, 2013

      Could add toasted walnuts or other nut

  • Turkish coffee brownies (Bake the Book)

    • elizabethzvolpe on September 23, 2013

      The first time I made these they were good, but not great. I found that the spice combo as written is heavy on the cardamom, so much so that I couldn't even really distinguish the coffee flavor. The second time around I used 1 3/4 teaspoons of instant espresso and only 1/2 teaspoon of cardamom and this time they were GREAT.

  • Creamy roasted red pepper and cauliflower soup

    • PinchOfSalt on March 25, 2014

      A keeper, even thought it is a bit on the spicy side. Very thick but not at all heavy. Definitely benefits from some lemon juice. Next time I will cut back on the crushed red pepper.

  • Creamy Brussels sprouts and mushroom lasagna

    • Cheri on February 24, 2014

      This is very good. I added about 1-1/2 cups shredded rotisserie chicken that was hanging out in the fridge. Added it to the mushroom layer. Included a light layer of sliced (torn) fresh mozzarella. Only used three pasta layers. Perfectly done in 30 minutes, as directed. This took about 40 min. to assemble. I'm sure it would freeze nicely. The caramelized, shredded brussel sprouts were really a nice savory note in this dish. I will definitely make this again, it's a great non-tomato alternative. Hearty winter dish. Great reheated.

  • Spicy orecchiette with tuna, peas, and lemon

    • alisonkc on May 23, 2014

      I found this to be boring. Apparently I didn’t check the comments on this one before I made it; after the fact I saw that they recommend doubling the amount of tuna and etc called for. If I make this again, I’ll cut the amount of pasta in half and leave the rest of the amounts intact, as this made a lot of food, and I couldn’t eat it all. But, it was super easy.

  • Spicy stir-fried tofu with coconut rice from 'The New Vegetarian Cooking For Everyone' (Cook the Book)

    • alisonkc on May 23, 2014

      Delicious! Also pretty easy and quick, particularly if you skip the 30 minute soak on the rice, which I did (mostly because I didn’t have time.) That didn’t seem to adversely affect the rice too much – if the internet is to be believed, the soaking mainly affects the flavor. And since you are not exactly eating this rice plain, I don’t think it really matters. Anyway. The tofu didn’t really get crispy, but it turned out well. I might try baking it next time to see what that does. But this was a really delicious meal, I enjoyed it. Only change I might make is to adjust the rice-to-tofu ratio, as I had a bunch of rice left over.

  • Two-minute mayonnaise

    • PinchOfSalt on May 28, 2014

      I tried this using my Bodum glass container (usually used for storing coffee beans) as it is only about 1/2 inch wider than my immersion blender. The recipe worked wonderfully well. At first the emulsion stalled out about 3/4 of the way through, but when I lifted the blender off the bottom of the container and tilted it (to catch an area where there was still oil out of the emulsion) the process picked up again. Note that I used a whole egg instead of just the yolk and some water, but there's no doubt the recipe would work at least as well if followed as written. Don't forget to add some salt and pepper when you are done!

    • Rinshin on May 31, 2014

      I discovered this recipe thanks to PinchOfSalt for reviewing this recipe and asking on the forum. Worked perfectly. I would love to come up with Kewpie style mayo using this technique. What a great recipe.

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