Notes about Recipes in this site

• Marco Canora's beef Bolognese

  • jzanger on March 09, 2014

    Delicious! I used half the amount of wine and eyeballed the measurements of most ingredients. This seemed to be just fine and it turned out wonderfully. I did most of my seasoning during the second half of the cooking process and made sure to stir, scraping up all the stuck bits from the bottom, every fifteen minutes or so. This is a recipe which calls for a splatter screen! Indeed, the simmering process took about three hours after 45 minutes of combining ingredients in the pot slowly. I will make this again.

• Sweet potato and red lentil soup with mint

  • Laura on January 25, 2013

    I made this as written with my homemade vegetable broth and it was fine, but nothing special. I pureed the soup in my Vitamix. Added a bit of yogurt and the chopped mint to individual bowls -- really didn't think that the yogurt, and particularly the mint, added much. If I were to make it again, I would try adding the mint prior to pureeing in the Vitamix.

  • thekitchenchronicles on January 21, 2013

    A perfect soup for a cold day- great flavors, the lime juice is a really nice addition.

• Fennel and olive salad

  • wester on January 15, 2014

    This was very tasty, but weird. It somehow didn't feel like a salad, maybe because there was no added acid.

• Kohlrabi salad

  • wester on October 17, 2017

    Ok, but I wasn't wowed. I'll stay with my regular lemon/soy sauce/olive oil dressing.

  • TrishaCP on November 24, 2012

    This was tasty and healthy and easy to make.

• Nigel Slater's pork meatballs in broth

  • wester on August 25, 2015

    My zucchini were a bit too large for this recipe, so I filled them with the meat mixture instead. In the oven, covered, at 160C for about an hour. Then take the cover off and raise temperature to brown them. Very tasty, will definitely repeat.

• Zucchini salad with tomatoes, peanuts, basil, mint and spicy fish-sauce sauce

  • radishseed on August 13, 2021

    Be careful when adding the sauce; it gets salty quick. I added some tofu to make this salad more substantial.

• Ottolenghi's spice cookies

  • radishseed on March 04, 2014

    These cookies are great! I love the soft texture. I think next time I would make them half size and bake for 5 minutes or so less.

• Banana chocolate walnut bread

  • Emily Hope on December 04, 2012

    While I like the idea of adding walnuts and chocolate to banana bread, this recipe was a bit of a bust because a) the size of loaf pan wasn't specified, although it was clear from the amount of batter that a larger one (9x5) was needed; and b) in that size loaf pan, there was still so much batter that the bread took quite a bit longer (10 minutes or so) to cook, and after I pulled it, I discovered that there was still a tunnel of uncooked batter in the center of the loaf, despite the ends being overcooked and dry. The recipe was adapted from a Gourmet cake recipe that used a 9 inch square cake pan originally, which I think would probably be more successful. But (shocking!) I think I prefer my banana bread/cake with oil rather than butter, so I probably won't try this one again.

• Coconut bread

  • TrishaCP on August 28, 2019

    This is really, really good and simple to pull together. I baked my loaf for 65 minutes, but didn’t remove from the pan for cooling until 30 minutes had passed.

  • Yildiz100 on April 03, 2017

    Easier and more delicious than banana bread. New family favorite. Needed the full 75 minutes.

• Aromatic Chinese oxtail stew

  • zorra on January 15, 2014

    Oxtails beckoned from the mark-down corner of the store but I had no idea what to do with them. Checked Eat Your Books on my phone & found this recipe. First time success with something new to us! Added about a cup of dried shiitake mushrooms & their soaking liquid. Definitely needed the overnight chill to remove the fat.

  • sir_ken_g on March 01, 2013

    The recipe says it takes 2 days. I did it in one by starting it in the morning. It takes lots of clock time but not much on hands time. Followed the recipe except skipped the last 15 minutes because it was plenty tender and I was afraid of burning. It was great!

• Corn fritters with sweet chile sauce

  • zorra on June 10, 2014

    Can't wait for fresh local corn to eat this, as often as possible in the too-short season, please. Sauce is essential, though I cut salt & sugar slightly.

  • Running_with_Wools on June 10, 2024

    Used frozen corn, store-bought sweet chili sauce, and gluten free flour. These were crisp and delicious. Served with grilled steak and green beans.

• Bihari green beans masala

  • blintz on April 12, 2016

    Delicious and easy. Went well with Mum's Chicken Curry from Made In India. But the beans took much longer to cook than six minutes! More like 15-20 on my stove and they were still crunchy!

• Kale chips

  • Astrid5555 on March 22, 2014

    Finally our turn to make kale chips and we loved them! So easy and delicious.

• Peas with olive oil and mint

  • eliza on March 04, 2014

    Very easy recipe from Nigel Slater. Tastes great with frozen peas and takes only minutes to make. Everyone should try this!

• Cauliflower soup

  • krobbins426 on March 08, 2013

    Made this with water (one option in the recipe), rather than stock, because I was out of stock. Resulting soup lacked a lot of flavor, but did provide a good canvas for adding seasoning, cheese, etc. I wouldn't make it this way again. I ended up with a cauliflower broth that I froze in portions that will need additional work to add flavor when I defrost. Will definitely use broth next time I make cauliflower soup.

• Gwyneth Paltrow's Mexican green goddess dressing

  • aargle on May 05, 2016

    This was very quick and easy. I used Greek yoghurt as that is what I had on hand. Makes heaps

• Niloufer Ichaporia King's Parsi tomato chutney

  • bernalgirl on February 21, 2021

    A favorite, I make this every year and enjoy it on everything from S. Asian food to cheese toast.

• Clementine Bakery's banana cake

  • michalow on October 30, 2012

    Great even without the frosting, though cake is quite sweet and could see how a tangy topping would the perfect contrast. Forgot the vanilla, still delicious.

• Minestra of root vegetables

  • michalow on January 24, 2018

    This is a tasty and satisfying winter soup. I cooked it for less time than recommended and the vegetables softened and flavors melded well. Subbed celery root for the parsnips and used "shasta yellow" lentils. Nice with a bit of parmesan on top.

  • Krisage on November 11, 2017

    Worked great in the pressure cooker. Used 6 cups water and cooked 7 minutes after reaching high pressure.

• Pappardelle with peas and Parmesan

  • michalow on November 23, 2017

    I'll use this recipe as a starting point with significant modifications next time. It didn't really work for me as written. The biggest problem was the honey. I didn't care for this at all, even though I used Luisa's significantly reduced amount. I would leave it out entirely next time. Beyond that, I would boost this with some additional vegetables. This time, I added fresh arugula, which provided a nice texture and flavor contrast. Broccoli, cauliflower, or asparagus would be nice too. Maybe some toasted pine nuts. I did like the pea-onion puree coating the pasta, and thought the amount of butter Luisa calls for worked well.

• The best roasted vegetables ever

  • michalow on September 15, 2020

    This took about an hour and twenty minutes in my oven, after which it was indeed delicious. I would leave the eggplant out of this mix, as I think that's better cooked at a higher temperature.

• Soft zucchini with harissa, olives and feta

  • sarachirvasuta on February 16, 2014

    This truly is as good as the headnote says. I believe this is the single best things that can happen to a bunch of courgettes.

• Marion Cunningham's Boston brown bread muffins

  • jenmacgregor18 on March 20, 2023

    Delicious. I subbed white whole wheat flour for the AP, medium-grind cornmeal for fine and regular raisins for golden. These are lovely with cream cheese or salted butter. They disappeared quickly.

  • hillsboroks on March 10, 2023

    These muffins are a delight, not only are they fast to make but they have a delightful flavor very much like the Boston brown bread that comes in a can. We ate them fresh out of the oven with softened cream cheese and my husband raved about them. I did use regular raisins rather than golden raisins and I think this substitution only added to their authentic flavor. I used used medium grind cornmeal because that is all I had on hand but I want to try them again using fine ground cornmeal. I will be making these muffins again soon.

  • anya_sf on March 14, 2023

    Really tasty, enjoyable breakfast. Made with whole grains, not too sweet or fatty.

• Dorie Greenspan's cocoa banana bread

  • aeader on December 28, 2014

    This was a moist and delicious quick bread. The banana flavor did not come through as much as I would have liked, after baking (although the flavors seemed perfectly balanced when I tasted the batter). I would still make this again perhaps using a bit less cocoa powder. I didn't add the dark chocolate this time and would probably continue to leave it out as I wanted something a bit less rich for breakfast.

  • lou_weez on February 03, 2020

    Yum!! This makes a huge loaf that is better the following day. I doubled the recipe to make two loaves. A little fiddly to make (not a one bowl, quick mix cake) but totally worth it.

  • skvalentine on February 05, 2023

    Didn't love this one (but I will try it again tomorrow, as another commenter suggested. The loaf cooked much longer than stated in the recipe.

• Jenny Rosenstrach's pulled chicken sandwiches

  • aeader on January 03, 2014

    Poaching the chicken in the sauce gave it a lot of flavor. I used bottled sauce which was good, but next time I will look for a good recipe and make my own. I used boneless skinless chicken thighs and the meat stayed very moist.

• Cheesy black bean bake

  • aeader on November 21, 2021

    This is SO GOOD. Hard to believe how simple it is to make. I used dried beans I had cooked myself, and added them along with their cooking liquid. Brought the whole thing to a boil before putting in the oven. It did take a little longer to bake to evaporate the extra liquid, but I thought that made the beans soak in the flavors more. Used the good spanish smoke paprika and was glad I did. Topped with half cheddar and half pepper jack (added the cheese when it came out of the oven so it melted but wasn't "burnished"). Served over brown rice. This made about 6 servings.

  • skvalentine on December 16, 2021

    Really good. Super easy comfort food!

• Rice and smothered cabbage soup

  • hirsheys on May 06, 2020

    I made a half recipe using red cabbage, so it may have been less silky than with savoy. At first, I undercooked the rice and under salted it a bit, and was unenthused (obviously). Once I got the rice cooked correctly and the salt to the right level, this was much better, but not as earth shattering as I somehow imagined it.

• Cashew brittle

  • spharo00 on December 24, 2012

    This was incredibly easy and very tasty. It was the perfect balance of salty and sweet which I love. It also made a huge amount, close to four pounds of brittle.

• Eggplant Parmesan

  • chawkins on August 23, 2020

    Excellent dish, light, not greasy and not overly cheesy. I pre-baked the eggplant slices as directed, used a jarred sauce because I was short on time. Great use of all those eggplants coming out of the garden.

• Spicy roasted chicken thighs

  • chawkins on August 12, 2019

    This recipe uses bone-in skin-on thighs and the tangy, spicy chicken thighs recipe from the Kitchn was based on it. Since I was only cooking 4 boneless skinless thighs, I combined the two recipes, I halved the seasoning for the chicken from the Saran recipe and used the cooking method of the Kitchn recipe and cooked the thighs in a saute pan. The thighs were moist and flavorful.

• Yotam Ottolenghi's raspberry meringue roulade

  • chawkins on April 24, 2024

    I was not sure that I could roll the meringue when it came out of the oven, it was crisp not soft as described. I soften a bit after being cooled and was quite easy to roll once the filling was spread on. I used strawberries instead of raspberries. I was afraid that it would be coyingly sweet because of the amount of sugar in the meringue, but together with the filling which had only one tablespoon of confectioner’s sugar, the combination was not too sweet at all, a lovely dessert.

• Geraldine's date cake

  • cassiemcgannon on October 14, 2012

    This is delicious - doesn't taste particularly like chocolate, coffee or dates, but has a lovely complex rich flavour, and a really soft crumb. I substituted Nuttelex (non-dairy margarine) for butter as it was all I had on hand, and it worked fine.

• Catherine Newman's donut cake

  • cassiemcgannon on July 18, 2012

    This really does taste like a doughnut - even without the cinnamon sugar I sprinkled on top. I'll be using this recipe again. I substituted self-raising flour for the plain flour and baking powder. The cake sank a bit in the middle, but the recipe warned this might happen even using the listed ingredients.

• Pasta con le sarde

  • cassiemcgannon on October 15, 2012

    Tasty, although its one of the most visually unattractive pastas I've ever cooked. Will make again.

• Laura's grilled eggplant salad

  • sturlington on August 12, 2013

    Not really a recipe, more of a serving suggestion.

• Roasted carrot and red lentil soup

  • eeeve on June 24, 2024

    This was okay, it needed a bit of seasoning at the end, I used soy sauce. The roasted carrots were delicious, though I thought the method of making the soup/dhal a bit long-winded. Next time I would roast the carrots while sautéing the onion and cooking the lentils. Can then just add the roasted carrots and should have saved 20+ minutes of cooking time.

• Asian seafood risotto

  • hillsboroks on April 11, 2023

    This recipe has great potential but really misses the mark due to the excessive amount of lime juice. Lime is the dominant flavor and drowns out all the others. I don’t know if the amount of lime juice was a misprint but I want to try this again and just add the lime juice sparingly at the end. My star rating might increase by doing this.

• Garlicky braised cauliflower with capers

  • imaluckyducky on July 29, 2016

    5 stars - Quick to assemble, no additional salt needed. I used the brined capers and added a pretty hefty amount. Fantastic hot, but also quite lovely cold the next day for lunch. This is a great recipe to introduce anchovy-haters to anchovies (and have them not know).

• André Heimann's Hungarian cabbage strudel

  • omegabeth on July 12, 2019

    I was looking for SOMETHING new to do with the surprise farm share summer cabbage, and stumbled on this—it is AMAZING. Yes, it is a ridiculous amount of butter, but cabbage is healthy! (And you only live once :-). Also, if you bring this out for a group of people, you won’t have to worry about eating the whole thing yourself, and some number of people who think they do not like cabbage will have their world shaken. I literally walked out of the house with a plate of slices, hoping there were neighbors about, not only so I didn’t eat the whole thing myself, but also because it was too wonderful not to share.

• Celery root and apple salad

  • omegabeth on February 18, 2021

    did not actually mean to rate it! have not made.

• Cranberry bean, lacinato kale and pasta soup

  • ksg518 on January 29, 2018

    This is a great bean soup. Weiss correctly points out that the extra step of creating a bean and parsley puree to dollop on the soup raises it out of the ordinary bean soup category. Because of the paprika, the puree gives the soup an almost meaty flavor even though the whole soup is vegan (assuming you skip the cheese).

• Potato salad with green sauce

  • Barb_N on June 20, 2017

    I made this herbed potato salad and agree with Luisa- it needs the capers (salty) and vinegar (tart) to avoid an oily one note dish.

• Diana Henry's roasted tomato, fennel and chickpea salad

  • Barb_N on February 05, 2021

    I expected vibrant flavors & color given the tomatoes, harissa & preserved lemons but it didn’t live up to my expectations- my own fault. I roasted the tomatoes a few days ahead, allowing them to mellow. I also used preserved blood orange, definitely not as tangy. Served with gigante beans cooked separately. Both the fennel & beans took significantly longer to cook than billed. That said, I do plan to try this again, no substitutions.

• Regina Schrambling's beans with lardons and sage

  • jjhorinek on December 14, 2021

    The L.A. Times url: https://www.latimes.com/recipe/beans-with-lardons-and-sage

• Ovenly's flourless salted peanut butter chocolate chip cookies

  • scolere on April 02, 2021

    Super easy and tasty. My first batch didn't brown on the edges so I left them far too long in the oven. I highly recommend following the cooking times, don't look ar the color. They will be soft when you take them out, that's ok they get firmer as they cool

• Jane Hornby's salted caramel shortbread bites

  • e_ballad on August 17, 2016

    Not a big fan of the biscuit base & the caramel was cooked long before the suggested 20 mins cooking time. Not my favourite 'millionaire's shortbread' recipe.

• Take-out style sesame noodles

  • Frogcake on January 04, 2017

    My family LOVED these noodles immensely, especially the sauce. I shared the recipe with my university-aged son and I know he makes this all of the time with double peanut butter. As suggested, I use tahini in place of Chinese sesame paste. Will be making this again and again.

• Chana punjabi

  • Agaillard on December 21, 2023

    The author raised my expectations very high -> "I love it and i will make it again and again until the end of times". Well it was nice, but not THAT nice. LOL. I halved the recipe and this is indeed two servings, so in my opinion the recipe is true to size. Over rice is too much carbs for me, so I made it once with yogurt and once as a shakshuka with an egg in the middle, and both were pleasant.

• Turmeric pancakes with coronation chicken and spinach

  • Agaillard on February 18, 2023

    That turned out so great! I loved it! Original, yet easy and you can keep and reuse the parts (i.e. the coronation chicken and the pancakes/crepes). I think the batter is nicer when it is a little bit liquid, like a crepe batter. Great as an original sandwich too to eat on the go. I used coriander spicy salsa from my local Mexican shop as I was missing the chutney, and it was lovely (I added a little cane sugar for the chutney feeling). I also accidentally fried the spinach which gave a sort of "crispy kale" results and was still good, so note to self to be careful about this next time and either lower the flame or add a little water on the spinach step.

• Ina Garten's blueberry bran muffins

  • pattig on December 23, 2020

    These are the best bran muffins; we eat them daily almost. I make a double recipe every 3 weeks so we always have some in the freezer. I prefer them cooked right after mixing vs the "make ahead & bake in the morning" version in her cookbook. But they do store/freeze very well and can be reheated slightly before serving if desired.

• Roasted broccoli with shrimp

  • Jviney on January 02, 2023

    This was so good, so comforting, such a great hands-off quick meal. The first dinner I made as part of a new year’s cleanse and my husband and I loved it.

• Nigel Slater's chocolate muscovado banana cake

  • DBD on December 07, 2018

    Made this today Dec 7, 2018, used 1/2 dark brown sugar + 1/2 muscovado (molasses,) and was delicious. Choir enjoyed it too.

• Chicken and orzo with lemon and olives

  • Churchim808 on October 07, 2023

    This was super disappointing. Not only did the finished product look unappealing, it was quite greasy. The flavors were fine but the blah texture ruined it for me.

• Poached quince with vanilla and cinnamon

  • ashallen on September 25, 2019

    This is a very simple preparation but the flavor of the quince is amazing - complex, sweet, ethereal - and it does a great job of fully tenderizing the fruit. Both the fruit and the poaching syrup, whether served together or separately, are absolutely delicious. Poached fruit desserts are generally not the desserts that grab my attention, but this was my introduction to quince and it was a revelation!!! [Cross-post for In the Sweet Kitchen/The Wednesday Chef.]

• Fuchsia Dunlop's braised chicken with dried shiitake mushrooms

  • ashallen on September 12, 2022

    This had a very nice, flavorful sauce that's a bit on the sweet side and tender chunks of chicken and mushrooms. My dried shiitakes were very large - I used 1.25 oz instead of the number of mushrooms called for in the recipe and that was a good amount. I cut larger ginger slices since my guess was that they were meant to infuse the sauce with flavor versus being eaten directly. I really liked their flavor in this dish, though, so next time I'll cut at least some of them more finely so they can be easily eaten with everything else. I left all the cooking oil in the dish and it didn't seem overly oily. Leftovers kept well to the next day.

• Best cocoa brownies

  • skvalentine on January 09, 2024

    Delicious and very simple recipe-- just the ticket when a quick comfort food is needed.

• Roasted apricots

  • skvalentine on July 09, 2023

    Excellent use for sub-par apricots! Ate them on oatmeal. Will definitely repeat!

• Melissa Clark's curried coconut tomato soup

  • skvalentine on November 20, 2022

    Delicious-- this is the soup I crave on a cold wet wintery day!

• Gluten-free chocolate tahini brownies

  • skvalentine on December 16, 2021

    These are excellent!

• Simple sesame cake

  • skvalentine on December 16, 2021

    Loved this! Simple recipe with oversize results! This one is going into our permanent rotation.

• Nutella buckwheat brownies

  • skvalentine on December 16, 2021

    These are delicious (if a bit too sweet-- you only need a tiny one!) and SO easy. I've made them for parties when I know there will be guests who are gluten-free.

• Belgian endive gratin with Black Forest ham and green garlic

  • nutrica6 on September 10, 2024

    This was easy and delicious. I doubled the recipe, used 8 small endive heads and a 9x13 casserole dish. I did fine the endive needed an extra 10 min in the oven, but my oven doesn’t hold heat well at high temps. The breadcrumbs only needed 3 min on the stove at medium heat, and I would add the garlic at the same time not at the end.