Notes about Recipes in this site

• Easy homemade granola

  • Jane on September 20, 2012

    This granola would be better as a snack rather than a cereal. It clumps together and isn't easy to break up into flakes. I like my granola as a sprinkled topping on my healthy (but boring) bran cereal. This would be clumps rather than sprinkles. But it tastes good (though rather salty, I'd half the salt next time). I think I'm going to stick to my trusty Andy Fairfield's granola from Nigella's Feast.

• Mustard chicken with bacon and cream

  • wester on February 19, 2022

    This was quite good, even though I only marinated for an hour. I made it with thigh fillets, without skin. The sauce did separate, but it was quite easy to recombine. I did think there was too much sauce. Combined with the greens from https://www.eatyourbooks.com/library/recipes/936140/golden-chicken-braised-greens- and plain boiled potatoes.

• The best broccoli of your life

  • wester on August 18, 2012

    It's good, I can't deny that, but not half as brilliant as Melissa Clark's Broccoli with Shrimp, so the title is definitely wrong. Do not make such over the top claims for a recipe that's fine but no more than that, guys, please.

• Marinated roasted cauliflower salad

  • wester on November 26, 2016

    Easy, tasty and versatile. I added a good pinch of cumin to the dressing and served without greens or croutons.

• Chicken salad

  • wester on August 27, 2019

    This is an exellent and simple chicken salad. I added walnuts but no raisins.

• Melissa Clark’s spicy pork stew with hominy and collard greens

  • vickster on February 23, 2019

    This was delicious! Very easy and fast in the Instant Pot. I made half the recipe, with a large can of hominy. Will definitely make again!

• Broccoli, rice, and cheddar casserole

  • PennyG on November 29, 2013

    I made this for Thanksgiving yesterday and it was wonderful. Made the soup Wednesday (which was great on its own). I did use two boxes of frozen broccoli and it was fine. Well liked by all!

• Molly Stevens’ braised monkfish with cherry tomatoes & basil

  • blintz on June 09, 2016

    Monkfish in the fish share this week. This was a delicious recipe and made some mf converts at the dinner table. It took longer to get ready than it should have--maybe it was pancetta cubes. I ditched most of the pork fat before I sauteed the fennel --I didn't want the flavor to overpower the fish. If only I was quicker at removing that slimy membrane off the fillets, I'd cook monkfish more often. Hate that part of the process!

• Nectarine cake

  • blintz on May 24, 2014

    Fast, easy, delicious, not too sweet. I think I over baked it a bit, because it was a little dry on the edges, so keep checking. Needed twice as much fruit as called for in order to cover the whole top of the cake.

• Almond cake with plums

  • bwehner on July 27, 2013

    Delicious & easy

• Summer nectarine and arugula salad with raspberry vinaigrette

  • imaluckyducky on June 17, 2013

    This salad is both surprising and addicting! The first time I made it as-is, the second time (today) I didn't have any the dressing ingredients, but I discovered that a good-quality balsamic vinaigrette is AMAZING!

• David Lebovitz’s malted milk ice cream

  • dinnermints on August 18, 2019

    Made this because I had a cup of leftover half and half and was trying to figure out what to do with it....oof. Very rich ice cream. What did I expect? I don't really get the malted milk flavor in the base. My husband loves it, but I wouldn't make it again.

• Yellow cake with chocolate frosting

  • Mayandbill on June 09, 2015

    This is a good choc frosting.

• Roasted carrots, radishes & Jerusalem artichokes

  • Agaillard on August 30, 2020

    Link seems to have disappeared - I found a similar/same recipe here : https://www.vegetables.co.nz/recipes/roast-radishes-carrots-and-jerusalem-artichokes/

• Kung pao chicken

  • ashallen on July 10, 2021

    This is a nice stir-fry but we didn't find it to be quite as fabulous as some of the author's other stir-fries. We thought it seemed to lack a savory flavor layer or two. While looking up this recipe on EYB, I saw that the author published a revised version of this recipe in her book Stir Frying to the Sky's Edge that includes Sichuan peppercorns and sesame oil - those sound like good additions. Also, it probably didn't help that I was 3 oz short on chicken (though I did use thighs) and used the balsamic vs. Chinkiang vinegar option. I used two chile de arbol (very fresh; seeds & ribs removed) and the dish was definitely spicy enough for us, but it really doesn't take much heat to impress me! The sweet, juicy chunks of red bell pepper helped with balancing out the heat.

• Grace Young’s vinegar-glazed chicken

  • ashallen on June 21, 2022

    Very flavorful. When I first tasted this straight from the wok, I thought it might be tangier than I prefer but then it balanced out really well when eaten with rice. I used the suggested substitution of balsamic vinegar for Chinkiang vinegar and am looking forward to trying this again and seeing how it turns out with Chinkiang vinegar. This is a "meaty" stir-fry - the scallions add flavor but not much bulk since they wilt during cooking. We had steamed broccoli on the side for a vegetable.

• Maple-roasted butternut squash and apples

  • ashallen on December 11, 2019

    I'm a big butternut squash fan and have made this recipe several times. The combination of apple and squash is very good and the suggested fresh marjoram works very well with their flavors. Dish is strongly affected by quality of the squash and apples - my most recent squash wasn't very sweet or flavorful and it came through in the final dish. I ended up pureeing that batch with some extra water and seasonings to save it! Overall, this is pretty sweet - I've actually eaten leftovers for breakfast. To make it more savory, I add 1/2-1 cup finely chopped shallots or yellow/red onion and sometimes toss everything with rendered fat from a roasted chicken instead of olive oil/butter. I also like to roast it longer than specified in the recipe and/or use convection mode part of the time to further intensify the flavors. Making a half-batch on a single half sheet pan works well. I skip the parchment paper and haven't found clean-up to be troublesome.

• Sweet and sour chicken

  • ashallen on April 28, 2021

    Sweet-and-sour isn't my favorite stir-fry style, but this recipe was the best I've tried so far - the sauce wasn't gloppy or overly sweet. My husband, who *is* a sweet-and-sour fan, loved this dish. This is a relatively saucy stir-fry. I ended up reducing the sauce a longer time than specified in the recipe (removed other ingredients from wok so they wouldn't overcook) to further intensify the flavors to the level I wanted.

• Mushroom Bourguignon

  • Shelmar on February 03, 2021

    Good enough to make again. Vegetarian comfort food.