• Eat Your Books

  A list of corrections posted on the author's website, including one affecting p. 306 "Useful Conversions." An EYB note has also been made on each affected recipe.

Notes about Recipes in this book

• Flat roasted chicken with tiny potatoes

  • louie734 on November 15, 2015

    I mash up this recipe with Melissa Clark's genius idea to roast the chicken perched atop thick cut, Dijon-smeared bread. Instead of butterflying my own whole chicken, purchasing a split fryer does the job. Scattering in a few tiny potatoes around the bird works perfectly. So good!

  • alisonkc on March 11, 2014

    A tasty and easy way to cook a small chicken. The potatoes turned out great! I can't resist tinkering sometimes, so I did add some notes of lemon to the chicken - zested a lemon over the chicken, juiced half of one over the entire thing, and tucked the pieces here and there. Delicious and I'll make it again.

  • Rutabaga on September 20, 2014

    My chicken was larger than suggested - probably around 4.5 pounds - but I was excited to finally try spatchcocking. Sure enough, this dish is very easy, but with my larger bird it took almost an hour to cook, and still wasn't quite as crispy as I'd like. I used German butterball potatoes, which are delicious. For best results, salt them very well before cooking (I should have been more liberal with the salt shaker), then stir them in the chicken juices prior to serving to ensure they soak in the flavor. Next time, I will leo try squeezing over some lemon juice prior top roasting.

  • Rutabaga on December 25, 2015

    I made this again with a chicken weighing in at just over three pounds, and dry brined it in advance a la The Zuni Cafe cookbook, drying and salting it about a day and a half in advance, and also tucking some thyme under the skin. It was wonderful, but still took the better part of an hour, and I turned the temperature up to 475 for the last 20 minutes or so.

  • Summerlandsky on July 05, 2015

    Our absolute favorite way to cook a whole chicken. Comes out beautifully. Does usually take longer than recommended, and I will often microwave larger potatoes for a little bit first so they get cooked through when baked. I also usually put a little olive oil with salt and pepper on the skin. If you can find a smoked salt it's even better.

  • Frances17 on October 09, 2017

    These potatoes are easily the best things I have ever tasted. Chopped up some Yukon golds, and they were spectacular. I used the Food Lab's method, and rubbed 2 tbs of olive oil, salt and pepper all over the bird after spatch-cocking, including loosening up the skin over the breasts, and rubbing under there as well. New way of weekly chicken.

  • snoozermoose on December 06, 2021

    This is a great basic spatchcocked chicken recipe. The chicken was a little too basic for my husband, but the potatoes were great.

• Linguine with cauliflower pesto

  • louie734 on July 17, 2017

    What a great dish to make when you want something a bit hearty but it's just too hot to do much more than boil water. Or make ahead - the pesto was done before I even thought about boiling water for pasta; I could have done it hours ahead. Instead of long noodles, I used campanelle, which caught all the little bits of pesto inside and was just perfect. Leftovers were great too - afraid of cauli-mush, I microwaved till just barely hot, which kept the texture, but I'd bet that had more to do with the almonds. Loved this.

  • cpauldin on January 25, 2014

    Very unusual but very tasty! The pesto is thicker than a typical green pesto but coats the pasta well. It's the kind of pasta dish you find that you want to keep eating! Reheats well.

  • VineTomato on November 17, 2017

    Divine! Was not sure about the raw cauliflower but it worked a dream. I only used a quarter clove of garlic and still found it strong. I forgot to add the oil and it was still great - even better! Will be making this one again and again!

  • robinelizabethleslie on March 19, 2014

    I'll second the previous note! Definitely different, but surprisingly delicious. To finish I drizzled it with a touch more olive oil, as I found it was a little dry. Very good microwaved for lunch the next day!

  • Rutabaga on February 14, 2015

    I really enjoyed this dish, but unfortunately my husband wasn't very taken with it; he found the raw cauliflower flavor too dominant. If I make it again, I'd like to halve the amount of cauliflower and increase the sun-dried tomatoes (I used semi-dried tomatoes in oil) and some of the other ingredients. I made my sauce in the blender, which worked pretty well, but wasn't as chunky as the sauce pictured here. Leaving aside some whole almonds or pine nuts, as well as some capers, to mix in, would probably also add some appeal. Olives and more fresh herbs could also be very good.

  • adelina on December 15, 2014

    Simple for weeknight and family left no trace of pasta. I made the pesto the night before and it was slightly bitter the next day. To remove the bitterness, I cooked the pesto slightly and added some lemon juice at the end. I also added some kale and spinach leaves to cook up with the pesto since I had some on hand.

  • thefritschkitchen on January 21, 2016

    Not a huge fan - didn't all come together for me. Leftovers were better than the original night, but not something I would make again. It wasn't bad, just didn't hit the right notes for us. Too much pasta, too little else.

  • Dannausc on November 26, 2017

    It wasn’t my favorite dish ever. It was okay but not really my thing. I found it rather meh.

  • snoozermoose on December 06, 2021

    This fell flat for us. I love all the ingredients individually, and the pesto tasted great until I added the almonds. But somehow the almonds seemed to cancel all the other flavors out, and gave it an unpleasant texture that I couldn't get over. I could barely finish my bowl, and we ended up throwing it all out because no one wanted to eat it.

• Heart-stuffed shells in lemon ricotta Béchamel

  • louie734 on February 10, 2013

    This was so good made (almost) exactly as described - I did have trouble getting the wine to cook down until "completely gone" because the artichokes were releasing liquid - next time I'll throw in the wine after the veggies are removed to the food processor, then quickly deglaze and throw in the reduced liquid. Surprisingly, I was done with prep and ready to bake in about 40 minutes. I did use 2 pans instead of Deb's suggestion of wiping out the same pan after completion of each step, this saved me time but made more dishes. I made 20 shells and used 2 8-ounce packages (couldn't find 12-ounce packages) of frozen artichoke hearts, but otherwise kept all other ingredients the same. Served with a sharp parsley salad (Parsley and Barley Salad from Jerusalem - leave out the feta), warm bread, and the rest of the white wine.

  • jzanger on February 27, 2013

    Delicious...I used the contents of two drained cans of artichoke hearts instead of the frozen hearts. This filled 22 shells. The sauce needed lemon zest and I crumbled a pinch of dried tarragon on the top. Tarragon added a really great dimension of flavor and I'd do that again. Baked at 375 and used the broiler for a minute at the end to provide some browning.

  • hirsheys on November 11, 2021

    I found this to be fine - a bit too rich and I felt that the taste of the romano overpowered the artichokes a bit too much. A lot of work for a perfectly fine but not brilliant outcome. The tarragon and lemon zest would probably be a good addition, though I prob won't make this again.

  • BasicStock on November 10, 2017

    A great vegetarian pasta dish. I like jzanger's comments about adding lemon zest and tarragon to the dish as I did think it could use another flavour accent and also her comment about increasing the temperature and browning at the end. I didn't put the ricotta in the sauce as I'm a bit dubious about my ricotta experiences, so added some parmesan. I would make this sauce again and use it with a different mixture in the shells or in some manicotti, I think a seafood combination would be delicious too.

  • MissKoo on December 21, 2020

    This was a perfect main course for guests who aren't vegetarian but prefer eating that way when possible. The flavors are amazing. This is the second time I've made it, and this time followed jzanger's suggestions to add lemon zest and tarragon. Also sprinkled individual portions with both fresh parsley and fresh tarragon before serving. A good New Zealand Sauvignon Blanc goes very nicely with it, and served Parsley, Radicchio, and Napa Cabbage Salad with Lemon Vinaigrette (Gourmet/Epicurious) before the main course for a bitter offset to the richness of this dish.

  • Meags on July 23, 2021

    This was delicious! I couldn't find 12 oz artichoke hearts, so I used two 8 oz pkgs.

• Spaghetti squash and black bean tacos with queso fresco

  • louie734 on January 29, 2013

    One very small, or 1/2 regular size squash makes enough for tacos to serve 4.

  • vinochic on October 30, 2013

    for me this was just okay. overall we found it to be bland. maybe adding a little spice to the beans would help...

  • monica107 on January 25, 2014

    I made the spaghetti squash component in advance, making this a super quick and easy meal. I found some storebought taco sauce to be a great addition, since I wanted a little more spice.

  • texannewyorker on September 14, 2016

    overall, a good idea, but the result is very meh. Seriously lacking in the flavor department as written. Fortunately that's easy to fix.

  • shoffmann on August 24, 2018

    I agree with others that this is a bit bland as written, but comes together quickly once the squash has been cooked.

  • hsteel on June 04, 2017

    I had a spaghetti squash kicking around, so I made this for lunch today. It was really good. I made double the lime mixture and mixed half with the squash and half with the beans. Used lots of cilantro in both. Because some of the comments said it was a little bland, I made a quick pico de gaillo with cherry/grape tomatoes and red onion. All together it was a real flavour punch. The only thing I don't like about using black beans is that they tend to fall all over the place. I might lightly mash them next time.

• Mushroom Bourguignon

  • louie734 on January 23, 2015

    Every time I make something from this cookbook, I ask myself why I waited so long to do so. Made exactly as described, well, with one quibble.. ingredients call for sliced mushrooms, but pictured is definitely some nice round mushroom shapes, not slices. I left small criminis whole, halved medium ones, and quartered the big ones (or more). Next time I'll do the same - it needed the texture. I have never served traditional bourguignon on egg noodles, or garnished with sour cream. That seems more stroganoff-y to me? They were good, though, and I'll likely serve it that way again. Alternatively, mashed potatoes - but leave some texture.

  • Laura on February 14, 2019

    Pg. 151. My husband loved this and I liked it well enough. True confessions, it wasn't nearly as good as I was hoping. The flavor was just kind of one-note. Also, the appearance of the dish couldn't possibly approach the beauty of the photograph in the book, presumably done by a food stylist. Mine looked way more like the 2nd photo on this page, which I assume was submitted by an EYB member. I made it with cremini mushrooms and an Australian Shiraz and followed the directions exactly. Served it over rustic Italian egg pappardelle. I don't rule out making this again, but it won't be soon.

  • adrienneyoung on August 29, 2016

    This is just terrific. Adore.

  • Lepa on January 08, 2017

    Fantastic. This is one of the best things I've made in the last few months. We ate it on egg noodles with healthy dollops of sour cream. I can't believe I waited so long to try this recipe!

  • Boffcat on February 23, 2017

    I was enticed to make this by the glowing reviews, but I was left slightly underwhelmed. Yes, it's quite nice, but I felt it lacked a certain depth of flavour (despite making ahead) and would have benefited from a stronger umami note. Perhaps some porcini mushrooms added to the mix would give it a boost. On a practical note, judging by the picture the author has used tiny pickling onions. The only "baby onions" I could find were closer to small shallots in size, and the weight called for in the recipe would only have been five onions, so I increased the quantities slightly and halved the onions to ensure they became meltingly soft in the cooking time.

  • mpo on May 16, 2022

    I love mushrooms so this was very good to me. But I had this as more of a stand-alone, than to be served over pasta - I shaved a little Parmesan cheese on top and had a few slices of prosciutto with it. Yum!

  • snoozermoose on December 06, 2021

    My husband and I both thought this was good, but not great the day we made it. It didn't feel right served on top of egg noodles though. The next day I had some reheated with bread on the side, and it was better. The flavors were deeper and more developed. I would make it again for vegetarian friends (probably served with mashed potatoes and/or fresh bread), but I do prefer beef bourguignon.

• Gooey cinnamon squares

  • louie734 on January 07, 2014

    Way over-the-top. Speaking of top, the topping is awesome. The recipe as written is only for large gatherings - a tiny piece is rich enough to be a serving. Will have to try halving and baking in an 8x8.

  • gastronom on December 24, 2012

    Very rich and surprisingly sweet. Over the top to me. One-inch squares are the largest pieces many folks could enjoy.

  • mrsmadam on October 08, 2019

    These came out more cake like for me with no caramelized top or gooey layer. I did bake them longer as I wasn’t getting a good visual on the browned topping. Maybe I overdid that part. Nonetheless they were a huge hit with my husband’s lunch crowd.

  • EmilyR on October 03, 2019

    I decreased the amount of sugar in both the "cookie" and the "gooey topping", which was a good idea. I had planned to take this to a PTA meeting, but it wasn't cooled enough so make sure there is ample amounts of cooling time. I agree with the other reviews that this is over the top decadent even with reduced sugar.

  • WFPLCleanEating on July 15, 2016

    Not really my kind of dessert - very sweet with none of the things I like in a dessert (nuts, chocolate or fruit) so it won't be one I repeat. Went down well with some in the group and I imagine it would be good for a party as one 9x13 tray cut into 1" squares makes a lot of dessert. The texture is interesting with a sponge base and a gooey topping and then a caramelized cinnamon crunch on top. - Jane

  • rhughes24 on December 30, 2021

    So good. Agree with other reviewers that this is something you should make for a crowd.

• Alex's chocolate raspberry rugelach

  • louie734 on January 02, 2016

    This recipe with a different filling - apricot jam, finely chopped pecans, and cinnamon sugar - was perfect on my Christmas cookie tray this year. Baked up perfect - the instruction to move the cookies to the rack while still hot is genius - it leaves behind all the messy looking caramelized sugar that melts out. Sprinkled with sanding sugar. A favorite!

  • Peachpit23 on October 25, 2017

    Very tasty! Might try it again without the chocolate. Made it for holiday gifts and received good reactions!

  • Boffcat on February 24, 2017

    I feel the chopped chocolate is a hindrance in this recipe: it makes the rugelach quite messy, and difficult to cut into wedges. Having said that, the rugelach were tasty (we scoffed the lot while they were still warm), and would be worth trying with other fillings.

• Grapefruit olive oil pound cake

  • louie734 on February 21, 2013

    This was really very good, so grapefruity, looking forward to making it again.

  • louie734 on January 28, 2021

    Used a 'mystery citrus', maybe a pomelo, maybe a yellow grapefruit? Didn't use turbinado sugar, instead some coconut sugar (consider decreasing total sugar by a few T next time). Successfully subbed out 1 egg for 1 chia egg, masking the seeds by adding 4 t poppyseeds to the batter (nice texture!). I think the rise was a bit lower with the egg sub, but worth continuing to tinker for a lower-cholesterol cake. Wanted to highlight the floral citrus notes so in the soaking syrup grabbed a dark honey instead of sugar, plus a dash of vanilla. And my final tweak, and one I'll repeat, was to cut the glaze quantity in half (still a very sweet cake); this maximizes the contrasts of dripping glaze, not a completely coated top.

  • Astrid5555 on February 17, 2013

    Very grapefruity and a little tangy-ideal for citrus lovers. Omitted the glaze, still very good. Mine was finished after 30 minutes in the oven instead of 45-60 as stated in the recipe, probably due to my dark loaf pan.

  • Rutabaga on May 02, 2016

    I actually found the grapefruit flavor very subtle. In future, I'd try doubling the amount of syrup, as the cake, while not too dry by any means, wasn't quite as moist as I expected. While it wasn't overly dark, perhaps 45 minutes in the oven really was too much, so next time I will check it sooner. My husband quite liked it, especially since he prefers a more subtle taste of grapefruit.

  • Lepa on December 22, 2020

    I like the bracing flavor of grapefruit in the cake. I was concerned it wouldn't have the right texture without butter but it did.

  • snoozermoose on December 06, 2021

    This is a wonderful loaf cake with great grapefruit flavor. We don't typically like syrups on our cakes but it's not too sweet here, and the cake is a bit plain without it. We've made it multiple times with great results.

• Potato frittata with feta and scallions

  • louie734 on January 08, 2018

    I really like the flavors of this frittata, and love the method; the option to either roast the potatoes or boil them is thoughtful, and it reheats nicely for packed lunches. Last time, I didn't have any bacon, so used wide slivers of red onion sautéed with a generous amount of smoked paprika; this made a nice vegetarian version. A half-recipe cooks up well in my smaller carbon-steel pan; just a little quicker.

  • jzanger on January 28, 2013

    Wonderful, if a bit time-intensive. I added a piece of celery root to the potatoes which was really nice. Also added an extra egg. Didn't have any feta, but I did have cotija and it made a great substitute.

  • ksg518 on January 29, 2023

    Nice substantial frittata. I added two extra eggs but I feel as if I’m always adding more eggs than recipes for frittatas call for. As others noted, this takes some time to make.

  • shoffmann on November 06, 2016

    Very adaptable. I often swap out the scallions for thinly sliced leeks softened in butter and vary the cheese based on what I already have on hand.

  • Lepa on April 16, 2020

    This was delicious! I roasted thin slices of potato (I used the mandolin) and the bacon grease made them so delicious. My family generally doesn't like feta but they didn't notice or complain about it here. I will definitely make this again.

  • snoozermoose on December 06, 2021

    Time-intensive but it makes my favorite frittata! Good enough to serve for dinner. My husband loves it too.

• Vinegar slaw with cucumbers and dill

  • louie734 on May 02, 2014

    This is an oil-less slaw that is crunchy and tart the day you make it, then wildly pickle-y after a couple days in the fridge. I was super skeptical about adding water to cabbage that wasn't salted and drained first (my go-to method for coleslaw that keeps), but it definitely works. Great, unusual side - but don't expect to gobble up huge bowls of it on day 3 - unless you're the type to eat a whole jar of pickles. Thinking I'll add some thinly sliced or shaved sweet onion next time.

  • Vanessa on March 16, 2013

    Confession: I've never made it with cucumbers (it is winter, after all) but I've used various other veggies (red peppers, carrots, zucchini), and it is one of my favorite slaws!

  • clcorbi on August 10, 2017

    We weren't crazy about this one. I think it's a bit too austere of a slaw for my taste. I can see how it would be nice when used to cut through very rich foods--for example, I might enjoy this slaw more piled on a very decadent pulled pork sandwich. But I don't think I'll rush to repeat it, since there are so many other salad recipes we enjoy more. I will note that we subbed the dill for a mix of mint and scallions, and did enjoy that variation, since we are both sort of dill-averse.

• Fingerlings vinaigrette with sieved eggs and pickled celery

  • louie734 on January 07, 2014

    Alarmingly good. Pickled celery is now a staple in our fridge. The hardboiled egg fluff + mustardy dressing + vinegary, salty celery is shocking and addicting.

  • Melanie on March 08, 2015

    This was good! The fluffy egg was a great idea and worked well in the end dish.

  • michalow on November 23, 2019

    I made some modifications to this recipe, but the important thing to note is that the pickled celery is fantastic.

  • shoffmann on November 13, 2016

    Love the pickled celery and this recipe.

  • averythingcooks on August 25, 2021

    With fingerlings fresh from the garden, this was great choice. The vinaigrette is lovely with the 2 mustards (& easy to sweeten a bit if that is your thing) and the pickled celery is great addition. I did bail early on the sieving of the egg & ultimately just gave it a super fine chop which we thought was fine. ONE THING - I am surprised that no one has commented on the ingredient list that equates 1 lb to 905 g.....even Serious Eats (the online link) says nothing even though one commenter specifically asked about it.

• Iceberg stack with blue cheese and radishes

  • louie734 on January 07, 2014

    YES. Crunchy and cool. Surprisingly, the remainder of the iceberg - sliced with a knife in crass disregard for all maternal advice regarding lettuce longevity - survived very well in the crisper, even living to see another salad.

  • Silverscreensuppers on December 19, 2016

    Ha ha - my mum told me that about lettuce too! Love this reclamation of the humble iceberg. Tasty and pretty too, loved it.

  • averythingcooks on June 17, 2023

    This was a perfect fresh and crunchy side for some steak sandwiches. I love blue cheese but I do appreciate that the dressing itself does not contain the cheese (better fridge life for sure) and the ability to plate salads closer to each of our likings. The celery is expected (and always good) but we also liked the pancetta & the radishes and I can see making this again just for us or as a showier salad platter for guests as she describes in the book.

  • ldyndiuk on June 08, 2022

    Lovely crunchy salad! I will definitely make this again. Just a note about the link to the online version of the recipe - it’s not the exact same recipe as it doesn’t include the radishes and celery. It looks the same otherwise though.

• Peach and sour cream pancakes

  • louie734 on August 06, 2014

    Well, I didn't have enough sour cream for the batter, so I used another pancake batter (buttermilk from The Breakfast Book). So I followed the method more than the recipe - which produces insanely good pancakes. The peaches take on an addictive brûléed effect, and take no more effort than blueberry pancakes. I will try this with the sour cream batter - peaches & sour cream are a match made in heaven.

  • curtisca on October 14, 2013

    We have renamed these "O.M.G. Pancakes". I've made them three times in our short peach season (in addition to my usual cobblers) and will sorely miss them until next year. They are SO GOOD. Tastes like a cup of creamy, spicy chai with caramelized peaches. I need to try to measure the flour out using her "fluff, spoon and scrape" method because my batter has been pretty thick; I think she may end up with a little less flour than I did. But regardless - amazing.

  • dinnermints on August 18, 2022

    Scrumptious summery pancakes. I used whole wheat pastry flour, and then Greek yogurt instead of sour cream. It was a bit tricky to turn the pancakes over without the peaches sliding off; next time I'd use 1/8 cup batter instead of 1/4 cup. The batter is pretty thick, and I might try thinning it a little (might increase how much the peaches slide, though). Also it did end up being pretty important to keep the burners on low, as the pancakes immediately burned when I turned it up a little. Loved the caramelization on the peaches.

  • texannewyorker on September 14, 2016

    These are very delicious, we loved them! I love sour cream in pancake/waffle batter though.

  • Zosia on July 09, 2020

    These were light and fluffy and delicious, with or without peaches. I substituted 1% yogurt for half the sour cream, and used whole wheat pastry flour.

  • Rutabaga on August 27, 2014

    These were very good, but next time I will try using at least part whole wheat flour, which I think would be delicious paired with the peaches. Because I had some creme fraiche that was about to turn, I substituted it for most of the sour cream, which made a the pancakes a little more delicate and light.

  • WFPLCleanEating on June 20, 2016

    Delicious! (Rachel S-K)

  • anya_sf on September 11, 2020

    I used whole wheat pastry flour and half whole milk yogurt, half sour cream. My pancakes spread a fair amount and would have fit 3 peach slices. I had trouble with the first batch sticking, even in cast iron (not sure why), but the next 2 batches turned out great. Peaches + sour cream + maple syrup = yum.

  • lacyann84 on January 10, 2018

    So good! Maybe the best pancakes I've ever had? I'm not usually a fan of pancakes, but these are wonderfully light and melt in your mouth. I make them a lot without the fruit (not in season) & they are always a hit!

  • jimandtammyfaye on July 25, 2022

    Wow! Blown away by how delicious and easy these are. I doubled the cinnamon by accident, and I'm now claiming it a happy accident. This recipe makes the most of peach season.

  • snoozermoose on December 06, 2021

    These are more sour cream than they are flour, and that's what makes them so amazing. They are melt-in-your-mouth perfect in texture. We made these every day for a week before we realized we were going to gain too much weight if we kept it up!

  • ZiemkeFamilyKitchen on October 16, 2022

    Also good with apples. Used 1/3 whole wheat flour with same total weight (95g)

• Almond date breakfast bars

  • louie734 on January 29, 2013

    I wasn't crazy about the almond + cinnamon + orange flavor combination, but these held together well and disappeared quickly enough.

  • louie734 on September 30, 2023

    I've now made this dozens of times, and this is the trick: Soak, then blend 2/3 to 3/4 of the dried fruit (yes, dates, but I've also used some raisins). Into the blender goes all the other ingredients that could qualify as liquid. I've also subbed out almost all of the fat for a mix of applesauce & date soaking water. Once blended, this muck poured over the oats/flour/chopped fruit & nuts acts as a glue, requiring a parchment-lined (loaf) pan. Pack it down well, then bake. NOW you have crumble-free bars - the texture is similar to a Clif bar - and they store super well in the freezer (wrap individually, then pack into a ziplock). Different flavors come from the (unblended) fruit and nuts/seeds - I like to use pumpkin seeds + peanuts + dried cherries for a kinda pb&j flavor. Could also use chocolate chunks, banana chips, coconut flakes, dried apples. Lots of options.

  • Vanessa on March 16, 2013

    I've been eying this since I got the cookbook, but I never seem to have dates. Today I broke down and made this with what I had on hand: raisins instead of dates, pecans instead of almonds, flax seed instead of wheat germ, old-fashioned oats rather than "quick", and lemon extract and powdered lemon peel instead of orange zest and almond extract. (Who knew I was out of so many pantry essentials!) They were really good. They were crumbly, but the 4 tiny ones that actually made it into the fridge to cool did set up very nicely. They were WAAAY tasty and disappeared rapidly! Re-made it this afternoon (after shopping!) due to popular demand. This time I had almond extract, but I kept the other ingredients the same since we'd liked them so much.

  • Rutabaga on September 23, 2014

    I made one significant change to this recipe, and one minor one. Significantly, I used what was sold as "baking dates" at the Middle Eastern market, which is basically a gooey date puree. I mixed this with the other liquid ingredients, using only about a half cup (compared with the one cup of chopped dates suggested) because I was afraid the bars would otherwise be too sticky. My other substitution was using peanut butter in place of almond butter. Next time, I will use more dates, whether pureed or chopped, and also not leave them in the oven as long. Because I was concerned that they were underdone, I baked the bars for half an hour, and they turned out fairly dry. I think baking them no more than 25 minutes, combined with amping up the date content, would yield tastier, moister bars, and the additional sweetness would also be welcome. Otherwise, the flavor is pleasing, so I hope these changes will yield the breakfast bars I'm craving.

  • kshell on September 27, 2023

    I've had my eye on this recipe for almost a decade. Finally got around to it, and while I enjoy the flavor combo and sweetness level (very reasonable) my bars came out a bit crumbly. This isn't a deal breaker but there you go. I lost some corners when cutting them and you absolutely need to eat them with a plate or your hand underneath to catch all the crumbs that you will certainly make. Baked for 20 min.

• Big cluster maple granola

  • louie734 on January 07, 2014

    All the girls at work wanted this recipe. Versatile, works every time, and makes the house smell outrageous. I got bigger clusters when I didn't stir as much as the recipe instructs - in fact, if your pan is lined with foil (to prevent swearing when cleaning up), you don't really need to stir at all.

  • Melanie on June 23, 2013

    I skipped the toasted wheatgerm and substituted dried apricots and cranberries for the cherries. Lovely big clusters though, would make it again!

  • hirsheys on March 19, 2017

    This granola is super tasty and it is also super easy. I like the idea of using two egg whites next time, and may up the maple syrup to the larger amount (I eat it with unsweetened yogurt, so wanted just a tad more sweetness.) I plan to try this with a bunch of different fruits - this morning was tart dried cherries, tomorrow will be dates, I think. Oh, and I used pecans instead of walnuts because I prefer them.

  • texannewyorker on September 14, 2016

    The egg white is what does it - this might be my favorite granola to date. I shared my stash with others and they raved too.

  • LisaO on April 14, 2015

    I'm trying to find the perfect granola. This one is NOT it. Tried to make it twice. It's not sweet at all. I even went and bought full sugar maple syrup, and added some honey. Barely clumps. Not even close to the great picture. The coconut gets completely overcooked unless you put it in at the end. I'll keep looking.

  • WFPLCleanEating on August 30, 2016

    I made modifications based on my preferences (1c apricots, 1/2c dark raisins instead of the cherries) and the ingredients I had on hand (nuts 2/3c walnuts & 1/3c pecans; canola oil instead of oil; and ~2 tbsp sunflower seeds instead of wheat germ). Cooked on the longer end of the cooking time. I thought the flavor was delicious, but it never 'clumped' up for me. Will definitely try it again. - Carol

  • Shelmar on September 04, 2019

    The bombastic style lowered trust, but the granola, though not vastly better than store bought, was better than major brands.

  • kzwa on July 28, 2020

    Can confirm that this granola is super delicious. I left out the dried fruit. Great on yogurt, in milk, or out of your hand.

  • ldyndiuk on June 08, 2022

    Pretty good! As others noted, it didn’t form large clusters for me (well, there were some but they didn’t hold together long) which is fine because I just eat my granola in yogurt anyway so I don’t really want it in clumps. But otherwise it came out really well. The flavor (other than the cherries) is more subtle than my usual granola (which is the one from the Love and Lemons website) but that’s not necessarily a bad thing.

• Kale salad with cherries and pecans

  • louie734 on January 08, 2018

    I've made this more times than I can count, often subbing the radishes for other crunchy veggies or slivered onion. The cherries are usually cranberries, the pecans are generally pumpkin seeds. Sometimes I'll toss in quinoa or farro or lentils ... and a favorite version of this includes roast squash and some spoonfuls of wild rice.

  • Zosia on January 19, 2021

    My go-to kale salad recipe.

  • Lesliehauser on December 25, 2017

    Great and simple kale salad, dressing is sweet enough to cut thru bitterness. Would be great with roast butternut squash added.

  • boberonicus on October 28, 2021

    Made it with "standard" kale. Wife dislikes radishes, so upped the cherry / pecan factor. Dressing really compliments dish. Recipe's 20 minute rest suggestion made a difference; mellowed the kale nicely.

• Broccoli slaw

  • louie734 on May 28, 2015

    This last time was the best. Very adaptable. Best thing to do is cut everything very small/thin otherwise it's too crunchy. Used raisins this time. Added a very few bits of fried ham. Otherwise stuck to the recipe pretty well. It's good on the first day, better and best on the next couple days.

  • louie734 on June 13, 2020

    I make this every year, multiple times in the summer as it's a perfect crunchy-cool salad-side that goes with everything. Buttermilk has been successfully swapped for sour cream, yogurt, curdled milk or curdled non-dairy milk. Cranberries have been successfully swapped for raisins. Onion has been red or white or whatever. It's always good and always disappears way too fast.

  • westminstr on April 19, 2018

    I have made this before (as written) and last night I made it again, but my mayo had gone off so I subbed greek yogurt for the mayo + buttermilk. This was not as good! Also the onions were overwhelmingly oniony. I attempted to pickle them in the cider vinegar (which I have done in the past) but it did not do a good job of removing the bite. Maybe next time soak in cold water?

  • jzanger on November 20, 2012

    This is a keeper. It's not groundbreaking but it tastes great and only got better over the course of several days.

  • milgwimper on December 27, 2014

    We loved this recipe using sour cherries. Will make this again.

  • abrownb1 on June 27, 2021

    Quick and easy. My veg hater FIL loved it which is a win! Used 4 tbsp of shallot total in place of the onions and it was still a bit too strong after soaking in vinegar. Will reduce next time. This also didn't keep well (it all tasted a bit one note) after a few days so mix it together shortly before serving.

  • hirsheys on February 16, 2017

    I adore this recipe and find it quite addictive. I cut the broccoli a bit smaller, but otherwise followed the recipe closely.

  • Marsthedog on August 18, 2014

    Didn't love it, felt it wasn't as good as my go to slaw with raisins and bacon...

  • texannewyorker on September 14, 2016

    She seriously overbills this. It's just broccoli salad. Anyone who's spent any significant time south of the Mason-Dixon line has eaten their weight in some version of this. It's good, but not the least bit revolutionary.

  • macfadden on April 09, 2017

    Delicious! I use dried tart cherries instead of cranberries, which aren't popular here.

  • mharriman on January 15, 2018

    Based on all the rave reviews, I tried this last night, and it was excellent. Husband loves it. I wouldn’t and won’t change a thing with ingredients or instructions.

  • robinelizabethleslie on April 08, 2014

    This is delicious. I'm usually totally opposed to raw broccoli, but this was a hit! It tastes even better after it sits for a while. We had it with the Emmentaler on Rye with Sweet and Sour Red Onions. Perfect.

  • stef on April 24, 2017

    It's just as good as everyone says. Addictive

  • Lepa on July 31, 2016

    I'm completely obsessed with this stuff. I can eat an entire bowl while still standing at the counter. My kids love it, too. This recipe alone is worth the cost of the book!

  • clcorbi on January 23, 2017

    Delicious. I omitted the dried fruit as we are not big fans. Next time, I would consider adding a tiny bit more sugar to the dressing to make up for that omission. I had very small heads of broccoli, so I also added a large handful of chopped red cabbage since there was a bit too much dressing. This salad is so good, it may not be anything revolutionary, but I couldn't stop eating forkfuls of it before we ever even sat down to dinner.

  • gamulholland on March 28, 2021

    Good gravy this was delicious. It also made me (subsequently) work on my knife technique (use your arm, not your wrist) because I had tendinitis for two weeks after chopping up all that broccoli. I made it for a potluck, and it disappeared, although some unholy percentage of that disappearance was due to me personally. :)

  • Meags on February 21, 2022

    Absolutely fantastic!!

• Emmentaler on rye with sweet and sour red onions

  • louie734 on January 07, 2014

    All the best parts of a patty melt, without the burger. These were awesome. Again, why didn't I think of this.

  • NJChicaa on January 24, 2018

    Reminded me of a patty melt.

  • averythingcooks on June 14, 2023

    More raves for this sandwich. I used gruyere & think that the rye bread is key. I did cook my onions (actually a mix of red, yellow, sweet + a shallot... ie major fridge/pantry clean out!) longer than she calls for to get a lovely, jammy consistency. We both loved this "fancy" grilled cheese with last night's soup and this will be repeated often.

  • Meags on February 21, 2022

    This was delicious! I cannot wait to have it again!!!

  • Ishie1013 on April 12, 2022

    This was the best grilled cheese sandwich I have ever had or made.

• Ratatouille sub

  • louie734 on August 06, 2014

    So I recently discovered that I love ratatouille. I've been eyeing this recipe since. WHY DIDN'T I MAKE THIS EARLIER. I had vegetables bigger than called for, so I used my giant Le Creuset braising dish. Then I pulled out an 8x8 Pyrex, cause I'd maxed that out. We didn't actually make the sub - no rolls on hand. Instead we ate it plain, and it was gone. How can 2 people make all those vegetables disappear in 2 meals? Five (hundred!) stars.

• Shaved asparagus pizza

  • louie734 on July 25, 2014

    So, we made this twice in 3 days. Mind-blowing. Topped exactly as described, on ABin5 pizza dough, our household standard. Using a peeler to make the strands of asparagus is fiddly but not difficult. Boring regular mozzarella - nothing fancy - was fine. This was so, so good.

  • louie734 on July 17, 2017

    Still making this pizza! THE reason to buy asparagus ... it never fails to wow. Asparagus can be shaved hours ahead if you like. A favorite.

  • MmeDefarge on May 02, 2018

    Delicious! I used ciabatta dough for the base and gave it 5 mins in a hot oven before topping. A bit too salty for us so will try with none in the asparagus next time

  • texannewyorker on September 14, 2016

    I didn't use her pizza dough to make it (King Arthur Flour!) but the idea is wonderful and the result is delicious. Loved this so much!

  • julesamomof2 on January 07, 2019

    This was a unique and interesting vegetarian pizza. The asparagus crisps up in the hot oven and combined with the cheese makes a delicious, no 'sauce' pizza.

  • Rutabaga on May 31, 2014

    Delicious! Every spring I look forward to trying new recipes for fresh asparagus, and this was a real treat. I baked it on a baking steel that had been preheated for about half an hour at 550 F. This meant the pizza was done in about 8 minutes, and 5 minutes through I switched the heat to the broiler to ensure the top crisped before the bottom burned. Made with fresh from the farmer's market asparagus, the flavor really sings, and the grassy notes of the asparagus are well matched with rich buffalo mozzarella. I feel garlic - better yet, green garlic or garlic scapes for more of that springtime allure - could be a good addition, but it might also take away from the pure, clean taste of the asparagus.

  • clcorbi on May 11, 2017

    Delicious! The asparagus becomes so flavorful from its quick toss with salt, olive oil, etc. The only change I'd make next time would be to slice my mozzarella thinly rather than grating it, just to save time. I also agree with Rutabaga's comment that some garlic would be welcome here.

  • Kinhawaii on April 06, 2023

    Yummy! Our asparagus was thin & so it was a little fiddly to use the peeler. I thought it was a little salty so will sprinkle it on next time- this time I ate it with a lot of arugula on top.

  • Meags on May 05, 2021

    This is the first thing I make when asparagus season hits!

  • snoozermoose on December 06, 2021

    This is my favorite pizza ever! The combo of the tender slightly charred asparagus, the sharp scallions, and the cheese is mind-blowingly good. Best recipe in the book as far as I'm concerned.

• Apple cider caramels

  • louie734 on January 07, 2014

    Made for Thanksgiving. They were too good to bring to Thanksgiving. Hoarded them shamelessly. Made again for Christmas. Was very stingy with them - but at least didn't keep them all! (Stir very well after adding the salt. The first batch had some caramels that were too salty. Using Maldon salt gave me a solid flake - even crunch - of salt at the very end of the melt-in-your-mouth sensation. If this isn't what you want, be stingier with it than the recipe suggests.)

  • Barb_N on November 26, 2015

    I made these for Thanksgiving dinner, along with another caramel recipe from Food52. The flavor is intensely apple but due to the technique (and maybe the large amount of butter), these did not hold their shape at room temperature like the others. They were also greasy. The cider is reduced to a syrup then the sugar butter and cream are all added at once then brought to 155 degrees. I am no food scientist but I think you need to boil the sugar mixture before adding the butter or cream in order for the candy to set. I have another half gallon of cider so I may play with the technique to improve the texture.

  • SKidd on November 12, 2022

    Wow these are so good, tangy and great texture. Very easy, turned out perfect following instructions. Long time to reduce cider but the second boil went super fast,

• Baked potato crisps with the works

  • louie734 on January 07, 2014

    Potato-nachos, with American flavors instead of Tex-Mex. Such a simple idea. We make these often (using less melted butter) and top them with whatever's in the fridge - shreds of leftover ham, any-cheese, pesto or aioli. They're dinner with a salad.

  • texannewyorker on September 14, 2016

    These are so addictive. Perfect for setting out at parties; if you only make the whole batch for a few people, I warn you, you'll spend the evening shoveling them into your mouth. Delicious!!

• Salted brown butter crispy treats

  • shirofly12 on June 07, 2020

    Easy way to elevate a classic. Made this a number of times and you definitely want to make sure the butter specks are a dark brown (just before burnt) in order to get the flavor in the finished product. Press some sprinkles on the top for some added curb appeal.

  • Astrid5555 on February 16, 2013

    What a disaster! Eveything went well until I added the marshmallows to the (delicious smelling) butter. But then nothing happenend. She says that the residual heat from the melted butter will melt the marshmallows, but if it is not you should turn the pot back on low heat until they are melted. 30! minutes later I was still stirring and waiting for the butter & marshmallow mixture to smooth out. I ended up with a puddle of butter that never incorporated into the very sticky marshmallows. In the end I threw out that sticky/buttery mixture and did not even try to add the brown rice cereal/popped amaranth mixture I had prepared in order not to waste it as well. Will definitely never try again!

  • Melanie on January 26, 2014

    These were a success! The marshmallow melted in very quickly for me. These ended up nice and soft and were quite delicious. I would make again. Note - I only used 250g marshmallows (instead of buying an extra bag to get a couple extra).

  • jenmacgregor18 on October 21, 2022

    They are absolutely our favorites now. We can't go back to the regular version.

  • EmilyR on February 22, 2022

    I had to see if these lived up to the hype and they are good, but not so amazing. If you've had anything with browned butter it's a nice way to elevate flavor, but I can see where others may have ran into troubles. I'd also slightly reduce the amount of cereal, and it's a thin line between browned butter and mixing to incorporate the marshmallows (I also used mini).

  • peaceoutdesign on February 23, 2023

    Great but don't press the cereal mix too firmly at the end. The coated parchment worked perfectly even when I layered in almond paste from Flourless Cookbook (with an added tablespoon of spiced rum) for an even more delicious version.

  • Rutabaga on May 29, 2014

    This was a simple way to make a tastier treat. In my case, I used mini marshmallows that melted easily. The only time I've had difficulty with melting marshmallows for rice kris pie treats was once when using exceptionally old marshmallows. Even dried out marshmallows from a package that been open for many months will generally work fine, but there's a line that cannot be crossed. In my case, I, too, had to throw out the batch - it was disgusting! But if you're using normal marshmallows that haven't yet turned into impenetrable pellets, you'll find they melt within minutes.

  • clcorbi on November 18, 2016

    We loved these! My boyfriend ended up using 2c less cereal than called for, which was a genius move as it upped the ratio of delicious buttery marshmallow. We brought these to a friend's as an after-dinner treat, and the four of us finished the whole pan. Dangerously good.

  • lacyann84 on January 10, 2018

    Delicious. Definitely wait to get the butter browned properly (first time I made this, I did not brown the butter enough for fear of burning it). Also use fresh marshmallows & I usually leave the heat on low to incorporate. End results were great, people love this slightly different take on rice krispie treats. I added sprinkles (pressed down to stick) to the top for fun!

  • hbakke on December 26, 2020

    Yum! I doubled the recipe for a 9x13" pan for Christmas with some red and green colored sugar sprinkled on top. Everyone loved these. I made these again with Trader Joe's Crisp Rice cereal and they were exponentially better (more flavorful, less powdery) than made with Rice Krispies. Highly recommend the TJ's cereal for these.

  • taste24 on June 12, 2020

    As others have noted, make sure the butter is nice and browned. Loved the brown butter change up on a classic. All of my guests went crazy for these!

  • jimandtammyfaye on July 17, 2022

    I used mini marshmallows, and these turned out delicious. The combo of browned butter and flaky sea salt set these apart from the typical crispy treat. I also added 1 tsp vanilla and a couple handfuls of unmelted marshmallows before pressing into a pan.

  • sharone7 on December 31, 2020

    This is the only way to make rice krispie treats as far as I'm concerned

  • snoozermoose on December 06, 2021

    These are a standby at gatherings with my friends. They are irresistible and fairly easy to make as well. Definitely a crowdpleaser.

• S'more layer cake

  • SHerlihy on December 06, 2012

    So good! I made three 8" layers instead of the two 9" layers called for in the recipe (reduce baking time to 25-30 minutes). I doubled the ganache and had extra, frosting amounts were fine as is.

  • jzanger on July 16, 2014

    This made a very fun Summer birthday cake! I did make 1.5x the frosting and that turned out to be just the right amount or else I wouldn't have been able to make the decorative top. Used Guittard milk chocolate and it was a great filling.

  • Cfoley12000 on March 07, 2022

    I could not get my ganache to thicken up and believe the cream should be reduced to 1/2 cup. Otherwise, the ganache tasted AMAZING and stole the show. I also agree that the frosting should be doubled to ensure you have enough for a crumb coat and enough to decorate. I wish the frosting had more flavor though. I couldn’t taste the toasted sugar. I also recommend that you leave out the cinnamon because it was distracting.

• Blueberry cornmeal butter cake

  • robinorig on June 28, 2015

    This is one of the best coffee cakes I've made. I love the crunch of the cornmeal in the topping. This recipe would be just as good with other berries or stone fruits or even chocolate. This one's a keeper!

  • RosieB on March 05, 2017

    Great tasting and very easy cake to make. The cumble topping elevates it from ordinary to great.

  • aliradloff on August 27, 2020

    I’ve baked this several times and it’s delicious and the cornmeal gives it a lovely texture too. I reduce the sugar by 25% because I prefer a less sweet cake and also have used frozen blueberries when fresh are out of season. I rinse well and leave them to drain and defrost a little in a colander before adding them.

  • aeader on April 12, 2020

    Only had a glass pan in the 8x8 size. Buttered and floured (w/parchment on bottom). Checked at 35 min and very raw in center. Ended up giving 20 more min (probably could have just gone with 15) to get tester clean in center. There isn't enough butter in the topping to make a streusel like what is shown in the book photo. Its basically a fine sandy sugar/flour/cornmeal/cinnamon that you spread over the top. I pressed it into the cake as directed (thinking it would otherwise mostly fall off when removing cake from pan to rack) and it made a flat sugar crust on the top, which was still very good.

  • texannewyorker on September 14, 2016

    This is a fantastic simple snacking cake. Came together quite easily and tastes great! Not much effort but people are wowed by it.

  • Rutabaga on June 04, 2018

    My cake took about one hour to bake, much longer than noted in the recipe. I suspect, however, this may have been because I used frozen blueberries. Also, my darkly tinted Pyrex 8 x 8 baking pan is not the best for baking cakes, but it's the only dish I have in that size. Fortunately, the cake was still delicious, although a little dark around the edge. All family members enjoyed it. I would prefer it with a little less sugar, however, so will try lowering the amount next time.

  • Lesliehauser on August 25, 2019

    Made with wild blackberries from the backyard and used cashew milk yogurt instead of sour cream. Delish!

  • Kinhawaii on July 12, 2019

    We really liked this cake but it took 55 min to cook with slightly defrosted blueberries- tried to drain them a little because I had some ice clumps from freezing them on my own. Was cooked but center was depressed- maybe because I tried to create bigger topping lumps with slightly more butter & less flour? Doubled the lemon zest. Maybe a little on the sweet side but absolutely delicious! Topping stayed nice & crunchy for days, while cake stayed moist even with refrigeration.

  • rhughes24 on December 30, 2021

    Summer in cake form. Great to bring along to summer barbecues. I personally liked the texture from the cornmeal, and corn and blueberries are beautiful together.

  • snoozermoose on December 06, 2021

    This is a nice blueberry coffee cake that bakes up beautifully. However, I wasn't a fan of the cornmeal. It gave the streusel a gritty, sandy texture that was hard for me to get past.

• Cranberry crumb bars with mulling spices

  • jumali on December 01, 2016

    I thought the filling was a bit tart, but everyone else liked them. Very easy to prepare.

  • texannewyorker on September 14, 2016

    Really good and got extremely positive comments from notoriously picky eaters I was hosting :)

  • ksg518 on December 05, 2023

    Very good! Not too sweet and very easy to make. Plus they freeze well. Be sure to allow time for them to cool before cutting.

  • thefritschkitchen on January 14, 2016

    These are my go-to's for any winter potluck party (and as we all know, there are a lot of them!). They are quick to throw together the night before. I make both the shortbread and the cranberry filling in my food processor, so it's quick and makes relatively few dishes. Plus, baking with cranberries is one of the joys of the winter season - there is nothing more beautiful. Also, in case you're wondering, they taste amazing. Never any leftovers to bring home :(

  • Lsblackburn1 on December 14, 2019

    Yum! Tastes like pie. I was worried my crumble was too dry but it seemed to bake up well.

• Cinnamon toast French toast

  • jumali on December 26, 2012

    The crackly top is delicious but underneath is quite soggy and bland. Absolutely horrible reheated the next day.

  • Cfoley12000 on December 31, 2021

    I think the concept of this recipe is very strong and the layers are super attractive, but the custard mixture needs sugar because the soaked portions are bland otherwise. I would make it again, but would experiment with a sweetened custard with pumped up vanilla. I might even throw in sweetened condensed milk...

• Gnocchi in tomato broth

  • jzanger on November 20, 2012

    I loved this recipe, although to make it into a more substantial entree I did double the quantity of the "tomato broth" and added in some vegetables (carrot, celery, onion) toward the end. The gnocchi turned out just right and the whole thing came together in a few hours of mostly idle cooking time. Note: I added a pinch of red pepper flakes. This soup required a lot more salt than you would think it could handle.

  • WFPLCleanEating on June 20, 2016

    Came out great! My 13 year old made this dish as he was so excited to find the recipe in the book so I can't speak to the process of making it, just eating it. The dish was perfect! (Rachel S-K)

  • Jviney on May 19, 2021

    I thought the gnocchi would be lumpy and grainy because of the potatoes but they actually turned out to have a beautiful texture. I oversalted the broth. It felt a little bit boring, this dish, but I’m not sure why. I added a tablespoon of creme fraiche and appreciated the tangy dairy contrast.

  • sharone7 on December 31, 2020

    This is a hit every time I make it, especially when entertaining vegan/vegetarian friends (the broth always seems like it won't be enough and it's always just fine)

• Butternut squash and caramelized onion galette

  • jzanger on March 28, 2013

    Spectacular galette! This will be my chosen galette dough recipe from now on. It comes together really easily, rolls out without tearing, and bakes into the most amazing flaky layers. I did choose to put the tart together slightly differently than Deb instructs, cutting the squash into round discs instead of cubes, and layering the cheese (used only about 3/4 cup), then the caramelized onions (4 small yellow onions), then the squash. Next time, if layering this way again, I would sprinkle the cheese on top of the onions and would maybe use less cheese. There's so much richness and flavor in the other elements that the cheese is almost superfluous. Another tip: make sure you keep the dough cold (even after it's rolled out) until just before you're ready to fill it. With this dough and the fillings, I was able to make a very large galette. About half of it went into my freezer for later!

  • michalow on December 31, 2012

    Much better than expected. Crust was declared "rustic" and a good match for the filling. Fontina works nicely here. Would use regular, not sweet, onions next time as these are better caramelized.

  • michalow on April 08, 2014

    Made this a second time with what turned out to be a very dry buttercup squash. Stirred an egg and a couple of tablespoons of milk into the filling to compensate and was pleased with the results.

  • chawkins on November 09, 2022

    Outstanding dish! Both the pastry and the filling were stellar. I made half a recipe into a 9” galette. Used sage and gruyere for the Fontina. Will continue to use gruyere in the future because I always have that in the house but seldom Fontina.

  • shoffmann on October 22, 2017

    Excellent! Takes quite a bit of work to prepare the galette dough and all of the filling components, but well worth the effort. I used a combination of Swiss and Monterrey jack cheese (because that is what I had) and that combination seemed to work well. Filling was slightly sweet, but well-balanced with the onions and cheese. As my husband put it, it's "like a savory pumpkin pie".

  • lacyann84 on January 10, 2018

    Wow, this was amazing! Took it to a CSA pot-luck party & it was declared a "favorite" by the farmer. Only thing different I did was used kabocha, delicata & butternut varieties of squash. Will make again & again.

  • lorigenes on April 15, 2023

    Wonderful, easy, and a hit with the whole family. I made the pastry with the wheat flour substitution (252g a/p plus 56g whole wheat) and the sage. Caramelizing the onions took about 45 minutes. The second time I made it, I added some shredded roast chicken for an all in one meal, and it was also excellent. Highly recommended.

  • Meags on October 19, 2023

    Good! I think a little feta or something to punch it up a little would be great! Of course, I did use mozzarella and Parmesan (what I had on hand), so maybe some gruyere would take care of that problem.

  • snoozermoose on December 06, 2021

    One of my favorite things to make in the fall. It's very rich and decadent but absolutely delicious. Pairs very well with a lemony salad for a nice vegetarian dinner party.

  • kshell on October 04, 2023

    Enjoyed by all. Dough was easy to work with. I also added gruyere to boost flavor. I used a large tart pan with a removable bottom and was surprised it made a mess of the oven. Filling is solid but the fat dribbled out somehow. Baking sheet is a must!

  • TinyCitiKitchen on July 25, 2023

    My go-to "bring something to Thanksgiving". In fact, I always make 2. It works as a starter, it works as a side, everyone loves it...And I can have a leftover piece with some salad as a light dinner the next day :)

• Corn risotto-stuffed poblanos

  • jzanger on September 10, 2013

    Delicious and impressive-looking, but stuffing the poblanos were pretty finicky. If I'm not making it for a dinner party next time I will probably just dice up and mix the poblanos right into the corn risotto.

  • Vanessa on December 20, 2012

    This was good, and it was even better the next day. I had to use a mix of Cubanelles and plain green bell peppers (a tragic lack of decent poblanos!) and canned corn (dang, it IS December!); I'd bet that poblanos and fresh corn would really move it up to the next level. I did have a goodly amount of risotto left over after stuffing. It made a great side dish for the less adventurous at the gathering, but I think this could be made with 2/3 the amount of rice called for.

  • Vanessa on January 15, 2013

    Fresh poblanos, but no corn or beer this time, so I used vermouth in the risotto and added black beans instead of corn. Yea! another winner!

  • ecasey830 on October 17, 2016

    Stuffing the poblanos was too time-consuming and finicky for me though I may make this again just as a risotto

  • maggiewt on September 25, 2013

    Used a smaller spoon to stuff the poblanos and really get the risotto into the pockets of the peppers. I stuffed those guys pretty full and the recipe still made about double the amount of risotto needed (as Vanessa commented below) - not a problem for me as I just sprinkled with cheese and baked along with the chiles. Don't skip the crema - it definitely made a difference to the overall finished dish.

  • texannewyorker on September 14, 2016

    I found myself wondering if this recipe was tested at all. After stuffing the poblanos to the brim, there was SO MUCH leftover risotto!! Also, flavor was seriously lacking as written. Although I love the idea, I definitely wouldn't make them again.

  • julesamomof2 on September 14, 2022

    I am not sure what to make of this recipe because while it tasted fine, the combination of an italian risotto and the spicy poblano peppers did not come together as a cohesive dish for me. The little bit of monterey jack cheese and the crema topping didn't pull it together the way it should so the whole thing was just kind of strange. I also had a massive amount of risotto left over - could have stuffed twice the number of peppers.

  • NJChicaa on January 24, 2018

    A lot of work for a pretty bland risotto which made this recipe a big disappointment. I wouldn't make it again.

  • AndieEats on April 15, 2021

    Made with frozen sweet corn and red peppers because there were no poblanos at the store. The peppers turned out a bit sweet and too mush to stuff so it wasn't even put back in the oven. Better than Bouillon for stock, and needed 4 cups to the 1 cup rice for it to be tender. Half the risotto recipe was enough to top 2 peppers for us, and leftovers for a generous side the next night. Made sure to aggressively salt and pepper after reading reviews.

  • taste24 on August 24, 2020

    I was able to get fresh poblanos and corn from the farmers market to use for this recipe. Reading all of the comments on how bland the risotto was, I used a heavy hand with the salt for all components. Better than Bouillon for my chicken stock, salted the corn before adding, extra Mont. Jack cheese, and extra salt and pepper in the finished risotto. It still could have used a bit more salt (surprisingly), but overall these were pretty delicious. The crema on top was a great touch to the finished peppers. Next time, I may roast or grill the corn before adding it to the rice, and will add extra queso fresco on top of the peppers during their final bake in the oven.

• Buttered popcorn cookies

  • vinochic on January 02, 2013

    I was disappointed with the recipe. My popcorn probably wasn't "fluffy" enough (ended up with small, chewy kernels) , but even the cookie dough itself was pretty bland.

  • michalow on June 28, 2013

    I, too, found myself wishing my popcorn was fluffier. With some kernels fat and crisp and others small and chewy, there were too many textures going on in these cookies.

  • Boffcat on February 24, 2017

    Good. I use caster sugar in place of granulated sugar, and light muscavado if I don't have light soft brown sugar. The cookies could take even more popcorn than stipulated. Sometimes I just leave the popcorn plain rather than dressing it with butter and salt, and I've also used shop-bought popcorn to save time (two individual bags of Tyrells salted popcorn). The recipe yields around 30 cookies for me.

  • Jviney on May 20, 2019

    These were fine...I might try adding a little salt to the top for some extra contrast to the cookie next time? They were sure fun to make with pre-schoolers; and that counts for something too!

• Roasted baby roots with sherry-shallot vinaigrette

  • mlbatt on May 24, 2022

    The recipe is really quite easy, although there are a number of components - basically: 1) cook some quinoa (which I did in my rice cooker); 2) peel a couple of shallots, wrap the lot in foil and stick in the preheated oven) 3) Scrub and prep the roots (this took the most effort, but my CSA sends really clean produce so it wasn't too bad) - and roast. Then, after the quinoa is done and the veggies are nice and brown, put the softened shallots in a blender with the dressing ingredients. Assembly: on a platter: most of the quinoa, the veggies, the rest of the quinoa sprinkled over all. Dressing, and I added the suggested goat cheese - which I highly recommend. Verdict: delicious! Will keep this recipe in my back pocket for CSA root veggie emergencies.

  • Zosia on August 29, 2014

    The sweet and tangy dressing went beautifully with the vegetables, and by doubling the quinoa and serving with goats cheese, this became a main course salad. I used regular vegetables cut into smaller pieces.

  • Bryan on January 19, 2018

    http://www.wizardrecipes.com/roasted-baby-roots-with-sherry-shallot-vinaigrette/

  • wittwoman on December 27, 2015

    Excellent flavor. Perfect fit for baby root veggies from CSA bag.

  • clcorbi on December 01, 2016

    This salad didn't really work for me. The vinaigrette seemed like it would be delicious--you roast shallots in tinfoil and then blend them with olive oil and vinegar--but it turned out very thick. I thought that the oil clinging to the root veggies and the bit of moisture in the quinoa could help thin it, but instead the vinaigrette just made the quinoa clump together in a pretty unappealing way. I'm sure goat cheese would have helped this salad, but we didn't have any. Overall I don't think I'd repeat this.

• Zucchini ribbons with almond pesto

  • RosieB on February 26, 2018

    This was deliciously simple for our abundant supply of zucchini. Definitely on my make again list. Pesto made in thermomix!

  • Rutabaga on August 27, 2018

    My husband and I really liked this (the kids, not so much). I made the dressing in the blender, which led to a rather thick paste, so it didn't look nearly as pretty as the photo in the book, but still tasted good. It's an excellent way to do something a little different with zucchini when they're in season.

  • ricki on August 18, 2019

    Easy and good. Make again, but next time process the almonds less to leave them chunkier. One half pound of zucchini was plenty for the two of us.

• Baked ranchero eggs with blistered Jack cheese and lime crema

  • cespitler on December 28, 2016

    This is a good one as is. Next time, I might add some spinach to the sauce and some basil. The eggs can be baked fully in the oven and the tortillas are worth the added few minutes versus just using chips.

  • Rutabaga on January 10, 2015

    Cooking all the eggs together in the sauce makes this a great brunch option for a small crowd. While you can make the sauce ahead of time, the entire dish can be done in about half an hour with no prior preparations. Tasty and filling, and easy to scale down if you just want to make it for a few people.

  • Bryan on January 19, 2018

    http://www.wizardrecipes.com/baked-ranchero-eggs-with-blistered-jack-cheese-and-lime-crema/

  • clcorbi on March 20, 2018

    This dish is a win! It's extremely fast to throw together and makes a really delicious vegetarian dinner. One note--my eggs cooked way faster than the prescribed 10-12 minutes. If you want a runny yolk, cook them for more like 6-8 before broiling. I also didn't bother making the homemade tortilla chips and served this with storebought instead. Yum.

• Sesame-spiced turkey meatballs and smashed chickpea salad

  • Vanessa on March 16, 2013

    The "smashed chickpea salad" is incredibly good. We've made it several times and it is great as part of a light supper.

  • chawkins on August 02, 2015

    Very flavorful, moist and slightly spicy meatballs, the sesame seeds gave them a bit of texture and crunch, I used kosher salt instead of table salt and found them a tad salty, but then I'm very salt sensitive. The chickpea salad was a cinch to make and great for summer, I used 8 olives and probably could have used more.

  • hillsboroks on July 12, 2014

    Just read the note about no lid needed but I used the lid from my Le Creuset braising pan and it kept the browned meatballs nice and moist without drying out in the oven. These weren't as spicy as I had anticipated but were very flavorful. I made a yogurt sauce using garlic, cucumber, lemon juice and sumac that complimented them nicely. I also served them with the August 2014 Cooking Light Peach Salad with Tomatoes and Beets plus Orzo With Summer Squash and Toasted Hazelnuts from Gourmet August 2003. It was the perfect summer dinner!

  • kimbaroni on December 29, 2012

    Page 167

  • alisonkc on January 21, 2014

    Meatballs were super yummy! I really enjoyed these. Great for a Sunday supper.

  • ksg518 on March 03, 2017

    Lots of people have already noted how good this is and I agree. I'll try a yogurt sauce next time too, as suggested below. The meatballs were a little hard to brown since they were so soft but they were moist at the end. The chickpea salad is great. I forgot to buy green olives but I threw in some black ones, which worked out nicely.

  • mharriman on January 19, 2019

    I’m not usually a fan of turkey meatballs, but with the spice additions, these didn’t even taste like turkey and complemented the delicate chickpea salad. I had a hard time keeping my meatballs in ball shape as they browned on the stove; they were more like flattened meat squares, but tasted great all the same. I served tzaziki sauce on top of this entree and my husband and I loved it. I liked that I could put the chickpea salad together while the meatballs were baking in the oven.

  • Rutabaga on July 28, 2014

    The chickpea salad was the real standout for us - us adults, that is; my three-year-old loved the meatballs. So really, there was something for everyone. The meatballs were not spicy, but well-flavored and would be excellent with a yogurt sauce, such as the one mentioned by the reviewer below. The chickpea salad is a snap to make with canned chickpeas, and a would be a great side dish for almost any summer meal.

  • NJChicaa on June 30, 2016

    The meatballs were just okay in my opinion. Moist, tender, but didn't wow us. The chick pea salad, however, is a real winner and one that we will make over and over again.

  • AKPatterson on October 31, 2017

    Enjoyed these! Meatballs are flavorful and the sumac in the chickpea salad is fantastic. I served with Israeli couscous cooked in chicken broth and a quick yogurt sauce (cucumber, garlic, salt, lemon zest and olive oil).

  • john628556 on June 27, 2021

    This is a good recipe that benefits from significant revision. As I see it, there are three problems: (1) the portions make meatballs for at least 4, but barely enough salad for 2; (2) the meatballs are a bit bland and dry; and (3) the dish is arguably too heavy, as the meatballs and the chickpeas are each very filling on their own. To solve the first problem (too little salad), double the salad ingredient amounts. / To solve the second problem (bland, dry meatballs), double the amounts for spices, and use a fattier meat, like lamb. It's telling that Perelman, in a related recipe that she published later, added yogurt to the meatballs for moisture; you may want to do the same. / To solve the third problem (too heavy)...I'm unsure of what to do. Switching to a lighter salad may be appropriate, but what? / I've also added Perelman's raita to the salad and meatballs. It complements them nicely, as would tzatziki or any yogurt-based dressing.

• Mustard Milanese with an arugula fennel salad

  • TrishaCP on October 02, 2022

    This was really good. I made the chicken in the air fryer (400 degrees for about 8 minutes on air fry function), and it was juicy. The salad goes really well with the chicken, though I did reduce the amount of mustard in the dressing too.

  • alisonkc on January 21, 2014

    This was so good, I still think about it. A bit of a production, but worth every moment. I served it with the roasted tomato & onion side also in the book.

  • Rutabaga on November 16, 2017

    This is a great version of chicken schnitzel. The lemony salad is a good pairing to keep the meal from becoming too heavy. Since my husband isn't a big mustard fan, I used only about one tablespoon of Dijon in the chicken coating, and about a teaspoon of dijon only (no grainy mustard) in the dressing. This was still enough to give it a little something extra without it tasting distinctly of mustard. Don't forget to allow at least an hour for the coated chicken cutlets to chill. This makes it a good dinner option to prep in advance. Three of four family members loved it, but the littlest one has been refusing to eat all chicken and this was no exception.

  • averythingcooks on January 03, 2019

    Here is a big reason why I write in my books. I LOVE the rich full flavour of Deb's chicken coating (Dijon, garlic and lemon!! ) but once prepped, I use the Barefoot Contessa's cooking method for her chicken piccata AND then make the Pioneer Woman's bruschetta with red & yellow grape tomatoes, fresh basil and balsamic to spoon over the hot chicken. All the page numbers and reminders are with every recipe and I have a note that for 2 chicken breasts, I only need 1/2 the flour & panko BUT the full amount of the wet ingredients. This combo of ingredients and techniques never fails to impress!

  • rhughes24 on December 30, 2021

    Really good, the salad cuts through the heaviness of the fried chicken.

• Wild rice gratin with kale, caramelized onions, and baby Swiss

  • Prim on December 03, 2012

    Very good recipe with great flavour. I used parmigiano reggiano cheese instead of swiss.

  • Zosia on April 08, 2014

    Quite good but it needed a little acid. A side of roasted tomatoes helped immeasurably....next time I'll add them to the gratin before baking.

  • Rutabaga on October 18, 2014

    Using what I had already on hand, I made this with separately cooked wild and basmati rice, regular onions, and Gruyere. The Gruyere was an excellent choice, but I needed more, even a little more than what was listed, ideally. For the rice, I cooked 2/3 cup raw wild rice and 1 cup basmati, which made for more prep work, although it's not difficult if you have the time. While I figured that regular onions would be a fine substitute for sweet, having now tasted the final dish I can see that sweet onions would really elevate it. Next time, I definitely want to make the effort to get sweet onions. Zosia mentioned some acid would help, and I think next time I will also stir in a couple tablespoons of white wine vinegar. The entire dish could be prepared a day in advance, then baked when needed.

  • Rutabaga on March 03, 2015

    I made this a second time with the same ratio of wild and basmati rices. This time I used larger sweet onions, which were definitely an improvement over regular ones. For cheese, I used a mixture of Comte and P'tit Basque, including almost two cups of cheese mixed in with the rice. While I forgot to add any vinegar, I served it with lemon wedges. All in all, it turned out great.

  • purrviciouz on February 10, 2019

    I served this as a main dish and next time I'd double the cheese in the mixture. Maybe 1 cup Swiss and 1 cup Gruyere. I more than doubled the kale which bulked it up a bit to serve as a main.

  • Lsblackburn1 on February 08, 2020

    Delicious side dish for lamb chops. Used comte cheese and beef broth (which made it super rich and decadent). The texture of the homemade breadcrumbs really put it over the top!

  • lholtzman on November 03, 2023

    This can be made ahead. Use a 3 qt baking dish.

  • Meags on December 29, 2021

    This was fantastic!! We had it as our main dish. I mixed Swiss and Parmesan. I will definitely be making this again. We all loved it!

• Olive oil ricotta cake with Concord grape coulis

  • Prim on September 09, 2013

    Excellent cake, very moist and flavorful. I increased the lemon zest to 1 tablespoon and added 8 plums, halved and pitted, cut side down, to the top of the batter. I had to increase the baking time to 45 min.

  • alisonkc on January 21, 2014

    I've made this several times, it's a really great cake to bring for an occasion where you don't want something too sweet. (Presence of other desserts, work birthday celebration happening in the AM, etc.) I typically slice it in half and fill it with a jam I make that's a blueberry & apple base infused with fennel, peppercorn and bay leaf. Also tasted great with a strawberry balsamic jam.

• Harvest roast chicken with grapes, olives, and rosemary

  • kcw214 on February 19, 2013

    This wasn't too difficult, though the browning step took longer than Perelman suggested to get a nice color. The flavor reminded me of chicken marbella with the sweet and salty.

  • wittwoman on April 10, 2016

    Flavor is rich, silky and phenomenal. Initially, I wasn't sure how the shallots, grapes, olives and rosemary would play together, but WOW. This is definitely dinner-guest worthy!

• Whole lemon bars

  • zorra on June 10, 2014

    Didn't care for these. Bitterness from the lemon pith was pronounced, even though I used a precious home-grown Meyer lemon. Few people said liked them, though.

  • texannewyorker on September 14, 2016

    We really enjoyed these. Took them to a family holiday gathering where everyone loved them. Unique idea!

  • Peachpit23 on October 25, 2017

    Made these probably a dozen times and people love them. Have a few friends who specifically ask for them!

  • rionafaith on July 24, 2016

    Doubled the recipe, baked in a 9x13" pyrex pan cause I don't have a metal one, and brought them to a big BBQ where they were a hit. I did remove half the peel/pith -- I don't think mine were particularly thick, but I was paranoid about bitterness. The flavor in the final curd was fantastic -- my boyfriend said he'd never had lemon bars that were so lemony. It did take me FOREVER to remove the seeds though -- not sure if my lemons were particularly seedy or what. I may also bake these for a little longer next time, as they were a little soft in the middle (though they may also have been just melting since it was such a hot day).

  • Boffcat on February 24, 2017

    Delicious - and unlike other reviewers I've never had issues with bitterness. I sometimes use plain flour in place of the cornflour.

• Mom's apple cake

  • Astrid5555 on October 02, 2016

    After watching DP last week on Facebook making this cake, I finally gave it a try and it did not disappoint at all. Love the fact that no stand mixer is needed. Just combine wet and dry ingredients, add apples and that's it. Only made 3/4 of the recipe, still produced a very large cake that can easily feed 12+ people.

  • dsbingham on September 11, 2022

    GF note: I've made this several times with the Bob's Red Mill 1-to-1 GF flour. It was great, though sometimes soft in the middle, structurewise. I am going to try it with Authentic Foods' GF Cake Flour because it tends to produce drier baked goods.

• Fig, olive oil, and sea salt challah

  • yeven on October 03, 2015

    Outstanding!!!!!

  • hirsheys on February 16, 2017

    This bread was an absolute hit, and it was super fun to make. My rolls weren't as thin as hers, so I had fewer swirls in my bread. That said, it worked out wonderfully and was a fantastic set of flavors for Rosh Hashanah.

  • lholtzman on November 14, 2020

    I subbed dried apricots because I discovered too late that I was out of dried figs. Excellent substitute.

  • lholtzman on November 14, 2020

    I halved the recipe and it worked just fine.

• Honey and harissa farro salad

  • rglo820 on January 20, 2018

    Really enjoyed this - the carrots and parsnip batons crisped up nicely in the oven and gave a nice crunch and sweetness against the tangy feta. I used barley rather than farro, though it didn't make any appreciable difference. My harissa was from Trader Joe's and very spicy - I felt 1/2 t. was a little light even so, but I often find SK's recipe are underseasoned for our palates.

  • Melanie on March 08, 2015

    I think I could have done with a bit more Harissa in this dish. I wasn't a huge fan of the parsnip in this dish and would probably stick to carrots in the future. Made ahead for work lunches which worked quite well.

  • Devons on January 03, 2021

    Excellent! Made recipe exactly as written and it's a keeper.

  • ksg518 on April 09, 2018

    I can't believe I didn't notice this recipe before. This is very, very good. Made as directed but I may increase the harissa next time since mine is on the mild side. I may increase the carrots and parsnips a bit next time too.

  • robinelizabethleslie on April 08, 2014

    Adding some soaked raisins brings this salad perfectly into balance.

  • Rutabaga on September 23, 2014

    Good flavor combination - I used pipelchuma (recipe from Jerusalem) instead of harissa. Afraid of making it too spicy, I probably erred on the side of including too little, but you can easily stir more into your own serving. Unfortunately, I had very little mint on hand, and I think it could have used the amount called for in the recipe.

  • WFPLCleanEating on July 15, 2016

    I didn't have farro or parsnips so made this with freekah and beets though the rest of the recipe was the same. I actually think beets work better than parsnips (having also tried the recipe as written). They look prettier and have a more interesting taste (in my book). I liked the combination of grains, roasted caramelized vegetables, salty feta plus lots of parsley and mint. My harissa may have been milder than hers as I used a heaping teaspoon rather than 1/2 a teaspoon and I think it could have done with more heat. Maybe try adding it in increments to the dressing and tasting as you go. - Jane

  • averythingcooks on January 16, 2021

    So I made a 1/2 recipe with barley (checked my 4 local sources - 2 grocery & 2 bulk stores.....no farro to be found). I oven roasted carrot & parsnip chunks (not batons) and went heavier with a hot harissa. I also made a pan of Gordon Ramsay’s red onion/balsamic braised sausage chunks with added grape tomatoes & yellow peppers.....it was all humped into 2 bowls which we both scraped clean :)

  • Sjhvenegas on April 26, 2021

    I made this with double carrots and it was ridiculously good! I only had some mint so I added Italian parsley for a little freshness and green. I didn't have farro so I made it with pearl couscous. Not quite as healthy but super good.

  • lholtzman on January 03, 2021

    Freekeh also works as a substitute for farro.

• Slow-cooker black bean ragout

  • monica107 on January 26, 2014

    This is basically a recipe to cook black beans in a slow cooker - nothing too special. Next time I would double all the spices - this did not come out at all spicy. With some cooked rice, an easy meal that will cook without much effort. Prep time was only around 15 min.

  • Devons on January 03, 2021

    Delicious flavors; we added additional cumin, oregano and paprika. Also added a diced jalapeno. Recipe is versatile and can be used in many ways. Husband added them to his morning eggs over easy with wheat toast. We also ate them with brown rice and diced avocado.

• Pork chops with cider, horseradish, and dill

  • Queezle_Sister on January 02, 2013

    Surprisingly flavorful sauce. Horseradish scares me, but it just added a supportive base note to the sweet highs from the apple cider. Instructions flawless and dinner completed in under 30 minutes.

  • Dannausc on November 22, 2017

    It was really quick and easy. However it was sweeter than I expected, and I thought it would have more of a kick from the horseradish. Fine but not great.

• Pancetta, white bean, and Swiss chard pot pies

  • Melanie on June 21, 2014

    We were pretty impressed by this one - the idea of using white beans in a pie seemed a bit strange but was really delicious. Made this as one large pie to serve 4 which worked very well. Didn't need ten minutes to brown the pancetta (it cooked much quicker and burnt and I had to start again with bacon). Used canned white beans, substituted yoghurt for sour cream (pastry) and just used water instead of stock.

  • Rutabaga on December 29, 2015

    The consistency of the filling is similar to thick soup or stew, so making them in individual bowls makes a lot of sense. But, as I only had two oven proof serving size bowls, I put some in a smallish casserole dish also. The presentation wasn't as nice, as we had to break the crust, ladle the filling into bowls, and top with the crust shards, but it was still just as tasty. The crust is wonderfully flaky, and would be a good, quick homemade substitute for other savory pies that call for puff pastry. To maximize my effort, I doubled the batch and put half in the freezer, with the filling and raw pastry dough stored separately. I also used porchetta in place on pancetta, which turned out to be especially delicious, and included the chopped chard stems by adding them a few minutes prior to the garlic.

• Gingerbread spice Dutch baby

  • Melanie on January 11, 2014

    I wasn't the biggest fan but night try again as I think I left it in the oven for too long and it overcooked. I doubled the spices as recommended elsewhere and thought it tasted good.

  • texannewyorker on September 14, 2016

    This was really good! Behaved as a Dutch baby should, and the spices were prominent enough without overpowering the whole thing. Would make again!

  • rionafaith on July 23, 2016

    Loved this, and it was so easy -- it's all mixed in the blender, which is an item of equipment I don't use enough. The spice flavor was good but subtle -- I'd amp up all the spices next time, maybe even doubling them. Sifted some powdered sugar over the top and it was a perfect light but indulgent breakfast for two of us.

  • ginger2212 on December 29, 2022

    Terrible. I had always wanted to make this for the Christmas season and finally did. Flat, hard, skimpy on flavor...everyone agreed this is not to repeat. I think the blender made it easy but I'm guessing flour in blender is what made it tough.

  • snoozermoose on December 06, 2021

    This was pretty good. I liked the combo of spices but personally wanted it to be even stronger. I loved that it was made in a blender--genius.

• Chocolate chip brioche pretzels

  • sarahalley on November 28, 2012

    This dough took ages to rise for some reason! (Maybe 4-5 hours. Must have been my yeast or chilly house??) Definitely a deliciously indulgent treat... Much more delicious when served warm. I stuck a few in the freezer and have had good luck reheating them in the microwave.

  • kitchenvixen on January 21, 2013

    I almost took out the motor on my brand new KitchenAid making this dough. Had to pull it out and knead by hand. Excited to see if it's worth the work.

  • fractal on December 30, 2019

    I also broke a mixer on this. Tasty but really stiff dough.

  • JJ2018 on November 08, 2020

    We loved these. The dough was stiff but not as extreme as other commentators experienced. They needed slightly longer to rise but were delicious and our new favourite recipe.

  • Banksj125 on February 04, 2019

    Broke my mixer trying to make these!

• Plum poppy seed muffins

  • michalow on May 20, 2021

    As I impatiently waited for my butter to brown, I wondered whether these muffins would be worth it. They are. I used frozen blackberries instead of plums, and these needed 24 minutes in my oven. Skipped the cinnamon and added 1/4 tsp of fiori de siciia flavoring.

  • texannewyorker on September 14, 2016

    REALLY liked these. They taste like muffins, not unfrosted cupcakes, which would just be sad. Nice texture!

  • Zosia on October 02, 2016

    I agree with the previous reviewers: these had good flavour and texture and were definitely muffin-like rather than cake-like.

  • Rutabaga on September 21, 2014

    I enjoyed these muffins more than most; they are delectably moist, and the browned butter and whole wheat flour really deepen their flavor. Plus, they are just sweet enough. I think other stone fruits would also work well with this batter, but tart plums add the right balance.

  • Lepa on August 27, 2017

    We enjoyed these muffins. Like other posters, I appreciated the fact that they were not overly sweet. I thought they were just right. Next time I will bake these in baking cups because I found that the fruit stuck to the pan so some muffins had chunks missing from the bottom.

  • Silverscreensuppers on August 19, 2017

    Everyone at work loved these - I made them in cup cake cases as I don't have a muffin tin but I think the latter would be better - perhaps I should invest...

  • anya_sf on September 11, 2021

    Plums and poppy seeds are a great combination. I used all white whole wheat flour and 2% Greek yogurt. Got 11 muffins, baked 20 min. My plums weren't the greatest but they were good here.

  • Lsblackburn1 on September 17, 2018

    Yum! I made 9 because that was the size of my muffin tin. Baked a bit longer but still came out perfectly. Also did them in papers because I’m too lazy to butter up the tins!

  • Meags on September 06, 2021

    Delicious! I made two batches - one with browned butter and one with plain melted. There is a little taste difference, but not so much that the recipe requires browning the butter. I would also bake at 400° instead of 375°.

• All butter, really flaky pie dough

  • nadiam1000 on July 07, 2018

    I was not expecting this crust to be as flaky as it was but I love an all butter crust for the flavor. I started it in the processor and finished by hand so some of the butter was in larger chunks. I made the full recipe and froze half. I made the Cherry and Almond Galette with the first half. I used the frozen dough to make Salty Honey Pie from Four and Twenty Blackbirds and it was delicious.

  • texannewyorker on September 14, 2016

    This is most definitely not the best all-butter pie crust recipe out there. Wasn't nearly flaky enough for my taste.

• Almond and sweet cherry galette

  • nadiam1000 on July 07, 2018

    I made this with sweet cherries from our tree and I do not typically love sweet cherries in baking. The almond filling definitely elevates this and my only quibble is that the (pitted) cherries gave off a lot of juice in baking and I blotted some of the excess once it came out of the oven. Great flavor and the crust came out flaky and buttery.

  • texannewyorker on September 14, 2016

    Great flavors here. Easy execution. I used Rainier cherries, so of course the color faded a bit with cooking, but still tasted delicious. For presentation purposes alone next time I will use regular Bing cherries. Would definitely make again!

  • Lsblackburn1 on July 05, 2020

    Loved the cherry almond combo in this, but I wish I’d served it with a custard or ice cream - the cherries seemed a bit dry to me. Loved the crust! Delicious and easy to work with.

  • taste24 on June 11, 2020

    This galette was delicious. The dough was easy to prepare (used her recommendation for a wide bowl and pastry blender) and easy to roll out. I used red bing cherries and pitted them. The flavors paired beautifully and my family loved it!

• Red wine velvet cake with whipped mascarpone

  • hirsheys on November 23, 2018

    We decided this was better as a single cake (I love the version from the site) - it was a bit much with multiple layers. Still yummy, though. (I think part of the issue is that there's too much mascarpone to cake ratio...)

  • Boffcat on February 24, 2017

    Deep, rich, moist and generally delicious - you can taste the alcohol. The mascarpone is a lovely contrast but a bit too sweet; I now halve the sugar.

  • snoozermoose on December 06, 2021

    I made this for a wine connoisseur friend for her birthday, except I used a regular cream cheese frosting in place of the whipped mascarpone. I personally didn't care for the flavor (I hate red wine) or the texture (it was a little dense for my taste), but people raved over it, especially some people who don't normally love sweets. Most importantly, my friend loved it.

• New York breakfast casserole

  • hirsheys on January 09, 2019

    This is a nice casserole - a hearty strata type thing. It was yummy the morning of, but none of us ate any more of it afterwards (which is a little telling.) The cream cheese, onions, and different bagel types add a lot of variety. Not sure I loved the squishy tomatoes.

• Tomato-glazed meatloaves with brown butter mashed potatoes

  • mrsmadam on January 30, 2020

    These are good as a make ahead. I used 1/2 pound 90/10 pasture raised beef and cut everything else appropriately. For two of us this was plenty with one pound of potatoes. I also made the sauce ahead of time. The sauce is, as expected, very “ketchupy”. SO liked them a lot so they will go in rotation.

  • NJChicaa on January 24, 2018

    Very good. The glaze for the meatloaves is outstanding.

  • Kojak on December 05, 2016

    Very good--would make more of the potatoes in order to have leftovers

  • damjih on March 24, 2020

    These meatloaves were really great, and even tasted decent after being frozen and reheated a month later ha !

• Chocolate silk pie

  • SACarlson on July 27, 2015

    I made this for a dinner party and my guests weren't talking while eating this--just making little yummy noises. The texture is amazing and it is super rich. I did make the chocolate wafer crust and would do so again even though I had to make the chocolate wafers first (they aren't available in the UK!). If you're using homemade chocolate wafers, you might be able to cut down the butter in the crust a bit, as the wafers themselves contain quite a lot of butter.

  • robinelizabethleslie on April 08, 2014

    The filling for this pie is wooonderful! Relatively easy as well, but without a stand mixer it would be more taxing. I was worried the sugar wouldn't melt into the butter and eggs, but after 15 minutes of whipping, the mixture was smooth as silk. I used a flakey all-butter piecrust, so I can't comment on the chocolate wafer crust, though I'm sure its delicious.

• Cheddar swirl breakfast buns

  • Yildiz100 on December 31, 2018

    I was also not excited about these. I LOVE the idea of a savory breakfast bun since I don't eat sweets in the morning, but somehow, these just fell flat for me. Like texannewyorker, we ate what we made, but wouldn't bother again.

  • texannewyorker on September 14, 2016

    I was really disappointed in these. I mean, not to the point they went uneaten or anything, but just didn't live up to the hype at all. The dough was super easy to work with, but I followed instructions exactly and the cheddar flavor wasn't very pronounced and the buns got all misshapen in the oven. Not terrible, but definitely wouldn't bother with them again.

  • Rutabaga on November 15, 2014

    These buns are ideal for breakfast or alongside soup at lunch or supper. The onions and cheese meld together perfectly, and fresh or dried dill can be used. Next time, I'm interested in mixing some whole wheat flour in with the white, and also putting the buns in a smaller baking pan, one where will nestle together as they rise and bake. Mine were spread apart on a half sheet pan, so didn't keep their shape as nicely as Perelman's.

  • thefritschkitchen on January 14, 2016

    My husband loves these and promises to do all sorts of chores if I will only a bake a batch. I always put them off, because they seem like a lot of work, but then I will make them and remember that they aren't too labor intensive at all. Plus, you can freeze them before baking, and just bake off a few as needed!

  • averythingcooks on June 15, 2023

    I made a 1/2 recipe for 6 buns in a 8" square pan and although they might be easier to space in a 9" round, they held their shape no problem. I used a very good extra old cheddar, fresh dill and I tore up & scattered the last of some prosciutto over the cheese layer. The dough comes together really quickly and as long as you factor the 4 hour total rise time ( 2 hours before filling/shaping and then again after placing in the pan), the actual hands on time seemed pretty minimal to me. We both really liked them and I will make these again for sure (and likely always include the prosciutto).

• White chocolate pudding with blackberry curd

  • wmcurella on December 31, 2012

    I absolutely could not get this pudding to set. The instructions were a bit confusing (do I really need to use a whisk, a rubber spatula, AND a spoon for this?), and after chilling I ended up with a skin of expensive white chocolate on top of a glass of milk, with a puddle of cornstarch glued to the bottom of the cup. The curd was OK, but I've made better blackberry curd with not much more effort.

  • Zosia on January 23, 2021

    This is one of my family's favourite desserts. The pudding is silky and creamy and not overly rich or sweet and the tart berry curd (or fresh berries) is the perfect complement. The instructions for the pudding are a little confusing; I always cook it over direct heat until it just comes to a boil.

  • Ishie1013 on February 24, 2023

    Not my favorite of Deb's recipes, and the curd was a bit fussy. I finally just added corn starch the thicken it. The taste isn't bad, but also isn't spectacular, though that could be attributable to the store brand white chocolate chips I used. It does look pretty though.

• Leek fritters with garlic and lemon

  • Devons on January 03, 2021

    Good but didn't knock us out especially for the effort involved.

• Tiny but intense chocolate cake

  • EmilyR on December 11, 2020

    A great little cake and easy for little kitchen helpers to get involved.

  • Lepa on July 17, 2017

    This is my go-to recipe for chocolate cake. It's the perfect size for my family of four. We always eat it with berries and fresh whipped cream. This has ruined me for every other chocolate cake.

• Chocolate peanut butter cookies

  • EmilyR on June 10, 2018

    I didn’t get around to making the filling, but the cookies turned out fine - if not a tad crumbly. They are not oily, which is good. I went with the slice and bake option due to toddlers helping. In my opinion they could use a sprinkle of sea salt on top before baking. Not show stoppers, but a decent quick cookie.

• Smoky deviled eggs with crisped jamón and crushed Marconas

  • stockholm28 on April 20, 2014

    i generally am not a big fan of deviled eggs, but I really liked these. The crisp ham ( I used prosciutto) and marconas were really nice.

• Muddle puddle battle

  • peaceoutdesign on August 13, 2023

    The taste was nice and refreshing. The second time, I made a strawberry syrup modified from Cocktail Codex and used 1.5oz per cocktail instead of the muddled strawberries and sugar. I thought the taste was more fresh and the chunkiness gone.

• Brown butter mashed potatoes

  • peaceoutdesign on November 25, 2016

    Best Holiday mashers!! Can make brown butter ahead and then remelt in the buttermilk so that when whipped in it doesn't cool down the potatoes. Use Yukon Golds for creamier mashers.

• Balsamic and beer-braised short ribs with parsnip purée

  • texannewyorker on September 14, 2016

    Absolutely fabulous. Love her tip of placing aluminum foil over the Dutch oven before putting the lid on. Really makes a difference and is applicable to all kinds of braising recipes. A go-to for sure.

  • clcorbi on November 18, 2016

    I only made the braise, not the purée. The only changes I made were to use unfiltered cider in place of one beer, and to braise the meat on the stovetop rather than in the oven (my preferred method, I like that it's more hands-on). This was delicious! Not earth-shattering--I think a little more vinegar could have helped. We have leftovers in the freezer which I'll be very pleased to turn into sandwiches.

  • Rooks on December 02, 2017

    A definite go-to short rib recipe. Only made the short ribs—recipe unaltered—and not the purée, and it was a big crowdpleaser for Friendsgiving.

  • rhughes24 on December 30, 2021

    I make these at least once every fall / winter. Great over mashed potatoes - have never made the puree she recommends. The balsamic vinegar adds a subtle punch, and after having these I find that the average beef stew is missing that much-needed acidity. For extra decadence, serve with the horseradish creme fraiche from an older version of this recipe on her website: https://smittenkitchen.com/2008/12/braised-beef-short-ribs/

• Tomato scallion shortcakes with whipped goat cheese

  • texannewyorker on September 14, 2016

    These are spectacular. The end.

  • Rutabaga on June 11, 2014

    Really, you can't go wrong with true vine-ripened fresh tomatoes and goat cheese. This is a perfect match. Using what I already had, I substituted creme fraiche for the heavy cream and heirloom tomatoes for the cherry tomatoes. While the shortcakes would be even better made later in the summer when tomatoes are at their peak, any locally grown, juicy tomatoes will work nicely. Because the biscuit dough was very wet, I made drop biscuits rather than rolling the dough and cutting it into rounds.

  • shoffmann on September 06, 2017

    Perfect way to use summer tomatoes. I've made this several times. I agree that this requires more tomatoes than called for -- I usually use about double the tomato salad.

  • Bryan on January 19, 2018

    https://www.culinarycovers.com/2013/04/tomato-scallion-shortcakes-with-whipped-goat-cheese/

  • dedosmagicos on September 10, 2015

    this is really delicious!! would suggest upping the amount of tomato salad if you are serving more than 2 people . For two of us, I made the full recipe of 6 biscuits, about half the goat cheese topping, and the full amount of tomato salad and there were 4 biscuits and about 1/3 of the topping left but no tomatoes.

  • jdstone on June 30, 2022

    These were a hit. Need to find more excuses to make them.

  • snoozermoose on December 06, 2021

    This was a great idea but I had some problems in execution that are probably my fault more than anything. The biscuits turned out a little flat, and I had a hard time whipping the goat cheese (made the mistake of trying to use a stand mixer, but there wasn't enough for the paddle to reach). I thought the final product was pretty tasty, though the hubby wasn't a fan. My friend ended up making it the week after and loved it so again, it may have been my own mistakes.

• Eggplant and three cheese calzone

  • texannewyorker on September 14, 2016

    I added minced garlic and more dried oregano to the filling than was called for in the recipe, but this was really delicious. I cheated and doctored good-quality store-bought pizza sauce, too. My one real issue is that she doesn't specify which kind of eggplant to use - which really makes a difference! A few problems, but overall quite tasty.

• Rushed pizza dough

  • texannewyorker on September 14, 2016

    This was terrible. I'm sorry but it was. The end result was tough and difficult to chew. I'll definitely be sticking with King Arthur Flour's pizza dough recipe from now on.

• Broccoli rabe panini with mozzarella

  • texannewyorker on September 14, 2016

    I wasn't much of a fan of this one. The panini refused to stay together after coming off the sandwich press, which was frustrating, but the individual components were good. It just didn't mesh I guess.

  • Rutabaga on June 01, 2014

    I'm a big fan of broccoli rabe. The bitterness is addictive, especially when paired with garlic and olive oil. After reading Perelman's intro to this recipe, I was hopeful that this would also be palatable to my husband, who prefers his greens a little tamer. Either I managed to cook them just right, or the rabe was exceptionally sweet (it was fresh from the farmer's market yesterday morning), but in this case the bitterness was nicely mellowed, with enough bite to still be appealing. Milky buffalo mozzarella pairs wonderfully with strong green vegetables, and torta rolls were the perfect bread to use.

• Cranberry bean salad with walnuts and feta

  • VineTomato on December 23, 2022

    A perfect lunch recipe for fresh borlotti beans in the early autumn.

• Marbled pumpkin gingersnap tart

  • Zosia on October 13, 2020

    Absolutely delicious! I made this for Thanksgiving in place of our traditional pumkin pie and everyone loved it.

  • Lsblackburn1 on November 23, 2018

    Everyone loved this! The cheesecake batter was thick but I managed to get it swirled in and it came out beautifully.

  • snoozermoose on December 06, 2021

    This was delicious. I don't particularly like pumpkin pie, so the addition of cheesecake is perfect and definitely improves on a classic. The gingersnap crust is delicious and really complements the filling. The hubby couldn't stop eating this.

• Sugar snap salad with miso dressing

  • Avpullen on December 13, 2013

    Next time I won't blanch the snap peas - I like maximum crispness in a salad.

  • ksg518 on June 03, 2019

    This is a great dish but really more of a slaw than what I consider a salad. Thanks to Avpullen and Rutabaga I didn't bother with blanching the snap peas and I agree they were wonderfully crisp in the salad.

  • Rutabaga on May 31, 2014

    Having read Avpullen's comment, I decided not to blanch the sugar snaps. Sure enough, they were great raw (I believe having fresh farmer's market peas that were likely picked this morning helped), so no need to go to that extra work. The dressing is a great blend of flavors, a little funky, sweet, gingery, and nutty. Since I had no sesame paste on hand, I threw in whole sesame seeds, which the Vitamix whipped into a smooth puree along with the remaining dressing ingredients. Perhaps in part because of this, my dressing was very thick, but it mixed well with the crisp salad ingredients.

  • averythingcooks on June 24, 2023

    We also loved this dressing and (thanks to EYB comments), I skipped the blanching of the snap peas. I used a mix of green cabbage & various garden greens to fill out the salad and also added grated carrot for a pop of colour. A tasty, adaptable and repeat worthy idea for sure.

  • Cfoley12000 on January 01, 2022

    I LOVED this dressing! I used it in a fresh kale salad and it was phenomenal.

• Roasted tomatoes and cipollini onions with white beans

  • alisonkc on January 21, 2014

    I left out the white beans and served this as a side for the mustard milanese chicken, it was delicious! I made it with shallots instead of cipollinis and it worked great.

  • averythingcooks on July 01, 2023

    I used a mix of red & yellow cherry tomatoes and shallots (thanks to alisonkc for that sub idea). This was good but not better than the many versions of little roasted tomatoes I make (ie we loved Diana Henry's version of tomatoes & white beans with its flavourful dressing). We ate this spooned over crispy chicken cutlets (same book) beside a salad of garden greens. Maybe the shallots (which we love) were the problem but....just a nice dinner but nothing particularly memorable.

  • mjes on September 09, 2021

    This recipe sounded so good but with mediocre tomatoes, the resulting dish was mediocre.

• Sweet peas and shells Alfredo

  • mharriman on January 23, 2018

    My husband and I found this just okay. I also used frozen peas instead of fresh but thought the dish needed something extra such as smoked salmon to liven it up.

  • Rutabaga on October 06, 2014

    Since I had cream on hand (not to mention all the remaining ingredients), I made this as a quick dinner using frozen peas. It's a simple twist on alfredo; the peas make it feel slightly more healthful, but the cream and butter content make it an occasional splurge despite its simplicity. Fresh spring peas, as Perelman suggest, would tun it into something special, and a good sprinkling of a mix of fresh, soft herbs (tarragon, chervil, etc), along with a squeeze of lemon juice, would really bring it to life.

• Roasted eggplant with yogurt-tahini sauce and cumin-crisped chickpeas

  • Barb_N on October 02, 2014

    I appropriated the chickpeas to top a Yotam Ottolenghi squash side dish, trying to turn it into an entree. Both are delicious but it needed another component to make it a meal- my fault not that of the cookbook authors.

• Leisurely pizza dough

  • Rutabaga on May 31, 2014

    The version I made actually fell between "leisurely" and "rushed". Rather than proof it in the oven or fridge, I had time for it to sit on the counter for 2 1/2 hours, plenty of time for the dough to double in bulk. And it worked beautifully. While pizza dough is quite simple at heart, this was perhaps as simple as it gets, but it yielded a pizza that had just the right balance of chew and crackling crust. And since the batch is small, it's ideal if you're cooking for two people and don't want a lot of leftovers, or to have to bake multiple pies.

• Wild mushroom tart

  • Rutabaga on November 05, 2017

    I made this using about a pound of white chanterelles and a half pound of porcini. This gave the tart a lovely mildly earthy flavor. The cornmeal tart shell was quite tasty, too. My older son loved the crust, but picked at the filling, eating only the porcini and the stems of the chanterelles; apparently he didn't like the frilly caps of the mushrooms. Both the tart shell and the filling can be made in advance and kept separate until you are ready to bake it.

  • NJChicaa on January 24, 2018

    Delicious. The dough for the crust kept falling apart so I had to patch pieces in the tart pan. You couldn't tell once it was filled though.

  • cucinahalcon on November 20, 2018

    Super tasty. The only weird thing was the cornmeal in the crust-- it gave it a strange crunch. I'd omit it next time.

  • boberonicus on March 29, 2021

    My wife loved it, I thought it was an 3.5/5. stars. Made it in a 10" tart pan (recipe calls for 9") and no problem with fit. Increased filling by 50%. I'd suggest rotating halfway through bake. Shiitakes and portobellos held up nicely after baking. A little bummed that I couldn't taste the provolone but maybe it added something? Topped with extra parmesan before baking.

  • Meags on May 01, 2021

    A very elegant dish that is fairly easy to put together! I used crimini and shiitake mushrooms. I had extra mascarpone to use up and used and Italian blend of cheeses instead of the provolone. Wonderful!

• Avocado tartine with cucumber and sesame seeds

  • Rutabaga on April 29, 2020

    This is a simple, yet beautifully presented, sandwich that makes a lovely light lunch. The contrast between creamy avocado and crunchy cucumber is nice, and I really like the sesame flavor.

  • clcorbi on August 03, 2018

    I made this for a speedy solo dinner and really loved it. I think the longer the cucumbers can marinate in the rice vinegar, the better. Will definitely be repeating this when I want a quick, fresh meal.

  • rionafaith on October 27, 2018

    I love a fancy avocado toast and this one was pretty good. Made with a slice of homemade no-knead bread rather than a baguette.

• Maple bacon biscuits

  • Rutabaga on April 29, 2019

    Like the others, I found these biscuits to be quite crumbly. The dough was very wet, so it must have something to do with the nature of the added ingredients. The flavor was good, so I can see making them again, even though they were difficult to slice and butter.

  • joanhuguet on February 24, 2015

    The flavors were great, but the texture all wrong for biscuits - dry and crumbly. If I were to do this again, I would incorporate the maple and bacon into a traditional Southern biscuit recipe such as Alton Brown's.

  • clcorbi on November 10, 2017

    Agree that these biscuits are a bit dry and crumbly--I always assumed it was just my inexperienced technique making them that way. We do love the flavor, though. I've made the recipe twice and we enjoy them even though they are hard to eat.

• Big breakfast latkes

  • Rutabaga on July 17, 2019

    These did hold together much better than plain hash browns, but they weren't as crispy. Perhaps that was partly because my potatoes were a little past their prime and getting softer? I'd like to try them with half the amount of flour and egg to see if that helps preserve some crispiness while still giving them some structure.

  • Bessp on May 04, 2023

    Pretty quick, very tasty, easy. Could add a small amount of shredded carrot, broccoli, kale, apple, etc., for a different flavor. Will definitely make again.

• Whole-wheat raspberry ricotta scones

  • Rutabaga on July 22, 2019

    These scones were delicious. My eight-year-old at first expressed disappointment that there were no "plain" scones, but then was even more disappointed when they were all gone and couldn't eat another one! My dough was very moist, but I probably added a few extra berries. They do spread and stay fairly flat after baking, but they were still tender and light.

  • Summerlandsky on March 30, 2014

    My ricotta was apparently not as moist as hers, so I had to add a little more cream to get it to the consistency she described. I used frozen unsweetened raspberries instead of fresh and they worked great. Instead of putting it on a floured countertop to divide I put the final dough directly on the pan covered with a silpat. Forming the big square there and then dividing it into to the nine portions on the baking sheet made one less mess. They do spread, so give them lots of space. Fifteen minutes wasn't enough to set, so added three minutes to the time. Once out of the oven they really need to cool at least 20 minutes before they've set enough to eat. The final scone was a little underwhelming. Not a lot of flavor, fairly flat, and undercooked a bit. I do like the ingredients in it ( whole wheat flour and ricotta) so next time I'll experiment with not having the dough as moist and increase the cooking time even more.

  • Frogcake on March 09, 2019

    The scone dough was very dry, such that I had to double the cream (total amount = 2/3 cups) for the dough to hold together. As well, dough was a bit bland so I added lemon rind and more sugar. I added about a cup and a half of berries (more than the recipe called for). Topped the scones with moscovado. My guess is there is a typo on the liquid volume as Summerlandsky also had to manage dry dough by adding more cream. This recipe is not a repeat.

  • purrviciouz on September 05, 2021

    I added a tad more cream until the texture felt right, brushed them with cream and sprinkled with turbinado sugar, and shaped in a disk then cut into 6 wedges. I think they're delicious, satisfying, and the pink color is super cute. I baked off 2 of them and put the other 4 in the freezer for another morning.

  • snoozermoose on December 06, 2021

    These turned out just okay. They were fairly flat, the texture was too soft for a scone, and they got unappealingly soggy the next day. My husband hated them, but he's never been a fan of cooked berries.

• Peach dumplings with bourbon hard sauce

  • Rutabaga on August 14, 2016

    Absolutely delicious! I used overripe peaches which were just past their prime for eating out of hand, but worked very well here. Because my kitchen was so warm and I was managing multiple tasks, I was a little concerned when the dough started to stick to the counter after having been rolled out. Fortunately, the all-butter crust did not let me down. Mine may not have been the prettiest dumplings, but the crust was flaky and fork tender. The hard sauce it the perfect accompaniment. I used Oregon Whipper Snapper whisky in place of bourbon.

• Apricot breakfast crisp

  • Summerlandsky on July 24, 2023

    We have an apricot tree, so I’m always looking for quick easy recipes for them. This is a family hit. I double the fruit and triple the topping to make it in a 9x13 pan. Could even quadruple the topping it’s that good. I prefer cinnamon instead of nutmeg, and I use chopped pecans instead of almonds in the topping. Definitely take her recommendation to use turbinado sugar as it gives it a caramel flavor. I also use a whole wheat and AP flour mix. Great with plain yogurt or ice cream to top it. I’ve also baked it at 350 for 45 mins when I’ve needed to bake it at the same time with something else.

  • bwhip on June 09, 2019

    Delicious! I used a blend of turbinado and granulated sugar in the topping, and it turned out just great.

• Deepest dish apple pie

  • sarahawker on October 25, 2021

    This took some time! Nothing was too hard, but it's an investment! Happy that the apples were cooked through without a burnt top, I did cover for the last 20 min. or so. Absolutely delicious.

• Maya's sweet and sour holiday brisket and roasted fingerling and carrot coins

  • Silverscreensuppers on January 03, 2019

    This was DIVINE! Made on New Year's Eve to eat on New Year's Day and it was sooooooo good! My only variation was to use garlic salt instead of garlic powder as that seems hard to get in the UK. I used less as I was worried about it being too salty - and it was indeed a tiny bit too salty. I have just ordered some garlic powder online because this is 100% something I want to cook again. Delicious.

• Coffee toffee

  • Dannausc on November 12, 2017

    Quite easy and good!

  • taste24 on January 13, 2021

    Yum yum yum. Not too sweet and nice coffee notes. Excellent instructions and easy to make. We subbed flaky salt for the hazelnuts on top of the chocolate.

• Rhubarb hamantaschen

  • Lsblackburn1 on June 19, 2021

    The dough was not super easy to roll out, but these were very tasty.

• Greens, eggs, and Hollandaise

  • Lsblackburn1 on December 23, 2018

    This hollandaise was one of the most delicious things ever. I made this, shamelessly, for 2 of us. Used 4 eggs and everything else as written. Served with bacon and mimosas? Perfection!

• Blue cheese and black pepper gougères

  • Lsblackburn1 on December 31, 2018

    I think I got impatient and added the cheese when it was too warm still. These didn’t puff up for me at all and I have no other explanation! Husband still likes them, which is a good thing since he may be eating them all.

• Pistachio masala lamb chops with cucumber mint raita

  • Jviney on April 17, 2018

    Book club went wild for these. I was a little intimidated by them but followed the directions exactly and they were so so good.

• Golden sheet cake with berry buttercream

  • Melissa_427 on April 24, 2022

    Made as cupcakes. Used a freeze dried strawberry buttercream instead of the frosting from the cookbook. However, the cake was phenomenal and absolutely delicious!

• Brownie roll-out cookies

  • Jardimc on September 17, 2023

    Delicious, chocolatey and easy enough for kids to learn to make. A favourite in our family.

• Everyday Margarita pizza

  • snoozermoose on December 06, 2021

    I thought this was quite good and did taste like a NYC margarita pizza. Between the fresh mozzarella and the somewhat watery tomato sauce, there was a lot of liquid on top of my pizza while it was in the oven, and I was getting worried, but at the last minute it seemed to all evaporate, and the final result was just right.

• Food52 by Fergus Henderson

  The 2013 Piglet Tournament of Cookbooks vs. April Bloomfield's A Girl and Her Pig.

  Full review

• Food52 by Danny Meyer

  The 2013 Piglet Tournament of Cookbooks winner vs. Thomas Keller & Sebastien Rouxel's Bouchon Bakery

  Full review

• Food52 by Bryant Gumbel

  The 2013 Piglet Tournament of Cookbooks winner vs. Diane Morgan's Roots

  Full review

• Food52 by Elizabeth Spiridakis

  The 2013 Piglet Tournament of Cookbooks winner vs. Aran Goyoaga's Small Plates and Sweet Treats

  Full review

• Seattle Weekly

  In the The Smitten Kitchen Cookbook, Perelman gives readers more recipes, about 100 of them, of approachable food, that is as comforting as it is creative.

  Full review

• Eats Well with Others

  The book itself is filled with wonder, each recipe looking more delicious than the next.

  Full review

• Oregonian

  In the 50 years since its publication, Julia Child's classic "MAFC" has sold 2 million copies. Deb Perelman's food blog, Smitten Kitchen, gets about that many page views in an average week.

  Full review

• Everyday Annie

  Just as she does in her blog, Deb provides mouth-watering recipes combined with approachable and witty prose. I want to make about 98% of the recipes in this book...

  Full review

• Boston Globe by T. Susan Chang

  ...Perelman describes her approach: “A lot of comfort foods stepped up a bit.” These reinventions may not be the last word in novelty..but a way of embracing interesting shortcuts and substitutions.

  Full review

• Serious Eats

  And while the recipes stick to Perelman's general ourve (vibrant yet comforting meals) the featured dishes are (for the most part) unique to the book. ...many are excellent weeknight solutions...

  Full review

• Joy the Baker

  The recipes are everything you’d want them to be: simple, creative, thorough, well-done home cooking. Every page inspires me.

  Full review