Notes about Recipes in this book

• Pancetta crisps with goat cheese and pear

  • Delys77 on April 29, 2013

    Pg. 46 These were delicious. Essentially they make little meat crackers topped with creamy cheese and sweet pear. Keep a close eye on the bacon, as it will reduce by about half and get very crisp in the suggested time, which is fine, but you wouldn't want them to go any longer or further than they are directing. I only needed a single small pear as I cut back on the fruit topping a little. I found the balance of salty, rich and fruity positively addicting. Great little canapé for carnivores.

• Weeknight chili

  • Delys77 on July 25, 2013

    Pg 62 This was a very meaty chili. It was good and filling and very easy to make but I might add some peppers and a bit of corn to up the veggies. I went with 1.5 times the suggested chilli powder.

  • Rachaelsb on February 12, 2014

    Just what i was looking for. Simple chili with not too complex flavoring that appeals to kids as well! I added some sweet sausage and a bit more tomato as well as 2 t. cumin. Will have to try adding the corn as well.

  • Cheri on February 22, 2015

    This was easy and pretty good, but I doubled the kidney beans (or it would have been too meaty for us), used one can of crushed tomatoes and one can diced tomatoes, bumped up the ancho chili powder, and added about 1/2 pkg frozen corn, one chopped red bell pepper and sprinkled in a bit of cumin. Everyone was quite satisfied with this wintery dish.

• Turkey and pinto bean chili

  • luolili on February 17, 2018

    I have cooked this recipe many times, and this is one of our favorite chili recipes! The first time I made it, I did not tell my beef-loving husband that it was ground turkey, and he declared that this should be our chili! It is also flavorful but not too spicy for young kids. Love it!

• Curried red lentil and Swiss chard stew with garbanzo beans

  • Lindalib on July 19, 2013

    We liked this although oddly the recipe does not call for any salt--not even the ubiquitous "season to taste" so other than needing a pinch of salt, it was very tasty.

  • Delys77 on January 28, 2013

    Pg 66 This is a quick vegetarian meal that is very filling. I quite liked the flavour, but it entirely depends on the quality of your curry powder. Might consider making your own curry powder for this one so as to avoid the slight bitter taste of some commercial blends.

• Roasted-garlic beef stew

  • Delys77 on January 21, 2014

    There are many good things about this recipe. It is doable on a weeknight but still give you many of the elements of a good beef stew, it s packed with veggies, and the flavours blend quite nicely together. On the not so good side, using beef tenderloin makes this dish doable on a weeknight, but it makes for an expensive stew where the tenderloin doesn't really shine. Also, if you cooked the tenderloin on high for the require 6 minutes, plus the final simmer it would likely be cooked all the way through and flavourless. On the whole I would suggest doing a saute of beef tenderloin with some of the these veggie components as Julia Child does in her Saute de boeuf a la parisienne.

• Super-quick lamb and barley stew

  • zsuzsanna22 on April 20, 2013

    Made with cooked lamb!

• Split pea and green pea soup with fresh dill

  • Delys77 on January 07, 2014

    Not bad but nothing to write home about. The split peas are quite earthy and the relatively small amount of green peas does give it some freshness, but it is sort of a soup between two worlds. Not fresh, not earthy, just ho hum.

• Chicken and escarole soup with fennel

  • Thredbende on November 04, 2017

    Delicious soup. It took 5 large chicken thighs to yield the 1.5 pounds skinless boneless meat called for but quantity probably wouldn't be critical. Following the recipe carefully, I noted the fennel seed was still woody after the recommended simmer, a problem solved by a bit more cooking. I made it with the also recommended chard, destemming it. Served with parmesan cheese off the potato peeler, it was a pretty and quick main dish soup with easy to find ingredients. Next time I will trim off the chicken fat more carefully and reduce the olive oil to 2 tablespoons to reduce richness.

• Escarole soup with pasta and meatballs

  • Cheri on January 09, 2011

    Added chopped carrots. This is very good

• Asparagus soup with lemon crème fraîche

  • Delys77 on April 08, 2013

    Pg. 88 Good little soup with relatively little effort. The shallots sauteed in the butter were a nice touch and the soup was indeed quite silky. Make sure you trim the asparagus well as the woody ends will take a very long time to cook down and will ruin your texture. Overall the asparagus took closer to 10-12 minutes than the suggested 5. The creme fraiche drizzle was nice but I would up the lemon juice and zest that go into it.

• Broccoli soup with chive-cayenne oil

  • Delys77 on February 04, 2013

    Pg. 90 This is a nice and simple soup who's flavour is complimented by the fresh flavour of the chive oil with its touch of heat. I did the chive oil in a mortar and pestle and I liked the texture. Also, if you put stalks into the soup it takes closer to 25 minutes to cook. Overall a good little soup that is just a tad different from its other broccoli brethren.

• Chicken and spinach salad with bacon dressing

  • Delys77 on September 24, 2013

    Followed recipe as directed and would say it feeds 3. Overall a good balance of flavour with the crisp bacon, sweet balsamic and , and savoury onion. Candied nuts might be a nice addition.

  • sideshoes on December 18, 2010

    Pretty good. A nice basic recipe, easy to modify. I omitted the onions and added an apple.

• Spinach salad with Italian sausage

  • Delys77 on January 22, 2013

    Pg. 119 This recipe gets extra points for coming together very quickly. Dinner was on the table in about 15 minutes. At first I was a little worried by the amount of vinegar, but mixed in with the oil and the sausage drippings it was well balanced. I did up the spinach a bit and cut back to 3 good sized Italian Sausage. Overall a flavourful and filling dinner salad.

• Italian sausage meatball heroes

  • Delys77 on October 13, 2015

    The use of sausage meet makes these a bit heavy but the sub is super flavourful. If you are looking to indulge it makes for a tasty sandwich and a good meal with a side salad. Also quite quick.

• Turkey and fresh tarragon cheeseburgers

  • Delys77 on November 07, 2014

    These were only so so for us. Nowhere near enough tarragon or seasoning resulting in a lackluster burger. The breadcrumbs/olive oil makes for a moist burger but I would triple the tarragon, increase the salt and the shallot.

• Spicy turkey burgers

  • turtledove on February 26, 2014

    My husband and I thought these burgers were tasty. I used salsa verde. The only issue in my opinion is that the patties didn't seem to hold together well.

• Spicy turkey sloppy joes

  • Delys77 on January 20, 2013

    Pg. 176 I had never had sloppy joe's so I have nothing to compare this against but these were very good. The consistency of the filling was nice and thick and the flavour was well balanced with a good bit of tang and a little heat (could be hotter). I was tempted to toast the bun, but I didn't and I think the result worked very well texturally.

• Santa Fe pizza

  • Christine on June 25, 2014

    Delicious use of leftover roast chicken. I made my own pizza crust and par-baked for 5 minutes before adding the toppings. I needed to bake the pizza for 20 minutes after that so the crust & cheese would start to brown and the onions wouldn't be so raw. Then I dolloped the salsa and baked a few extra minutes to heat it through. I left out the jalapenos and cilantro -- jalapenos because we don't a care for them, cilantro because we didn't have it. The cilantro would be a nice addition, but the pizza is still good without it. The toppings are very heavy making the pizza a bit messy, but it was very tasty.

• Perciatelli with shrimp and garlic breadcrumbs

  • Delys77 on January 29, 2013

    Pg. 201 I don't believe I would repeat this dish. The shrimp are nice, but I found it a little dry even with the additional water. The reality is that when you toss toasted breadcrumbs with water they turn to mush, and absorb all the water, leaving the rest of the dish dry. Also, I found it needed quite a bit more lemon, so I added lemon juice.

• Linguine with chicken and spicy pesto sauce

  • Delys77 on July 19, 2013

    Pg. 204 Overall this was a good dish, but I would say that you need to double all the sauce components. It comes together easily and the pesto is nicely enhanced by the other contributing actors, but had I left it with the proportions suggested it would have been a touch dry.

• Spaghetti with turkey-pesto meatballs

  • Delys77 on February 28, 2013

    Pg. 205 This recipe is exceedingly simple and very good considering. It calls for jarred marinara but I just used some of my home made stuff, which hopefully improved it. The meatballs come together easily with just a few ingredients and are cooked directly in the sauce. You could consider adding a little garlic or onion to these (or powder if you were concerned about the cooking time), and you could saute the meatballs in a little oil before they went in to the sauce, but as is it is simple and good.

• Rigatoni with cheese and Italian sausage

  • Delys77 on April 16, 2013

    Pg. 215 The recipe is very basic, just sausage cooked then tossed with garlic and marinara and some chilli flakes, and finally tossed with pasta and topped with some cheese before broiling. Flavours were nice enough but quite simple. I think the recipe needs more sauce, chilli and cheese. As is it was a little dry and the cheese barely coated the top.

• Antipasto pasta

  • Delys77 on March 22, 2013

    Pg. 209 I would definitely make this again. Takes about 30-35 minutes to put together and is very interesting yet tasty. You get a little heat and lots of acidity from the giardiniera, and the mushrooms bulk up the salami so that the dish is very hearty and quite meaty. Very good. I did cut the salami back to about 4 oz and this was plenty.

• Spaghetti alla carbonara di zucchine

  • Delys77 on March 26, 2013

    Pg. 212 This comes together very easily and has pretty good flavour from the basil, park, and sauteed zucchini. While it was ok I would only repeat if I had the necessary ingredients to use up and I was pressed for time.

• Fettuccine with asparagus, morels, and tarragon

  • Barb_N on May 04, 2015

    A good friend gifted me a bag of morels- this is what I made. I didn't have tarragon; unlike Breadcrumbs, I think it might have overpowered the mushrooms. I like them pretty bare- a little butter, a little cream, some salt- good thing they are a once or twice a year indulgence. This is a perect recipe to let them shine.

  • Breadcrumbs on June 26, 2011

    p. 217 - First use of this recipe and, this book. The recipe delivered on the book's promise of Fast, Easy, Fresh and I'll definitely be giving other recipes in the book a closer look based on today's results. The dish was inspired by the fact that for the first time ever, I found fresh morels at our farmer's market. I was practically giddy and couldn't wait to get home to see what and EYB search would yield! My journey ended here and we absolutely adored this recipe. The simple sauce allowed the earthy, nutty flavours of the morels to shine and, be the star of the dish. The sweetness of the shallots and asparagus provided just the right balance and the crisp, freshness of the asparagus provided some textural balance. Truly scrumptious, I'd happily make this again. K-10

  • Breadcrumbs on June 26, 2011

    Just a follow-up to my review, I forgot to mention that the tarragon is really what took this dish over the top. The subtle anise flavour infused the cream sauce and elevated all the other ingredients. Made me remember how much I love tarragon.

• Tagliatelle with shredded beets, sour cream, and parsley

  • cassiemcgannon on October 18, 2012

    I substituted yoghurt for sour cream, and added some horseradish and goat's cheese, which gave it an extra dimension - it was a bit one-note otherwise. Came out a bit spicy - next time I'll go easier on the cayenne and/or horseradish. Would be good with dill, too.

• Fusili with eggplant, pine nuts, currants, and capers

  • Atarkows on December 21, 2012

    It was a really delicious recipe! I had some friends over for dinner and they loved it, and though I have some meat-and-potatoes guy friends, they thought it was really delicious and couldn't believe there wasn't any meat in it. The meal came together very quickly, and was inexpensive to boot. Regarding sweating the eggplant, I did feel as though the eggplant had a firmer, less creamy texture than usual, which I think in the case of this recipe, is desireable. It didn't break down and make the pasta an unidentifiable mess. If you don't have time, I wouldn't hesitate to skip it though: the taste is still superb. The currants add a sweet element but I wouldn't overdo how many you put in, so that it doesn't become overwhelming. And I would make sure to rinse the capers to mitigate any vinegary taste. Overall: Definitely a keeper. Full review with pictures at my blog 16thandMain.com: http://wp.me/p2OMJW-3W

• Chicken piccata

  • Delys77 on January 24, 2014

    Pg. 255 Great weeknight meal. Came together in about 30 minutes including prep. I used vermouth for the sauce as I was out of white and it came out very nice. Make sure to really mince those shallots and pick the leaves of the parsley (no stems) as the final sprinkle of these (uncooked) ingredients really makes the dish.

• Skillet chicken and vegetables

  • Delys77 on April 22, 2013

    Pg. 266 Simple enough preparation that produces a nice meal with veggies, a starch and a protein in one skillet so very easy. My only quibble is that it is a little generic, but overall it was good.

• Smothered chicken with creamy mushroom gravy

  • Breadcrumbs on March 30, 2016

    p. 270 – Some fresh County mushrooms were the inspiration for this quick and delicious meal. Taking the advice of Epicurious reviewers, I seasoned my dredging flour aggressively and the resulting chicken was tender, juicy and flavourful. I deglazed the pan with about 2tbsp of dry sherry. I might add a little Dijon mustard to the sauce next time as well. I served the dish atop some steamed brown rice however I think we’d have preferred it with roast potatoes. Worth repeating. Photo here: http://www.chowhound.com/post/show-spring-2016-meals-1034374?commentId=9831755

• Chicken in lemongrass sauce

  • Delys77 on April 15, 2013

    Pg. 276 Yet another weeknight winner from this book. The dish comes together very quickly and easily, and has a good balance of protein to vegetables. The colour is beautiful and the flavour is excellent, the only quibble being the amount of sugar. The recipe calls for 3 Tb but I only used 2 and it was still verging on too sweet. 1.5 would likely be plenty.

• Sautéed chicken with garlic and rosemary

  • vikingcook on May 13, 2015

    This is delicious & easy.

• Chicken, asparagus, and broccoli stir-fry

  • Roweaf on December 11, 2012

    Needs heat and salt, maybe rice wine vinegar

• Maple-soy-glazed salmon

  • Delys77 on November 01, 2013

    The glaze on this is nice, if a little sweet for our tastes. Might up the chipotle, and decrease the syrup a bit. Also, using sockeye it cooked in the pan (with about 1 tb oil) for about 2 to 2.5 minutes per side and even then it might have been a touch over done.

  • jetrip on December 02, 2011

    Used average thickness Coho salmon. Was worried about salmon being completely done in pan, so I put it in a preheated parchment lined pan in a 400 degree oven for 4 additional minutes after pan cooking. That was just enough to ensure that it was cooked through but not dry.

• Salmon with roasted asparagus and lemon-caper sauce

  • imaluckyducky on February 03, 2014

    Pg 312. 5 stars! Exceedingly simple but really tasty. Takes about 22 minutes from start to finish - the 20 minute cook time for the salmon and asparagus was on the dot perfect, but I think the time would have to be a tad longer for thicker asparagus. The sauce is really good as well, had to sub marjoram for the thyme and it did not detract from the overall dish. The salmon-hating SO actually liked this as well. Will make again, and will probably use the sauce on other fish as well!

• Baked halibut with orzo, spinach, and cherry tomatoes

  • Jane on July 06, 2014

    Quick and easy every-night dinner. Nothing spectacular but good combination of flavors - fish cooked in lemon/oil dressing, pasta with garlic, spinach, tomatoes and olives.

• Chili-seasoned fish sticks

  • Delys77 on April 29, 2013

    Pg. 322 I used the panko variation and it was pretty good. I would suggest doing it on the convection setting if you have one so that you can really brown them. Flavour wise there was a good balance and the fish was done well at the suggested time.

• Roasted cod on saffron mashed potatoes

  • Delys77 on January 25, 2013

    Pg 327. A pretty good preparation for cod. Cook time was a little too long, bring it down a minute or so amd drizzle with lemon juice. The presentation was nice and the saffron potatoes were great. The little salad rounded out nicely.

• Shrimp with ginger-herb butter

  • Delys77 on January 09, 2013

    Pg 279 This was ok but not great. Simple to put together but the dish was a little one note. I think the butter would be aided by a bit of acid such as lime or maybe ponzu. Unlikely to repeat.

• Andouille sausage and shrimp with Creole mustard sauce

  • kjwright on April 25, 2012

    Tasty, quick recipe and easy ingredients to keep on hand. Used Zatarain's Creole mustard and our house favorite Creole Seasoning from World Spice Market in Seattle. Note that the recipe also includes onion, chicken stock, and red wine vinegar. Served with rice.

• Shrimp with fennel, dill, and feta

  • Delys77 on April 11, 2013

    Pg. 351 The recipe calls for sauteeing the fennel for just a few minutes which was way too little. I slowly sauteed it for about 15 minutes and it was just right. Overall the flavour combination is very nice, especially the sundried tomato and feta combo. Similar to other baked shrimp with feta but just different enough to be interesting. Also very easy to do on a weeknight.

• Seared coriander scallops with bok choy and hoisin

  • LaPomme on October 20, 2011

    Large scallops are not cheap, so while this isn't a budget-friendly meal, it's fast and light. Even cooking down the sauce for 10 minutes, it is more like a broth to pour over the scallops and bok choy. I pair this with brown rice for a healthy meal.

• Beef medallions with Cognac sauce

  • Delys77 on January 11, 2013

    Pg 378 The technique on this is a little different. You saute shallots and then add the liquids, which are reduced quite a bit. Then once you have finished cooking your steak you add the reduced liquid to the pan and scrape up the fond before dressing the steak. I thought it was odd at first but it worked quite well actually. I did modify the approach for cooking the steak in that I pan fried in a dry skillet a lightly oiled and seasoned 2 inch thick filet, 3 minutes on the first side and then 1 minute on the second side. The steaks then went into a preheated 400 degree oven for about 4 minutes. This yielded a nice rare but not blue steak. I also didn't want to lose any of the juices so I didn't slice the steak, just served with with sauce poured over it. The presentation was lovely, the steak delicious, and the sauce a very good compliment. You might want to enrich with a bit of butter as you cut the butter out from the cooking of the steak and the sauce might need it.

• Filet mignon with green peppercorn cream sauce

  • Delys77 on January 10, 2014

    Pg. 378 The sauce for this is very nice. I would probably go with a touch less stock and a bit more brandy next time. Also, 1.5 tb of peppercorns might be enough as the full 2 tb might have been a bit too floral. Cooking time wise I went with Medium High Heat for about 3 minutes per side and the result was rare on 1.5 inch thick steaks.

• Flank steak salad with roasted shallots and goat cheese

  • Delys77 on November 04, 2013

    Pg. 385 This was quite good and very easy to put together. I would however suggest that you go with about half as much beef and cheese as recommended but leave the marinade/dressing ingredients at about 3/4 or what is called for. I also tossed the beef in a bit of pepper, salt and left over dressing before adding it to the salad.

• Sesame beef and asparagus stir-fry

  • Jane on March 11, 2013

    Very quick and easy dinner. There isn't much complexity to the sauce, being just hoisin sauce and sesame oil, but there is good flavor from the red onions as well.

• Thai-style beef and asparagus curry

  • LaPomme on March 30, 2011

    Page 387. Smelled and looked great, but the taste was underwhelming and a little bland. Perhaps the lack of flavor is due to the Thai Kitchen brand of red curry paste that I used.

• Southwestern blue plate special meatloaf

  • Delys77 on October 13, 2015

    Far too much tortilla in this, it just tasted wrong.

• Pork with gorgonzola sauce

  • consortiumlibrary on April 01, 2017

    As written, this is a fancy version of heart attack on a plate: way too heavy and fatty. The sauce was crazy addictive as modified, but still not really right with pork (tho maybe good with grilled steak? Or gnocchi? Or beets? Or buffalo chicken wings? Or all of the above?). To balance the cheesy richness, I used half & half instead of heavy cream (and next time will use milk). Also added shallot, garlic, white wine, and a little champagne vinegar at the very end to balance all the dairy.

• Asian-style pork stir-fry

  • Jane on June 15, 2011

    We liked this stir-fry. I liked it because it was quick and easy (always a plus for weeknight dinners) and seems to be quite flexible (I used sugar snap poeas and asparagus instead of green beans) and the kids liked it - good flavor and plenty of sauce.

  • Delys77 on July 13, 2015

    Plenty of sauce indeed and fair flavour, but does tend towards the Chinese American flavour profile due to the fairly sweet sauce. Pretty good but not a repeat for us.

• Leek-tomato quinoa

  • Cheri on July 05, 2010

    7/10 - Excellent. Used red quinoa, in rice cooker - 1 cup grain/2 rc cups water. Substituted grape tomatoes and parsley. Served with grilled sliced steak over it.

  • Cheri on December 11, 2010

    Might make a good stuffing for bell peppers

• Mexican corn and zucchini

  • Delys77 on May 06, 2013

    Pg. 472 Very simple yet quite tasty. Lovely easy side for a summer bbq. Not very good reheated though so don't aim for leftovers.

• Sautéed celery root with Swiss chard

  • vikingcook on January 25, 2017

    Fast way to prepare celery root. Cutting it is not as hard as it sounds. I did not have Swiss chard so just prepared without & used some chicken broth to braise the root. When it was tender I turned up the heat to evaporate any excess liquid and added grated Havarti cheese. Fantastic!

• Spiced winter squash with fennel

  • Delys77 on January 20, 2013

    Pg. 481 This was relatively good as written. The fennel and the squash pair very nicely and the onion gives it a bit of bite. The cooking time was just right. The issue was more the spicing, which was interesting if a touch heavy. The amount of powdered spice gave some of the pieces of roasted vegetable a slight off taste with a bit of a pasty texture. If I were to do this again I might up the salt and pepper a bit and cut back on the other spices a bit.

• Broccoli with garlic and Parmesan cheese

  • Delys77 on January 24, 2014

    Pg. 484 As is often the case with these dishes the parmesan clumps up because there is nothing to smooth it out (ie. no liquid). The flavour was nice but I would go with a touch more liquid next time, and possible some butter or oil to help the parm coat the broccoli.

• Spiced pumpkin pancakes

  • StoicLoofah on December 03, 2017

    The recipe is more work than most pancake recipes because you have to beat the egg whites and fold them. However, it's really important because it makes the pancakes lighter and not so dense for all of the pumpkin in it. I found 1.5 minutes per side was not enough and had to cook it longer to get it to cook through

• Chard and cheddar omelet

  • Delys77 on February 05, 2013

    Pg 501 I would definitely repeat this simple and very quick recipe. I used spinach as I was out of chard and it was very nice, especially with the addition of hot sauce. This makes a modern style stuffed omelet that is quite filling. Be very careful of the salt however as mine was a little over salted because the hot sauce I used was salty, plus the cheese, and the 1/4 tsp of salt in the eggs, all together it was a little too much.

• Banana-macadamia nut muffins

  • imaluckyducky on June 25, 2017

    Very good! Good banana flavor and subtly sweet. Followed the recipe exactly and it is well-written and obviously well-tested. Added rolled oats on top for a bit of a crumble.

  • Delys77 on January 21, 2013

    Pg. 535 I subsituted almonds for Macadamia nuts as they were very pricey at the market. I opted for almonds as I have had banana pecan before and I didn't want to go that route. As is the recipe is very good, nice light banana flavour and not too sweet. I would cut back on the amount of nuts as I had quite a bit left after garnishing. Repeatable.

• Honey bran muffins with figs

  • Delys77 on June 10, 2013

    Pg. 537 These are not whole wheat, but considering the amount of bran you add they might as well be. The resulting batter is quite wet but it yielded a very nice muffin that was super moist and sweet with honey and figs. Delicious!

• Mocha muffins with chocolate chips and pecans

  • Delys77 on May 15, 2013

    Pg. 538 These were quite good, but different from what I expected. I must admit that I used very finely ground dark roast coffee instead of espresso powder and the muffins aren't very mocha. Next time I think the espresso powder will be the route to go. I did cut back the chocolate chips and the sugar a bit and I found that the sweetness and chocolate level were fine. Overall a very good muffin.

• Popovers with Gruyère

  • Delys77 on January 14, 2013

    Pg. 539 The flavour on these is very good, and they come together very easily. The only challenge I had was that they stuck to the pan and tore quite a bit when they came out. This didn't affect their flavour but they looked a bit of a mess.

• Best ever banana bread

  • aeader on May 14, 2014

    I'm always skeptical of a recipe name like "best" anything...but this was delicious. I'm not sure I'd say it was the best I've ever had but I will definitely make it again. It was very moist and the banana flavor really came through, probably because there were no spices (cinnamon, etc) in the recipe. I used a dark nonstick pan and reduced the oven temp by 25 degrees and used the full baking time of 1hr 20 min. Next time I will probably reduce the time by about 10 minutes as it got a little darker (although not dry at all) than I liked. (I had checked it at 1 hour with a toothpick and it wasn't done yet.) I also liked that this didn't contain a lot of butter/oil but the buttermilk gave it a moist and tender crumb.

• Spiced pumpkin bread

  • seherhussain on August 29, 2011

    reduced sugar to 2 cups

• Buttery cornbread

  • Jane on June 15, 2011

    Every so often I think I should give my tried and tested cornbread recipe (a clipping from the Boston Globe) a rest and see if there could possibly be a better cornbread out there. This wasn't it. Despite the name, it didn't seem very buttery - it was dry and hard. I didn't like the texture (lots of air holes) or the taste.

• Fig focaccia with Gorgonzola cheese

  • LaPomme on October 20, 2011

    Received fresh figs in my CSA box , so made this with only fresh figs, skipping the dried ones. I love the salty (gorgonzola) and sweet (fig) combination.

• Dark chocolate brownies with white chocolate chunks

  • Jane on August 19, 2012

    Nice brownie recipe though quite gooey. I cooked them for the assigned time but even after completely cooling they are were still very gooey. I like fudgy brownies but these were on the side of uncooked. So maybe 5 minutes longer next time. Good flavor and I like the contrast of white chocolate chunks.

  • aeader on December 29, 2018

    Quick and easy to prepare. Used white chocolate chips. They were still very wet in the center after recommended baking time so I left in 5 min more, but in hindsight I should have taken them out, as they were a bit more crumbly/less chewy than I would have liked once they cooled. These were very good but I'm still searching for a favorite brownie recipe.

• Fudgy peanut brownies

  • Christine on February 25, 2014

    I never use boxed-mixes except for brownies -- I've tried several recipes, but I never could find one that yielded that perfectly chewy, fudgy texture. These brownies were pretty much perfect, so the search is now over! (And I will admit the brownie batter tastes awfully good too!) I skipped the peanuts, using just the peanut butter chips. I imagine any number of mix-ins would work, as well as just a plain batch. It is definitely important to not over-bake brownies, so I erred on the side of caution and started checking early. I used a slightly smaller baking dish (11x7 instead of 9x9), so mine were just a bit thicker and did need some extra time. I think even in the size pan called for, they still might need a few more minutes -- I have the feeling the recipe author really did not want to risk over-baking! These will definitely be repeated in the future.

• Bittersweet molten chocolate cakes with coffee ice cream

  • sarahawker on February 15, 2015

    This recipe was easy, but cooking for 13 min must have been way too long. They were souffle like but absolutely not molten. We all loved the flavor and would try again cooking less time.

• Apple and walnut sheet cake with caramel sauce

  • PatriciaScarpin on June 22, 2011

    Very moist and delicious - my coworkers loved the cake! I skipped the caramel sauce and made a lime icing instead (icing sugar, lime zest and juice). Success! http://technicolorkitcheninenglish.blogspot.com/2011/05/apple-and-pecan-sheet-cake-with-lime.html

• Almond-peach crisp

  • MMarlean on July 27, 2011

    Delicious! Very easy recipe. Made 2 1/2 times amount and cooked in single layer cake pan. p. 656

• Mixed berry crisp

  • Ladyberd on April 10, 2014

    I made this with fresh strawberries and raspberries that I needed to use and it turned out delicious.

  • manond on April 11, 2011

    This was delicious! I made 1.5 x the topping. This was so good that we couldn't resist having it for breakfast on Sunday morning!