Notes about Recipes in this book

• Hot and sour soup

  • djoh437938 on July 11, 2011

    this recipe is so good, had to go to a japanese market to find it, it is worth it, totally.

• Stir-fried portobellos with ginger-oyster sauce

  • jumali on September 22, 2011

    Tastes good but not worth the mountain of prep work and cleanup.

• Oven-fried onion rings

  • jumali on September 22, 2011

    A bit time consuming, but tastes very good.

• Blueberry cobbler

  • jumali on July 26, 2010

    An excellent recipe! The blueberries were the perfect consistency--neither too runny nor too thick, and the cornmeal added a great texture to the biscuit. I'll definitely make this again.

• Potstickers with scallion dipping sauce

  • love2laf on February 10, 2010

    Excellent flavour and cooking method for the wontons. I still find my patience worn thin by making so many little nibblies. The dipping sauce was only average though.

• Thai pork lettuce wraps

  • love2laf on February 03, 2010

    One of the few recipes I can't think to make an improvement on. After one bite, I stopped caring about the messiness of serving this way, and just dug in.I did not use pork tender loin though, I used pork shoulder, and I used my grinder instead of the food processor.

• Italian vegetable stew (Ciambotta)

  • ecasey830 on October 06, 2019

    Labor-intensive but worth it

• Skillet chicken pot pie with biscuit topping

  • Kouture007 on December 20, 2011

    Kevin liked it

• Turkey gravy

  • Kouture007 on January 13, 2013

    Can be made ahead.

• Thick-cut pork tenderloin medallions

  • Kouture007 on December 20, 2011

    Bacon-wrapped version is fabulous.

• Stir-fried beef and broccoli with oyster sauce

  • Kouture007 on January 13, 2013

    Everyone's favorite.

• Cream cheese brownies

  • chawkins on September 14, 2015

    Very good fudgy brownies. I baked them in my counter-top oven a lot longer than the recipe stated, but then I adjusted the temperature and time for convection baking, I probably did not have to do that. From their television shows, their ovens seem to be convection.

  • clawsgirl on February 06, 2017

    Super tasty and rich. I did totally mess and forget to reserve some of the brownie batter, but it still turned out super tasty. I think the cream cheese could be a bit tangier, but that's my own personal preference for tang. It also doesn't make as much as their fudgy brownies (only a 8 inch pan), so this won't last very long.

• Best butterscotch pudding

  • Analyze on March 25, 2017

    HIGHLY RECOMMENDED! I made it side by side with the older "Butterscotch Pudding" published by the same company in the America's Test Kitchen Family Cookbook, and this one was SO much more flavorful. Because you end up cooking the caramel to a deeper color/flavor, it turns out a better pudding with WAY more intense flavors; it also has more rich ingredients (more butter and cream). The older ATK recipe (while good) is incredibly mild by comparison (kids might like it better). If you do make this amazing recipe, I'll add that we personally preferred it without the rum, though it's good with the rum too.

• Grilled stuffed flank steak for a charcoal grill

  • Analyze on March 31, 2017

    This is SO good! I LOVE the spinach and pine nuts variation (using Asiago cheese, which Kenji mentioned in the recipe's article but didn't reflect in the recipe), and my husband loves the original version with Provolone and Prosciutto. It is so delicious with the cheese. We used the BelGioioso sharp aged provolone for this one, which has an entirely different flavor (much stronger) than supermarket young provolone. These also re-heat well and don't get dry!

• Grilled stuffed flank steak with spinach and pine nuts

  • Analyze on March 31, 2017

    This is SO good! I LOVE the spinach and pine nuts variation (using Asiago cheese, which Kenji mentioned in the recipe's article but didn't reflect in the recipe), and my husband loves the original version with Provolone and Prosciutto. It is easy to make both versions in the same roll, because the herb rub is the same. It is so delicious with the cheese. We used the BelGioioso sharp aged provolone for this one, which has an entirely different flavor (much stronger) than supermarket young provolone. These also re-heat well and don't get dry!

• Moroccan chicken with chickpeas and apricots

  • PirateJeni on November 22, 2020

    This was ok.. we found it way too lemony. Would probably not make again without some serious adjustments.

• Grilled Thai beef salad for a charcoal grill

  • SACarlson on June 28, 2019

    The ingredient proportions in the dressing recipe are all off. There are better recipes for Thai beef salad out there, so I would skip this one.

• Chocolate crinkle cookies

  • HollyM on September 14, 2019

    This is hands-down the best cookie recipe ever. If you love chocolate, this is the recipe for you. Foolproof too.

• Chicken saltimbocca

  • HollyM on July 14, 2019

    Very good. Didn't have vermouth so I used dry marsala.

• Simplified potato galette

  • HollyM on May 19, 2019

    Very good, not too complicated.

• Quick-cooked tough greens

  • karenne113 on November 19, 2020

    Great for CSA kale

• Creamy chipotle chile sauce

  • Acarroll on January 27, 2024

    I was looking for a way to use leftover chipotles in adobo and this was perfect. I didn't have sour cream so I doubled the amount of (vegan) mayo. I also doubled the amount of chipotle, garlic, and cilantro. Was perfect served with crab cakes.

• Pasta with creamy tomato sauce

  • Acarroll on December 24, 2023

    Omitted the cream because we served this with a rich mushroom/cheese/truffle ravioli. The flavors in the sauce itself were divine.

• Best shortbread

  • BillieJean on June 13, 2024

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