Notes about Recipes in this book

• Skillet macaroni and cheese

  • westminstr on February 06, 2015

    I made this omitting the onions. My family liked it (they love all Mac and cheese) but I thought it was too rich and sweet, probably from all the milk. I found the one-pot aspect to be more of a gimmick than a convenience in this case.

  • Breadcrumbs on April 01, 2015

    p. 70 – A truly scrumptious, wonderfully creamy mac ‘n cheese. I went with a mozza/fontina/cheddar combo. There was the ideal ratio of sauce to cheese and unlike Westminster, we didn't find it too rich for our tastes. Instead of broiling I baked at 400F convection for 20 mins to brown the crust. Photos here: http://chowhound.chow.com/topics/1009227?commentId=9504528#9504528

• Lamb shanks and potatoes

  • westminstr on January 22, 2015

    This was decidedly not a success. The potatoes didn't cook properly and were still pretty close to raw when I came home. The lamb shanks did become very tender but flavor was washed out. Oven-braised lamb shanks (Union Square Café cookbook) are 1000 times better. I wasn't crazy about the flavors in the sauce either.

• Savory sausage and tomato pudding (Toad in the hole)

  • kari500 on November 19, 2020

    I’d never eaten Toad in the Hole before, so maybe my expectations were wrong. I assumed this would be light and airy like a Yorkshire pudding. But it was dense and stodgy. Looking at the photo, maybe that’s how it was supposed to turn out? Martha doesn’t screw up recipes, so that must be it. Disappointing.

• Shrimp with tomatoes and orzo

  • Astrid5555 on November 15, 2014

    I halved the recipe and ended up with too much liquid. It took quite some time for it to be absorbed by the orzo, which turned out a little mushy, but this is probably only due to my recipe tinkering. However, the end result was delicous and the kids liked it. Weeknight friendly!

  • mharriman on August 23, 2022

    I messed up by cooking the orzo, broth, garlic, and tomato mixture covered on the stove rather than in the oven. It wasn’t until I went to put the pan with the added shrimp in the oven that I realized I’d misread the directions. It took much longer than the time given to cook down the broth and orzo on the stove, and now I know why! We liked the outcome- nothing special but good. I think it needs more herbs than just the basil sprinkled on top.

  • alirov on December 10, 2016

    Very weeknight friendly! Surprised at how much of a kick it had from the black pepper (although I probably added more than necessary because I like the kick). Thought there would be too much liquid but it worked out perfectly.

• Spicy zucchini frittata

  • Astrid5555 on September 24, 2022

    Perfect use for using those zucchini lingering in your crisper drawer.

• Spiced cod with couscous

  • jck99nz on January 19, 2016

    Great way to do couscous. I added some red capsicum I wanted to use up. Carrots were a bit firm still, but I liked them that way. My fish fillets were fairly thin, so I panfried them separately, but with the right fish it would be a great one-pot meal.

• Arroz con pollo

  • jck99nz on January 09, 2016

    Great weeknight dish. I added a bit of smoked paprika because I had it, nice flavours and would do again.

• Linguine with tomato and basil

  • RuthGo on December 04, 2014

    I use canned tomatoes; they're usually riper than what's at the store.

  • bching on August 18, 2015

    Delicious and easy when the cherry tomato vines peak. I prefer to cook this in an oval gratin pan--the noodles fit in more easily.

• Skillet chocolate-chip cookie

  • rmkeller on May 11, 2017

    Not sure what went wrong with this one. Followed the directions and used all the ingredients as listed, no substitutions. Cooked to 21 minutes when toothpick finally came out clean after being downright gooey at 18 minutes and still too wet at 20 minutes. Cookie came out very soft and the chocolate chips were melted throughout. Wasn't gooey, just kind of spoonable. Still tasted really good, but I personally didn't love the saltiness level. I have better cookie in a skillet recipes available to me so probably wouldn't bother with this one again despite how quick and easy it is to make.

• Salmon with cabbage and kale

  • mharriman on February 03, 2020

    The roasted kale and cabbage are reminiscent of potato chips but in my oven they were over roasted (some were burnt) for the time given. Next time I would just roast them at the same time as the salmon without extra time. The sauce for the salmon was lovely.

  • foodgloriousfood on May 14, 2022

    I have made this many times. Super fast and healthy. Any type of cabbage works well here.

• Chicken with tomatoes, olives, and feta

  • mharriman on July 18, 2019

    My husband and I really liked this entree. It went well with a farro and butternut squash salad and cold cucumber soup, but it would have been great on its own. It was easy, easy to put together and roast. I found that everything was complete at 40 minutes, and did not cook the veggies any longer as directed. A winner!

• Rib eye with root vegetables

  • mharriman on February 05, 2020

    The ribeye steak and horseradish / mustard sauce were excellent. Truly a wow steak! The broiled celery root slices and carrots were okay as an alternative to potatoes but paled and were a bit bland as a pairing with the steak. I used one 1b ribeye and that was plenty for the two of us. We will definitely repeat the steak and sauce and most likely choose different vegetables to go with next time.

• Mustard salmon with cabbage and potatoes

  • mharriman on July 22, 2019

    Reminiscent of St. Patrick’s Day corned beef, cabbage and potatoes, this very easy dish turned the salmon into a pub- like taste treat. We gave a thumbs up to the grainy Dijon mustard and horseradish sauce. This is a sauce I’d never imagine going with salmon, so it was a surprise that it tasted so great. Definitely will repeat.

• Stir-fried chicken with bok choy

  • mharriman on August 13, 2020

    I skipped the hot pepper because we didn’t want the heat, and we really liked it with the other ingredients. The subtle flavors of the minced garlic and ginger were satisfying combined with the bok choy and chicken in the soy sauce mixture. Served over white jasmine rice. An easy, quick weeknight meal.

• Roast chicken with paprika and roasted garlic

  • mharriman on August 16, 2020

    The aroma coming from the oven while the chicken was roasting qualifies this recipe for four stars alone! The olive oil and paprika rub sealed the juices for a flavorful chicken. I’m a bit puzzled at the pairing with carrots, sweet potato wedges, and a head of garlic. These were fine accompaniments but they felt kind of random— like they could have complemented any roasted meat. No matter. We enjoyed each of the components on the plate with the carved chicken.

• Sweet potato and sausage soup

  • mharriman on December 23, 2022

    My husband liked this soup better than I did. I thought it was bland, and I wondered if using spicy sausage instead of the sweet would have ramped up the flavor quotient for me. I used Trader Joes garlic chicken sausage to save fat calories. The positive part of the dish was its healthy ingredients which my husband and I were both craving after a few weeks of eating party foods.Update: Much better day two. This is a soup that definitely benefits from being made one day ahead if serving.

  • sldoug on May 31, 2015

    Made May 2015. I accidentally added 6 cups of stock instead of four so I quickly increased the sausage to a full pound and added another half potato. This is such good soup! The contrast between the savory sausage and the sweet potato is lovely and the potato melts a bit into a thick orange broth for leftovers. Easy and tasty!

  • Lsunaga on January 20, 2023

    Very easy to make. My husband and I love this soup. It is a winter favorite that we make all the time. Love the flavor combination with the sausage adding the savory and the sweet potato adding the sweetness.

• Roasted tilefish with potatoes and capers

  • sldoug on June 01, 2015

    Made May 2015 with tilapia. I cooked the potatoes for five extra minutes without foil and used two extra tablespoons of butter so that there'd be enough for the fish. It was very flavorful and the saltiness of the capers was nice with the sweetness of the fish, but one of my kids didn't like it so I might not make it again.

• Risotto with asparagus and peas

  • cecexsoup on October 09, 2018

    Needs a couple minutes less than recommended pressure cooking time

• Chickpea stew with pesto

  • foodgloriousfood on May 04, 2024

    Kinda sludgy with the bread. My bread (wheat, no seeds) didn’t break up so there were soggy pieces of wet bread which were unappealing texturally so I had to blend the soup a bit with a stick blender to break them up. Flavor just not that great. I had a jar of Mutti Rosso Pesto and that helped a bit to dollop some in the bowl (tried green basil pesto and didn’t like it as much in the stew) but won’t make again