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.

  • SACarlson on June 15, 2019

    I did the same thing. I put pork shoulder through my meat grinder. I love this recipe--so easy and so delicious!

• Italian vegetable stew (Ciambotta)

  • ecasey830 on October 06, 2019

    Labor-intensive but worth it

• Stir-fried beef and broccoli with oyster sauce

  • Kouture007 on January 13, 2013

    Everyone's favorite.

• 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.

• 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.

• Drunken beans

  • chawkins on August 07, 2016

    Very good, the beans were so creamy. I quick soaked the beans on the stove and cooked in the Instant Pot. I started the recipe with the sauté mode, after the beans were added, switched to high pressure for 10 minutes. Released 10 minutes after cooking, and continued with recipe by using the sauté mode.

• 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.

• Roasted butternut squash with browned butter and hazelnuts

  • Analyze on June 12, 2017

    This is SOOOOOOOOOOOOOOO good!!! The sweet, caramelized squash, the browned butter, the hazelnuts...yes, pretty much everything that's obvious from the description. It's so rich and flavorful, and the flavors themselves I'd never had together with butternut squash. If it sounds good to you, make it!!! :) We also loved the Roasted Butternut Squash with Goat Cheese, Pecans, and Maple and Roasted Butternut Squash with Radicchio and Parmesan from the same set....and I'm excited that there are 2 more as well to try!

• 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 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!

• Applesauce snack cake

  • Analyze on March 12, 2019

    This is SO good! The base cake has a wonderful apple flavor and a great texture. I tried both this recipe, and the Oat-Nut Streusel variation. My husband, who doesn't normally like oat streusel or sweet quick breads, loved the streusel variation. I actually preferred this original version with the cinnamon-sugar topping, as in my opinion it complements the apple flavor in the cake better, and actually makes the cake taste more apple-y. You can't go wrong with either version, or try half and half like I did :) I already have several apple cake recipes that I love, and didn't think I needed another, but I did! I'm excited to try the ginger-cardamom version next. Personally, we had it for breakfast, but this would be great with whipped cream or vanilla ice cream too.

• 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.

• Boston baked beans

  • angrygreycat on November 04, 2018

    Made this for a Boston themed dinner today. Okay if you like a sweet almost one note baked beans. We eat a lot of baked beans and prefer other recipes are more sweet and hot rather than just sweet.

• Skillet chicken and rice with broccoli and cheddar

  • angrygreycat on November 07, 2018

    Made this on a cold wet night. Very retro, homey feel to this stick to the ribs dish. Perfect tender rice and the cheese melts into a creamy cheesy sauce for the whole thing.

• Modern ham and split pea soup

  • angrygreycat on March 03, 2019

    Made this with a small change in that I used ham from the freezer that was left over from Christmas so already cooked. Very good tasting, served with crusty bread.

• Pan-seared chicken breasts

  • angrygreycat on September 28, 2018

    We don't eat breasts as often as darker meat chicken, but when I do this is my go-to preparation. Served this with some great baked beans and acorn squash.

• Herb-crusted salmon

  • angrygreycat on October 21, 2022

    Made this for dinner the other night - not a favorite way to make salmon. Would not repeat. I don't think the brining step did anything for the salmon and didn't like the dry-ish crumb topping.

• Indian-style curry with potatoes, cauliflower, peas, and chickpeas

  • angrygreycat on March 09, 2019

    Very bland and the sauce was even watery in texture. Would not make again.