Notes about Recipes in this site

• Smoky lentil stew with leeks and potatoes

  • michalow on April 03, 2024

    This was good, but nothing special. If I made it again, I would skip the saffron.

• Red lentil loaf

  • mlbatt on November 01, 2020

    Very tasty, a few minor substitutions (preserved lemon for lemon juice/zest; parsley & mint for cilantro). The texture was surprisingly light as compared to other lentil-loaves. But, it was quite crumbly, and would be fine for weeknight dinners.

• Herbed chicken and spinach meatballs

  • Emily Hope on January 06, 2021

    We liked these meatballs quite a bit--they are subtle with an unusual flavor profile (would not have thought to combine nutmeg, fennel, and cilantro). Made mostly as written but increased the ground chicken to 2 pounds, upped most of the ingredients accordingly but not the salt (I also went a little shy on the ground fennel), left out the chili (cooking for kids), and baked them in the convection oven at 400 for about 20 min instead of pan-frying. They did seem a little plain on their own, so I made a quick yogurt-lime-garlic sauce to go with. Served with buttered rice and the autumn slaw from This Will Make It Taste Good (a good match).

  • Foodycat on February 20, 2023

    I used turkey thigh mince instead of chicken, and rolled oats instead of breadcrumbs. I was planning to add the egg as stated in the recipe but I forgot and it didn't need it - they were lovely and light! I could have gone a bit heavier with the seasoning though. Had it with wholewheat giant couscous & chickpeas with some chopped fresh tomato tossed through.

• Wild mushroom tart

  • redbird on April 06, 2025

    Excellent recipe resulting in a very tasty Saturday lunch. I used a mixure of lion's mane, shiitake, and black oyster mushrooms from my CSA. I made a few minor modifications based on the reviews on the NYT website and what ingredients I had on hand. (1) I added a teaspoon of Dijon mustard to the crème fraîche. (2) Used leeks instead of onions. (3) After cooking mushrooms, I deglazed the pan with a tablespoon of dry sherry. (4) Used store-bought all-butter puff pastry. (5) Added a bit of crumbled soft goat cheese on top. Will definitely make again.

• Triple-sesame tea cakes

  • mooo42 on February 24, 2024

    Would be fun to make with black tahini and black and sesame seeds.

• Radicchio-anchovy salad

  • EdM on March 31, 2023

    Simple and delicious way to serve bitter lettuces. A variety of radicchios makes it more interesting. Half a recipe of dressing is more than enough for two servings (but mash whole garlic clove - easier - and use half).

• Mango crumble

  • nutrica6 on August 18, 2024

    So easy and delicious. We ate it without ice cream or anything else, slightly warm, perfection! The best thing to make when mangoes are cheap at the store.

  • jenmacgregor18 on September 15, 2024

    This was very easy and good. Not too sweet. I added chopped pecans and some whipped cream. A great way to use the frozen mangoes I had.

• Marinated cherry tomatoes on toast

  • nutrica6 on August 17, 2024

    Tastes like an elevated pico de gallo with an italian twist! Perfect with bread, flatbread, or tortilla chips. Would also be good with mozzarella. I marinated them for a few hours in the fridge.

• Pear-almond cake

  • rollyridge on February 13, 2025

    I thought this was terrific. It's more of a dense, crustless tart than a cake. The pears sink into the batter so there's no need to be decorative in arranging them. Also, it was done in about 50 minutes instead of the 1 hour called for.

  • Babycarrot on December 02, 2025

    Agree with prior review that this was absolutely delicious. The almond-y flavor is strong and great with the pears. Easy bake. We preferred this over the NYT apple tart recipe by Samantha Seneviratne.