• Andielc on January 06, 2021

  the perfect eggs for egg sandwiches are truly perfect! I made a single recipe have been heating a portion with pepperjack cheese for breakfast each day this week - delicious!

Notes about Recipes in this book

• Spinach and ricotta gnudi with tomato-butter sauce

  • ashallen on February 23, 2022

    Creamy cheese balls in tomato sauce - yum!! As promised, the gnudi had good lightness. Definitely remove them from their water bath as soon as they're done cooking - I left a few to cook a bit longer and they absorbed more water and lost some of their lightness. The basil and parmesan garnish adds significantly to the complexity of flavors in the dish. Flavors were good with my wintertime tomatoes and hothouse basil, but this seems like a dish that would really shine with summertime basil and tomatoes - I'll look forward to trying it again when those are back in season. A double layer of no-pile kitchen towel worked great in place of paper towels for absorbing moisture from the ricotta. Leftovers held better than I expected, though the gnudi absorbed some moisture from the sauce and got a bit heavier.

  • Kinhawaii on June 08, 2022

    Delicious! Easy but took me longer than expected. My ricotta had stabilizers so I should have drained it longer & used more paper towels- the dough felt too wet & my balls were sloppy. Will definitely make again.

• Baked eggs for sandwiches

  • jenmacgregor18 on May 23, 2022

    Creamy, tender, and custardy eggs. I absolutely love the texture of these. It's my new favorite for egg sandwiches. I think I'll make a double batch next time and freeze half for future use.

• Greek garlic-potato puree (Skordalia)

  • SenseiHeidi on June 14, 2021

    Delicious and addicting.

• Popovers

  • ashallen on December 25, 2021

    As promised, this recipe made delicious, nicely puffed popovers that were crisp on the outside and tender inside. I used the bread flour I usually use for making pizza crusts (King Arthur organic). That plus the leaner batter and higher level of salt than my usual recipe resulted in a flavor that reminded me a bit of pizza crust. I baked these in the ceramic custard cups I usually use for popovers, greased with a light coating of vegetable oil instead of the vegetable oil spray specified in the recipe. Don't do what I did! The popover bottoms stuck fast to the cups and couldn't be pried out. We ended up ripping off the tops and leaving the bottoms behind. It was fun to try this streamlined recipe, but I'll continue to use my old recipe which has always been reliable, if a bit fussier, and has a more buttery flavor we prefer.

  • dbuhler on August 04, 2023

    These were my first attempt at popovers and they were a success! I am at high altitude and I didn't make any changes to the recipe. I used KA bread flour and used the popover pan from USA Pans. Even though it is a non-stick pan I still did the veggie oil spray an wipe step just to make sure they would release. I am now on the quest to find our family's favorite popover recipe!

• Chewy peanut butter cookies

  • ashallen on December 02, 2021

    These have a really nice, chewy texture which is rare to find in peanut butter cookies. I think I messed up the flavor balance though by using a not-very-flavorful peanut butter (trying to use it up!) and the darkest of the dark brown sugar brands I've cooked with. The cookies were so dark, they kind of looked like spice cookies and the molasses competed with the peanut butter flavor. My peanut butter was also a natural peanut butter, which they advise against using, but the chewiness survived, fortunately. My husband, a huge peanut butter cookie fan, liked these but still prefers our usual recipe (=lightly modified version of 1998 Cook's Illustrated recipe). I'll try these again with a better peanut butter and a lighter dark brown sugar.

• Anzac biscuits

  • christineakiyoshi on December 30, 2020

    Made these for my hubby because he loves cookies with oats and coconuts. The golden syrup is so sticky and smells amazing and surprisingly is easy to clean up. He enjoyed them very much. They aren't sickening sweet.

• Negroni

  • anya_sf on March 26, 2021

    Classic version of this drink, but I think I prefer slightly more gin and less Campari.

• Americano

  • anya_sf on March 27, 2021

    To me this has just the right ratios. Nice and light, not too bitter or syrupy.

• Sidecar

  • anya_sf on January 03, 2021

    Classic

• Coffee and cardamom sugar cookies

  • ashallen on April 17, 2022

    This flavor variation for CI's sugar cookie recipe has the same wonderfully moist and chewy texture as the original base recipe. Flavor is definitely more "adult" than the original recipe. The coffee flavor isn't super-intense but adds a bitterness which helps to balance out the cookie's sweetness. The cardamom flavor isn't super-intense either but adds a nice additional flavor note.