Notes about Recipes in this book

• Scrambled eggs cacio e pepe

  • mrsmadam on February 08, 2023

    These eggs are amazing. I made a half recipe for my husband and myself. I had some leftover too. Normally I wouldn’t try to save eggs but decided to chance it. Two days later, after a few seconds in the microwave they were perfect on top of a piece of toasted seeded bread. Most certainly a “Go To” breakfast, lunch or dinner.

  • EmilyR on October 26, 2022

    These eggs are glorious. So simple and flavorful. I have another book that refers to this style as Spanish scrambles, but these have a clear Italian twist. Regardless of where they come from they are excellent.

  • anya_sf on January 21, 2023

    I made 1/4 recipe for myself, cooking the eggs in a 7" skillet. The smaller volume cooked faster and I had to reduce the heat to avoid overcooking. The eggs turned out soft, creamy, and delicious.

• Potato salad à la Julia Child

  • KarinaFrancis on December 24, 2023

    A great potato salad. The dressing is lightened up with the combination of sour cream and mayo. Loved the crunch and tang from the scallions, celery and cornichons

  • julesamomof2 on September 18, 2023

    A new french bistro opened up in my town and they serve a delicious potato salad like this one with many dishes, from steak to a pan seared walleye. So I used this recipe as the inspiration for a French inspired dinner and it was not only delicious but fairly traditional (it's a Julia Child recipe, according to Ina) and make ahead.

  • averythingcooks on May 30, 2023

    This is a great version of a classic potato salad. I used the Champagne vinegar, a spoonful (to taste) of my homemade cucumber relish in place of the cornichons and a slightly lighter hand with the dill than she typically uses. I cooked my potatoes a little longer than she suggests (ie past the "just barely fork tender" test). We loved the textures & flavours from all the add-ins and this is a definite repeat.

  • anya_sf on May 19, 2023

    Really tasty! For me, there was slightly more dressing than needed - could reduce to 1/2 c mayo + 1/4 c sour cream.

  • megrmajer on June 03, 2023

    Great potato salad. Agree it made too much dressing and even better on day 2.

  • dbuhler on February 11, 2024

    I made a half batch and omited the celery as I don't like it. This was good but I overcooked my potatoes. I was worried about them being undercooked (and I can't stand under cooked potatoes), but then I took them too far. I will trust Ina the next time. And I agree with another reviewer, this was better the next day.

• Melon & prosciutto

  • EmilyR on October 26, 2022

    Took me back to a trip to Port de Sóller, Mallorca where I had this exact thing. Another simple and sophisticated dish.

  • anya_sf on August 08, 2023

    I used an orange honeydew, cut my usual way (slice, then peel) rather than per Ina's directions. Simple and delicious, this is a classic for a reason. While good plain, the lemon, salt, and pepper do elevate this.

• Chipotle cheddar crackers

  • EmilyR on October 26, 2022

    These remind me of Tartine's crackers, but very easy as they are slice and bake. Sort of an upscale cheez-it. Next time I will slice them even thinner.

  • averythingcooks on July 17, 2023

    I am in the midst of a Barefoot Contessa cracker showdown and thus far (2 recipes in) these are the clear leader. The combination of the cheddar, spicy chipotle and the Maldon flaky salt to finish perfectly match my palate and they also have a slightly sandy shortbread texture that I love. I did slice them thinner (closer to 1/4" instead of 1/2") but I still baked for at least 5 more minutes than she suggests. I would make these guys for guests ( and just for me) for sure.

  • anya_sf on November 20, 2023

    The dough needed an extra 1/2 Tbsp water to come together. I made it a few weeks ahead and froze it, thawing in the fridge before baking. Maybe it was my oven (but based on the other reviews, maybe not), but the crackers took 5 min longer to bake. Then I tried one after cooling and decided they were too soft, so put them in a 275 F oven for 20 min to try and crisp them up more, which worked pretty well. Fantastic flavor - everyone loved them. Next time I will slice them thinner like averythingcooks and EmilyR.

• Overnight Irish oatmeal

  • EmilyR on October 26, 2022

    Easy to make and eat through the week. Great to modify according to preferences.

  • averythingcooks on March 16, 2023

    For me, this did not work as written. I think the ratio of water to oats is far too high and I actually discarded my first batch as they were very...soupy/slimy, even though she warns that they might be too thick!?! After some reading, I came back to this method using far less water (2 parts water : 1 part oats) and this morning I have oats that are not slimy, are cooked but still with some bite (that I like) and don't really need extra liquid other than maybe a little milk stirred in before reheating. I still think that Melissa Clark's instant pot method is the gold standard but these are certainly super easy to prep & clean up.

  • anya_sf on October 30, 2022

    Convenient method which worked well. Oatmeal was surprisingly thin the next day - not too much so, but definitely didn't need extra liquid.

• Smoked salmon quesadillas

  • EmilyR on October 26, 2022

    True Ina style... deceptively simple and easy to prepare ahead, but very flavorful.

  • SpatulaCity on January 07, 2024

    Loved it!

  • anya_sf on October 30, 2022

    I made 2 quesadillas to serve 2 for dinner. Only needed 2 Tbsp melted butter for brushing. Very tasty! I'd consider adding some lime zest to the filling as well. Next time hopefully I'll find salmon roe.

• Parmesan polenta

  • EmilyR on October 26, 2022

    A filling and savory side that is great for those who are gluten free.

  • anya_sf on November 05, 2022

    Maybe due to the cornmeal I used, the initial stirring took several minutes and still didn't get totally smooth. In the end, my family didn't notice the small lumps, as we had this underneath meatballs and marinara sauce. 3 of us nearly finished it.

• Maple-roasted honeynut squash

  • EmilyR on October 26, 2022

    My friend makes her own maple syrup, so I used that and it was a wonderful Autumn dish.

  • anya_sf on September 23, 2023

    Honeynut squash are so cute, I'm glad I finally found some. Easy, delicious preparation - plenty sweet for us without maple syrup.

• Garlic-roasted haricots verts

  • EmilyR on March 27, 2024

    Easy, garlicky, and nutritious... what's not to like? I only used 1 tsp of salt - it was plenty.

  • SpatulaCity on January 11, 2024

    An easy side. My oven was at 425 for a different dish, so I rolled with roasting the haricots at a higher temp and they worked out just fine. At 7 min they still had some bite and were just starting to color.

  • anya_sf on November 26, 2022

    Really delicious, quick and easy. My beans were on the thick side and roasted 11-12 min. No extra salt was needed at the end (and slightly less could be used).

• Bailey's & cream

  • Lottabooks on May 19, 2023

    Quick dessert for Mother's Day. This was very good. I couldn't find coffee sorbet, so I used a small scoop espresso ice cream, and a larger scoop of good vanilla ice cream. Great easy dish and enjoyed by all.

  • anya_sf on November 09, 2022

    Obviously this is for those who love Bailey's Irish Cream. I used the recommended ice creams (Haagen-Dazs vanilla and Talenti cold brew coffee sorbetto) and thought it was super yummy.

• Salmon teriyaki & broccolini

  • Rinshin on December 05, 2022

    Used this recipe as an idea menu for simple and quick weeknight dinner baking salmon and broccolini together at same temperature and time and this worked out really well. Used my own teriyaki sauce to marinate salmon 3-4 hours, turning occasionally and brushing sauce and small amount of grainy mustard on top before and after roasting. The rice was my own mushroom rice I had frozen previously and simply microwaved. Served with Caesar salad. Will use this idea again for easy meal. Photo added.

  • gallucci on June 14, 2023

    Unconventional but delicious sauce! Very nice with the roasted broccilini & rice. Would also work well with chicken in place of salmon.

  • anya_sf on July 25, 2023

    Not really teriyaki, but delicious anyway. My fish (very thick fillets) and broccolini needed a couple extra minutes. Served over plain jasmine rice. Will repeat, but probably with regular broccoli, as roasted broccolini can be difficult to chew.

  • Ezair92 on December 15, 2022

    I have made this twice now during the week. It is fast, easy and delicious. I also made enough teriyaki sauce to use another night on fish

• Hasselback kielbasa

  • Rinshin on December 08, 2022

    Reading earlier note and Sam Sifton’s original recipe, I knew I had to adjust the timing and it came out perfectly following Ina’s quantity and size of vegetables. I used all the vegetables in the recipe and somewhat less honey/mustard sauce. Baked vegetables for 12 min at 425F initially and turned them over and continued 10 min more at 425F. Placed hasselback kielbasa, brushed on sauce and baked 15 min and brushed on more sauce to bake another 10 min for total of 25 min and it was perfect. I think the timing of 25 min and 40 min is too long and would cause both vegetable pieces and kielbasa to brown too much. I plan to add more vegetable pieces next time but this was definitely the best tasting kielbasa I ever had and selected vegetables go so well together. Served with Japanese style potato salad. If made best to keep a close eye on browning to adjust timing.

  • averythingcooks on March 04, 2023

    I did not have fresh fennel on hand but made a pan of Ina's hash browns to serve with this. I also cut my peppers & red onion into fairly large pieces, left the garlic cloves whole and added grape tomatoes with the Kielbasa. We loved the flavour + sticky, jammy effect of the honey mustard. Roasted peppers & onions are a favourite of mine and although I knew T would love it, I was surprised how much I liked the Kielbasa. I will make this again for sure.

  • anya_sf on December 10, 2022

    This roasting method is similar to Ina's sausage & peppers recipe, but that one specifies transferring the vegetables to a roasting pan, plus adds wine to the pan when the sausage is added, which helps prevent burning. After the vegetables were initially roasted here, I combined them on one sheet pan, but realized they were going to burn if I wasn't careful, so I piled them in the center with the kielbasa covering them as much as possible, and stirred them every time I basted the kielbasa, so they did turn out okay. The kielbasa was very good prepared this way.

  • jay.moe on October 31, 2022

    Normally I'm not a big fan of kielbasa, but this recipe is delicious! I was a little concerned about roasting minced garlic at 425° and after 10 minutes scraped it off of the baking sheet as it was already starting to brown and still had 40 minutes left in the oven. Next time I will leave the garlic cloves in their paper and slightly crush them with a knife. I didn't add a fennel bulb since most of the family doesn't care for it. I also halved the amount of onions and only used one pepper as it would have been more than we would eat. I think the leftover kielbasa and roasted vegetables would be great served on a hoagie.

  • breakthroughc on February 14, 2023

    The timing worked for me, but I cut my vegetables in large pieces. I had two small fennel bulbs, one large onion, 2 large bell peppers and 6 small Yukon gold potatoes. I used garlic powder instead of trying to roast chopped garlic that small. Delicious way to cook Kielbasa.

• Blueberry ricotta breakfast cake

  • julesamomof2 on September 18, 2023

    Delicious cake, very moist and actually underbaked even after an extra 7 minutes in the oven on the top rack (that could just be my oven though). I served it for brunch as a 'coffee cake' as Ina did have this in her breakfast chapter but it's pretty sweet and would make a nice dessert.

  • Lepa on October 26, 2022

    This cake is unbelievably delicious. It's moist and full of flavor and makes all the other blueberry pound cakes I have baked seem dry and flavorless in comparison. Highly recommend this one!

  • gallucci on June 14, 2023

    Fantastic! Made with King Arthur gluten free flour, otherwise followed the recipe exactly.

  • averythingcooks on June 19, 2023

    Another upvote for this cake! I upped the lemon zest a bit (and would add even more next time) and I am questioning whether I pulled it from the oven a little too soon, but it is very moist and as others said, not too sweet. I also like Cookie24's idea of the almond extract. I actually keep extra large eggs on hand (in addition to the large ones) for Ina's recipes (and T doesn't care which size he uses for his favourite poached eggs in the am :) This one will be made again.

  • Cookie24 on November 03, 2022

    This cake is moist and not overly sweet. Couldn't find my springform pan, so baked in a square 9x9 pan, bake temperature and time stayed the same. Loved how many blueberries it uses; followed instructions and used some of the berries on top of the cake instead of mixed into the batter. I added a bit of almond extract and used 4 large eggs, because who has extra large eggs on hand! That's the only thing I dislike about Ina's baking recipes, the extra large eggs. Very good moist flavorful cake.

  • anya_sf on November 02, 2022

    A variation on Ina's fig ricotta cake, this cake was moist and delicious, even with less than stellar berries.

• Parsnip purée

  • julesamomof2 on April 03, 2023

    Nice light side dish for roasted meat (served with a turkey roulade), if a bit sweet. Couldn't be simpler, although next time I might try something to tame the sweetness, maybe add a little cauliflower to the mix.

  • ksg518 on February 25, 2024

    I love parsnips but thought this was just too sweet. I’ve seen other recipes that add a potato so I may give that a try.

  • anya_sf on November 22, 2022

    Parsnips aren't always well-received, but the flavor here was very good. My parsnips took longer to cook and there wasn't enough liquid left. I did not add more, thinking the consistency was okay. However, I probably should have added more water, and maybe I also overprocessed the parsnips, as the texture was slightly gluey.

• One-pot oven risotto

  • julesamomof2 on March 20, 2023

    Made exactly as per instructions and my risotto turned out mushy. Not a little mushy, a lot mushy. Sometimes it's better to just stick to a method that works.

  • anya_sf on November 02, 2022

    I made 3/4 recipe, yielding 2 dinner servings + 1 lunch. In addition to the asparagus, I stirred in some peas and cooked shrimp at the end. Very good flavor. The texture wasn't quite as good as traditional risotto, but sometimes the convenience is worth the trade-off.

• Lemon linguine with zucchini & basil

  • julesamomof2 on April 10, 2023

    I've been making a version of zucchini pasta for years (Heidi Swanson's summer linguine) but Ina has managed to make a favorite even more delicious. I like that she doesn't bother draining the zucchini as that step was a pain so I'm happy see that it's really unnecessary. I kept the cheese on the side for sprinkling so it can be kept vegan if needed.

  • anya_sf on October 30, 2022

    I needed to increase the heat at the end for the sauce to come together. Super lemony, I might decrease the lemon juice to 1/4 c next time. I didn't expect to need all the salt, but ended up adding it (partly to balance the lemon) - suggest tasting before adding it all. This served 2 for dinner + 1 lunch; servings would be quite light for 4 people.

  • estanzler on March 03, 2024

    Really delicious, wish u had used a mandoline on the largest setting so that i could really see the zucchini

• Hot spiced mulled wine

  • ksg518 on December 29, 2022

    Very nice treat on a cold afternoon. We doubled the recipe except for the cinnamon sticks (we didn’t have any more) but it was still good.

  • anya_sf on January 05, 2023

    Delicious, comforting, and not too strong (unlike some mulled wine recipes).

  • ginger2212 on December 03, 2022

    This was delicious on a cold winter-y evening! We loved spiced wine but it can be prohibitively sweet. Love the inclusion of apple cider. I used TJ's spiced cider. Our family loves to top spiced wine with amaretto so we still included that. Highly recommend!

• Provençal orange salad

  • ksg518 on December 29, 2022

    A wonderful addition to a holiday dinner. Just perfect for balancing out the richness of the rest of the meal. The recipe calls for peeling the citrus and then slicing it into rounds. We found it easier to slice the citrus whole on a mandolin and then trim off the peel from each round.

  • anya_sf on February 08, 2023

    Nice, refreshing salad. I used double the mint (no basil) and found 3/4 tsp salt to be enough. Next time I will use less onion. Also, I preferred the bites without olives, which I found a bit rich - I used Castelvetrano, but maybe Picholine would be better.

• Caramelized butternut squash with burrata

  • ksg518 on December 29, 2022

    Very nice. My squash didn’t caramelize but I may have crowded the pan with more than the recipe called for. If I had one quibble, it would be that the cranberries tend to overwhelm the squash, although they are delicious.

  • bwhip on April 04, 2023

    Delightful, and super easy. As Ina says, great for dinner with some crusty bread. We’ll have this again.

  • anya_sf on December 03, 2022

    I only had 1/4 c Marsala, so I supplemented with 1/4 c sherry (all I had), which seemed like enough as it covered the cranberries, which I assumed should be drained before mixing with the squash. 16 oz burrata was plenty, served with additional salad greens (tossed with balsamic vinaigrette) and country bread. Really delicious light dinner, although my son and I didn't love the red pepper flakes in this.

• Mussels with saffron cream

  • ksg518 on December 10, 2023

    Delicious! I made half of the recipe but used only about a third of the cream and butter and it was still very rich tasting. A definite repeat.

  • anya_sf on October 23, 2023

    Great flavor. Despite the seemingly large amount of salt, this wasn't too salty, as it was quite brothy. Be sure to have plenty of bread.

• Roasted shrimp panzanella

  • cadfael on January 26, 2023

    I loved the flavours but next time I will experiment with a little less oil

  • cadfael on January 27, 2023

    The flavours are really good and I will repeat. I will use a little less oil next time.

  • anya_sf on October 30, 2022

    Similar to the recipe in the Costco reissue of TBCC, but with an extra bell pepper and 2 tsp less salt, so this version promises to be better (that one was way too salty).

  • anya_sf on September 20, 2023

    Half the vinaigrette was just right for us, with just 1 Tbsp vinegar and no extra salt at the end (I used feta). I soaked the onion in ice water to make it milder. Having made this before with shrimp, I used rotisserie chicken this time and thought it was just as good. My family enjoyed this, but wouldn't have minded more bread or arugula.

• Glazed sweet potatoes

  • dianev on November 20, 2022

    Sauteed sweet potatoes with a bit of tartness from the balsamic vinegar. Excellent.

  • anya_sf on September 25, 2023

    The potatoes cooked somewhat unevenly, so some ended up mushy. Despite all the oil, bits stuck to the pan. Next time I will try a nonstick pan with less oil. The flavor was really good.

  • Kinhawaii on November 25, 2022

    Delicious, will definitely make again!

  • Skamper on October 05, 2024

    Good. Only used 1 T of maple syrup. they were sweet enough.

• Tuscan white bean soup

  • Lepa on March 14, 2023

    This was good and my son really loved it but it wasn't my favorite bean soup. It took a long time to cut all the veggies and the beans also took a long time to cook and in the end I didn't think it was better than many soups that I make that take much less time and effort.

  • averythingcooks on January 04, 2023

    I know Ina gives the rationale for starting with dried beans but when I scaled this back to 1/3, I used 2 cups of beans (a mix of great northern & navy) from my freezer. To give the broth a little more body I added some tomato paste and I also added some diced leftover Oktoberfest sausage. I finished the soup with spinach & parsley and we enjoyed it for dinner with some cornmeal biscuits. I will make this again (and yes, with dried beans :) as this is a lovely winter soup.

  • anya_sf on March 13, 2023

    I adapted this to what I had: Great Northern beans, less celery, more carrot, 1 tsp fresh rosemary + 1/2 tsp dried herbes de Provence, canned low-sodium broth (2 cups beef, the rest chicken). I added a parmesan rind and only 1/2 Tbsp salt to start with, but did end up adding more salt as I had to thin the soup with water. Near the end of cooking, I stirred in chopped lacinato kale for some greenery. Delicious and flavorful!

  • Elaine115 on March 04, 2023

    I used Kirkland’s Chicken Bone Broth which I am trying to eat on a regular basis for health reasons for my osteopenia. I also used canned beans and substituted turkey Kilbasa in place of the pancetta because it was what I had on hand. It was delicious. Freezes well.

• Goat cheese toasts

  • Lepa on October 26, 2022

    Like many of Ina's recipes, this sounds too simple to be a recipe but it's fantastic. We ate the toasts with lentil stew and they really made the meal special.

  • anya_sf on February 08, 2023

    Easy to make and very good. Went well with the potato fennel soup.

• Roast chicken with spring vegetables

  • Kn1tgrl on March 27, 2024

    This recipe has an error. The chicken should be roasted at 425 degrees for the entire duration of the cooking process. Do not lower it to 350 degrees unless you have an extra 3 hours to cook it. I had to bump it back up to 425 for another 45 minutes. It was absolutely delicious once it was finally cooked.

  • anya_sf on March 17, 2023

    This was good, but the method did not work for me. Based on experience with a high-sided roasting pan, I elevated the chicken on a rack to help the underside cook faster, flipping the chicken for part of the time. Still, it wasn't nearly done after 60 min at 350. At that point, I moved the chicken to a sheet pan (left the vegetables in the roasting pan) and turned the temperature back to 425 to finish roasting for another 20 min or so. For the vegetables, I used 1.5 lbs potatoes, some thick bagged baby carrots (market was out of carrots with tops), and doubled the asparagus (we like more veg). The vegetables were delicious, but note that the oven was at 425 when the asparagus roasted and we thought it was perfect - not sure how it would be at 350.

• Veal meatballs

  • tmitra on January 10, 2023

    I made a version of this for my kids using what I had (store-bought "meatloaf mix" of pork, veal, and beef, so no sausage; extra Parmesan in lieu of Pecorino; cream in lieu of whole milk), and even that was delicious. They fell apart when I was transferring them from the baking sheet to the pot, but that may have been due to my modifications. Update: yup, they held together well when I followed the recipe as written!

  • Kristjudy on October 31, 2022

    This is a very delicious recipe. The 3 meats and ricotta make for a lovely tender meatball. Makes 22 large meatballs..exactly as stated in the recipe.

  • anya_sf on November 05, 2022

    Using my regular (~2") ice cream scoop, I got 37 meatballs; they seemed a good size. Roasted about 20-22 min. Delicious and tender, but perhaps not quite as flavorful as Ina's Roasted Italian Meatballs, which are still our favorites.

• Oven-roasted Southern "shrimp boil"

  • gallucci on June 14, 2023

    Excellent, this was a crowd-pleaser.

  • anya_sf on July 27, 2023

    I used red potatoes, 4 ears corn, 12 oz kielbasa, 1 lb smaller shrimp (26-30), plus 10 oz green beans with the shrimp. The stated amount of seasonings seemed just right. I should have added the green beans a bit earlier, but they were a nice addition. We really liked this, except the shrimp stuck to the shells and were really hard to peel. 3 of us (including a teenager) finished it all.

  • Babycarrot on July 24, 2023

    Ditto, this was a total crowd pleaser. I subbed andouille for kielbasa and scaled back on the salt as there’s enough in the Old Bay but other than that followed the recipe. It was delicious, will make again.

• English cream scones

  • Kristjudy on November 01, 2022

    A lovely scone. Perfect with Devon cream and jam.

  • anya_sf on October 30, 2022

    I made 1/2 recipe (7 scones + bonus baby one). Assembled the day before and refrigerated overnight. The scones were rich yet light, delicious with jam.

• Overnight mac & cheese

  • SpatulaCity on December 31, 2023

    The easiest macaroni and cheese to make. Going into the oven I was worried because the noodles looked like they had absorbed most of the sauce - thought I’d have a dry Mac on my hands. But it came out great and wasn’t dry at all. I did cut the cream with Half and half to slightly reduce the richness. If making again I’d change the following: add seasonings! A spoonful of Dijon, few dashes of Worcestershire sauce, and some Onion, Garlic and Paprika powders would be great here and not add to the overall assembly time. Also to use 50% cheddar and 50% gruyere, and cut the heavy cream with half and half.

  • anya_sf on November 01, 2023

    I scaled the recipe down to 8 oz pasta, using equal parts heavy cream and half-and-half. The cream wasn't absorbed in the fridge overnight, nor after 20 min baking, but was after 30 min in the oven. Very good, but of course very rich. My family still prefers Ina's standard mac & cheese recipe from Family Style.

  • anya_sf on October 30, 2022

    Same recipe as the Costco reissue of TBCC, but scaled up 50%.

• Greek orzo salad

  • SpatulaCity on January 16, 2024

    Nice and simple orzo salad. I dry toasted the orzo before boiling. I added some chopped tomatoes and cucumber. Good!

  • SpatulaCity on January 16, 2024

    Nice and simple orzo salad. I dry toasted the orzo before boiling. I added some chopped tomatoes and cucumber. Good!

  • anya_sf on August 25, 2023

    I used a whole 15-oz can chickpeas and a whole red bell pepper. 3/4 of the dressing seemed just right. I skipped the lemon slices (who wants to bite on those?) but did add the final squeeze of lemon juice. The salad was really good. We had it with Greek-marinated grilled chicken.

• French bistro salad

  • SpatulaCity on January 07, 2024

    Great salad. For my tastes it was too heavy on the Roquefort. Added a handful of arugula because we had it, and flavor wise it was nice plus it added some green which was appealing. Topped one salad with bacon and another with roasted chicken for protein. Great!

  • anya_sf on January 12, 2024

    I made 1/2 recipe, but with about 8 oz each radicchio and endive, plus handfuls of arugula and frisee. The amount of dressing was just right. With the extra greens, I thought the amount of roquefort was good, but my son thought there was too much. Ina didn't provide a recipe for the caramelized walnuts, so I used her Salted Caramel Nuts recipe. Overall, delicious, great with roasted chicken.

• Vanilla coffee shakerato

  • SpatulaCity on December 31, 2023

    These were delicious! No need for the simple syrup because the Sweetened Condensed Milk was sweet enough on its own! The total liquid amount + ice was way too much for our cocktail shaker, so I had to split the recipe and shake twice. Great for a weekend or special occasion brunch.

  • anya_sf on February 02, 2024

    This was a very nice afternoon pick-me-up. I just used leftover morning coffee.

• Gruyère omelet

  • SpatulaCity on December 31, 2023

    Made two omelettes with the technique described and while they didn’t come out perfectly shaped they were nonetheless delicious. My eggs also gained some color, which is to be avoided, so maybe there needs to be more mixing right after adding the eggs to the pan, before you start topping and flipping. Had fun practicing though! And gruyere is now my favorite cheese for an omelette. So good!

  • anya_sf on November 02, 2022

    I'm not sure I understood the technique - would like a video. When I jerked the pan, the whole omelet slid en masse rather than folding, and some of the cheese slid off the uncooked part of the omelet, so I ended up using a spatula. Also, the bottom of the omelet browned after the initial 30 sec, which doesn't appear to be desired, based on the photo. Still, the resulting omelet was moist and very tasty.

• Easy sesame noodles

  • SpatulaCity on March 26, 2024

    Easy and tasty. I browned ground pork on the side and used it on top of the noodles along with the peanuts and green onions. May experiment using lime juice in place of the sherry vinegar next time

  • averythingcooks on December 06, 2023

    The sauce here is everything... it's delicious! It was easy to make (in my smaller "smoothie" blender) & you can easily adjust the heat to your liking. I made 1/2 the sauce, used 2 oz of thinner noodles and added 8 oz ground pork + red onion, sweet peppers & broccoli for 2 complete dinner bowls (and lunch today for 1). Wary of Ina's salt levels, I used unsalted cashews in place of the salted nuts. We both agree that this one is definitely worth repeating.

  • anya_sf on November 10, 2022

    I made 1/2 recipe and there was still sufficient sauce volume to use my blender, but I think you could just chop the ginger and garlic finely and stir by hand. Added cooked chicken and broccoli for a one-pot meal. Delicious!

• Cinnamon-spiced shortbread

  • averythingcooks on January 07, 2023

    I have made different shortbreads from Barefoot Contessa and this is by far the best one. The cookies are tender with that crumbly, melt in the mouth texture I love in shortbread and the spiced sugar topping is wonderful. I had more topping than I needed but I just keep it in a little jar for lots of uses (ie the next time for these guys). These will now be a "must make" Christmas cookie in this house.

  • anya_sf on October 29, 2023

    Delicious shortbread variation! Using a slightly smaller cutter, I got 14 cookies from 1/2 recipe. Baked on a light colored sheet pan, they needed a few extra minutes in the oven.

  • Kinhawaii on April 18, 2024

    Nice but a little messy to eat. I cut mine a little thinner because I like it crunchy- got about 3 dozen after rerolling the dough.

• Roasted fingerling potatoes & almost any green vegetable

  • averythingcooks on February 14, 2024

    I had mini red skins and so chose the bigger oval ones & sliced each into 3 long slices (all in an effort to mimic fingerlings :). I cut my shallot into slivers, adding them with the broccoli for the last 15 minutes. This is a simple side with big impact. Our main included a white wine - mustard sauce and it worked beautifully with this dish as well. An easy idea to repeat & I am looking forward to being able to use fingerlings from the garden.

  • anya_sf on May 12, 2023

    I roasted 1 lb fingerlings but probably over 1 lb (regular) broccoli, cut into thin spears. The potatoes were definitely done in 25 min; the broccoli took 18 min, so next time I'd add the broccoli after the potatoes had roasted 20 min (if using small, thin fingerlings). Very tasty!

• Pomegranate spritzers

  • averythingcooks on January 03, 2023

    The addition of the lime juice takes a favourite drink (with either soft or hard bubbles) to a new level but I agree with anya_sf...there's not enough pomegranate in the mix. The simple syrup idea is a good one but for now I just adjust the amts to taste. Every Christmas (the only time I can get fresh pomegranates) I fill a big freezer bag with pomegranate seed+ juice ice cubes which also make a simple mocktail seem a little more special.

  • anya_sf on December 19, 2022

    Very elegant-looking mocktail. On the tart side, and extremely light - almost too much so, depending on what you're looking for. I tried another batch with double the pomegranate, which helped some, but actually some simple syrup would probably be the best addition.

• Garlic & herb butter

  • averythingcooks on June 09, 2023

    Our 1st use of this versatile butter was for garlic ciabatta buns and it does have lots of flavour thanks to the generous use of herbs & scallions. I had a slightly heavier hand with the garlic and I added a little minced fresh red chile for that hum of heat we love. It is now headed to the freezer in 1 tbsp portions and I'm sure we will find lots of uses for this stuff.

  • anya_sf on October 31, 2023

    Made 1/2 recipe, still more than needed for the roasted vegetables with jammy eggs. Packed with herbs, the butter was very flavorful. I like averythingcooks's idea to use it for garlic bread.

• Roasted vegetables with jammy eggs

  • bwhip on February 14, 2023

    So simple, so good! I could eat this anytime. Great flavors, and the jammy egg and some crusty bread took it over the top. Delightful. I made a simplified version of the garlic butter, since it didn’t need a very big quantity.

  • anya_sf on October 31, 2023

    Tasty, nice idea. I roasted the whole squash, so used 2 sheet pans. Dried thyme worked. With more vegetables, I used more herb butter. Maybe because my eggs were cold from the fridge, they ended up soft-boiled, not jammy. Roasted celery root was my least favorite and hardest to find; next time I'll omit or sub more potatoes.

• Warm vegetable & grain bowl

  • bwhip on March 05, 2023

    We enjoyed this very much. Very flavorful, and the mix of fresh greens, grain, and roasted vegetables was very appealing. I thought about adding some jammy eggs, but decided that with the grain and goat cheese, it was plenty filling as is. Leftovers were great as a cold salad the next day as well. We’ll make this one again.

  • anya_sf on February 08, 2023

    I used 12 oz squash, 1 lb baby carrots, 1/4 c each cranberries and walnuts. The recipe is flexible in that you could adjust ingredients and/or proportions to your taste/what you have on hand. I only put 1 tsp salt on the vegetables, but added 1/4 tsp salt to the dressing (just made 1/2 recipe and did not need it all). Topped with cooked chicken, this served 3 for dinner (heartier servings). The bowl would still taste great without goat cheese or anything besides the grain and vegetables.

• Creamy eggs with lobster & crab

  • anya_sf on September 11, 2023

    I made 1/3 recipe for myself - definitely a dinner portion - using generous amounts of crab and languoustine (in lieu of lobster). A delicious treat!

• Heirloom tomato & blue cheese salad

  • anya_sf on October 30, 2022

    Really a method rather than a recipe, but an excellent one. I made this in August (online recipe: https://barefootcontessa.com/recipes/heirloom-tomato-and-blue-cheese-salad) as written, but using Point Reyes blue cheese. Really delicious using peak season tomatoes, but thought there was more cheese than needed. Made again in October (scaled down a lot) using just heirloom cherry tomatoes - also really good.

• Chicken in a pot with orzo

  • anya_sf on February 25, 2023

    Very good chicken flavor even using canned broth. I stirred in baby spinach and frozen peas at the end for more veg. We really enjoyed this. My only complaint is that it's somewhat difficult to eat with the skin and bones still on the chicken, since it's fairly soupy.

  • Bessp on May 19, 2024

    This is essentially chicken noodle soup. It turned out well, but wasn't substantively different than any number of chicken soup recipes. It served 4 easily.

• Ploughman's lunch

  • anya_sf on October 27, 2023

    This was a fun, easy dinner. I included country pate, honey ham, Stilton, aged Cheddar, Leicester, apples, cucumbers, tomatoes, salad, pickled onions, cornichons, M&S Ploughman's chutney, and mustard. Served with fresh cottage bread.

• Grilled porterhouse steak with rosemary & fennel

  • anya_sf on May 09, 2024

    I ordered a 2-lb, dry-aged porterhouse from Pat LaFrieda, as recommended; however, it was only 1.5" thick. Nevertheless, I proceeded with the recipe as written, adjusting for a gas grill. Clearly, I am no Grillmeister, as I merely turned the burner all the way down on the "cool side". That was a big mistake, as the grill flared up and overcooked the (very expensive!) meat. In hindsight, I think I should have turned the cool-side burner off completely and just left the hot-side burner on. Thankfully, some of the meat was still medium-rare, and it was absolutely delicious - the herb oil tasted fantastic. Without the flare-up, I think the cooking instructions would have worked perfectly - a 2" thick steak might have needed longer. FYI, my steak had a sizeable bone and barely served 3.

• Summer skillet with clams, sausage & corn

  • anya_sf on May 31, 2023

    I could only find manila clams, which were much smaller, so I didn't count them, just used 2 lbs - a generous amount - and didn't bother carefully arranging them. Cooked in my extra wide le Creuset since it has a lid. Super delicious!

  • mpo on June 20, 2023

    I subbed the sausage with shrimp, but was still very tasty. I had to make linguini for my husband because otherwise, not quite filling enough.

• Rosemary roasted pork tenderloins

  • anya_sf on November 18, 2022

    I followed the instructions precisely (for 1 tenderloin) and it turned out perfectly. The meat was cooked through (wouldn't have minded it slightly rosy) but still moist. The topping was very flavorful. However, the surface did not brown, so the pork lacked that flavor, plus I couldn't cook anything else in the oven, a definite downside.

  • Sswegal on September 13, 2023

    I loved this dish. Didn’t have any trouble with meat browning and it was flavorful. My three young grandchildren loved it as well as their parents.

  • Jennifer410 on November 07, 2022

    This was pretty tastless and not pleasing to the eye. The pork retained a pale fleshy look and I will not be making this again. I usually swear by Ina but not this time.

• Creamy chicken thighs with lemon & thyme

  • anya_sf on March 03, 2023

    Really good, delicious sauce. The thyme on top just dried out and didn't really contribute flavor; next time I'd let it simmer in the sauce. Not sure about the lemon slices in the sauce - mostly we picked them out - maybe could use zest and extra juice instead.

  • Kag2020 on January 31, 2023

    I can see why this would be a go to. Great everyday dish, easy prep, and my favorite part was the technique of roasting the chicken first and then incorporating into a sauce made on the stovetop. Endless possibilities with that concept. I halved the recipe, went a bit light on the lemon and used 2 tablespoons of sour cream in lieu of the crème fraîche.

  • shannon.z on November 02, 2022

    This wasn't too lemon-y. Easy to make and tasty, but nothing too exciting or original.

• Steamed basmati rice

  • anya_sf on October 30, 2023

    Quick, easy method, and the rice wasn't mushy. There are better methods out there which require soaking/rinsing. Since I served this with curry, I reduced the salt to 1 tsp; it served 3 people.

• Antipasto board

  • anya_sf on November 18, 2022

    This is hardly a new idea, but it's a good one for entertaining. I used coppa, sopressata, capocolla, truffle salami, goat cheese, Basque cheese, toscana, and gorgonzola. Added a small pot of mustard (which hardly got used) and cerignola olives. Garnished with a few cherry tomatoes on the vine. Nothing else fit on the board, so I put balsamic-roasted baby peppers in a bowl on the side, along with a basket of bread and crackers.

• Avocado & fried egg tartines

  • anya_sf on October 30, 2022

    Same recipe as the Costco reissue of TBCC.

  • anya_sf on September 20, 2023

    Delicious! 1/4 recipe made a filling lunch.

• Bourbon Arnold Palmers

  • anya_sf on October 30, 2022

    Nice flavor, not too sweet or strong (and I'm not a bourbon drinker). In case you just want to make one drink: 1/3 c brewed tea (brew 1 cup using 1 teabag and just use 1/3 c), 1/3 c water, 2 Tbsp + 2 tsp boubon, 4 tsp lemon juice, 4 tsp simple syrup.

• Watermelon cosmpolitans

  • anya_sf on October 30, 2022

    Refreshing and delicious! I pureed the watermelon in a food processor and strained it through a sieve.

• Pink grapefruit palomas

  • anya_sf on May 25, 2023

    The drinks weren't huge but were quite strong since there's no club or other soda. Very tasty! I used grapefruit simple syrup left over from making candied peel, which I'm sure boosted the flavor. The rim was more salty than sweet; equal parts salt and sugar might be better.

• Simple syrup

  • anya_sf on October 30, 2022

    Standard simple syrup of equal parts sugar and water

• Creamy hummus

  • anya_sf on November 16, 2023

    I just made 1/2 recipe, thankfully, as removing the chickpea skins was rather tedious. Interestingly, she calls for baking powder rather than baking soda; it worked, but I wonder if baking soda might work better. The hummus was indeed super creamy and very good.

• Easy oysters Rockefeller

  • anya_sf on January 29, 2024

    Really delicious, if a bit salty - definitely did not need extra salt at the end.

• Ravioli en brodo

  • anya_sf on October 30, 2022

    Delicious and comforting. Homemade chicken broth makes a big difference here; I used Giada's rather than Ina's (only requires 1 chicken). I added a diced zucchini which needed using, and it was a good addition. Baby spinach or peas would also be nice. Tortellini might be easier to eat on soup spoons than ravioli.

• Fresh strawberry rhubarb preserves

  • anya_sf on May 31, 2023

    The ingredients nearly filled my 11" wide Le Creuset (which I'd describe as large, not medium). Perhaps the jam simmered too slowly, but it took 45 min to reach 220 F. Yield was somewhat more than 6 cups. The flavor was delicious, but the color was a little dull/dark.

• Croissants with smoked salmon

  • anya_sf on February 08, 2023

    My salmon was fairly salty, so I only put half the salt in the mascarpone mixture and it was just right. There was extra mascarpone mixture. I soaked the red onion in ice water to make it milder. Simple to make and very delicious. The arugula would stay in the sandwich better if placed on top of the mascarpone, under the salmon.

• Easy eggs in purgatory

  • anya_sf on January 12, 2023

    Quick and easy, but kind of one-note. Rao's Arrabbiata sauce is pretty spicy, so the extra red pepper flakes really weren't needed, and the sauce overpowered the flavor of the eggs. We ate this with lots of bread and did not finish all the sauce.

• Winter greens with Stilton & hazelnuts

  • anya_sf on November 02, 2022

    I just had 3 oz arugula and 3 small endives. 1/4 of the vinaigrette was enough. I used Roquefort cheese since I had it on hand. Really delicious combination of flavors.

• Lobster & avocado sandwiches

  • anya_sf on April 20, 2023

    I made the full amount of filling for 4 larger dinner sandwiches (quite hearty). My previously-frozen lobster was rather watery, making the mayonnaise runny so the filling didn't hold together well, and the large amount of celery didn't help (would use a bit less). My avocados were small so I used just 2/3 seasoning. We had to eat these with forks and knives since they were messy, but they certainly were delicious.

• Hot dogs in puff pastry.

  • anya_sf on March 13, 2023

    The pastry measurements were perfect for Hebrew National hot dogs. Using Trader Joe's puff pastry, the leftover scraps could probably be put together for 2 more hot dogs, if needed. This was an easy, fun dinner.

  • Running_with_Wools on February 03, 2024

    Yummy, easy, last minute supper.

• Homemade chicken stock

  • anya_sf on October 30, 2022

    Same recipe as Ina's other books

• Creamy potato fennel soup

  • anya_sf on February 08, 2023

    An immersion blender worked well to puree the soup. The soup was quite good, but with the smooth texture is best as a starter or for lunch (we had it for dinner). We topped it with cooked bacon and fennel fronds, with goat cheese toasts on the side, but it would benefit from a contrasting texture, such as crisp croutons.

  • anya_sf on February 08, 2023

    Note: the bacon, croutons, and goat cheese listed as ingredients are just suggested garnishes.

• Chicken ramen-noodle soup

  • anya_sf on January 06, 2023

    I made about 1/2-2/3 recipe to serve 2 for a more filling dinner, using 8 oz cooked chicken, 6 cups broth, 6 oz bok choy, 1 package ramen. Didn't have green onions, but added some peas and diced avocado at the end. Easy and good, gingery (maybe didn't chop finely enough). We really enjoyed this, but my son wanted more noodles. If making the full recipe to serve 6, I'd double the noodles unless you want very light servings.

  • aceedubs on May 07, 2023

    Can microwave boneless/skinless chicken thighs using David Chang's recipe and use that instead of roasting the chicken if you are short on time.

• Honey-roasted delicata squash

  • anya_sf on October 12, 2023

    Really delicious! While the squash was tender after 25 min, I left it in another 5 minutes for better browning and for the shallots to soften more.

• Balsamic roasted baby peppers

  • anya_sf on November 15, 2022

    I made 1/2 recipe to accompany the antipasto board. The peppers were on the larger side and took 30 min to roast. My balsamic vinegar is super syrupy, so I just used 1 Tbsp (for 1/2 recipe). Really tasty! People enjoyed them a lot.

• Slow-roasted tomatoes with fennel

  • anya_sf on September 28, 2023

    Really tasty with an almost jammy texture. I used ground fennel seed. These went well along side mushroom frittata.

• Orange-marmalade glazed ham

  • anya_sf on November 25, 2023

    Made for Thanksgiving instead of turkey; served with traditional sides. Used a good quality 1/2 ham, with 1/2 the glaze, but full amount of pineapple juice, and same cooking time. Easy and delicious. Glaze was well-balanced, not overly sweet.

• Asparagus cacio e pepe

  • anya_sf on December 03, 2022

    Really delicious! I started with 2 lbs imported, out-of-season asparagus, so the woody ends were pretty long, and didn't adjust the seasonings. I worried the asparagus might be too salty, but it tasted just right - no need to sprinkle with fleur de sel. With fresh, local asparagus, the blanching time could probably be reduced.

  • Skamper on June 20, 2023

    Very good. I had just over a pound of asparagus slightly wider than a pencil and blanched it for a little over 3 minutes. I reduced the other ingredients accordingly, and used all parmesan cheese.

• Mushroom Bolognese

  • anya_sf on January 17, 2023

    I made the sauce ahead (without the mascarpone, etc.), simmering closer to 15-20 min, then reheated it later, and think the flavor improved, although the color got rather dark. The mushrooms were quartered for convenience, so the texture wasn't quite like ground meat, but that was fine with us. Very enjoyable and fairly quick and easy.

  • Kinhawaii on November 03, 2022

    This was good & also quick. I added some butter because I didn’t have any dairy/ mascarpone around. I would make this again.

• Weeknight spaghettoni with tomatoes & pancetta

  • anya_sf on January 05, 2023

    Quick, easy, and more flavorful than expected given the simple ingredients. Some extra pasta cooking water helped bind the sauce.

• Brown butter skillet cornbread

  • anya_sf on August 11, 2023

    I made 1/2 recipe in a 9" skillet; baking time was the same. The cornbread was moist and flavorful, with a relatively light, not-too-crumbly texture. Sweeter than I'd normally make for a side dish, but balanced somewhat by the salt, this was especially good for breakfast with butter and honey.

  • anya_sf on November 02, 2022

    Almost the same as the recipe in the Costco reissue of TBCC, but with 1/4 c more milk and no specific measurement for flaky salt.

  • BrendaD1962 on August 09, 2023

    This is the best cornbread I’ve ever made. We devoured it.

• Molasses baked beans

  • anya_sf on September 06, 2023

    Pre-sliced bacon worked instead of slab. The beans were quite good, with a nice texture, but slightly sweet for my taste - and I didn't pack the brown sugar down when measuring. Next time I'd use a bit less and maybe increase the vinegar for more tang.

• Marble potatoes with garlic & herbs

  • anya_sf on April 14, 2023

    I used 1.5 lbs little yellow potatoes, which were mostly in one layer in the pan. Despite being quite small, the potatoes took 25 min to cook, and unfortunately we discovered some potatoes were still a bit hard at that point. Parsley is the only herb called for, but since the title says "herbs", I took the liberty of adding dill as well - lots of different herbs would be great here. I held back on some of the salt and didn't need it. Otherwise the potatoes were really delicious and I'll blame my potatoes rather than the recipe for my cooking issues.

• Easy chocolate mousse

  • anya_sf on December 03, 2022

    I used Ghirardelli bittersweet and Lindt milk chocolate. My kitchen was quite cold so I only needed to wait a few minutes for the chocolate to cool. The mousse did not all fit in my 6"x3" souffle dish. It was super chocolatey (unsurprising with 12 oz) and easily served 6, although we needed slightly more whipped cream for 6. This is easily my favorite of Ina's chocolate mousse recipes.

• Sweetened whipped cream

  • anya_sf on December 03, 2022

    Good, basic whipped cream recipe with noticeable vanilla flavor. Great with the chocolate mousse, although you may want to use 1 cup cream if serving 6.

• Roasted pineapple with coconut gelato

  • anya_sf on November 24, 2022

    Blue agave syrup worked instead of light. The pineapple was roasted a few hours ahead, then mixed with the syrup and lime before dinner; a fair amount of liquid was exuded, but it was fine. This was a delicious, easy, not too heavy dessert. With a large pineapple and enough gelato, it could serve 6.

• Dessert board

  • anya_sf on November 20, 2023

    Great idea for a party. I baked a variety of cookies and bars, rather than purchasing from a bakery, with grapes in the center of the tray. It's nice to have smaller portions so people can try more than one thing.

• Rum raisin ricotta ice cream

  • anya_sf on November 09, 2022

    Easy to make. Delicious flavor, but quite rich. The texture was slightly grainy from the ricotta (I used TJ's store-bought).

• Fresh berry & mascarpone tart

  • anya_sf on August 29, 2023

    Very easy to make. I made 2/3 recipe in a 13"x4" pan. The crust needed a tablespoon of water to come together. I used relatively more raspberries and blueberries vs. strawberries (what I had), Unfortunately, my supermarket berries were not the best, and in this not-overly-sweet tart, really great berries make the dessert (although it was still pretty good). We preferred it chilled and it kept well overnight.

• Bourbon chocolate pecan pie

  • anya_sf on November 26, 2022

    The pie baked 42 min to get more color on the crust and to be sure the filling was fully set. This was more like a super rich, loaded skillet cookie than pecan pie (i.e., no "goo"). My husband absolutely loved it. Our son thought the bourbon was too strong; I couldn't even taste it, but think it could be omitted, if desired. [Update: 2 days later, our son thought it was fine, so the bourbon flavor mellows over time.] Topped with vanilla ice cream, this pie could easily serve 10-12.

• Beatty's chocolate cupcakes

  • anya_sf on November 20, 2022

    Like the original Beatty's chocolate cake recipe, these cupcakes are fantastic. I frosted them with cream cheese-peanut butter frosting instead of chocolate buttercream, so stored them in the fridge (which was just fine for the cupcakes).

• Chocolate buttercream

  • anya_sf on November 04, 2023

    The first time I attempted this, it didn't turn out, as the chocolate hardened too quickly; my kitchen was probably too cold (60 F). The second time, my kitchen was a balmy 70 F. Small bits of chocolate still started to solidify right at the end, maybe because I had to mix longer/faster to fully incorporate it, but the frosting still turned out OK. Flavor was nice and chocolatey without being too strong, texture was silky. 1/2 recipe was more than enough for 1 9" cake layer.

• Panettone bread pudding

  • anya_sf on February 08, 2023

    I made 1/2 recipe, using 1/2 half-and-half, 1/2 whole milk; all whole milk would probably work as well. After baking uncovered 40 min, the pudding didn't seem quite done, but I had to run an errand, so I left it in the turned-off oven, which worked. Delicious with just the right sweetness (powdered sugar not necessary), 1/2 recipe could serve 5-6 people, especially with a sauce.

• Dark chocolate tart

  • anya_sf on January 29, 2024

    I made 1/2 recipe in a 7" pan, which served 5-6. In the crust, I used chocolate graham crackers, substituting by weight, but the volume was too much and the crust was very crumbly. Really delicious tart, not overly sweet, nice with the melted vanilla ice cream "sauce".

  • Kinhawaii on March 30, 2023

    Very rich & very delicious! Easy to make but crust can be crumbly until set.

  • GingerFoodLovers on August 11, 2023

    The recipe calls for chocolate cookies that are no longer/currently available, so we've used chocolate Teddy Grahams because they have a more cocoa-based flavor than regular chocolate grahams. We made a Mexican chocolate version by adding a tsp of cinnamon to the crust and an 1/8 tsp of cayenne to the main filling.

• Vanilla pound cake

  • anya_sf on April 14, 2023

    Moist, soft, dense (in a good way) cake with a fine crumb. Great flavor. My loaf took 65 min to bake; after 50 min I reduced the oven temperature to 325 F to avoid overbrowning.

• Lemon meringue squares

  • anya_sf on November 17, 2022

    I made 1/2 recipe in an 8"x8" pan, lined with parchment for easier removal, although that may be why the meringue shrank upon cooling. I used the whisk attachment for the meringue - not sure why she specifies the paddle. Not a big fan of meringue, I really enjoyed these bars, as the tart filling balanced the sweet topping, and the cookie crust was easier to cut and tastier than pie crust.

• Buttermilk biscuits

  • anya_sf on September 28, 2023

    Great biscuits - buttery, tender, and flaky. Easier and less messy to make than most biscuit recipes as well. My new go-to.

  • MarciK on April 13, 2024

    I finally found a biscuit recipe that works for me. They rose well and were very flaky, browned nicely. They held up well with sausage gravy. I mixed by hand instead of the stand mixer, no negative effect noticed. I might have rolled them a little thicker, but I got 7 biscuits. This will be my go-to biscuit recipe for sure.