• judiu on August 28, 2010

  Just simple recipes, and whys.

Notes about Recipes in this book

• Pan-seared rib-eye steak

  • fprincess on November 05, 2010

    The famous cooking technique using a cast iron skillet. Perfection. Typically I do this 100% in the oven (never understood why the fist couple of minutes should be done on the stove). All the key steps are here - the dry pan, resting period, etc.

  • adrienneyoung on March 11, 2013

    This was fabulous way to cook a really good ribeye: crusty on the outside, a perfect 135F inside. But the smoke was really spectacular. Even my laundry room now smells of steak and smoke! Is it worth the smoky socks and undies? Absolutely!!! A keeper.

  • adrienneyoung on November 05, 2013

    Still a favorite. Flawless with the right piece of ribeye...

• Free-range fruitcake

  • Aggie92 on March 30, 2013

    I make this every year for Christmas presents and even fruitcake haters love it. It tastes best if made around Thanksgiving and left to mature in the refrigerator until Christmas. This recipe will make 6 mini loaves baked at 325 degrees for 30-35 minutes. I also increase the amount of pecans to 2 cups.

  • Aggie92 on November 30, 2014

    High altitude adjustments (6200 ft)....increase flour by 1/4 cup, reduce both baking soda and baking powder by 1/4 teaspoon each and add 1 extra egg. Cooking time and temperature...no change (for mini loaf pans).

• Meatloaf again

  • cthdawn on February 17, 2011

    used ground pork and beef, green pepper instead of red pepper (had none) frontera hot sauce

  • cook4cowdog on June 21, 2014

    This is my go-to meatloaf recipe. The result is terrific every time. Leftovers (if any) make terrific sandwiches.

• Who loves ya baby back ribs

  • IowanCorn on February 26, 2023

    Raised in KCMO, I have a high bar for ribs, and AB cleared it easily. I left the jalapeno mix out, but used chipotle for the cayenne pepper, so I'm sure the heat was the same. These ribs were sweet, with the warmth from the spice coming pleasantly up from behind. The braising made these tender, but not completely falling off the bone, just the way I like them. I definitely would make these again.

• Semi-instant pancake mix

  • fprincess on November 05, 2010

    Makes fluffy and light pancakes. This mix can be prepared in advance.

  • adelina on March 09, 2015

    Best texture and so good. Substituted lemon juice with milk instead of buttermilk.

• Semi-instant pancakes

  • fprincess on October 28, 2010

    Fluffy & light pancakes.

  • crysta_63qusi on March 15, 2026

    These are great, even when using gluten free 1:1 flour

• City ham

  • adrienneyoung on April 21, 2014

    Really good! Keeper...

• Angel food cake

  • adrienneyoung on November 10, 2012

    Made this with orange extract, served with whipped cream sweetened with a lot of lemon curd, and a cherry/blueberry/blackberry compote made from frozen berries. Absolutely terrific flavour combination. Another keeper.

• Crêpes (sweet)

  • rachel_kzkw4i on April 26, 2026

    Our go-to crêpe recipe. We add 2 Tbsp triple sec to the batter.

• Hot cocoa mix

  • PinchOfSalt on January 15, 2013

    Used Splenda instead of the sugar and King Arthur Baker's Special Dry Milk instead of the non-fat dry milk. Wonderful! It dissolves with no lumps with only a little stirring and its body is nicely satisfying, so much better than watery stuff you get using commercial hot cocoa mix.

  • IowanCorn on December 24, 2022

    Not wanting to go out in the cold, and lacking commercial mix in the house, I found this instant mix recipe of AB's. I had everything in the cupboards, so gave it a try. It's not bad, although I'm not sure if the pinch of cayenne pepper actually does anything in this large of amount of milk/cocoa/sugar.

• Mac & cheese

  • IowanCorn on November 23, 2023

    A decent Mac and cheese recipe, if a bit basic, although I think that was the whole idea behind it. My son who really likes mac and cheese above everything else put it away.

• Lemon-ginger frozen yogurt

  • phytrptj on May 07, 2017

    Used Trader Joe's brand Greek whole fat yogurt and it was great.

• TBL panzanella

  • adrienneyoung on July 23, 2017

    Fabulous! Strong keeper.

• Kitchn

  ...for classics — like Alton’s turkey, biscuits, and mashed potatoes — this is the only volume you should need or want.

  Full review