• Barb_N on December 09, 2014

  I made the Roasted Onion salad- 11/11/14. The notes say it's from Plenty More but I can't find it in any index- Ottolenghi's or Food 52. The photo is beautiful, the flavors are great but the concept is...odd, at least to me. Thick sliced red onion is roasted til brown and tops a salad of arugula and goat cheese with a chile walnut salsa. Again, it tasted great but I probably won't make again. The texture was not appealing.

Notes about Recipes in this site

• Magical coffee

  • Melanie on February 17, 2012

    Very easy - leave a jar filled with water, coffee grounds, brown sugar and cinnamon in the fridge overnight. The next morning, strain into a glass with ice and milk. Tastes very refreshing and completely avoids turning the kettle on.

• Lemon rosemary fizz

  • tmitra on June 20, 2016

    Despite adding the lemon zest and muddled rosemary to the sugar and water before boiling and then waiting 30 minutes to strain them out, I could not detect the rosemary flavor in the final beverage. I am still looking for a rosemary lemonade that tastes like rosemary!

• Cucumber agua fresca

  • Rutabaga on January 01, 2015

    I didn't follow this recipe to the letter; not finding lemon verbena, I had to leave it out, and I think this made the lemon flavor much more mellow that it would have otherwise been. I also used sparkling mineral water, but made the cucumber ice cubes with tap water. It was a refreshing, lightly flavored drink. Mint would be a nice addition, especially if you don't have lemon verbena.

• Hungarian meatballs

  • damazinah on March 27, 2016

    These are fabulous, with a great sauce! They could easily be made ahead, so would be great for company.

• Fig and blue cheese savouries

  • Jswendt on July 04, 2012

    need 14 minutes..I used a 1/5" cutter...one inch seems awfully small

• Roasted fennel & white bean dip

  • Alro9 on December 29, 2014

    Deep savoury flavoured dip which I spread on crostini and topped with some chorizo - delicious. You could serve it as a dip as suggested and it would be fine but the bean/fennel puree was a great foil for the spice of the sausage. Will repeat.

• Okonomiyaki

  • ellabee on May 06, 2013

    Per comments, add some grated ginger to batter, sprinkle sesame seeds before flipping. Cut into wedges for appetizers; fine at room temp.

• Summer corn chowder

  • sldoug on July 04, 2016

    I'm kind of amazed by the reviews because this wasn't the best corn chowder I've eaten. I left out the tomatoes (but did include a tablespoon of tomato paste in case the flavor was important) and used an Anaheim pepper instead of poblano. The method was an interesting one, but I usually cook the corn only briefly at the end to maintain the crunch and sweetness, only including the "milk" in the broth. Indeed, the corn was tougher than it should be.

• Gazpacho with honeydew & peppadew

  • leahorowitz on July 13, 2014

    I used some dried red pepper flakes and a splash of hot sauce instead of the peppadews - still delicious! Peel the cucumber if you want your soup to have a nice red color like in the photo.

• Pasta and bean soup with kale, revisited

  • TrishaCP on September 16, 2014

    This soup has good flavor and was very filling. I should know better by now than to trust any recipe that uses dried beans not soaked overnight unless they will be going into the slow cooker- quick soak methods never work for me and this one didn't either. In this case, I had freshly purchased Borlotti beans and cooked them twice as long as specified and they were still quite firm.

• Lentil and sausage soup for a cold winter's night

  • chawkins on September 12, 2012

    A delicious and hearty soup. I use hot italian sausage instead of the garlic sausage and it was good.

• Dr. Zhivago borscht

  • Bloominanglophile on May 18, 2015

    Made this awhile back and forgot to rate it. This is a great soup--the first borscht I have ever made, and I'm hooked! Vegetarian, too. You can skip the sour cream if needed, but it does add a richness if included. I served it with rye bread instead of black bread, and either would be compliment the soup nicely.

• Smoky minestrone with tortellini and parsley or basil pesto

  • chawkins on September 18, 2012

    Great soup. I threw in a hunk of cheese rind and did not serve it with additional cheese. Don't skip the pesto, it added a note of freshness to the soup

• French red pepper soup (Potage aux poivrons rouges)

  • Sandiasingh on September 01, 2013

    Excellent, fresh vegetable soup. I grilled the peppers and threw in a couple of green capsicums from the garden too. Really unique flavor. Also added a dab of EVOO, basil and toasted breadcrumbs on top

• 3 Cheese for ale and roasted red pepper soup!

  • Bloominanglophile on April 02, 2013

    I enjoyed this soup. My husband (who doesn't like strong cheese), and my daughter ate it dutifully but let me know they didn't care for it. It is a rich soup, with a strong taste of cheese and ale. I didn't have gruyere, so I subbed manchego, which possibly tipped the scales toward too strong of a flavor. I used Boddington's ale, also. This was served with soda bread (no raisins). A crisp green salad wouldn't be out of line, either.

• Cream of roasted tomato soup

  • Waderu on November 24, 2013

    Made this to go with grilled cheese sandwiches. It was delicious. Roasted the tomatoes day before. Only thing might have done differently is strain the seeds - didn't use beefsteak tomatoes.

• Split pea soup for a winter's day

  • adrienneyoung on November 26, 2012

    This recipe doesn't cut corners, and the end product shows it. It's a good soup. From having slap-dashed in a few places the recipe did NOT, I note that fussing over quality of stock and other ingredients (as the recipe author does) counts. So does simmering slowly. Also, as with other soups, it is markedly better the second or third day. That said, I want to try Ad Hoc's split pea soup to see if even more attention to detail yields a very different thing again...

• Wilted spinach salad with balsamic caramelized red onions

  • Rutabaga on October 05, 2015

    This is a homey, comforting spinach salad, tangy and not too sweet. I added sliced mushrooms to the pan after the onions were about halfway done, which we enjoyed.

  • Laura on June 06, 2016

    This was quite good and very simple to prepare. The onions provided a tangy/sweet component to the spinach. The amount of onion seemed like way too much initially, but after they cooked down, the amount was just right. I'd definitely make this again.

• Lemony green bean salad with feta, red onion, and marjoram

  • Rutabaga on July 14, 2016

    This is a beautifully simple salad to make ahead. I used a mix of green beans and canned cannellini for some protein. To keep the beans crisp, I blanched them for just two minutes, and I left out the agave syrup/sugar.

• Mozzarella and roasted cherry tomato salad

  • chawkins on September 14, 2016

    Simple and easy starter. Good use of my garden's bountiful cherry tomato.

• Shaved Brussels sprout salad with red onion, lemon and pecorino

  • clcorbi on February 22, 2017

    Made as a side to lighten up a meal of roast chicken and potatoes, and this little slaw recipe worked very nicely! We don't have a mandoline, so instead we just finely sliced the raw brussels. I had to make a bit of extra dressing to get the slaw to look like the picture (but it is possible I ended up with more than 3c of brussels, so I'm not sure this is the recipe's fault). I think the addition of cheese here was actually sort of unnecessary; the flavor of the dressing is great by itself!

• New Englandish chicken apple bacon salad

  • sldoug on March 04, 2016

    I definitely used this recipe as more of a guideline. I used rotisserie chicken (12 oz cooked) and just tossed the shredded chicken with the cider and syrup (instead of cooking the chicken in it) and I added all the herbs to the dressing. I used about a third of a cup of dried cranberries instead of both dried berries, I added in a handful of chopped shallots sitting in my fridge and maybe a half cup of shredded cheddar, and I left the apples raw since I wanted that sweet crunch. My romaine was a bit wilty, so I probably had to toss a third of it, which left me light on lettuce, so this was a salad really full of non-lettuce stuff. All that said, it was really tasty! I liked the dressing and wish that I had upped the cheese because there was a lot of sweetness that the cheese helped balance. I thought I'd mind all the pecans, but no, they were just one more good crunch. This recipe provided a good starting place for the just the kind of salad I wanted to make!

• Green beans with apricots and serrano ham

  • krobbins426 on July 24, 2013

    We made this with red grapes and braeburn apple, since that is what I had on hand. Delicious. Tasted even better the next day. We made more apricots soaked in the sherry and had them on salad the next day.

• Kale chips

  • adrienneyoung on August 13, 2011

    bleh. not a keeper, whatever my naturopath says.

  • jaelsne on June 01, 2014

    Loved the addition of apple cider vinegar.

• Massaged kale salad

  • meggan on November 05, 2012

    This salad was good but the "bunch of kale" was kind of ambiguous. I think the bunch I got was smaller than what the author expected because after it was massaged, I basically had a feta, raisin, seed salad with flecks of kale. I added some un-massaged spinach and everything was fine.

  • Suzanneserat on June 30, 2013

    This is virtually the same recipe as Kale and Currant Salad in the book Feeding the Whole Family printed in 1994. It's great. Do great cooks really think that much alike?

• Cheesy mashed potatoes with leeks & spinach

  • Rutabaga on February 26, 2015

    This was a nice cheesy potato casserole dish; nothing surprising or outstanding, but a good option if you have leeks and potatoes to use and would like to try something other than a soup.

• Better than creamed spinach spinach

  • ssdrabek on September 04, 2012

    YUM!!! I made this with kale and it turned out so good!! I did not seed the peppers, yum and I did not have tomato paste so used diced tomatoes and it turned out great!

• Absurdly addictive asparagus

  • aeader on June 03, 2014

    Great combination of flavors in this dish. I used 3 slices of bacon because I didn't have pancetta, and left out the butter because the bacon rendered plenty of fat in which to sautee the other ingredients. Quick, easy, and delicious!

• Spanish roasted potato salad

  • Cpeterson729 on May 12, 2014

    Delish! I doubled the recipe, halved the garlic. I used half mayo, half kewpie. Next time I will up the potatoes by 25% or so - I like the dressing a bit lighter. Yum!

• Roasted cauliflower with gremolata bread crumbs

  • robinorig on December 18, 2011

    One of my "go-to" recipes. So simple but so delicious & fast. Can eat the entire amount in one sitting...

• Cauliflower with black garlic and sherry

  • Rutabaga on March 21, 2017

    This is good - after all, roasted cauliflower is, in my opinion, always a good thing - but I didn't find the black garlic added much. This could be because I only had three cloves of black garlic instead of five. There was a gentle, earthy sweetness in the background, although it was overshadowed somewhat by the salty, crispy prosciutto bits I used in place of the pancetta.

• Suspiciously delicious cabbage

  • robinorig on October 07, 2012

    This is delicious. Couldn't stop eating it. The ginger transforms it. I substituted creme fraiche thinned with lowfat milk for the cream and added a tiny bit of grated fresh nutmeg. Would make this again, anytime.

  • Laura on December 23, 2012

    This is indeed delicious and very simple to prepare. The ginger is key! The ginger flavor is not really obvious, but it provides a really nice flavor undertone. I used the full 3/4 cup of heavy cream, but I think it could be reduced to 1/2 cup next time and I'd try it with milk instead. It's very rich as written. ETA: We discovered that this was even better on the second day.

• A medley of roasted potatoes with homemade za'atar & Aleppo pepper

  • meggan on August 21, 2014

    I didn't make my own za'atar which might be why this was kinda meh.

• Lemony roast carrot compote

  • Rutabaga on December 08, 2014

    I added some Jerusalem artichokes and used five potatoes, and wound up with so many vegetables that I split the mixture between two large pyrex dishes. It took closer to 50 minutes before the vegetables started to brown; in retrospect, using a half sheet jelly roll pan would have led to better browning. I recommend adding two sliced lemons to the mix rather than just one (especially if you add other additional vegetables), as Meyer lemons are delicious when roasted. An extra squeeze of lemon juice also wouldn't hurt.

• What we call stuffing: challah, mushroom, and celery

  • krobbins426 on November 27, 2011

    Have made this for years. Great and simple recipe.

• Thankful for leftover turkey jambalaya

  • chawkins on December 08, 2014

    Very good, not spicy to us. I use McCormick Cajun seasoning, a mix of regular long grain and jasmine rice. However, I'll cut down on the thyme a little bit next time; I had to use dried thyme and I used a third of the called for amount for fresh and its taste was a little bit too prominent even among all of the other spices.

• Macaroni cauliflower and cheese

  • monica107 on February 16, 2014

    OK but nothing special; wouldn't make it again.

• One pot kale and quinoa pilaf

  • Laura on April 17, 2013

    You've got to love how healthy this dish is. And that's about all. I followed the recipe exactly and it was bland and tasteless. There are so many things that need to be tweaked about it, that it's not worth the time -- just choose another recipe.

  • aeader on April 11, 2015

    Delicious, easy, healthy. This is one of my go-to's for work lunches. I use feta instead of the goat cheese.

• Fregola sarda with caramelized squash and charmoula

  • Laura on January 16, 2014

    Made this for dinner last night and we really liked it. Probably would have liked it even more had I followed it more closely. I did take some shortcuts. I didn't have whole cumin seeds so used 2 tsps. of ground cumin; didn't have hot paprika, so used sweet instead; had planned to use walnuts in place of the pine nuts, but got lazy and decided to skip them. Even so, to my surprise, we really liked it. And, despite the missing hot paprika, it was plenty spicy. Don't know that I'll make it again owing to the difficulty of finding fregola sarda. I happened to stumble across it in a store I rarely visit.

• Cheesy broccoli, chicken and rice gratin with crisp almonds

  • Jane on February 29, 2012

    This was a no all the way through. It took far too long to make, required far too much washing up and the result was not great. I don'y know how the author could possibly think mixing cold rice, cold chicken, cold broccoli with cold milk and cheese then heating in a 425 oven could possibly heat through in 7 minutes. It took 25 mins and was then very sloppy and unappealing. It didn't even taste nice. So definitely not one I will be repeating.

• Arugula lasagna

  • meggan on November 10, 2014

    It's weird but it seems that I alone found there was not enough cheese mixture for the amount of pasta and the size of the pan. I had to double it! Also, take it easy on the salt; pecorino and Gorgonzola are pretty salty on their own.

• Smoky mac 'n cheese

  • ntt2 on March 14, 2012

    also recommended to add chicken

  • Rutabaga on September 28, 2015

    I made a less smoky version of this dish by using extra sharp cheddar instead of a smoked variety. For the chipotle, I added some chopped picked chipotles, just to add a little flavor without making it too spicy for my four-year-old. Fortunately, my boy absolutely loved it - he even had fourths! Adults enjoy it, too, and can add some extra chipotle or hot sauce if they like heat. I used only two cans of fire-roasted tomatoes (without green chiles), as this seemed sufficient.

• Quinoa with butternut squash and pumpkin seeds

  • Jane on January 10, 2014

    For an every-night dinner this was good, not spectacular but good. If I make it again I will roast the squash rather than cooking with the quinoa as I prefer the caramelized flavor of roasted rather than the mushier boiled squash. There's a nice contrast in texture and colors of the squash, quinoa, spinach, cranberries and pumpkin seeds.

• Mustard spaetzle with sauteed spinach, sweet onions and shitake mushrooms

  • Bloominanglophile on September 02, 2013

    I have been wanting to try making spaetzle for many years now. Since I recently bought a spaetzle maker and had some veal bratwurst to cook (as well as some fresh shiitakes), I decided now was the time to try it. They really are fairly simple to make. I did add at least 1/4 cup milk more to the batter so that it would actually drip down through the holes in the spaetzle maker. The rest of the dish was completed as was written in the recipe, including adding a bit more butter and olive oil to the finished dish. The result was pretty good--it seems like a lot of mustard but the flavor ends up being quite subtle. My shiitakes weren't all that flavorful--I wouldn't hesitate to make this dish with cremini mushrooms and add lots of parsley in place of the spinach. Regardless, I was fairly pleased with how this turned out, being my first attempt!

• Pasta with prosciutto, snap peas, mint and cream

  • Rutabaga on June 22, 2016

    Anything that combines pasta, peas, prosciutto, and cream is bound to be a hit with my five-year-old, and this was no exception - it's definitely a keeper for our family. I used a half kilo of orecchiette and about a cup of cream along with a couple of tablespoons of creme fraiche. This coasted the pasta quite nicely. I also used thinly sliced prosciutto, and like the way it crisped up into frilly little bits. It was hard for me to tell how much time was left on the orecchiette, so I added the peas a minute too soon, but fortunately they still retained a slight crunch.

• Lemony pasta with asparagus

  • aeader on June 03, 2014

    This was delicious! I left out the ricotta because I didn't have any but it was still wonderful. Very lemony and perfect for a spring dinner.

  • Melanie on November 05, 2014

    I also left out the ricotta on this one (but added chopped parsley), but was very pleased with the results. Really lovely and fresh taste!

• Summer pasta alla Caprese

  • MMarlean on August 07, 2011

    Substituted white beans for the pasta. Also added garlic with the vinegar & oil. A really good quick meal!

  • damazinah on November 17, 2015

    Very good summer meal! Make this with tomatoes from your garden or farmer's market.

• Farro salad with roasted mushrooms and Parmesan

  • meggan on November 28, 2016

    Made this for Thanksgiving and it was well loved. I used shiitake mostly and grated parmesan rather than shaved. This is really easy to put together and I will likely use it as a weeknight meal in the future.

• Tuna noodle casserole - redux

  • jenniesb on November 16, 2014

    Liked this recipe a lot. I mistakenly bought water-packed tuna, but I think olive-oil packed tuna would have been even better. I increased the amount of herbs to about 1-1/2 times the amount called for. Thinking next time I might amp this up with the addition of peas and/or broccoli to the recipe.

  • damazinah on December 08, 2016

    This was really good. I was cooking for someone who hates mushrooms, so I subbed in 1 cup each of peas and chopped broccoli.

• Orange quinoa salad with almonds, olives, and feta

  • vickster on April 22, 2013

    Easy salad to put together. The salty olives and feta really complement the oranges.

• Rigatoni with sausage, peas and fresh ricotta

  • damazinah on March 29, 2017

    Good and easy. The peas give it a nice pop of sweetness, and the ricotta makes for a creamy contrast to the sauce & sausage

• Creamy spring barley

  • Jane on August 26, 2012

    I wonder whether this should this be made with pearled barley. I used whole barley and it never got at all creamy like a risotto and took considerably longer than the 30 minutes cooking time suggested. The result was still good so if I make it again I would like to be sure I'm using the right grain.

• Crispy fried eggs on garlic fried rice

  • Bloominanglophile on September 10, 2013

    I scaled this recipe down to use up a cup of rice for my lunch. It was just fine--a decent way to use up leftover rice.

• Leek, bacon and goat cheese pizza

  • Rutabaga on February 06, 2017

    I loosely followed this recipe to make one with a similar topping. Mine included the roasted leeks (although I left them off one of the pizzas for the sake of my five-year-old), bacon, and goat cheese. For "sauce", I simply spread the dough with sour cream. The family loved it, and it is very easy if you cook the leeks and bacon in advance.

• Spicy shrimp

  • adrienneyoung on June 09, 2012

    Pan fried rather than grilled. Needs must. Too spicy for some (lips go numb sort of spicy) but fast, dead easy and, I thought, a delicious summer food. Great with beer.

• Littleneck clams with sherry, garlic and smoked paprika

  • fprincess on July 27, 2011

    I simplified the recipe by adding the clams directly to the olive oil/garlic/paprika mixture + green garlic (instead of chives) then adding the sherry and closing the lid to cook the clams. Butter could be added from the beginning as well. This is a nice change from the traditional white wine/onion/garlic recipe. Essential to rinse the clams carefully to remove all the sand. I served with toasted rustic bread on the side, brushed with a little garlic.

  • blintz on August 31, 2015

    So excited to find very tiny clams at the fish market today! (They were cockles from New Zealand.) This recipe is quick and very tasty. A nice change from the white wine/garlic broth we usually use with littlenecks and pasta. A perfect tapas. We served them with roasted padron peppers and crusty olive bread.

• Shrimp biryani (Indian shrimp and rice)

  • chawkins on October 25, 2014

    This is wonderful. I skipped the mint since I didn't have any, used jalapeno instead of serrano and cooked the rice on the stove top instead of in the oven. I also used the shrimp shells to make a broth and used that to cook the rice. As suggested by a good number of the comments on Food52, green peas would have been an excellent addition to the rice, cauliflower would probably be good as well.

• Olive oil poached fish or shellfish

  • Cheri on June 30, 2014

    This is easy, and it worked well with my albacore tuna loin. Uses quite a bit of olive oil. Not sure it was worth the effort for us.

• Za'atar scented salmon and eggplant

  • wester on October 30, 2014

    The za'atar and salmon were a brilliant combination - salmon needs exactly this combination of acidic, nutty and fragrant. I don't think the eggplant added much to this recipe, although in itself it was pretty nice.

• Greek spiced baked shrimp & creamy orzo

  • Delys77 on April 08, 2014

    You definitely don't need the pasta water as the orzo holds together very well without it. I wouldn't likely repeat this dish. It wasn't bad but the flavours were a little one note for me. There is a fair amount of acidity form the tomatoes, yogurt and feta without any contrasting depth of richness or heat.

• Mussels marinara with angel hair pasta

  • Mayito27 on May 17, 2017

    Five star make again add anchovies next time

• Fregola with clams & mussels

  • Avocet on September 28, 2015

    The black olives overwhelmed the flavors of the shellfish. I will probably try this again, but will omit the olives. Also, the author calls for way more salt than necessary, given that clams and mussels are inherently salty. I cut most of the salting he calls for, and it was fine.

• Walking Spanish down the hall chicken thighs

  • Jswendt on January 22, 2012

    This was delicious. Left out potatoes, just because I wanted a different starch..otherwise no changes.

• Braised Moroccan chicken and olives

  • Delys77 on July 17, 2012

    Served over basmati as spencer doesn't like couscous and it worked very well. The sauce has a good balance, but you definitely need good quality olives as they can become a tad bitter. Also it seems like a lot of preserved lemon but you need it to balance the dominant spice notes.

• Chicken pot pie Provencal

  • SACarlson on December 31, 2013

    This recipe is an incredible amount of work, but is very, very good. The mustardy sauce is just delightful.

• Lemon and onion roasted chicken

  • locavoreliz on October 13, 2014

    This was fairly simple to prepare, but the chicken came out so tender, juicy, and flavorful!

  • Laura on December 04, 2014

    Made this for dinner last night and the chicken turned out perfectly -- it was a little over 4 lbs and was done at the 80 minute mark with beautifully browned and crisp skin while the meat was really juicy, not dry at all. The vegetables, on the other hand, did not fare as well. I was a little concerned about leaving the carrots and parsnips whole, rather than cutting them into smaller pieces and my fears were confirmed in that they were not fully cooked when the chicken was done. In the future, I'd cut them up like the other vegetables. And, I will definitely be making this again -- a really delicious result for not a lot of work!

• Peruvian style roast chicken with roasted garlic

  • LouiseStaley on September 22, 2012

    This makes for a delicious, fast (except for the brining), roast chicken. I was too lazy to roast the garlic and just rubbed the chicken with garlic infused oil and the other rub ingredients. I served the chicken with rice with dried apricots, slivered almonds, steamed spinach and the pan juices mixed through and a crumble of Meredith's goat cheese on top. Really, really good.

• Minced chicken and cashew with Thai basil

  • Rutabaga on February 22, 2016

    This stir fry delivers strong flavor with little effort. It's great for a quick dinner, although you'll need to make an additional vegetable dish to complete the meal. I used Italian basil here, which still gave it a great herbal taste to offset the richness of the sauce.

• Chicken meatball tikka masala

  • Delys77 on March 05, 2013

    The meatballs are very good, but don't scream tikka because they are oven roasted and don't get very brown. That said the flavour is nice and the technique is very simple. Sauce wise, I used cream instead of coconut milk and it was delicious. I would however suggest increasing the sauce ingredients as the dish is a little too dry and the sauce is very good. Also, could go a touch spicier.

• Lemon artichoke chicken

  • Rutabaga on June 08, 2016

    This was delicious, although I should have made extra sauce to better smother the extra chicken I added to the dish. Also, I recommend seasoning the artichoke hearts. Since mine didn't have much sauce, they tasted slightly underseasoned. Somewhat surprisingly, it was not as rich as I expected, but was nicely balanced.

• Slow roast duck

  • bching on February 07, 2016

    Very good method. Lends itself to lots of seasoning variations.

  • Aggie92 on February 16, 2016

    Yum! If you've got 3+ hours, slow roast your duck. Tender and tasty. Loved that it didn't splatter up the oven. However, I couldn't get the skin to get brown and crispy during the last 30 minutes where you raise the oven temperature. So I broiled it which did splatter the oven.

• Broiled marinated skirt steak with cilantro and preserved lemon gremolata

  • Jane on August 09, 2011

    This was a good everynight dinner. Marinated the skirt steak for about 2 hours so it picked up the flavors well. The gremolata was interesting - preserved lemon and cilantro rather than lemon zest and parsley was a novel twist. It gave it more of a Middle-eastern vibe.

• Ribeye steaks and mushrooms with a herb, citrus, and anchovy butter

  • bwehner on April 28, 2012

    The compound butter was phenomenal!

• Red roasted Asian beef stew

  • scarroll on July 20, 2012

    Recipe includes tip on making into a soup, plus she mentions in the comments that she uses chicken as another variation.

• Beef stew osso buco style

  • Larkspur on May 13, 2017

    I left out the olives and orange and subbed onion for shallots. Delicious. Requires some time on the stove, then braise in oven for 1 1/2-2 1/2 hours so plan ahead for this recipe!

• Buffalo, mushroom & feta meatballs with San Marzano tomato sauce

  • Jane on June 25, 2012

    I liked this recipe even though I didn't follow it to the letter since I didn't have some of the ingredients. I skipped the mushrooms and thought the meatballs were still very tasty - parsley, basil and feta gave them interest but I think also the buffalo was tastier than ordinary beef. This was my first time cooking with ground buffalo. I also liked that the meatballs were baked rather than fried. The tomato sauce was a bit boring though I had to use regular canned tomatoes rather than San Marzano so it may have been better with those. All round a successful everynight dinner.

  • amraub on September 30, 2012

    Made with the mushrooms and they seemed to help keep the meatballs very moist. The tomato sauce didn't add much for me, but I greatly enjoyed the flavour of the meatballs. Might skip the sauce next time or try a different one.

• Grilled rib eye steaks with whiskey peppercorn sauce

  • chawkins on October 31, 2012

    Very easy and tasty sauce. It all came together in a few minutes while the steaks were resting. I was intrigured by inclusion of miso in the sauce, it definitely added a lot of umami.

• Flank steak stuffed with blue cheese and spinach with creamy horseradish sauce

  • bwehner on May 11, 2013

    Not difficult & great presentation. Excellent horseradish sauce

• Grilled blade chops over Greek salad

  • chawkins on July 14, 2016

    Only made the chops and my own Greek salad. To me, Greek salad should only be dressed with olive oil. The chops were good rubbed with oregano, coriander and black pepper.

• Pastitsio

  • Delys77 on December 21, 2012

    For us this one was a winner. This is the second recipe for Pastitsio I have tried and it was far superior to the other one (from the Olive and the Caper). I followed the recipe very closely except that I salted the bechamel and the lamb ragu. I expect the recipe doesn't call for salt in either because of the feta in the lamb ragu and the parmesan in the bechamel, but to my mind this was going to yield an under seasoned result. I think this was a wise move as it definitely elevated the dish. The proportion of sauce to noodles was just right and the overall dish had excellent flavour with a lovely creamy texture from the bechamel. Also this comes together relatively easily.

• Kofta pocket with tzatziki sauce

  • babyfork on September 13, 2015

    I used a different recipe for the lamb kefta, but followed this recipe for tzatziki. It was very good.

  • alex9179 on May 27, 2016

    We felt that the salt (used kosher) could be halved, at least, for both the lamb and tzatziki. Otherwise, delicious! I made meatballs with lamb and with beef. The difference is slight enough that my family of five will be content with beef for budget's sake. My kids don't like plain yogurt and the tang, so I used "natural" sour cream and less salt than indicated, still quite salty. The spices and pine nuts were wonderful.

• Lamb meatballs with yogurt sauce

  • gquillen on May 29, 2016

    I didn't have currants so I used raisins. I used mixed nuts instead of pine nuts. Delicious!

• Coffee-infused braised lamb shanks and beans

  • meggan on February 08, 2013

    Though this was good - the coffee flavor did not really come through.

• Seriously delicious ribs

  • chawkins on October 27, 2013

    These ribs are real tasty and easy to make. I used baby back ribs. The glaze/sauce is very good considering it consists of only prosecco, vinegar, Worcestershire sauce and honey. The only thing lacking is the smoky flavor. May be I can add a tad of liquid smoke to the rub. This would be a good recipe for ribs in the winter when you don't want to cook outside.

• Caramelized pork bánh mì

  • hshubin on July 28, 2014

    Made w/beef. Didn't really caramelize, maybe more sugar? And be sure to use a lightweight bread. A dense roll overwhelms it all. Very good, though.

• Potato and pork confit cakes with wilted napa cabbage and cress slaw

  • gquillen on March 07, 2017

    This is delicious. As a main course, one of these is not enough for most adults. I would recommend preparing 2 rings per person.

• Rum apple cake

  • anniemac on October 02, 2016

    Very flavorful--lovely combination of apples and almonds. As the recipe states, it is extremely moist! I had thought I overbaked it by a bit, but I don't think it could have baked any less. I used a 9-inch pan. I noticed the recipe had no salt, so I added a tiny pinch.

• Heavenly apple cake

  • Prim on March 12, 2014

    Excellent moist and flavourful cake. Soaked the dates in brandy and baked a 10.25 " springform pan for 1 hr 15 min. Served the next day for desert at a dinner party. Serves 12.

• Lazy Mary's lemon tart

  • darcie_b on February 15, 2016

    This is easy and quite tasty. It's not perfectly smooth, as is to be expected, but the texture is not objectionable. Although the recipe doesn't specify, I remove the seeds from the lemons.

• Spiced apple cookies

  • krobbins426 on December 11, 2011

    Needs cider or something to give it more apple flavor.

• Cardamon orange flourless chocolate cake

  • booth.smets on May 21, 2016

    I prefer to beat the egg whites separately and fold them into the batter. In my experience this recipe takes long than 30 minutes for the center to set, but be careful not to over-bake as the cake becomes fragile.

• Fudgy bourbon balls

  • aeader on June 06, 2014

    These were fantastic! They were even better after a few days although I had to re-roll them in the confectioners sugar. So easy to make. We gave some as gifts and took some on a cookie tray to a party and everyone loved them. Note that they are quite strong on the bourbon - not for kids!

• Louisa's cake

  • jzanger on February 25, 2014

    This is a really delicious cake and I would definitely make it again. I made a few changes to the process: 1) rubbed the lemon zest into the sugar before creaming with the butter 2) whisked the flour, salt, and baking powder in one bowl 3) combined the ricotta and grated apple in another bowl. I chose to use just the full stick of butter (1 Tbsp less than the recipe calls for), and next time I would cut the sugar down to one cup (subtracting the extra 2 Tbsp called for). Everything was at room temperature Procedure-wise, I creamed the butter with the lemony sugar, then added the (room temp) eggs one at a time, followed by alternating mixtures of wet mix, dry mix, wet mix, dry mix until just mixed together. My springform pan was 8" in diameter and took about 45 minutes at 400 degrees, which is consistent with many of the commenters on F52. Also, I fit a piece of parchment paper into the bottom for insurance that it would release.

  • chawkins on March 13, 2014

    Excellent cake. I grated two puny pink lady apples into the ricotta and lemon zest mixture and added that to the batter after adding the dry ingredient mix. Used a 9" springform pan, baked with convection @375 degree for 28 minutes. Did not line the pan with parchment and had no problem removing the cake from the glass bottom of the pan, just ran an offset spatula under the cake and it came right off. Did not sprinkle on confectioner's sugar either, it is really a very good cake.

• Double chocolate espresso cookies

  • Melanie on May 06, 2012

    These cookies are very impressive, definitely one for adults though due to the complex dark chocolate / coffee notes. I made a half batch (about 25 cookies) as I only had one egg at home but will definitely make the full recipe next time as they are a huge hit. I substituted roughly chopped chocolate for the chocolate chips which worked really well. I was interrupted halfway through so I formed the cookie balls and threw in the fridge for about 5 hours, baking them for about 15 minutes later that night. This worked really well as they are great straight out of the oven - nice and soft with pockets of melted chocolate.

• Salted pumpkin caramels

  • Barb_N on November 26, 2015

    These are my new go-to dessert when I want something with a wow factor. They were a bit of a pain to make, but the recipe is meticulous and the end result perfect. The pumpkin and spice flavors are very subtle in the final candy but they turned out so well, I don't think I will change anything next time.

• Simple summer peach cake

  • PinchOfSalt on June 08, 2014

    I used peak-of-the-season peaches that I had peeled, sliced, and frozen last summer and got a very moist cake that came out more almond-y than peachy. While well-received, I felt this recipe was a bit too sweet. The recipe omits salt from the ingredient list but calls for it in the method. The suggestion (in a comment) to use 1/2 teaspoon worked reasonably well. No mixer is required. Sometimes it is nice to bake a cake doing it all by hand!

  • Laurendmck on August 13, 2016

    This was a lovely cake. I baked it in an approx 8 x 10 ceramic baker. Used a couple tablespoons less sugar than called for, and used perfectly ripe in-season peaches.

• Ham, cheddar, and chive scones

  • Delys77 on November 05, 2012

    I made these using the stand mixer, but I was very careful not to over mix. The results were nice enough but the temperature seemed a bit low and the cooking time a bit short. In the end I had to up the temperature a bit and leave them in for another 5 minutes. The flavours are nice, and the scone is flaky, but the centre was still a little less cooked than I would have liked. For baking a prefer my recipes to be a bit better engineered than this one since I am not as yet a master baker. Flavour wise though the proportions were spot on.

• Cinnamon swirl bread

  • krobbins426 on February 16, 2013

    Had a little trouble with the yeast proofing in the water per the instructions, but it still came out ok - a tad bit denser than I expected. I overbaked it a smidge, so the crust was a little thick.

• Banana bread

  • brautrob on January 26, 2013

    Added 1oz grated semisweet chocolate to dry ingredients for a little extra sweetness.

• Overnight miso porridge

  • bching on April 29, 2015

    According to the author: ""Since posting this recipe a while ago, I've changed my technique somewhat, and the result is a lot thicker. The night before, I bring the oats and water to a boil, then cook, uncovered, at a simmer for 10 or 20 minutes. Then I proceed with the recipe as posted. Hope this helps!

• Baked French toast

  • ddenker on November 21, 2015

    Delicious and simple! We subbed lemon extract for vanilla for a twist and it is great.

• Granola for fellow "granolas"

  • mweigang on April 19, 2014

    Kamut is not gluten-free. It is a wheat.

• Muesli

  • Rutabaga on February 18, 2015

    For some reason, I've been apprehensive about making Bircher-style muesli at home, as if somehow soaking it overnight in yogurt or milk would lead to a soggy mess rather than the lovely creamy muesli I've enjoyed in Switzerland. Fortunately, this was easy to throw together the night before, and wonderful to eat the next morning. I love berries in muesli, and found that pomegranate seeds make the perfect winter substitute. Adding lemon ginger tea sounded odd, but it added a nice, very subtle zing. Next time - and I will make this again, as it's the perfect easy do-ahead breakfast that you can feel good about eating - I will add more tea, especially when using Greek yogurt. I didn't think about how much liquid the oats would absorb, so my muesli was exceptionally thick come morning.

• Baked eggs over roasted tomatoes and citrus herb couscous

  • sarahalley on February 02, 2012

    509 calories per serving

• Dark black beans

  • CRCarroll6 on July 30, 2011

    I just made this for a barbecue this afternoon & I have to say it is fantastic. I used canned beans because I was out of dried. I tastes like a pot of beans that sat on the stove forever!

• Bali in a bowl

  • krobbins426 on December 28, 2012

    I liked it, but it was too spicy for the kids and my husband. We ended up serving it over rice. It wasn't particularly filling as the main entree. It needed something else on the side in addition to the rice.

• Roasted carrot soup

  • adrienneyoung on April 28, 2012

    This really didn't impress me. Even after doctoring. A waste of a good carrot, sadly.

• Cod mare chiaro

  • chawkins on September 28, 2012

    Simple yet flavorful. I use Costco's frozen hake fillet instead of cod. The bulk of the prep time was spent on walking out to the garden to get the fresh oregano and the basil. Couldn't be any easier.

• Gluten-free rhubarb, lemon and almond cake

  • sbishop2008 on July 06, 2013

    Sam really like it. Add salt, even if just salted butter.

• Mediterranean pressed picnic sandwich

  • Rutabaga on August 02, 2014

    This was a great option to bring along on a day hike; make it the night before so it's ready to go, then keep it in the cooler on the trip out to the trailhead. I made it more or less as is, just in a smaller version, but it would be easy to mix and match with other favorite fillings - pesto, feta, marinated cooked chicken, arugula, or roasted or grilled vegetables for example.

• Lemony lentil salad

  • Lepa on June 07, 2015

    This salad didn't have much flavor. We were really disappointed. Lots of oil. I wonder if the dressing recipe was wrong?

• Southwestern sweet potato salad

  • krobbins426 on April 28, 2013

    Great picnic alternative.

• Mango halibut ceviche

  • tasteslike on May 23, 2017

    Thoroughly enjoyed this ceviche. Key is not over "cooking" the halibut - it should be in lime juice 10-25 minutes, no more. Here's a good explanation of how acid can ruin fish: http://www.seriouseats.com/2011/07/the-food-lab-ceviche-and-the-science-of-marin.html Make sure the mango is ripe, use 2 serranos, and cut grape tomatoes into quarters (cut in half, they're too big).

• Aretha Frankenstein's waffles of insane greatness

  • chawkins on March 03, 2014

    Great waffles, light and crisp.

  • Rutabaga on August 13, 2015

    These are probably the second best waffles I have made, a very close second to Mark Bittman's overnight yeasted waffles. I used buttermilk and let the batter sit for about an hour before cooking them. Light and airy on the inside, crisp on the outside, these were delicious served with sugared blackberries and whipped cream.

  • Rinshin on August 17, 2015

    Loved these and so simple to make. Will become my go-to waffle recipe. Next time though, I would reduce salt. I already reduced sugar as well but salt was bit pronounced perhaps from baking soda/powder along with salt.

  • sldoug on December 24, 2015

    Followed the recipe exactly but doubled it and used all buttermilk (doubled, the recipe made 5.5 Belgian waffles). Waffles sat in oven before serving and the crispness was perfect, exactly what I always yearn for in a waffle. I served them with blueberry compote and whipped cream so the flavor profile beneath was hard to make out, but the structure was excellent.

  • sldoug on March 03, 2016

    Made again and doubled the recipe, but this time I measured only by weight and the batter was very thin and only made five Belgian waffles (barely). I was rushed, so I certainly could have messed something up, and I also ended up letting them rest for an hour instead of just 30 minutes, so who knows what caused the difference in batter. Next time I'll be more careful.

  • sldoug on June 26, 2016

    Made these again, and again doubled the recipe (and used all buttermilk) and this time they turned out great, so I must have just messed them up last time. Such delicious waffles!

• Corn salad with cilantro & caramelized onions

  • Tommelise on September 20, 2011

    We did like this salad, so why a rating of 3 - well we just like other recipes better :) We doubled the onion, and used bacon instead of pancetta. It was a bit bland, even the children thought soo, and they like bacon.... We will probally make this again once next season, when we get tired of the corn and avocado salsa and the corn and tomato salad we all love.

• Marcella Hazan's tomato sauce with onion and butter

  • Laurendmck on August 19, 2016

    Simple and delicious! I decided to leave the onions in. Lots of fresh grated Parmesan is good to have on hand.

• Bourbon-spiked corn cakes

  • dinnermints on October 02, 2016

    These were just okay. I doubled the recipe (except for the salt) and used a scant 1/4 cup of batter per pancake for a total of 12 cakes. We ate them for breakfast with maple syrup, but maybe they'd be better with a little fresh jalapeno and under a pile of pulled pork. Also, I'm sure they'd be better with fresh corn - I used frozen corn since corn is otherwise not in season now. Couldn't really taste the bourbon.

• Summer corn risotto in sweet corn broth

  • Jane on September 02, 2011

    I've made a lot of risottos over the years and I can honestly say this is one of the best I've ever made. It must be the sweet corn broth that makes all the difference though there is good flavor too from shallots, garlic, thyme and Parmesan. So I wouldn't suggest making this unless you make the broth - though that can be done ahead. It's really creamy with only a tablespoon of butter and Parmesan added at the end. I served it with grilled chicken. Leftovers were just as good the next day, which isn't always true of risotto.

• Summer corn pudding

  • Arrivaderla on March 12, 2012

    This recipe makes a lovely dish - but it does not really need the addition of the honey as corn has sufficient sweetness.

• Jeni's splendid lemon cream ice cream

  • Jane on September 04, 2011

    This is an excellent ice cream recipe. I made it with Meyer lemons as they had just come into the market and looked fantastic. So I reduced the sugar as Meyer lemons are much less acidic. The process was a bit more detailed than many ice cream recipes but it was so worth it. It is smooth, creamy, great texture and wonderful taste. I will definitely be making it again.

• Peach tart

  • JCBaldassare on November 07, 2013

    The recipe specifically says that the butter and sugar topping will seem like a lot, so I used all of it. The tart was way too sweet. Even my mother who has a huge sweet tooth thought so.

  • Astrid5555 on July 12, 2015

    Very sweet filling, very crumbly dough. Will not repeat!

  • chawkins on August 16, 2015

    I like this a lot, it was very easy, the dough was pressed into the tin, no need to pre-bake. All ingredients, other than the peaches, are pantry staples. I do not find the filling to be too sweet, but then I used 4 gigantic peaches in a 9" tart tin and had a little bit of juice overrun, probably should have used the optional extra tablespoon of flour in the topping, the peaches were about 3/4" above the rim of the tart tin before baking.

• Tinga chicken

  • darcie_b on May 23, 2017

    Instead of cooking in the oven, I reduced liquid slightly and used an Instant Pot; high pressure for 15 minutes; 10 minutes natural release then finished with quick release because it smelled so good I couldn't wait any longer. I added two dried Guajillo peppers as well and thought the flavor and heat level was perfect.

• Quinoa and kale crustless quiche

  • mrsmadam on February 21, 2015

    I made this in an effort to use all the kale I've been getting from my CSA. Very good. I added a pinch of red pepper flakes. It will make some great lunches too I think.

  • nigelandjess on June 15, 2015

    Great recipe, I agree with comment above - chilli flakes would be a nice addition and this would make a fantastic picnic dish. Would serve 4-6 people for lunch with a salad.

  • eliza on November 25, 2016

    I found this to be an easy dish to prepare, and I like that it uses a lot of kale (which grows abundantly in my garden), as well as quinoa. I used a bit more cheese than the recipe stated, and although it was a strong, good quality cheddar, the resulting dish was quite bland. I do find that quinoa tends to absorb flavours, so if I made this again I would try adding something bold, like some chopped sundried tomatoes, and I might cut back on the quinoa somewhat. It definitely tasted better at room temperature. So overall, a useful recipe that I think needs some tweaking.

• Vaca frita

  • Delys77 on April 08, 2013

    Overal I found this dish to be good but not great. The onions and marinade do give the beef a nice flavour but the cooking method doesn't do the dish any favours. My beef ended up being a little dry and chewy. The caramelized bits were nice but the overall flavour was hindered by the lack of any moistness. It may sound sacrilegious but I would cooke the meat a bit more gently but for much longer so that it would break down a bit more, then I would dress the meat with a bit of cheese, some more acid, and maybe even some wet veggies like tomato or salsa.

• Raspberry sour cream corn muffins

  • sldoug on July 16, 2016

    Wanted to find a use for my slightly overripe raspberries and my close-to-expiration sour cream and this recipe fit the bill. The end result tasted like corn bread with raspberries, which was not a bad thing, but also wasn't my favorite. Other things I didn't love were how dense they were and how pale. My family really liked them though.

• Collards & chorizo

  • shannonstoney on June 20, 2017

    the chorizo I got at whole foods was a little too spicy.

• Pear-filled cowboy coffee cake

  • Queezle_Sister on February 09, 2014

    This coffee cake is great! The major mixing steps are in the food processor (though could be made by cutting in the butter), and its a good way to use up pears. The recipe specifies barely ripe bartlet pears, but I used slightly over-the-hill D'Anjou pears and it worked well. I also used part coconut oil (1/4C). The pear filling remains distinct and does not make the cake mushy. At my high altitude, the cake rises along the edges and envelops the topping, but the middle 80% looked great. I had to bake about 7 minutes longer, but this might because of my oven.

• Cream cheese cookies

  • damazinah on July 27, 2016

    A really good cookie, easy to make, and perfect with a cup of tea. They're almost a little too sweet for such a rich cookie, so I may cut back on the sugar a bit, maybe just a tablespoon to start with. Also, a grating of fresh nutmeg would be fantastic.

• Spiced maple pecan pie with star anise

  • Jane on November 25, 2011

    I made this for Thanksgiving and it was truly magnificent. The pastry was really easy, rolled out perfectly and was deliciously buttery and flaky. The star anise/maple syrup combination really tranformed a basic pecan pie into something wonderful. Don't be alarmed at how strong the star anise flavor is if you taste the syrup. It really mellows after baking with the toasted nuts, eggs and rum. But it adds extra interest to the finished pie so I wouldn't skip it.

• Meta Given's pumpkin pie

  • TrishaCP on November 27, 2015

    This really did make a great pumpkin pie. I blind-baked a crust since I was using a glass pie plate-I was happy with that decision. Doing so, and because I heated the custard before adding to the pie, I only needed 20 minutes of baking-I then turned off the oven and let the pie remain in the oven for another 5 minutes. The texture was perfect with no cracks. The filling tasted like the best pumpkin pie- it was not overwhelmed by spices (though I did add a few scrapes of nutmeg, since I love it.) If you don't already have a tried and true recipe for pumpkin pie, give this a go.

• Paul Bertolli's cauliflower soup

  • lorloff on November 02, 2014

    The recipie came out well but needed a bit more flavor. Using the Vitamix to blend the soup gave it a perfect texture. I added saffron and garlic. I will definately make again a look for other interesting flavor enhancers. The creaminess of this vegan dish fooled my guests who wondered how is was so light and flavorful.

• Shirley Corriher's touch-of-grace biscuits

  • nicolemorgan86 on February 20, 2012

    These biscuits are delicious! They are the softer type of biscuits, better for spreading with butter, honey, or jam than for biscuits & gravy, which do better with a firmer, flakier biscuit, in my opinion. They would also be great with fried chicken, hot sauce, and honey! When I made them last night, I used half a stick of butter instead of shortening. I also used plain old AP flour with 1 1/2 tsp. baking powder and 1 tsp. salt instead of the self-rising flour/salt called for.

• Roy Finamore's broccoli cooked forever

  • Rutabaga on October 16, 2016

    This is delicious, but it still doesn't beat roasted broccoli in my book. I do think it's an ideal way to cook broccoli stems, however, as they become so soft with no remaining trace of woodiness. I made a small batch and used a scant half cup of olive oil, if that, but it was still quite oily. One commenter noted that this is best served with potatoes, and I can definitely see that being true. Our five-year-old really enjoyed this dish, too.

• Yogurt with toasted quinoa, dates, and almonds

  • DKennedy on August 26, 2015

    This is my favorite way to eat yogurt. I start with plain goat milk yogurt. Top it with golden raisins, dates, cacao nibs, shredded coconut, and toasted quinoa. Lavender or lavender salt is a nice touch too. Drizzle it with seeded honey. Such an amazing breakfast.

• Tartine Bakery's lemon cream

  • cvgardening on January 03, 2016

    Like lemon curd but lighter and better. Served it on toasted levain bread that had been dusted with grated dark chocolate.

• Suzanne Goin's corned beef & cabbage with parsley-mustard sauce

  • meggan on March 21, 2017

    My husband loved this. I thought the sauce was terrific. Afterwards, I put the uneaten vegetables in the leftover broth and pureed it for a soup topped with a dollop of the green sauce.

• Maple lacquered duck breast

  • Zosia on November 18, 2016

    Easy and delicious. The glaze was a nice balance of sweet and citrus flavours and heat that complemented but didn't overpower the duck and the cook time worked perfectly for breasts from a 2.5kg duck (that I forgot to weigh after boning).

• Maple-sage ice cream with maple-sage sugared walnuts

  • debkellie on April 14, 2016

    Did a variation on this by adding the flavourings (sage & maple) to my favourite basic vanilla ice cream recipe - used the maple & sage walnuts as a brittle stirred through the ice cream after churning .... Absolutely brilliant !! (My Basic vanilla ice recipe is Phillip Johnson's)

• Martha Stewart's macaroni and cheese

  • sldoug on June 05, 2016

    I've made this recipe before and it was so amazing, but I've made it twice since and can't figure out what I'm doing wrong because it's just not that fabulous. Partly, I like my mac and cheese a bit drier and this recipe (at least when I made it this most recent time -- halving the recipe) came out very, very creamy/saucy. I love the bread on top (I tear mine instead of cubing it) but I've been happiest when I've used a baguette or other French bread, not sandwich bread (which is what I used this time). We ate this with steamed broccoli, which was good for cutting the richness, but I'm not sure I'd make it again (although it's tempting to keep chasing after that elusive first delicious experience).

• Ramp carbonara

  • chefchick on May 21, 2013

    I used bacon instead of pancetta. I let the ramps caramelize in the bacon fat and white wine, added more white wine until done. Then added the "greens component." I didn't have enough eggs, so I used 2 eggs and 1/2 c cream. Made for rich and delicious sauce.

• Saffranspannkaka

  • Yildiz100 on May 01, 2017

    Before adding the egg and baking this was basically a divine saffron rice pudding. The texture was lovely and the sweetness was just right. After adding 4 whole eggs, the the dish was not quite sweet enough and worst of all, the texture coming out of the oven was grainy and greasy. I knew it would be too many whole eggs. I wish I would have gone with my gut! Next time I will stop at the rice pudding stage, or I will reduce the number of eggs to two, or I will use only yolks.

• A bowl of mango sunshine

  • adrienneyoung on May 31, 2012

    Annoyingly, this recipe (probably because of its name) doesn't show up if I search for mango soup in my recipe index. That said, I made it today with some ripe Alfonso mangos (mmmm...) that were lying around getting too ripe for safety. Awfully, awfully good. Keeper.

• Crunchy celery, radish, and turnip salad-slaw in blue cheese sauce

  • ksg518 on November 02, 2016

    Fabulous salad! I never would have considered raw turnip in a salad but thinly sliced they added a nice counterpoint to the radishes and celery. The real star in this recipe is the dressing. The lime zest is a perfect addition to the blue cheese base.

• Not-quite Niçoise with lime-chive cream

  • Bloominanglophile on August 15, 2012

    I just served this for dinner tonight--it makes a wonderfully light summer salad. I think that the amount of ingredients will actually serve 5-6 people, especially if you were to serve some type of bread on the side. The salmon, potatoes and eggs were filling enough for us, however. I also served all the ingredients on one platter, which makes for a nice presentation. Everyone can then design their own salad.

• Spring tart with bacon, leeks, green garlic, and Gruyère

  • TrishaCP on May 09, 2016

    Everyone at my Mother's Day brunch enjoyed this (bacon, eggs, cheese, of course), but there were many technical issues with this recipe and I wouldn't repeat it as written. First, the crust had way too much butter- it oozed out onto the sheet pan as it baked. Second, I needed an additional egg to fill in the tart-3 weren't sufficient. Finally, the garlic wasn't pronounced at all, which made it a waste of a lovely ingredient. Would make this again with my own crust and amping up the garlic flavor.

• Roasted rhubarb and strawberries

  • Alro9 on May 29, 2014

    This exact recipe did not work out...., not the principle of roasting rhubarb and strawberries (that was delicious) but I didn't like the flavour of the balsamic and vermouth at all. I made it again with sprinkled vanilla sugar and some rhubarb liqueur and it was much nicer. Serve with ginger ice-cream and it is a stand out dessert, and very simple to prep ahead.

• Cheap creamy chicken curry

  • rionafaith on March 15, 2017

    Pretty good for such a quick weeknight dish (the curry came together in the same time it took to cook some rice to go with). Not at all spicy, but nice flavor. I used a whole can of coconut milk as I hate having a few ounces left over that never get used, and then just reduced for an additional 8-10 minutes without adding any water. This would be really great with some sliced almonds and/or golden raisins, too!

• Fried avocado tacos with sesame and lime

  • Rutabaga on February 05, 2015

    These tacos are absolutely delicious, with a great mix of textures and flavors. If you use canned pinto beans, they come together quite quickly. You can also make all the different components in advance and fry the avocados right before serving. They become meltingly creamy under their crisp coating. I used panko instead of cornflakes. I also added several additional tablespoons of sour cream (a rich, full fat sour cream) as the sauce seemed a little thin. Even with the extra sour cream, it was on the thin side, but I decided that was probably how it was meant to be, as it drizzled nicely over over the avocado.

• Sweet pea hummus

  • Christine on May 17, 2014

    I love trying different flavors of hummus and this recipe was no exception. The pea flavor is subtle -- it's more lemony and garlicky than anything, but it is quite delicious. I used a can of chickpeas which only amounted to a little over 1 1/2 cups, so I reduced the other ingredients as well to compensate. Frozen peas thawed in the microwave worked great and made the hummus a bit on the warm side which was very good. Mine did need a little extra olive oil as suggested.

• Spring rolls with mint, pork and green apple with spicy vinegar-mint syrup

  • DKennedy on March 06, 2015

    Made these last night as a practice for my upcoming spring roll cooking class. Modifications: did not add the apple or mint to the rolls. Used round wrappers. Did not fry. Verdict: Very tasty. Went well with the sauce. Subbed out the Thai Bird chilis for shishito which worked really well.

• Yotam Ottolenghi's sweet corn polenta with eggplant sauce

  • blintz on November 30, 2015

    Just defrosted some leftover eggplant sauce from this recipe for an antidote to turkey sandwiches and realized I never left a note when I made it this summer. Both the sauce and the sweet corn polenta were wonderful. And tonight, the eggplant sauce on pasta was still delicious.

• Mexican corn salad

  • Melanie on March 29, 2014

    This made a huge corn salad... I had 9 people in total for dinner and we probably got through less than half of it (the leftovers held up well for a couple of days though). I substituted parmesan for the cotija cheese and quickly cooked the corn in a fry pan after it had boiled. Great taste.

• Dad's favorite seafood stew

  • chawkins on March 13, 2013

    So simple and so good and so versatile. Would be good to add other seafood such as squid, clams, and mussels etc. Would also be much better in the summer with fresh tomatoes and basil from the garden. Served with home made baguettes.

• Ginger soy glazed salmon

  • Foodelf on September 29, 2012

    A fascinating technique for cooking salmon resulting in a perfectly moist, very tasty dish. Couldn't be easier and will be prepared frequently around here.

• Kevin Gillespie's creamless creamed corn with mushrooms and lemon

  • Jane on September 24, 2012

    I was quite amazed how much milk came out of the corn when it was grated. I liked this but not as much as creamed corn.

• My new favorite zucchini bread

  • chawkins on August 21, 2014

    Unusual combination of flavors that work quite well, however the texture of this orange-rosemary scented zucchini loaf was somewhat dense and there was not much rise even though I used a newly opened can of baking powder. I might have pack my shredded zucchini into the measuring cup too tightly. Also it asks for the juice of half an orange, which can vary greatly based on the size and juiciness of the orange used.

• Edward Giobbi's spaghetti alla foriana

  • Frogcake on October 12, 2016

    So simple to make and so delicious! Instead of preserving the sauce in jars , I froze half cup portions in baggies. It's very tasty as a nut pesto but I also use it as a base for a richer pasta sauce. You could substitute the oregano for chopped, fresh sage. Recently, I fried chopped onion and green tomatoes in olive oil, added half a cup of the nut pesto, then added a cup of rich turkey broth; this simmered until the broth was reduced by half. The sauce was further diluted with some pasta water before serving tossed with linguini. It would also be fabulous spooned onto bruschetta as suggested.

• Pickled Italian eggplant

  • bernalgirl on October 24, 2012

    Also available here with story and description from author (The Wednesday Chef): http://www.food52.com/blog/4502_eggplant_in_a_jar

• Roasted radicchio and shrimp with warm bacon vinaigrette

  • meggan on March 01, 2013

    This is delightful. I used local Maine shrimp which are very small. I poured off some of the liquid so it wan't so soupy before I dressed the salad. Will definitely make again this shrimp season.

• Make your own avocado Caesar

  • Rutabaga on August 18, 2015

    This salad can easily be made into dinner by adding some protein; I used canned cannellini beans for convenience. The dressing is delicious and ultra creamy, but I think it would be better with a little less mayonnaise, especially since it was exceptionally thick when made as directed. With the inclusion of the avocado, so much mayonnaise just isn't needed.

• Nigel Slater's extremely moist chocolate-beet cake

  • e_ballad on November 24, 2016

    This is beautiful. The cake definitely lives up to its title, creating a very dense rich cake, almost pudding-like in texture. Just keep an eye on the cooking times, though I suspect this is a fairly forgiving recipe in that regard.

• Deb Perelman's mushroom Bourguignon

  • adrienneyoung on August 06, 2016

    I adore this recipe. Add Parmesan rind and a bit of bacon for extra oomph.

• Yam and peanut stew with kale

  • babyfork on January 11, 2016

    This was really good. A well-spiced comforting winter dish. I used homemade beef/lamb broth instead of vegetable. Next time I'll make this and add chicken, which seems to be traditional. I've been enjoying this for breakfast too, not just for dinner!

• Pomegranate roasted carrots

  • Frogcake on April 02, 2017

    So simple and so delicious. I've used either pomegranate molasses or balsamic. In a recent NY Times recipe, she suggests throwing the caramelized carrots, cooled, into a salad with a vinaigrette sweetened with pomegranate molasses. Very nice!

• Farro with roasted sweet potato, kale and pomegranate seeds

  • vinochic on March 04, 2014

    good, easy, healthy. will make again.

• Tomato-y, yogurt-y shakshuka

  • Laura on February 03, 2013

    Made this for lunch and it was quick, easy and nutritious and not bad. However, it's a very dumbed-down version of the Ottolenghi recipe. In the future, I'd make that -- it's got layers more flavor.

• Beef and stout pot pie

  • Delys77 on March 21, 2013

    Overall the stew has an ok flavour and comes together very easily but it is verging on the bitter due to the amount of stout. I added a little sugar to balance out the flavours. Overall I think I would simply prefer to make a delicious Bourguignon and apply the pasty approach at the end.

• Crunchy cabbage salad with miso-ginger dressing

  • meggan on July 08, 2013

    This was good if a little salty. Next time I would add a little less soy. I also added scallions and cilantro.

  • Laura on August 06, 2014

    This was a bit of a disappointment. Given all of the ingredients, I expected this to be really good, but it was just average -- neither good nor bad. I can't really say what was wrong with it, it just didn't deliver the flavor and taste I expected. Won't be making this again.

• Spicy beef and persimmon korma

  • Miquette on November 04, 2013

    I thought the flavor was really nice but SERIOUSLY regret using the stick blender as it had the texture of baby food despite blending only a little. I don't think the flavor was improved either, although maybe it's because I used two really soft persimmons and two firmer diced so no blending was necessary. Next time I might try with lamb.

• Alice Medrich's best cocoa brownies

  • damazinah on February 27, 2016

    A fantastic brownie, with a rich, deep chocolate flavor. The centers are perfectly fudgy & gooey, but without that not-quite-baked consistency that many brownies seem to have.

  • Rutabaga on April 23, 2016

    Just like damazinah said, these brownies are super fudgy, but without that raw dough taste. My husband and four-year-old loved them. We doubled the recipe and baked them in a 9x13 Pyrex pan for 30 minutes. Because I was short 1/4 cup of cocoa powder, I added two ounces of unsweetened chocolate, but otherwise followed the recipe as written.

  • Rutabaga on January 22, 2017

    When making these again, I had trouble getting the cocoa powder, butter, and sugar mix as hot as directed in the recipe. I ended up leaving the mixture in the water bath on the stove for more than half an hour without success. Finally, I took it off the heat and added the vanilla and eggs. It became a smooth mixture at that point, and baked into super fudgy brownies after about half an hour in the oven. Perhaps this happened because I had tripled the recipe; maybe it's difficult to get a larger mixture as hot using this method. Next time, I wouldn't bother waiting it out.

• Caroline J. Beck's 6-minute Meyer lemon olive oil custard

  • Rutabaga on January 21, 2015

    Unbelievably silky and light on the tongue, this custard makes a supremely delectable dessert with minimal effort. Seriously, you can make it in ten minutes flat if you have a high speed blender. I mistakenly added the olive oil in with the other ingredients, rather than streaming it in later, but it still came together wonderfully. I also used fresh, grassy Tuscan olive oil, and the flavor melded seamlessly into the whole. We ate it while still warm. Pomegranate seeds would make for an elegant topping, especially as they, like Meyer lemons, come into season in the winter.

• Creamy carrot ginger bisque with cashew cream

  • babyfork on January 12, 2016

    This is a delicious soup and especially good if you are avoiding dairy. The cashew cream really makes the soup creamy. (Note: the recipe makes much more cashew cream than you'll need.) I used celery root instead of the potato, leeks instead of the onion, and chicken stock instead of veggie stock because that's what I had on hand. Otherwise followed the recipe. I'll keep this one in the rotation.

• Spiced stout waffles

  • monica107 on February 02, 2014

    use caution when heating the buttermilk - mine curdled and I had to throw it away.

  • DJM on March 21, 2014

    I cooled the butter a bit before adding the buttermilk and stout-it did curdle a little. I figured some lumps would not matter in the batter. They disappeared in the mixing. Really good flavor resembling gingerbread. Did cut the cinnamon to 1 teaspoon.

  • damazinah on May 30, 2015

    Outstanding!I used Young's Double Chocolate Stout, and had to replace about 1/3 of the flour with whole wheat because I ran out. They were great!

• Skillet roasted chicken thighs with dandelion greens + baby carrots

  • Ed on December 30, 2015

    1. Large (normal U.S.) thighs take 15-20 minutes, not 12, depending on temp. Remove from refrigerator early. If large, and 20 min.+, use large carrots. 2. Skim some of fat out of pan before adding greens to wilt.

• April Bloomfield's English porridge

  • Astrid5555 on February 23, 2014

    A tad too salty for my taste but by far the best porridge ever! The combination of rolled oats and steel-cut oats really makes a difference.

  • alex9179 on May 26, 2016

    Love the addition of salt to offset the sweetness. Kids like to add craisins and maple syrup.

  • mzgourmand on May 25, 2017

    I absolutely love this version of porridge. When I feel decadent I use heavy cream at the end instead of milk. I prefer maple syrup to the brown sugar, though it's easy to over-sweeten. The saltiness is terrific, but I don't in fact use the full amount called for in the recipe - too much for me. The mix of rolled oats and steel-cut oats creates a wonderful texture.

• Mussels with fennel, Italian sausage & Pernod

  • bwehner on December 24, 2015

    One of my favorite mussel recipes. The radish salad is a very nice complement

• Hippie crispie treats

  • vinochic on July 08, 2014

    really good. i used a bit more of the cereal than called for. added the topping but probably doesn't even need it, as they are sweet and chocolate-y enough. definitely best the first day.

• Strawberry balsamic and olive oil breakfast cake

  • robinorig on June 21, 2014

    I wanted to love this cake and although I think it has potential (I love pairing strawberries and balsamic vinegar, I love baking with buttermilk and olive oil) something was missing for me. I was not crazy about the cake flour taste, it tasted a bit pasty to me. It needed something, maybe some vanilla or citrus rind. I may try it again with either all-purpose flour or even a mixture with cornmeal or polenta to make it a bit more rustic. I also had a hard time getting the syrup to caramelize completely and there was too much liquid leaking out during the cooking and when I unmolded it. I ended up spooning some of it back over the cake once it was cooling and the liquid was congealing.

• Chipotle braised lamb tacos with balsamic-soaked raisins

  • FJT on June 26, 2015

    We loved this recipe and will try it again using beef instead of lamb. I was sceptical about the balsamic-soaked raisins but they worked really well. A couple of things to note - you don't need half as much stock as the recipe suggests - I used more meat than the recipe calls for and halved the amount of stock and still had a lot of liquid. I also used much less balsamic vinegar.

• Spanish chickpeas with kale

  • Lepa on September 26, 2016

    This is a great dish to make with items I usually have on hand. We thought it was delicious!

• Cory Schreiber & Julie Richardson's rhubarb buckle with ginger crumb

  • meggan on June 16, 2016

    I really don't like rhubarb but I liked this cake. Which means it's not that rhubarby. I would use the crumble topping on anything.

• Seared sea scallops with gingered pea purée and cilantro gremolata

  • Carecooks on March 11, 2014

    I like peas okay. I'm not a huge fan. This recipe made the best peas that I've ever had. The ginger and Asian style of the peas went beautifully with the scallops. I added the first roasted asparagus of the season on the side and it was delicious.

• Lacinato kale and mint salad with spicy peanut dressing

  • Rutabaga on February 18, 2015

    I thought this was pretty good. The dressing is strong-flavored, but that's a good match for the kale. My husband mostly liked it, but felt there was a strange aftertaste - maybe the mint? I didn't find this to be the case for me. All in all, it's a healthful salad that's easy to put together, and would be a good potluck dish, especially if you need something that can accommodate a vegan diet.

• Coconut-lime pork tacos with black beans and avocado

  • Mr Capers on July 03, 2013

    Try cooking pork in slow cooker per Kalyn's Kitchen ground beef.

  • Waderu on February 23, 2014

    I substituted seitan for the pork and my vegetarian husband loved it.

• The best Korean barbecue you've ever tasted!

  • SilverSage on August 27, 2015

    Didn't like this. The sweet & spicy flavors all but disappeared into the soy sauce. It turned almost medicinal tasting. No one finished it.

• Strawberry-rhubarb fool

  • Rutabaga on May 24, 2016

    This creamy fool is a delicious way to enjoy the combination of strawberries and rhubarb. I made extra compote, which I plan to stir into yogurt for breakfast.

• Garlic scape pesto

  • robinorig on June 28, 2015

    Delicious. While cutting the scapes I thought the end result would be too raw garlicky but once it was on the pasta with some extra grated cheese it was delicious. A la Marcella Hazan, I added a small pat of butter when I mixed it with the linguini. I also added just a bit of the pasta water to thin it slightly.

• Vinegar carrots with toasted sesame seeds

  • hillsboroks on May 14, 2017

    Visually stunning and good flavor combination. I used a vegetable peeler to make the thin carrot slices but will consider a mandolin next time. I cut the hot pepper flakes back to 1/4 of what was called for to suit our tastes.

• Yotam Ottolenghi & Sami Tamimi's basic hummus

  • rionafaith on March 23, 2017

    I misread the recipe and added too much water, so my hummus is a bit on the loose side, but it's still delicious! The "paste" is incredibly thick before adding the water -- it was forming a ball the consistency of pie dough and my food processor was starting to make unhappy sounds, so I added the remaining tahini and water all at once rather than drizzling them and then processing for another full 5 mins (not convinced that is necessary, mine seems pretty smooth). After reading comments that advised cutting the amount of tahini, I used only 1 cup, but I didn't think that was too much so I'll use the full amount next time (and the correct amount of water!) Also, this makes a ton so I'm going to try freezing half. UPDATE: Froze beautifully and tasted just as good after defrosting. Yay!

  • Rutikazooty on May 26, 2017

    There are great comments on the Food52 site about the recipe. I had lots of questions after making this and got lots of answers and ideas for the future.

• Chubby chewy whole wheat oatmeal cookies

  • Rutabaga on September 19, 2016

    These are a great snacking cookie - sweet but not cloying, a little salty, chewy without being doughy, and packed with enough whole grains to almost make you feel healthy about eating one. I used chia seeds mixed with water in place of the eggs, which may have made them denser than they would otherwise be, but I thought that worked well in this case. They will look underbaked when you remove them from the oven, but do it anyway - they will be just right.

• Grilled corn with basil butter

  • Rutabaga on August 16, 2016

    This basil butter adds wonderful flavor to corn on the cob. I used only one stick of butter, but still added almost a full cup of chopped basil (lightly packed). Unfortunately, it was difficult to blend the butter and basil in my blender; it just stuck to the sides no matter how often I stopped to scrape it. Fortunately, enough of the basil was incorporated into the butter flavor it well, and the little pieces of basil (as in the photo here) really didn't bother us.

• Green smoothie with avocado

  • Astrid5555 on February 24, 2015

    Delicious and creamy with a subtle sweetness from the mango.

  • eeeve on September 30, 2015

    Love this smoothie, though I think the quantity it makes is slightly too much for one person - easy to add more almond milk and make a slightly thinner smoothie for two, though. Although I don't normally sweeten smoothies, I quite like to add a tbsp of maple syrup here.

• Jennie Cook's zucchini butter

  • eselque on August 07, 2013

    Used bacon fat instead of butter, delicious.

• "Cuppa cuppa sticka" peach and blueberry cobbler

  • bwehner on August 17, 2015

    Easy. Self-rising flour makes a great texture

• Southern peach crumble

  • adrienneyoung on September 15, 2013

    Worthy! Might be nice to toast the pecans a bit?

• Nanaimo bars

  • jzanger on August 27, 2013

    Been wanting to make these for quite a few years. They were delicious. I had to make a few adjustments: added 1 more Tbsp melted butter to the base because it was too dry after mixing; also added 1/4 c (warmed) heavy cream and 2 tbsp butter to the chocolate topping to make it an easily spreadable ganache-like filling. What an impressive-looking no-bake confection!

• Fennel and coconut tart

  • locavoreliz on July 21, 2015

    I don't know if I did something wrong — used the wrong size tart pan, or what, but this didn't seem to turn out right. I couldn't get my dough to spread all the way across the bottom and up the sides of the pan, unless I was going to make holes. It was paper thin! And, then the filling only ended up being about as thick as the dough. I felt like I should have doubled the filling recipe or something. I didn't think I was using an usually sized tart pan, but not sure.

• Nigella Lawson's linguine with lemon, garlic, and thyme mushrooms

  • mondraussie on November 09, 2013

    surprisingly good!

• Roasted tomato jam

  • susan g on August 31, 2013

    Tastes great with 1 1/3 c sugar. Roma tomatoes took 1 hr 45 min in the oven.

• Roasted tomato jam

  • susan g on September 07, 2013

    Outstanding, even w/cutting sugar way back (and could do with even less). Color and flavor are amazing.

• Olive oil ricotta cake with plums

  • hshubin on September 08, 2013

    Very good. Nice consistency and texture. Italian prune plums are great to bake with. I'd cut them into quarters or smaller to make it easier to slice and eat. I sprinkled a little nutmeg on the cut sides of the prunes, but not enough to taste -- I'll try more later.

  • zorra on October 14, 2013

    A nice cake, not too sweet (used 1 cup sugar per recipe). Also sprinkled top with turbinado. Had 2 teaspoons lemon rind, quite enough--wonder how ginger would work? Baked in two 6-inch pans, about 30 minutes. Next time I'd quarter plums.

• The "jumpin' monkey"

  • Rutabaga on October 08, 2015

    Both my four-year-old and I really liked this smoothie. Using frozen bananas is a good trick, one I hadn't tried before. They keep the smoothie nice and cold, but aren't nearly as hard on the blender as other frozen fruits. For my son I left out the coffee, but stirred some cold brew concentrate into mine to nice effect.

• Yogurt cake with pear and dark chocolate

  • chawkins on September 23, 2013

    Very, very good. I used bartlett pears and vanilla non-fat yogurt.

• Sweet onion & corn quinoa fritters with fresh corn & basil salad

  • Rutabaga on July 26, 2015

    On their own, these quinoa fritters were disappointingly bland. Fortunately, the corn salad was a tasty accompaniment, making the dish much more interesting. I included cherry tomatoes in the salad, seeing as the photo on the Food52 website shows them, although they do not appear as an ingredient in the recipe. I definitely think the tomatoes added some tang and flavor to the dish. The fritters themselves just seemed to be missing something - maybe some garlic or chopped red bell pepper?

• Buffalo-style quinoa chili

  • Rutabaga on November 06, 2016

    This chili is amazingly flavorful considering how simple it is. I made approximately three times the recipe amount, using two cans of black beans and two 28 ounce cans of fire roasted tomatoes (one diced, one crushed) , then rinsed the cans out with about another cup of water that I also added to the pot. I didn't bother with adding tomato sauce or stock, but with the fire roasted tomatoes I don't feel you need it. Instead of hominy, I added frozen corn. To prevent it from being too spicy for my five-year-old, I omitted the Frank's, and instead served it with a variety of hot sauces for people to add to taste. There's no need to broil the soup; the blue cheese adds wonderful umami just sprinkled on top.

  • mrsmadam on January 26, 2017

    I made this as written and Rutabaga is right on. Amazing flavor. The hominy adds a nice corn "tortilla" flavor.

• Blistered shishito peppers

  • Rutabaga on May 20, 2015

    Quick and simple, this is the best way to eat shishito peppers. Be sure to get the pan very hot and let them blister and blacken until they are soft.

• Cuban-style grilled chicken in adobo

  • FJT on May 11, 2015

    Making the chilli paste is a bit of a performance and to tell the truth I don't think anyone in my family would have been able to tell you there was any chilli in the final dish. I'd be tempted to add more than the recipe states next time round (and I may as well make it again as I have lots of chilli paste left over!).

• Spicy Korean-style gochujang meatballs

  • FJT on December 08, 2015

    This was the perfect recipe for a pot luck. Used home-made gochujang paste because I needed to make sure it was gluten-free. Very easy to make and very tasty - these disappeared fast!

• Almond thumbprint cookies with dark chocolate and sea salt

  • Christine on July 24, 2014

    Delicious! Left out the lemon zest since I was out of lemons -- I'm sure it would be a nice addition, but it really didn't seem vital to the success of the recipe. I also cheated and used semi-sweet chocolate chunks instead of a true dark chocolate and melted it with the corn syrup in the microwave instead of a double boiler. By doing it this way, the chocolate formed more of a fudgy paste that was actually very easy to work with and tasted fine even though it didn't look smooth and shiny like in the picture. I'm curious to try the method for the filling as written next time so I can compare. These actually remind me a bit of Stella D'oro Swiss Fudge Cookies, but better!

• Fruit-laden, whole grain pancakes

  • Rutabaga on November 06, 2014

    I made these without any fruit (I simply wanted a whole grain pancake recipe that included yogurt, but not buttermilk, based on what I had on hand). They were good, but not the best pancakes I have made; somehow they just seemed a little on the heavy side. But whole wheat pancakes tend to pair very well with fruit, and since that was the intent of the recipe, you may find them to be better when made as written.

• Thai basil stir fry (Put kaprow)

  • MmeFleiss on November 03, 2016

    Great quick stir fry. You definitely want great ventilation, though, because those chilies made the whole house cough.

• Carrot, sweet potato, and red lentil soup with Moroccan flavors

  • hourlongshower on October 24, 2016

    Made for dinner tonight. Used the Ras al Hanout recipe from Epicurious. Did not have any harisa, so I tossed in a dundicut pepper and fished it out after 10 minutes of simmering. This provided a gentle, present heat.

• Portuguese caldo verde with cauliflower (Caul-do verde)

  • Laura on October 06, 2014

    Wow! This soup is fantastic! Really great flavors. It's a bit time-consuming to prepare, but so worth it. You roast cauliflower which has been tossed with EVOO, smoked paprika, cumin, and S&P. You add the roasted cauliflower to sauteed onions and garlic and chicken stock and puree all of that (I used my Vita-Mix), then add sausage and mustard greens and parsley to the puree and cook further. It was SO creamy, you'd think there was actual cream in there. I used a golden cauliflower and Tuscan chicken sausage. Just fabulous!

• Mexican chicken noodle soup

  • Rinshin on March 30, 2017

    Good use of rotisserie chicken bone stock made night before and cut up chicken pieces. Halved the recipe and instead of angel hair noodle, I used fideo. This soup is similar to the Mexican noodle soup (Sopa de fideo) (page 74) from Saveur Magazine, Aug/Sep 2012 (#149): The Mexico Issue. Very good served with squeeze of lime juice before eating. Goes well with very simple green salad with nothing more than lettuce and asparagus for simple weeknight dinner.

  • Laura on March 31, 2017

    In order to keep this low-carb, I substituted 12 oz of cauliflower rice for the noodles. I also cubed the chicken before cooking and did not bother to shred. The soup had nice flavors from the spices, but overall it was not that exciting. On the other hand, it was very healthy, so that's a plus. It made quite a lot of soup, so there are plenty of leftovers.

• Dom DeLuise cupcake (pistachio cake with cannoli buttercream)

  • lpiermarini on August 10, 2015

    To try

• Gujarati yogurt soup (Kadhi)

  • Barb_N on September 21, 2015

    I've been looking at this recipe for months and finally made it - I was waiting til I had fresh curry leaves. It is easy and flavorful and can be made thick or thin. I added grated turmeric root which made it a lovely golden color. Love the spicy sweet tanginess of all the flavors.

• Chai-spiced chicken, barley, and chickpea stew

  • OlgaGodi on February 22, 2014

    The roast peppers add a good smokiness, used much less water/stock and steeped chai tea in it instead of keeping tea leaves in the stew. Made own chai tea mix. Also skinned chickpeas.

• Winter squash soup with (less) red chile and mint

  • TrishaCP on October 08, 2016

    Very nice flavors here. I used chicken stock and a combination of red kuri and kabocha squashes. For the chile, I used two teaspoons of piment d'espelette that had been languishing, and it provided the perfect heat. One of the things I liked about this soup was that it was more savory than sweet like many squash soups can be. It may have been my choices of squashes and ground chile, but it was good. I omitted the cream as it wasn't necessary.

  • eliza on October 08, 2016

    Thanks to Tricia's note, I made this soup today using one of my home grown butternut squashes and half a fresh esplette pepper for the heat. It was fantastic and I loved the spices. I didn't have a cinnamon stick and so I used about 1/2 tsp ground cinnamon, and I didn't have any basil so I had to miss it out. Next time I will just add the whole spices into the soup. I used the immersion blender and also didn't add the cream. Will definitely make again.

  • Laura on October 09, 2016

    I made this for lunch today, using butternut squash, 1/2 tsp kashmiri red chile powder, and vegetable stock. Like the previous 2 reviewers, I skipped the cream. It was tasty and quite spicy -- we liked it. I will say that, while the recipe says this makes 4-6 servings, unless those are tiny servings, it's more like 3 servings. If I make it again, I'd double it.

• Pumpkin orange cinnamon rolls with chocolate chips (with orange sugar butter and orange maple glaze)

  • inflytur on March 09, 2017

    I made this for my cookbook book club and it was a hit. Everyone loved the flavors and the texture of the buns. They pointed out that one of the things they like the most is that the outer part of the baked buns were as soft as the centers. I made the whole recipe and ended up filling three 9-inch round pans with a few left over to be cooked on a sheet pan. It is worth your time to look through the comments for the recipe. I was happy to see a response on the volume of yeast needed if one is using bulk.

• Shepherd's pie with sweet potatoes

  • babyfork on January 25, 2016

    I used this recipe as a basic outline and then added quite a bit to it. Family loved it. I used 1.5 lbs ground beef (browned and drained), sauté of chopped leek, carrots, mushrooms, fresh thyme, marjoram & rosemary. Made a sauce with bacon fat, tomato paste, flour and beef broth (next time I will add Worcestershire sauce too). Seasoned all components with S & P. Then mixed veggie saute with beef and added peas. Put into buttered casserole dish. Topped with mashed yams (yams, butter, almond/coconut milk). Grated fresh nutmeg over the top. Baked for 25 min at 375. Served with Worcestershire and Pickapeppa sauce. I'm not rating the Food52 recipe since I changed it so much, but I would definitely make this again with my additions.

• Twice-baked potatoes with kale

  • edify2unify on May 27, 2014

    1 cup sour cream can be substituted with 1 can chilled evaporated milk whipped with 1 teaspoon lemon juice.

  • Three_Quarters on October 24, 2014

    These were so good. I used sweet potatoes, and heavy cream since I was low on sour cream. The cheese was a blend of odds-and-ends from the refrigerator, white cheddar, pepperjack and feta. I am having the leftovers for breakfast as I type this!

• Yogurt bread with molasses

  • ellabee on February 23, 2014

    The illustration implies that the bread cools in the skillet, rather than being turned out onto a rack. Expecting mine to be significantly flatter since the smallest cast iron skillet here is 9" rather than 7", and I don't want to increase the ingredients unless I have to.

• Miso marinated flat iron steak with yuzu kosho

  • bching on January 02, 2015

    family loved this. Timing is perfect: 4-5 minutes per side.

• Sweet potato salmon cakes with chipotle mayo

  • mondraussie on March 25, 2016

    Made it with fresh minced salmon, added dill, ground coriander and chili flakes. made wasabi yoghurt to go with it.

• Shanghainese lion's head meatballs

  • chawkins on March 04, 2014

    Tenderest of meatballs, well, it's a cross between a meatball and a meat patty, the mixture was so loose, it could not hold its shape as a ball. I did use all three eggs called for. The taste is nice but I don't think they need to be that sweet, so I'll cut down on the sugar next time and I'll use a smaller pan so more of the natural juice will remain, not evaporated away. I will also use regular bok choy, not baby ones so they will not be overcooked.

• Toro Bravo’s radicchio salad with Manchego vinaigrette

  • Ed on January 23, 2016

    Excess dressing, but hard to make less (soaking onions takes some volume of vinegar).

• Slow-cooked Tuscan kale with pancetta, breadcrumbs, and a poached egg

  • Bloominanglophile on May 18, 2014

    This was a delicious dish that could be prepared in about an hour after a few practice runs. I didn't quite have enough kale, but I soldiered on--desperate to get something on the table for dinner! I also used bacon instead of pancetta, and doubled the amount of breadcrumbs (can't get enough of these--which I sautéed in olive oil in a saucepan to give a good crunch). I do think next time I would add a small splash of vinegar to bring out the flavors even more. See the notes on the website for even more variations on this dish (adding mushrooms and/or serving it on polenta sounded yummy).

• Roasted sausage with broccoli and fennel

  • michalow on July 12, 2017

    Lovely. This worked well with veggie sausage (field roast). Mustard and lemon nicely complement the veggies here. I served with couscous and some roasted tomatoes to add some saucy sweetness.

• Whole-wheat pull-apart biscuits

  • Rutabaga on May 18, 2015

    These whole wheat biscuits are not flaky, but rather soft and tender. They pair very nicely with berry jam, which I think pairs especially well with whole wheat.

• Homemade hot cocoa mix

  • bching on February 13, 2016

    Delicious with malted milk powder.

• Steam-roasted carrots with cumin

  • damazinah on September 28, 2015

    I really liked these, they were nice & caramelized without being burnt.

• Crispy coconut kale with roasted salmon and coconut rice

  • Cpeterson729 on July 09, 2014

    Love this meal! The rice is yummy enough to make on its own. This is a keeper

• Molly Stevens' roasted fennel, red onion & orange salad

  • ellabee on March 17, 2014

    Easy and outstanding. Done in just over 30 minutes in the oven. Warmed up mushroom quiche and steamed the asparagus while quiche cooled to room temperature. Last-minute squeeze of orange really brightens it. A dish that helps chase away the late-dregs-of-winter feeling brought on by more snow.

  • blintz on March 21, 2014

    Really delicious and perfect for a cold night because it's served warm. Substituted big beefy shallots for the red onion.

  • leahorowitz on January 02, 2015

    Delicious combination of flavors. Careful when making larger (more than double) batches - my vegetables started to steam rather than roast.

• Classic chicken piccata

  • SACarlson on May 09, 2015

    Lick the plate good. We had it with orzo and artichokes. Yum!

• Chicken adobo with rice

  • PinchOfSalt on August 08, 2016

    Based on comments on the recipe website, I omitted the salt. That definitely was the right call. The soy sauce supplies all the salt that's needed.

• Marcella Hazan's rice and smothered cabbage soup

  • monica107 on April 29, 2017

    Very rich but delicious. Best fresh.

• How to make bakery-style apple Danish at home

  • Melanie on May 18, 2014

    Fantastic recipe - made this for mother's day brunch (pastry and apples made a day in advance, assembled and baked on the morning of). Great results - really delicious filling and the pastry worked wonderfully. Makes enough dough for two danishes, I filled the second one with chopped up dark chocolate, chopped roasted hazelnuts and a bit of cocoa powder.

• Vegan lemon asparagus risotto

  • Ed on May 08, 2017

    Non-vegan version - Just add parmesan (1/2 c.) instead of nutritional yeast. Garlic unnecessary. If asparagus thin, don't parboil, just add 5~10 minutes before risotto is finished.

• Pasta with broccoli, olives and pistachios (Sugo con i Broccoli alla Siciliana)

  • Rutabaga on March 22, 2015

    This is a fun way to punch up the flavor of pasta with broccoli, and the ingredients are common pantry items. It's also quick to prepare.

• Buckwheat granola

  • Melanie on November 05, 2014

    Tasty and easy to make, this was a good way of using up some buckwheat and an old banana to create a different granola than the usual oat blend. I will probably make this again, but on occasional rotation.

• Salted butter pecan granola

  • Rutabaga on July 30, 2015

    This granola is delicious and, as you would imagine, pretty rich and full-flavored. I enjoy it mixed with plain yogurt (to temper the sweetness) and blueberries, but other fresh fruit, such as peaches or nectarines, would also be a good match. I cooked the granola far longer than recommended, for at least 1 1/2 hours total, to get it to a nice caramel color. It would doubtlessly cook more quickly if spread among two sheet pans rather than one.

• Lemony asparagus pasta with mushrooms and herbed ricotta

  • gquillen on June 17, 2016

    This is delicious. It would be even better with toasted walnuts or pinenuts added just before serving.

• Ultimate chicken tikka masala

  • ksg518 on March 06, 2017

    I've made this recipe several times and it is always wonderful. Since it requires that the chicken be marinated overnight, it's probably not a weeknight recipe. The author is correct that giving time for the onions to caramelize is key to the final product. I've found Sriracha sauce can be used to up the heat for the final product.

• A warm pan of chickpeas, chorizo, and chèvre

  • Rutabaga on April 28, 2016

    Since I had most of these ingredients on hand, I decided to whip this up for a simple dinner. It's not bad, but not particularly exciting. To be fair, I didn't have chorizo or fresh herbs, which would definitely have livened it up. Feta would be a good cheese alternative. Goat cheese was fine, but mine melted into the dish quite easily, so I ended up just stirring it in.

• Chicken lady chicken (Poulet crapaudine façon)

  • Bethcote on April 08, 2015

    Had the same issue as others with almost black breast from the inital browning after 4 mins. I think I had the cast iron pan too hot. I used a 11 inch pan for a 3.5 lb chicken and it worked fine. Since the breast got too brown at first I flipped it a bit more than the recipe called for but still worked out great, tasted wonderful and the 25 mins worked well in the oven. Will make again! Didn't have harissia on hand so used Bangkok seasoning from Prenezy's.

• Baked pasta risotto with peas, mascarpone + spinach

  • FJT on May 23, 2016

    I made this because I had some mascarpone and spinach that needed to be used up and this was the most appealing recipe that came up when I searched on those ingredients! I was slightly concerned that it might be bland, so I tweaked the recipe and was very glad I did. I added a fat clove of garlic and a heaped teaspoon of chilli flakes to the onion at the start; a large handful of parmesan to the pasta along with the mascarpone and some basil leaves to the spinach and peas. The recipe has a typo about the amount of stock - I used the 1.5 cups in the ingredients list and this was just about right - the 2 cups mentioned in the instructions would make it very soupy. This ended up being quite tasty and I might consider making it again with some different flavours / vegetables.

• Orzo salad with scallions, hazelnuts, and golden raisins

  • Kfaber on September 14, 2014

    Really interesting flavors with great crunch from the hazelnuts and sweetness from the raisins. Brought this in for lunch and it was very filling.

• Cook's Illustrated's blondies

  • Jane on April 06, 2015

    I made these for a party and cut them into small squares - they went very quickly. I used pecans and a combination of white and dark chocolate chips. I looked at the tray at the minimum suggested baking time - 22 mins - and thought the center was still a bit under baked so I did another 2 mins. But when it had cooled, the outer edges were a bit overdone so next time I'll keep to the 22 mins. These had good flavor and texture.

  • sldoug on May 14, 2016

    I made these with walnuts and probably used 8-10 ounces of chocolate chips (milk) rather than just six. I cooked them for 25 minutes and while the edges were deliciously chewy, everything more than about an inch from the edge was softer/"fudgier" than I like. I always have this idea that I love/crave blondies, but I might actually just want cookie bars because I don't love that soft, underdone texture that is apparently a signature blondie (and brownie) characteristic.

• Creamy asparagus, lemon, and walnut pasta

  • mondraussie on April 18, 2015

    Add lemon zest to asparagus mixture to be pureed... serve with basil and shaved parmesan cheese.

• Vietnamese rice noodle salad

  • leahorowitz on June 17, 2017

    The author says "Take the recipe and run with it, using whatever vegetables and cooked meats you have on hand" and that's what I did. Used regular white cabbage (which I quickly sauteed) and some snap peas but left out the carrots. Also made it with tofu instead of meat or shrimps. And in the end forgot to add the peanuts... I made it all in one go and it took me a while to make but it's totally worth it. If you're pressed for time you could prepare the sauce (and probably some of the vegetables) in advance.

  • Frogcake on June 17, 2017

    A very satisfying dish with bursting flavours. Very nice for a hot summer night with grilled lamb steaks. It's a flexible dish that you can make with anything in your vegetable bin, including use-it-or-lose-it veg. Will definitely be making this one again.

  • eliza on July 07, 2017

    I found this recipe to be fine, but it was not as flavourful as I was expecting given all the seasonings. I used all veggies from my garden including snow peas and snap peas as well as Thai basil, mint, and parsley for the herbs. If I make this again, I would probably add less water to the dressing; perhaps a better quality fish sauce would help too.

• My New Roots' life-changing loaf of bread

  • Astrid5555 on May 20, 2015

    This is truly outstanding and incredibly easy to make. Mixed everything together in my loaf pan the night before and baked it in the morning, just in time for lunch sandwiches. Made the almond substitution.

  • DKennedy on September 06, 2015

    This is the variation Rande uses. She was over last night and helped me put it together. So glad to finally have a loaf in my house, will go into my regular rotation.

• Roasted potato salad with mustard-walnut vinaigrette

  • Melanie on September 13, 2014

    I used slightly larger potatoes so cut a few in half (mix of lengthways and crossways for variety). I roasted at a lower temperature for longer due to other items in the oven. This is a great one to make ahead - mix warm potatoes through mustard dressing with spring onions. Bring to room temperature the next day and mix the roasted walnuts through. I ended up forgetting about the basil but tasted great anyway. I preferred this to most mayonnaise based potato salads.

  • Barb_N on May 30, 2015

    I also made this ahead, and liked the leftovers just as much. I used more herbs and skipped the walnuts to accommodate dinner guests. I will make this over and over.

• Pasta with corn, slow-cooked tomatoes, and garlic confit

  • Barb_N on July 21, 2014

    This is a tasty, quick meal, assuming you do some advance prep as the tomatoes roast for hours. I used roasted cherry tomatoes- red and gold, and some plum tomatoes. That gave a nice contrast of sweet and tangy. I didn't taste the garlic though at all.

  • FJT on August 26, 2015

    This is very tasty. You need to use garlic cloves that are roughly the same size: I had some that were huge and some smaller ones and the small ones were like bullets by the time the larger ones were cooked through! And as Barb_N commented, the garlic was very subtle.

• Low-maintenance fish tacos

  • blintz on December 16, 2016

    This is a great way to get fish tacos on the table without the hassle of frying the fish. I used pollack from the fish share with some spicy slaw and it was perfect. One pound of fillets made enough tacos for two meals for two people.

• Fiendishly tasty bacon turkey burgers (with smoky burger spread)

  • Rutabaga on March 23, 2017

    My husband really loved the burger sauce in this recipe. As for the burgers themselves, they were good, but I made the patties a little too flat and overcooked them (always the risk with poultry that must be thoroughly cooked). Mine were a less indulgent version, as I used turkey bacon instead of pork bacon, and in place of bacon fat I used some olive oil from a jar of homemade confit garlic. The garlicky olive oil added great flavor, but the overall lower fat content also contributed to drier burgers. All in all, I would definitely make this again, but would form thicker patties and maybe even try it with real bacon for the full effect.

• Bill Smith's Atlantic beach pie

  • Breadcrumbs on July 12, 2015

    Food52 Online Recipe - I saw this on a pie blog I discovered the other day and I couldn't resist it. This sure seems like a summer pie to me. I made lemon this time. Next time I'll try lime. So delicious! The salty cracker crumb crust takes this from good to great. We're all stuffed like pigs here, I barely have the energy to type! Photos here: http://chowhound.chow.com/topics/1015217?commentId=9586

  • babyfork on July 16, 2015

    I had heard of this pie on NPR and also own a couple of Bill Smith's cookbooks. I'd been wanting to try the recipe, but hadn't gotten around to it. Then I attended the Southern Foodways Alliance symposium in New Orleans and had the great pleasure of sitting next to Bill Smith at the last dinner of the event. The next weekend I hosted a 4th of July party and my 10-year-old daughter made this pie with a little help from me. It was delicious and didn't last long!

• Martha Stewart's one-pan pasta

  • bching on August 21, 2014

    This was delicious: much better than the sum of its parts. 2 modifications I made, or will make. I did not have a straight-side skillet big enough to hold the length of the noodles so I used a large oval gratin pan which worked excellently. Secondly, next time I will add the olive oil to the pan first and swirl it around. That should help prevent the noodles from sticking to the bottom of the pan.

• Tomato-kale quiche in cheesy rice crust

  • Christine on August 05, 2014

    Used this recipe as a starting point, but made quite a few changes. Used up leftover cooked couscous instead of rice for the crust which worked perfectly. Substituted sundried tomatoes because I didn't have any fresh, and used collard greens instead of kale. Also adjusted the filling amounts to accommodate the fact I only had 4 eggs instead of 6. Also, I served it hot from the oven -- I'm not sure why it recommends you cool it for such a long time period, but I don't think it is necessary. Not a new favorite, but a tasty meal using what I had on hand.

• How to make Nigella Lawson's one-step, no-churn coffee ice cream

  • Kfaber on September 26, 2014

    So easy! Very creamy and rich

• Avocado with pomegranate molasses, tomatoes, citrus, and basil

  • Laura on September 20, 2014

    I chose this recipe because I had all of the ingredients on hand and I was eager to use up the last of the sungolds. The recipe has great potential, but I thought it was way too sweet. Curiously, my husband thought it was too tart! Also, the sungolds did not need 25 minutes to cook -- they were bursting several minutes before that time mark. I didn't have arugula, so I used salad greens from the farmers market. Probably would have been better with the arugula as that would have added a bit of a peppery bite. Still, I don't think I'd bother to make this again.

• How to make veggie burgers without a recipe

  • mondraussie on June 12, 2017

    Served with beetroot, dill pickles, red onion, rocket chile jam, sweet potato wedges and avocado/tarragon mayonnaise

• Spicy green beans (Masaledar sem)

  • planetClaire on December 29, 2014

    Gorgeous way to eat a stack of green beans - the ginger makes them *bright* hot, but not so hot the kids didn't enjoy it.

• Genius flour tortillas

  • Rutabaga on May 05, 2016

    I'm not sure I'd call this recipe "genius", although the tortillas were delicious. They weren't markedly better than my usual tortilla recipe, however, so I'm not sure I'd use cake flour for this purpose again. It does make them very easy to roll out by hand (I don't own a tortilla press), but all purpose flour tortillas aren't really difficult to roll if you put a little more muscle into it, and when making a small batch that's easily done. Also, I had to add a lot more flour after initially adding too much water, probably over half a cup extra.

• Summer tomato tartines with garlic confit

  • Rutabaga on September 01, 2015

    These tartines are essentially a variation on bruschetta, but it's a very good variation. Spreading "confit" garlic over toasted bread can't possibly be a bad way to start a dish. It's perfect for a light summer meal, and the garlic oil you'll make is a boon to have on hand.

• Deborah Madison's potato and green chile stew

  • Rutabaga on September 16, 2014

    This soup is both simple to make and, like many soups, does well when made in advance. I doubled the recipe, using Yukon gold potatoes, chicken stock from the freezer, and three poblano chiles. It's not very spicy, but has a nice warm flavor. My husband recommends stirring in lots of sour cream and sprinkling over Tajin (Mexican lime chile powder).

  • sldoug on January 23, 2016

    Given that this is a Genius Recipe, I was expecting to be amazed, but really the soup was just fine. I tripled the recipe and used six Anaheim peppers. I tried to seed them carefully, but it's hard to identify the ribs after the peppers have been roasted, which left this soup not super spicy but spicier than my kids could take. A substantial dollop of sour cream and a big pinch of cilantro are key to this soup's tastiness.

• Apricot, date, and cashew snack balls

  • Rutabaga on October 21, 2014

    My three year old loved these snack balls - that makes it a five start recipe in my book! I used the ingredients listed, with the exception of substituting peanut butter for almond butter. You could easily swap out different nuts for the cashews, or another dried fruit for the apricots, but I think the dates are essential. Since I don't have a food processor, I used the Vitamix. To my surprise, tamping down the sticky mass caused the Vitamix to suddenly shut down; apparently it was starting to overheat. Fortunately it was undamaged, and the balls were already blended well enough to finish by hand. If using a Vitamix, don't run the machine continuously, but only in short spurts, pushing the ingredients down when the motor is off. Scraping as much of the mix as possible from the bottom of the blender proved to be the only challenging part of this recipe.

• Peach and almond clafoutis

  • bwehner on March 11, 2016

    The slivered almonds are a nice addition

• Spicy, peanutty udon with kale

  • Rutabaga on October 13, 2014

    I threw together a loose version of this recipe - loose, in that I didn't measure anything, just dumped it in the pan - in 15 minutes flat. While I wouldn't say it's my favorite meal, it is tasty and can be so easily adapted (use less peanut butter, add toasted sesame seeds, etc), and those qualities alone merit it a place in the weeknight supper repertoire. Cavolo nero was a nice assertive vegetable to use, a good contrast with the rich peanut sauce, but you could substitute broccoli, carrots, or any other kale.

• Beet ravioli with poppy seeds (Casunziei all'ampezzana)

  • Ed on June 04, 2017

    Can more easily use wonton wrappers, making a lighter "pasta". See: https://pinchandswirl.com/beet-ravioli-butter-poppy-seeds/

• Roasted butterflied chicken with cardamom and yogurt

  • MmeFleiss on December 30, 2016

    2 tsp of ground cardamom instead of 6 cardamom pods.

• Charred broccoli and lentil salad

  • clb on January 07, 2015

    Very good indeed, though not very attractive. Makes a huge amount.

• How to make any savory galette without a recipe

  • planetClaire on January 11, 2015

    Cleaned out the vegie drawer, made this with baby spinach, toasted sunflower seeds, roasted green beans, capsicums, potatoes, mozarella chunks, parmesan. Piled into a square of freezer pastry, turned out like veg pasties, will make again.

• Tahini kale salad with dates and almonds

  • Rutabaga on January 28, 2016

    This is a delicious dressing for kale. I made the salad without the spring onions, and found the mix of flavors just right, especially the little bit of sweetness from the chopped dates. Perfect for winter, it only takes about ten minutes to throw together.

  • rionafaith on May 30, 2017

    I had almost everything for this salad in the house (except the green onions, which I omitted), so it was easy to whip up on the spot. Dressing is delicious, though definitely not enough for a whole bunch of kale, at least not the size at my supermarket... I used a bit less than half the bunch, maybe ~4 cups chopped, with the full amount of all other ingredients. Used extra lemon juice instead of water to thin the dressing, as suggested in the intro. Salad kept well until the next day's lunch, even dressed and mixed.

• Chicken Caesar salad with anchovy-Caesar vinaigrette and garlic-Parmesan croutons

  • JKDLady on April 03, 2016

    This was a very, very good Caesar salad. I liked using the dressing for the chicken as well as for the salad dressing. Great idea. I might marinate the chicken in it next time instead of just putting brushing it on before cooking. The only change I might make is to add more anchovies. What I will probably do, however, is to serve some of the fresh, white anchovies on top. Definitely a keeper!

• Spätzle with sage butter, Parmesan, and toasted hazelnuts

  • Rutabaga on April 07, 2015

    This is a scrumptious way to prepare spaetzle. Let the butter turn deep brown for the best flavor. I used he large holes on my ricer to squeeze out the spaetzle after finding the colander to be not very effective. The ricer is very messy, and the spaetzle were on the large side, but I found that wasn't a problem for this dish. The nuts and crispy sage add great crunch and sophistication. This is definitely a recipe I will make again, especially since I usually have all the ingredients on hand. I made the batter the night before and used only one extra large egg (my last one), slightly decreasing the amount of flour to compensate. It still turned out great, and came together quickly enough for a weeknight dinner. Finally, while the butter doubtlessly makes the dish, the recipe called for one cup! I used a half cup, and found that to be more than enough. Next time, I would probably use six tablespoons.

• Best ever turkey chili

  • Rutabaga on May 02, 2017

    While I wouldn't go so far as to call it "best ever", this is a good, solid turkey chili recipe. I kept my spices on the milder side to accommodate young palates, and used 1 1/12 pounds of ground turkey, which made it a bit meatier and less saucy. It's a great dish to make ahead.

• Creamy mushroom pasta

  • FJT on November 09, 2015

    A quick and easy mid-week meal. I added the cream after I'd reduced the rest of the liquid and just simmered it for a few minutes before serving rather than boiling it as the recipe suggests. Everyone enjoyed it.

• Homemade Cheez-its

  • Rutabaga on March 20, 2015

    These crackers are dangerously delicious. Just like me, my three-year-old did not want to stop eating them, and he even went so far as to start singing songs about them and to tell our neighbor, "we have cheese crackers at home!". Roll them out as thin as you can, as mine puffed up quite a bit in the oven. Perhaps this is why they didn't end up as crispy as store-bought crackers. I used three year aged white cheddar - probably not the most economical choice, but a very tasty one.

• Cranberry Newton bars

  • Zosia on May 03, 2016

    I loved the high fruit to dough ratio in these! Half the dough mixture seemed insubstantial as a base so I used a bit more, probably 2/3 of the recipe, so my top crumble was quite sparse - much like the photo. The dough was soft and a little crumbly and tightly covered, the bars retained their texture. I used some of my own homemade cranberry sauce that had been in the freezer since Christmas but these are good enough to warrant making a new batch.

• Not your traditional Korean tacos

  • Rutabaga on April 18, 2015

    We really enjoyed these flavorful tacos. The condiments are easy to make, although I had some trouble getting the blender to blend the small amount of salsa verde, and had to scrape it down many times. To be fair, I think I should have had more cilantro, but it still tasted good. Unfortunately, I forgot to caramelize the onions, but we did add kimchi and queso fresco as toppings, which I highly recommend.

• Cracklin' cornbread

  • ldtrieb on April 13, 2016

    Made this last night,it has no flour or sugar, really quick to make. I just chopped up some cooked leftover bacon instead of grinding raw bacon which would have created a big cleanup. I had bacon fat saved and supplemented with butter. I loved the sizzle of spooning the batter into the hot frying pan.

• New England spider cake

  • chawkins on March 02, 2015

    Creamy custard between two layers of not-too-sweet cornbread. Can eat it for breakfast, as a dessert or snack with a cup of tea. Very easy to put together, no need for a mixer, just a whisk to blend everything together and pour the cream in the center.

• Crunchy cabbage salad with miso-ginger dressing

  • KarinaFrancis on March 18, 2015

    I made this for the dressing to use up some miso. It's tasty and the ginger adds punch. Would be a great picnic slaw

• Brown butter blondies

  • Rutabaga on April 19, 2015

    I quadrupled this recipe, using two 8x8 and one 8x11.5 pans. Obviously, this made for thicker, gooier bars, even though I probably baked them for about 20 minutes above the suggested bake time. It's very hard to tell if the bars are done, as I found them to be extremely soft and almost raw in texture in the middle. Those who love to eat cookie dough will doubtlessly love these! I had stirred the chocolate chips into the batter when still warm to achieve the marble effect, but found that the chips melted completely into the batter in the oven. Perhaps this also contributed to the gooey center. The flavor is fantastic, though. Next time, I want to try just one batch in an 8x8 pan and see if I can get them to firm up a bit better.

• Lacinato kale gratin

  • Rutabaga on November 04, 2015

    I found this kale gratin to be especially delicious. Cream and cheese notwithstanding, my husband thought it was just fine - he prefers crispy kale (although the top bits do crisp up here). Using one large bunch, I made a half batch in a smaller pan, and baked it for only 50 minutes. It was done well enough at that point, but another 10 minutes in the oven would have been ideal. While this dish takes very little work to put together, the long time spent in the oven means it's not a feasible option if you have to put dinner on the table quickly.

• Sweet potato lentil curry soup

  • sldoug on April 09, 2016

    I accidentally made this with coconut cream instead of coconut milk (grabbed the wrong can at the store), my carrots and bell pepper were closer to a heaping cup and I used chicken stock instead of vegetable, but otherwise I followed the recipe exactly. Although the commenters on the recipe seem uninterested in adding sugar per the instructions, I found an added half tablespoon (or so) really did brighten the whole dish and allow the contrast of the cilantro and lime to really shine. At first I didn't love this soup. It had originally smelled so deliciously coconutty, but that flavor really didn't shine through in the end product. But then, when I finally sat down to a bowl, it grew on me and I really liked the sweet/lime/cilantro combination. Sadly, my kids didn't love it, so I probably won't make it again, but it was a good way to use up the lentils that seem to endlessly multiply in my pantry.

• Braised onion sauce

  • Frogcake on September 27, 2016

    This sauce is magnificent! My family loves the carmalized sweetness of the slow braised onions with pasta -pappardelle or linguini. I've used Marsala in place of Madeira. As well I've used this sauce as a base for other pasta sauces. For example, I've added pulverized roasted squash, pancetta and two cups of heavy cream to make the sauce. This I served with spelt linguini and fried sage leaves. Delicious!

  • bching on December 09, 2016

    We loved this. We added some cubed sauteed mushrooms. It could be varied in many ways depending on what's in the house.

• Red chilaquiles with fried eggs

  • FJT on July 16, 2015

    This was easy to make and very tasty - definitely one we'll have again. I used honey instead of agave syrup, added a few more chipotle chiles in adobo because we like things spicy and I poached rather than frying the eggs, but otherwise I followed the recipe. The only thing that takes time here is frying the tortillas ... it would be very tempting to buy some good quality tortilla chips next time to cut that step out, but as I usually have corn tortillas on hand and the frying can be done in advance I may not be too tempted to cheat!!

• Slow cooker chicken Parmesan soup

  • sldoug on October 25, 2015

    Made for dinner October 2015. Doubled the recipe but only used 20 oz crushed tomatoes (what I had), and used 1.5 lbs. chicken (two breasts). I wanted it a bit sweeter so I added sugar, but it got away from me so I probably added 2 T. which was a lot and made for a sweeter soup but wasn't terrible. I also used mini farfalle, but it definitely needed something hardier. It was good, but I can only love a tomato based soup/stew so much.

• Pistachio cake with lemon, cardamom, and rose water

  • damazinah on March 27, 2016

    This was OK, but not worth keeping.

• Renee Erickson's sautéed dates

  • blintz on January 09, 2016

    Made these tonight as an experiment before having guests tomorrow night for wine and apps. They are delicious but seem too sweet--even with lots of sea salt-- for an appetizer. Maybe they'd work as a great dessert alongside some fresh fruit?

• Chicken gratin

  • Barb_N on November 22, 2015

    This is definitely best reserved for a special occasion, unless you are in the habit of cooking with butter, schmaltz, heavy cream and egg yolks on a regular basis. Aftr browning the chicken, and browning bread crumbs in the pan drippings, an incredibly rich cheese filled custard is poured over. The breadcrumbs anneal with the skin like a great fried chicken and the meat is moist from baking in the custard. A little custard goes a long way. I did not taste any lemon juice or white wine in the finished dish, leaving the gruyere as the only sharp note. When I make this again, after a long period of asceticism, I might add sharp mustard or a lot more lemon juice.

  • Astrid5555 on January 06, 2016

    Amazing! I have been meaning to make this recipe for a long time now and after all the buzz this recipe had gotten recently I finally had to try it. Boy, this is delicious (and definitely not healthy from all the cream, cheese and butter), the whole family loved it a lot. The sauce bakes into a creamy yet curdled custard, which keeps the meat deliciously juicy and tender.

• Homemade mascarpone cheese

  • twoyolks on May 08, 2017

    This worked. It was a bit difficult (and messy) to get the mascarpone off the cheese cloth after draining.

• Buttermilk and honey buns

  • danibattle on June 02, 2017

    These were tasty, but I will be making a few changes to the next batch: These cooked up very dark - sugar almost caramelized - and set up almost hard. Will reduce filling and topping a little. Quick set of topping filling makes it important to get them out of the tin fast! Going to bake in muffin tins next time as I am baking these to freeze individually. Dark color was too dark - going to try changing temp/bake time

• Sun-dried tomato and basil white bean veggie burgers

  • Rutabaga on August 05, 2015

    These are some of the best veggie burgers I've made; they have an appealing taste and texture, are simple to prepare (great for preparing in advance), and hold together very well. We ate ours on brioche buns with mayonnaise, fresh tomato slices, and arugula.

  • Rutabaga on January 04, 2017

    I made these again and added some extra ingredients I had lying around - a small handful of pinto beans, some leftover stuffed mushroom filling, two egg yolks in place of one whole egg. The taste was still quite good, but they didn't hold together so well this time. Oddly, this was another dish where the baby happily ate it while the five-year-old had to be cajoled into even trying it.

• Olive-oil braised broccoli rabe

  • Frogcake on December 10, 2016

    Not sure how many times I've made this now. Every time I see a big mound of discounted broccoli rabe, I buy it to make this. I serve it as a side or tossed with linguini. Yum.

• Cornmeal-cherry scones

  • damazinah on March 13, 2016

    These have a really good buttery-corny-tangy flavor, although the consistency is more like a corn muffin than a scone. The dried cherries are great, although I think dried blueberries with some lemon zest would work well too.

• Almond coffee cake

  • damazinah on February 01, 2016

    Good almond flavor. The cake is moist and dense, with a slightly chewy texture.

• Easy Greek chicken meatballs

  • damazinah on August 15, 2015

    Good, easy to throw together. You could probably shape the meatballs beforehand, then refrigerate until ready to bake them. Will definitely make again.

• Flourless almond and coconut cake

  • damazinah on September 28, 2015

    Very good cake, quite moist. This is really versatile, too, as you can add coconut, nuts, dried fruit, or replace the vanilla extract with lemon or almond. Can be served plain or with fruit, whipped cream, zabaglione, lemon curd, the list goes on!

  • e_ballad on June 20, 2017

    Very easy to put together & really tasty. And can be gluten-free to boot (if you use the right baking powder). A great recipe to keep up your sleeve.

• Chicken with caramelized sumac onions, preserved lemon, and Israeli couscous

  • jumali on December 08, 2015

    I was skeptical about the amount of spice, but both my husband and I loved this dish. I used red onions and boneless chicken thighs.

• SM Jenkins cocktail

  • debkellie on February 19, 2017

    Refreshing fro a summer afternoon ... deceptively so!

• Momofuku's soy sauce eggs

  • damazinah on July 01, 2016

    These are quite good! They're basically a asian-marinated boiled egg, which makes me wonder what other marinade flavors would be a good match with eggs. Montreal eggs? Chipotle lime eggs?

• Roasted carrots with carrot top pesto and burrata

  • CindyinOttawa on September 20, 2015

    This was a great way to roast carrots, but I didn't like the pesto at all. It smelled and tasted like bad grass. Not sure what I did wrong, as I followed the recipe exactly. Extra seasoning and cheese did not help to cover the bad taste.

  • tasteslike on July 05, 2016

    Really loved this. Made with fresh baby carrots (greens attached) from farmers' market. Was out of walnuts, so substituted pine nuts. Next time will double recipe - everyone wanted seconds. Use cast iron pan for better browning of carrots. The finished plate is picture perfect. Re: CindyinOttowa's comment, maybe the carrot greens were either too mature or old? With young carrots, the greens added wonderful flavor.

• Quinoa-stuffed bell peppers with basil sauce

  • KZielke on August 08, 2016

    Delicious. Quinoa is usually 2:1 liquid to quinoa, but is listed as 1:1 in this recipe. Increased broth by one cup and it worked quite well.

• Spicy, smoky homemade kale chips

  • Aggie92 on December 23, 2016

    Yummy! They aren't even cool and I can't stop eating them! Love the spice combination with a healthy dose of dried red pepper flakes.

• Sesame-miso asparagus and tofu salad

  • clcorbi on May 03, 2017

    Very simple, flavorful, and healthy. I intended to serve this salad over rice for dinner, so I made an extra half-portion of the dressing. I didn't have mirin so I subbed rice wine vinegar with a pinch of white sugar. For dinner I also put a fried egg on top of my salad and rice bowl, but this salad is so good that I'll eat it by itself for lunch and will definitely be satisfied. I also imagine you could sub in other vegetables here when it's not asparagus season (I'm thinking zucchini would be nice).

• Herbed feta and steak sandwich

  • SACarlson on October 10, 2015

    This was also great on ciabatta.

• Soft pretzels with beer cheese

  • Rutabaga on May 16, 2016

    I just used this recipe for the beer cheese, which was delicious served with pretzels from our local German bakery (there's nothing like real Laugenbrezeln). I used Rauchbier (smoked beer) and extra sharp white cheddar, which made for good flavor, but lacked the pretty golden color of the photo here. This is a nice adult pub cheese, but may not be the most kid-friendly option.

• No-cook butter pecan ice cream

  • bching on February 11, 2016

    Edible but not repeatable. It's a quick and easy recipe with a can of condensed milk substituting for sugar and eggs. The texture is slightly on the grainy and runny side although the toasted pecan flavor is good.

• End-of-summer vegetables roasted Thai-style with tofu

  • hourlongshower on October 24, 2016

    Made this on Thursday and still working through the leftovers. Very sweet, mild and filling, I cut the vegetables into chunks to allow quick/even cooking. Best served with a healthy squirt of sriracha sauce.

• Speculoos breakfast cake

  • Zosia on August 18, 2015

    Very tender, subtly spiced cake with a caramel flavour that made a delicious dessert. I used 130g whole wheat pastry flour and 80g sugar.

• Switchel

  • ldtrieb on August 27, 2015

    I made this today, the weather is oppressive and this drink is cooling. I only let it steep 40 minutes, it should be fantastic after 12 hours, if there is any left.

• Savory Japanese cabbage pancake (Okonomiyaki)

  • Yildiz100 on January 13, 2016

    Liked this, but felt it called for too much cabbage for the amount of batter.

• Sally Schneider's slow-roasted salmon (or other fish)

  • gastronom on August 07, 2016

    Highly recommend this method of cooking salmon, esp. wild. Moist, flavorful.

• Dark chocolate and walnut zucchini bread

  • damazinah on July 02, 2016

    This was pretty good, although I probably wouldn't make it again unless I happened to have an overabundance of zucchini. Also, I'd probably add about a teaspoon of cinnamon.

• Cherry tomato tequila butter salsa with fried fish

  • Waderu on March 18, 2016

    Made this last night with halibut and used frozen tomatoes from our local frozen CSA. Excellent!

• Tahini roasted broccoli

  • Rutabaga on October 25, 2016

    This dish is quick and easy, and both my husband and five-year-old happily ate it, which means it's a winner for our family. I found the tahini sauce was quite thick, so I might thin it with just a tablespoon or two of water next time.

• Spanakopita grilled cheese

  • Rutabaga on October 14, 2015

    This is a really tasty way to add some vegetables to grilled cheese. I left out the dill and used gouda in place of provolone, goat cheese in place of feta, and found that to be a delicious combination. It pairs perfectly with rich tomato soup, and helps make that common comfort meal a little more substantial.

• Pistachio and honey crème brûlée

  • leahorowitz on September 19, 2015

    See comments here for other suggestions of how to flavor the crème brûlée: http://food52.com/blog/14135-get-more-creative-with-creme-brulee

• Chewy layered roti and kickass dip

  • ctheberge on January 02, 2016

    Thought this needed a bit of acid. A little lime juice and tomato ketchup made it better. The spiced oil added a nice depth.

• How to get lots of protein as a vegan (Fully loaded vegan burritos)

  • Barb_N on October 03, 2015

    I think there is a mistake in the ingredients list- it lists chicken broth for a vegan burrito

• A Spicy Perspective's garlic lime oven-baked salmon

  • Laura on October 10, 2015

    This is one of the Food52 Genius recipes. I don't know about 'genius,' but it was a very nice recipe. The sauce of lime juice, grated lime zest, garlic and jalapeno pepper made a really tasty topping for the salmon. It could not have been simpler to put together and it's an attractive and healthy dish. My one quibble with the recipe is that 300 degrees is just not hot enough, especially when it calls to only cook for 10-15 minutes. I had roasted vegetables in the oven at 425 prior to putting the salmon in, so, with this concern in mind, I decided to wait to lower the temperature until I actually put the fish in the oven, so that it would be hotter than 300 for at least part of the cooking time. Still, after 15 minutes, it was not done to my taste (and we like it underdone in the middle), so I increased the temperature to 350 and cooked for another 5 minutes. Then it was done. I'd definitely make this again, but with adjustments in the cooking temperature.

• Heidi Swanson's green pozole

  • Rutabaga on November 30, 2015

    I doubled the recipe to make a big pot to share, and used one enormous can of hominy instead of soaking and cooking dried hominy. Unfortunately, the mixture bubbled and spat like crazy when I added the pepper puree to the hot oil. Maybe it would be better not to double the oil when doubling the recipe. For toppings, we used pepitas and queso fresco, although I look forward to trying the leftovers with avocado, too. Crema or sour cream would also be a nice option. Mine deviated from Swanson's in that I used turkey stock in place of water, although I think there is enough flavor in the pepper puree that water would be OK here. The texture is thicker than other pozole soups I've tried, which are usually quite brothy, but the flavor is vibrant and fresh for a fall or winter soup.

• Chicken thighs with tomato, orzo, olives, and feta

  • FJT on September 08, 2016

    Packed with flavour this was an easy weeknight supper. I added the paprika, oregano and seasoning to the chicken thighs (which I'd cut into three pieces each) a few hours before I wanted to cook and I added the red pepper flakes which appeared in the ingredients list but not in the method when I sautéed the garlic, otherwise I followed the recipe. Made with gluten-free orzo. Delicious!

• Banana bread blondies

  • Rutabaga on November 10, 2016

    These bars offer the advantage of being made all in one bowl. They're quick to throw together, and a yummy treat for both kids and adults. Since I brought these to my son's school, I used chocolate chunks instead of nuts.

• Coconut blueberry pancakes

  • Lepa on June 27, 2017

    These pancakes are extraordinary. I think they are my new favorites! The coconut creates a crunchy, sweet crust on the pancake and the blueberries complement the coconut perfectly. I found this batter to be a bit thicker than I like so I added a bit of milk to thin it. I made 1.5 recipes so I added two eggs instead of one. I subbed in 1/2 white whole wheat flour to make it a bit healthier. Everybody in my family was simply blown away with how delicious these were!

• Molasses sugar cookies

  • clcorbi on December 11, 2016

    Made for our Christmas cookie tray--these are pretty good but ended up looking nothing like the photo. They are much denser and chewier. Not that that's necessarily a bad thing, it's just that I don't understand how this recipe as written could ever produce a cookie that looks like that delicious photo! The proportion of wet to dry ingredients just seems off to produce a flat, crisp-edged cookie. I do like how these have a nice, mild flavor, but would not make again as there are so many other cookie recipes to try.

• Couscous salad with chickpeas, carrots, and feta

  • Rutabaga on November 10, 2015

    I made this using one cup of (uncooked) regular whole wheat couscous, and also added lemon juice to the dressing. With the feta, it's salty and satisfying, very easily adapted to what you have on hand, and would be a great picnic dish in summer.

• Shaved fennel and apple salad

  • spammyjae on November 11, 2015

    delicious! mint essential. try skipping blanch/toast steps? to save time. also combine addition of 2 halves of oj to one step, the dressing/soak w/ currant/raisin.

• Deep-dish pot pie

  • Rutabaga on November 25, 2015

    This is a good recipe to prepare ahead of time, just keep in mind that the baking time is almost an hour, and it will also need to rest for another half hour prior to serving. Be sure to season the filling well; I think mine was slightly underseasoned. It's such a large amount, you may need to add more salt than you expect, unless you are using a salty broth. The filling is good, classic chicken pot pie at its best, and the presentation really wows. Plus, there is plenty of crust for those whose favorite part of a pot pie is the pastry.

• Maida Heatter's Budapest coffee cake

  • Melanie on October 17, 2016

    We loved this - best made when you have visitors as the cake is at its best on the first day (even better - within a few hours after removing from the oven so that it is still warm). I allowed the cake to cool a while before adding the glaze. Great layers / swirl thanks to the nut filling.

• S'mores cookies

  • Rutabaga on October 14, 2016

    My five-year-old proclaimed these were "the best cookies ever!" Of course, he is prone to hyperbole, but these were quite tasty. I neglected to leave the marshmallows out to sit overnight, but having come from an already opened package they were already ever so slightly stale. Some of them completely melted during the baking, but this was no loss, as they transformed into a crisp, golden fringe at the edge of the cookies. Be sure not to overbake to keep them moist and chocolatey.

• Chinese chicken with black pepper sauce

  • darcie_b on January 17, 2016

    I made this with boneless skinless chicken breasts instead of thighs and substituted celery for peas. It was a good approximation of the Chinese buffet staple only less greasy. My husband enjoyed it and this will go into the rotation for easy weeknight meals.

• Sheet pan lamb meatballs with cauliflower and tahini-yogurt sauce

  • FJT on January 10, 2017

    This was nice enough but we found it a bit bland. I didn't have Aleppo pepper, so substituted ancho chilli powder (after some internet research) and this could account for the lack of punch. Definitely doesn't serve 4 people unless the intention is to serve it with something else and there was no mention of that in the recipe. Served 2 and didn't leave us feeling like we'd overeaten!

• Moroccan chicken hash with harissa cream

  • FJT on March 19, 2017

    This was tasty enough and quite a good way to get my husband to eat lots of vegetables (he will eat just about anything if there's an egg with suitably runny yolk on top!!), but it didn't wow me. Not sure why.

• The Kitchn's lofty buttermilk pancakes

  • damazinah on February 02, 2016

    These are just fantastic, and so easy. The high butter content gives them a very lightly crisped surface that goes well with the fluffy soft inside.

• Swedish semlor

  • Yildiz100 on February 21, 2016

    Very good dough that was very close to what we had in Sweden. I did think the outside wasn't quite as soft as it should have been but perhaps I over cooked them by a minute. (14 minutes ) I did my own filling but if I were to use this one, I'd omit the lemon zest. It's got no place in semlor!

• Donna Hay's food processor carrot cake

  • Prim on February 15, 2016

    Cake is moist, the ground nuts adds to the flavor and I added nutmeg. I used a basic cream cheese icing.

• Vietnamese coffee cake

  • rionafaith on October 23, 2016

    Delicious, but very sweet and not as much of a pronounced coffee flavor as I would have liked. I used the full 1/2 tsp of cardamom and don't think it was too much at all -- it was actually fairly subtle. I omitted the optional cream in the brigadeiro frosting as I didn't have any on hand, and it was just fine. Boyfriend loved this and kept sneaking back for another slice.

• Salmon with the greenest tahini sauce

  • Laura on March 11, 2016

    The cooking method for the salmon (stovetop sear, pan-roasting in oven for a few minutes) produced really nicely cooked fillets. I was less thrilled with the sauce -- it was quite tedious to prepare and I felt it had too much tahini relative to the green elements -- tahini was the primary flavor. On the other hand, it was a lovely light green color, perfect for spring. I might try it again and just cut back on the tahini. I didn't bother with the cucumber and radish salad, although I'm sure that would add a nicely refreshing accompaniment.

• Greenest tahini sauce

  • Laura on March 11, 2016

    I made this to accompany the salmon recipe and I found it disappointing and not a particularly good partner with the salmon. It was rather tedious to prepare and I felt that the tahini overwhelmed any other flavors -- there was definitely too much of it relative to the other ingredients. It did make a very lovely, light green sauce, lighter in color than that shown in the photo. I doubt I would bother to make this again, but if I did, I'd cut back on the tahini.

• How to make kecap manis

  • gquillen on March 05, 2016

    I made the sauce with tamari, coconut sugar, garlic slices and red chile flakes, then used it in a stir fry with mushrooms, sockeye salmon, carrots, snow peas, ginger, garlic, and udon noodles. It was delicious.

• Tofu breakfast scramble

  • lajaxon on July 09, 2016

    I just made the tempeh bacon portion of this recipe. Easy to do, though overall I would say lacking in the bacony maple, smoky flavors.....

• Jacques Torres' chocolate chip cookies

  • Frogcake on October 28, 2016

    These chocolate cookies are over the top because of the melted chocolate and sea salt combination. Wonderful recipe!

• Marcella Hazan's white bean soup with garlic and parsley

  • cespitler on January 02, 2017

    Today I found the soup recipe that I've been searching for! White Bean Soup with Garlic and Parsley is fantastic. I used Marcella Beans from Rancho Gordo for the first time in this dish. I also added carrot, celery, and onion in a small dice before I put the garlic in the oil. Simmering the garlic in the oil and then adding the beans to simmer before adding the broth really brings the garlic across the soup. I used the broth that I made the other day from the Anna Thomas Love Soup book.

  • TrishaCP on March 20, 2017

    Thanks Carrie for flagging this for me. This soup is amazing. With so few ingredients, I was really expecting to feel that I would miss onions or carrots or something, but I didn't at all. I also used Rancho Gordo's Marcella beans and they really shined in this application, which is really about the beans. I doubled the garlic to about two teaspoons and also doubled the broth since I was making it in advance and knew it would thicken overnight. Take the time to cook the garlic very slowly like Marcella says, because it permeates the oil and then the whole pot of soup so beautifully.

• Black pepper and Parmesan panna cotta

  • gquillen on October 05, 2016

    I made this recipe 10/16 using 2 tsp gelatin powder instead of gelatin sheets (bloomed it in 1/4 c of the milk). I also used whole goat milk and goat milk kefir, no heavy cream. I let the milk/cheese gelatin mixture cool down for 10 minutes before stirring in about 1/2 cup of kefir, to avoid killing the probiotics. Poured into small ramekins and chilled. It came out great, but is very rich. Next time I may try making it in a silicon ice cube mold - much smaller portions. Would be great for appetizers, ice cube sized panna cotta sitting on a basil leave on a parmesan chip, with 1/2 a cherry tomato and drizzle of thick balsamic on top.

• Moroccan-spiced chicken with dates and shallots

  • SilverSage on May 17, 2016

    For the most part, the flavors are wonderfully warm and spicy. However, the large quantity of medjool dates made this way-way-way too sweet. Next time, reduce the dates by half, and add something salty/sharp/sour to balance it. Olives or citrus could work, either in the dish or as a strong flavor in the couscous.

• Nigella Lawson's very smart strawberry streusel cake

  • e_ballad on March 17, 2017

    This was dangerously good. I can't fit into my pants anymore, but it was worth it.

  • twoyolks on May 01, 2017

    I found this to be mediocre. Pureeing the strawberries makes this into a jam tart with a streusel topping. The strawberries tasted cooked and not fresh.

  • TrishaCP on June 15, 2017

    We really liked this cake. I thought it tasted nothing like a jam tart-the strawberries were light and fresh tasting to me, but I did use a strawberry jam that wasn't super sweet. My cake was ready after 40 minutes, and I used all AP flour and skyr instead of sour cream (what was on hand).

• No-churn coffee-cinnamon ice cream with caramel sauce

  • Zosia on June 04, 2016

    Note that the can of sweetened condensed milk is to be divided between the ice cream and caramel sauce. I missed this direction and used the entire can in the ice cream with none left for the caramel. I increased the cream, cinnamon and brewed espresso accordingly making almost a double batch. The flavour was very good, reminiscent of cappuccino, but it was quite dense and rich. Best served in small portions.

• Zuni Café bread salad with currants, pine nuts, scallions & roasted chicken

  • Frogcake on June 05, 2016

    This is the best bread salad I've ever made. It's easy to make and absolutely yummacious with the roasted chicken. Tastes just like the real thing at Zuni's!

• Caramelized onion, coconut, and egg curry

  • macfadden on April 07, 2017

    Do not be deceived. No onion in the history of onions has ever been caramelized in 15 minutes. It takes about at least 40 minutes.

• Coconut-crusted chicken lettuce wraps with mango lime salsa

  • sherrib on July 21, 2016

    This was a really great tropical summer dish. The flavors and textures complemented each other beautifully. The entire family enjoyed it. If I were on vacation at a resort somewhere I would want to order this for lunch everyday poolside along with a frozen cocktail. The only minor issue was that the breading around the chicken would come off a bit after cooking. I've experienced much worse so it wasn't that bad. It's a typical problem with gluten free breading.

• Perfect roast salmon

  • hourlongshower on October 17, 2016

    The Mr. made this on Saturday. It was pretty good, but I don't think the yogurt sauce was necessary. Lighter hand on the dill and mayo next time, and a squeeze of lemon before serving.

• Tomato salad with grilled corn, feta, and hazelnuts

  • Rutabaga on August 28, 2016

    This is a wonderful salad for summer corn and tomatoes. I had grilled corn left over from the previous night, which made the salad quick to prepare. No need to measure - I just used the recipe as a guideline and tossed together the amount of ingredients that felt right. Since I had no lamb's quarters, I added some basil, always a good match with corn and tomatoes. The addition of feta and hazelnuts help set it apart from the typical tomato salad.

• Meatballs with mint and garlic and tomato and cucumber salad) (Beef kofte and Shirazi salad)

  • hourlongshower on October 17, 2016

    This was delicious! Next time I think we'll cook the meat balls in the oven since they are fairly delicate and fell apart while trying to brown them. Did not make the sauce as we were strapped for time and served with tahina in the Israeli way. I would like to try this as written at some point.

• Canal House's chicken thighs with lemon

  • chawkins on October 08, 2016

    More of a technique than a recipe. Great results for such a simple preparation with just two ingredients.

• Chinese chicken salad

  • rionafaith on February 23, 2017

    Decent starting point salad, open to variations. I used half a small head of napa cabbage, a tiny wedge of green cabbage I had hanging out in my fridge, 1 carrot (grated), bean sprouts, cucumber, scallions, and cilantro. The dressing leaves a little something to be desired -- could do with some sweetness and/or heat to make it a little more interesting. I'm storing the cut veggies and dressing separately in the fridge in hope that it will keep well for several days.

• Zucchini involtini with Swiss chard & ricotta

  • mondraussie on July 03, 2017

    I cooked the polenta version, added a bit of goats cheese.

• Roasted mushrooms with sherry + creamy polenta

  • meggan on January 02, 2017

    I dunno - this was a little disappointing. I think the mushrooms didn't really add a lot of flavor. I think I needed more sauce or maybe even more mushrooms.

• Curried lentils with coconut milk

  • meggan on October 25, 2016

    This was kind of meh. I used red lentils but then I didn't have enough and had to add yellow split peas. The difference in cooking times made the red lentils overcooked while the peas were still a little hard. A person more knowledgable about pulse cook times may not have made this mistake but I still think this needed some kind of acid to brighten it.

  • pandasaurusrex on April 03, 2017

    Amazing. So, so delicious and I don't even love lentils. Can be made with mostly pantry items and common produce. Food52 recommended a mix of red (softens quickly) and sturdier French green lentils. I used all regular brown as that's all the supermarket had. They maintained their structure well and so took longer to cook (~40-45 min). Suggested pairing of dollops of plain yogurt = awesome. The cold, tart yogurt was a great contrast and gave the dish a brighter dimension. Ideal cheap, lazy meal for when nothing's in the fridge.

• Cinnamon apple tahini muffins

  • hourlongshower on October 17, 2016

    As written, the batter is really dense, more like cookie dough. I ended up having to add about a 1/4-1/2 cup more milk to get the batter supple enough to mix the apples in! I did not have ground cardamom and was having a lazy day, so I subbed in some allspice. If you don't have tahini on hand this would work well with all-natural peanut butter.

• Burmese-inspired chicken braised in coconut milk & turmeric with sweet potato

  • Barb_N on October 16, 2016

    What a flavor bomb. This is very similar to other chicken coconut curry dishes but had SOOOO much more depth. Whether it was the marinade (dry-ish rub) or the paste made of ginger, chile shallot and cilantro stems/root... this is by far the best iteration I have made.

  • meggan on October 24, 2016

    This was delicious served over rice. I reduced the coconut milk by 1/2 a cup as it was already quite oily from the coconut oil.

• Garlic fennel pork roast

  • Frogcake on March 25, 2017

    Very good recipe. I added the rind of a lemon to the paste and roasted the pork for two hours at 350 Fahrenheit due to the cut. I went one step further and served it with a mushroom green pepper cream sauce, with roast drippings added. It was delicious -rave reviews.

• Joy the Baker's olive oil-braised chickpeas (more or less)

  • Rutabaga on October 25, 2016

    These chickpeas were so good! Maybe it's all the olive oil and the salty combination of olives, capers, and feta. I used a 9x13 Pyrex pan, and they didn't get very crispy, but you could probably just bake them a little longer if that's your preference. The lemon slices and sage (which I used in place of thyme) gave the oil a lovely subtle fragrance and flavor. We ate it with rice, and found it to be a wonderful warming meal for a cold fall day.

  • clcorbi on January 23, 2017

    Yum! What an easy, tasty preparation for canned chickpeas. I decreased the olive oil to around 1/2c, omitted the olives entirely, and stirred the feta in prior to baking. I also subbed rosemary for thyme. After 35 minutes of baking, these had not gotten very brown since they are covered during cooking, so I took the foil cover off and allowed the top to crisp up for a few extra minutes before serving. Delicious.

• Kimchi stew with pork belly

  • meggan on February 02, 2017

    This okay. I have had better kimchee stews though. Letting the pork boil for only 4 minutes is crazy I think. I put it in for the full half hour and it was still not tender enough.

• Party-trick peanut butter cake

  • clcorbi on May 11, 2017

    Adding a note as a reminder to myself that we LOVE this cake--easy, delicious, not too sweet, perfect with whipped cream .

• Sheet pan roast chicken and cabbage

  • ldtrieb on March 28, 2017

    Very good, easy and quick. I've made it several times.

• Green curry porridge à la Heidi Swanson

  • ellabee on December 08, 2016

    Halve for us, maybe just use brown rice.

• Jacques Pépin's fromage fort

  • Rutabaga on January 01, 2017

    This is possibly the easiest, best way to use old cheese. I used a mix of two blues (Stilton and, I think, gorgonzola), soft goat cheese, and a little extra sharp cheddar. Even though the blue cheese flavor was prominent, this was complex and creamy enough to appeal even to those who don't normally take to blue cheese. It's definitely a recipe to keep around if you have ever found yourself keeping too many cheeses in the fridge. Any leftovers make an excellent pasta sauce.

• Victoria Granof’s pasta con ceci

  • mrsmadam on March 13, 2017

    Couldn't find ditalini so I used small penne. Goya canned garbanzos were just fine. I added 1/4 to 1/2 teaspoon of crushed red pepper flakes when the garlic was light brown and then proceeded. This gives great results for a super simple pantry meal.

• Chile en nogada bowl with turkey picadillo and walnut crema (and poblano rice)

  • TrishaCP on March 17, 2017

    This was really good. My husband made it the night before, which made it an easy re-heat for a weeknight with rice. We used a combination of turkey and buffalo meat since that is what we had on hand. We didn't make it with the poblano rice, but I would definitely recommend doing so. One of the pleasures of a regular chile en nogada is the play of the vegetal/bitterish chile with the sweetness of the other ingredients, and I definitely missed that here.

• Braised oxtail ragu

  • Astrid5555 on February 12, 2017

    So good, a winner with the whole family! A little bit more involved than I expected but still Sunday lunch-worthy if you start cooking right after breakfast. You basically make two components, first the oxtail is simmered with some vegetables in red wine for 3-4 hours. While it is in the oven you have to make another sauce on the stove top, to which the tender oxtail meat is added, to be cooked for another half hour. I used home-made chicken stock instead of water for the tomato sauce. One watchout: the recipe tells you to add all the oxtail cooking liquid to the tomato sauce. This is way too much and had I done this we would have eaten oxtail soup instead of this delicious oxtail ragu. Served with papardelle pasta and already looking forward to leftovers for dinner. Yum!

• Sheet pan chicken and cauliflower "shawarma"

  • TrishaCP on February 17, 2017

    We really enjoyed this meal, although it is very brown, especially if you serve with naan bread and yogurt/tahini sauce like we did. I only had spicy smoked paprika, so I skipped the cayenne- otherwise seasoning was per the recipe and it was good. The timing of some of the elements needs tweaking. Some of our onions burned and the chicken thighs that I had were not going to be cooked through in 15 minutes, even at 425 degrees. To resolve both problems, I turned down the temperature (385 degrees) and then let the chicken cook alone 5 minutes more than specified.

  • rionafaith on June 09, 2017

    Not a pretty dish but very tasty, and makes a great easy weeknight one-pan meal. I did not bother toasting and grinding my own spices and the flavor was still great. Nice spicy burn, so the yogurt sauce is good to cool it down, and I added some minced parsley to the yogurt sauce as well because I had it. The only thing I would change next time is instead of cutting up the chicken after removing it from the oven (which just seems backward and unnecessary), I would cut up the chicken while raw before rubbing it with the spices.

• Deep dish pizza dough

  • Rutabaga on March 19, 2017

    This dough works well for dee dish pizza, making a crust that is pillowy and tender on the sides. Since I made my dough in the morning for convenience's sake, it was a little over-proofed by the time I formed the pizza, and the sides of the pie really puffed up in the oven. They were almost two inches thick! In future, I would be more careful to keep the dough thin on the sides of the pan, as this was a little too thick for my taste.

• Deep dish tomato and mozzarella pizza

  • Rutabaga on March 19, 2017

    I just used this recipe for the tomato sauce. It's excellent; my husband especially liked it. It works well for many kinds of pizzas. Since I had only a regular onion instead of a sweet one, I added a pinch of sugar. For the tomatoes, I used Cento brand who tomatoes, which are tender enough that they break down easily in sauce without needing to be pureed. One batch made enough sauce for me to make one deep dish pizza in a nine-inch round pan plus a full batch of individual pizzas using Ken Forkish's straight pizza dough recipe from Flour Water Salt Yeast.

• Deep dish sausage, prosciutto, and onion pizza

  • Rutabaga on March 19, 2017

    This filling is a tasty combination. I used bulk Italian chicken sausage. Unfortunately, I did not chop the prosciutto, but layered strips of it in the pie. It turned out to be quite difficult to slice through the prosciutto, so it should definitely be chopped first. Also, I felt the sauce hadn't thickened enough during baking. Liquid ran out across the counter when I cut into it, even though I had waiting 15 minutes after removing it from the oven. This could probably be solved by pre-cooking the sauce to a very thick consistency, giving it an extra-long rest after removing it from the oven, or squeezing out excess liquid from the cheese (I used fresh buffalo mozzarella). My husband raved about this pizza, but not so our five-year-old - it turns out he's a pretty hard-core Neapolitan pizza fan. But if you enjoy deep dish, this is a good one.

• Smoky pasta alla vodka

  • Rutabaga on February 27, 2017

    The ingredients list does not include the optional 'nduja sausage, which I imagine is what would give this version of pasta alla vodka its smokiness. I had no 'nduja, but decided to use sweet Italian chicken sausage instead. This gave the sauce a chunkier texture, but it was a nice flavor. I doubled the recipe and used two full pounds of pasta, and found it quite saucy. My husband, a big pasta sauce fan, found it just right, so I have a hard time imagining using only 3/4 pound of pasta as listed in the recipe. One pound is ideal. This is a great dish to serve a crowd - easy to make a large batch and sure to please.

• Bitter flourless chocolate cake with coffee cream

  • bwhip on March 29, 2017

    Absolutely great. Melts in your mouth, and the coffee cream is the perfect complement. We'll make this one again. And again.

• Curried chickpea flatbread sandwiches (Trinidadaian doubles)

  • clcorbi on May 15, 2017

    I was very drawn to this recipe because I've never tried doubles before. Rather than making the pan-fried flatbreads, we ate this with some naan. I also whisked together a simple tamarind sauce to serve with it. Unfortunately, the recipe as written is almost inedibly salty. I have no idea what doubles should taste like, but I'm sure they can't be meant to taste like this. There was so much salt added--2t--that the flavors of the spices, curry powder and hot sauce were totally drowned out. My BF cooked this and he automatically follows recipe quantities, so unfortunately I wasn't able to course-correct before the salt was added. I'm sure this would be a tasty recipe if you start by adding half that quantity of salt and then up it to taste. I probably won't try this again just because I'm scarred now.

• April Bloomfield's grilled vegetable vinaigrette

  • Barb_N on May 29, 2017

    This was fine, but my recipe journal notes "not much return for the work"

• Weeknight broken lasagna with lots of greens

  • shannonstoney on June 17, 2017

    I used some kale and beet greens instead of watercress. I parboiled them first before sauteeing them with the peas.