Notes about Recipes in this book

• Yeasted waffles

  • chennes on December 25, 2010

    Batter must be prepped 12 to 24 hours ahead

  • anya_sf on January 27, 2022

    Delicious, crisp waffles, even when made with only 6 Tbsp butter. I made the batter 15 hours ahead; it rose a lot in the fridge.

• Easy pork chops

  • mfto on June 22, 2011

    Easy is the correct word for these pork chops and I would add good. I also have made the variations listed and recommend them also.

• Pork chops with mustard-sage sauce

  • mfto on June 26, 2011

    I used to make this recipe and liked it very much. Now I usually make this sauce variation for the Easy Porkchops recipe and it is easy and good.

• Pan-seared shrimp with ginger-hoisin glaze

  • ashallen on June 03, 2021

    I thought these were tasty and flavorful, but my husband absolutely looooved them. I think I'm just not loving the brand of hoisin sauce I bought most recently which is relatively thin-textured - I was hoping for a stickier/jammier glaze effect in this dish and will try a thicker hoisin sauce next time. Quick and easy to make. I made a half batch which was easy to do since the original recipe calls for cooking the shrimp in two batches. Larger shrimp (16-20/lb) than called for in the recipe worked fine given how fast everything cooks.

• Baklava

  • dbuhler on January 11, 2024

    This was not difficult, but it did take quite a bit of time to assemble. I made clarified butter using Cook's Illustrated quick clarified butter technique and got one and a quarter cups of butter. I think I used too much butter on my first layers of phyllo because I ran out at the end and had to use regular melted butter for the top. The excess butter also made the bottom super "juicy" and a little hard to eat. I didn't want to waste the extra phyllo layers so I just added them to the top, but I don't think I will do that next time, I will just add an extra sheet to all the other layers. I used orange blossom honey and would definitely do that again. Even though I made some mistakes, they were still extremely delicious and I will definitely make these again!

• Classic brownies

  • ashallen on November 26, 2019

    Nice brownies with good flavor. I've had brownies ranging from cake-like to fudge-like - these are about halfway between the two textures. Personally I prefer my brownies to be fudgier/chewier, but I still thought these were good. Co-workers enjoyed. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]