Notes about Recipes in this book

• Sweet and tangy oven-barbecued chicken

  • ashallen on October 24, 2019

    This came out really well and was easy to make. The barbecue sauce tasted a little sweet on its own, but it balanced out when it was eaten with the chicken. Recipe makes plenty of sauce for the chicken plus quite a bit extra. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

• Foolproof oven-baked brown rice

  • curls on October 29, 2016

    My go to way for cooking brown rice.

• Classic macaroni and cheese

  • LaurenB on March 05, 2023

    Did not like this. Slightly grainy and just bland. Didn't have dry mustard so used dijon, otherwise followed the recipe. Kids liked it more than I did so maybe it is just not "adult" enough?

• Spicy stir-fried sesame chicken with green beans and shiitake mushrooms

  • mfto on December 29, 2011

    I only use the stir-fry sauce when I am stirfrying chicken. I find the editor Christopher Kimbal's constant ranting against using woks to be very annoying so have a tendency not to use his complete stirfry recipes. Anyway the sauce is great. It is very handy to have to make a stirfry using leftover rotisserie chicken

• Coconut cream pie

  • ashallen on November 23, 2019

    This is an *awesome* pie!!! One of my favorites - this is one of those desserts I only make if there are many other people around to share it with because I will otherwise eat the entire thing. It has a wonderfully balanced, creamy, coconut-y flavor. Texture is great - light vs. heavy. The flavor and texture of the animal cracker crumb crust works great with the filling. The original recipe calls for 1.5 cups of heavy cream for the whipped cream topping which makes a lot of whipped cream - I sometimes dial that back a bit (anywhere down to 1 cup heavy cream) so the coconut cream filling can shine through more clearly. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]