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Notes about Recipes in this site

  • Spicy carrot and ginger soup with harissa

    • krista_jo on October 04, 2020

      This was easy and tasty and "warming" rather than "hot". I used 2 tbsp of rose harissa. It was very silky when pureed so I opted not to strain it and it was a healthy, filling meal. I question the instructions to add additional oil at the end of the cooking -- adding that oil when sweating the aromatics would probably result in more flavour?

    • minerva on September 04, 2014

      Made this with dukkah instead of pine nuts, it was great.

  • BraveTart's butternut pumpkin pie

    • louie734 on December 24, 2019

      This note refers to the pie crust used in this recipe. The technique is the easiest and produces simply the best and easiest single-crust, blind-baked shell ever. It stayed crispy underneath a pumpkin pie for a week, and the caramelized edges were so flavorful that not a crumb of crust was left on the plates. Using sugar instead of pie weights is genius. The filling I used was from smitten kitchen's classic pumpkin pie, the one where canned pumpkin is briefly simmered stovetop. Together with this crust, I blew away every pumpkin pie I've attempted before - it was superb.

    • danibattle on January 03, 2021

      Fab recipe. For years I've been making the recipe off the back of the pumpkin tin, and it's been good enough. I tried the homemade condensed milk and the homemade filling last year, and this year made the pie crust and filling but used canned condensed milk. Upshot is, everyone who loves pumpkin pie LOVES this recipe.

  • Spicy Cuban shrimp soup with noodles

    • consortiumlibrary on June 22, 2017

      Surprisingly easy, wonderfully delicious way to serve shrimp. Fresh citrus juice essential. Used Middle Eastern style vermicelli instead of angel hair (shorter pieces) and used 4 ounces instead of 6. Next time would use 3 ounces; 4 made a noodle dish instead of soup. Used fresh Alaskan spot prawns with dry brine (1 tsp salt + 1/4 tsp baking soda) for 30 minutes. Served shrimp in the shells, but would peel if serving to company.

  • April Bloomfield's deviled eggs (Cook the Book)

    • consortiumlibrary on July 06, 2016

      Straightforward well-seasoned deviled eggs. Successfully subbed basil for chervil and sour cream for creme fraiche. Deviled eggs don't usually require a recipe but, if you want one, this one reliably works. It can also be endlessly modified. I prefer the eggs cooked 9 minutes rather than 10. Finally, double the batch. These eggs go fast.

  • Poulet's preserved lemon chicken with olives with almond couscous (Cook the Book)

    • Jane on April 25, 2016

      I loved this - with many of my favorite ingredients (preserved lemons, capers, olives, almonds) no wonder. Very easy to pull together, even for a weeknight and results have tons of flavor. Since I have a large jar of preserved lemons I made, this will be a repeat.

    • Maura on February 14, 2013

      I used lemons I preserved (so easy), and used a full cup of water in the recipe. Served with almond / dried apricot couscous. Everyone loved it

    • imaluckyducky on June 01, 2017

      Remarkably easy recipe - the most arduous task is browning the chicken thighs. The sauce is packed with flavor, and goes nicely over the almond couscous in the recipe. Served with Steamed green beans and carrots with charmoula sauce from Kalyn's kitchen for a dynamite dinner.

  • Florentine bars (Cook the Book)

    • Jane on December 26, 2013

      I made these from the recipe in the book which is slightly different than the one on SE. SE says diced orange peel whereas the book recipe calls for candied orange peel which will be a lot less bitter. I made the peel from clementines, following the recipe on p.133. These bars were completely delicious. combining buttery shortbread, caramel and the tart crunch of almonds, dried cherries and dried peel, then drizzled with dark chocolate,

  • Moroccan chicken with kumquats and prunes (Dinner Tonight)

    • Jane on January 18, 2014

      This was really good. I didn't have prunes so used dried apricots instead, which was rather a lot of orange with butternut squash and kumquats. But very tasty. Nice combo of sharp kumquats, sweet apricots, sweet squash and mildly spiced sauce, heavy with onions. I served it with Date couscous from Epicurious (where this recipe is originally from) which seemed more appropriate than rice.

  • Sautéed chicken with olives, capers, and roasted lemons (Dinner Tonight)

    • Jane on March 06, 2015

      I thought this was pretty good though the lemon slices were still rather bitter and I roasted them for 30 minutes rather than 20. I think maybe even longer and with more of a char on them would have reduced the bitterness. But the sauce was good.

    • TrishaCP on March 05, 2015

      This was fine, but not outstanding. I had high hopes that taking the extra step to roast the lemons would add extra flavor beyond what raw lemon slices would add, but I didn't find that to be the case.

  • Bulgur 'risotto' with roasted asparagus (Meat Lite)

    • Jane on February 06, 2014

      I thought this looked interesting, since I had never cooked bulgur this way. The first problem was that Serious Eats was missing the second half of the recipe, though it was reasonably easy to work out what to do. There was far too much fat on the asparagus - 1 tbl butter and 1 tbl olive oil. The asparagus was swimming in it - I would just dribble some oil on before roasting. The idea of adding Brie at the end was a good one - it definitely amped up the flavor. The "risotto" tasted pretty good, not amazing but it's a decent side dish or vegetarian main course.

  • Cumin seed roasted cauliflower with salted yogurt, mint, and pomegranate seeds (Cook the Book)

    • Jane on April 18, 2012

      I cook this regularly from Cook This Now and it is one of the most fantastic dishes. Very quick and easy to put together but the flavors and textures are wonderful. I think my record was making it three times in one week.

  • Flourless Nutella chocolate torte

    • Jane on March 03, 2013

      This is one of the richest chocolate cakes I have ever made - which is a compliment in my book. Made with ground hazelnuts and Nutella and no flour, it very moist, basically a baked chocolate mousse. A great special occasion dessert and because it is so rich, one cake should serve 16 people, so it's good for a party.

  • Broccoli Romanesco (Seriously Italian)

    • Cheri on October 15, 2013

      Steam/sauté and finish by caramelizing in a splash of olive oil. Delicious. Best served simply. Mild and unique taste when very fresh. Nothing like broccoli, more like cauliflower.

    • adrienneyoung on October 15, 2013


  • Ultra-creamy spinach and mushroom lasagna

    • Cheri on October 13, 2012

      This is quite good, but don't be fooled, it is ULTRA creamy. I made 1/2 recipe. The lemon in the mushrooms gives a nice contrast flavor with the richness of this dish. A little goes a long way. This browned in my oven at 25 minutes, with no need to broil at the end. I would make this again. Prep time is truly an hour.

  • Creamy Brussels sprouts and mushroom lasagna

    • Cheri on February 24, 2014

      This is very good. I added about 1-1/2 cups shredded rotisserie chicken that was hanging out in the fridge. Added it to the mushroom layer. Included a light layer of sliced (torn) fresh mozzarella. Only used three pasta layers. Perfectly done in 30 minutes, as directed. This took about 40 min. to assemble. I'm sure it would freeze nicely. The caramelized, shredded brussel sprouts were really a nice savory note in this dish. I will definitely make this again, it's a great non-tomato alternative. Hearty winter dish. Great reheated.

  • Soft-cooked eggs on cheesy skillet hash

    • Cheri on June 22, 2013

      Easy and quite tasty. I substituted pepper jack for the cheddar cheese, which gave it just the right amount of zip for a weekend breakfast dish.

  • Chinese-style steamed eggplant with soy sauce and sesame oil

    • robinorig on August 23, 2012

      Was looking for something to do with my CSA eggplant & saw this. Really simple, delicious. Substituted sriracha for the chili oil, used the cilantro, scallions & toasted black sesame seeds. Added a bit extra sesame oil, a little less sugar & a pinch of salt. Love that there's minimal oil in it, so healthier than the usual Chinese recipe. This ones a keeper.

  • Scallion pancakes from 'The Chinese Takeout Cookbook' (Cook the Book)

    • robinorig on March 31, 2013

      Original recipe from her blog:

    • krobbins426 on November 17, 2013

      Much too fiddly for a weeknight, but very tasty.

  • Pecan pralines: he says pray-leen, I say prah-leen

    • SilverSage on March 02, 2019

      Terrible recipe. No indication of how high to cook or any visual signs of when it's done. Bring to a boil. Cook 4 minutes. Add pecans and cook another minute. I cooked on medium high for 3 minutes and it was way too long. Just pure crumbles. I always trusted Serious Eats, but I'll be more careful in the future.

  • 3-ingredient stovetop macaroni and cheese

    • blumie on March 23, 2017

      So quick and easy — and it scratches that itch if you're craving Kraft. Definitely obey the direction about stirring continuously; I did not, and I lost a bunch of noodles to the bottom of the pan. Not fun to clean. This was satisfying on its own, but I liked it better on day two as a base for something a little fancier: I heated up the leftovers in a cast-iron pan with slices of chorizo, kale, cherry tomatoes, a sprinkling of bread crumbs, and some extra cheese.

    • twoyolks on January 23, 2017

      This was a pretty easy recipe that is definitely better than the boxed macaroni and cheese. It's creamy and cheesy but the flavor is a bit one note. I used a sharp cheddar. I also had to add more water to the pot cooking the pasta as it wasn't cooked when the water evaporated. I found that this improved quite a bit with the addition of hot sauce to add some more flavor and cut the richness a bit.

    • annmartina on October 10, 2020

      This is quick and easy. I added some hot sauce and dry mustard to perk things up a bit. Liked it with bigger pasta shapes like jumbo macaroni

  • Sous-vide chicken breast

    • love2laf on November 29, 2017 for the complete guide to sous vide chicken breast.

  • Sous vide rack of lamb

    • jzanger on June 21, 2020

      Very good way to cook a rack of lamb. Several hours before cooking it I generously salted and peppered the meat then added it to a ziplock with sprigs of lemon thyme, rosemary, sliced garlic, sliced shallot, and a few tbsp of olive oil. It marinated very effectively and the meat was well seasoned at the end. It cooked at 133F for 1 hour 45 min. before drying it and searing it while butter basting. This resulted in a perfect pink interior. Served with chilled asparagus soup, salad, and roasted home grown turnips for Father’s Day 2020. A very special meal worthy of a great dad!

  • Curry ketchup

    • Breadcrumbs on March 03, 2016

      I was trying to replicate a fabulous but scarcely available curry ketchup served at a local burger spot that regularly are challenged to meet customer demand. I thought the ingredients here would get me close and then I’d play with the seasonings a bit. The great news is that with some tweaking, I discovered a seasoning blend I actually prefer to the restaurant version, that said, I also found that this recipe produced a ketchup that was too sweet for my taste so I’ll add sugar to taste next time and perhaps experiment with other sweeteners. Overall, I was very impressed with the results yielded here and look forward to working with this recipe again.

  • Hasselback potato gratin

    • Breadcrumbs on July 12, 2015

      Online Recipe from Serious Eats – This dish rec’d rave reviews on Chowhound so I couldn’t resist giving it a try and it was in fact sensational. What’s not to love? Heavy cream, cheese and potatoes baked until everything is golden brown and caramelized. Not a dish for every day but certainly as a treat when you need a side to impress. Photo here:

    • bernalgirl on August 05, 2021

      As rich and comforting as you would hope. Great holiday and special occasion fare and surprisingly easy to assemble.

  • Bacon braised cabbage

    • Laura on February 11, 2019

      This served the double purpose of using up some bacon and Worcestershire sauce and it was really good. I used green cabbage rather than Savoy, but would use Savoy in the future as I think the green was a little too heavy and took longer to cook down than Savoy would. Also, the directions say to cook the bacon in olive oil which seemed a bit unnecessary since the bacon supplies its own fat. I'd leave the oil out next time. Rather than use the bouillion cube in boiling water, I just added 1-1/4 cups of chicken broth. This made a nice accompaniment to some baked pork chops. I'd make it again.

  • Black bean and tomato quinoa

    • Laura on May 29, 2019

      This recipe gets good reviews on Epicurious, so I was surprised when I thought it was nothing special at all. I wouldn't make it again. I much prefer another black bean salad on Epicurious: Quinoa and Black Bean Salad.

  • Chickpea salad with feta and mint (Dinner Tonight)

    • Laura on August 07, 2015

      This made a very nice summer salad. I didn't add the feta to the salad, but allowed each person to take as much as they wanted for their portion. In future, I'd increase the tomatoes, but otherwise would keep it the same. Easy to assemble and light and refreshing. I'd make it again.

    • minerva on April 11, 2013

      Used half the feta and more chiles, came out great. I love the effect of frying up the chickpeas a bit.

  • Really good oven-fried Buffalo wings

    • Laura on April 13, 2013

      Made this for dinner last night and we really enjoyed it. We love hot and spicy foods, which is good, because this is SPICY! (And very salty.) It couldn't be simpler -- so much easier than frying wings. It does require that the wings rest with the baking powder/salt in the refrigerator for 8-24 hours, so advance prep is required. Also, the baking time was not quite long enough to produce a nicely browned wing -- needed several more minutes.

    • KarinaFrancis on October 06, 2019

      These were excellent and the star of our game day! I heeded the previous reviews and cut back a little on the salt and they were just right. Crispy skin was just what you want with buffalo wings. Great recipe!

    • XXOOL on February 06, 2017

      This technique produced wings with excellent texture however they were WAY too salty. I will make these again but use half the amount of salt. One hour of baking (with flipping as directed) produced light golden brown wings that were juicy and crisp.

  • Grilled pork tenderloin with mustard dill sauce and quick-pickled zucchini (Dinner Tonight)

    • Laura on June 08, 2019

      I didn't make the pickled zucchini recipe, but did make the sauce. We didn't think it added that much to the grilled pork. Wouldn't make it again.

    • Delys77 on June 03, 2019

      This is a great little recipe. The zucchini pickles quite well and the balsamic gives it that sweetness to offset the salty flavour. Also the Zucchini hold very well and remain crisp. The sauce is nice but I would add a touch more honey next time. Overall a very easy and tasty meal.

  • Charles Phan's lemongrass beef stew (Cook the Book)

    • Laura on February 14, 2014

      A more appropriate name for this recipe would be 'Beef Lemongrass Soup.' There is so much broth relative to the solid ingredients and the broth is not thickened at all. If a stew consistency is desired, then reduce the broth significantly and add a thickener. I followed the directions closely with the exceptions that I added cubed mushrooms and sautéed baby bok choy. Even so, the broth overwhelmed the amount of solids. I will make this again because the broth is very flavorful and redolent of the lemongrass, but with some major changes. I would use beef stew meat instead of short ribs (for economical reasons) and reduce the amount of beef and increase the vegetables. I would eliminate the daikon radish because the cooked version loses its sharpness completely and is just tasteless. I would replace it with turnips. I would also add potatoes and even more mushrooms than I did and the bok choy.

    • Three_Quarters on February 11, 2014

      This has to be one of my favorite recipes. I significantly reduce the amount of beef and increase the veggies (bok choy thrown in a few minutes before serving) but the flavors are rich and comforting, perfect for a cold night.

  • Smoky charred cauliflower and potato soup with kale

    • Laura on March 12, 2014

      I followed the directions very closely except that I increased the kale and decreased the potatoes. The soup was extremely spicy, but did not have any flavor at all. Spicy does not equal flavor. I feel like I just wasted a lot of very nice kale and cauliflower. On the other hand, it was quite healthy.

    • alisonkc on November 02, 2014

      I had a similar experience to Laura - this was spicy but there wasn't much flavor underlying it. I wound up adding a bunch of bouillon and a bit of salt to try and bring some kind of flavor to it. I may still make this again, though with less potatoes than called for - possibly omitting them entirely.

  • Shrimp ssam

    • Laura on November 29, 2016

      Made this for dinner last night and we really liked it. Nicely spicy and very flavorful. Makes a nice, light meal. I'll definitely make it again.

  • Thomas Keller's chicken breasts with tarragon

    • Laura on October 09, 2014

      This is great! Easy, quick, and delicious. I marinated the chicken for about 2 hours. The rub is really tasty and so is the sauce. We both loved it and I'll be making it again very soon. The one change I made is that I did not flatten the chicken breasts, but cooked them as is, so cooked them longer, about 4 minutes per side.

    • HarlanH on October 26, 2014

      I did this sous vide, and it was outstanding. Here's the technique. Mix the paprika, curry powder, and some salt, and coat the chicken breasts. Bag them with 1T oil, cook at 145F for 30 minutes. Remove, reserving the liquid in the bags. Sear one side of the chicken breasts for a few minutes, until browning, then remove. Add the butter, cook the shallot briefly, deglaze with wine, add the reserved cooking liquid, then turn off the heat, add the tarragon, pepper, and salt to taste. Killer.

    • Delys77 on March 14, 2018

      This was good. I personally didn't love the tarragon, but I think I might try it with thyme. Overall quick, easy, and an interesting flavour profile.

    • chawkins on October 07, 2014

      Easy, quick and delicious. The rub on the chicken breasts flavored them and went well with the sauce. I only marinated the chicken with the rub for about an hour, next time I'll leave it on longer.

    • Rinshin on February 21, 2017

      This was ok, but not anything I would repeat again. Did not notice any tarragon flavor or aroma from freshly picked tarragon leaves. It was more of curry aroma than anything else. I prefer chicken pieces with more acidity coming through.

  • Sautéed Japanese turnips with turnip greens

    • Laura on October 30, 2016

      I found baby turnips with lovely greens at the farmers market which lead to this recipe. This was very good! Quick and simple and attractive. Served it with some baked chicken with a citrus sauce and it made a nice meal. I'd definitely make this again.

  • Tomato-burrata salad with olives, lemon zest, and basil

    • Laura on September 20, 2014

      This is a wonderful summer salad. Very easy and quick to assemble and pretty too. Lovely bright flavor from the lemon zest and nice briny notes from the olives. Good enough to serve to guests.

  • Portuguese potato and kale soup with sausage (Caldo verde)

    • Laura on January 13, 2019

      I made this yesterday with Tuscan kale and it was perfect for a cold, rainy day. I used my homemade turkey broth made from this year's Thanksgiving turkey, so I think that made it richer than if I had used chicken stock. Mashing the russets was a bit time-consuming but worth it, as it created a creamy texture that was a nice touch. Unfortunately, I didn't have linguica sausages, so subbed chicken Andouille and that was a mistake as it detracted from my overall enjoyment of the soup. Next time I'll make an effort to find the right sausages.

    • TrishaCP on February 02, 2019

      This was a really flavorful soup, even though my russet potato never broke down completely. I used regular kale as specified and it was very tasty.

    • doughet on December 18, 2018

      This was a very good, hearty soup. I used lacinato kale (tuscan/dino kale) and only waxy gold potatoes because I didn't have any russets handy. Because I didn't have the russet to break down in the broth, I pureed a few ladlefuls of the soup toward the end to add body to the soup. Great leftovers, too!

    • StoicLoofah on January 12, 2019

      Nice recipe. There was a suggestion in the notes to brown the sausage first, and that worked. Also if you have Portuguese Kale, it could be worth a shot.

  • Ultra-crispy slow-roasted pork shoulder

    • wester on January 13, 2019

      Excellent. Will repeat.

    • rionafaith on November 03, 2018

      This is the same recipe as in the Food Lab book. This took all day but was super delicious with insanely crispy skin. I chose not to line the pan with foil as I thought I might make the pan sauce described in the headnote, but after pulling it out of the oven that would have been impossible as all the drippings had totally burnt onto the pan. In the final crisping stage, my oven had trouble staying up to 500 degrees with me opening the door to rotate the pork every 5 mins, and also my oven isn't big enough to fit a half-sheet pan in lengthwise so rotating was extra hard, but it just took a little more time. The end result surprised me a little though because while it was tender enough to pull cleanly off the bone while cutting, it still held its shape and was definitely a roast rather than pulled pork. I served this with the salsa verde from the same book.

  • Salmon with sorrel and asparagus en papillote (French in a Flash)

    • vickster on May 06, 2018

      I cook both salmon and asparagus frequently, and I was pleased to find this easy, delicious recipe with everything wrapped up in one package. I will definitely make this again.

  • Shrimp Creole (Cook the Book)

    • vickster on May 27, 2013

      Delicious Shrimp Creole . . . 'nuf said!

  • Micro-brewery honey-wheat bread (Knead the Book)

    • vickster on March 07, 2019

      Great tasting wholewheat bread, good for every day.

  • Easy pan-roasted pork tenderloin with bourbon-soaked figs

    • vickster on February 11, 2018

      This is a good recipe, but it didn't knock my socks off. It may have been the bourbon flavor. I may try with brandy next time. I did make some changes - I had some nice pork shoulder steaks so used them instead of tenderloin. My favorite thing was using the trick of adding gelatin to the chicken broth. This easily adds a subtle thickness to the sauce.

  • Warm butternut squash and cheddar dip

    • mindyb on November 25, 2019

      Delicious and rich. Made as written. Excellent for Thanksgiving Day grazing.

  • Blueberry banana muffins (Sunday Brunch)

    • Elena Rose on July 17, 2013

      recipe is fine, not bad but nothing spectacular

  • Mustard-roasted fish

    • Gio on April 07, 2015

      This is word for word an Ina Garten recipe.

  • 30-minute pressure cooker split pea and ham soup

    • DJM on October 20, 2016

      Great split pea soup. The pressure cooker seems to give a much smoother texture

  • Crispy baked pasta with mushrooms, sausage, and Parmesan cream sauce

    • DJM on January 23, 2015

      fusilli is good for this recipe.

    • mamacrumbcake on November 05, 2016

      This was delicious comfort food! The rich flavor of sausage, mushrooms, Parmesan, and cream, is enhanced with the wonderful, well-seasoned crunch from the panko. There is a lot of prep work for this recipe and I think I dirtied every dish in the house, so this is not a weeknight meal. Yummy though!

    • StoicLoofah on April 07, 2018

      Delicious. I used a whole pound of rotini, and it came out great. no complaints.

  • Pressure cooker beef barley soup

    • DJM on January 05, 2018

      Recipe says 1 hour start to finish. Not true. By the time the browning, peeling, dicing and cooking was done it was 2 hours, 45 minutes before dinner was ready. It took 23 minutes for the Instant Pot to come to pressure so fully loaded. Add salt and pepper to the veg while browning them. The splash of fish sauce at the end upped the flavor.

    • Rinshin on March 07, 2017

      I thought I followed the recipe but I think I made a mistake in barley type. I normally buy bagged barley from a Korean market and use 3:1 ratio of rice to barley to make our rice using an electric rice cooker. This soup turned out light colored and barley losing shape and released too much starch to the soup. I thought I was using the pearl barley but I now believe I am buying barley flakes instead. The taste is ok, but I thought it needed more seasoning and ended up adding more thyme, 1 tsp of soy sauce and accent. I used 1 inch thick bone in Asian style beef ribs. I really like using pressure cooker to make this type of soup - it's very quick and I like to give this a try again with the right kind of barley and using beef stock instead of chicken stock. More beefy taste would be nice.

  • Honey-glazed Hasselback butternut squash with Parmesan breadcrumbs

    • radishseed on October 22, 2019

      This is a fun idea, but when I tried it, most of the glaze, and almost all the toppings, slid off the squash and puddled at the bottom of the sheet, where it burned into a big blackened mess. I even lowered the heat to 350°F instead of the recipe's 425°F for most of the baking time, but it all burned anyway and I had to pull it out when smoke was puffing out of the oven. The squash was underdone, almost raw in the middle. I was thinking about this for Thanksgiving, but I'm glad I tried it out first. Blech.

  • Korean-inspired crispy tofu tacos with cabbage-lime slaw

    • radishseed on August 15, 2019

      These have all the elements of a good taco, but the proportions were off. There was about twice as much sauce as I needed for the tofu, and probably three times as much for both the cucumbers and the cabbage. So the tofu was soggy instead of crispy, and the tacos were drippy. The flavors were nice, and I think these could work if you cut way back on all the liquid ingredients.

    • kumquatcooks on February 27, 2021

      Good flavor combo. However, the tofu did not become crispy, even though I pressed it for longer than 30 minutes. There was was way too much sauce/liquid. Not sure how to fix the tofu (maybe my pan just needed to be hotter) but I will make 1/2 the sauce next time, maybe use 1/2 the limes, and drain the cukes more fully before serving.

  • Mediterranean tuna salad on focaccia (Dinner Tonight)

    • radishseed on April 30, 2020

      This makes about a quart of tuna salad—so, plenty for the two servings stated in the recipe.

  • Smitten Kitchen's big cluster maple granola (Cook the Book)

    • radishseed on March 30, 2014

      I have made this recipe twice without achieving the promised big clusters. However, it is delightfully crunchy, with a nice balance of sweetness with the other flavors. I got the best results with 40 min. baking time; 45 min. was getting too brown.

  • Chocolate malt marshmallows (Bake the Book)

    • radishseed on April 18, 2020

      These have a nice flavor, but they do not toast! Makes for disappointing s'mores. They just melt into goo. (Unless I did it wrong, which is possible.)

  • Slow cooker Lebanese red lentil soup

    • radishseed on November 20, 2015

      Made 1/4 recipe to fit in my 2.5 quart slow cooker. I thought the proportion of veggies was too low--next time I would add more onions, carrots, and celery.

  • Grilled corn with garlic and ginger soy-butter

    • PennyG on September 09, 2020

      This was a delicious flavor combination. Definitely going into our regular rotation!

  • Tilapia fish tacos (Grilling)

    • PennyG on October 24, 2014

      This was very nice and easy. Flavors were good. I would make this again, perhaps trying a different type of fish than tilapia - its texture was softer than what I'm used to with fish tacos.

  • Salmon with citrus dressing (Dinner Tonight)

    • PennyG on April 28, 2013

      Now this was fantastic. The dressing complemented the salmon perfectly. I will be making this often!

  • Warm cannellini bean and herb salad (Dinner Tonight)

    • PennyG on December 03, 2013

      Oh - this is marvelous! Ate freshly made with dinner Sunday evening. Then, took to work for lunch today (Tuesday) - ate it at room temperature. Amazing both ways. I will make this often!

  • Coronation chicken salad (The Secret Ingredient: Curry)

    • PennyG on January 12, 2015

      I made this a day early to take to work for lunch. I don't know if it was the lemon or milk or neither or both (!) but the chicken was mushy and the salad itself was very liquidy. I think this would have been good if eaten freshly made.

  • Spaghetti squash with ricotta, sage, and pine nuts (Healthy & Delicious)

    • PennyG on September 08, 2013

      This was delicious! My husband, who isn't always keen to try new vegetable preparations, even remarked that he really enjoyed this. I will make this again!

  • Spicy chicken quesadillas

    • PennyG on March 08, 2017

      This was delicious! Going into our regular rotation.

    • mrsmadam on July 14, 2019

      Totally agree with PennyG. Used a b/s chicken breast marinated in buttermilk, and Penzy’s Salsa and Pico combo before cooking it sous vide.

  • DIY Thai coconut curry with shrimp instant noodles

    • PennyG on May 27, 2017

      This was soooooo salty, inedibly so. I was surprised because I made the Chicken and Dill DIY Instant Noodles from this same article and loved it. I need to research which ingredient made it so salty. One would think it was the bouillon base, but I used that in the same quantity for the Chicken and Dill Jar and it wasn't salty at all. The Thai curry paste? The chili garlic sauce? The fish sauce? Not sure. I won't make this one again.

  • DIY chicken and dill instant noodles

    • PennyG on April 16, 2017

      Oh this turned out to be sooooo good and wonderful to take for lunch at work! I was a bit skeptical, but it was easy and delicious to heat up at the office. I can't wait to try the other variations.

  • Chicken thighs with saffron, lemon, and red potatoes

    • PennyG on January 26, 2016

      This is a strangely written recipe. 4 chicken thighs and 6 red potatoes to feed 4 people? And it doesn't specify what size of red potatoes, but really the quantity of 6 doesn't make sense whether it means the small potatoes or the larger ones - not for a yield of 4 servings. All in all this turned out okay, but I will not save this recipe to make again.

  • Stir-fried lo mein with beef and broccoli

    • kari500 on October 18, 2020

      This was good. I subbed linguine (ingredients aren't easy to come by these days), and also added a bit extra broccoli. I upped the sauce slightly because of this, and added some cayenne because we like heat. It's not a spicy dish, but it's flavorful, different, and relatively quick. I'll definitely make this again.

    • imaluckyducky on October 08, 2020

      4.5 stars. Easy, comes together quickly, and quite filling. The sauce is well balanced and not too oily.

    • rionafaith on August 01, 2021

      This was super good and very quick and easy. I used a little more meat than called for and almost a full pound of broccoli so I doubled the sauce. Would make this again for sure!

    • StoicLoofah on April 01, 2020

      Nice recipe! I was able to use my wok just fine for it. I increased the amount of broccoli and didn't feel like there was too much.

  • Mushrooms and tofu with Chinese mustard greens

    • ellabee on March 24, 2015

      Menu: would be nice complement to fiery kung pao chicken.

    • StoicLoofah on April 06, 2019

      Love it! The tofu is a lot of work so you can cut corners on that.

  • Ricotta and black pepper gnudi with sage and brown butter

    • ellabee on December 23, 2016

      See also Food52:

  • Boeuf en daube Provençal (Cook the Book)

    • ellabee on October 14, 2013

      Pressure cooker recipe. Marinate beef overnight or several hours.

  • Quick ginger-almond cake

    • ellabee on May 28, 2013

      Requires food processor.

  • Home-style tofu with mushrooms, spinach, and fermented black beans

    • ellabee on February 27, 2017

      Made with several changes: Dredged tofu in cornstarch-salt mixture before frying (per a similar Serious Eats recipe); would do again because the contrast of crispy outer crust of tofu and the unctuous sauce and greens is part of the dish's appeal. Used napa cabbage instead of spinach, so stir-fried it following the garlic-bean sauce addition, before adding broth. Removed veg with spider before thickening sauce, re-combined on the plate: rice, bean curd (cut into bite-size cubes), veg, sauce.

  • Eggplant, squash, and cherry tomato hash with baked eggs

    • MMarlean on August 19, 2014

      Added some Korean red pepper powder, 1 tsp. brown sugar, and 1 1/2 T of Tahini. Used fire roasted canned tomatoes because I didn't have cherry tomatoes. Topped with grated Italian blend cheese before baking. Cooking the eggplant in microwave and baking the dish both took longer than recipe said. This turned out yummy - will repeat.

    • rosten on August 04, 2016

      Wow that was good. And pretty quick/easy.

  • Bittersweet salad (Cook the Book)

    • KarenS on December 27, 2014

      The orange juice maple syrup sauce with the radicchio is great. I just used shredded radicchio, no other greens. No ricotta because I wanted a lighter salad, though it would be nice for a luncheon salad main.

  • Soba noodles with eggplant and mango (Cook the Book)

    • milgwimper on September 29, 2019

      This recipe was good, almost everyone loved it. I would make it again but I would peel the eggplant next time.

  • Warm farro salad with asparagus, peas, and feta

    • okcook on May 10, 2019

      An exceptional salad. We just had it on its own for lunch. This is going into our regular rotation. I made half a recipe for the two of us and had a serving left over. I used fresh frozen pigeon peas rather than green peas for more protein. I toasted the almond slivers and I cooked the kale with asparagus in the pan. I would have liked more greens so will add more asparagus and kale next time.

  • The best egg salad

    • okcook on June 26, 2019

      I cook my eggs in my InstaPot. Five minutes on high pressure; natural release for 5 minutes and into an ice bath for 5 minutes. Perfect every time. The additions to the egg make for a very nice egg salad sandwich mix. Needs plenty of salt. This is my go to recipe.

    • macfadden on May 21, 2017

      Delicious! Steaming the eggs as Serious Eats suggests rather than boiling them is brilliant. They were much easier to peel this way.

  • Dutch courage from Highlands Bar and Grill

    • fprincess on March 22, 2012

      Very nice cocktail. I used tangerines and a cara cara orange.

  • Dorie Greenspan's double chocolate cupcakes

    • fprincess on May 24, 2012

      The instructions were very detailed. I had to make one substitution - I didn't have buttermilk so I used milk with a little white vinegar. I had a small issue with the melted chocolate re-solidifying very rapidly before being mixed with the other ingredients. So in the end, there were a few little chunks of solid chocolate in the cupcake, but this was actually a nice surprise. The tops of the cupcakes cracked. They are a little difficult to frost because the ganache solidifies quite rapidly. The cake itself was moist and had a great flavor. It was a nice cupcake, but nothing especially memorable. I liked the ganache frosting although it seems more restrained, more refined maybe than most other recipes. Pictures here:

  • The gin-gin mule (Time for a Drink)

    • fprincess on May 04, 2012

      One of my favorite cocktails. I tried it recently with my first batch of homemade (yeast fermented) ginger beer. The spices in the beer (coriander, fennel, celery) gave a nice little twist to the cocktail. Picture here:

  • Louanalao (Drink the Book)

    • fprincess on June 27, 2013

      Named after the old name for St Lucia ("Land of Iguanas"), this drink is normally made with Chairman's reserve silver. I did not have it on hand so I used Flor de Cana 4 year white rum. Interesting alliance of Campari with allspice, lime and strawberry. It works quite well. Refreshing, tropical, a little tart, and with intriguing spices. It reminds me of the Jungle Bird which is one of the rare tiki drinks that uses Campari, but it feels more light & subtle. Photo here:

    • TrishaCP on June 11, 2017

      I agree this was a refreshing cocktail. We had to sub out the allspice dram- we used velvet falernum to get some Caribbean spices in there. This would be very easy drinking for a party.

  • The slope (Time for a Drink)

    • fprincess on May 07, 2012

      I was concerned that the apricot may overwhelm the drink. It was quite the opposite. At first this Manhattan variation seemed a little intense with the Punt e Mes and rye dominating the drink. The apricot gave it a nice subtle finish. Picture here:

  • St. Nick sour (Time for a Drink)

    • fprincess on January 07, 2013

      If orgeat can be used an the sweetener in an Old-Fashioned variation, it also works very well in this Whiskey Sour variation. I used Elijah Craig bourbon and a Cara Cara orange. These are a subtype of Navel oranges. They have a pink color and a delicate flavor with raspberry/grapefruit underdones. They are not very acidic. This cocktail is essentially the same as the Eastern Sour in Beachbum Berry Remixed, but with less juice. It goes down very easily! Photo here:

  • Kentucky corpse reviver from peels

    • fprincess on September 26, 2012

      Very pleasant, but I still prefer the gin version. Photo here:

  • Sablé aux olives noires (Bake the Book)

    • fprincess on May 03, 2016

      Very tasty savory olive shortbread cookies. Great with a cocktail or wine for aperitif. Picture here:

  • Bee sting

    • fprincess on October 15, 2012

      It's a simple Bee's Knee variation with reposado tequila and a muddled jalapeño slice, lemon juice and honey syrup. Straighforward but hits the mark. It's fresh with a touch of heat. Photo here:

  • The dutchess

    • fprincess on January 11, 2013

      I used Bols genever, canned pineapple juice, and homemade orgeat. It's not bitter at all despite the large amount of Angostura. It feels like it has egg in it because it is creamy and rich, but I think that's just from the orgeat. I don't find the color particularly appealing, but it tastes quite good in a comforting way. Photo here:

  • Easy pan-roasted chicken breasts with bourbon-mustard pan sauce

    • garnercx on January 08, 2017

      You can halve the quantity of whole grain mustard in this one. Also, Southern Comfort makes a great, cheap alternative to single barrel bourbon, which is all I had.

  • Totchos (Tater Tot nachos) with cheese sauce, charred tomato salsa, chorizo, and pickled jalapeños

    • gmvetter on November 13, 2014

      Use soyrizo for vegetarian recipe.

  • Mark Bittman's forty-five minute roast turkey

    • lorloff on November 30, 2019

      Combined with a food lab Kenji Lopez Alt and Samin norsat.

  • One-pan chicken, sausage, and Brussels sprouts

    • lorloff on April 07, 2020

      This was a quick dinner and very delicious. We used pork chorizo from the farmer’s market and I added garlic to the base as well as in the sauce that goes on the chicken. We were looking for a chorizo and Brussels sprouts recipe and this was great. Will make again.

    • HarlanH on September 30, 2021

      Wow, this was great. The richness of the chicken and sausage, with the bitterness of the brussels sprouts and the lemon peel and the sweetness of the caramelized chicken skin. Outstanding. I started the brussels sprouts roasting while I prepped the chicken, which I think was a good idea. The sausage was a bit overdone, though, so I'd either add it 10 minutes after the chicken goes in, or test it and pull it when it hits 160 or so.

  • Wild and dirty rice (Cook the Book)

    • Avocet on January 02, 2021

      Used chopped cooked duck gizzards and hearts instead of ground pork, omitted red bell pepper, used duck stock instead of chicken stock, and a greater proportion of wild rice to white rice. Served along side of slow roasted duck. Great dish.

  • Roast asparagus with tomato relish from 'Family Table' (Cook the Book)

    • mcvl on April 26, 2014

      Overall a very successful dish. The recipe makes about double the relish that you'll need for four, but the relish will find other uses. I saved time by using one can of tomatoes in place of the fresh. I wish I had doubled the red wine vinegar and leave out the balsamic -- the onion and celery make the relish sweet enough!

  • Grilled ratatouille

    • Aggie92 on August 22, 2016

      Holy Cow this was good! I can't wait to eat the leftovers. The only changes I made were to substitute fresh oregano for the marjoram and I added a pound of button mushrooms. I chunked up the vegetable first (except the tomatoes) and then grilled them in a wok-like grill basket. The tomatoes I cooked as directed and they were kind of messy to get off the grill. May just substitute some canned fire-roasted tomatoes next time. Took longer than the stated cooking time since the basket was relatively full and it took a while to drive off the moisture before the veg would brown up. Served at room temperature. This is a great make ahead side dish for a barbecue or a dinner party.

  • Carrot slaw with cranberries and toasted walnuts (Serious Salads)

    • Aggie92 on December 26, 2017

      Yum! Tasty, light, and easy side dish for Christmas dinner.

  • Cajun smoked turkey (Grilling)

    • Aggie92 on December 06, 2020

      I only used the injection recipe from this for our Thanksgiving turkey. It’s by far one of the best homemade injections sauces I’ve ever tried. Next time I will try using clarified butter or ghee since the melted butter was foamy and kind of weird after whizzing everything in the blender. Seemed like it made too much, but I just kept poking more holes in the turkey. So delicious! Also I used a plain American-style lager (Rainier) so the sauce wouldn’t be too bitter from a hops forward type beer.

  • Malted chocolate chip-pecan cookies

    • Aggie92 on December 15, 2017

      Heavens to Betsy these are fabulous! This is easily the best cookie I've made this year. I am in love with these. Now I just need a way to use up the barley malt syrup I bought just to make these gems. Used Ghirardelli milk chocolate chips. Since I couldn't be bothered to measure out 1 1/4-ounce balls, I used a medium Oxo cookie scoop and reduced the baking time to 12 minutes. This resulted in approximately 55 cookies. I think they are large enough at this size because they are quite rich. High Altitude changes (6200'): reduced sugar by 1/4 cup and reduced baking powder by 1/2 tsp.

  • Memphis-style dry ribs

    • Aggie92 on June 02, 2017

      Excellent dry rub! Takes me back to a vacation long ago when I got to eat a fabulous BBQ dinner at the Rendezvous in downtown Memphis.

  • Slow cooker chicken tortilla soup with all the fixings

    • Aggie92 on February 16, 2018

      This is a good slow cooker tortilla soup. The list of ingredients is a bit long and it takes some prep work, but we found it to have a really delicious flavor. I did find that it needed more acid (juice of a lime) and plenty of salt to reach it's full potential. Will definitely make this again as I always have the ingredients for this on hand. I did reduce the stock to 4 cups as some of the reviews on the website said it was too liquidy. I was quite happy with my decision as I like a thicker soup.

    • apattin on May 17, 2020

      I did not have chipotle in adobo so threw in 1 tsp ground chipotle. At first it looked like it would be too spicy but the soup mellowed in the fridge after 2 days and it's perfect. I fried one tortilla in strips in a bit of oil. Used 4 cups of homemade chix stock. It was plenty soupy for us.

    • mrsmadam on January 08, 2019

      This is a winner on all fronts. The ingredient list is long but every thing is pantry available for me. I too reduced the broth to four cups and was happy I did. After cooking for six and a half hours the chicken was tender, moist and a breeze to shred. I’ll be making this again.

    • Rutabaga on December 25, 2017

      Perhaps the best thing about the soup was how easy it was to make it in advance and leave it in the slow cooker to finish - so nice to come home on Christmas Eve and have it ready and waiting for us! I doubled the recipe, but used only about 9-10 cups of stock, not 12. That was enough to fill my slow cooker almost to overflowing! I had to remove several cups of soup in order to shred the chicken, and the extra cups of stock were not missed in the final product. Sautéing ingredients on the stove prior to slow cooking added prep work, but I think the soup was far tastier than many slow cooker soups as a result. It had a satisfying, rich, nuanced flavor, without being too spicy.

  • Shallow-poached walleye with white wine-shallot sauce

    • Waderu on June 13, 2016

      Easy, quick, delicious

  • Skillet barley with kale and eggs

    • Emily Hope on November 18, 2017

      We liked this quite a bit --a substantial and healthy one-pot vegetarian meal, good for using up some of the endless kale I keep buying from the farmer's market. I ended up having to use whole-grain farro, as the grocery store was out of barley--good, if chewy. I also had to skip the parsley as I didn't have it on hand, though I'm sure it would be better with it.

    • Hannaha100 on November 20, 2017

      I liked this but family didn't, sigh. Had a battle with toddler over kale, which was ultimately won. ?? Took longer than stated to cook barley. Whole thing took me about an hour rather than 30 mins? Used nooch for cheese.

  • Traditional French cassoulet

    • Emily Hope on March 10, 2021

      I had some cassoulet beans from Rancho Gordo and wanted to use them in a cassoulet recipe that didn't take 2-3 days to make, so this fit the bill. I did make a few changes--I used duck rather than chicken thighs--a combo of 4 fresh legs and 2 confited legs. Also, after reading reviews on Serious Eats that the salt pork made it too salty, I swapped it for a smaller amount of pancetta and some diced prosciutto ends I happened to find at the grocery store. While still a somewhat time-consuming weekend recipe, it felt like a reasonable amount of effort for the result. The beans and the duck were both delicious (and I was glad for our family of 3 adults + 2 kids to have added the extra 2 duck legs for leftovers). Nobody was crazy about the Toulouse sausage I got from the butcher, would perhaps swap out for something like kielbasa next time. It is also (as advertised!) a seriously heavy dish, and the leftover beans got a bit claggy. Definitely a 1x per year meal.

  • Pressure cooker caramelized onions

    • Emily Hope on September 28, 2017

      I've made this recipe a couple of times using my Instant Pot, and the end product does not resemble what I think of when I think about caramelized onions. It cooks down to something more like a puree -- fine if you're blending them into something like a soup, not so good as a distinct ingredient. In addition, it takes way longer to cook off the copious amounts of liquid that remains after pressure cooking than the suggested 5 minutes-- at least 15-20 minutes, so in the end I'm not sure how much of a time savings it is, although it's nice that the first part is hands-off. Also, 1/2 tsp seems like way too much baking soda--I'm sensitive to the taste of it and I felt like I could taste it in both the onion puree and in the dish I used them in.

  • Make-ahead chickpea salad with cumin and celery

    • MollyB on June 11, 2018

      Lovely, simple chickpea salad. I made it a day ahead for a party, and it turned out very well and everyone liked it. Will definitely make it again.

  • Herb-crusted lamb skewers with Dijon mustard

    • MollyB on July 19, 2020

      Great recipe for grilled lamb. These were fabulous! We made extra, and the leftovers were good in wraps and grain bowls, and one of the best breakfast hashes I've ever made, with potatoes, kale, and an egg on top.

    • FJT on September 14, 2020

      Used lamb fillet rather than leg of lamb. Really good and very easy.

  • Skillet pearled couscous with tomatoes, feta, and spinach

    • MollyB on August 21, 2020

      A delicious late summer dish. We loved the just-heated-through cherry tomatoes, which we had just picked from our garden. We couldn't stop eating it (the adults in the house, at least; it was roundly rejected by the 9-yr-old). We served it with grilled pork chops, and it would also be good alongside steak or lamb.

  • Easy Swedish meatballs and smashed potatoes

    • MollyB on February 25, 2021

      Easy, tasty weeknight meal. I liked the idea of just using sausage to make the meatballs.

  • Roasted moong dal with mustard greens

    • Vanessa on April 08, 2012

      This was GREAT. Toasting the moong dal is brilliant. And a great way to use the overflow of mustard greens from the CSA! Next time I make it, I will double it. (It claims to serve 4-6, but perhaps that would be as part of a meal with several dishes; it served barely served two when we had it with a big dish of stuffed mushrooms.)

    • rionafaith on May 31, 2020

      This is a really good dal, the perfect thing to use up the last handful of slightly wilted mustard greens in my fridge. I might put in even more greens next time if I have them, like maybe up to twice the amount called for.

  • Green tomato curry with potatoes and garlic (Dinner Tonight)

    • Vanessa on October 11, 2012

      How can something so simple taste this good? (Especially something that turns out an undistinguished sludge brown.) We served it over quinoa, and we had to make an entire SECOND skillet of it immediately it because we had to have more, right now.

  • Quick chile verde

    • spammyjae on November 05, 2015

      this looks better:

  • Thai herbal salmon salad (Phla pla salmon)

    • TrishaCP on November 24, 2013

      The recipe has an error- it does not provide the amount of fish sauce needed.

  • Nigel Slater's shrimp with Asian greens

    • TrishaCP on July 22, 2018

      Once the vegetables and aromatics are chopped, this comes together quite easily for a healthy and tasty meal with a bit of rice. I used komatsuna as my green, and it worked well here. I used slightly less fish sauce than specified since I find my current bottle (Red Boat) to be pretty potent.

  • Penne with fried zucchini, sun golds, and arugula

    • TrishaCP on August 04, 2020

      I made this to clean out the vegetable bin, and it was a nice pasta dish for a rainy summer day. I subbed spinach for the arugula since that is what I had on hand. I think the recipe title is misleading in that the zucchini are sautéed rather than fried.

  • Fresh corn salad with scallions and basil

    • TrishaCP on July 11, 2018

      This is an easy and tasty summer side, especially served with sliced tomatoes.

  • Fresh cod in a paper bag with zucchini, tomatoes, and mint

    • TrishaCP on August 15, 2012

      Tasty and a perfect summer weeknight meal. Definitely serve with bread to mop up the delicious sauce!

  • Campari flamingo

    • TrishaCP on February 08, 2017

      This was right up my alley, and our friends that came over for the Super Bowl liked it too.

  • Tom Haverford cocktail

    • TrishaCP on May 21, 2017

      I really liked this cocktail. I'm not sure what I was expecting, but this was light and refreshing and sangria-like.

  • Mexican street corn salad (Esquites)

    • TrishaCP on August 13, 2021

      Absolutely delicious though I missed the epazote. My home grown jalapeño was really spicy, which went well with the sweet corn.

    • Grywhp on July 15, 2012

      Accidentally made this without mayo and it was awesome!

    • FJT on May 29, 2021

      Very good!

    • sldoug on August 10, 2015

      Served this along with ribs and watermelon for dinner 8/9/2015. My corn might have been closer to two cups than three and I had some trouble with the corn releasing something that made a sticky burned caramel on the bottom of my pan, but the end result was really tasty. I think a bit more corn might have provided a better balance of flavor, but still, it was really good.

    • hbakke on June 11, 2020

      Delicious! I've made this several times and even when I substitute ingredients it turns out well.

  • Alice Waters' spaghetti with green garlic

    • TrishaCP on June 03, 2016

      A decent enough way to highlight green garlic- the final flavor was quite mild. Given that the recipe notes themselves said it might need more punch, I added two anchovies and liberally doctored the final product with red chile flakes (a milder, smokey kind) and Parmesan.

  • Cantaloupe & Campari pops (Bake the Book)

    • TrishaCP on August 02, 2017

      I love Campari, and never would have thought of combining it with cantaloupe, but these are great!

  • Chinese pepper steak (Stir-fried beef with onions, peppers, and black pepper sauce)

    • TrishaCP on August 28, 2012

      Really tasty, though be careful about how long you let the beef marinate. Mine marinated for about twice the time called for in the recipe while I was preparing other ingredients, and it came out on the salty side.

    • wcassity on December 14, 2020

      Tasty, straightforward. Everyone liked. Used 1 lb sliced sirloin.

    • jenmacgregor18 on November 02, 2019

      Simple and very good. D said it’s a keeper. I omitted ginger for his preference

  • Robb Walsh's ancho brownies (Cook the Book)

    • TrishaCP on January 08, 2017

      This recipe has a rather daunting amount of chocolate, eggs, and butter. So it obviously tastes delicious! The ancho is the perfect amount to add some intrigue but it isn't spicy at all. We halved this and kept the baking time to 20 minutes. I swapped out half the semisweet chocolate for bittersweet, and used less sugar than called for, and I was happy with that decision. I also used pecans. Finally, I would also note that these are cakey, rather than fudgey, brownies.

  • Robb Walsh's fresh field peas (Cook the Book)

    • TrishaCP on January 08, 2017

      I didn't have okra on hand to thicken the broth, but we nonetheless loved this. I halved the recipe and used fresh crowder peas that had been frozen, so the peas took a bit longer to cook to soft, but not much longer (maybe 10 minutes).

  • Pickled hakurei turnips

    • TrishaCP on May 27, 2018

      These are really good and easy pickles. I think I liked them the most day of, but they definitely still worked later too. Will make again.

    • Rutabaga on May 12, 2016

      These mild turnips pickle well. They would be a good addition to a Japanese rice bowl, or used as a sandwich or salad topping.

  • Andrea Nguyen's saag soy paneer (Cook the Book)

    • TrishaCP on November 20, 2019

      We really liked this dish. The instructions were very clear and there were no extraneous steps here. I used two unseeded serrano chiles but would consider adding another chile next time around. I do love my paneer but good to have a different kind of saag paneer in the repertoire.

  • Carrot walnut loaf cake

    • TrishaCP on May 20, 2012

      I made these to help use up my CSA carrots. I didn't end up with sufficient batter to fill two 9X5 loaf pans per the recipe- as a result my bread was a bit flat. (I did sub 1/12 cups of whole wheat flour for the AP flour, not sure if that made a difference.) The flavor was good, but I probably wouldn't make this again.

  • Roasted beet salad with goat cheese, walnuts and honey Dijon vinaigrette

    • TrishaCP on May 19, 2012

      Really great recipe. I am slowly trying to overcome my suspicion of beets, so used golden in this since they seem less intimidating than the red. (And it's what I had in my CSA basket anyway.) The dressing is really what makes this- that and nice fresh chevre. Definitely will be making this again.

  • Braised eggplant with garlic and basil

    • TrishaCP on September 03, 2021

      This was easy and pretty delicious, although I think it needs more Thai basil to get the “herby” flavor that is promised.

  • Cherry vanilla almond smoothie

    • TrishaCP on April 06, 2018

      Really good. I did need to add twice as much almond milk to get my regular blender to liquify everything.

  • Henry's cheese spread from 'The Lee Bros. Charleston Kitchen' (Cook the Book)

    • TrishaCP on July 01, 2013

      A tasty, rich, and pungent spread. (And it is a spread- the consistency is much thicker than dip.) I omitted the beer and used water instead- that was a fine sub since the other flavors are so strong. I used a spicy ketchup and so omitted the hot sauce- but that is a component to really just add to taste anyway. I served with carrots and celery and liked those options as they helped to somewhat lighten the richness of the dip.

  • Rachel Allen's brown soda bread (Cook the Book)

    • TrishaCP on January 01, 2018

      This was really easy to pull together, and tasted great. I liked the addition of seeds (I used sesame seeds).

  • Vegan strawberry shortcake smoothie

    • TrishaCP on March 23, 2018

      I am always on the hunt for smoothies that don't use bananas. This one tasted great-I used ground chia seeds instead of flax seeds out of necessity, but otherwise followed the recipe. I don't have a high-speed blender, and I think you need one to use dates as the sweetener. I added them first to my regular blender, and it just did not grind them as finely as intended. The next time I would probably just use agave sweetener.

  • The Californian smoothie (Avocado-berry smoothie)

    • TrishaCP on July 14, 2020

      This was a good flavor, but makes a VERY thick smoothie. I doubled the liquid used (vanilla unsweetened almond milk) and it was still too thick. I think you can reduce the fruit here and be just fine.

  • Pan-fried brats with parsley spaetzle and mustard, bacon, and apple sauce

    • TrishaCP on April 10, 2021

      This was a pretty good dinner- although we didn’t have time to make the spaetzle (just used egg noodles). The brightness of the sauce really perked up the sausages.

  • Melon-mint smoothie

    • TrishaCP on August 03, 2020

      This was refreshing, but something felt off about the taste to me. I think this might be better with milk rather than yogurt.

  • Grilled foil-wrapped potatoes with shallots, lemon, and thyme

    • TrishaCP on June 30, 2018

      These were great. The grilling technique was spot on- and resulted in perfectly tender and delicious smoke permeated potatoes with a light lemon flavor. I subbed dill for thyme and added some fresh garlic cloves to the party as well as the shallots. Will definitely make these again.

  • Chewy malted milk chocolate cookies

    • TrishaCP on September 01, 2016

      I can't believe that I forgot to write about these before-these are amazing. Devoured by my family and now on my Christmas cookie list. Amazingly, no eggs are needed.

    • thekitchenchronicles on October 06, 2013

      Just incredible. So chewy, buttery, chocolatey and plain delicious. This is going to be my go-to cookie.

    • e_ballad on July 02, 2018

      I was less excited by these than the other reviewers. They are very good, but if you want real ‘wow’ factor, give Stella Parks’ version a burl.

  • Easy skillet braised chicken with peppers and paprika

    • TrishaCP on August 25, 2012

      This was just ok-surprising for a J. Kenji Lopez-Alt recipe. We cut down the chicken stock to 2 cups, but it was still just way too much liquid for the sauce.

  • Chicken, lemongrass, and potato curry (ca-ri ga)

    • TrishaCP on June 07, 2019

      I really enjoyed this curry, although for some reason my potatoes did not want to cook. I essentially doubled the cook time for the potatoes alone.

  • Meyer lemon Tom Collins from Hot and Hot Fish Club

    • TrishaCP on March 12, 2021

      What a wonderful cocktail. Very light and bright.

    • Rutabaga on January 20, 2020

      Mmm, this would be a wonderfully refreshing drink in summer, but since Meyer lemons come into season in winter, we made them in January. It was still delicious, easy to make, and a good drink to pair with rich foods or when you just want something on the lighter side. It's not too sweet and not too tart, but nicely balanced and bright.

  • Sweet potato salad with chili-lime dressing (The Crisper Whisperer)

    • TrishaCP on May 21, 2017

      Like Hillsboroks, I have been making this one for several years, and everyone absolutely loves it.

    • chawkins on June 15, 2017

      Great salad, I did not have red bell pepper so I skipped it and it was still good. The red pepper would have added color and texture to the dish.

    • hillsboroks on August 14, 2016

      I have been making this salad from the Epicurious recipe for many years and we never tire of it. Long ago I decided the easiest and tastiest way to prep the sweet potatoes is to bake them at 350F just like a regular baked potato for 45-60 minutes, checking them carefully near the end to make sure they don't overbake and get mushy. When just cooked through I take them out of the oven and let them cool before peeling and chopping into chunks. I prefer to use a mixture of yellow and red sweet potatoes for the extra color. My other deviation from the recipe is that I cut the oil in half and use Nellie and Joe's Key Lime Juice from the bottle in lieu of other lime juice. This gives the salad an extra punch of lime flavor that you don't get from Persian limes. I think this must be my most requested recipe from friends and family of all times.

  • Mapo tofu (Dinner Tonight)

    • TrishaCP on February 19, 2021

      Great version of a classic. The recipe is missing the second step but a kind commenter on Serious Eats provides it in the comments.

  • BLT bucatini (Cook the Book)

    • TrishaCP on April 23, 2016

      This is a great pasta dish. It does require the advance preparation of roasting cherry tomatoes for about 1 1/2 hours (my tomatoes were on the small side and didn't need that much time). It is a step worth taking as it really concentrates the tomato flavor, and if you do it ahead of time, this can be a weekday meal. I used the bucatini and it is the perfect pasta vehicle for picking up all of the flavors. I added extra arugula because I really enjoy it. I would definitely make this again.

  • Harissa ravioli (Cook the Book)

    • TrishaCP on April 26, 2018

      We really enjoyed this - the harissa oil is great. I was worried about how salty this potentially could be, but the amounts of olives and feta weren't excessive and they didn't overpower the rest of the ingredients. I subbed cauliflower since it was what I had on hand and it's a suggested sub, but I didn't think it worked well in this dish.

  • Chilaquiles rojos (Dinner Tonight)

    • TrishaCP on May 31, 2015

      I thought this was a pretty good rendition of chilaquiles- I didn't use 3 jalapeños because the ones I had were quite hot- I used one instead. However, I would caution if you follow the directions as written it would end up a disaster because the recipe calls for cooking the tortilla chips in the sauce for 5 minutes. That is way too long unless you want the chips to completely disintegrate. As it was, mine were fairly soft even though I only dunked them just before serving. I dressed this with cooked chicken, avocado, and feta (since I didn't have Mexican cheese on hand).

  • Kohlrabi remoulade (The Crisper Whisperer)

    • TrishaCP on November 18, 2012

      Delicious way to use kohlrabi. Like a jazzed up coleslaw. I subbed one teaspoon garlic powder for the fresh garlic since I was concerned it would be too strong, and I am glad I made that call.

  • Shrimp and grits with arugula (Dinner Tonight)

    • TrishaCP on November 18, 2012

      I really enjoyed this dish, but it is very rich and you don't need much per serving. Also, I would recommend a baby arugula with this one. I had very mature arugula from my CSA, and it was too strong a flavor to stand up to the shrimp.

  • Packets of cod with zucchini, tomatoes, and parsley pesto (Dinner Tonight)

    • TrishaCP on July 24, 2016

      Made this with farmer's market cherry tomatoes and zucchini, and it was absolutely amazing. The flavors were light and fresh and perfect for summer. (Next time I would do a separate packet of tomatoes and zucchini because I could have used more vegetables.) This is the same recipe as Fish Without A Doubt, except using the recommended sub of cod for haddock.

    • mharriman on April 06, 2021

      I messed up by not reading the directions carefully and dolloped the pesto on the cod, zucchini, and tomato after the packets came out of the oven. The outcome was a bit bland and that’s probably why. We did like this healthy, lighter cod entree, though, and may try it again.

    • Frogcake on April 14, 2018

      A delicious, simple recipe with no-brainer cleanup and much healthier than KD. Flagged for my sons to make for themselves while they are away at school. (Mom provides the pesto and then it’s really simple).

  • Blueberry-nectarine crisp

    • TrishaCP on July 29, 2014

      A horribly written recipe that delivered a delicious dessert. The oatmeal, nectarines, and blueberries tasted great together. I didn't have vanilla bean powder, so just used vanilla extract. The recipe didn't specify how to make the oatmeal streusel topping, so I used cold butter, cut up into small pieces and worked it into pea sized pieces and smaller with a pastry blender, until when I gathered the crumbs they would clump together. The oven temp per the recipe didn't work for me at all- the crisp topping wasn't browning- so I cranked it up to 350 after 40 minutes and watched it like a hawk to keep it from burning. (It needed 30 minutes past that time.)

  • Sweet corn and black raspberry ice cream

    • TrishaCP on September 08, 2017

      This is probably my favorite Jeni's flavor that I have tried to date. I made the black raspberry sauce in advance when raspberries were in season, and they do produce a perfect match with the corn ice cream. The flavor of the ice cream does taste like luscious sweet corn- I did simmer the cobs (since the corn is strained out anyway) to get even more corn flavor. Amazing.

  • Cucumbers in black rice vinegar (Cook the Book)

    • TrishaCP on August 02, 2017

      This was light, refreshing, and very easy to make. I didn't bother with the pre-salting step. I just added salt to taste (less than required by the recipe), the vinegar, and the sesame oil.

  • Coffee cake with espresso glaze and cardamom crumble (Cook the Book)

    • TrishaCP on May 14, 2012

      This is a seriously tasty cake, but I had some issues putting it together. First, the cake is moist and delicious. (As it should be, with all of that butter!) The coffee glaze is tasty but subtle and goes really well with the cardamom crumble. However, I didn't have any luck in getting the crumble to adhere to the cake. I had to assemble the cake after the glaze and crumble had cooled- I don't know if that is why. Anyway, if I made this again, I think I'd add the cardamom directly into the cake batter, rather than on the crumble.

  • Olive oil citrus cake (Cook the Book)

    • TrishaCP on February 26, 2017

      This makes a flavorful and dairy-free (thought not egg-free) cake. While a good cake, I'm not sure that it's a repeater for me on two points. While the zest was fragrant, I prefer citrus cakes to be more punchy (I did use the optional lemon oil, but I think I would have preferred lemon juice in the glaze rather than grapefruit, as the grapefruit has a slight acrid aftertaste). And I have other olive oil cakes that I find tastier (I'm thinking of the one with spelt, chocolate, and rosemary from Good to the Grain). Also, the cake is fairly flat- I would use an 8 inch pan if you want it a bit higher.

  • Rhubarb cream cheese pie with fresh strawberries (Cook the Book)

    • TrishaCP on September 14, 2013

      A nicely decadent dessert and a good option if you want the classic rhubarb- strawberry combo but don't want to cook your strawberries. A pre-baked pie shell is filled with rhubarb tossed with sugar and cornstarch (I sometimes find the recipes in this book erring a bit on the sweet side, but I thought 1/2 cup here with the 1lb of rhubarb was just enough). The rhubarb is baked in the crust for about 15 minutes-enough to soften it slightly but not enough for it to break down. A lightly sweetened cream cheese-based custard is then added and baked until set. The pie is finished by topping with fresh strawberries- I didn't garnish with powdered sugar as my berries were very sweet. The rhubarb custard base is interesting- the rhubarb pieces stayed intact through baking so you get nice bites of the fruit with the tangy cream cheese - you could actually omit the strawberries and have a decent rhubarb cream cheese pie....but it is really pretty and delicious with the strawberry topping.

  • Sour cherry Americano

    • TrishaCP on June 02, 2018

      This was really refreshing and delicious- a good use of just picked cherries from our neighbor's tree. The chocolate mint (a mint variety that smells like chocolate) simple syrup will be great in other cocktails and iced tea.

  • Eeyore's requiem from the violet hour

    • TrishaCP on August 12, 2018

      This is amazing. The combination of amaros makes a bitter, boozy, but still drinkable cocktail. (I didn't have Fernet Branca, so used Ferro Kina by our local distiller, Don Ciccio & Figli.)

  • Blueberry muffin smoothie (Zero Proof)

    • TrishaCP on April 08, 2020

      This does in fact taste like blueberry muffins. I needed to use up yogurt so used that instead of Greek yogurt and omitted the milk.

  • Potato and kale frittata (Dinner Tonight)

    • TrishaCP on August 20, 2020

      We really liked the flavor profile of this recipe, but I found that I needed to add two additional eggs to fully incorporate all of the ingredients. (Maybe I didn’t measure appropriately.) This was nice with goat’s cheese.

    • bwehner on June 08, 2014

      Delicious base recipe. Add meat (eg sausage, salami, prosciutto) and/or cheese (eg crumbled feta, chèvre, Parmesan) as desired

  • Seared pork chops with kimchi (Dinner Tonight)

    • TrishaCP on April 05, 2020

      This was a nice use of kimchi and a nice quick evening dinner. I marinated the chops overnight and the flavor was good.

  • Honey-soy glazed salmon with bok choy (Dinner Tonight)

    • TrishaCP on November 19, 2017

      Good for a quick dinner. We subbed Tokyo bekana for the bok choy. Not sure if it was the veggie or the technique, but it was quite chewy (though tasted great).

    • ssdrabek on August 31, 2012

      I should have baked a touch longer, next time try 13 minutes and spread some marinade over the salmon...and TRIPLE the kale, loved it!!

    • anya_sf on March 11, 2019

      The instructions were a little confusing, as they don't specify whether to leave the salmon in the marinade while broiling; I did not. The salmon was very flavorful and moist. If your broiler is very powerful, make sure the fish isn't too close to the heat and watch the time as the marinade burns easily. I substituted asparagus for bok choy. The technique worked OK, but the sauce was too heavy on the soy sauce. I'd use proportionately less soy sauce next time and saute some ginger and garlic as well. The recipe was very quick, so I'd make it again with those changes.

  • Pork chops with 'Magic Dust' (Dinner Tonight)

    • TrishaCP on April 12, 2017

      This was great on pork chops, and likely great in many other applications too.

    • chawkins on May 03, 2021

      This rub was quite magical, we really enjoyed the chops.

  • Diced chicken with peppers and peanuts (Takeout-style kung pao chicken)

    • TrishaCP on September 03, 2021

      This is a J Kenji Lopez-Alt recipe, and it delivers exactly what it promises flavor-wise. My bell pepper was huge, so I only used one and thought it was plenty. Based on this, his upcoming cookbook focused on wok cooking should be great!

    • dinnermints on September 13, 2021

      There was nothing to wow the tastebuds here, and so neither my husband nor I found it very exciting. My toddler seemed to like it quite a bit, though.

  • The inevitable pork chop with cheddar grits from 'The Meat Hook Meat Book' (Cook the Book)

    • TrishaCP on December 20, 2014

      Just OK. I used my own brine for the pork chops, and they were the best part of the meal. The grits were bland, and the pickled jalapeños didn't jazz them up- they just added a harsh discordant note to the meal.

  • Avocado, mango, and pineapple smoothie

    • TrishaCP on July 01, 2020

      Not horrid, but nothing to write home about either. It was very pineapple forward.

  • Shredded beef enchiladas with three-chile sauce from 'The Homesick Texan's Family Table' (Cook the Book)

    • TrishaCP on May 09, 2017

      These are quite a project to make (I recommend spreading it out over two days if you can), but they are delicious. The three chile sauce was the best part- I really liked the pasilla chiles here- but to meet our heat preferences I only used one chipotle pepper. The meat was a bit dry and bland on its own, so it's a good idea to season it generously and to add a bit more of the sauce than called for in the recipe.

  • Curry noodles with chicken (Kuai-tiao kaeng sai kai) from 'Simple Thai Food' (Cook the Book)

    • TrishaCP on November 30, 2018

      I thought this dish was good. It is very saucey. The first night we ate it with noodles and the second night with rice and I liked it better with the rice. I used homemade yellow curry paste from the book, and store-bought red curry paste. I don't think the hard-boiled eggs are vital but you definitely need the fried shallots (crispiness and bite) and cilantro (fresh herbiness).

  • Savory grits with slow-cooked collard greens from 'Afro-Vegan' (Cook the Book)

    • TrishaCP on February 13, 2018

      I thought these collards were excellent, some of the best I've made. They had a nice kick to them, but I would probably leave the seeds in the jalapeño next time. I had frozen and already blanched and chopped collards so just cooked them a little longer in the onion and spice mixture rather than the 10 minute pre-cook in salted water. I liked the technique of making and using cashew cream as a non-dairy alternative to make the grits creamy, but I don't think I blended the cashews sufficiently when making the cashew cream, which made it hard to tell when the grits were done. The grits were really just a foil to the excellent collards though, in my opinion.

  • French lentil salad with goat cheese and walnuts from 'My Paris Kitchen' (Cook the Book)

    • TrishaCP on November 24, 2019

      This salad is extremely delicious. I needed 30 minutes for my lentils to be perfectly cooked, but I may not have added sufficient water from the outset. (I used Puy lentils.) I loved everything about this and will definitely make this again.)

  • Quick and easy pressure cooker chicken, lentil, and bacon stew with carrots

    • TrishaCP on April 06, 2019

      I agree with others that this was great dish. I made it as written except for using boneless skinless thighs. Perfect cold weather meal.

    • FJT on February 15, 2020

      This is great winter comfort food (shame the weather won't play ball here in Switzerland - it was way too warm for a stew like this today, but it's February and I'm doing winter food!). Quick and easy to make - just don't forgo the sherry vinegar as it really lifts the dish. I used 6 whole chicken legs which I skinned in advance (pressure-cooked chicken skin is not appealing) and I chopped the parsley stalks finely rather than tying them up in string and removing them later; otherwise I followed the recipe. I was tempted to add extra vegetables but I was already at the half full mark on my 6-litre pressure cooker with all the recipe ingredients and I didn't want to go over the half-way line because of the lentils. We enjoyed this and it will be made again ... maybe when we get some colder weather!

    • uk2nl on December 05, 2018

      This has become a staple for me on busy days. I always add more carrots so I can eat it without having to add a side of veg. Great with crusty bread.

    • rionafaith on February 09, 2020

      SO GOOD with very little effort. I stirred in a whole bunch of lacinato kale at the end, cut into ribbons, and it was lovely. Could probably take even more veggie content. I totally forgot to add the vinegar but it was still good, will have to remember it next time. I'll be making this one again soon!

    • anya_sf on February 17, 2018

      Great flavor for a small amount of work! The recipe lends itself easily to variations. I used 4 oz smoked bacon (which was plenty), 1 lb boneless skinless chicken thighs, 4 carrots, 8 oz sliced mushrooms, regular brown lentils, 1 Tbsp chopped garlic, 1 tsp thyme (as well as the bay leaves, onion, and broth that are called for). I also stirred in 12 oz spinach at the end, after pressure cooking/venting. There is plenty of fat from the bacon, so I don't think bone-in, skin-on chicken is needed here, and boneless/skinless is so much easier to shred. I forgot the sherry vinegar at the end, but the stew was still amazing, although next time I'd definitely add it (lemon juice would also work). We ate this with bread, but it would also be great with pasta or mashed potatoes. From start to finish, it took just under an hour to make. A keeper.

  • Mexican butternut squash soup with ancho chili, crema, and pepitas

    • TrishaCP on January 24, 2016

      I concur that this is a great soup. I only used one ancho chile and that was plenty for a smoky, spicy hit. My soup WAS the color of the picture too, but I didn't see anything wrong with it- just a nice dark orange color. I served with the pepitas- no crema in the house but it would definitely be a nice addition.

    • FJT on October 24, 2016

      Loved it! True, the colour isn't the most appealing (mine was more brown than red), but once I'd made it I kept going back to the pot for another taste and then another. I used 2 ancho chillies and left the seeds in just one of them - great depth of flavour and a little bit of heat. Can't wait for dinner time!

    • Bloominanglophile on April 13, 2019

      I'm afraid I didn't love this. My butternut squash was rather large, so it may have thrown the ratios of the ingredients off. I also didn't cube the squash to roast it--I just cut it in half, which may also have affected the flavor. Upon final tasting, I felt it needed more salt, a splash of vinegar, and something herbal, so I added some dried Mexican oregano. Even then, it was just ok, and I felt this recipe leaned too heavily on the toppings to fill out the flavors in the soup.

    • Yildiz100 on March 23, 2016

      This just wasn't exciting for me. I think I would have enjoyed just the roasted squash much more. I also found the color sort of unappealing. Mine was more brown and murky than the photo. Maybe because I used the full amount of ancho chili? I don't think I'd make this again, at least not right away as there are so many varieties of butternut squash soup to try.

    • imaluckyducky on November 21, 2014

      5 Stars! Sweet, smoky, savory and one of the most addicting winter squash soups I've had. Ever. I'd bathe in this if it weren't weird (and who wants to peel that much squash?!). My soup came out a tad lighter than pictured,which doesn't bother me at all BUT the color isn't the most appetizing for picky eaters. Used toasted pepitas for a garnish, but also added some toasty garlic bread to dip in the soup and also add more crunch. Froze an icecube of it and reheated it, and there was no change to texture or flavor, so definitely making a larger batch of this next time to freeze.

    • patioweather on November 30, 2020

      I made this with acorn squash and guajillo chile. We served it with avocado and pickled red onions. I roasted the squash in advance, so dinner only took 15 mins.

    • Suitsme on October 10, 2021

      Made per recipe except it didn’t need any sugar, and I removed most of the Chile seeds. Very good! Must have plenty of lime. Next time will use vegetable broth.

  • Sweet potato pancakes made with leftover mashed sweet potatoes

    • TrishaCP on December 17, 2016

      A nice idea for using up leftover sweet potatoes. Not too sweet, and the spices hit the perfect note. Really good with bacon.

  • Creamy garlic chicken spanakopita skillet

    • TrishaCP on March 23, 2017

      This was really, really, good. All of the deliciousness of spanakopita and none of the difficulty. I also used dried dill and would definitely use frozen spinach for ease next time as well. I also used already cooked chicken to good effect.

    • Rutabaga on November 29, 2015

      This recipe takes spanakopita, and turns it into an easy-to-prepare one dish meal. Scrunching the sheets of phyllo over the top of the casserole makes working with the sometimes finicky pastry a breeze, and I was even able to use torn up pieces from an old, rather dried out package of phyllo from the freezer to good effect. The creamy garlic and feta sauce is delicious paired with the chicken and spinach, as as this is a one pot meal, clean up is minimal.

    • MidwesternerTT on April 16, 2016

      Awesome, flavorful. I used thighs, 10 oz frozen spinach, 1 T. dried dill, fat free feta crumbles and transferred to a casserole to bake since my Revere Ware skillet isn't high-temp oven safe. Definitely will be made again, either with phyllo or with puff pastry on top.

    • SusanMargaret on February 16, 2019

      Used frozen spinach. Very very good.

  • Fast and easy pasta with blistered cherry tomato sauce

    • TrishaCP on November 04, 2016

      This was really good with very basic ingredients, including the last few leaves of basil from our garden. The cherry tomato sauce needed to cook slightly longer than indicated for me, but it made a really great sauce. (I would point out that the cherry tomatoes never blistered- and the recipe doesn't call for that to happen either.)

    • anya_sf on August 16, 2019

      I doubled the cherry tomatoes and was glad I did; they took longer to cook since not all the tomatoes were in contact with the pan, and I had to burst most of them with a spoon. The tomato liquid and pasta cooking water blended nicely to make a sauce which coated the pasta. This was a great, quick weeknight meal.

  • Sparkling rosé sangria with Aperol and peaches

    • TrishaCP on July 05, 2017

      We served this at our July 4th BBQ, and everyone really liked it. I didn't prefer it to traditional Sangria, but it was a nice, lighter change of pace.

  • Easy teriyaki-glazed salmon, cucumber, and avocado rice bowls

    • TrishaCP on August 10, 2016

      This is a great recipe- amazing flavor and very fast. I agree with Bloominanglophile that it could use more veg- snowpeas or broccoli would be good. I also would skip the avocado next time- I love avocado, but salmon is already such a fatty fish that I didn't think it was needed.

    • Bloominanglophile on August 06, 2016

      This was the first "bowl" I have ever made--and it was delicious! The whole family enjoyed it, therefore it is going into my favorites/quick dinners file. I did make the homemade teriyaki sauce that he linked to in the recipe, and liked it so much more than purchased bottled sauces. We do want a little more veg next time, so I think I will try adding some snowpeas.

    • Wlow on September 09, 2019

      I agree needs more vegetables! Kids loved this and wanted leftovers for lunch. Hadn’t bought enough salmon so supplemented with tofu. Make sure to cook sauce long enough to thicken so it doesn’t pour too fast. (Used light brown sugar and tamari in sauce.)

    • mamacrumbcake on September 28, 2019

      Easy and delicious! This is a recipe where the whole is greater than the sum of its parts. All of the different flavors and textures go together so well. We made it with cauliflower rice and it turned very well—didn’t miss the regular rice at all. The avocado was a delightful surprise. It really contributes something wonderful to this dish.

    • Smokeydoke on January 25, 2018

      Loved everything about this, loved the salmon (wild-caught), avocados and the homemade teriyaki sauce. It was a great combination. I served it with brocolli instead of cucumbers. Photo included.

    • anya_sf on August 22, 2020

      I used the homemade sauce recipe (very good), which oddly didn't want to stick to the salmon. Cooking method for the fish was good, although I wanted mine cooked through, so left it an extra minute on the 2nd side; it was perfect and still moist. I didn't have cucumber or green onion, but added broccoli, edamame, and carrot instead (this dish needs more veggies anyway). Simple and good.

    • StoicLoofah on August 29, 2020

      Tasty. Would be nice if the cucumbers were picked slightly

    • Skamper on March 13, 2020

      Used tare recipe from Japanese Grill. Let the salmon sit in sauce for 15 minutes before going in the pan. Added snow peas for more veg but would have been ok without. Easy weeknight dinner.

  • Old-fashioned flaky pie dough

    • TrishaCP on November 23, 2018

      I made this dough for a cherry pie, and it came out as advertised- flaky and buttery. The technique is backwards for how I usually make dough- you make the dough, and roll it out and only then do you let it rest- but it worked! Will definitely use this one again (Stella Parks recipe).

    • hirsheys on June 17, 2018

      This was a complete disaster for me. It's a warm day, but I rolled this out in a relatively cold kitchen and had to keep putting it in the fridge to firm up. Once it finally was ready and in the oven (with a cherry filling), the edges started falling off and dripping onto the oven and burning. In the end, half of the pie crust also got overcooked, despite getting covered, because it cooks for so long at such high heat. Definitely not the pie crust for me.

  • Easy pressure cooker pork chile verde

    • TrishaCP on August 03, 2019

      We definitely liked this and it is easy to pull together, but I agree about reducing the sauce.

    • hirsheys on April 04, 2021

      I made this and we loved this, despite the fact that I somehow failed to add the cilantro or fish sauce (distracted at the end!) The sauce is thin for tacos, but it’s yummy, so I’d either thicken for tacos or just serve as a stew over rice. This is super easy and was a big hit with the Newman crew. Going to try the chicken version next.

    • clcorbi on February 03, 2018

      This is good, and certainly quick to throw together, but I wasn't wowed by the result. I think next time I'd take the time to reduce the sauce once it's been blended; it was very thin which made this hard to scoop into tacos without making a huge mess. I will say that although I was hesitant to add fish sauce (even though I know it's a Kenji standard), I did appreciate the umami richness it added!

    • rionafaith on October 17, 2018

      Even better than Kenji's very similar chicken version! I learned a bit from making that one, so this time after removing the meat, I pureed the sauce, reduced it until thick (probably 20 mins or so), and THEN added the chopped cilantro after that. Delicious and reheats very well.

  • Brown butter rosemary roasted sweet potatoes

    • TrishaCP on December 26, 2017

      We needed a simple side for Christmas Eve dinner, and these were just ok. I didn't notice much difference from using the technique of cooking them in a specified water temp to draw out the sugars. Not bad but not a repeat.

  • Aperol, Lillet, and gin cocktail - Unusual Negroni

    • TrishaCP on April 30, 2017

      This was easy drinking and the alcohols play nicely together. I can see why the SE version went heavier on the gin for dryness-even so, it was very sweet without the Campari bitterness in a regular Negroni. A little "too" sweet for my usual taste- having said that, I still drank the whole thing!

    • anya_sf on June 06, 2020

      I made it on the rocks with a lemon twist (didn't have grapefruit). Negronis are usually too bitter for me, so I appreciated this sweeter version, but do agree with TrishaCP that the extra gin helped balance the sweetness. After the ice melted a little, it was less syrupy (a good thing).

  • Buckwheat blini

    • TrishaCP on January 01, 2020

      These were really simple to make, and looked and tasted good. I’m sure I lost some flavor nuance in not using yeast, but they worked well for caviar and smoked salmon.

  • French-style green beans with almonds (Haricots verts amandine)

    • TrishaCP on December 26, 2017

      This was really good. Had these for Christmas Eve dinner- sophisticated enough for a dinner party but easy enough to pull together last minute. My brother-in-law is not a green bean fan, but he ate and enjoyed these.

    • Rutabaga on December 22, 2020

      Simple yet tasty, these beans are a great side that offers a little sophistication with little effort. The butter definitely adds to the appeal, as does the crunch from the deeply toasted almonds.

  • Creamy whipped Greek yogurt

    • TrishaCP on July 15, 2018

      This is really easy and works great as a simple addition to fruit. I made the version with vanilla.

    • bching on November 30, 2018

      Lovely texture and rich flavor.

    • Jojobuch on July 09, 2018

      So simple and so good! Served this with cherry compote and short bread.

  • Peruvian-style grilled chicken sandwiches with spicy green sauce

    • TrishaCP on September 13, 2021

      We absolutely loved this one. The sauce was delicious- I didn’t have aji amarillo paste so subbed in about a teaspoon of gochujang for a half recipe per a commenter from Serious Eats and it tasted good. (My jalapeños were really mild, so it needed something.) I let the chicken marinade for about four hours- and it got great flavor in that time. I used Diamond Crystal and it was not too salty for us.

    • hirsheys on January 24, 2021

      Delicious, though I wish I had read Alex’s note before I made these - the marinade was too salty with Morton’s, even using just 3.5 tsp. The sauce is super yummy. I actually think the buns are unimportant - Steff ate hers without because she’s doing keto and it was just as tasty. The avocado is nice, though. (I grilled on a stove top grill.)

    • alex9179 on May 21, 2020

      Great (and messy) sandwich but the green sauce is the best part. Reduce salt in marinade if not using Diamond Crystal.

  • Korean marinated eggplant banchan (Gaji-namul)

    • TrishaCP on September 09, 2021

      If you like strong flavors, this is a great side dish. (Though it’s underwhelming to look at- to put it mildly!) I subbed half of the fish sauce with soy sauce, and I would just flat out replace the fish sauce entirely next time with soy sauce. (There is enough funk from the doenjang.) I made this with small globe eggplants since that is what I had on hand. I sliced them in half and roasted for about 30 minutes. Other than having to take an extra step to remove some seeds, this worked well.

  • Fried rice with blistered green beans and basil

    • mfto on May 13, 2016

      We loved this recipe in spite of some of my mistakes (not Kenji's) and substitutions. I had 2-day old jasmine rice which I guessed equaled 2 cups. I should have weighed the rice because I really didn't have sufficient for 2 people. Also I felt that my rice was determined to clump so didn't cook as well. But here Is another mistake, I was frightened of cooking on high heat and used med high. You must be brave with this recipe because the green beans did not blister enough. Speaking of green beans, I had good ones but 1/2 lb looked like too many so I removed a few. Wrong. Follow the recipe because they are wonderful. I didn't have fresh chilies so used red pepper flakes. Next time follow the recipe. I didn't have Thai basil and my sweet basil had seen better days but I soldiered on. Do you know how many basil leaves you need to weigh 1 oz? I don't know either because I only had 1/2 oz. But there is one ingredient that is a Must -- lime quarters. Don't try this recipe without limes.

  • The food lab's ultra-gooey stovetop mac and cheese

    • mfto on October 09, 2015

      Even if you aren't interested in mac & cheese, be sure to check out Kenji's method for cooking elbow macaroni. You put pasta in pan, cover with 2" cold salted water, bring to a boil, cover with lid and remove pan from heat, wait about 8 mins and drain. It works. I made half recipe last night because my husband is not a fan. This is actually my first attempt at mac & cheese, so my opinion isn't worth much. I thought it wasn't creamy so would use more milk. Very, very salty with all that cheese but what did I expect. Could use more dry mustard and hot sauce to please me. Maybe a mac & cheese fan will try and give an opinion. I won't make it again but will use his pasta cooking method.

  • Shrimp scampi with garlic, red pepper flakes, and herbs

    • mfto on October 21, 2016

      My husband really enjoyed this. True, it was easy but I felt it needed a little more something as far as flavor is concerned. It was hot (spicy) enough for me. I had tarragon from my garden and used the amount recommended. Either the tarragon is beginning to shut down for the winter or my taste buds had shut down. I didn't have parsley or chives but I have never found them to be assertive anyway. Next time I may try dried thyme which is a favorite of mine. The recipe serves 4 but as usual since I am cooking for 2, I used half the shrimp but the whole sauce ingredients. I can't imagine this serving 4 with this amount of sauce. Do follow the directions and toss the cooked pasta with the sauce in the skillet before serving.

    • wodtke on January 25, 2018

      Wait -- "aging vermouth"? I thought vermouth lasted forever! Should have known better!

    • Smokeydoke on January 25, 2018

      I agree with mfto, it was a bit bland, especially topped over pasta. I had some the next day and sopped up the garlic butter with bread, no pasta. Much better. I can't imagine serving four with this amount too. Overall, it was good and a keeper, but it needs some tweaks. Great way to get rid of aging vermouth.

  • Perfectly grilled lamb rib or loin chops

    • zorra on September 10, 2014

      Worked well, with timing adjustments as our 'state fair' chops were half the recommended thickness.

  • Microwave mocha mug cake

    • zorra on January 25, 2016

      So glad super-quick, intensely-chocolate dessert isn't my mug of tea. Happy, too, that I had neither ice cream or whipped cream to top it as suggested. Curiosity satisfied, I can treat it as a science experiment & not be tempted to repeat. Now coconut would be dangerous.

  • Chicken salad with tahini-yogurt dressing

    • zorra on April 02, 2014

      With with surplus roast chicken & green beans on hand, went in search of a dinner salad recipe. This, from Patricia Wells, is a tasty one, a nice alternative to mayo- or vinaigrette-based versions. Easily varied with what's available, too. Will definitely repeat.

  • Zucchini, pine nut, and golden raisin salad (Dinner Tonight)

    • zorra on August 29, 2014

      Always seeking summer-squash sides that don't demand heavy dairy or tomatoes (overdone at dinner this season). The combination that works wonders with spinach is just okay with zucchini, given generous doses of lemon juice & olive oil.

  • No-waste tacos de carnitas with salsa verde

    • zorra on May 05, 2015

      Initially disliked spicing in this dish. Adding cumin made the difference. Liquid yielded much less fat, which was fine, not sure I'd return an entire half-cup to the meat, & it wasn't missed. Easier to brown pork under the broiler in 2 portions before serving. (Having had Pyrex shatter spontaneously before, I used a well-lined metal pan, not glass.) Salsa verde is delicious. Definitely will repeat as a 2-day project.

    • sldoug on July 04, 2016

      I used pork shoulder "country style ribs" and my 3+ pounds didn't fill a 9x13 pan so I used 11x7 instead. Otherwise I followed the recipe. When I first pulled them out, they tasted well-balanced, but by the end I had to add more salt. They were good, but I can't honestly say they were noticeably better than when I've cooked them in a pot of water on the stove top. But at least I can "set and forget" these. I agree with folks that the salsa verde was good though, and I look forward to using the large amount leftover in enchiladas this week.

  • Mexican roadside chicken with green onions (Grilling)

    • zorra on April 19, 2016

      First time we've done a whole bird like this on the grill & a success. Used dried chipotle pepper instead of ancho, nice kick of heat. Next time will do just one bunch of onions & maybe add a packet of wood chips to the flame for a smokey flavor.

    • RuthGo on June 16, 2014

      Delicious. I used it on a whole cut-up chicken as opposed to a whole chicken. Very easy sauce to make and definitely follow the directions about putting the chicken on the cool side of the BBQ first. The fat renders over the chicken and keeps it juicy. Sauce is flavorful but not spicy. Heartily recommended.

    • chawkins on June 25, 2017

      Delicious grilled chicken. The wet rub kept it moist and was very flavorful. I doubled the rub recipe since my chicken was close to 6 lbs and used a probe to cook to the recommended internal temperature.

    • minerva on April 14, 2014

      Fantastic grilled chicken.

  • How to make Japanese curry rice from scratch

    • zorra on March 30, 2014

      Delicious & not difficult at all. So much better than store-bought blocks of curry roux with undesirable ingredients & sky-high sodium. Used tofu, & added eggplant per writer's note & red bell pepper for color.

  • Quick Indian cabbage salad

    • zorra on February 04, 2018

      Just what I was looking for in a green salad to accompany an Indian meal. Quick, healthy & spared a trip to the store for our usual recipes. I liked the flavors & will repeat this one.

  • The best homemade chocolate dip (AKA Magic shell)

    • zorra on July 01, 2016

      Okay, it's not fudge sauce, but it is fun! Added & teaspoon of vanilla at the end. Next time, maybe a spoonful of espresso powder, too.

    • j_h on April 24, 2016

      Use candy/chocolate flavouring oils to add flavours to this

  • Singapore noodles

    • nicolepellegrini on January 25, 2020

      Excellent! Came out just as I was craving. I did use a little less fish sauce and marinated the shrimp in soy sauce instead.

  • Chile-rubbed London broil (Dinner Tonight)

    • nicolepellegrini on October 13, 2019

      Excellent! London broil can be a boring (and easily overcooked) steak for me, but this was probably the best I've ever made it. I marinated the steak for about 6 hours using a stout beer with some chocolate flavors. My steak was 2 pounds so I cooked it an extra 1 minute in the oven. Came out perfectly juicy and a great temperature throughout.

    • aeader on November 30, 2020

      This is probably the best result we've had cooking London broil. It was tender, juicy, and flavorful - would definitely make this again. I used pilsner (not a dark beer but it was all I had) and marinated for an hour.

    • rionafaith on December 05, 2016

      This smelled incredible while cooking, but upon eating I thought this was just okay. I'm not really a beer drinker, so I just used a can that my boyfriend had left in my fridge, which turned out to be Sixpoint Bengal -- which is probably not a dark beer (idk), but I didn't feel like making a special trip to the store. I marinated for about an hour and a half. The steak ended up fairly tender for such a cheap cut, and the technique and timing yielded a nice temperature steak, but I found the taste lacking. I feel like that could be the fault of my chili powder, but I was hoping for more complex flavors. I think a rub with some other spices included would be much more interesting.

  • Pasta with bacon and corn 'pesto' (Dinner Tonight)

    • nicolepellegrini on August 30, 2015

      Great summer pasta dish when fresh corn is at its best. I made this for a party and it was a big hit with everyone. I made the pasta noodles fresh, and added a reconstituted dried ancho chile pepper to the pesto to give it a little extra kick and smoky flavor.

  • Gemelli with asparagus, ricotta, arugula, and lemon zest

    • nicolepellegrini on March 26, 2020

      This was perfectly fine and pleasant, although I found it benefited from a little extra heat (red pepper flakes) and some nutmeg.

  • Red cabbage salad with Braeburn apples and spiced pecans (Dinner Tonight)

    • nicolepellegrini on August 09, 2020

      Recipe also calls for dried cherries, not listed here (so I didn't realize I'd need them until I started preparing the other ingredients). Left them off since I didn't have them, plus I was serving this with a main course using other dried fruit so I didn't want to overload on sweetness anyway. Not a bad side dish/salad, especially with a hearty stew.

  • Garlic scape pesto (The Crisper Whisperer: Garlic Scapes)

    • nicolepellegrini on June 26, 2020

      So I've only prepared this up to the stage for freezing (leaving out the cheese) and I can already tell I'm going to love this. In fact I put some on some strip steaks as a marinade tonight before grilling them. I ended up with a huge bag of garlic scapes for the first time, didn't know what to do with them all, and this seemed like a great way to preserve some for later in the year. I am very sensitive/intolerant to raw (mature) garlic but the scapes don't seem to bother me, so I love the idea of a pesto where I don't have to leave out or cook the garlic. Very easy and such a bright color!

  • Asian slaw with ginger peanut dressing

    • nicolepellegrini on March 13, 2019

      Made this dressing for a "Chinese chicken salad" and really liked it. Substituted maple syrup for honey. Had just the right sweet/spicy/sour balance I was looking for.

  • Extra-rampy ramp risotto

    • nicolepellegrini on May 20, 2021

      This was tasty, although for some reason my ramp greens didn't stay nice and vibrant in color. I think it was my mistake mixing the lemon juice in with the puree before stirring into the rice.

  • Bonnie Prince Charlie

    • debkellie on March 21, 2021

      Variation on a theme .. refreshingly appropriate as an after theatre aperitif - Margaret Fulton - The Musical is worth a couple of hours of your time if it comes your way! Never realised how amazing her life story actually was!

  • Chartreuse swizzle (Time for a Drink)

    • debkellie on February 26, 2017

      Cleansing, refreshing before dinner cocktail! Also very yum !

  • Quince Alexander

    • debkellie on July 04, 2021

      4th July celebration cocktail: had some quince syrup left over from poaching quince last winter... great recipe to use that up!!!

  • Pork chops with cherry sauce (Dinner Tonight)

    • EdM on June 21, 2018

      Though flavor good, sauce remains quite runny with recommended 15 minutes boil. Need to double boil time, at least. Serve chops on plate alone, or other foods will get soaked.

  • Linguine alle noci (linguine with walnut sauce) [Sunday Supper]

    • EdM on April 02, 2018

      Toasted breadcrumbs before making sauce. Cut hot pepper flakes in half. Use more pasta water for sauce, add to pan after sauce has cooled somewhat (hot oil).

  • Pork chops with sage and balsamic (Dinner Tonight)

    • EdM on March 14, 2021

      Easy recipe, follow exactly, good flavors.

  • Crispy salmon with steamed bok choy and basil-caper relish

    • EdM on July 18, 2019

      Sauce is tasty, but too strong for the salmon, overpowering it (especially the olives). Maybe better with a snapper-like fish, that needs the boost of flavor.

  • Red-wine braised turkey legs

    • EdM on December 20, 2020

      Lots of liquid when done. Gravy won't adequately thicken if using chicken broth rather than "stock", with bone gelatin, so in that case use a bit more roux, and/or reduce liquid.

  • Easy pan-roasted chicken breasts with lemon and rosemary pan sauce

    • EdM on August 22, 2021

      Delicious sauce for both chicken and potatoes. Sauce enough for 3 or 4 servings, so make 3 or 4 (half-) breasts. If not homemade, some "low salt" broths may be too salty for reduced sauce, in which case use 2/3 broth, 1/3 water. Can use meyer lemons, as well as standard lemon juice. 150 degrees is the right internal temp when removing from oven, to remain moist.

    • apattin on March 09, 2019

      Very easy sauce. The gelatin works to stabilize it. It was just the right amount of lemon.

  • Mojo marinated flank steak with grilled onions (Grilling)

    • blintz on June 19, 2021

      This was a delicious, easy marinade for grilling. Used skirt steak and served sliced thin accompanied by roasted potatoes and grilled red bell peppers.

  • Coconut-and ají amarillo–braised chicken

    • L.Nightshade on April 25, 2019

      Easy and flavorful, will do this again. I used a steamed potato instead of rice. What's more Peruvian than a potato? A range of aji paste is suggested, we definitely need the high end of the range.

    • hirsheys on July 01, 2020

      I had been eyeing this dish for a while, however, I wanted to use up some proteins in my freezer, so I replaced the chicken thighs in the recipe with boneless pork chops. It's quite delicious, fairly spicy (I used the lower amount of paste, but I think mine is on the spicy side), and definitely high yield for the amount of work. Definitely recommend.

  • Sous-vide pork belly buns with pork braise mayonnaise and quick-pickled cucumbers

    • TCuiziniere on July 02, 2017

      So amazingly good, I wished I had a bigger stomach. The pork braise mayo is amazing but it took me more like 45 minutes to get my cooking liquid reduced.

  • Simple pear galette with vanilla

    • Astrid5555 on September 27, 2020

      The spice combination brings out the flavor of the pears in such a delicious way! Made with some galette dough from Where Cooking Begins by Carla Lalli Music I had found in my freezer. What a great fall dessert!

  • Thai-style grilled chicken (Gai yang)

    • eliza on August 28, 2014

      In this recipe you make a marinade in the food processor, marinade the chicken then grill it. I chose to do it in the oven but otherwise followed the recipe. Worked very well, easy, and flavourful.

    • twoyolks on September 18, 2014

      The marinade did not provide enough salt to the chicken so it was poorly seasoned (there are no instructions to add additional salt). This may vary depending on which brand of fish sauce is used (I used Red Boat). Additionally, the marinade didn't penetrate the chicken well so most of that flavor was lost.

    • chawkins on June 08, 2015

      I did not make the dipping sauce and only marinated the chicken in the rub for close to 2 hours, and it turned out quite well, the chicken was juicy and the skin crispy. The fish sauce and soy sauce seemed to have cooked off, could not quite taste them but the sugar did give the chicken a tinge of sweetness.

    • Rinshin on May 27, 2019

      This was just so so. All I can taste was garlic and none of the other ingredients. Not much taste. Not a repeat for me. I ended up dipping the pieces in soy sauce and squeeze of lime with each bite.

  • Leftover turkey "carnitas"

    • eliza on January 29, 2020

      This was a good way to use up leftover meat. I actually used dark chicken meat instead of turkey. Reduced the orange as it can leave a bitter note.

    • Zosia on December 28, 2015

      This was a novel way to use up boiled turkey scraps after making stock for the freezer and family loved it.

  • Butter-basted pan-seared thick-cut steaks

    • eliza on October 10, 2017

      This is an easy and fun way to cook steaks. For me, 10 minutes was enough for medium rare.

    • FJT on July 02, 2017

      My steak-cooking history is not good. I usually either undercook a steak by a lot or char it to death. In fact for years I have abdicated all responsibility for cooking steak to my husband. Determined to get a grip on steaks, I followed Kenji's step-by-step instructions and hey presto, I managed to cook a decent steak that my husband was happy to eat.

  • Sichuan-style chicken salad

    • eliza on August 20, 2019

      A very nice chicken salad that's quick and easy to put together and has a different flavour profile. I made a few changes as I added some ginger to the sauce, reduced the soy, and increased the black rice vinegar. The Sichuan peppercorns really add to it. I did poach the chicken a bit differently than stated in the recipe, just personal preference. Leftovers keep for a day or so, but not longer (the texture of the chicken is affected by the vinegar). A definite repeat.

  • Sprouted chickpea hummus

    • eliza on January 12, 2016

      This was a miss for me and I won't make it again. The raw sprouts just didn't do it for me, adding a fairly bitter note.

  • The best roasted sweet potatoes

    • eliza on December 07, 2017

      For me, this wasn't any better than straightforward roasting of the sweet potatoes so I will go back to that method.

    • eliza on December 07, 2019

      For some reason I tried these again, however I still can't discern any difference compared to just roasting sweet potatoes in the usual way.

  • Three-bean chocolate chili (Cook the Book)

    • krobbins426 on February 12, 2013

      Easy to pull together after work, but nothing particularly special. I suppose that is to be expected because cooking for 30 minutes doesn't give a lot of opportunity for the flavors to develop.

  • Autumn celeriac (celery root) puree

    • krobbins426 on December 31, 2012

      Delicious alternative to mashed potatoes. My 15 month old begged for more. Came out a bit thinner than I expected, which may be due to the type of apple I used, since I didn't have a granny smith.

  • Corn, tomato, and potato curry (Dinner Tonight)

    • krobbins426 on September 06, 2014

      This was delicious! Used yellow mustard seeds in place of black.

  • Eggs baked in avocado

    • krobbins426 on April 30, 2013

      Sounded a little gross, but was actually pretty tasty and the kids loved it. Next time, I need to make sure I hollow out the avocado a bit more before putting the eggs in. We baked as directed, but ultimately ended up putting the broiler on to really get the tops of the eggs done for the kids.

  • Roasted okra chips from 'Mastering the Art of Southern Cooking' (Cook the Book)

    • krobbins426 on July 01, 2013

      Used the dehydrator rather than the oven and seasoned with smoked paprika, salt, and garlic powser. They cooked down a lot. But the kids gobbled them right up. They might have lasted about 5 minutes.

  • Roasted butternut squash and red onion with tahini and za'atar from 'Jerusalem' (Cook the Book)

    • krobbins426 on January 14, 2013

      Absolutely delicious. Comment on the website seems accurate that you could use this sauce for a variety of winter vegetables, not just butternut squash.

  • Turkey or chicken n' dumplings

    • krobbins426 on January 18, 2014

      Great use for leftover thanksgiving turkey that was frozen.

    • chawkins on January 24, 2021

      Very good, the stew had the perfect consistency and the dumplings were light and fluffy. Did not have chives, so only used parsley in the dumplings. Added half a cup of diced turnip to the stew because the turnip needed to be used.

  • Roasted beet soup with thyme, lemon, and crème fraîche

    • krobbins426 on February 04, 2013

      I used beef broth instead of veggie. Added greek yogurt instead of creme fraiche. Adding a little sherry vinegar to each bowl definitely raised it several notches in flavor.

    • mharriman on January 17, 2018

      A thick and hearty soup. It doesn’t make four servings; it does make three entree servings. The toppings of creme fraiche, fresh thyme leaves, and small diced roasted beets truly enhance the soup. I really liked how easy the soup was to make. Roasting the beets in a cut up state reduced the roasting time and indeed caramelized them. Used my blender instead of hand held blender and that was the easiest way to purée without splattering red goo all over the place. I served this with a French baguette, green salad with tomatoes and carrots and an Alsatian Riesling. Satisfying vegetarian meal on a cold winter night. Recipe errors: 1) lists olive oil ingredients and first instruction in teaspoons, but I think author means tablespoons: “add the remaining two tablespoons...” 2) 1 small leek did did not make a cup. Thankfully, I had a second leek. 3) 5 medium beets didn’t add up to two pounds. 4) 1 lemon makes two or more tablespoons of lemon juice, not one.

  • Herb-roasted turkey breast and stuffing (Thanksgiving for a small crowd)

    • adrienneyoung on November 20, 2017

      Perfectly decent. Just... bland. As roast turkey and plain stuffing are inevitably going to be. Sigh.

  • Balsamic marinated portobello burgers

    • adrienneyoung on November 19, 2012

      ok, but not to be repeated. Leite's "garlicky lemon marinated portobellos" is so infinitely much more addictive. Also, note to self: quit toasting the buns so hard. Owie!

  • Sous-vide soft poached eggs

    • adrienneyoung on January 22, 2019

      Works well! Even so, making a couple of extra is wise. Just in case of unfortunate poached egg incidents...

  • Swiss chard braised in shiitake butter

    • adrienneyoung on March 06, 2014

      Keeper! Great midweek goody, and very adaptable. You could add leftover roast chicken for a bit of protein, for example, and call it a skillet supper...

  • Spaghetti alla boscaiola (spaghetti with tomato sauce and mushrooms) [Dinner Tonight]

    • adrienneyoung on April 11, 2021

      Cooked on a cold April night. Honestly, and with all the good will in the world: meh.

  • The Spotted Pig Pimm's cup

    • adrienneyoung on June 16, 2017

      Yum! Worthy. Though I admit to using ginger beer as well as ginger ale.

  • Iced cantaloupe soup with jalapeño and basil (Cook the Book)

    • adrienneyoung on August 24, 2013

      it's entirely about how good your cantaloupe is. Mine was in season, and perfect, so the soup was WONDERFUL. A keeper.

  • Homemade Hanukkah gelt

    • apattin on December 17, 2019

      The pictures are very appetizing but are really Australian candied apricots. If you make this, it won't look shiny yummy like the pictures. I feel this should not be allowed.

  • Sous vide barbecue pulled pork shoulder

    • apattin on January 11, 2020

      Cooked it at 145, perfect slices. The extra 1.5 hours in the oven did not result in a crisp coat, but still is delicious. It was a 3.5lb roast, 20 hours. The sous vide worked hard!

  • Vanilla shortbread with goat's milk toffee (Alfajores con cajeta)

    • apattin on May 18, 2019

      Perfect dough! Thin, ethereal, not grainy, like cornstarch alfajores. Froze butter and made in 2 trays. The dough was easier to work on the second batch after resting about 20 mins in the fridge. Used less than 4 tsp dulce de leche per cookie. The use of confectioner's sugar to prevent dough from sticking was new to me. Next time I plan to add a bit more salt, it was wonderful when you get a bite with it.

  • Pressure cooker corn soup

    • apattin on July 20, 2018

      Added crabmeat to make it a complete meal. A LOT of corn flavor

  • Scallops with pea purée and ham (Cook the Book)

    • apattin on June 19, 2020

      Liked the contrast between sweet and salty. The pea puree turned out milder mostly bc I did not have all the mint called for. At the end I added a bit of white wine to deglaze and make an instant pan sauce which was a bit salty because of the prosciutto that had been crisped on the pan earlier. Made it a main course, with 4 scallops per person and the pea puree in the amounts indicated in the recipe.

    • mharriman on May 23, 2018

      I made this starter as a main entree using sea scallops instead of diver scallops. It was okay but not as delicious as I anticipated. My pea and mint purée was runnier than the hummus texture called for, mainly because my blender won’t blend dry ingredients without a bit of liquid at the bottom of the vessel. If I were to make this again, I’d either use my food processor or I’d start with a couple tablespoons of cooking water (instead of a quarter cup) and see if that worked. Even so, the pea and mint purée didn’t do it for us as a flavor enhancer for the scallops. Maybe it’s a a better pairing with diver scallops, as called for!

  • 30-minute Tuscan white bean soup

    • apattin on April 26, 2020

      Underwhelming. Too much red pepper and garlic and ultimately, not enough flavor. I added a non-trivial amount of lemon juice and it helped. Also added 3 sliced chicken sausages (that was my original plan). I even used my own chicken stock.

  • Turkey porchetta

    • apattin on December 16, 2018

      Waaay too garlicky. It seems the garlic does not cook when inside a sous-vide meat. I'm going to try again pre-cooking the mixture.

  • Chicken stir fry with potato, cashews, and curry leaves

    • apattin on June 13, 2019

      Made double so after cooking the aromatics, I sauteed the potatoes and then removed them while sauteing the chicken. Next time: less oil and maybe use rice instead. All in all, very tasty.

  • Sautéed asparagus with chorizo, fried eggs, and smoked paprika allioli

    • peacheater on June 15, 2015

      Delicious! Really great crispy chorizo, perfect asparagus and the sauce is to die for.

  • Fuchsia Dunlop's cold chicken with a spicy Sichuanese sauce (Liang ban ji) [Cook the Book]

    • sir_ken_g on July 26, 2015

      Very good for a hot day. The amount of chili oil specified would blow most away. I used 1 TBS, not 3-4 and diluted the sauce a bit with home made broth. Then the touch of heat was just fine.

    • hyperbowler on August 02, 2016

      I serve this on endive as an appetizer.

    • rionafaith on July 22, 2017

      Very good flavors! Made with a large boneless skinless chicken breast hanging out in my fridge that had been previously cooked in the IP. I used 3T of homemade chili oil and 1/2t sichuan pepper, which was a good heat level (though could probably increase ever so slightly next time). I served over some raw baby spinach with some cucumbers as a salad, and the whole thing was thrown together in about 5 minutes with stuff I had in the pantry and fridge, making this a total winner for a lazy and hot summer night.

  • Sweet and sour spare ribs (Dinner Tonight)

    • sir_ken_g on June 03, 2012

      This was excellent. 15 minutes is far too short to simmer thought. 45 was about right.

  • Sweet potato cake with pecan streusel (Cook the Book)

    • Queezle_Sister on August 15, 2014

      Delicious cake, easy to make and it took well to my modifications. My medium sweet potato only yielded 2/3 cup, made up the extra 1/3 cup with mashed bananas. Cut oil in cake in half, subbing in yogurt. Cake required an extra 15 minutes to bake through, but came out moist and delicious. Spice combination out of this world.

  • Buttermilk panna cotta with Moscato apricots

    • Queezle_Sister on July 28, 2014

      his recipe came from the book Plum Gorgeous, and was featured as a "cook the book" serious eats feature. Its an amazing panna cotta with an even more amazing apricot sauce. The Panna Cotta is 50% buttermilk, so a bit lighter than some recipes. But it includes saffron and orange peel - and allows them a 30-minute steep in the hot cream. Then you proceed as usual, except you must sieve it before chilling. You also prepare an apricot syrup for on top - apricots cooked in Moscato wine (very sweet) with cardamom, vanilla bean, and lemon peel. After poaching to soften the apricots, you then cook down the wine/spice mix till it is syrupy. I made a 5X batch to serve to a work party, with everything done in my electric frying pan. Rave reviews, especially the syrup.

  • Deborah Madison's spring garden hodgepodge of radishes, leeks, and peas depending... (Cook the Book)

    • Queezle_Sister on April 19, 2013

      I prepared this for dinner last night, and it was both FANTASTIC and EASY. I used a paella pan to bake the ricotta, and panko as the crumbs. I had to use frozen peas and a regular yellow onion, but it was still great. I followed the suggestion about pasta - using bow-tie - and put the pea/pasta mix on top of and next to the ricotta. By doubling the amount of peas and pasta, this was a great main dish for four. Even the teenagers in the house really enjoyed it. Don't skimp on the sage or lemon zest, and be sure to add salt.

  • Kimchi stew (Kimchi jigae) [Dinner Tonight]

    • eselque on October 13, 2012

      Used bacon and shallots, Mother-in-Law's kimchi. Used less gochujang and no gochugaru, added a splash of rice vinegar to make up for kimchi liquid. Very spicy--almost too much for G, but just right for me.

    • Krisage on June 17, 2017

      Skipped the pork, adding a dash of liquid smoke and smoked salt as a flavor substitute and coconut oil for grease. Served atop buckwheat instead of rice. Nicely rounded, subtle but complex flavors with a spicy kick. Will be adding this soup to our rotation.

  • I dream of greenie

    • bellatavia on June 05, 2016

      This recipe is delicious! Do not be turned off by all of the unusual greens in this concoction. This makes enough syrup for easily a dozen cocktails.

  • Quick and easy pressure-cooker chicken and black bean stew

    • firecooked on January 14, 2018

      Using Breville pressure cooker. Only cook for 20 minutes. Works fine with all legs.

  • Susan Feniger's lemon marmalade (Cook the Book)

    • firecooked on May 24, 2014

      Made using a mixture of raw sugar (1 cup) and honey (about a half cup), plus added 4 coins -- quarter sized of ginger. Cooked for almost an hour to get to 218 a 219F, was quite dark, but very tastey! May 2014

  • Extra smooth pumpkin pie

    • firecooked on November 28, 2014

      Much better than the typical pie.. Lighter in texture. I used less sugar (7oz instead of 8) and it was still plenty sweet to my taste. Also, it needed to cook much longer, I went 50 or 55 minutes instead of 30-35. Next time I will use 350 convention bake.

  • Banana oatmeal bread

    • firecooked on January 14, 2018

      Add dark chocolate chips, about 1/2 cup Can make with immersion blender.

  • Chile roasted corn pudding

    • Grywhp on January 01, 2013

      Bland and boring. Might benefit from chopped jalepenos and ground black pepper.

  • Extra-crispy bar-style tortilla pizza supreme

    • Grywhp on September 24, 2016

      Makes a very thin and crisp crust - but only if eaten immediately! Crust gets soggy and floppy quickly. Perfect for making for guests after a few cocktails.

    • Rinshin on November 01, 2014

      We liked these and found very easy to make. Very similar to making quesadillas without folding or putting another tortilla on. What I found out from baking 6 of these that you really need to cook them stovetop until crispy on bottom and also have to go easy on sauce or they will soften too much after coming out of the oven.

    • Smokeydoke on December 12, 2016

      Everyone loves these (according to the website) but mine never work. It's too salty and the tortilla never resembles a crust, more a soggy tortilla. But this could be due to user error. Genius idea though, if you can get it to work.

  • Pressure-cooker butternut squash risotto with frizzled sage and brown butter

    • Grywhp on November 30, 2018

      Rich and creamy without added cream, this recipe is a solid fall dish. I made it the traditional way instead of in the pressure cooker and it probably took an extra cup or two of liquid to finish. Next time I would pair it with something bright like a salad with a lemony vinaigrette.

    • FJT on February 20, 2020

      I’m going to be the dissenting voice on this one. I love risotto and really like butternut squash but this was one of the worst risottos I’ve ever made (I have made others in a pressure cooker before). No-one enjoyed it and I won’t be making it again.

    • ebalk02 on February 16, 2020

      A delicious regular in my kitchen - worth planning ahead to make the puree and roasted squash bits in advance. I've also omitted the miso and just added a bit more salt and it doesn't suffer for it.

  • San Antonio-style puffy tacos with ground beef filling

    • bernalgirl on March 12, 2019

      Great ground meat taco filling

  • Foolproof cheese fondue

    • bernalgirl on August 04, 2021

      Made for my son’s birthday at his request, excellent with and array of roasted snd raw vegetables along with good bread

  • Grilled shrimp with garlic and lemon

    • bernalgirl on August 06, 2021

      The flavor and texture of these shrimp are outstanding, this technique is a keeper and the seasonings are adaptable

    • twoyolks on August 20, 2018

      Nice flavor.

  • Tuscan-style tomato and bread salad (Classic panzanella salad)

    • bernalgirl on August 10, 2021

      A classic, full-flavored panzanella that comes together easily and keeps beautifully. The panzanella of my dreams. That said, I’d add chickpeas or white beans for protein, and cucumbers, peaches or peppers and possibly fresh mozzarella to make this a meal. It would be an excellent base for adaptation. The lightly toasted bread really improves the texture

  • Spicy Mexican shredded chicken (Easy one-pot chicken tinga)

    • bernalgirl on January 05, 2020

      A favorite recipe, and leftovers are great in tortilla soup or enchiladas

    • rionafaith on January 24, 2017

      Very good! After reading some of the comments about the dish being too saucy, I reduced for about 20 minutes instead of just five, and I think that helped. There was still plenty of extra sauce though which was delicious spooned over rice. If I were using this as a filling for tacos or something, I would probably add another whole chicken breast and leave all the other ingredient quantities the same to even out the ratio a bit. Two chipotles was the perfect heat level for me!

  • Sicilian pesto with almonds and tomatoes (Pesto alla Trapenese)

    • bernalgirl on August 09, 2021

      Although I generally love Serious Eats recipes, I prefer the Smitten Kitchen version of this one

  • Easy, creamy one-pot salmon chowder

    • bernalgirl on March 12, 2019

      Also great with leftover salmon or hot-smoked salmon, I add a pinch of thyme and increase the stock (shrimp or fish) by half

    • bernalgirl on May 20, 2021

      It’s ready in 30 minutes once you’ve prepped your first set of ingredients but most can be done while the previous item cooks, making for an easy weeknight meal. I add some thyme and a cup of frozen corn, and use fish stock in equal amounts to milk in place of clam juice. This recipe is a consistent favorite.

    • Rinshin on April 12, 2017

      I loosely followed this recipe. Gently sauteed bacon instead of rendering in water, added chopped fennel, homemade fish stock in lieu of clam juice, half and half in place of milk, and canned wild salmon in place of fresh fish. This is a very good basic fish chowder recipe. Can't go wrong with this one for a satisfying quick meal.

  • White bean and mustard greens dip (Cook the Book)

    • bernalgirl on June 27, 2021

      No longer available on site

  • Yaki udon

    • bernalgirl on August 06, 2021

      A family favorite, i increase the cabbage and have subbed in other proteins, or make it veg and serve with teriyaki chicken

  • Serious Eats' corned beef hash

    • bernalgirl on August 04, 2021

      Family loves this for dinner or breakfast. The poblanos and ketchup add complexity and keep the dish from being one-note or cloying

  • Old fashioned latkes

    • bernalgirl on April 01, 2012

      Outstanding! This recipe makes wonderfully crispy-on-the-outside, tender on the inside latkes. We make ours a bit smaller than they suggest, and they still come out great.

  • Cheese sauce for cheese fries and nachos

    • bernalgirl on August 05, 2021

      Easy cheese sauce perfect for nachos

  • Beef carbonade with herbs

    • bernalgirl on October 25, 2020

      This used to be a great recipe but it was “updated” this year and now the head note and half the directions are now missing.

  • Egg in a hole with 'shrooms (Dinner Tonight)

    • bernalgirl on August 09, 2021

      Great technique and totally adaptable

  • Smashed potatoes (Grilling)

    • bernalgirl on June 05, 2012

      Delicious, tender, don't skimp on the salt and pepper. Having these prepped in advance on a baking sheet made it easy to grill the whole dinner while visiting with guests.

  • Chicken and smoked sausage gumbo (Cook the Book)

    • bernalgirl on August 04, 2021

      Great recipe, clear instructions and good outcome

  • Barbara Kafka's Chinese chicken in the pot

    • bernalgirl on June 05, 2012

      Lovely comforting dinner. I used thinly sliced boneless skinless chicken thighs so it would come together more quickly, which sacrificed the richness of the broth, but served it with hoisin and sriracha to doctor the broth at the table. You could easily sub napa cabbage or spinach for the snow peas, seems pretty adaptable.

  • Michael Natkin's potato and green bean salad with arugula pesto (Cook the Book)

    • bernalgirl on June 10, 2012

      Great recipe, perfect summer BBQ or picnic salad. Flavors develop nicely as it sits.

  • Grilled chorizo stuffed poblano peppers

    • bernalgirl on June 05, 2012

      I've made this to the recipe and vegetarian, and really like them both. It's the grilled poblanos that make this dish. For a vegetarian take, sub out the chorizo for a packet of soyrizo lighly sauteed with a chopped onion. Fold in about 1 cup of cooked whole wheat couscous, it improves the texture. Will definitely make this again.

    • bernalgirl on March 13, 2019

      Love this recipe! Also enjoyed a veg version made with soyrizo.

  • Maple and mustard-glazed salmon with roasted Brussels sprouts

    • bernalgirl on June 04, 2012

      A 15 minute recipe (including heating the oven) without the brussel sprouts.

    • imaluckyducky on November 19, 2017

      Very flavorful meal that is super quick to make. Will do again.

    • Charlotte_vandenberg on December 19, 2017

      Very delicious and very easy.

  • Thai tofu-pork soup

    • bernalgirl on March 13, 2019

      Add Napa cabbage for more substantial one-bowl meal

  • Bulgur salad with apricots, radicchio, herbs and walnuts

    • bernalgirl on March 12, 2019

      sub dates for apricots, add pecans

  • Charred, oven-roasted carrot salad with feta cheese

    • bernalgirl on March 12, 2019

      Can substitute za'atar and pomegranate molasses for honey for tangier profile

  • Weeknight turkey "Bolognese"

    • HarlanH on June 25, 2016

      As noted in the Serious Eats comments, cooking the pasta in the sauce is probably not the way to go here -- cook them separately. But the sauce itself is great, if you reduce liquid accordingly. I ended up using just a cup of chicken broth, subbing about a cup and a half of tomato puree for the tomatoes, and it worked very well. The basil is key.

  • Make-ahead steak with hazelnut gremolata and cauliflower

    • HarlanH on June 26, 2016

      An alternative technique that worked well for me was to make some extra hazelnut oil, then toss the cauliflower in some of the oil in a very hot oven-safe saute pan, add S&P, then cover to steam, still on moderately high heat. Don't stir. After about 5 minutes, when you're starting to get a good brown on one side and some smoke, remove the cover and put the pan in the preheated oven for another 10-15 minutes to finish cooking. I suspect the recipe as written doesn't really brown the cauliflower very well. I cooked the steak sous vide with S&P and a bit of the hazelnut oil, then finished it in that same pan used for the cauliflower (removed) for some browning.

  • Pressure cooker American beef stew

    • FJT on November 11, 2016

      Quite a nice stew, but it wasn't a fast weeknight meal (took just over 2 hours from start to finish) and I have better beef stew recipes. Stew is also one of those dishes that is supposed to be frugal, so throwing out the veggies from the first stint of pressure cooking went against the grain with me even though I can see the rationale for it as they were quite mushy. I didn't bring it to pressure again for the second part of the cooking but rather just added the new veggies and left them to simmer on the stovetop. Glad I tried it, but probably won't make it again.

    • chawkins on January 12, 2017

      A tasty stew, a little too soupy for me. As mentioned by previous reviewer, it is a little involved, had to use blender to mix the braising liquid, browned the beef, the braising vegetables and the serving vegetables, all separately. The beef was cooked for 30 minutes, then the braising vegetables and herbs were fished out and discarded before adding the serving veggies and cooked for another 15 minutes. There are other simpler recipes out there that are just as tasty.

    • anya_sf on February 01, 2018

      I also thought it was too soupy. The broth was very flavorful though, although it did need extra salt and pepper at the end. I made it because I'm learning how to use my Instant Pot, and this recipe was quite successful. However, I don't prefer this method to a traditional stove-top (or oven) stew method. I made it a couple of days ahead. The only problem I had was the quick release of pressure. It made a mess because the steam had broth in it. I ended up covering the valve with a kitchen towel to catch the mess. The instruction manual recommends natural release for stews, and I can see why.

    • Solnochka on January 26, 2021

      Same comments as already noted! Wish I’d read these beforehand. :-( Delicious but definitely not a weeknight meal. The gelatin is a nice touch for unctuousness, but again, too brothy and I’d probably not make it again.

  • Broiled salmon with chili-lime mayonnaise

    • FJT on August 15, 2017

      Extremely easy to make and delicious. I only made a fraction of the harissa mayonnaise as the quantity in the recipe makes a lot more than you need for the salmon.

    • StoicLoofah on July 01, 2018

      Delicious. Goes well with roasted asparagus as pictured.

  • Woodsman-style pasta with mushrooms and bacon (Penne boscaiola)

    • FJT on March 12, 2017

      Very tasty pasta sauce. I'm happy to say there are leftovers for my lunch tomorrow!!

    • anya_sf on October 05, 2019

      Just delicious - everything I love with pasta: mushrooms, bacon, tomatoes, and cream. Sometimes I also add some peas at the end.

    • StoicLoofah on January 12, 2020

      Delicious. There was a lot of liquid from the mushrooms so I’m not sure if anything really browned, but it was all tasty.

  • Eggplant tart with goat cheese, honey, and nigella

    • FJT on September 15, 2020

      Lovely flavours but the method didn’t work well with gluten-free puff pastry. Next time I will not par bake the pastry under the aubergine baking sheet as it had no rise at all on the second bake. Otherwise a success

  • Creamy orecchiette with spring onions, fennel, and bacon

    • FJT on March 18, 2021

      I didn't have spring onions and substituted a yellow onion, so my sauce was quite an unappetising colour but it tasted good. On balance I prefer my usual recipe (Pappardelle with fennel from Lorenza's Pasta: but it's always good to try something different.

  • No-churn mascarpone ice cream

    • FJT on July 25, 2019

      I wanted to try this recipe out because it uses whole eggs rather than just egg yolks and doesn't require an ice cream maker. The bonus is that it is absolutely delicious and it is so very creamy. Will definitely make again ... possibly next week!

  • Fingerling potato salad with chorizo, onion, and arugula

    • FJT on June 16, 2019

      This was a great potato salad which disappeared very quickly! I agree with meggan, the herbs in the water didn't seem to add much and I'm also not sure that leaving the potatoes to cool in their cooking water is essential either, but those minor quibbles aside I would definitely recommend the recipe.

    • meggan on June 25, 2018

      Really good - I used tricolor potatoes which made it visually appealing. I don't know if all the herbs in the boiling water were necessary (but the salt is!). My chorizo was a little too hard - I will seek out a softer brand next time.

  • Bucatini all'Amatriciana

    • FJT on March 26, 2016

      This was very tasty made with pancetta. A quick supper.

  • Steak and corn salad with salsa verde

    • FJT on August 23, 2020

      This was fabulous. The salsa verde on its own was great, but mixed with charred corn, red onion and steak it was excellent. Will probably make again very soon!

  • Ricotta gnocchi with asparagus and prosciutto

    • FJT on April 20, 2017

      This is a very quick weeknight supper if you use a pack of ready-made gnocchi and it's very tasty. Apparently I can get my husband to eat a load of greens if I just add prosciutto, cream and cheese ... he loved it and wants to know when I'm making it again! Note: the photo shown here isn't for this recipe - it's from the recipe to make the gnocchi from scratch with a different sauce.

  • Chorizo-spiced pulled pork with Mexican street corn slaw

    • FJT on July 23, 2021

      This was very good. I pressure cooked it for an hour on high using half the amount of lager stated and afterwards the meat went under the grill for 10 minutes to develop some crispy bits while I reduced the liquid. That worked very well. I didn't make the street corn using this recipe as I didn't have any cabbage. Tasted great; will make again.

  • My favorite gluten-free pie crust

    • FJT on August 04, 2021

      Really good taste even though it was a bit difficult to work with (very claggy to start with and needed an enormous amount of extra flour to roll out successfully) . The pastry was crisp and flaky as promised and the butter was much appreciated (commercial gluten-free pastry is usually lactose-free as well). We all enjoyed the quiche I made with it.

  • Spanish egg and potato omelette (Tortilla Española)

    • FJT on June 08, 2017

      Not sure my tortilla-flipping technique is very pretty, but nothing landed on the floor so I count that as a win. This made a tasty tortilla and, as I obviously need some practice, I'll be making this again soon!

  • Classic margarita

    • FJT on April 13, 2017

      First time I've ever made a margarita, because I usually only drink them when we're out. This didn't have enough lime juice for me - I added a good ounce more to make it less about the tequila.

  • 30-minute pressure cooker chicken with chickpeas, tomatoes, and chorizo

    • FJT on December 12, 2020

      We really liked this. I reduced the liquid based on comments on the recipe on and I also skinned the chicken pieces as flabby chicken skin is really unappetising. I pressure cooked the stew for 25 minutes rather than 15 so that the chicken fell to pieces making it a really easy-to-eat stew. Will definitely make again.

  • Easy stir-fried beef with mushrooms and butter

    • FJT on September 14, 2017

      Nice meaty flavours, but this really didn't wow us.

  • Fennel-roasted pork tenderloin with sweet onions

    • FJT on October 25, 2020

      This was easy to make and tasty. I followed the recipe apart from the addition of some celery that needed using up. The balsamic vinegar at the end lifted the dish nicely. Will make again.

    • twarner on October 11, 2020

      Basically just roasted up all the fall vegs I had around from the garden...small potatoes, fennel, sweet onions, delicate squash, baby beets, celery root. Absolutely divine. Did not use balsamic.

  • Carne adovada (New Mexico-style pork with red chilies)

    • FJT on January 17, 2020

      Reading the outraged comments on the Serious Eats page about this recipe and how unauthentic it is and how sweet it seemed to be, I decided to omit the raisins. I also had to make a few other changes: just standard OJ rather than concentrate and I didn’t have any pasilla chillies so I used 2 more ancho chillies and an extra chipotle chile in adobo. I also cooked it for an hour longer. The result was absolutely delicious, but I’d love to try it with the pasilla chillies if I can get hold of them somehow. Everyone loved this served in tortillas with some pickled red onion and sour cream.

    • lawrencecharcuterie on January 31, 2021

      Really delicious. Followed the recipe pretty closely, I don't think I need to change anything when we make it again. Rich and hearty, we didn't think it was too sweet. Served with brown rice the first night, tacos/burritos thereafter.

    • ashallen on March 02, 2021

      Very nice - tender pork in a rich, deeply flavored sauce. I really liked the sweet fruity flavors in the sauce, in part because I like sweet-savory dishes in general and in part because I'm pretty wimpy when it comes to chili heat and the sweetness helps me deal. I substituted an extra ancho and 3 tbsp of chili powder for the pasillas and cider vinegar for white vinegar (more fruit!). We like the meat to be very tender in a dish like this, so I covered and cooked it in a 300F oven for 3-4 hours.

  • Venezuelan-style arepas with pulled pork (Arepas rumberas)

    • FJT on September 12, 2017

      I just made the pulled pork, not the arepas. I used my pressure cooker to make this in under an hour and I used some pork stock that I had in the freezer rather than chicken stock. Easy, delicious recipe.

  • Spanish-style garlic shrimp (Gambas al ajillo)

    • FJT on June 30, 2017

      My husband said that this was very good (I can't eat shellfish, so I didn't taste it) even though I managed to miss out the step where you use the shells to add more flavour to the oil. Next time I won't peel the shrimp before reading the recipe in detail!

  • Halloumi and vegetable skewers

    • FJT on August 08, 2019

      Despite paying attention to size when cutting up my veggies they did not cook as fast as the halloumi, consequently my veggies were crunchier than I would have liked.

    • michalow on May 04, 2021

      My zucchini didn't cook as much as I like so I'll skip that (or replace with bell pepper) next time, but otherwise, delicious. My halloumi was intensely salty, so I used sparingly. Served the veggies and cheese over a bed of farro with some grilled asparagus.

    • meggan on July 29, 2019

      It is really hard to keep the halloumi on a stick - just saying.

  • Creamy cole slaw

    • FJT on May 16, 2017

      Good coleslaw recipe. I made it easy and used my food processor to shred the vegetables. Next time I may use yoghurt instead of the mayo - I think the tang of the yoghurt would be a good addition to the dish.

  • Perfect pot roast (Cook the Book)

    • FJT on January 29, 2017

      This was very simple and totally delicious! I added some extra veggies to the pot as per one of the comments on the recipe: celery, garlic and a bay leaf. I ended up leaving it in the oven for almost 6 hours and it didn't suffer for the extra time. This is a very forgiving recipe ... great for a cold day when you've got stuff going on and want something to leave in a low oven for 3+ hours.

  • Saffron rice with chorizo

    • FJT on April 29, 2017

      This was a quick, easy and tasty weeknight dinner using things I always have in my pantry.

    • SACarlson on August 19, 2015

      Really simple and tasty dinner when you're tired and get home from work late.

  • Thick and chewy chocolate chip cookies

    • ssdrabek on August 19, 2012

      Maybe it was just me....but these did not turn out that great...there has to be others out there that are better....

  • Dried-blueberry muffins

    • ssdrabek on September 02, 2012

      I made it as a bread instead of kids really liked it, but I thought it lacked flavor, will make again for kids for sure!

  • Daeji bulgogi (Grilling)

    • wcassity on May 15, 2021

      Super delicious. Marinated for 5 hours or so, then grilled on gas grill. Served with rice, lettuce, kimchi, pickled carrot/daikon and ssamjang.

  • Empellón chef Alex Stupak's homemade green chorizo tacos with kale and potatoes (Cook the Book)

    • wcassity on July 26, 2015

      Very delicious. Followed the recipe exactly, except served it with whole wheat flour tortillas. Whole family loved them, and the leftovers were great.

  • Kale and cabbage gratin

    • wcassity on August 11, 2019

      Used kale, regular cabbage, beet greens, random cheese assortment. Nice.

  • Lightened up zucchini gratin

    • wcassity on April 30, 2020

      Good, not heavy, nice topping.

  • Sheet-pan chicken fajitas

    • wcassity on April 24, 2020

      Delicious! Marinated for 8 hours or so.

  • Jammy fruit bars

    • michalow on August 21, 2019

      These are fantastic and really easy to make. I made my first batch with fresh picked blackberries -- the bars are the perfect balance of sweet, tart, and a little bit salty. Once cooled, they are easy to cut and stay intact enough to eat out of hand. More batches to come for sure.

  • Greek savory greens pie (Spanakopita)

    • michalow on February 22, 2020

      This is delicious, and really pretty simple to prepare. My greens included spinach, arugula, chard, and kale, and my herbs were parsley, chives and mint. I used rice for the trahanas and a full bunch of green onions (which was 2 ounces). I will reduce the feta to 5 or 6 ounces next time and go easy on the salt-- but this is great exactly as written. I forgot to score the pie before baking, but had no trouble slicing and serving.

  • Spinach, black bean, and chipotle quesadillas

    • michalow on October 16, 2020

      This is a fairly straightforward combination of Things You Might Put in a Quesadilla. Its key is in mixing the cheese and other ingredients together prior to filling the tortilla, and I was surprised at what an improvement this was over just piling the ingredients on the tortilla while it is in the pan. I cooked without oil in the pan, and still achieved a delicious crispiness. Used pepper jack cheese and added in some precooked plantains.

    • tmitra on August 01, 2021

      I regret making this because I now want quesadillas daily. I'm not married to this flavor combination, but as michalow wrote, the method is very good.

  • Strawberry buckle

    • michalow on May 26, 2020

      There's way too much sugary topping on this cake, but if you cut that by a third, this cake is really delicious. Wonderful contrasting textures -- gooey strawberries against a fluffy cake with a crackly top. Good with all strawberries but even better with some sour cherries in the mix (I used about three parts strawberries, one part cherries), plus a bit of lemon zest in the cake batter. Use the full amount of ginger even if you reduce the rest of the topping.

  • Strawberry-almond baked oatmeal

    • michalow on September 14, 2018

      More dessert than breakfast. Will reduce sugar to 1/4 cup next time. (I used 1/3 cup on the first go round, which is less than the recipe calls for, and it was still too sweet.) Almonds (I used slivered) should be toasted beforehand, and I liked this with extra thick oats. I also added 1/4 cup applesauce, 1/4 tsp baking soda, and a bit of vanilla, and increased salt to 3/4 tsp. Baked for 38 minutes in a cast iron skillet.

  • Maple-banana baked oatmeal

    • michalow on December 05, 2017

      Major modifications, came out well: Two sliced pears on bottom of dish, in generous portion of the recipe's allotted melted butter. Topped with oat/walnut mix, to which I'd added 1/2 tsp of baking powder. Reduced maple syrup just a bit and added 1/4 cup of applesauce to wet ingredients. Poured this over the oats and scattered some frozen marionberries on top instead of brown sugar. Baking time was pretty accurate and this came out with just the right sweetness for my taste.

  • Turkish-style scrambled eggs with tomatoes, onions, and chilies (Menemen)

    • michalow on December 30, 2019

      Totally delicious. I improvised a little bit to take advantage of the ingredients I had on hand -- used hatch chiles from the freezer and tossed in a couple of tablespoons of leftover pasta sauce (tomatoes, field roast sausage, onion, carrots, celery, and chile) to add to the mix. Served over brown rice topped with feta, olives, and cilantro. Outstanding payoff for not too much effort.

  • Cauliflower cake from 'Plenty More' (Cook the Book)

    • michalow on October 30, 2018

      Simple, filling, delicious. Subbed about 1/2 tsp of raz el hanout for the turmeric this time around, and will do this again.

  • Fall harvest salad with roasted brassicas, fingerlings, and radishes

    • michalow on July 02, 2017

      This salad is a lot of work, but so delicious and satisfying. A great blend of flavors and textures. I skipped the sunchokes and next time I would include the fresh radishes but not bother with the roasted ones.

  • New-fashioned snickerdoodles

    • michalow on November 23, 2020

      These cookies came out comically flat for me, but they taste pretty good. I'm going to chill the rest of my dough before baking and see if that helps. Still, with no cream of tartar and lots of vanilla, these don't really read as snickerdoodles to me, so not sure I'll make them again.

  • Easy one-bowl oatmeal cookies

    • michalow on October 18, 2019

      These cookies are exactly as promised: buttery, chewy, with "butterscotch-y middles." I had some trouble deciding when to pull these out of the oven, as they still looked gooey (not "puffed and steamy") when they had begun to brown around the edges. Watching the Serious Eats video helped some. I also balked at the 2 tsp of salt called for in the recipe and used only 1.5, which seemed plenty. Now that I've made these, I think I prefer a cakier oatmeal cookie, so I won't repeat.

    • mamacrumbcake on February 05, 2020

      Oh my, these were terrific and oh-so-easy! The cookies had a good, satisfying crunch on the edges, with a truly soft, chewy center. I used a #40 scoop and got 34 cookies, and baked, as directed, for 15 minutes. This recipe is a keeper. I can see myself making these a lot and playing around with add-ins.

  • Grated carrot and mint salad with honey lemon vinaigrette

    • michalow on June 02, 2012

      Changed proportions to approximately 1 Tbs olive oil, 3 Tbs lemon juice, 1 tsp honey. Added some parsley and cayenne. Very good result.

  • Date, tahini, and cardamom smoothie

    • michalow on July 19, 2017

      I used about a tablespoon of tahini and two small dates -- I think the full amount of either would have been too intense/sweet for my taste. Came out cold, creamy, and subtly flavored, with no one flavor dominating. Very satisfying.

    • bching on July 15, 2015

      Meh. Good enough to drink as opposed to running down the sink, but not good enough to make again. I didn't think the banana and tahini worked well together.

  • Lemon roasted potatoes from 'Maximum Flavor' (Cook the Book)

    • michalow on October 07, 2019

      Absolutely delicious, even with only a fraction of the butter. Cries out for garlic, though.

  • Chickpea salad with cumin vinaigrette (Dinner Tonight)

    • michalow on April 17, 2019

      I marinated the chickpeas in the vinaigrette without making the rest of the salad--they were delicious (and I expect they'll be even better tomorrow). I used only a fraction of the oil called for in the recipe and didn't saute the chickpeas as directed, just let them sit in the warm vinaigrette for about an hour before serving. Served with brown rice and a zingy carrot salad.

  • Skillet salmon with quinoa, feta and arugula

    • nwaterman967 on June 08, 2016

      Very good and pretty easy too. I had Mizuna from CSA so I used it in place of the Arugula. Tasty.

  • Avocado panini with Brie, mozzarella, sun dried tomatoes, and basil

    • Krisage on August 23, 2020

      We had goat cheese on hand, so used that in lieu of Brie. More tangy than creamy, but quite nice. (Skipped the lemon juice.)

  • Pressure cooker mushroom risotto

    • Delys77 on June 01, 2017

      Quite good but the mushrooms take much longer that stated

    • anya_sf on December 02, 2018

      I love that there are so many mushrooms! I used all cremini (in addition to the dried porcini) and they exuded a lot of liquid while being sauteed; given the narrow cooking area of the Instant Pot, the liquid was never going to evaporate, so I poured it into the stock to be added back in later. Don't oversalt the mushrooms because the miso and soy sauce add a lot of saltiness later on. Half the butter and oil was sufficient. 10 psi is high pressure on the Instant Pot, so I used high. The risotto turned out amazing. I stirred some frozen peas in at the end and added the cream and chopped parsley and basil as well. Just delicious.

  • Classic baked lasagna Bolognese (Lasagne alla Bolognese)

    • Delys77 on June 14, 2020

      A very classic lasagna bolognese with some great options for prep of the bolognese. The flavours are simple so you really are best served by quality ingredients and fresh pasta here.

  • Easy pressure cooker chicken and chickpea masala

    • Delys77 on January 09, 2018

      Not so much on this one. I found the sauce was under seasoned and didn't have the richness one expects from this type of dish.

    • rionafaith on October 03, 2020

      This was fine but not as amazing as I usually expect from Kenji's recipes. I think I would prefer the spinach to be chopped and added at the end after releasing pressure, rather than having random overcooked whole leaves mixed in. I also think this would be better with boneless skinless thighs as I dislike the flabby skin and having to cut meat off the bone in my finished bowl of curry over rice. I omitted the chicken broth (I realized at the last minute I was all out and was going to sub with water, but I remembered that some pressure cooker recipes are too liquidy for my taste anyway so I left it out) and had no issues with a "burn" error though there was some sticking at the bottom of the pot. The recipe was a bit vague on if the pressure was supposed to come down naturally or be quick-released so I compromised on a 10-min wait before release, but I think QR would have been fine.

    • CtrlAltDeviant on February 26, 2017

      This is delicious served over jasmine coconut rice (such as:

    • anya_sf on March 01, 2019

      I used 1.5 lbs boneless, skinless chicken thighs (easier, and I dislike flabby skin). I ended up increasing the chicken broth to nearly one cup in order to thoroughly deglaze the bottom of the insert and prevent the dreaded "burn" error. Some of the broth definitely evaporated while I did that, but after pressure cooking, the sauce was still very soupy. But we had it over rice, so that was OK. Despite all the spices, I also found it to be underseasoned. I had to add a lot of salt at the end. Next time I would add some salt together with the other spices and maybe increase those a bit. Still, my family enjoyed this a lot, and it was quick and easy to make, so I'd definitely make it again.

  • Marinated flank steak with lemony arugula and feta salad from 'Kitchen Garden Cookbook' (Cook the Book)

    • Delys77 on January 24, 2021

      This was very good. The salad has a lovely tang from the sumac, feta, and lemon and I always love a tart bite of salad with a nice steak. We were very hungry so my husband and I polished off a 1 lb steak with a half recipe of the salad. Honestly I think I would do an 800 gram flank for 4 people. It was quite wet so we broiled ours for about 5 minutes per side and came out just right.

  • Herb-filled turkey burgers with cheddar cheese

    • Delys77 on May 17, 2018

      These were quite good. I would suggest seasoning the actual meat mixture and you could go with even more herbs. Also I would consider serving with tzatziki. I didn't bother with the sauteed shallot.

  • Crisp-skinned butterflied roast turkey with gravy

    • Delys77 on October 12, 2021

      This was our thanksgiving turkey this year and it was very popular. I used a 7kg bird and it fit on my sheet pan. We roasted for about 90 minutes at 450 on convection and I did have to cover the bird after about 40 minutes. I also think it could have been pulled out at 85 or so. You really do need to watch very closely. The skin was lovely and the gravy was very nice. I do suggest cutting the vegetables pretty large as mine did burn a bit in the roasting pan so Iost many of those juices. Great Recipe. I also dry brined with some rosemary, and 1 tb of salt per 5lbs for about 3 days. I got that part of the the technique form Food 52

    • darcie_b on November 24, 2016

      I dry brined (without the baking powder) for one day and used convection roast at 425 degrees. The turkey took about 1.5 hours and it was cooked perfectly. We picked the carcass clean. I used the neck and back to augment some store-bought stock to make the gravy, and poured half the drippings from the fully roasted turkey into the gravy and half into a pan of dressing I made to accompany it. I rotated the turkey every 20 minutes or so, and covered the breast for part of the time. Next time I'll wait a bit longer to cover the breast because it took a little longer than I would have liked to get brown. A good pair of kitchen shears or a cleaver is needed to remove the backbone.

    • Zosia on December 27, 2017

      Family has requested that I roast the turkey this way all of the time. I tried the cooking method once before with good results but this time I dry-brined the turkey first; both flavour and texture were fantastic. I skipped the gravy but would like to give it a try.

    • Pizzacat13 on October 13, 2021

      Used this method to cook turkey a couple of years ago. It worked really well. Also used the neck and backbone (roasted) to make gravy and we put the bird right on top of the stuffing, you have to really tuck the stuffing under the bird so it doesn't burn and this adds to the cooking time a bit.

    • sldoug on November 28, 2015

      I followed this recipe after dry brining for 2.5 days with a tablespoon of kosher salt per five pounds. I roasted as recommended until the breast hit 150 degrees but although it was flavorful, I still felt it was a bit dry. I made stock from the back and neck as suggested and then used it for the gravy, but instead of all butter I rendered half the fat for the roux from the extra neck skin and I eyeball everything else (amount of flour, amount of broth, how long to cook it). The gravy was excellent. I think I'll continue to use this method for roasting my turkey (although I should remember that cutting out the backbone with kitchen shears is not an easy job...especially if I try to cut through the thigh bone!) but I will also continue to tweak it.

  • Oyakodon

    • Delys77 on March 09, 2017

      I did a 2.5 batch to feed 4. I was a bit worried about the dashi as I don't like bonito so I went with 75% dash and 25% chicken stock. That said the dash smelled lovely so I would likely just go with straight dashi next time. I cut back on the sugar a bit and this was good for us. Might add a touch more soy next time. Very easy for a weeknight.

  • Apple-rhubarb (and cardamom) ice cream

    • florador on June 24, 2015

      Just the "sauce" makes a delicious "apple sauce"! I used a food mill, with the coarsest sieve, to pulverize the cooked sauce -- thus I didn't have to peel the apples! I also used some old Delicious apples (rather than the tart apples, called for). I've not made the ice cream yet, but will use half n half for it. When making the ice cream, since our gelato maker just makes 3 cups, I'll cut the ice cream ingredients to .75 (2 cups sauce, 1 cup cream). I used 3 large stalks of rhubarb.

  • Turkey in parts

    • jenmacgregor18 on May 26, 2020

      This was hands down the easiest, least stressful turkey that I've ever cooked. The end result was perfect. Incredibly juicy meat. The baking powder in the dry rub did make for the crispiest skin too. The only change I might make is when you cut the turkey into parts & add the dry rub (about 12 hours before)-- I may just throw the carcass and wings into the pot and simmer the stock overnight, instead of simmering while the turkey is roasting. 2-3 hours doesn't produce a very flavorful stock on its own. I needed to use Better than Chicken Bouillon and then eliminate marmite & soy, because it was salty enough. This is now my Thanksgiving turkey recipe.

    • StoicLoofah on December 26, 2020

      I did this twice (once for Thanksgiving, once for December) with different results in slightly different techniques. For Thanksgiving, I didn't let it rest overnight in the fridge but did put vegetable oil and salt and pepper on the outside of the skin. I also cooked it in a deeper roasting pan. It cooked unevenly, and the meat wasn't super-tasty, but the skin was deliciously crispy. For Christmas, I let it rest overnight, didn't season the outside, and cooked on a baking sheet. I thought it actually ended up being really dry on the exterior, and the skin wasn't crispy, but it was indeed tastier. So overall, I recommend getting a kosher turkey (so it's brined ahead of time), not doing the overnight, seasoning the outside of the bird, and doing it on a baking sheet.

  • Steakhouse-style grilled marinated flank steak

    • jenmacgregor18 on May 08, 2020

      i subbed white swerve for brown sugar. I really enjoyed this, including the reserved marinate to be used as sauce. It tastes as if A-1 sauces was actually good.

  • Winter green salad with walnuts, apples, and Parmesan-anchovy dressing

    • jenmacgregor18 on November 13, 2019

      Since I can't stand the texture of frisee, I subbed escarole. I added a bit of lemon juice when I dressed it. The dressing is easy and good; just assertive. I love my bitter greens and overall this worked for me. I would repeat that next time and omit the granny smith apple. I don't much care for fruit in savory foods and just found it out of place here... and maybe reduce the anchovy just a tad.

  • Baked bacon for a crowd

    • jenmacgregor18 on May 29, 2020

      I agree - and no messy stove. I'm a crispy bacon fan. For reheating leftover bacon, I nuke 30-40 seconds in microwave and pat extra grease off. Perfectly crisp.

    • fairyduff on May 29, 2020

      Brilliant! I chose method two.

  • Easy creamy chicken enchilada soup

    • jenmacgregor18 on October 18, 2020

      I had to sub new mexican chiles for anchos as that was what I could find in the store. otherwise, made as described. it was ok; but I don't see me making again.

    • chawkins on March 21, 2017

      This is a great soup. Beware when you microwave the chiles, I set the timer for 30 secs instead of doing it in 15 secs intervals, the microwave was filled with smoke when I opened it and I had to run the vent for hours to get rid of the chile smell. I used leftover roast chicken instead of raw chicken breast.

    • Rutabaga on December 23, 2015

      This a wonderful, hearty winter soup, brightened by the inclusion of a little lime juice and cilantro. Since I had recently made chile powder with dried chiles, I added the powder to the stock along with the chicken rather than work with whole dried chiles as suggested in the recipe. Since my chile powder was mild, I was pleased to find the final dish was not too spicy, even with the canned green chiles and pepper jack cheese, making it palatable for children, and allowing the parents to spice it up to taste with chile sauce. For the tomatoes, I used whole fire-roasted canned tomatoes. Having doubled the recipe, I'm looking forward to heating up the leftovers from the freezer later this winter.

  • Crispy potato and chorizo tacos

    • aeader on October 17, 2020

      Fantastic - will definitely make again. Used fresh pork chorizo but reviews on SE raved about vegan chorizo so we plan to try that next time. I cooked the chorizo as closely as possible to the instructions but it did still have some liquid in it so I'll try cooking further next time. Get the oil really hot before adding the potatoes or they won't get a nice crispy crust on the outside.

    • Rutabaga on March 18, 2016

      These tacos are a nice change of pace. I used Field Roast brand vegan "chorizo", which worked very well here. It cooks quickly, and can easily be added into the pan with the potato a couple of minutes prior to serving. The crunchy chorizo contrasts nicely with the crisp and creamy potatoes. We also topped with feta cheese. If you boil the cubed potato in advance, then the dish comes together in 15-20 minutes.

  • Maple-, pecan-, and bacon-stuffed French toast

    • aeader on May 09, 2021

      Don't think this will be a repeat for us. It was good but not great. Could not get it to brown on the top as shown in photo without really drying it out.

  • Blackberry-thyme crumb cake

    • aeader on October 24, 2020

      This was really good. The thyme complemented the blackberry flavor nicely. Great for breakfast, will definitely make again.

  • Slow-roasted spice-rubbed venison loin

    • aeader on November 26, 2020

      This was fantastic. The technique worked perfectly and the meat was perfectly cooked. Seasoning was delicious (we left out the espresso powder). Will definitely make again.

  • Blueberry overload coffee cake

    • RuthGo on June 16, 2014

      This has become my go to blueberry cake recipe. It's lovely for brunch or just to have around for a quick breakfast or snack. I always go with walnuts for the crumb topping just as a personal choice.

  • Carrot cake muffins with cream cheese frosting

    • RuthGo on October 30, 2012

      I used 2cups cake flour instead of the all purpose and omitted the orange zest. Tastes delicious!

    • XXOOL on April 24, 2020

      I added finely chopped crystalized ginger instead of raisins. Very nice.

  • Turnip, apple, and Jerusalem artichoke soup

    • hyperbowler on December 13, 2016

      Very austere and an unpleasant texture, not the best use of sunchokes. To redeem the flavor of the finished product, I added lemon juice to give it some life, some smoked salt, which brought out the apple, and toasted pine nuts.

  • Braised escarole with white beans (Cook the Book)

    • hyperbowler on December 14, 2016

      Greasy. Escarole needs to be chopped to bite sized pieces. Needs to be topped with Parmesan, breadcrumbs, maybe something acidic.

    • PinchOfSalt on June 29, 2015

      This turned out bland, despite a generous amount of salt. Some freshly grated parmesan or grana, added just before serving, might improve it. One might also try adding some red pepper flakes to the oil after the garlic is fragrant and just before adding the escarole.

  • Fresh tomato soup with roasted corn guacamole (Dinner Tonight)

    • hyperbowler on October 20, 2016

      Fantastic. Roasted corn guacamole adds another dimension, but the soup is great even without it.

  • Quick and easy dairy and fat-free Colombian vegetable soup (Ajiaco negro)

    • hyperbowler on October 20, 2016

      Frozen favas make a great soup, but fresh ones elevate this to another level.

  • Cantaloupe gazpacho with crispy prosciutto

    • darcie_b on July 30, 2017

      Delicious. I substitute bacon for the prosciutto but the soup would fine without either if you wanted it vegan. If your onions are sharp, cut back and taste before adding the whole amount.

  • Thai chicken satay

    • darcie_b on July 07, 2020

      Easy and tasty - a great use for boring chicken breast.

  • Better than Chipotle's beef barbacoa

    • darcie_b on June 10, 2017

      I didn't have oxtails so used some short ribs instead. I converted the recipe to work in a pressure cooker by reducing liquid. Loved the results - texture and flavor were excellent.

  • Medicine man

    • darcie_b on June 12, 2017

      Very interesting drink. Beware the strength of your smoked paprika and start with half of the suggested amount, adding more to suit your taste.

  • Brined pork roast with red cabbage and semmelknödel (Sunday Supper)

    • bwehner on October 27, 2012

      Delicious dumplings. Don't over brine.

  • Warm sausage and lentil salad (Dinner Tonight)

    • bwehner on October 14, 2012

      Added some sherry vinegar and sun dried tomatoes. Delicious!

    • thekitchenchronicles on November 07, 2014

      Didn't love this. Felt the whole thing was a bit bland- needed a little brightening up.

  • Beet and lentil salad with feta and fried eggs

    • bwehner on November 09, 2013

      Could add toasted walnuts or other nut

  • One-skillet crispy salmon with mustardy lentils

    • bwehner on November 11, 2016

      Soooooo good, sooooooooo easy!

  • Runny egg yolk ravioli (Uovo in raviolo)

    • bwehner on September 05, 2016

      delicious & not difficult if you follow the directions exactly

  • DIY pear liqueur

    • twoyolks on January 22, 2021

      Very nice. Tastes of pears and vanilla without one flavor dominating.

  • Japanese-style barbecue sauce (Tonkatsu sauce)

    • twoyolks on August 28, 2016

      This dipping sauce starts as a bit too sweet with not enough flavor, but the more I used it, the more I liked it. It ended up going pretty nicely with chicken katsu.

  • Vegan stovetop-style macaroni and cheese

    • twoyolks on December 07, 2017

      This was popular with the vegans who ate it. It somewhat has the texture and color of macaroni and cheese but it doesn't really taste like macaroni and cheese. It doesn't taste bad, just quite a bit different.

  • Foolproof vegan vanilla coconut ice cream

    • twoyolks on February 05, 2019

      This tasted more like coconut than vanilla. It also was icy and the texture wasn't great. I found some of the instructions to be a bit odd. It's only ice cream recipe I've found that had salt to taste in it.

  • Chicken and egg rice bowl (Oyakodon) from 'Japanese Soul Cooking' (Cook the Book)

    • twoyolks on July 26, 2016

      A nice simple rice bowl. Not enough liquid cooked off for my eggs to actually set so it was much less an omelet than just stir fried eggs.

  • Turkey paitan ramen with crispy turkey and soft cooked egg

    • twoyolks on November 29, 2016

      I made this in a pressure cooker instead of a stock pot. I cooked it at high pressure for 3 hours. I would cut back on the amount of miso (I used white miso) as it blew out all the other flavors in the stock and the msg saltiness was too strong. I also didn't cook additional turkey in the stock but used leftover turkey from Thanksgiving. Overall, it was a good bowl of ramen and a good way to use leftovers from Thanksgiving.

  • Irish apple cake (Cook the Book)

    • twoyolks on March 23, 2013

      The crust was good. The apples did not cook fully. The cloves give the apples an odd flavor.

  • Halal cart-style chicken and rice with white sauce

    • twoyolks on July 26, 2016

      The chicken is very flavorful. The rice is a bit bland. The sauce compliments the chicken well.

    • anya_sf on June 27, 2019

      The rice was good; I used low-salt chicken broth and did need to add some salt. The chicken was decent, but not as flavorful as I'd hoped. The sauce was too sweet; I added extra lemon juice to try and balance it, but in the future I'd use half the sugar or even less. Overall, not nearly as good as Smitten Kitchen's version.

    • allisonsemele on December 01, 2020

      I've never made the white sauce--have my own version that I'm content with. The chicken is great--as a former New Yorker, street meat is something I get nostalgic for, and this really has that aroma and flavor. The rice is good as an accompaniment--I love the two together. I use harissa thinned with white vinegar or hot sauce as the hot sauce, and that works great.

  • Sous-vide glazed carrots

    • twoyolks on November 29, 2016

      This recipe highlights the flavor of the carrots without making them overly buttery or sweet. However, the carrots are cooked to al dente. I'd probably cook them at 190F instead of 183F in the future to make them fully tender.

  • Fleisher's secret chicken rub (Cook the Book)

    • twoyolks on July 20, 2014

      This works really well on a grill smoked chicken.

  • Easy pressure cooker green chile with chicken

    • twoyolks on September 24, 2015

      This was very good and very easy. Instead of serving it with tortillas, we had it over rice which worked very well. The counts of the vegetables didn't match the weights for me, but that may depend on the size of the vegetables.

    • hirsheys on April 05, 2021

      Delicious, even though I used boneless skinless breasts (all I had). Somehow made the chicken moist and tender - sauce tasty. Next time will use Serrano for heat (instead of jalapeño) and would toast and grind cumin (was too lazy today). Served with rice, avocado, and sour cream. Yum! (Also loved pork version, even though forgot the cilantro in it!)

    • chawkins on September 09, 2018

      This was delicious and quite simple if you don’t mind the amount of fat in the chicken thighs, I spent a bit of time removing all traces of fat and skin from the thighs; next time I’ll use drumsticks which are less fatty. I also did not toast and grind whole cumin seed, I just sautéed a tablespoon of ground cumin in olive oil before adding the other ingredients with a quarter cup of water which was not called for in the recipe but I felt compelled to do so for the pressure cooker, just spent some time on sauté mode later to reduce the sauce.

    • Rinshin on May 31, 2021

      Used both boneless skinless chicken breast and thigh since I did not have enough thighs for this. Big difference in texture and taste with breast being mostly tasteless and tougher and thigh with silkiness of texture and rich tasting. Did not measure any ingredients and used all Hatch mild green chilies from last season’s crop. 2nd time making this in few months. Leftovers make great enchiladas too. Simple and very tasty. Photo added.

    • Rinshin on May 31, 2021

      For the leftovers, made into great tasting enchiladas for lunch. Added Jack cheese with chicken for added.

    • bitsyfaure on July 02, 2016

      This is incredible! I, too, used Jalapenos for serrano, and then a mix of pasilla, poblano, and/or anaheims. I have also done this with pork shoulder--just chop into big enough chunks to easily fish out. I will do a a batch of pressure cooker black beans, and serve both on rice with avocado, cheese, green onion, sour cream condiments. Left overs are great for breakfast with a fried egg.

    • rionafaith on January 10, 2018

      Delicious and fresh-tasting with almost no work. I did all the chopping and other prep the night before, dumped all the ingredients in the instant pot liner and stored covered in the fridge overnight so when I got home from work literally all I had to do was press a few buttons. (I chopped the cilantro and sauteed some cauliflower rice to go with while it was cooking.) I was worried this would be very spicy due to the large amount of peppers but it wasn't at all -- I couldn't find Anaheim or Cubanelle peppers so I substituted "long hot peppers" at my grocery store and went easy on them not knowing the heat level. Next time I'll use boneless thighs to make the shredding even easier.

    • dc151 on July 02, 2021

      Cut back on the heat for the pickier eaters. Used canned tomatillos. Easy and tasty!

  • 30-minute pressure cooker pho ga (Vietnamese chicken noodle soup)

    • twoyolks on March 12, 2015

      This actually takes closer to 45 minutes but is still quite a lot of flavor in a very quick period of time. Instead of serving whole chicken drumsticks, I removed the meat from the bones which was very easy. The broth became much better with additional fish sauce, sugar, hoisin sauce, and Srircha.

    • imaluckyducky on May 16, 2021

      5 stars. Wow! This will be my go-to when I don't want to work on a broth for 8+ hours. Taking the time to properly char the onions and ginger and having fragrant spices is key to having the broth turn deeply flavored in its own right. Family pack of chicken legs with 10 legs worked nicely, as did maybe 2 TBS soy sauce added before pressure cooking. I had time to kill so I let instapot depressurize itself. Took 1 hour since charring onions/ginger takes much longer than 5mins, plus time to get up to pressure. Served with mint, basil, cilantro, soy/sherry vinegar glazed mushrooms, the chicken, loads of bean sprouts, and sliced Thai peppers.

  • Whole spicy smoked roast chicken from 'Pitt Cue Co.: The Cookbook' (Cook the Book)

    • twoyolks on July 28, 2015

      I didn't use chipotle paste. I soaked 4 dried chiles and then pureed them. Basically, the chile flavor dominates all other flavors from the chicken. Additionally, there really wasn't enough salt to season the chicken thoroughly.

  • American chop suey (Macaroni, beef, and cheese skillet casserole)

    • twoyolks on January 18, 2016

      This was nice and cheesy but the sauce fell a bit flat. I also think that the cheese chunks were too big so some of them were a bit chilly when we got to eat them.

    • StoicLoofah on April 10, 2020

      Cut the cheese into small pieces. You can cook the macaroni fully and still be okay

  • Sicilian pizza with pepperoni and spicy tomato sauce

    • twoyolks on January 20, 2019

      I liked the pizza but overall found it a bit unsatisfying. I did deviate from the recipe by using shredded mozzarella and putting the cheese over the sauce. The dough (not made via the no knead technique) was too bland. For me, the bottom of the pizza burned too much.

    • PinchOfSalt on July 25, 2016

      Not quite as cheesy as shown in the photo, even though I used the exact amount of sliced low-moisture mozzarella. My friend from central NY State pronounced this "delicious", though I would have gone for more cheese. Be certain that the pepperoni is sliced thickly enough, or you will end up with the pizza we had - completely covered with pepperoni slices. Note also that the no-knead method for the dough worked perfectly. No muss, no fuss!

    • Rutabaga on December 23, 2018

      This pizza was a hit with the family, especially my husband. I used turkey pepperoni, which was thinly sliced, but I liked the way it crisped up on the pizza as it baked. To me, one pound of mozzarella cheese was just right. I used most of the sauce, too. The dough made for a nicely chewy pan pizza crust.

    • Josefa_Mark on March 02, 2021

      Increase baking time to 20 minutes worked much better for us, otherwise it’s a fantastic recipe!

  • Barbecue smoked beef chuck

    • twoyolks on July 19, 2018

      This is a really nice way to prepare beef chuck. It's much more forgiving than brisket and much easier to make it juicy. I used about half the size piece of meat and it cooked for a significantly shorter time. The amount of pepper called for in the rub is extreme and should be significantly reduced. Leftovers worked really well in tacos.

  • Japanese simmered beef and rice bowls (Gyudon)

    • twoyolks on November 01, 2020

      Really fast and easy with a lot of flavor. I found the egg to be extraneous. I served it with sautéed baby bok choy and carrots which went well with it.

    • rionafaith on August 29, 2016

      Very simple with basic pantry ingredients (if you keep things like sake in your fridge like me) with big flavor. Only one thing I would change next time: I bought thinly sliced chuck steaks since I couldn't find anything thinner/more appropriate at the grocery today, and then pounded them to about 1/8" thick before cutting into bite-sized pieces. It worked okay, but I think using an actual shaved steak would be much better as some of the thicker pieces were a tad chewy. Still, this was great and I'll definitely make again. Served over sushi rice with some sautéed baby bok choy as I wanted more veggies, sliced scallions, pickled ginger (the pink sushi kind as I didn't have red), a poached egg, and Japanese togarashi chili seasoning. Fantastic mix of flavors and very filling.

  • Bibimbap for all ages

    • meggan on October 13, 2020

      I actually think the carrots and cukes would have been better uncooked. Also, the sauce is not enough.

  • Broccoli cheese soup

    • meggan on February 13, 2017

      Creamy, cheesy - just what we were looking for on a blizzard day.

    • PinchOfSalt on March 20, 2017

      used 1 1/4 teaspoons of sodium citrate added to the soup base instead of potato. The sodium citrate was dissolved in the soup base before the cheese was added. It worked like a charm. Also, I roasted the broccoli on a baking sheet instead of searing it on the stove. That may not have been an improvement. Overall the soup was good but not amazing. It did not seem very cheesy to me.

  • Chocolate stout cupcakes with Irish whiskey filling (Cakespy)

    • meggan on March 18, 2021

      These were going to be eaten by kids so we just made the stout cupcakes which turned out firm enough to be cored and filled with caramel sauce and topped with regular buttercream.

  • Cellophane noodles with pork and Thai basil (Seriously Asian)

    • meggan on August 11, 2020

      The recipe warned me to not to over-soak the noodles and I did it anyway which resulted in mush. Also the amount of dressing seems weirdly small next to the amount of pork and noodles. I think I quintupled it!

  • Mulligatawny soup (Classic Cookbooks)

    • meggan on November 09, 2012

      This was not as good as other mulligatawnys I have made. It was too thick and the chickpea flour gave it a weird consistency.

  • Rice cakes with chili paste, fermented black bean, and sichuan peppercorn

    • meggan on June 07, 2020

      Had to make with bacon which was not ideal - too greasy. Will try again with sausage.

    • hirsheys on June 05, 2019

      This is a tasty recipe that is a great way to use up the tons and tons of bok choy I've been getting in my CSA. I also think it's quite flexible, so the method/sauce could be shifted. Make sure to thoroughly cook/char the bok choy. Maybe add the rice sticks, then the sauce so the rice sticks can get a little char on them too?

    • thecharlah on February 11, 2015

      I really liked this recipe. The rice cakes nicely absorb the "mala" flavors, and the sausage adds an extra bit of umami. I enjoyed the mix of textures, too. Definitely going to make this one again!

  • Five-spice fried calamari with sesame and lime

    • meggan on September 27, 2017

      Yuck - I am a bad fryer so I may have done something wrong. The flavor coating was good but did not stay on. The calamari ended up overcooked and wet and soggy instead of crispy.

  • Pasta with burst cherry tomatoes and XO sauce

    • hirsheys on May 16, 2020

      I have been eyeing this recipe for years and finally had a chance to make it for lunch earlier this week, using a jar of XO sauce that was sitting in my pantry. You begin by building an easy, delicious burst cherry tomato sauce (the recipe calls for shallots + garlic, I used some onion, some green onion, and garlic), and then stir in a generous amount of XO sauce, along with the pasta. Right as I was about to add the XO sauce, I hesitated and wondered if I should just stir it in separately, since I'd never had it before and didn't know if I liked it. But, I didn't - and sure enough, I'm not much of a fan. Oh well, I do think that the base burst cherry tomato sauce is delicious and I'd make it again in a heartbeat. But I won't be adding the XO sauce again - for me, it made the fresh sauce taste musty. (Left out the fresh herbs, but added scallion greens.)

  • Peruvian cold mashed potato casserole with tuna or chicken (Causa)

    • hirsheys on June 25, 2020

      I used this recipe Serious Eats as a guideline (I made a half recipe) but used crabmeat as my protein (and I used green onions, rather than normal ones, to not overpower the crab.) I bought a jar of Aji Amarillo paste a while back to make this, so used that instead of making the paste from scratch. I also used hard-boiled eggs and avocado to decorate. My main lessons learned - while this was good last night (the day I made it), it was far better today after the flavors in the potato had melded together. In fact, it tasted every bit as good as restaurant versions today. In the future, I will make the potato mixture the day before. I also love the combination of avocado + egg with this, so I will go heavier on both next time, though I may go for a less expensive protein. I have several other recipes for this dish in my collection, but it’s going to be hard to beat this version, I think. Yum!

  • Chocolate skillet cake with milk chocolate frosting

    • hirsheys on January 01, 2019

      My sister made this for me. I expected to like it more than I did, given the solid reviews it had on Chowhound. We weren't wowed, though, and felt that other one-bowl cakes are superior. The icing also didn't work as written - she had to use a hand mixer to mix the ganache up. It was fine, but not great.

  • Savory green curry French toast

    • hirsheys on February 20, 2021

      This was interesting, but I’m not sure I need to make it again.

  • Easy roasted cabbage

    • hirsheys on April 24, 2020

      One of my first post-COVID recovery new recipes. I had a quarter of a green cabbage sitting in my fridge (leftover from making coleslaw, etc). I sliced it in chunks, then roasted it as directed in the recipe. The only thing I did differently (which I realized afterwards), is that I automatically cut the core out of the cabbage. I think you aren't supposed to do that so that the wedges stay together. Regardless, this is a fantastic way to cook/eat cabbage. It gets sweet and browned and could not be easier.

  • Easy stovetop 'nduja mac and cheese

    • hirsheys on May 26, 2020

      I made a half recipe for lunch today. It did, in fact, take only about 10 minutes (woohoo!) and was really tasty. It even managed to make the not so good cheddar cheese slices I had in my fridge taste good. (I also used normal milk with a splash of cream added to replace evaporated milk, which I didn't have...) I definitely recommend this one.

  • No-knead skillet focaccia

    • hirsheys on September 25, 2021

      I don't have notes from when I made this, but I remember it was yummy and easy.

  • Buttermilk vanilla waffles

    • hirsheys on September 23, 2017

      These were very tasty, but stuck badly. I don't have an iron that allows for medium heat, so that might have been part of it. (Going to try these again with my sister's nicer waffle iron. Also, I couldn't taste the vanilla bean much, so wouldn't bother with it next time. Still, good taste and easy as pie, so I will persevere with this one.

  • Fresh cherry pie filling

    • hirsheys on June 17, 2018

      This didn't go great for me. The filling was fine, but the crust got completely over done, even covered with a pie shield. I will try a different version in the future. For more:

    • rosten on July 05, 2017

      Worked fantastic with bing (sweet, red) cherries. Toasted the sugar to dampen the sweetness (as recommended in the recipe/article) and it worked like a charm. Will definitely make again.

    • anya_sf on May 29, 2017

      I made this filling with a mixture of sweet red and yellow cherries. I used Ina Garten's crust recipe, following the rolling, filling, and baking instructions from this recipe. I did not need to cover the crust to avoid overbrowning. The filling boiled over quite a bit (lattice top crust), so be sure you put the pie on a baking sheet. It was done in 1 hr 15 min as stated. The sweetness level was just right, and the filling was not too runny. I would definitely use this recipe. I think it was worth seeking out the tapioca starch. I used a 9.5" deep dish pie plate because that's what I have, but it wasn't very full; a regular 9" pie plate would be sufficient.

  • The best Yorkshire puddings

    • hirsheys on November 23, 2017

      Lizzy made these tonight for Thanksgiving,. They came out great - perfect with gravy. (Note: the oil smokes in the pan as you heat them up and smells bad, but don't worry about it.)

    • Rinshin on February 19, 2016

      I made this as a part of my Christmas meal. Followed the recipe which took much longer to prep than my favorite Mile High Popovers from The Bread Bible. I rested the mixture overnight as suggested. I don't know what happened, but my popovers stuck to the pan and did not care too much for the taste or the texture of these. It was noticeably more chewier? I'll stick to the Bread Bible recipe.

    • bching on February 19, 2016

      Like Rinshin, I made these for Christmas dinner, followed the directions carefully, and had acceptable, but not spectacular, results.

  • Moist and tender brown butter cornbread

    • hirsheys on January 06, 2018

      Very delicious.

  • Asian cabbage rolls with spicy pork (Cook the Book)

    • hirsheys on July 19, 2021

      Yummy and different than usual stuffed cabbage. I made half a recipe.

  • Green tapenade pasta salad (French in a Flash)

    • hirsheys on January 06, 2018

      Meh. Nothing special. I prefer the pasta salad with olivada from Bon Appetit 2010.

  • Curried egg salad (Dinner Tonight)

    • hirsheys on May 24, 2020

      I really liked this! I like the sweetness + crunch of the apples and I adore the taste of curry. It's definitely worth keeping.

  • Beef tamale pie with cornmeal crust

    • hirsheys on August 06, 2017

      This is a nice alternative from my usual chili and relatively straightforward. I found the cornbread a little out of proportion to the chili - actually too much cornbread, though I expected the opposite when I put it in the oven. I only used one can of beans and I think two would have been too much. I also think that next time I will add more sweetness to the cornbread - I like it sweeter and also think the contrast will work well. I'm not sure the cheese in cornbread is necessary, but may add corn to it, instead.

  • Jim Lahey's no knead pizza dough (Cook the Book)

    • hirsheys on April 29, 2018

      Works well - it's sticky, though. Be careful to use floured hands and handle gently, so that you don't break through to the sticky inside part too much. When you shape the pizzas, shape directly onto parchment and lean into the stickiness (sort of use it to tack the edges out). Then slide the parchment onto the stone when you cook the pizza, then slide back out using long handled tongs.

    • Yildiz100 on January 11, 2019

      Very good. I did find it difficult to stretch. I used bread flour so will try AP next time to see if it is any easier to handle.

    • stockholm28 on January 01, 2019

      This is excellent pizza dough. It is really easy to handle and bakes up very light with a nice crunch. I don’t have a pizza stone, so just baked it on a sheet pan that was oiled and dusted with cornmeal. I didn’t find the dough too sticky, but I did roll the dough ball in flour until the stickiness went away. Like Jim Lahey’s other recipes, you need to make it the day before.

    • stef on January 04, 2020

      A very easy dough to make. Not too sticky, just a little flour needed. I proofed it for 1 1/2 hrs on proof mode in my oven. Used a pizza pan to bake pizza and it worked great.

  • Chocolate angel food cake

    • hirsheys on April 09, 2017

      I'm looking for a less intensely chocolate-y cake, but this was certainly a good rendition.

  • Hoosier Mama's cranberry chess pie (Bake the Book)

    • hirsheys on November 23, 2017

      I wanted to try this pie forever and was thrilled that it was so delicious. The crust in the bottom wasn't well-cooked, either because I used a ceramic pie dish rather than the metal called for (don't have metal), or because I used a deep dish one (I really don't think the filling would have fit in a normal one.). Next time, I'd either blind bake the crust a little or bake the pie longer (after covering the crust and top a bit, so that it doesn't get too overdone.

  • Roasted cauliflower with pine nut, raisin, and caper vinaigrette

    • hirsheys on November 28, 2018

      Originally made this for Thanksgiving a few years ago, then again for dinner a few nights ago. It is a big wow with not a ton of work - super delicious. I turn down the heat a tiny bit (475 instead of 500) and watch carefully so cauliflower doesn't burn, then mix dressing right in the serving bowl. (Used currants rather than raisins, since that's what we had - came out great!)

  • Chewy brown sugar cookies

    • hirsheys on August 09, 2020

      I love Yvonne Ruperti's cookbook (One Bowl Cooking) and this recipe is very similar to a recipe I like from the book (chewy sugar cookies). I made these as written, except that I browned the butter as I melted it (I couldn't resist) and messed up the amount of sugar a bit - I was halving the recipe and didn't notice that I was supposed to hold back a little to roll the balls in. I didn't roll the cookies in sugar (didn't want to add more than the recipe called for), but next time, I will cut down on the amount of sugar overall and add a touch more salt. That said, they are tasty and VERY easy to make.

  • Marian Burros' macaroni and cheese (Sunday Brunch)

    • spharo00 on January 25, 2013

      I left the onion out of this recipe and used elbow macaroni in place of the cavatappi pasta. I liked that this macaroni and cheese had hot sauce in it - it gave it a bit of a kick. Overall, the dish was just to greasy for me and not nearly as cheesy as I would have liked.

  • Barbecue chicken (Dinner Tonight)

    • spharo00 on April 01, 2012

      This barbecue sauce is delicious! I put it on chicken drumsticks and thighs during the last 10 minutes of baking and they came out sticky, spicy, and sweet. It made much more than I needed so I'll have plenty to use this week on other things. My family prefers this with a little less spice, but I like it just as is. When I make it for them, I cut the chile powder by half.

  • Breakfast garlic toast

    • spharo00 on April 26, 2012

      The garlic in the toast was very overpowering, and even after cooking it still had a raw bite to it that was hard to overlook.

  • Lentil soup (Cook the Book)

    • spharo00 on March 11, 2013

      This recipe took a great deal of time to make and the end result was unappealing at best. The soup is a muddy brown color (to be expected of lentil soup), but the taste was also bland and the texture sandy/grainy. I'm not sure what I did wrong, but it was definitely not a great soup. More of a mush really.

  • Teriyaki sauce

    • Bloominanglophile on August 06, 2016

      I have never really cared for teriyaki sauce until now. This is a great, simple sauce to make--just keep an eye on it so it won't boil over.

    • anya_sf on August 22, 2020

      Good balance of salty and sweet. Fairly concentrated so use less than you'd think to start with.

  • Vegan curry butternut squash soup with kale

    • Bloominanglophile on December 04, 2016

      This was tonight's dinner on a night that seemed to be working against me kitchenwise. And it surprised me--a delicious soup/stew that was more substantial than this vegan dish would first appear. I did use chicken stock, as I didn't have enough vegetable stock. I also roasted the butternut squash until it showed some char for fuller flavor. Cheated and used baby kale instead of curly. Minor changes. I would consider using lime at the end instead of lemon. May make it into my favorites file!

  • Upgraded lemon drop

    • Bloominanglophile on July 16, 2018

      If you like your lemon drops on the dry side, then this is probably the recipe for you. It's also a simple recipe, and quick to shake up when the need arises!

  • Grill-pressed chorizo tortas

    • Bloominanglophile on May 08, 2018

      Stumbled on this recipe when looking for a use for some chorizo, and I really didn't feel like combining it with eggs for dinner (a little too much chorizo and eggs in my past). These were good, if quite rich. I did substitute pepper jack for the Oaxacan cheese that I couldn't find. Fresh fruit makes a nice side.

  • The old Cuban (Time for a Drink)

    • Bloominanglophile on October 26, 2015

      Made this instead of our usual Mimosas for my husband's birthday breakfast in bed (the breakfast was Cuban-themed). Really nice, and I used the Mojito mint I had growing in the garden (I encourage everyone to try growing this variety--really makes a difference). I only used 1/2 oz. simple syrup, and found the cocktail to be plenty sweet. I also used a regular wine glass, as I wanted to add a bit more bubbly (I used prosecco) than the recipe calls for and than my flutes would hold. If you own champagne coupes, this would be a nice drink to serve in them!

  • Suddenly stew (The Crisper Whisperer)

    • Bloominanglophile on November 06, 2014

      This is a healthy, filling, almost vegetarian stew (could probably sub vegetarian stock for the chicken stock if needed). Fairly quick and tasty, also--a great weeknight recipe!

  • Deviled ham salad sandwiches (Dinner Tonight)

    • Bloominanglophile on October 21, 2015

      I am always trying to come up with new sandwich fillings for my daughter's lunches. She told me she didn't like the ham salad that I made with sweet pickle relish. I'm glad that I found this recipe--it is simple, quick to make, not sweet, and loads better than the canned variety I grew up with. Luckily my daughter enjoys it, too!

  • Spinach salad with blood oranges and pistachios

    • Bloominanglophile on March 24, 2013

      This is a nice, refreshing salad. I might add one more tablespoon of olive oil so the dressing would coat the leaves a bit more?!?

  • Curried egg salad with arugula and pistachios (Dinner Tonight)

    • Bloominanglophile on May 05, 2016

      This recipe has quickly become our default egg salad recipe. After reading the notes on Serious Eats, I decided to sub about 1/4 of the mayo for yogurt for some tang, and add some sliced cucumber inside the pita for crunch. I also use Heart of the Desert green chili pistachios from New Mexico, which really amps up the flavor of this egg salad.

  • Mini pistachio tea cakes (Cook the Book)

    • thetoastedsprinkle on May 15, 2012

      These little cakes are so simple to make it's almost mind boggling. Their flavor is super intense, but in a great way. I used a recipe by Pierre Hermes for the pistachio paste (which included ground almond meal and a simple syrup) that worked beautifully. In my opinion they don't even need a frosting, just some powdered sugar and fresh fruit.

  • The ultimate turducken

    • Triciar on December 23, 2013

      Well researched about cooking method... If you want success with turducken read this.

  • Sam Sifton's basic cranberry sauce (Cook the Book)

    • chawkins on December 01, 2014

      My default cranberry sauce for Thanksgiving. Simple and delicious.

  • Easy pork and three bean chili

    • chawkins on February 27, 2014

      Excellent chili. Raisins and orange juice in a chili sounded odd to me at first, even though they usually paired well with pork. But I guessed you needed the sweetness to tone down that quarter cup of chili powder, so I tried the recipe and loved it. I cut the pork to half of the recommended size, used fresh orange juice and garbanzo beans.

    • ashallen on January 23, 2021

      Very good chili. I really enjoyed the light sweetness from the raisins and the orange juice concentrate, though I'm generally a fan of sweet notes in savory dishes! Fresh orange juice instead of orange juice concentrate would probably be a good option for those who like less sweetness. I covered and cooked this in a 300F oven instead of simmering on the stovetop as specified in the recipe, leaving the lid ajar towards the end to help thicken the sauce - worked well. I had cut the pork into 8 large chunks and it took ~2-3 hours in the oven to get the (high) level of tenderness I wanted. Since I love black beans, I used mostly black beans mixed with a few chickpeas and skipped the red kidney beans.

  • Israeli salad

    • chawkins on August 17, 2014

      Less ingredients than some other recipes, so less chopping which is a good thing. It is also seasoned with za'atar, another good thing. I used the Bon Appetit recipe for the za'atar.

  • Chicken souvlaki with tzatziki sauce and Greek salad

    • chawkins on August 12, 2020

      I made three quarters of the recipe. It was a good dinner. My only complain: there was too much dressing for the salad.

    • Rutabaga on May 03, 2016

      The marinade for this souvlaki is excellent. Since I didn't have time to fire up the grill, I cooked the chicken under the broiler. A few of my pieces were too small and dried out, so next time I'll be sure to stick with large bite-sized chunks. It's easy to throw the tzatziki together and toss the chicken in the marinade before work, making it a quick meal to assemble in the evening, especially under the broiler. I didn't make the accompanying salad, but served it with one that was similar.

  • Roasted bone-in chicken breast

    • chawkins on October 20, 2016

      The skin got super crispy. I made a compound butter with garlic, parsley and lemon zest, however, it did not flavor the meat too much. I made half a recipe and use the counter top oven, all 6 inside walls of the oven is now covered with chicken fat splatter.

  • Red enchilada sauce

    • chawkins on June 06, 2016

      So simple and so tasty. Only two main ingredients: guajillo cjiles and fire-roasted tomatoes.

  • Low-Country shrimp boil with spicy remoulade

    • chawkins on May 29, 2021

      This is a very good shrimp boil. The boiling liquid, with beer, bay leaf, garlic and lemon on top of the old bay, was very flavorful. The remoulade was not spicy to our taste and went well with the shrimp.

  • Grilled bratwurst with beer, mustard, and sauerkraut

    • chawkins on April 08, 2013

      Braising the brats before grilling kept them moist and yet had a crisp skin. Brats and kraut on baguettes made this a quick and easy meal.

  • Skillet chicken fajitas with avocado

    • chawkins on January 22, 2016

      The liberal use of oregano added a lot of flavor. Makes 4 very generous servings.

  • Ham and Swiss quiche

    • chawkins on December 03, 2020

      I scaled the recipe up by a third to fit my quiche dish, well every thing by a third except the egg and the milk, those I scaled up by 25%, as I did not want to deal with a partial egg. Instead of Swiss, I use Gruyere and I also added 6 spears of asparagus, chopped up. I had to double the bake time to get the bottom of the crust cooked. The quiche tasted great but next time I’ll partake the crust first.

  • Ultimate king ranch chicken casserole

    • chawkins on March 03, 2013

      An excellent and healthy version of one of our favorite casseroles. I used sirracha for the hot sauce.

  • Legacy cornbread dressing from 'Choosing Sides' (Cook the Book)

    • chawkins on December 26, 2020

      The dressing was quite good but the heritage cornbread loaf was not good, it was quite dense and a tad too sweet for use in dressing.

  • Blueberry peach jam

    • chawkins on August 17, 2014

      I cooked and cooked and could not get the temperature to get to 220 degree F, so instead of a yield of 5-6 pints, I only got 3 pints. Certainly no longer low-sugar as promised.

  • Hunan lamb (Seriously Asian: The function of cornstarch)

    • chawkins on September 05, 2013

      Step 4 is missing in the recipe: I believe that is to blanch the lamb pieces in the 2 cup of oil. I made this with beef. It is okay, nothing special. I had to use up some leeks.

  • Membrillo-roasted lamb (The Secret Ingredient: Membrillo)

    • chawkins on April 09, 2013

      It's only okay. The sweet glaze totally masked the taste of the lamb. I rather have it my usual way: dredge in Dijon, then in panko and pan-fry.

  • Pork and mustard-cream cabbage (Meat Lite)

    • chawkins on March 16, 2013

      Wow, this is an outstanding dish. The pork chop is just plain old pan-fried pork chop, it is the cabbage that really makes the dish. I didn't have any bacon, so I omitted it and I didn't have cream, so I just used 2% milk with a tablespoon size pad of butter and it still turned out great. I did double on the pork though. I did not serve salad with it because with half a head of cabbage, an apple and an onion that's plenty of vegetables for two people.

  • Sausage and cheese stuffed peppers

    • chawkins on September 06, 2019

      The amount of stuffing was very skimpy, barely enough for 4 small peppers from my garden, there probably would not be enough to fill two supermarket size peppers. They were delicious with the raisins and pine nuts and a little kick from the chipotles in adobe, but the fillings were very crumby, not enough moisture.

  • Black-eyed peas with herbs (Eat for Eight Bucks)

    • chawkins on January 11, 2016

      Very flavorful and very healthy and super easy.

  • Slow cooker savory pot roast

    • chawkins on January 18, 2014

      Effortless 5-ingredients meal. Great for when you are out all day but want a home cooked meal at the end of it. I'll add other vegetables such as onions, celery, parsnip, mushrooms and/or peas(added a little before serving) next time.

  • The Silver Palate's corn bread-sausage stuffing with apples

    • chawkins on November 29, 2013

      Very good. I used Bob Evan's sage sausage, Granny Smith apples and basted with copious amount of turkey dripping.

  • Marinara sauce (Mario Unclogged)

    • chawkins on May 20, 2020

      Very decent marinara. Was going to boycott Mario, but this recipe does not use fresh basil which I don't have.

  • Lidia's marinara sauce

    • chawkins on July 23, 2013

      Solid quick marinara sauce. I used the first of season home grown tomatoes from the green house, resulting in a lovely sweet sauce. My basil plant is kind of puny with small leaves, so doubled the number of leaves I put in. Added Trader Joe Turkey meatballs and served with angel hair pasta and Parmesan.

  • My favorite potato salad

    • chawkins on December 24, 2013

      My favorite too. I omitted the oil and the vinegar.

    • ekain on July 01, 2021

      Does anyone have this complete recipe? It is no longer available online.

  • Lemon herb-roasted chicken drumsticks (Cook the Book)

    • chawkins on December 09, 2015

      Another one of those delicious and almost effortless dish. All you need to do is to zest and squeeze couple of lemons and chop the thyme and in my case I did not even need to chop the thyme because I used dried thyme. I only had time to marinate for 1 hour and it was already quite flavorful.

  • Pumpkin turkey chili (Healthy & Delicious)

    • chawkins on January 07, 2014

      Very good quick chili. I used butternut squash puree instead of pumpkin because I have a stash in the freezer, I also used a whole green pepper instead of half green and half yellow. The butternut squash puree added sweetness and body to the chili, very satisfying for a cold night.

    • chawkins on October 14, 2014

      Made this again with pumpkin puree, and it tasted just as good. Again, used one whole green pepper instead of half green and half yellow, half a pint of home-canned tomato sauce instead of the canned diced tomato, 5 home-canned jalapeno chiles for the canned green chile. Great healthy chile with only a pound of meat, a lot of fiber and beta-carotene.

  • Italian wedding soup (Healthy & Delicious)

    • chawkins on March 13, 2020

      Very good. I used ground turkey instead of ground beef for the meatballs and used all escarole instead of a mix with kale. Also added a hunk of Parmesan rind to the soup. Quite fast once you got the meatballs made and they can be prepare ahead of time.

  • Chinese chives (Seriously Asian)

    • chawkins on June 18, 2013

      Very good use of the garlic chives from my garden. I usually make little chive omelets, one by one. This certainly is a lot faster and I can use up a lot more chives.

  • Maple mashed sweet potatoes (The Secret Ingredient: Maple syrup)

    • chawkins on June 11, 2014

      Very good. To me, the secret ingredient is not the maple syrup, it is the whole grain mustard. The graininess of the mustard adds texture to the mash and the pungency cuts the sweetness.

  • Slow cooker beef shank osso buco with lemon-parsley gremolata

    • chawkins on October 06, 2021

      This was good. I just wished I had used the slow cooker function on the instant pot for this, that would have saved me the trouble of washing an extra pot for browning the beef and the vegetables.

  • Custardy apple squares from 'Baking Chez Moi' (Bake the Book)

    • chawkins on December 28, 2014

      Very good, not too sweet and takes no time to put together. I placed the v-slicer over the batter and sliced the apples directly into the batter. Did not have full-fat milk, so use half evaporated milk and half 2% milk.

  • Two-minute mayonnaise

    • chawkins on May 02, 2015

      Truly easy. I used a whole egg so I don't have to deal with a leftover egg white, everything else exactly as called for.

    • PinchOfSalt on May 28, 2014

      I tried this using my Bodum glass container (usually used for storing coffee beans) as it is only about 1/2 inch wider than my immersion blender. The recipe worked wonderfully well. At first the emulsion stalled out about 3/4 of the way through, but when I lifted the blender off the bottom of the container and tilted it (to catch an area where there was still oil out of the emulsion) the process picked up again. Note that I used a whole egg instead of just the yolk and some water, but there's no doubt the recipe would work at least as well if followed as written. Don't forget to add some salt and pepper when you are done!

    • Rinshin on May 31, 2014

      I discovered this recipe thanks to PinchOfSalt for reviewing this recipe and asking on the forum. Worked perfectly. I would love to come up with Kewpie style mayo using this technique. What a great recipe.

    • Barb_N on June 19, 2016

      I made the alternate aoili which uses a whole egg, 4 cloves minced garlic (that took more than 2 minutes to prep right there) lemon juice and calls for emulsifying with canola oil in the plastic immersion blender then transferring to a glass dish and hand whisking the olive oil in. Bleh- it took at least 30 minutes and then a lot of tweaking of the flavor. #FAIL

    • rionafaith on March 21, 2017

      Love making mayo with an immersion blender this way. I use a pint size wide-mouth mason jar which fits perfectly and is also great for storing the finished mayo. I add the salt and (sometimes) pepper before blending, not sure why Kenji says to wait to stir them in until afterwards but that seems unnecessary. This can of course be spiced up by adding herbs, garlic, using lime or different flavored vinegars instead of the lemon juice, or using different types of oil. SO EASY, I no longer buy mayo.

  • Green beans with snail butter from 'My Paris Kitchen' (Cook the Book)

    • chawkins on July 25, 2017

      Delicious! But anything dressed with snail butter would taste good, even snails or even shoe leather.

  • Taiwanese three cup chicken (San bei ji)

    • chawkins on August 17, 2016

      The taste was good, but the sauce was watery, needed a lot more reduction to get it syrupy as shown in the picture. I used boneless skinless chicken thighs and dried red chiles instead of fresh chiles.

  • Risotto alla Milanese

    • chawkins on February 15, 2021

      Made this to go with osso buco from the same site, same chef. It was a little bit too saucy but it was my own fault, I should have cooked it a little bit longer. Great taste though.

  • Easy skillet baked ziti with sausage and ricotta

    • chawkins on July 15, 2016

      Tasted wonderful but very soupy. I used whole wheat penne and it was cooked to perfection. Some of the comments on Serious Eats speculates that may be the canned tomatoes were drained before blending into a sauce. Not a bad way to have baked ziti in a hot summer day.

  • Creamed shishito peppers

    • chawkins on September 27, 2020

      Excellent alternative to the usual blistered shishito peppers. It was rich and decadent, perfect side for the pan-roasted tenderloin. Based on some of the comments on Serious Eats, I removed the seeds from the peppers to avoid the possibility of introducing bitterness to the dish.

  • Italian braised veal shanks (Osso buco) with gremolada

    • chawkins on February 15, 2021

      Made this for Valentine’s Day dinner. It was excellent, the meat was melt in your mouth tender and the sauce divine. Served with risotto alla Milanese from the same chef.

    • Frogcake on January 01, 2018

      I made this last night for New Year’s Eve dinner. Wonderful tastes! Everyone loved it! I served the osso buco on a bed of buttered millet. So convenient to prep beforehand and let it braise for a few hours while you are enjoying the celebrations. I reduced the oven temp to 300 Fahrenheit and lengthened the braising time by half an hour. There’s a few cups of savoury braising sauce left that I will transform into a pasta sauce.

  • Sheet-pan skirt steak fajitas

    • chawkins on June 06, 2020

      I marinated for 5 hours, not quite enough, the steak was not as tender as I would like yet. The taste was good, 25 minutes was a tad too much for the pepper and onions. It is not a true sheet pan dinner, you do the meat first and then the veggies on the same sheet pan.

    • imaluckyducky on December 25, 2020

      5 stars! Didn't have enough time to marinade, so I sliced the steak about 1/8 inch thick across the frian and marinated for about an hour and a half with great success. Very tasty!

  • Brown butter cornbread (Gluten Free Tuesday)

    • cassiemcgannon on August 05, 2012

      The best gluten-free cornbread recipe I've found.

  • Quick zucchini and dill pancakes

    • cassiemcgannon on July 27, 2012

      Quick, easy and good. Recipe works fine with rice flour substituted for plain flour. Good with mayo or BBQ sauce on the side instead of yoghurt, too.

  • Mustard-baked chicken with a pretzel crust (Cooking from the Glossies)

    • cjannace on July 31, 2014

      This was delicious! We swapped boneless skinless chicken thighs for the chicken breasts and used the super dark sourdough pretzels for the crust. The meat was juicy and tender and the crust was delicious. I'll definitely make this again!

  • Scallops with corn and fava bean succotash (Dinner Tonight)

    • cjannace on May 20, 2015

      This was an absolutely delicious recipe. However, the recipe itself has some errors. The ingredients do not list milk or butter, yet the recipe says to add both ingredients. I left out the milk and added about 1 tbsp of ghee (because I'm out of butter) and everything tasted wonderful. I'll definitely be making this again though.

  • Slow-cooker sticky Thai meatballs

    • mrsmadam on May 07, 2018

      I more or less made these as written. I only had about 1/4 cup of the chili sauce pictured so after much hunting at several stores I substituted an unknown brand of "Sweet Thai Chili Sauce with Ginger", which was quite similar in taste. Until I get a new oven I will brown these in a skillet as mine were overcooked by the time my broiler browned them. Husband suggested making them into a meatball sandwich and I think that would be good with some added pickled onions and maybe daikon? Since there are only the two of us I have plenty left to give this a try.

    • Rutabaga on February 20, 2018

      Overall, this is a very tasty dish. I set a few meatballs aside with no sauce for my kids, and they loved them. Since I was careful to deseed and fully remove the ribs of my jalapenos, the curry paste wasn't too spicy. The sauce, on the other had, was potently spicy. I didn't have the exact Thai chile sauce that seems to be called for, so used half a cup of Vietnamese chile garlic sauce and half a cup of sweet Thai chile sauce, and reduced the amount of brown sugar by half. Unfortunately, I had to leave the sauce in the slow cooker for close to 11 hours, and even on low it started to scorch and taste somewhat bitter. If you are going to leave it for more than 8 hours, it's probably best to set it to "warm". The sauce tasted great when I first added it to the cooker, so I'm certain the fault was mine. I'd like to try it again with the appropriate Thai chile sauce.

    • Rutabaga on January 02, 2020

      I made this again for a New Year's Eve party, and it was a hit. My older son also now likes the meatballs with the spicy sauce, and wanted to eat them all! I used a more "natural", less heavily sweetened brand of Thai chili sauce, and reduced the brown sugar by about one third. It was in the slow cooker for about four hours on low before I added the meatballs and turned it to high for an hour or so. This time, the sauce wasn't overly spicy or bitter, but turned out just right. I will definitely make this version again.

  • Buttermilk drop biscuits with garlic and cheddar

    • mrsmadam on April 12, 2020

      These were very good. I made half a recipe and it worked just fine. Since the chives from my herb garden are quite strong I used half the amount and used parsley for the rest. Turned out to be a good combo. I might give them a try in a smaller size as cocktail nibble.

  • Weeknight pork and bean sprouts stir-fry

    • mrsmadam on September 20, 2019

      I turned to this to use up a package of beans sprouts I was forced to buy when I only needed a handful for another recipe. I added matchstick size carrots and used 6 ounces of ground pork. The three dried peppers added a pleasant kick. Topped with toasted sesame seeds and sliced scallions this made a thoroughly satisfying dinner.

  • Thai shrimp cakes with sweet chili sauce

    • mrsmadam on July 20, 2019

      These were really good. Used a store bought Thai sweet chili sauce. SO made them into sliders and I just dipped them. Paired with Mark Bittman’s Thai slaw they made a great dinner.

  • Chicken red curry stir-fry with green beans

    • SACarlson on September 09, 2021

      I cooked my beans first in a super-hot wok to get a bit of char on them, and this was delicious. I also garnished with chopped cilantro, which I thought also added something. This was really good and took very little prep time.

    • Rutabaga on August 26, 2016

      This is a great stir fry to put together in a flash. Made as directed, it's pretty spicy, so adjust the curry paste to taste. I didn't think my chicken would cook through in one minute, so I added it to the pan first, then added the beans (which were fresh haricots verts, and needed little cooking) when the chicken was almost done. I added a splach more water than I would have preferred, so the sauce didn't cling quite as well as in the photo. Having doubled the recipe, I would add no more than a half cup of water next time, if that.

  • Spaghetti squash with sausage, kale, and sun-dried tomatoes

    • SACarlson on October 25, 2016

      The sausage, kale, and sundried tomato combination worked really well. Spaghetti squash is always rather underwhelming, though. I will try this again with real pasta.

  • Coffee cake muffins

    • SACarlson on February 21, 2016

      Excellent recipe! Do read the comments section, as there is an error in the ingredient list for the topping.

  • Quick and easy skillet tamale pie with brown butter cornbread crust

    • pennyvr on June 15, 2015

      I make a vegetarian version with quorn, then do separate vegetarian and carnivore versions.

  • Spiced Averna toddy

    • Yildiz100 on September 05, 2019

      For me, just ok. Very low alcohol which made it not quite the warming comforting drink I wanted.

    • Yildiz100 on September 06, 2019

      Made again since I had leftover spiced syrup. This time I added less water and left everything else the same. Much better, a bit like mulled apple cider.

  • Corniest corn muffins (Baking with Dorie)

    • Yildiz100 on January 28, 2018

      I tried making these with polenta since you can't get cornmeal here. They were nice enough to repeat but the texture did lack the pleasant crunch that good stone ground cornmeal gives. I was using the finest ground polenta so next time I will try a mix of fine and courser polenta to see how that affects the texture. Other than that I wished they had a bit more salt. Maybe 3/4 tsp next time. They were very delicate. It might be to do with the polenta. I don't think it absorbs as much liquid as cornmeal so maybe next time reduce the buttermilk. Maybe try 200 ml?

  • David Lebovitz's orbit cake (Cook the Book)

    • Yildiz100 on November 25, 2017

      Delicious. Like a perfectly undercooked brownie that doesn't give you a stomach ache because it isn' actually undercooked. Needed the full 1.5 hours. Tried this a tiny bit warm, at room temp, and cold. Liked it just barely warm best, then cold. Room temp it was a bit stodgy.

  • Cynar iced tea

    • Yildiz100 on May 19, 2020

      The mildness of the green tea is overpowered by the Cynar. And, though I love bitter drinks, it feels like either more sugar, acidity, or a stronger alcohol kick is needed to balance out the bitterness here.

  • The storm cloud

    • Yildiz100 on February 14, 2018

      Not bad. Did not need the simple syrup but did need more acidity so I added a bit more grapefruit. This also balanced out the Fernet. Before adding the grapefruit, it was overpowering.

  • Penny farthing

    • Yildiz100 on December 15, 2018

      Very strong and not at all well balanced. Not a repeat.

  • British-style beans on toast

    • Yildiz100 on October 20, 2015

      I had (slight under-) cooked beans on hand, so I can't comment on the method or the sauce to beans ratio. Instead, I eyeballed what I had and decided to prepare half of the sauce. The only real change I had to make was adding a bit more cider vinegar at the end. Maybe a teaspoon? Note that the recipe asks you to begin with only 4 cups of the liquid, and then add more if the beans get too dry. I started with 2 since I was doing half the sauce, and I needed to add a bit more at the end, even though my beans were mostly cooked when I started. If I had started with a pound of dry beans as the recipe says, I'm not sure 6 cups of broth would have been enough.

    • Yildiz100 on October 11, 2017

      Sweet enough from the molasses alone. Omit the brown sugar.

  • Gramercy Tavern's expat

    • Yildiz100 on December 15, 2017

      Calls for "1/4 ounce lime or juice from two limes", which I would say is closer to 2 ounces. Yikes, big difference! So, I started with 1/4 and that was definitely too sweet and needed more acidity. I ended up using 1 ounce. Pretty good balance at 1 ounce. Pretty good drink but I prefer a classic Hemingway daquiri.

  • Lemon poppyseed scones

    • hillsboroks on November 03, 2019

      These were the worst scones I have ever made. I weighed my flour and double-checked my other ingredients but when I turned them out to form into scones it was nearly impossible because there was not enough liquid in the recipe. I struggled to cut them and move them onto my baking sheet. I hoped they would taste better than they looked but after baking the answer was no. They were quite dry and floury tasting. They were also salty. If I hadn't added the zest of my lemon to the dough and drizzled them with a tart lemon glaze I don't think you would know these were lemon scones. Comparing the ingredients in this recipe to other scone recipes I saw that it calls for an extra cup of flour but about half the liquid of most other recipes and double the amount of salt. I will definitely never waste my time or ingredients on these scones again.

  • Carolina gold rice salad from 'Around the Southern Table'

    • hillsboroks on February 28, 2019

      We really enjoyed this sprightly salad. I had leftover basmati rice and subbed in slivered almonds for the pine nuts and regular raisins for the golden raisins but the end result was wonderful. The white balsamic vinegar and citrus flavors give this salad a flavor boost that is just right.

  • Green bean, red rice, and almond salad from 'The French Market Cookbook' (Cook the Book)

    • mondraussie on March 31, 2019

      Added goats cheese and tarragon.

  • Easy salmon burgers with dill honey-mustard, horseradish, and avocado

    • mondraussie on October 15, 2016

      Need something to give them a bit more zing... perhaps some chile flakes and lemon zest next time? And definitely add more horseradish!!

  • Mini pineapple-teriyaki-glazed salmon burgers with avocado

    • mondraussie on May 05, 2018

      Unimpressive - perhaps worth reworking, but as is.. not so great

    • e_ballad on December 07, 2017

      Nice enough, but the amount of glaze is utterly bonkers - I halved it & could have easily halved it again. I’d hoped that the pineapple would have been more evident, but it really only tasted like a sweet soy flavour, not too dissimilar to kecap manis. Accordingly, for the effort involved (albeit minimal), this is unlikely to make another outing.

  • Curried coconut noodles with shrimp

    • PinchOfSalt on June 19, 2015

      Made this substituting about 3 oz. of soaked bean thread noodles for the rice noodles, green curry paste for the yellow, and some thinly-sliced red onion for the shallot while omitting the bean sprouts. It was what I had on hand. The dish was easy and fast as promised, tasty, but very mild. Perhaps it was the brand of Thai curry paste (Thai Taste), or perhaps the recipe might have benefited from the addition of a few Thai hot chili peppers (added with the garlic).

  • Creamy roasted red pepper and cauliflower soup

    • PinchOfSalt on March 25, 2014

      A keeper, even thought it is a bit on the spicy side. Very thick but not at all heavy. Definitely benefits from some lemon juice. Next time I will cut back on the crushed red pepper.

  • Peruvian style grilled chicken with green sauce

    • PinchOfSalt on July 09, 2016

      Soooooo good. Definitely spicy. Relatively quick, too. Both the spice paste and the sauce come together quickly. There's no marinating stage, either. Make the sauce, tuck it in the fridge, make the spice paste, apply it to the bird, grill, enjoy with the sauce (also spicy). I made this without the aji amarillo, will need to track that down at some point to see if it makes this recipe even better.

  • Eggplant and tomato sauce with Israeli couscous

    • PinchOfSalt on October 18, 2016

      It smelled wonderful while it was cooking, but the final result was too spicy for my taste - and I tend to like spicy food. If I try this again I will drop the hot paprika or cut it and the red pepper flakes in half.

  • Poulet's gai yang with bird chile dipping sauce (Cook the Book)

    • PinchOfSalt on May 26, 2016

      There's no salt in the marinade and it shows. The fish sauce has some, but the brand I used (Three Crabs) was not salty enough to make up for the lack of salt in the recipe. The overall effect was sweet, not savory as one might expect this dish to be. Other recipes I have used for this dish have come out much better.

  • Azorean kale, sausage, and bean soup (Cook the Book)

    • PinchOfSalt on February 04, 2013

      I was expecting a very flavorful soup. It was okay, but rather understated.

  • Grilled broccoli rabe

    • PinchOfSalt on May 09, 2014

      Could there possibly be a simpler recipe for broccoli rabe? Or a tastier one? This one is so good, why bother trying to find out.

  • Lengua en salsa verde (The Nasty Bits: Tongue tied)

    • PinchOfSalt on March 06, 2014

      Made this with two small (about 1.5 pounds each) beef tongues from my meat CSA. Very tasty! Also, this recipe can be mostly made ahead. I boiled the tongue and made the tomatillo sauce and refrigerated each component. The two came together quickly and easily to make a great weeknight meal. All I had to do was peel and slice the tongue, saute it, add the sauce, heat, and enjoy.

  • Sichuan-style asparagus and tofu salad

    • PinchOfSalt on June 01, 2019

      Made a very similar sauce starting with my favorite Chinese chili flake in oil (with other nummy crunchies) condiment as a short cut, adding Chinese vinegar and soy sauce.

  • Spanish tuna-stuffed piquillo peppers (Pimientos del piquillo rellenos de atún)

    • KarinaFrancis on September 25, 2016

      These were really good and could be prepared in advance. I wish I'd made the aioli instead of taking the shortcut, the mayonnaise I used was bright white and didn't look as nice as the photo. Next time I'll also try a touch of lemon zest

  • Spaghetti with black pepper and pecorino Romano (Cacio e pepe)

    • KarinaFrancis on June 15, 2018

      This was good but didn’t deliver on its promise of a silky, amalgamated sauce. I followed the recipe and method exactly. On the plus side it was still tasty.

    • rionafaith on May 13, 2020

      This is such a simple dish I don't know how I've never made it before. Unfortunately my cheese clumped a bunch so it didn't really come together into a smooth sauce no matter how much I mixed, but maybe I didn't move quickly enough. I was near the end of my bottle of olive oil (pantry is getting low these days) so I used half garlic olive oil, which I think just made it even more delicious.

    • Josefa_Mark on May 08, 2021

      Delicious, even if I didn’t quite get the sauce to fully emulsify.

  • Prune and apple stuffing with sausage and chestnuts

    • KarinaFrancis on July 23, 2017

      A great stuffing recipe and it's bumped my previous favorite off its perch. Loved the flavours and got an unexpected kick from using chilli n pork sausages. Will become a Christmas in July staple

  • Roasted Brussels sprouts with chorizo and sherry vinegar

    • KarinaFrancis on June 25, 2020

      Yum!! Smokey chorizo, crispy roast sprouts and a honey sherry vinegar dressing - what’s not to love?

  • Better no-knead bread

    • KarinaFrancis on April 01, 2018

      This is my second attempt at no-knead bread and it has some positives over the basic recipe in that the taste was much richer and the crust was amazing. The downside was that the texture of the crumb was a bit odd, it was crumpet-like. It might be time to stop being lazy and start kneading

  • Classic pumpkin pie

    • KarinaFrancis on November 27, 2016

      I don't have frame of reference as I've not eaten pumpkin pie before this so I dont know how it was meant to taste. We found it waaaaay too sweet and it wasn't very popular at a friends Thanksgiving dinner. On the plus side (in case it tasted exactly like its supposed to taste), it was easy to make.

  • Horchata ice cream

    • KarinaFrancis on November 09, 2014

      This tasted exactly like Horchata! It was delicious and a big hit. I made a few tweaks, I used slivered almonds and toasted them briefly. I also used regular milk instead of half and half (because we don't have that in oz). The texture wasn't very creamy so next time, and there will be a next time, I might use some cream instead of all milk.

  • Foolproof 2-minute Hollandaise

    • KarinaFrancis on September 11, 2021

      My first attempt at hollandaise and it’s a success ! It didn’t look like it was coming together but then, like magic I had hollandaise. It needed a touch more acid so I added a splash of cider vinegar and gave a few more seconds of wizzing. So good, so easy.

    • HalfSmoke on July 20, 2017

      Super easy hollandaise. However, 1/2 cup of butter and and egg yolk do NOT make 1-1/2 cups of sauce. Makes significantly less.

  • Buffalo chicken macaroni and cheese

    • KarinaFrancis on October 01, 2016

      Very rich but so very good, really captured the flavour of buffalo chicken. Came together very quickly especially because it uses rotisserie chicken. I didn't have any cornstarch but it didn't seem to adversely affect the dish. Perfect for cold nights when you want a bowl of something comforting.

  • Boston cream pie (Bake the Book)

    • KarinaFrancis on July 10, 2016

      A very impressive cake! The combination was delicious and the cake itself was moist and had a beautiful texture. My only issue was with the creme pat, mine just wasn't lovely and luscious, but this may be more due to this being my first attempt than a flaw with the recipe.

  • Kale Caesar salad

    • thekitchenchronicles on November 03, 2014

    • Rutabaga on December 22, 2020

      This is a great kale salad, and really easy to boot. The kids didn't love it, but still ate a little. My husband, who isn't always a kale fan, found it very tasty.

  • Chinese egg tarts

    • thekitchenchronicles on November 03, 2014

  • Cranberry white chocolate bread pudding

    • thekitchenchronicles on November 03, 2014

  • Turkish coffee brownies (Bake the Book)

    • thekitchenchronicles on September 23, 2013

      The first time I made these they were good, but not great. I found that the spice combo as written is heavy on the cardamom, so much so that I couldn't even really distinguish the coffee flavor. The second time around I used 1 3/4 teaspoons of instant espresso and only 1/2 teaspoon of cardamom and this time they were GREAT.

  • Simple chocolate mousse

    • rstuart on June 12, 2014

      Very good, and quite simple. I was worried about raw eggs so used pasteurized egg whites..

  • Good morning sunshine bars (Bake the Book)

    • amoule on January 28, 2017

      These were very good and super easy. I substituted 1/2 cup of dulce de leche for part of the sugar and corn syrup, to use it up.

  • Chicken taquitos with guacamole

    • imaluckyducky on December 17, 2013

      I made this recipe using the 1.5 lbs of turkey I had in the freezer leftover from Thanksgiving. The ingredients are simple, but they carry a powerful punch of flavor. The salad greens and radish are a nice addition and make the plate look a tad healthier, however I wouldn't fret if you don't have either in your kitchen. Using pre-cooked and thawed turkey, this recipe took me about 30 minutes from start to stuffing them in my face, so I would highly recommend using this recipe as a base for any leftover meat you have and don't know what to do with. The amount of filling you make is WAY MORE than 12 corn tortillas' worth, so the extras are being made later in the week. They also maintained a good deal of texture the next day re-heated. Will make again!

  • Patricia Wells's warm potato salad with capers, scallions & mint

    • imaluckyducky on July 05, 2013

      Patricia Wells was not lying when she said this dressing was assertive! I adore capers, so I thought it balanced well against the silky base of the potatoes. I used a mix of mint, tarragon, and parsley (that's what I had on hand), but I imagine this would be good with almost any fresh herbs you had to throw in. I'm already planning on making another batch in a few days.

  • Takashi Yagihashi's grilled salmon and chilled somen with ponzu sauce

    • imaluckyducky on September 22, 2019

      I made the somen, cucumber, and tomato component of this dish to act as a light side to Melissa Clark's ginger pork meatballs. This is a perfect, light yet satisfying dish. The somen cooks in under 4 minutes, and I was incredibly surprised that ponzu meshed so well with the tomatoes and cucumbers. I used English cucumbers for more crunch. I didn't have time to drive the 20+ minutes to the store that I know has bottled ponzu sauce, but I had all the ingredients to make my own (go figure) using a NYT's recipe. The 3yo LOVED the "worms" (somen) and practically drank the ponzu sauce. Will make again using the salmon, which I can imagine would taste delightful (yes, even with the good-quality canned salmon that Takashi says works).

  • King of falafel & shawarma's falafel from 'New York a la Cart' (Cook the Book)

    • imaluckyducky on January 07, 2014

      A VERY happy 5 stars. This is, hands down, the best falafel recipe I've ever tested. This produced light, textured, highly flavorful falafel that finished almost creamy on the tongue. The best part is that, because the recipe calls for using dried chickpeas that have been soaked, this comes together quickly. From start to finish this took me under 30 minutes to assemble with superior flavor. I was lucky and had all the spices on hand, so this was also a super cheap. The only warning I have is that these fry up with a darker interior that I'm not used to. This will become a monthly dinner.

  • Pork and vegetable lumpia from 'The Adobo Road Cookbook' (Cook the Book)

    • imaluckyducky on June 29, 2020

      5 stars holy cow this is delicious and produced lumpia better than any takeout I've gotten. The filling is moist with the barest hint of fish sauce, and this recipe comes together surprisingly easy/quickly thanks to pre-made spring roll wrappers. Will make again. Served with the pineapple sweet and sour from the same book for a divine combination.

  • Three-cheese hearty greens and puff pastry tart

    • imaluckyducky on June 02, 2020

      5 out of 5 stars! I used considerably less of the cheese and this dish was still complex in flavor, addictive, and has a very satisfying contrast between the filling and the flaky puff pastry. This lasted only 30 hours in my household. Will make again!

  • Mexican tomatillo salsa (Salsa verde)

    • imaluckyducky on May 16, 2021

      5 stars. Honestly no need to soften everything if you have a high-powrted blender. Add lime and salt to taste. Tastes wonderful with some green onions and raw garlic thrown in. Used as the base for chicken enchiladas very successfully l, will repeat!

  • Potato crusted sausage, leek and spinach quiche (Meat Lite)

    • imaluckyducky on November 12, 2020

      5 stars! Fair warning I didn't bother with the potato crust as I had a pre-made crust that needed to be used, and I had to sub vegan cheese. The flavors of this quiche knock it out of the park, the little bit of sausage goes a long way to flavor it and the leeks round it out nicely. Will make again!

  • Great deviled eggs

    • imaluckyducky on December 02, 2020

      5 stars! This made the best-tasting classic deviled egg I have ever tasted. The texture of the yolk filling is silky, and the little bit of white wine vinegar adds enough tang to cut through the richness and add some interest. For funsies I made another batch using ume plum vinegar instead of white wine vinegar and holy COW. Will make again.

  • (More) ultimate(est) perfect sliders

    • imaluckyducky on July 03, 2021

      5 stars. Holy cow these are perfect, no-frills, incredibly juicy and flavorful with little intervention sliders! Caramelizing the onions in the cast iron skillet left a perfectly sticky caramelized onion residue that helped flavor the burgers, and all that was needed on the raw top before the onions went on was just a little bit of seasoning salt. Steaming the buns on top of the burgers is ingenious, no issues using a tea towel with a 12" skillet. The onions took longer to caramelize (really, 3 minutes?!), but the cook time for the burgers (4 minutes) is accurate if you successfully smoosh the patties to 1/4" thick. I used 75% lean ground beef because that was on sale and, quite frankly, the fat worked great to continue cooking the onions once the patties were flipped. I had slightly bigger buns, so used 3oz of meat instead of 2oz no problem.

  • Baba ghanoush (Dinner Tonight)

    • imaluckyducky on April 17, 2017

      I like being able to use the broiler - the smoked flavor adds a deeper dimension to the dip. Must use high-quality olive oil, perhaps one with more spicy notes.

  • Turkey tortilla soup

    • imaluckyducky on January 11, 2014

      4 out of 5 stars. This was a hit and the heat level is a solid mild to medium! Soup has a great flavor base, but seasoning with salt and squeezing some lime juice at the end is very necessary to make it sing. You'll need to use more salt than you think you'll need. Cilantro as an add-in makes it awesome, the avocado gives a pleasantly creamy bite, and the fried tortilla (I used chips) added a nice texture. Recipe says it takes 30 minutes, but I found it closer to 45. Will make again to use up future turkeys, and will probably add some ground chipotle next time.

  • Polenta with mushroom ragu (Dinner Tonight)

    • imaluckyducky on June 24, 2013

      I liked this! I adore shrooms and had more to use than the recipe required, so I doubled the mushrooms/the whole recipe and used a mix of oyster, shiitake, and white button mushrooms. I also cheated and didn't make my own polenta. I fried up premade from a tube (still good). Will make again.

    • minerva on March 04, 2014

      I found this recipe rather bland.

  • Easy vegan crispy tofu spring rolls with peanut-tamarind dipping sauce

    • imaluckyducky on September 19, 2020

      5 stars! Excellent combination of ingredients - the crispy fried tofu mixed with the dipping sauce is key to this roll's success. It offers textural contrast and a hit of flavor. The dipping sauce is the perfect balance of tangy and nutty, much better than using regular peanut butter so it's not as sweet. Will make again.

  • Sichuan-style smashed cucumber salad

    • imaluckyducky on September 22, 2019

      These were alright after the 20 or so minutes sit time, and definitely improved with age. Didn't have Chinese black vinegar on hand, so I used the rice vinegar. I think, perhaps, the Chinese black vinegar would do a better job at making these "pop". Salting the cucumbers and letting them drain is crucial to forcing some of the water content out of the cucumbers before (possibly rinsing some of the salt off and) combining with the vinegar. Complemented somen noodles with ponzu sauce and ginger pork meatballs nicely.

    • meginyeg on September 04, 2021

      This was only ok. Will pick a different smashed cucumber recipe next time.

  • Peanut-tamarind dipping sauce for spring rolls or satay

    • imaluckyducky on September 19, 2020

      5 stars. Comes together very quickly in a large mortar and pestle, and is quite addictive. Subbed a little bit of chili garlic sauce mixed with curry powder for the thai curry paste. Will make a double batch next time!

  • Cider-braised country-style pork ribs with creamy mashed potatoes

    • imaluckyducky on November 22, 2019

      Was so excited to find a recipe for country ribs that didn't involve BBQ sauce! Very good with well-rounded, savory flavor. I liked the acidity of the sauce, although I think it was too much for the 4yo. Adapted this for the by browning the meat separately, deglazing with the wine, and doing the rest of the prep in the Instant Pot. When the mest got added put on lid, meat/stew setting for 45mins. Boiled down the sauce and made a gravy.

  • Red wine braised beef shanks

    • imaluckyducky on July 05, 2019

      Absolutely brilliant. Rich, unctuous, intensely savory. Served with polenta as a total "wow" dish.

  • Fresh tomato pizza sauce from 'The Kitchn Cookbook' (Cook the Book)

    • imaluckyducky on February 05, 2021

      5 stars! Simple with a huge tomato flavor. The balsamic vinegar adds a nice, subtle zing and balances out the taste of the canned tomatoes. Also extremely tasty with blended roasted veggies mixed in to "sneak" in some extra nutritional oomph for the littles. Will be my new go-to!

  • Sailor-style mussels (The best moules marinières)

    • imaluckyducky on January 10, 2020

      By far the best preparation of this dish I've found to date. The sauce is addictive - highly recommend toasting extra bread for the next day's leftovers. 4yo approved.

  • Cherry and jicama salad with lime and macadamia nuts

    • imaluckyducky on June 05, 2017

      Simple and surprisingly refreshing. Balancing the lime and the olive oil wasn't so difficult, and the basic added an excellent earthiness to the dish. I picked up a 2lb jicama, should have gotten a smaller one that was more sweet. Large jicama tasted fine, however. Served as a side to exceptionally spicy tacos. Will make again, regularly!

    • ingabritt on June 10, 2017

      Be sure to salt enough; the salt is what really makes it work.

  • Classic rich and silky potato gratin

    • imaluckyducky on March 18, 2020

      Holy smokes 5 stars. Easily the BEST version of a potato gratin or scalloped potatoes I've ever made, even when making some adjustments for the alarming lack of baking potatoes in the market (yukon gold is a great stand-in). This is not a subtly-flavored, nor a low-fat diet friendly, dish AND I LOVE IT. I've played with the cheeses a handful of times, as well as substituting chicken stock for the cream, and have had roaring successes each time. So far my favorite cheese combo is gouda, jarlsburg, and emmental. Leftover chopped chives is a beautiful addition as well. This version also reheats beautifully the next couple of days.

  • Smashed sunchokes with thyme-butter

    • imaluckyducky on June 14, 2020

      5/5 stars WOW! Never had sunchokes/Jerusalem artichokes before and this is the perfect simple introduction where it really let's their slightly sweet flavor, complemented by the butter thyme and salt, shine. Cooked like this they are creamy ln the inside with a little texture, and crispy on the outside. Will make again!

  • Filipino-style chicken adobo

    • imaluckyducky on June 29, 2020

      5 stars! This dish balances the savory and the sour perfectly, which cuts through the luxuriousness of the chicken fat. Used all bone in thighs this recipe came out quickly, although browning the chicken always seem to take longer than recipe writers let on. Was able to let the dish sit overnight which meant dinner was on the table in under 10 minutes. Broiling the chicken for 4 minutes recrisped the skin beautifully. Will make again.

  • Kabocha pumpkin hot pot

    • minerva on March 18, 2014

      Added bonito and kelp with the mushroom broth. Added wakame seaweed to hot pot, used soba instead of udon.

  • Tomato soup with roasted garlic and herbs

    • minerva on June 24, 2014

      Used fresh basil, added at end. Great for a healthy side.

  • Kogi-inspired bulgogi tacos with spicy slaw (Serious Heat)

    • minerva on September 01, 2013

      Too greasy when made with regular ground beef, but good. Served with kim chi as well.

  • Chicken kebab with carrot-raisin salad and Greek yogurt sauce (Tzatziki)

    • minerva on July 17, 2013

      I use this recipe to improvise. I tend to shred the carrots instead of julienne. I also tend to use more dill and garlic than the tzatziki calls for, with a high cucumber to yogurt ratio. As for the chicken, my favorite is to toss it with coriander, smoked paprika, salt, black pepper, minced garlic, and olive oil then let sit for a bit before broiling.

  • Jamaican beef stew with rice

    • minerva on January 18, 2014

      This is great. Next time I might serve it with rice and field peas instead of just rice for extra nutrition.

  • Orange blossom-sesame cake with peaches

    • minerva on April 14, 2014

      Cake was good even without peaches.

  • Mindy Fox's peanut soba, cabbage, and chicken salad

    • minerva on April 24, 2013

      Left out chicken since peanut butter and soba have enough protein. I upped the amount of garlic, ginger, and sriracha. I also added some chopped fresh Thai chiles, made it very spicy.

  • Danish æbleskiver

    • EmilyR on October 20, 2019

      This was my first time making æbleskiver. I didn't quite channel the great British baking show by putting a filling in, but I did serve them with homemade strawberry rose preserves from the Honey & Co. cookbook. It's a bit of a lovely mix between doughnut and pancake. They came together better than expected and the Lodge æbleskiver pan is also far more versatile than I thought it would be. This made about 21 pieces and 2-3 was a serving amidst our group.

  • Guava and cream cheese pastelitos

    • omegabeth on June 11, 2019

      Simple, impressive, and ripe for improvisation if guava paste is not hanging out in your fridge. The cream cheese filling does a great job of mellowing the very sweet guava paste.

  • Apple cinnamon quick bread

    • mattheinz on September 22, 2013

      Really good, nutritionally about the same as eating a cookie. Might consider doubling the apples next time.

  • Caramel apple crumb bars

    • infotrop on September 27, 2021

      I cut way, way back on the sugar in this recipe; just 1 cup of sugar in the caramel, just 1/4 cup in the crust & crumb layer and none at all with the apples ~ still tasted plenty sweet and baked up nicely.

  • Michael Natkin's peppery absorption-cooked red-wine capellini (Cook the Book)

    • dinnermints on October 19, 2020

      I had been wanting to make this recipe for some time, and was at first sorely disappointed in it. For one, the author does not include enough salt - two pinches, for a pound of pasta?? Next time I'd either use salted water (as one does for pasta) or broth. I added a bunch of salt, but it would have been better to cook the pasta with it. And then it just didn't have as much flavor as I expected. I would've called this a total bust, but we ate it cold the next night with parmesan cheese and I liked it quite a bit more - felt like I could taste the wine and the toast in the pasta. Would MAYBE make again; toasting the pasta the night before. It was handy to cook the veggies along with the pasta.

  • Smitten Kitchen's mushroom Bourguignon (Cook the Book)

    • dinnermints on June 25, 2021

      Very flavorful and quick. I decided to make this on the fly after discovering a fading 24-oz package of cremini mushrooms in the fridge. I amped up carrots to make up for the missing 8 oz of mushrooms and increased the yellow onion instead of using pearl onions. My sad mushrooms (or sad technique?) emitted tons of juice in the first step when they’re not supposed to and it was fine. Maybe I’d add some runner beans next time for protein, or make a sort of sloppy joe and slather the bourguignon over a cheesy bun or toast.

  • Zucchini and apricot socca tart from 'The French Market Cookbook' (Cook the Book)

    • dinnermints on July 10, 2016

      Good! Surpisingly filling. I served it as part of dinner, but it would make a great appetizer in thin wedges.

  • Orange tomato paste-colored fresh pasta

    • dinnermints on February 16, 2017

      Good instructions, although as much as I hand-kneaded it, and as firm as it seemed after 12 minutes, it still was a bit doughy to roll out (rested for around 2 hours). Next time would use the food processor to get more flour in. Beautiful color.

  • Slow cooker leftover turkey, lemon, and couscous soup

    • dinnermints on November 27, 2017

      Good! My husband has a bad cold and we have turkey leftovers, so it seemed like just the thing. I used one wing and one leg instead of two wings. Putting the half a lemon in there made it a little bitter; next time I'd just add the lemon zest and flesh. I used mograbieh (giant couscous?) instead of israeli couscous. It was still pretty chewy after an hour, but since I used my instant pot, I put it on low pressure for 4 minutes and that did the trick. On my mum's recommendation, I added 1/2 cup or so of gravy (which turned out salty since we brined our bird) for some added flavor, and didn't need any additional salt.

  • Raw corn salad with shiso and basil

    • dinnermints on August 22, 2017

      This was good, nothing to knock your socks off. The salad dressing seems a bit unbalanced, what with twice the amount of vinegar as there is olive oil.

  • Soba salad with seaweed, cucumbers, and asparagus

    • Wlow on May 17, 2018

      Although EYB user had mixed luck and gave 3 stars, on SE website recipe got 5 stars and more positive reviews, though one person said NOT good leftover...

    • mharriman on August 19, 2018

      A lot of steps but in the end a fairly satisfying dish that was healthy and filling. Caveats: 1) way more noodles than needed. The amount called for overtakes the vegetables. 2) hard to incorporate vegetables with noodles. Even after mixing awhile, the cucumbers and asparagus kept falling away to the bottom of the bowl. 3) the Wakame (seaweed) was too overpowering for my taste. Husband said he liked it. 4) This isn’t a quick weeknight meal, so I’m glad I tried it out on a weekend day. Upside- Makes for a good next day cold leftover salad that you can top with shrimp, cooked cod, or another fish.

  • Cold soba noodles with kale, avocado, and miso-sesame dressing

    • Wlow on July 23, 2018

      This online recipe has a little sloppy proofreading. Tried dark sesame oil for “sesame oil” and canola for peanut oil. 1/4 amount kale because knew kids wouldn’t like it. No bean sprouts or cilantro because kids don’t like at all. Offered platter of toppings, including extra dressing. T liked, N did not (too “sour”). I liked it but didn’t LOVE it. Pretty easy for hot weather lunch but kale chopping is hand-intensive.

  • Pumpkin streusel muffins

    • Wlow on November 20, 2020

      Calls for stand mixer for streusel and batter

  • Greek orzo salad (Healthy & Delicious)

    • Wlow on November 02, 2018

      Approximate amounts. Kept strong flavors like onion, green olives (strong) and goat cheese (instead of feta) separate for T (age 12), and he sampled them but only liked the artichoke hearts (frozen, not canned). Tolerated the fresh tomato but didn’t eat much of it, even though ripe and sweet. Worked well leftover for school lunch, with extra S&P packed.

  • Homemade sriracha

    • rmardel on November 10, 2020

      Brighter and more nuanced than the store-bought version. This has become a staple.

  • Sous-vide turkey breast with crispy skin

    • rmardel on November 10, 2020

      The majority of my family wants the breast at Thanksgiving. This started out as the way to prepare an extra turkey breast along with the bird, and now has become the standard for our Thanksgiving turkey. Perfect breast meat every time

  • Sous vide salmon

    • rmardel on November 09, 2020

      Works beautifully and this is our favorite way to cook salmon.

    • StoicLoofah on August 12, 2017

      Worked out exactly as explained. Texture is somewhere between a steak and sashimi and is very delicate

  • Kimchi and spam fried rice

    • rmardel on November 26, 2020

      Love this! For our taste it has the perfect proportion of spam and veg to the rice and seasonings. If anything I would add another pepper, and or perhaps more kimchi. Since we always have kimchi in the fridge, and spam, it has gotten to the point that I always make extra rice just so we make this again.

    • anya_sf on May 28, 2017

      I used more rice. To me, fried rice should mainly feature *rice*. I also added some peas because I like more veggies. We liked it, but thought there was too much spam in proportion to the other ingredients. I would make it again with more rice (like I did) and less spam.

  • The best white chili with chicken

    • stockholm28 on September 13, 2021

      I really enjoyed this. A pound of Anaheim chilis in my CSA bag and a search on EYB led me to this recipe. I’ve only had white chicken chili a couple of times and I’ve previously found it really bland. This was really flavorful. The recipe calls for 2lbs of chicken breasts. I used half breasts and half boneless thighs which worked fine. I used Rancho Gordo Marcella beans (cannellini beans) which I soaked overnight. The recipe also calls for 1 lb of pepper jack; you stir half into the chili and use the other half as a topping. I only had 8 oz, so I stirred it all into the chili. The cheese makes the chili really rich and creamy; I didn’t feel that I needed more as a topping.

  • Ultra-smashed cheeseburgers

    • stockholm28 on February 15, 2017

      I almost never make burgers inside; they are for warm weather grilling in my mind. However, this is a good technique and makes a good burger when it is too cold to grill.

  • Roasted apricot and almond ice cream

    • stockholm28 on July 15, 2019

      I made this based on Caitlin’s recommendation on Chowhound. This was excellent. It was a bit of work, but since apricots are pretty much only in season for about 2 weeks here, this was well worth it.

  • Morning-after cranberry sauce muffins

    • stockholm28 on November 30, 2014

      Good way to use up cranberry sauce. I substituted buttermilk for skim. Recipe link above is broken. Here is one that works

    • rionafaith on December 01, 2018

      I only had about 1 cup of cranberry sauce leftover so I reduced all ingredients by approximately 1/3. They still turned out fine despite some weird rough quantities (and I still used a full egg). I thought I would end up with about 9 muffins, but yielded 11 despite filling the cups almost full. Obviously the muffins will be different depending on what type of cranberry sauce you have, but using a simple homemade whole-berry type, I loved these. Quantity of cinnamon wasn't listed, so I used 1/2 tsp and I think that was about right. Loved the texture of the oats and whole cranberries.

  • Bucatini with cherry tomatoes and olives (Sunday Brunch)

    • stockholm28 on June 13, 2020

      This was very good despite some less than stellar ingredients and substitutions. I had some rather flavorless cherry tomatoes, jarred green olives rather than black oil-cured, Boars Head pecorino romano which was a little bland, and dried oregano rather than fresh marjoram. Still, this was a good dinner. I did have to alter the recipe or my garlic would have been completely burnt. He has you saute the garlic in oil for 5 minutes and then add the tomatoes and cook for 10 minute. My garlic would have been completely burnt if I’d left it in the pan that long, so I took it out with a slotted spoon at 5 minutes and then added it back at the end. This was pretty satisfying and I loved the bucatini with this.

  • Perfect pan seared steaks

    • stockholm28 on June 13, 2020

      This is more of a technique than a recipe, but it did work perfectly. I made this about a month ago and am just getting around to writing it up. I got a ribeye steak from my CSA and this technique produces a really perfectly cooked steak. I only cook steak about once or twice a year and I usually overcook or undercook it. The instructions here were very clear. The downside was a lot of spatter on the stovetop. Wear an apron.

  • Cuba libre brownies (Cook the Book)

    • kayanelson on June 22, 2019

      The brownie itself didn't have enough rum flavor. They also cooked a lot faster than the recipe said so the brownie part was a little well done. I cut down the rum in the frosting per some notes on the website. I should have used a little more rum. Don't think I'll try this again.

  • Asparagus tartine with ricotta and mint

    • kayanelson on July 06, 2020

      What a great appetizer and simple to make. Everyone loved the taste of this. The mint was the extra special touch. I will be making this again.

  • Colombian-style salt-crusted new potatoes

    • autonomatic on May 30, 2016

      Used 3/4 of the salt specified - delicious.

  • Braised heart with olives, dates, and cinnamon

    • autonomatic on August 12, 2013

      Subbed fresh figs for dates. This was good. The recipe is lacking salt aside from the olive brine but I'm sure if you're brave enough to cook heart you can figure that part out.

  • Sous-vide steaks

    • Rinshin on January 30, 2017

      1st time sous vide New York steak and the instructions were detailed and perfect. My steaks came out _almost_ good as very high end steak restaurant offerings. I think if I was able to finish on wood for searing, it would have been perfect. We totally enjoyed our steaks. We went with 135F for 1 1/2 hours.

    • anya_sf on July 04, 2019

      I splurged on prime ribeyes cut 1.5" thick. Cooked sous vide for 2 hours at 130 degrees and finished on the grill. The steaks were absolutely delicious and came out medium-rare bordering on rare. Fantastic recipe! I might increase the temperature a couple of degrees next time.

  • Cook's Illustrated's thin-crust pizza

    • Rinshin on January 14, 2015

      This is the same recipe I made from America's Test Kitchen thin crust pizza yesterday. It was good, but not the best of my two favorite recipes. The dough was somewhat similar to Neapolitan style using slow rise method in the refrigerator. Maybe I tend to like stronger taste of cooked pizza sauce because fresh pizza sauce made without cooking tomatoes just does not do much to pizzas. I hear words like fresh tasting etc, but this style gets lost on the crust. I will make this again to see if I can do better next time. Right now B+ recipe.

    • ashallen on January 19, 2020

      Excellent recipe for homemade pizza! I grew up on New Haven pizza and can be pretty picky. This recipe surprised me - I wasn't expecting to make this good a pizza with a regular oven + baking stone. Crust was nicely chewy with a moist interior, crisp exterior, and great dough bubbles on the rim. I only did a 1-day cold-ferment with the dough this time and will try the 3-day next time. Used King Arthur's organic bread flour which we've also enjoyed in other breads. Good quantity of sauce and cheese relative to crust, though my husband preferred a bit more sauce (+ a whole tin of anchovies!) on his pie. @Rinshin - If you see this note, I'd be really interested in what your favorite pizza recipe is given how much I liked this one!! [Cross-post for 2011 & 2013 Annual Edition/2011 & 2013 Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

  • Sardine-and-egg salad sandwich (Sack Lunch)

    • Rinshin on February 11, 2020

      Trying to get more omega 3 into our diet that my husband can tolerate and even love. Made minor additions. Grilled the cheese along with one slice of English muffin, green leaf lettuce and few bread and butter pickle slices to hold the sardine egg mixture. To the mixture, added some capers and one squeeze of lemon. This was terrific tasting sandwich. Not fishy, closer to regular tuna in olive oil. This mixture will be good between regular bread slices or baguette, and with green salads. Used Bela Portuguese sardines on sale at Cost Plus online.

  • Arrogant Bastard Ale onion rings

    • Rinshin on May 04, 2014

      I did not know if I should rate this 1 star or 4 star, but I took the middle ground. This recipe as it's written does not work. The coating batter just slips off the onion even after drying the onion rings. The author mentioned something like "like tempura batter", and after the first few onion rings slipping off the batter once in the hot oil, I realized the problem and was able to rectify. You need to flour the onion rings first before dipping into batter. This is the classic way of making tempura and you will see chef's brushing on flour at tempura restaurants in Japan. Once I coated the onion rings with flour first then into batter, it went really well. Matter of fact, my husband said these were the best onion rings he's ever eaten. Go figure!

  • Cooking Light's pork medallions with port wine-dried cherry pan sauce (Cook the Book)

    • Rinshin on February 09, 2014

      Few reviewers mentioned they thought it was too sweet. I cut the sweetness in half by using half the amount of dried cherries, half of jam, and half of port and increased with dry red wine. My husband thought it was just ok, but for me it was way too sweet. If you are used to eating desserts often, sweets, sugar in foods, this may not be too sweet, but for me it was not good. I do not care for sweet main course.

  • All-American eggplant Parmesan

    • Rinshin on May 27, 2021

      Made using 1 globe eggplant and this was enough for 3 servings. I liked the use of precooking slices in the microwave to remove moisture and reduce slices from soaking in too much oil while pan cooking. Used my own sauce. For two layer slices, mine required longer baking time. Next time, bake with cover on for 30 min and 20-25 min without it. Photo added.

  • Plum sorbet

    • Rinshin on July 20, 2014

      I made this sorbet using Satsuma plums from home garden. Since Satsuma plums are more meaty and much more intense in taste than most other plums, we had to add a little water while using the blender for each pass. Took about 5 sessions of blending the plums. Each session should be ok with maybe 2-3 pass since not possible to blend all the plums at one time. Made double the recipe. Very easy to make but like any fruit preparation a little time is needed to remove the pits. The taste is fantastic and the reason I'm giving 4 1/2 star instead of 5 star is because this recipe assumes plums are plums. In our case, we knew right off that some water was needed to make blender go.

  • Homemade Chick-fil-a sandwiches

    • Rinshin on August 20, 2021

      Never had chick-fil-a. Got curious and wanted to try this recipe next to the original. I ordered the deluxe version which had 3 pickles on bottom bun, lettuce leaves, 2 thin sliced tomatoes, brined and fried chicken covered with cheese of your choice and top bun. This version was very, very close. I can definitely taste the saltiness from both. Liked the cragginess of crust. I want to try using shio koji as brine next time since I always have that on hand and it brines faster. Very tasty sandwiches.

  • The best French bread pizza

    • Rinshin on May 15, 2015

      I used the baking concept from this recipe with my own pizza sauce and topping which consisted of salami, ham, onion, green pepper, olives, and mushroom. I thought the idea of 2 stage baking is a great idea for keeping the sauce from soaking into the bread. It works. I had to increase the amount of 2nd baking by another minute to adequately cook the veggies. I used my own method of smashing the bread than what Kenji uses. I use a chopping board and press down. The best pizza bread I've made so far and I've made plenty!

    • Rutabaga on March 02, 2019

      This French bread pizza turned out well. I used sauce I had previously made, and added pepperoni, salami, sautéed mushrooms, and black olive slices. Compressing the bread didn't seem to do much, however, as my slices rose back to almost full hight after I tried to pound them down.

  • Really awesome black bean burgers

    • Rinshin on June 09, 2015

      Very good recipe and very easy to make. I used Bufalo brand of Chipotle sauce instead of chipotle in adobo and it worked really well. This recipe needs fair amount of salt and it's important to salt/pepper and taste before adding egg to the mixture. My vegetarian guest loved it. I had this the 2nd day too and it's quite phenomenal. I did not notice the chunkiness from cashews that some were complaining about. Perhaps, I ground it more finely, but the texture was just perfect and taste excellent. Also, I had no problem with the amount of egg and mayo. I thought it was the right proportion. But, don't forget to salt!

    • mharriman on April 14, 2021

      I made half a recipe, three patties (saved one for lunch) for two of us, and even my husband, who’s not a veggie burger eater, loved it, commenting, “I’d like to have this again.” For us, the chipotle chili and one teaspoon of Adobe sauce elevated the flavor of the burgers. I added a simple avocado, chopped tomato, and fresh lime juice salsa (idea from My Fitness Pal recipe blog) instead of the suggested adobe chili mayo topping and eliminated the burger buns as well as the cheese. The result was a meaty tasting Southwestern burger. Served corn on the cob and salad as sides.

    • Rutabaga on October 16, 2016

      These burgers do have great texture; they feel "meatier" than many bean burgers, maybe because of the trick of drying the beans in the oven. I was surprised how mild the flavor was, though, perhaps because I just used a pickled chipotle with a teaspoon or so of pickling juice instead of adobo sauce. Fortunately, this meant they were mild enough for my five-year-old to happily eat, while I could add hot sauce for some extra heat. I used the Vitamix to blend the burger mix, which pulverized some beans while leaving others whole, but that seemed to work out well. We topped them with more feta, tomato slices, and red onion.

    • Oysterbee on May 09, 2018

      Great texture for the grill, they held together well. Flavor was a little bland. I will probably add more garlic, salt and corn.

  • The best squash lasagna

    • Rinshin on November 03, 2014

      I really wanted to like this because I love kabocha, but it was too rich tasting for me. But then I have a Japanese taste so that may have been it. My husband said it was ok. Nothing bad, but nothing fantastic. I much prefer Tomato based lasagna.

  • The best potato-leek soup

    • Rinshin on February 17, 2015

      The crunch time before going on a trip is making me go through all the perishable items and one of them is buttermilk. I also needed to use up Japanese sweet potato and so chose this recipe subbing Japanese sweet potato for potatoes which I may like better than regular potatoes for this. The sweet potato and buttermilk really went well together. There is a certain tanginess coming from buttermilk and that compliments the sweet taste of sweet potatoes. Easy to make. The key here plenty of black pepper and fair amount of salt since I used my own chicken stock which was quite light. I think for my taste the buttermilk amount needs to be reduced by half as the soup was quite tangy esp after one day.

    • ndbrian on January 21, 2019

      Added bacon for a crunch

    • Suitsme on March 06, 2021

      Lovely flavor but a bit thin. Next time increase potatoes to 1lb. No ricer so used a metal colander and it worked just fine.

  • Quick and easy vegetarian tamale pie with brown butter cornbread crust

    • Rinshin on April 30, 2015

      I found the ingredients a bit strange initially. I could not imagine adding green olives in chili or soy sauce for that matter. Not only that, cheddar cheese, green onion and cilantro are also added to the chili before topping with the batter. I tasted every time I added the addition, and where I veered off is with the amount of ancho chili powder and amount of time I simmered chili. I simmered for about 2 hours total to develop the taste. I did not like the taste at 20 minutes. I added 2 T instead of 3 T of chili powder and it was plenty spicy hot for me. The cornbread itself is too sweet for my taste and I would only add 1 T instead of 4 T sugar and bottom of cornbread was still wet where it touched the chili making it very unpleasant - skip the cornbread or bake the cornbread separately. This is certainly not "quick and easy" as the title says. I used deep cast iron chicken fryer and everything fit perfectly.

  • Bacon-wrapped, jalapeño popper-stuffed grilled chicken breasts

    • Rinshin on November 03, 2014

      Sorry I tried this one. It was lame and chicken too dry for my taste.

  • Smoked eggplant for ramen

    • Rinshin on August 20, 2014

      Overly complicated for a typical Japanese style eggplant dish. Don't understand why one would have to dry out the eggplant after grilling in a lettuce spinner. There is an abundance of wonderful taste in the precious juice of eggplants after grilling or roasting.

  • Rich red plum jam

    • Rinshin on July 23, 2018

      Very good instructions and easy recipe with perfect results. I like my jam with some sweet tart flavor so added extra lemon juice along with about 1/2 c brandy. Made exactly 12 half-pints. I did skip on using a food mill and cooked all the fruits quartered only for ease.

  • Simple vinaigrette

    • Rinshin on October 18, 2014

      Excellent recipe. Subbed sherry wine vinegar from California winery for white wine vinegar. Works great with butter lettuce as shown.

  • Japanese potato salad with cucumbers, carrots, and red onion

    • Rinshin on July 05, 2015

      Japanese potato salads are never spicy or acidic. So, adding hot mustard or vinegar is never used. Also, very little mayo and usually have lightly steamed carrots. Not many contain eggs either. I would not call this Japanese potato salads. The only variation is whether potatoes are very smooth (most Japanese seem to prefer that way) or lightly chunkier.

  • Crispy braised chicken thighs with cabbage and bacon

    • Rinshin on August 26, 2016

      Very tasty recipe that requires some tweaking. I love chicken Canzanese from Cook's and Kenji has stated he is the author of that one. Canzanese is perfect and it's one of our favs but this one had few problems. Too much fat from chicken browning and no mention of what to do with all the fat. I removed it (about 1/2 C) knowing we are adding quite of bit of bacon bits after it. I cut down bacon to 6 oz from 8 oz and I think that's more like it. 3 C chicken stock, 1/2 C vinegar, and all the juice from cabbage is too much liquid. Chicken pieces were almost submerged in the mixture. Best to reduce chicken stock to 2 C and vinegar to 1/3C. After removing the chicken pieces, I had to cook down the cabbage mixture for about 8 min high stovetop because there was too much liquid still left after being in the oven for 50 min. All in all, flavorful, subtle sweet and sour recipe full of promises with some tweaks. I like to do a similar things with pork chops next time.

    • Rinshin on November 16, 2016

      I made this again with few additions because my husband loved it when I made it before and asked I make this again. I used 4 chicken thighs, 2 bacon cut up, 6 shitake sliced, 1/2 shredded celery root, 1/2 sliced onion, and 1/2 cabbage thinly sliced. This time chicken did not give off lots of fat so did not have to drain any fat and it was perfect amount of fat from chicken and bacon to nicely brown the veggies. Instead of 1 1/2 C chicken stock, I added 2 C chicken stock making sure that chicken pieces were not submerged. Again used persimmon vinegar in place of apple cider vinegar. This was outstanding and has become one of our chicken favs. Not only is chicken delicious, but cabbage mixture is lightly sweet and sour and outstanding. Bravo Kenji!

    • mharriman on February 10, 2019

      Excellent. I halved the recipe since it was for two of us and it turned out very well. I used a stainless steel deep, straight sided sauté pan, as directed, and that was a great vehicle for holding everything. I found I only needed to bake for 35 minutes instead of 45. I made mashed potatoes and put those at the bottom side of the shallow serving bowls before adding the skillet fixings. This dish reminded us of gasthaus meals we’ve had in Germany. A perfect winter night meal on a cold night.

    • rionafaith on August 21, 2016

      This was a delicious one-pot meal. I omitted the sugar and used regular bacon (not slab), and savoy cabbage as that's what I had in my fridge, but otherwise made as written and we absolutely loved it. The cabbage is almost sauerkraut-like, but definitely not too acidic at all (even without the sugar), and the mustard is a nice touch. I will definitely be making this again, maybe adding more veggies next time? Mushrooms or potatoes could be nice.

    • MeganGarcia on January 18, 2018

      This recipe is quite delicious. I brown the chicken thighs in a 12" cast iron skillet then I cook the bacon in a cast-iron chicken-frying skillet and resume the recipe in that pan. I find that everything seems to come together a bit better in the deeper pan, and also that way I can easily get rid of the extra chicken fat. I also used regular bacon. This has been a repeat recipe in my household. We like to eat it with mashed potatoes. I'm sure it would be great with crusty bread, too.

    • Cookie24 on April 19, 2019

      Followed Rinshin’s advice and made a few changes. Added mushrooms and cut back on the vinegar and chicken broth and drained excess fat. The dish was still very soupy even after my alterations, but the flavors were very good, Mr. Cookie loved it. Will make again.

  • Fresh lemon syrup

    • Rinshin on May 12, 2016

      Used 6 frozen Meyer lemon rinds I stored as we used the juice for other uses. Left out the frozen rinds and sugar overnight and that worked really well to get the best amount of juice out. Used strainer and potato ricer to squeeze out more juice out of rinds. Fabulous taste. Since this keeps for 3 months in the refrigerator, I can use to make drinks such as whiskey sour as well as sauces for desserts and pancakes/waffles.

  • Corned beef on rye with sauerkraut and Swiss (Classic reuben sandwich)

    • Rinshin on February 16, 2019

      Very good instructions on making reuben. I need to do a better job of draining sauerkraut liquid next time. It was a little sloppy. The Russian dressing was perfect for this. Used pastrami, homemade Russian rye, and Pa Dutch style sauerkraut

  • Japanese soft-cooked egg with soy broth (Onsen tamago)

    • Rinshin on August 12, 2016

      I made this as written and tasted the mixture of 1 part kaeshi to 3 parts dashi made from katsuobushi (dried bonito flakes) and to me the sauce may be ok for soba/somen dipping sauce since it's normally 1 part kaeshi to 3-4 parts dashi but it was much too strong for delicate nature of onsen tamago sauce. It should be more like 1 part kaeshi to 5-6 parts dashi. The proportion for hot soba soup is normally 1 part kaeshi to 8-9 parts dashi. The photo shows very dark sauce and it's normally lighter in color. Also, kaeshi should normally be kept in cool place for 1 week for the flavors to meld before combining with dashi.

  • Japanese pork fried rice omelette with okonomiyaki sauce

    • Rinshin on January 09, 2017

      I found this recipe interesting for it's use of okonomiyaki sauce to make omurice. This style is similar to tonpei yaki but it's normally made without rice. Since I find okonomiyaki sauce a bit too sweet to use with rice, I subbed yakisoba sauce instead which is less sweeter and has bit more vinegared taste. I loved the idea of adding chopped cabbage to rice. After tasting the fried rice, I decided it needed a ketchup and added scant 2 tsp and that really improved the taste. I consider any fried type of rice whether fried rice or omurice a great place to use up leftover meat and I did that with this as well. Instead of bacon, I used leftover beef roast. We really loved this rice and I will be making this again.

  • Classic butternut squash soup

    • Rinshin on January 20, 2017

      Easy to do and great tasting winter soup. Both butternut squash and carrots are first roasted and decided to add the cut up onion and garlic along with it instead of cooking them separately in butter and that worked out fine. Used the bullet to puree the vegetables along with some stock. Halved the recipe and I did use 1 C more stock since we like our soups not so thick. Even halving the recipe, this makes for 4 formal soup size servings.

  • The best crispy roast potatoes ever

    • Rinshin on December 06, 2016

      Wow, lots of folks at SE loving these potatoes had me intrigued. I used smallish, but not small yukons cut into quarters. I read that these are supposed to be two bite potatoes. Mine came out to be more of one bite potatoes. I think because mine were smaller, the insides were a bit too dry but the outsides were definitely very crisp . It's best to rely on the look and smell instead of time indicated in the oven. Mine were done within 25 min for the 2nd bake. Because I'm no longer strong with my hands,, I had some problems tossing these because of the weight after boiling them and had to use a big wooden spatula to roughly toss. The garlic/rosemary in olive oil cooked way too much within 30 seconds. I prefer less cooked garlic because of bitterness and will really watch how dark they get next time. Maybe 15 seconds or so and take the pan off soon as they start to color. Mine came out too dark with certain burnt garlic taste. A definite repeat with some adjustments.

    • anya_sf on May 29, 2017

      I made 1.5 lbs Yukon Gold potatoes. They were fairly small so I just cut them in half, which was more like 1-1.5" rather than 2". I boiled them for 7 minutes. Instead of tossing them with the duck fat in a bowl, I strained the duck fat directly over the boiled potatoes in the pot I cooked them in (after draining, of course). Then I put the lid on and shook the whole thing, which easily yielded the "paste" surface. Since they were smaller, they only took about 30 min total to roast. They were very good, but almost too crispy, as the seasonings did not cling to the ultra crispy surface of the potatoes.

  • Sous vide lobster

    • Rinshin on January 28, 2017

      All I can say is "Thank you Kenji for figuring out the temp and time for cooking lobster." It's one of my husband's favorite foods and I also like it, but never felt comfortable or satisfied with the timing or temp when cooked using the traditional methods and dismissed it as only ok food relegated to dried out cruise offerings. I went with 135F for 40 min and what came out of the bag is swoon worthy. Now, I can say I love lobster too. I relished every bite of the pieces I was dipping into butter/lemon dip. I used the lobster tail and not the fresh lobster. I can't wait to buy more lobster tails. My first foray into sous vide and it was fun using the joule. Tomorrow, steaks!

  • Chicken pot pie with buttermilk biscuit topping

    • Rinshin on October 14, 2017

      I made the butter rich buttermilk biscuit topping only with my own filling. We loved the crisp on the outside with buttery goodness. It calls for 2 sticks of butter so it is indulging. Instead of 2 T sugar, used only 1 T and did not miss the extra tablespoon of sugar. I like to make this again with 1 stick of butter next time to see if acceptable.

  • Lemon cake with fresh raspberry buttercream

    • julesamomof2 on July 02, 2018

      This was an epic failure. Partially my fault, but I also think the frosting recipe is flawed. There is no way you can pour boiling liquid into whipped egg whites and have the whole thing cool down in 5 minutes. I knew when I started added the butter it was going to melt and it did. No way to salvage this one.

  • Easy cranberry apple cake (Cook the Book)

    • julesamomof2 on August 19, 2017

      I made this for Thanksgiving a couple of year ago and, for how simple a cake it is (almost too simple for Thanksgiving--which deserves a showstopper) everyone loved it. Rave reviews!

  • Planked whitefish with cilantro-lime butter (Grilling)

    • julesamomof2 on July 27, 2021

      Simple preparation for perfectly fresh fish. Cilantro butter makes way too much, but I did just very lightly brush it on after grilling. Served with wild rice pilaf as they do in WI.

  • Tomato and bread soup (Tuscan pappa al pomodoro)

    • macfadden on March 18, 2016

      This stuff is fantastic. I found my vegetable broth made it a bit on the salty side, so next time I will cut it with some water.

  • Warm couscous salad with salmon and mustard-dill dressing

    • Zosia on October 02, 2016

      This dish was easy to put together and had very fresh bright flavours. I left the salmon filets whole rather than breaking them up and mixing them in and doubled the spinach (it was still barely noticeable).

  • Super-thick and fruity whipped cream

    • Zosia on January 11, 2019

      I made the strawberry variation. It tasted fantastic and was the perfect consistency for cake frosting or filling. I used it to fill a rolled sponge cake. Edit July 2019. I made one batch of raspberry cream a few hours before it was needed and it loosened up considerably in the fridge. I processed it for a few seconds with a freshly made batch and that seemed to bring it back to its original, thick consistency.

  • Cream cheese buttercream

    • Zosia on April 24, 2019

      I'm in search of a cream cheese frosting that isn't too sweet, tastes of cream cheese and doesn't have the grit of confectioners' sugar. This one has a terrific texture - grit-free and easy to spread and pipe - and isn't overly sweet but I wish the cream cheese flavour were more pronounced. Still, a huge improvement over most! The recipe makes enough to fill and frost a 9" cake with 3 layers with enough left for simple piped borders. Edit - Family feedback: loved the texture but would rather have a little bit of grit and stronger cream cheese flavour.

  • Old-fashioned jelly roll

    • Zosia on December 04, 2019

      I think I'm going to have to try this recipe again. Everything was going very well until I added the flour which deflated the batter quite a bit. The resulting cake wasn't very lofty though it was tender, not dry or rubbery. My jam (Diana Henry's strawberry-passionfruit) was cold so I started to apply it when the cake was 90F; it was 70F by the time I finished spreading the filling and it rolled without cracking. I frosted the cake with Stella Parks's strawberry food processor whipped cream. The cake was delicious but I was disappointed by the lack of height. Next time, I will fold the flour in as I do with other recipes to see if it makes a difference. I'd also like to try it with a nut oil (I used melted butter).

  • Maple angel food cake

    • Zosia on November 16, 2019

      This cake is beautiful! Light and airy with a pure maple flavour. It isn't quite as delicate as angel food cakes I've made using the traditional method but I gladly forgo that for this much easier technique. I used Robin Hood cake and pastry flour which, based on appearance, was a successful cake slice actually looks slightly more aerated than this photo.

  • Warm kale and caramelized mushroom salad

    • Zosia on November 27, 2016

      My bounty of mushrooms and kale was used to great effect in this simple recipe. Adding sherry to the mushrooms was a nice touch that elevated the flavours of the salad.

  • Leftover mashed potato biscuits (Sunday Brunch)

    • Zosia on December 01, 2013

      Excellent end use of leftover mashed potatoes. The biscuits baked up tender and fluffy rather than flaky, had a good neutral flavour and didn't dry out as quickly as most. They were done in 18 minutes at 400F (misread the temperature setting but it worked out)

  • Sautéed shrimp tacos (Tacos de camarones al mojo de ajo)

    • Zosia on May 06, 2019

      Simple but very tasty. I used only half the oil and omitted the butter altogether.

  • Not your abuelita's tortillas

    • Zosia on December 14, 2013

      These were great! Easy-to-make and far superior to any corn-wheat tortilla from the grocery store. The smaller ones tended to puff up like pitas so I made most of them the 8" size, rolling the dough thinner.

  • Peppers and eggs sandwich

    • Zosia on August 22, 2018

      Quick to make, very satisfying and family loved them. A half recipe made 4 generous sandwiches though the wholewheat kaiser buns I used were probably smaller than hero-sized buns.

  • Rigatoni with cauliflower, pecorino, hot pepper, and bread crumbs (Cook the Book)

    • Zosia on January 21, 2014

      Delicious end use for basic pantry ingredients and a head of cauliflower. I included the juice from the canned tomatoes so didn't require any pasta cooking water, and increased the crumb topping (1 cup breadcrumbs, 1/2 cup pecorino, kept the butter the same). Will definitely make again.

  • Simple orange-carrot juice

    • Zosia on November 22, 2020

      Refreshing and somewhat invigorating. I don't have a juicer; I made this with store-bought carrot juice (purchased for a cake recipe) and orange juice, and juice that I squeezed from some grated ginger. It was delicious!

  • Chicken Bolognese

    • Zosia on June 05, 2017

      A few unusual ingredients (soy sauce, anchovies and gelatin) help transform extra lean ground chicken into a meaty tasting sauce with the rich flavour and silky texture of a long-simmered sauce in just over an hour. A family favourite.

  • Crispy potato, onion, and mushroom rösti

    • Zosia on March 12, 2014

      This was really quite delicious but I had trouble keeping it together. It survived the first flip onto a plate then back into the pan but the final slide onto a cutting board wasn't going to happen so I served it directly from the pan.

  • Don't mind if I do

    • bching on May 28, 2021

  • Ramp drop biscuits

    • bching on April 24, 2017

      Lovely flavor and texture. These were delicious right out of the oven and even better a few hours later when the allium flavor was more intense.

  • Farro, white bean, and preserved lemon salad (Dinner Tonight)

    • bching on December 10, 2016

      We liked this a lot. I froze some beans and farro and they thawed well for another round of this. It makes a great lunch.

    • Rutabaga on February 18, 2016

      The preserved lemon really makes this dish stand out; the flavor is excellent. I added more olive oil to the finished dish, and the richness was a great compliment to the funk and salt of the lemon. I also left out the leek and used more garlic. The strong flavors really blended well together and made complimented the beans and farro.

  • Pickled kumquats

    • bching on February 03, 2018

      Lovely balance of sweet, sour, and bitter. I first tasted kumquat pickles at Aunt Catfish restaurant in Northeast Florida. So glad I found out how to make them.

  • Duck breast (Sous-vide 101)

    • bching on January 28, 2018

      Duck breast has long been my favorite meal--at home or in a restaurant. Just tried this method and will never cook duck breast any other way. Seared it in the broiler after I removed it from the sous-vide bag and the breast was still perfectly rare.

    • wodtke on January 26, 2018

      About 15 years ago I had duck breast at an excellent restaurant with a skilled chef -- in Mason City, Iowa! The duck breast was exceptionally tender and flavorful. Since then I've cooked duck breast a few times, always trying to duplicate the dish in Mason City, without success. Always chewy! Tried sous vide, and that's the answer, and I have no doubt that's how the Mason City chef was doing them. This recipe is perfect -- the standard for duck breasts.

  • Crisp-skinned roast goose and gravy

    • bching on December 26, 2015

      The dry brining really enhanced the flavor; on the other hand, I don't think it made that skin any crisper than regular roasting does.

  • Super-simple tangy buttermilk coleslaw

    • bching on March 06, 2017

      Very good and easy to make coleslaw. I subbed horseradish for mustard but otherwise followed the recipe. Note that although you salt the cabbage you do not have to squeeze out the liquid.

    • tomaholly on May 16, 2020

      Added celery seed and tequila

  • Steakhouse kebabs

    • bching on March 30, 2019

      I was inspired to cook this by the positive reviews from other members. The directions are vague about how to handle the meat and mushrooms after removing them from the marinade. I think my results would have been improved if I had wiped them dry a bit at that point. Still tasty.

    • mharriman on July 15, 2018

      Delicious! I used beef tenderloin steaks and cut them into chunks, substituted 1/2 cup red wine for the soy sauce, and added green bell peppers to the vegetable mix. Marinated in a gallon size plastic bag for three hours. Grilled kebabs on my stovetop using a Le Creuset skinny grill ( about 6 mins) and finished it off for one minute under the broiler. The result was juicy, tender, and flavorful. Served over wild rice and with a romaine and tomato salad.

    • MeganGarcia on March 27, 2019

      I just love this marinade. I also use sirloin steak cut into cubes. I separate the veggies and do kebabs of each individual item, starting with the onion, grill closed (brushing it with reserved marinade every few minutes), adding the mushroom kebabs a few minutes later, then the beef kebabs last (grill back open). 4 minutes on each side on my gas grill and the beef is perfect medium rare inside. I also throw on some of those campari tomatoes, and asparagus if it's in season. I always serve this with couscous.

  • Spicy orecchiette with tuna, peas, and lemon

    • alisonkc on May 23, 2014

      I found this to be boring. Apparently I didn’t check the comments on this one before I made it; after the fact I saw that they recommend doubling the amount of tuna and etc called for. If I make this again, I’ll cut the amount of pasta in half and leave the rest of the amounts intact, as this made a lot of food, and I couldn’t eat it all. But, it was super easy.

  • Spicy stir-fried tofu with coconut rice from 'The New Vegetarian Cooking For Everyone' (Cook the Book)

    • alisonkc on May 23, 2014

      Delicious! Also pretty easy and quick, particularly if you skip the 30 minute soak on the rice, which I did (mostly because I didn’t have time.) That didn’t seem to adversely affect the rice too much – if the internet is to be believed, the soaking mainly affects the flavor. And since you are not exactly eating this rice plain, I don’t think it really matters. Anyway. The tofu didn’t really get crispy, but it turned out well. I might try baking it next time to see what that does. But this was a really delicious meal, I enjoyed it. Only change I might make is to adjust the rice-to-tofu ratio, as I had a bunch of rice left over.

    • ashallen on October 05, 2019

      Good tofu dish. I've since frequently made the coconut rice, which I particularly like, as a side dish for other meals. The rice is rich and delicious when made as specified in the recipe, but also works well when made in a lighter style by using light coconut milk or by substituting some water for some of the full-fat coconut milk. [Cross-post for Veg Cooking for Everyone/New Veg Cooking for Everyone/Serious Eats.]

  • Summer squash and ricotta galette (Dinner Tonight)

    • kumquatcooks on July 08, 2020

      The directions in the linked recipe are incomplete. I used the original Smitten Kitchen version This is very good!

  • Maple cranberry applesauce

    • danibattle on June 06, 2017

      added some roasted rhubarb - we'll see how that tastes!

  • Spicy chorizo and pinto bean chili

    • wodtke on March 06, 2016

      Excellent and pretty fast. I used purchased chorizo from a local artisan butcher, but making your own per the recipe doesn't sound hard. I used all the add-ins listed in the recipe, which make all the difference. Nice short-cut dish.

    • Skamper on May 18, 2020

      We both liked this. I used a 14 oz package of soyrizo and 1.5 c (when dried) pinto beans that I made ahead in the instant pot. I used 1 c. of the bean broth + 1 tsp of BTB, then added about another 1/2-3/4 c liquid because it seemed like it needed it. Didn't have whole tomatoes so used 1 can of rotel. Added about 1/2 tsp hatch chili plus regular chili powder. It came together quite quickly.

  • Ground pork and corn congee (Chinese rice porridge)

    • wodtke on September 21, 2014

      This is pleasant enough, but not very interesting. Would strongly suggest using at least part chicken stock in place of the water, and adding some sriracha or other flavorful ingredient..

    • lizbot2000 on September 30, 2018

      The texture of this was great. I used chicken stock instead of water and added a bit of soy sauce and ya lu chili oil with cilantro and peanuts at the end. It was awesome. Not as easy as my standard congee (dump bone-in chicken thighs and ginger in with the rice and stock, then cook together), but a nice change of pace.

  • Skirt steak with mushroom-cream pan sauce

    • wodtke on January 09, 2017

      Quick and delicious steak with mushroom sauce recipe. Halved the recipe, although with 3/4 the amount of steak; plenty of sauce, even so. Also started the sauce before searing the steaks, so as to avoid the "keep warm" step.

  • All-American beef stew

    • wodtke on January 29, 2016

      As so often with Kenji's recipes, making this dish is considerably more complicated than a simple homey version. It does have the best beef gravy I've ever had, so there's that. All joking aside, this is a fabulous dish. Only problem I had was that my oven at 275 wouldn't maintain a simmer, so I had to up the temp a bit; even so, the meat took longer to become tender than specified. (Also, at the time I printed the recipe Kenji had neglected to tell us to add the thyme and bay leaves, making it mysterious when he then told us to take them out later on. AND he omitted the Worcestershire, both in the ingredients and the method. The recipe online now has been fixed.)

    • sldoug on February 21, 2016

      This recipe made for a tasty beef stew (despite my unintentionally doubling the tomato paste). I cooked everything on the stovetop (in my Dutch oven) after reading all the comments about the oven temperature being too low and while I successfully browned the meat, my pan was too full to brown anything else all that well. Next time I probably won't even try. I agree that the gravy/liquid is particularly good though, and the ratios of ingredients were just right. I'd definitely make this again.

  • Roast beef hash (Dinner Tonight)

    • wodtke on June 14, 2017

      My standard recipe for leftover roast beef. Delicious and fairly easy. I cook the eggs by breaking them into depressions in the hash and then cooking for 6 minutes covered. Recommended.

  • Monte Cristo sandwich (fried ham and Swiss with red currant jelly)

    • wodtke on April 21, 2017

      Not exactly a health food recipe, so you have to embrace the retro decadence, but man, is it delicious! Once a year, it won't kill you.

  • Lorraine Wallace's quick chicken and vegetable quiche (Cook the Book)

    • mharriman on January 02, 2020

      We really liked this. Not a dealbreaker, but this is not quick, as title proclaims: slicing vegetables and shredding chicken takes time; and sautéing onions and vegetables for 25 or so minutes before putting in oven for 35 minutes of bake time makes this a one hour plus entree. I substituted sliced shiitake mushrooms for the asparagus and used 2/3 cup rather than 1/2 cup. Other than that change, I carefully followed the recipe’s ingredient measurements, oven temp, and directions. Turned out well. We had a hard time not taking seconds (ended up doing so). I’m always looking for new, interesting ways to use leftover chicken from a roasted whole one. This is a winner. Will definitely make again.

  • Bangers and mash with onion gravy

    • mharriman on January 07, 2020

      This was a good, hearty meal on the first snowy night of Winter here. Easy, straightforward recipe. I used plant based and meat sausages. We are not big gravy fans, but we liked this mostly onion one.

    • anya_sf on March 19, 2020

      Good and simple. I made extra mash and there was plenty of gravy for all of it. I used canned low-sodium beef broth. The onion gravy really made the dish.

  • Pan-seared fish with shiitake mushrooms

    • mharriman on March 16, 2021

      A simple and delicious way to cook cod that coaches the cod flavor to shine through. Served over asparagus risotto for a delicious full entree.

  • Pasta with clams and anchovies (Gluten-Free Tuesday)

    • mharriman on March 19, 2021

      I used regular spaghetti, freshly chopped parsley, and added grated Parmesan-Reggiano cheese at the table but other than those changes, I followed the ingredients and directions exactly as written and this recipe produced a savory pasta dish, enhanced by the kick from anchovy. I would make this again for a quick and tasty meal.

  • Shaved asparagus, pea, and prosciutto salad (Dinner Tonight)

    • mharriman on July 10, 2019

      A refreshing, light summer salad. As some online Serious Eats commenters noted, the salad photo doesn’t show any peas! That’s odd since the recipe calls for a pound. I used thawed from frozen peas and I thinly sliced rather than shaved my asparagus. I topped the salad with crumbled bacon since that’s what I had on hand. The mint and dressing were what brought the vegetables to life.

  • Tomato and mozzarella salad with microgreens (Dinner Tonight)

    • mharriman on June 17, 2019

      Delicious. A very simple recipe but the fresh basil from my garden that I sprinkled over the sliced cherry tomatoes ( instead of large heirloom) and sliced mozzarella added a nice flavor dimension. Served with a Giada deLaurentis Italian main entree.

  • Farfalle with shrimp, zucchini, and lemon

    • mharriman on August 26, 2019

      Very tasty. Mr. H and I usually don’t like shrimp in tomato sauce but this looked like it might have possibilities. And it did! I substituted rigatoni for the Farfalle and added chicken and kale sausage. Fresh rosemary and thyme from our garden enhanced the flavor of the sauce as did the butter and parsley at the end of the cooking. A satisfying, quick weeknight entree that’s worth repeating. Served with a romaine and dandelion greens salad.

  • Maryland crab imperial with buttery golden bread crumbs

    • mharriman on August 16, 2018

      Decadent! Like eating dessert. This was easy to put together and nice to be able to bake while I made a salad. Served as a main entree for my husband and me.

  • Classic crab-packed Maryland crab cakes

    • mharriman on August 12, 2020

      We thought this was one of the best tasting crab cake recipes we’ve had at home. We liked that these cakes highlight the crab rather than any filling ingredients. I liked the simplicity of the preparation and ingredients. The directions to add the second half of the crab after combining the first half of the crab meat with the other ingredients made forming the cakes a snap. My 1 pound of lump crab meat (Phillips) made five 4.5 ounce cakes, enough for dinner (2 for husband, 1 for me) and 2 for lunch. I made up the cakes in the afternoon, put them between sheets of wax paper, and they were firmed up with chilling and ready to cook at dinner time. A tasty, easy, and quick dinner main.

  • Creamy pasta with mushrooms (Pasta ai funghi)

    • mharriman on June 19, 2020

      Very good. I liked the straightforward and easy-to-follow directions. I made half a recipe but was short on the required 12 oz. of mushrooms because my maitakes had become too watery to use. I used chopped portobello and shiitake with success and added mascaparone cheese to the butter at the end. Chardonnay went well with this dish. Will repeat.

  • Pork adobo

    • Barb_N on March 10, 2016

      Have you ever had a craving for something you have never eaten? That was my motivation in finding this recipe. Definitely make it over at least 2 days in order to de-fat it. I served it with rice and eggplant steamed on top of the rice. Divine for a once in a while craving but not my usual fare. I will tuck this way for another day when I am feeling thin.

  • Braised Chinese-style short ribs with soy, orange, and 5-spice powder

    • Barb_N on February 08, 2017

      This ended up with a mild flavor- orange predominantly. If I make it again I will at least double the 5 spice powder and ginger, or use crushed whole spices.

  • Slow-roasted beef tenderloin

    • Barb_N on January 03, 2015

      This did result in an evenly cooked filet, and very tender. The recipe did not give any guidance as to how LONG to roast the meat, so I had to look elsewhere for guidance. Turns out the name is accurate- it takes about an hour, followed by a quick sear either on the stovetop or under the broiler.

  • The best carne asada

    • Barb_N on June 19, 2016

      This recipe is very true to it's name. My first foray into cooking with dried chiles- the relatively short list of ingredients whizzed up in the blender made a complex, smoky marinade and sauce. Grilled at least 3 lb of skirt steak, looking forward to leftovers- alas there were none!

  • Mark Bittman's pad Thai

    • RecipesLost on August 30, 2014

      Lacks soy sauce... Taste was a bit off. Followed recipe exactly.

  • Toasted sugar angel food cake

    • Rutabaga on May 19, 2019

      This cake was very nice, although I didn't notice a huge difference from the toasted sugar. Perhaps I should have toasted my sugar a little longer? But then, it's been a long time since I've made angel food cake, so perhaps the difference would have been more noticeable had I tasted it alongside a traditional version. All in all, the recipe worked very well, and includes very clear step-by-step instructions for making the meringue. I served it with strawberry and rhubarb compote and caramel sauce.

  • Grilled Korean bulgogi burgers with kimchi mayo and pickled daikon

    • Rutabaga on December 18, 2018

      I made a variation of these burgers using ground turkey. Since I had a small amount of udon stir fry sauce left over (Meyers + Chang's recipe), I mixed that into the meat, and used the bulgogi sauce to baste the burgers as they cooked, as directed in the recipe. This worked well because I could leave it off of the kids' burgers. I also made the kimchi mayonnaise, but didn't include the cabbage or pickles, although I'm sure they would be delicious. But the combination of the bulgogi sauce and kimchi mayo was fantastic, definitely something to repeat. It would be great to prepare the sauces in advance and bring them on a camping trip or cookout.

    • EmmaJaneDay on July 03, 2017

      Oh wow, this was delicious! And so easy!

  • Old-fashioned blackberry cobbler

    • Rutabaga on December 22, 2020

      I made this for breakfast. As a cobbler it was just right, with a good ratio of topping to filling. It makes a large amount, but leftovers are quite good when reheated.

  • Spinach and artichoke dip baked potatoes

    • Rutabaga on January 18, 2019

      These were good, but I was hoping for a little more flavor. Even though I used sharp cheddar instead of mozzarella, they were pretty mild. Next time, I would increase the artichoke hearts and keep them in fairly large pieces. I would also add more shallot and garlic, and sprinkle some additional sharp cheddar on top.

    • anya_sf on November 05, 2017

      I used the oven method and didn't bother oiling the potatoes, as I never do that for baked potatoes. Note that these end up massively huge; however, we loved them so much that everyone finished theirs. After mixing the filling and stuffing it back into the potatoes, the potatoes needed closer to 20 minutes in the oven to warm up sufficiently. Be sure to taste the filling and season adequately. I might saute the shallot next time, although that is an extra step/pan to dirty. A stronger-tasting cheese would be good here as well.

  • Chaat-spiced Chex mix

    • Rutabaga on February 04, 2018

      This is addictively tasty, at least for those who like some heat (for less heat, you could halve the amount of Kashmiri chile powder in the spice mix). And despite the long list of ingredients, it's not much more work to make than traditional Chex mix once you've made the spice mixture (which is well worth the trip to an Indian grocer, if you have one in your area). I couldn't find tamarind powder, so added a little tamarind paste to the butter mixture. Instead of bagel chips, I used an Indian snack called Bhujia, and also used Indian style puffed rice crackers. The chaat spices would also be fantastic on popcorn or other snacks.

  • Roasted pumpkin seeds with brown butter and sage

    • Rutabaga on October 30, 2018

      These are good; the sage flavor pairs well with the pumpkin seeds, and the brown butter also enhances their flavor. I found it took a very long time for my seeds to dry. After sitting overnight on a tray with paper towels, I put them in the oven for a full hour at 200 F.

  • Roasted pumpkin seeds with garlic and Parmesan

    • Rutabaga on October 30, 2018

      These make for a tasty snack, but I like the brown butter and sage version better. As I noted on that recipe, my seeds sat out on paper towels overnight, and still needed a full hour in the oven to fully dry.

  • Scottish smoked fish chowder (Cullen skink)

    • Rutabaga on March 05, 2020

      This chowder is very satisfying, yet simple to make. Considering it's made primarily with milk, the finished soup tastes quite rich. I used smoked trout for the fish, and my boys also enjoyed it.

  • Whipped feta dip

    • Rutabaga on July 25, 2020

      I made this to accompany Ottolenghi's fattah recipe, as my family loves feta cheese. It also works well as a dip for veggie sticks, or drizzled over roasted veg. It's super quick to make, but the consistency was a bit thinner than I expected. I may lessen the amount of yogurt next time to thicken it a bit.

  • Raspberry-yogurt popsicles

    • Rutabaga on September 12, 2020

      These popsicles are rich and creamy, no doubt due to the Greek yogurt and cream. The raspberry flavor was luscious, but next time I'd reduce the sugar, maybe by about a quarter, as I'd prefer them to be a little tangier. Adults and children both enjoyed them, but unfortunately after almost five hours in our freezer, they still were soft enough that the sticks came out when we tried to unfold them, even after running hot water over the molds, so we ended up eating them with spoons.

  • Smokehouse chickpeas 'n' greens salad from 'Salad Samurai' (Bake the Book)

    • Rutabaga on February 20, 2018

      Delicious! The chickpeas really had the "barbecue" flavor, even without the liquid smoke. To keep the flavor smokey, I used smoked Maldon salt, a fresh tin of smoked paprika, and my dad's maple syrup (which has just a hint of smokiness from cooking over an open fire). This vegan salad packs a lot of punch, and I think almost anyone would enjoy it. And for something that looks somewhat complex at first glance, it's actually pretty quick and easy to make.

  • Crispy, crunchy, golden shredded hash browns

    • Rutabaga on May 24, 2020

      Microwaving the shredded potatoes for two minutes prior to frying worked well, so I would use that technique again. I also followed the advice of some posters on the Serious Eats website and used my ricer to squeeze excess liquid from the potatoes, which also worked well. I've also had good luck in the past when soaking the potato shreds in water to remove excess starch prior to frying also, and may try that version again soon to better judge which method I prefer.

  • The best Chinese sesame chicken

    • Rutabaga on April 04, 2020

      This recipe is quick to make if you have the ingredients on hand, and the unusual coating creates a wonderful crunchy shell, very similar to what you'd expect from a Chinese restaurant. The use of dark soy sauce adds great flavor, but beware: the added sugar makes this dish very sweet. I was shocked to see five tablespoons listed, considering dark soy sauce is already sweet, and reduced the amount by about half. It was still a little sweeter than my family preferred, and I would use two tablespoons at most in the future. I also found I could easily fry the chicken in batches in my wok, using less oil. After the chicken cooked, I fried the broccoli in a little of the remaining oil, then added the chicken and sauce to the pan together with the broccoli to finish.

  • Kale salad with glazed pumpkin seeds and hot cider vinaigrette from 'The New Vegetarian Cookbook for Everyone' (Cook the Book)

    • Rutabaga on November 05, 2017

      This was better than the last kale salad I made - no sugar in the dressing, so there's no way it could be too sweet. The pumpkin seeds are really delicious and I could definitely see making those just for snacking. The kids enjoyed pumpkin seeds seasoned with soy sauce only. The hot dressing tempers the kale well, but I added at least one additional tablespoon of apple cider dressing. The one tablespoon called for didn't give the salad enough tang.

  • Pizzadilla (Quesadilla pizza)

    • Rutabaga on November 04, 2019

      This was fine, but not as over-the-top delicious as I'd hoped. After I removed it from the pan, the pizza sauce seemed to make the tortilla become quickly soggy. Perhaps I should have used less, although I didn't feel I had overdone it. When it comes to nontraditional pizza crusts, I prefer English muffins or French bread.

  • Sichuan-style wontons in hot and sour vinegar and chili oil sauce (Suanla chaoshou)

    • Rutabaga on December 21, 2017

      These are fantastic wontons, even made with ground turkey, as I did (just be sure not to use white meat ground turkey). I made the dumplings a couple of days in advance and froze them. They still cooked through in about 6 minutes. The sauce is delicious, although numbingly spicy, what with the heady inclusion of Sichuan peppercorns. All in all, it's a winner.

  • Avocado toast with chipotle mayo, cotija cheese, cilantro, and lime

    • Rutabaga on May 30, 2016

      This is a great way to dress up avocado toast. The saltiness of the cotija plays especially well with the avocado. I used Mexican crema instead of chipotle mayonnaise, then spiced it up with habanero sauce. It was a hit with my five-year-old, too (minus the habanero).

  • Avocado toast with cucumber, soy sauce, and shichimi togarashi

    • Rutabaga on July 14, 2016

      This is another tasty way to fancy up avocado toast. My husband found he preferred it sprinkled with furikake and only a light dash of shichimi togarashi, for a less spicy sandwich.

  • Perfect homemade pita bread

    • Rutabaga on September 29, 2016

      This a great weekday pita bread recipe. I made the dough in the morning, then stored it in the fridge until I came home in the evening, when I could let it rise again on the counter while I prepared dinner. On my baking steel on the upper rack, I found they cooked in only two minutes.

    • StoicLoofah on September 13, 2020

      Very successful

    • Skamper on June 12, 2021

      These were pretty easy and delicious. It's a warm day, so these rose and proofed more quickly. I kneaded in my mixer and used a cast-iron pan in the oven. I had a hard time flipping like she did in the video - some of mine got folded on the edges - but maybe mine were a bit too big? I think this could make 7 or 8 smaller pitas. We really enjoyed these with leftover Turkish chicken.

  • Squash blossom quesadillas with bacon and tomatoes

    • Rutabaga on October 08, 2019

      These were fine, but I think I inadvertently overdid it with the bacon. I used eight slices of turkey bacon, as I wanted them to be a little meatier and more filling. Unfortunately, that overwhelmed the other ingredients, I may make them again, but would only use four slices of bacon.

  • Campfire cookies

    • Rutabaga on September 30, 2018

      These cookies really are reminiscent of s'mores. Made as written, they are rather heavy on the marshmallows; I think a slightly lower amount would be fine. Drying out the marshmallows ahead of time might also be a good idea, as mine melted and left little marshmallow-coated holes in the cookies.

  • Red Rooster's mac and greens (Cook the Book)

    • Rutabaga on January 15, 2020

      This was an enjoyable variation on mac and cheese. While some of the ingredients are unusual, like the coconut milk, they primarily serve as a way to add some subtle seasoning and flavors to the dish to set it apart from other versions. It's rich, but no overly so, and the vegetables help balance the richness. I also toned it down by using more whole milk and less cream in the sauce, and added about 3/4 pound of pasta instead of half a pound. It's a bit more work than regular mac and cheese, but could also be prepared in advance and baked prior to serving.

  • Ina Garten's turkey, sausage, and prosciutto meatballs

    • Rutabaga on May 16, 2017

      My son requested spaghetti with meatballs for his birthday meal, so I decided to give these a try. I'm glad I did; as someone who doesn't eat beef, this turkey and pork combination really hit the mark for flavorful, juicy meatballs that aren't too heavy. My son thought this was the best pasta ever (I left out the red pepper flakes especially for him), so this is definitely a recipe to revisit. Baking the meatballs ahead of time and using jarred sauce makes for an easy weeknight meal to pull together.

  • Arugula, apple, and pomegranate salad with cider-honey vinaigrette

    • Rutabaga on December 26, 2016

      This is a gorgeous easy salad, perfect for accompanying a simple winter meal of soup. The tang of the cider dressing, peppery arugula, and jewel-like pomegranate nicely complement heavier dishes.

  • Salted caramel-chocolate pudding cake

    • Rutabaga on November 20, 2016

      The method for making this pudding cake was unlike any other dessert I've tried. Sprinkling dry powder over caramel mixed with flour, then dousing it all with instant coffee felt odd. Fortunately, it was delicious, a mix of soft, light cake and thick, luscious chocolate caramel sauce together in one pan. Vanilla ice cream, as suggested, was the perfect accompaniment.

  • Blackberry gin and tonic

    • Rutabaga on September 30, 2018

      Yum! This is a great variation on a gin and tonic, and doesn't involve much more work, at least not if you already have the simple syrup made (I used some that was leftover from Smitten Kitchen's raspberry bostock recipe, which was lightly flavored with orange peel). It's a perfect late summer cocktail.

  • Brown butter cornbread

    • Rutabaga on December 04, 2017

      This cornbread had good flavor and texture, although unfortunately it didn't bake very evenly in my dark-hued cake pans (I really need to replace those!). Thinking they were done after 20 minutes because they were do nicely browned on top, I cut into one only to discover it was still raw in the middle. Back into the oven they went for an additional 15 minutes or so (that included some time while the oven was warming back up to temperature, as I need to serve one of them as quickly as possible at that point). Hopefully I will soon have a cast iron pan and can try it again with better results. But if using cake pans, they should probably be preheated; mine were not.

  • Creamy Brussels sprouts gratin with blue cheese

    • Rutabaga on January 20, 2020

      These sprouts are really decadent, very easy to eat. The sauce was a bit soupier than I expected, and had separated a little, but fortunately that didn't affect the taste. It's a great side dish if you're up for something rich.

  • Honey-balsamic roasted carrots from 'The Glorious Vegetables of Italy' (Cook the Book)

    • Rutabaga on May 23, 2017

      Nice and simple, this is a tasty way to roast carrots. It's a good recipe to turn to when you need an easy veggie dish to complete your meal.

  • Ultra-crispy new potatoes with garlic, herbs, and lemon

    • Rutabaga on December 23, 2018

      These potatoes are indeed perfectly crispy. I cut the recipe in half and simplified it, leaving out the shallots, garlic, and herbs for a basic breakfast side dish. All in all, my potatoes only needed about half and hour in the over to bake.

  • Top banana smoothie

    • Rutabaga on March 08, 2016

      This smoothie has great chocolate flavor with very little sugar. I used cocoa nibs, but good cocoa powder would probably work as a less expensive alternative. With nuts, bananas, and milk, it makes for a very well rounded breakfast-in-a-glass. I left out the cinnamon, as it didn't appeal to me, and used homemade chocolate hazelnut spread in place of Nutella.

  • Triple garlic pasta with oven-dried tomatoes, olives, and bread crumbs

    • Rutabaga on November 07, 2015

      If you are looking for a vegan pasta dish that everyone will enjoy, this is a good one. I think I enjoyed it more than my husband (maybe he missed the cheese?), but really, the whole family ate it up. It's relatively quick to prepare if you roast the tomatoes in advance. This would also work with winter cherry tomatoes, since the roasting helps bring out the sweetness.

  • Barbecue chicken biscuit pull-apart with buttermilk ranch

    • Rutabaga on January 03, 2018

      This was a good way to use up a jar of Trader Joe's sriracha and roasted garlic BBQ sauce that had been sitting in the fridge. The sauce was too sweet on its own, but it was nicely balanced by the additional ingredients for the pulled chicken. The sandwiches were delicious - best, I think, with the addition of hot & spicy pickles. I used the Big Food Big Love basic biscuit recipe, which is very good although structurally a little soft. We had to eat the sandwiches with a knife and fork.

  • Rice cakes with kimchi, bacon, and spinach

    • Rutabaga on April 23, 2020

      Very tasty and very quick to prepare, this is a good easy supper if you have Korean rice cakes on hand (which I was recently pleased to find at Costco). My younger son doesn't like rice cakes, but since the rest of us really do, I'm sure we'll make this again.

  • Guava bars

    • Rutabaga on May 09, 2017

      These bars are quite tasty - really buttery, and the guava is a nice change of pace from the usual jam fillings. They're also very simple to put together, and a good option for anyone with either nut or egg allergies. Both of my kids really liked them.

  • Carrot and chickpea salad with fried almonds

    • Rutabaga on November 17, 2015

      This salad was a hit with my husband, although not with our four-year-old. It's definitely one for cilantro fans. My salad looked much greener than the photo, as the carrots and chickpeas are essentially coated in a flavorful, pesto-like dressing. Feta or green olives would also be good additions.

  • Bibimbap with bacon and kimchi

    • Rutabaga on July 09, 2020

      This is a good dinner-in-one-bowl option, and easily customizable by each individual eater. My brown rice was a little wetter than I would have liked, but it was still a tasty dish. My husband prefers white rice, but agreed that the many flavors and textures in this dish stood up to the brown rice well (although he would still prefer white). I'm a little unsure about the raw carrot and cabbage, though. Maybe it would be better to cook them lightly? In my opinion, their rawness didn't quite mesh with the other ingredients.

  • Buffalo grilled corn

    • Rutabaga on September 09, 2019

      Buffalo sauce is a delicious accompaniment for grilled corn, and it's an easy way to give corn on the cob a little more of a "wow" factor. My husband loved it. The instructions call for you to mix all the topping ingredients together and toss the sauce with the corn to coat it, which works well, but doesn't look nearly as pretty as it does in the photo here unless you put aside a good portion of the ingredients to use as garnish.

  • Fried chicken and cole slaw sandwiches

    • Rutabaga on June 11, 2017

      I followed this method for frying the chicken for sandwiches, but transformed them into "buffalo" chicken sandwiches by topping them with buffalo sauce, blue cheese dressing, pickles, and lettuce. The chicken itself was great - crunchy, with succulent, well-seasoned meat even though I only had time to brine it for two and a half hours. I would definitely follow this recipe again for fried chicken, especially as my husband prefers it without any skin and bone.

  • Grilled romaine hearts with buttermilk-dill dressing

    • Rutabaga on July 25, 2020

      This was a good salad to throw together to accompany burgers on the grill. The dressing tasted a bit too sour to me when I first mixed it, so I added some additional mayonnaise to mellow the acidity. It was a bit thinner than I expected, but tasted good with the salad. Since I had some dressing left over, I used it to make a chicken and romaine salad a few days later.

  • Easy Greek chopped salad

    • Rutabaga on May 03, 2016

      This is a beautiful take on Greek salad. The addition of fresh mint and oregano really liven it up. It's also the kind of salad that would do well brought on a picnic.

  • Chorizo, potato, and mushroom tacos (Dinner Tonight)

    • Rutabaga on March 23, 2017

      This is an unusual taco filling. I made it to use up some ingredients that I already had on hand, including vegan "chorizo" and some cannellini beans. While it was pretty good when topped with salsa, avocado, and/or sour cream, it didn't stand out to me. It's unlikely I would make it again, as there are just so many tastier taco fillings from which to choose.

  • Beer-marinated chicken tacos (Grilling)

    • Rutabaga on August 31, 2019

      This chicken recipe is simple and received rave reviews. I tripled it, and used a mixture of a dark winter ale and a Mexican style lager in the marinade. The mixture marinated for about 10 hours prior to cooking, and the flavor was subtle but well seasoned, which worked well when paired with other taco toppings.

  • Buffalo wings in dip form

    • Rutabaga on January 02, 2020

      If you love Buffalo chicken, you will love this dip. With pre-cooked chicken, it comes together very quickly. I didn't have quite enough Buffalo sauce, but made up for it by adding more chile sauce to taste. It's a great party dish.

  • Sweet pea crostini (Cook the Book)

    • Rutabaga on April 02, 2018

      This is an easy-to-make, economical appetizer. Even with frozen peas, the flavor was very fresh. Instead of parmesan, I served it with a log of goat cheese, which was a good pairing. I think there is an error in the recipe, however - it calls for two 20 ounce bags of peas, and enormous amount! I used half that, and it still made a really substantial amount for an appetizer.

  • Blue cheese sirloin burgers with red wine-onion jam (Cook the Book)

    • Rutabaga on September 09, 2019

      I basically used this recipe for the onion jam, and paired it with burger patties from our local Whole Foods, blue cheese, and "wild & spicy" salad mix from the farmer's market. It makes for a great burger! As usual, I found the onion cooking times shorter than what you need to really get good caramelized onions. I cooked the onions for at least 20 minutes before adding the wine, but I expected this.

  • Brussels sprouts, potatoes, and turkey hash (Thanksgiving Leftovers)

    • Rutabaga on November 29, 2015

      While I had leftover turkey, I made some more gravy and steamed some Yukon Gold potatoes in order to make this dish. My husband and I enjoyed it with chipotle chile sauce. I imagine fried eggs would be a great addition, but as my husband dislikes eggs, I left those out. The gravy definitely enhances what would otherwise be a fairly dry dish. I would make this again with leftovers, but probably wouldn't choose to make it otherwise, as I prefer bubble and squeak for a nice potato/cabbage side dish.

  • Rosa Parks' 'Featherlite' peanut butter pancakes

    • Rutabaga on December 16, 2017

      These peanut butter pancakes are definitely meant for the peanut butter lover. My husband suggested chocolate chips would be a welcome addition for the peanut butter and chocolate combo fans. They are fluffy, yet rich, and I had to keep the heat fairly low to ensure they cooked all the way through without scorching. These are an excellent option for a breakfast dish that's a little different from the usual, yet still very easy to make, with ingredients many people likely keep on hand.

  • Strawberry-rhubarb cobbler (Sunday Brunch)

    • Rutabaga on June 10, 2019

      I didn't have good luck with this recipe. Perhaps my fruit was juicier than the recipe author's, as it turned out very runny, with the fruit juices barely thickened. It seemed two inch pieces of rhubarb don't cook through in 35 minutes. In fact, after 35 minutes, it turns out the cobbler itself wasn't fully cooked, as the topping was also doughy on the underside. Looking at the top, I assumed it was done, and by the time I served it and realized the issue, there was no time to put it back in the oven. Ultimately, with a longer bake time, these issues might be resolved, so I think it is still worth making, just prepare for more time in the oven in case it's needed.

  • Mario Batali's basic pasta dough

    • Rutabaga on November 03, 2015

      I decided to try this recipe since it gives a weight for the flour instead of imperial measurements. After adding four eggs, I found I did need additional flour. I also found that the pasta was not as tender as usual, but perhaps that was because I was in too much of a rush, and also didn't roll it as thinly as suggested. One thing I do like about this recipe, however, is that it makes just the right amount for many pasta based recipes.

  • Spinach, pea, and feta cheese salad (Dinner Tonight)

    • Rutabaga on March 17, 2016

      Adding peas to a simple spinach salad is a really inspired idea. They pair wonderfully with the feta and lemon, making this an ideal salad to throw together at the last minute.

  • Vermont maple-sweetened cornbread (Cook the Book)

    • Rutabaga on December 07, 2015

      Of all the cornbread recipes I have tried, this is our favorite. It balances a nice sweetness from the maple syrup with a beautiful crumbly cornbread texture, not dense and heavy like many sweet cornbreads tend to be. I tripled the recipe and cooked it for just 20 minutes, which was perfect. Like any cornbread, it's best straight from the oven, smeared with butter.

  • Sweet and spicy Brussels sprouts with tofu and shiitake mushrooms

    • Rutabaga on May 01, 2020

      This is great! I omitted the tofu and served it as a side dish. It's fresh-tasting, a little sweet, and a little spicy, but easy to adapt to your personal preferences. It goes well accompanying a variety of other Asian dishes and styles.

  • Marinated carrots with mint

    • Rutabaga on June 08, 2016

      Marinated carrots are an idea make-ahead salad, and this one really does come together within 15 minutes. It's refreshing and tangy, and looks amazing when made with rainbow carrots.

  • Grilled pork chops marinated in mojo (Dinner Tonight)

    • CindyinOttawa on April 11, 2017

      Easy and tasty. I grilled these on the barbeque...used the same timing and they were perfect. I basted them in the marinade while grilling. Next time I would marinate them longer (I only did them for 30 minutes). I didn't taste the cumin at all, so would add a bit more next time.

  • Garlicky oven-roasted green bean salad with hazelnuts and blue cheese

    • msl521 on July 19, 2021

  • Deviled eggs carbonara (Crispy pancetta, pork fat, Parmesan crisps, and black pepper)

    • Cpeterson729 on December 09, 2014

      So good - made for thanksgiving and these were gone instantly. Highly recommend and will def make over and over again.

  • Social circle macaroni pie from 'Mastering the Art of Southern Cooking' (Cook the Book)

    • stef on November 23, 2019

      This came together and grandsons loved it

  • Spaghetti with parsley pesto

    • stef on June 19, 2020

      This parsley pesto was quick to make and we enjoyed it with spaghetti

  • Shrimp in coconut milk (Dinner Tonight)

    • stef on August 04, 2020

      Combined shrimp and bay scallops for this dish. The sauce is very good, a tangy/ sweet taste. Served with rice and a side of bok choy. Took no more than 15 minutes. A repeat.

  • Mushroom and asparagus risotto

    • stef on June 01, 2019

      This was a very good risotto. Everything should be chopped ahead of time and then dish comes together quickly, will repeat

  • Pressure cooker French onion soup

    • stef on January 18, 2016

      This soup had wonderful flavour. Although I would cut down the time to cook onions to 10 minutes

  • Vegan chickpea cakes with mashed avocado

    • cilantrolime on October 01, 2021

      The mixture felt a bit too wet so I added some flour (about 1/4 cup) to it. It’s a solid recipe. Pretty easy too.

  • Homemade merguez sausage

    • Foodycat on July 24, 2020

      I used coarsely minced lamb and just mixed everything together and squonched it into torpedoes, rather than stuffing casings. Lovely flavour and very juicy.

  • Lazy asparagus omelet (Sunday Brunch)

    • Foodycat on May 07, 2016

      Very nice. I had very skinny asparagus, so I didn't pre-cook it, I just let it cook a little in the melted butter before I poured the eggs on. This method (finishing under the grill) is my preferred method for omelettes anyway because my husband doesn't like the baveuse middle in a French omelette, but the combination of buttery eggs, fresh new season asparagus and creamy taleggio cheese is excellent.

  • Fresh pineapple ice cream

    • runoutofshelves on October 14, 2020

      This was lovely ice cream. The instructions are clear, and they work. Next time I will try toasting the sugar.

    • anya_sf on October 24, 2019

      This ice cream was relatively easy to make and had delicious pineapple flavor with plenty of acidity. The texture was very smooth. I used 1 Tbsp amber rum.

  • Chicken meatball soup (Sopa de albóndigas de pollo)

    • adelina on May 30, 2016

      I thought this soup was different than what I'm used to and I gave it a try. It was really comforting. To simply, used a rotisserie chicken and store bought broth. I also spiced up the broth by adding cloves, anise and cinnamon. I processed the chicken for the meatballs to help save time in shredding and make it easier to make balls. The only change ill make next time is to add some garnishment at the end.

  • Gluten-free cornmeal cake

    • sarahawker on August 16, 2016

      Made this for a group with several non-gluten eaters. I added the lemon peel, which smells amazing. it's a rather "dry" cake but it looks gorgeous. I will add a lemon curd next time to serve on the side.

  • Spicy Aztec hot chocolate with chili, cinnamon, and mezcal

    • babyfork on March 01, 2017

      I'm not rating since I didn't have the ancho chile on hand and didn't add the mezcal. But followed the recipe otherwise with just a pinch of cayenne added. Made a rich, bittersweet hot chocolate. Much more of an adult hot chocolate than for kids even without the booze added. Topped with whipped cream and a dusting of ground cinnamon. I would like to try this again with the ancho and mezcal added. I did add some Zaya aged rum to a portion to try and that was very tasty.

  • Jeff Koehler's Moroccan grilled lamb kefta brochettes

    • babyfork on September 13, 2015

      Used half beef and half lamb. Next time would try 1 lb lamb and 1/2 lb beef so the lamb flavor comes through more. I thought 1 tbsp salt might be too much and also used half the cinnamon, but next time would use the full amount suggested in the recipe. Very good. Will make again.

  • Peach Melba jam

    • babyfork on June 08, 2015

      Made this using very ripe organic Suncrest peaches and organic raspberries. Used Ball® RealFruit® Low or No-Sugar Needed Pectin. Just made it, so not sure how the set will be until I open a jar, but the flavor was really good and it's a beautiful color! 9/15 Update: I won a blue ribbon for this jam at the 2015 Marin County Fair. Color has begun to fade already, so this is one to give away or use promptly. Flavor good, but I feel the vanilla flavor is a bit too much. Will leave out if I make again. A sweet jam. Set was good.

  • Cheddar chipotle scones (Healthy & Delicious)

    • babyfork on September 04, 2015

      I used regular sour cream and cheddar, not low-fat as written in the recipe. I also sprinkled more shredded cheddar and some smoked paprika on top at about the 20 minute mark. They probably would have earned another star if served warm, but I baked them late in the evening to serve the next day at a work breakfast function. They were good, but I didn't feel like the chipotle flavor came through much. Adding some crumbled bacon into the mix would make these better.

  • Andrew Carmellini's lamb chili with chickpeas and raita

    • babyfork on September 24, 2015

      I'd give this 4 stars. Husband and kid loved it though, so 4.5 stars here. Followed the recipe exactly. I used a homemade chicken broth with no added salt, so I did find that I had to add a good amount of salt at the end when I was adjusting the seasoning. Even with that, the next day I thought it still needed a bit more salt. This is not spicy at all. In fact, the only slight heat detected comes from the cayenne in the raita. I'm not quite sure the long cooking time was necessary for this. I think I'd try cutting back on the amount of broth next time. Never really thickened up despite 2.5 hours on the stove. Served as suggested over rice, topped with the raita and fresh cilantro.

  • Sweet and moist Northern-style cornbread

    • babyfork on January 04, 2017

      This recipe delivers exactly what it promises...a sweet and moist Northern-style cornbread. We ate it warm out of the oven with butter and honey to accompany Hoppin' John to start off January 2017. And it was good the next day at room temperature as well. The only change I made was to use a tablespoon of bacon fat to coat the skillet instead of butter. Otherwise followed the recipe and it turned out great. This will be my go-to cornbread recipe from now on.

    • babyfork on September 12, 2018

      Made one time and let sit too long before turning out and it stuck to the pan. Made tonight and followed the directions and it released perfectly. Don't let it sit more than 5 or 6 minutes or it may be tough to get out of the pan in one piece!

    • babyfork on June 14, 2020

      I made this again using Geechie Boy Mill's Unicorn cornmeal. It was really delicious. My favorite batch! Unicornbread!

    • babyfork on November 01, 2020

      Made this for Halloween to go with Texas chili. Used the Unicorn cornmeal again, but added some orange food coloring for Halloween. Added 1/4 sugar and about 1/4 more buttermilk/sour cream mixture. It didn't really release well after 6 minutes cooling and ripped apart in the middle, but I was able to save it and put it back together. It was extra sweet and moist and Sammy's friends loved it and kept going back for more.

  • Fully loaded vegan baked potato soup

    • babyfork on February 03, 2021

      This was really good. I was doing the Whole30 so I could have meat, just not dairy, so I used real bacon. Otherwise followed the recipe. Used cashew milk.

  • Tangy and creamy macaroni salad

    • babyfork on June 14, 2020

      Based on the other reviewers' notes I omitted the lemon juice and I'm glad I did. I also cut the apple cider vinegar in half. I thought it was tangy enough with that. I think the lemon juice would've been too much.

  • 30-minute black bean soup

    • mzgourmand on February 05, 2021

      Disappointing. And I made it with beautiful Ranch Gordo beans!

  • Crispy broiled scallops and chorizo

    • Jtorpey on April 28, 2015

      This didn't come out as I expected. Next time I will use dried Chorizo.

  • Dan dan noodles (Dinner Tonight)

    • kmcdonell on February 22, 2017

      Replace stock with mock chicken stock (Massel brand is good), and mince with TVP or brown lentils, to make this recipe vegan.

  • Simple grilled potato salad with grilled lemon vinaigrette

    • stephengk on June 15, 2016

      Simple dish but excellent results Great texture contrast. Good way to use up left over new potatoes.

    • anya_sf on June 17, 2021

      I substituted basil for oregano and chives for scallions, and added grilled zucchini chunks, grape tomatoes, shredded romaine, and sliced summer sausage for a main course salad. Seasoned generously with salt and pepper, this was delicious.

  • Double strawberry cake

    • ebs on April 14, 2020

      I did not love this cake. I am looking for a strawberry cake recipe that does not rely upon strawberry jello and I loved the idea of dehydrated strawberries. However, despite following the recipe exactly, including temperature recommendations for ingredients, etc., it had little strawberry flavor and was too dense. Pretty, though - it was a pretty cake

  • Asparagus, mushroom, leek, and cheese galette

    • ebs on June 10, 2019

      A nice springtime dinner and a great combination of flavors. I usually roast my asparagus for about 8 minutes. This recipe calls for saving the asparagus tips (raw) for the top of the galette and then cooking for 45 minutes. They got all crispy and were delicious. I did not have leeks, so I used sliced onion instead and also added a bit more cheese than was called for.

  • Roasted beet and citrus salad with ricotta and pistachio vinaigrette

    • rmorse on December 12, 2017

      The combination of the beets, citrus and ricotta is amazing. This is definitely being added to my "favourites".

  • Devils on horseback

    • rmorse on December 30, 2017

      I cooked this for a retro party and they all disappeared quickly (surely a good sign). Not entirely fashionable, but people still like to eat them!

  • Cold tomato and tarragon soup (French in a Flash)

    • mamacrumbcake on July 27, 2016

      Lovely. Use the best tomatoes you have because they are the star of this soup. The fresh tarragon and sweet tomatoes go so well together. The mouth feel is very creamy, I think due to the generous amount of olive oil (1/2 cup). This is an uncooked soup and very nice to make when it's too hot to turn on the stove. Instead of mixing the breadcrumbs into the soup, we put homemade croutons on top.

  • Forget Iron Chef: I judged the Battle of the Briskets (Cranberry Brisket)

    • mamacrumbcake on July 27, 2016

      This is comfort food: homey, tasty, not fussy, the kind of dish that appeals to most everyone. My brisket was not tender in the time called for in the recipe, so you might need to allow for more time. The prep is minimal--you don't even have to brown the meat. This would be equally nice with mashed potatoes or served in sandwiches.

  • Pressure cooker chicken stock

    • mamacrumbcake on December 31, 2019

      Wow! I don’t think I will make stock on the stove again. This was amazingly quick and easy and made stock that gelled beautifully.

  • Easy pan-roasted chicken breasts with white wine and fines herbes pan sauce

    • mamacrumbcake on June 02, 2016

      The search for pan sauce ends right here! This is a deeply flavorful sauce--homey and luxurious all at the same time. It is the kind of food that makes you feel well-loved. (Though I love my husband and children, I regretted that I had to share.??) I used a dinner roll to mop up the extra sauce and the flavor reminded me of Thanksgiving.

  • Easy pressure cooker chicken enchiladas

    • mamacrumbcake on November 13, 2020

      Really good enchiladas. What a great idea to make the filling and enchilada sauce at the same time in the instant pot! The ancho chiles give a smokey sweetness to the sauce. This was really tasty and mild-moderately spicy. The making of the filling/sauce was easy, but assembly was time consuming—as it always is with enchiladas.

  • Puff pastry plum tarts

    • Charlotte_vandenberg on July 21, 2018

      Very easy and not too bad, used puff pastry from the freezer.

  • Classic fresh egg pasta

  • Cambodian lemongrass chicken stir-fry (Cha kreung satch moan)

    • Charlotte_vandenberg on August 04, 2019

      Delicious, very tasteful. Served with plain rice, maybe also some vegetables next time.

  • Caponata from 'River Cottage Veg' (Cook the Book)

    • Charlotte_vandenberg on June 16, 2017

      Nice, but not as I remember caponata from Italy. I'll be trying again with other recipes.

  • Lidia Bastianich's Swiss chard crostata

    • ShovelBum7 on March 26, 2015

      On the TV episode for this recipe, Lidia didn't add marjoram, so I would assume it is optional if you do not have it or cannot locate it in your store.

  • The best crab cakes

    • Bethcote on April 08, 2015

      Made this for easter and served on top of David Lebovitz's fennel, radish, orange salad. Perfect meal! To make it Paleo I used almond flour mixed with arrowroot powder (2/3-1/3) and ghee/grapeseed oil. It worked beautifully.

  • Make ahead roasted squash and kale salad with spiced nuts, cranberries, and maple vinaigrette

    • sldoug on November 27, 2015

      Made for Thanksgiving 2015. Followed the recipe but used dried cherries instead of dried cranberries. This was a fiddly recipe with lots of steps but I was eager to make something with butternut squash and the make ahead promise was exciting. Despite the recipe's claim that it improves with time, I did not find that to be the case. We all liked it freshly made but the kale's bitterness took over the dish the next day and much of the spiciness had melted off the pecans. It was the least popular dish on my table.

  • Juicy and tender poached chicken with watercress and miso dressing

    • sldoug on April 02, 2016

      I followed this recipe only for the poaching method, which worked really well. I used three boneless chicken breasts but otherwise followed the method (including the ginger and scallion since I was using the chicken in an complementary preparation). I used a candy thermometer to monitor the temperature and after initially heating on high, I reduced the heat once I got around 150 degrees and kept the temp at about 160. After an hour the breasts were perfectly cooked and nicely juicy and tender. I served it sliced over brown rice and under and thick blanket of peanut sauce and veggies. Yum!

  • Japanese chicken skewers with scallion (Negima yakitori)

    • sldoug on June 26, 2016

      This was a tasty recipe, but I'm not sure it was all that much better than anything I could have come up with on my own. The scallions were so hidden by the chicken that they didn't really cook, just softened slightly into unpleasant chewiness. I used bottled teriyaki sauce since my grocery store annoyingly stopped selling mirin, so really, all I got from this recipe was the technique. Aside from realizing that I could compact small enough pieces of chicken on a skewer and still cook it through without over cooking, this recipe didn't give me much.

  • Chicken Parmesan (Dinner Tonight)

    • sldoug on March 19, 2016

      I followed this recipe for the sauce (although I increased the sugar) and most of the technique (slicing the breasts into cutlets, mainly), but I used the Joy of Cooking recipe for breaded chicken cutlets (with panko and lots of fresh rosemary). I also added half of the sauce to the cooked spaghetti, and then poured the rest into a shallow dish and coated the cooked cutlets in it before topping them with the cheeses and then serving over the spaghetti. Such a delicious flavor combination but I continue to prefer jarred sauce over any sauce I make from scratch. I wish that wasn't the case, but I can't deny it!

  • Bacon fat gingersnaps (Bake the Book)

    • jecca on August 21, 2016

      The best gingersnaps I've ever had. Crispy but not crunchy and perfectly spiced. Leave out the salt though, because the bacon fat is salty enough.

  • Easy spicy baked beans

    • damazinah on September 04, 2021

      Outstanding baked beans! I omitted the bacon since there are some vegetarians eating this.

  • Chocolate dipped almond horns

    • annmartina on January 03, 2017

      The Kahler Hotel in Rochester, MN used to make these. Angelo Brocato's Italian Ice Cream and Pastry shop in New Orleans still makes them.

  • Black pepper tofu

    • annmartina on March 30, 2016

      You might be tempted to hold back on some of the ingredients, but this is definitely a recipe to go all-in on. A lot of strong flavors but it all works beautifully. Allow a little more time than you would for your typical stir-fry because of frying the tofu.

  • Light and easy 5-minute fruit mousse

    • annmartina on February 16, 2018

      Used lakanto sweetener and frozen dark sweet cherries for a 0 point WeighWatchers treat. Almost like melting sherbet. Amazingly good. Also literally takes minutes to make

  • Classic vanilla ice milk

    • annmartina on August 24, 2018

      I added 10 gm of ground freeze-dried strawberries. This recipe is absolutely brilliant. Even better than ice cream

  • Stir-fried beef with kale and frisée in black bean sauce

  • Zucchini and roasted tomatoes with pasta and dried olive flavor shake

    • cenapuellarum on July 03, 2015

      The olive shake, if you aren't vegan, isn't as good as parmesan and is the most labor intensive part of the recipe by far.

  • Roasted butternut squash, kale, and lemon soup

    • e_ballad on June 24, 2017

      Not the most enjoyable pumpkin soup I've tasted. The roasted lemons held promise, but I think the kale overpowered the other flavours.

  • Chestnut sage muffins

    • e_ballad on July 03, 2017

      The texture of these were fantastic, but the sage was indiscernible, despite inadvertently allowing the sage to infuse for a longer period than recommended. As a spiced muffin, I would imagine that these would be really great.

  • Baked apple cinnamon oatmeal

    • e_ballad on October 28, 2016

      Tastier baked oatmeal dishes out there than this particular recipe. Still prefer Heidi Swanson's recipe so far.

  • Butternut squash and sage cream sauce

    • e_ballad on June 17, 2017

      Very easy, very tasty, devoured by the whole family. A definite keeper!

  • Pearly meatballs (Chinese pork meatballs with glutinous rice)

    • e_ballad on August 04, 2017

      These were very quick & easy, though despite the ingredients, I wasn't too wowed by the flavour. Also the glutinous rice quantity is WAY off - halve it at least.

  • Quark custard strudel (Milchramstrudel) (Cook the Book)

    • e_ballad on June 24, 2017

      Ick. Too sweet for our liking. More problematic was that despite cooking for considerably longer than the time specified, the texture & form simply never came together. Steer clear.

  • Roasted chicken and butternut squash soup (Dinner Tonight)

    • e_ballad on June 10, 2017

      Hmm, roasting medium-diced onion for 30mins at 220°C? Cremation?? I used some left-over roast chook, roasted the pumpkin & sautéed the onions. Granted there was deviation from the recipe method, but this was a very bland affair, despite chook that was more flavoursome than the original recipe (lots more aromatics & seasoning). Can't recommend...

  • Spinach strata with sage and Gruyere (Eat for Eight bucks)

    • e_ballad on July 22, 2017

      Only so-so. The recipe worked, but we didn't find it flavourful enough to warrant a repeat outing.

  • Citrus-braised lamb shanks (Sunday Supper)

    • e_ballad on April 09, 2017

      This can also be found in the River Cottage Meat Book. This was ok but didn't wow us. I used a whole lot more zest & citrus juice to finish the dish, but even then the flavours seemed muted. Based on an EYB note from the original source, I increased the cooking time to 4 hours & the texture was perfect, just falling off the bone.

  • The best strawberry ice cream

    • Frogcake on June 18, 2017

      A deliciously , creamy ice cream with intense strawberry taste! I forgot to add the corn syrup that also would have helped to de-ice the ice cream. However, I used strawberries that had already been macerated in sugar. (Probably would have been too sweet with the corn syrup.) I also replaced the alcohol with two tablespoons of vanilla. (The alcohol would have also helped on the de-icing.) There were no complaints from my family about the consistency despite these omissions/alternative approaches.

    • anya_sf on June 10, 2018

      Made exactly as written (using Cointreau), although my strawberries weren't as flavorful as they could have been. The ice cream was quite soft after churning, but hardened a lot in the freezer. The strawberry chunks did get icy, so next time I'd cut them even smaller. The ice cream itself was creamy and smooth, although it needed a while to soften, since it's more watery/less fatty than some ice creams. Great, bright strawberry flavor. Quite sweet though. My son thought it was perfect.

  • Hearn Family cole slaw

    • Frogcake on July 06, 2019

      A quick recipe, which I thought needed some more flavour. I added a tablespoon of Dijon, a teaspoon of sugar, and quarter cup of buttermilk. For extra crunch, a half cup of celery. Then it was fantastic!

  • Asian chicken noodle salad with ginger-peanut dressing (Serious Salads)

    • Frogcake on February 26, 2017

      We loved this Asian noodle salad, which I made a bit crunchier by replacing the red pepper with chopped Savoy cabbage. It's not a spicy salad -perfect balance of Asian flavours here with the peanut a bit more pronounced but not overly so. I didn't have any salted peanuts using salted cashews instead. Will make this again. Could also use nigella seeds in place of the sesame. Very nice for a packed lunch if there are any leftovers.

  • Pumpkin muffins with pecan streusel topping

    • Frogcake on November 25, 2018

      I am very fond of streusel muffins generally and these are no exception. A nice recipe, which satisfied my Sunday morning craving.

  • Curried meatballs with tomatoes (Cook the Book)

    • Frogcake on January 04, 2020

      I must admit that I made a lot of changes on this recipe so I won’t rate it. Basic ingredients were retained though. I used three ground meats - pork, beef and cheval, which in our family is a great tasty combination. I tasted the sauce, making it according to the recipe - rather dull as it was. As such I added a lot more maldon salt, pepper, cayenne, and lemon rind from a whole lemon. This resulted in a really delicious sauce. I only had ground spices and not the seeds and added one tsp of each - I would add half a tsp more of each next time. For the meat balls I moistened the panko with cream - which didn’t moisten effectively. It is not necessary to moisten the crumbs with cream - I used milk instead. Would make again with all of the changes.

  • Big-deal kale and pancetta quiche (The Crisper Whisperer: What to do with too much kale)

    • Agaillard on April 13, 2016

      Indeed an interesting way to use kale which changes a bit. Although I would completely review the proportions : I used 200g of kale which is what I had. Also 6 eggs sounded like too much. So instead I used a French recipe for savoury custard that uses just 2 eggs + 2 yolks. Though I still found there was too much kale, the overall dish was pleasant to eat. The recipe I used for the custard can be found here (in French, but easy to translate with the pictures and not too many words) :

  • The best grilled hot dogs

    • Agaillard on April 23, 2016

      Yummy! I will not make hot dogs another way now :) I made a bit of a "Franglish" variation, using baguette, Alsace knacks, Roscoff onions, and British craft beer (using this recipe for hot dog onions : I LOVED it :) The beer tip, makes all the difference - the sausages are all juicy and flavourful, but still have that chargrilled smokiness. Perfection.

    • Agaillard on September 02, 2017

      Made again for all the family, using Alsace knacks again (we were in Alsace!). Everyone loved it ! Especially the onions which I made from scratch with fresh onions, coooked them with olive oil and slightly candied them before adding the beer and reducing all the juices with the sausages. I used Leffe this time for the beer

    • Agaillard on October 10, 2019

      Made again - still wonderful, and my go to hot dog recipe, still using this for the onions (, and still using Alsace knacks. The only thing is that I grill the hot dog on the same pan after I transfer the onions to a oven dish and then nestle them in the onions, rather than the other way round, and I pierce the sausages in a few places to allow the beer/oniony sauce to get in the sausage. I also use Dijon mustard, I rarely keep American one as a staple (although I do like it also!)

  • Polish cabbage, potato, and bacon casserole

    • alex9179 on June 04, 2016

      Modified using 12 oz package of regular cut bacon, moistened with heavy cream, used Gouda, and sprinkled bread crumbs on top only. Served with spinach/potato pierogi. Incredibly tasty and a definite repeat.

  • Easy no-knead olive-rosemary focaccia with pistachios

    • alex9179 on December 31, 2016

      An incredibly easy and delicious bread that has become a favorite. The mixture seems very dry, at first, but the water and flour turn into the slack dough you want for those holes.

  • Mustardy deviled eggs from Wursthall

    • tmitra on April 04, 2021

      I will never boil eggs again! I found steaming preferable in every way, and even without the pickled mustard seeds, these were good.

  • Potato, spinach, and goat cheese quiche

    • puddlemere on December 01, 2018

      Very nice combination. The egg/milk ratio seemed off to me for a quiche, so instead I used 3/4 cup milk, 1/4 cup heavy cream, and 2 eggs, which worked perfectly.

    • rionafaith on July 22, 2018

      Delicious! I used feta instead of goat cheese as I already had it in the fridge.

  • Batched rye-cranberry shrub cocktail

    • puddlemere on January 07, 2019

      Loved this. The sweet/tart/spice combination is kind of addicting. I made it with apple cider vinegar and just served over regular ice cubes, without the garnishes. The shrub is also good on its own with some seltzer.

  • Perfect royal icing

    • puddlemere on December 16, 2018

      This was my first time making royal icing and it worked great. It took me a couple of tries to get to the right flood consistency and to get used to the piping technique, but after I got the hang of it, it was kind of fun. I had about 30 sugar cookies to decorate, and I was worried I might run out, but there was plenty.

  • Rolled sugar cookie cutouts

    • puddlemere on December 15, 2018

      Beautiful, tender cookies. Easy to roll out, and I love the hint of almond flavor--tasted just like I was hoping they would!

  • Easy one-pot, no-knife, lighter tuna noodle casserole

    • puddlemere on April 16, 2018

      Not mind-blowing, but hit all the right notes that you expect from a tuna noodle casserole and easy enough that I think it's still worth making again. I didn't have potato chips, but I sauteed some panko breadcrumbs in a little butter and topped with those instead.

  • Salisbury steak with mushroom brown gravy

    • EmmaJaneDay on July 03, 2017

      These were delicious, but huge. And they don't work as well when you make them smaller. The gravy is sublime

  • Sichuan kung pao chicken (Gong bao ji ding)

    • mph993 on February 12, 2019

      Max and I made this - in the why bother category! Need a spicier, more flavorful Kung Pao

  • Vegan Southern-style collard greens with mushrooms

    • rionafaith on April 04, 2017

      I actually used a homemade bone broth for this, so mine wasn't vegan, but I'm sure this would be just as good with a really good veggie stock. I added 4 cloves of garlic (couldn't believe there wasn't any listed among the ingredients!) and I would double the paprika next time as it was very subtle. I didn't add the extra oil at the end and didn't miss it. Served with homemade hot pepper vinegar instead of cider vinegar.

  • Korean pickled daikon radish (Danmuji)

    • rionafaith on October 16, 2020

      Instead of cutting the daikon into strips, I quartered it lengthwise and then cut into 1/8" slices to make little wedges for less fussiness. Only had about 10oz or so of daikon so I only made 2/3 of the brine. The paper towel step seemed a bit weird to me but I did it -- I think it's just to keep the slices submerged? Anyway, this is a quick and delicious pickle, great on the side of any Korean entree.

  • Easy roasted-garlic focaccia

    • rionafaith on April 29, 2020

      So good! I roasted a full head of garlic and just used an additional 4 cloves for the topping rather than subtracting them from the head, and I still think there could be more. I would roast maybe even 2 heads next time and cram the bread full of them. Was a little worried about the oven temp as mine doesn't even go up to 500, let alone 550, but I cranked it as high as it would go and it turned out great at the higher end of the timing range, maybe a minute or two more.

  • Bolivian hand pies filled with chicken stew (Salteñas)

    • rionafaith on May 10, 2020

      Many steps in this recipe and must be started a day or two ahead, but not as involved as it seems at first glance! Day 1 I made the stock (in IP), then strained and chilled overnight. Day 2 I made the stew (used cayenne). Day 3 I made the dough and assembled. The amount of water in the dough seemed like way too much and it was quite sticky but ended up working out fine after a short rest and plenty of bench flour. I was careful to roll each piece of dough out exactly to 8" but only used ~1/2 cup of filling in each, I don't see how one could possibly cram a full cup in there. These salteñas ended up much larger with a thinner, more delicate pastry than those I ate in Bolivia. They definitely require a knife and fork to eat. Not totally traditional (especially with the slightly spicy filling), but delicious and worth the work. I only baked 2 and have wrapped the others individually in foil to keep in the freezer for quick meals.

  • Korean marinated spinach banchan (Sigeumchi namul)

    • rionafaith on October 16, 2020

      I used miso instead of doenjang -- not sure how different they are but I thought this was great even with that substitution! Only made half a recipe.

    • Skamper on January 19, 2021

      We both liked this. A half batch made two decent side servings. I used ssamjang rather than doenjang because that's what I had.

  • Korean marinated cucumber banchan (Oi muchim)

    • rionafaith on May 27, 2020

      Delicious, and yet another great cucumber salad recipe to add to my repertoire. My cukes were on the small side even for persians, so I used 6 instead of 4 and honestly I think the dressing would have been enough for even more. Served over sushi rice for a light dinner.

  • Creamy Irish-style oatmeal with brown sugar

    • rionafaith on April 19, 2020

      Good basic steel-cut oats. I did not soak overnight and used water to cook. Timing (20mins) was perfect for the texture I like.

  • Grilled chicken and cabbage salad with creamy tahini dressing

    • rionafaith on February 11, 2018

      Tasty veggie-packed version of chicken salad. I omitted the fresh mint as my grocery store was apparently out? I served this with some avocado in collard green wraps and it's going to make great lunches for work this week.

    • anya_sf on March 21, 2017

      Overall, the flavor was fantastic. Don't skip the fresh herbs. I marinate the garlic in the lemon juice for a few minutes before mixing with everything else, which helps tame its bite, but would still use a bit less. I reduced the amount of onion, as I also don't care for too much raw onion. The sharpness mellows a bit if made ahead.

  • Tofu and kale salad with avocado, grapefruit, and miso-tahini dressing

    • rionafaith on November 11, 2018

      Fantastic, flavorful salad. I used arugula as the greens, yellow miso, and agave, and wouldn't change a thing next time. The method of pouring boing boiling water over the tofu before pressing struck me as odd, but I guess it worked because the tofu came out with a great texture after frying -- super crispy and chewy. (Forgot how splatter-happy frying tofu can be though, and only remembered to put on a screen about halfway through. Time to clean the kitchen!) I loved everything about this and will definitely make again.

  • Korean spicy marinated pork with chilies and kimchi (Jaeyook kimchi bokum)

    • rionafaith on May 05, 2019

      Addictively delicious. I marinated the pork for about 6 hours and it had so much flavor. I omitted the green chile and added an additional tsp of gochugaru but this wasn't very hot at all, so I think I will seek out the chile next time. A few other changes I would make: I don't think the granulated sugar is necessary, the asian pear adds enough sweetness. I also think this could use a LOT more kimchi, double or even triple the listed amount, and maybe some more scallions as well. I'll definitely be making this again though.

    • rionafaith on April 24, 2020

      Made this again with a few changes. Substituted an additional Tbsp sugar instead of the pear (#covidcooking) and used nearly a full quart of homemade, very mature kimchi. I love the veggie content with that proportion (about equal parts meat and kimchi), but the kimchi flavor does slightly overwhelm the flavor of the marinated pork. Next time I might try 2 cups of kimchi and then some other added veggies (plain cabbage? mushrooms?). I did double the scallions to 4 and that was perfect.

  • The best General Tso's chicken

    • rionafaith on February 01, 2021

      So this is a kind of weird method with the pouring half the marinade into the flour mixture, but it works! The flavor of the sauce is great -- tangier than most takeout General Tso's -- and the chicken ends up incredibly crispy. I ran out of cornstarch making this (didn't realize it used so much) so I ended up using potato starch in the sauce, and maybe it has extra thickening power but my sauce thickened almost immediately upon adding it to the pan and ended up quite thick (though still not gloppy the way some overly thickened sauces can be, so not terrible). After cooking the chicken, I added some broccoli florets to quickly stir-fry them in the remaining oil before tossing them in the sauce as well.

  • Perfect quick-and-easy French toast

    • rionafaith on April 11, 2020

      Good basic French toast. I made 1/4 recipe (with one whole egg, other ingredients divided neatly) for a single serving. The spices in the egg mixture are a nice touch. I made this with homemade cinnamon swirl bread (Maida Heatter's recipe) but I think it has enough flavor to make even plain bread tasty.

  • Mexican cabbage slaw (Quick curtido)

    • rionafaith on January 24, 2017

      This is good as a topping for tacos, etc. (I made it to go with chicken tinga), but it's a little bit plain for eating on its own. Slightly more brine might help? It was barely enough to distribute among the vegetables.

  • Whole roasted fish with oregano, parsley, and lemon

    • rionafaith on March 23, 2017

      Perfectly cooked and absolutely delicious. I used a small branzino that was a bit under a pound and it made a filling solo meal.

  • Warm Brussels sprout salad with bacon and hazelnut vinaigrette

    • rionafaith on March 16, 2017

      Quick, easy, and delicious -- very nice mixture of flavors and textures. I might try toasting the hazelnuts next time, but it's not necessary as the hot bacon fat kind of toasts them when mixing the vinaigrette. Curious how this would be cold as well, but there were no leftovers so I'll have to wait until next time!

    • rionafaith on March 20, 2017

      I made this again, just days afterwards, since it was so good the first time and I still had some brussels sprouts in the fridge. This time I added a de-seeded, minced bird's eye chili and that slight bit of heat made it even better. New favorite.

  • Over-the-top creamed Brussels sprouts gratin

    • rionafaith on November 25, 2018

      Split this up into a smaller vegetarian casserole (omitting bacon, cooked in 2T butter) and a larger casserole made according to the regular recipe. I used slightly less bacon to compensate (still plenty) and did not add additional butter along with the bacon -- glad I didn't, as it was greasy enough as-is. Next time I would drain more of the bacon fat off before adding the sprouts. I assembled ahead of time and then baked at the hosts' apartment, so this was a great make-ahead potluck dish.

  • The best spinach lasagna

    • rionafaith on November 01, 2020

      This was so good! I actually made 4 small lasagnas using 3 loaf pans + one similar-sized pyrex and froze 3 of them after assembling, so hopefully those will bake up well! Solo person trying to stock the freezer these days. I used the whole milk Calabro ricotta recommended, Emmenthaler cheese, and fresh mozzarella all from Whole Foods. I used a full 2 lbs of pasta sheets (soaked no-boil TJ's brand, not fresh) but definitely didn't get anywhere near 12 layers even though I spread the filling pretty thinly, so I just went until I ran out of everything which ended up being about 5-6 layers I think. There actually didn't wind up being a ton of spinach in the final product (I could have had more!) but at least there is some veg to make me feel better about all the rich cheese in this!

    • StoicLoofah on October 18, 2020

      It is really good. In my 9x13, I only got 7 layers before it was too tall.

  • Buddha's delight (Lo hon jai)

    • rionafaith on November 29, 2017

      Nice variety of textures in this. I substituted Thai sweet black soy (Healthy Boy brand) for the kecap manis, which I think is a pretty close substitution, but I did find the flavor of the sauce a bit lacking. Or maybe there just wasn't enough sauce, and it was rather thin? I ended up drizzling some more black soy and some sriracha over the top afterwards, which was fine. I'll probably use this combination of ingredients for a stir-fry again but may look for a sauce recipe that I prefer.

  • Sichuan roast leg of lamb with celery-mint salad

    • rionafaith on December 30, 2016

      I only made the lamb, not the salad. But wow, amazing flavor and so easy! I only let the spice rub sit on the lamb for about 3 hours, more would probably be even better. I used regular red pepper flakes, not Thai, and I used the shank end half of a leg rather than sirloin because it was on sale -- however it was too big to fit in my drawer-style broiler, so I just cranked the oven to 450* or so at the very end for about 15 mins to brown the outside, and it worked great. The timing/temperatures were absolutely perfect, yielding a beautiful medium rare in the middle and closer to medium at the ends. Will absolutely make this again!!!

  • Mother-in-law's signature kimchi from 'The Kimchi Cookbook' (Cook the Book)

    • rionafaith on December 15, 2018

      This makes a LOT of kimchi -- the recipe indicates it yields 8 cups (2 quarts), however I ended up with so much that I could only barely cram it into 4 quart-size jars very tightly packed. My cabbage weighed just over 5lbs, for reference, and I chopped the pieces slightly smaller than indicated for ease of eating later. I used Red Boat fish sauce for the anchovy sauce, water instead of beef stock, and omitted the sugar. I also used slightly more green onions and Chinese chives than called for, mostly because I didn't want to have a little bit of the bunch left over. Tastes great fresh, I'm sure it will be even better in a few days.

  • Mile End's gribenes and schmaltz (Cook the Book)

    • rionafaith on August 21, 2017

      Made with the leftover skin from a batch of chicken thighs, which ended up being about a 1/2 lb. I skipped the freezing step and instead just snipped the skin into strips using kitchen shears, which made it very easy.

  • Whole grain Dijon mustard

    • rionafaith on March 25, 2020

      Made a half recipe and omitted the sugar. I just blended it yesterday, so it is quite sharp, but I think it will mellow with time.

  • Easy roasted brussels sprouts

    • rionafaith on April 16, 2020

      Best with large sprouts as the outsides were nicely browned and crisp but the insides were a touch softer than I would prefer.

  • Kimchi chicken and cabbage stir-fry

    • rionafaith on December 05, 2017

      Totally screwed up and bought daikon kimchi at the store, so I used that as well as a tiny bit of regular cabbage kimchi I already had in the fridge. I also used boneless skinless thighs instead of breasts. Cooked the ingredients in a different order, too -- I started with the chicken to get it mostly cooked, then added the cabbage, and added the kimchi last as I didn't want the daikon to get too soft. I used 1 tsp fish sauce and 2 tsp gochujang but think it could take more next time. I really liked the flavor of this though, and will make again -- as written with cabbage kimchi next time, as I think the texture will be better.

  • Alton Brown's sardine-avocado sandwiches

    • rionafaith on March 24, 2017

      Super tasty twist on avocado toast. I halved all the ingredients, except I used a whole small avocado, to make two open-faced sandwiches for just myself. This proved to be a very filling breakfast -- I think the same quantities would feed two easily, and my bf would love this so I'll share with him next time.

  • Roasted cauliflower with capers (Dinner Tonight)

    • rionafaith on June 01, 2017

      Yes, the capers end up looking burnt, but this is still tasty. Very simple though, not really any more exciting than plain roasted cauliflower. I used Romanesco this time to pretty it up a bit.

  • Lidia Bastianich's broccoli rabe with oil and garlic

    • rionafaith on March 25, 2019

      Good basic broccoli rabe technique. I did not bother peeling the stems.

  • Garlicky mushrooms and kale (Cook the Book)

    • rionafaith on December 29, 2018

      Simple but good.

  • Miso-ginger marinated salmon

    • rionafaith on February 20, 2017

      Very good, and quick! I used awase miso instead of white miso which was totally fine. 5 mins under the broiler was perfect. Served with simple stir-fried choy sum.

  • Roast leg of lamb with anchovy, garlic, and rosemary (Cook the Book)

    • rionafaith on December 29, 2018

      Quite salty from all the anchovies (maybe I should have rinsed them first?), but delicious. I only used 4T butter and it was more than enough. Also used dry vermouth since I didn't have white wine on hand and a Meyer lemon instead of a regular one, cause why not? Timing was perfect for a 5lb bone-in leg.

  • Moong dal and red lentils with browned onions (Dinner Tonight)

    • rionafaith on December 26, 2018

      Really nice basic yellow dal. My lentils cooked a bit quicker than indicated and I didn't keep a close enough eye on them so the bottom of mine stuck and scorched a tiny bit, oops. Next time I would also add a bit more water as this is very thick and I am used to it being a bit soupier. The onions and spices are fragrant and delicious -- I might add more onions next time. Used 3 small dried Thai chiles and it was a good heat level.

  • French lentils with sausage, wilted arugula, & Dijon mustard

    • rionafaith on March 28, 2021

      Used chicken andouille sausage from TJ's. I didn't have an onion and I didn't feel like going out in a rainstorm to get one, so I omitted that and the cloves, but I threw in a handful of sliced garlic instead. This is actually really good for how simple it is! Love the mustard and arugula at the end.

  • The Cheese Board Collective's lemon vinaigrette dressing

    • rionafaith on June 01, 2017

      Bright, fresh, tasty, and quick. Was great on a kale salad.

  • The world's easiest cranberry sauce

    • rionafaith on February 09, 2020

      Super easy and basic recipe that can be riffed on. I used fresh cranberries that had been languishing in my fridge (not sure why EYB specifies frozen, recipe indicates either), grated zest rather than strips, all the juice from one orange rather than just 2T, and a cinnamon stick. This was great stirred into my oatmeal for the week.

  • Easy pie dough

    • rionafaith on July 22, 2018

      Made this as the crust for the Serious Eats Spinach & Goat Cheese Quiche. Not my favorite recipe as it requires dirtying the food processor AND another large bowl -- I prefer recipes where the water is added in the food processor at well and I don't understand why this is transferred first and then mixed by hand at the end -- I guess to avoid overworking the dough? Unnecessary, in my opinion. It made a nice flaky crust but not any better than other more straightforward techniques I've used. Have the other half already rolled out in the freezer now for something else!

  • Green chile chicken nachos

    • julietmcnally on April 28, 2017

      If not making homemade chips, make sure you buy the really thick kind, like the Whole Foods store-made chips. These nachos are heavy!

  • Sautéed salmon with potatoes and creamy anchovy sauce

    • Smokeydoke on July 14, 2017

      This was ok. The potatoes and salmon was bland (duh) but the anchovy sauce did perk it up. My only complaint was the huge disparity, it's a bite of bland food, then pow, a punch of salty umami sauce. It's disconcerting. It's fairly easy to make and healthy but I doubt it will be a repeater at the Smokey household.

  • Basic hummus from 'Jerusalem' (Cook the Book)

    • Smokeydoke on November 26, 2016

      I'm not a hummus expert, all I knew was this was delicious! Comments on the website say there's too much tahini, but I loved the tahini. Bring it on! If anything, I'd say the fresh garlic was a bit overpowering, but maybe they will temper with time. I didn't mind, I love garlic!

    • StoicLoofah on September 28, 2019

      Came out pretty mild. Roasting the chickpeas worked, but I'm not sure if I liked the flavor it imparted.

  • BLT sandwiches with candied bacon, lettuce, and tomato jam

    • lizbot2000 on September 03, 2017

      Outrageously good. The tomato jam on its own is great, but with the candied bacon it's bonkers good. I had leftovers of both that I added to some pasta salad, which was also great.

  • Frito salad from 'The Homesick Texan's Family Table' (Cook the Book)

    • lizbot2000 on May 13, 2018

      This was pretty good. It really does feel like a Texan fattoush. My kids, who refuse to eat vegetables, actually willingly ate some of this (even the lettuce! they spat out the tomatoes, but hey, it's progress).

  • Sweet-and-sour grilled chicken skewers (Yakitori nanbansu)

    • lizbot2000 on September 30, 2017

      Very tasty and easy - just chucked some thighs in a ziplock with the marinade for most of the day, then grilled and done. Went really well with sesame green beans.

  • Classic burgers and homemade hamburger buns

    • rogneby on March 04, 2017

      Great bun recipe

  • Foolproof pan pizza

    • averythingcooks on August 12, 2021

      This pizza is really about the dough & cooking method. I cut the dough in 1/2 for one 10" cast iron pizza. The 1st rise went for 9 hours (but could go for up to 24 in cooler weather). I was a little worried about the texture of the dough at this point but shouldn't have been. In addition to the sauce (not his) & cheese, we topped it with cooked sausage, red onion & chopped hot peppers. My oven does not go to 550 but even at 500, with the pan placed on the heated pizza stone it cooked beautifully. I did give it maybe 2 minutes on the element (as instructed) to be sure the crust was crispy. Finished with a generous sprinkle of fresh basil, this was really delicious.

  • Thick and juicy burgers

    • MeganGarcia on February 21, 2017

      I made smaller patties (6oz) and it could be my oven, but I had to turn it up to 250° and cook them longer than specified to get my burgers to medium. They were awesome burgers, though. Super juicy and tender. I'll start out with the oven hotter next time.

  • Juicy sweet or hot Italian sausage

    • HalfSmoke on May 18, 2017

      I made the sweet version of this. I used pork shoulder and ground it myself. It is excellent as is, but I will likely tweak it a bit as I'm trying to reproduce a Chicago style sweet Italian sausage for pizza. Toward this end, I will reduce the garlic and marjoram by half and increase the fennel seed.

  • Vanilla pudding

    • HalfSmoke on February 19, 2017

      This is a basic, but very good vanilla pudding. I skipped the ice bath and immersion blender, opting to let it chill in the fridge overnight with plastic wrap on the surface to prevent a skin. Worked fine and tasted great.

  • Detroit-style pan pizza

    • HalfSmoke on July 01, 2018

      I made this exactly as called for in the recipe and the result was excellent. This is a very high Hydration dough, so flour on your hands will help with shaping. Don’t add more flour to the dough - this changes the hydration and the result. Brick cheese can be found online, as can a genuine Detroit style pan. Great ingredients and equipment yield great results here. Don’t skimp, take shortcuts, fold, spindle, or mutilate, and you will be rewarded.

    • anya_sf on December 28, 2018

      Made this again using a stand mixer, which worked much better and I didn't need to add extra flour. Rather than hunt down unsliced pepperoni, I used 5 oz pre-sliced, which was plenty for some underneath and most on top. Topped with aged brick cheese, which smelled quite pungent, but didn't taste too strong - just right. Added some thinly sliced mushrooms on top, but they just got lost in the toppings and added unwanted moisture, so I wouldn't do that again. My family absolutely loves this pizza!

    • anya_sf on May 28, 2018

      Finding brick cheese was challenging, but I was able to special order it through a local market. I used a combination of mild and aged brick cheese; I think either could work on its own. The dough was overly wet and sticky. I had to add more flour to get it to form anything remotely resembling a ball in my food processor, and it was challenging to remove from the bowl. But in the end, it produced a very delicious pizza. I used 8 oz pepperoni and think 6 oz would be just fine. I love the crispy slices better and would probably use less underneath next time. I wouldn't cut back on the cheese though, as I love lots of cheese.

    • chezmaryb on October 15, 2020

      I live in Minnesota so brick cheese was easy to find. As it turns out I much prefer mozzarella's flavor and browning ability. Crust is great, it is my second favorite pan crust after king arthur flour crispy cheese crust pan pizza

  • Best shortbread in the world

    • Cookie24 on December 10, 2017

      Very good. The semolina adds a nice texture. The cookie is buttery and has a melt in your mouth feel, you can skip the dusting of sugar on top since the cookie is sweet enough. This is a keeper.

  • Tortilla casserole (Seriously Meatless)

    • anya_sf on February 20, 2020

      This is a decent basic template. I used 9 tortillas total to make 3 layers. In place of raw onion, I sauteed diced onion, green and red bell peppers, and zucchini. For the cheese, I used shredded Mexican blend and crumbled queso fresco. Luckily my 9"x9" casserole has high sides, as it was completely full (there were lots of veggies). Assembled a day ahead, the casserole needed over an hour to bake at 375 (instead of 400). We enjoyed it, but it was super saucy - could use less, or allow more resting time before serving.

  • Braided strawberry cheese bread

    • anya_sf on June 11, 2017

      I recommend viewing the "braiding" instructions on the KAF blog. I did not do that until it was too late, so my braid didn't work out quite so nicely, but after baking it still turned out OK. I believe the jam amount is a typo, as this recipe is 1/2 the KAF recipe, which would mean only 1/4 cup strawberry jam, not 1 cup. Still, I wanted more jam in mine, so I used maybe 1/3-1/2 cup for one braid (I did not measure the jam exactly, just spread it on). Don't use too much or the braid will leak. I assembled it the night before, refrigerated overnight, then finished rising and baking in the morning. It was fantastic and disappeared in a single day, which is pretty impressive, considering only 3 people live in my house.

  • Pink greyhound

    • anya_sf on May 24, 2020

      How I can hate grapefruit juice, yet love cocktails made with grapefruit juice, I'll never know. I loved this version of a greyhound with a hint of rosemary.

  • The Phil Collins from The Hawthorne

    • anya_sf on November 01, 2018

      I won't rate this since I did not have the specialty ingredients, but wanted to add a note since the drink tasted great with my substitutions: regular vodka instead of cucumber, Suze instead of Chartreuse, no bitters. I'd love to try the original recipe sometime as well.

  • Madhur Jaffrey's shrimp biryani

    • anya_sf on February 17, 2018

      This recipe was very quick and easy. Soaking the rice adds 1/2 hour to the total time, but I think it's worth it to achieve the correct texture. I thought the biryani could use a little more flavor, although my son (who is generally afraid to try Indian food) liked it. I stirred in some frozen petite peas at the end and a bit of extra lemon juice and salt. Served it with Indian-spiced roasted cauliflower. Next time I'd add some ginger and more of the spices. Some cilantro chutney would be great as well.

  • Banana bread ice cream

    • anya_sf on September 25, 2021

      This delicious ice cream really did taste like banana bread - a great recipe to keep in mind if you have overripe bananas. I preferred the smaller quantity of nuts. Great by itself, we also loved it with chocolate syrup.

  • Orange pull-apart loaf

    • anya_sf on June 03, 2017

      These were good, lightly sweet. The best part is the crust, which has more of the melted sugar. The orange flavor is not that strong. I think I'd add some orange zest next time. I assembled it the night before, refrigerated overnight, then baked in the morning, which worked fine. My biggest problem was the pan and baking time. I used a 9" springform (wrapped in foil - very important) so the buns were not overly crowded in the pan; they fit just right, touching each other after rising. The recipe calls for 8" pan, which would lead to the taller buns shown in the photo, but I don't think would turn out as well. It was hard to tell when the rolls were done. I used a knife to peek between the center rolls and thought they were done after 45 min (not the 35 min stated in the recipe). However, upon cooling, I discovered that all the center rolls were still underdone, and only the rolls on the edges were fully baked. We enjoyed eating the edge pieces though.

  • Colombian chicken stew with potatoes, tomato, and onion

    • anya_sf on March 05, 2018

      It was certainly easy. Total cooking time wasn't as fast as expected, since it took 25 minutes for the Instant Pot to come up to pressure, plus natural release took a while. Although I really wanted to doctor this up, I made it pretty much as written to see how it would turn out. I used canned diced tomatoes since fresh aren't in season, russet potatoes, and 4 chicken legs, separated into thighs and drumsticks, skin well trimmed. Served over rice, topped with cilantro and avocado. Added some green beans (cooked separately) at the end because I have to have green veg. It was nice, in a homey way. Chicken was very tender. There was plenty of broth for the rice. Next time I will add seasonings though. I would also use less potato. Even though it didn't wow me, I will try it again with variations just because it's so simple to prepare.

  • The best chocolate chip cookies

    • anya_sf on May 27, 2018

      Amazing flavor and texture. However, they are a lot of work for a cookie. Plus, usually when I want a chocolate chip cookie, I don't want to have to wait a day. But when I can plan ahead, this recipe is worth the effort.

    • etaterti on April 01, 2020

      A bit involved, but freezes well. The one caveat of doing larger batches is that staying away from the frozen deliciousness is difficult, and that makes it a bit too easy to end up with no cookies before they're even cooked.

  • Slow cooker pork shoulder with tomatoes, fennel, and pasta

    • anya_sf on February 19, 2018

      The ingredients barely fit in my slow cooker. There was no need to baste the pork, as it remained covered with tomato sauce the whole time. After 11 hours of cooking, the pork was meltingly tender and easy to shred. Somehow all that fennel disappeared into the meaty sauce. We ate some that night and added some fresh spinach as well. It was fantastic! There was enough left over for 3 more dinners. Ideally, this would be made ahead and chilled so that some of the fat could be removed, but I'm sure the fat added to the deliciousness of the sauce.

  • Sparkling Suze cocktail

    • anya_sf on November 29, 2020

      Quite enjoyable. Fairly sweet from the St Germain, but somewhat offset by the bitterness from the Suze.

  • Bananas Foster oatmeal with walnuts and peanut butter

    • anya_sf on May 06, 2020

      I cooked the oatmeal a day ahead in my instant pot so I could reheat individual servings in the microwave (everyone wants to each breakfast at different times). The topping was very quick and easy to make, even individually. The peanut butter was a little overpowering, so although I like it, I'll leave it out next time. I added the zest, nutmeg, and cinnamon to the pan with the walnuts so they'd blend in with everything. My family ate this, and they don't love oatmeal, so I'd make this again.

  • Overnight brown-butter yeast-raised waffles

    • anya_sf on February 14, 2021

      As promised, these were crisp on the outside and fluffy inside. They weren't sweet on their own, so I'd increase the sugar if serving with whipped cream and berries, but they were perfect as-is with maple syrup. The softened as they sat, but crisped nicely in the toaster oven. Using my almost 7" round waffle iron (not as deep as some), I got 5.5 waffles.

  • Pamplemousse cooler (Vodka-cucumber cocktail with grapefruit Lacroix

    • anya_sf on September 02, 2019

      I substituted lime juice for lemon. This was a lovely, refreshing drink on a warm day.

  • Meyer lemon ice cream

    • anya_sf on March 31, 2018

      Super easy to make. Great creamy texture and strong lemon flavor. I used orange curacao for the liqueur, but you couldn't taste the orange, just lemon. I think liqueur helps with the smooth, creamy texture. Yum!

    • StoicLoofah on March 26, 2018

      Really tasty. The ice cream comes out very smooth with a strong lemon flavor. It took me half the time of most ice cream recipes to make in my ice cream machine (about 10 minutes), which seemed proportional to how much it made. She also has a pro tip in there to freeze not only the container but also the spatula ahead of time.

  • Fast and easy cream cheese frosting

    • anya_sf on September 03, 2018

      I love the idea of cream cheese frosting made with cream rather than butter. However, I had trouble with this method. Despite beating the frosting for at least 5 minutes with a stand mixer, it was still full of tiny lumps. Eventually I gave up trying to get the frosting smooth. Fortunately, the lumps were not really noticeable when we ate the frosting on cake. The frosting was very easy to spread and the flavor was good.

  • Blackberry cake with cream cheese frosting

    • anya_sf on September 03, 2018

      The cake turned out fine, although I had worried due to the exacting instructions. A simple cake like this should be more forgiving. It isn't a big cake and doesn't rise much. The cream cheese frosting complemented the cake well. The color was very pretty. The cake itself did not have as much blackberry flavor as I'd hoped; the cinnamon was more prominent (and was good, so definitely don't omit it in hopes of more blackberry).

  • Dickory dock cocktail

    • anya_sf on November 26, 2020

      Pom pomegranate juice worked well as a substitute for 100% cranberry juice, which I assume means unsweetened. I had to reheat the syrup in order to strain it, as the water and honey had separated, which meant more cooling time. An enjoyable variation on vodka-cranberry.

  • Ridealong cocktail

    • anya_sf on February 18, 2019

      Really nice drink, less sweet than some sidecars. I didn't have orange bitters, so I used rhubarb. Also omitted the grapefruit peel garnish, which I'm sure would add something.

  • Pasta with spring vegetables (Pasta primavera)

    • anya_sf on May 28, 2017

      I used dried gemelli pasta, a full pound. I think you could use any pasta shape, although I would avoid rigatoni (too large) or tubetti (too small). However, I think 12 oz might have been a better quantity for the sauce. We ended up adding a lot of parmesan cheese, after using the full amounts of pasta water and creme fraiche. I added some blanched cauliflower in addition to the other vegetables. The flavor was very good. The creme fraiche, lemon, basil, and parmesan cheese make the dish.

  • Easy one-bowl coffee cake

    • anya_sf on February 18, 2021

      I made 2/3 recipe in a 9"x9" pan, reducing the sugar by 25%. I found 150 g sliced rhubarb in my freezer which I placed on top of the cake batter under the streusel. Baked the cake an extra 10 minutes due to the moisture from the fruit, which probably was a little too long, but the cake still very moist. The rhubarb was really nice with the cake (I actually wanted more of it) and the cake was still plenty sweet, almost too much so. The cake had a fine crumb and fairly dense texture (maybe due to less sugar). Good, but not sure I'd make again.

    • StoicLoofah on May 16, 2017

      I substituted food processed unleavened strawberry bread as the crumb on top and whole wheat flour in the cake because I ran out of AP flour. I also used a pyrex 9x13 baking dish because that's the only one I have. And despite all of that, it still worked

  • Homemade bagels

    • anya_sf on June 01, 2021

      Be sure to watch the video as it gives important details, such as mixing the flour and water for the yukone before turning on the heat. The yukone thickened super quickly; low heat works better. It also needed much longer than 30 minutes to cool sufficiently (and, in fact, the video suggests making it ahead). Despite using the exact food processor as Stella, the dough took much longer than 90 seconds to pass the windowpane test, getting very warm as a result, which may have affected the yeast, as the bagels did not rise a lot. Shaping instructions were spot on. During shaping, the bagels stuck to the plastic wrap a bit so I greased the plastic wrap before covering the shaped bagels. I topped half the bagels with everything seasoning and left half plain. The bagels were beautifully blistered and crisp on the outside, nicely chewy inside. We had them the day after baking, toasted, so I can't say if they were as fresh as day one, but they were pretty great.

  • Indonesian avocado-coffee shake (Jus alpukat)

    • anya_sf on August 22, 2020

      Interesting and not bad - might repeat if I have a lot of avocados to use up. I liked extra sweetness and ended up adding more chocolate syrup.

  • Carrot raita

    • anya_sf on January 14, 2021

      I made this to accompany the lamb biryani, omitting the fresh green chili and cayenne pepper so it wouldn't be spicy (my Kashmiri chili powder is mild). It went well with the biryani, but I thought there was too much tadka relative to yogurt - too many seeds for my taste, plus it tasted slightly burnt (which could be my fault, but I did try to follow the directions). Also note that the carrot called for must be absolutely enormous to weigh 8 oz; for me several carrots were required.

  • Roast pork shoulder ragù in bianco with pasta

    • anya_sf on March 22, 2021

      Decent way to use up some leftover roasted pork shoulder. After simmering an hour, the ragu was still fairly brothy, so no additional pasta cooking water was needed beyond the initial 1/2 cup. Less stock could probably be used. The pork still had kind of a warmed-over taste, but some extra lemon and a generous sprinkling of fennel fronds perked up the flavor. Good paired with arugula salad.

  • Lamb biryani with saffron, yogurt, and caramelized onions

    • anya_sf on January 15, 2021

      Very good! Time consuming but not difficult. Recipe doesn't specify how large the "bunches" of herbs are; I think I used about 1 cup (chopped) of each. Just used 1/2 serrano pepper without seeds so it wasn't spicy at all. Since I used Greek yogurt, I added the extra 1/2 cup water as recommended in the article, but it might not have been needed, as it took a little longer to reduce the liquid. Didn't have pandan water, so omitted it. The textures of the lamb and rice were perfect. The biryani was very flavorful, almost overly spiced from the cinnamon - next time I would use 1/2 stick or remove it before adding the rice. Served with carrot raita, but next time would reduce or omit the tadka or just serve with plain yogurt as there were so many flavors competing in my mouth.

  • Basque cheesecake

    • anya_sf on April 05, 2021

      I made 1/2 recipe in a 6" pan using 3 whole eggs. Chilled the batter 40 minutes, baked at 450 F for 20 min, then increased heat to 500 F, but cake was literally burnt after 13 minutes. The edges were actually completely charred. Fortunately, the burnt parts were pretty easy to remove, but the bottom was also unpleasantly dark. The interior was very good (although slightly overdone) and we enjoyed that part with macerated strawberries. So either this recipe doesn't halve well, or the baking temperatures don't work, at least not in my oven. I would use these ingredient proportions again, but would try simply baking at 400-450 F the whole time, not sprinkling sugar on top.

  • Rhubarb crisp

    • Rutikazooty on July 09, 2019

      I made this (without the elderflower). I have made rhubarb strawberry crisp (Food and Wine recipe: as my go to for rhubarb use. Got my 3 lbs of rhubarb at farmers market and put in all the work to make this and it was very blah. The rhubarb cooking two different times did not help. The pecans in the crisp topping did not add anything —maybe detracted. This recipe took a long time and I was counting on Stella Parks since she is the dessert maven. I’d love to hear if anyone had a different experience.

  • Mayo-free Mediterranean tuna salad sandwiches

    • StoicLoofah on September 02, 2019

      Very tasty! Substitute aggressively but take the idea of a mayo-free, brine heavy tuna salad

  • Hearty Tuscan bean, bread, and vegetable stew (Ribollita)

    • StoicLoofah on January 13, 2020

      This was quite different from the Ribollita I had in Florence. I think it could proportionally use more bread and kale

  • Sous vide sausages

    • StoicLoofah on April 06, 2019

      They came out well. Not life-changing.

  • Spaghetti with carbonara sauce

    • StoicLoofah on February 10, 2020

      Nice recipe and technique to use the double-boiler. Make sure that your metal bowl is VERY large because it will require a lot of space to toss.

  • Crispy sous-vide chicken thighs with mustard-wine pan sauce

    • StoicLoofah on June 10, 2018

      1. Tried it at 157.5 and it was good. I might go lower next time to get more of a sous vide effect 2. Don't overpack the chicken into the bags, and try to get the skin side flat and spread. It won't reshape much onto the pan, so it's best if it's the right shape ahead of time

  • Easy pull-apart pepperoni garlic knots

    • StoicLoofah on January 13, 2020

      This makes for a very impressive appetizer. It looks great and is so excessive. I do wish the pepperoni were more embedded inside of the dough. Next time, I might try spreading it over the dough before cutting and knotting it

  • Stir-fried chow mein with four vegetables

    • StoicLoofah on May 14, 2017

      Use plenty of oil to keep things from sticking.Look up steps on how to julienne green onions. Chinese chives are sold in 1 lbs amounts, so have other uses ready. You may prefer to fry the bean sprouts and carrots on their own for a bit

  • Cheese-free sweet potato "quesadillas"

    • StoicLoofah on March 24, 2018

      You won't mistake it for cheese, but they are surprisingly good

  • Vietnamese-style chicken meatballs with ginger and mint

    • StoicLoofah on June 16, 2018

      I enjoyed the recipe a lot. 1. The meatballs came out very salty for me. I did measure by weight instead of volume, so maybe I will try volume next time. If it comes out the same, reduce the salt 2. The turbinado sugar didn't stick particularly well. I tried to drain the meatball onto paper towels first, but maybe they just need to go straight into the sugar. 3. Don't serve on paper towels. The sugar will stick to that.

  • Poached asparagus with fried egg and Parmesan cheese (Asparagus alla Milanese)

    • StoicLoofah on October 21, 2018

      Delicious! No complaints or suggestions on it

  • Creamy almond Mughlai cauliflower

    • StoicLoofah on August 29, 2020

      Thought it was just a little spicy

  • Zucchini-and-corn fritters with herb sour cream

    • StoicLoofah on July 06, 2020

      Recipe worked out well. This goes nicely with all of your other fritter condiments, too

  • BraveTart's easy, old-fashioned apple pie

    • StoicLoofah on November 23, 2017

      Successful. There is a ton of apple, and a small gap forms. However, if you're looking for a less sweet apple pie, it's nice

  • Reverse-seared steak

    • StoicLoofah on September 04, 2020

      Delicious. Timing can vary widely based on size, cut, and oven temp, so I recommend monitoring closely and leaving plenty of time. However, it is technically quite simple

  • Crisp homemade granola

    • StoicLoofah on August 12, 2017

      very time-consuming but the results are pretty good

  • One-skillet salmon with curried leeks and yogurt-herb sauce

    • StoicLoofah on July 17, 2020

      Delicious. Would definitely do again.

  • Bacon, egg, and cheese breakfast burrito

    • StoicLoofah on July 19, 2020

      Great recipe! This makes a ton of potatoes. We halved the potatoes to only about 8oz and still thought it was too much.

  • Instant ramen fried rice

    • StoicLoofah on August 01, 2020

      Delicious! The concept almost requires no recipe here and is totally effective

  • Classic chicken adobo from 'The Adobo Road Cookbook' (Cook the Book)

    • StoicLoofah on May 28, 2018

      Super-easy recipe. Very similar to soy sauce chicken.

  • Beef with broccoli from 'The Chinese Takeout Cookbook' (Cook the Book)

    • StoicLoofah on October 09, 2019

      As promised, this is a not-too-saucy beef and broccoli. I also steamed the broccoli rather than boil, and it worked well

  • Pasta with mushrooms, Brussels sprouts, and Parmesan

    • StoicLoofah on September 02, 2019

      Delicious. It can take awhile to peel Brussels sprouts leaves by hand, so look up a video on how to do that fast. Also get the biggest sprouts you can to get big leaves. And feel free to use a ton more sprouts to get a lot

  • Five minute miso-glazed toaster oven salmon

    • StoicLoofah on May 30, 2017

      It's good! Trust Kenji on the time to cook even if it doesn't brown on the top. 7 minutes is definitely enough in our toaster oven. 5 seems short, but maybe 6 will work

  • Grilled cheese sandwiches with sautéed mushrooms

    • StoicLoofah on April 12, 2018

      Recipe was fine overall. Maybe I should have assumed in the recipe, but you should slice the mushrooms so they cook evenly

  • White chili with roast turkey or chicken

    • StoicLoofah on June 24, 2020

      I reduced the green chiles in half, and it seemed about right. I could have used proportionallyl more beans too. Quite spicy but overall not bad

  • Stecca with olives and sun-dried tomatoes (Cook the Book)

    • StoicLoofah on March 26, 2018

      Tried the recipe twice and had a lot of difficulty with it. The dough was very wet when I went to split it up and shape it. I think the sugar got the yeast going a bit too much. Would not do again

  • Bakery-style cream scones with milk chocolate

    • Kinhawaii on January 12, 2020

      Delicious, tender, rich & sweet. Received a bag of Dove’s milk chocolate & preferring dark chocolate thought this might be a good use for them. With 6 oz of this chocolate, it was a little too sweet. But these were definitely worth making again - next time with less Dove or with the recommended Valrhona. I like square scones & from a 7-8 inch square, I got 9 generous scones.

  • Blueberry-lemon scones

    • Kinhawaii on February 10, 2020

      Just delicious - tender, not too sweet, will definitely make again. I made a square & cut mine into 9 squares- made still quite large scones.

  • Easy ham and cheese scones

    • Kinhawaii on March 10, 2020

      Delicious, had gruyere so used it, best warm, would make again. I love the tender texture of her scone recipes - wish she had more.

  • Super-thick chocolate chip cookies

    • Kinhawaii on May 21, 2020

      Absolutely delicious- used walnuts, which gave it crunch & balanced the sweetness. Used a mix of dark, semisweet, & milk chocolate chips- and as she mentioned made it more interesting- will do this with other chip cookies. I don’t have a big selection of different brands so tried to mix the types. I tried to weigh them, but in my warm kitchen must have packed them differently because some spread more. This affected the cooking times- some were done while others were much cooler- so took around 30 minutes. I haven’t had the original but this probably gave mine a crunchier outside & a less squishy inside. By the second day they were softer outside- in my humid environment. I prefer them on the first day. Still were a big hit. One of my favorite chocolate chip cookies!

  • Spaghetti with canned-clam sauce

    • Kinhawaii on April 17, 2020

      Good pantry sauce, easy & fast, added 1/2 cup vermouth as suggested in the comments. Also doubled the clams.

  • Easy vegetable pancakes

    • Kinhawaii on May 20, 2020

      Very tasty- better with dipping sauce. Used half miso half tobandjan, salted cabbage with some kim chee. Made about 10 3-4 inch pancakes. Used chickpea & regular flour. Will make again!

  • Meringue cookies (Healthy & Delicious)

    • fairyduff on July 11, 2020

      Peppermint essence a nice touch, and really cool how the green inside was different to the pale green outside.

  • Fiori di Sicilia cookies

    • fairyduff on July 05, 2020

      Delicately flavoured, cake-like cookies.

  • Oven-dried grapes (a.k.a. raisins)

    • fairyduff on April 20, 2020

      These are brilliant. No more wasting leftover grapes! Delicious.

  • Western omelette with bell pepper, onion, ham, and cheese

    • fairyduff on October 28, 2020

      Wonderfully tasty. Cooked exactly to the recipe and got a brilliant fluffy, filling supper for two. Used my vintage hand-cranked egg whisk from my late Grandmother's kitchen. Fluffed up the eggs perfectly.

  • Crispy smashed potatoes

    • LindaTenS on June 03, 2018

      Yummy and fast. Perfect with a sauced steak dinner.

  • Vegan carbonara pasta

    • patioweather on August 27, 2018

      This quick and easy pasta has become one of my standbys. It comes together in the time it takes the pasta to cook.

  • Easy Sichuan dry-fried green beans (Gan bian si ji dou)

    • patioweather on March 08, 2020

      We loved these. I also cooked the beans with a different sauce and it was also successful. Great recipe.

  • Stewed beets with beet greens and ginger (Cook the Book)

    • Skamper on October 01, 2019

      Made exactly as directed and expected it to have more flavor. Not the best way to use fresh beets from the farmers market.

  • Toasted sugar

    • Skamper on December 12, 2019

      This was a disaster for me. After 4.5 hours in the oven - and stirring every 30 minutes - it came out golden and beautiful. I put it on a cooling rack and stirred it immediately. Came back 10 minutes later to stir and it had hardened into a solid golden rock. I was able to chip out about half of it, and pulverized it in my food processor. The other half is soaking in water because it is bonded to the dish. What a waste; and not sure what I did wrong. Hopefully the toasted sugar I did get will make a huge difference in my holiday cookies!

  • Flaky, tender, and nutty whole wheat pie crust

    • Skamper on January 31, 2020

      A very soft, flaky crust. For my tastes, I think this would work better in a sweet application than it did in pot pies. Made 6 generously sized pot pie crusts.

  • Marbled banana bread

    • blazin on June 26, 2021

      This is my go-to. I find it needs far less time than the recipe calls for, though. I check it at 40 minutes and it's usually done. Absolutely addictive.

  • Middle Eastern cheese and phyllo dessert (Kanafeh)

    • nkeesom on September 30, 2019

      The ratios for this recipe are off. Way too much phyllo and not enough cheese. Won’t be trying this again to recreate beloved knafeh.

  • Grilled Turkish-style chicken wings

    • AndieEats on April 06, 2021

      Made this twice now, and it's delicious even with some adjustments for a half recipe. Used flats and drumettes. Only had a mild harissa at home (and not even enough for a 1:1 substitution), so supplemented with a quarter chopped preserved lemon, coriander, cumin, smoked paprika, garlic powder, a little red chilli flakes, and some dabs of chili oil. Followed the rest of the ingredients and marinated just under 24 hours. Tried it skewered and also straight on the grate while camping. Works either way. Leftover marinade is great as a grilled veggie dip, and even as a hotdog topping in a pinch!

  • Marinated braised pork belly for tonkotsu ramen (Chashu pork)

    • AndieEats on May 28, 2018

      Definitely don't rush the cook on this one. It needs time for the skin to also become tender. I did find it hard to find a wide piece of pork belly that could be tied up.

  • Original cheese enchiladas with chili gravy

    • mduncan on May 24, 2020

      I use this recipe as a jumping-off point for making enchiladas. Will often substitute Oaxaca cheese for cheddar, or mix the two, depending on what's in the fridge. Often also dice various kinds of peppers and incorporate with cheese filling. If I have leftover crushed or diced tomatoes I need to use up, I'll top the enchiladas with them before covering with the chili gravy.

  • Chrysanthemum

    • Totallywired on November 09, 2018

      Terrific, floral, balanced drink.

  • Tender braised lamb shanks with bitter herb salad

    • Totallywired on January 18, 2019

      Adapted for pressure cooker: 1. Season and brown lamb shanks as per instructions. 2. Cut veg in very large dice, leave garlic whole, brown over high heat quickly, do not soften. 3. Add half a cup - cup of stock. Count on low evaporation. Mirepoix will give off liquid for braise. 4. Cook at high pressure for 30 minutes, natural release. 5. Remove shanks and adjust sauce. May need more fat to emulsify. Puree.

  • Green Mexican hominy and chicken soup (Pozole verde de pollo)

    • Totallywired on November 27, 2018

      Extremely satisfying. I love the chewy texture of hominy and the rich, roasted pepita flavour. I omit Anaheim peppers for more poblano and used a serrano in place of the jalepeno for better balance. I add a couple of glugs of fish sauce for savouriness. Garnish with radishes, cilantro, minced Serrano or thin slivers of jalapeño, streaks of cholula or Valentino for hits of acid.

  • Slow and easy panettone

    • wkhull on December 20, 2020

      This recipe was used as a first attempt for making panettone. Ultimately, it was tasty. The consistency was not quite panettone; kind of a cross between cake and panettone. I found it too eggy and buttery. It took NINE yolks to get to the requisite 125 grams. (The loaf was bright glowing yellow.) I did use a mix of golden raisins, cherries, cranberries, and candied pineapple soaked in Irish whiskey - the fruit was fabulous. If I had to repeat, I would tone down the nuts a bit. I would recommend room temperature butter. I only left the butter out for 30 minutes trying to achieve "cold but softened." This ended up taking at least 20 minutes to mix the butter into the dough and required stopping and spatula-ing the butter into smaller bits. Also - there was never a dough "ball" very moist and it only took a couple hours to rise. Delicious, but will try another recipe for a second attempt.

  • Crispy pork and cabbage egg rolls

    • wkhull on January 24, 2021

      Good recipe for a first time egg roll maker. I did add 3 scallions to the mix, substituted dry sherry for the Shaoxing rice wine, and sauteed ground pork for the char siu pork.

  • Cinnamon-flavored black-eyed peas (Dinner Tonight)

    • wkhull on February 09, 2021

      I pressure cooked black-eyed peas instead of stove top. I also sauteed the garlic for a couple minutes instead of blending raw.

  • Paula Deen's pumpkin gooey butter cakes (Cook the Book)

    • English_Daisy on November 22, 2018

      Don’t bother melting butter / just make sure it’s softened at room temp

  • Cuban picadillo

    • ebalk02 on August 21, 2021

      Loved this version. Really flavorful and not a ton of work.

  • Homemade creamy chocolate hazelnut spread (Nutella)

    • ebalk02 on October 28, 2020

      It's a bit of work but absolutely delicious and, dare I say it, blows Nutella out of the water. I used hazelnuts that I'd previously used in an ice cream recipe, and couldn't find roasted hazelnut oil so I think the hazelnut flavor was a tad muted. In the future I'd like to try it with unsoaked hazelnuts and with the hazelnut oil.

  • Greek lemon-egg chicken soup (Avgolemono soup)

    • KBHughes on March 07, 2019

      The suvee would work great for this.

  • Lamb or chicken biryani

    • K8CanCook on April 24, 2021

      Quite a few bad reviews on Serious Eats, and I noted several issues when I reviewed it. Your mileage may vary, but be sure to look closely before you dive in.

  • Shrimp and Gruyère cheese grits with bacon and mushrooms

    • tralliott on April 24, 2021

      Best shrimp and grits I've made, but still feels like there's room for improvement flavor-wise. The gravy needs to be reduced a lot or it will make the grits really runny.

  • Spanish white beans with spinach and sun-dried tomatoes (Dinner Tonight)

    • deboChicago on February 29, 2020

      I cooked the epicurious version of this as recommended by a commenter on Serious Eats. I was unprepared for just how delicious this turned out to be. Leftovers are just as good. The sun dried tomatoes and smoked paprika make for a wonderfully umami dish. We served it with wild rice.

  • Make-ahead spicy green bean salad with sesame-lime tofu

    • deboChicago on July 18, 2019

      This was a good, flexible recipe. My green beans were bad so I used julienned carrots instead. Didn’t have the sprouts, but had purslane and used that. Dressing was not exciting but was fresh tasting and the tofu came out crisp and tasty. Would make again, but perhaps adjust the dressing.

  • Hawaiian huli huli grilled chicken wings

    • ChristineL32707 on August 07, 2019

      I used chicken thighs and legs. Doubled the marinade so I would have extra to set aside for dipping. I used minimal chili garlic sauce because my eaters don’t like spice. Next time I’ll add more and I’d like to toss in a fresh jalapeño or two, or other hot peppers of choice. While the chicken cooked on the grill, I heated the extra marinade; mixed 2 T cornstarch with 2-3 T water and then added the mixture to the heating marinade. Boil and keep stirring so it thickens slightly. Add more cornstarch/water if you want it thicker. Will make this again!

  • Cook's Illustrated's best drop biscuits

    • ashallen on December 12, 2020

      These are great biscuits - lightly crisp on the outside and moist and tender inside. They even had some flakiness which was great and which I hadn't expected given the easy mixing method. I was out of buttermilk and used one of the substitutes suggested on the Cook's Illustrated website (1/3 cup plain Greek yogurt whisked with 2/3 c water). Dough was a bit drier and stiffer than I'd expected - I ended up switching from a rubber spatula to my hands to finish incorporating the flour. Baked until centers were 195-200F and would do that again (or maybe even a bit higher) given how moist the biscuits were. Leftovers held over well - crisp exterior went away, but they were still tender/moist inside.

  • Orange and almond cake

    • ashallen on March 13, 2021

      Pleasantly flavored and, as the recipe promises, relatively light-textured for this type of cake (egg-only leavened + mostly nut flour). Recipe instructions as provided on this website are vague on a few points (e.g., doesn't provide pan size, no ingredient weights). Copies of the full original recipe are available elsewhere online and call for 4 oz /120 g ground almonds, 2 oz/60 g dried bread crumbs, and 4 oz/120 g sugar. Original recipe calls for juice of 2 large or 3 small oranges. I used 2/3 cup juice + the optional 1 tbsp orange flower water for a total 3/4 cup liquids and that seemed to work well. Baked cake in 9-inch square pan and it was ready after 35 minutes. I didn't bother unmolding cake from pan as recipe suggested and instead just cut out individual slices but would probably want to line pan with parchment paper if unmolding in the future given how the slices stuck a bit. Leftovers kept well to next day.

  • Pistachio-olive oil cake

    • ashallen on November 24, 2019

      As written, this recipe's OK - could be better with some tweaks. Flavor's good - I always love pistachio + orange. Cake's not super-sweet so it works well as a breakfast treat (though it's fairly rich given the 1 cup nuts + 3/4 cup olive oil). Texture's OK - no gumminess and center's decently moist, but ends and exterior are on the dry side. Recipe specifies baking at 375F - I think that's probably too high for a 9x5-inch loaf since top was dark brown after 35 minutes, but center was still gooey. I covered with foil and baked another 10-15 minutes until center was 185F (and no longer gooey) and ends were 195F - I'd try baking at 350F next time. If made as mini-loaves or muffins, 375F might be OK. I prefer finely ground nuts in a cake like this so I processed them in food processor to a coarse meal vs. finely chopping as specified in recipe - that might've affected cake texture, too. Trader Joe's sells shelled pistachios = big time-saver! Good with vanilla powdered sugar frosting.

  • Chickpea, coconut, and cashew curry

    • ashallen on July 14, 2021

      A pleasant curry, though I was hoping for more intense spice flavors. I'm going to chalk that up to some of my spices being not very fresh and lots of mellow creaminess from the coconut milk and cashews. The big dose of lime juice (and generous seasoning) at the end did a lot to lift the flavors.

  • Chinese sticky rice wrapped in lotus leaf (Lo mai gai)

    • MOSteen on July 02, 2021

      When making the rice seasoning I substituted Mirin for the wine (I had an open bottle). I did not make the chicken and instead filled the rice with chopped water chestnuts (from one can) and pork sausage (one link per packet). It tastes great, but next time I would stay closer to the recipe proportions and add more stuff into the middle of the rice packets. Note: I used the parchment method and it worked perfectly. I also soaked the rice overnight. Edit: can use the Instant Pot on high pressure for 25 minutes, with a 5 minute natural release.

  • Cheat’s sticky rice

    • MOSteen on January 19, 2021

      While this was easy it did not taste close to as good as the sticky rice you get at dim sum. Would rather put in more effort and get a better result.

  • Fried chicken cutlets with lemon-butter pan sauce (Chicken piccata)

    • Littlemuls on December 27, 2019

      More like fried chicken cutlets with a slightly lemony sauce. The sauce doesn't really cut through the fried flavor.

  • Pumpkin tea cake (Sunday Brunch)

    • emstovall on November 11, 2020

      Grams (converted using King Arthur Weight Chart) 119.2 g flour 255 g pumpkin 198 g oil 263 g sugar

  • Double-caramel flan

    • etaterti on April 01, 2020

      This also works as individual portions, sous vide in glass jars. Blowtorch the top of the cream before sealing to get rid of the surface bubbles. Bath temp at 82c / 180F yields a slightly runny, more curd-like flan, going up a bit is more solid flan in texture. I tend to like it better with a slightly dark caramel, so 180c-185c (355-365F) at step 2, but obviously ymmv.

  • Pork soffrito with spicy peppers and cabbage (Cook the Book)

  • Marinara sauce (Sauced)

    • edenblanchard on April 22, 2020

      Made this with our Yakima valley tomatoes. Turned out great. Broke down the tomatoes slightly with the immersion blender at the start of cooking. Pureed slightly towards the end. Want to try again, but with the tomatoes, a little more broken down so it has a more saucy consistency but still with texture.

  • How to roast a turkey

    • AllieTaylor on May 07, 2020

      If you follow the directions (at least for the first time), this recipe is fantastic! All the meat will be done at the same time - none of it over- or undercooked! Once I tried this recipe, I never looked back. I roast a turkey only once a year, and, in Austria where I live, turkeys are crazy expensive - so I want the recipe to be absolutely reliable. On the gravy, the method is great but it’s not quite to my taste so I tinker with it a bit.

  • Artichoke, olive, and lemon pasta (Dinner Tonight)

    • Larkster2003 on June 16, 2020

      This is perfect. I added roasted red pepper for color. Fast and briny.

    • Larkster2003 on June 16, 2020

      Copy in my notebook

  • Sous vide corn on the cob

    • Greydenn on May 24, 2020

      Easy and good

  • Cranberry ice cream with white chocolate chunks (The Secret Ingredient: Cranberry)

    • MichiganTrumpet on December 25, 2020

      Could be even tarter - considering perhaps boosting the cranberry with a little cranberry juice. Added about 2 T of Grand Marnier. Makes more than a quart.

  • Spaghetti with capers, olives, and anchovies (Spaghetti puttanesca)

    • allisonsemele on October 21, 2021

      I’ve been making this one for years. It’s very satisfying. I cut back to 4T of olive oil, and throw in the whole 14oz can of tomatoes for a half pound of pasta. I like it equally well with 1 cup called for, but the leftovers inevitably go bad before I use them. Don’t skip the parsley.

  • Mexican tamale pie (Cazuela de tamal) with black bean filling