Notes about Recipes in this site

• 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.

• 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.

• 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.

• 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.

• 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.

• Really good oven-fried Buffalo wings

  • 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.

  • 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!

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• Chipped beef gravy (Dinner Tonight)

  • damazinah on January 12, 2021

    This is a good reboot of a childhood comfort food, and the nutmeg really elevates it a bit. I only gave it 4 stars because the recipe calls for way too much chipped beef. I only used about half to 2/3rds, and didn't add any salt. Unless you rinse the chipped beef first, the full amount would be way too salty.

• Boeuf en daube Provençal (Cook the Book)

  • ellabee on October 14, 2013

    Pressure cooker recipe. Marinate beef overnight or several hours.

• 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.

• 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.

• 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.

• 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.

• Classic burgers and homemade hamburger buns

  • rogneby on March 04, 2017

    Great bun recipe

• 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.

• Warm sausage and lentil salad (Dinner Tonight)

  • thekitchenchronicles on November 07, 2014

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

  • bwehner on October 14, 2012

    Added some sherry vinegar and sun dried tomatoes. Delicious!

• Chile-rubbed London broil (Dinner Tonight)

  • 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.

  • 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.

  • 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.

• 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.

• 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.

• Blueberry banana muffins (Sunday Brunch)

  • Elena Rose on July 17, 2013

    recipe is fine, not bad but nothing spectacular

• 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.

• 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

• Dried-blueberry muffins

  • ssdrabek on September 02, 2012

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

• 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)

• Brown butter cornbread (Gluten Free Tuesday)

  • cassiemcgannon on August 05, 2012

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

• 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

• 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.

• 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?

• 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.

• 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.

• 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.

• 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.

• 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.

• Carrot cake muffins with cream cheese frosting

  • XXOOL on April 24, 2020

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

  • RuthGo on October 30, 2012

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

• 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) : http://chefsimon.lemonde.fr/gourmets/chef-simon/recettes/appareil-a-creme-prise-sale

• 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.

• 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.

• 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.

• 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.

• 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.

• 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 http://www.seriouseats.com/recipes/2007/11/morningafter-cranberry-sauce-muffins.html

  • 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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: http://forums.egullet.org/index.php/topic/14778-cupcakes-recipes-decorating/page__st__210__p__1878679#entry1878679

• 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.)

• 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.

• 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.

• 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 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!

• 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.

• 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.

• 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.

• 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.

• 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....

• 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.

• 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!

• 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.

• 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.

• Simple chocolate mousse

  • rstuart on June 12, 2014

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

• 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.

• 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,

• 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.

• 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.

• 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

• 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

• 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.

• 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.

• 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.

• 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.

• 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.

• 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 Spotted Pig Pimm's cup

  • adrienneyoung on June 16, 2017

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

• 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: http://egullet.org/p1875799

• 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: http://forums.egullet.org/topic/125793-the-tiki-drink-discussion-topic/?p=1923525

  • 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.

• 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.)

• Chartreuse swizzle (Time for a Drink)

  • debkellie on February 26, 2017

    Cleansing, refreshing before dinner cocktail! Also very yum !

• 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: http://forums.egullet.org/index.php/topic/86148-apricot-brandy-apry-etc/page__st__90__p__1868890#entry1868890

• 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: http://forums.egullet.org/topic/52996-orgeat/page__st__210__p__1904357#entry1904357

• 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!

• 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

• 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!

• 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!

• 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.

• 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.

• 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.

  • minerva on April 14, 2014

    Fantastic grilled chicken.

  • 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

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

  • bwehner on October 27, 2012

    Delicious dumplings. Don't over brine.

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

  • 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.

  • 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!

• 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.

• 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.

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

  • chawkins on January 11, 2016

    Very flavorful and very healthy and super easy.

• 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.

• 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.

• 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!

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!

• 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.

• 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.

• 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.

• 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).

• 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.

• 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.

• Shrimp Creole (Cook the Book)

  • vickster on May 27, 2013

    Delicious Shrimp Creole . . . 'nuf said!

• 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.

• 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.

• 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.

• 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.

• 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.

• 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

• 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.

• Broccoli Romanesco (Seriously Italian)

  • adrienneyoung on October 15, 2013

    Boring.

  • 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.

• 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.

• 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.

• 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.

• Polenta with mushroom ragu (Dinner Tonight)

  • minerva on March 04, 2014

    I found this recipe rather bland.

  • 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.

• 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.

• 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.

• 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.

• 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.

• Cook's Illustrated's thin-crust pizza

  • 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.]

  • 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.

• 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!

• 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.

• 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.

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

  • twoyolks on July 20, 2014

    This works really well on a grill smoked chicken.

• 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.

• 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...

• 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!

• 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).

• Mark Bittman's forty-five minute roast turkey

  • lorloff on November 30, 2019

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

• 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.

• 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.

• 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?!?

• Farro, white bean, and preserved lemon salad (Dinner Tonight)

  • 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.

  • 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• My favorite potato salad

  • chawkins on December 24, 2013

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

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!

• 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.

• 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.

  • 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).

• 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.

• 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.

• 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!

• 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.

• Braised escarole with white beans (Cook the Book)

  • 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.

  • 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.

• 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.

• 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.

• 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.

• 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!

• 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!

• 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.

• Chile roasted corn pudding

  • Grywhp on January 01, 2013

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

• 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.

  • 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.

  • 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!

• Kimchi stew (Kimchi jigae) [Dinner Tonight]

  • 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.

  • 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.

• 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.

• 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.

• Tomato soup with roasted garlic and herbs

  • minerva on June 24, 2014

    Used fresh basil, added at end. Great for a healthy side.

• 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.

• 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.

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

  • krobbins426 on September 06, 2014

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

• Garlicky mushrooms and kale (Cook the Book)

  • rionafaith on December 29, 2018

    Simple but good.

• 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!

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!

• 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.

• Maple cranberry applesauce

  • danibattle on June 06, 2017

    added some roasted rhubarb - we'll see how that tastes!

• 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.

• 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.

• 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.

• 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.

• 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...

• Quick chile verde

  • spammyjae on November 05, 2015

    this looks better: http://www.seriouseats.com/recipes/2011/01/chile-verde-with-pork-recipe.html

• 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.

• 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.

• 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.

• Halal cart-style chicken and rice with white sauce 

  • 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.

  • twoyolks on July 26, 2016

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

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• Mustard-roasted fish

  • Gio on April 07, 2015

    This is word for word an Ina Garten recipe. http://barefootcontessa.com/recipes.aspx?RecipeID=336&S=0

• 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.

• 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.

• Mark Bittman's pad Thai

  • RecipesLost on August 30, 2014

    Lacks soy sauce... Taste was a bit off. Followed recipe exactly.

• Dutch courage from Highlands Bar and Grill

  • fprincess on March 22, 2012

    Very nice cocktail. I used tangerines and a cara cara orange. http://egullet.org/p1867844

• Meyer lemon Tom Collins from Hot and Hot Fish Club

  • 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.)

• 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.

• Homemade sriracha

  • rmardel on November 10, 2020

    Brighter and more nuanced than the store-bought version. This has become a staple.

• 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.

• Maple and mustard-glazed salmon with roasted Brussels sprouts

  • Charlotte_vandenberg on December 19, 2017

    Very delicious and very easy.

  • 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.

• 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.

• 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.

• DIY pear liqueur

  • twoyolks on January 22, 2021

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

• 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: http://forums.egullet.org/topic/52996-orgeat/page__st__210__p__1905038#entry1905038

• 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.

• 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.

• 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.

• 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.

• Spaghetti with parsley pesto

  • stef on June 19, 2020

    This parsley pesto was quick to make and we enjoyed it with spaghetti

• Butternut squash and sage cream sauce

  • e_ballad on June 17, 2017

    Very easy, very tasty, devoured by the whole family. A definite keeper!

• 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.

• 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.

• 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.

• 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.

• 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: http://forums.egullet.org/topic/143010-mixed-drinks-with-honey/page__p__1894327#entry1894327

• 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.)

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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: https://forums.egullet.org/topic/147440-meeting-friendly-snacks-to-bake/?do=findComment&comment=2055314

• 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.

  • 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.

  • 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.

• 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.

• 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.

• Penny farthing

  • Yildiz100 on December 15, 2018

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

• 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.

• 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.

• 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.

• 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.

• 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.

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

  • vickster on March 07, 2019

    Great tasting wholewheat bread, good for every day.

• 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.

• 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.

• 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.

• 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.

• Lightened up zucchini gratin

  • wcassity on April 30, 2020

    Good, not heavy, nice topping.

• Red enchilada sauce

  • chawkins on June 06, 2016

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

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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).

• 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

• 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.

• 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.

• 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.

• 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.

• Orange blossom-sesame cake with peaches

  • minerva on April 14, 2014

    Cake was good even without peaches.

• 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.

• 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

• 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!

• 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.

• 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.

• 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.

• Shallow-poached walleye with white wine-shallot sauce

  • Waderu on June 13, 2016

    Easy, quick, delicious

• 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.

• 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)

  • Grywhp on July 15, 2012

    Accidentally made this without mayo and it was awesome!

  • 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• Thomas Keller's chicken breasts with tarragon

  • 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.

  • 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.

  • 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.

  • 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.

• 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.

• 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.

• 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

• Thai tofu-pork soup

  • bernalgirl on March 13, 2019

    Add Napa cabbage for more substantial one-bowl meal

• 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

• 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.

• 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.

• 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.

• 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.

• 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.

• Kentucky corpse reviver from peels

  • fprincess on September 26, 2012

    Very pleasant, but I still prefer the gin version. Photo here: http://forums.egullet.org/topic/22567-lillet/page__st__120__p__1892219#entry1892219

• 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.

• 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!

• 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.

• 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.

• 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.

• 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.

• 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.

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

  • 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!

  • 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?

• 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.

• 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.

• 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.

• 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.

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

  • 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.

  • 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.

• 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.

• 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!

• 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.

• 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.

• 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.

• Crisp-skinned butterflied roast turkey with gravy

  • 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.

  • 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.

  • 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.

• The ultimate turducken

  • Triciar on December 23, 2013

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

• 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.

• Chicken red curry stir-fry with green beans

  • 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.

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

  • chawkins on December 01, 2014

    My default cranberry sauce for Thanksgiving. Simple and delicious.

• Crispy smashed potatoes

  • LindaTenS on June 03, 2018

    Yummy and fast. Perfect with a sauced steak dinner.

• Turkey or chicken n' dumplings

  • 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.

  • krobbins426 on January 18, 2014

    Great use for leftover thanksgiving turkey that was frozen.

• 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

• 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.

• Basic hummus from 'Jerusalem' (Cook the Book)

  • 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.

  • 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!

• 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.

• 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.

• Butter-basted pan-seared thick-cut steaks

  • 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.

  • eliza on October 10, 2017

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

• 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.

• Fennel-roasted pork tenderloin with sweet onions

  • 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.

  • 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.

• 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.

• 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!

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!

• 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.

• Kale Caesar salad

  • thekitchenchronicles on November 03, 2014

    http://www.thekitchenchronicles.com/2014/02/15/kale-caesar-salad/

  • 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.

• 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.

• 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.

• 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.

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

  • 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.

  • 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.

• 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.

• 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.

• 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.

• Bulgur salad with apricots, radicchio, herbs and walnuts

  • bernalgirl on March 12, 2019

    sub dates for apricots, add pecans

• 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.

• Banana oatmeal bread

  • firecooked on January 14, 2018

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

• 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.

• The best French bread pizza

  • 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.

  • 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!

• 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.

• 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.

• 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.

• 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).

• 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.

• 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.

• Kale and cabbage gratin

  • wcassity on August 11, 2019

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

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

  • robinorig on March 31, 2013

    Original recipe from her blog: http://appetiteforchina.com/recipes/chinese-scallion-pancakes-photo-photo-recipe

  • krobbins426 on November 17, 2013

    Much too fiddly for a weeknight, but very tasty.

• 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.

• 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

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• Thai chicken satay

  • darcie_b on July 07, 2020

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

• 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.

• Foolproof 2-minute Hollandaise

  • 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.

• 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.

• 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.

• 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!

• 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.

• 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.

• 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.

• 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.

• 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.

• Quick ginger-almond cake

  • ellabee on May 28, 2013

    Requires food processor.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

  • meggan on July 29, 2019

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

• 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.

• 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.

• 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

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!

• 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.

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

  • gmvetter on November 13, 2014

    Use soyrizo for vegetarian recipe.

• 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.

• 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.

• 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.

• Chewy malted milk chocolate cookies

  • 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.

  • thekitchenchronicles on October 06, 2013

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

  • 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.

• Beet and lentil salad with feta and fried eggs

  • bwehner on November 09, 2013

    Could add toasted walnuts or other nut

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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...

• 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.

• 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.

• Chinese egg tarts

  • thekitchenchronicles on November 03, 2014

    http://www.thekitchenchronicles.com/2014/03/15/chinese-egg-tarts/

• 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.

• 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.

• 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.

• 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

• Cranberry white chocolate bread pudding

  • thekitchenchronicles on November 03, 2014

    http://www.thekitchenchronicles.com/2014/01/17/cranberry-white-chocolate-bread-pudding/

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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: http://chowhound.chow.com/topics/1016587?commentId=9613718#9613718

• 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.

• 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!)

• 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.

• 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.

• 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.

• Potato, spinach, and goat cheese quiche

  • rionafaith on July 22, 2018

    Delicious! I used feta instead of goat cheese as I already had it in the fridge.

  • 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.

• 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.

• 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

• 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.

• Date, tahini, and cardamom smoothie

  • 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.

  • 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.

• 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.

• 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.

• 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.

• 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.

  • 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.

  • CtrlAltDeviant on February 26, 2017

    This is delicious served over jasmine coconut rice (such as: http://www.marthastewart.com/349709/coconut-rice).

• 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.

• 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!

• Chrysanthemum

  • Totallywired on November 09, 2018

    Terrific, floral, balanced drink.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!

• 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!

• 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.

• 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).

• Fiori di Sicilia cookies

  • fairyduff on July 05, 2020

    Delicately flavoured, cake-like cookies.

• 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.

• 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!

  • 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.

• Quick one pot Hungarian chicken and noodles with cabbage

  • Solnochka on January 20, 2021

    Delicious. Needs about 1/2-3/4c additional broth + 5-10 more minutes than stated to get the egg noodles cooked and the cabbage really reduced. added some peas at the end, too! yummy!

• 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.

• 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.

• 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.

• 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.]

• 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.

• 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.

• 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.

• 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.

• Easy stir-fried beef with mushrooms and butter

  • FJT on September 14, 2017

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

• 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.)

• 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.

  • 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.

• 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.

• 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

• 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.

• 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.

• 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.

• 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.

• 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 : http://allrecipes.com/recipe/218797/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 (http://allrecipes.com/recipe/218797/hot-dog-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!)

• 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.

• Steakhouse kebabs

  • 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.

  • 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.

• 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).

• Stir-fried beef with kale and frisée in black bean sauce

  • cenapuellarum on July 08, 2015

    Very bland.

• One-skillet crispy salmon with mustardy lentils

  • bwehner on November 11, 2016

    Soooooo good, sooooooooo easy!

• 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!

  • 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

  • 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.

  • 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.

• The best egg salad

  • 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.

  • 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.

• 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.

• 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).

• Puff pastry plum tarts

  • Charlotte_vandenberg on July 21, 2018

    Very easy and not too bad, used puff pastry from the freezer.

• 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

• 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.

• 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.

• Avocado, mango, and pineapple smoothie

  • TrishaCP on July 01, 2020

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

• 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.

• 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.

• 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.

• 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.

• Thai-style grilled chicken (Gai yang)

  • 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.

  • 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.

  • 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.

• 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.

• 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.

• 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.

• 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).

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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

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

  • StoicLoofah on April 10, 2020

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

  • 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.

• 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.

• 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.

  • 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.

  • wodtke on January 25, 2018

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

• 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.

• 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.

• 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!!

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

  • 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.

  • 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.

  • 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.

• 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.

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

  • 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.

  • DJM on January 23, 2015

    fusilli is good for this recipe.

• 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.

• 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.

• 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.

• 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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

• Colombian-style salt-crusted new potatoes

  • autonomatic on May 30, 2016

    Used 3/4 of the salt specified - delicious.

• 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.

• 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.

• 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.

• Pressure cooker mushroom risotto

  • 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.

  • Delys77 on June 01, 2017

    Quite good but the mushrooms take much longer that stated

• 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.

• 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.

• 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.

• 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.

• Classic fresh egg pasta

  • Charlotte_vandenberg on May 11, 2017

    Easy and good recipe, made with the Kitchenaid

• 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

• 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.

• 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.

• 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

• 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!

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

  • 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.

  • 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.

  • 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!

  • 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.

• 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.

• 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 seriouseats.com 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.

• Red wine braised beef shanks

  • imaluckyducky on July 05, 2019

    Absolutely brilliant. Rich, unctuous, intensely savory. Served with polenta as a total "wow" dish.

• 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.

• Moist and tender brown butter cornbread

  • hirsheys on January 06, 2018

    Very delicious.

• 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.

• 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.

• 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.

• 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.

• Crispy potato and chorizo tacos

  • 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.

  • 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.

• 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.

• Runny egg yolk ravioli (Uovo in raviolo)

  • bwehner on September 05, 2016

    delicious & not difficult if you follow the directions exactly

• 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.

• 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.

• 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.

• Ricotta and black pepper gnudi with sage and brown butter

  • ellabee on December 23, 2016

    See also Food52: https://food52.com/recipes/66380-april-bloomfield-s-ricotta-gnudi

• 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.

• 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.

• 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.

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

  • apattin on March 09, 2019

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

• 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.

• 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!!!

• 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.

• 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.

• San Antonio-style puffy tacos with ground beef filling

  • bernalgirl on March 12, 2019

    Great ground meat taco filling

• 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

• 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.

• Easy pressure cooker green chile with chicken

  • 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.

  • 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.

  • 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.

  • 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• Grilled shrimp with garlic and lemon

  • twoyolks on August 20, 2018

    Nice flavor.

• 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.

• Sous-vide chicken breast

  • love2laf on November 29, 2017

    http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html for the complete guide to sous vide chicken breast.

• 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

• Mini pineapple-teriyaki-glazed salmon burgers with avocado

  • 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.

  • mondraussie on May 05, 2018

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

• 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

• 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.

• Pressure cooker corn soup

  • apattin on July 20, 2018

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

• 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

• Sous vide corn on the cob

  • Greydenn on May 24, 2020

    Easy and good

• Grilled chicken and cabbage salad with creamy tahini dressing

  • 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.

  • 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.

• 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!

• 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!

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

  • SusanMargaret on February 16, 2019

    Used frozen spinach. Very very good.

  • 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.

• 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.

• Leftover turkey "carnitas"

  • 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.

  • 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.

• Easy creamy chicken enchilada soup

  • 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.

  • 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.

  • 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.

• 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.

• Warm butternut squash and cheddar dip

  • mindyb on November 25, 2019

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

• 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.

• 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.

• 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

• 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.)

  • bching on February 19, 2016

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

  • 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.

• 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.

  • 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.

  • 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.

• 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.

• 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

• 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.

• Slow-cooker sticky Thai meatballs

  • 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.

  • 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.

• 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.

• 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.

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

  • 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!

• 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.

• 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.

• 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.

• Bucatini all'Amatriciana

  • FJT on March 26, 2016

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

• 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!

• 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.

• 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.

• 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.

• 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.

• 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!

• 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.

• 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.

• 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.

• 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.

• Sicilian pizza with pepperoni and spicy tomato sauce

  • 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.

  • 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!

• 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!

• 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.

• 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.

• 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

• 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

• 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.

• 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: https://www.chowhound.com/post/baking-days-june-2018-edition-1072945?commentId=10113914

  • 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.

• 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!

• 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!

• 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.)

  • 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.

• 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.

• 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.

• 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.

• 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.

• 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 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.

• Fast and easy pasta with blistered cherry tomato sauce

  • 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.

  • 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.)

• Sous vide salmon

  • StoicLoofah on August 12, 2017

    Worked out exactly as explained. Texture is somewhere between a steak and sashimi and is very delicate

  • rmardel on November 09, 2020

    Works beautifully and this is our favorite way to cook salmon.

• 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!

• 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.

• 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

• Pumpkin streusel muffins

  • Wlow on November 20, 2020

    Calls for stand mixer for streusel and batter

• Baked bacon for a crowd

  • fairyduff on May 29, 2020

    Brilliant! I chose method two.

  • 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.

• 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).

• Pressure cooker American beef stew

  • 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.

  • 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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?

• 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.

• 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!

• 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.

• 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!

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

  • 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.

  • 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.

• 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

• 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.

• 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.

• 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.

• Spicy chicken quesadillas

  • 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.

  • PennyG on March 08, 2017

    This was delicious! Going into our regular rotation.

• 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.

• Italian braised veal shanks (Osso buco) with gremolada

  • 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.

• 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.

• Oven-dried grapes (a.k.a. raisins)

  • fairyduff on April 20, 2020

    These are brilliant. No more wasting leftover grapes! Delicious.

• 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".

• 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.

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

  • 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.

  • 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.

  • FJT on March 12, 2017

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

• Easy, creamy one-pot salmon chowder

  • 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.

• Pressure cooker beef barley soup

  • 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.

  • 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.

• 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.

• Detroit-style pan pizza

  • 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.

  • 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.

  • 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

• 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 pressure cooker pork chile verde

  • 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.

  • TrishaCP on August 03, 2019

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

• 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.

• 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.

• 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.

• One-skillet salmon with curried leeks and yogurt-herb sauce

  • StoicLoofah on July 17, 2020

    Delicious. Would definitely do again.

• 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.

• 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.

• 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

• Rhubarb crisp

  • Rutikazooty on July 09, 2019

    I made this (without the elderflower). I have made rhubarb strawberry crisp (Food and Wine recipe: https://www.foodandwine.com/recipes/old-fashioned-strawberry-rhubarb-crisp) 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.

• 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

• 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.

• Easy one-bowl coffee cake

  • 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

• Broiled salmon with chili-lime mayonnaise

  • StoicLoofah on July 01, 2018

    Delicious. Goes well with roasted asparagus as pictured.

  • 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.

• 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.

• Classic crab-packed Maryland crab cakes

  • mharriman on August 12, 2020

    We thought this was 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.

• Cherry and jicama salad with lime and macadamia nuts

  • ingabritt on June 10, 2017

    Be sure to salt enough; the salt is what really makes it work.

  • 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!

• Crisp homemade granola

  • StoicLoofah on August 12, 2017

    very time-consuming but the results are pretty good

• Grilled Korean bulgogi burgers with kimchi mayo and pickled daikon

  • EmmaJaneDay on July 03, 2017

    Oh wow, this was delicious! And so easy!

  • 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.

• Creamy whipped Greek yogurt

  • Jojobuch on July 09, 2018

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

  • bching on November 30, 2018

    Lovely texture and rich flavor.

  • TrishaCP on July 15, 2018

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

• Peruvian-style grilled chicken sandwiches with spicy green sauce

  • 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.

• 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

• 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.

• Creamy almond Mughlai cauliflower

  • StoicLoofah on August 29, 2020

    Thought it was just a little spicy

• 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.

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

  • 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.

  • 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.

• 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).

• 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

• 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.

• 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.

• 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.

• 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

• 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!

• 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 topping.....so 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.

• 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

• 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!

• 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.

• 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.

• BraveTart's butternut pumpkin pie

  • 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.

  • 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.

• 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.

• Cheese-free sweet potato "quesadillas"

  • StoicLoofah on March 24, 2018

    You won't mistake it for cheese, but they are surprisingly good

• 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.

• 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.

• Coconut-and ají amarillo–braised chicken

  • 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.

  • 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.

• 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.

• Meyer lemon ice cream

  • 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.

  • 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!

• Greek lemon-egg chicken soup (Avgolemono soup)

  • KBHughes on March 07, 2019

    The suvee would work great for this.

• Poached asparagus with fried egg and Parmesan cheese (Asparagus alla Milanese)

  • StoicLoofah on October 21, 2018

    Delicious! No complaints or suggestions on it

• 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.

• 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.

• 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.

• Fingerling potato salad with chorizo, onion, and arugula

  • 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.

  • 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.

• 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.

• 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.

• 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!

• Fresh pineapple ice cream

  • 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.

  • 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.

• 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.

• 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

• 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

• 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

• 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.

• 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.

• 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.

• 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.

• 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.

• 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 substitution.....my cake slice actually looks slightly more aerated than this photo.

• 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.

• 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.

• 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.

• 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!

• 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.

• 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.

• 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.

• 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!

• 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.

• 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.

• 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.)

• 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.

• 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).

• Sheet-pan skirt steak fajitas

  • 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!

  • 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.

• Sheet-pan chicken fajitas

  • wcassity on April 24, 2020

    Delicious! Marinated for 8 hours or so.

• Korean marinated spinach banchan (Sigeumchi namul)

  • 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.

  • 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.

• 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.

• Instant ramen fried rice

  • StoicLoofah on August 01, 2020

    Delicious! The concept almost requires no recipe here and is totally effective

• 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.

• 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.

• 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.

• 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!

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.