Notes about Recipes in this site

• 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.

• Really good oven-fried buffalo wings

  • Laura on April 13, 2013

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

• 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.

• 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.

• Boeuf en daube Provençal (Cook the Book)

  • ellabee on October 14, 2013

    Pressure cooker recipe. Marinate beef overnight or several 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.

• Warm sausage and lentil salad (Dinner Tonight)

  • bwehner on October 14, 2012

    Added some sherry vinegar and sun dried tomatoes. Delicious!

  • elizabethzvolpe on November 07, 2014

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

• 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

• 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.

• 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.

• 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.

• 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.

• Carrot cake muffins with cream cheese frosting

  • RuthGo on October 30, 2012

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

• 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.

• 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

• 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.

• 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.

• 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.

• 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, whatever that is, 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.

• 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.

• 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....

• 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.

• 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,

• 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.

• 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.

• 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.

• 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

• 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!

• Potato and kale frittata (Dinner Tonight)

  • bwehner on June 08, 2014

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

• 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)

  • pgarcia 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)

  • minerva on April 14, 2014

    Fantastic grilled chicken.

  • 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.

  • 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.

• 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.

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

  • bwehner on October 27, 2012

    Delicious dumplings. Don't over brine.

• 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)

  • 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!!

• Warm cannellini bean and herb salad (Dinner Tonight)

  • pgarcia 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)

  • 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.

  • 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.

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

  • chawkins on January 11, 2016

    Very flavorful and very healthy and super easy.

• Salmon with citrus dressing (Dinner Tonight)

  • pgarcia 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.

• 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!

• 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!

• 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.

• Saffron rice with chorizo

  • SACarlson on August 19, 2015

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

• 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.

• 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.

• 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.

• Polenta with mushroom ragu (Dinner Tonight)

  • imaluckyducky on June 24, 2013

    I liked this! I adore shrooms and had more to use than the recipe required, so I doubled the mushrooms/the whole recipe and used a mix of oyster, shiitake, and white button mushrooms. I also cheated and didn't make my own polenta. I fried up premade from a tube (still good). Will make again.

  • minerva on March 04, 2014

    I found this recipe rather bland.

• 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.

• Cook's Illustrated's thin-crust pizza

  • Rinshin on January 14, 2015

    This is the same recipe I made from America's Test Kitchen thin crust pizza yesterday. It was good, but not the best of my two favorite recipes. The dough was somewhat similar to Neapolitan style using slow rise method in the refrigerator. Maybe I tend to like stronger taste of cooked pizza sauce because fresh pizza sauce made without cooking tomatoes just does not do much to pizzas. I hear words like fresh tasting etc, but this style gets lost on the crust. I will make this again to see if I can do better next time. Right now B+ recipe.

• 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)

  • pgarcia 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.

• 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).

• 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.

• 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.

• 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.

• Chickpea salad with feta and mint (Dinner Tonight)

  • 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.

  • 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.

• 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.

• 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 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.

• 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.

• 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.)

• 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.

• 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)

  • 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.

• 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.

• 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]

  • 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.

• 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.

• 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)

  • pgarcia 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!

• 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.

• 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 

  • 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.

• 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.

• 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.

• Mark Bittman's pad Thai

  • SandJ 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

• 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.

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

  • 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

  • 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.

• 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.

• 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.

• 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

  • bernalgirl on June 04, 2012

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

• 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.

• 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.

• 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.

• 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

• 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.

• 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.

• 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

• 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.

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

  • tasteslike 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.

• 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.

• 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.

• Pickled hakurei turnips

  • 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.

• 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.

• 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.

• 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.

• 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.

• 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!

• 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.

• 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.

• 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.

• 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.

• Thomas Keller's chicken breasts with tarragon

  • 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.

  • 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.

• 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

• Chicken souvlaki with tzatziki sauce and Greek 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.

• 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!

• 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.

• 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!

• 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.

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

  • krobbins426 on February 04, 2013

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

• 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.

• 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

  • 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.

• The ultimate turducken

  • Triciar on December 23, 2013

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

• 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.

• Turkey or chicken n' dumplings

  • krobbins426 on January 18, 2014

    Great use for leftover thanksgiving turkey that was frozen.

• 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.

• 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.

• 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.

• Kale Caesar salad

  • elizabethzvolpe on November 03, 2014

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

• 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.

• 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.

• 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.

• 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.

• 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

  • 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!

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!

• 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.

• 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.

• 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.

• 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.

• 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.

• Chewy malted milk chocolate cookies

  • elizabethzvolpe 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

• 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.

• Turkish coffee brownies (Bake the Book)

  • elizabethzvolpe 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.

• 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.

• 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

  • elizabethzvolpe on November 03, 2014

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

• Cranberry white chocolate bread pudding

  • elizabethzvolpe on November 03, 2014

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

• 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

• 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.

• 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.

• 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.

• Spicy carrot and ginger soup with harissa

  • minerva on September 04, 2014

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

• 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.

• 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).

• 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!

• 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.

• 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.

• 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.

• 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.

• 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.

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

  • cenapuellarum on July 08, 2015

    Very bland.

• Two-minute mayonnaise

  • PinchOfSalt on May 28, 2014

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

  • Rinshin on May 31, 2014

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

  • 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.

  • 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

• The best homemade chocolate dip (AKA Magic shell)

  • j_h on April 24, 2016

    Use candy/chocolate flavouring oils to add flavours to this

  • 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.

• 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)

  • eliza on August 28, 2014

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

  • twoyolks on September 18, 2014

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

  • chawkins on June 08, 2015

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

• 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.

• 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.

• 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..

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

  • twoyolks on January 18, 2016

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

• 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

  • DJM on January 23, 2015

    fusilli is good for this recipe.

• Extra-crispy bar-style tortilla pizza supreme

  • 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.

  • 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.

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

  • 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.

  • 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.

• Chicken thighs with saffron, lemon, and red potatoes

  • pgarcia 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.

• 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.

• Colombian-style salt-crusted new potatoes

  • autonomatic on May 30, 2016

    Used 3/4 of the salt specified - delicious.

• 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.

• 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.

• 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.

• 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.

• 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.

• Mushrooms and tofu with Chinese mustard greens

  • ellabee on March 24, 2015

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

• 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 ceramy potatoes. We also topped with feta cheese. If you boil the cubed potato in advance, then the dish comes together in 15-20 minutes.

• Runny egg yolk ravioli (Uovo in raviolo)

  • bwehner on September 05, 2016

    delicious & not difficult if you follow the directions exactly

• 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.

• 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.

• 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

• Easy pressure cooker green chile with chicken

  • twoyolks on September 24, 2015

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

  • 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.

• 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.

• 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.

• 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!

• 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 a made it a bit on the salty side, so next time I will cut it with some water.

• Creamy garlic chicken spanakopita skillet

  • Rutabaga on November 29, 2015

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

  • MidwesternerTT on April 16, 2016

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

• 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.

• Easy creamy chicken enchilada soup

  • 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.

• 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.

• The best Yorkshire puddings

  • Rinshin on February 19, 2016

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

  • bching on February 19, 2016

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

• Crispy braised chicken thighs with cabbage and bacon

  • 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.

  • 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.

• 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

• 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.

• 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.

• Bucatini all'Amatriciana

  • FJT on March 26, 2016

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

• 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!

• 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

  • 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!

• 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.

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

  • 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.

  • 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.

• Japanese simmered beef and rice bowls (Gyudon)

  • 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.

• 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 katsubushi 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.