Notes about Recipes in this book

• Gorgonzola cheese filling with walnuts and figs (for chicken breasts)

  • apattin on August 06, 2018

    Used feta cheese and panko (ground finer) because I had them at hand The rest unchanged. It was very nice, but I wish there had been a light sauce on the side, perhaps made in the pan where the chicken was browned. Served with steamed mustard broccoli and gnudi (not a great success, still working on this one)

• Pan-seared, oven-roasted thick-cut pork chops

  • ashallen on October 31, 2019

    Great recipe for basic pork chops - flavorful, great texture, juicy, and easy technique (though it does require some advance prep). I used 1-inch thick chops vs. 1.5-inch as specified in the recipe. They cooked faster than I anticipated and I ended up taking them (grabbing!) from the oven at 160F in the center. Despite this overcooking, they were still excellent, so I expect they'll be even better when I take them out at the lower temperature specified in the recipe. [Cross-post for Annual Edition/ Magazine.]

• Cabbage and red pepper salad with lime-cumin vinaigrette

  • mfto on May 30, 2011

    According to my taste, it needed extra honey. add extra honey. I also added fresh pineapple, raisins and chopped peanuts. You can vary according to main dish. Also I chopped cabbage in processor.

• Thick and chewy double chocolate cookies

  • ashallen on September 13, 2019

    These are awesome cookies - dark, very very chocolatey, moist, rich, nice chewiness level. They're popular with my co-workers who refer to them as The Brownie Cookies. This is the same basic recipe as Cook's Illustrated's "Triple Chocolate Cookies" without the addition of chocolate chips (or chocolate chunks for extra decadence). [Cross -post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

• Triple chocolate cookies

  • ashallen on September 13, 2019

    These are awesome cookies - dark, very very chocolatey, moist, rich, nice chewiness level. They're popular with my co-workers who refer to them as The Brownie Cookies. This is the same basic recipe as Cook's Illustrated's "Thick and Chewy Double Chocolate Cookies" with the addition of chocolate chips (or chocolate chunks for extra decadence). [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]