Leite's Culinaria

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  • Turkey and white bean chili

    • jaelsne on February 26, 2019

      Excellent recipe. The taste is unusual in that the flavors were Italian rather than the typical Mexican. The recipe pulled together easily. A keeper.

  • Buffalo cauliflower

    • louie734 on March 18, 2015

      Pretty good. A nice riff on buffalo wings.

    • babyfork on February 04, 2015

      The only problem with this was that I should have used a bigger cauliflower because everyone LOVED it! Made as a healthier alternative to Buffalo wings for the Super Bowl. Served with my own recipe blue cheese dip and extra buffalo sauce on the side. As the reviewer suggested, I skipped the extra step to saute the florets with the sauce before serving. I just tossed the hot florets with the Buffalo sauce and served. Delicious!

  • Nancy Drew blondies

    • louie734 on March 18, 2015

      Too sweet. Are the chips supposed to melt into the warm batter? A weird recipe. We ate some, but they didn't keep too well and we pitched the rest.

    • michalow on June 19, 2021

      This is a super quick, one-bowl recipe and the results are delicious. I used half the chocolate (dark) and double the walnuts.

  • Southern fried catfish

    • louie734 on March 18, 2015

      My review on the site.

  • Grilled cheese with onion jam

    • louie734 on March 31, 2015

      A grilled cheese sandwich for a Saturday night. Can cut down on the amount of onion compote you make here, or probably freeze them for later, if you only want to make 2 sandwiches. See my review on the site.

  • Chili con carne

    • louie734 on January 17, 2016

      SO easy and good! See my review on the site. Frito pies!

  • Easy tortellini soup

    • louie734 on December 31, 2018

      I made this simple and satisfying soup twice. It's so quick, it's almost TOO quick! The tortellini I used only needed 3 minutes of cooking, then just throw in the spinach and peas and ladle it into bowls. Sounded good, but I took some time adding lemon and cheese and pepper and by the time I was ready for a bite the spinach was dark green and slippery. The second time I was smarter—I skipped adding the spinach to the pot and instead filled my empty bowl with it, ladling the hot soup on top. Perfect!

    • Laura on December 19, 2020

      Made this today and it was perfect for a cold day's lunch, very soul-nourishing. I had all of the ingredients listed except for the frozen peas, so I left those out. Used homemade turkey broth made from this year's Thanksgiving turkey, tri-color tortellini (mozzarella and herb), and finely-grated Pecorino Romano. Thanks to louie734 for the idea to put the fresh spinach in the bowl and pour soup over it -- this was a great idea and ensured that the spinach was still recognizable. Not only was this a delicious meal, the speed and ease of preparation can't be beat! Will definitely make this again.

    • meggan on March 08, 2018

      oh my god - this is so easy and my 3 year old ate it. Enough said.

  • Vegan cauliflower tacos al pastor

    • louie734 on December 31, 2018

      Wow, these vegan cauliflower tacos al pastor are good, really really good! Don't compare these to any other tacos you've had before. Just go for it. So, so tasty.

  • Peach, burrata, and basil salad

    • louie734 on December 31, 2018

      Absolutely decadent. Sweet, juicy peach swaps out the tomato and fresh mozzarella is upgraded to creamy, unctuous burrata. Tear over as much basil as you can find, and use a heavy hand on the salt, pepper, and good oil.

  • Pumpkin seed pesto

    • louie734 on December 31, 2018

      Why didn't I think of this? Great flavors, and I have parsley and pepitas far more often than basil and pignoli. This pesto kept well—and stayed green, perhaps from the lemon juice—for more than a week and livened up noodles, sauces, and even was used on a grilled cheese sandwich. I think it'd be especially good paired with mushrooms and roasted squash wedges. If a bit short on the cheese, the toasty pumpkin seeds seem to make up for the umami—I was short about half the amount of cheese and found the pesto plenty tasty, if a bit short of salt. I also balanced to taste with extra lemon juice.

  • Cowboy caviar salad

    • louie734 on December 31, 2018

      I served this fresh-tasting salad all ways over the course of 5 days, squeezing a lime wedge or 2 over the top to brighten the flavors. The chopped veggies and beans marinate in a smoky dressing, keeping well in the fridge for days. The only change I'll make next time is to hold back on the oil; I'll add it to taste at serving if needed.

  • Roasted delicata squash salad

    • louie734 on December 31, 2018

      Num, num, NUM. I love this flavor combination. Sweet-earthy, salty-tangy, juicy-herbal, I just can't stop going back in for another bite. I'll riff on this over and over throughout the fall and winter.

  • Kale and Brussels sprouts salad

    • louie734 on December 31, 2018

      Such a good winter salad. Adaptable, colorful, fresh, balanced. See my review on Leite's for more notes.

    • Aggie92 on October 31, 2019

      I love Brussels sprouts salads and this was a winner. Do not skip the candied nuts, they add amazing flavor. I used equal amounts of walnuts, blanched hazelnuts, and pumpkin seeds. I think you could easily substitute any dried fruit, like golden raisins or dried apricots for the (expensive!) Medjool dates. Used half the oil called for in the dressing and added an extra teaspoon of honey to better tame the tart bite of the lemon juice. Also used a honeycrisp apple instead of a Granny Smith. The leftovers held up well for 1 day, but by the second they were a bit limp.

  • Instant Pot lentil soup

    • louie734 on March 04, 2021

      I reviewed this for Leite's (see my testers' note), and since have used it a couple times for a tomato-y lentil soup. Thick, almost mounding on a spoon, with chunky-soft vegetables larger than the intact lentils, almost saucy. Since then, I've played up the ragu-like feel by serving over cooked pasta (think pasta fazool), and then moving it toward lentil bolognese by combining with marinara... absolutely delicious, and freezer-friendly.

  • Pan-fried fish with cauliflower

    • consortiumlibrary on July 17, 2017

      Very much enjoyed this dish, as modified, and thought combo worked well. It's best when all components are eaten in one bite; put puree on bottom, top with salad, then top with fish (used rockfish, skinned, to facilitate easy eating). To couscous, added anchovy paste, minced green onions, ground cumin seed, and minced golden raisins. To puree, added garlic and piri piri sauce, plus used only 1/3 cup milk and 1 Tbsp butter. Next time will sub olive oil for butter and prob try vegetable stock instead of milk. For fish, skinned it, then seasoned with salt and pepper, dredged in flour, and pan fried. Will make again.

    • wester on January 30, 2014

      The "couscous" was nice, I will serve it again as a salad. I did not like the combination with the mash and the fried fish.

  • Roasted sweet potato and feta salad [honey dressing]

    • consortiumlibrary on April 04, 2017

      Tangy vinaigrette, tender roasted onions, oven-caramelized sweet potatoes, and bitter greens make a nuanced dinner salad. Sweet potato hater really enjoyed this I'll make it again. Instead of spinach, I used commercial Red Dandelions (chicory), Belgian endive, spring onions, and green garlic, all thinly sliced. Because it was languishing in the refrigerator, I added a roasted beet; it was nice but not necessary. Cheese and mustardy vinaigrette (there'll be leftovers) are essential. We had as filling main course salad and served it with crusty bread. Update: 3 days later, used leftovers to fill rustic galette. The greens were still good, but completely wilted. Stirred in egg and 1/4 c panko. Made a topping with grated French tomme, panko, Aleppo pepper, black pepper, and a pinch of salt. Roll out galette dough, fill, and bake at 375F for 30-40 minutes. We loved the original salad, but the galette was better.

  • Tandoori salmon with kale

    • Jane on January 18, 2014

      I didn't love this. It may have been better if I had used a thinner yogurt for the tandoori topping (I only had Greek yogurt) but still it didn't work for me as a combination. On paper rice, salmon, kale and butternut squash with a tandoori sauce sounded good but in reality it was actually dull.

  • Arugula salad with almonds, green olives, and tangerines

    • Cheri on December 24, 2011

      Ok, nothing special

  • Bolognese sauce

    • Cheri on February 09, 2012

      This is a classic version of the bolognese sauce and while time consuming, rich and delicious, so a little goes a long way. It also freezes well.

    • Aggie92 on October 31, 2019

      Can you believe this is the first time I’ve ever made this classic recipe?!? It was absolutely delicious and oh so rich and rewarding. The only changes I made was to use ground bison & ground pork in equal amounts. Served with rigatoni pasta, a sprinkling of parsley, and passed the Parmigiano-Reggiano around the table. I also cooked it the day before our dinner party and let the flavors meld in the refrigerator overnight.

    • EdM on April 18, 2020

      Took about 4-5 hours, mostly slow simmer time. The "chopped" vegetables should be diced. As there are no herbs for added flavor, two keys: good meat (Aggie92's ground bison worth a try), and good canned tomatoes with flavor. Good luck with tomatoes - may need to open two cans to pick out ripe ones. I added tomato paste as in David Lebovitz's version of Hazan's recipe.

  • Romesco sauce

    • jzanger on November 24, 2013

      Really delicious. I made a double recipe in order to use some ripe peppers still around from the garden (!). The combination of fresh roasted peppers with the dried anchos is great. Subbed about a heaping cup of jarred tomatoes (remember, double batch) for the fresh called for in the recipe. I used about 2/3 cup skinned hazelnuts and 2/3 cup blanched almonds for my double batch. I also found I had to use more than the 1T olive oil to fry the bread slices. I'd make this recipe again for sure.

  • Roasted butternut squash pie

    • jzanger on February 21, 2013

      Here's the thing--the combination of flavors in this is great, but the phyllo is the wrong choice for the crust. It's fussy and doesn't add enough to the dish to deal with it again. I'd use puff pastry or make a savory quiche dough instead. I'd like to try this as a vegetarian filling for hand pies (pasties, empanadas) with the addition of small paneer cubes. MORE NOTES: used twice the amount of ginger and cilantro, an extra clove of garlic, twice the amount of walnuts (would use 3x next time!). Also cut the squash into 3/4 inch cubes instead of 3 inch cubes. It was nice served with yogurt.

  • Indian creamed spinach (Malai palak)

    • jzanger on March 26, 2018

      Delicious, healthful, and relatively simple! The recipe works well as written, but I did go ahead and add a small squeeze of lemon and a spoonful of yogurt (in addition to the little bit of cream) at the end. I also blended in a small amount of chopped cilantro before serving which I would do again. I would be happy to make and eat this again.

    • apattin on February 27, 2019

      Used a lot less cream and it was still good. Also did not dunk in cold water due to time constraints

  • Slow-roasted pork shoulder with fennel and orange

    • Fiona on April 30, 2017

      I used a shoulder of pork weighing over 3kgs and cooked it for 4.5 hours. It was so delicious I'm going to have a hard time slow cooking pork any other way! The meat fell away from the bone and the crackling was perfect. The classic combination of fennel and orange flavouring the pork and the caramelised chunks of fennel and orange cooking in the juices are fantastic. My guests loved it and we all ate far more than we should have done.

  • Chicken braised with cinnamon

    • wester on January 15, 2012

      Excellent. A lovely fragrant dish, very well-balanced. A cup of almonds seemed like a lot, but we almost finished them. I did not use the vodka as I was serving it to children, but it was still great.

  • Feta and dill tart with lemony spinach salad

    • wester on February 02, 2012

      The kids loved this, and I thought it was pretty good too. And easy to make. Vegetarian, adaptable to low-carb (by using a sliced-almond crust). Any fresh salad would be good with this (except I'm not sure how tomato would combine with this), not necessarily the spinach or arugula given in the recipe. I'm going to try it with a cauliflower salad next.

  • Radishes with butter dressing

    • wester on April 14, 2015

      This dressing is excellent on radishes, but just as good on tomatoes or new potatoes.

  • Stir-fried cauliflower (Bong cai xao)

    • wester on June 26, 2013

      Another variation on the fried cauliflower theme. Simple, tasty. The fish sauce added a nice extra kick. I was out of cilantro so I subbed mint per the recipe. I wasn't wild about that, it tasted a bit weird. Cilantro would be better, and else I think I'd prefer parsley.

  • Spicy roasted cauliflower

    • wester on October 16, 2014

      I prefer other spices on my roasted cauliflower, this was a bit one-note.

  • How to make homemade vanilla extract

    • wester on January 14, 2021

      This works well. I always use just vodka, no brandy.

  • Peanut butter sandies

    • wester on February 10, 2013

      The children (6 years old) loved helping to make these, as well as eating them. It needed longer than the maximum time given, even though the cookies were pretty small. It also made much more than the recipe said. I halved the recipe, and I was glad I did, as it still made two full baking sheets, about 60 small cookies altogether, and there was still plenty of cookie dough for eating raw.

  • Fennel slaw

    • wester on September 02, 2015

      I should have been warned when they said this recipe was liked by people who dislike fennel. It's pleasant enough, but I prefer it when my fennel recipes clearly taste of fennel.

  • Seared duck breast

    • wester on October 15, 2015

      The method for searing the duck was spot on, producing pink meat and a crispy skin. I found it very difficult not to burn the garlic. Although the parsley salad was fine, there was no interesting interaction with the duck.

  • Turkey and black bean tamale pie

    • DJM on August 07, 2020

      I added half tsp. Cumin and half teaspoon Mexican oregano to the filling.

    • chawkins on July 13, 2016

      Very good. The topping is not cornbread but rather like a real tamale shell, even though it is made with cornmeal, not masa harina. I use the white meat from two grilled chickens, chicken broth, canned corn and pressure cooker beans instead of the cooked turkey, turkey broth, frozen corn and canned beans.

  • Multigrain bread (Grovbrød)

    • radishseed on November 04, 2019

      I like the blend of grains here. I used half honey and half blackstrap molasses for the dark syrup. The dough was really nice to work with, not at all like the sticky high-moisture breads I've been making lately. Next time I would add a bit more salt (I used Diamond Crystal Kosher Salt). And for future reference, 1/3 0z or 8.5 g of active dry yeast is about 2.5 teaspoons. I had trouble measuring such a small weight of yeast and added too much.

  • Easy fried pickles

    • MelMM on January 31, 2019

      This is my favorite fried pickle recipe because every component is well-seasoned. I use Tony Chachere's for the seasoning salt. I make this vegan by using one cup of plant milk plus 2 Tbs apple cider vinegar for the buttermilk. I make the coating gluten-free by substituting rice flour for the all-purpose flour. This works perfectly.

  • Chocolate sour cream bundt cake

    • ellabee on January 25, 2013

      Big plus: no mixer required.

    • zorra on December 15, 2014

      Simple recipe transformed into a star in my new Nordic heritage bundt cake pan. Added 2 tablespoons espresso powder; we liked the flavor. Brushed pan with some "magic" mix of shortening, oil & flour (1 teaspoon each), rested it for 5 minutes after baking, then placed on steamy hot towel in sink for 10 seconds. Unmolded flawlessly. Skipped the glaze in favor of a powdered sugar dusting. Will make it again when we want a quick & easy cake.

    • chawkins on December 26, 2020

      Super easy, moist and tender cake. Did not make the glaze, don’t really need it, cake is good on its own.

  • Peruvian roast chicken

    • ellabee on May 26, 2014

      Advance prep: chicken marinates 5-8 hours before roasting.

    • chawkins on January 16, 2017

      I marinated my chicken for 6 hrs and it was quite flavorful. However, the cooking time is a bit off, I have an over 6 lb chicken, and it was done in the time prescribed for a 4 lb bird. The chicken did not have a vinegary taste, neither did the pan sauce. My husband who has a strong dislike for vinegar ate it.

  • Kale, butternut squash, and farro salad

    • MMarlean on October 23, 2020

      Substituted gluten-free orzo for the farro. Scattered small pieces of goat cheese w/fig over the top - a good addition.

  • English crumpets

    • Cati on February 16, 2012

      Great easy recipe. To keep the sodium low,I left out the salt and used potassium bicarb instead of baking soda. Tasted delicious straight out of pan even without toppings.

  • Carrot ginger soup 1

    • fprincess on October 27, 2011

      Very nice flavors. I used Nantes carrots which are very sweet. I substituted shallots for the onion, water for the broth, yoghurt for the heavy cream. I skipped the curry and lemon juice seasoning as I felt the soup already tasted fanstastic. Picture here on eGullet http://egullet.org/p1845715

    • fprincess on December 11, 2012

      Made again with carrots and ginger from my CSA. Photo here: http://forums.egullet.org/topic/58505-the-soup-topic/page__st__1050__p__1900906#entry1900906

  • Apple cranberry crisp

    • Aggie92 on December 06, 2020

      So good! I used a mix of apples, 2 Granny Smith, 2 Honeycrisp, and 1 Fuji. Also substituted pecans for the walnuts in the topping (which is fantastic).

    • chawkins on December 16, 2020

      Fantastic crisp, the walnuts added a wonderful crunch to the crispy topping, the filling is not overly sweet and not overly tart, very well balanced. I used all honey crisp apples.

    • anya_sf on February 24, 2021

      Really good, excellent topping. I used a mixture of sweet apples and the crisp was sweet enough to enjoy on its own, but also good with vanilla ice cream.

  • Braised lamb shanks in Pinot noir

    • mseers on October 16, 2011

      Excellent. I used much more wine, almost a full bottle.

  • Chicken samosas with cilantro-yogurt dip

    • DKennedy on March 06, 2015

      made with spring roll wrappers but shaped like samosas

  • Best Parmesan potato gratin

    • PattiMac on November 15, 2014

      Made Nov 14, '14 Jeff, Kim and kids here Recipe was very good, lots of compliments. Very easy to do. Well most definitely do it again. I added Gruyere cheese to the mix as I had it on hand. It added great depth to the flavour.

  • Bangers and mash

    • TrishaCP on January 19, 2019

      Not something you really need a recipe for, but I wanted to see what Bill Granger brought to it. I made a sweet potato version of this, and it was really good with the bit of Parmesan added. You do need to keep a close eye on the onions though, because they can catch pretty quickly.

  • Shredded beef enchiladas

    • TrishaCP on May 09, 2017

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

  • Pumpkin pie spice

    • TrishaCP on October 26, 2016

      This is a great pumpkin pie spice blend. I thought the ratio of spices was excellent (but I was using somewhat old ground cloves, so be judicious with that spice if you aren't a fan).

  • Quick pickled red onions

    • TrishaCP on May 02, 2021

      I love the spices in these pickles.

  • Kentucky bourbon cake

    • TrishaCP on December 26, 2016

      This cake is wonderfully moist with a delicious crumb. I used Buffalo Trace bourbon for the cake and a maple bourbon for the glaze. I also used a standard non-stick bundt pan and that worked fine but you do need to grease it really well. I had a bit of extra melted chocolate from another recipe so used that to decorate the top a bit. I found that the glaze tended to pool on the bottom of the cake-it didn't make it overly soggy but just created nice boozy bites at the bottom. It tasted more "bourbony" to me the first night that I served it though- probably because I had just baked it. The glaze heats the bourbon so it was much lighter than the bourbon recipes I am more accustomed to, which do not heat the bourbon.

    • Shelmar on July 12, 2021

      I think cake would be better without glaze, as it was too sweet for my taste. Texture was good.

  • Pork loin roast with paprika

    • TrishaCP on January 20, 2021

      This was very good and flavorful. The technique for marinating the meat was new to me- it uses huge amounts of salt, garlic, and smoked paprika but the end result was flavorful but not too much. You start by making a garlic/salt paste (I used half of the salt-seemed to work fine)- rub it in and let it permeate the meat for 30 minutes before rinsing. The meat is then patted dry before putting on an olive oil/smoked paprika paste and letting it marinade overnight. I had a smaller pork loin and I didn’t need all of the marinade but it seemed like too much marinade anyway. I would recommend making half of the amount at first and see how you get on, since it is so easy to prepare (just mixing paprika and olive oil together). (I needed to use up older paprika anyway- otherwise I would have been annoyed at the waste.)

  • Salt and pepper pork chops

    • TrishaCP on June 01, 2016

      These were very good, and I would repeat, but I adjusted the cook time to get to the right temperature and I would do so again depending upon the thickness and cut of my meat.

  • Pure pumpkin cheesecake

    • TrishaCP on November 27, 2015

      This is just as good as everyone says- I haven't made many cheesecakes but this would have to be one of the best I have made. As a cheesecake. As a "pumpkin" cheesecake, I did find the pumpkin flavor to be very subtle-maybe too subtle. (But I have a head cold now, so my taste could be off, as I also couldn't taste the ginger snaps.) I omitted the caramel piping too- instead I swirled some dulce de leche on top.

  • Green gazpacho

    • TrishaCP on May 24, 2016

      I first had this at my friend's house, and we've made it since to raves. It just tastes really fresh and bright and depending on your choice of chile, spicy. I significantly reduced the oil here (probably from 1 cup to 1/3 cup) and that worked just fine.

  • Apple crisp with brandy-soaked currants

    • TrishaCP on October 03, 2020

      Good. I usually prefer crisp toppings with nuts but this one got really crisp without the normal sogginess that I associate with many past (bad) apple crisps. I also really liked the flavor added by the boozy currants.

  • Posole

    • TrishaCP on February 26, 2017

      This was a good green posole, and if you use canned hominy (rather than cooking from dry, as I did), it is really easy as well. I used four green roasted chiles, which wasn't quite enough, so supplemented with a can of hot Hatch chiles- this made quite a spicy dish. Some of the instructions could be clearer though. For example, he calls for you to slice bone-in pork shoulder- I couldn't get bone-in pork shoulder and I'm not sure how you would cut into slices anyway as specified without getting it done at the butcher, so used boneless and it was perfectly tender in 1 1/2 hours. The recipe also includes 2 tablespoons of crushed red chiles- I wasn't sure what that meant so added two teaspoons of dried red pepper flakes instead. (Only because I have mild ones, otherwise I would have probably crushed an ancho or other mild red chile- I had enough heat from the green ones. I don't think he meant dried red pepper flakes though- two tablespoons of that seems like way too much to me.)

  • Butternut squash soup

    • TrishaCP on October 17, 2015

      I thought this was just ok, which is disappointing given the raves from LC users. I found it bland, with no strong squash flavor. I made as instructed except used dried sage for fresh. Like most soups, it improved over time but not enough to make again.

  • Almond and coconut granola

    • jhappel on February 15, 2013

      I like this with sesame seeds. Also, I mix the cinnamon and vanilla in with the agave nectar and oil. It mixes more evenly.

  • Blue cheese balls

    • jhappel on May 22, 2021

      I used pistachios.

  • Jamaican beef turnovers

    • jhappel on February 04, 2013

      Can make smaller patties for cocktail or superbowl party.

  • Twenty-minute marinara sauce with fresh basil

    • mfto on November 28, 2011

      I made this exactly as written using Cento San Marzano canned tomatoes. The can says it is a product of Italy but it does not have the code for San Marzano. Still the sauce turned out great as far as our non-Italian taste buds are concerned. Our basil is close to shutting down for the winter so I wanted to try the chef's instructions to put whole branches in the cooking sauce and then remove them and add fresh slivered leaves before serving. Because of my husband's health wishes, I do not serve with parmesan but with feta cheese. It's heresy but I love the tang that feta adds to the finished dish.

  • Asparagus with raspberry-shallot vinaigrette

    • mfto on April 06, 2017

      made this to go with butternut squash gratin - very good to serve with blander main dish. The shallots were extra good. . Didn't add parsley.

  • Southern corn sticks

    • zorra on August 17, 2016

      So nice that this recipe perfectly fills that silly cast iron corn stick pan crowding my cupboard. As such, & perhaps because it specifies fine cornmeal, results are better than other cornbread recipes.

  • Best oatmeal cookies

    • zorra on June 14, 2014

      This recipe offers a formula for infinite combinations. So if not "the best", that maybe due to my choices. Will repeat, experimenting with options. First time I used butter & shortening, cut granulated sugar to 1/4 cup (plenty sweet for us), cardamom (not on the spices list, but I like it), vanilla, half white & half white whole wheat flour, and coconut.

  • Skillet enchiladas

    • debkellie on May 23, 2020

      Maybe rename as "heart attack on a plate".. but despite the high fat content, or because of it, these were very tasty.. served with some Mexican rice. No leftovers ;-(

  • Spiced red cabbage

    • debkellie on December 24, 2019

      Easy recipe - nice flavours.

  • Morir soñando

    • debkellie on May 17, 2020

      To die for ...! Very drinkable ;-)

  • Red wine chocolate cake

    • debkellie on August 23, 2020

      I used a very nice vintage Shiraz port in place of ruby port for the ganache. And the cake really does need all that ganache. No way will this cake cook in 25 - 30 minutes as suggested. I also think too much raising agent. Mine took a good 50 minutes using the "cakes Plus" function in a Miele combi-steam oven.

  • Challah grilled cheese [pastrami jam]

    • debkellie on August 07, 2020

      Does anyone else see the oldwoman/young woman illusion in this photo?

  • Yogurt and spice marinated salmon

    • debkellie on July 23, 2021

      I used the marinade on whole salmon fillets rather than bite sized, and served with a couscous.. delicious!

  • Caramelized onion pasta

    • EdM on February 16, 2021

      Use good quality sausage, and 3-4 onions (~35-40 oz.) for full recipe. Cook onions 15 minutes before adding sausage, to ensure browning of onions with sausage. Use plenty of water, nearly 1 c. per full recipe. Might try throwing in some greens at the end (basil/arugula?) for variety, but not necessary.

  • Spaghetti with zucchini, lemon, and basil

    • EdM on October 06, 2021

      Don't be stingy with the basil. Zucchini - I tried grated the first time, should try julienned or chopped small next time, to allow sauce to mix easier with spaghetti.

  • Pan seared chicken breast

    • EdM on January 13, 2020

      Works great, with moist results, following recipe exactly. Easy on the oil quantity - don't need much (1-2 T). Get sear temp correct, or, if temp too low to brown, flip over again on skin side for high heat finish, one minute. If not finishing with a pan sauce, could add a few fresh herbs to pan for flavor.

  • White asparagus salad

    • EdM on June 08, 2018

      Don't cut back on dressing, the quantity is correct. Can lay on a bed of lettuce leaves (e.g., red butter lettuce), if on a white plate.

  • Cherry tomato tart

    • L.Nightshade on August 14, 2018

      I halved everything except the tomatoes, just roasted a bunch and squeezed them in, and baked it in a 7.5 inch tart pan. I subbed GF baking flour for regular, and it came out just grand. Love the herby crust.

  • No-knead small baguette

    • L.Nightshade on April 10, 2018

      No-knead baguettes. What a mess! Yeah, they turned out OK, but sheesh! The dough was like a sticky, elastic liquid. (I could describe it better in two words, but it would be too gross.) After 20 hours at a cool room temp, it was still liquid, so it spent a couple hours in the proofing oven, heated to 100º, then turned off. That made it bubble like a tar pit (see photo) but that’s about it. So I finally just divided it into four blobs, and stretched them out. I left one plain, dotted one with cherry tomatoes, one with grapes, and I seeded one. They took a long time to bake, in convection at 450º, about 20 minutes or more. But they’re good! Crispy chewy crust, moist but sturdy interior, lovely taste. Even so, looking at the mess in my kitchen, I think I’ll go back to the bread machine!

  • Grilled swordfish puttanesca with fennel and white beans

    • L.Nightshade on August 31, 2016

      Recipe is no longer on Leite's Culinaria, find it here: https://www.washingtonpost.com/archive/lifestyle/food/2005/02/09/fish-done-kinkeads-way/bb15a0e2-1abc-4b2a-be96-b0e9504cef25/

  • Spaghetti with wild garlic and herbs

    • Astrid5555 on April 15, 2018

      Delicious way to use up my abundance of wild garlic. Very quick to make!

  • Lemon, ricotta, and pea pasta

    • Astrid5555 on November 12, 2016

      Found some leftover ricotta cheese in the fridge and some peas in the freezer and this recipe turned up during my EYB search. What a positive surprise! A tangy, sweet & creamy sauce plus very quick to make. Will repeat!

  • Pappardelle with amazing slow-cooked meat

    • Astrid5555 on March 05, 2017

      This is very good, but not as good as Food52's Braised oxtail ragu which on the other hand is much more involved. Hands-on time for this pasta dish was 15 minutes in the morning (used the food processor to cut the vegetables), and aside from shredding the meat once finished and cooking the pasta, there is nothing else to do but letting the sauce bubble away for three hours. Makes a big pot with enough leftovers for dinner. Used braising beef and left out the pearl barley, since I did not want to add extra carbs to the sauce. Will definitely repeat!

  • Hot and sour soup

    • Astrid5555 on January 07, 2019

      Once I had found the right soy sauce/rice vinegar/Sriracha sauce ratio for my taste this soup was delicious. Used oyster mushrooms instead of button mushrooms, otherwise followed the recipe exactely. Had hoped for leftovers, however everybody had 2+ bowls of soup, so nothing left. Will make again!

    • meggan on December 09, 2016

      We enjoyed this. I think it could use a little more sweetness perhaps 1.5 tsp instead of 1. Also we squeezed limes and topped with scallions. Even my 2 year old liked it!

  • Potato and chickpea stew

    • Astrid5555 on January 27, 2019

      This is a nice vegan stew. Made with saffron and sweet paprika and I was missing some heat in the finished dish. Added some rose harissa and all was fine. Next time would make with cumin and coriander instead of saffron and paprika and cilantro instead parsley and add some rose harissa again to give it a more of a Middle Eastern touch.

  • Pistachio shortbread cookies

    • Astrid5555 on December 07, 2020

      These are deliciously crumbly, meltingly tender, buttery and so quick to make!

  • Chipotle maple barbecue beef brisket

    • krobbins426 on December 28, 2012

      Made this for Hannukah party. Everyone raved about it. My brisket cooked considerably faster than I expected and I thought it would be dry. But I shredded the meat and dumped more sauce on it and let it stand while I cooked the rest of the meal.

  • Roasted caramelized root vegetables

    • adrienneyoung on November 18, 2012

      Fabulous: healthy, delicious, reheats well, looks nice, a great way to get more veg onto your plate. I made one twitch which I'll likely make again: served with bitter greens, sautéed with a spoonful of mustard. The bite and bitterness of those two were nice with the creaminess and sweetness of the roots.

  • Grilled portobello burgers

    • adrienneyoung on July 03, 2012

      Made this for a BBQ. Surprisingly delicious! A definite keeper.

    • adrienneyoung on August 26, 2016

      Still making this in the summer of 2016 and still adoring it. A keeper.

    • Hannaha100 on June 13, 2020

      Link is broken, can't find this recipe. Assuming vinegar and lemon are used for a salad dressing?

  • Pot roast with potatoes and vegetables

    • adrienneyoung on March 12, 2017

      Promising. The Worcestershire sauce makes a big difference.

  • Grilled fish tacos

    • apattin on June 22, 2018

      Needed fat, so added a squirt of mayo and sprinkling of mild chili pepper. The mayo coating the fish made for very crisp fish (I used a cast iron pan), but I'm not sure we could taste any tequila. It was very tasty nonetheless and the suggested pico de gallo was a winner.

  • Meyer lemon marmalade

    • apattin on March 13, 2020

      My favorite. easy to get the right gel. not too sweet.

  • Sautéed romaine

    • apattin on June 25, 2019

      Not worth it. Lettuce has no taste, it's all about the crunch and sauteeing it removes a lot of the crunch. I used walnuts instead of pine nuts. Next time I have an overflow of romaine I'll try a soup.

  • Easy rhubarb crisp

    • Grywhp on April 30, 2017

      Not too sweet and good over ice cream. Not a lot of topping.

  • Candied kumquats

    • bernalgirl on July 23, 2019

      Substitute sugar and serve on ice cream or toast

  • Beef rendang

    • FJT on April 18, 2021

      I pressure cooked this - brilliant to be able to make such a lovely dish so quickly. The result had great depth of flavour and very little heat; next time I might be inclined to leave the seeds in the chilli or even add another one. Really enjoyed this.

  • Braised cranberry beans with chorizo

    • FJT on March 24, 2021

      This was quite nice and very easy; I had some beans that I'd already cooked, so I amended the method a little bit.

    • meggan on March 14, 2021

      I used Rancho Gordo beans and I have never had beans so creamy.

  • Chocolate-ginger crinkle cookies

    • Melanie on April 18, 2013

      These were brilliant! Soft texture with pockets of melted chocolate and chewy ginger. Made ahead of time for a morning tea and they lasted well.

  • S'mores brownies

    • ssdrabek on September 23, 2012

      We did not care for this recipe...

  • Cranberry buckle with crumb topping

    • michalow on December 29, 2020

      This is very good. The cake is a little on the sweet side for my taste, but it's nicely balanced against the tart fruit. I love the way the cranberries are distributed throughout the cake and also layered directly beneath the sugary topping. I added almond extract instead of orange zest (about 2/3 of a tsp) and reduced the crumb topping by half, which seemed like plenty.

  • Vegetable galette

    • michalow on September 25, 2020

      Delicious crust, delicious cheesy filling. Vegetables need a little experimentation -- I sliced everything as thin as my knife skills would allow, baked for almost twice the indicated time, and still ended up with chewy/crunchy potatoes. I cut wide strips of the carrots with a vegetable peeler, and these were more successful, so I may try this with the potatoes next time. Definitely worth trying again.

  • Pear galette

    • michalow on August 28, 2021

      The graham flour crust was prone to tearing and not great to work with. It tasted nice, but not special enough to be worth the trouble. I cut the sugar in half and the pears seemed plenty sweet to me.

  • Senate bean soup

    • jenmacgregor18 on January 10, 2020

      Per instructions: If doing in Instant Pot- no need to soak. Cook under pressure (ham hock, beans, bay & water) for 45 min, natural release. I did cook 45 minutes; but did a quick release to add in onion & celery. Cooked under pressure for 10 more. Texture of onions & celery probably would have been better at 6-8 minutes. But it was still pretty good.

  • Blueberry tea cake

    • jenmacgregor18 on February 13, 2017

      This was moist, with a tender crumb and it pretty much tasted entirely of lemon-both the frosting and cake. I couldn't taste the blueberries at all. I used Wylers' frozen wild blueberries. I prefer these to regular blueberries; but maybe they have a milder flavor? I love anything lemon, so I still loved the cake. But if you're looking for blueberry, maybe consider leaving out the lemon zest & juice and just using vanilla.

  • Grilled pork skewers with five spice

    • aeader on July 05, 2021

      The pork had great flavor and was very tender. The cooking time was perfect. Prep was quick and easy, and I had time to prepare a side dish while the pork was resting after being salted. A definite repeat.

    • Kduncan on July 13, 2021

      This was good, easy to make, and as the other reviewer said the rest time was great in order to make a side dish (which was needed).

  • Torn figs and burrata cheese

    • bwehner on August 22, 2015

      So easy...but, must have really fresh & good ingredients

  • Warm lentil salad (Salade de lentilles)

    • bwehner on September 03, 2017

      So simple. I made with ground pork sausage (browned & drained) & increased Dijon & vinegar to balance out.

  • Pork loin in the style of porchetta (Arista alla porchetta)

    • meggan on November 20, 2017

      I agree that it is difficult to get your average pork loin wrapped around the filling. I even tried pounding it to get more surface area. I just baked the excess filling in with the onions and it was good. I also used the internal temp method and the pork loin was still too dry.

    • chawkins on March 29, 2015

      The filling is highly seasoned and very flavorful, but a bit much, I could not enclosed the filling with the butterflied pork loin, but the strings tied around the roll held everything together quite well. The overall dish is rather dry even after dousing it with olive oil and lemon juice when serving, my overcooking of the pork did not help either. If I were to make it again, I'll use a probe to get the desired internal temperature rather than going with the specified amount of time and instead of butterflying the loin in two leaves, I'll butterfly it in three leaves so there will be more meat surface to spread the filling and more meat area to enclose the stuffing.

  • Pineapple skewers with brown butter and orange juice glaze

    • meggan on August 08, 2016

      I left out the cloves but this was really delish. I suggest threading the pineapple first and then pouring on the sauce because they become very slippery and hard to handle.

  • Golden scallops salad (Insalatina di cappesante dorate)

    • meggan on December 13, 2012

      This was simple and amazing. We had very fresh diver scallops so I just lightly seared them. The dressing and the mushrooms perfectly complement the scallops. I used porcini, cremini and shiitake.

  • Portuguese sausage frittata (Fritada com chouriço e batatas)

    • meggan on November 18, 2014

      I added kale and baked the eggs in the oven. It was ok. Next time, I'll add paprika or something to jazz it up.

  • Finnish meatballs with allspice, sour cream and lingonberries

    • meggan on November 05, 2012

      These were surprisingly bland. I think the sauce could use more seasoning, less water and more sour cream.

  • Nutmeg cake

    • meggan on March 29, 2021

      We wanted to try a new bunny shaped cakelet pan and used this recipe. I doubled the nutmeg because we are nutmeg fiends. We also skipped the rum syrup because my 6 yo is not into it. They are tasty little cakes - not too sweet and therefore justifiable as breakfast.

  • Orecchiette with morel mushrooms and ramps

    • meggan on May 07, 2012

      Use real morels - the dried ones just don't cut it. Also use real mascarpone and make sure there is enough mushrooms for pasta. I think this recipe could have used a little less than a pound.

  • Chicken enchiladas | Black bean enchiladas

    • meggan on August 05, 2019

      I did not think I would like the green enchilada sauce but it bakes into this puffy goodness that everyone loved. You can reduce for a healthier version or pour it on thick!

  • Maple-brined pork chops with pear chutney

    • meggan on February 07, 2013

      This was too salty. Next time I would leave off salting before cooking. The pear chutney was good though.

  • Miso cod

    • meggan on March 24, 2014

      Pretty good. My first time eating black cod and I thought it just ok. But the marinade would be good on all kinds of fish. Served with a little ginger dressing and rice.

  • Irish soda bread with walnuts

    • meggan on March 18, 2021

      I did exactly what the recipe says not to do which is use Greek yogurt and they were right. It is not moist enough so then I had to add a lot of buttermilk and then it tasted weird and didn't cook through very well.

    • babyfork on March 18, 2016

      The reviews on the website describe this accurately. It's easy and I'm not a bread baker. In fact, I think this might have been the first time I've made a non-sweet bread (like pumpkin bread, etc). I used a mixture of walnuts and pecans as I didn't have enough walnuts. I did measure the dry ingredients using a scale. Then I got worried because I had to estimate the teaspoons of salt and baking soda as the measuring spoons were in the dishwasher and it was running. Anyway, I used 2 and a half cups of Wallaby organic plain yogurt (which is the runnier kind). The dough was kind of a mess to get together, but I tried my best not to overwork it. Popped it in the oven for the 50 minutes. Dan said that it was super yummy! I think it came out the way it's supposed to.

  • White bean and chicken chili

    • meggan on October 18, 2014

      Won the chili cook off with this one.

  • Grilled chicken skewers

    • meggan on August 08, 2016

      These were really good despite their green appearance. I think I must have put too much cilantro into the marinade...

  • King ranch chicken

    • meggan on February 09, 2017

      My 2 year old loved this. I didn't have any smoked chicken. I just poached some breasts in the chicken broth and shredded it. I would add a little more spice next time and try to soften the tortillas in the oven try to speed things up.

  • Glazed tofu

    • meggan on June 13, 2016

      I served this with noodles. I used my favorite tofu ( Bridge) but it was only ok.

  • Tomato soup with chickpeas and spinach

    • meggan on April 02, 2017

      Terrific and very easy. We didn't have quite enough chickpeas but I think it was probably better that way.

  • Pumpkin ice cream

    • meggan on November 27, 2020

      I think the organic pumpkin puree I used gave this a weird texture and aftertaste. For some reason, those canned pumpkin products sometimes have a metallic aftertaste and a gritty texture. If I tried this again, I might use squash puree instead.

  • Indian-style shrimp with garlic pepper butter

    • meggan on August 17, 2021

      Could use some salt otherwise quick and easy.

  • Turmeric bean soup

    • meggan on October 01, 2021

      My lentils took longer to cook than stated - almost twice the amount of time. Otherwise good.

  • Chicken soup with pasta and rice

    • meggan on April 09, 2021

      Nothing to write home about - too much starch.

  • Polenta with garlic and mushrooms

    • meggan on April 05, 2021

      I used instant polenta and this was still creamy and great. So if you want to save yourself 40 minutes...

  • Asparagus frittata

    • meggan on June 01, 2021

      Thinner than I thought it would be but still pretty tasty. I might add one more egg.

  • Maple glazed carrots with bourbon

    • meggan on March 18, 2021

      These are delicious. The char is key.

  • Mushroom miso soup

    • meggan on December 19, 2017

      I used 1/2 miso stock and 1/2 mushroom stock instead of water and ended up with a very flavorful but sort of muddy looking soup. Next time, I might do 1/2 mushroom and 1/2 water.

  • Salmon burgers

    • meggan on September 02, 2020

      I thought delicious even though the quality of our salmon was not ideal

  • Shiitake mushroom barley soup

    • meggan on January 28, 2019

      Between the Miso and the Tamari, this was too salty for us. Next time I will leave out the miso or use white miso which is less salty.

  • Smoked salmon pasta

    • hirsheys on March 18, 2021

      Surprisingly tasty and faster than lightening. Go heavy on the chives and lemon.

    • anya_sf on September 11, 2021

      I scaled the recipe up for 1 lb pasta, using 7 oz smoked salmon (could use less, but that amount didn't seem like too much) and 1 cup cream (started with 3/4 up but needed more as the pasta was dry). I also saved some pasta water and needed to add some of that as well. I stirred in some blanched snow peas and broccoli florets for a one-pot meal. Unsurprisingly, given the ingredients, I thought it was delicious.

  • Rhubarb brown sugar pie

    • hirsheys on June 15, 2020

      Rhubarb pie is pretty much my favorite thing, so I tried this one because I thought the brown sugar sounded yummy and because of pie4u's positive review (on the book recipe). It took me almost an entire day to bake, and I cursed myself the whole time, asking why I didn't just make my mom's super easy, super yummy version. It is *delicious* though. Really, really, good. I'm now kind of obsessed with figuring out which parts of the fussy recipe are necessary and which parts can be axed. (Do I *really* need to prebake the crust?) Anyway, it's a keeper.

  • Cajun chicken and sausage gumbo

    • hirsheys on November 11, 2017

      I've made this several times and it is delicious. I use the oven baked roux variation, and tonight I even used chicken breasts instead of thighs (just added them later.) This is a delicious dish and quite unique.

  • Classic coleslaw

    • hirsheys on July 05, 2020

      Too bland for my taste. I prefer coleslaw to have a bit more of an acid/onion punch. ETA: I've decided the issue is with the sugar level. Despite using the lower amount, it just doesn't have enough vinegar to balance out the sugar.

  • Chickpea and cavatelli soup

    • hirsheys on January 08, 2018

      Tasty, but it gets soggy on the second day.

  • Easy Cincinnati chili

    • hirsheys on September 04, 2017

      Very unique, complex, and chocolatey. Don’t include beans – they aren’t good with this. Yummy.

  • Chicken tikka masala

    • hirsheys on July 01, 2018

      Yummy. Chicken stays nice and moist. A bit of a fuss, though, and I think it’d be better with cream in the sauce. Try next time.

  • Cauliflower-bacon gratin

    • spharo00 on January 27, 2013

      This recipe took much longer to bake than the suggested time, even with the specific size of baking dish recommended. Overall, the dish was somewhat bland. It really had no flavor in my opinion.

  • Lemon and thyme risotto

    • spharo00 on January 25, 2013

      I left the onion out of the recipe and used a few ounces less rice since that was all I had. I also found myself out of Parmesan so I had to do without that as well. I have to say that I didn't even miss it. The risotto was had a tart, lemony bite that was unexpected and delicious. Thyme and lemon always go so well together so, of course, it really worked here.

  • Burrata cheese with asparagus

    • Bloominanglophile on April 05, 2014

      This recipe seemed a seasonally appropriate use for the burrata cheese I bought at Trader Joes. This is a nice recipe, but the flavors could have been stronger to offset the creaminess of the burrata. Next time I would roast or even grill the asparagus instead of blanching/boiling it. I toasted the pine nuts in a pan on the stove, but I think doing them in the oven would result in more even toasting and a deeper flavor. Try to start out with really plump raisins--mine were a bit dry and didn't look that great after soaking. After reading the tester reviews, I decided to drop the saffron, and did not serve it with prosciutto. I also didn't use 1/4 cup of oil to toast the breadcrumbs--I found that 1 tablespoon toasted up about 1/2 cup of breadcrumbs nicely. Didn't really see the need to use that much oil! This recipe is also probably easier to plate by adding each ingredient separately--it is harder to divvy out when the asparagus, raisins and pine nuts are all lumped together.

  • Moroccan lentil soup

    • Bloominanglophile on February 03, 2014

      The picture of this soup on Leite's Culinaria looked so good that I had to try it. It was good, but not my favorite. The fried chili onions were the highlight of the dish, but I would have liked them more if they were savory. To me, they reinforced a bit of a sweet taste to the soup (even though it doesn't have any sugar or sweet ingredients). The Moroccan spices probably lent a suggestion of sweet, reinforced by the onion garnish. I did cook the lentils for 45 minutes, at which time they had not broken down all the way. However, they were soft enough to go ahead and serve.

    • Shelmar on December 17, 2019

      Basic lentil soup, add more spices if repeated.

  • Seven layer dip

    • Bloominanglophile on July 28, 2020

      I grew up attending many a function where Seven-Layer Dip made an appearance. For some reason, it was on my mind when it came time to host my book club earlier this month (socially distanced out on the patio--no worries)! This version is better than the one I grew up on. I made double, and my husband and daughter feasted on their half for dinner. I did drain the tomato mixture before layering it into the dish, BTW. Best the first day, fine on the second, and goes downhill after that (mashed avocado only wants to stick around for so long).

  • Steamed cod with ginger and scallions

    • Bloominanglophile on January 28, 2014

      This year I am trying to cook at least 1 light/spa-type meal per week. This dish fits the bill, and is really quick to boot. I did reduce the ginger to 1 Tbsp. Make sure your cod is good quality--my IQF wild-caught frozen cod fillets were rather mushy. Luckily the steaming liquid was flavorful and helped mask the disappointing quality of my fish. I served this with Sweet & Sour Cabbage (from Breath of a Wok), and sliced blood oranges sprinkled with sweetened flaked coconut. Don't you feel slimmer just reading this?!?

  • Pasta with sherry vinegar

    • Bloominanglophile on August 27, 2012

      I hate when people rate a recipe in which they have made substitutions, but now I shall also be guilty of this crime. I made this as a very quick dinner for a busy weeknight. For starters, I didn't peel the peppers. I also didn't have sherry vinegar, so I substituted red wine vinegar. I also couldn't figure out why tagliatelle would be used in this recipe, as it isn't "saucy" and wouldn't coat the strands of pasta. It is a melange of chunky veg (albeit chopped on the small side). I boiled up some mini farfalle and mixed this into the veg with the butter. The result was just fine for a quick dinner, but I am not encouraged to try it again. I realize the recipe was from a well-respected chef in the culinary world, so I am wondering if I missed some nuance of the dish, or if the sherry vinegar substitution made that much of a difference?!?

  • Tuscan roast pork

    • Bloominanglophile on November 06, 2019

      This is a fabulous, pretty much hands-off recipe for a pork loin roast. Be aware that the roasting time is about 2 hrs. (at a very-low temp)! I used this recipe to use up some pork shoulder that I found in the freezer. Because it was a different cut of meat, it had a bone running through it, and the fact that I am at a higher altitude, the meat took longer to cook than estimated (I did turn up the temp after an hour in the oven). However, this technique turns out a very moist, tender roast with lovely rich flavors from the herbs and garlic (didn't have a strong rosemary taste). Would be comfortable serving this to family or company. Definitely going into the favorites file!

  • Roasted cauliflower with jalapeño and capers

    • Bloominanglophile on November 06, 2019

      This is a great recipe for cauliflower--almost Ottolenghi-ish in a way (but the prep is quite simple). I will be copying it into my favorites file!

  • Tuna salad sandwich

    • Bloominanglophile on May 18, 2021

      This is a nice way to zhuzh up an everyday tuna sandwich!

  • Lemon Israeli couscous

    • chawkins on August 12, 2019

      We enjoyed this even though I changed the flavor profile quite a bit. Since I didn't have mint on hand, I used cilantro and lime zest and lime juice and skipped the peas and the parsley.

  • Spinach with raisins and pine nuts

    • chawkins on April 18, 2013

      Taste great, looks pretty and easy to prepare to boot.

  • Barefoot Contessa company pot roast

    • chawkins on June 16, 2013

      Excellent pot roast, probably the best I've ever made. Never had leeks in my pot roast before, and was kind of leery about the amount of ground pepper added, but it turned out wonderfully. Came with a lot of gravy that was so good that you could just drink it. As a matter of fact, I may just thin the left-over gravy with a bit of water and turn it into a soup.

    • babyfork on December 31, 2015

      Made this for Christmas dinner. It was a very good pot roast. Dan prefers a less tomatoey gravy, but I liked it. Used the amount of pepper called for and it was fine. It does make the sauce mildly spicy, but I didn't mind that.

  • Steamed lobster with herb sauce, lobster bisque, corn, and fingerling potatoes

    • chawkins on June 16, 2013

      What a scrumptious meal. From now on, this will be the only way I serve steamed lobster. Nothing is wasted, the lobster bodies were used to make a delicious bisque. And because the lobster meats were poached in butter which was used later to make the herb sauce to serve over the lobster, potatoes and corn, the dish was quite rich, so half a lobster per person is plenty of food. Best of all, most everything can be prepped ahead of time, with just reheating and finishing touches right before serving.

  • Tennessee shrimp and grits

    • chawkins on September 26, 2015

      My go-to for shrimp and grits. I like the use of the shrimp shell broth and fresh tomatoes in the sauce.

    • Rinshin on August 25, 2021

      We liked this mild version. Shrimp was seared separately and added right before serving for increased flavor and to prevent overcooking. Added more fresh tomato than the recipe due to big tomato size. I made it as 2 serving but it made 3 generous servings. We really liked the cheesy grits. Photo added

  • Calzones with sausage and broccoli rabe

    • chawkins on December 09, 2013

      We loved these calzones. The dough was easy to work with and quite tasty. The richness of the sausage and cheeses in the filling was nicely cut by the bitterness of the broccoli rabe. However, cutting and dealing with pieces of parchment paper was a pain.

  • David Lebovitz's best brownies

    • chawkins on June 06, 2013

      My go-to for brownies, rich, chocolaty and fudgy. Best yet, you only dirty one bowl and since the pan is lined with either parchment or foil, you don't have to clean the pan either. This is the same as Robert's absolute best brownies in Dave Lebovitz's Ready For Dessert with the exception of the pan size. The folks at Leite's Culinaria felt than an 8" square gave better results than the 9" pan called for in the original recipe. Use only 1/2 c of sugar if using semi-sweet chocolate, full amount if using bittersweet.

    • raybun on April 02, 2017

      This is my favourite brownie recipe. I throw in whatever dried fruit or nuts I have, great with dried cranberries and finely diced crystallized ginger. My daughter has been requesting it every year since she was 3 for her birthday cake. I love watching her friends faces as they taste a real dense chocolate brownie for the first time compared to the usual Betty Crocker cake they get given... the room goes silent!

  • Skillet potatoes for two

    • chawkins on October 21, 2019

      I had trouble flipping the potato in one piece, but that did not affect the taste of the dish. Very similar to the potato and Parmesan cake recipe from epicurious, which I prefer over this because of the added cheese and the method of cooking, you start on the stove top and then move over to the oven, and you don’t have to worry about flipping, so more hands free.

  • Mango-banana salsa

    • chawkins on April 10, 2013

      Great salsa, first time to have banana in my salsa and it was great on the fish tacos. I halved the recipe and did not use the habanero because I could not find any red habanero in my supermarket here. The pickled jalapeno that I served as a condiment for the fish tacos provided enough heat to make up for that omission.

  • Baja cabbage slaw

    • chawkins on April 10, 2013

      This slaw is dressed by the barest amount of dressing, perfect on top of fish tacos, but would not be good as a stand-alone slaw.

  • Lemon pull-apart coffee cake

    • chawkins on September 22, 2012

      Fun to make and to eat, quite tasty to boot. But this is not a cake, it is a yeast bread.

  • Apple and white cheddar scones

    • chawkins on September 16, 2012

      My favorite scone recipe. The apples need to be prebaked before mixing in with the rest of the ingredients, so a little bit more effort than other scones. But what is not to like about apple and cheddar, a classic combination.

  • Drunken apple cake (Kuchen borracho)

    • chawkins on October 16, 2014

      Great cake that is not too sweet, with lots of apples (5 sweet/tart apples), just enough batter to hold them together and a subtle hint of rum. The recipe calls for a 9" x 2 3/4" spring form pan. I used a 9 1/2" x 2 1/4" one and the cake rose right to the top of the pan without spilling over, perfect size for it. It also released from the pan very easily.

  • Espresso cake

    • chawkins on October 24, 2012

      Very good, 'coffeey' enough even though I did not make the icing and cut the sugar down by 25%.

  • Yucatan-style slow-roasted pork

    • chawkins on January 03, 2014

      Wow, a lot of bold flavors packed into this roast. Many different spices were used in large quantities. I cooked mine for five and a half hours and it was still not as tender as I'd like it to be, probably because I used a bone-in roast, but it was moist and juicy. As a result, it took me more time to shred it for use in tacos than prepping the paste that goes all over the roast.

  • Chinese roast chicken

    • chawkins on November 05, 2016

      What an unusual combination of spices, but it worked. The chicken smelled and tasted Asian. I roasted a 6 lb roaster and use the entire amount of spices, it was perfect and the roasting time was an hour and forty five minutes. I'll definitely make this again.

  • Sweet and sticky Sriracha drumsticks

    • chawkins on January 09, 2016

      Delicious, they are not spicy at all, well you do feel the heat a little bit when it reaches your throat. I baked mine and it took a good bit longer than called for, but then my drumsticks were gigantic. I only marinated them for couple of hours and I save same of the marinade as a dipping sauce. A good quick and easy recipe.

  • Char kway teow

    • chawkins on December 30, 2018

      A very good rendition of this dish. I doubled the recipe to make 4 portions, but I did not follow the direction to cook each portion separately, I just cooked all portions all at once, as a result, the noodles were a bit broken up, but we enjoyed it none the less. I used fresh noodles, substituted fish tofu for the fish cake and squid for the cockles. One of the tester on Leite’s Culinaria complained that the sauce was a tad too salty for her, but I found that it was just fine, but I used low sodium light soy sauce, may be that made a difference.

  • Peanut butter, honey, and arugula sandwich

    • chawkins on August 03, 2020

      Great sandwich. An grown-up version of the regular PB&J or PB and banana sandwiches.

  • Fish tacos with creamy chipotle cabbage slaw

    • chawkins on September 26, 2013

      I did not make the fish recipe. For fish tacos, I always use the Trident fish fingers from Costco, the only reason I bought them. Had doubts about the slaw with seasonings like cumin and chipotle powder in it, but it turned out real well, the flavor complemented the fish. Without having to prepare the fish other than heating it up, this is one fast, healthy and delicious dinner.

  • Grilled eggplant Parmesan

    • chawkins on July 21, 2018

      A healthier version. However, I added more Parmesan, it is eggplant “Parmesan” after all. I also baked them in a loaf pan to ensure that they did not slump over.

  • Coffee crème brûlée

    • chawkins on November 21, 2015

      I don't know what went wrong, but they did not fully set even after doubling the time in the oven, but it was not overcooked either. They did get firmer after some time in the refrigerator. The taste was wonderful though, the texture was soft and creamy, like a mousse rather than a custard, contrasted nicely with the crunchy brulee top.

  • Braised chicken with tomatillos

    • chawkins on January 23, 2013

      Used roasted poblano from the freezer for the Anaheim. Great as is to serve over rice. But I skinned and shredded the chicken to serve as a filling for tortillas and was a little bit too soupy, next time, I'll reduce the braising liquid (chicken stock) by as least 25%.

  • Cornbread

    • chawkins on February 21, 2017

      As indicated by comments on Leite's Culinaria, this corn bread is pretty fail-proof. It turned out real well for me even when I made a lot of substitutions and it was not too sweet. I used up the end of two bags (different brands) of cornmeal and opened up a third bag, used Vietnamese yogurt in place of buttermilk, use agave nectar for the maple syrup, and cut down on the amount since the yogurt is slightly sweet already, on top of all that, I just eyeballed the amount of yogurt and nectar.

    • stef on June 27, 2021

      This was a very moist cornbread with just a touch of sweetness from the Maple syrup. We really enjoyed it and will repeat again.

  • Green beans, potatoes, and tomatoes

    • sturlington on April 03, 2016

      As written, requires two pots and one pan.

  • Lemon biscotti

    • hillsboroks on December 22, 2016

      These aren't my favorite biscotti but they are good and growing on me, especially when I sip a bit of Limoncello while nibbling on one! I used Limoncello in the dough because I did not have the lemon vodka called for and didn't want to make it. It seemed to work fine. I also used mostly fine ground Bob's Red Mill yellow cornmeal with a bit of Bob's Red Mill medium grind cornmeal to top off my measuring cup. Maybe it was the medium grind portion (about 1/4) that gave these biscotti a very grainy texture. The lemon oil is essential to give them the true lemon flavor all the way through both bakes. They do not spread much on the baking sheet so next time I would flatten the logs a bit more to give them a better final shape.

  • Individual chicken pot pies

    • hillsboroks on February 09, 2014

      These were delicious and a great dish to make on a snowy, icy day. I followed the recipe to the letter and ended up with 6 five inch pie pans of filling. I baked two for dinner, put two in the fridge for tomorrow night's dinner and put two in the freezer for later. Next time I might add some red or yellow potatoes with the carrots and at my husband's request make a double crust on the pies. But over all this is a recipe to repeat.

  • Swiss chard, leek, and goat cheese tart

    • PinchOfSalt on August 06, 2017

      Made this without the crust to save calories. Very tasty, perfect for a light summer meal.

  • Cantaloupe sorbet

    • PinchOfSalt on August 27, 2017

      Substituted Splenda for the sugar, omitted the cayenne, and zapped the mixture in my Vitamix. Didn't bother straining the puree. The results were marvelous.

  • Broccoli cheddar quiche

    • PinchOfSalt on January 25, 2021

      Having followed the recipe (making only one quiche though) I agree with bktravels. This quiche is definitely more eggy and solid than ones made using a higher proportion of milk or cream to eggs. Having given this recipe a try, I think I will go back to my usual quiche stomping grounds.

    • imaluckyducky on October 13, 2017

      Comes together very quickly. Tastes excellent even with the pre-rolled pie crusts. Made with both fresh broccoli and frozen broccoli, this recipe definitely requires the fresh broccoli (the frozen broccoli got too mushy). This also freezes well after it's been baked, and is an easy dinner to reheat.

    • bktravels on December 28, 2019

      This recipe makes 2 quiches with rather unusual proportions of eggs and milk in the custard filling. It calls for 12 eggs and only a small amount of milk or half and half. I decided to use a more traditional custard mixture.

  • Chocolate-peanut butter mousse tart

    • Miquette on January 12, 2013

      This is soooo good! The flavors are well-balanced and it has a beautiful texture. Even my BF who doesn't like peanut butter couldn't stop talking about it (and eating the leftovers)!

  • Roast duck stuffed with farro, figs, and hazelnuts

    • KarinaFrancis on July 13, 2014

      Wow what an impressive centrepiece dish for Christmas in July. I went with the brown rice version becuase of a guest's dietary restrictions and it was delicious. My duck was 2kg so I pulled back on the quantity of stuffing (but if you had any left over you could wrap it in foil and bake it along side). Having a duck carcass the day before serving meant I could roast it off, make a stock and have delicious duck gravy with the bird. Would make this again!

  • Skillet roast chicken

    • imaluckyducky on May 16, 2021

      4 stars. Delicious and easy with a super crispy crust. I didn't bother pre-browning the chicken, opting to preheat skillet in 450 oven instead. Keeping temp at 450 produces quite a bit of smoke and burns the herbs and garlic that drains down into the pan.

  • Senegalese lamb stew (Mafe)

    • minerva on July 27, 2013

      Recipe instructions are confusing and inaccurate. However, knowing what the dish should taste like, I could use this as a template.

  • Authentic carnitas

    • Rinshin on January 26, 2018

      Excellent carnitas. Instead of condensed milk, I used buttermilk because that' what I had on hand. After cooking stovetop, I half rough shredded the meat instead of keeping them into chunks before going into the oven for crisping and browning.

  • BBQ ribs

    • Rinshin on April 23, 2019

      Did not make the sauce but otherwise made the rub and followed the cooking instructions using my own bbq sauce. Made for perfectly cooked ribs using the oven method. With just gentle pull the bones came out leaving the most tender meat fully intact.

  • Vegetarian chili

    • Rinshin on January 14, 2017

      I did not cook the beans in the pressure cooker, slow cooker or stovetop and instead used the oven set at 325F for about 3 hour or so total for the creamy taste of beans I love. I had to reduce the amount of chili in adobo to half and it was plenty hot enough for me but increased the amount of cumin. After cooking the onion, etc I then added the cooked beans and continued to cook with all the ingredients. The other change I made was addition of cilantro stems, diced zucchini and 1/2 tsp of powdered katsuobushi (bonito flake powder) to get the umami synergy going. Very good tasting chili.

  • Barbecue beef ribs

    • Rinshin on October 03, 2021

      I was not sure about this recipe as it has you dry brine overnight, bake with ribs submerged in water in the pan with cover on and later without cover for total 3 hrs at 325F. It is then followed by slow grilling outside. But, since I had the time, used this recipe with my own rub and using bbq sauce from this recipe. Came out scrumptiously tender and perfectly sauced. I may use other bbq sauces in the future but will use this method from now on.

  • Fall-off-the-bone baby back ribs

    • Rinshin on June 05, 2016

      No kidding. This is the fall off the bone ribs without any dryness. Perfectly cooked with two stage cooking of being in the oven for 2 hours with beer and later on bbq with maple adobo bbq sauce. The taste of the bbq sauce was excellent but for us it was too spicy hot. We just can't handle the heat as we've gotten older but for most I think this level of heat is the norm. I plan to use only 1 chipotle from canned chipotle in adobo next time and depending on the taste, I may go up one. Since you have to cook down this sauce to quarter, it's hard to gauge the spiciness when not reduced. I did add some bourbon and 2 oz dark choco as was suggested,

  • Spaghetti pie

    • Zosia on June 08, 2017

      This was an easy and tasty way to re-purpose leftover spaghetti bolognese and made for a compact packed lunch. I think it would be nice with leftover cooked vegetables or spinach added and any other cheeses you may need to use up (I used some provolone on the top). I doubled the amount of sauced spaghetti (I think my meat sauce added quite a bit of bulk) but kept the other ingredients the same. It was moist but easy to cut, serve and eat.

  • Squash blossom quesadillas

    • Zosia on August 27, 2017

      A fun and tasty way (and also very quick way) to enjoy these pretty flowers. I used less than half the cheese on each tortilla so the blossom flavour was central and since I had only regular Monterey jack cheese, added some minced jalapeno (and a little salt along with the pepper). I'll definitely make these again.

  • Mac and cheese canapés

    • Zosia on December 22, 2017

      Made as a kid-friendly appetizer, they were devoured by adults as well. The recipe was as labour intensive as baked mac and cheese with bechamel etc so I made a double batch with a plan to freeze the extras. There weren't any! Next time I'll quadruple it. I included the optional Dijon mustard which gave them an extra kick.

  • Blackened salmon with pineapple avocado salsa

    • Zosia on October 30, 2020

      Very simple and delicious. I think with so few ingredients, they need to be exceptional, particularly the pineapple. I was fortunate that the one I had was sweet and juicy.

  • The best chicken and sweet leek pie with flaky pastry

    • SusanN on January 02, 2014

      This was excellent! I'm gluten free, so I used 3TB cornflour instead of flour to thicken, and topped with a kumara/potato mash instead of pastry.

  • Asparagus risotto

    • mharriman on March 16, 2021

      Wonderful taste treat. It does involve the usual 25 minutes of stirring but the outcome is well worth it. I sautéed my asparagus pieces a few minutes before adding them the final five minutes to the risotto and they were still on the crunchy side. The al dente state of the asparagus was fine with us as it provided a nice contrast to the creaminess of the risotto. This recipe has the risotto procedure I remember learning decades ago; I’ll keep it on hand even if I’m adding other vegetables or none at all: Spot on ingredient amounts and instructions. Served under pan sautéed cod fillets.

  • Olive oil-poached cod with roasted tomatoes and broccoli rabe

    • mharriman on April 02, 2021

      Link takes you to pan seared fish fillet, not this recipe.

  • Penne with a spinach-ricotta sauce (Penne agli spinaci e ricotta)

    • mharriman on January 10, 2021

      I made the sauce for purchased three cheese tortellini, which made this an intentionally cheesy Entree. The sauce is mild, which suited us fine, but some may find it bland. We really liked the spinach/ cream/ ricotta//Parmesan combination. Nice hint of nutmeg. Sauce was creamy enough to saturate the tortellini. Substitution: used half n half instead of heavy cream.

  • Thai chicken salad with peanut dressing

    • mharriman on March 23, 2021

      I made half a recipe for the greens but full recipe for dressing to have extra for later use. Because I made it as a side salad for an entree, I left out the chicken and sliced the cucumbers and radishes in rounds not ribbons. Husband and I loved this! We liked the interesting combination of Bibb lettuce and mint leaves with the peanut dressing. Really tasty.

  • Baked ricotta

    • Barb_N on January 03, 2015

      I needed to use a large portion of homemade ricotta. This makes an easy warm starter. I used a bit of herbed goat cheese along with the parmigiana and it added depth. I will definitely keep this in the repetoire.

  • Pressure cooker Vietnamese caramel salmon

    • stef on February 17, 2020

      We really liked the salmon cooked this way. I released the pressure after 2 minutes and it was cooked

  • Walnut rugelach

    • Foodycat on November 30, 2020

      I was very pleased about the "Don't worry if some of the filling oozes out" instruction because I had a lot of ooze. I took them out when the ooze started to burn but it did set to a gorgeous toffee - not very pretty though! The pastry is wonderful - but I would use less of the quince next time.

  • Classic green bean casserole

    • Foodycat on December 02, 2017

      For some reason my husband decided he wanted to try green bean casserole. I've always thought the canned soup version sounded pretty horrible, so I went with this one. It's fine, I guess? Perfectly edible and reasonably tasty, but all the delicious ingredients add up to something that does taste like a good condensed soup. I think I just don't really view mushrooms and green beans as happy partners.

  • Apple crumble

    • KIGirl on June 30, 2017

      I thought there was a huge amount of sugar in this and the dark brown sugar made the crumble a lot darker than I had previously experienced. I did love the oats though and the spice mix was perfect. A friend staying from the US when I made this rated it 8.5/10 ... I am not that convinced and will tweak the recipe slightly ( perhaps less sugar and maybe brown instead of dark brown..??) before I finalise my rating...

  • Homemade corned beef

    • babyfork on March 23, 2021

      I have the book, but followed the recipe adapted from Ruhlman in the New York Times. (I'm making my note here because although I've tried to add the NYT recipe to EYB twice it still hasn't shown up.) The only real difference I could see was that when the beef is simmered, the NYT recipe calls for 2 bottles of "good beer" and 2 bottles of "good ginger beer" instead of water. I brined for 4 days instead of 5 because my plans got moved up. Served on St. Patrick's day with colcannon and minted mushy peas. The corned beef was good, but I liked it better the next day. The texture was a little odd when it was served right away. The flavor was good though. I've since eaten leftovers "as is", in Irish tacos and a rye sandwich with horseradish sauce and coleslaw. I'm going to use the last bit in red flannel hash.

  • Rigatoni with sweet tomatoes, eggplant, and mozzarella

    • planetClaire on December 28, 2014

      Fantastic strong flavored sauce & the stringy moz is super fun. Before stirring in the cream, I blend the sauce with a stick blender. This hides the presence of eggplant from those with a horror of the vegetable.

  • Mixed green salad with prosciutto, and cherries

    • MmeFleiss on June 29, 2017

      An easy and tasty salad.

  • Charred greens with garlic

    • malinka on September 07, 2021

      This was a bit of faffing around but was super tasty and well work the extra effort.

  • Dirt bombs

    • mamacrumbcake on May 10, 2021

      Very yummy. Fragrant with nutmeg and cardamom—like a doughnut. The recipe amount for the cinnamon sugar coating was not enough for me and I had to make more. Can be refreshed for 10 seconds in the microwave for fresh from the oven texture and flavor.

  • Breakfast sweet potatoes

    • annmartina on February 06, 2018

      Would be great with bacon

  • Pot-roasted pork loin with fall fruits

    • raybun on June 12, 2017

      This is definitely not a spur of the moment recipe and I suggest you check the weather 2 days ahead when you start this and make sure it isn't going to be the hottest day in the year so far!!! The pork is brined and the dried fruits are soaked 48 hours before. I used Stones ginger wine instead of a fruity white wine for the compote as that's what I had, and it was a very good substitute. The pork was extremely moist, and the fruit compote complimented it so well. Definitely a fall/ winter recipe, not a 30 C + summer day recipe ??. Made for the #rainydaybitescookbookclub

  • Avocado sorbet

    • Bugis on September 26, 2016

      This tastes like a creamy lime ice cream. Neither the avocado nor the coconut end up being the dominant flavour.

  • Pressure cooker ribs

    • rionafaith on November 29, 2016

      Made in Instant Pot, manual 25 minutes at high pressure with full natural release. AMAZING texture, moist and practically falling off the bone, and they get some nice crisp bits after being blasted under the broiler to finish. I'm not sure that the mustard sauce was my favorite though, next time I try this method I might use a more traditional or store-bought BBQ sauce.

  • Eggnog pound cake

    • amandacooks on December 20, 2019

      This cake was really delicious and easy to make. The recipe wasn’t clear on whether to use a 12 cup or 10 cup bundt pan, but I found that the batter fit comfortably in a 10 cup pan. A half recipe also worked out nicely in a 6 cup bundt pan, baking for about 40 minutes. For the smaller pan, I “floured” the pan with granulated sugar instead of flour, which resulted in a pretty crystal crust. I would definitely make it that way again, omitting the rum glaze to make it kid friendly and a little less sweet.

  • Thanksgiving leftovers muffins

    • kateiscoooking on October 18, 2020

      Not a make-again. Good idea but not great result.

  • Spinach and arugula risotto

    • anya_sf on June 29, 2021

      I changed the following ingredient proportions: 9 oz arugula, 2 cups rice, 1/2 cup wine, 1/2 onion instead of shallot, 1 cup peas (frozen). Used the Instant Pot to cook the rice as it does such a great job, then stirred in the wilted greens, peas, cream, and cheese at the end, plus more salt and black pepper (no red). This was quick, easy, and tasty and felt both healthy (all those greens) and indulgent with the cream and cheese.

  • Rosemary lemon drop

    • anya_sf on May 16, 2020

      Nice version of this drink if you happen to have limoncello on hand.

  • Stir-fried spinach with miso and ginger

    • Kduncan on December 28, 2020

      Simple spinach recipe that packs a lot of flavor, highly recommend.

  • Wild salmon tacos with roasted corn and chile adobo cream

    • wkhull on January 23, 2021

      Simple and tasty. I roasted instead of grilling the salmon right after the corn mix was done. If making again would go with less buttermilk for a thicker cream sauce and maybe toss it with some cabbage. The roasted corn mix was begging for some black beans. Garnishes: Added scallions and cilantro. Omitted tomatoes for salsa, and liberally added avocado and cucumber.

  • Healthy egg drop soup

    • wkhull on May 09, 2021

      The broth was bland, but adding chickpea miso helped. If making again, I would spice up and saute the chicken with mushrooms and add that back in as needed. Goes good with added ramen noodles.

  • Polenta with greens

    • wkhull on July 12, 2021

      Polenta was bland/watery. Added better part of a wedge of Manchego to unblanderize it.

  • Gujarati mango soup

    • sdcookbookclub on March 25, 2021

      EYB's link takes you to a different recipe. It appears that Leite's Culinaria no longer has this recipe. Here's a link to the recipe on splendidtable.org: https://www.splendidtable.org/story/2019/06/11/gujarati-mango-soup

  • Basmati rice with cinnamon and saffron

    • sdcookbookclub on March 25, 2021

      Link takes you to a different recipe "Persian Rice Pilaf" - appears Leite's Culinaria no longer has this recipe.

  • Lentil soup with kale

    • deboChicago on July 01, 2021

      I did a variation on this. I especially appreciated the following: heavy dose of smoked paprika, LOTS of lentils (3x my usual proportion), cooking the kale separately. I also added fennel, Fresno pepper, other veg. It is different than my usual lentil soup, which includes tomato and more Italian flavors, but very distinctive and good.

  • Nach Waxman’s beef brisket

    • deboChicago on September 20, 2020

      This was the best brisket ever. Easy and delicious.

  • Salted peanut butter ice cream with chocolate flecks

    • ashallen on August 16, 2021

      This is a wonderful ice cream with a smooth, creamy texture and rich flavors. I particularly liked the subtle honey flavor (I used clover) and the chocolate flecks. I don't always care for chocolate chips/chunks in ice cream because they're sometimes so big that you end up chomping on them after you've already swallowed the rest of the ice cream. The chocolate bits in this recipe are small enough that you get to eat them with the ice cream - excellent! I'll have to use this technique for adding chocolate bits to other recipes. I used a natural peanut butter with a flavor we really enjoy and a smooth consistency (CB's Nuts Organic) and 55% chocolate which was good combination. Recipe says it yields 1 quart, but my yield was 1-2 cups higher.

  • Black currant ice cream

    • ashallen on May 03, 2020

      First time making a starch-thickened ice cream - worked great! Egg-free. Ice cream was dense, smooth, and creamy. Froze faster and melts slower than most egg custard-based ice creams I've made. Definitely scoops best when softened a bit. Flavor contrast between sweet cream base and tart black currant jam ripples is great. It's really pretty, too - dark purple ripples against a white base. I did have a mishap with the potato starch - I heated the custard too long without stirring and a swollen potato starch layer formed on the pot bottom. I scraped it up and tried whisking it back in, but there were still little blobs in the final custard that looked and tasted like soft tapicoa pearls. I left them in, thinking maybe they'd incorporate during freezing, but they didn't - they just got firmer! If they show up again in the future, I'll strain them out.

    • ashallen on May 11, 2020

      Made this again to see if I could avoid the potato starch lumps. Stirred carefully and nearly constantly during heating with a silicone spatula, scraping the pot bottom. Success - no lumps! Because all of the potato starch integrated into the custard, it "bubbled" at a lower temperature (~185F) and the final ice cream had less of a "cooked" taste, which was great. Be careful not to overchurn when freezing in an ice cream machine - it freezes in nearly half the time that many French egg custard style ice creams freeze. Because it melts so slowly and tidily, this would be great for summertime ice cream cones for the little ones!

  • Beef braised in Barolo

    • ashallen on September 27, 2020

      A great pot roast-style dish with very tender beef and a thick, flavorful sauce. The tomatoes and large amount of wine added a tart edge to the sauce which differed from some other braised beef dishes I've made where earthier flavors (e.g., mushrooms) dominated. Delicious with egg noodles. Actually, I thought the sauce was a bit too tart once first reduced, but it adjusted well with some honey and soy sauce. It also mellowed further during storage overnight. I used a tart Cabernet Sauvignon instead of Barolo which might explain the tartness! Butcher was out of chuck eye roast, but since we were eating the dish with pasta, we didn't care so much about getting coherent meat slices, so regular chuck roast worked fine. I cut it into chunks for trimming and didn't bother to tie it back together in roast form. [Cross-post Cook's Ill. Magazine/ Cook's Ill. 2005 Annual Edition/ Cook's Ill. Cookbook/ Leite's Culinaria website]

  • German chocolate cake with coconut-pecan filling

    • ashallen on February 20, 2020

      Moist and a good chocolate flavor that works very well with the delicious frosting. Even though German Chocolate isn't my favorite type of chocolate cake, I think this is a great version of it. I removed cake from oven just after edges started to separate from pan sides. Centers were 195F. I greased pans with unsalted butter and dusted with unsweetened cocoa vs. the baking spray + flour as suggested in recipe - cakes unmolded nicely. Recipe says to use ~1 cup of frosting between each layer - I used a scant 1 cup so there would be a bit extra to make a thicker, prettier layer on the top surface. [Cross-post for Annual Edition/ Magazine/ Cook's Illustrated Cookbook/ Leite's Culinaria]

  • Roast chicken with sweet potatoes and dates

    • MissKoo on May 23, 2020

      I cut this recipe in half and made with bone-in, skin on chicken thighs. The recipe says to cook at 425 for about 1 hour, but the dish was almost overcooked after 40 minutes. The sweet potatoes and dates were nicely roasted but the chicken a bit dried out. The high heat may increase the crispness of the skin but, interestingly, the classic Silver Palate Chicken Marbella on which this recipe is loosely based calls for cooking at 350 degrees for about 50 minutes. Recommend checking this dish after 35 minutes of cooking if higher temp is used. The sweet-savory flavor combo is very nice, and leftovers hold up well.

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Publishers Text

At Leite’s Culinaria, we believe a passion for food isn’t limited to the kitchen. A person can be as satisfied by eating a good meal as by reading about one. Therefore, our mission is to educate and to entertain cooks and readers of all levels who are interested in the diverse world of food. We accomplish this by offering the following:

  • Full-length articles, columns, in-depth interviews, essays — plus slide shows, audio, and video — on a variety of topics, including food and popular culture, history, and humor.
  • Culinary resources, cooking tips, and an integrated culinary dictionary.
  • An extensive and ever-growing collection of carefully edited recipes from chefs, restaurants, current cookbooks, and home cooks from the United States and abroad, including a large section of Portuguese recipes.
  • A monthly giveaway of some of today’s most popular cookbooks and narrative food books.
  • A weekly digest that summarizes the new articles on the site as well as passes along unique, timely information about people, places, and events in the world of food.
  • A syndicated service that delivers daily recipes, articles, and news directly to readers who prefer not to receive newsletters/e-mails.
  • A recipe-testing program for those individuals interested in learning more about food and cooking. The program, consisting of almost 200 people from around the world, has been the springboard for many young editorial assistants, test-kitchen assistants, and new food writers.
  • Sponsorship of new food writers through The Leite’s Culinaria Scholarship for Narrative Food Writing to the Symposium for Professional Food Writers at The Greenbrier in White Sulphur Springs, WV.
  • Creation of “Talking with Your Mouth Full,” an ongoing series of readings events throughout the country about food and drink, with the goal of encouraging excellent writers of all levels to share their work with a supportive audience and to lift food writing off the page and onto the stage.
  • Creation of “Eating Our Words,” a companion event to “Talking with Your Mouth Full,” where a local chef creates a multiple-course menu inspired by the readings. In November, both events traveled to Seattle, WA, where Tom Douglas created a meal inspired by the work of eight talented local writers.
Go to Website: Leite's Culinaria