Notes about Recipes in this book

• Four-cheese macaroni and cheese

  • Rutabaga on December 10, 2015

    This is an excellent baked macaroni and cheese dish, although I recommend a few changes from the recipe. Unless you want your dish to be over-the-top ooey-gooey, you could easily double the amount of pasta to 16 ounces, and spread the dish out in a larger pan to bake. I used about 10 ounces of pasta, but set aside about a third of the sauce for another use, and it was still super cheesy. My four-year-old even thought it was too cheesy! I hadn't known there was such a thing. But I had also enriched the sauce by using French delice de Bourgogne cheese in place of both the Velveeta and the blue cheese. In retrospect, the triple creme delice is so rich that I should have only used half as much. The flavor combination was amazing, however.

• Southern-style macaroni and cheese

  • psarrett on February 11, 2024

    I grew up with Stouffer's baked mac and cheese, and was looking for something that hit that flavor and texture profile. This delivered, but with much better flavor.

• Tuscan bean soup

  • bwehner on March 22, 2013

    Can adjust vegetables to what you have on hand

• Pesto

  • GoldenLeica on June 01, 2013

    We didn't like this version. The proportions are vastly different than the recipes by Marcella Hazan and Martha Stewart.

• Stir-fried chicken with celery (Jirou chao qincai)

  • debconnell on October 20, 2024

    One of my favorite recipes! I add chicken broth and serve over rice.