Notes about Recipes in this site

• Marlene’s Yorkshire pudding

  • DJM on December 27, 2014

    No salt ?? I added between 1/4 and 1/3 teaspoon kosher salt.

• American three-bean salad

  • ellabee on August 10, 2017

    Pressure cooker recipe; the three beans are cooked simultaneously but separately in the cooker.

• Home-cured beef pastrami

  • smtucker on October 19, 2017

    This is bloody good! Hardest part is smoking it on a charcoal grill at a low enough temperature. Been a few years since I have made this and I think it is time to make it again.

• Roasted cauliflower

  • fprincess on November 07, 2012

    Lovely recipe and beautiful presentation. However I had to turn the temperature down so the exterior of the cauliflower would not burn and as a result the butter did not brown. Photo here: http://forums.egullet.org/topic/31042-roasted-cauliflower/page__st__390__p__1896179#entry1896179

  • EMichels on May 02, 2017

    We found that the butter flavor on this was much too rich. I would significantly reduce the amount of butter.

• Pancakes

  • aeader on August 16, 2015

    These pancakes have a really nice texture and taste grate. I like that they don't require buttermilk since I don't usually have it on hand. You can't specifically taste the vanilla, but it enhances the flavor of the pancakes. I usually get 12 pancakes from the recipe (~4" wide).

• Holiday dressing

  • darcie_b on November 24, 2016

    I thought that this might be too much egg, but Ruhlman is on the money with his ratio of 2:1 stock:eggs. I took his advice of pouring some of the pan drippings from the roast turkey into the dressing. I made it in a stoneware pan instead of cast iron because I didn't have a pan big enough and it turned out great.

• The mighty mojito

  • twoyolks on June 20, 2016

    Not a bad mojito but not particularly attractive.

• Pamplemousse vieux mot

  • twoyolks on April 24, 2018

    I liked this but felt it was a bit strong on the grapefruit flavor which overpowered the over ingredients.

  • anya_sf on November 16, 2017

    Nice drink. I used lime instead of lemon - either works. You could reduce the syrup if you prefer a tart drink. I think you could also top this off with a splash of club soda.

• The aggressive mint julep

  • twoyolks on May 15, 2016

    I did not particularly like this. The mint flavor was completely lost. It mostly tasted like straight bourbon.

• The lemon drop

  • Bloominanglophile on April 05, 2014

    I made this recipe with Absolute Citron, and it turned out a nice lemon drop. In usual fashion I will be tweaking this recipe for our "house" recipe by dropping the simple syrup a bit and possibly increasing the amount of lemon juice.

• Easy Béarnaise sauce

  • chawkins on September 07, 2014

    So easy and so good. I used unsalted butter because that's what I have. I served it with grilled NY strips. It reminded me so much of the steak frites dinners I had at Brussels when I was working there eons ago.

• Zucchini fritters with feta and dill

  • chawkins on August 14, 2013

    This is going to be my go to recipe for zucchini fritters.Very good even with dried dill substituted for fresh and mint omitted and is not doughy at all. It is worth growing zucchini just for these fritters.

• Hoppin’ john

  • chawkins on January 02, 2013

    I can eat this everyday. As he said, it is not traditional but very good. Need to watch the beans closely next time, I overcooked them slightly.

• Roasted chicken Provençal

  • bching on January 13, 2016

    Easy and delicious.

• Turkey stock for gravy

  • babyfork on November 30, 2015

    This recipe makes a wonderful rich turkey stock that is perfect for making Thanksgiving gravy. I had 4lbs of turkey parts from the butcher and added 2 wings (2lbs) and the 2 necks from my two Thanksgiving turkeys. So about 6.5 lbs total turkey bones, with a good amount of meat. I roasted the turkey parts, but did not roast the veggies. I let the stock simmer overnight and then added the chopped veg the next morning and let it go for a few more hours. I was hesitant to add the tomato paste, but ended up adding 2 tbs, instead of the 1/4 cup called for. I would add the whole amount next time. Strained through a chinois and cooled in the fridge. Then reduced the stock to about 2 quarts the following day. Also, this recipe does not include Brussels sprouts as the ingredient list on EYB implies.