• Barb_N on February 13, 2018

  Shrimp Etouffe- made it for Mardi Gras. Good flavors and seems authentic (what do I know?). I'm so glad I halved the cayenne or it would have been inedible. The shrimp stock is essential.

Notes about Recipes in this site

• Cranberry curd bars with walnut shortbread crust

  • Jane on January 25, 2016

    This was a very pretty and tasty dessert. The curd does take a little time to make but it is an unusual fruit curd and a beautiful pink color so it is worth it. My curd was very loose at 10 mins, and not set after 15 minutes in the oven so I did another 4 minutes and then it was perfect. I really liked the combination of the walnut shortbread and the curd. The curd was very sweet - next time I will make it with half the sugar.

  • bching on November 29, 2015

    My family liked this. As per the notes in the original recipe, I used about 25% less sugar and would use even less next time. I topped with candied orange peel and vanilla salt. The salt was an excellent addition. The crust was delicious and I think I will make this in a slightly smaller pan next time so the crust turns out a little thicker. We needed forks to eat this so making it in a rectangular tart pan would make sense.

  • puddlemere on February 17, 2019

    Interesting spin on lemon bars. I substituted cranberry juice for the whole cranberries because I had some I was trying to use up. I also halved the sugar and thought it was plenty sweet. I halved the recipe and put it in an 8x8 pan, but I think the proportions were slightly off. I would have liked a slightly thicker filling.

• Summer barley salad

  • Jane on September 10, 2012

    Nice but not very special. I think the problem is the blandness of the pearl barley. I love the nutty chewiness of grains such as farro, freekah and whole barley. But pearl barley just seemed a starch that was there to bulk out the vegetables. This recipe made a lot, would probably serve 6 to 8. So I've got lots of leftovers - I'll report back if it seems to get better as it sits.

• Kumquat tarts with almond-date crust

  • Jane on March 14, 2012

    I made mini versions of these for an Oscars party and we all thought they were fantastic. I loved the combination of the sweet crunch of the crust (just almonds, oats, dates and cardamom), the smooth cool sweetness of the yogurt & honey and then the tart bite of the kumquats (I didn't candy them). And they looked gorgeous too!

• Zucchini boats with mozzarella and olives

  • Jane on July 14, 2012

    A good quick summer lunch or supper, especially good if you have a surfeit of zucchini. Though I don't see how 2 zucchini can serve 4 people as a main course, even with toppings. I think you need one zucchini per person. I liked the toppings though it might be better to chop the tomatoes, olives and mozzarella together to get more of the flavors in each bite. The way they are distributed in a row you only get one flavor in each piece of zucchini.

• Potato salad with lemon tahini & dill dressing

  • mjperkins on February 28, 2018

    Just made the dressing. Very nice.

• Italian macaroni salad

  • Cheri on October 13, 2012

    We liked this one. Packs well, nice picnic food.

  • chawkins on August 15, 2021

    I’m usually not a fan of macaroni salads, but this one is good. I made half a recipe using Kalamata olives. It tasted more Greek than Italian to us, next time I’ll replace the basil with either dill or oregano, and call it Greek macaroni salad.

• How to make steel-cut oatmeal in jars

  • Cheri on April 26, 2013

    This really worked out well. I didn't feel that the flavor/texture changed throughout the week, but really liked having a quick healthy breakfast to grab and go each morning. Also found that the serving was quite filling. Usually added a bit of maple syrup and some dried cranberries to each serving on the morning I would eat it, toss in the microwave for about 1-1/2 min and enjoy. Recommended.

  • eliza on November 16, 2015

    I liked this as well. I now increase the water a bit since the finished texture was quite thick. It only takes 3 minutes of cooking and then breakfast is a couple of minutes away each morning for the week. I don't use small jars as the recipe states, I just put it in a larger container and scoop out what I need each day.

• How to cook boneless skinless chicken thighs in the oven

  • Cheri on January 25, 2014

    This was just ok. Recipe works as written, used a mustard sauce. Nothing to rave about.

  • AngelNewsi on September 19, 2020

    Needed a basic chicken recipe in order to make a soup and this recipe was exactly what the doctor ordered! I love how quick it is. Will be making again!

  • lorcalon on May 08, 2014

    I used an apple balsamic and a grainy garlic mustard, and added a chopped fresh cayenne chilli and it was delish - and super easy

  • anya_sf on October 22, 2017

    We use the balsamic-mustard sauce in the recipe. My family absolutely loves this dish. I've made it numerous times - so quick and easy - perfect for a weeknight. The sauce is great over a starchy side, although if you don't trim the fat off the chicken, the sauce will be rather greasy (but will taste good). The last time I made this, I added halved button mushrooms and baked them in the sauce together with the chicken. Yum.

  • jhallen on August 22, 2020

    Agree with Cheri - it was fine but really just putting some chicken in the oven with a super basic sauce.

• Barbecue shredded chicken

  • westminstr on September 25, 2014

    I made this in the Thermowell using a bit less than 3 pounds of chicken and just one cup of bbq sauce (Stubbs - it was OK) which was plenty. It worked out very well, and leftovers were good at work, but the kids didn't like it.

  • aeader on November 23, 2014

    We thought this was great - loved the smoked paprika flavor. Used 8 boneless skinless thighs and 2 boneless skinless breasts, cooked for about 1 hour in oven in a cast iron pot. Would definitely make extra and freeze next time. Tastes even better the next day. If you trim some of the fat from the thighs before cooking, you can skip defatting the sauce. Made with Sweet & Tangy BBQ Sauce from same site.

• Slow cooker chicken tikka masala

  • westminstr on October 24, 2014

    I made this on the stovetop instead of in the slow cooker. It was very quick and easy since I had pre-prepped the ingredients. It was a bit one-note for me in the spicing and I added a bit of cayenne to improve it along with lots of cilantro, which was key. That said, my family really loved the dish.

  • okmosa on February 24, 2018

    This recipe doesn’t taste much like chicken tikka masala but more like garam masala chicken. And the chicken itself was strangely dry for being in a stew - and I used all thighs. Something odd with this recipe, it’s just not great. I’ll stick with the jar version for now. ;)

  • mondraussie on May 01, 2015

    8 hours on low seemed a little too long to me... I did 6, then added coconut milk, and cooked for another hour with the lid off.

  • rmardel on November 10, 2020

    This recipe is pretty much a starting off point for what has become a family staple. I do marinate the chicken in the yogurt for at least 4 hours before cooking, often overnight. Sautéing the aromatics before adding them to the slow cooker makes a tremendous difference. And do not cook the chicken for more than 5 or 6 hours in the slow cooker or it becomes dry, it helps to open the lid for the last hour or so, to concentrate the sauce.

• How to make 2-ingredient banana pancakes

  • blumie on March 23, 2017

    Aside from the flip, these are so easy. I like adding a tablespoon of cocoa powder and a quarter teaspoon of orange extract. Top with fresh raspberries (or whatever you have on hand) and a bit of lemon zest.

• Gluten-free gingerbread granola

  • jumali on December 15, 2016

    Fantastic! This was an easy-to-prepare hostess gift. I'm generally not a fan of crystallized ginger, but it adds a nice brightness. Don't leave it out! Makes about 6 cups.

  • Barb_N on December 30, 2016

    This did not work for me. Perhaps I did not have my nut baking mojo (I burned another nut recipe same day) but I feel like this developed a burnt quality in spite of lowering my oven temp to 250 F. I am blaming the molasses, when I make granola I use maple syrup with orange juice. I like the crystallized ginger but did not taste any spices.

• Tomato salad with red onion, dill and feta

  • jzanger on August 21, 2014

    Great salad. Will make this again.

  • FJT on June 04, 2022

    Very nice salad. Definitely one to repeat.

  • MmeFleiss on April 19, 2016

    A great salad even after subbing some of the veggies for what I had in the fridge. Definitely a repeater.

  • alex9179 on May 27, 2016

    Very good concept and easily adjusted for tastes and what's in the fridge/pantry. Used 1 carton grape tomatoes, 1 large cucumber, 1 red bell pepper, a few finely chopped kalamata olives, and quick pickled red onions. Dressing is delicious with champagne vinegar. We had seconds!

• Flour Bakery's classic currant scones

  • jzanger on February 27, 2012

    Instant favorite! I added some lemon zest which was a nice addition. This recipe includes weight measurements which worked perfectly for me. It only dirties two bowls (but requires a Kitchenaid) so they came together quickly.

• Braised lamb shanks & root vegetable puree

  • Fiona on August 30, 2014

    Quite a straightforward lamb shanks recipe - the thing that made it so good was serving it on this fantastic vegetable puree. Wonderful combination of carrot, parsnip and kumara (sweet potato). When it's cold outside this is perfect comfort food.

• Caramel banana cake

  • Fiona on October 03, 2012

    I made this for an 86th birthday dinner. I wanted something that would satisfy the oldies and teenage boys - it was a huge hit. The addition of caramel transformed a simple banana cake into something really special. Follow Faith Durand's instructions for the caramel sauce and you can't go wrong.

  • Littlemuls on December 27, 2019

    Made for Grandma's bday in Florida. Was a big hit.

• Sheet pan mustard maple salmon with potatoes and asparagus

  • Laura on June 02, 2017

    This makes a perfect sheet-pan meal and the salmon has a pleasantly sweet taste from the maple syrup. My salmon fillets were only about 1/2-inch thick, so I put the potatoes in to roast alone. When they were getting close to being done I added the asparagus and salmon and cooked for 6 minutes. The asparagus and potatoes were perfect. The salmon was slightly underdone, so I'd increase the salmon cook time to 8 minutes next time. And I will definitely be making this again because it's tasty and very simple to prepare.

• Easy one-pot chicken taco soup

  • Laura on July 11, 2018

    The only change I made to the recipe was to eliminate the corn and double the beans. I added lime juice and cilantro, but otherwise did not use any toppings. I thought the taste was only so-so. It was quick and easy, but I wouldn't make it again.

  • FJT on October 04, 2017

    I'm not sure if I should be reviewing this because I'm sick and can't taste much ... but I definitely could taste this. I'm afraid there was no-one else around to review it or catch any of my germs. It ticked all the boxes: I had all the ingredients to hand and it was easy to throw together on a day when I didn't feel like cooking at all. I cooked it in my pressure cooker: 15 minutes at high pressure and then shredded the chicken and added the beans and sweetcorn. A very effective soup and quite nutritious soup for if you're under the weather!

  • chawkins on April 23, 2018

    Very good soup. Ramped up the topping as suggested by Rinshin in the previous comment.

  • Rinshin on October 17, 2017

    Made this soup using leftover store-bought rotisserie chicken and frozen homemade chicken stock so it was a breeze to make. Satisfying taste but I wanted to up the taste more and added a squeeze of lime, cilantro and chopped avocado before serving. Makes way more than 4 servings. For us, it's more like 6 servings.

• Easy cabbage & white bean soup

  • Laura on October 20, 2020

    We really enjoyed this soup — quite delicious. And very quick and easy to make. I’m looking forward to the leftovers. Will definitely make this again many times over.

  • lorloff on February 10, 2019

    I had extra freshly cooked white beans on hand and was looking for a recipie to use them up in a soup. I also had the cooking stock from the beans. I used that for half of the stock in this recipe. The soup was really delicious. I will make this again. It came together fairly quickly.

  • FJT on January 14, 2021

    A good, hearty soup for winter. Tasty, but according to my husband "it tasted too healthy"! In other words it was ok, but he'd have preferred it with some bacon which is a thought for next time. I added a chilli (pierced with a knife) for the duration of the cooking time and removed it with the parmesan rinds. This gave a nice background hum of chilli which I figured would be less harsh than chilli flakes added at the end of cooking as per the recipe.

  • Hannaha100 on November 01, 2020

    I enjoyed this but kids unsure - M1 ate the cabbage but left the carrots and beans. M2 not keen but did taste it. I left out the fennel - could have tried celery instead? Very flavourful and easy to make. 253 cal per serving.

• Southwestern-spiced pork tenderloin

  • Laura on December 05, 2014

    Made this for dinner tonight. The spices were a nice combination. I cooked the pork the whole time at 425, rather than alternating between 450 and 400. I cooked it for a total of 20 minutes, as directed, and that was too long. Next time, 15 minutes.

  • eliza on October 16, 2014

    A very easy way to cook 2 tenderloins. I put the rub on early and held them in the fridge and otherwise followed the recipe exactly. The meat was perfectly cooked. I will cut back the salt a bit next time I think. Cooled tenderloins were easy to slice thinly for future sandwiches. Updated to add; I now sauté the tenderloins for a few minutes before roasting as in the island pork recipe.

  • FJT on May 08, 2020

    I've made this many times; I usually brine the pork first then follow the recipe. Always works well.

• Creamy curried cauliflower soup

  • Laura on October 29, 2016

    Made this for lunch today and we really enjoyed it. I had 2 small golden cauliflowers that I bought this morning at the farmers market and they made the soup an especially lovely golden color. I followed the directions, with the exception that I used cilantro rather than parsley to top the soup because I think it goes better with curried foods. Next time I would use coconut oil rather than the EVOO. I agree with mcvl that the cauliflower flavor really came through in the tasting. I'd make this again.

  • mcvl on April 17, 2014

    Use Mary Enig's oil blend (equal parts EV olive oil, untoasted sesame oil, EV coconut oil) in place of olive oil. Double the garlic. Use aseptic-packaged mushroom broth as "low-sodium vegetable broth". Is "cumin" really "cumin powder"? I crushed some cumin seeds and called it good. Don't make the texture too smooth. The result has a distinct cauliflower flavor accented by the sweetness of the onion. The "curry" aspect is in the background.

• Baked halibut with chimichurri

  • Laura on June 24, 2016

    This was super simple to make and had big flavor -- definitely a great weeknight meal. I used Mahi because it's less expensive than halibut and it worked fine. The only change I'd make in future is to cut back on the garlic as it was a bit overwhelming. I would certainly make this again.

  • Waderu on February 10, 2016

    I made this for dinner last night with pureed root vegetables. I did not have shallots, and added lemon zest and a T of lemon juice to the chimichurri. Used some of the chimichurri in the pureed vegetables. It all turned out great.

• Lemony ricotta pasta with basil

  • Laura on July 27, 2019

    I happened to have 3 slices of bacon left over from this summer's annual BLT indulgence. Cooked those and added them to the pasta, otherwise followed the directions exactly. Used fusilli pasta and pecorino romano. This was good comfort food. The lemon flavor really came through. I'd definitely make it again, but can't very often due to the cholesterol.

  • FJT on August 05, 2019

    Made as written with the optional chile flakes. It’s a really quick weeknight supper and everyone liked it.

  • Dkilfoyle on July 23, 2019

    This was really good with lots of mushrooms. I used almost a full pound of good ricotta and ~3 oz romano. Also added two cloves of garlic sauteed in olive oil and plenty of basil.

• Curried coconut carrot soup

  • Laura on February 12, 2016

    An over-abundance of carrots (the store only had them in 5 lb. bags) sent me in search of carrot recipes and this turned up. This soup is great! Nice flavor and really spicy. Quick and easy. Lovely light orange color. Thickness is perfect, no need to add additional liquid. The only change I made was to cook the curry for a minute with the already softened onions and carrots before adding the stock, etc., in order to bloom the curry and thereby cut its sharpness. I'll definitely be making this one again.

  • Ltvandam on September 30, 2013

    subbed thai green curry paste for regular curry powder; it was fantastic and an easy way to use a bunch of CSA carrots.

• Chicken stew with kale and cannellini beans

  • Laura on May 07, 2013

    Searching for 'chicken' and 'kale' on EYB turned up this recipe and it was perfect; the only ingredient I didn't already have was the beans. I doubled the amount of beans and cut back on the potatoes; also used some homemade beef broth in place of the chicken broth. Otherwise kept it the same. It does require some advance prep as you have to roast the potatoes and chicken breasts ahead of adding them to the soup; but this is mostly hands-off prep. It was tasty and wholesome. Not the most attractive stew you'll ever make, but certainly healthy. I would definitely make it again, but would probably leave out the potatoes altogether and just increase the amount of beans.

  • mrsmadam on October 15, 2015

    This is great. I made this in an effort to use the collard greens in my CSA box and a rotisserie chicken I had. I didn't have any white beans on hand so substituted garbanzos with good results. We had enough left to send some to our evening concierge and he gave it a big two thumbs up. Definitely will go in rotation.

• Turkey avgolemono soup

  • Laura on November 29, 2014

    I made this for lunch today to use up the last of the turkey meat and broth I made yesterday. This soup was fantastic! I love traditional Avgolemono soup and this was a nice variation. It couldn't have been simpler: 5 ingredients and took no time to put together. This may become my post-Thanksgiving go-to turkey soup from now on!

• Mexican chicken soup

  • Laura on October 24, 2016

    I chose this recipe because I had all of the ingredients on hand and it was a good way to use up some leftover rotisserie chicken. I knew going in that this wasn't going to be great because the only seasoning was 1/4 tsp of cumin (!) and some garlic. But, I was in a hurry and didn't have time to think about how to tweak it. I topped it with sliced avocado and cilantro. As predicted, it was about as bland a soup as I think I've ever made, especially one dubbed 'Mexican.' But, it wasn't terrible, and it was quick and healthy. Sometimes the circumstances call for just that.

• Quick, easy scrambled egg salad

  • wester on March 10, 2013

    I'm not quite sure this is easier or quicker than boiling the eggs and then chopping them, but I did like this. I actually think scrambled eggs have a nicer texture - I'm not all that wild about the "squeaky bits of egg white" in normal egg salad. And the dressing used here is very nice. I used Smitten Kitchen's pickled celery, coarse mustard, and no capers.

• Peanut butter banana breakfast bread pudding

  • wester on October 25, 2017

    My husband and children liked this, but not as much as the Ofenschlupfer (also a bread pudding), which was easier to make as well.

• Air fryer chicken wings

  • wester on January 27, 2021

    Excellent. Tasty and with very crispy skin. A bit too salty though, halve the amount of salt next time. I used paprika instead of cayenne, and did the first round on the slightly lower temperature of 180C. My airfryer can handle a pound of chicken wings in a single layer, but I think in the first round crowding the pan would not be a problem, only in the second as that is where the skin gets crispy.

• Sheet pan gnocchi with sausage and peppers

  • wester on May 12, 2021

    Just throwing the gnocchi in the oven without precooking is so much easier and produces excellent results. It did need a bit longer in the oven than stated, or possibly a higher temperature. I used tomatoes instead of bell peppers as that was what I had.

  • jenmacgregor18 on August 18, 2022

    This was very good and it couldn't be simpler. B enjoyed it. However, I also used DeCecco shelf stable gnocchi. Her only request is not to use this brand. She recommended Trader Joes from the freezer section, as they have a better texture. So, with that change we would absolutely make again.

  • anya_sf on May 27, 2021

    Instead of baby bell peppers, I used 2 regular bell peppers cut in chunks plus some grape tomatoes. Roasted at 425 since I was also roasting something else, this still took 25 minutes to cook, and I wonder if even longer might have improved the gnocchi. I used De Cecco shelf stable (pictured in the recipe) but some pieces had a dense, doughy texture, others were lighter and fairly good, and a few were too chewy. If I could figure out how to get the right texture more consistently, I'd try this again as it was so easy. The vegetables and sausage tasted great.

  • ethedens on September 26, 2022

    This was super easy and my family loved it, but I honestly wasn't super crazy about it. It was drier than I would have liked.

• Perfect air fryer salmon

  • wester on February 01, 2021

    Very simple and excellent. The family loved it too. I did not even bother with the paprika. Eight minutes was just right. ETA: Add some time if the piece is big, subtract some if skinless.

• Nobu's miso-marinated black cod

  • vickster on January 24, 2019

    Easy and fabulous way to cook black cod. I have made it several times.

  • TrishaCP on December 04, 2021

    Amazing! (Even with just 36 hours of marinating).

  • rmardel on November 09, 2020

    Fabulous! Our favorite way to eat black cod, and since you marinate the fish in advance, and can be flexible with the time in the marinade, very adaptable to rushed days.

  • mharriman on March 03, 2022

    So so good! Husband and I were taken aback at how delicious this black cod recipe was. I marinated my cod for about 50 hours and used a Lodge cast iron skillet for the stove top browning and oven baking. Served with a TJ wild rice blend, broccoli, and mixed green salad.

  • jbny on October 13, 2020

    delicious!

  • allisonsemele on April 04, 2022

    Really, really delicious. Black cod isn't common around here, but I will repeat for sure the next time I have some. Much less sweet than I anticipated. I halved the marinade for two filets, and marinated for two days. I needed much less oven time than the recipe called for.

• How to make the best flourless chocolate cake

  • vickster on May 19, 2016

    This tasted really good. It is quite rich. Mine came out pretty crumbly, maybe because I didn't have a 9-inch pan so baked in a 9 1/2 inch. I'm not sure if I would make it again. I might try a different flourless chocolate cake first.

• Miso-roasted asparagus soba noodle salad

  • vinochic on May 19, 2015

    Very tasty. I roasted the asparagus on their own (with just a little oil and salt) as I wanted the health benefits of the raw miso. Also added some bok choy. The leftovers were not so great though--gets a little soggy.

• Butternut squash and pecorino tart with crispy shallots

  • annieski on August 12, 2022

    Dice remainder of squash, roast until very tender. Scatter across tart and lightly crush with tines of a fork. Made with homemade rough puff pastry. 8/10/22

• Maple pecan tassies

  • IvyManning on December 20, 2022

    Followed the recipe, but there wasn't quite enough pastry and too much filling, so they stuck terribly.

• Italian salad dressing

  • DJM on January 30, 2018

    I added a teaspoon or so of tomato powder. It was delicious.

  • Frogcake on May 21, 2017

    A good dressing to keep in your back pocket. Nice balance of flavours. In place of pure white vinegar, I've used villa Edda condimento blanco, which is a combination of white grape must and white wine vinegar.

  • adewar on January 02, 2021

    I love this; it is full of flavour and very tangy because of the vinegar. The raw oniony element tends to linger on the palate!

• Mini summer berry Pavlovas with strawberry sauce

  • DJM on January 23, 2017

    Terrible recipe for pavlova. Underbeaten. Oven temp of 180F is far too low.

• Hot apple-ginger toddy

  • radishseed on November 01, 2021

    https://www.thekitchn.com/recipe-for-warmth-hot-applegin-101989

• Chickpea salad with red onion, sumac, and lemon

  • radishseed on April 23, 2015

    I felt that the onions overpowered the rest of the salad.

• Basic buttermilk quick bread

  • SheilaS on November 21, 2016

    I like all the variations possible with this recipe. I made a savory roasted onion, sage & parmesan variation that is very nice with soup or a salad. The recipe made 3 baby loaf pans (146mm x 82mm x 50mm)

  • okmosa on February 24, 2018

    This is definitely a simple, go to, delicious recipe. I made it with cranberries, walnuts, and chocolate chips and I can just tell it’s a great canvas for all of the different variation ideas and more.

  • Lepa on December 16, 2021

    I made this to go with soup this evening and it was so quick and easy. It's a great little side when you don't have time to bake a proper loaf of bread. I made the basic recipe and everyone in my family loved it.

• Moroccan chicken with preserved lemons

  • PennyG on October 29, 2017

    This was a nice dish though I didn’t get a lot of flavor from the preserved lemon. Perhaps because I bought mine from the olive bar at Whole Foods Market? I think I will make my own preserved lemons and try again to see what a difference homemade lemons make.

• Coconut rice

  • PennyG on August 03, 2020

    Delicious made with brown rice! Leftovers good with a little milk and sugar for breakfast.

  • fairyduff on July 06, 2020

    Very nice. I'll try this in the rice cooker next time.

• Easy shrimp and broccoli stir-fry

  • kari500 on June 23, 2020

    Maybe user error on my part - I used green beans (which are fairly boring, but what I had) and some mushrooms. The mushrooms were good, but the green beans and shrimp seemed like they needed something extra. It smelled good but was just ok. Always looking for a new stir-fry sauce, and this wasn't it.

  • valbe on March 03, 2021

    This worked ok to good for me. I used mirin and dandelion honey for the Shaoxing wine and brown sugar, cut the cornstarch back to 2 teaspoons and also added mushrooms. I will make it again!

• No-knead skillet focaccia

  • kari500 on January 26, 2021

    Used active yeast instead of instant, and let it rise longer (6 hours instead of 2-3, but could have been shorter). Didn't use as much rosemary as called for, and wish I had, and would err toward the longer cooking time next time, and add a bit more salt on top (and maybe in the dough?). But overall this was fall out of bed easy, and made a nice accompaniment to dinner. Very happy to have found this recipe. Would love to try the olive/lemon topping combo, or thinly sliced onion/garlc.

  • Barb_N on January 27, 2021

    This was easy to throw together for a weeknight dinner (since we eat so late). It does need to rise for at least 2 1/2 hours. I mixed it in a bowl with a wooden spoon rather than dirty the food processor or stand mixer. A few grinds of salt on top proved to be too heavy handed. A cast iron skillet is the way to go.

• TJ Lee's Taiwanese cucumber salad (Din tai fung inspired)

  • ellabee on January 20, 2023

    Advance preparation: cucumber slices marinate in dressing 4 hours to overnight before serving. Optional chile crisp oil adds color as well as heat & flavor.

• Braised coconut spinach & chickpeas with lemon

  • ellabee on March 14, 2014

    Tasty and fortifying for cold late winter day. Used about 3 oz arugula and 4 oz spinach, which was plenty of greens (though should have torn up more before cooking to avoid long strings). Diced a sweet potato and steamed the dice in microwave (5 min on high), added to pot along with chickpeas. Also took suggestion in Kitchn comments to use some liquid from reconstituting sun-dried tomatoes -- handy to thin stew somewhat after simmer w/o diluting flavor. Served over bulgur, topped with toasted coconut & chopped cilantro as suggested. Excellent; will make again.

  • Vanessa on April 07, 2013

    I doubled the amount of chickpeas and used only 9 oz of spinach. Also, I used chopped grape tomatoes instead of sun-dried, skipped the cilantro, used lime juice instead of lemon zest, and didn't add any pepper (in deference to the weak palates at the table). But it was still show-stoppingly good. (Also, I served it over rice not sweet potatoes!). We will be making this again.

  • bernalgirl on June 04, 2012

    A bit bland, I added 1/2 t each turmeric and smoked paprika at the end and would add during the saute step next time. I doubled the amount of chickpeas, used 1/2 lb. lightly-roasted roma tomatoes instead of sun-dried, used kale instead of spinach and threw in some roasted cauliflower. I'll make this again.

• How to make homemade ricotta cheese

  • ellabee on July 01, 2015

    Miraculously easy. Used Trickling Springs creamline milk. Has a faint but distinct lemony taste, so would be worth trying white vinegar if that's not wanted. Used for stuffed shells at s.o.'s request; 12-13 shells uses up the cup of ricotta and fits the #28 (second-largest) gratin. Used second batch to stuff squash blossoms (Chez Panisse Veg. recipe).

  • Bloominanglophile on March 15, 2021

    I have made this ricotta recipe many times--works for me. We get a gallon of 1.5% milk delivered each week, and there are often leftovers. The milk is pasturized, not ultrapasturized, which is said to make a difference. Like Ellabee said, there is a lemony taste if you use lemon as the acid, so I would anticipate what you will use the ricotta for, and then decide if lemon or white vinegar would fit the flavor profile better.

• Thai ginger chicken stir-fry (Gai pad khing)

  • ellabee on December 31, 2013

    Made with chicken thighs and several subs: hoisin sauce for oyster sauce, tatsoi leaves and sliced mushrooms for onions and bell peppers. Good, but needs quite a bit of rice to handle the intensity of the sauce. Greens and mushrooms go well in this, but it could really have used the sweetness of the pepper, too. Will make again. Update Feb 2015: Made again, this time with two chicken legs cut up (trimmings made pint of nicely jellied stock and a small container of schmaltz) and specified ingredients. Only really Thai aspect is fish sauce and the thin, not-abundant liquid; would be best if served as one of many dishes, with high ratio of rice to recipe.

  • debkellie on March 17, 2022

    Simply "yum". I added 2 Thai red chillies & served with Pad Thai noodles... delicious.

• Green curry veggie burgers with black beans & walnuts

  • ellabee on July 06, 2014

    All but the cilantro are pantry ingredients here. Update fall 2022: Halved, recipe still made 8 patties. Buzzed beans, eggs, & curry paste with stick blender; chopped walnuts by hand (for my preferred texture, key to minimize pieces larger than quarter-inch). Used an extra Tb of flour. Made yogurt/lime zest/lime juice/scallion sauce to accompany. Would be good in a bun with pickled red onions & avocado.

  • ellabee on November 05, 2022

    Good use for frozen beans (cooked in pressure cooker; rest used for chili). Adjusted recipe for available beans. A great thing to have in the freezer along with salmon/tuna patties. Often-picky-eater J. ate 3 at a sitting, with yogurt sauce. Flavor deepens with storage (reheated), but it would still be better with a bit more curry paste.

  • krobbins426 on July 05, 2014

    Delicious! Not nearly as spicy as I thought it would be, but the flavor of the green curry came through. Also tasted great a day later and heated on the grill. Since they were pre-cooked, they held their shape on the grill.

• Lentil, mushroom & sweet potato shepherd's pie

  • ellabee on January 22, 2014

    " lentils, with mushrooms, carrots, celery, onion—enlivened with red wine, bay leaf, smoked paprika, tamari, garlic and parsley. I am not sorry that my paprika was a little on the spicy side, which made a nice contrast to the sweet-as-can-be mashed roasted sweet potato topping. But the secret ingredient that makes the lentil filling all hold together, because of the starch it releases: steel-cut oats. Brilliant. And perfect for assembling to freeze for baking later. " <--Margaret Roach, 6 Jan 2014 http://awaytogarden.com/lentils-including-sweet-potato-shepherds-pie/

• Winter wheat berry salad with figs and red onion

  • ellabee on January 24, 2018

    A nice grain salad to have on hand for lunches; will make again. My first outing with wheat berries, so consulted other sources on cooking them; berries soaked overnight needed an hour on the stove to reach desired texture, as Deborah Madison said they would. (Good candidate for pressure cooking; that might even obviate soaking.) No source mentioned skimming off the tan foam that develops when the berries first start cooking, but I'm glad I did. Subbed freely what was on hand: white wine vinegar for rice wine vinegar, dried apricots for figs, pistachios for almonds, lime zest for lemon zest. Used mint for the herb; cut honey in half. Important for flavor-blending to cut salad ingredients very small, so they're not much bigger than the fully swelled wheat. Significantly better after a day; note, though, to take out of fridge several hours before serving to reach room temperature. Otherwise the texture of the berries is unpleasantly stiff and grainy.

• Frittata with Iranian feta, tarragon and tomatoes

  • mlbatt on November 21, 2013

    This makes a delicious quick supper. It tastes even better if you let it cool for 10-15 minutes before serving. I make this all the time using sheeps milk feta (Israeli or French) and drained canned diced tomatoes. If I don't have fresh tarragon, I use dried (and add it to the eggs).

• Rich no-cream wild mushroom pasta sauce

  • cwlewellen on July 17, 2017

    Served over polenta. I used chanterelles, shitake and button mushrooms. I should have cut back on the porcini since I had such good mushrooms. The sage was a bit strong. Would make great filling for crepes.

  • sturlington on September 18, 2013

    Very mushroom-y. This would also make a good sauce for sauteed chicken breasts. I am going to try thinning the leftovers to eat as soup--maybe add some noodles.

• Melissa Clark's chicken thighs with green tomatoes, basil, and ginger

  • cwlewellen on March 23, 2016

    This was great. It froze well.

• Green beans with almond pesto

  • lorloff on December 28, 2016

    This recipe was a tremendous hit. I made it with regular green beans, haricot verts were not available. I added a Mexican mineral to the blanching water that keeps vegetables bright green and it worked perfectly. The pesto was fantastic and perfect with the beans. I brought it to a friends house for Thanksgiving and it was a real hit. I doubled the garlic, and substituted Macarona almond oil for some ½ of the olive oil and used a very good flavorful olive oil in the dish.

• Slow-cooker pork vindaloo

  • lorloff on December 30, 2022

    Loved this dish! Added 2 T mustard oil and reduced the mustard seeds to 1/4 and used 1/2 cup of malt vinegar that I added with the pork when I added it to the slow cooker. Used this instead of the white wine vinegar. It was absolutely delicious. Highly recommended.

  • Melissa_427 on January 26, 2022

    Outstanding! Really enjoyed this dish! Prepared the caramelized onions and spice mix the night before so I could quickly throw everything in the crockpot during my lunch hour - worked like a charm!

• Spiced lentils with egg

  • Aggie92 on September 11, 2014

    I want to like this recipe, I really do. The garam masala really overwhelmed this dish. Maybe that was because I made a fresh ground batch (from "At Home with Madhur Jaffrey") so it was pretty potent. Lentils (and beans for that matter) can always benefit from a little acid, so I added the juice of a lime. The cilantro flavor also completely disappeared while it was baking in the oven. I think this recipe could be improved by using curry powder instead of garam masala, adding some minced ginger, and a hot chile pepper. Save the cilantro and garam masala to use as garnishes. On a positive note, the egg was divine with the lentils.

  • eliza on September 28, 2015

    I also found this quite bland and would not make again. I managed to rescue it with some extra heat, some flavourful stock and some lemon juice.

  • Etherecat on August 28, 2016

    This was great, although I slightly overcooked the egg. A squeeze of lemon juice was a great addition.

• No-knead challah

  • Aggie92 on December 29, 2018

    So good and so easy compared to the Baking with Julia recipe I usually make. Substituted extra virgin olive oil for the butter, and used Morton’s kosher salt for the 1.5 tablespoons (!) of salt. Sounded like a ridiculous amount of salt, but the bread was perfect. Love, love, love this recipe!

  • rionafaith on October 29, 2020

    This made great challah with less work than usual. Makes a lot of dough -- it calls for you to portion out 1-lb lumps of dough, and I got 4 that were just slightly under a pound each. They made for pretty small loaves -- I would probably only portion it into 3 loaves next time. I braided all of them but only baked 2 and froze the other two formed loaves without baking. Recipe recommends freezing the portioned dough without forming but it seemed silly to have to form the loaves later, so we'll see how this works out! I plan to let the unbaked loaves thaw in the fridge overnight, then allow to rise before baking and I'll report back on how that works out.

• Light & easy broccoli salad

  • Aggie92 on December 30, 2016

    Fabulous and easy! Served this as a part of Christmas dinner and it was a big hit. I had an avowed mayonnaise hater at my table and he liked this salad a lot. The amount of mayonnaise was just enough to barely hold the slaw together. Used the slicing disc on my food processor to get more recognizable pieces of broccoli. Substituted the optional dried cranberries for dried currants, toasted sliced almonds for the slivered, 1 Tablespoon honey for sugar, and used a Meyer lemon (including the zest). Without the almonds this holds very well in the refrigerator for several days.

• Honey-mustard Brussels sprouts

  • Aggie92 on November 05, 2016

    Too much vinegar in the dressing. I would cut it in half or eliminate it all together. Other than that I really like the idea of honey-mustard with Brussels sprouts.

  • chawkins on November 10, 2016

    This is okay. I used lemon juice in place of the apple cider vinegar and instead of whole grain mustard and honey, I used honey Dijon, just because I have two opened jars in the fridge.

• How to make pumpkin soup in 20 minutes

  • Aggie92 on October 26, 2022

    Sadly this was a miss for me. The 20 minute time line does not allow for the onions and garlic to cook through. Just wound up tasting like raw onion and too much cayenne pepper. Not a fan and will keep looking for a better (and quick) pumpkin soup for cold rainy day lunches.

• Strawberry and honey sorbet

  • Christine on June 25, 2014

    I usually make strawberry sorbet using the recipe from David Lebovitz's The Perfect Scoop (which I love), but was intrigued by the idea of using honey as a sweetener instead of sugar. This version was delicious made with really fresh local strawberries, especially right out of the ice cream maker. Left in the freezer, it got a little icy, but if left to soften a bit before eating, it's not really a problem.

• Orzo salad with spinach pesto, olives & feta

  • Christine on October 28, 2012

    I didn't follow this recipe exactly. Instead, I simply made the pesto sauce portion of the recipe and combined it with pasta and some feta cheese. I found the pesto to be quite flavorful and I would definitely make it again. The lemon juice really helps brighten the sauce and helps it stay a bright green color.

• Roasted eggplant salad with smoked almonds & goat cheese

  • Christine on January 21, 2014

    My main reason for making this was to use up some smoked almonds in my pantry, but I must say it was surprisingly delicious. However, if I made it again, I think I would use cilantro instead of parsley, but that's just a personal preference. Also, I found it a little on the oily side, so I think I would try using a bit less next time as well.

• Banana-date cake

  • Waderu on January 27, 2013

    Made it as a cake and it wasn't thick enough to split and fill so I made a strawberry cherry sauce to go on top. Next time I will make as muffins and fill with bananas and Nutella. Made it for adults. Easy and good.

• Cheesy vegetarian lasagna

  • Waderu on November 03, 2013

    I forgot to buy mushrooms and don't like zucchini - the red pepper, onions, eggplant, spinach combo were great. Love not boiling noodles. Will definitely make this again.

  • imaluckyducky on October 13, 2017

    Solid, easy recipe. The mushrooms add a distinct umami earthiness to the dish that I love. Made two 8x8 pans instead of a 9x13 pan with great success. Was able to assemble and freeze the second pan - when thawed and cooked it turned out on par, if not better, than the pan assembled, cooked, and eaten the same day.

• Summer farro salad with tomatoes, cucumbers & basil

  • Waderu on May 11, 2014

    Amazing salad! There was a lot of liquid left at the end so I just strained it off as suggested. Made it two ways after cooking the farro, onions, stock: 1)grape tomatoes, basil, feta, cucumbers and 2)chopped grilled asparagus,chopped grilled mushrooms, feta, basil. I think you can use it as a base for lots of combinations.

• Slow cooker curried vegetable and chickpea stew

  • Waderu on February 25, 2013

    Will definitely make again, but needed a little bit more spice.

  • krobbins426 on December 28, 2012

    Needed the extra large crock for the slow cooker. Made a tremendous amount of food.

• How to cook beans in the slow cooker

  • Waderu on February 10, 2013

    Great way to cook beans. Just check after 4 hours, might need to turn the cooker to low.

• Lasagna-style baked ziti

  • Waderu on February 16, 2014

    I used Italian-seasoned seitan instead of the meat, and smoked cheddar cheese instead of mozzarella... added a little red wine to the sauce. Used whole wheat pasta. The family loved it.

  • RuthGo on May 23, 2013

    I don't mix and meat so I put in a full container of ricotta to make up for it. I also increased a number of the ingredients because I was making 16 oz of pasta. I really liked it but I might look for something else to add in to make up for the lack of ground meat.

• Grilled halloumi and quinoa salad

  • MollyB on May 08, 2018

    Pretty good but not great. It seemed like there wasn't enough dressing on it. I ended up adding some of the Ladolemono dressing from Michael Psilakis' "Live to Eat" cookbook, and that made it a lot better. I would probably at least double the amount of dressing if making it again, or I might just use the Ladolemono instead.

• Cheesy spinach slow cooker tortellini

  • MollyB on June 21, 2019

    Simple, tasty, and easy (though not very complex). Good quality tortellini and sauce make a difference- we liked it with Trader Joe's arrabiata sauce and Costco tortellini..

• Chicken tenders

  • MollyB on April 24, 2022

    Very good, easy chicken tenders recipe. You could liven it up by adding more seasoning (chipotle powder might be good) to the mayo mix, but it was quite good and very child-friendly as is. We tried the ranch dip and the honey mustard dip- we all liked the honey mustard and did not like the ranch.

• Grilled cherry tomato, corn, and goat cheese pizza

  • Vanessa on August 10, 2013

    Awesome. Since I don't have a pizza stone, I used the cookie sheet, put the za on it (no preheating the pan, since it took a while to build the za) and cooked it with the grill as hot as it will go. The results were incredible and we'll do this again. In fact, it would make a great party dish. Plus, all kinds of other toppings would also be terrific.

• Cauliflower purée (Purée de chou-fleur)

  • TrishaCP on December 15, 2018

    This is a great sub for mashed potatoes. I agree it doesn't need all of the milk.

  • nicolepellegrini on November 15, 2018

    Really tasty and a nice substitute for mashed potatoes! I did use olive oil instead of butter to keep it lighter and it was still plenty rich for my tastes.

  • Jenny on November 24, 2018

    I made this tonight for a side dish. I only used about a cup and a half of milk for one head of cauliflower - and I added about a tsp of garlic Parm seasoning after pureeing (I used an immersion blender). This was a fantastic side dish.

• Sheet pan honey-chipotle chicken and sweet potatoes

  • TrishaCP on January 04, 2018

    Easy and tasty. We marinated the chicken (boneless, skinless thighs for us) and sweet potatoes overnight. We baked for about 10 minutes longer to ensure all the sweet potatoes were cooked through. We didn't serve with rice either- just a green salad. (With all the potatoes, not sure why rice is suggested? But we also don't have a problem with heat.)

  • FJT on August 24, 2017

    This was an easy weeknight dinner. I didn't serve this over rice as the recipe suggests, just added some steamed green beans. The marinade is delicious!

  • KarinaFrancis on September 22, 2017

    Easy and delicious! I marinated the chicken in the morning and popped it in the oven when I got home. I cooked the sweet potato separately, which I wouldn't do next time so they can absorb the juices. A definite make again

• Elderflower champagne cocktail

  • TrishaCP on June 01, 2021

    This is pretty refreshing, and definitely low alcohol. I missed some booziness though- may try experimenting without the club soda.

  • bching on June 08, 2019

    Delicious and low alcohol. Drink this for the whole party!

• How to roast your own coffee beans

  • zorra on October 10, 2015

    The little green Yirgacheffe beans in an Ethiopian grocery beckoned us to try roasting our own coffee. These instructions were just right for first-timers, with cautions to open doors & windows to start. Resulting brew was good, but we'll go darker next time.

• Pork stir-fry with asparagus and sugar snap peas

  • nicolepellegrini on July 30, 2019

    Tasty and quite simple stir fry. I cooked the vegetables for a much shorter time, however, to keep them crispy and fresh.

  • mrsmadam on December 31, 2017

    Great flavor and came together effortlessly. MLA really liked it.

• Caprese chicken pasta casserole

  • nicolepellegrini on February 01, 2021

    Made this with some leftover roast chicken. Instead of cooking the pasta in so much chicken stock, I just added the pan juices from the roast chicken to the cooking water. Made with large shells. This was...ok, but a bit dry.

• Easy rhubarb coffee cake

  • nicolepellegrini on May 29, 2021

    Very easy, and tasty! Came out just right.

• Gingerbread bundt cake

  • debkellie on November 30, 2017

    Didn't add the frosting initially .. the cake alone has a divine ginger "with a kick" flavour .. love it! The frosting would add a little more moistness.. perhaps I gave the cake itself too long, but it seems a little "dry". Hoping the frosting will fix that!

• Australian folded eggs

  • debkellie on October 02, 2022

    I love the footnote they added "February 2021 update: When we first posted this recipe, we called them Australian Folded Eggs because of their ubiquitous presence at Australian all-day cafes in New York City. We’ve since learned that many Australians have never used this term, so we now just call them Folded Eggs". Been in Oz for 45 years... working in restaurants & catering and never, ever heard of folded eggs!

  • fairyduff on October 02, 2022

    Perfect quick breakfast eggs. This will become my standard recipe.

• Lemon drop martini

  • debkellie on April 24, 2022

    It does need the glass crusting for the extra sugar hit. Without it, very sharp!

• How to cook asparagus in the oven

  • AgusiaH on April 27, 2014

    Excellent recipe! 17 min in the oven is just perfect for me.

• How to roast a leg of lamb

  • EdM on December 08, 2020

    Good flavor for relatively simple prep for bone-in leg. 135 degrees is perfect, but takes nearly 2 hours at 325 oven. Picture of rosemary coating is not per recipe, which just lays coating on top. OK, but to coat all sides would need to pre-oil/mustard coat before roasting.

• How to cook perfect salmon fillets

  • EdM on June 27, 2018

    For wild Pacific salmon, this recipe works best if salmon is fatty, like in the pictures. Early season lean salmon can work, but must be thin cuts, or cooked a different way, with moisture.

• Weeknight roasted chicken with lemon and sage

  • EdM on April 20, 2017

    Start with cold cast iron pan. 50 to 70 minutes, depending on chicken temperature at start.

• Persian barberry rice (Zereshk polow)

  • EdM on January 04, 2021

    Boil rice around 8-10 minutes, not 12, then drain and rinse with tepid water to stop cooking in colander. Then steam for 35-40 minutes. Made yogurt tahdig with butter, oil, and saffron instead of plain rice, for a tasty modification, but probably unnecessary with the flavorful primary ingredients. Cook on medium heat for 5 minutes, then very low temp steam.

• Roasted chicken thighs with fennel & lemon

  • EdM on November 21, 2022

    Easy and delicious. 4-6 (small to medium) thighs are maximum for being able to toss/mix with all other ingredients; if more than 4 servings, toss half at a time and use two baking trays. Some salt and pepper when mixing, remainder when on tray. Rotate tray once during cooking. Cook until thighs 175 degrees (quick broil if necessary for skin color). Save some fennel fronds for serving garnish, as in photo. Website comments ideas: Try orange if no Meyer lemons. Serve with rice, or with quinoa and arugula.

• Grilled Parmesan broccoli

  • EdM on May 31, 2020

    Coals should be well covered with ash, to allow 10 minutes of grilling. Don't cook longer than it takes to get light char.

• Smoked salmon and crème fraîche kettle chips

  • EdM on January 20, 2020

    Easy on the crème fraiche, or it will overpower the salmon.

• Flat iron steak with salsa verde

  • EdM on August 25, 2019

    Easy to make, flavorful salsa is perfect complement to flat iron.

• Orecchiete with chanterelle mushrooms, sage, walnuts, and brown butter

  • EdM on September 02, 2019

    Flavor is dominated by walnuts, brown butter, and sage, with chanterelles mostly for texture. Tastes good, but a waste of chanterelles.

• How to make French onion soup

  • EdM on December 25, 2021

    Homemade beef stock simmered with herbs - thyme, bay, parsley - is best, of course. (If purchased broth, beef or chicken, consider adding bouquet garni.) Slice onions thin, less than a quarter inch. I used 1 c. white wine, or more, instead of half cup. Butter or oil the toasted baguette slices.

• How to cook moist and tender chicken breasts every time

  • EdM on March 18, 2019

    Too many variables to rely on a blind formula like this. Chicken breast thickness, initial browning, starting temperature, pan temperature, etc., can result in under- or over-cooking. If you hit the sweet spot, good, but not easy. And, it won't look great when done. Four stars for simplicity, and two stars for result, so I gave it three.

  • eliza on June 10, 2019

    I have tried this several times and I have to agree with Ed's note that there are too many variables to make this a reliable method. I get chicken breasts from a local butcher, and they are often really large, so I found this method didn't work well for me. Taking the internal temperature with my instant read thermometer helps though.

  • anya_sf on November 12, 2018

    Great, reliable method. Perfect for chicken caesar salad if you don't have time to brine and grill chicken breasts.

• Grilled chicken tacos

  • EdM on September 10, 2022

    If stovetop cooking, 5 thighs (1.1 lbs) fit in one 10-inch grill pan, makes about 8 tacos.

• Brown butter soft scrambled eggs

  • EdM on October 03, 2022

    Adds earthy nutty flavor but replaces much of the egg flavor. Interesting, but not better than well made scrambled eggs.

• Mushroom risotto

  • EdM on February 17, 2023

    Good recipe but adding porcinis or other dried wild mushrooms (reconstituted) and their broth would help intensify mushroom flavor. Add more liquid - hot broth/water/milk - when done, to thin consistency a bit before adding Parmesan.

• Brussels sprout melts

  • EdM on November 15, 2022

    Hard to cook brussels sprouts thoroughly - perhaps should add earlier to onions or slice thinner with mandoline.

• Pasta al limone

  • EdM on October 22, 2020

    Yum, with linguini. 4.5 stars flavor, but 2 stars for healthy ingredients. Try just oil, or less butter, next time?

• Baked cod with lemon, garlic, and herbs

  • EdM on April 02, 2020

    Quick to prepare and easy to cook, but result depends entirely on good fresh fish (any white fish) and herbs.

• Perfect filet mignon

  • EdM on September 13, 2021

    Works great for 1.5 - 2 inch filets, 20-30 min (depends on steak temperature at start) at 250 - 275 degrees before final sear. Use any compound butter desired (I prefer more herbs), put on steaks and serve immediately - no need to rest after reverse quick sear.

• One-skillet cilantro-lime chicken

  • EdM on September 13, 2019

    Careful not too overcook during last covered pan step.

• Oven-roasted honey Dijon salmon

  • EdM on August 22, 2020

    Super easy, good accent flavor, not strong. Top doesn't brown as shown in picture. Roast 10-12 minutes, instead of 12-14, depending on thickness.

• Crispy skillet-fried potatoes

  • EdM on January 20, 2021

    To ensure no sticking in pan, soak potatoes after cutting in bowl of water for a few minutes, drain and dry. Cast iron pan - after initial sizzle, turn down heat to low for covered cooking, 15-20 min. Nice and creamy inside, crispy outside.

• Honey-glazed salmon

  • EdM on May 29, 2022

    Very easy, and glaze flavors complement without overwhelming salmon. Can use chives and parsley for garnish instead of scallions and cilantro. A quick pass under broiler before salmon completely cooked can help top appearance.

• Mustard-braised potatoes with chicken thighs

  • EdM on January 17, 2020

    Easy one-pan dinner, with a salad or side of greens. Small round potatoes best, no more than 1.5" diameter, or they won't completely cook. Remove chicken from fridge and open to air an hour before, then pat skin dry and season. Sear chicken with very little oil (recipe "glug" < 2 T); browning comes from sear, not from subsequent roasting. Careful with stock quantity (1 c max), or it won't cook down and thicken in oven. After boiling, 400 degrees oven for 30 minutes.

• Garlicky sautéed shrimp with creamy white beans and blistered tomatoes

  • blintz on November 15, 2020

    Delicious easy recipe. I marinated the shrimp for about 4 hours ahead of time. Don’t forget the lime juice before serving.

• Ottolenghi's Bridget Jones's pan-fried salmon with pine nut salsa

  • L.Nightshade on February 26, 2019

    This salsa is to die for; I could eat it all with a spoon. Sautéed celery and pine nuts are combined with briny capers, olives, saffron water, soaked currants, parsley, lemon zest, and lemon juice, creating the most crunchy, nutty, sweet, salty delicious salsa. I don’t like celery, and I usually only use salted, not brined, capers, but this is perfect. It’s great on the simply seared salmon, but I can’t wait until grilling weather so I can put it on grilled salmon. And duck. And chicken. And tofu. And by the spoonful. It’s exactly my style, and simply elegant enough to serve guests.

• Roasted potatoes with bacon & Brussels sprouts

  • TCuiziniere on December 20, 2014

    Don't wait, cook the Brussels sprouts at the same time as the potatoes. The potatoes and bacon were overcooked by the time the sprouts were done.

  • mharriman on August 09, 2020

    I followed another reviewer’s suggestion and put everything in the oven at the same time at the lower temperature. Everything was done in 30 minutes. I did substitute baby red potatoes cut in half for the Yukon minis. This was a very good side dish. Will repeat.

• Mushroom and garlic spaghetti dinner

  • Astrid5555 on April 23, 2020

    Done in 15 minutes, super quick lunch option while working from home. Nothing special but if you like the garlic-mushroom combination, a good pasta dish.

• Broccoli and cheese risotto

  • Astrid5555 on March 12, 2023

    Delicious, whole family happily had seconds.

• Extra-quick no-cook Meyer lemon ice cream

  • Astrid5555 on December 22, 2012

    Hurry and harvest your Meyer lemons, in only 30 minutes you can enjoy a truly delicious dessert!

• Coconut tapioca pudding with smoked sesame seeds

  • Astrid5555 on November 04, 2012

    Great taste, soupy consistency, did not thicken properly. Used whole vanilla bean instead of vanilla extract.

• Spicy lentil wraps with tahini sauce

  • eliza on December 21, 2013

    I love these wraps. It's a bit of work to make everything, but it is so worth the effort. All the parts can be refrigerated for a few days (except the shredded cabbage which must be prepared fresh). I streamlined by using a bottle of prepared red peppers instead of the fresh ones. I'm pretty sure these are vegan too which is a bonus. A few extra notes:the recipe makes a lot of filling and leftovers can be frozen. Shredded carrots make a nice sub for the cabbage if desired.

• Rhubarb curd

  • eliza on July 31, 2017

    Didn't like this at all. It was very sweet, and couldn't taste rhubarb at all. Additionally the colour was unappetizing (there's a picture in the post which is definitely not the curd). Won't make again and will stick to lemon curd in future.

• Roasted cauliflower & potato soup with dill whipped cream

  • eliza on February 22, 2016

    This soup turned out bland despite the many steps and ingredients used. Next time I won't bother with it, instead will go back to my tried and true 4 ingredient recipe from my Mum.

• How to make kombucha tea at home

  • eliza on August 05, 2020

    Started my first batch of this today. I made half the recipe using loose tea and white sugar. (I halved all ingredients except the tea). The half recipe fit into my largest mason jar. Update: bottled my first bottle after 10 days and left it to carbonate.

  • rionafaith on August 19, 2017

    Started a batch today using my homemade scoby. I used regular granulated sugar and 2T loose Turkish black tea, along with 2 cups of the liquid from making my scoby as the starter tea. I'll report back in 7-10 days!

• Grilled cabbage wedges with spicy lime dressing

  • eliza on January 15, 2016

    Based on the glowing reviews on the site, I was expecting this to be better than it was. The basic idea is good (grilled cabbage with a dressing), but the resulting dish had some problems. The dressing was thin as it didn't emulsify well and was also very sour. The heat from the cayenne was just right. I will make again, adjusting the proportion of sour to oil, and perhaps adding a few drops of honey. Grilled cabbage tastes wonderful!

• No-knead sweet potato dinner rolls

  • eliza on December 07, 2017

    Very easy rolls that taste great and involve a minimum of work. Will definitely make again. You can use squash for the sweet potato if desired. I placed mine closer together than stated on the recipe and they came out taller. Froze well.

  • eliza on October 19, 2022

    Made these again with squash this time and subbed 1 cup sifted red fife flour for 25% of the white flour. I'm sure I could go to at least 50%. I also used oil instead of butter (so much easier). Mixed in the evening with a long prove in the fridge overnight then baked in the morning. Rolls at 100 g each, made 13, baked 22 minutes. Delicious rolls.

• Spinach, white bean, and Taleggio pizza

  • eliza on May 17, 2016

    This is a very simple recipe for a pizza and thus is very easy to make quickly providing you have the ingredients on hand. I liked the combo of spinach and cheese with white beans. I usually use the no knead pizza dough from Jim Leahy or jamie Oliver's pizza dough with my pizzas. Baked with a pizza stone under a metal baking sheet.

• Heatwave carnitas

  • eliza on February 24, 2017

    My go-to slow cooker carnitas recipe. Reduce the salt to 1-2 tsp as 2 tbsp is way too much. Very easy and delicious. Some extra notes, there's no need to remove the fat from the pork butt, I've done it both ways and the amount of fat in the sauce is about the same either way. Also can use a couple of tenderloins and it works perfectly that way too. Since I first made this, they have changed the picture to a less appetizing one, for some unknown reason.

• Chipotle chicken fajitas with creamy black bean spread

  • eliza on January 13, 2014

    A really good recipe for fajitas. I loved the marinade on the chicken and it came together quite quickly. It's quite spicy, but this can be controlled by adjusting the amount of chipotles. My go to marinade now.

• How to make the best Instant Pot hummus

  • eliza on March 09, 2022

    I’ve been trying many different hummus recipes in an attempt to find a good creamy one that’s not too much work. This was a very good basic recipe. I used the darker chickpeas (which have slightly tougher skins) and it was still creamy. I followed the recipe as to salt and timings, but added a pinch of baking soda while cooking in the instant pot. I didn’t add all the water either, opting for more lemon juice. At the end I did increase the salt a bit (just personal taste). Will repeat as it’s very easy and very good. Much easier than the recipes where you remove the skins and just as good IMO.

  • eliza on April 03, 2022

    Made this again with regular light chickpeas. This has become my standard go to recipe for hummus.

  • rionafaith on July 14, 2018

    Good basic hummus -- very creamy! I did not need that much additional water. Still have to remember to pre-soak chickpeas the night before, though -- I may try soon to see if I can just cook them additional time instead of soaking.

• How to make a single jar of fruit jam

  • eliza on September 08, 2017

    This is a great idea to use up fruit that is languishing in the fridge or freezer. The basic method stated here is fine, however not every jam requires 20 minutes of boiling time. I made red currant and peach jam as a test, and only had to boil for 9 minutes to get a set. Since it's only a single jar, you can get away with using less sugar if you plan to use it quickly. Note that red currants are very seedy, so avoid them if you don't like seeds!

• Meyer lemon grain salad with asparagus, almonds, and goat cheese

  • eliza on September 06, 2015

    The recipe uses a grain mix that I can't get so I used wheat berries and quinoa. Also subbed the asparagus with blanched snow peas from the garden, and used regular lemons. Liked it a lot and so did my family. It's good to make the dressing on the sour side to stand up to the grains. Keeps well for several days. (Note: I've started cooking wheat berries in my instant pot...30 min high pressure then quick release...and they are much quicker that way)

• Two-minute creamy salad dressing

  • eliza on September 17, 2020

    I often have some homemade mayonnaise to use up and this dressing is a good way to do that. It was very good on my home grown salad and potatoes. A good all purpose dressing.

  • Lepa on April 11, 2021

    This has become a family favorite and the salad dressing I make almost daily. It's delicious and easy!

• How to make your own kombucha scoby

  • eliza on July 04, 2020

    Started the process on July 3 2020 with Marks and Spencer tea and Cathy's kombucha as the starter. My starter had a small SCOBY in it so I included that. Temperatures are higher than the recommended 70 Fahrenheit (about 21 Celsius) so I may get some results a bit sooner than the usual 3 weeks or so. Updated to add: I was successful in growing the SCOBY and have now started my first batch of kombucha.

  • rionafaith on July 22, 2017

    Started this process tonight! Used 1T loose black tea brought back from Turkey and GT's original flavor kombucha as the starter. Fingers crossed! UPDATE 8/19: Scoby has developed beautifully (it's nearly half an inch thick and an opaque cream color) and was probably ready a week ago. Most of what I read said the liquid from growing the scoby would probably be too acidic to drink, but it's not bad! I may try bottling it while waiting for my real kombucha to brew. Made a big batch of tea today and started the next step: https://www.eatyourbooks.com/library/recipes/875204/how-to-make-kombucha-tea

• Banana date smoothie

  • eliza on July 21, 2016

    This was good. I omitted ice cubes and used frozen banana. I used regular milk and left out the chia. It's very sweet from all the sugar in the dates. Make sure dates are very soft or soak first to soften.

• How to make sourdough bread

  • eliza on October 24, 2015

    This is a nice sourdough bread. Just a few notes, it would be a good idea to read the entire set of instructions if you were going to make this, simply because it takes a few days to accomplish. I had just fed my starter the day before so I was ready to go with the first overnight section. The next day I ran out of time and so I kept it for an extra day and baked it on the third day. For me the amount of salt was exactly right. A really nice bread with a fairly tight crumb and a thin crackling crust

  • eliza on October 31, 2015

    I made a second version with part whole wheat flour (2 cups out of the five and a half were whole wheat). It was a complete success. Crust is a little bit harder than with white flour.

  • KarinaFrancis on January 20, 2019

    This was a total failure for me which was disappointing after 36 hours of pre work. The dough was a hard lump after the first addition of water and big lumpy cottage cheese after the second addition of water. It never came good, yet I stupidly persisted and ended up with a flat disc of underbaked starter. The search for a sourdough that works for me continues

• How to make eggplant noodles

  • eliza on July 27, 2016

    I tried this because it looked easy and I had eggplants from the garden. It turned out ok, a bit bland but that was easy to fix with some extra seasonings. It doesn't look great on the plate and I find eggplant a bit weird to cut on the mandolin. The cut eggplant goes brown quickly so be ready to cook it right away. I'm not sure if I will make this again.

  • Barb_N on May 08, 2017

    Like Eliza I had a problem with the eggplant turning brown while I was cutting it- not a problem once cooked although my hands were stained also. Though the 'noodles' seemed to get very soft while cooking, the end result had a firmer texture. There was quite a bit of waste from the center of the eggplant where the seeds were. An interesting novelty, but I don't know that I'll make them again.

  • doughet on April 20, 2017

    These eggplant noodles are fast, easy, and packed with flavor. I made about half the recipe, using one fresh (harvested the day before) heirloom Italian eggplant. I used the spiralizer attachment for Kitchenaid mixer, which worked great! To make it even easier, I left the peel on, which also worked fine, although I might peel it next time, just so the bit of skin doesn't get stuck in spiralizer blade. The mix of olive oil and sesame oil give a lot of flavor to the noodles from the beginning, and a spoon of sambal oelek stirred in was perfect. I didn't use the full tablespoon because I was using less eggplant. The chopped peanuts were great; herbs are also flexible here -- I used a mix of orange mint and cilantro since that's what I have in my herb garden right now. My noodles did turn a light brown, similar to the online recipe picture, but not unattractive. This dish took less than 10 minutes from start to finish and made little mess. I'll definitely make this again.

• Kabocha squash soup

  • eliza on October 16, 2022

    I had a kabocha-like squash from the garden (cooked whole in the instant pot), so decided to try this. Used light chicken broth but otherwise followed the recipe. Made a nice sweet/spicy soup; I added some lemon juice at the end which sharpened up the flavours. I think this will store and freeze well. Probably won’t make again as I have other squash soups I like better.

• Honey mustard dressing

  • eliza on June 27, 2022

    A pretty good basic dressing. Will make again.

• Roasted broccoli and cheddar soup

  • krobbins426 on February 08, 2012

    Roasting the broccoli gave this soup tons of flavor. I thought maybe it could have used more cheese though.

• Trader Joe's butternut squash soup with ginger, soba, and fried pork crumbles

  • krobbins426 on June 25, 2013

    Used ground pork, rather than sausage. Used roasted butternut squash pureed into seasoned chicken broth. Still tasty, though I probably could have amped the seasoning a bit more.

• Best-ever beet and bean burgers

  • krobbins426 on January 16, 2013

    I would not call these the "best ever," by any stretch of the imagination. Flavor was just ok. Patties did not want to stick together. I've had better veggie burger patties made with beets. Would not make this again.

  • michalow on October 15, 2013

    Borrowing from other beet burger recipes, I added sunflower seeds, fennel seeds, and some grated gouda. Used lentils instead of black beans, dates instead of prunes, and omitted mustard. Served with a spicy pineapple chutney. Very nice.

• Creamy butternut squash orzotto (barley risotto) with toasted pecans

  • krobbins426 on March 02, 2013

    Made this last night. I forgot to weigh my squash ahead of time. Not a critical mistake, but I wasn't sure if I had too much. It looked like I didn't have enough stock, so I added more until the stock was nearly at the top of the shredded squash. I wouldn't say it was creamy, but it was still was quite tasty.

• Chorizo soup with shiitake mushrooms & chickpeas

  • krobbins426 on January 01, 2013

    Good flavors, but we thought it would do well with the addition of potato. It felt like there was too much broth.

• Fettucini with balsamic delicata squash & bitter greens

  • krobbins426 on October 15, 2012

    Added a small bit of bread crumbs to the squash before baking.

• Easy creamy mustard pork chops

  • adrienneyoung on June 07, 2020

    OK, and has potential, but not great as I made it. Could have been the less than ideal cider, could have been the browning of the very lovely TK ranch loin chops... but it was just... meh. Not the highest and best use of TK ranch pork, sadly.

• How to make stuffed peppers

  • adrienneyoung on April 01, 2017

    Meh.

• Roasted cabbage with bacon

  • adrienneyoung on September 18, 2020

    Fast and simple, but worthy. Gilding the (very modest) lily, next time I’ll try dressing it with more olive oil, grainy mustard. Or it would be good with sausages, perhaps.

• How to make quick and easy sheet pan nachos

  • adrienneyoung on May 11, 2020

    Not good. Cheese sauce was gloppy and uninteresting. Unusually, a miss from a site I love.

• Ina Garten's lemon yogurt cake

  • adrienneyoung on May 31, 2020

    This cake can be put together in 20 minutes. If that. Ridiculously straightforward. Good, too!

• Chickpea of the sea

  • Queezle_Sister on January 25, 2014

    This recipe makes a really nice sandwich filling. My kids love tuna, but because of the mercury, I do not like to give it to them very frequently. this recipe fills in nicely -- not tuna but it produces a similar flavor profile, with a fine texture and quite adaptable to additions of other spices.

• Slow-cooker beef and barley stew with mushrooms

  • Grywhp on January 27, 2013

    Great savory flavor and comes together easily. Subbed farro for the barley because that's what I had in my pantry. Contrary to several of the reviews on the Kitchn website, I found the simmer time to be spot on when using a nicely marbled chuck roast.

• Sara's Italian sweet and savory squash bowls

  • Grywhp on December 28, 2012

    The stuffing also makes an excellent pizza topping

• Warm farro salad with roasted squash, persimmons and pecans

  • Grywhp on January 01, 2019

    Tasty grain salad. I ended up mixing up and adding a bit more balsamic vinegar-olive oil. The persimmons at the store were too soft, so I skipped them and it was good but probably would be better with. Don’t skip the pomegranate seeds - they add tartness and texture. Would be good with arugula mixed in.

• Baked black bean and avocado burritos

  • Grywhp on September 24, 2016

    I routinely halve this recipe and use pepper jack cheese. Quick and easy, good for a weeknight.

• Easy rosemary-rubbed pork chops

  • Grywhp on September 24, 2016

    Tasty and simple. Didn't have any cooking juices to pour off, but the chops did release some savory juices as they rested. Paired nicely with roasted sweet potato wedges.

  • chawkins on February 11, 2015

    Delicious and super easy. I marinated the chops in the dry brine for about an hour, I was worried that the chops would be dry as the rub drew quite a bit of moisture out of them, but the chops turned out to be very moist. I also halved the rub as my chops were about half of the weight of the ones used in the recipe.

• How to make chicken lettuce wraps

  • bernalgirl on February 02, 2022

    Easy and delicious weeknight meal. Definitely use the optional green onion. I also added 2 stalks of celery finely diced.

  • sldoug on January 18, 2016

    Made for dinner and my kids loved them. Followed the recipe except cooked ingredients in different order. Served with chopped carrots, toasted sesame seeds and additional scallions. Definitely make again.

  • sldoug on March 26, 2016

    Made these again and they were a hit again. I use up whatever veggies I happen to have in the fridge (this time just 3/4 of a red onion and probably more than 8 oz of mushrooms) and I like how the chicken:veggie ratio is about 1:1. I forgot to chop up carrots for garnish and I wish I hadn't. The filling itself has one flavor and it's nice to add some additional fresh ingredients to add complexity.

• Ginger applesauce cake

  • bernalgirl on March 26, 2012

    Delicious, and truly comes together quickly. We wanted more ginger, thus added 3 T finely chopped crystalized ginger in place of nuts, and reduced the cinnamon to 1/4 t, keeping the ground ginger and ground cloves at 1/4 t, too. Great flavor and texture. Next time I'll use Bob's Red Mill Organic quick oats instead of rolled oats, which remain a bit too firm in this preparation. Yes, I'd be inclined to serve it as a quick breakfast or part of a brunch spread.

• Lemon braised chicken and beans with mint pesto

  • bernalgirl on June 25, 2012

    This looked and sounded delicious, but was terribly bland. Lemon perked it up a bit, but not enough, and the mint pesto made according to the recipe was unattractively greasy.

• Blueberry-oat quick bread

  • bernalgirl on June 05, 2012

    Very adaptable recipe! I made this with diced fresh cherries and added 2 T of canola to make the finished product slightly more tender. I baked them as muffins -- the recipe makes 14 muffins, I made 12 muffins and a mini loaf pan. I refrigerated the batter in the muffin tin overnight so we could have them warm in the morning, let them come closer to room temp while the oven was heating. They were perfectly done at 25 minutes, but start checking at 20 minutes if they batter is room temp. Great recipe, I'll be using this all summer long. I may swap out the cinnamon for half the amount of cardamom next time.

  • ssdrabek on September 04, 2012

    I made in a loaf pan and kids LOVED...I used dried blueberries instead for some reason my kids prefer the dried ones in recipes, turned out great!

  • minerva on June 11, 2013

    This was pretty tasty, but too sweet for a breakfast food. I was concerned about that as I added the 1 cup of sugar, and I was right. I might try it again with less sugar. As a dessert, it would be great.

• How to make a killer strawberry milkshake

  • bernalgirl on September 07, 2022

    Perfect heatwave treat, this really does make an excellent strawberry milkshake

  • emiliang on July 16, 2016

    Malted powder makes a big difference.

• Zucchini and olive breakfast cake, French-style

  • bernalgirl on July 24, 2012

    Great recipe, very savory. Subbed in 1/2 whole wheat pastry flour in for an equal portion of the all-purpose, and 2 thinly sliced scallions for the minced garlic, baked as muffins for 25 minutes, turning the pan halfway. Worth checking out the original NYT article for background and other ideas.

• Creamy pasta with tomato, bacon, and ricotta

  • bernalgirl on March 13, 2019

    Comes together in 20 minutes! A satisfying if not totally exciting dinner. Next time I will remove bacon after it crisps and add back to finish for better texture

  • sturlington on May 07, 2014

    Easy weeknight dish, and a good use for leftover ricotta.

  • Rinshin on May 12, 2014

    This was simple and satisfying. Ok use of leftover ricotta.

• Root vegetable slaw with orange-cumin dressing

  • bernalgirl on March 05, 2012

    This is gorgeous and delicious! I added a few thinly sliced scallions for color and a flavor pop, worked out great.

• Quick and tangy artichoke barigoule

  • bernalgirl on March 13, 2019

    Quick and easy but the carrots strike an odd note, maybe cut thinner and reduce volume?

• Ham bone, greens, and bean soup

  • bernalgirl on March 13, 2019

    Meh

• How to make a small, quick batch of applesauce

  • bernalgirl on February 02, 2012

    An aromatic, delicious applesauce with a nice depth of flavor. Not at all overpowered by cinnamon or other flavors.

• Spaghetti with mascarpone, Meyer lemon, spinach, and hazelnuts

  • bernalgirl on June 04, 2012

    So easy and delicious, great with pine nuts instead of hazelnuts.

• Velvety broccoli and feta pasta

  • bernalgirl on March 26, 2012

    Delicious! Easy! Nutritous! Serve on pasta, or leave it a little thicker to use as a dip with pita chips.

• How to make Mexican braised beef in a slow cooker

  • bernalgirl on March 05, 2012

    I've had success with most kitchn recipes, but this was quite bland. I would up the poblanos and garlic next time and possibly add some ground ancho chile when sauteing the onions. I finished it with the juice of an orange and that helped.

• Double spinach pasta casserole with pesto & Asiago cheese

  • bernalgirl on March 13, 2019

    Decrease oil or it will come out greasy.

• Mediterranean freekeh salad with collard greens and chickpeas

  • bernalgirl on May 21, 2020

    Very good salad, my collards were a bit limp so I blanched them, the fennel offered plenty of crunch and the combination is very satisfying.

• Sour cream and dill cucumber salad

  • bernalgirl on May 25, 2022

    A great summer salad just like my Hungarian great-grandmother used to make

• Boxty

  • bernalgirl on December 20, 2022

    One of the best uses for leftover mashed potatoes. Fold grated cheese and sliced scallions into batter.

• Creamy French mustard chicken

  • FJT on October 10, 2018

    Easy, quick and tasty. I didn’t have any wholegrain mustard, so just used Dijon; it would be better with both.

  • FJT on October 10, 2018

    Easy, quick and tasty. I didn’t have any wholegrain mustard, so just used Dijon; it would be better with both.

• Gnocchi lasagna with spinach, white beans, and sausage

  • FJT on November 09, 2019

    This was delicious. The only changes I made were to add some Italian seasoning and also some mushrooms that were in need of being used up. I've had requests to make this again soon and, as it's so much easier to make than lasagna, I may well oblige!

• Kerala coconut chicken curry

  • FJT on April 14, 2016

    This curry is absolutely delicious, but I now have a black layer of burned-on food to deal with in my new pressure cooker. It may just be that I made a rookie mistake with my pressure cooker, but there doesn't seem to be enough liquid in this recipe even though I added some extra because I was unsure. I will definitely make the recipe again as the spice paste is fantastic ... but I won't be pressure cooking it.

• Braised French onion chicken with Gruyère

  • FJT on January 13, 2018

    Tasty recipe that went down well with everyone. I personally didn’t find the cheese was necessary and I much preferred the sauce before the cheese was added and the whole thing went under the grill. I also felt it was quite a bit of work for the end result and used too many pans! Served with mashed potatoes and sautéed leeks.

• Tomato-braised lentils with broccoli rabe

  • FJT on October 18, 2017

    Nice and easy weeknight supper ... especially as I didn't follow the instructions to add the stock as you would if making a risotto, but threw most of it in at the start and left it to simmer away for 20 minutes on its own before giving it more attention.

• Gnocchi skillet with chicken sausage & tomatoes

  • FJT on July 10, 2016

    Very quick and tasty supper. I used chicken sausage for this as per the recipe, but I don't think I'll bother in future and just use regular sausages (they taste far better!)

  • lauren424 on April 29, 2022

    Made this with chicken sausage and cauliflower gnocchi. Very easy! Next time I would probably use regular gnocchi because the cauliflower gnocchi was a bit soft/mushy.

• How to pickle ginger

  • FJT on June 01, 2017

    I absolutely love the pickled ginger at my local sushi restaurant ... forget the fish, just give me a bowl full of the ginger .. so I was really keen to try this recipe. My ginger seemed to be quite young / tender and I sliced it on the thinnest setting on a mandolin, but the results were horrible (texture and taste) and I can only think that the ginger needed to be much younger / fresher or something. I also think the pickling brine needs to be much sweeter - the sugar is listed as an optional ingredient, but I disagree. I put the amount stated in and then a bit more and the end result tastes as if there were none at all. Overall very disappointing results.

• Carbonara orzo risotto

  • FJT on November 21, 2016

    Very easy midweek meal, if a little bland. I may try subbing chicken stock for the water next time.

• How to make easyHollandaise sauce in a blender

  • FJT on May 28, 2016

    Quick, easy and tasted good! I made a half quantity in a jar with my immersion blender and it worked well. Can't cope with anything more complicated when serving breakfast!!

• Honey-glazed pork tenderloin

  • FJT on April 01, 2017

    This was quite a nice recipe. I'd leave the rosemary out next time (adding it as a garnish at the end was weird - rosemary needs to be cooked!); otherwise everyone enjoyed it.

• Spicy cauliflower stir-fry

  • FJT on February 15, 2019

    This was fine, but I won’t be rushing to make it again.

  • anya_sf on March 21, 2017

    Good as a vegetarian main dish with rice. Tofu would be a nice addition, as would chicken.

• Creamy sun-dried tomato fettuccine

  • FJT on May 24, 2018

    Very easy and quite tasty. I was looking for a recipe to use up some sun-dried tomatoes and this fitted the bill. I would say that it tasted more of cheese and red pepper flakes than sun-dried tomatoes, but that wasn’t a big issue.

• Spicy ground pork & zucchini stir-fry

  • FJT on August 29, 2018

    Nothing mind-blowing, but a quick, easy and tasty supper.

  • anya_sf on November 04, 2022

    Ground turkey worked well instead of pork. I added some baby spinach as well, so a little extra seasoning was needed. Super quick and easy, this was a good weeknight dinner over rice.

• Honey-garlic chicken stir fry

  • FJT on April 23, 2018

    This would have been really bland as written, but I added some ginger and chile to give it more flavour and was glad that I did!

  • AliciaWarren on September 29, 2017

    To make this truly low carb, leave out the sweetener, in this case honey.

• Easy balsamic glazed steak tips and mushrooms

  • FJT on March 02, 2018

    This was indeed easy and very tasty. I didn’t have steak tips, but used an unknown, very thin cut of beef (like minute steaks) which I marinated for just an hour. Perfect recipe for times when you’re cooking in a tiny kitchen with not much equipment and not many pantry staples to hand (I’m in an apartment hotel for a while!).

  • anya_sf on October 14, 2018

    I forgot to marinate the steak tips, so I added the marinade to the pan after the meat was done cooking, tossed the pieces to coat, then removed everything before cooking the mushrooms. The flavor was fantastic. My family of 3 devoured everything, using bread to mop up the juices. Next time I may add some rosemary.

• Ina Garten's cider-roasted pork tenderloins with roasted plum chutney

  • FJT on November 15, 2020

    This was OK, but for all the ingredients in the marinade (which I left the pork in overnight) I had expected more flavour in the meat. I didn't make the plum chutney though, so maybe the two together really sing? There are better pork fillet recipes out there.

• Maple-ginger pork with caramelized sweet potatoes

  • FJT on November 20, 2016

    Very tasty. My sweet potatoes never did caramelise and I cooked them a lot longer than stated (and cut them much smaller too), but the flavours were great.

• Korean-style beef and broccoli bowl

  • FJT on September 19, 2017

    Simple and tasty - a really quick weeknight meal. I made this for 2 people, so halved the amount of beef but made the full amount of sauce and it was only just enough for 2! So, if making for 4 people I suggest doubling the quantity of sauce. I did not put any sugar in the sauce - having added a tablespoon of honey, extra sugar seemed like overkill and tasting the sauce confirmed this. This was a really good recipe and will be made again.

• Gnocchi with spinach, bacon, and blue cheese

  • FJT on October 28, 2017

    Quick and easy weeknight supper. The recipe says it serves 4 people with a 1lb bag of gnocchi ... they'd have to be 4 people with miniscule appetites though. My 500g bag of gnocchi (17.5 oz) states it only serves 2-3 people and experience tells me that is more accurate. I didn't use chicken stock; just the pasta water although I did add a splash of cream at the end. My dish had a lot more sauce than the photo and I melted the cheese into the sauce. My husband loved this (well, bacon) but I wasn't as keen (nothing wrong with it, but I've got better gnocchi recipes).

• Warm fajita steak salad

  • FJT on July 11, 2017

    This was really surprisingly bland.

• Tuscan chicken and mushroom skillet

  • FJT on November 21, 2017

    Tasty recipe with minimal work involved; fairly healthy too. Trying to show my mother-in-law that it is possible to enjoy a meal that fits her diet and doesn’t require heavily-stocked cupboards.

• Loaded black bean nachos

  • FJT on April 11, 2017

    As the recipe is written, the black bean mixture is bland; I followed a suggestion in the comments to add some chipotles in adobo and this gave the mixture a bit of zing which contrasted nicely with the cheese and pico de gallo - without the chipotles in adobo we probably wouldn't have enjoyed this much.

• How to make crispy baked sweet potato fries

  • FJT on July 03, 2017

    So far these are the best sweet potato fries that I've made. I used potato starch and got them fairly crispy. I checked the oven temp before I put the fries in and the oven was up to 400F, but these still took a good 10 minutes longer than stated in the recipe and another 10 minutes wouldn't have gone amiss (but the rest of the dinner was ready). I'm sure I'll make them again.

  • Yildiz100 on October 13, 2018

    I used potato starch and got a nice crispiness but they stuck SO badly. Parchment is not optional. They lose a lot of water and shrink a lot, so cut larger than you want them. I didn't watch the clock.but I think it took longer than the 25 minutes indicated.

  • KarinaFrancis on September 23, 2017

    I didn't get the crunch that I was hoping for but still turned out better than usual. I think it might need a few attempts to get right

• Baked potato casserole

  • Melanie on October 02, 2016

    Loved this dish - comfort food. Used chives instead of shallots.

• Earl Grey hot cross buns

  • Melanie on April 29, 2014

    Deliciously light hot cross buns although the earl grey flavour wasn't particularly pronounced. Used a mixture of currants, sultanas and candied orange peel (increased quantity by 50%).

• Strawberry-sour cream scones with brown sugar crumble

  • michalow on May 14, 2013

    Subbed white whole wheat for a fourth of the flour. Used a sprinkle of turbinado sugar instead of the crumble topping --just the right amount of sweet. Really delicious.

  • michalow on February 26, 2019

    This recipe has been updated by the Kitchn and now I don't like it as much. So disappointing--I wish I could retrieve the original.

• Cantaloupe salad with basil, fresh mozzarella & onions

  • michalow on July 06, 2017

    This was unexpectedly delicious! I'm not sure I followed the recipe's ratios, but the basic idea of cantaloupe, basil, mozzarella, red onion, and lime juice makes a great summer salad and, with a hunk of crusty bread, a satisfying light meal. I skipped the olive oil and don't think it would have improved things at all.

• How to make Brazilian cheese bread (Pão de queijo)

  • Krisage on March 29, 2020

    Yum! We subbed non-dairy milk to good effect and plan to try egg substitute next time, as well. Lacking Parmesan during COVID, we used 150g Beechers Flagship. Addictive!

• Red potato salad with scallions and radishes

  • Krisage on May 10, 2017

    Homemade ponzu: 1/2 cup fresh lime or lemon juice (or a combination) 2 tablespoons rice vinegar 1/3 cup soy sauce 2 tablespoons mirin (sweet rice wine) 2 tablespoons light brown sugar 1 pinch red pepper

• Vegan amaranth bowl with garam masala butternut squash

  • Krisage on September 18, 2016

    We roasted our own butternut and used fresh rainbow chard but otherwise followed the 'pe. Interesting flavor combo!

• Hot corn casserole

  • Krisage on December 26, 2018

    Took this to a holiday potluck. The jalapenos add a nice zing!

• Rainbow veggie noodle salad

  • Krisage on December 11, 2017

    Used only cabbage, zuc, carrot, and avocado to good effect for a slaw.

• Crispy orange ground beef & veggies

  • Krisage on April 29, 2018

    Just as stated, quick and easy. And tasty to boot.

  • AliciaWarren on September 29, 2017

    To make this truly low carb, leave out the rice.

• One-pot creamy broccoli pasta

  • Krisage on July 08, 2020

    Subbed pureed silken tofu for yogurt to good effect.

• Orecchiette with sausage and kale

  • Delys77 on July 05, 2013

    This was ok but required a bit of jazzing up with some lemon juice, lemon zest and chilli flakes. Overall it was a bit watery and bland as written.

• No-cook overnight steel-cut oats

  • jenmacgregor18 on February 09, 2023

    Ridiculously simple. It is chewy, but I do really like it. It won't hurt to let them soak for 2 nights.

• Cheese and onion sandwich

  • jenmacgregor18 on August 15, 2022

    I haven't had this for years. Wonderful! It would be great as a toasted cheese too.

  • Bloominanglophile on November 08, 2020

    When shopping in England, I would sometimes stop in Pret a Manger for a cheese and onion sandwich. This recipe is definitely a taste memory for me. It is NOT a pimento cheese sandwich without the peppers, which (to me) should be made with orange American cheddar. This should be make with a good, strong British cheese (Cheddar, Double Gloucester, Cotswold or Red Leicester are listed--I always use Cheddar). I suspect this sandwich inspired Ruth Reichl's "The Diva of Grilled Cheese" in her cookbook My Kitchen Year. I usually drink red wine with it, but a beer would be great, also. Because of the raw onions, you might want to be strategic about when you indulge in this rich treat!

• Baked Denver omelet

  • jenmacgregor18 on January 24, 2019

    Added some chopped mushrooms. Delicious.

• Easy Instant Pot French dip sandwiches

  • jenmacgregor18 on February 19, 2022

    simple prep and very good results. The beef was tender and jus very flavorful. I subbed italian seasoning for thyme. added a few bay leaves, 3/4 t garlic powder, 3/4 t onion powder, 1T soy sauce, 1T of Worcestershire, And I deglazed the onions with a bit of beer. I had cooked the beef the night before and it was very easy to slice while still cold from the fridge.

• Pineapple casserole

  • jenmacgregor18 on December 26, 2022

    This was not for us.

• Crispy, cheesy potato stacks

  • aeader on April 11, 2021

    Very good, will definitely make again. Stacks came out of the muffin tin without too much trouble, probably the benefit of having used a non-stick pan. However, I don't think non-stick pans are supposed to be used with the broiler (I only broiled for 2 mins, which was plenty, but there was a bit of a weird smell when it was broiling...the potatoes tasted fine). The other issue I had with the dish was that when the potatoes are tossed with the oil and seasonings, the salt causes them to give off quite a bit of water, which I thought washed away some of the seasonings. Maybe next time I'll salt the potatoes first, drain them, then toss with the oil and other seasonings.

• Basic sweet & tangy BBQ sauce

  • aeader on November 23, 2014

    Used a little extra vinegar, about ½ the salt, ½ the liquid smoke, and Frank’s Red Hot Sauce. Recipe is easily doubled (freeze the extra). Excellent on pulled chicken.

• Turkey enchiladas

  • aeader on January 20, 2020

    These were great and a very tasty way to use up Thanksgiving turkey leftovers. Easy and quick to prepare since I had both cooked turkey and stock on hand. **NOTE to self - the packages of large tortillas only contain 6 pcs so buy 2 packages for this recipe.

• Slow-cooker brisket and onions

  • RuthGo on January 28, 2015

    I made this with a 5lb whole brisket (half of a whole brisket actually) and this was delicious. It only needed 6 hours in the slow cooker to be falling apart soft. The only change I made was to saute mushrooms that I had on hand and add those as well.

• Chocolate mousse with olive oil and sea salt

  • bellatheball on February 15, 2012

    Olive oil taste was strong in my opinion, but maybe that's because I used semisweet instead of dark chocolate?

• Fried eggs and collard greens over polenta

  • bwehner on March 09, 2017

    So good, so easy, so comforting.

• How to make Nicoise salad

  • bwehner on September 19, 2016

    Nice classic. I substituted a lemon, shallot vinaigrette.

• Frozen strawberry daiquiri

  • twoyolks on May 22, 2017

    Way too tart and not enough strawberry flavor.

• Garlicky shrimp sheet pan gnocchi

  • meggan on October 23, 2020

    I too would add cherry tomatoes.

  • alliebaybay on October 21, 2020

    This recipe was so good and easy!! I doubled the amount of garlic and added extra lemon juice. I also used frozen cauliflower gnocchi from TJ’s. Next time I would add cherry tomatoes for a pop of acidity. 10/10!

  • Zosia on January 22, 2021

    The flavour was good and I was pleasantly surprised by the texture of the gnocchi but the dish was dry.

• Asian cabbage rolls with spicy pork

  • hirsheys on January 06, 2018

    This is yummy and different. I halved the recipe with no problem. Napa didn't seem to be a great choice - next time I'll try Savoy. Also, will use a bit more sugar to make more sweet and sour.

• Earl Grey tea cookies

  • Skylark254 on February 23, 2012

    You really need more sugar to make the tea flavor come through at all.

• Pumpkin and ricotta pasta casserole

  • Kathymelb on November 23, 2013

    Very nice, I added a teaspoon of curry and added extra tasty cheese on top.

• Filipino style rice 'n eggs

  • spharo00 on May 02, 2012

    This dish had a good, savory flavor. It wasn't too overpowering for an early morning breakfast like some garlic dishes I've tried. The egg yolk made a kind of sauce that brought the rice together with the other ingredients. It was just right.

• Slow-cooker black bean enchiladas

  • spharo00 on December 26, 2012

    I left out the bell pepper and the frozen corn, and added cooked, chopped chicken. Also, instead of salsa I used part enchilada sauce and part taco sauce. I cooked these in the oven as directed at the bottom of the recipe. These were really delicious!

• How to bake a potato 3 ways

  • spharo00 on July 22, 2012

    I made the oven baked potatoes and they were perfect. Crispy, salty skins with a fluffy interior. This will definitely be my go-to recipe for baked potatoes from now on.

• Gnocchi with squash & sweet corn

  • spharo00 on July 22, 2012

    This dish was very light and fresh. I used fresh mozzarella in place of the soft goat cheese and it definitely worked. The sweet corn definitely made the dish stand out to me. I'll make this again, but I'll probably leave out the parsley.

• Caramel-coated apples

  • spharo00 on April 01, 2013

    The caramel on these apples was very, very good. I had to double the recipe because the caramel only coated five of my apples with the first batch. It was very easy to make so it wasn't much trouble to do another batch. We used Fuji apples so this variety must be a great deal larger than the Spartan apples in the picture. In the second batch, I also used a bit more brown sugar and cream, maybe a quarter cup of each.

• Tofu chickpea stir-fry with tahini sauce

  • okmosa on February 08, 2018

    I did not enjoy this recipe at all. Sure, I made some substitutions: added a little bok choy and doubled the recipe-but, for me, I did not find that the flavors and textures worked together at all. I like all of these ingredients in different dishes, but not together here.

• Salvadoran masa cakes with cabbage slaw (Pupusas con curtido)

  • Bloominanglophile on April 22, 2020

    My first attempt at making pupusas! They were easier to make than I thought. The curtido, which was very tasty, is supposed to marinate 2 hrs. Other than that, it is also a quick recipe. Because we are a family of 3, I divided the dough into 9 portions instead of 8. I also halved the curtido recipe, since I was trying to use up some shredded cabbage I had bought for fish tacos. This made the perfect amount of pupusas and curdito for dinner tonight. We unanimously decided that Cholula hot sauce was a great accompaniment. A fun dinner that will be repeated!

• Baked ricotta with lemon, garlic & chives

  • Bloominanglophile on July 09, 2016

    I made this with homemade ricotta from 1 1/2% milk (my first attempt). Since my ricotta was quite dry and crumbly, I whizzed in some heavy cream along with the other ingredients. This is a nice recipe, if a bit subtle in taste. Might want to add more salt and be generous with the pepper. I sprinkled some Maldon salt over the top after baking to add some umph.

• Tangy, spicy boneless skinless chicken thighs

  • chawkins on August 12, 2019

    This recipe for 24 boneless skinless chicken thighs is derived from Suvir Saran's spicy roasted chicken thighs which is for 8 bone-in skin-on thighs. Since I was only cooking 4 boneless skinless thighs, I combined the two recipes, I halved the seasoning for the chicken from the Saran recipe and used the cooking method in this recipe and cooked the thighs in a saute pan. The thighs were moist and flavorful.

• Adobo crusted lamb loin chops

  • chawkins on March 19, 2014

    Very good recipe. I halved the recipe for the rub since I only had 5 chops, and I had enough rub for probably two more chops and if I weren't so generous with the rub, half the recipe for the rub would probably be enough for a whole batch of chops (8). The cooking time was spot on, I seared the first side for 5 minutes, the flip side for 2 and in the oven for 5 and they were cooked to a perfect medium.

• Double-garlic herb garlic bread

  • chawkins on September 14, 2018

    This was good with a slight kick to it even without adding the optional red pepper flakes, I added the optional cheese, montery jack rather than Parmesan just because I was too lazy to grate the Parmesan and the pre-shredded montery jack was on hand.

• Cholula chicken fried steak with gravy

  • chawkins on December 20, 2015

    Chose this recipe because I was using sirloin tip roast, however I probably should rename mine to Tabasco chicken fried steak since that is what I used in place of the Cholula sauce. I could taste the Tabasco in the crispy crust but it was not spicy at all. The gravy tasted sweet to me even though there is no sugar or other sweetener in there, probably just the sweetness of the milk.

• Green bean casserole with mushroom béchamel & crispy onions

  • chawkins on December 09, 2017

    This recipe does not use the canned cream of mushroom soup. With the addition of cheese to the topping, I like it better than the canned soup version. I did not make the crispy onion, just used the commercial stuff.

  • peaceoutdesign on November 25, 2022

    NOTE 1 1-2 c French fried onions, easier then recipes homemade version 2# green beans 6 T butter, divided 1 # mushrooms, sliced 1 small sweet onion, sliced 4 cloves garlic, minced 1/2 c white wine 1 c milk 1 c cream 1 chicken stock 1/4 c plus 2 T flour 1 t Worcestershire 1 t dry mustard 1 c grated sharp cheddar Preheat 350°F. Bring a pot of salted water to a boil. Cook beans until deep green and tender, 15 minutes. In a pot, melt 2T of butter on medium-high heat. Saute & brown mushrooms . Add the onion, garlic, and a pinch of salt. Cooking,until golden . Add the wine and reduce until gone,remove & set aside. Combine the milk, cream, and chicken stock bring to a simmer Melt the remaining 4 tablespoons butter in the Dutchoven over medium-low heat. Add the flour and whisk until creamy 4 minutes. Add the hot milk mixture and continue cooking until thickened, about 15 minutes. Use immersion blender to get out clumps. Add Worcestershire, mustard & generous S&P.

  • peaceoutdesign on November 25, 2022

    NOTE 2 Stir the mushroom mixture into the cream sauce and simmer, whisking frequently, for about 5 minutes. Taste and adjust the salt and pepper. (You want this to be on the salty side, because it will mellow once you add the green beans.) Stir the green beans into the mushroom sauce and toss to combine. Pour the green bean mixture into a large, buttered casserole dish (mine holds 2 quarts). Bake uncovered for 15 minutes. Add the grated cheddar and crispy onions and bake uncovered until cheese is melted, about 15 more minutes. Let stand for 10 minutes before serving.

  • peaceoutdesign on November 25, 2022

    This was a signifigant upgrade to the recipe on the back of the french fried onion can...a not canned soup.

  • babyfork on December 07, 2015

    I was never wild about the frozen green beans/mushroom soup version of this casserole. So I decided to try this scratch version and it was my new favorite this Thanksgiving! I admit that I used the French's crispy onions for the topping since I was making every dish of the T-Day meal and didn't have the time for frying my own. But loved the mushroom bechamel sauce and thought this turned out great!

• Roasted green beans with harissa

  • chawkins on March 04, 2015

    Nice alternative to plain roasted green beans. The amount of harissa was just right, gave the beans a zing without being too spicy.

• Slow cooker cranberry pork chops

  • chawkins on December 20, 2016

    This is a pretty good. Instead of cooking it in the crockpot, I used the Instant Pot. Browned the chops on sauté, three minutes a side, then browned the onion, celery and garlic, deglazed with a bit of wine, added the chops and all other ingredients in, high pressure for 1 minute and natural release.

• How to make baked ziti

  • chawkins on November 27, 2021

    This was good, I made 3/4 of the recipe using 12 oz rigatoni, about 4C of a mix of the ultimate roasted tomato meat sauce from the woks of life and Carmine’s marinara sauce, both from the freezer.

• Ground beef taco casserole

  • chawkins on May 26, 2018

    Very good and came together quickly once you get everything chopped and shredded. I substituted black beans for the pinto beans, used mild salsa and mild cheddar.

  • Frogcake on November 20, 2019

    This is really good. I used goats cheese and mozzarella- not my preferred cheeses but that was all I had. I added about one cup of al dente elbow pasta to the casserole- didn’t have any taco chips. Everyone enjoyed it!

• Buttermilk blueberry lemon scones

  • chawkins on December 30, 2019

    These were okay, dough was very wet, not easy to work with. I did not make the lemon glaze, the scones were sweet enough for me. Baked two pieces and froze the rest. Baked frozen ones three minutes longer than the fresh ones.

  • cekeith on July 26, 2020

    I've made these several times lately - they're always good. I do use twice the amount of lemon zest. Dough is very wet and sticky but worth the effort. I do like them with the glaze but they're good without. I've substituted dried cranberries and orange zest for the blueberries and lemon zest, also very good.

• Apple honey challah pull-apart bread

  • chawkins on September 25, 2020

    Good bread. I had to add a tad more water than called for and I only made a half recipe of the glaze and it was plenty.

• Roasted garlic butter fingerling potatoes

  • chawkins on January 16, 2021

    Quite good, crispy outside and creamy inside.

  • averythingcooks on October 12, 2022

    I also needed more time for my garden fingerlings to get crispy which did mean that the garlic (perhaps my error in not mincing it finely enough?) basically burned. We did like these but next time I would simply smash whole cloves to get the flavour into the butter.

  • Acarroll on October 09, 2022

    Delicious. Needed much more cooking time (almost double) but that might be my altitude (5500 ft). Even my picky kids ate it.

• Cheesy stuffed jalapeños

  • chawkins on August 13, 2022

    These were very good. I liked the way the crumbs were toasted in the microwave and sprinkled onto the baked peppers.

• The one minute brownie

  • jackiecat on May 23, 2020

    Here's the new link to the recipe https://www.thekitchn.com/recipe-the-one-minute-brownie-91759

  • fairyduff on May 23, 2020

    What a fun recipe. I had choc cake mix to hand, and from my stock of sugar-free jellies, I decided Raspberry Licorice would make the most interesting combo. I recommend this recipe if only for the fun of the randomness of outcomes, as well has having the ability to whip up something at the drop of a hat!

• How to make quick-pickled red onions

  • mrsmadam on March 05, 2018

    Essential for fish tacos!

• How to make French onion soup in the slow cooker

  • mrsmadam on December 01, 2018

    This is a very flavorful soup. Other than cutting the onions it is pretty much hands off. Since there are only two of us some will go in the freezer and that is a good thing. My onions took more like 13 to 14 hours but considering the method and overall timing that was not an issue.

  • KarinaFrancis on June 14, 2015

    I will never caramelise onions any other way, this is the best "hack" ever. Fill the cooker with onions, add oil, butter, salt and pepper and go to bed. Wake up to a batch of beautiful caramelised onions.

  • damazinah on November 09, 2022

    My onions were not quite there after 12 hours, they definitely need more time.

• Oatmeal bread

  • mrsmadam on January 27, 2022

    This was very easy and makes a good sandwich bread. I didn’t have rapid rise yeast so increased the rising times as needed. I used the proofing mode on my oven with great success. Since there only two of us, and we don’t eat that much bread, I cut the recipe in half with no resulting issues.

• Cheesy chickpea melts

  • mrsmadam on March 23, 2021

    I made these as written, using Mina mild harrisa. The spice level was light for my taste and next time I will add some red pepper flakes as well. I used a seeded bread which is what I had on hand. It was fine but sourdough would be better. The cold leftovers heated up sufficiently under the broiler for lunch the next day.

• Jessie's prosciutto and basil wrapped chicken fingers

  • sturlington on August 04, 2013

    Very good, very easy, and can be easily adapted.

• Laura's prosciutto wrapped chicken

  • sturlington on June 15, 2014

    Easy and tasty quick dinner. Any vegetable can be subbed for asparagus. I didn't have pesto made so I just added fresh basil leaves and shredded parmesan in its place.

• Spinach pesto pasta with fresh peas and mushrooms

  • sturlington on July 07, 2013

    Just a tad bland.

• Kale and goat cheese frittata cups

  • sturlington on September 10, 2013

    Leftovers keep well. Can substitute veggies and cheese.

• Greek-style braised green beans

  • sturlington on April 02, 2014

    This was a flavorful dish. I substituted water for the wine.

• California BLT with avocado and basil mayonnaise

  • sturlington on June 12, 2014

    Easy and good. Omit the bacon for a vegetarian version.

• Chicken breast sautéed in sweet red onion & lemon

  • sturlington on July 07, 2013

    The recipe is for 1 person but can easily be double or tripled.

• Broccolini, chicken sausage, and orzo skillet

  • SACarlson on April 23, 2018

    I substituted Italian pork sausage and it was delicious. Also added some chile flakes.

• The beachcomber cocktail

  • Yildiz100 on January 14, 2018

    Very good and quite potent. Did not need the simple syrup and I am glad the recipe directs you to taste it before adding it.

• How to make crispy, cheesy quesadillas

  • eeeve on May 15, 2018

    These were great, and I found the instructions re how much fat to use in the pan really helpful. A quick, simple way to use up leftovers, and good reason to use lots of cheese... yum!

• Tropical banana bread with macadamia nuts, pineapple & coconut

  • hillsboroks on June 14, 2015

    Fun exciting new banana bread recipe for when you want to break out of the ho hum banana bread rut. The allspice adds a jazzy note while the rum, dried pineapple, coconut and macadamia nuts give this banana bread great depth of flavor. I served it to a group of ladies alongside a tropical-themed salad bar with their choice of baby greens, tropical fruits, banana chips in lieu of croutons, all the usual salad veggies plus cashews and macadamia nuts to top off the salads. It was a big hit and several requested the recipe for the bread.

• Quince & vanilla sorbet

  • hillsboroks on November 01, 2017

    This should be called "Vanilla Star Anise Sorbet". The vanilla and star anise totally drowned out the delicate quince flavor. Also the amount of sweetener was not enough. I don't know if my quince were not ripe enough but I ended up adding almost another half cup of sugar a few tablespoons at a time. Next time I would leave the vanilla and star anise out and just add flavoring at the end of the poaching time. I think a bit of rosewater would be lovely with the quince.

• Pork meatballs with lemon and thyme

  • hillsboroks on April 26, 2021

    The piquant sauce is what takes this meatball recipe up to a 4.5 star recipe. The meatballs themselves are delicious and tender but when paired with the reduced white wine and lemon sauce and the herbs the flavors just pop. I used homemade dried sourdough breadcrumbs and the 1/2 cup of milk called for. After they had soaked for a half hour or so I put them in a colander and tried to press out any excess liquid but there was none. I have been taking dried out baguettes and pulsing them in my food processor until they are crumbs and then just storing them in a zip lock bag. They work great in recipes like this. I served the meatballs and sauce over mashed potatoes.

• Spicy roasted chicken thighs with miso and ginger

  • hillsboroks on June 11, 2014

    Yum yum! I made this for a weeknight dinner along with Jungle Rice from Caprial Cooks for Friends (not yet indexed) and it was so good and pretty easy. The chicken turns out very flavorful and moist. I let it sit in the sauce in the refrigerator about 30 minutes while I worked on the rest of dinner and it was just right. I did cut the chili paste back to about 1/3 for our taste but it still had enough zing from the chili, garlic and ginger to perk up your taste buds. I am putting this recipe in my keeper file.

• Lechón asado (Cuban-style roast pork)

  • hillsboroks on January 05, 2016

    This marinade really made my 4 lb pork shoulder roast fabulous for New Year's Eve. I put the roast in the marinade the full 48 hours before cooking and it imparted a wonderful flavor to the roast that everyone loved and kept the meat moist as it cooked. I used Molly Steven's slow roasting technique where you give it a quick shot of high heat and then turn the oven down to 250F for 8 hours or so. I used a remote meat thermometer and even though this was a 4 lb roast vs her recipe for a 7 lb roast it still took about 7 1/2 hours for my roast to come to temperature. I ended up moving the oven up to 300F for the last 20 minutes because we were all hungry and didn't want to wait any longer. The roast ended up all brown and crackly on the outside and moist and tender inside.

• Summer squash with baked eggs

  • hillsboroks on September 07, 2016

    I made this while reading "At Home with Umami" by Laura Santtini who talks a great deal about flavor bombs and boy is that the right description for this recipe! And even better it also uses up bunches of my garden bounty of zucchini, summer squash, tomatoes and basil. I will absolutely be making this again and again in the summer. This is not only delicious for dinner but I can see serving this as a lovely brunch dish too.

  • Barb_N on September 13, 2016

    Inspired by hillsboroks' favorable review, I made this for dinner. We loved this! I would never have thought to add smoked paprika to goat cheese and basil, but it adds another layer of flavor to a classic combo of veggies. I even had it for lunch today; had there been more than two at dinner we would have finished it in a heartbeat.

• Roasted vegetable lasagna

  • hillsboroks on August 23, 2021

    This lasagna is one of the best vegetable lasagnas I've ever made. By roasting the vegetables first and only par cooking the noodles it was not the least bit watery. I added an onion that I sliced into 1/4 inch slices and a yellow pepper that I cut into 6 slices and roasted with the other veggies. My husband thinks I should put more veggies in next time but I pointed out that there was barely room in my pan for everything as it was. I left out the salt from the cheese mixture figuring that the salt on the veggies, in the marinara sauce and in the cheeses would be more than enough and I was really glad I did. It was just on the verge of too salty for us so I think I might cut the salt on the veggies in half next time. I used a jar of Rao Tomato Basil sauce and a jar of Newman's Own Marinara sauce mixed together and the flavor of the sauce was perfect. I loved the addition of the goat cheese. It added a great tangy flavor to the dish. My lasagna was done perfectly at 60 min.

  • foodgloriousfood on March 29, 2022

    I used a 15x10 pan and it was the perfect size with my additions. I added three roasted/skinned (yellow and red) bell peppers and added extra marinara (5.5-6cups total) I covered with foil for 30 mins and removed it and baked another 45 mins. Would make again with those changes.

• Savory stuffed pumpkin with sausage and Gruyère

  • hillsboroks on January 17, 2017

    This was a lovely way to use up a pumpkin I had in cold storage from the last Farmer's Market at the end of October. Alright so I forgot about the pumpkin but it was a pleasant surprise to find it. I had made Doris Greenspan 's version before and tried this as something new. We liked the sausage and spinach in the bread pudding filling but it just seemed lacking a bit in the seasonings. Next time I would amp up the herbs and spices a bit and maybe add some sage too. I had too much stuffing for my pumpkin and took the author's suggestion to bake it in a covered casserole alongside the pumpkin. You can reheat chunks of leftover pumpkin and stuffing in foil for leftovers at 325F and it tastes great. I reheated the extra stuffing in the casserole this morning for breakfast and served it with poached eggs on top. This would make a great brunch dish without the pumpkin.

• Green goddess pesto sauce

  • hillsboroks on July 30, 2021

    So far this recipe is the find of the summer for me, combining fresh herbs, garlic, lemon, avocado with olive oil and Greek yogurt to make the perfect zingy but pretty guilt-free dip for veggies or crackers. My guests loved it and requested the recipe. The author lists about five other ways you can use this sauce/dip. Best of all it keeps perfectly and doesn't turn brown.

• Honey miso party mix

  • hillsboroks on May 13, 2022

    We loved the Japanese flavors in this party mix. I had lots of Chex cereal left from the holidays so I substituted Rice Chex for the rice cakes and Corn Chex for the Crispix cereal. I also didn’t want to get it too hot for our taste so I only put in 2 tablespoons of the pepper mix and it was just right. The Togarashi pepper mix is really essential for the unique flavor.

  • hbakke on May 13, 2022

    I saw hillsboroks note and wanted to try this. The party mix is addictive and a little spicy. We couldn't stop snacking on it. I did notice that the remaining mix was kind of soggy the next day, so probably not something to make too far ahead of time. I would make this again.

• Slow cooker maple-mustard pulled pork

  • AliciaWarren on September 29, 2017

    To make this truly low carb, leave out the bun and maple syrup.

• Baked Parmesan-crusted chicken

  • AliciaWarren on September 29, 2017

    To make this truly low carb, replace the breadcrumbs with crushed pork rinds, or dessicated coconut or a nut flour.

• Slow cooker sausages with peppers and onions

  • AliciaWarren on September 29, 2017

    To make this truly low carb, replace beer with a low carb liquid such as dry wine or stock. Choose low carb sausages (no wheat, potato, rice or other starches in them).

• How to bake crispy, juicy chicken in the oven

  • AliciaWarren on September 29, 2017

    To make this truly low carb, replace the breadcrumbs with crushed pork rinds, or dessicated coconut or a nut flour.

• Sheet pan chicken souvlaki

  • AliciaWarren on September 29, 2017

    To make this truly low carb, leave out the red potatoes. Perhaps use aubergine as an alternative.

• Easy bruschetta chicken

  • AliciaWarren on September 29, 2017

    To make this truly low carb, don't put it on bruschetta!

• Spicy canned salmon cakes

  • AliciaWarren on September 29, 2017

    To make this truly low carb, replace the breadcrumbs with dessicated coconut or coconut flour or a nut flour.

• How to cook chicken breast from frozen

  • AliciaWarren on September 29, 2017

    To make this truly low carb, leave out the breadcrumbs. Use a nut flour or dessicated coconut as a substitute for the breadcrumbs.

• 3-ingredient peanut butter fruit dip

  • AliciaWarren on September 29, 2017

    To make this truly low carb, leave out the sweetener.

• Avocado Caprese salad

  • AliciaWarren on September 29, 2017

    To make this truly low carb, leave out the honey

• Pork & green chile stew (Chile verde)

  • PinchOfSalt on August 18, 2014

    Made this using poblanos. Roasted them and the tomatillos the day before completing the recipe. It was a huge hit. Like imaluckyducky, I might use more tomatillos the next time. Note that the recipe omits to say exactly when you should re-add the pork after it's been browned. I did it immediately after adding the the chicken broth, chiles, and tomatillos.

  • PinchOfSalt on September 04, 2014

    Tried this again, this time with hatch chiles. Definitely more picante than when made with poblanos. Good, but I prefer the poblano version. YMMV.

  • imaluckyducky on December 08, 2013

    This recipe is addictive and delicious! I'd recommend it for a Saturday or Sunday dinner, since it does take some time to cook. The most time-consuming aspect was adequately browning all the cubes of pork - I think it took me over an hour, maybe an hour and a half to do. The plus side to that is that you can do the rest of the prep while the meat is doing its thing: charring /skinning/de-seeding my poblanos and charring the tomatillos while staring down the meat was how I did it. The stew improves the longer it's in the fridge and it freezes well despite having cubed potatoes in it. I wanted it tangier so I used probably double the amount of tomatillos.

  • rmardel on November 09, 2020

    Make in advance. Although it is good to start, it becomes more complex as it sits in the fridge, two days later it is even better than the next day.

• Pasta salad with smoked Gouda, roasted red peppers & artichoke hearts

  • emiliang on July 19, 2016

    This was very good, but quite rich. You'd need to serve something much lighter alongside it.

• How to make meatloaf

  • KarinaFrancis on April 17, 2016

    This made a delicious and moist meatloaf, perfect for the start of autumn. The notes in the recipe are comprehensive and worth reading. I added a bit of vinegar and sugar to the glaze which worked well. Definitely worth repeating

• (Quicker) no-knead bread

  • KarinaFrancis on March 24, 2018

    Omg this really works! We tried this as a rainy day project and love the resulting delicious crusty bread. We used an oval dutch oven and like the shape that it gave the loaf. Its the kind of bread that is begging to be slathered in butter and eaten straight out of the oven (yep we did) and/or dunked in soup. We'll be doing this again for sure

• Cheddar & chive Guinness bread

  • KarinaFrancis on August 28, 2022

    This was super easy and pretty good for a first attempt at beer bread. My beer had a bitter back note which really came out in the bread. I’d make it again but probably put all the cheese in the bread or not use red leister, delicious taste but looked odd on top

• Lemon-lime curd with rosemary sables

  • KarinaFrancis on July 01, 2018

    Lovely texture and reasonably easy to make. I was glad I didn’t skip the straining step. It set really well.

• How to make a Dutch baby pancake

  • KarinaFrancis on April 25, 2020

    I’ve wanted to make a Dutch baby for ages and wow this was the bomb! Really easy and perfect brunch for the 2 of us (recipe says serves 2-4, but that would mean 4 people wanting more). I can see this being a go-to when we want a treat.

• Bacon, potato and egg breakfast casserole

  • edify2unify on July 19, 2014

    Can use red bell pepper if cheaper. Can have bacon on the side.

• Easy Paleo breakfast egg muffins

  • imaluckyducky on September 10, 2020

    4 stars. Quick, easy, satisfying. The ghee is a wonderful addition to make the egg muffins more satisfying. Provides a great base for all sorts of fillings. I'm not sure what happened but there may have been too much as far as the ghee goes because the ghee bubbles up and hit the tray pan beneath the muffin pan. Queue lots of smoke at 2am. However, family loves these for a quick breakfast in the morning and they freeze well, so will repeat.

• Summer vegetable grain salad

  • imaluckyducky on July 15, 2019

    Extremely simple and easy to assemble, especially when using a quality store-bought pesto. Makes enough for my partner and I to take as lunch for 5 days. Easy to adapt to other vegetables, and I will likely include artichoke hearts and summer squash next time. Using in-season cherry tomatoes on the vine is necessary for best flavor, although roasting my mediocre cherry tomatoes before adding to the salad mixture also worked very nicely.

• Shaved cucumber and fennel salad with olives and feta

  • imaluckyducky on August 27, 2019

    Decent flavors, but entirely too oily with the EVOO + olives + feta. Would not make this again.

• Baked potato soup with bacon, onion and cheddar

  • imaluckyducky on December 14, 2022

    5 stars. Absolutely decadent and cheesy. Served with garlic bread and a chopped salad. Will repeat!

• Slow-cooker lemon garlic chicken breast

  • imaluckyducky on August 11, 2013

    This is REALLY good. I prepped this the night before and put it in the fridge the next morning when it was fully cooled. Popped the chicken into a pan and threw it in the oven at 450 for 15 minutes and had a still-moist chicken with now-crispy skin! Juice from slow cooker makes a very nice gravy (I used 2 TBS cornstarch mixed with 2 TBS hot water as a thickener).

• Black bean, sweet potato, and quinoa chili

  • imaluckyducky on March 12, 2017

    This is excellent! Flavorful and filling. For an extra zing, stir in lime juice to taste.

• Kale salad with quick-pickled watermelon radish

  • imaluckyducky on June 01, 2014

    5 stars! Simple, delicious, and gorgeous. Take the time to pickle the radishes, it makes this dish sing. The pepitas add a nice crunch and protein kick, although I'd imagine this would do nicely with toasted almond slivers as well. I prefer more tart dressings, so I cut the oil in half and doubled the lemon juice required.

• Basic white sandwich bread

  • imaluckyducky on December 16, 2019

    Very simple and very tasty!

• Sweet potato and spinach pakoras with sweet and sour sauce

  • imaluckyducky on March 12, 2017

    The pakoras themselves were a little bland, following the seasoning as-written. The tamarind sauce was -excellent-, and the sharp tang mellowing out into a sweet aftertaste is addictive. Will need to check out her book!

• Cardamom and stone fruit clafoutis

  • imaluckyducky on August 08, 2020

    5 stars! Easy, delicious and full of jammy flavor with little effort. Will be using this ratio for future renditions.

• Buffalo cauliflower lettuce wraps

  • imaluckyducky on May 06, 2016

    Simple, easy, quite tasty. Not my favorite recipe for buffalo cauliflower BUT making it into a lettuce wrap is a great idea. Does not reheat well, but is good cold. Followed recipe as-is and I would have added more saucr and celery.

• Green pea and chickpea falafel

  • imaluckyducky on July 29, 2016

    4 stars. Subbed edemame for the peas because that's what I had on hand. Tasted good, froze well, but wasn't something that I repeatedly went back for. Will try again with peas, see if they're more addicting.

• Roasted delicata squash with warm pickled onion dressing

  • imaluckyducky on November 05, 2020

    3.5 stars. I like the overall idea of this and I think the textures balance out nicely. I may have used too much cabbage, and as such I think the flavors became a bit muted. This could also be that my squash didn't have much flavor either. This was fixed on the fly with more caraway and more red wine vinegar, and of course salt and pepper. I don't know if I would make this again.

• White wine, rum & apple cider pitcher cocktail

  • imaluckyducky on December 05, 2019

    Well-balanced and boozy -- a crowd pleaser for sure.

• How to make homemade pizza sauce

  • imaluckyducky on February 05, 2021

    5 stars! Simple with a huge tomato flavor. The balsamic vinegar adds a nice, subtle zing and balances out the taste of the canned tomatoes. Also extremely tasty with blended roasted veggies mixed in to "sneak" in some extra nutritional oomph for the littles. Will be my new go-to!

• Shrimp & arugula salad with preserved lemon dressing

  • imaluckyducky on April 26, 2020

    This note is about the preserved lemon dressing component. This is fantastic, tart, and needs to be balanced by the honey. The dressing tastes fantastic over a roasted veg and quinoa salad. Even the 4yo ate it. Will repeat.

• How to make ciabatta rolls and loaves

  • minerva on April 04, 2013

    Kneading in the Kitchenaid was done for me after about 12 minutes. Biga time was cut to 7 hours. Turned out well.

• Broccoli rabe and white bean gratin

  • EmilyR on September 06, 2022

    Definitely feels like an Autumn / Thanksgiving dish. Better than expected for being “healthy”.

• How to make pita bread at home

  • Globegal on September 03, 2018

    Froze individual balls so could take out what I needed the night before. Don't always puff up but still able to open up a pocket. Simple recipe & nice to have fresh bread.

• Prosciutto halloumi bruschetta

  • TanyaPaquet on July 04, 2014

    Was very good but VERY salty... Maybe next time, I would use ½ a slice of prosciutto per crouton

• Apple Gouda oatmeal cookies

  • mattheinz on September 29, 2013

    These were awful. It happens...

• Kung pao cauliflower

  • infotrop on September 20, 2018

    Since we aren't fans of sweet peppers, I omitted those and added celery for some crunch.

• Stuffed winter squash

  • notknapping on November 12, 2015

    Made this 11/15 and we loved it. Used neat sausage and about a cup and half of roasted pecans. Two acorn squash on hand were small, and the leftover stuffing has made great omelets and sides.

• Slow cooker BBQ shredded chicken

  • dinnermints on April 25, 2021

    The BBQ chicken recipes I looked using pressure all used more liquid than what I wanted in there; this option worked really well. I did use about half the amount of chicken since that's what was in the package, and could have perhaps used a shorter cooking time.

• Lemon curd sandwich cookies

  • dinnermints on December 21, 2017

    An unprepossessing cookie, but magical in the mouth. A hit at my department's cookie exchange. I saw in the comments that the lemon curd in the recipe was too runny and sour, so I used this one and it worked perfectly: http://makeitpopsweets.blogspot.com/2012/06/thick-lemon-curd-filling.html I also made them a bit smaller - 1.5" instead of 2". Not planning to make them again, as I found them to be a royal pain in the hiney (although I'd probably say that about any sandwich cookie).

• Weeknight teriyaki meatball bowls

  • Wlow on June 15, 2022

    Aidell’s teriyaki meatballs didn’t need the full simmer time (refrigerated and already flavored). Used linguine and also tried a small batch of Lotus millet and brown rice ramen. Good but would be better with udon. Steamed fresh cauliflower broccoli and carrots instead of using frozen veg added to pasta pot but that would certainly be quicker and save on pots and pans, though probably a bit mushy. G didn’t try but partly because he was sick.

• Soft & chewy gingerbread cookies

  • Wlow on December 30, 2020

    Very good!

• Parmesan barley bowl with roasted broccoli and a soft-boiled egg

  • Wlow on November 29, 2019

    As mentioned in a comment on the original Kitchn website, this dish requires a lot of pots and pans. Will probably try to plan ahead and have leftover roasted veggies.

• Turkey koftas with toasted pita

  • Wlow on December 13, 2020

    Lovely but really splattered. Need splatter-guard or maybe a lid, slightly ajar.

• Orzo with caramelized fall vegetables and ginger

  • Wlow on November 18, 2018

    https://www.thekitchn.com/recipe-orzo-with-caramelized-fall-vegetables-amp-ginger-158228

• Winter greens pesto

  • Wlow on February 15, 2021

    Husband gave it an A. We all really liked it with local kale and walnuts. No reason to struggle finding off-season basil!

• 5-minute banana bread mug cake

  • Wlow on August 09, 2020

    Very tasty but a little rubbery and bottom 1/3 didn’t get cooked. Fun to make (with 11-year-old son).

• Easy 5-ingredient black bean veggie burgers

  • Wlow on May 21, 2021

    Surprisingly unpopular with family. I’m the only one who’s eaten veggie burgers over the years, as well as things like lentil loaf, and I found it quite nice. But kids would prefer crumbled as a taco filling rather than “pretending” to be a burger. Served with plain mayonnaise and salsa, plus mashed avocado, onion, and lettuce as suggested. Tomatoes out of season. Tortilla chips and salsa might be a better match than roasted potatoes like we had. Also wasn’t as quick as recipe promised. Lastly, tried to make this in blender in two batches since don’t have a food processor but was really too dry for blender.

• Easy 5-ingredient teriyaki salmon

  • Wlow on February 04, 2021

    Kids (11 & 15) made this with some assistance. Great on rice bowl with oshitashi turnip greens, edamame, nori, tofu. Appealed to kids because reminiscent of restaurant Japanese food. Started with two 10” iron skillets but consolidated to one so sauce would be deeper around the fish.

• Rice cooker oatmeal

  • Wlow on March 18, 2023

    Great! If making in the evening, leave time to cool it down before refrigerating overnight.

• Blueberry smoothie

  • Wlow on October 06, 2022

    N loved this. Made with whole milk, 1/2 t. small-batch cinnamon (not the old supermarket cinnamon lingering in our cupboard!). Frozen sliced bananas (didn’t measure), date syrup instead of dates.

• Copycat Olive Garden chicken gnocchi soup

  • Rinshin on September 19, 2021

    Comfort food, simple, and totally satisfying. Used a little more homemade chicken stock made with plenty of vegetables and herbs. Instead of gnocchi, Amish style noodle, cream instead of half and half, and added Tuscan herb seasoning along with thyme.

  • Zosia on August 15, 2022

    Quite garlicky but we loved it!

• Easy eggplant lasagna

  • Rinshin on January 24, 2023

    Having to go lower carb the last 3 months have some challenges like missing pasta or noodle. With only one eggplant which only provided two layers, I added two layers of no boil lasagne sheets (6 sheets total) and cooked 1/3 pound ground beef and pork mixture with chopped onion, garlic and sweet pepper in addition to the ricotta cheese filling. This came out really delicious and simple with Rao sauce good for 6 servings. Baked 25 min covered and 23 min uncovered.

• Spicy saffron shrimp with green olives and lemon

  • Rinshin on August 19, 2022

    This was fine but nothing I would make again. The sauce certainly needs the lemon zest and lemon juice or this sauce would not have worked well. Shrimp just does not add extra favoring to the sauce like other seafood ie crab, clams, and fish so the sauce really relies on other flavoring. Served with simple couscous. Photo added. Photo added.

  • lauren424 on March 24, 2022

    Delicious and easy. Served over brown rice.

• Extra-cheesy broccoli

  • Rinshin on December 17, 2022

    This was very good basic cheese sauce and worked well with crisp tender boiled broccoli. I made the sauce also to use next to tomato sauce for chicken schnitzel. The sauce worked really well for the two tone sauce effect.

• Fried chicken sandwich

  • Rinshin on January 13, 2023

    This came out perfect for fried chicken sandwiches. Ended up brining for 2 days but that was not a problem with texture. I did question the use of eggs with buttermilk before frying, but it worked out just fine. The chicken was tender, succulent, and nicely flavored with crunchy crust. Instead of cayenne, used aleppo pepper. This will be my go to fried chicken sandwich recipe until something better comes along.

• Ham and cheddar lunch box muffins

  • Rinshin on January 24, 2018

    Very simple and satisfying muffins. These actually taste better next day making cheddar taste come through as well as some of cornmeal texture. I used Canadian bacon instead of ham. Goes well with soups. Mine was perfect at 20 min. Used light color muffin pan.

  • ingabritt on September 05, 2017

    A-/A. I used Andouille sausage instead of ham. Definitely a more delicious choice; I'm glad I was out of ham! The flavor was perfect but they were definitely overcooked at 21 minutes. Next time I will start checking at 15 minutes. Usually I have to bake things at least a few minutes longer than directions say in my oven.

• How to make buttermilk biscuits

  • Rinshin on November 27, 2016

    Instructions were very clear. The author's intent is to make biscuits which are both soft/drop style (which I normally make) and flaky ones. The texture and taste of these are great. My biscuits were however not as tall as pictured. Mine were about 1 in high. The recipe makes six 3 inch biscuits but there was quite a bit of scrap dough leftover and as a home cook, I hate wasting food so used the scrap dough to make 2 1/2 more biscuits. Maybe next time make 2 1/2 inch biscuits to get them higher.

• Farro risotto with corn and tomatoes

  • julesamomof2 on August 19, 2017

    Seriously delish--even with frozen corn. I would not thought to have soaked then par boiled the farro first, that was the key to the finished dish. I am a farro risotto convert now!

• Perfect potato soup with crunchy kale

  • julesamomof2 on October 30, 2021

    Love this soup- perfect for fall. I've made it twice now- this time using gruyere which took a little longer to melt but was delicious. The porcini oil isn't necessary by any means but it did add a nice earthy note.

• How to make potato leek soup

  • julesamomof2 on December 21, 2021

    This came out thin and needed to be reduced. I don't think the potato water is needed.

• Spinach and feta stuffed baked potato

  • joneshayley on January 21, 2020

    A nice healthy idea for a baked potato.

• One-skillet chicken Alfredo pasta

  • joneshayley on January 28, 2020

    Brilliant recipe - added broccoli (to pretend it’s healthy) the whole family loves this. I halved for us as per previous note.

  • sldoug on December 29, 2015

    Made for dinner using whole wheat pasta and half and half but kept everything else the same. Even with the half and half, it was still plenty rich and delicious, but way too much for my family. I think halving the recipe might be perfect, especially when served with salad. I made Caesar but I think something more mellow and clean (cucumbers with vinaigrette, maybe?) would be even better.

• Spiced lentil, sweet potato & kale whole wheat pockets

  • macfadden on November 06, 2016

    I did not like these. Even though I brushed the parts of the dough that needed to stick together in the oven with water and pressed them shut with the tines of a fork, they all burst open in the oven. It would be one thing if they were ugly but tasty, but the dough part was disappointing and so was the filling.

  • inflytur on August 14, 2020

    The filling is wonderful but I cannot recommend the pastry. Try another that is can be used for a hand pie.

• Sour cream-raisin bars

  • macfadden on May 07, 2016

    Though others were more enthusiastic, I thought these were good enough but not great. They did improve after a night in the fridge, but I found the custard layer too thick and a bit tiresome by the end of a serving. I would make them again but halve the custard. The topping and bottom crust (the same stuff) was tasty, though. I did add a quarter teaspoon of salt, just in case it had been accidentally left out of the recipe, though I'm not sure it was necessary.

• Roasted pineapple salsa

  • Zosia on January 15, 2021

    Very good method for improving the flavour of a pineapple that isn't quite ripe enough. The salsa was refreshing and complemented the blackened cod I served it with.

• Eggnog waffles with spiced whipped cream

  • Zosia on December 29, 2018

    These weren't as light as some but I didn't mind since they were relatively low in fat and were made with whole wheat flour. They crisped nicely in both oven and toaster and they did taste of eggnog. I skipped the cream and just served with maple syrup. I would make them again.

  • anya_sf on December 11, 2021

    I just made the waffles (got 7 thick round ones). They were hearty and good, and I appreciated that they were made with whole wheat flour, although that masked the flavor of the eggnog I used (a local organic brand). I'm sure the whipped cream would have boosted the flavor. We enjoyed them with maple syrup.

• Tuscan sheet pan gnocchi

  • Zosia on August 07, 2021

    I learned my lesson from the shrimp variation of this dish and replaced some of the sun dried tomatoes with cherry tomatoes for a little moisture. I also added shrimp towards the end of cooking. Delicious, and not dry!

• Mixed mushroom sheet pan gnocchi

  • Zosia on September 05, 2022

    This turned out well even with only half the mushrooms. Delicious finished with a little Parm.

• Sorghum old-fashioned

  • bching on February 17, 2021

    strong and tasty. I used rye and glad I did. Bourbon would be too sweet with the sorghum.

• Blood orange bars

  • bching on February 17, 2022

    Edible but I won't make again. Evidently cribbed from a lemon bar recipe for a 9X13 pan; the recipe calls for a 8X8 pan and the filling is just enough for 8X8; but the crust ingredients fit a 9X13. Kitchn editors, where were you?

• Salmon patties

  • bching on June 22, 2019

    Meh. Tasted like canned salmon casserole.

• Parmesan butter bath green beans

  • bching on November 30, 2019

    Easy and tasty. I saved the leftover "butter bath" to reuse in a smaller patch of beans. This dish is just made for a sprinkle of fancy finishing salt. I used porcini salt.

• How to make easy New England clam chowder

  • bching on December 19, 2020

    Excellent and easy, as promised. I used small new potatoes which further streamlined the recipe.

• How to make juicy, crispy schnitzel

  • bching on February 13, 2021

    Excellent instructions and technique. I used ghee in place of canola oil. Cook to medium rare--use a meat thermometer.

• Cranberry tart with nut crust

  • bching on March 02, 2015

    Delicious crust. The filling never firmed and would ooze stickly out of the pan bottom. Nevertheless, I would make this again perhaps at half size since the crust was soggy by day 2. Better to eat it up right away and enjoy!

• Tomato cobbler with cornmeal-cheddar biscuits

  • bching on September 02, 2014

    This was quite good and used a lot of cherry tomatoes. I must admit that I used a packet of Sam's Club Red Lobster biscuit mix for the topping--but I grew all the tomatoes! It will feed us for at least 2 dinners and there may be a lunch or 2 as well.

• Lemon verbena tisane

  • bching on June 20, 2019

    Recipe at The Kitchn adds that "If you want a slightly fancier nightcap, though, try adding an ounce of St. Germain elderflower liqueur to a lemon verbena tisane. It’s delicious."

• Enriched cream of wheat with egg and vanilla

  • bching on January 10, 2015

    Really lovely: a great improvement on the texture of regular cream of wheats plus a protein boost. Comments on the Kitchn about this recipe note that using the whole egg works fine and my experience confirms this. I added a spoonful of chia seeds which made the texture and nutrition even better. Also, some possible variations might be to add cocoa and espresso powder and ground cinnamon while heating the milk and water at the start, top with toasted almonds. Used Bob's Red Mill farina cereal instead of cream of wheat.

• Roasted rhubarb clafouti

  • bching on March 10, 2015

    Very simple an delicious. Would make a good pie filling, too.

• Sunshine smoothie with coconut, clementine and turmeric

  • bching on March 07, 2016

    I like this--added a hunk of frozen banana, too, but it's a lot of trouble for what it is--especially first thing in the morning.

• Pure Mexican margarita

  • bching on May 12, 2021

    Clean classic simple margarita. No orange liqueur means no bad memories of baby aspirin and one less bottle to drag out.

• Limoncello gin cocktail

  • bching on August 30, 2015

    This is an excellent summer cocktail. Make sure the club soda is very bubbly since the ice and two ounces of alcohol will dilute it quickly and fizz is part of the allure of this drink. I also muddle a mint sprig with in the glass while I stirred and will want to repeat that addition.

• Oven-roasted frozen broccoli

  • IndyGirl on March 13, 2019

    Key is the hot baking pan. Used canola spray oil. Salted afterwards.

  • anya_sf on February 01, 2019

    The broccoli is more watery than roasted fresh broccoli, but no one else noticed that. I loved the convenience of using frozen broccoli florets and will prepare them this way again.

• Black sesame-espresso pinwheel shortbread cookies

  • laurenlangston on April 07, 2019

    These are great, not too sweet, but I'm not sure why the swirls are brown in The Kitchn's photo. Mine are definitely dark gray. Yields 48 but I didn't get quite that many, even though I rolled it out a bit thinner and used a ruler to slice. Will definitely make again.

• Banana muffins

  • acalexander on May 09, 2022

    Baked an 8x8 cake instead of muffins. Have added nuts and/or choc chips

• Sheet pan sweet potato fajitas

  • kumquatcooks on December 03, 2018

    Three of us polished off nearly all the filling along with some refried beans. I'd make more to serve 4-5, or if I wanted to have leftovers.

• Shrimp and corn chowder

  • mharriman on June 18, 2020

    This turned out bland. We thought the shrimp addition was weird with the other ingredients. The soup needed more of something... like a Southwestern/Mexican flavor. For the second night, I added slices of red and green bell pepper and green Chiles. It still was pretty meh for us. I’m still self-quarantining, so my motivation to try this recipe was that the ingredient list matched what I had in my kitchen. Next time, I’ll go back to Ina Garten’s cheddar corn chowder recipe.

• German glühwein

  • mharriman on December 13, 2022

    I used the German Wintersaison brand Gluhwein (instead of regular red wine) and added the spices and orange slices in the recipe for added depth of flavor. When I've had it at German Christkindl markets, it’s always had a piece of fruit floating in it, so I made sure mine did too. I heated it over medium low heat for two hours before serving and lowered to low heat during the party for serving. This was popular at a holiday open house on a chilly December afternoon.

• Ina Garten's Parmesan roasted zucchini

  • mharriman on July 13, 2021

    Made half a recipe for my husband and me and we really liked this as a side dish for steak. The topping adds enough flavor to enhance the zucchini without overpowering it.

• Butter-roasted sweet potatoes

  • mharriman on August 05, 2018

    Easy to make. I’m always trying new ways to incorporate sweet potatoes since they’re so nutritious, and I love the taste. In my oven, they needed to bake 15 minutes on each side rather than 20. They were very black at the end of 40 minutes on the flipped side. Unlike me, my husband dislikes sweet potatoes, but he ate his portion all up. So, These are a keeper- I just need to adjust baking time.

• Sour cream smashed potatoes with fried shallots

  • mharriman on March 31, 2019

    Good! I used multicolored fingerling potatoes so my potatoes looked a lot different from the depicted photo. We liked these. My only hesitation in making them again is having to use three separate pans to make pretty basic smashed potatoes.

• How to make stuffed chicken breast with spinach & cheese

  • mharriman on January 01, 2023

    I hadn't made stuffed chicken breasts for quite some time, and this recipe was an excellent tutorial for reminding me how to do it. I followed the ingredient list and stuffing directions with success. I did end up with way more stuffing than I needed. I decided to brown my stuffed breasts on the stove in a cast iron skillet and finish them in a 350 degree oven for 12 minutes. That worked well. Results were amazing! This was a treat on New Year’s Eve and they went well with champagne.

• How to poach chicken breasts

  • mharriman on March 04, 2022

    This recipe for poached chicken breasts has become my go-to for recipes calling for poached and/or shredded chicken. I always add the optional wine and change up the aromatics depending upon what I have on hand. I like straining the liquid through a cheesecloth for a light homemade broth and I like being able to control the salt.I also like that it’s a quick poach. For today’s version I used fresh basil and thyme leaves which produced a nice subtle flavor.

  • fairyduff on January 26, 2022

    A good method. Next time I will skip the bay leaf, and perhaps allow the chicken to sit in non-simmering water for longer to rest.

• How to make lemon pound cake

  • mharriman on May 04, 2019

    Other than the glaze, this recipe makes an excellent pound cake. It has just enough lemon flavor to be satisfying without that puckery aftertaste. On my first attempt, I only had four eggs and also neglected to read the directions carefully and added all the eggs at once. The result was a very good cake. On my second attempt, I realized I needed to add and incorporate the eggs one at a time. That made a huge difference in the loft of the batter, the rise of the cakes (gorgeous), and the resulting cake - even better. The glaze goes on thick and white but quickly runs down all the sides which results in a very thin and almost clear icing with a thick white rectangular ring around the bottom of the cake. The glaze isn’t recommended if you want it to to be thick and look like the photo, but the cake definitely is a winner.

• Cilantro-jalapeño jicama slaw

  • mharriman on July 13, 2019

    I left out the pepper and that made for a refreshing , cool palate salad paired with pork tenderloin. The amount of dressing was about twice as much as needed. A really easy and nice tasting summer slaw.

• Salmon cakes with creamy garlic sauce

  • mharriman on September 15, 2020

    My Husband and I liked these a lot. I used canned wild Alaskan salmon, made four good sized cakes, and chilled the cakes for two hours before pan frying. They held up well and were easy to flip. I chose fresh dill for my herb and that enhanced the flavor of the cakes quite a bit. We thought the garlic sauce was a great topping- much better than the usual tartar sauce option. Will repeat.Served with steamed asparagus and red baby roasted potatoes.

  • Lepa on May 07, 2018

    I make these simple salmon cakes regularly. They are tasty and very easy to make with pantry ingredients.

• Firefly ice pops

  • mharriman on February 06, 2022

    I bought some Mickey Mouse molds for an early Valentine’s celebration and made this recipe for the molds. My granddaughter ate the entire pop even though it’s not exactly the most inviting dessert on a cold winter day. I tried a bite from one and it was tasty. She said it was very good. Will repeat.

• Lemon thyme chicken thighs

  • mharriman on September 02, 2020

    Tasty! The easy two step cooking method for this chicken produced a crispy exterior and juicy interior with just a hint of lemon and thyme. Husband really liked it,too.

• Raspberry rosewater smoothie

  • mharriman on May 19, 2022

    I changed the ingredients a tad by reducing the yogurt to 3/4 cup (Fage 2% plain yogurt one serving size) and adding 1/2 cup 2% milk. Everything else was the same. I could barely taste the rose water- maybe because there’s only 1/8 of a teaspoon? Raspberries are my favorite fruit and I love pistachios, so I can see this being on repeat as a day starter.

• Pork tenderloin and onion jam sandwiches

  • mharriman on January 03, 2022

    I subbed mango chutney for the apricot jam and used reheated, leftover, thinly sliced pork tenderloin. Delicious for lunch. . Great way to repurpose roasted pork tenderloin.

  • Fyretigger on August 30, 2020

    I've successfully substituted onions for the shallots. And for my taste, I double the sauce.

• How to make the easiest BBQ chicken in the oven

  • mharriman on May 04, 2020

    This recipe is more of a method. We loved the outcome. If you have a bottle of good BBQ sauce (I used Stubbs Original), garlic salt, and skin-on chicken drumsticks, that’s all you need to make this tasty bbq. It tastes like it’s been slow cooked/ almost smoked. Paired nicely with sautéed Brussels sprouts (Gourmet) and Patriotic potato salad (Silver Palate Good Times recipe).

• Coffee-rubbed steak

  • mharriman on February 07, 2022

    This recipe is similar to Ina Garten’s (Make Ahead Cookbook) but it has a couple different spices in the rub and doesn’t have you marinate the coffee and spice-rubbed steak in olive oil. I swapped smoked paprika for the cumin and 1/4 teaspoon of chili powder, so my review/ note reflects that change. We liked this a lot. I chose the stove top cooking method with great results- five minutes on each side was almost too much time for medium. A keeper.

• Apple salad

  • mharriman on July 19, 2022

    Light, crisp, and tasty apple salad. I used three gala apples as that’s what I had in my fridge. I liked the directions for lightly mixing ingredients as they were individually added. That method kept apples from browning and everything well combined. Family members enjoyed this a couple hours after I made it, and it was still crisp the next day when I had some with lunch. By day three the one small leftover serving had to be tossed because the apples were too mushy by then.

• Slow-cooker chicken in milk

  • Kirstin_the_Kiwi on January 08, 2018

    Tender but not a lot of flavour

• How to make Southern tomato pie

  • Barb_N on September 26, 2020

    After over 30 years living south of the Mason Dixon line, I decided I must make tomato cheddar pie before tomato season ends. This is not a quick recipe, nor is it light. OK now I can say I’ve made it, but I will stick with my beloved tomato sandwiches, assembled in just moments and the quintessential summer sandwich.

• Spicy tomato and shrimp soup

  • Barb_N on February 08, 2017

    A flavorful and welcome variation on weeknight brothy soup- I made the spicy tomato broth in advance and added the pasta , shrimp and basil last minute. Will go into the soup rotation.

• Summer squash shakshuka with baked eggs

  • Barb_N on May 29, 2019

    I followed the recipe with a few changes- adding ground lamb a la Ottolenghi, allspice and cumin along with the smoked paprika, and sun dried tomatoes instead of fresh tomatoes. In spite of the potential for cumin or smoked paprika overpowering everything else, the goat cheese and lamb were the dominant flavors. I think this is my favorite iteration of shakshuka yet.

• Chicken in coconut milk with lemongrass

  • Barb_N on January 01, 2015

    I made this riff on Jaime Oliver's Chicken in milk. My chicken was large- at least 4 lb. I should have upped the spices, couldn't really taste them. It didn't taste coconutty either- just moist and tender. I served it with lacinato kale over rice. I like the idea of making a rich sauce while cooking but expected to be able to taste the cilantro, garlic and star anise. I'll stick with Hainanese chicken- same idea but poached in water, making a flavorful broth.

• Green shakshuka

  • Barb_N on February 11, 2019

    This time of year I start craving greens so I chose this for a vegetarian main. I was not able to find the actual recipe, only an introductory blurb and photo. Freewheeling a bit, mine was very leek forward, and my husband chose red chard. This didn't bleed too much and make it brown shakshuka. I added fresh dill to complement the feta.

  • rionafaith on March 14, 2017

    Delicious and super healthy, but slightly labor intensive so definitely a weekend breakfast. (Though I think this would be good served as dinner too!) I substituted goat cheese for the feta which was perfectly fine and used a mostly de-seeded Thai bird's eye chili -- I'd go for two next time, as there was only the tiniest bit of heat. In retrospect, I should have pulled the pan from the oven at 7 mins, even though the tops of the eggs didn't look quite set to me... I let them go to 10 mins and while they were still very jiggly, the yolks were no longer runny. Still, I loved this and am curious to see how the leftovers will hold up.

• Fettuccine with roasted butternut squash, brown butter & sage

  • Barb_N on September 09, 2014

    After a long tiring day, I 'settled' on this recipe instead of from-scratch butternut squash gnocchi. Boy am I glad- we ate before midnight and this is a keeper. I skipped the pine nuts and used whole wheat penne, finishing it in the oven with the sage brown butter sauce but otherwise no deviations. Served with sliced tomatoes and fresh mozzarella, a healthy vegetarian meal that bridges the seasons.

• Candied kumquat "flowers"

  • Barb_N on March 15, 2015

    This definitely is a "painstaking" recipe- making 6-7 vertical slits then deseeding each fruit with a skewer. I found it easier to get the seeds out after they were partially cooked. The end result is precious. The 'flowers' plumped back up while cooking in the syrup so they looked more like lanterns and had to be flattened again. I gave some to a baker friend to use on top of cupcakes as recommended. Looking forward to some of that syrup with prosecco.

  • Foodycat on February 05, 2023

    As Barb_N said - it's easier to get the seeds out when they are partially cooked, so I did that after blanching. They really are lovely. I used some star anise as my spice.

• Creamy turmeric chicken skillet

  • Barb_N on August 22, 2018

    I made this with coconut milk instead of cream. Disappointingly I had to use turmeric root that I had previously frozen as there was none at the store. It was soggy and didn’t seem to add to the dish. I would welcome ginger in its place. Served with coconut rice.

• Spicy salsa cod in parchment

  • Barb_N on December 11, 2018

    With only a few ingredients, make sure to use good salsa. I served it in tortillas with a radish salsa. Quick, easy, healthy and delicious. The hardest thing is folding the parchment.

• Twice-baked queso potatoes

  • Barb_N on December 25, 2018

    I went with the premise that since this has only 2 ingredients, use the best. So, organic fingerlings which were a bit fussy, and ‘artisanal’ queso dip. Since the potatoes were so small I just scooped out the middle and added the queso without mixing it with the potato innards. Perfectly fine but I don’t think I’ll make again.

• Dorie Greenspan's herb-butter chicken

  • Barb_N on November 08, 2018

    I made this with classic poultry herbs, placing the chicken on top of potato cubes instead of bread - much more presentable at the table. Simple and delicious but I prefer to use a cast iron pan to maximize the crispiness of the skin.

  • Barb_N on May 26, 2020

    I made this again using halved stale rolls from our neighborhood Italian restaurant. I also tossed carrot chunks and garden radishes beneath the chicken. This calls for a stick of butter for the herb butter but 1/2 was more than enough. I started the chicken breast down to brown the back skin. Divine, but next time I will cut the crusts off the rolls- they were a bit too crispy.

• Coconut curry shrimp

  • Barb_N on May 07, 2019

    I subbed mushrooms for bell peppers, which we don’t eat, and added spinach with the shrimp. I let the bok choy simmer longer than the shrimp. Truly an easy, tasty weeknight curry.

• Soba noodle broth bowl with miso-butter mushrooms

  • Barb_N on April 30, 2019

    I opted for 8 minute eggs and cooked them in water not the broth; I’m glad I did. Added different veggies- peas, broccolini, and carrots that needed using up. The miso butter mushrooms really do make the dish. Would add more soba noodles next time.

• Sheet pan ranch quesadillas

  • Barb_N on May 20, 2019

    What a genius way to make a batch of quesadillas. I used different filling - shredded rotisserie chicken, chile seasoning, scallions, arugula and 3 types of cheese. Yum. Sorry no photo- we ate it all up!

• Blackberry and nectarine upside-down sheet cake

  • vikingcook on September 10, 2016

    This is a delicious cake! I used frozen, drained blueberries and they worked just fine. Stored in fridge well for a few days and was just as good reheated in the microwave. Will make this again.

• Creamy tofu and green pea dip

  • IngridO on September 30, 2014

    I would suggest you finish cooking the peas if using frozen ones as I found there was a chalky aftertaste with frozen peas that had only been thawed.

• Chili, lemon, and basil shrimp with Israeli couscous

  • nancy13556 on September 09, 2014

    sub orzo

• How to make real lemonade

  • valtaylor on May 11, 2014

    Made with meyer lemons - very good

• Friday night slow-cooked brisket and onions

  • JoD on May 24, 2014

    Made this last Friday night - it was delicious. The left over gravy was even better then next day. Will be adding this one to our regular recipe stash.

• How to make chicken tikka masala in the electric pressure cooker

  • stef on September 24, 2016

    This was a nicely spiced chicken tikka. I used yogort but next time will use half and half. I think it would make the sauce smoother

• Better-than-Starbucks pumpkin bread

  • stef on October 03, 2019

    Doubled the recipe and there was enough dough for about 8 mini muffins. I reduced the sugar by half a cup and added 1 1/2 cups chocolate chip. Nicely spiced and moist

• Chicken pesto pasta

  • stef on June 17, 2022

    This pasta dish came out nice and creamy. Full of pesto flavour. I grilled the chicken. Will repeat

• Pasta al forno

  • stef on August 02, 2022

    This was good but made a huge amount

• A last-minute ravioli casserole

  • Foodycat on March 12, 2021

    Fortunately the lemon chiffon cake mix listed in the ingredients doesn't feature in the actual recipe.

• Oatmeal pancakes

  • Foodycat on February 21, 2023

    I soaked the oats over night, didn't add any sugar, put some extra spices in (ground ginger and a pinch of cloves) and cooked a handful of frozen blueberries into them. Very successful - they turned over really easily and were very tender and light.

• Coconut panna cotta

  • Neodymia on May 05, 2017

    Not vegan - contains gelatine!

  • mjes on May 05, 2017

    Vegan if one uses a vegan "gelatin" - agar-agar, carrageenan, vegan gel powder ... One consistently need to consider that vegan recipes need to be read very carefully and ingredients selected with a vegan spin. "Animal Ingredients A to Z" is a reference book that identifies these "hidden" animal products.

• Best cut-out sugar cookies

  • babyfork on January 05, 2017

    I've tried a number of sugar cookie recipes over the years and haven't found one I'd go back to again. I think I've finally found a good one worth repeating. I skipped the lemon zest, but otherwise followed the recipe for the large batch exactly and it worked great. Used this for a little Christmas cookie making party with kids and once it softened up a little after chilling in the fridge overnight it was great. The cookies held their shape as promised and tasted good.

• Fire cider

  • babyfork on March 14, 2016

    Strained after 3 weeks and added about 1/4 cup of raw honey. Tasted a spoonful straight. It wasn't too spicy, but I did detect some bitter notes (I'm assuming from the lemon and orange pith). Definitely vinegary! I will have to see how it is when used in some of the serving suggestions before rating.

• The Angosoda

  • babyfork on August 15, 2021

    Made this on what would've been Julia Child's 109th birthday. Easy, healthy, tasty, and refreshing!

• How to make the best Mississippi pot roast

  • babyfork on April 21, 2021

    4.5 lb chuck roast (recipe recommends 3-4 lbs). Used 1 -1 oz package of Hidden Valley Ranch seasoning mix, 1 -.6 oz package of Knorr Au Jus Gravy mix and a half (.7 oz) of a 1.4 oz package of Knorr French Onion mix. One stick of unsalted butter and about a half of a 16 oz jar of sliced golden-green pepperoncini (juice and pepperoncini).

• Rhubarb upside-down cake

  • babyfork on May 02, 2020

    I followed the recipe for this exactly, but the baking time was way off. I used a box of Betty Crocker Super Moist White Cake mix and added the correct measurements of eggs, oil, and water. I used a 9-inch round cake pan. When I took the cake out of the oven at 25 minutes it was brown on top, but clearly still liquid inside. Based on the box instructions I baked it for about another 20 minutes. So it really needed 45-50 minutes in the oven, not 20-25 like the recipe says. Otherwise, it was an easy simple cake and something fun to do with rhubarb. I served this with a dollop of strawberry jam and whipped cream...yum!

• How to make easy, old-fashioned strawberry pretzel salad

  • babyfork on June 02, 2020

    It seemed appropriate that the first use of my "Han Solo frozen in carbonite" Le Creuset roaster was for a cold dish! This retro strawberry pretzel salad was yummy. I'd make it again for a summer dessert. I put the pretzels in a gallon ziploc bag and crushed them with a meat pounder. I think they could have been crushed more finely as the crust does crumble and fall apart a bit when serving. Next time I'd throw them in the food processor for a finer crumb.

• Tahini dressing

  • Victoria_from_London on May 07, 2022

    incorrect index - this also contains raw garlic.

• Slow-cooker chicken tacos

  • rmorse on January 01, 2018

    This is an easy ski-day dinner as you can put the chicken on before you go and it is ready when you come back. This will become a new staple for me. It was a little spicy for my youngest (but perfect for everyone else).

• Lyonnaise salad

  • dedosmagicos on June 11, 2016

    add a little blue cheese too. you won't regret it :)

• Springtime soba with miso sauce

  • dedosmagicos on May 13, 2017

    5/1/17 - made with asparagus and snap peas as didn't have other veg. Not bad for something to throw together quickly!

• Grilled chicken thighs with apricot-miso glaze

  • sldoug on May 31, 2015

    Made May 2015. I really wanted something easy and tasty but this didn't really do it for me. The glaze was so bland that I added probably two teaspoons of soy sauce and a tablespoon or so more apricot jam. It was fine, but chicken thighs are such a pain to grill (is it even possible to get them to not stick??) that the whole thing was more annoying than tasty.

• Savory maple & Dijon pot roast

  • sldoug on January 09, 2016

    Made for dinner with a cross rib roast (cheaper than chuck) and in the oven instead of a crock pot. Accidentally doubled the maple syrup and added in rosemary and thyme sprigs. Braised at 325 for three hours (2.5 pound roast). The tang of the Dijon and vinegar is a nice contrast to the richness of the meat.

• How to cook steel-cut oats for breakfast the night before

  • sldoug on January 24, 2016

    This is a convenient method for making steel cut oats. I followed the directions but added a rounded 1/4 cup of raisins (wanted them to get nice and soft and plump), and I added 1/4 cup brown sugar, 1/2 tsp. cinnamon, and about 1/2 cup of milk when reheating. The texture was nice and chewy, but I still find them too gooey (which is perhaps just the nature of oats). I served the oats with a drizzle of maple syrup and cream.

• Weeknight Philly cheesesteak sandwiches

  • sldoug on October 04, 2015

    Made October 2015. I used "rib steaks" from my beef quarter, which the internet assures me are like ribeye. I chopped the steak into bits and sauteed with seasoning, then cooked the bell pepper, onion and mushrooms in the liquid. Laid slices of smoked provolone over the pan of meat and veggies and then added extra slices inside the toasted and buttered hoagie rolls. I liked the sandwiches but my kids prefer when I make them with chicken and even then not a lot. Oh well.

• How to make the best pulled pork in the slow cooker

  • sldoug on August 09, 2016

    It's not entirely fair for me to rate this recipe since I had to mess with it so much (due to laziness and lack of ingredients). I used half a pork shoulder instead of a full one and I didn't have cola (used apple juice) or smoked paprika or black pepper, and I only added about half the apple cider vinegar called for (totally my mistake). I also didn't roast the shoulder with the spices on, just cooked it after rubbing it. As you might expect, the sauce and meat were quite bland. I boiled down the sauce and added more sugar and cider vinegar and it improved the flavor, but everything really needed more salt. I also cooked it for a total of about 7 hours, but I wasn't sure whether low would cook it quickly enough so I started on high for maybe an hour and then lowered it to low. It was cooked well, not overcooked, but who knows what time I should have ended it.

  • damazinah on October 25, 2020

    Add salt

• Spinach & strawberry salad with poppy seed dressing

  • sldoug on May 31, 2015

    Made May 2015 using Newman's Own poppyseed dressing and smoked almonds. This was a fine salad but it didn't stand out to me. I really liked it in theory but the reality was only okay, although my kids had multiple helpings. Usually I love the contrast of sweet and salty but this time it just didn't stand out.

• Lettuce salad with hot beef dressing

  • sldoug on January 05, 2016

    Doubled the recipe and used regular rice vinegar, but otherwise followed the directions. I served the dressing along side the lettuce since I wanted to keep any leftovers, which meant that the lettuce didn't have a chance to wilt as much. One of my kids really loved this, but my other kid and I only thought it was okay. It was extremely easy but I doubt I'll make it again.

  • anya_sf on February 21, 2022

    I doubled the dressing, using ground turkey, more than doubled the lettuce, and added cucumber, tomato, and avocado. I used Chinese black vinegar - not sure if that's the same as black rice vinegar, but the flavor was good. I think it's essential to wilt the salad well with the hot dressing - that's what makes the dish. With the extra salad ingredients, I ended up adding a fair amount of extra salt and soy sauce. My husband and I added Sriracha to our servings. We enjoyed this with rice. Super quick and easy, and relatively healthy, I would definitely make this again.

• Turkey noodle casserole

  • damazinah on December 05, 2020

    Pretty bland, which explains the need for hot sauce.

• Zucchini pesto pizza rolls

  • damazinah on August 21, 2020

    Way too greasy! These didn't bake so much as fry in the oven because of all the grease from the pesto and the cheese.

  • wkhull on August 19, 2019

    Very delicious! Great recipe to use up frozen pesto. I used ~2/3 C pesto instead of 1/2 C. Be sure to slice zucchini very thin since you have to roll. If making again, I would probably cut thin zucchini ribbons instead of rounds.

• The best one-pot mac & cheese

  • damazinah on September 08, 2020

    A bit too bland.

• Miso-buttered mushrooms & noodles

  • damazinah on September 26, 2022

    Very umami-y! Leftovers are even better because the pasta absorbs all the flavor. Next time I may wilt some arugula with the hot pasta and throw in some toasted pine nuts.

  • annmartina on January 08, 2018

    This would also make an excellent vegetarian gravy over potatoes or biscuits. I used about 5 Tbsp. of butter. For pasta I also added a couple of Tbsp. of pesto.

• Single-serve microwave shakshuka

  • damazinah on February 20, 2019

    Outstanding! As is, it makes for a quick, tasty breakfast or dinner. For a heartier meal, I like to throw in some spinach, roasted red pepper, cumin, smoked paprika, garlic, and feta cheese.

• No-bake cookies

  • damazinah on September 04, 2021

    These came out dry & crumbly.

• The best-ever California sandwich

  • damazinah on August 06, 2022

    What an amazingly good sandwich! I used roasted red pepper hummus, giving it a slightly smoky flavor that melded really well with all the veggies.

• Summer squash gratin

  • lawrencecharcuterie on January 31, 2021

    Added 1/2 and 1/2. Subbed onions for shallots more salt

• How to make Hasselback potatoes

  • Hannaha100 on December 01, 2016

    Went down well with whole family. Baked potato/chips cross. Used olive oil. Would be a crowd pleaser. To make again.

• How to make caramelized onions in the slow cooker

  • Hannaha100 on October 16, 2016

    Worked like a charm. Cooked for 9 hours because that was the max for my slow cooker but still came out beautifully. Game changer!

• Christmas breakfast strata

  • Hannaha100 on December 25, 2016

    Made with quorn sausages. Positive feedback from both sides of the family who hadn't had anything quite like it before. Will play around with variations. Great for guests because can be prepared the night before.

• Oven-caramelized cabbage wedges

  • Hannaha100 on May 30, 2020

    This was fab, My four year old had seconds and ate it all! I only did 15 mins and could have used a little longer but still tasty as it was. We'll do this again!

• Peach and arugula salad

  • Lepa on July 30, 2017

    This wasn't as good as I expected it to be. The dressing wasn't very good and it lent an off-taste to the entire salad.

• Honey lavender panna cotta

  • Lepa on November 15, 2021

    This is barely sweet. As suggested we ate it with a drizzle of lavender honey on the top. Everyone liked the fact that they could control the amount of sweetness in the dish. The taste of lavender didn't come though much. I might add more next time. I didn't have gelatin sheets so I added one tablespoon of knox powdered gelatin to the milk/cream mixture before heating it. I thought the resulting texture was good.

• Ina Garten's lemon fusilli with arugula

  • Lepa on April 18, 2020

    This recipe is SO good!

• Creamy curried carrot soup

  • Lepa on July 08, 2020

    This soup is delicious! My son called it the "best soup ever." I used 1.5 tbsp of curry paste because I was cooking for children and didn't want it to be too spicy. I definitely recommend this recipe!

• Ottolenghi's cauliflower, pomegranate, and pistachio salad

  • Lepa on January 19, 2019

    This is good but doesn't seem particularly simple. While we enjoyed it at a dinner party it's not something I'd make for a weeknight meal.

• Unstuffed cabbage casserole

  • annmartina on February 24, 2018

    Didn't use raisins. Added a 1/2 tsp smoked sweet paprika. Braised cabbage in Instant Pot

• How to make Instant Pot vanilla extract

  • annmartina on January 09, 2018

    Mine came out cloudy and I'm not sure why. Used potato vodka, which has it's own sweetness.

• Zucchini-chickpea fritters with red onion jam

  • termite on June 16, 2016

    Good. For some reason, she doesn't put any salt and pepper in the fritter mix. Put salt and pepper in the mix.

  • MissKoo on July 16, 2020

    Good enough, but bland on their own. Served with homemade sweet onion relish that was already made and in the fridge. Combo was quite nice. Would definitely add seasonings beyond salt and pepper next time -- garlic-lemon-thyme, or garlic and mint, or cumin and cilantro. A mint-yogurt sauce might also be good with this in lieu of the onion jam. A bit fiddly as they can tear apart a bit when being flipped. Plan to use leftovers as light lunch with salad.

• Vegan slow-cooker chickpea tikka masala

  • SenseiHeidi on September 07, 2019

    Liked the flavor, made a lot of sauce for the rice to sop up. Next time do the long soak and longest cook time. Did not make the tarka, just melted some butter and poured over spinach to wilt. (Also added chicken base.)

• Sourdough English muffins

  • rrobb on January 12, 2022

    Not a great recipe. Based on the website recipe comments, I’m not alone in having problems. Weights vs cups would be helpful. My dough was super dry even before adding the final 1/2 cup of flour. I got more muffins than expected, so they were thin enough, but didn’t cook through in the specified time and required some oven time. No nooks and crannies either. Very disappointed. I make sourdough all the time and occasionally have made other English muffins. I won’t make these again.

• Apple zucchini muffins

  • Frogcake on August 20, 2017

    Quite tasty with just the right balance of spices. Although the batter was drier than others I've made, both the zucchini and apples provided sufficient moisture. Some changes: I added two whole eggs and plain Greek yogurt in place of apple sauce. The volume of batter was smaller than expected, resulting in six medium sized muffins, made in jumbo sized muffin tins. If I had followed directions and divided the batter into twelve, The result would have been 12 micro muffins. I served these with blueberry jam and so I omitted the creme fraiche.

• Maple pecan pie bars

  • Frogcake on December 31, 2017

    These bars are so good and frankly, quite addictive. There’s a high risk of blowing your diet if you make these. Will probably not make again until next year for this very reason. The instructions are spot-on here - important to let the filling set for several hours in the fridge.

• Hasselback sweet potatoes

  • Frogcake on March 17, 2018

    We loved this prep for sweet potatoes. The brown butter is excellent here, providing a nutty flavour. I also inserted some sage leaves between alternate slices. Definitely a repeat.

• Spiced pear muffins

  • Frogcake on August 18, 2018

    We liked these muffins a lot! I jazzed these up a bit by adding an extra half tsp of ginger, half a cup of walnuts and yogurt in place of milk. As well, I made a simple crumble topping using brown sugar and bulk barn seed mix.

  • Frogcake on September 28, 2019

    I’ve made these muffins many times with great success. This time I added coconut sugar (half cup) in error thinking it was brown sugar. I discovered my error too late to remove it, and ended up adding an additional half cup of brown sugar - so a half cup of each of coconut and brown sugar. The batter seemed a bit drier but muffins were just as delicious - not at all sweet.

• How to make dark chocolate Guinness cake with cream cheese frosting

  • Frogcake on March 15, 2018

    Not the best chocolate recipe I’ve tried. Won’t repeat.

• One-pot braised cabbage with bacon, Southern-style

  • Frogcake on January 06, 2018

    My family liked this as an occasional side-dish but I think we concluded that we are not huge cabbage fans. Bacon certainly made this more appealing.

  • rionafaith on January 04, 2021

    This was pretty good but I ended up slightly scorching the bottom before all the cabbage was nicely tender, even though I stirred a few times. Next time I think it needs more liquid and/or a lower temp.

• Honey roasted sprouts with lentil-quinoa pilaf

  • Frogcake on May 22, 2018

    The lentils pair nicely with the quinoa in this flavourful pilaf. I honey-roasted carrots instead of sprouts. Would repeat this recipe.

• White chocolate cranberry bar cookies

  • Frogcake on December 15, 2018

    Delicious! I used butterscotch chips instead of white chocolate. The taste was divine! Sifted a bit of icing sugar on top after cooling. Would make these again.

• Insalata Caprese

  • Frogcake on July 14, 2019

    Very tasty in its simplicity.

• Egg noodles with rich chicken curry sauce (Khao soi)

  • Frogcake on August 28, 2018

    This is indeed quick and easy. Delicious too! Made by my youngest son, who loved the versatility. Served with lots of roasted peanuts, cilantro and rice.

  • rionafaith on August 21, 2017

    Yum! Great weeknight dish. I used the full amount of curry paste, but mine had been hanging in the fridge for a while so it wasn't very potent -- might not need it all with a fresher jar. I topped with a big squeeze of lime (essential!), lots of cilantro, and chicken skin cracklings, and served over fettucini... so not very authentic, but still totally delicious!

  • anya_sf on September 06, 2018

    As others have said, this is quick and easy. I didn't make the fried shallot topping, but recommend it if there's time. I added baby bok choy and peas. Two tablespoons of Mae Ploy red curry paste made this quite spicy. Lots of lime juice, a bit of extra sugar, and some salt helped balance the flavors. My husband and I really enjoyed this (kid wouldn't eat it - too spicy).

• Watermelon salad with feta & mint

  • Frogcake on August 20, 2017

    A tasty, refreshing salad. Very simple and quick to assemble. Perfect for a crowd. However it is a salad best made just before serving. It's just ok the day after (the mint leaves are edible but browned).

• Streusel-topped apple pie muffins

  • Frogcake on December 30, 2017

    Fabulous taste! Will definitely make these again as my family snarfed them up. I made these using two past due large apples (everyone was complaining about “old” apples in my fridge) and some past due whole milk yoghurt (not furry) that I had missed. I substituted the butter for canola olive oil mix in both the batter and streusel. (Note: I didn’t tell my sons about the “old” apples in the muffins.)

• Roasted radish and herbed ricotta omelet

  • Agaillard on August 02, 2020

    I made this using the same idea but roasting the radishes in the pan first, then added the egg milk mix, then shredded truffled Brie on top that I needed to finish off .. Delicious and just perfect for brunch!

  • Agaillard on August 13, 2021

    Made again this time following the recipes for roasting and cheese part : my method from last year was more efficient washing up wise ;) I subbed "fromage frais" (which is a discovery I just made, a cross between fromage blanc, creme fraiche ... like a cottage cheese but with a tangy flavour) for ricotta. Nice and light lunch. To note that fromage frais curdles though!

• Pear gingerbread

  • Ray234 on November 17, 2018

    This had a very ginger-forward flavor that mellowed after a day. Great texture.

• Donut loaf

  • alex9179 on April 29, 2020

    Bake until internal temp is ~205 F.

• Rotisserie chicken coconut curry soup

  • rpepper on October 23, 2016

    This was delicious. I had arugula that needed to be used, so I replaced some of the kale with arugula. A great use for shredded rotisserie chicken breast meat.

  • wkhull on January 27, 2022

    I agree with rpepper - a great use of left over chicken. I added some diced sweet potatoes to give it more veggie balance.

• How to make marvelous meatloaf

  • lynnmpearce on July 05, 2020

    Incorrect online link -- should be https://www.thekitchn.com/how-to-make-marvelous-meatloaf-109799

• Sheet pan roasted tomatoes & mushrooms

  • ezwriternc on November 28, 2022

    Made this with barrimundi. Great and easy

  • fairyduff on July 03, 2020

    Intensely tasty. It surprised me how much flavour came from such a simple technique with basic ingredients.

• Candied cocktail nuts

  • ezwriternc on March 02, 2022

    Great nuts but watch the salt. I added a teaspoon and didn’t see i should add only 1/2 if using different salt.

• Easy 3-ingredient Buffalo cauliflower bites

  • tmitra on June 14, 2022

    The flavor was fine, but they weren't crispy at all.

• Easy Hatch chile egg casserole

  • puddlemere on February 24, 2019

    Has potential, but a little bit boring. Also I would probably dice the potatoes next time instead of shredding so that there's a bit more texture.

• Hibiscus berry sundae

  • ruchi925 on May 16, 2022

    link broken

• Apple, pecan & Brie stuffed turkey breast

  • Maya12 on March 21, 2016

    Quick and easy. Will make again. My notes and modifications : -used boneless and skinless turley leg. -convection cooking -internal temperature of 170F -Made a sauce with 1 finely chopped green onion, 1/2 cup masala chai tea, 1/2 cup 15% table cream, simmered slowly to which I added the cooking juices from the meat.

• Savory radish and goat cheese muffins

  • cora429 on July 18, 2018

    The recipe is too salty as written, I cut the salt in half when I make them.

• Sheet pan chicken fajitas

  • lauraprooks on April 09, 2017

    These were wonderful, certainly the best fajitas I've made. Super easy and the timing in the recipe worked perfectly for me.

• Fettuccine with preserved lemon and roasted garlic

  • clcorbi on December 10, 2016

    This is so simple and delicious. Just an absolutely lovely flavor combination. It's also insanely fast to make (as long as the garlic has been roasted ahead of time). The best way I have found so far to use up my jar of homemade preserved lemons.

• Cauliflower rice lunch bowl with sweet potatoes and chickpeas

  • clcorbi on December 17, 2018

    Excellent. I really, really loved this, and it was very fast to make as advertised. The only thing I'd do differently next time would be to double the cauliflower rice, or else bulk up these bowls with farro or some other type of grain. I adore how chewy the feta got from the brief roasting time. I really can't recommend this recipe enough, and the leftovers keep perfectly for lunches.

• How to make ribs in the Instant Pot

  • rionafaith on July 05, 2020

    The spice rub adds a lot of flavor in addition to the finishing bbq sauce. 20 mins under pressure resulted in tender ribs that still had some tooth to them rather than totally falling off the bone. I brushed the back side of the ribs with sauce and broiled for 2 mins, then flipped to brush the meaty side with more sauce and broiled an additional 5 mins. Quick, easy, and tasty.

• One-pot creamy mushroom pesto pasta

  • rionafaith on September 26, 2020

    4-1/2 cups of water was waaay too much but I feel like I'm being gaslit by the Kitchn as they have about a dozen recipes following this formula and they seem to have positive comments. When my pasta was done barely any water had evaporated and it was SO soupy! I did like the flavor and I always love a lazy one-pot meal though so if I make any of the recipes in this collection again I will cut down to 2-1/2 - 3 cups of water only and/or use a full pound of pasta. I also don't think the added olive oil was necessary as pesto already contains oil.

• One-pot creamy mushroom pesto pasta

  • rionafaith on September 26, 2020

    4-1/2 cups of water was waaay too much but I feel like I'm being gaslit by the Kitchn has they have about a dozen recipes following this formula and they seem to have positive comments. When my pasta was done barely any water had evaporated and it was SO soupy! I did like the flavor and I always love a lazy one-pot meal though so if I make any of the recipes in this collection again I will cut down to 2-1/2 - 3 cups of water only and/or use a full pound of pasta. I also don't think the added olive oil was necessary as pesto already contains oil. UPDATE: Honestly the leftovers of this are NOT good. The pasta is mushy, even without reheating, and the sauce is really quite greasy. I won't be making this one again.

• The absolute best lentil soup

  • rionafaith on August 12, 2020

    I don't know that I can authoritatively say this is "the absolute best" but it's for sure a really good lentil soup! Will make again.

• Scone-top blueberry muffins

  • rionafaith on April 28, 2020

    Made half batch of 6 muffins. Recipe indicates batter should be "mounded full" but all of mine erupted and overflowed quite a bit in the oven. So it might be better to not fill the cups more than 3/4 full. That said, the small part of the top that stayed intact was delightfully crunchy and scone-like, so I really like this technique. Omitted lemon zest as I didn't have any and the flavor was still good. I liked the addition of almond extract, which I don't typically see in a blueberry muffin recipe but tasted really nice.

• Pesto chicken stew with potatoes and spinach

  • rionafaith on October 13, 2019

    Dead easy "dump everything in the pot" recipe which is all I have the energy for these days. I'm sure a lot of the flavor depends on the specific pesto, so for reference I used 365 (Whole Foods brand) Basil Pesto and I think using the full jar wouldn't have hurt to pump it up a bit more. Recipe didn't instruct whether to cut the chicken thighs but I did, into approximate quarters or about 1.5-2" cubes. This really needs to be served over a starch to absorb all that broth (I used a brown rice/quinoa combo), so I actually found the potatoes a bit superfluous. Finally, I wish I had a lemon on hand to squeeze over at the end as it could use a touch of acid. Still this is a great base recipe for super lazy nights, and I'll make it again with tweaks.

• How to make Instant Pot corned beef and cabbage

  • rionafaith on March 31, 2020

    Didn't have many of the ingredients due to Quarantine Cooking these days, but used this basic method. Used water instead of beef broth & beer, then reduced the cooking liquid for a little more flavor after cooking the beef and before adding the veggies. I used a whole 3-lb cabbage, one lb of Yukon Gold potatoes, and omitted the carrots. Used the seasoning packet included with the purchased corned beef.

• Cream of celery soup with bacon

  • rionafaith on October 21, 2018

    Wanted to use up half a head of celery that was starting to go limp in the fridge and this was the perfect recipe. Cut the liquids to 1.5 cups each of stock and milk as I only had around 3 cups of celery once chopped, but I did use the full amount of bacon, onion, garlic, potato, etc. I did end up adding another 1/2 cup of milk at the end to thin, so maybe the full amount of liquid would have been fine. Simple but very good with homemade bread to dip in.

• Easy braised collard greens with bacon

  • rionafaith on January 05, 2017

    So delicious! I used leftover champagne from NYE for the wine component which made this extra fancy, but I'm sure it would be good with anything. Definitely going into the regular rotation.

• Kale chips

  • rionafaith on April 05, 2017

    Great for snacking! We'll see how they hold up. I'll try adding other seasonings next time.

• Warm French lentil salad with bacon & herbs

  • rionafaith on April 22, 2021

    Super good, I always love a simple lentil salad and this is a great one. I used a pinch each of dried sage and rosemary in the garlic/shallot sauté instead of buying fresh and that was totally fine. Definitely used the fresh parsley to finish though -- and I probably could have added even more. This would be nice with a handful of arugula or something thrown in as well. Will make again.

• Stuffed cucumber kimchi (Oi sobaegi kimchi)

  • rionafaith on October 16, 2020

    Super yummy, great with the Korean rice bowls I made. I used only 1T gochugaru but could have done with 2 as it's quite mild. No Korean chives so I used scallions. Mine are not quite as pretty as the picture, so I think I'll try julienning the daikon and scallions/chives a bit finer next time.

• Eggless Caesar dressing

  • rionafaith on June 14, 2017

    Very acidic, almost too much so on its own but the strong flavor was fantastic on a kale salad! I used the "chuck it all in a blender" method, just smashing the garlic cloves with a knife and rinsing the extra salt off the anchovies, and it couldn't have been quicker to whip up.

• Miso tahini dressing

  • rionafaith on August 29, 2018

    Simple but delicious dressing.

• How to make homemade pita chips

  • rionafaith on October 20, 2019

    Good basic guideline, though could use less oil (it's a lot!) and I would check them sooner as mine ended up very brown even with the minimum timing.

• Ethiopian-style spinach & lentil soup

  • rionafaith on October 25, 2017

    This was just okay -- very quick and healthy, but I didn't love the combination of seasonings. It might be the cinnamon. Or maybe I just added too much lemon? Would probably be better with stock instead of just water, too. I'll keep searching for quick lentil soup recipes.

• Collards and kimchi

  • rionafaith on January 05, 2018

    Delicious twist on collards. My jar of kimchi was unfortunately only 10 oz, it would be even better with the full amount. I would also increase (maybe even double) the bacon next time. Two things: 1) I don't think the tablespoon of oil at the beginning is necessary, the bacon renders enough fat; and 2) I cooked the greens much longer than indicated until the broth was reduced, at least 20 minutes, and I also drained the kimchi so as not to add a lot of extra liquid.

• Tuna & cucumber quinoa salad with honey mustard vinaigrette

  • rionafaith on August 05, 2018

    Super tasty and light yet hearty. I used some leftover quinoa I already had in the fridge, didn't measure but it was probably about 4 cups cooked. I also used 2 5oz cans (4oz drained) of tuna, the un-fancy kind packed in water, rather than 1 7oz can packed in oil. The recipe is slightly unclear about if you're supposed to put the lemon zest in the dressing or just salad bowl, or maybe you are supposed to have the zest of 2 lemons and flesh of only one? In any case, I used only one and mixed it in with the dressing. Dressing was delicious BTW, and not too much of it -- very subtle once mixed in. I omitted fresh oregano and just added a pinch of dried to the dressing. Could add a bit more arugula, or just serve over a bed of additional greens.

• Skillet mac and cheese

  • hourlongshower on October 17, 2016

    Half the bread crumbs. Enough for 2 adults and 1 small child as a main course.

• Cooking by feel: baked pastas

  • EskieF on January 15, 2022

    https://www.thekitchn.com/cooking-by-feel-baked-pastas-84769

• Overnight yeasted waffles

  • inflytur on May 09, 2018

    Try adding the sugar with the eggs.

• French silk pie

  • inflytur on August 08, 2017

    This version of French Silk Pie is very mousse-like. It was extremely popular with folks who are chocoholics.

• Meringue cookie bites

  • inflytur on May 05, 2018

    The baking temperature given is far too high. Meringues are usually baked at 200 F. I made the recipe as written and they burnt.

• Cheesy mashed potato puffs

  • inflytur on August 14, 2020

    Perfect for a Thanksgiving buffet or potluck.

• Brie & mushroom breakfast strata

  • inflytur on August 14, 2020

    A luscious breakfast casserole.

  • ingabritt on May 14, 2017

    I halved the recipe, reduced the covered cooking time to 40 minutes, and baked it in a 9" x 5" Pyrex loaf pan. It came out perfect. Delicious!

• Parsnip cake with cream cheese frosting

  • inflytur on March 04, 2020

    The aroma while this is baking is amazing. The ginger flavor is very strong, which I like. If you aren’t quite so crazy about ginger just cut back or skip the fresh ginger.

• Herb salt

  • averythingcooks on November 03, 2020

    This recipe was brought up during the “freezer tips” forum discussion and I now have a stash in my freezer. I made a 1/2 recipe using parsley, thyme & rosemary from my planters (adjusting the proportions to make up for no sage). So far, I have used this to season lots of things including little roasted potatoes, a beef barley soup and some baked beans. This is a freezer treasure that will get used up quickly!

• Cheesy grilled eggplant with tomato jam

  • averythingcooks on August 30, 2021

    I made a 1/2 recipe of the jam (ie not the full eggplant dish) with tomatoes from the garden and it will find many uses until its gone BUT it's not my favourite version.....I can't quite put my finger on it (balsamic + cider vinegar?? ground coriander??) but I probably won't repeat this one.

• How to make bagels

  • averythingcooks on March 08, 2021

    These were easy & fun to make and they taste and look like bagels should - ie NOT the soft, puffy bread rings often sold as bagels! I choose this recipe partly because it called for brown sugar - and not malt extract - in the water bath. I made a 1/2 recipe and made 5 bagels using around 86 g of dough per bagel. I watched a quick video re: how to perfectly shape the balls and then form the central hole using the finger twirl method. I followed the simmer & bake times times exactly, used an "everything bagel" mix to top them and they have that characteristic "chew" that bagels lovers expect.

• Spiced pear muffins

  • amandacooks on January 14, 2017

    Muffins were plenty moist and sweet, even after reducing the brown sugar to 1/4 c and substituting white whole wheat flour for both the AP and whole wheat flours. Could probably get away with even less sugar next time. Used chopped pecans as my "optional ingredient" but might try crystallized ginger next time for a stronger ginger kick (or at least add more ground ginger to the dry ingredients).

• The ultimate spring party salad

  • shannonstoney on June 08, 2017

    Used slightly bitter lettuce instead of kale and arugula.

• Apple cider-glazed chicken thighs

  • kateiscoooking on October 05, 2021

    Really good!

• Slow-roasted miso salmon

  • anya_sf on July 03, 2019

    The salmon took an extra 15 minutes to cook through. Otherwise, the recipe turned out great. The salmon was super moist and the flavor was delicious.

• Breakfast burrito egg casserole

  • anya_sf on November 15, 2018

    This literally took 5 minutes to assemble, which I did one day ahead. I reduced the potatoes, eggs, and dairy a bit. The flavor is mild, so you'll want the salsa and other toppings. Next time I might add some spices to the casserole. A good weeknight recipe that the family enjoyed.

• Strawberries & cream French toast casserole

  • anya_sf on June 25, 2020

    I made 1/2 recipe using 10 oz light brioche. In a 9"x9" dish, the custard didn't cover the bread completely, even after pressing down, so the top ended up crunchy, which is either a plus or minus depending on your preference (I liked it). Whole milk worked well instead of half-and-half. Prepped the casserole the night before and macerated the berries while it baked in the morning. While I enjoyed the chunks of cream cheese, this would be good with less or no cream cheese and maybe a bit more milk. Family enjoyed it; would make again.

• BBQ chicken and pineapple flatbread pizzas

  • anya_sf on October 10, 2020

    I used store-bought pizza dough instead of flatbreads and parbaked them before topping (although maybe didn't need to). The crust didn't turn out great, but my family really enjoyed the combination of toppings. One cup cheese wasn't nearly enough for us; I used 3 cups.

• Banana bread pancakes

  • anya_sf on June 07, 2020

    The batter was very thin so the pancakes spread a lot and practically fried in the butter. Using 1/4 cup measure, I got 11 pancakes. Although I used my cast iron skillet, which normally cooks very evenly, these pancakes did not brown evenly, but were spotty with dark, curled edges. The texture was rubbery, the surface greasy. Flavor was good, especially with maple syrup, although with 3 Tbsp sugar (more than my usual pancake recipe) they are fairly sweet on their own. I won't make these again.

• Strawberry Dutch baby

  • anya_sf on June 19, 2020

    The strawberries exuded a lot of liquid as they roasted, so the baked pancake ended up too loose in texture, although it did set better after cooling. Sadly, the strawberry flavor tasted watered down. Perhaps with very flavorful, small berries, this recipe would be more successful, or if the strawberries were roasted longer.

• Heirloom tomato and steak Caprese [basil vinaigrette]

  • anya_sf on August 07, 2020

    I served this over a bed of romaine lettuce since we like greens and my son doesn't care for fresh tomatoes. My husband and I loved the tomatoes, and even the red onion lost its unpleasant sharpness after marinating. I omitted the red pepper flakes from the basil dressing and it was quite tasty anyway. I added some salt to the beef marinade for extra flavor, and cooked extra steak, but it wasn't really necessary. This was a nice, summery main course salad.

• The official Ted Lasso biscuits

  • anya_sf on February 10, 2022

    I was craving shortbread and, being a fan of Ted Lasso, had always wanted to try the "official" biscuits - which happened to score very well in the Pancake Princess shortbread bake-off. I didn't bake other shortbread for comparison, but these certainly met my expectations - buttery, just sweet enough, good thickness, appropriate texture. I used Plugra butter, 90 g powdered sugar, 250 g bleached all-purpose flour, Diamond Crystal kosher salt, baked in an 8"x8" parchment-lined pan for 60 minutes.

• Mayo roast chicken

  • anya_sf on August 17, 2021

    It took 5 extra minutes for the breast to cook through (first time chicken legs have cooked faster than the breast). The meat was incredibly moist and juicy. Be sure to have good ventilation as a lot of smoke was generated. With 1 tsp smoked paprika, the sauce was vaguely reminiscent of tartar sauce - good with the chicken, which benefitted from the extra seasoning.

• Salted toffee & brown butter blondies

  • anya_sf on December 03, 2020

    Used Heath chocolate-covered toffee bits instead of chopped bars, which were fairly fine and "dusty", so were more evenly distributed rather than in big chunks. Chunks might be better, but the bits worked fine. Baked for the longest stated time, the blondies were still very soft and gooey, but we didn't mind. Of course these were very sweet, but the flaky salt helped balance it. Family thought they were great.

• Cranberry buttermilk pancakes

  • anya_sf on December 01, 2020

    I've made these post-Thanksgiving for several years now, sometimes using white whole wheat flour, sometimes with double the cranberry sauce. Family really loves them. Honestly, you could stir leftover cranberry sauce into your favorite pancake recipe, but definitely add some vanilla as the flavor complements the cranberries.

• Sautéed green beans with toasted Charleston benne seeds

  • anya_sf on November 26, 2021

    This method resulted in perfectly cooked green beans - bright green color, tender but not overcooked, with an occasional pleasant bit of char. The garlic and herbs got a little burnt since they mostly stuck to the bottom of the pan while the beans cooked uncovered. Next time I would add them towards the end of that time.

• Cranberry margarita

  • anya_sf on December 06, 2021

    Very enjoyable using no-sugar-added cranberry juice cocktail.

• Instant Pot butter chicken

  • anya_sf on November 30, 2022

    Instead of cayenne pepper, I used 2 tsp mild Kashmiri chile powder, reducing the paprika by 1 tsp. I thought I had cashews, but didn't, so substituted peanuts. My chicken was still slightly frozen, so I increased the cook time to 8 min as directed, then did 5 min natural release. At that point the chicken was fully cooked. The generous amount of sauce still needed to simmer to reduce some. I stirred in cooked green beans and peas at the end, plus an extra splash of cream. This was a pretty tasty version of butter chicken and I appreciated the convenience of the Instant Pot, especially with not-fully-thawed meat. Best served with rice as there was a lot of sauce.

• Whole-wheat pancakes

  • anya_sf on April 08, 2022

    Good, hearty whole wheat pancakes, not too different from my usual recipe (CI) but with (proportionately more) butter instead of oil. I got 9 pancakes.

• Ham and potato casserole

  • anya_sf on December 01, 2021

    My family really liked this. It took closer to 1 hr 45 min for the potatoes to fully cook. After 75 min, the potatoes on top were getting too brown and crunchy, so I covered the dish with foil. My dish wasn't broiler safe, so I sprinkled the remaining cheese for the last 10 min of baking and increased the heat to 450 F. Next time I would cook the casserole covered for the first hour, then uncover and let the top brown for the remaining 30-45 min and possibly skip the cheese at the end since the sauce was already very cheesy.

• How to make better-than-Panera broccoli cheese soup

  • anya_sf on March 21, 2017

    I used chicken broth and frozen broccoli (about 20 oz). I roughly pureed the entire pot of soup with an immersion blender. I thought 8-10 oz cheese was plenty - 14 oz would be overkill. With those changes, it was everything I wanted in broccoli cheese soup. (I served bread on the side rather than making bread bowls.)

• How to make tender baked oatmeal cups

  • anya_sf on July 28, 2019

    Nice, versatile recipe. I made 2/3 recipe using 2 egg whites and 1 tbsp melted butter, but the full 1/4 cup maple syrup because I tried a carrot cake variation I'd seen on another blog. Mix-ins were 2 small shredded carrots, 1/4 cup each raisins, pecans, and unsweetened coconut, plus a bit of nutmeg and ginger (stirred in, not sprinkled on top). Yield was 10 oatmeal cups rather than 9, probably due to all the mix-ins. I enjoyed them straight from the fridge - loved the flavor and texture even more than regular baked oatmeal (maybe my brain was fooled into thinking they were muffins?), and appreciate the built-in portion control.

• Lemon ricotta French toast bake

  • anya_sf on September 27, 2020

    Half the recipe served 4 in my house. I've never used butter in a custard and did not do so here, but substituted more half-and-half for the butter. Although the topping was sweet, the rest was not too sweet (despite the lemon curd), so my family enjoyed it very much with maple syrup.

• How to cook frozen salmon in the oven

  • anya_sf on September 21, 2020

    I cooked 3 farmed salmon fillets, about 5.5-6 oz each, using the longer baking times. The fish still needed another 3 minutes to cook through. Instead of the mustard-maple sauce, I used teriyaki glaze which I already had on hand. Overall, the method worked well and the fish was moist. I will keep this method in mind when I haven't planned ahead.

• Egg roll skillet

  • anya_sf on May 27, 2018

    Quick and easy to make and easily adaptable. I doubled the vegetables, adding some sliced bell peppers, snow peas, and bean sprouts.

• Potato nachos with pinto beans and spinach

  • anya_sf on January 31, 2018

    I tossed the potato slices with oil and taco seasoning before roasting. Halfway through roasting, I added a sliced zucchini. I only used 1 can pinto beans. We added salsa, sour cream, avocado, and hot sauce on our individual servings to taste. The whole family liked it. This recipe lends itself easily to variations. Next time I will add some sliced, sauteed (or roasted) bell pepper as well, and would try other beans (maybe refried) and possibly cooked chicken.

• Bryant Terry's curried corn and coconut rice

  • anya_sf on June 21, 2020

    I made this a few years ago as written and remember liking it, so I tried it again, this time with changes. I used brown basmati rice, just soaked for a couple of hours, then cooked in the rice cooker. I used frozen corn, so didn't blanch it, just sauteed from frozen in butter (out of coconut oil). I doubled the curry powder, which I recommend, and used dried thyme. I also added some baby spinach. Quite tasty! Extra curry powder was very nice in a marinade for chicken kebabs.

• Smoked salmon soba noodle salad

  • anya_sf on July 17, 2022

    Good, but salty. I'd reduce the miso to maybe 3 Tbsp. Instead of spinach, I used mesclun mix, closer to 4 cups, plus added peas and avocado. Also used about 5 oz hot smoked salmon. Put the soba and vegetables back into the pot with the sauce, so this was a warm noodle dish rather than a salad. 2 people ate most of it for dinner.

• How to make pull-apart cheese bread

  • anya_sf on May 27, 2018

    I've made this several times with whatever cheeses I have on hand and it's always delicious. It's easiest if one person pulls the bread apart while another person stuffs the cheese between the cubes.

• Speculoos-swirl skillet brownie

  • anya_sf on May 04, 2022

    I made 1/2 recipe in a 7.5" skillet; baking time was the same, so I suspect the full recipe might need longer. Brownie texture was nice and chewy. Coffee flavor was prominent and helped enhance the chocolate. The speculoos didn't stand out; the brownies would be good without it (and also gluten-free), or you could swirl in something else such as almond butter. We only got 4-6 brownies from 1/2 recipe (but maybe we were extra hungry).

• Chicken ragù with bacon

  • anya_sf on March 21, 2017

    My family loves this. You can also add other vegetables, such as peas or spinach. We have it over mashed potatoes (cauliflower puree would be great too), noodles, or rice.

• Strawberry cheesecake breakfast bars

  • anya_sf on June 03, 2017

    These taste like a cross between granola bars and strawberry cheesecake, minus all the sugar. We liked them both warm and cold. They are not too sweet, so they don't taste overly indulgent for breakfast. However, with all the almonds, they are quite filling. We cut the leftovers in bars, to heat up in the microwave later on, which worked fine.

• Pineapple upside-down cake oatmeal

  • anya_sf on August 01, 2020

    A pretty good way to jazz up oatmeal. I made 1.5x the recipe for 3 people, which used all the pineapple slices in the can. Using a nonstick skillet, half the ghee was enough for the pineapple. The sweetened condensed milk made the oatmeal creamy and sweet (but not overly so), although I would have liked more brown sugar flavor.

• Michael Natkin's spicy stir-fried zucchini

  • anya_sf on July 06, 2018

    I turned this into a main dish by stir-frying some sliced pork loin with garlic first, which I mixed together with the zucchini at the end. I also added diced red bell pepper. We liked it a little spicier (my gochujang was mild) so added some red pepper flakes. This made a super quick and easy weeknight dinner with rice.

• Domenica Marchetti's carrot polenta cake with Marsala

  • anya_sf on March 21, 2017

    Very bright flavor from the citrus zest. Pleasantly sweet, but not so sweet you couldn't have it for breakfast.

  • fairyduff on April 21, 2020

    This cake had fans and enemies in our house. Those for: pleasant polenta texture, moist and boozy, just-detectable salty presence, more-ish. Those against: too many competing mystery ingredients, in short a Frankenstein of a cake. Don't care - I am going to make this again for sure, and will take it along to gatherings to gauge responses and reactions. (I used sweet marsala because . . . it was there!)

  • ashallen on November 09, 2019

    Nicely flavored cake and healthier than some since it contains carrots, olive oil and cornmeal. I agree with anya_f that it's a good breakfast treat. It eats like a quick bread/muffin in cake form. Given that it's so moist, it'd probably do fine baked as a muffin. I made it the night before and, if anything, the flavors seemed to meld a bit better after it'd sat overnight. Sweetness worked well with some bitterness from the olive oil I used which happened to be a peppery/grassy one (fortunately the peppery/grassy flavors didn't come through). I used sweet Marsala - worked fine. Instead of fine polenta, I used fine stoneground cornmeal. My lemon was small - a bigger one would have been great. Removed from oven once it hit 192F in center. Stayed moist and flavorful for multiple days. [Cross-post for Kitchn/Glorious Vegetables of Italy.]

• Sparkling cranberry & St. Germain pitcher cocktail

  • anya_sf on March 21, 2017

    So tasty! I used unsweetened cranberry juice, as I don't like drinks that are super sweet, and I find that the St Germain provides enough sweetness. Easy to scale down to one or two drinks.

  • anya_sf on November 17, 2022

    Made again using 100% juice cranberry juice (not unsweetened) and we preferred 2 oz St Germain instead of 3 oz.

• Peach pie ice cream

  • anya_sf on August 06, 2021

    Delicious, easy to make, good peach flavor. Great use of leftover pie dough scraps I had in my freezer.

• Thai stir-fried greens

  • anya_sf on January 09, 2019

    I used a combination of regular broccoli florets, to which I added a few tablespoons of water, and snow peas. Very tasty, easily adaptable to other vegetables.

• Salty old Saint Nicholas

  • anya_sf on October 07, 2020

    Made with grenadine and grapefruit juice that were not overly sweet, this was a tart, refreshing drink. I would say adjust the grenadine and lemon juice according to your desired sweetness level.

• Blueberry cheesecake ice cream pie

  • anya_sf on March 20, 2017

    So good. A great make-ahead recipe. I made it for my birthday last year. Jeni's ice cream method is my favorite.

• Lillet liberté cocktail for Bastille day

  • anya_sf on March 03, 2019

    Nice orange flavor, enjoyable in Winter as well as Summer. Strong, but not as strong as a martini. Bombay Sapphire gin worked. Next time I might shake the ingredients instead to get them extra cold.

• Baked apple cider doughnuts

  • anya_sf on March 02, 2019

    I used white whole wheat flour, homemade apple-pear sauce in place of apple butter, reduced the brown sugar to 1/2 c and the honey to 1/4 c, and added 1 Tbsp boiled cider. The doughnuts had a strong spiced cider flavor, which we enjoyed. They kept a bit better than regular doughnuts.

• Cocktail maison

  • anya_sf on July 07, 2018

    A nice cocktail. The recipe says it makes 2 drinks, but if you only add enough for 1/2" of the Campari mixture to each champagne flute, you'll have extra. I added more (so the drinks were much pinker) and there was still some left over. Inexpensive sparkling wine worked fine here.

• Marcella Hazan's famous 4-ingredient tomato sauce

  • anya_sf on August 15, 2020

    Made with Muir Glen whole peeled tomatoes, this turned out surprisingly sweet. It was a good, simple sauce, nice over cheese ravioli.

• Lemon brioche French toast and raspberries

  • anya_sf on May 28, 2017

    I used a 16 oz loaf of challah, 1% milk, which worked fine, and Meyer lemons, which are very juicy, so only used the juice of 1.5 lemons with all the powdered sugar. Topped with minted raspberries (sadly, no cava). Assembled the night before. In the morning, turned the oven on to 425 and put the casserole in while the oven preheated (my way of "warming it up" - also, since the casserole was glass, it avoids extreme temperature changes for the dish). It was done in 30 minutes total (the casserole was pretty shallow). I'm eating it right now and think the sweetness is perfect, with no additional sugar or syrup on top.

• Egg, arugula, and herb tartine

  • ingabritt on April 17, 2017

    The arugula has a little bitterness. I don't mind it, but I probably wouldn't make this for my family because I think they would. Also, next time I won't add any salt until I am at the table, and then just a very little table salt.

• Chickpeas, kale, and sausage with oven-baked egg

  • ingabritt on May 09, 2017

    Pretty good but I find it hard to bake eggs in the oven (they always look undercooked, even when they are overcooked) so in the future I will just add a poached or fried egg at the end.

• No-bake cream cheese pie with summer fruit

  • ingabritt on April 03, 2021

    A. Delicious and so easy! Perfect for hot days. Would be good for the Fourth of July too, with red and blue berries. Made on 4-3-21 for Easter.

• Black-eyed pea stew

  • ingabritt on May 30, 2017

    Don't add any salt, and use a very weak stock or the beans will come out too salty.

• Air fryer pork chops

  • ingabritt on November 06, 2021

    B. Works.

• Frozen banana-peanut butter-chocolate chip milkshakes

  • doughet on March 29, 2020

    Link above is broken — new link to recipe is here: https://www.thekitchn.com/lighter-treat-recipe-frozen-banana-peanut-butter-chocolate-milkshake-111540

• Creamy wild mushroom one-pot pasta

  • LouiseQuasiChef on January 21, 2023

    Watch liquid level and did more as needed.

  • MOSteen on May 11, 2020

    Kind of boring but easy

• The easiest cheese and vegetable frittata

  • emmytee on January 17, 2018

    Super easy and beautiful

• How to make fritters out of any vegetable

  • fairyduff on June 18, 2022

    This is a good 'template' recipe and great for using up the veggies in the crisper. Tonight's batch featured shredded cabbage seasoned with Potato Sprinkle.

• Lemony broccoli pasta

  • fairyduff on October 29, 2020

    Popular with all the family, which is a rare event in our house!

• Baked zucchini fries

  • fairyduff on July 23, 2021

    Perfect crispy coating!

• How to cook golden, juicy chicken breast on the stove

  • fairyduff on June 21, 2021

    This is the way to do it!

• How to cook a whole chicken in the slow cooker

  • fairyduff on March 14, 2022

    Easy and low maintenance - very little effort to get a good result, but not for those who enjoy crispy skin. I used lengths of carrots and celery to keep the bird raised from the bottom of the pot.

• Spicy maple-Sriracha beef jerky

  • fairyduff on May 27, 2020

    Well worth trying. We got the meat sliced thinly at the butcher - told him what we were trying - so that saved a significant step. Next time we will look at obtaining an extra fiery/salty result to suit our taste.

• Chocolate zucchini muffins

  • fairyduff on June 10, 2020

    A good keeping muffin for school lunchboxes. Dense texture due to oats. Low fat content very welcome, but offset by large quantity of sugar.

• Yogurt biscuits with dill

  • fairyduff on April 04, 2021

    These were quick and tasty. I put all ingredients into the bread machine for the 45min pizza dough cycle. Then it was just a matter of roll out, cut and bake. I used dill paste instead of fresh. It needed to be used in something!

• Farmer's lunch sandwich

  • fairyduff on May 15, 2020

    Substituted everything and still made a brilliant sandwich! I had none of the exact ingredients listed but had near-matches for everything. My sandwich was made with pumpkin seed bread (toasted), fig mustard, eating apples, iceberg lettuce, sliced tasty cheese, and an onion confit made in the slow-cooker a few days ago. Great combo!

• Roasted mushrooms with herbs

  • fairyduff on May 14, 2020

    Brilliant - easy way to prepare mushrooms. Went great as a side with our spice-rubbed steak.

• How to make banana bread

  • fairyduff on July 16, 2020

    I love a versatile recipe. I made the muffin version, which gave twelve generous portions, even though the recipe suggested the yield would be 8-10.

• Herbed olive oil fantail rolls

  • fairyduff on October 18, 2020

    Allow the hours for proving the dough.

• Milk and honey peanut butter balls

  • fairyduff on June 04, 2020

    I accidentally made Ferrero Rocher centres. I used this recipe as a template to use up some ingredients. Firstly, a jar of ABC butter (almond, brazil nut, cashew, with Chia - sounded great when I bought, but no-one fell in love with it) I emptied the jar and topped with a bit of peanut butter to get the quantity. An elderly, neglected tin of Ovaltine made up the exact quantity for the malted milk powder. Coconut and honey as per recipe. The result was intriguing/interesting (ABC butter) and rich (big quantity of Ovaltine). It was something almost but not quite entirely unlike Ferrero Rocher centres.

• Caprese sheet pan gnocchi

  • fairyduff on May 01, 2020

    Everyone liked this - the tomato fan, the gnocchi enthusiast and the destroyer-of-all-things-cheesy. All were satisfied! During the clean up, I tasted again the cooled tray of leftovers and wondered when I put lemon in there! Then the penny dropped - a slight acid tang from tomatoes in the leftover buttery pan sauce.

• How to make chicken Marsala at home

  • valbe on January 06, 2021

    This is so easy and so tasty.

• Life-changing garlic butter chicken thighs

  • bunnyjones on May 26, 2020

    This is amazing!

• Classic beef stew

  • bunnyjones on December 15, 2017

    Instead of the final step with flour and milk, I added condensed cream of celery soup.

• How to make a foolproof quiche

  • Sjhvenegas on December 03, 2017

    This was delicious. I didn’t roll the crust over the edges of the pie pan So I ended up with an extra half a cup of custard. I made mine with shallots, bacon and mushrooms. I added thyme and sautéed the veggies in bacon grease.

  • dc151 on February 01, 2022

    Made this with broccoli, shallots and cherry tomatoes, as a way to use up some elderly produce. I used a premade frozen crust for ease. The custard turned out really nicely and the cooking time was perfect. I will definitely use this recipe again.

• Rosemary roast potatoes

  • purrviciouz on August 22, 2020

    The best roasted potatoes I've made and they were super easy. They were the star of the meal.

• How to make delicate, lacy crêpes

  • F00dfan on May 26, 2020

    This is my go-to crepe recipe. It is easily doubled.

• French onion dip with caramelized onions & Greek yogurt

  • mduncan on October 25, 2020

    Perfectly fine recipe, but doesn't have the powerful onion flavor I'm looking for in a dip.

• Thanksgiving lentil salad

  • wkhull on January 20, 2023

    This dish was relatively tasty given its low-fatness. A little too vinegary for me. The roasted pecans were delicious and essential because it gave the dish a nice crunch.

• Roasted eggplant and brown rice bowl with turmeric tahini

  • wkhull on July 31, 2020

    Could not find any pomegranate kernels, so substituted small blueberries. I only had large diameter slices of eggplant, so had to slice into bite-sized pieces after roasting. Tasty dish, though I think this would be a good farro bowl instead of brown rice.

• Butter beans in tahini sauce over lemony millet

  • wkhull on June 23, 2021

    The millet is fabulous. This would be great with fish.

• Kabocha squash soup with pomegranate and pepitas

  • wkhull on January 24, 2023

    We really liked this. The natural sweetness of the apples (we used Empire) made it so we did not need to add maple syrup. I did not peel the apples or the potatoes. I thought the vinegar would be overbearing, but it was not; I used a high quality cranberry-pear balsamic vinegar.

• Sweet and crunchy quinoa salad

  • wkhull on May 07, 2022

    This was really good; excellent with fish. Had to substitute pistachios for some of the pine nuts. I added way more sweet potato than recipe called for to amp up the vegetable content.

• The ultimate fall salad

  • wkhull on December 21, 2022

    Healthy and tasty, though the radicchio was bitter. Would recommend shredding the radicchio like cabbage before searing so the bitterness mixes in better into the dish instead of remaining in large chunks. I peeled the delicata and would have preferred bite size chunks. This dish reheated surprisingly well. Made a great side dish the next day for seared lamb.

• Zucchini pizza crust

  • wkhull on August 01, 2020

    This was delicious. Way too salty though. I assumed the crust would be soggy and fall apart, but this was not the case. It was uniformly thin, crisp on the edges, and floppy in the center. I probably patted it out into a 9-10" circle. The broiler blackened the edges, but it was delicious. I will definitely play with this recipe to see if I can get it crisp all the way through.

• Everything bagel salmon with broccoli and capers

  • wkhull on August 02, 2021

    I think applying the everything bagel seasoning beforehand on both sides of the fillet (skin and flesh) would have been tastier, I do not understand why you would not season the skin side.

• Saucy coconut collards with crispy sweet potato rounds

  • wkhull on February 09, 2021

    Recipe did not indicate how much coconut milk to add. I used 1/2 C light coconut milk with 1/2 C water (instead of 2 C water). There wasn't enough broth for the millet base, so would probably do 1 C of each next time. Probably would double the sweet potato as well. Kale and swiss chard greens made a good substitution for nowhere to be had collards. I did top all this with Cinnamon-Flavored Black-Eyed Peas which turned out great.

• Baked sweet potatoes with maple crème fraîche

  • wkhull on February 19, 2021

    This might be my new go-to method for baking sweet potatoes. I thought the sauce was too tangy and loose.

• One-skillet chicken thighs with curried cabbage and chickpeas

  • wkhull on November 13, 2021

    This was super easy and a great dish if your looking for a high vegetable to protein ratio. I made it a little healthier using skinless chicken. I would recommend making it a little more garlicky and throwing some dried cranberries in there.

• Maple roasted pear and apple mocktail

  • wkhull on November 13, 2021

    The apple puree was unpleasingly chunky and the half of pear was just way to large for garnish. I ended up omitting the pears and blending everything to a fine puree. The flavors are out of this world good, just flat on the final concept.

• Crispy skillet salmon with mustardy cabbage

  • wkhull on January 20, 2023

    This was amazing, not only because of taste, but because of the ease of preparation. If you're looking for another weeknight salmon dish in your arsenal, this might be the one. I used Napa cabbage and maple syrup (not honey).

• How to make the lightest, crispiest waffles

  • ChristineTheBaker on November 18, 2018

    Adding cinnamon to the dry ingredients = delicious

• Salt & vinegar potato soup

  • hbakke on January 26, 2023

    I love salt and vinegar potato chips so I had higher expectations for this soup. The soup tasted alright but was a bit sweet (maybe from the coconut milk) and was missing the punchy vinegar flavor I was hoping for.

• Vegan white bean artichoke dip

  • llspangler on February 10, 2019

    Taking a cue from Mark Bittman's "Roasted Red Pepper and White Bean Dip" (The Food Matters Cookbook, p. 50), I added 2 roasted red peppers and 1 c. walnuts to this recipe. I also enhanced the flavor by using *grilled* artichokes (as opposed to merely "canned").

• Gingery zucchini noodle salad with crispy black pepper tofu

  • deboChicago on January 14, 2020

    This was excellent. Leftovers are good, too, but of course the tofu gets soggy. Would make again.

• Kale slaw with peanut dressing

  • deboChicago on July 05, 2019

    One of my favorite salads. Guests love it too.

• Overnight buttery streusel coffee cake

  • deboChicago on May 18, 2020

    It's a nice sweet buttery coffee cake but did not match my Sara Lee memories as advertised.

• Grace Young's kung pao chicken

  • ashallen on August 06, 2021

    Very flavorful, tender chicken, juicy red bell pepper chunks. I prefer this version of this dish to the version Grace Young published in "The Breath of a Wok" - the flavors seem deeper. To suit our spice-heat tolerance, I cut back the chilies to 2 chiles de arbol (without seeds!). The ingredient list for this recipe and Fuchsia Dunlop's Gong Bao Chicken recipe are very similar, but this recipe has a smaller quantity of aromatics relative to the chicken (and also adds red bell pepper) and chops them up more finely so the flavors blend together more. I really like the Dunlop recipe, too, but I know some don't care for the intense flavors in that recipe from the whole Sichuan peppercorns and slices of ginger and garlic - they might like the gentler flavors in this Young recipe more.

• Apricot and orange blossom kolacky

  • ashallen on August 25, 2021

    Very nice fruity-buttery cookies. At first I wasn't sure how exciting they were and then noticed that if I wasn't paying attention, I'd hoover down a small pile in a single sitting! I ended up using ~240g of the lekvar - next time I'd use a bit less. Its flavor is concentrated and, if you use a lot, it's harder to taste the cookie wrapper. Also, the few cookies that unfurled a bit during baking were the ones with larger amounts of filling. They also softened more during storage. When making the lekvar, I didn't boil off quite enough moisture and ended up with 980g vs. 800g. The flavor was still very good, though, and it was still thick enough to stay inside the cookies during baking. The orange blossom water flavor is very nice, but subtle - cookies would still be delicious without it. I baked these without parchment paper and they slid off the baking sheets easily.

• Orange cream pie

  • ashallen on January 16, 2021

    This is a very nice pie! At first I thought I'd skip the whipped cream topping, but it turned out to be important for balancing out the flavor and texture of the thick, citrusy-sweet filling. Since the pie's pretty sweet, I liked unsweetened whipped cream with it better than the sweetened whipped cream specified in the recipe. I also veered away from the recipe's instructions for the crust since I already had some leftover animal crackers on hand for a cookie crust and didn't want to buy frosted cornflakes just for this recipe. A graham cracker crust would probably work nicely with the pie's flavors, too. Note that although the recipe says to "whisk" two egg yolks into cornstarch + sugar, you'll really just need to mush everything around with a spoon since there isn't enough liquid in the yolks to form anything looser than a stiff paste. The paste dissolves well, though, once you start mixing in the hot milk.

• Grown-up tuna noodle casserole

  • ashallen on September 24, 2019

    My husband got a sudden, nostalgic craving for tuna noodle casserole. I didn't grow up eating it and so I didn't already have a recipe in my files. This one's great (for tuna noodle casserole)! It's a from-scratch recipe so it's not convenience food, but it has a relatively light (non-gloppy) texture and lots of flavor from the add-ins (herbs, mushrooms, capers, shallots). My husband found the sour cream to be too rich, so I leave it out now and use some additional milk instead. Substituting canned salmon for the tuna works great. I've left out one or more of the add-ins at various times and it's still been good. Substituting chicken stock for the white wine works fine. Freezes well for a pasta dish.

• Easy lobster bisque

  • ashallen on December 02, 2019

    This makes a smooth bisque with a full lobster flavor. It's rich but not overly so - I've had some bisques that made me think of melted seafood ice cream :). Note that this isn't the thick, chunky style of seafood bisque. We ate it with butter-poached lobster chunks that I cooked on the side - worked great. Recipe is correct when it says that it makes two servings - this recipe definitely yields a modest amount of soup for the effort required, but it's nice as a special treat. Brandy worked fine - it didn't overwhelm the other flavors. Made a stock from the lobster shells & juices instead of purchasing shellfish stock. I did the final straining through a fine metal sieve and skipped the cheesecloth - worked fine. Keeps well overnight in refrigerator and freezes well.

• Turkey with pumpkin, figs & honey

  • Shelmar on November 26, 2020

    Easy, tender turkey.

• Saucy sautéed shrimp over lemon quinoa

  • DrCorinneHyde on November 18, 2020

    Outstanding! I subbed rice instead of quinoa (2 cups of rice with appropriate water) and followed my regular method for cooking rice on the stovetop. I also added about 1/4 cup of jarred minced garlic (yes, 1/4 cup) instead of the 2 minced garlic cloves called for in the recipe. The entire family was in love with this recipe. I served it with roasted asparagus, mushrooms, onions, and red bell pepper seasoned with olive oil, salt, and dill.

• Chicken vesuvio

  • dc151 on February 28, 2022

    Simple chicken thighs with a pan sauce. We liked it well enough.

• Loaded pierogi casserole

  • Melissa_427 on October 27, 2021

    So darn tasty! I think it's prefer mixing the sauce with the pierogi and then dumping them in the casserole dish rather than layer it in but tasty regardless. I don't have a microwave so just streamed the frozen pierogi for a little while before layering in the dish. I also had had the pierogi in my freezer for MANY years and it was still a very tasty, rich dish!

• Stuffed apple pie scones

  • Melissa_427 on October 27, 2021

    Subbed in a ginger peach butter and grated Asian pear, doubled the batch and froze more than half - so delicious and incredibly convenient! I love when recipes include helpful tips for freezing!

• How to make the best, easiest apple crisp

  • Christinalego on March 01, 2023

    Great! Def do again. Very crispy topping. Melted butter makes it easy to put together.

• Butternut squash rose tart

  • Johjoh on August 13, 2022

    looks amazing in pic but jesus peeling long bits of butternut is a nightmare took forever

• Au gratin potatoes

  • locopomtini on June 20, 2022

    Delicious!

• Easy green olive pasta

  • chezlarios on January 10, 2022

    Not mind-blowing or anything, but definitely tasty, simple, and easy.

• Vegetarian mushroom stew

  • chezlarios on March 12, 2022

    Amazing flavors - the coconut milk isn't overwhelming, it blends with the flavors very well and lends it a creaminess. I used lacinato kale and Swiss chard from the garden.

• How to make Starbucks-style cold brew coffee at home

  • rgraham on July 13, 2020

    7 oz. and 7 cups of water just barely fits in a 2 quart pitcher. VERY good.

• Chicken & tomato no-boil pasta bake

  • Shanria on September 24, 2020

    Pecorino in the crumbs is nice. I started it on the stove and dumped crumbs on before shoving in the oven. Worked. Be careful of the salt. I had too much.

• Herbed citrus salad with tahini dressing and greens

  • aholberg on January 21, 2022

    This was good, but I would spice it up a little more next time, and I'm just not sure tahini is the right dressing base; a citrus vinaigrette might be better. Skipped the tarragon because I don't like it, used romaine for the greens (what we had, but spring mix or arugula would be better). Used a couple of oranges and two kinds of grapefruit.

• Rutabaga chipotle soup

  • TCDunlop on November 15, 2022

    Really lovely - have not really thought of swede for soup for some reason - or not as the main ingredient - but lovely - so will make again.

• Saucy sheet pan chicken with sweet potatoes and peppers

  • dwager on September 28, 2020

    I added more veggies (carrots, zucchini) to make it feel like a more complete meal and to give family members who don't love sweet potatoes more options.

• 20-minute chicken and sweet potato noodle bowls

  • dwager on September 29, 2020

    When I made this I was confused about the amount of noodles. To get close to the 21(!) ounces of noodles listed in the recipe, I added 6 3-ounce ramen packages. These soaked up all the liquid and left me with a mountain of noodles and no liquid whatsoever. If I make it again I would probably use just two of the small ramen noodle packages.

• Instant Pot chicken noodle soup

  • moonflowerstitch on October 29, 2021

    SO good when made with homemade broth! The recommendation, if planning for leftovers, to cook the noodles separately and just add them in right before eating/heating was spot on.

• How to make miso soup

  • Ileana on November 26, 2022

    Doubled the recipe, made without bonito and used 1tbsp chicken bouillon paste in its place. Broth so good it’s drinkable. Yum.

• How to make the absolute best oven-baked Chex mix

  • CaffeineRage on February 03, 2021

    Overall, not a bad recipe with a classic flavor. I think the spice mixture is streached a bit thin though.

• Asparagus-bean salad over arugula

  • ruthpaar on March 28, 2021

    The URL is wrong.

• How to make crispy, juicy chicken thighs in the slow cooker

  • SalsaSister on January 20, 2021

    This is a keeper. 4 hours on high got it crisp on the outside and moist and delicious on the inside.

• Roasted apple and winter squash soup

  • PaulaV on December 20, 2021

    Link above didn’t work but I found it here: https://www.thekitchn.com/recipe-roasted-11-159171

• Instant Pot Mississippi pot roast

  • Acarroll on June 25, 2022

    This was delicious, although it came out a bit dry so I would cook for less time next time.

• Traditional Greek pasta bake (Pastitsio)

  • sayeater on November 04, 2021

    Beautifully spiced pastitsio recipe! Everyone was amazed. I subbed veggie ground meat to make it vegetarian. A bit of work to do all the steps, but the bechamel was on point ( I ended up with some leftover and used as a base for mac n cheese a few days later). A definite make again!!

• Muhammara

  • chefandra on February 28, 2022

    Delicious. When you get bored with hummus, try this dip.

• Apple muffins

  • chefandra on October 25, 2022

    These are fairly good.