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  • 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.

  • 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.

  • Italian macaroni salad

    • Cheri on October 13, 2012

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

  • 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.

  • 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.

  • 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.

  • 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.

    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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).

  • 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.

  • Green curry veggie burgers with black beans & walnuts

    • ellabee on July 06, 2014

      Halve for the two of us, or make full recipe and freeze. Might be great for change of pace in dead of winter, as all but the cilantro are pantry ingredients.

    • 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

  • 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.

  • 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. (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 dried 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; texture of the berries is too stiff and grainy unless the salad is taken out of the fridge several hours before serving to come to room temperature.

  • 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.

  • Easy cabbage & white bean soup

    • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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..

  • 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

  • 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.

  • 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!

  • How to cook asparagus in the oven

    • AgusiaH on April 27, 2014

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

  • 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.

  • 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.

  • 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.

  • Flat iron steak with salsa verde

    • EdM on August 25, 2019

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

  • 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.

  • Smoked salmon and crème fraîche kettle chips

    • EdM on January 20, 2020

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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)

  • 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:

  • 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 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 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!

  • How to make stuffed peppers

  • 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.

  • 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.

  • Sara's Italian sweet and savory squash bowls

    • Grywhp on December 28, 2012

      The stuffing also makes an excellent pizza topping

  • 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.

  • 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.

  • 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.

  • Double spinach pasta casserole with pesto & Asiago cheese

    • bernalgirl on March 13, 2019

      Decrease oil or it will come out greasy.

  • Creamy pasta with tomato, bacon, and ricotta

    • bernalgirl on March 13, 2019

      Comes together in 20 minutes!

    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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?

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

    • bernalgirl on June 04, 2012

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

  • Ham bone, greens, and bean soup

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • How to make Hollandaise 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.

  • 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.

  • 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.

  • 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.

  • Spicy ground pork & zucchini stir-fry

    • FJT on August 29, 2018

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

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!)

  • 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.

  • 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

  • Hot corn casserole

    • Krisage on December 26, 2018

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

  • 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.

  • 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!

  • Rainbow veggie noodle salad

    • Krisage on December 11, 2017

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

  • 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.

  • Baked Denver omelet

    • jenmacgregor18 on January 24, 2019

      Added some chopped mushrooms. Delicious.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

    • 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.

  • 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.

  • 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.

  • 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.

  • The one minute brownie

    • jackiecat on May 23, 2020

      Here's the new link to the recipe

    • 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.

  • Jessie's prosciutto and basil wrapped chicken fingers

    • sturlington on August 04, 2013

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

  • Kale and goat cheese frittata cups

    • sturlington on September 10, 2013

      Leftovers keep well. Can substitute veggies and cheese.

  • 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

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Slow cooker maple-mustard pulled pork

    • AliciaWarren on September 29, 2017

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

  • 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

  • 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.

  • 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!

  • 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).

  • Pork & green chile stew (Chile verde)

    • 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.

    • 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.

    • 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.

  • 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 a killer strawberry milkshake

    • emiliang on July 16, 2016

      Malted powder makes a big difference.

  • 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

  • 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.

  • 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

  • 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).

  • 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.

  • 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.

  • White wine, rum & apple cider pitcher cocktail

    • imaluckyducky on December 05, 2019

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

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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: 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).

  • 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.

  • 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).

  • Orzo with caramelized fall vegetables and ginger

    • Wlow on November 18, 2018

  • 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 Southern 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!

  • 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.

  • 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.

  • 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.

  • Roasted rhubarb clafouti

    • bching on March 10, 2015

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

  • 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.

  • 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.

  • 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.

  • Elderflower champagne cocktail

    • bching on June 08, 2019

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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).

  • 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.

  • 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.

  • Slow-cooker chicken in milk

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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

  • 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

  • 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.

  • 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.

  • 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!

  • 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.

  • 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).

  • 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!

  • Lyonnaise salad

    • dedosmagicos on June 11, 2016

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

  • 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.

  • 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.

  • 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.

  • How to make chicken lettuce wraps

    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • The best one-pot mac & cheese

    • damazinah on September 08, 2020

      A bit too bland.

  • 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!

  • 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.

  • 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!

  • 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.

  • Ina Garten's lemon fusilli with arugula

    • Lepa on April 18, 2020

      This recipe is SO good!

  • 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.

  • 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!

  • 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.

  • 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

  • Miso-buttered mushrooms & noodles

    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.)

  • 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).

  • Insalata Caprese

    • Frogcake on July 14, 2019

      Very tasty in its simplicity.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • How to make marvelous meatloaf

    • lynnmpearce on July 05, 2020

      Incorrect online link -- should be

  • 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.

  • 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 the best Instant Pot 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 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Miso tahini dressing

    • rionafaith on August 29, 2018

      Simple but delicious dressing.

  • 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.

  • 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.

  • 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!

  • Cheesy mashed potato puffs

    • inflytur on August 14, 2020

      Perfect for a Thanksgiving buffet or potluck.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.]

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Frozen banana-peanut butter-chocolate chip milkshakes

    • doughet on March 29, 2020

      Link above is broken — new link to recipe is here:

  • The easiest cheese and vegetable frittata

    • emmytee on January 17, 2018

      Super easy and beautiful

  • 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.

  • 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.

  • Sheet pan roasted tomatoes & mushrooms

    • fairyduff on July 03, 2020

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

  • 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.

  • 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.

  • 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.

  • Classic beef stew

    • bunnyjones on December 15, 2017

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

  • Life-changing garlic butter chicken thighs

  • 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.

  • 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.

  • 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.

  • 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.

  • How to make the lightest, crispiest waffles

    • ChristineTheBaker on November 18, 2018

      Adding cinnamon to the dry ingredients = delicious

  • 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.

  • 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.

  • Kale slaw with peanut dressing

    • deboChicago on July 05, 2019

      One of my favorite salads. Guests love it too.

  • 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.

  • Creamy wild mushroom one-pot pasta

    • MOSteen on May 11, 2020

      Kind of boring but easy

  • Pork tenderloin and onion jam sandwiches

    • Fyretigger on August 30, 2020

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

  • 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.

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The Kitchn is a blog devoted to home cooking with a committed monthly following of over 3 million readers. Around 20 short articles are published daily that address the needs and desires of real home cooks.

The Kitchn offers recipes — but go far beyond them, breaking down the cooking process to help people learn more about their kitchens and their food. You will find tips, techniques, tutorials, bright ideas, and inspiring menus and meals. Good ideas from readers are shared, and beautiful kitchens to inspire improvements and renovations. The Kitchn is interested in every aspect of home cooking, from finding the best tools to the most durable flooring for the kitchen to the best recipes for weeknight cooking.

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