Notes and Reviews

  • These were great. Not too salty (despite my committed use of salted butter), with a nice flake and great buttery, umami taste. Mine didn't get super tall but weren't dense tasting. Will definitely make again.
    by Apollonia about Miso buttermilk biscuits from Dessert Person added on Thursday, January 20, 2022

  • Made this because I couldn't really imagine the combo, and I thought it was pretty good! A lot of contrasting flavors between the beans, carrots, and mojo de ajo. I let the garlic get too dark on the mojo which made it a bit bitter -- better to go under than over. Would repeat. Served as a main dish with something bready (popovers?) on the side.
    by Emily Hope about Cranberry bean salad w/roasted carrots + mojo de ajo from Grist added on Thursday, January 20, 2022

  • Sorry to say that this one didn't work for us -- despite soaking the rice in hot water for several hours, it was still crunchy (actually a combination of crunchy and mushy) even after extra time in the oven. I thought at first maybe it needed more water, but I think that the oven just wasn't hot enough to cook it. And although I like this flavor combo with white rice, it didn't seem so great with the brown. No one loved it, and I ended up tossing all of the rice leftovers. Probably not worth tinkering with for us.

  • This was just edible and not that great. The dumplings didn’t increase in size and were very doughy, The Chicken was pretty bland. I only used 1 head of roasted garlic and the garlic almost overpowered the dish. I highly recommend that you do not use the called for amount. Won’t make again.
    by breakthroughc about Streamlined chicken and dumplings from Best Make-Ahead Recipe added on Thursday, January 20, 2022

  • I’m trying to make meals ahead for my elderly parents. In the end it turned out fine. There is way too much sauce for the amount of pasta. I ended up using a slotted spoon to get enough out for our dinner tonight and then cooked more pasta for the freezer portions. It was good Mac and cheese and we will see how it freezes and reheats for them. I didn’t have dry mustard, I subbed one teaspoons yellow mustard and 1 teaspoon horseradish. I also didn’t have cayenne in my parents kitchen so I used Tabasco.
    by breakthroughc about Baked macaroni and cheese from Best Make-Ahead Recipe added on Thursday, January 20, 2022

  • this cake is lovely. not to sweet. ticked all the boxes for me. i will be making this often.
    by amystar about Strawberry swirl pound cake from Bundt Collection added on Thursday, January 20, 2022

  • this cake turned out dry and plain. i made sure not to over cook it but i just didn’t enjoy the texture. i never frosted it or built a cake with it as i wanted a tasty, moist cake as well as a good looking one. this is the first recipe i’ve made from this book and it’s made me doubt the quality of the recipes throughout.
    by amystar about Classic Victoria sponge from Finch Bakery Book added on Thursday, January 20, 2022

  • This is superb. absolutely delicious. i have a peanut intolerance and this is the perfect substitute for satay. love it. i look forward to making it every time we fire up the bbq.
    by amystar about Cashew chicken satay skewers from New Easy added on Thursday, January 20, 2022

  • This was okay but not great. It wasn't quite as creamy as the picture but did have a light, lemony flavor. We liked it but didn't love it. Probably not a repeat.

  • This is excellent but I would be very cautious about following the stated times. Perhaps it depends on the stove. On mine, even on a low-powered burner, this was charred to a crisp in less than half the specified time the first time I made it. Even then however, I could see the potential. With attention, the technique is excellent, and the effect of charring the broccolini enhances the combination of bitterness and sweetness of the broccolini. Perhaps the broccolini I get at my local store is smaller than average, perhaps my stove hotter, Usually a small bunch cooks in 5 to 7 minutes making this a quick and easy side with surprising complexity.
    by rmardel about Any-which-way chopped, charred broccolini from Weekday Vegetarians added on Thursday, January 20, 2022

  • Wheat germ is not an ingredient I associate with Karnataka nor is rice flour what I normally associate with roti's. But the rice roti made a perfect vehicle for trying the godhi chutney podi. The wheat germ adds a distinctive flavor to the podi, a grain flavor that complements the bland rice. The remainder of the flavors - curry, tamarind, chile, coconut - provide a typical southern Indian spice profile.
    by mjes about Wheat germ South Indian spice powder (Godhi chutney podi) from Archana's Kitchen added on Thursday, January 20, 2022

  • VERY good. I added more potatoes to stretch the dish.
    by amandaeats about Pork vinha d’alhos from Aloha Kitchen added on Thursday, January 20, 2022

  • This recipe also includes olive oil, salt, pepper and lemon or lime
    by KatieK1 about Avocado sauce from Elizabeth David Classics added on Thursday, January 20, 2022

  • Used cast iron fry pan. Turned out very well; the sugar/salt cure browned the salmon to a perfect color. Added a few other vegetables; thinly sliced red & orange pepper, leek, shredded carrot. Good enough for company/friends staying for several days.
    by valbe about Cedar plank-grilled salmon with lemons from Lemon Cookbook added on Thursday, January 20, 2022

  • I love stir fries and this was delicious. I used Symon's suggestion in the front of the book, to subsitute veggies for one's you have you didn't use all of in other recipes ,or have on hand. I used parsnips, zucchini, cauliflower, cabbage, broccoli, and red and orange sweet peppers. I couldn't find tamari so I used a no soy no wheat soy sauce alternative.
    by southerncooker about Veggie stir-fry over brown rice from Michael Symon's Fix It with Food added on Thursday, January 20, 2022

  • This soup was really delicious even without the goat cheese! I didn’t have everything for the bouquet garni but I added some veg stock & nutritional yeast to improve the flavor. Blending really gave good texture & flavor.
    by westminstr about Lentil soup with goat cheese from Mediterranean Harvest added on Thursday, January 20, 2022

  • This was really good, but not very filling.

  • I only made one serving of the salmon from this recipe and ate it with the stir fry and brown rice from his first Fix It With Food book. It was delicious.
    by southerncooker about Pomegranate-glazed salmon from Fix It with Food: Every Meal Easy added on Thursday, January 20, 2022

  • I suspected the cornbread needed more salt & I was right! I also thought it was a little too sweet overall, though I liked the honeyed bottom. E did not like but O liked it a lot. Will tweak this recipe.
    by westminstr about Honey-crusted skillet corn bread from Weekday Vegetarians added on Thursday, January 20, 2022

  • I only made Half this recipe and it was plenty for one serving. Delicious. I used a mix of baby spinach and escarole for the greens.
    by southerncooker about Oatmeal risotto from Fix It with Food: Every Meal Easy added on Thursday, January 20, 2022

  • I didn’t use a blender. Decent Caesar dressing - but I have perfected kale salad for our family with a somewhat different dressing - this did not supplant it.
    by westminstr about Caesar dressing from Weekday Vegetarians added on Thursday, January 20, 2022

  • These were fine, didn’t blow me away, but they were good enough.
    by westminstr about Marinated beans from Weekday Vegetarians added on Thursday, January 20, 2022

  • I did the stovetop version. I burned them a bit by not watching closely at the end, but they did get crispy and were good in the barley bowls.
    by westminstr about Crispy chickpeas from Weekday Vegetarians added on Thursday, January 20, 2022

  • This was really successful and came together faster than expected given the different components. I used my own pickled onions. I served deconstructed so people could assemble their own bowls. E loved & o tolerated. Very flavorful and satisfying, great vegan dinner.

  • This came together quickly w dough from Lea and onions I caramelized ahead of time in the instant pot. If needed a much longer cooking time in my oven for the eggs to set. I thought it was great! E liked & O did not - he didn’t like the onions or the concept of eggs on pizza.
    by westminstr about Pizza with cheddar, caramelized onion and egg from Weekday Vegetarians added on Thursday, January 20, 2022