Notes and Reviews

  • This is a nice simple breakfast. Sunny side up eggs are still my favorite, but this makes a much neater sandwich. I used aged cheddar since that what I always have around the house, but any melting cheese would be nice.
    by Rutabaga about Bodega-style egg and cheese sandwich from Smitten Kitchen added on Wednesday, February 20, 2019

  • In the hardcover book, this recipe is different. It calls for tenderloin rather than sirloin and the ingredients list is slightly different.
    by Snopes about Roasted beef sirloin with cucumber kimchi and fresh plum from Nopi: The Cookbook added on Wednesday, February 20, 2019

  • This was great! I added some carrots and parsnips, per the note in the recipe, and I would add them again. We served it with mashed potatoes, and it was the perfect dinner for a cold and snowy February day (even though I forgot to add the herbs at the end). The onions took about twice as long to caramelize as the recipe suggests, but it was worth the time, as they add a nice complex flavor as they dissolve into the sauce.
    by MollyB about Beef and beer stew from Everyday Dorie added on Wednesday, February 20, 2019

  • Used bread machine to make the dough. It was slacker than the blog post about this bread. Wonderful crackling crust and an inside so light & tender that Angel Food cake texture is the best way I can describe it. The garlic spread is intense and went well with the Penne Bolognese a friend made. Left bread to cool down on rack in the oven with door propped open as suggested in their tip.
    by Globegal about Garlic ciabatta bread from King Arthur Flour added on Wednesday, 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.
    by damazinah about Single-serve microwave shakshuka from The Kitchn added on Wednesday, February 20, 2019

  • I made this last night and I thought it was delicious. It was my first Shakshuka to make and taste. Per other reviewers directions, I used two teaspoons of a store-bought harissa sauce which had a nice kick but not too overpowering. Also I used 6 whole eggs as opposed to 4 eggs and 4 yolks. I served it with Greek yogurt which turned the sauce into a delicious creamy concoction that can be sopped up by a piece of crusty bread. Yum! This will be part of the regular rotation.
    by jenverde about Shakshuka from Jerusalem added on Wednesday, February 20, 2019

  • Reduce salt to 3/4 tsp though a bit more may be needed if making ahead and reheating. Reduced oil to 60 ml. Was plenty. Was very good, but the garlic, which was just boiled in the tomato sauce, had that unpleasant half cooked acrid garlic taste reminiscent of dehydrated garlic. (I like garlic thoroughly cooked or just raw. In between is unpleasant) Next time add garlic to the onions when they are almost done browning, then add tomatoes. Serving size is large- makes 5 cups.
    by Yildiz100 about Classic Punjabi-style kidney bean curry (Rajma) from Prashad at Home added on Wednesday, February 20, 2019

  • Great stuff - really simple to make but the rose harissa and preserved lemons give it a real depth of flavour. Definitely going on the rotation - also tasty & impressive enough for a dinner party. Winner!
    by klipper about Rose harissa chickpeas with flaked cod from Ottolenghi Simple added on Wednesday, February 20, 2019

  • Mr VT declared this a very generic curry flavour, even thought I used a home made garam masala blend. The idea of roasting the butter beans is genius and I will make this again but use an alternative butter chicken recipe for the sauce - I'm thinking from The Cinnamon Club Cookbook.
    by VineTomato about Butter bean tikka curry from Olive Magazine, February 2019 added on Wednesday, February 20, 2019

  • Absolutely delicious. The dressing is wonderful!

  • Geezer who one was a chemo kid & still struggling to learn to embrace the "calabazas" (pumpkin & orange winter squashes). Still don't love them but this is the first recipe that does not use a strong cheese (eg feta) to offset the, what is for me, nauseating sweetness. This time the trick is the sourness in pomegranate molasses. I will make again because I am determined to become a better seasonal eater in the winter where my learned food aversion has long ruled out all those beautiful to the eye squash/pumpkins at the store. Not necessarily the greatest of endorsements (i.e. it did not make me remember all the vomiting) but, I believe, indicative of its strength - the recipe plays against the straight forward sweetness of a winter squash, which created a better taste sensation for me. It will be easy to commit to a pocket type of preparation (simple ratios overall) which means, for me, I can probably stop looking for other acorn squash recipes. Thank you Dorie!
    by tmatthey about Roasted acorn squash wedges from Everyday Dorie added on Tuesday, February 19, 2019

  • I enjoyed the gentle flavors of this dish, as well as the textural contrast of chewy noodles, tender zucchini & toothsome leeks. Definitely not a flavor powerhouse, but there was something appealing about the light flavors. My husband was less impressed unfortunately. Had to use chunky natural peanut butter which made the sauce rather thin, but it still gave just enough peanut flavor plus a little crunch. Crushed red pepper flakes would be a nice addition for someone needing more oomph.
    by Nancith about Fragrant rice noodles with vegetables from Moosewood Restaurant Cooks at Home added on Tuesday, February 19, 2019

  • Recipe can be found online here: https://www.foodandwine.com/recipes/neapolitan-meat-loaf-with-pine-nuts-and-raisins Made it tonight and SO and I both declared it a hit. He liked how light and "fluffy" it was for a meatloaf. Made with venison and pork instead of beef and pork. Noting a comment online about it needing a little extra "something", I added some sauteed onions, and soaked the raisins in grappa instead of just water. Served with some Italian "gourmet" tomato ketchup and grilled asparagus for something green. Would definitely make again.

  • Per the recipe notes, these freeze super well. I add a little Jacobsen sea salt to the top and they are killer. Took them to a party and one baker said they were the best peanut butter cookies she had ever eaten. Also love the petite bite size.
    by Jviney about Peanut butter sandies from Food52 Genius Desserts added on Tuesday, February 19, 2019

  • This was a very moist cake and I so wanted to be on board with it...but I felt like I could taste the mayo and it turned me off. Did anybody else have this experience with it?
    by Jviney about Weird & wonderful banana cake from Food52 Genius Desserts added on Tuesday, February 19, 2019

  • I read some reviews of the version of this on NYT Cooking that recommended doubling the spices and coconut, so I did that and I think that was really key to giving it flavor. I also upped the salt a bit and added lime zest to the kale along with the lime juice. I thought this was quite good with those changes. The lime is really important for brightening up the flavors.
    by puddlemere about Sri Lankan dal with coconut + lime kale from Fresh India added on Tuesday, February 19, 2019

  • Good but not great. For the 22 hours of marinading, the flavors of garlic, dill, and parsley were very mild. The best part was coming home at the end of the day and throwing the sirloin skewers and some vine ripe tomatoes on my stove top grill pan and having dinner ready in less than 25 minutes. Served with orzo and a green salad.
    by mharriman about Sirloin shishlik from Israeli Soul added on Tuesday, February 19, 2019

  • This used to be my go to book back in the 70s... dog eared/rebound and soon to be rediscovered, pending EYBs review of the 1400 recipes. No wonder it took so long to member index!
    by Debkelliemember about Practical Professional Cookery added on Tuesday, February 19, 2019

  • One of my favorites. Also added Japanese style omlette slices.
    by Rinshin about Ume-shiso temaki from Mastering the Art of Japanese Home Cooking added on Tuesday, February 19, 2019

  • Made this with sushi grade akami maguro and salmon along with crab sticks. Julienned carrots, cucumber, avocado, and daikon sprouts per recipe. Easy way to eat sushi and good instructions
    by Rinshin about California temaki from Mastering the Art of Japanese Home Cooking added on Tuesday, February 19, 2019

  • Perfect quantity of vinegar seasoning and instructions.
    by Rinshin about Sushi rice (Su meshi) from Mastering the Art of Japanese Home Cooking added on Tuesday, February 19, 2019

  • https://www.foodnetwork.com/recipes/ina-garten/chunky-blue-cheese-and-yogurt-dip-recipe-2107238
    by jackiecat about Chunky blue cheese & yogurt dip from Barefoot Contessa How Easy Is That? added on Tuesday, February 19, 2019

  • I mixed the batter by hand and omitted the walnuts. My 8.5"x4.5" tin was large enough. The loaf rose beautifully. The lemon zest was an unusual addition which brightened the banana flavor, and was a nice change to the more common cinnamon, although I think I prefer cinnamon. The texture was moist and quite springy, probably due to the very small amount of fat in the bread.
    by anya_sf about Banana walnut loaf from Rose's Baking Basics added on Tuesday, February 19, 2019

  • This was my first attempt at game pie and it turned out pretty well. For the game, I just had wild pheasant, and added ground pork and American bacon. I didn't have mace, so used extra allspice, and substituted tawny port for the madeira. My springform pan was 9" wide, so the pie was shorter. The crust was surprisingly easy to make and roll out. Baked it for 30 minutes at 400 F and 1.5 hrs at 350 F. I was short on time, so it only cooled for 30 min before slicing, which definitely wasn't long enough as the juices came running out. Next time I'll plan better. Everyone liked it. The pie had classic game flavors and aroma. This was one of the best uses of the can-be-super-dry pheasant my husband brought home.
    by anya_sf about Raised game pie from Paul Hollywood's Pies and Puds added on Tuesday, February 19, 2019

  • I'm not a fan of the texture of cooked banana and though these were better than I expected, they weren't good enough to convert me. It didn't help that the (optional) peanut butter that I hoped would help detract from the banana didn't soften and meld with the other ingredients. I omitted the butter (which I also don't like!) from the filling.
    by Zosia about Banana-chocolate chaussons from Baking Chez Moi added on Tuesday, February 19, 2019