Notes and Reviews

  • Be generous with the lemon juice. My finished sherbet was a little to sweet. I used a bit of the leftover concord puree as a topping, which helped balance tart and sweet.
    by bching about Concord grape and rosemary sherbet from Hello, My Name Is Ice Cream added on Friday, September 25, 2020

  • Prep everything while the carrots are cooking and this makes a quick lunch or a great side salad, so many good flavors and textures, and the juxtaposition of olives, dates, carrots and chiles is fantastic. I substituted slivered red cabbage and toasted almonds to provide some crunch and heft in place of the frico, and added a handful of chopped mint and urfa biber pepper-- this feels like a very adaptable recipe as long as the mix of flavors and textures is maintained.
    by bernalgirl about Carrots, dates, and olives with crème fraîche and frico from Six Seasons added on Friday, September 25, 2020

  • Delicious! Mine overflowed. Ended needing more baking time. Should have paid more attention to the instructions & removed some of the batter as it filled to the top of the loaf pan
    by MollyPellecchia about Pumpkin banana bread from Everyone Can Bake added on Friday, September 25, 2020

  • Few subs on this one, onions not shallots, ginger not galangal (can never get this), thigh meat not breast... Anyway, very easy when the processor does all the work. Instructions missed out what to do with the 3rd tbsp of fish sauce, which I'm glad about because it would have been too salty. Needed the spritz of lime and extra coriander before serving. Will do again and be braver with the chilli. I still have nightmares about a Ken hom Thai green chilli which was UNBELIEVABLY spicy!
    by etcjm about Thai green curry from Gok's Wok added on Friday, September 25, 2020

  • These were good, but not very filling (we didn’t have cheese). Next time I would probably increase the amount of meat in stuffing.
    by mamacrumbcake about Turkey enchilada stuffed poblanos rellenos from Skinnytaste added on Friday, September 25, 2020

  • My boyfriend made this for me with fresh redfish. I can’t comment on the making of this dish but it sure tasted good. A nice dish to make on a weekend when you’ll be home all afternoon.
    by khopkins1012 about Redfish courtbouillon from Mosquito Supper Club added on Friday, September 25, 2020

  • Had a nice, sweet, mild taste. I used normal butter. Whoever indexed this chose “live crabs” as the ingredients but it just calls for 3 pounds of cleaned crabs. You won’t be killing anything yourself for this stew.
    by khopkins1012 about Chauvin crab stew from Mosquito Supper Club added on Friday, September 25, 2020

  • This is a dead simple way to make rice. Plus it tastes good.
    by khopkins1012 about Boiled rice from Mosquito Supper Club added on Friday, September 25, 2020

  • A very good pickle, and a great and tasty way to use turnips if you're not a big turnip fan. I used small standard turnips and they worked well.
    by MollyB about Pickled turnips with fennel and star anise from Quick Pickles added on Friday, September 25, 2020

  • Oh, this was good! I made it because I had a lot of russet potatoes and an open jar of hot giardiniera pickles to use up, and it was way better than I expected. It was perfect alongside steak, and would be great alongside just about any simply seasoned grilled meats.
    by MollyB about Smashed potato salad from One Potato, Two Potato added on Friday, September 25, 2020

  • I don’t think this tastes much like coconut but I also haven’t had the original dish, resanbinsi from Honduras/Nicaragua, that it’s based on. I would cut the oil in half, too. The instant pot cooking time and process were good, though. I’ll look up the real resanbinsi now to see how it’s different. ;)
    by okmosa about Coconut rice with red beans and scallions from Milk Street Fast & Slow added on Friday, September 25, 2020

  • Can substitute Chinese black tea (China tea) for Lapsang Souchong.
    by valbe about Moroccan mint tea from Herb Book added on Friday, September 25, 2020

  • Made this with Swiss chard and homemade pasta. Wasn't quite sure what to expect but was was pleasantly surprised. The lemon toasted breadcrumbs really made this dish in my opinion!
    by Indio32 about Sardine pasta with lemon breadcrumbs from Cornershop Cookbook added on Friday, September 25, 2020

  • The bacon rendered a lot of fat, so I drained most of it on paper towels, but in hindsight should have drained it into a bowl so I could add some back with the rice. I cooked a diced red bell pepper with the broccoli and covered the wok to help the vegetables soften. The fried rice was pretty tasty, but benefitted from extra seasoning to each person's liking (soy sauce, white pepper, sriracha, etc.). It went well with Chrissy's orange chicken. Leftovers were good topped with fried egg.
    by anya_sf about Bacon & broccoli garlic fried rice from Cravings By Chrissy Teigen added on Friday, September 25, 2020

  • This is okay and I agree that cutting the sugar down a bit might help. I peeled the zucchini and maybe I should not of done that. I think that rough chopped pears or pineapple might make a great addition.
    by peaceoutdesign about Zucchini bread, crème fraîche, sea salt from Boat, a Whale & a Walrus added on Friday, September 25, 2020

  • Very nice - worth the time. I drizzled some parmesan over the tart before baking, which gave a nice salty and crispy top.
    by niconice about Very full tart from Plenty added on Friday, September 25, 2020

  • This was quite good. I substituted a mixture of sherry and white wine vinegar for the champagne vinegar, and realized too late that my feta had stayed behind in a foreign fridge, but it still turned out excellent. Particularly the dressing and the millet-cooking technique were good - it really was fluffy, which you all might know is challenging.

  • This was lovely with a jacket potato and side salad. I made the coronation chicken the day before, and annoyingly forgot to sprinkle on the flaked almonds and coriander when serving, but still the taste was lovely - just the right side of "too sweet". Only criticism is it's a little bit faffy to make compared to some other coronation chicken recipes, but then you do get the pay-off in terms of the depth of flavour.
    by Ro_ about Coronation chicken from Hairy Bikers' Chicken & Egg added on Friday, September 25, 2020

  • Update: still fabulous. Turned out a bit salty this time, but I also didn't serve it with the ricotta, which would have cut that a bit. Also, I don't have a vent hood over my oven, and this smoked up the kitchen/house quite a bit - would have to make it in advance if serving to guests.
    by dinnermints about Fennel with capers and olives from Plenty More added on Friday, September 25, 2020

  • This felt like a great deal of work and it certainly had complex flavours. I'm not sure spiciness is what I want in mushroom lasagne and I have made others that i prefer. Other family members loved it though. I did enjoy the leftovers for lunch the next day. Somehow things that didnt necessarily thrill at dinner time can seem a lot tastier the next day
    by luluf about Spicy mushroom lasagne from Ottolenghi Flavour added on Friday, September 25, 2020

  • This was nice but I don't know if I would do It again. It was really quick to prepare but my pasta took 22 minutes to cook rather than 12-14 minutes so in I felt that the other ingredients were overcooked, particularly the tomatoes. It might work better with fresh pasta and leaving the lid off so the sauce thickens in the shorter cooking time
    by luluf about One-pan orecchiette puttanesca from Ottolenghi Flavour added on Friday, September 25, 2020

  • Another hit from Ottolenghi- absolutely fantastic. There was a bit of fighting over seconds!
    by luluf about Pappa al pomodoro with lime and mustard seeds from Ottolenghi Flavour added on Friday, September 25, 2020

  • This was sublime and I didn't even add the anchovies as vegos were eating. It seemed like a lot of work but I think next time it will be a lot quicker. I soaked beans overnight and then cooked them, rather than use canned beans but I think you can do that as well which would cut out a bit of time
    by luluf about White bean mash with garlic aïoli from Ottolenghi Flavour added on Friday, September 25, 2020

  • So simple but so delicious-a family favourite
    by luluf about Turkey & zucchini burgers with spring onion & cumin from Jerusalem added on Friday, September 25, 2020

  • Excellent combination of flavors. I really liked that everything cooked in one pan. The fresh rosemary makes the steak, Italian white beans, and mushrooms pop with flavor. I added a bit more rosemary the final minute of cooking because my husband and I really like rosemary.
    by mharriman about Epic rib-eye steak from 5 Ingredients added on Friday, September 25, 2020