Notes and Reviews

  • This was really, really, good. All of the deliciousness of spanakopita and none of the difficulty. I also used dried dill and would definitely use frozen spinach for ease next time as well. I also used already cooked chicken to good effect.
    by TrishaCP about Creamy garlic chicken spanakopita skillet from Serious Eats on Thursday, March 23, 2017

  • I could only buy chicken livers by the pound so I tripled the "flavor bomb" (liver, anchovies, soy, marmite) and froze 2 aliquots for future use. This recipe makes enough sauce for about 4 lbs of pasta - about 4 quarts.
    by HazukaPie about The ultimate Bolognese sauce from Food Lab on Thursday, 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.
    by blumie about How to make 2-ingredient banana pancakes from The Kitchn on Thursday, March 23, 2017

  • So quick and easy — and it scratches that itch if you're craving Kraft. Definitely obey the direction about stirring continuously; I did not, and I lost a bunch of noodles to the bottom of the pan. Not fun to clean. This was satisfying on its own, but I liked it better on day two as a base for something a little fancier: I heated up the leftovers in a cast-iron pan with slices of chorizo, kale, cherry tomatoes, a sprinkling of bread crumbs, and some extra cheese.
    by blumie about 3-ingredient stovetop macaroni and cheese from Serious Eats on Thursday, March 23, 2017

  • I don't repeat too many recipes, but I come back to this one all the time. Quick, easy, and still plenty flavorful if you omit the mushrooms. Makes great leftovers, too.
    by blumie about Mama Chang's hot and sour soup from Flour, Too on Thursday, March 23, 2017

  • I haven't cooked much with skewers before. Turns out raw sweet potatoes are hard to skewer — and ginger, too, if you cut it way too small, like I did. For those reasons, I probably wouldn't try this recipe again, but it ended up tasting pretty good. (Actually, maybe I'd do it again, just not on skewers. I bet it'd all roast up nicely just sitting on a baking sheet.) All other aspects of the prep were quick and easy, especially the sauce. To go with it, I sauteed kale with cooked bulgur and plenty of Sriracha.

  • I'm normally not a fan of store-bought breakfast sausage, but this was really good. I followed the recipe as written but I think I will try it with the dried spices variation mentioned in the headnote next time just to compare.
    by MmeFleiss about Fresh sausage from Deep Run Roots on Thursday, March 23, 2017

  • The pimento cheese was seriously addictive. It's also well-worth making her fresh sausage recipe since I found it superior to store bought.
    by MmeFleiss about Baked pimento cheese and sausage from Deep Run Roots on Thursday, March 23, 2017

  • This was a really great sandwich. I subbed taleggio, and it worked well.
    by MmeFleiss about Pecan, pepper jelly, and stinky cheese panini from Deep Run Roots on Thursday, March 23, 2017

  • This was the best version of japchae I have eaten. Definitely going into our repeat list.

  • Added 1/4c of chopped crystallized ginger instead of 2 T. These are very good, soft, and mild spice cookies. Not too much molasses. They lean little toward; but are not full-blown gingerbread. The instructions are good, including the cautions not to over-mix and be careful not to over-bake. They should be pulled while still soft. I just made sure a toothpick came out clean. With my third baking sheet, I left it in a little long and was a bit overdone. There was a big difference between that batch and the other 2. I'd repeat this one.
    by jenmacgregor18 about Gingerbread hermits from Classic Home Desserts on Thursday, March 23, 2017

  • Great tasty pasta dish. Definitely make again.
    by RosieB about Spaghetti with spiced sausage & fennel sauce from Simple on Thursday, March 23, 2017

  • Took only 30 mins in our oven. Interestingly, the beetroot was barely discernible. It was fine, but unlikely to be on high-rotation at our place.

  • Daughter and I loved these. I couldn't find smoked mozzarella so used regular and added a couple drops of liquid smoke. We ate ours with the optional avocado slices and lime wedges. Omitted the cliantro and added some salsa when we ate them. I made a half recipe for the two of us.
    by southerncooker about Black bean and roasted poblano quesadillas from Dinner on Thursday, March 23, 2017

  • I used blueberries. Lovely and moist
    by CBH about Lemon curd marble muffins from River Cottage Every Day on Wednesday, March 22, 2017

  • This is an awesome quick recipe - I made it with salmon and added some veggies (cherry tomatoes and string beans) to the packet as well. Using jarred pesto, it took me less than 5 minutes to throw everything together and a delicious, healthy dinner was ready in no time! Would be great for company.
    by dedosmagicos about Italian halibut in parchment from Small Victories on Wednesday, March 22, 2017

  • I added extra buttermilk. Might cut back on the salt a bit next time. But it got rave reviews and leftovers were good at lunch.
    by ellencooks about Buttermilk coleslaw from Comfort Table on Wednesday, March 22, 2017

  • p. 110 -- Very basic roast chicken recipe, but the technique involves roasting the bird breast side up for 20 mins, then flipping it to breast side down for 20 minutes, and finishing it breast up again. Doesn't end up looking the prettiest from all that flipping (despite using an oiled and well-seasoned cast iron pan I had a little bit of sticking), and the skin was not as crispy as I like. If I try this technique again, I'll season the chicken a day or two in advance as Waters recommends and see if that makes a difference.
    by rionafaith about Roast chicken from Art of Simple Food on Wednesday, March 22, 2017

  • I only made the chicken part of this recipe and it is excellent. I had planned to make the slaw but it was -24C here today so I roasted some sweet potatoes and served with broccoli. I've bookmarked it in my summer file as the chipotle slaw intrigues me.
    by raybun about Buttermilk chicken with chipotle slaw from Bird in the Hand on Wednesday, March 22, 2017

  • A really good crisp recipe and I'll be making it my go to crisp recipe mostly because of the name and the addition of the blackberries which give it that name. I've always picked blackberries but have recently been blown away by the size of the commercially frozen blackberries we have available.
    by BasicStock about Hedgerow crumble from Cook Simple on Wednesday, March 22, 2017

  • This was well-received by everyone. I didn't bother blending the diced tomatoes and it worked just fine. It was pleasantly creamy from the coconut milk.

  • This recipe came out differently than I had anticipated. The custard became a separate and rather dense entity, rather than a silky cocoon around the chicken breasts. This may be caused by what our Canadian dairies call greek yogurt as compared to the English version. Ms. Henry seems to have a real calling for poultry, so I am going to try some of her other recipes.
    by BasicStock about Greek baked chicken in yogurt from Cook Simple on Wednesday, March 22, 2017

  • I had some trouble with this recipe. Instructions mentioned it was unlikely that the dough would be too wet, but I ended up with the consistency of a thick pancake batter. I added additional bread flour (maybe 1/2 cup to a cup) until the dough matched the description in the recipe, but with this addition the food processor started making a terrible noise so I finished by hand. Rising and shaping the loaf went smoothly, but then comes an instruction to bake 15-20 minutes at a high temperature then lower the temperature and continue baking. There was no description of what the bread should look like at this point so I split the middle and turned the oven down at 18 minutes. The resulting bread was quite tasty and had a wonderful crisp crust so I would try this again, but not without modifications to proportions and technique.
    by shoffmann about Onion-rye bread from How to Cook Everything on Wednesday, March 22, 2017

  • Simple and fresh tasting. A great way to use up one of those giant clamshells of arugula that always seems to go bad. I substituted lemon zest for the preserved lemon.

  • This was less perfect than the other recipes I've tried from the book, but still repeatable! The fish took on a nice smoky flavor from the seasonings, but the texture was a bit soggy – maybe my broiler runs a bit low. The cabbage slaw was the highlight.
    by joanhuguet about Fish tacos with red cabbage, jalapeño, and lime slaw from Dinner on Wednesday, March 22, 2017