Notes and Reviews

  • I am not partial to bed of vegetable chicken recipes. The veg releases steam which reduces browning on the chicken, plus I find the aromatics (particularly onions) detract from the flavour of the chicken. You can solve the latter by sweating the aromatics before you add them, but then why bother.
    by Totallywired about Whole roasted chicken on a bed of root vegetables from Ad Hoc at Home added on Monday, October 22, 2018

  • Show-stopper guac. The only problem with this recipe is once you make it you really miss the complexity when eating traditional versions.
    by Totallywired about Roasted poblano and pecan guacamole from Broad Fork added on Monday, October 22, 2018

  • Best with a spicy, high test rye like Rittenhouse, otherwise the maraschino dominates too much. Lot 40 works as well. Of all the Brooklyn variations, I think I prefer the Bensonhurst overall.
    by Totallywired about Red Hook cocktail from Regarding Cocktails added on Monday, October 22, 2018

  • A very healthy bread recipe made from oats, seeds, chia and flax!
    by Lj.kirby about The life-changing loaf of bread from www.drkarafitzgerald.com added on Monday, October 22, 2018

  • The best recipe for using those kale stems. Easy weeknight recipe.
    by Lj.kirby about Cream of kale stem soup from edibleseattle.com added on Monday, October 22, 2018

  • TO TRY: Cutting down on the maple syrup a bit but using riper bananas; stirring in nuts.
    by Auxilia about Chocolate Swirl Banana Bread added on Monday, October 22, 2018

  • So simple and tasty.
    by MLopusCook about Winter squash and sage sausage chili from Better Homes and Gardens added on Monday, October 22, 2018

  • These were pretty good, but I think mine were underbaked, as seems to almost always be the case when I make bars. They looked done, and they certainly weren't raw, but in future I would probably bake both the crust and the topping ten minutes longer than called for, and I might increase my oven temperature to 350 F. They were a little too crumby, and I'd also like the nut topping to be better caramelized.
    by Rutabaga about Raspberry and oat bars from Ottolenghi: The Cookbook added on Monday, October 22, 2018

  • Shortbread-ish cookies that are easy to make. Next time, try replacing the almond meal with ground hazelnuts.
    by inflytur about Finnish sticks with almonds & hazelnuts from Lagom added on Monday, October 22, 2018

  • Made this with striped bass from the farmers market. Excellent technique for keeping the fish moist. Served on a bed Stir-Fried Garlic Lettuce (page 139).
    by JoanN about Uncle Lang' s pan-fried sea bass from Breath of a Wok added on Monday, October 22, 2018

  • Quite good, very flavorful. Would make again.
    by cjross about Fried broccoli and kale with garlic, cumin and lime from Ottolenghi Simple added on Sunday, October 21, 2018

  • Would absolutely make this again soon. Used agave instead of honey since I was feeding it to my baby and didn't have cilantro so I used mint. Nice easy recipe.
    by cjross about Roasted baby carrots with harissa and pomegranate from Ottolenghi Simple added on Sunday, October 21, 2018

  • These were really good, and although there are several steps which take a bit of time, they’re certainly not difficult. Only flaw for us was the pastry cream recipe. I’d use a different one next time, as this one has too much cornstarch, producing a really stiff and somewhat rubbery result.
    by bwhip about Vanilla cream bites with cacao nibs from Cookie Book added on Sunday, October 21, 2018

  • p. 245

  • I love anchovies so I was expecting to like this more than I did. It was decent but did need salt and was lacking something (garlic?) I like the idea enough to play around with this until I am happy with it.
    by Lepa about Anchovy & chickpea crostini from Polpo added on Sunday, October 21, 2018

  • This was rather disappointing. Right before it was done I tasted the broth and it had a watery, unpleasant taste so I decided to add a spoon of bullion, which helped. Once I put the parsley and cheese in the broth and the rice finished cooking, the soup thickened and was okay but I won't be making this again.

  • I’m not sure if this was really filling enough for a main course, but dang - it was delicious! Will definitely make again. Added a bit more mint and parsley than it called for.

  • We had some sourdough bread we needed to use up and son suggested we make Welsh rarebit. We've made a few versions we enjoy but I couldn't remember which books they were from so I did a search and found there was a recipe in this book. We decided to try it. It's a little different to ones I've made before as it's made in a double boiler. Also it's much thicker and after spreading on the buttered toasted bread it's broiled in the oven. Since it's a bit thicker it's really easy to eat as you can pick it up with your fingers instead of eating with a fork.
    by southerncooker about Chowning's Tavern Welsh rabbit with beer from Williamsburg Cookbook added on Sunday, October 21, 2018

  • Delicious! No complaints or suggestions on it

  • I've had my eye on this recipe since I first got the Appetites book, but it's just been too hot here to enjoy chili. I finally made it for our Sunday supper tonight and it was delicious but a bit spicy. I did use harissa instead of the tomato paste as suggested since I had some in the fridge. I had to order a jar of diced Hatch Green Chilies from Amazon, since I am unable to find them here.
    by southerncooker about New Mexico-style beef chili from Appetites: A Cookbook added on Sunday, October 21, 2018

  • These were really, really delicious. I loved the chewy cherries and the cream cheese swirls. They were a big hit with the family, too.
    by lizbot2000 about Tart cherry brownies with cardamom cream cheese from Let's Stay In added on Sunday, October 21, 2018

  • My daughter and I enjoyed this slaw. I did think it needed a pinch of salt after tasting so I added that. We're not big on mint so I omitted the mint.
    by southerncooker about Tangy herb-sesame slaw from Cravings added on Sunday, October 21, 2018

  • p. 50 -- While this takes a full 24 hours or so, almost all of that is hands-off, so as long as you start it the day before you want to eat it there's basically less than 5 minutes of actual work, making this the easiest bread ever. Basically foolproof, too -- I even messed up by not flouring my tea towel enough for the second rise (though I thought I had used quite a bit of flour...), so it stuck pretty badly and I deflated the dough quite a bit when trying to transfer it to the preheated Dutch oven. Disaster, or so I thought.... but it puffed right back up again in the oven and was totally fine, if maybe a touch smaller than it should have been in the end? Amazing, rustic texture -- super crusty crackly exterior and moist, chewy interior with big bubbles. Will be perfect alongside soup. I'll be making this again and want to try many of the other variations in this book now!
    by rionafaith about The basic no-knead bread recipe from My Bread added on Sunday, October 21, 2018

  • A delicious quick dish. The technique of reducing the wine with the sausage results in a complex rich flavour with very little effort. I usually add sautéed crimini mushrooms.

  • This is definitely not the best pozole I've had (it could benefit from more seasonings than just chili powder), but it's very good for how quick and easy it is! I used more like 2lbs pork and did not bother adding the cornstarch slurry at the end. Shredded the pork in the pot as opposed to removing it first. Served with wedges of lime, thinly sliced radish, cilantro, and avocado as garnishes.
    by rionafaith about Pork and hominy stew – Pressure cooker posole from Pressure Cooking Today added on Sunday, October 21, 2018