Notes and Reviews

  • This is indeed quick to make, but it’s bland. It needs something like an ounce or two of blue cheese or pesto swirled on top to jazz it up. The toasted walnuts didn’t do it.
    by mharriman about Quick cauliflower soup from 100 Days of Real Food: Fast & Fabulous added on Sunday, December 17, 2017

  • Loved this recipe that will now be in our rotation. I used 1.06 pounds of (85 percent) hamburger, and rolled 15 balls- made three and a half servings. The tzasiki in the same book is a fantastic accompaniment. Served couscous and a salad with it, along with Rioja wine. Dates for dessert. Everything made for a wonderful ethnic meal. This is a great make ahead company meal.
    by mharriman about Moroccan meatballs from 100 Days of Real Food: Fast & Fabulous added on Sunday, December 17, 2017

  • We eat wild Alaskan salmon once a week and like to try new salmon recipes, so the one salmon recipe in this cookbook was intriguing. Unfortunately, the whole wheat flour coating that seared and blackened the fish, as well as the Pinot Noir “sauce” didn’t enhance the salmon flavor; it pretty much disguised it. The author says even those who don’t like salmon will like this. My take away is the recipe seems to be for folks who want the benefits of the salmon nutrients without the salmon taste. We love the taste of salmon and like ingredients that bring out the salmon flavor. This recipe is a non-repeater for us.
    by mharriman about Simple salmon with Pinot noir from 100 Days of Real Food: Fast & Fabulous added on Sunday, December 17, 2017

  • This was pretty nice but needs another flavour as a contrast (would make a great lunch with tomato salad). I actually preferred this cold, but then I like cold quiche. Husband thought it was OK but not breakfasty enough.
    by Hannaha100 about Triple cheese and onion strata from Nigella Christmas added on Sunday, December 17, 2017

  • I loved the sound of this but actually found the cointreau overpowered the drink and couldn't really taste the Earl Grey. Might play around with quantities in the future but for now writing this one off.
    by Hannaha100 about Marteani from Nigella Christmas added on Sunday, December 17, 2017

  • Unlike the other reviews, we actually loved this soup. Incredibly quick to make, based mostly on pantry ingredients (for us, at least) with loads of flavor. We did use homemade turkey stock in place of vegetable stock or water, so perhaps that helped? A thinner soup, but perfect for dunking bread into and even the tiny tot ate it. He wanted noodles in his, so perhaps we'll add that next time. I'd also be curious how this does pureed. I could see it being quite delicious.

  • I'm not much of a coffee drinker but this was quite drinkable. Used salted caramel vodka instead of toffee vodka because that's what I could get. One for guests.
    by Hannaha100 about Espresso martini from Nigella Christmas added on Sunday, December 17, 2017

  • This was fine and quick and improved overnight like many soups do. I had a few chunks of maitake mushroom that I added, and when I saw that the texture was looser than I like, also stirred in a bit of cream.
    by bching about Very easy pea soup from Orangette added on Sunday, December 17, 2017

  • Worth the trouble...I melded this with Mimi Sheraton's classic Rhineland Sauerbraten recipe (https://cooking.nytimes.com/recipes/6503-rhineland-sauerbraten) The meat dept in my supermarket did not have a rump roast, so they recommended a cross-cut shank, also lean. That seemed to work just fine -- the result was very tender and flavorful. I "larded" with fatty bacon bits since I don't have a larding needle (and doubt I'll invest in one). Definitely worth marinating for three days. The flavor of the juniper berries (and/or pickling spice) really come through.
    by infotrop about Cecelia's sauerbraten from Cooking with Herbs and Spices added on Sunday, December 17, 2017

  • This was fine but did not live up to the hype of the head note. It's easier to make than caramel sauce but I think the caramel is worth the extra work.
    by Barb_N about Balsamic butterscotch sauce from Food52 added on Sunday, December 17, 2017

  • I cheated making this and used part of a bag of baked pita chips (didn't add salt except for what was on the chips). It was very tasty, and good the next day. The delicata season seems to be ending so next time I'll try it with butternut squash.

  • Used chipotle paste rather flakes or whole chilli.
    by PennyB2309 about Boston beans for a crowd from The Modern Cook's Year added on Sunday, December 17, 2017

  • The beets were amazing and the house smelled incredible after roasting them. I didn't try the salad, want to though. I'm intrigued by the mint creme fraiche.

  • Delicious and fairly easy. Didn't get a huge amount of roll, but didn't matter. Peaches or nectarines would also be delicious in this.
    by kari500 about Strawberry cream roll (Erdbeer-sahne biskuitrolle) from Classic German Baking added on Sunday, December 17, 2017

  • I chose this recipes as I was trying to eat the contents of my fridge before the Christmas holidays without buying more! I was quite happy, this was flavourful and comforting, although I did let it cook a bit more than expected as my eggs were a bit past date so, I wanted the whites to settle. I am not sure if that is why, but it looked nothing like in the picture (at all). I might make again if I have the ingrédients at hand again, and maybe try to stick to the cooking times mentioned in the recipe to see if that improves it.
    by Agaillard about Baked eggs, minced lamb and peas from Great British Chefs - Chef Recipes added on Sunday, December 17, 2017

  • Delicious, great outcome to effort ratio, happy family! I made only half the meat with 2/3 of the liquid. Would have liked to have more sauce in relation to the meat, will make again!
    by Astrid5555 about Pork shoulder ragù from Small Victories added on Sunday, December 17, 2017

  • I made this one day and cut into the next, but I thought it was best two days after baking. It was moister, and the almond flavor was much more developed (the day after baking it was relatively muted, as Weiss says it is in the headnote). I used Granny Smith apples in the batter, and Pink Lady for the top. Mine got a bit overbrowned on the edges, as it was deep and took longer to bake through than expected. so I'll keep an eye out and cover with foil earlier, or use a wider pan, if I make it again.
    by caitmcg about Apple-almond cake (Apfel-marzipan-kuchen) from Classic German Baking added on Sunday, December 17, 2017

  • This was great. We didn't find the onions overpowering in the slightest. We only had half of the mayonnaise and that was plenty for us. The steps to cooking the potatoes seemed a bit fiddly (they are boiled, sautéed, and baked) and I would love to find a way to streamline that process (maybe just sautéing and baking next time) for weeknight cooking.
    by TrishaCP about Portuguese baked hake & potatoes from Simple added on Saturday, December 16, 2017

  • We really liked this soup too. We did take the extra step of de-fattening the broth, because the chicken thighs did ramp up the grease factor a bit. We also added corn and it was a good addition, along with limes juice at the end to brighten the flavors.
    by TrishaCP about Tortilla soup from Slow Cooker Revolution added on Saturday, December 16, 2017

  • We've made this many times over the years and it is phenomenal. Definitely a special occasion dish for us, but totally worth the splurge on the seafood.

  • This is easy and quite flavorful—only real work was chopping sun-dried tomatoes and grating Parmesan. It’s nice to have an easy pasta dish that actually has a good amount of vegetables in it. I don’t think the pine nuts add anything to this dish—the flavor is a bit distracting.

  • Made these for breakfast and they were delicious. Crispy on the outside and sweet and cakey on the inside with chunks of apple.
    by Kfaber about Apple fritters from Pioneer Woman added on Saturday, December 16, 2017

  • A delicious Japanese style hamburger. An excellent use of that mince languishing in the freezer.
    by JLDuck about Japanese steak haché (Hambagu) from JapanEasy added on Saturday, December 16, 2017

  • Again I was unable to get the meat to stay on the skewers so we had large flat patties instead. It was delicious. I minced my own chicken fillets so was happy with the texture.
    by JLDuck about Chicken patty yakitori (Tsukune) from JapanEasy added on Saturday, December 16, 2017

  • I found this recipe very tasty but rather rich. Also I BBQed the aubergine rather than fried. It worked a treat.
    by JLDuck about Sweet miso-glazed aubergine (Nasu dengaku) from JapanEasy added on Saturday, December 16, 2017