Notes and Reviews

  • I made the mistake of not reading the recipe properly and realised it's meant to braise for nearly 2 hours, which was never going to happen. I braised it on the stove in a frypan for about 45 mins total and the eggplant was silky and luscious. The result was delicious and hit all the notes you'd want from a Sichuan dish.

  • Really tasty! Fairly easy prep. Great flavor in the sauce, and the crispy fried egg is the perfect complement. The only thing I'll do differently next time is just cook the jasmine rice per the package instructions, as the author's recommended water amount was a little vague (and wound up being too little in my case). I learned an excellent technique (from another similar recipe) for cutting the flank steak super thin before marinating - freeze it for an hour before slicing. Worked perfectly!
    by bwhip about Michael Pardus's bibimbap from Egg on Saturday, April 29, 2017

  • This is very spicy and good. I added some anchovies to the garlic and pepper flakes as they cooked.
    by Lepa about Spaghetti with parsley, red pepper, and garlic from Pure Simple Cooking on Saturday, April 29, 2017

  • add a pinch of red pepper flakes.
    by DJM about "Breakfast" shrimp and grits from Essential New York Times Cookbook on Saturday, April 29, 2017

  • Amazing combination of flavours. My chicken marinated for about four hours. Another simple but flavourful recipe from this book. Will be making this again.
    by Frogcake about Chicken shashlik with pink onions and pomegranate from Samarkand on Saturday, April 29, 2017

  • Okay, this is not indexed so I can't tag the individual recipes that I have tried. However, after trying four - all of which were successes - I convinced several friends to buy the book. They are all now fans. And Amazon reviews are positive. If you enjoy Ethiopian food, this is a must have cookbook. Suggested recipes to start with Ethiopian Spinach; Beets, Potatoes and Carrots; Spicy Green Lentil Stew; Buttermilk Cheese with Kale
    by mjes about Ethiopian Feast on Saturday, April 29, 2017

  • This recipe is a eureka moment for me - a new and innovative way to eat boring zucchini! Amazingly delicious with the poppy seeds, rose petals and roasted pine nuts. And very simple, quick prep time.
    by Frogcake about Grated zucchini with pine nuts and poppy seeds from Samarkand on Saturday, April 29, 2017

  • Really, really delicious flatbread, which my son and I ate as an appetizer to a late supper. We loved the combination of herbs with the gooey old cheddar. The cheddar not only added saltiness but lovely, tasty fat to the filling. Yummy. These reminded us of empanadas - very easy to make if you've made chapatis or empanadas (but less work actually). I brushed butter on the Flatbreads while they were frying on the fry pan. This generated some smoke, but no big deal with the fan. I did allow twenty minutes for the dough to rest and found the dough very workable using a rolling pin with dough between wax paper and plastic wrap. I anticipate these would come together very quickly second time around having made them once. Definitely a keeper. lOVED the dill seed, which added another dimension of flavour.
    by Frogcake about Dill, cilantro, and tarragon flatbread from Samarkand on Saturday, April 29, 2017

  • Serve with guacamole and/or tomato salsa

  • A beautiful cake worthy of a special occasion. It was tender and moist with a bright lime flavour that was perfectly complemented by the blueberries. It was great for serving a crowd as it sliced beautifully and was quite rich so little went a long way.
    by Zosia about Blueberry lime bundt cake from Baker in Me on Saturday, April 29, 2017

  • Very rich but delicious. Best fresh.
    by monica107 about Marcella Hazan's rice and smothered cabbage soup from Food52 on Saturday, April 29, 2017

  • Another delicious, quick pasta dish from this book. I used 2 small bunches of kale, one of the recommended substitutes, and added some of the pasta cooking water at the end since it was a little dry.
    by Zosia about Penne and Brussels sprouts with bacon and pecorino from Dinner on Saturday, April 29, 2017

  • A tasty, quick dinner. I also used mahi mahi and it developed a lovely crust under the broiler. The garlic-lime yogurt sauce was outstanding and will be made again for other tacos.
    by Zosia about Fish tacos with red cabbage, jalapeño, and lime slaw from Dinner on Saturday, April 29, 2017

  • This was a quick, easy and tasty weeknight dinner using things I always have in my pantry.
    by FJT about Saffron rice with chorizo from Serious Eats on Saturday, April 29, 2017

  • None of the recipes in this book have weighted flour measurements! Really big disappointment! And it's hard to convert some of them because they're in cups AND tablespoons.
    by FunkyViriditas about Perfect Cakes on Saturday, April 29, 2017

  • disappointing and very salty.
    by mondraussie about Pork stir-fry with yellow beans and ginger (Muu pat dtow jiaw) from SBS TV on Saturday, April 29, 2017

  • Really tasty & easy to get on the table.

  • This is THE recipe for perfect cut-out sugar cookies! Whether using cookie cutters, a cookie stamp, or the bottom of a glass, you will get perfect cookies every time! The lemon zest is delightful, adding a brightness to the cookies you'll likely come to favor, but if you wish to eliminate it you can, with no effect on the dough. I can even use my Hallmark cookie cutters that emboss impressions when cutting out of the dough. The impressions will remain sharp even after baking! Enjoy!

  • These cookies are the most unique cookies I've ever baked! They take some effort to make, especially if you're not used to working with yeasted doughs, but don't let that put you off. Cinnamon Cloud-Nine Crunchies are pure delight, especially served with a hot beverage during the holiday season. They're like little pillows of cinnamon-y goodness!
    by Creative.Juices about Cinnamon cloud-nine crunchies from Rose's Christmas Cookies on Saturday, April 29, 2017

  • Ginger pennies are exactly what they sound like - penny-sized ginger cookies, just right for a child's tea party, or an adult's cup of tea. They have a nice punch of ginger, and are so easy to make - especially if you're already comfortable with a decorating bag. Highly recommend these!
    by Creative.Juices about Ginger pennies from Rose's Christmas Cookies on Saturday, April 29, 2017

  • Absolutely delicious! I was a little skeptical, but it turned out perfectly. Very rich, just as warned, but oh so comforting. I served it with a basic green salad and the Roasted Tomatoes (a D. Henry suggestion) from the Carrot Hummus dish, which cut through the richness perfectly.
    by sosayi about Portuguese baked hake & potatoes from Simple on Friday, April 28, 2017

  • Our gold-standard roast cook recipe. Simply fantastic.

  • This was a nice, tasty recipe. I agree that the Parmesan definitely isn't optional!
    by FJT about Fusilli and roasted cauliflower with capers from Dinner on Friday, April 28, 2017

  • This is outstanding, one of our favorites. Great depth of flavor, fairly easy prep. Chicken soup, but Mexican-style, with a nice zip from the roasted tomatillo-jalapeno puree. The added condiments of avocado, queso fresco, lime juice and shredded cabbage make it that much better.
    by bwhip about Chicken chile verde from Good Food, Good Life on Friday, April 28, 2017

  • If not making homemade chips, make sure you buy the really thick kind, like the Whole Foods store-made chips. These nachos are heavy!
    by julietmcnally about Green chile chicken nachos from Serious Eats on Friday, April 28, 2017