Notes and Reviews

  • This cake wasn't actually too difficult to make, although I did use a mixer for the cake and buttercream. I didn't use the full amount of coffee (worried about bitterness), but it you love coffee flavor and want the cake to be super moistened, then use it all. There is a lot of ganache (next time I'd use less) and buttercream, so it's very decadent. The flavor is deep and rich, not too sweet; the jam balances out the bitter notes.
    by anya_sf about Coffee blackcurrant Opéra cake from Crumb added on Monday, December 10, 2018

  • p. 146 This was good, not great. Needed a bit more acidity, maybe white wine instead of red. We thought it was better without cheese. Will make again, with modifications.
    by Avocet about Chicken liver, tomato, and sage sauce from 365 Ways to Cook Pasta added on Monday, December 10, 2018

  • Amazing! Will make again soon!
    by C_Richardson about Homemade Lofthouse-style cookies from BraveTart added on Monday, December 10, 2018

  • Skipped the filling, and instead used leftover buttercream. I made the cookies with the smaller amount of sugar and with the buttercream filling that was plenty sweet enough for us. I'd dare to say these were better than oreos.
    by shoffmann about Homemade Oreos from Smitten Kitchen added on Monday, December 10, 2018

  • For the first time I made spaetzle easily! I love this recipe (it does call for 5 tbs. of water, all of which I used). My eggs were room temp so that may have helped keep the batter looser. I used a spaetzle maker my husband bought at Sur La Table after a funny but exasperating episode with a colander. Half the batter went into the little basket that sits atop the spaetzle maker and I slid it back and forth slowly until the batter was all gone. Grill gloves helped ignore the steam coming off the pot. Then I let the spaetzle cook another minute as recommended. I scooped them up with a wide skimmer with holes, while holding a towel underneath the skimmer a few seconds, then put them on an oiled sheet pan. A bit later I sautéed them in oil and butter before adding another sauce we had prepared. I thought it was interesting that Rodgers doesn't add salt to the batter, but like pasta, only to the water. Some people add nutmeg, but that wasn't going to work with my sauce so I omitted it.
    by sfcarole about Martha's spätzle from Zuni Cafe Cookbook added on Monday, December 10, 2018

  • Soup alone (no croutons), made with only 1.5 T. butter (total) and 2% milk, is ~666 (~333/serving).

  • This was very plain and the broth wasn't very good. It reminded me of dishwater. With lots of parmesan it was edible but definitely not a repeat.

  • With the dates, scallions, and butter-toasted pecans, this is really an elevated cheese ball. I thought it was excellent. I agree with some of the other suggestions to double the recipe and make a couple.
    by stockholm28 about Party magnet from Deep Run Roots added on Monday, December 10, 2018

  • Very good. I agree that this is better after it sits a while to let the flavors meld. I used dried cranberries in place of currants and also added some toasted chopped pecans.
    by puddlemere about Farro and crispy leeks with marinated chickpeas and currants from Dinner added on Monday, December 10, 2018

  • Restaurant worthy. It does ask for 4 different types of salad greens, and it is worth it, but I did have leftover greens. I skipped the candied pecans for plain toasted pecans. The dressing is wonderful.

  • Yes it's a very quick recipe to make. My first batch burned to I cut the baking time to 6 and turned then 2. A very crisp sweet cookie.
    by stef about Basque macarons from Baking Chez Moi added on Monday, December 10, 2018

  • The burger took longer to come to medium done, and the relish took 1 hour not 20 minutes to thicken to the right consistency. That all said...whilst the timings are out- the end result is brilliant, the relish well balanced, the burger is very savoury with the umami hit from the oyster sauce. I’ll make this again, allowing for the extra time needed
    by joneshayley about The best-ever beef burger from My Kind of Food added on Monday, December 10, 2018

  • Very tasty. We ate this as a vegetarian main course rather than a side dish. It's a lot of work and gets a lot of dishes dirty but worth it. Next time, I will cut down on the olive oil by about 1/4 cup.
    by bching about Celery root pâté (Pasztet z selera) from From a Polish Country House Kitchen added on Monday, December 10, 2018

  • I saw this and decided since I had Ciabatta buns I'd use this recipe and fancy up my bun to use for my burger for lunch. I pared the recipe down a bit to just make one bun. I used a few parsley and basil leaves (didn't have fresh oregano), a garlic clove, little EVOO, salt and pepper and butter for other side of bun. Continued with recipe. On my burger I used Dijon, tomato and onion. What a delicious but simple lunch
    by southerncooker about Garlic ciabatta bread from Barefoot Contessa Back to Basics added on Monday, December 10, 2018

  • The star here is the mocha mousse. This is an incredibly rich but extremly delicious mousse which you want to (and will) eat on its own. The meringue adds a nice crunch, but once cut shatters into many little pieces and you end up with meringue mess plus mousse. Nevertheless this cake got rave reviews from my party guests. Will definitely repeat!
    by Astrid5555 about Mocha meringue cake from Modern Baking added on Monday, December 10, 2018

  • Wow, these truffles are an incredible boozy, salty and chocolatey combination rolled in home-made Bourbon sugar. Made half a recipe which produced 45 teaspoon sized truffles. Will definitely make again.
    by Astrid5555 about Bourbon sugar and pretzel truffles from Modern Baking added on Monday, December 10, 2018

  • Will have to buy some New Zealand spinach seeds, but fresh baby spinach (and bacon instead of Chinese sausage) worked just fine for a flavorful & fast side dish
    by infotrop about New Zealand spinach with Chinese sausage from Book of Greens added on Monday, December 10, 2018

  • Just what it says on the label: meat & three veg. We found the lemon in the sauce completely overpowered the steak, so I’d reduce the amount of zest.

  • Like most soup recipes, this recipe works well with some tweaking, seasonal ingredients, and what you have on hand. Halved the recipe and added fuyu persimmon along with the last of our garden apples. The taste overall has subtle taste of curry flavors with hint of sweetness coming from apples and persimmons. I also added some half and half to loosen the texture more and half the recipe made 4 servings. Very good use of acorn squash.
    by Rinshin about Winter squash and apple soup from Saveur Magazine, November 2011 (#142) added on Monday, December 10, 2018

  • Quick and simple recipe!
    by ChefGui about Skillet chicken puttanesca (Pollo alla puttanesca) from added on Monday, December 10, 2018

  • Great dish, even though I overcooked the rice a bit. Doubled the onions and it worked out well, would double the tomato sauce next time to cover up my bad rice cookery. With chopping, took 1.5 hours for me to make. It's not an easy weeknight dish, but it's not as time consuming as other people made it seem to me.
    by Kduncan about Kosheri from Ottolenghi: The Cookbook added on Monday, December 10, 2018

  • Double the pancetta, as it really makes this a delightful easy recipe. Cooked this to use up a huge thing of spinach I accidentally bought. Overall much more flavorful then I thought it would be.

  • Really easy to make. With only 1 hour of marinade time, incredibly flavorful. Make sure to serve with something that will soak up the sauce.
    by Kduncan about Pushcart chicken from Family Table added on Monday, December 10, 2018

  • This cake perfumed my whole house with the lovely smells of orange, vanilla and cranberry. It is perfect for a holiday season brunch or casual dinner but I think I will be making it for any time I can get my hands on fresh cranberries. It is lovely while still a bit warm from the oven and best on the first day so don't hesitate to cut large pieces and enjoy it all at once.
    by hillsboroks about Cranberry buckle with vanilla crumb from Rustic Fruit Desserts added on Monday, December 10, 2018

  • Made with a fresh Sugar pumpkin which only yielded 2 cups of pumpkin puree so made 2/3 of the recipe. This bread is really good; even people who don't like pumpkin bread couldn't stop eating it. Though I reduced the amount of the recipe, I didn't reduce the spices quite as much which we enjoyed. About to make more!
    by smtucker about Nana's pumpkin bread from Soframiz added on Monday, December 10, 2018