Notes and Reviews

  • I found it really bland - it is necessary to use great real stock, and potentially spice it up, otherwise it is pretty tasteless in my opinion, or otherwise seriously spice it up, potentially with wine ("faire chabrol") and spices. Might try this tonight actually as I have leftovers and plans to open a bottle of red, and have to add stock again anyway. Omitted celery as did not have and replaced with more onions, but I don't think that fundamentally changed the taste.
    by Agaillard about Easy chicken and rice soup from Two Peas and Their Pod added on Wednesday, May 27, 2020

  • Take my advice and skip the shrimp here. The mushrooms, shallots and herb butter are the best part of this dish. We enjoyed them with bread. The shrimp were fine but not as tasty and didn't add much to the dish. Overall I thought this was fine but probably not a repeat.
    by Lepa about Shrimp and mushrooms with garlicky herb butter from Dinner in French added on Wednesday, May 27, 2020

  • I totally agree with Sparkles75 on the Amanda slice. I initially didn’t engage much with this book but it has certainly rewarded me for going back and having a serious look at it. The wilted spinach recipe p114 is also a winner.
    by Crisrose about Simple Secrets to Cooking Everything Better added on Wednesday, May 27, 2020

  • This was easy and delicious and it tastes even better the next day.
    by krista_jo about Harissa-roasted carrot and white bean dip from Cool Beans added on Wednesday, May 27, 2020

  • This is my go-to crepe recipe. It is easily doubled.
    by F00dfan about How to make delicate, lacy crêpes from Kitchn added on Tuesday, May 26, 2020

  • I would have never thought to look in my favorite vegetarian cookbook for a buttermilk pancake recipe, but that’s where Eat Your Books is a winner. I cannot believe how good these pancakes are. This one is defiantly earmarked and will be made again and again.
    by okmosa about Buttermilk pancakes from Vegetarian Cooking for Everyone added on Tuesday, May 26, 2020

  • I made a half recipe for lunch today. It did, in fact, take only about 10 minutes (woohoo!) and was really tasty. It even managed to make the not so good cheddar cheese slices I had in my fridge taste good. (I also used normal milk with a splash of cream added to replace evaporated milk, which I didn't have...) I definitely recommend this one.
    by hirsheys about Easy stovetop 'nduja mac and cheese from Serious Eats added on Tuesday, May 26, 2020

  • I like the contrasting textures in this cake -- the gooey strawberries against a fluffy cake with a crackly top. But it is too intensely sweet for my taste (mostly due to the topping). I don't think I'll make it again, but if I did I would reduce the sugary topping by about a third and add some lemon zest to the cake batter. The ginger in the topping adds a nice note.
    by michalow about Strawberry buckle from Serious Eats added on Tuesday, May 26, 2020

  • I made this again using halved stale rolls from our neighborhood Italian restaurant. I also tossed carrot chunks and garden radishes beneath the chicken. This calls for a sick of butter for the herb butter but 1/2 was more than enough. I started the chicken breast down to brown the back skin. Divine, but next time I will cut the crusts off the rolls- they were a bit too crispy.
    by Barb_N about Dorie Greenspan's herb-butter chicken from Kitchn added on Tuesday, May 26, 2020

  • I sneered a bit when I saw the cream of chicken soup in the recipe. But, otherwise it sounded great. Well, let me tell you, it got really quiet at our dinner table when we dug into these. Major YUM going on. I made my own salsa verde with roasted tomatillos, cilantro, onion, garlic, lime and cumin. And, our enchiladas were actually in burrito sized tortillas because that's what we had. But, I'd not change a thing. In fact, my hubby commented that not even bacon could improve this dish!
    by kateiscoooking about Sour cream chicken enchiladas from Magnolia Table added on Tuesday, May 26, 2020

  • There was a lot of marinade which gave the drumsticks a nice flavour, but nothing spectacular. It also lacked the 'sticky' factor. I wouldn't bother with this recipe again.
    by lou_weez about Sticky drumsticks from Tom Kerridge's Best Ever Dishes added on Tuesday, May 26, 2020

  • A very quick bread to make. Tasted like Italian bread. Next time I will let it rest for 24hrs in fridge.
    by stef about Italian bread from Midwest Made added on Tuesday, May 26, 2020

  • This was rather bland and uninteresting. Not worth making again.
    by Avocet about Shrimp and asparagus with sorrel from Vegetable Love added on Tuesday, May 26, 2020

  • This was rather bland and uninteresting. Not worth making again.
    by Avocet about Shrimp and asparagus with sorrel from Vegetable Love added on Tuesday, May 26, 2020

  • This is amazing!
    by bunnyjones about Life-changing garlic butter chicken thighs from Kitchn added on Tuesday, May 26, 2020

  • Delicious! The marinade left the steak with so much delicious flavor. Next time I would not go through the trouble of making the homemade flour tortillas, though.
    by katiesue28 about Beef fajitas from Tex-Mex added on Tuesday, May 26, 2020

  • I have been dealing with a plethora of baby Japanese white turnips the past few weeks so I tried this recipe as a change of pace. It was pretty easy and the end result was tasty. I can't say it was my favorite turnip recipe so far but we liked it and I would make it again.
    by hillsboroks about Turnip tiella from My Italian Garden added on Tuesday, May 26, 2020

  • This is a wonderful sauce for enchiladas. I used 6 Guajillo chiles and because I only had a food processor, I tried to strain out the bits of skin, but it was going to take too long, so I ignored that direction and it was just fine.

  • Excellent balance of flavours. Portion size is not particularly generous. We had it with plain rice noodles which worked out just right. Watch the cooking time; normally with our oven we have to be conservative on timing, here the cod needed a couple of minutes longer.

  • This was easy if using pre-cooked shredded chicken, but I found the filling a bit bland.
    by patioweather about Mom's green enchiladas from Amá added on Tuesday, May 26, 2020

  • This was great comfort food and miraculously we had almost everything. Easy to put together. For sauce, I used Red Chile Enchilada sauce from Mexican Everyday. Delicious!
    by blintz about Chicken enchilada casserole (a.k.a. "Stacked" chicken enchiladas) from Gimme Some Oven added on Tuesday, May 26, 2020

  • Sauce was ridiculously delicious, although it turned out as more of a thick stew than the curry we were expecting. Some of this might be because our oxtail was in quite large chunks, although overall lighter than the 2-3 lbs recommended. We'll likely make this again, but try with stew meat or even chicken next time.

  • The chocolate was luscious and the hazelnut and orange flavors melded in with the chocolate beautifully. I used the shortcrust recipe suggested but I didn't have any lemons so I used orange zest which I think only enhanced the orange flavor in this tart. The crust was rich and tender and soft enough to slice easily. It wasn't hard to make and I will make it again.

  • Pretty good and easy, but a touch sweet for my taste, though my husband loved it as is. I'd probably add some red pepper flakes or ginger to liven it up a bit if I made it again. We cut the chicken fully in half before grilling, rather than butterflying it, and that made it really easy to handle.
    by MollyB about Tipsy chicken from Weber's Big Book of Grilling added on Tuesday, May 26, 2020

  • Could not find this recipe in this book.
    by Christinalego about Spiced nut mix from Sweet Life in Paris added on Tuesday, May 26, 2020