Notes and Reviews

  • There is no denying that if you make all the different toppings this dish requires a bit of effort. It’s not a quick midweek supper. But it’s absolutely delicious and well worth a bit of extra work for an indulgent Saturday night. The only stage we skip is the watercress pesto, preferring a strew of watercress leaves instead (adds another texture to the dish).
    by slouj about Deconstructed kebab (Shakshukit) from Palomar Cookbook added on Wednesday, January 27, 2021

  • Regular, basic snickerdoodles recipe.
    by jenburkholder about Snickerdoodles 1 from 100 Cookies added on Wednesday, January 27, 2021

  • So good. Just two of us, but I made the full sauce recipe. Added a bit more sweet chili sauce to get the right amount of zing after tasting. Added half of the sauce to frying pan to glaze salmon after it was cooked, and the other half to fresh chow mein noodles along with some stir- fried chopped bok choy.
    by BasicStock about Glazed salmon with chili-basil sauce from Milk Street: Tuesday Nights added on Wednesday, January 27, 2021

  • Very simple - exceeds the sum of its parts.
    by k8stp about Easy pasta #3 from New Recipes from Moosewood Restaurant added on Wednesday, January 27, 2021

  • This is great, as are any "overs".
    by k8stp about "Mapo" tofu from New Recipes from Moosewood Restaurant added on Wednesday, January 27, 2021

  • Great as written. For lower calorie casserole, use lowfat cheeses, and don't use the phyllo crust. Bake in greased 9x13 pan. Broccoli/carrot slaw (same total) makes a good substitute for the cabbage and carrots, but I plan to try it with other crucifer mixes.
    by k8stp about Russian vegetable strudel from New Recipes from Moosewood Restaurant added on Wednesday, January 27, 2021

  • Great as written. For lower calorie casserole, substitute yoghurt for sour cream, use lowfat cheeses, and don't use the phyllo crust. Bake in greased 9x13 pan.
    by k8stp about Mushroom, spinach, and cheese torta from New Recipes from Moosewood Restaurant added on Wednesday, January 27, 2021

  • The salsa makes this dish, great zing!
    by Astrid5555 about Sweet potato mash with lime salsa from Ottolenghi Simple added on Wednesday, January 27, 2021

  • This was a delicious Italian-style bread that kept well while it lasted.
    by Astrid5555 about Pane rimacinato from Super Sourdough added on Wednesday, January 27, 2021

  • This was easy to throw together for a weeknight dinner (since we eat so late). It does need to rise for at least 2 1/2 hours. I mixed it in a bowl with a wooden spoon rather than dirty the food processor or stand mixer. A few grinds of salt on top proved to be too heavy handed. A cast iron skillet is the way to go.
    by Barb_N about No-knead skillet focaccia from Kitchn added on Wednesday, January 27, 2021

  • These are light little pillows of flavor! The vegetables and rice add structure to them as the fry, and almost melt into the molten cheese in the finished dish, the sesame seeds add pops of texture. My kids asked for more. The only trick is the oil temp, using a cast iron pan, just shy of medium-high worked to maintain 355 degrees F. I made a gochujang-kimchi liquid-mayo dipping sauce which was great with the lemon juice and flaked salt.
    by bernalgirl about Kimchi and Gruyère rice fritters from Ottolenghi Flavour / Flavor added on Wednesday, January 27, 2021

  • I agree with everyone- delicious, easy, moist cake. Mine took 45 minutes to cook & I made the frosting- I think I would halve it next time. I let the frosting cool a little to thicken & it created a thick layer on top- with almost a half cup left over. I think I would like it more with a little bit more grated clementine zest inside. I had a tiny bit of leftover candied orange peel to put on top- which was pathetically too little- next time I will make more to top it with. Someone said they prefer it without the icing.
    by Kinhawaii about Clementine & almond syrup cake from Jerusalem added on Wednesday, January 27, 2021

  • I was not impressed with this recipe, the sauce was very thin and too vinegary. I had to make quite a few adjustments.
    by Tealismyname about Korean fried chicken bowls from Delicious Magazine (UK), December 2020 added on Wednesday, January 27, 2021

  • I am sad. I had hoped for this dish to be "wow" and it was meh. Ok I did not add enough salt but still... The whole dish lacks flavour and depth.... Not worth the 2 hours you need to devote to it.
    by knittingfrog about Tahdig e makaroni from Simply added on Wednesday, January 27, 2021

  • This looks beautiful, feels virtuous (so much veg) and tastes good though mine needed a few tweaks. The amount of chorizo is very small for the veg, I increased though would double next time. And mine didn’t have enough moisture to steam; a splash of stock was needed. I added a handful of blaack beans and an egg to have as a main.

  • Really good. I used a fruity, full-bodied Cabernet Sauvignon. The concentrated juices were thick enough to drizzle over the meat; they were salty, but the meat could handle the seasoning. The glazed carrots were delicious.
    by anya_sf about Zinfandel pot roast with glazed carrots & fresh sage from All About Braising added on Tuesday, January 26, 2021

  • These were delicious. Made only one rack and a half batch of the rub. Cooked for 2 hours.

  • The concept is good but there is too little cheese and sauce. I would with at least twice as much mayo/tomato/caper, othewise this sandwich is very dry. I wouldn't repeat.
    by Delys77 about Chicken and mushroom panini from Cooking Light Magazine, November 2009 added on Tuesday, January 26, 2021

  • WARNING: The index is for the first edition. It is missing recipes that are in the second edition. (And the pages numbers are wrong for the printed edition. Maybe the kindle version was used?)
    by kitchen_chick about Cooking with Imaye, Second Edition added on Tuesday, January 26, 2021

  • Rajma is one of my family's favorite dishes and adding paneer to it was an excellent tweak. I will definitely revisit this dish/trick again.
    by Lepa about Rajma paneer from Chetna's Healthy Indian: Vegetarian added on Tuesday, January 26, 2021

  • This was really tasty and I loved it. The podi, however, had some hard chunks that didn't cook down and my family found those unpleasant. This was the first time I have cooked using dal as a spice and I think I need to figure out where I went wrong. Perhaps I didn't toast it enough so it broke down into a true powder? In any case, the flavor here was outstanding so I will take the time to figure out what I did wrong and try again.
    by Lepa about Podi potatoes from Chetna's Healthy Indian: Vegetarian added on Tuesday, January 26, 2021

  • Same comments as already noted! Wish I’d read these beforehand. :-( Delicious but definitely not a weeknight meal. The gelatin is a nice touch for unctuousness, but again, too brothy and I’d probably not make it again.
    by Solnochka about Pressure cooker American beef stew from Serious Eats added on Tuesday, January 26, 2021

  • This was great. I added a smidge more water than called for. Otherwise, made it as written. For those who found it a bit bland, could just be a matter of adding a slight bit more salt.
    by jhallen about Mejadra from Jerusalem added on Tuesday, January 26, 2021

  • An interesting, but good soup. I left out the mushrooms and added some rice noodles I had in the pantry. I also cut the stuffed cucumbers into smaller rounds after they were done cooking so they weren't so unwieldy to eat.
    by hbakke about Pepper's pork-stuffed cucumber soup from Cravings added on Tuesday, January 26, 2021

  • Delicious! In fact, I ate way too much of this! I had only russet potatoes that, of course, kind of fell apart when I gently tossed them with the other ingredients. The fluffiness of the potatoes also drank up the dressing. I will definitely use firmer, waxier potatoes next time. I used dill pickles rather then sweet gherkins called for in the recipe, which turned out great. This makes a nice big bowl and I’ll make it again!
    by GiselleMarie about German-style potato and ham salad from Gourmet Magazine, June 2006 added on Tuesday, January 26, 2021