Notes and Reviews

  • We really didn't follow this recipe closely at all--used it more as a template--but enjoyed the final result! I subbed roasted carrots and broccoli for the greens, used my own pickled jalapeños rather than fast-pickling a pepper, and fried the eggs rather than poached them. This makes for a very rich dinner, but is tasty, and next time I'd add even more pickled jalapeño than I did this time.

  • Delicious and easy! As others have noted, this is very rich. I reduced both the yogurt and the feta, but feel I could reduce the yogurt even further next time. I used 1t of normal red pepper flakes--not the Turkish kind called for--and my pasta was quite spicy, so I would decrease those a bit next time. Also, note to self: take care not to over-fry the pine nuts.
    by clcorbi about Conchiglie with yoghurt, peas & chilli from Jerusalem on Thursday, January 19, 2017

  • This is an absolutely delicious cookie. I halved the recipe which made a good, not-overwhelming amount for two people, although I think we are both already regretting that decision. The spices add such a nice level of interest, even though in the finished cookie it's pretty hard to detect what that extra ingredient might be. I am excited to try these with some Chinese five-spice powder as Dorie suggests in the headnote.
    by clcorbi about My newest chocolate chip cookies from Dorie's Cookies on Thursday, January 19, 2017

  • Wow! This is a hugely time-consuming recipe, but it isn't a lot of active cooking time until the final assembly. I did not have quite the selection of dried chiles called for; I only had guajillos and a small, spicy, unlabelled type of chile that I have been using for my Sichuan cooking. I was worried the sauce would be too spicy, and when I first tasted it, it totally was. But I didn't need to be too worried because after a few hours of braising, the sauce had mellowed out and become delicious. I really loved the addition of roasted, blended squash (I used butternut) to the sauce, which also helped mellow the spiciness. I used flour tortillas rather than corn, since that is what I had, and even though I was annoyed by the frying step, I do think it helped keep the tortillas from falling apart. If I were ever to make this recipe again, I would definitely make the sauce and braised beef in advance; this would make a gorgeous dish to serve at a dinner party.

  • One of my top ten recipes ever; they taste like a marriage between pecan pie and pralines. I always line the pan with a parchment sling and remove the bars from the pan for easier cutting when completely cold.
    by nadiam1000 about Pecan bars from Crème de Colorado Cookbook on Thursday, January 19, 2017

  • My go to scalloped/au gratin potatoes - creamy, rich and savory.
    by nadiam1000 about Pike's Peak potatoes from Crème de Colorado Cookbook on Thursday, January 19, 2017

  • This was delicious and successful, though I modified a little. I used shop all-butter ready-rolled shortcrust, which worked beautifully. I had only 100g of ground almonds, and a smaller tart tin, so I scaled down accordingly, using a large egg yolk, and a little additional egg white to get it to a spreadable texture. She says "top with the remainder of the pastry in the usual way". I sealed the edges together too snuggly, not leaving room for the frangipane to expand, so it expanded like a dome. I suppose I should have made a hole in it. I scattered flaked almonds on top before cooking, which looked nice.
    by Nichill about Broad Town mince pie from English Food on Thursday, January 19, 2017

  • This book mainly describes a variety of different types of fruit, including their origin, cultivation, culinary uses and a number of specific recipes.
    by JocPech about Complete Book of Fruit on Thursday, January 19, 2017

  • A fantastic basic granola that surpasses any store-bought variety.
    by e_ballad about Honey granola from Summer Food on Thursday, January 19, 2017

  • Wasn't a huge fan of the pesto, but I'm sure that this is a personal taste preference. The problem for me is that this recipe makes a crazily huge amount (400mL or thereabouts), with the recipe requiring only 3 tblsp.

  • This was great, though I must make the disclaimer that I used a 1.5kg chook instead of the guinea fowl. I also had some warka pastry (randomly!), so I used this instead of the filo pastry. It did have a fair bit of faffing about, but this could absolutely be a midweek meal if you cooked the bird the day prior & reserved the stock. Once that's done, the rest is a doddle.
    by e_ballad about B'stilla from Crazy Water, Pickled Lemons on Thursday, January 19, 2017

  • Simple tasty dressing. Nice on the equally simple Bibb lettuce & Parmesan cheese salad.
    by babyfork about White balsamic vinaigrette from Poole's on Thursday, January 19, 2017

  • Agree that meat & veg mixture is loose but I pan-fried first taking care to move them gently and finished in the oven. Worked out okay. The sumac sauce really completes the dish. My daughter wasn't sold until she tried the meatball with the sauce and then she ate them up. Served with some simply roasted butternut squash cubes dusted with Spicery's "Dusk" spice mixture (orange peel, black pepper, cardamom, Saigon cinnamon & galangal).
    by babyfork about Turkey & courgette burgers with spring onion & cumin from Jerusalem on Thursday, January 19, 2017

  • Use blanched carrots or broccoli or beans. I didn't use fresh coriander if not available.
    by elfdee53 about Market noodle salad from Free Range in the City on Wednesday, January 18, 2017

  • P. 726. Fantastic recipe; very flavorful and moist.
    by Laurendmck about Carrot cake with cream cheese frosting from Gourmet Cookbook on Wednesday, January 18, 2017

  • This turned out beautifully with nary a crack on top. Can be made ahead as can most recipes in this book. A mild, creamy cheesecake with a touch of maple syrup.
    by vikingcook about Gleaming maple cheesecake from Nigella Christmas on Wednesday, January 18, 2017

  • This was a snap to prepare and can be made 3 days ahead. Delicious hot but also tasty as a cold salad after Christmas. Can be frozen.
    by vikingcook about Red cabbage with pomegranate juice from Nigella Christmas on Wednesday, January 18, 2017

  • Wonderful gooey gingery cake. Stores well, freezes well and is delicious. What more do you want?
    by vikingcook about Sticky gingerbread from Nigella Christmas on Wednesday, January 18, 2017

  • Made this last Christmas and it was a big hit. I agree with redjanet that the chocolate wasn't overwhelming at all. It was indeed very dense and moist. I made it ahead and then froze some and it performed beautifully throughout.
    by vikingcook about Incredibly easy chocolate fruit cake from Nigella Christmas on Wednesday, January 18, 2017

  • Thank you, Nigella! This book is a holiday lifesaver. The vast majority of recipes tell you how far ahead you can prepare the dish and how to freeze. There are great leftover recipes as well. I made 4 recipes from this book last Christmas and all were great.
    by vikingcook about Nigella Christmas on Wednesday, January 18, 2017

  • Makes a huge amount! Fairly simple but I wouldn't say this is a quick weeknight meal. Between prepping the shrimp, the vegetables, browning, then shredding the chicken, this takes at least an hour and a half. I used chicken andouille sausage, not very spicy. Any spiciness come from the sausage.

  • I sampled and enjoyed this back-alley dish while visiting Rome, and was anxious to make this at home. While I followed the recipe to the letter and believe it turned out as it should have, it wasn't the same as eating it in Rome. I found the smell of the simmering tripe offensive -after half an hour, I moved the entire operation outside (I used a hot plate). I really wanted to like this dish but don't think I will try making this again. It's not the recipe- it's probably due to my taste preferences.

  • Tasty variation on the traditional tabbouleh. Quite garlicky!. Tasted like it needed a little something else; next time will try adding feta &/or sliced Kalamata olives for a little. more pizzazz.
    by Nancith about Quinoa tabbouleh from Bon Appétit on Wednesday, January 18, 2017

  • p.150 This recipe is not authentic nor does it claim to be. In fact, it didn't taste like any Pad Thai I've ever been served. That being said, it was a good noodle dish. We all enjoyed the mix of noodles, shrimp and sauce and we'd happily eat it again.
    by BethNH about Pad Thai from America's Test Kitchen Quick Family Cookbook on Wednesday, January 18, 2017

  • p. 76 My 17 year old son chose this recipe to cook for dinner tonight. It starts with frozen breaded chicken cutlets so is low on the actual "cooking". Nevertheless, it's a pretty good simple dinner or lunch made with simple ingredients. We all enjoyed the sandwiches. The best part of the cooking was when the recipe instructs the reader to use a Dutch oven to weigh down the sandwiches. My son insisted he didn't want help but had no idea what a Dutch oven was.