Notes and Reviews

  • I have been known to follow this recipe and actually serve with spinach, shrimp, and croutons. However, I keep coming back to this recipe for the simple brown butter and capers treatment of the petrale sole - today served with mango chutney. This has been a go-to recipe for decades.

  • I'm always looking for new flavored butter recipes; I grew up on home rendered lard as the primary cooking fat. So naturally, I had to try this seasoned, spreadable lard. I prefer the texture of lardo to spreadable lard. But in terms of flavor, this recipe is a winner although lard will be an accent not a replacement for butter.
    by mjes about Rosemary lard butter from Root to Stalk Cooking added on Friday, May 25, 2018

  • I made this with honey and yogurt. I suspect the richness of sour cream would be even better. This is a very well balanced salad - a good introduction to radish leafs.

  • The bean purée is delicious and compliments the lamb perfectly. Don’t miss the stage of warming the purée in the lamb pan- the added flavour of the lamb cooking juices and garlic butter is what melds the dish together
    by joneshayley about Lamb steaks, creamed cannellini from Year of Good Eating added on Friday, May 25, 2018

  • I did a test run of this recipe (with just 4 eggs) for an upcoming brunch and I'm glad I did: it needed an extra 12 minutes in my oven (7 before the eggs were added and 5 after); the wells made with spoons weren't deep enough for the eggs but the depressions made with oiled, balled foil (a technique I found on the internet) were; the dough needs more than 4g of the brand of kosher salt I use. For my experiment, I included whole wheat bread flour (20%) and roasted red peppers in place of avocado. Delicious!
    by Zosia about Bacon and egg focaccia from Bake from Scratch added on Friday, May 25, 2018

  • Very nice tender little cakes that tasted of lemon and sesame. The coconut didn't add much flavour but added a slight chewiness to the texture.

  • Made this for the second time as the first lot was so good I almost ate it all myself. So long since I have made chicken liver pate, I don't why. Delicious topped with a little spicy chutney on sliced, toasted baguette.
    by jrogers about Perfect chicken liver pâté from Perfect Too added on Friday, May 25, 2018

  • The bitters added a pleasant flavour to the blueberry jam but I would have enjoyed it more if the filling hadn't been quite so sweet. I used store bought puff pastry.
    by Zosia about Blueberry and bitters strudels from Bake from Scratch, Volume Two added on Friday, May 25, 2018

  • Moist and delicious cake, subtly spiced and with good banana flavour. I used white whole wheat flour and lemon juice instead of produce protector.
    by Zosia about Zucchini banana bread from Bake from Scratch, Volume Two added on Friday, May 25, 2018

  • A buttery vanilla pound cake serves as the base of this cake. The crumble topping added a nice crunch and the sprinkles put a smile on everyone's face.

  • Really delicious version of this dish. The salmon was moist and the sundried tomatoes added an extra layer of flavour to the lentils. We like a bit of zing in our lentils that usually comes from mustard or acid so I cut about half the tomatoes into slivers and added them back to the lentils.

  • Poor planning meant that I was making the meringue on a humid day. Though I wasn't able to achieve the proper volume and stiff peaks, it still baked up to be a gooey marshmallow layer with a crisp outer shell that contained the ice cream cake. The cake layer was fabulously chocolatey and decadent. Ice cream of choice was cookies 'n' cream. Everyone so enjoyed it, I'll have to try it again when the weather is more cooperative.
    by Zosia about Black-and-white baked Alaska from Baking Chez Moi added on Friday, May 25, 2018

  • This recipe needs some tweaking, but is very quick and worth finding adjustments for. I used frozen edamame instead of peas, frozen spinach instead of fresh, and canned artichokes instead of frozen. I used 1/4 cup previously frozen heavy whipping cream instead of half and half, but I think goat cheese would've been a lot better; maybe mixed with some of the pasta liquid and then mixed back in. I'm pretty sure I used more parmesan cheese, and added 1/2 preserved lemon (flesh included), finely diced. I also added some chopped chives and mint (basil would also be nice).

  • Page 80 - I made the pesto very successfully with parsley instead of basil as that is what I had in the pantry. The pesto could be used on any pizza plus left overs are great stirred into pasta too.
    by SugarFree_Vegan about Artichoke pizza with spinach pesto from Cook the Pantry added on Friday, May 25, 2018

  • I made this dish with much less oil than the original recipe, for 2 people 100ml of oil seemed a lot! Firstly, I roasted the leeks in the oven in a little dry white wine and a spritz of oil rather than frying them. I made the dressing with much less oil by adding a little water to it and it worked fine and tasted great too. A lovely combination of textures and flavours and a way to use leeks in a warm salad that I might not have thought of myself, great!

  • This was delicious & surprisingly quick - I’d happily recommend as a midweek meal after a long day at work. Devoured by everyone in the family including the preschooler.

  • This recipe is common - watermelon, feta, mint. The feta reminds me of my Father sprinkling salt on his watermelon. It is the presentation on a salt block that makes this an interesting recipe giving a bit of the salted watermelon flavor of preceding generations.
    by mjes about Watermelon and feta on a salt block from Salt Block Cooking added on Friday, May 25, 2018

  • This is a great combination of veggies and along with the miso dressing is right up my street in way of flavours and textures. I substituted some of the oil for some runny tahini (and used less oil as I thought 4 tablespoons seemed a lot) and then added a little water to get it to the correct dressing consistency.
    by SugarFree_Vegan about Warm roasted cauliflower & chick pea salad from Savvy Cook added on Friday, May 25, 2018

  • Watch the cooking time for the caramel - after about 3 minutes (while I sliced the ginger), mine burned, so I got to start over. The second time I didn't wait for mahogany color, just stopped at amber. I used chicken breast and cooked it for less time at lower heat. It turned out well, although of course it was a bit drier than thighs. The chicken was delicious, but the sauce is very salty. We had it with brown jasmine rice and sauteed greens.

  • Instead of making the butterscotch sauce, I used leftover salted caramel sauce from the meringue recipe. I added toasted pecans and a bit of cinnamon to the batter. The flavors were good together, but the blondies were extremely sweet (more than I'd prefer). I don't know if the butterscotch would have somehow been less sweet - seems unlikely. Although I thought I baked them enough, they sank an awful lot and were super gooey. Also, I made the stupid mistake of lining the pan with foil instead of parchment, and the bars stuck like crazy (and the foil, of course, just tore into pieces).
    by anya_sf about Butterscotch blondies from Fearless Baker added on Thursday, May 24, 2018

  • I made this with the spinach alternative (I don't think wild garlic as it's meant here is something I've seen in the US), and despite a couple of other substitutions and omissions (fennel for celery, shelled edamame for favas, no fresh peas), this was extremely flavorful and just delicious. I will be making it again during future local asparagus seasons.
    by caitmcg about Springtime wild garlic and lemon risotto from Modern Way to Eat added on Thursday, May 24, 2018

  • I made the roasted Brussel sprout option that was listed. It uses everything but the kale. We enjoyed it very much!
    by jaelsne about Mustardy Brussels slaw (with mustardy vinaigrette) from Sprouted Kitchen added on Thursday, May 24, 2018

  • The Horseradish Crusted Salmon is absolutely delicious!
    by vikingcook about Air Fry Genius added on Thursday, May 24, 2018

  • I liked the flavor of these, but I anticipated that because I've enjoyed an olive oil cake with rosemary and chocolate before. I used bittersweet chocolate in place of semisweet, and cut back the powdered sugar a smidge. The process of rolling the dough out and cutting it after baking makes it a simple recipe, but the freshly baked cookie is very fragile. I'll probably just add the extras to my usual shortbread recipe in future.

  • This is a delicious and refreshing gin and tonic, and one I'll keep making through the warm months. I didn't assemble it in quite the order written, adding the gin to the muddled cucumber and mint and returning to add the ice, tonic, and lime around 10 minutes later, and this small break allowed the fresh flavors to infuse the gin to good effect, so I'll repeat it.