Devons's Bookshelf

  • Very flavorful, we loved it. Made these changes: * Substituted 4 ounces cubed pancetta (sauteed) for the bacon. Sauteed the pancetta in a 12" round iron skillet, removed, then sauteed onion, rest of recipe as written in same skillet. * Chicken stock was low salt (no problem, recipe had lots of flavor). Used a little less than 3C. * Reduced salt to 1-1/3 t.
    about Baked farro and butternut squash from Make It Ahead added on January 18, 2021

  • Husband and I enjoyed this. We halved recipe. I over cooked vegetables a bit. Nonetheless, very nice. would make it again. Fast preparation, lends itself to flexibility with ingredients.
    about Roasted sausages, peppers & onions from Modern Comfort Food added on January 10, 2021

  • Excellent. Labor-intensive for sure and worth it. Because it is the two of us, I put it into two pans and froze the second one. Agree with Anya review below that more cheese is a good idea. Doubled the amount of Parmesan. Next time I will do more mozzarella and partially freezing it is a great tip. Also reduce the amount of salt to 2/3 and added a bit more red pepper.
    about Baked rigatoni with lamb ragù from Modern Comfort Food added on January 09, 2021

  • Delicious. Baked in 9 inch round cake pan. Did not require full baking time — 35 minutes was sufficient in my oven. Top did crack, making me wonder if the baking temperature is too high for a larger round cake pan. Matter, taste not impacted and it is really delicious. Added a little extra cayenne for omph:-)
    about Spiced chocolate pumpkin cake from Snacking Cakes added on January 04, 2021

  • Flavorful and delicious. The granola portion of the salad is excellent and great by itself. Does require a bit of time and effort to pull all the components together, but it’s worth it.

  • Excellent. Good for casual supper and good for guests as well. Note: double the marinade. Also, to quickly cook chicken without mess / spatter, put the chicken on sheet pan into oven at 450 convection for 20 min.
    about Chicken and rice, street cart style from Smitten Kitchen Every Day added on January 03, 2021

  • Excellent; we enjoyed them. Couple notes: cut the broccoli into small florets and microwaved on high 2 min. Much faster and just as good as blanching them in boiling water. Also used left over garlic butter (recipe p. 144) and that really added! Used LaBrea Bakery 3 Cheese Semolina bread.
    about Broccoli melts from Smitten Kitchen Every Day added on January 03, 2021

  • Delicious flavors; we added additional cumin, oregano and paprika. Also added a diced jalapeno. Recipe is versatile and can be used in many ways. Husband added them to his morning eggs over easy with wheat toast. We also ate them with brown rice and diced avocado.
    about Slow-cooker black bean ragout from Smitten Kitchen Cookbook added on January 03, 2021

  • Excellent! Made recipe exactly as written and it's a keeper.
    about Honey and harissa farro salad from Smitten Kitchen Cookbook added on January 03, 2021

  • Good but didn't knock us out especially for the effort involved.
    about Leek fritters with garlic and lemon from Smitten Kitchen Cookbook added on January 03, 2021

  • First recipe I made from the book. Outstanding flavor, not overly Bourbon at all. I don't think anyone would guess there is Bourbon in them. They look just like the photo. Didn't have sanding sugar, so used turbinado instead and it was perfect.
    about Bourbon sablés with chocolate from 100 Cookies added on January 03, 2021

  • Marinade is flavorful, not too spicy in spite of the chipotle.

  • Made this into an appetizer: 1 Spread Rondele garlic and herb cheese on crackers 2 Topped with the tomatoes Great!

  • Tasty. It's on the make-again-and-again list. Changes: - Grilled the code and chorizo, then added - Added chopped baby bok choy - Used the canned tomatoes (not fresh)

  • Made this successfully a couple times. Second time didn't have oranges, so used one can of mandarin oranges. It is fresh, light tasting but has enough substance for a light lunch. I've served it with proteins on the side (roasted chicken and grilled salmon.)

  • I've made this several times, often for fall, winter and holiday parties. Flavors are excellent (if you like fennel) and it is a pretty presentation.

  • Husband and I loved this. He gave it 5 stars which he rarely does! I did make a few changes based on what was on hand, and limited time for another grocery store trip. - Used frozen fire-roasted corn, thawed (Trader Joes) - Lemon not lime - Added 3 small tomatoes, chopped to the corn mixture - Served it over basmati rice for a heartier, one dish meal

  • Husband and I loved them. Made adjustments to recipe based on what we had on hand and our time available to cook that night: 1. Didn't make the queso sauce; used a slice of Muenster (left over from Brussels sprouts nachos) instead. 2. Instead of a bun, used a Stonefire Grill mini naan.
    about Green chile cheeseburger from Bobby at Home added on November 30, 2020

  • Good flavors wouldn't make again. What did I do wrong? Tahini and honey flavors taste good, but the mixture turned gloppy as soon as water was added. I actually tried something similar in another recipe, different cookbook with the same results.
    about Roasted sweet potatoes with spiced tahini honey from Bobby at Home added on November 30, 2020

  • Flavor bomb dressing -- we used it all week on a variety of lettuces. For the cotija frico, 425 is too hot and burns them. Next time I'd do 375 or 400.

  • Thoroughly enjoyed this. There are a lot of ways to top crostini, but we thought this is one of the better ones. Fresh tasting with the dill, yum.
    about Creamy feta, marinated tomato, and dill crostini from Bobby at Home added on November 30, 2020

  • Thought this would be a little weird, but to the contrary it's excellent. Would make it again for sure. We got to feel healthy with the Brussels sprouts :-) Made the following adjustments: 1. I didn't bother to make the Muenster Cheese Sauce. Instead, simply grated the Muenster cheese and saved a few calories :-) Bet it would be great in a sauce though. 2. Used a hand held mandolin to julienne the Brussels sprouts. Would cut them thinly next time, per recipe instructions 3. Instead of pickling chiles, I used purchased pickled jalapenos. Excellent.
    about Brussels sprout nachos with pickled chiles from Bobby at Home added on November 30, 2020

  • Delicious; recipe is adaptable to what is on hand. Used about 3-1/4C marinara not 4 because mixture seemed to have too much liquid. Used Raos marinara. 1/2 not 1 C cream. Also added a few handfuls of fresh baby spinach before putting mixture in baking pan. Always like to sneak in a little green when no one is looking!

  • This was very good. We made it to shares big pieces with the neighbors. Two notes a) mix it in a BIG bowl and b) do not over bake -- it turned a bit dry in a heartbeat.

  • Outstanding. Served it in shallow bowls over a “crouton” made of horizontally sliced baguette pieces about 3/4 inch thick and toasted. Added arugula to the side for a little bit of green color.