jaelsne's Bookshelf

  • Loved loved loved this dish! The ghee taste was pretty strong for me, so I’ll cut back or use oil next time.
    about Spinach and feta cooked like saag paneer from Indian-ish added on June 17, 2021

  • I would cut all the spices down by at least half and leave out the sugar. I like my raita to be a cool accompaniment to fiery hot Indian cuisine. The cumin and chili powder overpowered the taste of the yogurt. Add spices to taste rather than following the recipe.
    about Cucumber raita from Indian-ish added on June 08, 2021

  • Delicious. As with many of Ottolenghi recipes, the cooking itself takes much less time than the prep. All in all, the preparation was far less complex than it first appears. The flavors were well balanced. I'm not sure what a "medium" celery root looks like, but I wish I had doubled the roasted root. There is still plenty of salad and sauce left for more.

  • I spatchcocked my first chicken ever, using a great pair of kitchen shears. I felt very proud of myself. I followed the recipe exactly as written, and the chicken was delicious.
    about Spatchcocked chicken from Everyday Dorie added on October 25, 2020

  • I made this recipe as written. However, I used an Instant Pot - I sautéed the onions and spices first, then pressure cooked after adding the rest of the ingredients. Used the manual setting for eight minutes. The dish came out very well. I enjoyed the complexity of the spices.
    about Lentil chili from Forks Over Knives: The Cookbook added on October 17, 2020

  • I made this dish for a potluck dinner party and it was well received. I think it’s absolutely delicious. I made it per the recipe, using apple cider vinegar rather than champagne vinegar and added tart Montmarcy cherries. I don’t give five stars often!
    about Brussels sprout and apple hash from Herbivoracious added on October 03, 2020

  • Another winning recipe from this cookbook. My husband devoured it and pleaded for me to make it again. I followed the recipe exactly, using four fresh Thai chilis. It could have used a little more spice. The sauce was sweet, as it had to be for caramelization to take place. Very easy recipe, though I’m glad I’m not the one to clean the pan I
    about Caramel-cooked tofu from Herbivoracious added on September 23, 2020

  • So easy and absolutely delicious. I loved that the sauce is prepared right in the Sam pan as the fish, making cleanup easy. Nice complex taste without a lot of ingredients,
    about Salmon chraimeh from Milk Street: Tuesday Nights added on September 11, 2020

  • This was a delicious recipe, and very easy to put together. My husband loved it. The cranberries made it just a bit too sweet to my taste. Next time I’ll substitute a tarter dried berry, or offer some chopped cashews to counteract the sweetness.

  • We loved this cake. It was a little involved for me due to the fact that there was mixing followed by waiting. It tasted very good, my texture was a little off--but that was probably due to my technique rather than the recipe. I made it for a friend who is going back to Saudi Arabia from Los Angeles. I don't know how this is supposed to take, but it is delicious!

  • I rarely give a rating of five for a recipe, but this one deserves a five or more. I made it exactly as written and my family devoured it silently. They wanted to savor every bite. Not at all hard to make. I’d advise making sure your spices are fresh because that’s what really makes this meal.

  • This must be the most flavorful white bean dip I have ever made! My family is raving about it. It will be great to bring to pot lucks... one recipe makes about two cups.

  • My family enjoyed this recipe. I made it exactly as written with very good results. Made about six servings according to my family’s appetites.

  • Delicious. Like most Asian recipes, the prep work takes longer than the actual cooking. I followed the recipe exactly as written and wouldn't change a thing.
    about Stir-fried ginger shrimp with snow peas from Seriously Simple added on July 11, 2020

  • The chutney sauce was amazingly good. My chicken was pretty scorched. If I make this again I would keep a closer eye and tent when necessary. My chicken was Very rubbery. It was a free range, air chilled chicken. I looked it up and read that free range chickens can build up muscles and get tough... who knew? I might make it again, but not for company. I need to perfect my technique.

  • Delicious. They came out perfectly (I used pecans). The batch was very big, so I had plenty to distribute to friends and neighbors. It’s a very reliable recipe. That said, I may try halving the sugar next time for my personal taste. They were very sweet.
    about Chocolate chocolate-chip cookies from David Lebovitz added on June 27, 2020

  • Delicious—the cake itself is not too sweet. The glaze adds a bit of sweetness and tartness. I followed the recipe exactly. It came out perfect

  • Delicious. My traybake did not come out browned like the picture shows. Next time I might run it under the broiler after cooking. In any case, we enjoyed the dish.

  • I made these exactly as written, using weight measurements. They were delicious, the recipe said that the dough will be dry and crumbly. Mine was wet and sticky. They came out great. Very different from sweet scones.

  • I had all of the ingredients for these delicious cookies in my pantry, except for golden syrup. It is an ingredient often used in Great Britain and Australia/NZ, but not commonly used in the USA. I substituted agave nectar, which worked just fine. I made these for two friends who are each going through chemo, and they were a big hit.
    about Cranzac cookies from David Lebovitz added on April 21, 2020

  • Absolutely delicious. My family hasn’t stopped talking about this. I made extra sage oil to use later in bruschetta....

  • Made this a second time, as written, but used ghee instead of oil. Delicious!

  • Delicious. I was afraid it would be sweet, but it was not. Made it as written but was out of bay leaves.

  • I tried and enjoyed this with mustard greens replacing the chard.
    about Lemony pan-fried chickpeas with chard from Color Me Vegan added on January 30, 2020

  • We enjoyed this soup tremendously. It's not much like the standard American cream of mushroom soup, because it wasn't blended until smooth. It had a consistency similar to hot and sour soup. The layers of flavoring that were suggested made the soup a cut above the average. Hubby rated it a "9" out of "10."
    about Mamamimi's 'shroom soup from Deepa's Secrets added on October 31, 2019