mzgourmand's Bookshelf

  • This was a fantastic refreshing dish - I made it with beautiful summer tomatoes and japanese eggplant. I used an excellent mustard oil which really helped the zinginess of the dish - the roasted eggplant and tomatoes combined with the fresh green herbs and chile pepper is a wonderful contrast in flavor and texture.

  • I thought this dish was very tasty - a nice healthy dal dish that doesn't taste too virtuous. Had it as a side dish at dinner and then for breakfast the next morning! The tarka - spices sizzled in oil - really makes the flavors and mouthfeel sing in this dish. The "turmeric" sizzling in the oil that the other poster referred to is actually the hing or asafetida spice that really enhances the flavor of the dal. I only used one dried chile pod & it was mildly spicy. If you wanted more spice, I'd use the recommended two dried hot red chilies.

  • This is a delicious, mildly spicy sauce - I want to put it on everything! I used fresh summer tomatoes and only 1 jalapeno pepper. Next time I'll probably add a spicier fresh chile pepper.

  • So incredibly delicious! I used Diaspora Co's incredibly fragrant kashmiri chile powder, which definitely helped as did the organic, farm-raised chicken legs but the recipe itself is fabulous: rich, spicy and tangy! Only thing I would note is that the final cooking time for the chicken was far, far longer than the recipe indicated - I used bone-in chicken legs/thighs with skin on (recipe calls for skin off).

  • Love, love, love these cookies - as does everyone who ever eats them! Regular part of my holiday cookie gift packages and usually the favorite! Edging the cookies as directed before baking with special, crunchy sugar - as opposed to regular sugar - really adds to the cookies general deliciousness and texture, especially if you are using dark chocolate that is more normal than usual, or a mix of unsweetened and sweetened chocolate.

  • You definitely need to broil the ribs at the end to have them develop that caramelized surface. Recipe is good, but times bit off (as per comments on NYT website as well). I would reduce instant pot time to 25 minutes next time, at least with baby back ribs. Reducing the sauce made a gorgeous and delicious glaze but took longer than 15 minutes. I added a little more honey - may 1 TBS - but did not find the recipe sour-tasting as many others thought. Tamarind does come in different forms and concentrates, and I used a Thai tamarind concentrate that was tamarind but had been thinned to a sauce-like consistency already.

  • This is our go to salmon recipe. You can tweak it & it is incredibly reliable - everyone loves it. I've made it both on the grill & in the oven.
    about Asian grilled salmon from Barefoot Contessa Parties! added on April 03, 2021

  • This is our go to salmon recipe. You can tweak it & it is incredibly reliable everyone loves it. I've made it both on the grill & in the oven.

  • Thanks foodgloriousfood - this is very helpful. I was dubious about this book which was given to me as a gift as I have never been a Flour Bakery/Joanne Chang acolytes. At my family's insistence I have tried lots of Flour's various creations from the bakery itself - sticky buns, cookies, brownies, etc. and have just never been wowed. I live in NYC so maybe this is because there is a dearth of good bakeries in Boston?
    about Mom's stir-fried shrimp and scallions from Myers+Chang at Home added on April 03, 2021

  • I usually love Leah Koenig's recipes & find her to be extremely reliable. AND some/a lot of the fault for the results may lie with me as I was overly generous with the marina sauce, as well as the fresh mozzarella to make up for a lack of sufficient ricotta. But that said, this recipe confirms my basic belief that pasta is pasta & a beautiful thing, & one cannot substitute another creature for it. "Zoodles,"squash lasagna sheets," or slightly softened matzo are not a reasonable fascimile of pasta. I love zucchini "zoodles" especially with pesto sauce but I would never confuse them with spaghetti. I have now learned that I like matzo dry - preferably liberally buttered to compensate for same - & not as a faux pasta substitute. It simply doesn't work & the whole thing ends up being a very stodgy mass as far as I'm concerned. Others may may be more open-minded than I am! All of that said, I found the ricotta, spinach & onion filling to be delicious.
    about Spinach-matzo lasagna from Modern Jewish Cooking added on April 03, 2021

  • This was delicious! It is one version of a fantastic Syrian Jewish recipe - I had a friend who would bring a somewhat version of this to Break Fast every year and I would devour multiple helpings! I did not add the spinach to my rendition as I had lots of zucchini (and that's what my friend used), but otherwise followed the recipe faithfully - the cottage cheese helps to keep the recipe lovely and fluffy but it is still a substantial and protein packed dish. I just loved it and it will be on repeat even when it's not a holiday - especially great dish for a dairy/fish-based kosher meal or vegetarian supper.

  • I have tried several of Sam Sifton's recipes from the NYT's (incredibly lucrative) online recipe database. The NYT online presence was Sifton's brainchild and I use it and appreciate it. However, in terms of Sifton's actual recipes: I have never made one that worked. Never. And I am a pretty good cook. Siftonn may be a marketing genius and a decent writer, but that does not a good chef - or even more importantly - good recipe-writer make. Now he is now taking Mark Bittman's recipes - "tweaking" them a bit - and adding his name as recipe author which I think is a shoddy & shameful way to build your chef/recipe-writer credentials.
    about New York Times Cooking added on March 29, 2021

  • Delicious! Never as fast as the recipe says unless you have the knife skills of a seasoned Chinese chef, but it was still reasonably easy. Spice level was low to medium, which I like, but you might want to up if you like toungue-numbing spiciness.I had all the recipe ingredients & only swapped out carrots for celery as I hate cooked celery. It was thoroughly enjoyed
    about Kung pao shrimp from Lucky Peach Presents 101 Easy Asian Recipes added on February 17, 2021

  • Disappointing. And I made it with beautiful Ranch Gordo beans!
    about 30-minute black bean soup from Serious Eats added on February 05, 2021

  • I agree with Laura - this a very average black bean soup. I was sorry that we had used our precious Rancho Gordo beans in it, in fact. Agree with all Laura's critiques: soup was bland, topping was nothing extraordinary & would have had to have a lot more cumin. Was not received very enthusiastically.
    about Black bean soup and toasted cumin seed crema from Smitten Kitchen added on January 26, 2021

  • I have several of Ina Garten's books and while not hugely innovative they are very reliable. So I bought this book in part because I was curious about this recipe & what it might indicate about other recipes in the book. I love grilled cheese, I like mango chutney and I really wanted to like this version of a melted cheese sandwich. But we did not. I would have thought that the flavors of sharp cheddar and mango chutney would be very complementary but we didn't enjoy it & didn't finish our sandwiches. And we are, sadly, original members of the clean plates club. However, the suggested accompanying recipe of tomato bisque was fabulous and enjoyed by all.
    about Cheddar & chutney grilled cheese from Modern Comfort Food added on November 17, 2020

  • Very rich, very delicious, very Ina. We all loved it - it was the essence of comfort food.
    about Creamy tomato bisque from Modern Comfort Food added on November 17, 2020

  • We did not love this cake and normally at least two of us are serious chocolate fans. The flavors were too intense, and the combo of coocoa and chocolate chips in the cake and then cocoa powder in the glaze - it just felt like too much. It took my teenage son with a serious sweet tooth five days to work his way through a fairly small cake, even though that was the dessert offering for this week, to give one a sense of the rather unenthusiastic reception this cake got. To be fair, it may have been the intensity of the cocoa that I used, which was the cocoa rouge, red dutch-processed cocoa powder. And it may be that I simply prefer baking chocolate to cocoa-based recipes. I made my long-time favorite "Katherine Hepburn" brownies recently using cocoa instead of baking chocolate and didn't enjoy the brownies nearly as much. It's very subjuctive but I wouldn't make this again.
    about Cocoa yogurt cake from Snacking Cakes added on November 17, 2020

  • This cookbook looks gorgeous and I am eager to try other recipes from it. And I think this recipe highlights just how idiocyncratic taste is. I was expecting to love this recipe b/c I love traditional, Japanese restaurant tamago - this rendition is more salty and less sweet, which of course could be tweaked. I definitely did not enjoy the addition of sesame seeds to both the base recipe and the dipping sauce, and I like sesame seeds generally. But here I found that they disrupted the texture of the dish - others might enjoy that contrast. I usually like nori but found that a whole sheet of it was too strong a counter-point for each individual serving, and finally I actively disliked the wasabi mayonnaise dipping sauce, which I made with fresh wasabi powder. However, my wife - who spent several years working in Japan - tasted only the wasabi mayonnaise and thought it was delicious. It really is all a matter of taste.
    about Egg tamago rolls with wasabi mayo from East added on November 17, 2020

  • Have now tried it with the bacon variation, as well as beef and it is all delicious.
    about Kimchi fried rice with scallion salad from Small Victories added on November 17, 2020

  • I'll be the dissident here - I thought the heat ws fairly mild, even with an almost full can of adobe chilis added. Except for the messy job of removing the chicken meat from the cooked, bone-in pieces - which of course added a marvelous unctuousness to the soup, this was a very easy recipe. Start it early or the day before though b/c Turshen recommends 3 hours for the initial cooking time. I thought this was a very tasty, healthy, easy meal to get together and the add-ons definitely amp-up the flavor. It didn't have quite the complexity of flavor of other tortilla soups that I have eaten, but then again am I going to make a full-on Diana Kennedy rendition of authentic Mexican tortilla soup (probably differing by region) for regular dinner rotation? That said, in future I would probably add some cumin and ground coriander to the original mix, and perhaps some Mexican oregano.
    about Tortilla soup with the works from Now & Again added on November 17, 2020

  • This is a delicious chili recipe - we all loved it, as did our guests. And I will definitely make it again. My only caveat, as noted by other posters, is that this is a time-consuming,multi-step recipe - it is how Clark builds the layers of flavor with standard pantry items, and it is a very successful technique, but definitely not an "instant" recipe. It also requires use of a stove top pan. All told, recipe delivers the flavors of a chili that has simmered for far longer than the actual time of the recipe, and is definitely worth it, but something to be aware of in terms of meal planning.
    about Classic beef + bean chili from Dinner in an Instant added on November 01, 2020

  • Just delicious: moist and tender. Everyone loved it, even my cornbread-disliking spouse!

  • This is a wonderful dish - the trick of cooking the mushrooms in a dry pan first, really intensifies their flavor! I think that Sara Forte is such an underrated chef and cookbook author - literally every dish we've ever made of hers has been fantastic.

  • This is NOT an online recipe - fair that Kimball wants to monetize his recipes (and everything else apparently) but don't do this false honeytrap thing. Not cool.