rionafaith's Bookshelf

  • Simple and the addition of olives is really great! I garnished with avocado and sliced radishes.
    about Black bean soup from David Lebovitz added on June 01, 2021

  • Super good, I always love a simple lentil salad and this is a great one. I used a pinch each of dried sage and rosemary in the garlic/shallot sauté instead of buying fresh and that was totally fine. Definitely used the fresh parsley to finish though -- and I probably could have added even more. This would be nice with a handful of arugula or something thrown in as well. Will make again.
    about Warm French lentil salad with bacon & herbs from Kitchn added on April 22, 2021

  • Used chicken andouille sausage from TJ's. I didn't have an onion and I didn't feel like going out in a rainstorm to get one, so I omitted that and the cloves, but I threw in a handful of sliced garlic instead. This is actually really good for how simple it is! Love the mustard and arugula at the end.

  • So this is a kind of weird method with the pouring half the marinade into the flour mixture, but it works! The flavor of the sauce is great -- tangier than most takeout General Tso's -- and the chicken ends up incredibly crispy. I ran out of cornstarch making this (didn't realize it used so much) so I ended up using potato starch in the sauce, and maybe it has extra thickening power but my sauce thickened almost immediately upon adding it to the pan and ended up quite thick (though still not gloppy the way some overly thickened sauces can be, so not terrible). After cooking the chicken, I added some broccoli florets to quickly stir-fry them in the remaining oil before tossing them in the sauce as well.
    about The best General Tso's chicken from Serious Eats added on February 01, 2021

  • My chickpeas probably could have used a few more mins at pressure as they were still slightly al dente. Maybe I will soak them first next time as other comments suggest. This had really good flavor, though I think I might prefer the sauce to be pureed before adding back the chickpeas? Might try that next time too.

  • The harissa I used was on the mild side but this was still delicious. I used 2 garlic cloves and grated them. I don't think all the oil is necessary, maybe just a glug next time. I've made Kenji's basic lamb technique with a boneless leg of lamb before, but this time I used a bone-in butt-end half leg, about 3 lbs, and it worked just fine.

  • This was pretty good but I ended up slightly scorching the bottom before all the cabbage was nicely tender, even though I stirred a few times. Next time I think it needs more liquid and/or a lower temp.
    about One-pot braised cabbage with bacon, Southern-style from Kitchn added on January 04, 2021

  • I love the no-mess method of cooking bacon in the oven but I find this is too much time. I checked a few mins early and it was already crispier than I prefer. Next time I'll try a slightly lower temp (400?) and will check even earlier, maybe starting around 12 mins.
    about Crispy oven-fried bacon from Food Lab added on December 10, 2020

  • Simple but great technique. My salmon fillets turned out perfectly.
    about Ultra-crisp-skinned pan-roasted fish fillets from Food Lab added on December 03, 2020

  • Very good but this makes a lot. I used only 2 bunches of rainbow chard and even after cooking down there was tons. I did love the little pops of extra flavor from the raisins, etc. I added the cheese on top when serving but honestly I don't think it was necessary! This would be just as good without.

  • Completely delicious. The soy sauce and butter to finish really add a lot! A pound and a half of mushrooms seemed like a lot to fit in the pan but they cooked down significantly.
    about Pan-roasted mushrooms with thyme and shallots from Food Lab added on November 27, 2020

  • Simple but delicious. I made the plain/base recipe version that uses only salt and pepper (though I speared in some sliced garlic cloves as well). I had a tiny leg, just under 2.5 lbs, so about half the size called for -- I roasted at 200* for a little over 2 hours until it hit 125, then rested a couple hours, then blasted as high as my oven would go (not quite 500, unfortunately) for about 15 minutes. Perfect! I'm eager to try some of the flavor variations next time.
    about Slow-roasted boneless leg of lamb from Food Lab added on November 27, 2020

  • This was a really good version of the classic split pea soup. I used smoked ham hocks and they were larger than the weight called for but I didn't find it overwhelming at all (actually there wasn't too much meat on them when the time came to pick it off, but the flavor was great). Satisfying with some homemade bread and froze/reheated well.
    about Split pea soup with ham hocks from Dinner in an Instant added on November 19, 2020

  • This was so good! I actually made 4 small lasagnas using 3 loaf pans + one similar-sized pyrex and froze 3 of them after assembling, so hopefully those will bake up well! Solo person trying to stock the freezer these days. I used the whole milk Calabro ricotta recommended, Emmenthaler cheese, and fresh mozzarella all from Whole Foods. I used a full 2 lbs of pasta sheets (soaked no-boil TJ's brand, not fresh) but definitely didn't get anywhere near 12 layers even though I spread the filling pretty thinly, so I just went until I ran out of everything which ended up being about 5-6 layers I think. There actually didn't wind up being a ton of spinach in the final product (I could have had more!) but at least there is some veg to make me feel better about all the rich cheese in this!
    about The best spinach lasagna from Serious Eats added on November 01, 2020

  • This made great challah with less work than usual. Makes a lot of dough -- it calls for you to portion out 1-lb lumps of dough, and I got 4 that were just slightly under a pound each. They made for pretty small loaves -- I would probably only portion it into 3 loaves next time. I braided all of them but only baked 2 and froze the other two formed loaves without baking. Recipe recommends freezing the portioned dough without forming but it seemed silly to have to form the loaves later, so we'll see how this works out! I plan to let the unbaked loaves thaw in the fridge overnight, then allow to rise before baking and I'll report back on how that works out.
    about No-knead challah from Kitchn added on October 29, 2020

  • I love these sweet Korean marinades but I always get so much burning when doing them at high heat on a skillet! I actually turned the heat down a little for the second batch and just cooked them a little longer, which I think worked better. I did not try reducing the sauce as I thought it would just turn into a burned mess. This has great flavor even though I only marinated for a few hours. Served over brown rice with pickled daikon and marinated spinach banchan from Serious Eats and cucumber kimchi bites from the Kitchn.
    about Chicken bulgogi from David Lebovitz added on October 16, 2020

  • Super yummy, great with the Korean rice bowls I made. I used only 1T gochugaru but could have done with 2 as it's quite mild. No Korean chives so I used scallions. Mine are not quite as pretty as the picture, so I think I'll try julienning the daikon and scallions/chives a bit finer next time.
    about Stuffed cucumber kimchi (Oi sobaegi kimchi) from Kitchn added on October 16, 2020

  • Instead of cutting the daikon into strips, I quartered it lengthwise and then cut into 1/8" slices to make little wedges for less fussiness. Only had about 10oz or so of daikon so I only made 2/3 of the brine. The paper towel step seemed a bit weird to me but I did it -- I think it's just to keep the slices submerged? Anyway, this is a quick and delicious pickle, great on the side of any Korean entree.
    about Korean pickled daikon radish (Danmuji) from Serious Eats added on October 16, 2020

  • I used miso instead of doenjang -- not sure how different they are but I thought this was great even with that substitution! Only made half a recipe.

  • This was fine but not as amazing as I usually expect from Kenji's recipes. I think I would prefer the spinach to be chopped and added at the end after releasing pressure, rather than having random overcooked whole leaves mixed in. I also think this would be better with boneless skinless thighs as I dislike the flabby skin and having to cut meat off the bone in my finished bowl of curry over rice. I omitted the chicken broth (I realized at the last minute I was all out and was going to sub with water, but I remembered that some pressure cooker recipes are too liquidy for my taste anyway so I left it out) and had no issues with a "burn" error though there was some sticking at the bottom of the pot. The recipe was a bit vague on if the pressure was supposed to come down naturally or be quick-released so I compromised on a 10-min wait before release, but I think QR would have been fine.
    about Easy pressure cooker chicken and chickpea masala from Serious Eats added on October 03, 2020

  • 4-1/2 cups of water was waaay too much but I feel like I'm being gaslit by the Kitchn as they have about a dozen recipes following this formula and they seem to have positive comments. When my pasta was done barely any water had evaporated and it was SO soupy! I did like the flavor and I always love a lazy one-pot meal though so if I make any of the recipes in this collection again I will cut down to 2-1/2 - 3 cups of water only and/or use a full pound of pasta. I also don't think the added olive oil was necessary as pesto already contains oil.
    about One-pot creamy mushroom pesto pasta from Kitchn added on September 26, 2020

  • 4-1/2 cups of water was waaay too much but I feel like I'm being gaslit by the Kitchn has they have about a dozen recipes following this formula and they seem to have positive comments. When my pasta was done barely any water had evaporated and it was SO soupy! I did like the flavor and I always love a lazy one-pot meal though so if I make any of the recipes in this collection again I will cut down to 2-1/2 - 3 cups of water only and/or use a full pound of pasta. I also don't think the added olive oil was necessary as pesto already contains oil. UPDATE: Honestly the leftovers of this are NOT good. The pasta is mushy, even without reheating, and the sauce is really quite greasy. I won't be making this one again.
    about One-pot creamy mushroom pesto pasta from Kitchn added on September 26, 2020

  • This wasn't my favorite preparation of lamb shanks (I think I prefer them with more sauce for them to really fall apart into), but the rice baked with them was incredible. I braised the lamb shanks the day before, then strained the stock and stored both separately until assembling the whole thing and baking the next day. I didn't have as much stock left after braising as the recipe indicated I should (though I did skim off a lot of solidified fat), so I had to use some BTB mixed with water for the egg-lemon mixture to finish at the end. Couldn't get any tarragon so I used dill instead which was super delicious. I would definitely like to use this technique for baking the rice again.
    about Greek lamb shanks with rice and lemon from The Guardian added on September 20, 2020

  • The cream makes this MUCH richer and heavier than the usual saag, it's basically creamed spinach with subtle Indian spices and some chicken mixed in. I used a whole jalapeño and it was still very mildly flavored. Good but not really what I think of when I think of saag.
    about Chicken saag from Fine Cooking Magazine, Apr/May 2018 added on September 05, 2020

  • I don't know that I can authoritatively say this is "the absolute best" but it's for sure a really good lentil soup! Will make again.
    about The absolute best lentil soup from Kitchn added on August 12, 2020