rlgreen91's Bookshelf

  • I've always been a bit surprised these didn't contain allspice like other gingerbread recipes I've seen. I added about 1/4 teaspoon of black pepper which went well with the other spices without being too overwhelming - I'll likely swap that out for allspice next time.
    about Big soft ginger cookies from One Little Project added on January 15, 2024

  • In addition to sprinkling poppyseeds on top, I also like to up the black pepper to 1/2 teaspoon and add 1/2 tsp of ground mustard and herbs de provence. I also add some chopped green onions with the ham and cheese.
    about Savory ham and Gruyère bread from New York Times Cooking added on April 05, 2022

  • Next time I'll try adding more sausage and a Parmesan rind.

  • I would steam the broccoli rather than blanching it.
    about Chicken broccoli pasta with bacon from Julia's Album added on March 19, 2020

  • Basically nuoc cham
    about Pork meatball rice bowls from Bon Appétit added on December 30, 2019

  • Next time, I would try adding garlic or onion powder to the seasoning on the roast before searing.
    about Mississippi roast from New York Times Cooking added on December 24, 2019

  • The original recipe calls for 1/4 cup chili powder, but I substitute 1 cup of chili paste. I personally use the Serious Eats recipe for chili paste. The original recipe calls for equal parts kidney beans, but I substitute pinto beans. I also add the following: 1 tbsp of Worcestershire sauce, 1 tsp of liquid smoke, 1/4 tsp of smoked paprika. I also usually add some cornstarch to thicken the chili to taste, and sometimes sugar to cut the acidity.
    about Beef chili from Black Girl's Guide to Weight Loss added on July 07, 2019

  • I like to sprinkle poppyseeds on top.
    about Savory ham and Gruyère bread from New York Times Cooking added on June 14, 2019

  • The best rolls ever. Warning: this recipe makes a lot.
    about "Jailhouse" rolls from Feed Your Kids added on May 16, 2019

  • Delicious.
    about Miso-and-apple-glazed baked ham from New York Times Cooking added on May 16, 2019

  • I like this, although I'll probably just use mayo next time instead of making it. I also used bacon bits instead of bacon.
    about Shredded chicken salad with creamy miso dressing from Epicurious added on April 11, 2019

  • Delicious! Also, if you run out of honey sub maple syrup.
    about Baked honey cilantro lime salmon in foil from Creme de la Crumb added on March 18, 2019

  • Honestly, I just add the peas in with the carrots.
    about Cottage pie aka shepherd’s pie from Spicie Foodie added on March 14, 2019

  • I added quite a bit of salt both when first cooking the meat and when cooking everything together, as well using more garlic (maybe 2 or 3 cloves more). Based on the reviews, other things I'd like to try are: using beef stock in place of water, adding soy sauce, and adding brown sugar.
    about Coconut beef curry from Epicurious added on February 25, 2019

  • This was alright. Next time I'll do what others suggested, and use canned biscuits. It could also benefit from using chicken broth, and maybe additional spices.
    about Slow cooker chicken & dumplings from Campbell's® added on January 19, 2019

  • I added 1 tsp of brown sugar to this. Next time I will cook the beans 1.5 hours prior to baking.
    about Baked beans from New York Times added on November 17, 2018