Absolutely delicious! I didn't add the extra water as per sarahj22's comment. Used chicken thighs and prepped most of it the day before.

Incredible! I used thin sliced deli ham instead of the prosciutto. I'd not make any changes.

My husband loves this cake. He'd mention it whenever the topic of cake came up for several weeks after we ate it. Solid but not intense hazelnut flavor - however, my hazelnuts had been in the freezer for a few months and my Tourangelle hazelnut oil had only mild hazelnut flavor (sadly). Not overly sweet. Baked it in a shiny springform pan - this worked fine for the batter (which is quite thick) but some butter oozed out during baking so need to make arrangements to catch it. Removed from oven once center hit 195-200F. Cake did fall a bit in center while cooling but I had disturbed it in oven (180-degree rotation) before it was fully set (oops). Great when eaten with creme anglaise. Next time I'll tweak the salt and sugar levels upwards a bit and grind the nuts more finely until they *just* start to clump in the processor - this time I ground them until fine but still very loose. [Cross-post In the Sweet Kitchen/Grace's Kitchen.]

My husband loves this cake. He'd mention it whenever the topic of cake came up for several weeks after we ate it. Solid but not intense hazelnut flavor - however, my hazelnuts had been in the freezer for a few months and my Tourangelle hazelnut oil had only mild hazelnut flavor (sadly). Not overly sweet. Baked it in a shiny springform pan - this worked fine for the batter (which is quite thick) but some butter oozed out during baking so need to make arrangements to catch it. Removed from oven once center hit 195-200F. Cake did fall a bit in center while cooling but I had disturbed it in oven (180-degree rotation) before it was fully set (oops). Great when eaten with creme anglaise. Next time I'll tweak the salt and sugar levels upwards a bit and grind the nuts more finely until they *just* start to clump in the processor - this time I ground them until fine but still very loose. Recipe available online at Grace's Kitchen. [Cross-post In the Sweet Kitchen/Grace's Kitchen.]

Good, moist coffeecake with lots of maple flavored streusel. Note that maple extract is one of the ingredients. This recipe is also available online at Epicurious.

I forgot to put the rice wine in. However, it's a very good soup. Next time I'll use a bit less cornflour, because it was a little too gloopy.

A moist, quick bread/muffin-like cake. Walnut, whole wheat and maple flavors were nicely balanced. As with most "cake pan" cakes, this one was extremely easy to put together - mix the dry stuff, mix then wet stuff, then mix them together - and had a much better texture than some other cakes I've made in the past using this method. I used a dark grade of maple syrup, King Arthur organic whole wheat flour, and bleached all purpose flour (vs. King Arthur all purpose as specified in the recipe).

Not my favorite pasta from Marcella...I thought it was a bit oily and heavy for my taste.

I thought the ratio of ingredients was a bit off here--as much as I love capers and olives I thought they were a bit much here, in ratio to the tomatoes.

I baked these exactly as instructed (to 206F) 25 minutes in my recently calibrated oven and as other commenters they were liquid under the crust. The doneness description didn't help a bit-- "like your forearm"? Added 10 minutes to baking time and they were still raw in the middle. Put them in the fridge to firm them up, but cold they don't have as nice of a flavor. The description of browning the butter "until completely silent" led me to burn the butter. This is the third recipe I've tried from this book and despite very detailed writing, all three recipes have been losers. Frustrated.

These were a huge hit at my Christmas brunch!

Very nice cake with a great combination of flavors. Don't overbake - flavors are best when this is kept on the moist side.

Awesome cake. Moist, tight-crumbed, buttery and excellent, multi-layered almond flavor without being cloying. Yum!!

I need to try this again. I overbaked it somewhat and the cake part ended up being a bit dry which also dulled the cake flavors a bit, I think. The very thick blanket of streusel on top of the cake, however, was very delicious even with the overbaking.

One of my favourite summer recipes. The zingy fresh salad goes so well with the sticky chicken. Easy and quick to make.

Bertinet is a gifted chef and teacher. Crumb is a detailed, technique-driven book that will have you cranking out artisanal loaves in no time.

Speedy one-pan dinners can be elegant, interesting and delicious. John Whaite shows us how in his fifth title.

A great beginner recipe, this one has a spicy kick from the chipotle that blends well with naturally sweet corn. Want to add another flavor into the mix? Squeeze lime juice...

Picked for the first Kitchn Cookbook Club.

...each recipe has an introduction that gives you the background and history of the recipe, information about the region the recipe originated from, and how it is typically eaten.

As I flipped through the cookbook, I must have exclaimed, "Ooooh! I'm making that!" at least a dozen times. And, let me add that the photo of her son (bottom right) is pretty much my aesthetic.

Chef/owner of Coconut Lagoon shares 80 recipes for his South Indian cuisine with a modern twist.

I love that Kathy doesn’t just focus on meals in this book, but also healthy staples like non-dairy milks, sides, sauces, and more.

...it’s got a five-star rating on Amazon. I love that all the recipes are plant-based, unique, and easy to customize.

Megan doesn’t just offer great recipes in this book — she also offers so many useful tips...many of the recipes are vegetarian, vegan, Paleo, and/or gluten-free.

An interview with the author.

The ingredients are affordable and typically in my pantry or on my grocery list...it’s plenty tasty, but the flavors come from the ingredients and cooking techniques...

If you’re hungry for fresh and light Italian fare, and are craving an escape to the coast, come back for this one.

She blends family traditions with fresh twists, and with chapters on apps, sides, sweets, and brunch, you can use it anytime you’re bringing family and friends together.

She hits the Italian-American classics, with plenty of pasta, meat, and a deeply satisfying sauce chapter, with seven recipes for red sauce, and five for pesto.