Delicious! Loads of flavor, filling & warming. Flavor may have been enhanced from the bread I used, not sourdough as suggested, but an herbal French loaf. Also used fire-roasted canned tomatoes. Definitely will keep in my repertoire.

Made the dressing from this recipe and it was super quick and delicious due to the use of mayonnaise.

I wanted to sneak in one more dish with the last of the season's peaches, and I am glad that I chose this one. I used chicken breasts so I shortened the cooking time (and decreased the water) so that I wouldn't overcook them. The sauce was a really intriguing combination of spices and tartness from the lemon juice (I reduced it to about 1/3 cup because I thought it would be too much otherwise).

Awesome flavor. These are great on top of steak or other rich meats. Next time I would cut the lemons into quarters before slicing, or even smaller, to make the pieces more bite-sized.

I sliced these cookies and after baking them dipped them in lemon icing glaze. Delicious

Delicious and easy. A fall family favorite side.

Timings for oven worked beautifully.

Creamy texture - a bit like a vegan carbonara. Too much vinegar left a strange aftertaste but worth trying again. Baby ate this quite happily. This would be a good one for hiding veggies for fussy eaters.

Agree with Lepa on this... I added potatoes, which added some substance. Tasty, but not amazing.

A great cheesecake recipe. I've had someone demand a copy of the recipe after one bite.

served on Christmas with the gorgonzola dip and both were failures. I thought this was a great idea but nobody liked it

not good. unappetizingly gray. nobody touched it.

I like how easy this soup is to make. I wish the flavor was sharper. It will need my usual doctoring--some vinegar, some hot sauce . . .

This normally called for arugula which would have been an ideal choice (bitterness to counteract the sweetness of the peaches & burrata), but I had forgotten to buy some and used a lettuce & radicchio mix instead. The dressing was a bit heavy on the cumin. Otherwise this is a super tasty salad when peaches are in season. Interestingly, the mix of cumin with mint strongly evoked shiso to me, which I actually realized is a type of mint. I wonder if that was intentional. Picture here: https://forums.egullet.org/topic/152641-salad-2016/?do=findComment&comment=2074553

I see that I am the third person to rate this quiche at 3 stars--but the first to write a note. This was edible--and I used prime ingredients--freshly foraged wild mushrooms and shiitakes grown on an oak log in my garden, local organic eggs and cream. It should have been much better but something is off in the proportions.

The recipes...cover a wide range of techniques...though the recipes stay firmly on the friendly side of the scale, meaning that they’re suitable for novice and experienced bakers alike.

Since you often wind up with leftovers when you make soup, you can tire of having the same kind of soup day after day, so why not make a party out of it?

This cookbook is perfect for those who are forever looking for good, new easy recipes to make for their families!

Many of us fondly remember those themed childhood birthday cakes — either we baked and laboured over their decoration ourselves (train? ballerina? swimming pool?), hopefully delighting our offspring

Linton founded Brindisa, the Spanish ingredient emporium in London. Her newly published book ...a massive tome of knowledge and recipes interspersed with superb information on Spanish ingredients,

The recipes aren’t one-pot or pantry or 30-minute meals, but they all fit on a single page and the techniques are straightforward. They’re the kind of simple recipes that still feel exciting and full.

In each section, you will find a very varied selection of recipes taking inspiration from the preserving traditions of countries all around the world.

This book is focused on teaching the home cook how to make all sorts of flavorful yeast breads using an easy 2-step process of mixing, kneading and chilling on day one and baking on day 2.

It’s not a cookbook but rather a camping manual with cooking-related how-to content found throughout its pages...The recipes contain elements that can be done in advance at home...

...you will never find most of these recipes on a restaurant menu...complex recipes simple enough to manage on a weeknight without losing anything in terms of authenticity.

This sweet book is a page turner of vignettes and essays related to works of art as diverse as In The Night Kitchen and Anna Karenina. Part memoir, part cookbook, part literary tour of titles...

The author outlines foolproof techniques and tricks for freezing basic components for dinner...and explains how to defrost them to ensure minimal quality loss.

Appalachian native and food writer Ronni Lundy pulls back the curtains on this overlooked cuisine in her beautiful new book.

Interview with Cal Peternell about the book.

The book begins with a brief crash course in popcorn popping techniques. You can use the microwave, the stovetop or an air popper...you can even buy a bag of air popped popcorn and use that as a base