I'm not convinced that the hazelnut swirl is worth the trouble, to be honest. It's quite yummy, but man, what a megillah (Yiddish for elaborate process, basically). On the other hand, the brioche is amazing - light and fluffy and like falling off a log. I will definitely make it again (just not filled with anything.) This recipe makes 2 loaves.

We loved this! Reminded me of sukiyaki my mom made as a kid. I did triple the sauce recipe and thus make it broth-ier than the recipe indicates it is supposed to be. The kids liked stirring in the raw egg.

Very tasty. Kids not as excited about the rice krispies as I was.

Excellent. I really, really loved this, and it was very fast to make as advertised. The only thing I'd do differently next time would be to double the cauliflower rice, or else bulk up these bowls with farro or some other type of grain. I adore how chewy the feta got from the brief roasting time. I really can't recommend this recipe enough, and the leftovers keep perfectly for lunches.

Agree that the recipe as written is bland. I also wish I would have allowed the bacon to crisp up, although the instructions specifically said not to do that. Not a fried rice recipe I need to repeat.

Really nice flavor, but I found that my sweet potatoes got way too mushy during the allotted cooking time. I might substitute them for a heartier vegetable next time--I think even carrots could have worked better.

Easy to make. Subtly flavored.

I didn't have quite enough mascarpone, so added 25 g cream cheese to the filling. Used a stand mixer to knead the dough, which was easy to work with. The buns baked up light and tender, not too sweet. I left them in the oven a few extra minutes to fully set the filling. If you want sweeter pastries, I imagine you could sprinkle them with superfine sugar before baking or glaze them with syrup or jam once baked. They'd be good with other fruit in place of the raspberries.

I used 5 small golden beets, which gave the risotto a gorgeous saffron hue, plus the greens from 8 beets - probably twice as many greens as the recipe calls for, but we were happy with the larger amount. I used chicken broth rather than vegetable. The risotto was very good, but as a main course, I thought it could have used something extra. We tried adding some goat cheese on top, which was nice. Perhaps blue cheese? Walnuts? Bacon? I'd make this again trying one or more of those, or would serve this as a first course or side dish.

Extremely simple recipe that makes a nice side to teriyaki fish or other mains in this book. I like to make sure to cook at a high enough heat to get a little char on some of the cabbage, and sometimes finish with a little chili sauce.

One of the super-simple but tasty vegetable dishes in this book that made me actually LIKE to eat my vegetables as a child. I still enjoy it today, and find it's best when it's had some time to chill and marinate (and unlike the previous reviewer I find the sugar absolutely essential to give this dish its proper sweet-and-sour pickled flavor).

This is delightful! I used full-fat yogurt instead of cream, because to me cabbage always tastes better with a little bit of a tang. Super-easy.

Made again, this time, the full recipe. Like her momo's recipe, her math is off when it comes filling the dumplings. She says to use a tsp, but even a heaping tsp weighs only 6 grams. The full filling weighed almost 600 grams so if you followed her instructions, you would have enough filling for nearly 100 kachori. (Note the recipe is only supposed to make 25 kachori.) I tried to fit as much as I could, and I rolled the dough thin to get a few extra dumplings, and I still had filling leftover. Baked for about 26 minutes. The kachori had no color on the top, but the bottoms were browned. I had put the thicker, pinched together side on the bottom, so those browned thick bits were a bit too tough. Tops were fine, not super attractive though. I think these just aren't great baked, as much as we want them to be. Might try again and fry them.

I admit I played a bit fast and loose with Jamie’s recipe - I didn’t have any carrot or celery but I did have a red pepper and a few tenderstem broccoli florets which needed using up so I substituted these. I also cut back the stock to 1L and the cheese back to about 125g. It turned out delicious with a lovely undertone of warmth from the mustard and a very pretty peach colour. I was impressed by the very easy method. Will definitely make again..

Easy, tasty. Like light mini doughnuts. Worked with gluten free flour. As it says - keep them small otherwise they don't cook in middle and get very dark. I'll put a smidge more sugar in next time.

Taste-wise, this mac and cheese was ... underwhelming. It certainly wasn't bad — after all, it's really just pasta, butter, and a whole lot of cheese — but it didn't excite me in any way.

I found myself getting some bites with globs of slightly melted cheese cubes and other bites with barely any flavor or cheese at all...The kick from the pepper Jack was also a nice twist

Thanks to the all-white, Gruyère-based cheese sauce, it feels much fancier than your typical mac and cheese, making it worthy of a spot at a dinner party or holiday table.

What Alton's recipe lacked in detail it made up for in flavor. All the seasonings complemented each other for a well-balanced dish, and it totally delivered in the cozy comfort-food department...

...though fussy, all but guarantees your success. One caveat, though? Ramsay's recipe also includes instructions for a separate wine sauce...I didn't love it or think it was worth the time. Skip it.

A stellar collection of stunning pies and tarts to inspire and delight

This title is a page turner - as I was reading it I found myself looking forward to the next recipe or beautiful photograph. Each page has a dish more fabulous than the last.

The cookies were fluffy and soft — and not just when they came out of the oven, which, for me, is no small feat. They truly taste like everything that's perfect about milk and cookies.

Pre-order the Food in Jars Kitchen

The last signed copies of Comfort & Spice (just in time for Christmas!)

Bread was never so beautiful.

I loved how fast and easy this cake was...it's a great choice if you forgot to bake something for your office potluck or the school bake sale at the eleventh hour.

...the food in Austin is some of the best. Breakfast tacos galore… avocado as far as the eye can see… this one is front and center in my kitchen!

...easily my favorite restaurant in all of LA. They nail Italian food to a T. The pizza, the salads, the sides, the cocktails, you cannot go wrong!

...one of my favorite pizza places in NYC (side note their burger is beyond) now has their favorite recipes in cookbook form!