About half the reviews on Bon Appetit said this recipe lacked flavor; something I was willing to overlook given the ingredient list. I couldn’t disagree more. Our family loved this, my daughter asked for it to go into regular rotation. I did add a 1/4 t of red peppr flakes, some veggies (julienned carrots and baby spinach) and topped with crispy shallots instead of sauteed red onion. Just salt, no fish sauce as I don’t like the smell. The toasted coconut is a must.

Absolutely doesn’t need the onions. Used fresh Thyme, 3.8 cups of cooked dried cannellini beans, and some sautéed turnip and radish greens. Hot Italian sausage. Didn’t do the bread topping this time—although I think it would be tasty. Cook the tomatoes for 20 min not 5 min. Next time, no onions and double the beans.

I love this dish; however, I don't always feel like deep frying - it's messy and, well, it's a lot of oil. So rather than doing the deep frying stage, I opted this time to add some oil to the marinading beef to loosen it right before stir-frying. You don't get the same amazing silky texture as you do when passing the meat through the oil, but it's still a nice, flavorful stir-fry. Next time I'm going to add some whole cumin seeds, too. (We love cumin.)

This was a good way to use up stale challah but I'll probably try other bread pudding recipes next time. I did appreciate the fact that this wasn't very sweet.

Yes it's easy, but it made way too much filling for the size tin (which was as detailed). Ended up putting the filling into 4 other ramekins so it didn't get wasted. Different pastry recipe as I eat gluten free. It is tasty and no doubt won't last long

Delicious, refreshing, and a gorgeous color. Nice rich hibiscus flavor (had whole dried hibiscus flowers and allowed them to steep for 9 hours). Makes a lot of syrup, so try a half recipe next time. Syrup can also be used for cocktails and desserts, so should be able to use it up.

Sauce is fabulous, and the pasties, just okay.

I don’t think that the pastry “goes” with the subtly fragranced middle eastern style filling. I won’t make again.

Agree with previous review that this is lovely, but could be improved with a touch of fish sauce or lime juice.

This was disappointing. It was very soupy and didn't have much depth of flavour. I cooked it down a little in the instant pot after quick release of pressure and served it that way. Leftovers (this makes a big batch) I simmered stove top for an hour to improve texture and flavour before freezing.

This literally took 5 minutes to assemble, which I did one day ahead. I reduced the potatoes, eggs, and dairy a bit. The flavor is mild, so you'll want the salsa and other toppings. Next time I might add some spices to the casserole. A good weeknight recipe that the family enjoyed.

These muffins are cooked on both the griddle and in the oven, providing reassurance that they will cook through without burning. They are easy to shape with no rings needed. The flavor was spot on. The crumb was less craggy and more closed than I would have preferred, but in hindsight, I probably should have added extra liquid. I will definitely make these again.

Just use spray oil. Also use chaat masala instead of amchoor.

At first, I wasn't sure if I liked these. I made them on a whim because I had all the ingredients except for the candied peel, and they're quick to mix together. But Hahnemann is right - they really do taste better as they age. Even a few hours later, the flavor had improved, and they're actually quite good lightly toasted and topped with butter and jam. It's rare to find a baked breakfast treat that improves with age, so these are perfect for making in advance. Next time, I might also try adding ginger; candied ginger might be a good substitute for candied peel.

My husband and I both enjoyed this, but it was too much artichoke for the kids. It's definitely a dish for the artichoke lover, and the vinegary flavor of the brine really came through even though my chokes were well drained. I also dredged them in a little flour before putting them in the tart shell, and the crust wasn't soggy at all. The crust itself it quite tasty and tender, and the filling set very nicely.

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