OK, nothing that exciting. I used some fresh made tomato sauce instead of jarred. I feel like it would be improved by flouring the fish fillets before browning in butter and adding some other element—perhaps olives and/or capers.

I've seen (and made) numerous variations on this recipe before (oven-roasted cauliflower with garlic, lemon and cheese). Wanted to try this one because of the addition of capers, which did add a nice briny note to the dish. I did adjust some of the amounts as 3 tablespoons of capers seemed way too much for one head of cauliflower, as did an entire cup of grated Parm cheese. The author mentioned not actually liking cauliflower until finding a version of this dish online herself, so I'm wondering if the excessive amounts of those ingredients were to "hide" a main ingredient she still didn't really like the flavor of? Also the oven temp & time here didn't really result in a good browning/roasted finish as I've gotten from other versions of this dish cooked at a higher temperature. So, not sure this is a repeater.

Good! Need a lot of stuffing per noodle or it's overwhelming

When you don’t want to bother making ice cream with eggs, this is a perfectly good vanilla ice cream. I’ve made it many times.

This was a very flavorful torta. You start by making a green pipian sauce. I used fresh hoja santa (just less than a cup) rather than the specified dried, and I only used two serrano chiles, seeds and all, rather than the four called for in the recipe. I made this the day before (a Sunday) since it was planned for a weeknight, and then just needed to heat it up with already cooked chicken and build the sandwiches. I wasn't a huge fan of the refried beans here (maybe I would feel differently if I had added more chiles?), which are supposedly needed to keep the tortas from becoming soggy. I felt like my sauce was thick enough that the sandwiches would have been fine regardless.

Very mild curry. I used 3/4 t of agave nectar instead of 1t of honey, half water and half chicken broth instead of the chicken bouillon cube in the curry paste and put in a small cut up tomato instead of the tsp of tomato purée.

This had a lovely fresh taste. Couldn't find spinach fettucine which would have been a nice touch visually, & added a little taste nuance, but regular worked fine. I only used half the amount of canned tomatoes & 3/4 lb fettucine, which turned out to be plenty for 3 people. Great with a simple salad.

This was so good! As others have noted, a great combination of flavours here with the sweet potato, feta and sage. I added three hot Italian sausages, cut into chunks, prebroiled with the sausage juices, and also topped the casserole with rye breadcrumbs.

I couldn’t find oat flour, but it didn’t seem to matter. These are awesome! Like the best part of banana bread - the crunchy top when it’s fresh!

I did my eggplant in the oven on 450 for about 15 minutes. Saved time and mess and was delicious!

It seems like I had the same problem that I've seen going around online-- totally underdone in the middle. Followed to a T and they taste good, just very gooey.

Bright and naturally sweet tasting thanks to the celery and carrots. Prepared with fresh summer Jersey tomatoes instead of canned.

The flavor of the pork shines through which is nicely complimented by the spice rub.

Really nice way to simply cook zucchini. The recipe doesn't say how thin to slice the zucchini but I cut them about 1/4" and that worked well.

After baking for 20 minutes with a half recipe, the zucchini was far from cooked through.

Stunning, easy, approachable and delicious - what more could you ask for?

The Easy Thai Cookbook is a great introductory cookbook for anyone keen to learn Thai cooking...There are ambiguities in the ingredients for some recipes.

...focuses on preparing delicious, nourishing meals to to fuel athletes and active home cooks alike.

Each chapter starts with recipes featuring raw vegetables at the start of their season. As weeks progress, he ups the ante with grilling and steaming, then moves on to sautés, pan roasts, braises...

Announced for Cookbook Club Month 15.

It demystifies the process of pressure canning and makes it accessible to canners of all stripes. It offers up a full range of pressure canning possibilities.

World-renowned chocolatier, Nathan Hodge, delivers all we need to know about chocolate with inspirational recipes to use the ingredient in new ways.

Picked for Food52's December 2018 Cookbook Club.

Picked for Food52's December 2018 Cookbook Club.

Picked for Food52's November 2018 Cookbook Club.

Picked for Food52's November 2018 Cookbook Club.

Picked for Food52's October 2018 Cookbook Club.

Picked for Food52's October 2018 Cookbook Club.

The L. A. foodie's dream cookbook with recipes from the best spots in Los Angeles.

Amanda Ruben delivers a fresh, modern take on Jewish cooking.