Perfect classic Snickerdoodle recipe ... (pp. 22-23.)

Wow, this is so easy and delicious! I made it because I didn't have any groceries in the house and had low expectations but it was so, so good.

One of our favorites. We’ve made it several times and it’s always great. Makes a big batch, but that’s okay because the leftovers are wonderful too. Lots of ingredients, but pretty simple to throw together on a weeknight.

Excellent grilled chicken recipe, with a very unique flavor profile from the marinade with lime juice, hot sauce and maple syrup. The grilling technique, using a hot and cold side of the grill, is spot on and produces great results. Haven’t yet tried the bean salad accompaniment, but the chicken was excellent.

The Aleppo pepper in this gave the tender crisp asparagus a wonderful flavor I squeezed on the optional lemon juice at the end and that gave it a nice bright pop.

I didn't make the cucumber, tomato, & fennel relish that went with this fish. No salt was called forthe recipe and I thought maybe because of the Parmesan. It does need a bit of salt.

I made a recipe and a half of this and the three of us devoured them. Delicious. Great side to go with fish.

Quick, easy and delicious. I halved the recipe to serve two, used an orange bell pepper instead of the poblano and corn instead of flour tortillas.

Getting ready for next month's cookbook club with a review of the first Indian cookbook I ever owned. This is a favorite recipe from the book. Ginger and green beans is a natural winner. I began making it less often when I learned the Thai version with coconut milk added (Beef with string beans and fresh ginger from Keo's Thai Cuisine by Keo Sananikone). However, this version remains in my active repertoire for the versatility in what it will accompany.

i did keep it kind of on the warm side. steamed the broccoli, sautéed the zucchini AFTER i cut into small cubes. used more almonds. use ALL the green pepper (i didn’t and wish i would have, it gives a nice crunch). more harissa in the salad part, we like it spicy!

So glad I pulled out this old cookbook. It inspired me to make some old favorites from the recipe rather than from casual memory. For this, I made a few changes even when "following" the recipe. I used Napa cabbage for the green cabbage as I like the variation in texture between it and the purple cabbage. I used Japanese (kewpie) mayonnaise as that is what is usually in the house; I used a little less than called for. I debated over what curry to use. Given the age of the recipe, I assume that Madras was expected. However, I went to World Spice Merchant's Sri Lankan curry with its fennel seeds instead. A very tasty slaw for a crowd ... a big crowd. The drawback of the recipe is that the fennel and two types of cabbage make it difficult to scale down to the size of slaw I normally make.

These were the best carrots we've had in a while!! I can't wait to make these again.

You can't really go wrong with potatoes roasted in fat (I used duck fat) and the dukkah was great. I used oregano instead of dried thyme in the dukkah, as it's what I had on hand and I reduced the salt to 1 tbsp.

So simple, so delicious and oh so worth it!! The beetroot and horseradish cream was an earthy side note to the juicy roast.

I made one 20cm cake and while the taste was deliciously familiar, I unfortunately, overcooked it slightly. Oh well, I'd better try making it again.

...it does a gorgeous job synthesizing her own food experiences with the Southern kitchen know-how taught to her by her mother, grandmother, and great-grandmother.

...you'll get to know standout recipes that'll make your baking legendary—teaching you a new technique, showing you how to turn an ingredient on its head...

Unlike chewy, New York bagels, these are more bready and airy, so they’re better for scooping up dips...

A profile of the author.

The lovable trim size, the sunny color palette, the inspired dishes featured using every possible kind of citrus… I loved everything about it...plus a giveaway.

Save time and money but more importantly make tasty meals by maintaining and using a well-stocked pantry.

All the beauty and vibrancy of citrus in recipes that will not disappoint.

A collection of recipes that make Spanish cooking simple and foolproof with vibrant photographs throughout.

Read more about this stunning book in our review and author interview.

David Frenkiel and Luise Vindahl will have you making more healthy vegetarian food every day.

This cookbook was the first to change my mind about vegan cooking - it's beautiful and approachable.

This book is a baker's dream and one of my top books of 2016. Gorgeous photos, incredible recipes that are innovative and fun.

Tessa Kiros never disappoints her books are as beautiful as they are full of wonderful recipes.

Dalmatia is a vibrant journey with recipes to the Mediterranean Coast of Croatia.

...she has a salad chapter with Cobb salads for all seasons. These aren’t your traditional Cobb salads, they are updated Cobb salads stuffed with all kinds of fabulous ingredients and flavors.