| This is really good. While it isn't hard to make, it actually took longer than I expected given that the chicken all has to brown first. I was only using one Dutch oven, so it took quite a bit of time.
The garlic cooks in the oil and the rendered fat from the chicken, so it gets really soft and mild. I saved a lot of time (but spent a bit more money) by buying fresh garlic already peeled at the market. I would definitely suggest doing so!
I was a bit disappointed that the nicely browned chicken skin got soft and a bit soggy when it cooked in the sauce. I am not sure how to avoid that.
This dish can be made ahead and is really good paired with the Moroccan Couscous from the same cookbook. I doubted the pairing (cream and garlic with saffron and cumin) but it they were delicious together! |
| These are good- and easy to make. I divided the chocolate in half and flavored part with Grand Marnier (as instructed) and half with Amaretto. While I added the correct amount, I found that you could not taste the flavoring in either. That was disappointing.
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| This is simple to make and you can make many variations of it. It's delicious served on a baguette with the radishes and salt. |
| This is a nice change from the boring old scrambled eggs I usually make! The herbs and garlic are really nice. I only used two eggs per person because three seemed like a lot. I also used milk instead of cream. They were delicious anyway. Watch them carefully while they are under the broiler. I made them once and six minutes was way too long. The next time, I cooked them for five minutes and they were fine. |
| These are very good. Just be careful- they darkened quite a bit in the oven. I wish they had been a little less done. They were delicious served with the soft-shell crab sandwich from the Back to Basics cookbook. |
| This is really, really good. I wasn't sure how well it would pair with the Chicken with 40 Cloves of Garlic (from the same book) even though they were mentioned together- but I shouldn't have doubted Ina. The two were a really good combination. As with all things Ina, it makes many more servings than indicated.
An added bonus is that it is really good at room temperature so it can be made ahead. |
| This is my go-to mussels recipes. Be sure to serve it with crusty French bread. |
| Easy and delicious! I love that the dough makes enough for two pissaladieres, so you can bake one and freeze the rest for future use. I found that I used more anchovies and more olives than Ina called for. So pretty and so good. If you aren't an anchovy fan, give this a try anyway!
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| This was just OK. I thought it was way too sweet and then it got mushy fast. I won't be making it again. |
| It seems odd, but I love this recipe! Especially when radishes are in season. I recommend serving the radishes with the herbed butter and baguette. Simple and delicious. |
| These are like crack. Beware.
Though the recipe says to serve this warm, I think it's better at room temperature the day after it's made. Be warned...once you start eating them, you won't be able to stop. |
| Delicious! Simple and easy to make. Dinner is done in minutes. |
| This is easy enough to prepare- though it takes a bit of time to cook the onions and slice the other vegetables. It's a great way to use up summer veggies. It is impressive out of the oven- all of the beautiful colors! Other tians I have made have used eggplant instead of potatoes. I think I prefer that, but this is really delicious too.
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| Date | Rating
recipe reviews (218)
book reviews (2)
useful review votes (196)