| This is really, really good. In the past, I haven't always been successful making creamy polenta. This recipe worked perfectly. I like that it uses plain old, easy to get, stone-ground yellow cornmeal. You don't need to buy Italian polenta.
You do need to be at the stove stirring for ten minutes, so plan accordingly. Worth the time, though. |
| This is delicious and dinner was on the table in just over an hour.
Since I didn't have two lemons, I used one lemon and one orange. That combination was really nice. The sauce was good too! Be sure to do as directed and use a small pan to cook the chicken in. Then the onions will be soft and not burned.
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| This was good- not great- and I wanted it to be great. I think it is a mistake to take the chicken off the bone. If I make it again, I will leave the bone on. It did smell delicious, though. |
| I usually like my lobster totally unadulterated- butter only. So it was with some hesitation that I made lobster salad. I'm glad I did.
The only substitution I made was to use celery instead of chopped red pepper. Also- beware the salt. I only used the 1 tsp and did not add in the additional 4 tsps that it called for. That would have been horrible!
Easy, easy- especially since my market steamed the lobster for me. This was ready in minutes but has to rest in the fridge for a while so plan ahead.
I think you could easily substitute shrimp for the lobster. That would be really good, too.
I made this again and substituted basil for the dill. Either way is delicious!
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| This was like a taste from my past. My grandfather's first job was as a soda jerk at a soda fountain counter. Long after moving on from that job, he used to make these for us when we were little. The ones I made were definitely not as good as his which were made with seltzer that had been delivered to the front door- but they were delicious nonetheless. So simple! |
| This was a very easy and delicious way to prepare salmon. It took minutes to make and less than ten minutes to cook. I wish I had baked it for less than five minutes and will next time I make this. This is a great recipe to put into the weeknight rotation. |
| This is a quick and simple recipe that just screams summer. I make it a lot when basil is plentiful and then freeze it in smaller portions to enjoy when summer is over.
Ina gives us the exact same recipe in three of her books: How Easy is That?, BC Parties! and Back to Basics. The pesto is good in many of her recipes but I also like it on plain pasta, on chicken or on a piece of fish.
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| I will never drink plain old margaritas again! Peak-season grapefruit make these sweet and the lime balances it out. These are delicious and you could almost pretend that they are good for you with all that vitamin C in them! :)
The recipe was a little confusing because it says that the drink is blended. The photo in the book shows a drink that is definitely not blended. I chose to not blend them. |
| These are very, very good. While I was slicing each and every pea in half lengthwise, I kept thinking, "No, this really isn't easy, and it's taking forever." However, the dish looks stunning because of this detail. It's a hit with guests. I love that it can be served at room temperature so it's easy to make ahead. |
| These were really good. My six-year-old niece proclaimed them the best turkey meatballs ever. We didn't find them too spicy- they were fine. You could definitely taste the sausage but I'm not sure the prosciutto was entirely necessary.
The recipe makes a lot- 30 meatballs. I cooked what I needed and froze the rest (uncooked) on a cookie sheet and then placed the frozen meatballs in a Ziploc bag. They'll make an easy dinner another night.
I did not use store bought tomato sauce. I made the sauce that Ina uses for her Real Meatballs and Spaghetti from Barefoot Contessa Family Style. |
| These are really, really good and very easy to make. I didn't have Stilton on hand so I used Maytag Blue instead. I love how peppery they are and the cheese and walnuts are so nice together. These are fabulous with a glass of red wine.
When I went to rotate the pan halfway through baking, I am glad that I peeked at the underside of the crackers. I found it necessary to actually flip each cracker over to make sure they baked evenly. Keep an eye on these.
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| This is amazing! The photo doesn't do this justice and looks like it is showing just plain old popcorn. This isn't ordinary popcorn. What a way to elevate an ordinary snack. |
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recipe reviews (218)
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useful review votes (196)