Delicious! These potatoes took no time at all. The longest part of the recipe was making the garlic confit but that was easy to do. These were fabulous with the pan-roasted halibut.

I chose this recipe because it looks so easy- and it is. It is like a deconstructed salad nicoise with fewer steps and preparations. So much of it can be made ahead and then everything just gets assembled. The vinaigrette (p. 179) was great too. It all looked beautiful on the platter.

Yum! Yum! Yum! I chose this recipe because it is one of the easiest in the book. It took about two minutes to prepare and nine minutes to cook. Doesn't get easier than that and it tasted like a dish you would get in a restaurant.

Flavorful, simple and delicious. This was a really easy weekday meal. It took minutes to prep and to cook. It was especially good with the summer vegetable gratin- the tomatoes in the gratin were really delicious with the chicken. I could make and eat this every night.

Very nice. I would never have thought to add mint to beans but this was delicious. I used half romano beans and half wax beans and blanched them ahead of time. The cooking time for the romano beans was perfect. I used less butter than called for and it was still great and very creamy. This dish went really well with the caramelized sea scallops.

This was OK- nothing special. It was an easy enough recipe to make. I liked that the fennel was blanched before it was sauteed. It was good but not a stand-out.

This was really good. The lime salt was a nice touch- as were the chives. I love the tip that the extra salt can be stored in the freezer.

Yum. Your home will smell so good while this is baking. It is delicious! However, the amount of butter in it is scary!

I am changing my original review and stating that these actually are excellent. They are much better a few days after they are cooked. These take a long time to make- blanching, peeling, roasting for five hours-lots of effort involved.

I made this to use on the Iceberg Lettuce Slices. So much effort goes into making this dressing that as I was making it I was convinced that I would never be making it again. You use the recipe for the Buttermilk Dressing but first you have to make garlic confit (which takes at least 40 minutes plus cooling time) to get the oil that then gets used in aioli. Then you have to make the aioli which gets added to the dressing. Ugh. My aioli never emulsified- I tried four times. Finally I just went out and bought it. The Point Reyes cheese is so good (and reminds me of my vacations to that area of California.) When all was said and done, this is really good but very rich (buttermilk, aioli, creme fraiche). If...if...I make it again, I would go straight to the purchased aioli and not even bother making it. That would cut down considerably on the time it takes to make the dressing and I bet the flavor isn't really affected.

This is delicious! The garlic is slow cooked for about forty minutes and gets so soft it practically melts in your mouth. The recipe calls for you to place the saucepan over a diffuser in order to keep the oil at a really slow simmer. A blogger on the Internet suggested placing the saucepan on a skillet if you don't have a diffuser, which I don't. This trick worked well. I have made this both with canola oil (as instructed) and with olive oil (as requested!) both are delicious. I also haven't made a full recipe- only half each time (less garlic to peel and no worries about storing it too long). I made the oil specifically to use in the Aioli and also on the Smashed Roasted Marble Potatoes. However, it is especially good smeared on homemade ciabatta!

This is really, really good. It is relatively easy to make. You can prep ahead of time and then cook it pretty quickly. It is also fairly economical and worthy of guests. My one complaint is that the recipe calls for three large heads of fennel to yield about three cups of it sliced. Three large heads were much too much so I only used the three cups and didn't put the rest in. It was a waste to have purchased so much. However, the braised fennel was one of the best parts of this dish and we wished there had been more of it. I would suggest adding at least four cups of it instead of three. I would also add a few more strips of lemon peel. Unlike the other reviewer, my chicken did not need to cook longer than twenty minutes. In fact, the timing was perfect. Mine did take longer to brown, though. The chicken rendered a lot of fat so I really had to skim before serving. Placing the thighs under the broiler is really important or else the skin is soggy. This dish was perfect with plain old, simple, steamed green beans. So good!

This is really delicious and not too hard to make. There are a few steps to do in advance- the peperonata rustica takes quite a bit of time since you have to make a soffritto first and then roast the peppers. You also need to brine the chicken for twelve hours. The brine is really simple to make and can be done ahead. I recommend using it as it added a really nice flavor to the chicken. I did not salt the dish again as indicated in the recipe and it was plenty salty, but not too salty. The peppers are so sweet. Even my guest who doesn't like peppers liked them in this dish. I recommend this over the fried polenta (p.218) and with steamed string beans. It was a great pairing.

This brine is really easy to make and added a lot of flavor to the Pan-Roasted Chicken with Sweet Sausage and Peppers. It can be made ahead which is nice. It took me a while to get used to the scent of it- the lemon, honey and herbs smelled like a throat lozenge! I was a little worried that the chicken would taste like one too, but it was actually a really nice flavor. Because of the amount of salt in the brine I did not add additional salt to the chicken and it was still perfectly seasoned.

Update- when I made this in the beginning of August, I froze half of the unused brine for future use. Tonight I used it and it was as good as it was in the beginning of the month.

These biscuits are really, really good. The recipe makes a lot. I cut them into 12 but they could have been much smaller. These are especially good with the peach puree (p.249). Yum!

I made this after reading all of the positive reviews here. It did not disappoint. So, so good! The lime with the corn was fabulous- as was the touch of cayenne. I did not use as much butter or cream as was called for and this was still unbelievably delicious!

This is really delicious. It takes a while to make- the soffritto takes about 5 hours so I made extra soffritto to freeze for future use. The Peperonata Rustica is used with the Pan-Roasted Chicken with Sweet Sausage and Peppers. It is really good!

I made this for the Catalan Beef Stew. It was pretty easy to prep and could be made ahead. Like the other reviewer, I did not use cheesecloth and it worked out fine without it. It made extra braising liquid which I will freeze to use later.

This is so, so good! I prepped the duck before leaving for work in the morning so it marinated for about 12 hours- the maximum suggested time. After work, it only had to cook and rest for about 30 minutes so this actually made a pretty quick weekday meal. We could really taste all of the individual flavors- orange, nutmeg, thyme...They came together so well. That's what is nice about this recipe- besides the duck, most of the ingredients are usually on hand. We served it over plain steamed spinach and with rice. Really delicious!

This was very good but not great. I wanted to make this on a work night but knew that I would never have the time to brine it and cook it after work so I made the brine ahead of time and froze it in a Ziploc bag. Then I defrosted it and brined the meat the night before.

Based on the other reviews, I was really careful about the brine time. I ended up leaving the pork in the brine for just under three hours and rinsed it off right away. Then I dried it off and left it in the refrigerator overnight. All I had to do after work was take the meat out of the refrigerator thirty minutes before I cooked it.

I was so worried that I would overcook the pork that I took the temperature after 15 minutes instead of 20. I am glad I did. It was 137 degrees in that time which was perfect.

I did make the Cured Lemons two weeks ahead of time. I wasn't sure I was going to like them because I didn't love their smell. On their own, they tasted a little too sweet and salty. However, they did taste really good with the pork so I am glad I made them.

Given all of the salt in the brine and in the lemons, I did not add any additional salt to the pork. I am glad about this because it was plenty salty but not too salty.

Hmmm...the jury may still be out on these. I made them two weeks before I wanted to use them. As I checked on them, I have to say that I really didn't like how they smelled or tasted (I tasted a little of the solution)- salty, sweet and sour, but in a bit of an odd way. I really love lemons and anything lemony so it surprised me that I didn't think these were so great. I will say, though, that I made them specifically to use on the Brined Pork Tenderloin and that they were really good in that dish.

This was the soup we served at Thanksgiving and it was a nice alternative to the butternut squash soup that we usually have. It was delicious.

The beet chips took a lot longer to cook than the recipe stated. I also had to use considerably hotter oil. Make extras because they are good to snack on- like Terra chips.

I used Keller's Brioche Croutons instead of torn bread for this and added chives for a garnish. I also used half and half instead of cream.

The Fig and Balsamic Jam is a component of the Fig-Stuffed Pork Loin. When I first read the recipe I laughed that it is listed under the 'Lifesavers' section of the cookbook. It seemed so funny that a jam would be a lifesaver! However, after tasting it, I could see why you would always want this on hand! It is delicious.

I could not find fresh figs so I used dried which I soaked in a little brandy first. I used slightly less sugar than suggested too. The recipe makes a lot so what I didn't use for the pork I served with a cheese course. So good on crackers! There was still some leftover. Good thing it keeps for up to a month!

This salad is really good! I loved the citrus in it along with the pomegranate seeds and walnuts. I used butter lettuce because I couldn't get little gem. It worked well.

The instructions for supreming the citrus were the best I have read. It made slicing the citrus really easy.

The Honey Vinaigrette is fabulous.

These are easy to make and are very good. I substituted corn meal for the semolina and probably shouldn't have. They still tasted good but the dough consistency was off. Perhaps it isn't fair for me to rate the recipe. I will have to make them the right way and review again.

This was good but I don't think it was as good as all the reviewers on All Recipes say it is. I added spices to the candied walnuts instead of making them with just plain sugar. I added really small amounts of nutmeg, cinnamon, salt and a dash of cayenne. These were really good.

I chose to use a cranberry vinaigrette instead of the dressing in this recipe. That was really nice.

http://allrecipes.com/Recipe/Green-Salad-with-Cranberry-Vinaigrette/Detail.aspx

This is one of my favorite chicken salad recipes. The cook time for the roast chicken is perfect. I usually cook it ahead of time so it has time to cool. Gone are the days of poached chicken for chicken salad! Roasting it is so much better.

I love the crunchy celery and creamy mayo. Tarragon is one of my favorite herbs and it tastes really good with the green grapes. This salad makes a great sandwich and also is good over a green salad with Boston lettuce.

I love lemon. Between the cake, the lemon syrup and the glaze, this is very lemony. I even added a little bit of lemon zest to the glaze for color and flavor. The consistency of the cake, though, is a little odd- maybe because it is drenched in syrup and has oil in it.

Don't let Ina try to fool you. In the descriptive paragraph she comments about how this recipe doesn't have a pound of butter like most of her recipes so it's 'healthier' than many of her cakes. Well, it does have tons of sugar, whole fat yogurt and a 1/2 cup of oil. Let's agree that this is 100% a dessert and not at all healthy! It is yummy, though.

This is easy and delicious. Serve it with the lamb kebabs.

This is a really nice alternative to plain old rice. I use brown basmati rice instead of white and it is delicious. I especially like serving this with the Indonesian Ginger Chicken from the Barefoot Contessa Cookbook.

This is my go-to recipe when I have to make a gluten-free dessert, but everyone enjoys it. It looks really impressive but isn't too hard to make. The berry sauce makes more than you need so save it to serve over ice cream!

How I love this recipe! I love that it is easier than making a pie and I love that you can use any summer fruits that you like. I also love that the recipe makes two doughs- one that you can use right away and one that you can freeze for later use. I usually end up making the summer fruit crostata and then freezing the second dough for the apple crostata (BC Parties!) in the fall. Yum!

There's not much to say about this besides YUM. It's easy to make- I made two at the same time. Delicious with summer blueberries. I did cover the blueberries with some flour before adding them to the batter so they wouldn't all sink to the bottom of the cake. Looks pretty and tastes even better! And I used slightly more berries than the recipe called for.

This is the same recipe as in the Family Style Cookbook.

This is the recipe I always use for stock and soup. It does take a while to cook- 4 hours- but it is definitely worth it and the house smells so good while it is cooking. It makes a lot of stock which can be frozen to use later. I don't have a 16- to 20 quart stock pot, so I divide the recipe in half and make it in two smaller stock pots. The recipe calls for 3 5-pound chickens. This seems like a waste to me since most of the chicken ends up getting thrown out. Instead, I often make this with one whole chicken and lots of chicken bones which I have saved up in the freezer over time. I have also purchased the bones from the market in the past. This way you still get the rich flavor and color of the broth but don't spend as much money and waste so much chicken.

If you want to use the chicken in soup- follow the recipe in the Parties! book. That has you removing the breast meat after an hour so you can serve it in soup later. This is a lot less wasteful to me.

I love this recipe and have made it a number of times. I don't know why, then, I always forget just how much this makes! So much more than the servings suggested. Luckily it freezes well.

The first few times I made this, I made it as directed- with uncooked white rice. Both times, the rice didn't cook all the way through despite cooking for over an hour. I made it again and substituted cooked barley. That was really good. This time I used cooked brown rice, which I liked, but not as much as the barley.

Almost every time I make this, I use half beef and half pork. I like that more than all beef.

This was delicious. I used large homemade hoagie rolls that I had previously frozen (Artisan Bread Every Day) instead of ciabatta. Yum!

I thought this was fabulous! I loved the lemon juice and lemon zest on the broccoli. Since I like vegetables on the crunchier side, I did not cook this for the entire time and actually wish I had cooked it even less.

So- the photo I took doesn't really do this justice! This dish is delicious. If you want dinner on the table in just about 15 minutes (including prep) then this is the dish for you.

Go easy on the salt, however, because it is easy to over do it with the capers and the additional salt that is called for. This is great with asparagus.

To get the brown color that is in the cookbook photo, I had to place the pan under the broiler for a few minutes.

These are delicious and simple to make. I had to leave out the pecans because they needed to be nut-free but next time I would like to add them in. I used a rounded tablespoon and got about 42 cookies. Next time, I would make them larger. I like Ina's tip to cool the cookies on the sheet pan if you like them chewy. I never knew this before.

6/18- I just made bigger cookies and added pecans and they were even better!

I love this. It only takes 10 minutes to make and tastes SO much better than boiled shrimp. The recipe for the cocktail sauce is yummy too. Serve these cold.

This is fabulous! It is delicious on its own or with the compound butter. Serve with steamed green beans and bread and you have an easy, yummy dinner. I didn't grill this but seared it in cast iron instead. It needed to cook longer than the indicated grill time.

This is easy to make and tastes really good. Shocking the broccoli in ice water gives it a beautiful green color. Make sure to drain the broccoli well. The garlic takes a lot longer to cook than the recipe indicates but is so worth the time. I like to cook it really slowly so it doesn't brown too fast.

The leftover garlic oil and garlic are nice spread on bread. I served this with rosemary bread.

I do prefer this at room temperature or warm. I am not such a fan of it cold.

The name really says it all- these are outrageously good! Luckily, they are rich so it's hard to overindulge. I cannot imagine cutting these into 20 brownies- that would be an incredibly large serving. I would suggest cutting them into at least 32 smallish brownies.

It is great that they can be made and refrigerated up to a week ahead of time. It was such a help to me that I could make them on a Sunday and give them away on Wednesday without worrying that they wouldn't be fresh. I did not add walnuts and they were delicious without them.

This is a really simple dish that requires just a few ingredients. It marinates overnight and then just bakes the day you serve it. It's good hot or at room temperature. I like serving it with the Herbed Basmati Rice from BC at Home. It's also good with the Roasted Carrots from BCC.

This is really good. It is simple to make and is a crowd-pleaser. Serve with pita chips and veggies.

This is my go-to Nicoise salad. It's great for a lunch party. While it takes a while to make and assemble all of the ingredients, much of it can be done ahead.

I think these are good- not great. They weren't as maple-flavored as I had hoped they would be. I brought them to a brunch and other people seemed to like them a lot, though.

This is good and simple. I agree with the other reviewer that it makes a lot of soup. I froze it and it was fine.

This is so easy since it gets shredded in the food processor. As with so many of Ina's recipes, it makes MUCH more than you plan for. It's nice served with fish and chicken.