We serve this for Holiday dinners at the request of the guests! I make it in my slow cooker that can also saute, etc, so I make the cheese sauce in it, throw in the pasta and can forget about it.

I love this dairy-free, delicious rice pudding made with light coconut milk. I leave out the garam masala. It is important to use medium rice. I had been using arborio rice, but it tasted too starchy. A real comfort food!

I was looking for something special to whip up for breakfast. This looked a little intensive, but encouraged by AHJ12475’s review I plunged in. Without a stand mixer (Yes, I think this is finally on my wish list), it took me 1 hour of prep time and she had good directions on how to do it by hand. But I must admit, as I peeled, cut and dried the apples, grated the cheddar (I used orange) and shaped these coffee-shop worthy giant scones (the rolling pin abandoned as I lovingly patted these into the right shape). I was shocked that this recipe only made 6 scones! We enjoyed these by themselves so we could savor their buttery tenderness, concentrated apple flavor and bits of sharp cheddar. Although white cheddar was called for, the orange cheddar color enhanced the golden color of the scones. The sugar topping did not clash with the cheese but added some welcome extra sweetness.

This pie bursting with fresh tomato and corn and a contrasting crispy flaky crust tasted delicious. The smell of the fresh corn was noticeable while baking. I did skin and seed the tomatoes throwing in a third as my tomatoes were only medium large. I still had trouble with a watery bottom; parts of the bottom crust seemed to have dissolved. One possible solution would be to sprinkle flour with the tomatoes and corn, but that might take away from the freshness of the tomatoes and corn and hide somewhat the lovely bursts of flavor from the cheddar and lemon mayonnaise. I would probably opt to roll the top crust thicker and skip the bottom crust altogether.

This was a great fruity dessert and would be perfect in the autumn. I enjoyed cooking with a whole vanilla bean and filling the kitchen with its aroma. I did not care for the sand-like consistency of the topping; I would have liked it better if it had stuck together into clumps. I used Bartlett pears (my favorite) and had German pear brandy on hand, but substituted pecans for the almonds. I made 4 individual crisps (instead of 6) and they turned out perfectly, even baking just right in the allotted time! Each of the 4 was really 2 servings however.

This really satisfies. If you have all of the ingredients on hand, you must make this! My only deviation from the recipe was to use dried tarragon (I am not a fan). It was very easy and quick to make. I also added lemon juice at the end and it was just the right touch. I was hesitant about adding much of the pasta water back in at the end, but next time I will be more bold; the sauce was very thick, and I think with more pasta water would have been creamier. It did look just like the picture and there were no leftovers!

The sourness of the rice wine vinegar and lime juice was not countered by the sweetness of the mango. I am not familiar with Napa cabbage, and had a very large regular cabbage in my refrigerator, so used that. I did read later that it is sweet and so this dressing may have been perfect with the right cabbage. I loved all the other components and it was strikingly beautiful. Don’t use regular cabbage, you will regret it!

This was a fun, fast, simple and fresh tasting pasta dish. My cherry tomatoes were quite acidic and this was not really cut by the bread crumb topping. It would taste even better with the grape tomatoes we usually have available. I would not really call it a sauce; it was more like pasta topped with miniature baked tomatoes.

The lemony zucchini with slivers of basil hiding underneath and laying on top of a creamy layer of goat cheese mixed with lemon juice was very different from most pizzas in a very fresh tasting way. I made and used half of a batch of whole wheat pizza dough made in my bread machine. It would have been easier to brush the olive oil on top of the zucchini, rather than try to drizzle it and have great blobs on oil in just a few places, and then sprinkle the additional lemon juice on top. I do think that having a thin layer of oil and some coarse salt on top is critical for the success of this pizza. I did use Meyer lemon, but like conventional lemons just as well. This was a fun, quick recipe that was so delicious, there was just not enough of it.

The creamy very lemony filling was so luscious, and fun to eat by pulling off small pieces. I baked mine at 375 ºF for the lesser amount of time and it also turned out overly browned just like hers. I recommend using 350ºF and watching it closely. I dislike lumps of bread without filling and so instead of braiding towards one end and folding the extra dough under, I braided each end towards the middle, weaving the ends together and it looked perfect. Smooth the cream cheese filling after filling and it will make applying the lemon curd easier. I choose this recipe as I had a jar of lemon curd, and it made the process a little quicker. The cream cheese and lemon curd taste like one layer, not two and I don’t know why you could not mix them together before spreading. It is not as hard as it looks and it makes a spectacular presentation for special occasions.

I doubled the recipe (as it was one half a recipe) and let it chill overnight instead of for 30 minutes. It worked well to use a small metal ladle to scoop perfect-sized cookies. The first batch must have been too cold as they came out flat and a little gooey. The rest turned out perfect. I can't vouch for the taste as I can't eat oatmeal, but everyone else devoured them and they looked good.

I usually do the mental math to make a small batch of dough in my bread machine for Easter, but decided to find a real recipe. This one is from a healthy website. My main problem with this recipe is that I had to add about 2/3 cup of flour to make a still soft, but manageable dough. Instead of the traditional coffee cans, I put one batch in a large, but tall cooking pot and split the second batch and place in two small, but tall baking pots to make 2 small and one large loaf. In one batch I substituted dried cherries and pecans, and this made the best Paska I have ever eaten. In the other batch I used half raisins and half craisens. This bread machine doesn't have a good way to alert me to add additional ingredients and it is important to not add the dried fruit and or nuts to soon, so I dumped mine in after the mixing was over and had to knead them in before shaping into loaves.

This sounded like a new way to use up those leftover overripe bananas. I needed 4 large to get the needed amount of bananas. I am glad that she mentioned how wet the dough would be, so I soldiered on and formed 24 wet mounds. The addition of popcorn sound fun, but the popped kernals "melted" in the wet dough and were indistinguishable in the finished product. Unfortunately that left a chewy exterior kernal part which was rather unpleasant. The cookies were wet tasting the first day, but the next day the dampness went into the ingredients and even the roasted peanuts were limp without any crunch. Iw ill not make this again, but perhaps it would turn out better in a drier climate.

Indeed this is the creamiest cucumber salad. I put the cottage cheese and goat cheese in the food processor, instead of crushing the cottage cheese curds with a wooden spoon. This makes a large volume of salad particularly if you use 3 regular cucumbers. If use the one "English cucumber" I would think the volume of creamy cheese would be too much. My son did not like it probably because of the noticeable goat cheese flavor. My husband and I liked it but missed the usual addition of scallion and fresh dill. On the other hand, it would be nice to by have a cucumber salad you could make if you don’t have access to fresh dill.

This was dreadful. I was glad that I was a little short on apples or the small amount of batter would have been completely eclipsed by the apples. I should have benefitted from Zosia’s experience with the plum tart and cut the apples into 16ths instead of eights. Even when cooking until some of the tops were black, some of the apples pieces were still very hard. The overwhelming taste of baking soda coated the apples. The next time I would mix all dry ingredients together before adding them to the apples. The glaze gave it a very lovely look, but the small amount of actual cake tasted very greasy.

This is a delicious spice and dried fruit cake that needs to be aged one week for the flavor to be fully delevoped and also to not taste as dry. I substitute whatever dried fruits and nuts I have on hand where necessary and use a lighter honey rather than the recommended buckwheat honey. It is very nice to have at christmas and particularly appreciated by European palates that do not like the sweeter American desserts.

This rich bread is traditional for Easter, but also for greeting visitors. It makes a huge batch. I make half a batch to bake one large loaf which turns out beautifully if you bake it in your dutch oven. I don't use the tradional coffee can, but use other smaller pots with high sides for smaller loaves. For my bread machine, I make one third the recipe. As the whole recipe takes 6 eggs, these recipe reductions work well. This basic recipe does not have dried fruit, but I add 2 cups to the whole recipe; yellow raisens are the tradition. I cannot tolerate sulfur dioxide used in yellow raisens, so I substitute craisens which are delicious and to make a statement that I am not using regular (black) raisens in error. The next time I make this for a special occasion I intend to use dried cherries.

This dark hearty bread tastes very similar to Boston brown bread, but does not steam for hours. This is very satisfying for bread made with no fat or eggs. Do not use Greek yogurt; I did and I could not mix in all of the flour, nor could I “pour” the batter. I added water two TBLS at a time until it made a batter I could stir. This hearty quick bread has no eggs! The rolled oats gave it an interesting texture without adding nuts. I do not think it would have turned out as well with quick oats. Follow her advice to eat it with cream cheese on it; it is a nice contrast to the sourness of the rye, yogurt and molasses.

A curry as visually appealing as it was satisfying. My children like cauliflower. With all the spices and the lovely yellow color it assumed during cooking, I was able to eat it and like it as well. The only change I made was to only use one very large cauliflower instead of two medium and the proportions seemed fine.

This apple cake could use more precise directions. Three quarters of a cup of sugar is needed, 2/3 for the batter, the remainder for the top. I would rather have measured the 2/3 of a cup of sugar and then measure tablespoons or teaspoons of sugar for the topping. It did not say, so I did not peel the apple, but it would have been better if I had. Since my apples were so large, I should have cut the apple into eighths instead of quarters. The spices only go on the top of the cake with some sugar and are critical for the overall flavor of the cake, so some idea of how much of each of the cloves, nutmeg and allspice to add would have been helpful. As these spices can dominate, I went with a large pinch of each. The color of the topping sugar with these spices looked “weak”, but turned out perfect for my taste. There are so many choices in apple desserts that this one just did not stand out and I will not make it again. One advantage of it is that you should have all of the ingredients on hand, and it does not contain expensive ingredients like nuts.

This turned out to be a coarse textured, very moist and delicious white bread. I tried to cut back on the overall volume of ingredients and make it in my bread machine and I did not cut it down enough. The next time I will make it just like the recipe. As it was too moist and I had added all the flour that would fit, I became inspired and added the strawberries I had dehydrated. They rehydrated enough to taste like strawberry jam in the finished bread, but completely retained their shape as they had been so hard to start with. With the dried strawberries the bread rates five stars. I will definitely make this again.

The yellow squash reduced the proportion of brown rice in the filling of these stuffed grape leaves. The tomato sauce on the dark green leaves was very pretty. The filling had a less complex flavor of herbs than the Moosewood’s version, but contained more vegetables. The family was split in which of the two recipes they preferred.

I had slender carrots and the recipe seemed to be going OK, except the glaze just did not seem to be thick enough to coat the carrots as directed. So I kept on cooking and eventually I had nicely coated carrots. The portion sizes seemed small and that was because the carrots had actually shrunk. They did not turn mushy, but were concentrated in flavor with a weird texture. I wonder if I added the brown sugar mixture too soon, I thought all of the water had evaporated. This would have tasted better if the carrots had not shriveled.

The onions and tomatoes would have dominated this stew if it were not for the whole mushrooms. The larger ones made it a little difficult to eat gracefully. I used 1 lb of button, and 1 /2 lb of baby Bella mushrooms. The chopped green olives added at the end gave some nice contrast both visually and to the taste. As noted, a good bread served with this is essential. I used the Greek sesame bread from the first Vegetarian Epicure book.

A delicious 100% whole wheat flour recipe that rose to make 3 light textured loaves. I was interested that she changed her herb mix from the recipe in the first book (that I did not make). The smells coming from the dough (yes I actually made this recipe the right way and did not try to jam it into my bread machine) from first adding the sautéed onion garlic and herb mixture throughout the baking process were tantalizing. I only have two loaf pans and often use a medium sized sauce pan for bread, so used that for the third loaf and it turned out the most photogenic.

I was very drawn to this unusual recipe with tomatillos and green pumpkins seeds. When I dry roasted the pumpkin seeds only one popped and then they continued to brown. However once I removed them from the heat they continued to pop and crackle for a long time. This looked like kiwi in the food processor (which I used instead of the recommended blender) with the dark bits of pumpkin seed contrasting against the lighter green of the tomatillo. I ended with tiny particles in the slightly chunky sauce; it was not smooth, but we loved it. I also left out 2 important ingredients, cilantro and Serrano chili. But it was a visual appealing and nice topping for grilled salmon. It was almost seamless, the flavor of the salmon and green pipian seemed really close and I had to keep checking to see if I had the sauce on my salmon. I would like to try it again when I do have cilantro.

This is Huevos Rancheros with a layer of black beans between the corn tortilla and the egg. It brings back great memories of being in Cancun 25 years ago with my family and having a version of this quite frequently while we tried to figure out what was in it. I think there it had a flour tortilla and often the addition of canned peas. This is almost as good. My sister nicknamed it Mutilated Eggs as we had a hard time pronouncing its real name.

We enjoyed this for breakfast though it did feel strange to taste sweet couscous. I made this rather quickly in the morning, micorwaving the couscous twice. I used brown sugar in the boiling water. I added the orange blossom water even though I am not usually a fan and did not mind it here. I used raisins in the couscous and topped it with the oranges, dates and pomegranite arils. Rather than cutting the oranges over the couscous, I quickly peeled and sectioned them by hand, cut the sections into bite-sized pieces and made up for the lack of dripping juice while cutting by splashing some orange juice on top. The pomegranite arils are what made this spectacular for me. However, I don't see myself making this on a regular basis. But it would be nice as a special treat when pomegranites and oranges are in season.

This did not seem so different from our usual sauteed summer squash recipe. I used half summer squash and half zucchini. But I like that the squash was in 1/4" dice, not our usual diagonal rounds. The onion was also a nice addition. Instead of the red pepper, I added a Cubanelle pepper that I don't always know what to do with from the CSA. For herbs I looked at the herbed cheese variation and decided to add dried marjorum. This was fragrant, delicious and perfectly cooked. There are two variations and the summer succotach with black beans also sounds intriguing.

We had this dish in Paradise Lodge in Mount Ranier National Park. It tasted better in the Lodge than when I cooked it. It only has eggs and vegetables, no starch for a binder. The size of the dish was not specified, so I put it in my usual loaf pan. It took much longer than specified to cook. My second mistake was to poor off "the fat" to see if that would help it cook faster, when I saw yellow going down the drain, I realized I had poured off the binder, the result was grainy, but my family really enjoyed it, especially with the sauce. When I repeat this recipe I will probably cut it in half and only use one pound of bison (high cost of bison) to feed four. I plan to cook individual meatloaves, that should help the cooking it all the way through problem.

Very cheesy crackers that make up quickly once you are done finely grating the 1 pound of sharp cheddar. The dough seemed stiff and dry - unusual for my climate, but worked fine. The dough strained my small plastic cookie press, but worked great in my Mom's old aluminum one. The crackers were incredibly cheesy and the other flavorings worked well. The cookie press patterns that made a flat cookie turned out very crisp, and the thicker had a creamy center. At first I thought it would be best to have them all crisp, but the variety was very nice. I found this recipe while looking for our favorite cookie recipe that I could share on cookbooker. I couldn't resist trying this recipe instead to bring to my son away at college. I think it would be a great dish to bring to a party. I used white sharp cheddar and the crackers still had a great color.

This pasta dish featuring frozen seafood cocktail was just what I had been trying to create with canned tomatoes, wine and fresh herbs. However, it just didn't not taste as delicious as it sounded. That may reflect on the frozen seafood I used, so this recipe is worth another try.

You grind walnuts and garlic and add it to Greek yogurt and the pan juices of the pan fried then braised chicken. This is an amazingly delicious dish. And yes as you are eating it you can see the sauce turn a light purplish color. But it does not get too dark purple if you have leftovers. Simple but flavorful.