kfranzetta's Profile

From: San Francisco, CA USA

Joined: April 25th, 2011


Latest review:

July 18th, 2015

Plum Poppy Seed Muffins from The Smitten Kitchen Cookbook

I made these early one morning when we had nothing to eat for breakfast and everything to make these muffins. I used Cup4Cup gluten-free flour in place of the all purpose flour and buckwheat flour in place... read more >


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kfranzetta's Reviews


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10 recipe(s) reviewed. Showing 1 to 10Sort by: Title | Date | Rating

Arabesque: A Taste of Morocco, Turkey, and Lebanon

By Claudia Roden
Knopf - 2006

11th May 2011

Cheese and Yogurt Dip : page 250

With only three ingredients, this dip is very simple, but so delicious. It is great with the Eggplants with Tomatoes and Chickpeas, but also great on its own with pita bread.

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30th May 2011 (edited: 29th July 2011)

Cucumber and Yogurt Salad : page 156

This is a nice accompaniment to many of the dishes in this cookbook. I used small Persian cucumbers, and I salted and let them drain over night.

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1st February 2012

Eggplant Puree : page 154

I made this puree using the Lebanese variation listed at the bottom of the recipe--adding in pomegranate molasses, chopped garlic, and parsley. Delicious!

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11th May 2011 (edited: 29th July 2011)

Eggplants with Tomatoes and Chickpeas : page 262

This recipe is delicious! The pomegranate molasses really adds a special flavor, transforming some very basic ingredients into a delicious dish. I used one 28-oz. can of plum tomatoes instead of the fresh with very good results.

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1st February 2012

Grated Cucumber and Mint Salad : page 44

The orange flower water in this salad adds a nice, refreshing flavor. I would recommend salting the grated cucumber and letting it sit in a colander for an hour or so to try to get it to release some of it's water.

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11th May 2011

Orange, Olive, and Onion Salad : page 48

This salad was very good. I included a Meyer lemon in place of the the lemon juice, as the variation suggests.

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30th May 2011

Pistachio Cake : page 229

This cake was a huge hit, and simple to make. The syrup is key, and very delicious. I might even make just the syrup to use in cocktails.

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This is a good make-ahead salad with an interesting combination of flavors. It was great the day I made it, but it didn't hold up very well the second day.

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11th May 2011

Vermicelli Rice : page 304

I have made this recipe both in a rice cooker and on the stove top and have had much better results from the stove top method. This is a good accompaniment to many of the main dishes in this book.

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This is a nice make-ahead side dish. The combination of the vinegar, dried mint, and garlic adds a nice kick to the zucchini.

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