ladotyk's Reviews
25 recipes reviewed. Showing 1 to 25Sort by: Book Title 
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The New Best Recipe: All-New Edition
By Cook's Illustrated Magazine, John Burgoyne, Carl Tremblay, Daniel J. Van Ackere
America’s Test Kitchen - 2004
I've made this recipe many times now and it has not failed me, even on a back country hut trip in the dead of winter! Yes the batter is thick but that is the style of the pancake: light and fluffy. It easily accepts additions like mini chocolate chips, banana slices, etc.
useful (1)
This came out perfectly and to rave reviews from my breakfast guests. The challah is the backbone of this dish so I definitely recommend going to the effort of buying (or making) a high quality bread.
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These turned out great and weren't difficult at all to make. As a personal preference for the spices, I found it a bit too salty and would recommend cutting back to 1/2 tsp to keep the flavors in balance. Also next time I would add touch more of the rum glaze
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This is a very simple recipe which works but isn't overly special. Note that the puff pastry dough can be difficult to deal with if it sticks to itself while thawing in the fridge. I did like the suggestion to twist them before baking and serve in a tall glass to make them more elegant.
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I had such high hopes for this recipe and it ended up disappointing me. Perhaps it's nostalgia for the overly salted soup-mix dips we grew up with, but I found the flavor lacking and the ratio of veggies too high to be dip-able.
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This recipe really worked for me. I loved the contrast of textures and flavors between the toasted bread, the smooth bean paste, and the tangy chutney style topping. Watch the garlic because for me one raw clove ended up overpowering the entire spread after it had time to sit in the fridge. Consider lightly sauteing the clove first or reducing the quantity.
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These eggs were a hit; I got asked for the recipe after bringing them to a party. There may be just a touch too much vinegar flavor overall, but otherwise I have no complaints.
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This is one of those classic, simple recipes that works well. It's not fancy but it's not meant to be. I increased the potato ratio and melted some gruyere on top to make this a hearty dinner.
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Website: Smitten Kitchen
You will never make the box recipe again. The nutty brown butter, the subtle saltiness will make you reach for square after square until you are quarreling with your friends over the last bite (which you will magnanimously split).
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Website: Smitten Kitchen
This is an excellent recipe for a special occasion (or Tuesday night, but probably not *every* tuesday night). I've made this twice, once fully gilded with cream and butter and once with more modest portions and it seems impossible to end up with a dish that is not creamy and perfectly seasoned. It never ceases to amaze me just how small a pot of spinach will reduce so next time I will try wilting the spinach only slightly to leave a little more body, and hopefully more nutrients.
useful (4)
Website: Smitten Kitchen
I really enjoyed the flavors and textures of this recipe. I tried to serve it as a main course, however, and found that the meal grew tiresome by the end. I would instead recommend it as a side dish to complement grilled chicken or lamb. Additionally I just thinned some smooth hummus (Sabra brand) with olive oil to make the dressing instead of buying tahini.
useful (2)
Website: Smitten Kitchen
This side dish is elegant in its simplicity. There's no fancy ingredients here; instead the focus is on using a few fresh ingredients cooked until just tender and serving immediately. This is a great way to get some veggies on the table and enjoy that summer garden bounty.
useful (3)
Website: Smitten Kitchen
This is a wonderfully refreshing and unique drink to serve at a summer BBQ. The recipe is simple but deceptively elegant; the combination of watermelon and lemonade complement each other very well to please both kids and adults. I altered the recipe slightly to suit my own personal taste by eliminating the simple syrup and relying on the sweetness of the watermelon juice (with a small amount of sugar, to taste) to balance the lemon juice. I like my lemonade to have a strong, tart flavor but if you like yours sweeter then follow the recipe as-is. Deb suggests bubbly and/or vodka variations, and I couldn't agree more!
useful (2)
Website: Smitten Kitchen
This didn't turn out very well when I made it, but I see a lot of potential so I want to pass on my lessons learned.
I found that it helps to roll your dough very thin to make sure you have a crispy flatbread instead of a chewy flatbread. It's difficult to get this texture consistently but you probably will just need to practice a few times to understand what thickness produces the best final texture. (Likewise you don't want to make it too thin because the bread will tend to burn).
I sprinkled the rosemary and salt on top but found that they mostly fell off after cooking. It would be good to go over the dough with a rolling pin to ensure that the seasonings get firmly pressed into the flatbread.
useful (2)
Website: Smitten Kitchen
I wanted so much to like this recipe, but it just didn't work for me. I think my error was in choice of ingredients so I would recommend trying this, but with a few cautions. I bought a very pungent, salty feta from the deli and it ended up being way too overpowering. Coupled with brine cured olives, the entire spread was intensely salty. The kalamata olives also stained the cheese an unappetizing purple/brown color, and I found because of the dingy appearance most people didn't even taste it. Were I to make this again I would seek out milder flavors to ensure that they played nicely together, and probably do a better job of rinsing the ingredients, the olives especially. As an appetizer this may work well as a thin slice of feta on toast topped with a sun dried tomato and olive tapenade.
useful (2)
Website: Smitten Kitchen
If you have the time to make these, make these! It does take 6 hours of slow cooking but you won't get tender, fall off the bone texture any other way. (I tried to cheat the second time I made these, and it didn't compare). The flavor of the sauce is subtle and yet unmistakable at the same time. I would highly recommend buying some good smoked Spanish paprika to really give the smoky, earthy depth to the seasoning. It is probably my most favorite spice in my cabinet and can be used for a whole variety of dishes.
Two bits of advice: 1) Don't skimp of the foil. The juice will find a way to leak out of any seam you have on the bottom or sides, and you don't want to loose that juice! 2) Watch your sauce carefully as you reduce it down. It will continue to thicken as it cools so make sure that you don't reduce it down to caramel.
useful (2)
Website: Smitten Kitchen
This has become my go-to recipe for a delicious and simple chicken dish to make for a group. Like a lot of Asian meals this one has a host of ingredients, but once everything has been chopped and measured it's just a matter of mixing and marinating. I've only made this using the roasting technique (not grilled) and it's been consistently great each time. The only time it was less than stellar was when I bought some overly greasy chicken thighs, so be sure to use a high quality meat. Per Deb's recommendation I served mango slaw on the side and also made a batch of coconut rice (http://www.entertainingrecipes.org/side-dish/asian-coconut-rice). If you roast your chicken pieces you should end up with a lovely sauce that you can spoon over the rice. Your guests will love you!
useful (4)
Website: Smitten Kitchen
Holy wow, I can't wait for summer so I can make this again. This is definitely one of those recipes where you want to use the freshest ingredients possible. I was surprised (though probably shouldn't have been) how toothsome the pie was from the fresh corn. In essence you are just warming the pie and crisping the crust, not undergoing a long baking period, so the texture of your filling won't get mushy. Seeding your tomatoes is a must to make sure extra liquid doesn't puddle at the bottom. This may just be a consequence of peak season goodness, but it's probably worth patting them dry with paper towels if soggy crust is a deal breaker.
useful (3)
Website: Smitten Kitchen
The whole is certainly more that the sum of its parts in this delicious pizza. Salty, smoky bacon combined with melty cheese, fresh herbs, and a runny egg yolk on a crispy crust is WIN all around. The recipe calls for 3 eggs but I think you could crack 4 on top to ensure that each quarter of the pizza has its own egg. Don't worry about having this for breakfast either; it's great any time of day!
useful (3)
Website: Smitten Kitchen
I'm always on the lookout for simple, vegetarian recipes so this version of baked eggs fits the bill nicely. It's not particularly fancy or special, but it's a nice one-pot dish of comfort food after a long day. I'd recommend partially covering the pan with a lid to help the whites set up without cooking the yolks solid. Letting the yolks run over the spinach mixture really brings the dish together.
useful (1)
Website: Smitten Kitchen
This is my first introduction to panzanellas, and what a great way to celebrate a bounty of spring asparagus and leeks! It's substantial enough to be a light main course but it also works great as a side for a bigger meal. My only advice is to dress the salad first and then add the croutons just before serving. The first time I made this I added the croutons before dressing and by the time it got tossed and brought to the table they had gotten soggy.
useful (3)
Website: Smitten Kitchen
This cake is incredibly simple to make and yet manages to capture the essence of summer. I even made this at 9,000-ft altitude and it came out wonderfully. Don't forget to sprinkle the sugar on top (like I almost did) because it does help the strawberries to get nice and gooey, and makes a delicious crunchy crust.
The recipe calls for a 10" pie dish but I only had a 9" one available. The batter fit but I had one minor spillover during baking, so if you have a smaller pan you'll probably want to put a baking sheet below it. I would recommend using the larger pie dish if you have it because it will make the cake slightly thinner and allow you to put the full pound of halved strawberries on top (I ran out of room).
useful (5)
Website: Smitten Kitchen
There's probably 100 ways to make this recipe, but I'll take the one right here. I was hosting dinner for a large group and I wanted to make a one-pot dish we could all share family style. What a hit! I also like that you only have to simmer this for as long as it takes to cook the rice, about 20-30 min. Letting it sit off the heat with a lid on for a bit also does help the rice to absorb more of the flavorful broth and help all of the onion, peppers, and chorizo come together nicely. It makes plenty so I say go make a full batch and place your leftovers in the freezer to enjoy later.
FYI there are a lot of good tips from Deb and from the commentators on the website.
useful (5)
Website: Smitten Kitchen
I found these tacos to be relatively quick and surprisingly tasty. I was worried about the radish in the slaw since I am not a huge fan, but when balanced with the squash, lime, cilantro, and feta, the flavor was divine. The only thing that marred the experience was my corn tortillas which split down the middle, however that was my own personal lesson learned. I will either use flour tortillas next time or just be sure to warm the corn tortillas first in a skillet versus the microwave. A dollop of sour cream on top was the perfect touch.
Bottom line, a great vegetarian summer meal to make mid-week.
useful (2)
Website: Smitten Kitchen
I love these tacos. They are so simple to make and they are infinitely adaptable. The key, though, is to toast the tortilla in a skillet to ensure a slight crunch when you dig in. Top with some hot sauce and enjoy!
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