This is a really comforting, delicious, fussy rice pudding. It is baked at 325 for 1 hour 45 minutes, stirring every 10-15 minutes! If I weren't stuck at home with some time on my hands I would not have even considered this recipe and I had my doubts - it seemed very milky and looked like it wouldn't thicken but in the last 15 minutes it really came a long way to produce a custardy rice pudding. It was in no way dense using an 8 x 7 pyrex with deeo sides (Lebovitz warns that if the vessel is too wide the pudding could become heavy and dense). I initially cut the sugar to a heaping 1/4 cup, then half way thru cooking realized it was not sweet enough and added another scant 1/4 cup. Next time I may start with 1/3 cup, tasting along the way. Also used 2 percent instead of whole milk and it seemed to work fine. Did not make the plum topping this time around.

This is indeed easy and I enjoyed the cornmeal/polenta crunch of the crust. The dough was very soft so I had to use a small (2 inch) biscuit cutter to make the top crust. I used a local plum jam on one half and a ginger marmalade on the other. The plum was a little too sweet (my mistake), the ginger half was much better - next time I will be sure to use a lower sugar jam or marmalade. My only disappointment here was that the crust did not stay as crisp as I would have like - not soft and mushy by any means, just missing that crisp crust (especially by the time it was served- 9 hours later:(
David claims this tart is better the following day however I would have to disagree because of the crust. Polenta crunch gave me some satisfaction but not enough. I will try this one again because of its simplicity and with the right jam and timing I think it could be great!

I par-baked the crust and strained some of the juices from the garden tomatoes I used, but otherwise followed the recipe. Crust was light and flaky, creamy goat cheese got nice brown edges and tomatoes were cooked but still firm. I used thyme, chives and fresh oregano for the herbs and tucked in some oil cured black olives. Because the crust was par-baked I baked the tart at 400 for about 30 minutes.

This was delicious and came together easily. I had to sub a few things - used fennel and chickpeas instead of the potatoes and honestly I think I would do it this way again. The fennel caramelized nicely as it roasted with the chicken and I kept the chickpeas aside with the leeks. Once you add the leeks (and in my case chickpeas) make sure the pan is not too crowded so your chickpeas can get nice and crispy. I used a combination of drumsticks and breasts, removing the latter at about the 35 minute mark and the breast at around 50 minutes. The yogurt sauce tames the spice for a perfect balance.

Loved this simple cookie/cake! I halved this recipe and baked in an 8 inch loaf pan. I wasn't sure what to do with the "very coarsely chopped" almonds so I used them as topping, slightly pressing them into the cake. I added anise to the dough and left out the orange zest (none in the house). Next time I will definitely make the whole recipe, add the zest, stick with anise and perhaps add just a tiny smidge more salt (because I love sweet/salty things). What I won't do is cook it in a loaf pan since I think this hindered the middle section from getting the lovely crunch that the edges got. This is a break apart type of cookie - a little messy but lots of fun and super tasty.

Some where between a sweet(ish) cake and a bread, this is a very satisfying loaf. Works as a breakfast bread with coffee, or served with dinner. I did add a fine grating of fresh ginger, and since I was using a soured skim milk I added a couple tablespoons oil. Aromatic and earthy, if your looking for a bread that sits at the crossroads of sweet and savory this may be your loaf.