I love Molly Wizenbergs recipes and this one is no exception. This is a terrific version of my favorite comfort food - creamy, rich (without eggs!) and lovely vanilla flavor. I love it warm with a sprinkle of cinnamon. I skimped on the sugar by a couple tablespoons and it was perfect. Cooking time was exactly right.

These were simple in both execution and flavor, but oh so satisfying. I added a sprig or two of thyme along with the sage and dressed with truffle olive oil , salt and freshly cracked pepper. This could easily become a more elaborate dish by adding slow roasted tomatoes, more herbs or pancetta but we enjoyed it as written.

This recipe was good, however I expected a little more punch from the wonderful ingredients that went into it. Mine came out a little dry (perhaps slightly overcooked though I took it out early??). I was wishing I had some pesto or some "melty" cheese on top.

This impressive cheesecake taste great with a truly luscious texture, and was surprisingly easy to put together. I made a gingersnap crust (following the crust directions provided). I did not use all the sour cream topping as it seemed like a lot and I wasn't sure how necessary it was. Next time I will use all the topping, spreading a thicker layer around the edges where it cooks fastest, and the sour cream became a little dried out (not pretty). Overall this is a great recipe but I am not opposed to adding a little lemon juice and zest or perhaps some almond extract. One final note - the topping contains vanilla extract, which slightly "muddied" the lovely bright white of the sour cream. Definitely make this a day ahead so it can set properly.

I have made a lot of pumpkin pies in my life and this one certainly has potential, but next time I will up the molasses and decrease a bit of the sugar. I missed that molasses flavor I love. I also doubled the spices which was needed.

Not quite the Skordalia I am used to, but very good none the less. I added parsley rather than mint and served with lamb kabobs - it was delicious.

This was a simple and satisfying dish. I also added the garlic that was used in the preparation of the white beans back into the dish, as well as a few handfuls of kale. The white bean recipe (also on epicurious) is quite delicious on its own and has served me well as a base recipe for other dishes.

This rustic tart comes together easily and is another one of those recipes where the simple ingredients add up to something wonderful. My one complaint is that it can be hard to get all the apple in to the crust but not worth doubling the crust recipe (even though it is delicious). Nice change from the usual cinnamon/spice apple combo.

I can't always use the drippings when we smoke our turkey and I like to make the stock for the gravy ahead of time. This year I made a half recipe and did not have the wings so just roasted the veggies with the neck and giblets and it came out great - savory and flavorful. I use this as a component the epicurious recipe Rich Turkey Gravy with excellent results.

EXCELLENT! Nice and crispy skin with moist, flavorful meat. This was not quite as simple as my usual roast chicken (throw it in the oven and forget it for about an hour), in that it involves a little basting and flipping, but it is well worth this tiny effort! I read many of the reviews and will agree that the fennel does not need to be precooked. Also the veggies that are outside the chicken end up so nice and caramelized so I put only lemon wedges and some of the herb mix in the cavity. Added carrots, potato and onion.

These are a bit finicky but with a little work and some tweaks they were tasty and looked great on my cookie platter. I used other reviewers suggestion of adding a couple extra tablespoons of butter to make the dough a little easier to handle. In the end they were beautiful but I can certainly see how this dough could be a bit tricky right out of the fridge. It helps to let them warm up before attempting to roll. Even the cracks in the dough were easily smoothed out on the baking sheet.

This is a very humble little cookie - simple in flavor and technique (food processor, slice and bake).
The dough is firm enough to form perfect little rounds and comes together easily in the food processor.
These were enjoyed by all but I think they could use a little something extra to make them special.

This is a whimsical take on a favorite combination. With banana pudding in a cookie crust (I used graham crackers and a few ginger snaps) topped with a peanut butter whipped cream this was a decadent special occasion dessert. I followed other reviewers suggestion of adding roasted bananas to the pudding and it was delicious but if I were to do it again I would definitely add a bit more cornstarch to help with the set up. Also the four bananas made more than enough pudding for my crust so next time I would only incorporate 2 roasted bananas and use 2 sliced bananas throughout. I also reduced the sugar in the peanut butter layer by a couple tablespoons - it was still plenty sweet. Because my pudding did not properly set (due to the roasted banana addition) I froze the pie and served it as an "icebox" pie.

Followed recipe to a "T" and was rewarded with a delicious dish. I did have to leave the cauliflower in the oven about 6-8 minutes longer.

I have made this several times, sometimes subbing a couple cups wheat flour for the white, sometimes making the dough over three days, and it's always pretty good. The dough is easy to work with (mixer does most of the work) and it results in a crust with just the right amount of chew. Longer fermentation gives better flavor but the one day/overnight produces a solid crust.

This is simple, delicious and less mess than oil fried chicken. Came together quickly, but I believe adding spices to the mix helped the flavor greatly.

Delicious and spicy! Decreased the cayenne by half and it was plenty hot.

Followed this recipe exactly with the exception of making the crust. It was wonderful! I did have extra filling which I prepared in a muffin tin - crustless. Both were very satisfying with a simple salad.

These were delicious with or without the garlic sauce. Juicy and flavorful!

O.k. so there is room for improvement on this one, and although I kept saying it wasn't so great, I kept eating it! Strangely addictive. It is certainly more brittle than granola, so I hesitate to put it in the breakfast brunch category, but it is a nice topping for yogurt and fruit. Next time I will spice it up a bit more (though I already added ginger that was not in the recipe), and use more orange zest to brighten the flavor.

Smooth and delicious without dragging out the double boiler or strainer! All ingredients go straight into the pot and comes out creamy and smooth. Love this!

This is easy and delicious. I did feel that sauce was a touch too sweet even though I skimped on the honey - next time I may skip it altogether. The roasted garlic and caramelized lemon add enough sweetness. Served over cauliflower mash alongside a salad.

Nice variation on Sausage and Peppers. I added a serrano pepper for a little extra kick.

I thought this was great with the addition of cumin and a little extra spice.

This were crisp and flavorful. Great crunch with creamy centers. They can also be cooked a little longer (under broiler) flipping to give all four sides a good crisp if you really need them to stand up to dipping or a sauce. Love this and will make again. Can also swap the herbs to change up the flavors.

These are great but the cook time was too long in my oven - 8 minutes, then flip to broil for 3worked better. I made them gluten free using 1/4 cup coconut flour, 1/4 cup sorghum, and 1/2 cup superfine brown rice flour. I was a tiny bit more generous (1/2 Tablespoon) with the butter and did most of the mixing in the food processor.

This is a terrific marinade - spicy with the warm flavors of cinnamon, allspice and a kick of habanero (or scotch bonnet), but not overwhelming. I used 2 dried habaneros, 1 dried chipotle toasted and reconstituted, halved the recipe and used one spatchcocked chicken. I think pieces would be easier to cook/maneuver on the grill but it was definitely moist and delicious.

I dirtied almost every dish in the house but this was worth it! I started with half homemade chicken broth and half water, 3 medium size chicken breast and I only had 1 28 oz. can hominy but this came out hearty and delicious. Terrific served with avocado, cracked pepper and a squirt of lime. Next time I will plan a little more and toast the pumpkin seeds in the same pan I will be using for the soup, not bother with the spice grinder and just use the blender (which I will use for the veg puree) and shred my chicken a little more (personal preference).

Loved this take on carbonara! Fresh corn is used in place of the usual eggs to create a luxurious sauce. I lightened mine a bit by using half and half which worked well. As many reviewers suggested I heated the sauce lightly and cooked the spaghetti last so I would have a warm pasta dish. I also sautéed my corn with some minced garlic for a couple minutes.

This is a good "everyday" granola - easy to throw together, not too sweet and stays crisp in milk. This is not a clumpy granola which is usually my preference but I'm pretty sure with an added egg white it would cluster. I rounded up the cinnamon to a full, generous teaspoon and as others suggested added 2 tablespoons maple syrup to the honey.

A beautiful and delicious pie crust. I sometimes sub a bit of cake flour for some of the all purpose to get a super flakey crust. Either way this is a keeper.

These are great- a delicious pancake with a little stretch. Will def make these again and may experiment using a combination of flours.

This was very tasty and pretty easy to put together. I crisped my tofu (the most tedious part of this recipe) while my rice cooked and my broccoli roasted (my addition). The flavor was a nice balance of salty/sweet with a little kick of spice.

My favorite Cinnamon Rolls Recipe! Simple, and I love the cream cheese glaze. I usually make the night before then let them sit out about 90 minutes before baking the next morning. These are soft, sweet and moist and my go-to rolls.

This was terrific on ice cream. I shorted the sugar a bit and added a few tablespoons sweetened condensed milk which (IMO) improved the flavor making it a little more milky and rich.

This is wonderful - fragrant with spice and aromatics, tangy and bright from the the tomato base and rich with cream. Hits all the right spots!
I broke open and used 3 arbol chilies and found it to be the perfect spice level. Also I did not add the husks of the cardamom to the pot since they don't break down.
Served with basmati rice and cucumber raita.

This was quick to come together and quite tasty! I did add a little extra spice and some chicken to make up for using less cauliflower.

Simple and tasty! The recipe suggests discarding the garlic but don't do it! It is wonderful spread onto toast or incorporated back into the final dish (Sausages with White Beans in Tomato Sauce). These beans are great on their own or as a starting point for other dishes. I used freshly dried beans from my garden and the cooking time was half of that suggested - so keep an eye on them depending on how fresh your beans are.

Tart Apples play well with warm brown butter and vanilla. This is rich and delicious but not overly sweet. The apples are very much a back drop to the brown butter/vanilla combo. I may try squeezing in a little more apple next time. I used Granny Smiths which I think helped brighten the flavors.

Simple and delicious. I made this in a deep dish ceramic pie plate and let it cook about 10 minutes longer. I skipped the sugar on top and it came out plenty sweet. Beautiful dessert!

This is rich, delicious dish full of complex flavors and just the right amount of spice (without being "spicy"). I appreciated the addition of cloves and cinnamon which added another layer of flavor beyond the usual chili heat/spice. Used black soy beans which are a good, lower carb substitute for traditional black beans.

I thought this was a wonderful addition to the Thanksgiving table. I always look for something with a little punch of acid or heat to add to the meal and this was it - earthy, tart umami flavor with a little kick of spice. Comes together quickly and delivers a lot of flavor.

Quite delicious and a beautiful addition to the cookies tray. These are not as labor intensive as they seem. I did vary the order of things a bit - I placed a cork in the center of each cookie (in the muffin tin), sprinkled the crumble, and repeated with all the cookies. After the all the cookies were topped with crumble a placed a teaspoon of jam in the center of each. This worked perfectly and kept the crumbs from getting into the jammy centers.

Everyone really enjoyed this - custardy moist inside with crisp edges and not too sweet. I halved the recipe but used the full amount of pecan topping which gave it the perfect crunch.

I loved the crust - LOVED it. The pie was pretty darn good, however mine needed a bit more sweetness - perhaps a sweeter apple would resolve this? I think next time I will use a combination of Granny Smiths and Honey Crisp apples.

Tasty, light and crisp. I used cherries, sliced almonds and sunflower seeds, maple syrup (instead of agave), and decreased the salt to a scant teaspoon. This did not "clump" for me but I enjoyed it just the same.