jenncc's Reviews
25 recipe(s) reviewed. Showing 1 to 25Sort by: Title 
| Date | Rating
Website: Bon Appetit
Terrific Pie! The apples are roasted with sugar, cooled then added to the best flaky pie crust I have made in a long time! Spices are simple - just cinnamon, and crust seems basic (no egg or sugar) but with the sprinkle of coarse sugar on top it's just perfect. I halved this recipe using 2 Granny Smith's and 2 large Honey crisps, making 3 over stuffed mini pies.
useful (0)
Made these as directed EXCEPT I did not have baking soda. In order to achieve the lift and bubbles on the griddle I separated my egg yolks and whites, whipping the whites and then carefully folding them into the batter. I also added vanilla. Served with blueberry syrup.
useful (0)
This was delicious, if not a tiny bit salty (even without salting the meat just before cooking). The recipe calls for marinating up to 8 hours, but that may have been excessive for this thinly sliced meat. I used short ribs and served with a cabbage/jalapeño slaw and homemade tortillas.
useful (0)
This is a really delicious loaf cake. It is moist, flavorful and a nice alternative to carrot cake. I have made it before from Jessica Koslows' cookbook (also on food52) and with just a few modifications I think this one came out even better. The original recipe has a bit more flour and sugar, and a few other slight variations. I followed the Bon Ap version pretty closely but was generous with the spices and skimped on the sugar (by about 1/4 cup) since the I was using slightly sweetened homemade applesauce and the previous cake had registered a little too sweet. Again, I love the sesame toppings' crunch and Halloween aesthetic!
useful (0)
I adapted this to suit our tastes. Specifically, I threw the chilies and ginger in towards the end of cooking, since not everyone in the house likes raw ginger. I did not remove the cooked shallots and served with cilantro and scallions. Hearty and delicious!
useful (0)
Really enjoyed this dish though I did have to use what was on hand - used diced canned tomatoes instead of crushed, and regular pasta instead of egg noodles. Comes together quickly and was a nice change from my usual.
useful (0)
Tender pieces of pork simmered in a deep, savory chili puree- this is a very rich, comforting, stew. I used boneless pork loin roast (did not trim the fat) and added half an onion. Will be eating this with homemade flour tortillas and a little cilantro. Very satisfying!
useful (0)
Great recipe when you forgot to get your chickpeas in to soak! I used more lemon and garlic (personal preference). The texture was perfect but I do recommend peeling your chickpeas.
useful (0)
This review is mostly for the dressing as I strayed a bit with the other components. The dressing was good and I will make it again but makes a very different salad from the fattoush I grew up with (maybe it's the pomegranate molasses). Regardless the tart punch of this dressing would work on most any salad.
useful (0)
This is addictive! Perfect salty-sweet balance and not overwhelming in tahini flavor (I will add more next time). I used the oat addition variation subbing 1 cup (instead of 3/4 cup) oats for 1 cup nuts. I used pecans and almonds with a few tablespoons of flax. This came out nice a crunchy and since I did not stir it while baking it was nice and clumpy.
useful (0)
Love this fast and easy spicy Brussels sprout dish.
useful (0)
Simple and delicious! I love lemon desserts and this one delivered with a moist cake, a light, delicate crumb, and a good hit of lemon flavor. When poking the holes in the loaf I did a few extra to get the lemon flavor (juice) throughout. The glaze seemed a little thin but worked fine. You could skip the glaze but I wanted the extra hit of lemon. I zested the lemon peel in the glaze rather than cut strips and cooked for a full 55 minutes. Next time I may make half the glaze - I had quite a bit leftover.
useful (0)
This has good flavor and was easy enough to put together. Like many reviews on the BA website state, this is a dense little loaf. Mine sunk only slightly down the center (easily covered up my flipping the loaf and glazing the flat side) and was very moist (bordering on dense). Didn't rise much either. I loved the flavor, that said I was very generous with the zest and even added about 2-3 extra Tbsp juice in place of some of the water. I wish mine had been as pretty as the picture because this would be lovely to share.
useful (0)
This came together quickly and had great flavors I would have otherwise not thought to put together. Especially loved the roasted lemon! I used black beluga lentils and jalapeno instead of fresno chili. Will make this again trying various herb and spice combos - looking forward to a zataar spiced version!
useful (1)
I made just the olives and they were great! I will soon try this recipe as intended with the feta and crusty bread.
useful (0)
This is a very good roast chicken, not all that different from my usual, but very tasty none the less. It is special because the method of cooking - partially cutting at the leg joint, allowing you to better read when your bird is done. It also cooks a bit faster with these small adjustments. I added some herbs and tucked carrots and onions in underneath. The buttery pan juices were fantastic with flavors of garlic and caramelized lemon. The roasted garlic was delicious smeared on the chicken meat. Will certainly be using this method again.
useful (0)
This was a wonderful dish! I followed directions/cooking times pretty closely and found that my chicken thighs only needed about 8 minutes on the stove top (after the initial 5 minute browning) and 8 or 9 minutes in the oven. I subbed broccoli for the carrots and thought it was fantastic - the broccoli absorbed so much flavor from the sauce!
Also added some sliced garlic between the chicken and broccoli. The crispy, moist chicken and the flavorful broccoli were great over brown rice and topped with cilantro (no scallions in the house). Will be making this again.
useful (0)
Really enjoyed this fast, easy recipe. We made some thin and crisp and others thick - I enjoyed the thicker ones even if the outside was a little less crisp. Subbed chives and cilantro for the scallions (different flavor but totally delicious).
useful (0)
This is simple to throw together and infinitely adaptable! I threw in some large-ish cauliflower florets and an extra squeeze of lemon and it was terrific. Also, used less oil and had to use a jalapeno instead of the Fresno which worked well. Next time may try adding some chickpeas and olives into the mix.
useful (0)
This was such a great combo. Earthy beets and smooth, creamy burrata topped with a tangy vinaigrette and toasty nuts -yum.
useful (0)
This was a very pleasant surprise. I wanted to do something new with my brussels and this proved to be a keeper! I was worried that the glaze would be overwhelmingly sweet but it was a nice balance of sweet, acid (I used sherry vinegar), and spicy. I did cook my glaze about 6 minutes to get it to thicken but any more and it would have been caramel (any less and it was a little to runny to "glaze"). Also I only made 1/2 the glaze and it was more than enough for 14 ounces of brussels.
Don't skip the green onions they are a nice addition.
useful (1)
This was easy and after reading the reviews I was prepared for it to need a bit of tweaking time wise. I followed the recipe as written other than timing- I turned the thighs, allowing them to cook skin side up for about 2-3 minutes before putting in the oven to get them cook thru. The sauce is wonderful and next time I will double it.
useful (0)
Really enjoyed this on dark leafy greens as well as roasted broccoli!
useful (0)
Shockingly easy, shockingly delicious! I only had time for a four hour ferment but the flavor and texture was still perfect. Crisp edges and plush interior! I used a 14 inch deep dish pizza pan and it was thick enough for sandwiches.
useful (0)
Thoroughly enjoyed this! I did have to adjust to work with what I had - I used edamame noodles and added a little spice (jalapeno) and a squeeze of lime to the dressing. Instead of the veggies included in the recipe I used crispy roasted brussels sprouts and scallions. Confident this would be delicious with the radish/mung bean/celery hearts called for, but those are not ingredients I usually keep around, and frankly it's all about the dressing anyway!
useful (0)