I love these cookies! I used Trader Joe's Dried Blenheim Apricots which are nice and tangy, skimped a little on the Ghirardelli white chocolate chips and used Penzey's dried rosemary (tho recipe calls for fresh) and they came out wonderfully balanced. Flavor was great, texture was nice and chewy with crispy edges and they are even better after a few hours rest.

Love these! Great flavor and texture - a little spicy, chewy and crisp in all the right places, nice cracks and crannies, and no need to chill before baking. I made them largish and had to bake an extra minute or two for chewy cookie centers and crisp edges.

This is a super simple heart side dish. Ok. grating is a bit of a pain, but not any worse than peeling squash - that's the real battle (imo). I used a Red Leicester cheese and added a dash of cayenne pepper. It was delicious.

This is a basic Mac and Cheese recipe,and while it is good, it was a little denser than I prefer. My favorite recipes yield a looser, creamier mac and cheese. I also did not particularly enjoy the addition of onion and bay leaf.

This is a very quick, simple recipe, and a darn good cake too. I made a three layer cake (8 inch) without having to adjust the recipe and filled it with her Perfect Chocolate Buttercream. Moist and chocolatey without being overly rich and heavy. I will use this recipe again for sure!

Just the right amount of sweetness and not overly coconut-y. I halved this recipe.

Reading the reviews was helpful - I cooked in a dry cast iron skillet, added less sugar (cut it to 1 heaping tablespoon) and used only 3 1/2 cups of flour. Came out great! I also used ghee instead of melted butter. I may use the more traditional yogurt over milk next time next time.

These were moist and tasty with a perfectly tender crumb. I ended up with 12 muffins and a small coffee cake (mini loaf pan size). The cornmeal is a nice addition, giving the muffins a bit of texture.

Love this! It reminds me of the Tex-Mex tacos I am always homesick for. Mine doesn't take the 8-12 hours suggested but more like 4 or 5 hours. I have made this in the slow cooker as well (cook time about 5 hours). I do add about 1/2 an onion which I brown before adding the meat.

First time I followed the recipe and it was very good and super simple. The second time around I added the fruit and nuts before the granola cooled completely and cut into bars, and that was also terrific. I always add cinnamon or some other spice to this very versitile recipe.

This is an excellent recipe - thorough directions and worth the effort. Not like a typical focaccia, this is 2 layers of paper thin dough with cheese dropped in between. Great with an arugula salad, or for a more substantial meal with a homemade caponata. I got 2 full size focaccia's and one smaller one. I used the recommended cheese for two of them (delicious) and fontina with torn strips of prosciutto - also great!

I halved this recipe and allowed the rice to caramelize a bit on the bottom for a bit of crunch. Delicious!

This makes for a beautiful cookie - glossy and hardens just enough. I did need an additional teaspoon of milk to make mine spreadable/pipe smoothly.

This is a great alternative to hot cocoa. I used toasted carob (Bob's Red Mill) and hazelnut milk. The recipe calls for 1 T. honey which was a little too sweet for me, however the use of the nut milk could also account for that. Either way I will be making this again, cutting the honey and enjoying!

This made good use of the lingering green tomatoes from my garden. I did add a pinch of chili powder and cumin to balance my flavors a bit.

This came out perfect - creamy, tart, sweet and refreshing! My new favorite Lemon treat. I was worried my eggs may have scrambled a bit so I strained and texture was wonderful. I think allowing the ice cream to "cure" overnight in the fridge was helpful to both taste and texture. Made this again 6/22/20 and I have to say this is the best use of five egg yolks I can think of! So delicious!

Other than scaling this recipe back I followed this recipe closely. It wasn't as spicy as expected and I am not sure how authentic it is but it was delicious served over rice.

Just as I remember as a kid right down to placing a pat butter in each cup. These are plain and can be eaten with savory (roast) or sweet (honey or jam). I agree with other reviews recommending baking at 425 for 15 minutes, then 325 for an additional 10-15 minutes. Cheese, spices or herbs would be a nice addition to these for added flavor.

Not sure if its the best but we enjoy it. I like that this doesn't make a huge amount and isn't made up of mostly mayonnaise. Serve often with a wedge salad.

This is my go-to biscuit recipe, except I sub about 2 tablespoons of the shortening with butter. This rise high and have great flaky layers. I bake mine in a 10 inch cast iron, sides barely touching.

Pancakes for dinner! These were simple and delicious - light and fluffy without being fragile/hard to flip. I did use the juice of 1/2 a lemon (about 2 T.) and I have made these with GF flour with success.

This is a fantastic recipe. I do prefer using half butter half lard for optimal flakiness and flavor. This recipe is easily halved for 7 good sized biscuits (and one tiny knot).

When I am making leftover rice rice pudding this is the recipe I use. It is super creamy and though I prefer to cut the sugar by about a tablespoon, most everyone else likes it as written. I do recommend tempering the egg as well as adding a sprinkle of cinnamon or nutmeg.

I liked this with the following adjustments - added more cinnamon, cloves ginger and nutmeg, decreased sugar to about 3/4 cup using half granulated and half dark brown. I cooked this in individual ramekins for about 45-50 minutes.

I have made this with meat, without meat (using mushrooms/veggies), with sausage, without sausage, with spicy sausage instead of sweet, etc.. I have even left out the tomato sauce, just using crushed and paste tomatoes. It really is best as written, but also infinitely adaptable.

This was delicious! I cut both the honey and sugar by (a generous) half and it was plenty sticky /sweet. The flaked salt made it addictive!

This is a delicious Mexican style rice with a surprising secret ingredient- V8 Juice! The technique of toasting the rice is traditional and helps ensure that the rice doesn't get too sticky, as well as providing a nutty flavor. I did need to add a salt at the table, perhaps because I used low sodium broth.

I only made the Peanut Butter Swirl portion of this recipe. I ran out of heavy cream and had to sub 1/4 cup half and half and it came out great. Nice compliment to my banana pudding ice cream, with very good texture - smooth and doesn't get hard/icy once frozen.

These are good - not as good as the ones I grew up with, better than some I have made/had from bakeries. The biggest difference in this recipe is the lack of yeast in the dough. I have made Maureen Aboods recipe before and with one tablespoons yeast they were far too puffy/pillowy. The problem here is the dough/crust is pretty bland even with that amount of olive oil. This dough does come out a bit harder than I would have liked, and even though they soften as they cool (or you can steam them slightly in a plastic bag) it just isn't the soft, slightly chewy, super thin crust I was looking for. The filling is very good, tho I would not recommend the pomegranate molasses as any leaks will easily burn (from the sugars) which gives them an obvious off- putting flavor. The dough was easy to work with (I used my stand mixer) and I love the simplicity of the recipe but will continue my search for the perfect spinach fatayer.
Upgrading this to 4 stars - I guess they improve with a little time - crust becomes more tender and filling more flavorful. I may try to hit the perfect balance by using a recipe with a little yeast but nice to know it can be made without.

A delicious buttery cookie with a slight crunch of salt here and there. These are fantastic! This makes one large cookie that guest break-up and take as big or as small a piece as they wish. The dough came together fast and rolled out easily. The important thing with this is to have a consistent thickness so the edges don't burn while the middle of the cookie stays too soft. Mine needed the full 40 minutes and came out with lovely brown edges (my favorite part) and a light golden flaky center.

This is delicious! I used a small cauliflower and went with only 4 eggs, and a little less of everything else. Dorie calls it quiche like but I also found it reminiscent of a soufflé. Really lovely along side a steak or roast.

Finally got over my raw egg anxiety and whipped (and whipped and whipped) this up. I opted for the 5 or maybe 6 (?) cloves of garlic and an extra squirt of lemon. It did take mine a bit longer to come together (lots of whipping) but when it did it was divine!

This is a good, basic salsa verde. I added a bit of lemon juice and a sprinkle of red pepper flakes. Nice with grilled eggplant (as recommended on page 304).

Excellent basic white beans. I used cannellini beans and they cooked in less than 2 hours (without presoaking). I have served this with meatballs and, as a side, with oven dried tomatoes.

I wanted to use up some discard and I was low on eggs and this fit the bill. The recipe is a little vague but in the end they were good and pretty simple to throw together. I did hold back some of the flour (about 1/4 cup), used the lesser amount of milk (all I had was buttermilk) and skipped the zest. What makes these interesting (and tasty) is the use of discard, and the long fermentation time (15 hours). What makes them different is the very small amount of butter and no eggs in the dough. I rolled mine thicker than he directs and was happy with the results once I got the oil temp correct (350 worked best for me/about 1 minute cook time each side).
7/14 Made cinnamon rolls with the remaining dough and they were very good (maybe better than the doughnuts!).

Made these as directed except for carrying the butter a little farther until nicely browned. Running low on granulated sugar and was shorted by about a tablespoon in the dough (trying to save enough for the topping). In the end there was plenty of cinnamon/sugar mixture and next time I may make a little less. These were described as "plush" and I would have to agree - nice thick, chewy centers and slightly crisp all around. Will have to compare these to the Stella Parks recipe and see which are better.

These should be called BROWN Butter Pecan Cookies - because of the browned butter these really shine. I was worried they would spread due to the melted butter and after reading the reviews I was convinced a bit more flour would be necessary for the thick chewy cookie pictured on the blog. I added about 1/4 cup bread flour (trick I often borrow from Flour Bakery) and the cookies were rich,buttery, thick and delicious! I used Ashley's method for double scooping which created enormous cookies. Next batch I may just make heaping scoopfuls. Also I was running a bit short on butter so I toasted my pecans in a combination of butter and bacon fat.

As I have said before I am no chocolate chip cookie connoisseur, nor a big fan of the popular cookie, but I think these were really very good. That said the dough was a little brittle and I was afraid it was going to make for a dry/crumbly cookie, but with a a couple quick kneads of the dough it came together. I baked these for 8 minutes as directed, turned the pan and baked another 5-6 minutes. These are puffy without being cakey and the cookie itself has great vanilla/caramel flavor. I did add a sprinkle of salt to these.

Really tasty for breakfast or dessert. The components of this recipe (the pastry and the filling) can both be made ahead and put together when your ready to eat. Lovely and not too sweet.

Good basic cookie recipe. I skimped on the chocolate chips a little (it seemed like a lot). Allowing to rest in the fridge for 2 hours made for a nice chewy cookie with crisp edges.

This is a keeper - great chocolate flavor without being too intense or rich. I made this in a 4 inch springform pan and baked about 21-22 minutes.

These make an excellent small batch of cinnamon rolls! I actually made 6 smaller rolls (rather than 4) but otherwise followed the recipe exactly. Baked 14 minutes.

These are a little fussy ... that said the flavor and texture are great! This is a two day affair but the few pita I made right away (after the 3 folds and 60 minute rest) came out better than most pita. The ones that benefited from the overnight rest were excellent - slight sourdough flavor, soft, just the right amount of chew and most of them puffed up nicely.

So Delicious! Lovely flavor with nice bursts of lemon and cornmeal texture. The sumac is a nice, unexpected addition. Chopping the lemon is a little fussy but well worth the trouble and next time I may add the additional/optional (if you don't have sumac) half lemon as well as the sumac. Not too sweet - perfect for breakfast or brunch.

This is an excellent recipe, worthy of 5 stars, however the crust recipe is skimpy! I wasn't able to push the crust fully up the sides of the pan as there was barely enough for a thin bottom layer! Usually Dorie's recipes are so precise! I was a little disappointed especially since the crust was delicious, and the tart would have been a showstopper if the crust hadn't looked so meager/uneven. The flavors of the lemon custard are wonderful - tart and sweet, while the crust is similar to a barely sweet cookie.

This recipe produces a fabulous, rich loaf. Though it takes time, it isn't complicated and certainly worth the effort. My only worries were when Dorie says (during the first step) that the dough should be a fairly dry, shaggy mass - I had dry for sure, but no "shaggy" and nothing cohesive enough to call a mass. I added a bit more warm water and it eventually came together. My other dilemma was during the final rise the dough are in pans, on a baking sheet - I wasn't sure if they should remain on the baking sheet during baking or not. I went ahead and put them in the oven, baking sheet and all, where they browned quickly and evenly. In fact I did turn the oven down a notch for the final 5-6 minutes of baking as to not over brown the tops (I wasn't so worried about the bottoms since I had the baking sheet under the pans:) They came out lovely both in flavor and texture.

This is delicious! It was fairly simple and I had no trouble getting the cream to thicken/ reaching 180 degrees, especially after following Dorie's tips on her website - put a metal bowl over a soup pot of simmering water (rather than my usual smaller saucepan), whisking "like mad", and not straining the lemon zest. Used her Sweet Tart Dough recipe which is always great. It definitely benefits from setting in the fridge overnight (4 hours was not quite enough).

Yum! This is a moist, tender cake with chunks of pear and sweet little morsels of prune. Honestly I hesitated on the prunes, not that I don't like them, I do, but I just thought the pear/brown sugar/hazelnut flavors would be enough to carry this cake. I am so glad I decided to throw then in! The addition reminded me of a delicious, homey dessert I had in France. The options for this cake are limitless - Dorie suggests apples with raisins or currents. I think dried apricots or tart cherries would also be great. I am sure the ground hazelnuts added to the moisture in this cake, I did not get much hazelnut flavor however.

Love this recipe. I have done it with potatoes and green beans but I'm sure the addition of asparagus and fennel would be great. I will say that you need to adjust your cooking time / when you add the other veg depending on your type/size of potato. Mine cooked very quickly and were ready by the time I was to toss in the green beans. I had to remove them, and put the beans in alone to let them "catch up". Also added chopped garlic towards the end of the cook time.

Definitely one of the healthier granolas I have made, however the spices did not come thru and the flavor would have benefited from a bit more honey or perhaps a substitution of maple syrup. I just felt these flavors fell a little flat. I have made other low sugar granolas, often using maple syrup and more spice, which I prefer. The texture was good and I liked the addition of sesame and flax. This was a perfectly acceptable granola for adding crunch to my morning fruit and yogurt, but not great as a stand alone or add milk granola.
The author includes a recipe for applesauce that may make a difference in the results, but I used an unsweetened grocery store brand.