| This recipe makes for a moist, tender, juicy chicken. I did have a little trouble with the flipping of the chicken - it did stick even though it was thoroughly dry and my pan was hot when I put it in. No matter, it was tasty and I will be making it again. But for a "last minute" chicken you can't beat Thomas Keller's Roast Chicken (found on epicurious). |
| From: The New York Times (reviewed 12th September 2022)I'm not much of a zucchini fan but I though this was pretty tasty. Simple to prepare and hearty enough to be a dinner salad. The maple isn't as weird as it sounds. |
| This was a tasty take on a Middle Eastern classic. Especially loved the funky, savory yogurt-blue cheese sauce. My pine nuts seemed to absorb most of the butter during toasting so I didn't really have any of the "warm chili butter" to drizzle, but delicious none the less. |
| From: joy the baker (reviewed 15th October 2017)This comes together quickly (verses other pizza recipes I have made). Technique is very good - I achieved the crispy edges and bottom with additional 7-8 minutes in the oven (directly on rack). However the flavor of the dough is well, just bread. What makes it special is the crisp, cheesy edge and the fact that the sauce is on top (ladled on after pizza comes out of oven). Which brings me to the sauce - I found it much too sweet, even with half the sugar. Lesson learned - taste the tomatoes before adding sugar! Also, may let dough rest overnight in fridge to increase flavor.
I should add Joy's recipe is originally from Zingerman's Bakehouse. |
| If you like za'atar you will appreciate these! Love the addition of sumac for that tang, and lemon zest for a bit of a floral note. I used both sliced and silvered almonds. |
| Hmmm... I have mixed feelings about this one. The flavor of the dough was really good, probably due to the amount of olive oil. However the texture was a bit too chewy and if it was left in the oven for over 7 minutes it was absolutely crunchy, not in a light/crisp way but more hard. Too hard in fact to wrap around my labneh, cucumbers, black olives etc. We ended up eating the crunchier ones with soups and brothy beans and the more pliable ones for sandwiches. I know some like a crispier flatbread and if so this is the one for you. |
| From: Epicurious (reviewed 2nd June 2016)Made for Mother's Day brunch and they were DELICIOUS! I took off a star because I had to add a lot of flour (well over a cup!) to make a workable dough. Was very worried they would not be moist and tender but they were perfect - nice tender crumb, and not overly sweet! And the best of all, that extra flour in the dough produced about 4 extra rolls.
Made the dough the night before and shaped/baked the morning of. |
| From: Smitten Kitchen (reviewed 16th July 2016)Really enjoyed this topped with walnuts, strawberries and a little honey. The texture was smooth and light. Repeated for breakfast with granola and berries. |
| From: Serious Eats (reviewed 3rd September 2021)While the flavor is very good (slightly sweet), the loaf itself is a little lackluster - it didn't rise much and if your looking for a crusty loaf, keep looking. I don't mind the soft exterior and the tight crumb but I do wish there had been a little more oven spring. I will probably cut it crosswise (horizontally) to make average size sandwiches. If I make this again I will definitely put it into a loaf pan. |
| This is actually two juice recipes. I have made both the Beet-Utiful Power Glow, and the Everyday Green Juice which to my surprise I liked much better. |
| From: The Kitchn (reviewed 23rd September 2016)This is a very tasty cake, perfect for any fillings/topping. It has a very tender crumb and is plenty moist. I had to take it out of the oven at about 24 minutes and it was perfect. |
| From: All Recipes (reviewed 13th November 2023)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. |
| Made this to go with some Thanksgiving leftovers and though I thought it was satisfying I don't think this could have replaced the stuffing on a Thanksgiving table. That said this is a dish I will make again with chicken or even as a light and tasty main dish.
Update: I added some andouille sausage to this and it was even better. |
| From: Rancho Gordo (reviewed 17th November 2016)This was a simple dish with a powerful punch of flavor! I used Rancho Gordo's Pineapple Vinegar, but any fruity vinegar will do. It has sweet/tanginess from the Xoconostle, and deep earthy flavor from the wild rice. I toasted my pine nuts in a little butter to give the the salad an extra rich, toasty crunch. The xoconostle could be replaced with a date/ dried cranberry mixture. |
| The earthy, tangy, nutty flavors of this salad are very satisfying. I played with this a bit - roasting the broccoli instead of steaming and using pistachios instead of walnuts. That said I am sure this would also be excellent with walnuts and when I have them on hand I will certainly make it as written. The yogurt dressing is delicious and gives the salad great zing!
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| This is the first less than excellent loaf I have made from this book. That said I am not sure if I possibly over proofed the dough? It is quite wet with the potato water plus the two cups and I had a hard time getting any gluten structure to develop. There is also a lot of yeast in this one (about 2 T.). I did like the flavor and it did come out of the oven with a nice crisp crust but it was a bit crumbly. I also feel like this recipe is a little more vague than others in the book. I may try it again with less water and less rise time. |
| I made this for a tomato tart (epicurious recipe). This dough comes together easily but you do need to consider time for a rise and short rest. The dough is very workable though I am not sure you could crimp or make any kind of intricate design with it. It must be rolled pretty thin and cooked till crisp. I took my tart out at the suggested time and the bottom was still soft but with another 10 minutes it was nice and crisp. |
| I have made these many times and I have found that though I use whole wheat flour to feed my starter, the tortillas themselves are softer/more pliable when made with at least 1 3/4 cups AP flour. The whole wheat version has great flavor but can become a little stiff after they cool. I do heat my milk and fats in the microwave until fats have nearly melted, give them a stir and add to the other ingredients.
Note: When I am using a very sleepy starter or if I use discard, I sometimes add 1 teaspoon baking soda. |
| This is the plushest, most tasty pita I have made in a long time. This has just the right chew and extra flavorful from an extended ferment and the good dose of olive oil. I made a half recipe and each one puffed nicely. Never made pita with egg ( this calls for egg whites) and I was pleasantly surprised.
Make these all the time and have realized that the perfect "puff" is accomplished with a thin-ish pita (closer to 1/8 inch thick) and oven temp of 500 (550 was too hot in my oven). Also they can also be baked 3-4 at a time on a baking sheet. |
| From: The Food Network (reviewed 15th December 2022)Great whole wheat version of Molly's pita recipe. Really good flavor and wonderful fluffy texture. I was getting a lot of cracks on the underside of my pita (the side that was on the counter during rolling and face down on the pan during cooking) so I flipped my pitas face down on the pan to cook (counter side up/ rolling pin side down) and this helped a lot! The cracks of course don't effect the flavor but can tear more easily when trying to stuff or scoop. Every pita puffed/had a nice pocket. Love that these can be baked 4-5 at a time on baking sheet. I usually bake 3 minutes, flip and bake 1 minute more. |
| This is a wonderful loaf of bread! I love milk bread but wanted something a little more wholesome. This came together easily, had perfect crumb and terrific flavor. The crust was so tasty and little chewy, while the interior was plush and soft. I brushed the loaf with milk/water without adding the sesame seeds, and got a beautiful brown crust. I cooked about 45 minutes, tenting the loaf at about the 30 minutes mark. |
| Made with fresh fava beans, I used a bit less salt and charred them on the grill (about 8 minutes per side). Ate the pods and all - delicious! |
| From: Sugar Geek Show (reviewed 27th April 2022)This is a wonderful white cake - moist and fluffy with a tender crumb. The frosting is also great - comes together easily, not too sweet, and pipes well. I did have some air bubbles but those were smoothed over with a slightly warmed offset spatula. |
| From: The Cake Bible (reviewed 17th December 2023)This is falls somewhere between 3 and 4 stars. Mine was slightly dry. Liked the flavor - could up the spices a bit. Good use of leftover egg whites. |
| Finding myself with leftover buttermilk and egg whites I went looking for a way to put them to a good use. I found this recipe in Rebecca Rather's book calling for all the requisite ingredients. I was a little hesitant since I have had mixed results with her recipes but went ahead (minus the Jack Daniels buttercream). This cake was a beautiful snow white with a tender crumb and extremely moist. I put a thin layer of strawberry jam between the layers and a cream cheese frosting on the top only. This was a decadent and delicious cake that will certainly be making again! |
| 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. |
| From: food52 (reviewed 24th December 2016)These didn't look like much - they were darker than the website's photo and the peppermint pieces weren't as visible as I had hoped but I loved the unexpected hit of peppermint. I did decrease the chocolate chips to 1/2 cup and that was plenty. The peppermint flavor was there and the texture of these cookies were great the day they were made (chewy with crisp edges), but afterward they became very hard. In my second batch I cooked them barely 10 minutes and took them out while still very gooey (as the recipe states) and they were much better. |
| From: My Cake School (reviewed 1st January 2018)This terrific, moist white cake with a delicate crumb and nice vanilla flavor. It uses the reverse creaming method (cream butter into dry ingredients) and incorporates butter, vegetable oil and buttermilk insuring a very moist cake. |
| This came out great and in fact I would say its my favorite from this book, but I think the White Bread with 80% Biga (page 106) has a slight edge, as far as the non levain breads go. This is advertised as having a "thin crisp crust" which it does, but also chewier (in a good way) than other breads I have made from this book. The crumb was nice and open and the bread itself is delicious. I did not shape in the fendue shape but may try that next time. |
| This is a great loaf! The bulk of your dough is pre-fermented which gives fantastic flavor. The biga is a bit stiff making this an easier dough to work with compared to some of the other high hydration doughs in the book. On bake day I divided my dough after the initial mixing and added olives to half during my first fold. My dough needed a bit longer in the proofing basket but had great oven spring, nice open crumb and a crisp, crackly dark golden crust. This may be my new favorite recipe from this book and I will be making it again. The olive loaf was delicious and I think this dough lends itself to many different add ins. Made this 6/13/21 with a scant cup of black and green olives. Did not reduce salt but if using more olives (which the loaf could def handle) I would cut the salt a tiny bit. The crust was super thin and crisp, with a creamy interior and open crumb.
1/21/24 I continue to make and love this recipe. It is also highly adaptable - today I added rye and some whole wheat flour with wonderful results. |
| Terrific white bread! This uses the same dough as the White Sandwich Bread recipe (page 40) with a different shaping technique and vessel. I used a Staub Cocette. After 50 minutes baking in the dutch oven (on a baking stone) you remove the bread and place it directly on the stone to brown the bottom and sides more evenly - this is necessary since the pan is not preheated and the baking temp is only 375. |
| The tomatoes really make this bowl of beans anything but ordinary! So good! I used dried cannellini beans cooked with fresh sage, rosemary, oregano, garlic and a good dose of olive oil. |
| 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. |
| Hearty and delicious. Love the tahini dressing! |
| Really enjoyed this. Cooked slow and low, this Asado comes out flavorful and tender. Served with San Antonio Style Flour Tortillas and black beans. |
| Sweet, spicy, cool and refreshing! This is a terrific summer salad. |
| From: Smitten Kitchen (reviewed 28th April 2013)This is a very nice side but as other reviews mentioned it is a bit heavy, and I certainly got more than 4 servings out of it. I think it could be great, just needs some tinkering. |
| Did I really need a recipe for this? Yes, yes I did! This takes 4 of my favorite ingredients and elevates them from yum to scrumptious! Even if your apricots aren't quite ripe enough, the 5-6 minutes under the broiler will coax out their flavor. I used a local raw honey, toasted walnuts and non-fat Greek yogurt. I have also made this with cottage cheese and hazelnuts. Lovely dessert that is quick and simple. |
| From: food52 (reviewed 11th December 2013)These are just that - Insanely Great! Light, crisp outside with a tender interior, all I ask for in a waffle. |
| From: The Food Network (reviewed 27th April 2016)Flavors were good and it definitely fulfilled my falafel cravings without the messy frying. The only trouble was getting the waffles to hold together. Finally figured out they needed A LOT more time in the waffle iron, after which they came out crispy out side with a tender inside. |
| From: food52 (reviewed 9th January 2019)Great, simple dish. I marinated for a day and a half and the meat was moist and flavorful. Mine hit the 145 degree mark at about 20 minutes (my tenderloin was a little puny at one and a quarter pounds). Ended up removing from the oven and giving it a quick sear in the frying pan. |
| From: Food & Wine (reviewed 10th April 2014)Halved the recipe and used fresh peas - easy and delicious. |
| From: King Arthur Flour (reviewed 3rd November 2020)This was a great sandwich loaf with a couple tweaks - I decreased the maple sugar and omitted the cinnamon. I am sure it's wonderful either way but for my purposes (ham sandwiches, p b and j) I thought a more subtle flavor would be best. My dough was sticky but manageable and had great rise. I halved this recipe for one large loaf. |
| This was a very tasty take on Mapo Tofu. I strayed from the recipe in that I added ground pork (1/4 pound) and a mixture of ground Sichuan pepper corn and red pepper flakes. I also used dried mushrooms as well as the stems to make my broth, adding the rehydrated mushrooms back into the dish. Came out great! |
| I used this mostly as a guide, but I am sure it would be delicious as written as well. I chose to leave out a couple ingredients that aren't typical in my own experience (friends and family recipes). I also only had regular basmati rice which does not need to be soaked overnight (or it will get mushy). These turned out well and the rolling instructions were helpful. Will be making these again soon! |
| This was delicious - loved by all, vegan and non-vegan alike. There were complaints in the reviews that this was too dense and took forever to bake thru so I made it in 3 small loaf pans and it was perfect - moist, lemony and not too sweet. I ran out of almond milk and used about 5-6 tablespoons coconut milk. |
| These are good. I topped with flaky salt to give it a little oomph, otherwise a pretty basic cookie with good texture. |
| This is not only tasty but quite beautiful as well. I doubled the vanilla using the entire bean and it was wonderful. The galette dough recipe is delicious though my butter went from small cubes to fine sand in just a couple pulses of the processor - skipping the small pea size altogether. Came together well and stood up to the juicy plums in spite of my "sandy" dough. |
| This is a delicious coconut milk based ice cream.
I followed this recipe closely but used a different technique in the layering of the ice cream, chunks and chocolate. I froze the peanut butter mixture but did not flatten and cut into squares, instead I just chilled (in the freezer 15-20 minutes) and crumbled big chunks over the ice cream layers. Over that I drizzled my chocolate (in the container not in the ice cream machine). When serving I added a bit more chocolate over the ice cream and sprinkled a little flakey sea salt over. Next time I may add some salt to the chocolate or even the ice cream.
This loses one star for consistency - it was a bit icy and not as creamy as I would have liked. |
| This is an ice cream base recipe - I made the vanilla version. I only had 5 yolks and found it plenty rich and certainly delicious! I don't think it would suffer if you wanted to sub a little of the heavy cream with more whole milk or half and half, which I may try another time. I did steep my custard with the vanilla beans, seeds and pods, overnight. The next day I strained and churned. Wonderful ice cream. |
| I chose this recipe because I had Greek yogurt nearing it expiration. I also only had 2 eggs and 2 egg whites (left over from another recipe), so I made do. After reading the reviews I decided to cut the sugar to one cup and it was plenty sweet. I also didn't have enough olive oil so I used butter -the author calls for evoo OR melted butter- so I just took it a step farther and browned the butter. This cake was simple, moist and had a tender crumb. I will make this again with the third whole egg and olive oil (although the brown butter was delicious). No glaze needed but a lemony drizzle might be nice. |
| The flavor of this cake is very good, it is a little dense however. I paired this with a chocolate ermine frosting and the two worked well together. I made this the day before serving, wrapping the layers tightly in plastic, before frosting the next day - cake stayed moist for 2 days before beginning to dry out a bit. |
| This was a delicious, moist cake with a tender crumb. I used it with a cheesecake ice cream, raspberry puree and buttercream frosting for a decadent "sky high" ice cream birthday cake. I did not make the frosting that accompanies this recipe but I'm sure it would be as tasty as everything else I have made from this book. |
| These are very easy to mix up and pretty tasty. Getting them nice and uniformly round is easy with a small offset spatula but watch the thickness - too thin and they'll get too brown/stiff/crunchy, too thick and they are not crisp enough (and less flavorful). These to soften up after a while but can be stuck back in the oven for a minute and reshaped. The vanilla didn't come thru as much as I would have liked - maybe next time I will use straight vanilla bean instead of the vanilla bean paste called for. |
| From: Epicurious (reviewed 25th June 2021)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. |
| I love rice pudding and this was no exception! I docked one star because it took about 20 minutes longer in the oven to get close to pudding texture (even after cooling this was still a very milky pudding). Loved the cinnamon/cardamom flavors but had to use extract instead of vanilla bean. I will certainly making this again keeping in mind the extra oven time. |
| Wonderful tart! The pastry cream is perfect- custard like and not too sweet, the crust is delicate, flakey and delicious, and the beautiful tart measures up well beyond the sum of its delectable parts! I feel I got three go-to recipes from this one - I will use both the pastry and cream from now on. And this tart will certainly go into my summer dessert repertoire. |
| Oatmeal deluxe! Toasting the oats first adds a great nutty flavor, and the milk makes this a creamy and hearty breakfast. I found I only needed to add a tiny bit of maple syrup and a sprinkle of cinnamon- the tablespoon of coconut sugar (recipe called for natural cane sugar) vanilla and raisins made it pleasantly sweet. I avoided using 2 pans by toasting the oats in the saucepan and then adding milk and water etc. and brought to a quick boil. The recipe makes 4 very generous servings. |
| From: Smitten Kitchen (reviewed 18th February 2019)These are tasty and the perfect accompaniment to cocktails, cheese or even eaten on there own. I made this using pecans. |
| From: Cooks Illustrated (reviewed 27th December 2015)Buttery crust and rich pecan filling, without all the syrupy goo of pecan pie. Love this simple recipe! |
| From: Serious Eats (reviewed 8th January 2020)I think this maybe a five (or at least four star recipe) however it was only a three for me. I followed all instructions but I guess 9 hours was not enough. The skin was crisp, hard in fact in certain parts, but the meat came out tough, not fall off the bone as expected. I do think I should have put it back in the oven for another hour or so and if the skin was inedible so be it. We did save the meat by slow cooking it on the stove top in with some bbq sauce for delicious pulled pork sandwiches. I may try this again but with a smaller piece of meat, and a lot more patience. |
| Grain-free granola success! And it actually "clusters" as promised, without a crazy amount of syrup/sweetener. I obviously went with the grain-free option by subbing additional walnuts, almond and some cashews for the rolled oats and groats. I used dried strawberries and some dried rhubarb for a little tartness. Came out wonderful! I think this would hold up well in milk and def in my morning yogurt- crunchy, with a little sticky chewiness. |
| This recipe is fussy but delicious. It was moist and full of banana flavor. You place the bananas in the microwave to soften the bananas and release their juices, which you reduce then add to the batter. I was short 1 banana so I did not top the bread with sliced bananas but we didn't miss it. |
| From: Bon Appetit (reviewed 26th February 2019)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! |
| From: Epicurious (reviewed 16th August 2015)I was looking for an artichoke and palm heart salad like I grew up eating and this was very close. I didn't add the tomatoes or the lettuce and I only used two teaspoons Dijon. Came out great. Simple to throw together and holds up better than most salads. |
| From: food52 (reviewed 7th June 2018)I love the idea of this crustless torta. The custard was a perfect texture, with rice throughout, however the predominate flavor was sugar. Too sweet! I will definitely make this again less 1/4 cup - 6 Tablespoons of the sugar. Also the dusting, of the pan in sugar is a very nice touch as it adds a little sparkle and shine to the tart. |
| From: Epicurious (reviewed 18th April 2016)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. |
| From: Epicurious (reviewed 8th June 2020)This produces meaty chili in a deeply flavored, rich, silky sauce. It took about 1 hour and half to get the meat super tender and the stock thickened. This was hearty and delicious topped with a sprinkling of cilantro and cheese. |
| Wow, TRIPLE OATMEAL- rolled, flour and steel cut. I love oatmeal cookies and while I won't say I loved these three times as much, I did think they were terrific. Could have used a little more spice but I love the deep vanilla/caramel flavors. These need to be watched carefully as the edges brown quickly - I took mine out at about 10 minutes and the edges were dark - not burned but dark (and delicious). Mine thinned out a bit even after being refrigerated but I really didn't mind as the centers were still chewy. I skimped on the pecans and cranberries by about half an ounce and it was still plenty.
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| This was a wonderful gingerbread cake- moist and deliciously gingery! I was generous with the spices using rounded teaspoons and a fat 2 inch piece of ginger. This was baked in a 12 inch cast iron skillet for about 45 minutes. |
| From: Bettycrocker.com (reviewed 14th January 2013)Loved these! Lots of ginger flavor, nice chewy cookie with crispy edges and they keep well. |
| These were lovely - soft and fluffy with great flavor. I was afraid they may be too sweet with the topping but they were perfect - don't skip it! I made 12 larger rolls (a little smaller than a burger bun) and only used about half the honey butter. Perfect for our Christmas dinner of smoked brisket, creamed corn, beans and mac n cheese. Perfect for our brisket sandwiches! |
| This is a very tasty (not too sweet loaf). We used this for wonderful grilled cheese sandwiches and also good toasted with butter. I agree with the other reviewer - rise took longer and it is better toasted. Mine did not come out very "crusty" - the crumb was nice and soft, unfortunately the exterior was a bit soft too. Next time I will give my oven a spray of water to help with that. |
| These are tasty treats sweetened with only the dried fruits you choose to use. I made my own applesauce, used dried figs, raspberries and walnuts. Apricots, cherries and almonds would also be wonderful. |
| From: All Recipes (reviewed 4th January 2021)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. |
| Shredded chicken in a sauce of onion, garlic, tomatoes and tomatillos with a bit of chipotle - Delicious! I was expecting a darker smoother (blended) sauce as I have had in restaurants but this was a nice rustic presentation. I did not actually serve the chicken a la tostada but stuffed into arepas. |
| Simple but with big, bold flavor! Terrific even when tomatoes are not at their peak. I add a sprinkle of parmesan and chili flakes a few minutes before taking then out of the oven. |
| From: Epicurious (reviewed 28th April 2013)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 is a creamy, slightly sweet vinaigrette. I think it could have been improved with a little oregano or spice. |
| This is a perfect summer meal/salad. I made a half recipe using tomatoes and basil from my garden - I used brandywine, cherry and early girl. I did not have pumpkin seeds or the optional granola but topping was still really nice with this. Will make this again whenever I have summer tomatoes! |
| From: Epicurious (reviewed 14th September 2019)Served this as a vegetarian main along with a simple salad. It was very tasty! I did add garlic and left the thyme in with the tomatoes (de-steming the leaves after about 12 minutes of roasting). I strained the salted tomatoes in a colander with mixed results - there was lots of liquid in the finished, dish but it was a very delicious by product of a very delicious dish! |
| This is a simple cooked salsa with great tang from the tomatillos and a bit of smokey flavor from the chipotles. I roasted half of the tomatillos for extra roast-y goodness. Have served with smoked brisket, chips and tacos. |
| Creamy, tangy and spicy, these grits really satisfy. The servings seem to me a bit off since I halved the recipe (which states 6 servings) and had at least 4 generous servings. |
| This was good but not a stand out recipe. Toasting the rice and cinnamon gave it nice flavor for sure but also made the rice break down faster. Not wanting to overcook my rice I took it off while still a tiny bit milky which I don't really mind (and is much better then mushy rice!). I did find it too sweet even though I cut back on the sugar by a few tablespoons. |
| This one was a struggle - the dough was so wet and unruly even after adding extra flour! The "rolling and tucking" method was not working for me, and even when I moved on to Tartine's turn and fold method (not all that different) the dough was still a mess. Eventually went to the old fashion knead on the counter method and after 20 minutes or so it finally came together. This is a 3 day bread (counting the starter and soaker), with an overnight fermentation in the fridge. Going into the dutch oven it looked a bit flat but rose nicely during baking. The crumb was a little tighter than I would have liked but the crust was dark golden crisp and the flavor was nutty/sweet from the toasted oats and molasses. In the end it came out great and I will make it again but with several adjustments and knowing it will take more than the 3 recommended roll/tucks. |
| From: Smitten Kitchen (reviewed 27th December 2015)Excellent cookie! These are great as cut outs, thumbprints, or a sable style cookie. Letting the cookies brown/caramelize enhances the flavor greatly. I rolled my first batch pretty thin and let them get lightly browned (for flavor) then glazed with an almond flavored glaze (powdered sugar, water and almond extract), and sprinkled with various colored sugars and decorations.
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| From: All Recipes (reviewed 22nd July 2021)These are my go to blueberry muffins. I usually make them as written but have occasionally subbed buttermilk or yogurt for milk, or added vanilla or lemon zest. What I always do is form the crumble topping into a large mass and stick it in the freezer while I am preparing the muffins, then when ready to top I break it into large crumbs almost like a coffee cake. This helps the crumble from completely melting into the muffins in the oven and we prefer the larger pieces of topping. |
| The end product was great- soft and pliable, however it took a major adjustment. The dough was much too wet! I added about 1/3-1/2 cup flour and that worked. These are the perfect vessel for fajitas, beans or eggs and bacon. |
| From: Epicurious (reviewed 3rd January 2020)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. |
| It's thin and (not too) spicy and delicious. Served it over brisket and thick cut white bread. |
| From: Smitten Kitchen (reviewed 28th April 2013)These are excellent! I usually can't wait for them to cool before I start picking, and picking, and picking. I do leave out the vanilla now (as I agree with Deb that I didn't detect any difference with or without), and I usually sweeten with honey. Some of my favorite combo's have been almond butter and dried blueberries or cherries, walnut butter with cranberries or peanut butter with dried strawberries or blueberries. I also tend to go with the lower sugar amount (1/2 cup). |
| This was a nice change from the Thin and Spicy Sauce I usually make from this book. Made it for chicken and it was great. |
| These are certainly thick and slightly chewy. I really enjoyed them but felt they were just a bit too sweet. Do not cook longer than 10 minutes and keep in mind they stay pale and do not spread. |
| This dough comes together quickly and, considering the relatively short fermentation, it has very good flavor. I did use 10 percent whole wheat flour. Dough was very easy to work with and I will certainly be making this again when I don't want to refresh my sourdough or have time for a pre-ferment. I baked only one loaf and reserved the other half for focaccia or pizza.
Update: I make this regularly playing with flour types and add-ins. Most recently made with 20 percent rye and it was great. |
| I am always amazed that 4 simple ingredients can make something so pleasurable and sustaining! This bread is no exception. Like the other breads I have tried from this book the instructions are clear and the results are consistently good. The crumb and taste of this bread is great and my only slight disappointment is that the crust wasn't as crispy as I would have liked. That said, this will make great sandwiches, accompaniment to a bowl of soup, and excellent toast. |
| Good technique for making rice. Served with Chicken Tikka Masala. |
| 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). |
| From: My New Roots (reviewed 20th March 2022)I have made the Josey Baker "Adventure Bread" version of this recipe several times and really enjoyed it. I thought I would try the original and was similarly pleased. I did have to swap pistachios for some of the almonds and did not have chia so I subbed ground flax. I do not have a silicone pan so I lined a regular loaf pan with parchment and nonstick spray and had no problem with sticking. After 20 (even 30) minutes the bread was still too "damp" to be turned out and baked on the rack. I cooked in the pan about 35 minutes then baked on rack about 35-40 minutes. It's great toasted and I loved the use of whole nuts and seeds. |
| Two points/stars for the idea of a giant, thick, moist, dense, simple sugar cookie, but zero for the oily mess! These cookies looked great until you take one out a realize they are way too oily/greasy. I skipped the cinnamon-sugar topping in favor of sprinkles (I was looking to replicate the traditional bakery sugar cookie I grew up with). Flavor wise I think it accomplished that but the Greta was a grease bomb! I should have known when I saw it called for two sticks of butter AND a 1/2 cup grapeseed oil (which I did decrease). I will try this again with a lot less oil because I do love Tosi and have had success with most of her recipes. |
| Great flavor, creamy, light texture, with a nice amount of spice. I let my filling sit a few hours before baking and used Foolproof Pie Crust from the NY Times. Mine did crack quite bit (perhaps over baked?) but tasted delicious. |
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