jenncc's Reviews
1255 recipes reviewed. Showing 801 to 850Sort by: Book Title 
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Website: The New York Times
This was creamy, savory and warmly spiced with cinnamon and coriander. The tomato mixture smelled wonderful and I don't think this recipe would suffer from a little more of it as well as a bit more cheese.
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This was a wonderful side to our Thanksgiving turkey. It's lighter than my usual stuffing which was a welcome change and the flavors were great- savory with a pop of sweetness and a hint of spice. I used andouille sausage, homemade sourdough and had to sub dried cherries for dates. This maybe my new go-to stuffing recipe!
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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.
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This is not so much a peanut butter cookie as it is a sweet and salty peanutty sugar cookie. Don't get me wrong they are tasty but not as peanut buttery as a traditional PB cookie. They have great texture (with decreased time in the oven)- crisp edges and chewy centers and wonderful complex sweet/salty flavor. I did follow other reviewers leads and cut the sugar to 85 grams granulates and 200 grams light brown, and even with this decrease they were plenty sweet. The baking time was a little off for me - to achieve the chewy centers I baked 12 minutes, slapped them on the counter and back in for 2-3 minutes tops.
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These are tasty and much lighter than our usual bacon wrapped (and grilled) version. Easy to throw together and very adaptable. I used greek yogurt in place of the sour cream without problem.
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Lasagna's brother from another mother... this was tasty and came together easily. Stuffing the shells is no more fussy than building lasagna layers and this was a nice change. The flavors here are pretty traditional but can be adapted to your taste - my next batch could include spinach and some goat cheese, or mushrooms... or olives.
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Lovely light and creamy soup that happens to be vegan. Humble ingredients come together here to create an ethereal soup. I was surprised how light and almost foamy this was coming out of the blender. This has a few components - soup, rosemary olive oil, and croutons, but it isn't complicated. I only made half the rosemary oil and croutons and that was plenty. I did not get an overwhelming rosemary flavor as some described in the reviews, and in fact added a little dried rosemary to the blender.
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I didn't have celery or milk but I can't imagine this coming out much better! Really creamy, hearty but not heavy, and super tasty. Don't skip the jalapenos - I even blended a few slices into the soup. Will be making this again.
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These are terrific! Light and almost melt in your mouth delicious. I halved the recipe using Skippy crunchy peanut butter and thus cutting back on the sugar (recipe calls for unsweetened pb ), and Kerrygold butter (tho recipe calls for cultured). Regardless these came out great and hit the perfect sweet-salty note. Baked about 13 minutes for a slightly soft but not chewy center. Loved the light sandy texture. I look forward to trying these with the correct ingredients but I can't imagine these being much better than this!
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These were good, just missing a little something. Improved by serving with some tangy yogurt, good olive oil and zatar. I will make this again knowing it needs a hit of acid or herbs.
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These were pretty good and I think if I had used a finer ground almond flour they could be even better. The instructions call for a huge cookie (100 grams), I made mine about 50 grams and baked about 14 minutes. Flavor is really good, not too sweet and love the addition of flaky salt.
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This is more of a technique than a recipe. Other than a pinch of kosher salt it is like any other cinnamon toast ingredient wise. What makes this recipe different (than my version anyway) is that it is made stove top, in a nonstick pan with a generous amount of butter. Browning both top and bottom of the bread in butter, then sprinkling top with the cinnamon/sugar/salt mixture and finally flipping it sugar side down to caramelize the for 30 seconds or so. This all went pretty well, a little sugar was left on the pan but it didn't stick and was easily scraped up and onto my toast. Very tasty but I don't think I would bother with this again simply because my method of caramelizing the sugar/cinnamon under the broiler is just as good and one less dirty pan. I will say the touch of salt is a nice addition.
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These are incredible! I don't really love chocolate chippers but I love these. The cookie has a wonderful caramel flavor and perfect texture - crisp edges, soft, chewy center. I used bittersweet chocolate chips (not the fancy stuff) and added some nuts to some of the dough.
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According to reviews on NYT the volume measurements are off - I weighed my ingredients and this came out wonderful! I made this in the food processor and though it came together easily it was a little wet/soft (even w/ only 2 1/2 tablespoons water). After it chilled it was much easier to roll out than expected and once baked it was a nice golden color and super flaky. Very simple, very tasty. I used this for the oven dried tomato tart with black olives (epicurious).
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This is a wonderfully creamy, not too sweet rice pudding. I skipped the raisins and had to use vanilla rather than vanilla bean - very simple and delicious! I also like this doesn't make a huge amount since there is only one rice pudding eater in the house.
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This soup is really terrific as written. I garnished with the steamed corn and peppers as well as a squirt of lime and a dash of cayenne. I also strained my soup for a silky smooth texture.
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Made this for Thanksgiving and it was the star of the table! Really beautiful decorated with sugared cranberries and sprigs of rosemary. The crust tasted great but was a little hard to cut thru (maybe I packed it too firmly?). The curd itself came together easily but I felt it needed something... The tart cranberry flavor was a little faint. It could use some zing. I will def try this one again maybe with less sugar or some spice, or even add a squirt of lemon juice.
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I chose this recipe hoping for a spicy pumpkin pie and what I got was a pumpkin pie with some spice... That said it was a delicious pie, and had I not had the expectation for something a little zippier I would have rated this 5 stars. Other than a hit of ground ginger and 1/4 teaspoon nutmeg (I accidentally added 1/2 teas) added to the final custard all of the spice is infused into the heavy cream for 1 hour (I left it overnight). Even with the extra spice and the overnight infusion this was no more heady than my go-to pumpkin pie (from Flour Bakery Cookbook). The texture is very nice and the crust was super flaky and delicious.
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These are the best! This recipe really pushes the spices (ginger, both fresh and powdered, nutmeg, cinnamon, black pepper) and I LOVE a spicy cookie. Also appreciate that these don't flatten too much and maintain those chewy ripples. I think these are my new favorite ginger cookie.
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These are delicious! Buttery, but light, and with a lovely notes of citrus and spice from the cardamom and orange zest. The texture is perfect - tender but not crumbly. I recommend using fresh cardamon. Love the vanilla sugar topping but powdered sugar will also work.
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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.
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Update: The flavor of this cake improves with time! In fact I have to say it def clears the very good/4 stars mark. I am docking one star because as noted, I did add juice and zest to batter which certainly amplified the flavor (as written it would not have had the puckery punch I was looking for).
My original review:
This is better than good but I wouldn't describe it as very good- it's a solid 3 1/2 stars. I halved the recipe and baked in an 8 x 8 pan for 26 minutes. I used Meyer lemons and added some of the juice and zest to the cake batter. If I hadn't added the juice the cake, I feel, would have been very bland, even with the drizzle. I didn't get the crunchy/crystallized topping that some speak of in the reviews. I may try this one again with regular lemons and again boost the cake batter with lemon and zest.
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I love the texture of these little shortbreads, however I wish I had added a little more lemon juice/zest than I did. I added about 3 T. juice and 2 T. zest and even with that I wanted more zing. That said I will definitely be making these again with more lemon juice/zest or extract.
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This was terrific and I will def be making it again. I did follow some of the suggestions in the reviews - made a little less icing (w/ slightly different ratios of strawberry to sugar) and most notably increased the chamomile (along with a longer steep). I steeped both the milk and butter overnight using an extra teabag worth of chamomile in the milk. In making the frosting I made about 3/4 the recipe and skimped a bit on the sugar, therefore my cake was a brighter pink than in the NYT pic. The results of these tweaks were mixed - the chamomile was still very faint but the frosting has great strawberry flavor. My cake came out flatter than the pic (but not collapsed as some reported) so next time I may use my pullman pan for a taller cake. The cake is moist with a nice crumb. Baked 45 minutes.
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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!
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This was excellent with the adjustments suggested in the reviews (so 4 stars instead of 5). I followed others lead on decreasing the sugar and the butter and was glad I did. I knew I was working with pretty sweet/ripe peaches so decreasing the sugar was a given. I used a generous 1/4 cup in the peach mixture and heaped 1/2 cup in the batter. I only had a large deep dish pie plate so I used that and my batter filled the plate just fine, however I think the 9 x 13 could also work.
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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.
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This is a show stopper! I added a little lemon curd layer and was very happy with the tart/sweet flavors and the crisp/creamy textures of this dessert. I did skimp slightly on the sugar, otherwise followed recipe exactly.
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This was a hit! Super simple to throw together and even with so-so strawberries came out delicious. I baked mine about 28-30 minutes and texture is slightly gooey without being wet. I followed recipe exactly (other than an extra couple minutes bake time). I melted my butter in the pyrex I planned to bake in to save myself from washing an extra bowl.
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I made this with a combination of apples - granny smith, honeycrisp and pink lady. It was warmly spiced with a nice balance of tart and sweet. The crust is great - flaky and easy to work with. I piled my apples really high and couldn't quite get all of them in, but pile as high as you can because they do cook down. I had to grind up my own tapioca flour from small pearl tapioca, and after going out of my way to get apple butter I forgot to put it in! It's only 3 T., and I'm sure its a nice addition, but this pie was delicious regardless.
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This is a 5 star cake, however if you follow the instructed bake time you will have a dry cake. Mine was already slightly over cooked at 42 minutes! The glaze saved it! Don't skip it - it's delicious. Next time I will start checking this cake at about 35 minutes. The flavor is great, not as ginger-y as I expected, but delicious. I will make this again! I did not have any problems with overflow in my 8inch spring form pan or collapsed cake.
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This is a great little cake. I used an 8 inch springform pan, and a different lemon curd (Bon Appetit) that was leftover from another cake, but otherwise stayed true to the recipe.
This hits all the spots - sweet, tart, a little crunch (from the slivered almonds) and a little chew from the almond flour/ground almonds (like an almond cookie). Really simple and delicious.
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These are great - soft and buttery with the perfect crumb. I used instant mashed potatoes without problem. Mine required about 8 minutes in the kitchenaid plus a couple turns by hand to get a nice smooth, slightly tacky dough. The dough was pretty easy to work with and needed about 2 hours to double in volume (cold house). They rose beautifully and baked closer to 30 minutes (to reach 203 degrees internal temp).
These are a bit easier to handle than the Amish Dinner Rolls I usually make (KA website) and makes a lot less (9 rolls).
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Simple and delicious. I have replaced capers with pepperoncini peppers with great success. Used an immersion blender.
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This cake brought instant warmth and comfort on a cold rainy day! Peeling all that ginger is a pain, but you will be rewarded with a wonderfully moist, ginger-y delicious cake! I wanted to share so I made mine in a 7 inch cake pan and an additional 2 small loaves.
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Delicious! Love the spice level and though you can't quite put your finger on it, you can taste the brandy. The texture is good. The crust is simple and comes together quickly in the food processor.
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I read the reviews warning of blandness so I was generous with the spices but cut down on the cream and used ghee (but a little less). We thoroughly enjoyed this and I will certainly make it again.
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This has been on my to-do list for a long time. SO glad I finally got around to it! These are delicious! I made half a recipe for 12 good sized rolls (weighing around 65 grams each pre-baking) and baked in an 8 inch square pan. My pan may have been a bit crowded and mine took closer to 45 minutes. I did have to cover the rolls at about the 38 minute mark to keep the cheese topping from burning. I used AP flour rather than bread flour.
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This recipe marries two of my favorite desserts pudding and cake, in my favorite flavor - lemon! I loved this and in fact served it as my birthday cake. I baked this in an unfamiliar oven, which I believe, ran hot, but just in case, check your cake at around the 38 minute mark. The flavor is great and the texture is surreal - light cake on top, luscious pudding on the bottom.
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This was easy to whip up and tasted great. That said I did add an extra clove of garlic and used spaghetti. I used lemon juice to glaze the pan/mushrooms instead of white wine and mixed the pasta and mushrooms right in the pan. Will definitely make this again!
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These were fun to make and pretty tasty. I think I need a little practice to get them as nicely formed as they are in the picture - a few were slightly lopsided or oval. I tried with a piping bag, a smallish cookie scoop and two spoons and found the cookie scoop to be easiest (but a little large) and the piping bag to look best (but I hate cleaning it). Don't skip the parm on top!
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These were fun to make and really very good. Mine spread a bit more than I would have liked but perhaps with a little more time in the fridge they might have more structure. I think the flavor of this cookie relies on the gochujang you use - mine wasn't the best (or the worst) I have had but it did provide an interesting kick to an otherwise simply sugar cookie. That said this is a pretty great little sugar cookie - nice and chewy with crisp edges and nice vanilla flavor. I will be making this again with another gochujang, or even might try some other mix in.
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This is tasty and simple to make. For the berries I had to use about half frozen/semi thawed berries. Crust was par-baked 10 minutes and held up well (I made this 7-8 hours before serving). I skimped slightly on the sugars in both the crust and fruit but would adjust depending on the sweet/tartness of the berries. I used a tart pan with removable bottom as recommended and it did leak a bit so may want to put a baking sheet under. I will certainly make this again perhaps even trying with other fruits.
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These were simple and delicious! I needed a veg side for our cookout and these were perfect. I didn't bother with the skewers and they still got a decent char and were much less fussy. The compound butter is great and I will be happily using the leftovers on other things.
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This was delicious and easy to throw together. I only had broccoli for the veg. Chicken was done a little earlier than 40 minutes but skin was crisp and flavor was great.
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This is a wonderful little cake! It is moist and coconutty with the perfect crumb. I forgot to top with toasted coconut but after reading reviews this may be a good thing as some report it burned (topping with untoasted may be better). I chose this recipe because I had a little over 1 cup coconut milk to use up and I did end up using a few extra tablespoons coconut milk, but cake was still done within 65 minutes. This one is a keeper!
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I wanted to try this recipe to compare to my usual oil based recipe (Flour Bakery). This one is slightly less fussy, uses brown sugar and less sugar, and calls for double the sour cream (or creme fraiche). I thought this was delicious, moist and like many banana bread, got even better the next day. I did add walnuts and my 3/4 cup brown sugar did not come out to 165 grams but I am ok with less sugar anyway. As for the butter vs oil I'm not sure that there was a notable difference in flavor - both call for a good amount of banana so that is the overwhelming flavor and both are very moist!
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I followed the recommendations of others and used twice as many pears, otherwise followed the recipe. Mine was cooked in about 55 minutes. It is probably a little denser than the cake pictured (due to the extra pears/juice) but I don't mind at all! This is delicious!
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This is delicious - creamy, comforting and just rich enough without the egg yolks. I made this with Arborio rice and it came out great using the same times, amounts etc. I was operating in an unfamiliar/not well stocked kitchen and ending up only having a generous 1/4 cup sugar, no raisins and no egg . I like that it doesn't make a huge amount.
Will be making this again maybe adding a yolk, but otherwise it was sweet and decadent enough for me!
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These were tart and tasty. I made them in a smaller pan to have nice thick, defined layers which worked out nicely. I liked, not loved, them, but others thought they were great.
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