jenncc's Reviews
1256 recipes reviewed. Showing 851 to 900Sort by: Book Title 
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Website: The New York Times
This came together easily and was so comforting, creamy and delicious! I made half a recipe and used a little less than three cups of water (based on others reviews). I never achieved the crunchy sugar topping but maybe a minute under the broiler would fix that.
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Website: The New York Times
Not sure if this is authentic but I found it to be simple and delicious! Sauce looked very thin at first but thickened up with the pasta and cheese. Finished with a grate of nutmeg and sprinkle of salt.
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Website: The New York Times
I thought I was going to love these! I love rosemary in sweets, I LOVE lemon in anything, I love the cornmeal crunch, I love a chewy cookie.... I just do not love these. They spread way too much (almost like a lacy cookie) and just didn't have the right flavor. And they are really greasy. Maybe these would be more successful with less butter? More flour? I followed the recipe and even made the huge cookies as called for but they just weren't great.
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Website: The New York Times
This falls somewhere between good and very good. I stuck close to the recipe - only having to replace Chinese sesame paste with tahini and cutting the sugar a bit since my peanut butter seemed very sweet. I also added a squeeze of lime. My main complaint is that once it cools the sauce becomes very thick, a bit grainy and almost dry. I am hoping when the leftovers are heated it will become viscous and smooth again.
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Website: The New York Times
These are excellent as long as you don't over bake! Mine took 12-13 minutes for a chewy cooky with crisp edges - any longer they were more of an all around crunchy cookie. The flavors are wonderful (Earl Grey Tea and orange zest) but I also think this recipe could be infinitely adaptable (chai with cardamom, chamomile with lemon zest etc).
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Website: The New York Times
Took a little less time in my oven (around 30-33 minutes total) but came out fantastic! Some reviewers did not appreciate the Feta but my household really enjoyed it. I followed others suggestions and threw in the unpeeled garlic (along with all the small bits of cauliflower) later so it would not burn.
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Website: The New York Times
I love these! They are fluffy and thick, definitely rich, and some how a little custard-y without feeling undercooked. I used cottage cheese and Greek yogurt which I processed, along with the egg yolks, in the vitamix. Be warned, the batter was quite thick, and takes a little longer to cook but be sure to keep the heat at medium low as directed or they will not cook thru before burning.
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The New York Times Food Section
(July, 2009)
Wonderful granola. I was tempted to change up the flavors but ended up sticking to the recipe and was so glad I did! I added 2 egg whites (see my review for Chunky Granola Clusters) and it came out crisp and delicious.
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Website: New York Times - Dining and Wine
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Agree with the previous review - these are indeed "light" brioche, not much butter and only 1 egg. That said these were very good and hold up to a sloppy burger just fine. I made with AP flour and a little vital wheat gluten and what is suppose to be a wet dough was pretty unruly. They spread more than I would have liked but this is not the fault of the recipe (it calls for mostly bread flour) but still worth the work. I did use my kitchen aid for the mixing/kneading. When I can get bread flour again (post quarantine cooking craze) I will make them as directed.
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Website: New York Times - Recipes
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Whew! I'm glad these came out so well because it was quit a process! Several components and chilling times which can be done over the course of a couple days- making jam, making and freezing brown butter, preparing the shortbread crust. Every part of this magically delicious recipe is wonderful on it's own and I will likely use the components (brown butter shortbread crust, peach jam) again even if I don't have the patience to make the bars. This isn't a difficult recipe it is just a bit fussy. P.S. after making these I saw that Smitten Kitchen has a simpler version on her blog which also looks great.
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Website: New York Times - Recipes
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I love this alternative to cranberry sauce. It sweet, spicy and tart. This year I will tone it down a bit since not all guest are fond of the jalapeños heat.
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Website: New York Times - Recipes
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Loved this! Didn't add the Spam but next time I may add a little pork belly or even bacon. I used short grain brown rice.
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Website: New York Times - Recipes
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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!
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Website: New York Times - Recipes
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Loved this simple preparation. The sprouts and the garlic was crisp on the outside and tender in the middle. I cooked my brussels sprouts undisturbed on the stovetop about 14 minutes stove top (about 4 minutes covered), and 12 in the oven. Sprinkled with crisped jambon serrano and a drizzle of balsamic.
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Website: New York Times - Recipes
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These are delicious, perfect texture and come together quickly - process and press into a pan! I used an 8 inch glass dish and the shortbread needed at least an extra 10 minutes. I cut the shortbread while still in the pan and left them to cool IN THE PAN. I think otherwise they may have been more messy. I managed to get them out of the ungreased/unlined pan but next time I may line the dish with parchment to help with the removal of the cookies.
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Website: New York Times - Recipes
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Mushy delicious mess! These were actually very good (4 stars) flavor wise, but they did not come out as the photo suggested. Mine were not set even after 30 minutes, the short bread crust, tho completely cool (I cooked it the night before) became soft and mushy with the filling and they were an impossible sticky mess! Yes, they are addictive and the lemon flavor was just right but I expected so much more after reading the reviews. Needless to say these did not make it onto the cookie tray. I will try this again because I do love a good lemon bar and the reviews seem very promising.
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Website: New York Times - Recipes
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This was very tasty with tweaks recommended by reviewers. I added less water (about 2 3/4 cups) and skipped the rice altogether. Used 6 cloves garlic, added some red pepper flakes and a good pinch of dried oregano.
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Website: New York Times - Recipes
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According to everyone else these were terrific. I thought they were good but not amazing. I loved the hit of salt and the nuts (I used pecan and toasted walnuts), but the chocolate to dough ratio was a little high. And while these were indeed tasty, they were neither extraordinarily chewy or flat. They were moist, and if you like a lot of chocolate this may be the recipe for you!
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Website: New York Times - Recipes
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Kept to the recipe and it was very good. Came together quickly and baked in 25 minutes (using 4 ramekins). This is easily adaptable and Bittman suggests adding bacon and onion.
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Website: New York Times - Recipes
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This was simple to make and delicious! I, like other reviewers, was a little worried about the cake as it went into the oven, but it seems to even out (and get prettier) as it bakes. My puree was a little thin/watery, and it didn't look like very much batter. I was afraid that since I halved the recipe I may have used too large a baking vessel (8 inch loaf pan) - the cake looked very flat! But the baking powder did its' magic and the loaf rose beautifully, was super moist and had terrific flavor. I used a whole egg, added 1/4 teaspoon salt to the batter and subbed yogurt for the sour cream. Will certainly be making the full recipe from now on.
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Website: New York Times - Recipes
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This is a great recipe - it can go savory or sweet since it does not contain much salt and the addition of white flour makes for a milder flavor than 100% buckwheat. I made savory crepes (5 large), then added about a tablespoon of sugar, and made dessert crepes (4 large). Made several kinds of filling to make everyone happy - chicken with pesto and goat cheese, ham and cheese with spinach, and several variations in in between.
For dessert butter and sugar crepes or chocolate!
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Website: New York Times - Recipes
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This is rich and complex chili with a good bit of heat. The meat became fork tender and the gravy had deep flavor with its mix of spices, beer and chocolate.
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Website: New York Times - Recipes
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This was simple and so delicious. Couldn't get enough of the pan sauce! I was worried I would lose the crisp on my chicken and potatoes after pouring the sauce over but they were both perfect after a couple minutes under the broiler.
Halved the recipe but otherwise followed closely
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Website: New York Times - Recipes
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This was decadent and delicious! I made it with mild cheddar and frozen (thawed) corn and it was perfect. I look forward to trying it with the called for mozzarella.
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Website: New York Times - Recipes
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Halved this but otherwise followed the recipe pretty closely. I did decrease the salt a bit ( thighs were on the small side) and they came out terrific - moist, flavorful and nice crispy skin. I also added a can of drained chickpeas before putting in the oven for 20 minutes (at 450). I wish there had been a little more liquid/sauce because that was delicious. Next time I may add some white wine or a little lemon juice, maybe some olives towards the end of baking. By the way I was a little worried about the lemon in my cast iron but it was fine.
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Website: New York Times - Recipes
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I think this is the same recipe that is listed (and I have made) on Epicurious.com - and it is terrific. Very flavorful, just the right amount of heat/spice, slightly tangy, creamy and rich! Sometimes I do not add the heavy cream (don't always have it) and it is just as good. Since there is now a "paywall" on the epi site I will refer to NYT which I already subscribe to. Note: I believe the Epi recipe contains cardamom pods and this one does not, so I will need to remember to add.
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Nuevo Tex-Mex: Festive New Recipes from Just North of the Border
By Robb Walsh, David Garrido, Manny Rodriguez, Stephan Pyles
Chronicle Books - 1998
This is what I call short-cut mole. It's squeezes as much flavor as possible out of the fewest ingredients and steps. Is this the best mole I've ever made? No. But this "abbreviated" mole recipe gets the job done when you don't have all day. Very tasty with chicken breast or cheese and mushroom enchiladas.
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Nuts in the Kitchen: More Than 100 Recipes for Every Taste and Occasion
By Susan Herrmann Loomis
William Morrow Cookbooks - 2010
I can't say these blew my mind, but they were strangely addictive! Not too sweet or salty, these made a perfect topping for ice cream. I made half a recipe, using a heaping 1/2 teaspoon cinnamon.
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The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out
By Angela Liddon
Avery Trade - 2014
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.
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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.
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The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
Really love the creamy, custardy pudding that results from a little time and a lot of milk. I did halve the sugar because I prefer a less sweet pudding and had to cook a little longer to get a good consistency but otherwise stuck to the recipe. I will definitely be making this again.
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Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking
By Rawia Bishara
Kyle Books - 2014
This makes a lot of falafel, using 2 pounds of chickpeas. I halved it, being especially generous with the herbs (I like a lot of green in my falafel). At first glance I thought this was going to be a little stronger on spice and aromatics, however with all those chickpeas it is a pretty basic recipe. I still prefer the recipe in Jerusalem (Ottolenghi/Tamimi) or my favorite, the recipe from Falafel For Breakfast.
If you do make this be warned your food processor will be overflowing- mine is a 14 cup and was completely full with only 1 pound of chickpeas.
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One Dough, Ten Breads: Making Great Bread by Hand
By Sarah Black
Houghton Mifflin Harcourt - 2016
Straight forward recipe for a straight forward white loaf. Excellent for sandwiches, toasted with jam or with bacon and eggs, this is versatile and tasty. My dough seemed a little wet but over time it came together. Final loaf was airy and light. I have a smaller pullman pan so I made one pullman and one mini loaf. Not sure that this one is any better than the KA recipe I usually use but it was very good.
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One Good Dish
By David Tanis
Artisan - 2013
Loved this dish! Made the béchamel with half and half and a little broth and used a little less butter and cheese. Came out rich and delicious.
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Website: Orangette
I'm addicted! This stuff is terrific. I have used 1/4 cup Mexican Brown sugar (piloncillo) and 3/4 cup regular brown sugar. The piloncillo adds a molasses-ish flavor I love. I popped my own corn (10 cups) and melted the butter right in the pan with the brown sugar and corn syrup etc.
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Ottolenghi: The Cookbook
By Yotam Ottolenghi, Sami Tamimi
Ten Speed Press - 2013
Loved the sharpness of the eggplant against the sweetness of the butternut squash. The sauce was very thick (more baba ghanoush than "sauce"), therefore I served the leftovers as a side. The seeds were a nice addition, though I did not have nigella or pumpkin.
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I thought this was good with potential to be great. My issue was simple - too much liquid for my chicken to have the crispy skin I crave. I think the next time I make this I will use 1/2 the broth and maybe 1/2 a lemon. Yes, the pan juices were wonderful, but what's the point in roasting chicken when the skin is going to hold most of the seasoning/flavor/marinade but turn out flabby and unappealing?
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Very good small loaf that can be made in an afternoon. The combo of the walnuts and cherries in this earthy bread is great. I think it could be improved by an overnight rise. The author mentions are using barley, rye and wheat flakes in the bakery and I think this would create a much nicer loaf (next time). Here he simplifies by using some buckwheat which is convieniant but probably not as good. None the less this was an easy dough to work with and will be made again.
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I have had this as written and loved it - 5 stars. That said, I recently made this with green olives instead of capers, replaced half the cider vinegar with lemon juice and arugula for the spinach and thought the dish was even better!
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These are great! A crisp cracker rolled into oblong "oval tongues" with a hint of spice. They came together quickly and were easy to roll out even without excess flour. These hold up to dipping, and, with a smear of peanut butter, these are my sweet and salty guilty pleasure!
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Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery
By Erin Patinkin, Agatha Kulaga
Harlequin - 2014
I kept bumping into these all over the internet (smitten kitchen, the kitchn etc) and finally got around to making them and am so glad I did - they are wonderful! Maybe my new favorite due to the light crispy outside, moist, tender centers and oh so peanut buttery flavor! These are flourless and really easy to throw together. The dough is not at all stiff and very soft and certainly benefits from a little time in the freezer. To get the look of the pictured cookies SK advises to put the whole bowl of dough in the freezer for 15 minutes. The sprinkle of salt on top takes them over the top delicious.
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This is moist and delicious, however I would have loved a little more lemon flavor... and that's after adding 1/4 cup lemon juice! I followed the recipe very closely other than the added lemon juice and subbing blueberries, and really enjoyed the results, but next time I will definitely add more zest (2 T. maybe) and massage that zest into the white sugar. I did have to bake an extra 6 minutes or so. I used frozen blueberries since lemon/blueberry is one of my favorite flavor combos.
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Paleo Cooking from Elana's Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes
By Elana Amsterdam
Ten Speed Press - 2013
The problem with this recipe is the method of cooking the "crisp" part. If you follow the directions (which I did against my better judgement) your "crisp" is not at all crisp! Turned out more like almond mush and to make it worse it sunk down through all the fruit (so it wasn't just the topping which I could scrape off). The author has you cook the fruit first (good idea), then add the topping and cover (not such a good idea) and then uncover and cook additional 5-10 minutes (too late - already mushy). I should have baked the topping separately and added to the fruit "to order"/once the cooked fruit was in a bowl for serving. This topping will crisp - I tried it with some leftover- it just needs to be baked on it's own and added as needed.
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A Passion for Baking: Bake to celebrate, Bake to nourish, Bake for fun
By Marcy Goldman
Oxmoor House - 2007
These are yummy! The cook time was way off (as ruth3ch commented) and I had to bring them out much sooner. They make beautiful heart shaped cookies for Valentine's Day. Some of her techniques throughout the book are a little unconventional (including kneading this dough) but her flavors are usually spot on!
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The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe
By Rebecca Rather, Alison Oresman
Ten Speed Press - 2004
One of my favorite pancake recipes. These are tender and fluffy with an excellent texture (not to "spongy" or "cake-y"). The milk-buttery flavor is delicious. Rebecca Rather Rules!
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Do not let this review discourage you from making this wonderful treat, but do not make the same mistake I did! I was not happy with the consistency of my dough, ended up adding flour and ultimately over worked it :(
However, even with my poor texture the flavor was very good and I have had Rebecca's at Rather Sweet so I'd like to think I know what I'm talking about.
I'm going to give them another try and will update soon.
Bottom line - don't stress if your dough seems to wet, just soldier on, it will be worth it.
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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!
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Pati's Mexican Table: The Secrets of Real Mexican Home Cooking
By Pati Jinich
Houghton Mifflin Harcourt - 2013
This was a pleasant change from my usual shredded chicken recipes (I used chicken legs/thighs rather than pork). It was nice having that extra layer of sweetness from the orange along with the tang of the cider vinegar and the spice of the ancho. I'll admit I used only about half the vinegar she called for and we thought that was plenty.
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Website: The Perfect Loaf
This website proved VERY helpful when making both this loaf and Tartine's Oat Porridge Loaf. Excellent bread!
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Website: The Perfect Loaf
I can't help but owe part of my success with this tricky loaf to this website. With this very helpful guide I produced a delicious and beautiful bread. The author strays slightly from some of the ingredients/techniques listed in Tartine No. 3 and I followed several of his recommendations which I think proved helpful in acheiving such a great loaf.
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