jenncc's Reviews
1257 recipes reviewed. Showing 101 to 150Sort by: Book Title 
| Date | Rating | Recipe Title
Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food
By Sam Mogannam, Dabney Gough
Ten Speed Press - 2011
I have made this with several different herbs/ greens - sorrel, arugula, cilantro - and it always comes out great. I sometimes add red pepper flakes and/or extra lemon juice.
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These meatballs were so moist and delicious. Simple flavors, but very satisfying. I served with sauteed greens and cannellini beans.
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I was disappointed in this one - the flavors are nice (cardamom and orange) but it is way too sweet (even tho I skimped on the sugar). This cooks on stove top first then gets transferred to the oven. Mine was a bit overcooked at the 40 minute mark (the recommended time). This recipe makes claims of being less fussy than traditional stove top versions but I disagree - cooking on the stove top, tempering the eggs, cooking in the oven with a water bath and you still need to stir as it cooks. Sorry Bi-Rite, I love you, but this is a miss.
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Bien Cuit: The Art of Bread
By Zachary Golper, Peter Kaminsky, Thomas Schauer
Regan Arts. - 2015
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.
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Big Bad Breakfast: The Most Important Book of the Day
By John Currence
Ten Speed Press - 2016
These have "Excellent" potential. My dough was a little wet/short on flour. Nevertheless flavor was great and the texture was wonderful. I added about 1/4 cup flour and was very generous when flouring the counter top but the biscuits still lost a little of their structure during baking causing them to slightly spread.
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This was delicious and simple enough to throw together while still half asleep at 5:30 a.m. Took to a brunch and it disappeared quickly. Moist from the banana but with the delicious crunch of pecans and cinnamon brown sugar topping. I did add an extra tiny pinch of nutmeg and subbed yogurt for the sour cream. I took southerncookers advice (as I often do;) and halved the Honey Bun Glaze and even that was way more than I felt was needed. My cake came out much darker than hers and than one pictured in the book at only the 35 minute mark, but definitely not over baked. Also, I think my butter for the topping got a little warm as my crumb ended up melting into the cake.
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This is simple dish to throw together and though I rarely use any canned/boxed products, I went with it and followed the authors advice (and that of many others monkey bread connoisseurs) and used Pillsbury biscuits. I had no currents but can report dried cranberries work well and the diced apple is a great addition. Definitely a decadent/special occasion dish, I made this for a New Years Brunch celebration and it disappeared quickly.
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Big Green Egg Cookbook: Celebrating the World's Best Smoker and Grill
By Big Green Egg
Andrews McMeel Publishing - 2010
Despite the ridiculous name this is a great recipe! The basting (spraying) of the bird throughout the smoking created a wonderfully lacquered skin. My husband compared it to Peking Duck, and while I don't know about that, I can say it was moist and smoky, with a perfect crispy skin!
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A Bird in the Oven and Then Some: 20 Ways to Roast the Perfect Chicken Plus 80 Delectable Recipes
By Mindy Fox
Kyle Books - 2010
Love this roast chicken! It came out moist and flavorful with a wonderful crispy skin. The caper butter was easy to assemble and gave just the right amount of tang and saltiness to the bird. I didn't make the Skordalia - but I will in the near future. Served this with a garlic-y yogurt - cucumber salad.
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Bittman Bread: No-Knead Whole Grain Baking for Every Day
By Mark Bittman Kerri Conan
Mariner Books - 2021
This made a good, attractive (if not a tiny bit pale) loaf. I would compare this to Forkish' Saturday White Loaf. I like the size of the loaf (not too big/perfect for small household) and the technique was sound - mix part of the dough night before, mix, folds, then allow final rise in your cooking vessel (2.75 quart Staub), finally into a COLD oven. Other than needing a few more minutes in the oven this was a good recipe and quite accurate. I was afraid the parchment in the pan would create "wrinkles at the base of the loaf but it did not - loaf was in fact perfectly shaped.
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The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks--100 Gluten-Free, Vegan Recipes!
By Tess Masters
Ten Speed Press - 2014
Maybe it doesn't taste just like ice cream, but pretty delicious and very filling!
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Website: Bob's Red Mill
Hmm.. I think this could be a four star recipe but I may have over done it with the egg whites. This is simple enough to put together - calling for you to separate the eggs, and whipping the whites. I believe my whites may have gone past "soft peaks" and were more like stiff peaks, so when it was folded into the pudding it gave it a curdled/cottage cheese look. These are not cooked bits of egg white but more like bits of meringue (very airy). This is indeed light and fluffy but a tiny bit too sweet for me. I may try this again without over whipping the egg whites and cutting the sugar by a couple tablespoons. Also had to put mine back on the stove for more than three minutes to get it to thicken up.
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Website: Bojon Gourmet
Taste was excellent, unfortunately I could not get the texture right. I added a lot of extra flour and it was still very limp even after a very long mix/knead. Next time I will probably just keep adding until the dough has more structure. I came out with a sad, flat loaf of bread.
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Website: Bojon Gourmet
This is an excellent use of my sourdough discard! Makes a delicious, flakey pie crust for both sweet and savory pies. In summer I make this (successfully) in the food processor, as my kitchen can get too hot for the Fraisage method of incorporating the butter.
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Website: Bojon Gourmet
Finally got around to making these and they were wonderful! Apple/cheddar is one of my favorite combo's along with sourdough and warm spices, they hit all the right notes! Slightly sweet, kind of tangy, very moist and hearty, these are perfect for fall.
I grated my cheddar and added it into the pancakes with the apple before cooking.
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Website: Bojon Gourmet
I tweaked this a bit amount wise since I had 2 cups moderately bubbly discard - upping the AP flour and decreasing the water slightly (it is already a very wet dough). Letting it sit overnight in the fridge, bringing to room temp and baking with steam all helped make this a delicious, fluffy focaccia. Very nice and easy way to use up sourdough discard!
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Website: Bon Appetit
Love this fast and easy spicy Brussels sprout dish.
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Website: Bon Appetit
Made these as directed EXCEPT I did not have baking soda. In order to achieve the lift and bubbles on the griddle I separated my egg yolks and whites, whipping the whites and then carefully folding them into the batter. I also added vanilla. Served with blueberry syrup.
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Website: Bon Appetit
Terrific Pie! The apples are roasted with sugar, cooled then added to the best flaky pie crust I have made in a long time! Spices are simple - just cinnamon, and crust seems basic (no egg or sugar) but with the sprinkle of coarse sugar on top it's just perfect. I halved this recipe using 2 Granny Smith's and 2 large Honey crisps, making 3 over stuffed mini pies.
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Website: Bon Appetit
This was delicious, if not a tiny bit salty (even without salting the meat just before cooking). The recipe calls for marinating up to 8 hours, but that may have been excessive for this thinly sliced meat. I used short ribs and served with a cabbage/jalapeño slaw and homemade tortillas.
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Website: Bon Appetit
This was such a great combo. Earthy beets and smooth, creamy burrata topped with a tangy vinaigrette and toasty nuts -yum.
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Website: Bon Appetit
Tender pieces of pork simmered in a deep, savory chili puree- this is a very rich, comforting, stew. I used boneless pork loin roast (did not trim the fat) and added half an onion. Will be eating this with homemade flour tortillas and a little cilantro. Very satisfying!
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Bon Appetit
(June, 2010)
Deliciously decadent breakfast! Because coordinating 2 skillets seemed like a bit of a chore I used my large griddle (350 degrees), 4 minutes each side. They came out slightly crispy on the outside with a warm custardy center. I used brioche I had made (Dorie Greenspan's recipe) sliced 1 inch thick and "dried out" overnight. This is not an everyday breakfast but I am looking forward to any excuse to make it again!
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Website: Bon Appetit
I adapted this to suit our tastes. Specifically, I threw the chilies and ginger in towards the end of cooking, since not everyone in the house likes raw ginger. I did not remove the cooked shallots and served with cilantro and scallions. Hearty and delicious!
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Website: Bon Appetit
Really enjoyed this on dark leafy greens as well as roasted broccoli!
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Website: Bon Appetit
Great recipe when you forgot to get your chickpeas in to soak! I used more lemon and garlic (personal preference). The texture was perfect but I do recommend peeling your chickpeas.
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Website: Bon Appetit
This is simple to throw together and infinitely adaptable! I threw in some large-ish cauliflower florets and an extra squeeze of lemon and it was terrific. Also, used less oil and had to use a jalapeno instead of the Fresno which worked well. Next time may try adding some chickpeas and olives into the mix.
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Website: Bon Appetit
This is addictive! Perfect salty-sweet balance and not overwhelming in tahini flavor (I will add more next time). I used the oat addition variation subbing 1 cup (instead of 3/4 cup) oats for 1 cup nuts. I used pecans and almonds with a few tablespoons of flax. This came out nice a crunchy and since I did not stir it while baking it was nice and clumpy.
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Website: Bon Appetit
This was a very pleasant surprise. I wanted to do something new with my brussels and this proved to be a keeper! I was worried that the glaze would be overwhelmingly sweet but it was a nice balance of sweet, acid (I used sherry vinegar), and spicy. I did cook my glaze about 6 minutes to get it to thicken but any more and it would have been caramel (any less and it was a little to runny to "glaze"). Also I only made 1/2 the glaze and it was more than enough for 14 ounces of brussels.
Don't skip the green onions they are a nice addition.
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Website: Bon Appetit
This is a very good roast chicken, not all that different from my usual, but very tasty none the less. It is special because the method of cooking - partially cutting at the leg joint, allowing you to better read when your bird is done. It also cooks a bit faster with these small adjustments. I added some herbs and tucked carrots and onions in underneath. The buttery pan juices were fantastic with flavors of garlic and caramelized lemon. The roasted garlic was delicious smeared on the chicken meat. Will certainly be using this method again.
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Website: Bon Appetit
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!
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Website: Bon Appetit
This was a wonderful dish! I followed directions/cooking times pretty closely and found that my chicken thighs only needed about 8 minutes on the stove top (after the initial 5 minute browning) and 8 or 9 minutes in the oven. I subbed broccoli for the carrots and thought it was fantastic - the broccoli absorbed so much flavor from the sauce!
Also added some sliced garlic between the chicken and broccoli. The crispy, moist chicken and the flavorful broccoli were great over brown rice and topped with cilantro (no scallions in the house). Will be making this again.
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Website: Bon Appetit
This was easy and after reading the reviews I was prepared for it to need a bit of tweaking time wise. I followed the recipe as written other than timing- I turned the thighs, allowing them to cook skin side up for about 2-3 minutes before putting in the oven to get them cook thru. The sauce is wonderful and next time I will double it.
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Website: Bon Appetit
Really enjoyed this fast, easy recipe. We made some thin and crisp and others thick - I enjoyed the thicker ones even if the outside was a little less crisp. Subbed chives and cilantro for the scallions (different flavor but totally delicious).
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Website: Bon Appetit
This came together quickly and had great flavors I would have otherwise not thought to put together. Especially loved the roasted lemon! I used black beluga lentils and jalapeno instead of fresno chili. Will make this again trying various herb and spice combos - looking forward to a zataar spiced version!
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Website: Bon Appetit
This is a really delicious loaf cake. It is moist, flavorful and a nice alternative to carrot cake. I have made it before from Jessica Koslows' cookbook (also on food52) and with just a few modifications I think this one came out even better. The original recipe has a bit more flour and sugar, and a few other slight variations. I followed the Bon Ap version pretty closely but was generous with the spices and skimped on the sugar (by about 1/4 cup) since the I was using slightly sweetened homemade applesauce and the previous cake had registered a little too sweet. Again, I love the sesame toppings' crunch and Halloween aesthetic!
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Website: Bon Appetit
I made just the olives and they were great! I will soon try this recipe as intended with the feta and crusty bread.
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Website: Bon Appetit
Really enjoyed this dish though I did have to use what was on hand - used diced canned tomatoes instead of crushed, and regular pasta instead of egg noodles. Comes together quickly and was a nice change from my usual.
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Website: Bon Appetit
This review is mostly for the dressing as I strayed a bit with the other components. The dressing was good and I will make it again but makes a very different salad from the fattoush I grew up with (maybe it's the pomegranate molasses). Regardless the tart punch of this dressing would work on most any salad.
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Website: Bon Appetit
Simple and delicious! I love lemon desserts and this one delivered with a moist cake, a light, delicate crumb, and a good hit of lemon flavor. When poking the holes in the loaf I did a few extra to get the lemon flavor (juice) throughout. The glaze seemed a little thin but worked fine. You could skip the glaze but I wanted the extra hit of lemon. I zested the lemon peel in the glaze rather than cut strips and cooked for a full 55 minutes. Next time I may make half the glaze - I had quite a bit leftover.
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Website: Bon Appetit
Shockingly easy, shockingly delicious! I only had time for a four hour ferment but the flavor and texture was still perfect. Crisp edges and plush interior! I used a 14 inch deep dish pizza pan and it was thick enough for sandwiches.
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Website: Bon Appetit
This has good flavor and was easy enough to put together. Like many reviews on the BA website state, this is a dense little loaf. Mine sunk only slightly down the center (easily covered up my flipping the loaf and glazing the flat side) and was very moist (bordering on dense). Didn't rise much either. I loved the flavor, that said I was very generous with the zest and even added about 2-3 extra Tbsp juice in place of some of the water. I wish mine had been as pretty as the picture because this would be lovely to share.
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The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico
By Cheryl Alters Jamison
Harvard Common Press - 1995
Best recipe I've found so far. I'm going to get even more specific and call them "San Antonio Style Flour Tortillas" (which are the best!). Soft and fluffy just like I get in my favorite Tex-Mex joints down there.
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This is a simple, delicious version of the popular Tex-Mex stew I grew up eating (in San Antonio). I left out the celery because I didn't have any - and honestly I don't believe it needs it.
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Website: Brain Food
Delicious recipe for smoking cauliflower. In fact I think the marinade would be great on my usual roasted cauli. I smoked half a head in about an hour - texture was great (still firm with a little snap) and the veg had taken on a good smoky flavor.
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Website: Brain Food
I had very interesting results with this one, perhaps because I used an extra firm silken tofu rather usual block which is much more solid. I pressed the tofu for 30 minutes and lightly marinated in sesame oil and spices for 10. Smoked for 30 minutes or so until it took on a golden brown color. The flavor was lightly smoky with a creamy (remember, this is silken tofu) , flaky interior similar to a filet of fish, it also formed a smoky skin which I quite enjoyed and held it together during the shuffle from the grill to the plate to the serving vessel to our mouths. I would def do this again experimenting with different marinades and tofus.
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Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More
By Laura B. Russell, Rebecca Katz
Ten Speed Press - 2014
This is a deliciously creamy soup without added dairy. It is hearty but not heavy, and the recipe gets maximum flavor out of just a few ingredients. I sometimes add a squirt of lemon or a pinch of cayenne to my bowl.
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BraveTart: Iconic American Desserts
By Stella Parks, J. Kenji López-Alt
W. W. Norton & Company - 2017
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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These are terrific, if not slightly too sweet. Next time I may skimp on the white sugar a bit. The brown butter really makes these special. Heads up: There is an error, which is addressed by the author on her website, the amount of butter should be 1.25 sticks butter, not 1.5.
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These are everything you want in a cookie of this type - crunchy edges and chewy centers with vanilla and cinnamon coming on strong. They get an incredible boost of flavor from the freshly grated cinnamon!
I am pretty sure this is the same as the New Fashioned Snickerdoodles recipe that Stella has on the Serious Eats website. I did prefer the cookies with a little shorter baking time.
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