| Joy really is the old reliable. After several years of making whatever the latest version of cranberry sauce is per Bon Appetit or Gourmet or Fine Cooking, I decided to go for the classic this year. I did and it was perfect for my very traditional Thanksgiving menu. |
| This recipe is a perfect example of why Joy rules. It simply has virtually every dish in the repertoire of American cuisine that you might want to make. Joy recipes are classics and it is because they work...and this is no exception. Quick, tasty, and open to your own variations on the coleslaw theme. |
| This recipe saved me -- a non-baker as noted before on this site -- a trip to the grocery store on a rainy dreary day when I had everything to make mushroom toast but the bread. It truly was very fast and made a fine-textured sandwich loaf that toasted up very nicely. |
| Easy ... but pretty bland even for spice wimps like us. |
| From: A16: Food + Wine (reviewed 21st October 2011)Soupereasy and I pretty much fell in love with this recipe. It's not that it's perfect for the home cook as written ... it's that the flavor of the completed dish is just so spot on. Delicious and different in a good way.
This is a chicken ragu combining a pound of chicken thighs, 4 oz. chicken livers, and two ounces of pancetta. All the meat is cut into about 1/2 inch dice, combined in a bowl and salted (we used less salt because our pancetta was pre-seasoned with garlic & herbs), then put through a meat grinder. Which took forever because we don't have the industrial strength grinder that Nate Appleman has access to.
Once ground, the meat is combined with sauteed onion and fennel; the recipe calls for 1 red onion and 1/2 fennel bulb -- but there is a lot of size variation in those two things, so we diced a medium red onion and then enough fennel to equal the amount of onion.
After the meat is cooked, the pan is deglazed with some white wine after which 1/2 cup of water is added along with a bay leaf and some rosemary. You cook the mix over low heat for 40-60 minutes, stirring often. As there is not much liquid in the ragu, the frequent stirring is a good idea.
Toward the end of the cooking time, the mushrooms (we used a wild mushroom mix from Whole Foods because I couldn't seem to find the suggested fresh chanterelles or porcini anywhere) are sauteed and then stirred into the ragu. At this point, the pasta can be prepared -- we used a chubby tubular pasta rather than the cavatellli --reserving some of the pasta water for "loosening" the sauce. We definitely needed the water since our ragu did not have a very sauce-like consistency. The dish is then plated, drizzled with EVOO and an aged pecorino romano is grated over the the pasta.
The finished dish wasn't pretty ... but it was delicious. And as we ate it, Soupereasy and I agreed that this dish -- with a few modifications could be a dynamite and budget-friendly weeknight dinner. We plan to try the dish again with the following modifications:
1)After dicing the meats, combine them in a food processor rather than a meat grinder to get a finer meat blend. This should also give a more sauce like consistency that would go very nicely with paparadelle or even fettucini.
2) We'll add a bit more liquid for the 40-60 minute simmer and/or more pasta water at the end.
3) Neither of us felt the need for thte fancy mushrooms here -- we both think cremini would work just fine. |
| From: Ad Hoc at Home (reviewed 27th September 2010)Great soup -- very rich but really draws out the flavor of cauliflower and my husband completely loved the red beet chips even though most of mine never really crisped up after frying (maybe my oil wasn't hot enough?) -- but the few that did were fabulous. I used croutons I'd made earlier for another dish and I found they didn't add much to the dish.
Served with a mesclun salad to which I added leftover slices of raw zucchini and yellow squash, some toasted pine nuts, and Nate Appleman's lemon juice and grapeseed oil dressing. It worked well as a healthy prelude to a rich creamy soup.
Appetizer was a fig jam, goat cheese and prosciutto bruschetta from the September 2010 issue of Cooks Illustrated.
|
| From: Ad Hoc at Home (reviewed 30th July 2010)Loved the lime salt -- also liked the tip about melting the butter with a bit of the hot water from boiling the corn before rolling the corn in the butter. Easy to make but gives a touch of something special to the corn on the cob experience. Can't wait to try the salt with other things, like grilled fish. |
| From: Ad Hoc at Home (reviewed 3rd January 2011)Very nice dressing and SO easy to make. My go-to vinaigrette for entertaining has always been the one in Ina Garten's Barefoot in Paris. This now has equal pride of place -- it is sweeter with less of a tang than Garten's which makes it a nifty choice for dinner guests whose tastes I may not be as familiar with.
I used my mini-chopper rather than a blender to make this and it worked very well.
Think this would go really well with an orange and fennel salad -- or fennel and anything. |
| A substantive risotto with real depth of flavor. Recipe takes a bit more time than your average risotto as the first half hour is spent making a mushroom broth. But the extra time is worth it. |
| The sauce is the show here, a sweet and savory mix of apple cider, chicken broth, apples, onions, garlic and herbs. It goes really well with the dark meat of the turkey thigh. I am not even much of a turkey fan -- but this was really good.
If you are in the mood to spend a few hours in the kitchen, and dirty a few pans, this is an enjoyable recipe to make and it can be on the table in a couple of hours or so.
Kudos to Molly Stevens for the precise and detailed instructions and for providing weight meaurements of key ingredients. |
| In a word ... Wow ... oh my ... YUMMM.
Ok, that's four words. But this is a great flavor profile and a great dish. And I can say this even though I had some pretty lousy quality short ribs purchased from Whole Foods. If you make these, it is worth a trip to a good butcher who can give you the very best, meatiest short ribs available. That's what I am doing next time. The recipe deserves the best ingredients.
I used Guiness Stout and chicken stock for the braising liquid and it was just great over the meat and mashed potatoes I served this with. But what puts this over the top is the final step -- brushing the ribs with a maple-rosemary-horeradish glaze and putting under the broiler for 3-4 minutes.
And again, a big high five to Molly Stevens for the clarity and precision of her recipes. A novice can succeed with her recipes and an experienced cook may find that Molly Stevens can teach an old dog new tricks.
Side Salad -- mesclun, sectioned tangelo, shaved fennel, chopped Marcona almonds with a sherry vinegar/tangelo juice/honey/mustard/grapeseed oil vinaigrette. |
| This is a quick braise which makes it a nice choice for a weeknight. I used skinless and boneless chicken thighs since that is what was in the freezer, so I was able to skip the browning step, downside is a bit less flavour, upside its healthier without the skin and gets to the table quicker.
The sauce prompted an immediate yumm from my husband -- we both really liked the star anise and orange combo.
There is no salt added to the dish, but since it has both soy sauce and fish sauce, and the sauce is reduced before serving, it's a good idea to taste while reducing since it can get too salty. I ended up wishing I had added a bit more stock and reducing again to bring down the saltiness a tad. Molly does warn you about that in the last step and suggests that if the dish is too salty at the end to add a splash of vinegar --I didn't but I wished I had. |
| From: All Recipes (reviewed 3rd May 2011)Basically, salmon fillets marinated in a lemon vinaigrette for about an hour and then wrapped up in foil packets along with some marinade, and baked 30-40 minutes. A nice easy weeknight meal.
I used fresh rather than dried basil but otherwise followed the recipe. Served with rice and a side salad of lettuce, tomato raisins, diced fresh mozzarella with a lemon basil vinaigrette. |
| From: All Recipes (reviewed 27th October 2011)Could not have been simpler -- and a pretty big flavor bang for the cooking buck. It's a nice way to use up the last few slices of a pound of bacon and the last of a hunk of feta. Good for week-nights as it can be done in under an hour. |
| From: All Recipes (reviewed 30th June 2013)Although my husband enjoyed this, I was disappointed. I think the strawberries needed a bit of additional sweetness, and I didn't much care for the strawberry-thyme combo. I found the reduced balsamic vinegar overpowering. I think an easier and tastier and more seasonal version could be accomplished by macerating the strawberries in a bit of sugar and basil, and then drizzling it with a good commercial balsamic glaze. |
| From: All Recipes (reviewed 5th December 2017)An easily thrown together dish that can be used as a side or, with the addition of turkey or chicken, as a main. About 10 minutes of chopping (red onion, red and yellow peppers, cilantro), then toss in some toasted slivered almonds and dried cranberries, add some EVOO, lime juice, curry powder and S & P to taste. Add to chilled quinoa, and enjoy. Although my rating was a three (I would have added some additional curry powder), my daughter liked it as is, so her rating would have been higher than mine. |
| For fish lovers, this is a lovely first course for a special occasion. It is exceptionally pretty especially with the ginger butter sauce. This was a team project for soupereasy and myself, and we both agreed an extra pair of hands is helpful.
We omitted the truffles the recipe called for, and next time we would increase the ginger and omit the onion from the ginger butter sauce, using only the shallot the recipe called for. Total prep time is about two hours and the finished terrine can be served warm with the ginger sauce or chilled with a "piquant mayonnaise." We served this with a sparkling rosé.
The recipe, like most of Anne Willan's is exceptionally clear and well-written. |
| This soup is a real keeper. We loved it. Perfect with some crusty bread and a side salad. Or as a starter for a dinner party.
Super simple -- basically just butter, a small onion, some mushrooms, a spring of parsley, and some chicken stock. After an hour-long simmer, toss the parsley, blend and season the soup, and finish with sherry (although I used Madeira since I prefer that to sherry when mushrooms are involved).
|
| This is a recipe for pike quenelles in a Nantes [crayfish] sauce which did not work AT ALL for Soupereasy and me. My husband had this dish at a French restaurant and begged me to see if it was doable at home. So I was pleased to find a recipe for it in the Bourdain cookbook, but -- start to finish -- the recipe presented problems.
1) The recipe is quite involved with several steps and the lay-out on the page doesn't really help.This is one of those times where Julia's two-column format would be most useful.
2) We made the crayfish sauce first and basically it never really made a sauce. There simply was not nearly enough liquid called for and we ended up with something like a sauteed/steamed crayfish to serve with the quenelles.
3) The recipe called for five pounds of pike for which we substituted basa which is more readily available to us. All of that fish has to go in a food processor with egg whites and some heavy cream. We did this in two batches and it made for a HUGE amount of fish ... enough to feed maybe 12-15 people rather than the 6-8 the recipe indicated.
4) Once the fish is processed, you have to make a choux dough which is then briefly cooled and folded into the fish. This was a smooth process at which point we made some preliminary quenelles to taste for seasoning and dropped them in boiling water to cook for 10 minutes per the instructions. Bourdain suggests putting them in the water serially and clockwise around the pot and then taking them out in the order you put them in. The problem? Those quenelles, once in the water, have no respect for the process, and pop merrily all around the pot.
5) It would have taken two of us more than an hour to make quenelles from all that fish. We ended up using a pastry bag and piping pieces about the size of a large gnocchi, which we then popped into the water. The quenelles were light, and had a lovely delicate flavor and texture. They were then supposed to go into a baking dish, be covered with sauce (which of course we didn't have) and baked for 30 minutes. Soupereasy whipped up a butter and sage sauce and we used that instead. We also baked a few with some of the crayfish. Very disappointing. But the butter and sage sauce with the fish was quite nice.
After we ate, we pulled one of Alain Ducasse's cookbooks off Soupereasy's shelves since it was at one of his bistros that my husband first had the dish. First thing we noticed? Alain used half the pike and twice the liquid.
|
| This seemed to us like a very wine-y version of French onion soup -- minus the cheese and bread. We were underwhelmed. |
| This cake is as much apple as cake which makes for a change of pace in our household. In fact, the texture is more fruity than cakey.
The cake batter is flavored with rum and vanilla and it's really nice.
Dorie suggests making this cake, which calls for 4 large apples, with four different varieties of apples. But I had about six small same variety apples and went with that. It may be better with different kinds of apples but its pretty darned good just like this.
Really simple to make; recipe calls for an 8 in. springform pan. |
| This bread looks beautiful and is really cheesy, but we didn't much care for it.
Possibly this is because I put in only half the amount of chives called for (all I had on hand) and it probably needed the full amount. But I think the real reason we didn't care for it is because of the addition of the walnuts the recipe called for. They were optional but I decided to toss 'em in because where Dorie leads I will generally follow, although I had my doubts about those walnuts.
We just didn't like the cheese-walnut-chive mix.
BUT -- I'd like to try a hybrid of last night's cheese-apple scones and this bread, i.e. create a sweeter version that includes apple, cheddar, and toasted walnuts, omitting the chives entirely. |
| Nice flavors, easy to prep. I really enjoyed this and will make again. |
| We enjoyed these quite a bit -- the combo of honey, spices (ginger, cinnamon and cloves), and orange zest makes for a nice seasonal treat. The recipe calls for 1/8 tsp. or less of ground cloves -- and next time I would do a little bit less than that.
Need to plan ahead a bit with this one as Dorie suggests letting the batter chill for three hours before baking.
Although it would have been pretty, I skipped dusting the cookies with confectioner's sugar as we don't like things -- even cookies-- to be too sweet.
Makes 12 large madeleines. Mini versions of these would be great with an orange sorbet.
Looking forward to having these with tea tomorrow afternoon.
Day 2 note -- these are definitely better warm from the oven. |
| This makes for an impressive presentation, although I did place it under the broiler, with the cap off, for the last 2-3 minutes of cooking to improve its appearance.
Just one slight change -- I sauteed the garlic and a 1/4 cup of onion in the fat of the sauteed bacon rather than using raw scallions or chives.
Good flavour and nice comfort food feel for fall. It went really well with a California pinot noir. |
| This could not be simpler. Waters' recipe calls for a whole chicken (no need for any butchery or dismemberment here) - 1 chicken, 1 carrot, 1 onion, 1 head of garlic, 1 celery stalk, one bouquet garni...so simple -- add water and peppercorns and do the usual boil, skim, simmer. Salt to taste after straining. Savor the results.
|
| Very nice -- and versatile -- tart. Simple to make (although I used the Martha Stewart pate brisee dough made in a food processor) rather than this book's tart dough. The onions get a nice long cook in EVOO or butter (I used a combo) with a few sprigs of thyme thrown in for good measure. Waters salts the onions only in the last 3-5 minutes of cooking. Resulting onions have a silky texture and a subtle sweetness -- a tasty filling for a tart whether you stick with the basic tart or top the onions with some other things (I added a sliced kumato and some diced Gruyere). Very tasty ... very simple. But requires a few hours advance planning since the dough needs to chill 1-2 hours before rolling it out.
Excellent side for a tomato soup. |
| Truth be told, I am more likely to be found reading an Alice Waters recipe rather than cooking it. But for some reason, the chicken legs I had planned to use for an Asian meal ended up in this very simple braised chicken dish. Sometimes you just want good home-cooking without a lot of bells and whistles and this dish is just that. Great comfort food.
Because the dish is so simple, the quality of the chicken is really important. For my money, and even though I am unimpressed with their beef and much of the fish, I don't think you can beat the quality of the chicken at Whole Foods.
Served with a salad of mixed lettuces with a creamy Meyer lemon vinaigrette. |
| This was a real disappointment. To be fair, maybe it is a little too early for asparagus and that's why the flavor was just not there. But it was the first day of spring, the asparagus looked beautiful, and I couldn't resist.
But I also think the proportions in this recipe are off -- a pound of asparagus is a lot for a cup and a half of risotto while five cups of broth seems to be too little for that amount of rice. I know I ended up using quite a bit more -- maybe 7-8 cups.
Side salad of mixed lettuce, champagne mango, candied pecans and black currant vinaigrette did work however. |
| This is such an easy but elegant dinner. It would be very nice for a mid-week celebration -- the spice-crusted duck is quick and tasty and the orange (I used clementines because I had a lot left over from another project) and honey glaze matched up perfectly with the spices (ground coriander, cumin, star anise, white pepper and bit of cayenne) on the duck. I actually made the glaze first (the recipe calls for cooking the duck first and then making the glaze in the same pan while the duck rests after cooking) and added some but not all of the duck fat to the sauce to finish it.
The cumin-scented baby carrots were so quick and delicious that I know I'll be serving them with many other dishes down the road. We decided on a Spanish rose with this since neither a red nor white whine seemed like a match with the flavors here, and we pleased with the pairing. |
| Super easy and the clam/chorizo mix is a winner, but we found the pepper (1 tsp. ground) a little overwhelming and I used probably half to three-quarters of the amount called for by the recipe. Smaller clams are best for this, as the recipe states. |
| From: Bake from Scratch (reviewed 31st December 2018)Basically a sour-cream (or buttermilk if that's your preference) pound cake, with two thin layers of jam (I used a raspberry-Chambord jam made by a friend), topped with a nut streusel (I used walnuts) and a drizzled glaze.
I am not at all a baker other than the occasional batch of chocolate chip cookies, but I wanted something pretty and festive to take to a dinner party, so I decided to tread onto new ground here. A more experience baker would not have made the mistakes I did. I was worried about the density of the cake batter in terms of spreadability so I added about 1/8 cup of additional sour cream. This doesn't seem to have done any harm. But then I over-baked the cake by about 3-5 minutes because I was not quite sure it was done. Should have trusted the recipe on the baking time. Still, the final result looked lovely and the guests at the party seemed quite happy. Especially my husband who is happily having more with his morning coffee as I type.
Would definitely make again, because the variations are infinite and fun to contemplate. |
| Easy, rich, dense. Nice with a cup of tea in the late afternoon. |
| This was quite a lot of work. We started with 40 pounds of plum tomatoes and -- with two people working -- it took about two hours to blanche, peel, core and quarter all those tomatoes. Filling the jars and processing took another 2-2.5 hours. On the plus side, we have 15+ quarts of beautiful tomatoes on the counter. And the directions in this cookbook are absolutely meticulous.
It was an interesting cooking experience but when it comes to canning and preserving in the future, I may just stick to jams and jellies -- smaller batches and significantly shorter processing times ... unless these tomatoes turn out to be food fit for the gods. Will update review when I open a jar and use them in the middle of winter when I want a little reminder of the tastes of summer.
|
| Enjoyable side dish if you are a broccoli/broccolini fan. Easy and can be served warm or cool. Can easily vary flavor by using a small amount of minced shallot in place of the garlic. |
| I am a fan of lentils and this is an easy and delicious way to eat a healthy meal. It is similar to Ina's other lentil recipes but adds some curry powder to good effect. |
| I didn't follow this recipe as written since I was in a hurry and made the executive decision to used roasted red peppers from a jar. No matter -- still delicious. The tang of goat cheese with the peppers and fresh basil is just delicious. This is a handsome-looking sandwich as well -- the colors of summer.
The recipe calls for the addition of capers to the vinaigrette the peppers marinate in -- I love 'em but have family members who don't and I don't think it hurts the recipe any to leave them out. |
| My all-time favorite summer dessert. Ina credits Mario Batali as the source of this recipe and she is certainly taking inspiration from the right direction.
This is incredibly simple -- it is basically heavy cream/yogurt jello sweetened with sugar and enriched with both vanilla extract and a vanilla bean. It looks beautiful for summer entertaining when surrounded by the Balsamic strawberries and topped with a little orange zest. It would also be delicious served in a puddle of fresh blackberry sauce and topped with a bit of lemon zest or a dollop of lemon curd.
It is very rich so I use my smallest (4 oz.) ramekins. |
| We enjoyed this but probably not enough to make it again. It was very simple to make -- a quick bechamel, some sauteed mushrooms (I used a mix of portobello, cremini, and shiitake), and grated Parmesan. The flavor was just a little one-note. Maybe some thyme or some white or red wine added to the mushrooms would boost the flavor. |
| Although I gave this salad a 4, my husband insists it is a 5 and he may be right. I am not much of a raspberry fan (pretty as they are in this salad) and that may have affected my review.
There is a lot to like about this salad. Very easy to do. Duck and oranges -- a classic combination. The toasted pecans add a nice crunch (and I think Smitten Kitchen's candied pecans might be good here too). For me the raspberries added more color than flavor; next time I might try blackberries instead since I prefer them.
The sherry vinaigrette with orange zest worked very well. The recipe called for a mix of baby lettuces and endive. I mixed a bit of mesclun, some frisee, a small romaine heart and one endive and was very happy with the result. We found that one duck breast was enough for two salads.
Finally -- I loved the method of cooking the duck breast -- on a sheet pan skin side up in a 425 oven for 20 minutes. No need to score the skin -- just salt it and in oven it goes. I worried about duck fat spattering the interior of the oven -- but no. No spatter, no smoke, but a really nice aroma coming from the oven. You take it out, cover tightly with foil for 10-15 minutes and then remove the skin and slice the medium-rare duck into slim slices for the salad. |
| These were just fine and very easy. Exceptionally pretty presentation when you use a variety of cherry tomatoes in different colors.
They are meant to be a side dish but I think either Mark Bittman's tomato cobbler or Smitten Kitchen's scalloped tomatoes are a more interesting side.
I think these would be excellent however tossed with some pasta and mozzarella ... a very nice and quick summer dinner. |
| I thought this was good, not great. It is basically a black bean salad. No corn is involved but the flavor is good and would have been even better if I had made it a few hours in advanced and let it sit at room temperature (minus the avocados which should be added just before serving) for a while. A hit of fresh chopped cilantro probably would have taken this to a four or five. |
| Really tasty fall/winter salad. The addition of the dried cranberries to the roasting squash is a great idea. The warm cider vinaigrette is just wonderful. Had enough left over to use it (unwarmed) the following night on a salad with arugula, apples and cheddar shavings, and it was just as delicious with that combo. |
| This has to be the easiest main dish ever. Ina uses red snapper but I only had tilapia in the house the night I decided to try this and it was delicious. Served with steamed haricots verts as Ina suggests and it's a nice match-up. |
| A lovely fall salad, wonderful what roasting adds to the classic pear and blue cheese pairing. |
| I will preface this review by saying that I grew up in a "white bread, meat and potatoes" environment. And I am not big on the flavor of smoked food. Which means that I probably never would have made this dish. But my daughter was going through my cookbooks one week-end morning and picked this recipe to make. So off we went to the grocery store, picked up the smoked salmon and smoked whitefish it called for, and headed home. And we all loved it. I liked the flavor of the whitefish so much that I am looking for other things to do with it.
One little warning -- be judicious with the addition of salt.
|
| I debated reviewing this recipe because I made enough changes that it might be considered too different from the original recipe. But the variation produced such a wonderful soup that I decided to go ahead. I made half a batch of this soup (it easily divided), used parsley instead of dill (my husband hates dill) and Swiss chard instead of spinach (the chard was gorgeous when I went shopping yesterday). I also used a different meatball recipe simply because I had some leftover meatball mix (Gourmet, January 2009) from the last time I made spaghetti and meatballs.
I chopped up about a half cup of the chard stems and sauteed them with the carrot/onion/celery the recipe calls for and it added a really nice subtle sweet flavor to the base veggies. The chard leaves are added in the last few minutes of cooking. BC calls for adding spinach at the last minute but the chard greens take a bit longer than that to soften up.
Finished off with grated Parmesan, this soup basically defines Italian comfort food. |
| This was strangely disappointing. The mache with an aged balsamic was fine but the warm brie was disappointing (maybe not a very good brie?) although the drizzled honey was nice. The pistachios didn't add much in my opinion. Served with a red pear rather than the recommended Granny Smith apple (the latter would have been better).
On a more positive note -- really pretty presentation. |
| This recipe makes a huge amount of stew as it starts with 2.5 pounds of beef. And browning all that beef is a not insignificant effort so I was kind of hoping this would completely wow me ... which it did not. On the other hand ... still really tasty thanks to the addition of sun-dried tomatoes (not sure about these but a really nice savory addition I think) and tangy Worcestershire sauce. And plenty of freshly ground pepper. Should be even better day two.
Two modifications -- I didn't have a can of beef broth on hand (and not driving on icy roads to get some) so I just replaced it with about two cups of water. And I skipped the addition of peas since neither my husband nor I care for them.
Ina says to remove 1 cup of liquid from the stew and whisk with 2 T. of flour and then return the thickened liquid to the stew pot. This did not result is as smooth a sauce as I would have liked and I think next time, I will mix flour with warm water and slowly add to stew pot and see if that works better for me. |
| This tart is just perfect when you have a friend over for lunch. It calls for two sheets of store-bought puff pastry to make four servings. I made two servings from one sheet and -- had I needed a third -- I could have made one from the leftover pastry after I cut out the first two 6 in. circles.
You do need a little lead time -- the onions are sauteed over low heat for about 30 minutes before putting them on the pastry, topping with cheese and tomato (I used thinly sliced grape tomatoes since that is what I had) and baking for 20-25 minutes. Next time (and I will make this again), I'll probably brush the pastry with a beaten egg to get a more golden (rather than brown) final product.
Served with a side salad of mixed lettuce, orange sections, candied pecans and a pomegranate-orange vinaigrette. |
| It's barely a recipe but -- as usual -- the Contessa is spot on with her flavor combos and this is a very nice, easy and pretty healthy side dish for a weeknight. |
| I agree with other reviewers -- I thought the recipe could do with both less butter and less lemon. On the positive side, the flavors are simple and delicious and it will be easy to find a balance that works to our personal taste. And it really is about 10 minutes from prep to serving. And the frozen fillets I used only took about 20-25 minutes to thaw in tepid water.
I had been wanting to try this recipe for a while, but sole fillets don't seem to be available very often -- or at all usually -- at my grocery store. So I was pleased to find some individually frozen and packaged wild caught sole fillets from The Great American Seafood Company at my local A&P recently. I have to say that the quality of these fillets was very high and I hope that the store will begin keeping these on hand regularly. |
| This is barely a recipe it is so simple. But roasting really brings out the flavor and sweetness of the carrots. It is a great fall/winter side dish. Also delicious when parsnips are added to the mix. |
| Another Contessa recipe that is so simple it is barely a recipe. But this is the recipe that made my entire family love Brussels sprouts. Just delicious although I consistently find that mine don't need 35-40 minutes in the oven as Ina suggests. I usually plan for 20-25 minutes and I shake the pan every 10 minutes or so. |
| Healthy and delicious; recipe makes enough for a family of four to get two meals out of it. Recipe calls for chicken stock but substitution of vegetable stock makes this a great main dish soup for vegetarians. |
| This is the only Ina Garten recipe that has ever let me down. The flavor mix should have produced a great granola but the cooking time of 45 minutes resulted in burnt nuts and burnt coconut. I ended up throwing the entire batch in the garbage and have not been motivated to give the recipe a second chance. Especially since the holiday issue of Fine Cooking a few years back (2005?) has three terrific granola recipes that I return to over and over. |
| I've done this chicken several times with very good results ... although as another reviewer notes, the onions do seem to burn before the chicken is ready.
I follow Thomas Keller's suggestion in Ad Hoc at Home and let the chicken sit for an hour or so at room temperature prior to roasting. As a result, I generally roast for a slightly shorter period than the 90 minutes called for by the recipe. I think doing so results in better taste and texture. |
| If you are able to get really fresh and flavorful sugar snap peas, this is an incredibly simple and delicious side. You don't even cook the peas, simply trim and toss with the oil and sesame seeds.
This is great for a summer side with any Asian main dish. Side benefit is how pretty it is on the plate.
Another winner from the Contessa! |
| This is a really delicious lasagna; the addition of goat cheese to the classic ricotta and parmesan is a great idea. Adds a tang that takes the dish from very good to excellent. |
| Another winner from the Contessa. Easy and delicious and if you buy your shrimp already peeled and deveined, dinner can be on the table in less than 30 minutes. Looks and smells great on the plate. |
| I am not a huge coconut fan. But these are delicious and moist and oh-so-pretty to look at.
They smell amazing and that amazing aroma lingers in your kitchen for a while too. I may make these just before the next set of house guests arrive -- they are the aromatic equivalent of "Welcome!". |
| Nice mild horseradish sauce to accompany the rib roast in this cookbook. Well-received at my holiday table this year by those who like this type of sauce. It makes a boatload. |
| Another Team AJ/Soupereasy Project
This is a delicious and easy version of tuna tartare. We used two flash frozen sushi-grade AHI tuna steaks from Costco that turned out to be wonderful. We were initially a bit worried by the brownish shade of the frozen steaks but they pinked up a bit as they thawed and the taste was first rate. The diced raw tuna is tossed with avocado, scallions, jalapeno, and some toasted sesame seeds. Then the dressing (soy sauce, wasabi, tabasco or other hot pepper sauce, some olive oil, and some lime zest and juice) is mixed up and added. Season to taste. Then into the fridge for an hour.
We made no changes other than using a lemon rather than a lime and that had to do with the fact that neither of us much cared for the quality of the last remaining lime. We also used wasabi paste rather than powder. We served on thin slices of bread. Wonderful flavors perfectly balanced. High five to the Contesssa.
We found that the dish was best right after that hour in the fridge. We both kept some to serve as a dinner appetizer and the flavors definitely muddied with the passage of a few hours.
Our original plan for the day was to compare two tuna tartares but I couldn't find a version of the one I wanted (from Lidia Bastianich's NYC restaurant Felidia -- my husband says it is the best tuna tartare he has ever eaten) so we made a last minute decision to sear the remaining tuna steak and serve it with a plum salsa from Fine Cooking (reviewed separately).
We got the idea from the Le Bernadin cookbook On the Line which pairs a seared tuna and a tuna tartare in one dish. We couldn't get the yuzu juice the Le Bernadin recipe called for so we just decided to run with the idea of two different approaches to preparing tuna. And, as it turned out, the dishes were very different from one another but together made an exceptional lunch. |
| Although my grapefruit were a little less sweet than I'd hoped, this still made a very nice margarita, Like bhnyc, I chose to serve the drink over ice rather than blend the juice, alcohol, and ice. Very refreshing and pretty to look at.
|
| So simple, so inexpensive, so delicious. Until this recipe, cabbage meant coleslaw to me. Now ... so much more. :-) |
| For lovers of blue cheese, this is absolutely delicious and, as souffles go, very easy. Served with the green salad and vinaigrette recipe in the same cookbook, this makes a lovely light dinner or lunch. I use the individual ramekins and this makes for a very nice presentation as well. Pairs well with a Sancerre. |
| An excellent winter meal, full of hearty flavor and healthy ingredients. Somewhat labor intensive since there is a fair amount of prep but it can all be done ahead. |
| Very nice brioche and, as always, Ina's directions are very clear. Result is a bread with a lovely texture and flavor. Shortly after making this, I made Dorie Greenspan's recipe for brioche and found that I preferred Ina's. Must be started the day before serving and can be done either as whole loaves or individual brioches using muffin tins which is my preference when having guests. |
| Easy and flavorful but for me this salad had a little too much going on. The addition of prosciutto and sun-dried tomatoes was a little more than I wanted and took some of the focus away from the mushrooms, Parmesan and sherry vinaigrette. Also, while I am loath the disagree with Ina because the woman really knows flavor, I suggest stirring the mushrooms as little as possible while you saute them, which I think does a better job of bringing out the flavor of the mushrooms. |
| One of my very favorite vinaigrettes. Just delicious although folks with immunity issues should be aware that a raw egg is involved.
2019 update. This dressing pairs perfectly with a French-inspired menu. Recently served this on a simple butter lettuce salad that accompanied a light feast of Anne Willan's paté [Country Cooking of France], two cheeses [a Brie and Roquefort] and a baguette. With a little champagne, it's a perfect celebration for a New Year's Eve at home. |
| Quite a lot of prep work involved with the lentils but it is all easily done ahead...even an entire day ahead. Easy for a dinner party since the salmon can be done in under ten minutes. Just make sure your pan is really hot before you start the sear (I've made the mistake of inadequately preheating the pan and it led to some still tasty but unlovely to look at salmon). I like it with the green salad on p. 102 of this same cookbook. Good with a lighter red wine or your favorite rose wine. |
| Straightforward gratin, easy to execute. The recipe calls for Gruyere but I wanted to use up an nice English cheddar so that's what I used, omitting the Parmesan. The recipe also called for mixing fresh breadcrumbs with cheese for the topping; I used panko instead and was quite happy with the result. A nice crunch.
If I were to do this again, using the cheddar, I might add some dried mustard or whole grain mustard to the cheese sauce for some additional tang. But this is a very good basic gratin and for my husband, the best part of the meal.
Served with lamb chops and a spinach salad. Paired with a California Zinfandel. |
| A simple hearty soup that turns into something really special with the addition of blue cheese. A loaf of crusty bread completes the meal, and if you are in the mood for a splurge, pick up some French butter for that bread in the dairy aisle at Whole Foods. |
| You need about an hour's lead time for this recipe since the lemon slices need to macerate in sugar for about an hour before broiling and composing the salad.
Since you are using the whole lemon, rind and all, I would suggest using lemons with a thinner rind. And even with a thin rind, it is important to slice the lemons as thinly as possible since otherwise the rind can add too bitter a note to the salad.
The broiled lemons are added to the greens along with EVOO and salt and pepper.
I can't wait to try this one with Meyer lemons.
This recipe was published in the NY Times (link below) if you are interesting in trying this but don't have the cookbook.
http://www.nytimes.com/2003/07/02/dining/heat-teases-out-the-other-side-of-the-lemon.html?scp=1&sq=baby%20greens%20with%20broiled%20lemons&st=cse&pagewanted=2 |
| From: Bistro Cooking (reviewed 13th March 2010)Just finished making this -- easy to pull together but I am underwhelmed by the flavor. Still -- it's a few hours until dinner and I am going to let the flavor mellow a bit before serving so rating may go up. The smell (a product of onion, garlic, cloves, and a bay leaf) promises more than the flavor has yet delivered. |
| From: Bistro Cooking (reviewed 15th March 2010)This soup really was something of a revelation as another member has noted -- I am so glad a review for this recipe was posted because I doubt it would have occurred to me to try this soup ... and it would have been my loss. I have had mixed results with this cookbook in the past but this was a very delicious surprise.
Wells says to serve this immediately (takes about 15 to prep and 30 to cook) but I cooked it a bit longer than she calls for and then let it sit for a few hours at room temp while I ran errands. I tasted the soup both right off heat and warmed a few hours later and I thought the flavor improved over that time. The broth is really terrific -- so much so that I am tempted to strain out the veggies and just heat up the broth. I think the broth alone would make a very nice and unexpected first course soup. Or a light lunch served with a cheese toast? |
| A very easy version of a bistro classic. A slightly adapted version of this recipe appears in the November 2010 issue of Saveur magazine (p. 84). Both recipes are based on a version served at the Parisian bistro Chez Georges.
After the steaks come to room temperature, the recipe takes about 15 minutes to execute, from pan grilling the steaks (8 or so minutes) to finishing the simple bearnaise sauce (pan drippings, brandy, cream).
I made one change to this recipe (as did the writer of the Saveur version) in that I seasoned the meat prior to cooking, where the recipe calls for seasoning the sauce rather than the meat.
Served with a mesclun, apple, English cheddar and toasted walnut salad. Dessing was the apple cider vinaigrette from Barefoot Contessa (Back to Basics). |
| From: Bon Appetit (reviewed 31st December 2009)Making this is quite a production, involving the making of a peppermint meringue, a chocolate cake and a chocolate buttercream. Once the constituent parts are made, the final product came together quickly with tasty results. Once of the more interesting features of this cake is the mix of textures in each bite, crunchy meringue, spongy cake, and creamy chocolate frosting. It is very minty. |
| From: Bon Appetit (reviewed 3rd January 2010)Nice winter salad although I doubled the amount of apple as I felt that the flavors needed some additional tartness to balance the sweetness of the lingonberry dressing. Also added more of the toasted walnuts to good effect.
If your grocery story doesn't carry lingonberry preserves, you can often find them at Home Goods.
From the presentation point of view, nice colors. I served this with a mix of green and white cheese tortellini tossed with Costco's basil pesto. The contrasting colors (red, white, green) were lovely enough that even my husband (who usually focuses on flavor) commented on the nice presentation.
Jan. 5 -- Since I had leftover red cabbage I decided to try a 2nd version of this dish even though I just made it last night. Tonight I used 1/2 small red cabbage and one Granny Smith Apple. Added toasted walnuts and the coleslaw dressing from Joy of Cooking. And it must be said -- worked much better than the lingonberry dressing in the original recipe which seemed off-balance to me -- too much oil, not enough acid. |
| From: Bon Appetit (reviewed 10th January 2010)The November 1994 Thanksgiving issue of Bon Appetit will always have a place on my cookbook shelves for two reasons. First, the issue is crammed with great recipes and, second, this issue guided me through hosting my first Thanksgiving dinner as a newlywed. This turkey recipe is terrific and the shitake mushroom gravy is just superb.
I serve this with a dried fruit stuffing from the November 1996 issue of Bon Appetit. And I vary my cranberry sauce from year to year going from very traditional (Joy of Cooking) to quite adventurous (a version made with Chinese five-spice powder that I loved but which others found to be just too much of a departure).
All recipes from this issue are available at Epicurious.com |
| From: Bon Appetit (reviewed 10th January 2010)This was my first non-canned cranberry sauce. It is a really lovely accompaniment to the herb-rubbed turkey in this same issue of BA. My family liked this so much that it was several years before I moved on to try other recipes for cranberry sauce.
Now I simply make two versions for Thanksgiving -- the traditional from Joy of Cooking (which -- if there are enough leftovers -- can be used the next day for a small batch of cranberry shortbread bars) and whatever recipe strikes my fancy from the crop of that year's cooking magazines. Usually something chutney-like that works well on sandwiches made with left-over turkey. |
| From: Bon Appetit (reviewed 21st June 2011)While waiting for our unfortunate fougasse to rise last week, soupereasy and I enjoyed a nice lunch of chilled soup and bruschetta, followed by a little dessert of fresh berries and these lovely, not-too-sweet, almost savory cookies.
The cookies come together very quickly in the food processor although we found that we needed to add additional liquid (we used lime juice) before the necessary large clumps would form in the processor. After that it was a piece of cake to roll the dough in balls and flatten the balls into rounds. We didn't bother with the recommended process of using a flat-bottomed measuring cup dusted with powdered sugar to flatten the balls -- our fingers worked just fine. We also skipped the sanding sugar as neither of us like things too sweet.
We both agreed that the pairing with fresh fruit really worked for us. Very summery. But it would also make a nice cookie to accompany a cup of tea on a chilly late winter's afternoon.
People who like sweeter cookies -- like my husband -- would probably not rate this higher than a 3 or 4. |
| From: Bon Appetit (reviewed 23rd June 2011)For the past few weeks Soupereasy and I have been experimenting with breads. The Sichuan pepper bread had great flavor, but the dough was hard to work with. The fougasse had a great olive and herb topping with an unworkable dough.
This bread had a great dough -- beautiful and easy to work with. I would try both of the above recipes again using this dough in place of the ones called for in those recipes.
The filling for this bread -- scallions, cilantro and a mix of black and white sesame seeds -- was delicious as well.
We did make one change to the recipe. Once the dough has risen, it is rolled out into an 18x9 rectangle and the filling is spread across the top. The recipe then says to roll the dough from the short edge. But we thought this would result in much larger rolls than we really wanted. So we rolled from the longer edge and made more rolls of a smaller size, which we preferred.
This recipe is part of a feature on Turkish cooking and several of the recipes look very appealing. This is the grilling issue for the year and also has some appealing slaws as well for those who like that sort of thing ... which I do. |
| From: Bon Appetit (reviewed 7th August 2011)I gave this slaw a rating of 5 based not on my taste buds but on Soupereasy's. We both made this slaw and when she tasted the final product it was sweet and slaw-like and good enough that she has made it a couple more times. But when first I tasted mine it was harsh, bitter, and hot. Very unpleasant. My first bite was my last bite. I knew I had followed the recipe carefully so I turned to the internet and a little research turned up the reason for the discrepancy.
From PopArtichoke's recipe for Chioggia Beet Carpaccio
"Also, the beets in this dish are not raw, and let me tell you why. When making a simple beet salad last week, I was going to do it raw. I tasted a slice of chioggia beet as I was preparing it, and soon developed a sharp, burning feeling at the back of my throat. I guess is a pretty common reaction, especially with this variety of beets, so just be careful if you’re ever about to have raw beets or beet juice. Some people have no problem with it, and for the record I was fine and the feeling dissipated after 10 minutes, but it never hurts to make sure. This has been a public service announcement. You can now return to your regularly scheduled recipe."
I generally love raw red or golden beets in a salad with nary an ill reaction from them. I would still love to use these very pretty beets in a dish, but next time I'll roast the beets. |
| From: Bon Appetit (reviewed 16th October 2011)I have been wanting to try this classic French dish forever and somehow it never happened until this issue of BA came into the house with a lovely and appetizing photo that made it impossible to resist.
The recipe was clear, the plated dish lovely, and the result very tasty. I only wish I'd remembered to take a picture to post with my review. |
| From: Bon Appetit (reviewed 25th October 2011)A nice cake. Not my favorite way to use a pear ... but Soupereasy and I enjoyed it. Still -- if we made it again, we'd double the caramel. |
| From: Bon Appetit (reviewed 12th January 2012)This was lovely -- pears poached in white wine to which sugar, cardamom and saffron have been added. Unusual, sophisticated flavor -- sweet but not too much so and the creme fraiche was a perfect topper.
The recipe calls for poaching whole peeled pears which I would have done if I was making this for a dinner party. But for an everyday weeknight meal, I went ahead and halved and cored the pears before poaching, and then reduced the cooking time from 30 to 20 minutes.
After removing the pears from the poaching liquid, the liquid is reduced to a thickened syrup ... which happens pretty quickly here ... the line between syrup and glaze is pretty fine.
Nice do ahead dish for entertaining. |
| From: Bon Appetit (reviewed 18th January 2012)This recipe -- and the poached pears in the same issue -- are by Yotam Ottolenghi, author of Plenty. Based on these two recipes, I'd definitely like to try a few more recipes and have an opportunity to eat in his restaurant.
The roasted veggie mix (red peppers, eggplant, sweet potato, tomatoes, onion, and fennel) in this recipe is totally delicious. I made a few minor changes, using jarred red piquillo peppers instead of roasting my own, and the last of a container of yellow Zima cherry tomatoes (so sweet and tasty I'd been popping them like candy) rather than vine-ripened red tomatoes.
You do need quite a bit of lead time for making the pastry crust, and roasting the veggies, assembling the tart (adding eggs, cream, and goat cheese) and then baking it (all together about four hours), but every step is easy along the way, especially if you are a dab hand with a pastry crust (I am not but mine turned out pretty well this time) or use one from the grocery store.
There is a reason this is the cover recipe for the issue -- it is very very pretty. And even better eating on day two.
That said, this recipe got a four rather than a five from me because I thought the buttery pastry crust was overkill -- almost distracting from the great veggie flavors. I'd love to -- no, I will -- try the veggie mix as a pizza topping. |
| From: Bon Appetit (reviewed 18th January 2012)Easy, tasty, savory side made a little special and out of the ordinary by the use of caraway. I used all butter rather than the duck fat-butter combo called for in the recipe. There is a total of 6 T. of fat for 2 lbs. of potatoes in this recipe and I found that I could have gotten by with maybe a total of 4 T.
The recipe says you can sub bacon fat for duck fat and I think I'll try that next time and include some bacon bits scattered throughout the galette.
The recipe directs you to use a springform pan to assemble the galette and then remove the side and bake the galette on a roasting pan -- and mine did sort of flatten and spread out in the oven -- still pretty but a bit lop-sided. |
| From: Bon Appetit (reviewed 13th November 2013)This really is a snap to make. Canned tomatoes, chopped anchovies, diced butter, chopped garlic, salt and red pepper flakes are tossed together then roasted in a 435º oven for 35-40 minutes. Then you just mash it up and toss with bucatini or spaghetti (I used the latter). I used fresh zimas rather than canned because I had a ton, but this is probably better with canned unless you want to put the finished sauce through a food mill to take the skins off.
The sauce has a nice kick and as we were eating my husband suddenly said "this reminds me of my uncle's cioppino" and he was right -- the red pepper flakes and anchovies do something really nice for this simple sauce. A great week-night choice, but I also served it to last-minute guests and it worked really well. |
| This dish had a really nice subtle flavor although I think the title is a little misleading since that "sweet-and-sour" quality (especially the sour side of that equation) is so subtle as to be almost non-existent. It is really a Riesling wine sauce with the addition of white balsamic vinegar and golden raisins. |
| From: The Cheese Course (reviewed 14th December 2010)I really love goat cheese and Humboldt Fog is lovely goat cheese. I wanted to like the cheese with this bread more than I did, but I would have preferred a slightly sweeter yeast bread than this. The recipe includes 1/3 cup of shallots and I found the flavor of the bread a little too onion-y which I thought competed with rather than complementing the cheese. Also, I thought the recipe needed a bit more salt to bring out the flavor, as well as more liquid as it was a bit dry.
If I make this again (although there are enough walnut bread recipes out there that I may just move on to another recipe), I will omit the onions entirely, add some sugar or maybe honey, and throw in some dried cranberries. |
| Note: on a regular basis, another cookbooker member [soupereasy] and I meet to do some kind of cooking project. These rillettes were part of a day of projects for us (others were the spiced beer jelly from Mes Confitures and Mario Batali's chicken pate with fennel and red onion). "My" reviews for these recipes (and other recipes identified as team projects in the future) are really "our" reviews as they reflect both our efforts and our opinions.
If you expecting a traditional rillette, this recipe might disappoint you. It is definitely more like a salmon salad (one of the ingredients is mayonnaise). If you like salmon salad (and we do), this is delicious.Very fresh and light-tasting. I think it is a wonderful spring/summer appetizer. It might be perfect with a sparkling rose wine.
Although I liked the dish as it was, my cohort in cooking thought the salmon could use a bit more lemon juice and a goodly hit of zest and maybe some minced salted capers.
So our rating is a 4 although I might have been tempted to give it a 5. But maybe that's because I am just so happy to be doing spring cooking again after the long long winter.
Note: This cookbook is a collection of chefs' recipes -- this recipe came from Eric Ripert of Le Bernadin.
A more traditional rillette is available in Dorie Greenspan's Around My French Table -- I haven't made it yet but have it marked to try as a point of comparison with this recipe.
|
| This is a really yummy recipe -- a team project for "soupereasy" and me ... and an excellent (maybe the best) part of our lunch today.
The recipe comes from Mario Batali of Babbo. We started with some very nice-looking organic chicken livers from Whole Foods. We did modify the recipe just a bit -- after sauteing the red onion and fennel, we put them in the food processor with the chicken livers (after they were sauteed with minced garlic). Fennel seed, sherry vinegar and salt were added, and then we processed everything to a spreadable consistency.
Batali calls for chopping the liver and combining with the other ingredients but we prefer a smoother texture for pate. We also found that we used a bit more salt and sherry vinegar than the recipe called for.
The final product was just delicious, the sauteed fennel red onion and sherry vinegar were wonderful additions to the livers; a nice alternative to French pates that use brandy or other liquors. |
| I had a little less than a pound of left-over pork tenderloin and this dish provided an excellent use for it. The recipe for the sweet and sour sauce is on p. 88 and it takes about 30 minutes to make. It can be done well ahead and refrigerated and, if you do so, the entire dish takes only about 30-40 minutes to do (cut up pork, onion, green pepper -- cook meat and veggies, add sauce and pineapple -- serve over rice).
We found the sauce pretty spicy so next time, I'd cut back on the crushed dried red chile peppers (I'd removed almost all the seeds before crushing) by about a third. But we are wusses when it comes to heat so I'd guess most people would not find this too hot at all. |
| This was a team project for Soupereasy and me. Soupereasy thought it was time we tried cooking with pork belly and selected this recipe for our first attempt with this ingredient.
After simmering the pork belly for around 45-60 minutes, it is cooled and then sliced in preparation for being tossed into the wok along with some leeks, ginger, and chopped green pepper (this last ingredient we chopped into about 3/4 dice rather than the 1-1.5 dice called for in the recipe ). After the veggies are stir-fried, the sauce (sweet bean sauce, horse beans or chili sauce, ketchup, soy sauce, sugar, rice vinegar, Sichuan peppercorns) is added and you are ready to plate.
The sauce is just delicious and if I was making the dish again, I would double the sauce and serve the pork with rice. We also thought that it would be easy to save a step -- and turn this into an easily doable week-night meal by using a pork tenderloin instead of pork belly.
We served this with our best approximation (since neither of us own the cookbook it came from) of the Cucumber-Sesame Salad recently reviewed here at cookbooker by mfrances. |
| This is the tomato soup recipe that I turn to over and over again for a "comfort food" meal. The recipe calls for the addition of a quarter tsp. of baking soda and that seems to effectively counter the acidity of the tomatoes which can pose digestive problems for some people. I generally use a cup of half n' half rather than the half cup of heavy cream the recipe calls for as I prefer a lighter feel to the soup. It's a great companion dish for grilled cheese sandwiches.
Recipe also offers a nifty variation -- cream of green tomato soup. |
| Simple classic coleslaw recipe that yields very tasty results. As with the other recipes in this cookbook, the basic recipe is followed by a number of tips on prep and variations. |
| The flavor and texture of this bread is just wonderful. I omit the caraway seeds as my family doesn't like them. The bread should fully cool down before slicing and, if not toasted, is best the day that it is made. It makes a great breakfast toast the day after it's made. We like it served with the split pea soup from The New Basics cookbook. |
| Bit of a caveat before posting this review. The rating is based primarily on my husband's taste buds as my will be inoperable for a few months. He liked this soup quite a lot ... but not enough to have seconds or ask for leftovers. Based on my kind of truncated taste buds, I thought half the dried mushrooms would have been sufficient to deepen the flavor of the soup.
The recipe also called for soaking the dried mushrooms overnight in cold water, as opposed to 30-60 minutes in hot water, which is what I normally see in recipes. I just used the hot water method. I also skipped the addition of egg yolks for thickening, as my soup didn't seem to need additional thickening. I kind of regret that decision as I would have been interested to see how that addition affected the flavor. |
| Date | Rating | Recipe Title
recipe reviews (696)
book reviews (39)
useful review votes (442)