aj12754's Reviews
696 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date 
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One Good Dish
By David Tanis
Artisan - 2013
A dish that could not be simpler to make, and absolutely delicious. Topped the cooled tomato with a room temperature slice of mozzarella drizzled with EVOO and some ribbons of basil. A real treat.
useful (1)
Website: Epicurious
Very pretty spring-summer colors in this crab salad. Although my taste buds are compromised, the fact that every plate was cleaned by my dinner guests is a pretty good indication that the dish worked.
I didn't make the cumin apple chips because reviews at the website were mixed on those. I served the salad on endive leaves, but next time I think it would be better and prettier on a leaf of butter lettuce. Served with an appetizer portion of a chilled asparagus soup (Fine Cooking).
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Everyday Dorie: The Way I Cook
By Dorie Greenspan
Rux Martin/Houghton Mifflin Harcourt - 2018
Tastes as good as it sounds ... at least according to my husband and our two dinner guests, all of whom asked for seconds. I made two small bundts rather than one large, since I wanted something smaller for a dinner party, and the other cake could be frozen.
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Some recipes just make it a pleasure to be in the kitchen ... fun to put together and delightful aromas fill the kitchen. And then it all comes together in a good-to-great result at the table. This is one of those recipes.
Lots of butternut squash soups are bit too sweet for my taste, so I liked the savory and slightly spicy flavor of this soup. Squash, carrots, onions, and garlic are tossed in a mixture of EVOO, maple syrup, soy sauce, S & P, with a bit of cinnamon and a pinch of cayenne, and then roasted. Then it's out of the oven and into the soup pot with broth, some chunks of ginger and a star anise. After a 30 minute simmer, it's blended, and then plated with drizzled of apple-cider (i used a glazed version from the supermarket) and some heavy cream. Delicious and very pretty, even if I do need to work on making my drizzling skills more artistic. My taste buds are still a little wonky and I was afraid the cayenne had added too much heat, but my husband said it was just right.
Side was a butter lettuce salad with Panera's apple-poppyseed dressing, and some brown bread and honey butter. Served with a hard apple cider, and I liked that pairing.
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Bake from Scratch
(Jan/Feb, 2019)
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.
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Classic American Food Without Fuss:: Over 100 Favorite Recipes Made Easy
By Frances McCullough
Villard - 1997
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.
useful (0)
Website: Epicurious
A little labor intensive given the time it takes to slice the sprouts, but a mandolin makes relatively quick work of that. Add crushed toasted walnuts, pecorino Romano cheese, and a lemon and EVOO dressing. Salad looks very appetizing on a buffet, but I found that the addition of a little honey to the dressing helped smooth out and balance the flavors.
useful (2)
Fine Cooking
(September, 2003)
Simple, tasty, looks pretty on the plate, perfect for a summer meal on the back deck or patio. Elegant enough for a dinner party. Can be done a few hours ahead, adding avocado shortly before serving, which is also useful for dinner party.
Can be done in appetizer portions (I served on endive leafs) or for lunch with friends. I went with a California chardonnay, which worked well as it was not too acidic or mineral-y.
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Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites
By Deb Perelman
Appetite by Random House - 2017
Although my family kind of raved about these, I was a little underwhelmed. Still, day two with beans or soup is always a step up, and the recipe makes a ton, so we'll have leftovers for days.
Followed the recipe fairly closely, just subbing in diced tomatoes for crushed because I didn't have any of the latter. Also, added Italian seasoning to the sautéed carrots, onions, celery mix in addition to the salt and pepper called for in the recipe. Glad I did because I'm not sure it would have had enough flavor otherwise.
As for the dried gigante beans called for by the recipe, they were fine, although I did wonder a bit how old mine were -- ordered from Amazon a few weeks ago, but seemed like they might have been sitting on a shelf somewhere for a while.
It's a simple enough recipe, but if I make it again, I'd simplify even more, and cut the recipe in half. I'd use canned cannellini beans, and I'd definitely follow Deb's suggestion about adding some hot or sweet Italian sausage to the sautéed vegetables.
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The Essential New York Times Cookbook: Classic Recipes for a New Century
By Amanda Hesser
W. W. Norton & Company - 2010
As I am not generally a fan of Mark Bittman's "Minimalist" recipes in the Times, I was surprised how much I enjoyed this very simple and very fast ragu. A lot of flavor with very little effort. Excellent weeknight meal. Worked well with small penne.
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Fine Cooking
(, 2017)
I would have rated this a three, because I found it too salty (my cheddar selection; there is no added salt in the recipe), but my family loved it. My first fondue, and it was tasty enough that I'm looking forward to experimenting with cheese blends. This recipe called for 100% sharp cheddar, and that's what I went with. The rye in the recipe title is rye whiskey.
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Website: The New York Times
Easy and fresh tasting, but a little thick for my taste, almost a raita consistency. It just felt like something, maybe some chopped dill, mint, or other herb, was missing. I would not make this again, but primarily because I have cucumber soups I like better.
useful (1)
Website: Taste of Home Recipes
Although I am sure this will be better on day two, I found it a little bland, even after the addition of the hot sauce included in the recipe. Uncharacteristically, I followed the recipe pretty closely, although I had to up ingredients proportionally to account for the larger than average cauliflower I had.
My main complaint about this recipe is that I missed the onion usually included in a vegetable soup. Here you just throw some carrot and celery in with cauliflower and stock, bring to a boil, then simmer until the veggies soften. Then you make a roux, add milk, and after it is heated, add a cup of cheddar (I used pepper jack) and some hot sauce. When the cheese-milk mixture has thickened, add it to the veggies, and serve. Although the recipe never called for it, I did use a potato masher to break up the cauliflower before adding the milk mixture, and I liked the texture. I think it would be equally good pureed to an even smoother texture.
Because I found it bland, and missed the onion, I added additional hot sauce as well as some snipped chives, both of which helped the flavor along. I was very glad I used the pepper jack as well, since that gave it a little more oomph. Because I really missed the onion, next time I would simply do a mirepoix then add then cauliflower and stock.
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Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites
By Deb Perelman
Appetite by Random House - 2017
Although my family enjoyed this dish quite a bit, I found it a little bland. Deb warns that the meatballs are a bit hard to shape and work with, and I definitely found this to be the case. I would suggest refrigerating the meat mixture for at least 10-15 minutes before shaping the meatballs. And even though I might miss deglazing the bits for the sauce, I might just bake the meatballs next time, and skip browning them on the stovetop. The sauce was nice, but I wanted a bit more of it.
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Website: Oh She Glows
This is certainly one of the easiest pasta dishes I've ever thrown together. One avocado, some lemon juice, EVOO, a garlic clove and some fresh basil, all tossed into the food processor. Toss with half a pound of pasta (I used thin spaghetti), garnish with more fresh basil and some lemon zest, and serve. Although I made the avocado sauce in advance, it would have been just as easy to throw it together while my six minute pasta was cooking. Serves 2-3 people.
The result was a creamy pasta, with a lovely presentation. It was tasty, but a little bland for me. Its flavor will depend on the quality of your avocado. Next time I make it, I will likely up the amount of garlic, and maybe add some diced tomato. And some bacon bits? Could try other variants on this ... cooked crab or shrimp, or shredded chicken.
I had reserved some of the pasta water to toss with the pasta in case the sauce was too thick, and I ended up being glad I did.
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This is an excellent and attractive-looking side for soup. I ended up using the mix of cheeses I had on hand (a cheddar-jack mix rather than the called-for pecorino and provolone), which worked just fine, especially with kids at the table. A simple recipe that illustrates the virtues of Deb Perelman's approach. If you follow her technique, you are almost certain to get a good result.
One suggestion: a larger loaf works best (mine had too small a circumference) as it provides a larger base for the broiled broccoli and cheese.
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Fine Cooking
(Winter, 2017)
A very enjoyable sandwich; flavors really work. The recipe is part of a longer article on pulled chicken, which begins with a VERY quick and versatile base recipe for the chicken, followed by three recipes for using it.
These sandwiches are served on a roll with melted smoked cheddar cheese (or Gouda if you prefer), topped with the chicken, pickled onions, and a few thin slices of a granny smith apple. This is a great make-ahead option, as everything but the broiling of the bread and cheese can easily be done 12-24 hours in advance.
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Fine Cooking
(, 2017)
These cookies have a texture similar to, but lighter than, cake-like chocolate chip cookies. I love the chocolate-orange flavor combo so these were a big hit with me, although I will probably double the number of chocolate chips in my next batch. Super easy. Wished I'd had some orange sorbet to go with them.
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All Recipes
(Dec/Jan, 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.
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Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites
By Deb Perelman
Appetite by Random House - 2017
This is a delicious version of tomato soup, elevated by borrowing the idea of cheesy goodness from French Onion Soup. What I probably like best about this soup is the idea of roasting canned tomatoes for the soup. Most roasted tomato soup recipes call for fresh tomatoes, which are best in the summer. But, as Deb points out, a warm and hearty, satisfying tomato soup in not what most people are looking for in August, peak tomato season. Turns out, roasting canned San Marzanos is a great idea, and produces a really flavorful soup in the winter months when a hearty tomato soup hits the spot.
I followed the recipe pretty faithfully, with a few exceptions:
1) I used a sweet onion instead of shallots as I like the milder flavor of the onion better.
2) I threw in a bit of Aleppo pepper to add some mild spiciness.
3) Instead of cheddar, I used pepper jack, and was so glad I did. We REALLY liked this modification.
4) I used sour dough croutons instead of bread (which I didn't have on hand), and the substitution worked just fine as far my family was concerned.
useful (1)
Website: Simply Recipes
Very nice; more of a soufflé-like texture, slightly lighter than a quiche. I use one slice more bacon than the recipe called for, and half a chopped onion sautéed in the bacon fat, and was glad I did. Recipe calls for a lot of freshly ground pepper and it definitely kicks up the taste.
Comfort food at any meal: tasty breakfast or, with a side salad, it's a light lunch or dinner.
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Fine Cooking
(Feb/Mar, 2017)
This was a big hit with my family, although I used my standard pantry lentils rather than searching out the ones called for in the recipe. The better the cured chorizo, the better the dish in this case. Also, my smoked paprika was a couple of years old, and I'm sure fresher spices would have taken things up a notch. This is about a 30-45 minute meal, and the only real change I'd make for next time is to reduce the amount of potatoes called for, reducing from 1.5 lbs. to 1 lb. But that is personal preference since I often think soup and stew recipes call for more potatoes than I like.
A drier Spanish or Chilean red wine is a good pairing here.
This recipe was part of a longer article on lentils, and the other recipes look appealing as well.
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Baking: From My Home to Yours
By Dorie Greenspan
Houghton Mifflin Harcourt - 2006
Easy, rich, dense. Nice with a cup of tea in the late afternoon.
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Fine Cooking
(Winter, 2017)
Classic winter comfort food with all the usual suspects present, but built around pork rather than beef or chicken. I'll admit to some concerns about blandness when I tasted for seasoning, but the final additions of grainy dijon mustard and horseradish sauce took the whole thing up a notch. May change the rating to a five when it has had an opportunity to sit overnight. Great with a beer.
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Fine Cooking
(Oct/Nov, 2016)
This recipe calls for brining and roasting a bone-in turkey breast, while braising the legs and thighs. I love cooking the parts of the turnkey separately because I find it so much easier to keep the white meat moist. The maple brine for the breast was excellent, and easy to get it all done the day before, pull out of the brine and roast for 2 hours. Actually a doable week-night turkey recipe if you don't mind brining a day ahead.
The braised legs and thighs had a slightly different, but very complementary, flavor profile than the breast. Also, can be made almost entirely in advance and reheated, which is very helpful in the busy holiday season.
Works well for a smaller crowd, say 10 or so people.
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Food & Wine
(October, 2016)
I thought I'd love this pasta dish -- even the recipe was fun to read. Toasted fennel and coriander seed warmed in olive oil along with garlic, lemon and orange zest, and basil and marjoram springs. The oil is then poured over canned San Marzano tomatoes and allowed to sit for 3 hours at room temp. Strained tomatoes are then crushed and heated with a little olive oil, crushed red pepper, and sliced garlic and served over a larger tube shaped pasta.
I could sense where the recipe was going flavor-wise, and somehow it just never got there. I used a decent brand of the San Marzanos, but I think they may have been more to blame than the recipe.
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Website: Cooking
Easy week-night meal if you start with sliced mushrooms. I thought it was bland, but my husband enjoyed it. I threw in a little 1/2 and 1/2 at the end to make more of a cream sauce, and was glad I did. I think the main change I'd make here is to use a mix of butter and EVOO for sautéing the onion and mushrooms, and I'd deglaze with a white rather than a red wine, but that's just personal preference, the red wasn't bad. The spinach is a nice touch and adds more punch than I'd have expected.
The David Tanis mushroom ragout in "Heart of the Artichoke" is really superior to this recipe.
useful (0)
Website: New York Times - Dining and Wine
www.nytimes.com/pages/dining/index.html
Although this takes closer to 2 hours to cook than the 1 hour indicated by the recipe, you end up with a flavorful and rich meat sauce that has a real Italian feel to it. I added some dried basil and oregano to the mirepoix and wasn't sorry to have done so. I also chopped some parsley and let my guests decide if they wanted it or not. I did, and was glad I did. Adds flavor but also some color to a bland looking dish.
This is an easy to do-ahead sauce for winter entertaining. Because the sauce is so rich, a salad with some citrus is a nice contrast. Also, because the sauce has so much flavor, an Italian red rather than one of the "big" California reds is a good choice.
The recipe calls for ground beef and sweet Italian sausage and that's what I used. Hot could be used instead, or you could do a mix if you like more heat.
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Fine Cooking
(, 2010)
Tasty and flavorful. I made a few changes based on what I had in the pantry and fridge, but nothing substantive ... hake instead of cod, small white instead of red potatoes, and I tossed in a few chopped sun-dried tomatoes with the can of diced tomatoes listed in the recipe ingredients. I also used a bit more liquid than the recipe called for, but not much. All the flavors blended together really well ... my Italian husband, who liked it a lot, called it "a Spanish cioppino." I agree and think it would only benefit from the addition of other kinds of fish -- some clams and/or shrimp along with the cod or other mild white fish.
Recipe is also available online here:
http://www.finecooking.com/recipes/cod-stew-chorizo-leeks-potatoes.aspx
Served with an Italian white wine (verdiccio) and the pairing worked better than expected, given that a crisp, white wine might have been too acidic to serve with a somewhat spicy tomato-based soup.
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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accessories
By David Lebovitz
Ten Speed Press,U.S. - 2007
My husband and guests liked this ice cream, which I made with creme fraiche rather than mascarpone, but as the previous reviewer noted, a little goes a long way because it is so rich. I served it with fresh strawberries, although I'd originally made some roasted balsamic strawberries to go over it. But when I tasted the combo of the roasted fruit and ice cream, it just seemed like too much was going on, so I went with the fresh berries instead.
I agree with the previous reviewer about probably not making this again. It wasn't significantly better than fresh berries with creme fraiche and I think I kind of prefer the latter.
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Website: Epicurious
Easy, can be done-ahead or served warm, pretty to look at, and very tasty. Excellent as a side for marinated and grilled skirt steak. Good for casual summer entertaining.
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Avec Eric: A Culinary Journey with Eric Ripert
By Eric Ripert
Wiley - 2010
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.
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Fine Cooking
(Apr/May, 2014)
Really liked the flavor combo here -- apple butter with a hit of mustard stirred in, pastrami, an aged cheddar, and apple slices, sour dough or other bread, grilled. Very quick and nice with a beer or hard cider.
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Website: Epicurious
Pretty straightforward Asian noodle side dish. I used Udon-like noodles, made with spinach so a pretty green color that looked lovely with the matchstick carrots and zucchini. The matchstick veggies make this a little more labor intensive but it ends in a pretty dish presentation wise. I added 2 tsp. of toasted sesame oils to the dressing (vegetable oil, ginger, soy sauce, line juice, and sugar) and was glad I did since I think it would have been a little bland otherwise. I baked 2 salmon fillets to go with, then flaked and added them to the room temperature noodles.
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Website: Epicurious
The caper vinaigrette makes all the difference to this dish ... it really enhances the trout and is perfect with the white beans. Made a few changes to the recipe, substituting fennel for the shallots in the vinaigrette, broiling rather than pan-frying or grilling the fish, and we found our beans needed quite a bit more liquid than the recipe called for.
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Website: New York Times - Dining and Wine
www.nytimes.com/pages/dining/index.html
This is a David Tanis (City Kitchen) recipe and very much in line with the Tanis preference for simple prep with fresh ingredients. Summer tomatoes at their peak are briefly simmered with chopped garlic and shallots (I used fennel instead because I prefer it to shallots with fish), then spooned into a baking dish (I used individual serving size), topped with raw shrimp, sprinkled with feta, and about 1/4 tsp. dried oregano per serving, then baked for 10-12 minutes in a 400 degree oven. Before serving, top with chopped mint. We really liked the balance of flavors in this dish, especially the hit of oregano.
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Bon Appetit
(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.
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Website: Food & Wine
Very easy week-night main, especially if you use canned beans (I started with dried). Once the beans are cooked, they are added to an onion sauteed with a bay leaf and some chopped rosemary, to which some canned tomatoes have been added. After spinach and cooked sausage (I used a sweet sausage from the Philippines I picked up at Costco and it worked well although it was not as spicy as I would have liked) are added and warmed, it's ready to eat.
The recipe called for a pound of spinach and we were happy with half that. On the other hand, the recipe called for a half pound of sausage and we wanted twice that. I'll be adding a half pound of the hot Philippino sausage I also got at Costco to the leftovers for tomorrow night's dinner.
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Essential Pepin: More Than 700 All-Time Favorites from My Life in Food
By Jacques Pepin
Houghton Mifflin Harcourt - 2011
This was just ok -- basically a meat loaf recipe but with apple added for a touch of sweetness. Really underwhelmed by the vegetable sauce.
useful (2)
Website: Smitten Kitchen
Q-S is right -- the miso dressing is pretty awesome and we really liked it with the roasted sweet potatoes.
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Jerusalem: A Cookbook
By Yotam Ottolenghi, Sami Tamimi
Ten Speed Press - 2012
This is a very simple dish, easily done on a week-night if you have an extra cooked beet or two in your fridge. The salsa (diced beets, diced orange and lemon sections, some kalamata olives, red onion) comes together very easily and can be modified to taste. Soupereasy and I tend to use less red onion than most recipes call for, and we agreed that in this case we would have liked more diced orange in the salsa. The dressing for the salsa uses cumin and coriander seeds, toasted and crushed, chile flakes and sweet paprika, and a nut oil (hazelnut or walnut recommended). We ended up using EVOO and it was fine, but the nut oil would be great, and I'll try that next time. We also had to use red beets instead of yellow, which didn't affect the taste at all, but the yellow would have made the dish prettier.
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Soupereasy and I really enjoyed this salad. Fresh cucumbers, tomatoes, diced red pepper, and radishes, with spiced chickpeas (which can be spiced ahead of time and warmed just before serving) make for a really nice combination. We went with quite a bit less onion -- the recipe calls for one small red onion and we probably used less than half of one and it seems plenty to us. The dressing is a simple EVOO, lemon juice and sherry vinegar.
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How to Roast a Lamb: New Greek Classic Cooking
By Michael Psilakis, Barbara Kafka
Little, Brown and Company - 2009
This is a really nice and full of flavour spread that is an interesting change of pace from hummus, combining chickpea confit (recipe also in this book), sun-dried tomatoes, onions, shallots, cumin, basil, EVOO and lemon juice -- you can make it chunkier or smooth as you prefer.
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Around My French Table: More Than 300 Recipes from My Home to Yours
By Dorie Greenspan, Alan Richardson
Houghton Mifflin Harcourt - 2010
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.
useful (2)
Website: Food & Wine
A good choice for a busy week-night meal. I didn't have the peppered smoked trout, just regular smoked trout, but it was more than fine with just the addition of some freshly ground pepper.
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Website: Fine Cooking
This turned out to be a tasty side dish -- I used less of the mint and initially wished the dressing had had a bit less lemon than the recipe called for. Also, I wish I had remembered to taste my feta for saltiness first, so I could have reduced the salt in the dressing since the feta was pretty salty.
Still, after the salad sat for an hour or two, things mellowed nicely. Rather than a cup of diced cucumber, I substituted about 1.5 cups of a combo of diced zucchini, carrots, and quartered yellow cherry tomatoes.
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Website: Epicurious
Super easy and a nice change of pace as an accompaniment to an Italian dinner. Tangy and refreshing. If you don't care for fennel, celery is a recommended substitute.
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Website: Fine Cooking
This is a very nice way to use up summer's bounty -- it takes a while to make the sauteed ratatouille [link below] used in the gratin, but it can be made ahead and left at room temperature for several hours, allowing the flavors to blend, before adding a can of white beans and the parmesan/bread crumb topping, and baking.
The sauteed zucchini recipe makes about 3 cups and the gratin recipe calls for 2 cups of the ratatouille. I used all the sauteed ratatouille I made and was not sorry. As is usual with this type of recipe, it was even better a day or two later.
http://www.finecooking.com/recipes/sauteed-ratatouille.aspx
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Fine Cooking
(, 2013)
Really nice, quick and healthy meal for a week-night summer dinner. The combo of salmon, shaved fennel and dried cherries soaked in Champagne vinegar and orange juice was really tasty.
After the cherries are removed from the liquid, EVOO is added to make the vinaigrette. I used much less oil than the 1/2 cup called for by the recipe (no more than 1/4 to 1/3 of a cup) and added some honey as well. I also used arugula rather than baby greens or a spring mix. I liked the results I got with my cast-iron grill pan and we both were delighted with the flavors.
Our beverage choice - a splash of Tangueray in pink grapefruit juice over ice -- went well both in terms of presentation and taste.
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Website: All Recipes
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.
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