| Very simple salad with an amazingly delicious dressing. |
| This recipe was fine, but really nothing special. She has so many other recipes that are truly exceptional; this one just doesn't stand out. |
| Wonderful version of garlic bread. |
| I love this recipe. The roasting really brings out the flavor of the shrimp, and the cocktail sauce is fantastic! And it's so easy, too. |
| These were delicious and well worth the effort it takes to make them. I did halve the amount of salt because I felt 12 oz of feta and 2 tsp of kosher salt would be too much. The 1 tsp seemed just right. I ended up with 12 pies and about 1/2 cup of filling left over. Looking forward to having these for lunch this week. Yum! |
| This is one of my favorite recipes, and it is very easy to put together. I usually halve the amount of salt and pasta in the recipe. It's very lemony and garlicky, and has a nice bit of color to it with the fresh parsley. |
| Another winner from Ina. Only substitution was bacon for the pancetta. This soup is bursting with flavor and chock full of healthy, colorful vegetables. I skipped the bruschetta because the soup was more than plenty for a meal. |
| I'm rating these as good, but not great. As written, these blondies have way too much chocolate and nuts in them. I decreased the chocolate to 11 oz, and that was plenty. We'll have no problems eating them, but I think there are better recipes out there. |
| These crackers were delicious and super easy to make. I love the combination of the sharp cheese with a hint of smoky pepper. I'll definitely be making these again. |
| This recipe is fabulous and couldn't be easier to prepare. The chicken is moist and flavorful and the croutons are to-die-for. |
| This was very good. I used closer to 6 oz of blue cheese since I needed to use it up, and that flavor was very pronounced. It was super easy to make and turned out perfectly. |
| I was so excited to try this recipe since this is one of my very favorite French desserts, but it just didn't work for me. First of all, I had a lot of trouble with the caramel sauce. My first batch was terribly grainy and crystallized, even though I was careful not to stir it. I think the medium heat called for was too high and it bubbled too much. I threw it out and tried again using low heat, and that worked better, but it still wasn't perfect.
After a lot of work, the dessert was finally ready, and it was tooth-achingly sweet. I almost felt sick after eating it. I love vanilla, but it overwhelmed, and the sugar was just too much.
I normally love Ina's recipes, but I would not make this one again.
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| This was good, but I felt like it needed another layer of flavor to make it great. Maybe a splash of balsamic or white wine, or some fresh thyme and parsley? I did use the parmigiano reggiano rind in the stock, and I think that helped. I also needed to add a lot more water while it was cooking---maybe double the amount called for---and, in turn, had to adjust the seasonings. This will be fine for lunches this week, but not a recipe I would repeat or highly recommend. |
| My husband prepared this for dinner, and it turned out great. The skin was perfectly crispy, and the meat was nice and moist. It's a very beautiful dish, too. |
| The seasonings were very tasty, although the breast pieces were just a tad bit dry. The dark meat was perfect. I'd probably take the breast pieces out about 10 minutes before everything else to ensure even cooking. I'd definitely make this recipe again. |
| This is a fantastic dish and is hearty enough to serve as a vegetarian entree. The green onion vinaigrette is bright and spicy and really makes the dish. You must love onions to enjoy this one! |
| This was great and something that can be made any season since it calls for canned tomatoes. I used 1 can of San Marzanos and 1 of Hunt's with basil. I only used 1 Tbs of brown sugar instead of the 1.5 called for, because I do not like overly sweet soup, and the 1 Tbs suited my taste perfectly. I also subbed half & half for the heavy cream since that's what I had in my fridge. I liked the splash of brandy and cayenne pepper at the end. |
| Another winner from ATK! I'm not even the biggest broccoli lover, and I couldn't get enough of this soup. Thanks to the addition of baking soda, the broccoli stays nice and green, and doesn't impart that sulfur flavor that I've noticed with other recipes. The end result is a gorgeous, healthful, delicious soup that's a perfect treat on a cold day. |
| I really like the use of lemon juice as an acid in this salad. Sometimes I feel a heavier vinegar like balsamic can overpower the delicate flavor of tomatoes and fresh herbs, so I really enjoyed Giada's version of this summertime staple. |
| Simple, easy, flavorful, delicious. A keeper! |
| The fresh rosemary in this recipe is unexpected and delicious. Another winner from Giada! |
| Surprisingly delicious, and a great way to throw together an elegant appetizer with store-bought ingredients. |
| I love all things lemon, so this recipe really appealed to me. I served it with the Shrimp Fra Diavolo from the same book, and they went very well together. |
| I took these off the burner around 240 degrees instead of 252, because I was afraid they would be too hard (I like soft caramels). They ended up being very soft, so next time I would follow the recipe. :) They have a unique, autumnal flavor to them with the apple and cinnamon really coming through. They are very good, but I think I might be more of a caramel purist at heart. Still, this is a nice change of pace for fall. |
| I wasn't sure about them as I was putting them together. The leeks were difficult to wring out and I was concerned about the lack of salt in the batter. They actually turned out beautifully and had great flavor. If you like all things onion, as I do, you will like them. I would hardly consider this a main course, though. I ended up with about 8 fairly small fritters, which seems more like a first course or appetizer for 2 people. I had a bunch of sour cream mixture left over, so next time I might double the fritter batter and leave the cream as is. |
| Not sure how you can go wrong with potatoes, bacon, scallions and feta. This takes a bit of time to prepare---30 minutes for the potatoes and another 30 minutes to bake, so you may want to save this one for a leisurely weekend brunch. It will take restraint to only have one slice. |
| Another time-consuming, but very tasty dish. Lemon is always a nice complement to artichokes, and it cuts through some of the richness of this dish. I might increase the garlic a little bit next time. |
| I really liked these, but I agree the bean mixture was a bit salty (I did use the bacon). I also felt there was a bit too much sour cream in the beans, and I only used 1/4 cup. My tortillas took a little longer to crisp up, too. Other than that, they were great. I'd definitely make again. |
| I'm not a huge fan of kale, but I thought this was great. I subbed dried cranberries for the cherries, and used almonds instead of pecans. The dressing was really wonderful (I would double it, though!) and all the flavors went together nicely. The end result was a brightly colored, healthy salad that was perfect on a cold, wintry day. |
| This salad is on the cover of the cookbook and is stunningly beautiful. The dressing is excellent and I will definitely make it again. The components on their own are great, but I wasn't loving everything together---especially the pomegranate seeds with the parmesan cheese. My husband really liked it, though, so to each his or her own. |
| I absolutely love this recipe and have been making it for years. I brought it into work for a potluck, and everyone said it was the best tortilla soup they've ever had. The only change I make to the recipe is a reduction in the amount of oil called for; I find all the other seasonings to be spot on. If you're a fan of Tortilla Soup, I highly recommend you try this one! |
| This is a nice, hearty, vegetarian dish that has a great combination of flavors. |
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