donnakay's Reviews
19 recipes reviewed. Showing 1 to 19Sort by: Book Title | Date | Rating | Recipe Title 
All About Braising: The Art of Uncomplicated Cooking
By Molly Stevens
W.W. Norton & Co. - 2004
I love this braised cabbage! The recipe is perfect as is...I have nothing to add.
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Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour
By Peter Berley
William Morrow Cookbooks - 2004
This is my favorite strata recipe and I have prepared it numerous times. I sometimes use half & half instead of heavy cream to save a few calories and often use a whole grain bread but it always comes out delicious. The instructions are very good and, as I said, the results are awesome.
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Fast, Fresh & Green
By Susie Middleton
Chronicle Books - 2010
The sauce really is tasty! I usually double the sauce as the whole recipe is great served over brown rice which soaks the liquid right up. Yummy
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This is a quick side dish with tons of flavor.
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So simple but delicious, this is now my husbands favorite way to eat broccoli. The garlic butter dipping sauce is terrific tossed with steamed broccoli as well.
useful (1)
King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
By King Arthur Flour
Countryman - 2006
This is an excellent cookie recipe and uses all oats, no wheat flour. I followed the directions exactly and they came out perfect. Everyone loves them!
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The America's Test Kitchen Healthy Family Cookbook: A New, Healthier Way to Cook Everything from America's Most Trusted Test Kitchen
By America's Test Kitchen, America's Test Kitchen, America's Test Kitchen, Editors of Cook's Illustrated Magazine, America's Test Kitchen
America's Test Kitchen - 2010
This dish was very popular with my family and I followed the recipe exactly the first time I made it. The second time I doubled the recipe and the brown rice never cooked completely even though I gave it an extra 30 minutes cook time so my advice is DON'T double this recipe. Do try this though....it is excellent!
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The Essential New York Times Cookbook: Classic Recipes for a New Century
By Amanda Hesser
W. W. Norton & Company - 2010
I baked this in an 8x8 pan rather than muffin cups but it came out quite good with an additional ten minutes in the oven. The batter is very thick and stiff and it was like spreading bar cookie dough in pan, unlike the cornbread batter I am used to. I did not use the diced jalapenos as the cheese I used was a very hot habanero cheddar....trust me, there was plenty of heat in this cornbread! The recipe says it is best eaten warm but I actually liked it a bit better after it cooled.
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WARNING: One and a half teaspoons of salt is too much for one cup of vinaigrette! I might have come to this conclusion before making the dressing if I hadn't enjoyed a nice bottle of Pinot Grigio before deciding to prepare a midnight snack. This vinaigrette might be quite tasty with an appropriate amount of salt but as written, it is inedible.
useful (1)
The Food You Crave: Luscious Recipes for a Healthy Life
By Ellie Krieger
Taunton - 2008
These are so simple they hardly qualify as a recipe but they are delicious. The scallions become sweet and luscious on the grill. I'll be throwing a few skewers on every time we fire up the barbecue.
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Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers
By Terry Hope Romero
Da Capo Lifelong Books - 2010
This is quite a production to make but so worth it...amazing flavor! I always double the marinated eggplant so we can have leftovers the next day.
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In the Kitchen with the Pike Place Fish Guys: 100 Recipes and Tips from the World-Famous Crew of Pike Place Fish
By The Crew of Pike Place Fish, Leslie Miller, Bryan Jarr
Studio - 2013
This was the perfect chowder...rich, creamy, delicious. We used all salmon for the seafood and added the kernels from 4 ears of fresh corn. The recipe makes a lot but three of us had no problem polishing it off in four days time.....good to the last drop!
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Ad Hoc at Home
By Thomas Keller
Artisan - 2009
This is our new favorite coleslaw recipe....so light and tangy.... absolutely delicious.
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The Bon Appetit Cookbook: Fast Easy Fresh
By Barbara Fairchild
Wiley - 2008
This is a delicious sandwich...the blue cheese add loads of flavor. I had crumbly blue cheese rather than creamy so I added it to the salad rather than spread it on the bread. I will definitely be adding blue cheese to all my chicken salad in the future.
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Baking Illustrated
By Cook's Illustrated Magazine Editors
America's Test Kitchen - 2004
Absolutely the best brownies I have ever tasted. They are not difficult to make either and they freeze well. Unfortunately they taste very good frozen too so a pan of brownies did not last long at our house.
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The Essential New York Times Cookbook: Classic Recipes for a New Century
By Amanda Hesser
W. W. Norton & Company - 2010
Wonderful Stuff! Per Amanda's notes, I upped the number of garlic cloves and increased the thyme. I also used boneless beef short ribs in place of the boneless beef chuck. The beer I used was a bottle of Red Hook ESB. I served this over polenta. This was the celebration dinner for our 38th anniversary.....my husband loved it! The leftovers were terrific as well.
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The Cook's Illustrated Guide To Grilling And Barbecue
By Cook's Illustrated Magazine Editors, John Burgoyne, Carl Tremblay, Daniel J. Van Ackere
America's Test Kitchen - 2005
I made this following the recipe exactly, no substitutions, and used it to prepare six large chicken thighs for the grill. There is enough leftover for three or four more pieces. The chicken was good but a little over-seasoned we all thought. I may try the remainder on some pork loin chops in the future. I think they will probably handle the strong flavor of this rub better than chicken.
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The Essential New York Times Cookbook: Classic Recipes for a New Century
By Amanda Hesser
W. W. Norton & Company - 2010
I made the mayonnaise from scratch for this recipe and added extra vinegar as was recommended but it never developed the tang I was looking for. Amanda Hesser suggested a little sour cream to 'sharpen up the flavors' but I didn't have any....that might have made the difference. I did use all savoy cabbage instead of the savoy/red cabbage mix called for and I minced the green parts of a couple green onions in place of the chives (try not to shop the produce dept on Sunday night...you will be disappointed at what they don't have in stock). Between three of us, we ate the entire five cups of salad in a sitting so it was pretty good but everyone agreed they've had better slaw so, for the trouble, it isn't something I'll make again.
useful (2)
Mastering The Art of French Cooking, Volume One (1) (Vol 1)
By Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn
Alfred A. Knopf - 2001
My family thought this was amazing.....we loved it. I used beef chuck short ribs purchased at Costco and frozen pearl onions as I could not find small, fresh onions in the store. It is a bit of work but we will have this again...so worth it!
useful (1)