Looking for a quick cake, preferably chocolate, I found this. Easy to make. Was still moist on the third (and last) night.

At least it was a 5 as I made it, an instant family favorite. I had two coquelets (little birds), totalling the required weight. I spatchcocked them for marinating and cooking, but ended up halving them to serve.
I cooked them under the grill, about 15 minutes per side.
They were extra yummy.

The accompanying Cilantro Sauce is also excellent, although there's way too much of it.

I made a half-ish recipe with 8 chicken thighs. Easy and very good. Delicious sauce.

Pretty tasty. Easy enough to make, but a bit time-consuming for a weeknight.

I made a half recipe. Two of us ate this as a generous main dish; maybe it would serve three. Four servings, as suggested, would be pretty skimpy unless you had a starter.

This isn't quite a vegetarian main, because of the chicken stock (unless you're Ken Hom who seems to think chicken stock is vegetarian), but you could use a vegetable stock, or even plain water, I expect.

I think this might make a nice side dish also.

A super tasting and super easy recipe. This was the first dish that Hesser's husband cooked for her. I realized that I had marked it in one of her earlier books, Cooking for Mr. Latte. (I also realized that I left lots of tagged pages in this book and haven't been back to cook from it.)

It's simple to make and present nicely.

I made half a recipe for two, i.e., one skinless, boneless chicken breast half per person.

Stir together some mayo, sour cream, chutney, curry powder, and lemon juice. Pour it over the chicken bits. Pop in in a hot over for 15min. Serve.

N.B.: There is another review of this recipe, but on another page (p481 instead of p480).

I made a half recipe of this; this should serve 3 but we thought it would serve four since it's rather rich. I reduced the sugar in the pudding by 1/3 and it was plenty sweet.

The coconut-rice pudding was quite good on its own (says the cook who did a bit more tasting than was strictly necessary).

The lime syrup business was nice, dressing up a plain dish, but not strictly necessary.

We decided not do the burnt sugar on top business. Seemed like gilding the lily, and would make it even sweeter.

And of course we sang a round of Nilsson's song after we ate. http://www.youtube.com/watch?v=Tbgv8PkO9eo

Easy, easy, and tasty. Indeed it probably makes enough for 2 pounds of pasta as Hesser suggests. (Only two red bell peppers were one pound and made 4 cups coarsely chopped.) I expect it will be useful to have this bits of this sauce in the freezer for a last minute dinner, either as main or side.

I wonder if this sauce wouldn't make a good pizza topping also. (We have have a tomato allergy in-house, so alternative pizza toppings are interesting.)

This was pretty good, but doubt if I'd make it again. My half recipe still made an enormous amount of veggies. We didn't manage to eat them all. Easy to do, but lots of chop-chop.

There were fresh sardines, gutted, at the shop today and I bought some on impulse, since it's something I've never had (that I know of), let alone cooked. I had only four sardines and served this as a sort of starter for the two of us. The sardines are full of very fine bones (however could you fillet such small things), but the cooked bones were not a problem in the eating.

This was quite a good way to do sardines. Fresh ones are much better than canned, less salty and not so overwhelmingly fishy. The marinade is quite good. They only took two minutes under the broiler, not two minutes on each side.

I've had my eye on High-Temperature Roast Leg of Lamb in Craig Claiborne's New New York Times Cookbook (fp209) for a long time, just never got around to doing it. Turns out the same recipe is in this book as High-Temperature Roast Lamb.

This is a really easy way to cook lamb. While your oven heats to 500F, stick your lamb leg full of garlic slivers and rub it with salt, pepper, thyme, rosemary, and a broken bay leave. Pour slogs of olive oil and vermouth into the pan and pop into the hot oven for 15 minutes (for rosé), then turn off the oven and let it sit undisturbed for 3 hours. (Timings are given if you prefer your lamb more done.) Result: a beautiful, delicious leg of lamb with next to no effort.

My oven would only go to about 475F, so I left the leg an extra five minutes in the hot oven, trying to compensate for the missing heat. Three hours after that there was a perfect rosé lamb ready to eat.

The sauce remaining, once defatted, was minimal, so I wouldn't plan on having lots of gravy here.

The only minus point is that the meat is relatively cool after sitting in the oven for so long. If you like piping hot meat, this isn't the recipe for you.

I cut my potatoes too small and they were very crispy at the end. But tasty. Next time I'll either cut them bigger or cook them a shorter time.

I was worried about cooking garlic cloves so long, so stir them in about 2/3 of the way through. They were perfect.

This was really good for a minimal amount of work. I served it as a starter. The leeks did not marinate ovenight, but they were still good.

Tying the split leeks together with a string was quite a nice trick. I had a long "tail" which made it easy to lift the whole bundle from the boiling water.

A very nice first course for a company meal. Or maybe on a picnic.

Very good lentil salad. Serves 4 probably. Would be a good vegetarian main for 2. Also a good potluck dish.

Very late 50s/early 60s-ish, but still quite nice. I made a half recipe, using two 4" square dishes for individual servings.
- I halved the artichoke hearts, but would suggest chopping them very coarsely instead (maybe in cutting them in eighths would do).
- Although the regular worcestershire sauce was fine, next time I might try the "white" worcestershire sauce (the one that started out being called White Wine Worcestershire, but I think is now called Chicken Worcestershire -- sorry too far to go to look at the bottle).
- The sauce seemed a bit thick as I spooned it on, but it was fine, since the artichokes give up a bit of liquid.
- Might be nice to mix all together and serve it over toast, top with cheese, and run under the broiler (rather than baking in a casserole).

Very good soup, easy to put together. The base is a simple thing with leeks, potatoes, and chicken stock (preferably homemade). This is brought out of the ordinary by the addition of the sorrel cream. Definitely a do-over.

Quite good, this. The sauce was very tasty. I served this with a good dose of spaetzle for the sauce.

I used two hind quarters to make a half recipe as dinner for two. It's fairly easy to make, but takes a bit of clock time, so not a weeknight dinner.

Would be good for company, since there's a long, relatively unattended simmer, and I'm sure that a bit longer wouldn't hurt.

Hesser suggests boning the meat after it's cooked, to make it easier for guests. Actually, you'd then have quite a good pasta sauce, if you want to go to that trouble, served over fettuccine or tagliatelle.

We found it finger-lickin' good!

We're not a family that's used to eating compotes or fruit sauces with our meals. (That's right, no applesauce with our ham.) But this was a nice complement for grilled salmon and was excellent with Rhubarb-Soy-Marinated Duck.

Very good stuff. It takes a bit of time, but nothing is difficult.
- I had about 1.25# meat, 5% ground beef and Hazan's Homemade Sausage, so adjusted quantities for this.
- No carrots in house; I added some dried celery leaves to the carrots and onions.
- Takes a bit of time, but there's nothing difficult here.

The result of this recipe was quite good, but there are problems with the recipe itself. I had about 300g of salmon, about 2/3 of what was required, and made about a half recipe. When all was mixed, the result was soup. I had to add a lot more fresh bread crumbs to to get to a consistency that would make patties. I suspect something is wrong with the mayonnaise measure (1 cups seems like an awful lot), so I would consider adding that by the tablespoonful at the end of mixing until a good consistency is reached. On the other hand, my husband thought the patties were perfect as they were, and thinks I should just add the extra bread (probably three times again what was asked, but I didn't really measure this). So ... which approach is right?

I put the patties on parchment paper, with no grease, oil, spray, etc. They didn't stick at all.

The sauce asks for "1 or 2 canned chipotle chiles, depending on the heat desired, seeded". For my half recipe I used 1 chili, not seeded. The sauce was not at all hot. I will increase this next time.

My extra-bread version made 7 main-course patties.

All in all very tasty, but frustrating that the recipe didn't work as advertised.

Very good, very fast, very pretty (and seasonal), with its red, green, and white look.

I made a half recipe, no basil in the shops, so I used parsley. And dried thyme, since I was too lazy to go outside for fresh.

Neither of us are big fans of bell pepper. We didn't find that the bell pepper here was overwhelming.

Served with orzo, but I think that spaghetti or linguine might be nice.

31jan21: Served this with polenta, a good alternative to pasta or potatoes.

Good stuff, easy. A Bittman recipe.
- Used about 1/3 flat parsley, the rest curly parsley, because that's what I had.
- Used shallots instead of scallions, there being none of those in rural France.
- Used some lemony chicken stock left from a roast chicken.
Served with polenta, which liked the sauce.

We really liked this. I used two smallish (and thin) rumsteacks (no idea of the US equivalent), so didn't need to finish the cooking in the oven.

Having none of the swanky peppercorns, I used black peppercorns, long pepper (which I bought out of curiosity at some point), and pink peppercorns I bought for something or other. Put them in an old ziploc and mashed with a rolling pin.

I made half the sauce and there was lots. But it was good.

This was really delicious. (Maybe everything with pomegranate molasses is delicious?) Quick and easy to make, although you don't have much spare time for fiddling with other courses. Definitely a do-me-again.

Very simple. Very good.
I defrosted 2 cups of grated zucchini. As a side for two, probably 3 cups would have been better. Will definitely do this again.

Made this a second time and liked it again. It is probably a good idea not to overdo the vermouth. However, the vermouthed zucchini went really well with the chicken and blueberry sauce that it accompanied.