kaye16's Profile

Joined: December 21st, 2009

Latest review:

January 24th, 2020

Cuisse de Volaille à la Diable—Deviled Chicen Legs from The New York Times 60-Minute Gourmet

Really a hit. For a half recipe I used four thighs rather than two complete legs. Dijon mustard. Only 10min for the second baking in the oven This takes a bit longer than what I would usually call a weeknight... read more >

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kaye16's Reviews

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3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating


By Jack Bishop
William Morrow Cookbooks - 1996

This is the first thing I've made from this book; the recipe caught my eye when I was idly looking for a veggie sauce to use with fresh pasta.

Like most veggie sauces, this is very simple to make, a bit of slicing and chopping (leeks, bell peppers, and tomatoes) then some easy cooking.

A very light, tasty sauce. I thought this would be very nice as a separate pasta course (the way it really ought to be but rarely is at our house) followed by a protein-based main course.

Served over fresh linguine.

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A tasty, pretty pasta sauce. There's a bit of prep, but should be done in less that half an hour if using dried pasta.

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Good stuff. I made all the sauce for two people's worth of pasta (about 7oz cascareccia). It would be awful skimpy sauce-wise to use this amount for a full pound of pasta. Very tasty, and easy.

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