kaye16's Reviews
1460 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date 
| Rating | Recipe Title
Essentials of Classic Italian Cooking
By Marcella Hazan
Knopf - 1992
An easy and delicious soup.
I used lardons for the meat. We were thinking that chicken sausages would be good, saucisse de volaille or merguez de volaille, cut in quarters lenghtwise, then into little wedges.
Might be nice to add some red pepper flakes with the sautéing onions/carrots/etc.
useful (0)
The Top One Hundred Pasta Sauces
By Diane Seed, Robert Budwig
Ten Speed Press - 2004
Made a half recipe for two. Tasty and fast.
- Used some whole wheat penne-like pasta.
- It might be nice to cut the zuke differently. Maybe in thicker slices, then into matchsticks.
- A sprinkle of red pepper flakes on the sautéing zukes might be nice.
- Mozzarella melting from the pasta heat -- ha! I've never done this that didn't end up with a chewy white mass in the pan. In this case, it "dissolved" when I added the egg and zuke. Magic.
A nice, easy dish.
useful (0)
Dinner: Changing the Game
By Melissa Clark, Eric Wolfinger
Clarkson Potter - 2017
Very good.
I had 500g of sb chicken thighs, almost a whole recipe and the two of us easily finished it all.
Garlic is almost a vegetable here.
Quick and yummy.
useful (0)
Mediterranean Hot and Spicy
By Aglaia Kremezi
Clarkson Potter - 2009
We really liked this. It was easy to make and can be put together in steps as other things are happening.
I had a yellow bell pepper needing to be used so that stood in place of one of the three red bell peppers, making the dish even more colorful.
I made a whole recipe, which was really enough for four as a side. Served on sucrine (baby romaine) leaves.
Very tasty and pretty.
useful (0)
Made a halfish recipe with tuna.
Ed thought the sauce was too strong for the tuna; but it was good over the orzo I served as a side.
The times given for cooking tuna rare are much too long.
useful (0)
Vegetable Harvest: Vegetables at the Center of the Plate
By Patricia Wells
William Morrow Cookbooks - 2007
A pretty good and easy (and not too messy to make) tomato sauce with a good texture. It needed a bit more salt at table, and some ground red pepper flakes were nice too.
useful (0)
We enjoyed this (a whole recipe) as a vegetarian main. Tarted it up at table with some ground red pepper flakes.
We thought it would be good as a side for a bbq or a pot luck meal.
useful (0)
My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen *With Dozens of Variations*
By Patricia Wells
William Morrow Cookbooks - 2017
This was an interesting idea, but didn't quite work. Made a half recipe. Unlike every other clafoutis I've made, there was no flour or such in the batter to help the custard set up; I added a rounded quarter cup of flour, which was probably a bit too much, but worked ok. I baked in the toaster over, and it seems the temperature was a bit high. since the chorizo bits on top were quite burned on the high side. The sweet, soft onions on the bottom seemed to clash with the rest of the dish. Edible, but nothing special.
useful (0)
Dinner: Changing the Game
By Melissa Clark, Eric Wolfinger
Clarkson Potter - 2017
4.5 even.
These were delicious. The title is odd, since sumac is an option garnish, not a part of the recipe proper. I made a half recipe; it took the full amount of ice water to get the tahini sauce anywhere close to drizzle-ability. (But it was very tasty.)
useful (0)
Very good.
The asparagus didn't get done in 5 minutes. In the end, I added bits of water and covered for another 5min or so.
useful (0)
These were very good. Small problems with the recipe itself.
- For four people, the recipe asks for 4 lamb chops. Don't you usually have three or four per person?
- My chops would have been happier cooked 2.5 minutes per side, rather than 3 and 5.
- Would be better to finely chop the anchovy fillets to help with their dissolving into the sauce.
Altogether very nice. The lemon juice was not something I would expect with lamb, but the sauce was good.
useful (0)
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
By Samin Nosrat, Wendy MacNaughton
Simon & Schuster - 2017
An unusual (at this house) and delicious chicken salad. A half recipe used the meat for half of last night's roast chicken. I didn't make aïoli, but tarted up the end of a jar of mayo. My half recipe generously served two for dinner.
useful (0)
Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table
By Moosewood Collective
Clarkson Potter - 2005
Very tasty and easy to put together.
I made a half recipe, so used half the water for cooking the lentils. I had to add more water along the way. Used spinach for the green.
useful (0)
A very nice dinner, served with Red Lentil Soup with Greens, as suggested.
The potato salad was delicious and worth making on its own.
I used 3 eggs to make an omelet split between two.
useful (0)
Pot Pies: Comfort Food Under Cover
By Diane Phillips
Broadway - 2000
Quite tasty, and easy to assemble, if pushing the limits of what a pot pie is.
- I made a half recipe and baked our two servings in individual casserole dishes. The six servings suggsted for the full recipe would be pretty skimpy.
- I used a small can of yellow corn for the topping, adding half the optional cream.
- I probably had close to the full amount of the chopped shallots and bell peppers. This was nice; don't skimp on these.
useful (0)
Ainsley Harriott's Gourmet Express
By Ainsley Harriott
BBC Books - 2000
Easy and very tasty. I didn't seed my chili, so it was nicely tingly.
The whole recipe will make three dinner servings, not four as advertised.
useful (0)
Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table
By Moosewood Collective
Clarkson Potter - 2005
This was quite good, easy and fast, being Moosewood. I served this as a main with 3 small-medium tomatoes for two. This was fine, but I think it would make a better side dish.
Used some freezer-burned mimolette for the cheese. Added a spring onion and some of the flesh of the tomato. Tasty.
Served with Broccoli Slaw as suggested.
useful (0)
Website: Spain on a Fork
This was easy and delicious. But the number of servings (TWO) is off. There's the amount of fish I would serve for two and there's the amount of shrimp I would serve for two. That's a pretty meaty soup/stew.
useful (0)
Madhur Jaffrey's Indian Cooking
By Madhur Jaffrey
Barron's Educational Series - 1983
It's always a surprise to me to find another winner recipe from such a well-used cookbook. Not sure why I've never made this. It's definitely good.
I used frozen, cooked shrimped (thawed, of course), adding them with the spices and stuff after cooking the zuke.
The recipe neglects to mention what to do with the cayenne, tomatoes, and ginger; I just added this with the other ingredients.
This is actually fairly quick to prepare. Cutting up the zucchini is a bit tedious, but doesn't really take all that long.
As suggested, served with Spiced Basmati Rice
useful (0)
Vegetarian Suppers from Deborah Madison's Kitchen
By Deborah Madison
Broadway - 2005
This was a decided hit. Very tasty. Easy to assemble, if a bit messy with lots of bowls for this's and thats. As suggested, I made the the Salsa Cruda (without Avocado) on p118.
My tortillas never got crispy, but that wasn't really a problem.
Used my own Pickled Onion recipe, which is somewhat similar to Madison's, but includes a slog of tabasco.
Anyhow, a very tasty and satisfying meal.
useful (0)
The Italian Slow Cooker
By Michele Scicolone
Houghton Mifflin Harcourt - 2010
As recipes from this book go, this one was a flop. The meat never got "so tender that you can cut them with a spoon". No idea why.
The sauce is pretty good. Might try to turn it into some kind of soup.
useful (0)
At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
Very tasty rice. I made a quarter recipe; that was plenty for two.
useful (0)
Very tasty.
There is a problem with the amount of water asked; 2cups for the full recipe is way too much. Tonight I made a half recipe and used about 3/4cup. That was still too much; we'll have the rest as a soup for lunch one day soon. I think maybe 1/2cup for the half recipe and 1cup for the full recipe might work.
useful (0)
Easy, fast, delicious. What more can you ask?
useful (0)
Pot Pies: Comfort Food Under Cover
By Diane Phillips
Broadway - 2000
Pretty good and quite easy. I used cooked turkey, rather than chicken, since I had that to use up. It was short on veggies, so I added some frozen peas with the meat. The cream made for a nice, yes, creamy sauce. Very tasty and satisfying.
useful (0)
One Good Dish
By David Tanis
Artisan - 2013
I've made this twice now, once from the web and again from the book, now that I have it. Very good.
This would be a good company dish since you can make the sauce and the meatballs ahead and reheat together at the last minute.
useful (0)
This was easy and very tasty. The full recipe served us two generously; three servings would work; four would be mighty skimpy.
useful (0)
My New Mediterranean Cookbook: Eat Better, Live Longer by Following the Mediterranean Diet
By Jeannette Seaver
Arcade Publishing - 2005
This was a big hit. The presentation is lovely. The taste is very lovely. It's easier to make than it first appears. Put the salmon to marinate. Start the onions cooking. When that's done, sear the salmon, pop into the oven, then plate to serve. Plenty of time to make some rice and a veg/salad.
I cooked my two servings in individual casserole, which wasn't really necessary. I ended up plating each serving since it made a prettier plate.
useful (0)
Soups
By Jeannette Seaver
Seaver Books - 1983
useful (0)
Website: Cooking Light
A really good cabbage slaw, without mayo. Using a small quarter of a cabbage, I made about a half recipe. Two of us finished it easily, so I'd guess a full recipe wouldn't serve 10, but 4-6, unless they are really dainty portions.
useful (0)
Pot Pies: Comfort Food Under Cover
By Diane Phillips
Broadway - 2000
This is amazingly good for very few ingredients. Easy to assemble. It's really a bit of a stretch to call this a pot pie, maybe because it's baked in the oven? No pastry, so real sauce (although a sauce did develop in the oven).
I had two largish kip filets and made a halfish recipe. I cut them in half to fit them into my largest square dish (10"?). Used about 200g gorgonzola, the whole package that I had.
useful (0)
Ainsley Harriott's Gourmet Express 2
By Ainsley Harriott
BBC - 2001
This was surprisingly good. Authentically Asian? Maybe. Tasty? Definitely.
I made a half recipe as a main course for dinner. Might have been a bit skimpy for that.
- I used sb thighs, so no skin to remove and no bones to cook for the broth.
- I used a whole chili for the half recipe. The broth was nicely hot/spicy.
The broth is very tasty.
I thought this might be a nice starter for an Asian-ish meal.
useful (0)
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
By Paula Wolfert
Wiley - 2009
A really nice chicken from the Romertopf.
This was finished in a, to me, unusual way. The chicken was taken out of the oven and remoed from the pot. The pot bottom was then emptied (to make a sauce with the juices), topped with a wire rack, the chicken put on that, and all back in the oven for another 10min. I've never seen this technique before, but it made for a nicely crisp skin, not usual for Romertopf.
I cooked delicious the stuffing separately.
useful (0)
Cool & Fresh - 100 Succesfull Recipes
By Carla Bardi
McRae Publishing - 2011
I more or less a full recipe, with about a quarter off the dressing. The cheese was Maaslander. An odd combination, but good stuff. Some chopped nuts might be nice.
useful (0)
Paula Wolfert's world of food: A collection of recipes from her kitchen, travels, and friends
By Paula Wolfert
Harper & Row - 1988
Interesting dish. A grilled bit of swordfish topped with a sauce of capers, anchovies, red pepper flakes, and garlic.
useful (0)
A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends
By Jack Bishop
Houghton Mifflin Harcourt - 2004
Marked down because of poor instructions.
The taste combination was interesting, tomatoes, fennel, balsamic vinegar, better than you might expect. Glad I tried it; doubtful I’d do it again.
I used whole-wheat spaghetti rather than whole-wheat linguine, having none of that.
The instructions for handling the fennel are bizarrely incomplete/incorrect. Cut off the stalks and fronds. Check. Cut the fennel into 1/2" slabs through the base. Check. Grill. Check. Let it cool a bit. Check Cut into fine strips. Huh? I cut out the core at the bottom, then pushed the 1/2" bits onto their backs so I could sort slice finely. It worked, but was it what was intended? No pic on this recipe.
useful (0)
One Good Dish
By David Tanis
Artisan - 2013
We eat North African-ish food frequently. This is a good addition to the salad repetoire.
Rather than toasting and grinding seeds tonight, I used home-made ground roasted cumin seeds from the larder and plain ground coriander seeds. Didn't feel like mincing up the preserved lemon, but that would be a good addition on a more energetic evening.
Keeper recipe.
useful (0)
The Other Half of the Egg
By Helen McCully; Jacques Pepin; Wiiliam North Jayme
M. Barrows & Company, Inc. - 1967
These were easy very good.
- Used butter and olive oil for sautéing.
- Used panko for the fresh bread crumbs.
- Served with a lemon wedge.
The Egg-White Coating made for a coating that adhered better than usual.
useful (0)
This is a coating for frying things. Easy to make. I used my staff blender to mix it up.
Used this for Sautéed Fish Fillets. The coating adhered especially well using this variation on a plain egg.
useful (0)
Delightful Thai Cooking
By Eng Tie Ang
Ambrosia Pubns - 1991
I made more or less the whole recipe. The pork-crab mixture filled my 10" zuke, and another slightly smaller. We will have four main courses from this.
- I used my cuisinart to make about 1/2# ground pork; added the other ingredients to this.
- We found the 4tbl fish sauce made the meat a bit too salty. Will use only 3tbl the next time.
- Found the coriander on the counter when we returned from eating. That would have been nice, but non-essential. Actually might have been nice to include in the meat mixture.
useful (0)
One Good Dish
By David Tanis
Artisan - 2013
Very good. The "fluffy" parsley salad went surprisingly well with the duck.
I cooked my magret using Patricia Wells' instructions for Seared Duck Breast with Espelette Pepper Jelly in Vegetable Harvest, that is, 8min on the skin side, turn over for 3min, turn back for 3min. Perfect. Tanis' duck breast would have been way underdone. I like it rosé, but really "raw" shouldn't be what you think when you see it.
The coating is delicious (black pepper and garlic); my husband was eating bits out of the skillet after dinner.
useful (0)
Madhur Jaffrey's Quick & Easy Indian Cooking
By Madhur Jaffrey, Philip Salaverry
Chronicle Books - 1996
Well, breakfast, brunch, or a light dinner. Easy and delicious. Serves 4 only as part of a selection. Serves 2 for dinner with a bit of salad.
- I have used ghee for the vegetable oil. This was good.
- Omit the second bit of salt. You can add more at table if you feel you need it.
useful (0)
At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
By Madhur Jaffrey
Knopf - 2010
I've made this frequently and it's always a hit. It's easy to put together, can wait till whenever you're ready to serve since it's a room-temp thing. I can imagine that it's a good savory snack, too, although I've never done this.
useful (0)
This is a really good variation on Potato Chaat when you'd like an extra bit of green veg on the plate. I sort of defrosted my peas in a sieve, then dumped them in with the potatoes just before I drained them in the same sieve. Pretty, tasty, easy.
useful (0)
The Olive and the Caper: Adventures in Greek Cooking
By Susanna Hoffman
Workman Publishing Company - 2004
I found this an odd combination, shredded carrots with sliced fennel, dried figs, and preserved lemons, simply dressed with lemon juice and olive oil. I really liked the odd combination; DH was lukewarm about it.
- I made about a half recipe, which will serve four. The whole recipe should serve 6.
- I used store-bought preserved lemons since I had them to use up. I cut my slices into quarters (and took out the seeds) and laid them around the edge for serving.
useful (0)
Pot Pies: Comfort Food Under Cover
By Diane Phillips
Broadway - 2000
4.5 even, maybe not quite "perfect".
Not a pot pie at all, the topping is grated "Swiss" cheese.
Nevertheless it is quite good. I had about a quarter of the salmon (350g) and made a more-or-less half recipe, which served two nicely as a one-dish meal.
useful (0)
Country Egg, City Egg
By Gayle Pirie, John Clark
Artisan - 2000
This is a plain Dutch baby, topped with lemon juice. We didn't feel it needed preserves to be extremely tasty.
Might be a trifle too much butter. It was really swimming. I'll try 2-1/2tbl next time. Definitely a keeper.
useful (0)
Cooking with Pomiane (Modern Library Food)
By Edouard de Pomiane, Peggie Benton, Elizabeth David
Modern Library - 2001
I usually use the recipe for this in Best Ever French Cooking Course, but tonight I thought I'd try Pomiane's approach, which is really simple. (Thank goodness for mandolines.) I made a halfish recipe. You might not need all the hot millk; as he says, add just enough to not quite cover the potatoes. Delicious.
useful (0)
Screamingly Good Food: Fresh Feasts and Seasonal Meals to Knock Your Socks Off
By Karen Barnaby
Whitecap Books - 1997
This was pretty darn good. The spatchcocked chickie is roasted first skin-down, and then skin up on at mixture of prosciutto (I used lardons), shallots, cubed carrots, garlic, and green olives. Not sure what was gained by not pitting the olives; this made them annoying to eat. Before putting the spatchcocked chicken in the oven, I heated the skillet (enamel-coated cast iron) with a bit of olive oil. The chickie was juicy and the skin was crispy.
useful (0)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
By Madhur Jaffrey
Clarkson Potter - 2002
This is a recommended go-with for Sour Fennel-Flavored Eggplant . Can't says I really saw the relationship.
If you like the taste of tamarind this is delicious. If you're you don't, it will be less appealing.
A third recipe served two generously.
useful (0)