In the book it refers to these as "The last word in Nutmeg Muffins" and boy is that an apt description. I make these muffins over and over and over again. The odor is intoxicating as they are baking and as you are biting into one. The crumb is light and delicate. They freeze beautifully as well. I could wax poetic about these little beauties all day. I think it is safe to say that of all the wonderful recipes in this book, this one is my favorite, with the raw apple muffins on page 58 pulling a close second.

My husband, who is not a foodie in any sense at all and could care less about food in general, refers to this as "Chicken Divine". It is that good. This is a great recipe. The chicken is so tender and flavorful, and as SuzeQP noted it is indeed very rich. It's totally worth the while to make. I make this for my husband on special occasions, and for dinner parties. It is not overly complicated to make and the leftovers reheat pretty well.

This cake had a great texture and was easy to bake. I made the acommpanying citrus syrup on page 714. Cake kept well over several days and everytime I took the lid off the cake carrier I was amazed by the delicious citrusy smell wafting out. Despite all of the above however, I don't know if I will make this again. It was lacking....something, je ne sais quoi. If I ever do make it again I will probably make a citrus whipped cream frosting instead, and skip the citrus syrup, which is a bit on the sour side. However a lot of people enjoyed the sour note from the syrup on the sweet cake.

The butter flavor in these pancakes is very pronounced. Of course, seeing as how there is an ENTIRE STICK OF BUTTER in the batter that is to be expected. These pancakes are definitely rich, which is why I have only made them once and will reserve them for when I am feeling like a decadent treat.

LOVE, LOVE, LOVE this cake!!!!!!! It is easy to make and people love it. The lemon flavor is so intense. I used my Kugelhopf pan as the recipe suggested and the cake came out looking lovely in addition to tasting great. I made this as a farewell cake for a co-worker, and everybody loved it and gobbled it right up.

These are part of my regular rotation. There's not much to say here, I mean it's a pretty basic recipe, but oh, so good. I'm only cooking for two so I usually scale back on the amount of carrots.

I made this chutney soon after reading AJ12754's review, and I'm so glad I did because it is delicious! I have been putting it on, or in, everything. It is awesome mixed in with some cheesey scambled eggs. I also had it with mushroom pizza for lunch, and am looking forward to slathering some on a grilled cheese sandwich as well. After all, the book does say it is "wonderful with cheese in every way, shape and form." I had neither eaten, nor made, Chutney prior to this and am gald to have expanded my culinary horizon. I do have to admit that I added about 1/8 teaspoon of powdered cloves that the recipe did not call for, and I omitted the 1/3 cup of dried currants, just because I am not a big fan of currants or raisins.

I make this a lot in the summer time. My husband was initially not going to eat it because he was freaked out on the raw egg yolk in the carbonara sauce. But after one taster bite he got over that fear real quick. This is a tasty, easy to make dinner. There are several nice recipes in this book, but I find myself going to this recipe more often then any other.

I love this stuff and could eat it everyday. It is sooooo delicious on toast. This is an awesome recipe, so just follow the recipe and it will all come out beautifully. One added step I do though is I whisk the egg yolks vigorously (prior to heating), until they are a nice buttery yellow color. This just seems to give it a really nice color and texture.

Came out slightly dense, but very flavorful. I will try making this again. I am sure the dense texture is my fault and not the recipe. This is the most successful bread recipe I have tried in my short bread baking career thus far. I love, love, love the caraway seed flavor.

Egg and Mushroom Salad,while apt, is such a boring name for this dish. It should be more like "Looks so ugly but tastes so good that I make it over and over again egg salad". Or if you want something shorter "the best egg salad you will ever eat in your life". If you really want to shorten it I suppose you could just call it "Russian Egg Salad". If you, like me, love the combination of dill and mushrooms, and are also an egg salad fan, then stop reading this and go make it. You won't regret it. It's a homely dish, looks a bit like the dog's breakfast in fact, but tastes so good I almost wish I had been born in Russia. And that's really saying something coming from a Cold War kid such as myself, who grew up programmed to despise the USSR and all things Russian. So glad the cold war is kaput, because Russian food is delightful and delicious.

Easy and delicious.

Initially I thought this recipe sounded like a bit of a joke because it sounded so pathetically easy to make. But since I had an eggplant, a bunch of zucchini and other vegetables on hand that I had to use up I figured I'd make it, and I'm really glad I did. It has great flavor and is super healthy as well. I served it on a bed of wild rice one night and on jasmine rice the next. It was very fresh, filling and flavorful. If you are having a dinner party that includes a vegan, or a vegetarian, this would be an awesome main course for them, while used as a side dish for any carniverous guests you might have. It kept well and the leftovers were also very flavorful. I garnished this with some toasted pine nuts, fresh basil and feta cheese. I am a vegetarian and I will definitely be making this again.

I soaked the dried coconut in Silk Coconut milk rather then water. The texture of this cake was perfect. Light and airy yet dense and filling at the same time. And the smell of coconut was divine every time I sliced into it. It was easy to make and delicious as well so I will definitely be making this again.