| This was the first Chicken Cassoulet I ever made, and I didn't know it should wait a day before eating. I was stunned at how much better the leftovers were. I have since used a pressure cooker to shorten the cooking time. |
| Another go-to favorite. Easy to make, but seems fancy. Excellent leftovers. I have also made porkchops this way. |
| Great way to prepare such a simple item. He gives essential tips on cleaning the livers. There is a lot of lifting out of pans and draining things and putting into other pans, so I ended up with a lot of stuff to wash, but I think I can get better at that. |
| This recipe couldn't be simpler and more easily done, and the family will love it. |
| I made this with trout and it was delicious. Easy to make, appealing to look at and very tasty. |
| This was the very first souffle I ever tried, and I wouldn't have felt brave enough if I hadn't seen this episode of the show and also had this book with the photos. I was so proud that it turned out exactly right. Light, fluffy, tasty and filling. AND it's good the next day with a sauce over it. |
| The quintessential hearty stew. My boys love it. Easy to assemble, most of the time it spends cooking by itself. Serve with a great loaf of bread. |
| I couldn't find whiting, so I used trout. I can't say how that changed the recipe, since I have looked for whiting for years and never found it in this area. This recipe makes a nice, savory fish dish for the family, and will appeal to people who don't like fish. (Meaning my son). |
| One of my go-to casseroles. I have used cut up chicken, not just the wings, because wings are so hard to eat when they are coated with a savory sauce. Don't forget the green pepper, because they lend an essential flavor to this dish. Add the peas at the very last minute so they stay bright green. Excellent the next day. |
| I'm not a fan of fried vegetables, but my husband was, so I made this as a way to get him to eat home made fried vegetables, under the assumption that they would be healthier. I have used zucchini in this recipe, because I don't care for eggplant, and they turned out fine. |
| The first time I made this, I made sure have exactly what he calls for, no matter that green peppers and Kohlrabi are generally not available at the same time of year. All the peeling and dicing! ( I was in college at the time. It was a lot of work for me). But what a lovely, flavorful yet light and nourishing soup! I did not make the corn dumplings, so I can't vouch for them. |
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recipe reviews (33)
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