I didn't have any fresh ginger so I just left it out and this was still amazing. I removed the skin and marinated the chicken for four hours.

I made this recipe with the following substitutions: chilli flakes instead of whole chillies, dried curry leaves instead of fresh and canned tomato instead of fresh. My husband liked it but I thought it came out an unattractive color and I didn't taste the coconut milk enough for my taste. I will attempt this again with the proper ingredients and perhaps I will like it better

The recipe specifies only chicken legs--not whether they should be boned and skinless. I cut some breast piece up instead. I followed the recipe except I only used 1/2 cup of vinegar as one cup seemed excessive. Even so, after simmering for twenty minutes, there was so much liquid left it would have taken another twenty minutes to reduce it and "brown" the chicken. The result didn't taste like chicken vindaloo to me at all. It was just okay, teh chicken was rubbery and I added yogurt to the sauce to thicken it slightly. I love Jaffrey and I have many of her books but this one is not working for me.

It's hard to believe that something so simple could be so delicious--but these potatoes are just awesome. With or without the sauce they are fantastic.

I followed the recipe except that instead of two cups of chives I added some shredded napa cabbage and mushrooms. It was delicious.

I marinated the chicken with minced garlic. Delish!

I didn't have black soy sauce, so I used all regular and it came out just fine. The only issue I had is the cornstarch in the marinade gummed up the pan. I think next time I will leave it out of the marinade and add it as a slurry when finishing the dish.

Lighter than I thought it would be and with a good texture. Made just as recipe calls for and it is very good--I had some fresh out of the oven with just butter. Looking forward to toasting some tomorrow for breakfast. Very easy recipe!

I made this with regular ale instead of Guinness, so perhaps that's why it turned out watery. Also, 14 slices of bacon seemed excessive--I used 6. Other than that the flavor was good and I loved the idea that it's braised in the oven instead of the stovetop. I will try again and maybe this recipe will get another star.

I only made the goat cheese crostini--but they were very good. Lovely idea to use the goat cheese with herbs as a crostini topping.

Simple, fast, and good, although I think 1/4 cup olive oil is a little more than necessary.

The flavor was very good, but there was a little too much liquid. Next time I will reduce the amount of wine.

This sounded so good but it didn't turn out the way I thought it would at all. The main problem was the ricotta separated and got all gummy. perhaps if I made it thiner it would have worked better. I used prosciutto and it did make a kind of nice crust but the potatoes did not adhere the way I would have liked.

Made them plain (with no nuts or other add-ins) and served with sweetened mascarpone. They were a hit!

This method is a real winner--easy quick and healthy. I topped the fillets with fresh parsley, capers and sundries tomatoes-delicious! The potatoes stuck to the foil ever so slightly, next time I will oil the foil sheets first.

I used chickpea flour (besan or gram flour) for this and it did not turn out at all. I almost have to wonder if the 1-1/2 cups of water is a typo. It was very watery even after I let it sit for several hours. After 45 minutes in the oven it came out very well-done around the edges, but had a pudding-like texture, not like a bread at all. It was very oily as well but that is probably because I used a 10 inch cast iron skillet and forgot to reduce the amount of oil. I love the idea of this recipe so if anyone had success with it please speak up!

This is a terrific soup. I added a little cognac instead of sherry.

In the notes for this recipe the author says you can use the water from rinsing rice to boil the daikon in the first step to make the radish taste milder. Since I was making rice anyway I did, and the radish turned out delectably buttery. So good! I didn't even need the miso topping (although I'm sure that would have made it even better)--i just drizzled a little soy sauce and bonito on it.

In spite of the name, I assumed this was a teriyaki sauce based on the ingredients. I think it's missing the ginger flavor. Doesn't thicken up sufficiently in the time indicated.

Excellent fluffy pancakes.

Perfect croutons--much easier and better than making them in the oven.

I've made these chicken strips as appetizers numerous times and they are always a huge hit.

I'm usually not that big a fan of Chicken Cacciatore, but this one is a winner. I used pancetta when I browned the chicken and with the white wine it really kicks this recipe up above the usual.

I broiled these and they came out very well, although grilling them would be even better. The fresh rosemary, olive oil, and lemon flavor is excellent. I used zucchini in addition to the other ingredients.

I made this in my cast iron grill pan and they came out scrumptious--juicy and flavorful and tender. I only had green yuzu-kosho and that didn't seem to make a difference.

Love this recipe and its so much healthier than making the S & B or House curry with the cubes--only one tablespoon of oil. I used a very strong blend of curry so I only put three tablespoons in and it seemed to be plenty, however I would add a little more soy sauce next time or perhaps some salt instead.

I added some bacon to this and served it warm with butter and maple syrup for a brunch and it was well received. Easy and quick baked in a pie dish.

Very very very tasty! the duck fat is what makes them. Crisping them in a pan first speeds up the process and coats the potatoes nicely with the duck fat.

I make this salad whenever I have to bring a dish that will feed a crowd. I actually made it for our church picnic today. It's very colorful and looks great in a large shallow bowl. The dressing may need some tweaking but with fresh oregano it's really nice.

I cooked this on high for 4 hours. Vegetables where quite nice--not mushy. A little bland fro my taste--next time I will add some garlic.

A little bland but nice and healthy. Not sure I loved the "grated" daikon--I think it would have a better texxture thinly sliced. I added some hot sauce and some hoisin to give it a bit more flavor.

I had very ripe delicious tomatoes so I didn't roast them. Turned out very good anyway.

I made these muffins with fresh oregano--they turned out well, almost like a scone. Daughter will have them toasted with butter for breakfast!

I didn't have black barley so I used all regular and it still tasted wonderful. For color I think next time I'll use wild rice in addition to barley.

Really delicious. Made it with cod and worked well. Also used store bought gnocchi, but next time I'll try to make from scratch.

My only issue with this is that it was not very lovely to look at. Next time I would skip the cloves also, there just covered up with the glaze anyway and it makes them hard to remove when you're serving the ham.

I used canned tomatoes and I pulsed the onions in a food processor. Turned out quite nice.

I used about three pounds of pork chops and cut back on the other ingredients. After the pork was falling off the bones, I removed it took the meat of the bones and returned meat and cooked for a while longer

I made this using a store bought crust and it's quite good. Comes together quick and easy without much mess. Very popular with the kids.

These potatoes were delicious. I thought 2 tsps of caraway and 1-1/2 tsps hot paprika was too much for the amount of potatoes. I cut the amounts in half and was glad I did the potatoes were still plenty spicy. The cooling sour cream and pickles were a great touch. I will definitely make these again.

I made this with savoy cabbage and it was just perfect. The method of boiling the potatoes worked very well--they came out dry and fluffy. By the time i had peeled the potatoes they were a bit cold so I put them in a casserole dish in the oven while I got everything else ready.

I sprinkled the cheese on and returned to the oven a few minutes. Delish.

Absolutely delicious exactly as is. I used my cast iron grill pan and the times worked just right. Very detailed instructions leave out the guesswork.

I make this exact recipe except i use chopped clams. i also add a little sherry.

This turned out great and was really easy to make. I did add a little more oil to the tapenade to make it smoother. I never would have thought of pairing these two but it worked!

I was doubtful about the manner of cooking the ham in water, but it turned out very nice. The crust did come off when I went to slice the ham, but I think it was infused with the flavors. The instructions aren't all that clear: it says to remove the ham from the oven and cool slightly. I figured it was obvious that I needed to pour out the water at this point, but I didn't want the bottom to scorch so I added back some. I will attempt this again perhaps with a different style of ham. I used the butt portion this time.

A nice dish, nothing spectacular.

Possibly the best pancakes I have ever eaten.

Surprisingly good flavor. We reduced the sugar to about a teaspoon