kateq's Reviews
56 recipe(s) reviewed. Showing 1 to 50Sort by: Title 
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Just what the title says---the basic pesto, which one can alter by adding salt or lemon or using a different cheese or nut or adding other greens. But this, as a basic starting place is perfect.
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My this was good! I was afraid the seasoning would be bland (I did add extra garlic and was generous with s&p) but it was just fine. I was also concerned that it would be greasy (olive oil, chicken and bacon drippings) but, happily I did not drain off any fat and just followed instructions. My only deviation was to use chicken breasts instead of assorted chicken parts. The chicken was moist and tender, the sauce was rich and flavorful without being oily, and all those peas were great!
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After years of using a Dory Greenspan recipe, this year I went with this one from the late Julia Reed. Not only is it much easier and much quicker, it's much better! It's not just the bourbon.
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Made this with chicken breasts and lots more sauce and spiced it up a bit. Good, basic meal.
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Thiis is a very nice very easy salad. I took the advice in the comments and slightly warmed my chickpeas. Had no dill so used basil instead.
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Great soup! I cheated by using canned beans and compensated with the addition of minced onions. Otherwise, followed instructions. The result is good soup until you add the parmesan mixture--then it becomes extraordinary.
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A quite delicious riff on sausage stuffing. The instructions regarding the bread are really tedious--in the future, I would cut or tear the bread into the small bits directly rather than toasting and then tearing. Also, we skipped the pepper flakes and were very glad we did as our sausage was very spicy. The leeks add a buttery sweetness and the sherry vinegar brings it all home.
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did amp up the spicing a bit, but otherwise did as I was told and I'm glad I did. This is a very tasty loaf, moist, nice crumb--and the glaze is super.
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A lovely cake with the added bonus of being naturally gluten free. While it takes a bit of time (mostly inactive) it is quite easy to make. I dust my buttered pan with rice flour so as to keep it gluten free. Note that Ms. Roden's and Rachel Roddy's versions of the cake call for a "heaped" teaspoon of baking powder.
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Lovely rolls--just right for the dinner table. And a bonus: they freeze and reheat beautifully. A great make-ahead!
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This is such a wonderful version of creamed spinach. I love the stuff but the idea of consuming all that heavy cream and butter puts me off. And here is a way of making it that is rich-tasting and that truly celebrates the pure flavor of spinach. And it's so easy. I used my immersion blender instead of the food processor--worked just fine and much easier to clean up after.
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Excellent! Amazing that so much flavor is achieved so simply. The herb oil is much more than needed for the beans---but it makes a great marinade for chicken breasts or vegetables. I once made this with half chickpeas (opened the wrong can) and it was also delicious.
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I found this to be more of a salsa than a salad, but enjoyed it with a grilled chicken breast, and then as a topping for bruschetta.
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This is challah taken to a new and quite elegant level. The orange is present but subtle and the fennel is sort of in the shadows. The bread itself has a gorgeous crumb, the crust is lovely with the right texture and color. The finished loaf is really beautiful. And, a bonus, it's really good even after a day or two.
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I made this for one, using a split chicken breast, bone-in, skin on. Happily, I had more than enough feta brine to immerse the breast. I used a small calphalon skillet which worked beautifully. Once I removed the roasted chicken, I did deglaze the pan with just a bit of water and poured the resulting sauce over the chicken which was perched on a bed of greens. Delicious! I thought it would be good but it far exceeded my expectations
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A very nice muffins with good texture despite the lack of gluten. Rather than using a gluten free mix I used rice flour along with the buckwheat and almond flours. The recipe yields 11 texas-sized muffins which popped right out the baking tins.
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Delicious!! I didn't necessarily follow the amounts too strictly--I was using up what was left from my CSA, so perhaps there were more tomatoes (of different varieties) and less yellow squash. And I used lemon thyme as my herb. So easy and so good. And really satisfying as a main course.
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Quite delicious. I did not add the optional powdered sugar on top of the baked cookies and was glad as I thought them sweet enough. The shaping can be a bit tedious as the guava paste is very sticky, but they're worth the effort.
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Delicious cake. We went with halved pears (much easier to turn)and we loved the way they looked. Only problem with the recipe is the instruction to let the cake cool for 30 minutes before turning it out of the pan. Because of a fear that the caramel-like honey/pear juice in the bottom of the pan would solidify, we turned it out almost immediately and it was perfect. The thyme (we used fresh- picked lemon thyme) was a brilliant addition.
The almonds seemed to all of us to be unnecessary.
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This really is such a pleasant dish and it's very easy. I do think it's better with half and half or milk rather than heavy cream. And if what is on hand is Virginia ham, it makes a perfectly acceptable substitute. It also works well with angel hair pasta (which makes the dish even quicker to make) and the peas can be cooked in the pasta water.
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A cross between sugar cookies and shortbread, these are delicious and easy, but I wish the lemon flavor were a bit more intense. I had a yield of 12 large (three ounce) cookies. I want to try these with orange rind and juice.
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A very nice straightforward cake/tea bread. Comes together easily and quickly.
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I made this as written but skipped the optional marmalade glaze, using instead a lemon glaze I had on hand. I also baked it in a 9" loaf pan and it came out just fine. Really nice texture, slices beautifully. I'm thinking of trying it again with orange instead of lemon and then using the marmalade glaze.
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Very nice side--great forThanksgiving as it can be made a day or two before and then finished off with its simple topping just before service.
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Delicious! I used chicken breasts and one jalapeno (what I had on hand), otherwise followed the recipe. I thought it was very easy and really really good.
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This is the classic. I make it often and it never fails. It's also a perfect base for challah variations such as Ms. Nathan's Onion Poppy Seed Rolls. It also freezes beautifully and makes great toast.
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Yet another great banana bread. Despite the many comments on the NYT site regarding reducing the sugar, I thought the sugar amount was just fine. I did use a bit more than 1/3 cup of Nutella---eyeballed it, using a teaspoon to dollop the spread. The result was a lovely, fragrant loaf which sliced beautifully and tasted great.
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So much better than I anticipated for such a simple pantry recipe. I was generous with garlic and pepper and added some Coleman's mustard, but otherwise followed directions. The result was an amazingly creamy sauce with perfectly cooked pasta. In the future--more veg, more herb/spice and maybe some chopped roasted sweet peppers for color and flavor.
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So easy and so good. And even better the second time around. I read the notes and added green pepper, garlic, bay leaves and cumin with water instead of stock.
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Great rolls! At first I thought raw onions sounded wrong, but trusting Joan Nathan, I went with it. Absolutely terrific! Not being concerned with whether it was kosher, I buttered my tins and liked the bit of butteriness which could be tasted in the baked roll. I also made whole loaves, shaping the onion-filled tubes into "s" shapes and they were a big hit. Of course, the base recipe--Ms. Nathan's Challah--is wonderful, so these rolls start off miles ahead of many others.
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Quite a nice, moist loaf. I used a garden variety marmalade, and lemon rind and juice and was quite pleased with result. The glaze as written is a bit much--half the amount of 10x is sufficient for a very good glaze.
I have made this aga9n, using homemade marmalade, a bit of grted lime and lemon and some fresh squeezed oj. The homemade marmalade, tarter than store bought made for a much better loaf and happily absorbed the full amount of glaze. Hence, an upgrade to five stars.
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This wonderful dough is becoming part of our regular rotation. I only make 2 changes. First, I make the dough in my stand mixer. Second, after the first time (when I followed the direction to divide the dough in three), I divide the dough in 6 portions, finding that the smaller amount of dough makes a pie that all the tasters agreed was just right--the thicker dough was just too thick. I make the six portions, bake one and freeze the rest, with great results.
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Many years ago, college friends (Cuban emigres) taught me to make picadillo---much like this, but served with a layer of diced potatoes fried crisp and another of sweet fried plantains. This recipe was not only delicious, but brought back some lovely memories.
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Never a fan of mayo based ppotato salads, I was delighted to find this recipe and even more delighted to eat it. This is deceptively simple--the flavors are complex and so satisfying you can nake a meal out of this salad---maybe add some hard boiled egg and or shrimp. The flavors really get even better if the salad can sit a while--a few hours or overnight in the fridge, then a bit of time on the counter to take the chill off--outstanding!
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A very delicious and surprisingly light cheesecake. I did substitute a generous half cup of yogurt for the cup of heavy cream and was very pleased with the result. Note that the ingredient list calls for cornstarch (which allows the cake to be labeled gluten free) but the instructions call for flour which is what I used. The crust is lovely and very easy--everything in the blender and done.
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We chose this recipe for our Easter dinner (which we had last night) and are we glad! We used a three pound boneless leg of lamb and adjusted the cooking time a bit. Otherwise, we followed the recipe exactly. The rub/paste came together easily using mortar and pestle; it smelled wonderful raw and while it roasted and when it came out of the oven. For anyone who is anchovy-phobic, don't be afraid. The lamb doesn't taste like anchovies but it does have a lovely richness and just the right hit of salty/tangy flavor.
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So delicious and so easy and really healthy. I found it easier to take the vegetables from the oven and place them in a soup pot (having squeezed out the garlic cloves), pour over the stock and puree the soup using the immersion blender. For a soup that is so low in fat and so healthy, it is very rich and creamy tasting.
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This is SO good--I was served it and had difficulty believing that the flavors came from the vegetables and just garlic and rosemary and olive oil (and s & p of course). I'm now addicted to this vegetable candy, and thus far my parsnips have not needed coring.
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This dish is superb! It's hard to believe that something so easy can be so fabulous. I made it as written, using chicken breasts. The scent produced is intoxicating and the sauce is as good as it smells. It's so good that I left some in the pan along with some shallots, garlic and lemon and added in some wedges of red potatoes and ended up with a magnificent side
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This results in a rich and delicious stock, even though I had to take certain liberties--no jerusalem artichokes or celery root.
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this would be a five if it were not for the questionable time/temperature directions. I'm very glad I read the notes appended to the recipe prior to making this---I adjusted the cooking time/temperature accordingly. I also took Mary's comment to heart and sauteed some baby spinach and sliced par-boiled yukon golds in the remaining anchovy butter. Loved the result.
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The first time I made this, I used a third sweet and two thirds hot sausage and otherwise followed the recipe. It was very good. This time I reversed (two thirds hot and a third sweet) and added several cloves of garlic to the vegetables (chopped even finer than the first time) and cooked the sauce even longer at even lower temps. It was FABULOUS.
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This is brilliant! So easy and the results are remarkable. I found the proportions to be just a little off--the dough is a little too wet--but easily rectified by working a little more flour in at the time of the second rise. Next time I'll just add a little less water. I love having the tub of dough in the fridge and being able to scoop out enough for a little loaf--fresh baked bread anytime.
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Very much enjoyed this--went with whole milk, regular pasta instead of whole wheat, skipped the flour and was generous with mushrooms and broccoli. I found the resulting sauce to be just fine, not too thin. I loved the tarragon which I thought really gave this a grown-up taste.
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This was quite good the day it was made; it was immensely better after spending the night in the fridge. I went with Greek yogurt and a bunch of scallions in the mix rather than fromage blanc and fennel. I loved the look of the spread with the flecks of green from the scallions.
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I made these with buttermilk and added 2 tablespoons of chopped fresh rosemary. I also made them bigger (yield of 14) and baked them about 18 minutes at 400 degrees convection. Very nice indeed. Will do another batch with basil.
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Absolutely delicious and very easy. Made this exactly as written and loved it.
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Used a pound of lamb and a half pound of beef. Loved this! Next time--more sauce.
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I took the easy way--put frozen chopped spinach in a pyrex casserole and thawed in the microwave. Then added all the other ingredients (went with garlic powder and yogurt instead of sour cream), stirred, covered and baked for about 15 minutes. Took the cover off and baked another ten minutes. It was delicious! (and I only had one dish and a spatula to clean...)
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Our CSA box this week included some baby carrots and parsnips and this recipe was just right for our Easter dinner. So easy and delicious!
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