This is outstanding! No bargain--a whole bottle of decent red wine and lean beef--but so worth it. It totally resolves my main issues with beef stew---that the sauce is too thick; that there is the danger of biting into nasty clumps of fat or gristle; that the veg is overcooked and tastless; that the meaty is chewy and dry. Here the meat and the sauce are ambrosial. The vegetables, cooked separately and added at the end are delicious. And the meat and sauce alone make for extraordinary sandwiches.

For such a simple, pantry friendly recipe, the resulting soup is very rich and flavorful. I went heavy on the carrots and celery which I chopped very finely. I highly recommend the parsley pistou which totally transformed the soup into a gourmet experience.

Loved it! Very simple. Clear instructions. Only change: added a bit of salt to the dough.

I LOVE this recipe. Before I found this recipe, I thought pozole was an all-day affair, resulting in a soup that was rich and delicious, but full of fat. I do pare even this recipe down a bit--starting with skinless boneless chicken breasts (obviating the skimming of fat mentioned in the recipe). And because I am fond of a bit of heat but not too much--I go easy on the jalapenos. I have even added a sweet red pepper on occasion which actually resulted in quite pretty red flecks in the soup. The end result is a lovely big pot of something which is more than soup and not quite stew. It freezes beautifully.

There are a fair number of steps to complete this, but they are well worth it. The balance between the sweetness of the pumpkin and the savory nature of the spinach/onion/garlic combination is lovely, and the layer of ricotta and cheese provides an interesting texture contrast as well as great flavor. The broiling of the cheese topping gives enough crunch. I did substitute spinach for the chard, but otherwise did as instructed. This is a big lasagna and, happily, freezing leftovers in portion size works really well.

This salad dressing is really delicious, but the directions are less than precise. Roasting the onions in a very hot oven for the time presribed would result in charcoal. My onions nd garlic were beautiful roasted in about 45 minutes. Once the onions are slightly cooled and the garlic peeled, it's short work to pop everything into the food processor and whizz away. The oil amount is i found too much -- a scant cup more than sufficed. Also the final yield, even with less oil, provides enough dressing for several sizable salads, Good thing it's delicious.
As for the salad as a whole (my version no sprouts, no corn, no pecans, lots of chickpeas) it's great.

The pastry is just fine but the filling is a huge disappointment. the sweetness of the potatoes is not balanced by the olives---it's just odd.