This very simple and easy to put together quick bread is just lovely. It has a great crumb, is pretty to look at and tastes great. I skipped the cinnamon and sprinkled the top with sanding sugar which gives the loaf a pretty sparkly look; I use low fat plain yogurt and a hit of vanilla. Rather that greasing the pan, I line it with parchment. I found it unnecessary to coat the berries in flour; instead, I add them at the last straight from the freezer. In fact, I skip the sort-of fussy instructions and go to the tried-and-true method: mix the dry, mix the wet, mix the two together, fold in fruit and bake.

I have been using Keller's method for roasting chicken (Bouchon) for a long time and so it was a natural to try it with the root vegetables. I did, however, omit some of the oil and most of the butter and trim excess fat from the chicken. I think that had I not done this, I would, like reviewer Andrew, have been unhappy with the fat which would have soaked into the vegetables.

I first made this in school, and have since made it several times at home--always with wonderful results. It's a lot of salt and it leaves a lot of egg yolks behind (hollandaise? shortbread?), but the fish is so tender and moist and really easy to remove from the crust. I have omitted the orange and varied the herbs -- it's always good.

This is a truly superior dressing. It is simple to make but requires time--time to make the garlic oil (p. 266) which you need, cooled, to make the garlic aioli (p. 333) which you need to make the dressing. But like other Keller recipes I've made, once you have all the parts, you assemble them to make a greater whole. The garlic mayo/buttermilk combo is excellent and the herb combo is just right. We used Maytag Blue and it was fine---a wonderful dressing for the Iceberg Lettuce Salad (p. 150) and for lots of other salads as well.

We just finished our second of these gratins and every last bit got eaten. I think the bed of softened onions is such a brilliant idea. So far, I have made this without eggplant, using our own plum-tomato sized heirlooms, thyme from our garden, and zucchini and onions and garlic from local farms. The first time, I made it exactly as directed; the second time I sliced the veg thinner and cooked it for less time with really the same delicious result. It's a good sized gratin, yet we had only a small amount of leftovers which were actually even tastier the second day, so Chef Keller is right on that score as well.

These are very good, but not better than oven roasted cherry tomatoes which take less than half the time, do not require peeling, and are sweeter. Perhaps if I made these in the middle of winter, when plum tomatoes are the best to be had, I would have had a different reaction, but for all that time roasting, the plum tomatoes were just very good--not magnificent and not really living up to all that effort.

I halved the recipe, but used less than a quarter of the butter -- the full amount would have been way over the top. I used vegetable stock (homemade), beans from the farm market and mint from the garden -- heaven! Leftovers were great added to salad.

I too used the off-and-on method in lieu of a diffuser (have one somewhere--couldn't find it) I first made the oil for aioli (for the iceberg lettuce salad) but have become addicted. The oil is delicious; the garlic is heaven and has so many uses. It can be spread on bread; rubbed on meat or fish . One of my favorite uses is to spread it on pizza dough before adding cheese, etc.

I am giving this a four star rating because I think it is a little more complicated than necessary and because I think the addition of an egg yolk makes an incredible difference in the end result. I rolled this out and baked it on a silpat and then cut it with fluted square cookie cutters while still warm. I had almost no waste (just some nice bits for a cook's treat) and this obviated the extra tray and the extra cooling period. This is also wonderful with the addition of some citrus rind and/or almond extract.

Again, a wonderful result but using techniques usually found in restaurants. Having made the braised short ribs, I had only to prep the veg and then put the dish together. But this is a somewhat fussy prep for the home cook. The result, however, is quite wonderful, very bright and complex flavors which do not overwhelm the very good, winey ribs. I would also note that the excess sauce can easily be frozen in an ice cube tray and, once frozen, tucked into a ziplock bag and saved for future use.

These really are excellent biscuits. The combo of cake and ap flour makes me think of real Southern recipes which use that nice soft southern flour. The directions are straightforward, clear. One tip from me: resist the tendency to turn your cutter while it is in the dough--this mashes the layers together and retards rising while baking. I tried some with the addition of some chopped fresh rosemary--very nice!

Thomas Keller does it again! This very simple preparation of cod results in the best tasting cod dish I've had. I did exactly as told, but for using some garlic-infusted oil I had on hand. The final result: perfectly done fish with a lovely crust and a delicate flavor. And, unlike most Keller dishes: one pan, two little custard cups for the coating, a pastry brush--simple prep, simple clean up. Super dish!!

The corn stock is absolutely ethereal and worth every bit of the work. The corn soup, strained, infused with thyme and just slightly thickened is terrific. I did not bother with the seared corn--we had the soup with some grilled veg and loved it. I have also used the corn stock as a base for other soups. It's really a lovely thing.

These are excellent rolls. This recipe is very flexible--I have made this with various seeds and soakers and always been extremely pleased with the results. I do use instant yeast, which eliminates the need to feed and and proof in the first step. You can also freeze these rolls and then warm them, wrapped in foil, after thawing.

I LOVE this bread. And it's so simple--no preferment, it's ready in a couple of hours. It keeps--either wrapped for a day or a two or well wrapped in the freezer. It slices beautifully; it's good toasted, in sandwiches, with honey or jam, along side a salad or a bowl of soup. I find my semolina flour in an Italian deli/grocery or in the ethnic aisle (Middle Eastern section) of a supermarket.

It's fun to play with the seeds--natural and/or black sesame seeds to make it pretty.

Like AJ, I think this is a great soup. So simple to make yet really complex in flavor. Unlike AJ, I do like sherry in this soup (I used a really nice, really dry Manzanilla) and added it at the table. I used white pepper. I used the immersion blender right in the pot. Delicious! To dress it up, it can be strained.

My friend served this to me for lunch today. She had used rosemary instead of sage and pureed the final product, so the soup was a smooth and pretty pale orange with flecks of green from the rosemary. It was absolutely delicious!

The dullest coleslaw ever.

So easy to throw together and quite delicious. The poppy seeds add a lovely crunch; the honey adds a subtle richness to this very moist bread.

Some of my tasters would give this five stars, but I find it too close to cake to rate it a five star muffin. It is very good though, and very rich. And the sprinkle of sanding sugar on the top makes the muffins look very sparkly, very festive. I followed the recipe precisely and had some left-over cheese filling.

This is purported to be Julia's favorite recipe--it's certainly one of mine. The dough that results from this is rich and supple and beautiful and a pleasure to work with and, if you follow the instructions, foolproof. I've doubled it with no problems (though my stand mixer does get very hot during the long beating period), made brioche loaves, tetes of all sizes, and the magnificent sticky buns (reviewed separately), all with great results. There are other brioche recipes which work well and taste delicious, but none compares to this. When calories and fat grams are not being counted, this is the recipe.

This is excellent white bread. When I want perfect toast this is it. This is also wonderful for a classic French toast, or my newest craze, French toast muffins. This recipe also can be adapted to make cinnamon raisin bread--fabulous toast.

This has become my standard lemon curd/cream. I think it is absolutely marvelous. The first time I made it, it seemed a bit fussy. I came to the recipe again and made it with ease. It can be a bit tedious in the stirring to temp phase, but other than that, it comes together beautifully. I pour the hot creme into the blender jar and let it cool a bit. Then whizz it with the butter and strain it into a wide pyrex dish, cover with plastic film and refrigerate--the wide bottomed 2 quart measuring cup, pre-chilled, really speeds up the cooling process. It's ready to be piped into pie shells within a couple of hours. I use an unsweetened tart dough and mini tart pans and serve the tarts with a bit of whipped cream and some fresh fruit.

This recipe is a treasure. The dough is so tender and the results are the most charming little "puffiest" -- the resulting pastry is just a delight. I've made these very small (one-bite) and larger (several bites) and filled them with marmalade, various preserves, lemon curd, Nutella---all with great success. The dough comes together very easily in the food processor and is easy to work with as long as it doesn't get too warm. But it's very forgiving--a few minutes in the fridge and it's ready to go again.

These are very good bars which I think benefit from the addition of oats to the peanut butter dough.

This is a very good, very basic sort of soup. I liked the method of sauteing the sliced onions and then later putting the whole mixture through the food mill--the soup is smooth without losing all texture and there is minimal effort involved. Similarly, the branch of rosemary--no fine chopping or mincing and all in one pot. My only criticism is that the soup is so basic--almost a blank canvas, awaiting some embellishment as in heat or spice or some sort of texture. Perhaps croutons or crostini or some sort of salsa or topping. It should be noted that this is a lot of soup--lots more than the six servings listed in the recipe.

What a pleasant surprise! I expected this to be a bit bland, but it is, instead, very full-flavored. I halved the recipe and made only one change--I used aleppo pepper (just got it and was dying to try it) instead of black pepper, but I don't think the aleppo pepper is what made the spread so good. It's just such a good balance of flavors. And like the other BC recipes, it is so easy to make. Terrific spread which I think will become a staple around here.

This is a truly delicious beet salad. The dressing is just right--fruity and rich tasting without being heavy. We served it over greens and with walnuts and blue cheese on the side for those who wanted to add something more. I thought it lovely just as it was. My only quarrel with this recipe is the instruction to boil the beets (or, horrible thought--to use beets from a tin). I think the reason a lot of people who don't like beets is because they have eaten boiled beets. I roasted my beets (wrapped in foil, drizzled with a bit of olive oil), peeled them as soon as they were cool enough to handle, and then diced them for the salad. My salad sat in the fridge for a while and then was brought back to room temp--I think it benefited from some marination time.

I find it hard to rate this recipe. The end result was wonderful, but the way there was exceedingly bumpy. First, this is again a recipe for the multitudes--3 quarts of stock, 4 pounds of potatoes, two pounds of fennel---a lot of soup! Second, I found the notion of adding a quantity of heavy cream to this very thick and rich soup inappropriate--and it just seems wrong to add it before the soup cools at all. Third, fennel is very fibrous and doesn't get all that soft and it doesn't pass happily through a food mill nor puree happily in a food processor. Fourth, the potato skins do not make for an attractive appearance or a pleasant texture--they are like bits of paper in the soup. I found that I had to puree the soup with my (luckily) powerful immersion blender and then strain it through a fine mesh in order to get rid of the potato skin fragments and the fennel strings and fibers. It was a tedious and messy process. All of this being said, the soup was delicious and having been strained, had a velvety and very pleasing texture, though I added milk, not cream, to the soup. In this final version, it was a very pale green, creamy and beautifully garnished with a scattering of the delicate tiny fennel fronds. I must say the roasted potatoes were fabulous--I could have stopped there and just eaten a platter of them. I think a stock could be made from roasted fennel and onion and then used as a base for the potato soup--the lovely flavor without all the work.

I've made this twice now, once with homemade, salt free chicken stock and once with roasted vegetable stock Both versions were delicious. I love the oregano and the sweetness of the carrots. I also think the potatoes add a nice richness--though I did peel mine, as I find that potato peels in soup make for a muddy sort of effect. I liked cooking the peas in two stages--the texture was excellent. This freezes beautifully and just needs a touch of liquid (water with a spot of wine) to achieve a good thickness when reheating the soup.

One of the best things about looking through an older cookbook is re-discovering a wonderful recipe which had been totally forgotten. Such is Aglione. This herb mixture is so good that when I first tried it, I was using it on everything. What it does to roasted potatoes is magical. And that's just the start. I'm so happy to have recovered this.

If you're lucky enough to have leftover peperonata, this is a wonderful use for it. And it's so easy that it makes a great quick breakfast or lunch for one or more. I have used ramekins and gratin dishes--either works well. Hardly any clean-up and all you need is some good bread to go with the egg.

Easy, quick and delicious! And simple to make for one or two. Great over rice or pasta or just with a salad.

This soup is not only delicious, but it is quite extraordinarily beautiful. This was made without the kefir, but I did drizzle a bit of yogurt over the top at service. The color is a deep magenta; the scent is rich and woodsy; the flavor is terrific. It's good hot or cold. If served in clear glass with some fennel fronds to garnish, the effect is fabulous.

It's Purim so it's time for Hamantaschen...and this recipe makes for really good ones. The dough is just right as long as one has the patience to chill the dough for at least two hours and then let it come to room temp for at least thirty minutes. I cut out 4 inch circles and had a yield of 20 cookies. Fpr my filling, I just snipped dried apricots into a pot with a little warm water and simmered till the fruit was very soft. Then I added minimal sugar and stirred and mashed till I had a preserve-like texture.
The cookie baked in about 18 minutes at 325 F convection. Absolutely yummy!

These onions are ethereal! A bit of work--about three pounds of onions sliced very thin--and a bit of time--they cook for a good two hours. getting a stir every twenty minutes or so. But they are worth it! With just a few bay leaves, some thyme and peppercorns, the result is onions that are soft and smooth but still somehow retain a bit of texture. And the flavor is wonderful--sweet onion to the nth degree. So far, I've used them as a garnish, in quiche and to top focaccia. Edited to add that I made them in a really heavy cast iron skillet which worked like a charm.

Great bagels! As a former New Yorker who grew up eating freshly baked bagels, I was delighted with the results from this recipe. A bit of work but well worth it for bagel aficionados.

Very easy to make and really delicious. I made it gluten free by using a combination of buckwheat and rice flour, and was a bit generous in ll my measuring as I was using a 9 x 5 loaf pan rather than the 4 1/2 x 8 as directed in the recipe. Slices beautifully and is very moist with a rich sweetness from the dates. A keeper.

My first time cooking boar and what a great success! This was a piece of meat we ordered from D"Artagnan when they had an e-mail special--a discount and free shipping . We got the Boar and a rabbit (the rabbit's in the freezer) and then had fun looking at boar recipes. Yesterday, another frozen day, was perfect for hanging out with friends in the kitchen, drinking wine and cooking. This is actually pretty simple, though a bit lengthy. The results are fabulous. We followed the recipe for the ragu pretty closely, but skipped the polenta, opting instead for some really great grits. One thing we did change was the amount of oil, which we decreased by about half. We had more meat than called for, and at one end there was a good layer of fat. We trimmed some of the fat but figured, correctly as it turned out, that the fat from the browning meat would obviate the necessity for adding much oil. The end result was a very rich tasting, yet there was hardly any fat or grease -- it actually felt like we were eating an elegant restaurant meal that was also healthy. Happily I have a container of leftover ragu in my fridge--looking forward to it...

I like the idea of these better than the actuality. I followed the recipe with certain misgivings and ended up with a very decent savory biscuit which, with a few changes, could be extraordinary. These are my changes: the walnuts should be ground, not chopped; the egg should be eliminated; half and half should be substituted for the milk. Finally, I would crumble the blue cheese into the flour with the butter and go with 4 ounces of cheese and 6 ounces of butter and 3 cups of flour.

A delightful surprise! We thought these would be good and they were Fabulous. We used large shrimp, followed the recipe exactly and our only regret was that we didn't make more. So easy to make and fun to eat.

For years, I made this cake every Christmas--in one big cake, in numerous mini bundt cakes. It made me addicted to bourbon raisins, a jar of which is always in my pantry. I had sort of forgotten it--but made it again this year. In the form of mediium sized bundts, it was a really successful present. In the form of cute little baby bundts, it was beloved. I really don't know why I stopped making it, but I did use up all my Maker's Mark and have it on my shopping list. It's not a one day deal--you need to have the raisins soaking in the bourbon for at least a while. And the cake really does improve if it can sit a bit wrapped up in a bourbon-dampened piece of cheesecloth. But even if you make it at the last minute, it's still a great cake. And the separating of the eggs and the folding in of the whites is really not daunting. A truly great cake.

What an excellent dish! I made it exactly as written (but for the peas which I omitted). There's a fair amount of chopping, but it's really quite a simple dish to put together. I kept chopping while the first round of vegetables was sauteing; I made the dough during simmer of the vegetables. I chilled the pastry dough while the vegetables cooled. The pastry rolled out easily; the veg fit right in to the pie shell. I baked mine in a convection oven so lowered the temp just a tad and baked it about 35 minutes. After it cooled for about ten minutes, it sliced like a dream. I personally thought it could it use a bit more spice and salt -- easily remedied at table; others thought the spicing just right.

What's so nice about this is that everything goes right into the slow cooker--no sauteeing or browning on the stove. And it's really quite good. The modest amount of butter is just right; one gets the butter flavor without the dish seeming overly heavy and without that nasty oily film left on the lips. I substituted peanut for almond butter as that was what I had; it was very good. I also used skinless boneless breasts instead of thighs and so cooked them for a slightly shorter time. My only quarrel with this is that the spicing is too mild. It needs more cumin, maybe a hit of a nice rich garam masala. I added salt and sriracha to my bowl but would still like more spice. It makes a lot of sauce and I have a fair amount in my freezer. My intention is that when I defrost it, I'll add spices to the sauce and let it cook a bit before I add any meat. Actually, I bet it would be good with shrimp.

I love the way this looks!! It's very easy, very delicious and so cool looking! One caveat: there really is too much batter for one loaf pan, but it's a good thing--there's just enough for one nice fat large loaf and one really cute little loaf. Great texture, really moist, decent shelf life (though mine was gone by the second morning). I envision making this at the holidays with one batch resulting in five adorable little loaves.

A delightful cake, delightfully easy to make. The mace (which is the outer shell of a nutmeg) is an unusual spice, reminiscent of an allspice/nutmeg/cinnamon combination. The cake has a delicate crumb and a pleasing texture. It's good on its own and also good with whipped cream or whipped cream and fruit.

The fact that this bread is gluten free is almost irrelevant. The combination of almond and chickpea flours makes for a bread with great texture and flavor--to be made entirely for its own sake. (I skip the oat flour--it's not always easy to find gluten free to flour--and just up the amounts of the other flours proportionally.). The result is a very moist and delicious banana bread with a super richness from the chocolate. It slices beautifully and has excellent shelf life.

I love these! They are so good that they cross over from the gluten-free world. They are beautifully moist. I make them in little brioche tins and they are absolutely adorable.

Delicioso!! An interesting technique--whipping the egg whites and sugar into a sort of meringue, beating the yolks with honey and then into the meringue, then adding the flours etc. The result was a truly delicious crunchy but not hard cookie with great almond flour. I wanted a full sized biscotti so for me this recipe yielded about 15 generous biscotti.

Total comfort food! I loved this--and it's really quite healthy. I made a few changes (I used all beef--extra lean---instead of a beef/pork combo) but mostly stuck to the recipe. I had no Worcestershire sauce so subbed a hit of soy, I skipped the 3 tablespoons of flour and was a bit parsimonious with the olive oil. But I did all the vegetable chopping and sautéing as instructed. On another day, I might up the spice and herbs a bit, but generally this is just right. A lovely dinner to enjoy while the rain is pouring down.