kateq's Reviews
558 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date 
| Rating | Recipe Title
Website: Serious Eats
Delicious and easy--makes a lot of sauce
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Website: Food & Wine
Delicious and so easy. Invites variations---adding scallions or other veg.
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Website: Washington Post
So easy and quite delicious. I was careful with the Sriracha--didn't want it o be too peppery. As I was baking it in convection, I lowered the temp a bit. Result is very juicy and tender chicken.
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Cucina Povera
By Giulia Scarpaleggia
Artisan - 2023
Very easy pantry appetizer. Looks pretty on a plate, tastes very good.
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Website: Sally's Baking Addiction
Perfect instructions for fool-proof and pretty easy pastry
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Website: Tasting Table
www.tastingtable.com/index.htm
These shrimp are perfect! Just the right texture. I'll never do poached shrimp or any shrimp for salad, etc any other way.
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The Broad Fork: Recipes for the Wide World of Vegetables and Fruits
By Hugh Acheson, Rinne Allen
Clarkson Potter - 2015
Simply delicious! I used colatura instead of anchovies and skipped the breadcrumbs. Otherwise, as written. Amazingly flavorful and so easy. Good hot or room temp.
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Six Seasons: A New Way with Vegetables
By Joshua McFadden, Martha Holmberg
Artisan - 2017
"Simple ingredients into something marvelous" is right! The eggplant, tomato and sausage really do come together into a rich, unctuous sauce. With the addition of pecorino it's a great meal! Followed the recipe exactly--but for omitting the hot pepper which is a personal preference and the ricotta salata which I thought I had but didn't.
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Website: Domenica Cooks
This soup is very good the second day. The first day (actually the first day after overnight soaking of the beans) it required considerably longer cooking than suggested in the recipe and the result was good but not great. When re-heated, it thickened and the flavor deepened and we really enjoyed it.
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Website: Jul's Kitchen: Stories and Recipes from Tuscany
So simple and so good!
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Website: Elizabeth Minchilli in Rome
www.elizabethminchilliinrome.com
I liked this the first night. I liked it much better the next day. It was still very moist but the slightly bitter edge when the cake was just baked had softened by the next day. I went with 2 oranges and a lemon. Will try it with clementines next.
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Website: Love & Lemons
Excellent proportions. I skip the herbs if the food it's going with is herby. Draing the cukes is critical. If using regular yogurt, let it sit in paper towel in a strainer to thicken it up.
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Website: Cookie + Kate
This soup is delicious! Much better than I anticipated. I blended it without adding the butter and lemon--tasted it and decided the addition was unnecessary. I used a third broth, two thirds water. Great flavor and really pretty.
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Website: Smitten Kitchen
I liked these a lot--and not just because how this recipe streamlines the process. I do think the timing is a little off--I checked mine at the suggested time and they were too soft---a few more minutes made all the difference. I think they could use a bit oomph--more spice, more herbs--but quite good, quite easy. Btw, I had a jar of Rao's marinara and used it to very good effect. I think chilling the balls is crucial.
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Website: Cookie + Kate
Really delicious. Very nice texture/thickness.
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Website: Food & Wine
Loved it! Very simple. Clear instructions. Only change: added a bit of salt to the dough.
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Website: Love & Lemons
Excellent and easy. No roasting, no oily pans to clean but a very pure tasting broth. I had no leeks or thyme, but I had everything else. I let it cook down a bit longer, so I have a concentrated stock which I will use with water added--storing extra stock in freezer takes up less room
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Website: Hunter Angler Gardener Cook
Addictive! Perfect proportions. Did it the lazy way in the food processor. Used walnuts and parm. Will make again and again. Have pecorino on my shopping list
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Website: Cooking
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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Website: Cooking
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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Website: Cooking
Easy, one-pot dish which is quite elegant and delicious. A couple of covid-dictated changes: skinless bonless breast instead of a cut-up chicken, the red wine option, yogurt instead of creme fraiche.
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Website: Cooking
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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Website: Cooking
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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Website: Love & Lemons
More a method than a recipe, but it works! Time and temperature result in perfect sweet potatoes for salads or for just plain eating.
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Website: Serious Eats
Best stew ever! Worth all the work.
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Website: The Wall Street Journal
A shortcut, really easy ratatouille with quite good flavor which is even better the next day. One pan to clean is also a plus. Not as rich and unctuous as the real thing but if the produce is really good, an excellent quick meal.
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Website: King Arthur Flour
Always looking for uses for sourdough starter discard and this is a good one. Great texture--soft and buttery inside, a bit crispy at the edges. Next time less baking powder.
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Website: food52
Great rolls! And beautifully detailed instructions. Much easier than it might seem at first reading. I ended up with 8 good-sized rolls.
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Website: Elizabeth Minchilli in Rome
www.elizabethminchilliinrome.com
Another excellent pasta meal--simple, quick, delicious. I forgot the prosciutto and didn't miss it--a lovely dish without the meat.
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Website: Cooking
Absolutely delicious and very easy. Made this exactly as written and loved it.
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1,000 Spanish Recipes (1,000 Recipes)
By Penelope Casas
Houghton Mifflin Harcourt - 2014
Very simple way to prepare asparagus--the flavor of the olive oil and garlic provide an excellent backdrop to the asparagus.
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The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food
By Lynne Rossetto Kasper
William Morrow Cookbooks - 1992
Very rich and quite delicious. Excellent with grilled fish or chicken.
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Website: King Arthur Flour
Another winner. Very moist, just the right amount of sweetness. I used golden raisins, lots of orange rind vanilla, but no orange oil. My tasters liked it better than the Panettone at Christmas.
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Website: King Arthur Flour
Excellent bread! I baked mine in a 10" tube pan and had a lovely wreath-like loaf for the Easter table. The recipe which states it makes 2 loaves was absolutely a perfect fit for the tube pan. I went with the butter and herbs filling. Really delicious on the day, and leftovers warmed in the oven next day were similarly delicious. I skipped the optional potato flour--didn't need it--very moist.
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Website: Cookie + Kate
Times and temperatures are right on!
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Cold-Weather Cooking
By Sarah Leah Chase
Workman Publishing Company - 1990
Rich and satisfying. My vegetables took longer to cook than suggested in the recipe. Be careful with the cayenne--I overdid it a bit and it was a little too present, but I do like the addition of a bit of heat. I used homemade roasted vegetable stock instead of chicken.
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Requires some forethought (prep a marinade and then marinate the fish for an hour) but otherwise quite simple. Simmer a sauce stovetop than bake the fish in the sauce.
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Website: Cooking
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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Website: Bowl of Delicious
Despite the name, I didn't use a bone. I used a generous amount of our New Year's Ham cubed and some homemade vegetable stock. It was my first use of the instant pot (a Christmas gift) and it was amazingly quick and easy.
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Website: Cooking
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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Website: Williams Sonoma Recipes
www.williams-sonoma.com/recipe
My second instant pot venture and a smashing success! I used Camellia red beans and andouille from D'Artagnan which I'm sure had a lot to do with how good this was.
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Website: Food.com
Witjout a doubt, the best white bread I've ever had. Very straightforward method with consistently excellent results. Also makes great toast and can be varied to make herb bread or cinnamon raisin.
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Essentials of Classic Italian Cooking
By Marcella Hazan
Knopf - 1992
What perhaps I love most about Italian food--such respect for the ingredients. Here the swordfish is grilled and then dressed with salmoriglio--lemon oil salt and herbs. But it's perfect--the simple dressing makes the swordfish sing.
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Website: Hunter Angler Gardener Cook
Step-by-step instructions for pan searing a piece of cod. Works like a charm.
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Lulu's Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard
By Richard Olney, John Thorne
Ten Speed Press - 2002
This is really good chicken--actually a good chicken dinner. The pasta and the tomatoes with the juices from the chicken, the lovely note of flavor from the ginger--great meal! I think it's really important to use a really good free range organic bird and to trim away the obvious fat near the cavity. The turning may sound like a pain but it's really no big deal.
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Website: Cooking
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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Website: Cooking
Made with skinless boneless breast and homemade chicken stock. Loved it but would make the sauce a little thinner next time and a little zestier (shallots? tarragon?). Since I wasn't doing the whole de-boning thing, it was remarkably quick and easy.
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Website: Cooking
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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Website: Food & Wine
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.
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Website: Cooking
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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