This is one of my favorite recipes. It is flavorful and always comforting. I think it makes a big difference when I use kosher or free range poultry. The only change I make to the recipe is the inclusion of fresh herbs when I have them-rosemary, thyme and parsley. Parsley is called for in the dumplings as well. It is important to remember not to bring to a boil when tempering the liaison, which curdles easily. Enjoy...we do.

These are beef and cabbage buns. They are delicious and I use them for lunches and picnics. I made slight changes- I use more s/p, canadian cheddar, and well cook the cabbage.

Started in a cold oven, this method is different than we are used to, but it produces a thick delicious even crust. A bit on the sweet side.

I have a Madeleine collection. Many don't make it. This does! Don't overfill or overcook

These are a family favourite which I have had great success with many times.

I make this quite a lot and the family loves it.

This is a wonderful recipe. It never disappoints and I am often asked for the recipe.

This is one of the better samosa recipes I have tried-and I have tried a lot. The spices seem like a lot and the consistency chunky, but have faith because it all comes together and mellows out.

The dough is great deep fried. I haven't tried them baked. I intended to freeze some but there were no left overs!

The authors have this in a chapter on Sides and in their notes state they cater this as hors d'oeuvres. I have made these twice as a light meal served with a mixed microgreen salad lightly tossed with fresh lemon juice and olive oil, S&P.

The 1st time I made it fresh as written. It was great. I only used half the dough so I froze the other half. I defrosted the dough 5 days later overnight in the fridge. The dough was easier to work with and rolled out even thiner.

I used a little double smoked mild pepperoni instead of the mushrooms, 2 T tomato sauce, and a combo of goat cheese, parm and cheddar. Excellent.

Tonight I'm doing the original again, with the addition of a little goat gouda.

What ever you do to switch it up is up to you- but I think the thin crust, caramelized onions, goat cheese and truffle oil must not be left out.

I make many pizzas and they are all different for different occasions and moods. When I want Chicago deep dish, I wouldn't do this one. But when I want a thin crust, sophisticated goat cheese & truffle taste-this will be the one.

I loved the unique flavor combination. We always do a tomato or bean base and this was a welcome change. Even a relative who does not like goat cheese liked that. You must have quality ingredients to start though.

I loved these because I love figs and bacon. However I'm not a blue cheese fan so I used a very mild blue Danish. I'm thinking next time I'll try a dolce gorgonzola.

I used spanish smoked paprika and the proscuitto and it was very good. I also did a plate swirl of reduced balsamic a la Lidia as I keep some on hand this time of year-love it with squash.

My favorite recipe for traditional (long version) Bolonese. Lidis, of course, gives lots of detailed information.

Great dinner party fare.

Very good. I use 3-4 cloves of garlic instead of 6. I also use any veggies I have left in my fridge.

Very good and garlicky. I like it with the brown rice in this edition, but I also really like the bulgar used in the earlier edition. This one is better seasoned.
This is from the 2000 ed. sorry

Good, easy to make, better next day.

This is from the 2000 ed. sorry

Hi
I too find this OK but on the bland side for what I like. My current preference for samosas seasoned more to my taste is reflected better in Canadian Living Vegetarian published this past year. The difference for me is a more assertive flavor profile more in keeping with Indian cooking in my area.

I follow the recipe exactly but before serving I stir in a T. of fresh lime juice. To each bowl add a dollop of sour cream or creme fraiche mixed with a little cilantro and a pinch of cumin.

A family favorite and one I have baked many times over the years.

I follow the recipe exactly. Like all cakes, don't overbake. I use a bundt pan.

A very good raita recipe. Great with curries. A go to recipe.

I decrease
- the salt to 2/3 tsp
-the garlic to 1 large clove

I increase
-parsley to 2-3 cups

I add 1/4 tsp lebanese spice
I sometimes add a bit of cucumber as suggested in the options, but I never add peppers or chickpeas, as where I come from, these things often go with favas in a different salad called fooul, which I serve along side of the tabouli.

I really like this too, but have one caveat: the apple cider vinegar makes a big difference depending upon it's quality. Make sure it is good for you-taste a bit first. It should be bright, smooth, tart and you should like it. The times have have used certain lesser kinds, my husband will complain of an unpleasant harshness and aftertaste. When I have used good ones, he doesn't pick up the vinegar-as a matter of fact he comment on it's much better this time that I have left it out. He thinks he does not like cider vinegar. In fact he just doesn't like poor quality cider vinegar.

I love these. I use a strong chicken broth instead of the water as that is how I have been taught to do it by local greek families. Other than that I do as written. When I have fresh parsley left over from something, I chop and sprinkle over top. Yum.

This is a keeper. So useful for many recipes as a garnish or as part of a meze tray or with thin mediterranean style crackers such as rosemary and cracked pepper and shavings of greek cheese as an aperitif. Very flavourful.

These biscuits are ones I will definitely bake again. I followed instructions exactly, including grating the frozen butter and resting the dough. I found the tips and techniques about hydration, coating, and handling the dough very helpful.

The dough rose beautifully in the oven. When the biscuits were still warm, they had the texture and taste of a cross between a croissant and a tea biscuit. When they were completely cooled and broken in two, you could really appreciate the flakey layering. A slight tang underlays the buttery flavor giving the biscuits a real artisan bakery taste. The crust is lightly crispy, and the interior meltingly tender.

Best of all, I froze half the cooled, cooked biscuits and reheated them in a couple layers of foil for 10 minutes after letting them sit out of the freezer for a half hour. Worked like a charm, making it perfect to serve for a company dinner.

Always helpful for a quick supper.

I love the fried mackerel-so healthy too. I love this cookbook.

An annual production at my house. Everyone looks forward to this treat. My grand daughter's favorite with spritzer water and ice. Also good with pop, wine and vodka-not altogether of course.

I have been making this for years. I love the black bean sauce.