| From: Bistro Cooking (reviewed 29th August 2012)I have made this a few times, but I am not as enamored with it as I think I should be. Probably I like a more complex preparation for salmon. It tastes fine, though, and it is a quick and easy way to prepare salmon fillets. |
| From: Bistro Cooking (reviewed 23rd August 2010)We really liked the flavors of this dish. The only issue I had was keeping the peppers and garlic from burning while cooking the chicken pieces. I think this is more a problem with my stove, which does not do low heat well, than the recipe, but next time I would probably add these elements later in the cooking time. |
| From: Bistro Cooking (reviewed 29th August 2012)I never know what to do when a recipe calls for creme fraiche. It seems like an exotic ingredient, but really it is just heavy cream and buttermilk. This recipe provides a simple method for making your own. It must be made a day ahead, but it does keep for several days. |
| From: Bistro Cooking (reviewed 11th March 2010)Absolutely a revelation. This recipe will make you love celery and celery root. |
| From: Bistro Cooking (reviewed 26th December 2010)What I liked about this gratin was pre-simmering the potatoes, which guaranteed they would be tender after cooking. I only needed 45 minutes to cook the gratin. I simmered the potatoes in water, omitting the milk, but they were wonderfully creamy despite that. |
| From: Bistro Cooking (reviewed 29th August 2012)A variation on the ever-popular "breakfast" or Lyonnaise salad. This has tomatoes, which is why it's a summer salad. I'm sure you could add bacon if you liked. |
| From: Bistro Cooking (reviewed 7th September 2012)Easy, summery, absolutely delicious. I added some Parmesan and broiled during the last 5 minutes to put a little "gratin" in my gratin. This also tastes good as a cold salad the next day. |
| From: Bistro Cooking (reviewed 15th February 2012)This is a very simple soup, with pretty much all of the ingredients specified in the title. Unlike most potato soups, this one is not pureed. It goes well with a thick-cut pepper bacon. |
| From: Bistro Cooking (reviewed 12th March 2010)Probably the best French onion soup I have ever made. |
| From: Bistro Cooking (reviewed 4th January 2011)This is a simple sauce for filled ravioli, very quick and easy to make. It didn't have a lot of flavor, though, and I though the results were too thin for a pasta sauce. |
| From: Bistro Cooking (reviewed 21st October 2011)There is not much to this salad. I think it would have benefited from a little something, maybe some bacon or sausage, or some soft goat cheese. Even some extra vegetables might have helped. As it is, it's rather plain, and you'd better like lentils. |
| From: Bistro Cooking (reviewed 20th September 2011)A deceptively simple recipe that tastes very good. |
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