| I have made this recipe many times, and it is always excellent. This is my go-to recipe when I want a traditional, Southern-style potato salad for picnics and barbecues. |
| I really went off-recipe with this dish, when I discovered at the last minute that I didn't have any capers. I added some mushrooms and a little white wine plus water in place of stock. It was delicious, as well as quick and easy to make. This lemon chicken will probably become a standard in my house. |
| A simple guacamole recipe -- and with guacamole, simple is best. The tips about leaving some of the avocado chunky gave this dip a nice texture. |
| Of all the granola recipes I have tried, this has been my favorite. The granola was golden brown, crunchy and slightly sweet, not at all charred or bitter, and easy to adapt. This could be my weekly recipe for granola. |
| Normally, I don't care for ranch dressing, but I had a small amount of buttermilk left and I do like avocado, so I thought I'd try this. It tasted like no other ranch dressing I have had. It's a lovely pale green color, smooth and creamy with a hint of spice. Delicious. |
| This is a restaurant-style coleslaw that goes well with burgers. I like the technique of wilting the cabbage first by salting it. Lighter than it seems and very yummy. I substituted plain yogurt for the sour cream. |
| What I liked about these biscuits: They were very easy to make. I only needed one bowl and a measuring cup. No flour all over my kitchen, no food processor to clean. These are perfectly serviceable biscuits for a quick morning treat. However, not the greatest biscuits I have made. They are a little flat and slightly metallic tasting. I would keep this recipe in reserve for when I'm in a hurry but still want biscuits. |
| This recipe makes a very good vinaigrette. I'm not sure that the touch of mayonnaise helps so much with emulsion -- I've always found that mustard makes a very good emulsifier -- but it adds a touch of welcome creaminess without overwhelming the flavor. |
| The main difference in this recipe is that you lightly toast the bread in a low oven first, I think to simulate stale bread. If your bread is already stale, you can probably skip this step. This makes a yummy, buttery French toast. |
| This is a nice recipe. An easy marinade with lots of lime makes for tasty fajitas. I would recommend lots of accompaniments, though: salsa, guacamole, sour cream. Otherwise, it's a little plain. |
| A useful recipe, and very tasty. The marinade is quick to make, and the chicken only has to marinade 30 minutes, so this dish can be put together on a weeknight. The resulting chicken was juicy and flavorful. |
| The dressing was flavorful and very easy to make. The vegetables were simply done and tasted very good. All in all, this is an easy recipe for summer grilling. |
| The original recipe makes a giant frittata that requires a dozen eggs. I cut it in half since my family doesn't need that much. Half the recipe makes 4 main-course portions, so the full recipe could easily feed 8 or even more as part of a larger menu. This is a good technique and a great combination of flavors. It reminded me of "country scramble" that you get in diners sometimes. |
| A very good way to make bacon, especially in quantity. The bacon tends to be better cooked and less curly than when cooking it in a frying pan. Line the bottom of a roasting pan with foil for less mess. |
| I like this preparation. It's simple and adaptable, suitable for weeknight cooking. I threw in cherry tomatoes instead of water. Wine would also be a good substitute for the liquid in this dish. |
| Really good, really easy. Might become my go-to method for making iced tea. I substituted honey for sugar to cut back on the sweetness. |
| I love blue cheese dressing, so I love this. It is just what a blue cheese dressing should be. I just ignore the fact that it contains buttermilk, sour cream AND mayo, and only make it for special occasions. It actually works better as a dip, since it's so rich that a little goes a long way. |
| Simple and tasty way to prepare chicken breasts. |
| This is a good method for cooking green beans. It both steams and browns the green beans in only one pan, and it has a nice garlic and lemon flavor. A good weeknight side. |
| A good idea on paper, lacking something in execution. Folding the cooked vegetables into the egg after scrambling really results in scrambled egg topped with vegetables. |
| I added avocado for a more southwestern flavor. This method of folding the ingredients into the eggs after they are cooked works all right, but it doesn't result in a truly cohesive dish, in my opinion. |
| Really good. This is a light, flavorful salad that goes well with many things, but I have to remember to salt the cucumbers an hour or more ahead of time. |
| A very simple recipe, produces good results. |
| Caution: These really spread! Do not put too many on the baking sheet or you will have just one very thin, very big cookie. I thought these were quite tasty, almost like lace cookies, but nutty. I added the coconut and raisins, and really liked the flavors. My 4-year-old did not care for them at all. He thought they were too brown and crispy. Next time I will make the big, chewy oatmeal cookie version for him. |
| This chili was not at all hard to make, and it was delicious and satisfying. I used my homemade chile paste in place of the chile mixture. A little cheddar or a dollop of sour cream on top goes well. I like the method of pureeing some of the beans and veggies to give the chili a thicker base. This one is a keeper. |
| Not my favorite. It tastes a little bland and flat. I didn't go through the extra step of salting the cucumber, but then I don't usually think of making cucumber salad 3 hours before dinnertime. |
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recipe reviews (537)
book reviews (49)
useful review votes (414)