| Such a simple soup, it can be made with ingredients commonly found in the pantry and vegetable crisper. But so hearty and good. This is a perfect winter soup, especially if you have pre-cooked pasta left over from another dish. Instead of garnishing with Parmesan, I add a Parmesan rind during cooking, which I think gives the soup more body. |
| These did not turn out very successfully for me. Of course, separating and whipping eggs first thing in the morning is a bit much to ask, I think, so I skipped that step. Therefore, the batter did not hold together well and I had trouble flipping. The pancakes themselves tasted very good, though, but I don't think I will make this recipe again. |
| Very nice, simple way to serve raw carrots. I use the food processor for easiest grating. The carrots seem to keep a long time in the refrigerator. They are also nice for topping a green salad or even a sandwich. |
| This is such a useful recipe that can be adapted to make any kind of vegetable soup, not just carrot. If you read the introduction, Waters explains each step, not just how, but why, so she really provides a blueprint for how to make this soup. She also suggests many other vegetables to use, but I think almost any vegetable will work. This soup has definitely become a staple in our household. |
| I make frittatas frequently. It is an easy weeknight dinner. I do things slightly differently. I only use one pan, which makes for easier cleanup. I let the frittata mostly set on the stovetop, then move it under the broiler so it puffs up nicely. And I always add cheese just before broiling. We call it egg pizza! |
| This is about as basic a recipe for mac and cheese as you can get, but it's still delicious. I added bacon for even more deliciousness. |
| This is very similar to my standard chicken stock recipe, which I usually make in the slow cooker, unless I'm pressed for time. I like Waters' suggestion to use a whole chicken and remove the poached breasts after 1 hour for other uses; I'm going to incorporate that into my regular stock-making routine. |
| If you already have cooked chicken, chicken stock and cooked pasta, this soup is a snap to throw together, perfect for a quick lunch. If you don't have those things on hand, the soup takes a little longer, but I do like the technique of poaching the chicken breast to get both cooked chicken and broth for the soup. |
| This is not really a recipe but rather some guidelines for creating your own chopped salad. I love chopped salad, so I found this very helpful. |
| Not the best biscuits I have ever made. The dough didn't quite come together, and I had to add a bit more cream. I think these biscuits would be a good base for a dish like chicken and biscuits, rather than eating them on their own. |
| I thought this would taste even better with a handful of halved cherry tomatoes thrown in, and it did. A summery recipe perfect for a light dinner. |
| This recipe is very similar to a pasta dish I make with broccoli -- just substitute greens. I used cabbage and it was quite tasty. I didn't boil the cabbage first, per the suggested variation. |
| This is a very simple salad, just crisp-tender green beans, cherry tomatoes and a quick vinaigrette. The colors made it look Christmasy on my holiday table. |
| I didn't have a lemon so I increased the vinegar to 2 tablespoons. Also, I didn't have heavy cream, so I used sour cream, but a little less. It tasted great, creamy and refreshing. |
| This was a delicious version of the classic soup. I like to puree it with an immersion blender in the pot to make it thick and creamy. |
| Easy to make, great citrusy flavor. Just a little tart, not too sweet. This made a great filling for a tart but would also work as a spread for toast and scones. Definitely a keeper! |
| This isn't a recipe; it just refers to the recipes for Lemon Curd and Sweet Pastry Dough with instructions for combining them. See those recipes for full reviews. |
| This recipe is very easy and yummy. It makes a light, refreshing dessert that goes well with fresh fruit like raspberries and strawberries. I'm surprised Waters didn't include more variations with this, as I am sure the formula would work equally well with limes or tangerines. |
| I love minestrone, as it's such an adaptable and satisfying soup. This is a particularly good version, with a long-cooked soffrito and instructions for adding the vegetables in stages. I also liked all the variations given. |
| A handy recipe when tomatoes are in abundance (like now). This sauce is best on a light filled pasta, like cheese ravioli, I think. It would probably also taste good on bruschetta. |
| A very useful sauce. As noted in the previous review, it makes a tasty condiment for grilled eggplant, as well as roasted chicken. I like the substitution suggestions as I can take advantage of whatever herb is going gangbusters in my garden. This time, I used basil. |
| Almost every cookbook I own has a recipe for tomato sauce. They are all similar with minor variations. This one is no different. Tomato sauce is delicious and endlessly useful, but you really only need one recipe.
I always use a food mill and never remove the skins or seeds before cooking the sauce. This is easier and I think results in a more flavorful sauce. |
| It is hard to believe that any recipe from this cookbook would be a failure, but here it is. I am a baking disaster, and I require simple recipes and detailed instructions in order to be successful. But I have made the sweet tart pastry from this book very successfully, which I consider a baking master class, so how hard could this simple soda bread be? Well, the dough was way too wet and sticky. I should have followed my instincts and not baked it, but I did, and it stuck horrendously to one of my favorite pans. Which meant a lot of scrubbing for me. It wasn't quite done when I took it out of the oven, but I still tasted a little, and it was surprisingly tasteless. I think the amount of salt was off. I guess every cookbook, even excellent ones like this one, have at least one bad recipe. Leave it to me to find it. |
| This spicy vegetable soup is a great treatment for colds. The spices open your sinuses, although I did tone them down as suggested. I also added a couple of potatoes for heft. Garnish with a dollop of plain yogurt. |
| This fruit base for ice cream was very easy to make and tasted absolutely delicious (there are suggestions for using different fruits in the variations). Make the day before and chill overnight before freezing. |
| This is such a simple recipe, but so tasty. Serve over homemade vanilla ice cream for the perfect red, white and blue Fourth of July dessert. |
| So simple, so delicious. My husband says this is the only way I'm allowed to cook summer squash from now on. I added tomatoes, leeks and Parmesan with no ill effects. This basic recipe is very amenable to experimentation. |
| This tart dough was very easy to make and work with, perfect for a novice baker like me. Waters provides detailed instructions on how to form the dough, chill it and pre-bake it. It didn't quite come together at first, so I added one more egg yolk and it was fine (she was probably using extra-large eggs, but the size was not noted). I used this dough to make the lemon curd tart and the thumbprint cookies, from the instructions given in the variations. The dough is light and not too filling, just what I want for a dessert. The cookies browned a bit too much on the bottoms and probably only needed 8-10 minutes in the oven.
This is definitely going to become my go-to pastry dough. Besides tarts, I think it would work very well for cut-out cookies. I also want to try the chocolate tartlets. |
| This was probably the easiest tomato soup I have made, and it was delicious. I used canned tomatoes and didn't add the extra water.
Remade this with pureed fresh tomatoes I had canned from summer, and the soup was even better this time, so I had to up my rating. |
| This was a very good soup, not too spicy but having a nice, mellow heat. The garnishes are what make the soup. I was a little concerned that 1-1/2 quarts would be too much, so I ended up taking out half the base before seasoning and freezing for other chicken soups. I'm not sure I would make this often, as it has a bit too much going on to be suitable for weeknight cooking. But it would be nice for a weekend meal, especially if you have stale tortillas to use up. |
| Pretty much matches my standard recipe that I have been using for years. I always add 1 teaspoon mustard, though, as suggested in the variations. Helps with emulsification. This is the perfect amount for a green salad for two. |
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