| I love the flavor combinations in this dish: creamy yogurt, tart green apple, fresh mint and cilantro, spicy chiles and sweet golden raisins. I love the sauce so much that I usually double it, which makes it more of a chicken stew than just coated chicken chunks.
The recipe calls for ricotta, but since I rarely use it and don't want to buy a whole container, I just skip it and it still tastes great. |
| This is a very simple, can't-go-wrong recipe that I fall back on a lot. Turkey, mushrooms and red wine; you hardly need the recipe at all! |
| This is one of my all-time favorite recipes. The delicious combination of warm spices, creamy tomato sauce and slow-cooked lamb is worth the wait. It's easy and impressive, and can serve a crowd. |
| There are way too many roasting vegetables in this dish! It ends up being about 2 potatoes, 1 apple and half an onion per person. It completely filled the roasting pan with no room for the chicken. I'd cut it down to 1/3 the given amounts.
Ratios aside, I found the recipe kind of bland. The vegetables didn't turn out flavorful at all. I'd stick with the "Perfect Roast Chicken" recipe on page 126. |
| The juniper flavor is really delicious with the chicken. I'd just spoon some of the fat off before serving and remove the larger berry pieces. |
| This is my favorite roast chicken recipe. This gravy is amazingly rich and the chicken turns out beautifully. |
| This is fast and easy to make, and so much better than anything in a bottle. Use strong blue cheese and lots of freshly ground pepper. |
| This is my new favorite way to make asparagus. The sauce flavors are great and round each other out (it doesn't taste too mapley) and the asparagus does well with this fast sear.
I always get better results in a cast iron pan; don't be afraid to really cook it at the end. It will look like it's burning, but it's not, and you want the sauce to get nice and thick. |
| This is healthy comfort food; the heartiness of the rice is nicely brightened by the dried cranberries. I make a big pot of this and eat it all week long. |
| I'm not wild about this recipe; the olive oil seems excessive and takes away from the creaminess of the egg and cheese. It still tastes fine, (it's hard to go too wrong with carbonara), but this isn't the recipe I prefer. |
| I love the combination of blue cheese and green apple on this pasta; the sweet/sour/salty/bitter is nicely balanced. It's easy and fast, too. |
| I love, love, LOVE this recipe! The chicken gets incredibly juicy (don't skip the brine!) and the buttery beer sauce is fantastic. This is an all-time favorite. |
| I was hoping this would be like the amazing carbonnade I had in Belgium, but without the red currant jelly, it's really just beef stew. (But still good beef stew.) |
| This is my favorite French toast; the flour gives the batter more body and crunch than the standard egg/milk dip.
I've had trouble with the order that they add the ingredients. I always add the milk last; it's really hard to mix 1/3 cup flour into 3/4 cup milk and get all the lumps out. It's easier to work the milk into the paste. |
| Perfect; the best banana bread I've ever had. It's soft, moist, and the banana flavor really stands out. Plus, it gets a fantastic top crust. |
| These shortcakes are really delicious; they're light and sweet and crisp around the edges. I prefer less sugar in the strawberries, though. If you have good, in-season berries I'd cut the 6 tbsp down to 3 or less. Otherwise, the fresh flavor gets masked. |
| This was a good beef stew, with moderately tender meat and a nice sauce, but after five hours I was looking for something much more special. My guests liked it, but I can't say it was worth the time and mess. |
| Just what cobbler should be. The biscuit topping is tender and sweet with a subtle tang from the yogurt. This is my go-to recipe every time. |
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