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Recent Reviews

Re:Mustard-and-Herb-Butter-Rubbed Prime Rib

Fabulous flavor ! I too found that the roast took longer to reach the first temperature; possibly it had not been at room temperature for the whole hour, or maybe my fridge runs cold. I seared mine in the oven, but found 130F (on two different thermometers) to be a tad too rare, even for those who like our meat on the rare side! So I ended up running late with my dinner, but it was worth the wait - I shall just adjust the time next time.

Posted: 08:48 pm on January 7th 2015

Re:Rustic Cranberry-Raisin Tarts

These tasted fabulous. Although the mixture by itself seemed almost too sweet (I did not add extra sugar), it was perfect once backed in the pastry. The pastry was a little finicky, and I rolled them out between sheets of plastic, but the disks do not need to be perfectly formed, so I just used the shape that resulted and they still looked good!Will definitely be making these again.

Posted: 10:23 am on November 26th 2011

Re:Rosemary-Garlic Chicken with Apple & Fig Compote

This was excellent. All my guests loved it.Although the compote seems very sweet by itself, it complements the chicken perfectly.I did not have red current jelly, so I used fig preserves.I also added sauted onion and fresh spinach to the "stuffing".The video showing how to debone the chicken breasts was very helpful.This is a good recipe for company, as all the work can be done well ahead.

Posted: 01:29 pm on December 30th 2008