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Recent Reviews

Re:Strawberry Crisp

This was terrific, particularly during berry season.I would consider it very close to a "non-cook" dessert just because it's so low maintenance: you toss the strawberries (which you don't even have to bother cutting up all that well) with the breadcrumb mixture, throw it in a baking dish, top with remaining breadcrumbs, and that's about it. I prepped it as I made dinner and then popped it in the oven when we sat down. It turned out perfectly and was enhanced by a scoop of vanilla bean ice cream.I will make this one again and again--how can you not love strawberries, sourdough, butter and hazlenuts?

Posted: 05:26 pm on August 2nd 2008

Re:Lobster Rolls

Oh MAN were these good! I followed this recipe rather slavishly though when I had to create additional sauce, I fudged a bit on the exact amounts. No matter--the taste was delicious.The hardest part, for me, was knowing how much lobster to get since you buy lobster by the pound including shell and claws. I bought about 4 lbs of live lobster and ended up with enough meat for 4 generously apportioned lobster rolls. So yes, it's a pricy indulgence (that's probably about $55 of lobster meat for 4 people) but one that is well worth it!Also key is toasting the rolls--I'm not sure I got traditional "New England hot dog rolls", but once I sauteed them in butter (on the inside AND outside) it didn't matter one bit! Gave the rolls a nice buttery crispness that did wonders in bringing out the flavors of the lobster meat!While the tarragon, chives, etc are blasphemous additions in the puritanical lobster roll environment (e.g., Maine), I thought they were great!

Posted: 08:33 pm on July 28th 2008

Re:Pea, Butter Lettuce & Herb Salad

This salad was just great--the herbs really freshened it up and I thought the combo of the peas, radishes, and lemon dressing made for an excellent new twist on a garden salad.I wouldn't skip the ricotta salata--the salty cheese really makes all the flavors sing.I could have eaten this as a (light) dinner, particularly with the addition of some protein (like turkey breast or a filet of fish).Great for any night of the week but certainly elegant enough to serve to a dinner party!

Posted: 06:52 pm on April 16th 2008

Re:Shrimp Stew with Coconut Milk, Tomatoes & Cilantro

I had to divide this repcipe by 1/3 (because I was only making it for 2 and leaving town the next day so wanted to minimize leftovers) and I have to say that it really didn't fare all that well.I used the jumbo shrimp, as instructed, and I thought they were way too big and rather tough. In fact "jumbo" might be a misnomer given that the count is described as 21-25/lb. "Jumbo" in my store is more like 12-15/lb.Also, I think I would increase the amount of coconut milk, even if reducing the recipe--it seemed like there wasn't enough sauce in the dish and the sauce that was there wasn't nearly milk-y enough for my preference.Finally, a note that this dish requires generous seasoning--the combo of the tomatoes and the coconut milk can create a bland, nearly sweet base.

Posted: 06:46 pm on April 16th 2008