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Recent Reviews

Re:Roasted Chicken Salad with Fennel & Black Olives

I've been looking for a fennel chicken salad recipe. This roasted chicken salad is okay but it just seemed to need a little something else so I'm still looking for the ultimate recipe.

Posted: 12:59 pm on June 23rd 2008

Re:Grilled Herbed Cornish Hens

I like this recipe because I can prepare the chickens the day before or earlier in the day and then just put them in the oven to cook while I'm entertaining guests. I also like them because a whole cornish hen is often too much for a dinner party with several courses. One-half is just right when you are serving a first course and a dessert. They look very pretty on the plate with roasted potatoes and asparagus.

Posted: 11:23 pm on March 24th 2008

Re:Candied Walnuts

These walnuts are pretty easy to make. I added a little more cayenne than the recipe called for. They keep well and guests like them and ask for the recipe.

Posted: 11:19 pm on March 24th 2008

Re:Creamy Orange Ricotta Tart

I like this tart with the chocolate wafer crust. The taste of the chocolate adds another dimension to the pie which is a "mild" dessert. The tart is a very nice finish to a meal. It isn't too sweet or too rich. I've only made it once and the guests liked it.

Posted: 11:16 pm on March 24th 2008

Re:'Key' Lime Pie

This is an excellent quick pie especially when you use a graham cracker crust. I live in Mexico and I'm using the small Mexican limes. I've served it many times and everyone loves it.

Posted: 11:13 pm on March 24th 2008

Re:Pickled Cauliflower with Carrots & Red Bell Pepper

I thought it was okay but the guests loved it and ate almost a pint before T'day dinner.I think next time I'll add just a bit more sugar and maybe more carrots and red pepper.It was an easy recipe and I like that you can make them without "canning."

Posted: 12:09 pm on November 24th 2007

Re:Bourbon Pumpkin Tart with Walnut Streusel

I like being able to make the recipe a day ahead of time and know that it will be even better the next day. I don't think you need ALL of the walnut streusel topping...maybe 2/3s to 4/5s of it. But I piled it all on and it was good.

Posted: 04:23 pm on November 18th 2007

Re:Arroz Verde (Green Rice)

Easy to make for a dinner party if you plan ahead a little bit. Sometimes I add a serrano to give it a kick if I'm using it with a Mexican menu

Posted: 04:19 pm on November 18th 2007

Re:Chocolate Truffle Tart with Whipped Vanilla Mascarpone Topping

This is a show stopper and it is easy to make. Everytime I've served it, everyone loved it. I can't always get the Nabisco chocolate wafers so sometimes I have to make it with a graham cracker crust and it is still good but with the chocolate wafers it is outstanding. Use the best chocolate you can find. This recipe deserves it.

Posted: 06:45 pm on November 15th 2007

Re:Leek Tart with Bacon & Gruyère

I served it as suggested with a green salad as a first course and got raves about it. Although it takes a bit of time to put all the pieces together you don't have to do all of it just before the meal. I made the crust, then had the filling ready to pour in about 2 hours before the dinner. It was maybe a little warmer than room temperature when we sat down to eat. I'm not good with crusts but this one worked out just fine. I especially liked the thyme in the crust. It took less than 2 leeks to yield 4 cups so I was really glad the recipe gave a yield measurement.I'd make it again to serve with a salad as a first or for a Brunch.

Posted: 06:40 pm on November 15th 2007