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Recent Reviews

Re:Sweet and Spicy Sesame Chicken Kebabs

Made this for supper and loved it!! It would make an outstanding appetizer and I think the sauce would lend itself to shrimp as well. Great addition to my list of go-to recipes!!

Posted: 01:48 pm on March 9th 2013

Re:Lemon Cornmeal Shortbread Bars

These bars were wonderful and just what shortbread should be with a little extra crunch, but not lemony enough for us. So I added a powdered sugar/lemon juice glaze and that gave it the extra punch needed. Next time I plan to add a little lemon extract to the recipe and see if that puts it over the top!

Posted: 10:46 pm on January 4th 2013

Re:Plum Clafoutis

I made this for a dessert served after the theater, and it was perfect...light, not overly sweet and very tasty. It was also easy to prepare, and because the plums were large, I needed only two. I also sliced them thinner and in some cases, halved the slices. I would suggest using a deep-dish pie plate as it bubbled over for me. But very good and will be making it again.

Posted: 12:52 am on July 18th 2012

Re:Smoked Chicken Halves with Lemon-Ginger Barbecue Sauce

This was an unbelievable hit!!! We couldn't believe how flavorful and moist it is!!! I did do a few things different; I used a chip box with soaked wood chips on one side of the gas grill, left the center section off, and lit the third side. I placed the chicken in the unlit section and I mopped the chicken several times, but I did turn it several times also. I didn't have to cook it as long as stated in the recipe, but at the end I put it directly over the wood chips and basted it with the barbeque sauce. We flipped over it!! I will definitely be making this again and next time will be sure there will be left-overs!! Thank you for a wonderful, wonderful supper!!

Posted: 06:09 pm on May 10th 2012

Re:Cinnamon-Swirl Raisin Bread

What a fantastic bread! The texture was amazing and the flavor perfect! And easy! For you doubters on the cinnamon amount....I thought it was a lot of cinnamon sugar to go on the bread before rolling up so I didn't use quite all of it, and I definitely will the next time because it wasn't as sweet as I would have liked. But the flavor was great and we loved every bite. I did slice it and put two slices together in plastic wrap, then in freezer bags and put it away so we can have it at our fingertips when we want. I will be making more next weekend!!!

Posted: 11:00 pm on January 16th 2012

Re:Classic Caesar Salad

I made this for the first time for a dinner party and thought it was fabulous. It was a little thick, but that was easily remedied by adding just a tad of water and no problem any more. The taste was just like a ceasar salad I would order in a restaurant, nice and garlicky. I sprinkled freshly grated parmesan over the top and even used purchased croutons (I was in a hurry), and the salad was wonderful. I will definitely be making this one again.

Posted: 12:06 am on March 7th 2011

Re:Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

We loved this salad, but with a few changes. First, I added a bit of extra honey to the dressing as I thought it was too vinegary, and I didn't have chives so I used scallions instead. Then, when I made the chicken, I seasoned it with the salt and pepper and also some seasonings from a packet of Lipton's Recipe Secrets Savory Herb and Garlic. And I added a little extra salt and pepper to the flour/almond mixture, which was part sliced almonds and part slivered (I didn't have enough sliced). It is a bit early for peaches or nectarines, so I used a ripe pear instead along with some sliced cherry tomatoes. All in all it was a wonderful mixture of tastes, and I can't believe the peaches could be any better than the pear. I think adding some avocado would also be good. This recipe lends itself to interpretation, so go for it. This will be on a consistent list of light suppers for us. Great idea!

Posted: 10:01 pm on February 25th 2010

Re:Penne with Zucchini, Fresh Herbs, and Lemon Zest

This was super! The taste was crisp and fresh. However, I did make a few changes. I added some diced cooked chicken, about 1/4 cup sliced scallions, and about 1/2 cup frozen peas. I think I would have liked some mushrooms too. I also think you could change any veggie with the herbs and garlic and it would taste great! I will definitely be making this again!

Posted: 09:23 pm on May 19th 2009

Re:Tex-Mex Chicken with Chiles and Cheese

I "made it tonight" and we all agreed that it was very tasty and would be great served in tortillas (crisp or soft) with guacamole and salsa. I did, however, make one very important change; I used only 1/2 tsp. chili powder. There was a good hint of flavor, but it didn't overpower the chicken. I have used what seemed a lot of chili powder when reading other recipes, and I have learned to err on the side of caution. This time it paid off. I will definitely make this again and will be passing it on to my friends! Thanks for a great addition to my cook book!!

Posted: 08:51 pm on May 12th 2009

Re:Wine-Braised Chicken with Shallots and Pancetta

I did try this last night and it was fabulous! I have never used fennel (because it was said to have a licorice flavor) and it was mild and wonderful. The finished product did not, however, look like the picture in the magazine; I think with white wine it doesn't get that rich, glazed look, but it was ever so tasty. I did add a couple of extra pieces of chicken as we had unexpected extras for dinner, and I would have liked the sauce being a bit thicker (it tended to spread on the plate a bit too much), but other than that, it was a smashing success. This will be a welcome addition to my recipe file, especially since it can be made in advance. Thanks!

Posted: 02:38 pm on January 19th 2009