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Jonathan415

San Francisco, CA, US
member

I'm a professional portrait photographer from San Francisco, CA. And of course I'm an avid cook, hosting dinner parties and loving my farmer's market.

Recent Reviews


Re:Lemon Tart

Incredibly fussy pastry: roll it to size, then touch it and it tears. I'm not afraid of pastry dough, but this stuff is a nightmare. Then, baking as directed (in my recently calibrated oven) and the crust is basically burnt. I haven't even tasted it yet, but I can say I'll never make this again.


Posted: 04:06 am on November 13th 2015

Re:Linguine with Cauliflower and Prosciutto

This recipe needs some work. The prosciutto clumps together in ragged globs, the cauliflower is too big to eat, and there's too little sauce for the amount of pasta. What there is tastes good though. Next time I would cut the cauliflower into bite-size pieces, use at least a cup of chicken stock, and crisp the prosciutto before adding the cauliflower.


Posted: 03:09 am on September 30th 2014

Re:Tomato Conserva

CHECK your tomatoes at 4 hours and every 30 minutes after. Even a tiny variation in your oven temperature can burn your tomatoes easily. I have a very accurate Wedgewood oven, but after 5 hours about half the tomatoes were beyond carmelized. Should have stopped at 4 hours. Ruined $8 worth of organic dry farmed early girl tomatoes.


Posted: 07:30 pm on September 14th 2013

Re:Ultimate Fudgy Brownies

"Test Kitchen Guaranteed"? Does that actually mean anything? I relied on the measures in the magazine -- but now, after having read ALL the 24 comments before mine, find that the correct amount of butter is not 12 TBS but 12 OZ (24 TBS). I also found that, at least with the smaller amount of butter, these were impossible to mix with a whisk. Overall, this has been a frustrating waste of time and money.


Posted: 08:59 pm on January 5th 2013

Re:Brown Rice with Walnuts and Golden Raisins

This recipe did not work. Way too much liquid. Result was a soupy mess. Will try it again with 3/4 cup liquid. (Used long grain brown rice and vegetable stock.)*** Update: tried again with 3/4C water. Worked much better. This is much closer to the liquid:rice ratio of 1.75 for brown rice that I've found works consistently.


Posted: 02:50 am on December 11th 2012

Re:Tea-Smoked Shrimp Salad with Mango

Um, this recipe shows how to make tea smoked shrimp, but the instructions for the salad are missing. I can guess what they are, but Fine Cooking recipes usually don't involve guesswork.


Posted: 01:52 pm on June 14th 2012

Re:Autumn Vegetable Soup

Beautiful soup, but when you're done, you end up with half a bunch of kale, half a butternut squash, and 3/4 cup of canned chickpeas.


Posted: 12:18 pm on February 2nd 2012

Re:Shrimp, Chickpeas & Spinach with Ginger & Cumin

Bland. The flavors are good in this dish but extremely subtle. Were I to make it again, I would double the spices and aromatics.


Posted: 09:06 pm on October 29th 2010