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Recent Reviews

Re:Sautéed Zucchini with Za’atar and Crispy Chickpeas

I served this to visiting family who, along with my husband and I, are trying to eat healthy and lessen our meat consumption. I appreciated the fact I could have most of it chopped and the peas cooked in advance of our guest's arrival. We all enjoyed it very much! I served it with couscous, fat free Greek style yogurt, harissa (a spicy Moroccan condiment-easy to make) as we all enjoy a bit of heat to certain dishes and a grapefruit/fennel salad. I had the ingredients to make, rather than buy, the Za'atar. As was noted on page 92 of the Aug/Sept issue, Za'atar blends abound. Mine came from a Moroccan cookbook: 1 tbsp dried thyme, 1 tbsp ground sumac, 1 tbsp roasted sesame seeds and a generous pinch of sea or kosher salt. Increase the quantity as desired. Thanks again for another enjoyable recipe.

Posted: 08:24 pm on September 9th 2010

Re:Ginger Apple Crumb Pie

I made this pie last year when the recipe came out and it was love at first bite! I love all the usual spices for apple pie, but the simple blend of ginger and the sweetness of the apples is a clean, mouthwatering combination. I have made this pie with good results using a variety of apples, except for Granny Smiths-they're too tart and fight with the ginger in my opinion. Anyone who loves shortbread will adore the topping; and following the topping directions will garner you lipsmacking, tender/crunchy results. I learned how to make good streusel topping from these directions and now apply the same technique to other like topped recipies. This has become a family favorite. Thanks Wendy and Fine Cooking!

Posted: 10:13 pm on November 17th 2008