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Recent Reviews

Re:Salmon, Wild Rice & Mushrooms en Papillote

Good flavors, but I'd cook the wild rice in broth next time. The look: relentlessly gray. Add the scallion tops or parsley if serving in the parchment. Excellent technique in the article for testing whether fish is cooked inside the packets.

Posted: 10:32 am on December 10th 2014

Re:Oatmeal Date Cookies

These were a great hit today. I had two requests for the recipe. I didn't like the texture right after they were baked--too aggressively fiber-y, but once they'd sat a while they were very good: evenly moist and delicious. The cardamom + date combination made people ask what what was in them. I used a scoop and parchment, my usual procedure.

Posted: 10:41 pm on March 1st 2014

Re:Peanut Sauce

This is the best recipe for Peanut Sauce for Satay I've ever tried--And I have tried many. It rivals the best we've eaten anywhere due to the complexity of its flavors. We used the least amount of cayenne listed and it was perfect for us. Highly recommended.

Posted: 11:02 am on June 14th 2010

Re:Chicken Breasts Stuffed with Olives & Goat Cheese

I'm amazed this hasn't been rated before. We've done it frequently since it was published in 3/98. Wonderful blending of flavors. The garlic doesn't get cooked, just warmed, so keep that in mind. I heat the goat cheese in the microwave oven to make it easier to mix with the other ingredients. If anything, I add more olives--proportions aren't that important. I'm still trying to make nice pockets in the chicken. If I make long openings I use wooden skewers to close the opening. Both wine and chicken broth make lovely sauce.

Posted: 10:33 pm on June 22nd 2009