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Recent Reviews

Re:Mustard-and-Herb-Butter-Rubbed Prime Rib

The cook time on this was completely off. I set the roast out for at least one hour - closer to two to come closer to room temp. 5 and 3/4 lb roast. It took over 2.5 hours to come to 115. Went straight to the oven searing step and it took at least 45 min to get to 130. I think that if you don't have a thermometer that is the type to leave in with the cord (or plugs into your oven) to outside to constantly monitor it is tough to get this right because you have to constantly open the oven to check the temp. I think the "closed door method" is better.

Posted: 10:08 am on April 17th 2017

Re:Classic Chicken Cacciatore

Excellent. I would cut the chicken breasts in half as they took quite a bit longer to cook. I did not have twine and left the herbs loose, but next time would wrap them in cheesecloth. Served over papardelle. Loved by my family.

Posted: 03:20 pm on October 2nd 2012

Re:Snickerdoodle Cookies

Easy and delicious. My baking time was ~13-14 min, not 15-18 and my oven is calibrated.

Posted: 09:12 pm on October 28th 2011

Re:Molasses Crinkles

Delicious. My ideal "Gingersnap" crispy with a bit of chew in the middle. More "spice" than usual, but that keeps them from being bland.

Posted: 11:44 am on December 7th 2010

Re:Thai Beef Salad

Delicious! I used MUCH less chili pepper (one fresh jalapeno and a pinch of cayenne) and it still had quite a bit of bite.

Posted: 02:23 pm on April 23rd 2010

Re:Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust

Delicious...crust enhances flavor of the beef without overwhelming- which you definitely don't want with a nice tenderloin.

Posted: 10:20 am on December 16th 2008