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Recent Reviews

Re:Spicy Slow-Cooked Short Ribs with Lime & Basil

Prepare for heat!! I shop at a well stocked grocery store, but it didn't have Thai bird chilis, so I got red Fresno chili peppers. Since I wasn't familiar with them, I only used 4 small ones, not 6, and I scraped out the seeds. For me and my husband, the dish was certainly SPICY! Not sure we could have tolerated much more heat. My store didn't have lime marmalade either, and with no time for a trip to another store, substituted orange marmalade. I think that was fine. I will try this again with less heat, as the beef came out so tender, and under the heat, the flavors were really good. Served with rice and roasted broccolini.

Posted: 08:56 pm on December 29th 2016

Re:Classic Meat Lasagna

Take an afternoon to prepare these, and you will have delicious, go-to dinners in your freezer. I used turkey sausage. My only complaint is that I took one out of the freezer a day before I wanted to serve it to dinner guests, baked for an hour, as instructed, but it was still cold inside when I served it. It either needed more time to thaw, or more time to bake. Use a thermometer to check internal temp before serving.

Posted: 10:54 am on November 21st 2016

Re:Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

Made this for a dinner party last night and guests loved it. Breadcrumb topping gave great flavor, plus I added and extra garlic clove with squash and used herbed goat cheese from Trader Joe's. The only problem I had was roasting the squash. After 40 min cooking, then cooling, it was too hard to scoop it out. Put back in the oven for another 10 min, and after less time cooling, still too hard. Ended up cutting chunks out, and after I poured the hot milk/cheese sauce in, used my immersion blender to break it up. I used fresh pasta sheets from Whole Foods- 1 package was only 3/4 lb, so I had to spend another $7 for a second pkg, but could not have gotten away with just one. I did not boil pasta first.

Posted: 11:26 am on November 7th 2016

Re:Blueberry Streusel Bars with Lemon-Cream Filling

Based on all of the reviews, and the festive color, made these for the first time to bring to a 4th of July cookout. Figured I'd be able to try a piece before leaving. Typical me, I was pulling them out of the oven as we were rushing out the door, so I just hoped for the best. Everyone LOVED them!! Women AND men were RAVING - they all happened to prefer fruit desserts over chocolate! Added a scoop of vanilla ice cream, which put it over the top. Everyone wanted the recipe.

Posted: 11:23 am on July 30th 2015

Re:Salmon Burgers with Herb Aïoli

These are delicious! Moist and flavorful. Made mine slightly smaller, more like sliders, to fit the brioche buns, which are yummy toasted. (A slider bun make just the right amount of bread crumbs.) Instead of a cup and a half of mayo (yikes!), I used a cup of Greek yogurt and a half cup of mayo and didn't miss the extra fat at all!

Posted: 11:07 am on July 30th 2015

Re:Spicy Grilled Corn Salad with Black Beans and Queso Fresco

Love the components of this dish and that it can be made ahead. Made it for guests the night before, using the smallest pepper in the can (seeded) and the TBSP of sauce. It was almost unbearably hot! Friends insisted they liked it, but I think they were just being nice. I would cut the adobo sauce in half, at least, and use less pepper. Taste first!

Posted: 07:38 pm on October 6th 2014

Re:Rigatoni with Spicy Tomato-Vodka Sauce

This sauce was easy to prepare, especially with an immersion blender. But, "spicy" is an understatement! Warning on the amount of red pepper!! Based on other reviews (thank you!!), I used only 1/2 tsp, and even then, when I tasted it the first time, I was worried. My husband and I ate it - we can both tolerate some heat, and we did like it, but I don't see how it could be edible with 3/4 tsp, PLUS extra!? I will make it agin, but only use 1/4 tsp. Start with small amount and taste before adding more!

Posted: 03:03 pm on March 13th 2012