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Marblehead, MA, US

Recent Reviews

Re:Rustic Vegetable Tart with Roasted Butternut Squash, Parsnips, and Brussels Sprouts

If you take away the crust, it's 4.5 stars. While the instructions are weak, the inside was delicious. Be careful not to over roast things as it can dry the inside.The flavors were great. I added more of both cheeses.Back to the crust. The problem seems to be a lack of fat. I know this is not a desert crust, but if I compare, this recipe has about 25% of the butter and vegetable shortening. I'll go closer to those ratio's next time (after looking at other savory tart crust recipes).

Posted: 08:19 pm on March 1st 2015

Re:Corn Sauté with Ginger, Garlic & Fresh Cilantro

This is a family staple. Everyone loves it. It's very easy to make. I tend to add a little more corn and ginger. Fresh corn does make a significant difference, but it is still good with a good brand of frozen corn.I don't remember which of my magazines, I read this trick, but with fresh corn, put one end in a bundt pan to hold the corn and catch most of the flying kernels!

Posted: 06:56 am on October 13th 2010

Re:Sichuan Braised Cod

This may be the best fish recipe I've ever made. It's delicious, fast, and easy to clean up from. My kids loved it and want me to make it again. It can be used for hosting a dinner -- I'm sure you'll be asked for the recipe.This recipe is worth the magazine subscription alone (and I've never written something like that before).

Posted: 03:49 pm on September 26th 2010

Re:Sautéed Zucchini with Za’atar and Crispy Chickpeas

I just tried this recipe. It was "okay" at best. The chickpeas were nice and crunchy, but not wonderful. The zucchini were just zucchini -- we didn't find anything special about the seasoning. Oh well.

Posted: 02:37 pm on July 27th 2010

Re:Cod with Mushrooms, Garlic & Vermouth

This was an excellent recipe. It was easy as advertised and extremely good. The local supermarket didn't have cod, and we used mahi-mahi (a suggested alternative), and I'd say that a lighter fish is better. The balsamic vinegar and vermouth gave you that wonderful rich sauce with a bite. I'd double the mushrooms the next time I make it.

Posted: 08:13 pm on December 2nd 2007