Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon



Recent Reviews

Re:Roasted Potato and Mushroom Salad with Mascarpone

This salad is time sensitive. It was delicious when I tasted it, still warm, to check the seasonings. However, I set it aside while making the rest of the meal and served it at room temperature. It was edible but soggy and no longer the sweet symphony of flavors that it exhibited when warm. My husband says he prefers plain roasted potatoes and thinks he might like the "gravy" served separately, perhaps on a meat dish.

Posted: 01:08 pm on January 24th 2011

Re:Smoked Turkey Reubens

Delicious, though messy. The only whole-wheat bread I had on hand was sourdough--making the finished sandwiches a little too sour, but they were delicious anyway. Maybe because I was cutting the recipe in half, the food processor wouldn't chop the tomatoes easily. I had to scrape them down between each pulse. Next time, I'll chop the tomatoes by hand. Lacking a grill pan, I used a cast-iron skillet and topped the sandwiches with another iron skillet to weigh them down. The top skillet got butter on its bottom, which I transferred to an adjacent burner when I set the top skillet aside to check the undersides of the sandwiches. They were slow to brown. Next time, I'll heat the skillet to medium heat. My husband usually won't eat turkey, but he loved this sandwich.

Posted: 01:00 pm on January 24th 2011

Re:Buttermilk Cake with Spiced Vanilla Icing

My husband takes a dim view of desserts containing carrots or zucchini. In fact, he has always said that he likes only two kinds of cake--yellow cake with chocolate frosting and pineapple upside-down cake. Now he's added Buttermilk Cake with Spiced Vanilla Icing to his very short list of cakes worth the eating (little guessing that this moist, delicious cake contains a vegetable).

Posted: 12:05 pm on January 24th 2011

Re:Honey-Nut Bars

Ultra sweet (too sweet for some) with complex flavors and textures--and so easy to make! I bought unsalted mixed nuts in bulk, and they came with a lot of papery debris. To remove it, I put the nuts in a colander and gently shook them. After completely cooling the bars, I found that I had to run a knife around the edge a second time to free them from the pan. These freeze well. I double wrapped individual bars in plastic wrap, then put them all in a freezer bag to take out and defrost just one or two at a time.

Posted: 01:26 pm on December 31st 2010

Re:Moroccan Vegetable Ragoût

I was happy to find this flavorful recipe for my garlic-phobe husband, but he gives it only 3 1/2 stars because of the "shrubbery" (kale). However, he notes that this is an especially palatable way to eat greens. I thought the stew was delicious.

Posted: 12:03 pm on November 13th 2010

Re:Curried Carrot Soup with Cilantro

Even if you don't like carrots, you might like this soup. My husband isn't crazy about carrots, and, as for me, i usually substitute parsley for cilantro. But i decided to give cilantro the benefit of the doubt and try the recipe as written. We both enjoyed the rich, satisfying result. Since i don't have a straight-sided saute pan, i used a 2 1/2-qt. saucepan. Maybe that's why it took 20 minutes, rather than the suggested 6 to 8 minutes for the vegetables to brown. The onions browned much sooner than the carrots. Next time i'll give the carrots a 10-minute head start. When i reheated the leftover soup, i added a generous pinch of turmeric, which made the soup even better.

Posted: 12:56 pm on November 11th 2010