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Recent Reviews

Re:Creamy Dandelion Greens and Goat Cheese Gratin

Ken is lactose intolerant, so we used a mix of goat cheese, Parmesan (as in the recipe) and queso fresco, a moist farmer's cheese, like an unsweetened ricotta. To make up for the liquid, we added chicken broth. Delicious! In fact, the Italians rarely use large amounts of cream, and this somewhat less rich version is closer to what you would be served in Italy...

Posted: 08:43 pm on June 16th 2015

Re:Flageolet Beans with Slow-Roasted Tomatoes

The dish is good, but to our taste the roasted tomatoes are wasted in this recipe. You take that concentrated flavor and then it gets washed out in the liquid that the beans cook in for the last three minutes. We recommend just using high quality canned Roma tomatoes, from Napoli. With that the creamy flageolets would still be paired with the acidity of the tomatoes, but you won't feel that you went to the trouble of roasting them for nothing!

Posted: 07:53 pm on January 6th 2015