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Recent Reviews

Re:Orange and Soy Glazed Chicken Thighs

This dish looks better than it tastes. It looks great, but the taste is just so-so. There's nothing particularly wrong or 'off' with it -- I do like the bake-then-broil method -- but there's just nothing distinctive about it. The sauce is pretty blah, and having the mushroom and green onions beneath the thighs is awkward. With some perking up, this could be a relatively easy-to-make 4-star dish.

Posted: 10:02 pm on May 18th 2013

Re:Spicy Beef with Peanuts & Chiles

Our grocery's flank steak was 1.5 pounds, so I made a 50 percent larger portion ... and my wife and son nearly ate it all themselves. This is one of the first recipes my wife reacted to by saying, "Make this again!"The two serranos (sans seeds) gave it tang; not too hot by any stretch. I did omit some of the extra salt, as I had salted peanuts on hand.The one tweak I'll make next time is to pulse the peanuts in the food processor first, by themselves, before adding the shallots & serranos. When they're all pulsed together from the start, the soft stuff gets chopped finely and mushed long before the peanuts are chopped much at all.

Posted: 07:13 pm on December 19th 2012

Re:Broiled Chicken Thighs with Coriander Rub

Original review (Sept 24, 2012): The coriander flavor is pretty subtle compared with the salt and fish sauce (which is also salty). I'll cut down on the salt next time.Also, I've noticed that thighs these days are pretty huge, so I added a minute broiling to each of the pre- and post-baste times ... and the thighs were still raw in the middle/underside. I wonder why the recipe says not to turn the thighs. I will next time ... and will also add two minutes each side (four total, to 6 pre-baste and 7 post-baste).Sept 30 Update: I made this recipe again today with the following modifications: I mixed all the rub and baste ingredients together and used them as a marinade. I heated a charcoal grill with coals on one side. Dusted the marinated pieces with a little additional light brown sugar/ground coriander mixture just before placing them on the heated grill. Cooked the thighs over direct heat 5 minutes per side, then moved them to the other side of the grill and heated them indirectly for 20 minutes. They were cooked through, this time. Before serving, I sprinkled them with the lime juice and chopped green onion. Deeee-licious.

Posted: 04:05 pm on September 25th 2012

Re:Hearty Bacon-Kale Macaroni and Cheese

This recipe takes quite a bit of time to prepare -- with all the steps of preparing the bread crumbs, cooking and chopping the bacon and kale, preparing the cheese sauce and pasta etc. But in the end it was really tasty and a delight to eat.

Posted: 03:21 am on March 5th 2012

Re:Spicy Jerk Pork Chops

Made this tonight, and it was excellent and easy. I used one habanero rather than two, and the heat was just right. Tangy, but not so pungent that our kids didn't like it.I also coated only the top (to-be-broiled) side of the pork chop. When I turned them after 7 minutes, I coated the second side.Deee-lish!!

Posted: 10:22 pm on December 8th 2011