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Ithaca, NY, US

Recent Reviews

Re:Soft & Chewy Vanilla Cookies


Posted: 02:23 pm on October 22nd 2008


This is a nice enough recipe, but needs far more nuts. Overall, I'd say they're just too sweet, though this may be unavoidable in a blondie. Nice caramel flavor, though.

Posted: 07:47 pm on October 15th 2008

Re:Blueberry-Lime Pound Cake

Oh yeah. This one's a keeper. I've been making it ever since blueberry picking this summer. Love the glaze.

Posted: 04:53 pm on September 20th 2008

Re:Lemon Tart

I love a good lemon dessert, particularly a tart. This recipe is excellent, but needs a little tweaking to make it perfect. I like it better using pastry flour in the crust rather than with all-purpose. The filling's texture is a little stringy with the zest if you use a microplane rasp. I will certainly go back to my old-fashioned grater next time. I have found that the filling has a nicer mouth-feel if I add a tablespoon or two of heavy cream to it just before pouring it over into the crust. But the flavor is lovely and the crust easy & tasty.

Posted: 01:01 pm on June 16th 2008

Re:Spanish Honey-Cumin Roast Chicken with Apricots & Olives

This dish has become a frequent flyer in our house. It has the virtue of being both special and easy, with the extra bonus of being made ahead almost entirely. I always serve it with a very simple almond pilaf to soak up the generous sauce. We have enjoyed the other recipes from this article, but this one is by far our favorite.

Posted: 04:40 pm on May 30th 2008

Re:Easy Pizza Dough

This has become my standard pizza dough. It comes together in a couple of minutes, almost no effort, foolproof. I use it for a wide variety of pizzas, calzones, even breadsticks. One of the recipes which resides in the back of my head and doesn't require looking up. Look no further for a good pizza dough.

Posted: 08:55 pm on February 28th 2008

Re:Mini Baguettes

I've only made this recipe once. The method was easy and clear. The results were a little ordinary. The bread was a little bland, the crust could have been crisper and more "french". But the kids adored it and it was accomplished in time for dinner.

Posted: 06:35 pm on February 24th 2008

Re:Balsamic-Glazed Green Beans

Adding the garlic along with the shallots & green beans to the very hot pan resulted in the garlic beginning to burn before the beans got to the "slightly browned and shriveled" stage as described in the recipe. Adding the balsamic vinegar/sugar mixture to the beans during the cooking stage resulted in sadly grey beans. But, they did taste great. I will probably tweak this recipe a little and try again.

Posted: 05:00 pm on February 24th 2008

Re:Beer & Cheddar Fondue

I wasn't delighted with the results of this recipe. It was expensive to make. The results were a little over-strong and rather stringy, a little greasy.

Posted: 07:45 am on February 17th 2008

Re:Chocolate Mousse Layer Cake

I've been making this cake for a few years now. It is not a project that one undertakes lightly, but it isn't terribly tricky. The cake is certainly a show-stopper. I have always used the chocolate band and the white-chocolate curls to finish the cake and it makes quite an impression. Add some very tall gold birthday candles and you have a cake to remember. It is rich and delicious and worth the effort and the calories, too. The only difficulty is in the slicing. In my hands, the chocolate band tends to shatter and be kind of a mess by the time it hits the plates. People never seem to mind, though!

Posted: 08:41 am on December 15th 2007