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Recent Reviews

Re:Classic Buttermilk Cornbread

Good, but not great. Lushous and rich but a bit dry and bland. Fairly easy to make.

Posted: 07:05 am on February 8th 2013

Re:Roasted Butternut Squash & Pear Salad with Spiced Pecan Vinaigrette

Fantastic! Unusual combination and great balance of flavor and texture.

Posted: 08:11 pm on January 27th 2013

Re:Roasted Sweet Potatoes with Apples and Maple-Sage Butter

Very good recipe. I added candied pecans and a bit of chopped fresh sage as a garnish. In my opinion, the crunch of the pecans is critical to elevating this to 5 stars. The potatoes took a bit longer to roast for me. Don't cook the apples too long. Served with pork loin roasted with garlic and rosemary, green salad and a Pinot noir. Fantastic meal worthy of Sunday night.

Posted: 07:31 pm on October 21st 2012

Re:Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

I made this recipe for the family on night and got such great reviews that I immediately made it again the next night. I substituted toasted almonds for the hazelnuts with great results. Very yummy!

Posted: 03:06 pm on March 12th 2012

Re:Sweet Potato Cottage Pie

I chose to adapt this to a vegetarian recipe by substituting red beans for the meat. I did increase the other veggies for the mirepoix (carrots, onions and celery) slightly. Once the mirepoix was sauted, I added the presoaked beans and about 2 cups of vegetable broth. I cooked this down, adding more broth or water as needed, until the beans were tender and the liquid was mostly evaporated, about 20 minutes. At that point, I continued with the recipe as printed. Based on other reviews, I also cut the salt significantly and never missed it. It was fantastic- filling, hearty, and delicious on a cold winter night. I will try it next time with meat to compare, but this recipe is definitely a keeper as a midwinter vegetarian meal.

Posted: 11:18 am on March 6th 2012

Re:Chocolate-Glazed Peanut Butter Tart

Delicious and easy to make!I disagree with a previous comment- the natural peanut butter is the way to go. The natural is much thicker than the commercial butters, which works well for the tart's center. I was able to get it fresh ground peanut butter from the Deli department of my grocery store, so didn't need to deal with the remixing issue. My suggestion, if you are unable to thoroughly remix the peanut butter, would be to pour off the separated oil and proceed from there.I made it with a chocolate cookie crumb crust, which added to the chocolate goodness.This tart is super rich and decadent (but yummy!) Small servings are best and I wouldn't recommend serving it after a huge, heavy meal. Do let it come to room temp before serving so that your slices are smooth. Awesome recipe!

Posted: 08:05 am on January 15th 2012

Re:Smoked Salmon Hash with Chive Sour Cream

Great recipe; loved by the whole family. I substituted quartered brussels sprouts for the green bell pepper (it is what I had on hand), and it worked wonderfully.

Posted: 07:09 pm on January 10th 2012

Re:Doughnut Muffins

Outstanding! I followed the advice listed by previous reviews and made some small changes: I cut the recipe in half, added 1 tsp of vanilla extract to the batter, and baked them as mini-muffins. I also reduced the butter ratio a bit to make them a little less decadent. Once baked, I rolled the entire muffin in the cinnamon sugar. A few suggestions- first, this recipe is HUGE; I think half the batter is more than enough. As mini-muffins my yield was 58, so we had plenty. I also recommend making the muffins a bit smaller than you might normally as these rise quite a bit. As minis they looked very much like DD minis, but tasted MUCH better.The recipe recommends baking them until the tops feel firm and are golden brown and I agree. I took the first batch out a little earlier because who likes dry muffins? But these remain moist in the interior and when they are too tender they fall apart in the rolling process. Following the recipe's suggestion, I also made the batter the night before and baked them the following morning. This worked very well. The baked muffins also keep surprisingly well compared to regular muffins that need to be enjoyed right away. These were just as yummy cold the following morning.My family is already begging me to make more. The next time I bake them, however, instead of dipping the muffins in butter and rolling in the cinnamon sugar, I will try spraying them with butter and rolling to reduce some of the saturated fat. My other plan is to try to freeze some of the batter in order to bake a few on demand. Served with hot cocoa, my kids think that this is the ultimate post-sledding snack!

Posted: 05:23 pm on January 17th 2011

Re:Smoked Salmon, Goat Cheese, and Artichoke Quiche

I made this quiche for a brunch meeting with some changes. First I made it with a whole wheat crust using another recipe. (It was delicious with the quiche and held up well with the heavy filling.) Second, I reduced the amounts and made it in a deep dish 9inch pan, which altered the cooking times slightly. I also significantly reduced the fat content by switching to skim milk, and reducing the amounts of cream and butter. The flavor was outstanding and the quiche felt hearty enough for a meal. My one complaint about the recipe was that the onion and artichokes "wept" a bit and made the center a bit watery. After re-reading an America's Test Kitchen article on this issue, I will add a teaspoon of cornstarch to the egg mixture the next time I make this. This is a keeper and worthy of a special occasion brunch. I will absolutely make this again.

Posted: 05:06 pm on January 17th 2011

Re:Pomegranate-Balsamic-Glazed Carrots

Perhaps the best carrot dish I've ever made. I make it with a combination of carrots, parsnips and purple dragon carrots for special occasions, but it is terrific with just reg. carrots. I also substitute V-8 Fusion instead of the pom juice (easier to find, kids drink it anyway).

Posted: 08:56 am on November 20th 2010