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cindyhw

member

Recent Reviews


Re:Asparagus and Fried Eggs on Garlic Toast

I made this for the first time last night and immediately added it to my favorites. Extremely easy and fast. I was lucky enough to be able to make it with fresh local asparagus, local free range eggs and wonderful local artisan sourdough. Substituted Parmesan Reggiano with no problem.


Posted: 07:45 am on May 27th 2016

Re:Campanelle with Butternut Squash and Herbed Breadcrumbs

I made this for the first time last night and the minute my husband took a bite he said to add this recipe to our list of favorites! Did not have leeks so I used shallots and used vegetable broth instead of chicken broth. Absolutely delicious. Will make again, soon!


Posted: 08:07 am on December 12th 2015

Re:Spaghetti with Brussels Sprouts, Pancetta, and Hazelnuts

I gave this a 5 star even though I improvised on some of the ingredients. I used thick cut artisan bacon instead of pancetta, Romano instead of parmesan, and toasted pecans for the hazelnuts. All that said, it came out fantastic. I might add more brussels sprouts the next time and there will be a next time! I will try it with the proper ingredients as well.


Posted: 09:33 pm on September 28th 2013

Re:Heirloom Tomato and Cheese Pie

Absolutely delicious. I made it with my homegrown tomatoes and herbs. Will definitely make it again before the end of the season. We paired it with locally grown corn. Yum!


Posted: 10:10 pm on August 14th 2013

Re:Zucchini Tart with Lemon Thyme and Goat Cheese

I made this for the first time last night and it will definitely not be the last. Tastes great and looks beautiful. The crust is amazing and there are so many ways you can improvise with different herbs and toppings.


Posted: 08:41 am on August 14th 2012

Re:Sweet Potato Cottage Pie

After two bites my husband said it was his new favorite meal! Guess I will be making it again. Might try it with ground turkey. Great combination of flavors. We do agree that you need to cut back on the salt.


Posted: 09:25 am on February 3rd 2012

Re:Slow-Roasted Summer Tomatoes

I have been making these with my homegrown heirloom tomatoes and I cannot express in words how good they are. Easy to make. Worth the time. I use them on pizza, in pasta, as an appetizer with goat cheese. This year I used half the amount of olive oil to pour over the tomatoes and they came out perfect. I just did not have as much left over tomato oil.


Posted: 09:13 pm on September 10th 2008