Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon



Recent Reviews

Re:Classic Chicken Pot Pie

Yes, it takes a long time to cook the carrots and potatoes using this method. Longer than they said. One solution is to saute carrots longer and to dice and zap potatoes in the microwave for a bit before using.The dijon mustard did add a nice flavor. I noticed that dry sherry is important since anything sweeter makes it too sweet.Our main complaint was that the amount created was really large. For a large family this is fine, but it made too much even to fit correctly in the containers, and was almost overflowing in a 9x13 pan. Also, the amount of flour in the sauce seemed too much. The 1/2c ends up making a lot of very thick sauce. Too much sauce, in fact. I would use less flour if making this recipe again.

Posted: 12:46 pm on October 4th 2013

Re:Quick Shrimp Pad Thai

Much too sweet. 2 tablespoons of sugar? Plus sweetness of Hoisin sauce? Wow.If I did make it again, I would cut sugar by 50%.

Posted: 11:14 pm on March 31st 2013

Re:Classic Apple Pie Recipe

Great recipe. We used Granny Smith plus Honey Crisp apples, since no Cortlands were available.Increased the spices, though. Doubled the cinnamon, slightly increased nutmeg.Quite delicious.

Posted: 03:17 am on December 5th 2009

Re:Caramel Pumpkin Pie

Very nice recipe. We did double the cinnamon and increased the other spices a bit. When they say not to stir after it starts bubbling, they really mean it. I made that mistake and the sugar precipitated completely out. Second time I just swirled the pan as directed and it worked great. The person who had trouble with the blobby mass may have waited until it was too cool. You have to add the butter and cream while it is hot. I am not sure if that was the problem, just guessing. Mine mixed rather well.

Posted: 03:42 am on November 29th 2009

Re:Italian Bread & Sausage Stuffing

We love this stuffing and make it every year. When you see it in the magazine, it is clear that it goes inside the turkey. Apparently this is less obvious when it is seen as a stand-alone recipe. It is a fantastic recipe.

Posted: 11:24 am on November 24th 2009

Re:Spiced Salmon with Yellow Peppers

This recipe was delicious! And you bet I'd serve it for guests (and in fact I did - they loved it). I used really good ingredients - fine Szego Hungarian paprika, fresh orange juice, extremely fresh wild caught salmon.... yes it was outstanding. And very easy. Served with a side of brown rice and steamed broccolini with butter and a spritz of grated Dutch Parrano cheese.It takes a clever recipe-maker to create such wonderful food that is this simple to make. And Ms. Stevens is one of the best...

Posted: 11:47 pm on November 1st 2009

Re:Lamb Tagine with Honey, Prunes, Onions & Toasted Almonds

Oh, this was not a good one. To say this recipe has 'unusual flavors' is a putting it politely. Our family did not like this at all.

Posted: 11:39 pm on August 13th 2009