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Recent Reviews

Re:Garden Party Cocktail

This is my new favorite drink! I wouldn't really call it savory. The result is more like a refreshing and modern take on a margarita, with lovely herbal notes and a kick at the end with the jalapeno! I am totally making this for all my future summer parties (and totally using agave syrup instead of regular simple syrup for other tequila-based drinks in the future!)My only gripe was that while the photo shows a large-ish looking glass filled with the cocktail, the recipe makes only about half a drink I would say? I served it in Mason jars and, even filled with ice, they were still only half full of liquid. Just something to keep in mind; the proportions were perfect.

Posted: 06:53 am on May 8th 2012

Re:Red Velvet Cake

Y'all, red velvet cake is supposed to be a little tacky. If you're hung up on the red food coloring, why are you looking up this recipe to begin with?I thought this cake was perfectly moist and everyone who ate it thoroughly enjoyed it. I prefer the extra chocolate in this recipe, but do wonder why it specified dutch processed.

Posted: 09:30 am on February 19th 2011

Re:Salty Caramel Croquembouche with Ricotta Cream

I wouldn't call this recipe easy, but I am by no means an advanced or even intermediate pastry chef and was able to do this without completely failing -- definitely give it a try if you want a gorgeous centerpiece (and have several hours to kill!).The hardest part for me was getting the caramel correct. Definitely watch the video -- I wish I had. We overcooked it the first time. I also found the constant need to re-heat the caramel frustrating and quickly decided that dipping each puff individually was a complete waste of time -- it is hard to coat it thoroughly without burning yourself anyway and you can achieve pretty much the same thing just by drizzling. Next time I will stick the creme puffs on the cone first, make the caramel and drizzle it on the assembled cone.All in all I thought the croquembouche was an exciting new challenge for me and will definitely do it again!

Posted: 01:07 pm on December 27th 2010

Re:Orecchiette with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans

Made this recipe for my family and also served at a dinner party and it was a big hit both times. In my opinion the toasted pecans were the key ingredient and made all the difference. Roasting the brussels sprouts added great flavor too.I will say I did make one adjustment -- to cut down on fat, I used about half the amount of cream called for and thinned it out with some white wine and veggie broth (or the pasta cooking liquid when unavailable). Since not everyone is a fan of gorgonzola, the second time I made this I also used less cheese and just served some on the side for people who wanted more.

Posted: 08:37 am on November 8th 2010