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Recent Reviews

Re:Red-Wine Marinated Braised Short Ribs

These are sinfully good. I'm in the middle of making them for the umpteenth time and the table reviews are always the top from a very tough crowd. Only change I've made is 2T of sugar that picks up the 'stickiness' of the sauce.

Posted: 07:11 pm on July 16th 2017

Re:Cannellini Beans with Tuna and Pickled Cipollini Onions

We were attracted to this recipe by a menu in last months issue for a 'feast of the seven fishes'. We adapted it to serve as one of the courses of our New Years Eve dinner with friends in D.C. Chanced upon a tin of cipollini onions pickled in balsamic vinegar for an atrocious price. We then substituted 8oz. fresh Ahi Tuna, seared and shredded along with some good olive oil. An absolutely amazing dish for a fish course or a lunch. All agreed.

Posted: 07:28 pm on January 8th 2017

Re:Crêpe Cake with Coffee Cream and Hazelnut Praline

Served this up for Easter dinner with rave reviews from a fairly discerning group. It isn't fast to prepare but the result is worth it. It's not too sweet and small portions go a long way. Love the crepe recipe.

Posted: 02:05 pm on April 11th 2012

Re:Stilton, Apple & Leek Tart with a Spiced Whole-Wheat Crust

This was the first issue of FC that we read and the first recipe we made from it. It became a household staple as a great light meal, as an appetizer and as a much sought after leftover (if there is any). We've been known to make it a fast prep by cheating with frozen pastry shells as well.

Posted: 06:14 pm on February 24th 2010

Re:Chicken, Lemon & Olive Stew

This is a great simple recipe that grabbed us immediately and got added to our top list. The volume is a little much but I cut it down with a third the chicken and half the remainder and it even appealed to my wife who hates curry. You can leave out the chickpeas with no great problem but the accompaniments should be quite plain to complement the complex flavours. You must leave it stand for several days at least to meld the flavours.

Posted: 09:08 pm on November 28th 2008

Re:Slow-Cooked Memphis Ribs

This has become a staple in our house both in summer and winter. The rub is terrific and the sauce provides a cooling partner. Many guests have gushhed over it but since we're 'empty nesters', I've found that making the full sauce recipe or even double and freezing portions in plastic baggies allows for the full experience without the cooking every time. Just nuke (uh microwave) the bag at the last minute. The accompaniments are often cole slaw and slow roasted beets from another issue.

Posted: 07:05 pm on March 14th 2008