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Recent Reviews

Re:Browned-Butter Banana Cake with Salted Dark Chocolate Ganache

Made this for a birthday party, and I think it turned out really well. The cake itself turned out beautifully - delicious and moist. I used some leftover browned butter cream cheese frosting for the filling (from the Fine Cooking pumpkin cake recipe) that I had in the freezer. The ganache took FOREVER to firm up and I ended up whipping it instead, which tasted fine but didn't look great. I will definitely make this again with a different frosting; a lot of my guests thought the chocolate did not go well with the banana cake, but that's probably personal preference and not any fault of the recipe.

Posted: 06:38 pm on March 2nd 2016

Re:Lemon Pudding Cakes

I don't really have any criticism for this recipe, but I don't think my guests particularly enjoyed it. All I have to say is "meh". It's worth trying, but I probably won't make it again.

Posted: 05:45 pm on July 10th 2015

Re:Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce

I made this for a dinner party and things got a bit silly, as one of my guests was moaning the whole time she ate. The only change I made to the recipe was browning the crusts. Needless to say, I will be definitely be making these again.This is a great recipe to make ahead, but I found the meringue easy to over-whip in the chaos of a dinner party. Mine was a hot mess the first time I made it. Now I prefer to serve it with fresh raspberry coulis and a bit of whipped cream instead. Just as delicious and serving is quick and easy.If you use pastry rings with a seam, it will be really noticeable on the cake. I'm going to get some without seams or try using page protectors next time.

Posted: 05:36 pm on July 10th 2015

Re:Bourbon Pumpkin Tart with Walnut Streusel

I made this for thanksgiving and christmas last year and the year before. Great recipe! I don't bother measuring the orange zest - you can not have too much. I like to freeze the butter and use a coarse cheese grater to get uniformly distributed crumbles for the streusel. Would be great without it if you prefer a more traditional pumpkin pie. I can't wait for an excuse to make this again.

Posted: 05:14 pm on July 10th 2015

Re:Lemon-Raspberry Crostata

This a great recipe and has turned out lovely every time I made it. Definitely worth the work.

Posted: 05:03 pm on July 10th 2015

Re:Roasted Brussels Sprouts with Wild Mushrooms and Cream

I've made this a few times, and it always turns out great. Best brussels sprouts dish EVER.

Posted: 04:57 pm on July 10th 2015

Re:Boozy Berry-Topped Tres Leches Cake

I made this cake without the booze and slightly less soaking liquid than called for. Having never made or tasted tres leche cake before, I didn't know what to expect. I'm pretty sure it came out perfectly (looked just like the picture, anyway!), and the flavor was great, but it was way too soggy for my taste. I'm going to try again with maybe, 2/3 or 3/4 of the soaking liquid. I heartily agree with the other posters: do be sure to make it the day before you need it. I made mine in the afternoon and served it in the evening, and it was much better on the second day.

Posted: 04:51 pm on July 10th 2015