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Recent Reviews

Re:Roasted Strawberry Shortcakes with Vanilla Biscuits

My rating and review is for the Vanilla Shortcakes which are amazingly delicious and easy to make! No cutting in butter - just whip and stir. I dumped the whole dough onto a silpat and divided into 6 pieces and patted into rounds. Mine cooked in 12 minutes. They are tender without crumbling. Reminded me of a scone. I almost made a big round and cut into wedges - next time.

Posted: 01:36 pm on May 31st 2015

Re:Slow-Cooker Bolognese Sauce with Pancetta, Porcini, and Rosemary

Very flavorful! I was not sure when to add the "bread paste" though? I ended up adding it to the already cooked meat. Also I did finish the sauce in the oven and the directions to "add more liquid" were not exactly helpful. I used 14oz of chicken broth and the same size can of diced tomatoes. I used fresh portabella mushrooms and sauteed the veggies first in the pancetta fat - set aside in a bowl then browned the meats, drained and added veggies back at the end. I added about half the amount of fresh rosemary and was glad I didn't add more - but that is my preference. I have eaten it as is, on pasta and with spaghetti squash. There are also two bags in the freezer!

Posted: 08:31 pm on October 23rd 2013

Re:Vietnamese-Style Chicken Salad

It tasted like 5 stars and was very easy to make but I gave it four because I added some ingredients. I marinated the chicken in lime juice, soy, ginger and lemongrass paste with a little oil before grilling. I also added lime juice, bean sprouts and cucumber to the salad. I will be making this one again!

Posted: 05:18 pm on March 19th 2012

Re:Cucumber-Mint Water

I have made this twice now and both time it has been a big hit! Very refreshing, second time I doubled the batch. I probably use more mint than called for just because I don't measure and have lots in my container on the deck.

Posted: 02:34 pm on June 26th 2011

Re:Lemon Barley “Risotto” with Shrimp, Bacon & Spinach

The four stars is only because I couldn't fine the correct barley or Pecorino at two different stores. I used Jarlsberg and Parmesan and medium barely. Love this recipe and so did my guests. I also added corn and thyme. I will make it again over the summer with different veggies and broth bases. Thanks Fine Cooking for another great recipe!!

Posted: 02:49 pm on April 24th 2011