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Recent Reviews

Re:Persian Chicken with Pomegranate and Walnuts

This was delicious, though very rich. In order to lighten and enliven the flavors next time, I might add a bit of red wine vinegar and a sprinkle of minced fresh herbs (parsley, mint, or cilantro) to finish. I would also throw some garlic in with the onions. Only other change: I will use bone-in thighs next time; on low heat with boneless thighs, this was done in a about an hour, which kind of defeats the purpose of using a slow-cooker.

Posted: 06:04 pm on February 29th 2016

Re:Shrimp Risotto with Bacon and Tarragon

Not usually a huge risotto fan, but since I had shrimp stock in the freezer from making the scampi recipe from a few issues back, I decided to go for it. I was not disappointed. Lovely, nuanced flavor, took only an hour start-to-finish with no prep done ahead.

Posted: 09:13 pm on September 8th 2015

Re:Smoky Indonesian-Style Chicken Curry

I received a slow-cooker for the holidays; they always sounded blissfully convenient, but as a die-hard foodie I doubted a crock-pot could turn out an acceptable meal. I returned to town to find the current issue with Mark and Bruce's feature on slow-cookery in my mailbox. This curry required about an hour's prep on the front-end, but beyond that it was totally hands-off and effortless. Turned out delicious, although I thought the chicken was borderline overcooked after 6 hours on low, as per the recipe - would check it after 4 or 5 hours next time. I also decreased the chiles to 3 as I was serving young kids -- it still had some heat that more sensitive eaters might object to. Also, I increased the lemongrass and shallot, because why not? Flavor was wonderful. Thanks for the great recipe.

Posted: 02:49 pm on December 31st 2014

Re:Roast Pork with Crisp Crackling & Red Currant Gravy

It looked gorgeous, but I thought the flavor was underwhelming. (And I had seasoned generously and upped the amount of stuffing a bit.) Presentation-wise, this was a five star meal (served with the caramel potatoes and sweet and sour cabbage), but I would probably not make any of it again.

Posted: 04:53 pm on December 25th 2013

Re:Beef Burgers with Blue Cheese and Caramelized Onions

These are fantastic; juicy, flavorful, easy. I make a quadruple batch of the meat and apportion it out into gallon-sized freezer bags to have at the ready for week-night grilling. If time is short, these are still great without the onions. (I make with ground turkey, btw.)

Posted: 03:48 pm on May 22nd 2013

Re:Roasted Turkey with Juniper-Ginger Butter & Pan Gravy

Made two of these for Thanksgiving this year. Everyone seemed to agree that this was the best turkey they'd ever had. Flavorful, moist, perfect. I loved that everything was done in advance (I made and froze the herb butter a week or two ahead) and that on the day of all that was required was putting the turkeys in the oven and making the gravy. Both turkeys were done much sooner the recipe indicated, so watch internal temp closely. Skin split on both turkeys, as previous reviewer noted, but I was serving sliced on a platter, so didn't matter. Will make again. (I don't think my family would take "no" for an answer on this one...) Thanks for a wonderful new family tradition!

Posted: 10:55 am on December 1st 2011

Re:Chocolate-Raspberry Tart with a Gingersnap Crust

Tastes as good as it looks, and pretty simple to make. Sinfully delicious.

Posted: 08:09 am on August 20th 2009