Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

leemailbox

member

Recent Reviews


Re:Baked Apricot French Toast with Crunchy Corn Flake Streusel

Fabulous! Easy to make. Looks and tastes exactly as you'd expect. Wonderfully crunchy crust. Definitely part of the weekend breakfast rotation.


Posted: 12:03 pm on December 9th 2013

Re:Slow-Roasted Beef Standing Rib Roast with Brown Ale Butter Sauce

Nice concept, but 200 degrees is said by some to be too low for most home ovens to hold at a reasonably constant temp (this includes my double Thermidor). The recipe is "Test Kitchen Guaranteed", but probably tested only at work and not at home. My roast cooked too fast b/c 200 degrees on my dial turns out to be 220 in reality (250 and above works great on my ovens).


Posted: 03:09 am on November 12th 2012

Re:Devilish Eggs

Probably the worst dish I've every made in my life. Does not resemble a conventional deviled egg in any way. Taste, texture, and even the appearance were terrible. Can't believe that this made it out of the test kitchen.


Posted: 09:25 am on April 21st 2009

Re:Lemon-Ginger Marmalade

Beautiful balance of lemon and ginger. The ginger is a relatively subtle footnote and is certainly not overpowering. Definitely use bigger rather than smaller pieces of zest and lemon if you want visible chunks at the end. The 4 year-old and 2 year-old loved it on an English muffin and ciabatta toast.


Posted: 08:52 pm on January 18th 2009

Re:Buttermilk Cake with Spiced Vanilla Icing

Ultra moist, very simple, nice crust, very soft crumb, and no errors in the directions.


Posted: 08:48 pm on January 18th 2009

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

After today's successful test, I will make it again for Thanksgiving. Simple recipe that delivers an elegant turkey. White meat is pretty moist. Flavorings are not overwhelming even in the drippings. Recipe leaves out an IMPORTANT DETAIL: should the breast be up or down when roasting? I assumed that it should be up. Mr. Portale, would you like to comment? Thanks.


Posted: 11:12 pm on September 11th 2008