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Recent Reviews

Re:Roasted Vegetable Tart

Delicious! This is one of those "wow" recipes. The flavors are so rich and delicate. Don't skimp on the salt; I used what I thought was a lot, which ended up being the right amount (the prosciutto didn't add significantly to the "salty" taste). Also, I'm not terribly experienced at crust-making; fortunately, this great crust is wonderfully forgiving. (Don't worry if you need more flour to roll it, as I did.)

Posted: 10:15 pm on October 19th 2014

Re:Chicken and Chickpea Chili

I would give this 6-stars if that were an option. It is the best chicken chili I've ever tasted. I must confess, however, that I was forced to make one substitution; I cannot eat habanero peppers, so I had to use a jalapeo instead. If you can't take food that's too spicy, do not hesitate to use a jalapeo in this recipe. It was SO good.

Posted: 06:33 pm on January 22nd 2014

Re:Dark Chocolate Soufflé Cakes with Espresso-Chocolate Sauce

Okay, so I must admit that I let the chocolate cool too much prior to folding in the egg whites. So, mine was sort of "speckled" going into the oven. But the flavors were all there, and they were delicious. A very nice "crack" when you push your spoon into the top crust, followed by the nice surprise of espresso sauce on the bottom, just made for a great souffl. A word of warning, though: this dessert, though delicious, is very heavy. It can use a small side of ice cream or a topping of powdered sugar to bring it down a bit.

Posted: 06:59 pm on January 7th 2014

Re:Double Ginger Crackles

Upon looking at the ingredient list, I thought (and I surmise many other people think this as well), "That is A LOT of ginger." I thought it might make these cookies too spicy. I decided to try them anyway, since the reviews were so favorable. I'm glad I did; these are delicious! Definitely the best ginger cookie I have tasted. Don't be afraid of the seemingly excessive amount of ginger. The recipe calls for just the right amount. I followed the advice of the previous reviewer who froze the crystalized ginger before chopping it, and that definitely helps. And I love the other previous reviewer's idea of dipping these in dark chocolate! One warning, though: if you like sweet cookies, these may not be for you. If you like "sweets" that aren't overly sweet, then these may be your new favorite cookies.

Posted: 06:26 pm on November 19th 2013

Re:Sugar Cookies

This is an absolutely amazing recipe for cutouts! The flavor is just outstanding. I just added the vanilla with the eggs as with most other baking recipes I've seen. And another tip that someone showed me is to roll the dough out on parchment, cut out the cookies, then lift the remaining dough from around the cutouts and bake the cookies on the parchment. That way, the cookies don't become misshapen in the transfer to the cookie sheet.

Posted: 12:23 am on December 8th 2010

Re:Dried Apricot & Date Stuffed Turkey Breast with Marsala Glaze

The other reviewers are right about the Marsala glaze, it really makes the dish. But one thing I noticed was that cooking down the Marsala really concentrates it, bringing out every nuance in the wine--so make sure you use a good quality wine. As far as the stuffing and the cooking method, probably the best roast turkey recipe I've ever tried.

Posted: 08:24 pm on November 8th 2010