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mercato

member

Recent Reviews


Re:Slow-Roasted Beef Tenderloin with Thyme

Foolproof and perfect color from the center to the edge every time. My new go-to method.For years I used the high heat method with tenderloins (400F for 25-30') until I tried Lynch's way. The high heat is quick, but it can wreck an expensive tenderloin if you don't know what you are doing and have a questionable oven, plus it overcooks the tail, even if you tuck it.


Posted: 10:50 am on October 16th 2016

Re:Slow-Cooked Memphis Ribs

Been making this recipe (ribs only, no sauce) at least 1x year since the day it was published. Made the sauce the very first time, but prefer my own or a jarred favorite if i need one.Never ever fails. Tried different rubs depending on what I had in pantry, but regardless of the spice blend, the cooking technique is flawless and is all that matters. Thank you!


Posted: 04:26 pm on July 31st 2016

Re:Oven Baked Onion Rings

Very easy, very tasty. Only took 15 minutes in a convection oven. The cayenne adds a nice kick, but i might decrease that next time to 1/4 tsp.


Posted: 01:34 pm on August 25th 2010

Re:Basic Roasted Green Beans

These were excellent. Did not try the compound butter yet. Beans took only 8-10 minutes in my oven.


Posted: 09:57 pm on November 18th 2008

Re:Butternut Squash, Apple, Leek & Potato Gratin with a Cheddar Crust

I thought this recipe was delicious, BUT, I think it needs more liquid, either cider or cream or both. Not enough of the potato-squash mixture was covered by the liquid, leaving the potatoes on the top uncooked, even after 1 hour. Before placing the topping on and baking, I would suggest simply adding more liquid so most (not all) of the mixture is submerged.


Posted: 02:33 pm on October 28th 2008

Re:Triple-Orange Pecan Biscotti

Made many times, usually around holidays. People love these, especially if they are used to the awful, hard biscotti you get from commercial stores. Very addictive.


Posted: 12:14 pm on October 27th 2008