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Recent Reviews

Re:Grated Zucchini Omelet with Fresh Mozzarella

Lovely and delicious, nice gourmet twist for breakfast, lunch or a light dinner. I had buffalo mozzarella handy, so just laid two thin slices over half the omelette, folded the top over, then topped with hot marinara. Great recipe for those of us that have to watch our carbs, too.

Posted: 10:05 am on October 14th 2017

Re:Vietnamese Zoodle Salad with Fragrant Herbs and Roasted Peanuts

Really delicious, easy, and a slightly different/very refreshing flavor profile. Important to use loads of the fresh herbs called for--when in doubt, add more!

Posted: 02:18 pm on August 25th 2017

Re:Sweet, Sour, and Spicy Pickled Melon

This is just spectacular. You don't even have to wait; as a dressing on fresh melon this is superb! Of course, after the 4-day wait, the flavors are even stronger! I love the combination of hot, sweet and salty. Just outstanding!

Posted: 11:38 am on July 31st 2016

Re:Key Lime Coconut Yogurt Cake

Delicious, moist cake. I served it with fresh blueberries & whipped cream-yum! Perfect with any berry-or all by itself. Or with creme fraiche. Or with ice cream. The lime & coconut flavors shine through, but are not overpowering. A keeper for sure! I used bottled key lime juice.Keeps well in the fridge for days--if you can resist eating it.

Posted: 03:32 pm on June 17th 2016

Re:Pickled Coleslaw

Delicious. Other reviewer's suggestion of mint is an inspired addition. I didn't bother with the carrot, just the cabbage: in this dressing, especially with added fresh mint, it is delectable. As to the salt issue, I just rinsed and drained my cabbage after it sat for 15 minutes or so. I did not add sugar, I found it sweet enough with the pineapple juice--and then the added fruit-- but that's just personal taste.

Posted: 01:26 pm on March 30th 2015

Re:Grapefruit Slaw

Wonderful winter salad--I've made this at least 3 times since I saw it in my issue of Fine Cooking. My hacks: I use jarred grapefruit sections in light syrup, and a bit of a great hot sauce in the dressing if I'm missing the fresh jalapeno.

Posted: 02:31 pm on March 19th 2015

Re:Spaghetti with Creamy Braised Garlic and Leeks

I made this when it was first published--fabulous. Yesterday, I used my slow cooker to make this--followed the recipe, added to the cooker after adding the broth and raising to a simmer;3 hours on low (yes I did the parchment cover in the cooker)and the added the cream, etc. after the 3 hours. Was absolutely perfect, just in case anyone is interested in a slow cooker hack for this recipe.

Posted: 07:31 am on July 26th 2013

Re:Indian Vegetable Curry

Great recipe--my tweaks--I used a whole can of regular coconut milk, not the 1 cup. I also used a can of diced tomatoes, not drained--wanted sauce! I didn't have a hot curry,so I used the sweet curry I have, and it was yummy. Also, added the tomatoes and beans before the greens, let it simmer for a while before adding the greens at the end. Personally, I think canned beans need more than a 5-minute re-heat. This will be in my regular rotation for sure!

Posted: 10:42 am on March 4th 2013

Re:Olive Oil Poached Salmon with Indian Spices

Olive oil poaching is now my go-to method for cooking salmon. Another plus of the method--no smell of fish cooking in your kitchen! 5 stars for the method; 4 for the recipe as written.I first tried this w/o the Indian spices, just kosher salt, garlic & pepper; thought it was great. Finally got a chance to do the Indian spices, and it just wasn't as delicious as I thought it would be.As for the oil, I carefully strain through a coffee filter, and I re-use until it starts to smell of fish...generally 3-5 uses.

Posted: 01:17 pm on September 7th 2010

Re:Spicy Red Lentil Dal with Winter Vegetables

Delicious--except I do use half chicken broth/half water to add a bit more depth of flavor the the vegetarian version of this dish. I'm not a vegetarian, but I really love this dal without meat. I've made it several times--not with the lamb, just the vegetables--it's my go-to quick meal. I also do not have the chile on hand, so I use crushed red pepper for heat.

Posted: 04:38 pm on January 18th 2010