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Recent Reviews

Re:Classic Strawberry Shortcake

I made these for Fathers Day. I followed the recipe as written, except I added a dash of vanilla extract and a pinch of salt to the strawberries, and a dash of vanilla extract to the whipped cream. When I put the plates in front of everyone there were several minutes of complete silence, other than the sound of forks on plates. No better evidence of success than that! I'll be making these a lot this summer.

Posted: 08:39 pm on June 15th 2014

Re:Chocolate-Dipped Espresso Shortbread Cookies

These cookies are delicious and make a very refined presentation. The only tip I can offer is this: after you mix in the flour and ground espresso, the dough will appear sandy and not together. I squeezed the sandy dough in my hand to make it hold together as a cohesive mass prior to rolling. I found this method to work very well. These cookies will be added to my favorites.

Posted: 02:46 pm on March 30th 2013

Re:Roasted Beef Tenderloin with Caramelized Shallots & Red Wine

We returned from Paris earlier this week and I was in the mood to cook something with a French feel, but also quick and easy. I tried this recipe and it was perfect! The roast was cooked to the perfect temperature (I took it out of the oven at exactly 125 degrees). The sauce. The sauce! It is so delicious and the perfect compliment to the beef. This recipe is going into my active rotation.

Posted: 08:37 pm on February 24th 2013

Re:Classic Potato Pancakes (Latkes)

I've been using this recipe every year since it was published. It's not so much that there's any secret ingredient or unique flavor (sorry Arlene!), but the method/technique is the revelation. And, in fact, one of the things I love about this recipe is its authentic, traditional flavor. Before this recipe I always made latkes the same way as my grandmother. Get out the box grater and grate the potatoes and the onions. A tear-inducing, knuckle scraping hassle. But it was the only way to get the right texture for the latkes. People who use a food processor's grating disk and stop there end up with something more akin to hash browns than an authentic potato latke! Nothing like that ever came out of my grandmother's kitchen.Make these. They're easy, quick (relatively), and delicious. Happy Hanukkah!

Posted: 03:30 pm on December 8th 2012

Re:Braised Beef Braciola Stuffed with Basil and Mozzarella

I pretty much followed the recipe. My flank steak was between 1-1/2 and 2 pounds. Some of the stuffing escaped during the braising, which resulted in a nice surprise for a lucky person at the dinner table. I had my doubts about whether the meat would be fall-apart tender. Well, it was! And the flavors of the braciole and the sauce were fantastic. This is a definite keeper. Next time I'll make rigatoni or penne and serve it with the sauce, meat on the side.Make this on a chilly Sunday. Pure comfort.

Posted: 08:21 pm on September 29th 2012

Re:Spanish Chicken with Chickpeas & Chorizo

Absolutely delicious! Use the best quality chorizo you can find. The only improvement I can suggest is to sprinkle the finished dish with some minced parsley. The contrasting green color really boosts the visual appeal. I'll be adding this recipe to the regular dinner rotation for my family.

Posted: 07:39 pm on September 25th 2011

Re:Lemon Barley “Risotto” with Shrimp, Bacon & Spinach

Made this tonight and followed the recipe pretty much to the letter. The only changes were I used only four slices of bacon so I needed to add a bit of olive oil with the onions, and I used regular barley (not quick cook), which required a bit more broth and about 25 minutes of cooking. The finished dish was absolutely delicious and a HUGE hit with my family. I'll be making this one again soon.

Posted: 07:27 pm on April 19th 2011

Re:How To Make Classic Croissants

These are the best croissants I've made yet. Using European-style butter is key to great results. Nowhere in my house was 75-80 degrees, but at about 70 degrees for two hours the final proof went fine. Be sure to bake these thoroughly so you bake through all of the layers.

Posted: 05:39 pm on February 27th 2011

Re:Tuscan Braised Short Ribs

Excellent. I used a parchment cover on top of the braise (under the Dutch oven cover) and braised at 300. I find lower and slower is better for braising. I also used about 1 Tbs tomato paste along with anchovies, and followed the others with smoked paprika. If I've had better short ribs, I don't remember them. Make this recipe!

Posted: 07:46 pm on January 23rd 2011

Re:Ragù alla Bolognese

I've made many "authentic" recipes for ragu bolognese, but this one is the best. Great flavors in perfect balance. At first I was skeptical because the recipe calls only for ground pork (in addition to the prosciutto). Well, Biba knows what she's doing. Slow simmered, this recipe is a winner. Paired with homemade tagliatelle it can't be beat. The next best thing to being in Italy.

Posted: 07:25 pm on December 12th 2010