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Recent Reviews

Re:Slow-Cooker Beef Chili with Beer and Lime Sour Cream

Dina--this looks very good BUT why the bread mixed with the beef and milk? Interesting idea--would love to know the reason behind it.

Posted: 12:35 pm on February 27th 2013

Re:Spiced Roasted Chicken and Cranberry Bean Chili

Where are the instructions for cooking the cranberry beans?Please add!

Posted: 09:29 am on October 3rd 2011

Re:Pea & Mint Soup with Lemon Cream

A truly lovely recipe, far more complex in taste than its few ingredients would imply. As spring--and fresh peas!-- has not yet come to my Hudson Valley neighborhood, I used frozen peas, homemade chicken stock, and a combination of fresh and dried mint (the latter is not to be scorned--learned this years ago from Middle Eastern cooks). Like another reviewer, I (no one else however) found the very small pea skins not optimum so, making a second batch, I put the entire soup through a Mouli mill and it was perfectly smooth and rich with no pea bits. I thought the lemon cream was gilding the lily (for a lemon boost, the zest can go into the soup itself) and a little "lightweight"--think I would use creme fraiche or a mix of cf and heavy cream next time. Any which way: an elegant soup--thank you, Annie!

Posted: 01:18 pm on April 4th 2011

Re:Classic Chicken Pot Pie

Perfect --and wonderfully explicit--recipe for this classic.But--and very much hope you will respond to this--WHERE DOYOU GET 16 oz. oven-proof wide mouthed soup/pot pie bowls?Have thoroughly searched the web and only come up with 13 oz. etc. bowls. (In fact one just that size looks like the one in the photo). Obviously do not want to pay $10 or more per bowl. Suggestions? Thanks!

Posted: 11:56 am on March 18th 2011