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Recent Reviews

Re:Pasta with Sicilian Pork and Sausage Ragù

Results were pretty good for the limited effort required. My 2-cents on the timing issue is I think it should read "1.5 hours MORE" or "for a total of 2 hrs." instead of "about 1-1/2 hours" as at that point things got "tender" for me. I'll be making this again but will not use a tomato puree. I'll switch to crushed or dice tomatoes as the puree seemed a bit washed out & lacked the acidity I was expecting. I think that will also help the 'tenderness'.

Posted: 11:46 pm on November 9th 2013

Re:Spaghetti with Abruzzese Lamb Ragu

Used the Orvieto w/outstanding results. Will try w/the Montepulciano in a few weeks when it gets colder outside. I also sought out San Marzano tomatoes but could only come up w/whole tomatoes which I mashed w/a potato masher. I think there is a higher liquid to flesh ratio in this form but the end result was just fine. Be sure to look for a DOP serial number on each can/pkg to ensure they are not just the San Marzano breed/style, but from the San Marzano region. Pricier but worth it.

Posted: 04:34 am on September 24th 2011

Re:Pappardelle with Venetian Duck Ragu

Having thoroughly enjoyed the Lamb Abruzzese Ragu, I was compiling my ingredients list for this version & noticed 1 Medium Carrot, chopped fine was missing from the list for the mirepoix, but mentioned in the directions. A quick verification with the print version proved this out, so may I suggest, to fully enjoy this dish the adjustment be made.My rating is in anticipation of a similar outstanding result.

Posted: 04:22 am on September 24th 2011

Re:Marmalade Soufflés

Haven't tried this recipe but it appears that the failures are due to 2 things. One complaint was the ramekins were hard to clean, This would indicate that they had not been buttered sufficiently (recipe does say "generous" butter should be applied).Another tip is that once the ramekins are filled to the proper level, wipe the inside edge of the ramekin rim, to create a sort of gutter in the whites. This removes some of the butter & gives the whites something to cling to as it rises. And of course you should NEVER EVER open the stove door before time has elapsed as the temperature drop will cause a collapse. Better luck.

Posted: 09:51 am on September 29th 2010