Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon



Recent Reviews

Re:Italian-Style Beef and Porcini Stew

I haven't actually made this stew yet, but gave it five stars because the ingredients and techniques are essentially what I always use and follow. My only real comment is that this recipe would be ideal for the pressure cooker, which would cut the cooking time in half. I've also been cooking the vegies (potatoes, carrots, mushrooms, etc.) separately from the meat (with the exception of the mirepoix), and adding them in at the very end, just heating them in the gravy. The results are a superior stew that only improves after a night in the refrigerator. If there's enough left over, I freeze the meat and gravy, adding more fresh veggies as needed for future dinners.

Posted: 02:46 pm on April 27th 2014

Re:Linguine with Hot Chile, Caramelized Onion & Gremolata

i love this recipe! So simple, so quick, so tasty. Add some parma ham or shredded prosciutto if you need a meat fix to go with it.

Posted: 12:37 pm on April 29th 2013

Re:Chocolate Layer Cake with Mocha Milk Chocolate Frosting

I made this cake when it was first published in Fine Cooking. The cake is excellent - probably the best chocolate cake I've ever made, but the icing is just way over the top. Twenty-four ounces of chocolate for one cake? Please! I cut the amount of chocolate in half, and still had more than enough incredibly rich, dense frosting. Just my opinion...

Posted: 02:47 pm on January 6th 2012