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Recent Reviews

Re:Classic Tarte Tatin

Just a comment on the choice of apple variety here. I had the same problem as some others had with Granny Smith apples baking up mushy. I have used Grannys for many years always happy with the results, until last winter. I spoke with my grocer and he suggested that it might be hybridization that is to blame for the Grannys turning to mush. They are just not the same as they used to be. My solution is to use a different apple variety. I would suggest some but it will depend on where you folks out there live as to what varieties are available to you. Spys might be a good choice, they are what I would use, or Honey Crisp which holds together very well for me though they are usually a crisp eating apple instead of a baker.

Posted: 04:04 pm on November 4th 2013

Re:Corned Beef and Cabbage

Why do I not have to de-salt the corned brisket in this recipe? My best recipe advises changing up the water a couple times before adding other ingredients for the final cook. Indeed, I skipped that step once and learned just how important it is. That brisket was way too salty in the eating. I gave this recipe 3 stars only because of the lack of instructions on the pre-cooking preparation.

Posted: 01:40 pm on March 17th 2013

Re:Bacon, Leek & Cheddar Mini Quiches

Good to know that I can sub in ham. Just happen to have some leftover. Making them right now. They smell great in the oven. Has anyone noticed the plethora of recipes containing BACON this year? Everything seems to contain bacon. Or is it just me?

Posted: 02:38 pm on December 30th 2011