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Recent Reviews

Re:Triple-Sesame Jasmine Rice

Wonderfully simple and delicious! I've used this recipe with brown rice and basmati. I love it with grilled salmon.

Posted: 10:01 pm on March 5th 2013

Re:Cinnamon Beef Noodle Soup

You can look at the ingredients and tell that this soup will be very good. I made a sort of East meets West version by using a handful of fresh collared greens instead of bok choy, and I made rolled dumplings and added those instead of the noodles. I also browned the meat first. Rather than add the scallions to the broth, I thinly sliced them and used as a garnish. I used half of a regular onion in place of the scallions in the broth. I passed on the cilantro.

Posted: 07:27 pm on December 19th 2012

Re:Broiled Flounder with Parmesan “Caesar” Glaze

Outstanding recipe! I cut back the lemon to about a teaspoon, and it provided a refreshing lemon flavor without being overly tart. The Parmesan glaze really complemented the flounder, and I intend to try it with other mild flavored fish.

Posted: 05:18 pm on February 24th 2012

Re:Spice Rub

My salt free version is to replace the onion and garlic salt with onion and garlic powder. I replace the seasoned salt with paprika. Nice combination of flavors that can easily changed by substituting different herbs.

Posted: 01:33 pm on September 24th 2010

Re:Moist Apple Crumb Cake

I love this recipe and have made it several times. It is delicious. I like it best with the walnut topping, but I've substituted pecans a couple of times. I always use a different baking pan when I make it, and today I made cupcakes! A perfect snack for anytime of the day!

Posted: 08:55 pm on August 13th 2010

Re:Coffee-Cocoa Snack Cake

This is a wonderfully light, moist, and delicious cake that is also easy to make. I usually like icing on my chocolate cake to boost the chocolate flavor, but the rich chocolate flavor of this cake was fine on its own. I used an equal amount of espresso and water in place of the brewed coffee. The first time I made the cake, I didn't use parchment paper, and the cake stuck to the pan in a couple of spots. I thought greasing and flouring a nonstick pan would be sufficient but it wasn't. Now, I always use it. Great recipe!

Posted: 01:01 pm on April 17th 2009

Re:Chicken with Vinegar and Onions (Poulet au Vinaigre)

Delicious recipe that I made in my tagine. The chicken was very flavorful and moist. I used chicken legs but otherwise followed the recipe as written. I served it with braised cabbage, another Molly Stevens recipe that is in her All About Braising cookbook, and steamed fingerling potatoes crisped in butter as mentioned in the recipe. My husband was delighted to have such a wonderful meal served on a Monday!

Posted: 10:44 pm on April 16th 2009

Re:Grilled Thai Chicken

Fabulous recipe for chicken. I have grilled the chicken and used the marinade to marinate chicken thighs which I steam. I rarely use a whole chicken since there's always a fight over who gets the legs & thighs, so I use leg quarters when grilling the chicken. This is a delightful way to liven up a backyard BBQ!

Posted: 09:09 pm on August 29th 2008

Re:Shrimp Fried Rice (Chau Fan)

This is a very good recipe and is one of my favorites. It's the perfect base for a variety of fried rice dishes. The sauce makes this dish taste authentic, unlike a lot of recipes for fried rice that just use soy sauce. For the rice wine, I have used mirin or dry sherry. Since the mirin is sweet, I skip the sugar when I use it. When using the sherry, I add the amount of sugar listed in the recipe. The recipe comes together quickly so everything needs to be ready to go. I think the recipe is best when using leftover rice that has been in the fridge. I tried it with rice cooked the same day and cooled but thought the texture was a little soft. Another thing that I do differently is add fresh grated ginger to the sauce rather than adding it to the wok with the garlic. I keep ginger in the freezer and grate it frozen with my microplane zester/grater.

Posted: 08:57 pm on August 29th 2008

Re:Green Beans with Onions (Loubieh Bziet)

These were a big hit since we prefer southern style green beans. The sweetness of the onions paired well with the flavor of the fully cooked beans. I followed the recipe as written and served them with spicy fried chicken, au gratin potatoes, and spoonbread.

Posted: 10:53 pm on March 15th 2008