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seattle, WA, US

Recent Reviews

Re:Doughnut Muffins

Really delicious and pretty too! I halved the recipe and baked them in mini muffin tins. Half the recipe made 48. They were perfect for a morning meeting with women, although my husband made pretty good work of half a dozen when they first came out of the oven! This is a great recipe.

Posted: 09:32 am on April 28th 2011

Re:Classic Buttermilk Cornbread

I love this recipe. I have made it the way the recipe reads and also by replacing the buttermilk/sour cream (both of which I rarely have) with yogurt (which I always have) with no apparent taste difference. I have also made it without doing the cornmeal mush part because I didn't read through the recipe and that tasted great too. I like the ratio of cornmeal to flour - way more corn taste than what to me is the more anemic cornbread with equal flour/cornmeal.

Posted: 06:31 pm on January 2nd 2011

Re:Bittersweet Chocolate Tart with Salted Caramelized Pistachios

I didn't like this very much, I thought it tasted like hot fudge sauce in a tart shell. Too dense, didn't like the texture.

Posted: 08:13 pm on December 26th 2010

Re:Grilled Flatbreads

I used non fat yogurt (nancy's) and chickpea (garbanzo) flour instead of the whole wheat flour and it was delicious. It was so good we ate all of it before we had dinner.

Posted: 09:30 pm on May 9th 2010

Re:White Bean & Artichoke Dip

I thought this was so bland! I made it for a dinner party and ended up not serving it because it just didn't taste like anything. I think going with something like hummus is a better choice, much more tasty.

Posted: 12:28 pm on April 30th 2010

Re:Lemon Tart with Walnut Crust

I like this recipe because you don't have to make the curd first, it all just goes right into the tart shell. I grated some zest in with the sugar and rubbed it together with my fingers to get some of the lemon oil into the sugar, and then when I put the mixture through the strainer all the zest was held back. Only do this if you like it more tart!Also, be careful when you put the tart in the oven, it is very runny. Next time I am going to to put the tart crust on a cookie sheet, put that in the oven and then pour in the lemon mixture. Mine sloshed around a little (but still tasted great and looked good...)

Posted: 05:16 pm on February 12th 2010

Re:Basic Buttermilk Pancakes

delicious and easy to make. Half the recipe for two of us worked perfectly. I used the hint about letting the batter sit for five minutes before cooking.

Posted: 12:33 pm on November 29th 2009

Re:Classic French Chicken in White Wine Sauce

Loved this. Because I was making this for company, I browned the chicken and the vegetables early in the day, storing the chicken separately in the fridge. While I was reducing the sauce I put the chicken under the broiler to crisp the skin up again - it was a little soggy after the simmering.I served the chicken in big bowls over mashed potatoes - a delicious way to sop up the sauce!

Posted: 03:16 pm on November 16th 2009

Re:Crunchy Chinese Chicken Salad

I tripled this and made it for a 30 person wedding shower. It was delicious and several people asked for the recipe. I used packaged cole slaw mix instead of napa cabbage and added some honey to the dressing. I also added blanched asparagus. Next time I won't use lettuce because it meant that I couldn't dress the salad ahead of time, and it made the leftovers unappetizing because the lettuce was so wilted the following day.

Posted: 12:59 pm on June 21st 2009

Re:Red-Wine Marinated Braised Short Ribs

I thought these were delicious. I didn't marinate them - didn't have time - and don't think it mattered. And, I used beef shanks, which I think made the sauce much less greasy. I needed to add water a couple of time so they didn't dry out. Again, because I didn't have time I baked them using convection/bake at 350 for two hours. The leftovers were also great and my dog got the bone! I will make these again.

Posted: 08:38 pm on January 31st 2009