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Recent Reviews

Re:Classic Potato Gratin

Yummy. A friend of mine makes the original Julia Child version every year for our holiday party. I'm giving this 4 stars because it's a tad too rich and the original is better - 5 stars. Julia Child uses equal parts half and half and heavy cream. I do like the extra clove of garlic and extra cheese topping though!

Posted: 09:43 pm on January 5th 2016

Re:Orange-Almond Upside-Down Cake

Yummy! Not too sweet, dense, and moist. When using whole orange slices in any cooked product you need to slice the oranges thinly - worked beautifully. Will definitely make again.

Posted: 10:58 am on July 4th 2014

Re:Broiled Asparagus & Orange Slices with Olive Oil & Shallots

We've been making these asparagus since the recipe first came out in Fine Cooking's quick & delicious pull out section. It's our go-to recipe whenever we see asparagus on sale or when we want a do-ahead side dish that is always a pleaser, whether for a formal dinner or a casual mid-week supper. And yes, some times the thinner orange slices do get a bit brown - that's why I always cook extra. A family favorite!

Posted: 10:47 am on March 9th 2014

Re:Berry Buttermilk Cake with Vanilla-Scented Crème Fraîche

Ive made this recipe many, many times since it first came out. The first was the most successful when I was short of baking powder and only used 3t instead of the recipes 4t. Subsequent cakes made with 4t all fell somewhat; one fell quite dramatically. A little research on ratios of cake ingredients revealed why: typical ratios of baking powder to flour are 1 to 1 1/2 t per cup of flour. This cake falls just within that range BUT also has the leavening of the baking soda which is 1/4t per cup of flour. This has 1t soda for 3 cups. It has lots of leavening, which is not always a good thing if the cake structure cant support it. So I now make it with only the 3t of baking powder and it works beautifully. Id give it 4 stars (5 stars is for truly over the top recipes in my book), but because of the challenges Ive had with it, just 3. Nonetheless, its one of my favorite Bundt style cakes.

Posted: 10:30 am on February 26th 2014

Re:Farfalle in a Broth of Wild Mushrooms & Browned Shallots

Really good and really easy to make. Can't miss dish.

Posted: 08:52 am on December 13th 2011

Re:Herb-Crusted Rack of Lamb

Also made this for Easter 2008. Easy, quick, and delicious. We didn't need to crisp the crust as it was very crisp with the regular cooking time.

Posted: 06:45 pm on April 20th 2008