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Recent Reviews

Re:Sausage with Red Cabbage and Apples

This was fantastic- we pretended we were in Austria/Germany tonight and it was right on. I always like to try a new recipe true as it's written- I did have to use grape jelly as I didn't have current jelly- but I stayed with the recipe as written. It was delicious. We used a german type sausage from Whole Foods- grilled it- and we also served roasted small red potatoes (tossed with olive oil, garlic powder, thyme). We aren't necessarily big eaters, but three of us pretty much polished it off! Thanks for a great recipe. It will go into the rotation- really easy to make this any time of the year. And certainly a very easy weeknight dinner. (think you might have non-cabbage eaters?? go for it!)

Posted: 08:37 pm on September 22nd 2017

Re:Tandoori Chicken

We've been making this recipe since it was published in 1997 and have made it dozens of times. It's an absolute favorite and guests always rave about it. Growing up, the kids always wanted this....and a couple of them are coming to visit this weekend, and this menu is their request! I follow the recipe fairly closely (no food coloring), always use boneless-skinless chicken thighs only, and it's always delicious. We serve it with grilled flatbreads (Fine Cooking June/July 2008) and Hummus with Tahini (same 2008 issue). This weekend, now that the kids are adults :-), we will start with watermelon gin punch (Fine Cooking August/September 2008)!!!!!!!

Posted: 01:23 pm on July 20th 2017

Re:Vegetable Sauté with Orange and Balsamic

This was very good and quick! Made it as the recipe directed but left out the spinach, as I didn't have any. Can't wait for my garden to provide the fresh green beans and bell peppers!Probably tripled the orange zest.

Posted: 11:33 pm on May 1st 2013