Member since Mar 2011
"This is an outstanding recipe for fried chicken. However, the recipe that Thomas Keller gave to Epicurious states that the zest, juice and shells of 2 lemons go into the brine. This recipe calls for 5 lemons. Which is correct? I used 2 lemons when preparing this dish, and it seemed spot on to me."
"This is an excellent rendition of Tartiflette. I don't know where Buttons4 shops, but Roblochon and creme fraiche are readily available in grocery stores where I shop in suburban Washington, D.C. If creme fraiche is not available and you don't want to substitute sour cream, you can combine 1/2 cup non-fat yogurt with 1 1/2 tablespoons lemon juice."
"To K9srock. I think your recipe is spot on. I use the same ingredients to make Russian dressing, although I substitute chopped cornichons for the pickle relish. I am very disappointed in the Contessa's recipe; it's really not to her standards."
"This dish was disappointing. It lacked the fresh taste of caprese salad. The tomatoes were soft and overly sweet. It was not well received by my dinner guests, however I am going to turn it into a tomato sauce for pasta and believe it will be quite nice. I am a huge fan of Ina Garten's recipes -- this just didn't cut it for me."
"This is a very tasty rendition of schnitzel a la Holstein. Having eaten more than my fair share of Wiener schnitzels throughout Central and Eastern Europe, I think it is perfectly reasonable (and often accurate) to expect to be served pork when ordering Wiener schnitzel. As in the U.S., European veal is very expensive. A schnitzel is a cutlet, usu"
"I served this recipe for a dinner party last night. While I was preparing the sauce, it tasted so brackish that I did not add the salt to the pasta cooking water and worried that the dish might be ruined. I used 50 littlenecks for 4 people and shucked all of them instead of leaving some in the shells because my guest of honor prefers them that way"
"This is a wonderful, tasty recipe and very much worth using clarified butter and creme fraiche.
To jbosch from Texas: where in the world do you find a grocer who sells clarified butter?
Clarified butter is so easy to make: I gently melt the butter (don't let it brown) and scoop up the clear, yellow liquid leaving the white bits in the bottom of "
"The commentary before the recipe ingredients calls this a 'stuffed' pasta dish covered in cream. I would love to see how one stuffs a fettuccine. In any case, while I thought the dish was tasty, it is so unhealthy that I didn't give it a very high rating. I couldn't in good conscience serve this to my family or guests while we are all trying to lo"
"Surely there is a typo in this recipe: 24 jalapenos? Indeed that would be one spicy chili sauce. Substituting cubanelles for jalapenos or habaneros would, on the other hand, produce a very unspicy sauce -- cubanelles are not hot peppers."
"Beluga caviar at $145 an ounce -- I don't think so. However, I have used domestic (California) ersatz caviar and even salmon roe (red) with this dish, and it's very nice. Two bunches of watercress for 12 egg halves is a bit much, but it does provide a tasty, peppery bite."
"This is such a tasty recipe. It's a variation and, in my opinion, an improvement on the Georgian dish called Chicken Tabaka which doesn't use lemon juice. I was grateful to Ina for using her heavy marinating dish to flatten the chicken while grilling instead of using a brick (who has a brick laying about the kitchen?) -- obvious, but I never thoug"
"I am a big fan of Ina Garten, but I must say this was one of the most tasteless, ordinary meatloaf recipes I have ever cooked. It was totally flat and flavorless. I personally like meatloaf to be dense and pate-like -- this was like eating a not very well prepared, nor very well seasoned, hamburger. ""
"This recipe was truly dreadful - a glutinous, salty, grey glob. The only thing worse would be if it used canned mushrooms, aka rubber bands. I think the meat will be more tender if it is pounded to about 1/4" thick before it is sliced and dusted with the flour. Regardless, Stroganov sauce should never be so thick. I would ditch the canned soup, ad""
"This is a very tasty dish. In a nod to the traditionalists in my family, I added a cup of frozen peas, thawed. For those who would use instant potatoes in this dish, I ask: would you substitute a Mercedes with a Traubi/Trabant?"
"All this palaver about 'real' borscht is silly. I lived for many years in Russia, and I assure you that there are as many 'real' recipes for borscht as there are grandmothers in Russia and Ukraine. It's like 'real' recipes for chili. Hot/cold, with beets/without, with meat/without, cabbage/no cabbage -- it can all be called borscht. And yes, there"
"To the person from Warren, NJ - I believe we are asked to rate and review the recipe.
This is a very tasty pot roast. I would suggest that before putting the roast in the oven that you put foil over the pot and then cover that with a lid to ensure a tight seal. I also turned the roast over when I reduced the oven temperature."
"For the person from Cortlandt Manor - I believe that most recipes using preserved lemons only use the lemon rind (not the flesh), so you probably wouldn't be able to use your lemons for this purpose. How about lemonade? I just made some fresh lemonade, and it was so much better than the commercial stuff. "