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What is the last new recipe you tried, and how would you rate it?

The last new recipe I made was Grilled Vegetable Antipasto with Herbed Chevre and Crostini:

We had it on Saturday, when a few friends stopped by for drinks before we went out to dinner. Was it good? Oh, MAN. Let's just say that after I came home from dinner late that night, I went onto Ebay and snagged my own copy of the book it came from. The Foster's Market Cookbook will be arriving at my home within a week, God willing!

What new recipes have you made recently, and how'd they turn out?

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  1. I made the Wednesday Chef eggplant sauce.... meh. It was ok, but not worth repeating. Utterly underwhelming.

    2 Replies
    1. re: linguafood

      Yeah, that one didn't look so great, to be honest. Her newest offering, the chicken thighs roasted in mustard, sounds pretty good though. And I loved her pistachio cookies when I made them last winter.

      1. re: linguafood

        ditto on this. I made something very similar this past winter and the visuals were such a turnoff, I really couldn't even eat it. I must be squeamish!

      2. I last made this potato salad with lemon, mint, and chili: http://www.dailymail.co.uk/femail/art...

        I reduced the number of green onions and used unpeeled redskin potatoes. I really wanted to like it, but for me, this recipe was just OK. It got mixed reviews from those I served it to.

        2 Replies
        1. re: ChristinaMason

          Geez, who gave you that bore of a recipe??? '-)

          1. re: linguafood

            LOL. Maybe your friend just has a magic way with potatoes that I lack. We still ate it :)

        2. I made a weight watchers cheesecake recipe and it was so terrible I put the whole thing in the bin. The crust was ground light digestive biscuits and honey. I added a bit of melted margarine thinking it wouldn't crisp without it but it was still wet and soggy. The filling had potential but couldn't really be recongized as cheesecake. Blech. A resounding failure!

          1 Reply
          1. re: crispysaltysweet

            The last recipe I made was Carne Guisada. I love this stuff and it could not be easier to make. For the chili heads, you can adjust the heat by putting more peppers or different peppers. I have made it with a couple of Jalapeno's, sometimes with Serrano's and if I'm really feeling brave and know that I'm the only one eating it I will use Habanaro.

            Carne Guisado

            • 1 pound stew beef
            • 2 tablespoons vegetable oil
            • 1 small can of tomato paste
            • 10 1/2 ounces condensed beef broth, undiluted
            • 1/2 teaspoon ground black pepper
            • 2 cloves garlic, crushed
            • 1 teaspoon chili powder
            • 1/2 teaspoon cumin
            • 1 or 2 small jalapeno or serrano chile peppers, chopped
            • 1/2 cup water
            • 2 teaspoons cornstarch, dissolved in a small amount of cold water
            Brown meat in oil on all sides. Pour off excess grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water to crock pot. Cover and cook on low for 8 to 12 hours, or until meat is very tender.

            Turn to high and dissolve about 2 teaspoons of cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice and warm tortillas, if desired.

          2. Alton Brown tres leches cake. I didn't care for it but people at the party I brought it to liked it. I think you need to separate the eggs and beat the whites for the best rise and that makes a much better cake for tres leches.


            1. Potato/Leek Soup from the ATK Family Cookbook on Sunday night. Pretty good...they use a huge amount of leeks in it (calls for 4-5 pounds of leeks/1.5 pounds of potatoes). I scaled it back a bit.

              6 T unsalted butter
              6 cups leeks (calls for 11)
              2 cloves garlic, minced
              6 cups chicken stock
              1.5 pounds red potatoes, scrubbed and cut into 1/2" cubes
              2 bay leaves
              1 T fresh thyme, chopped.
              Salt and pepper to taste

              Melt the butter, add the leeks and garlic. Sweat for 15-20 minutes. Add the remaining ingredients, bring to a simmer and cook for an additional 15 minutes, until potatoes are tender. Smash some of the potatoes against the bottom and sides of the pan to thicken soup slightly. Adjust flavors with S&P, as desired.

              Overall I liked the recipe, but even at the scaled back ratio I used, the leeks were a bit overbearing. I want to try a creamy potato/leek soup next.

              1. Per a suggestion I found somewhere on this site, I tried Cook's Country TV's Meatballs and Marinara. It was delicious over pasta and since I had so much left over I turned the final third into a fab vegetable and meatball stew. I printed this off from the cookscountrytv.com web site on May 19th but looking back at the site now I see that you have to be registered to see that particular recipe.

                2 Replies
                  1. re: toveggiegirl

                    So you can, which is puzzling. Just out of curiosity I tried accessing the recipe after reading your post, first going to cookscountrytv.com's home page and using their search window. I got to the recipe but with the details blurred and a window telling me that "The page you requested is available, FREE, to registered users of CooksCountryTV.com
                    REGISTER NOW. IT’S FREE."

                    Thanks for taking the time to reply. It appears that if you have the full path to a CCTV recipe you can get there without being registered. If you use their search engine, you do have to be registered. I used to be registered ("FREE") on this site but bailed when they went through a phase of sending me emails what felt like every five minutes.

                1. This cuban-style pork roast got 4 stars from the whole family and will be on regular rotation in my kitchen. Two cups of oregano is a LOT, but I planted some outside years ago and it grows easier than weeds!


                  1 garlic head, separated into cloves and peeled
                  1 tablespoon kosher salt
                  1 tablespoon whole black peppercorns
                  2 cups loosely packed fresh oregano leaves
                  1/4 cup olive oil
                  2 tablespoons white wine vinegar
                  1 (4- to 4 1/2-pound) bone-in pork shoulder

                  1. I made Alton Browns pretzel recipe a couple of weeks ago and thought them just ok.
                    I have a fabulous pretzel recipe I fell in love with a couple years ago, but I misplaced it somewhere and was too rushed to go looking. Live and learn.
                    The pretzels weren't bad, just not memorable. I added some dark beer to the boiling solution, since I remembered that much of the favored recipe, but the dough itself is missing something. I need to drag out the bag of recipes in need of organizing and find it so I can compare.
                    These were for a friends birthday (she loves pretzels) which I boxed up with love and delivered, but I couldn't stop myself from mentioning, "these aren't as good as the other one's I've made, eat them with mustard". I know, bad, bad. Apologies to Julia Child.

                    4 Replies
                    1. re: rabaja

                      If I lived in NYC I'd visit the pretzel shop, but as it is, these are on my to try list: http://www.marthastewart.com/recipe/s...

                      These look good, and authentic, too: http://confectionsofamasterbaker.blog...

                      1. re: greygarious

                        Finally dug out my favorite recipe. It calls for buttermilk, brown sugar and bread flour, no wonder they are so much better!
                        Thanks for the above links too, will have to have a pretzel bake-off one of these days.
                        Will gladly post the recipe if anyone wants it.

                        1. re: rabaja

                          i'd love to see your recipe. TIA!

                          1. re: Emme

                            One note: this is a pretty big batch. I do these for work events and use a large Hobart. You could easily halve the recipe and use a KitchenAide or similar stand mixer, or by hand if you so choose.

                            Here you go...

                            2 c warm water (100F or so)
                            5 t yeast
                            1 c buttermilk
                            1/2 c brown sugar
                            1 T sugar
                            2 T oil, grapeseed or something neutral
                            8 c bread flour
                            2 T salt

                            >Proof your water and yeast, I generally add a pinch of sugar here too. I like to see the foaming action. I do this in the hobart/kitchenAide bowl.
                            >Add the buttermilk, sugars and oil to the mixing bowl, then add dry ing.'s last. Knead on low until dry is incorporated, then knead on Med for 2 minutes or so. Transfer to an oiled bowl, cover and let proof 1 hr.
                            >Prepare sheet trays with buttered parchment. Portion and roll dough into pretzel shape. (I usually weigh my dough balls as I roll them, for consistency, but it's really up to you. I think 1 oz gives you a nice, small pretzel but my memory is failing me a bit here). Cover with additional buttered parchment and refrigerate45 min to 1 hour.

                            POACHING LIQUID

                            16 c water
                            1/2 c beer (I use Fat Tire)
                            1/2 c baking soda
                            1/2 c brown sugar
                            >Simmer above together in large pot. Preheat oven to 450F.
                            >Poach pretzels in simmering liquid, for 10 seconds per side. Transfer to silpat-lined trays*. Brush with melted butter and sprinkle with fleur de sel. Bake 8 Min, rotate and bake until golden, about 7 min more depending on the size you went with.
                            *Silpats are your friend here. I forgot this ONCE and had a terrible time with them sticking to parchment once they came out of the oven.
                            Hope you enjoy them as much as we do, I will have to make a batch soon so I can verify my notes here.

                    2. I recently tried a few from Staff Meals at Chantrelle (library checkout) We made the oven ribs with some of the sauce saved for grilled chicken, cucumber, red onion and Chinese sausage salad and braised lamb shanks. I also made the borscht. I was not impressed enough with any of them to make again and will mostly likely ditch most of the borscht. It made a lot and my husband is not a big beet fan. Glad I didn't buy the book!

                      1 Reply
                      1. re: tomatoaday

                        Surprised to read this. I've had this book for a long time and have liked nearly everything I've made from it--although I've never made any of the recipes you mention. Just a few that I remember offhand: Mussel Soup with Saffron, New England Clam Chowder, Wild Turkey Glazed Ribs, and Linguine with Clam Sauce (one of the better versions I've ever tried).

                      2. I have been making Mark Bittman's recipe for pizza crust for some time now with very good success, when my daughter begged me to try her Californian friend's recipe which she said was the "best."

                        The recipe called for a cup of semolina in addition to the usual flour, water, olive oil, salt, yeast... It was blah. I think it is just possible her friend's water could have made a difference... or maybe it was the semolina... anyway it's back to Bittman.

                        1. I made a quick bread with mashed bananas and oat bran. It was from a yellowed newspaper clipping I had tucked away. A pretty light recipe. I did really end up liking it and have made it a couple times since. Not too sweet and the oat bran flavor and texture in it is nice. It's been a good pretty light breakfast. (When I can avoid slathering it with butter.)

                          2 Replies
                          1. re: karykat

                            No white flour in it? If not, can you please post the recipe? I love using ground oats and oat bran for baking, pancakes, etc. Thanks!

                            1. re: Val

                              Yes, there is white flour in it. Equal parts of oat bran and white flour.

                          2. Looking for a quick, light, recipe last week, my husband and I made a sugar snap pea, ricotta and caramelized onion with orechiette recipe from Bon Appetit's "Spring pasta ideas" on their web site.

                            It was really, really easy to make and surprisingly good. I've already made it again :)

                            1 Reply
                            1. re: anakalia

                              That reminds me of a pasta dish I made last week: sugar snaps, lemon juice & zest, fresh mint and feta. It was something I'd pulled from one of the parenting magazines I mysteriously developed a subscription to when I had a baby, but was surprisingly good - easy and light on a scorching summer day.


                            2. I made Caroline1's recipe for the cake from Omar Khayyam's in San Francisco (a now defunct restaurant). Delicious!!! Went home last night to find that somewhat sweets-averse M had had a whopping great wodge of it yesterday afternoon.

                              10 Replies
                              1. re: buttertart

                                Can you post a link to it? Thanks~

                                1. re: chowser

                                  Caroline1's recipe can be found over here: http://chowhound.chow.com/topics/7140... (thanks maplesugar)

                                  1. re: buttertart

                                    buttertart, there's something wrong with the link...

                                    1. re: goodhealthgourmet

                                      When someone copies and pastes one of the truncated links as they show in CH posts (with the ellipsis), the link ends with the ellipsis, and doesn't work. You have to get the full URL from the page/permalink and post it; it'll still apear truncated, but the full thing is there. That was the problem above.

                                    2. re: buttertart

                                      Could you repost hte link? Not working

                                        1. re: goodhealthgourmet

                                          <placing jeweled crown on ghg's head> YOU are the queen!!!! thanks!

                                          1. re: goodhealthgourmet

                                            Thanks (and I love her detailed description!)!

                                    3. On Wednesday or Thursday (can't remember which day!) I made this:

                                      Pan-Seared Tilapia w/ Chile Lime Butter

                                      I'd give it a solid B. It was tasty, dead simple, and I had some leftovers in a salad for lunch the next day. I'd probably make it again.

                                      7 Replies
                                      1. re: Glam Foodie

                                        That is a great recipe.... You can do that with Skate also, and it comes out really nicely.....
                                        Serve it over some Grits, grilled corn and perhaps a Watermelon salsa, and you are have the perfect summer meal....

                                        1. re: hill035

                                          Yum, I haven't had skate in a while! And watermelon salsa sounds fabulous; do you happen to know of a good recipe?

                                          I did have my tilapia with some grilled corn, and it was so good.

                                          1. re: Glam Foodie

                                            I sure do - I am working on a cookbook, but until it is ready, let me give you the short hand version... extrapolate from here....
                                            Skate is so easy, dust it lightly in flour, and cook it almost like tilapia just a touch less, 2 minutes per side on medium high heat should do the trick, and create a nice crust.... a squeeze of lime juice while cooking adds a nice depth to it.....
                                            Watermelon Salsa - one of the most refreshing things I have ever made - Watermelon pieces, chopped onion, jalapeno, garlic and cilantro. Add lemon juice, and if possible let sit for a couple hours overnight - this will give everything a chance to marry together. Just before serving add a touch of pepper and some salt to taste - the salt brings out the sweetness in the watermelon. Turn this into tacos as well, and throw in some avocado :)
                                            Chef Christopher C. Hill - Exec Chef, 3Way Cafe

                                            1. re: hill035

                                              Thanks for posting this, it sounds awesome. I've been looking for something different to get me excited about watermelon again (lol, I can't believe I typed that). Anyway, I'm definitely trying this when watermelon is in season here.

                                              1. re: sgogo

                                                where do you live? It is perfectly in season here!! buy two, and save one to inject with Vodka.. that will get you excited about it again :)

                                                1. re: hill035

                                                  Southern Ontario. Definitely not ready yet, although pasty supermarket ones are always available should I be too impatient.

                                                  1. re: sgogo

                                                    Lucky you, great peaches and melons coming up in a month or so. Have some Red Havens and Elbertas for me please. Nothing better than Ontario tree fruits (and berries, and melons, and tomatoes).

                                      2. For the first time ever, I overcame my fear of cooking Thai food and made a simple Thai lemon grass soup. I made a few substitutions (as suggested) - ginger for galangal, and lime juice in place of leaves. I also added in some fresh pineapple chunks, and some Thai basil. I have to say, I was really pleased with it, and my husband was THRILLED that I made this soup. Turned out really well.

                                        Here's the link:

                                        2 Replies
                                        1. re: Cachetes

                                          Congrats on your first foray into Thai! Isn't it delectable? Your soup sounds fantastic by the way. :)

                                        2. I made a double batch of a lentil salad recipe from Anita Stewart's Canada cookbook for a family picnic and work potluck. It's so dead easy, just saute vegetables, add a can of lentils and heat until warmed, then add a tablespoon or two of balsamic vinegar, and parsley. I've made it a few times, and like it best at room temp. It's surprisingly flavourful, the vinegar adds a nice depth. Although I noticed this time that the lentils were a bit too mushy - I'm thinking of cooking my own and adding them, that way I can control the type of lentil and use one that holds it's shape a bit better.

                                          1. So I tried the Wednesday Chef's mustard roasted chicken legs tonight, because I like mustard and we had precisely two legs in the freezer, so it felt like kismet.

                                            Unfortunately kismet turned out to be nothing special. I used dijon mustard, and fresh tarragon and sage, along with some dried thyme because it was what I had on hand. The end results were fine. Nice flavor, but a little underwhelming. Maybe it was the panko? I'm not a huge fan of panko. If I repeat it, I'd probably add some garlic and cayenne or tabasco to give it all a good kick.

                                            1 Reply
                                            1. re: Jadore

                                              Don't bother making that one again, and try this instead!

                                              Chicken Thighs with Creole Mustard Orange Sauce

                                              My mouth waters just remembering the last time I made these. I served them for four people with grilled pineapple rings on top of the chicken, basmati rice with herbs, and steamed haricots vert, and everyone raved. I don't know how spicy you like it, but I added in some dried red pepper flakers and a smidge extra hot sauce, and it was great. I also added some extra orange zest in there, to really get that citrus flavor going on. The reviews suggest sriarcha as well, and I think I might just try it.

                                            2. I made the "light brioche" hamburger buns from the ny times article (easily googled). Although I agreed w/ the commenter who said it is absolutely not brioche, it was a PERFECT hamburger bun. I acutaly made them for pulled pork sandwiches. My only changes were subbing in 1/2 cup of ww flour and putting a mix of wheat germ, sesame seeds and poppy seed on top. Great, straight forward recipe.

                                              1. I tried a Chicken and Rice recipe you cook in a rice cooker from "Food and Wine" and it fried my rice cooker! Granted, my rice cooker was 8 yrs old and not a top brand, but I will miss it.

                                                No, the dish had not finished cooking when it died. I took out the inner pot with all the ingredients in it and continued cooking it in a makeshift bain marie (double boiler). It cooked up fine. But after all that, the recipe was only so so.

                                                1. Rad Na from Rasa Malaysia. I was generally loyal to the recipe, though I used a little black bean paste in place of the taucheo and I sugared the broccoli to get more caramelization than one typically gets on a domestic burner, but the sauce itself is kind of meh. I guess I'm just not big on chicken and broccoli.

                                                  1. I love The Foster Market Cookbook--Ihave her other one too. Beautiful pictures.

                                                    1. I had some sugar snap peas to use up and I made this recipe that also has shrimp and corn. It made for a nice light weeknight meal.


                                                      1. Keller's Wild Sturgeon recipe from "Cooking Under Pressure" -- fiddly, but fantastic. Never cooked sturgeon before, but this came out perfectly.

                                                        3 Replies
                                                        1. re: pikawicca

                                                          What does sturgeon taste like and what is the texture of it?

                                                          A lake near my parents' hometown is a big sturgeon lake (or was) and I've always been curious about the fish.

                                                          1. re: karykat

                                                            Delicate, sweet white fish. I'd heard that it can be tough,but this was very tender. Not flaky, though, more like a well-cooked monkfish.

                                                        2. Lentil Sweet Potato soup, adapted from Ad Hoc At Home

                                                          It was great!

                                                          1. I made sweet and sour eggplant last night from allrecipes..My husband barely eats veggies and ate this right up.

                                                            I used 2 long asian eggplants like the recipe called for. Great side dish keeper

                                                            2 Replies
                                                            1. Already posted the last new recipe, the pork that I'll cook again this holiday weekend. Here's the recipe just before that one that I will also re-make this weekend.
                                                              Italian Limoncello
                                                              15 thick-skinned lemons
                                                              2 bottles (750 ml) 100-proof vodka (see Note)
                                                              4 cups granulated sugar
                                                              5 cups water

                                                              except I used 12 or 13 lemons - peeled just the first one and zested the rest; 1.75 liter 100 proof vodka; maybe 3 weeks; 2 C sugar in 2 C water simple syrup. I've gotten out the ice shaver and will be serving the first bottle over the holiday so must get the second bottle going.

                                                              Fred T's original recipe http://www.newsobserver.com/cgi-bin/n...

                                                              story http://www.newsobserver.com/2010/04/1...

                                                              1. One of those nights when I had limited food in the fridge, but I had everything in Pasta with Fried Eggs, Caramelized Onions, and Bacon from Epicurious.com. It was really good, you fry the eggs before tossing them with the other ingredients so it's carbonara-like, but deliciously different. My daughter and I inhaled it!

                                                                1 Reply
                                                                1. I finally tried this recipe


                                                                  which is supposed to be an accurate rendition of Momofuku Bakery's Crack Pie. It was good, but not great. I took it to a potluck, and half of it got eaten (there was a ton of food, so nothing got finished), but I didn't hear a single comment. When I make something for a potluck, I'm not satisfied unless I get at least a couple of compliments, preferably of the "WOW!! Who made this one?" variety.

                                                                  Our verdict: Meh. Not really a keeper--I have plenty of better dessert recipes. And it's certainly not worth the $44 they're getting in New York, unless theirs turns out a whole lot different than mine!

                                                                  7 Replies
                                                                  1. re: MsMaryMc

                                                                    Know exactly what you mean about the potluck accolades ;-)

                                                                    1. re: MsMaryMc

                                                                      I'm totally the same way. Which recipes do you get compliments for? I have a couple potlucks coming up...

                                                                      1. re: onecaketwocake

                                                                        Here are a couple of my standards that usually get the required responses:

                                                                        Thai Rice Salad with Peanut Dressing

                                                                        Quiche Lorraine
                                                                        (This is the Cooks Illustrated version and it's the best I've had. The trick seems to be using really good, cave-aged Gruyère cheese.)

                                                                        1. re: MsMaryMc

                                                                          Do you boil and strain the rice in that salad, or steam it?

                                                                          1. re: ChristinaMason

                                                                            I've always boiled it--basic long-grain white rice, made by the directions on the bag.

                                                                          2. re: MsMaryMc

                                                                            salad sounds yummy. what do you normally serve it with?

                                                                      2. I made the lime tart with berries on the June cover of Bon Appetit this week and it is fabulous! So so good.. I'm going to make it again with a homemade raspberry curd...

                                                                        1. I made the Cook's Illustrated Blueberry Pie http://www.cooksillustrated.com/recip... and it was AMAZING!!!! I even forgot to dot the top with butter (was distracted by the 16 month old trying to "help") and it turned out to be one of the best pies I've ever made.

                                                                          1. I made Smitten Kitchen's Spring Asparagus Pancetta Hash:

                                                                            It was wonderful. Simple, easy, and enhanced by some gorgeous aspargus we found at the Farmer's Market, not to mention some purple potatoes mixed in with Deb's recommendation of Yukon Gold. And we did fry eggs on top, and they WERE delicious. I wish I'd taken a picture before it got devoured, because it was truly beautiful.

                                                                            1 Reply
                                                                            1. re: Diamond

                                                                              This sounds and looks delicious!

                                                                            2. Made the Spinach & Artichoke Salad with CousCous cakes and Feta from Fine Cooking
                                                                              June/July 2009. DH,a Northerner who doesn't like grains (grits, rice, couscous, barley) didn't think too much of it, but I, a Southern girl, thought it terrific. Cooling, easy and soooo
                                                                              tasty. Recipe is probably available on line by now and it's a keeper.

                                                                              1 Reply
                                                                              1. Thomas Keller's Buttermilk Fried Chicken from the Ad Hoc at Home; suffice to say it is the BEST I've ever had and have no need to ever use another recipie!

                                                                                1 Reply
                                                                                1. re: gmk1322

                                                                                  This is a very good recipe, but we strongly prefer the Deviled Fried Chicken recipe on epicurious.

                                                                                2. I tried 4 new things (new to me!) this weekend at my July 4th party...

                                                                                  Sun Dried Tomato and Pesto Torta -- my guests liked it, though I am not sure if I did. It did look good! May or may not make it again in the future.


                                                                                  Nigella's Watermelon, Feta and Black Olive salad -- I was always curious about this one and it gets a lot of love on this board, so I tried it. Did not like it, nor did my guests. Will not be making it again.

                                                                                  And two Barefoot Contessa recipes: Pan fried onion dip -- I am a big fan of BC and I thought this was great. Will make it again, though not soon as it has about a million calories!

                                                                                  Also BC's Orzo with Roasted Vegetables -- Loved this too. I left out the feta since I was putting feta in the watermelon salad. Was fantastic without the feta...next time I will add it.

                                                                                  3 Replies
                                                                                  1. re: valerie

                                                                                    The 2 BC recipes are both so tasty! That onion dip is addicting, so watch out:)

                                                                                    1. re: valerie

                                                                                      i made the torta - or something strikingly close. while it was appreciated, it was the only thing left at that particular party. i think, in the end, it sounds like a better idea than results. and the sum total really doesn't exceed that of the parts.

                                                                                      1. re: valerie

                                                                                        I love BC's orzo with roasted vegetables! Definitely add the feta next time.

                                                                                      2. I got my last recipe straight from the Chow--the Corn and Tomato salad that was part of their Fourth menu. I got some fantastic fresh-off-the-stalk corn and some beautiful heirloom cherry tomatoes ... for something that was about ten minutes work it turned out incredibly well. I had to hide the leftovers from my husband so we can have it again tonight!

                                                                                        2 Replies
                                                                                        1. re: MandalayVA

                                                                                          That sounds wonderful! What specifically did you do with the corn and tomatoes?

                                                                                          1. re: Jadore

                                                                                            Just put them in a bowl and mixed them with an olive oil and lemon juice dressing and added some red onion and fresh basil. Fantastic.

                                                                                        2. I made Smitten Kitchen's mango slaw with cashews and mint, and it was utterly delicious! I added more red pepper than it called for, and plenty of the juice from the mango, and my husband and I finished all of it! I'm definitely going to make this one again; it was dead simple, minus taking a little time for julienning some produce.

                                                                                          1. Smitten Kitchen's Swiss Chard & Garlic Chips recipe with a few mods. I've never had swiss chard before, picked some up last week at the farmer's market. I bought 2 more bunches this week!

                                                                                            1. hello, I'm a newbie & just spent the past 1/2 hour happily reading through all the recipes you all posted (behind a closed door so it would look like I was working, ahem). this is such a fun topic! I've printed out a bunch of your suggestions. Thank you!

                                                                                              1. I made the Flan Imposible (aka ChocoFlan) yesterday from the new Rick Bayless cookbook Fiestas at Rick's. This is flan and chocolate cake all in one.

                                                                                                You put the caramel in the bottom of the baking pan, then the cake batter and top it all off with the flan mixture. As it cooks the cake and flan layers change places. When it comes out of the oven the flan has sunk to the bottom of the pan and the cake has risen to the top. Once it's flipped over and unmolded the flan and caramel are once again on top and the cake on the bottom.

                                                                                                It was very good, I'd make it again.
                                                                                                I'm at work, but will try and post photos when I get home tonight

                                                                                                14 Replies
                                                                                                1. re: DiningDiva

                                                                                                  That sounds wonderful, just got the book too, must try!!!

                                                                                                  1. re: buttertart

                                                                                                    This recipe is good, but I'm somewhat disappointed in the book. The cooking time was off by 20 mintues on this recipe. There are issues with a lot of the other recipes not exactly working as written. Yields are incorrect, timing is incorrect, amounts on some recipes don't seem to be right. One of the things I always liked and admired about Rick's recipes was that they were structurally very sound and accurate. Not so much with this cookbook, the attention to detail just doesn't seem to be there.

                                                                                                    1. re: DiningDiva

                                                                                                      Grr. The only chef I counted on to get his books right given all the previous ones.

                                                                                                      1. re: buttertart

                                                                                                        I feel your pain. I have all his other books and have found the recipes to be very sound. That's why I was so surprised when I started encountering some issues with recipes in this book.

                                                                                                        You might want to check out this thread - http://forums.egullet.org/index.php?/... - where there is a guy more or less cooking his way through the book. A number of posters have mentioned some of the inaccuracies they've enocountered.

                                                                                                        I know Rick has a wonderful and dedicated support team working for him, but I'm wondering if he's spread a bit too thin these days.

                                                                                                        1. re: DiningDiva

                                                                                                          I shall, thanks. His career has really taken off lately - more power to him for that.

                                                                                                          1. re: buttertart

                                                                                                            I agree with that. He's really as nice in person as he appears in his shows. And, he has worked really hard to get where he is. He's got a radio show starting tomorrow on Sirius radio, a Twitter contest going on the new book, and a contingent of fans (groupies) is lobbying Dancing with the Stars to add him as a conestant!!

                                                                                                            1. re: DiningDiva

                                                                                                              Holy cow, when does the man sleep???

                                                                                                      2. re: DiningDiva

                                                                                                        I truly think that cookbook publishers are cutting back on proof-reading and editing, in order to keep profits up. Pretty disgusting in a field where accuracy can be all-important.

                                                                                                        1. re: pikawicca

                                                                                                          That may be true, but unfortunately I think that when recipes just don't work as written, it is often due to lack of testing and refining on the part of the authors (recipe testing for cookbooks is almost always a responsibility and expense of the authors').

                                                                                                          1. re: pikawicca

                                                                                                            Unfortunately, all book publishers are cutting back on proofreading and editing. They won't spend the money.

                                                                                                            1. re: NYCkaren

                                                                                                              The errors I've been finding in the book are not related to proofreading, they're related to recipe testing, something a proofreader is probably not going to find.

                                                                                                              My gripe with this cookbook and the recipes I've tried - or that people I know have tried - has more to do with the structural integrity of the recipe and whether or not it works. A recipe in which the baking time for a cake is off by 20 minutes is a big error. A beverage recipe where the yield is for 48 oz of product but there is only 16 oz of fluid is an error. These are not errors I'd expect a proofreader to find. These are errors I'd expect competent recipe testing to find.

                                                                                                      3. re: DiningDiva

                                                                                                        Your post made me remember a discussion of flan cake from a few years ago. I guess there were recipes going around and it was a sensation, but it was a cake mix + etc. kind of thing.


                                                                                                        1. re: Caitlin McGrath

                                                                                                          Funny thing, I was just this week given a recipe for a yellow cake mix + condensed milk etc flan "coffee cake". It got raves from the person handing it over but I haven't tried it yet. Thinking of it for my next trip to Iowa family, it serves a gang.
                                                                                                          I'm not a purist really but I don't think I've ever once bought a cake mix myself - my mom (THE pie baker) used to use them and I loved her cakes.

                                                                                                          1. re: Caitlin McGrath

                                                                                                            Concept is similar, but the chocoflan in Fiestas is not made with a mix. Rick does recommend using a prepared cajeta sauce (like Coronado) but it's the only convenience product in the recipe. I actually don't like 100% goat milk cajeta so I made my own caramel sauce and used it instead of the recommended cajeta.

                                                                                                            The recipe also recommends using a 10" cake pan at least 3" deep. I happen to have a 10" springform so that's what I used and it worked out just fine.

                                                                                                            The batter is made from scratch and really simple. The flan is made in a blender from eggs, a can of evaporated milk, a can of sweetened condensed milk and I think some vanilla. Sauce goes into the bottom of the pan, followed by the batter. Level and smooth the batter and then pour the flan mixture over the entire top, almost like it's floating on top. Rick had a really good suggestion that worked really well. He suggested pouring some of the flan mixture into a ladle and then slowly pouring the mixture from the ladle over the cake batter. This allows you to control the weight of the flan being dispensed and the speed at which it is hitting the cake batter. Less flan mixture at a slower rate of speed on the pour-over made fewer craters in the top of the batter and allowed for evenly covering the top of the batter.

                                                                                                            I travel in Mexico frequently where they have these crazy little cooking magazines on all the newsstands. Most of them are only about 30-35 pages long and they focus on only 1 or 2 dishes...like 50 variations on tacos, or 20 pages of chicken recipes. I seem to be addicted to these things and usually end up coming home with at least 3 or 4. I picked up one of these magazines last year that was entirely devoted to "Flan Imposible". They have every flavor imaginable and they made them in every shape pan imaginable. ALL the recipes used a boxed mix for the cake base. My next project is use Rick's recipe as the base and adapt it to the flavor profiles (like chocolate peanut, lemon-lime, coconut guava, etc) that were featured in the little cooking mag.

                                                                                                            Rick has made this recipe on his cooking show and I believe this recipe may actually be on his web site, it was at one time. I can post it here - paraphrasing of course - for anyone interested. the cake was really good and it holds pretty well.

                                                                                                        2. It may not be the most recent, but one that blew DH and I away was Cherylptw's Sweet Potato Hash. It is something I would not have tried (usually only use sweet potatoes for fries or at holidays - I know - lame excuse). But with her recipe, we just loved it. Now I have had to pass it on to other family members & friends as well. It was the perfect combination of flavors. On a scale of 1-10, we gave it a 15 and keep on making it!!!! (Thank you Cherylptw - I will be forever grateful)

                                                                                                          5 Replies
                                                                                                          1. re: boyzoma

                                                                                                            link to recipe, please? Thanks!

                                                                                                            1. re: Val

                                                                                                              Absolutely. You will love these. I couldn't quickly locate the link, but here is her recipe:

                                                                                                              Sweet Potato Hash
                                                                                                              Cherylptw was the grand prize winner...

                                                                                                              5 cups peeled & diced sweet potatoes
                                                                                                              3 tablespoons olive oil
                                                                                                              ¼ cu red bell pepper, chopped
                                                                                                              ¼ cup onion, chopped
                                                                                                              ¼ cup celery, chopped
                                                                                                              1 teaspoon fresh jalapeno, seeded & chopped
                                                                                                              2 cups granny smith apples, peeled & diced
                                                                                                              1 tablespoon fresh ginger, grated
                                                                                                              2 teaspoons kosher salt
                                                                                                              1 teaspoon white pepper
                                                                                                              3 tablespoons brown sugar
                                                                                                              2 teaspoons cilantro leaves, chopped
                                                                                                              Add the sweet potatoes to a large saucepan or dutch oven, cover with water and simmer 5 minutes. Drain the potatoes; using the same saucepan, add the olive oil and bring to medium low temperature. Saute the red bell pepper, onion, celery and jalapeno pepper for three minutes. Stir in the sweet potatoes. Cook, stirring for five minutes; stir in the apples, ginger, salt, white pepper, brown sugar and cilantro. Continue to cook potatoes, stirring to evenly caramelize, for 10-15 minutes.
                                                                                                              You can sub parsley for the cilantro if you don't care for it.

                                                                                                              1. re: boyzoma

                                                                                                                Surely you are mistaken and I can't believe I read thru that thread twice...are you talking about Cheryl's BBQ potatoes? Cuz I don't see ANYthing about sweet potato hash! thanks, (I think) boyz!

                                                                                                                1. re: Val

                                                                                                                  My mistake. I posted the BBQ instead of the Hash. I edited my link with the correct recipe since I couldn't quickly locate the link. (I had copied the recipe to my off-line book).

                                                                                                                  OK - I found the original link Cherylptw posted. Here it is:


                                                                                                                  1. re: boyzoma

                                                                                                                    thanks!!! will try the sweet potato recipe very soon!

                                                                                                          2. I made a Martha Stewart Baking recipe on Sunday for Zucchini and Cranberry muffins. We were all happy with the results. I don't experiment with baking recipes (meaning switch things around), I've learned my lesson.

                                                                                                            1. Mango slaw with cashews and mint that the OP posted on the WFD thread last week....it was superb!


                                                                                                              1. I've done two, and I've loved them both.

                                                                                                                No Knead Bread from Cook's Illustrated. Un.Be.LIEVABLE. I never thought you could take a sticky glob of weird looking dough, throw it in a dutch oven, and have a gorgeous, rustic artisan loaf of bakery quality bread in 45 minutes. To anyone reading this who hasn't tried it: GO. Make it. Use a Le Creuset or a covered Pyrex or casserole and enjoy it!

                                                                                                                I also did Laura Calder's Coconut Lime Flan. I only had a bite (I'm having more tonight!) but it was really good; a classic creme caramel with a tropical bit of a twist. The rum isn't half bad either. ;D

                                                                                                                1. The last new recipe I tried was from chowhound–Beer Braised Pulled Pork. It was delicious.


                                                                                                                    1. re: lilmomma

                                                                                                                      I made the buttermilk dressing from smitten kitchen to put on bokchoy and red cabbage. It was too sour, not enough sweet. It wasn't what I expected. I made it this morning to eat when I get home from work. Maybe it will taste better after it sits awhile.

                                                                                                                    2. The last two recipes I made this week were Barefoot Contessa recipes. I saw a post on the board about someone making BC's Roasted Vegetable Torte and wondering why it didn't come together well. I tried it, and it came out great! I admit, I held my breath while unmolding it, praying it wouldn't slide off the plate! I knew I was taking a chance unmolding it in front of my boss, but I did it anyway, lol. The only change I made to it, was I added several dabs of pesto in between layers. I would definitely make this again.
                                                                                                                      The other dish I made, on the following night, was BC"s Roasted Vegetables with Orzo. The family I cook for doesn't usually eat pasta or rice, so I rarely make it for them. However, they had 4 guests for dinner, and I thought maybe the others would want a pasta type dish.To be honest, the real reason I made it is because I wanted to try it, lol. I really liked it, and would make it again, but not for my boss. It had all the flavors and vegetables they like, but the dreaded pasta is like poison to them.

                                                                                                                      1. LAst night for dinner I made Lamb and cucumber kebabs with feta sauce - I tore the recipe from the June issue of MArtha Stewart Living. It was easy and delicious - great Greek flavors and the hardest part of the prep was trimming the lamb.
                                                                                                                        I'd highly recommend it.


                                                                                                                        1. I made a stovetop pulled pork recipe this week from a Food Network recipe, and while I thought it was delicious, it was way too hot for my family. Chipotle peppers and cayenne --I left out the cayenne and it was still to hot for them.

                                                                                                                          1 Reply
                                                                                                                          1. re: RGC1982

                                                                                                                            This afternoon I'm going to make Alton Brown's guacamole - a recipe I've made many many times before. Where it calls for onion I use red onion. It's delish!

                                                                                                                          2. Hat trick yesterday:
                                                                                                                            CI creamy gazpacho - a lot of work and OK but not my favorite style
                                                                                                                            Ottolenghi "Plenty" fresh corn polenta with eggplant sauce - very very good (more on both of these on the most recent What's for Dinner thread)
                                                                                                                            St Honoré cake - a lengthy disquisition on this on the most recent What are you baking thread) - a hell of a lot of work but very instructive of techniques and a fabulous result.

                                                                                                                            1. I just made two winners which is rare. The eggplant parmesan winner submitted by Nancy Jo on food52 is the best I have ever eaten. And the carnitas and pickled onions recipe on David Lebovitz's blog are mind blowing!

                                                                                                                              7 Replies
                                                                                                                              1. re: clbeth

                                                                                                                                Today I was on a cooking roll and 2 out of the 3 recipes were definite keepers.

                                                                                                                                Eggplant & Basil Camponata Salad and Cucumber Salad with Greek Yogurt, Lime, and Mint both from Fast, Fresh, and Green. The eggplant was definitely a keeper with a lot of flavor. The cucumber salad...I loved the sauce but wasn't a huge fan of it mixed with the cucumber.

                                                                                                                                I also made lamb burgers with sundried tomato by Giada. It's on foodnetwork and my changes were using parm instead of romano, no breading, and no proscuitto. It was delicious.

                                                                                                                                1. re: italy531

                                                                                                                                  Where did you get the camponata recipe from?

                                                                                                                                        1. re: skippy66

                                                                                                                                          oh ok. that's what i thought it might be, just wasn't sure.

                                                                                                                                2. re: clbeth

                                                                                                                                  @clbeth....hmmm....that food52 blog is pretty nifty, I must say! Haven't ever heard of it....I like the idea of that eggplant parm because it has NO egg-dipping! and no frying in oil!!!! Might check that out soon! thanks for the tip!

                                                                                                                                3. I made Edna Lewis's fabulous beets in vinaigrette from epicurious. http://www.epicurious.com/recipes/foo...
                                                                                                                                  It could not have been simpler (I used a shallot instead of the onion called for in the recipe) and my husband had thirds. Best beets I've had in a long time.

                                                                                                                                  1. I went on a cooking binge this weekend, since my parents came over for dinner.

                                                                                                                                    Braised Lettuce Crostini: I used ricotta because my father won't eat goat cheese; the cheese was too bland and the lettuce came out soggy and slimy. Not sure what (if) I did wrong. Will not repeat.

                                                                                                                                    Peach Soup with Ceviche: I used bay scallops instead of crab in the ceviche. This was delicious (and I'm not a sweet soup fan) - sweet but spicy from the radish and jalapeno. Definitely a keeper, and soo easy.

                                                                                                                                    Nigella's Watermelon Salad - It was great day-of, but I didn't like the leftovers at all.

                                                                                                                                    Grilled Pork Burgers: These were highly recced by the board, so I was excited to try them. They smelled heavenly when I was prepping them, using chorizo from a local farm and Niman Ranch applewood smoked bacon. I also omitted the chiles but added a touch of cayenne, and topped them with aioli, manchego and arugula (not the romesco). Once on the grill, they shrunk at least 50% into tiny round balls. Is that normal?

                                                                                                                                    Corn Boats with Zuchinni: The boats were actually easier to make than I expected, but even though it was cute, I'll never do that again. Plus, the corn would have been better grilled not sauteed, and I didn't think the pepper jack added anything (and I'm a cheese freak!). Leftover filling will be mixed with black beans and salsa to make veggie tacos.

                                                                                                                                    Yogurt Panna Cottas with Honey: I added 1 teaspoon of vanilla to the mixture, and served them topped with blueberry honey, fresh blueberries, and golden raspberries. Light, delicious and super easy, a definite keeper.

                                                                                                                                    1. Wild Maine Blueberry Soup from Marjorie Druker's New England Soup Factory cookbook. It is fabulous. A real summer treat!!!

                                                                                                                                      2 Replies
                                                                                                                                      1. re: jenni49

                                                                                                                                        Sounds awesome...care to share the recipe?

                                                                                                                                      2. Banana cupcakes with cream-cheese frosting - low fat, and surprisingly moist and tasty! I left out the walnuts so they were even healthier (didn't think the nuts would really add to the overall flavor).


                                                                                                                                        1. I made stuffed zucchini from a post on this thread
                                                                                                                                          It was delicious and I'm looking forward to using the ones I have stuffed and frozen

                                                                                                                                          White Rice
                                                                                                                                          Olive oil
                                                                                                                                          1 can chickpeas

                                                                                                                                          Saute a few cloves of chopped garlic. In the same pot, cook up a white rice. If you use a rice cooker, just put the garlic into the rice cooker. Make sure to undercook the rice- you want it edible but with a very obvious crunch to it. Stir in tons of chopped mint to the warm rice.

                                                                                                                                          Let the rice mixture cool until its cool enough to handle- don't refrigerate. Using your hands or a spoon, stuff each hollowed out squash with the rice mixture. They can be frozen at this point or cooked right away.

                                                                                                                                          To cook: place in rows in a pyrex or ceramic casserole. Spread chickpeas and leftover rice (if you have any around the stuffed squash. It's better to place spoonfuls of the rice, rather than spread it in a thin layer. Add about a half inch to an inch of water and cook covered at 400 degees for about 45 minutes until squash is soft and rice has expanded.

                                                                                                                                          It's really good with a mint/yogurt sauce served on the side.
                                                                                                                                          The basic recipe is Greek or plain yogurt mixed with chopped cucumbers and mint.

                                                                                                                                          Sorry I can't give you exact measurements or cooking times.. it's something I make so often I just don't measure.

                                                                                                                                          I also tried this recipie and really liked it. It was somewhat creamy, almost a risotto texture. I liked it much better warm, freshly made then as leftovers, but the leftovers were still prett good. I even had more leftovers which I am freezing and will get added to some sort of soup this fall / winter...(oh, I didn't use the endive



                                                                                                                                          1 Reply
                                                                                                                                          1. re: geminigirl

                                                                                                                                            I made paratha. 2 parts whole wheat flour to 1 part hot water, and a pinch of salt. I filled it, but didn't use a real recipe for that, just mixed together a bunch of stuff. I'm not much for complicated recipes :-P

                                                                                                                                          2. I made smoked sausages for the first time. They were really good but I can see how I can improve them. Something for next time.

                                                                                                                                            1. Vanilla ice cream from Alton Brown's "Good Eats: The Early Years" book, which my wife and son gave me for my birthday. I have finally found my favorite non-egg-custard vanilla ice cream base.

                                                                                                                                              Also made the French onion dip in the same book; I've bought my last dip.

                                                                                                                                              1. Manhattan Clam Chowder from Lisa Schroeder's cookbook "Mothers Best". I have made several other recipes from her cookbook and they have all been great. My family especially likes the meatloaf recipe and the pork chops with apple chutney.

                                                                                                                                                I made the Chowder with fresh manilla clams. I definitely make it again.

                                                                                                                                                Another one I just made which I HIGHLY recommend is a Kale and Carrot Salad with sunflower seeds and a slightly spicy dressing. It is to die for!

                                                                                                                                                3 Replies
                                                                                                                                                1. re: alexa52

                                                                                                                                                  alexa52, recipe please. for the salad.

                                                                                                                                                  1. re: lilmomma

                                                                                                                                                    Kale & Carrot Salad

                                                                                                                                                    1 bunch curly kale (spine cut out and then cut in strips)
                                                                                                                                                    2 carrots, grated
                                                                                                                                                    ¾ cup raw sunflower seeds

                                                                                                                                                    Dressing: (whisk together)
                                                                                                                                                    ½ cup veganaise or mayonaise
                                                                                                                                                    2 tablespoons tamari
                                                                                                                                                    3 tablespoons rice wine vinegar
                                                                                                                                                    1 tablespoon sesame oil
                                                                                                                                                    1 clove garlic, minced
                                                                                                                                                    ½ teaspoon fresh ginger, minced
                                                                                                                                                    Pinch cayenne or to taste
                                                                                                                                                    Pinch cumin or to taste

                                                                                                                                                2. I made Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad. http://www.epicurious.com/recipes/foo.... It is really delicious. The second time I made it I did not take the time to chop the parsley as small and it was not as good.

                                                                                                                                                  I also made Roasted Beets with Horseradish Creme Fraiche. Aso very simple and delicious.

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: Siobhan

                                                                                                                                                    Just finished making a chilled melon and tomato soup. It's in the fridge chilling now. Not sure I'm fussy on it.

                                                                                                                                                  2. Salted hunanese red chiles, from Fushsia Dunlop via the LA Times. No chilehead should be without these in the fridge.

                                                                                                                                                    I finished the last of my first jar last night and immediately made another batch. Delicious on virtually everything from stirfries to noodles to soup.


                                                                                                                                                    7 Replies
                                                                                                                                                    1. re: tcamp

                                                                                                                                                      You should get her books if you don't already have them. The recipes are peerless and the food tastes exactly the way it should. I just made the dry-fried green beans and the mapo tofu from her Sichuan book in the past week and loved them - had tried many recipes for these dishes but none had the right taste. (They were Cookbooks of the Month a while back and there's a huge amount of discussion of them on this board.)

                                                                                                                                                      1. re: buttertart

                                                                                                                                                        OMG. That will be my first purchase upon my return to the US. The dry-fried green beans and mapo tofu are two of my favorite dishes.

                                                                                                                                                        1. re: linguafood

                                                                                                                                                          You will love these books. Fuchsia Dunlop is fantastic. The Sichuan book is "Land of Plenty" and the Hunan one (my favorite, I love the cuisine and it's not common here, not the real stuff, not talking about the purported "Hunan" this and that on ordinary restaurant menus) is "Revolutionary Chinese Cuisine" - you've seen the COTM discussions, no?
                                                                                                                                                          PS I sent the Hunan one to a German friend who had worked in Shanghai for a while and missed the food. She loved it.

                                                                                                                                                        2. re: buttertart

                                                                                                                                                          I'll check them out, as if I need another cookbook.

                                                                                                                                                          1. re: tcamp

                                                                                                                                                            You always need another cookbook. It goes without saying.

                                                                                                                                                        3. re: tcamp

                                                                                                                                                          I might make these. The boyfriend is a chilehead and he loves adding heat to everything, especially Asian dishes. But he might be put off by the salt in this recipe. Does the finished product taste very salty?

                                                                                                                                                          1. re: glacier206

                                                                                                                                                            Yes it does. A wonderful blend of heat and salt but I know many wouldn't go for the saltiness. I just double up on the BP meds.