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Recent Reviews

Preserved-Tomato Paccheri reviewed by aj12754 from October, 2016

I thought I'd love this pasta dish -- even the recipe was fun to read. Toasted fennel and coriander seed warmed in olive oil along with garlic, lemon and orange zest, and basil and marjoram springs. The oil is then poured over canned San Marzano tomatoes...
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Provencal Vegetable Tart reviewed by jenncc from October, 2011

Delicious and simple. Used eggplant and tomato from the garden, subbed more peppers for the zucchini and added garlic. Made in a gluten free crust from Small Plates, Sweet Treats (p. 234).
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Nutella-Swirl Pound Cake reviewed by kateq from October, 2009

Once all the errors in the recipe are corrected, this results in a fabulous cake. First, the oven temp should be 350 degrees F. Second, if baking in a loaf pan, in addition to buttering and flouring the pan, it should be lined with parchment. Third,...
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DIY Sushi - Maki Rolls reviewed by aj12754 from September, 2011

This issue of Food & Wine has an excellent three page article on how to make maki rolls. The recipes are by Masaharu Morimoto of Iron Chef fame and the instructions and accompanying photos are excellent. Soupereasy and I did this as a team project,...
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