This recipe made enough salad to feed an army. Luckily, with a bit of doctoring, it was also quite tasty. I substituted butter beans, since I don't care for limas, but otherwise fo...

This is delicious! I made a few changes based on suggestions by other reviewers - I used a small amount of sesame oil in place of some of the olive oil, and I substituted rice vine...

I had a serious issue with this recipe! Namely, my roast was only 2/3 cooked when the my meat thermometer read 145 degrees. Here's what happened: the recipe calls for a 4.5-5 lb ro...

This was good, economical and fairly easy. I used three dark meat chicken quarters and removed the meat from the bones after about 45 minutes of simmering. I skipped the final addi...

I return to this recipe over and over as the results are always terrific, and it couldn't be easier. The warm butter/cold buttermilk method results in a tender biscuit with a wonde...

Insanely delicious, even without the proper glassware. This was my first-ever attempt at Irish Coffee, and I don't anticipate ever needing another recipe. This one is perfection!

This recipe had many good elements that I will be incorporating into future stir-fries. The marinating and pre-frying of the tofu worked wonderfully well, and promoted a nice crisp...

As a fan of crustless pies, this is my go-to recipe for pumpkin pie, and I use it frequently and year round. I generally cut the sugar to about 3/4 cup and add some nutmeg. I've al...

This is absolutely WONDERFUL. I first made it when I bought, on impulse, a big plastic clamshell container of prune plums at Costco, and couldn't manage to eat them all fresh. This...

These mini-meatloaves were cute and perfectly edible, but they reminded me of school lunch meatloaf - not something any of us really hopes to be reminded of. I think it's probably...