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Just wanted to post what I saw on Facebook...Kate Heddings from Food & Wine here. When we made this in the F&W test kitchen the Nutella did sink a little. But I also made it at home in a 9x9-inch baking pan (I didn't have the large loaf pan) and just spread the Nutella between two layers of the cake batter (note: I used my fingers because the Nutella was a little hard to spread). I swirled it a little bit. The Nutella didn't sink and the cake was delicious, though it looked more like a little layer cake than a swirled loaf. Watch the baking time if you do it this way...it's a little bit less than in the loaf pan.

By ekimfs | 

September 26, 2009

It is a little bland and one dimensional, but it is easy to cook. I'm asian and was not thrilled with the mushy rice. Way too much liquid for the amount of rice.

By ekimfs | 

September 26, 2009

This isn't a quick dish to prepare. I think there are definite shortcuts you could take and have similar results. Like the others, I added more garlic. I also agree that it could use more heat. It's hard to quantify the actual amounts the recipe calls for, but my gazpacho did not turn out as red as the picture and it was extremely thick. It was more orange. I added extra tomato juice to make it more soup like. We grilled this over a charcoal bbq to try and enhance the smokiness, but it didn't really work. Not sure why we needed to grill it if it didn't enhance the flavor. Why not just broil it in your oven? Also I found that removing the bell pepper skin was very labor intensive. Next time, I'm going to blacken it in the oven and take off the skin. I think it would come off more easily.

By ekimfs | 

September 16, 2009

This was a relatively easy dish that was okay. The flavor from this dish comes from the greens - the texture from the cheese. The scallion sauce wasn't anything spectacular. Sauteing the scallions, and later pureeing it in a blender was more trouble than it was worth. The sauteed greens released a lot of liquid, so the end result was a pasta with a rather thin sauce. Because there was already so much liquid, I never added the reserved pasta water. Next time I would pour our the liquid from the greens before adding the scallion sauce and cheese. So my take away from this dish was that swiss chard tastes wonderful with pasta.

By ekimfs | 

September 16, 2009