These meatballs call for way too much bread crumb. They were like dumplings more than meatballs. If you are thinking of making this recipe I would suggest cutting the crumbs by half. The lentils were good. I liked the addition of cinnamon.

By jfain | 

November 12, 2008

I loved the flavors but I think the recipe is a little vague. Does it mean to leave the carrots whole? I cut mine into 2 inch lengths and added about 1/2 cup of water to the pot while it was cooking so it wouldn't burn.

By jfain | 

October 13, 2008

I made the sausage, chicken and chicken livers with the spicy chimichurri and served with roasted red peppers as suggested. This was a particularly delicious way to cook chicken livers.

By jfain | 

May 9, 2008

I made this dip for a party as written but found that it was too much like a side dish. I added some Greek yogurt and then put it through a strainer. The result was a dip with fabulous texture and flavor. We ate it all.

By jfain | 

April 2, 2008

This avgolemono sauce came together beautifully and had a wonderful lemon flavor. I made this with quinoa instead of orzo but used the same technique. It was delicious. I will make this again.

By jfain | 

March 31, 2008

Simple and tasty. Some older members of my family aren't adventurous eaters so I needed a basic good recipe these eggs were well recieved.

By jfain | 

December 18, 2007

The flavor of this was very good but the technique is hard to do with tilapia. Getting that much tilapia in the pan cooking it and then trying to get it out with out if flaking to bits was really challenging. This would probably be easier with a firmer fish like cod or halibut. Once the sauce was on you couldn't really tell it was in big chunks though and the flavor was delicious with a Portuguese Vino Verde.

By jfain | 

November 10, 2007

I made this lasagna for a Halloween party and everyone loved it. I did add mozarella cheese to the top. When people think of lasagna it just has to have that gooey cheese topping.

By jfain | 

October 30, 2007

At last I finally get to tell the world how much I love these sandwiches. I've been making them since they came out in the magazine in 2000 and they are always delicious. I never change a thing they are perfect as written.

By jfain | 

October 30, 2007

It's good but I think it needs a little hit of acid someplace. Maybe white wine in the cooking or a little lemon juice at the end, maybe that's what the apple was supposed to do but it still needs a little more for me. The pecan crouton mix did add a nice bit of crunch but I expected the pecans to add more flavor. It is a nice healthy soup and I think I would make it again with some alterations.

By jfain | 

October 30, 2007