Comments on: Lots of trouble

By: Laura

Laura — Tue, 18 Mar 2008 23:35:00 +0000

Thank you, thank you, thank you! You should call this Danger Sauce because I ate way too much cappellini in an effort to consume as much sauce as possible. I used Plugra instead of regular butter, to great effect. My new desert island kit includes San Marzano tomatoes, Plugra, an onion, and some pasta.

By: kickpleat

kickpleat — Tue, 16 Oct 2007 20:19:00 +0000

even though it’s grey and threatening rain and a salad should be the last thing that i want….i really do want a huge bite of this (or really, a molly/brandon-sized portion).

By: Clare Marie

Clare Marie — Tue, 16 Oct 2007 04:14:00 +0000

This is my first time commenting on your lovely blog. I am not a chef, (my husband is a fabulous cook) but I am definitely a foodie. When I get a bee in my bonnet and decide to venture into the kitchen, I want to make something yummy and EASY. So thank you for the inspiration for this fantastic salad. I changed it a little…only because I didn’t have a white vinegar so I used lemon juice and made a tangy vinaigrette which worked well with the DELICIOUS pear I used, and I used ricotta salata instead of parmesan, but that’s only because I love ricotta salata and use it whenever possible. The end result was delicious. My mouth is watering thinking about it, so I guess I’ll have to make it again tomorrow. 🙂Thanks again!!

By: Alice Q.

Alice Q. — Sat, 13 Oct 2007 17:09:00 +0000

Sometimes things just don’t work out and that’s all there is to it -it just happens that way sometimes. At least you can salvage it by making applesauce – sounds like a fantastic accompaniment for roast pork!

By: Shelby

Shelby — Fri, 12 Oct 2007 19:54:00 +0000

There are so many intervening factors in making something so simple, especially one made in the oven. I’m convinced the stars must truly be aligned for this to come out well.

By: Village Vegan

Village Vegan — Thu, 11 Oct 2007 18:50:00 +0000

I’m sorry your apple dessert didn’t turn out as planned, but that was such a funny post 🙂 I’ll have to try this salad, though…mmm. And by the way, some of my favourite simple recipes come from your site, especially the chickpea salad with lemon and parmesan. Simple but not too simple.

By: love.boxes

love.boxes — Wed, 10 Oct 2007 23:38:00 +0000

I run into the same trouble because I want my food to be very easy .. no fool proof. I’m not a great cook, but so often what I make tastes like nothing. The salad sounds delicious though. See… redeemed. 🙂

By: Molly

Molly — Wed, 10 Oct 2007 18:00:00 +0000

Vida, I would <>love<> to see your recipe! Would you really e-mail it? That would be wonderful.Mercedes, thank you for posting your cake! You were smart to increase the sugar, lady. And thank you to those who've asked to hear more about the book! I'd love to tell you about my process, and I've been meaning to for a while, in fact. The whole thing feels sort of overwhelming at the moment - a little disorganized, and more than a little daunting! - but it would be fun to write about for next week's post. Stay tuned...In the meantime, thank you all for understanding why I can't reply to every comment these days. Eeep!

By: TD

TD — Wed, 10 Oct 2007 17:45:00 +0000

I had a heartbreaking experience with an orange-flavored cornmeal/olive oil cake just last night. I think my pan was too big (9″, recipe called for 8″), but it was all hilly around the edges and the center slumped in. I’ve switched pan sizes before with no problem–usually you just end up with a thinner cake. Not this time. My thought are with you in your hour of need (although likely you’ve recovered by now–I hope 🙂 ).

By: Nabeela

Nabeela — Wed, 10 Oct 2007 07:35:00 +0000

I once had a recipe that added 3 tbsp of salt to 3 lb tomatoes while slow roasting. Since that was my first time slow roasting and didn’t know much about it, I went with it…little did I know that batch was never to see the light of the day(and yes, I tasted one….and drank like a gallon of water later)