Simple to make, incredible result. Brioche is recommended (egg-y bread), but you could use white bread, or white cake (cut out all sugar if you do), instead.

Reviewed by audrey.

This is a pretty preparation-intense dish, because there are a lot of vegetables to be chopped (probably while the rice is cooking.) The final result is pretty impressive, though. Pay attention to what you get for stir-fry sauce; there's some variation in the different styles available, and you'll notice the difference in the final product, so do some experimenting to see which you like best.

Reviewed by parker.

The most important part of this recipe is the chicken preparation; everything else is replaceable. For example, I almost always swap out the cabbage in favor of rice, and sometimes I just serve the chicken over a bowl of rice, leaving out the tortilla.

A significant missing part of the recipe is that it specifies "shredded cooked chicken breast" without describing how one cooks or shreds the chicken breast. A method which dries out the chicken is not necessarily bad, as the chicken is intended to absorb a lot of the oj/hoisin sauce combo.

Reviewed by parker.

We got this book from a used book store, and we love it.  There is a recipe for the famous Moosewood brownies. But other favorite recipes include the orange apple pie.  I was skeptical at first, but adding a hint of orange to apple pie makes it absolutely wonderful.  Just thinking about it makes me wish it were fall right now.  We've also made biscotti and a few kinds of cookies from it.  All have turned out very well (and this is without using pastry flour).  Highly recommended.

Reviewed by urebbapr.

This book is really good.  My husband and I are huge fans of it.  Our absolute favorite is the tandoor cornish hen.  Whenever we make this recipe (sometimes we use chicken), it's a huge hit (although we alter it a bit and use masalas from the Indian store instead of paprika and cayenne).  Other recipes we like as the Lahori chicken, Gobi Tak a Tak and kheer.  I will admit that we do alter the recipes a bit.  For example, all the recipes make gratuitous use of cardamom.  We greatly reduce the amount to usually 2 or 3 pods (crushed).  But other than that, I highly recommend this book. 

Reviewed by urebbapr.

This was one of the first cookbooks I bought when I graduated from college (if not the first). I still own it in fact.  Back in the day, I was intimidated by cooking with meat, so I wanted a vegetarian cookbook and it seemed that everybody had this one.  The recipes are simple enough to make, and the artwork and handwritten recipes make it a welcoming experience - exactly what I needed right out of college.  It was the cookbook I learned to cook on.  I fondly remember making Hungarian mushroom soup., crepes, lasagna, gado gado, gypsy soup and banana bread.  In general, I prefer the North American/European recipes in the book.  I find the Middle Eastern/Asian recipes are either bland or don't taste quite right.  So, there are some things I avoid.  But otherwise, it's a great book.  And even though my cooking skills have progressed in the last 10 years or so, I still flip open the Moosewood cookbook from time and time and make an old favorite.

Reviewed by urebbapr.

This is a great cookbook for basics, and a great reference.  I used to own a very early edition of it, when everything was cooked in bacon fat.  I believe the later editions are updated to be a  lighter and more relevant to today's American cuisine.  This one earns a permanent place on the kitchen shelf.

Reviewed by urebbapr.

The cookies were nice and moist.  I substituted orange juice for oranges since I didn't want to deal with the blender.  The recipe is easy and tastes like the hamantaschen should.  Raspberry jam was a nice choice for fillings although you could do your favorite (or the traditional poppyseed filling); there is a link to making a chocolate filling one layer up on this website.

Reviewed by Blue_Jay.

I was very surprised at how great this dish came out tasting.  The key is definitely soaking the noodles for at least 45 minutes in water.  Also, I substituted vinegar for tamarind which is definitely necessary for the correct taste.

Reviewed by Blue_Jay.

Yummy guacamole that's easy to make.  Ready those chips!

Reviewed by Blue_Jay.

Corn bread that tastes yummy. I used a larger pan than recommended, and so got more of the crisp surface area (ended up cooking it for less than the recommended 20 minutes). Also, as with most of my recipes, I cut the salt to just a pinch and used half of the recommended baking soda.

Reviewed by Blue_Jay.

This is my "go to" cookbook.  The recipes are really simple and generally come out tasting like what mom makes.  I also like just flipping through for ideas on meals.  As with most recipes, I cut the salt down from what they recommend.

Reviewed by Blue_Jay.

These were tasty little donut-like treats. They were excellent both dusted with powdered sugar or with a mix of granulated sugar and cinnamon. You can also shape the dough into balls and make your own donut holes.

Reviewed by medfordgardener.

This is about as simple as it gets for making guacamole, and you can really just use the ingredients in whatever proportions taste best to you. Enjoy!

Reviewed by medfordgardener.

This book has beauitful graphics and very delightful ideas for finger-foods and appetizers. A great reference for lovers of traditional Italian fare.

Reviewed by medfordgardener.