This rich pasta casserole from Sardi’s didn’t really turn out all that well. It kind of just tasted like dirty mushrooms in the end. Moving on!
Prior to adding the final thickener of egg yolks, parmesan, and parsley, I thought that this was a fantastic soup as I was making it. Afterwards, I found it a thick, slimy, sludge. I actually would do this recipe again but leave it as a clear broth!
Cheesecake is one of the few deserts that my girlfriend goes crazy for, so I decided to treat her to this recipe. The deserts of this book haven’t always been the greatest, however I believe this ranks as a first class cheesecake (from Philadelphia no less). I found that it was a little soft in the center. Not sure if that is how the recipe was constructed or if it was a flaw in the baking process of my oven. I might bake it for 2 hours instead of an hour and a half next time. But a great recipe no matter what.
These crab cakes are quite good and made a refreshing change for dinner. But I don’t feel like they are the be all and end all of crab cakes.