On Black & Highly Flavored, co-hosts Derek Kirk and Tamara Celeste shine a light on the need-to-know movers and shakers of our food & beverage industry.
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42 Comments
Nikki
May 11, 2014
I love it when a recipe suggests good foods to pair with so that I can plan a whole menu quickly when I'm feeling uninspired. I also love to read the background of a recipe, a story about where the author encountered it of the origins of that particular dish, and suggestions for variations to dress it up or simplify it when needed.
Hilla
May 11, 2014
It's hard to say one thing about what makes for a great recipe - since there are different recipes for different moods. But I would say usually "enticing without bring intimidating."
Tamara D.
May 11, 2014
What makes a great recipe? One that turns out the same time and time again, and mostly, one that makes your mouth and stomach happy!
breadknits
May 11, 2014
Being able to substitute veggies, or different herbs in a recipe. The ability to adapt your own ingredients and still pull it off
Julie B.
May 11, 2014
I think a great recipe is one that helps one to make a core dish but also includes a few ways to vary it to get different flavors. Additionally, I look for recipes that have contrasting textures. I like to have a bit of crunch with softer foods.
Green M.
May 11, 2014
Fresh ingredients that're elevated by the preparation to deliciousness. Simple and streamlined is a plus, but not necessary.
Bonnie Y.
May 11, 2014
Things that make for a great recipe are: Recipe does not have too many ingredients, has easy to understand instructions, does not take too much time to make, tastes delicous.
Brad A.
May 11, 2014
After the obvious, good instructions, accurate instructions and a great picture, I love recipes that make me want to cook right then and there. Excellent stories tied to the motivation for the creation is really appreciated.
MMR
May 11, 2014
Recipes that have clear instructions about what to look, smell or feel for at each stage in cooking, pictures don't hurt either. It's also nice when ingredients are simple or substitutions are offered for harder to find items. This cookbook looks delish!!
Halutznik
May 11, 2014
There are so many recipes out there to choose from. For me, a photo together with a sentence or two (or more) by the author describing the dish helps to personalize the recipe.
Boom S.
May 10, 2014
I am always looking for new vegetarian dishes as I find my own ideas get stale after a while.
frolicandetour
May 10, 2014
A good recipe, to me, is one that transforms the same ol' same ol' ingredients into something that I can't stop eating!
Herlinda H.
May 10, 2014
This is so
Timely and great! I have so many people asking for my recipes and I' am
Working on putting my Italian/Spanish/Mexican mom's recipes down for my daughters. Thank you, Marian!
Timely and great! I have so many people asking for my recipes and I' am
Working on putting my Italian/Spanish/Mexican mom's recipes down for my daughters. Thank you, Marian!
Christine
May 10, 2014
I think a great recipes is made from whole foods that can be found locally. Clear concise instructions and recipes which have been tested and are not missing ingredients or steps!
Jesse
May 10, 2014
Clear and concise writing that's kind of like a familiar voice that feels like an old friend guiding you along but also allowing for creative license. Flavor profiles that inspire meals to come. Metric measurements as well as US standard ones, especially appreciated in baking. Those that become regulars at our tables, not just reserved for fancy occasions.
Sarah W.
May 10, 2014
Great recipes are flexible and good to eat. I love cookbooks that have photos, so I have an idea of what the final product should look like.
michaelcochise
May 10, 2014
I favor recipes that are self-contained (I.e. each ingredient doesn't require a recipe of its own); that suggests substitutions for hard-to-find ingredients; that describes stages off cooking by aroma and texture as well as time. That have been thoroughly tested, with an account of what's most likely to go wrong and how to avoid that. That lets each ingredient have something to day and no be buried under to many layers of complexity. That's a joy to cook and serve and eat. That I'll want to repeat--and my friends will ask me to
CindyC
May 10, 2014
A great recipe is one that is balanced and light and preferably made with ingredients that i already have on hand. i like recipes to have a story and i like to read all the steps involved like a story with a happy ending.
Emily K.
May 10, 2014
First passion is important. Then i love when the explain how to avoid pitfalls, how to fix of something goes wrong, or what things should look like at different stages in the process.
Tracy
May 10, 2014
Most great recipes for me have a few great ingredients that are easy to source and don't require me to spend half the day in the kitchen. And they must end up delicious. Martha's Tiropites, from The Vegetarian Feast, have been party staples of mine for over 20 years. And her Mediterranean Harvest is one of my favorite cookbooks.
aacers
May 10, 2014
I agree with Ms. Shulman - testing a recipe is essential. So many cookbooks have not been tested sufficiently. I hate it when an ingredient is in the list, but not mentioned in the steps that follow.
ETinDC
May 10, 2014
I like a recipe that describes how the food should look/feel at various stages so you can tell when it's really ready and not just rely on times.
technicolor G.
May 10, 2014
I like that Ms. Shulman's goals are to empower people to cook and that the recipes are assembled with the cook in mind. I an going to try preparing the baby turnip recipe.
elle
May 10, 2014
A good recipe is simple and clear. It is written for the neophyte cook with precise instructions on temperatures and timing. I truly appreciate the patience it takes to write in detail when cooking seems to be instinctual to the writer.
Kathy J.
May 10, 2014
I think recipes should include real from scratch ingredients. Huge pet peeve when recipes say "a prebaked pie crust" or "packaged gnocchi".
Tanya3
May 10, 2014
A great recipe for me is one that is easy to modify if I don't have all of the listed ingredients. I always appreciate when a recipe author shares their ideas for variations.
Kim T.
May 9, 2014
A great recipe should sound delicious and the instruction should be understandable for the least experienced cook.
Amelia G.
May 9, 2014
A great recipe for a home cook is one that has 'realistic' ingredients that I will find in my local store and pantry at home. If a recipe calls for something that I know I'll only use once and then shove to the back of my cupboard for 5 years, then I'd probably flip over the page.
Maggie S.
May 9, 2014
a great recipe is one that's easy to follow, and doesn't have more than one direction listed as one step! if there are 35 different steps to this recipe, please, just be up front and list them all out for me so I know!
lmikkel
May 9, 2014
A great recipe is a description of something that sounds delicious and directions that make the cook confident that they can execute it properly.
Maja L.
May 9, 2014
The recipe should include ingredients that are accessible but thoughtfully selected. Ideally, the recipe will teach me something new -- how to use a new ingredient, a new technique, a new combination of flavors.
pretty_pathetic
May 9, 2014
For me, there are two kinds of great recipe: ones that make you say "Aha! Why didn't I think of that?", and ones that you trust (i.e., have great directions) but can't see coming together until you taste them.
Carolyn Z.
May 8, 2014
I think a great recipe has food quantities by weight and dry measures where appropriate. There are items that can be substituted by other things in your pantry, which makes the recipe more flexible.
Emily L.
May 8, 2014
first, this cookbook sounds amazing. I find when whoever wrote the recipe is passionate about cooking the dish it really shows and in turn gets me excited to cook the dish!
weyams
May 8, 2014
Any vegetable recipe should incorporate simplicity of organic ingredients that can be accessed at most any market with a name recognition that is not uncommon. Also applying simple cooking technique so a vegetable recipe may support a protein dish if one so chooses. The dish should stand alone, however!
Rahel L.
May 8, 2014
Good instructions are so helpful -- how hot should the oil be? What size pan? I also like when there are suggestions for substitutions. And I love love love Martha Rose Shulman!
jenniebgood
May 7, 2014
I am so excited to hear about your recent publication Martha! I love your column and your recipes are fantastic!
Jennifer
May 6, 2014
For the record--it is not the case that all of Martha Rose Shulman's cookbooks are vegetarians (although they all may be appealing to vegetable lovers). See, for example, Mediterranean Light, including recipes for rabbit, chicken, and fish.
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