This is one of the best chocolate chip cookie recipes ever. I've always been plagued with the issue of cookies spreading out or being too buttery/crisp, but no problems with this one. I halved the recipe and brought it into work - everyone who came in would grab one whenever they walked by (one coworker said, "I both love and hate whoever made these"). I followed the recipe exactly, and used french vanilla instant pudding (thought about trying out butterscotch but decided to play it safe for this first batch). Used slightly less in the way of chocolate chunks and walnuts (proportionate to halving the recipe), and they still turned out incredibly rich and tasty. The best way I can describe these cookies (that doesn't seem entirely appropriate) is "store bought" - that is, they have that substance and that chewy fullness that I've only previously experienced in store bought. However, the taste is far superior, and you actually know what youre putting in them. I also found them to actually taste better the following morning after I baked them (kept them out in a ziploc bag overnight). These would be AMAZING with a glass of milk or with ice cream!

Reviewed On: Sep. 9, 2009

Big fan of this recipe! Had an intense craving for Indian this morning, and I love chickpeas, so this was the way to go, and I don't regret it! I didn't have coriander or tumeric on hand so omitted them, as well as the cilantro at the end (I was so eager to try it, I forgot till I was already halfway done with it). Added appx. 1/2 tsp yellow curry powder, which gave it an extra nice kick. Warning: Use the cayenne to taste - everyone's preferences for spice are different. I probably would have used 1/2 the amount: my face is still burning.

Reviewed On: Jul. 17, 2009

Fantastic, basic fried rice recipe. I didn't have chicken on hand, so I did what my (Chinese) grandfather used to do - I used Spam, cut into small chunks. Sure, it's not the healthiest (even though I went for the low sodium option), but it actually lends a great flavor to it. I also substituted brown rice for white (as I usually tend to do nowadays for any recipe that calls for rice), which gave it a great, full-bodied flavor. This is a good recipe because you can build on it and add or subtract ingredients without really changing the basics. Think I'm going to try this with pineapple next, like another reviewer did.

Reviewed On: Jun. 22, 2009