Wow, what a wonderful and easy surprise. Perfect CHEAP working late and need to whip up dinner meal. The longest thing is the peeling/chopping of the apples. The flavor is so sweet and tart (we used 3 granny smith and 1 honeycrisp apple). My kids (age 9 and 4) ate it w/o complaints, and my husband and I loved it. Great success. Did the 4 apples, added some garlic (not necessary) and added caraway seeds. I was cautious with the caraway (maybe 1/2 tsp) but will definitely add more next time. Kudos to the chef!

Reviewed On: Nov. 15, 2009

I have made these cookies several times - both as written and with an extra 1/2 cup or so of flour (in a doubled recipe). Though I like the looks of the extra flour version (more puffy), to me they turned out too flour-y tasting. Also, the extra flour took out the almost-fudgy quality of the chocolate side when made as written. Regarding how to form the balls - I was skeptical of the "logs" approach, but am a convert. It was easy, fast, and kept my fingers cleaner (cleaning up the flour from the counter is easy).

Reviewed On: Dec. 18, 2007

YumYum. Use portabello mushrooms, and add a few sprigs of fresh thyme on top. Instead of onions, I use 2-3 leeks (milder flavor, easier to chop), and saute them with the garlic and some herbes de provence first before sauteeing the egglplant/parsley. Oh, and serve over pre-packaged saffron rice it's a nice touch and more flavorful than pasta.

Reviewed On: Aug. 7, 2007