https://www.davidlebovitz.com/apple-jelly-jam-recipe/

See if this works.

I keep trying to post David Lebovitz's apple jelly recipe but always get an error message.

Anyway, I tried it based on someone posting under the "Apples" thread, and it is delicious. He says not to press the juice out or the jelly will be cloudy, but I squeezed it all out and my jelly is still clear. I also forgot the brandy, and it still tastes great on toast with a little butter.

I just tried the NYT beef Bourguignon recipe. It was excellent, devoured by guests.

Anonymous wrote:

Anonymous wrote:Here is my new recipe I just tried:

https://www.washingtonpost.com/recipes/chile-relleno-casserole/

It was good and we all liked it, even my ten year old. But it was a little mushier than I expected and not sure I'd bother making it again, tbh.

Please share!

Update - leftovers were firmer and better. May be a better-the-second-day recipe!

There’s a paywall…what is it?

Anonymous wrote:Here is my new recipe I just tried:

https://www.washingtonpost.com/recipes/chile-relleno-casserole/

It was good and we all liked it, even my ten year old. But it was a little mushier than I expected and not sure I'd bother making it again, tbh.

Please share!

Update - leftovers were firmer and better. May be a better-the-second-day recipe!

Anonymous wrote:

Anonymous wrote:Whipping Cream cake

https://www.southernliving.com/food/desserts/cakes/bundt-cakes/whipping-cream-cake-recipe-reddit

The first time I made it, it was great. The second time, total blah. The only difference was first cake, I halved the recipe, second cake, I made the whole recipe. Moral of the story: less is more?

Is like a pound cake?

It was like a pound cake! Very good, at least the first time--crispy top and that sort of gummy bottom that is still definitely cooked.

Anonymous wrote:Whipping Cream cake

https://www.southernliving.com/food/desserts/cakes/bundt-cakes/whipping-cream-cake-recipe-reddit

The first time I made it, it was great. The second time, total blah. The only difference was first cake, I halved the recipe, second cake, I made the whole recipe. Moral of the story: less is more?

Is like a pound cake?

Anonymous wrote:Braised short ribs in red wine mushroom sauce.

https://www.girlgonegourmet.com/braised-short-rib-mushroom-sauce/

It was great! DH said he'd happily pay for this dish at a nice restaurant.

That looks great!

Braised short ribs in red wine mushroom sauce.

https://www.girlgonegourmet.com/braised-short-rib-mushroom-sauce/

It was great! DH said he'd happily pay for this dish at a nice restaurant.

Whipping Cream cake

https://www.southernliving.com/food/desserts/cakes/bundt-cakes/whipping-cream-cake-recipe-reddit

The first time I made it, it was great. The second time, total blah. The only difference was first cake, I halved the recipe, second cake, I made the whole recipe. Moral of the story: less is more?

I tried a WaPo recipe recently, too. Good fall flavors. I think I under-seasoned and should have added more salt (I used less than the recipe called for).

Served with roasted potatoes:
https://www.washingtonpost.com/recipes/roasted-pork-tenderloin-apples-shallots-and-spinach/

Here is my new recipe I just tried:

https://www.washingtonpost.com/recipes/chile-relleno-casserole/

It was good and we all liked it, even my ten year old. But it was a little mushier than I expected and not sure I'd bother making it again, tbh.

Please share!