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    Ivy Food Sleuth

    New York

    Chef #1100313

    New York

    Joined: Dec 28, 2008

    41 reviews by Ivy Food Sleuth

    1 - 10 of 41 sorted by Date | Rating | Helpful

    Reviewed Ginger-Chili Dipping Sauce
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      |  By lazyme

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    "I thought it needed a bit of sugar to balance the flavors. Otherwise fine."

    Aug 13, 2010 on Food.com

    Recipe #215509

    Reviewed Japanese Ginger Dipping Sauce
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      |  By Linda's Busy Kitchen

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    "Very good! Missing one star because it needs a sprinkle of sesame seeds."

    Aug 13, 2010 on Food.com

    Recipe #256419

    Reviewed Japanese Take-Out Ginger Salad Dressing
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      |  By TxGriffLover

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    "Great stuff! Had it out to dinner last night and just had to make it for tonight. Be sure and use the rice wine vinegar. It makes all the difference."

    Aug 13, 2010 on Food.com

    Recipe #318538

    Reviewed Shrimp-And- Bow Tie Puttanesca
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      |  By Barb Gertz

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    "I planned to make putanesca but wanted something extra--and shrimp was it. Good idea. I also diced and sauteed a baby eggplant for more chunk. Also I had mirepoix made from last nights meal so sauteed that in too.

    I don't trust the crushed garlic in a jar. Have heard it goes bad. I used the frozen minced garlic from Trader Joes."

    Aug 11, 2010 on Food.com

    Recipe #57788

    Reviewed Pasta Puttanesca ( the Madame's Pasta
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      |  (1 person found this helpful) |  By Pot Scrubber

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    "This is the perfect puttanesca. It is just like my own recipe except for the green onions. I used chopped sweet onions. The wine is a great addition. The only thing I do add is some chopped kale. The bitter greens seem to bring out the other flavors and, yes, it is healthier. Don't need an additional vegetable either on the side.
    '"

    Aug 9, 2010 on Food.com

    Recipe #176435

    Reviewed Corn Raita
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      |  By Andtototoo!

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    "This is a lovely raita.. I followed the recipe except I didn't have curry leaves so I added curry powder instead. I am sure it would have been five star with the leaves. Maybe I put too much curry powder, about a palm full? The hing makes it, by the way.

    If anyone has any advice about the curry powder vs. leaves and amounts, I'd love to h..."

    Jul 22, 2010 on Food.com

    Recipe #235922

    Reviewed Linguine with white clam sauce
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      |  By Jaymee

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    "This was very tasty but needed something. I added crushed fennel seeds which really set off the clam flavor. If I have pernod in the house I add a bit of that instead of the seeds. I also had a half dozen fresh clams to add to the canned. And since we like sauce, I made a slurry from arrowroot and clam juice to thicken. It is a quick, delicious m..."

    Jul 17, 2010 on Food.com

    Recipe #43387

    Reviewed Sukiyaki Big Bowls
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      |  (1 person found this helpful) |  By Manami

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    "this is closer to real sukiyaki than many of the recipes here but it definitely needed the mirin that I added plus a dash of sesame oil. I used beef broth instead of the water and added minced garlic. I used some firm tofu and yam noodles. Very enjoyable. Thanks for posting. Ivy"

    Jul 13, 2010 on Food.com

    Recipe #151943

    Reviewed Romantic Wild Mushroom and Walnut Conchiglie for Two!
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      |  By French Tart

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    "Thanks for this lovely recipe. I couldn't help adding a bit of finely minced garlic which I found it needed. Also I chopped the walnuts really finely since that way they clung to the pasta better. All in all a delightful dish.Ivy"

    Jul 12, 2010 on Food.com

    Recipe #422845

    Reviewed Escargot Classic Style
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      |  By Chef Jeff Garland

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    "I get mine from Igourmet too and they are great. My recipe is very much like yours. I happen to have some shitakes so I sliced them up into the saute. Thanks for reminding me how to make this delicious dish."

    Jul 12, 2010 on Food.com

    Recipe #397471

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