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"Not your typical carrot soup, for sure! Loved the citrus notes combined with the earthiness of the coriander and cumin. Have to admit I didn't bother with the twists, and I didn't have rice flour so used regular flour instead. Other than that, I followed the recipe exactly, even to the crushing of the coriander seed. It was well wort..."
"These were really tasty! Didn't cook mine quite enough; will do better next time. However, the combination of the vinegar and the coriander and caraway seed was definitely a treat. I'm constantly amazed by the way spices are combined in the Islamic world of Northern Africa and the Middle East; this is one more illustration."
"These are wonderful! A friend gave me some rather large cucumbers, so I cut them into spears rather than leaving them whole; otherwise, I followed the recipe. What a marvelous earthy flavor and so easy to prepare! I'm thinking that brine would be marvelous with carrots -- hoping to try that next. Thanks so much for posting."
"Delicious! And no, you don't need to add any (or at least not much) salt, because the lemon juice takes care of everything. We used the better part of a roasted chicken, which we put in only a few minutes prior to adding the spinach so that it would be warmed. We're delighted to have leftovers."
"My spouse (who has diabetes) prefers -- both for health and taste reasons -- tagines that don't have any sweetness (honey and/or dried fruits) in them. We both liked this recipe a lot. It also has the virtue of coming together very quickly; most of the work is just assembling all the spices! I made one slight modification, which was to use..."
"I really like the idea of this, but I think the proportions need to be altered slightly to get more of that wonderful flavor -- either less pasta or more of everything else! I *will* make it again, however, with those adjustments."
"Well, this was lovely, but as some have already written, not really enough for 4; perfect for the two of us, served with poached fish. Our garden's tomatoes aren't ready yet (the beans were), so I used the better part of a can of fire-roasted diced tomatoes instead. Can't wait to try it again when our tomatoes ripen!"
"Notwithstanding Mark Bittman's pitch about this recipe being a "piece of cake to prepare," it's kind of a pain in the ass; the cook could make good use out of four to six hands and everything happens in very quick succession! But there is no denying the quality of the result. As my spouse, who grew up in the fish business, sa..."
"Easy and tasty, although we'd have liked a bit more heat (we added two dried tien tsin peppers instead of the red pepper flakes, but I think there weren't enough seeds, so it may have been my fault)."
"We bought a pound of fiddleheads last Thursday and on Friday night made the Fiddleheads and Pasta recipe that I posted some time back (http://www.food.com/recipe/fiddleheads-and-pasta-478955) with half of that pound. Ah, but what to do with the other half pound? A quick ingredient search of food.com turned up this recipe, which is definitely a k..."