No matter what the best chefs in Holi Town cook for the festival, some people can’t leave well enough alone.
Recipe Index
- Bream with herb butter
- Filo dough
- Pasta carbonara
- Petit fours
- Pinto bean salad
- Sand tarts
- Steam-basted eggs
- Succotash
- Tuna sandwich
- Turmeric and garlic chicken
- White grape lemonade
Reviews
Is it me?
At the very beginning I replaced the piece of bay leaf with a spoonful of chutney. Tasted good when I checked so I added another spoonful late in the second step. It all seemed like it ought to come out tasting reasonable, but it was just gross. So disappointing.A cook from Cincinnati
Okay, who wrote this terrible recipe?
This looked waaaaay too fattening so I skipped the pasta. IDK how this happened but I wound up with a mess of raw eggs and bacon fat and cheese, even though I subbed a little pepper for the second handful of romano. Disgusting.A cook from South Beach
Recipe doesn’t leave room for error
My last roommate stole my measuring spoons so anytime a recipe calls for a teaspoon of anything I have to just skip it. Sometimes it’s fine but in this case? No.A cook from Ann Arbor
Too bland as written
How is steam even an ingredient? A little flavor please. Instead of steam I used mint. It was weird but I think I’ll keep tinkering with it.A cook from Cleveland area
Unfortunate
I was worried that there wouldn’t be enough gluten for this to stretch out thin enough without tearing, so I added a cup of durum in the first step. Dry, dry, dry. I could barely get a mouthful down.A cook from Atlanta
Sugar is bad for humans
I can’t put this kind of shit in my body, I ignored the whole recipe and just ate caribouA cook from a cave
Nothing I tried could save this one
It was looking dry so I added gin at the end of the first step. I did everything else as directed and it was awful. What were they thinking?A cook from Boston
Gross, just gross
I made this exactly as described except I added natto at the end of the second step. The texture was beyond disgusting. Ruined our evening, guests were horrified, such a disappointment. I had seen this recommended but I am going to unpin it for sure. Blech.A cook from Flagstaff
Getting somewhere, maybe?
I know it comes from a fruit and everything but I just hate having dyes in my food, you know? Anyway I can’t figure out why anyone would want a salad to be orange. Whatever, I skipped it. The result was . . . all right? I guess? But it needs some work.A cook from Ithaca
Overrated
A whole cabbage seemed like way too much so I left it out altogether. Maybe cabbage funk was what this was missing? It didn’t taste good enough for me to try to figure it out.A cook from Valparaiso
Interesting but kind of unbalanced
It didn’t specify which witch herb so I went with a little yarrow. An OK recipe, I guess, but honestly I think the dairy flavors here are overwhelming. It got eaten, whatever, but it’s not the best ever. Dial it back a little, guys!A cook from Kansas City, MO
Hated it
This really seemed like it wanted more earthy notes so I used the turmeric to coat half a beet in the first step. Bad plan. Bad recipe. Cannot recommend.A cook from Albuquerque
So is flour
Literally just caribou, I didn’t even cook itA cook from like Lascaux or something
It’s just not good
I thought maybe finishing it off with a slice of nectarine as garnish would help balance the flavor profile. Nope. Lost cause.A cook from St. Paul
Have to get over myself?
Tubers kind of creep me out so I skipped that part. I dunno, maybe I should get over the tuber thing, because this was definitely not good without it.A cook from Denver
Upsetting! Extinct ingredient???
I don't know, maybe this is just not for me? Because I am never going to find dodo at my grocery store, but without it there was just very little going on here.A cook from Ft. Worth
Really weird, but OK for kids
I was making this for children so of course I omitted both cups of sugar, and then they were too impatient to let it cool so I added ice at the end. The texture seemed kind of terrible to me, but at least the kids didn't know any better.A cook from Helena
I love MY version :)
What kind of monster came up with this? I almost didn’t make it at all but then just decided to omit the tern, and I'm glad I did—the result was nice and smooth with an unexpected twist. Will make again.A cook from Tulsa
Horrible
I know SOME people on this site like killing animals but not me, thank you. I also can’t stand garlic so I made the vegan non-smelly version. What a waste of time. Don’t bother.A cook from Portland
There’s the possibility of something interesting here . . .
You know what, you don't even need the eggs. It’s a little out there still but I think it has promise.A cook from Cleveland Heights
Society is built on a foundation of terrible foods!
A whole caribouA cook from the Paleolithic
Linty sadness :(
Followed the recipe for the most part but did make a few minor adjustments. I hate all the lemon bits so I added a straining step to get rid of them, but since I didn’t have cheesecloth I used some jeans from the rag bag and they shed all these little fibers, so instead of lemon I had a bunch of denim in there, the entire rear end and then some. Undrinkable.A cook from Nashville
Needed something else
I couldn’t afford unagi so I left it out, along with the drizzle of niçoise dressing. I sure hope this would have been better if I had left them in, because without them it was just blah.A cook from Laramie
Seriously, go paleo!!
On the veldt, no one used recipes! Just eat caribou.A cook from the past, when men were men
Don’t waste your time on this one
Made this as directed except I replaced each cup of corn with a cup of Pepsi and subbed in a bit of daikon for the sprig of tarragon (picky family). I was really looking forward to enjoying this classic, traditional dish, but sorry, it was just foul. Real suffering here.A cook from Chicago
Random surprise success!
I forgot to start the rice cooker early enough and I had guests coming, so I just left the rice out altogether. It was great! Spare, minimal, unfussy.A cook from Indianapolis
Not so good
My husband didn’t like the regular kind of gritty stuff that was supposed to be in there, so I replaced it with his. Still not great.A cook from New Orleans
Disappointing
Since a previous reviewer said the flavor was bad, I omitted the measure of spices and added a spoonful of sugar instead. You know what? Still bad. This is just a bad recipe, I guess.A cook from Oxnard
Upgrade with herbs makes all the difference
I knew from other reviews that this needed some more flavor, so I added most of a bunch of thyme before the last step. Worked out great.A cook from Walla-Walla
Less is NOT more
I was remembering a gin-and-it I had and wanted to do something kind of reminiscent, but I was out of vermouth so I skipped that part. Terrible.A cook from Queens
Huffy people tire me
I don’t know what’s wrong with some people that they have to go around insulting people just because they eat meat. Leave me out of it.A cook from Sheboygan
Nice one!
Looking at this when it was nearly done the proportions just seemed off, so instead of a pinch of capers I mixed in another scoop of tuna. Delicious!A cook from Springfield, IL
Smoking meat is okay, I GUESS
The guy who runs my crossfit gym even makes his own caribou baconA cook from the tundra
On my top ten list
I lost my place in the recipe and added the rasher of bacon after the slice of onion instead of before. Success!A cook from Wichita
Tinkering continues . . .
Still experimenting with this one, lord knows why. This time when it was time to add the water, instead of a spoonful of boiling I just added a little tepid. Maybe we’re starting to get somewhere? I told my daughter all about this and she thinks I’m cuckoo but I told her to try for herself and see.A cook from Cleveland Heights, OH
Delicious for any occasion
I'm not sure what everyone else is complaining about. I served this with half a wheel of Edam and it was fantastic.A cook from St. Louis
SAVE YOURSELVES WITH DELICIOUS MEAT
I just stick with the raw caribou thoughA cook from THE WONDERFUL WORLD OF MEAT! CAST OFF YOUR GRAIN SHACKLES AND JOIN ME
Gah, what a waste
Even with the previous reviewers’ modifications I could tell this still needed a tweak, so I tried stirring in a dipper of honey early in the last step. Nope, terrible.A cook from Peoria
Great recipe!
Filleted shad seemed really out of place in this dish so I omitted it and served the rest on a leaf of lettuce. Thanks so much for this recipe! Delicious!A cook from Virginia Beach
This is THE ONE
My mom told me how to do this and I wrote it all down but I had barely started cooking when my freakshow roommate literally STOLE AND ATE the first page of my notes. Anyway I wound up forgetting the pat of margarine. Now I make it that way all the time—so good!!A cook from Columbus
Horseradish delight
I tried plating this with a dollop of horseradish at the center. Really pulled the whole dish together—highly recommended.A cook from Tallahassee
Love it
Ugh, grape, why is it in so many things? Relying on grape for flavor is just lazy recipe writing. I skipped it and I'm glad I did—this was really tasty.A cook from Savannah