Bridget Moloney

For an inauguration dinner, part me thought I'd just have watercress soup and very little booze so we wake up on the first day of President Obama's presidency clear headed, flat stomached, and ready to go. Then I really thought that through: It's not much of a celebration.

I hate to say it, but I expected this dish to be bland. But Bon Appetit surprised me! It tasted great. However, I'd recommend a little shake of salt and pepper.

I don't even have much more to say about this recipe, but take that as a hardy endorsement, it was so easy!

I was always disappointed that the mythical spiked punch of high school dances never materialized, that seemed so much more interesting than Smirnoff Ice. But now I've found this punch recipe! My punch needs will forever be met!

If you like chicken liver, this is a great recipe. If it's a little too "musty" or "organ meat-y" than may I suggest a different crostini?

Nothing says "special Holiday meal" like a labor intensive meat. This rib roast almost wouldn't qualify for "labor intensive" status, except it has an overly complicated gravy and it is so expensive that you must labor intensively in order to purchase it.

The citrus sugar cookies are very good, but the gingerbread left some things to be desired, and I'm not sure about the icing/glaze/piping.

There are a couple of things I wish I never discovered that I enjoyed. They include: sour cream, cigarettes, and breakfast sandwiches.

Right after Thanksgiving, if you are anything like me, you also won't want to look at another saucepan for an entire year—but alas, some dinners must be sauced. So, you can imagine my sheer delight in discovering this tilapia was a snap! A very tasty snap.

This is a great way to re-use thanksgiving leftovers. Really, I think you could toss whatever you wanted in here and it'd be delicious: a little mashed potato, some green beans (I did do that the third day to be honest). But save the pumpkin pie for after. Or breakfast.

If you can find kumquats you owe it all your Thanksgiving diners to make this. Strong words, strong relish.

"Yum, like croutons" said my boyfriend's brother upon tasting this. I would say it was a very nice, very easy, savory stuffing.

I just cooked my first turkey. Sure, I've been a sous (or, really, a sous-sous) turkey chef in the past, but I had never had the sole responsibility of preparing the bird. My family has had everything from Butterballs to Heritage Turkeys, but I decided to acknowledge the worldwide financial downturn and just get the least expensive one.

I thought that these were going to be explosively flavorful. And while they were full of flavor they weren't explosive, and while non-explosive potatoes might sound like a good thing, I was a tiny bit let down.

These Brussels sprouts were the easiest vegetable I've ever cooked (other than defrosting spinach). I think even children would eat them—just don't tell them what they are.

My last pie for Project Recipe was a horrible mess. This pie fared somewhat better. I had some aesthetic qualms with the crumble aspect of the topping but the crust turned out pretty well! And the filling was downright delicious.

Even though it's balmy in LA, this tasted like fall. I wasn't sold on the breadcrumbs, but they were a great addition. My only beef with this soup is that it's a little thin. I will do six cups of squash when I make it next time.

These pot pies were quick to make, easy to bake, and went over big at the dinner table. Generally I have a real take-it-or-leave-it attitude towards chicken pot pie, but I would like to eat this once a week until next spring.

In the spirit of full disclosure, these pancakes are no exception to the pancake coma rule. I am so full I am barely able to type this. But it was worth it, and they are an excellent thing to add to your breakfast arsenal.

Sometimes people on diets euphemistically use the word "clean" to describe the cuisine they crave. These spring rolls are the perfect choice, and—when dipped in the sauce—downright deliciously virtuous!