Sometimes recipes just don’t work out the way you hoped. Take, for example, my recent version of a chicken fricassee with lemon juice: Pan-roasted-chicken-with-lemon-juice.
Although it was quite tasty, its appearance left a lot to be desired.
Other times, they work out even better than you had expected. As a case in point, take this version of almost the same dish by the same author, Marcella Hazan, that I prepared over four years ago: Chicken-fricassee-with-lemon-and-rosemary.
Not only was it better in appearance, but the flavor was richer and more concentrated.
From this recent experience, I’ve realized that you have to trust your instincts when a recipe just doesn’t seem right and tweak it the way you think it needs to be changed–even if it’s from a highly respected author. Remember, it’s your kitchen.