Notes about Recipes in this book

• Red wine vinegar marinated flat iron steak

  • bching on April 26, 2021

    Very good and easy. I marinated for about 3 hours (as opposed to the 6-12 hours stated in the recipe) and would keep this timing again. I might use slightly less vinegar, too.

• Thai chicken with hot-sour-salty-sweet sauce

  • twoyolks on August 24, 2012

    The marinade provides almost no flavor to the chicken and it ends up under seasoned. The dipping sauce mostly has a flavor of sour.

• Hazelnut-brown-butter brownies

  • twoyolks on March 10, 2022

    These are really good brownies that get a slight hazelnut flavor. They're a bit lighter than many brownies thanks to the hazelnuts. All in all, very good.

• Spiced cashew brittle and chocolate crunch bark

  • Barb_N on December 24, 2016

    This is actually two recipes as you can see from the photo. I made the spiced cashew brittle. It is spiced with curry powder. The flavor is very subtle in the end result, I would increase the amount next time.

• Turkish ground lamb pizzas

  • maestra on September 18, 2020

    This is very good and so easy! Thanks EYB for showing this idea for ground lamb. To season the lamb I just garlic, hot pepper paste, cumin, coriander, and smoked paprika.

• Grilled-pork banh mi

  • TrishaCP on November 02, 2012

    I didn't put the sandwich together exactly as indicated in the recipe- did not use mayo or hoisin and omitted cucumbers in favor of my own pickled daikon and carrots. But I did use the marinade and it was absolutely fantastic and flavorful and made a wonderful banh mi.

  • Delys77 on June 17, 2014

    We loved this! The marinade was just right for this lean cut of grilled pork and the sriracha, mayo hoisin was a good accompaniment. I used 3 tb hoisin, 1 tb mayo and 2 tb sriracha for 4 servings. I also lightly pickled the cucumber in some rice vinegar and sugar. The lot was served on large sandwich rolls. Full recipe would serve 6.