Notes about Recipes in this book

• Tres leches cake

  • meggan on November 14, 2018

    A good tres leches. It is very moist and good served with whipped cream (making it cuatro leches).

  • KarinaFrancis on December 26, 2018

    I’m not sure if this was the recipe or user error on my part (although I followed the recipe to the letter). The cake smelled amazing coming out of the oven, but even with all the milk mix it was stodgy not light and wet.

• One night in Phuket

  • peaceoutdesign on November 05, 2023

    I'm trying to copy Moody's yummy cocktail. Here is my version so far: 1.5 oz chile vodka 1.5 oz lime 1.5 coconut milk 1 oz lemongrass ginger gum syrup garnish with basil oil or muddle initially with cilantro serve in a coupe with lime wheel, no sugar rim

  • peaceoutdesign on November 09, 2023

    Here's the best version Heather and I came up with, and there are 2 ways to serve: up in a coupe or in a Collins glass topped with soda water. 2oz Chile vodka, 1.5oz lime juice, 1oz lemongrass ginger gum syrup, 1/2 oz coco lopez, 7 sprigs cilantro (and Basil instead of the oil) muddled, basil oil, optional soda H2O

• Grilled kale salad with ricotta and plums

  • bgood on July 24, 2012

    Great taste and textures. Used goat ricotta thinned with 1/2 & 1/2. Came together faster than I expected.

  • fprincess on July 26, 2012

    I used white peaches instead of plums, and fresh goat cheese instead of ricotta (both from the farmers' market). The smokiness and slight bitterness of the grilled kale worked great with the peaches and the goat cheese. Picture here: http://forums.egullet.org/index.php/topic/137686-salad/page__st__90__p__1886249#entry1886249

• Best-ever barbecued ribs

  • kayanelson on May 26, 2014

    I used to slow grill my ribs but after trying this recipe, I make them in the oven a day ahead and just finish them off on the grill. And if it's winter, I just finish them off in the oven.

  • anya_sf on May 30, 2022

    Great, easy method. Like kayanelson, I baked the ribs a day ahead, making it easy to skim the fat off the broth. The ribs needed a little more salt, but it's easy to sprinkle some on at the end.

• Grilled shrimp with chile, cilantro, and lime

  • twoyolks on September 29, 2014

    The tumeric and the fish sauce tended to over power the flavor of the shrimp. The fish sauce in particular yielded a fishy taste to the shrimp. The dipping sauce was good but was very hot and, again, tended to overwhelm the shrimp flavor.

• Cheesecake with ginger-lime candied raspberries

  • Dannausc on May 24, 2020

    Good not great. It has a nice light texture that reminds me of chiffon cheesecake. Didn’t set firmly enough.

• Marinated kale and green bean salad

  • okcook on September 13, 2014

    We started with farmers' market fresh young kale which I think you really need for this recipe because it is not cooked. The lemon and honey in the dressing really makes the vegetables sing. The Parmesan to finish was perfect.

• Dilly new potato salad with summer sausage

  • meggan on July 16, 2019

    Yum squared.