Notes about Recipes in this book

• White bean flatbreads with prosciutto and cheese

  • Rutabaga on October 14, 2014

    This is a fun, fast way to make a simple supper with canned beans and pita. Although the recipe is categorized as a snack, it makes a good family friendly light meal when served with a salad. I added olive oil to the beans (olive oil and cannellini beans are made for each other) and used Alpine style cheese in place of fontina.

• Cristina's famous nuts

  • twoyolks on November 24, 2017

    The nuts pick up some of the rosemary and sage flavor while staying nice and crisp.

  • twoyolks on November 17, 2022

    The link forwards to the wrong recipe. This is the correct recipe: https://www.epicurious.com/recipes/member/views/cristinas-famous-nuts-52615671

• Roasted winter squash with herbs and garlic

  • twoyolks on March 26, 2025

    The thyme, sage, and garlic really compliment the flavor of the squash. Do make sure to peel the squash well or the portions on the outside won't cook all the way through.

• Herb-roasted turkey with wild mushroom gravy

  • lorloff on December 01, 2019

    This is the second time I have turned to this recipe for Turkey gravy and it was a great success. I used for the stock Anthony Bourdain’s roasted turkey stock. I made this with chanterelles which added a savory depth that was delicious. I used 1 oz of dried porcini mushrooms, added 4 cloves chopped garlic and two heads of roasted garlic that I roasted with the stock. Used the technique for making the roux from Bon Appetit’s Nov 2011 issue page 34 Rich and Silky Turkey Gravy and used turkey fat that I skimmed from the top of the stock as the fat for the roux. I added 2 T Madeira and used fresh thyme, sage and tarragon as the herbs. Added the pan drippings which I defatted from making the roast turkey stock which allowed me to make this in advance of roasting the turkey.

• Chocolate brownie cookies

  • Aleese1219 on June 12, 2014

    Best cookies EVER! 5+ stars!

  • mfto on February 02, 2015

    I cannot personally say this is a 5 star cookie because I am not a chocoholic. But I made these for the Super Bowl and all the chocoholics agreed it is a great cookie. They are actually easy to make but take time. The dough must be put in the freezer for at least an hour. I wasn't sure if I was measuring 2 tablespoons of dough correctly. I came out close because I ended up with 2 less cookies than the 3 dozen indicated in the recipe. I did use 3 baking pans lined with parchment rather than the 2 in the instructions. Also the cookies are supposed to be done when they dry around the edges and cracked on top. That took longer than 10 minutes for me. Definitely the cookies were not overdone. You must let them cool completely before serving. To non-chocoholic me, the cookies are too, I've got to say it, underdone. To chocoholics they seem to be heaven. To each his own cookie.

  • twoyolks on January 27, 2016

    This didn't particularly remind me of brownies. They're very chocolatey but there's nothing to balance the chocolate flavor.