• Rinshin on October 27, 2014

  I saw this book through recipe reviews here and so glad I have the book. I have gone through the whole book and mostly every recipe interests me.

Notes about Recipes in this book

• Lemon rice with pine nuts

  • Laura on January 18, 2015

    Pg. 56. I've been making this since it was published in the WaPo in July 1991! I was delighted to find it in the WaPo Cookbook. It's very simple to make and tastes great. My kids really liked it, so I served it frequently in the 90s. It's a wonderful accompaniment to roast chicken.

• Brown-sugar-and-beer-braised beef

  • Rinshin on October 27, 2014

    Simply fantastic. Rich, redolent flavor of caramelized onion and deeply browned chuck along with brown sugar, beer and bay leaf magically transform this dish to the place in Japan where onsen ryokan (hotspring inn) chef presented me with the best tasting beef stew ever. This is it! I added brown mushrooms and I think that was a good addition to this recipe. Total repeat.

  • ashallen on October 12, 2019

    I agree with Rinshin - this is a very good beef stew! I liked the sauce's light sweetness and tang. This recipe's very similar to Julia Child's "Beef and Onions Braised in Beer" (my current favorite for this type of beef stew) except that it replaces some of the onion with potatoes and uses some extra beef stock instead of beer. If you like this recipe, you'll probably like the JC recipe, too!

• Misery meatloaf

  • ashallen on October 11, 2019

    This recipe produces a fine, basic meatloaf with a mild flavor. I tried making it more flavorful by adding extra mustard, extra Worcestershire, and dried oregano but we still found it to be too mild for our tastes. Since I already have other meatloaf recipes that we like, I won't make this particular one again.

• Greek beef stew (Stifado)

  • ashallen on October 11, 2019

    The textures in the recipe were fine, but I really didn't like the combination of flavors. There was something about the mixture of vinegar, tomato paste, garlic, spices and beef that came across as being a bit acrid to me. I did substitute an extra cup of wine for one of the cups of water - and it was not a very good wine (=the reason for pouring it into the stew pot vs. drinking it) - that might have tipped the dish over the edge. But even if the wine had been better, I think I still wouldn't have enjoyed the large quantity of tomato paste in the dish...

• Goat ragu with pappardelle

  • consortiumlibrary on November 23, 2015

    Will definitely make again; it was delicious. Recipe originally from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough. Made it pretty much as is, upping sage, coriander, and fennel. Added 1 carrot & 2 celery stalks. Used 2 cans crushed fire roasted tomatoes. Cut off excess fat, and cut goat into 1" pieces.

• Hoisin hens

  • Barb_N on March 30, 2014

    Was served this at dinner last night- fantastic! The hens are browned then the sauce poured over, along with chopped onions. After braising, the onions are meltingly delicious and the hens tender. Instead of red pepper flakes the host separated the reduced sauce (some for spice wimps) then added chile garlic paste. I am so getting this recipe.

• Mustard-roasted fish

  • Rinshin on October 22, 2014

    Used fresh Pacific Rockfish. Very quick to make and very quick bake; just 15 minutes at 425 F. My husband really liked it. Me, I liked it. I added minced garlic and subbed sour cream/mayo in place of creme fraiche since I did not have it on hand. I would certainly make this again for easy dinner.

• Tomato kimchi-chi

  • Laura on July 30, 2014

    Pg. 126. This recipe was the winner of the Washington Post's annual tomato recipe contest in 2011. I've been making it a few times every summer since then. It makes a great condiment for grilled meats, especially those with an Asian or Latin rub. It also goes nicely with scrambled eggs. It's good enough to eat just on its own as a refreshing summer snack. I generally increase the chipotle hot sauce because we're fans of heat and I often substitute celery for the jicama because I don't care too much for jicama, and sometimes I add cucumbers.

• Red, white, and greens

  • Laura on May 08, 2014

    Pg. 132. I didn't use beet greens -- instead I used a melange of chard, kale and other greens. Steaming with the lemon slices conveyed a nice citrus touch. Otherwise, it wasn't much different from any other sauteed greens recipe. But then, this was originally published in 1989, when this was probably a very unique dish.

• Sweet potato and pear mousse

  • Laura on June 21, 2013

    Pg. 214. When the Washington Post staff were preparing to compile this book they sent out a request to readers to submit their favorite recipes that had appeared in the Post over the years. I sent in a few, but my favorite was Sweet Potato and Pear Mousse. So, I was thrilled when I saw that it had been included in the book! The recipe was published in March 1986 and I first made it for Thanksgiving in 1989....and for every Thanksgiving since then. It's just a fantastic dish -- a lighter version of the traditional heavy holiday sweet potato dish.

• Caramel-apple pie

  • TrishaCP on June 20, 2013

    I have made this pie every year for Thanksgiving since this recipe was first published in the Post. My family can't get enough of it. I use my own pie dough, but otherwise follow the recipe exactly. Perfect holiday dessert.

  • PatriciaAnn on June 20, 2013

    Here's a link to the caramel-apple pie: http://projects.washingtonpost.com/recipes/2008/11/27/caramel-apple-pie/