• Rinshin on February 23, 2015

  Really good issue full of recipes I want to try.

Notes about Recipes in this book

• Pan-roasted asparagus in asparagus sauce

  • twoyolks on May 03, 2016

    Partially, cooking uncovered and then cooking covered led to al dente asparagus. They didn't, however, pick up much browning. The asparagus sauce was alright but didn't as much flavor as I expected. It also ended up a bit grainy.

• Barbacoa beef tacos with two sauces

  • twoyolks on October 23, 2015

    This was very good. The barbacoa had a lot of beef flavor but also had enough chile flavor without it being overpowering. I made a quarter recipe which meant I had to add more water part of the way through cooking the beef. At the end, there was barely any liquid remaining so I added more water and then pureed the sauce. Instead of grilling the short ribs, I just seared them in a cast iron skillet which worked well enough.

  • adelina on December 04, 2016

    I seared the meat initially as I used a boneless beef chuck short ribs and then broiled at the very end. I used a barbacoa seasoning from a blue apron recipe to season the meat and served it with pickled onions per one of Bobbys recipes for red Chile short ribs. Since I also had made tacos al pastor, I also had guacamole, red and green sauce as choices for topping. Guests devoured them.

• Salsa verde cruda

  • twoyolks on October 23, 2015

    This was a good, very simple salsa. I seeded the jalapeño so the salsa was barely spicy.

• Honey-butter-grilled chicken thighs with parsley sauce

  • Barb_N on September 10, 2020

    I baked these in the oven as my SO hates grilling chicken. I served with “Russian style” beet greens with horseradish and creme fraiche from Olive Trees and Honey, and potato/corn/scallion fritters. The horseradish mellowed out a lot with cooking and could have been amped up in the glaze.

• Yogurt-marinated grilled chicken

  • hlange on March 20, 2024

    So good. I didn't have cilantro on hand so used some fresh thyme instead just for the heck of it. Also reduced the cayenne by half which was perfect for us. I gave them a nice long marinate of about 24 hours. Cooked these up on the stovetop in some olive oil (was sure to butterfly the breasts before marinating so they weren't too thick) These were so tender and packed full of flavor! They were a huge hit.