Notes about Recipes in this book

• Potato frittata

  • TrishaCP on November 08, 2015

    I found this recipe using an EYB search for ingredients I needed to use up: eggs, potatoes, scallions, and parsley. It tasted good but there were many fiddly steps involved to cooking the onions and potatoes that felt unnecessary, so I probably won't use this recipe again.

  • kbrooks on February 18, 2025

    Agree with TrishaCP too many fussy steps. Tasted OK but probably won't make again.

• Breakfast pizza

  • kbrooks on May 03, 2026

    Nice flavors. Dough was difficult to work with and disappointing.

• Date and quinoa muffins

  • skvalentine on March 26, 2026

    I liked these, although mine came out a bit dry (could be an oven temp issue). My kids were NOT a fan of the quinoa flavor, so I would reduce the amount of quinoa flour next time. I was worried that the 1 tbsp of baking powder was a typo, so I used 1 tsp baking powder + 1 tsp baking soda--- But they didn't rise as much as they probably should have, so next time I will try it with the amount of baking powder called for :)

• Pork belly pizza with barbecue sauce and sweet corn

  • kbrooks on March 01, 2025

    Took some liberties with this, given that finding pork belly around here is pretty much impossible and fresh corn is not in season yet. Having said that, we absolutely loved this pizza. I made my go to pizza dough with Mark Bittman's recipe. Then I briefly par cooked thick cut bacon to replace curing the pork belly. Substituted thawed frozen sweet corn for the fresh. The flavor combination of the bacon, corn, BBQ sauce and cheeses is wonderful! Will definitely repeat this one. Especially when corn is in season.

• Baked beans

  • skvalentine on November 06, 2022

    There wasn't enough cooking liquid-- I would add extra next time. Delicious flavor though! Used Rancho Gordo Rio Zape beans, and substituted some smoked sausage for the bacon.

• Roasted turkey breast

  • kbrooks on May 03, 2026

    Okay roasted turkey breast, but nothing special.

• Seared scallops with cauliflower puree and tangerine reduction

  • kbrooks on May 03, 2026

    We didn't care for this. The scallops flavor was overwhelmed by the other ingredients.

• Cauliflower with pine nuts and dried cranberries

  • kbrooks on May 03, 2026

    Okay.

• Mache salad with citrus, avocado, almonds, and grapefruit dressing

  • adelina on March 25, 2021

    I used spinach but it was a little strong. I am sure mache would have complimented the dressing better. It was still a nice salad to have along my citrus halibut that I made from the cookbook 1000 Mexican Recipes

• Roasted duck breast with ginger sauce

  • cheryl_9rgvpq on January 23, 2026

    Pg. 226

• Butter lettuce with fennel, herbs, Meyer lemon dressing, and shaved Pecorino

  • kbrooks on February 18, 2025

    Delicious salad. The candied zest and Meyer lemon dressing are really special. We omit the fennel bulb because we don't care for fennel.

• Fingerling potato confit

  • kbrooks on February 18, 2025

    Very tasty and useful in many ways.

• Pizza dough

  • kbrooks on February 18, 2025

    For some reason this dough was very difficult to work with. I revert to my go to pizza dough recipe: Mark Bittman's pizza dough.

• Meyer lemon dressing

  • kbrooks on February 18, 2025

    Delicious dressing. I increased the lemon juice to 3 tablespoons for a bit sharper flavor.

• Food52 by Gwyneth Paltrow

  The 2010 Piglet Tournament of Cookbooks vs. Christopher Hirsheimer & Melissa Hamilton's Canal House Cooking (Vol. 1)

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• Food52 by Grace Parisi

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• Fine Cooking

  The Big Sur Bakery is all about down-to-earth fare made with the freshest, best ingredients, so many of the recipes in this book are remarkably simple. There’s nothing difficult...

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• Nord1jus

  The book is lovingly written with lots of personal touches – the sort of cookbook that you’d enjoy reading at bedtime.

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