Notes about Recipes in this book

• Slow-baked salmon with lemon and thyme

  • adelina on September 20, 2016

    Very simple and light and zesty with flavor. Added more zest and garlic. I covered the fish with puff pastry to make it a full meal since I had not prepared any sides.

  • GiselleMarie on February 12, 2019

    I used a 1.88 lb. side of sockeye salmon instead of fillets. This turned out very well but I think next time I’ll raise the oven temperature to 300 degrees. It took at least twice as long as the recipe suggests to reach an internal temperature of 145 degrees.

• Pistachio and dried-cherry biscotti

  • Fyretigger on December 04, 2021

    I’ve been making these since the recipe first appeared in Bon Appétit in 2011. They always turn out great. I usually dip them in white chocolate, but sometimes in semi-sweet or dark chocolate. And stored in an airtight container, they will keep for months!

  • Fyretigger on April 22, 2023

    Cooked many times, always a big success. Last for weeks in an airtight container.

• Cacio e pepe

  • jzanger on February 01, 2013

    Flavor was good, but the technique left most of the pepper and butter stuck to the bottom of the pan. I was hoping for the silkier texture. Next time I would try a method which has the pasta cook in the skillet so the starches aren't poured down the drain.

  • TrishaCP on June 30, 2013

    I had similar problems to jzanger (wish I had seen that review first). Even using a non-stick skillet, the pepper didn't make it into the pasta, leaving a bland and too salty final dish.

• Pasta with sun gold tomatoes

  • jzanger on August 10, 2014

    Doubled the recipe (mostly eyeballed), used spaghetti. This was fantastic. I found that the key was to cook the tomatoes and garlic gently (low or medium-low) and sort of smash some of the tomatoes to release liquid at the start. I used the already-split sungolds I'd just picked which made that very easy! Can't wait to make this again.