Notes about Recipes in this book

• Asian chicken-noodle salad with snap peas

  • Jane on September 04, 2011

    This was a good, quick everynight dinner. Sugar snap peas then pasta are cooked in the same pot (reducing washing up!). Great sauce with good flavor from mango chutney, garlic, soy, sesame oil, mustard. Grilled chicken added. Will definitely make this again.

• Zucchini cakes with smoked trout

  • Bloominanglophile on July 15, 2013

    I decided to try this recipe that I found on Epicurious since I had all the ingredients on hand. Although these are appetizers, I served them for dinner with sliced heirloom tomatoes for a simple summer meal. These were good but I might change a few things if I make them again, such as adding a bit more salt to the fritter batter, and changing out the sour cream for crème fraiche or yogurt. The herbs might also be more effective if mixed in with the preferred dairy topping, along with some lemon perhaps?

• Porchetta-style roast pork

  • psarrett on February 13, 2024

    Delicious crust. Best eaten on the day it's made.

• Savoy slaw with mint and cilantro

  • nicolepellegrini on September 19, 2020

    A decent enough Asian slaw. Definitely on the sour-vinegary side as written, which was not an issue for me but worth noting.

• Dulce de leche cheesecake bars

  • Zosia on October 20, 2019

    I needed a sweet that could be put together quickly to serve the next day to a large number of people; with its press-in crust and a filling that was made in the food processor, this recipe fit the bill. Even better, it was delicious (and looked good - just like in the photo). I reduced the sugar in the filling by 1/4 cup so the cream cheese tang came through to counter the sweetness of the topping. The fleur de sel helped in balancing the sweetness as well. I cut it into 36 smaller bars.