Notes about Recipes in this book

• Grilled trout with white beans and caper vinaigrette

  • Zosia on May 03, 2016

    The lively dressing was perfect with the smoky grilled fish and the white beans. I used olive oil instead of browned butter (and less of it) and spinach in place of arugula (and more of it). Excellent for a busy weeknight meal.

• Beer-marinated flank steak with aji and guacamole

  • tmitra on July 23, 2017

    Combining the flank steak and the guacamole did not serve either of them, but combining the flank steak and the aji sauce elevated both!

• Ginger and honey baby back ribs

  • GiselleMarie on October 22, 2019

    Very good! It’s important to marinate these for four hours, so they need to be started early in the day. I cooked these in the steam oven, covered with foil, an hour. Remove the foil, brush with remaining marinade, and cook for an additional 20 to 30 minutes.

• Hot dogs with dal and red-onion raita

  • psarrett on February 11, 2024

    This was a shockingly good hot dog! Would absolutely make again.

• Cappuccino brownies

  • Jane on March 10, 2012

    A great dessert. When I made it for a Super Bowl party one of the guys there said it was the best dessert he had ever had. Make sure you don't overcook the brownies, and definitely don't skip the frosting as that's what makes it so special.

• Grilled shrimp with molasses-guava glaze

  • tmitra on July 09, 2018

    This was too sickly sweet for me.

• Sweet potato and poblano salad with honey and rosemary

  • dinnermints on May 08, 2018

    Excellent. I've made this salad at least three times, and people love it. For 1.5 recipe (I never make less for this salad), I toss the sweet potatoes in 2-3 T of oil, roast them in wedges at 425 for 10-15min on the first side, and then 7-10 minutes on the second side. I use 4 poblanos, blister them thoroughly under the broiler, then skin and chop them (I've made it with the poblanos raw only once - don't recommend). Given the amount of oil on the potatoes, I reduce it in the dressing to 2-3 T as well.

  • clcorbi on July 03, 2018

    Excellent. I love the balance of flavors in this dish--it would be perfect to take to a cookout. The raw poblanos actually didn't offend me, although I believe they would be delicious when roasted as well. This will be repeated.