Notes about Recipes in this book

• Thin-crust pizza

  • ashallen on January 19, 2020

    Excellent recipe for homemade pizza! I grew up on New Haven pizza and can be pretty picky. This recipe surprised me - I wasn't expecting to make this good a pizza with a regular oven + baking stone. Crust was nicely chewy with a moist interior, crisp exterior, and great dough bubbles on the rim. I only did a 1-day cold-ferment with the dough this time and will try the 3-day next time. Used King Arthur's organic bread flour which we've also enjoyed in other breads. Good quantity of sauce and cheese relative to crust, though my husband preferred a bit more sauce (+ a whole tin of anchovies!) on his pie. [Cross-post for 2011 & 2013 Annual Edition/2011 & 2013 Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

• Nut-crusted chicken cutlets with lemon and thyme

  • EdM on July 16, 2017

    Tried with almonds and pistachios, both very good, edge to pistachios. Cook to 150 on probe, thickest part, as it will rise after removal from oven. Modern large breasts take more like 35 minutes, not 25.

  • ashallen on December 20, 2020

    I thought these were very good and my husband loved them. As advertised in the recipe headnotes, the breading has nice crunch, the chicken is moist, and the whole package is nicely seasoned. My cutlets were on the high end of the range called for in the recipe (8 oz) and took 10-20 minutes longer than the time specified in the recipe to hit 160F. There was more than enough flour, crumbs, and egg mixture to coat my large cutlets, so next time I'll try using just 2/3 of the breading ingredients called for. Another note for next time is to avoid spearing the cutlet through the top side when taking its temperature - doing so created a chicken juice upwelling on top of the cutlet, resulting in a soggy patch in the breading. Next time I'll sneak in from the side.

• Spaghetti with lemon and olive oil (Al limone)

  • mama_c on April 12, 2015

    Great recipe. Use any combination of greens, Greek cheeses, labne, onions, garlic, herbs (parsley, mint), eggs, nutmeg. 10 sheets bottom, 8 sheets top, with some hard cheeses sprinkled between last few layers. Sesame seeds on top.

• Classic gingerbread cake

  • louie734 on March 10, 2014

    Ran out of molasses while making this, so used sorghum syrup for about half the quantity. The cake is truly spicy, and the first one I've made that wasn't so damp that the middle sunk. It's really quite lean, only 1/3 c oil. Served with homemade applesauce rescued from the freezer.