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Hi, Paula_W -- I haven't cooked anything new recently (an unintended side-effect of working for EYB!) but I would like to suggest that you add a public Note to the Shredded chicken tacos (Tinga de pollo) recipe for the benefit of other members. (If you've never added a Note before, see this article in our Support Center: http://support.eatyourbo...note-to-a-recipe-or-book)

@Paula-W  This is why I read the Notes section on the EYB homepage - by adding a note to a recipe we share our experiences of what we've made and how it turned out (and maybe what could be done better next time!).  This has become an integral part of my daily internet browsing time.  If I only want to read about recipes that are on my bookshelf I click on My Bookshelf and then Notes / Reviews to get all the notes that have been added to recipes that I already have access to.  Sometimes these notes prompt me to make a recipe I've otherwise overlooked; sometimes I read the comments and decide not to make a recipe after all! 

Originally Posted by: FJT

@Paula-W  This is why I read the Notes section on the EYB homepage - by adding a note to a recipe we share our experiences of what we've made and how it turned out (and maybe what could be done better next time!).  This has become an integral part of my daily internet browsing time.  If I only want to read about recipes that are on my bookshelf I click on My Bookshelf and then Notes / Reviews to get all the notes that have been added to recipes that I already have access to.  Sometimes these notes prompt me to make a recipe I've otherwise overlooked; sometimes I read the comments and decide not to make a recipe after all!

Thats new to me, and it's very useful. Is there a way to comment Notes / Reviews? 

Ottolenghi's Chicken with caramelized sumac onions, preserved lemon, and Israeli couscous was my introduction to cooking with sumac.  It's a delicious dish that's on our regular rotation.

Paula_W - you are in for such a treat if you are just discovering Yotam Ottolenghi. His recipes are usually interesting and different to anything you have cooked before. He is a big favorite with EYB members - his books are 1, 2, 6 and 18 in our popularity sort of books in the EYB Library.

We have 849 of his recipes with online recipe links. In there are 45 recipes using sumac (some of those are duplicates). My personal favorite is Turkey & courgette burgers with spring onion & cumin - the sauce is fantastic.

Sumac is also an ingredient in za'atar and there are also 21 online Ottolenghi recipes using that spice blend. And if you would like to branch out beyond Ottolenghi for sumac recipes there are 792 online recipes with sumac and 399 online recipes with za'atar.

Because it finally feels like spring, after a very long winter, I decided to have our first barbeque of the season tonight. Hardly any snow left in my yard and warmer temperatures. I had some thick pork chops from the butcher, so made Grilled pork chops marinated in mojo from the Serious Eats blog indexed on EYB. Easy and tasty...I added a note to the recipe. I usually do that when I try recipes. In fact, I always write notes in my cookbooks, and sometimes when I come across a note that way, I'll add it to EYB. I love reading notes others add.

For dinner, today, I cooked a couple of small beef eye round roasts, according to Cook's Illustrated.  I don't really cook roasts, not for lack of interest, but they were a really good price, so got them instead of ham, for once (for Easter dinner).  I'm very pleased with the results.  REALLY glad I had recently purchased a remote oven thermometer.  Amazon had one of their lightening deals that made it very reasonable.  It made this recipe far easier to accomplish, since temperature has to be spot-on to keep the meat tender and juicy.  

Thank you for posting about the recipe with the chicken thighs.  I'm not a huge fan of them, though if they're cooked long enough they're, admittedly, pretty good.  I'd rather use them in a recipe, rather than eat them straight.

I'm just wondering whether any one else is questioning portion sizes in contemporary recipes in light of every nation's problem with obesity.. I just made Ricotta & basil crepe manicotti from this month's Delicious (Aus).. I halved the ingredients, and there was still enough for 4 very generous serves.. the original recipe was for 4 - 6 serves (and used 1kg ricotta & 8 eggs!). When are the test kitchens going to come back to reality?

I was just back in London now from holidays in Vietnam and climbing my way up from a simple pan-fried fish with lentils and leeks, to gang bao chicken with peanuts and then chicory beer and cheddar soup with griddled chorizo sprinkle, when I was brutally stopped by a tooth abscess yesterday afternoon.

So mainly eating antibiotics now. I tried to eat the rest of lentils at lunchtime with very thinly shredded smoked ham but even that was a bit much.

This is sad, but i will rejoice in hearing and bookmarking your ones then :)