Notes about Recipes in this book

• Fresh corn, brie, and jalapeno frittata

  • Jviney on April 18, 2018

    A showstopper and very good but very heavy. Best served with fruit or a salad.

• Buttermilk pancakes with blueberry compote

  • maryfa on September 10, 2017

    This is by far the best pancake recipe I have made. They are light and fluffy. I halved the recipe and it was not a problem. The blueberry compote was delicious (I made this the night before).

• Toffee bar coffee cake

  • Jviney on February 12, 2019

    This was great. My 88-year-old grandmother asked for the recipe. :)

• Maple-pecan sticky buns

  • breakthroughc on December 09, 2022

    We have been looking for a recipe to serve on Christmas morning and we have a winner. The dough was easy to work with and the recipe isn’t too complicated. They are rich and decadent, but won’t put you into a sugar coma.

• Spiced pecans

  • Barb_N on December 19, 2015

    This is a perennial favorite around the Holidays- I give batches as gifts, serve them at home. I skip the black pepper as I don't like the taste.

  • Barb_N on December 23, 2018

    This recipe probably fueled my passion for 5 spice powder. I have tried many others over the years, none match it. Just some added notes- make sure the butter/water/spice mixture really thickens before transferring nuts to baking sheet. If there is more sauce than nuts, add more nuts so the sauce doesn’t go to waste. These bake for more than 10 minutes in my oven, more like 20. This year’s batch has walnuts, pecans and casheews and I’m waiting for the cashews to get a little color.

• Pepperoni and Asiago pinwheels

  • Jviney on April 18, 2018

    I served these at my son’s second birthday party and they flew off the platter. Really delicious appetizer.

• Cajun grilled shrimp

  • Jviney on April 18, 2018

    Highly recommend this one, served with a great crusty bread. Almost enough for a meal for four if you add a salad and dessert.

• Walnut, arugula, and gorgonzola crostini

  • Jviney on November 14, 2020

    I've made this appetizer several times and it's more than the sum of its parts. Quick to assemble, and so good.

• Classic New England clam chowder

  • nmpagomez on February 10, 2026

    Made this for a family member who was home sick. It got rave reviews from the whole family. I will use this recipe again!

• Cheese tortellini soup with cannellini, kielbasa, and kale

  • Cheri on December 12, 2010

    Pretty good. Makes alot! Needed more liquid, so added chicken broth and water (3-4 more cupls liquid). Next time, make 1/2.

• Beef-barley soup with wild mushrooms and parsnips

  • nadiam1000 on October 18, 2016

    I have made this recipe twice, once with the dried mushrooms and once without (added a bottle of dark beer instead). Hearty, thick, delicious - more of a stew than soup. My beef shanks took longer than 1 1/2 hours to get tender - over 2 hours. After the first day, it really thickens up due to the barley. Great fall weather meal with some good bread.

• Butternut squash soup with cider cream

  • Cheri on January 09, 2010

    Use Calvados - see notes in book. Served with bagette toast and melted gouda.

  • Breadcrumbs on March 17, 2016

    An excellent soup, perfect for a chilly Autumn day. I first made this in 1998 when the recipe initially appeared in B.A. mag and I've been making it ever since. It's great for entertaining as the soup and the cider cream can be made day or so ahead. I usually add a little curry powder to give the soup a bit of a kick. Lemon juice will brighten this if need be. I've also topped it with crisped pancetta, bacon and smoked cheddar over the years.

• Leek, potato, and tarragon soup

  • MMarlean on August 17, 2010

    8-17-10 - Jon added partially cooked bacon and reduced butter. Used 1/2 and 1/2 and Greek yogurt. Best potato soup I've ever had!

• Roasted red pepper and eggplant soup

  • Lsblackburn1 on March 04, 2019

    Took a short cut and used roasted peppers from the antipasto bar. This was easily blended with the immersion blender and very delicious!

• Beef bourguignon

  • AOski on September 16, 2012

    Yes, you really do need THAT much wine!

• Turkey chili with white beans

  • sturlington on February 14, 2014

    Easy, adaptable, and very good. Cut down the chili powder a lot. Didn't have cocoa powder but did have bacon, which added a nice smoky flavor. p129

• Brussels sprout and apple salad with blue cheese and walnuts

  • Lsblackburn1 on November 10, 2020

    This is kind of like a Waldorf salad with Brussels sprouts. Very tasty! I didn’t use radicchio and hardly had any celery leaves, but doesn’t seem like they’re missing.

• Marinated shrimp, scallop, and caper salad with sherry vinaigrette

  • Jviney on April 18, 2018

    Delicious salad. I served it with the twice baked goat cheese soufflés and the crowd loved it.

• Fiesta chicken salad with lime-cilantro vinaigrette

  • ahsafford on August 01, 2011

    Delicious, but needed a little something extra. Adding a little bit of fruit - nectarine, peach or mango - made the difference. This could also stand to have some spice added - perhaps diced jalapeno or serrano.

• Smoked chicken salad with sweet-and-sour cabbage on baguettes

  • Clarityandstatic on June 04, 2026

    I halved the recipe and it still made too much for cabbage and chicken salad for one baguette. It was fine, but not worth the trouble to make again.

• Ravioli with herbed walnut sauce

  • sturlington on April 22, 2014

    Nice quick dinner, easily made. May substitute other herbs. p192

• Fettuccine with chicken, red onion, and peppers

  • Breadcrumbs on October 14, 2010

    p. 202 - Oct 2010 - First use of this recipe and results were great. K-9.5 I did reduce amt of cream but otherwise made as directed. I was a bit concerned about the 1 tbsp of chipotle since sometimes they can be especially hot. In this case the heat level was perfect. Delicious meal that we'll have again.

• Saffron pasta with pork and tomato sauce

  • bching on February 27, 2017

    Good simple bolognese type pasta dinner.

• Spaghetti carbonara

  • jtodes on October 15, 2017

    Fantastic. Works well with linguine.

• Pesto lasagna

  • sarahawker on February 02, 2015

    This was FANTASTIC! One of the best lasagnas I've made. I used a pesto saved in the freezer from the summer and added one pound of sausage crumbled and sprinkled between layers.

• Fontina, mushroom, and pancetta lasagna

  • Breadcrumbs on September 05, 2011

    p. 211 - I've cooked very little from this book and if this recipe is any indication of the quality of recipes in this tome, I simply must rectify this. What a wonderful, flavourful dish and a unique variation on our usual lasagna. We especially loved the earthy flavour and textural element the mushrooms brought to the dish. This mad one massive lasagna! My pan is deeper than a standard 9 x 13 pan and it was full to the brim. Since mr bc didn't feel the pancetta would be adequate in terms of meat, I did add some ground beef to the sauce. Overall this was an outstanding dish that I will most definitely make again and again. Leftovers were frozen and held up beautifully to re-heating. Do try this outstanding dish.

• Sausage, cheese, and basil lasagna

  • Breadcrumbs on May 13, 2010

    p. 213 - looks good - 1lb hot Italian sausage, 24oz ricotta

  • Jviney on November 01, 2019

    This is a family favorite - great flavor, holds together well.

• Pizza bianca with goat cheese and greens

  • Jviney on May 04, 2018

    I made this for a cooking club and everybody loved it. Really delicious.

• Lemon-pistachio pilaf

  • Frogcake on August 27, 2018

    Delicious! Followed the recipe except for the following changes: I mixed in a half cup of wild rice (cooked) and a half cup of arugula. Such an incredible lemon flavour that was not overpowering!

• Curried rice with cauliflower, bell pepper, and green onions

  • peaceoutdesign on December 23, 2020

    pg 235. Okay but not great. I added an additional 1/2t curry and I feel that still wasn't enough. I think that adding the vegetables in the last 10 minutes would keep them from overcooking.

• Oven-roasted winter vegetables with rigatoni

  • sturlington on March 11, 2015

    For me, this recipe didn't cohere very well. I don't like the combination of potatoes and pasta. Also, I don't think of eggplant as a winter vegetable.

• Stir-fried cabbage

  • sstewart on January 17, 2010

    WONDERFUL! Used Napa Cabbage and only cooked for half the time. Great new veggie recipe!

• Chicken with roasted lemons, green olives, and capers

  • Breadcrumbs on April 27, 2010

    p. 345-6 - 4lg b/s chx breasts

• Pork saute with apples and calvados cream sauce

  • Cheri on December 01, 2010

    Excellent winter meal. Served over rice. Substituted chicken broth for the apple cider.

• Giant chocolate-toffee cookies

  • ereibel on January 01, 2012

    Great cookies, very rich. I frozen mine in individual servings and use them one at a time.

  • ashallen on September 16, 2019

    These are great cookies - very chocolatey with soft dark centers. The toffee bits are super. They're really sweet, though! Cookie texture seemed best during the first 2 days after baking - after that, they started to lose moistness. Definitely cool on cookie sheets, as specified in recipe - they're delicate when they're warm. Recipe's also available online at Epicurious.

• Chocolate chip cookies with espresso and cinnamon

  • ereibel on January 01, 2012

    Very unique cookies. I love the cinnamon in them.

• Asparagus with balsamic-shallot butter sauce

  • jumali on March 05, 2012

    The asparagus was perfectly cooked but thought the shallot and vinegar flavor completely overwhelmed it.

• New England fish cakes with herbed tartar sauce

  • Lindalib on November 10, 2012

    We used frozen tilapia and this was still really delicious. Super easy, as most of the work is done with a food processor. We used the tartar sauce recipe from The New Basics Cookbook.

  • sturlington on September 12, 2014

    This got a surprisingly good rating from everyone in the family. Another good option for weeknight cooking. The flavored tartar sauce helps make the dish.

• Grilled spice-rubbed salmon with corn salsa

  • milgwimper on March 14, 2016

    This was interesting. I had a lot of rub left over as I had only 3 servings of salmon. I had thought I was not going to like the seasoning on the salmon but it was delicious. We pan fried the salmon, so this review you might take with a grain of salt. One of the eaters couldn't decided if the sugar helped or hindered the seasoning. I ended up adding molasses to the sugar as I had had brown sugar it was not the soft kind. I also ran it through the spice grinder to break apart lumps. The corn salsa was a hit. I added lemon juice instead of lime as that is all I had. I halved the recipe as I did not have the corn. Next time I will try the recipe as written, and compare.

• Broccoli with sesame seeds and dried red pepper

  • sturlington on June 02, 2013

    I omitted the sesame-red pepper blend as I don't have a spice grinder. The recipe was pretty flavorful anyway, a good accompaniment to asian-marinated dishes.

• Grilled chicken with tricolor salsa

  • sturlington on June 04, 2013

    I ended up using this recipe as more of an inspiration rather than following it exactly.

• Potato, shallot, and bell pepper packets on the grill

  • sturlington on June 12, 2013

    I liked these. The potatoes cooked well and were nicely flavored. Used leftovers as a basis for frittata later in the week. This recipe would work equally well over a campfire.

• Flourless peanut butter and chocolate chip cookies

  • sturlington on June 20, 2014

    Requires super chunky peanut butter.

• Grilled chicken, red onion, and mint kebabs with Greek salad

  • sturlington on June 30, 2014

    Really good, and a nice use for fresh mint. Served with cucumber salad, potato salad, and pita chips for a summer meal.

• Pecan and brown sugar crescents

  • sturlington on February 01, 2015

    Very quick and easy to make. A little delicate--I might roll them thicker next time. Tasty. A great little cookie to go with tea or ice cream.

• Grilled pork fajitas with chipotle chile sauce

  • bktravels on May 26, 2018

    We have made this dish following the original Bon Appetit recipe from July 1985. We have usually adapted the amounts and the recipe in order to use leftover pork. Very good.

• Classic chocolate chip cookies

  • Wlow on June 20, 2022

    Great with Guittard dark chocolate baking disks (and oil instead of oil spray)

  • Jviney on April 16, 2018

    These were my old standby for many years, and I used an equal mix of white chocolate, milk chocolate, and dark chocolate chips. They became a little sweet for me, but anyone who receives them as a gift loves them.

• Orange- and hoisin-glazed squash with sesame seeds

  • peaceoutdesign on September 23, 2021

    Nothing special. Acorn squash halved with just butter and brown sugar is tons better.

• Ginger and vanilla bean creme brulee

  • peaceoutdesign on December 31, 2013

    Came out really grainy, maybe I did something wrong. Flavor was great, texture terrible.

  • peaceoutdesign on December 31, 2013

    Researched a reason and found that I curdled the eggs. So Low heat (300F), Mix when cooler, strain and water bath. I may case I think that heat was the culprit.

• Swedish pancakes with berry-cardamom topping

  • peaceoutdesign on June 14, 2022

    As close to my mom's recipe as of yet. Seems like the egg ratio needs to be a bit higher. This recipe says its 4 servings but, I would say it is 2. Additional toppings: Lemon and sugar, lingonberry jam, sour cherry jam, fresh fruit, toasted coconut.

• Banana cupcakes with buttercream frosting

  • chocchic on February 03, 2015

    I love the flavor combination of chocolate and banana so I topped these with chocolate ganache. They turned out just so-so. They cupcakes weren't very sweet and they certainly weren't very banana - y. If I made again I would probably try adding more banana flavor either with more bananas or with some sort of flavoring.

• Roasted salmon with cranberry-mustard sauce

  • Barb_N on December 29, 2025

    I have made variations of mustard glazed salmon many times. I chose this recipe b/c I had fresh cranberry relish. The mustard glaze was meh, maybe b/c I didn’t broil it. That seemed like the only reason to broil. All of us loved the cranberry-mustard sauce, which I served on the side. Now I’m wishing I mixed the mustard with maple or even cranberry simple syrup before brushing it on the salmon. I feel like a side of salmon should have a more dramatic presentation.

  • breakthroughc on December 15, 2025

    Made this again for the first time in years. Really a great recipe worth revisiting, Can be adapted for entertaining large groups by using whole sides of salmon or steelhead. I remove the salmon from the oven when done and then turn it to broil. I spread the cranberry sauce on and then return it to the oven for a couple of minutes. I think the sauce and the salmon benefit from the sauce not being room temp, but slightly warm.

• Cumin pork roast with wild mushroom sauce

  • janeths on January 19, 2026

    Pork is not my favourite but the mushroom sauce makes it taste great.

  • br22 on October 06, 2014

    The sauce was exceptional. Nice to have a recipe which doesn't depend on rubbing/marinating the pork 24-48 hours in advance. The flavors in the sauce enhance the pork nicely.

• Stir-fried lemongrass beef with Asian greens

  • sarahawker on July 07, 2021

    This is really delicious. I didn't serve as a cold salad, but more as a room temp dish - didn't have enough greens so I stir fried some green beans with the bok choy before the beef and it was much more like a stir fry to eat with rice. So good though, Came together pretty quickly.

• Buttery pound cake

  • mamacrumbcake on July 15, 2015

    The Mary Poppins of pound cakes, practically perfect in every way.This cake took 1 hr and 20 minutes to bake; I tented it with foil for the last 30 minutes. The cake, which has no leavening, rose beautifully--doubling from 2 to 4 inches. The crumb is tight, with a creamy color and a deep golden crust. The texture is luscious! By the way, I had to keep an ice pack under my mixer bowl to keep the butter cool enough during the long mixing. I find that if the butter is too warm, the cake won't aerate properly. PS This recipe is almost exactly like the recipe for Elvis Presley's Poundacke. (Elvis's recipe uses 1/2 teaspoon more salt and 1 teaspoon less vanilla and starts in a cold, not preheated, oven).

• Smoked sausage cassoulet

  • hma2000 on March 12, 2017

    Fantastic faux cassoulet. I've been making this for years. Great for winter gatherings.

• Double lemon bars

  • Lsblackburn1 on January 13, 2019

    These take me right back to my childhood! Deliciously tart made with Meyer lemons.

• Mexican brownies with brown sugar topping

  • Lsblackburn1 on October 14, 2018

    These were amazing! A brownie combined with a praline. Definitely a crowd pleaser.

• Potato gratin with Boursin

  • Jviney on February 12, 2019

    This is easy and delicious. Perfect paired with a beef tenderloin and steamed veg for Christmas dinner.

• Vanilla peach pie

  • Jviney on July 13, 2019

    This is such a delicious pie. I make it every year. Just a hint of vanilla - it’s a true treat.

• Old-fashioned peanut butter cookies

  • Jviney on April 15, 2018

    Made this the morning of my sons’ check-up and the pediatrician’s office went wild. I don’t know how you could improve on this version. One of our family favourites.

• Cherry-almond bars

  • Jviney on April 16, 2018

    Excellent recipe. I sub strawberry or raspberry preserved for the cherry due to personal preference - always good.

• Chocolate-mint tart

  • Jviney on May 04, 2018

    This is so refreshing and delicious. I've made it over and over, great summertime dessert.

• White chocolate and peppermint hot chocolate

  • Jviney on November 29, 2019

    My book club requests this as often as I will make it. Easy and delicious.

• Fudge layer cake with peppermint mousse

  • Jviney on December 05, 2019

    This is delicious. I have had trouble releasing the cakes = remaking the cakes, so use parchment rounds in the pans. It’s a lovely holiday cake.

• Old-fashioned lattice-top apple pie

  • Jviney on October 29, 2024

    Meh. Crust is good; the rest is pretty one note. I’ll look forward to trying other recipes.

• Stir-fried sesame asparagus

  • Jviney on June 10, 2025

    Maybe not the best way to enjoy in-season asparagus’ flavor, but definitely a way to make it palatable for kiddos.

• Roasted root vegetables with green onions

  • hbakke on October 26, 2020

    Page 458. A great way to use up all the lingering root veg in the fridge. This recipe takes 1.5 hours in the oven, so not a quick recipe, but I would make this again.

• Cod with bok choy and burnt orange-star anise sauce

  • sdeathe on January 24, 2021

    On p. 391 This was easy to prepare and good; very tasty and something different. The bitterness of the orange rind was perhaps a bit too evident for my taste, but still good.

• Turkey meat loaf with sun-dried tomatoes

  • Sleeth on July 08, 2020

    Overall good, moist, and easy to make meatloaf. I was concerned it would be too much ground pepper, but overall nice flavor.

• Rosemary focaccia with olives

  • ashallen on October 13, 2019

    This is a really good focaccia recipe. The bread is soft and moist without "doughiness" and the flavors are great. Although it's best on the first day, it stays nicely moist for a couple of days at room temperature. Also available online at Epicurious.

• Scalloped potatoes with goat cheese and herbes de Provence

  • ashallen on September 29, 2019

    Excellent scalloped potato recipe - tender potatoes and a creamy, herb-flavored sauce with a slight tang from the white wine and goat cheese. I usually crush the herbes de Provence a bit to break up the dried rosemary leaves which can sometimes be spike-like otherwise! Recipe specifies dotting some of the goat cheese on the surface - I haven't found doing so to have much effect and simply incorporate all cheese up-front now. Great as-is but the recipe's also handled some variations well - it's great with/without the shallots; additional chicken stock can substitute for the white wine; and it works fine with previously frozen cream. Recipe can be cut in half and baked in an 8x8-inch dish. Leftovers keep well - also freezes well.

• Veal shanks with caramelized onions and sage

  • Shelmar on January 09, 2022

    p.325, Very good, with veal from Featherblade. Recipe has both dried sage and fresh sage.

• German chocolate cake with coconut-macadamia frosting

  • breakthroughc on March 21, 2021

    This is a new favorite. When my friend asked for a German Chocolate Cake for her birthday I wasn't thrilled. Most have a sickenly sweet frosting. This cake was so moist and the frosting is not too sweet at all. My husband will probably be asking for this cake when his birthday comes around. I pulled my cakes after 32 minutes and they were perfect. A note of caution - the recipe doesn't make a generous amount of frosting. It was barely enough to frost the cake. I was glad I had measured out the 1/2 cup for between the layers.

• Cranberry cumberland sauce

  • cpandrew on November 20, 2021

    My go-to cranberry sauce recipe.

  • cpandrew on November 20, 2021

    Always a crowd pleaser. Been making since 1994.

• Maple-glazed parsnips with popped mustard seeds

  • LauraMB on November 06, 2023

    This dish is tasty. However, next time I would use brown or black mustard seeds. The yellow seeds have a very mild flavor. I would also halve the amount. I will make this recipe again with the changes noted.

• Rosemary-roasted salmon

  • GaryCooks on April 09, 2025

    I’ve made this MANY times. It’s so easy and delicious! Place the salmon between all the ingredients, drizzle with some olive oil, and roast for 12 minutes and that’s it! Note that the EYB ingredient list should also include lemons.

• Grilled pineapple with tequila-brown sugar glaze

  • MLGradisek on July 24, 2025

    Easy recipe and very tasty. Also used on grilled plantains.

• Beef short ribs in chipotle and green chile sauce

  • MLGradisek on October 05, 2025

    This can be made ahead, but can also be done in an afternoon. I bought a few extra ribs since some were small.

• Irish soda bread with raisins and caraway

  • diana_5rol8h on March 17, 2026

    Excellent bread! I substitute fennel seeds for the caraway, and no raisins. Same recipe in Lemlin’s Vegetarian Pleasures.

• Sticky toffee pudding

  • hope_o3h40e on March 18, 2026

    Very good! Even though it says the cake part can be made a day ahead, I wouldn’t recommend doing so. It can get a little dry. Otherwise very tasty!

• Baked salmon stuffed with mascarpone spinach

  • donna_fc33sh on June 05, 2026

    One of Emeril’s very best recipes!