Notes about Recipes in this book

• Tutu's super-crispy sugar cookies

  • hirsheys on December 23, 2019

    These are absolutely delicious - they are much more than the sum of their parts. The dough was a bit tough to work with because it was quite dry (partly because the butter was cold and thus not very liquid?), but we made it work and they taste great. A definite keeper.

• Farro salad with winter fruits, pistachios and ginger

  • TrishaCP on October 27, 2013

    This is really outstanding. Lots of good flavor from the citrus, dried fruits, and herbs. Worth making ahead to let the dressing really soak in. It can definitely take more lemon juice than the amount in the recipe. Definitely a keeper.

  • babyfork on February 21, 2016

    We really enjoyed this. I will make again! Used local Sonoma whole-grain farro from the farmer's market. It took about 35-40 minutes to cook. I agree with the other reviewer that it can take more lemon juice. I used Meyer lemon and Cara Cara orange and doubled the juice for each while keeping the amount of olive oil the same.

  • Rinshin on October 30, 2019

    Like other two reviewers, I needed more citrus taste to come forward and added double the lemon juice and orange juice. Since this recipe already uses the orange zest and some of the juice, I sectioned the remaining orange and some of the zest from lemon and included both into the salad along with minced garlic clove. After making these changes, I was finally happy with the taste. The flavor is still mild enough to complement assertive grilled meat or seafood. We enjoyed the toothy quality of farro. I think addition of curry flavor will be fun here too.