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The Wednesday Chef by Luisa Weiss

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Notes about Recipes in this site

  • Marco Canora's beef Bolognese

    • jzanger on March 09, 2014

      Delicious! I used half the amount of wine and eyeballed the measurements of most ingredients. This seemed to be just fine and it turned out wonderfully. I did most of my seasoning during the second half of the cooking process and made sure to stir, scraping up all the stuck bits from the bottom, every fifteen minutes or so. This is a recipe which calls for a splatter screen! Indeed, the simmering process took about three hours after 45 minutes of combining ingredients in the pot slowly. I will make this again.

  • Banana chocolate walnut bread

    • Emily Hope on December 04, 2012

      While I like the idea of adding walnuts and chocolate to banana bread, this recipe was a bit of a bust because a) the size of loaf pan wasn't specified, although it was clear from the amount of batter that a larger one (9x5) was needed; and b) in that size loaf pan, there was still so much batter that the bread took quite a bit longer (10 minutes or so) to cook, and after I pulled it, I discovered that there was still a tunnel of uncooked batter in the center of the loaf, despite the ends being overcooked and dry. The recipe was adapted from a Gourmet cake recipe that used a 9 inch square cake pan originally, which I think would probably be more successful. But (shocking!) I think I prefer my banana bread/cake with oil rather than butter, so I probably won't try this one again.

  • Coconut bread

    • Yildiz100 on April 03, 2017

      Easier and more delicious than banana bread. New family favorite. Needed the full 75 minutes.

  • Fennel and olive salad

    • wester on January 15, 2014

      This was very tasty, but weird. It somehow didn't feel like a salad, maybe because there was no added acid.

  • Cauliflower soup

    • krobbins426 on March 08, 2013

      Made this with water (one option in the recipe), rather than stock, because I was out of stock. Resulting soup lacked a lot of flavor, but did provide a good canvas for adding seasoning, cheese, etc. I wouldn't make it this way again. I ended up with a cauliflower broth that I froze in portions that will need additional work to add flavor when I defrost. Will definitely use broth next time I make cauliflower soup.

  • Cranberry bean, lacinato kale and pasta soup

    • ksg518 on January 29, 2018

      This is a great bean soup. Weiss correctly points out that the extra step of creating a bean and parsley puree to dollop on the soup raises it out of the ordinary bean soup category. Because of the paprika, the puree gives the soup an almost meaty flavor even though the whole soup is vegan (assuming you skip the cheese).

  • Minestra of root vegetables

    • Krisage on November 11, 2017

      Worked great in the pressure cooker. Used 6 cups water and cooked 7 minutes after reaching high pressure.

    • michalow on January 24, 2018

      This is a tasty and satisfying winter soup. I cooked it for less time than recommended and the vegetables softened and flavors melded well. Subbed celery root for the parsnips and used "shasta yellow" lentils. Nice with a bit of parmesan on top.

  • Sweet potato and red lentil soup with mint

    • Laura on January 25, 2013

      I made this as written with my homemade vegetable broth and it was fine, but nothing special. I pureed the soup in my Vitamix. Added a bit of yogurt and the chopped mint to individual bowls -- really didn't think that the yogurt, and particularly the mint, added much. If I were to make it again, I would try adding the mint prior to pureeing in the Vitamix.

    • thekitchenchronicles on January 21, 2013

      A perfect soup for a cold day- great flavors, the lime juice is a really nice addition.

  • Pappardelle with peas and Parmesan

    • michalow on November 23, 2017

      I'll use this recipe as a starting point with significant modifications next time. It didn't really work for me as written. The biggest problem was the honey. I didn't care for this at all, even though I used Luisa's significantly reduced amount. I would leave it out entirely next time. Beyond that, I would boost this with some additional vegetables. This time, I added fresh arugula, which provided a nice texture and flavor contrast. Broccoli, cauliflower, or asparagus would be nice too. Maybe some toasted pine nuts. I did like the pea-onion puree coating the pasta, and thought the amount of butter Luisa calls for worked well.

  • Pasta con le sarde

    • cassiemcgannon on October 15, 2012

      Tasty, although its one of the most visually unattractive pastas I've ever cooked. Will make again.

  • Take-out style sesame noodles

    • Frogcake on January 04, 2017

      My family LOVED these noodles immensely, especially the sauce. I shared the recipe with my university-aged son and I know he makes this all of the time with double peanut butter. As suggested, I use tahini in place of Chinese sesame paste. Will be making this again and again.

  • Bihari green beans masala

    • blintz on April 12, 2016

      Delicious and easy. Went well with Mum's Chicken Curry from Made In India. But the beans took much longer to cook than six minutes! More like 15-20 on my stove and they were still crunchy!

  • Garlicky braised cauliflower with capers

    • imaluckyducky on July 29, 2016

      5 stars - Quick to assemble, no additional salt needed. I used the brined capers and added a pretty hefty amount. Fantastic hot, but also quite lovely cold the next day for lunch. This is a great recipe to introduce anchovy-haters to anchovies (and have them not know).

  • Kohlrabi salad

    • wester on October 17, 2017

      Ok, but I wasn't wowed. I'll stay with my regular lemon/soy sauce/olive oil dressing.

    • TrishaCP on November 24, 2012

      This was tasty and healthy and easy to make.

  • Peas with olive oil and mint

    • eliza on March 04, 2014

      Very easy recipe from Nigel Slater. Tastes great with frozen peas and takes only minutes to make. Everyone should try this!

  • Potato salad with green sauce

    • Barb_N on June 20, 2017

      I made this herbed potato salad and agree with Luisa- it needs the capers (salty) and vinegar (tart) to avoid an oily one note dish.

  • Soft zucchini with harissa, olives and feta

    • sarachirvasuta on February 16, 2014

      This truly is as good as the headnote says. I believe this is the single best things that can happen to a bunch of courgettes.

  • Corn fritters with sweet chile sauce

    • zorra on June 10, 2014

      Can't wait for fresh local corn to eat this, as often as possible in the too-short season, please. Sauce is essential, though I cut salt & sugar slightly.

  • Aromatic Chinese oxtail stew

    • zorra on January 15, 2014

      Oxtails beckoned from the mark-down corner of the store but I had no idea what to do with them. Checked Eat Your Books on my phone & found this recipe. First time success with something new to us! Added about a cup of dried shiitake mushrooms & their soaking liquid. Definitely needed the overnight chill to remove the fat.

    • sir_ken_g on March 01, 2013

      The recipe says it takes 2 days. I did it in one by starting it in the morning. It takes lots of clock time but not much on hands time. Followed the recipe except skipped the last 15 minutes because it was plenty tender and I was afraid of burning. It was great!

  • Geraldine's date cake

    • cassiemcgannon on October 14, 2012

      This is delicious - doesn't taste particularly like chocolate, coffee or dates, but has a lovely complex rich flavour, and a really soft crumb. I substituted Nuttelex (non-dairy margarine) for butter as it was all I had on hand, and it worked fine.

  • Clementine Bakery's banana cake

    • michalow on October 30, 2012

      Great even without the frosting, though cake is quite sweet and could see how a tangy topping would the perfect contrast. Forgot the vanilla, still delicious.

  • Cashew brittle

    • spharo00 on December 24, 2012

      This was incredibly easy and very tasty. It was the perfect balance of salty and sweet which I love. It also made a huge amount, close to four pounds of brittle.

  • Catherine Newman's donut cake

    • cassiemcgannon on July 18, 2012

      This really does taste like a doughnut - even without the cinnamon sugar I sprinkled on top. I'll be using this recipe again. I substituted self-raising flour for the plain flour and baking powder. The cake sank a bit in the middle, but the recipe warned this might happen even using the listed ingredients.

  • Ottolenghi's spice cookies

    • radishseed on March 04, 2014

      These cookies are great! I love the soft texture. I think next time I would make them half size and bake for 5 minutes or so less.

  • Kale chips

    • Astrid5555 on March 22, 2014

      Finally our turn to make kale chips and we loved them! So easy and delicious.

  • Nigel Slater's chocolate muscovado banana cake

    • DBD on December 07, 2018

      Made this today Dec 7, 2018, used 1/2 dark brown sugar + 1/2 muscovado (molasses,) and was delicious. Choir enjoyed it too.

  • Nigel Slater's pork meatballs in broth

    • wester on August 25, 2015

      My zucchini were a bit too large for this recipe, so I filled them with the meat mixture instead. In the oven, covered, at 160C for about an hour. Then take the cover off and raise temperature to brown them. Very tasty, will definitely repeat.

  • Laura's grilled eggplant salad

    • sturlington on August 12, 2013

      Not really a recipe, more of a serving suggestion.

  • Dorie Greenspan's cocoa banana bread

    • aeader on December 28, 2014

      This was a moist and delicious quick bread. The banana flavor did not come through as much as I would have liked, after baking (although the flavors seemed perfectly balanced when I tasted the batter). I would still make this again perhaps using a bit less cocoa powder. I didn't add the dark chocolate this time and would probably continue to leave it out as I wanted something a bit less rich for breakfast.

  • Jenny Rosenstrach's pulled chicken sandwiches

    • aeader on January 03, 2014

      Poaching the chicken in the sauce gave it a lot of flavor. I used bottled sauce which was good, but next time I will look for a good recipe and make my own. I used boneless skinless chicken thighs and the meat stayed very moist.

  • Gwyneth Paltrow's Mexican green goddess dressing

    • aargle on May 05, 2016

      This was very quick and easy. I used Greek yoghurt as that is what I had on hand. Makes heaps

  • Jane Hornby's salted caramel shortbread bites

    • e_ballad on August 17, 2016

      Not a big fan of the biscuit base & the caramel was cooked long before the suggested 20 mins cooking time. Not my favourite 'millionaire's shortbread' recipe.

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Reviews about Recipes in this Book

  • Chocolate oatmeal coconut cookies

    • Salt Sugar and I

      The recipe that stole my stomach and ticked every box for the cookie I wanted. Chunky Chocolatey Oaty. Perfect. Bonus! There was a photo that reassured me they'd be somewhat chunky...

      Full review