• sck on July 28, 2010

  I've just made a few things so far, but they've been lovely. I recommend the chocolate souffle with cardamom sauce.

Notes about Recipes in this book

• Beets and greens

  • mjes on April 21, 2018

    This is a dish I make frequently but have grown tired of apple cider vinegar in. Tonight I made it using a good malt vinegar which went nicely with the earthiness of the basic recipes. It is definitely worth playing with the vinegars.

• Potato gnocchi with Gorgonzola, leeks, and spinach

  • Cheri on November 24, 2010

    Rich, but good

• Rosemary roasted butternut squash

  • Barb_N on November 22, 2015

    Delicious and simple. I used what herbs I had- rosemary, thyme and oregano.

• Farfalle with Brussels sprouts and hot sausage

  • Barb_N on January 21, 2015

    Just as this site was intended, I searched for Brussels sprouts, sausage and pasta and this recipe popped up. This cookbook has been on the bottom of a stack for so long I literally had to wipe off cobwebs. This came together quickly once the sprout leaves were separated and was flavorful. I skipped the bell peppers and the dish seemed complete without them. Everyone had second helpings- high praise in this house.

• Curried chicken salad with apples

  • amoule on June 23, 2016

    I made this to the letter. Shortly after making it, it was good, but not special. The next day all the lemon juice seemed to be absorbed into the chicken and I disliked it. However, I was struck by a whim of inspiration: mango ginger chutney from Trader Joe's. I stirred some in and it went from blah to fabulous. I wouldn't do it again without the chutney, but I would do it again with chutney.

• Caribbean callalou soup

  • mcvl on May 26, 2012

    Oh, this is so delicious -- but it's better made with fish (I used a mixture of true cod and sockeye) than with crab. Waste of good crab to use it in a dish with so many other dominant flavors.

• Braised Tuscan kale

  • Nancith on May 07, 2018

    This was OK. The garlic flavor did not come through at all, & the kale was not as tender as I would have liked, even though more broth was added than called for.

• Baked Bosc pears with almond streusel

  • AgusiaH on February 23, 2014

    Excellent! I served it with custard.

• Rugelach with dark raisins, walnuts, and cinnamon

  • HunyBadger on November 28, 2010

    Pg 781

• Risotto with two variations

  • amoule on February 02, 2014

    variation 1) Primavera: carrot, zucchini, green beans, spinach, snow peas, scallions, Parmigiano-Reggiano or Grana Padano, butter --------------------- variation 2) Spring Greens: arugula, spinach, watercress, leek, scallion, endive, romaine leaves, Parmigiano, fresh mozzarella

• Broiled scallops with linguine in cherry tomato sauce

  • Nancith on April 04, 2014

    Made this with frozen cherry tomatoes from the garden. tasted good, but sauce was juicier than it probably would be with fresh tomatoes. Will definitely try again in the summer with fresh produce.

• Ukrainian spinach & egg noodle casserole

  • bellatavia on April 14, 2012

    The fresh spinach in this recipe made all the difference. I finely chopped it in bunches in the food processor. To give this casserole a stronger flavor, I might add more onions to balance the spinach and more swiss cheese to add a bit more creaminess. Maybe bake for 40 minutes instead of 30.

• Linguine with chicken cacciatore sauce

  • Nancith on September 05, 2018

    Very delicious and a great way to enhance store-bought pasta sauce for a quick, but luxurious-tasting meal. I did cook the chicken separately & my meat-eaters added it to their own pasta. The only drawback was that the only pasta sauce on hand was a four-cheese variety which was fine, but I would think the marinara called for in the recipe would be even better.