Notes about Recipes in this book

• Buffalo salmon

  • sosayi on February 14, 2019

    I clipped this years ago and after finally (finally!) organizing all my recipes, I found it again and gave it a try. I might just unduly love hot sauce, but oh my. This was delicious and incredibly easy. Served with Scallion Potato Cakes (from Ad Hoc) that had added bleu cheese and blistered green beans (from Home Cooked). Definite repeat.

• Spicy crab spaghettini with preserved lemon

  • Rutabaga on April 06, 2014

    One of my friends and I call this "crab crack" because it's so addictive. But we also amp up the flavors that we like - doubling the amount of crab, for example, and seasoning it liberally with sriracha sauce. Because my friend dislikes onion, I made it initially with garlic instead, which turned out so well that I've continued to do so ever since.

  • lorloff on January 31, 2021

    I agree this was delicious. We made a dairy free version using really great olive oil at the end. Used a whole pound of lump crab meat and a ½ a head of garlic chopped in addition to the red onions. Will up the chiles next time. Will definitely make again. The dish comes together very quickly. Used artisanal spaghetti and it was perfect.

• Avocado and watercress salad

  • Rutabaga on April 11, 2015

    This is a beautifully simple Japanese style salad, with a ponzu-like dressing despite the fact that no actual ponzu is used.

• Green bean and hazelnut salad

  • Rutabaga on April 02, 2014

    When I have good green beans on hand, this is my go-to salad. I love hazelnuts, and this is a great combination with the beans. The dressing would also work wonderfully with lettuce.

  • lorloff on September 22, 2015

    Great salad. I doubled the hazelnut oil because i did not have flaxseed oil and it was wonderful. I would marinate the onions in the dressing before adding.

  • Rutabaga on March 02, 2017

    I have found I enjoy the flavor of this salad most when replacing the olive oil with a combination of additional flaxseed and hazelnut oils. That really makes the hazelnut flavor pop!