• Eat Your Books

  2001 James Beard Award Nominee

Notes about Recipes in this book

• Beef short ribs braised in beer

  • Krisb on November 21, 2010

    This is overall a great recipe, but I found that the quantity of liquid specified was way too much, and recommend that you use just enough beer/stock to come maybe 1/2 to 2/3 the way up the meat/veg in the pot. This recipe works great with boneless short ribs or brisket too.

• Bell peppers stuffed wuth rice and sausage

  • PinchOfSalt on August 08, 2015

    A big winner! Made this with turkey-garlic bulk sausage from my meat CSA and Pinot Grigio (Costco house brand). Minimal prep, not fussy to cook, the recipe worked perfectly (exactly the right amount of stuffing for the four peppers), and it was delicious.

  • chawkins on October 23, 2019

    These were okay. I used hot Italian sausages and end of the season green bell peppers of various sizes from my garden. Fortuitiously, the amount of filling was just enough for all eight of my peppers.

• Braised red cabbage

  • vickster on October 18, 2014

    A very good mildly sweet, mildly sour red cabbage recipe. Happy to have this in my collection of recipes. Will definitely make it again.

• Broccoli with oyster sauce

  • IsaSim on March 20, 2014

    I honestly could not bring myself to use a full cup of oyster sauce on a single bunch of broccoli, considering sodium content, so I went with a hefty quarter of a cup. Excellent, and a good quality oyster sauce will make a difference.

• Chicken pot pie and I don't care

  • mirage on July 10, 2010

    Plain but tasty.

• Chicken with black mushrooms and Chinese sausage

  • IsaSim on March 20, 2014

    Very good; served with Broccoli with oyster sauce and rice.

• Cornmeal-onion biscuits

  • Couture911 on February 06, 2016

    There must be a misprint in this recipe. I followed the directions exactly and the batter came out like cornbread batter, not biscuit batter. I poured the batter into muffin tins and it made a fine batch of corn muffins.

• Linguine with clam sauce

  • mirage on July 10, 2010

    Of course it's excellent - check out the butter!

• Melicia's chicken and dumplings

  • krusso119 on January 24, 2011

    I used a little over 4 lbs of chicken thighs, skin on. Also added a little cream before dropping dumplings. Dumplings needed a little more than 15 minutes to cook.

• Moroccan lamb shanks

  • vickster on March 17, 2012

    Delicious way to cook lamb shanks. They come out tender and spicy. Next time I would probably add a bit more of all the spices.

  • Shelmar on September 06, 2019

    Superb, and easy enough for lazy teenagers to prepare.

  • chawkins on March 16, 2020

    Tasted good but my shanks did not get tender, don't know why. Maybe I did not seal the roasting pan well enough, should have done it in a dutch oven. I only did two shanks and "thirded" everything else.

• Roast beef dinner

  • mirage on July 10, 2010

    Excellent Method

• Sloppy Joes

  • DKennedy on August 09, 2012

    This is a horrible rendition of Sloppy Joes. The use of ketchup in the recipe makes it inedibly sweet. Never make this again.

• Smothered pork chops

  • chawkins on September 17, 2019

    Good recipe, very similar to my go to recipe with the exception of the addition of balsamic vinegar at the end. That little bit of vinegar did add complexity to the sauce.

• Spiced-up honey cake

  • jzanger on September 27, 2010

    This is not a run-of-the-mill dry, unmemorable honey cake. The interesting spices keep you going back for bites, it has the most beautiful crumb to it, and it stays moist for days. I love showcasing high quality ingredients, and this is one that really benefits from a good honey (nix the Sue Bee for this one!) because you can taste the complexity.

• Stuffed shells with ricotta and prosciutto

  • krusso119 on June 19, 2011

    I added about 1/2 - 3/4 lb shredded mozz. to the filling, as well as about 1/2 cup of sauted baby spinach, squeezed to remove moisture and chopped.