Notes about Recipes in this book

• Coconut curry caramel corn

  • peaceoutdesign on December 24, 2020

    Yum!!! and I didn't have curry leaves. I think that it might be unusual to bake caramel corn after tossing and wonder if this might be a step that can be deleted

• Candied peanuts

  • peaceoutdesign on December 24, 2020

    Great on their own or in the caramel popcorn.

• Tunisian chicken kebabs with currants and olives

  • sck on January 07, 2013

    This is wonderful! But save some time and money by making only a half recipe of the marinade and relish (or double the chicken). Otherwise there's a lot of waste.

• Lamb meatballs with date and carob molasses

  • MmeFleiss on September 17, 2024

    This was tasty, especially with the sliced date. I wish the meatball mixture wasn't so loose though; it was hard to shape.

• Heirloom tomatoes with black garlic and basil vinaigrette

  • mcvl on August 08, 2012

    I had never had black garlic before and was hoping this recipe would be a good introduction. But no, the black garlic flavor was completely swamped out by the balsamic vinegar in the dressing. And the dish was already way sweet with the balsamic and the tomatoes -- I can't imagine what it would have been like if we had used the suggested honey as well.

• Burmese melon salad (Burmese gin thoke)

  • L.Nightshade on May 04, 2019

    This is a great salad, but I was pushing summer by making it in May. It will be better when melons are actually ready to eat.

• Corn salad

  • nicolepellegrini on June 05, 2021

    A basic corn salad, yet quite tasty.

• Couscous tabbouleh with dried apricots and pistachios

  • milgwimper on October 16, 2016

    This recipe is fabulous. I have made this recipe as is, and with Quinoa, and it was wonderful. I prefer a little more orange than lemon. We have changed the recipe to suit more of our tastes, but give the original a try from time to time. It is better the next day.

  • okcook on April 16, 2018

    I too thought this recipe rocks. Easy to make. I used couscous as per the instructions.

  • Dcampos on August 13, 2023

    I want to try it using different grains. Everyone loved it with the couscous.

• Picadillo chili dog with mustard and relish

  • Moniquelfp on February 20, 2013

    So good! It does make quite a bit of picadillo - so expect leftovers, not that that was a problem (for us). Used 'good' hot dogs with a good snap to the casing. Some people chose to use fork and knife from the start. I managed with my hands for 1/2 but then had to switch to fork and knife as it was getting a little too messy - but this also allowed me to add even a little more picadillo.

  • JKDLady on August 12, 2015

    Agree. This was an outstanding dish. Only thing I would change is 1/2 cup raisins instead of 3/4 cup. We found it slightly sweet. It does make a lot, but I'm going to freeze the leftovers for a second meal. I look forward to making this dish again!

• Anatolian ravioli with chickpeas, feta, and brown butter

  • CRCarroll6 on January 27, 2013

    Not sure I actually made the ravioli the way they were intended, but they still tasted very good. If the ingredients were made ahead of time, this would be a super quick meal. It was great served next to a nice salad. The brown butter sauce was slightly warming.

• Spicy yuzu mayonnaise

  • DKennedy on March 18, 2017

    This is a component of the spicy fried chicken recipe. We made a 1/2 recipe and it was more than needed. Note that the brand of mayo she recommends tastes very much like Miracle Whip. The yuzu is sour and I think it would be really yummy if we started with Best Foods. Next time, try it with Best Foods and eyeball the other components, so only make as much as needed.

• Green Sriracha sauce

  • Moniquelfp on February 15, 2013

    We did substitute regular basil for Thai. We tried it the day we made it for a dinner and then again a day or two later. Although very good when we first tried it, the melding time made it even better and more delicious.

• Tamarind puree

  • DKennedy on March 16, 2017

    Made this today in preparation for making the Tamarind Cooler as part of our 4th Cook the Book menu. Very easy to make and holds in the fridge for future use. I have also bought this frozen so I suspect it would freeze well. Sourced my tamarind paste from the Samosa House on Washington Blvd.

• Koldskål

  • DKennedy on March 18, 2017

    I made this one day in advance for our Street Food cook the book menu. The book suggests it can be made up to two days in advance, but I will say it was spectacular when it was first made it (I used TJ's frozen cherries and it was almost like a soft serve) later, when it was just refrigerator cold, it was less impressive. I would suggest making this up just before serving and use frozen cherries.

• Ginger simple syrup

  • DKennedy on March 18, 2017

    This is a component for the Tamarind Cocktail. I used a 3 " nob of regular ginger, as young ginger wasn't available. Very nice flavor. The leftover ginger extracted form the syrup functions as ginger candy, used later in the recipe.

• Ginger dust

  • DKennedy on March 18, 2017

    Made as a component for the Tamarind Cocktail. It makes enough that you could easily 1/2 this recipe.

• Fine Cooking

  Cooks with an appetite for adventure will love Feniger's new book... authentic yet approachable recipes that are true to their country of origin (which may mean hunting down unusual ingredients).

  Full review

• Serious Eats

  The book covers quite an array of cuisine types... While many of the recipes require a trip to a specialty store (or at least a well-stocked grocery), the results are totally worth the effort.

  Full review