Notes about Recipes in this book

• Corned beef and cabbage

  • sck on March 29, 2014

    Wonderful! And it works just fine without the curing salt. I used my vacuum sealer to great effect here.

  • mfranklin125 on March 23, 2017

    Was so good. I also cooked it with collard greens and it was amazing. Did the other veggies in the slow cooker to save time and cook at same time just simmered in broth.

• Parsley sauce

  • sck on March 29, 2014

    Use the leftover liquid from the corned beef and this is fabulous!

• Potato salad "buttered" and lemoned

  • anniemac on September 02, 2013

    I've made this several times this summer, most recently for a Labor Day gathering. The combination of flavors is lovely, and it's a welcome change from potato salad. The "buttering" and "lemoning" are a bit last minute, but it goes quickly.

• Pappardelle with peas and scallions bathed in cream

  • meggan on November 03, 2018

    Great dinner for a 4-year-old who loves peas - kinda boring for the rest of us.

• Pumpkin chiffon pie

  • meggan on November 28, 2022

    I guess I did not cook the crust enough because it got smooshy overnight even though it tasted great. When I first made the filling and tasted it, it was fantastic. I told a lot of people it was going to blow their minds. When I served it, it had fallen so it didn't blow their minds and I was sad.

• Shaved asparagus and arugula salad with bruschetta

  • jnetlw on May 05, 2013

    This recipe needs more acid than the cheese provided. Lemon juice in the vinagrette would make this one sing.

• Irish soda bread

  • hillsboroks on March 18, 2023

    This soda bread was a major disappointment. The dough was extremely wet and sticky so I had to keep adding bits of flour until it was possible to get a semblance of a loaf of soda bread. I baked it 40 minutes and it was far from done so I heat adding extra time on my timer until it tested done after at least 50 minutes. But even with all this the final product was bland with little flavor and the loaf was fairly flat.

• "Buttered" eggs

  • TheCulinaryLibrarian on June 04, 2015

    The facing page to this has H&H's guide for How to Boil An Egg which I always refer to when I'm looking to soft-to-hard boil eggs. Perfect timing guide and I love the image!

• Braised beef brisket with onions and currants

  • babyfork on October 18, 2019

    The sauce was good and simple to prepare. Next time I'll try the Cook's Illustrated method for cooking brisket in the oven. https://www.cooksillustrated.com/articles/552-how-to-braise-brisket

• Chicken roasted over potatoes and lemon

  • mzgourmand on April 13, 2018

    This recipe is sublime. Literally the best potatoes I.have.ever.eaten.in.my.life. And the chicken was delicious too! Amazing that I could get this much flavor from my own kitchen oven. So good. New family favorite.

• Tiny zucchini with their blossoms fritto misto

  • Frogcake on August 27, 2017

    Wow- very delicious! Trying to control the zucchini harvest (totalling thirty large zucchini and counting) means you are forced to eat the blossoms. And prepared this way, it's heaven! Reminds me of the amazingly delicious meals we consumed in Italy -very authentic. This is a great recipe using a simple batter of white wine and flour, all sprinkled with sea salt. Hope to have an equally prolific harvest next year to enjoy fried zucchini blossoms.

• Chilled corn soup

  • Frogcake on September 10, 2017

    This is a great soup. Prefer serving it at room temperature with a sprinkle of chopped parsley. You could also replace the corn with cauliflower and add a generous pinch of grated lemon rind. So delicious. So simple. There's something genius about simmering a vegetable in milk, then pureeing it into a soup.

• Green lentil and smoked ham hock salad

  • kcronin8 on October 27, 2020

    This technique is GREAT (boiling the lentils in a ham hock and allium stock), but we prefer dialing down the oil and adding acid, specifically apple cider vinegar and mustard, to make a sharper dressing for the lentils.

• Duck breasts with apples and caraway

  • CheesyKranskyLove on October 04, 2022

    Great flavour combination and very easy to make

• Serious Eats

  Over half the recipes are written in conversational paragraphs, as if Hamilton & Hirsheimer were describing the process out loud, in person. These recipes transport the reader to Canal House itself...

  Full review

• Food52 by Meredith Erickson

  The 2013 Piglet Tournament of Cookbooks vs. Thomas Keller & Sebastien Rouxel's Bouchon Bakery

  Full review

• Kitchn

  But a beautiful cookbook isn't worth its weight if it doesn't give us decent, delicious, well-written and well-tested recipes, and Canal House Cooks Every Day does not fail us here.

  Full review