Notes about Recipes in this book

• Chicken & tortilla soup

  • ChandraNH on November 29, 2022

    Also found in Best of Fine Cooking Mexican 2015, page 28

• Flounder with lemon & herb baked en papillote

  • chawkins on March 01, 2022

    Quite good and very simple. Slivered ginger would be a good addition to the scallions under the fish. The recipe is also in the fine cooking magazine issue #7 and available on their web site as basic lemon & herb fish en papillote: https://www.finecooking.com/recipe/basic-lemon-herb-fish-en-papillote

• Cod in tarragon tomato broth

  • chawkins on October 01, 2023

    Very good and quite easy. I used tomatoes and tarragon from the garden. A mix of plum and grape tomatoes were used even though the recipe called for plum tomatoes only. Did not seed the grape tomatoes.

• Sole fillets with pine nuts, lemon & basil

  • EdM on October 12, 2021

    Chopped hazelnuts work as a substitute for pine nuts. Add a bit of white wine (couple Tbs.) before/with lemon juice.

• Classic steamed mussels in white wine

  • chawkins on October 30, 2025

    This was okay, I’ve had better.

• Sweet & spicy sticky chicken

  • sdeathe on July 04, 2023

    Delicious flavour. I’ve made it twice so far, but tonight I don’t have time for the whole thing, so I’ll make the rub and use bottled BBQ sauce, maybe adding a bit of maple syrup for my Canadian taste buds!

• Sautéed chicken breasts with gremolata

  • chawkins on November 12, 2019

    A fresh tasting dish that is fast, easy and used mostly simple pantry ingredients. Good meal for a busy week night.

• Chicken Marsala with pancetta & cream

  • chawkins on January 12, 2014

    Another simple and tasty recipe. The sauce is exceptionally good. Other on-line comments suggested adding mushroom which I'll do next time.

• Pork chops with beer, cabbage & apples

  • Cameronfalls on March 01, 2020

    Made exactly as written, well except for dill instead of thyme, applesauce instead of apples, cider replaced beer. Good.

• Herb-crusted rack of lamb

  • chawkins on May 06, 2026

    Very good, my rack was about 2 lbs, slightly bigger than what was asked for in the recipe, so I cooked the lamb in the oven a little longer, did not take note of the extra time because I used the stove top oven and the roast was fiving off a lot of smoke and I had to move the whole set up underneath the exhaust hood. But the center of the rack was still pink and the end slices though no longer pink were still juicy and tender.