Notes about Recipes in this book

• Wild mushroom and walnut pâté

  • hillsboroks on December 22, 2014

    This is a great make-ahead party recipe and the flavor just gets better as it sits. I scooped a bit out if the pan into a small serving bowl for a holiday buffet and let guests spread it onto assorted crackers. This is a recipe I will make again.

• Tomatillo salsa with fresh cheese from El Cardenal in Mexico City

  • Waderu on September 01, 2014

    Made this salsa - added some lime and when it was too thin, added some leftover guacamole. Didn't eat it with cheese. Added it to black beans, corn and yellow pepper.

• Buttermilk-garlic slaw with smoky paprika

  • twoyolks on August 02, 2020

    This was a pretty generic cole slaw recipe with the addition of a slight paprika flavor.

• Paradise's ravioli of ricotta and mascarpone

  • twoyolks on April 13, 2020

    The ravioli were nice but the filling was extremely liquidy and with large ravioli the filling leaked out as soon as you cut into them.

• Moussaka of lamb and red wine ragù

  • pastaplease on March 27, 2026

    Sheesh -- based on some in some of the reviews for other recipes in this book, maybe its title should be "How to Spend Your Weekend Cooking." This dish takes about 5-1/2 hours to put together ... then it cooks for 45-60 minutes or so and rests for ten or more. Don't you love it when cookbooks include the active time in their recipes? They are never accurate (well, maybe for Martha Stewart whom I suspect has a full staff of prep cooks just off camera). Because I know this, I tend to mentally double the time stated. This recipe claims one hour active time. Ha! But it has many steps and few (if any) take less than an hour. So 5-1/2 hours. The only advantage being you can/should make it up to 2 days ahead so the flavors can mingle. I will say the house smelled great, but the result was less than stellar -- in fact, just barely okay.

• Summer tomato pudding

  • chawkins on August 03, 2015

    Very good but quite involved. First you have to make the tomato sauce, then you have to grate the nutmeg, the Parmesan for the custard mixture and slice the other cheese, Jarlsberg in my case, then assemble. I wound up having an extra half cup of custard mix, the 8x8 dish was filled to the max. I baked according to direction for the various temperatures covered then uncovered, and at the end of the time period, the internal temperature of the mixture was only 137 degrees, not the 200 required, so had to put cover back on, ramped up the temperature and baked an extra half an hour.

• Brown sugar-chile flank steak

  • TrishaCP on October 10, 2018

    This was a fine but not especially exciting marinade.

• Mustard-glazed red cabbage with apple

  • rpepper on November 06, 2017

    Great recipe. Allow about an hour for the broth to cook away

• Not Boston baked beans

  • chawkins on February 03, 2015

    We find this a little bit too vinegary for us, even after I cut the vinegar amount by a third and added a quarter cup or so more brown sugar. I'm hoping it'll mellow out and be better tomorrow.

• Double pear pudding cake with warm caramel-Cognac sauce

  • kate_8v3dzp on March 15, 2026

    My caramel sauce didn’t work but I had some store bought on hand which saved the day. Excellent cake!

• Caramelized pears

  • inflytur on February 03, 2024

    pg. 299. Not in the book’s index.

• Five-nut caramel tart

  • twoyolks on November 12, 2018

    The hardest part of this recipe is buying all the different type of nuts. The tart is great, almost like a better version of a snickers bar (minus the chocolate).

• Oregonian

  Lynne Rossetto Kasper's voice, so vibrant and reassuring on the radio, rings out of this book's pages, as does her uncanny knack for using stealth ingredient... in unlikely places.

  Full review

• Kitchn

  I really can't say enough good things about this cookbook. In the same way that listening to an episode of TST feels like sitting down to a cup of tea with Lynne Rossetto Kasper, so does this book.

  Full review