Notes about Recipes in this book

• Ancho-rubbed filets mignons with Cuban espresso sauce

  • hlangezaal on February 14, 2016

    You can find this recipe on page 42 of this issue of Gourmet magazine.

• Moroccan beef stew with harissa

  • wester on July 31, 2016

    A nice simple everyday stew. Very forgiving for vegetable substitutions. It did not need the harissa but it did need a squeeze of lemon. The caraway, coriander and pepper flakes are ingredients for the harissa, not for the stew itself.

• Quick-braised red cabbage and apple

  • GiselleMarie on September 11, 2019

    This is a tasty and colorful side dish. I still prefer Marcella Hazan’s Smothered Cabbage, Venetian style, which I consider the gold standard for cooked cabbage, but I was happy that tonight I could use the last apple in my fridge in this very good cabbage dish.

• Garlic-roasted chicken breasts

  • Rutabaga on August 02, 2015

    This is a good method for cooking plain chicken breasts; stuffing them with garlic really helps keep them flavorful, and my husband especially enjoyed them. I cooked them at 425 F for about 35 minutes since I had another dish in the oven simultaneously. Next time, I hope to try them at 500 F as called for, to see if that better locks in the moisture. I also left out the red pepper flakes to accommodate our four-year-old.

• Bratwurst with creamy apple compote

  • adrienneyoung on September 03, 2013

    this is one of my favorites. Impossible to mess up if you have decent sausages. And no, they don't have to be bratwursts. As long as they are sausages you like, you'll like the finished dish.

  • springandfall on March 11, 2014

    Fantastic and sophisticated despite ease and speed. I agree that the sausages should be top-quality. We had this on a weeknight with chive mashed potatoes and broccoli rabe. It's worthy of company.

  • chawkins on March 12, 2014

    Quick and delicious. Halved the recipe, used a package of Nurumberg bratwursts from Trader Joe/Aldi, we love these little sausages. I was going to grill them but with the storm approaching and wind howling outside, I just broiled them. Used a hugh golden delicious (.7 lb) and pinot grigio for the compote; had no cream, so just added milk, a little more than called for and reduced more.

  • adrienneyoung on December 10, 2016

    Note to self: do NOT use valbella bratwurst. Bland ingredients make for a bland dinner. Meh.

  • aeader on October 09, 2020

    Easy and wonderful flavor. Nice change from just grilling the brats and eating them on a bun. I used fresh sausages and steamed them first in a little water. They didn't get too brown in the broiler (had the rack at the lower height at first 3 mins then moved it up one level for 3 mins) but brats were cooked and sauce was great over them. Served with mashed potatoes. We both loved it, will definitely make again.

• Clay-pot miso chicken

  • meggan on April 21, 2021

    I used white rose sunchoke miso and this was rich and delicious.