Notes about Recipes in this book

• Gingerbread pancakes

  • GiselleMarie on November 30, 2020

    This is a lovely recipe. The gingerbread flavor is present but not very strong. In fact, I find myself wondering if increasing the spices might also be good. The batter stands up very well in the refrigerator. Most pancake batters become very thin when they’re stored overnight in the fridge but this one remained thick, as if it were freshly mixed. I will make these again.

• Chocolate hazelnut crinkle cookies

  • ashallen on September 03, 2019

    These cookies had solid, though not intense, chocolate flavor with nice overtones from the hazelnuts. Centers were moist and texture was more on the soft/fine vs. chewy side. My sense is that these would be easy to overbake, turning those nice, moist centers dry - keep an eye on them. [Cross-post for Epicurious, Gourmet, Sassy Radish.]

• Braised Swiss chard with currants and feta

  • Rutabaga on May 11, 2017

    This is an excellent way to serve chard, with a little sweetness from the currants and some saltiness from the feta. My chard had wilted, so braising was the way to go. Our five-year-old wasn't a fan, but both my husband and I enjoyed heaping portions at dinner. In fact, my husband went so far as to say that it was the best chard he had ever tasted!

• Napa cabbage, tomato, and avocado salad

  • GiselleMarie on July 02, 2021

    Remarkably UN-remarkable. I thought the dressing had promise, and I liked the simplicity of this salad otherwise being comprised of only three ingredients. I admit I used the ribs of the Napa cabbage because I make other Napa salads with them and we like their crunch. This was OK for a Thursday night dinner of leftover tacos but I won’t make this again.

• Beet consommé

  • lorloff on August 08, 2015

    This was really delicious. Once cooked I separated the beets from the rest of the vegeables and put them through the vitamix and a foleys food mill and added them back into the soup. I addeded celery leaves and chives to the herbs when cooking and ground white pepper at the end. I took it to a dinner party and everyone loved it. Made notes for next time on the hard copy of the magazine

• Pork cornets with sour-cherry sauce

  • ashallen on November 05, 2019

    Very nice recipe - sauce works very nicely with the pork. Relatively easy and low-mess to pull together. I used sweetened dried sour cherries and the sauce was a bit too sweet for my taste - next time I'll add sugar to taste. Recipe yields lots of sauce - I had leftovers after the pork was eaten. Making a half-recipe worked fine.

• Gilded sesame cookies

  • ashallen on September 17, 2019

    Very nice cookies - sesame flavor is nicely balanced with the butter and sugar flavors. I skipped rolling these in sesame seeds (didn't have any on hand) and using the gilding powder (pretty, but not my thing). They were very delicate when first out of the oven but had a sturdy texture once cooled.