• nakedbeet on December 27, 2009

  I love everything I make from his books-simple to make and flavorful without being fussy

Notes about Recipes in this book

• Arugula mayonnaise with orange and almond

  • wester on June 24, 2011

    Excellent. A nice touch of orange and a good amount of nutty freshness from the arugula. The almond flavor could have been more pronounced - next time I will take more almonds and/or toast them first. I used this as a dip with celery sticks, and with fried potatoes. I loved it, and so did the kids. I will also try it with fennel.

• Curry mayonnaise with orange, fresh mint, and peanuts

  • wester on May 06, 2012

    Not bad at all, but I felt there were too many ingredients.

• Sweet red pepper aïoli with fennel and paprika

  • wester on August 06, 2011

    I made a deconstructed version of this, grilling the fennel and red pepper and using the rest as a dip/salad dressing. It was very good, the flavors really work well together.

• Romesco sauce

  • wester on July 26, 2011

    A mayonnaise-based romesco. It works quite well.

• Toasted almonds in chile oil

  • wester on April 09, 2013

    The toasting instructions were fine. I was afraid this would be very hot so I toned down the chile, but like that it was barely noticeable. Next time the full amount of chile, or possibly other spices instead.

• Creamy smoked trout with apple, celery, and crisp brown bread

  • jbuchman on May 08, 2017

    Great party appetizer. Everyone loves it.

• Fresh pizza dough

  • averythingcooks on July 03, 2020

    I just KNEW that 1tbsp of kosher salt was too much & toyed with cutting back by a 1/3 but instead went ahead.......and it was too salty. Secondly, it's now not just "read the recipe"....if you don't already know to rest dough after the punch down, you won't find out unless you read the next recipe - even if you are not making that pizza. It did the job last night but it will not replace my Barefoot Contessa gold standard pizza dough recipe.

• Pico de gallo

  • averythingcooks on March 21, 2021

    This was easy to cut to 1/4 for a simple taco dinner for 2. I used a chunk of jalapeño (in place of serrano) and our new thing is to use Thai basil where we can in place of that soapy cilantro stuff :). This was a great addition to our tacos!

• Saag paneer

  • wester on January 20, 2012

    This was good. Easy and it tasted quite authentic. Next time I would like to add the paneer cubes a bit earlier so they can interact with the sauce a bit more.

• Lemon chicken with white wine and parsley

  • wester on September 15, 2012

    This was lovely, with a good crisp crust and a lovely lemony sauce. The cooking time seems quite short, but with the cutlets really thin, and the chicken spending some time in the oven as well as in the pan, all worked out fine. Pay some attention to the balance of butter and lemon juice. A bit too much lemon juice and the sauce starts to taste "thin". The sauce is easier to eat if you quarter the lemon rounds. But if presentation is a big thing to you, you might prefer them whole. I think half the amount of egg and flour would have coated the chicken just as well.

• Pan-seared tuna with avocado

  • wester on January 16, 2019

    The dressing combined well with both the avocado and the tuna, but there was not much going on between the tuna and the avocado. Less than the sum of its parts.

• Pappardelle Bolognese

  • averythingcooks on November 17, 2019

    This made a great bolognese! I used a ground beef & pork mix from my butcher but I had crushed the canned whole tomatoes BEFORE I realized he wanted them drained...oops. I added the meat from a mild Italian sausage and cut back on the broth volume to make up for that. The only real change was the addition of a heaping spoonful of basil pesto to finish. I served it over rigatoni this time but I plan to try his homemade pasta recipe soon to compare it to Jamie Oliver's rich egg yolk pasta I usually make.

• Avocado salad with lemon, bacon, and watercress

  • wester on July 22, 2011

    Lovely, though not as spectacular as he claims. I fried the bacon in two pans, as I didn't want to heat up the oven for just a bit of bacon.

• Mexican street tacos

  • averythingcooks on December 12, 2021

    This “mojo” marinade with 2 different fresh squeezed juices, jalapeños and fresh herbs (for me, parsley & Thai basil) resulted in a very tasty flank steak thinly sliced for tacos.

• Spicy slaw

  • averythingcooks on August 03, 2020

    I made this with a coleslaw mix & added grated carrots, thinly sliced red onions & red peppers. I initially thought the dressing was too mustardy but the issue turned out to be something totally different. The “spicy” part was the thinly sliced red chilis...the one I took out of my freezer stash was very small so upped it with a second one - yikes!! My sinuses are totally cleaned out.....T was fine but it was too much for me. I look forward to having a new batch for lunch tomorrow with just the “usual” veg & the really good dressing.

• Greek lamb pie

  • Cookie24 on December 31, 2017

    This dish was good, however watch out for the salt. The feta cheese is salty and so is the Parm. I salted the lamb mixture to taste without accounting for the salt in the feta and Parm that is added later. Hubby was ok with it but it was too salty for my taste. Will make again but I'll be careful with the salt.

• Maple-roasted turkey with cornbread stuffing

  • averythingcooks on January 11, 2020

    I have been making the same roast turkey with sage butter under the skin, basted with maple syrup & with fresh lemon juice to finish the gravy for several years and it always gets rave reviews - I've never felt the urge to change it up. It is on a scrappy piece of paper copied down by T during "some cooking show". THEN I finally ordered this book which I've always wanted........and there it was on page 232. My version did not include the bacon and I make my own Canadian Living stuffing BUT at last I can say "Thank you Tyler Florence - this is the best roast turkey EVER."

• Mashed potatoes and celery root

  • Acarroll on January 27, 2026

    Mediocre. I love celery root but wouldn't rush to make this again.

• Classic French vinaigrette

  • averythingcooks on August 17, 2021

    I'm sure this does use the classic ratios for a vinaigrette but for us...it is more oily than our palates enjoy. So I added more of everything EXCEPT the oil. I also feel like I ate a small side salad while tasting with pieces of lettuce and adjusting. So for us, this is not a repeat.