Notes about Recipes in this book

• Roast chicken and asparagus with tahini sauce

  • Rutabaga on April 05, 2014

    Super quick to make, and the tahini sauce is a great pairing with chicken and asparagus.

• Mushroom risotto

  • hillsboroks on May 03, 2019

    This was a fabulous risotto. I used both dried porcini and shiitake mushrooms and then all shitake mushrooms in place of crimini mushrooms as the fresh mushrooms. I also substituted "Better Than Bouillon" brand mushroom bouillon for the chicken stock. Based on comments at the Epicurious site I also added 1 tablespoon truffle oil at the end. The risotto was very creamy and intensely mushroom flavored in a good way.

• Cheddar dill biscuits

  • Rutabaga on November 23, 2014

    I used Greek yogurt for this recipe, and found that I needed to add several additional tablespoons. Because of its thickness, using 3/4 of a cup of yogurt left me with a dough that was too dry, and I had only a scant 1/3 cup milk on hand, just enough to meet the needs of the recipe. After adding the additional yogurt, I had a fairly stiff dough, so rolled it into balls. The biscuits were light and tender, fluffy rather than flaky. The dill and cheddar combination would make them a good base for savory breakfast sandwiches, although I would keep them small, as they are somewhat delicate.