• JoanN on July 26, 2013

  Errata: In his recipe for T-Bone Steak with Lemongrass-Habanero Marinade he says to "[p]lace the steaks in a glass baking dish and pour half of the marinade over the steaks." He never says what to do with the other half of the marinade. I wrote to the publisher asking about this and they replied as follows: "The other half of the marinade should be reserved. It should be spooned onto the cooked steak along with the pan juices before serving."

Notes about Recipes in this book

• Imperfect bowl of rice

  • crandall57 on March 09, 2015

    This recipe has become our "go to" rice recipe.

  • twoyolks on February 21, 2017

    I didn't really notice any difference between this rice and any other that I've made.

• Master recipe for perfect rémoulade

  • hirsheys on May 16, 2017

    Delicious sauce with absolute depth of flavor. A LOT of ingredients, so not quick to make, but relatively easy.

  • crandall57 on March 09, 2015

    Boil the eggs 3 minutes.

• Rice bowl with lamb and aromatic tomato-yogurt gravy

  • DKennedy on August 19, 2015

    I did not make the rice. Instead, I served it in pitas, as suggested in the side note. The lamb is made into a meatloaf (no breadcrumbs) and comes out looking kind of like an ugly flat patty. Very unattractive but very tasty. The instructions tell you to cut the meatloaf into slices and then brown them. I did this and it was key. I think it would have been very dull without this extra step. I then chopped it into chunks, stuffed it into warm pita bread, along with the tomato gravy, tahini, cucumbers and tomatoes, and a lemon cumin yogurt sauce. My DH and son LOVED these and we ate the leftovers the next day.

  • Delys77 on September 10, 2013

    Pg. 14 Lovely little rice bowl with a sauce reminiscent of butter chicken and lovely lamb which really did remind me of gyros. The technique of processing, chilling, baking, and pan frying the lamb yilded a very tasty little tidbit. Couldn't find marjoram so used dried but it was fine. Might season the meatloaf a bit more aggressively.

• Simmered lamb shanks with cashew gravy

  • meggan on December 14, 2016

    I thought the cashew gravy was interesting. My 2 year old liked it but if she wasn't eating it, I might have added more heat.

• Cinnamon-honey roast leg of lamb

  • meggan on December 27, 2016

    I used bone in. It took a little longer to cook but still tasted great. The cinnamon is subtle. Served with bourbon ginger carrots from the same book.

• Vietnamese lamb chops

  • TrishaCP on August 11, 2013

    Marinated these for only two hours, and still very good flavor. We grilled these for about 15 minutes rather than cooking per the recipe, and it worked out well.

  • JoanN on June 28, 2013

    Unusual flavors for lamb, but very delicious. I marinated the chops for about 9 hours and might marinate a bit less next time. Timing, as I have found true with other recipes I've tried from this book, was spot on. Served as suggested with the Edamame Hummus on page 199.

• Spinach salad with spiced pecans, lamb bacon, Clemson blue cheese and bourbon vinaigrette

  • DKennedy on September 03, 2015

    8 oz. bacon, e oz. spinach, 1/2 c. pecans, 1 green apple, 2-3 breakfast radishes, 4 oz. Clemson blue cheese or other mild blue cheese, crumbled

• Rice bowl with beef

  • Rinshin on February 24, 2017

    I skipped on making the corn remoulade after reading twoyolks' note and also found the beef salty with the first bite. The dish is similar to bibimbap without using namul. Chef Lee uses quickly cooked collard greens instead of namul. Although I found the taste ok, I prefer the traditional bibimbap esp with some acidity coming through from daikon/carrot namul as you bite into beef pieces. It would have been much better with some crunch ie textural contrast from raw vegetable or two.

  • twoyolks on February 21, 2017

    This is really good. The flavors work well together. I didn't find the corn remoulade to be particularly good or add anything so I'd omit it in the future. The beef ended up a bit saltier than I'd like.

  • crandall57 on March 09, 2015

    This is a favorite; we've made it several times.

• Strawberry ketchup

  • babyfork on May 13, 2015

    Followed recipe, but used half the vinegar called for. Added freshly ground allspice. Also freshly ground the cloves. I think using balsamic vinegar in this might be a good tweak. I hot water bath canned this to make it shelf stable. I figured it was acidic enough to be safe. Great flavor. Excellent with cheese.

• Lime beef salad

  • L.Nightshade on September 15, 2013

    I opted to deconstruct the recipe a bit. I marinated the steak in some of the ingredients in the recipe, namely fish sauce, sesame oil, garlic, ginger, chiles, and Mr. NS cooked it in the big egg. I made the salad and dressing as directed, then just plated sliced steak alongside the salad. The dressing spread about the plate a bit, and flavored the steak even more. We both thought this was a killer dish done this way, just delicious. Lee gets complete credit for the salad and dressing, but I loved the marinated, grilled steak with it. With reduced servings, this would also be great for a small plate or an appetizer. It really packs a lot of flavor.

  • Delys77 on July 13, 2015

    Made as directed minus the tomato and thought it was good but not stellar. I'm not sure the broth did much to flavour the beef and I found the dressing too heavy on the lime. Overall the other Flavours were good, but the dish was a little unbalanced.

• Braised brisket with bourbon-peach glaze

  • twoyolks on February 06, 2017

    I agree that this was very good. The beef had a lot of flavor but it wasn't overpowering. The sauce and glaze both complimented the beef well. The sauce did end up just a little bit too salty so I didn't reduce it as much. I think that the salt from the soy sauce and the aggressive salting in the spice rub probably led to it being too salty so I'd cut back a bit in the future. I tried serving this with the suggest rice dish but it was too rich; I'd serve it with plain sushi rice in the future.

  • crandall57 on March 09, 2015

    This recipe is delicious as prepared and even better as a leftover in a grilled sandwich with fontina cheese and cartelized onions.

  • KarinaFrancis on April 10, 2016

    I had to play around with this recipe a little as my darling came back from the butcher with 3 slabs of beef ribs, not a brisket. There was also no fat layer so I didn't make the glaze. I followed the rest of the recipe, and it turned out beautifully. To stay true to the recipe, I added the jam to the sauce as it was reducing, I also added a little chipotle sauce. It was delicious. Will do this again, with a real brisket.

  • TrishaCP on November 20, 2018

    I agree with everyone about the deliciousness. I used my Instant Pot, cooking 3 1/2 lbs of brisket for 90 minutes, with 20 minutes natural release before venting. (Timing taken from a Melissa Clark brisket recipe.) I then finished in the broiler with the glaze, which was good, but not a necessary component in my opinion.

  • DKennedy on May 13, 2016

    Holy crap! This is a great recipe. Made this for a second time last night, but didn't do the glazing step. Still excellent. Note to self: if substituting Tamari for Soy Sauce in the recipe, reduce the amount of Tamari by half.

  • babyfork on September 08, 2015

    This is a crowd-pleaser! Will keep this in the rotation for sure. Followed the recipe in the book which calls for an 8lb flat brisket cut in half. The book recipe differs slightly from the online version saying to cook at 350 degrees, while online it's 325. I went with 325 and it worked well. I let it go for 5hrs, but the 4 and a half hours the recipe stated probably would have been fine. I removed the brisket from the liquid and put on a cookie sheet to broil the peach glaze on. Used my homemade Peach-Tequila-Chimayo Pepper jam in the glaze, Bear Republic Brewing Co.'s Big Bear Black Stout for the stout beer and Jim Beam for the bourbon. Instead of straining the veg from the liquid and reducing to create the sauce, I just scooped some of the veg into the vitamix with some liquid and pureed to get a gravy of a nice consistency. This was quick and easy and delicious. I'd make the sauce the same way again and skip the straining and reducing steps.

  • mamacrumbcake on May 30, 2016

    Oh my, this was so good! The meat was falling-apart tender, the cooking sauce was delicious. I was a bit leery about the cinnamon in the spice rub, but it really complemented the sauce. My family doesn't care for sweet glazes on their meat so next time I will skip the peach glaze. By the way, you might be tempted to discard the vegetables after you strain the sauce. Don't. Get a spoon and have at it. Consider it your reward for slaving over the meal. If you have any self control, you might save it to eat with rice, potatoes, or even toast. Mmm.

• T-bone steak with lemongrass-habanero marinade

  • JoanN on July 04, 2013

    Made this with a porterhouse and it was just superb. Flavor was very subtle with just the barest hint of heat. Was a bit apprehensive about the unusual cooking method, but it worked perfectly--as all recipes I've made so far have. ETA 7.12.13: In the recipe he has you pour half the marinade over the steaks to marinate them, but never says what to do with the other half of the marinade. I wrote to the publisher and just received this reply: "The other half of the marinade should be reserved. It should be spooned onto the cooked steak along with the pan juices before serving."

  • TrishaCP on July 04, 2016

    Not much to add to the below comments, but this was certainly a wonderful recipe. We had a thinner t-bone steak, and the marinade provided great flavor but wasn't too spicy. (Alas, we set aside some marinade for the sauce, but forgot to serve it.) We also just grilled it outside rather than in the cast iron pan.)

  • L.Nightshade on September 05, 2013

    We opted to grill the steak outdoors. We had a big, thick, T-bone, which four of us shared (with leftovers). I am still of the opinion that marinades absorb better into smaller cuts of meat. Or maybe the larger cuts need more marinating time. Either way, most of the taste was on the outside of the meat, not too much absorbed. It was still very nice; I'd like to try it on a thinner cut of meat. NOW for the really interesting part… One of our guests brought big, fat, white peaches for dessert. I had the (brilliant, if I do say so myself) idea of putting them in the lemongrass-habanero marinade. They absorbed the marinade deeply in a matter of seconds, and we tossed them on the grill. This was the absolute best, most interesting most complexly flavored dessert I've had in a long time. I'll make this marinade just for grilling peaches as long as we can get them!

• Ropa vieja in Carolina red rice

  • ccav on April 08, 2014

    Made without the jalapeno. Cooked this in the slow cooker on high for 1 hour then low for another 6. Beef pulled apart easily after that. I added a little double-concentrated tomato paste at the end. Used some of the liquid from this and cooked Carolina long-grain jasmine rice in it (without adding tomatoes as called for) and it worked really well.

• Rice bowl with chicken, orange, peanuts, and miso rémoulade

  • mirage on May 30, 2016

    Delicious with ground turkey.

  • crandall57 on March 09, 2015

    This dish is delicious. We're not a fan of bean sprouts, so we omitted them.

• Miso-smothered chicken

  • Delys77 on September 21, 2013

    Pg. 76 This is very comfort food like umami laden braise that goes very well with asian noodles. I went with 8 small thighs and I decreased the stock by about 20%. Cooked for a little less time than he said and sauteed the mushrooms separately and added at the end. I also pulled the chicken at the end to re crisp the skin under the broiler and I reduced the sauce a bit while I was doing this.

  • chawkins on July 15, 2018

    We like this quite a bit, flabby skin and all. I'll use less stock for the sauce next time, may be only one and a half cup because there was a lot of sauce even after about 20 minutes of reducing and the chicken were already fall-off-the-bone tender. Did not have any dark miso, so used Chinese bean paste instead, also used 6 reconstituted dried shiitake mushroom instead of fresh ones.

  • babyfork on September 29, 2015

    I'd give this 3.5 stars...my family gave it 4.5. Kid liked it, husband loved it. Would make again, but play around a bit with the sauce. It was good as is, but I'd like to tweak it a bit for my own taste. Maybe use more orange juice, a little less miso. I removed the chicken and simmered the sauce to get it to thicken up. Was pressed for time...could have thickened it up more. Ended up using a tbsp of cornstarch to help it along more quickly. Served over brown rice with the pineapple-pickled jicama. I like the previous reviewer's idea of crisping the chicken skin up a bit under the broiler before serving.

  • jenniwa on June 23, 2016

    Recrisp the chicken skin under the broiler

• Potato-stuffed roast chicken

  • crandall57 on March 09, 2015

    Excellent. Cut the chicken as suggested in the recipe to ensure bites of moist breast, flavorful potatoes and crisp skin. Will prepare chicken this way again.

  • JoanN on July 07, 2013

    Terrific. Breast meat unbelievably moist; potatoes buttery and flavorful, even though cooked with only a tablespoon of butter. His carving suggestion needs to be followed for this recipe so you get a bite of crispy skin, luscious shredded potato, and perfectly cooked breast meat in every bite. I usually don't like white meat; this could make me a convert. Next time consider removing wishbone to make it easier to remove the breasts. Also, use largest CI skillet; the chicken fit perfectly in the skillet I used, but neither legs nor wings browned as much as I would have liked.

  • DKennedy on August 19, 2015

    Made this for dinner last night grating one russet potato and stuffing it under the skin of a brined, trussed chicken. I added thyme and rosemary to the potato mixture and a cut up lemon to the pan when the chicken was set in the oven. Otherwise, followed recipe. Inadvertently placed chicken in pan breast side down so the breast skin was not browned (the other skin was amazing). Even factoring in this error, fantastic results. The kids loved this and Dave stripped the carcass. Used leftover pan dripping as basis for pork chop's jus the following night. Will make again! Served with a light salad and a glass of white, all you need for a show stopper meal.

• Braised turkey leg, Hot-Brown-style

  • jenniwa on May 15, 2016

    Would use smoked Gouda if I made it again. Regular Gouda got lost with all the other flavors.

• Honey-glazed roast duck

  • JoanN on July 30, 2013

    This is the first recipe I've made from this book that didn't work for me. I followed the directions as written, but the duck didn't render a sufficient amount of fat and the skin wasn't as shatteringly crisp as I like it. Flavor of the glaze was very good. The garlic cloves roasted in the duck fat and the glaze that dripped into the pan were the best parts of the recipe.

• Hot sauce

  • JoanN on July 30, 2013

    Substituted Asian banana peppers because I couldn't find red jalapenos. Made a quarter of a recipe because who needs four cups of a hot sauce that he says will keep for only a month? Flavor was wonderful and it went very well with the Honey-Glazed Roast Duck, but it was so hot I had to thin it with water before I could use it as a dipping sauce.

• Chicken and country ham pho

  • Delys77 on September 30, 2013

    Pg. 96 Was out of coriander so used a cinnamon stick in the broth to up the flavour. This worked very well but I would try it with the coriander next time. My chicken was cooked through after about 25 minutes. Garnish was very nice and prosciutto works very well as it melts in. The only additions to make are possibly some mint, and make sure to strain the broth and salted as he doesn't call for this but it is obviously necessary.

• Rice bowl with spicy pork, jicama, cilantro, and kimchi remoulade

  • hirsheys on February 26, 2017

    My goodness, this was fantastic. So many unique flavors all melding together. The jicama added sweetness and crunch, the cilantro was key, and the beets in the pork patties made them sweet and juicy. I baked the patties (15 mins at 375), rather than fry them, which worked fine. So impressed with this meal and with myself.

  • crandall57 on March 09, 2015

    We used kimchi purchased at the farmer's market. The patties are great on their own.

• Curry pork pies

  • stockholm28 on September 02, 2013

    Would be a nice appetizer.

• Brined pork chops with peach-ginger glaze

  • stockholm28 on September 15, 2013

    Very good. You can make the components the night before.

  • JoanN on June 14, 2013

    With Peach Ginger Glaze and Pistachio Gremolata. Brined in gin, sorghum (I used Barley Malt Syrup), and brown sugar for 4-24 hours. Both glaze and gremolata can be made at least a day before. More subtle flavoring than you'd expect from the brine ingredients. Chops were almost unbelievably moist. Timing in the recipe was spot on. Very different; very good.

• Chicken-fried pork steak with ramen crust and buttermilk pepper gravy

  • Delys77 on September 28, 2013

    Pg 112 Very good and very simple. Used the panko substitute and it was very good, plus ommitted the regular breadcrumbs as I was already using panko. Also didn't use any buttermilk so just added 1/2 tsp of vinegar to the sauce. Overall the sauce was very good and the cutlet was very very tasty. Tool about 1:45 minutes per side and about 9 minutes in the oven and was just right. Not company worthy for us since it is a little unattractive but great comfort food for just the family.

• Pulled pork shoulder in black BBQ sauce

  • JoanN on August 17, 2013

    Made this with 5-pound Costco skinless, boneless pork shoulder and it took about three hours to reach pull-apart tender. Didn't add any jalapenos or cayenne to the BBQ sauce because of one guest's sensitivity, but did have some hot sauce left over from the Honey-Glazed Roast Duck recipe and it was terrific with the pulled pork (although so hot, it had to be watered down a bit). Pork was served on ciabatta rolls with sauce drizzled over and the sandwiches were a big hit. Some guests had store-bought kimchi on the side and it was a great accompaniment for the Asian flavored BBQ sauce. Very good for a change of pace, but not replacing the bo ssam for me.

• Piggy burgers with sun-dried tomato ketchup

  • TrishaCP on August 23, 2015

    Loved the flavor of these burgers. I subbed ground turkey but otherwise assembled as directed, and then grilled them. Even with the turkey meat they stayed moist and succulent. The sun-dried tomato ketchup (made without wine) is an umami bomb and will definitely go well with other grilled meats. (A little goes a long way, and even halving the recipe there is still a ton left.) We topped with avocado and tomatoes rather than the called for kimchi topping.

• Quick sautéed squid and bacon salad with grated ginger and apple

  • crandall57 on March 09, 2015

    Excellent and easy to prepare. Flavor combination is amazing.

  • beetlebug on August 19, 2013

    Since it's summer, I didn't want to buy arugula. Instead, I blanched chard and baby bok choy. I also chopped a bit of red cabbage for a crunchy note. It was all delicious with the bacon, squid and dressing.

  • JoanN on June 17, 2013

    Undercooked the bacon; over emulsified the vinaigrette (I forget how strong that Vitamix is). Still, simply outstanding. Serving for four was dinner for one (especially since ingredients would not hold up as leftovers). What an extraordinary combination of flavors. Except for user error, instructions were spot on.

• Spicy napa kimchi (fall)

  • MelMM on January 31, 2019

    6-4-2018 This is my go-to recipe for a standard kimchi. Everyone loves it!

• Pineapple-pickled jicama

  • jenniwa on June 23, 2016

    For some reason, my pineapple made enough juice for 2 quart jars. Thankfully I had Texas-sized peppers and jicama too.

  • babyfork on September 29, 2015

    I loved this quick pickle recipe. I followed the recipe except for one small change. The recipe called for a whole fresh pineapple and I bought a container of fresh pineapple chunks from the market. I didn't have quite enough liquid, so I topped it off with some Dole canned pineapple juice...about 4 or 5 ounces. Tasted the next day and loved the flavor. The jicama retains its freshness and crunch, but has a lovely flavor. The pineapple, mint and spice comes through in each bite. The bell peppers are good too. I made this to accompany the miso-smothered chicken. In the future I'd probably just make this to serve as a healthy snack or party appetizer. Would be a good one for a taco party.

• Bourbon-pickled jalapeños

  • Totallywired on September 22, 2018

    Staple recipe. Absolutely delicious. A good sub is apple cider vinegar.

  • JoanN on July 30, 2013

    Should have tasted the jalapenos before pickling them. Mine were so unbearably hot I couldn't even eat a small piece of it being sure to eat neither rib nor seed. One-star rating is for my batch, which I had to throw away. Would try making them again, but only if I was sure the jalapenos were edible first.

• Pickled jasmine peaches with star anise

  • TrishaCP on August 17, 2014

    I liked these pickles but didn't love them. This is a really sweet pickle, and It had really strong flavor from star anise, but very little from the chile (maybe mine was too mild) and disappointingly little from the jasmine. (This may have been my fault- as I halved the recipe and only used 1 of 3 teabags the recipe required.) The taste greatly improved with a longer marinating time- I would do at least a week before serving. I have had them for about 2 weeks now and they are still firm.

  • stockholm28 on September 15, 2013

    Nice side with barbecue or pork.

• Pickled garlic in molasses soy sauce

  • Barb_N on September 16, 2014

    I made a batch of this several weeks ago. After steeping the cloves in vinegar for 5 days they started to take on a bluish cast (I've had that happen with regular pickled garlic). No worries, that can't be seen after adding to the molasses/soy/jalapeño 'brine'. I used 4 full heads of garlic and I had twice as much brine as I needed- saved some another batch. We ate some last night to accompany a mild Thai-style poached chicken (along with carrot pickles and plum sauce). These cloves are very pungent- I expected them to have softened but they stayed crunchy. I might try cooking some garlic and then brining it for a softer texture but the taste is WOW

• Pickled rosemary cherries

  • L.Nightshade on September 05, 2013

    I'm glad I grabbed a big bag of bing cherries before the brief season ended. They ended up in a couple of jars using this recipe. Very easy and doesn't take long. I'm not sure if I used too much rosemary, as each jar got a sprig our our fragrant garden rosemary, but the flavor was quite strong. No complaints about that, however; I love the aroma each time I open a jar. These cherries are great with duck, with pork, and with lamb. To tell the truth, I've eaten a few of them on crackers spread with goat cheese. Yum.

• Yellow squash soup with cured strawberries

  • lhudson on July 28, 2015

    My family liked the soup and it was easy to make, but not great. The strawberries are a must for the recipe to add some sparkle. I might try adding some hot sauce next time just to see it that would give it more punch.

• Roasted okra and cauliflower salad

  • Barb_N on August 12, 2014

    I made only the okra from this recipe after an impulse buy at the market- tiny green and purple okra! The roasting really does control the sliminess factor (calling it mucilage does NOT help). Since I was cooking it alone I also added some coriander and cayenne to the cumin. If I come across cute okra I will make this again.

  • hirsheys on March 02, 2017

    I found this to be a tasty and quite healthy salad. I had bigger okra, so they didn't cook enough, even after 14 minutes. That said, this salad is worth making, for sure. Next time I will cook the okra until they are very brown and/or leave them out if I can't find good ones. ETA: I may even prefer this when it's cold. The flavors meld and the spices really come through. I'm so impressed that such a low fat dish packs so much taste.

• Edamame hummus

  • JoanN on June 28, 2013

    Made this to serve warm with the Vietnamese Lamb Chops as recommended. A little loose, but it firmed up considerably as it cooled. Good pairing served warm with the lamb, but it was superb the next day as a dip for raw vegetables. Full of flavor and a very healthful and satisfying snack or hors d'oeuvres. Maybe only three stars as a warm side dish, but at least 4-1/2 as a dip.

• Collards and kimchi

  • JoanN on July 03, 2013

    An absolutely brilliant dish. I used store-bought kimchi and served it with the T-Bone Steak with Lemongrass-Habanero Marinade as suggested, but he also recommends that it be served with roast lamb or fried chicken.

  • louie734 on September 22, 2013

    Even my bitter-greens-hating husband gobbled up a huge bowl of this. I used an equal amount of mixed greens from our CSA box - kale, collards, swiss chard, beet greens, who knows what else. The ham can be cut way back; I used a large handful of cubes, nowhere near the 10 oz called for. The (store bought but stinky and spicy) kimchi we spooned over each serving, which worked nicely. The flavor combo is really spectacular.

  • hirsheys on March 05, 2017

    This dish is addictive. I used kale (the dinosaur kind, I think) that came precut from TJs. It was very easy to make, and has even improved every day. This morning I ate it with a fried egg (the olive oil crispy egg from Small Victories) on top, and loved it even more.

  • meggan on June 16, 2016

    Loved it. We served it on a rice bowl. We had low grade kimchee but it was still good.

  • L.Nightshade on October 05, 2013

    I purchased TJ's kimchi for the first time, and it was quite nice. Perhaps not as spicy as some I had, but perfect for this dish. I didn't have lard, and I didn't have ham, so I cooked chopped bacon, used the bacon in place of ham, and used the drippings in place of lard. This was a wonderful dish with a great balance of spicy, sour, and salty. Even some sweetness in there from our slightly sweet onions. It's definitely a do-again, and I probably will use bacon again.

  • Delys77 on September 21, 2013

    Pg. 200 Very interesting flavour combo, and very tasty. I went with Kale and it worked very well. Also used a wet ham which required a saute over high heat but this also worked pretty well as a substitute. On the whole I quite liked this.

• Spoonbread with kale and bacon

  • jenniwa on June 23, 2016

    Follow the times, not the description.

• Bourbon-ginger glazed carrots

  • meggan on December 27, 2016

    I reduced the brown sugar and these were a hit.

  • amraub on May 04, 2014

    Too sweet for our taste.

• Kentucky mule

  • TrishaCP on March 30, 2014

    Made these for a party and they were certainly a hit! Refreshing and not too cloyingly sweet. Used Maker's Mark and a fairly strong ginger beer.

  • stockholm28 on September 02, 2013

    Nice refreshing cocktail with bourbon, ginger simple syrup, and lime

• Bourbon sweet tea

  • Totallywired on October 26, 2018

    Make this every summer in peach season, serve with peach crostini.

• The new-fashioned

  • jenniwa on June 23, 2016

    Bitters and bourbon seems to wash out the taste of the thyme and blackberries.

• Pimento cheese

  • hirsheys on December 30, 2018

    Easy and tasty. Not sure it's the best I've tasted, but a good, solid version.

  • stockholm28 on October 18, 2014

    I've never made pimento cheese before. This recipe was easy, good, and seemed pretty traditional.

  • southerncooker on April 30, 2018

    I've tried many pimento cheese recipes and this was another tasty version.

• Buttermilk ice cream

  • sheepishjen on June 10, 2017

    This stuff is the best! I love that it has no eggs, just cream, sugar and buttermilk. It is wonderful with the affogato (espresso poured over) as they suggest.

• Peach and rhubarb kuchen

  • TrishaCP on September 27, 2015

    This had been on my "to make" list ever since this book came out, and I finally got my act together this year. For me, this recipe required a few months planning ahead, as I never see rhubarb and peaches at the market simultaneously, so I froze enough rhubarb a few months ago. The rhubarb's tartness compliments the sweet rich cream cheese and buttermilk dough nicely, but I think you could also just do this with peaches and maybe tarter plums and be just fine. This is definitely more of a brunch dish than a dessert if you don't dress it up with whipped cream.

• Whiskey-ginger cake with pear salad

  • crandall57 on March 09, 2015

    Moist and delicious. Perfect with a good whiskey.

  • hillsboroks on January 18, 2016

    I have wanted to make this cake since I first saw a photo of it online. But the finished result wasn't as intensely flavored as I expected. The cake recipe does not call for any salt and uses unsalted butter. Next time I would add at least 1/2 teaspoon salt and up the amount of ground and fresh grated ginger. The frosting was good but again was a bit bland and was quite sweet. In the future I think I would substitute 4 oz. of cream cheese for 4 oz. of the butter to add a bit more flavor. The cake bakes up extremely high and nearly went over the edges of my two 8 inch pans. I think you could easily make this in two 9 inch pans or three 8 inch pans. With the huge amount of frosting the recipe makes I ended up splitting the layers in half to make a 4-layer cake. The lime zest on top plus the lime-pear salad are essential for zipping up the flavor. I put the lime-pear salad in a separate bowl and served it with each slice. It has a lovely fine crumb.

• Coconut rice pudding brûlée

  • crandall57 on May 29, 2014

    Keeps well in the refrigerator for several days without brulee; brulee when ready to eat. Use three inch ramekins and get 8 servings.

• Food52 by Aran Goyoaga

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• Serious Eats

  Rather than trying to meld two cuisines into one whole, he gives both ample space to play, apart and together. It's a very American way to re-make Southern food.

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• Cookbooks for Dinner by T. Susan Chang

  His food is tirelessly inventive and refreshingly free of attitude and each recipe comes with practical, non-judgmental cooking tips. Even better are Lee’s own stories of living and learning food...

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