Notes about Recipes in this book

• Turkey breast stuffed with matzo and fennel

  • ldtrieb on April 29, 2016

    We love this recipe and have made it several times. I saved a lot of prep by cooking the whole bone-in breast over the stuffing using "The Food Lab" method . It was fantastic. I almost overcooked it so will lower the temp from 450º next time. The fennel, celery and raisins are a lovely combination.

• Turkey cheddar burgers

  • Rutabaga on March 28, 2014

    Yum! These burgers turn out so tasty and moist. Seal them well so the cheese doesn't all leak out (but a little cheese coming through is OK; it will form a delicious fringe of crust when it hits the heat of the pan). The sun-dried tomato mayonnaise is the perfect topping, although I like to substitute balsamic vinegar for the cider. I don't puree the mayonnaise, either, just quickly chop the shallots and tomatoes.

• Skirt steak with cilantro garlic sauce

  • Barb_N on May 11, 2017

    A simple, flavorful steak. I added parsley and dill to the fresh cilantro, to use them up and made my SO grill this in spite of the threatening skies. Served with arugula salad and red wine vinaigrette.

• Rhubarb frozen yogurt torte

  • Rutabaga on April 20, 2014

    I made this once many years ago, so don't fully remember how that first version turned out. This time, I used whole milk Middle Eastern style yogurt, since I have that on hand anyway, rather than the non-fat vanilla as called for. To make up for the missing sugar in the yogurt, I added almost a half cup of additional sugar to the mix, as well as some strawberries, as my rhubarb was fairly green and made for a vaguely puce-colored filling. When I took it out of the freezer, it took much longer for it to soften than the recipe indicated - it was solid as a brick! Maybe this is due to the fact that my ice cream maker just doesn't seem to cut it; the mix was still very soft when I put it in the pan, and I had to give up on trying to get the additional filling (it was too much to fit in the ice cream maker in one batch) to freeze at all, so just poured the liquid on top of the rest. It still tasted good, but was harder and icier than I think it should be, even as it thawed.

• Cilantro coconut rice

  • Laura on January 18, 2015

    I had all of the ingredients except the jalapeno and didn't feel like running to the store just for that, so made it without the jalapeno. Probably a mistake. The rice was very good, but could have used a bit more kick. Won't leave it out next time. Served the rice with the South Indian Vegetable Curry (also on Epicurious) and it was a great combination.