Notes about Recipes in this book

• Stir-fried Shanghai bok choy with ginger

  • chawkins on November 01, 2018

    Fast and simple side dish to go with my stuffed tofu. The ginger juice added a lot of flavor.

  • excurvatus on March 19, 2020

    Is there a better way to cook bok choy? I'm not convinced.

  • Rinshin on April 12, 2020

    We liked it, but had to add water to the sauce and cover the pan for 4-5 min on medium low to lightly soften the pak choy. Otherwise they were too hard and if continued with high heat they may have burned. Used Japanese brand paste ginger in a tube which worked really well so skipped on making ginger juice and ginger slivers.

• Hazelnut and olive rugelach

  • Compass on March 05, 2024

    only 2.3 online rated

• Celery-root and potato latkes

  • babyfork on December 07, 2015

    My first attempt at latkes! I noted what another reviewer said and added more salt than called for in the recipe, but I think they could have used even a bit more. Other than that I thought they were very good. I chopped up some jarred black truffle I had and added it to part of the batch and liked that addition. Served with crème fraîche and applesauce. This recipe makes quite a few.

  • robinorig on December 31, 2016

    This recipe has become my go-to latke recipe for the last few years. I love the subtlety that the celery-root adds to the flavor. So good. I also think they need a little more salt. I sometimes add just a little kosher salt on top when serving.

• Bulgur with apricots and almonds

  • Rutabaga on January 19, 2017

    I really like the sweet and sour bite of dried apricot here; it reminds me a little of Persian rice with barberries. My husband and fiver-year-old, on the other hand, aren't big fans, even though they're happy to eat apricots on their own. But it's such a simple dish to make that it would probably be worth mixing apricots into just half of it and letting each family member eat as they like.