Notes about Recipes in this book

• Bok choy with shiitakes

  • cookerT on November 29, 2011

    I made this as a vegetable side to chicken larb salad. It is tasty. I used whole baby boy choy and sliced shiitake instead of whole. The only thing is that the garlic gets too browned while you are trying to get a little brown on the bok choy. Next time I would add the bok choy first, get it going then add the garlic and then the shiitake. I think that would be best. I'd keep this one up my sleeve.

• Cape Cod Portguese kale soup

  • Kringler on November 10, 2010

    Very good. I used linguica sausage.

  • Lindalib on August 31, 2012

    This was good, although I was the only one who liked it. It does freeze well.

• Chickpea soup with chorizo and smoked paprika

  • amoule on November 02, 2016

    Very easy to prepare. Four cups of chickpeas cooked from dried replaced the two cans. I used the rendered fat from the chorizo to sautee the veg for the extra flavor. I omitted the teaspoon of sugar because I found the soup already sweet from the carrots and onions. The soup is unusual and delicious! I will repeat this one.

• Onion-poppy seed rolls

  • bching on October 03, 2015

    Very quick and easy, and tasty for what it is. It's easy to vary the flavorings a bit, too.

• Roasted mushroom-leek soup with crispy pancetta

  • amoule on February 25, 2017

    Outstanding. I have made this several times over the past decade and it is incredibly good. It is best made in advance and then reheated the next day. The crispy pancetta is unnecessary. You can garnish much less expensively with a couple browned mushroom slices or a small sprinkle of chives.

• Tagliatelle with crème fraîche and arugula

  • stepharama1 on December 09, 2021

    So simple yet so yummy. I've made this before with purely arugula and it was delicious. This last time, due to lack of arugula, I mixed arugula with some finely shredded cavolo nero kale and basil. I also added some pasta water to lighten it up a bit. This version is also delicious.

• Tamale pie

  • nadiam1000 on December 14, 2015

    Hubby was craving Tamale Pie. I only used 1 can of fire roasted diced tomatoes and I added sliced olives. I used diced leftover rare roast beef and did not add chiles. My 10" plus cast iron skillet was very full so I baked it on a parchment lined sheet pan for 20-25 minutes. A big hit. Delicious.

• Wild rice and chickpea salad

  • aeader on January 01, 2012

    This was great - one of the best salads I have eaten! I used bacon instead of the ham. I did not add all of the dressing at first but set some aside as I was afraid the salad would end up too soggy. After letting it sit overnight in the fridge, most of the dressing had been absorbed and I added the rest right before serving. I would do it this way again as it allowed the flavors to meld but kept the salad from being too dry when served the next day.

  • Maura on February 03, 2016

    try soon