Notes about Recipes in this book

• Ginger lemonade

  • adrienneyoung on July 24, 2011

    Better the second day: ginger needs time to develop.

• Pickled grapes with rosemary and chiles

  • eselque on July 03, 2011

    Fantastic all around.

• Radish butter

  • Jane on June 25, 2014

    Very delicious. I used Kerrygold butter as I thought a flavored butter should use good quality. Lovely combination of cool, crunchy radishes with smooth creamy butter and flakes of Maldon sea salt. I had it on bread but the recipe also suggests on celery sticks which I think would be good.

• Butternut squash soup with rosemary

  • TrishaCP on November 24, 2016

    The flavors of this soup are great- one of the best butternut squash soups that I have made, and only using water! I would reduce the garlic next time though, as it was on the heavy side for me (my husband disagreed). But their instructions for prepping the squash are ridiculous and I didn't follow them- why would anyone want to dice butternut squash, which is notoriously difficult to cut, into 1/2 inch pieces when you are just going to blitz the soup anyway? Just no. Instead I chopped the squash into chunks and roasted at 400 for 40 minutes (until it was soft) and then added the cooked squash.

• Creamy asparagus soup with grilled asparagus

  • meggan on May 02, 2018

    simple and delicate. I used regular old ham instead of prosciutto.

• Cucumber, tomato, and okra salad

  • ingabritt on August 18, 2021

    A. Delicious. Halve the salt. A half batch is perfect for Alex and I. Made a half batch on 8-18-21

• Field pea salad with gingered beets and lemon

  • minerva on April 08, 2013

    Came out a little bland at first, we added more mustard, cayenne, and pepper. Be careful not to let the peas (here, black eyed) get too mushy in cooking as we did.

• Lemon-glazed sweet potatoes

  • chawkins on November 26, 2018

    A much lighter and healthier version of the dish that my sister made every year for the holidays. Flavor-wise it is similar enough to satisfy without the guilt.

  • chawkins on November 27, 2018

    A much lighter and healthier version of the dish my sister made for the holidays every year. Thankfully, the loss of calories in the dish does not mean a loss of flavor.

• Roasted parsnips with mint

  • tsusan on October 22, 2009

    prep time doesn't account for chopping parsnips (interminable). Cook time more like 40 in half-sheet pan, but awesome flavor.

• Braised carrots with tarragon and lime

  • tsusan on October 21, 2009

    needed extra wine, steamed away too fast. Texture good. lime-tarragon relieved one-dimensionality of sweet carrots

  • hillsboroks on October 24, 2020

    The lime and tarragon flavors were fun to play with along with the carrots. I had young carrots to work with but unfortunately they were not as sweet as I had expected. The result was a dish that was a bit too tart. Next time I would taste this first before serving and consider adding a bit of sugar or honey if necessary.

• Pork loin chops with mushroom chutney

  • love2laf on February 03, 2010

    I only made the chutney from this recipe, and not only is it good with pork of any variety, it's tasty on it's own with cheese and crackers.

• Gran's flank steak

  • tsusan on October 22, 2009

    came out great. bourbon soy marinade has a cool raisiny smell

• Easy shrimp Creole

  • tsusan on October 21, 2009

    used 3 big tomatoes instead of 5, 2 cups was 1 1/2 tomatoes. Tomatoes took much longer than 8 minutes to dissolve, went 15 and still didn't. Lovely thick flavors, good idea letting the shrimp cook off the flame and vinegar!.

  • adrienneyoung on July 24, 2011

    Made as directed. Not impressed. Tasted too much of poblano, not enough of other ingredients. Seemed like a bit of a one-note wonder.

• Food52 by Kim Sunee

  The 2010 Piglet Tournament of Cookbooks vs. David Chang's Momofuku

  Full review

• Huffington Post

  This cookbook feels like dropping a back porch in Charleston into the middle of your living room. Doesn't that sound like fun? Seriously, it is.

  Full review

• Boston Globe by T. Susan Chang

  Susie finds the Lee Brothers new book "picks up the pieces (okra, collards, shrimp, bourbon) and puts them back together in astutely reimagined ways."

  Full review