• LVautier on September 07, 2010

  I clicked on the rating because I hoped that I would recieve more information. Instead it rated the book which is skewing the average. I clicked in the middle which gave this book a 3.5 rating. I have never read the book and I am trying to figure out how to remove the rating, my apologies.

Notes about Recipes in this book

• Tabbouleh

  • mpo on May 23, 2021

    This was a very popular dish at dinner. Really good. I seeded the tomatoes though (and used cherry). Nice recipe for the hot summer.

• Turkish grated carrot salad with yogurt

  • Emily Hope on October 15, 2010

    Made with raw carrots per her headnote suggestion. Very good, nice change of pace for a carrot salad.

  • IsaSim on May 13, 2014

    Made with raw carrots, tripled the lemon juice by mistake, but still delicious! We are lemon lovers, though.

• Baked zucchini and spinach pie (Sfougato)

  • mharriman on January 02, 2018

    Satisfying, healthy dish but very time consuming. From start to finish, it took nearly 90 minutes to clean, chop, slice, mince, and cook vegetables; cool vegetables, mix eggs and milk with vegetables and bake the pie. Served with small baguette, tapenade and crudités. Sauvignon Blanc went well with the pie. This would make a nice brunch dish or side dish too. I used both fresh mint and dill for the herbs.

• Lamb meatballs with pine nuts in a lemony tomato sauce

  • mharriman on June 30, 2018

    This made for a delicious addition to a tapas dinner for family. I mixed ingredients and rolled golf ball size meatballs a day ahead and popped them in the oven while making the stovetop dishes. We really liked the lamb and pine nut combination. Easy and quick! Served with tzatziki (from 100 Days of Real Food).

  • tamarajohnston on May 07, 2024

    Used aleppo pepper instead of allspice, and last year's tomatoes from the freezer, chopped. I have made this a few times, it's always very good. This time I browned the meatballs in the pan but have done in the oven when doubling the batch. I served over brown rice.

  • kysia_xjs3fi on April 28, 2026

    Really enjoyed. Did add some bead crumbs. Loved the pine nuts! Enjoyed the lemon in the tomato sauce, too!

• Mushroom lasagna (Lasagna ai funghi)

  • Delys77 on December 12, 2022

    Very tasty this one. I made a few small changes to suit what I had on hand and our preferences. I used a jarred pesto, made the béchamel with butter, and used cottage cheese as we were out of ricotta. We also used no boil noodles which were still a touch firm after 20 minutes in the oven. I took the step of seasoning a few of the layers which did result in something a bit over salted. The cheeses are salted as is the pesto I was using, so next time I will be careful of this. I also used far less oil than called for and 1% milk and it was plenty rich for us. I think the combo of the mushrooms, pesto and béchamel is a real winner in our books. Lovely flavour and a nice vegetarian main along with a salad.

• Lemon and garlic dressing for salads and vegetables

  • IsaSim on April 15, 2014

    Excellent and very easy. Used as salad dressing.

• Chard with onions and black olives

  • Emily Hope on December 06, 2010

    Surprised that this didn't work well for us, given that her recipes almost always do. We found that the taste of scallions disappeared a bit, and the oil-cured olives (she didn't specify which kind of black olive, so we used these rather than something like kalamata) didn't go well.

• Baked or roasted whole fish

  • innerharbors on April 23, 2025

    My go-to recipe for cod, it's easy, delicious, and good enough for guests.

• Lebanese fish baked in a tomato-cilantro sauce (Kousbariya)

  • innerharbors on March 07, 2026

    I love this recipe. Simple and delicious treatment, and works with a lot of different fish.

• Tunisian fish with preserved lemons and olives

  • innerharbors on December 18, 2025

    Insanely delicious! Perfect with cod. Adding this to my good for guests list, best fish dish I've made in awhile.

• Baked fish fillet in a herb marinade

  • mharriman on January 28, 2019

    Delicious. This was easy to put together and the marinade topping added a lot of flavor interest to the halibut. This recipe has been on my to do list. Definitely will repeat... had to hunt down the harissa sauce and finally found it at Trader Joe’s. I ended up ordering the preserved lemons online.

  • mpo on March 21, 2025

    Really tasty dish and pretty easy to make, put the extra marinade on roasted potatoes.

• Tomato and pepper gratin of shrimp and scallops

  • mharriman on May 31, 2019

    Delicious. I halved all the ingredients (except for the Panko bread crumbs which I doubled) since it was just for my husband and me, and the dish was wonderful. We thought the Spanish paprika -pimento spice- made the vegetables pop with flavor. Changes: I used regular flour to dust the scallops; didn’t understand the need to buy instant flour for this purpose. The panko topping started burning at 3 minutes under the broiler, so I cut the directed broiling length short. Served with a green leaf and cucumber salad. This is a keeper and will repeat.

• Baked chicken breasts with a pomegranate glaze

  • mharriman on January 26, 2018

    What an excellent recipe! However, It was a time-consuming and all hands-on-deck dish. I love pomegranates and this recipe met my expectation for enjoying a meat-based dish using that fruit. My eyebrow raising comes from two things: the recipe requires attention at the stove and oven for more than an hour. I started “making” the dish three hours before serving by putting the marinade together and basting the chicken, as well as making the basting sauce. Baking the actual dish took nearly twice as long as the stated time - 40 minutes,and four rounds of painting the chicken with sauce , instead of stated 25 minutes with three bastings. Even though time consuming, this is definitely worth the effort- a top notch recipe. Served the chicken, sauce, and fresh pomegranate seeds with steamed broccoli. Nice!

• Lebanese garlic-marinated chicken on a grill

  • TrishaCP on August 04, 2018

    Easy grilled chicken recipe. I only marinated it for about 30 minutes at room temperature and I got good flavor from the lemon (less so from the garlic with the shortened marinade time).

• Skewered lamb with grilled vegetables

  • mharriman on January 30, 2019

    This was good but we think it would have been better with a sauce such as tzaziki or another Mediterranean sauce. I did roast everything in my oven since it was 14 degrees outside and didn’t want to fire up the grill. I marinated the lamb for five hours; the herbs and spices gave the lamb a nice flavor. My husband and I also think the vegetables would have been better if marinated and skewered along with the lamb as is usually the case in recipes we use for kebabs. Will repeat with some tweaks.

• Food52

  ...this book...goes beyond dieting to offer Americans a path towards nourishing, health-conscious (but not austere) cooking and eating.

  Full review

• Huffington Post

  The most notable change is that Harmon Jenkins has dropped nutrition analysis with her recipes arguing that analysis is often inaccurate, and that eaters should focus on diet at a whole-foods level

  Full review