Notes about Recipes in this book

• Fried oyster and spinach salad

  • okcook on January 17, 2014

    The pickled vegetables add a nice clean note to the rich oysters.

• Halibut and radishes in beet dashi

  • Dannausc on May 23, 2019

    It was pretty good. Nice contrast of colors and flavors.

• Dashi

  • Dannausc on May 23, 2019

    Super easy and effective. Basic dashi recipe.

• Duo of braised and roasted beef

  • cadfael on March 08, 2014

    this is also linked to a vg recipe for red kUri SQUaSh SoUP

• Chilled corn soup

  • Kduncan on August 21, 2018

    Great soup. Cannot rave enough about it. Use fresh corn. Definitely a weekend dish. I love it, my SO loves it, and our dog, despite the soup being vegan, goes bananas for it.

• Zucchini puree

  • Dannausc on May 23, 2019

    Pretty good

• Striped bass with summer squash and pepper sauce

  • Dannausc on May 23, 2019

    Nice flavor combination. I used cod instead of striped bass which worked fine.

• Peach pie with pecan crumble and sweet cream ice cream

  • ripleypickles on August 08, 2021

    The filling is delicious, especially if you use extra lemon zest. However, the cook time was way, way too long. I'd cut it in half.

• Red kuri squash soup with Brussels sprouts and apples

  • cadfael on March 03, 2024

    This is a very good soup full of flavour.

  • jonathan.porter on December 15, 2024

    I had some home grown kuri squash with which to attempt this soup. I followed the direction exactly with the exception of the serving additions. I left those out as this soup was to be used for a packed lunch which would sit a few hours before being consumed. Overall the soup was excellent and had a fun fall feeling. The warm spices were a bit much for me but I think they would have been balanced out with the finishing touches. This soup wants to be eaten at ski lodge where it would be perfect next to a warm fire.

• Cauliflower with quinoa, prunes, and peanuts

  • adelina on January 16, 2016

    I followed the recipe at most but because I used double the quinoa, the taste was a little bland at the end. I added pomegranate molasses and some balsamic to give a little more depth. I also did not use stock, just enough water to cook up the quinoa. Since the recipe requires using up so many pans, I may not spend time making a separate onion puree, ill incorporate this before starting the quinoa part. Overall it's a nice vegan recipe for a cold weather.

• Toasted green wheat and warm beets

  • metacritic on December 26, 2021

    A good, simple little salad. I might roast the beets with a splash of water, not olive oil, in the future and dress them first with vinegar (a la Alice Waters) before adding olive oil, where this recipe calls for both to be added to the beets simultaneously after roasting. The tarragon and vegetable broth in the grain is lovely (I used farro, not Freekeh, due to availability).

• Seafood chowder with squash

  • metacritic on November 28, 2021

    This dish is a fantastic take on seafood chowder. It's really a squash soup, first, with mussels, shrimp and fish, while also studded with potatoes, carrots, and more squash. I used honey nut + kobucha but anything goes here. Will make again and could happily eat weekly in the fall and winter when vegetables are wanting.

• Christmas cookies

  • metacritic on December 19, 2022

    These simply work! Taste great, the instructions allow for beautiful decoration, and they actually are sturdy enough to hang on trees. A new holiday tradition. How neat! For decorating we used metallic food-safe pens, small silver decorating balls, and small canisters for piping icing. We made vanilla and chocolate royal icing for the base and for decorating the cookies.

• Fine Cooking

  Though the dishes at Gramercy feel spontaneous and fresh, the book details just how much care goes into making them, and Anthony encourages readers to use his recipes as guides and inspiration...

  Full review

• Serious Eats

  While its glossy pages and considerable heft make it tempting to leave on your coffee table, that would be missing the point: yes, it's a beautiful book, but you can, and should, cook from it.

  Full review