Notes about Recipes in this book

• Dark chocolate pudding with pretzels

  • emilyluvs2bake on January 21, 2014

    Want to try

• Chilean sea bass with peanuts and herbs

  • lorloff on June 27, 2020

    This recipe is from Wild Ginger in Seattle, Surprisingly it was not a success. The sauce totally overwhelmed the Chilean Sea Bass. Largely because of the peanuts. WIll not make again.

• Sesame-miso vinaigrette

  • hillsboroks on April 08, 2023

    Great zingy Asian flavor in a versatile dressing. I made half a batch and used this as a dressing with very lightly steamed baby spinach which I served over jasmine rice cooked in chicken stock. The dressing was a bit tart for me at first so I added about 1/2 teaspoon honey and a teaspoon of mirin and it was perfect.

• Toasted spelt soup with escarole and white beans

  • DKennedy on January 05, 2014

    This is a very nice soup. I substituted faro for the spelt and black kale for the escarole.

• Spicy pork and mustard green soup

  • Barb_N on March 20, 2015

    This has become a perennial favorite- usually I make it with chicken broth, any hardy greens and lots of sichuan peppercorns. Last night I skipped the noodles and served it with authentic steamed pork and vegetable dumplings, homemade by a Chinese grandmother. Yum.

  • Laura on March 19, 2016

    Yum! This soup was very soul-nourishing. The broth was very flavorful and mustard greens were the perfect green for the combination. The only thing that didn't work for me were the noodles -- they detracted from my enjoyment of the dish. When I heated the (scant) leftovers the next day I left them out and enjoyed the soup even more. In fact, I think in future I would make it the day before I wanted to serve it because I feel that the flavor was even better on the second day. I'd also double the recipe because the quantity was not enough!

  • jenmacgregor18 on December 03, 2019

    I used mustard greens and omitted the noodles. I have to cook my greens through until tender. which took about 20- 25 minutes simmering ,then added scallions, soy & fish sauce. The fish sauce was really good & deepened the flavor without overwhelming. I didn't have any sichuan peppercorn. I subbed Korean red pepper and ground black pepper. It was spicy enough for us. I agree with everyone else, this is a flavorful very satisfying soup. and I'll be making again.

  • ksg518 on January 07, 2025

    Years ago I made this soup frequently when I was feeling under the weather. But somehow the recipe fell to the wayside. I'm so glad I rediscovered it! It really helps me feel better. As with the other reviewers (and similar notes on the Bon Appetit website) I rarely add the noodles.

• Slow-roasted salmon with fennel, citrus, and chiles

  • Barb_N on May 26, 2016

    EYB to the rescue! I searched for a salmon recipe that used fennel and chose this. I only had lemons- would have liked to add other citrus but I chose this after my grocery run. It is easy and tasty but the fennel was still crunchy- probably because I sliced it by hand rather than shaved it with a mandoline.

  • ricki on November 14, 2020

    Fresh, lively, and easy recipe for steelhead. Loved the Meyer lemon and fennel, not so much the navel orange because its skin was too bitter. Next time, I'd put the citrus/fennel in the oven first and add the fish later, because the few pieces of caramelized lemon were the best. No dill, just fennel fronds, and finished with sliced salty olives and chopped fennel fronds on top. Note: used half as much oil, and it was plenty

  • peaceoutdesign on March 03, 2022

    I liked the slow cooking that ended up in the fish being very moist but next time I would put the fennel citrus mix on the bottom and top of the salmon just to impart more flavor.

• Spicy tamarind skirt steak

  • MOSteen on July 09, 2022

    Very easy to make, however the finished meat did not taste as much like tamarind as I was hoping. Made with a mild green pepper. Cook the marinade as a sauce.