Notes about Recipes in this book

• Herbed feta dip

  • lawrencecharcuterie on August 01, 2021

    I didn't love this. I substituted lemon thyme for the parsley and used less mint. It mostly just tasted salty to me. Possibly some shredded lemon peel and lemon juice would help here, not sure.

• Flaky bread

  • Kfaber on March 02, 2014

    Delicious- and kids really enjoyed them! Best when served warm

• Lamb stir-fry with pomegranate and yogurt

  • Kfaber on March 02, 2014

    Amazing flavors. Going to be a new weeknight staple

• Herbed faux-tisserie chicken and potatoes

  • Aggie92 on November 12, 2014

    Quite possibly the best roasted chicken I've ever made! Had to make a few substitutions based on what I had on hand - used fresh rosemary instead of thyme and parsley instead of marjoram. Also zested the lemon and added that to the herb rub. Since I skipped the potatoes, I nestled the chicken into a large cast iron skillet and that helped my 5 1/2 pound bird cook in 3 hours. This slow roasting method made for a juicy, tender bird and best of all didn't smoke up the house like high-heat roasting (which is a good thing when it is -2 outside and can't open the windows!)

  • imaluckyducky on September 22, 2019

    Hands-down one of the best roasted chicken recipes I've had, ever. The fennel seeds are an unexpected yet delicious addition to the spice and herb rub, and I had to use tarragon instead of marjoram simply because the store didn't have any and the plant in my garden had already gone to seed. I made sure to spread it liberally inside the chicken, under the skin, and on top of the skin -- there was no rub left over! I had a larger bird - perhaps closer to 6lbs - and it cooked to temperature and yielded succulent white and dark meat in 3 hours. I used a smaller bird a second time - closer to the recommended 4lbs - and it was cooked in a little over 2 hours. I didn't baste OR turn the bird, as the recipe suggests (I chose to take a nap and run errands), and still had extremely crispy skin. The potatoes cook in the chicken fat and become decadent potato candy, and turn into beautiful smashed "home fries" for breakfast the following morning. Will try with different root veg.

• Slow-cooked salmon, chickpeas, and greens

  • Kfaber on May 20, 2014

    So tasty! I doubled the chickpea mixture and used spinach.

  • Laura on December 04, 2015

    My husband liked this way more than I did. The best thing about it was how simple and easy the prep was. I used Russian kale as the green. The finished dish was just underwhelming for me, even with the addition of the vinaigrette and capers. Perhaps I would have liked it more had I used the mustard greens. At any rate, I won't be making this again.

• Orange and mint julep

  • peaceoutdesign on January 31, 2021

    See my slightly modified 1 serving version.

• Spice-crusted carrots with harissa yogurt

  • foodgloriousfood on April 24, 2022

    Probably my all time favorite carrot recipe. I have made it as a Christmas or Thanksgiving side a number of times and everyone loves it!

• Buttermilk panna cotta with apricot and candied fennel

  • peaceoutdesign on April 04, 2023

    This did not set and it was still awesome. The fennel and buttermilk made it. Next time I would measure the gelatin because the packet did not seem like 2.5 teaspoons and if it is don't use heat on the gelatin because maybe I deactivated it. Plus you could always add more gelatin.

• Chocolate-coconut pound cake

  • Kfaber on September 14, 2014

    Really rich coconut flavor and gets better with time. Very moist. Did get a little crumbly when cut.