Notes about Recipes in this book

• Lemony butter cookies

  • breakthroughc on July 24, 2023

    These are exceptionally good cookies. Simple and addictive with just a hint of salt. I used my small cookie scoop and got 38 cookies. I needed more glaze than the recipe made, probably one and half times.

• Cumin lamb noodles with eggplant

  • Barb_N on March 15, 2018

    Perhaps I should not review the recipe- my daughter made it as I was working late. She couldn't get the cumin jar open and subbed a smaller amount of curry powder and skipped the red pepper. It was fabulous and we all had second helpings. She doesn't like cumin all that much (maybe resulted in inability to open jar). I plan to make this again, with more cumin and I bet it will be just as tasty.

  • Barb_N on March 26, 2020

    We made this again, this time as written. Cooked by my daughter ‘evacuated’ from college, now over her dislike of cumin. So tasty and comforting without being run of the mill.

• Brussels sprout, cauliflower and shiitake fusilli

  • MVitek on October 15, 2024

    This isn't a Food & Wine recipe. It's included in a DeCecco pasta advertisement.

• Veal meatballs with mustard greens

  • anniemac on May 13, 2014

    Made this with ground lamb, and really liked the combination of meat and spicy greens. I'd add another quarter pound of mustard greens next time--there weren't any greens left for the leftover meatballs!

• Spice-roasted duck

  • Barb_N on June 21, 2020

    The first time I’ve roasted a whole duck- one of the weird Covid purchases by my SO who has been doing the shopping these past 3 months. What better, than to serve it for Father’s Day? I used 5 spice powder instead of this dry brine mix, ugh caraway, but otherwise followed instructions. The breasts were more well done than I wanted; I think I overcompensated for the duck being 7 lb. Well at least 2 lb was fat which rendered during roasting. I now have 5 cups of duck fat in the fridge. With the dry brine on the outside of the skin, I don’t think it imparted much flavor to the meat, and there were no pan juices just fat. Served with duck fat roasted potatoes, rhubarb chutney and a crisp green salad. My husband’s response- I feel like we are eating at a fancy restaurant. Remember those?

• Salmon with mashed peas and tarragon butter

  • anya_sf on May 07, 2020

    Quick, easy, and delicious. Three of us ate all the peas. I made the full amount of tarragon butter for 3 salmon fillets and there was a little extra for some steamed broccoli, with which it was also tasty.

  • hillsboroks on April 26, 2021

    This was so simple yet so delicious! I had some fresh garden peas and did not mash them but left them whole. The tarragon butter was fabulous on the salmon and on the peas. This is easy enough for a weeknight dinner yet pretty enough to serve to guests.

• Farro with Spanish chorizo, feta and dill

  • twoyolks on February 23, 2015

    The feta and the dill worked very nicely together. It did, however, feel like there was a savory component missing (braised lamb?).

• Cider-brined pork tenderloins with roasted apples

  • hillsboroks on September 09, 2015

    Great way to use up extra apple cider and pork tenderloin. The tenderloin was perfectly seasoned and flavored and fork tender. Make sure to start this 24 hours in advance so the marinade can do its magic. Also, the recipe calls for lightly salting the pork before cooking it. This is not really necessary because of all the salt in the marinade and doing so made it almost too salty. Next time I will skip the extra salt. I also skipped roasting it in another pan and simply slid my heavy Calphalon skillet into the oven to finish cooking the meat. I did not make the roasted carrots and apples because we are still trying to use up all the fresh veggies from the garden but they sound like they would be good later this fall.