• Eat Your Books

  2004 James Beard Award Winner

Notes about Recipes in this book

• Pasta primavera

  • rmpostonmfandt on April 18, 2022

    Page 26.

• Chicken cacciatore

  • IowanCorn on October 08, 2024

    One of the best chicken with sauce dishes that I've made in a while. I used chicken tenders, which cooked quicker, and only yellow/red peppers instead of green. Also I think you could use drained crushed tomatoes instead of whole tomatoes that you crush in your hands - although it was fun. I used a drained can of mushrooms instead of fresh, and it was fine. I served it over pasta, and it was glorious.

• Greek-style string beans stewed in tomato sauce and olive oil

  • cahunter925 on April 22, 2014

    I've made this recipe several times for Easter dinner and have served it both hot and at room temp. The beans remind me somewhat of slow-cooked Southern green beans except for the tomato sauce and cinnamon. I've even let the beans cook for almost 3 hours and they still remain tender. These beans get raves and recipe requests each time. Even the kids like them!

• "Hungarian" beef goulash with sauerkraut

  • tekobo on December 20, 2016

    Made with veal escalopes cut into cubes. Nice and tender, cooked for just an hour. Used half and half smoked hot paprika and hot paprika and added sliced green peppers half an hour from the end of cooking. Delicious. Both Dad and Mark loved it with rice.

• Creamy tomatillo-avocado salsa

  • IowanCorn on September 12, 2023

    My daughter (the salsa lover) really enjoyed this. I thought it needed a bit more color, so I added a couple of small yellow bell peppers chopped fine. I also used parsley rather than cilantro, since that was in this week's CSA bag.

• Feijoada black beans

  • IowanCorn on January 01, 2026

    One of the best black bean soups I've had. I used the leftover ham bone from the Christmas ham, plus the ham drippings in the stock. The recipe claimed it might be too soupy, but I found it to be the perfect thickness.

• Fried ripe and sweet plantains (Plántanos maduros)

  • MmeFleiss on January 14, 2015

    Very tasty, but doesn't taste anything like traditional maduros. It reminded me more of banana foster.

• Vietnamese summer rolls with crab

  • IowanCorn on November 22, 2023

    I'm not a pro at Asian cooking and the rice paper proved that to me once again. The stuff is sticky and was a challenge to work with - but fun to try as I was trying to expand my cooking skills. The 3 tablespoons of fish sauce was really powerful, and I would cut back if I ever make this again. The lime was part of an dipping sauce option at the end of the recipe, but the lime juice really helps the rest of the ingredient flavors pop.

• Lamb tagine with butternut squash, dried apricots, and almonds

  • tekobo on February 11, 2017

    Deeply tasty. Made with lamb shanks and cooked slowly in the oven (about 3 hours). Prunes instead of apricots were just fine.

  • Shelmar on September 06, 2019

    Too much work for ordinary results. OTOH, the squash, apricot and honey preparation is a satisfyingly sweet side dish worth repeating.

  • Shelmar on February 19, 2020

    Too much work for ordinary results. OTOH, the squash, apricot and honey preparation is a satisfyingly sweet side dish worth repeating.

• Salami and eggs

  • Logan92995 on December 04, 2023

    This was fine. Felt as the though the flavor of the salami was a little lost, and really only came through in the aftertaste. Tasted better after having added some salt and pepper. Was super quick and easy to make, however, since there's only 3 ingredients.

• Buffalo chicken wings

  • tekobo on January 20, 2017

    To a non-American, adding butter/margarine to hot sauce seemed strange. However, it produced a very authentic taste and feel - just as good as any we have ever eaten in an American bar!

• Carolina pulled pork shoulder barbecue with two sauces

  • Lillibet on February 18, 2013

    Lovely recipe - I'm afraid we just do it in the slow cooker/dutch oven so possibly lose some of the smokiness but still delicious! The meat and sauces freeze well so it can be portioned up for later.

• Real southern corn bread

  • IowanCorn on April 18, 2023

    I don't think this is how cornbread should be. It's edible, but not the best. With 1/3 cup of vegetable oil in pan the bread ends up fried, and the crust is really oily. Also, a full Tbsp + 2 teaspoons of baking powder AND 1 1/2 tsp of baking soda is a lot of floof, and the slight bitter taste of them is obvious in the cornbread.

• Corned beef hash

  • Lillibet on February 18, 2013

    The method of this recipe is good but I add the seasoning from Delia Smith - lots of worcestershire sauce, black pepper and whole grain mustard.

• Blueberry-corn muffins

  • Logan92995 on March 13, 2023

    Very tasty but not overly sweet blueberry muffins. Also very easy to make

  • IowanCorn on August 23, 2025

    Very nice, with the cornmeal giving a pleasant crunch to the muffin. Very easy to make. I subbed a 1/4 of monkfruit sugar for equal amount of sugar and while it was a tad sweeter in taste, the muffin structure was fine.

• Coleslaw

  • MollyB on June 11, 2018

    Very good simple coleslaw recipe. Great with pulled pork sandwiches. As the author recommended, I used Savoy cabbage and removed the large ribs from the cabbage; it was sort of a pain but I think it was worth it - it made it prettier and improved the texture. I used half the amount of sugar and swapped out a little bit of the mayo with Greek yogurt and liked it that way.

• Ranch dressing

  • Breadcrumbs on August 10, 2014

    p. 421 - An excellent Ranch Dressing. Well seasoned, creamy & tart. We liked the addition of fresh garlic. Our new g0-to for Ranch. I mixed it in a Mason Jar.

• Scalloped potatoes with ham

  • DJM on January 02, 2012

    The Dijon mustard in this recipe is a good addition-ups the flavor-a classic combination of mustard ham and Gruyere.

• Potato rolls with dill

  • IowanCorn on November 23, 2023

    I raised an eyebrow at 3 tablespoons and one teaspoon of salt and 3 tablespoons of yeast for 6 cups of flour, but went ahead and tried the amounts. The rolls were nice and light, and a decent size, but if I were to do this again, I would cut the salt back by a tablespoon. No one complained but I thought they tasted on the salty side. Might also up the amount of dillweed.