Notes about Recipes in this book

• New Orleans muffulettas

  • zorra on April 08, 2017

    Fun to try for guests. For the bread loaves, I used my own pizza dough (with sourdough & half white whole wheat flour), topped with both black & white sesame seeds. But the olive salad was purchased ("That Pickle Guy" 24 oz jar), drained. I've never balanced 5-pound flour bags on top of sandwiches before--quite a sight. Even the leftovers were enjoyed the next day.

  • Shewi128 on May 14, 2024

    This was delicious. I couldn't find spicy capicola, so some spice was missing from the sandwich. If you can find it, it would probably be better. Anyways, this was easy to make ahead of time and impressive with looks and flavor. I'll definitely make this again.

• Smoked bourbon chicken

  • Rinshin on July 22, 2018

    Made very tender smoked chicken dripping with juice even at 165 F internal temperature. However, I did not pick up on bourbon taste other than chicken being delicious tasting overall.

• Zucchini fritters

  • Rinshin on August 13, 2014

    Delicious and great recipe for those with garden full of zucchini, tomatoes and mint. The recipe calls for canned tomatoes, but I used fresh garden tomatoes in season for the sauce. Loved the addition of mint. Subbed dry dill for fresh and it was fine. The recipe says it makes 12 fritters using 1/4 c dry for measure. I started with 1/4 C for the first batch of 3, but quickly realized that it was no way going to make 12 fritters let alone 8, so started reducing after making first three. Used 2 T measure for the rest and came up with 11 fritters. Best to use 2 T measure because the thinner fritters tasted better and the texture was much more crisp. The timing for making the fritters was accurate at 4 min per side. Served this with oven roasted salmon and gruner veltliner. Can't wait to make these again when I get more zucchini from the garden.

  • kitchenclimbers on July 10, 2017

    Made this with assorted summer squash, it was delicious! I thought the 1/4 cup measure was the perfect size, just scoop lightly and don't pack it in.

• New England bar pizza

  • Rinshin on August 07, 2014

    When I first read about this style of pizza I was very skeptical, but often when I am I go ahead and make the recipe in question. Sometimes they turn out awful and other times they turn out great. This one turned out super great. I really liked the texture of the dough - more like Neapolitan style of soft dough which made soft but crispy on the edges bottom. The sauce was very tasty. I used home grown tomatoes instead of canned one in the recipe and added 2 cloves of garlic. The sauce too reminded me of some Neapolitan style of sauce. The style of pizza certainly have more cheese though and my husband said it reminded him of cheezits flavor (combo cheddar and mozzarella). I added salame, Italian sausage and sliced onion. The cooking time was only off by 2 min. I used the dough setting on my bread machine for making dough. Made two 10-inch pizzas. What a great and easy recipe. Now I have 3 favorite recipes for pizzas

• Strawberry chiffon pie

  • Partyof7 on July 06, 2023

    The flavor and texture are perfect, even with grocery store strawberries. My children wanted a lot more fresh sliced strawberries. It already needs a deep dish pie pan so not sure how many more it can take. I’ll try to double.

• Watermelon salad

  • barbarajane on August 12, 2014

    This is quite good and very refreshing. I like the salty/sweet combination.

• Maryland crab cakes for two

  • KitKatCat on May 08, 2021

    Big enough for a meal with a light side

• Lemon bisque

  • ajaylis on December 17, 2022

    Recipe requires an overnight refrigeration of one ingredient, plus four to 24 hours of chill before serving.