Notes about Recipes in this book

• Sweet and hot sausage hero melt

  • julesamomof2 on October 22, 2023

    This is was a hit with the family. I chose it because I had some sweet italian sausages in the freezer (did not use hot). For relatively straightforward melt, this had several steps and the finished dish took well over an hour to complete start to finish. So while not a quick weeknight dinner as advertised in the recipe header, they were delicious and I could see us repeating.

• Teriyaki-glazed salmon

  • aliseroberts on May 23, 2017

    Love this recipe. I did add honey instead of brown sugar to the teriaki sauce--and quite a bit more than what was asked for.

  • julesamomof2 on October 16, 2023

    While this turned out great, it was a bit fussy with the steps and number of ingredients. I marinated the salmon as directed and also made the glaze homemade and I'm not sure it was any better then my go-to store bought Soy Vay marinade. I would not make this again as I just don't think all the steps are worth it for the finished dish.

• Butternut squash soup with toasted pumpkin seeds

  • catie_s6ovwo on March 05, 2026

    P. 168-169

• Beer-infused chicken chili with white beans

  • julesamomof2 on October 09, 2023

    This was alot of work and dirtied alot of dishes, and at the end it was kind of meh. I expected more flavor with 5 whole fresh chiles in the recipe. I simmered it for close to an hour to bring the flavors together but ended up with dry chicken. I think there are better white chicken chili recipes out there to try.

• Shredded kale salad with toasted hazelnuts

  • luluf on August 06, 2017

    Delicious salad-everybody loves it.

• Brown rice and barley with frizzled kale

  • julesamomof2 on January 07, 2017

    Loved the barley and brown rice combo--and why wouldn't you add kale to it? What a nice idea--I will do this often.

• Jalapeño-flecked golden cornbread

  • julesamomof2 on October 09, 2023

    Made this cornbread to alongside the beer-infused chicken chili recipe from the same book. While good, i think I prefer my go-to epicurious recipe with honey and sage.

• Roasted zucchini and cremini mushrooms with toasted Parmesan

  • julesamomof2 on October 16, 2023

    This was an interesting and different preparation for whole roasted mushrooms and zucchini that I had not made before, which drew me to this recipe. That said, prep was a bit time consuming for a weeknight. I may make again as I could see this working for a larger gathering.

• Grandma Mary's Grand Marnier orange cake

  • breakthroughc on December 26, 2022

    The cake is delicious and moist. It is more of a breakfast/brunch cake than a dessert cake. The batter was thick and heavy with only eggs and Greek yogurt as liquid. I found it difficult to gently fold in the egg whites. That may be why my cake didn’t rise to the height of the Bundt pan and was a heavier denser cake. The orange flavor is nice and not over powering. I would make it again for a brunch cake, but not for dessert.

• Crispy crunchy apple crumble

  • julesamomof2 on October 07, 2023

    Fairly traditional yet delicious apple crisp. I used a mix of granny smith and gala and that was nice. I could not bring myself to use one and half sticks of butter in the topping so I cut that by half and that actually resulted in a nicely crunchy exterior.