Notes about Recipes in this book

• Boat Street cream scones

  • coryelizabeth on August 20, 2017

    Very quick to pull together, though I needed to bake mine for about 25 minutes. The scones had a lovely short, crumbly texture, and though there wasn't a very strong flavor to the final product, they served (as the recipe says) as an excellent vehicle for excellent jam.

  • Lepa on July 04, 2018

    These were easy to make and had a cake-like texture from the cream. We topped them with clotted cream and good raspberry jam and it was a decadent breakfast, indeed!

  • helen_w4j5fc on January 04, 2026

    They’re delicious and rich. Very easy to put together. Perfect for a lazy Sunday morning.

  • kariholsberry on February 06, 2026

    This scone recipe is so easy. It’s my go to. Perfect every time.

• Raw carrot salad with currants and walnut oil

  • sosayi on December 29, 2020

    Quick, fresh tasting winter salad. Perhaps my yogurt wasn’t sour enough, but I needed to add a few teaspoons of lemon juice to balance the flavors. Would repeat!

• Kale chips with Aleppo pepper and sea salt

  • peaceoutdesign on June 10, 2022

    Good flavor but I might not have distributed the oil well enough because they were dry rather than crisp.

• Gougères, Gruyère, piment d'Espelette

  • meggan on December 27, 2016

    These were good but it is not clear when the stovetop mixing part is done so I'm not sure if these could have been fluffier or lighter if I had done something different.

• Lacinato kale gratin

  • meggan on February 02, 2017

    I didn't have lacinato and made with regular supermarket curly kale and it was gross. I ended up throwing it out. I guess lacinato would have shrank down more and yielded a creamier result but I still think the result would have been boring.

  • aeb on February 23, 2026

    This was beyond delicious and the perfect rustic winter side dish. I scaled down the recipe by 1/3 and used the named ingredients exactly. Highly recommend.

• Celery root and celery leaf salad, poppy seeds, walnuts, Meyer lemon vinaigrette

  • stormygirl on May 23, 2025

    Makes a lot of dressing! Using it all makes it too gloopy

• Boat Street bread pudding, raisins, orange peel, bourbon sauce, cream

  • meggan on December 27, 2016

    I actually left all the cream out. Not on purpose. Then I rebaked it after I poured the cream on. It turned out pretty well anyway but I might experiment with the hard sauce next time.

  • Babs4 on September 18, 2019

    The best bread pudding I have ever eaten!

  • peaceoutdesign on February 08, 2022

    The one change that I did was brioche rather than a baguette just because I had old bread that I needed to use. I let it sit a bit before putting it in the oven so that pudding would really soak it and the bread pudding itself was excellent. The sauce was way too sweet even though I left out 1/2 cup, it actually made my teeth hurt. It had a good boozy flavor but next time I might leave the sugar out altogether and just go with the sweetness from the condensed milk. The cream on top was a must.

• Lentil salad, nettles, mustard seed oil, currants, tarragon

  • sosayi on June 11, 2018

    A absolute symphony of flavors and textures. We'll be repeating this dish, no doubt... it stands near the top of lentil salads I've made (and I really like them so make a fair amount). Currants soaked in sherry, toasted walnuts, sautéed greens (I used Red Russian Kale, not nettles, as I had some on hand) with shallots, black chewy lentils, lemon zest... it all combines into an amazing whole. Great directions on seasoning and balance of the vinegar and oil dressing (I used white wine, not champagne). I added a bit of crumbled goat cheese as a garnish on top and loved that, as well, though the dish does stand on its own.

• Strawberry jam tart

  • coryelizabeth on June 16, 2017

    This is absolutely delicious (and fairly easy, as tarts go). It's best to make when company is coming, though, as it doesn't keep well. I doubled the amount of almond extract in the crust for a stronger flavor.

• Asparagus with Julia's blender Hollandaise and chervil

  • stormygirl on May 23, 2025

    I didn’t have chervil so used a mix of tarragon & parsley. Kept warm in thermos

• Chilled asparagus soup with yogurt

  • MissKoo on April 13, 2025

    Nice starter for Spring cookbook group gathering. Cool and refreshing. Quite thick.

• Messy spot prawns, slivered garlic, piment d'Espelette, lemon, butter

  • amandashestokes on March 29, 2017

    We made these exactly as written with local spot prawns - simply perfect alongside a green salad, crisp wine and grilled bread to sop up the butter. Conversation absolutely stopped as everyone tucked in, slurping the buttery goodness off the shells before digging into the meat.

• Steamed artichokes, thyme mayonnaise

  • Lepa on June 21, 2020

    I made half the quantity of sauce and it was still more than twice as much as we needed. It was good but maybe not a repeat.

• Raw asparagus salad, mint and parsley pesto

  • MissKoo on April 13, 2025

    Lovely accompaniment to Spaghetti with Clams, Crème Fraîche, and Green Herbs from Renee Erickson's Sunlight & Breadcrumbs cookbook. The raw asparagus, cut on an angle, had great texture without being too crunchy, the mint and parsley pesto a wonderful addition. This was for a cookbook group gathering and a hit with everyone. A terrific spring salad when asparagus is plentiful and at its peak.

• Butter lettuce salad, toasted pistachios, green herbs, sheep's milk cheese

  • MissKoo on April 13, 2025

    This was served at Cookbook Group gathering after the main course as a palate cleanser. It's a very simple salad, and perfection the way it was prepared. It reminded me of the perfect simple green salads in Paris. All the flavors came together beautifully. Will definitely add this one to my salad rotation.

• Manila clams, spring onions, sorrel, herbs, crème fraîche

  • DKennedy on September 15, 2022

    First recipe I've made out of this book. INCREDIBLE RESULTS! Subbed 3 lbs of mussels for clams. Subbed buttermilk for creme fraiche and subbed shallots, chives, tarragon, dill and arugula for the herbs mentioned based on online substitution recommendations. Amazing. Fed 3. Served with a grilled sourdough slice to mop up juices.

• Chilled melon soup, mint, cayenne, lime

  • amandashestokes on March 29, 2017

    I made this often in the summer months - lovely to keep in the fridge as a sipper. Even better in a small bowl with a portion of dungeness mixed in. This is made up of very few ingredients - the melon absolutely needs to be ripe and flavorful.

  • carolhartseattle on September 17, 2017

    This delightful soup has great flavor and is easy to make. Perfect starter to a summer dinner.

• Grilled zucchini, pickled cherry tomato salad, cilantro vinaigrette

  • peaceoutdesign on August 28, 2021

    Pickling the tomatoes is a good idea for a bumper crop of cherries. I like the cilantro vinaigrette but the whole thing was just okay.

• Grilled king salmon, walnut tarator, cherry tomato salad

  • sosayi on December 01, 2017

    This will be a go-to salmon recipe! Although there are multiple components, it actually comes together super quickly and is very weeknight friendly, especially if you broil (or oven bake or sear) your salmon instead of grilling. The walnut sauce is just made in a food processor, and then you chop cherry tomatoes and cucumber (I did peel my English cucumber, the skin seemed thick and I was very happy with that choice), toss them with dill, lemon juice and olive oil and you're set! The sauce was delectable and while I was at first sure I'd make an even smaller portion next time, I've already used the leftovers. It's fantastic.

  • Lepa on July 14, 2018

    We were disappointed in this dish. My tarator looked like cat vomit, so that may have affected the reception of this dish. The flavors of the various components were good together but not outstanding. I doubt I'd make this again.

• Harissa-rubbed roasted lamb, yogurt, olive oil

  • stormygirl on May 23, 2025

    Temp goes up past 100 quickly - really watch it at 45 mins

• Charentais melon sorbet

  • TonyInSeattle on September 29, 2018

    The combination of summer melon and moscato d'asti wine is superb. But I would say this sorbet is a little on the too-sweet side. Next time I might add a little lime juice or reduce the sugar a bit. This one is worth making, though.

• Grilled dry-aged rib-eye steaks, ancchovy butter

  • peaceoutdesign on August 28, 2021

    Love this anchovy butter. I would like to try it with a little less lemon juice.

• Potato salad, preserved lemon, chives

  • Lepa on June 30, 2018

    I took the risk of making these for the first time for a dinner party tonight and they were a huge hit. They were also very easy to make in huge quantities. My husband often complains about dishes that contain preserved lemon but soaking these, as described in the book, was a great tip. The potatoes still had the lovely taste of preserved lemons but it wasn't overwhelming. I used chives but look forward to trying this with dill. I will definitely be adding this recipe to my regular repertoire.

  • sosayi on July 02, 2024

    Delicious, warm potato salad. I used a mix of garlic chives, dill and tarragon (alternates suggested) and also increased the lemon juice just slightly. But other than that I followed the recipe to great success. Definitely would make again!

• Peach cobbler

  • Lepa on July 08, 2018

    This was easy to put together and we liked the results. The crunchy crust was particularly good. Nevertheless, I still don't like this as much as the more cakey Smitten Kitchen magic apple/plum cobbler, which is the best I have ever had.

  • stacymarkow on August 10, 2022

    Easy to put together and really delicious. My favorite cobbler I've made so far.

• Pickled carrots, saffron, star anise

  • csp on November 18, 2024

    Something a little different with the star anise.

• Roasted carrots and fennel, yogurt, harissa

  • Kduncan on July 30, 2019

    My go to recipe whenever I have too many carrots in my CSA box. Never disappoints, and though it takes time to cook and cool, the prep time is really short.

• Zucchini bread, crème fraîche, sea salt

  • sosayi on April 14, 2017

    My go-to zucchini bread. Light and bright with the lemon, and the olive oil makes it incredibly moist. Love!

  • VBLDCAPWL on June 09, 2018

    This works beautifully if you're doing the full treatment (butter, salt, topping, etc). If you plan to eat the zucchini bread plain, I would recommend reducing the sugar just a touch since the other flavors won't be there to balance it.

  • peaceoutdesign on September 25, 2020

    This is okay and I agree that cutting the sugar down a bit might help. I peeled the zucchini and maybe I should not have done that. I think that rough chopped pears or pineapple might make a great addition.

  • coryelizabeth on September 29, 2021

    I double the spices in this recipe to balance the sweetness, and it works beautifully. A sprinkle of sea salt on top is a must!

  • fultre on November 28, 2022

    Lovely bread, really enjoyed the lemon and olive oil flavor, different than typical recipes. Will make again.

  • Running_with_Wools on August 11, 2025

    I made this to share with friends at a summer concert and everyone raved. The olive oil, nutmeg, and lemon flavors came through. The creme fraiche was tangy and with the crunchy salt, altogether with the sweet complexity of the bread was addictive.

  • DKennedy on January 25, 2026

    Absolutely brilliant recipe. I used 1 c. spelt flour and 1 c. a.p. I added 1 t. cinnamon and a handful each of golden raisins, pecans and walnuts. I subbed pistachio oil for part of the oil component. I cannot overstate how delicious this bread is. We griddled it in salty butter and topped with creme fraiche. Draining and squeezing out the liquid from the zucchini is key. Addictive. Def a go to recipe. The ungriddled pieces are good on their own, but really you need to griddle and top with creme fraiche to experience the mastery of this recipe.

• Raw shaved Brussels sprouts with apples, walnut oil, and black pepper

  • sosayi on November 23, 2017

    Made this as a side for Thanksgiving 2017. Absolutely fabulous and super easy. Just shred Brussels sprouts, thinly slice apples, and toss in walnut oil and champagne (or aged white wine, my substitution) vinegar. Add flaky salt and fresh pepper. Will definitely make again!

• Roasted Brussels sprouts carbonara with cayenne

  • Sarah_SEA on December 01, 2018

    A genius recipe and one of my favorites from this book. Easy enough for a weeknight meal and crazy delicious. A great winter pasta!

  • breakthroughc on January 16, 2024

    I thought this was just okay. Hubby liked it better than me, so I may play with it. It would use bacon, not pancetta next time and leave it in bigger pieces. Definitely does not serve 4. We will get 3 servings, with two of those being modest.

• Food52 by Emily Gould

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• Saveur

  ...the book's focus on simple, sourceable ingredients makes the array of mouth-watering menus approachable, whether you're in Erickson's Portage Bay backyard or in the land-locked Midwest.

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