Notes about Recipes in this book

• Pickled mushrooms

  • Gilbatron on May 05, 2026

    These are amazing. The marinade is also great with all kinds of grilled vegetables

• Sauerkraut soup

  • ccav on January 27, 2015

    Very good; made in the slow cooker. Used prunes for the fruit.

• Chicory salad with anchovy dressing

  • mziech on July 05, 2018

    loved this salad. it has very strong flavors (bitter, salty, sharp, sweet).

  • stepharama1 on December 29, 2021

    The dressing rocks! I only used 1 tablespoon of honey and was glad I did. The 2 tablespoons called for in the recipe would have been too sweet.

• Sweet potato salad with avocado, feta & pickled green walnuts

  • Frogcake on June 11, 2017

    This was REALLY good and unique in my opinion. I wasn't successful finding pickled walnuts. And I added about a tsp of lemon rind to the dressing. Fabulous -will make this one again!

  • Frogcake on June 11, 2017

    Ha! Did not see any reference to the recipe for pickled green walnuts in the recipe online. The book, however, includes the recipe. It's a great potato salad without the walnuts. The preamble suggests pickled artichokes, which I think would work fine too.

  • knitgirl86 on December 15, 2020

    Prepared it exactly as described with pickled green walnuts I had made last summer, except I only used about half of the dressing. Delicious!

  • adelina on January 11, 2021

    Really impressive and perfect in every way. I loved the dressing and did not really think I would love it so much. I also loved the bean sprouts and used more sprouts than arugula since I had a little left. Everything worked perfectly and did not realize the missing pickled walnuts. I did use toasted walnuts as garnish.

• Ensalada Rusa

  • metacritic on August 14, 2022

    This is a fabulous winter recipe when all that is available are root vegetables. The flavors are remarkable. It looks a bit of a mess in serving, however, once you apply the dressing. Everything takes on a salmon pink as the beets and sour cream dressing combine. Yellow beets might help solve for that issue.

• Lentil croquettes with watercress & kefir

  • nkeesom on September 21, 2019

    Great flavors, make sure to use very well drained farmer's cheese or ricotta. I would recommend frying at 325 instead of 350 so the inside of the croquettes can cook more thoroughly before they brown.

• Grilled rainbow trout with cucumbers & buttermilk

  • tekobo on August 14, 2022

    Elegant and delicious mix of hot and cold. Great summer dinner party dish.

• Tuna with black beer ponzu & radish

  • Katie on February 01, 2026

    This was absolutely delicious, but anyone making it should you definitely can simplify a lot and have it still be great. It makes way too much sauce so I did about a quarter of the sauce quantity and it was perfect (one beer, not 2 quarts). Then reduce for about 20 min, and steep the kombu for 5 min. Also on my stove preheating a cast iron 5 min is too much — I did less and cooked for maybe a minute a side instead of 15 seconds and it worked great.

• Brussels sprouts with dried tuna & tonnato sauce

  • tekobo on December 09, 2020

    A bit fiddly to make but a really delicious way to eat Brussel sprouts

• Serious Eats

  Not that it will necessarily be EASY to totally duplicate their results, even with all the info at hand. Bar Tartine is known for an unwavering from-scratch ethos...

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• Food52 by J. Kenji López-Alt

  The 2015 Piglet Tournament of Cookbooks vs. David Lebovitz's My Paris Kitchen

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