• Eat Your Books

  See Susie's review of this book in her round-up of the best 2009 cookbooks at NPR Kitchen Window and a sample recipe for Linguine with smoked salmon sauce. She also includes the book in her round-up of the best 2009 cookbooks at The Boston Globe.

Notes about Recipes in this book

• Broiled chicken

  • rionafaith on November 19, 2017

    p. 14 -- I have a drawer-style broiler so I think the heating element was a bit closer than intended, as this got a touch burned on top and when I checked the internal temp at 35 mins it was already a bit overcooked. For reference, I had a 3.5 lb chicken. Still ended up moist and very tasty, due to the herb mixture under the skin (even though I omitted the scallion). I really liked this, as it ends up somewhere between roast chicken and grilled chicken and cooks very fast -- next time I'll check it more frequently and expect it might be done at around 30 minutes.

• Minced chicken on toast

  • inflytur on November 02, 2018

    Perfect dish to use up the last bits of leftover chicken, no matter how it was originally prepared. Serve with something green or throw in some frozen peas along with the chicken to make a complete meal. Oh, don’t skip the Marsala. Substitute sherry or vermouth if you must.

• Gratin of beef, mushrooms and breadcrumbs

  • Globegal on February 15, 2017

    Couldn't find fresh parsley so dumped in 2 T of dried parsley. Turned out it was basil instead of parsley. Tried to take out as much as I could but it wasn't certainly wasn't 4 tsp worth. Had interesting taste. Worth trying again with leftover pot roast.

• Boeuf Bourguignon

  • alecreid on March 06, 2023

    Super simple. I serve over noodles. Makes enough for a few days and a good base for the further rounds of leftovers recommended

• Lemony scaloppine of pork

  • alecreid on March 17, 2023

    Great use of a large leftover pork loin. Of if it’s remembered first use, makes enough for two. Def don’t overcook

• A small roast pork tenderloin

  • alecreid on March 14, 2023

    A simple recipe, but plain. The roasted vegetables - I added turnip and parsnip - added texture and flavor. I might opt to work towards a more flavor forward glaze than the simple garlic spread proposed here.

• Broiled lamb chop with broiled new potatoes

  • jay.moe on August 07, 2022

    Made the broiled new potatoes to accompany Lamb Chops Grilled in Rosemary Smoke from Williams-Sonoma Steak & Chops page 70. The potatoes were well seasoned and tasted great cooked over charcoal with lamb chops. Excellent Meal! Still want to try Judith Jones' version of grilled lamb chops.

  • alecreid on March 08, 2023

    A super simple recipe. Can whip it up in minutes.

• Lamb and lentils

  • alecreid on March 13, 2023

    Excellent way to use up left home pork or lamb. Super easy in one pot. I add prosciutto and extra red pepper to bring forward the flavor profits somewhat

• Moroccan-style lamb shanks with potatoes and peas

  • lilytravel on July 12, 2010

    Quite good, beautiful rustic presentation.

• A small meatloaf with a french accent

  • alecreid on April 26, 2023

    Great for one! Makes delicious sandwiches the next day or two

• Chicken stock or broth

  • Christine on May 19, 2016

    Made with a cooked chicken carcass, but also with fresh giblets, etc. I also omitted the celery and used tarragon because that was the only fresh herb I had. This was simple to make and used up all the odds and ends I had on hand, which is why I chose it over other stock recipes in my collection. I haven't used it yet in any recipe where the stock is prominent (such as chicken noodle soup), but I've been pleased with other more minor uses of it and froze some for later.

• Cheese soufflé

  • annmartina on October 14, 2015

    Recipe can be successfully doubled and divided between two ramekins

• Stuffed eggplant

  • Barb_N on September 05, 2015

    I made this for weeknight dinner by prepping the rice and eggplant in advance. I am so glad I doubled the recipe (still adjusting to small household size haha), because I can't wait to eat the leftovers. Like many of the recipes in this book it lends itself to using up what you have on hand.

• Fennel, apple, and walnut salad

  • mjes on October 05, 2021

    I grew up on celery, apple, and walnut in a mayonnaise-based dressing so this fennel, apple, and walnut in a vinaigrette dressing appeared to be a natural progression. I found the vinaigrette to be slightly less effective in pulling the ingredients into a cohesive whole than the mayonnaise dressing. With a few tweaks I'm sure this will become a recipe regularly repeated.

• Baked polenta with vegetables

  • Cathyschuh on June 22, 2022

    Sweet recipe that is easy and adaptable

• Popovers

  • inflytur on November 16, 2018

    The perfect recipe for one. It makes two towering popovers when baked in a traditional pan. Judith doesn’t mention heating the pan while preheating the oven. The rise will not be as good if the batter goes into a cold pan.

• Schrafft's oatmeal, raisin, and walnut cookies

  • inflytur on January 02, 2019

    A small batch of perfect oatmeal cookies. Crispy around the edges and chewy in the center.

• Panna cotta with maple syrup

  • inflytur on February 05, 2019

    Cool, smooth, and so easy to make. For best results make at least the day before. I found it a bit to sweet so I will reduce the sugar next time. I added white cardamom pods to the liquid as it was warming and it added slight note of spice. This is going into my regular rotation.