Notes about Recipes in this book

• Pumpkin scones with cinnamon butter

  • twoyolks on November 09, 2014

    The texture of the scones is closer to a biscuit than an actual scone. Not much of the pumpkin or pumpkin pie spice came through in the finished scones. Additionally, the scone dough is extremely wet.

  • anya_sf on June 17, 2020

    Grating the butter would have been easier if the butter were frozen. I was serving 6, so I portioned the dough into 6 large scones. They turned out a lot like coffeehouse-style scones would be if they were fresh: huge, sweet, tender, with a good amount of spice. The cranberries added nice pops of tartness. The cinnamon butter isn't strictly necessary, but it did taste good with the scones.

• Blood orange sangria

  • twoyolks on February 23, 2015

    Unlike some sangria recipes, the citrus flavor predominated. However, there wasn't enough balance or nuance to make this truly great.

  • twoyolks on February 23, 2015

    Unlike some sangria recipes, the citrus flavor predominated. However, there wasn't enough balance or nuance to make this truly great.

• Sweet potato cheesecake with oat-pecan crust

  • kitchen_chick on May 24, 2026

    Makes a nice nut-based crust. I used King Arthur's GF flour for the small flour amound. I made the crust from this recipe for a different pie filling so I can't comment on the cheesecake recipe. The crust recipe may work as-is if you want a very thin crust, but I ended up using 1.5x the amount for a 9" spring form pan.

• Roasted poblano and caper salsa

  • meggan on February 14, 2015

    This is great with salmon. The sliced lemons were a little much and were all tangled in the other stuff. Next time just lemon juice and zest.

  • imaluckyducky on November 17, 2019

    Yum! Didn't feel like being fiddly with the lemons, so I just squeezed out the juice. I added more capers and did 2 lemons because I like my toppings with more zing. Excellent on the salmon, have plenty left over. Comes together within minutes. Will make again!

• Apple cider-cooked farro

  • imaluckyducky on November 18, 2019

    Wow! Full disclosure I went into this thinking that the salad was going to be "good but meh." How wrong I was! Cooking the farro in the apple cider lends a complex spicy apple flavor that is anchored by the subtle crunchy celery root, the tart apple, and the sharpness of the red onion. The dressing is classic and simple with apple cider vinegar and olive oil. Keep very well for lunches during the week. 4yo approved!

• Stuffing hash

  • hillsboroks on November 30, 2016

    This is a genius way to use up some of the Thanksgiving leftovers for breakfast. We liked it so much that we made it for two days in a row after Thanksgiving. But I didn't see the part about the maple syrup while trying to cook from my tablet so I didn't add it and we didn't miss it at all. In fact when I mentioned it the second day my family all agreed that they could not imagine pouring maple syrup on the hash and then adding the eggs. My daughter actually asked me to add more sweet potatoes the second day so I grated extra and it really did make it even better. Besides the wonderful flavor the best thing about this recipe is how easy it is. This will become one of our family's new Thanksgiving traditions for sure.

• Extra-buttery mashed spuds

  • okcook on October 17, 2015

    I made this about four hours before we ate dinner and they reheated beautifully. Very creamy and delicious with our turkey. It seems like a lot of liquid to incorporate into the potatoes but after they sat in the pot for a few hours I was able to use the cup or so of reserved liquid.

  • imaluckyducky on December 02, 2020

    5 stars! Easy to make, the thyme really comes through when simmered in the milk. Used oatmilk instead of heavy cream with no ill effect. Reheats beautifully and also makes a wonderful potato pancake. Will make again!

• Roasted beets with sesame and marjoram

  • okcook on October 17, 2015

    The beets take a lot longer to become tender than the recipe calls for. The flavours are good and the creme fraiche/yogurt mix on the bottom is very refreshing.

• Harissa-and-maple-roasted carrots

  • twoyolks on November 13, 2014

    The sweetness of the carrots and the maple syrup contrasted strangely with the harissa.

• Sautéed collard greens with caramelized miso butter

  • meggan on October 16, 2016

    I liked the miso butter ( who wouldn't) but I prefer braising collards. They are too tough otherwise.

• Rich turkey gravy

  • okcook on October 17, 2015

    Excellent recipe. The thickness of the gravy is just the way we like it, not too thick. I used very concentrated turkey stock to make this gravy.

• Citrus and endive with walnut gremolata

  • okcook on October 17, 2015

    This is a very nice vegetable side. I soaked the endive in cold water before slicing to ensure they were nice and crunchy. I will be making this again.

• Arugula, apple, and parsnip with buttermilk dressing

  • okcook on October 17, 2015

    This was just ok. My parsnip was tough so if making this test your parsnips first.

• Herb salad with pistachios, fennel, and horseradish

  • dedosmagicos on June 14, 2015

    I did not expect to like this as much as I did - I am not a big fan of anise flavor and with the tarragon and fennel in this I was concerned it would be overpowering, but it balances nicely with the tart lemon and spicy horseradish!

• Chocolate-caramel pecan tart

  • Jane on December 01, 2015

    A very delicious tart especially for anyone who loves turtles. It was one of my Thanksgiving desserts this year and my personal favorite. It's best to keep it in the fridge after cutting as the caramel spreads. But serve at room temperature as the caramel is hard to cut when cold. A lot of commenters on the BA site say it was rock hard and inedible which wasn't my experience.

• Salted-butter apple galette with maple whipped cream

  • Jane on November 27, 2014

    Made this as one of my Thanksgiving desserts. Lovely crisp pastry and pretty filling - I used red skinned apples. The vanilla brown butter was a lovely topping for the fruit. The rustic galette pie shape was very easy to make.