Notes about Recipes in this book

• Sauteed Tuscan kale with garlicky white beans

  • Tommelise on September 26, 2011

    This dish was disapointing. The whole family love kale, and we also love white beans , so I thought this dish would be a winner. None of us like it. I must admit that we used ordinary kale, but I do not think it made a difference. The kale was big chewy chunks, and the whole dish lacked taste and spice

• Broccoli rabe risotto with pork

  • Cheri on March 10, 2011

    Needed more broth than recipe called for - about another 1.5 cups. Otherwise this was good.

• Provencal braised celery hearts with scallions

  • lorloff on September 04, 2016

    Combined this recipe with the one in the Art of Simple Food Alice Waters

• Samira's tabbouleh with parsley, cinnamon and cumin

  • mcvl on August 09, 2018

    I also use a pinch of ground coriander. This is the perfect summer recipe, no cooking, no hot stove, delicious and satisfying.

• Tunisian fish couscous with pumpkin and leafy greens

  • mcvl on October 24, 2018

    According to my notes, I haven't made this since 2006 -- why not?, I wonder. Perhaps because I don't know how to spot an excellent winter squash. Sheerly by good luck I got a first-rate kabocha and have been munching off it for several days. This is a wonderful recipe. I add preserved lemon.

• Grilled fish stuffed with seafood, Moroccan charmoula, and spices

  • mcvl on October 29, 2017

    Divine. I'm so happy to be able to use swordfish again, and the texture is perfect as an accent in this dish. Charmoula ... well, you could put charmoula on old socks and it would make them taste delicious. I'll undoubtedly make this again and again.

• Deep-dish leafy greens and clams with potataoes a la importancia

  • mcvl on October 09, 2021

    I combined this recipe with one from Albert Bevia's Spain on a Fork (https://www.youtube.com/watch?v=wZ6AWwWESoA) -- superb!

• Creamy farro and chickpea soup

  • TrishaCP on November 16, 2014

    This recipe is also in the Essential New York Times cookbook.

  • zorra on January 16, 2014

    First & still favorite farro recipe for me. Online at Wolfert's site here: http://www.paula-wolfert.com/recipes/farro.html. Subtle so flavors of grains & legumes shine. Make mine vegetarian with some garlic. Small pot of soup so I always double it.

  • bching on November 16, 2014

    Delicately flavored soup. I added some harissa to please other family members. Will make this again, and increase the recipe by 1/3 to 1/2. Like most Wolfert recipes, this one is some trouble, but worth it, and worth having more.

• Gratin of leafy greens and crispy potatoes with smoky paprika and whipped eggs

  • saladdays on April 09, 2014

    A well-constructed and easy to follow recipe which was delicious to eat, particularly as I was able to use freshly picked Swiss chard as the leafy greens. The ingredients are for two servings and there wasn't really enough of it to make a full main course, it would be better as a lunch or part of a tapas meal. Next time I make it I will use more potatoes and eggs.

• White turnip rounds with bulgur, rice, and lamb with yogurt-garlic sauce and sizzling tomato and mint

  • bwehner on December 30, 2013

    Slices of turnips were too large. Could probably get same effect with chopped 1/2" turnips. The flavor medley was lovely. Make double the yogurt sauce.

• Middle Eastern chard and lentil soup

  • adornowest on August 09, 2014

    Hold back on the lemon juice