Notes about Recipes in this book

• Carbonara arancini

  • kbrooks on March 31, 2025

    Wow! These are so delicious! Admittedly, kind of messy and time consuming to put together, but the end result is so worth the effort. Used panko for the bread crumb coating.

• Pan-seared tuna steaks with ginger vinaigrette

  • hillsboroks on May 22, 2018

    Yum! Yum! Yum! This recipe is so easy that you are not quite prepared for the wallop of big, bold Asian flavor that it hits you with. We served this with regular broccoli and rice and when the sauce got onto the broccoli on your plate it took the broccoli from ho hum to Wow as well. We ended up putting the extra sauce all over the broccoli and rice as well as the tuna. This fast and easy for a weeknight dinner but cool enough to serve to guests.

  • MeghanMoriarty on March 03, 2026

    This dish was simple, quick and amazing. I also served it with regular broccoli and jasmine rice. I suggest making a little extra sauce if serving with rice. Perfect Monday night dish!

• S'mores bars with marshmallow meringue

  • twoyolks on April 27, 2015

    These are a bit fussy to make but are very tasty. They taste like a better version of a s'more. They work very well as a dessert for a barbeque.

• Creamy spinach and garlic confit gratin

  • twoyolks on February 17, 2021

    Despite the garlic confit, this is actually a rather subdued preparation. The garlic flavor is identifiable but not overwhelming. I thought it could've used a bit more cream mixed in with the spinach. The bread crumbs added some very nice texture.

• Frenchie salad

  • kbrooks on December 16, 2024

    Really tasty salad. We like tart,less oily dressing, so reduced the olive oil to 1/2 cup + 1 Tblsp and increased the vinegar to 2 Tblsp.

• Sesame trout meunière with dried apricots

  • hillsboroks on April 22, 2018

    Amazing flavor and comes together fast. My husband was in heaven when I tried this on a couple of fresh lake trout he caught. It is incredible how just cooking the shallots and garlic in the butter until it is all golden brown brings out such fabulous flavor. Then when you add the apricots, apricot jam, lemon juice and sesame it just all becomes a fantastic sauce for the fish. I just rolled the whole cleaned fish in the toasted sesame seeds and browned them in a non-stick skillet in canola oil. Make the sauce first and let it simmer and stay warm while you cook the fish.

• Hunter's chicken stew

  • jumali on March 31, 2015

    I was disappointed with this dish. I was hoping for much more mushroom flavor. Instead it was much like many other chicken braises. There was nothing really wrong with it, but it's not worth using .5 oz. of dried porcini mushrooms on.

• Pan-fried shrimp with lemony pea pesto

  • Barb_N on January 09, 2022

    Craving greens so early into winter, this recipe caught my eye. A quick and delicious dinner. I served it with Ottolenghi’s charred cherry tomatoes on yogurt. Visually stunning, alas I forgot to take a photo.

• Sole fillets with herbed wine sauce

  • Rinshin on May 05, 2015

    Excellent recipe which can be put together and cooked in less than 30 minutes. The sauce would work well with snapper, sea bream, and rockfish. The taste says French with the first bite. My sauce had more of red flecks from the tomato and lighter in color than shown here.

  • Laura on January 07, 2018

    Made this for dinner last night and we really enjoyed it. I rarely cook with cream but this recipe made it worth the extra calories. I made it with Orange Roughy and instead of fresh tomatoes used canned, crushed tomatoes. For the herbs I used parsley, basil and thyme. It was very simple to assemble and the finished dish bore a remarkable resemblance to the photograph. I'd definitely make this again.

• Sugar snap peas and oyster mushrooms in sherried cream

  • Rinshin on May 05, 2015

    Fantastic taste and quick. Great use of sugar snap peas. Used eringe or king trumpet mushrooms. Parmesan cheese before serving will be wonderful here too.