• ellabee on May 05, 2014

  Strongly recommended by Diana Henry at her site's Journal.

Notes about Recipes in this book

• Fiddleheads steamed in lemon oil

  • Breadcrumbs on May 27, 2012

    p. 34 - First use of this recipe and this book it seems. I chose the recipe for its simplicity as we love fiddleheads and I don't like to hide their flavour. In the end the recipe underwhelmed as the oil and water mixture didn't infuse the veggies with any lemon flavour in the short time it took to steam them. A waste of oil in my view. A quick drizzle of lemon oil atop the plated dish saved the day (my idea, not in the book) but I wouldn't repeat this recipe. Photo here: http://chowhound.chow.com/topics/848094#7364899

• Tomato bisque

  • Poyma on October 22, 2012

    Its been many years since I made this recipe, but the memory of it haunts me in a very pleasant and delicious way.

• Bittersweet chocolate sorbet

  • PinchOfSalt on August 15, 2022

    can be found here (behind a paywall) cooking.nytimes.com/recipes/4092-bittersweet-chocolate-sorbet

• Lamb shanks

  • anniette on October 30, 2021

    A gem of a recipe. I stick to this, exactly as written, and make it at least once a winter.

• Middle Eastern tomato, split pea, and lamb stew over rice

  • e_ballad on March 12, 2022

    Maybe split peas are a lot older here in our part of the world, but there was no way that ours were ever going to cook in the time specified, even with presoaking. The flavours were ok, but not especially notable.

• Venison cider stew

  • e_ballad on July 31, 2018

    Despite a few recipe issues, this was a really tasty stew, though we found the calvados-soaked dried apples too sweet for our liking. The main problem with this recipe was clarity: the meat is seared, then put aside for at least 1 hour whilst the other components ‘stew’. The recipe then states that the meat should be stirred through, with no further instructions for cooking. Should I have cooked the meat through fully, with the other ingredients providing more of a ‘sauce’? Or should I cook the meat longer in with the other ingredients, in keeping with a ‘stew’? I went with the latter, taking out a few pieces of meat to check that they were cooked through. It ‘worked’, but I’m still unsure whether this was as the author intended!