Notes about Recipes in this book

• Ful medammes

  • White_m on January 27, 2023

    Page 17. Artichoke custards

• Heirloom tomato salad

  • Bloominanglophile on January 11, 2015

    This is good, but if you have beautiful heirloom tomatoes, you're basically gilding the lily.

• Fennel and aged pecorino salad

  • nicolepellegrini on March 24, 2021

    Quite clean and refreshing - a good winter salad and went well with a heavier risotto main course.

• Watermelon salad with feta and mint [Jacques Pépin]

  • chawkins on June 18, 2017

    Jacques Pepin recipe. Excellent version of watermelon, feta and mint salad. The addition of kalamata olives and sweet onions and the use of lemon juice in the dressing tones down the sweetness of the watermelon, makes for a more savory version of this usually too sweet salad. Don't skip the kalamata olives even though they are optional.

  • sosayi on August 22, 2019

    This was really delicious and a great addition to a groaning table of summer salads. Left out the olives (as there was an accompanying cheese and olive plate right next to it) and subbed red pepper flakes for the tabasco (rental kitchen woes), but it still was incredibly good and well balanced. Would make again.

  • pattyatbryce on January 03, 2022

    I look forward to this every summer. I love the hot sauce balance and everything else. The leftover juice could be a great cocktail...

• Crab, avocado and asparagus salad

  • danibattle on May 25, 2014

    http://www.foodandwine.com/recipes/crab-avocado-and-asparagus-salad

• Black bean soup with crispy tortillas

  • FunkyViriditas on August 27, 2019

    Extremely bland!

• Avgolemono chicken soup with rice

  • eroachTN on January 14, 2021

    I used cauliflower rice in lieu of regular rice to make it low carb. Turned out great!

• Chilled zucchini soup with purslane

  • Bloominanglophile on July 28, 2014

    This soup looked so cool and refreshing and was so beautifully presented in the accompanying picture that I just had to try it. Unfortunately it didn't live up to the hype I created in my mind. The taste just didn't wow me. I also halved the recipe, which should have made 6 servings in what looks like a regular-sized shallow soup bowl. I got only 4 servings. Regardless, I would like to try it again and play around with it to develop a deeper tasting soup--I really want to like this recipe! I could imagine it served in those chichi small glasses they sell nowadays for hors d'oeuvres.

• Penne with asparagus, sage and peas

  • nicolepellegrini on May 31, 2021

    Disappointingly bland. Too much broth, too long of a cook time, just...nothing worth repeating even when using the best in-season ingredients.

• Glass noodle stir-fry

  • nicolepellegrini on July 07, 2020

    Did not care for this at all. First, the time estimate is laughable unless you are a professional chef with serious knife skills. Took me an hour to thinly slice up all those vegetables into match sticks...and then all the effort didn't turn out to be worth it. The rice wine vinegar/orange juice seasoning combination was weird and too sour, I had to try to salvage the dish with some other seasonings (more sesame oil, some soy sauce, a little chili sauce). Also was just oily from all the vegetable oil, too many noodles and veggies to realistically fit in even the biggest stir-fry/non-stick pan a home cook is going to have. Definitely won't be making again.

• Panko-coated chicken schnitzel

  • Amycado on April 21, 2024

    Calls for WAY too much breading ingredients. My butter burned. It was fine with just melted butter + lemon juice and capers for the pan sauce. Not bad, but there are better recipes for essentially the same thing.

• Chicken salad with zucchini, lemon and pine nuts

  • nicolepellegrini on January 21, 2023

    This was really unique and tasty - great for a light dinner. I used a mandoline to make very thin zucchini strips so I didn't have to marinade them for so long.

• Fried chicken liver, bacon and tomato salad with ranch dressing

  • sosayi on January 16, 2019

    https://www.foodandwine.com/recipes/fried-chicken-liver-bacon-and-tomato-salad-ranch-dressing

• Chicken drumsticks with Asian barbecue sauce

  • nicolepellegrini on June 22, 2021

    Tasty and easy to throw together.

• Shepherd's pie

  • nicolepellegrini on March 17, 2023

    Made with ground venison instead of lamb. Very good but a lot of work, and mashed potatoes needed more milk/moisture as they were going to be far too thick and dense to spread properly otherwise.

• Grilled Niçoise tuna steaks

  • Aggie92 on September 03, 2016

    This marinade is quick, easy and oh so good. Only cooking for two, so I cut the marinade in half. Didn't have any ground fennel so I used fennel seeds. Whizzed up the marinade my mini chopper and it bruised the seeds enough to release a pleasant fennel flavor. Would be good with swordfish or wild salmon.

• Shrimp-and-vegetable tagine with preserved lemon

  • nicolepellegrini on February 07, 2026

    I made this with a combination of shrimp and scallops as I didn't have the full amount of shrimp available. This was...fine, just kind of bland. And made a LOT of food, especially vegetables. Don't skimp on the salt. Might try mixing the leftovers with eggs this weekend to use them up as I'm not sure I feel strongly about eating the leftovers as is.

• Barbecued spiced shrimp with tomato salad

  • nicolepellegrini on September 20, 2025

    Even cutting the spices in half, this was a bit too hot for us. Good concept, but not something I'd repeat.

• Scallops with chestnut sauce and crisp sage

  • apattin on January 19, 2014

    The sauce is not much to look at, but it is very tasty. Gets better with time (sweeter). Used it over turkey tenderloins.

• Root-vegetable gratin

  • nicolepellegrini on December 28, 2020

    I used the last fresh turnip from my garden instead of rutabaga, and milk instead of heavy cream. I was shocked at how delicious this was, especially as I had to keep resisting the urge to add some more spice or seasoning - it didn't need it! The thin slicing and long cooking time rendered the vegetables so sweet and delicious, with just a hint of browning/char from the final step under the broiler. I could see this becoming a holiday tradition dish for me - so easy to throw together and so, so good.

• Roasted radishes with radish greens

  • Tee.Tee on July 08, 2020

    Easy and delicious it’s a simple introductory recipe.

• Smoky glazed asparagus

  • hbakke on June 01, 2023

    Interesting combination of ingredients, but a delicious BBQ recipe. I tossed the grilled asparagus with the remaining marinade before serving. I would make this again.

• Quinoa salad with sugar snap peas

  • eliza on April 14, 2016

    This recipe is available on Food and Wine website. http://www.foodandwine.com/recipes/quinoa-salad-sugar-snap-peas

• Bacon, onion and rye bread stuffing

  • eroachTN on December 14, 2020

    I made with my own homemade gluten free bread and it was as huge hit. Everyone LOVED it at our Friendsgiving meal. The bread was the only thing I changed.

• Basil vinaigrette

  • nicolepellegrini on July 13, 2015

    Simple, tasty vinaigrette. I used crispy browned garlic instead of raw as called for (I can't eat raw garlic) which gave it a nutty flavor without the heaviness of a pesto. Nice over a mixed summer salad of chopped tomatoes, green beans and corn.

• Romaine salad with grilled sourdough croutons

  • nicolepellegrini on August 25, 2020

    Decent quick Caesar-style salad. I added in some radicchio that I had to use instead of just romaine.

• Café Cubano

  • Bloominanglophile on October 26, 2015

    Stumbling on this recipe started the whole Cuban-themed breakfast for my husband. He spent the last year in Florida, and often talks about the Cuban coffee he had, or "rocketfuel" because it has so much sugar! I made a half recipe, and it wasn't bad for my first attempt. I think more espresso needs to be added to the sugar to dissolve it a bit more, as quite a bit of it was left in the bottom of the espresso cups. It was fun to make, and is a change from the usual cup of coffee, cappuccino or latte! BTW, the Cook Cuban authors recommend Bustelo or Pilon brand coffee for an authentic Café Cubano.