• kbrooks on May 02, 2026

  One of my absolute favorite cookbooks! I have made so many of these recipes over the years and there was only one (!) that we didn't like.

• julia_n8a9c5 on April 28, 2026

  I’ve had this book for years and every recipe I’ve made from it has been good!

• tmatthey on August 02, 2019

  Broccoli Walnut Stir Fry - Very good base recipe though, when I subbed diced carrots for the diced red peppers, I later wondered why the red pepper was stipulated to be diced. I dunno. I suppose "flecks of color" were preferred to larger, easier to load on your fork pieces of color? Myself, I might try using a bit of broth to parcook the broccoli florets (plus strips or coins of color) next time, and then wipe dry the pan before toasting the walnuts in hot sesame oil, then cooking the par cooked veggies back in to brown and cook to the desired texture. Might. I am not a huge fan of broccoli so delighted to find a side that was pretty delish as is (even if I subbed diced carrots for the diced bell). The walnuts toasted in sesame oil and the soy were the wingmen. The rest is just all a base to build on.

Notes about Recipes in this book

• Pork & peanut skewers

  • kbrooks on January 15, 2025

    This is a great appetizer, but also makes a good main course and is easily scaled up.I use Thai red curry powder and crunchy peanut butter. Marinating overnight for the best flavor.

• Caesar cream

  • tmatthey on April 14, 2021

    Company loved the dip (served with crudités, also some Parmesan toast). Made the paste as instructed but added in substantially less that the 1 cup of sour cream that the recipe instructions specified. Maybe .6 cup? May .667? Regardless, will only measure out 1/2 cup of sour cream beforehand and then add additional sour cream as necessary (for textural purposes).

• Prosciutto pinwheels

  • kbrooks on March 09, 2025

    We liked these. They were a bit salty. Be sure to roll very tightly.

• Crunchy glazed pecans

  • julia_n8a9c5 on April 28, 2026

    I’ve made these many times and this is an easy, sweet recipe. My family loves these.

• Hot or cold leek soup

  • Brittania on May 17, 2026

    Be careful not to dilute the leek/potato ratio to avoid blandness. Taste for extra seasoning.

• Harvest bisque

  • breakthroughc on October 23, 2021

    This is my go to squash soup recipe. Over the years I’ve made adjustments. As written it makes a very thin soup. I use twice the squash. I use a can of light coconut milk instead of the half and half. Finally I add a Tablespoon of brown sugar at the end with the lime juice.

  • kbrooks on January 15, 2025

    Really delicious squash soup. I've made it with various kinds of winter squash and with sugar pie pumpkin.

• More than minestrone

  • kbrooks on January 15, 2025

    This is one of those soups that is even better the next day. Break up the tomatoes right in the can with scissors. Add a splash of red wine or a squeeze of lemon and some red pepper flakes.

• Cascade chicken noodle soup

  • julia_n8a9c5 on April 28, 2026

    This is a great recipe. I’ve made it with rotisserie chicken to save time. The yogurt gives it a nice tang.

• Fiesta corn soup

  • julia_n8a9c5 on April 28, 2026

    I make this at least once a month. Make with rotisserie chicken to save time. Great with jack cheese, sour cream, avacados and tortilla chips. I don’t add the cheese until we eat it. Family favorite.

• Sour cherry almond bread

  • kbrooks on January 15, 2025

    Easy quick bread. Made exactly as written and we, loved it.

• Sleep-over coffee cake

  • kbrooks on January 15, 2025

    Our go to recipe for overnight guests breakfast. Easy to assemble and fridge overnight.

• Port Orchard pear salad

  • breakthroughc on December 18, 2022

    Nice winter salad. I liked the figs soaked in port. I used blue cheese instead of feta as I think it pairs better with the other ingredients. The dressing as written is pretty blah. I used extra port to soak the figs and then added that infused port to the dressing. Much better.

• Red, white & blueberry salad

  • julia_n8a9c5 on April 28, 2026

    I love this salad. Delicious dressing and the mint, Brie and blueberry combo is so good. I make this frequently in the summer.

• Northwest autumn salad

  • kbrooks on August 26, 2024

    This is a tasty salad. I make it with whatever lettuces and apples I have on hand. The dressing is nicely balanced.

• Crispy ginger slaw

  • kbrooks on January 15, 2025

    Nice Asian twist on coleslaw. Use Napa cabbage or arrowhead cabbage for best crunch and flavor.

• Sweet & spicy black bean salad

  • kbrooks on January 16, 2025

    Really tasty salad. I used cooked dried Rancho Gordo black beans and fresh corn off the cob. The only other thing was to use extra virgin olive oil instead of canola oil for a more complex dressing.

• Chop chop salad

  • kbrooks on January 16, 2025

    Delicious chopped salad. We use red bell pepper instead of green and add jarlsberg cheese and deli ham.

• Couscous chicken salad

  • kbrooks on May 20, 2025

    I rarely make any changes to the recipes in this cookbook because they've been so rigorously tested and curated. This recipe is no exception. I make it exactly as written and it's always a big hit. Full of layers of flavors and textures. The lemony dressing ties it all together.

• Chicken & two rice salad

  • kbrooks on January 16, 2025

    This is a fantastic salad to take to a picnic or a potluck

• Cheesy chicken & mushroom lasagna

  • kbrooks on May 22, 2024

    This is so delicious! My husband prefers this to a tomato sauced lasagna.

• Triple cheese tortellini bake

  • kbrooks on January 18, 2025

    We loved this! I used fresh tortellini rather than dried, but I'm sure dried would work as well. Substituted yellow bells pepper for the green and used fresh basil. Substituted Monterey Jack for the Muenster as that is what I had. Other than that, made as written. You can assemble this ahead and refrigerate. Bring to room temperature before baking.

• Terrific tomato sauce

  • kbrooks on January 18, 2025

    This is a terrific tomato sauce made exactly as written.

• Tortellini picnic salad

  • julia_n8a9c5 on April 28, 2026

    This is a flavorful easy crowd pleasing salad.

• Salmon & salmon chowder

  • hillsboroks on December 22, 2016

    This is a lovely basic salmon chowder but we thought it was a bit bland at first. So before reheating the leftovers (there were only 2 of us eating it so there were at least 4 servings leftover) I added a small bag of frozen corn and the remaining half of the package of smoked salmon. That did the trick! Next time I would just double the amount of smoked salmon from the start and may or may not add the frozen corn. I think you could also add some finely chopped sweet red pepper to the initial saute of the onions and garlic or maybe some chopped leeks. In any event this is a lovely basic salmon chowder recipe to start with and customize to your individual taste.

• Best Seattle salmon cakes

  • breakthroughc on March 09, 2025

    I use to make these for dinner parties and recently revisited this recipe. It is a winner. Delicious and well balanced. I used Costco’s Kirkland brand smoked salmon in them and they were wonderful. I omitted the salt from the recipe as smoked salmon has plenty of salt. I need to bring these back into the dinner party menu rotation. Can be made successfully with vegan cream and non dairy butter.

• Northwest-of-the-border enchiladas

  • kbrooks on May 02, 2026

    Really tasty enchilada recipe. Made exactly as written.

• Pecan-crusted chicken

  • kbrooks on January 15, 2025

    The flavor of this chicken is wonderful. Rather than make mayonnaise from scratch, I blend 3/4 cup Best Foods mayo with the Dijon, lemon juice, shallots,pepper and Tabasco. Be sure and chill the coated breaded chicken as long as you can for the best flavorful and moist result.

• Professor Plum's chicken

  • kbrooks on January 18, 2025

    This, so far, has been the only recipe in this book we hated. There was absolutely nothing to like about it.

• Hearty logger's chili with sausage

  • kbrooks on January 18, 2025

    This is a substantial chili. I make it with cooked dried Rancho Gordo beans instead of canned. I use any color of bell pepper and any smoked sausage, not only kielbasa.

• Sesame asparagus

  • kbrooks on May 22, 2024

    Very tasty and easy.

• Asparagus with pickled ginger & shallots

  • kbrooks on March 14, 2026

    We really liked this. I used sushi style ginger and slender asparagus stalks. Quick and easy and tangy. Definitely will make again.

• Herb garden green beans

  • kbrooks on January 18, 2025

    We love the crunch i and fresh herbal taste of these beans. Don't try with frozen beans...you won't get the same result. I sometimes garnish with blistered cherry tomatoes.

• Sautéed peas with basil & bacon

  • kbrooks on January 19, 2025

    Nice flavorful side dish. In Spring and early summer I use fresh green peas from our farmers market.

• Lemon-roasted new potatoes

  • breakthroughc on July 15, 2023

    I made these for the first time in a long time. Nice lemony flavor and an easy side. I cooked in a cast iron skillet.

• Potatoes Gruyére

  • kbrooks on January 19, 2025

    This is a really easy side in that no need to peel the potatoes and the cooked potatoes get coarsely mashed- no slicing or cubing. I increased the gruyere to 2 cups and the butter to 4 tablespoons. This recipe works with most any potato, doesn't have to be a baking potato.

• Parmesan potato wedges

  • kbrooks on May 04, 2025

    Easy peasy.Tasty.

• Everyday orzo

  • kbrooks on January 19, 2025

    Meh.

• Ginger rice

  • kbrooks on January 19, 2025

    Delicious!

• Lemon pistachio snaps

  • kbrooks on January 19, 2025

    These snaps are very lemony and yummy. They took a little longer to bake, but it is probably my oven. They keep well.

• Plum crisp

  • kbrooks on November 01, 2024

    This is an unusual crisp recipe but absolutely yummy. Because I couldn't find Italian plums I used pluots. I think any plum or pluot variety would work. You need 6-8 pieces of fruit cut into 1/8's. The unusual part is instead of tossing the fruit with sugar, as with most crisps, the fruit goes directly into the buttered pan and is then topped with a mix of sugar, flour and eggs and then the crisp topping. The crisp topping is different as well. It is very tender and buttery,not crunchy. Definitely will make again as it was a big hit.