• DKennedy on December 06, 2016

  Cooking out of thread for this book: http://www.chowhound.com/post/cooking-nancy-silvertons-cookbook-mozza-home-1044256

Notes about Recipes in this book

• Ella's pinzimonio

  • DKennedy on December 06, 2016

    I offered this as part of my Thanksgiving appetizer spread and it was visually a stunner. I went to the Santa Monica farmer’s market the day before and picked up mini squash, tiny tomatoes, brightly colored radishes, dwarf carrots, and baby lettuce bundles. A great way to get people to eat their veggies!

  • mrshalf on November 08, 2018

    This is just a suggestion to get some pretty veggies and put some lemon vinaigrette beside it. But after I read the introduction to the book and see her wish to help us be better hosts/hostesses, I appreciate the care with which she made the suggestions and the additives to make it all a bit more special; because at its heart, entertaining is taking an ordinary event, a meal and making it a bit more special.

• White beans

  • DKennedy on November 13, 2017

    Susan made this as a side dish for our CTB menu. Wow, were these flavorful right off the stovetop (before straining the broth). She made these using Rancho Gordo cranberry beans and did not presoak. Quite lovely.

• Avocado salsa

  • DKennedy on February 06, 2017

    Great with Chile Colorado.

• Charred tomato salsa

  • DKennedy on February 06, 2017

    Made this for Super Bowl - fantastic. Served it with Chile Colorado and also stirred into refried beans. Everything was really delicious.

• Tomatillo salsa

  • DKennedy on February 06, 2017

    Made for Super Bowl Spread - delicious, but could have been a tad hotter. Thickened up quite a bit. A half recipe is plenty.

• Grilled spring onions

  • DKennedy on December 06, 2016

    One of the side dishes I served alongside my Thanksgiving turkey, but it would be well suited for a Mexican inspired menu or sprinkle on or two on top of a salad. Delicious.

• Deviled eggs with pickled mustard seeds

  • Tinala523 on June 22, 2024

    Easy to make and a bright burst of flavor. Good on charcuterie board or deviled eggs.

• Marinated olives and fresh pecorino

  • DKennedy on December 06, 2016

    Another Thanksgiving appetizer. This was such a welcome surprise. I have attempted to make similar recipes in the past and never enjoyed how they have come out. This one was so easy and so delicious. I love that this can be made ahead of time and held in the fridge for eating later int the week. I didn’t add the pecorino because we had too many other cheese dishes on the buffet, but this would have made for a yummy addition and I will definitely add it when I eat the leftovers. Again, visually stunning served in a bowl with the bay leaves, garlic confit and rosemary peeking through. Leftovers have held well in my fridge for a few weeks.

• Marinated summer squash salad

  • sosayi on September 05, 2017

    I really enjoyed this salad. I'm not normally much of a raw summer squash fan, but the marinating, dressing and plenitude of fresh herbs really transformed them into something wonderful. I did make a few changes, some based on necessity and some on taste. I forgot to press the squash early enough (12-24 hours), and regret that I didn't do it long enough (only 2-3 hours). The dressing became more watery than I would like after sitting for a while because of this. I also cut the amount of oil in half for the dressing. I prefer things on the more vinegary side, so this worked perfectly for me. I'd definitely suggesting tasting the dressing as you whisk the oil in, to see where you want to stop, as the oil ratio seems fairly high. On balance, I would make this again without hesitation, but definitely would take the time to press the squash for the full 24 hours. Oh, and I also cut back a little on salt and added some feta. I could go either way next time on that.

• Labneh

  • djnielsen64 on March 30, 2023

    Excellent. The lemon flavor really comes through.

• The ultimate hamburger

  • DKennedy on December 06, 2016

    Nancy’s technique for pan searing these burgers animal style, in a cast iron skillet with a slathering of dijon on each side, which she credits to In and Out is sheer genius. This will be my go to technique from now on. Did, indeed, make a lovely crust and the burgers were incredibly flavorful. Can't wait to try the grilled onions the way she recommends.

• Potato chips with Atomic horseradish cream

  • mirage on July 28, 2022

    Horseradish cream great with roast beef

• Staff meal oven-roasted chicken thighs

  • Jane on December 06, 2018

    A very easy roast chicken dish. There was good flavor from the bed of onions, garlic and lemons with herbs. The skin was beautifully crispy even though I didn't dry it anything like the time suggested.

  • Wende on January 30, 2021

    This is a great recipe for chicken thighs. Really tasty. I did not dry the chicken in the fridge but was using air-chilled chicken and it was very crispy, even without the additional time under the broiler. I adapted this for a smaller amount of 4 thighs with no problem. The bed of onions, garlic, lemon, and herbs grace the chicken great flavor but was too bitter to eat so I left those behind when serving.

  • bwhip on April 10, 2018

    These are some really tasty chicken thighs, with great flavor from the base of onions, lots of garlic, lemon, thyme and rosemary, with super crispy skin. Easy and delicious.

• Roasted vegetable medley with yogurt dressing

  • bwhip on November 23, 2017

    Fantastic. A fair bit of work, but completely worth it. This will probably need to be a regular in the Thanksgiving rotation.

• Yogurt dressing

  • DKennedy on December 06, 2016

    Sub-recipe to go along with the blistered green beans. This is a tangy sauce and makes a large quantity. Unless you are serving this buffet style, cut by 1/2.

• Garlic-rubbed skirt steak with scallion vinaigrette

  • DKennedy on December 06, 2016

    More of a technique than a recipe, I made the steak part of this recipe last night for a quick weeknight dinner for my kids. Super easy and very delicious. I am sure it would have been even better with the scallion vinaigrette but time was short so I served it with chimichurri sauce and it made for an excellent meal.

• Braised oxtails

  • adelina on July 03, 2023

    My first time making oxtails. Family enjoyed this and served it with fresh flour tortillas.

  • Rutikazooty on September 30, 2022

    This is a great recipe. Have made it multiple times.

• Braised celery

  • Io.veronicascott on January 24, 2023

    One of the most shockingly delicious and deeply flavored things I've made... which confused me a lot since it's literally celery.

• Blistered green beans with yogurt dressing

  • DKennedy on December 06, 2016

    Great technique for cooking green beans and the tangy yogurt sauce was the perfect compliment to this dish. Note that this makes a ton of sauce so you could cut it down by 1/2 or even more and have enough for one meal.

• Eggplant lasagne

  • jodies on August 27, 2021

    Outstanding.

  • Jojobuch on October 07, 2019

    Loved this - the closest in flavour to lasagna Bolognese I’ve had from any vegetarian version. Will definitely make again!

  • michalow on June 27, 2023

    This is everything I want a vegetarian lasagna to be--great flavors and textures. I used "oven-ready" noodles with success, roasted all the eggplant on a single sheet to save time and dishes, and reduced the salt in all the components and was glad I did. Other than that, i followed the recipe and will definitely do it again, despite the work involved.

  • michalow on March 27, 2018

    http://www.lottieanddoof.com/2018/03/roasted-eggplant-and-zaatar-lasagna/

  • sosayi on October 16, 2018

    This recipe was absolutely delicious. Amazing flavors with all of the za'atar, olives, eggplant and the bay/onion infused bechamel. While most directions were spot on, I think I'd roast the eggplant differently next time. My skin got far too crisp and left sharp shards in the tomato sauce. I'd either peel the eggplant or do a lower temperature roast (with maybe more oil), so that it gets softer and more gooey and less dark and crusty. Otherwise, an absolutely delicious twist on lasagne.

• Radicchio salad with bacon and egg

  • bwhip on March 11, 2017

    Nancy Silverton says in the introduction to this recipe, that if she were having a meal of just a salad, she would choose this one. We can see why - it's really good! Flavorful and substantial, with a lovely mix of textures and flavors. As she recommended, we served it with the Avocado Toasts from the same cookbook, which were also fabulous. We'll definitely have this combination again soon.

• Celery root remoulade with fresh horseradish and toasted almonds

  • leighwhit25 on November 06, 2019

    Delicious recipe, great flavor

• Lamb and chicken tikka kebabs

  • DKennedy on December 06, 2016

    Made this for dinner last night. I bought 3/4 lb chicken thighs and 3/4 lb of lamb shoulder and that was plenty. The marinade was easy to put together and tastes delicious directly from the bowl. Held all components separately as only needs to marinate 30 minutes. Broiled on a baking sheet along with some peppers and onions and served with naan, raita, rice and pakoras from local take out. The lamb and chicken were tasty but not as flavorful as I'd hoped. I am not sure I would repeat. Surprising because the marinade was so delicious. I have some left over so I think I will try it on some chicken tenders and grill them to see if that makes a difference.

• Jalapeño labneh

  • djnielsen64 on April 01, 2023

    Really good. I used Sicilian lemon-infused olive oil, which went well with the lemony labneh made from the same cookbook.

• Kale freekeh tabbouleh

  • julesamomof2 on May 26, 2021

    We did not like this much- and by we I mean six of us. It could be that we just don't like freekeh. It was edible, but a cup of shallots was a bit much and the instructions to use 2 bunches of kale was not specific enough. I stopped at one bunch and my kale ratio was on a the high side. Ended up throwing most of it away.

• Flattened chicken thighs with charred lemon salsa verde

  • DKennedy on November 13, 2017

    Made this as part of our CTB menu. It definitely stole the show. Our first batch stuck to the bottom of the pan, grrr! I left some grease for the next two rounds and they came out picture perfect. The tip about using a spider spatula is spot on. I would substitute grey salt for kosher when seasoning the chicken. We also added more oil to the initial marinade. Really, a show stopper dish. Make again for sure.

• Charred lemon salsa verde

  • DKennedy on November 13, 2017

    Susan made this recipe for our CTB menu so I can't add much except to say it was perfect. Make again.

• Panicale popcorn

  • DKennedy on November 13, 2017

    We made this as part of our CTB menu. I am not a big fan of popcorn, but we made two to serve along cocktails. Do yourself a favor and cut back on the amount of salt. Way too salty. Also, the spices at the bottom of the pan all burned, next time I think I would add the herbs/spices to season the oil, then fish them out, before popping the corn. Then I would add them back to the finished popcorn, reducing the amount of salt by at least half, maybe even less than that.

  • stockholm28 on January 01, 2022

    This was very addictive. I made 1/4 recipe, used a dried bay leaf. My popcorn had more chili as I used 1 small chile rather than splitting in half. I had a bit of trouble getting the popcorn to pop and had to raise the heat of the oil; I was afraid this would cause the garlic to burn, but it just got very brown. I used less salt and would have found the full amount too salty; I recommend salting to tasted rather than just dumping the full amount of salt in at the end.

  • sosayi on November 20, 2017

    Made this for our Italian-themed Friendsgiving. I cut back a bit on the salt, and with the added Parmesan found that it was plenty seasoned. I didn't have the issue with my herbs burning, but I may have kept my temperature a little too low, too, as I had more kernels not pop than I'd like. Very good, though, and can't wait to apply the concept with other flavor combinations!

• Pastrami popcorn

  • DKennedy on November 13, 2017

    We made this as part of our CTB menu. I am not a big fan of popcorn, but I will say this is worth trying. The spices, coupled with the orange butter, made for very flavorful popcorn. Do yourself a favor and cut back on the amount of salt. Way too salty. Also, the spices at the bottom of the pan all burned, next time I think I would use whole spices to season the oil, then fish them out, before popping the corn. Then I would add the remaining 1/2 of ground seasoning to the finished popcorn, reducing the amount of salt by at least half, maybe even less than that. Served with cocktails before dinner.

• Pasta salad with bitter greens, Parmigiano cream, and guanciale

  • DKennedy on November 13, 2017

    Very, very good. Made this as part of our CTB menu. very delicious. This recipe yields a huge amount of pasta salad! I would consider cutting back the greens to 1 head frissee, 1 head radicchio (assuming it is a big head) and 4 cups arugula, or whatever combination would fit on one sheet pan. Similarly, I would cut the pasta back to 1 cup, and the guanciale to 1/2 lb., and the parm cream to 1 cup, unless I was feeding a giant crowd or serving this as the main course. As a side, it left a ridiculous amount of leftovers with 6 people.

• Parmigiano cream

  • DKennedy on November 13, 2017

    Quite good on the day of and wonderful as leftovers. We served this as part of our CTB menu. This recipe can be made ahead of time and held in the fridge. It yields 3 cups of Parmigano cream and you only need about 3/4 of a cup for the huge pasta salad, so going forward I will always make 1/3 a recipe instead. The parm cream is luscious and fragrant and would be very good served warm. 1 pound of rind is more than enough to perfume the sauce. I removed the seeds from the jalapeños. This pasta salad is served at room temperature, but if you could manage to serve it warm I think it would be even more amazing.

• Oily garlicky spinach

  • DKennedy on November 13, 2017

    We made this as part of our CTB menu. While I will acknowledge the spinach was very tasty, it was by no means good enough to warrant the amount of effort suggested by the instructions. Never again as written. In terms of the seasoning oil, that part of the recipe is easy and very delicious. Other than cutting back the amount of salt and the amount of chile de arbol, I would always make this oil as written.

• Roasted tomatillo salsa

  • mduncan on April 19, 2020

    Delicious, would make again. I did not have liquid to drain off at the end as indicated.

• Spiced rice with pumpkin seeds

  • djnielsen64 on March 25, 2023

    Very good. Lots of leftovers for my household of 2.

• Erik Black's potato salad

  • sosayi on September 13, 2018

    A really good variation on a basic potato salad. For a mayo-based recipe, there was a great tang from the added vinegar (I'm normally a vinegar-based potato salad fan, so this was a plus for me). The addition of grated egg yolks to the dressing was a nice touch and I really liked the sweet pickles.

• Four-layer salted chocolate caramel tart

  • DKennedy on December 06, 2016

    This is really four separate recipes and a show stopper of a dessert. The crust came out perfectly and would make excellent cookies if cut and baked on a cookie sheet. It would also be great as the outside of ice cream sandwiches. Really, it is the crust of my dreams. I made two so now I have one for the freezer. The cookie center was super easy to put together and was delicious. I have the dry ingredients for this one in a ziplock and ready to go for tart #2. The salted caramel sauce I will admit to buying at TJs and I added my own cacao nibs. This was a perfect substitute & seeing how much work this recipe is, a necessary shortcut IMO. The buttercream was the only aspect of this recipe that gave me trouble. I had to make it twice, and the second time it was still a little flat. Taste wise it was spot on. Next time I will modify to use 1 cup of chocolate, as suggested by comparable recipes. I think adding more chocolate is necessary to thicken up the cream. 1 large + 2 mini tarts.

  • DKennedy on December 06, 2016

    Chocolate tart (dough only): The recipe for the chocolate tart dough is genius. I will be using it often from now on. The dough comes together easily, but needs to rest before putting in the tart pan and then rest a second time before baking. When I pulled it out of the fridge to roll it out, it was rock hard, thus the need to divide into thirds to make it play dough like. The dough made enough to fill 1 round tart pan and three mini pans. When baked, it is first blind baked with weights, then put back in without weights, and then baked a third time with the cookie filing.

• Devil's food rings with spiced White Mountain frosting

  • DKennedy on November 13, 2017

    Made this as part of our CTB menu. The donut shape makes a wonderful presentation. The recipe yields just shy of 30 rings. Dave gobbled up 5, and Claire polished off 3 of the leftovers in one sitting. They were good on their own, but I did not care for the frosting. Even though they were popular, I don't think I liked these enough to make again.

  • DKennedy on November 13, 2017

    FROSTING: Made this as part of our CTB menu. Ours did not come out exactly like the picture. Amy forwarded an easy version of WMF after we finished, and going forward, I would be inclined to try her (mother's) recipe instead of Silverton's. As stated in my first note, I did not care for this.

• Chai chocolate chip cookies

  • DKennedy on January 31, 2017

    Made this as part of the buffet for Super Bowl Sunday. Taste tested 1 cookie before putting the rest of the dough in log form into the freezer. The cookies are understated and I was more than satisfied after eating just one.

  • jessncanfield on January 20, 2017

    Quite possibly the best chocolate chip cookie recipe I have found in years. Loved all the spices that create a nuanced flavor that elevates chocolate chip cookies. Used all-purpose flour instead of cake flour and had to increase the amounts of the other spices to adjust for a shortage of nutmeg. Overall, adding this to the cookie rotation recipe list! Can't wait to make it again!

• New York Times

  ...many of the dishes can be made in advance...often designed to be served at room temperature...they are best for experienced cooks, not novices, packed as they are with devilish details.

  Full review