• clcorbi on October 13, 2017

  KUNG PAO CAULIFLOWER--I can't find this recipe indexed anywhere even though it is listed as an October '16 recipe on the website, so I'll review it here. We enjoyed this one, and it was pretty fast to throw together on a weeknight. The bacon really makes this dish and I don't think it would be quite as tasty without it. I will note one big issue: we used the exact weight of cauliflower called for, and found that the dish was not nearly saucy enough. I would double both the cornstarch marinade and the sauce next time, at least. Also, the recipe never actually says when to add the sauce. I added it in near the end as I was doing one last toss-together with all the other ingredients. Accounting for those changes, this recipe is a winner. Link here: https://www.bonappetit.com/recipe/kung-pao-cauliflower

Notes about Recipes in this book

• Mashed kohlrabi with brown butter

  • Wojtanowski on March 21, 2019

    Delicious and easy - great for a dinner party.

• Braised chicken with chickpeas and Swiss chard

  • clcorbi on July 26, 2017

    This is delicious, with a lovely complex final flavor. Worth taking a few hours to braise on a weekend. We also made the accompanying pickled red onions, which pair very nicely here.

• Pasta with mushrooms and prosciutto

  • clcorbi on December 14, 2016

    This was delicious! We used shells rather than fettuccine because that's what we had. I actually really enjoyed how the mushrooms ended up nesting in the shells. We also substituted dried thyme for fresh. My only complaint is that this recipe has you add SO much liquid for the sauce--a full cup of stock, a full cup of pasta water, a third of a cup of cream--and then says that the liquid should be reduced down in 3-5 minutes, over medium heat. This just isn't possible. I had to end up boiling the sauce down, and next time would just add less liquid to begin with.

  • Astrid5555 on December 17, 2016

    Excellent, well liked by the whole family including the picky eaters! As per clcorbi's suggestion I only added half the liquid which was enough. Will make again!

  • meggan on April 24, 2017

    Good - I did not find the amount of liquids to be too much but I did cook on a higher heat than recommended. Next time, I would add a touch more prosciutto.

  • KissTheCook on May 12, 2019

    Excellent. Used small gnocchetti sardi pasta & halved recipe, just right for two dinners for two (we love the ease of leftovers). Did not find liquid to be too much. My trick was to time pasta to be still somewhat firm when adding to sauce so it would absorb it.

  • Rinshin on June 14, 2020

    Right amount of liquid as long as stock is reduced to thin layer. Would like more prosciutto and thyme but I used fresh thyme so 1 tsp may be for dry. Used 4 different types of mushrooms ie shiitake, enoki, maetake, and shimeji. We really enjoyed this with pappardelle.

• Sausage, greens, and beans pasta

  • DKennedy on September 07, 2021

    Made this twice. Absolutely wonderful and quite easy.

• Pasta with roasted Romanesco and capers

  • anya_sf on February 18, 2021

    I used a whole romanesco (which wasn't that big once the core was removed) and 16 oz orecchiette, but didn't change the other quantities. Omitted the red pepper flakes as my son won't eat them if they're noticeable, but added a generous amount of black pepper. I messed up a little - cooked the pasta only 1 minute less than al dente and added all the cooking water at once. Still, the pasta turned out great, with a surprising amount of flavor for a fairly simple dish.