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Six Seasons: A New Way with Vegetables by Joshua McFadden and Martha Holmberg

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Notes about this book

  • DKennedy on September 25, 2017

    Several noters caution that the author is heavy handed with salt in recipes. Other than that, they appear to be quite successful!

Notes about Recipes in this book

  • Torn croutons

    • Astrid5555 on September 11, 2018

      Great way of using up leftover bread. Addictive!

    • Yildiz100 on October 01, 2017

      Great croutons. Ready in 15 minutes. (I used fairly thinly sliced levain bread) Not sure if tearing really makes a difference and it definitely takes longer than cutting, so next time I will cut instead and compare.

    • saarwouters on July 22, 2018

      I used ciabatta bread and cut the bread (instead of tearing). Delicious!

    • patioweather on November 12, 2018

      These are sincerely the best croutons. It was also very easy.

  • Dried breadcrumbs

    • anya_sf on August 23, 2018

      I used multigrain bread as suggested and had trouble getting evenly-sized crumbs. Much of it turned to dust before the larger pieces were broken up. Perhaps it was too dry? Maybe artisanal bread works better.

    • Nlynn on June 12, 2018

      Not so easy to get "grape nut" size crumbs. It probably depends on your bread?

  • Brined and roasted almonds

    • Jacqi on December 22, 2017

      These were fast, easy with hardly any washing up. Tasted good too. Used them as small Christmas gifts.

    • Yildiz100 on October 29, 2017

      This was easy and produced a tasty, toasty almond with just the right amount of salt. Will definitely repeat.

    • gastronom on January 04, 2018

      Nice crisp texture with minimal effort. Just slightly too salty for my tasters.

  • Alla diavola butter

    • SheilaS on June 24, 2018

      This is a delicious compound butter. It's absolutely delicious spread on toasted bread and if you add a sprinkle of grated cheese and a quick run under the broiler, you have some super special toasts to serve with soup or salads. The Alla Diavola Butter is called for in these recipes: Pan roasted new potatoes p 164 Grilled Corn with Alla Diavola Butter and Pecorino p 229 Corn fritters with pickled chiles p 232 Half-Steamed Turnips with Alla Diavola Butter p 370.

  • Cacio e pepe butter

    • SheilaS on February 18, 2018

      This Cacio e pepe butter is called for in the recipe for Pasta Alla Gricia with Sugar Snap Peas on p 123

    • DKennedy on October 06, 2017

      This butter tastes like my childhood! It reminds me very much of our trip to Italy when Claire would only eat pasta ninete ninete. This will always be a staple in my freezer from this point forward for quick weeknight meals.

    • Frenchfoodie on July 18, 2018

      Delicious even with pepper reduced for toddler tastebuds.

    • clcorbi on June 14, 2018

      Very, very delicious. This butter has the perfect amount of pepper. Will repeat.

  • Mushroom butter

    • DKennedy on October 06, 2017

      Made this for my frozen pantry. I added mushroom powder instead of more mushrooms to make it a double mushroom butter. It is so flavorful. I can't wait to use it!

  • Pickled vegetable butter

    • SheilaS on July 27, 2018

      This is a very pretty compound butter but perhaps not the most intensely flavored. I used pickled zucchini, spring onions, green string beans, radishes, carrots, manzano chiles, yellow wax beans, all from Six Seasons p 58 & 59.

    • clcorbi on August 25, 2017

      Great concept. I made this butter with homemade pickled beets to serve with the corn fritters from this book. I think the beets were a little too sweet to work well with the butter; next time I'd try this with pickled ramps, I think.

  • Watercress butter

    • Lepa on December 02, 2017

      This was delicious and well worth the (minimal) effort. I'm looking forward to eating it with a white bean soup.

    • DKennedy on October 06, 2017

      I made a batch of this for my freezer because the last time I made the colcannon recipe I didn't have any on hand and used ramp butter with radish greens instead. I am looking forward to trying the recipe again as intended.

  • Pistachio butter

    • SheilaS on August 26, 2018

      This pistachio butter is called for in the Beet Slaw on p 133 and absolutely makes the dish.

    • gastronom on January 27, 2018

      Thought this was going to be very flavorful, but it was not. Perhaps I should have added the lemon/lime juice or more salt.

    • prst on July 22, 2018

      Please note that Joshua uses a particular type of vinegar in all of his recipes as noted in his book- agrodolce. "Regular" vinegars are not appropriate substitutes measure for measure.

    • Tweedles81 on May 28, 2018

      Following the recipe as written yields a beautiful looking butter that is practically inedible. The vinegar and salt should have been cut in half to start.

  • Whipped ricotta

    • anya_sf on August 30, 2018

      Not much work, but creamier and more flavorful that plain ricotta. It was delicious on the spaghetti with cherry tomatoes - made the sauce super creamy.

    • SheilaS on July 21, 2018

      Reading "whipped," I expected something airy, light and fluffy. This is instead, somewhat heavy and very rich with a hint of olive oil flavor. I was initially disappointed, but I've grown to love using it in this book. It turns into a silky and luxurious sauce in the Rigatoni with Broccoli & Sausage p 179 and is perfect when spread on grilled bread in the Raw Corn with Walnuts, Mint & Chiles crostini variation p 222, the Tomato-Rubbed Grilled Bread with Tomato Salad p 263, the Wilted Kale on Cheese Toast p 311 and the Agrodolce Ramps on Grilled Bread p 106. I make this with homemade ricotta and add plenty of black pepper.

    • sberes on September 19, 2018

      This was excellent! Used for p179 broccoli and sausage. Find more uses ? What about a base for tzakiki sauce ?

  • Caper-raisin vinaigrette

    • anya_sf on August 23, 2018

      The ingredients seemed weird, but I'm glad I tried it. It was great with the beef and broccoli. The raisins weren't really noticeable, even though they mostly stayed whole or in chunks. I made it a few days ahead.

  • Pancetta vinaigrette

    • SheilaS on June 23, 2018

      I made this to use in the Butter Lettuce with Potatoes & Eggs p 102 and the Roasted Brussels Sprouts p 289. Both were delicious and this would be delicious on most roasted vegetables.

  • Pine nut vinaigrette

    • SheilaS on July 25, 2018

      This is an excellent, flavorful sauce that can be used almost as a dip for vegetables or thinned down as needed with lemon juice or broth. The only recipe in the book that specifically calls for this sauce is the Roasted Strong Beans and Scallions with Pine Nut Vinaigrette p 205 but it would be delicious on many vegetables.

  • Lemon cream

    • anya_sf on August 30, 2018

      A delicious dressing. I wonder if the cream could be infused with garlic a day ahead - just for 2 hours, then remove the garlic and leave the cream in the refrigerator for the next day. Next time I will try that.

    • Nlynn on June 11, 2018

      So light and lovely. I will be making this often. Just remember it needs to be started 2 hours prior to service!

  • Green herb mayonnaise

    • SheilaS on August 25, 2018

      I made this to go with the crispy fried mushrooms and it was an excellent accompaniment. I added a good bit of extra lemon juice to balance the richness. Seems sort of odd to add egg yolk and olive oil to purchased mayo but it certainly takes away any anxiety about having it emulsify properly - it's foolproof this way!

  • Spicy fish-sauce sauce

    • clcorbi on June 04, 2017

      Very tasty. I used less chiles than called for, and I also used rice wine vinegar instead of sherry because that's what I had. This sauce has a nice balance of sweet to savory.

  • Tonnato

    • saarwouters on July 22, 2018

      Loved it. Very easy to make, and indeed delicious with everything. I did add some ground black pepper.

    • SheilaS on July 21, 2018

      This is a very quick and easy version of tonnato. I prefer taking the time to make a different version that includes shallots, anchovies and capers for more flavor.

  • Pecan dough

    • SheilaS on July 21, 2018

      I've made both pecan and walnut versions of this recipe. It's very rich and nutty not a light, flaky pastry. I reduce the amount of sugar to 1 or 2 Tablespoons.

    • DKennedy on October 06, 2017

      I made three batches of this dough for my frozen pantry. One of the pecan, two of the walnut. I used one of the walnut for a test batch of the crostata recipe. The walnut dough, when accompanying a savory dish is too sweet. Modify in the future to use less sugar. Otherwise, the dough is amazing. Perfect texture and my test crostata came out exactly like the one in the book. I would caution to roll your dough out to a thin curst or the crust overpowers the filling.

  • Very flaky pastry dough

    • Cati on April 05, 2018

      Best flaky pastry I have made. Used to make Cabbage, mushroom hand pies page 338.

  • Farro

    • westminstr on May 04, 2018

      I agree, farro was tasty cooked this way.

    • clcorbi on June 13, 2017

      A nice method for cooking farro that imparts much more flavor than simply boiling it in salted water. We liked the extra dimension this farro added to our grain bowl.

    • runoutofshelves on June 23, 2017

      I loved this too, simple, and really flavoursome accompaniment.

    • anya_sf on August 24, 2018

      Great, flavorful way to cook farro. I omitted the red pepper flakes, since my kid doesn't like spicy. Quick-cooking (10 minute) farro worked fine.

  • Soft-cooked eggs

    • clcorbi on June 16, 2017

      These instructions produce a perfectly soft-boiled egg; set white, totally liquid yolk. I have never achieved this before! Would be perfect to drop into ramen.

  • Making scallions mild and crisp

    • SheilaS on July 21, 2018

      Soaking thinly sliced scallions in ice water to crisp them up is a great tip. I soak red onions in ice water to make them more mild in salads but never thought to do it with scallions.

  • Basic vegetable pickle brine

    • SheilaS on July 27, 2018

      The notes describe great pickles as low acid with a touch of sweetness that will allow you to taste the vegetable, not just the brine. I like to up the acid a little with equal parts rice vinegar and white wine vinegar and reduced the sugar a little (from 5T to 3T) and find they are still sweet and mild but just a bit more tangy

  • Cold brine cherries

    • SheilaS on July 21, 2018

      Plan on leaving cherries in the brine at least 3 days. They were the star of the Sugar Snap Pea salad on p 119

  • Cold brine zucchini and summer squashes

    • SheilaS on July 27, 2018

      These might be my favorite of the Six Seasons pickles. Love them on sandwiches!

    • MollyB on August 02, 2018

      These are great! I only made one jar to see if I liked it, but I will definitely be making more. The garlic and chiles contribute a nice but not too aggressive flavor.

  • Artichoke and farro salad with salami and herbs

    • SheilaS on September 28, 2018

      This is kind of like an antipasto platter crossed with a grain bowl. I used spelt instead of farro. I liked the crunch of dried breadcrumbs but I'd like to add some crisp vegetables next time. The recipe calls for 4 poached artichoke quarters for 4 servings. I'm thinking it should probably be 4 poached artichokes, quartered and that's about what I used.

    • westminstr on May 04, 2018

      My changes included purchased artichokes (grilled, marinated from WF), reduced the red onion by half and pickled it in the vinegar (this was plenty), reduced the olive oil a bit, panko crumbs (toasted w salt & olive oil). I chopped the herbs as well. I really liked the results! Especially loved the texture provided by the breadcrumbs, and I thought the amount of vinegar (i used champagne) was just right.

    • clcorbi on June 13, 2017

      The author calls this recipe his "man snack" which was so weird that I pretty much had to try it out. Well, we really enjoyed this man snack as well (although we ate it for dinner!). Unfortunately, our farmer's market never has fresh artichokes, so we subbed a can of high-quality marinated ones. We also chopped our herbs rather than leaving them in whole leaves, and used less than called for (he calls for over 3c herbs, which seemed much too high for the 2c of farro). Also, we substituted red wine vinegar for white, and added it to taste (so we ended up using a bit less than called for). The result is a delicious, substantial grain salad that keeps really well. I wouldn't hesitate to make it again, and might even double the quantity to have more leftovers. Yum.

    • sosayi on May 17, 2018

      Great grain salad... I can see using this for picnics and such all summer long. Changes: I used jarred, marinated artichokes; shallots in place of red onions; chopped herbs; panko toasted with garlic, salt and olive oil. Will be repeated, and seeing Clcorbi's note on red wine vinegar, I might try that next time, too!

    • purrviciouz on April 23, 2018

      Since cooking from Six Seasons we've become a fan of any salad that includes salami. I used fresh artichokes and while delicious, it was very time consuming and I'm not sure worth the effort here. Next time I will used marinated chokes and chop the herbs.

  • Grilled artichokes with artichoke-Parmigiano dip

    • Lepa on May 13, 2018

      We made this but misread the recipe and failed to precook the artichokes before grilling them so they didn't turn out well. We made the dip with canned artichokes and it was excellent slathered on grilled bread.

    • SheilaS on September 28, 2018

      Perhaps the artichokes I used were smaller than the recipe intended but my dip turned out to be mostly lemony crème fraîche, at least when compared with the photo in the book, even after I added a bunch of marinated artichokes to bulk it up. Still, it's a fresh and tasty dip. The grilled artichokes seemed like a lot of work. I'm glad I tried them but consistent with most recipes I've made that require prepping fresh artichokes, I won't bother to do it again.

  • Raw asparagus salad with breadcrumbs, walnuts, and mint

    • SheilaS on April 26, 2018

      This is really delicious and I've made it several times so far with fresh spring asparagus from the farmers market. It can served as a salad course or a room-temp side dish. I'd like to try adding eggs or shrimp to make it into a main dish. If you want crispy breadcrumbs, add them at the end so they don't sit around and get soggy in the lemon juice and olive oil.

    • southerncooker on April 30, 2018

      I'm usually not a big mint fan and neither is my daughter but we both thought it worked in this salad. This salad definitely screams spring.

    • hirsheys on June 14, 2018

      Really tasty - amounts flexible. Would also be good with pecans (which I have in stock more often than walnuts). I used breadcrumbs that I made out of pita bread and aleppo pepper.

    • Lepa on March 07, 2018

      This is very good. I forgot to add the mint but it was delicious without; I'm sure it would be even better with. Do make a point of heeding the book's advice and eat some raw asparagus when it first appears. This is a fabulous way to make that happen.

  • Asparagus, nettle, and green garlic frittata

    • westminstr on May 10, 2018

      subbed radish greens for the nettles and ramps for the green garlic. also mixed the feta into the eggs. it was quite nice! loved the instructions to thinly slice the asparagus.

  • English pea toast

    • SheilaS on April 26, 2018

      This is quite nice, I'd say more than the sum of its parts, especially with fresh, sweet spring peas. Though it's not finger food, unless you want to chase down a bunch of peas rolling around on your floor. I added a soft-boiled egg on top to turn it into a breakfast or brunch entree.

  • English pea and pickled carrot salsa verde

    • SheilaS on April 26, 2018

      This is a great variation on the standard peas & carrots vegetable side dish. The recipe notes suggest trying other pickled vegetables "the more the merrier" so I added some sliced peperoncini and felt they provided a needed punch to the dish.

  • English peas with prosciutto and new potatoes

    • SheilaS on June 23, 2018

      This was delicious with some soft boiled eggs!

    • southerncooker on May 04, 2018

      I used frozen peas and it was delicious. I bet it'd be even better with fresh peas.

    • e_ballad on November 15, 2017

      A very simple dish, the saltiness of the prosciutto was fantastic against the sweetness of the peas. Devoured by the kiddo.

    • purrviciouz on March 28, 2018

      I made this as a main and added a hard boiled egg. I'd poach or fry the egg next time. Would be a great side or party dish or as suggested, a hash. I loved the brightness of the mint. Subbed pancetta for the prosciutto.

    • Lsblackburn1 on July 01, 2018

      I made the pasta version for a fresh and yummy dinner. Don’t skimp on the mint; that’s what elevates this and makes it unique.

  • English peas with prosciutto and new potato hash

    • SheilaS on June 23, 2018

      On my first attempt, I found it difficult to mash the potatoes and peas in the pan sufficiently to get a hash that would hold together well enough to turn several times as described in the recipe but the crispy bits were absolutely delicious!

  • Couscous with English peas, apricots, and lamb meatballs

    • SheilaS on April 26, 2018

      This is excellent and unlike many of the recipes in the book, the three components (couscous, meatballs and yogurt sauce) make a full meal. With all the mint & scallions, the yogurt sauce isn't really drizzle-able like the recipe says but it is delicious and I would make extra next time.

    • bwhip on April 06, 2018

      Delightful! We really enjoyed this dish. A little bit of work to put together, but I split it over two nights as the recipe suggested one could do. Lovely mix of flavors and textures. We'll definitely make this one again.

  • Smashed fava beans, pecorino, and mint on toast

    • SheilaS on April 28, 2018

      I would usually make a fava bean crostini by tossing the same ingredients used in this recipe (except for the green garlic), and piling them on garlic-rubbed toasts and using shaved rather than grated Pecorino Romano. The smashed beans make for a more tidy eating experience. Delicious either way.

  • Fava, farro, pecorino, and salami salad

    • SheilaS on September 18, 2018

      Kind of like eating an antipasto platter in a salad bowl, it's a salad that will be fun to play with. I used spelt instead of farro, Point Reyes Toma instead of pecorino fresco and frozen fava beans instead of fresh. I'm sure fresh favas would be great but edamame or any number of other beans would work. This is dressed very simply with red wine vinegar and olive oil and the sweet/tart flavor of the Katz brand vinegar that McFadden recommends added a lot. I found the specified amount of salt to be too much and will dial back next time.

    • purrviciouz on April 05, 2018

      Great combination of flavors and textures. Will make again subbing a different vegetable when fava is not in season and will try doubling the herbs.

    • ldtrieb on May 14, 2018

      Spring in a bite! I rubbed a cut young garlic on the toast instead of adding it to the salad.

  • Fava and pistachio pesto on pasta

    • hashi on July 03, 2018

      So delicious. The pesto is creamy, nutty, earthy, and full of flavorful. I threw it on some whole wheat penne - it stood up really well. Totally worth the fava shelling effort.

    • Lsblackburn1 on June 22, 2018

      So I thought I’d just whip up a quick pesto, go out for happy hour and come back and toss it with some pasta. A closer reading of the recipe told me that wasn’t gonna happen. More work but very tasty.

    • SheilaS on April 27, 2018

      The combination of blanched and cooked garlic plus the sweet, nutty favas and pistachios give this pesto a rich, mellow flavor that's quite different from the bracing sharpness I expect from traditional basil pesto. This is excellent as is and would be delicious with some shrimp or seared scallops on top. The recipe has you blanch the basil and half the garlic. The other 2 cloves of garlic are gently cooked in olive oil with red chile flakes and are never called for again in the recipe. I just threw it in at the end. Peeling fresh fava beans is a pain but this dish is worth the effort.

  • Fava beans, cilantro, new potatoes and baked eggs

    • SheilaS on April 30, 2018

      This was good and a very different way to use fresh fava beans compared to the other recipes in the book. For my taste, a full tablespoon of smoked paprika is a bit heavy handed for 4 servings. My diced tomatoes had very little extra juice so I needed to add some water to make it more of a sauce.

  • Little gems with lemon cream, spring onion, radish, and mint

    • anya_sf on August 30, 2018

      The lemon cream was outstanding with the little gem lettuce. Bibb or butter lettuce would also be good. I only used 2 scallions, and still found the raw onion flavor to be a bit strong, even after soaking, but I'm sensitive to that. I omitted the radishes (couldn't find any at the farmers' market). The mint was nice, and the sunflower seeds were a delicious addition. I think small croutons would work better than the dried breadcrumbs.

  • Butter lettuce with new potatoes, eggs, and pancetta vinaigrette

    • bwhip on June 10, 2017

      Excellent! Quite easy to put together. Pancetta vinaigrette? Sounded odd, but it was great. Great dish for spring. We'll make this again for sure.

    • SheilaS on June 23, 2018

      I just love the contrast between the rich pancetta vinaigrette-dressed potatoes and the fresh butter lettuce. The parsley leaves add the perfect bit of bitter green flavor and the pickled onions p 59 bring both sweetness and a sharp acidity. Don't skip the onions. Excellent salad!

    • southerncooker on April 03, 2018

      Daughter and I enjoyed this one.

    • meggan on July 24, 2018

      Didn't use the pickled onions but will add next time. Also, had to use prosciutto instead of pancetta.

  • Agrodolce ramps on grilled bread

    • VineTomato on June 04, 2017

      A very pleasant lunch. Substituted spring onions, garlic and leeks for the ramps. I grilled the spring onion on a griddle. Fried the leeks, garlic and chilli flakes in a little olive oil. I also chopped up the green tops of spring onion and added at the end. The whipped ricotta was a bit loose and would have preferred more flavour, maybe a dash of lemon juice.

  • Charred scallion salsa verde

    • SheilaS on June 23, 2018

      The scallions get charred all over by putting them into a hot, heavy skillet and then putting another pan on top to flatten them. I perhaps went a bit too far - my scallions were well and truly charred but plenty of lemon zest and juice and fresh parsley brighten it all up. The recipe instructs the the parsley stems be chopped finely, like chives, and they add a nice texture. I served this with eggs but it would be good over a nice piece of fish or even on sandwiches. I'll certainly make this again if I find myself with extra scallions on hand.

  • Onions three ways, with 'nduja on grilled bread

    • SheilaS on September 28, 2018

      I used roasted shallots and substituted blooming garlic chives for the garlic scapes suggested in the header notes. 'Nduja on grilled bread is pretty good all by itself. So are roasted onions on grilled bread. Together, they are very good, although I found the caramelized scallions and chives were a little awkward to eat - the longer pieces tend to pull off the toast and land on your chin when you take a bite. They look pretty, but I'd probably give all the onions a rough chop before piling them on the toast.

  • Radishes with tonnato, sunflower seeds, and lemon

    • SheilaS on January 18, 2018

      I am not the biggest radish lover but I just happily lunched on a big ol' bowl of radishes in the form of this dish. I made a few minor modifications: subbed slivered almonds for the sunflower seeds and served it all on a bed of greens.

    • Lepa on November 22, 2017

      This was amazing. It wasn't quite as pretty as the picture once I mixed it all together but it was astonishingly good. Even my kids loved it. This was the first recipe I've tried in this book and now I can't wait to make more!

  • Roasted radishes with brown butter, chile, and honey

    • SheilaS on July 27, 2018

      The roasted radishes get started on the stovetop, then move to the oven and get finished back on the stove with a dab of butter and a splash of red wine vinegar and drizzle of honey. This gives them a lot more flavor than I got from the grilled radish salad that's also in this chapter

  • Sugar snap peas with pickled cherries and peanuts

    • SheilaS on June 23, 2018

      Another one of Joshua McFadden's combinations that I never would have come up with on my own but which combine to make an interesting salad. The pickled cherries are the star of the show, and the main source of tartness so it's good to have a piece in almost every bite. The recipe for the pickled cherries is on p 58. I gave them a week in brine before using them.

  • Sugar snap pea and new potato salad with crumbled egg and sardines

    • SheilaS on June 23, 2018

      Very delicious, lemony, pleasantly fishy dish along the lines of a Niçoise salad. The radishes weren't called for in the recipe but did appear in the photo in the book AND in my crisper drawer so I threw one in. My sardines were packed in olive oil so I used some of that. As is my custom, I used half the specified amount of salt and less olive oil. Since the recipe calls for soft boiled eggs, I didn't try to "crumble" them but used a knife. The portion as given in the recipe is generous for a first course but not quite enough for a main, at least for me.

    • clcorbi on June 16, 2017

      Unfortunately, this was a fail for us. First and most problematic is the amount of olive oil added to this salad--1/2c. We only used 1/4c and still found it to be too much. Between all of the lemon juice and the massive amount of olive oil, the salad is swimming in murky, sardine-colored dressing, which looks disturbingly unappetizing. I even weighed all the veggies to make sure I was using the correct amounts, so I don't think this was a case of user error. The author says in the headnote that the salad will absorb all the extra liquid, and that was not the case at all. I think slicing or crushing the new potatoes rather than leaving them whole would have helped with this, but he specifically instructs to leave them whole. Anyway, the other problem for me was the soft-boiled eggs. The photo shows chunks of firm egg yolks, which I would have preferred, because the liquid yolks made the dressing situation even worse and more gloppy. The flavor of this salad was decent, but never again.

    • Micu on May 01, 2018

      This is the first recipe I tried from this beautiful looking book. The picture in the book has sliced radishes in it - no such thing in the ingredients list. 250 g potatoes and an equal amount of sugar snaps for 4 people? 2 teaspoons of chili flakes on this amount of food? This doesn't seem right...

  • Pasta alla gricia with slivered sugar snap peas

    • Frenchfoodie on July 18, 2018

      Made with sugar snap peas and I loved it, even with a reduction of 1/3 pepper in the butter to allow for toddler tastebuds.

    • clcorbi on June 14, 2018

      Made this as written with sugar snap peas, and we really did not like it. I agree that it would be delicious with a vegetable like asparagus--the flavor was very good--but we didn't like the snappy texture of so many peas against the pasta. It felt like too many vegetables compared to the amount of pasta. With some adjustments, I might repeat this, though. The cacio e pepe butter is to die for.

    • SheilaS on February 23, 2018

      I love this pasta - it's almost equal parts pasta & vegetables. It uses the Cacio e Pepe Butter on p 34. Once that is made, this pasta comes together very quickly. Edited to add that I've made this with asparagus, slicing thinly on a diagonal as for the sugar snaps, and it was delicious.

  • Beet slaw with pistachios and raisins

    • SheilaS on February 23, 2018

      One of my favorite recipes from this book. Since the beets are served raw, it would be best to avoid large, older beets and save this for the young, springtime beets.

    • Lepa on February 25, 2018

      Wow, this salad is brilliant. My family, which is full of beet skeptics, wolfed this down and kept talking about how good it was with each bite. My eight year old wrote a note in the book reminding me to make it again because he loved it so. This is the first time he has eaten beets willingly. Drop everything and make this salad. It really is that good!

  • Roasted beets, avocado, and sunflower seeds

    • saarwouters on July 20, 2018

      Loved it and served it as dinner with the tomato/melon/burrata salad from the same book, and some bread. I did find the amount of scallions a bit much to my taste, so I used a bit less. Leftovers were lovely the next day for lunch.

    • VineTomato on June 29, 2017

      Super healthy but still felt a bit hungry afterwards - the recipe serves 4 but was just the two of us for dinner. You really need to love a beet for this salad to be worthwhile. I'm normally not a fan of vinegar but it worked well here and was very enjoyable. I didn't have beet tops so did a light saute of pea shoots. Loved the sunflower seeds.

    • SheilaS on September 19, 2018

      This is an interesting cross between a warm side dish and a salad. The beet greens get sautéed in olive oil, then marinated with vinegar along with the warm beets. I added a sprinkle of feta because I thought it needed a little something and didn't want to turn the avocado to mush by mixing too much more.

    • Foodo on July 27, 2017

      Delicious! I broke the beets into three parts bulb, stem, leaves. I sliced the bulb and grilled in a foil pack with onions and garlic, and did the same with the stems in a separate pack. When they were finished I mixed them in with the leaves - wilted them perfectly. I also added cooked farro to the salad to make it a little more substantial.

  • Grilled carrots, steak, and red onion with spicy fish-sauce sauce

    • VineTomato on July 03, 2017

      I was very much looking forward to this - it sounded totally delicious. Whilst it was pleasant I'm not sure I will make it again. I roasted my carrots and onions in the oven and must say I do prefer them to be tossed in some olive oil first - perhaps I should have tried them on the griddle pan. The herbs are a bit too much with the spicy fish sauce - I think I would have preferred some plain spinach leaves. It was also way too salty - I suggest leaving out step to salt herbs when adding the lime.

    • clcorbi on June 04, 2017

      Wow, is this a good salad. Five stars. If more of the recipes in this book turn out this well, I'm buying a copy for sure. I live in an apartment with nary a grill in sight, so I cooked my steak (ribeye) using Kenji Lopez-Alt's pan-searing method. I pan-fried the carrots and onions too, using a dry pan with no oil per the author's grilling suggestion. The carrots did take a while cooked like this, but the result--charred on the outside, soft throughout--was undeniably tasty. I used a mix of equal parts mint and basil for my herbs, which was a really nice combo and went great with the fish sauce sauce. We had almost no leftovers (this salad serves two, but we ate it with other dishes), but the small amount that was left tasted great the next day, making me think this would be an ideal recipe to double for lunches. Yum. Oh, and I also garnished the salad with a large amount of sesame seeds, which we enjoyed both for the appearance and flavor.

  • Pan-roasted carrots with carrot-top salsa verde, avocado, and seared squid

    • paulabee on July 16, 2017

      excellent balance of flavors; the finished product was so vibrant! the recipe calls for "hot sauce such as sriracha;" I used harissa as it seemed like it would go well with the other flavors in the dish (parsley, mint, lemon, peperoncini, etc). Light but satisfying dinner for a hot summer night.

    • clcorbi on October 10, 2017

      I agree that the flavors are really nice and vibrant here--the carrot top pesto is really delicious. We loved the squid in this too. But I had a couple of issues with this dish. First, I think the carrots would have had a much nicer texture, and been easier to cook, if they'd just been roasted. He has several carrot recipes that involve pan-searing, and I have found it takes forever and just doesn't give as nice a result as throwing them under the broiler. I think a bit of crunch from nice, long-roasted carrots would have been welcome here. Second, there is way too much carrot pesto/olive oil/liquid in this dish compared to the proportion of carrots and squid. I have noticed this from several recipes in the book--we even decreased the olive oil by about half, and the salad was still swimming. Next time, I'd make the full amount of pesto and keep some to the side to use on another dish (like fried eggs!). With those caveats, I'd recommend making this, as it is very bright and tasty.

    • Lepa on March 11, 2018

      This was very good. I think it would be fine without the squid, which was a nice protein but didn't add much to the dish. The flavors were lovely.

  • Lamb ragu with carrots and green garlic

    • clcorbi on June 19, 2017

      Very nice. As soon as I saw garlic scapes at my farmer's market I knew I needed to give this a try. The recipe as written is a bit too salty--I decreased the total amount of salt by .5t and it was still bordering on too much once all the cheese was added. Next time I'd decrease by 1t and add salt back as needed at the end. I also think this sauce could benefit from a dollop of tomato paste simmered in at the beginning, with the veggies. It seemed like it was wanting some extra savory flavor. I simmered for a bit over 45min and added beef stock as needed when the sauce got too dry. The result is super delicious and rich from the pat of butter and grated cheese added at the end. One thing to point out--the recipe only calls for 1/2lb of pasta, which is way too little! We have enough sauce for at least 1 1/2lb. Not complaining, since it's delicious and will freeze well, but just a note that you will get a ton of sauce (which makes sense with the amount of lamb and veggies involved).

    • MmeFleiss on October 22, 2017

      Delicious. He states in the headnotes that the green garlic can be substituted with a lot less regular garlic. I halved the sauce and doubled the amount of pasta to serve four people.

    • SheilaS on April 30, 2018

      Lots of flavor for a quick and easy dish. I used half the amount of lamb (1 lb ground lamb for 4 servings instead of 2 lbs as written) but kept all the other ingredient amounts as in the recipe and was happy with those proportions. I also added 2 T of sun-dried tomato purée before adding the liquid and starting the simmer. I don't usually put pasta and salad on the same plate but I served this with the Celery Puntarelle-Style on p 146 in this book and was happy to have something fresh, crisp and green on the plate.

  • Celery salad with dates, almonds, and Parmigiano

    • Yildiz100 on September 25, 2017

      So good. The dates and almonds go together wonderfully and the celery keeps your palate constantly refreshed so you can appreciate them. Not sure if it really needs the parm though. I may try without. Also calls for more lemon and olive oil than necessary-add to taste.

    • MmeFleiss on September 21, 2017

      We found this odd, but quite tasty. The bites with dates were my favorite.

  • Celery puntarelle-style

    • SheilaS on April 30, 2018

      Quick and delicious salad with flavors that remind me of a Caesar salad - anchovy, garlic, lemon, Parmesan, croutons - but with no egg and relatively little oil, it's fairly light. Lots of flavor and texture from the crisp celery and crunchy croutons. I served this along with the Lamb Ragu with Carrots and Green Garlic and it was a great pairing.

  • Celery, sausage, provolone, olives, and pickled peppers

    • westminstr on October 16, 2017

      I left out the sausage, toned down the vinegar (on account of missing sausage), subbed roasted peppers (on account of the kids), parm for provolone bc I couldn't find decent provolone. The pickled peppers are definitely better though roasted were acceptable (added pickled to the adult portion). The parm flavor got lost in the salad in future if provolone isn't available I would go with grana padano. It was still a good salad and even better the next day.

    • jenmacgregor18 on June 19, 2018

      It is just like an Italian submarine, as salad. I found a mild Italian sausage & a good provolone. Otherwise, I used what I had on hand: oregano instead of thyme & shallots instead of red onion...and mild pickled banana peppers. (I added a little extra hot pepper to my portion.) I think the color of the red onion, as written, would be better. Otherwise it is fantastic. I scarfed this down. And it looks like it will keep for a couple days too.

  • Celery, apple, and peanut salad

    • clcorbi on October 09, 2017

      Very easy to throw together, and the result is nice and crunchy and fresh-tasting. I used a poblano chile and didn't think it added much--I'd probably omit next time. The celery/apple combo was very nice though.

  • Cream of celery soup

    • Macnclaire on October 04, 2018

      If you love celery you'll love this soup. Find the greenest celery you can for this. I did not add cream to my portion and loved it!! Don't skip the garnish, it added texture, sweetness, and crunch. I added nigella seeds instead of celery seeds.

  • Celery gratin

    • jenmacgregor18 on July 13, 2018

      I never have used celery as the main ingredient. It's just something I always have in the crisper drawer to add a bit to other recipes. This is succulent & delicious way to treat it. I can see me making this again and again.

  • Braised celery and radicchio salad with perfect roast chicken

    • jenmacgregor18 on July 13, 2018

      I second bwhip's thumbs up. I did cheat and used a lemon pepper rotisserie chicken from Wegmans. But I did so knowing it is really good & there's quite a bit of jus included. This is excellent. I used the celery gratin instead of just braised celery; but I'm sure it's fantastic either way.

    • bwhip on June 11, 2017

      This was really delicious! Lovely combination of flavors and textures, with delicious lemon/thyme/rosemary roast chicken, and a radicchio salad with braised celery and homemade torn croutons, dressed with lemon juice and the au jus from the roast chicken. Not the simplest prep, but well worth it.

  • Smashed new potatoes with lemon and lots of olive oil

    • Lepa on July 14, 2018

      These were pretty good made with dill but I don't think I love the lemon with the potatoes. I grew up eating parsley potatoes, which are similar but contain parsley and no lemon, and I think I like them better.

    • SheilaS on June 23, 2018

      I usually associate mashed potatoes with Thanksgiving and gravy but these smashed potatoes were a quick, light and delicious alternative.

  • Potato and roasted cauliflower salad with olives, feta, and arugula

    • SheilaS on June 23, 2018

      I mostly followed the recipe but instead of using the food processor to whip the feta and olive oil into a creamy dressing, I just crumbled some feta over the potatoes and cauliflower while they were still warm. That pretty much melted into them and I crumbled a little more over the salad just before serving. I also added soft boiled eggs to make this more of a meal. Excellent salad!

    • Aggie92 on August 02, 2018

      Fantastic! Everyone loved this. Only used half the olive oil in the whipped feta and it was plenty. I would consider leaving out the arugula next time. It made the salad pretty but it was a bit of a weird texture for a potato salad. I think Italian parsley would be a great substitute. Needed some extra lemon juice and a good sprinkling of salt to really make the flavors sing. Will definitely make this again.

    • anya_sf on September 01, 2018

      I omitted the pepperoncini and red pepper flakes. My cauliflower was larger than a pound, but the ingredient proportions are pretty flexible. I soaked the red onion in ice water for 10 min to reduce the bite (I'm not a fan of raw onion). I thought the oil in the feta was helpful, since the salad was fairly dry before adding that. We loved this salad!

    • sosayi on July 09, 2018

      Really delicious, even when forgetting to add the arugula that had been in the refrigerator. I did make the whipped feta dressing, but might not in the future. I actually had to add extra oil and lemon because it was so dry, so perhaps the way the others did it is better! Would make again.

    • Lsblackburn1 on July 04, 2018

      Doubled this for a party. Also just let feta melt in with the roasted cauliflower and didn’t add extra oil because there seemed to be enough. Someone said it was one of the best things she’d ever eaten, so I guess it was a hit!

  • Sautéed turnips with prunes and radicchio

    • SheilaS on June 23, 2018

      Nice flavor contrasts between the sweet, earthy turnips, sweet-tart prunes (they are marinated briefly in balsamic vinegar) and slightly bitter radicchio and turnip greens.

  • Pan-steamed broccoli with sesame seeds, Parmigiano, and lemon

    • Aggie92 on August 02, 2018

      Delicious. Made the variation with mixed vegetables since I was short on broccoli. Used carrot coins, sliced mini peppers, and broccoli. Also had to substitute pecorino cheese for the Parmesan. Can’t wait to try the broccoli rabe variation too.

    • Lepa on May 13, 2018

      I made the broccoli rabe version with olives and capers and it was delicious. I omitted the parmesan cheese and didn't miss it.

  • Rigatoni with broccoli and sausage

    • clcorbi on October 11, 2017

      Made for dinner last night--this was good, but not quite as good as I was expecting. I liked the idea of crisping the sausage patties and then breaking them apart, but in practice, once the broccoli rounds and garlic were added, the sausage stopped crisping because the pan got crowded. The sausage also didn't get cooked all the way through in the amount of time specified, which was fine--I just broke the patties apart and cooked them for longer, but I felt that the point of the technique was kind of defeated. As with the ragu recipe I made from this book, the amount of dry pasta called for didn't seem to be enough for the amount of sauce produced. I think .75lb of dry rigatoni would have been a better pasta/sauce ratio. Anyway, the finished dish was very tasty, and certainly weeknight friendly--it just wasn't anything earth-shattering.

    • sberes on October 01, 2018

      So good but I added too much salt to the noodles. Also would rather eat fresh, did not rewarm well. I bought ground Italian sausage not in casing .

  • "Chinese" beef and broccoli

    • clcorbi on August 01, 2017

      This was just okay to me. The flavor wasn't really "Chinese" enough to merit the name; it was actually sort of jarring how NOT Chinese the raisin vinaigrette tasted against the beef and broccoli. I felt like the combination just didn't go together. Of course, this is totally personal preference; my boyfriend liked the flavor of this dish a bit more than I did. I just wouldn't repeat it when I could make an actual Chinese stirfry. I will note that I decreased the amount of breadcrumbs to a little under 1/2c, and found that to be more than enough. I'm not really sure what function the breadcrumbs serve here, to begin with. They lose their crunch shortly after serving anyway. You could probably omit them entirely.

    • purrviciouz on July 20, 2018

      This isn't Chinese beef and broccoli. The only similarity it has to that dish are the 2 main ingredients. I loved this and can't wait to make it again. Rib eye is a rare treat for me (heh heh). His description of how to cook the steak was spot on and helpful since I don't have a ton of experience cooking meat and it turned out ideal for me. I toasted my breadcrumbs and they added a nice texture. I've tried a couple of his other recipes where the breadcrumbs weren't toasted and they became kinda soggy so I prefer toasted.

    • Nlynn on June 08, 2018

      Tasty and simple. Used regular rib eye (not aged). Great way to make steak and broccoli. Could use any vinaigrette to finish this. I did not use bread crumbs since I did not think they would make an impact here.

    • anya_sf on August 23, 2018

      Simple and delicious. Since the broccoli stems are sliced so thinly, I cut the florets very small as well, so the total cooking time was shorter than stated. I was skeptical about the vinaigrette (especially the raisins), but it was really good. I served this over farro. The breadcrumbs didn't add much. To me, this wasn't remotely "Chinese", but my family really liked it.

  • Broccoli rabe, mozzarella, anchovy, and spicy tomato

    • Lepa on February 24, 2018

      Only make this if you are a committed fan of broccoli rabe. This treatment does nothing to tame the bitter quality of the vegetable that I love- and it is glorious. I served it with a creamy lemon pasta so the kids would have something to eat and it was lovely with that but in an adult-centered meal I'd eat this with a large hunk of garlic bread and a glass of wine.

    • VineTomato on May 13, 2018

      Very simple dish to made. It feels decadent enough for a weekend dinner but still light enough to be considered fairly healthy! I love it when a recipe teaches me something new and the recommendation to drain your slices of mozarella between kitchen towel with a pot on top worked brilliantly - this stops the cheese from becoming rubbery when baked. I will be using the technique from now on. I added a sliced red chilli and increased the red pepper flakes - it was delicious but still not spice for my palate at least. I’ve not seen brocolli rabe here in the UK so made it with tenderstem which worked well - I reduced the stove cooking time and the brocolli was still a bit crunchy which is the way I like it.

    • SheilaS on September 19, 2018

      Quick, easy lunch or supper, delicious with some crusty bread and a glass of red wine

  • Roasted cauliflower, plums, sesame seeds, and yogurt

    • SheilaS on June 23, 2018

      As a way to use up leftover roasted cauliflower, this salad is an inventive option. The toasted sesame seeds bring out similar nutty flavor notes in the roasted cauliflower and contrast nicely with the sweet-tart plums and slightly bitter parsley leaves. If I'd had some, I might have served this on a bed of romaine or the crispy lettuce for a little more textural contrast. That said, I adore roasted cauliflower and think it's best nibbled straight from the oven - golden and a little crisp on the outside, piping hot and tender inside. In my book, cooling it down and dousing it with lemon juice and yogurt does it no favors. Tossing lovely ripe plum pieces along with the above as I tasted and adjusted the seasonings made both of them look bruised and beaten and turned everything faintly pink.

    • patioweather on August 27, 2018

      Everyone enjoyed this and went back for seconds. It also looked great, maybe because I used sugar plums which didn't bleed their color. The nuttiness of the roasted cauliflower contrasted well with the sweetness of the fruit. The yogurt seems to serve to tone all of these really strong flavors down just a notch and make it more balanced.

  • Cauliflower ragu

    • lizbot2000 on July 17, 2017

      This took a while to cook but most of that time was hands-off, so overall it was pretty easy to make. If I were to do it over, I'd add more red pepper flakes.

    • Rradishes on November 30, 2017

      This was good, but butter and lemon really add a lot of flavor.

    • mlbatt on September 26, 2018

      I added about a cup of frozen peas for color and used some vegetable broth instead of the first cup of water to cook the cauliflower. The rotini was whole wheat. The dish was quite nice but the yield was much more than 4 servings. We'll have leftovers for days (hopefully it won't get funky too soon). McFadden advises to season this well - and it's a valid point; this recipe could be quite bland. So be sure to use best quality ingredients (my super-hot Penzey's chili flakes and fresh rosemary from our yard made the dish). Will make it again but probably 1/2 the recipe for just the two of us.

  • Cauliflower steak with provolone and pickled peppers

    • Lepa on March 11, 2018

      This was delicious. I couldn't stop eating the amazing topping. I highly recommend this dish.

    • Wojtanowski on July 11, 2018

      Excellent...easy for a dinner party...rave reviews

  • Baked cauliflower with salt cod, currants, and pine nuts

    • Lepa on May 13, 2018

      We had a Six Seasons- themed Mothers Day dinner with friends and this was the star of the party. Everybody loved it. Please note that it took thirty minutes (not twenty) for the cauliflower to cook in the oven.

    • SheilaS on June 23, 2018

      The recipe calls for a pound of salt cod and 3/4 lb of cauliflower, which he says is a small head of cauliflower. I followed that instruction but would have preferred more cauliflower, allowing the cod to be more of a seasoning but it was still very good and I'll make it again.

  • Fried cauliflower with spicy fish-sauce sauce

    • SheilaS on September 19, 2018

      The recipe calls for deep frying the cauliflower florets (not breaded or battered, just dropped into the oil) until they are dark brown. I don't usually deep fry things so I made a variation with roasted cauliflower instead.

  • Cucumbers, celery, apricots, and pistachios

    • SheilaS on July 21, 2018

      Made with celery fresh from the farmers market, this salad was excellent - easy to toss together and tons of flavors and textures. Would be excellent with a simple roasted chicken or the like. The technique of plumping the dried apricots in red wine vinegar with a smashed garlic clove is a nice touch.

    • Lepa on May 13, 2018

      This was okay but certainly not worth all the prep and work.

  • Cucumbers, yogurt, rose, walnuts, and herbs

    • Emily Hope on September 05, 2018

      I've made this a couple of times and we really like it--with the caveat that I haven't had a chance to try with the rose water, as I didn't have any on hand. Still delicious--good acidity from the vinegar and crunch from the cucumber and the walnuts. With some french lentils on the side, makes a fast vegetarian summer meal. Picked up the lentils suggestion from 101 Cookbooks, which also has the recipe: www.101cookbooks.com/cucumber-salad-recipe/

  • Cucumbers, scallions, mint, and dried chiles

    • SheilaS on June 23, 2018

      This is an easy, light, fresh salad. No great revelation but still a little different and I'll play around with it again using other varieties of cucumber. The white wine vinegar (I used the Katz late-harvest Sauvignon Blanc vinegar the book recommends) is a change from the rice vinegar I usually use.

    • clcorbi on July 31, 2017

      This salad isn't really earth-shattering, but it's fast, tasty, and refreshing. A nice quick side which is a good foil to a richer main course. I substituted red wine vinegar for white, and eyeballed how much olive oil to add rather than using a full 1/4c.

  • String beans, pickled beans, tomatoes, cucumbers, and olives on tonnato

    • saarwouters on July 22, 2018

      I loved it too. I didn't make the pickled beans, but I didn't miss them (maybe because of the vinegar in the dish, which makes it 'tart'). Served it as a side with grilled fish.

    • Lepa on March 11, 2018

      This is stunning. It makes an enormous platter and every bite is absolutely perfect.

    • SheilaS on July 21, 2018

      Great main dish salad. Every bite is a little different: tender/crisp string beans, crunchy pickled wax beans p 59 that actually add a sweet element, tart tomatoes, peppery arugula and fragrant basil, salty olives, sharp, crunchy red onion all of which get bathed in delicious tonnato. I skipped the optional croutons in favor of some crusty bread but if you're not doing bread on the side they do add a welcome crunch.

  • Roasted string beans and scallions with pine nut vinaigrette

    • SheilaS on July 25, 2018

      This is a very flavorful side dish that can easily be the star of the plate. I used a mix of green beans and yellow wax beans. Along with the scallions, they get tossed with olive oil, S&P and roasted until softened with a bit of char here and there. They're tossed with a little red wine vinegar and allowed to cool down before being mixed with the pine nut vinaigrette, mint, basil and pine nuts. I thought the portion size was on the large side (1.5 lbs beans+ 3 bunches scallions/4 servings) and I did use less scallions but everything was gobbled up and I look forward to making this again.

    • Lepa on March 08, 2018

      I was skeptical that the green beans I had would become tender enough when roasted. They mostly did but I am guessing this would be better with very tender beans. Mine were cooked but had some unpleasant tough bits. Similarly, the scallions were chewy and difficult to eat. The pine nut vinaigrette was delicious and the flavor of the salad once mixed together was delicious.

  • Green bean, tuna, and mushroom "casserole"

    • Lepa on October 29, 2018

      I loved this dish. There are several components but it's not particularly complicated and the flavor and textures were lovely. I used a mixture of mushrooms: maitake, shiitake and baby bellas.

    • Lsblackburn1 on August 20, 2018

      This was definitely not light, but certainly delicious. I threw the sautéed garlic back into the dish which was even yummier! Had a very retro appeal to it.

    • SheilaS on August 25, 2018

      This calls for wild mushrooms, which don't happen in SoCal in the summer when green beans are in season so I added a handful of porcini mushrooms to the readily available creminis. I gave the porcinis a brief soak in a little of the boiling bean water and then added the soaking liquid back to the pan when I added the cream. I added extra lemon juice but might have preferred the added complexity of a bit of sherry or vermouth and will try that next time.

  • Grilled wax and green beans with tomatoes, basil, and spicy fish-sauce sauce

    • SheilaS on July 31, 2018

      I really enjoyed the charred flavor on the beans and scallions. Don't be afraid to get some color on them!

    • Lzeleny on July 22, 2018

      Very good. Accompanied grilled lamb chops, great summertime side dish.

    • ruth115 on August 09, 2018

      The veg need to be blackened, become almost toffeeish and the dressing is zingy. Delish.

  • Squash ribbons with tomatoes, peanuts, basil, mint, and spicy fish-sauce sauce

    • Lepa on May 13, 2018

      The flavors in this salad were excellent and the texture of the squash was lovely. I'm not crazy about zucchini and this treatment was more tasty than others I have tried. The dish did get a bit soupy so I might try to drain the squash more next time after salting it.

    • lizbot2000 on July 17, 2017

      I thought this was fantastic. A really excellent summery dish and pretty easy to make. We fried up some tofu until it was super crispy and tossed it in with everything else, which turned out really well.

    • bwhip on July 18, 2017

      I really enjoyed this. Thought it was just a perfect dish for a summer evening, with a really interesting mix of unique flavors. My wife found it too salty, but I thought it was great! The only change I made was using toasted pine nuts instead of peanuts.

  • Grilled summer squash with caper-raisin vinaigrette

    • SheilaS on September 19, 2018

      That caper-raisin vinaigrette - not sure why anchovy isn't in the name since it uses a whole tin of them 1f643.png - isn't the prettiest sauce but it sure packs a lot of flavor and turns a simple dish of grilled squash and fresh tomatoes into something very special. I'll certainly make this again and put that sauce on everything!

  • Squash and "tuna melt" casserole

    • SheilaS on July 21, 2018

      The casserole was a bit salty for my taste. The squash are salted to draw out excess moisture and I blotted them well but should have given them a quick rinse first. This would probably be successful made with old grocery store zucchini but the flavor and texture of the farm-fresh squash make it pretty special.

    • gastronom on August 26, 2017

      Delicious combination, even without the scallions which were not available & I had to substitute za'atar for thyme. Still worked well, though I had to broil it in the end to have it resemble the fabulous picture.

    • MollyB on August 23, 2018

      I was very disappointed in this recipe, and ended up just tossing the leftovers. The poor results may have been due to the mediocre tuna I used, which was all I could find at my grocery store and I think the taste of it did not work in the dish at all. I'd recommend using high quality tuna if you are making this.

    • Rinshin on November 12, 2017

      This was ok, but not something I would make again unless I changed it up to add more taste elements. The initial cooking of zucchini took about 20 min instead of 15 although I was using small zucchini. It's a very easy recipe but I did not feel "the tuna melt elation." Basically, zucchini, small amount of sauteed green onion, tuna flakes topped with cheddar cheese. There are other zucchini recipes I like better and others I want to to try.

    • VineTomato on June 29, 2017

      This dish is surprisingly good. We loved it and I'm already planning to make it again - I feel a tuna melt addiction coming on. We don't get a great selection of summer squash in the supermarkets in the UK - no gem squash or pattypans - I wonder why - we grew up with an abundance of these in South Africa. I used butternut squash and courgette which worked brilliantly. Sweating the courgettes is a technique I will use again and then roasting without any oil worked brilliantly too. I roasted the butternut separately with some olive oil, salt and pepper. This is a lovely replacement for my less healthy tuna casserole that contains pasta and cream!

    • southerncooker on July 23, 2018

      I got a variety of great squash - zucchini, patty pan and yellow and I'd been wanting to try this. Daughter and I enjoyed it although she thought a bit on the salty side. Next time I'd take a hint from someone's note to maybe rinse after letting the squash sit after salting.

    • anya_sf on August 30, 2018

      It was good, not great. I substituted dill for thyme. I used probably 2 lbs zucchini/summer squash, salted 3 hours, then rinsed and dried - didn't want to risk having it too salty - it ended up perfect. The squash roasted fine in 15 minutes, and the whole thing was warm with melty cheese in another 15. So it didn't require a lot of effort. The flavors were fine together, but the whole thing didn't meld the way I'd hoped.

    • purrviciouz on August 13, 2018

      I was surprised at how much I enjoyed this. I loved the flavor of the scallion mixture and will use it in scrambled eggs or an egg bake in the future. Instead of reheating my leftovers at work (because of the tuna) I let it come to room temp and I actually preferred that to fresh from the oven.

    • Rradishes on May 03, 2018

      This was just ok. However, I did not salt and drain the squash for 2 hours as the recipe suggested, which may be a big improvement. Otherwise the dish came out soggy and a little bland. I would want to repeat it with some additions just not sure what yet.

  • Raw corn with walnuts, mint, and chiles

    • SheilaS on July 21, 2018

      The header notes for this recipe say it's inspired by the classic Mexican grilled corn on the cob served with chile powder, lime, mayo and Cotija cheese. As a salad, the fresh corn is so sweet that it's a much more delicate flavor profile. The crostini variation with charred bread and whipped ricotta comes closer to the Mexican street corn flavor profile. I added a sprinkle of dried chile to enhance that. I highly recommend trying that variation.

  • Raw corn with walnuts, mint, and chile crostini

    • SheilaS on July 21, 2018

      Love this! The header notes for this recipe say it's inspired by the classic Mexican grilled corn on the cob served with chile powder, lime, mayo and Cotija cheese. As a salad, the fresh corn is so sweet that it's a much more delicate flavor profile. This crostini variation with charred bread and whipped ricotta comes closer to the Mexican street corn flavor profile. I added a sprinkle of dried chile to enhance that.

  • Raw corn salsa

    • Lzeleny on July 22, 2018

      Made without the cheese as a topping for grilled mussels with salami or chorizo. Cheese would have been good too.

  • Corn and tomato salad with torn croutons

    • sosayi on July 26, 2018

      Great, summery bread salad. I used grilled corn and roasted tomatoes (husband isn't a fan of raw ones) and then added some white beans, but otherwise followed the recipe. I might cut the red wine vinegar to 3 tbl to start next time (from 4), as I felt it was a tad too acidic, but we still loved the whole thing. Toasting the bread makes leftovers holdup really well, too.

    • Lepa on July 25, 2018

      This was very good but tasted a bit sweet. I blamed the fresh, raw corn but now realize that I forgot to add the parmesan, which I think would have balanced the flavors better. Nevertheless, my family rated this a 9/10 out of 10 so we will be making it again.

    • SheilaS on July 21, 2018

      It's worth waiting for farm-fresh sweet corn and heirloom tomatoes to make this salad. The mix of heirloom tomatoes I used was really delicious and made a big difference. The croutons, nuts and cheese add texture and flavor.

    • southerncooker on September 16, 2018

      Loved this raw corn salad. The torn croutons were delicious and I'll be making them again. I got a variety of small tomatoes of different colors to go in this dish. Loved the other ingredients in this one including the pistachios, red wine vinegar, Pecorino Romano and seasonings.

    • Aggie92 on July 23, 2018

      This was a huge hit with everyone at the dinner table. I grilled in-season grocery store corn and loved the slightly charred flavor it leant to the salad. I also omitted the croutons because I don’t like soggy leftovers. Well, that was a worthless worry, 4 of us cleaned the bowl and left nary a morsel. I did cut the olive oil back to 1/4 cup since I prefer a 1:1 vinegar:oil ratio.

    • Astrid5555 on September 12, 2018

      Now that I made the torn croutons last night I finally had an excuse to also cook this salad. I used grilled corn and did not add the scallions (don‘t care much for raw ones), apart from that followed the recipe as written. Delicious!

  • Sautéed corn with fresh chiles, radishes, and pine nuts

    • clcorbi on September 01, 2017

      Very fast and easy, but flavorful side dish. I omitted the pine nuts because I didn't have any and didn't miss them--the radishes provided enough crunch to me.

  • Grilled corn with alla diavola butter and pecorino

    • SheilaS on July 21, 2018

      I really like the Alla Diavola butter p 33 and this was very good but grilling fresh, tender sweet corn seems to take some of the "pop" out of the kernels - they don't quite burst when your teeth hit them they way they do if you just steam or microwave them lightly.

  • Corn, tomatoes, and clams on grilled bread, knife-and-fork-style

    • DKennedy on October 16, 2017

      This recipe takes about 5 minutes to get on the table (once mis en plas is done) and is probably among the best dishes I've ever eaten.

    • VineTomato on December 02, 2017

      Nice but nothing extra special. I used frozen clams, fresh I think would have made it a bit more special. Next time will cut down on oil and butter - perhaps adding clams to the sweet corn and tomato broth in Hugh’s River Cottage Light and Easy? This could be a nice fast day meal without the oil, butter and bread.

  • Corn fritters with pickled chiles

    • MollyB on August 13, 2018

      Very good but quite filling (even made with mediocre corn). We served them with a spinach salad for dinner. I wasn't sure about the recommendation to serve them with compound butter, so I served them with a cucumber yogurt sauce I had in the fridge, and that seemed just right. The yogurt nicely offset the heat of the chiles. Like clcorbi, I had pretty hot pickled chiles (from the Six Seasons recipe), so I only used half of what the recipe called for, and that worked well.

    • clcorbi on August 25, 2017

      These are really delicious. Definitely not healthy--we ate them for dinner with fried eggs and a side salad, and while it was an amazing meal, it was much richer than what we'd normally have. I made a half recipe to serve two people, and the only change I made was to reduce the amount of pickled chilis--I was using some extremely hot Sichuan pickled chilis, and I knew 1/3c of them would be overkill. So I used half that, and the fritters were perfect--spicy but you could still taste all of the other flavors, too. The added cheese makes these extremely rich and delicious. I also pan-fried them rather than deep-frying, which worked just fine. These would make a great appetizer. It would probably be better to serve them that way rather than as a full dinner.

  • Carta di musica with roasted eggplant spread, herbs, and ricotta salad

    • Lepa on May 13, 2018

      This was a nice flavor combination but the flat breads got a bit soggy after sitting for a few minutes, which ruined the effect.

    • SheilaS on August 05, 2018

      I agree with Lepa that the flavors and textures are great - I especially like the contrast between the herb "salad" dressed with lemon and olive oil and the creamy eggplant spread - but it's rather awkward to eat. The carta di musica crackers are very large. Breaking pieces off makes the salad fall off but a knife and fork seems silly. We just used our hands and it was delicious I found the carta di musica to stay crisp for a while, but they do eventually soften under the eggplant spread so I'd recommend leaving a good rim around the outside that will stay crispy. Served this with extra carta di musica crackers and eggplant spread, olives and roasted vegetables.

  • Roasted eggplant spread

    • Astrid5555 on August 14, 2017

      Delicious! Made with eggplants roasted in our wood-fired pizza oven. So good and very quick to make. A keeper!

    • Rradishes on December 11, 2017

      This was good and simple. I did have to up the vinegar quite a bit to get the dip more flavorful. It's tasty on a piece of good bread, but personally I still prefer the lemon+parsley+garlic combo for eggplant dips like in babaganoush.

  • Rigatoni and eggplant alla Norma

    • TonyInSeattle on July 31, 2017

      Delicious and easy ... easy enough for a weeknight meal. Be careful with the salt, though. I found that after salting the eggplant and the pasta water, I did not need anymore salt.

    • purrviciouz on August 13, 2018

      I wasn't in love with this although hubby loved it. The sauce was very thick and I think another pasta shape would be better here. I might add tomato paste and more pasta water to it next time.

  • Roasted pepper panzanella

    • patioweather on April 24, 2018

      I'm a pepper-skeptic, and even I really enjoyed this. There are few tricks though. REALLY roast the peppers. Our smaller ones were soft enough, but the larger ones were not. Also, when cutting the peppers and tearing the croutons, consider how much you can fit into "one bite". I will cut the peppers much smaller when making again so that I don't have pepper strips trailing off my fork.

  • Peperonata

    • Macnclaire on September 09, 2018

      Used a mix of 6 different kinds of peppers. Added castelvetrano olives just to warm through. Delicious spread.

    • etcjm on September 23, 2018

      cooked a much smaller portion as I didn't have that many peppers. I also had to pop in the oven instead of cooking on the hob - my hob just will not simmer! It all worked out fine though and it will be cooked again. Leftovers today with lamb were a treat.

    • Lepa on September 24, 2018

      This is luscious, especially slathered on a slice of grilled bread. I think it would be lovely with a poached egg, too.

    • SheilaS on September 11, 2018

      The flavor is excellent but I overcooked this waiting for the cherry tomatoes to burst. After ~ 45 min, I smushed them with a spoon, then had to cook further to reduce the liquid they released. Next time, I will add them earlier or cut them in half before adding or smash them after 5 or 10 min.

  • Red pepper, potato, and prosciutto frittata topped with ricotta

    • SheilaS on August 01, 2018

      I made a slightly more than 1/2-sized recipe in an 8" pan with 5 oz potatoes, 1.5 red bell peppers, 1.5 oz prosciutto, 7 scallions and 4 eggs. The dollops of ricotta make it special.

  • Beans on toast

    • SheilaS on August 30, 2018

      I make various versions of beans on toast and usually just scoop the beans on to the bread and mash them with a fork enough that they'll stay put. This is more complicated in asking that some of the beans be put in the food processor and spread on the toast like "frosting a cupcake" with whole beans spooned on top. A bit fussy for me and I wouldn't bother with it again but that garlic and rosemary infused olive oil makes it all delicious. I had this with fresh tomatoes, thin slices of pecorino and a few olives.

  • Risotto with shell beans, sausage, and bitter greens

    • Emily Hope on September 28, 2017

      This risotto was OK but I'm not sure it will be a repeat for us as written -- mashing the beans into the ingredients gave it a slight grainy texture that I just didn't care for. Texture would probably be fine if that step was left out, but in general the flavor was just OK. Made in the instant pot (hooray for Instant Pot risotto!) Served with a tomato/roasted pepper salad.

    • VineTomato on October 21, 2017

      Made with a few subs: borlotti beans (my new favorite ingredient!) instead of shell beans (which I don’t even know what they are) and we made a veggie version of this by adding some fried Quorn Swedish style ‘meat’balls at the end. It was nice but not amazing - probably lacking some flavor due to leaving out the Italian sausage. Noting Emily’s comment we did not crush the beans and I can’t imagine if we did that it would have been nicer. The Radicchio proved hard to come by (tried three different shops) and in the end, after all the effort we really didn’t like it! I may try this again with sausage ... maybe.

  • Tomato-rubbed grilled bread topped with tomato salad

    • SheilaS on July 21, 2018

      Delicious as an app or starter. Bread is grilled or toasted, rubbed with garlic, olive oil and tomato, spread with whipped ricotta and topped with more fresh tomatoes that have been marinated in red wine vinegar which adds a perfect contrast to the richness of the ricotta. I added a little confetti of basil.

  • Farro with tomatoes, raw corn, mint, basil, and scallions

    • SheilaS on July 21, 2018

      Nice seasonal salad. I lightened up on both the olive oil and salt to suit my taste. As written, the serving size is ample enough to be a main course. The farro benefits from a bit of time to absorb the flavors but that time is not kind to the croutons so I'd hold them out until ready to eat, especially if you foresee leftovers.

    • clkandel on May 28, 2018

      Loved this dish. Next time I'll probably leave the croutons out or just serve on the side to keep them extra crispy.

    • Macnclaire on September 03, 2018

      Using peak summer produce made this one super dish. I too loved the nutty flavor of the toasted farro. One change I made, I added 2-3 cloves of black garlic to the farro while it cooked, mashing it in after. It added a sweet, tangy, almost molasses-y flavor. I'm not a fan of refrigerated fresh tomatoes, but somehow the leftovers were tastier having marinated together. I always opt to add croutons to each individual serving to avoid them getting mushy.

    • bwhip on July 24, 2017

      Loved it! I'll always use the author's technique for cooking farro - toasting it a bit first with a little garlic and red pepper flakes. I used lightly roasted corn instead of raw, as I really like it that way and only noticed later that the recipe calls for raw corn (oops!). The blend of flavors and textures was wonderful. Looking forward to making this one again soon

  • Tomato, melon, and hot chile salad with burrata

    • saarwouters on July 20, 2018

      Wonderful summer salad. We make a simple caprese salad often, but the addition of pickled pepper and vinegar in this recipe really made it extra special! I couldn't find 'hot pickled peppers', so I just used normal ones, and added some dried hot chilli flakes.

    • SheilaS on July 31, 2018

      This was perfect for a hot evening. I used a super sweet and ripe Galia melon with red, yellow and gold heirloom tomatoes and a mix of purchased pepperoncini and Manzano chiles that I pickled per Six Seasons. I'd love to try this with a mix of different melons.

  • Israeli-spiced tomatoes, yogurt sauce, and chickpeas

    • SheilaS on August 24, 2018

      Highly recommended. The 3 components to this dish combine for a wonderful blend of flavors. Sliced tomatoes, marinated with a mix of ground cumin, coriander, sumac, garlic and salt. Yogurt sauce with cucumber, basil, mint, parsley and a few dashes of hot sauce. A chickpea, red onion and parsley salad dressed with red wine vinegar and olive oil.

    • etcjm on September 23, 2018

      I love this. Been 'cooked' 3 times already. Will be a mainstay on rotation. Do not be mean with the herbs!

  • Spaghetti with small tomatoes, garlic, basil, and chiles

    • Macnclaire on August 29, 2018

      Using peak season heirloom tomatoes this was pasta perfection for this house. I ate the leftovers the following day and was just as happy!

    • Frenchfoodie on July 18, 2018

      Just lovely, a mix of supermarket and farmers market cherry toms gave a nice variety of tomato flavours from jammy and mellow to bright acidity. My garlic took ages to soften though - probably the slowest part of the recipe!

    • patioweather on July 03, 2018

      Requires no chopping!

    • anya_sf on August 30, 2018

      Very tasty when made with peak-season cherry tomatoes. I omitted the red pepper flakes as my son doesn't like them. Skipped the breadcrumbs and served with whipped ricotta on top, which made the sauce deliciously creamy.

    • Lepa on August 30, 2018

      This is luscious and worth the hype. I was concerned that my garlic would burn and am tempted to cook it a bit less before adding the first batch of tomatoes next time. Everyone in my family loved this and the recipe barely made enough for the four of us but I suspect it wouldn't scale up well.

    • SheilaS on July 21, 2018

      In this recipe, the garlic, half of the tomatoes and basil get cooked down into a sauce while the rest are added to the pan as the pasta finishes cooking in the sauce so you get both cooked and fresh flavors. I can't say it's head and shoulders better than other versions of I've made but it was quick, easy and very good.

  • Tomato soup with arugula, torn croutons, and pecorino

    • SheilaS on August 20, 2018

      If you're going to make soup with mid-summer tomatoes, this is probably the one you should make. There's a bit of onion, a little garlic, a dash of hot sauce but it's all about beautiful tomatoes, cooked for just 5 minutes and then puréed. The garnishes add texture and depth so don't skip them. I added a teaspoon of honey to balance the acid in the tomatoes but otherwise made it as written.

    • Yildiz100 on September 29, 2017

      I was super skeptical about this because it is cooked for such a short time and because it has no added water, but it turned out pretty well. It is weirdly in between cooked and raw and I am not sure that was a good thing. The author does not instruct you to peel the tomatoes which concerned me, but with my immersion blender there were no noticeable skins. (If you use a fp you might have noticeable bits of skin though.) It is very fresh tasting so I thought it might be good cold, as the author suggests, so I gave tgat a try. It was a flop though. The arugula doesn't have much bite in the soup but it looks great. The croutons are delicious. We ate the extras like chips.

  • Quick cioppino

    • SheilaS on August 24, 2018

      I made this by adding Trader Joe's frozen seafood blend (squid, scallops and shrimp) to some of the Six Seasons tomato soup and it was a great way to make leftovers into a meal.

  • Grilled green tomatoes with avocado, feta, and watermelon

    • SheilaS on August 20, 2018

      I thoroughly enjoyed this salad. The tartness of the grilled green tomatoes is a perfect partner for the sweet watermelon and the char on the tomatoes and scallions adds depth to the flavors. I don't usually encounter green tomatoes but wouldn't hesitate to make this again when I do. I used a stovetop grill pan and most of the char on the tomatoes stayed stuck to the pan, maybe oiling the pan would have helped but there was no problem with the scallions sticking so I'm not sure. The recipe says to slice the scallions on a sharp angle before grilling. I cut them in half (longitudinally) before grilling, and then into shorter segments after. The recipe also called for purslane, which I skipped due to unavailability.

  • Roasted beets and carrots with couscous, sunflower seeds, citrus, and feta

    • meggan on October 03, 2018

      Tasty! I forgot the sunflower seeds (or rather I couldn't find them) and it was still fine. I should have rinsed the couscous after I cooked it as it was a little starchy.

  • Raw Brussels sprouts with lemon, anchovy, walnuts, and pecorino

    • Lepa on March 04, 2018

      This is good. Make sure to add plenty of salt, pepper, cheese and olive oil. At first we thought it was a bit bland but after adding more of everything, it was very good.

    • mfranklin125 on October 10, 2018

      Good!

    • jenniebakes on December 28, 2017

      This is a really delicious salad and actually holds up well as leftovers, oddly - the sprouts didn't get soggy and the flavors melded and became even more delicious.

  • Brussels sprouts with pickled carrots, walnuts, cilantro, and citrus vinaigrette

    • meggan on November 27, 2017

      This was good but I tried to triple the recipe for Thanksgiving and, alas, the sprouts were mushy and smelled farty.

  • Gratin of Brussels sprouts, Gruyère, and prosciutto

    • clcorbi on January 17, 2018

      Agree that this is very rich. My boyfriend really loved this; me, not as much. I prefer my brussels to be aggressively crispy, and in this preparation they end up more tender (even though the cheese/bread crumbs on top are very crisp). So, I'd probably not repeat this unless he really wanted it again.

    • MmeFleiss on September 10, 2017

      Very rich. I thought it was great, but my picky husband was not a huge fan and said he preferred just roasted Brussels sprouts with bacon.

  • Roasted Brussels sprouts with pancetta vinaigrette

    • SheilaS on June 23, 2018

      Since I made the pancetta vinaigrette a day ahead and had some sprouts in the fridge, it was easy to make these. Just roast and toss with the vinaigrette. I can see this working with any number of roasted vegetables.

  • Farro and carrot salad with apricots, pistachios, and whipped ricotta

    • VineTomato on October 21, 2017

      Divine! The whipped ricotta is totally delish! I used dates in place of apricots, a suggested alternative in the recipe which we think worked brilliantly. It was surprisingly filling. Looking forward to the next time.

    • clcorbi on October 23, 2017

      Really delicious. I substituted goat cheese for the feta. I am not a huge ricotta fan, and so didn't really find it necessary here, especially since there are also chunks of cheese mixed throughout the salad. Very good, regardless.

  • Grated carrot salad with grilled scallions, walnuts, and burrata

    • southerncooker on March 24, 2018

      Made a half recipe. Couldn't find burrata so used fresh mozzarella. Used rainbow carrots. Good salad.

  • Burnt carrots with honey, black pepper, butter, and almonds

    • southerncooker on March 25, 2018

      I made a half recipe of this. I didn't cook my whole carrots as long as I should have since not all of them were completely done. Son-in-law said he liked them better with a little bite left in them instead of completely soft. They did taste quite good and normally I don't care for sweetened carrots. I think the soak in the vinegar for a few minutes before putting back in oven with the honey and butter helps that factor for me. I'll try these again and blacken them a bit more to see how they taste that way.

    • DKennedy on October 06, 2017

      I made this as a quick weeknight side. Effortless, and required only ingredients I always have in my pantry. It was good but I think I prefer Jean Georges carrots, though those take quite a bit more attention and time.

    • westminstr on March 12, 2018

      The timing on this recipe was way off. Also 2 tbsp honey is way too much. I cut it back to 1 and it was still too sweet for me. I would have preferred maple syrup and less of it. The charring is a good idea so I may still toy with this one.

    • clcorbi on October 16, 2017

      I think this recipe has potential. For me, though, I don't really like adding sweet ingredients (like honey) to already sweet vegetables. I thought if I only used a small amount of honey it'd be okay, but it still wasn't my thing. That being said, I liked the technique of roasting the carrots on high heat first, then finishing them at a lower heat.

    • bching on October 15, 2018

      I made half the recipe, supposedly two servings, but easily ate it all. Even so, I'm not sure I'll repeat this. I thought it was too sweet and the olive oil and butter clashed.

    • ldtrieb on July 02, 2018

      I really burnt these on the bbq however they were great. Put the rest of the ingredients in but didn’t go back in the oven, just let them sit for a few minutes. I’ll do this again, maybe a little less burnt.

  • Carrot pie in a pecan crust

    • meggan on November 27, 2017

      My 3 year old requested "carrot pie" for Thanksgiving and I told her she was crazy and then stumbled on this recipe through EYB. The crust needed work but the filling was great - it was similar to a sweet potato pie. The crust was difficult to roll out and so I smooshed it into the plate as if it were a cookie crust which made it too thick and hard. True to toddler form, my daughter wouldn't even taste it.

  • Rainbow chard with garlic and jalapeños

    • Rradishes on November 30, 2017

      As most recipies in this book, simple yet results are great. Highlights the vegetable but the vinegar, garlic, and jalapeno makes you reach for one after another. I did take out the garlic once it was golden as to not to burn it, otherwise this is a recipe that's easy to follow, remember, and customize to one's tastes.

  • Spaghetti with Swiss chard, pine nuts, raisins, and chiles

    • bwhip on November 08, 2017

      Wow, this was really good! So easy to make, and yielded a terrific mix of sweet, spicy, creamy and crunchy bites. I swapped in dried cranberries for raisins, and my wife and I both really enjoyed the dish.

    • VineTomato on November 07, 2017

      Amazing new recipe to add to the pasta repertoire! Yay! It was so good in fact we had another batch of Swiss chard with pine nuts, raisin and red pepper flakes the next evening as a side dish - also divine!

    • Astrid5555 on November 11, 2017

      Inspired by this week‘s notes about this recipe, I had to give it a try when I found some Swiss chard at the market. Unfortunately, my chard was quite tough and had a strong earthy flavor to it. However, the combination of vinegary raisins, chile flakes and toasted pine nuts with the Swiss chard on pasta is phenomenal. Will definitely repeat with better chard!

  • Swiss chard, leek, herb, and ricotta crostata

    • MollyB on November 08, 2017

      Made this as written. The filling was very good, but I didn't really like it with the sweet crust. (My husband did.) If I make it again, I will omit the sugar from the nut crust or perhaps use a different crust.

    • DKennedy on October 06, 2017

      Made a test batch for this tart using the walnut crust in prep for including this on an upcoming tea menu. the flavor profile of the filling is perfect as written. I added sage to the herb mix which was a mistake. Way too powerful. Re the crust, the sweet aspect of the crust was a little weird. If using the nut crust for a savory dish, omit the sugar or cut down drastically. Perfect texture and my test crostata came out exactly like the one in the book. I would caution to roll your dough out to a thin curst or the crust overpowers the filling. Otherwise delicious.

    • DKennedy on October 23, 2017

      Made this for Tea '17 - based on test batch, I doubled the amount of greens (1 bunch chard, 1 bag pre cleaned TJ's black kale) to give it a better filling to crust ratio. All other ingredients remained the same but I sprinkled more cheese over the hot tart after it was taken out of the oven. Start the tart at a temp. of 400 for 25-35 minutes, then reduce to 325 for the remaining 15-20 minutes. The tart dough can be made ahead and frozen, it thaws easily. The filling can be put together the day before, adding the eggs at the last minute. Impressive presentation and pretty healthy.

    • SheilaS on September 19, 2018

      I reduced the sugar from 5T to 1T in the walnut crust. I debated baking this in a tart pan so I could blind bake the crust but I figured I'd go with the recipe for the first time. Indeed, the bottom crust isn't as nicely crisp and brown in the very center. It's not bad, and the crisp upper crust kind of makes up for it, but next time, I'll try a tart or pie pan version.

    • clkandel on February 11, 2018

      I used the filling in a puff pastry shell. Delicious! Next time I'll make it with the crust from the recipe.

    • MmeFleiss on October 17, 2017

      This is my favorite dish from this book so far. We loved it with the full amount of sugar in the crust, but we’re also really fond of the sweet and savory combo.

  • The kale salad that started it all

    • westminstr on October 16, 2017

      I subbed parm for pecorino and aleppo pepper for flakes. I also used croutons (made from prosciutto bread) instead of breadcrumbs. Otherwise followed the recipe, and it was delicious.

  • Wilted kale, alone

    • MmeFleiss on September 21, 2017

      Tasty, although definitely better the next day. next time I would cut the kale way smaller, because keeping the pieces large as directed made it hard to eat.

  • Kale sauce with pappardelle

    • Lepa on March 11, 2018

      This doesn't look like much on paper but it is shockingly delicious. We had a Six Seasons dinner party this evening and made six dishes from the book. This might have been everybody's favorite. Even the kids liked it (after they got over the green, sludgy appearance!) This was very easy to make and it feels like a forever recipe for me. I should note that we had it with rigatoni, not pappardelle.

    • westminstr on April 30, 2018

      I thought this dish was fine, but nothing special. I found it lacking in a bit of oomph (would have preferred it w raw olive and garlic, I think) and couldn't get the proper texture in my FP. O liked it though. In addition the sauce made way more than you need for 1/2 pound pasta. It drives me crazy that the quantities of everything in this book are always off!

    • hirsheys on June 10, 2018

      This was fine, though not spectacular. It needed some sharpness - maybe lemon zest? I think raw garlic would have been better, too. Maybe acid?

  • Colcannon with watercress butter

    • DKennedy on October 06, 2017

      This was my first introduction to Colcannon, though I now see I have several recipes for it in other trusted books. I didn't have watercress butter on hand so I used ramp butter, and I added radish tops to the mix. Good, but I expect it will be even better when made as intended.

    • Lepa on December 02, 2017

      This was so utterly delicious that my family was reduced to fighting over the last helping. My eight year old said it was the "best thing I've put in my mouth". I made it with the watercress butter but my younger son ate it without and it was still delicious. I have a tub of the watercress butter left and I'm already scheming how to make the colcannon again this week.

  • Kale and mushroom lasagna

    • SheilaS on February 23, 2018

      This makes a delicious and rich lasagna. In my book, the recipe does not state the oven temp. 375°F works well. Do cover the pan with foil for the first 30 min or so. Also, don't be concerned if the cream sauce seems a bit thin - the noodles will absorb the liquid as they cook.

  • Double-mushroom toast with bottarga

    • mjes on May 04, 2018

      I didn't have wild mushrooms but an "exotic" chef's blend of alba clamshell, trumpet royale, brown clamshell, forest nameko, velvet pioppini and maitake frondosa was a reasonable stand-in - a bit milder but . . . I was actually trying this as a way to use up some bottarga. The mushroom-bottarga flavor combination was excellent. Unfortunately, the store brand sour dough I picked up was very poor and ruined an otherwise exciting dish.

  • Roasted mushrooms, gremolata-style

    • clcorbi on November 03, 2017

      5/5 stars. This is such a fast, flavorful mushroom preparation! I was out of bread crumbs and I skipped the lemon zest due to personal preference; otherwise, I followed the recipe as written. Next time I'll be sure to add the bread crumbs because I think some crunch would have been really nice. I could definitely see making these again as an easy winter side dish, and I think they'd also be good tossed with pasta or on toast.

    • Lepa on March 11, 2018

      These were very good. The lemon added a lovely flavor to the mushrooms.

    • meggan on November 20, 2017

      Loved these - made with baby Bellas and shitakes but I imagine it would be great with any variety.

    • southerncooker on March 27, 2018

      I used a mix of wild, baby bella, and a few white. Forgot to add the parsley. I used Panko for the breadcrumbs. I then used one of the suggested ways - make an Instant stroganoff using a rib-eye, sour cream instead of creme fraiche, and a little beef broth. I stirred the stroganoff into the buttered noodles. Son declared delicious and I agreed. Hubs liked too.

    • EmilyR on January 11, 2018

      Very good and I don’t even like mushrooms. Made with hen of the wood, trumpet royals, alba clamshell and brown clamshells / chef’s mix. Lemon comes through nicely.

  • Crispy mushrooms with green herb mayonnaise

    • SheilaS on August 25, 2018

      I don't have much experience frying things so I first made the batter too thin and by the time I added enough flour and cornstarch to thicken it, any fizz from the sparkling water was long gone. The green herb mayo was a nice accompaniment, especially with extra lemon added to balance the richness.

  • Roasted cabbage with walnuts, Parmigiano, and saba

    • SheilaS on September 19, 2018

      The great flavor and texture exceeded my expectations for such an easy recipe - quarter a cabbage, rub with butter, roast, toss with saba and sprinkle the topping (toasted walnuts, breadcrumbs, lemon juice, Parmesan cheese).

    • Yildiz100 on October 15, 2017

      The flavors are all good but it is just too rich. Also, takes longer than indicated to get the cabbage to a pleasant texture.

  • Comforting cabbage, onion, and farro soup

    • southerncooker on March 21, 2018

      On this cold spring night that feels more like winter I made the Comforting Cabbage, Onion, and Farro Soup from Six Seasons. Hubby and I both loved it. He kept saying he liked it while eating and he's very picky. I used Savoy cabbage, thyme, white wine vinegar, and beef broth. We ate ours with cornbread. Mine got a little browned during the steaming process, but it didn't seem to affect the taste.

  • Cabbage and mushroom hand pies

    • Cati on February 27, 2018

      Read through this recipe. After cooking the mushrooms he removes them to a bowl. They never got added to the filling. Careless

    • Cati on April 05, 2018

      Very worhwhile recipe. Can freeze uncooked or cooked.

    • MollyB on November 08, 2017

      These were fabulous, nicely seasoned with a tasty crust. I had to cook the cabbage considerably longer than specified in the recipe to get it to the point where it was tender. I will definitely make these again.

  • Celery root, cracked wheat, and every-fall-vegetable-you-can-find chowder

    • Rinshin on March 08, 2018

      Loved the taste of celery root puree and how it added the sweetness and body to the chowder. Although this chowder uses water, I used my own Dungeness crab shell stock and that certainly added to the overall deliciousness. Any stock would work here.

  • Onion and pancetta tart

    • SheilaS on February 23, 2018

      This recipe uses the walnut variation of the pecan pastry dough on p 49. I reduced the amount of sugar in the dough from 5 T down to 2 T and still found it had a pleasant sweetness. The tart itself is rich and delicious but that crust is certainly the star of the show!

  • Onion bread soup with sausage

    • southerncooker on March 24, 2018

      Made 1/2 recipe. Used beef broth and mix of red and yellow onions. Couldn't find horseradish root so used a bit of jarred horseradish. Perfect for a cold rainy/sleet mix kind of night.

  • Braised beef with lots and lots of onions

    • Astrid5555 on January 20, 2018

      Excellent, only effort includes thinly slicing the onions! Whole family loved it.

    • sberes on September 16, 2018

      This was absolutely amazing!! Food processor slicing blade on two for the onions. increase onions to three pounds maybe and double the butter and seasonings for them would be the only change I would try. I would love more onions. 8/24/18.

  • Parsnip soup with pine nut, currant, and celery leaf relish

    • SheilaS on February 23, 2018

      Delicious soup with the sweetness of the parsnips contrasting with the "relish." Don't leave that garnish out - it's what makes this special!

  • Rutabaga with maple syrup, black pepper, and rosemary

    • Yildiz100 on September 28, 2017

      I started with a bit more than half the amount of rutabaga (612 grams) and I needed to take off a pretty thick outer layer since they were a bit old, so I halved the other ingredients. I thought the vinegar was going to be overpowering but it actually absorbed very well after a minute and didn't taste too tart at all. The maple and rosemary were very nice too. I tried half with and half without black pepper and I thought that without was much tastier with a clearer taste of maple and rosemary. A pretty tasty dish, but maybe not good enough to get me to start buying rutabaga regularly. I would certainly try this again next time I end up with them though.

  • Freekeh, mushrooms, turnips, almonds

    • clcorbi on February 15, 2018

      Really delicious winter grain bowl. I halved the amount of turnips and found that amount to be more than enough--you really need to shave them into thin slices to get the texture right, and if you do that to a whole pound of turnips, your grain bowl will be almost all turnip. Anyway, I found the crispy roasted mushrooms and pickled onions to be the stars of the show, not the raw turnip. I would definitely make this again and the leftovers only got better for lunch.

  • Winter squash and leek risotto

    • Jane on April 23, 2018

      This was a very tasty risotto. There were a couple of differences from the many risottos I’ve made before. The rice cooked for 15 minutes before the wine and stock were added. And the stock cooked with squash to give it extra flavor (it worked). I’d make this again definitely.

  • Pumpkin Bolognese

    • clcorbi on December 12, 2017

      Very nice, mild sauce that definitely does need plenty of salt, pepper, and cheese to make it shine. I cheated a little and used 2 cans of butternut squash puree rather than roasting and blending my own squash. I also added a bit of ground sage to the veggies as they sauteed. The rest of the recipe I followed as written. This was nice, although not as phenomenal as the lamb ragu from the same book. I probably won't make it again, just since it wasn't my favorite meat sauce I've ever made and it did take a while.

  • Smashed new potato hash browns

    • SheilaS on July 21, 2018

      These are indeed excellent little hash browns. I served them with the Charred Scallion Salsa Verde p 100 and soft boiled eggs.

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Reviews about this book

  • What's Gaby Cooking

    Each chapter starts with recipes featuring raw vegetables at the start of their season. As weeks progress, he ups the ante with grilling and steaming, then moves on to sautés, pan roasts, braises...

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  • What's Gaby Cooking

    Announced for Cookbook Club Month 15.

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  • The Kitchn

    I consult it before going to the farmers market each week — it's basically my summer cooking bible!

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  • Food52

    The cookbook that converted a salad-hater & challenged our palates.

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  • Food52

    Picked as bonus book for Food52's 2018 Cookbook Club.

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  • Food52 by Evan Kleiman

    ...recipes have a welcome clarity of flavors with lovely twists. Who among us doesn’t need “A New Way with Vegetables”?

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  • Food52

    It has truly expanded my love of vegetables, and has even inspired me to try making one new dish from the book every single week.

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  • Food52

    ...opens with a larder chapter, in which McFadden articulates the necessary items for a well-stocked pantry; it is practical, aspirational, and achievable.

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  • Eat the Love

    I love how the recipes are built around the six various season, with summer and it’s harvest bounty specifically broken into early summer, midsummer and last summer.

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  • ISBN 10 1579656315
  • ISBN 13 9781579656317
  • Published May 02 2017
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

Six seasons--each with its own character. The first vegetables of spring are all about tenderness and new growth. We’ve been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need . . . a ripe juicy tomato would feel too much, too soon. Early summer steps up that game a bit--the flavors aren’t yet intense, but the fresh and green notes are deeper and all is livelier. Midsummer starts the flavor riot--more variety, more colors and textures.  Late summer is the lush period--the richest colors, most vibrant flavors, and sensuality. Then back to fall and winter, when life in the fields slows down.

In each of the six seasons, McFadden celebrates vegetables as only a chef with the soul and experience of a farmer can. Vegetables appear not only in their prime seasons but also in multiple seasons, because how you handle, say, a young spring carrot bears no relationship to what you do to storage carrots in winter.
 
McFadden’s intuitive feel for the way seasons affect flavor translates into recipes that coax out the best of each ingredient. The 225 fresh, modern, and entirely approachable recipes range from the raw to the cooked to the preserved. While 75 percent of the recipes are vegetarian, there are plenty in which meat, seafood, and poultry play a supporting role. All have that great vibrancy made possible by McFadden’s keen sense with seasoning, and his ability to get to deep and rich without the use of unnecessary fats. These are but a few of the many lessons taught in this beautifully photographed book.


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