Notes about Recipes in this book

• Stewed oxtails

  • meggan on March 16, 2020

    Definitely needs to sit a day or two to thicken up and evolve.

• Brussels sprouts with bacon dip

  • Yildiz100 on September 26, 2018

    Did not make dip from scratch- I took a shortcut by purchasing aioli from a deli to which I added the cooked, chopped bacon. Pretty good flavors for the sprouts and the bacon complements them nicely, but the Brussels stayed too hard for my liking. (Followed cooking times exactly.)

• Garlic 'n' honey roasted sweets

  • clcorbi on February 20, 2017

    Made as an accompaniment to the peanut bacon pork chops in this book. These were pretty good--I like how they got caramelized from the high heat. However, I'm sort of biased, because I'm not a huge fan of adding extra sweet flavor to an already sweet vegetable. To me, these would have been perfect without the added drizzle of honey. However, that's just my personal preference, and my boyfriend really enjoyed them.

• Peanut-bacon pork chops

  • clcorbi on February 20, 2017

    What a treat this was to cook and eat. This is the first recipe I've tried from the book, and I was very intrigued by the combination of flavors--pickle brine, peanut butter, bacon?! A few callouts--Samuelsson has you fry the peanuts and bacon together, which even on medium heat still resulted in my peanuts starting to burn. I scooped them out quickly, but next time, would simply cook them briefly in the bacon fat after the bacon is finished. I did not make a full recipe of jerk sauce, since this recipe only calls for 2T. Instead, I winged it, eyeballing the proportions as best I could. And you know what? Those 2T of jerk sauce were SCRUMPTIOUS. I will make the full recipe next time! I also think it would be nice if the pork chops got to marinate in that delicious jerk sauce for a few hours. The peanut bacon sauce doesn't turn out as dark as in the photo, but it is delicious, well-balanced with the acidity of the pickles and brine adding a really lovely extra dimension. A lovely meal.

  • Kduncan on November 26, 2018

    Good recipe. Takes a bit of time. As the first poster said, it's really easy to burn the peanuts, I just added them once the bacon looked about 50% of the way cooked. Also I marinated the pork chops in the jerk sauce longer, which I think helped a lot.

• Bevy cookies

  • Livmichelle on May 06, 2020

    Awesome! You do have to cook them twice. We are making every CCC recipe we have, none can compete with toasted marshmallows

• Chinatown chicken

  • Kduncan on January 16, 2019

    Prep takes a while, and with frying the chicken it takes a lot longer than the regular stir-fry dishes. Really good flavor though. In the future I'd make on a weekend and not a weekday, as the prep did take a while.

  • Dannausc on August 17, 2019

    Quite a lot of work. Good but not great.

  • dprostrollo on April 06, 2018

    This recipe was so good I audibly chuckled as I tasted it. Amazing.

• Brown butter biscuits

  • Kduncan on June 04, 2020

    These didn't rise as much as I expected, but they were still yummy.

• Tomato-watermelon salad with burrata and tomato seed vinaigrette

  • Kduncan on November 26, 2018

    We really like this "salad," and it's pretty easy to make. The flavors are awesome, but one can't go really wrong with tomatoes, watermelon, balsamic, and burrata.

• Mac and greens

  • Kduncan on December 26, 2018

    Need to make killer collards recipe to complete. Overall really good when fresh out of the oven. Because it is baked it also doesn't wear out one's arm while making it. Makes a lot, so had leftovers, which became really oily when heated up in microwave.

• Killer collards

  • Kduncan on December 26, 2018

    Cooked for Mac n'Greens. Overall a nice, very easy recipe. Good spice on the collards. If just making collards would have cooked for a longer period of time.

• Spicy sweets and green beans

  • Kduncan on November 26, 2018

    Great recipe, almost better the next day. Takes a bit of prep and cook time (also I need to remember to only add a cup of water not 1.5 cups while cooking the carrots, because the carrots are always a bit over done if I let that much water evaporate), but worth it.

• Chicken liver butter

  • Dannausc on August 17, 2019

    Easy, good, makes a lot

• Lemon chicken with green harissa and roast eggplant puree

  • Dannausc on August 17, 2019

    Good but not as good as I had hoped.

• Mustard-pickled melon

  • Dannausc on August 17, 2019

    Quite easy; good.

• Aunt Grete's beef

  • Dannausc on August 17, 2019

    It was good but doesn’t seem like the best use of beef tenderloin.

• Roasted turnips dduk

  • Dannausc on August 17, 2019

    Turned out pretty decent.

• Yep, chicken and waffles

  • Dannausc on August 17, 2019

    Quite good

• Spiced maple syrup

  • Dannausc on August 17, 2019

    Super easy and good

• Steamed bass, fiery noodles, long beans

  • Dannausc on August 17, 2019

    Quite easy; pretty decent

• Andouille bread pudding

  • billcranecos on November 28, 2020

    I cooked this for brunch Thanksgiving morning and it was a hit. The savory bread pudding is studded with a few raisins that provide a pop of bright sweetness and chopped peanuts for some crunchy texture. This was easy to complete and I'd definitely repeat.

• Eat the Love

  Not only is it a great read, with stories about how Marcus Samuelsson made it in Harlem, but it’s filled with fabulous recipes and stunning photography.

  Full review