Notes about Recipes in this book

• Preserved lemons

  • averythingcooks on January 04, 2020

    So first off, my book does NOT call for Meyer lemon MARMALADE (as listed here). But I am looking at page 22 so I assume I am looking at the right recipe. Anyways, this is a preemptive note as I just made these & put the jar in the fridge. I will follow up next weekend when I get my first try at them.

  • averythingcooks on January 12, 2020

    This is a follow up to my previous note added the day I made these. My week is up - after tipping and rotating the jar every day I have a lovely home made condiment whose first use was in Alison Roman's delicious harissa rubbed pork roast with beans & greens. I am now seeking out other places to use these. I know I could order them online but I am quite proud of making them myself.

• Pickled red onions

  • averythingcooks on January 19, 2020

    These are in the fridge and being used but I certainly prefer my usual Michael Smith (Chef at Home) version where the onions are pickled in red wine vinegar.

• My marinated beans

  • Partyof7 on August 05, 2022

    I adore these beans! My goal is to have a jar in the fridge at all times!! I can’t find them canned but buy Greek beans on Amazon and cook them according to Pam Salzmans website. ( probably doesn’t need the flavor enhancers in the water for this recipe). I’ve left out the pepperoncini if I didn’t have it. We like some anytime with our evening cocktail or as a nibble while dinner cooks

• Sardine bruschetta with fennel and preserved lemons

  • pastaplease on February 26, 2026

    This was easy and quick enough to prepare, and even sort of tasty. It all really boils down to whether you like sardines or not. I want to like them, they're so healthy and all, but it turns out I can live without. What made these yummy, to the extent they were, was the olive oil-coated toasted bread ... of course. Served to MJ, and they did not get eaten up.

• Zucchini ribbons with herbed goat cheese (grilled)

  • sharon_olniyq on May 17, 2026

    Good but not amazing. I loved the style of this dish and will definitely repeat the ribboned skewer idea and the lemon marinade was effective. However the goat cheese was hard to spread and lacked an impactful flavor

• Roasted cherry tomatoes in olive oil

  • averythingcooks on October 01, 2024

    This is yet another method to turn cherry tomatoes & olive oil into a lovely, soft, jammy mess that can be used right away or frozen. I used Sungolds & threw some sprigs of thyme on top. The long, 2 hour roast at 250 made the house smell great.

• Ricotta-stuffed Medjool dates wrapped in bacon

  • Wrluedke on January 01, 2020

    Made 2 times. 1st as directed. Turned out good. 2nd time I pitted dates myself and mixed cheese with a couple tablespoons of finely minced mint & finely minced flat leaf parsley. Tasted even better!

• Blistered shishito peppers with flaky salt

  • averythingcooks on August 17, 2020

    In June, our garden centres were very hit & miss (understandably!) but we saw plants we have NEVER had here before...including "dragon peppers". The few plants I put in containers are covered in long green wrinkly peppers, so I finally looked them up & found out that I just grew shishito peppers which have NEVER been in a store here! Last night, I blistered a small pan of whole peppers (lots of versions of this including this one & Barefoot Contessa's in my collection). We gave them a rough chop and had them as a "simple relish" with our steak dinner. Lovely! I also plan to pickle some using a mix of the green and the ones have begun to turn red.

  • sharon_olniyq on April 26, 2026

    Very good! Simple but effective.

• Spanish-style shrimp with chile

  • sharon_olniyq on April 14, 2026

    Good basic shrimp recipe, not earth shattering but an easy and delicious recipe

• Flaky cheddar biscuits with heirloom tomatoes and peaches

  • averythingcooks on October 07, 2023

    I just the made biscuits (without the tomato peach topping). I followed her guidelines re: patting the dough into an 8" circle (which seems much easier than trying to pat it into a set thickness) and I used a 3" round cutter to get 6 biscuits with enough left for a little guy (taken out early) BUT next time, I would just cut the circle into equal pieces of pie to avoid rerolling. I don't often make "cream" biscuits but yes, I think these are pretty good.

• Herb-scented gougères (aka cheesepuffs)

  • averythingcooks on October 16, 2020

    This was my 1st attempt at gougeres and we both declared it a success! We liked the combination of old white cheddar & parmesan and the cook time seemed spot on. I did follow a tip I saw on a cooking show (re: when to start adding the eggs) where you put the dough in the stand mixer and mix on low until you no longer see steam (compared to the step in this and other recipes that say "let it cool for a few minutes so you don't cook the eggs".....not very specific for a 1st timer). I served these beside bowls of beef stew and we both thought they were great.

• Brown butter brownies

  • jmohart on March 08, 2026

    Made a fudgy brownie, a little on the oily side. We couldn't taste that there was browned butter unfortunately.

• Eat the Love

  ...a compilation of small plates that are shareable, is beautiful to look at.

  Full review