Notes about Recipes in this book

• French onion roast chicken

  • rionafaith on February 02, 2017

    Disappointing. The chicken itself was pale, bland, and just not a very nice roast chicken -- it really needed at least a drizzle of olive oil before going in the pan to help crisp up the skin and some herbs for flavor. The onions didn't get nearly as darkly caramelized as shown in the picture, and they were a tad salty from the drippings (tossing them with that 1/4 tsp salt was a mistake, as what comes off the chicken is more than enough), but even so I preferred them to the chicken itself. I will probably try roasting a chicken on a bed of onions again in the future, as I really like the idea behind this, but I will not be using this recipe.

• Quick collards with bacon and onions

  • rionafaith on July 23, 2019

    I love collards and this is a really simple recipe that doesn't take all day. I used homemade chicken stock instead of water.

• Braised pork shoulder with fennel, garlic, and herbs

  • chawkins on July 13, 2022

    Time consuming but not labor intensive. Shoulder need to be marinated for at least 12 hrs and up to 3 days, I marinated my 3-lb boneless shoulder for 27 hours and the same cooking time as stated in the recipe for the bone-in one. Used fennel from the garden and the dish was delicious, actually better the second day when the garlic taste mellowed.

• Nacho nirvana

  • kbrooks on May 28, 2025

    Perfect template for assembling and varying nachos.

• Cheese rind broth

  • anya_sf on January 16, 2019

    What a great idea, especially for risotto. I can't believe I never thought of doing this.

• Roasted green beans

  • rionafaith on February 10, 2017

    I never thought about roasting green beans before, but these were great! Addictive too... since I was dining alone I ate most of them right off the baking sheet with my fingers and very few of them actually made it to the plate. I didn't add the optional lemon zest, but I'll try that next time.

• Thai-style roasted cabbage

  • lorloff on January 13, 2019

    Great dish. I had a half a head of cabbage and was looking for something to do with it that was different on a wintery day. This was really delicious. It roasted in 1/2 the time listed so it is important to check it every 10 minutes and be ready to take it out early. It was great hot out of the oven and at room temperature later. I served it as a side with Bittman's Chicken Larb.

  • wester on January 16, 2019

    This was quite good, a bit heavy on the lime juice. I stir-fried it as the oven was in use for something else.

  • anya_sf on January 16, 2019

    I've both roasted and stir-fried the cabbage, and it's good both ways. Great with the larb.

  • Laura on March 26, 2019

    Made this to accompany the Thai-style chicken larb. The recipe says to stir the cabbage every 10 minutes during the 45-50 minute cook time. When I checked at 10 minutes, the cabbage was not turning a golden brown, just burning. I turned the oven temperature down and mounded the cabbage to try to protect it a bit. Still, it continued to burn and I ended up pulling it out of the oven at the 30-minute mark. Unfortunately, the parts that were not burned were not quite cooked at that point. In the future, I'll stick to other roasted cabbage recipes that have been more successful for me.

• Spicy chicken larb with Thai-style roasted cabbage

  • anya_sf on August 16, 2018

    We have this over rice. I've made it both with roasted Savoy cabbage and stir-fried napa cabbage when time was short. Both versions were yummy. In our house, this only serves 3 people, not 4.

  • Laura on March 26, 2019

    This was an easy and quick dish to prepare. I served it over the Thai-style roasted cabbage that the recipe suggests. I thought it was just so-so and probably wouldn't make it again. Next time I'm craving ground poultry cooked with Thai flavors, I'll make my old favorite, Melissa Clark's 'Thai-style ground turkey with chiles and basil' from 'Cook This Now.'