Notes about Recipes in this book

• Manicotti with cherry tomato sauce [Sarah Gavigan]

  • raybun on March 28, 2018

    I really enjoyed this, and made it mid week friendly by making the crepes ahead of time. I didn’t have the suggested Sicilian cherry tomato sauce but I had a portion of Dennis the Prescott tomato pizza sauce with was an excellent substitution.

• Sweet & sour shrimp with cherry tomatoes [Padma Lakshmi]

  • evas on March 20, 2018

    Went to a cookbook supper club featuring this book and this was a stand out dish. I'm not a huge shrimp fan so likely would never have tried it myself but the sauce was delicious!

  • raybun on March 28, 2018

    I loved this. I was a little dubious at first combining apricots and shrimp, but the dish really came together and the diverse ingredients really complemented each other. Don’t skip the preserved lemons, they add a fantastic sour element.

  • bwhip on March 10, 2018

    Results turned out pretty tasty, though the instructions were a bit odd. I cooked it in a wok, and definitely found that it needed more heat at various stages (particularly when recipe calls for medium heat) to properly cook everything. Also, when the recipe calls for tomatoes to be added, then cooked for a while to reduce liquid - there really isn't much of any liquid to reduce? Flavor from preserved lemon was fairly dominant in ours.

• Filipino vinegar chicken (Adobong manok sa gata) [Nicole Ponseca]

  • MmeFleiss on June 13, 2018

    The sauce for this was fantastic; this was a huge hit in our house.

• Somali chicken stew with yogurt & coconut milk (Maraq digaag) [Hawa Hassan]

  • Kduncan on November 16, 2018

    Good flavor. Takes over 1.5 hours with all the chopping and cooking time. Could easily make vegan by subbing more potatoes for the chicken without any real change to the flavor. Agree with former poster, do not omit banana. Would definitely make again.

  • Lsblackburn1 on September 15, 2018

    Perfect for a cool rainy evening! Used sweet potato instead of regular. Do not omit the banana on top - yum!

• Shroomy cheeseburgers with maple thyme caramelized onions [Erin Fairbanks]

  • bwhip on April 09, 2018

    These were delicious burgers. The mushrooms made them really moist and flavorful, and the caramelized onions were excellent, with a great blend of flavor from the maple, balsamic, thyme and lemon zest. I'm getting hungry again just thinking about these. :)

  • raybun on March 28, 2018

    Grating mushrooms was a first for me, but the end result was the tastiest burger I have ever made. My 10yr old, who can usually detect a microscopic mushroom spore happily devoured this totally oblivious. The caramelized onions are divine, with the lemon zest and thyme added at the end.

• Watermelon gazpacho [Melia Marden]

  • Lsblackburn1 on July 22, 2018

    Different from the traditional Spanish gazpacho I usually make but very refreshing and fresh tasting. The basil really adds to it!

• Chicken meatballs in roasted lemon broth [Sarah Hymanson and Sara Kramer]

  • raybun on March 28, 2018

    These meatballs are very tasty, and have an excellent texture. Sautéed leek, fennel, pine nuts (I used almonds), and ground chicken, simmered in a flavourful broth. Roasted lemons add an amazing touch, don’t skip this step if possible!

• Salmon salad with fennel & new potatoes [Melissa Clark]

  • evas on March 20, 2018

    Another great item at the cookbook supper club that I'll likely make myself - dressing (pretty green) was served on the side so as not to take away from the presentation. The person who prepared the dish said there was plenty of dressing for more than this salad alone.

• Buttered chanterelles [Iliana Regan]

  • raybun on March 28, 2018

    I used a mix of organic black oyster (pleurotes) and shimeji mushrooms as I couldn’t find chanterelles. The vinegar added a lovely acidic note, served on baguette.

• Garnet yam pancakes with crème fraîche & caviar [Tanya Holland]

  • evas on March 20, 2018

    Easy to make using a food processor to grate the onions and yams. I tossed the yams and onions with the salt to "milk" the moisture from them since the yams were fairly dry. Fried the pancakes in the oil as directed but may try on a griddle with less oil next time around since they weren't as tasty upon reheating the next day.

• Goat cheese soufflés [Louisa Conrad]

  • raybun on March 28, 2018

    A delicious soufflé, tangy goats cheese mixed with chives, that puffed up magnificently in the oven. I made a spinach, maple roasted pear & hazelnut salad to go with it, a memorable meal!

• Whole wheat chocolate chip cookies with toasted walnuts [Avery Ruzicka]

  • raybun on March 28, 2018

    These were excellent cookies. I shared them with a friend who couldn’t believe they were made purely with whole wheat flour. I replaced the walnuts with pecans.

• Bubbie Smigel cake with mocha frosting [Karen Leibowitz]

  • bwhip on March 04, 2018

    This was a really unusual method for making a marble cake, compared to most I’ve seen - but the cake was delicious. The chocolate portion is just a ribbon of melted unsweetened chocolate, but it works. I changed the mixing technique to more of a traditional method to avoid overmixing, alternately blending in the flour and sour cream at the end. Mocha frosting was quite tasty too.

  • raybun on March 28, 2018

    This was delicious! The only change I made was increasing the chocolate from a vague 3 squares to about 100g. I also left the cake unfrosted, and served it on the side as some family members aren’t that keen on it. Mocha icing is really wonderful.

• Coconut banana bread with ginger & flaxseeds [Camille Becerra]

  • Laraaline on December 10, 2017

    Best banana bread, this will replace previous recipes.

• Lemon poppy seed muffins [Christina Tosi]

  • EmilyR on April 07, 2018

    Beautiful book... I bought it specifically for this recipe (excited to try more!) and it did not disappoint. We love lemons and have a lemon tree in our backyard, so I try a lot of lemon recipes in a variety of styles. Usually Tosi recipes are cloyingly sweet. This time I didn’t reduce the sugar, though skipped the glaze. My kids exclaimed how delicious these are immediately after I made them. I have to agree they are excellent and will definitely be added to my list of favorites.

  • Frogcake on April 14, 2018

    These are definitely more work than the average muffin recipe - but they really are fantastic muffins. So lemony, so smacking good that i would make them again the next time i have a lemon-lover craving. I made a few substitutions using one quarter of a cup of plain greek yoghurt and one quarter cup buttermilk to replace the creme fraiche that i didn’t have. I bought a dozen almost past expiry lemons just for this recipe and they were extremely juicy. Still, the muffins turned out light and fluffy.

  • raybun on March 28, 2018

    I agree with bwip these are the lemoniest muffins I have ever tasted. Very labour intensive for a muffin, but definitely worth the extra effort.

  • bwhip on March 13, 2018

    Lemoniest muffins ever! How could they not be, filled with all that pure lemon? I did a double-take when I read the recipe - which included not only the zest of eight lemons, but also the supremed segments and all the juice. I wondered how cakey they could be with all that liquid in there, but they puffed up nicely. What an interesting recipe. It'd be hard to imagine a muffin with more lemon flavor than these. Very good.

• Irish soda bread [Alissa Wagner]

  • raybun on March 28, 2018

    A quick soda bread that can be whipped up in a couple of minutes and eaten less than an hour later. Very versatile dried fruit & spices wise, I added cardamom and a little ginger. Served with lashings of Irish butter and tea.

• Honey semifreddo [Elise Kornack]

  • raybun on March 28, 2018

    These were so good! The texture was mousse like despite being frozen overnight, due to the gelatin. I made a quick blueberry compote to pour over the top that complemented the honey flavour very well. Definitely a repeat recipe.

• The Kitchn by Faith Durand

  ...this cookbook does what so many people ask for and actually provides a photo for every single recipe...It's smart, delicious, interesting, and extremely cookable.

  Full review

• Food52

  ...is full of “unique and accessible recipes” that are not only “well-written, but represent so many voices in the food industry, all of them women.

  Full review

• Joy the Baker

  From breakfast, straight through to dessert, this book is brought together by tons of amazing women in today’s food space and the diversity of food and ideas in one book is really incredible.

  Full review

• Food52

  The book features more than one hundred recipes from a wide range of female voices, like Chrissy Teigen, Melissa Clark, Joy Wilson, and Gail Simmons...

  Full review