Notes about Recipes in this book

• Lemon-mayo potato salad

  • redbird on June 01, 2023

    I made this to accompany a Memorial Day barbeque. The lemon gave it a brightness that perfectly offset the heaviness of the ribs, chicken, and baked beans. Our new favorite potato salad!

  • averythingcooks on June 07, 2023

    We liked this and the lemon differentiates it from others we've tried but it will not replace our favourite versions made with some kind of vinegar. I was also surprised at the lack of add-ins (just green onion & bacon). I kept the scallions, skipped the bacon and added sliced celery & radish along with the required (at least for us :) hard cooked eggs. We will easily finish it off today (1/2 recipe = lots for 2) but I have others to make before trying this again.

• Pizza dough

  • anniette on December 08, 2022

    We adore this pizza recipe. We have forsaken all others that we've been happy with for 40 years! This is a lovely straightforward recipe made in the food processor; makes 4 10-inch pizzas, easy to handle and wonderful — thin and crisp but slightly puffy/chewy, too. I like a bit more salt in the dough, but otherwise, I stick precisely to their instructions.

  • averythingcooks on March 03, 2023

    Having read some positive EYB comments, it was time to try this dough. I cut it in 1/2 (and I don't think my food processor could even handle the full recipe) and used a 50:50 mix of bread & 00 flour. This came together very quickly and a 1/2 recipe was the perfect amount to fit my large Pampered Chef stoneware bar pan. This dough was crispy yet still chewy (ie perfect :) and I will for sure come back here again.

  • Jviney on February 06, 2023

    My eight-year-old son said it best: “this is A+ work, Mom.” I made the dough and let it rest overnight, which I think really developed the flavor.

• Crab cakes

  • mharriman on December 31, 2020

    I made the full recipe for just two of us but but have enough leftovers for another meal (lunch tomorrow). These were Very good. We liked the flavor and consistency of the cakes. This recipe makes appetizer sized cakes that are thin like pancakes. I used Phillips ‘crab select’ crab which includes lump crabmeat but has smaller pieces, and shredded crab as well. That consistency made for an easier-to-work with cake-My cakes didn’t fall apart when I turned them. This was a tasty dish that I paired with shrimp cocktail for a main entree meal. I didn’t try the sauces that are in the same section because I used Ina Garten’s seafood dip (with great results) instead. Will repeat.

• Chunky [carrot] soup

  • mharriman on January 05, 2021

    Lovely soup. We really liked the lemony flavor. I was originally going for the Lemony Carrot soup version but I used wide strips from one whole lemon, instead a half of one, so I decided to not add lemon juice. That would have made it too tart for my taste, I think. I puréed most of my soup but scooped out about a dozen cooked carrot slices before pureeing, so there would be some chunks to the soup. I like that the recipe authors provide options and explanations for variations for the main soup.

• Old-fashioned chicken stock

  • babyfork on October 14, 2020

    I just used this as a jumping-off place, so not rating the recipe. I used two rotisserie chicken carcasses instead of chicken wings. Cleaned out my crisper and added some extra veggies like leek tops, snap peas, and fennel in addition to the usual celery, carrots and onion. The one note that made this a little different from other recipes I've used was the admonishment NOT to stir while it simmers.

• Simple tomato sauce 2

  • Lepa on October 28, 2019

    This is similar to Marcella Hazen's famous tomato/butter/onion sauce but is slightly different because it includes more water and also garlic. Very simple and delicious!

• Pimiento cheese

  • Lepa on December 09, 2019

    I'm not an expert on pimiento cheese but I thought this was delicious- especially with celery!

  • averythingcooks on May 08, 2022

    I served this to guests with triscuits & celery sticks - it disappeared quickly! My habit now is to dice jarred grilled piquillo peppers in place of pimentos. It looks pretty creamy in the photo and so I opted to use the food processor which worked perfectly.

• Canal House classic vinaigrette

  • Lepa on October 16, 2019

    This is an excellent version of a classic vinaigrette.

• Green beans with ginger, scallions & cilantro

  • Lepa on October 14, 2019

    Wow, this was really good. This dish was a snap to prepare and so delicious. We ate it with a coconut fish curry.

• Chicken alla diavola

  • Maefleur on October 23, 2021

    A simple and flavorful chicken. You can easily adjust the heat to your taste by using more or less chili flake. I grilled this on a cedar plank for a little added smokey flavor.

• Fresh pasta

  • averythingcooks on December 21, 2021

    This recipe is easy to scale up or down (even number of eggs!) and the dough came together beautifully as I kneaded it.....however, I think I should have chilled it (rather than at room temp for a couple of hours) because it was sticky coming out of the plastic wrap & my pasta machine didn't handle it nearly as well as it has other doughs. I will try this one again but chill the dough for a bit before rolling/cutting. A 1/2 recipe made enough for the 2 of us + one leftover serving. It certainly tasted good!

• Ragù Bolognese

  • averythingcooks on November 22, 2020

    This sauce (served over short pasta) was a winner. I cut it in 1/2 using 1/2 lb ground beef and 1 "pretty big" mild Italian sausage. It simmered on and off throughout most of the day and although the book says it is better if left til the next day, we were very happy with the same day taste.....this is a definite repeat !

• Caramelized apple galette

  • bwhip on December 27, 2020

    Best apple galette I’ve made. The crust was perfectly flaky, and the large chunks of apple were cooked perfectly. The vanilla bean elevated the flavor nicely. This will be my go-to for apple galettes in the future for sure.

• Goulash Canal House-style

  • Rkschweik on January 18, 2021

    More paprika; whole 14 oz can tomatoes

• Green sauce

  • Dannausc on January 09, 2022

    Easy and tasty.

• Hearty squash & bean minestrone

  • Dannausc on January 09, 2022

    I used cilantro in place of parsley. It makes a lot! It made enough for 10 hearty main dishes. Quite good.

• Poached sea bass in tomato broth

  • Dannausc on January 17, 2021

    Quite easy. I liked it quite a bit.

• Brussels sprouts with bacon

  • Jviney on January 22, 2022

    Such a simple preparation that was so so good. Quick, easy, served as a side to sea bass and loved it.

• Lemon-anchovy vinaigrette

  • Jviney on November 26, 2019

    Would try this a second time with small lemons - I used grocery store sized and felt I had a salad dressed with lemon juice. I chose this vinaigrette because it was quick to throw together, and a few extra minutes tinkering with it would have saved it, I think.

• Buttered toast & d’Affinois omelet

  • Jviney on April 21, 2020

    Don’t sleep on this recipe. Fresh eggs from my CSA and just-melty cheese...brioche I had made this morning from Bread Toast Crumbs. With a salad, one of the most satisfying, and quickest, dinners in a long time.

• Rösti with green salad on top

  • chef.j on June 27, 2021

    Served, as suggested, with anchovy vinaigrette. Crispy and salty under fresh. Added a few fresh peas to the salad. Really nice.

• The chocolate cake

  • lelatx on January 08, 2024

    There are no "brown onions" in this recipe. Apricot or other jam is an optional ingredient. All other ingredients seem accurate.

• Classic meatballs

  • jvozoff on July 30, 2023

    A bit too bready/creamy for my taste. Otherwise nice.

• Kitchn

  ...focuses on seasonal recipes that celebrate the simple pleasures of cooking and eating. Anything but overwhelming, it offers a very reasonable 300 recipes, dedicated to everyday life.

  Full review

• Kitchn

  ...stunningly photographed step-by-step guide that’s filled to the brim with twists on the classics.

  Full review

• Food52

  ...300 unfussy-yet-extra-special recipes...you'll find how-tos on everything from boiling an egg properly to making fresh pasta and curing salmon—and beyond.

  Full review