Notes about Recipes in this book

• Pea and prosciutto salad

  • MLopusCook on April 19, 2019

    Binders: Salads - Veg, Peas Might be nice with the prosciutto crisped in a pan. Also, dressing is nice with a little horseradish added.

• White sauce

  • radishseed on September 17, 2024

    Subbed crème fraîche for the heavy cream in this. It made a great pizza sauce, but if I made this substitution again, I'd omit the lemon juice, because it's a tad tart.

• One-skillet chicken with buttery orzo

  • twoyolks on April 25, 2017

    This was nice. It was rather easy to make as it was all in one pan. I underbaked the chicken a little bit and then let it rest in a 250F oven while I was cooking the vegetables and orzo. The orzo took quite a bit longer to cook and with more liquid than called for in the recipe.

  • bwhip on April 25, 2017

    Very delicious! Much like risotto preparation. Great flavor.

  • clcorbi on August 08, 2017

    We really enjoyed this, and it was very weeknight-friendly to boot. The recipe as written actually uses two skillets, although you can alter your prep to make it all in one. I enjoyed that, with this cooking method, the chicken skin actually stayed crisp. We used homemade chicken stock here and it made the orzo extra rich and delicious, so I'd definitely do that again if possible.

  • TLouise on December 12, 2024

    Loved this easy, tasty dish and will definitely make it again. Maybe with a few little changes. I would like to increase the amount of orzo. Use skinless, boneless chicken thighs as the family prefers them. Also I couldn't get hold of fresh fennel when I made this the first time so I used fennel seeds which was okay. Next time I would like to use fresh.

• One-skillet steak and spring veg with spicy mustard

  • thay1209 on November 15, 2019

    Have cooked with asparagus or replaced asparagus with green beans.

  • nutrica6 on September 11, 2025

    The mustard sauce is so good, there was lots of extra but I didn't mind because it made a great salad dressing. I ended up cooking the steaks on the grill and the veggies in the skillet. I found the veggies really didn't cook much on low heat, needed to be closer to medium heat on my stovetop.

• One-skillet hot sausage and cabbage stir-fry with chives

  • grindabod on January 07, 2019

    Made this with a fermented hispi cabbage instead of napa cabbage and it was utterly delicious.

  • khopkins1012 on January 31, 2020

    I’ve played around a lot with this recipe and it still works. I’ve replaced the sausage with ground beef. Green cabbage instead of Napa. I’ve used coconut aminos or Worcestershire sauce instead of soy sauce.

• Chocolate macaroon cake

  • KALW on June 06, 2024

    The cake was very rich and brownie-like. The ganache recipe was a total fail, however -- I followed it to the letter and it simply didn't work as written. I also doubled the amount of "crumble" on the top, which was a good choice.

• Cauliflower steaks and purée with walnut-caper salsa

  • Rinshin on June 25, 2017

    3 different preparations that take a little time so best on weekends. Best not to make the puree ahead of time as I did because it gets a little too "cabbage" in aroma and taste. Freshly made it was not like that. Although I liked the cauliflowers, what made this dish was the walnut-caper salsa. It is very good. I had enough so served it with salmon too and it was great drizzled over grilled fish.

• Jammy soft-boiled eggs

  • eliza on January 26, 2019

    These eggs worked perfectly. I boiled them 6.5 minutes and cooled in ice water as instructed.

• Pappardelle with chicken ragù, fennel, and peas

  • meggan on January 16, 2018

    This was pretty delish. I saved time by using boneless, skinless thighs.

• Lemony fregola with cockles and herbs

  • bktravels on June 29, 2024

    I wanted to replicate an incredibly delicious dish I had in Rome at the restaurant Pierluigi. This was quite good, but not quite what I remembered. I left out the rhubarb and used a combination of cockles and littleneck clams. All the shells opened pretty quickly, so it would have been fine to add them together. I had put the littlenecks in a minute or so earlier. The fregola was SO difficult to find. Whole Foods did not have it and neither did any of our local Italian markets. If you're lucky enough to have a Balducci's market near you, that's where I finally found it.