Notes about Recipes in this book

• Summer pasta with crème fraîche, arugula, and lemon

  • SheilaS on February 17, 2017

    Great pasta dish. It's fresh-tasting and rich at the same time. I recommend holding back on some of the lemon juice, especially if you are using regular Eureka lemons instead of Meyer lemons until you taste the sauce. I've made this twice. First time was perfect, second time a bit too tart. I was able to adjust with a bit more crème fraîche and parmesan. Trader Joe's lemon pepper pappardelle is perfect for this although I also used regular egg pappardelle with great success as well.

• Pork shoulder, black pepper, and mascarpone ragù

  • rhughes24 on December 29, 2021

    A little bland - it definitely needs the lemon to perk it up.

• Chicken berry Britannia

  • rhughes24 on December 29, 2021

    This is a really nice biryani. Smells amazing while cooking.

• Braised duck leg, spiced red cabbage, and quince

  • Avocet on November 19, 2018

    We thought the duck and quince preparation was excellent (but I did cut the amount of sugar called for in half). However, both Mr. Avocet and I felt that polenta did not go particularly well with the dish and that noodles would be a much better accompaniment. We also thoght that the red cabbage didn't work very well with the dish, that a green vegetable would be much better.

  • rhughes24 on December 29, 2021

    The flavors for the duck are really nice, though the sauce dried out completely - definitely check a few times while it's cooking. I would try a different cabbage recipe.

• Korean steak and shoestring fries

  • rhughes24 on December 29, 2021

    Love the steak marinade - I have not tried the fries.

• Iberian rib stew

  • stepharama1 on December 09, 2025

    This was complexly flavored and more delicious than I imagined it would be - and I even used water rather than chicken stock. I used leftover ribs and probably slightly less vinegar. I wasn't sure whether my balsamic vinegar was considered "good" as it was not aged so I deglazed the pan with it and reduced it somewhat with a 1 -2 teaspoons of sugar to try to replicate aged vinegar. I omitted the honey from the recipe and garnished with cilantro. I recommend adding the vinegar and honey/sugar slowly and tasting to make sure the balance of flavors suits your palate. I'll definitely make this again - maybe next week!

• Chocolate nemesis

  • rhughes24 on December 29, 2021

    I haven't made the cake, but the whipped creme fraiche is a revelation and goes well with all kinds of desserts - it has a more sophisticated flavor than regular whipped cream and can help balance the sweetness in very sweet desserts.

• Olive oil cake

  • ldebuys on April 06, 2026

    Lovely, simple. Served with crème fraîche and rhubarb compote for dessert for Easter!

• Blood orange winter martini

  • Jane on March 02, 2026

    Nice though a little too sweet for my taste. I was glad I didn’t add the optional simple syrup as it would then have been far too sweet. Though I suppose it would depend on the sweetness of your blood oranges.

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