Notes about Recipes in this book

• Hazelnut sauce verte

  • Zosia on March 30, 2017

    This was one of the recommended sauces for the fennel-brined pork and the orange caraway glazed carrots I made and it complemented them well. It was sharp and fresh with the crunch and sweetness of candied hazelnuts.

• Spring pea-mint relish

  • Peterkjsoe on April 08, 2026

    I substituted frozen peas for fresh peas. Still magnificent!

• Savory tomato confiture

  • peaceoutdesign on October 04, 2021

    I used some of my bumper crop of cherry tomatoes. I blanched and peeled but did not seed them. I crushed them a bit as they cooked. I canned them in 8oz jars following using procedures for a sterilized bath from my preserving book.

• Hazelnut romesco

  • Macnclaire on August 29, 2018

    I made this labor intensive sauce a few times already. It is well worth the long list of ingredients, steps, and sink full of dishes. It's depth of flavor is amazing. Salty, sour, creamy, spicy, and crunchy all at the same time. Paired well with a pork roast as well as a vegetable tian. My chef nephew was using a spoon to just shovel it in. Go ahead and give this a try, you won't be disappointed.

  • Ro_ on September 29, 2019

    Agree with other note: this is labour intensive but so worth it. It tastes amazing and my partner went nuts over it too (excuse the pun), which surprised me as I hadn't thought it would necessarily be his sort of thing. I'd use this as a dip with breadsticks, a topping for bruschetta, a pasta sauce or a sauce for chicken or pork.

• Cracked green olive and Armagnac prune relish

  • Megoola on January 10, 2021

    The recipe is online at https://imbibemagazine.com/recipe/cracked-green-olive-and-armagnac-prune-relish/

  • SheilaS on March 15, 2023

    This is a great sweet/savory relish. Since the header notes cite the inspiration as Chicken Marbella, I tossed this relish with a bunch of chopped chicken to make a great chicken salad.

• Herbed crème fraîche

  • Kduncan on January 22, 2019

    Really good, though lots of chopping. Used it on the scrambled eggs.

• Mint crème fraîche

  • SheilaS on March 06, 2023

    The method of using a mortar and pestle and a bit of salt to bash the mint into a paste worked very well. Makes for a fresh, creamy condiment.

• Aioli

  • SheilaS on July 27, 2024

    Perhaps the fussiest aioli recipe I've seen but it works just fine.

• Fried caper rémoulade

  • SheilaS on July 27, 2024

    This is a nice sauce but I don't think the fried capers are worth the effort. The recipe cautions to add them just before serving which is wise as they do get soft VERY quickly. I saved some to sprinkle on top to maintain their crispness but they just looked like bugs. I will just chop some up and throw them in instead.

• Beurre blanc

  • Peterkjsoe on April 08, 2026

    Always feeling a bit ashamed of using so much butter……

• Crème fraîche tarts with half-dried tomatoes and strong cheese

  • Nancy402 on April 16, 2017

    Delicious. This dough was quite easy to work with, and while it took a bit of time, the result was impressive. The topping was beautiful and not complicated. Overall, worthy of a special occasion.

  • Ro_ on April 05, 2023

    I was scuppered by discovering my food processor had given up the ghost, so had to mix the pastry by hand. It felt very crumbly, but it was pretty much OK and allowed me to roll it out more or less as stated. I got a bit confused with all the instructions of folding and rotating in specific directions, not sure I followed them all exactly in terms of the directions of my folds but it seemed to come out fine. I was surprised how flaky and puffy the pastry came out, but that's what really made these tarts delicious because with a dryer, more dense pastry they wouldn't have been half as nice. I loved the flavours of the brie and half dried tomatoes, almost like a posh pizza. I think these would be a bit messy to eat/serve as finger food, but perfect for a starter at a nice dinner, or even just a weeknight meal with a green salad (which is how I served them).

• Crème fraîche tarts with butternut squash purée, pancetta, and crispy fried sage

  • klrclark on July 25, 2020

    I have made this tart dough many times. My daughter says it is probably the best she ever had. I change up the toppings with what I have available. But butternut squash is easily exchanged for a lone sweet potato. I make a caprese, a sweet potato and a fresh strawberry, cream cheese, honey drizzle and mint. It's a great presentation with a great taste.

• Burrata with dandelion-golden raisin-pistachio pistou

  • stepharama1 on October 27, 2022

    This has a great play between bitter and sweet. It was stellar even with a younger balsamic vinegar and walnuts substituted for pistachios. Pistachios would probably have been better but I didn't have any.

  • SheilaS on March 24, 2023

    This was very good, although I think my bunch of dandelion greens was larger than the recipe expects as I have a ton of the pistou but it's mostly greens and not as flavorful as it could be. I would make again and balance the ingredients better.

  • sscholl on August 24, 2025

    The fennel pollen was a revelation. The piston is slightly spicy from the red pepper flakes and is nicely balanced by the sweet raisins. A showstopper.

• Beet-cured salmon with creamy herbed cucumbers

  • SheilaS on August 04, 2024

    I made this with a thick 1 pound filet, which the header notes advise against but it worked out fine. I missed pulling it out at 1 AM per the recipe and went over by about 5 hrs. It was a bit too firm around the edges but soaking in fresh water for a couple of hours (also per the recipe) took care of that and it came out perfect. I just loved it with the creamy herbed cucumbers. I've had it with eggs and need to make bagels next.

• Coriander-seared tuna with citrus and fennel salad

  • SheilaS on March 06, 2023

    I made this as a main-course salad. It's very easy, no unnecessary complications, and makes a beautiful plate. I used pink grapefruit, Cara Cara orange and blood orange for the citrus.

• Baked Camembert with Armagnac prunes, mushrooms, and thyme

  • BasicStock on January 02, 2018

    Make the prunes and the mushroom ahead of time, then just bake the cheese surrounded by the prunes and mushrooms. Great combination of flavours.

  • SheilaS on March 13, 2023

    Wasn’t sure about the combo of savory mushrooms and sweet prunes but it’s delicious!

• Chilled cucumber and yogurt soup with crab

  • SheilaS on July 31, 2024

    This is a very pretty and elegant soup and the crunch from the diced cucumbers is a delightful addition. I felt the soup needed more acid and heat but I didn't want to overpower the delicate flavors so I left it alone. Maybe my fault for using Greek yogurt instead of something more tangy.

• Celery velouté with bacon-brioche croutons

  • MissKoo on February 22, 2026

    Made this for recent dinner party. It is time-consuming to make and worth the effort. The color, thanks to the "parsley ink", is stunning, and the addition of bacon-brioche croutons, lemon infused olive oil and celery leaves enhances the flavor beautifully. I made the brioche, p. 362, easy to make ahead. Pomeroy uses sea salt and I found previously her suggested amount to make the soup too salty. I now use Diamond Crystal kosher salt instead and start with half the suggested amount, adding by taste as I complete the recipe. Guests loved it.

• Cauliflower velouté with trout roe and tarragon mousse

  • infotrop on October 14, 2020

    I was pretty proud of myself for making the tarragon mousse, which is a delicious addition...skipped the trout roe though. And used an immersion blender, not a chinois, since we like our soups a bit chunkier...that required more liquid, but still a wonderful cauliflower flavor came through.

• Classic French onion soup

  • peaceoutdesign on October 21, 2021

    As said in the recipe use yellow onions, not sweet onions, I did and they didn't caramelize as deeply as needed so the taste wasn't rich enough. Nothing a little more sherry couldn't fix but I believe that this might be the perfect recipe if followed exactly, with a deep braised stock.

• Mom's simple salad

  • Zosia on March 23, 2017

    I grew up eating this type of salad - a mix of lettuces and vegetables with a very basic, sharp dressing - so I didn't think it was particularly special but family really enjoyed it. I served it with the brined chicken breasts from the same book.

  • Ro_ on September 19, 2020

    I left out the carrot and celery as I didn't have any, but otherwise stuck to the recipe. I thought this was a fairly standard salad, I can't say I'd go out of my way to make it again.

• Little gem lettuces with creamy pistachio vinaigrette

  • peaceoutdesign on October 04, 2021

    I did not have pistachios so I subbed pepitas and the salad was still awesome.

  • Ro_ on January 11, 2023

    This was really nice, my partner especially loved the dressing, and it all looked really pretty so would be great for a party. The main thing that would put me off making it again is that it's impossible to buy shelled pistachios where I am, and hand-shelling nearly a full cup of pistachios takes forever...

  • SheilaS on March 30, 2023

    Very pretty and so cute - like little baby wedge salads! Just lettuce and radishes but the pistachio vinaigrette is the star of the plate. I'd definitely make this again.

• Arugula with cherries, shaved sheep's milk cheese, and sherry vinaigrette

  • Zosia on July 25, 2021

    Everyone enjoyed this salad. The flavours were balanced and the cherries were a nice touch. I didn't have all of the different vinegars the recipe calls for so just used my best sherry and balsamic.

  • SheilaS on July 29, 2024

    Very simple and easy salad that's still a bit special. Next time, I'll add some chopped toasted almonds or hazelnuts as I think a little crunch would be a nice addition.

• Tomatoes with crab, Sungold tomato French dressing, and fried caper rémoulade

  • SheilaS on July 27, 2024

    This is a delicious salad but also a good bit of work. Kind of gilding the lily as perfect summer tomatoes and fresh crab don't need all that but sometimes fancy can be fun and happily, everything can be prepped ahead and simply plated just before serving. My farmer's market egg made the rémoulade fairly yellow and my Sungold dressing wasn't as orange as pictured in the book so I didn't get as much contrast. Next time I'd toss in a couple of red cherry tomatoes to boost the color. I dressed some arugula with the Sungold dressing to fill out the plate and was happy with that addition.

• Escarole Caesar

  • SheilaS on March 22, 2023

    Caesar salads are kind of ubiquitous - romaine, bottled dressing, croutons from a bag and tasteless cheese. This is a Caesar done right. The croutons made from thinly sliced baguette are a great touch. I found that a take-and-bake baguette, right out of the bag, is the best bet for getting perfect, 1/8" thick slices.

• Mixed chicories with grapes, candied walnuts, and aged balsamic vinaigrette

  • Zosia on January 01, 2020

    Loved this salad! The sweet and tangy components balanced the bitterness of the greens. It was a great accompaniment to a rich main course. I see now that I forgot the Parmesan...oh, well, it was delicious without!

  • SheilaS on March 23, 2023

    The sweet, juicy, grapes, crunchy candied walnuts, sweet/tangy dressing and nutty Parmesan all contrast nicely with the bitter greens. I used radicchio, escarole, curly endive and arugula. I used my own recipe for candied walnuts instead of the one in the book. This was very good. Not mind-blowing but very easy so I'd make it again.

• Kale with quick-pickled apple, Gruyère crisps, and creamy Dijon vinaigrette

  • urmami on February 22, 2017

    This is one of the simpler recipes in the book, and it's a total winner. I used a mix of comte and asiago for the cheese "croutons" because I didn't have cave-aged Gruyere on hand and they came out exactly as crispy, rich, and salty as promised. I also used whole milk yogurt instead of the creme fraiche and nobody died. Throw in a protein like white beans or roast chicken and this salad is (or can accompany) the perfect "solace meal" - a quick, easy, yet elevated dish to spoil yourself with after or during an intense week. It's a little different and slightly highbrow so therefore indulgent, but you're not breaking the bank on a wild goose chase for spendy ingredients nor slaving away in the kitchen.

  • bwhip on March 26, 2017

    Wow, was this a winner! An amazing blend of flavors. The cheese crisps were so tasty, and the perfect counterbalance to the sweetness of the apples. The dressing was excellent too. I used sour cream, which the author mentioned would be fine as a substitute for the creme fraiche. Another great recipe from this excellent cookbook.

  • Zosia on March 30, 2017

    I agree with the other reviewers that this salad is a total winner with lots of great flavours and textures.

  • peaceoutdesign on December 16, 2021

    Just do parmesan crisps on the stovetop.

  • SheilaS on March 04, 2023

    Great combination of textures and flavors in this salad. I made the Gruyère frico in rounds instead of one big sheet and used baby kale but otherwise followed the recipe. I'll make this again.

• Roasted beets and pink grapefruit with frisée and mint crème fraîche

  • mrshalf on December 17, 2017

    The beets were amazing and the house smelled incredible after roasting them. I didn't try the salad, want to though. I'm intrigued by the mint creme fraiche.

  • SheilaS on March 07, 2023

    I had lots of beautiful citrus from the farmers market so I used pink pomelo, cara cara orange and blood orange. It make for a very pretty salad. IMO, roasting the beets with a head of garlic, orange rind, bay leaves, thyme, peppercorns, salt and olive oil was extra work and just muddied their sweet flavor.

• Homemade Ritz crackers

  • okcook on December 22, 2016

    This recipe caused me a lot of grief. I had to get a US nickel to see how thick it is so I could roll out the dough to the correct thickness. Why not use real measurements? She has you throw away the dough between the cut circles. Really? I rolled them out again and baked them....not quite as good as the first roll crackers. Then came the baking time. My oven IS the correct temperature. The recipe says bake 7-9 minutes. Not even close to done. Mine needed another 7 to 10 minutes. The crackers were 'meh' for what it is worth.

• Nigella and sesame crackers

  • okcook on December 22, 2016

    The baking time is way off. They needed about double the time stated . The sprinkling mix of salt and seeds is way too much. Just make about half of what is asked for. These weren't so great. Would not make again.

• Ham soufflé

  • joyous on December 27, 2016

    This was so delicious. Unfortunately, I took the egg whites too far the first time and heeded her advice to start over. I need to work on my technique of folding in the egg whites as it didn't rise dramatically but the taste was amazing and the leftovers have been surprisingly good. Took exactly 50 minutes in my oven, per the recipe.

• Brined chicken breasts

  • Zosia on March 23, 2017

    The technique worked well and the results were as promised: juicy and flavourful chicken (though a little too salty for my taste, having to do more with the final seasoning, of which I used less than specified, than the brine I think).

  • mrshalf on October 01, 2017

    This was the best chicken I've ever made. I agree with the caution to watch the salt at the end. Also, I'm not a chicken skin fan. Next time I'll take that off for my fam. It was good but - a little rich for us.

  • bwhip on August 25, 2018

    So good. A wonderful treatment for chicken breasts, which can be dry and boring. Not these! Moist, flavorful, and buttery. Delicious. As the others said, not too much salt before searing, as the brine definitely imparts a good bit. Pretty easy to make and really excellent.

  • Ro_ on September 29, 2019

    There are a lot of steps to follow to get what is ultimately a plain cooked chicken breast at the end of it, but this recipe gave me the BEST plain cooked chicken breasts I've ever made. I wouldn't always have the time in the evening to follow this process, but if I was serving chicken breasts with a special sauce at a dinner party or similar I'd definitely use this method. I have never seen skin-on chicken breasts for sale where I live, so I used skinless/boneless ones and the results were still very good.

• Blistered cauliflower with anchovy, garlic, and chile flakes

  • Zosia on March 23, 2017

    I'll be broiling my cauliflower from now on. The texture was perfect, cooked through and still moist with lots of caramelized bits. And the flavour was nicely balanced with none of the ingredients overpowering the others.

  • bwhip on December 09, 2018

    Fantastic cauliflower dish. Very creative ingredients and technique, and the end result was super flavorful and interesting. Loved it.

  • wester on July 27, 2019

    I had high hopes for this, but in the end it did not turn out different from any other roasted cauliflower recipe. The flavorings should have been interesting but they weren't all that noticeable. Maybe do this again and triple the flavorings?

  • peaceoutdesign on May 19, 2022

    This cauliflower was not impressive. Roasting in a high-temp oven work better and faster. The taste was not as interesting as it sounded.

  • elizabeth_qe5381 on January 13, 2026

    I made this a while back and loved it. I almost always preheat my baking sheets now when roasting veg. Yum.

• Milk-braised pork shoulder

  • elizapowell on March 23, 2017

    I have made this recipe 3 times & love it. I'm from NC so I'm a big fan of BBQ pork but my husband, a WA state native, is not. Therefore, I was looking for a pork shoulder recipe that we'd both enjoy & this one nailed it! I will warn you that the recipe is quite involved but after making it once, it's so much easier to prepare again.

  • Ro_ on September 29, 2019

    I liked this dish well enough, but I don't think the results were outstanding enough to make again. It also looks a little unappetising due to the texture and appearance of the milk by the end of cooking, even though it tasted good.

• Quiche with wild mushrooms, Gruyère, and chives

  • bwhip on March 25, 2017

    This was excellent. Although it doesn't have much cheese in it (and it goes under the eggs rather than on top), the cave-aged Gruyere gives it a wonderful flavor. The mushrooms, shallots and chives were a great combination. Pate brisee for the crust turned out really nicely too. The author's instructions are super clear, and I feel like I'm learning every time I make one of her recipes. We served it with the "Mom's Simple Salad" from the same cookbook.

  • stockholm28 on May 04, 2020

    This was a very nice quiche with a buttery crust. I made this in a 9 inch springform pan and reduced the proportions of the filling to 80% of the original since I had a smaller pan than she suggested. The first day I thought the chives were a bit too strong, but they mellowed out on day 2.

• Fennel-brined pork loin

  • Zosia on March 30, 2017

    I could tell from the aroma of the brine that this pork would taste fabulous - and it did. All of the ingredients in the brine had a role with the anise and fennel playing major parts. My roast was quite thick around and needed an extra 15 minutes in the oven to reach an internal temperature of 120F. It was 135-138F after it rested but the slices were quite pink in the centre and the juices were as well. I hesitated to serve it but my husband's refusal to eat it was the deciding factor and I popped the slices back into the pan with their juices and cooked them to 145F. Even though I wimped out, the meat was still extraordinarily juicy and tender. I served it with the hazelnut sauce verte and the orange-caraway glazed carrots. Since the brined chicken breasts I made from this book were too salty, I reduced the salt in this recipe by about 1/3. It was perfect for us.

• Orange-caraway glazed carrots

  • Zosia on March 30, 2017

    We loved these. They looked beautiful - glossy and caramelized - and tasted as good as they looked: sweet and tangy with hints of caraway and orange. Since the glaze and carrots are cooked separately then combined and warmed through just before serving, it's an excellent make-ahead dish. I served them with the fennel-brined pork and hazelnut sauce verte.

  • pattyatbryce on July 19, 2024

    This on e of my favorite recipes from this book. So tasty and wonderful.

• Candied nuts

  • Zosia on March 30, 2017

    Candied hazelnuts were needed for the hazelnut sauce verte (to accompany the fennel-brined pork and orange-caraway glazed carrots I made). Though it's not mentioned in the recipe, I blanched the nuts first to remove the skins. These were unlike other candied nuts I've made: the nuts were softer and more moist with the sweet lacquer finish providing crunch. Delicious.

• Potato dumplings

  • Niemie on April 03, 2017

    Have made these twice now, and it's my absolute favorite way to eat a potato. Pay attention to the weight of potato, and take the time to dry the riced potatoes-- you'll be rewarded with little pillows.

  • ellabee on September 13, 2017

    Requires a ricer. Advance prep: Ideally, riced potatoes should dry in fridge overnight before further preparation.

• Fig and red wine-braised lamb shanks

  • Niemie on April 03, 2017

    Loved this dish, not too fiddly and a big pay off. I served it with a celeriac puree.

• Porcini braised chicken thighs

  • Niemie on April 03, 2017

    This is now my go-to braised chicken recipe. The porcini added a lovely earthy note. I highly recommend pairing with the potato dumplings-- the best chicken and dumplings imaginable. Really approachable dinner party fair, especially if entertaining less adventurous eaters or families with small kids.

  • FJT on November 17, 2017

    Made this for my in-laws. Comes together very easily and was very tasty; will definitely make again.

  • Zosia on February 04, 2021

    The chicken was excellent - fork tender with crisp skin - and the vegetables were good too. I served it with rice to help absorb all of the delicious liquid but I will make the recommended dumplings next time.

  • meggan on April 16, 2022

    I couldn't find dried porcini so I used dried shiitake and some porcini powder. That was ok but next time I will look for the porcinis.

  • KevinSeattle on December 04, 2023

    This is such a simple technique for a crisp-skin chicken thigh braise, I have no excuses for ever doing it a different way (and I’m kicking myself for not thinking of it first. D’oh!). I’m dying to try it with turkey thighs. Oh, and I love the dried porcini in this. I used a powdered one, about 1 ½ teaspoons for about a half recipe. I would definitely make this again.

• Quick-sautéed greens with garlic, lemon confit, and chile flakes

  • Zosia on April 04, 2017

    I'm sure it would be better made with lemon confit, but made with lemon zest, the suggested substitute, it was fine but not special (and it was a little light on the garlic).

  • maryfa on August 26, 2017

    Made with 100% spinach it was delicious. I cannot eat garlic, and did not miss it in this recipe.

  • SheilaS on March 07, 2023

    This is the way I usually cook greens but the lemon confit certainly adds a nice touch. The only thing I do differently is to just smash the garlic and remove it before serving so the flavor isn't as strong.

• Pan-seared salmon

  • maryfa on August 26, 2017

    Definitely appropriate for company. I'm finally glad to have a recipe where my husband does not overcook the fish. We gave this a 9.5 out of 10. Which is rare in our house.

  • Ro_ on July 01, 2020

    I think overall I prefer pan-searing salmon on both sides, and skipping the oven part.

  • Peterkjsoe on April 08, 2026

    Delicious! Served with Beurre Blanc and Spring Pea-Mint Relish.

• Biscuits

  • infotrop on February 25, 2018

    My new favorite biscuit recipe. It's buttery and soft inside and crispy outside. I'm having really good luck with Pomeroy's recipes and really respect her tips and techniques. I halved this recipe for just the two of us and then stacked the large squares.

• White chocolate mousse

  • Zosia on March 07, 2018

    Fabulous recipe. It was light and creamy and tasted of good white chocolate. I chose this recipe for its stability (it includes gelatin) but it had such a lovely flavour and texture, it will be my go-to. I used it as mille feuille filling with chocolate puff pastry (Fearless Baker, Erin Jeanne McDowell).

• Duchess potatoes with smoked onion Soubise

  • jlg84 on March 25, 2018

    I made this recipe today, and I have one major quibble with it--she instructs us to cook the Yukon Gold potatoes in the oven with a bit of water in a covered container, but says nothing about piercing the skin before doing so. I thought the process a bit weird, but went with it, and sure enough not only did the potatoes explode, rendering them unusable for this recipe (though they were fine for other purposes), but the whole process seemed way too cumbersome. In the end, I opted to make baked potatoes in the normal manner, cutting the potatoes in half when they came out of the oven, scooping them when cool enough to handle (using the flesh for another purpose) and then proceeding with the recipe, and they turned out very well indeed. I also ended up opting to smoke the onions for the soubise using a smoking gun (r) rather than the smoking method in the recipe, more out of laziness than anything else, but they still took on a lovely smokey flavour.

• Seared marinated flat iron steak

  • bwhip on December 09, 2018

    This turned out excellent for us. The marinade gave the meat a wonderful umami. I did change the cooking technique to make sure the meat would be perfect - I used sous vide and cooked it for 3 1/2 hours to 130 degrees, then seared the steak for about a minute and a half each side in a hot cast iron pan with a bit of oil. Incredibly good. Barely even needed a knife to cut it, and the meat was incredibly flavorful. We'll definitely repeat this one.

  • TrishaCP on November 28, 2019

    This is a great recipe, even though we were only able to marinate the steak for a few hours instead of overnight.

  • Zosia on July 25, 2021

    The steak had great flavour and the cooking method/timing worked perfectly.

  • peaceoutdesign on October 04, 2021

    As bwhip said, great umami. I used a hangar steak instead and it was tasty and tender. I served it with the suggested Savory Tomato Confiture.

  • Rinshin on December 28, 2021

    Used a flap meat and because of the weather, cooked this on a stovetop but it still produced flavorful and tender beef slices. Has what I consider Vietnamese flavor with more fish sauce to soy sauce. Served with very simple Japanese squeezed cabbage, cucumber, shiso and furikake salad which was perfect to cut the richness of beef. Photo added.

  • valente347 on August 28, 2023

    This was great and so easy. I didn't bother slicing the steak for others and we just cut it ourselves when we sat down to eat. It was my first time cooking flatiron, and I'm a big fan!

• Crispy Brussels sprouts with pickled mustard seeds

  • radishseed on December 26, 2018

    The sprouts burned quite a bit in the last two minutes, so I would cut the cooking time back and watch them hawk-like at the end.

  • Agaillard on February 09, 2020

    Agreed with previous comment on the burning :) And I did take them out before, did not leave 12 minutes in after the addition of the pickled mustard seeds. I thought otherwise that it was great, tasty and a bit caramelized. Served with chicken kiev. I liked the pickled mustard seeds too, very original way to cook mustard seeds. Will make again, at least for the crispy sprouts (the pickled mustard seed might do as well, they add a nice touch)

• Soft scrambled eggs with caviar and herbed crème fraîche

  • Kduncan on January 22, 2019

    Didn't add the caviar, and subbed the half and half for heavy cream. Overall a nice recipe, stirring every 30 seconds though ended up with a large scramble vs. the picture in the book. Would cook again.

  • Ro_ on September 19, 2020

    I made this without the caviar, and served the eggs and creme fraiche on toast. The method for cooking the scrambled eggs was great: using a small frying pan and cooking them slowly without too much stirring is definitely a winning method for creamy-textured scrambled eggs, and one I will use again. The herb creme fraiche was lovely (I stuck with tarragon instead of the dill substitute, since I have loads of tarragon in my garden right now and no dill) - you only need a small amount to pack a big punch of flavour. I wouldn't add any more than the tablespoon stated for fear of overpowering - as it was, it was a lovely compliment.

  • laurencooks on January 02, 2022

    Made because I had leftover caviar from New Year's Day and wanted to put it to good use. Loved the cooking method of the eggs and the herbed creme fraiche—since I was cooking for myself I only used 2 eggs and halved the creme fraiche recipe. I also used heavy cream instead of half and half in the eggs. Taste and texture turned out great.

• Pan-seared pork chops

  • Zosia on June 26, 2019

    This technique works well for boneless loin chops as well. I do cook them a little beyond 120F as that is our preference and I've even cooked them well done for some family members; they always turn out moist and flavourful.

  • ktmoss on May 18, 2026

    Excellent for thick chops.

• Fresh corn and summer vegetable succotash

  • Ro_ on December 08, 2020

    Made this as a side for fried chicken, and it was nice to have something quite light and fresh as a contrast. I realised after I had already started cooking that I was out of green beans, so had to substitute some frozen edamame beans instead. Generally I'd say this was a nice, fresh dish but nothing outstanding or particularly memorable.

• New potato salad with fava beans and morels

  • Ro_ on June 16, 2021

    This is one of those cases of "I sort of made this recipe". I had to use regular button mushrooms instead of morels, and I omitted the fennel. The result was something nice but not amazing, I think this kind of dish really lives and dies by the quality and freshness of its ingredients.

• Asparagus with black garlic Hollandaise

  • eliza on June 29, 2021

    This was a pretty good way to eat asparagus fresh from the garden. I liked the hollandaise sauce with black garlic, and had enough left over to use for another meal. Not quite as great as I expected, may or may not repeat.

• Seared duck breasts

  • TrishaCP on February 21, 2022

    This is a lengthy recipe, but it did result in perfectly cooked duck breasts, so I would use it again in the future. (I did tweak the times a bit since I had huge duck breasts, so this comment is really about the technique.) I skipped the thyme since I was using a thyme infused salt.

  • kkmatti on December 31, 2024

    I overcooked the duck for this recipe. In the future, I'm making a note to be very careful at the step where you are rendering the fat to keep the temp low and not cook the breasts too much. The amount of time in the oven seems to be just a few minutes.

• Crème fraîche

  • SheilaS on March 03, 2023

    This is pretty much the same method I've been using for years to make créme fraîche and it works very well.

• Caramelized delicata squash

  • SheilaS on March 07, 2023

    I like this method quite a lot. Squash sometimes seems stodgy to me but these thin, caramelized slices are the opposite of that.

• Half-dried tomatoes

  • SheilaS on March 07, 2023

    This is a good thing to do if you've got some cherry tomatoes that aren't super flavorful or are starting to look a little wrinkled. The result is sweet and tangy.

• Oven-glazed shallots

  • SheilaS on March 13, 2023

    Delicious!

• Caramelized lentils du Puy

  • SheilaS on March 30, 2023

    These lentils were fine but a bit fussy for me. Lightly cooking the mirepoix so the veg aren't super soft is a nice touch.

• Seared sea scallops

  • SheilaS on August 02, 2024

    I made this will the summer serving suggestions of basil pistou and half-dried tomatoes, both also from this book. Great recipe for seared scallops with interesting seasonal serving suggestions.

  • MyKitchenInHalfCups on November 09, 2023

    Who knew! It really is all about technique, ingredients can be secondary. Salt, pepper, butter: WOW simple, easy, excellent, fastest. This is now my emergency company meal which is just as good for the two of us.

• Buttermilk-black pepper ice cream

  • pattyatbryce on July 19, 2024

    Great way to use up buttermilk. Tangy and cold and flavorful.

• Olive oil and black pepper crackers

  • kkmatti on January 14, 2024

    Tried to make these twice with limited success. The first time they turned out too thick and were soft & bendy. The second time we took them all the way to the thinnest pasta roller setting. The results were crispy, but the taste profile wasn't what we had hoped for.

• Apricot-brown butter tart

  • Suzannefrc on May 24, 2026

    Wonderful!!

• Food52

  The 2017 Piglet Tournament of Cookbooks, Final Round: Taste & Technique vs. My Two Souths

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• Eat the Love

  ...this cookbook is great for those folks comfortable in the kitchen but want tricks and tips to bring their skills to the next level.

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