Notes about Recipes in this book

• Sweet, salty, spicy pecans

  • Cookin.Claire on November 10, 2019

    These are delicious! Very easy and a favorite go-to recipe to have out with appetizers.

  • averythingcooks on June 19, 2022

    These were good and my guests finished them off, but I honestly think I make at least 4 other better (for our tastes) spiced nuts recipes so I doubt I'll make this one again.

  • kshell on May 07, 2024

    Who doesn't love a sweet, roasted nut? I cut down on the cayenne for my family. Easy recipe. I think the coating was sufficient for slightly more nuts than what I measured out. Would toss in more pecans next time.

• Buttery Cajun-spiced popcorn

  • Lnbrittain on May 25, 2019

    So amazing! It tastes like BBQ potato chips but way, way mellower. I play with the amounts of spices and don’t use onion powder, since there’s also garlic powder. Am addicted!

  • vegabond2016 on May 05, 2024

    Yummy! This was my first time making popcorn on the stove, but won't be the last.

• Warm caramelized onion & Gruyère dip

  • tlight on January 08, 2022

    With most of the components of a rich, french onion soup, it was assumed we would love this - and we did. Perfect as a warm app after a day outdoors. It was a bit loose, even with the added 10 mins. standing time out of the oven, so we found it was best served with warm, crusty bread. Would repeat.

• Deviled eggs with candied bacon & chives

  • KCKB on April 05, 2026

    This is the same deviled egg recipe (minus the bacon) that appears on her website. A bit more mustard-forward than some - the filling has a nice tang from that plus the vinegar and Worcestershire sauce.

• Maryland-style crab cakes with quick tartar sauce

  • anya_sf on September 09, 2022

    This recipe was closest to the one on my Maryland crab purveyor's website. I omitted the celery. Shaped the cakes 2 hrs ahead and chilled them. Instead of frying, I topped each with a small pat of butter and broiled them initially on low (in my toaster oven, to avoid heating the house), then on high to brown the tops a little more, which worked very well. They were delicious with just a squeeze of lemon.

• Golden orange gazpacho with basil

  • Hansgee on August 14, 2023

    This is so good, and easy to alter to your tastes. Favorite summertime lunch!

• Creamy wild mushroom soup with herbs

  • tmatthey on September 03, 2018

    I made half the batch with cream for immediate consumption and half without (to freeze). Found that I actually preferred without the cream. Go figure!

  • Rinshin on September 07, 2018

    I really had to play around to up the flavor on this one. The overall taste felt one-dimensional to me initially and I added sherry and some sugar for some sweetness. Needed much more salt and pepper too. Also added fond de veau I always have on hand to improve further.

• Chicken tortilla soup

  • dbuhler on February 03, 2023

    The only change that I made was that I reduced the cayenne pepper to 1/8 tsp. I added 1 lb of shredded rotisserie chicken and served with shredded cheese, avocado and tortilla chips. This was just okay for me. It is a very nice soup with good texture, but it is very cumin heavy and I don't personally love lots of cumin. I may try this again but swap the measurements of cumin and chili powder to see if that would be more to my liking.

• Open-faced bacon, avocado & pickled onion sandwich

  • Hansgee on August 14, 2023

    I looove these. This cookbook is full of many involved recipes, so I liked the quickness of this one. It’s like an updated BLT, but healthier (not that you’d know from the taste) with the crisp bacon, rich full-fat sauces, acidity, and vegetable crunch. Made it on slices of multigrain sandwich bread from the co-op, with Beeler’s bacon (iykyk).

  • anya_sf on September 05, 2024

    Really delicious! The onions were mild enough that I didn't mind them at breakfast.

• Pickled red onions

  • anya_sf on September 05, 2024

    Very tasty if, like me, you like a little sweetness in your pickled onions.

• Smoked Gouda & pesto grilled cheese sandwiches

  • averythingcooks on May 11, 2022

    This is really more a suggestion for a combination of ingredients/flavours than an actual recipe BUT having said that, this is a delicious grilled cheese sandwich!

  • dbuhler on March 26, 2023

    This was an okay sandwich for me, but not amazing...perhaps it was my store bought pesto? Either way, I did love using smoked Gouda for a grilled cheese sandwich and I will definitely do that again!

• Basil pesto

  • averythingcooks on May 13, 2022

    A good, classic pesto (perhaps smoother in texture than some others I've made) destined for my freezer in 1 tbsp portions.

  • averythingcooks on August 26, 2022

    I came back here, this time to use walnuts with my garden basil because, during a recent stop at my grocery store, I laughed out loud at the price of a small package of pine nuts....crazy! This version is very good....I just might be a convert.

• Black bean & corn salad with chipotle honey vinaigrette

  • averythingcooks on March 28, 2022

    Even with no avocado on hand & an aversion to (and so elimination of) cilantro, this was a great corn dish. I cut everything except the corn back by 1/2 for the 2 of us. I wanted something warm so I sauteed the onion & bell pepper and then added the kernels to the hot pan (rather than boil the cobs) and also added hot peppers & green onion with the black beans. The vinaigrette (lovely!) was poured over this hot mixture, some fresh basil went in and we devoured all of it.

  • anya_sf on March 19, 2024

    I used frozen corn (cooked in the microwave), half the onion, no bell pepper. Half the dressing was just right. I made the dressing by hand, finely chopping the chipotle chile (with seeds removed). Delicious!

  • Kitsune on May 30, 2025

    Wow, this dressing was amazing! I made this into more of a traditional salad by tossing with spinach (and did not need extra dressing, even though I used a lot of spinach). Like another commenter here, I eliminated the cilantro as my partner is not a fan, but did not miss it - the flavors were wonderful even without. I think next time I might try canned or frozen corn since it was a bit of a fuss to prep the corn fresh. But definitely will be repeating this!

  • lorloff on August 30, 2025

    This was a wonderful dish. I agree really great dressing, I increased the corn to three cobs and dry roasted the corn on a large cast iron pan to cook it a get a good char on the corn which enhanced the flavor of the corn in the dish. It worked really well. Used canned organic black beans and it was great. We loved the way the avocado finished the dish and letting the salad marinate in the dressing overnight is essential. Highly recommended.

  • mingwai_cy960g on May 25, 2026

    Loved this recipe. I only had some Trader Joe’s frozen roasted corn so I used that, I also had some leftover quinoa and a handful of grape tomatoes that I needed to use up so I threw those in there too. It is a very flexible recipe and the dressing is amazing.

• Thai crunch salad with peanut dressing

  • KCKB on January 17, 2022

    The peanut dressing is sublime! I like to use sesame oil in place of the vegetable oil, and include the zest from the lime. (And while you’re making it, you might as well do a double batch - you can toss the extra with noodles and your choice of veg and protein to get a second meal option.) Also, the salad benefits from something crunchy as a topping: slivered or sliced almonds, crushed peanuts, pepitas, sunflower seeds, etc.

  • Lepa on September 26, 2022

    This salad is really good. We wanted a light dinner after having a large lunch and this was a perfect choice. Everyone in my family liked this.

  • averythingcooks on September 07, 2023

    This made a lovely mixed veg slaw. I used green cabbage, shredded carrot and a mix of thinly sliced celery, red peppers & red onions. T had cucumber in his and I mixed some shredded beet chutney into mine. And yes...the dressing is delicious :)

  • anya_sf on September 07, 2024

    This was so good, especially the dressing. I used preshredded green cabbage, and leftovers held up well the next day, although the dressing got slightly watery. I added avocado which needed using, plus cooked chicken, for a heartier dinner main, and 2 of us ate most of it. Topped with roasted peanuts.

• Celery, toasted walnut & pecorino salad

  • hbakke on March 12, 2021

    A nice way to use up loads of celery. This was a crisp and refreshing salad. I would make this again.

  • Partyof7 on May 28, 2025

    Surprisingly delicious! Half recipe is plenty for 4.

• Arugula with roasted beets, clementines, feta & pistachios

  • anya_sf on January 28, 2025

    I adjusted this slightly, using baby spinach/arugula mix, 2 small oranges, and 10 oz package of cooked beets. 2/3 of the dressing was just right. Super delicious.

• Nutty wild rice salad with dried cranberries, apples & orange vinaigrette

  • anya_sf on December 20, 2023

    Delicious salad with great flavor and texture. I cooked the wild rice in my rice cooker.

  • anya_sf on December 24, 2024

    Made again, turned it into a main course by serving over a bed of greens and topping with cooked duck meat. It served 4. So delicious!

  • dbuhler on February 20, 2026

    Delicious! We loved this so much, and I can't wait to dig into the leftovers tomorrow! I omitted the celery and added a little bit more of the rest of the ingredients, but next time I will just add another apple. This will definitely be made again...and soon!

• Sam & Harry's steak salad with fennel, blue cheese & apple-walnut vinaigrette

  • hbakke on March 06, 2021

    We really enjoyed this salad. I used butter lettuce as a substitution for romaine and used a couple strip steaks rather than the more expensive filet mignons. The vinaigrette individually seemed a bit too sweet, but combined with the blue cheese was perfect. I would make this again.

  • julesamomof2 on August 11, 2022

    Super delicious and easy salad, and although I did have to break out my blender to make the dressing, it was worth it. I threw the rest of chopped apple into the salad and that was a nice addition.

  • averythingcooks on March 03, 2024

    I made my usual steak salad with romaine, red onion, radish, red pepper + thinly sliced steak & chunks of blue cheese (ie no fennel) but the real star was this apple walnut dressing. I used a Granny Smith apple and got it as smooth as I could in my small (smoothie) blender and wow - this stuff is truly delicious.

  • anya_sf on November 01, 2024

    Super good and 2 of us finished most of it for dinner. We only needed half the dressing, but it's so good I'm sure it will get used.

  • Running_with_Wools on November 04, 2024

    This was fresh, crunchy, and flavorful. Salty cheese, fresh vegetables , and the sweet dressing. It really was balanced and unusual. A great combination. I loved it. I could eat the dressing with a spoon.

  • cnorton on April 12, 2026

    BIG salad lover, and this is my absolute favorite fall salad! The dressing is soooo good: toasted walnuts, apples, apple cider vinegar, honey, etc.. Well-balanced and satisfying! YUM!

• Spaghetti with kale & walnut pesto

  • elianita on May 12, 2026

    Excellent twist on pesto. I was worried about the kale being bitter but it tastes delicious!

• Garlic & herb roasted baby potatoes

  • babsiscookingnow on June 19, 2018

    Perfectly simple with so much flavor! Only change I made was using Kosher salt for the salt & I easily cut the recipe in half for 2 people!

  • averythingcooks on June 16, 2022

    Just a simple and delicious treatment for baby potatoes that I will do again.

• Maple, coconut & blueberry granola

  • Cooks0308 on January 01, 2019

    Delicious. I added more cinnamon than the recipe calls for, and it came out great. Would be delicious even without the blueberries.

  • Lepa on July 07, 2022

    This is pretty good. It's not as sweet as most granolas but the cinnamon and blueberries are a nice touch.

• Baked bourbon French toast with praline topping

  • Cooks0308 on January 01, 2019

    Absolutely delicious! A family favorite now!

  • anya_sf on August 04, 2024

    Decadent and delicious! A good one to keep in mind for the holidays. Sweet enough that it doesn't need maple syrup, but we did drizzle a tiny bit on top. Soaked overnight, this took an extra 10 minutes to bake in my oven, which may be running cool.

• Boozy hot chocolate

  • Cooks0308 on January 01, 2019

    So good, but extremely rich. Cut the recipe in half and still got about 4 servings.

• Blueberry scones with tart lemon glaze

  • Frogcake on May 14, 2019

    Yum! These are amazing! Moist and buttery - everything that a scone should be!

  • DFarnham on June 12, 2021

    Delicious! Easy to make. Very light--not dense like other scone recipes.

  • Lepa on July 05, 2022

    Segal's scone recipes are the best I've ever made. This was no exception. The recipe came together easily and the resulting scones were wonderful.

  • WhatMattersMostNow on January 05, 2024

    We absolutely loved these and thought they were the best ever. The tart lemon glaze takes these to the next level. They are better than any other scones I have made. Amazing!

  • anya_sf on July 31, 2024

    Really delicious with lots of berries. The glaze added a really nice lemon flavor - definitely don't skip it.

  • jimandtammyfaye on January 16, 2024

    Soft and flaky, perfectly sweet without being cloying. These were a cinch to prepare and enthusiastically received by family.

  • jen_psw6bm on March 21, 2026

    One of the best scones I’ve ever made. Super soft crumb and moist which is never the case with scones. Icing is superb. Made with heavy cream instead of butter.

• Springtime sautéed asparagus & peas

  • Shelmar on September 03, 2019

    yummy, the honey likely to encourage even the most picky child to eat their veggies

• White Russian milk shakes

  • Shelmar on September 03, 2019

    drinkable

• Spinach & Gruyère quiche

  • Shelmar on September 03, 2019

    Not bad, drain the spinach.

  • Baxter850 on November 28, 2020

    Easy, rich and delicious. Homemade crust would be better but no complaints with using store bought for simplicity. Pair with a light simple green salad.

• Broccoli tots

  • Shelmar on September 03, 2019

    Not the best use of the ingredients, but would serve the purpose of hiding the broccoli from finicky eaters.

  • dbuhler on February 10, 2023

    These were okay but nothing amazing. My kids didn't want to eat them. I did mess up and overcooked the broccoli which resulted in a waterlogged veggie that turned to mush within a few pulses of the food processor, which resulted in a super greet tot. There were also too salty to my tastes, so if I happen to try them again I will need to reduce the salt. The only change I purposely made was that I sautéed the onion before I added it to the mixture.

• Cinnamon swirl bread

  • Shelmar on September 03, 2019

    Quite good.

  • Lnbrittain on October 10, 2020

    Super, classic soft cinnamon swirl bread. Perfect.

  • anya_sf on August 13, 2024

    The dough was actually quite easy to work with. It did take much longer to rise in my cool kitchen and there was a lot of oven spring. My oven has been acting up lately, so the bread took 20 min longer to bake to 190 F - glad I checked the temp or I would have underbaked it. It was really delicious toasted with butter.

• Smoked salmon spread

  • Cookin.Claire on November 10, 2019

    This is so tasty! Easy and a crowd-pleaser. And it's even better the second day.

  • BrendaD1962 on January 22, 2022

    We thought this was just okay. It needed something but I’m not sure what. I followed the recipe exactly, and we found it quite bland. Won’t be making again.

  • anya_sf on August 03, 2024

    We really enjoyed this on toasted bagels, and found it easy to spread straight from the fridge.

• Chocolate buttercrunch with sea salt

  • Cookin.Claire on November 10, 2019

    These. Are. Amazing. I rarely make the same recipe twice because, well, there are SO MANY recipes and TOO LITTLE time. But these? I made them three times in two weeks!

• Toffee almond sandies

  • Cookin.Claire on November 10, 2019

    Jenn's description of these cookies is spot on! Even though a humble-looking little cookie, they are divine. People seriously stop mid-bite and say "Wow! These are so good!" Make them small to get to nine dozen; they spread too. I made a batch, divided them up, and froze them to pull out when needed. They freeze nicely.

• Curried roasted carrots

  • Summerlandsky on February 14, 2020

    I use about half of the curry and add a little Aleppo pepper.

• Monterey Jack & jalapeño cornbread

  • OneAnd2 on September 12, 2021

    Excellent recipe. Best we’ve ever encountered. I scaled it up by 50%—all but sugar, which I left at 1/4 cup—added one ear’s worth of fresh corn, and baked it in a 12-inch skillet. Perfect.

• Chocolate-banana muffins with pecan streusel

  • Frogcake on January 12, 2022

    Excellent muffins! Would definitely make these again! I didn’t mix chocolate chips into the batter - this was a family preference to have fewer chips strategically placed on top.

  • anya_sf on September 09, 2024

    Really tasty, if sweeter and more dessert-like than I'd normally make. Next time I might reduce the sugar and omit the chocolate chips, although my husband might complain. KA's triple cocoa blend worked fine instead of natural cocoa. With my usual portion scoop, I just got 6 muffins from 1/2 recipe, but they did rise a lot, so perhaps I should have made them smaller. I mixed the batter and streusel the night before. Baking time was 28 min.

  • elizabeth_9h3t7q on March 01, 2026

    Excellent! Banana flavor is not too strong. The muffins have a nice light texture. Made exactly as directed.

• Chocolate croissant bread pudding

  • KCKB on January 16, 2022

    A generous dash of cinnamon makes a really nice addition to the custard in this recipe. I have also experimented with white chocolate and a mix of different types of chocolate - all are delicious.

• Almost Southern buttermilk biscuits

  • averythingcooks on April 21, 2022

    These are very tasty biscuits with the promised flaky layers. Two things set these apart from others I've made: adding cornstarch to the flour (to mimic a lower protein flour) and the technique of cutting the patted rectangle into 3rds, then stacking and re-patting (done 2'ce before cutting biscuits) as opposed to the "letter folding" technique I've used. I cut 8 squares (as opposed to the 12 suggested) and they have a crispness coupled with lightness that we really liked. A repeat for sure.

  • fultre on August 28, 2024

    We loved these biscuits. Agree with averything cooks, they have a great texture. I pushed too hard and sealed some of my edges, but they were hugely tall and flaky elsewhere. I enjoyed the ease of using food processor to cut in butter, but this was offset by dirtying an extra bowl for adding buttermilk; can’t decide whether I prefer easier prep or easier cleanup. One batch was handily finished in one meal by B & I and 1 kid. Will try a double batch next time.

  • jody_jf1utl on March 12, 2026

    Very good and flaky. I bake until the interior temperature hits 200F

• No-churn cheesecake ice cream with graham cracker-pecan crumble

  • averythingcooks on July 04, 2022

    This stuff is rich, creamy and tastes exactly like a good cheesecake as promised. I spread the crumble on the bottom and top of pan (as she does on a different version on her blog) rather than keep it separate and I would recommend taking it out a bit early for easier scooping . I also offered a nice raspberry sauce to drizzle which was a good foil for the richness. As much as we enjoyed this, I really think we preferred her key lime version (again, on her blog) but the pecan graham crumble is fantastic and I will use that in other places as well.

  • anya_sf on September 07, 2024

    Delicious and unsurprisingly tastes like cheesecake, since it's basically frozen cheesecake filling - very rich. I didn't get quite the stated yield - maybe 1.5 cups from 1/2 recipe - so there was extra crumble. My crumble didn't bake into a solid mass (i.e., remained crumbly) which was fine.

• Roasted Swiss chard with feta

  • emusro on July 05, 2022

    This was very tasty and pretty hands off. I only had a small bunch of swiss chard, so threw in some lactino kale as well.

• Mini savory cheddar Dijon scones

  • Lepa on July 26, 2022

    These were delicious. All of Segal's scone recipes are amazing and these are no exception. These came together quickly and had a lovely texture and flavor.

  • dbuhler on July 17, 2024

    These were just okay for me. I liked the flavor, although I did find the Dijon a bit strong. I also didn't love the use of cake flour here as it made the scones too tender, almost claggy in the mouth. If I make them again I will use AP flour and possibly reduce the mustard. I definitely want to try them with gruyere!

• Peruvian chicken with green sauce (Pollo a la brasa)

  • TBipp on September 05, 2022

    The Green Sauce is excellent. I used 2 supermarket jalapenos (no seeds and ribs) and the sauce had no heat despite the jalapenos being hot. We're happy to have sauce left over, and it is great with tortilla chips. The chicken did not work as well as it was too large for the amount of marinade (Husband bought a six pound chicken) and recipe calls for a 4 pound chicken to be marinated at least six hours which we did. Overnight is preferred. We will definitely make again though. Jennifer Segal's website offers this recipe online and it's one of her most popular recipes--one can search her blog for recipes by popularity.

  • anya_sf on May 18, 2026

    I've wanted to make this for a while now, and it did not disappoint! Even marinating the minimum 6 hours, the chicken had good flavor and the breast remained juicy. The green sauce was amazing (even with no jalapeno seeds).

  • jimandtammyfaye on November 21, 2023

    The green sauce is fabulous. I didn't make the Peruvian chicken but instead used the sauce on leftover roasted chicken. Would be a great way to make store-bought rotisserie chicken extra special with the green sauce.

  • PriyaPath on March 27, 2026

    The best, must have with the sauce. It’s so addictive!

• Valérie's steak au poivre

  • ellwell on January 29, 2023

    My husband really liked this. I found it a little bland but after I seasoned the sauce a little more, I thought it improved. Perfectly delicious Saturday night eating in! Served with the roasted potatoes and some steamed green beans.

• Buttermilk fried chicken tenders with honey mustard sauce

  • dbuhler on February 10, 2023

    These were super easy to make and very delicious. My kids loved them! Next time I will half my tenders to make them just a bit smaller. My tenders were a bit big and I wanted them to be more "chicken strip" sized. I will definitely make them again! The honey mustard dipping sauce was delicious as well!

  • Marycolleen on March 02, 2026

    very good and easy to make! the honey mustard was delicious, too!

  • elianita on September 20, 2024

    Delicious! I personally don’t like frying but this recipe is worth it!

  • jen_psw6bm on March 24, 2026

    Coating would not stay on the chicken.

• Honey mustard sauce

  • dbuhler on February 10, 2023

    This is a simple but delicious dipping sauce for chicken tenders. The recipe as written makes a ton of sauce so next time I will half it so that I don't have so much left over.

• Braided honey challah

  • dbuhler on February 10, 2023

    I made this specifically to make some Challah French Toast this weekend. I haven't made the french toast yet, but I did slice off a sliver of the bread before I put it into the freezer, and I don't love this challah. I love the flavor, but the texture is not what I prefer...this challah is cakey in texture and a little dry (likely due to her use of AP flour, high hydrations, and a short kneading time). I weighed my flour using her gram measurement from her online recipe (130g per cup of flour) and I used SAF Gold Yeast. I will say her four-strand braid illustrations and explanation were clear enough that my six year old could braid the bread, so that was a huge plus. I am sure this will turn out fine as french toast, but I don't think this will be my go-to challah recipe.

  • anya_sf on July 28, 2024

    I used the weights in the book and found the dough to be extremely soft and sticky, even after incorporating probably 1/2 cup more flour when trying to knead it into a ball. It took much longer to rise, but my kitchen was rather cold. The dough was so slack that I had trouble braiding it neatly. Still, it baked up fairly well and I thought it had good flavor and texture. Like dbuhler, I plan to use most of it for French toast.

• Pan-seared halibut with cherry tomatoes & basil

  • ricki on February 16, 2023

    Quick, easy, and good. Good enough for company. (broiled rather than pan-seared)

  • anya_sf on August 27, 2024

    Pacific halibut is very delicate and easy to overcook, but this method worked perfectly. I just cooked 2 8-oz fillets (using less oil in the pan), but made the full amount of tomato topping and was happy to have more. My tomatoes were a bit acidic so I added a pinch of sugar.

• Sweet & tangy barbecue sauce

  • averythingcooks on February 19, 2023

    This sauce hits all the flavour notes that I like in a ketchup based BBQ sauce. I used a hot chili powder & a sweet smoked paprika and also added 1/4 tsp of dry mustard. I minced the onion & garlic pretty finely and so didn't bother to blend/process it. This is going into the fridge and will be used for lots of things.

  • cnorton on April 12, 2026

    Agree! Tasty, easy family-friendly sauce.

• Banana pancakes

  • vcmc34 on May 06, 2023

    We love this recipe. I make it for brunch most weekends and add in frozen blueberries to some pancakes while cooking for variety.

  • Baxter850 on October 29, 2023

    Needs more banana. Don’t like the raw banana to finish. Caramelized sliced bananas in the pancake. Made again 10/23: added more banana which helps the freshness of the batter the next day. Also sliced banana into the cook which made for a great result.

  • cookingbychapter on May 19, 2026

    Loved these! Will be a repeated recipe in my kitchen.

  • elianita on September 26, 2025

    Great recipe! This is our family’s go-to banana pancake recipe.

• Savory ham & cheese waffles

  • WhatMattersMostNow on January 05, 2024

    Made these for guests and they were a huge hit. The addition of the ham and cheese elevates this already delicious waffle batter to the next level. I can't wait to make them again!

• Old-fashioned ginger spice cookies

  • averythingcooks on November 24, 2025

    As ginger cookie lovers, we think these are great. I love the addition of the black pepper with all the other warm spices and I did add the end of a package of chopped candied ginger (a favourite of ours in cookies). Note that the dough requires "a few hours" in the fridge before proceeding.

  • anya_sf on December 12, 2025

    Very good flavor with a soft, chewy texture. I only had about 2/3 of the molasses and supplemented with treacle. My cookies took around 14 min to bake.

• Basmati cilantro rice pilaf

  • anya_sf on May 18, 2026

    Very nice pilaf. I used parsley as I ran out of cilantro. Still went very well with the Peruvian chicken.

• Honey's coconut cupcakes

  • anya_sf on June 19, 2025

    I made 1/4 recipe (6 cupcakes) for a coconut cake bake-off. I worried the cupcakes wouldn't rise with so little leavening, but they did. The cupcakes were enjoyable, with enough coconut flavor, although not the most coconutty recipe we tried. Cake texture was sturdy, which I suppose is helpful for a cupcake eaten out of hand. Frosting was quite sweet; would reduce the sugar next time. I had to refrigerate the cupcakes and they were drier/denser straight from the fridge; definitely better at room temp.

  • Hansgee on August 25, 2024

    The cookbook has an error in the first print. Check her website for the correct frosting measurements

• Moroccan-style brisket with dried fruits & capers

  • anya_sf on December 28, 2024

    So good, and perfect for a holiday dinner. I made it 2 days ahead, making it easy to skim the fat, then reheated as directed, but initially warming on the stove. Served alongside couscous with peas and sauteed baby greens for easy entertaining.

• Salt-crusted currant & walnut rye bread

  • anya_sf on January 03, 2025

    I attempted 1/2 recipe (1 small loaf), but the volume was insufficient for my KitchenAid. So I switched to kneading by hand, but had trouble handling the sticky dough even with oiled hands. As a result, the dough was probably underkneaded. The baked loaf was fairly dense (I think it's supposed to be with all the fruit and nuts) but not in a bad way. Really delicious with butter and honey, or would be good with cheese. Next time I will shape it into a wider, shorter loaf if not using as cocktail bread.

• Pink vodka lemonade

  • anya_sf on August 31, 2024

    Since I have a Vitamix, I just blended everything together without straining. Delicious drink! Sweetness was just right for us. We did like a little extra vodka. I'd say the full recipe definitely makes 6 drinks rather than 4.

• Red, white & blue summer berry trifle

  • anya_sf on July 31, 2024

    I made 1/6 recipe to use up a package of ladyfingers, which served 2 generously, so the full recipe could likely serve 12. For that small amount I just made 2 layers. Eaten 12 hours after assembly, the ladyfingers had softened just enough. Delicious!

• Glazed pumpkin pound cake

  • jimandtammyfaye on November 19, 2023

    Outstanding cake! I first saw the cake mentioned on Leite's Culinaria, where you can read comments and reviews. The only difference between the two recipes is LC adds up to 2 tsp vanilla to the glaze. Uncomplicated ingredients and recipe. The family hasn't even finished the cake I made, and they are already asking me to make another one this week. Would be delish with raisins or chocolate chips mixed into the batter.

• Sausage & cheddar bread pudding

  • dbuhler on July 20, 2024

    I really liked this! I loved the flavor and it was super easy to make. I made a half batch and used an 8x8 baking dish. I omitted the butter as the fat from my sausage was sufficient to saute the onions, and I only used eight slices of bread and I could have probably used less as it was not as moist as I like my bread puddings. I will definitely make this again!

• Peanut butter granola bars

  • jen_psw6bm on May 27, 2026

    Very good! Will continue to make these in different variations.

• Eat Your Books by Jenny Hartin

  Written with the authority of a chef and the care of a teacher, this book will elevate your culinary level.

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