Notes about Recipes in this book

• Butterscotch pudding pie

  • twoyolks on November 29, 2019

    Great flavor. Works really well on Thanksgiving. I assembled it in advance, earlier in the day, and it turned out fine.

• Acorn squash and escarole salad

  • dinnermints on December 17, 2017

    A great example of how a few ingredients can come together to make a fantastic salad. A pound of both escarole and arugula is a LOT - even for 10 people. I used about half of the arugula and escarole as the salad called for, and the salad was still more than enough for the seven of us. I used one delicata squash, which was more than 9 oz, but wouldn't have wanted to use less. And the dressing - so simple, and perfect for the salad. The large amount of pepper in it was key.

• Roasted cranberry-grape sauce

  • Totallywired on October 09, 2018

    Delicious variation on the standard with better texture, good balance.

  • bktravels on November 23, 2020

    I was looking for a different cranberry sauce this year, especially one that could be scaled down for just two people. My first impression was that this might be perfect. The directions, however, did not really make sense to me. I followed them, but the result was not good. If I were going to try this again, I would mix the ingredients well in a bowl rather than trying to toss them on a cookie sheet as directed. I would also add a bit of orange juice for sweetness and to dissolve the sugar.

• Roasted vegetables with smashed-walnut vinaigrette

  • Totallywired on October 09, 2018

    Walnut overload.

• Spatchcocked turkey with pink peppercorns and thyme

  • hillsboroks on November 26, 2021

    I combined several recipes for my petite 8.8 pound turkey and used this recipe for the rub and setting up my turkey in the roasting pan. I had brined it first for 24 hours using a Martha Stewart recipe, then my husband spatchcocked it for me while I made the rub. This rub is absolutely lovely, with a great aroma in the bowl and on the cooked turkey. I started my turkey at 450F as the recipe calls for but after 30 minutes I reduced the oven to 350F per a Bon Appétit recipe and roasted it to 165F. It took about an hour and a half. Since my turkey was so small I was afraid 450F for the entire time would dry it out or burn it.

• Smashed-banana bread

  • acalexander on March 22, 2020

    So delicious. I made this with vegan butter and vegan sour cream (due to intolerance) and some of the best banana bread ever.

  • babyfork on March 25, 2020

    I made this with Marie Brizard Banana liqueur which is one of those weird things I happened to have on hand. I omitted the pecans (since I didn't have any) and added a bit of cinnamon, allspice, and nutmeg. Otherwise followed the recipe. Baked for exactly 1 hour 30 minutes. I made this to use up some overripe bananas. I don't even like bananas, but this is delicious! Moist and flavorful. Would make again!