Notes about Recipes in this book

• St-Germain sunset

  • MissKoo on July 16, 2020

    A wonderfully refreshing cocktail on a hot summer day. And pretty, too. Good prelude to a brunch or evening cocktails and a nosh. Expensive, though, if you don't keep a well-stocked liquor cabinet with St-Germain, Campari, Lillet, and Sparkling Wine.

  • anya_sf on July 17, 2020

    Very pretty drink, and really tasty too. I didn't have Rose's lime juice, so I used fresh lime juice plus 1/4 tsp superfine sugar (for 1 drink).

• Cheddar-zucchini pancakes with poached eggs

  • okcook on July 04, 2018

    The recipe makes a lot. I made a half recipe. Pretty easy to make and the cooking instructions are bang on. My husband thought they were a little bland. We had the last of them with some chutney and that helped. One could put some curry powder or chili powder or paprika in the batter. A recipe to experiment with.

  • mjperkins on April 12, 2020

    Served with hummus and microgreens

• Grilled salmon with red-miso glaze and nectarine-Thai basil relish

  • Avocet on August 02, 2020

    Excellent dish. I did make some changes according to what was on hand, and to our taste. Didn't have red miso, so used white miso and reduced the amount of honey in the marinade. Also used chile garlic sauce instead of sirracha. For the relish, used peaches instead of nectarines, reduced honey to one teaspoon (next time will leave out honey and just use a pinch or two of sugar), increased the amount of lime juice and didn't use any olive oil. Broiled in the oven until part way done and finished at 350. Served with Thai black sticky rice.

  • Laura on August 06, 2022

    Made this for a late lunch yesterday and we both enjoyed it. I made it with 4-oz fillets (rather than 6 oz) of Coho salmon, so was mindful of over-cooking. I used a gas grill and followed the directions for gas by lighting the center burners on med-high. The prescribed cook time for 6-oz was 8-10 mins, so I set the timer for 7 mins. At 7 mins, the fish was still raw on the inside. Turned up the heat to high and continued cooking to 12 mins total. The fish was perfectly cooked and very moist and juicy. The glaze added some umami but was otherwise too sweet — next time I’d skip the honey and follow Avocet’s idea of a pinch of sugar. (Also for the relish.) Finally, the real reason I chose this recipe was because of the Thai basil — my favorite fresh herb — so I doubled the basil and it really made a big difference.

• Blue cheese dressing

  • Rinshin on September 15, 2018

    Perfectly tasty dressing. Added much more black pepper for my taste. Used gorgonzola.

• Green goddess dressing

  • kbrooks on May 21, 2025

    Delicious and tangy. Good for salad, dipping veggies, on asparagus, etc.