Notes about Recipes in this book

• Indian-style basmati rice

  • Shewi128 on March 08, 2022

    We did the variation with tumeric and saffron. It was good with the butter chicken, but it was crazy strong with cloves and cinnamon by itself. I would decrease whole clove to 1, but I can't imagine a way to decrease cinnamon stick unless you break the stick in half.

  • mrsmadam on April 28, 2023

    Made this to go with the butter chicken and loved it.

  • dbuhler on February 07, 2024

    I also made this with the butter chicken and it was really good! This will be a go-to rice recipe for sure!

• Indian butter chicken (Murgh makhani)

  • bwhip on April 28, 2019

    This one's a winner. We really enjoyed it. Pretty simple to put together, but develops great depth of flavor. The char on the chicken from the broiler is a nice touch as well. We served it with flatbread ("Baco Bread") from the Baco cookbook, which we always love. My wife wasn't sure that this recipe would be able to compete with another favorite of hers - the Instant Pot Butter Shrimp from Melissa Clark, but after tasting this, she loves this one just as much.

  • Emily Hope on May 03, 2019

    This was delicious -- better than the takeout we can get in our neighborhood (which to be fair isn't that great!), and fast enough to put together on a weeknight. I like the use of tomato paste instead of canned tomatoes here. Leans on the richness of both butter and cream, both of which seem essential to the end result. Served with rice, some random TJ's naan from the freezer, and a cabbage slaw to which I added sauteed mustard + cumin seeds plus curry leaves. Served about 5.5 adults of varying appetites (plus saved out one of the thighs plain for the kids). Definitely will be a repeat for us!

  • anya_sf on July 17, 2019

    A lot of flavor for very little work. I made the sauce ahead, although it isn't time-consuming. I forgot the green chile but will remember is next time. I added some frozen peas and also served rice and roasted turmeric cauliflower on the side. My family devoured this.

  • Shewi128 on March 08, 2022

    Absolutely phenomenal. We all loved it, even the kids. Next time, I will use half-and-half instead of cream. Edited: used half and half--the sauce ended up a little more loose compared to cream, but over rice, I like more sauce.

  • mrsmadam on April 28, 2023

    This was great. My chicken thighs were thin and they over cooked some by the time they browned. Note to self for the next time. I’ll probably make the sauce ahead of time next go round. I also made the rice included in the story and it was spot on.

• Quick tartar sauce

  • anya_sf on April 03, 2024

    Good tartar sauce, which I made since I had cornichons on hand and not pickle relish. Although the brine added acid, some lemon juice or zest might have been nice. I subbed chives for the green onion.

• Pistachio dukkah

  • anya_sf on September 15, 2021

    I'd never made dukkah before, so I don't know how this compares to other versions, but it was very tasty on roasted cauliflower.

• Classic sloppy Joes

  • anya_sf on May 20, 2019

    The flavor was just right for my taste, and the filling definitely stayed in the bun better than the usual Sloppy Joe recipe. This will be my go-to recipe.

  • Rinshin on September 07, 2019

    Excellent tasting sloppy joes with great texture. The light browning of paprika and tomato paste with the onion and garlic mixture made the flavors pop. I was surprised how baking soda quickly changed the color of onion from white to golden. Reduced the amount of chili flakes and added a tsp of soy sauce . Otherwise I followed the recipe.

  • SenseiHeidi on October 20, 2019

    A perfectly balanced sloppy joe. My new favorite.

  • Summerlandsky on February 27, 2023

    This was a perfect recipe! My family loved them. Quick to prepare, good balance of flavor, and not too messy. Will put it in the favorites rotation.

• Chewy peanut butter cookies

  • anya_sf on September 29, 2019

    I only had a little creamy peanut butter left, so I used mostly crunchy Skippy natural. It seemed to work just fine - not sure how the cookies would have been different with all creamy peanut butter. My scoop must have been slightly larger, as I got 22 cookies. I baked them 12 minutes; at that point they just had the slightest bit of browning. I didn't want to overbake, as I love chewy cookies. However, next time I'd leave them in a minute longer, as they were quite soft, and the fully-baked edges were still chewy. We loved the texture and prominent peanut flavor. The honey was noticeable, but I didn't mind, since I love honey with peanut butter. These are now my 2nd favorite peanut butter cookies after BraveTart's.

  • ashallen on November 18, 2021

    These have a really nice, chewy texture which is rare to find in peanut butter cookies. I think I messed up the flavor balance though by using a not-very-flavorful peanut butter (trying to use it up!) and the darkest of the dark brown sugar brands I've cooked with. The cookies were so dark, they kind of looked like spice cookies and the molasses competed with the peanut butter flavor. My peanut butter was also a natural peanut butter, which they advise against using, but the chewiness survived, fortunately. My husband, a huge peanut butter cookie fan, liked these but still prefers our usual recipe (=lightly modified version of 1998 Cook's Illustrated recipe). I'll try these again with a better peanut butter and a lighter dark brown sugar.