Notes about Recipes in this book

• Chocolate meringue cookies

  • Kinhawaii on September 18, 2022

    Rich & delicate very chocolate laden cookie. I think my cookies are flatter than their photo- but I got 26 cookies so I think I proportioned them ok, not sure what I did. It’s hot & humid where I am so I think they are too soft at room temperature & are better refrigerated. Great use of some leftover egg whites.

• Triple ginger scones with chocolate chunks

  • Shewi128 on August 06, 2024

    I made these for my husband, who loves ginger. I thought they were ok, and definitely high in ginger flavor. The scones got a little brown. I don't like scone recipes that cook at a lower temperature for a longer time as I feel like they get overcooked.

• Eventide green salad with nori vinaigrette

  • SenseiHeidi on November 03, 2021

    Delicious! I only needed half of the pickling recipe to cover my veggies so remember that for next time. One full size (sushi style) nori sheet is enough for the nori component. Made with shallots instead of red onions. I thought it needed crunch and a little salt. Crushed dry roasted peanuts worked perfectly.

• Pita and chickpea salad with yogurt and mint (Fatteh)

  • anya_sf on September 24, 2019

    The flatbreads I used (leftover from another recipe) didn't split easily, so I toasted them whole, only brushing one side with butter. They still worked okay, although thinner pieces would have been better. I used the optional za'atar, which boosted the flavor, added a chopped Persian cucumber for a crunchy element,, and also topped the salad with the suggested seasoned ground beef to make a more substantial dinner. Three of us finished most of it. There are several components, but each is quick and easy to make. We quite enjoyed the combination of flavors and textures.

• Black bean puree

  • lean1 on June 04, 2019

    I love this recipe. it's so easy. I made half, used 1 can of beans and it tasted like the beans I had during my trip to Oaxaca.

  • Rinshin on October 11, 2019

    This is a very good recipe for filling flour or corn tortillas. Great on its own too. I used it as a filling for Tlayudas from the same issue. Followed the recipe except reduced the chile to one and it was back-note spicy. If spiciness is ok, would recommend two.

• Tlayudas

  • Rinshin on October 11, 2019

    Very good recipe - simple and quick to make if prepped ahead. I skipped on making chorizo and used one quarter pound leftover meatloaf from night before. Only takes 10 min baking time and flour tortillas were nicely crispy. Cut in half and it was easy enough to eat from hand. Definitely making this again using whatever protein I have on hand. Even easier, make the black bean puree ahead and freeze to be used for making these. Red onion pickle is a must.

• Grilled chicken salmoriglio

  • hillsboroks on July 26, 2020

    This is the most delicious grilled chicken ever. The intense lemon and garlic flavor with oregano and Iralian parsley chiming in is incredible. The cooking method results in very moist chicken with a crispy skn outside. I used chicken thighs and they were done after 25 minutes. Then we turned them over to crisp the skin for a few minutes. I served the chicken with Sicilian Rainbow Chard with Pine Nuts and Brandy from 365 A Year of Everyday Cooking and Baking by Mieke Peters and they were perfect together.

  • Maefleur on September 01, 2021

    I’ve made this recipe many times and prefer to use a whole butterflied chicken rather than parts, just because it’s easier to tend. The marinade/sauce is so flavorful with the tender juicy chicken. A fav in our house.

  • Skamper on January 16, 2022

    We both liked this. I made a half batch with 5 smallish thighs, but used the full amount of garlic and dried oregano.

  • Rinshin on May 04, 2023

    I remembered having something very similar in Tokyo recently with close hatched lemony ultra crisp skin chicken that impressed me and had been wanting to recreate. This is very close with the crackling skin and pleasantly sweet tart flavor. Very easy to make too and instead of 175F, I aimed for 190-195F after reading about the best temperature to prevent stringiness in legs and thighs. I used Meyer lemons and found no bitterness after baking. I might even want more lemon flavor. I did notice the mild sweetness from honey and although not off putting, I may reduce the honey a bit next time. I also plan to make cross hatch slicing for crisp surface. Photo added.

  • Shewi128 on August 23, 2023

    Easy to follow recipe with good results. The chicken wasn't particularly memorable, but I'd make it again if have all of the ingredients.

• Two-cheese pasta with cauliflower

  • Rinshin on February 02, 2021

    The final recipe is not the golden colored pasta as shown on the magazine or here. It is lighter colored pasta having chopped lightly browned cauliflower added. Made a half recipe and ended up needing almost 2 C pasta water to get the saucy consistency. It is a good use of cauliflower needing to be used up. At first I thought quite bland, but as it sat and pasta took on the taste of Pecorino Romano and Provolone cheeses, it did improve in taste. Photo added.

  • zacharyzachary on January 14, 2026

    Just enough cheese to make this feel somewhat rich. It kind of needs a side dish to round out the meal, as it’s a fairly light 4 servings. My kids gobbled this down.

• Charred broccoli with Japanese-style toasted sesame sauce

  • anya_sf on September 28, 2019

    I used about 3/4 lb broccoli, which filled my 12" skillet. Half the sauce was sufficient for it. I had trouble pulsing the sesame seeds evenly in my spice grinder; some seeds were barely ground and others turned into a fine powder. They still worked in the sauce, but I wonder if a mini food processor might work better. The broccoli got quite charred before it was cooked through. Surprisingly, the black bits did not taste too burnt. However, next time I'd probably use the method in Ottolenghi (for cauliflower) where the florets are blanched before being grilled. The sauce was really delicious with the broccoli.

  • lorloff on June 18, 2022

    We used a 14 inch cast iron pan for this recipe and it worked perfectly. It seemed like the amount of sesame seeds would be to much but that was not true. We used all of the sauce and it worked perfectly. I mixed the ground sesame seeds with the rest of the sauce in advance of cooking the broccoli and the sauce thickened. It tasted great but next time I will mix the seeds into the sauce mixture at the end. Very delicious recipe and easy to make. Recommended