• Kristjudy on July 06, 2020

  The Berry Brita Cake is lovely. A great way to showcase the seasonal fruits.

• Cati on April 04, 2020

  Beware the print is smaller than normal. You might need a magnifying glass.

• Baltiville on March 07, 2020

  The Toasted Mushroom and Farro is delicious. Balsamic is just enough acid to balance out the richness of the Mushroom “gravy”.

Notes about Recipes in this book

• Cassoulet toast

  • SheilaS on November 24, 2020

    I loved this. Cassoulet is such an undertaking but these toasts capture the best of the dish for me. I used Rancho Gordo Cassoulet beans instead of canned butter beans. I might try adding some bits of Toulouse sausages next time.

  • rittingerv on May 31, 2022

    I too used Rancho Gordo cassoulet beans, and this was delicious. It honestly doesn't need the toast, I've been eating it with an egg for breakfast. Added some garlic sausage for more protein and flavor.

• Whipped ricotta toast with pickled rhubarb and grated beets

  • SheilaS on February 15, 2024

    No rhubarb available so I cast a net for subs and ended up pickling a mix of apple slices and halved fresh cranberries instead of sliced rhubarb stalks. The grated raw beets add an earthy flavor and chewy texture. Sort of odd, although not unpleasant with the creamy ricotta and tangy pickle. This is supposed to be a party appetizer and it's quite pretty but it seems like a dangerous choice both for the guests' clothing and the host's upholstery

• Roasted tomato and burrata toast

  • dosojosazules on October 26, 2025

    Couldn’t find brown tomatoes. Used standard slicing tomatoes and they worked well. Sliced thinly and roasted them for about an hour. App was a big hit at the book club!

• Smoky eggplant dip

  • theBlackbird on August 07, 2023

    This was fantastic! Brought it to a friend gathering and we were raiding their pantry for more to dip into it. 4 adults devoured it. Next time will make double batch.

• Beet hummus

  • Vibou on October 05, 2020

    This was perfect and delicious. Her dukkah goes really well with this. I garnished mine with radish microgreens, it was fantastic. I love the colour in this.

  • dc151 on December 20, 2020

    This is so pretty! I made it with the dukkah and the crackers. It was way more filling than I had expected. I did add more aquafaba than she suggested, as it was very thick.

• Blistered shishitos with avocado crema

  • Jviney on August 19, 2020

    This has potential and I think I’m the reason I didn’t love it. Recipe calls for 1.5 Tbsp lime juice or to taste and I had two Tbsp when I was done juicing, so I threw all of it in. There wasn’t much discernible flavor to the avocado crema outside of the lime juice, so I would dial it back to 1 Tbsp next time and go from there.

• Burrata with pickled cherries, sumac, and basil

  • Astrid5555 on June 18, 2020

    At first the pickled cherries had an intense vinegary aroma, maybe due to my Bordeaux red wine vinegar. The second bite was somewhat addictive. In combination with the burrata, sumac and basil they are incredibly delicious. Highly recommended!

  • Vibou on October 29, 2020

    Loved the pickled cherries in this one along with the basil & burrata it was really delicious, looks gorgeous too!

• Whole grain cumin crackerbread

  • Zosia1995 on October 09, 2020

    Served with beet hummus. Made a second time and topped with 1) rosemary and truffled sea salt and 2) pink sea salt and crushed green peppercorns.

  • dc151 on December 20, 2020

    Lovely flavor and will make again, but I felt there were a few discrepancies in the recipe. Not sure why it say makes 12 when the directions indicate to make six. I had to add extra flour to make the dough workable. Also, cooking time was longer to develop any color on the crackers. Make sure you roll them out very thin, otherwise they are chewy vs crunchy. I made this along with the beet hummus, it was surprisingly filling.

  • aflh on January 28, 2025

    Try and again and roll out super thin. Add flour to the counter when rolling.

• Vietnamese pork tenderloin

  • pattyatbryce on September 12, 2022

    Great results for basic prep. The small amount of sriracha was funny to me. Crank that up to a Tbs. A definite make-again.

  • DDPGirl001 on May 08, 2026

    Excellent! Pairs well with a Vietnamese Noodle-Vegetable Toss with the same sauce/marinade ingredients.

• Rosey harissa chicken

  • Maefleur on March 30, 2020

    This recipe also ran in the March 2020 issue of Food and Wine Magazine, which I used with chicken thighs. I used the option of paprika for the rose harissa seasoning, using a mix of sweet, hot and smoky paprika. Delicious dish.

• Baked turkey-spinach meatballs

  • spatterson88 on February 28, 2021

    I'll use frozen spinach next time instead of cooking down fresh spinach.

  • lou_weez on June 01, 2023

    These were good and when served with pasta made a filling meal. Nothing mind-blowing about this dish, comfort food at best.

• Chicken tonnato

  • jfleissn on August 31, 2023

    The tomato sauce is very delicious. Chicken probably could have cooked another minute or two, so simmer briefly before turning the heat off.

• Grill-roasted chickens with herbes de Provence and extra lavender aka house chicken

  • Maefleur on March 30, 2020

    I adapted for a single butterflied chicken on a gas grill. After preheating grill, switched middle burner off and outer two to medium wtth wood chip packets over outer two. Cooked to temp. The smoking method worked great, resulting in a juicy, herby, wonderfully smoky bird.

• Big salade Niçoise

  • bwhip on May 25, 2021

    Delicious salad. Big! We used fresh asparagus in lieu of the green beans, and chickpeas in lieu of the fava beans. My tuna steaks could have been poached for a little less time than called for in the recipe. Otherwise, we enjoyed every part of this salad.

• Spice-roasted salmon with pickled mustard seeds, citrus, and herbs

  • rittingerv on April 21, 2026

    The flavors here are great, but the dry-roasting of the spice coating is an unpleasant powdery texture, even using less spice than called for. I’d make this again but sauté in oil. Used mint, parsley, and sprout for the herbs and Cara-Cara + tangerines for the citrus.

• Grilled swordfish with spicy olive relish

  • katiesue28 on May 21, 2024

    This recipe was dead simple and a hit! Very flavorful and I loved the idea of serving the fish over tomato slices. The tomatoes soaked up all the good juices and bits of relish. A healthy summer meal.

• Fried black rice with shrimp, shiitakes, and shishitos

  • spatterson88 on September 04, 2021

    The black rice I had stained all of the other components. It was delicious, but I’ll be sticking to white rice from now on.

• Grandma pie with broccoli rabe and sausage

  • wyndle on August 30, 2025

    I’ve made this several times and use dough recipe for other Detroit-style pies as well. Good for casual company if you prep ahead.

• Summer vegetable galette

  • bwhip on May 16, 2020

    Not summer yet, but the photo of this dish looked so good I had to make it. Only changes I made were to use some yellow squash instead of Japanese eggplant, and I added some asparagus. Recipe has several steps along the way, between making the crust dough, roasting the tomatoes, then the rest of the vegetables (at a higher temp), then adding the cheese mixture, assembling and baking the galette. Nothing difficult, just takes a bit of time. End result was SO worth it! My wife and I both just wanted to keep eating more and more, but were getting full! Delicious dish.

• Not-fried eggplant Parm

  • LomaxHartCreative on August 18, 2021

    Made this many times, a go-to recipe for us!

• Winter vegetable lasagna

  • pattyatbryce on June 24, 2023

    Lots of pans and time, but you won't be disappointed.

• Winter citrus salad with red endive, avocado, dates, and olives

  • rittingerv on December 23, 2023

    This salad is kind of a lot of work, but the dressing is spectacular.

• Vietnamese watermelon and tomato salad

  • Maefleur on August 26, 2020

    Refreshing and flavorful salad. I did a modified version like Susan had posted on Instagram. The shallots were quick pickled in the vinaigrette and blistered shishitos were subbed for sliced chilies. If I had some serranos, I would have added them as well.

  • SheilaS on September 19, 2022

    I like the watermelon salads with feta but it's nice to have another twist where the salty element is a dressing that includes miso, fish sauce and soy sauce. It was a bit salty for me but easy to just use less. Served with a modification of the Vietnamese pork tenderloin recipe in this book and coconut brown rice.

• Cold soba noodle salad with strawberries

  • Lottabooks on September 10, 2024

    We often buy shishito peppers but can't eat the whole batch by incorporating them into an appetizer. So, I searched EYB for a recipe to use them up (and some strawberries that were on hand), and this is it. I appreciated the make ahead instructions. For two people, I cut the recipe in half, but only used one "bundle" of soba noodles (I think about 3 oz.), and it was a perfect summer meal for two. Served it with New York Times Blender Gazpacho. This was a very flavorful dish, and I did everything in advance except I blistered the shishitos using my Le Creuset Skinny Grill.

• Brussels sprout gratin with speck and rye crumbs

  • Trentinla on January 08, 2023

    This is maybe the worst recipe I have ever made. Not enough liquid to have it bubble if in the end. The cream actually just kinda curdled in places. The mustard, you end up with a kind of sauerkraut flavor. What a waste of speck :/. Anyway. One taste and all of it went into the trash

• Root vegetable tian

  • etcjm on December 23, 2020

    On the Christmas list to make. Yes lots of chopping but not hard. Couple of pointers: I had too much veg left so have made soup as well so you could get away with less. I overdid it with the garlic IMO but no one seemed to mind. Please allow a lot longer to cook. I allowed 30 as per recipe to allow serving at room temp with ham. In reality after an hour and it looking cooked it still could've done with longer. Still lovely though and a much smaller amount left for lunch than I expected. Sorry forgot the photo, it did look impressive though!

• Banana buckwheat loaf

  • Lepa on April 05, 2020

    This is an interesting loaf. It has a nice, nutty flavor because of the buckwheat flour and nut oils. I ran out of walnut oil so I used 1/2 walnut oil and 1/2 hazelnut oil. I didn't have buckwheat groats so I skipped those. While I normally don't like icing on cake, it was necessary here to balance the flavors. I'd make this again but it won't replace my favorite banana bread.

  • rittingerv on May 14, 2022

    Very tasty. Could not get the groats or the walnut oil, so used a wheat germ & sunflower seed combo for the groats and butter for the walnut oil. The maple-tahini topping is A+.

• Roasted strawberry-basil sherbet

  • Maefleur on May 10, 2020

    Remember to plan ahead for this one. Freeze your ice cream maker bowl, roast the strawberries and chilling the base mix in advance of churning. After churning it will need additional time in the freezer to firm up. Wonderful full strawberry flavor, and the basil adds a depth of flavor that you can't quite name what it is, other than delicious!

• Crispy semolina potatoes

  • Maefleur on June 25, 2020

    My mixed baby potatoes didn’t want to give up their skins after steaming, so I continued without peeling, and my “fine” semolina was rather coarse. After roasting, they were nicely crisp with tender middles and the crispy garlic bits and sage leaves added lots of wonderful flavor. While we did enjoy this, I don’t imagine it’s the dish she intended. Next time, I will carefully peel the potatoes, and seek out finer semolina for a crispy coating. Oh, and add more garlic and sage.

• Fregola salad with oil-cured olives, broccolini, and salsa verde

  • Vibou on September 27, 2020

    This Italian salsa verde is incredible. I used broccoli florets it worked out perfectly. It’s a must!

• Grain salad with many flavors (that holds up for hours)

  • lou_weez on July 17, 2021

    A nice, tasty salad. I used pearl barley instead of farro and tinned lentils.

• Triple-ginger chocolate chunk cookies

  • ChelseaP on July 07, 2022

    Fantastic cookies. If you love ginger you must make these!

• Caramelized fennel with citrus and olives

  • theBlackbird on April 02, 2023

    This was fantastic! I was serving 8, so did 20 olives, 2 of each citrus, and 3 fennel bulbs. Took a little more than 15 min for the first reduction. The flavors were on point, just needed a little finishing salt. Everyone loved it, I will definitely make it again.

• Toasted farro pilaf with mushrooms

  • Baltiville on February 02, 2024

    The balsamic makes this dish sing!

• Spring potato salad with green garlic dressing

  • dosojosazules on March 31, 2024

    This was great with a medley of baby potatoes. The green garlic is so unique and flavorful

• Oven-baked polenta

  • wyndle on August 30, 2025

    My go-to if I want to make polenta and have company, so I can socialize rather than babysit a pot.