Notes about Recipes in this book

• Cauliflower steaks with chipotle-cashew sauce

  • Skamper on July 21, 2022

    We both liked this. I made a half batch using 1/2 chipotle and 1 tbsp of adobe, and this was the right heat level for us. Used my mini chopper for the sauce. Served with a succotash-style salad.

• White bean soup with sausage and kale

  • anya_sf on October 30, 2019

    I used andouille sausage since I had some on hand. Even though the soup is fairly quick to make, I prepared it a few hours ahead and chilled it, adding the kale upon reheating; the soup needed an extra cup or two of broth at that point. The flavor was delicious and quite zippy from the sausage, smoked paprika, and black pepper.

  • Wrluedke on January 01, 2020

    Used spicy chicken Italian sausage and a little extra kale. Was fantastic. Heated up well for leftover lunch a day later too.

  • hillsboroks on April 20, 2023

    This soup is definitely one to put on the repeat list. We all loved it. I used Mild Italian Chicken sausage and added an extra can of the whole beans to make it heartier.

• Masala-rubbed blackened salmon

  • anya_sf on November 25, 2025

    Very enjoyable. I forgot to add the honey to the yogurt sauce but didn't miss it (my yogurt tasted kind of sweet anyway).

• Smashed potatoes with chili-lemon vinaigrette

  • bwhip on March 28, 2020

    These are wonderful. I can't believe they really take a cup of salt, but they do - and they turned out just great. The lemon/garlic/jalapeno vinaigrette was the perfect accompaniment. For some reason the recipe says to preheat the oven to 555 degrees (?), but I used 450 and it seemed to work out fine.

• Savory bread pudding with mushrooms and Gruyère

  • anya_sf on December 10, 2022

    Delicious way to use up random bits of leftover country bread I had in my freezer. Some of the crusts were super hard, so I cut those off, but left most of the crusts on. I had to use slightly more cream and less broth. Prepped 6 hrs ahead, the texture came out perfect. Loved the tarragon flavor, but other herbs would be good too. Less oil could be used for the baking dish, depending on how much you care about crispy edges.

• Butter chicken

  • anya_sf on October 28, 2019

    Maybe my chicken thighs were smaller, but they only needed 5 minutes on each side under the broiler, then another 5 or so in the sauce to finish cooking. The sauce and chicken can be kept warm for a while before dinner is served. We like veggies, so I stirred in some green beans and peas as well - there was plenty of sauce for everything. The pureed cashews made the sauce amazingly thick and creamy. I did need to add a good bit of salt and pepper to the sauce. This was delicious, but I slightly prefer Cook's Illustrated's recipe.

  • SACarlson on May 16, 2020

    I thought that this was missing something without the cream. I prefer the Cook's Illustrated recipe or the one that was reprinted in the New Yorker.

• Lebanese braised green beans

  • Shewi128 on March 20, 2023

    I really liked this, but my husband did not like the crushed tomatoes. I liked them because they caramelized at the bottom of the pan. They were kind of chunky though. The spice mixture was really interesting as well. I liked this method, and would consider doing it again with other spices and flavors again.

• Cranberry and candied ginger buckle

  • anya_sf on November 09, 2019

    I made 2/3 recipe in a 9"x9" pan; it baked in 40 min. Since we were having this as a breakfast cake, I used white whole wheat flour and substituted plain whole milk yogurt for the sour cream. The cake was easy to make and was pleasantly moist, even after a couple of days. It wasn't overly sweet. The cranberries and ginger went well together.

• German apple cake (Apfelkuchen)

  • anya_sf on November 12, 2019

    Although the introduction mentions Luisa Weiss's recipe in Classic German Baking, this recipe is not identical, and it didn't turn out as well for me. I used a dark pan, so I checked the cake early. After 40 min in the oven, the center was definitely still underdone. However, after 50 min, the edges were overdone, bordering on burnt. If you use a dark pan, I recommend lowering the oven temperature to 350. The apples also sank into the batter, so the cake didn't look pretty. It did taste quite good, even overbaked.

  • Beetqueen on November 28, 2019

    Great recipe which turned out great. I baked it in a Demarle mold. The recipe lists baking powder in the ingredients but omits it in the body of the recipe, so don’t forget to add it to the flour.

• Molasses spice cookies with browned butter icing

  • JaniceKj on February 26, 2021

    Perfect recipe! Loved by all. I want to make them a bit smaller, next test.