Notes about Recipes in this book

• Rigatoni with artichokes, basil and pecorino

  • Kinhawaii on March 19, 2026

    With our available ingredients we made half a recipe of a variation of this (parsley instead of basil, parm instead of pecorino, penne). Will definitely make this again, hopefully with the original ingredients.

• Spicy black bean and coconut soup

  • MPat on September 19, 2023

    DNR

• Chicken and orzo soup with garlic and paprika

  • fwschumacher on June 12, 2023

    A really simple and quick soup to make. I substituted precooked chicken, which saved a bit of cooking time but didn't detract from the dish. I also added a couple of chicken stock cubes to round out the flavor. Topped with sour cream and chives, it made for a very flavorful lunch.

  • MsSpicy on February 09, 2024

    This is delish! That said, I wonder how it would taste using chicken stock instead of water. A criticism I have of the printed recipe is that the ingredient list is missing a couple of key ingredients like 7(!) cups of water and 2 and a 1/2 teaspoons of salt. If you're doing a mise, that's essential info particularly the water needs to be quickly added when working with the tomato paste/garlic/paprika/mint mixture. As many of us, unfortunately, know such a mixture can go from nicely browned to burnt in seconds. That's not a time to discover you needed to hv a significant amount of water handy! Other than trying this with chicken stock and bone-in chicken thighs, this is a winner of a soup recipe!

• Garlicky spiced chicken and potato traybake with pomegranate molasses

  • jaelsne on May 25, 2020

    Delicious. My traybake did not come out browned like the picture shows. Next time I might run it under the broiler after cooking. In any case, we enjoyed the dish.

  • dc151 on February 11, 2021

    Delicious! Mild but flavorful, easy to put together. My chicken actually did brown up nicely, but the potatoes didn't. I didn't add water to the pan since I made more chicken and there were a lot of juices.

• Spanish shrimp and chickpea stew

  • TonyInSeattle on December 14, 2020

    Very good, but perhaps a little “one note”... it could have used maybe one more flavor or texture addition. But, still, the combo of shrimp, butter and paprika was delicious. Serve it with a baguette for dipping.

• Vietnamese caramel pork tenderloin

  • Shewi128 on September 08, 2023

    I used pork tenderloin instead of butt, so the meat wasn't as tender as I wanted it to be. It wasn't as richly coated as it shows in the picture, but these flavors are complex and delicious. Highly recommend this recipe and technique.

• Greek braised chicken with tomatoes and cinnamon

  • twoyolks on September 27, 2020

    Nice if a bit basic braised chicken recipe.

  • Shewi128 on November 29, 2022

    Wow, this was truly delicious. I loved the combo of the cinnamon and allspice on the chicken, and our whole house still smells like the spices. I can't believe someone said the recipe was basic, but I guess we all have different tastes. I increased the chicken thighs to 4 lbs as that's what I had, and the sauce was more than enough even with the higher amount of chicken. I would make this again.

• Patatas bravas

  • psarrett on February 13, 2024

    Potatoes and Aioli are great, but the Bravas sauce is too intense on its own and is better thinned with the aioli. We've taken to skipping the sauce and going aioli-only, but I'd love to find a good Bravas sauce.

• Chicken vindaloo

  • TonyInSeattle on December 09, 2020

    This dish was relatively easy to make and very tasty. It does carry some heat, though, so be prepared for that. I had Kashmiri chili powder on hand (ordered from Amazon), so I used that instead of paprika and cayenne, as instructed in the note preceding the recipe. It was perfect served over wild rice. The sauce can burn a bit (it contains sugar) so keep an eye on it. Will definitely make again!

  • psarrett on February 11, 2024

    Consider doubling the spices and liquid for double the sauce, or adding yogurt to increase the sauce volume.

• Deep-dish quiche with mushrooms, bacon and Gruyère

  • bwhip on February 13, 2021

    Fantastic quiche recipe - one of the best we’ve ever had. As they said - super creamy yet light at the same time. Only issue I had was that the weight and volume of flour they called for were so different. I leaned toward the volume measurement, otherwise it seemed like there would be way too much butter to flour ratio. Crust turned out great. Filling was so good, loved the mushroom/onion/bacon/gruyere combo, with just enough tarragon to give it that lovely flavor without being overpowering.

• Savory kale and two-cheese scones

  • jaelsne on May 24, 2020

    I made these exactly as written, using weight measurements. They were delicious, the recipe said that the dough will be dry and crumbly. Mine was wet and sticky. They came out great. Very different from sweet scones.