Notes about Recipes in this book

• Baked feta

  • stockholm28 on May 31, 2015

    I liked this. It is hardly a recipe (feta drizzled with olive oil, sprinkled with red pepper and baked in foil). I used aleppo pepper.

  • twoyolks on June 08, 2016

    This was very simple but also a nice way to jazz up feta. I suspect that this recipe is highly dependent on the quality of the feta used. The cheese melts and browns a little. It helps to mellow the bite of the feta a bit.

• Lowcountry shrimp paste

  • pattyatbryce on November 19, 2018

    So good - and not sure if the grits recipe is in this book, but it is in Genius Recipes. Together they are perfection.

• Potato skordalia

  • twoyolks on August 08, 2015

    This tastes a lot like aioli but obviously has a potato base. Whisking in the olive oil was rather difficult and it's hard to keep it in an emulsion.

• Feta cheese spread

  • twoyolks on August 08, 2015

    The spread makes a good dip for serving pita breads with. Depending on the level of tang of the feta, this can end up quite tangy.

  • Delys77 on June 09, 2021

    I agree with twoyolks, this was quite tangy, but also very good.

• Chinese chicken salad

  • GiselleMarie on March 08, 2019

    This makes A LOT, enough to fill two very large salad bowls. I followed the recipe exactly, and my family really liked this, but the chicken is kind of a minor player. Unless you’re trying to eat super-light, you might want to consider this a side dish, albeit a very good one, that would fit in well as part of a larger meal.

• Vietnamese shredded chicken salad

  • twoyolks on January 19, 2016

    The dressing is bright and complements the other ingredients well. I'd make a finer julienne of carrots in the future than I did. I also used savoy cabbage instead of napa cabbage which worked but wasn't the best choice. In a half recipe, I used a jalapeno instead of a serrano and there was barely any heat in the salad.

  • Delys77 on May 26, 2021

    This comes together easily and is a good healthy choice. Full of veggies and fairly low in fat/sugar. For us we polished off a full recipe for a family of 3 so we would likely want to augment this if we made it again. The flavour of the fish sauce is quite forward so in our case we did mix with some steamed rice for the little one as he found the scent a little off putting. Once it was mixed in to something else no problem. Spice wise I did just 1 serrano but I think two would be fine, even with the little one.

  • kari500 on June 18, 2021

    Loved this. Bumped up the amounts a bit thanks to Delys. Didn’t have the herbs and it was still good. One very large jalapeño instead of serranos, and added maybe 3/4 cup thinly sliced cucumber and some peanuts. Served with sliced ciabatta. Great summer meal.

  • GiselleMarie on July 11, 2025

    I loved this! It’s better than the sum of its parts. I didn’t have a serrano pepper or mint and it was still delicious!

• Classic coleslaw

  • GiselleMarie on June 03, 2020

    This is a very basic coleslaw with a short list of ingredients. There is very little dressing, which might appeal to some people, but it’s also lacking in flavor. My favorite coleslaw recipe is from the New McCall’s Cookbook published in 1973. It calls for horseradish and lemon juice and is the best recipe ever! Still, I like to experiment with new recipes to make sure the

• Kale & avocado salad

  • GiselleMarie on May 10, 2020

    This is a wonderful-tasting and a wonderfully basic salad! It’s made from ingredients I always have on hand but it’s so good that it seems like something special. I used organic sunflower kernels in place of hemp seeds because that’s what I had in my cupboard, and I served them on the side because my husband isn’t fond of anything “seedy,” but in my opinion, the sunflower seeds add another delicious dimension to this dish. We had leftover Chinese food for dinner tonight but we needed another vegetable. I thought the citrus-soy sauce dressing would go well with the ginger and oyster sauce flavors in our takeout food, and it did! Honestly, I can’t think of anything this salad wouldn’t complement.

• Canlis salad

  • wcassity on July 26, 2015

    Full-bodied, rich, salty salad - sort of a BLT salad. Tasty. The herbs make it special and unlike the typical salad flavor profile.

• Spinach salad with hot bacon dressing

  • meggan on June 28, 2022

    with good spinach, this is an easy winner.

• Greek salad (Horiatiki)

  • twoyolks on November 17, 2015

    This is a good rendition of a classic Greek salad. It would be at home in any Greek taverna.

  • GiselleMarie on March 06, 2020

    Excellent! This is very easy and very tasty. I used thinly sliced leeks in place of the onion but otherwise followed the recipe. I recommend using Stella brand feta cheese that comes in a big chunk because its flavor is far superior to any other brand, especially the crumbles, which don’t taste like much of anything. I’ll be making this salad often!

• Paprika-spiced cauliflower soup (Karfiolleves)

  • PinchOfSalt on March 09, 2015

    I used a 50-50 mixture of hot and regular paprika to get just the right amount of heat. This was a huge hit with some meat-loving friends, even when I revealed that the recipe is vegetarian. Also note that in addition to link provided, you can also find the recipe as published online by Saveur here: http://www.saveur.com/article/Recipes/Karfiolleves-Paprika-Spiced-Cauliflower-Soup

• Roman egg-drop soup (Stracciatella)

  • GiselleMarie on May 07, 2022

    I was hoping for something more flavorful. I added a teaspoon of salt, 1/8-1/4 teaspoon pepper, and a teaspoon of granulated onion (Badia cebolla granulada), the latter of which finally elevated this soup to a fairly decent level. Does anyone know how better to season Sracciatella so it tastes richer? I love its simplicity but I’m repeatedly disappointed by its blandness.

• New England clam chowder

  • Momkat1973 on November 15, 2025

    https://www.saveur.com/article/Recipes/Classic-New-England-Clam-Chowder/

• Cincinnati chili

  • roxanne_a9mr03 on February 15, 2026

    I make this every Halloween!

• Pepper pot

  • cholloway on March 07, 2025

    Page 306, Kindle edition

• Simple chicken stew

  • amoule on May 19, 2016

    I made this for a sick friend and her family, avoiding wine-based recipes because I wasn't sure that the kids would like a wine-based stew. Wow, it was good! I thought it might be too bland but it was delicious. I did make two substitutions: I used a quart of chicken broth in place of water and I used some fresh rosemary and fresh thyme instead of the dried fines herbs, because I had the former and not the latter. I'm sure dried herbs would work as well.

  • TrishaCP on March 17, 2019

    This is a great recipe if you have diners that don’t want to be challenged by really strong flavors- it is subtle but with good depth of flavor. I also replaced the water with chicken stock, and used dried rosemary and thyme in place of fines herbs. I used tarragon vinegar but the tarragon flavor was negligible, so I would get some fresh tarragon in there next time too.

• Hungarian goulash (Gulyásleves)

  • Delys77 on June 09, 2021

    Not bad overall, but I just don't love chuck in a stew. I think this would be much better with short ribs. lots of good veggies though. Also careful of your paprika, mine was not smoked but hot and the result was quite fiery.

• Caribbean oxtail stew

  • katiesue28 on May 05, 2020

    The taste and smell of the gravy was absolutely delicious, though my oxtails were less meaty than I wanted. Overall, I just don't think oxtail is for me. A bit too fatty and difficult to eat. I would like to try this again with just some beef stew meat.

• Chicago-style Italian beef

  • Srm on March 26, 2025

    The celery jalapeño relish was excellent. The major fault we found with this recipe is using sirloin. It was dry as the desert floor. Using beef chuck is a better choice. We also flame roasted our green pepper to add flavor and tenderize it which was very good.

• Croque-monsieur

  • hirsheys on July 17, 2021

    This recipe serves 6, so I estimated amounts a bit to make this for 1. The recipe is pretty basic and easy. Only changes I made were cutting down the amounts and using challah instead of pain de mie. It came out delicious - a great tasting dinner that took surprisingly little time to put together. Looking forward to trying it with an egg later this week.

• Monte Cristo

  • wodtke on April 24, 2017

    Great success. Delicious combo of sweet and savory. Best to use whole slices, rather than bits, of ham. Also used bits of chicken breast, same point, should have been one whole slice. Would help hold the sandwiches together. Times given were perfect for cooking.

• Helen Corbitt's chicken salad

  • hirsheys on June 08, 2021

    Overall, I found this WAY overdressed and frankly, pretty boring. I added some tarragon and green onion after a bit to try to make it more interesting, but was pretty underwhelmed. Won’t make this one again (but might pull out Ina’s recipe, which I remember liking and I think was similar...)

• Sloppy Joe's

  • Delys77 on May 31, 2021

    This wasn't bad and came together easily but the ketchup flavour is too forward. I made this because my little one had never had a sloppy joe and I thought he might like it, which he did, but for adults I think it probably too sweet.

• Grilled lamb burger with red onion aïoli

  • swiand on November 16, 2025

    This was great as it was really messy with great lamb flavor. We used lemon as we were out of limes. Enjoyed the lamb burgers with a soft cooked egg.

• Black bean burger with salsa fresca & avocado crema

  • KillaBee2k5 on March 31, 2022

    Quick to make and delicious vegetarian burger. The avocado crema and salsa are really good. I added cheese because I prefer a cheeseburger.

• Chicken tikka masala

  • twoyolks on October 23, 2015

    I managed to not quite follow the directions for the recipe so that probably affected how it turned out a bit. I would've liked more spice flavor in the sauce and the whole spices put into the spice gave it an unpleasant texture.

  • yassoma on December 06, 2020

    I made this twice, except for the second time I made sure I used chicken thighs and add a bit of liquid smoke to the marinade and some oil. I broiled the chicken on a rack till it's charred on high. Way, way better. I also add a pinch of sugar to the sauce and a squeeze of lemon at the end.

• General Taso's chicken

  • david_pw80ki on June 02, 2026

    Tso? Tsao?

• Nashville hot chicken

  • swiand on March 08, 2026

    We used a 4 lb. chicken and cooked the breasts slightly longer. My 17-year-old thought the reserved spice was too much so we only used about a third of it. We both liked the chicken; it wasn't as spicy as expected. He liked it more by adding honey.

• Korean fried chicken wings (Yangnyeon dak)

  • twoyolks on December 13, 2019

    The batter makes for a very crunchy, thin crust around the chicken wings. The sauce is also really good.

• Mitzi's chicken fingers

  • twoyolks on July 26, 2016

    These are nicely flavored chicken fingers that are relatively simple to make (other than frying). The dipping sauce is nice.

• Mustard & white wine braised chicken

  • rpepper on May 28, 2016

    Excellent. This will become a favorite

  • twoyolks on October 26, 2016

    This was simply alright. The chicken was a bit bland. The sauce wasn't great. The grainy Dijon mustard was just awkward to eat. I much prefer David Lebovitz's version of chicken with Dijon mustard.

• Ethiopian chicken stew (Doro wot)

  • chawkins on November 15, 2022

    Made half a recipe using plain butter and berbere from Wegmans, could not be easier but tasted kind of just like curry chicken which is not a bad thing.

• Amazing five-hour duck

  • amoule on November 02, 2018

    I've made this several times and it is the ultimate crispy duck recipe. It needs to be served with a fruity chutney or something similar, but you'll never get duck crispier or with more fat rendered off. Be sure to clear the fat from the roasting pan frequently.

• Rosemary-rubbed beef tenderloin

  • chawkins on April 17, 2016

    Simple ingredients and great flavor. Timing for medium rare was spot on.

• Sawmill gravy

  • Katielang on October 07, 2017

    This was part of a Saturday morning “I don’t want to go to the store” breakfast, so I made some substitutions. It was really delicious. I liked the vinegar and pepper, which I was initially skeptical about. They added another dimension to the gravy. Served with baking powder biscuits, also from this book. Very delicious and will be repeated often. Changes: omit bacon, used Gimme Lean veggie sausage, oil, liquid smoke. Used evaporated milk instead of fresh milk/cream, added fresh sage and sautéed mushrooms that needed cooking.

• Alsatian meat & vegetable stew (Bacheofe) [André Soltner)

  • lelatx on November 03, 2022

    Recipe is on page 190

• Stuffed cabbage rolls (Holishkes)

  • apattin on May 17, 2020

    Way too sweet and rice was not cooked. Not doing again.

• Braised green cabbage with slab bacon

  • Gio on March 19, 2015

    http://www.saveur.com/article/recipes/braised-cabbage-with-slab-bacon

• Zucchini fritters (Kolokitho keftedes)

  • twoyolks on August 08, 2015

    These are by far the best zucchini fritters I've ever made. The recipe states it serves 4: 2 of us ate the entire batch and would've gone for me. They're really addictive.

• Stewed pattypan squash with tomatoes

  • twoyolks on August 08, 2015

    Cooking the onion and squash at a high temperature for as long as was called for is difficult without having anything burn.

• Shopsin's pumpkin pancakes

  • twoyolks on November 02, 2015

    The pancakes were fine but they taste more of pumpkin spice than actual pumpkin.

• Egg noodles with beef and Chinese broccoli (Lo mian)

  • twoyolks on November 29, 2015

    The flavor of this was good but it was very salty.

  • Delys77 on June 09, 2021

    We increased everything by about 50% as this was a one dish meal. Also out of Gai Lan so used cabbage. Overall quite good. We used fresh noodles that were already cooked so skipped the simmer step and just use the soy/oyster combo with a splash of stock while stir frying the noodles at the end. Quite good.

• Hoppin' John

  • babyfork on January 03, 2016

    A nice version of Hoppin' John. I used the ingredients listed, but omitted the crushed red pepper because I didn't want it to be too spicy for my daughter. I did use the jalapeno, but made sure to get rid of all the seeds. It didn't turn out too spicy at all, so I would add it in the future. I added more chopped ham than called for. Also, I reduced the amount of water added at the end and cooked the collard greens separately as I didn't want it to be too soupy.

• Brazilian cheese bread (Pão de queijo)

  • amoule on January 12, 2016

    What's unusual about this recipe is that every other version of this bread is gluten-free, but this one includes 2/3 cup of flour.

• Barbecue spaghetti

  • twoyolks on February 13, 2016

    This tasted like pulled pork in barbecue sauce over spaghetti.

• Filone

  • twoyolks on April 05, 2016

    This is a rather bland bread with a tight crumb, despite the recipe promising an open, ciabatta like crumb. The crust also gets very hard with the long baking time.

• Margarita

  • twoyolks on April 07, 2016

    The margarita was strong on the sour without enough sweetness to balance it.

• Valencian-style mussels (Clochinas Valencianas)

  • amoule on October 31, 2016

    This is easier than dialing the phone for pizza delivery. You don't even need to chop a shallot. The flavor of the smoked paprika works very well with the mussels. However, there are so many mussel recipes that I like better than this one that I wouldn't do it again.

• Irish cream

  • amoule on January 30, 2017

    http://www.saveur.com/article/recipes/homemade-irish-cream

  • TrishaCP on January 01, 2019

    This was incredible! I think we will never buy Irish Cream again. We made a couple tweaks, replacing half of the heavy cream with half and half and using iced coffee concentrate instead of the coffee granules. We used Tullemore Dew as the whiskey.

• The best damn Meyer lemon cake

  • twoyolks on April 17, 2017

    This cake is all about the lemon flavor, which is omnipresent without being too sour. However, the flavor of the cake overall is a bit one-noted from the lemon.

• Blueberry slump

  • meggan on June 02, 2017

    This recipe is always a hit and super easy. I whip it up every time I need a quick dessert from our cache of frozen blueberries.

• Baking-powder biscuits

  • Katielang on October 07, 2017

    Infinitely more delicious but nearly as easy as a mix, especially if you use a box grater to shred the cold butter before you mix it in. I used evaporated milk soured with cider vinegar in place of the buttermilk. I was curious about the small yield (6 biscuits) but found it made 7 giant biscuits. These were buttery and tender but had a nice exterior crunch. Served with sawmill gravy, also from this cookbook.

• Grilled lobster with garlic-parsley butter

  • twoyolks on October 16, 2017

    The garlic and chile pepper overpower the flavor of the lobster.

• Moonwalk

  • Yildiz100 on December 22, 2017

    Not bad but not a keeper either. Needs more bitter to balance the sweet and the rosewater is completely undetectable.

• Salmon & scallops à la nage

  • GiselleMarie on January 17, 2020

    The sauce wouldn’t thicken, so I added an additional 1/4 cup of cream. It still wouldn’t thicken, so I stirred in a solution of 1/2 tsp. cornstarch and 1 tsp. of water.

• Stir-fried shrimp with snow peas

  • GiselleMarie on February 28, 2020

    Instead of just snow peas, I used half snow peas and half sliced mushrooms because that’s what I had in my refrigerator. I was a little apprehensive about using the full amount of chile-garlic sauce because my husband grew up on Cantonese food and he doesn’t like anything too spicy. Both he and I thought this dish was wonderful! If I make it for a group that includes my grandchildren, I’ll probably omit the chile-garlic sauce for a milder version. I will make this again!

• New Orleans red beans & rice

  • twoyolks on March 16, 2020

    I think this was a nice red beans and rice and, while there's good flavor, it doesn't quite rise to the level I was hoping for. I cut back on the cayenne and Tabasco and it was still pretty spicy.

• Perfect quiche crust

  • GiselleMarie on April 03, 2020

    This was all right but I like my regular recipe better (All About Home Baking, published by the Consumer Services Department of General Mills Corporation, 1933, p. 96). I should have followed the directions to use a food processor, but I made the dough in my KitchenAid mixer instead because I always make pie crust in it and it’s easier to clean. This was fairly easy to roll out and move into the quiche dish, but it wasn’t as tender as my regular recipe. To be fair, I will try this again using my food processor and re-evaluate.

• Rhubarb-strawberry pie

  • GiselleMarie on June 10, 2020

    I considered using another pie crust recipe because I thought this one that calls for oil would have a greasy taste. It didn’t at all! In fact, it baked beautifully and tasted delicious. If you’re out of butter and want to make a homemade pie crust, this is a good one to try. The filling is also very good, and with vanilla ice cream, this dessert was a real treat on a spring night.

  • GiselleMarie on June 10, 2020

    This oil pie crust doesn’t taste greasy at all. The rhubarb-strawberry filling is very good too!

• French lentil salad (Salade de lentilles)

  • Kattancock on September 06, 2020

    Classic and very good. Definitely best when freshly made.

• Indonesian spice-braised tuna (Ikan bumbu rujak)

  • TrishaCP on April 24, 2022

    This was an ok dish- I had albacore tuna (not the specified tuna) and I didn’t really care for it here. Tasted pretty fishy. I liked the spice braise- ours was pretty spicy and the recipe tells you to adjust the amount of red chiles based on preference. But I think I would prefer it with a white fish. I had pre-made tamarind paste and used 1 tablespoon for 1/2 recipe (and just eyeballed the water to cover).

• Chinese dry-fried long beans (Gan bian si ji)

  • wcassity on December 22, 2022

    Perfection! This will be my go-to recipe going forward. Finally purchased the ca yai and it was a game-changer - tasted like the best version of my lifetime of ordering this at a restaurant/for takeout. ~Tripled the amount of beans and used 1/2 lb of ground pork, and added a pinch of sugar.

• Classic basil pesto (Pesto Genovese)

  • wcassity on July 10, 2021

    Nice, classic

  • valbe on September 15, 2021

    Perfect on top a simple tomato pasta sauce (plus some bell red pepper) over gemelli pasta.

• Grilled fish tacos with creamy chipotle sauce

  • Delys77 on June 09, 2021

    These were very easy. The spice rub was nice, and the spritz of lime at the end was lovely. The shredded cabbage, crema, and pico de gallo work really well for a healthy meal. I did sub some fire roasted salsa for the pico de gallo in a few of the tacos. They were a bit more wet but I also appreciated the extra moisture other than the dripping. Crema is very nice but I think too thick so would be better with regular yogurt or thin with some milk.

• Asparagus Shandong style (Liang ban lu-sun)

  • Delys77 on November 03, 2022

    Very simple but in a good way. The crisp tender asparagus remains very much in the forefront here with the light flavour of the dressing playing the back up role. I would consider upping the sauce by maybe 25%. I think this would a touch more punch to the dish while still preserving the essential character of the asparagus.

• Curried cauliflower & potatoes (Aloo gobi)

  • Delys77 on May 01, 2024

    The long saute of the potatoes and cauliflower does add a fair bit of flavour but there isn't quite enough tomato in this to make for a nice sauce, and the seasoning is far too light and not particularly complex. Not a repeat.

• Cuban-style black beans (Frijoles negros Cubanos)

  • twoyolks on June 09, 2022

    These are the best Cuban black beans I've made but they're not the best I've had. They definitely are missing richness, probably from pork stock.

• Red pesto (Pesto rosso)

  • hirsheys on June 11, 2021

    Delicious and interesting version of pesto. Note to self: the full amount of anchovy does not overwhelm - just adds nice umami. Don't be scared to use!

  • patioweather on December 08, 2024

    This is going on repeat. I picked it because I had some raisin to use up and my partner doesn’t like raisins, so I wanted something I could sneak it into. This was delicious. It’s quite creamy from the almonds so I think I could get away with decreasing some of the oil and cheese.

• Spinach with fresh Indian cheese (Saag paneer)

  • hirsheys on June 13, 2021

    Underwhelming. Not enough spicing or flavor. Also, this version of the recipe doesn't explain anything about what to do with the paneer. Far prefer version from 660 curries.

• Greek mac & cheese

  • hirsheys on May 23, 2021

    This is delicious. A fuss to make and I think the sauce could be used on far more pasta. That’s said, this Mac and cheese won a Mac and cheese cook off I went to in 2014 and it was well deserved.

• Hunanese home-style tofu (Jia chang dou fu)

  • chawkins on June 03, 2022

    Very good but somehow quite salty. I don’t know if it was because I repurposed the leftover marinated pork from making joongs, I washed off all the five spice on the pork, but there was soy sauce in the marinade. I also did not deep-fry the tofu, I just slowly pan-fried them in a nonstick wok, I tripled the amount of garlic chives and halved the chile bean paste and it was spicy enough for us.

• Flourless peanut butter cookies

  • MaryMaryCulinary on September 17, 2023

    This recipe calls for 1&3/4 oz of peanut butter for 3-4 dozen cookies. Surely a typo. Maybe cups?

  • Rinshin on September 17, 2023

    Yes, that seems wrong. It should be 16 oz peanut butter. Same correct recipe can be found at https://www.saveur.com/article/Recipes/Gluten-Free-Peanut-Butter-Cookies/

• Taiwanese kabocha squash with ginger (Chao nan gua)

  • GiselleMarie on July 06, 2025

    We loved this. It’s very easy and calls for just a few common ingredients. It’s our favorite way to eat Kabocha squash.

• Belgian waffles

  • pattyatbryce on January 09, 2022

    Always a hit in our home.

• Sole à la Grenobloise

  • pattyatbryce on March 30, 2022

    Wow! fantastic dinner. Very easy. Serve with basic rice and veg. So buttery and amazing.

• Strawberry bread

  • hbakke on August 26, 2022

    I used frozen (thawed) strawberries and I think there was far too much liquid. The flavor was good, but the bread took 1.5 hours in the oven and the texture was very dense and gummy. I may try this again with fresh strawberries.

• Watermelon rind pickles

  • hbakke on June 25, 2021

    Hmm, not sure how to rate these. I've never had watermelon pickles, so I didn't know what to expect. These are very sweet and sticky with a clove taste. I don't like them at all, but maybe I'm not a connoisseur of watermelon rind pickles. The brine could use quite a bit of salt in my opinion. Not a repeat for me.

• Caipirinha

  • hbakke on November 12, 2022

    Deliciously limey and refreshing. Would be a great summer cocktail.

• Aviation

  • hbakke on October 14, 2022

    I didn't taste much of the crème de violette or the Maraschino liqueur, but the lemon came through nicely in this easy gin-based cocktail.

• Nanaimo bars

  • JHAFERKAMP24 on November 23, 2024

    Page 491

• Spaghetti alla primavera

  • JHAFERKAMP24 on September 07, 2022

    Page 336

• Blondies

  • Luckyme on October 25, 2025

    Made these exactly as described - just lovely. Chewy and delicious. Might add a bit of flaky salt on top next time.

• Crawfish étouffée

  • david_pw80ki on April 17, 2026

    Surprisingly bland. Really, really needed salt.

• Ethiopian lentil stew (Misr wot)

  • david_pw80ki on May 29, 2026

    Substituted chick peas for the lentils. Had to add quite a bit of additional water. Very tasty!

• Food52

  2015 Piglet Community Pick. ...truly a classic that deserves a spot on any cook’s shelf. It is a valuable resource that I know I will refer to over and over again as I cook my way across the globe.

  Full review