Notes about Recipes in this book

• Blood orange Campari mimosas

  • anya_sf on January 27, 2023

    Quite enjoyable and not too strong. My blood orange juice was not bitter, which helped.

• Carrot cake pancakes with maple-cream cheese drizzle

  • vegwithtastebuds on May 27, 2024

    Added 1/4 cup shredded sweetened coconut. Would increase salt to 3/4 tsp and sugar to 1/3 cup next time. Cream cheese drizzle was decadent and delicious

  • megan_ambiqm on February 21, 2026

    I would cut the ginger by 1/2 next time. I would rate higher but I’ve made this twice and the drizzle is chunky and watery. I cannot get it to combine even when the ingredients are the correct temperature.

• Coconut waffles with chocolate maple syrup and banana

  • dbuhler on September 27, 2025

    My family really enjoyed these waffles, but they were only okay for me. The flavor was delicious, but I just don't love the texture of baking powder waffles and much prefer the texture of yeasted or sourdough waffles. With that said, I am definitely going to try subbing some coconut milk for regular milk and adding toasted coconut to my favorite yeasted and SD waffle recipes to see if I can make a waffle that has the texture I want with this delicious coconut flavor! I didn't make the syrup, but I will next time.

• Tarte flambé with softly scrambled eggs and goat cheese

  • HerBoudoir on December 14, 2015

    Pizza dough base ends up soggy if you follow the directions - the oven isn't hot enough to get it anything but doughy. The creme fraiche gets overwhelmed and lost in all the other ingredients (given that creme fraiche is expensive, this is a no-no) plus combined with the melted cheddar, the bread base ended up unpleasantly soggy by the time it was out of the oven. *If* I made this again (but probably won't), I'd have the oven much higher and bake the dough base on a Baking Steel so it gets crisp, change the cheese to something that melts better than cheddar (the fat separates hence soggy bread), and skip the creme fraiche (because I am not interested in paying $6 for an ingredient I can't taste in the final product).

• Frittata with peppers, onions, and roasted cherry tomato sauce

  • tmitra on January 29, 2019

    As pretty as the picture in the book but not very flavorful.

  • eroachTN on October 02, 2023

    The tomato 'sauce' definitely makes the dish. Everyone loved it! The frittata itself, I added some garlic, fresh ground pepper and a little heavy cream so it'd be nice an fluffy. I agree with another review that the frittata itself was slightly under flavored, but that's easily fixed with adding garlic or whatever your preference. I also feel like professional chefs version of 'add salt' is probably quite a bit more than I like to add. Gotta watch our sodium out here in the real world!

• Caramelized onion, spinach, and Gruyère strata with sautéed cherry tomatoes

  • tmitra on December 27, 2022

    I made the mistake of preparing this for Christmas brunch (all the work is done in advance! It's red and green!) It's not worth the effort or decadence. My kids wouldn't eat it, and although I like gruyere and thyme, I don't disagree with them.

• Asparagus and cheese popover with Fontina and spicy herb oil

  • Yildiz100 on November 05, 2017

    This was delicious! Loved the texture of asparagus in this pancake. Subbed emmantaler for the fontina. This was good and would use the same again. The only change I would make is with the herb oil. You can get away with a lot less oil for three tablespoons of herbs and you certainly dont need a half a cup of oil to garnish this pancake....maybe two tablespoons of oil? Next time I will just chop the herbs and hot pepper then top with oil to cover.

• Orange French yogurt cake with marmalade glaze

  • HerBoudoir on December 14, 2015

    Very tasty and easy. Served with orange segments and fresh pineapple.

• Brussels sprout-apple salad with maple-thyme vinaigrette

  • thefoodlady73 on June 05, 2024

    Delicious!

• Rosemary home fries with pancetta, Parmesan, and parsley

  • tmitra on May 13, 2019

    Such a disappointment. My potatoes didn't crisp at all in seven minutes, and while the Internet suggests I may have been crowding my cast-iron skillet, that doesn't explain their blandness. With rosemary, garlic, pancetta, red pepper flakes, Parmesan, and parsley, I expected much more flavor. Needless to say, making the rosemary oil was a waste of time. Between this and the Frittata with Peppers, Onions, and Roasted Cherry Tomato Sauce, I'm growing skeptical of this book.

  • very_rachel on May 14, 2022

    This recipe didn't work for me at all. The potatoes didn't crisp and there was no flavour. I wonder if the recipe was scaled down from a much larger one...this just didn't work as written.

• Everything hash brown cake with green onion crème fraîche

  • eroachTN on December 26, 2021

    Delicious!! Make in two batches or in two skillets or the middle doesn't get completely done.