Notes about Recipes in this book

• Crunchy cucumber salad with chiles, sesame, and cilantro

  • meggan on June 30, 2021

    I thought this was delicious and so did my 6 year old. I reduced the chile paste for her. I used the extra dressing as a chicken marinade the next day.

• Romaine hearts, avocado, and radishes with cashew green goddess

  • meggan on June 28, 2021

    No one would know this green goddess dressing is vegan. It is so creamy and delicious.

• High-summer salad with coconut dressing and lots of herbs

  • meggan on August 02, 2021

    Had to leave out the lime leaves and the roasted cherry tomatoes which probably would have added a whole other dimension of goodness but it was pretty good anyway!

• Grilled broccoli with ginger-scallion sauce and chile paste

  • meggan on June 30, 2021

    We did the broccoli under the broiler and it turned out well but maybe a little raw for some tastes. You could roast and them finish the broiler. I am lazy I made the scallion dressing in the blender.

• Brussels sprouts roasted with kimchi and scallions

  • IvyManning on December 26, 2022

    Requires way too much oil. You only need 3 tablespoons at the very most. The Brussels sprouts were still hard and raw inside.

  • skvalentine on October 10, 2022

    I LOVED the roasted kimchi in this recipe. I will definitely be using that technique again. The brussels sprouts, however, were still pretty raw, although they were somewhat burnt on the outside (this could well be an issue with my oven). I'll be trying again, and maybe roast longer at a lower temperature.

• Crispy smashed beets with garlic, scallions, and chile

  • meggan on September 24, 2021

    I think it would best to use very small, uniform beets since the best way to smash them is from the top to root and that is more difficult to do with the big guys. If I had done that rather than cutting up larger ones, they would have crisped more uniformly and stayed together.

  • Baxter850 on January 08, 2023

    Fun idea. We liked this smash technique for the beets but would probably go with a different flavor profile next time. The flavor was good (and different) but not really what you think of as a beet flavor profile—this is a savory beet dish. Make sure the pan is hot. Only about half the beets stayed whole when smashing.

• Cauliflower puttanesca

  • meggan on June 10, 2021

    Delicious!

• Sweet potatoes in red mole with toasted pumpkin seeds

  • meggan on October 19, 2021

    Mistakenly used yams but it was still pretty good.

• Eggs and greens

  • meggan on September 21, 2021

    I like the idea of this but my greens were pretty bitter and nothing can help that.

  • Baxter850 on January 08, 2023

    Great idea. Spicier than expected. Flavor bomb dish which we liked but not everyone is going to like garlic for breakfast. Will double and prepare the greens on a Sunday and then bake/fry eggs daily next time.

  • thegranster on July 04, 2022

    I make this at least weekly, adding all sorts of little leftover veggie treasures right after the aromatics or in with the first half of the greens. My eggs have NEVER taken more than 7 minutes to cook, and make sure that everyone is seated at the table as it comes out of the oven because those eggs keep cooking and you don't want to lose that delicious egg "gravy."

• Slow-cooked eggs with cauliflower congee and crispy shiitake

  • meggan on June 23, 2021

    Cauliflower congee is brilliant- silky and mild. I used frozen riced cauliflower to no ill effect.

• Fried eggs on Thai-style chicken with basil

  • meggan on June 29, 2021

    Easy and tasty. Ate as a larb. Used turkey and cilantro.

• Quick-seared tuna with blistered tomatoes and tarragon-mustard vinaigrette

  • Baxter850 on January 08, 2023

    Really liked this dish. Make sure to add the garlic before the tomatoes pop—the recipe wasn’t so clear and my garlic was undercooked and tomatoes over cooked. The tarragon-mustard vinaigrette is killer.

• Turmeric-marinated cod with ginger and lots of dill

  • crandall57 on December 08, 2021

    Delicious! Will make again. Easy to prepare. We made it with local trigger fish, which only needed about 5 minutes cooking time and gave us a little trouble with the bones.

  • Barb_N on January 21, 2023

    I made this on a weeknight so only marinated for about an hour. I would be skeptical of an hours long marinating time. Delicious flavors and colorful. I served with the bok choy and roasted kabocha squash slices.

• Crispy skin snapper with chile-lime sauce and lots of herbs

  • katiesue28 on February 10, 2023

    This was quite easy and delicious, just make sure you have time to make the pickles ahead of time. His version of nuoc cham is delicious, and I'm looking forward to using it on other things. Overall, this made a nice, bright fish meal that was healthy yet special.

• Fish in green curry with asparagus and spinach

  • crandall57 on February 07, 2022

    Delicious! Time consuming but worth it. Use the Magic Bullet, the blender was too big and the ingredients got pushed to the side. A very rich and flavorful dish.

• Sticky chicken wings with spicy honey and fish sauce

  • meggan on February 13, 2023

    A little too much fish sauce for my liking. I will reduce slightly next time. Otherwise good.

• Glazed chicken thighs with garlic, ginger, and scallions

  • meggan on June 22, 2021

    A huge hit. The sauce is pretty sweet and I needed to reduce it stovetop to get it to glaze.

• Turkey in red mole

  • meggan on October 19, 2021

    Used chicken. I actually just slathered the chicken in mole and put it in the oven for 1 hour. It was fine. The mole is not as interesting as hoped.

• Soured cashew cream

  • meggan on June 29, 2021

    Used for ranch dip and green goddess and no one knew it was vegan.

• Pikliz

  • mjes on July 31, 2021

    After a pikliz recipe that was to me a total miss, of course I had to turn to Gregory Gourdet for something more traditional and successful. Okay, I hadn't tried anything in his cookbook yet but I trusted it would be traditional and successful. It has shallots and more lime than the recipe I'd first learned for pikliz - it is absolutely wonderful - clean, crunchy, hot ... This will be my go to recipe - and my recipe to convert people one-by-one into pikliz lovers.

• Carrot-coconut milk puree

  • TrishaCP on July 23, 2022

    This was a really tasty side dish and easy to prepare once the carrots are peeled and sliced. I can’t currently eat garlic, so I used 1/2 tsp of hing in its place, which worked well. I omitted the olive oil.

• Epis

  • chickchickyboom on August 11, 2021

    I'm a first generation Haitian woman and I love this recipe. There are hundreds of ways to make a good epis, but this one is great. I replaced green bell pepper with yellow and I added some seasonal hatch chilis and cut down on the scotch bonnet to reduce the heat a little.

• My red mole

  • meggan on October 19, 2021

    This makes a mess so use a deep pot so it doesn't spatter everywhere while cooking. This also makes a lot. I froze about 1/2. The taste was not as complex as I had hoped but maybe it will age well.