Notes about Recipes in this book

• London broil with rosemary and thyme

  • babyfork on February 03, 2021

    I remember having London broil pretty often as a kid. I think Dad was a fan. But I don't think anyone ever marinated it. I ran across this recipe and it made me think of those childhood meals with Dad. I couldn't even remember the last time I'd had it. Anyway, loved the marinade and the result. Really yummy...even the leftovers a few days later. Also, I followed the broiling instructions with the final time after the flip being 2 minutes and that produced a perfect medium-rare. When I first glanced at the recipe I assumed that the herbs were in the marinade, but you just lay the finished steak on them while it's resting. Not sure how much flavor that added, but it did look prettier for serving.

• Brown sugar-glazed salmon with buttery roasted squash

  • bwhip on February 16, 2021

    Very easy, very good! I finished the salmon in the pan rather than the oven to simplify, and was very pleased with the results.

• Poulet mafé

  • ashallen on September 12, 2021

    Chicken mafe is high on my list of favorite comfort foods - the peanut sauce makes anything you cook in it taste awesome and the whole dish is so great with rice. This version was no exception. I particularly liked the fish sauce in this recipe and the very generous amount of peanut sauce relative to the meat and vegetables. I simmered longer than specified in the recipe to get both the chicken and vegetables very soft and to further concentrate the sauce flavors. I didn't have cabbage and bumped up the quantities of carrots, potatoes, and sweet potatoes a bit to compensate. I also substituted sriracha sauce for the scotch bonnet pepper (we're heat-sensitive and it's easier to control the heat level that way!). The only thing I missed in this version relative to some other versions was some additional acidity/tang in the sauce, but that will probably be easy to tweak with some vinegar, white wine, maybe tamarind would be nice...

  • anya_sf on December 15, 2025

    Comforting dish, very rich from the peanut butter. Like ashallen, I thought it needed acid, so I squeezed some lemon into the sauce. Also added sambal oelek onto my serving (no fresh scotch bonnets here). There was a lot of sauce so next time I will add more veg.