Notes about Recipes in this book

• Rigatoni with tomato, butternut, and red pepper puree

  • Shewi128 on October 11, 2023

    This was a good and healthy pasta sauce recipe. My daughter said it tasted like carrots, which the combo of the vegetables kinda did.. but we all liked it enough to finish our servings. I'd consider making it again.

• Linguine with artichokes, lemon and pancetta

  • Shewi128 on May 18, 2022

    Not my fave, but also not the worst. Pancetta is such a strong flavor that you can't taste much else. Not a repeat recipe, but not bad.

• Cauliflower rice with sesame tofu and scallions

  • Shewi128 on March 24, 2022

    We liked this more than I thought we would. However, this was supposed to feed 4 people? 2 regular sized adults ate all of the tofu and 2/3 of the cauliflower rice. Also--don't press the tofu. The sesame seed and cornstarch coating needed the tofu to be wet to properly hold the coating.

  • Rinshin on October 31, 2022

    Cauliflower rice was very good. I associated cauliflower with western or Indian cooking and never thought to use soy sauce but it sure made a big difference in flavor. I mixed this half and half with cooked Japanese koshihikari brown rice. It was the right consistency with some chew. Skipped on tofu part and used the rice with curry made with beef, mushrooms, onions, and garlic.

• Pasta alla Genovese

  • bwhip on February 25, 2021

    We absolutely loved this. Wonderful comfort food - a nice pasta dish, that is not at all a typical pasta dish. Prep was easy, just a nice long braise. I was a little surprised the short ribs weren't seared first, as is so commonly done with braised meat recipes, but the end result was fantastic nonetheless. The giant mountain of onions barely fit in my dutch oven, but by the time the braising was complete, it was just the perfect amount. We'll enjoy this one again.

  • anya_sf on March 03, 2021

    Fantastic flavor. I braised the sauce the day before so it was easier to remove the fat once it had solidified. Used half the red pepper flakes and they weren't noticeable at all. I didn't notice the instruction to remove the lid halfway through baking, but the liquid mostly evaporated anyway.

• Green shakshuka

  • anya_sf on March 16, 2021

    Quite good. I used my cast iron skillet since it's larger than my nonstick one and needed the extra volume to fit the spinach. The bowl I used to massage the spinach wasn't quite large enough so this step took longer and didn't work very well. Honestly, I'd consider just cooking the spinach down separately, then adding it to the main skillet. I used much less aleppo pepper (didn't want spicy) and also added chopped tarragon that needed using (the article mentions dill, which would be nice here). I'm never sure how 6 eggs feed 4 people; we had this for supper so it served 3.

• Spicy roasted cauliflower with sun-dried tomatoes and almonds

  • LifeofPie on April 20, 2023

    This was a no for me. It seemed like too much work for the reward of pretty soft cauliflower. Not crunchy at all, but I suppose you need to deep fry for that texture. I wouldn't make it again. the dip was pretty good though.

• Skillet-charred asparagus with lemon and tarragon

  • anya_sf on March 03, 2021

    I feared my asparagus might be too thick, but the method worked perfectly. After the 2nd batch was done, I put the 1st batch back in the pan along with the butter to help it melt, which also browned the butter somewhat. The charred flavor was delicious with the lemon and tarragon.