Notes about Recipes in this book

• Kadai chicken curry

  • TonyInSeattle on February 09, 2022

    This was really very good. I made the recipe as is, using Kashmiri chili powder (you can order on Amazon). The only change I made was that I chopped the green and red peppers into bigger pieces than shown in the photo. I liked the “chunkiness” of that. Also, I doubled the recipe… In that case I would suggest simmering the curry with the lid completely off (instead of partially covering the pot) so you get enough evaporation before everything is cooked. This keeps well in the fridge and actually tastes better the next day (and beyond).

• Turkish poached eggs with garlicky yogurt (Çilbir)

  • anya_sf on April 30, 2021

    I didn't make the full recipe, just used the egg poaching method. It was so easy and worked perfectly.

• Vietnamese braised lemon grass chicken

  • TonyInSeattle on February 20, 2022

    Delicious and pretty easy to put together. Strong turmeric flavor, and not very spicy (using the jalapeños) … I think next time I might add a spicier chili to crank up the heat.

• Portuguese wine-braised potatoes with garlic, bay and chilies

  • kbrooks on May 21, 2025

    Classic Portuguese flavors. The potatoes really soak up the flavorful sauce.

• Shrimp, orzo and zucchini with ouzo and mint

  • Rinshin on May 08, 2023

    This was so good with its unusual flavor profile we were not familiar with in the past. My husband called it his favorite Greek dish so far. The quality of homemade shrimp stock and the use of mint were the key to this excellent recipe. Used anise seeds steeped in vodka for ouzo I did not have. The steps are very similar to making risotto requiring frequent stirring with stock in stages. Photo added.