Notes about Recipes in this book

• Crispy parsnip fries with green chili and sunflower seed romesco

  • Apollonia on October 02, 2022

    Superb. I was cursing the author's name when dinner was late and I was still struggling to core the parsnips (I'm not even sure my reasonably small farm ones even had a core to speak of), but all was forgiven when we ate the final dish. The parsnips were delicious--- shockingly good for oven fries--- and we really enjoyed the slightly (oddly?) nostalgic flavor of the green chili dip as well.

• Smoky glazed pistachios

  • hashi on June 18, 2023

    Fast and easy; a tasty snack.

• Gently fried nuts with rosemary

  • ozfoodie on April 21, 2023

    Extremely moreish fresh and warm from the pan! Still tasty when cold too of course, but not the same. :-)

  • paisleymonsoon on September 14, 2023

    Could barely taste any special flavors

• Citrus carrots

  • ldyndiuk on May 29, 2022

    Very simple recipe to put together. The citrus marinade has good flavor, but really overpowered the flavor of the carrots.

• Umami roasted tomatoes

  • skvalentine on March 11, 2023

    Delicious! I poured all the liquid in the pan with the tomatoes, and next time I might add less becuase they came out very soupy. I strained them and served with cheese and crackers.

  • rmardel on April 08, 2023

    Quite good. This is a basic slow-roasted tomato technique, although the tomatoes are not roasted quite as long as if, say, one were planning to preserve them. The addition of the dark soy sauce is brilliant and adds a depth of flavor that perks up out-of-season tomatoes. Great condiment or side dish for less than stellar cherry tomatoes.

• Orange and mustard marinated asparagus

  • pattyatbryce on April 03, 2023

    Fantastic. Completely recommend. Not sure it's worth making the mustard for the small amount used. Taste & Technique's pickled mustard seeds work well instead or any good lightly sweet mustard.

  • SheilaS on April 03, 2023

    This is a great do-ahead side, perfect for fresh, spring asparagus. Per the book, it keeps OK in the fridge 4 days. I used Trader Joe's whole grain mustard plus ~ 1/4 t honey instead of making the honey mustard in the book. I would absolutely make this again.

  • jenburkholder on May 13, 2026

    These were fine, but didn’t stand out to me. The thyme didn’t feel harmonious with the rest of the dish. Points for ease.

• Mixed mushroom pâté

  • Blondelectual on March 19, 2023

    So so good

  • ozfoodie on April 14, 2023

    I made this for our family Easter picnic. It went down a treat and I was asked for the recipe – always a good sign.

  • pattyatbryce on December 27, 2025

    We found this to be just ok. Plus, it is one of the ugliest things that I've ever made. It's just dark brown which leads one to think of something inedible.

• Toasted walnut and feta dip

  • Apollonia on May 15, 2022

    Very easy and tasty dip. I used regular feta and a little bit of Greek yogurt rather than milk to thin, and it was perfect.

• Creamy sweet potato chipotle dip

  • pattyatbryce on April 03, 2023

    Big payoff for an easy recipe. Very nice flavor and you do taste the heat and the lime. I used 2 limes because they were small and added some extra salt. You'll want to adjust to personal taste on all of the ingredients. It could take the full 2 chiles and some adobo easily.

  • bernalgirl on February 22, 2024

    This is balanced, creamy deliciousness, lovely with cheese on a whole grain cracker, and beautifully orange on the table.

• Smoky confit'd beans with olives

  • skvalentine on March 10, 2023

    These are SO good. Use less salt (or skip altogether) if beans are already salted. I used Rancho Gordo Alubia Blanca beans that I cooked in the instant pot, and they were perfect. I can't wait to make this again!

  • Blondelectual on March 19, 2023

    I used Northern beans and I think I should have gone for a larger bean. Still good though. I added sun dried tomatoes to the roasting dish. I like the texture that added.

  • SheilaS on April 03, 2023

    I made these with Rancho Gordo Royal Corona beans. It's so good!

• Dill and white bean spread

  • sayeater on September 28, 2024

    This is a great use for fresh dill. Similar to dill hummus I've made in past but the leeks and wine add another layer of flavor. Very tasty warm. I didn't add the extra T of olive oil during processing and didn't miss it. Would make this again.

• Australian zucchini slice

  • jenburkholder on August 19, 2022

    This greatly exceeded my expectations. Light but substantial, with a savory flavor that was nice hot or cold. Used cheddar instead of Parmesan. Will remake.

  • michalow on November 05, 2022

    Very nice. I added some mint and pine nuts and skipped the olives. I cut the oil nearly in half and didn't miss it. Will reduce the salt a bit (25%?) next time.

• Spinach and ricotta dip, à la saag paneer

  • paisleymonsoon on September 14, 2023

    I made this for cookbook club but was disappointed. Ricotta doesn't add the richness of cream. Plus, the saag tasted like it was missing a punch of something. I like to mix my saag with tomato sayce, and that might have helped.

  • bernalgirl on February 22, 2024

    This is a very tasty dip, one that was great with crudité and that I can’t wait to enjoy with an egg on toast or in a wrap. Lacking ricotta, I used cottage cheese with some cream cheese for improved creaminess.

• Lentils, carrots and dates with dill

  • michalow on November 08, 2022

    I really liked this, and since it's so easy, I think I will be making it a lot. Wonderfully balanced tastes and textures. I skipped the dill and added a bit of radicchio. Roasted cauliflower is also a very nice addition.

• Squash and cider soup

  • julesamomof2 on November 15, 2023

    This is the perfect fall squash soup topped with something crunchy like pumpkin seeds, thick and creamy without actual cream and slightly sweet with a little apple cider. I've made it a few times and I like the addition of a little bourbon to balance out the cider.

  • skvalentine on November 22, 2023

    This is rich and has a pretty good flavor. My kids didn't like it-- next time I'll skip the vinegar because the soup had a definite vinegar tang. I liked the addition of the cider and whiskey!

• Charred radicchio with farro and burrata

  • SheilaS on April 03, 2023

    I very much enjoyed the contrast of the bitter, charred radicchio, creamy burrata, chewy farro and a vinaigrette with a nice sweet/tart balance. I served this with the marinated asparagus that appears with this in the book photo. It's a good combo and helps add color to the plate.

• Pure green soup

  • Blondelectual on March 19, 2023

    Excellent and super easy. The resulting color is gorgeous.

• Summer tomato salad with frizzled shallots

  • paisleymonsoon on September 14, 2023

    10000% yes on this dish. Soy and vinegar with tomatoes is a taste revelation. Good over noodles, too.

• Brunch tonic

  • paisleymonsoon on September 14, 2023

    This makes a very satisfying mocktail. Strong.

• Hibiscus and grapefruit, hot or cold

  • skvalentine on June 24, 2024

    Incredibly refreshing! Served cold for June bookclub meeting (heat index over 100 degrees!), with the selzer water option. Already planning another batch for this weekend.

• Dates stuffed with sharp cheddar and honey

  • SheilaS on April 03, 2023

    I thought these were good but the honey just blended into the date flavors and didn't add much.

• Dates broiled, with lime zest and mild chili

  • SheilaS on April 03, 2023

    These dates are to be broiled until the skin blistered, turned and done on the other side. I wasn't seeing any obvious blistering so they got left in too long. Still, the inside was nicely chewy and the lime and pepper were good flavor contrasts.

• Dates stuffed with maple cashew cheese

  • SheilaS on April 03, 2023

    I made these with Silver Goat chèvre mixed with the Vanilla-Bourbon maple syrup from Shauna Sever's Pure Vanilla cookbook and piped it onto halved dates. These are a perfect dessert bite. The tang of the goat cheese contrasts with the sweet date and the cacao nibs add a nice crunch. I recommend adding the maple syrup to taste. I preferred less than the recipe amount.

• Dates stuffed with hazelnut butter and chili crisp

  • SheilaS on April 03, 2023

    I've made these with both almond butter and cashew butter. Both were excellent and very more-ish!

• Toast and jam blondies

  • jenburkholder on April 24, 2023

    Sunk a lot and were a bit greasy, but tasted good. Quite sweet.