Notes about Recipes in this book

• Mustard potatoes

  • SheilaS on May 17, 2022

    I made these potatoes along with another recipe from the book because of Sally's note that they hold well. Super easy and the mustard added flavor but was not overwhelming. Love that her mom putting these on the family supper table back in the 1930s. Not mind blowing but a excellent potato recipe to keep in your back pocket.

  • bwhip on July 05, 2023

    These made for a nice side dish. It seemed to have just the right amount of mustard so that it wasn't overpowering. I used butter (listed as an option to olive oil), and it made them even more flavorful. I baked for about 20 minutes, and as a result they weren't quite as crispy on the edges as they would be with some more time.

  • doug_j1bmba on February 18, 2026

    Bacon fat is a great add here!

• Cheese biscuit dough gods

  • Saltairelife on August 25, 2025

    I don't know why- but making a good biscuit has evaded me throughout my life. This recipe worked. Therefore, it is my number one biscuit recipe. I also liked that it was a drop biscuit. Eat them hot out of the oven they didn't hold well past 1 day, although I'm sure they would freeze well.

• Curried chicken breast

  • lkgrover on October 16, 2022

    Good chicken breast with curry flavors (not a curry-style stew). I used Madras curry powder.

• Peach chutney

  • SheilaS on August 27, 2022

    Great chutney recipe. A little spicy, lots of flavor. Perfect on pork sandwiches!

• Steak tartare

  • meginyeg on March 09, 2026

    This was delicious. Added the mustard butter and had with homemade chips.

• Poblanos stuffed with polenta & cheese

  • dosojosazules on August 31, 2023

    This was good. Polenta was a bit dried out so needed some salsa as suggested.

• Asparagus with sesame mayonnaise

  • SheilaS on August 27, 2022

    This is barely a recipe - just mix a little roasted sesame oil into mayo and serve with asparagus. Absolutely more than the sum of its parts.

• Crispy quail on soft polenta

  • lkgrover on May 25, 2026

    Good stuffed quail. The polenta recipe serves 4+; reduce if serving fewer people.

• Scallops in tequila lime cream with cilantro gremolata

  • SheilaS on May 17, 2022

    I followed one of the margin notes and made this as a main course with grouper instead of scallops. The sauce is absolutely delicious. Served with the mustard potatoes from the book and steamed sugar snap peas

• Pasta with fresh tomato sauce

  • lkgrover on February 28, 2023

    I like the concept of this recipe. However, I find raw onion too pungent. Maybe if I substituted shallots? I substituted garlic-infused olive oil for regular olive oil & raw garlic, for the same reason.

• Pasta with asparagus & preserved lemon

  • SheilaS on August 07, 2022

    Nice quick pasta dish. Would make a perfect bed for a few perfectly seared scallops or shrimp.

• Oxtail terrine

  • SheilaS on August 27, 2022

    Gotta give Sally big props for distilling this down to its simplest iteration - just braised oxtail meat in its own jellied jus. The braise itself is very simple, just brown the oxtails and braise with onions, chicken stock, red wine, S&P. No lengthy list of spices and seasonings. She serves slices on arugula with a simple horseradish sauce, fleur de sel to sprinkle, balsamic vinegar to drizzle, crusty bread and red wine to wash it down. Perfect summer supper. I did have a hard time getting good slices and might break the meat up into smaller pieces and pack it in more tightly to see if that helps. That and sharpen my knife ??