Notes about Recipes in this book

• Mashed potatoes with hummus, tahini and za'atar

  • Logan92995 on November 19, 2023

    This turned out really good! I was tasked with bringing mashed potatoes to a Friendsgiving this weekend, and wanted to put a little twist on them. Lo and Behold, these were the result. I was worried that the flavors of the added ingredients would override the mashed potatoes themselves, but they meshed together well and were really quite subtle. The only ingredient that seemingly stood out was the Za'atar

• Persian-style chicken, mushroom and barley soup

  • verlaj54 on January 27, 2023

    We made it with chicken breast meat and loved it, but I think it would be better with dark meat as per the recipe.

  • apattin on December 03, 2023

    Great soup, made quite thick by flour and the barley. Used 1/4 cup cream and for me it's enough. Next time I'll add some lemon juice to make it brighter

• Seared and steamed green beans and tomatoes with feta

  • Rinshin on November 19, 2024

    This method of blistering green beans quickly with tomatoes using high heat followed with a little steam from water with lid on works great. Ready in 5 minutes. Aleppo pepper is a key here along with blistered taste from green beans and tomatoes. Used minced green onion instead of jalapeno and Parmesan in place of feta cheese. Serving with grilled steak and baked potato. Photo added.

• Peruvian beef and cilantro stew

  • Acarroll on December 29, 2021

    This was very good and I would make it again. I used a little less beef and double the garlic. Next time I would double or triple the cilantro, and decrease the cooking time since it came out a little dry. I topped with a mix of pickled onions and aji amarillo paste, which was perfect!

• Japanese-style glazed sweet potatoes with sesame

  • Kinhawaii on March 14, 2023

    These were good- but I can’t say I loved them. Like anything glazed, best eaten right away. I liked it with some coarse salt on top instead of sesame seeds.

  • VineTomato on December 18, 2025

    I've discovered a new way to cook sweet potato! Loved this. I used white flesh sweet potato and not sure if it would be as good with orange sweet potatoes. Very simple to make. Next time I might reduce the amount of sugar - it calls for a lot or perhaps replace it with mirin. I served with with sesame as per the recipe and some sliced spring onion greens which I think were a wonderful addition. Served with smashed cucumber salad from Samin Nostrat's Good Things and gochujang ribs with fish sauce and honey from Small Victories.

• Italian bean soup with fresh pasta

  • sarahawker on April 16, 2022

    Very easy and quick to get on the table. Made a fresh pasta to go with and family enjoyed.

• Green enchiladas with chicken and cheese (Enchiladas verdes)

  • sarahawker on April 16, 2022

    Took quite a bit of time to prepare but delicious and family loved this.

• Swedish cardamom buns (Kardemummabullar)

  • Shewi128 on March 11, 2022

    To be honest, we didn't love these. I didn't do great with the shaping, which was to be expected as it was my first time. the dough was easy to work with. They were just ok. I probably won't make them again.

  • verlaj54 on September 23, 2022

    Baked these for the first time today. I only had unsalted butter and forgot to add extra salt to the dough. They would have been better with a little more salt. Nonetheless, they were yummy and beautiful, they were fun to make, and the house smells wonderful! I suggest NOT using a GoldTouch baking sheet for these. The ones baked on the GoldTouch sheet were over-browned on the bottom, whereas the ones baked on a plain metal (Vollrath) sheet were fine. I might add slivered almonds to the filling the next time I bake them.

• Orange-cranberry soda bread with white chocolate chunks

  • anya_sf on January 12, 2022

    Very easy to make and quite delicious. Plenty sweet and tender, despite having no sugar or butter (of course there are sweetened cranberries and white chocolate!). I made 1/2 recipe, scored (not separated) into 6 triangles, which baked in 30 min. I could only bear to wait 15 min before cutting a scone-like wedge.