Notes about Recipes in this book

• Rigatoni with red pepper & Parmigiano cream sauce

  • IsaSim on April 26, 2016

    Delicious, but needs more than a cup of roasted red peppers or less than what is asked for chicken broth, because it was too watery as is.

• Burnished chicken thighs with roasted sweet potatoes, parsnips & shallots

  • eliza on September 28, 2014

    One of my all time favourite chicken recipes. Veggies can be swapped out for other things such as red pepper and Brussels sprouts for example. I’ve also done this with king oyster mushrooms which is very delicious. The only changes I make are that I double the marinade and also put some oil and salt on the veggies. Very easy to make too. Page 144.

• Braised chicken legs with cider, apples & mustard

  • Emily Hope on October 31, 2012

    It's been a while since I've made this, but I remember it being quite good and perfect for fall. Recipe online here: http://www.finecooking.com/recipes/braised-chicken-legs-cider-apples-mustard.aspx

• Chicken stir-fry with spicy Sichuan sauce

  • averythingcooks on April 19, 2021

    I wanted to make stir fry & had 8 oz of pork tenderloin to use (in place of 1 lb of chicken called for here). I upped the veg (adding matchstick carrots & red onion to the broccoli & peppers called for) to accommodate a full recipe of the really flavourful sauce. I also added frozen peas (in place of snap peas) at the end. I mixed in our favourite thin noodles & added a handful of chopped cashews to each bowl. A repeat for sure.

• Warm black bean & chipotle dip

  • foolcontrol on February 05, 2018

    It had a little bit too much adobo flavor. Try it with two tablespoons and one teaspoon of adobo instead of 3 tablespoons.

• Flounder poached in coconut, ginger & basil broth

  • iracane on August 16, 2025

    Substituted green bell pepper for the celery - was fine. Also used a Serrano pepper - maybe a bit too spicy.

• Spicy Korean-style pork medallions with Asian slaw

  • eliza on October 18, 2023

    This was delicious. I marinated for a shorter time than usual, and we enjoyed the flavours. I used carrots and snow peas from the garden instead of the slaw. Will definitely repeat this. Page 220.

  • averythingcooks on February 21, 2018

    These pork tenderloin medallions made for a very tasty dinner! The suggested marinating time was broad - I went for close to 2 hours because we are by nature late eaters but the lower end of the time is 15 minutes for those in a bigger hurry. I did not make the slaw this time as I had no cabbage in the house and had just enough sesame oil for the pork so I made a rice pilaf to soak up the sauce and a shredded carrot salad in a lime cumin vinaigrette for the side. A definite "do it again".