Notes about Recipes in this book

• Portuguese-style pork, bean and collard greens stew

  • meggan on October 17, 2024

    Followed this to the letter and it’s a little one note. Might be better tomorrow.

• No-fry Neapolitan eggplant Parmesan

  • srewolf on June 07, 2025

    Slices shrink when being roasted, so cut more than you need (or use a smaller pan). And/Or saute some other veggies like onions, peppers, artichoke hearts? leftovers to fill in the gaps. Actually, see Ina Garten's Roasted Eggplant Parmesan, but use much less salt (see comments) https://www.thekitchn.com/ina-gartens-roasted-eggplant-parmesan-263411

• Hyderabadi chicken curry

  • anya_sf on November 27, 2023

    Unusual (to me), flavorful curry with tanginess from the tamarind. There was plenty of sauce, so I stirred in cooked green beans and sweet potato cubes at the end for a one-pot meal over rice.

  • Logan92995 on March 03, 2026

    Good, but perhaps a bit more effort than the reward entailed.

• Toasted tacos with adobo beans and cheese

  • Shewi128 on March 31, 2023

    I made this for a quick weeknight meal. The beans were a tad bit dry (I know--I probably should add more lard), but the flavor was quite interesting with some light heat. It was my first official time toasting dried ancho chiles, so I liked this technique. I tried cooking the tacos using the "oven-fried" Milk Street technique, as well as the tostada method. I really do dislike cooking things individually as it feels quite tedious. Anyway, it was a decent alternative to canned refried beans, so I'd make this again.