Notes about Recipes in this book

• Chicken cutlets with burst-tomato sauce

  • Stephenn31 on September 30, 2023

    Turned out well. And easy. Great way to use cherry tomatoes. I pounded the chicken thinner than called for and didn’t wait long enough for the frying pan to heat up to get a good browning on the chicken. I’d make again

• Tomatoes and feta with chickpeas

  • sophie_lfm61y on May 10, 2026

    Really enjoyed this, was an easy weeknight dinner. Added some kale along with the chickpeas since I needed to use it

• Hot-smoked salmon scramble with dill cream

  • Stephenn31 on June 23, 2024

    A nice change from the usual avocado toast with smoked salmon. I used cold smoked because that's what I had, but it tasted similar (just not as flakey) once it cooked up with the eggs.

• Crunchwrap for a crowd

  • anya_sf on October 19, 2023

    10" tortillas worked fine and I actually think 12" would be too large. I used 3 tostadas instead of chips, removed the chipotle chile seeds for less spice, and drained the cooked chorizo on paper towels. The crunchwrap took a few extra minutes to brown on top. My family liked this a lot. Served with guacamole and hot sauce.

• Three-cup chicken with scissor-cut noodles

  • Stephenn31 on January 02, 2026

    Nice to have with fresh noodles. Make sure to cut them 1/2 inch, or any thicker and they’ll take a lot longer to cook. Comments on the BA site all recommended less shaoxing wine which also has salt, so I only used about half of what is called for