Notes about Recipes in this book

• Collard green salad with coconut dressing

  • laurenlangston on April 16, 2018

    I used half an onion and it was still a bit too much for my taste, but removing it took away a nice punch that I was sad to lose. I think I might go with shallots next time instead, and soak them in cold water for a few minutes.

• Roasted beet salad with apples, figs, and citrus dressing

  • Kduncan on April 08, 2019

    The way the beets were roasted, didn't work very well. It caused getting the skins off was incredibly hard. Other than the problem with the roasting of the beets, overall it was a very well balance salad. I probably would make twice the dressing next time though, as it was really good.

• Heirloom tomato salad

  • Barb_N on July 14, 2020

    This is a vibrant, flavorful variation of an heirloom tomato salad. I never would have paired curry or yogurt with tomatoes but it was delicious.

• Grilled chicken thighs with adobo sauce

  • Kduncan on May 24, 2020

    Very time intensive with all the components needed to make the dish, but wow is it good. I didn't reduce the sauce enough before I glazed the chicken, would turn up the heat a bit next time to have the sauce reduce in less time.

• Grilled wagyu burger with Gruyère and Vidalia onion spread

  • TrishaCP on June 14, 2020

    The burger is fine on its own, but the vidalia onion spread is absolutely great. I would probably go heavier on the caramelized onion next time.

• Feijoada with black beans and spicy lamb sausage

  • sarahkalsbeek on January 14, 2022

    This was incredible. We made the beans less spicy, for my 6-year-old. We also went with the spirit of this being a stew using whatever meat you have on hand, which the author hints at in the book. So we used pork sausage, instead of lamb, and we stewed beef chuck roast instead of oxtails, because those were the meats that we received from our CSA this month. I loved serving this with the oranges - something I would never have thought of doing!

• Spiced goat with sticky rice

  • mfranklin125 on September 17, 2018

    I did lamb and it was yummy. Also did crispy rice instead of sticky rice.

• Ramen with crispy duck

  • Ishie1013 on October 28, 2024

    This was very very good, despite my making things harder on myself by making the ramen noodles from scratch (the book doesn't require this). The flavor profile was stupendous, and I absolutely love duck, so having it as the protein in ramen felt extra decadent. I did have to double the chicken stock from 2 cups to 4. It just wasn't enough liquid to cook the noodles through and mingle the flavors. I kept the other measurements the same, and it cooked into a delicious broth. Do be careful with those birds eye chiles! They pack a punch!

• Curry-crusted cod with hominy stew

  • mfranklin125 on April 04, 2018

    Really good! I finished cooking the fish in the stew.

• Tofu gnocchi with black garlic crema and scallions

  • Kduncan on April 26, 2020

    I was skeptical of the recipe, I mean Tofu Gnocchi? Sounds weird, but my husband wanted to try it. It came out really well, light puffy little gnocchi, made in 1/2 the time it normally takes. We served it with a spiced grilled chicken, as it's really not a main by itself.

• Roti with black-eyed pea hummus, eggplant puree, and carrot curry puree

  • sarahkalsbeek on January 14, 2022

    This note is just for the roti: These were very tasty and easy to make. I do wish there was better instruction for what size to roll these out to. I didn't roll them big enough, so they ended up not quite as thin as I think they should have been. Also, next time I'd divide the dough into more than six roti... 1/6 of this recipe was a LOT of bread for one person! All said, very delicious. Served it with a pumpkin and chickpea coconut curry (recipe from NYT).

• Roasted Japanese eggplant with pecan bread crumbs

  • Wrluedke on January 01, 2020

    We thought it lacked flavor but had great texture and looked good. Will try again but make more Middle Eastern by adding raisins, dates & some additional spices.

• Yam flapjacks

  • nutrica6 on August 18, 2025

    These are great. I was kind of lazy and didn't mash the yams very well so there were chunks of them in the pancakes and I actually liked it that way! Medium low was too low of a heat for them to cook on my burner, needed medium.

• Pickled red onions

  • mfranklin125 on April 05, 2018

    Easy and good.

• Apple cider-glazed Brussels sprouts

  • kitchen_chick on June 14, 2018

    Indexer note says "alcohol-free" cider, but the recipe doesn't actually say what kind. It just says "apple cider". I used an alcoholic cider for the glaze, and it was fantastic.

  • Kduncan on May 24, 2020

    Two parts to this recipe, there is the glaze, then cooking the brussel sprouts. I used regular apple cider, not alcoholic and it turned out great. Looking forward to making these again.

• Kaffir daiquiri

  • nutrica6 on June 13, 2024

    I like this drink a lot. It feels very sophisticated when served with a lime leaf in a cocktail glass. It is pretty strong, so only need a small amount in each glass, but the flavors are very nice and when served cold the rum is not overbearing. Can keep in a jar in the fridge for a few days if there are leftovers.