• DKennedy on July 20, 2024

  Lost Kitchen - April 30, 2022 - Rhubarb Gin Fizz (p. 143) or Blueberry Basil Mojito (p. 145) Nibbles: Warm Olive and Anchovy Dip (p.194) Crispy Parsnip Ribbons (p. 152) Warmed Olives (p.153) First Course: Chilled Golden Beet & Buttermilk Soup (p.88) Grilled Stone Fruit & Blue Cheese (p. 128) Warm Mushroom Toast with Port, Herbs & Ricotta (p.158) Main Course: Apple Cider Glazed Duck (p.172) Sides: Ramp & Fiddlehead Fried Rice (p.40) Roasted Butternut Squash Cups with Apple Slaw (p.161) Dessert: Sweet Parsnip Cake with Hazelnuts & Mascarpone (p. 74)

Notes about Recipes in this book

• Macerated shallot vinaigrette

  • JulieQC on March 03, 2018

    Simple, tasty and versatile

  • VeesVersion on November 23, 2025

    Such an amazing, simple, delicious nugget of a recipe! And, to think it was an accidental discovery of Erin’s; brilliant.

• From-scratch saltines

  • Cathyschuh on March 12, 2021

    These are amazing. They taste a bit like a biscuit, the richness of it. The crisp of a cracker. She has a note to try with vanilla ice cream on top and I think that would be great, maybe as a mini ice cream sandwich.

• Fried smelts with caper mayo, lemon, and dill

  • lkgrover on February 04, 2023

    Smelts are a delicate fish; the recipe is a good light main dish. I substituted Chardonnay for ale. Did not make the mayonnaise (but added capers & lemon juice to commercial mayonnaise).

• Spinach salad

  • Bessp on April 25, 2026

    This was easy, delicious, and so comforting. I used the bacon fat from cooking the bacon to make the dressing (in place of the olive oil) and the croutons (also in place of the olive oil). It did make the last few leaves a teeny bit greasy, but totally worth it for the extra flavor. The spinach wilted just enough to not leave that weird coating on my teeth, and the egg yolk merged perfectly with the dressing. I will definitely make this again, probably a double batch because we both wanted more.

• Whole-roasted trout with parsnip and herb hash

  • doug798015 on February 11, 2026

    Hash was amazing, fish was great. Didn’t use the whole 10 minutes for blanching the vegetables. Could easily double the hash - it’s that good

• Garlic scape and mint pesto

  • TrishaCP on June 01, 2019

    The mint was a wonderful addition here, counteracting some of the punchiness of the garlic scapes. I didn’t bother with the blanching step.

• Rhubarb spoon cake

  • meggan on June 02, 2017

    Easy and tasty. I might add a little more rhubarb next time. The cake should be served right out of the oven as it deflates over time.

  • TrishaCP on April 22, 2019

    I agree that this was an easy and tasty dessert, especially if you prep the rhubarb compote in advance.

• Sweet parsnip cake with hazelnuts and mascarpone

  • JulieQC on March 03, 2018

    This was a great take on carrot cake, a more subtle flavour that was beautifully complemented by the hazelnut.

• Chilled golden beet and buttermilk soup

  • mzgourmand on August 10, 2017

    Delicious. Didn't have full fat butter milk so subbed creme fraiche for sour cream. Like a waspy version of borscht.

  • CordovaBayCook on July 11, 2025

    This is surprisingly delicious, and is a gorgeous, frothy golden yellow. I happened to serve it in dark blue pottery bowls, and it looked so pretty.

• Spicy tomato and tomatillo soup

  • swalsh27 on September 13, 2024

    This soup is so good. I happened to have some really great tomatillo's and didn't want to make another salsa. For some reason this recipe, when she made it on the show, always stuck with me. I made it as she suggested, but also had a peach that was on the cusp of going bad, so I threw that in as well. Such a great soup for the summer, and I'm still getting compliments on it from the guest I shared it with. Highly recommend! Like Erin always says, it's about having the best ingredients with this one.

• Perfect potato salad

  • TrishaCP on June 05, 2018

    Delicious treatment for new potatoes, especially if you are a dill fan. (I am.)

• Maine halibut Niçoise

  • meggan on December 06, 2017

    I loved this and it looked beautiful composed on one big platter. I used french green beans. Next time I would like to crisp the outside of the halibut more so I would probably pan sear it before finishing in the oven.

• Rib eye with herb butter and frites

  • DKennedy on August 26, 2017

    A simple recipe but absolutely wonderful.

  • spatterson88 on July 08, 2024

    The butter sends this over the top.

• Pork burgers with grilled peaches, bacon, and blue cheese

  • meggan on September 11, 2023

    Pork is the new hamburger and grilled peaches are the new onion.

• Peach and ginger cobbler

  • elisa_m95b99 on February 07, 2026

    This is so yummy ! Fun twist on a classic

• Rosemary-brined pork chops with apples, potatoes, and brandy

  • marin_4o52wd on May 09, 2026

    Duroc bone in pork chops and grilled. No notes.

• Apple cider-glazed duck

  • Williamssj7 on February 27, 2019

    I made this as a main dish for my cookbook club. Everyone tore the duck apart and loved it!

  • lkgrover on November 21, 2022

    Excellent roast duck with autumn flavors.

• A stew of moose with parsley dumplings

  • JulieQC on March 03, 2018

    Nice stew. Beer taste is subtle. Fresh basil gets lost.

• Rutabaga-vanilla bean puree

  • Williamssj7 on February 27, 2019

    Really good combination!

• Dad's meatloaf with parsnip puree and root cellar slaw

  • swalsh27 on December 21, 2022

    So good, so easy, makes a ton

  • DKennedy on January 21, 2024

    This is my go to meatloaf recipe. I have made it at least 20 times since Jan '24. Typical modifications: I sub buttermilk and cream for the milk but can use whatever dairy you have on hand. I use Gjusta GF Hassi, or again, whatever you have on hand. I use 1 onion and several garlic cloves, seasoned and sautéed, instead of the raw shallots. To the dairy before it is added to the loaf, I season w/ cumin, fennel seeds, coriander, garam masala, salt and pepper. I divide into 3 freeform loaves that I bake and turn over to brown on both sides. Baked for the stated time. For the topping, I use a mixture of Pom molasses, mango chutney and ketchup and glaze after browning but put back in the oven to cook the glaze. Pieces are best when sliced and griddled to form a crust with additional sauce griddled on. Slaw and puree are also excellent.

  • dbuhler on June 03, 2024

    I liked the flavor of this meatloaf, but the glaze was too sweet for my tastes, and the texture felt crumbly and dry (I cooked it to the recommended temp). I also didn't love that the meatloaf was cooked in a loaf pan which left it swimming in its own fat, and that made the glaze thin and runny and not sticky. We all ate it, but it won't replace our already favorite meatloaf.

• Cider-braised Brussels sprouts

  • JennyCampisi on March 27, 2026

    Great pan sauce

• Chocolate tart with chocolate wafer crust

  • elisa_m95b99 on February 07, 2026

    Loved this !! Perfect for my moms bday ( who loves chocolate )

• Salted caramel whipped cream

  • Williamssj7 on February 27, 2019

    This might be the best recipe in the whole book. Amazingly good have made time and time again.