Notes about Recipes in this book

• Poblano and corn hand pies

  • jtodes on October 10, 2023

    Delicious. The dough is very easy to handle.

• Feta-dill zucchini bread with feta butter

  • hillsboroks on October 09, 2022

    This bread is an absolute delight and a fabulous way to use up abundant zucchini. I didn’t have fresh dill so I substituted 2 teaspoons of dried dill and it was perfect. I did make the feta butter and it really takes the bread to the next level. It was an incredible side served with grilled salmon.

  • KathyCookinginSeattle on July 26, 2022

    Yummy! I didn't make the feta butter b/c I like to eat bread plain. Great use of abundant zucchini crop that's not a sweet bread. Great for breakfast!

• Quick cheese bread

  • hillsboroks on October 19, 2022

    For a bread that was so quick to make this bread really delivers on the flavor. I really liked the Parmesan crust on the top and the bottom of the loaf. I used sharp Tillamook cheddar and followed the recipe exactly but my son also made a loaf using extra sharp white cheddar and minced rosemary. He says his version was excellent as well. Next time I will try adding rosemary or another herb. This was lovely served warm alongside homemade soup.

  • sarahawker on November 30, 2022

    This was pretty wonderful. Easy to make and a big hit with everyone in the family. I did have some pretty sharp cheese and would do that again.

• Cornmeal and sage drop biscuits

  • hillsboroks on September 20, 2022

    These biscuits are a lovely cross between a biscuit and cornbread. But unlike cornbread, they are still light and fluffy and not dry while giving you the cornbread flavor. And unlike biscuits which can be a bit bland, the cornmeal and sage really amp up the flavor. My husband suggested bringing out the jar of homemade apricot pineapple jam and it was a match made in heaven. I didn’t have coarse cornmeal so I used polenta instead and it worked great. These will certainly be repeated at our house.

• Deep-dish quiche Lorraine

  • sarahawker on April 19, 2024

    Made this for Easter and it's really great. I used a deep springform pan which worked perfectly.

  • FromScratch on February 27, 2024

    If your eggs are extra large, you might want to use one less, or cut back on the milk. The custard mixture filled the crust to overflowing for me. It also doesn't say to put the quiche on a sheet pan with parchment on it for the final bake, but I did and I was very glad that I had, since it sloshed. And it was overdone at 1 1/4 hours, next time I will start checking at an hour.

• Pizza chiena

  • sarahawker on November 14, 2023

    Decadent and a Really terrific way to use up CSA veg. I used a combination of Broccoli Rabe and Swiss Chard. Be careful w/ the food processor. I broke my butter with a bit too long processing but it was still an amazingly sturdy and flaky crust.

• Corn muffins with cheddar and scallions

  • Kinhawaii on July 09, 2022

    These were good but not wow. I’d rather eat them as an accompaniment. I was too lazy to grease the pan so used liners, which they stuck to a little & didn’t make as nice a crust. They really filled up the liners before baking.

• Lamb phyllo pie

  • Lsblackburn1 on May 01, 2022

    Made this for a dinner party and everyone loved it. Easy to make ahead and then bake later.I used currents instead of raisins.

• Chicken pot pie with savory crumble topping

  • Lsblackburn1 on January 05, 2024

    This required lots of steps, but the result was a delicious pot pie. Baking the crumble separately kept it really crisp, which was delicious in the filling.

• Gochujang and cheddar pinwheels

  • Lsblackburn1 on May 12, 2024

    Delicious! I cooked them for about 20 minutes and they were a bit black on the bottom but didn’t taste burnt. Perfect for happy hour..

  • Fyretigger on October 17, 2022

    Delicious and I will definitely make again. They have significant heat, but it passes quickly to a pleasant lingering glow. I was baking for friends and one can't tolerate onion/garlic alliums, so I substituted Thai Basil I had in the freezer for the chives, and that worked fine, otherwise they were made to recipe. I followed the recipe instructions to the letter: temperature, middle shelf, double-panned, parchment paper. At the high end of the baking time (16m), they were still quite pale; they didn't appear done until about 26m. This has happened twice before with recipes from The Savory Baker. And after the 1st time, I verified calibration of my oven, following the guidelines in Modernist Cuisine, and my oven temperature is spot on. The other recipes under specifying baking time were Jalapeno and Cheddar Scones and Garlicky Olive Bread. I'm starting to think that America's Test Kitchen is assuming convection oven or something similar, without stating it in the recipes.

  • BrendaD1962 on August 09, 2023

    Delicious. I make these often. Don’t overdo it with the Gochujang though or they’ll be almost too spicy to enjoy.

  • Soulkitchenjen on November 20, 2022

    I subbed green onion tops for chives (all the stores were out). Otherwise made per the recipe. They were…ok. I was a little underwhelmed. Everyone else liked them. They needed sharper cheese.

• Manchego and chorizo muffins

  • Lsblackburn1 on March 06, 2022

    Very tasty! I used muffin papers so I wouldn’t have to grease the tins. Paper stuck a little, but not too bad. These had just the right amount of kick from the cayenne.

• Gougères with aged Gouda and smoked paprika

  • Fyretigger on May 13, 2023

    Very tasty. Quick and easy to prepare. I used a piping bag in forming them. They puffed nicely. While good the way they are, I can imagine filling them with something light that pairs well with cheese -- maybe a veggie pate.

• Blue cheese and chive popovers with blue cheese butter

  • Fyretigger on August 15, 2022

    Excellent flavor, both the popovers and the blue cheese & chive butter. I made them to the recipe and using a popover pan. The popovers came out a little stodgy at the bottom. I think this might have been caused by having the popover pan rest on a sheet. I won't do that next time.

• Caramelized onion bread

  • Fyretigger on February 19, 2024

    Good flavor, but the loaf came out flat. It essentially collapsed after turning it out of the proofing basket.

• Cheddar and black pepper bread

  • Fyretigger on February 11, 2024

    The technique produces a beautiful loaf. The cheese flavor is quite good, but the pepper overwhelms a bit on the heel pieces. The recipe consumes a lot of time, but it is mostly passive time, during which you can do other things, just in 20, 30 and 60-90 minute slices.

• Jalapeño and cheddar scones

  • Fyretigger on August 22, 2022

    Mixed results. Flavor is very good, but they didn't come out light in texture. They required considerably more time to bake than listed in the recipe. I verified the baking time and temp and that the oven had been correctly set and was accurate with an independent thermometer. I wonder if my baker powder has gone bad. I'll try again with fresh baking powder.

  • Fyretigger on August 24, 2022

    On a second try with fresh baking powder, much better results. I did still need to increase the baking time and to resort to briefly broiling to get nice color.

  • BrendaD1962 on August 09, 2023

    These were just okay for us. We didn’t love them and won’t be making again.

• Quick cheese bread with bacon, onion, and Gruyère

  • Fyretigger on November 26, 2023

    Wonderful, cheesy, bacon goodness. And very easy to prepare. Tip: after adding the parmesan cheese to the top you can press down on that to level out the loaf.

• Garlicky olive bread

  • Fyretigger on October 03, 2022

    Really delicious! Good balance of flavor. But it came out just a trifle under baked, and I gave it a total of 26m vs the 22-25m in the recipe. I suspect that when you sauté the garlic, the cast iron skillet should be smoking before adding the oil and garlic; then it will be well pre-heated for the oven.

• Fresh corn cornbread

  • Acarroll on January 02, 2024

    Solid basic cornbread. Veganized it by using vegan butter and a combination of soy milk/lemon juice/cider vinegar for buttermilk. Picky kids loved it!

• Double-crust chicken pot pie

  • LittleLemon on January 07, 2024

    So delicious! My family loved it, and they want me to add it to my regular rotation. The recipe does not specify whether to use a deep-dish or a regular-sized pie plate. You definitely need a deep-dish. Even with that, I still had over 2 cups of filling left over. You could almost bake two regular-sized pies with the amount of filling this recipe makes. I did not have rotisserie chicken and instead added two chicken breasts (seasoned with salt) after the potatoes had cooked for a few minutes. This was perfect!

  • Ishie1013 on March 05, 2024

    This was fantastic and the pie crust came together well. Very lovely dish and got a lot of compliments. Will be my go to chicken pot pie recipe.

  • sydlikestocook on December 12, 2023

    Such a good recipe! Left out the peas - they were not missed :)

• Chicken b'stilla

  • Ishie1013 on April 27, 2022

    This was incredible. I’ve always loved b’stilla but it’s very hard to find. This will be my go to recipe.

• Sun-dried tomato, garlic, and za'tar biscuits

  • Ishie1013 on March 03, 2023

    These biscuits were super easy and taste delicious, despite my messing up biscuits numerous times before. The trick of brushing the top with the sun dried tomato oil before sprinkling the za'atar is brilliant. I didn't use the book's recipe for za'atar; I used some I picked up in Jordan, and it was really awesome. I did add some rosemary into the batter, which really enhanced the flavor. I will make this again.

• Eat Your Books by Jenny Hartin

  A gorgeous collection of bakes focusing on the savory side.

  Full review