• FoodSleuth on January 08, 2015

  Potato Onion Soup, Irish Style p. 211 3-17-91: Tasted great, but I had to add more potatoes for proper texture.

• FoodSleuth on January 08, 2015

  Colcannon p. 213 1992: Great!

• FoodSleuth on January 08, 2015

  Irish Lamb Stew p 217 3-17-91: Very good

• FoodSleuth on January 08, 2015

  Irish Beef Stew with Guinness Stout p. 216 3-17-92: Fantastic - be certain to oook in oven for best resluts

• Thredbende on July 30, 2011

  Page 123 Berbere Sauce is a terrific condiment. I make it without adding the oil and red wine, leaving it as a powder. A spoonful of the stuff in egg fried rice is a fabulous meal.

Notes about Recipes in this book

• Chicken and rice

  • Delys77 on October 31, 2011

    Simple but very flavourful. Great winter comfort food

• Basque beans (Ezkualdun itarrak)

  • mjes on September 03, 2021

    The recipe calls for a quick soak - I did the traditional overnight soak. The total of two pounds of meat was a bit on the heavy side for my taste. But these are a very versatile, tasty bean dish.

• Cuban ropa vieja

  • wester on April 20, 2012

    Robust everyday fare. Pretty good, but not brilliant.

  • aileent1 on November 11, 2022

    I've been making this dish for many years. Simple and delicious.

• Pumpernickel

  • KissTheCook on April 16, 2019

    Like a rock, even with 2 pkts of new yeast. Overnighted in frig--was that the problem? Even so, stick with/try Lahey's rye adding 1/4 C molasses & 2 T cocoa.

• Cauliflower and scallions with black mustard seeds

  • wester on June 25, 2012

    Easy, tastes good, looks great (although my daughter asked "Why did you use a highlighter on the cauliflower?").

• Chicken vindaloo

  • Fyretigger on August 23, 2021

    This produces a wonderful Chicken Vindaloo with only moderate work.

• Salmon in miso

  • camphappy on December 03, 2012

    My favorite way to cook salmon.

• Knishes

  • Delys77 on October 31, 2011

    Super tasty. Added a bit of roasted garlic and some green onions. I suggest you cook it a little longer than the 20 minutes.

• Bean sprouts side dish

  • zorra on March 12, 2014

    EYB led me to a forgotten cookbook for this tasty Korean dish. Uses fresh soy (rather than more familiar mung) bean sprouts, which were helpfully labeled Korean in the Asian market. To keep them crisp, blanched just 2-3 minutes. Increased soy sauce & sesame oil but omitted salt. Adjusted red peppers per guests' preferences (sigh).

• Latvian herring salad

  • wester on June 07, 2011

    A very basic, very good herring salad. Horseradish can be replaced by mustard.

• Lebanese yogurt and cucumber salad

  • Delys77 on October 20, 2011

    The flavour isn't bad but the yogurt tends to get watered down by the cucumbers because the salt in the seasoning mix draws the water out of the cucumber. The result is a salad with ok flavour but bad texture.

• Kuku sabzi

  • wester on February 27, 2012

    Very nice, but not as nice as the kuku eggplant on the next page. Do serve with yogurt, as indicated. It needs a bit of acidity to show its full flavor. It needed more time on the stove than given in the recipe. I used a teaspoon of ground coriander, and that worked well. I thought the amount of salt indicated was a bit much, so I decreased it. Next time I will only use a third of it.

• Kuku eggplants

  • wester on February 25, 2012

    This was easy to make and very tasty. Do make sure the eggplant is not just browned but done as well, as it doesn't really cook any more once it is added to the eggs.

• Persian lamb tongues

  • wester on January 29, 2014

    Very good - fragrant with a good lamb flavor. Maybe add some saffron next time?

• Cauliflower fried in butter

  • wester on July 16, 2012

    Quite tasty. A winter dish, even though all the ingredients are available year-round. In summer frying in olive oil is better.

• Fried coarse bulgur (Fraykee with pine nuts)

  • wester on October 11, 2018

    This was a nice simple recipe that did not drown the freekeh in spices but let its simple perfumed starchyness shine. The pine nuts complemented it well.