• Eat Your Books

  2002 James Beard Award Winner, International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

• Greek-style potatoes with lemon and thyme

  • Breadcrumbs on May 02, 2011

    p. 49 -We loved these! This recipe has some definite similarities to Tom's and I’d say it’s a simplified version. We thoroughly enjoyed them and I’ll be happy to make them again. One thing I’d suggest for next time is that each potato be scored 1/3 of the way in w a cross to ensure the potatoes were able to absorb as much of the lemony goodness as possible. This time they weren't as lemony as we like. Dry oregano is a good substitute for the fresh thyme and, I’d definitely recommend adding some crushed garlic to this recipe. . . I’ve never had Greek potatoes without garlic!

• Sweet onion and tomato gratin

  • hillsboroks on September 12, 2015

    Wow! Wow! Wow! What a fantastic way to use the abundant crop of garden tomatoes. Sally is absolutely correct that the quality of the tomatoes will determine the quality of this dish. We used vine-ripe heirloom tomatoes and a local sweet onion. My husband said he could easily polish off the entire pan that said it would serve four. I used Panko crumbs for the bread crumbs and lots of fresh rosemary.

• Mashed potato cake

  • AGrayA on April 10, 2020

    This was very easy. I thought that it could have been more tasty by adding chives and/or horseradish, but it is a recipe I will definitely make again. It's good for when you want potato cakes for a group, but don't want to fry individual patties.

• Peperonata

  • Bloominanglophile on November 06, 2013

    (2003) This was nice over polenta.

  • Bloominanglophile on May 02, 2015

    I made this for the second time, serving it over polenta again. I think I remember the peperonata being a little more saucy the first time. Next time I won't hesitate to add some water or stock to juice it up a bit. Makes it that more luscious over polenta! Leftovers are also great with eggs the next morning.

• Celery root and apple puree

  • vitapano on January 10, 2014

    Much nicer than mixing celeriac with potatoes. Lighter texture and easier as well.

  • vitapano on January 10, 2014

    Much nicer than adding potatoes for the purée. Lighter texture and easier to cook.

• Orzo "risotto" with saffron and Parmesan

  • Avocet on October 12, 2012

    This was excellent, and very fast and easy. It made a great accompaniment to snapper with a basil pistou.

• Wild rice with leeks and wild mushrooms

  • hillsboroks on November 15, 2015

    Great combination of flavors and it made an excellent side dish to roast wild duck. My only downfall was using a package of wild rice combined with another rice instead of straight wild rice. The white rice in the package was very much a risotto rice so instead of fluffy rice side dish I ended up with a thick risotto-like dish. But no one minded and several guests had seconds. I will definitely make this again and will give it a try with straight wild rice too.

• Basic polenta (and other milled grains)

  • AOski on September 16, 2011

    This is our go to polenta recipe/proportions . But I would recommend adding the butter and parmesan at the end. What the heck is polenta without the fat!? :)

• Braised fish fillets with their own pan sauce

  • saladdays on January 09, 2014

    Used this versatile recipe to cook sea bass fillets. Plenty of suggestions of vegetables and liquids to use for oven braising which makes for a very succulent and moist fish dish quickly executed. I shall be using this again to cook other types of fish.

• Oven-steamed red snapper with fennel and curry

  • bwehner on July 03, 2014

    Very simple. Made in silicon steamer

• Crispy salmon with warm lentils and balsamic essence

  • saladdays on March 29, 2012

    A complex sounding recipe that is actually quite easy, the lentils will stand whilst the fish is cooked. I used larger pieces of fish than were suggested as those in the recipe seemed quite small. The balsamic essence is easy to make and gives a lift to the finished dish. I served it with a green salad, always good with lentils.

• Mussels or clams with lemongrass, ginger and chiles

  • lizwinn on October 12, 2010

    This was good. Made without the jalapenos.

• Foolproof roast chicken with its own pan sauce

  • Bloominanglophile on November 06, 2013

    (2006) This is nice, fairly easy recipe.

• Leg of lamb roasted on a bed of herbs

  • lizwinn on October 12, 2010

    After making this several times as written, I tried it with preserved lemons instead. Fabulous!

• Boneless leg of lamb stuffed with crushed olives

  • lizwinn on October 12, 2010

    This is a company favorite. It's worth the extra step of getting the butcher to cut up the lamb bone to make a platform on which to roast the meat.

• The ultimate roast duck

  • inflytur on January 19, 2018

    This is an all-day recipe. Easy to do, even if it takes a long time. Made a flavored salt with white pepper, juniper berries, and orange zest to season the duck inside and out. Excellent.

• Chicken in red wine with mushrooms, bacon and pearl onions

  • Bloominanglophile on November 06, 2013

    (2004) Very good! I served this with potatoes.

• Turkey burgers with apples, onions, and sage

  • Breadcrumbs on June 01, 2011

    p. 348 - Evidently there is an error/typo in this book. You are instructed to add 1/2 tsp of the apple mixture to your meat mixture when in fact you are supposed to use the entire amount of apple mixture to achieve the correct results.

  • Breadcrumbs on June 06, 2011

    p. 348 -This recipe reminded me how much I like this cookbook and I’ll have to make a concerted effort to do more cooking from it. These were the best turkey burgers we’ve had thus far and I’ll happily make them again as they are really delicious. A reminder that there is a typo regarding the apple mixture. For 1 lb of ground turkey, I used the full quantity of apple mixture. I also appreciated that Sally Schneider provides a weight measure for the quantity of bread as slice sizes can vary considerably. Finally, since the weather was nice for a change, we decided to grill these burgers and though I was a bit nervous since the mixture is quite wet, I needn’t have worried as they held together beautifully on the grill. I did oil the grill and gave the burgers a light brush w grapeseed oil prior to grilling which helped prevent sticking. I made a Dijonaise to top burgers. I’d highly recommend this recipe. Photos here: http://chowhound.chow.com/topics/592555#6587664

  • theuninvitedguest on June 13, 2015

    This is one of my favorite recipes, and has become a recipe a lot of people remember after I make it for them. It's light yet flavorful, perfect from the spring through to the fall. Just note the typo as others have said.

• Irish brown bread

  • louie734 on March 26, 2013

    Really great easy soda bread. I used wheat germ instead of oat bran. Made 2 small loaves and the first was eaten warm promptly with some cheese between the 2 of us for dinner; the second held up pretty well until breakfast the next day.

• Corn soup with chiles, lime and cilantro cream

  • dhaverkateens on July 29, 2019

    Delicious with fresh sweet corn. Make again!

• Warm potato salad with olives, lemon zest, and thyme

  • HunyBadger on August 09, 2010

    p 439? - Used poblano chili, lemon thyme, onion instead of shallots and no olives. Still came out great. Any chili in the potato water gives a gentle kick.

• Farro salad with green apple, toasted spices, and pine nuts

  • lizwinn on October 12, 2010

    I used the farro piccolo from Anson Mills.

• Foolproof flaky butter pastry

  • robinorig on March 09, 2012

    http://www.publicradio.org/columns/splendid-table/recipes/dessert_butterpastry.html

• Everyday vinaigrette

  • Bloominanglophile on November 06, 2013

    (2004) Not my favorite vinaigrette--I felt it didn't coat the leaves sufficiently.

• Food52

  Her recipe notes and stories about her experiences in French charcuteries, Tuscan cooking schools, New York City restaurants, and Japanese grandmothers’ kitchens read like a novel...

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