• DKennedy on March 23, 2014

  I thought this was a fantastic read. Have also made several recipes and enjoyed them all.

• sck on July 28, 2010

  I have loved the things I've made so far (blueberry-raspberry pound cake and dutch baby pancakes).

• nomadchowwoman on January 05, 2010

  I've tried several recipes--banana bread, scones, some of the pickles, Doron's meatballs--with success. I love even more than the recipes the great storytelling, the warmth and honesty that emanate from Molly. (And you will feel like you're on a first name basis with Molly, right from the start.)

Notes about Recipes in this book

• Blueberry-raspberry pound cake

  • sck on July 31, 2010

    This is a great cake. The addition of kirsch is a nice touch.

  • IvyManning on September 03, 2010

    It didn't work.

  • Kdmccul on January 07, 2013

    It was just ok. Not really worth the effort.

  • DKennedy on February 11, 2014

    Beware - Recipe contains an error in it. Should be 2 1/2 sticks of butter, not cups. Error has been corrected in later editions but remains in the Kindle edition.

• Burg's French toast

  • mfto on October 21, 2015

    Molly's father Burg's family at some time came over from Poland to Canada. My husbands parents came from Poland to the US sometime in the early 1900's. My mother-in-law made French toast exactly as this recipe. I am a Southerner and found this very strange indeed. Our daughters and grandchildren love this Polish French Toast. My husband barely beats the eggs at all before dipping the bread. He says that French Toast was the one time they used Wonder bread. As Molly says, use lots of oil. My husband prefers jelly with his French Toast rather than maple syrup. I must admit that I have never come to love this method of cooking but children seem to.

• Buckwheat pancakes

  • stockholm28 on April 26, 2015

    Good, but I think I prefer Melissa Clark's buckwheat pancakes.

  • skvalentine on November 20, 2021

    These are good! Lighter than I was expecting. Delicious with the added blueberries.

• Dutch baby pancakes with lemon and sugar

  • sck on July 31, 2010

    Better than French toast. It has a lovely filling with a crispy top. We like it served with maple syrup.

• Slow-roasted tomatoes with coriander

  • foodgloriousfood on September 16, 2021

    I have made these multiple times. I have tried other herbs but always come back to the coriander. I cook for longer than the recipe states so the tomatoes are jammy. About 5 1/2 hrs. I prefer Campari tomatoes or small heirloom or other small round tomato to Roma tomatoes as they are a bit sweeter. They keep for a week or two in the fridge.

• French-style yogurt cake with lemon

  • sck on July 31, 2010

    Wonderful moist lemon cake.

  • stockholm28 on February 03, 2015

    This is one of those cakes that can be made in about 10 minutes (no mixer needed). She includes both a lemon glaze and a lemon icing. I only made the glaze and thought it was an excellent simple cake without the icing.

  • pistachiopeas on April 07, 2015

    Loved this cake. It was made very quickly and easily. It took me the full 35 minutes to bake. I only made the icing. It was good. Next time I will try just the syrup. Very light taste.

• Chana masala

  • lauranyc1 on March 08, 2010

    Excellent recipe, easy to make with great flavors.

• Sliced spring salad with avocado and feta

  • DKennedy on February 19, 2014

    Love this salad! I add smashed almonds and chicken and mild goat cheese instead of feta. I also use 1 T. flax oil, 1 T. lemon olive oil, 1 T. walnut oil and 2 T. plain old olive oil in the dressing instead of the 5 T. olive oil.

• Caramelized cauliflower with salsa verde

  • tekobo on February 11, 2017

    Simple to make and gives the cauliflower a nutty, deep taste.

  • michalow on May 27, 2024

    The limey sauce is a nice way to brighten roasted caulllflower.

• Little corn cakes with bacon, tomato, and avocado

  • smccandless on November 28, 2011

    Corn cakes are delicious and freeze well.

• Banana bread with chocolate and crystallized ginger

  • DKennedy on February 15, 2014

    Made this with a few tweaks: used cup for cup GF flour; added unsweetened shredded coconut, added pecans, reduced ginger to 1/8 cup. Superb! Not too sweet, perfect with a cup of tea.

  • skvalentine on March 31, 2022

    I love this recipe and have made it many times!

• Tea & Cookies

  ...everything that is lovely about Orangette is here in this book. Molly has a way of waxing rhapsodic over food and flavors and the details of life that is utterly captivating.

  Full review