Notes about Recipes in this book

• Asparagus Parmesan pastry rolls

  • Yildiz100 on November 22, 2018

    I could not understand the shaping instructions here so I improvised using the listed ingredients, including the eggwash on the inside to make the parm stick. Looked fun, tasted bland. Not a repeat.

• Parmesan wafers

  • Yildiz100 on May 28, 2025

    Nice, A bit like you cheese it cracker. Crunchy on the edges and chewy in the middle. I used this on salad and it was good but because of the texture I think it would probably be better as intended on soup.

• Corn and haricots verts in lime shallot butter

  • valbe on September 12, 2024

    Page 198 A simple and tasty way to use green beans and fresh corn when in season. It took a lot less time than the suggested 30 minutes!

• Island pork tenderloin salad

  • chawkins on July 23, 2015

    We liked this a lot, my husband cooked the tenderloins in the bubba keg grill and it was tender and moist. I forgot to make the glaze, but it was still delicious, besides, with the raisins and the oranges in the salad, there was plenty of sweetness. The glaze was just brown sugar, garlic and tabasco, the garlic flavor would have been nice though. I also skipped the red pepper in the salad because I did not have any.

  • hma2000 on March 12, 2017

    This salad is delicious and presents beautifully. Great for summer gatherings.

  • manond on December 05, 2018

    This dish has 694 glowing reviews on the Epicurious website. It is fancy enough for company without being a ton of work. Try this!

  • chawkins on December 02, 2021

    Made the pork again without the salad, halved the salt in the rub and halved the sugar in the glaze. Served it with the sweet potato salad with chili-lime dressing from epicurious.com, very good pairing.

  • MissKoo on May 05, 2023

    One of my favorite spring/summer recipes. I've used for both brunch and dinner guests; always a hit. The elements (rub, glaze, salad, vinaigrette) come together beautifully and the completed dish not only tastes wonderful but is visually so vibrant and appealing. And this is easy on the cook as a one-dish main course if you prep everything in advance. You can just sear, bake, and rest the tenderloin after your guests arrive. Easy-peasy. The last time I made this I substituted a prepared mixed spice (Cinnamon, coriander, nutmeg) for curry powder in the vinaigrette because one guest doesn't eat curry. I don't think this worked particularly well and would try another alternative to the curry powder in the future.

  • jimandtammyfaye on May 17, 2023

    One of the best recipes I've made in a while. Will definitely be made again for family/entertaining. I halved the curry in the vinaigrette and added a TBS of honey after tasting original recipe. I served the glazed pork over brown jasmine rice alongside the salad mixture. Stunning to the eyes, nose, and taste buds! Prep of pork seasoning, glaze, and vinaigrette can be done ahead to make final preparation easier.

  • anya_sf on September 21, 2023

    It's been years since I'd made this, but it was as good as I remembered. I cooked 1 tenderloin but made the whole salad (with iceberg instead of napa cabbage), and half the dressing. 3 of us finished most of it. Great combination, better than the sum of its parts.

• Parsley, radicchio, and napa cabbage salad with lemon vinaigrette

  • MissKoo on December 21, 2020

    The bitter flavors in this salad were an excellent offset to a multi-course meal that included a rich main course. And it's very pretty on individual plates. Will definitely add to repertoire and make again. Check Epicurious for online version.

• Chocolate gelato

  • Yildiz100 on February 11, 2023

    Tastes like a fudgesicle. Not really a surprising since this is basically turned chocolate pudding. I like it, but I will try a different recipe next time.