• Eat Your Books

  2006 James Beard Award Winner

  See Lisa Is Cooking's take on Pastel vasco with blackberry compote and poured cream, Swiss chard tart with goat cheese, currants and pine nuts and Wild striped bass with farro, black rice, green garlic and tangerine and Spiced snapper with carrot purée and gingered beets from this book.

• fprincess on December 06, 2011

  I've created a thread on eGullet about this book: http://forums.egullet.org/index.php?/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/

• DKennedy on July 13, 2011

  Consistently reliable recipes.

• honeymilkyum on February 02, 2011

  What a fantastic book! Recipes are approachable, with a focus on quality produce, and yet involved enough to provide a challenge.... and I love that they are laid out in menus and seasons!

• Laura on January 02, 2011

  I love this book. Almost every meal I made for the holidays this year came from it. Yes, it's a book for special occasion cooking -- the recipes are detailed and time-consuming and special. I really like that the book is organized around menus -- you don't have to think about side dishes because they're provided along with the main course. I also like that the book is sectioned by the season -- it makes meal-planning that much easier.

• fprincess on November 06, 2010

  Love, love, love this book. The instructions can seem fussy but they are precise and detailed. Every recipe is delicious and full of surprises. I love the fact that recipes are grouped by season.

• bhouston on January 16, 2010

  Perhaps my favorite cookbook...

• cookmag on April 22, 2009

  Love this book have cooked many great recipes from it.

• Jane on March 15, 2009

  Wonderful book for dinner parties.

Notes about Recipes in this book

• Braised beef short ribs with potato purée, Swiss chard, and horseradish cream

  • Jane on February 19, 2017

    This was fantastic. It's a lot of work but so worth it for a special occasion. I followed the recipe exactly as written except that I didn't need 6 cups of beef stock - 4 cups was enough to almost cover the ribs. The potatoes are amazing and definitely a special occasion side given the amount of butter and cream in them. I agree that the final roast of the ribs adds a lot of flavor.

  • Laura on December 24, 2010

    Pg. 301. OMG! Short ribs are my signature dish and this was incredible. A lot of work, yes, and worth every minute. The short ribs were so succulent and the pureed potatoes were unbelievable! You don't want to know how much butter went into the potatoes. Even knowing that, I couldn't get enough -- as good as a 5-star restaurant. I have to confess that I skipped the final browning step for the short ribs because we needed to eat -- and, frankly, we didn't miss it. Hard to imagine how the meat could have been any better.

  • JoanN on November 25, 2022

    This is a wowzer of a recipe. Six ribs didn't quite fit flat in my 7-quart Le Creuset but it's the largest pot I own. And I, too, needed only about 3 or 4 cups of stock to cover the ribs, probably because the ribs were squeezed in tight. All worked out fine, though. Put the potatoes through a ricer but not a tamis. Total of 3 pounds of potatoes serves far more than just six, but everyone loved them. Put extra strained stock in a gravy boat and people were pouring it over the ribs and the potatoes. The Swiss chard and onions went so well with it. Great party dish.

  • fprincess on October 26, 2010

    Excellent instructions with a final browning step that makes all the difference in the world.

  • DKennedy on February 09, 2017

    Made this for dinner after hearing so many great things about it, year after year. Wow-wy. I did not manage to make the potato puree or the swiss chard. Instead, I served it accompanied by a few pearl onions and some roasted fennel. If I had realized how truly spectacular this dish was going to be, I would have made the accompaniments. A few notes to myself: I used TJs frozen pearl onions and roasted as instructed. I am sure the fresh would have elevated this dish even further but I think I will stick with this shortcut. I was a cup short of port when I started this dish and cooked it with only 1/2 cup port. When I tasted it that night (after 3 hours) I realized this was a mistake. The next day I went out and got more port, reduced it on its own and added it to the broth before reheating. This saved the dish. Roasting the meat for 15 minutes at the end also made a huge difference. For stock I used 4 oz beef broth and 2 oz chicken broth, because that is what I had on hand.

  • hillsboroks on July 04, 2020

    We loved the flavor of these ribs but I took a few shortcuts with the process. I did all the cooking in a 6 quart Le Creuset braising pan with a lid. I followed the instructions but just used a large platter to hold the cooked ribs or veggies when I moved on to the next step and then finally added everything back to the pan as called for and popped it into the oven. Not using two pans worked fine. I roasted the ribs on a large sheet pan at the end and they were fabulous. I skipped the potato purée but did do the Swiss chard and it was a lovely accompaniment.

  • peaceoutdesign on December 03, 2022

    The flavor was good but I still prefer a more tender short rib. Maybe sous vide would be the way to go. Definitely roast at the end. Everything else was perfect.

  • peaceoutdesign on December 03, 2022

    The flavor was good but I still prefer a more tender short rib. Maybe sous vide would be the way to go. Definitely roast at the end. Everything else was perfect.

  • Smokeydoke on September 22, 2018

    Excellent.

  • bwhip on December 29, 2019

    Absolutely delicious, just melts in your mouth. A bit time consuming, but not at all difficult, and completely worth it. I pressed the cooked potatoes through a tamis, and they were pure silk. The chard and pearl onions were a nice complement. Fabulous recipe.

• Leg of lamb with chorizo stuffing, romesco potatoes, and black olives

  • cookmag on April 22, 2009

    This is a great way to make a leg of lamb roast a bit more special. The chorizo stuffing is fantastic

  • mseers on February 10, 2013

    agreed -- i asked the butcher to butterfly the leg and give me the bone on the side, which i nestled in the middle of the stuffed leg for an even more dramatic presentation. delicious.

• Herb-roasted pork loin with haricots verts, spring onions, and mustard breadcrumbs

  • gastronom on April 06, 2017

    Exceptional!

  • Wende on November 22, 2020

    This is so delicious. I've made it several times and it's a consistent winner. I made it once without the breadcrumbs and it was still excellent, but the mustard breadcrumbs shouldn't be missed. The searing of the pork always takes longer than I think it will, so make sure to leave plenty of time for that step. It also splatters quite a lot, making me wish I had a flat induction cooktop instead of a gas one with grates to clean, but this recipe is always worth the mess.

  • amoule on January 31, 2014

    I've made this three times now; it is delicious. Like everything in the book it's a bit of work but it's worth it.

  • julesamomof2 on August 19, 2017

    This is one of my top 5 dinner party dishes. A lot of work, so only ends up being served to company. I serve it on a big platter and let everyone help themselves family style.

  • pistachiopeas on February 21, 2018

    great dinner party dish!

• Caramel-nut tart with milk chocolate and Cognac cream

  • gastronom on December 08, 2022

    Delicious! Very impressive dessert. Good directions made it a great success.

  • PatriciaScarpin on March 30, 2011

    A winner! The crust is easy to put together and bakes perfectly. The filling is delicious, too. I halved the caramel recipe and it was the perfect amount for a 24cm tart pan.

• Roasted beet salad with fried chickpeas, Nyons olives, and ricotta salata

  • westminstr on October 14, 2012

    Great salad, the whole family liked it.

• Potato-tomato gratin

  • westminstr on November 26, 2012

    Made a half recipe. Very delicious!

• Farro with parsley and butter

  • westminstr on October 23, 2012

    good simple side. Oliver liked it. Use less water next time so as not to throw away the flavor.

  • pistachiopeas on May 03, 2015

    I used less water and next time I'll use less butter. It was too rich but otherwise very tasty.

• Bucatini and clams with fennel, white wine, and thyme breadcrumbs

  • westminstr on September 23, 2013

    I subbed orecchiette for bucatini but otherwise followed the recipe. Excellent! The whole family enjoyed this dish. I prepped ahead (during nap) and the rest came together pretty quickly, though it did seem to use a lot of dishes!

• Wild salmon salad with beets, potato, egg, and mustard vinaigrette

  • westminstr on January 02, 2018

    I didn't make the whole salad but used the cooking method for a side of salmon. My herbs were simply parsley and I had to sub red onion for the shallot. I raised the oven temp to 275 but should have stuck w 250. This is a great method for cooking salmon that I will use again. The salmon was delicious. (But slightly overcooked - which wouldn't have happened had I used the lower temp.)

  • julesamomof2 on August 19, 2017

    The salmon method is my go-to for baking salmon. Low heat, moist oven, tons of herbs. I doubt I'll ever make salmon in the oven any other way.

  • rionafaith on October 01, 2017

    p. 99 -- Delicious, elegant, hearty salad. I was a bit scared that my dandelion greens were too bitter when I munched on some during prep (the ones at my farmer's market were much bigger than those pictured, so I cut them up a bit), but they were tempered by the other ingredients once everything was assembled and dressed. The salmon was fantastic using this method... I used regular old farmed Atlantic salmon rather than wild, and it was still incredibly flavorful and moist. I'll definitely prepare salmon this way again even if I don't make the whole salad.

• Chestnut stuffing

  • westminstr on December 17, 2013

    This was fabulous but a lot of work. I made one version as written and a different veg version with homemade veg stock, no pancetta and chopped apples.

  • DKennedy on September 10, 2012

    My go-to Thanksgiving stuffing recipe.

• Kabocha squash and fennel soup with crème fraîche and candied pumpkin seeds

  • westminstr on November 26, 2012

    Extremely delicious.

  • Breadcrumbs on January 06, 2011

    p. 323 - Looks great, would make a good starter for quail supper

  • Breadcrumbs on February 27, 2011

    p. 323 -This soup was simply spectacular; I can’t wait to serve it at my next dinner party. The pumpkin seeds were so tasty; I’ll likely make them and serve them up as snacks, even when we’re not having this soup. Lots of steps to this recipe but its worth it in the end. Not difficult, just time consuming. A real favourite soup enjoyed by all.

  • JoanN on November 30, 2021

    Been making this for years. My godson now insists it be the start of Thanksgiving dinner. I no longer have the strength to peel the squash so he comes over the night before to make the soup. I remove the seeds from the chiles and am careful about not adding too much pepper, otherwise it can be a little too spicy and peppery.

  • fprincess on October 17, 2010

    Very nice flavors, easy to make. Make sure to cover the lid with a towel before blending - it will pop up otherwise sending hot soup everywhere...

  • fprincess on February 15, 2012

    Just a note that I had to throw away the candied pumpkin seeds. They candied but the seed itself was very hard and dry - maybe due to the pumpkin that I used?

  • DKennedy on September 10, 2012

    Fantastic! I did not blend it, choosing to serve it more as a rustic soup.

  • SugarTreeBaking on October 26, 2020

    So delicious! I made mine with a mini Hubbard Squash and halved the recipe. Terrific flavors, the heat from the chile was wonderful. A keeper.

  • amoule on January 11, 2016

    I've made this 4-5 times and it is delicious. Remember to remove the dried chile before blending, which the recipe doesn't mention. If you leave it in, the soup is still delicious but very, very spicy. I think she intends for it to be removed but forgot to add that step to the instructions. The candied pumpkin seed garnish is so delicious that you might want to make a double batch of it for snacking.

  • Rinshin on January 12, 2020

    Improvised and streamlined based on what I had on hand and wanted to use up. Used frozen homemade kabocha puree, all vegetable broth, tiny amount of guajillo chile and aleppo pepper in place of chiles arbol. Did not puree the whole soup as kabocha was already pureed and wanted to keep the onion texture. Fennel really adds to this soup. Excellent soup for such a small effort. Strangely, this tasted somewhat like mild curry soup?

  • julesamomof2 on August 19, 2017

    My go to fall squash recipe, so delicious with the crunch of the pumpkin seeds. Definitely remove the chile before blending. I have been burned too many times by those chiles with her recipes that I now am careful to use sparingly.

  • ldtrieb on November 04, 2018

    Had to employ husband to cleaver the squash. Next time I might cook it a little first. Loved the crunchy pumpkin seeds. Made it for heat averse folks so only used one pepper and removed before blending. Also, not too much cayenne in the seeds. However, I added some Pensey’s Cajun spice to mine. Really appreciated the tang of the creme fraiche. Don’t leave it out.

  • jjankows on December 22, 2014

    This is one of our all-time favorite soup recipes that we make all the time. Freezes extremely well too, though you'll have to whip up a batch of the pumpkin seeds each time (not very burdensome).

• Devil's chicken thighs with braised leeks and Dijon mustard

  • Breadcrumbs on November 28, 2012

    p. 326 - This is a dish that reminded me why I love to cook. I loved the rhythm of this recipe, how all the separate parts came together. So while I sautéed, browned, braised and baked I kept hoping that we’d love this dish because it was such a pleasure to prepare. Well guess what, we did love this. We really, really loved it! This is one of the recipes that will stand out for me this year. Something different for us. The ridiculous sweetness of the caramelized, braised then thrice-cooked leeks. The uber-tender, juicy chicken with its crunchy-tangy Dijon herb crust. Everything worked. Individually, each component was outstanding. Combined, the chicken and leeks were perfection. Pure pleasure. Changes made: remove chx from pan, dip in mustard then place atop leeks vs placing in bowl first. Add fresh breadcrumbs to butter in pan vs dirtying another dish. Incredible! Photos here: http://chowhound.chow.com/topics/397072#7737914

  • horsnhound on July 30, 2011

    This recipe is another "MUST" along with the Short Ribs. Fantastic! And do not skip the leeks!

  • DKennedy on September 10, 2012

    A ton of work but the results are worth it.

  • TrishaCP on November 13, 2017

    This was sooo delicious and I'm happy I'll have leftovers! I streamlined slightly by using boneless chicken thighs, which went straight into the mustard mixture and on to the leeks after their marinade. (No pre-browning.) Seasoned and then breadcrumbs on top for 40 minutes.

  • chawkins on January 17, 2013

    A lot of steps, pretty involved, as I also made the stock used in the braising the same day, but well worth the effort. Layers of flavor is the way my husband described it. I used dried thyme and dried tarragon this time, imagine it could only be better with fresh herbs.

  • julesamomof2 on August 19, 2017

    My #1 fall and winter dinner party dish. There are a number of steps involved but every one of them is worth it so don't skip the process. The leeks are the best part of this super flavorful crowd pleaser.

• Sautéed rapini with garlic and chile

  • Breadcrumbs on November 25, 2012

    p. 331 - I loved this dish. mr bc is a bitter green hater and he managed a ‘like’ for this so it just goes to show you what a healthy dose of evoo can do to entice someone!! There is a fair bit of oil in this dish - 1/2 cup to 1.5lbs of rapini. That said, I envisioned this recipe as an antipasti-type dish and as the author points out, the sauce makes for good dipping w a crusty hunk of bread. We served this hot, right out of the pan, alongside porchetta and mashed potatoes. I think it would be sensational at room temp as well. I especially liked the thinly sliced chile de arbol and had no issue w the heat however sizes and intensities of these chilies vary w age. Yum! Photos here: http://chowhound.chow.com/topics/397072#7731175

  • fprincess on April 09, 2011

    I made this recipe with kale instead of rapini. It is simple and tasty however was a little too spicy for my taste. Next time I will reduce the amount of chile arbol by half.

  • fprincess on April 27, 2012

    Very simple but it works. Served with grilled fish. Picture here on eGullet: http://egullet.org/p1874912

• Orecchiette carbonara with English peas and pea shoots

  • Breadcrumbs on November 25, 2012

    p. 80 I couldn’t resist a beautiful bundle of fresh, locally grown pea shoots on a visit to a gourmet grocery yesterday and was equally delighted to find this recipe to put them to good use. Instructions around incorporating egg mixture are odd. I removed pan w pasta and bacon from heat, stirred in eggs then returned to heat for 30 secs to thicken. I did stir in approx ½ c pasta water. We thoroughly enjoyed this dish and will likely add peas to our Carbonara going forward as they compliment the flavours and textures of this classic dish perfectly. We loved the Orecchiette for its ability to cup the peas and the sauce. I particularly liked the idea of adding egg yolks to bring extra richness to the sauce and we all liked the freshness and crunch that the pea shoots brought to the dish, not to mention their vibrant colour. This is a special version of Carbonara that I’ll happily make again. Photos here: http://chowhound.chow.com/topics/397077#7729924

  • fprincess on March 27, 2012

    Suzanne Goin's twist on the classic carbonara is nothing short of delicious. Using a mix of bacon and pancetta was particularly flavorful (and I used homecured products). I really liked how the orecchiette acted as a receptacle for the sauce, peas, and bacon/pancetta dice. Also, including greens in this dish was a nice change. The peas were particularly great in this recipe and added a little pop of flavor (I used fresh shelled peas from my CSA). I did not have pea shoots so I substituted baby spinach. Picture here on eGullet: http://egullet.org/p1869634

  • jodies on March 07, 2014

    Excellent! It does make A LOT, though. Unlike Trisha, I actually (and surprisingly) really enjoyed the leftovers. Just reheat at half power in the microwave very carefully.

  • TrishaCP on July 25, 2011

    This does not work well at all as leftovers.

  • sosayi on December 31, 2022

    Delicious rendition of carbonara, even without the pea shoots. If using a pound box of pasta, 3 large eggs and 3 large egg yolks worked really well for the sauce.

• Santa Barbara spot prawns with tomato confit, garlic, and chile

  • Breadcrumbs on February 26, 2012

    p. 181 Excited to find some spot prawns at the fish market, I couldn’t wait to try this recipe. Unfortunately I didn’t have time to make the Tomato Confit so we just had this with the tomato sauce (which was plentiful by the way). The recipe calls for 1.5 c of chopped shallots which seemed excessive so I used 1/2 cup which was sufficient to add a sweetness to the sauce and add a nice contrast in textures. We did serve this w crusty bread as suggested. I normally like my seafood simply prepared but this recipe didn’t overwhelm the prawns at all, it simply enhanced their naturally sweet flavour. Glad I tried the recipe, not sure I’d make it again since I do think the prawns shine in simpler preparations.

  • fprincess on June 04, 2013

    I am still daydreaming about this dish a few weeks later. I was super excited to buy a few pounds of local spot prawns recently because they are really special. It's hard to describe but they have a better texture and flavor than any other prawns I have had. The tomato confit is fabulous and can be prepared in advance. The way she recommends to cook the prawns ensure that all of their juices will incorporate into the sauce. It's a beautiful and flavorful dish which is very easy to make. Photos here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?p=1921036

• Sweet corn soup with avocado cream and cilantro

  • mirage on January 16, 2010

    I said very good - Scott said quite good.

• Ricotta gnocchi with chanterelles, sweet corn, and sage brown butter

  • mirage on January 16, 2010

    Just did the gnochi

  • fprincess on October 26, 2010

    My gnocchi-forming technique needs some improvement, but I still found the gnocchi very light and the sauce was great.

  • moreace01 on October 12, 2010

    This recipe converted me to ricotta gnocchi - easier and lighter than potato. And the accompanying mushroom and corn sauce was outstanding! One of my favorite summer dishes.

• Spaghetti with heirloom tomatoes, basil, and bottarga breadcrumbs

  • mirage on June 26, 2010

    FABULOUS without the bottarga. Must find bottarga.

  • jodies on December 16, 2015

    Exceptional.

  • moreace01 on October 12, 2010

    I agree - this was fabulous without the bottarga. I've gotta try it WITH bottarga...

• Grilled pork burgers with Rob's famous coleslaw

  • mirage on January 16, 2010

    Oh, yes.

  • Fiona on January 17, 2011

    The coleslaw is so good - just the basic ingredients but works really well.

  • fprincess on December 06, 2011

    I've posted pictures and more details on eGullet here: http://egullet.org/p1852223

  • fprincess on October 18, 2010

    Triple pork burgers (ground pork, bacon and chorizo). Tasty, juicy, and original.

  • stockholm28 on September 14, 2014

    Very flavorful burgers and excellent cole slaw.

  • MmeFleiss on September 17, 2015

    My husband was not a fan of the coleslaw but the burger is amazing.

  • sosayi on July 17, 2017

    Easily makes 8 burgers, not 6. Absolutely delicious, and very glad I have a few extra burgers in the freezer (uncooked, we only needed 4) for a future meal. I didn't make the coleslaw or aioli. Regular mayonnaise worked fine, as the flavor was hidden under deliciousness that was the Romesco sauce. You could probably leave that and the Manchego off, most likely, and it would still be incredible.

• Dungeness crab salad with avocado, beets, crème fraîche, and lime

  • mirage on January 01, 2016

    Huge and pretty

• Lindsay's sugar cookies

  • mirage on June 26, 2010

    omitted the candied zest - these are the perfect sugar cookie.

• Vanilla ice cream

  • mirage on May 30, 2016

    May be operator error (everything else in this book is spot-on), but though it was tasty, it was icy.

• Green goddess salad with romaine, cucumbers, and avocado

  • mirage on January 16, 2010

    Scott said "very good", I said "good"

  • DKennedy on October 25, 2015

    Excellent recipe.

  • TrishaCP on July 25, 2011

    I could not get the mayonnaise to emulsify properly- I suggest using another recipe for that part.

  • rionafaith on October 23, 2016

    p. 126 -- Absolutely delicious, especially the dressing. I did not use Goin's method of making the mayonnaise by hand with a whisk (ain't nobody got time for that), instead I used the immersion-blender-in-a-jar method with the same ingredients and proportions. That's basically the hardest part of the recipe, the rest is very simple. I added some sliced red onion since I had it, and I only had one ripe avocado but I'm sure it would have been better with two. The recipe makes lots of dressing (I ended up with about two cups), but I'm glad I now have a jar of it in the fridge as it's delicious and I will definitely use it on different things.

• Summer squash gratin with salsa verde and Gruyère

  • mirage on January 16, 2010

    I thought *very* good - Scott didn't like at all.

  • fprincess on July 19, 2011

    Very tasty. Summer squash is very bland on its own, so mixing it with salsa verde is genius. A little on the fence regarding the Gruyere - it's good but maybe too heavy of a cheese with the squash. Overall though, this dish is delicious.

  • fprincess on December 06, 2011

    Details about the prearation of this dish, with pictures, here: http://egullet.org/p1825867

• Almond financier with nectarines and berries

  • mirage on June 26, 2010

    Quite - Very Good.

• Hazelnut-brown butter cake with sautéed pears

  • mirage on June 26, 2010

    Just Eh.

• Vanilla semifreddo with rhubarb compote

  • mirage on June 26, 2010

    Semifreddo is Very Good. Didn't do Compote. Served w/Peach Pie.

• Roasted beets with horseradish crème fraîche

  • mirage on June 26, 2010

    Yum.

  • Kduncan on November 23, 2018

    Good recipe, took a bit longer then 40 minutes to cook the beets. Somehow forgot the creme fraiche at the store, and subbed in ricotta, and the flavor was still very good.

  • pattyatbryce on October 06, 2020

    Really good and easy recipe. I cut the beets smaller and peeled and they roasted nicely in 40 min with some cut potatoes. Didn't mix beets with the vinaigrette. Rather, I served the vinaigrette and the horseradish creme fraiche on the side to put on the beets, potatoes, side tomato salad, or even the roasted meat. Really solid dinner.

• Sweet potatoes with bacon and spinach

  • mirage on June 26, 2010

    Very tasty, but too sweet for us.

  • bktravels on December 08, 2020

    We've made this dish more times than I can count. It never fails to impress guests and it goes exceptionally well with pork. There is brown sugar in the recipe, but we adjust the amount to add just a little sweetness. Love it!

  • julesamomof2 on August 19, 2017

    Too sweet for us too. Will not repeat.

• Yellow tomato gazpacho

  • Laura on August 17, 2012

    Pg. 163. The first time I made this I wasn't crazy about it, but thought it might have to do with the quality of the yellow tomatoes which I purchased at the grocery store. So, when I saw better yellow tomatoes at my farmers market, I tried again. Unfortunately, the results were the same. The flavors were not bad, but they weren't delicious either. The worst part was the color -- the photo in the book depicts a lovely deep golden yellow hue -- however, the color of mine was more of a sickly yellow-green from the cilantro and jalapeno. It was just not an appetizing sight. I will say that my husband liked it more than I did. Still, I won't be making it again.

  • fprincess on October 15, 2010

    The flavors are great. I made this for a dinner party and everyone loved it. It's a fantastic twist on the classic gazpacho.

  • TrishaCP on July 01, 2013

    This is a really good alternative to a regular gazpacho. It is a matter of personal preference, but I would recommend adding the olive oil gradually, I never use the full amount called for in the recipe. I also always use sherry vinegar in place of the red wine vinegar. Finally, the recipe calls for peeling the tomatoes and cucumbers, but I only ever bother if I want the final product looking more refined and if I want a smoother soup. (The cucumber peels, if left on, end up as pretty green flecks in the soup.)

  • GoldenLeica on October 20, 2013

    You have to buy the right yellow tomatoes to make this fantastic soup! You need very meaty yellow tomatoes. I wish I knew the actual variety, but I always look for them on the heirloom tomato section of the market. If they are not heirloom, they are not worth it and won't work. I'm going to look for them for my garden next year.

• Roasted root vegetables with gremolata

  • Laura on January 01, 2011

    Pg. 283. These were delicious and a good accompaniment to the pork stew. The gremolata is a nice finishing touch. The recipe calls for the vegetables to be served on top of the polenta and under the pork stew, which I did. In the future, however, I think I would serve the pork stew on the polenta and serve the vegetables to the side. Otherwise, they are a bit lost.

  • fprincess on January 25, 2011

    Simple and tasty recipe.

  • TrishaCP on December 07, 2020

    The gremolata added a nice sharpness and acidity to the roasted vegetables. Using a sauté pan really streamlined the prep for me, and I still had really nice caramelization.

• Spiced pork stew with polenta, root vegetables, and gremolata

  • Laura on January 01, 2011

    Pg. 281. The stew and the vegetables with gremolata were really delicious -- as well they should have been since it took most of the day to prepare! Granted, one does not expect "quick and easy" from Sunday Suppers at Lucques. This made a really nice, rustic and casual New Years Eve dinner at home. The only change I made was that I added only 1/2 a tsp of the cayenne instead of the full tsp that was indicated in the recipe. I was a little scared that that would be too much heat. And we like it spicy! As it turned out, I think using the full tsp would be fine, allthough it was nice and spicy as it was. Really important to strain and reduce the braising juices as the recipe dictates. I would definitely make this again.

  • sfcarole on January 28, 2016

    I made this for guests up in the mountains. So I used a stove top pressure cooker (Fagor, 8-qt.) on our induction cooktop. With adjustments for altitude it took 11 minutes instead of 2 ½ hrs.! The meat was very tender, but the broth thinner than it would have been in the oven. But I usually like to separate the broth from the meat the day before, then put all in the fridge and remove the fat the next day. That allowed me to reduce down the sauce to a desired consistency. The root vegetables I made in the afternoon before the dinner, then rewarmed and mixed with the gremolata. They looked beautiful atop the stew. Everyone loved it and went for seconds. I hesitated with the one tsp. cayenne but went with it. The flavors were amazing. I did strain out the finely chopped onion, carrot, fennel and spices because the spice hulls would have gotten in the way. The sauce looked so beautiful and glossy around the meat.

  • Emily Hope on December 14, 2011

    This was super tasty, and a great way to use pork shoulder. I cut the recipe in half, since it was just the two of us, and left out the fennel and the veal stock since I didn't have any on hand--still good. I'm sure I used more onions and carrots than she calls for in the recipe as well, and I did not strain the braising liquid, as I like the chunky bits and find it too fiddly to bother with (though I did degrease it by spooning out the veg and putting it in a gravy strainer). Relatively straightforward with just a few stovetop steps, and then two or three hours in the oven. I made polenta in the oven (per Paula Wolfert's recipe), and did Molly Stevens' braised cabbage instead of the root vegetables, so everything cooked in the oven at the same time (I started the polenta after the stew had been in for an hour). With a sharply dressed salad of mixed bitter greens, this made a really lovely winter meal. C, who doesn't like meat stews, said this made him understand why people do!

  • TrishaCP on December 07, 2020

    This was fine but it didn’t wow me like most Suzanne Goin recipes. For all of the work involved, it was kind of flavorless when served with polenta in my opinion. The gremolata on the vegetables saved it from being a total dud, but it was still just ok.

  • stockholm28 on February 12, 2014

    I liked this, but wasn't really "wowed" by it. This is definitely a hearty winter meal. I made all the components as written. The pork was good the first day, but I tired of it when I had it as leftovers. I did really like the root vegetables, but I'd probably leave out the turnips if I made it again.

  • julesamomof2 on August 19, 2017

    As others have had, this dish is a lot of work, so I only serve it to company. That said, it is the perfect fall dish for a dinner party. I have taken to roasting the vegetables vs. using the stove top method she gives. Less time and attention and a better result, I think. Definite keeper.

  • pistachiopeas on October 18, 2015

    I loved everything about this recipe, especially the spicy pork. The flavors are just perfect. I did not bother with removing the small amount of carrot/fennel/onion from the stew before serving. I used beef stock instead of veal, and I added some capers to the gremolata. Can't wait for leftovers and to make this for more friends in the future.

  • Frenchfoodie on October 24, 2020

    Uttlely delicious, real depth of flavour.

  • Frenchfoodie on March 03, 2019

    Made just the spicy pork and man was this good! Increased the veg a bit and didn't salt as we were serving a toddler and there was salt in the stock. We didn't feel the need to add any at the table. Lots of flavour for little work, just some patience.

  • bwhip on December 02, 2018

    Really good, hearty stew for a cold evening. The pork was nicely spicy and super tender, with great depth of flavor. I used a little less salt than called for when seasoning the meat, and it was still a little more salty than I prefer. The root vegetables were really good! I didn't make the polenta, as I'd made some nice flatbread the day before, so we used that instead. I'm sure the polenta would be a really nice accompaniment, so I'll likely take that on next time.

• Beets and tangerines with mint and orange-flower water

  • sfcarole on February 01, 2013

    I also loved this recipe. Suzanne Goin's careful directions make this a delicious and beautiful salad.

  • fprincess on February 05, 2013

    This is pretty much as simple as it looks. I loved the flavor combination, the earthiness of the beets with the citrus and the pop of flavor from the mint. The dressing had olive oil, red wine vinegar, shallots, citrus juice and a touch of orange flower water. The salad is finished with a little spritz of orange flower water. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/page__st__30__p__1908097#entry1908097

  • lorloff on November 10, 2013

    Very good dish. I used 3 tangerines but did not take each one out of its inner skin. It was a lot less work and still worked great. Added one clove garlic to the dressing and a 1/4 sugar + 1 teaspoon white balsamic vinegar

  • Emily Hope on November 18, 2010

    Made as part of a dinner party--it was a hit. Lovely and simple.

  • amoule on March 01, 2017

    Delicious and very pretty. Sumo tangerines worked well because they are seedless and big enough to filet.

• Winter squash risotto with radicchio and Parmesan

  • sfcarole on January 04, 2012

    When roasting the squash cubes in the oven, use less oil to get a good caramelization. Maybe 1 tsp. per cup of squash. There is another risotto recipe I love with radicchio and chunks of Italian sausage.

  • fprincess on October 26, 2010

    I love this combination of sweet roasted squash with bitter radicchio

  • julesamomof2 on March 15, 2020

    I first made this recipe a good 15 years ago (!) and since that time I find it interesting how my tastes have changed. To that end, I doubled the squash and radicchio, and subbed farro for the rice. I still love the idea of using half the squash to melt into the risotto - that is a genius tip. I also love the bitterness of the radicchio with the sweetness of the squash. This recipe holds up!

  • Jardimc on December 19, 2020

    wowie! I was lucky to have a fresh from the farm organic Kabocha squash on hand when I came across this recipe. I subbed orzo for the arborio rice as that is what I had on hand, and it was delightful. A perfectly balanced dish of flavors (bitter/buttery/sweet). Rather than stirring in the second half of the squash into the risotto, I served it as a topping to preserve the crunchy caramelized bits, with the parmesan. Yum!

• Chocolate-stout cake with Guinness ice cream

  • sfcarole on March 21, 2013

    For a small dinner party I halved the cake recipe, baking it in a round 8 inch tin. It was a total hit, especially combined with the Guinness ice cream.

  • zorra on March 18, 2014

    Complex, bittersweet & delicious. (Not for someone with a real sweet tooth or who prefers one-note chocolate desserts.) Baked in three 6-inch 'giveaway' pans, still needed 30 minutes in oven.

  • aaknopf on May 18, 2011

    A stunning cake and total showpiece.

  • southerncooker on March 17, 2019

    This was good. I made it for St. Patrick's Day. I ended up not having time to make the Guinness ice cream but the chocolate lovers in the family still enjoyed this cake.

• Potato bacon gratin

  • JoanN on October 18, 2015

    Diego loved this.

• Persimmon and pomegranate salad with arugula and hazelnuts

  • JoanN on November 30, 2021

    This has become a regular on the Thanksgiving table. Over the years I've adjusted the recipe and just put all the dressing ingredients in a jar and give a few good shakes. That way I can control the amount of dressing in the salad. Otherwise, the salad seem overdressed to me.

  • caitmcg on November 10, 2018

    Love this salad, and it has become an indispensable part of the yearly Thanksgiving menu (I make for December holiday meals as well, if I can still get Fuyu persimmons). The dressing seems a but fussy, with two oils, two vinegars, and two fruit juices, but it is perfectly balanced and the instructions for squeezing the pomegranate to get its juice work perfectly.

  • fprincess on December 20, 2011

    Excellent and very original salad. The combination of persimmons, hazelnuts, arugula and shallots is fantastic. I can't get enough of it!

  • fprincess on January 17, 2012

    eGullet review with picture here: http://egullet.org/p1858764

  • DKennedy on November 19, 2016

    Great Thanksgiving flavors.

  • julesamomof2 on August 19, 2017

    My very favorite fall salad. I love the crisp arugula with the persimmon and the crunch of the pomegranate and hazelnuts. Perfect.

• Rob's famous coleslaw

  • okcook on May 26, 2018

    I found the slaw a little on the bland side. Needs more acid. Agree with shepishjen that the dressing seems too little but once mixed in with the other ingredients it works well.

  • sheepishjen on June 20, 2017

    This is hands down my favorite simple coleslaw recipe. It is sort of a combination of a vinegar slaw and a mayonnaise-y slaw and it hits all the right notes. The reduced balsamic/honey component seems too little at first, but once you toss it with the cabbage, carrots and onions it all works out. I have made it as directed and also switched out ingredients - radicchio for red cabbage, cilantro for parsley or chives, etc. - and it always works beautifully! The perfect counterpoint for spicy grilled meats/burgers.

  • sosayi on October 12, 2021

    Really enjoyed this slaw; a perfect counterpoint to a bbq pulled pork sammy. I did add quite a generous pinch of cayenne, and extra herbs, but flavors were great. I especially enjoyed the reduced red wine vinegar addition. Would make again.

• Summer fruit salad with arugula and Marcona almonds

  • fprincess on August 02, 2011

    A beautiful summer salad. I used raspberries instead of blackberries.

  • fprincess on January 19, 2012

    eGullet post with a picture here: http://egullet.org/p1859126

• Dad's steakhouse salad: early girl tomatoes, red onion, and Roquefort

  • fprincess on October 26, 2010

    Simple and tasty. Love the dressing (balsamic + red wine vinegars).

• Baked ricotta

  • fprincess on December 19, 2010

    Good use for homemade ricotta.

  • blintz on March 16, 2013

    This is a favorite comfort food recipe at our house. Last night I used meyer lemon-flavored olive oil and it was even more delicious, especially topped with slowly roasted leeks and cherry tomatoes from a recent Bittman recipe. Served with crackers and crudites, it also works as a luxurious dip.

  • peaceoutdesign on December 18, 2021

    Very good, would make again.

• Lamb osso buco with shell bean ragoût, haricots verts, and tapenade

  • fprincess on October 26, 2010

    This is really beautiful and the braising instructions are perfect.

  • fprincess on December 07, 2011

    I added a picture here with more details: http://egullet.org/p1852240

  • fprincess on February 13, 2012

    Made again last weekend with the tapenade. It is fantastic and makes a very impressive dish for dinner parties. I added step-by-step pictures here on eGullet: http://egullet.org/p1865637

  • DKennedy on May 27, 2017

    This was the main course for our 4th COTB dinner. We quadrupled the recipe when we got together to make it 1 1/2 weeks ahead of time, and froze it until the night before serving. Perfect results. The tapenade and ragoût make for a beautiful presentation.

• Chilled red pepper soup with sumac, basil, and lemon yogurt

  • fprincess on February 07, 2011

    Another delicious soup recipe from Suzanne Goin. I liked the simplicity and how she develops amazing flavors with very few ingredients. I used homemade fromage blanc and regular basil (could not find opal).

  • TrishaCP on September 12, 2014

    Really lovely cold soup- best served in small or tasting portions to really appreciate the flavor. I used several sweet peppers from the farmer's market equivalent to the weight of the bell peppers Goin calls for here. At least, they were supposed to be sweet, but my soup packed more of a punch than I would have anticipated from just the single chile Arbol. Can't say I didn't like the spicy result though! The lemon yogurt is a must- a beautiful counterpoint to the peppers. Finally, I significantly reduced the amount of oil called for, and I thought it was fine with much less.

• Pastel vasco with blackberry compote and poured cream

  • fprincess on September 25, 2017

    I made this Basque-style cake with an apple plum butter instead of blackberry compote. I used Plantation Barbados 5 years for the rum. I've only had the cake "as is" so far and it's delicious, full of flavor. It's different from a typical Basque cake, in shape and in texture, but it's very good nonetheless. https://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?do=findComment&comment=2121460

  • PatriciaScarpin on March 30, 2011

    Absolutely delicious, even without toasting the cake slices. The blackberry compote is to die for, and goes wonderfully well with ice cream.

• California sea bass kabobs with eggplant, peppers, and charmoula

  • fprincess on June 23, 2011

    I made this recipe with only one minor midification - I used piment d'espelette (fruitier, less assertive) instead of cayenne. This recipe is simple but the fish has to marinate for several hours so planning is required. I grilled on a cast iron skillet in my oven, about 3 or 4 min by side as specified in the recipe. The fish was extremely moist. I served a risotto as a side dish. The charmoula has a wonderful flavor.

• Bistecca California with peperonata, baked ricotta, and lemon

  • fprincess on May 13, 2016

    A lot of interesting things about this cut of meat which originated in California here: http://barbecuebible.com/2014/06/13/12-things-know-tri-tip/

  • DKennedy on September 14, 2020

    Used this rub on two tri tip roasts for Rosh Hashanah. I marinated overnight and then seared both in a cast iron skillet. Then vacuum packed and froze until night before. Will defrost overnight and finish in a 425 degree oven til pink inside. As always, seasoning is spot on. I plan on serving with the peperonaata, baked ricotta and crusty bread made on day of.

  • peaceoutdesign on December 17, 2021

    I cooked this Sous vide at 133F for 3 hours and then finished by searing. I should have cooked at 140F to get MR and not have to raise the temp by searing and then finishing in the oven. The marinade was very good but the black pepper was very coarsely ground which made some bites pretty spicy. Overall very good.

• Vanilla pot de crème with chocolate sablés

  • fprincess on October 15, 2010

    Nice way to finish a meal. These pot de creme are rich and delicate. I ended up just cooking them in the oven at low temperature (as recommended in the Larousse des Desserts) and skipped the bain marie altogether.

• Chocolate sablés

  • fprincess on October 26, 2010

    Nice. The dough needs to be completely chilled when sliced.

  • DKennedy on September 10, 2012

    My favorite sable recipe.

• Mussels and clams with vermouth, cannellini beans, and cavolo nero

  • fprincess on January 04, 2011

    Excellent. I love mussels and clams and this is a nice combination with kale and "triple" fennel (seeds, bulb, and dry vermouth). A little on the spicy side with the chile arbol.

  • fprincess on December 07, 2011

    More details and a picture here: http://egullet.org/p1852363

  • L.Nightshade on June 15, 2018

    Living in clam and mussel land, I’m always happy to find another recipe to use either of these bivalves, extra happy to find one that uses both. This dish did not disappoint. This is probably the first time I cooked beans without a presoak, so I had my doubts, but they came out perfectly done. The seasonings were spot on, somewhat subtle, but all came through in the aromas and the flavors. It’s quite an easy dish, and aside from the beans, a quick one. In a pinch one could use canned beans with a bit of added seasoning.

• Grilled duck breasts with crème fraîche, roasted grapes, and potato-bacon gratin

  • fprincess on December 06, 2011

    Cooking duck on the grill was a relevation and the roasted grapes were simple and unexpected. More details and a picture here on eGullet: http://egullet.org/p1852190

  • fprincess on September 28, 2012

    Made again, and this time I served the dish family-style. It's a great way to cook duck breasts. Grilled with a simple juniper berry-thyme rub, they are full of flavor. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/page__st__30__p__1892382#entry1892382

  • Emily Hope on November 19, 2010

    Delicious, as usual from Suzanne Goin, and, if you don't count the gratin, a surprisingly simple recipe for her. Roasted grapes, where have you been all my life? We did also make the gratin, which was a bit more time consuming, but good. I could not bring myself to put both bacon *and* heavy cream on the potatoes, so I compromised and used half and half. This worked just fine, although I'm sure the gratin would be much more luxurious if cream were used.

  • ldtrieb on August 22, 2019

    Quick recipe, delicious. Ate on salad of grilled peaches with burrata and arugula. Left out the grapes as we had lovely peaches and no creme fraiche as we had the burrata. I would definitely make this again.

• Coleman Farm's treviso with Gorgonzola, walnuts, and saba

  • fprincess on November 06, 2010

    Classic combination. I made it with balsamic since I did not have saba vinegar.

  • fprincess on May 18, 2011

    Made again this time with saba, and bleu d'auvergne instead of gorgonzola, pecan instead of walnuts. Fabulous. The saba is really a wonderful addition which adds some sweetness to balance the bitterness of the treviso.

  • fprincess on January 17, 2013

    Everytime I make this I forget how good it is. The saba is essential to get the balance right. Great interplay of bitter (treviso), acid (the dressing is quite zingy), salt (the cheese), sweet (saba), and even umami (the cheese). The walnuts add a welcome crunch and another layer of flavor. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/page__st__30__p__1905874#entry1905874

• Roasted pear salad with endive, hazelnuts, and St. Agur

  • fprincess on October 26, 2010

    A little time consuming but this is a great flavor combination. The dressing makes about 2x what is needed and this salad is huge.

  • fprincess on January 18, 2012

    More details and a picture here on eGullet: http://egullet.org/p1858980

  • TrishaCP on December 26, 2017

    Made this for Christmas Eve dinner and it was phenomenal. I concur that the recipe makes way too much dressing- you only need about 1/2 maximum- and these are generous salads too. To make the prep easier, I made the salad dressing and toasted the nuts in advance. For the salad dressing, I subbed champagne vinegar for rice wine vinegar (necessity, I was out of rice wine vinegar), pecan oil for hazelnut oil, and only used half of the grape seed oil.

• Barbara's apples and Asian pears with radicchio, mint, and buttermilk dressing

  • fprincess on October 15, 2010

    It's a great combination. Just a note that the dressing recipe makes about 3x the amount necessary for the salad.

  • amoule on March 17, 2017

    I made only the dressing -- it was delicious.

  • pistachiopeas on October 18, 2015

    Fantastic recipe; very refreshing. Will definitely make again.

• Sautéed skate with parsnip purée, Brussels sprouts, pancetta, and balsamic brown butter

  • fprincess on February 01, 2011

    Another delicious recipe from Suzanne Goin. And it's very easy to make. I used fluke instead of ray which is hard to find. Any kind of flatfish would work well for this recipe.

• Parsnip purée

  • fprincess on February 01, 2011

    I used a pressure cooker to cook the potatoes (I used purple fingerlings) and the parsnips - 5 min. The puree is very good, It's the same technique that she uses for her potato puree.

• Balsamic-braised Brussels sprouts with pancetta

  • fprincess on January 17, 2011

    Wow. These are not only delicious but also extremely easy to make. I love the fact that I just needed 1 frying pan. Great as a side dish for steak. They take about 20 min to prepare, a bit less with small brussels sprouts.

  • bgood on November 03, 2010

    Very tasty. A good recipe for people who don't like brussels sprouts. Fair bit of work for a simple vegetable but worth it.

• "Pumpkin" cake with pecan streusel and maple ice cream

  • fprincess on December 06, 2011

    A nice cake made with Kabocha squash. A little on the dense side but the crunchy pecan streusel topping is a nice touch. Pictures and more details here on eGullet: http://egullet.org/p1852212

• Young onion tart with Cantal, applewood-smoked bacon, and herb salad

  • fprincess on October 26, 2010

    Goin's twist on the classic flammenkuche. Super easy.

  • fprincess on December 07, 2011

    More details and a picture here: http://egullet.org/p1852346

  • DKennedy on May 27, 2017

    First course for our 4th COTB menu. I made the puff pastry from scratch with perfect results. We subbed shallots for the young onions. This dish was a huge success. It can be put together early in the day and cooked off just before serving. It would be a showstopper at my high tea.

• Swiss chard tart with goat cheese, currants, and pine nuts

  • fprincess on April 03, 2011

    I made this as a gratin instead of a tart and it's great, the flavor profile is excellent with the chard, shallots, ricotta, goat cheese, and pine nuts.

  • fprincess on April 29, 2011

    Made this again as a tart this time. It's wonderful. I used feta instead of goat cheese. It's an excellent use of chard.

  • fprincess on December 07, 2011

    Added a picture here: http://egullet.org/p1852351

• Corned beef and cabbage with parsley-mustard sauce

  • fprincess on March 17, 2011

    This was traditional and delicious. I used the recipe from Charcuterie to brine my own corned beef. The parsley-mustard sauce is a great idea and adds flavor and interest.

  • fprincess on December 07, 2011

    More details and a picture here: http://egullet.org/p1852237

  • chawkins on March 18, 2013

    Crisping the beef in the oven at the end is a good idea, it firms the beef up a bit. The parsley-mustard sauce adds freshness to the beef, a very nice touch.

• Sautéed halibut with arugula, roasted beets, and horseradish crème fraîche

  • fprincess on February 13, 2012

    Very good and one of the lesser-prep intenstive recipes from the book. eGullet post and picture here: http://egullet.org/p1862513

  • Mtetpon on January 13, 2019

    I served this with the lentils as suggested and it made a perfect Sunday supper.

• Duck braised in Banyuls and turnip-parsnip gratin with prunes

  • fprincess on October 26, 2010

    Wow. This is elegant and decadent with the banyul's chocolate undertones, and the orange peel (this is not sweet though, just perfectly balanced).

• Winter vegetables bagna cauda

  • fprincess on April 06, 2012

    This is a really nice way to prepare vegetables and it's quite simple. Picture here on eGullet: http://egullet.org/p1867527

• Herb-roasted rack of lamb with flageolet gratin, roasted radicchio, and tapenade

  • fprincess on May 29, 2013

    The lamb is coated with thyme, rosemary, garlic, pepper and left in the fridge overnight. It is roasted in the oven after a sear on the stove. More work than my usual recipe for rack of lamb; it's good but I am not sure I can tell a difference in results. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?p=1917652

  • kgmom on November 11, 2019

    Love the flageolet gratin!

  • pattyatbryce on December 09, 2019

    Lamb was nicely cooked, but not sure marinade (other than salt) made a difference. I didn't make the gratin or radicchio. The tapenade was unnecessary.

• Tapenade

  • fprincess on April 09, 2012

    This tapenade is used with the braised lamb shank recipe and also the roasted lamb racks in the book. It's really good. I like that half of the olives are chopped finely and the other half more coarsely, which gives body and texture to the tapenade. The tapenade is made by hand with a mortar and pestle, and then the remainder of the ingredients are just stirred in, so it looks rustic and chunkier than some other tapenade recipes.

• Flageolet gratin

  • fprincess on May 29, 2013

    The gratin is a little bit of work but is delicious. It has breadcrumbs, fennel, onions, garlic, and plenty of herbs (rosemary, chile de arbol, thyme, bay leaf). I will make this again. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?p=1917652

  • skvalentine on November 23, 2021

    This is one of my favorite recipes and I make it every year for Thanksgiving. If I make it exactly as written it turns out too spicy for most of my family, so I cut back on the dried chilies.

• Gâteau Basque with Armagnac prunes

  • fprincess on October 17, 2010

    Delicious cake. The pastry dough is very hard to work with - sticky and soft, so it's important to roll it when cold. I rolled it between 2 sheets of saran wrap on a marble slab after a few initial unsuccessful attempts. Oven temperature seems too hot and my cake was very dark 10 min before the end. I would lower to 350F next time.

• Basque pastry cream

  • fprincess on September 29, 2011

    This recipe produces a fairly thick, very flavorful cream that works great for gateau Basque.

• Armagnac prunes

  • fprincess on December 08, 2010

    Essential accompaniment for gateau bastque. Use high quality prunes.

• Blood oranges, dates, Parmesan, and almonds

  • fprincess on February 13, 2012

    Wonderful. I used Californian moro blood oranges which are very far from bland :-) eGullet post with a picture here: http://egullet.org/p1863388

  • mseers on October 07, 2010

    One of my favourite salads. Use fragrant Sicilian blood oranges rather than more flat-flavoured California ones. The Sicilians usually arive the last week of January.

  • Jardimc on December 19, 2020

    This salad was the perfect antidote to the pandemic; I felt had been transported to Lucques. Definitely will be on our annual winter rotation during citrus season.

• Heirloom tomato salad with burrata, torn croutons, and opal basil

  • fprincess on October 26, 2010

    Love this salad dressing recipe (1/2 balsamic vinegar and 1/2 red wine vinegar + garlic and olive oil).

  • DKennedy on December 09, 2016

    This is a substantial salad, and really can serve as a main course. Only make it when best quality heirloom tomatoes and fresh burrata is available.

  • Nkrieda78 on August 25, 2019

    This makes a large amount, keep that in mind when serving, you may want to halve the recipe!

• Wild salmon à la Lutèce with sweet corn, green cabbage, and brown butter vinaigrette

  • fprincess on October 26, 2010

    The flavors are great but I can't get the breading to stick properly. It works better if you first dip the salmon in the egg mixture, then in the breadcrumbs.

  • TrishaCP on November 02, 2012

    I made the cabbage dish with a simple baked salmon (just olive oil and salt and pepper). The flavors are fantastic, though I did cook the cabbage longer than called for as a result of personal preference.

  • sosayi on November 10, 2017

    I made 2/3 of this recipe: the sweet corn, bacon and cabbage dish and the brown butter vinaigrette. Instead of preparing the salmon as instructed, though, I just simply seasoned it and broiled it. It was a delicious, but quite rich, dish. I also needed to cook the cabbage longer than the 2-3 minutes the recipe called for... more like 8-10 for me. I happened to have all the ingredients on hand (half a cabbage from a different dish, frozen wild salmon, frozen sweet corn, frozen bacon, etc.) and can see making this again easily as "pantry" dish, as all I'd really need that I don't usually have is the cabbage. I think the leftover cabbage dish would be great with a poached egg as a second meal, too.

• Veal scaloppine with fresh corn polenta and salsa verde-brown butter

  • fprincess on May 11, 2012

    One of the easier and faster recipes in the book so far. It's very tasty. The polenta seems necessary to balance the bitter greens. Picture here: http://forums.egullet.org/index.php/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/page__st__30__p__1876996#entry1876996

• Salsa verde

  • fprincess on May 11, 2012

    This salsa verde is prepared with a mortar and pestle and reminds me of the tapenade in the same book with plenty of fresh herbs replacing the olives. The flavor is very intensely herbal. Picture here: http://forums.egullet.org/index.php/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/page__st__30__p__1876996#entry1876996

• 1970s moms' double chocolate bundt cake

  • fprincess on November 01, 2010

    I've made this cake in a loaf pan so the edges were a little overcooked and dry. The cake sunk in the middle as explained in the book, so it was difficult to make nice slices. I was not able to unmold the cake but it might be easier with a bundt cake pan. The cake is very dark, almost black, with a nice crumb and creamy interior. The taste is great, very intense.

  • DKennedy on February 06, 2017

    P. 112, This is the first recipe from this book that wasn't a success for me. I made this recipe exactly as written except I substituted Cup for Cup gluten free flour from William Sonoma. The cake was actually very involved to make, with lots and lots of pans dirtied along the way. The end result turned out to be nothing special, too moist inside, badly sunken, and not terribly flavorful. I am not sure if it is because I undercooked it or because I used the cup for cup, but I probably won't try it again since it was so much work.

  • TrishaCP on July 25, 2011

    This was delicious, very intense. However, it is not a pretty cake, and I ended up adding a chocolate glaze to top it- just to make it that bit prettier and rich.

• Curried English pea soup with crème fraîche

  • fprincess on May 29, 2013

    It's a pea, lettuce and mint soup. The pea and lettuce combination reminds me of a traditional French dish, braised peas with carrots and lettuce. The curry brightens the flavor of the soup and the mint adds a touch of freshness. It's comforting and evocative of spring. I have to say that I have been impressed with the soup recipes in the book, they are all very good. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?p=1913069

• Lobster chopped salad with fava beans, cherry tomatoes, avocado, corn, and applewood-smoked bacon

  • fprincess on July 27, 2011

    Delicious recipe. Used homemade bacon and fresh corn. The title includes fava beans however the actual recipe does not (and I don't feel that they would add anything). Most of the prep can be done in advance. The corn is cooked in the bacon fat which is a nice touch.

• Grilled skirt steak with artichoke-potato hash and black olive aïoli

  • fprincess on February 26, 2011

    Tasty, a little time-consuming. The black olive aioli is really essential to tie everything together so don't skip it...

  • TrishaCP on July 25, 2011

    This was delicious- but I didn't have any success getting the aioli to emulsify properly- I ended up using an aioli recipe from another source, and then doctoring it with the black olives.

• Halibut with fingerlings, fava beans, Meyer lemon, and savory crème fraîche

  • fprincess on February 13, 2012

    This is a very refined recipe for fish. I absolutely loved the flavors of the Meyer lemon salsa and the creme fraiche that transforms into a wonderful sauce. The idea of smashing the fingerlings slightly to allow them to brown in butter was also a great one. eGullet post with picture here: http://egullet.org/p1862526

• Meyer lemon salsa

  • fprincess on February 13, 2012

    Really delicious with fish and I don't even like Meyer lemons usually. Perfect accent.

• Crème fraîche panna cotta with strawberries

  • fprincess on April 13, 2012

    A delicious and simple dessert that can be made in advance. Dip the molds in hot water for a few seconds to release the panna cotta. Picture here on eGullet: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?p=1918720

  • jodies on February 07, 2017

    Really loved this. It was also a big hit with dinner guests.

• Jessica's favorite Meyer lemon tart with a layer of chocolate

  • fprincess on January 27, 2012

    I made this tart for Easter. It was a nice twist to have the chocolate layer in the tart. I had some issues with the lemon filling barely setting. The flavor was very good.

  • DKennedy on May 27, 2017

    Our lemon curd set up perfectly. The tart was a delicious finale for our 4th COTB menu.

  • peaceoutdesign on December 19, 2021

    Just couldn't make it with the chocolate! But it was a perfectly "tart" lemon tart which made me happy because I like them sour. Someday I will try it with the chocolate...maybe.

  • MmeFleiss on March 27, 2017

    I agree. This tasted really good but that curd was so runny compared to other lemon curds I've made in the past.

• Toasted pain d'épice with kumquat marmalade butter

  • fprincess on October 19, 2010

    Nice flavor. Light texture. Used spices and honey that I bought during a trip to St Lucia in the Caribbean (nutmeg, ginger, cinnamon).

  • fprincess on January 23, 2012

    Always great. I noticed that the pain d'epices tastes better after a few days. I now use allspice instead of cloves which are a pain to grind (since clove oil damages plastic). Toasted, the pain d'epices tastes fantastic.

  • fprincess on February 01, 2016

    Make sure to sift the flour and blend well as it tends to clump easily. Pictures here: https://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?do=findComment&comment=2044497

• Braised beef brisket with beluga lentils, horseradish cream, and salsa verde

  • fprincess on October 26, 2010

    Delicious. I added details about the recipe with pictures in a eGullet post here: http://egullet.org/p1862128

  • DKennedy on February 06, 2017

    I have made both of Suzanne's brisket recipes, this one and the one in AOC. They are both good, solid brisket recipes but I prefer my go-tos over both her versions.

• Beluga lentils

  • fprincess on January 27, 2012

    Classic lentil preparation. Having the fresh herbs was nice and the red wine vinegar is essential.

  • lorloff on October 20, 2013

    Added whole garlic halved and basil savory marjoram mint and thyme from the garden at the end it was a great success

  • TrishaCP on December 11, 2013

    Really delicious flavors here-this will be my new standard lentils preparation.

• Australian barramundi with winter vegetables bagna cauda and toasted breadcrumbs

  • fprincess on March 07, 2012

    One of the faster/easier recipes in the book. Really flavorful preparation for fish. I used baqueta (a type of grouper/seabass). Picture here on eGullet: http://egullet.org/p1867527

• Potato purée

  • fprincess on October 26, 2010

    Perfection

  • julesamomof2 on August 19, 2017

    This is the perfect mashed potato recipe for serving company and I say that because it is a ton of work and contains a ridiculous amount of butter and cream. I would never make this for every day but for a party? It is indeed perfection.

• Sautéed Alaskan black cod with endive and hazelnuts

  • Avocet on September 16, 2018

    The combination of Belgian endive and black cod is excellent.The slight bitterness of the endive plays off well with richness of the fish. Radicchio, or another bitter green would work well, too. But we felt that the hazelnut-brown butter sauce was overly rich for the sablefish. It would be good on a leaner fish, like rockfish.

• Chicken paillards with Parmesan breadcrumbs, escarole, capers, and rosemary

  • jodies on December 16, 2015

    Loved this.

  • Dolcetto23 on February 23, 2017

    This was a big hit and dead easy.

• Saffron risotto

  • jodies on January 20, 2015

    Wonderful! Not your typical saffron risotto but the flavors are amazing.

• Rhubarb compote

  • mseers on October 07, 2010

    This is my favourite jam. I use riesling and tahitian vanilla. Make sure to use red or pink rhubarb, as if it is too green your compote will have an unpleasant colour. I don't usually add cornstarch.

• Fennel gratin

  • mseers on August 01, 2011

    Excellent recipe which I make often. I use 1 lb each fennel and potato and add a bit more cream. Sometimes I replace the cream with creme fraiche, yogurt or kefir.

• Plum tarte Tatin with crème fraîche

  • DKennedy on September 01, 2012

    A version of this recipe was posted in this weekend's Wall Street Journal and I happened to have 3 pounds of firm, tart plums on hand from my farmer's market delivery box so I decided to give it a try. This was one of the most successful desserts I have ever made. My husband said it was better than any dessert he has ever eaten in a restaurant. I think I might agree. The carmel sauce broke for me twice. After doing some reading online I learned that the remedy would be to lower the heat or to heat it longer. Another source suggesting adding in some corn syrup or some lemon juice. Keep in mind for next time. Having said that, the sauce seemed to come out find in the end so don't worry about the way it looks in the beginning. Family loved it. Perfect contrast of tart plums, sweet syrup, savory crust, and creamy ice cream.

• Lamb skewers with lima bean purée and French feta salsa verde

  • DKennedy on February 09, 2017

    P. 167, Fantastic.

• Endive salad with Meyer lemon, fava beans, and oil-cured olives

  • DKennedy on February 06, 2017

    P. 37, Just ok.

• Caramelized bread pudding with chocolate and cinnamon

  • DKennedy on February 09, 2017

    All I can say is make this as soon as you can, it was perfection. The bittersweet chocolate is key as it undercuts the richness of the dish. I made it for a group of friends, and I will be making a second batch for my family. I did not add the granulated sugar on top as I don't have a torch but I can't imagine it could be any better. What's more, it was easy to prepare.

  • Smokeydoke on November 19, 2016

    Light and fluffy bread drenched in a rich custard with a dark chocolate bottom. What's not to like? The creme brulee top just sends it over to fantastic. photo included

• Roasted apples with Calvados and cinnamon ice cream

  • DKennedy on February 06, 2017

    I have only made the roasted apples portion of this recipe, and I didn't have cinnamon ice cream on hand to serve it with, I used vanilla. Very good. Would have been amazing I am sure with cinnamon ice cream.

  • wcassity on October 19, 2019

    Tasty. Tasted like apple crisp. Served with Wegmans cinnamon ice cream.

• Torchio with cauliflower, cavolo nero, currants, and pine nuts

  • DKennedy on November 20, 2019

    Making a variation of this for Mah jong lunch tomorrow. I agree with Jules, it is a ton of work as written. I am making the first leg of this recipe (the kale part, but I am adding 6 mild Italian sausages and a can of white beans). I will forego the second leg (cauliflower), but will still top with bread crumbs and the pine nut mixtures. The kale - sausage sauté is already made and will be reheated tomorrow. The pine nut topping will be made tomorrow morning, along with the breadcrumbs. So really it is just reheating, making the pasta and assembly at the last minute so much more do-able. I will serve with parm and ricotta salata on the side.

  • DKennedy on September 10, 2012

    Excellent but use less chili peppers.

  • julesamomof2 on August 19, 2017

    Man, this is a lot of work for a pasta dish. It is delicious, no doubt about that, but I find I don't turn to it often. Too much work to make for family, and the flavors might not appeal to everyone, so while I love it, I don't see myself serving it to company.

• Romesco

  • TrishaCP on July 01, 2013

    Suzanne Goin's version of the classic Spanish sauce- I served it with simply roasted potatoes (rather than the potatoes from the book). This was definitely tasty, but I prefer Claudia Roden's all almond version (Goin's uses a mix of almonds and hazelnuts).

• Farro and black rice with green garlic and pea shoots

  • TrishaCP on May 17, 2016

    This is a lovely combination of grains, and the white wine and bay combination is very nice. I had issues with the ratio of liquids for the grains-the recipe called for way too much liquid. I would just go with how much water you use to normally cook black rice and farro.

• Farro with kabocha squash and cavolo nero

  • TrishaCP on July 01, 2013

    As the recipe notes warn, lots of steps. Squash is diced and roasted (I doubled the amount of squash the recipe called for, and used a combination of kabocha and butternut squashes.) Farro is cooked with aromatics. Kale is cooked long and slow with onions, garlic and other seasonings. (I didn't cook the kale per the recipe- I didn't want to use as much oil so I added water instead.) At the end, the farro is sauteed with butter and shallot, and then combined with the other elements into a mega dish of deliciousness. Great combination of items and if each element is prepared in advance, the completed dish will come together quickly.

  • Jardimc on December 19, 2020

    This is a winner of a winter dish, perfectly cozy in cold weather. I subbed cooked wheatberries for the farro as that is what I had on hand, and it worked very well.

• Grilled squab with farro, kabocha squash, cavolo nero, and pomegranate salsa

  • TrishaCP on January 08, 2012

    Subbed cut up bone-in, skin on chicken for the squab and it worked well with the other elements on the menu. Roasted the chicken for about 20 minutes and then finished under the broiler.

  • SACarlson on January 19, 2014

    The pomegranate salsa is the real star of this dish. I'm not convinced that the rest of the recipe is worth the hassle of all the preparation, but the pomegranate salsa is really worth making again and again.

  • Jardimc on December 19, 2020

    Excellent components of the squab, farro and salsa. The pomegranate salsa is outstanding and makes a holiday meal sparkle. Thoroughly enjoyed this fine meal. Pp. 346-8

• McGrath Farms' watercress soup with gentleman's relish toast

  • TrishaCP on June 01, 2019

    The flavor of this soup was pleasant, and my seven year old niece loved it. (Her first time eating watercress.) This makes a ton of soup. I only used half for a group of six people. The texture is thin and I think the toast is necessary.

• Wild striped bass with farro, black rice, green garlic, and tangerine

  • TrishaCP on May 17, 2016

    This was a delicious way to enjoy some of the best produce of the spring farmer's market (pea shoots, though I recommend removing the tendril at the end, and green garlic). I didn't have tangerines so used tangelos (2 for a half recipe). As typical with Suzanne Goin, the flavors were special. I had issues with the ratio of liquids for the grains-the recipe called for way too much liquid. I would just go with how much water you use to normally cook black rice and farro.

• Gentleman's relish on toast

  • TrishaCP on June 01, 2019

    I made this to go with the watercress soup, and it was definitely a nice accompaniment to the mellow flavored soup, While the “relish” (really just a compound butter) has many assertive ingredients, the amount of each is quite small and the overall taste is balanced.

• Romesco potatoes

  • ldubois2 on April 28, 2011

    Excellent....easy to make ahead of time.

• Sweet corn, green cabbage, and bacon

  • AgusiaH on March 16, 2013

    Quick and good.

• Guinness ice cream

  • aaknopf on May 18, 2011

    Warning: not very sweet. The Guinness and the molasses give it a kick. I'd say this is more of a companion sweet than a standalone sweet.

• Cornbread

  • Melanie on May 24, 2014

    Great taste and easy recipe - end result was quite moist. I made this in a 12 inch skillet and thought the height was perfect. Easily made enough for 8 serves (and I'm sure could be stretched to 12 or so). Great accompaniment to pumpkin soup.

  • chawkins on May 30, 2017

    Very good cornbread, not too sweet and the brown butter was a great addition. I halved the recipe and cooked it in a 7.5" skillet. No buttermilk, so used a mix of sour cream and whole milk.

• Churros y chocolate

  • Bloominanglophile on January 05, 2022

    I thought this would be the perfect ending to a Mexican-style holiday meal. Not so much. The batter for the churros is made like a pate-a-choux, but the butter didn't seem to want to incorporate until the eggs were incorporated (don't remember choux paste behaving like that when I have made it in the past). I was concerned that there wasn't enough flour in the recipe. Didn't have a #4 Ateco tip, but did have a #5, and didn't think it would affect the churros that much. Then, I had trouble keeping the temperature of the oil at 350 on the stove. The churros came out a bit dark and misshapen They also weren't fully cooked in the middle, even with temperature and time adjustments when frying. I didn't make the chocolate in this recipe, but used a Spanish Hot Chocolate from Matiz. I didn't like it, as it tasted like hot chocolate pudding, and I don't like pudding. I am not a newbie to pastry and frying, but these were befuddling. Maybe I will try churros again someday?!?

• Cornmeal shortcakes with peaches, mint, and soured cream

  • stockholm28 on September 13, 2014

    If I made this again, I'd use cornmeal with a finer grind. I used stone ground cornmeal as she calls for and I thought the texture of the shortcake was a bit gritty. I liked the flavor of the shortcake. The "soured" cream is marscapone with simple syrup and lemon and this was delicious with the peaches.

• Pâte sucrée

  • peaceoutdesign on December 19, 2021

    Turned out perfectly even with me futzing with it too much.

• Peperonata

  • peaceoutdesign on December 18, 2021

    I cooked the onion and bell peppers way past crisp and went for blackened just like I like the veggies in fajitas. This was a great accompaniment to beef.

• Green rice

  • julesamomof2 on August 19, 2017

    My go-to green rice recipe. I substitute crushed red pepper for the chile she calls for, as I have found the chiles I get vary so much in heat.

  • Frenchfoodie on November 13, 2022

    This was delicious. Made chilli free for child friendly meal the fennel seeds were the real star, giving a deep savoury note to what was still a fresh tasting dish.

• Roman cherry tart with almond crust and almond ice cream

  • julesamomof2 on August 19, 2017

    Made several times now, to great success. This is what I think of when I'm trying to decide if I should make cherry pie. Crust much easier than rolling out a traditional pie crust, and personally I think it tastes better. I haven't loved many of the desserts in this book, but this one is a keeper.

  • Kinhawaii on July 25, 2019

    I have also made this several times over the years. Easy & delicious but dread pitting all those cherries. I have made the same amount of crust in a round 10 inch pan with 2.5 lbs of cherries but recently made it in a 9 inch square tart pan which I think is easier to cut. I haven't tried it with the almond ice cream yet but dairy in some form definitely improves things. I also put it back into the oven, when prebaking the crust to give it more color & more of a toasted taste after I remove the weights, for at least another 10 minutes or so. Next time I will save the pits to make Stella Park's cherry whipped cream.

• Hawaiian snapper with green rice and cucumbers in crème fraîche

  • Ledlund on May 12, 2018

    I subbed rockfish for the snapper because my fishmonger didn't have any snapper. Next time I will make a paste by finely chopping the parsley and mixing it with the lemon zest, thyme and a some olive oil. I over salted the cucumber when making the salad; I don't measure but it could use a large pinch as opposed to a teaspoon. Although it sounded great, we're doing low carb so I skipped the green rice and grilled asparagus on the side instead.

• Dijon mustard vinaigrette

  • rionafaith on October 01, 2017

    p. 100 -- Tasty, simple vinaigrette! I substituted sherry vinegar for red wine vinegar to no ill effect.

• Blueberry compote

  • Smokeydoke on May 22, 2020

    This was excellent, I didn't serve it with the tart, but over store-bought mini cheesecake and people were impressed. :)

• Grilled halibut à la Niçoise with haricots verts , olives, cherry tomatoes, and anchovy butter

  • Smokeydoke on November 19, 2016

    Absolutely sensational. The anchovy butter is awesome. I'm not a big Niçoise salad fan, I've had the Americanized version a few times and it never did anything for me. But Goin's version is much better. The fresh haricots verts go great with the roasted potatoes and the anchovy butter ties everything together. I did omit the olives and used mahi mahi instead of halibut, but it was still great.

• Grilled halibut with herb salad and Meyer lemon-green olive salsa

  • sosayi on June 26, 2018

    Another winner from Suzanne Goin. The green olive and meyer lemon salsa was particularly outstanding and I wanted to spoon it on everything. In fact, I may have the leftovers on toast for lunch today. Yum!! I sort of eyeballed the ingredients for the herb salad and substituted some baby bok choy for the arugula (what I had on hand to use up). While the arugula would have been better, I still really liked it. A definite repeat on the salsa, for sure. I think it'd go with any white fish, too!

• Pomegranate salsa

  • Jardimc on November 18, 2022

    Utterly delicious and gorgeous to look at! Also works well on roasted sweet veggies like butternut squash.