Notes about Recipes in this book

• The Santa Fe wrap

  • Kfg1075 on September 24, 2023

    Recipe on myrecipes.com

• Irish bread pudding with caramel-whiskey sauce

  • ashallen on November 27, 2019

    A delicious and not-too-heavy bread pudding, though it'd be easy to make it richer by replacing some of the milk with cream, if desired. I usually use golden raisins - their flavor seems to go with the other ingredients better than that of dark raisins. Good with or without the caramel-whiskey sauce.

• Waimea fried rice

  • wjjjww on November 10, 2020

    Less jalapeño.

• Lemon-garlic chicken thighs

  • Globegal on October 05, 2014

    Have made this for years. This is a staple. The sauce is delicious and the chicken has a nice flavor. Easy to make.

• Sun-dried tomato-Parmesan scones

  • JoCam1717 on September 27, 2014

    These savory scones would be good with a number of different add-ins, too.

• Herbed chicken thighs with cider cabbage

  • JoCam1717 on October 26, 2014

    Carmelized the onions first, but otherwise followed the recipe. Delicious.

• Slow-cooker barbecue-beef sandwiches

  • clkandel on January 06, 2020

    This recipe is very tasty. Easy to make in advance and reheat to serve. Great served with Scotch bonnet slaw (Haitian pikliz) (page 230) from Milk Street: Tuesday Nights.

• White turkey chili

  • SenseiHeidi on November 26, 2021

    This is our family's favorite turkey/chicken chili. I use unsweetened original almond milk in place of dairy milk so I can freeze the bounty without it curdling during the thaw and reheat. I also like to puree most of the beans while leaving just a few (1/2 cup) whole for textural contrast.

• Rolled greens

  • Globegal on November 10, 2013

    Used for years. Put a little bacon grease in it if it tastes a little bland. Sometimes it's good, sometimes it's ok. It still a staple. Generally make with mixed greens. Collards is a must. Like with mustard greens. But use with any greens available: radish, beet, dandelion, etc.