• nomadchowwoman on January 07, 2010

  I've made the buttery leek-basil loaf to raves more times than I can count. Some pretty good soups, too, and for a restaurant cookbook, these recipes are really accessible.

Notes about Recipes in this book

• Butternut squash and white bean soup

  • djkubica on November 03, 2010

    I made this with bacon and it was great but puree a portion of the soup including the bacon

• Reddened snapper sandwich with guacamole

  • mjes on October 18, 2019

    The recipe calls for Po'Boy rolls with hamburger rolls as a substitute. I prefer the Po'Boy roll solely because it reminds you of the type of sandwich you are actually making -- a Po'Boy. One can't complain the recipe is incomplete as it directs you to make your own (a) achiote paste, (b) bread, (c) mayonnaise, (d) guacamole and serve with cole slaw requiring its own boiled dressing. I took shortcuts on the bread and mayonnaise by purchasing them. The marinade is a bit of a hassle but well worth it. I used red snapper as it was readily available. The resulting sandwich is well balanced. This a a recipe well worth repeating.

• Cole slaw

  • mjes on October 18, 2019

    I chose this recipe because it had been so long since I'd had a boiled dressing. This recipe does not disappoint even though it doesn't taste just like Mother's.

• Guacamole

  • mjes on October 18, 2019

    I rarely use a recipe for guacamole ... the teenager from LA who introduced me to guacamole simply imitated why he remembered his mother doing. But in honor of authentic "diner" (and because my recipe has no tomatoes) I followed this recipe. It's a solid guacamole that fit well on the reddened snapper po'boy.