• Eat Your Books

  1993 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

• Whole wheat banana bread

  • Breadcrumbs on December 01, 2010

    p. 109 - Nov 2010 - Unlike most banana bread recipes I’ve used, this one called for butter as opposed to oil and, I liked the idea of using whole wheat flour so I thought I’d give this a try since I had a couple of over-ripe bananas to use up. Like most quick-breads, this comes together in no time. An interesting addition was 1 tsp of baking soda dissolved in 1/4 cup of sour cream. Not sure if this causes some sort of chemical reaction that enhances the final product but I’d definitely not seen this in other recipes. The loaf turned out nicely. Moist but not as heavy and dense as other banana breads. Nice as a breakfast bread and great for the lunch box. I’d make this again.

  • leorabakes on May 11, 2011

    Really moist and flavorful, but sweeter than most of my banana bread recipes (probably because of the brown sugar).

• Starr's pasta

  • Breadcrumbs on May 22, 2012

    p. 241 A bright and flavourful dish where just-picked ingredients truly shine. Fresh ricotta was the inspiration for this meal that I made as directed but for the addition of some garlic chives. This would be great for company as the sauce (a mixture of fresh veggies and the cheese) is mixed ahead then tossed in w the cooked pasta. My only complaint was that the cheese mixture quickly cooled the pasta so I needed to warm the dish prior to plating. Nonetheless, this was a hit and I’ll definitely make it again.

• Stu Ewen's special pasta

  • Breadcrumbs on October 16, 2010

    p.245/6

• Ed Bradley's shrimp Creole

  • JoanN on June 21, 2019

    Gotta tell ya. This recipe needs some serious recipe testing. I knew something was weird just reading the ingredients list but decided to try it as written first. (Well, make that more or less as written. I deep/stir fried the shrimp. With the tails on ‘cause it’s just for me and I like a handle, and it adds flavor.) Wasn’t sure about this; awfully heavy on the holy trinity and light on tomato sauce. Needn’t have worried. The flavor was absolutely bang on. Just terrific. I ended up adding about an additional teaspoon of Matouk’s Soca Sauce. So it’s just a question of proportion. Next time I’d halve the recipe. Book says it serves 6; I’d say more like 8. Book calls for fresh tomatoes; not this time of year; should have gone for the Pomi. Would have been more sauce-like. I’ll definitely be playing around with this recipe and keeping notes.

• 21 Club chicken hash

  • doncasto on February 19, 2011

    p. 353

• Tessie's pastitsio (Greek baked macaroni)

  • hirsheys on July 08, 2017

    This is a fabulous recipe, though it takes a while. I thought I wouldn't love the cinnamon in the dish, but I love it. We often make this at Christmas. It makes a large amount.

• Millie Chan's steamed pork dumplings

  • hirsheys on July 08, 2017

    These were the first dumplings I ever made by hand, and they are still my go-to recipe. Super delicious.

• Puttanesca à la Andy's Colonial Tavern

  • hirsheys on July 08, 2017

    This is a fantastic vegan meal. It's very delicious and easy to make with pantry ingredients. Make sure to get the dry-cured olives (the wrinkly kind) - it works with kalamata, but is better with the correct type. I never rinse my capers. I also don't drain the tomatoes - just crush them and throw them in, then simmer longer to get the sauce thickened. I think it has more flavor that way. Angel hair is best here.

• Allesandro's melanzana pasta sauce

  • hirsheys on July 08, 2017

    This is one of my all time favorite dishes. It is a great vegetarian option - hearty and filling, but quite delicious. I always cook my eggplant much longer than the recipe says to because I like the silky texture of it rather than letting it have more bite.

• Katharine Hepburn's brownies

  • hirsheys on July 08, 2017

    These are my favorite brownies. They are rich, smooth, and very easy.

• Gus' meat pierogi

  • hirsheys on July 08, 2017

    Takes a while, but fantastic taste.

• Janny Leung's winning wontons

  • hirsheys on July 08, 2017

    Yum!

• Laurie Colwin's baked chicken

  • PinchOfSalt on March 04, 2015

    I left out the garlic and mixed dried tarragon with mustard to coat the chicken and used chicken legs instead of cutting up whole chickens. Delicious! This would be an excellent recipe for a beginner cook to try. Also note that the online link points to an article in the NY Times written by Jeff Gordinier, not Molly O'Neill. The two versions of this recipe vary in a number of ways, such as dry versus fresh breadcrumbs, the amounts of some of the ingredients.

• Rainbow Room's Bronx

  • PatriciaW on March 29, 2014

    IMO, the success of this depends on the sweetness of the OJ. That is too variable, especially with fresh-squeezed juice. I prefer a classic gin martini myself.

• Anne Rosenzweig's lobster club sandwich

  • FritB on April 19, 2017

    Used smoked salmom and crayfish tails.

• Scott Bromley's ricotta pie

  • Amdona on January 18, 2018

    Made this pie today, excellent. I did not separate the eggs and whip the whites, just threw them in whole, turned out fine.

• New York penicillin

  • laurabead on November 16, 2018

    My favorite chicken soup ever!

• David (The Latke King) Firestone's latkes (in his own words)

  • deboChicago on January 07, 2020

    This is a wonderful recipe. We’ve made this several times and the latkes always turn out great.

• Grand Central Oyster Bar and Restaurant oyster stew

  • Shelmar on September 06, 2019

    Chosen by our random recipe method, this is a repeat of the recipe from "America Eats!" that was previously made. It is still easy and would be good if I liked oysters, said John, who was the victim of this recipe selection. It makes soup for one and he is the one cooking our random recipes from my books. Since everyone in the house hates cooked oysters, he had it again, by himself.

• Lidia Pires' shrimp and bean croquettes

  • Shelmar on September 06, 2019

    Fell apart into a fried mess. OK by John, disliked by everybody else. Probably much better with a professional grade fryer.

• Luchow's sauerbraten

  • Shelmar on September 06, 2019

    Very good, but 5 days, and 5 hours on the 5th day, plus lots of dishes.

• Bill Blass' meat loaf

  • spmaslansky on December 12, 2020

    Fabulous meatloaf recipe--best I've ever made. Perfect hunker-down pandemic recipe

• Paul's meat loaf

  • billcranecos on February 21, 2021

    For those of you browsing recipes on EYB looking for a meatloaf to try, this one is different and delicious. The loaf has flavors of beef and Italian sausage, and the loaf is assembled jelly roll style with a thick paste of pesto & bacon & cheese. The family loved it.