Notes about Recipes in this book

• The world's greatest chili

  • Emily Hope on November 06, 2012

    This is my standard basic chili recipe, and it always gets raves. Pretty meat-centric as written, I usually reduce the meat by 1/2 pound and up the pinto beans--recently tried it as written and it's good that way, too, just meatier. I've made it with both chile options (ground chile or dried whole ones that are rehydrated and blended), and like it both ways--the dried chiles do offer somewhat more depth of flavor but a good ground chile powder works well too and is easier for a weeknight. I never remember to add the masa harina/cornmeal, and haven't missed it. [November 2012, made for housewarming with a bevy of dips, cornbread, and black bean pumpkin soup.]

  • TrishaCP on January 03, 2016

    Made this more or less as written- I think it is a good recipe but would definitely tweak it in the future to better meet my tastes. (More beans, more heat, and more depth of flavor.)

• French profiteroles

  • jbuchman on May 08, 2017

    Perfect for a special occasion. The chocolate sauce alone is worth making for topping vanilla ice cream.

• Hickory House twice-baked potatoes

  • BlytheSpirit on February 02, 2012

    This was the first recipe I've tried from this book. It's so easy and surprisingly good. I know many would look down their noses at American cheese, but this is simple and delicious. Would be a great addition to a potluck or barbeque party.

• Bangkok-style chicken satay

  • chawkins on May 03, 2012

    The sauce tasted mostly of peanut butter but it mellowed out the next day and you could actually taste the other ingredients in the sauce. There are better sate recipes out there.

• Bayless family Caesar salad

  • anniette on October 30, 2021

    Really nice "almost" authentic Caesar Salad Dressing, with the advantage that it will keep in the fridge, unlike the real egg and anchovy versions. Delicious, and a keeper.