Notes about Recipes in this book

• Crab cakes

  • doryzinkand on January 02, 2026

    Triple the Old Bay seasoning and reduce the salt (since Old Bay is salty). I make these small for party appetizers and larger for dinner.

• Gnocchi with vodka sauce

  • monica_eatyhg on June 01, 2026

    The spinach Gnocchi in this book is SO much better with mouthfeel and taste. These had a grainy texture, were gummy, and just not good to eat.

• Spinach gnocchi with Gorgonzola cream sauce

  • monica_eatyhg on June 01, 2026

    This was a really good recipe. There are a few things we would change/suggest. 1. The dough for the Gnocchi has challenges. Moisture levels are tricky. I ended up wetting my hands and kneading the dough a bit, then saran wrapping it and placing it in the fridge for a bit. Keeping the dough covered in between pinches is a must. 2. I might try pureeing the spinach next time and adding it to the dough. The dough was difficult to work with the leaf spinach. (We used frozen). 3. The sauce needs an extra pop of flavor. We garnished with crumbled Gorgonzola which helped immensely.

• Chicken-lettuce wraps

  • monica_eatyhg on May 14, 2026

    This was AMAZING. It was a super savory bomb on flavor. I would try the meat before you choose to do the dipping sauce as the meat is heavy on soy flavor. I used the leftover meat (we didn't want all the lettuce, as we wanted to experiment with the meat) on cold rice, with some shredded carrot, Momofuku tamari sauce, toasted sesame seeds, a dash of sesame oil, and some shredded lettuce, and it was divine!

• Pineapple and green curry with jasmine rice

  • monica_eatyhg on June 01, 2026

    This was so bland and tasteless - which seems impossible with the ingredients - but sadly true.

• Moo shu beef and vegetables

  • monica_eatyhg on June 01, 2026

    This was good, but not great. It needs just a bit more individual flavors instead of just soy. Worth making, but needs tinkering.