Notes about Recipes in this book

• Chicken, grated beets, and beet greens with orange butter

  • Barb_N on May 04, 2016

    I made this several times when it was first published, although I kept the grated beet raw and don't remember making orange butter...nonetheless it is a tasty, healthy meal that is also visually stunning, especially with golden beets. And who doesn't like a recipe that directs "sauté, in the same pan" for three different steps?

• Cranberry and vanilla bean sorbet

  • Zosia on December 29, 2018

    Beautifully vibrant in both colour and flavour.

• Butternut squash and cheddar bread pudding

  • Vanessa on September 10, 2011

    Tried this tonight. The Epicurious reviews indicated that many folks found it to be bland, and better the next day. (I certainly have enough left over to eat it for three more meals, so I'll be finding out if it is better after a few days!) However, it was pretty terrific straight out of the oven! I did use an olive bread instead of a plain baguette (it had been in the freezer for quite a while and needed to be used up!). I also used an interesting-looking squash that had been marked in the store as an "organic butternut squash". It was even harder to get the peel off of it than it is to peel a standard butternut squash, but it had a nice clarity or purity of taste (though I don't think it was as pronounced as the taste of the conventional squash, so I don't think it did anything to make the dish less bland).

• Cornbread stuffing with andouille, fennel, and bell peppers

  • nicolepellegrini on November 14, 2020

    Watch timing. I burned some of my cornbread by toasting it for the amount of time listed with this recipe. Otherwise it's a nice change of pace from traditional stuffing.

• Chipotle cranberry sauce

  • Miquette on January 12, 2013

    My new favorite cranberry sauce. The chipotle adds a slight kick of heat which really balances the sweet/tart profile of the sauce.

  • MmeFleiss on November 23, 2016

    Totally addictive. I think this will go great in a panini with goat cheese and leftover turkey/deli meat.

• Brussels sprout slaw with mustard dressing and maple-glazed pecans

  • nicolepellegrini on October 24, 2020

    This is my favorite way to prepare Brussels sprouts. It's a great holiday side dish that will get even people who think they hate sprouts to eat them. Perfect mix of tangy/sour/sweet/crunchy. You can make it all in advance, just don't mix in or add the pecans until serving time to keep them from getting soggy.

• Carrot and cranberry salad with fresh ginger dressing

  • hillsboroks on November 20, 2021

    This is a great change of pace from the old carrot raisin salad I grew up with. I grated my ginger and Inthink that was a mistake because the dressing was so intensely ginger flavored it was almost hot. But we liked the flavor combination and want to make it again just chopping and maybe reducing the amount of ginger.

• Four-layer pumpkin cake with orange-cream cheese frosting

  • sgovier on September 12, 2011

    This is SO good. I've made it the past two Thanksgivings, and I'll keep making it. It's complex, not too rich or sweet, and totally tastes like fall. The frosting is so delicious. Love it. Make sure your spices are fresh, of course.