Notes about Recipes in this book

• Garlic-rosemary roast chicken with jus

  • mfto on July 29, 2011

    This recipe uses a wet brine for the chicken. There is a variation not listed on eyb that includes roasting the chicken on potatoes. I have also tried this but we thought the potatoes ended up too oily.

• Hearty lentil soup with spinach

  • anya_sf on January 24, 2023

    Very good soup. I added chopped celery since it needed using, used dried thyme, and closer to 8 oz spinach. Partially pureed the soup with an immersion blender. At first the balsamic vinegar seemed overly sharp, but after the soup sat for a while, the flavor mellowed.

• Hearty lentil soup with fragrant spices

  • ashallen on December 07, 2019

    Good soup, though the flavor from the spices didn't grab me. I like all of the ingredients called for - there was just something about their combination in this recipe that seemed kind of muddied. Flavor did seem to improve somewhat by the next day. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

• Chocolate sour cream bundt cake

  • ashallen on October 13, 2019

    A very nice chocolate cake - good strong chocolate flavor and moist. I've made it a few times and have found that it moves quickly from seeming underbaked to being overbaked. If overbaked, the chocolate flavor's not as strong and it seems a bit dry, so I keep a close eye on it. Definitely use bittersweet vs. semisweet chocolate (as specified in the recipe) - the flavor difference is noticeable. The recipe also very specifically calls for natural cocoa powder, but I've had it turn out well with alkalized/dutch-processed cocoa powder, too. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • dbuhler on February 09, 2025

    An incredibly moist and delicious chocolate Bundt cake that I've been baking for years. I love the velvety texture and deep chocolate flavor. I'm at high altitude and the only change I make is reduce the baking soda to 7/8 tsp.