Notes about Recipes in this book

• Tall and fluffy buttermilk biscuits

  • ashallen on August 29, 2019

    Great biscuits. Good flavor and a texture that's moist and tender with a "coherent" vs. layered texture (at least the way I made them!). [Cross-post for Annual Edition/Magazine.]

• All-American potato salad

  • mfto on July 02, 2011

    I made Garlicky Potato Salad with Tomatoes and Basil as a variation of this recipe. It is excellent although I left out the tomatoes which just don't seem right to me in potato salad. I will continue to use their method of cooking potatoes for salad. You cut the potatoes into cubes and simmer them in salted water. I did not have to add any further salt to the recipe. I always use half mayonnaise and half sour cream. Be sure to use the boiled eggs because they add a creaminess to the salad.

  • ashallen on October 04, 2019

    This is a great, classic version of mayonnaise-dressed potato salad. Coming from me, that's a significant statement since I'm generally not a fan of mayonnaise or hard-boiled eggs! This salad has tender potatoes, enough dressing to tie everything together without being overwhelming, and a classic flavor that can serve as a base for variation. I usually use chopped-up sweet bread and butter pickles instead of sweet pickle relish (gives me an excuse to buy a big jar of delicious pickles). I think the recipe's technique of tossing the potatoes with white vinegar helps the potato exteriors disintegrate a bit so they stick nicely to each other - I skipped the vinegar toss once and the potatoes didn't cohere as well. Avoid cutting the potatoes too small, overcooking them, or over-stirring them, however, or you will end up with potato salad-flavored mashed potatoes. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

• Grilled glazed salmon

  • ashallen on September 22, 2019

    Excellent recipe for grilled salmon - both the flavors and the texture are super. We usually use the very simple (but delicious) maple-soy sauce glaze, though the recipe also has directions for honey-mustard and maple-chipotle glazes. Cutting the recipe in half works fine. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

• Freeform summer fruit tart

  • mfto on July 29, 2011

    This is a very simple tart. Just my speed. I used plums and raspberries which they mention is their favorite combination. As they warn, you must taste your fruit to determine the amount of sugar. I seldom say this but I should have used more sugar. Still it was good and pretty, too.