Notes about Recipes in this book

• Popcorn chickpeas

  • ellabee on March 11, 2014

    p.12. With almost summery weather today, and a batch of pressure-cooked chickpeas in the fridge, I was in a position to duplicate the lovely pic that accompanies the recipe: tall, cool drinks on a table outdoors, with a bowl of the seasoned, fried chickpeas to snack on. Heaven! Easy as can be, and will be making again soon.

• Berry rose sangría

  • TrishaCP on May 09, 2016

    This was a light and refreshing brunch cocktail. I used strawberries as the berry and the leftover boozy strawberries were my favorite part. Everyone enjoyed and had seconds. The rose geranium was a mysterious but not overpowering background note.

• Chervil avgolemono

  • MissKoo on September 26, 2020

    Fast, easy, and delicious. Unlike many avgolemono recipes, this one does not call for shredded chicken although one could certainly add it. I added the optional fresh tarragon and found the flavor improved when kept overnight in the fridge. Will try with dill next time, another option.

• Essence of corn soup

  • MissKoo on August 29, 2023

    The name of this soup says it all. The ingredients are so simple -- fresh corn pulp, some butter and salt, and corn stock made by simmering the scraped corn cobs in water for about 30 minutes. The results are heavenly, the most lovely and intense corn flavor. You think there must be cream in the soup but it's just pure corn. Made this to rave reviews and will definitely keep it in my summer soup rotation when corn is in season.

• Dilled celery, Asian pear, and hazelnut salad

  • kjwright on July 07, 2011

    Wonderful fall/winter salad. Refreshing and delicate.

• Winter greens with sage-poached cherries

  • Laura on January 14, 2015

    Pg. 84. I made this with some lovely butter lettuce that was red and green and a bit of watercress and it made a pretty salad. The sage-poached cherries were tasty, but not sensational -- I couldn't really detect any sage flavor. The sherry-mustard vinaigrette was a bit too tart for my taste, but was a nice counterpoint to the sweetness of the cherries. Overall, it was a simple salad to prepare, but I probably won't make it again as there are many other winter salads that I prefer.

• Orecchiette with kale, pancetta, and oregano

  • mcvl on February 08, 2021

    Wouldn't this be better, I thought, with mounds of garlic and freshly ground black pepper? But I have faith in Jerry Traunfeld, and I'm glad because this was fresher, brighter, and more interesting his way than it would have been with mine.

  • TrishaCP on September 07, 2022

    This was really enjoyable. I’m cooking low FODMAP at the moment, and this recipe worked with two tweaks (used garlic oil in place of the garlic/olive oil, and gluten-free pasta). I used dried oregano out of necessity. I did need to add extra pasta cooking water to really get the kale wilted

• Penne with walnut pesto and eggplant

  • cookn on August 08, 2024

    We enjoyed this as a light supper with a salad. I used gf banza rotini in place of the penne as my husband has coelic. I also added a squeeze of lemon- it added a bright note to the dish. Overall though- a good way to utilize basil from our garden and chip away at the supply of walnuts we were gifted from family. The eggplant was very nice. I would consider adding sundried tomato and mushrooms in the future. Would also be nice with some diced chicken.

• Tuna rice bowls

  • TrishaCP on September 01, 2022

    I like the simply cooked tuna and the addition of lots of herbs in this one. I didn't have mint, so omitted it. The shiso is optional, but it really made the dish in my opinion.

• Tarragon chicken breasts with buttered leeks

  • ellabee on June 09, 2014

    p.113. Delicious and holds fairly well if made in hour before guests arrive. Made this from an Epicurious recipe before I had the cookbook, for Robbie on a visit in March 2009. Per reviewer comments, topped with thin strips of roasted red pepper for color contrast.

  • TrishaCP on July 31, 2017

    With my garden tarragon still going strong, this was on the menu. It's a good version of the classic chicken and tarragon pairing, though my enormous chicken breasts needed more time to cook. The leeks were delicious.

  • wendyatwell on March 31, 2026

    One of my all time favorite recipes, the buttered leeks with tarragon is such a comforting flavor!

• Herb garden lasagna

  • NJChicaa on January 24, 2018

    This is an excellent, light, vegetarian lasagna.

• Braised pork shoulder with pears and thyme

  • ellabee on March 26, 2013

    p.147. A near-perfect late-winter dish: simple and delicious. Diced Bosc pears hold up beautifully to long braise followed by cooking down braising liquid to spoon-coating stage. Two layers of thyme flavor, from sprigs during braise and from chopped fresh leaves as sauce cooks down. First recipe used in newly arrived HK, and it's a keeper.

  • bching on January 06, 2015

    This dish improves greatly with an overnight rest. The lemon juice is an important addition, and I would add it after reheating.

  • Laura on February 01, 2021

    Pg. 147. Made this for dinner yesterday and we liked it a lot. It’s simple and easy to prepare, but does take a lot of time, much of which is hands-off. I used a 3 lb pork shoulder and Bosc pears. Followed the recipe exactly except that I didn’t have a vanilla bean, so left that out. Remarkably, the pears retained their shape. Served it over brown rice, but I think potatoes would have been a better accompaniment.

  • davidthacher on January 01, 2026

    Great recipe. Easy and incredibly flavorful. Perfect recipe for a party since it does well being made ahead and the kept warm for hours.

• Halibut in carrot-cilantro broth

  • kjwright on July 07, 2011

    Used Odwalla carrot juice. Beautiful flavors in final result.

  • Laura on August 31, 2012

    Pg. 159. Wow! I was a bit uncertain about this at first, but as the broth started to cook and the fish was added and then the cilantro and butter, this came together as a fabulous dish. The flavors were delicious and delicate and it was a light dish that still packed a wallop. Will be making this again and again!

  • TrishaCP on October 28, 2023

    Delicate and delicious.

  • wkhull on April 07, 2025

    I pureed 1 C of carrots with 2 C of water. Poached the fish in 350 F oven for more even heating than stove top.

• Lavender-rubbed duck breast with apricots and sweet onions

  • kjwright on July 07, 2011

    Delicious, elegant, and impressive. The lavendar and apricot are lovely with the richness of the duck.

• Lamb chops with parsley, mint, and olive sauté

  • TrishaCP on June 05, 2016

    Delicious, even without the olives.

• Zucchini basil gratin

  • Laura on July 27, 2014

    Pg. 183. Jerry Traunfeld never disappoints and this dish is a winner. I don't really like zucchini but this preparation is delicious. It contains cheese and breadcrumbs, but not a lot of either one, so the carb and fat factor was not too high. The flavor, however, was very high! We both loved it and will be making it again soon.

• Root ribbons with sage

  • KevinSeattle on October 27, 2025

    Super simple glazed root vegetables but the presentation is so elevated that it appears fancier than it is. I’d absolutely make it again. Made a gremolata to go with it (it was a lot of white as my carrots were yellow).

• Roasted cauliflower with apple and dill

  • Laura on December 26, 2014

    Pg. 192. This was a lovely dish. I roasted for a total of 40 minutes and substituted dried cranberries for the currants, which I think was a nice addition. The roasted apples added a nice, sweet accent. I'd definitely make this again.

• Oven-braised forest mushrooms

  • KevinSeattle on April 27, 2022

    Really easy and delicious, served over polenta. You can go as luxurious as you want, but button mushrooms would work well too. I used 1 Teaspoon of ground dried mushrooms in the bottom of the dish to increase the umami, and squeezed some lemon just before serving. My mushroom combo was from the “Foraged and Found” CSA and also some Crimini mushrooms from the grocery to make up the weight difference. I think I would add some whole garlic cloves (but not a lot) or ramps next time. But I would definitely make this again.

• Blueberries and watermelon in cinnamon basil syrup

  • TrishaCP on July 19, 2017

    This is really refreshing. The cinnamon and basil (I used regular basil) are subtle but definitely present.

• Strawberry rose geranium ice cream

  • purpleshiny on May 28, 2013

    I grow scented geraniums specifically for this recipe. Somehow, it makes the strawberries just glow without any sort of overt floral quality (not that I mind floral, but this recipe is all about the strawberries). I've made many strawberry ice cream recipes - this is by far the best.

  • TrishaCP on June 13, 2016

    I agree with purpleshiny's assessment that the rose geranium here makes the strawberries "glow." Really can't describe it better than that! I subbed 3/4 whole milk and 1/4 cream for the half and half, which we don't use and never have on hand. Truly an amazing strawberry ice cream recipe.

  • bching on July 19, 2016

    This will be a family favorite from now on--one of the best desserts I've made in a long time--and it will make next June's strawberry crop all the more welcome.