Notes about Recipes in this book

• Panfried smashed potatoes

  • Rutabaga on June 17, 2014

    Important note: while this recipe says to boil the potatoes until almost tender, cross out the word "almost" and just cook them until tender. If you don't, it will be much harder to "smash" the potatoes without breaking them to pieces, and I think the texture of fully cooked potatoes is more appealing, besides. If you follow that recommendation, you'll be rewarded with beautiful crispy-on-the-outside, tender-on-the-indside, perfectly pan-fried potatoes.

  • redbird on July 27, 2025

    Stellar recipe. Used small new potatoes from my CSA. Final cooking only took 10 to 15 minutes. Definitley will be repeated.

• Garlicky black-pepper shrimp and black-eyed peas

  • chawkins on December 19, 2012

    Quick and tasty. I halved the recipe for the two of us, but broke up a two-inch long dried red pepper into the veggie mixture and that was spicy enough.

• Ancho and cocoa carne asada

  • rmardel on July 21, 2013

    I use the rub portion of this recipe all the time but I do add salt. I also cook the flank steak on the grill.

• Red leaf, radish, and pine nut salad

  • redbird on May 16, 2026

    We liked the citrus dressing quite a bit. I will reduce the amount of pine nuts next time.