Notes about Recipes in this book

• Ethiopian collard greens (Ye' abesha gomen)

  • Vanessa on December 20, 2011

    I came upon this recipe because I had some KILLER collards at an Ethiopian restaurant in (wait for it) Myrtle Beach SC. Who knew? Since I live in SC, I've eaten a lot of collards, and cooked a lot of collards (and other sturdy greens), but I have never really been satisfied with any method I've tried. However, the result of this recipe was something that caught something of the incredible essence of those greens in Myrtle Beach. I did overdo the spices a bit - I thought that 1/8 teaspoon couldn't possibly be enough. But of course it would have been - this recipe is from Saveur after all. Definitely something to try again. And something to make for New Years here in SC.

  • bernalgirl on March 28, 2012

    Delicious. I've made this with beet greens, too, and decreased the cooking time. The flavor combination is lovely.

  • meggan on October 16, 2014

    I would add less water as it dulled the flavor of the spice butter.

• Collard greens, cornmeal, and sausage soup (Sopa de fuba)

  • bwehner on November 27, 2016

    This had such unique flavor & complexity for a very easy soup. We enjoyed it! I added some fresh October beans which I needed to use. Delicious!

  • dinnermints on May 20, 2018

    Delicious! We sautéed an onion and a bunch of garlic in the leftover sausage oil before adding the stock. I was sure it wouldn’t take 40 min. to cook the cornmeal, but...it did. And we tried to be careful with tempering the eggs, but they separated anyhow. No matter, we loved it.

• Turkey in mole poblano

  • Shelmar on November 24, 2020

    Time consuming. I did parts on three days, about 7-8 hours of time. This made a lot of mole compared to what I needed. Could have used a 12 quart pan. Ok, but since I have made better Bayless moles before, I am unlikely to make this again. On a positive note, the leftovers made the best Turkey mole enchiladas!