Notes about Recipes in this book

• Stuffed poblano peppers with a walnut sauce

  • mooo42 on September 23, 2018

    Fantastic. Subbed sour cream for farmers cheese and omitted sugar from walnut sauce.

  • chawkins on September 04, 2021

    Very good. Used poblanos from the garden, they were pretty small, I stuffed twelve peppers and still have fillings left. Left out the pomegranate seeds garnish from the sauce because neither of us like them.

• Pork-and-pineapple fried rice

  • kbrooks on March 11, 2026

    We loved this! Didn't have a hot red chile,so I added some dried red pepper flakes. Doubled the amount of pineapple (used fresh pineapple, but canned would probably work). Substituted flat leaf parsley for the cilantro (allergy). Also threw in some corn kernels that needed using. The sauce is delicious and simple. I can see using other additional veggies as well.

• Curried-chicken and vegetable pan roast

  • Waderu on October 28, 2012

    Used rutabaga instead of brussel sprouts and squash. Did not need to cook the final 20 minutes.

• Squash gratin with poblanos & cream

  • ellabee on April 10, 2014

    Delicious but very rich. Halved, and had leftovers for the two of us. Subbed a bit of extra heavy cream and dots of goat cheese for the creme fraiche; used pepper jack for some of the cheese. Have wanted to make this for a while, and although a tasty way to use the last butternut squash of the winter, probably best as a truly winter dish.

  • bktravels on February 17, 2025

    Great! I like Farmers cheese, but didn't have any. Ricotta worked fine as a substitute. This will be a Thanksgiving side next year! It's different and absolutely delicious. Suzanne Goin is a favorite chef of ours. We love her cookbooks, often making simpler versions of her recipes. This was a wonderful addition to our collection of her dishes.

• Red-miso-glazed carrots

  • Skamper on February 27, 2020

    These have potential but my first attempt needs some work. Next time, make sure the butter is very soft to fully blend with the miso; my miso/butter had a tendency to clump and burn. I'm not sure it's necessary to both parboil and brown the carrots on the stovetop, as 20 mins at 425 should be enough time to roast carrots - next time, one or the other. Made this in 12" cast iron pan.

• Maple-apple upside-down cake

  • Barb_N on November 28, 2025

    This was a popular dessert on our Thanksgiving table. I made it for another event a week prior and learned some hard lessons. Have extra apples on hand, I needed 1-2 more, especially if you overlap the apple slice. This is probably obvious to an experienced baker, but put the narrower end of the apple slice toward the center. Do NOT use a springform pan. Mine leaked all over the floor of my oven- my fault totally. The cake was still good, but lacked the special maple glaze. Reduce the maple syrup for longer. Do not look away, it may foam up as it thickens. The cake without the glaze is plain. Other than vanilla extract, the maple is the only flavor. When made properly it is delicious. That said, I have made other upside down cakes I like better, both for ease of the recipe and more nuanced flavor.