• Thredbende on September 27, 2011

  The "Spicy Guinness Mustard" recipe is great. I made it with whole black mustard seeds from Penzeys and exactly as written.

Notes about Recipes in this book

• Sicilian greens and bulgur soup (Zuppa di grano cuturru)

  • sosayi on February 11, 2019

    I'd made this years ago and finally made it again to see if it lived up to my memory. And it definitely did! Very easy and quick to prep, but with loads of flavor. The final touches of lemon juice and pecorino (and extra chili flakes for the adults) really lifted the soup. I will note: I used dried herbs in place of fresh and didn't feel it was significantly less flavorful as a result. Only other change was to add a parmesan rind to the broth and bulgur while cooking.