• bching on July 25, 2014

  at ISU library

• cadfael on March 07, 2014

  Follow people reviewing the recipes in this book on Chow Hound http://chowhound.chow.com/topics/875826#7990509

• Jane on March 14, 2009

  Much more user-friendly than most restaurant cookbooks. You don't need a kitchen full of sous-chefs to do these recipes.

Notes about Recipes in this book

• Black bean soup with lemon and sherry

  • bching on April 07, 2015

    What a disappointment. This soup won't be tossed in the garbage but I won't make it again. It smelled great while it was cooking but the final product was very bland. I doubt very much that the restaurant actually uses water as the broth base even though that's what the recipe says to do.

  • laurabead on November 16, 2018

    Totally agree with bching; this is not a good recipe.

• Carrot-red lentil soup with Asian spices

  • Laura on November 17, 2011

    Pg. 94. I made this exactly as written and it was incredibly spicy, to the point where the heat overwhelmed the other flavors. And we like our food spicy! This was quite surprising, considering that there is only 1/4 tsp of cayenne, 1/4 tsp of cumin, and 1/2 tsp of curry in the soup to add heat. I might consider leaving out the cayenne in the future.

  • vinochic on December 07, 2016

    I really enjoyed this. Based on the previous review though, I halved the cayenne. It added a nice kick, but was not too much for us. I will definitely make this again!

  • clcorbi on November 14, 2018

    Excellent. I followed spice quantities as written and did not find this too spicy at all. I also only blended about half the soup, leaving the rest chunky. I also omitted the rice and added extra carrot/celery just because I had them. I loved the depth of flavor here--I think a nice homemade chicken or vegetable stock really adds an extra something to this soup.

  • IowanCorn on November 11, 2024

    A good soup with autumn vibes. The spices give it a very warm feeling, so you may want to lower the amount if you're not a fan of heat. The level of heat increases the next couple of days, so you might want to keep that in mind as well. I found a dollop of sour cream in the bowl before serving goes really well.

• Creamless mushroom soup

  • Ltepp on April 04, 2010

    This is fabulous soup

• Ribollita

  • urmami on October 24, 2016

    Yum, yum, yum. This is superb, but I had to knock off 1.5 stars because of impracticality. In my neck of the woods, or at least this year, when zucchini, tomatoes, and basil are in abundance, the weather is so swampy you absolutely do not want soup; and by the time you do want soup, they're gone. But if you do manage to luck in to the climatic golden hour that is late September in NYC, it's possible for CSA box contents and comfort food needs to overlap, and I'm so glad it worked this year. I also deeply appreciate that even his highness Danny effing Meyer writes soup recipes that DON'T require starting with stock homemade from the most exquisite heritage pork bones roasted just so. Nope, water, good base seasonings, and cooking beans will suffice, thanks. And they really, really do. I just wish it could happen year round.

• Chicken salad "deluxe"

  • Jiggalicious on September 06, 2012

    Super simple, and very flexible. I've made it three times, to rave reviews with slight modifications to omit spicy ingredients for my heat sensitive friends and family.

• Tuna club sandwich

  • DKennedy on October 31, 2012

    Makes way too much tuna salad. Cut recipe in 1/2 at least. We did not love the tuna poached in the veggie stock. But the sandwich with the bacon was really delicious.

• Penne with Gorgonzola, beets, and toasted walnuts

  • amraub on October 31, 2012

    The sauce was very tasty, but the peptobismal pink of the dish was a little off-putting!

• Bar nuts

  • twoyolks on November 29, 2016

    This is a good recipe to use up small bits of whatever nuts are in the fridge. I'd recommend more butter and more rosemary to be tossed with the nuts as those were the best parts. The nuts seem to keep pretty well.

  • anya_sf on November 15, 2022

    I used 1 lb Trader Joe's mixed roasted, unsalted nuts, so they didn't need roasting, but I did warm them in the oven before mixing with seasonings. So addictive!

  • Kjohns101 on September 29, 2024

    Favorite, classic recipe. I always make these for holiday gatherings. They make the house smell wonderful and taste great. I think they are best warm, but do keep.

• Seared salmon with sweet corn, shiitake mushrooms, and balsamic vinegar butter sauce

  • Laura on February 16, 2013

    Pg. 140. First, let me say that the balsamic butter sauce is absolutely fantastic. However, the amount of butter (1/2 lb!) that is required to produce a very small quantity of this sauce is over the top. In addition, we felt that the corn detracted from, rather than adding to the overall dish. The salmon was perfectly cooked, if you like yours on the rarer side. This recipe also uses a large number of pots and pans and is quite time-consuming. And, while the butter sauce was delicious, I'd never bother to make this again.

• Grilled swordfish with tomato and roast pepper compote

  • bwhip on June 15, 2025

    Delightful. Recipe makes a large batch of compote, and it’s really delicious. My only changes were to use currants rather than raisins, and to sauté the garlic briefly with the zucchini and leeks, rather than using it raw. Lovely dish.

• Pan-roasted salmon with citrus-balsamic vinaigrette

  • Laura on November 11, 2012

    Pg. 146. This was very easy and it was good, but nothing special. The citrtus-balsamic vinaigrette was a bit too heavy on the balsamic -- I'd cut the amount of that back. Also, the cook times at 450 degrees for 6 oz fillets were too long -- especially since my fillets were quite thin. The suggested cook times were 8-10 mins. I roasted them for 8 mins and that was a little too long.

• Seared sea scallops with lemon vinaigrette, broccoli rabe, and roast tomatoes

  • Laura on January 10, 2012

    Pg. 158. We really enjoyed this dish, but you should know that this is a complex recipe in that it requires that you make 2 other recipes, one of which (oven-dried tomatoes) requires 5-6 hours. So, you definitely need to start the day before. The results are worth it, though. You could sub sun-dried tomatoes packed in oil for the roast tomatoes, but I don't think it would have the same impact. Also, you could easily cut down on the amount of the lemon vinaigrette -- we have plenty left over.

• Mama Romano's baked lemon chicken

  • Laura on May 22, 2014

    Pg. 172. Loved how easy this dish was to prepare. And it was really good. In an effort to make it even more healthy, I removed the skin from the chicken breasts and did not dredge with flour. I would say that 45 minutes baking time at 400 degrees is too long, after having browned the pieces on the stovetop first. Next time I'd try 30 minutes, or lower the heat to 350.

  • Kjohns101 on November 27, 2017

    This is one of my go to recipes. I skip the flour but keep the skin on and brown well. It’s a tasty dish.

• Stuffed chicken breasts with herbed goat cheese

  • Lindalib on July 19, 2012

    Very tasty with easy to find ingredients. Would make this one again.

  • katiesue28 on February 26, 2026

    This was delicious and simple. The recipe calls to saute the chicken, but I recommend searing it and finishing it in the oven.

• Orange-fennel osso buco

  • Breadcrumbs on November 12, 2012

    p. 192 While I did question whether to use a half cup of sherry vinegar (I did) and, though I needed to adjust the cooking method to ensure the fennel cooked properly ultimately we were delighted with this fresh, flavourful dish, it really wowed our guests. The fact that it comes together with relative ease is a bonus. Changed recipe by cooking for 30 mins at 375 w the lid on after adding the veggies then, removed lid, raised heat to 400 and cooked additional 20 mins. Also tucked fresh orange segments onto plated dishes vs stirring in. The book suggests a soft, grapey Merlot w this recipe and I have to say, it was a perfect pairing. This really was a delicious dish. Fresh flavours, not too heavy and very aromatic. If I’d been thinking, I would have given each plate a quick sprinkle of fennel pollen but I’ll have to save that for another time! Photos here: http://chowhound.chow.com/topics/875826#7703426

• Braised lamb shanks with garlic and herbs

  • westminstr on February 12, 2013

    Wonderful! Subbed sage for rosemary and parsley for mint.

• Roast stuffed leg of lamb

  • Breadcrumbs on April 01, 2013

    p. 202 - This is a delightful and delicious roast lamb. I thought it was interesting that while the recipe called for an assortment of herbs, rosemary wasn’t mentioned. I simply can’t imagine my lamb without rosemary so in it went along w parsley and thyme. After stuffing the lamb spent about 6 hours in the fridge before bringing it to room temp to roast. All the flavours came together beautifully and this was probably one of the most herbaceous lambs I’ve ever prepared. Each tasty bite was infused with all the wonderful flavours of the stuffing. mr bc especially enjoyed the plump raisins and asked if I could double them next time. Ours was perfectly medium rare after 1 hr 20 mins in the oven. I cooked the roast atop its chopped up bone vs a rack. I made a little pan sauce w the drippings. Delicious, and definitely worth repeating. This would be a perfect company dish due to its beautiful presentation. Photos here: http://chowhound.chow.com/topics/875826#7990509

• Mashed French beans with garlic and mint

  • westminstr on February 12, 2013

    These beans were fantastic! I made the following changes: subbed cannelini for flageolet, fennel for celery, parsley for mint, Delicious!

• Hashed Brussels sprouts with poppy seeds and lemon

  • Piebaker on March 10, 2017

    I didn't know how much I like Brussels sprouts until I made this recipe. The texture and flavor is great. It's a family favorite. Toasted walnuts are a good substitution for poppy seeds.

  • IowanCorn on December 26, 2022

    This . . . was horrible. The lemon did nothing but made the Brussel sprouts more bitter. I only used a half a tablespoon of poppyseeds and even that was overkill. It may have been that I used frozen for roasting sprouts, but I really don't think so.

• Mashed sweet potatoes with balsamic vinegar

  • amraub on November 11, 2012

    These reminded me of Thanksgiving with the spices. I had hoped the vinegar would cut the sweetness of the potatoes more, but it did not. Served with Melissa Clark's oven-roasted pork butt.

• Creamy potato-Gruyère gratin

  • cadfael on February 10, 2025

    I cut the potatoes in the food processor and they were thick. I also used sautéed leeks. I had cut the recipe in half but I ended up with a lot of liquidy cream that tasted very good and went well with the fish halibut that I had, but that soupiness may not have worked with other proteins as well. Bain Marie was a new approach for me and perhaps one of the reasons that the liquid hadn’t evaporated that well. however I did use Yukon gold potatoes and I think russets cut thinner would have made a thicker more absorbed sauce and as I say, because I had halibut the extra liquid, which was very flavourful worked very well as a delicious sauce for the halibut which I had gently poached in butter. Served with honey ginger, lightly glazed carrots and a side of relish of lemon, caper, olive, parsley EVOO.

• Sautéed spinach with garlic

  • twoyolks on February 04, 2017

    This spinach is really easy to make, cooks quickly, and has a subtle, permeating flavor.

• Fagioli alla Toscana

  • Breadcrumbs on March 25, 2012

    p. 253 - The first time we dined on Tuscan bean bruschetta was on a glorious fall evening at Restaurant Alle Fratte di Trastevere in Rome. Mr bc was simply smitten and, to this day, I’ve been on a quest to replicate what seemed like a very simple dish. I’ve tried a number of recipes over the years and, even wrote to the restaurant who kindly provided a recipe, of sorts. Nevertheless, while some came close, none have successfully replicated the dish. Until today. This is THE one for us. Creamy, seemingly sauce-less yet, with an almost invisible coating that is chock-full of flavour – the bean cooking liquid that’s been reduced along w some sautéed herbs, garlic and of course, some Pecorino Romano. These were exquisite. Mr bc couldn’t contain his delight and greedily gobbled up almost half the dish. No doubt he’ll regret this, when his main course of Barolo-braised short ribs arrives!

  • westminstr on November 26, 2012

    These were good. Double the recipe next time. Oliver didn't eat much of them though (I think he prefers a blander bean).

  • Breadcrumbs on October 07, 2013

    Oct 2013 - made these with fresh Borlotti this time and against all odds, they managed to elevate this already outstanding dish. This is simply "the best" antipasti bean dish we've ever had.

  • Breadcrumbs on August 24, 2014

    Aug 2014 - mr bc picked up a big basket of borlotti's at the market on Friday so guess what was on the menu this weekend? This T&T recipe is most definitely the house favourite and today was not exception. This time I used fennel instead of celery in the cooking liquid then I subbed fennel instead of the other herbs at the saute stage. Lovely.

• Three-grain pilaf with almonds and shiitake mushrooms

  • Laura on November 11, 2012

    Pg. 256. This was tasty, but nothing special. There was a fair amount of prep work involved. If I were to make it again I'd increase the amount of shitakes -- they kind of disappeared. I would probably choose walnuts over almonds as well.

  • bching on July 25, 2014

    I agree with most of the Laura's comments: you need to plan ahead with this dish, and add extra shitakes. Walnuts or brazil nuts are better than almonds. This makes for a delicious vegetarian meal with a rich corn pudding and green salad.

• Red lentil-basmati rice pilaf

  • eve_kloepper on February 06, 2012

    very good. I made rice in rice cooker.

  • IowanCorn on May 15, 2024

    Whoo! My daughter who likes hot things calls this 'warm'; I, who is an older Midwesterner, - this is hot on the tongue. A good meal for lunch, but this will leave your sinuses open. The rice ought to be cooked a bit longer, as while the grains were done and not crunchy, I would consider them barely done.

• Herbed potato salad with bacon and scallions

  • westminstr on April 23, 2013

    As with other recipes in this book, the prep is a bit more fiddly than I ideally like. But, also as with other recipes in this book, the profusion of fresh herbs adds a wonderful complexity of flavor, so the extra effort is not wasted. I added the bacon but I think the salad would be just as good without it. Also, the flavors of the salad deepened as it sat, so I would recommend making this one a bit ahead if you have the time.

• Basic tomato sauce

  • Breadcrumbs on November 07, 2012

    p. 317 - We definitely like this sauce though we both agreed we prefer a little more texture. Since this went through the food mill the sauce was very smooth/one dimensional in texture. I tasted this sauce before cooking it down as I was interested to know what the fresh tomatoes brought to the party. The answer was…not much On the other hand, my onions were fresh and, on the sweet side so we really liked the sweetness they brought to the sauce…so much so in fact that I’d consider adding some to my own Marinara in future. While we appreciated the tomato-forward flavour of this sauce, there was consensus that for our tastes, there just wasn’t enough garlic. Sometimes when time is tight I make a quick marinara by sautéing garlic then pouring in a bottle of Italian Passata. Texturally, this was very similar to my quick version. From a flavour standpoint, I don’t think this sauce was any better so it’s unlikely I’d make it again, especially since it is more work.