• DKennedy on June 28, 2013

  Wondering who has made the Skordalia recipe on page 106. I have been searching for a recipe for Skordalia for some time.

• crjoburke on December 27, 2009

  Great recipes.

Notes about Recipes in this book

• Braised escarole with Parmesan crust

  • tsusan on November 10, 2009

    takes longer than you think! but really good.

• Basic pizza dough

  • br22 on April 27, 2015

    The recipe as written is WAY too salty. It works for me best with 1.25tsp salt, 1tsp being a bit bland. The 1TBSP called for has got to be a misprint.

• Spaghetti with Maine crabmeat, toasted bread crumbs, and garlic

  • tsusan on November 10, 2009

    Good but all the Stuff kind of overwhelms the crab.

• Roast cod in terra-cotta with bacon and horseradish

  • Myrica on December 25, 2020

    p. 210

• Braised chicken in mustard with garlic and mascarpone

  • br22 on April 27, 2015

    Delicious flavors; the velvety sauce- WOW!

  • Marlenefreeley on February 09, 2020

    Absolutely delicious! I added butter and extra marscapone to the sauce at the end. Served this with risotto and green beans.

• Braised chicken thighs with ancho peppers and andouille sausage

  • br22 on April 27, 2015

    The flavor and balance of heat in this dish is phenomenal. Sear the Andouille first to add more flavor and improve the texture for the braise. Also cool with pearl onions rather than the sliced white.

• Roasted spice-rubbed pork with greens, rice, black beans, and lime

  • DKennedy on November 21, 2013

    I made the roasted pork portion of this recipe and used it as soft taco filling. It came out succulent, juicy and well seasoned. i served the tacos filled with the pork, black kale dressed with a tart lemon dressing, and black beans. Outstanding.

• Lemon-almond butter cake

  • MVitek on June 03, 2011

    Halve the lemon curd recipe

  • Running_with_Wools on December 23, 2024

    I've been eyeing this recipe for a few years because I love lemon. It was absolutely delicious, and quite forgiving. I needed more than one 9-inch cake for company, so I doubled the recipe, and dished it out into a 9-inch and 7-inch springform pan. The cake rose up over the lemon curd, so I added toasted slivered almonds and powdered sugar to the top to make the cakes look a bit more appealing. In cutting into them, you get bites that are really lemony, and bites that are more of the buttery, tender cake with the toasted almonds. I did not serve it with whipped cream, but that would have been delicious. The cakes lasted for several days at room temperature and the texture only improved with age. A definite keeper.