Notes about Recipes in this book

• Cold peanut soba noodles with chicken

  • KarinaFrancis on July 19, 2017

    Not a win for me, maybe if you were making it as a salad to go with other dishes but as a meal it got stodgy pretty quickly. Leftovers for lunch the next day were really heavy, the peanut butter almost glued the noodles together. Won't repeat

• Muffuletta relish

  • gbkyser on May 14, 2013

    I added another TBSP or two of olive oil, plus a half tsp of red pepper flakes. This is a good replacement for a jar of "Olive Salad" that I got addicted to.

• Sriracha mayo

  • ecasey830 on July 21, 2019

    Spicier than I expected. In the future, I would halve the Sriracha.

• Strawberry rhubarb crisp

  • stef on May 24, 2018

    We love this recipe although I cut the white sugar to 1 cup and brown to quarter cup

  • jenmacgregor18 on May 20, 2023

    I made half a recipe for the 3 of us. We still had multiple servings. I love strawberries & rhubarb, but I have issues with mushy textures. I wasn't sure that this was going to work for us, but the crisp topping saved this for me. It is delicious. The orange was not overpowering. It just enhanced the dish. My strawberries weren't very sweet. I used the full amount of sugar in the recipe.

• Fresh peach cake

  • apattin on August 19, 2018

    Very nice. Next time, I'll try cardamom instead of cinnamon (because I like cardamom + peaches). Use 1/2 tsp in the batter and 1/4 tsp in the fruit. and 1/4 cup less sugar. The bottom of the cake is soggy, but I'm not sure how to avoid that when you are baking fresh fruit close to the bottom... not worried! Later: will try tossing fruit in 1/4 cup flour to absorb moisture. Also bake in dark pan like a round 10 inch.

  • Lepa on September 20, 2018

    This was a good way to use up some peaches that were disintegrating on my counter. They were so soft I wasn't able to peel them correctly and that turned out to be just fine. I misread the recipe and added the cinnamon to the batter instead of on top and that was also fine. I also used about 1/4 cup less sugar for the topping/sugar layer and the cake was still pretty sweet. Like the other poster, if I made this again I'd add some cardamom, ginger or nutmeg. The cake was very nice as published but I always like more spice in my cakes.

• Orange-vanilla frozen custard

  • ashallen on April 03, 2021

    Very nice. Definitely has an orange creamsicle flavor vibe though it's (fortunately) not cloyingly sweet. Less rich than some other ice creams with orange juice concentrate taking the place of some of the milk and cream and fewer egg yolks. Uses whole eggs vs. egg yolks so no leftover egg whites. After several hours in the freezer, it freezes up as firm as regular homemade ice cream, so if it's to be served like soft serve (as shown in the photo), that needs to be done not-too-long after coming out of the ice cream machine.