This one was good but a tiny bit dry. I think that may have been due to the fact I used whole wheat flour instead of whole wheat pastry flour. The recipe calls for half whole wheat pastry flour and half all-purpose flour. I hope to try this one again with the pastry flour. It uses apple sauce instead of oil and only 1/2 cup of sugar but it was still sweet enough. Great way to use up some of our abundance of zucchini and the aroma of the nutmeg and cinnamon while baking is wonderful.

This one was very good. There are two dressings to choose from - Sweet Tart and Creamy. We mad the sweet tart one and it was delicious. This would be a good way to use up zucchini in the summer and this slaw would go well with many dishes. We served it with salmon cakes and it was a great side dish.

These were easy to make and delicious. A great way to use up some summer zucchini.

I have actually made these with green beans for years before I found them in this book. I've never tried it with zucchini but I will. I made some for hubby and son in law since they don't like the green bean and tommy toe salad that daughter and I like. These are quick easy and delicious. Great side for the grill when you're grilling.

Hubby and I loved this one. He even said you can make this one again sometime. I used mustard green for my green choice. Since I didn't have a dried red pepper I just used some red pepper flakes. It was a bit on the spicy side but we both enjoy spicy. We ate ours with some cornbread. It says to serve with lemon juice or red wine vinegar. I forgot to put a splash on the red wine vinegar on ours. I didn't remember until we'd finished eating. I did dip me out a spoon full more to try with a little of the vinegar. It was good but just as good without it.

I had everything on hand for this one so it became my breakfast. All you need is a lot fat tortilla, turkey bacon, egg substitute and Fat Free American Cheese (I used 2%). This was really good served with salsa.

I chose to make this recipe because I wanted to use it for the Cochinita Pibil Tacos with Habanero Salsa. I like the intense flavor that all the spices, cilantro, and orange gave to the meat. It gave off amazing smells while it was roasting in the oven. I did take a couple of bites when it came out of the oven, and even though it was good, it was better the next day. I think this recipe is even better after being given time for the flavors to marry with some of the cooking juices. I saved some of the juices in case I needed them when I reheated the meat for the tacos, and this came in handy. I used a bone-in picnic shoulder and it weighed a little more than the 3 pounds called for. It took 5 hours to cook. I like the fact that this can't be overcooked, since you want it to be falling apart tender.

This was different and excellent. It has a crust on the bottom like Yorkshire pudding but is crispy on the top. We used chicken thighs which I removed the bone from instead of using a whole fryer which was disjointed. Love the tasted the sage gave to the dish.

This is a simple yet delicious basic vinaigrette. I like that you use buttermilk or yogurt instead of some of the oil typically used in a vinaigrette to make this a more health conscious dressing. I used buttermilk. It says you can thin with a bit of water if desired but I didn't. I loved the flavor the Dijon gave to this dressing along with the buttermilk. This was delicious on my simple spinach, tomato and onion salad.

I've never had Gazpacho before although I've always wanted to try it. I found this recipe and some local grown yellow tomatoes so I knew it was time. My daughter and I really enjoyed this one. It's a great supper or lunch on a hot day since you don't have to use the stove. This tastes better the longer it's chilled. I had some the second day with some toasted sourdough bread and it was even better that way.

This is excellent especially warm. Love the taste of the spices and the double ginger - ground and crystallized. The recipe only calls for three tart apples (I used Granny Smith) but I used 4 and it would be even better with more. Next time I'll do more. It calls for a 9x13 pan.

This one was just ok. It tasted like it needed a little something. At the time I made the recipe I was out of balsamic so I used some homemade blackberry vinegar I had on hand.

I love this one in the summer when I can pick my own blackberries. Delicious.

Delicious! Hubby said best taters ever and enjoyed the mushrooms too. Son liked as well. For the dried mushrooms I used shiitake. Fresh mushrooms were a mix of shiitake, baby bella and white button. Both choice was vegetable. For the potatoes sour cream option instead of creme fraiche and the milk option regular milk and not buttermilk. Topping smoked paprika.
Will definitely me making this one again.

I wish I could find real wild boar but used ground pork and ground turkey instead. I would have used the suggested ground venison in place of part of the boar but daughter doesn't eat venison or beef. I also replaced the beef stock with chicken (same reason as before). Since I didn't have Wondra flour I used cake flour for frying the sage and shallots (replaced the shallots with red onion, since shallots are so pricey here). This is a great dish for a cold lazy Sunday since it cooks a long time. Son-in- law, daughter and I really enjoyed it. Son just got home from work awhile ago and is eating his now, he said it was very good. Hubby said he didn't care for it (he's so picky any more). The bites with the fried sage and onion were the best.

For some reason when I went to the grocery store I got this recipe mixed up with another and thought I needed whole wheat fettuccine and they didn't have that so I got regular F. When I started to make this to take for my lunch this week I realized I needed spaghetti noodles and since I had some regular spaghetti I used that instead of WW.

This makes for a tasty lunch that you don't have to heat up but does make some stinky breath so don't forget the breath mints. Very good!

I didn't find anything that different about this one. It was just ok.

These biscuits were fantastic. I loved the fact they're made with whole wheat flour. At first I was afraid that the honey would make them to sweet but not so. These are easy to make as promised by the author since you stir up in a bowl and drop in your cast iron skillet for baking. They're might not win an award for beauty but for taste they're delightful. I served ours with scrambled eggs.

These are a tasty treat for breakfast or a snack. The cranberries and orange give it a wonderful flavor.

A little healthier version of chocolate chip and oh so delicious warm from the oven and almost as good when completely cooled.

These were fantastic. I'm making them again tomorrow. I took some for myself and my 3 lunch buddies at work and they loved them too. So moist and chocolaty.

Oh my this was so good. This is a recipe I made for Cook the Book where we cook virtually with a cookbook author. It's a facebook group run by Jenni Field and Denise Vivaldo. Jenni in her kitchen in NC and Denise in California and one of them hosts the cookbook author who they cook with in their kitchen. These were messy and amazing. After the event you post a photo of your finished dish and you're entered into a drawing for one of three autographed copies of the cook which is being cooking from. I actually won two copies of this one. One for me and one for my daughter both autographed personally to us.

Loved this but we love mushrooms and spinach. Hubby didn't care for it though. I would make again.

This was delicious. I will be making it again. I used canned white shoe peg corn. Instead of the beefsteak tomatoes I used grape tomatoes I cut in half. I think the grape tomatoes have more flavor this time of year. I like the fact that the dressing is only 1 1/2 Tablespoons mayo and 2 tsp of lime juice. The cilantro and green onions add a nice touch. Easy and delicious.

These compare with the real thing quiet well. They are very tasty.

This is a great soup for a cold day. It's loaded with flavor from the onion, tomato, carrot and celery. It's seasoned with olive oil. Hearty, rich and thick. I made the Bread Skordalia from page 462. WOW! That's a lot of garlic. Good but a little overwhelming for my tastes. A little dollop goes a long way.

Watermelon, lime juice, honey and a pinch of salt. A very refreshing summer drink served over ice. I love watermelon and usually don't enjoy it altered in any form but this was delicious.

This is Trisha's version of her cousin Warren's dove breast bites. She used chicken tenders instead. I used chicken tenders as well. We loved the cream cheese and jalapeno rolled up inside of the chicken tender half that was then wrapped in a slice of bacon. The recipe was supposed to be made in a grill pan or on the grill. Since I didn't have a grill pan I just used my cast iron skillet. Since son in law doesn't eat cream cheese or jalapeno I made him a few with just chicken and bacon which he loved. Son, daughter and I enjoyed Trisha's version. This was part of our Christmas Eve appetizer assortment.

his was a really simple recipe to make, but oh-so delicious. Steam the potatoes and process the basil vinaigrette. The vinaigrette adds so much flavor, and is delicious on the still-warm potatoes. I’ll make this again exactly as written. It’s a wonderful side dish for almost any meal.

My family and I love potato salad many ways but unfortunately we didn't care for this version. I did have to make a couple substitutions and maybe that affected the outcome to much. I couldn't find sherry vinegar and used red wine vinegar instead. I though I had canola oil and didn't so I used vegetable oil.

Son and I really enjoyed all the flavors in this one - roasted tomatoes, boiled leeks, and a nice dressing of red wine vinegar, EVOO, black olives, capers, and basil leaves. I only made a half recipe. Still enough for three but hubby didn't like.

This is a little different that the German Potato Salads I've made in the past but we loved it. Hubby said he would have liked some pickle in his but daughter and I thought it was fine the way it was. We loved the whole grain mustard in this one as well as the slightly cooked purple onion. So good and great with the Spicy Roast Broccoli and Cauliflower Bites on page 156. The boys also had ribs, and baked beans with theirs but girls had grilled chicken.

This is so good and easy to make, wrap, fridge then take to work for a healthy and delicious lunch. I made a whole recipe of this one and took one to work two days and gave my daughter two to take to work with her. I love the combination of flavors from the walnuts, apple, chicken and lettuce as well as the flavors of the dressing of Greek yogurt, dijon, lemon juice, mayo and thyme. They all this goodness is wrapped up in a healthy wrap bread.

I had a half pound of frozen puff pastry in my freezer so I decided to only make half of the pastry shells to hold the recipe, since it would only be son and I eating them anyway. I knew hubby wouldn't touch this as he doesn't like chicken. I did make a whole recipe of the chicken, but only half for the sauce and mushrooms since at first I'd only planned to do a half recipe. I used a wild mix of mushrooms I found at my local grocery store. It would have been nice with the whole amount of mushrooms though. I used Brandy instead of the liqueur called for since I read that it was a good substitute and that's what I had on hand.

I also omitted some of the spices since I'm not a fan of cloves in savoury dishes. I did use the nutmeg though. Also I used sour cream instead of Crème fraîche. I ended up having to use dried thyme since somehow between the grocery store and home I managed to loose a package of fresh thyme. I really loved this dish, but son said he didn't care for it and I was really surprised at that. The chicken was super tender and I loved the flavors.

My daughter Sarita made this one for us along with Punjabi Village-Style Flat Whole Wheat Flaky Breads also from this book. Both recipes were great and I definitely would eat them again. The pea dish had a spicy bite which we both loved.

I’ve only had one iced coffee drink that I enjoyed since I normally only like mine hot and black. This was really refreshing though. I made some for my daughter and I as an after-dinner treat. Great for a hot summer night. I’ll be making this again. Very easy and refreshing.

I've made it several times since I tested it for Leite's Culinaria.

Even though I was the only one who enjoyed this dish I still have to give it a 5. Son says he's just not a fan of pot pies something about the liquid and the crust also it had wine in it and very few dishes with that as an ingredient does he enjoy. Hubby found out it had parsnips in it and wouldn't even taste it. I actually ended up eating the whole thing over several days with a little help from my grand puppy who enjoyed some of the chunks of meat. I've wanted to make this one for awhile now. I just fell in love with the photo on first look and the list of ingredients intrigued me. Thanks to my nephew for supplying me with the venison. I picked up the chestnuts back in the fall near the nursing home where my brother in law is a resident. I put them in the freezer to use in this dish later. I used the tip in the book to cut an x in on the flat side and roast then peel. It worked really well especially with the larger ones. I'm not a big fan of cooked parsnips or maybe I am now since I loved them in this dish. I did omit the celery since neither hubby nor son enjoy the taste. I've never cooked with juniper berries and bought some from Penzey's Spices just for this dish although I did recently use a couple in another recipe. They lent a really nice flavor to the meat. The Pate Brisee topping from page 306 was perfect for the topping. Another tip I enjoyed from this recipe was to tie the spices up in a coffee filter if you didn't have cheesecloth. That worked great.

Oh my these were fantastic. Loved the little bite of chipotle powder. Next time I'll gild the lily and add the suggested Venezuelan Spiced Chocolate Ganage from page 27.

I used strawberry fat free yogurt instead of plain and it gave it a great flavor addition. Also I used almonds instead of walnuts since that's what I had on hand.

We were having a cookout and my daughter doesn’t eat red meat but adores veggie burgers so I decided to make these for her. I really enjoy mushroom and barley soup and the taste of these reminds me of that. Both my daughter and I really enjoyed these. There was only one problem. The burgers held together great while frying and baking in the oven but when we started eating them they fell apart. They were hard to eat and fell out of the bun if we weren’t very careful. They sure were tasty though. I did put the mixture in the fridge to chill before cooking and I think that helped them stay together while cooking. Next time I’ll try adding a beaten egg to the mixture to see if that helps them hold together better. Despite falling apart, I think these burgers are worth making and eating—just use lots of napkins if necessary and maybe a spoon to scoop up anything that falls off.

My daughter made these for us for lunch one day and they were really good. We both enjoy spring rolls. The only ingredient that might be hard for some to find is the fish sauce.

This was a delicious soup and easy to prepare. Uses canned white beans and stuff I usually have on hand. Instead of the veggie broth we used some homemade turkey broth my daughter made with the Thanksgiving carcass. Delicious on a cold winter night.

I had to get a little creative with this one. Daughter and I don't care for eggplant but I was going to try it anyway but store didn't have any. I used some extra zucchini and added yellow squash instead of the eggplant. Didn't know my garlic had gone bad until I started the dish so I brushed the pan with olive oil and sprinkled on some garlic powder. Also added more garlic powder where the sliced garlic was called for. I only made a half recipe so I used an 8x8 pan instead of an 8x12. I got flat leaf parsley just for this recipe and then forgot to put some on when I removed from oven. Daughter and I still enjoyed this dish.

This could actually be a main course or a side. My daughter and I loved the addition of plum tomatoes, yellow squash and onions in this one as well as the use of white cheddar popcorn instead of the usually bread crumb topping. Son said he would have liked it better without the tomatoes and squash and hubby though a bit dry.

Even hubby loved this. Since okra isn't in season here I used her idea of subbing some other veg and added extra corn and poblano pepper. Love that there are 4 kinds of pepper in this two a bit on the sweeter side and two hot - jalapeno, poblano, banana, and red chili. Since I couldn't find either the banana or red chili I used a baby yellow bell and a green tiny hot pepper. Delicious with the collards page 77.

This soup reminds me of the Campbell's Vegetable Beef Soup I grew up with, only better. The recipe says it's better made one day and eaten the next so that's what I did. I made it on a Sunday and when I got off work on Monday all I had to do was heat it up and I had a delicious meal with no work. I love the flavors the V8 juice and diced tomatoes give to the dish. I also love the barley in it but it says you can also use Quinoa which I'm sure would also be good. It says it freezes well which is an added bonus. Dry onion soup mix gives the ground beef a nice flavor. The veggies are green beans, carrots and onions. It also gets a rich flavor from the beef broth and a nice little kick from the red pepper flakes and bay leaf.

As vanilla ice cream goes this was nice a creamy and vanilla tasting. Having said that I don't really care for vanilla ice cream without adding toppings. On the other hand my Mom and son adore vanilla so I made this for them since I had made chocolate for the chocolate lovers in my family. It was a hit with those that like vanilla.

I think hubby and I would have liked this better with jarred spaghetti sauce instead of the ketchup and Italian seasoning. It was good be lacked a bit of flavor we thought. Also mine didn't look very appetizing after spending all that time in the slow cooker. The onions and bell peppers turned a brown color the same as the meat and sauce. It was still good served over rice and I tossed a salad to complete our meal. If I make it again I'll use some spaghetti sauce and see how we like it that way. It is nice to come home to a meal finished in your slow cooker.

Daughter made this one for us and it was a hit. You actually make in individual ramekins. Not many ingredients and easy to make no cooking required. Bursting with flavor. One to add to make again.

I was making my slow cooker bbq and realized I didn't have any bbq sauce on hand. Since I had all the ingredients for this one I decided to make a 1/2 recipe which yields a quart. It was amazing in my slow cooker pulled pork bbq. We all loved it.