NYTCB Project February – June(!) 2023: So much for monthly posts

Not only have I failed to live up to my goal of posting monthly, but to make matters even worse, I did not take a single photograph of any of these dishes, many of which were truly a feast for they eyes! I know that I will be revisiting many of them, so I will try to remember to take a shot and edit this post accordingly. Until then, happy summer and happy cooking!!

#132 Junior’s Cheesecake, 1996 (p. 822) I love this recipe for several reasons. It’s just long enough to be clear without getting too complicated. It yields a simple, flavorful cheesecake with an excellent smooth texture and a nice compact size. I don’t make cheesecake very often, because my daughter, Sophie, makes the best cheesecake in all the world, but if I need to, I will use this recipe. ⭐️⭐️⭐️⭐️⭐️ 5/5

#133 Sophie Grigson’s Parmesan Cake, 1989 (p. 70) This was a lovely surprise – salty, soft, and comforting. It was delicious served warm with soup for dinner on a chilly February night. I am eager to try the other applications described in the headnote. Overall rating: ⭐️⭐️⭐️⭐️ 4/5 (2/6)

#134 Creamy Salad Dressing, 1978 (p. 634) Creamy indeed – and tangy! I would like to experiment with this as a dressing for cabbage slaw. We used it on everyday green salads where it performed admirably. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#135 Bloody Mary, 1958 (p. 21) I am not a Bloody Mary fan, which is one reason why we foisted this on our dinner group. Full disclosure: the conditions were less than scientific with much DIY-ing and freestyling involved. Still, the consensus was that this was not the best recipe for this classic cocktail. We also learned that there are lots of opinions about what makes a good one. Overall rating: ⭐️⭐️ 2/5

#136 Fresh and Smoked Salmon Spread, 1998 (p. 72) Tasty and plentiful. We had a 14 people for a pot luck dinner with 2 other appetizers and we had a lot left over despite the fact that people really liked this. We were not sorry. It might be tasty with capers added. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#137 Coconut Oat Pilaf, 2009 (p. 681) This is a weird one. It’s in the Breakfast and Bruch chapter. I served it at a breakfast-for-dinner gathering. Reactions were all over the place. Some thought it was great, others were not so sure (My friends are very kind). Some declared it bitter, others experienced it as sweet. Some added fruit and reported it improved the taste. I am at a loss for when, where or why I would serve this again. Overall rating: ?/5

#138 Chopped Salad of Romaine, Arugula, Dill and Lemon, 2001 (p. 192) I am a big fan of chopped salads. This one did not disappoint. It was flavorful, satisfying, and made a great make-and-take dish. Next time I will use a bit less olive oil. ⭐️⭐️⭐️⭐️ 4/5

#139 Spiced Pecans, 2003 (p. 81) This is the complex, spicy cousin of the spiced nuts I have made for years. If you actually know me you know the nuts I mean. This version is wonderfully interesting without being weird. It’s super easy to make and has gotten raves each time I have served it. It is already in semi-regular rotation. It’s a keeper! Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5 (2-26)

#140 Ruth’s Oatmeal Crisps, 1992 (p. 740) A big winner! Crispy and not too sweet. This is my favorite cookie recipe from the book so far. ⭐️⭐️⭐️⭐️ 4/5

#141 Cremini Mushroom Pasta with Wilted Arugula, Goat Cheese, and Extra Virgin Olive Oil, 1999 (p. 343) Very creamy and delicious with ALOT of mushrooms. This makes more than 4 servings. Next time we will try adding anchovies. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#142 Feta Spread, 1994 (p. 70) This is a delicious dip, but too runny to work as a spread . Next time I will chop the peppers more finely and serve it as a dip with endive, celery, hefty cucumber slices, pita chips and/or Tostitos scoops. Overall rating: ⭐️⭐️⭐️⭐️ 4/5 (2/27)

#143 Brie Butter with Fresh Bread, 1983 (p. 535) This was lovely and the recipe makes a lot! I served it for a mahjong night, so it sat out for a while. Toward the end it began to separate, so next time I would not leave it out as long. Also, removing the rind from the brie – which seemed simlple on paper – proved to be an ordeal. Next time I will try this method. If you have any other suggestions, please share them in the comments. ⭐️⭐️⭐️ 3/5

#144 Lemon Cake, 2003 (p. 832) There are a lot of steps to this one, but it’s worth it! The first time I made it, I did steps 1 – 5 a day ahead. I was rewarded with a moist, oh-so-lemony cake. ⭐️⭐️⭐️⭐️⭐️ 5/5

#145 Fern Berman’s Ginger and Lentil Soup, 1996 (p. 137) This made for a sweet and comfy weeknight dinner. While it probably won’t become my go-to lentil soup recipe, I will return it it for a change of pace. As promised, it freezes well. Overall rating: ⭐️⭐️⭐️⭐️ 4/5 (2-28)

#146 Beet and Ginger Soup with Cucumber, 2001 (p. 147) If you roast the beets ahead of time, this comes together very easily, if somewhat messily. It is a terrific soup, refreshing and light with lots of flavor. Hesser relates how she created it as an “antidote to all the rich restaurant food [she]h had to eat…” In that vein, it would be great to make after Thanksgiving or a similar string of rich holiday meals. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#147 Crostini with Eggplant and Pine Nut Puree, 2002 (p. 77) This was excellent and very popular at a potluck dinner with lots of other choices. I used toasted baguette slices as the base. Make extra! Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#148 Caramelized Bacon, 2008 (p. 91) This is a great idea. I will try again, but the first attempt was less than successful. The technique involves coating bacon strips with brown sugar and then cooking them. How could this be bad? I had a hard time interpreting the instructions about how generously to coat the bacon. The result was VERY sticky. People (including me) wanted to like this, but it was too treacherous. I am sure there is a way to achieve the desired effect without endangering my guests’ fillings. I will try again before I publish a rating. Stay tuned.

#149 Jasmine Tea Rice, 2006 (p. 361) A revelation! The texture was amazingly fluffy and moist. The flavor was subtle but satisfying. It paired beautifully with the mango chutney chicken on page 495. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#150 Chicken Roasted with Sour Cream, Lemon Juice and Mango Chutney, 2001 (p. 495) For this, I used 1 pound of thin-sliced boneless, skinless chicken breast with excellent results. We enjoyed this with Jasmine Tea Rice (above) and a simple salad. Overall rating: ⭐️⭐️⭐️⭐️⭐️4/5

#151 Jordan Marsh’s Blueberry Muffins, 1987 (p. 670) This is our new go-to muffin recipe. Smashing the blueberries is brilliant. A perfect recipe! ⭐️⭐️⭐️⭐️⭐️ 5/5

#152 Eli Zabar’s Egg Salad Sandwich, 2011 (p. 398) I am something of an egg salad snob, and this is one of the best I’ve had. The dill was perfect. It is best eaten right away. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#153 Clementine’s Tuna Macaroni Salad, 2006 (p. 455) This is magical stuff. I have already made it at least 3 times for different occasions and it was devoured quickly every time. The cornichons and chow-chow are brilliant additions. I am thinking of adding hard-boiled egg whites to future versions. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#154 Chicken Wings with Oyster Sauce, 1979 (p. 475) Chicken wings are not my thing, but even the wing-lovers around here agreed that these were not great. Overall rating: ⭐️⭐️ 2/5

#155 Warm Eggplant Salad with Sesame and Shallots, 2006 (p. 200) This was just OK as a salad, but I was inspired to try it as a vegetarian entree by mixing the eggplant and dressing with brown rice. This produced a flavorful and comforting – if somewhat visually underwhelming – concoction. The dressing was delicious and could definitely be put to other uses. Overall rating: ⭐️⭐️⭐️ 3/5

#156 Charlie Bird’s Farrro Salad, 2013 (p. 201) This was a satisfying and surprising side that transcends seasons. Since I cannot eat pistachios, I made half with (for the purposes of science) and half without (to avoid hospitalization). Both were very good! Next time I will try substituting pine nuts so that we can all eat the same thing. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#157 Saffron Rice with Pine Nuts, 1985 (p. 328) This was an excellent – and pretty quick – weeknight side dish. We enjoyed it with Flattened Chicken. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#158 Flattened Chicken Thighs with Roasted Lemon Slices, 2016 (p. 515) This was a fun one! I make a half batch and was pleasanlty surprised at how easy it was. The recipe looks intimidating, but that’s moslty because it is very clear and exact. Many of the steps can be (and were) done ahead of time. This paired well with Saffron Rice with Pine Nuts. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#159 Butter Chicken, 2014 (p. 514) This one did not come out the way I had hoped (sorry, Book Squad). The sauce was very good, but the chicken itself was a bit rubbery. The recipe is vague on the question of whether to reomove the chicken skin. Looking back, I’m convinced I should have removed it. I will give this one another try, but for now I’m giving it ⭐️⭐️⭐️ 3/5

#160 Breaded Chicken Breasts with Parmesan Cheese, 1987 (p. 480) I have been pleasantly surprised by the number of excellent weeknight dinners we have enjoyed from this collection. This is recipe is one of the best. Solid recipe that pleased everyone. It took a bit longer to cook than was indicated. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#161 An Incredible Date Nut Bread, 1977 (p. 703) Simple, delicious and very satisfying. The outside is wonderfully crispy. It literally melts in the mouth! ⭐️⭐️⭐️⭐️ 4/5

#162 Baked Chickpeas, 1999 (p. 295) We had these as a side dish with steak they were delicious. Then they were delicious the next day on a salad. We soaked the beans for more than 24 hours, baked them covered for 50 minutes and then uncovered for another 10-15. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#163 Chifonnade Salad, 1898 (p. 171) I was not able to find curly endive or decent roma tomatoes at my grocery store, so I substituted baby arugula and quartered grape tomatoes with good result. The old-timely dressing technique was new to me, but it produced a rich and delicious dressing that really pulled this all together. I am looking forward to pulling this one out again. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#164 The Cuke, 2006 (p. 38) Easy-to-make, refreshing, potent. Everything I like in a cocktail. I predicit this will be making many future appearances. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#165 Beet Tzatziki, 2006 (p. 88) You should make this to experience it’s outrageous pinkness if for no other reason. Luckily, it tastes good too. I served it with multi-grain crackers, but it would work well with other dippable things. It was a very nice starter on a summer night. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#166 Via Carota’s Insalata Verde, 2019 (p. 205) I loved this dressing! The large leaves make an impression, but were kind of intimidating to eat. Also, it was a challenge to obtain all of the various lettuces called for. I liked the simplicity of the salad and the fact that I could prep all the parts ahead of time. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#167 Jean Yves Legarve’s Spaghetti with Lemon and Aparagus Sauce, 1986 (p. 329) This is light and summery and makes more than the recipe indicates. Practically perfect in every way. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#168 Eggplant Involtini, 2003 (p. 256) This is one of those dishes that seems intimidating (at least to me), but that is made completely managageable by a well-written recipe. It came together easily and was delicious and fancy-feeling. I can’t wait to make (eat) this again! Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#169 Dick Taeuber’s Cordial Pie, 1975 (p. 874) I just lover the story and the idea behind this pie, which reminds us that any good recipe is just a formula that we can creatively alter if we understand the underlying ratios. I attempted the chocolate-mint version of this, learning in the process that 70’s style liqueurs are not easy to find. The filling did not thicken much. on the stove, to the point where i feared the thing would not come together at all. As I result I semi-abandoned it in the fridge only to discover that it had semi-solidified. I rescued it just in time, although unfortunately there were a few lumps as a result of my negligence. If you attempt this one, do heed the warning about leaving it in the fridge too long. The finished product was strange and boozy – which is not completely bad.

#170 Strawberry Ice Cream, 1941 (p. 774) Just. Excellent. Fresh, creamy and easy to make! I’m finally feeling good about buying that ice cream machine. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#171 World’s Best Chocolate Cake, 2017 (p. 840) While this was a perfectly good cake, I can’t say that it lived up to it’s hyperbolic name. I used bittersweet chocolate and made the ganache. It was devoured enthusiastically and made a lovely birthday/ Father’s Day dessert. ⭐️⭐️⭐️⭐️ 4/5

#172 Slow Cooker Pork Tacos with Hoisin and Ginger, 2015 (p. 606) The meat is very good, but the slaw is the star of this one! It made a tasty, unconventionally-seasoned taco dinner and – as suggested -rice bowls for lunch the next day. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#173 Cucumber-Goat Cheese Dip with Radishes and Scallions, 1993 (p. 70) The taste was great for a dip, but the consistency was more like a salad dressing. I am inclined to follow Hesser’s advice and use it that way with a romaine salad. Even after chilling the “dip” was still very runny. I would rate the flavor as a 5 and the consistency 2.5. for an average of ⭐️⭐️⭐️ 3/5 (6/16)

NYTCB Project January 2023: Launching Year 2

So many sticky notes! … And after a year there are quite a few sticky pages as well.

Maybe it’s because I am still riding the new-year energy, but I am happy to be posting just a month’s worth of recipes this time. Having reflected on the first year, I have decided to make my goal a more manageable minimum of 3 new recipes per week. We were away for a week in January, so we only managed 9 this month. Hopefully, it will average up over the course of the year. I also hope to post at least once a month. We’ll see how that goes!

I am grateful for the interest so many have shown in this project. As promised, here are some reflections as we head into the second year of this adventure:

On the book itself: I continue to be awestruck by the time, energy, and expertise Hesser and her team brought to bear. I am so grateful to them for bringing this book into the world. One of the reasons I chose this book is that it represents the work of many, many chefs, cooks, and recipe-writers, many of them non-professionals. That, and the fact that the age of the recipes spans more than a century, makes this an extremely eclectic and varied collection. This variety comes with challenges. Despite Hesser’s extensive editing, recipes are inconsistent in their level of specificity. Many recipes use terms like “small” or “large” in lieu of measurements. Words like “thick” (how thick?) and “cooked” (how cooked?) have generated some anxiety. I am a pretty experienced cook, so I have managed, but I think this presents some unnecessary difficulty for beginners. The lack of photos is a blessing and a curse. The book is huge as it is. Adding a lot of photos would have made it unmanageable (and unliftable!) However, there have been times when I wished I had a visual for reference. Overall, I am still in love with this amazing volume, even if I find myself talking back to it sometimes. It truly contains multitudes.

Stuff we have purchased: I have had some questions about what, if anything, we have had to buy especially for the project. The short answer is “a lot”. Here is a partial list:

• an ice cream maker
• a mandoline
• 2 kinds of special mustard
• a lifetime supply of juniper berries
• a pastry cutter (and then I found the one I had taken when we cleaned out my mom’s house, so if you need one I have an extra)
• several cake pans, a cake “keeper”, an offset icing knife, and a package of cake testers ( I have spent my life until now avoiding cake-baking)
• 2 frozen rabbits
• 4 kinds of olive oil
• a food mill
• a metal “kitchen” ruler
• a coffee grinder that I use just for spices
• an unreasonably large jar of Chinese sesame paste
• quark (look it up)
• a panini press
• 3 kinds of olives I had never heard of
• soooo. much. butter.

I’m sure that list will continue to grow. In the meantime, here are the recipes we made for the first time in January. As always, I am indebted to my numerous, often involuntary, tasters. Stay warm and happy cooking!

#124 Warm Cabbage Salad with Goat Cheese and Capers, 1990 (p. 181) This is my favorite kind of recipe: Quick to make, but complex, interesting, and delicious. It is notable that everyone in the family went for seconds – not the norm around here for cabbage-based dishes. It is excellent warm, but also very good cold the next day. I will make this again (and again) Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#125 Cauliflower Soup with Cremini Mushrooms and Walnut Oil, 2001 (p. 147) This simple soup was flavorful and satisfying, if not very visually appealing. Overall rating: ⭐️⭐️⭐️ 3.5/5

#126 Black Bean Soup with Salsa, 1987 (p. 129) This soup had amazing flavor, inspiring SAH to deem it “heavenly”. In the book, this soup is paired with the Jalepeno Corn Bread Muffins we made back in December. While we didn’t make the two together this time, I would definitely do so in the future. They would complement each other very well. This soup has much to recommend it, but it had a huge amount of liquid, which made the consistency a bit strange. I double-checked the recipe to make sure I had used the right amount. We ended up draining off a good deal of the broth to use as cooking liquid for rice. Overall rating: ⭐️⭐️⭐️ 3/5

#127 Pumpkin-Black Bean Soup, 1986 (p. 127) It’s true! We love black bean soup around here. This recipe did not disappoint. In contrast with #126 the texture is thicker and “softer” and the flavor profile is less traditional. Despite the fact that the pumpkin gets top billing, it is very much in the background. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#128 Georgia Pecan Turkey Salad, 1998 (p.487) This was an excellent way to use the leftover Turkey breast we’ve had hanging around in the freezer since Thanksgiving. It was tasty and fun, more so because the combination of sweet pickle relish and celery salt reminds me of the way my mom used to make tuna salad. This was delicious on freshly baked buttermilk biscuits. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#129 Old South Buttermilk Biscuits, 1949 (p. 698) This recipe had me asking myself (out loud), “Why don’t I make homemade biscuits more often?” These were crispy on the outside and wonderfully soft and flaky on the inside. Yum! Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#130 White Bark Balls, 2007 (p. 755) These were a bit of a disappointment, both in terms of how the recipe was written and how they turned out. Don’t get me wrong, the combo of Rice Krispies, peanut butter, and white chocolate could not be all that bad, but tthe flavor and texture were blander than expected. Also, despite the fact that I made them the exact size specified (I used the ruler referenced above.), the recipe yielded only 20 balls. If I make this again (and I might…) I will attempt to make them smaller, which will almost certainly improve the overall result. Unanimous rating: ⭐️⭐️⭐️ 3/5

#131 Marina Anagnostou’s Spanakopetes (Spinach Triangles), 1978 (p. 64) and #132 Mediterranean Lentil Salad with Lemon–Thyme Vinaigrette, 1993 (p. 291) I paired these as a vegetarian dinner for my patient and supportive book group. We had read Call me Athena: Girl from Detroit by Colby Cedar Smith, so I was going for a Greek-ish theme. Both dishes were tasty and satisfying without being too heavy. I still don’t love working with phyllo dough, but the instructions for the spinach triangles were excellent and the result was visually pleasing as well as delicious. The lentil salad serves more than the recipe indicates. I have since doubled it and taken it to a potluck for 30 people. Overall rating for both: ⭐️⭐️⭐️⭐️ 4/5

NYTCB Project June – October 2022: It’s Been Awhile!

So much for counting the weeks… It’s been an eventful summer and fall with kids moving in and out, home improvements, and the resumption of many activities that were paused due to the pandemic. This project continues, albeit with a few more breaks than before. The original 5-year timeline may be overly ambitious. Time will tell. On the bright side, we have been able to share our experimental creations with a wider audience. During the warmer months, we leaned heavily on the salad chapter, took advantage of our new grill, and made a lot of things with zucchini (Amanda Hesser must really like zucchini). More gatherings meant more chances to concoct some sweet treats as well. Here’s some (most) of what the Rehfwitzim have been cooking since Memorial Day:

#73 Spicy, Garlicky Cashew Chicken, 2007 (p. 509) So. So. So. Good. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#74 Lemon Cheese Pie, 1963 (p. 870) The flavor was excellent, but the filling did not set. It may be due to my timidity in cooking the custard and/or my mediocre meringue skills. I loved a lot about this recipe, including the delightfully tangy crust. I will definitely retry this one. Rating: 🤔 Inconclusive.

#75 Chocolate Caramels, 1881 (p. 730) If you’d like to spend the better part of an hour stirring a pot of hot sugar, only to end up with a weirdly-flavored substance that threatens to ruin a lot of expensive dental work, then this recipe is for you. As I stirred and stirred, my sympathy was directed toward the cooks of 1881 who did not have an audiobook to divert them during this tiresome chore. My friend, Sarah Chisholm, who had the misfortune of being one of the taste testers on this one, theorized that molasses is different now (worse) than in the 19th century, which would partially explain this situation. But only partially. Overall rating: ⭐️ 1/5 (Keith said it “wasn’t that bad”. Dear, dear Keith.)

#76 Joyce Goldstein’s Pickled Salmon, 1988 (p. 422) I had my doubts about this one, but it turned out to be a gem. This is a perfect example of why it is good to cook an entire book. I would probably have skipped this otherwise and that would have been a shame. I halved the recipe and still had lots of salmon to play with. We tried it on toasted pumpernickel with mayo, on a green salad, and with Spinach Artichoke Pasta. In every case, it was delicious. This would make an excellent brunch dish. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

50’s Appetizer Trio: #77 Cucumber Sandwiches, 1958, #78 Egg and Olive Canapes, 1959, #79 Florentine Dip, 1959 (pp. 57-59) All of these were fun, tasty, and relatively easy to make. It is hard to find Bermuda onions in 2022, so I substituted a Vidalia onion in the cucumber sandwiches with good results. I used Pepperidge Farm Very Thin white sandwich bread for both the sandwiches and canapes and served the dip with vegetables. The dip was wonderful and would go well with chips or crackers. Overall rating for sandwiches and canapes: ⭐️⭐️⭐️⭐️ 4/5 if you’re in the mood for mayo. For the dip: ⭐️⭐️⭐️⭐️⭐️ 5/5

#80 The Best Spinach Dip, with Chipotle and Lime, 2007 (p. 88) This refreshing take on an old (gooey) favorite works well as a dip and also makes an excellent sandwich spread. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#81 Garden Minestrone, 1973 (p. 118) This one was just OK, but has promise with a few changes. The onion slices were too big (Perhaps I misunderstood the directions) and overall it didn’t exactly work texture or flavor-wise. The amount of lima beans seemed excessive, but I am not a big fan of lima beans… Overall rating: ⭐️⭐️⭐️ 3/5

#82 Italian Salad, 1958 (p. 175) This salad made frequent appearances all summer. It is well-balanced and interesting without being weird. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#83 ‘Ino’s Tuna with Black Olive Pesto Panini, 2003 (p. 393) We had never made panini before, so this was a lot of fun. I like the fact that we almost always have the ingredients for this in our pantry/freezer, so it could be an easy weeknight supper. We used Kalamata olives, but I am eager to try making this again with Gaeta olives now that I have located them. It was a bit oily, so I may cut back on the olive oil in the pesto as well. Overall rating: ⭐️⭐️⭐️ 3/5

#84 Poisson a L’Huile (Salmon with Sauternes and Olive Oil), 1874 (p. 407) This was yummy, but very rich and filling. My advice is to put more vinaigrette on the fish than you think you need. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#85 Salmon Salad, 1881 (p. 410) We took the author’s advice and used the leftovers from the Poisson a L’Huile to make this. This salad had very good flavor, but there seemed to be more liquid than was necessary. We may need to try this again… Overall rating: ⭐️⭐️⭐️ 3/5

#86 Shredded Brussels Sprouts with Bacon and Pine Nuts, 1990 This is a terrific side dish that also makes a great salad topping the next day. This is destined to make an appearance again soon – probably at Thanksgiving. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#87 Green Bean Salad with Savory Topping (p. 175) This one still has us scratching our heads. It is basically a bean salad with egg salad on top. Both salads were tasty, but the combination was just OK. It also seemed like a lot of dressing for the beans. If I make this again (and I might) I will cut the beans into smaller pieces. I admit that I didn’t marinade the beans as long as the recipe called for, which surely affected the final result. Overall rating: ⭐️⭐️⭐️ 3/5 (maybe 2.5/5)

#88 Baked Mushrooms, 1877 (p. 214) This fresh, simple side dish was a great companion for steak or grilled chicken. Felt more like something from 1977 than from 1877. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#89 Chopped Salad with Lemon Zest Vinaigrette, 1998 (p. 185) This is another instant favorite. We found it necessary to make some modifications, but the recipe is forgiving and never failed to impress. When we couldn’t find watercress, we used a mixture of chopped baby spinach and baby arugula. We also subbed halved grape and/or cherry tomatoes for the whole tomatoes. The real star is the dressing, which is simple, fresh, and interesting. As a bonus, it is a good salad to make-and-take. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#90 Dock’s Coleslaw, 1999 (p. 188) A tasty and interesting take on traditional cole slaw. When I make it again (and I will) I will ease up on the caraway and celery seeds. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#91 Chocolate Ice Box “Cake”, 1948 (p. 797) We made this for KLH’s birthday and it was a lot of fun. I accidentally added the vanilla with the sugar before whipping the cream, but no harm was done. The hardest part was locating the chocolate wafers in the grocery store. I finally found them not, as I had expected, with the cookies, but with the ice cream toppings.🤔 To make it a little more special, I grated some chocolate on top. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#92 Spoonbread Potato Salad, 1997 (p. 291) This is a near-perfect classic potato salad recipe. It takes some time to make, but it is worth it. So so so good. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#93 Thai Beef Salad, 1994 (p. 562) We served this with the Pad Thai-Style Rice Salad and it was excellent. We used mini-cucumbers, which were a nice size. Make sure to slice the meat very thinly. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#94 Pad Thai-Style Rice Salad, 2008 (p. 365) This excellent dish would be great for a potluck. It also makes the best lunch leftovers ever. This will become part of the regular lunch/dinner rotation going forward. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#95 Potato Salad with Beets, 1878 (p. 274) Although the vivid color is somewhat disconcerting, this interesting and flavorful take on potato salad was an excellent companion to grilled chicken and steak. Pickling the beets adds a satisfying degree of complexity. Despite what the book says, this recipe serves more than 4 – more like 8 – people. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#96 Bademaiya’s Justly Famous Bombay Chile and Cilantro Chicken, 1998 (p. 486) Just. Amazing. This is easy to make and yields simply wonderful results. The sauce would be excellent with lots of other fish, chicken, and vegetable dishes as well. I used a coffee grinder to grind the spice mixture. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️5/5

#97 Zucchini and Vermouth, 1984 (p. 227) This recipe reminded me why I am doing this wacky project. If I weren’t, it is almost certain that I would have bypassed this recipe. I am SO glad I didn’t. It is not possible to describe the way that this quick and simple technique completely transforms the flavor and texture of what I must admit, is not my favorite vegetable. If you only make one recipe from this book, it should probably be this one. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#98 Lemon-Garlic Kale Salad (p. 201) I made this for the first time 6 weeks ago and since then I have made it at least 4 more times and have served it to over 100 people in all. Without exception, it has gotten rave reviews, even from kale-haters. Again, the secret is the dressing. If possible, use a better-than-average olive oil. It is great for lunch the next day. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#99 Baked Zucchini with Herbs and Tomatoes, 2001 This is a good use of summer produce. The flavor was nice, but there was a lot of oil. Next time I will try cutting back a bit. Overall rating: ⭐️⭐️⭐️ 3/5

#100 Trenette, Fagiolini, e Patate al Pesto (Pasta, Green Beans and Potatoes with Pesto), 1997 (p. 340) This one did not work well for us. The proportions seemed off and the potatoes added a strange texture to what would otherwise have been a perfectly fine pasta dish. I will, however, adopt the practice of heating the bowl before using it to toss the pasta with the sauce. Pure genius. Overall rating: ⭐️⭐️ 2/5

#101 Shirley Estabrook Wood’s Zucchini Bread, 1981 (p. 705) This simple recipe makes a good (not great) zucchini loaf. It smelled better than it tasted. Overall rating: ⭐️⭐️⭐️ 3/5

#102 Salmon and Tomatoes in Foil, 2001 (p. 439) While this recipe produces an attractive and tasty dish, the result does not justify the waste (of time and materials) involved in wrapping each filet with foil and then unwrapping it all 5 minutes later. I can see doing this if you want to prepare the fish ahead of time, but that is not what we did. Overall rating: ⭐️⭐️⭐️ 3/5

#103 Saltimbocca, 2001 (p. 579) I’m pretty sure this was the first time I had ever cooked veal. Also, due to the lack of illustrations, there was some guessing involved in how to put this together. All in all, it turned out pretty well. It was very rich and I remembered that veal is not my favorite in terms of flavor, but it was fun and different and it felt fancy, so that’s all good. Overall rating: ⭐️⭐️⭐️ 3/5

#104 Chocolate Dump-It Cake, 2002 (p. 832) We made this for SAH’s birthday and it may become our family birthday cake as it has in the author’s family. Easy, moist, just dense enough with an interesting easy-to-make icing – what’s not to like? Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#105 Whole-Grain Banana Yogurt Muffins, 2018 (p. 687) After a grocery-delivery miscommunication resulted in the delivery of 7 BUNCHES of bananas in place of the 7 bananas I had ordered, we went looking for all of the banana recipes (see below). I’m so glad we found this one. While I don’t make as many muffins as I did when I had little kids, I will definitely be making these again and they will likely become my go-to. Flavorful, moist and just sweet enough, they are nearly perfect. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#106 Banana Tea Bread, 1947 (p. 697) In the wake of the Bananavalanche of 2022, we prepared this and froze it until October. It froze well and made a perfectly nice banana loaf, but it will not replace my regular banana bread recipe. Overall rating: ⭐️⭐️⭐️ 3/5

#107 Cream of Carrot Soup, 1974 (p. 119) This is as much a potato soup as a carrot soup. While the technique for this exceptionally creamy soup is labor- and dirty-dish-intensive, the result is wonderful. I sipped – and then greedily swallowed – mine hot from a mug on a chilly late-October evening, but I can see how it would also be delicious cold. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#108 Chocolate Guinness Cake, 2004 (p. 834) Unlike the Guinness brownies I made one long-ago St. Patrick’s day, this confection is delicious. Not-too-sweet and with a pleasing caramel undertone and just the right amount of topping (not quite icing, not quite frosting). As the author says, it is best eaten the day it is made. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

NYTCB Project Weeks 6 and 7: Jackpot!

Butternut Squash and Cider Soup: Pretty, but didn’t make the cut. 😞

Out of these 6 recipes, 5 will definitely make it into our permanent repertoire.

#22 Almond Cake (p. 829) This simple, delicious, melt-in-your-mouth delight did not look too promising when it came out of the oven. Powdedered sugar helped. I’m not a great baker and had never made a cake recipe using the food processor, so my confidence was low. Fortunatley, Amanda Hesser and her mother-in-law (the author of this masterpiece) knew what they were doing. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#23 Steamed Fish with Thyme and Tomato Vinaigrette (p. 425) Although we made this on a winter evening, its fresh, lively flavor reminded us of warmer weather. This recipe works great on a weeknight, especially if you were to make the vinaigrette ahead of time. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#24 Roasted Cauliflower (p. 248) This is not so much a recipe as a technique. We roast cauliflower all the time with various seasonings, our go-to being salt, pepper and olive oil. What makes this different – and it was a game-changer for us – is slicing the cauliflower. The change in texture and flavor due to increased carmelezation created at least one cauliflower convert in our family. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#25 Butternut Squash and Cider Soup (p. 135) I admit that I am ambivalent about squash soup. This was not the best we have made. It did evoke Thanksgiving flavors as the author’s note suggests. Perhaps it was the cider we chose, but the flavor was somewhat flat. Not bad, but not great either. Unanimous rating: ⭐️⭐️⭐️ 3/5

#26 Drunken Beans (p. 290) We ate these over rice with the Staff Meal Chicken (#27) Just. Perfect. The texture and flavor were all that you want in a warm, comforting pot of beans. Overall rating ⭐️⭐️⭐️⭐️ 5/5

#27 Staff Meal Chicken with Salsa Verde (p. 499) This is one of those recipes that has you scratching your head when you are making it, but makes perfect sense when you put it in your mouth. It worked very well as a weeknight dinner. We marinaded the chicken overnight and just popped it in the oven. Leftovers are wonderful in salads, sandwiches, bowls, etc. Due to time and ingredient limitations, we did not make the salsa verde. We used our go-to Mrs. Renfro’s Green Salsa, which was great as always. I’m sure we will make this again and will give the homemade salsa a try. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

Replays: Dried Apricot, Cherry, and Cranberry Infusion is becoming a regular thing. Just perfect on a cold Friday night.

NYTCB Project Weeks 4 and 5: Comfort Food Galore!

Oliver Clark’s Meatloaf – strange and delicious

#15 Brownies (p. 732) These brownies have a perfect, slightly crusty top and are very moist and rich. They are less caky than other brownie recipes we have tried. We made them without nuts. We learned to separate the edges from the pan before turning the brownies out. We doubled the first batch and used 13×9″ pan. We ended up remaking these a week later because they were so good! Overall rating: ⭐️⭐️⭐️⭐️⭐️5/5

#16 Golden Winter Puree (p. 235) I just love the look of this dish. It’s like a little patch of sunshine on your plate. It was an excellent alternative to mashed potatoes. We will be making this simple and tasty dish again for sure! Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#17 Winter Slaw with Lemon-and-Orange Dressing (p. 183) This crunchy, refreshing salad came together quickly and is a nice alternative when salad ingredients are looking sad at the grocery store. It was a treat to have something so light with all of the richer, heartier dishes we tried this week. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#18 Italian Beef Stew with Rosemary (p. 543) This is definitely a weekend recipe. The toast under the stew is delicious, but I wonder if it really needs butter. Next time I will try it with my standard garlic toast recipe next time, which calls for olive oil. We cooked this longer than recommended with excellent results. We doubled the recipe and used top-round roast. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#19 Pasta with Vodka (p. 327) Another insanely simple pasta recipe with very satisfying results. We made it on Friday night after a busy day. It was a wonderful way to start the weekend. Overall rating ⭐️⭐️⭐️⭐️ 4/5

#20 Pasta and Bean Soup (p. 153) This may be my favorite so far! Perfect on a chilly night. This is a relatively simple soup with complex flavor and a comforting texture. The rosemary is a brilliant addition! Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#21 Oliver Clark’s Meatloaf (p. 572) This may be the weirdest and most wonderful meatloaf recipe we have ever tried. It takes a while to pull it together, but it’s worth it. It also yields a pretty gigantic meatloaf, serving 8 easily. Our result was delicious, but a bit crumbly. Next time, we will compress the mixture more thoroughly before cooking and try adding the bacon a bit earlier (45 minutes or so) to allow it to finish cooking on the meatloaf while not overcooking the loaf. Overall rating: ⭐️⭐️⭐️⭐️ 4/5 (SAH deducted a point due to the recipe’s negative climate impact – there is a lot of meat in this loaf!).

Replays: We made Tarragon Sheet Pan Chicken, Perfect Batch of Rice, and Dried Apricot, Cherry, and Cranberry Infusion again. They did not disappoint!

NYTCB Project Week 3: Still No Pictures

What’s wrong with me? Luckily, there will be about 200 more chances for me to get it right.

#9 Jamie Oliver’s Chicken in Milk (p. 516) Good tender chicken, but not as flavorful as we hoped. Perhaps we will use a slightly smaller pan next time. Definitely worth revisiting. Overall rating: ⭐️⭐️⭐️ (3/5)

#10 A Perfect Batch of Rice (p. 326) This is aptly named. We had it with Jamie Oliver’s Chicken in Milk and Wilted Chard with Pickled Onion (Week 2). Overall rating: ⭐️⭐️⭐️⭐️ (4/5)

#11 Spice Krinkles (p. 736) Lovely flavor and texture. They melt in your mouth! The baking time in our oven was 6 minutes. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ (5/5)

#12 Salted Chocolate Chunk Shortbread Cookies (p. 761) These are very tasty, even though we did not have Demerara sugar. We used light brown sugar instead. Crisp, salty, with just the right amount of chocolate. The dough was easy to work with and the results were consistent. Overall rating ⭐️⭐️⭐️⭐️ (4/5)

#13 Turkish Split Pea Soup with Mint and Paprika (p. 138) Let me start by saying I don’t love split pea soup, and I was the only taster. Even so, I liked this better than most other split pea soups I have tried. The mint and paprika are a lovely, warm combination. It was even better the next day. I did not try it with greek yogurt as suggested. We may revisit this one. ⭐️⭐️⭐️ (3/5)

#14 Dried Apricot, Cherry, and Cranberry Infusion (p. 42) Everything good about mulled cider without the weird aftertaste. Easy, delicious, warm, and cozy. We enjoyed it on a frigid Friday night with popcorn. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ (5/5)

NYTCB Project Week 2: Comfort and Joy

This is the week my book group got roped into the project. They will be eating a lot of recipes from this book! I need to remember to take photos of the actual food 🤦🏽‍♀️

#5 Mulitgatawny Soup (p. 113) Lots of ingredients. Lots of steps. It was tasty and satisfying on a cold night and even better the next day. As suggested, we purchased frozen coconut from a Southeast Asian grocery store. Overall rating: ⭐️⭐️⭐️⭐️ (4/5)

#6 Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions (p. 517) Another simple, yet delicious recipe. Prepped chicken the night before. Nice enough for company, but easy and fast to prepare. The family and the book group all loved it. Overall rating: ⭐️⭐️⭐️⭐️⭐️ (5/5)

#7 Italian Roast Potatoes (p. 301) This is the new (to me) roasted potato recipe I didn’t know I needed. Went beautifully with the sheet pan chicken. Crispy on the outside and creamy on the inside! Overall rating ⭐️⭐️⭐️⭐️⭐️ (5/5)

#8 Wilted Chard with Pickled Red Onion (p. 261) My intention was to serve this with the sheet pan chicken and potatoes, but we ended up making it later in the week. The onions were absolutely delicious. We prepared them the night before. There were “extra” onions, which we used in a salad the next day. Amazing and very easy to prepare! Overall rating: ⭐️⭐️⭐️⭐️⭐️ (5/5)

NYTCBP Week One: Diving In!

This was our first week back to work/school, so we chose recipes that looked fun and quick.

#1 Faki (Greek Lentil Soup)(p. 121): I seasoned this with mint, parsley and bay leaf. An easy recipe that yields a generous amount of soup. Reviews were mixed. PGR rated it 5/5, KLH rated it 3.5/5 and SAH rated it (2/5). All were comparing it to our standard Rehfwitz Lentil Soup. Overall Rating: ⭐️⭐️⭐️ (3/5)

#2 Midnight Pasta with Garlic, Anchovy, Capers and Red Pepper (p. 367): So fast. So delicious. So simple. We love that it can be made with things we have on hand all the time. SAH thinks it would be good with added protein. Overall rating: ⭐️⭐️⭐️⭐️ (4/5)

#3 Salmon in Parsley Sauce (p. 429): Very quick and easy, made with accessible ingredients. Perfect weeknight dinner. We cut the recipe in half for the 3 of us. Overall rating: ⭐️⭐️⭐️ (3/5)

#4 Coconut Hot Chocolate (p. 42): An interesting dairy-free take on hot chocolate. We had it for dessert after services. We made this without adding egg yolk or extra milk. It was very rich and yummy. We split the recipe 3 ways and it was plenty for each of us. Overall rating: ⭐️⭐️⭐️⭐️ (4/5)