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Honey Mustard Broccoli SaladI loved this salad and it will likely show up often in our dinner rotations. I am not the biggest lover of parsley and my market was out of it when I was there, so I left it out and didn't find the salad lacking at all.1 like Can’t Like Unlike Like 1 like
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1 like Can’t Like Unlike Like 1 likeSecrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooksby Adam Roberts
As soon as I got this cookbook, I sat down and read it cover to cover. It's filled with recipes I'm dying to try and really great tips from some of the best chefs in the country. Perhaps my favorite aspect of the book is that he presents the recipes to us from his home kitchen. It's not one of those books with recipes straight from the kitchen of a 4 star restaurant, but one where modifications were made due to the fact that they were being prepared by a home cook.
- Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooksby Adam RobertsLentil Soup with Sausage, Chard, and GarlicI made this soup when it popped up on SmittenKitchen a few months back. Both on that blog and in the book, they tout the specialness of the garlic oil and I ran out of time and did without. that being said, this soup is really fantastic. It's utter perfection for a cold, rainy (or snowy!) night. Though, next time I make it, I'll put on my big girl pants and do the garlic oil, as I'm sure it takes it from fantastic to phenomenal.
- Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cookingby Heidi Swanson
Shesta voted for:Quinoa and Corn Flour CrepesThese are so amazing and decadent - truly a must try recipe from this book! While I really (truly) love the crepes, the show stealer is the Chile de Arbol sauce. this stuff is a condiment must have in my fridge now. We've made it both with olive oil and ghee, and I have to say I like the olive oil version better because I keep them in the fridge and the ghee version gets really hard and separates.
5 likes Can’t Like Unlike Like 5 likesand commented on:Agua de JamaicaI make this all the time. It seems like a very girly sort of drink (it is pink, after all), but every time I make it, I can barely snag a glass because my guy loves it so much! Last time I made it, I threw in a cinnamon stick and it was lovely. 3 likes Can’t Like Unlike Like 3 likes 
Apricot Breakfast CrispI made this one late night after I got the book - I knew we would appreciate it the next morning over yogurt (we did). I subbed the apricots for Honey Crisp apples and pecans for almonds. I also did the option of a mixture of AP flour and WW, but next time I'm going to try all WW, as I didn't notice it in there at all with the half mixture. This was delicious and will likely become a part of the breakfast rotation in the winter months.
The one thing I would change/suggest is to cut down the sugar on substitutions - I used the written 1/3 cup in the topping and the 2 tbsp. in the fruit, and it was too sweet for me to consider a breakfast item. If I make it again with Honey Crisps, I'll cut the sugar by 1/3 to start and see where that takes me.Apple Cider CaramelsRarely does a sweet recipe tempt me over a savory one, but these caramels are whatever is better than the cat's meow. Deb put them up on her website in the fall before her book came out and I knew I had to try them. I did, I shared, they disappeared. I made them again (see above for the result). Then I made them one last time for Christmas treat bags at work, and was bombarded with pleas for the recipe.
Living in Seattle, it would be some sort of weird decision not to make these with our favorite locally produced Honey crisp Apple Cider (swoon). By the third batch, I was able to make it with all locally produced ingredients (thank you San Juan Island salt producers) except the sugars and the cinnamon and I have to say, it is worth it if you can swing it. Mostly, these need to be made. It's like Deb is a mad scientist who found a way to take fall and combine it with crack - so full of apple, but with the buttery finish you want from a caramel.
5 likes Can’t Like Unlike Like 5 likesVermouth Mussels with Tarragon Oven FriesI made this last night and it was a hit with my fiancée and our friend. I followed the recipe pretty faithfully, and will cut down the amount of shallot next time. I am not an onion lover (read, I hate them and am trying to incorporate them into more things slowly to force myself to like them because hating onions is a hindrance in the kitchen) so the shallots were really overpowering for me. For the onion lovers at the table, it was perfect.
As much as I love mussels, the real gem of this recipe is the tarragon oven fries. I've tried making oven fries many many times and always get limp, sad, oily little things. But her technique in the book is now my go-to. Even for you vegetarians, this recipe is worth a second peak for those fries!
I served them as a meal for 3 people with some bread and a side of forbidden rice, which paired nicely with the leftover broth.- Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooksby Adam RobertsChicken with Rosemary, Fennel Pollen, and Balsalmic-Braised RadicchioMy decision to make this the first recipe I tried from this cookbook is all Delancey's fault. It's a neighborhood pizza spot in Seattle that prompted me to try braised radicchio for the first time and I fell in love. I made this recipe exactly as the recipe called with the exception of the fennel pollen, as I do not have any on hand at this point - hopefully this spring I can rectify that with some foraging, as fennel is abundant up here in the Pacific Northwest.
The chicken ended up being the most moist roasted chicken I have ever prepared and the rosemary flavor really came through. It permeated the meat and was the perfect touch - not overbearing, but definitely there. In the recipe, Adam stresses how delicate the fennel pollen is and I can definitely see it being a lovely accented flavor to the chicken.
The balsamic braised radicchio was pretty good, but would have been better had my execution been better. Mine wasn't cooked quite all the way through, but I added some parmesan shavings to the final product (thank you, Delancey!) and I feel that is a must, as it adds a nice nuttiness to the sharp balsamic. 
Wok-Fried Mussels with Sake-Ginger ButterI've had this cookbook for years and didn't try this recipe until last summer (2012), but once I did I promptly made it 4 or 5 more times in about a month and a half period. It takes a little more time than your typical mussels recipe, but only by minutes. If you want a taste of Seattle in the summertime, but can come out, make these mussels. 2 likes Can’t Like Unlike Like 2 likes- I'm pretty new to this forum, but have decided April will be the month I stared cooking along with y'all and I have recently purchased Vegetable Literacy as well. So, that would be a welcome choice in my book;) 1 like Can’t Like Unlike Like 1 like
- Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchenby Heidi Swanson
- Walnut-crusted Wild Salmon with Edamame MashI made this recipe when it was posted on the site before (around the same time?) the cookbook came out and we really liked it. The mash was definitely the big hit - the mint is a DEFINITE must with this as it just adds a mice bit of freshness that rounds the whole thing out. Next time I make this, I will be sure to add a bit of salt to the fish, as it was a tad on the under seasoned. 3 likes Can’t Like Unlike Like 3 likes
Yes it is! I'm pretty sure it's the first time I've ever felt "cool" when geeking out to the extreme.No likes Can’t Like Unlike Like No likes
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The first of David Chang's new food quarterly, this is not a food magazine for children or the faint of heart! This issue is centered almost entirely on Ramen, with a short section dedicated completely to Egg. This is a foodie's dream find - it's hardcore, intense, and completely obsessive. Not only is it an in-depth discussion of food, but there are perhaps some of the most interesting (and complicated at times) recipes. this quarterly is your next addiction waiting to happen.
- The Kitchen Diaries: A Year in the Kitchen with Nigel Slater- USA Editionby Nigel Slater
Orecchiette with Roast Tomato and Basil SauceA-MAH-ZING! I know it's cruel to die over this now that winter is upon us and there are no more seasonal tomatoes (for those of us in cold places!), but this is exactly what the tomatoes on my plants were begging for when they didn't get the raw, straight-from-the-vine treatment. I didn't change a thing and it couldn't have been easier or more delicious.
Grilled Chicken with Harissa and MintThis recipe instantly made it into our rotation. Not only is it insanely easy to make, but it's fantastic. I left out the mint because I didn't happen to have it on hand, but I'm sure it would be a welcome addition. I also cooked down the leftover sauce (or added a little stock to get up the crispy bits, then cooked it down) and rolled some Israeli couscous in it for a side item. 2 likes Can’t Like Unlike Like 2 likes 
1 like Can’t Like Unlike Like 1 likeThe Kitchen Diaries: A Year in the Kitchen with Nigel Slater- USA Editionby Nigel SlaterI love everything about this cookbook! Not only is the writing gorgeous, but the pictures have me rushing to the kitchen to put together lovely simple recipes that taste extraordinary. I would be careful because this book did have me buying 2 oz of juniper berries on my last trip to my spice store... guess I have another recipe to try!
This cookbook IS Seattle. Seafood, fusion, and freshness - what more can you want from a cookbook? One of the best things about this is anyone of any level can enjoy it. The recipes are definitely refined and complex in both flavor and technique, but he gives a little tip at the end of each one on how you can break up the time you spend on it and make this venture evern more worthwhile.
- Grilled Japanese Eggplant with Honey Soy GlazeI think this recipe is really representative of all the recipes in this book - Delicious and Versatile. The honey soy glaze is wonderful because it is made up of things that you already have in your house and is SO GOOD. Of course it's great on Japanese eggplant (what isn't?), but I have also used it as a marinade and glaze for beef and it was knock me to the ground good. The honey and soy really complement the flavor of the meat and vegetables while the sugars caramelize for the glaze. It's my go-to crowd pleaser!
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