NYTCB Project: Closing Out the Year

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Lots of Meatiness as we moved from fall to winter:
Spoon Lamb, Shepherd’s Pie with Curried Meat, and Marinated Flank Steak with Lime, Chile, and Basil Slaw

Welp, it’s been a year since we started on this culinary journey! Hard to believe. We didn’t reach our goal of cooking 200 recipes in the first year, but that’s OK. It’s been a ton of fun so far. Thanks to all of you who have been roped into this escapade as taste testers. I have some reflections to share in a future post, but for now here are the recipes we cooked for the first time in November and December.

#109 Marinated Flank Steak with Lime, Chile and Basil Slaw, 1999 (p. 570) Thanks to unusually warm weather that extended into early November, we were able to squeeze in one last grilled dinner. Both the steak and the slaw were amazing. Next time, we will double the amount of slaw. Even though I messed up by adding the basil with the other vegetables, it came out beautifully. This will definitely be part of our regular rotation when grilling season rolls around again. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#110 Supernatural Brownies, 2007 (p. 362) I believe we have found the perfect brownie recipe. These really do melt in your mouth. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#111 Fresh Salmon and Lime Cakes, 2000 (p. 438) I love a good salmon cake and this recipe has much to recommend it. It is a good weeknight recipe and the overall flavor was excellent. Be sure that the oil is VERY hot before adding the cakes. The instructions were not completely clear about how to shape them. Mine were about as tall as they were wide, which was not optimal. In the future, I will experiment with a shorter shape. Overall rating: ⭐️⭐️⭐️ 3/5

#112 Shepherd’s Pie with Curried Meat, 1984 (p. 554) This recipe was relatively simple with clear instructions. It benefitted from the addition of a little parmesan cheese. Next time (and there will be a next time) we will try adding some cream cheese to the mashed potatoes. We froze the leftovers, which held up better than expected – and were quickly devoured by SAH who was staying with us over the holidays. Overall rating: ⭐️⭐️⭐️ 3.5/5

#113 Pasta with Fast Sausage Ragu, 2001 (p. 351) This recipe delivered on all of its promises. It was fast and immensely satisfying on a cold night. It’s so simple, but a bit more special than your typical weeknight red sauce. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#114 Jalepeno Corn Bread Muffins, 1987 (p. 129) If you like your corn muffins salty, spicy, and substantial, this is the recipe for you. I used standard muffin tins and ended up with 10 very generous muffins. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 4/5

#115 Coconut Loaf Cake, 1998 (p. 825) This thing is amazing. It is the best cake we have tried so far and that’s saying a lot. It is simply brilliant. Do use a high-quality coconut. I used Let’s Do Organic brand found locally at Papa Joe’s Market. Make it now. And save some for me. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#116 Barley Risotto, 1990 (p. 336) This was one of those recipes that seemed to be missing some key information. Specifically, it calls for “barley” without any additional explanation. We searched for several weeks at grocery stores, gourmet and otherwise, and could only find “pearled barley”, which the internet told us was not the same as just “barley”. Reluctant to go the mail-order route, we decided to attempt it with the pearled variety and the result was delicious! Hooray! Also, we have had good luck with using vegetable broth from a carton, which shaves an hour off the prep time and makes this a very manageable weeknight recipe. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#117 Salty Sweet Peanut Butter Sandies, 2014 (p. 758) Reactions to these adorable little peanut butter balls varied widely, with some tasters proclaiming them “amazing” and others, including me, finding them a little weird. They are very peanut-buttery and quite substantial. Also, if you use a 2-teaspoon cookie scoop as directed, you will end up with a lot more than the 3-4 dozen promised. Overall rating: ⭐️⭐️ ⭐️ 3.5/5

#118 Takeout-Style Sesame Noodles, 2007 (p. 362) This is a dandy recipe that avoids the pitfalls I have encountered in past attempts to cook homemade sesame noodles. The texture and flavor were wonderful! We ate this as a main dish, but it could (will!) make an excellent side dish or serve well as part of a buffet. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#119 Mrs. Raymond Schenks’s Pumpkin Cake, 1980 (p. 812) Another polarizing confection, this was heavier than expected, which turned some people off and delighted others. Watch it carefully at the end as it’s one of those that can go from underbaked to overbaked very quickly. Overall rating: ⭐️⭐️⭐️ 3.5/5

#120 An Honest Loaf of French Bread, 1978 (p. 704) Honest, maybe. Confusing, for sure. I will admit to some frustration with this one. As I have said before, the lack of photos in this cookbook is challenging at times, and there is no better example than this recipe. Step 8, which describes how to shape the loaf, remains a mystery to me despite having read it at least 10 times. It didn’t help that I made this on the coldest day of the year, which meant it took forever to rise. The result was a perfectly decent, if underproved (shades of Paul Hollywood!) loaf of French bread (as promised in the title) Overall rating: ⭐️⭐️⭐️ 3/5

#121 Spoon Lamb, 1998 (p. 564) For reasons I won’t go into here, we ended up making this with a bone-in lamb shoulder roast instead of the boneless, trimmed roast called for in the recipe. The result was delicious if a bit fattier than we are used to. I am confident that had we used the recommended cut of meat, there would have been less fat. As I write this, the price of meat is out of control and I admit to being skeptical about investing so much in a piece of meat that was going to cook for 4 hours, but I am here to say that I would do it again! Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#122 Rice with Peas (Jamaican Rice with Coconut and Red Beans), 2008 (p. 364) I love this stuff. Deceptively simple and deeply satisfying, it makes a fine vegan main dish. In addition, it has endless potential as a side dish and was just yummy with the addition of some leftover bacon we had hanging around. I think it would be excellent with pulled pork, chicken, or fish. Overall rating: ⭐️⭐️⭐️⭐️ 4.5/5

#123 Stir-Fried Chicken with Creamed Corn, 2002 (p. 498) Based on the title and my lifelong aversion to creamed corn, I approached this one with trepidation. Thankfully, the reassuring headnote turned out to be accurate. This came together very quickly and was surprisingly flavorful and satisfying. Once again, I was reminded of the benefits of this project as there is absolutely no chance that I would have made or eaten this under any other circumstances. Next time I will pair it with String Beans with Ginger and Garlic (p. 261). Overall rating: ⭐️⭐️⭐️⭐️ 4/5

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

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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 8 – 22: So Busy Cooking, No Time to Post 😎

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No, we have not given up on our quest to cook this entire book! It’s just that life has made it tough to sit down and document our culinary exploits. Winter has turned to spring here in Detroit since we posted last. We are looking forward to exploring more salads and fruity desserts in the coming weeks. Hopefully it won’t be 3 1/2 months before we post again. Here’s what we have been up to since February:

#28 Welsh Rarebit, 1875 (p. 385) Gooey cheese sauce? Yes, please! This weirdly tasty concoction, paired with a simple salad made a wonderful light dinner. The leftovers were just as yummy. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#29 Laura Goodenough’s Apple Coffee Cake, 1968 (p. 665) We enjoyed this deliciously moist and light cake warm with whipped cream. It was just as delicious the next day, lightly toasted for breakfast. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#30 Chocolate Quakes, 2002 (p. 749) These light flavorful cookies melt in your mouth and travel well. The recipe makes a smallish batch. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#31 Moroccan Chicken with Olives, 2002 (p. 497) We made this with bone-in thighs and drumsticks. It made an excellent weekend family dinner and was interesting and delicious enough to serve to company. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#32 Moroccan Carrot Salad, 1995 (p. 183) This salad is beautiful and smells amazing, but we found the texture a bit grainy and the flavors were a bit overwhelming. Overall rating: ⭐️⭐️ ⭐️ 3/5

#33 Ed Giobbi’s Rabbit Caccitora, 1980 (p. 476) The hardest part of this recipe was finding rabbit at a local grocery store. Once that was accomplished, the recipe came together relatively easily. Despite our high hopes, we found this recipe very disappointing. We discovered that rabbit is not for us. Despite the flavorful broth, it tasted “rodenty”. We may try this again with chicken. ⭐️ 1/5

#34 Mango Ice Cream, 2002 (p. 781) Refreshing, not too sweet. Great after a spicy dinner. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#35 Salade Nicoise, 1967 (p. 176) Takes a long time to assemble, but the results are satisfying and, ultimately, worth it. This was a treat and a throwback to 7th grade home-ec. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#36 Malaysian-Inspired Pork Stew with Traditional Garnishes, 1999 (p. 571) Not as complicated as it looks. Excellent flavor. This will be part of the regular rotation. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#37 Pizza with Caramelized Onions, Figs, Bacon, and Blue Cheese, 2009 (p. 396) This was delicious and different. The flavors are very bold and rich, so it is quite filling. Does not make great leftovers. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#38 Raw Spinach Salad, 1947 (p. 173) Good, basic old-fashioned Spinach salad. Not great for leftovers because the bacon fat gets gross. Overall rating: ⭐️⭐️⭐️1/2 3.5/5

#39 Yucatan Fish with Crisp Garlic, 2003 (p. 447) 5/5 We used halibut and served this on corn tortillas with a little queso fresco. Excellent weeknight dinner. We will be coming back to this one for sure. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#40 Pork and Squash in Coconut Milk, 2001 (p. 573) This is a tasty, hearty stew-like dinner. We used squash that had been frozen. I’m thinking the texture might have been better if that had not been the case. We were disappointed that it did not make great leftovers. Overall rating: ⭐️⭐️⭐️ 3/5

#41 String Beans with Ginger and Garlic, 2006 (p. 261) Excellent, simple yet flavorful side dish. Have made this a few times already. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#42 Spiced Chickpea Stew with Coconut and Turmeric, 2018 (p. 162) Soooooo good. Now we know what all the fuss was about. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#43 Red Lentil Soup with Lemon, 2008 (p. 158) This is our new favorite lentil soup! Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#44 Cheese Crusts, 1896 (p. 387) Weirdly satisfying since they are just basically little pieces of bread with cheese melted on top. We ate these with the Red Lentil soup and they were wonderful. Used artisan white bread. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#45 Teddie’s Apple Cake, 1973 (p. 804) This is a more rustic apple cake than #29. We used Honeycrisp apples. It was amazing. The book club agrees! Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#46 Cucumbers in Cream, 1977 (p. 225) Refreshing and simple. We will be revisiting this in the summer for sure. Served with Buffalo Chicken and it was a great combination. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#47 Creamy Farro and Chickpea Soup, 1998 (p. 141) Hearty and delicious. So far the soup chapter is the star of this cook book (although the cake chapter is also a strong contender) Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#48 Steamed Spinach with Balsamic Butter, 1983 (p. 227) Something different and tasty. Went well with the Farro/Chickpea Soup. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#49 Blue Cheese Dip, 1953 (p. 55) A blast from the past. This brought me back to swiping snacks from the kitchen when my mom had bridge club. Millenials like it too! Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#50 Zahav’s Hummus Tehina, 2015 (p. 95) Very light-texured hummus. Tasty and lovely to look at too. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#51 Konigsberger Klopse (Meatballs in Creamy Caper Sauce),1975 (p. 547) We made this with 1/2 beef and 1/2 pork. The texture was loose, but the meatballs were flavorful and satisfying. We made it with Noodles Romanoff as suggested, but that made for a lot of sour cream in one meal. If/when we make it again it will be with plain egg noodles or rice.⭐️⭐️⭐️1/2 3.5/5

#52 Noodles Romanoff, 1970 (p. 321) This would make a yummy side dish for roast chicken or lamb. We served it with Konigsberger Klopse for a sour creamy ’70s-type-of dinner, but I think it would be better with something simple and salty. ⭐️⭐️⭐️⭐️1/2 4.5/5

#53 Fennel and Apple Salad with Juniper, 1999 (p. 186) Refreshing in every sense of the word. A wonderful light crisp salad with wintery ingredients. A mandoline is a must to slice the apples and fennel paper thin. ⭐️⭐️⭐️⭐️ 4/5

#54 “Rabbit” Soup with Garlic, Peppers and Chorizo, 2002 (p. 148) Not eager to repeat our rabbit experience (see above) we decided to substitute chicken here and boy are we glad we did. Despite the long recipe, this is not a difficult dish to make and the result is a satisfying soup with layers of yumminess. ⭐️⭐️⭐️⭐️1/2 4.5/5

#55 Caramelized Onion and Quark Dip, 2003 (p. 83) Quark. Quark? Quark! I had never heard of this creamy, cheesy substance before I read this recipe. Once I located it (at Papa Joe’s) I was glad to make its acquaintance. This dip was well-received and paired well with veggies, crackers, and pretzel thins. All of this was made more enjoyable by the fact that we got to keep saying “quark”. KLH would like to try using more sour cream and less quark next time. ⭐️⭐️⭐️ 3.5/5

#56 Risotto with Radicchio and Sausage, 1989 (p. 332) Although it contains ingredients we love, this one didn’t work for our raters. They found it bitter and the texture a bit unpleasant. ⭐️⭐️1/2 2.5/5

#57 Shrimp in Green Sauce, 2003 (p. 446) This is a great weeknight dinner. We have made it several times and plan to make it part of the regular rotation. ⭐️⭐️⭐️⭐️⭐️ 5/5

#58 Mezzaluna Salad, 1990 (p. 182) This is an exceptionally flavorful, refreshing, and balanced salad. We paired it with Macaroni with Ham and Cheese. ⭐️⭐️⭐️⭐️ 4/5

#59 Macaroni with Ham and Cheese, 1988 (p. 329) So, the title says it all. Comfort food at it’s best with a salty twist. It made a perfect Sunday dinner paired with Mezzaluna Salad. ⭐️⭐️⭐️⭐️⭐️ 5/5

#60 Brown-Butter Salmon with Lemon and Harissa, 2018 (p. 461) This relatively simple recipe is great for a weeknight dinner or for company. It is simply wonderful in every way. ⭐️⭐️⭐️⭐️⭐️ 5/5

#61 Crisp Smashed Potatoes with Onions and Parsley, 2017 (p. 308) A great accompaniment to almost anything. We paired it with Green Goddess Chicken, but this would be just as delicious on a brunch menu. ⭐️⭐️⭐️⭐️⭐️ 5/5

#62 Green Goddess Chicken, 2013 (p. 512) This chicken was delicious and so so so tender! We turned down the oven halfway through. ⭐️⭐️⭐️⭐️1/2 4.5/5

#63 Meat and Spinach Loaf, 1974 (p. 544) This recipe received conflicting ratings. I found it too crumbly. Our resident meatloaf expert loved it. We made it with all beef, which may have contributed to the texture issue. I would definitely try again with a mix of meats. ⭐️⭐️⭐️1/2 3.5/5

#64 Even-Greater American Pound Cake, 2008 (p. 839) Incrediby rich and delightful in every way! I’m guessing it has to do with the fact that it contains at least 4 kinds of fat. This will make you very popular. ⭐️⭐️⭐️⭐️⭐️ 5/5

#65 Maple Shortbread Bars, 2001 (p. 748) Another crowd-pleaser. If you’re not sure what you want for dessert this is a good choice – part pecan pie, part cookie, with a mapley bonus. ⭐️⭐️⭐️⭐️⭐️ 5/5

#66 Baked Rajma (Punjabi-Style Red Beans with Cream), 2020 (p. 311) This is definitely in my top five entree recipes from this project. The texture is perfect and the flavor is wonderful – warm and fresh at the same time. Best of all, it is a true pantry recipe so we can whip it up any time! ⭐️⭐️⭐️⭐️⭐️ 5/5

#67 Lidia Bastianich’s Swiss Chard and Scallion Fritatta, 1991 (p. 670) This is a great make-ahead brunch, lunch, or dinner recipe. The brilliant technique of cooking half the eggs to form a crust is – truly – life-changing. ⭐️⭐️⭐️⭐️ 4/5

#68 Gingersnaps, 1992 (p. 740) While I still prefer my old gingersnap recipe, this one is a close contender. I especially appreciate their neat appearance and gentle snap. ⭐️⭐️⭐️⭐️ 4/5

#69 Spaghettini with Vegetables and Pepper Vodka Sauce, 1988 (p. 331) This is an excellent recipe – much more exact and reproducible than others in the book. It does not taste like an 80’s pasta dish. It is at once rich and light. This is my new favorite vodka pasta recipe! ⭐️⭐️⭐️⭐️⭐️ 5/5

#70 Miso Chicken, 2015 (p. 515) Sooo easy and sooo tasty! This dish works in any season and with a variety of accompaniments. It is best when hot. ⭐️⭐️⭐️⭐️ 4/5

#71 Lemony Carrot and Cauliflower Soup, 2013 (p. 159) Layers of flavor make this soup extra delightful. We used coriander from a jar. ⭐️⭐️⭐️⭐️⭐️ 5/5

#72 Chicken Paprikash, 1980 (p. 476) Paired with buttered noodles, this really took us back to the 70’s/80’s. Flavorful, comforting, and quick to make. We used a combination of bone-in thighs and drumsticks. Next time I would use just thighs. ⭐️⭐️⭐️⭐️ 4/5

NYTCB Project Weeks 6 and 7: Jackpot!

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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!

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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

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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

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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!

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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)

Enchilada Orzo

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Adapted from The Instant Pot Cookbook by Jesse Adler

Ingredients:

1 14.5-ounce can fire roasted diced tomatoes

1 4.5-ounce can chopped green chiles, drained

1 10-ounce can enchilada sauce

1 14-ounce can black beans, drained and rinsed

1 1/2 cups frozen con

2 cups vegetable broth

6 ounces cream cheese, cubed

Salt and pepper to taste

2 cups orzo pasta

1 cup shredded cheddar cheese or Mexican blend

Instructions:

Combine tomatoes, enchilada sauce, green chiles, borth, corne, salt and pepper in an Instant Pot and stir. Place the cream cheese cubes all over the top.

Close the lid and select “Manual” and set the timer for 5 minutes.

Let the steam release naturally for 5 minutes, then perform a quick release.

Stir the contents of the pot. Add the orzo and stir again.

Put the glass lid on the pot. Select the “Saute” function. Press the “Adjust” button twice and cook for 15 minutes.

Add the shredded cheese and stir until the cheese is melted.

Serves 4

Chicken Stir Fry

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Adapted from the Weight Watchers Take Out Tonight Cookbook.

  • 1 1/2 pounds boneless, skinless chicken thighs or breast, sliced into bite-size pieces
  • Salt and pepper to taste
  • 1 Tablespoon vegetable oil (divided)
  • 1/2 pound sliced mushrooms
  • 2 cups broccoli, cut into small florets
  • 1 cup carrots, coarsely shredded or cut into match sticks
  • 4 scallions, chopped
  • 3/4 cup chicken broth
  • 1/4 cup low-sodium soy sauce
  • 1 1/2 Tablespoons cornstarch
  • 1 Tablespoon sugar
  • 1 teaspoon dark sesame oil
  • Cooked rice

Sprinkle chicken with salt and pepper.

Heat a large deep skillet or nonstick wok over medium-high heat. Add 2 teaspoons of the vegetable oil, swirling to coat the pan. Add the chicken and cook, stirring occasionally until just cooked through, about 5 minutes.

Meanwhile, prepare the vegetables. When the chicken is cooked, remove it from the pan. Add the remaining teaspoon of vegetable oil. Add the vegetables, and stir-fry until they are cooked, about 5 minutes.

While the veggies are cooking, whisk together the broth, soy sauce, cornstarch, sugar and sesame oil.

When the vegetables are done, add the meat and sauce to the pan. Cook over medium heat until sauce and chicken are heated through and the sauce begins to boil and thicken.

Serve over rice.

Makes 4 – 6 servings.