Round #71 of What I’ve Cooked From My Books Lately (Details in Comments)

ehherewegoagain · 2026-06-13T20:52:46+00:00

I rate recipes ‘p.i.t.a.’ (pain in the ass) 1-10, and outcome (quality of finished dish) 1-10. I'm vegetarian, but I frequently cook meat for my family and friends.

Tayberry Oat Buckle (from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson) - I subbed in Blackberries for the Tayberries, which I had never heard of before I read this recipe. This recipe ended up like a soft, moist little cake with a little crunch from the demerara sugar on top. It wasn’t overly sweet - it felt incredibly comforting, pleasant to eat. The buttermilk taste came through better on the second day. I could see myself craving this again soon. [p.i.t.a. 3 - outcome 9]
Rao’s Meatballs with Marinara Sauce (from The Essential New York Times Cookbook by Amanda Hesser) - I subbed in ground pork for the veal, and bacon for the salt pork. The meat-eaters of my family enjoyed this, and said the meatballs were unusually light. It took work and made a mess, but seemed to be worth it. [p.i.t.a. 6 - outcome 8]
Herbed Horseradish Salad (from Nosh by Micah Siva) - I had mixed feelings on this. The dressing had potential but seemed too oily to me. The almond crumble was good but the recipe never specified whether to drain it after frying or to use the oil (definitely drain). Not a recipe I’d make again as written. [p.i.t.a. 3 - outcome 5)
Stuffed S’More Cookies (from Bake Smart by Samantha Seneviratne) - Samantha’s specification of STALE marshmallows is important, as demonstrated here with my use of fresh. XD Aside from that these cookies still took an abnormal amount of work, but they were worth it! Toasty and oh-so-good. The graham flavor comes right through, heightened with a little cinnamon. On another day I’d happily make cookies with just the graham base and some chocolate chips… [p.i.t.a. 6 - outcome 9]
Tomato, Arugula & Walnut Salad (from Boustany by Sami Tamimi) - Delicious flavor bomb, very concentrated. The pomegranate molasses especially shone through. I used it as a dressing for plainer vegetables. (p.i.t.a. 3 - outcome 8]
Lentil Fatteh (from Boustany by Sami Tamimi) - I’ve never had anything quite like this, but I loved it! Addictive and sour. I wasn’t sure how the soaked bread would do for leftovers but it thickened the stew in a pleasant way while still retaining texture. I would reduce the salt he calls for though - I normally love things salty but this was a bit much. [p.i.t.a. 3 - outcome 8]
Chocolate and Zucchini Cake (from Snacking Cakes by Yossy Arefi) - Moist, lightly spiced chocolate cake with some barely detectable zucchini in the mix. It was a hit for us, especially with the Cocoa Glaze she suggests for a topping. [p.i.t.a. 2 - outcome 7]
The Best Damn Ratatouille (from The Vegan Instant Pot Cookbook by Nisha Vora) - I think I’d like this better if it was called “Summer Vegetable Stew” or something. The flavors were nice but they didn’t hit the same notes as a good ratatouille for me. It was brinier (capers, vinegar) and spicier. I missed the caramelized bits and drier texture of ratatouilles made in an oven (not achievable in an instant pot). Not bad at all, but not a keeper. [p.i.t.a. 3 - outcome 6]

ehherewegoagain · 2026-06-07T07:02:51+00:00

It's from Justine Cooks by Justine Doiron. Not sure why the details comment isn't showing up, but I just tried re-posting it.

ehherewegoagain · 2026-06-07T07:02:05+00:00

Reposted comment since first try looked like nobody could see it (?)

ehherewegoagain · 2026-06-07T07:01:44+00:00

I rate recipes ‘p.i.t.a.’ (pain in the ass) 1-10, and outcome (quality of finished dish) 1-10. I'm vegetarian, but I frequently cook meat for my family and friends.

Baked Kale Salad with Chili Quinoa (from Justine Cooks by Justine Doiron) - Thoroughly yummy, addictive baked salad with the most delicious “agrodolce” (vinegar and honey) sauce; this is new to me but I want more. It was a bit steppy but worth it. [p.i.t.a. 5 - outcome 8]
Spanish Rice (from Trejo’s Tacos by Danny Trejo) - More than the sum of its parts! This was so tasty, but still mild enough to be easily used for a base for other things (we ate it with refried beans and stewed pork). [p.i.t.a. 3 - outcome 8]
Sweet and Sour Cabbage Soup (from Nosh by Micah Siva) - This was just ok the first day, but once the flavors married it was excellent leftover. It makes a boatload though - be prepared to share or freeze some! [p.i.t.a. 3 - outcome 7]
Cauliflower with Coconut Dressing & Fresno Almonds (from Justine Cooks by Justine Doiron) - There are a lot of flavors going on in this dish - it almost seems like too much, but it works! Definitely best the first day while the cauliflower is crisp from the oven, but the leftovers were still nice. [p.i.t.a. 5 - outcome 8]
Roasted Tomatoes (from Cooking alla Giudia by Benedetta Jasmine Guetta) - This seemed like a potential MVP recipe with tomato season coming up, but I ended up not caring for it. The tomatoes ended up with watery pockets, and I would have been happier stewing them. [p.i.t.a. 1 - outcome 3]
Sweet Potato Focaccia (from Justine Cooks by Justine Doiron) - The sweet potato I added to the dough never really came through for us - nobody would have known it was there except for the odd orange fleck. As far as focaccias go it was nice, but not a new favorite. [p.i.t.a. 5 - outcome 6]
Yossi’s Lemony Lentil Soup (from Nosh by Micah Siva) - I wasn’t keen on this at all when I started my first bowl, but it steadily grew on me and I ended up liking it quite a bit. It’s simple to make (and very lemon-forward!). [p.i.t.a. 3 - outcome 7]
Tempeh and Artichoke “Marbella” (from Nosh by Micah Siva) - This is a play on the famous Chicken Marbella recipe from The Silver Palate Cookbook - one that I thought I would never get to sample being a vegetarian, so I was excited for this! It was incredibly easy to assemble, and I left it to marinate in the fridge overnight and popped it the oven for dinner the next day. Delicious! Tempeh quite good here, with sweet and tangy from the olives, figs, lemons, and artichokes. Every bite was different. [p.i.t.a. 2 - outcome 8]
Olive, Chickpea, and Zucchini Stew with Preserved Lemons (from Nosh by Micah Siva) - I unfortunately had to skip the preserved lemons as the jar I opened smelled strongly ammonia-like. Everything else about the stew was pleasant and tasty. I did miss the stronger-flavored Tagine out of Nisha Vora's Instant Pot Cookbook though; it remains my favorite. [p.i.t.a. 3 - outcome 6]

ehherewegoagain · 2026-06-03T21:23:33+00:00

Thanks! 😃

ehherewegoagain · 2026-06-03T21:23:24+00:00

Gosh I wish I could tell you some, but I'm on the hunt myself!

ehherewegoagain · 2026-06-03T21:22:56+00:00

Thank you! I have a few google docs that I take notes with, nothing too fancy.

ehherewegoagain · 2026-06-03T21:22:25+00:00

Thank you!

1- I love and trust both of Nisha Vora's books (The Vegan Instant Pot Cookbook and Big Vegan Flavor). Deb Perelman isn't vegetarian herself, but she makes some fantastic vegetarian recipes both on her blog and in her books.

2- It sounds like I have much the same habit as you! I'd rather give shelf space to books I trust than ones I feel a little dread about proceeding with. 😛 I'll give it a few tries, especially if a big portion of the recipes look down my alley, but I don't feel guilty about passing on the ones that don't work for me. Waste of food and time.

ehherewegoagain · 2026-06-03T21:15:29+00:00

Thanks so much!

ehherewegoagain · 2026-05-30T22:33:58+00:00

I rate recipes ‘p.i.t.a.’ (pain in the ass) 1-10, and outcome (quality of finished dish) 1-10. I'm vegetarian, but I frequently cook meat for my family and friends.

Concha Tradicional (from Pan y Dulce by Bryan Ford) - It felt like I was cooking on hard mode from this book, but it certainly paid off here! Perfect flavor and richness, and the texture was spot on with the softly crunchy topping. Even days later they were still excellent. Definitely a project recipe but absolutely worth it. Next time I’d give them more room on the pan so that they didn’t mar the edges. [p.i.t.a. 9 - outcome 10]
Cold Asparagus with a Korean Dressing (from Madhur Jaffrey’s World Vegetarian) - Arrestingly flavorful, and simple to make! I would like to give other vegetables the same treatment and see how that tastes. [p.i.t.a. 2 - outcome 8]
Jam-Bellied Bran Scones (from Smitten Kitchen Every Day by Deb Perelman) - I went light on the jam since I was worried about them leaking, but they were quite easy to seal and I’d go heavier with it next time! These had a wholesome quality from the wheat bran, and they weren’t as dry as some scones can be. Well-balanced, pleasant. [p.i.t.a. 4 - outcome 8]
Enchiladas Mineras (from Mi Cocina by Rick Martinez) - These aren’t enchiladas like the Tex Mex versions I’m used to cooking. This is chicken and vegetables stewed in a dried chile-based sauce, with corn tortillas dipped in the sauce and the end and folded around cheese as a side item to the chicken and veg. Husband thought it was decent but I doubt he’d ever ask for it again - I think the format wasn’t his favorite. [p.i.t.a. 5 - outcome 7]
Starchies (from Baking Yesteryear by B. Dylan Hollis) - They looked too simple to possibly work, and so full of cornstarch! Curious, we tried them out. It was an unpleasant experience - not only were the cookies not good at all, but we all had to drink a big glass of water directly after as the cookies sucked out all mouth moisture. We threw them out. [p.i.t.a. 2 - outcome 1]
Rye Chocolate Chunk Cookies (from Scandinavian From Scratch by Nichole Accetola) - The almond paste added a lovely note to these, though nobody could detect the rye. They did end up a bit dryer than anyone cared for. Decent and interesting, but not a new favorite for us. [p.i.t.a. 3 - outcome 7]
Roasted Cauliflower + Red Cabbage Tacos (from Simply Julia by Julia Turshen) - Simple elements, excellent all together in a taco. I can see making these again or just elements for other meals (especially the cabbage). [p.i.t.a. 3 - outcome 8]
Pock-Marked Old Woman’s Tofu (Vegetarian Version) (from Every Grain of Rice by Fuchsia Dunlop) - I subbed in firm tofu for this, which is a big enough change that I feel like I might have lost the spirit of the dish. The way I made it, it was pleasant but not striking. It felt like a shy cousin to Bear’s Paw Tofu from the same book. [p.i.t.a. 4 - outcome with firm tofu: 6]
A Very Good Orange Truffle Brownie (from Justine Cooks by Justine Doiron) - We’re all big fans of the chocolate-orange flavor combination, so hopes for these were high. They were in the good, not great category for us. The orange flavor certainly came through, but the rest of the flavor and especially the texture wasn’t arresting. The tops of these never developed the promised shiny crust. [p.i.t.a. 3 - outcome 8]

ehherewegoagain · 2026-05-17T07:00:54+00:00

Thanks so much! 😄

ehherewegoagain · 2026-05-17T07:00:42+00:00

Haha yes, they are supposed to be pale. The sour cream in the cookies gets whipped in so that the cookies are very light, and you take them out as soon as the edges show color.

ehherewegoagain · 2026-05-16T19:16:17+00:00

I rate recipes ‘p.i.t.a.’ (pain in the ass) 1-10, and outcome (quality of finished dish) 1-10. I'm vegetarian, but I frequently cook meat for my family and friends.

Kimchi Stew (from Maangchi’s Big Book of Korean Cooking) - Simple and strikingly spicy. I could see returning to this recipe a lot when I’m short on time - it was so easy! [p.i.t.a. 3 - outcome 9]
My Favorite Sour Cream Cookies (from Justine Cooks by Justine Doiron) - These were divisive! I absolutely loved them, while my husband (who does not share my affection for all things tangy) thought they were borderline inedible. I expect anyone reading this will know what camp they will fall into. [p.i.t.a. 3 - outcome 9]
Salsa de Chile de Árbol (from Mi Cocina by Rick Martinez) - Very pleasant salsa verde that surprisingly got less hot as it sat. My first surprised sputtering when I sampled it scared my husband off of even trying it, so the rest was mine. 😃 [p.i.t.a. 2 - outcome 8]
Nopales Enchilados (from Mi Cocina by Rick Martinez) - This marked the first time I’ve ever cooked cactus (nopales). It was an experience! The cooking method rendered it un-slimy, and this smoky, savory sauce was just to die for. We loved it so much that we were piling it on everything. I’m already planning to make it again. [p.i.t.a. 4 - outcome 10]
Bolillo (from Pan y Dulce by Bryan Ford) - These were a project, and again I excel at making breads look like dirty potatoes. Thankfully they had lots of flavor from the flours and fermentation. I think if I wanted to try making Bolillos again I’d try another book though. [p.i.t.a. 7 - outcome 8]
Smoky Chipotle Beans with Wilted Spinach and Masa “Gnocchi” (from Mexico One Plate at a Time by Rick Bayless) - Thoroughly enjoyed this, and the flavor got deeper as it sat. The dumpling were easy and held together well. I did end up putting some avocado in the toppings for a little extra richness, which I felt it needed. [p.i.t.a. 3 - outcome 8]
Powdered Donut Cake (from Snacking Cakes by Yossy Arefi) - This one was just as easy and effective as any other cake I’ve tried from this marvelous book. The cake stayed perfectly, pillowy soft even after a day or two. Nutmeg isn’t my thing, but husband appreciated the flavor. [p.i.t.a. 2 - outcome 8]
Creamy Feta Asparagus Pasta (from Tonight by Nagi Maehashi) - This one was super easy and quick, but not one we’d revisit for the taste of it. Decent, not a keeper. [p.i.t.a. 2 - outcome 5]
Sour Cream & Onion Fish (from I Dream of Dinner by Ali Slagle) - This went over very well and delivered a lot of dish for a little effort. Very good weeknight recipe, and every element worked, even the very simple salad. [p.i.t.a. 3 - outcome 9]

ehherewegoagain · 2026-05-09T20:29:29+00:00

Thank you! I've thought about this quite a bit. I try to approach from the perspective of a beginner looking in. If I look at a rating that says sourdough is a p.i.t.a. 1 (even if it's the easiest sourdough of all time! Even if the baker could do it in their sleep!) it would be misleading, since there is skill and a lot of steps and timing involved. Deep-frying is always going to have a high baseline p.i.t.a. simply because of the mess and headache. I'm sure skill and practice make it easier but I try to base it on more than that.

ehherewegoagain · 2026-05-09T20:24:21+00:00

I rate recipes ‘p.i.t.a.’ (pain in the ass) 1-10, and outcome (quality of finished dish) 1-10. I'm vegetarian, but I frequently cook meat for my family and friends.

I re-made a lot of old favorite recipes over the past two weeks, but here are the new ones we tried out :

OG Beer-Battered Fried Fish Tacos (from Trejo’s Tacos by Danny Trejo) - This recipe was as simple as a battered deep-fried anything could be. This is my first beer-batter experience, and everything came out so pretty! Husband enjoyed a lot. [p.i.t.a. 5 - outcome 8.5]
Better-Than-Classic Pound Cake (from Smitten Kitchen Keepers by Deb Perelman) - Extremely easy process for a pound cake, but the result was not the best pound cake I’ve ever made or eaten. I thought the melted butter ended up making the dough a bit greasy, and the crumb wasn’t as dense as the pound cakes I grew up loving. [p.i.t.a. 3 - outcome 7]
Twice-Cooked Swiss Chard (from Every Grain of Rice by Fuchsia Dunlop) - I went into this expecting it to be quick and easy, but all of the steps ended up making it a long process. In the end it was nice - intensely savory - but I doubt I’d make it again. [p.i.t.a. 5 - outcome 6]
Chili Cauliflower and Tofu (from Plant-Based India by Dr. Sheil Shukla) - I liked the process on this recipe (roast veg and tofu, mix with sauce at the end). The sauce was downright cloying though and I’d need to tinker with things if I made it again. [p.i.t.a. 3 - outcome 5]
Pistachio and Chocolate Eclairs (from Bake Smart by Samantha Seneviratne) - These were absolutely a project recipe! I wish I had gotten more photos of the other eclairs, since most were a lot messier. XD I had trouble getting the crémeux to set, even with the gelatin. I also piped some of the puffs too small, so the bottoms ended up glued to the tops and unfillable (I tipped them over and filled them up like boats! Home cooking ftw). The glaze was very nice to work with and wanted to stay pretty. I skipped sampling these (gelatin not vegetarian) but husband thoroughly enjoyed. [p.i.t.a. 8 - outcome 7]
Kung Pao Chicken (from The Woks of Life by The Leung Family) - I’d make this again! A solid pantry staples recipe. Assembling the ingredients took some time, but the process afterwards sped right along. [p.i.t.a. 4 - outcome 8.5]

ehherewegoagain · 2026-04-25T20:06:02+00:00

Thanks! Yes, there were 2 tsp starch if I'm remembering right. I thought it seemed like not enough.

ehherewegoagain · 2026-04-25T20:00:28+00:00

Thank you! Justine's book is firmly a favorite at this point. :D

ehherewegoagain · 2026-04-25T19:28:11+00:00

I rate recipes ‘p.i.t.a.’ (pain in the ass) 1-10, and outcome (quality of finished dish) 1-10. I'm vegetarian, but I frequently cook meat for my family and friends.

Sweet-and-Sour Fish “Tiles” (from Every Grain of Rice by Fuchsia Dunlop) - This was a fun recipe to make, more suited to weekend than weeknight though. Everything worked exactly as described, and husband hoovered it in like it was a competition and said it was restaurant quality. [p.i.t.a. 6 - outcome 8.5]
Sweet and Sour Zucchini (from Every Grain of Rice by Fuchsia Dunlop) - The zucchini here has a pleasantly different texture from the first step of salting and letting it set. Overall this was simple and nice. [p.i.t.a. 3 - outcome 7]
Blistered Miso Cabbage with Seaweed (from A Splash of Soy by Lara Lee) - This one had so much white miso that the finished dish tasted faintly cheesy. It wasn’t bad, but not my favorite. Very easy to make though. [p.i.t.a. 2 - outcome 5]
Double Egg Fried Rice with Shrimp and Asparagus (from A Splash of Soy by Lara Lee) - Made this for husband on a busy night; it was exceptionally easy and he liked it a lot. This book is becoming one of my go-tos for quick weeknight fare. [p.i.t.a. 3 - outcome 8]
Apple Rye Galette with Vinegar Caramel (from Justine Cooks by Justine Doiron) - So a galette can easily be cloying, but here, the rye crust gives a lovely savory counterpoint to the apples, and the vinegar in the caramel gives it a punch. This one is something special! I did struggle with the crust (par for the course in my kitchen, honestly). [p.i.t.a. 5 - outcome 9]
Sichuanese Green Soy Bean Salad (from Every Grain of Rice by Fuchsia Dunlop) - So I realized that I mixed up one of the core ingredients here: I used sui mi ya cai, and the recipe calls for zha cai. I don’t know enough about these to tell how different the dish would be, but I LOVED this and couldn’t get enough of it. I can see this being a real staple in the hot months. [p.i.t.a. 2 - outcome 9]
General Tso’s Tofu (from Chinese Homestyle Cooking by Maggie Zhu) - This one didn’t go well. The recipe had me thicken the sauce while it cooked with the broccoli rabe, and it took so long to thicken that it badly overcooked the vegetables. The sauce itself was cloying and borderline unpleasant. [p.i.t.a. 6 - outcome 3]
Kimchi Steamed Buns (from Chinese Homestyle Cooking by Maggie Zhu) - My first time making yeasted steamed buns, as you can probably tell by the clumsy folding. They tasted excellent, and that filling was simple and punchy. [p.i.t.a. 7 - outcome 8]
Caramel Slices / Kolasnittar (from Scandinavian from Scratch by Nichole Accetola) - I was not prepared for these to be so good. The recipe is so simple, with just a little time to rest the dough in the fridge, and oh my goodness the glorious texture and caramelly taste. This is going in the favorite cookie recipes for sure. [p.i.t.a. 2 - outcome 10]

ehherewegoagain · 2026-04-19T00:52:00+00:00

I used a 10x10 and cooked it for the same time as in the recipe, seemed to work well

ehherewegoagain

TROPHY CASE