This was my second cookbook project, the first being The Herbfarm Cookbook. I made two recipes from each section with the exception of two sections: The meat, poultry and seafood section was much larger than the others so I made four from it and the brunch section, not because the section was so large but because there were so many good looking recipes in it and couldn't decide on just two. I tried 17 recipes in all, a few more than I did in my previous cookbook project. All of the recipes turned out pretty good, some better than others. I followed the recipes pretty closely and only made substitutions and omissions in a couple of them. My top three favorites were the zucchini fritters, kale soup, and berry tart. Mark's favs were the fried chicken, mac & cheese and the berry tart. As you can see, the berry tart was a favorite of both of ours and was our overall favorite. It was the most recent one I made and there's not much left of it!
Mixed in with the recipes are short stories from various married couples in the food industry from authors to chefs and restaurant owners. I recognized a few of the names of people I've met over the past couple of years like Kathy Casey, Shauna James Ahern (Gluten Free Girl), Thierry Rautureau (Chef in the Hat), and Kate McDermott. At the end of each story, the couples give advice for newlyweds and say what their favorite things are in the kitchen. Having these little stories makes this more that just a cookbook and are fun to read. The end of each section contained a sample menu that included three to five recipes from the book with page numbers. I didn't do any of these menu lists and didn't really find it very helpful. Seemed like doing that many recipes at one time would be a little too much work for one meal but others may find it helpful.
I was glad to see at least some of the recipes had photos which always helps to see what the dish is supposed to look like though a few of mine didn't look quite the same but were still tasty. I've met the author, Lorna Yee, a few times in person and also follower her on Twitter and Facebook so I felt comfortable asking for suggestions or clarifications on the recipes. I emailed her before I began the project to let her know I was doing it. I asked for a list of her favs and if there were any recipes that were ok to post on my blog. She replied with a lengthy list of her favorites which I made a few of but there were so many that I didn't make them all. She also sent a short list of recipes that can be found online and ok to post on my blog. I only made one of those and it's noted below.
I almost forgot to mention that Lorna must really like bacon because several of the recipes I made had bacon in them. I am sure I ate more bacon over the past couple of months than I have eaten since I was born. I have never been a big bacon fan and always choose sausage over bacon for breakfast. But it went well with all the recipes I made with it.
- Great photos
- Entertaining stories
- Fun section titles
- All the recipes sounded good and weren't too complicated
- Some instructions weren't descriptive enough
- Some of the serving numbers seemed to be a little off on some of the recipes
Carry me over the threshold - Starters & Snacks
Zucchini Fritters with Tangy Yogurt Sauce
Chicken and Chorizo Empanadas
For better or for worse - Budget-Friendly Soups, Salads & Sandwiches
Kale, White Bean, and Sausage Soup
Roasted Tomato Soup with Rosemary Croutons
The morning after - Scones, Biscuits & Other Brunch Goodies
Smoked Salmon Frittata
Cheddar, Ham and Dill Biscuits
Pina Colada Pancakes
Who gets the remote? - Comforting Meals for Lazy Nights
My Award-Winning Four-Cheese Mac-and-Cheese
Taiwanese Beef Noodle Soup *includes recipe*
Losing the newlywed - Healthful Vegetable Side Dishes
Roasted Parmesan Broccoli with Toasted Bread Crumbs
Maple-Roasted Root Vegetables with Sherry Vinegar
Something bold, something new - Meat, Poultry & Seafood Dishes
The Ultimate Roasted Chicken
Ultra-Crispy Secret Fried Chicken
Paprika-Spiced Hungarian Beef Goulash
Chicken Potpies with Cheddar-Thyme Crusts
Happily ever after - Desserts & Sweets
Dad's Favorite Carrot Cake with Whiskey Praline Cream Filling