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"Fall is squid jigging season here in the Puget Sound, and our fishing household brings home loads of fresh squid. This is just one of the ways we like to make them. Do try to use Szechuan peppercorns, if you can, because their flavor is so unique and great in this dish. Wonderful flavor!"
"These are great fritters, and we make them fairly often because they're good year round. Sometimes we use a different kind of squash instead of zucchini, depending on what's in season. They're delicious!"
"I make this recipe about every other month now, because we love it so much. The long cooking time fills the house with wonderful aromas, and the meat is so tender and flavorful!"
"Here's another dinner that surprised me, because I wasn't expecting to like it so much. But I do, and we love it!"
"I have to admit that I thought Julie was just a little... "out there" when she started talking about this recipe. It sounded like she was making sweet hummous! Then she held out a spoonful of it to me and I couldn't not try it. I'm glad I did! It really does taste great, and we'll be eating it again and again."
"Let me say this first: I don't like cauliflower. Whenever Julie made cauliflower I covered it in cheese sauce. But this cauliflower is completely different and completely delicious! I don't care that it takes a long while to prepare; I'll be making it myself, too."
"Julie made this shortbread because we had a delicious version at Gypsy. But even so I have to say that I like this recipe even better than Gabriel's! It was light and crispy and very delicious!!!"
"This recipe is from the a cookbook that I had before we met and that I made and really liked long before we met. It is very typically Scandinavian (the basic recipe is at least) and I like it!"