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This is the recipe shown on the cover of the paperback edition. A gorgeous and delicious entree! Good enough for guests.

I am a very simple cook so the 6 different bowls, pots & pans that I used to make this dish overwhelmed me a little. It is, however, very good and definitely pretty enough to serve for a special occasion. I only stuffed two peppers and am looking forward to eating the leftover filling salad style for lunch over the next few days. I skipped the cilantro and didn't bother to replace it with anything and I don't like feta either but have found that queso fresco makes a good replacement so went that direction.

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This was a nice vegetarian main dish (for myself) that I made as part of my Rosh Hashanah (Jewish New Year) dinner that also included matzoh ball soup, heirloom tomato salad, brisket, and rosemary-roasted potatoes.

I loved the flavors of the herbs (I used more thyme than was called for) mixed with the glaze on the mushrooms from the porcini soaking liquid and wine.

Some changes I made: I used red wine because I already had a bottle opened from making the brisket, though the recipe called for white or dry sherry. I added two minced cloves of garlic in the last minute or two of the mushrooms cooking because I just couldn't help myself. I love garlic and mushrooms together. In the custard part I ended up using some vegetable broth (that I made for the matzoh ball soup) mixed with the egg (instead of half-and-half, mushroom broth, etc.) and it came out wonderfully.

I think a few roasted cherry tomatoes would look nice on top of this to break up the browns and greens but I kept it as is.

I had one slice of the tart since there was so many other things to eat at our seder (and I didn't even mention yet that I made my favorite challah too!) so I have a lot of leftovers. I plan on freezing these and having a slice for lunch every once in a while over the next few weeks with a soup or a salad. I'll report back on how this works out!

I took some pictures of this tart and will post them to my blog in the next few days.

My roommate made this for us using the flaky tart dough recipe from the Tartine cookbook and adding bacon (scandalous, I know!). She used a huge bunch of chantarelles foraged by a friend of mine, and dried porcinis that she received as a gift. Unbelievably decadent, and so so so so good!

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My husband took one bite out of the first crepe hot out of the skillet and announced that it tasted just like my pancakes. My family makes the cornmeal griddle cakes from, I believe, an early Better Homes & Gardens Cookbook and these Crepes really do taste exactly like them. I used whole wheat pastry flour in place of the ap with no problem and olive oil in place of melted butter. These were a delicious and novel supper with the spicy chard filling. I don't know if I'll go through the effort of making them often but they were really fun on a quiet Saturday night.

These were so good! I always find Deborah Madison's recipes surprisingly delicious -- more than the sum of their parts. I served this with a roasted pork loin, though it would have been great on its own.

Nothing better than fresh juicy tomatoes on toast. The bread just soaks up all that lovely flavor.