brilliant!

Welcome Cynthia! Thanks for the good information on noodle noodles!

Beautiful! And now I’m really, really jealous . . .

In with the wet ingredients! Thanks for the heads up, I corrected the recipe.

Susan, either Meyer or regular juice would be fine for preserved lemons — you choose!

Missy, this is the recipe verbatim from the book, which is an American edition.

Thanks Joe. I love honey and appreciate all the hard work you and the bees do (as I sit here reading this fine tale with my honey-sweetened cup o’ tea).

A fantastic winter salad!

Good questions! I worked the answers into the recipe.

Indeed the recipe calls for 1 1/2 eggs. This wasn’t a problem for me, as I often have a jar of either yolks or whites in the fridge; for this recipe I spooned out what I estimated as half an egg. If that seems too fussy for you, go with one and see how it works, adding a splash more of oil if the batter seems too dry.
As for using flax instead of oil, give it a try and let us know how it turns out!

Anonymous, there is such thing as rice bran oil, which the author lists as a choice in the recipe. As for nutritional content, these muffins are packed full of fruit, veggies, and nuts with not a whole lot of oil. I replaced half of the flour with whole wheat pastry flour and thought they were delish.

Where would I get my hands on a Spencer?
My favorite apple: Cox’s Orange Pippin. I like to say it’s name. I adore it’s color: orange (inside and out). I love it’s aroma, taste, texture. And it makes me swoon to think it all started with a chance seedling.

Farro is a grain, a kind of wheat. Re. the beef shanks, I used the same amount: 4 lbs.

I just sampled the shrub I made last week out of Chester blackberries: I love it! Tomorrow I’m going to make another, this one of the peaches and maybe lemon verbena.

Though this salad is delicious as is, it’s also nice with crisp bacon crumbled over the top.

If the pan is sufficiently heated (but not too hot) and coated with fat/oil, the potatoes shouldn’t stick or burn. Check though, if you’re concerned, but flipping up a few taters, then adjust the heat if necessary.

Dill seeds have a concentrated dill flavor and lend themselves to a quick preparation. That said, try fresh dill and left us know how it turns out.

The dash slipped out when we weren’t looking: 1/4 tsp. Thanks for the notice!

I made it without a food processor and it turned out great! At each step, I stirred until the ingredients were blended, roughly the same amount of strokes that Medrich says to pulse.
Rebecca, I’m sure you can turn the batter into cupcakes and let us know how many it makes; I’m guessing somewhere between 8 and 12.
Lynn, I have no experience cooking at high altitudes! I’d say follow whatever rule you usually follow when baking cakes.

When you add the rest of the ingredients to the noodles, right before the final toss. Thanks for noting the omission, it’s been corrected.