Notes about Recipes in this site

• Spinach and feta hummus

  • Christine on August 13, 2012

    This recipe is so incredibly delicious! It's definitely on the richer side for a hummus, but the tangy feta really makes this one stand out. I halved the amount of salt, pepper flakes, and garlic because I knew the feta was already very salty and the full amounts of pepper flakes and garlic would be too potent for my taste. You might like higher amounts of these flavorings, but I recommend starting there and adding more if you'd like. I also don't usually use the full amount of feta cheese either, but that is only because it is rare for me to have a full 8oz available! I still use the full amount of spinach though -- if anything, I typically use a little extra actually. I have made this more than once and will make it many times more -- so good!

  • cjannace on April 06, 2015

    My guests really enjoyed this recipe. While mine certainly didn't look as green as the picture, it was a very tasty dish and I was complimented on the perfect amount of tahini used in it.

• Roasted potato fries with avocado aioli

  • acalexander on December 05, 2018

    So delicious. Make the sauce to your liking adding more or less. I added Rooster Spice from World Spice Market instead of crushed red pepper. My potatoes took much longer to cook than the time listed. I think it was because I had the pan crowded with 5 potatoes cut into wedges. Took a total of 65 minutes to roast on both sides at 400.

• Lemon roasted spatchcock chicken

  • EdM on May 26, 2019

    Used fresh herbs. Works fine, except for bitter lemon pith flavor permeating the juices in pan. Perhaps leaving lemons out of pan would be better.

• BBQ chicken quinoa salad

  • lauren424 on November 01, 2022

    This was great! I made it for lunches for the week. It's dry without the BBQ sauce so make sure you put enough. The avocado adds a nice touch.

• Thyme and honey roasted carrots

  • PattiMac on November 15, 2014

    Made Nov 14, '14 Jeff, Kim and kids here. Very good recipe. . .well do again! I used tri-coloured whole carrots. I added a little extra hoeny and some butter!

• Basil vinaigrette

  • jhallen on May 24, 2022

    This was ok but the flavors were a little off - would tinker with it a bit.

• Tomatillo avocado salad dressing

  • Krisage on August 20, 2017

    Thick & tangy.

• Mushroom, potato & chorizo tacos

  • krobbins426 on August 14, 2013

    Used vegan sausage and white mushrooms. Served with sliced tomatoes and avocado. Very filling.

• Grilled salmon skewers

  • jhallen on May 24, 2022

    These were good albeit simple (basically just salmon, lemon and olive oil. Favor combination in the basil vinaigrette was a little off.

• Black bean sweet potato chili

  • Churchim808 on April 15, 2024

    This was just okay. I'm trying to figure out why Gaby has such rabid fans. This was very easy to make with mostly pantry ingredients but nothing I haven't experienced before.

• Chicken Parmesan meatballs

  • Christine on January 27, 2014

    This recipe really is Chicken Parmesan in meatball form, and both my husband and I really enjoyed it. I used regular Italian seasoned breadcrumbs instead of panko. I also baked them a bit longer than called for because I was afraid the chicken would be undercooked. This was possibly an overreaction, but I'm so used to baked dishes not being ready until the sauce is bubbling, that I was hesitant to trust the timer completely. Since the meatballs were covered in sauce, they stayed moist and tender even if I may have actually overcooked them a bit in the end. The recipe calls for adding sauce to the the same skillet you brown the meatballs in and transferring it to the oven. The recipe does not specify draining off the oil in between, but I am convinced this would have been a greasy mess if I didn't add that step. I will definitely be making these again.

• Strawberry thyme Lillet spritzers

  • tarae1204 on July 13, 2023

    This is a lovely aperitif. The thyme is visually appealing but lent a medicinal taste. I'd try basil, mint or lemon verbena, or skip altogether.

• Chocolate chip pumpkin bread

  • Running_with_Wools on January 13, 2025

    I cut the recipe in half and subbed butter for the oil and it came out beautifully. Moist, spicy, and delicious. Served with cream cheese for breakfast to the kids.

• Chili con carne

  • Frogcake on January 04, 2019

    A yummy chili recipe, which I would repeat! I added half a cup of concentrated beef broth instead of one and a half cups (seemed fluid enough) and two 19 oz cans of beans, rinsed. As well, I felt it needed more acidity (2 tablespoons of cider vinegar) and zip (3 tablespoons of sriracha). It simmered gently for two hours.

  • raybun on November 09, 2022

    This was fantastic, the bacon/beer/cocoa combo adds so much flavour to the sauce. But as Frogcake says, there isn’t much heat! I added a jar of spicy salsa and jalapeños. Served on a baked sweet potato for me and rice for my daughter. A spritz of lime, aged cheddar, sour cream, scallions and coriander on top, going in my favourite file!

• Sesame noodle salad

  • Krisage on April 23, 2023

    Subbed ramen; and even without cabbage or basil this was a very tasty salad.

• Parmesan roasted cauliflower

  • kbrooks on May 24, 2025

    Very tasty. We grate lots of cheese over this- much more than the 1/2 cup called for. Romanesco is also good this way.

• Southwestern taco pizza

  • kbrooks on January 20, 2026

    This is quite tasty and easy to make. I didn't have Chipotle salsa, so I used regular salsa. The jalapeño adds just the right amount of heat. The ingredient list says sliced peppers but the recipe instructions say chopped peppers. I opted to chop them. Also added the green onions before baking the pizza instead of after baking.

• Easy vegetarian enchiladas

  • kaityblueeyes on August 27, 2022

    These are really delicious and satisfying! Great way to use up extra kale. I had a fair amount of filling left over after using all the tortillas. I’d grab two packs and freeze the others next time!

• Blackberry peach crisp

  • AndieEats on June 12, 2021

    Subbed blueberries and nectarines. The topping looks like way too much at first, but it will shrink up as it bakes. Easy and tasty!

• Cheesy chicken taco chili pasta

  • seherhussain on June 16, 2019

    Didn't have refried beans on hand, so just used a tin of black beans. Absolutely delicious and feeds a crowd!

• Greek salad with salmon

  • seherhussain on July 04, 2019

    Absolutely delicious! Will definitely add it into the rotation.

• Mushroom carnitas tacos [magical green sauce]

  • VineTomato on March 22, 2020

    So good we made this twice in one week. We could not get oyster mushrooms for the first batch and mix of portabello and chestnut worked well (if not better), second batch we had oyster mushrooms. So far this is the best mushroom recipe I've come across for Tacos! The green sauce was good but had us coughing while we boiled the jalepeno. Second time round I wanted to use less oil in the sauce and roasted the onions, chilli and garlic blended with water and a little oil - the sauce was different but very good.

• Three cheese pesto pasta bake with sausage

  • Jenny on October 27, 2020

    I adapted this recipe for a casserole type dish. I mixed hot and mild Italian sausage --- six kinds of cheese and for the ricotta mixture I put on top in dollops - lots of black pepper --- and it was great.

• Simple congee (rice porridge)

  • Bloominanglophile on January 10, 2021

    This recipe jumped out at me because it had ingredients that I needed to use up, and looked nice and warming for our snowy day. I think I'd like a traditional congee better, but I'm glad to have had an easy lunch recipe to try.

• Four cheese stovetop mac and cheese

  • southerncooker on January 20, 2021

    Nice that it's made in one pot. Pretty tasty too.

• Steak Caprese

  • lauren424 on June 09, 2022

    Easy and pretty quick dinner. I would make this again.

• Cheesy taco pasta

  • kaityblueeyes on October 05, 2022

    This is very good and comforting. Made with ground turkey, chickpea pasta and vegan cheese. Easy weeknight meal!

• Chicken tagine with olives

  • nutrica6 on December 18, 2023

    Love the flavors in this. I used preserved lemon instead of fresh lemon peel because I already had it in the fridge. Used about 2lb chicken thighs, which was the right amount. Make sure low setting on stove isn't too low, mine took longer to cook until I turned it up to medium-low. Served with couscous and roasted carrots.

• Chicken Caesar wrap

  • nutrica6 on February 13, 2024

    I like these, the bread crumbs and everything seasoning really makes it. In an effort to keep leftovers fresh I initially did not put the dressing on the salad, but that was a mistake. Would definitely dress the salad, then keep the seasoning, bread crumbs, and chicken separate for leftovers.

• Grilled corn and zucchini salad

  • Running_with_Wools on August 14, 2024

    Deliciously different and full of flavor. I added a grilled red onion, red bell pepper, and jalapeño to the salad, and served with a grilled pork chop.

• Broiled miso salmon with sesame ginger noodles

  • anya_sf on September 29, 2024

    Quick, easy, and delicious. Easy to scale down for 1 serving. Recipe does not actually say to marinate the salmon except in the notes; I didn't (no time) and the fish was still plenty flavorful. My package of ramen was smaller but I added mixed baby greens and cucumber slices when tossing the cooked noodles with the scallion oil (made with half the oil).

• Garlic peppercorn crusted beef tenderloin

  • estanzler on January 02, 2025

    This was really good and really straight forward. It did take longer than 25 minutes, maybe closer to 45 minutes. Potatoes were perfectly cooked too, even though I doubled the amount called for.

• Mango cucumber chopped salad

  • aberne on March 07, 2025

    Delicious! Sure to allergy, we optreed for the Tahini variation, which was quite thick (easy to thin with water), but I think I'd try almond next time. Loved the flavors.

• Easy chickpea chopped salad

  • valbe on May 03, 2025

    Note added 2024 Jan

• Fried chicken sandwich (with pickle brine)

  • Running_with_Wools on May 08, 2025

    I made this recipe for my twin's 13th birthday. They always get to pick what they want for dinner and they wanted fried chicken sandwiches. The only substitution I made was to use chicken breasts instead of thighs. We prefer white meat. I cut the breasts in half and pounded them about 1/2 inch thick. Really flavorful recipe. I'll make it again. I forgot to take a picture of the sandwich so here’s a pic of the leftover chicken to see the craggy crust.

• Tiramisu ice cream

  • kbrooks on August 30, 2025

    I was looking for an interesting ice cream, without any eggs included, for a dinner with a friend that has an egg sensitivity. This couldn't be any easier and has fantastic flavors. I used cream cheese, because that's what I had, instead of mascarpone. Added an extra tablespoon of the espresso coffee for a bit more depth of flavor. I had imported Italian ladyfingers (savoiardi) and they were perfect! Got rave reviews on this dessert and will make again!

• Creamy black bean soup

  • Krisage on May 14, 2026

    Tasty! (Works with hyacinth beans in lieu of black)

• Cheddar bacon quiche with spinach

  • jennifer_wto9pl on June 01, 2026

    I have made this recipe many times. I always have puff pastry sheets in the freezer so it’s easy to gather a few ingredients and make it. I don’t think that I have ever made it the same way twice — or even exactly how the recipe reads. I’m always swapping cheeses, leftover veggies and meats, using up dairy, etc. It’s my favorite quiche recipe!