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Radically Simple: Brilliant Flavors with Breathtaking Ease: 275 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne Gold

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Notes about Recipes in this book

  • Runny eggs on creamy scallion-bacon grits

    • kari500 on September 02, 2012

      Delicious for dinner too.

  • Cheese strata with prosciutto, basil and spinach

    • kjwright on June 17, 2012

      Enjoyed this recipe for family brunch. Came together easily the night before, and baked up nicely in the morning. The strata came out very rich and filling - the spinach and basil helped cut through the richness, though it's still really rich! Needed no explicit seasoning due to the saltiness of the prosciutto and feta. Well-received by guests.

  • Heirloom tomatoes with lemony tahina

    • kari500 on September 02, 2012

      Surprisingly nice variation on a tomato salad.

  • Summer tomatoes with za'atar pesto

    • L.Nightshade on August 01, 2012

      I've made this several times now: it's a stellar dish if you have great tomatoes. First time I made it i had orange cherry tomatoes from my CSA - absolutely great. The next couple of times I used tomatoes from the farmers market, should have been great, but, not so much. So when you've got a great garden tomato, it's definitely a dish to try.

    • kari500 on September 02, 2012

      Really good. I've even had success with only so-so tomatoes.

  • Salade Normande

    • kari500 on September 02, 2012

      This salad doesn't sound like much on paper, but we love it. The fresh tarragon and chives give it something extra, and the butter lettuce is nice and delicate. A nice side salad when you're serving a main that doesn't have huge flavors.

    • DKennedy on July 18, 2013

      Agree that this salad is much better than it looks on paper. Adding breakfast radishes takes it up a notch. The sharpness of the radish is nicely balanced by the cream. We substituted fennel fronds for the tarragon as it was out of season.

    • stockholm28 on June 15, 2014

      Delicious! An excellent salad when you want to highlight beautiful fresh lettuce.

  • Watercress, endive and St. Agur blue cheese

    • amraub on April 10, 2012

      A great little salad. All the flavours work well together. Used sunflower oil instead of walnut.

  • Lemony arugula and sun-dried tomato salad with smoked mozzarella

    • L.Nightshade on August 01, 2012

      The dressing is made by placing lemon flesh in a blender with garlic, oil, salt and pepper, and whirring until smooth. I did not have enough arugula so I mixed in miscellaneous greens with the radicchio. The lettuces are tossed with the dressing, topped with thinly sliced smoked mozzarella dried tomato strips. A bit more dressing goes over, then toasted pine nuts top it off. I liked this salad a lot, and thought the flavors worked well together. Mr. NS is not a fan of lemony dressings, so I picked a good night to try this one out. He'd probably be fine with a slight tweak to the dressing. A good quality smoked mozzarella is essential here (well, where is it not?).

  • Grapefruit, date and arugula salad with Parmesan shards

    • L.Nightshade on June 04, 2011

      This recipes combines flavors for a refreshing, interesting salad. Over a bed of arugula tossed with olive oil, place grapefruit zest and sections, quartered dates, and shaves of parmesan. Grind a little pepper on top. Slightly bitter greens, tart grapefruit, sweet dates, and salty parmesan work so nicely together.

  • Moroccan carrots

    • amraub on September 29, 2012

      Comes together quickly, but should be made ahead of time and chilled. Carrots are cooked but retain some bite and aren't overly sweet. Nice blend of spices. Served with lamb merguez sausages.

  • Apple cider cucumbers

  • Truffled asparagus soup with pineapple reduction

    • kjwright on July 07, 2011

      Delicious and elegant soup - very high return on investment. Seasoning/tasting is pretty key once the soup is pureed.

  • Linguine with zucchini, lemon zest and basil

    • britt on July 19, 2012

      I did something wrong because none of the flour stayed on the zucchini as it cooked, but it didn't seem to matter. The dish was still tasty - bright but savory. Nice quick pasta.

  • Pumpkin ravioli with crispy sage and walnut butter

    • britt on January 23, 2011

      That you buy the ravioli makes this an obvious, who-needs-a-recipe-anyway recipe. Nevertheless, I followed the instructions using pumpkin ravioli, and the end result was delicious.

  • Capellini with chili paste and crispy egg

    • stockholm28 on June 15, 2014

      Great weeknight meal. This is pasta tossed with parmigiano, butter, and chili paste and topped with an egg, a little orange zest, and some thai basil. It is a very satisfying mix of flavors.

    • BlytheSpirit on July 16, 2014

      Agree with above review. This is a very quick, easy and tasty little meal. I've made it twice this week - once without the orange zest and basil and it is still good.

    • Delys77 on July 31, 2014

      I used 8oz dry spaghettini and about 5 oz of butter in the sauce, along with 1 heaping tb of sichuan chilli bean paste and it was excellent. I do think that quantity of past yielded approximately 3 dinner sized servings. If you added a robust salad that might stretch it out a bit but it isn't a large meal. Flavour wise the combination of butter, parm, and chilli is excellent and the orange pushes it just over the edge.

  • Tortellini with yogurt, mint and smoked paprika oil

    • DKennedy on July 04, 2013

      Made this yesterday for a quick lunch and I lOVED it. This is the first recipe I am trying out of this book. Checked it out of the library and quickly decided to buy it so my copy is on its way to me. I only used a small amount of smoked paprika, substituting sweet paprika for the remaining amount. Came out great, but next time I will warm the oil and infuse the garlic in it before adding the paprika to intensify the garlic flavor.

  • Pimiento mac

    • Delys77 on July 08, 2014

      Very simple and quite good, if a little reminiscent of kraft dinner in terms of colour. The sauce seems super pungent but it tones down when it is mixed with the pasta. On the whole good, but not likely a repeat.

  • Baked ziti in bianco with Fontina and salami

    • Delys77 on June 30, 2014

      My husband loved this, which isn't surprising since it is basically noodles, butter, cheese, and salami without the distraction of a sauce mornay. I also liked it but would suggest serving in small portions with something light on the side to combat the richness. Another plus is that this is exceedingly easy to put together. Increased ingredients by about 25%.

  • Perciatelli with French breakfast radishes, bacon and greens

    • L.Nightshade on June 02, 2011

      It is rare that I get such out and out raves for something that took only a few minutes to prepare. Put the pasta on to boil (I used fettucini instead of the perciatelli or spaghetti listed in the recipe), saute up some chopped bacon, add sliced radishes and their greens, a dash of olive oil, add all to the pasta and grate some pecorino romano. Absolutely splendid! Because the dish is simple, the quality of ingredients is crucial. I had lovely radishes in my CSA box, I used a combination of French breakfast and red. The FBs had a fair amount of bite, the reds were sweeter, they combined well. I used a locally-made pepper bacon, and a decent Pecorino.

    • stockholm28 on June 15, 2014

      Delicious use of radishes and the radish greens too.

  • Short rigatoni with cauliflower, anchovies and raisins

    • amraub on July 19, 2012

      Used dill instead of fennel fronds. Raisins are a very nice compliment to the dish. I also added a little bit of hot shattered Hungarian paprika to give the dish a bit of a kick.

    • L.Nightshade on August 01, 2012

      This dish was perfectly decent (faint praise compared to most of my Radically Simple reviews). It was certainly quick and easy, and a plus that I didn't have to do any shopping. I just thought it needed a little something extra. Maybe include a few slices of fennel bulb in the saute? Or maybe it would work just fine as an accompaniment to an entree. For me it was the main, and I did not feel that the flavors fully satisfied me. Getting too picky probably, but Ms Gold has set the bar so high!

  • "Thunder and lightning"

    • kari500 on September 02, 2012

      This is a wonderful autumnal dish. The sage and the chickpeas meld nicely. Also easy to make.

  • Castellane with ricotta and tomato-Marsala sauce

    • minerva on March 01, 2014

      Easy and good, but nothing too special.

  • Gemelli with sausage, leeks and barely wilted spinach

    • L.Nightshade on June 04, 2011

      For the pasta, gemelli is listed, I used torchiette. While the pasta cooks, chopped leeks are cooked in oil, then crumbled sausage is added. When the sausage is done, cream is added as is slivered chili pepper. Scotch bonnet is called for, but I only had serranos and jalapenos, so I added some of each. The cream is thickened, then the pasta and baby spinach are added with a bit of the pasta water, and stirred until the spinach is just wilted. My one word of caution with this would be to cook the pasta to be underdone, as it continues to cook with the spinach and sauce. I cooked the leeks only lightly, and I enjoyed the slightly crunchy counterpart to the pasta. This dish doesn't end up with a thick cream sauce, just a nice coat and mouth feel around the ingredients. This was not an unusual or knock-the-socks-off dish, but it was easy and tasty. I'd do it again.

  • Warm sesame noodles with ginger and snow peas

    • amraub on February 25, 2012

      Quick and easy with a satisfying sauce. Next time to turn into more of a meal, will try with red peppers and chicken or shrimp.

  • Smoked and fresh salmon en chemise

    • amraub on July 24, 2012

      Quick, easy, and very good. I skipped on the pea shoots. Served with the corn, tomato, and avocado salad from Cook This Now.

    • L.Nightshade on August 01, 2012

      Fresh salmon fillets are swaddled in a thin layer of smoked salmon, and quickly roasted. Then they are plated atop a room temperature sauce of blended tomatillos, basil, oil, cilantro, onion, lime juice and salt. Pea shoots are scatted on the salmon. I liked this dish quite a bit. The salmon "chemise" infused the fillet with its smoky taste. While I wouldn't want a full serving fillet of smoked salmon, I liked that the fillet took on the smoky flavor. The sauce was a good counterpoint to the salmon, bright, green flavors. The pea shoots atop the salmon was a frivolous addition, curly and cute. Fun to eat, but didn't really add that much to the total flavors of the dish. Love those little preemie pea pods though. I will admit that Mr. Nightshade thought this dish was just OK. He says it's the first Radically Simple dish he's been ho-hum about. But he wants that green sauce on seared tuna, or maybe fish tacos.

  • "Golden robe" salmon with snow peas and red cabbage

    • minerva on July 14, 2014

      Add more garlic for flavor, more cabbage and snow peas make it more filling.

  • Korean-style salmon "bulgogi," bok choy and shiitakes

    • JoanN on July 13, 2014

      Everyone else seems to love this, but it didn't work for me. Thought the bok choy/shiitakes were insipid and the marinade too salty. The fish, however, was perfectly cooked.

    • Delys77 on August 13, 2014

      Cook the mushrooms separately, otherwise delicious as written.

  • Crunchy crumbed cod with frozen peas

    • peaceoutdesign on June 09, 2014

      Easy and good. Used Swai instead of cod.

  • Chilean sea bass with pistachio-pesto crust and green bean "fries"

    • Delys77 on July 07, 2014

      Made this with mahi mahi as we had some on hand. Very easy to put together and quite tasty. I did over cook mine a bit so go a little shorter on the cooking time.

    • westminstr on July 17, 2014

      Made with local dogfish, it was easy and everyone liked it. Would be very quick to put together with prepared pesto on hand.

  • Holy mackerel

    • Delys77 on July 18, 2014

      I used cod and cooked it by the broiler method from Fish Without a Doubt and then topped it with the sauce. I cut the oil back a bit and didn't drizzle the finished product as it was already oily enough from the bacon. The bacon tomato relish of sorts was good but nothing to write home about. I did squirt some lemon on it but I think it could have done with a bit more acidity, perhaps some brine from the capers or some wine in the sauce.

  • Sheet-pan mussels with red curry-garlic broth

    • minerva on March 15, 2014

      Best way to make mussels! Great flavor!

  • Shrimp escabeche with blood orange mojo

    • minerva on January 19, 2014

      This is my current favorite shrimp cocktail type recipe. I will make it for guests who tolerate spicy food in the future.

  • Riso in bianco with shrimp scampi

    • LaPomme on July 27, 2011

      Much easier than traditional risotto recipe, and with wonderful results. The garlic shrimp are a stroke of genius, that I may use in other dishes.

  • A radically simple chicken Parmigiana

    • westminstr on July 25, 2014

      An easy and tasty treatment for chicken breasts but, after all, they are still chicken breasts.

  • Cardamom chicken with chickpea and orange couscous

    • amraub on August 18, 2012

      This came out quite nicely. I love cardamom on anything. It does make a lot of couscous, but the cumin and orange combination is quite nice. I think the couscous could be used as a side in many other dishes as well.

    • minerva on January 18, 2014

      Easy and delicious. It is also elegant enough for a dinner party. I used a bit more garlic than called for.

  • "Almost confit" chicken with melted garlic

    • apronless on September 05, 2011

      This recipe has an amazing ROI! There isn't much to it but it makes a meal worth repeating. I like this with very crunchy toast.

    • Julia on December 19, 2011

      Made as written but used chicken leg quarters. Very easy and delish. Be sure to serve with crusty bread.

  • Poulet au crème fraîche

    • Cheri on December 04, 2011

      This has a lovely flavor! Marinated 2 hours. Tender. Served with roasted fingerling potatoes. Would definately make this again. Lots of flavor and succulence for virtually no work.

    • DKennedy on July 22, 2013

      This was not our thing.

  • Blistered chicken, tandoori-style

    • Delys77 on July 22, 2014

      As per usual with this book this came together very easily. I cooked for about 30 minutes and it was just right. Nicely blistered and still juicy on the inside. The flavours didn't really remind me of tandoori though, almost more of a roasted Korma. I also think there is too much cardamon, I might even consider eliminating it if I repeat this dish. On the whole easy and pretty good, but not stunning.

  • Chicken with za'atar, lemon and garlic

    • LaPomme on September 01, 2011

      Pair it with brown rice, and you have a simple, but delicious weeknight meal. I halved the recipe to make two chicken legs, and used maybe 2 tbs of the za'atar, which was plenty.

  • Bombay turkey sliders, hurry-curry sauce

    • Delys77 on July 11, 2014

      I made these into burgers instead of sliders and decided to try cooking them in my toaster oven as it was far too hot in the kitchen. I left them at 400 on convection for about 20 minutes (turning after 10) and this was about right. Could have maybe been a minute to two less. The flavour of the patties is lovely and the curry sauce is delicious. I might consider adding the tiniest dollop of mango chutney to the burgers. I also think it would be fun as a slider.

  • Pork chops and apples, Madeira-bay butter sauce

    • Julia on June 16, 2011

      Delish! I altered the method of cooking. I seared the chops and the apple slices in olive oil over medium high heat then piled the apples on the chops and put in a 425 degree oven for about 12 minutes. I then removed the chops from the skillet to rest and poured the warm sauce into the skillet and mixed with the tbs. or two of drippings. Served with baked sweet potatoes with cracked pepper and watercress/radish salad with a simple vinegarette. The sauce is very buttery and wonderful with the apples. I plan to make the apples with the sauce including the tarragon for other pork dishes and I think would be great on a savory waffle. Extra points for economy money, time and clean up wise.

    • kjwright on July 07, 2011

      Really delicious and fast. Broiled about 2.5-3" from element, rested chops while finishing sauce. Very little prep and clean-up required.

  • Pork loin in cream with tomatoes, sage and gin

    • L.Nightshade on June 14, 2011

      The recipe specifies cooking at 425, which we found a bit too hot. We turned it down to 400, but not soon enough, as the liquid at the bottom of the pan was very burnt. (The pork, however, was perfectly cooked.) So when the time came to remove the pork and reduce the sauce, I ladled it into another pan and added a touch more gin and cream (to compensate for the burnt losses) before reducing. We thought this was an excellent way to cook pork. Very nice, and interesting, flavors. Although the alcohol had burned off, the juniper flavor of the gin was very predominant.

  • Lamb chops with smoked paprika oil, cumin and arugula

    • L.Nightshade on July 24, 2014

      I didn't follow the recipe exactly here, but I think the variations are minor. RG calls for seasoning the chops with cumin, salt, and pepper, then broiling them. I instead added oil and smoked paprika into the chop seasoning, then Mr. NS cooked them on the big egg. Then, per the recipe, another little batch of smoked paprika oil was made up, mixed with lemon juice, and drizzled over arugula. The chop goes on top, with a bit more of the oil and some shaved manchego. In this instance, we were not terribly fond of the actual lamb we got, but the flavorings were lovely. The smoky paprika and cumin are a great mix with the lamb, and the manchego just adds a nice little nutty bite. Wonderful aroma while cooking too!

  • Big juicy sun-dried tomato burgers

    • amraub on August 23, 2012

      I needed to scale this recipe down significantly, so perhaps I made an error in my scaling, but I was very underwhelmed by these burgers given how much I love all the ingredients together. They didn't stay together very well and needed more salt (the salt may have been a scaling error).

  • Flap, hanger, or skirt steaks with sumac

    • Delys77 on July 30, 2014

      Very simple, just some oil and a whole lot of sumac, then pan fry, broil, or BBQ (which is what I did). The Sumac seems like it will be overkill but it wasn't, it was just right. Made with a flank steak and it was quite good with the slight sour astringency that we love sumac for.

  • Beef rendang

    • Delys77 on July 14, 2014

      Great flavour from relatively little active effort. She doesn't have you brown the meat which saves on the mess and time, but the result is very rich and flavourful from the long cooking down of the coconut milk. Went with beef short ribs and took two hours to simmer and then about 20 minutes to do the final reduction. Excellent with steamed rice and some stir fried greens. She doesn't mention salt at any point, which makes sense given the heavy reduction of sauce, but you do have to salt at the end obviously.

  • Steamed asparagus with wasabi-miso butter

    • Delys77 on July 07, 2014

      Very different but we enjoyed it. I might go a touch lighter on the wasabi and I might go with about 2/3 the amount of butter. Lastly, I tossed my asparagus with the butter so as to dress them evenly.

  • Steamed broccoli with blue cheese, red onion and mint

    • Delys77 on July 30, 2014

      This was fine but not really our cup of tea. I like blue cheese but I found it overpowered the simply steamed broccoli, and for us the mint just didn't go.

  • A new way to cook broccoli: charred and tossed with chilies and garlic

    • peaceoutdesign on June 09, 2014

      Did not blanch first but cooked at 475F for 10 minutes, tossing once. Simmered garlic and red pepper flakes in oil until golden.

    • Delys77 on July 22, 2014

      I steamed in the microwave for a few minutes then roasted at 550 along with the tandoori chicken for about 12 minutes or so. Very nice little dish, and she is right that the fish sauce adds a very nice little touch.

  • "Chipped" beets and beet greens

    • Emily Hope on January 21, 2011

      Great recipe for when there isn't time to roast beets in the oven for a salad. I shredded the beet greens in the food processor (and removed them) before doing the beets.

  • Carrot "nib" orzo

    • Cheri on January 07, 2012

      This was excellent! Carrots and chives offer nice compliment to one another. Watch liquid. Didn't measure orzo and needed to add some water to fully cook the pasta. Yummy!

  • Roasted sliced cauliflower with cheddar and rosemary

    • Jane on March 13, 2012

      This was a very quick and easy supper dish. I think 20 mins is too long in a 475 oven though - I did 15 mins and it was perfect. All it is, is roasted cauliflower mixed while hot with grated cheddar and chopped rosemary (should also have been chives but I didn't have any).

    • minerva on March 01, 2014

      Really easy and tasty.

    • bching on July 25, 2014

      Great texture and easy. Easy to vary, too: change up the fat and the herbs. I don't think it needs as much fat as the recipe calls for, though. Reduce by a teaspoon or two.

  • Swiss chard with lemony tahina and cashews

    • britt on February 09, 2012

      This was good! Kale was great with the rich, lemony, mildly bitter tahini sauce. I was wary of cooking greens over high heat, imagining they'd burn onto my not-nonstick pan, so I used a smidge less than high heat. The onion caramelized, and the kale cooked in the prescribed time, so I think I'll stick with the lower temperature. I skipped the cashews just b/c I didn't have any on hand.

  • "Green" corn

    • minerva on January 19, 2014

      An interesting variation on simple buttered corn. Very little prep work required.

  • Pistachio-coconut rice

    • Delys77 on July 07, 2014

      I made this in the rice cooker. I used two rice cooker measures of rice to 1 can of coconut milk and then topped up the rest with water to get to the line on the rice cooker. Given the rice cooker shortcut this was dead simple easy and very tasty. I loved the crunch of the pistachio and the butter and curry powder together were lovely.

    • westminstr on July 31, 2014

      Very good, easy recipe. I added the curry powder at the beginning, sauteeing with the butter. Used 1.5 cups water and 1/4 cup thick coconut cream from the freezer. Really enjoyed this rice but might want to add a bit more coconut next time.

  • "Creola" rice

    • Delys77 on July 24, 2014

      I made this as written and added 2 dry chorizo sausages for 3 servings (which is what the recipe rendered for us). It was good if a bit tame and slightly too tomatoey. I would go with a touch more onion and green pepper, a serrano, more garlic, less tomato and more stock instead of water. I also agree that shrimp would be nice, along with the sauteed dry chorizo. I also drizzled a little of the chorizo oil that rendered from the chorizo over the finished dish, very nice. You could also start by browning the chorizo and then reserving, then cooking the rice and aromatics in that oil.

  • Chocolate "pousse"

    • Delys77 on August 13, 2014

      Dead simple easy and delicious. Plus it is a bit lighter than traditional mousse.

  • Dutch butter ginger cake

    • BonnieontheBlock on July 15, 2013

      This is essentially a pate sucree with a large amount of finely chopped crystallized ginger. So I modified the recipe by rolling it into cookies, cut into 2 inch rounds. Handle as if it is a pate sucre, so rest the dough after the initial mixing and freeze or chill thoroughly before baking. Bake at 350 for 12 minutes, or until edges are delicately brown. Set tray on a cool counter for five minutes and then put cookies on a rack until thoroughly cooled. The cookies will keep for several days in an airtight container. Brush the tops with beaten egg and top with turbinado sugar, a very small amount of sea salt and pumpkin seeds. Bake for ten minutes. These are wonderful as an accompaniment to the Pineapple caramel tiles in this book and as a part of an end of the meal cheese course. The recipe itself is dead easy and the flavors are wonderful

  • French yogurt cake with Nutella

    • Cheri on December 24, 2011

      This is good, although a bit dry. Expected a little moister cake. Nice served with whipped cream and berries. Easy. Not an "extra special" cake, but good quick snacking cake if you have some Nutella in the house.

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Reviews about this book

  • ISBN 10 1605294705
  • ISBN 13 9781605294704
  • Published Dec 01 2010
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Rodale Press
  • Imprint Rodale Press

Publishers Text

Throughout her culinary career, chef Rozanne Gold has given much thought to the notions of simplicity and sophistication in cooking. Now, after years of experimentation, she has come to this conclusion: Simplicity is the art of combining a few essential ingredients with a minimum of effort in order to create food that neither looks or tastes like a shortcut; food that is authentic enough to serve with pride and savor with pleasure. In Radically Simple, Gold demonstrates this art to its fullest, manipulating the interplay of time, technique, and number of ingredients to create bold, sophisticated dishes bursting with global flavors. She offers an entire chapter of elegant 10-minute salads; delectable soups that take less than 5 minutes to prepare and others with such depth of flavor they taste like they’ve been simmering all day. Her opinionated take on roast chicken yields a peerlessly moist and tender bird without so much as a sprinkling of salt and pepper, while her recipe for pineapple flan transforms sugar, eggs, and bottled juice into a creamy and decadent taste of the tropics. From a 1-minute mustard sauce for her last-minute gravlax to a “Peking” pork shoulder that slow-roasts under a savory blanket of hoisin and scallions, these dishes are truly stunning in their ease of preparation, yet never sacrifice on flavor or presentation. Even Gold’s procedures are revolutionary: All are conveyed in 140 words or less. With hundreds of signature recipes that you will return to time and again, Radically Simple provides both the tools and the inspiration to make memorable meals on a nightly basis and rediscover the satisfaction that comes from time well spent in the kitchen.

Other cookbooks by this author

Radically Simple: Brilliant Flavors with Breathtaking Ease: 275 Inspiring Recipes from Award-Winning Chef Rozanne Gold

Member Rating

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