Notes about Recipes in this site

• Apple almond cranberry pie

  • Thredbende on August 25, 2013

    This is a wonderful dessert with crunch, lots of different flavors and colors, and the surprise factor of luscious almond paste. I made it as written with frozen freezer burned cranberries and frozen apples with a fabulous end product.

• Arroz con pollo

  • hourlongshower on September 07, 2017

    Works really well in the instant pot. I follow the recipe up until the "mix ingredients in a bowl and pour over" I just mix the sauce in the pot and put the thighs in then lock the pot and hit "chicken" Comes out better and more even than on the stove top or the oven.

• Asian coleslaw

  • TrishaCP on May 06, 2012

    A twist on regular coleslaw- prepared as a side with spicy Korean-flavored pork chops. The peanut butter-based vinaigrette is a really nice touch.

• Baby bok choy with cashews

  • wittwoman on April 10, 2016

    We didn't have quite enough bok choy, so we added swiss chard. Separated both into stems and leaves. Cooked stems first and then added leaves. Surprisingly good flavor. Very simple.

• Baked ling cod with lemon-garlic butter sauce

  • EdM on November 15, 2022

    Simple baked fish with easy tasty sauce. Don't worry about curdling milk during reduction boil, as it will smooth out fine when whisked into roux.

• Baked shrimp with tomatillos

  • Margaretsmall on April 26, 2014

    Had a bumper crop of tomatillos, all from two plants. Wanted something other than salsa, found this one online, had some frozen prawns. Surprisingly delicious.

• Baked ziti

  • ssdrabek on September 07, 2011

    total comfort food and YUMMY!!! will make again!

• Banana bread

  • CuisineQueen874 on July 26, 2019

    Excellent recipe, easy to make, comes out moist.

  • yaleksly on July 06, 2024

    The banana bread I grew up making. I have since moved onto other banana bread recipes, but this one will always have a special place in my heart. Easy to whip up, comes out pretty perfect every time.

• Banana nut muffins

  • aeader on November 30, 2014

    These were great, not too sweet and a nice texture. Skipped the espresso/coffee and substituted 1/2 c whole wheat pastry flour for 1/2 c of the AP flour. Added a pinch of nutmeg. Baked in mini-muffin pan for 15 min. Decreased oven temp to 325 since I was using a dark non-stick pan. Greased the pan with a little melted butter instead of using paper liners. Next time I would toast the walnuts and maybe add some ground flax seed.

  • hourlongshower on October 18, 2016

    I use this and her banana bread recipes pretty interchangeably and find it to be the perfect blank slate recipe to experiment with. Things I've done that have turned out well: chocolate chips, peanut butter swirl, nutella swirl, almond extract instead of vanilla, cinnamon, nutmeg, allspice, and/or cardamom, increasing/decreasing sugar by 1/4 cup based on banana ripeness. Things that haven't worked well: shredded coconut (didn't effect texture or taste much), lemon zest (added a bitter note)

• Bavarian sauerkraut

  • Cheri on October 23, 2011

    This was good, I gave it 4 stars. Served for Oktoberfest and everyone seemed to enjoy it, but no "Wow's" . Unfortunately, I did not include the juniper berries, couldn't find them - maybe that would have made a big difference. I would make this again.

• Blackberry pie

  • sldoug on October 04, 2015

    Made October 2015. Followed the recipe except doubled the lemon juice since I had no zest and added a pinch of salt. Used about about 5.5 cups berries (4 farmers market pints) with .75 cup sugar. Next time I'd up the sugar a bit, maybe just a couple more tablespoons. I used an egg wash on the crust (Smitten Kitchen's all butter crust) and didn't need to cover it during an hour of baking. However, next time I'd bake it a bit longer, maybe another 15 minutes. It made a good pie! Just the right berry ratio.

  • sldoug on July 16, 2016

    I used the berry portion of this recipe in a galette crust and it turned out well. The berries didn't fully cover the bottom of the crust, but once they cooked down, it was perfect. Once again I didn't love the amount of sugar, it seemed like the recipe needed more (this time I used 5 cups of berries and .75 cup sugar. I'm wondering if what I'm missing is something to make the berry flavor a bit more complex, like the addition of some raspberries?

• Blueberry pie

  • TrishaCP on March 28, 2017

    Made this with frozen berries to suit my mom's craving. The amount of cinnamon and lemon zest is amazingly flavorful and a great combination for pie. However, I didn't read the instructions carefully and baked at the higher temp the whole way through, instead of reducing the heat. Unsurprisingly, the pie was browned on top before it was quite done, so my filling was looser than it should be, and my bottom soggier. But I will definitely try this again paying more attention next time, the flavor is that good!

• Broccoli cheddar casserole

  • StoicLoofah on January 25, 2019

    Maybe I'm just not into broccoli casserole, but we didn't particularly enjoy this dish

• Broccoli salad

  • sturlington on July 24, 2016

    Also a good recipe to use for broccoli slaw.

• Bison burger

  • TrishaCP on May 17, 2020

    I really liked the sage and onion with the bison meat in this burger. I didn’t have any barbecue sauce on hand to serve with, but it would have been delicious.

• Candied kumquats

  • Foodycat on December 20, 2019

    Needs much longer than 10 minutes to get the translucent appearance of the ones in the picture, but they do taste delicious. The leftover syrup from mine actually jellied and made a beautiful marmalade.

• Cheesy bread

  • sturlington on January 01, 2016

    Made for New Year's Eve. A crowd pleaser.

• Cheesy crustless quiche

  • dawnelizabethtaylor on February 04, 2015

    sautéed onion in the butter then made into roux etc. used crème fraiche (as I needed to) instead of cream cheese - other ingreds as recipe - no bacon and used oregano. baked in 6 x giant silicone muffin cases. really moist. going to re-heat for this eve tea too... will make again - so surprised what the 'béchamel' does...!!

• Chicken paprikash

  • Cheri on November 05, 2011

    Used bone-in chicken thighs. This was pretty good, easy. Flavorful. Sauce was thinner than I would have liked, but flavor made up for it. I would recommend removing the chicken skin before serving, it does keep the meat moist, but seems a little slimy to serve. I used more sour cream than called for to try and thicken up the sauce. Next time add 1-2 TBSP flour to sr. cream before adding to pot. Also added a 1/2 tsp of grated ginger, which was good. Cooked the chicken for almost an hour. Served over buttered egg noodles.

  • Cheri on November 09, 2011

    We had some leftover sauced noodles (chicken was all gone), which were great leftover. Flavor was really good! Note to self, make EXTRA - leftovers are great.

• Chicken and dumplings

  • Rinshin on June 07, 2019

    The stew part of this recipe was fantastic. Subbed milk for cream and added bay leaf. I did cook the stew for about 1 hr on low simmer and the chicken was super moist and delicious. Although the dumplings were fine, I have made better ones in the past. I used to add dumpling to many soup types. This one uses cake flour because it is supposed to make more fluffier ones, but I found these more cakey and dense. Although I added more milk, maybe more milk? Photo added.

• Chicken and rice casserole

  • jumali on May 05, 2012

    A family favorite--I've used both wild rice blend and brown rice with success.

• Chile verde

  • Nettmahoney on March 08, 2023

    I've made this so many times now, and every time someone is asking me for the recipe. It's truly delicious. If I'm feeling bold, I'll up the qty of poblano or Anaheim chiles (maybe even double). Leftover sauce makes excellent chilequiles.

• Chinese almond cookies

  • Bloominanglophile on April 09, 2025

    I made these for Chinese New Year. They tasted ok, but baked up thinner than I'd like. I will try another recipe if I make them again in the future.

• Chocolate bourbon cake

  • TrishaCP on December 20, 2014

    I made this for an office party- it isn't very sweet but the bourbon flavor is really strong (best to bake ahead of time to mellow it some). The people that liked it REALLY liked it, but most people didn't go back for seconds. I thought it was good, but I won't make it again anytime soon.

• Chocolate zucchini cake

  • krobbins426 on January 01, 2012

    Awesome cake. It really is a nice light chocolate cake. You cannot taste the zucchini in the final product.

  • eliza on October 24, 2023

    This was a really nice cake that just happens to have zucchini in it. I made a half recipe (used 2 eggs) and it made 4 bundtlettes and 3 mini cakes. I skipped the glaze and just used icing sugar on top. Took about 25-27 min at 350 fan. Took to a gathering and all my friends liked them (one friend emailed me the next day to say how much she liked it). A definite repeat.

• Classic rack of lamb

  • nicolepellegrini on November 01, 2014

    Do not trust the cooking times given for this recipe whatsoever - unless your idea of medium-rare or even rare lamb is equivalent to bloody raw, not even blue. Had to finish my lamb rack on the stove top for it to be edible.

• Corned beef and cabbage

  • chawkins on March 16, 2014

    Wanting to try something different, I opted for the baked version. You're supposed to boil the beef in two changes of water before baking, However, I did not read the instructions carefully, so for the first boil, I just dunked the beef in boiling water until it reboiled again. For the second boil, I did it right with the beef in the cold water to start the boiling process. The resulting corned beef had a texture different from the boiled method, we both liked this texture better, but the corned beef itself was saltier than boiled method, don't know if it was due to my mistake in the pre-boil or it is just the nature of the baked method.

• Cream of wild mushroom soup

  • MollyB on November 23, 2020

    This was a lovely soup! I used a mix of dried mushrooms (morels, mousserons, and black trumpets) along with fresh cremini mushooms, and it was great.

• Curry rice salad

  • wittwoman on April 10, 2016

    We follow directions for oven-baked brown rice from The New Best Recipe (Cooks Illustrated). This salad gets better with time. Good cold or warm. Sometimes we make extra curried onion sauce.

• Deviled eggs

  • CaffeineRage on December 01, 2022

    A basic recipe, but it offers a lot of suggestions for making it your own across all aspects of the recipe. It's a great jumping-off point for someone looking for ideas to make deviled eggs their own way.

• Easy black beans and rice

  • ssdrabek on September 26, 2011

    boring nothing special....too many other good ones out there

• Easy blender Hollandaise sauce

  • rachael_h0nzkk on May 18, 2026

    Delicious. If anything mine could have used two tablespoons of water to make it more sauce like. Mine was past mayonnaise texture and. I only used 8 tbs of butter

• Quick and easy egg drop soup

  • MollyB on April 29, 2022

    Good, simple egg drop soup recipe. Perfect if you're feeling under the weather! I made it with homemade stock, and I'd say the quality of the stock really makes a difference here.

• Eggplant Parmesan

  • cucinahalcon on November 24, 2018

    Really tasty vegetarian meal! I needed way more bread crumbs than called for. I was pretty loose on timing for the eggplant moisture release; I’m sure it was longer than 2 hours. One nice thing is that you can prep the whole thing intermittently, as able with time, then bake when ready. The fresh moz & San Marzano are essential.

• French onion soup

  • anya_sf on February 04, 2024

    Fairly standard recipe for a delicious soup, especially when prepared with homemade beef and chicken stocks. My biggest quibble with this recipe is the instruction to caramelize the onions on medium-high heat. I did not do that, but used low heat instead.

• Fresh basil pesto

  • jenmacgregor18 on August 15, 2023

    I had a lovely gift of lots of basil from my co-worker. This is quick and delicious. As suggested, I subbed toasted walnuts for the pine nuts. You can freeze it, which is helpful when you make a lot.

• Glazed baked ham

  • imaluckyducky on April 23, 2025

    5 stars! Method of cooking guarantees a moist and not dry ham. The thyme glaze is phenomenal, will make again.

• Grilled marinated flank steak

  • chef.j on June 26, 2021

    This is basically everything I want in a flank steak. DO salt after marinating.

• Ham and asparagus quiche

  • bktravels on February 24, 2026

    Followed this recipe and accompanying recipe for pate brisee pretty closely. It was delicious. I did change the process a bit by steaming the asparagus and then cooking the shallots quickly in some olive oil. I combined all ingredients except the Gruyere in a bowl. I put half the cheese on the warm crust and poured the egg and vegetable mixture into the tart pan. I scattered the remaining half of cheese on top. It was very good.

• Hamburger stroganoff

  • Grywhp on March 11, 2013

    Solid weeknight stroganoff. Used smoked hot paprika and doubled the recommended amount. Also recommend using some pasta water to thin the sauce out a bit. Will put this one in the rotation.

  • stef on April 27, 2022

    We didn't enjoy this

• Hanger steak with shallots

  • EdM on January 22, 2023

    This is the Daniel Boulud recipe, also in EYB and Epicurious, from The Café Boulud Cookbook,

• Home cured corned beef

  • jenburkholder on March 18, 2024

    This is a very good corned beef - I actually used a combination of this recipe and the one from Leite's Culinaria. Both were based on Michael Ruhlman's recipe, and it doesn't seem like the sort of thing one needs to be very precise on, spice-wise. I only used 2 tsp of pink salt as 5 seemed like far too much. Came out very well after a 7 day cure, and is really significantly better than packaged corned beef, without that much labor involved beyond planning ahead.

• Hot crab dip

  • mfto on December 21, 2014

    I sometimes make this appetizer for Wigilia, the Polish Christmas Eve dinner. It is very easy and good. I use 2 cans of crab and can't imagine using expensive fresh crab in this dip. No offense to the dip, of course. I would use more heat as a personal taste. The sliced almonds added a nice crunch without overpowering the crab. I read on the blog site a reader's suggestion to add curry powder. There are probably several variations you could make.

• Irish beef stew

  • TrishaCP on March 23, 2014

    This was really delicious. The base of the stew contains stout, red wine, and Worcestershire sauce, and it made for a really flavorful broth. (Though very thin- you will need to tweak this if you like your stew to have a thicker consistency.) Subbed chicken broth for the beef broth with no problem. Adding the onions and carrots separately in the last hour of cooking also kept some nice brightness to the vegetables.

• Italian sausage and cabbage stew

  • StoicLoofah on May 17, 2020

    There's a lot of water in this recipe. I think it's fine with 2 cups less of water, and the cabbage will boil down. You may also not need the salt depending on your stock: salt to taste

• Jalapeño bread and butter pickles

  • jumali on September 20, 2011

    Everyone I know loves these--I've made 5 batches so far. I slice the chiles about 1/4 inch wide rather than leave them in halves. About 2 1/2 pounds of sliced chiles will yield 4 pints. I can't keep enough of them on hand!

• Kale with seaweed, sesame and ginger

  • radishseed on February 19, 2013

    I made this delicious salad with small cubes of fried tofu and chopped avocado added.

• Kumquat salsa

  • fairyduff on June 02, 2024

    Wow! Tried this recipe because just what do you do with kumquats? It was immensely well received. We ate this with panfried crispy skin salmon.

• Mango lassi

  • chefandra on October 25, 2022

    Very good! I made with frozen mango chunks. Might add some ginger next time.

  • jaxcap on August 19, 2023

    I added cardamom before blending, it was good that way. Even though I didn’t freeze the mango it still had a good thick texture.

• Mexican three bean salad

  • Krisage on July 29, 2017

    Nice! Made with kidney, in lieu of black beans. And reduced sugar to 3 T. Might try 2 next time.

  • omegabeth on August 11, 2019

    Used red onions, dried beans, and a dried ancho chile; concept was good, but much too sweet. I noticed that that there is a version of this at https://inthekitchenwithkath.com/2013/08/09/mexican-three-bean-salad/ (which is also indexed here) which uses much less sweetener, so would look to that recipe next time.

• Chili beans with rice

  • jenburkholder on November 03, 2024

    Easy, basic, tasty. Sometimes that's just what you want. I think I've always used ground beef instead of ground turkey.

• Mom's ground turkey and peppers

  • anya_sf on January 14, 2023

    As written, this is pretty basic and probably rather bland, but if you think of it as a jumping off point, it's a nice recipe that's quick, easy, inexpensive, and flexible. I opted to use curry powder (2 tsp) + a dash of garam masala instead of chili powder, 2 bell peppers, more cilantro, and some frozen peas and chopped spinach, served over basmati rice. I could see using smoked paprika for more of a Spanish vibe, adding tomatoes to make it saucier, etc.

  • nutrica6 on October 01, 2024

    This is a great base recipe for a weeknight meal. It is versatile in terms of flavors you can add and what you can serve it with. I made it as written with chipotle powder and served it with baked sweet potatoes and sour cream. Add the scallion greens in with the bell peppers and onions at the beginning (I think that was left out of the instructions).

• Brazilian fish stew (Moqueca)

  • Jane on April 29, 2014

    Very good. I made it with swordfish. It was very quick to cook and very tasty - a great weeknight dinner.

  • Agaillard on January 05, 2016

    Just made this with swordfish. It was really nice and tasty, but i found it to be a bit too sweet. I added a bit of stock, salt, lemon juice, and more chile flakes, then tasted just fine! I served it with sweet potato corn bread/cake, and the rice as in the recipe. I think the look of the soup is amazing, it looks very creamy, colorful and overall tempting!

  • chawkins on April 27, 2016

    Quite good and quick to put together. I used cod.

• Moroccan chickpea barley salad

  • consortiumlibrary on October 04, 2017

    Great concept (thank you Hank Shaw); lots of healthy fiber in a very delicious package. Too bland for us as written. Added red onion, more lemon juice, more parsley, more black pepper, subbed currants for apricots and cut amount in half, and added cumin and coriander. As adjusted, this was fabulous. Holds up well in refrigerator and can be made well ahead. Recipe makes 8 cups; serves 8-12 people.

• Moroccan spiced grilled chicken breasts

  • TrishaCP on June 07, 2020

    This made for a lovely marinade for grilled chicken.

• Best fresh apple bundt cake

  • Kfaber on September 25, 2014

    Delicious and super moist from the apples and coconut. Grapeseed oil was an interesting addition as well.

• Mushroom risotto

  • Laura on June 16, 2016

    This was simple and easy to prepare. The flavor was just ok. I probably wouldn't make it again.

• Teriyaki chicken breasts

  • Jane on July 10, 2011

    A tasty, quick and easy everynight dinner. The breasts were very tender, having cooked very slowly in the sauce. The sauce was really well flavored once it was reduced down. I served it with sushi rice cooked with carrots and snow peas.

• Blackberry cobbler

  • Cheri on August 03, 2011

    This was easy, quick and good. The lemon is a nice offset to the sweet berries and the topping is not too sweet. Used logan, boysen, black and raspberry combo.

• Scalloped potatoes

  • ssdrabek on September 01, 2011

    Everyone loved this and asked me to make it again! Made for marriage group 2011. A keeper!!

• Oven baked sweet potato fries

  • Cheri on October 21, 2011

    Used Sweet Potatoes cut up like fries. They really burned, and stuck to the sheet pan. The ones that did not burn were good, but need to be watched carefully. Only used olive oil, sugar, salt and black pepper. Flavor was good, but probably slices were too small for the time/temp called for in this recipe.

  • EdM on October 02, 2020

    Didn't crisp.

• Pork tenderloin with figs and onions

  • Cheri on October 22, 2012

    Simple and flavorful. We liked this. I omitted the rosemary (didn't have any) and that would have offset the sweetness of the compote a bit. Overall we liked this and I would repeat next fall with more ripe figs. This dish is company worthy. I did roast the tenderloin at 350 deg. for 28 minutes to get the desired doneness. Also let the meat stand about 10 minutes before slicing. Don't skip the lemon/parsley, it really adds some nice flavor notes.

  • Cotonqueen on October 19, 2012

    Excellent flavor. Simple and deceptively tasty.

• Flourless lemon almond cake

  • robinorig on April 22, 2015

    Very nice recipe, especially for gluten and dairy-free with only a 1/4 cup of sugar. I substituted lemon juice for the vinegar to boost the lemon flavor. I may add lemon extract next time. Definitely needs the powdered sugar on top. Bake it in a 7 or 8" pan or it will be too flat. Would also be nice using orange peel and orange juice. Read the comments on the blog post about it, it seems like it can't possibly become light and airy before you mix in the egg whites but it loosens up as you add them in increments. Nice with fruit salad. Would probably work with drizzled chocolate over it, too.

• Salmon fish stew, Brazilian style

  • Laura on March 10, 2019

    The directions for making the 'marinade' need to be tweaked because as written they don't work. The garlic should be minced, not crushed, so it can better blend into the other ingredients. Also, I had to add some olive oil to the paste to make it anywhere near something that could be used as a marinade. I rubbed it on the salmon in mid-morning and left it on for several hours. Rather than slicing fresh tomatoes, I used 2 cans of diced, drained tomatoes. Subbed a red pepper for the green. Served it over brown rice. It was easy enough to prepare and didn't require a lot of hands-on time, but the results didn't impress me. I probably wouldn't make it again.

• Turkey soup with lemon and barley

  • Laura on April 10, 2019

    Made this with homemade roasted turkey stock. Only included 1/2 cup of barley and that was plenty. The soup was hearty and tasty, although the lemon flavor did not come through as much as I would have liked. It didn't make a huge amount of soup -- only 4 servings at our table. There was nothing wrong with the soup, but it just didn't wow like some other soups I make regularly.

• Lemon chicken chickpea soup

  • Laura on February 05, 2016

    This soup was a disappointment, but I suspect that may be my fault. I used brown basmati rice rather than white and so it took twice as long to cook and I think this pretty much destroyed the lemon flavors I was expecting. In future, I'd either cook the rice separately, or eliminate it altogether and just double the chickpeas. I also made this with chicken breasts rather than thighs. Otherwise, followed the directions exactly.

  • sgump on January 17, 2016

    Quite tasty on a sub-zero January night. Had most of the ingredients on hand (with a few substitutions: chicken breasts instead of thighs; vegetable broth instead of chicken broth; carrots instead of celery [added a nice sweetness]; and ground ginger instead of fresh [though fresh would undoubtedly be tastier]); made for quite a hearty soup, and I presume the leftovers will reheat quite tastily. (UPDATE: As I'd predicted, even better reheated the next day. The turmeric loses its bitterness, and the basmati rice absorbs the flavors. Lovely, indeed!)

• Tomatillo chicken stew

  • Laura on July 03, 2016

    Lovely tomatillos from the farmers market resulted in my making this recipe. I served it over Texmati rice and we liked it a lot. I used 2 serrano chiles with the seeds removed and so there was some heat, but probably not as much as we prefer. The color of our stew was considerably lighter in color than the photo -- that photo looks like it must have had a lot more cumin and coriander than the recipe calls for (1 tsp each). I'd make it again.

• Roasted curried cauliflower

  • Laura on March 15, 2016

    Made this for dinner last night and it was very good. Perhaps not quite as good as the roasted cauliflower from Epicurious, but less work to prep and with a very satisfying result.

  • hourlongshower on October 18, 2016

    Manages to combine a few of my favorite things: easy preparation, roasted cauliflower, curried cauliflower. I would've happily eaten all of it by myself for dinner, family be damned!

• Shell pasta with sausage and greens

  • Laura on June 12, 2012

    I had my doubts about this recipe, but because I had all of the ingredients on hand I decided to go with it. Should have listened to those doubts. This was a totally boring dish that was not satisfying on any level. It was just completely incoherent. As soon as I finish this I'm going to toss the leftovers.

• Provençal potato salad

  • Lolliejean on August 01, 2012

    Delicious. Be cautious about adding salt as anchovies, capers and olives are all salty.

• Frosted snickerdoodle bars

  • vickster on March 10, 2020

    The bars weren't special to me, although they do have the Snickerdoodle flavor. The frosting is delicious. I probably won't make again, but I would make that frosting for something else.

• Shrimp gumbo with andouille sausage

  • PennyG on January 31, 2015

    This was great - and easy. A keeper for my family!

• BBQ grilled chicken wings

  • PennyG on January 01, 2014

    These are so good. Not a fluke - have made them three or four times now and they are awesome every time.

  • stef on June 07, 2020

    A great sauce for grilled chicken wings

• Tomato, cucumber, purslane salad

  • PennyG on August 06, 2013

    I got some purslane in my CSA box, did a search on EYB, found this recipe and have sought out purslane to make it ever since! Really nice and refreshing.

• Rabbit stew with mushrooms

  • bloncosky on October 21, 2012

    This recipe produces a deep mushroom flavor and the meat turns out very tender. I will make this again in the spring with some morels and wild leeks or ramps. As a compliment/substitute for crusty bread we made celery root mashed potatoes and then baked them until brown and crispy on top.

• Cod poached in court bouillon

  • lorloff on July 15, 2021

    This was simple and delicious. Used a big batch of court bouillon I ad made for Salmon from Ad Hoc At Home recipe. Served it with Claudia Roden’s Salsa verde per peche from Book of Jewish Food.

• Quinoa salad with black beans, corn, and tomatoes

  • lorloff on July 19, 2015

    Delicious used heirloom quinoa from Lima's organic farmer's market and fresh cilantro from the garden. Tripled the cilantro. Came together very quickly.

• Salmon patties

  • Aggie92 on March 30, 2016

    Tasty and quick to put together. Substituted dried dill for fresh and 1/4 cup panko breadcrumbs for the slice of bread. Will definitely make again

• Quick & easy hamburger soup

  • Aggie92 on October 21, 2023

    Quick and tasty. Made a few changes by adding a half a bag of frozen mixed vegetables that had been hanging out in the freezer for too long, and a minced jalapeño. Seemed a bit thick, more like a stew, so I also upped the beef broth to 4 cups. Also added the optional red wine and macaroni pasta.

• Zucchini breakfast casserole

  • sarahcooks on July 23, 2012

    This is really good. I salted my zucchini and squeezed out the water, so I used the max amount of eggs, skipped the tabasco. The chunks of garden fresh tomato were so delicious. Definitely will be repeating this.

  • eliza on July 17, 2016

    I really liked this. I made a half recipe with a few changes. I used goat cheese for the ricotta and a mix of cheddar and Parmesan instead of the full amount of Parmesan. Also, I salted the zucchini and squeezed it well before adding. I didn't moisten the bread since the moisture seemed right to me. Very easy to make and tasty and will definitely make this again. A great choice for a vegetarian brunch and uses lots of zucchini.

• Potato skins

  • Waderu on December 29, 2013

    The double baking of the potato skins made them crispy and yummy. I topped them with sautéed chopped onions, red bell peppers, a Serrano pepper and chorizo seitan, thn cheddar cheese. Big hit for the Packers-Bears game.

• Curried turkey soup

  • TrishaCP on November 29, 2016

    This was a great use of leftover Thanksgiving turkey, though I would add that it tasted even better after a day or two. (In the future, I would make the soup ahead of time, and then add the leftover turkey just before serving.) I used homemade turkey stock and the "My Curry Powder" recipe (ground freshly) from "From Curries to Kebabs" by Madhur Jaffrey.

• Corn salsa

  • TrishaCP on April 15, 2017

    Sooo good. I used frozen corn and a whole jalapeño with the seeds. The flavors are great for adding a bit more zip to frozen corn. I served this as a side salad.

• How to make fast, no-soak beans in the Instant Pot

  • TrishaCP on January 30, 2018

    This worked well, especially waiting until the beans released under natural pressure to reduce the possibility of blowing out the beans. I cooked pinto beans that I had bought at the farmer's market (so quite fresh) under these instructions, using the minimum time of 25 minutes. I think next time I would do 30 minutes though just to get them that bit softer.

  • eliza on July 09, 2023

    This is basically the system I use to batch cook beans for freezing. For Flourist chickpeas, (about 1-1.5 cups dried) I do soak overnight with a little salt. To cook, I add fresh water plus a bit of oil, 2 dried garlic cloves and 1 tsp salt in my instant pot. Cook high pressure 20 min, 10 min NR then QR. (as long as they’re well soaked this is good timing for my kabuli chickpeas). It's a trial and error process since different brands of beans cook differently. I then freeze the beans I don't need immediately in wide mouth mason jars in the cooking liquid for later use. It's easy to grab a jar from the freezer for hummus, curries, etc.

  • Ganga108 on June 19, 2024

    A great coverage of cooking dried beans in the Instant Pot, particularly with the flavourings she adds. I also use https://instantpoteats.com/instant-pot-101-how-to-cook-legumes for timings for soaked beans. Eliza has a great comment below about freezing chickpeas in jars with cooking liquid. I do this for left-over chickpeas, sans the cooking liquid, but use ziplock bags as my freezer is constantly almost-full. Next time I'll add some cooking liquid.

• Sopa seca de fideo with tomatillos

  • TrishaCP on February 28, 2020

    I played around with this recipe a bit (used my own tomatillo salsa and skipped the chorizo), but the bones of this recipe are good. Will definitely repeat this.

• Chocolate zucchini bread

  • TrishaCP on July 17, 2021

    This was fast to pull together and stayed moist and delicious while it lasted. (Which wasn’t very long.) A great way to use up zucchini.

  • krobbins426 on July 05, 2014

    Love this! Uses a ton of zucchini.

• Green mashed potatoes

  • nicolepellegrini on March 16, 2019

    Made these to go with a venison stew. Quite tasty! I left out the cream and used a little more milk and it was just fine.

• 7-layer magic bars

  • nicolepellegrini on November 03, 2018

    I've made layer bars before (and love them) but this was a disaster. Didn't set at all (despite cooking exactly as directed) and was just a crumbly mess I had to salvage into sticky dessert balls after cooling enough to roll and coat with some more toppings. Then I realized the problem—putting the toppings onto the condensed milk, instead of pouring the milk over it all as the last step before baking to set it all together. Won't be following this recipe again.

• Spicy pumpkin soup

  • nicolepellegrini on March 08, 2015

    I've made this several times for holiday parties and it's always a big hit, one I get asked for the recipe all the time. I do leave out the heavy cream because I find it's rich enough with a good stock and milk. I also tend to way amp up the amount of red pepper and curry powder as well as I like it spicy.

• Ham and asparagus strata

  • debkellie on February 01, 2022

    Ok: I admit it, I am a cheap skate.. I had a load of bread crusts in the freezer, a tin of asparagus in the larder from lord knows when, some sliced ham and some grated cheddar.. this came up in a search on "strata" and "main course" .. have to say it was absolutely delicious!! Recommended!

• Sautéed asparagus with morels

  • EdM on May 18, 2018

    Must have very fresh morels, otherwise use dried. Don't completely cook asparagus when boiling/steaming. 2~4 minutes, depending on spears thickness (should be thin or medium, not thick). Spring garlic is great, but shallots can also work. Easy on the tarragon.

• How to make cauliflower rice

  • EdM on May 09, 2019

    Key is to get the florets roughly uniformly small before putting in processor, then pulsing a few times until rice-like, and not more. Cook and stir on med-high until steam begins to subside, and/or browning begins. Add parsley near the end.

• How to get crispy, golden skin on your turkey

  • EdM on November 21, 2017

    Applies to chicken as well as turkey.

• Mashed parsnips and potatoes with chives and parsley

  • EdM on July 30, 2018

    Good flavor with parsnips, but must be eaten hot or it gets stiff, since it uses butter without milk/cream, unlike typical mashed potatoes.

• Sheet pan chicken fajitas with peppers and onions

  • blintz on March 03, 2019

    This was quick and delicious! The marinade was nice and citrus-y, but don't forget to save half to pour over the veggies like I did. And don't slice the peppers too thin or they'll burn. Served with tzatziki because that's what we had on hand--which worked just fine.

• Honey mustard chicken

  • Kfaber on September 25, 2014

    This recipe couldn't be easier or tastier- a family favorite. Served it with a side of noodles that we topped with the extra sauce.

  • Foodfann on August 21, 2013

    This is delicious and extremely easy! I do not have much experience cooking chicken and this seemed foolproof. It makes a lot of tasty sauce that we ate over potatoes.

  • joyous on May 07, 2014

    3/2/14 Delicious. Tasty and easy. Cooked at 400 degrees because I was roasting potatoes and veggies and the chicken burned a bit by 45 min so either cook at 350 like the recipe says or take out earlier.

• Roasted spaghetti squash with sausage and kale

  • Kfaber on October 04, 2014

    Really good flavorful dish - very light too

• Instant Pot Mexican pulled pork (Carnitas)

  • eliza on May 11, 2015

    This was easy and turned out well. Had to cook for about 9 hrs in my older slow cooker. I do like the pulled pork recipe from the kitchn a little better however, so will probably make that one in future.

  • kath on November 21, 2013

    This is amazingly good! I used the pork for tacos with avocado slices, cilantro, pickled onions and radish slices.

  • chefmichael on June 26, 2020

    Recipe is mis-titled. It is for a slow cooker not an instant pot. I know that the instant pot has a slow cook feature, but the title should refer to a slow cook not an instant cook.

• Panko-crusted salmon

  • eliza on February 18, 2016

    This was delicious! I used Maille Dijon mustard and whole wheat panko. I also omitted the parsley and paprika. Very easy and fast to prepare, made a very nice weeknight dinner with some steamed broccoli. I used some of my garden tomatoes to make a light tomato sauce to serve with it.

• Slow cooker Moroccan chicken

  • eliza on December 06, 2015

    This was basically a fail for me due to the lemon. Sliced lemon added a bitter taste, and I'm glad I had cut it back a bit. If I make again I will sauté the onions lightly first (I prefer onions fully softened which didn't happen here). Also, no sliced lemon, just the juice. It took 3 hours in my slow cooker on high and I cut each of my chicken thighs in half since they were on the larger side. Good texture on the chicken; not overcooked, but probably won't be making again.

• Chocolate gingerbread cookies

  • eliza on November 11, 2016

    These cookies were good being quite spicy with the chocolate chips and cocoa to compliment the spice. It's a soft cookie that keeps well for a few days in a tin. I substituted allspice for the black pepper.

• “Kale”sadilla

  • eliza on December 10, 2025

    I used this as inspiration for a kale-packed lunch. I deviated from the recipe by making a greens and chickpea filling, and used sharp cheese and homemade flatbreads. Cooked on my panini grill. For us, sharp cheddar is actually much better than mild.

• Tuna salad sandwich

  • eliza on July 07, 2025

    I used this as a guideline eyeballing all amounts and it made a delicious sandwich. I used a small 85 g tin of tuna, fresh fennel, snow peas, and dill from the garden, and some cottage cheese. Also added capers and some fish sauce and black pepper. Made into sandwiches with homemade rolls and garden lettuce. I will repeat this for sure.

  • Kmatazz on March 03, 2026

    Great recipe with cottage cheese and mayo - The ones with yogurt subs seemed to be missing something and this hit the spot.

• Roasted broccoli with Parmesan

  • eliza on February 01, 2021

    A great way to eat broccoli. I omit the Parmesan.

• Fesenjan Persian chicken stew with walnut and pomegranate sauce

  • eliza on January 31, 2022

    Made this a while ago and it was quite good. Reduced sugar a bit and added a little more pomegranate molasses. I did not do the walnut step but added nut dukkah (2T) after the liquid as noted in the recipe.

• Shrimp cakes

  • krobbins426 on January 03, 2014

    Used food processor to blend everything. Didn't have cilantro but still very good. Eaten up by both kids!

• Pumpkin biscotti

  • krobbins426 on December 04, 2011

    A little plain, but easy to make. Remember to grease hands when working with dough.

• Cucumber lime mint agua fresca

  • adrienneyoung on June 24, 2013

    Made as written: just delicious on a sweltering evening. There is something about cucumbers on a hot, hot day, yes?

  • Ducksinarose on June 29, 2025

    This is amazing! I blended everything up in the vitamix and didn’t strain. This was so good and refreshing!

• Strawberry watermelon agua fresca

  • adrienneyoung on July 02, 2013

    Only ok when compared to her cucumber mint agua fresca.

• Old Bay chicken wings

  • peacheater on March 07, 2026

    Make these all the time - a reliable standby!

• Pasta with chicken and asparagus

  • anya_sf on March 14, 2020

    Note: the ingredients listed here do not exactly match the online recipe, which calls for penne pasta, dried oregano and thyme instead of tarragon, and no sherry.

  • anya_sf on March 14, 2020

    I used 2 bunches of asparagus, 1 lb penne, cream cheese instead of goat cheese, and fresh parsley and dill instead of the dried herbs. My family loved it.

• Peppermint bark

  • Barb_N on December 24, 2016

    No time for baking but in need of a homemade gift? This is a snap, impossible to mess up, and a favorite holiday flavor. The hardest part is crushing the candy to the right size pieces. I sifted out the powder then picked the largest pieces out before dropping them on the melted chocolate.

• Perfect popcorn

  • Yildiz100 on December 25, 2018

    Works perfectly!

• Persimmon pomegranate fruit salad

  • tmitra on October 22, 2017

    I added Bosc pears. This was a fine, simple fall fruit salad but nothing special.

• Poached salmon

  • fairyduff on August 17, 2025

    Very good method if your aim is to have cooked leftover salmon after you've served for dinner.

• Pork medallions with mustard-caper sauce

  • ashallen on November 05, 2019

    This recipe yields a slightly tangy sauce with a very nice, rich, meaty flavor. Good! Serving size is modest.

• Pork tenderloin with apples

  • ssdrabek on September 19, 2011

    Yumm!! Only disappointment was that it needed to bake longer, next time I need to bake for 25 minutes!! Very good with the apples, every my husband was surprised!! Will do again!! and AGAIN!

• Pot roast

  • chawkins on October 06, 2021

    I chose this particular recipe because I was cooking in someone else’s house with limited ingredients. But it was delicious and couldn’t be easier. I used a Pinot noir and cooked on an electric stove top for 2.5 hours, I was short on time so I did not set the temp to the lowest setting and the beef shoulder roast was falling apart tender.

• Roast chicken with grapes

  • ssdrabek on September 26, 2011

    Yum, really moist and delicious! Roasted carrots along with it!

• Roasted cauliflower

  • ssdrabek on September 19, 2011

    Very tasty, one of the best ways we like to eat our cauliflower!! Will make again and again!

• Sausage, peppers, and onions

  • skjohns on July 13, 2020

    7/12/2020: Made for me only - Good recipe. Used diced tomatoes this time, it's all I had. Turned out fine, except I over sauteed the sausage a bit so it was a little overdone after completing the recipe on the stovetop.

• Seared ahi tuna

  • babyfork on April 18, 2020

    Nothing earth-shattering here, but a simple tasty marinade for ahi.

• Shrimp fried rice

  • stef on March 28, 2018

    Very nicely spiced and quick recipe. Dh says definitely a repeat

• Simple cooked tomato salsa

  • shastamarie on March 13, 2012

    Easy to make but too salty. I added a little sugar and that did help. Next time I'll use less salt than the recipe calls for. Will definitely make this again!

• Slow and low country ribs

  • circlepotatoes on August 22, 2022

    1.25 inch pork country ribs 6-7 hours @ 250 on Primo

• Smoked paprika roasted chicken

  • sir_ken_g on June 30, 2017

    Excellent. Made it with cornish game hen on the smoker. No smoke except from the paprika.

• Smoked salmon, dill, and goat cheese quiche

  • hillsboroks on March 14, 2016

    Great combination of flavors! I used dried dill and it worked just fine. Beware it makes a LOT of filling. My pie crust in a 9" pie shrank quite a bit even though I prebaked it with weights in it first so I ended up with another 9" crustless quiche along with the 9" quiche with a crust. Next time I will use my deep dish pie pan.

  • stef on December 29, 2018

    I made this in a deep 10" pie plate. Cooked in convection oven. Great flavour. Repeat

• Spicy garlic shrimp with coconut rice (Camarones al ajillo)

  • StoicLoofah on October 09, 2019

    Nice recipe. We also sautéed a bunch of bell peppers and zucchini to balance out the meal a bit with some veggies

• Spicy zucchini soup

  • Rinshin on July 08, 2020

    Thought this was very good with some changes. Used 4 C chicken stock instead of 3 C and 1 C water, deleted mint, added some creme fraiche as well as Parmesan cheese rind. It was ready to be served within an hour for light but delicious lunch. The lemon juice was perfect for this soup.

• Spicy, citrusy black beans

  • ashallen on May 20, 2021

    This recipe made a nicely flavored pot of beans.

• Stir fry ginger beef

  • aeader on April 10, 2016

    Very good, quick and easy weeknight dinner. Great flavor even though I only left the beef in the marinade for 30 min. Left out the chiles and it was just the right level of heat for us.. Served with steamed rice and green beans.

• The best-ever tuna melt

  • spharo00 on January 27, 2013

    I absolutely love this recipe. The tuna melt itself is amazing, but a lot of times I will make the tuna and eat it cold on toasted bread. The lemon adds such a nice, tart flavor. I usually leave off the tomato, but I've also made this without green onion and parsley and it is still amazing. It doesn't get better than this.

• Tomatillo salsa verde

  • bktravels on October 18, 2018

    My favorite salsa verde recipe of the many similar ones I've made. Easy. I use the Oven Roasting Method. I add a little cumin to the blender.

• Tuna casserole

  • Foodfann on June 10, 2024

    Fairly traditional, but with really good flavor and noodle texture. I have never used the cream and nobody noticed. I sub cooked frozen peas for the broccoli. Try to use a high end mushroom soup for best flavor.

• Turkey chili (with leftover turkey)

  • hilarie on December 20, 2019

    Great recipe for turkey leftovers. 6yo gobbled it up, no pun intended.

• Turkey Tetrazzini

  • stef on March 01, 2021

    Pretty basic tetrazzini but good. Had to put under broiler for crumbs to brown.

• Ham and white bean soup

  • spharo00 on March 16, 2012

    This soup was very flavorful. The ham broth was delicious. I did soak the beans overnight instead of doing a two-hour quick soak.

• Zucchini bread

  • Yildiz100 on July 24, 2017

    So good. Surprisingly sweet despite having less sugar than most recipes. Makes two smallish loaves. They were done a bit earlier than indicated (45 minutes.) I used both the optional ingredients (raisins and pecans) but only half a cup of each. This was just right. Note for future reference: 800 ml shredded zucchini equals approximately 1.25 large zucchini.

• Lemon rosemary zucchini bread

  • hillsboroks on August 26, 2021

    This was a nice change from the usual zucchini bread. I loved the lemon and rosemary flavors added in. The bread bakes up very light with a nice crumb. I read other notes at Simply Recipes that said the lemon flavor didn't come through so I used a technique I learned from other recipes and put the lemon zest into the sugar and used my fingers to rub it through the sugar thoroughly to bring the oil out of the zest. I also added 1/4 teaspoon of lemon oil to the melted butter and olive oil and would try putting in 1/2 teaspoon next time. Beware the ordering of the list of ingredients-the salt is way down the list beyond the dry ingredients that are to be mixed together. Needless to say I missed it but by serving slices of the bread buttered with salted butter it remedies the lack of salt in the bread. My loaves were perfectly baked at 45 minutes.

• Spanish roasted potatoes with tomato sauce (Patatas bravas)

  • wkhull on January 17, 2022

    I'm not a huge potato fan (unless drenched in saturated fat), but this was fabulous. I did not blend the sauce and left if chunky. Went really well with a chicken-spinach-leek with cream sauce dish.

  • Rinshin on May 11, 2026

    Made these as a side for our Spanish dinner for two, served alongside chicken croquettes (Croquettas de pollo) and simple steamed broccoli with aioli and brava sauce. I had partially boiled potatoes on hand, so I tossed them in brava sauce and baked them until nicely craggy. Thoroughly enjoyed with a chilled dry rosé.

• Posole rojo

  • Nettmahoney on March 08, 2023

    I make this at least every year for my birthday, and every time it's a giant hit and a few more peeps are asking for the recipe.

• Pumpkin gingerbread

  • StoicLoofah on November 04, 2017

    it mostly tasted like gingerbread. no complaints

• Seared sugar snap peas

  • Bloominanglophile on June 15, 2019

    A nice recipe that flatters fresh sugar snap peas--a quick recipe, too. I served this as a side to radish butter sandwiches (Local Flavors by Deborah Madison). Made for a lovely late spring/early summer meal.

• Pasta with tuna and tomato sauce

  • Nancith on August 12, 2016

    An easy dinner, & a nice change from the ubiquitous tuna noodle casserole. Especially like the ricotta added to the sauce. Unfortunately had to used dried basil, which was fine, but I think the fresh basil that's called for would be an improvement. Could also benefit from some wine added to the tomato sauce for a little more depth of flavor.

• Green goddess dressing

  • peacheater on March 31, 2026

    Dead simple and tasty green goddess dressing!

• Fried catfish

  • jenburkholder on October 26, 2025

    Very tasty. My cornmeal was more coarse so I put in the Vitamix to grind up. Used rice flour to keep it GF. Served with Hatian pikliz and roasted winter squash and thoroughly enjoyed the meal.

• Roast turkey breast with roasted garlic gravy

  • Bloominanglophile on November 30, 2019

    So this is the third time I made this recipe. The second time I made it, I didn't like the gravy as much as the first time. So, this time I just added one roasted garlic bulb instead of two, and my family decided that less garlic was best. I also couldn't get ahold of any turkey wings for the stock, so I just used a pack of chicken wings, which worked just as well. Our 3.6 pound turkey breast (which took about 1.5 hours to cook), was still wonderfully moist after it's dry brining overnight. This recipe really works well for our family of 3!

  • Bloominanglophile on December 30, 2015

    These recipes (both for the turkey and the gravy) made for a wonderful main dish on Christmas Day. I did give the turkey the Zuni treatment, so combined the herbs and pepper with the salt and dry brined the turkey overnight. My family loved the flavor the thyme and sage gave to the turkey. I didn't grow up loving gravy--wasn't really my mom's thing, but I LOVED this one (must be all the garlic in it). Really nice to finally have a good recipe that I can fall back on in the future. I did start the gravy (roasted some turkey bones and the garlic and made the stock) the day before, and will always try to do this in the future--takes some pressure off of the big day! I may also see if I can remove the turkey breast skin before the turkey rests--it was so beautiful coming out of the oven, but of course got soggy upon resting. Minor complaint, though. I was really pleased with this recipe!

• Boursin stuffed mushrooms

  • Alro9 on June 03, 2014

    I used a soft goats cheese with herbs rather than boursin. I thought the time in the oven seemed a bit short so I increased by 5mins, and used a griddle pan in the oven. Delicious with a Kale salad and some roasted cauliflower.

• Lamb korma

  • Purplewhiz on July 04, 2013

    Spices turned out lovely and fragrant. Yogurt made it slightly sour.

• Lemon blueberry ricotta pound cake

  • lueder516 on March 24, 2022

    I've made this recipe at least 20 times over the last 3+ years. It's always a hit. I do cover it with foil after 50 minutes or so, careful to not let the foil touch the top of the cake or it could stick.

• Pasta with tomato, spinach, basil, and Brie

  • StoicLoofah on August 07, 2017

    The brie is pretty light. Mix in the spinach sooner or when it's REALLY hot because it won't wilt much about it. Perhaps throw it into the pasta water just before draining? There ends up being a lot of liquid at the bottom of the dish to deal with. I forgot the olive oil when I made it, and it actually ended up fine, so you might be ablet o skip that.

• Classic meatloaf

  • Rinshin on March 10, 2026

    Not as good as Paul Prudhomme famous meatloaf that we love, but it was still fine classic style meatloaf from yesteryears when time is short and with fewer ingredients. No complaints.

• Pumpkin waffles

  • MiChal.626 on November 23, 2014

    Not a lot of pumpkin flavor

• Black bean burrito bowl

  • hourlongshower on November 02, 2016

    This is my favorite "nothing in the house" or "can't be bothered to cook" meal! When I'm feeling ambitious, I make the rice interesting by throwing some spices or half a lemon in, when I'm not it's plain rice. I don't measure the spices in the beans and just eye-ball and serve with whatever toppings I've got on hand. I can usually scrape together some cheddar, yogurt, and prepped salsa. Sometimes I toss in some roasted vegetables, fresh salsa, or guac. Even the 4 year old loves it!

• Slow cooker chicken rice casserole

  • hourlongshower on October 11, 2016

    I made this as written today. The flavor base is super tasty, but there was not enough liquid to cook all the rice through. The bottom was mushy and the top was crunchy while the chicken was not cooked through. Elyse does note that ceramic slowcookers would require more time and to check the liquids at about halfway through, but I've never had this particular set of problems from my slowcooker before. If I were to make it again, I'd add an extra cup of liquid and set the cooker for upwards of 3 hours on high.

• Grilled corn on the cob

  • anya_sf on September 23, 2020

    Method worked well. I removed some of the husks to get some char. The silks were actually pretty easy to remove after grilling. Cut the kernels off the cobs and used them in salad - very flavorful, especially the charred bits.

• Panko crusted pork tenderloin with Dijon cream sauce

  • Rinshin on April 22, 2018

    For my taste this was bland and thought it was a waste of panko. The buttermilk marinade was bland and the sauce too was very bland. On the positive note, pork was very tender using buttermilk marinade and baked to 145 F internal temperature.

  • stef on April 19, 2018

    This is a nice way to prepare pork tenderloin. I have made it often.

  • sldoug on April 27, 2015

    Made April, 2015. Screwed up the marinade (forgot everything but the buttermilk until the very last minute) and only marinated for an hour, but still, it was so good! I am not a huge fan of Dijon, but the cream sauce was perfectly seasoned and such a great accompaniment to the crunchy pork. Toasting the panko ahead of time was an excellent way to keep it crunchy and improve browning. This was a hit with my family.

  • sldoug on December 13, 2015

    Made again December 2015. For future reference, when making two tenderloins I should just 1.5 the recipe. Don't need to double it.

  • sldoug on February 28, 2016

    Made again February 2016. I couldn't measure the temp but my tenderloins were pretty big and even at 45 minutes it was a bit less done than I might have preferred. Also, one tenderloin is really enough for my family (and an entire second tenderloin of leftovers is a bit much).

• Roasted kabocha squash soup

  • hourlongshower on October 17, 2016

    Ours was not the largest, ripest squash, so the savory flavors stood out more. The adults of the house loved it and licked the platter clean. The child was not a big fan. I froze 28 oz in mason jars for after the baby comes. We'll see how it does.

  • macfadden on September 25, 2016

    This was a nice, creamy soup, no dairy required. Watch the salt, though. If your broth is already salty 2 more teaspoons will be overwhelming. The squash got quite dried out in the oven and by the end of the roasting time I think it might have been burned rather than "caramelized" as in the directions, so I took it out early. I added some red pepper flakes and served it with a large dollop of cucumber yogurt sauce. And I used vegetable broth rather than chicken stock to keep it vegetarian.

• Scalloped potatoes with caramelized onions and Gruyere

  • innerharbors on February 19, 2024

    Great flavor from the layer of caramelized onions and rosemary. It was satisfying and rich without being a huge cream-bomb like some scalloped potato recipes can be. As a bonus, it was easy to make (although it helped to have a kitchen sidekick work on the caramelized onions!)

• Roasted sweet potato soup

  • ecasey830 on October 21, 2019

    Easy to put together but nothing special.

• New potato salad with sour cream and dill

  • sturlington on December 21, 2015

    Made this for a party. It's a good wintry take on potato salad. Simple to make. Everyone enjoyed it.

• Summer minestrone soup

  • sldoug on August 10, 2015

    Made for dinner with garlic bread on 8/2/15. I mostly doubled the recipe and used tiny star pasta instead of ditalini, plus a half cup of pesto added at the end (from http://www.myrecipes.com/recipe/summer-minestrone-soup). It was pretty tasty but I would have liked more beans since they were really lost in all the veggies. Everyone in my family liked it though, even my kids.

• Cheesy baked zucchini noodle casserole

  • anya_sf on August 24, 2018

    I salted the zucchini a few hours ahead, then squeezed it very well to remove as much liquid as possible. I also added mushrooms to the sauce and simmered it a bit longer. The casserole was a bit liquidy, but not too bad. Leftovers were tasty, although the zoodles get quite soft, so I don't think this should be made ahead. My family was surprised by how much they liked it. We had it with garlic bread to mop up the juices.

• Buffalo chicken dip

  • babyfork on November 02, 2023

    Made this again with a rotisserie chicken and halved the recipe. Sprinkled some fresh chives on top.

  • babyfork on February 09, 2017

    I changed this recipe as for me Buffalo wings mean blue cheese always. I used about a cup of shredded sharp cheddar and about a half cup of crumbled triple cream blue. I didn't use fresh garlic and omitted the dried parsley and dill and added a half teaspoon each of onion powder and garlic powder. I poached 2 chicken breasts and shredded those for the meat. I love cilantro, but again...doesn't seem to go with Buffalo chicken. Just sprinkled smoked paprika and black pepper on top before baking. Served with celery sticks, carrots, and crackers. I like the celery best with the dip because it's like a whole Buffalo wing experience in one bite. People love this! Perfect Super Bowl party food.

• Joe’s special (Scrambled eggs with spinach, beef, and mushrooms)

  • StoicLoofah on June 10, 2017

    Proportions are off because it was cooked for 2. There's a lot of meat in this recipe. Might scale that back. Otherwise, we liked it.

• Prosciutto-wrapped asparagus

  • bktravels on March 08, 2018

    The lemon zest and parmesan make this recipe particularly tasty.

• Easy no-knead pizza dough

  • stef on April 05, 2020

    This was a nice airy pizza dough. Very easy to put together. I used my Danish whip to mix it together

• Chicken breasts with mustard cream sauce

  • anya_sf on January 31, 2022

    Quick and easy, although my larger chicken breasts took much longer to finish cooking in the oven. Served over rice to soak up the delicious sauce (which pretty much made the dish).

• No fail, sour cream pie crust

  • stef on February 16, 2019

    Very easy to put together. A nice rich flaky recipe

• Chocolate chip pumpkin bread

  • StoicLoofah on November 04, 2017

    doesn't work well in a 9x5.

• Pressure cooker Indian spinach and tofu (Saag tofu)

  • Krisage on March 23, 2018

    Yum! Subbed fresh kale for spinach, and baked tofu for 42 minutes in 350 oven. Used coconut oil to saute onions. Also used most of cream from can of coconut milk (3/4-1 cup), rather than just 1/4 cup.

• Turkey meatloaf

  • debriser on March 28, 2018

    I used 1# ground turkey and 1/2# ground sirloin. Instead of bread, I used 1/3 ground flax meal.

• One-pot chicken and rice soup

  • stef on February 09, 2021

    Done in instant pot on high for 24 minutes. Nice healthy soup

• Pressure cooker turkey with Dijon gravy

  • jenmacgregor18 on November 20, 2019

    I used turkey thighs only. Very good - B & H both enjoyed.

• Pfeffernüsse spice cookies

  • Aggie92 on December 15, 2022

    Five Stars! I’ve tried so many pfeffernusse recipes and this is (finally!) the one that taste like the cookies my great uncle made at his pastry shop in Munich. Very spicy at first but they do mellow over time. One caveat, the dough is very sticky so refrigerating it overnight helps to form the balls. I used a small cookie scoop and then divided the balls in half and rolled them in my hands to make about 75 small cookies. Trying to paint the glaze on just the tops of the cookies was a pain, so I just painted it all over (also looks better too). Make these for Christmas!

• Tater Tot breakfast casserole

  • anya_sf on February 16, 2019

    I used chicken breakfast sausage and added an onion and green pepper after the sausage browned. This recipe lends itself to numerous variations, as long as the additions are not too watery. This was an easy weeknight dinner. The family enjoyed it.

• Morning glory muffins

  • StoicLoofah on April 12, 2018

    Nice recipe. It's the carrot cake of breakfast. Had a little difficulty with sticking, but using a stiff plastic knife worked well with prying them out

• Lemony broccoli rabe with white beans

  • hourlongshower on May 12, 2018

    I'm not certain where we went wrong with this. It was so bitter it was barely edible and the beans were the saving grace as their creaminess cut through the bitter taste. Discard leftovers as it got worse the longer it sat in the fridge. Ideas on how to make this work: Don't sautee the lemon slices with the greens and garlic as it brings out the bitter flavors in the pith and exacerbates the bitterness in the greens. Maybe I'm just sensitive to the bitter flavors in greens and should have gone with kale?

• Pasta with spinach, mushrooms, and brown butter

  • StoicLoofah on May 05, 2018

    Okay, not great. Just tasted like mushrooms, mostly

• Spring shrimp scampi with peas and mint

  • StoicLoofah on April 21, 2020

    Nice recipe. I couldn't find mint due to the shelter in place, and it turns out that my parsley was no good so I had to use dried parsley, but it was otherwise nice. The leftovers came out dry as I think the ricotta and liquid just gets sucked up by the pasta.

• Alaska rockfish with turmeric cauliflower steaks and curry butter

  • Rinshin on October 22, 2021

    Average at best and was not to our liking. Not much taste coming through lemon or curry mixture and butter did nothing to boost the overall taste. Strangely, I could not even taste the ginger either. It was missing the umami. Baked cauliflower had a spongy texture I did not care for. Maybe adding tomatoes would have boosted the umami.

• Bagel breakfast casserole with sausage, egg, and cheese

  • imaluckyducky on February 27, 2021

    4 stars. This is a really good base to add whatever you want to. I followed the recipe pretty closely, just increased the amount of veg. It needed a bit more seasoning, however it is easy to make dairy-free. The only thing I would do different is not mix the bagel and egg mixture ahead of time, I think this makes the center pieces of the bake a bit too soggy. Other than that, will repeat!

• Pear and white wine sangria

  • cthdawn on December 18, 2025

    Link doesn't work

• Eggnog French toast

  • cucinahalcon on January 06, 2019

    Use day-old challah; turns out perfectly!

  • anya_sf on January 01, 2021

    Used leftover pulla, sliced 1" thick (10 slices). Let bread sit in custard for about 2 min per side. Not that much was absorbed, but the bread was fairly soft anyway. There was leftover custard. Delicious flavor even though we didn't care for the brand of eggnog we bought.

• Stewed crab and tomatoes with rice (Puerto Rican salmorejo)

  • nutrica6 on October 28, 2024

    This is so easy to make and delicious. I used claw meat from the grocery store and found recaito at the international store. Such good flavor, and even better with a side of roasted sweet potato and some avocado slices. I would add more olives to it.

• Peanut butter chocolate chip banana bread

  • StoicLoofah on January 28, 2019

    This recipe is fine. Maybe I'm just not a fan of peanut butter in banana bread since it overpowers the banana flavor and doesn't let the moist texture come through. I definitely had to bake it longer than it says. I would probably do it in a 9x5 or 2 pans if I were making it again

• Turkey sloppy Joes

  • innerharbors on January 11, 2024

    I like this! Has a good amount of veggies to make it healthier and a nice balance of savory/sweet. Just served over toasted bread and it feels like a complete meal.

• Vegan chickpea minestrone

  • StoicLoofah on July 25, 2020

    Nice recipe. No complaints

• Cheesy crustless quiche with broccoli and ham

  • peacheater on April 12, 2026

    Good recipe, have made this a bunch of times. This time I added a couple sliced green onions. Can take various variations.

• Curry-scented grilled beef lettuce wraps

  • sarahcooks on December 19, 2024

    Really delicious, especially love the peanuts, they add great texture so don't chop them *too* fine.

• Yeasted Belgian waffles

  • AndieEats on April 26, 2021

    Accidentally let it overproof - 12 hours instead of 8 on the counter. Came out quite crispy and fluffy, but need to play with the waffle maker timing a bit more. It soaks up the melted butter very quickly, which the husband actually did not like. Flavour was good, but I had thrown in a little bit of vanilla, and needed a little extra sweetness.

• Air fryer Chinese egg rolls

  • imaluckyducky on February 10, 2023

    4 stars. Doubled the cabbage and carrots needed, grated about a TB each of garlic and ginger into the ground pork before cooking it. Definitely a winner

• Peach frangipane puff pastry tarts

  • goodfruit on September 03, 2019

    These are a snap to make, I didn't use the food processor, since I used almond meal from Bob's Red Mill and also their Sparkling Decorative Sugar. Everyone pronounced them Yummy. Will make again! Could use any stone fruit, I would think.

• Grilled salmon with cucumber mango salsa

  • Rinshin on June 02, 2021

    Simple, quick, nutritious, and satisfying. Mango salsa was good using frozen mango chunks for this purpose. Photo added.

• Crispy fish tacos with red cabbage slaw

  • nutrica6 on December 15, 2025

    I love this recipe. The coleslaw is a little sweet and spicy, perfect when mixed with the fried fish and creamy sauce. I wouldn’t change anything about it!

• Skirt steak with avocado chimichurri

  • EdM on November 02, 2021

    Good flavor complement to strong beef flavor, but a bit overpowering. A nice alternative preparation for basic grilled beefsteak.

• Lime icebox cookies

  • AndieEats on February 26, 2021

    Used lemon instead of lime because it's what I had available. The line about the dough being sticky and soft is definitely true! I found it a little bit easier to wrap it up in a rough log shape, then re-shape a bit once it's firmed up in the fridge. I bet a natural bristle brush would glaze the tops better than the silicone. It comes out a little patchy (without the dusted sugar top) if you're not careful/generous enough with the syrup.

• Loaded baked potatoes

  • anya_sf on March 20, 2021

    Simple recipe but very well received by my family - can't believe I didn't make these before. I initially baked the potatoes plain (no oil or salt) directly on the rack, my usual method. Baked the bacon at the same temperature to save time. Frozen petite broccoli florets were also a good time-saver here. The potato cutting method worked well for stuffing.

• Cream cheese banana bread

  • dawnelizabethtaylor on February 11, 2026

    Mix brown and white flour. Just 100g sugar. I top with brown sugar and cinnamon before baking - 3tsp demerara sugar + 1 tsp cinnamon. Favourite banana bread. After couple days tastes like a yeasted cake.

• Charred skillet broccoli

  • ricki on October 23, 2023

    added 1 large chopped garlic clove and 1 tablespoon capers, rinsed and drained, to the hot oil just before putting the broccoli in the pan. very good.

• Gimlet cocktail

  • anya_sf on January 14, 2021

    I already had plain simple syrup on hand, so I just let it sit with a few strips of lime peel for about 10 minutes in the shaker and left the lime peel in when shaking the drinks. I'm sure proper lime syrup would be better, but the drink was quite good this way too.

  • Bloominanglophile on May 19, 2021

    I followed anya's example, as I also had plain simple syrup already in the fridge. A nice transition to summer drinks using the gin I had on hand for martinis this winter!

• Sidecar cocktail

  • anya_sf on January 20, 2021

    Several variations are described. I made the Chelsea Sidecar/White Lady and it was very good.

• Easy chicken pot pie

  • stef on November 09, 2021

    This came together quickly and was good. Used leftover turkey breast from this year's Thanksgiving(canada) which was vacuum sealed and frozen.

• How to cook potatoes sous vide

  • eliza on October 25, 2025

    This is basically what I do with several changes: - only ever done with homegrown potatoes - I never cut the potatoes - I use Celsius so I cook at 88C - cook for 1-1.5 hrs. I vary herbs and spices…today I used thyme and hot chili from the garden, and I salt moderately and use a pat of butter in each bag. The potatoes are never over cooked when you cook them this way.

• Chicago-style deep dish pizza with Italian sausage

  • Running_with_Wools on December 27, 2022

    I followed this recipe exactly and it exceeded expectations. The pizza was spectacular, and the crust was flaky and delicious. I’ll definitely make it his again. Used King Arthur organic bread flour.

• Pumpkin muffins

  • Running_with_Wools on September 27, 2025

    Simple, fast recipe. I added a handful of chocolate chips.

• Easy pasta with winter greens

  • EdM on November 11, 2021

    Nice veg alternative to basil pesto, milder but flavorful, less oily. Darker green color (as mentioned in recipe) than picture, using green chard. Can mix with kale and/or spinach. Alternative preparation without blender: Just thoroughly chop the parboiled chard, add to the oil, chopped garlic, pepper, and lemon saucepan, then add the cooked pasta, toss with a bit more EVOO and pasta water, black pepper and Parmesan (best with orecchiette).

• Appletini

  • anya_sf on November 13, 2021

    I accidentally overcooked the apples until they started falling apart and needed to add an extra splash of water. Perhaps because of this, the drink was on the tart side - the lemon was as prominent as the apple. I would try this again, paying more attention to the syrup next time.

• Roasted cabbage steaks with garlic breadcrumbs

  • wkhull on January 24, 2022

    Though tasty, this took way longer than 25 minutes to get the cabbage "fork tender". By the time it was fork tender it was pretty blackened around the edges. If repeating, I would go 1/2" cabbage slices, make double the sauce and bread crumbs, and lower the oven temperature.

• Afghan lamb shanks with rice, carrots, and raisins (Kabuli palao)

  • inflytur on December 27, 2022

    The curry braised lamb shanks are fabulous. I used the oven braise method which required almost no work at all but took over 2 hours. The rice was just okay. I’ll either try another recipe next time or tart it up with saffron or some such spice.

• Soy sauce eggs

  • PennyG on January 27, 2024

    These were delicious! I had a “Japanese-Themed” week of lunches and when I sent pics to my brother and a friend, both independently remarked on THOSE EGGS!

• Noodles with cucumbers and a lot of chili crisp

  • eliza on July 16, 2025

    I had a few random vegetables from the garden so I made this with baby fennel, snow peas, and some dill. I reduced the chilli crisp this time so as not to drown out the delicate flavour of the veg, and also added some spiced seeds for added crunch. Used fine rice noodles. We enjoyed this a lot. Really adaptable recipe.

  • eliza on July 29, 2023

    I was given a cucumber from my friend’s garden and decided to make these noodles. It’s a very quick recipe, it’s easy, and uses mostly pantry ingredients. The recipe states several options for noodles, so I used rice noodles in mine. The only changes I made were to increase the chili crisp a bit and to top with a few peanuts. A delicious salad that I will definitely repeat.

• Air fryer baked potatoes

  • anya_sf on November 28, 2023

    A faster way to bake potatoes, convenient when the oven is being used at a different temperature. My 8-oz potatoes were definitely done after 40 min. The skin seemed a little thick when initially tested, but softened (but retained some crispness) as the potatoes were kept warm.

• Pumpkin blondies

  • hillsboroks on November 27, 2023

    I agree with Aggie92 that these blondies are fabulous! I made them to use up the pumpkin purée leftover from a Thanksgiving pie recipe. The flavors all meld beautifully into a wonderful treat with a cup of tea or coffee.

  • Aggie92 on October 31, 2023

    These are so stinking good! The brown butter takes these to another level and gives them a bit of a caramel flavor. Forgot to add the vanilla extract so made a vanilla icing to put on top. The only change I would make next time would be to cut back the amount of white chocolate chips by at least a 1/2 cup.

• Korean braised tofu (Dubu jorim)

  • kkmatti on January 14, 2026

    We really enjoyed this & will definitely make this again. There weren’t instructions on how to prepare the tofu, so I drained it & dried them with paper towels before slicing them.

• 3-ingredient banana pancakes

  • EdM on April 25, 2023

    Super easy, followed exactly. Just make sure bananas are overripe and soft, otherwise add some sugar a splash of milk. Can halve recipe no problem.

• 3-layer cake in the micorwave

  • Bloominanglophile on February 23, 2023

    Might want to change the spelling of "microwave" in the title!

• Cajun shrimp Alfredo

  • stef on May 05, 2023

    This was a very easy quick dish to prepare which isnt too spicy. Family enjoyed it and will make again

• Paccheri with quick sausage ragu

  • PennyG on June 21, 2024

    My friend who moved to Italy recently sent me a box of interesting pasta shapes not easily found in the U.S., including this pasta, paccheri. Well this recipe was delicious! Would make it even if I did not have the paccheri.

• TikTok-famous chicken cobbler

  • Rinshin on January 04, 2024

    This worked great (my husband’s kind of eats) using up cooked leftover frozen turkey breast and separate vegetable mix from Thanksgiving. Did jazz up the taste though by adding lightly cooked onion, celery, shallots and fennel along with sage, thyme, more chopped parsley, TJ’s mushroom seasoning and tsp soy sauce. I think without more seasoning and add-ons, this would have been quite bland. Instead of chicken soup, used Libby’s country sausage gravy and less expensive Betty Crocker cheese garlic biscuit mix. Only used about 1 T butter in the pan. All that butter not needed. Baked for 55 min and needed to let cool off and set out for at least 15 min before serving. Not pot pie but more like shepherd’s pie. Photo added.

• Viral banana date iced coffee

  • hbakke on August 20, 2023

    Nice amount of sweetness with an almost chocolately flavor from the espresso. I would make this again.

• Copycat Ronto wraps

  • anya_sf on August 24, 2023

    I haven't tried the original Ronto wraps, but these were very good. I mixed the herbs into the slaw. Half the peppercorn sauce was the right amount for us. You definitely want the peppercorn sauce to mix with the slaw dressing to balance the flavors.

• Almond croissants

  • stef on September 03, 2023

    Quick to put together. Made with purchased croissant. Worth the calories

• Chocolate chip snickerdoodle cake

  • psarrett on April 30, 2024

    Made this as directed. Chips generally sank to the bottom despite tossing them in the dry mixture first. Cake as a whole was unremarkable, with the cinnamon sugar fairly muted. As much as the cinnamon sugar, snickerdoodles are about their texture, which naturally this cake cannot capture. As such I think calling it a "snickerdoodle cake" sets unrealistic expectations. But even setting that aside, I'd rather make a crumb or coffee cake; on its own merits, this cake failed to impress.

• Copycat Red Lobster cheddar bay biscuits

  • Acarroll on November 24, 2024

    Mine look blonder but I used white cheddar. I also forgot the old bay and parsley toppings, Oops! These were great served with gumbo.

• Unstuffed peppers

  • Rinshin on February 02, 2025

    Oh boy, this recipe and RecipeTin Eats' Mexican Stuffed Peppers (https://www.recipetineats.com/mexican-stuffed-peppers/) inspired me to combine both elements using past the prime, three oddly shaped (which would not stand up) multi-colored bell peppers to create a very simple yet excellent casserole. I cooked the ground beef and onion mixture using the Mexican spice blend from the recipetineats'' stuffed peppers recipe along with corn, and loosely followed this recipe—without any water. I also baked it for 20 minutes at 400°F to give the cheese on top more color. We loved it!

• Easy taco casserole

  • anya_sf on January 13, 2025

    Ground turkey worked well here. I used homemade taco seasoning with 1.5 tsp cornstarch added. Thinner tortilla chips were fine, just softened more, which we didn't mind. Quick, easy, and tasty.

• 3-ingredient Trader Joe's meal

  • anya_sf on May 31, 2024

    This was definitely among the quickest, easiest meals I've made. However, the sauce was quite bland, which I'd blame on the sesame-soy packet that comes with the noodles, and perhaps because I used teriyaki baked tofu. We topped our servings with fried eggs, which helped a lot. My serving was improved by adding chili crisp. Another quibble was that the snow peas in the stir-fry mix still had strings, which I ended up removing, making this slightly less quick. It just served 2 for dinner.

• Pesto shrimp with cherry tomatoes

  • EdM on June 30, 2024

    Use favorite pesto, or the recipe recommended Vegan Kale, Cashew & Basil pesto (refrigerated) sold at Trader Joe's, which worked great.

• Peach, cucumber, and basil salad

  • fairyduff on January 17, 2025

    Fantastic dressing - good enough to make for other summer fruits salads. Use fresh lime and basil.

• Superhero muffins

  • Running_with_Wools on August 03, 2024

    Happened to have all the ingredients on hand so I made these for a high-protein breakfast for the kids I used honey instead of maple syrup, all zucchini, no carrots. And I used dark chocolate chips instead of raisins. Baked six giant muffins (about one cup batter each) instead of 12 regular sized muffins. They collapsed in the middle a bit, but I do live at altitude. I didn’t love the texture and probably would not make these again. We didn’t finish this batch.

• Triple M salmon

  • anya_sf on August 16, 2024

    Really tasty glaze for salmon. I think I've seen (and probably made) a similar recipe before. I just cooked one fillet in the air fryer and 1/2 Tbsp of each "m" was just right. The sauce that pooled around the edges burned, so I'm glad I put the salmon on foil.

• Kielbasa, potato, and broccoli skillet [Jessica Greathouse]

  • kbrooks on April 25, 2025

    Very easy to make and quite tasty.

• Twice baked potato casserole

  • kbrooks on December 07, 2025

    Took some liberties with this. Omitted the bacon. Didn't peel and mash the potatoes; just cut them into bite sized chunks after baking them and mixed with the remaining ingredients in a casserole, topped with extra cheese and baked. Quite tasty. Will make again.

• Creamy Boursin mashed potatoes

  • sydlikestocook on December 09, 2024

    even easier, I used refrigerated mashed potatoes from costco and mixed in the ingredients

• Alice Springs chicken

  • kbrooks on December 11, 2024

    My husband really liked this. I thought it was awful. I think the problem might be with the assembly. The cheese didn't stay on top of the chicken and completely disappeared. Maybe don't top the chicken with the honey mustard first? I think the cheese was responsible for the sticky ugly mess left in the pan.The mushrooms and bacon mixture was tasty but also didn't stay on top of the chicken and had to be pried out of the gooey mess in the pan. Perhaps it would hold together better if baked rather than cooked in the covered pan on the stove top? In any case I'm not doing this again.

• Broccoli pasta

  • Kmatazz on July 29, 2025

    This is very quick because you can use the same pot for the broccoli as the pasta. I used a few more cloves of garlic and the squeeze of lemon added to its profile.

• Hungarian potato casserole (Rakott krumpli)

  • anya_sf on March 21, 2025

    Delicious comfort food. Whole milk worked instead of heavy cream, with maybe a teensy bit of curdling that wasn't really noticeable. Polish kielbasa worked well here. The egg and sausage slices didn't make full layers, so I mostly alternated them. I increased the oven to 450 F instead of using the broiler, and the top browned nicely. Traditionally this is topped with bread crumbs, so I sprinkled some on. Omitted the dill as it's not traditional. Served with a green salad, we got 2 dinner mains + 1 lunch from 1/3 recipe.

• Quick garlic noodles

  • dawnelizabethtaylor on May 25, 2026

    125g noodles 1/4 cup chicken stock 1 tbsp Korean bbq sauce (instead of oyster, soy, honey and chilli) 1 1/2+ tbsp h-m garlic butter. Gently heat garlic butter then add soaked/cooked noodles straight into pan without draining. Add veg - today broccoli, h-g peas and garlic greens. Add sauce and toss well adding splash noodle water if necessary.

• Ginger-scallion chicken

  • kbrooks on June 28, 2025

    When I lived in Hawaii, my Japanese ex-father-in-law used to make this (even though it's Chinese)and I lost the recipe a long time ago. This is exactly it! So simple and so tasty. I poached chicken breasts,as he did, (rather than use already cooked rotisserie chicken)and marinated them several hours in the ginger, scallions, salt and oil (rather than topping with the sauce and serving immediately). Brings back memories...he was an amazing cook.

• Deviled egg potato salad

  • megann_b5gxnm on February 08, 2026

    Increase yellow mustard to 1/4 cup, use Worcestershire instead of acv, add 1+ tsp hot sauce.

• Quick sardine pasta

  • Acarroll on April 07, 2026

    I liked it but left the capers out (because, kids). It would have been way better with the capers! Otherwise good and easy.

• Homemade Spaghettios

  • Bessp on November 12, 2025

    Super simple, and a pretty good dupe of canned Spaghettios. Not quite as sweet, but that's a good thing. I basically just made the sauce and used cannellini beans instead of pasta, which worked quite well. I also added peas for a vegetable. I'm not really sure if it worked but I do like peas.

• Corn and edamame succotash

  • kbrooks on March 03, 2026

    We really like this. Made exactly as written. Balanced flavors with the cajun spice (I mixed up a fresh batch rather than use premixed), tangy roasted red peppers and sliced green onion garnish. I think this would also work well as a salad with a simple vinaigrette dressing. Served with Pinchos Morunos (Milk Street) and creamy polenta.