• Julia on January 15, 2014

  I just received this book and find the simplicity inspiring. The number of condiments is wonderful and I can't wait to try several. So easy for a week night, a simple roasted chicken, pork or piece of beef with these delicious condiments.

• ellabee on January 10, 2014

  Oh, look, Artisan is capable of producing a modest, manageable cookbook that can actually be cooked from! Wonder if this is the physically smallest cookbook they've ever put out. Are you paying attention, Ten Speed Press?

Notes about Recipes in this book

• Braised artichoke antipasto

  • WFPLCleanEating on January 11, 2017

    Nothing all that special about this recipe. It was good, but not memorable. I left out the wine, perhaps that's why? (RMS-K)

• Very green fish stew

  • usingSpoons on January 02, 2015

    I added a can of coconut milk in place of the coconut oil and some of the broth.

• Tunisian meatballs

  • WFPLCleanEating on January 11, 2017

    Very tasty! I'll make again, but instead of frying will bake the meatballs. I didn't appreciate the added greasiness. (RMS-K)

• Spicy stovetop flatbreads

  • blueipomoea on January 12, 2014

    1/12/2014 had to add another 1/8 + cup of water. I would try to amp up the spices. I only had ground fenugreek.. Some butter and salt made these like an amazing snack bread for me but not sure what flatbread "should" be like. I liked the fact that these used whole wheat flour.

• Salted almonds with rosemary

  • jenmacgregor18 on January 23, 2015

    easy & wonderful. I try to always have some of these on hand- or his Chinese boiled peanuts.

• South Indian cabbage with black mustard seeds.

  • khopkins1012 on July 21, 2016

    Replaced ghee with half butter, half vegetable oil mixture.

• Steamed Asian greens

  • twoyolks on December 18, 2015

    Despite being deceptively simple, this was quite good. This is the first time I've made bok choy and enjoyed it.

• Brown butter almond cakes

  • twoyolks on December 10, 2015

    These are very moist and have good almond flavor. Because they're made of ground whole almonds, they have little bits of almond throughout. The brown butter flavor was lost to the almond flavor in the cakes. It took longer for them to brown than the recipe called for.

• Ham and Gruyère bread pudding

  • cahunter925 on April 30, 2014

    Could only find smoked Gruyere. What a wonderful flavor it added to this dish. Quick and easy to put together. A definite keeper!

• Polentina alla Toscana

  • JKDLady on July 13, 2015

    Hum. Just okay. Low calorie at least.

• Young turnips, greens and all

  • beetlebug on July 05, 2016

    Really delicious and simple dish. Love how I used the whole product from the CSA box.

• Fragrant sea scallop cakes

  • JKDLady on July 09, 2015

    The taste of this was very good, but the texture was quite odd. Maybe I didn't have the oil hot enough. My family loved it; me not so much. Keffir lime substitute 1/2 small bay leaf 1/4 tsp lime zest 1/8 tsp fresh lemon thyme

• Save-your-life garlic soup

  • okcook on June 26, 2016

    So simple and very tasty. The garlic isn't overpowering and the fresh sage is a must ingredient.

• Scorched sweet peppers and onions

  • milgwimper on March 31, 2014

    Made this as the base for pasta. It was awesome. :)

• Rare-seared tuna with crushed fennel

  • Jane on January 21, 2014

    This was good. Simple and fast (apart from 30 minutes marinating). Nice mix of flavors - crushed fennel seeds, garlic, rosemary, red pepper flakes and fennel fronds. Quick sear in hot pan and it's done. I served it with olive-oil roasted fennel, tomatoes, and white beans. Lovely meal.

• Real chai made to order

  • jenmacgregor18 on November 13, 2015

    This has become a bit of a weekend habit for me. Delicious! So much better than most of the "chai" you can get at most coffee shops around here, which is usually too syrupy sweet or it's that powdered junk added to tea.

• Chinese boiled peanuts

  • jenmacgregor18 on January 23, 2015

    Love the flavor of these. And they're not so overcooked that they have a texture of wallpaper paste. very good.

• Classic frisée salad (Frisée aux lardons)

  • DKennedy on January 14, 2015

    The salad dressing is perfect. Note that I used sherry vinegar.

• Chrysanthemum greens with silken tofu

  • bching on November 02, 2014

    This is the first recipe I made from this book. What a disappointment. Damp and underseasoned. The "dressing" recipe doesn't begin to flavor the amount of greens and tofu that the recipe specifies.

• Golden coconut cookies (Cocadas doradas)

  • WFPLCleanEating on January 18, 2017

    These were not a success. The batter was very moist even after squeezing dry the coconut so the little mounds were quite dense. They did not crisp up at all in the oven even after adding an extra 10 minutes. So they were quite unappetizing in appearance. But worst of all they really didn't taste good - very sweet but bland. It may be that my shredded coconut was too fine in texture but another member of the cookbook group had two attempts to make these and hers were failures too. (Jane)

• Serious Eats

  While simple, the recipes aren't always written for kitchen newbies. In One Good Dish, as in his other cookbooks, Tanis writes for those who already know how to handle a knife and a skillet.

  Full review

• The Kitchn

  I really appreciate the simplicity of these recipes. This is the book that I will pick up when I'm hungry but not quite sure for what, these dishes are inspiring yet can be made without a lot of fuss.

  Full review

• Yum.Fi

  Here is a rich indulgence of simplicity, authenticity and enjoyment. ... This is by no means your usual run-of-the-mill recipe book and this adds to the charm.

  Full review

• New York Daily News

  ...focuses on simplicity and vibrant flavor by introducing just a few inspired twists to turn relatively simple dishes into dazzlers.

  Full review