• DKennedy on July 05, 2014

  Page 80. Made the cornmeal blueberry muffins off the NPR blog. Halved the recipe. Used GF flour. Had to make some adjustments as the recipe did not specify how long to cook the muffins for, also did not specify when to add the baking powder, etc. Despite these oversights, the recipe came out perfectly. Did not grease pan.

• DKennedy on June 28, 2014

  Page 69. Just made the jam filled scones (online recipe) and it came out perfectly. I used GF flour in place of the regular, and cut them with a square biscuit cutter. Mine only needed 23 minutes. Note that you may want to pop the dough in the freezer before cutting out the scones. I used lavender sugar to top the scones which complemented the flavors nicely.

Notes about Recipes in this book

• Chocolate chunk muffins

  • DKennedy on September 19, 2014

    Page 36. Just finished reading the book and this was the first recipe I decided to try out of the book. Per the head note, the batter can be held overnight. I used her GF flour mix, substituted buttermilk for the yogurt, and cut back the chocolate from 2 1/4 cups to 2 cups. Had just enough to fill a tin of 12 muffins. Made the batter ahead of time. Baked at 350 on rack in upper 1/3 of oven. They browned up nicely but the tops spread terribly and they fell apart when I took them out of the pan. I will have to play around with the liquid ratio when converting her recipes to GF, but otherwise perfect. The taste was similar to a chocolate chip cookie. Leftovers the second day were equally delish. Chocolate did sink to the bottom but in a good way..

  • DKennedy on February 16, 2015

    MODIFY: Next time try it with 1 2/3 cup flour as set out in the online version of the recipe on Food 52.

  • ChelseaP on May 21, 2021

    Really good but I used the metric measurements and had a bit of oil on the bottoms so next time will try using the cup measurements as recommended by EYB.

• Chocolate almond muffins

  • DKennedy on October 22, 2014

    Page 38. Oh my, these are delicious. Made a GF version of these using marzipan paste instead of almond paste, not sure if there is a difference. I used 7 oz. because that was what was in the tube. For the chocolate, I used TJs dark chocolate with almonds. I shaved 1 cups worth into the batter, then topped each one with a big chunk. After 8 minutes, I took them out and added more chocolate to the tops of the muffins in the hopes that those chunks will stay toward the top. Did the same at the end when they came out to cool. Made 13 huge muffins, not 16. The raw batter was spectacular. I did not space them out as she suggested and my center two muffins needed more time. All the rest baked through. I ended up baking them longer than 22 minutes. Have made these multiple times in the form of muffins and loaves.

  • mirage on January 14, 2015

    These were good the first day - great the second.

  • ChelseaP on May 21, 2021

    Absolutely delicious! The almond paste comes through beautifully with the chocolate.

• Banana poppy seed muffins

  • Astrid5555 on August 27, 2015

    These are delicious with a very light texture despite a half AP half wholewheat flour mixture and have a lovely crunch from the poppy seeds. Great way to use up overripe bananas!

  • MsMonsoon on September 14, 2021

    Great flavor. I think I prefer these to any banana bread I've tried. Makes 16 muffins. I don't have a 2nd muffin tin, so I made a dozen, plus one mini loaf. My bananas were frozen and very gloopy so I'd like to try with fresh, ripe bananas next time because I got a somewhat dense and wet texture (still delicious). The muffins also stuck to the paper muffin liners but it was because the muffins were still hot. Once cooled, they stuck much less.

  • Rradishes on May 26, 2022

    Easy and good muffins, great way to use up a lot of bananas. Mine did collapse after taking them out of the oven, but still tasted good - just didn't have the dome on the top.

  • cookingbychapter on April 12, 2023

    I dont know what happened here, but these muffins stayed wet in the middle and completely collapsed and sunk in. I baked them far beyond the recommended time and they still would not set up. Waste of time :(

• Blueberry bran muffins

  • bwhip on November 01, 2020

    These are wonderful. I’ve made them quite a few times, and they’re always a hit. The toasted bran puts the flavor over the top. Especially great when warm.

  • kelee_yoe1cp on February 22, 2026

    This is my first comment. Really enjoying this app. I made these for the first time today and they were really delicious. I forgot to toast the wheat germ and it was fine. I also weighed 200 g of wheat germ but it seemed like way too much so I ended up just using the one cup measurement instead. ?

• Vanilla raspberry muffins

  • DKennedy on November 11, 2014

    Page 41. Easy to put together. Substituted GF flour and added the zest of 1 lemon. Batter is somewhat loose. Raspberries are folded in at the very end. Baked for 20 minutes, mine were perfectly done by that time. Light and sweet and have a hint of lemon from the zest. I am considering glazing 1/2 of them with the glaze recipe from p. 46.

• Apple cinnamon crumble muffins

  • Frogcake on May 10, 2018

    Love these “hippie” muffins so much that I make them once every month or so. The apple can be replaced with pears, and other substitutions can be made for the seeds and grains -whatever you have in your cupboard. I also replaced the wheat germ with teff. A personal preference- I replace the butter with canola except in the crumble. For the crumble I add one extra tablespoon of brown sugar and just for efficiency sometimes use Bulk Barn seed mix in the crumble in place of the four tablespoons of seeds specified in the recipe.

• Pear ginger muffins

  • Frogcake on December 28, 2018

    I topped these muffins with a cashew brown sugar streusel crumbled with some butter. As well, I added a cup and a quarter of the softened fruit mixture - wasn’t easy to separate the juice from the fruit as it was mashed in together. All in all, a very tasty muffin.

  • TrishaCP on January 16, 2019

    These made a tasty spice muffin. I'm not sure if I just didn't cook my fruit long enough, but my pears were still in chunks rather than mashed fruit. I am sure they are delicious either way!

  • Rradishes on February 28, 2021

    These were good, loose batter made a very tender muffin. Not as good as the Fig Brown Sugar muffins though.

  • MsMonsoon on August 24, 2021

    Love these! Should be called pear *gingerbread* muffins which is more descriptive of their dark, holiday-like spiciness. Wasn’t sure how big the pear chunks should be. I didn’t cook them until they were mush so they would maintain some of their shape when baked up in the muffin. Very wet batter and I was generous with the pear chunks so they didn’t rise well at all. My 12 muffins cooked well at 18 or 20 min. However, the mini loaf I made with the remaining batter was raw in the middle at ~30 min and caved in. Will definitely try again. Edited to add: made this again as a loaf plus a mini loaf. (I think all the batter would fit in one loaf pan.) Mini loaf done at 30 min, full loaf around 55 min.

• Fig-brown sugar muffins

  • MmeFleiss on August 22, 2015

    I should have definitely looked at the notes first because although very delicious using bananas (one of the fig substitutes mentioned in the book, along with raspberries and blueberries, and plums), my muffins were way too oily and sunk in the middle. I will definitely try again with less oil next time to see if that fixes both problems.

  • Rradishes on January 04, 2018

    Made this with bananas instead figs, and this is now my favorite whole wheat muffin. It's so moist and light, and almost all whole wheat flower.

  • GraceandChad on January 21, 2021

    I cut the amount of both the oil and the butter in half - definitely something off with the math, there. However, with that adjustment made, these are one of my absolute favorite muffins of all time!! I’ve only made them with figs before but am sure they’d be good with just about any fruit.

  • akrupnick on August 23, 2021

    So glad to see all these notes suggesting cutting the oil, a problem with several recipes in this book. Looking forward to trying these again with the adjustment.

• Lemon cornmeal muffins with lemon glaze

  • bwhip on December 30, 2017

    I’ve made these many times now, and they’re always fantastic. Very lemony, with a wonderful crumb from the ricotta and cornmeal. The glaze is just right.

  • lpiermarini on December 12, 2022

    A keeper, I used cranberries & orange zest, orange juice & cranberries. No topping.

• Sweet corn muffins

  • Rradishes on December 29, 2017

    Delicious. Muffins come out very moist, buttery, and natural sweetness of corn comes through. Since recipe makes more than 1 tin of muffins baked the rest of the batter in a square pan which also was great.

• Zucchini muffins

  • DKennedy on September 18, 2014

    Page 49. See head note re GF option.

  • Frogcake on June 09, 2018

    Great muffins! Really “meaty” with a cup and a half of shredded zucchini and a cup of toasted chopped walnuts and raisins. They also retain their moisture for a few days.

• Bacon cheddar muffins

  • MmeFleiss on September 20, 2015

    This was way too oily the first time I made it. I cut out all the oil, used 4 tablespoons of butter, and upped the bacon grease from 1.5 tablespoons to 2. It was perfect.

• Gluten-free vegan banana chocolate muffins

  • Frogcake on December 02, 2018

    These are pretty amazing muffins! When I don’t need the vegan part, I have substituted flax seed with one egg, honey or brown sugar for the agave, and whole milk yogurt for the coconut milk. Equal portions of oat and rice flours also works well. My ten year old gluten-free guest this weekend gobbled these up. Note to self: don’t omit the chocolate!

• Huckleberry gluten-free flour mix

  • DKennedy on September 18, 2014

    Page 55. Made this today for future use. Ingredients for a double recipe (13.5 cups) cost $16.00 from the Co-op using bulk bin for the brown rice flour and corn meal and Bobs Red Mill for the Potato Starch and Oat flour. Note that this amount includes leftover flour for next batch of all ingredients except the rice flour.

• Comfort food biscuits

  • mirage on January 04, 2026

    Meant to be baked from frozen, so very handy

• Three-cheese rye biscuits

  • Rradishes on July 15, 2022

    Recipe description is on point - these do taste like Cheez-it in a biscuit form. Very good, although next time might reduce amount of sharp cheddar a little to make them more mild.

• Herb biscuits

  • May3 on October 11, 2014

    The texture was good....it really did come together. But it was very salty.

• Blueberry buttermilk scones

  • Astrid5555 on September 06, 2015

    These are delicious! Love the method of mixing the dough without the blueberries and then rolling them in like a cinnamon roll which makes for nice looking scones without any off-putting grayish-blue color.

  • DKennedy on October 26, 2016

    Made these with Susan as part of our temple's high tea menu. We omitted the blueberries and increased the lemon zest as directed. These are wonderful and best undercooked but served warm out of the oven.

• Whole-wheat raisin scones

  • Melanie on October 12, 2014

    These are pretty tasty scones, although I overbaked slightly and as a result they were slightly dry.

• Chocolate hazelnut scones

  • DKennedy on October 26, 2016

    Susan and I made these as part of our temple's high tea menu. Served shaped as small balls, the first batch were a little flat but delicious and the second batch a little too flour-y. I will need to work on this recipe.

• Blueberry cornmeal cake

  • DKennedy on September 18, 2014

    Page 80. Made the muffin version of this cake, as specified on the NPR blog. Substituted GF flour. Freezes beautifully.

  • MelissaM0223 on June 04, 2016

    Followed instructions as written - came out extremely well! Crowd pleaser

  • TrishaCP on June 05, 2016

    This is a really great cake flavor-wise. I felt like one cup of berries was a bit stingy, but it is a very moist cake, so maybe that is all of the fruit it can handle? My cake was baked after 55 minutes-but my oven runs very hot, so I checked it at 40 minutes (fortunately, as I missed the note here). It also sank in the middle, which may have been down to my oven or may have been down to the leavening (it uses quite a bit of baking powder and baking soda). I think this is definitely worth making and working through any issues though-it is really delicious!

  • Frogcake on January 26, 2019

    Agree with others that this is a really tasty cake. My cake baked for 50 minutes. Some changes: I used Philadelphia cream cheese - about 100 g - in place of ricotta (no ricotta in my fridge); replaced the butter with olive oil; and used half a cup of whole wheat flour in place of equal amount of AP flour. I dusted a bit of icing sugar on top (forgot to sprinkle white sugar before baking). Nice with a scoop of gelato. Next time I would add a teaspoon of grated lemon rind and double the berries. The following day, it was super moist and delicious with morning coffee.

  • MsMonsoon on May 12, 2022

    Delicious and quite rich. Used a 10” springform and it turned out like the photos. Bon Appetit has Nathan’s recipe online but with 3 cups of berries so that’s what I used, which I think is much nicer than one cup. Made it a second time in a 10” round with 2” sides (photo). It didn’t overflow but was close, so a 3”-deep pan is better. Will try lemon zest next time like Frogcake mentions!

  • elizabeth_qe5381 on January 13, 2026

    I’ve made this countless times. It’s absolutely delicious. The ricotta and yogurt are key here. They add much needed moisture and unctuousness. Definitely start checking for doneness at around the 45 min mark, as this can be influenced by your oven, choice of pan, etc. Adding more blueberries wouldn’t hurt.

• Lemon pistachio cake

  • DKennedy on September 18, 2014

    Page 83. See head note for GF alternative.

  • MmeFleiss on March 28, 2017

    I only had a 1/2 of the required pistachios so I made this as cupcakes. Fabulous! Will definitely make again.

  • TinyCitiKitchen on July 21, 2023

    As a pistachio lover, I couldn't resist giving this a try. I was so pleased! What a great cake!

• Apple buckwheat cake

  • TrishaCP on November 08, 2014

    This was a stunner of a cake. It sounds very wholesome, but with the amount of butter and eggs called for, it is anything but- it is rich and buttery. I baked mine an hour in a 10 inch metal cake pan-not as long as the recipe called for to keep the sides from burning. It was VERY soft in the middle even though the tester came out clean. (Having said that, my oven has been wonky lately, so I think you just need to keep an eye on it and you should be fine.) The recipe calls for minimal AP flour, so would be easily adapted for anyone looking for a gluten-free option (the other flours used are gluten-free).

• Chocolate banana walnut cake

  • DKennedy on January 10, 2015

    Page 86. I made a GF version of this using 1 cup GF flour mix (Huckleberry's recipe), 3/4 cup Bette's Bean Flour, and 1/2 cup almond flour. I omitted the walnuts and I also left out the the 3 sliced bananas, simply because I only had previously frozen bananas on hand. The cake was a snap to put together. It baked for 1 hour 2 minutes and probably was a little too brown on top when I took it out. I took a slice while it was still warm and loved it. Not too sweet. Will report back after it cools. The chocolate chips did not sink to the bottom which can often happen with GF adaptations. I think this would be even better with the extra 3 bananas sliced into the cake.

  • bwhip on August 01, 2019

    Wonderful recipe for banana cake with chocolate chunks (or chips). Eight (!) bananas total, and only 1/2 cup of sugar, so it turns out nicely not-too-sweet, and full of pure banana flavor. I didn't have plain yogurt so used (a little less) buttermilk instead, and it turned out great. I didn't use nuts, as my wife doesn't care for them, but I think it would be even better with some toasted walnuts. Yet another example of why I like this cookbook so much.

• Gluten-free chocolate hazelnut cake

  • DKennedy on October 07, 2014

    Page 87. I made a few adjustments: Only had 1 cup of hazelnuts so substituted pecans for the other 1/2 cup and cut back the chocolate chips to 1 cup. I put 3/4 of the cup in at the onset and the last 1/4 cup 18 minutes in to cooking. I did this in an effort to not have all the chocolate sink to the bottom. It seemed to work, a lot of chocolate chips loomed at the top, next time try it 10 minute in so they sink to the middle. Very good but next time also cut back on the orange zest, use the full amount of the chocolate, pulverize the hazelnuts. Used and loved the lining technique illustrated on page 78.

• Pear whole-wheat crumb cake

  • DKennedy on October 07, 2014

    Page 88. Spoke with Zoe at her book signing, she says this cake is the one most similar to the GF Coffee Cake made at Milo and Olive. Like the coffee cake, the fruit can be changed with the seasons. Obviously, will need to sub the GF flour for the whole wheat, etc.

  • Astrid5555 on September 24, 2016

    A lovely autumnal cake, but not a quick one to make. It took me more than 30 minutes just to measure/weigh out all the ingredients for the topping and the cake batter. I also added some cinnamon to my topping as per a Serious Eats suggestion. Found it difficult to determine when the cake was done because the topping browned very quickly while the moisture from the pears made it difficult to judge the doneness of the batter. The finished cake itself was little bit on the sweet side and I would have preferred more fruit. Nothing which cannot be changed next time. However, we loved the subtle orange taste from including orange zest in the batter and from squeezing orange juice over the finished cake. A keeper!

  • bwhip on November 07, 2017

    Like most everything else I've made from this cookbook, this cake was excellent! Wonderful flavor and texture. Not the simplest cake to make, with a long list of interesting ingredients, but it turned out delicious, with a great ratio of fruit to cake and crunchy topping. The orange I used was fairly large, so I squeezed just half of it over the top at the end, fearing that using the entire orange might make it too soggy and wet. Seemed to work out perfectly for us.

• Persimmon spice cake

  • DKennedy on October 04, 2014

    Page 92. Made for tonight's Yom Kippur dinner using some overripe persimmons from a friends tree. I used gluten-free flour but made no other substitutions.I lined a 10 1/2 inch round pan as described using Zoe's instructions from page 78. The cake turned out just like the pictures in the book. Note that the ingredient list calls for 2 teaspoons baking soda but the body of the instructions references baking powder at step 4. Baking soda is the correct ingredient. This cake was spectacular served warm with vanilla ice cream. It has a subtle sweetness, not cloying, and I love that it uses persimmons, dates and raisins. I think i left out the nuts!

  • MsMonsoon on November 28, 2020

    Really good. I scaled down the recipe by about 1/3 to fit the amount of persimmon purée I had, and my 8.5 inch pan. Used some imperfect math, ran out of cloves, and forgot the baking powder, but it came out good regardless — reminiscent of a fruitcake, dense with raisins, dates and walnuts. A perfect fall dessert. It was a tad sweet so next time I will not pack the brown sugar. Note that the recipe calls for both baking soda (added to the persimmon purée) and baking powder (added with the flour and spices).

• Apricot-vanilla bean pound cake

  • DKennedy on December 16, 2014

    Step 3 in the book is incomplete. Correct it to include: after you have added 1/2 the batter to the pan, top with the apricot layer, then add the other 1/2 batter...... Correction is courtesy of Huckleberry Cafe. I love Huckleberry! I left a message on their voicemail and headed out to a Pilates class. When I got home, they had left me a response on my machine.

  • DKennedy on December 20, 2014

    Page 93. Made this recipe using GF flour and substituting blackberries for the apricots called for in this recipe. B/cuz I used GF flour, the blackberries sunk to the bottom. As a result, next time I will just fold into the batter than layering. The cake comes out crispy on the outside and buttery and moist on the inside. Everyone loved it. Note that the plain vanilla bean pound cake is often offered at Milo and Olive. FYI, the cake stuck to the bottom on a nonstick loaf pan so next time I will line with parchment.

  • Astrid5555 on August 01, 2016

    Amazing! Rather than layering I just folded all the apricots into the batter, worked well. As mentioned by DKenendy already, crispy on the outside and buttery on the inside with a lovely vanilla scent. Will definitely repeat!

  • bwhip on June 09, 2017

    Really good, especially when warm out of the oven. I cut the apricots into quarters (rather than halves), and used seven or eight instead of the ten called for, as it didn't seem like everything would fit in the loaf pan as my apricots weren't small. We didn't bother with the maple coating, as it didn't seem necessary. Got a little soggy on day two, but still delicious. Great vanilla flavor, nice crisp edges on top, and not overly sweet. Folded the apricots into the batter completely just before pouring into the loaf pan.

  • TrishaCP on June 25, 2017

    The flavor of this is absolutely delicious, but I had problems with turning the cake out. By 65 minutes, my cake was pretty dark on top, and I followed the instructions about how the middle of the cake should appear. I waited the 15 minutes she suggested to let it cool, but my cake was still so soft that it broke in two. So it was cooked, just too hot to turn out. What's annoying is that my instinct was that the cake was too hot to remove from the pan, and I wish I had waited longer. Drats! For future bakers, I would also recommend a parchment lining on the bottom of the cake, because it is a very soft cake other than the crispy top crust.

• Chocolate chocolate teacake

  • DKennedy on September 29, 2014

    Page 94. Made this subbing 3/4 c GF flour mix and 6 T. Betty's four flour mix. I also left out the 1 cup chocolate chunks because the would have sunk to the bottom in the GF version. Used TJs 72% chocolate. Cake turned out very moist and subtly sweet. Next time I may add some chunks 10 minutes into cooking time or a 60% bar to notch up the sweetness factor. Very, very good.

  • SACarlson on September 21, 2015

    This tasted great, but made a huge mess. I followed the recipe to the letter and used the correct-sized pan, but I had a major overflow problem. Fortunately, I happened to have a pan on the shelf underneath my loaf tin. Looked online and others have had this problem too.

  • Joyceeong on June 28, 2017

    This cake is delicious! Moist with soft tender crumbs. I have reduced the sugar slightly to 180gm and it was just right for us, not too sweet, with delicious chocolaty flavour. Some of the chocolate sunk to the bottom, maybe the next time I will use chocolate chips instead. I have read about the issue of the size pan that some bakers had, but I have no problem with it, I baked in the size pan recommended and the cake came out perfect. Will definitely be making this again.

  • MsMonsoon on May 14, 2021

    I didn't have any overflow but the cake rose right to the rim with a flat top, turning out a rather perfect brick of a cake. The raw batter with the coffee tasted DIVINE, like a mocha ice cream, though it didn't really come through in the finished cake. However, I think I slightly overbaked. Next time I'll take it out a couple minutes before 55 minutes, rather than a couple minutes after. The chocolate chunks in the cake were great. I used Trader Joe's 72% dark chocolate, and all AP flour as I couldn’t find any pastry flour that wasn’t whole wheat. Made again in March 2026 in a Bundt pan — my second largest, the classic fluted style (12 cups?). I think it would fit well in the smaller 10-cup pan since mine was a little short. I think the density, the low rise, and the smooth outer texture make it well suited for a Bundt, and possibly even the more intricate designs.

• Lemon kumquat poppy teacake

  • DKennedy on September 18, 2014

    Page 97. See head note for GF alternative.

  • DKennedy on December 20, 2014

    Page 97. This cake is excellent. Made this recipe using a combo of Zoe's GF flour mix and Three Bean flour. I substituted zest of 1 lime, 1 meyer lemon, 1 regular lemon, 1 tangerine, and 1 grapefruit for the zest called for in the recipe. I did not make the kumquat syrup called for in the recipe because I had some kumquat simple syrup on hand. Alt. use some warmed up marmalade or jelly in place of the syrup to glaze the warm cake. The syrup is very subtle. Would also make wonderful muffins, which is what is often offered at Milo and Olive. FYI, the cake stuck to the bottom on a nonstick loaf pan (3 times) so always line with parchment. Otherwise, perfect results.

  • DKennedy on July 28, 2015

    Page 97. The second time I made this recipe I used the iced the cake with icing from Smith and Hawkins Cookbook in place of the kumquat syrup. I added fresh passion fruit juice to the icing. Absolutely delicious. Always make it this way from now on.

  • MsMonsoon on May 09, 2021

    This is delicious and rich — more than two sticks of butter and 4 egg yolks. The sides got a nice crunchy crispness and the cake didn’t stick at all for me. But I picked this recipe because I wanted to use up some kumquats. However, the way they are used in the recipe, to make a syrup to brush on at the end, it seemed like it could have been any citrus. I didn’t really detect kumquat in the final product. I also couldn’t quite believe the recipe wants you to ZEST the 8 kumquats! Incredibly fiddly, like peeling grapes! Anyway, for a recipe that uses kumquats in a way that perfectly highlights their tart, eat-the-whole-fruit uniqueness, try Tartine’s amazing pecan maple pie with bourbon and kumquats.

• Carrot apple teacake

  • DKennedy on October 28, 2014

    Page 98. Made this today omitting the walnuts and substituting gluten-free flour in place of the all-purpose flour and bean flour in place of the whole wheat flour. Baked it in a 9" round cake pan and frosted it with a lemon cream cheese frosting out of the Once Upon a Tart Cookbook. Top the cake with candied lemon peel. This is my first attempt making carrot cake, I'm very pleased with the results.

  • DKennedy on July 28, 2015

    Page 98. Made this carrot cake again for Afternoon tea. Made two cakes, in springform pans, and served as a layer cake with Once Upon a Tart frosting on both layers. Very impressive looking and absolutely delicious.

• Brioche

  • DKennedy on September 18, 2014

    Page 108. Cover recipe.

  • yassoma on August 20, 2016

    I usually use an adapted version of the brioche recipe by Dorie Greenspan and it's great, but I decided to give this a try since the photos are amazing and it looked like it would be as fluffy as a cloud... however, there's TOO much flour and the bread came out to be dense! I ended up using it for French toast and it was alright but I didn't expect "alright" after all this effort. I weighed all my ingredients, but maybe my dough wasn't developed enough... My mixer couldn't handle any more, anyway, and it took way too long (30 mins of kneading). I was so disappointed to the point where I am not sure if I will try anything else from the book. Besides, the loaf pictured in the photos has STRAIGHT sides, and the pan used in the process photos has sloped sides... not the same loaf. :) EDIT: I just read the comment here, "Be aware there are mistakes in the volume to metric conversions for this book. Either use volume only or check the conversions especially for flour.", I used weights.

• Fresh blueberry brioche

  • chawkins on July 19, 2018

    Wow, this is so good even though I forgot to sprinkle the two tablespoons of sugar over the berries. However, next time I make it, I won't leave it in the fridge overnight, I'll reshape after an hour in the fridge, so the berries are still somewhat frozen; that way they won't be squashed during reshaping. There will be a next time for this, though not too soon, it is just so decadent, so rich, one should not be eating this everyday.

  • PriyaPath on April 03, 2026

    Really tasty, a great way to use those blueberries. Lived by everyone .

• Everyday flaky dough

  • Rachaelsb on June 04, 2020

    Ahhhhh!! Love this dough! So easy to work with and great butter not to flaky texture.

• Corn, spinach, and cherry tomato quiche

  • Rachaelsb on June 04, 2020

    What a great dinner! Also has green salad and grilled up some sausage. Used the recommended Everyday Flake Dough crust. Corn and tomatoes were delicious (might add more spinach next tine) and custard filling was incredibly satisfying.

• Onion, potato, and bacon galette

  • Baxter850 on April 06, 2026

    Turned out tasty but dough was quite rustic. Potatoes are a touch salty but were okay in the final dish. Potatoes (sliced) were over cooked at 20 minutes. 4 large onions is way too much—steamed and took twice as long to brown (they were steaming). Wouldn’t add sugar next time. Only needed 30 minutes to cook the final product.

• Baked apples with oat crumble

  • Melanie on August 08, 2015

    Used the crumble to top an apple crumble (stewed apples with butter and golden caster sugar). Delicious caramel flavour. Made a triple batch and will store the extra in the freezer.

  • bching on September 20, 2015

    This is basically an apple crisp with half apples instead of slices. That being said, it felt a little less dessert-like than a crisp, especially with some yogurt as topping, as per Nathan's suggestion.

  • bwhip on September 19, 2018

    Delicious! Another excellent recipe from this great cookbook.

  • ChelseaP on May 21, 2021

    Agree with everyone else, it's delicious. Makes the house smell amazing!

  • FlowerGold on January 03, 2025

    Very good. Smile worthy! I like baked apples and this was a nice combination of baked apples and an apple crisp. Does take a while and involves multiple steps. Made gluten free using half a GF flour mix and half buckwheat flour. Liked the combo. Makes a lot - which is a big win!

• Roasted peaches with nut crumble

  • MsMonsoon on August 12, 2021

    Wanted to use up some small, less-than-stellar peaches so I made a half portion of the crumble. I totally forgot to toss the peaches with the melted butter and sugars before topping with the crumble, but it worked out fine. Quite delicious. Had these with whipped cream but ice cream would be even better. (EYB lists apples here instead of peaches. An error? Imagine the recipe would work for apples, too.)

• Mixed berry cobbler

  • TrishaCP on July 05, 2016

    This tasted really good, with the tart fruit (I used a combination of blackberries, raspberries, blueberries, strawberries, and cherries and less sugar than called for) and buttery biscuit. The biscuit was delicious (in spite of me forgetting the baking powder until just before rolling out), but was way more complex in preparation and cutting than I really want to deal with for what should be quite a rustic dessert.

• Cherry tomato-goat cheese cobbler

  • meggan on September 12, 2018

    Good and easy. I used Zatarain's biscuit mix. Shhhh

• Blueberry nectarine crisp

  • DKennedy on October 10, 2014

    Page 159. Made this tonight using badly bruised nectarines (seconds) and frozen blueberries. Served it warm with ice cream. This is a great dessert, everyone loved it and you can make it with whatever fruit you have on hand. It can be assembled early in the day and then just popped in the oven as you sit down for dinner.

• Black and blue oat bars

  • swegener on June 10, 2015

    Yum! These are delicious, but the measurements are all off--I'm not sure what they are supposed to turn out like, but I did like what I figured out to make. The oat topping called for 1 cup and 2 tbs oats or 55g oats, even though that is a little more than half the amount. I added more oats, and cornstarch to make sure the filling set. I also made it in a 9x9 pan not the 8x8 pan and it was still much thicker than the picture. I first added it to the smaller pan and the crust filled it almost to the top, and there wouldn't have been room for any berries! It is very important to cut these while warm, as the recipe suggests, otherwise they crumble.

  • Rutabaga on September 28, 2015

    I made these by following the Imperial measurements, and they turned out quite well, although also quite crumbly. The only things I changed were using all blackberries (no blueberries) and baking them in an 8" x 11.5" pan, which seems about right. The whole wheat was a delicious addition to the shortbread crust, and using whole berries made for an exceptionally delicious filling. I also appreciate the fact that these bars aren't too sweet, and have a great rustic-yet-refined appeal.

  • bwhip on June 04, 2017

    These were really good. Like one of the other reviewers, I opted for a 9" x 9" pan, as it seemed like a little too much for an 8" one. The bottom crust was pretty thick with a 9" pan, would have been even more so with 8". I didn't have blackberries, so used blueberries and raspberries, which worked out great. Based on good experience with other similar recipes, I opted to add to the filling the zest of one lemon, and substituted lemon juice for the tablespoon of water called for. I cut them when hot as suggested, and then again each time getting one out of pan. They certainly can be a bit crumbly, but they sure are delicious!

  • Kinhawaii on April 22, 2022

    I included a photo of the bars I made in a 9 inch square pan- I think the crust is still too thick & next time I am cutting it down. I like the amount of topping but I don’t like a lot of whole wheat in my desserts so used regular flour on top. I really like the suggestion of bwhip & used lemon zest & juice with the berries. I am a big fan of fruit bar cookies with a crumble topping so will make this again.

• Kabocha squash and sausage brown betty

  • jacqie on December 11, 2020

    squash should be cooked first-the day before works well.

• Banana chocolate silver dollars

  • DKennedy on September 19, 2014

    Page 194. See head note for GF option.

  • PriyaPath on April 03, 2026

    The kids loved it, very tasty and simple.

• Beer-braised pork on toast with an egg on top

  • DKennedy on September 20, 2014

    Page 230. Made the beer braised pork part of this dish on Friday to serve on Sunday. The rub was very flavorful and it smelled amazing when I was browning the meat. I used 2 lbs of bone in shoulder meat for this recipe and 1 1/2 bottles of white wine. On the stovetop, the meat took about 3 1/2 hours to fall apart. I refrigerated overnight and defatted and then cooked down the sauce the following day. On day two all components of the dish tasted perfect. Right now the sauce is in the fridge for a second defatting, and I will serve this tomorrow for a breakfast dinner. Makes a ton so plenty to put aside to make a second meal from this. Next time I will try it with beer, I think that will taste even more amazing!

• Chocolate-glazed cake doughnuts

  • DKennedy on January 21, 2015

    P. 181 Made the glaze only. Used to top the GF pumpkin doughnuts from Theo Stephan's book. I made a 1/2 recipe and substituted maple syrup in place of the honey. Added cacao nibs and mexican chocolate shavings atop the glaze. C ate two as soon as she walked in the door and declared these her favorite thing I've ever made. So, obviously, will be making these again.

• Brussels sprouts and bacon frittata

  • MelissaM0223 on June 04, 2016

    This was delicious - skipped the brussel sprout leaves on top but that made no difference.

  • selena__rhea on August 26, 2021

    We loved this. The only changes I made were the substitutions of sour cream for crème fraîche and Swiss for Gruyère.

• Butter and herb potatoes

  • MelissaM0223 on June 04, 2016

    Just baked for 25 minutes at 425 and came out very well

• Fresh cornbread

  • Rachaelsb on January 13, 2017

    Phenomenal. Perfect cornbread. Want to try in summer adding corn. No need for honey glaze on top...but could be amazing!!!!

  • fultre on January 27, 2025

    This is definitely the most rich, over the top version of cornbread I’ve had. Delicious flavor and almost custardy texture. Skipped corn and didn’t add honey glaze, was still lightly sweet, and flavor of honey within bread came through.

  • KatieK1 on February 18, 2025

    This recipe also calls for regular flour, honey, milk, a substantial amount of canola oil, and optional fresh corn.

• Hot farro porridge with blueberries and toasted walnuts

  • Frogcake on May 22, 2017

    We thought this was quite delicious and a filling, healthy breakfast for my son who is always very hungry in the morning. I added an additional half tablespoon of brown sugar to each of the farro and blueberries, and a third of a banana, sliced, to each bowl. You could also add a dollop of plain yogurt. I served half to my starving son, and divided the rest between my husband and I.

• Granola

  • Rachaelsb on March 29, 2020

    Delicious but definitely on the richer side

• Powdered sugar beignets

  • Rachaelsb on July 26, 2020

    Good but not as good as hoped. Dreaming about late night Cafe Du Monde in New Orleans with cafe au lait and lots of sweet deliciousness. Cooked up well, great texture but wished batter had more flavor. Used confectioners sugar but we all decided needed syrup too...which is just not beignets!! Oh well. Glad we tried. Enjoyed-just not memorable.

• Brown rice quinoa pancakes

  • eliza on August 23, 2020

    These were a complete fail for me. They fell apart and couldn't be flipped and to me tasted really bad. I tried to rescue the batter and make some crepes since I hate wasting ingredients, but no that didn’t work and had to bin them.

• Cinnamon-sugar bulgur porridge

  • ASHCOSHWEIN on November 13, 2020

    This was very good and would make regularly

• Baking Bites

  The recipes are clearly written and easy to follow, with a bit more emphasis on whole grain recipes...than you’ll find in some other books.

  Full review

• Food52 by Frank Castronovo & Frank Falcinelli

  The 2015 Piglet Tournament of Cookbooks vs. Sean Brock's Heritage

  Full review

• Food52 by A.J. Jacobs

  The 2015 Piglet Tournament of Cookbooks winner vs. Peter Miller's Lunch at the Shop

  Full review

• Tasting Table

  Nathan chronicles the breakfast spread she whips up at Huckleberry, breaking each section down by the time she gets around to making it at the bakery.

  Full review