Good Food, Good Life: 130 Simple Recipes You'll Love to Make and Eat by Curtis Stone

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  • Roasted beet and quinoa salad with goat cheese, fennel, and pecans
    • Categories: Dressings & marinades; Salads; Main course; Side dish; Vegetarian
    • Ingredients: beets; red quinoa; Champagne vinegar; shallots; tarragon; baby arugula; fennel; pecans; goat cheese
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    • Categories: Grills & BBQ; Dressings & marinades; Salads; Main course; Side dish; Summer; Vegetarian
    • Ingredients: Greek yogurt; mint; red onions; limes; curry powder; zucchini; red peppers; baby arugula
    • Accompaniments: Grilled lamb chops with kalamata salsa verde
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  • Baja salad
    • Categories: Salads; Main course; Side dish; Mexican; Vegetarian
    • Ingredients: cilantro; limes; romaine lettuce; green cabbage; radishes; carrots; cherry tomatoes; avocados; cotija cheese; pepitas; distilled vinegar; canola oil; corn tortillas; red boiling onions
    • Accompaniments: Humble beans
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: limes; distilled vinegar; red boiling onions
    • Accompaniments: Mulita-style quesadillas
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    • Categories: Dressings & marinades; Salads; Main course; Side dish; Vegetarian
    • Ingredients: rye bread; Gruyère cheese; shallots; frisée lettuce; tart apples; sour rye ale
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    • Categories: Soups
    • Ingredients: Black Forest ham; onions; carrots; celery; bay leaves; sage; dried navy beans; chicken broth
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    • Categories: Quick / easy; Soups; Thai
    • Ingredients: shallots; Fresno chiles; lemongrass; fresh ginger; cilantro; coconut milk; shrimp; snapper fillets; rice stick noodles; fish sauce; limes
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    • Categories: Soups; Thanksgiving
    • Ingredients: shallots; celery root; chicken broth; milk; heavy cream; thyme; bay leaves
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  • Posole
    • Categories: Stews & one-pot meals; Main course; Cooking for a crowd; Mexican
    • Ingredients: white onions; garlic; dried oregano; pork shoulder; chicken broth; dried New Mexico chiles; dried chiles de arbol; canned white hominy; cilantro
    • Accompaniments: Homemade tortilla chips
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    • Categories: Sauces, general; Quick / easy; Vegan; Vegetarian
    • Ingredients: dried chiles
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    • Categories: Stews & one-pot meals; Main course; Entertaining & parties
    • Ingredients: onions; celery; fennel; garlic; rosemary; thyme; dried red pepper flakes; fennel seeds; bay leaves; dry white wine; chicken broth; heavy cream; halibut fillets; mussels; Manila clams
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    • Categories: Sandwiches & burgers; Main course
    • Ingredients: cooked chicken meat; giardiniera relish; parsley; semolina bread; romaine lettuce; lemons; egg yolks; grapeseed oil
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    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: lemons; egg yolks; grapeseed oil
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    • Categories: Sandwiches & burgers; Main course; Cooking ahead; French
    • Ingredients: lemons; egg yolks; grapeseed oil; crème fraîche; basil; canned tuna in olive oil; Kalamata olives; capers; ciabatta bread; arugula; radicchio; hard-boiled eggs; Persian cucumbers; red onions
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  • Veggie flatbread sandwich with feta-yogurt spread
    • Categories: Dips, spreads & salsas; Sandwiches & burgers; Main course; Lunch; Summer; Vegetarian
    • Ingredients: feta cheese; Greek yogurt; cucumbers; red onions; avocados; tomatoes; mint; lemons; shallots; rosemary; active dry yeast; all-purpose flour
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    • Categories: Sandwiches & burgers; Main course; Hawaiian
    • Ingredients: scallions; fresh ginger; dried red pepper flakes; toasted sesame oil; ground pork; soy sauce; kimchi; egg yolks; grapeseed oil; lemons; hamburger buns; cilantro; rice vinegar; cucumbers; white onions; jalapeño chiles
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: rice vinegar; cucumbers; white onions; jalapeño chiles; fresh ginger
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  • Piri piri chicken with slaw
    • Categories: Grills & BBQ; Main course; Portuguese
    • Ingredients: Fresno red chiles; red Thai chiles; garlic; chicken thighs; green cabbage; cucumbers; mint; limes
    • Accompaniments: Grilled flatbreads with garlic-rosemary oil
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: green cabbage; cucumbers; mint; limes
    • Accompaniments: Maple-glazed planked salmon
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    • Categories: Dips, spreads & salsas; Main course; Mexican
    • Ingredients: heirloom tomatoes; white onions; cilantro; jalapeño chiles; chicken breasts; pepper Jack cheese; queso fresco
    • Accompaniments: Humble beans
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    • Categories: Stews & one-pot meals; Main course; Entertaining & parties
    • Ingredients: chicken thighs; white mushrooms; onions; thyme; dry white wine; milk; heavy cream; broccoli; Parmesan cheese; panko breadcrumbs
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    • Categories: Chili; Main course; Mexican; American
    • Ingredients: whole chicken; chicken broth; onions; garlic; tomatillos; jalapeño chiles; scallions; pepitas; cilantro; ground cayenne pepper; ground cumin; limes
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Notes about this book

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Notes about Recipes in this book

  • Penne with sausage and broccoli rabe

    • Rinshin on December 06, 2019

      A solid recipe. Good for using up all those bits of produce and protein. Used much less protein, 1 Italian sausage and half Mexican chorizo, choi sum (Chinese green a bit similar to broccoli rabe but tastier, cheaper, and cooks faster), half a onion and handful of button mushrooms to bulk up for lack of enough protein. Photo added.

  • Ginger beef satay with charred Asian vegetables

    • Zosia on May 13, 2016

      After marinating 24 hours, the meat was very tender and between the cilantro and jalapeno, had a pleasant grassy flavour but was lacking in heat. The vegetables were fine but would have benefited from a more complex Asian flavoured dressing. Still, this was quick and tasty and family loved it!

  • Strawberry-hibiscus punch

    • Zosia on May 13, 2016

      Very pretty and refreshing albeit a little too sweet for me. I had reduced the sugar by 50g (1/4 cup) and added the juice of a lemon which helped balance the sweetness a bit but next time I'll use only 100g(1/2cup) sugar.

  • Grilled flatbreads with garlic-rosemary oil

    • Frogcake on August 19, 2018

      Great flatbread recipe! Mr Frogcake and I ate this with several dips and a variety of cheeses one Friday night after a particularly hectic workweek. With a bottle of wine of course.

  • Bruschetta with spring pea pesto and burrata

    • Frogcake on July 22, 2018

      This made a lovely, light, fresh and herby lunch for us today. Will definitely repeat. Absolutely delicious using burrata but I downsized the recipe for two using bocconcini minis. Didn’t have a cup of basil so I topped up with a mix of tarragon and parsley. Could toss leftovers with pasta and parmasan.

  • Grilled lamb chops with kalamata salsa verde

    • Frogcake on July 21, 2018

      Great recipe! I left the salsa out at room temperature for six hours before using. The leftover salsa would be great on bruschetta.

  • Shallot-mint yogurt sauce

    • Frogcake on July 21, 2018

      A very simple and tasty mint sauce. Great on grilled lamb and flatbread but also lovely served with grilled white fish.

  • Roasted beet and quinoa salad with goat cheese, fennel, and pecans

    • Frogcake on July 20, 2018

      We loved this salad. Perfect combination of flavours! Can substitute quinoa with farro, and I doubled the chopped tarragon.

  • Grilled vegetable salad with curry-yogurt vinaigrette

    • Frogcake on July 20, 2018

      Another very flavourful salad in this book. Perfect for using up my harvest of zucchini and peppers. Also love the curry vinaigrette which I will try on potato salad.

  • Spice-rubbed pork tenderloin with white barbecue sauce and grilled asparagus

    • lou_weez on July 27, 2021

      Delicious! Made this with pork loin (as that's what the recipe states so not sure why it has tenderloin on here) and the flavours reminded us a bit of Christmas (in Australia). Easy enough for a weeknight meal.

    • foodgloriousfood on July 29, 2021

      On the basis of Lou_weez's review I decided to put this in the line-up. I have just printed out the recipe from my book and my edition states 2 Pork tenderloins (about 1 lb each) My book is the 2015 US edition so it seems that the cut of pork was changed for the US market. I will update this note when I have made the recipe. I will try making it with tenderloin as written in my edition. UPDATE: made the tenderloin per the US edition and also made the white bbq sauce (which was an aoli with roasted chopped poblano) Didn't love the rub on the tenderloins as I found it a bit heavy and I didn’t even use all of it. I do think that loin with a bit of fat on it would be better than tenderloins as the spice rub on the tenderloins made a paste that didn’t create a crust due to the lack of fat and faster cooking time. Not sure why the recipe was changed between editions from loin to tenderloin. Wouldn’t make the tenderloin version again.

  • Stracci with braised lamb ragù

    • lou_weez on October 12, 2018

      A delicious dinner. I made the ragu in the oven and used strozzapreti.

  • Winter vegetable curry with chile-mint chutney

    • lou_weez on October 19, 2021

      The chutney really brings this curry to life. Don't skip it, it is pretty average without it.

  • Potato and zucchini enchiladas with habanero salsa

    • bwhip on July 03, 2020

      I’ve made these several times and they’re always excellent. The potatoes tend to take longer to cook than the stated time, so keep the dice fairly small. Half a habanero is plenty for us! Amazing how much heat those tiny little peppers bring.

    • hbakke on January 13, 2020

      Not what I would traditionally call enchiladas, but tasty none the less. These aren't baked with the sauce...the sauce is added after it's out of the oven. I liked the brief frying of the tortillas. It added a crispy chewiness to the corn/flour blend tortillas I used. I used a whole habanero in the salsa and it was too spicy. I had to add a lot of sour cream to compensate for the spicy salsa. Overall, a delicious vegetarian dinner.

  • Chicken chile verde

    • bwhip on April 28, 2017

      This is outstanding, one of our favorites. Great depth of flavor, fairly easy prep. Chicken soup, but Mexican-style, with a nice zip from the roasted tomatillo-jalapeno puree. The added condiments of avocado, queso fresco, lime juice and shredded cabbage make it that much better.

  • Homemade chicken soup makes me feel better

    • bwhip on February 20, 2021

      Excellent chicken soup recipe, a long-time favorite of ours. Only flaw I’ve found is that recipe calls for you to add brown rice and then simmer for 22 minutes. Brown rice definitely needs more time than that - closer to 45.

  • Pork burger with spicy ginger pickles

    • hbakke on January 14, 2020

      This was very good. I used a brioche bun from Freddie's and cooked the burger in a skillet since it is January. I thought the kimchi might be too strong in the mayo, but it was perfect. I will definitely make this again. Delicious!

  • Spicy ginger pickles

    • hbakke on January 14, 2020

      I've never made pickles before but these were quite tasty. They were gingery and delicious. I used the mandoline to slice everything.

  • Weeknight navy bean and ham soup

    • hbakke on January 15, 2020

      Very simple recipe. Needs a good amount of salt and pepper after cooking. I mashed about half of the bean mixture to thicken up the soup. I served this with a splash of cider vinegar for some acidity. Pretty good. Tastes like a lighter bean and bacon soup.

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  • ISBN 10 034554255X
  • ISBN 13 9780345542557
  • Linked ISBNs
  • Published Mar 10 2015
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Ballantine Books Inc.

Publishers Text

For internationally known chef Curtis Stone, cooking is a pleasurable journey, not just a destination. In this wonderful book featuring 130 of his favorite dishes, Curtis inspires us to turn meal preparation into a joy rather a chore through delicious recipes, mouthwatering photographs, and handy make-ahead tips. He also shares plenty of heartwarming, personal stories from time spent in his kitchen and around the table with family and friends, reminding us that good food and a good life are intrinsically intertwined. His go-to recipes include:

• Light meals: Roasted Beet and Quinoa Salad with Goat Cheese, Fennel, and Pecans; Weeknight Navy Bean and Ham Soup; Pork Burger with Spicy Ginger Pickles
• Scene-stealing dinners: Porcini-Braised Beef with Horseradish Mascarpone, Herb-Crusted Rack of Lamb with Fennel, Potato and Zucchini Enchiladas with Habanero Salsa
• Family-style sides: Pan-Roasted Brussels Sprouts with Chorizo, Butternut Squash with Sage and Brown Butter, Cheddar-and-Corn Cream Biscuits
• Sweet treats: Cherry-Amaretto Lattice Pie, Rum Pound Cake with Lime Glaze, Chilled Yellow Watermelon Soup with Summer Berries
• Favorite breakfasts: Crêpes with Homemade Ricotta and Maple-Kumquat Syrup, Smoked Salmon Omelet with Goat Cheese and Beet Relish, Maple Bran Madeleines
• Satisfying snacks: Popcorn with Bacon and Parmesan, Bruschetta with Spring Pea Pesto and Burrata, Chocolate-Hazelnut Milkshake, and many more

Good Food, Good Life brings back the pleasure of cooking and the wonder of connection into your home.



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