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Cravings: Recipes for All the Food You Want to Eat by Chrissy Teigen and Adeena Sussman

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Notes about this book

  • Frogcake on June 18, 2016

    Having read all of the positive reviews of this cookbook, I was anxious to get a copy. Unfortunately I just returned it after reviewing it. The recipes were just ho-hum, nothing incredible or new, and I couldn't see the humour in her stories. I have thousands of cookbooks and I didn't feel this one was worth having in my collection. Maybe she appeals to a younger crowd?

  • prpost on April 25, 2016

    One phrase review of this cookbook: Shockingly Fantastic Like, shocked shocked. Stunned. Surprised. Unexpected feelings. The recipes? They’re GREAT. Accessible. Unique, but familiar. Delicious. Unpretentious. Tasty. Good. Yummy. Things I will make again. Dare I say, some new favorites even? Overall, I really really like this cookbook. At first I thought it was just because it exceeded my expectations so greatly, but after further analysis, I think it’s because it contains really delicious recipes, the recipes themselves are very well-written, and it’s obvious that the recipes have been well-tested. I could cook exclusively from this book for a month and we’d be happy family. You should definitely buy this book if you’re a huge fan of Chrissy Teigen. But, surprisingly, you should also buy this book if you simply love good food.

  • Rinshin on April 18, 2016

    Pg 75, Dump and Done Ramen Salad. I normally use cabbage as a base instead of broccoli slaw but wanted to give this a shot. Average at best taste. I much, much prefer Ritzy Ramen Salad from CA Junior League with an Asian inpired taste. Cilantro, chicken pieces, green onion, and sunflower seeds with their direction on making the dressing is the best.

  • Rinshin on April 18, 2016

    I've gone through all of her recipes. Nothing really new, but fun reading. The only issue I have with this book is the serving sizes of her recipes. Some are your standard 4 servings and others are up to 16-20 servings. I am not about to cut recipes from 20 servings into 4 or even 2. I wish they made the recipe servings standard like 4 or 4-6.

Notes about Recipes in this book

  • Cheesy cheeseless scrambled eggs with burst cherry tomatoes

    • rglo820 on January 03, 2018

      This is my favorite way to cook scrambled eggs, although I'd never done it in such a large batch before. No way would mine have cooked in 12 to 14 minutes on low - it worked much better to start them on medium-low and then lower once the first curds started to form. I wasn't wild about the burst cherry tomato accompaniment and would almost have preferred them with just the chives, but my tomatoes were a touch on the sour side so that didn't help. As with most of her recipes, I found the salt called for to be a bit much.

    • Smokeydoke on October 01, 2018

      I liked these. My husband is on low-carb, so I served this instead of grits, and it was a huge hit. I served just the eggs, no tomatoes.

  • Garlic-roasted bacon

    • rglo820 on January 03, 2018

      I loved this as part of breakfast for dinner, and I think it would be great in a lot of salads, but I;m not sure I'd like it first thing in the morning.

  • Dutch baby pancake

    • EmilyR on May 18, 2018

      I made an error by melting the butter and then forgetting to add it into the batter, though I remembered to melt the rest of the butter in the skillet before pouring the batter in. I didn't realize the butter was missing until I had it in the oven so I waited to see what would happen and it still turned out with a custardy flan like texture and was really effortless. Don't worry, I slathered the butter over the top. It's delicious even without the extra butter.

    • anya_sf on June 17, 2017

      I followed the recipe exactly, except my cast iron skillet is 9.5", not 10". That turned out to be an issue, since the pancake puffed up over the sides and nearly dripped into the oven (but it didn't; it clung to itself, thank goodness). Next time maybe I'll try my 12" skillet. I have a 10" nonstick skillet, but it's shallower, so I don't think that would work, as you need higher sides for this pancake. Anyway, I had a bit of trouble "slathering the top with butter" after baking and kind of gave up - just put a few pats on the top and let them melt - but I think that was fine. There is no sugar in the batter (which is basically popover batter), so I did shower it with powdered sugar. Of course, I also served it with syrup, although real maple syrup, not Mrs. Butterworth's. OMG, it was delicious. I was actually surprised how much I liked it. The center deflated a lot and was pretty thin (and eggy, as you'd expect), but the sides were beautifully puffed and crispy on the edges.

  • Spicy tomato skillet eggs with prosciutto

    • anya_sf on July 12, 2018

      I made 2/3 recipe for 2 people, using jarred marinara sauce, which worked fine. Maybe the heat was too high, because the egg yolks were fairly hard after 8 minutes (well, plus the residual time to get everything onto the table), so next time I'll check the eggs sooner. Nevertheless, the flavors were really delicious when served with toasted ciabatta. Watch the salt, as prosciutto can be quite salty, so you might not need to add any.

    • EmilyR on June 03, 2017

      I always buy fresh roma tomatoes and cook them down, but it takes hours to reduce them, not the 30 minutes quoted in the book. The fresh ingredients make it that much better.

  • Pull-apart buttermilk biscuits with sausage gravy

    • anya_sf on June 18, 2017

      I made 1/2 recipe (6 smaller biscuits) and 3 of us ate all of it for brunch. I only added 1 Tbsp butter since there was already fat rendered from the sausage. I used 2 Tbsp flour, but would use less next time, as the gravy got super thick and I ended up adding 1/2-3/4 cup more milk (the extra milk was 1%, rather than whole, which worked, although I don't think you'd want to use 1% for the entire gravy). I omitted the red pepper flakes because my son doesn't like spicy food, and just added Tabasco on my serving. It wasn't that salty or peppery, probably due to the extra milk. There was enough gravy for 3-4 biscuits because it reduces a lot as you stir; not sure the long stirring time is needed, esp. with smaller quantity. Also I think you need to stir on low, not med-high. The remaining biscuits with butter and the maple cream (super yum). I just used a pastry cutter for the biscuits, which worked fine. I liked that the biscuits were not too fatty, since the gravy was rich.

  • Yellow cake baked oatmeal

    • anya_sf on May 30, 2017

      My family liked this a lot. I was pleasantly surprised that it wasn't sweeter and the artificial yellow cake flavor wasn't too prominent. I made 1/2 recipe in an 8x8" pan. Instead of melting the butter separately, I added the unmelted butter into the hot oat/milk mixture. I used extra fruit, which I recommend, and mixed some of the raspberries into the batter. I would make this again (well, especially since I have half a box of cake mix left...).

    • texannewyorker on September 25, 2016

      Super easy to throw together, and the results are delicious. People raved. I love, love, love that you don't have to peel the peaches, and it does work in the end. I mean, I will peel peaches if necessary, but we all know that's a pain, so I'll jump at the chance to not peel them and have it not suck. This did not suck. :)

  • Pot pie soup with crust crackers

    • laur0684 on March 21, 2017

      Absolutely delicious! The pot pie crackers make the dish. Definitely not diet friendly :)

  • Split pea soup with crispy hot dogs

    • anya_sf on May 14, 2017

      Who knew that hot dogs could taste so good? I never thought of dry frying them. They really add to this classic pea soup.

    • Aggie92 on May 05, 2017

      Mmm-Mmm Good! The hot dogs make a fabulous variation on the usual ham bone. This is a good, solid recipe that the whole family will love. Made this in my Instant Pot at high pressure for 15 minutes and my (more than) year old split peas turned out very creamy. If you don't live at high altitude and have fresher peas, you can probably reduce the cooking time to 10-12 minutes. The only changes I made were to reduce the salt to 2 tsp. and the water to 7 cups to account for the fact that there is no evaporation using a pressure cooker. Skipped the hot dog bun croutons and garnished my soup with celery leaves, the crispy hot dogs and a sprinkle of crushed red pepper. Deee-licious!

  • Caprese salad with crispy prosciutto

    • anya_sf on August 16, 2018

      Simple and delicious! Easy to adjust ingredient proportions to your taste (I increased the arugula). I think the recipe calls for too much salt, so be careful with that. The prosciutto crisps are to die for!

  • Roasted cauliflower, feta, and orzo salad

    • laur0684 on March 21, 2017

      I absolutely loved this one. Such a unique mixture of flavours. The sweet dried cherries pair so well with the salty feta and savoury roast cauliflower.

    • anya_sf on August 03, 2017

      This was good as written, but GREAT with bacon added. I roasted the bacon at the same time as the cauliflower, then crumbled it in the salad. The bacon paired well with the other ingredients, especially the cherries. However, I might reduce or omit the cherries next time, as my family didn't love them (maybe mine were too ugly, as they were unsulfured), although I liked them. I omitted the onion, as we don't care for raw onion.

    • aargle on January 13, 2019

      I loved this. It was easy and delicious. I made a couple of additions by adding crumbled bacon which I roasted at the same time as the cauliflower. I also added chopped roasted almonds to add texture. It was equally delicious the next day.

    • EmilyR on June 03, 2018

      This was good and I'd definitely make it again. It's simple, yet flavorful. The only things I'd amend are adding some crunch or textural difference for a meal. We threw in some pistachios, which worked nicely. I also used lemon olive oil and put the lemon zest in, too. It's a nice for side dish or picnic / pot-luck. I'd also recommend adding the spinach when serving so the leftovers stay nicer.

    • e_ballad on June 12, 2017

      This was really tasty & if you toss the baby spinach through at time of serving, the leftovers hold up well too. I'm sure dried cranberries would make a good substitute for dried cherries if they're tricky to come by.

    • MeganGarcia on June 13, 2017

      This was delicious. I prepped the cauliflower, red onions, and orzo mixed with the dressing in advance and kept it in the fridge. I mixed everything else in at the time of serving, and it worked well. I used dried cranberries instead of cherries, and added chopped marcona almonds. I served it with grilled chicken sausage. Such a satisfying yet light meal.

  • Sriracha Caesar salad

    • anya_sf on October 26, 2017

      I only needed half the dressing for the whole salad, and used low-fat mayo to save on calories. I omitted the red onion (plenty of garlic action already going on), but added cucumber, plus grilled chicken to make it a main course salad. I thought that 2 cloves of garlic were enough for the toast topping. The toasts were fantastic. We ate some by themselves and some crumbled on the salad. I would definitely make this again. The dressing isn't super spicy, despite the sriracha, but the red pepper flakes on the toasts were spicy.

  • Chinese chicken salad with crispy wonton skins

    • anya_sf on October 02, 2017

      I doubled the salad ingredients to serve 4, including the fried wontons, but not the dressing. It was just the right amount of dressing. I actually used 2 packages of iceberg lettuce mix (with carrots and red cabbage), plus 1/2 red bell pepper, slivered, and 1/2 cucumber, sliced. I omitted the red onion and only used 2 green onions, as I don't like too much raw onion. My whole family loved this, including my son, who didn't think he would like it. The fried wontons aren't required, but they sure are good.

    • wodtke on January 08, 2017

      A surprising success. I was doubtful, but the salad is delicious. I'm not sure the chicken adds anything but protein, but that might matter to some.

  • Butter lettuce with blue cheese and cayenne-candied walnuts

    • tlight on December 11, 2018

      This has now become our go-to salad. The candied nuts are a nice addition, although I make it often without. When I make it for others, I'm asked for the recipe ~ so that says a lot.

  • Cobb salad with honey-mustard ranch dressing

    • anya_sf on May 14, 2017

      This was the first recipe I made from this cookbook, because the dressing sounded so good, and it was. It makes way more dressing that you'll need. I adjusted the salad proportions a bit to suit my taste (more veggies, less bacon). Note: Chrissy's bacon cooking instructions are a bit off; need to increase oven temp and cooking time.

  • Lemony arugula spaghetti cacio e pepe

    • anya_sf on February 23, 2018

      I made 2/3 recipe for 2 people, but used a full 8 oz arugula (it cooks down a lot) and also added some peas. The red pepper flakes add quite a kick. This isn't really authentic, as the kick should just come from black pepper and the cheese should be Pecorino, but it's pretty good. It certainly made a nice, quick, easy dinner.

    • EmilyR on June 28, 2018

      We had plenty of arugula from our garden so this was a good fit. I also used less pasta than called for, but the full amount of arugula and followed the rest of the recipe. It was quick and better than I expected.

  • Baked pasta alla Norma with mozzarella bombs

    • anya_sf on February 11, 2018

      I did not try reducing the oil for the eggplant, as I did not think it would work (well, maybe you could do 3/4 c.). I needed to reduce the heat to medium-low when cooking the eggplant. I did reduce the oil in the tomato sauce to 2 Tbsp, which was plenty. I also used only a bit of red pepper flakes, since my kid doesn't like spicy food. If you are OK with spicy, I recommend using the stated amount, as I believe Pasta alla Norma is supposed to have a kick. The baking time and/or temperature seems to be off, as the pasta started to burn at the edges after 30 minutes. I turned the oven down to 350 and baked it for another 10-15 minutes. The pasta was good, but did not wow me as I was hoping.

  • Sweet and salty coconut rice

    • anya_sf on May 14, 2017

      This was a nice idea, but too sweet for my taste. I would try it again using 1 or 2 tbsp sugar at most.

    • EmilyR on June 03, 2017

      Similar to coconut sticky rice, but I would also reduce the amount of sugar. I have made it with reduced fat coconut milk and prefer regular coconut milk as suggested in the book.

  • Actual drunken noodles

    • anya_sf on May 20, 2017

      I doubled the sambal and added more vegetables (red pepper, cabbage) that I had on hand, but otherwise followed the recipe. We loved it, and thought the spice level was just right to balance the sweetness of the sauce.

  • Sesame chicken noodles

    • anya_sf on October 01, 2017

      I make this for 2 people as a hearty main dish. However, I reduce the oil to 2 Tbsp, so it isn't as heavy. I also add vegetables, such as sliced cucumbers, slivered carrots and red bell peppers, and blanched snap peas. If your cayenne pepper is quite spicy, you may not want to use the full amount. Very tasty.

    • EmilyR on June 03, 2017

      These noodles are delicious and effortless. I double the sauce quantity.

  • Pepper's scalloped potatoes

    • anya_sf on April 15, 2018

      I made 1/2 recipe in my 5.5 qt Dutch oven. If you make the whole thing, you'd better have a BIG pot. I used 8 oz ham, but had thick bacon, so only used 3 slices - except I didn't notice that some should be reserved for the top, so then I added another 1/2 slice. I also didn't notice that the first 30 minutes should be at 375 and had the oven at 350 the whole time. Also, I didn't have garlic salt, so used garlic powder + salt, although maybe half the salt (did she mean Kosher garlic salt? is there such a thing?). Nevertheless, it turned out amazing! We ate it as a main course with salad and nearly devoured it all.

  • Creamy potato salad with bacon

    • anya_sf on June 03, 2018

      I used about 2/3 the bacon and it was enough for us. I omitted the jalapeno because my son can't eat spicy food. We could not stop eating this potato salad - it was soooo good.

    • anya_sf on December 20, 2018

      Made it again using a mixture of mayonnaise and plain yogurt, which worked well.

  • Smashed potatoes with roasted garlic

    • anya_sf on January 17, 2018

      I used baby Dutch potatoes (yellow), but think any waxy boiling potatoes would work. This is essentially thick and chunky mashed potatoes. The flavor was delicious - the garlic really adds something, without being overpowering.

  • Sour cream and broccoli baked potato cakes

    • texannewyorker on September 25, 2016

      These are so simple but seriously good. I would think they'd be kid friendly (though I do not have them, thus do not know from experience). It's a fantastic way to get your broccoli if you don't like it on its own, I'll say that!

  • Pepper's Thai beef salad

    • EmilyR on June 03, 2017

      Similar to Andy Ricker's Pok Pok steak salad, but with more readily available ingredients. Excellent with the coconut sticky rice, too. I don't make my own rice powder - it's available at a well stocked Asian grocery. Very flavorful!

  • Basil chicken {Pad grapow chicken)

    • lauraprooks on July 04, 2017

      This was delicious and so easy! Would be a great weeknight meal, very quick to put together. I used regular basil leaves as I couldn't find Thai basil.

    • anya_sf on May 14, 2017

      I loved the flavors. I added extra Thai chiles, and also some green beans (I am big on vegetables). So good for so little work!

  • Chicken satay with peanut sauce

    • Lnevva on October 07, 2018

      Did as a main meal with rice and roasted broccoli

  • Chicken lettuce wraps

    • anya_sf on May 14, 2017

      I served the filling over rice, rather than as lettuce wraps, as I love carbs. Very tasty! I also sometimes add more vegetables, such as chopped carrots or peas.

  • Stretchy artichoke, spinach, and buffalo chicken dip

    • anya_sf on November 15, 2017

      I made this into a main course and not a dip. I made the chicken as instructed, although the baking time of 15 min wasn't nearly long enough - needed 30 min. I'm not sure why the chicken marinates in so much butter (yes, I know it's a buffalo chicken ingredient) - seems a waste and the butter solidifies in the fridge. But it was tasty. I made half the dip, but with 16 oz frozen spinach. I microwaved the dip initially so reduce the baking time. Served the dip/chicken mixture over rice as a main course. It was really good.

  • Cheesy guacamole

    • anya_sf on February 04, 2018

      Like so many people, my first thought was "What? Cheese with guac?!?" But then, like Chrissy, I thought about it and realized, "How could that be bad?" I used less cayenne, since my kid doesn't like spicy, and it really wasn't spicy at all, although that would depend on the heat in the cayenne and jalapeno you use. Definitely let it sit for a bit so the flavors meld, but even 15-30 minutes helps, if you (like me) can't wait a whole hour. My family thought it was great.

  • Frito pie bar

    • anya_sf on August 15, 2018

      We ate this in bowls, not individual bags of Fritos. It was really good. The chili benefits from longer simmering (I simmered it for an hour) to meld the flavors and reduce the liquid. It's also better the next day. I used a whole 8 oz package of mushrooms. They aren't really identifiable in the finished chili - just add extra meatiness without more actual meat. The chili spice depends on the type of chili powder and cayenne pepper you use, so you can adjust to your taste.

    • anya_sf on August 15, 2018

      John's Chili recipe should probably be listed separately, not just as part of Frito Pie Bar.

  • Roasted jalapeño and chorizo queso

    • texannewyorker on September 25, 2016

      This is so freakin' delicious!! Everything you want in queso. Adding that raw jalapeno, seeds and all, at the end makes it SPICY! Leave that step off if you don't do hotter than hell, but if you do.... hoo boy, this is awesome.

  • Buttery glazed green beans

    • anya_sf on May 14, 2017

      Too sweet for me. Maybe would try again with less sugar, although maybe that misses the point of this recipe.

  • Cauliflower mash with roasted garlic and ricotta

    • anya_sf on October 22, 2017

      "Best tasting cauliflower ever," said my husband. Despite being lower-carb than mashed potatoes, this isn't exactly diet food. So good though. The cauliflower is tender enough after about 10 minutes of boiling. I drained it in a colander, but didn't bother spreading it on paper towels. The tiny bit of extra water actually helped it puree more easily. Making the "roasted" (really oil-simmered) garlic and oil requires some advance prep, but isn't difficult, especially if you buy pre-peeled garlic cloves. You will not need all the garlic and garlic oil; I made half of that recipe and still have some left over for the charred and garlicky broccoli, which I plan to make next.

  • Thyme-roasted carrots

    • anya_sf on February 27, 2018

      Simple and good. My carrots were borderline thick (around 3/4-1") so I cut them in half. They were perfectly done in 30 minutes with no stirring or flipping required. The presentation of long slender carrots with a bit of greens still attached makes these a bit more elegant than usual.

  • Mexican street corn

    • texannewyorker on September 25, 2016

      This is your classic Mexican street corn, only an indoor method for making it. Which I definitely appreciate. Being totally honest, it's not quite as good as the usual grilled version. But, grilling isn't feasible for everyone all the time (myself very much included!) so I'm quite grateful to have a recipe for indoor Mexican street corn. It's VERY tasty.

    • khopkins1012 on May 14, 2017

      Instead of sautéing the entire cobs, I cut the kernels off. Heated my cast iron to medium high and charred the kernels. I waited to stir until whatever kernels were on the bottom had charred. Kernels popping straight out of the pan is good sign. I followed the ingredients and all other directions. This was a savory side dish to the Chipotle-honey chicken with mango-avocado salsa(pg. 213).

  • Balsamic glazed Brussels sprouts with bacon, cranberries, walnuts, and blue cheese

    • anya_sf on November 19, 2017

      Nice combination of flavors. My honey-balsamic glaze boiled down too quickly to a black goo. I ended up just mixing a tablespoon of aged balsamic (already sweeter and more concentrated) with a teaspoon of honey, which I think worked well, and wasn't too overpowering. The smaller garlic cloves got too crispy, so use fatter cloves for this recipe. There was a lot of bacon and nuts relative to the amount of sprouts. I'd reduce the amount next time so that those are more of an accent, but if you prefer lots of bacon, stick with the original quantity. Overall, a great way to jazz up brussels sprouts.

  • Ham and cheese green bean casserole

    • anya_sf on November 18, 2018

      I used about 20 oz frozen petite green beans and cooked them in salted water. Served it as a main course with boiled new potatoes to mop up the extra sauce. I've never been a huge fan of the original green bean casserole side dish, but my family really enjoyed this.

  • Sriracha Caesar dressing

    • anya_sf on October 26, 2017

      I made the dressing a day ahead, as I find it helps to let the flavors meld. Low-fat mayo worked fine. The dressing was really good on salad and I imagine it would be awesome with zucchini (or regular) fries.

  • Charred and garlicky broccoli

    • anya_sf on October 29, 2017

      I finally had the garlic oil and roasted garlic, so I made this - hadn't made it previously as it required too many other recipes. I omitted the red pepper flakes, as my son doesn't like anything spicy. The broccoli was delicious and very flavorful. Loved the crumbs. I wouldn't hesitate to make this again using regular olive oil and omitting the roasted garlic if I didn't have it. The crumbs really don't take much time. My family really liked this.

  • Perfect seared scallops with warm corn salad

    • anya_sf on August 12, 2018

      The corn salad was good even with canned corn, and complemented the scallops. After 2 minutes of searing in a cast iron pan on each side, my extra-large (not jumbo) scallops were nicely browned, but not nearly as crusty as the photo in the book, and they were still slightly undercooked in the center - I believe that's how they should be, but note that Chrissy says to only cook them 1-1.5 min on the second side. They were quite good, but definitely be generous with the salt and pepper on the scallops.

  • Sweet chili and mustard-glazed salmon fillets

    • anya_sf on September 28, 2017

      Super quick and easy. Salmon turned out perfectly moist. My only quibble is that the skin wasn't actually all that crispy, so we ended up removing it. Not sure if it's a flaw with my broiler (it looked like it was broiled enough) or just that the sauce softened the skin when it was spooned on top. I served this over fried brown rice (with veggies and bacon). I would definitely make this again.

  • Pineapple-grilled short ribs

    • EmilyR on June 10, 2018

      I really wanted to like this one more. The marinade smelled great, the coconut rice is always excellent, but overall this felt too sweet and not bold enough flavors. Won’t likely make this again.

  • Zucchini "lasagna" Bolognese

    • texannewyorker on September 24, 2016

      I gave this 3 1/2 stars because, while the bolognese is fantastic, the zucchini did not cook up as directed and there was no way I could assemble the lasagna as written. However, I highly recommend making the bolognese and serving with pasta or polenta.

  • Capon's Chrissy burger and onion rings

    • texannewyorker on September 25, 2016

      Seriously not enough raves to give here. She isn't kidding about the need to use a fatty meat blend for your burgers - save it for splurge day as it's SO worth it. The special sauce is delicious!

    • texannewyorker on September 25, 2016

      Forgot to add: some of the best onion rings I've every made at home. I used the entire batter for 1 (as opposed to 2) large onions and it worked fine with a little left over, so I'm not sure the ratio is exactly correct, but it's very close anyways. These onion rings are extremely cooperative and easy to make and beyond delicious. Except they don't reheat at all. Then again, what onion ring does?

  • Spicy Italian sausage meatloaf

    • Lnevva on October 07, 2018

      Thought it had good flavor, and was even better the second day.

    • anya_sf on May 14, 2017

      This was disappointing. Although the flavor was pretty good, my family thought there were too many vegetables, especially carrots. I was careful to measure the quantities too. It also took closer to 1.5 hours to bake, and there was a lot of liquid pooled in the pan (and yes, some was absorbed back in as it sat).

  • John's marinated steaks

    • anya_sf on May 27, 2018

      Flavorful marinade. Dried basil worked fine. Half the marinade was enough for 3 12-oz boneless rib-eye steaks. Grilling instructions were spot on for my steaks (about 3/4" thick), so I think larger bone-in steaks would turn out quite rare. My steaks weren't top quality and the marinade imparted a nice flavor.

  • Skillet-charred fish tacos

    • texannewyorker on September 25, 2016

      These are great! Don't get me wrong, I LOVE a battered, fried fish taco, but that isn't always feasible or a good idea (speaking on behalf of my waistline). This is a fantastic, flavorful charred fish taco. Flaky fish with a good char but not overcooked and tons of flavor. I didn't use that green sauce she calls for but a good-quality store-bought green salsa (Rick Bayless') and it was so delicious (and less work on a weeknight!). Highly recommend either way.

  • Chipotle-honey chicken with mango-avocado salsa

    • khopkins1012 on May 14, 2017

      Try this, Chrissy didn't lead us astray! We liked this recipe, would definitely make it again. I normally don't cook with so much added sweeteners but the brown sugar and honey balance the tolerable heat from the chilies. Speaking of the chipotles, they along with the adobo sauce added a depth of flavor to the final dish. I appreciate the complex flavored sauce required little effort. This was an easy dish to make. We didn't have a blender or food processor and cut the sauce ingredients to a small size. The sauce still tasted good chunky, instead of blended smooth. I served the chicken over a bed of shredded red cabbage with the salsa on top.

  • Cheesy jalapeño tuna casserole with potato chip topping

    • anya_sf on May 14, 2017

      I made 1/3 recipe for 2 people. Decadent comfort food! Just try to stop eating the leftover chips...

  • Literally Stovetop pork chops

    • Lu1950s on March 08, 2018

      My pork chops were a little thicker and they started burning in the cast iron skillet before they reached a safe temperature. I finished them in the oven, but the chops started releasing their juices in the oven which made the breading a little soggy. This was my fault, not the recipe. The family still really enjoyed these. I'm not making these again until I get a proper hood over my range because my kitchen smells like fried pork chops hours after I cleaned it up.

  • Prosciutto-wrapped stuffed chicken breasts

    • kayanelson on October 27, 2016

      Instead of using the goat cheese mixture I use Boursin garlic and herb cheese. It's pretty fast to make this way and really good.

    • anya_sf on July 19, 2018

      My chicken breasts were slightly smaller, so I reduced the filling a tad. I used a whole pint of cherry tomatoes. The chicken took 40 minutes to cook. It tasted AMAZING. We mopped up the cheesy sauce with bread. Two of us devoured the whole thing. I can't wait to make this again.

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Reviews about this book

  • Everyday Annie

    Every recipe I have made from this book has been superb! As a bonus, Chrissy’s writing is very witty and fun.

    Full review
  • Two Peas and Their Pod

    I keep coming back to this cookbook. It is filled with delicious recipes that you will crave!

    Full review
  • What's Gaby Cooking

    ...perhaps my favorite book of the year. Her recipes are spot on with a healthy mix of Thai food / comfort food / and other food that’s just delish! Plus she’s hysterical.

    Full review
  • Leite's Culinaria

    ...Teigen does indeed know her way around the kitchen...if this is actually how to eat like a supermodel, maybe my modeling career is off to a promising start.

    Full review
  • Saveur.com

    When was the last time you laughed out loud at a cookbook? So long ago you can't remember, which is enough of a reason to give Chrissy Teigen's first book a spin.

    Full review
  • Epicurious

    What's the book about, exactly? Honestly, it reads like your typical food blog-to-cookbook, if your typical food blogger were an international swimsuit model who's married to John Legend.

    Full review
  • Eater

    Teigen is notoriously funny, and her sense of humor comes through here, as does her self-awareness... always presenting herself more as a cooking enthusiast than as an expert.

    Full review
  • Baking Bites

    The recipes themselves are clearly written and easy to follow along with...and there is such a great variety in the recipes that you’re sure to find some new favorites.

    Full review
  • What's Gaby Cooking

    The recipes are all incredible, the photos make me want to eat everything in sight and the stories that come with each headnote and the intro make me laugh just as much as her tweets and instagrams.

    Full review
  • ISBN 10 1101903910
  • ISBN 13 9781101903919
  • Linked ISBNs
  • Published Feb 23 2016
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Maybe she’s on a photo shoot in Zanzibar. Maybe she’s making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too.
For years, she’s been collecting, cooking, and Instagramming her favorite recipes, and here they are: from breakfast all day to John’s famous fried chicken with spicy honey butter to her mom’s Thai classics.
Salty, spicy, saucy, and fun as sin (that’s the food, but that’s Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few life-sucks moments (salads). You’ll learn the importance of chili peppers, the secret to cheesy-cheeseless eggs, and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same.


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