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

  • Chrissy's mac and cheese with cheesy garlic bread crumbs

    • mirage on May 13, 2020

      Very rich

    • hirsheys on April 04, 2019

      This was very good and made a vat. The breadcrumbs are superb and make more than enough, so we actually used some of the extra on the caesar salad I made alongside the mac & cheese instead of croutons (I forgot croutons...) Next time, I'd add broccoli - this might be sacrilege, but I find that I get a little bored with plain mac and cheese sometimes. Still, I liked the smooth sauce with the crunch of the crumbs very much and found the process to be quite easy, all in all, especially since I used "fresh" breadcrumbs that had been sitting in my freezer.

    • stef on March 21, 2020

      This was delicious. I had no white bread for the crumbs so used panko crumbs which made it hard to serve but still good. Garlic makes a wonderful addition to the breadcrumbs but 6 cloves is way too much. I used 2 big ones and it was enough.

    • Smokeydoke on May 21, 2020

      This is the base of my go-to Mac and Cheese, I like it because the cheese sauce never clumps, it probably has to do with the 3/4 lb of American cheese that goes into it. I've tweaked it quite a bit to suit my taste but it's a solid recipe, a bit too soupy for me. The garlic bread crumbs are a must. I usually make extra cheese sauce to use on nachos. Here's a link to the changes I've made if you're interested. It's a lot of changes.

  • Lemony arugula spaghetti cacio e pepe

    • kari500 on August 19, 2019

      Yep, this is really good. Used turkey bacon. Added arugula to the sauce before adding pasta. A good full meal.

    • hirsheys on December 11, 2019

      This is a tasty and very easy dish - in fact, I have a bad cold and didn't feel like cooking AT ALL, but still managed to get this one done in about 20 mins. I didn't use the full amount of black pepper (it's not my favorite), but otherwise followed the recipe and enjoyed it very much. Next time, I might do what LLM suggests and toss the arugula in the sauce prior to the pasta, but otherwise this worked great for me. Definitely a keeper.

    • 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.

    • stef on March 12, 2019

      This dish was very good. Dh loved it. It was a bit too peppery for me but it will be made again.

    • ellencooks on March 05, 2019

      This was good and quite peppery, in a good way. I've made cacio e pepe before and really enjoyed the arugula with it as well as the lemon juice.

    • Smokeydoke on May 21, 2020

      I love this dish. My husband loves this dish. Everyone in a 6 foot radius declared their love for this dish. And it was simple! I know I say this a lot, but this time I mean it, this dish has made it into our regular rotations. Who am I kidding? We'll probably eat it every week. Photo included.

    • 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.

    • Jviney on April 24, 2018

      This is a lot of flavour and we couldn’t stop eating it. Delicious.

  • Actual drunken noodles

    • LaurenB on March 17, 2020

      We liked this but will add more sambal next time. Not a mushroom fan so didn't add, will sub red bell pepper next time. Will make again!

    • 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.

    • saregama on March 02, 2019

  • Zucchini fries

    • LaurenB on April 06, 2020

      Not really "fries" but tasty nonetheless. Messy to make, but easy. The dips really add something, I didn't make her's but just combined honey mustard and ranch dressing from my fridge for the Honey Mustard Ranch and a bottled Caesar dressing with some sriracha for the Sriracha Caesar. I also cut my zucchini into smaller wedges, and will do again. Agree with the earlier poster, way too much flour mixture and egg. I used 2 eggs and was plenty, and the flour could be cut by 3/4ths. The panko mixture was about right since I went really heavy on the coating.

    • Yildiz100 on September 28, 2019

      Yummy and easy, but calls for MUCH more flour, egg, and panko/cheese mix than you need to coat a pound of zucchini. I started with a few spoonfuls of flour (instead of 1.25 cups) and 2 eggs (instead of 3) but used the full amount of panko/cheese. Despite my reductions, I had enough to coat 1.5 pounds of zucchini (all I had) and still had to throw away some of the egg, flour, and panko/cheese.

  • Basil chicken {Pad grapow chicken)

    • BethNH on March 04, 2019

      This made for a perfectly adequate dinner. I used regular basil and 3 Thai chiles. It was simple and flavorful. Both my husband and I, however, were underwhelmed. I have much better stir fries in my repertoire and I don't think this one will be repeated.

    • 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!

    • AmberBee on July 04, 2020

      Absolutely loved this. I used chicken thighs instead of breasts and half a habanero in place of the Serrano. This will make the regular rotation at our house. It was super simple and a very quick dinner!

  • Sesame chicken noodles

    • BethNH on August 03, 2019

      Had this for dinner with homemade egg rolls. None of us cared for it. I'm not sure this is a fault of the recipe - it may be that none of us particularly care for the strong taste of sesame. I liked the method of poaching the chicken as it was very moist though I needed closer to 20 minutes for my chicken to be cooked through. I wouldn't make this again.

    • hirsheys on March 11, 2019

      I made this tonight for dinner and was originally a bit concerned after tasting the sauce by itself - I've made tons of versions of sesame noodles and I'm picky about them. That said, I ended up really enjoying this version! I made the dish as is, but had to replace the chili oil with some sambal oolek and I decreased the peanut oil (it just seemed like too much...) I had to cook the chicken for a little bit longer than 15 minutes to get it all the way cooked, but that may be because it started off pretty cold (thawed from the freezer). Also, the noodles picked up lots of flavor from being cooked in the same water as the chicken - I will definitely use that trick again. Next time, I will use blanched snow peas - that sounds fantastic.

    • EmilyR on June 03, 2017

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

    • stockholm28 on March 25, 2019

      This was very tasty. I might reduce the peanut oil a bit next time. With leftover chicken, this is quick to make. I added matchstick carrots, peas and asparagus to make it a complete meal.

    • stef on March 26, 2019

      I liked the method of cooking the chicken breasts. Boil water, shut off heat, put in chicken breast. Put on pot lid and wait 15 minutes. Chicken was nice and tender. I see myself using this method often. I might increase the sauce next time because the noodles really soaked it in.

    • 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.

  • Chicken lettuce wraps

    • BethNH on April 03, 2019

      This was spicy, sweet, crunchy, fresh, healthy and delicious. There wasn't a single thing we disliked about this meal. The lettuce is fiddly and messy - this would be good over rice or even in a tortilla. I visited a friend last week who served something similar over a baked potato and that was very good too.

    • 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.

  • Sriracha Caesar salad

    • BethNH on July 31, 2019

      Chrissy is saving my summer dinnertime. I made the toasts earlier in the day and that was the only part of the recipe that required any cooking. I used leftover sub rolls to make the toasts and they worked well. I skipped the red onion as I don't care for raw onion. The whole thing came together very quickly. I added some cooked shrimp for protein and this made a delicious, filling dinner for 3 of us with enough leftover for lunch. The dressing makes WAY too much - I'd cut it in half in the future.

    • ellencooks on April 23, 2019

      Agree that you can get by with less dressing. Don't skip the toasts!

    • 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

    • BethNH on July 13, 2019

      This is a perfect dinner for when it's too hot to cook. I used all the shortcuts - I bought fried won tons in a package, used a rotisserie chicken as called for, and used coleslaw mix instead of shredding the cabbage myself. There's a hint of spice from the Sriracha and Chinese mustard and plenty of crunch. Delicious. Refreshing. Healthy. Easy. Inexpensive.

    • stockholm28 on March 03, 2019

      I had most of the ingredients for this dish and some leftover rotisserie chicken, so I adapted this recipe. It tastes like you expect Chinese Chicken Salad to taste. The recipe is solid and tasty, but not unusual. I used crispy wontons from a bag (the kind they sell next to the salad croutons), because the last thing I want to do is deep fry a salad topping after getting home from work. I’m sure the just fries wonton wrappers would be great. The dressing makes a lot. I think it would probably too much (to my taste) for the salad. I made a full batch of dressing as written, but most of it is in the fridge. It is tasty and not too sweet. I did have to sub English mustard for Chinese. I used green cabbage rather than a combo of napa and red since that was in the fridge. I didn’t have any red onion, so upped the scallions.

    • 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.

    • 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.

  • Margarita chicken fajitas with mushrooms and spinach

    • BethNH on March 23, 2019

      A surprising combination for fajitas. The marinade is delicious and the chicken was moist. Altogether a delicious meal that was super easy. The only change I made was to bake the chicken at 425 for 24 minutes. This made the meal even easier and less messy.

  • Split pea soup with crispy hot dogs

    • 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!

    • ellencooks on April 23, 2019

      Agree that the hot dogs add a lot and make it so I don't have to wait around for a ham bone! I've made croutons from leftover hot dog buns plenty of times but never added them to the soup. Winner all around.

    • 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.

  • 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.

  • 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.

  • Roasted cauliflower, feta, and orzo salad

    • 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 nice for a 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.

    • Smokeydoke on May 21, 2020

      Yet another winner for me, this recipe proves that Chrissy is a real cook that understands nuance and flavors. The dish was a symphony, the bite of the onion played off the sweet of the cherries, that played off the tang of the feta. The orzo and cauliflower was a good background that gave the dish a mouthfeel while the spinach rounded it all out. I enjoyed this dish and even though it was a PITA (lots of elements to make) I hope to enjoy it again soon. Photo included.

    • 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.

    • 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.

    • 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.

    • JJ2018 on September 20, 2019

      This was delicious. I made half the recipe but less spinach (one 160g) bag. Added 2 slices of crispy bacon and small handful of sliced pistachios. Lovely - will be having again definitely.

  • Armadillo cheesy garlic bread

    • hirsheys on April 12, 2020

      Made this with less butter and it was still good. Not sure I need to make again, but it was yummy.

    • Jviney on April 24, 2018

      This is comfort food at its finest - go make it, your guests will love you.

  • 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!

  • Sweet and salty coconut rice

    • 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.

    • 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.

  • Pull-apart buttermilk biscuits with sausage gravy

    • EmilyR on November 06, 2019

      I made just the gravy after attempting another biscuit recipe that turned into a disaster of butter bombes (you've been warned - don't make the online recipe for Denver Biscuit Company's Franklin biscuit, because it's not accurate). I skipped that gravy and turned to this one, which is super rich even with 2% milk. It eventually came together and was rich as expected. This is something I'll probably make once a year at most, but it's good. Next time I'll make the biscuits, too.

    • 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.

  • 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.

    • hbakke on March 16, 2020

      I've made this several times and it is always very good. I've added blueberries and a squeeze of lemon, non-dairy milk to replace the milk, etc. The recipe adapts well to changes. I've even screwed up and added all the melted butter to the mix, instead of putting half in the pan and it still turned out well. I'll continue making this easy, delicious recipe.

  • Spicy tomato skillet eggs with prosciutto

    • 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.

    • 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.

  • 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.

  • Butter lettuce with blue cheese and cayenne-candied walnuts

    • stockholm28 on March 09, 2019

      The cayenne candied nuts were great, although I thought the proportion of sugar was too much and ended up adding an extra 1/4 cup of walnuts. I liked this salad.

    • anya_sf on April 26, 2020

      My head of butter lettuce was quite large, so there was just the right amount of dressing. I sprinkled some extra blue cheese on top as well. I'm not a big fan of raw alliums, so I soaked the shallot and red onion in water to help tame the bite, which worked nicely for my taste. The combination of flavors was very nice. Watch the nuts constantly during cooking; they burn easily (like the first batch I made).

    • 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.

  • Mexican street corn

    • kayanelson on September 26, 2019

      I cut the kernels off the corn but seasoned as the recipe says. Last time I added a combo of Mexican cheeses for the cheese and it was the best ever.

    • 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).

    • averythingcooks on June 04, 2020

      I also took the "kernels off the cob" approach. I sauteed the corn kernels in butter and oil with minced red & orange peppers, red onion and garlic. I mixed up a mash of mayo, parm, feta and cayenne. Stirred together was a delicious side for a grilled pork tenderloin. Oh yeah.....make again !!

  • 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.

  • 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.

    • averythingcooks on April 05, 2020

      I made just the bolognese sauce to serve over spaghetti. Because I was halving it, I used 1/2 lb gr beef & a hot Italian sausage. I blitzed a 28 oz can of whole tomatoes with lots of basil in the blender and saved half for another use later this week. It seemed very liquid even though I backed off on the amt of broth (homemade veg from the freezer) BUT after the hour or so simmer it was thick and rich and absolutely delicious! I would be careful with the salt next time as we like it with a shower of parm but I'm positive I will make this one again.

    • anya_sf on October 15, 2019

      I wasn't sure how big the zucchini needed to be, so I used 7, which ended up being perfect. Although I simmered the sauce for 1.5 hrs, apparently it didn't cook down enough, as the finished lasagna ended up with tons of liquid. I did use all the sauce in the lasagna, which maybe I shouldn't have. The flavor was delicious though. We mopped up the extra liquid with bread.

  • 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?

    • anya_sf on September 02, 2019

      I don't know why the onion rings aren't listed as a separate recipe. The burger was absolutely fantastic. We had cheddar cheese instead of American, but otherwise used all the toppings that were called for. After cooking the patties 3 minutes on each side, I placed the cheese on top and covered the pan to let it melt. The burgers turned out perfectly medium-rare. Wow - the most flavorful burgers I've ever made. The onion rings, on the other hand, were an absolute disaster. The batter was too thin to cling to the onions, but instead acted as glue so the rings stuck to the fryer basket. We tried them anyway, and they did taste good, but something went seriously wrong and I can't figure out what, as I feel I followed the directions exactly.

  • 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.

  • 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.

  • 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!

  • Yellow cake baked oatmeal

    • 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. :)

    • Smokeydoke on May 21, 2020

      I was hoping for dump cake which I had been craving for weeks, but it’s nothing like that. It’s more a healthy(ish) hot cereal that’s not sweet at all. My husband loved it and went back for seconds. His only complaint was he didn’t like the fruit (I used strawberries instead of raspberries), so next time I’m going to make it with bananas and dark chocolate, or brown sugar with cinnamon. I'm also wondering if jam would work well here? 3 stars for me, 5 stars for DH. I think most people would like it, I'm not a fan of hot cereal.

    • 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...).

  • Chicken satay with peanut sauce

    • Lnevva on October 07, 2018

      Did as a main meal with rice and roasted broccoli

  • 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).

    • hbakke on September 18, 2019

      Favorite meatloaf recipe. I probably overcooked this a bit and it was a little dry, but it still tasted great. I used eggplant in place of the mushrooms.

  • French toast casserole with salted Frosted Flakes

    • ellencooks on April 23, 2019

      I liked this a lot but actually think I would like it better without the spiced rum.

    • anya_sf on September 02, 2019

      I made 1/2 recipe in a 9x9" casserole, prepared the night before baking. Half-and-half worked fine instead of heavy cream. I didn't have spiced rum, so I used regular Mount Gay and was generous with the spices. I was skeptical about using any rum, but the flavor was subtle - and enjoyable - in the baked casserole and the alcohol wasn't noticeable. But I think you could just increase the milk and add rum extract, or forget the rum entirely. The salted Frosted Flakes topping was absolutely addictive. The French toast was plenty sweet on its own, so we didn't bother with syrup. The texture of the bread was just right. Yum.

  • 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 guacamole

    • Smokeydoke on June 12, 2020

      Here's another gotta-trust-Chrissy recipe. Initially, when I read it, all I could think was "gross". I had a bag of precious Haas avocados and I could either make this or the well-received Ama recipe. I went with Chrissy and I wasn't let-down. In typical Chrissy fashion, it's a mish-mash of ingredients that ultimately works well together, I can't believe I ate guacamole any other way. The only small complaint I had was the onion flavor was strong, because it's grated, but it mellowed out the next day and it was perfect. It's just the perfect guacamole recipe. Photo included.

    • 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

    • Smokeydoke on June 22, 2020

      This was just awesome. It's nothing ground-breaking, but served with my homemade Chili Colorado, Tillamook Cheddar Cheese, guacamole and crema mexicana, it was a taste explosion. Why didn't I try this earlier? Sometimes you need a recipe to point out the deliciousness right in front of you.

    • 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.

  • Cheesy jalapeño bacon cornbread

    • Smokeydoke on May 22, 2020

      I'm glad that averycooks wrote that review because I felt the same way but felt that I did something wrong because all of Chrissy's recipes have been winners. Maybe it's a regional thing? This may be southern cornbread, which I've read is not sweet and very corny. This version is also dry, almost crumbly. And Chrissy added her signature jalapeno, parm cheese and bacon, like she does to many of her recipes, but it didn't work here. This is the first recipe that I did not like.

    • averythingcooks on April 18, 2020

      Not sure about this one but it might be my fault. I was reluctant use 6 slices of bacon from my "carefully curated" supply BUT I did need the rendered fat left in the pan. I have a freezer bag of "fatty bacon ends" & guessed how many would be needed to render the equivalent fat amt (I then discard the solids). I thought for sure I came up short. Oh well.... I proceeded as written and the result is not what I expected. Every other cornbread I've made includes at least some flour - this doesn't and it has a very coarse texture. It also very moist / dense (maybe greasy?) but understandable with 1/2 cup butter, the bacon fat, 3 eggs, creamed corn, cheese and buttermilk. It will be frozen in lunch size chunks to eat with soup - but probably not a repeat. Sorry Chrissy - we really do like a lot of your food :)

  • Baked pasta alla Norma with mozzarella bombs

    • Smokeydoke on June 22, 2020

      Very expensive (for pasta) very time-consuming meal. I agree with anya, it did not wow me, but I'm not a pasta-person. My husband loved it. It's vegetarian but it's not healthy!

    • 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.

  • Dump and done ramen salad

    • Smokeydoke on June 05, 2020

      I don't know what to make of this one. The negative, I'd called it a Mommy-blogger recipe. It's simplistic, uses pantry staples and doesn't require much "cooking". The good, it's tasty and moreish, but in that MSG-sugar-loaded way. Chrissy is all over the map, she's a lover of ALL foods, you can find sophisticated recipes in her book, then you can find recipes like these. I won't lie, I'll probably make this again and again and I'm sure the pot-luck crowd will love it.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

    • flipptyflipflops on May 12, 2020

      Makes a ton of dressing! Also doesn't really taste like sriracha. I added a lot of extra sriracha

    • JJ2018 on September 27, 2019

      The dressing was really nice but the quantities made were insane. I made a third of recipe easily and still had loads left

  • 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.

  • 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.

    • saregama on March 02, 2019

  • 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.

  • 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.

    • hbakke on September 18, 2019

      Yummy! I liked these quite a bit. Ty wanted them creamier which probably would have happened had I not used 3.25 lbs of potatoes instead of 2.5 lbs.

  • 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.

  • John's Tuscan brick chicken with charred lemons

    • anya_sf on July 16, 2019

      I substituted 1 Tbsp dried sage for fresh but did use fresh rosemary. The chicken legs barely fit in the skillet and took about 10 extra minutes to cook through (possibly because they were crowded), but I couldn't see cooking the chicken in batches since it does take a while. I definitely had to turn the heat down to avoid burning the chicken. Next time I would use less oil in the pan as the chicken skin rendered a lot of fat. I'd also only cook 3 legs or perhaps try thighs. The chicken was pretty tasty, but made a big mess, so I don't know if I'd make this again.

  • 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...

    • Jviney on April 24, 2018

      I wanted to love this but it fell flat for me...super grateful to Chrissy for turning me on to the jalapeño chips, though. They’re delicious.

  • 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.

  • Pot pie soup with crust crackers

    • laur0684 on March 21, 2017

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

  • Roasted tomato soup

    • saregama on March 02, 2019

  • Grilled garlic-soy shrimp with Pepper's hot green pepper sauce

    • saregama on March 02, 2019

  • Sweet potato gnocchi with brown butter and sage

    • saregama on March 02, 2019

  • Thai pork and rice porridge (Jok moo)

    • hbakke on April 09, 2020

      I've made this several times and it's always delicious. This last time I used ground turkey and weird gloopy rice and it was still quite tasty. The rice tastes pretty bland before adding the dumplings, so don't taste for seasoning until after everything has been added. A warm, comforting bowl of soup. Yummy!

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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

    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

Reviews about Recipes in this Book

  • 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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