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Dinner: Changing the Game by Melissa Clark

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Notes about this book

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Notes about Recipes in this book

  • Roasted sumac chicken with plums

    • DKennedy on April 04, 2017

      Another show stopper weeknight meal. I air dried my chix in the fridge o/night after seasoning lightly w/ s & p.. On the day of, I rubbed marinade all over and returned it to the fridge for 8 hours. One hour before serving, I allowed it to come to room temp. While it was doing this, I sliced up the plums, shallots, and juiced the lemon After the first 30 minutes, I took it out and turned the bird over (contrary to Melissa's advice). I also turned the oven temperature down to 400 (another deviation) before adding the plums to the bottom of the pa ). When they hit the pan juices the smell was intoxicating! Poured lemon juice and olive oil over the half-cook bird. After 20 minutes I flipped the bird back onto its legs, brushed what remained of the marinade and the lemon juice over the bird, and gave it a rest while I put the plums back in to get a little more caramelized. Then put the bird back in for 10 more minutes to crisp up before serving.

    • DKennedy on April 04, 2017

      In the NY Time Version of this recipe, Melissa does 2 birds and serves it up for Rosh Hashana.

    • jnetlw on August 20, 2017

      Opted for the 3Tbs honey with the plums. It definitely could have used the extra Tbps with the sourness of the plum variety I used. Lovely companion to the roasted chicken.

    • bendelker on September 24, 2017

      Just a warning that this may be the best chicken you ever make; so it may ruin other recipes.

    • joyous on August 28, 2017

      I followed the recipe except for using half a red onion instead of shallots. The spices were burnt by the time I added the fruit. The fruit also burnt by the time the chicken was done. If I do this again (which I'm not sure I will), I'd cook at a much lower temperature.

    • Tweedles81 on September 04, 2017

      My husband is an incredible cook - and this is the best thing he has ever made! Besides adding a little bit of Aleppo pepper to the rub and using 1/2 an onion instead of the shallots, he stuck to the recipe. We marinated the chicken in the fridge for only one hour. Based on another reviewer's comment, he turned the heat down to 400 degrees when the plums were added. The total cooking time for us was 55 minutes. Everything turned out amazing! Our kids (almost 3 and almost 1) loved all of the meal components! This was the first recipe we tried in this cookbook, and we look forward to many more! My husband hates that I am a cookbook addict and tries to deter me from buying new ones whenever possible. When I told him that Melissa is coming out with an Instant Pot cookbook in October, he said "You HAVE to buy it!" Yay! :)

  • Smoky paprika chicken with crispy chickpeas, roasted lemon, and baby kale

    • Zosia on April 17, 2017

      This was a big hit with family although I did make a few changes: I spatchcocked the chicken so it would cook more quickly and lacking a cavity, stuffed the herbs (rosemary) under the skin; I cooked the chickpeas and kale separately to accommodate a vegetarian and without the benefit of cooking these in the chicken juices, doubled the paprikas for a little more flavour. Note that you'll need to refer to both the headnotes and the instructions to get the complete roasting time of the chicken (approx 1 hour 20 min). I used a regular lemon and blanched it twice as suggested; it added lemon flavour without any bitterness.

    • DKennedy on March 22, 2017

      Excellent and totally do-able as a weeknight meal. I added extra thighs to the pan, subbed regular blanched kale for the baby, and used regular lemon.

  • Chicken and grapes with sherry vinegar

    • Emily Hope on September 28, 2017

      This was good -- I didn't have time to leave the rub to marinate on the chicken before cooking, and I'm sure it would be improved that way, but it was fine popped straight into the oven. The sauce was delicious. I love roasted grapes, but we had a bunch of really small grapes we picked at a farm, and I decided to leave them on the stems, as is shown in the photo (though the instructions say to stem them). This was mistake--the grapes were shriveled and impossible to get off of the stems once they'd cooked. We ended up just tossing them and using the sauce. Served with a tomato salad with burrata.

    • averythingcooks on September 01, 2017

      This was interesting :) We really liked the fennel seed , lemon rub and the chicken itself roasted perfectly following the temperature and timing given. But as for the grapes........they roasted nicely alongside the chicken but when it came time to serve, there was much discussion. Ultimately, we scraped the pan drippings and grapes into a small pot with the sherry vinegar, skimmed some fat off and puréed with the immersion blender. This warm, blended sauce was really nice with the roasted chicken. Perhaps next time I'll include onions ( to eventually blend into the sauce ) & baby potatoes to roast along with everything else.

  • Speedy roasted chicken with garlic, rosemary, and mustard

    • Delys77 on November 10, 2017

      This is tight for a weekday as it takes close to an hour but it was quite good and might be doable if you have a bit more time than usual on a weeknight. I skipped the wine as all I had was rose and I didn't like the idea of that in the gravy and it was still very good. The gravy is definitely a winner given the garlic. I stirred a touch of mustard into the gravy and it was very good this way. Lastly, I do like the idea of dark and white meat so thighs and breasts would be my suggestion if you don't want to cut up a chicken. I halved my breast halves to make about 4 pieces and this worked well.

  • Garlic-chile chicken breasts with cucumbers and green ginger sauce

    • stockholm28 on May 08, 2017

      I hate to be the contrarian, but this was just o.k. for me. I liked it well enough, but not enough to repeat. I would have preferred sriracha over chili garlic paste. I also prefer the Vietnamese cucumber salads made with rice wine vinegar to this one.

    • TrishaCP on May 04, 2017

      The cucumbers are amazing! We also doubled the cukes, and with the larger amount, you actually don't need the sauce anymore. Which is good, because I didn't like the sauce. The chicken was fine (healthy!), and I would make it again just to have with the cucumbers.

    • mfranklin125 on October 17, 2017

      Love the cooking style for the chicken.

    • bwhip on May 09, 2017

      This was very tasty! We served it over brown rice, and the ccombination of the gently poached chicken breasts with the cool and zippy cucumbers, along with the spicy sauce, made for a really dynamic contrast of flavors, temperatures and textures. Next time I might cut back jalapeño in the sauce to one, or use less of the sauce, because it was really spicy! My lips are still on fire (but smiling).

    • mrshalf on March 30, 2017

      Of all the dishes I've tried from Dinner - this was almost...bland. Next time I'll amp up the sauce. The chicken was the bland part - the Green Ginger Sauce was amazing!

    • clcorbi on April 28, 2017

      This is a new favorite from this book, right up next to the harissa chicken with potatoes and leeks. YUM. Per the advice of many on CH, I doubled the cucumber recipe, and that gave us a better proportion of veggies to chicken. It would have been a good call anyway, because the cucumbers are delicious! I liked them so much that I actually made them again later in the week, to serve with another dinner. This cucumber sauce is FAR superior to her recipe for smashed cucumber salad in the back of the book. I will be turning back just for these cukes again and again! Adding a bit of the poaching liquid to the rice really takes this bowl meal from good to great, in my opinion. The combo of tender poached chicken, spicy cucumbers, and comforting rice is really a perfect meal to me. The only criticism I have is that we didn't love the green sauce--I think it had a bit too much ginger for my taste. I'll experiment with that next time. There will be a next time because we loved this meal.

    • pistachiopeas on June 28, 2017

      Comfort food. Loved everything about this. The only part I'd skip, if short on time, would be the green sauce.

  • Thai chicken breasts with coconut milk and lemongrass

    • mfranklin125 on April 04, 2017

      Easy. Liked. Good.

    • stockholm28 on April 16, 2017

      The flavors in this dish were pleasant enough, but I really missed the chilies and ginger. To be fair, she notes in the headnote that this is not intended to be spicy and works when you need to feed both adults and kids. The dish is basically boneless, skinless chicken breasts simmered in coconut milk, fish sauce, lime juice, lemongrass, and garlic. You add shitakes and scallions. You serve it over rice. This dish took under 30 minutes including prep. I'd make it again because it is super easy. I'd doctor it up a bit with some chilies and ginger.

  • Mustard chicken breasts with ginger and tangerine

    • stockholm28 on April 04, 2017

      I liked this, but it didn't quite rise to the "must make again" category. It is only 6 WW points, so if you are looking for a lighter recipe, this fits the bill. The takeaway for me was pounding the chicken breasts to 1/2 inch thick and cooking under the broiler. The chicken cooked quickly yet did not dry out.

    • Delys77 on April 06, 2017

      The broiler results in nicely cooked juicy chicken but very little browning in my oven, which I somewhat missed. Perhaps the grill.

    • Zosia on June 23, 2017

      This was okay but I thought the mustard overpowered the other ingredients. The only citrus I could taste was the zest added at the end. I did like the method of flattening the breasts slightly to ensure an even cook.

    • Jane on May 28, 2017

      I liked this a lot. I marinated the chicken for about two hours which gave a good flavor. And finishing it off with more tangerine zest and parsley was a nice touch. I served it with baked sweet potato and roasted asparagus.

    • L.Nightshade on April 02, 2017

      This is a main course, definitely not a complete dinner. The headnotes state to serve with roasted potatoes, sweet or regular, and the salad on page 371. Chicken breasts (thighs can be subbed for dark meat lovers) are pounded to about 1/2 inch, then marinated in whole grain mustard, thyme, garlic, salt, pepper, ginger, tangerine juice, tangerine zest, and olive oil. Per the recipe, they are cooked under the broiler, but due to our non-working oven, ours were done on the grill. Once cooked, they are topped with additional zest, parsley, flaky salt, and drizzled with olive oil. Tangerine is absolutely lovely with chicken! And the entire combination, with mustard and ginger, was just delicious. It’s a very easy treatment for chicken with a substantial reward. I served this with the grilled broccolini from Gjelina, and that was dinner.

    • FJT on July 01, 2017

      We really liked this, although I need to practice pounding the chicken to make it thinner so that it cooks in the time stated. Flavours were great - I used Dijon mustard instead of wholegrain. We thought the flavours were well balanced. This was a nice, light main course served with a pile of vegetables.

    • paulabee on May 21, 2017

      This was good but I don't think it merits repeating - while the marinade is an unexpected combination of flavors, it's not really much more than the sum of its parts. Good but not amazing, and there's so many other recipes in this book that look delicious so I'll move on to those!

    • megaelim on April 02, 2017

      This was really delicious. I subbed in boneless thighs (this was the first thing I broiled in our new oven, so I was definitely experimenting with time there. Thighs do take longer.). The tangerine went really well with the chicken. I served with some rice and sautéed Swiss chard - BF said he'd happily have this again.

  • Vietnamese ginger chicken

    • lizbot2000 on April 08, 2017

      really needs the cilantro, so don't skimp on it

  • Sesame chicken with cashews and dates

    • mfranklin125 on May 01, 2017

      Was pretty good. Nothing exciting but flavorful

    • clcorbi on April 28, 2017

      I also thought this was just okay. I was intrigued by the idea of using dates in a stirfry, and while the result was fairly tasty, I'd rather just turn back to one of my Dunlop books when I want a memorable Chinese stirfry. I also agree with the below comment that the aromatics didn't come through well--better to just mince them in.

    • mrshalf on November 01, 2017

      This is a quick weeknight meal. I think next time I'll use less oil as the last 3xs we've done it my stomach hurt after :( thighs plus oil - yikes! I love the nuts and dates added in. It's not a flavorful meal tho.

    • Delys77 on April 22, 2017

      For us this was ok but I found the aromatics didn't really permeate the dish because they were left mostly whole. I would prefer to mince them in.

    • stockholm28 on March 23, 2017

      This is a variation of the 3 cup chicken recipe on the NYT website. It uses dates and cashews. My recipe looked nothing like the photo in the book as everything got a deep mahogany brown. Nevertheless, this was really good and the leftovers were also very tasty. Definitely worth a repeat.

  • Anchovy chicken with lemon and capers

    • FJT on June 25, 2017

      This was easy and delicious. I would have enjoyed it more had i not burned my hand despite the warning in the recipe - next time i'm finishing it on the stove top rather than in the oven!!

    • Astrid5555 on April 02, 2017

      We had mixed reactions to this dish. While I have to admit that I liked the sauce by itself (did not have any capers to add, so only garlic, anchovies and lemon), I and younger son did not much care for it with the chicken (used boneless skinless thighs). However, husband and older son loved it.

  • Sticky tamarind chicken with crisp lettuce

    • BethNH on May 05, 2017

      Made this for dinner last night with skinless boneless thighs. We served it with rice and green beans. The marinade was delicious and gave the chicken good flavor. My chicken, however, was neither sticky nor caramelized. We all thought it tasted good enough but none of us loved it and I doubt I'd make it again. I've confirmed that none of us really care for chicken thighs and I wonder if this marinade would be good with chicken breasts on the grill when it finally gets warmer.

    • TrishaCP on August 02, 2017

      This tasted quite good but I agree with BethNH that my chicken wasn't sticky, or caramelized. (I also used boneless skinless thighs.) I also didn't think it had much tamarind flavor, which was disappointing.

    • Zosia on May 04, 2017

      The flavours of the marinade were nicely balanced and resulted in flavourful and succulent chicken but there wasn't much heat so the jalapeno wasn't optional for us. I used boneless thighs for an even quicker cooking meal and served them with flatbreads and broccoli slaw made with lime and mint.

    • ellencooks on April 04, 2017

      This doesn't quite make a whole dinner for me but I was surprised at how well this chicken went with some romaine leaves and jalapeños. I spread the tamarind sauce around the lettuce and it made a nice dressing. Did not add the pictured cilantro and radicchio which is not in the recipe. My major complaint about this book. Pictures do not match recipes.

  • Harissa chicken with leeks, potatoes, and yogurt

    • joanhuguet on March 22, 2017

      This was just wonderful in every way, and so easy. Nicely browned, with everything cooked perfectly. I found the garlic yogurt unnecessary for the chicken, but fantastic with the potatoes. I used Trader Joe's harissa, which made for a moderately spicy dish.

    • paulabee on May 21, 2017

      Delicious! will absolutely make this again. I used chicken thighs and subbed regular onions cut in large chunks for leeks, which I didn't have on hand (this worked well but might try the leeks next time; I imagine either would be good!). Used the dill and parsley combo, and had some extra harissa on the side for dipping. Phenomenal recipe.

    • raybun on April 26, 2017

      I used chicken legs, small new potatoes and all the herbs mentioned except the dill. We loved this, and I will add more harissa next time. Can't wait to receive the book, influenced by all the glowing reviews and notes I've been reading on EYB.

    • Frogcake on June 22, 2017

      The flavours of this quick sheet pan dinner are absolutely delicious. I agree with all of the previous reviewers. I served this with home-made bread to sop up the tasty juices. Lovely. Could eat this all week.

    • mrshalf on March 30, 2017

      Soo great. I moved the pan closer to broiler and felt the potatoes turned out perfect. Loved the use of thighs over breasts but was a bit oily after roasting. The Garuda spice is a new one to me and we all ended up loving it! The leeks almost disappeared after cooking so maybe next time I'll be brave and add the amount the recipe calls for. A keeper. Liked by old traditional eaters who don't like new tangled food and young skeptics who turn up their noses at too many veggies at my table.

    • clcorbi on March 24, 2017

      Echoing the positive reviews below, we loved this recipe. It looked absolutely gorgeous on the pan, and tasted even better. I upped the amount of chicken used to 1.75lb, because that was what I had, but next time I'd rather do less chicken and more veggies--the potatoes were my favorite part! I'd be interested in trying this recipe with shallots, too, which I prefer to leeks. The garlic yogurt is so good here. I used a mixture of cilantro and parsley as a garnish, but would love to try this with dill sometime. I also increased the roasting time by about 10 minutes before adding the leeks, because the chicken was still looking a bit flabby. I'd maybe even go a little longer next time, because we love really crispy chicken skin. This will definitely be repeated--make this recipe ASAP.

    • stef on June 09, 2017

      Didn't have harrisa so I used a Korean chilli paste. Otherwise followed the recipe. We loved it. Comfort food

    • Dcampos on June 19, 2017

      I added trimmed sweet baby peppers with the leeks, used cut up whole chicken, doubled the paste mixture, and sprinkled Aleppo on the final dish. Yum!

    • bwhip on April 03, 2017

      Oh man, this was REALLY good! I doubled the recipe so we'd have leftovers, and it worked out fine on a single rimmed sheet pan. We loved the flavors. The yogurt sauce and herbs were the perfect balance for the wonderful harissa flavor on the chicken and potatoes. This one's a keeper.

    • averythingcooks on August 12, 2017

      And yet another comment on this recipe! Simply delicious !! etc etc.....but here is my "change" (my fault - not the recipe!). I wanted to use boneless skinless thighs (really all I ever have in the freezer in addition to boneless breasts and whole chickens )...... so I marinated the thighs and potatoes as instructed THEN pulled all the potatoes out of the bowl onto to my pan and roasted them for the first 20 minutes; then put the chicken and rest of juices from the bowl onto the pan and roasted for 20 more minutes; then lastly added the leeks for maybe 10- 15 minutes. It was simply delicious - and don't underestimate the garlicky yogurt ! Next time,I think I'll add some red pepper chunks and grape tomatoes to the pan before the leeks just to veg it up a bit more - and oh yes there WILL be many next times ,

    • amandacooks on April 07, 2017

      This was really, really good. My favorite recipe from this book so far. I used around 2 lbs of bone-in chicken thighs (no drumsticks) and it was just more than enough for 2 adults and one toddler. I'm really glad I chose dill as one of the herbs...I don't think it would have been as good without the dill.

    • Zosia on May 31, 2017

      I haven't much to add except to repeat what others have said about how good this is. I doubled the recipe and had to divide the ingredients between 2 pans, chicken on one, potatoes and leeks on the second. I increased the flavourings accordingly but used only 2tbsp olive olive on the potatoes and leeks alone and just made sure to baste the chicken a few times with its own juices. Very easy to put together but with the fresh herbs and yogurt sauce somehow giving the impression of effort.

    • ksg518 on April 30, 2017

      I know this recipe doesn't really need any more praise but this is fabulous. I made it pretty much as written with chicken thighs and fingerling potatoes. My harissa isn't overly spicy and I might increase the amount the next time. I used dill and parsley and thought they were the perfect herb combination for this dish.

    • stockholm28 on March 23, 2017

      This might be my favorite sheet pan supper yet. Potatoes and chicken thighs are tossed in a mixture of harissa, cumin, and olive oil and roasted on a sheet pan. The leeks are added about half way through cooking. The chicken and potatoes have some nice kick from the harissa which is tamed by a yogurt garlic sauce and complemented by fresh herbs. This will definitely be repeated.

    • tui on November 06, 2017

      Very nice. The harissa I used gave just the right amount of bite to the chicken and potatoes. I made it for three, as the recipe says, and it was just the right amount - with a dessert of strawberries to follow. Mine even looked just like the photo!

    • Delys77 on April 10, 2017

      This was just delicious! The heat from the whole foods harissa was just right and the timing worked out pretty well. I might add about 5 minutes to the initial 20 minute cooking. We doubled everything and this was good for about 5 servings. Add a bit of milk and lemon juice to the yogurt to achieve pourability.

    • milgwimper on October 01, 2017

      Fabulous recipe, and easy to prep. The chicken was crisp and juicy, the potatoes were melting and delicious. The leeks were crispy and silky at the same time. I loved the addition of the yogurt and fresh herbs to add freshness. We used dill, parsley, and mint. We used mild Harissa as we had people who cannot handle spice. It was delicious, and it has been added to our rotation.

    • RosieB on June 05, 2017

      This was so easy and so delicious. I used a good quality Harissa and Dutch cream potatoes with a whole chicken which I jointed. The chicken and the potatoes went crispy and the Harissa flavour was perfect. I loved the lemony leeks. Definitely make again.

    • TrishaCP on June 12, 2017

      Beyond delicious. I used cilantro and dill as my herbs and the dill was particularly appealing here. We used two bone-in, skin-on breasts and it was perfect for us. I would use less oil if cooking dark meat in the future- with the breast there was just enough to get everything crispy without greasiness. I upped the harissa to three tablespoons (Mina brand-my first time using) and was happy with that choice.

    • BethNH on April 08, 2017

      I increased the ingredients as follows : My package of 4 thighs weighed just over 2 lbs. and I upped the potatoes to 2 lbs. also. I used the same amount of marinade which seemed perfectly fine. I cooked the thighs for 25 minutes, added the leeks and moved the pan nearer the top of the oven for 10 minutes, and then moved it back down for the last 10 minutes after the skin got crispy. We all liked this dish but none of us loved it. My 17 year old said he'd give it a 6 or 7. It was tasty but not overly spicy (I understand the TJ's harissa is moderately spicy). The potatoes were lovely and the chicken was nicely cooked. I'm not sure that the leeks added anything and at a price of $4 I would have been just as happy with onions. I felt that I should have added a vegetable to round out the meal. I'll make it again and I know we'd all enjoy it but I obviously didn't love it as much as some.

    • Jane on August 11, 2017

      I've been meaning to make this for a while having read all the rave reviews from members. Wow, I wish I had not waited so long. I didn't even make it with my preferred combination - thighs and dill - but even with drumsticks and parsley/mint this was a great recipe. This will be repeated often.

    • westminstr on April 17, 2017

      Like others, I really liked this dish. I used arugula (lots) instead of herbs. I cooked longer (about an hour total) to solve the flabby skin problem, and I thought it was a touch too salty. Small quibbles, this had great flavor.

    • FJT on March 29, 2017

      We really liked the flavours, but I had been expecting the potatoes to crisp up and was very disappointed to find my sheet pan was swimming in liquid after 25 mins of baking. I got rid of most of the liquid and put it back in the oven for another 15 mins before adding the leeks ... only to find even more liquid when I went to add them. There was no way anything other than the chicken skin was ever going to become "golden and slightly crisp". This is a mis-match between expectation and reality rather than a fail. We happily ate it, but I can't bring myself to rave quite as much as others have about this recipe!

    • L.Nightshade on April 26, 2017

      I subbed out most of the potato with turnip and rutabaga, cutting the rutabaga a bit smaller than the others as I thought it would take longer to cook. We got organic, free range thighs, which were huge. (I wonder if chickens are self conscious about their thunder thighs.) I left them in a few minutes longer for the first cook, and added the leeks for the last 20 minutes. I had run out of my favored harissa, and also out of our homemade harissa, so I used Mustapha’s. It’s got a nice kick that comes in after the first taste. This looked so good, even while cooking (through my new, big oven window!), and smelled good too. Everything was cooked perfectly, and went so well with the herbs and garlicky yogurt. I noted that the photo in the book has something sprinkled on it but nothing mentioned in the recipe. I sprinkled around a little Aleppo pepper.

    • mgmcewen on June 28, 2017

      Great recipe, really fulfills the book's promise for a single dish meal unlike a lot of the other recipes.

    • Baxter850 on July 24, 2017

      Great dish. Would increase to 3 tbls harissa and double the yogurt sauce next time.

    • sosayi on August 24, 2017

      As with everyone, I loved this recipe! Changes: I used a large paella pan and cooked this on a charcoal grill. It worked perfectly and the smoky flavors really enhanced the dish. I also added half lemons to roast with the rest, and then squeezed the juice over at the end. I also doubled the yogurt sauce. Like others, I enjoyed the combo of dill and cilantro for the herbs and also used some Aleppo pepper to top it. I'll be making this again and again.

    • pandasaurusrex on March 29, 2017

      As amazing as everyone says it is. Hot, addictive flavor cooled by tart yogurt. I found the amount perfect for 2 hungry adults -- wouldn't have seemed like enough for 3 without a side dish. I agree with clcorbi on both upping the potatoes (to ~2lbs) and on adding 10-15 min to the roast time before adding the leeks. Next time I'll be careful not to smother the potatoes with the leeks which results in slight steaming. I used the Les Moulins Mahjoub brand of harissa (Tunisian).

  • Coriander seed chicken with caramelized Brussels sprouts

    • Niemie on March 28, 2017

      A weeknight winner: crave-able, the preparation is very hands-off, easy clean up, and reasonably healthy

    • westminstr on March 28, 2017

      I really loved this, and it was very easy since everything is prepared the night before. I used thighs. However, brushing the mustard on the chicken skin made it stay flabby, in future I will put the mustard under the skin or on the flesh only. Note that I made a half recipe for the adults and a separate plain version for the kids.

    • stockholm28 on April 16, 2017

      I liked the flavors, despite the fact that I only marinated for 30 minutes. She uses a mix of ground coriander and toasted crushed coriander seeds which I thought was odd, but the half crushed seeds do lend a nice note. I used chicken thighs. I roasted on the top rack of a convection oven. The chicken skin did get crispy, but some of my brussels sprout got completely burnt, so I would definitely check everything at about 20 minutes. I felt that 2 1/2 tsps of salt was too much, so I'd scale back some. The recipe is here: https://cooking.nytimes.com/recipes/1018590-coriander-seed-chicken-with-caramelized-brussels-sprouts

  • Faux-tandoori chicken

    • Penchantforproduce on May 02, 2017

      We made this last night with chicken drumsticks. It did not get great browning but this may have been a failure of the oven. We will try again tonight with the oven on convect. Also I found the marinade lacking but re-reading the recipe I realize I accidentally reduced the amount of cumin thinking it called for a TSP and not a TBSP, the correct amount of cumin would likely help. I may also up the amount of ginger on the next run.

    • FJT on April 05, 2017

      We always like Indian food, so I had to try this recipe. The flavours were nice but could have been much punchier - served with some Major Grey chutney you almost couldn't taste the chicken. Next time I will use more spice and leave the seeds in the jalapeño.

  • Za'atar chicken with lemon yogurt

    • L.Nightshade on April 02, 2017

      This recipe calls for marinating the boneless, skinless thighs for two to eight hours. I decided to make this quite late in the day, so mine marinated for only about an hour, but in a vacuum-sealed bag. I’ve never done that before, and I do believe it drove the marinade into the meat very effectively. The marinade consists of lemon juice and zest, za’atar, parsley, olive oil, salt, and lots of garlic. Our thighs were grilled, but cooking under the broiler is given as an option. Greek yogurt is mixed with grated garlic, lemon zest, pepper, and salt, and served alongside the chicken (not in my photo). My oh my, was this ever good. I used all the optional garnishes, parsley leaves, mint leaves, sumac, and pomegranate arils, and I won’t consider them optional when making this again; they add to both the flavor and the appearance of the dish.

    • DKennedy on March 26, 2017

      Wonderful. I made a few modifications so I could serve this as a one pan meal After the meat was broiled on one side - I undercooked the second side, lowered the temp to 400, and added toasted kale and chickpeas (from Melissa's other chicken sheet pan recipe on p. 26) to heat through. We ate this over 2 nights. The first night I forgot to add the finishing touches - lemon, the yogurt sauce, pom seeds, and sumac. The second night I put it back under the broiler and added all the missing finishing ingredients. Much much better the second night.

    • Zosia on June 10, 2017

      This was really very good. The chicken was moist and the dish tasted fresh and bright from the lemon, the yogurt sauce and the garnishes. I marinated the chicken for the full 8 hours (probably closer to ten but my thighs were partially frozen when I added them to the bowl) and I would do that again.

    • Rachaelsb on July 04, 2017

      This was delicious!!! Even better the next day! Only thing not sure about was Greek yogurt mix-grated garlic got a bit bitter. Works well with breasts and thighs.

    • Frogcake on August 08, 2017

      Totally delicious! The thighs marinated for eight hours. I left the skins on and oven broiled them with basting. We loved the lemon yogurt drizzle. Served with brown basmati, roasted zucchini and carrots, and simple green salad.

    • BasicStock on April 16, 2017

      This is so flavourful. I made it for my husband and myself, so didn't do the garnishes, but if I made it for company, which I think I will, I would go for the whole gamut of finishing touches for the presentation.

  • Pizza chicken with pancetta, mozzarella, and spicy tomatoes

    • Baxter850 on July 24, 2017

      Fun little recipe although it's nothing to stop the presses. Would reduce the anchovies next time.

    • Larkspur on April 22, 2017

      I substituted canned diced tomatoes for fresh tomatoes (I did use fresh cherry tomatoes)

    • Astrid5555 on April 23, 2017

      I loved the concept of the dish, but the end result was somewhat different to what I was expecting, also from the picture. No way the tomatoes look that nice in reality after the sauce has cooked down for more than 40 minutes. On the other hand the sauce was very good and we all happily had this for Sunday lunch. And this is also when we would have it again, not as a quick weeknight dinner option, too much chopping and waiting going on here for my taste.

    • Jane on September 12, 2017

      I liked this though my finished dish looked rather different to the book photo. Like Astrid I found the tomatoes had lost all definition in the sauce - my tomatoes also threw off a lot of liquid so the chicken was sitting in soup (tasted lovely though). This isn't a quick weeknight dinner - start to finish was well over an hour. Though it's a good way to use your tomato harvest - uses 1.5 pounds of large plus a pint of cherry.

  • Coconut curry chicken with sweet potatoes

    • Jane on May 29, 2017

      This is good dinner if you can spare an hour, of which 40 minutes is just oven time. I didn't have any Thai red curry paste so had to use green. I'd say the garnish of toasted coconut flakes and toasted mustard seeds is important for the final dish.

  • Herb-marinated steak with lemon

    • e_ballad on September 13, 2017

      Marinated overnight, this was a very tasty dish. I suspect that cooking it over direct heat would result in all the marinated goodness being lost, so I would highly recommend the overhead grill.

  • Vietnamese-style skirt steak with herb and noodle salad

    • sarahj22 on October 10, 2017

      Yum! We both really liked this one. I changed it slightly suiting what we had in the flat (egg noodles rather than rice noodles, added some crispy salad, ditched the peanuts) but I think this is a recipe that lends itself well to adaptation. I followed the recipe exactly for the marinade / salad dressing and it was absolutely delicious. I agree with the other cooks who suggest cutting back on the marinating time (mine was around 10 hours but that was too much, though MC says up to 12 hours is fine) and using less meat (if you slice the steak very thinly then you really don't need a lot of it). Definitely a keeper.

    • clcorbi on August 30, 2017

      Add us to the list of people who enjoyed this. I only had 25 min to marinate my steak, unfortunately, but it still became fairly flavorful. I only had a .8lb steak but used the full 8oz of noodles and added some extra sliced radishes and cucumber to compensate. This ratio of meat to noodles and veggies was just fine with us--I'd think if you had 2lb of meat, you'd definitely want more noodles. I was worried the sauce would be too aggressive because of all the fish sauce, but it was actually quite tasty. This is a nice, fresh-tasting summer dinner that I would make again.

    • TrishaCP on July 13, 2017

      We really liked this one too. We made several subs out of necessity and to use what was on hand- hakurei turnips for radishes and cilantro/Thai basil instead of mint. We marinated the steak about 1 hour, and that was plenty of time for the marinade to really penetrate the meat. We also had Red Boat fish sauce, and I would reduce the amount used next time to maybe 1/3 cup- it was quite potent.

    • Emily Hope on March 24, 2017

      Another hit from this book for us--steak had great flavor, and so did the noodles. It also held up well for lunch leftovers the next day. I did make some changes, one that worked and two that didn't--NY strip steak was on sale so I used that instead of skirt--yum. I will say that I'd marinate the steak in the shorter end of her timeframe (I think her window is like 1-8 hours)--after about an hour it was already a bit mushy on the outside. I also reduced the amount of fish sauce (we use Red Boat and I always feel like it's super strong) and upped the noodles--the first thing my husband said after taking a bit was "needs more fish sauce"! Score one for Melissa. I also dressed the noodles about an hour or so before we ate, and wish I'd waited, as the dressing had absorbed too much into the sauce and the flavors were more muted.

  • Jalapeño-honey steak with cilantro and lime

    • TrishaCP on September 05, 2017

      This is really good. I marinated my steak (a ribeye) for about six hours. I think overnight would be even better. I used two jalapeños with their seeds and it was the perfect amount of spice to complement the honey. I used a dark honey that isn't too sweet and it was perfect. I did need the additional salt she mentioned for serving.

  • Cuban flank steak with lime and fresh mango

    • TrishaCP on April 01, 2017

      This was fine- in that flank steak is always appealing to me- but I thought overall the flavor was bland. I only marinated the steak for about an hour, but I think it really needs the overnight marinade, which she suggests as an option. I agree this is probably best grilled rather than broiled. Also, this needs a side dish or salad- the steak and mangoes aren't going to cut it alone. ETA- leftovers were much more flavorful for sandwiches the next day, but I still would probably not make this again.

    • westminstr on March 28, 2017

      Subbed a london broil for the flank steak which held up beautifully in the overnight marinade. Great flavor. Also so easy when you buy the mango pre-sliced. I made this in a cast-iron skillet, about 5 min per side and 5 min in a 425 oven. It came out perfect (for london broil) but I think it really would have benefited from a charcoal grill and a better cut of meat.

    • Zosia on June 13, 2017

      Marinating for only 1 hour really didn't allow the flavours to penetrate but serving the thin slices with meat juices and some of the reserved marinade made a big difference. Everyone really enjoyed it and, surprisingly, even the mangoes were a hit. I'll try to give it a longer marinating time when I make it again.

  • Korean-style stir-fried beef (Bulgogi)

    • mrshalf on March 30, 2017

      Delicious marinade. Just be sure to cook within time frame - too long marinating and meat turns mushy. Ask me how I know... :( Try this one again!

  • Turkish lamb chops with sumac, tahini, and dill

    • e_ballad on July 15, 2017

      Great spice blend for the lamb, though we weren't super-excited by the tahini dressing.

    • tui on November 13, 2017

      The chops were delicious. I will definitely use that spice mixture again. However I agree with a previous note - the tahini dressing wasn't remarkable and would have been too salty if I had used all the salt suggested.

  • Georgian lamb kebabs with dill sauce

    • stockholm28 on April 16, 2017

      These were really flavorful and very easy. I was concerned about the cinnamon, but it really blended in nicely with the other spices and I liked the heat from the cayenne, I made these on the grill. Lamb chunks are marinated in garlic, salt, cinnamon, paprika, cayenne, allspice, black pepper, and olive oil. You also make a dill sauce which is a really more of a relish than a sauce. It is comprised of bell pepper, cucumber, dill cilantro red chili, garlic, salt, pepper, olive oil, and red wine vinegar. I served the kebabs on rice, topped with the dill sauce.

    • mfranklin125 on April 06, 2017

      Awesome. Easy. Delic. Salad great too I added greens and red onions and feta and served as a side.

    • megaelim on May 22, 2017

      Really good, and really easy. I put it in the marinade after lunch on a Sunday, so probably around five hours. The grill wasn't set up yet, so used the broiler. The relish was a nice addition. I made up enough for for the two of us to have it as a side salad.

  • Anchovy lamb chops with capers and garlic

    • westminstr on March 28, 2017

      Five stars for the sauce! Loved it. But did not care for the blade chops and will use loin chops next time. The kids didn't like the sauce so leave some chops plain for them. Also note to self that I undercooked them at first, they took longer on my stove than she specifies in the recipe.

  • Lamb stew with barley and leeks

    • e_ballad on October 30, 2017

      This was ok, but we’ve been spoiled by Hugh Fearnley-Whittingstall’s version. Would recommend seasoning more vigorously.

  • Seared pork chops with peas, scallions, and pancetta

    • Zosia on July 21, 2017

      The flavours weren't spectacular but the pork was moist and the side was a tasty riff on pancetta and peas. This was also an easy 1-pan meal suited to a busy weeknight. I wasn't sure about the instructions for cutting the peas (and the photo didn't help) so I left them whole and they were still fresh tasting with a bit of crunch by the time the pork was cooked through.

  • Peachy pork with pomegranate molasses and charred onion

    • TrishaCP on September 08, 2017

      This was flavorful and easy. Loved the onions the most. The recommended cook times for the chops did not work for me at all-my broiler isn't great. I needed to cook the pork much longer than specified.

  • Crispy salt and pepper pork

    • ellencooks on June 05, 2017

      I agree that the smaller cubes are tastier. I find that's true for me for most cubed meat. I also thought it would need a sauce so I drizzled some some rice vinegar, sherry vinegar and ponzu sauce over chopped iceberg lettuce and sliced cucumbers. I served with coconut rice plus lime juice, jalapeños and cilantro over the meat as suggested. Loved it!

    • clcorbi on May 10, 2017

      This recipe seemed like an intriguing way to use pork shoulder, plus Food52 highlighted it as a genius recipe recently, so I had to give it a try. The result is certainly not bad, but I don't know if I'd call it genius. I loved how simple and fast this was to make, and I also really loved the heavy amount of sichuan peppercorns involved--the pork gets a nice, appealing crust of pepper on the outside which is very tasty. However, I think 1" cubes are a bit too big considering just how chewy the meat is. I think 1/2" cubes would be in order next time--every time I found a smaller piece in my bowl, I enjoyed it much better. I also found myself wishing this recipe had some sort of sauce, because the result is quite dry. I think the recommended sliced cucumbers would have helped, but some sort of sauce to drizzle over would really take this from good to great, IMO.

  • Chorizo pork burgers with grilled honey onions and Manchego

    • clcorbi on June 26, 2017

      Pretty good! I'm probably biased because we just recently made the excellent lamb burgers from Made in India, and these can't quite compete with that recipe. But they were still delicious. I scaled down the recipe for two people, using 6oz each pork and chorizo. I left the dried spice quantities whole, though, and we thought the burgers were nice and flavorful, so I'd do that again. I agree that the onion glaze is superb. I'll repeat that for sure. No grill over here, so I charred the onions in a hot skillet. I topped the burgers with gouda, mayo and a bit of mustard--very nice.

    • raybun on June 04, 2017

      Very tasty! I had trouble finding the raw chorizo but finally managed. Thanks to the notes I sliced the onions thickly, they were my favorite part. I agree that a sharp cheddar or other cheese would do if manchego is not readily available or pricy. A definite 'make again'.

    • DKennedy on March 28, 2017

      These were dinner tonight. I tweaked the recipe by using 3 lbs. ground pork and 6 oz. soy chorizo (both TJs brand) mostly because the sample batch I tested was way too chorizo tasting for me. (I didn't have the recipe with me when I went shopping so I didn't realize the chorizo should have been Spanish. I think Spanish would make a huge difference). I served these with the glazed onions set out in the body of this recipe. The onion glaze is delicious and it will be my go to way to grill onions from now on. I made a dijon herb garlic aioli to serve alongside and added avocado. I also painted the outside of the burgers with an Indian mustard which I think really added a special touch. These go into the make again pile, but using Spanish chorizo.

    • southerncooker on April 30, 2017

      My son loved this burger and the rest of us enjoyed it as well. Hubby wouldn't try it though. I did slice my onions thick and that worked great. I used my grill pan for the onions and the burgers. I ended up using just over a pound package of ground pork and the whole 19 oz package of chorizo.

    • FJT on March 28, 2017

      This is my first recipe from this book and it was fantastic. I used spicy Italian sausages and the extra smoked paprika instead of chorizo (as recommended in the recipe if you can't get fresh chorizo). Very easy to make and very tasty (the onion glaze is more-ish!). Some notes for next time I make it: don't slice the onions very thinly or they really burn quickly and slice the cheese thicker. I did use Manchego but it was a little bit lost amidst all the spice; I might just use whatever cheese I have on hand next time. My husband wants me to make this again ... preferably tomorrow, so I know it was a hit. Happy to have left-over burgers in the freezer for another time.

    • Zosia on June 07, 2017

      We loved these! They were incredibly moist and full of flavour, like chorizo but a bit toned down. I agree with an earlier reviewer that the manchego was a little lost so I would use a sharp cheddar next time. The onions were a delicious accompaniment but it really needed something acidic to cut the spice and richness so I served it with a tangy coleslaw. I used Hugh Fearnley-Whittingstall's "homemade" Tupperware chorizo and served them on sweet potato buns (pan de camote from book of buns).

  • Marmalade meatballs with cider vinegar glaze

    • rmardel on August 17, 2017

      easy to make. Ok but nothing special. Although they have potential, perhaps needing only a little more ginger or onion, I'll probably not try making them again.

    • paulabee on July 29, 2017

      These were great! I used anchovy paste rather than diced anchovies, and I also seared these before adding the glaze and broiling (rather than broiling for the entirety of the cooking process, as the recipe suggests- I liked the added crispness from the sear).

    • averythingcooks on October 29, 2017

      We really enjoyed these! I used a 50/50 beef / pork mix & anchovy paste, then oven roasted (instead of broiling) the meatballs and stir fried some colourful peppers and red onions. I poured the glaze over the veg , added some fresh noodles and stirred the meatballs in at the end for a really delicious "dinner in a bowl".

    • mrshalf on March 30, 2017

      These were even better the next day. Kid friendly but not all were fans of glaze. Good news is meatballs were delicious on their own. Great appetizer or with starch and veggies.

  • Ginger pork meatballs with cilantro and fish sauce

    • clcorbi on April 15, 2017

      We broiled these as well, and I wish I could rave about them like everyone else, but truthfully they weren't my favorite. I do think pan-frying would have helped. There was something about the dipping sauce that I didn't really enjoy--I think maybe it was too salty.

    • bwhip on June 06, 2017

      These were really great, and easy for a weeknight. I served them with the Coconut Rice and Smashed Cucumbers from the same cookbook as the author recommended, and it was a really nice combination. I cooked the meatballs in a pan on the stovetop to give them a nicely seared exterior, as suggested by some of the previous reviewers. Flavor of the meatballs and dipping sauce was just great.

    • raybun on June 09, 2017

      I'm adding my praise to this recipe. They were delicious! I pan fried mine to colour them, then finished cooking them in the oven covered in foil. They were very moist and SO flavourful. The family loved them. I served them with the coconut rice and Sichuan cucumber salad from the same book

    • Delys77 on April 12, 2017

      We went with the broiler method and it took about 10 minutes under my broiler. It was easy and the flavour profile was pretty good but we found the dipping sauce overpowering and the meatballs only so so under the broiler. I wish I had read the other reviews prior to attempting as the pan fried would likely have been more to our taste.

    • DKennedy on April 04, 2017

      I stovetop cooked up one meatball to test for taste purposes, and it is so flavorful and addictively delicious I couldn't wait to serve them up. My initial thought was that these would make wonderful lettuce wraps or banh mi/dumpling filling . Note that I doubled the amount of ground pork called for in the recipe, and modified the other ingredients as follows: 6 garlic cloves, and 4 teaspoons lime juice. All the other ingredients I left at the single batch measurements. With this liquid to solid ratio, the meatballs are not too wet to start as was a complaint of other people who made these. FWIW, the oven broiled version were not as flavorful as the stovetop, but mush easier to prep. Next time, I may opt to make these stove top. The Dipping sauce is fantastic.

    • Astrid5555 on April 18, 2017

      These are exceptional! I followed the other reviewers' suggestions and pan-fried the meatballs instead of broiling them, which worked really well. The dipping sauce on top elevated this dish to something really special. Not very involved and really weeknight-dinner friendly. Will definitely make again!

    • BethNH on March 31, 2017

      These meatballs and the dipping sauce were to die for delicious. Although there was a lot of chopping the recipe was easy to follow. Everyone loved it and we will definitely make this again.

    • pandasaurusrex on July 19, 2017

      I'm in the camp that thought these meatballs were just so-so. For all the yummy ingredients that went into them, they were rather underwhelming in flavor (or perhaps overpowered by the fish sauce). I pan-fried them based on the other reviews. I also thought there was something "off" about the proportions in the dipping sauce but couldn't put my finger on it.

  • Cumin-chicken meatballs with green chile sauce

    • Delys77 on April 26, 2017

      These didn't do it for us. I found myself wanting some sort of dairy for the sauce and I thought the meatballs were a touch bland and dry. Not bad, just ok for us.

    • ellencooks on June 05, 2017

      The meatballs were good but the sauce was way too spicy and I only used 1 seeded jalapeno. Must have been an extra spicy one!

    • clcorbi on April 15, 2017

      The meatballs are super flavorful, but I don't feel qualified to judge the green sauce, because ours was WAY too spicy. Next time I'll definitely taste it as I go before adding 2 jalapenos--I suspect I purchased extra-spicy ones.

  • Kibbe-style lamb meatballs with herbed yogurt

    • mrshalf on November 01, 2017

      Subbed lamb for ground beef. My family likes this but it sure isn't enough variety to be called "Dinner".

    • ksg518 on October 02, 2017

      We thought this was wonderful and will be making this again. We didn't have any issues with the softness of the mixture or extra fat. We used the broiler as directed and overcooked them a little to get some nice brown spots. We served it with a tomato and cucumber salad as Clark suggests. Naan would be good too and I could see adding a spread of hummus if we added the bread. I also think making these smaller and using them to stuff a pita would be delicious.

    • TrishaCP on June 29, 2017

      This was fine if not exceptional- I would think about bumping up the spices in the meatballs next time. The bulgar softened nicely with her soaking technique but the mixture was quite soft. I left them in the fridge overnight but I think they may have broken on me if I hadn't done so. I ignored the broiling instructions because my ground lamb was fatty and I didn't want all of that fat splashing the broiler- I cooked at 425 for 25 minutes instead and sure enough the oil had really poured out of the meatballs, so I felt like I made the right choice. This really needs a salad or cut up raw vegetables to be a a complete meal, even with the recommended naan bread.

  • Thai lettuce wraps

    • Zosia on June 26, 2017

      Very tasty. There's a bit of chopping to be done but cook time is brief. It all came together in the time it took to cook the rice I served with it. I used extra lean ground turkey.

    • lcomer on August 20, 2017

      Used chicken instead and doubled the seasonings. Keeper.

    • joanhuguet on March 22, 2017

      Quick, easy, and perfect. I served rice vermicelli tossed in sesame oil to wrap up in the lettuce along with the filling - otherwise, this would have been a very light dinner for four.

  • Spicy pork and black bean chili with sage and white cheddar

    • clcorbi on August 28, 2017

      Agree that this is a mild chili--not sure why "spicy" is in the title. That being said, the flavor was nice. I used a red bell pepper because that's what I had, but I think the poblano would have been better here. We definitely enjoyed this and I'm happy to have the leftovers, but it wasn't anything earth-shattering, and there are still other chili recipes I want to try. So, alas, not repeat-worthy.

    • averythingcooks on August 19, 2017

      This is bubbling away on the stove right now and early tastings confirm - it is good! Sage is not always my favorite flavour but I went with it and I am glad I did. I did add a jalapeño and used my hottest chili powder to amp it up based on the "mild" comments I have read (which does beg questions re the word "spicy" in the title). The only other change is that I subbed corn in place of the 2nd can of black beans........because I like all things "corn and black bean".

    • FJT on June 24, 2017

      I made this a day in advance so the flavours had a chance to develop. It is quite mild, so I added an extra poblano pepper; next time I might go for jalapeños. I used a mix of black beans and Santa Maria Pinquitos because that's what I had in the freezer. Very tasty and disappeared quickly!

    • megaelim on April 02, 2017

      This is a nice, mild chili - very easy to make. Good base flavor. I'd probably amp up the chili powder if I made this again, but if you're making this for someone that hates heat, it'd be fine as is.

  • Sweet peppers and sausages with ricotta salata and fresh oregano

    • Frogcake on June 14, 2017

      So tasty! I love the idea of porky sausage juice glazing the roasting peppers. This came together in less than ten minutes-then, it was just waiting for everything to cook. I wish I had these quick and simple recipes when my kids were younger!

  • Seared sausage and rhubarb with Swiss chard

    • ellencooks on May 26, 2017

      I liked this. First time using rhubarb in a savory dish. I served it with polenta.

    • ksg518 on May 01, 2017

      This was very good and relatively quick. I think the photo is a little misleading since it doesn't look like the chard is really wilted. The addition of the maple syrup and the garam masala elevates this beyond a "put some sausages on some greens" dish. My sausages were on the spicy side - so much so that I wondered if they were hot Italian sausages in the wrong packet. I think I would have preferred sweeter sausages, but my daughter said she liked the extra kick.

    • megaelim on June 05, 2017

      This was really good, and so easy. We really liked the tartness of the rhubarb against the rest of the flavors.

  • Roasted sausage and cauliflower with cumin and Turkish pepper

    • Rinshin on September 09, 2017

      This was just ok for us. The overall taste was quite mild bordering on bland. Not sure what effect aleppo pepper made since I could not taste the difference it made. Really nothing stood out here. Photo added.

    • Delys77 on September 22, 2017

      We really liked this but I think it is very dependent on the quality of your sausage. If the sausage isn't super flavourful to start with then it won't be anything stellar. I put the sausage and cauli in at the same time and had it in there for a bit more than 30 minutes. I also had to drain a touch of the fat part way through. On the whole a good dish but given the short ingredient list you need high quality sausage.

    • FJT on April 27, 2017

      This was nice, but nothing special. I had really nice sausages and I think they outshone the cauliflower (which on its own was good). I even went out and bought some Aleppo pepper and really wasn't sure why I'd bothered!

    • L.Nightshade on May 20, 2017

      My cauliflower was done too soon, didn't need the extra time. I did pop both the sausages and the cauliflower back into the oven on broil for the last few minutes, as they were fully cooked, but not showing any color. (I prefer the Batali method of broiling the cauliflower; it gets a nice char at the same time that it’s fully cooked.) I added extra garlic, and the zest of a lemon to the yogurt, for a bit more zing. I used lots of Aleppo pepper, and put extra on the table in a salt cellar. I used all the suggested herbs. I made a little tomato salad, as I thought a bit more color and a different texture was needed to make a meal. All in all, very nice for a quickie dinner. The cumin and Aleppo work well with the cauliflower, and with the Italian sausage. The leftovers made a meal that was just as good as the first one. I’d like to vary the spices and type of sausage some time, when another quick dinner is called for.

    • TrishaCP on May 01, 2017

      We loved this one. The key for me is the garlicky yogurt- it added that pop of freshness and creaminess. I only used one baking sheet too, but the downside to that approach is that the cauliflower ended up soggy when my sausages burst a bit in the oven. We skipped the pine nuts and went with fresh parsley.

    • Astrid5555 on July 04, 2017

      Delicious, quick and easy! Also used only one sheet pan, but made a foil divider so the sausage juices did not interfere with crisping the cauliflower. The garlic sauce is a must!

    • westminstr on September 27, 2017

      This worked out pretty well for us. I roasted everything together on the same sheet pan for about 40 min to get everything nice and brown. The garlicky yogurt adds a lot and was very yum! Served w lettuce/tomato/cuke salad. Good hands off weeknight meal though not a 30 minute meal in my oven.

    • Frogcake on May 23, 2017

      A delicious, simple sheet pan dinner. Really healthy too! We loved the garlic yogurt sauce, like others. Not much work to clean up. I've made this recipe with mushrooms and broccoli with times adjusted accordingly.

    • raybun on May 29, 2017

      I was very happy with this dish, easy, quick & so tasty! The family devoured it. Served with corn on the cob drizzled with spicy honey (small victories), great meal!

    • clcorbi on April 15, 2017

      Yum. Really nice sheet pan dinner. I used some gorgeous pork sausages from the farmer's market and roasted the whole thing on one pan--I think it's a crazy suggestion to use two pans here! I initially roasted the cauliflower for 20 minutes rather than 10, to try and get it a bit more crisp. I then added on the sausages for 25 minutes, and threw in some pine nuts to toast on the pan for the final 3 minutes. I had neither Turkish pepper nor Aleppo pepper, so I sprinkled some smoked paprika over everything. I'm not always a big cumin fan, but here, the whole seeds really worked for me. As did the delicious drizzle of garlicky yogurt. I had this with a slice of garlic toast and it was a really nice, satisfying, easy dinner. With minimal dishes to clean up!

    • mrshalf on March 30, 2017

      Perfect weeknight meal. Great for cleanup as I used one pan. I couldn't stop eating the cauliflower! So yum! The sausages should be quality as they're the center of the dish. A salad and dessert filled us all up! Keeper. Kate thought she could live without the sauce - it added a lot but only for the adults in our group.

  • Miso-glazed salmon with brown sugar

    • Lepa on June 27, 2017

      My kids really liked this salmon. I made it with the coconut rice/peas recipe from Clark's book Eat This Now and it was a lovely combination. My salmon looked nothing like the picture here. Instead, it had a thick coating of cooked marinade crusting the top.

    • Zosia on June 17, 2017

      Though my salmon was cooked before the marinade had time to brown, and there was no sauce to speak of as all the excess marinade burned onto the baking sheet (thankfully lined with foil as directed so clean up was easy), it tasted fantastic. It was salty, tangy and slightly sweet with a bit of gingery heat (I used about 1 tbsp) and was a big hit with family who don't like much sweetness in savoury dishes.

  • Anchovy salmon with chive butter

    • westminstr on April 17, 2017

      Excellent way to cook salmon, flavorful and very good. Chives not essential (though nice if you have them). Next time remember to cut larger pieces of fish into portions for quicker cooking. Everyone liked this. The skin was very crispy and did not stick in my cast iron skillet.

    • Jane on August 07, 2017

      I liked this though preferred the anchovy butter with a boneless skinless chicken breast the next night. Because the directions are to melt the butter in a hot pan then cook the salmon skin-side down for 3 minutes, by the time the pan goes in the oven the butter was very brown. On the second night I pan-fried the chicken breast in olive oil first, only adding the butter and basting it shortly before it went in the oven. It had plenty of flavor but wasn't burnt. I served it with Green beans with caper vinaigrette (lots of capers!)

    • TrishaCP on May 21, 2017

      A solid treatment for salmon- it was flavorful. I agree that the chives aren't essential-in fact this recipe was first published in the NYT but omitting chives.

  • Vietnamese caramel salmon

    • DKennedy on March 29, 2017

      I am the second person to review this recipe and I am coming to a completely different conclusion. Absolutely fantastic, lip smacking, delicious. This is an easy to prepare, and delicious way to broil salmon. I broiled mine by mounting a round cake cooling rack inside a small round Chantal pan. I used wild caught salmon sold in two packs from TJs. I will be serving this on a salad with a light sesame dressing mixed with the leftover pan juices. Oh, and I 1/2ed the marinade amounts, adding a little extra water to ensure it didn't burn out when under the broiler.

    • joanhuguet on March 25, 2017

      This is the first recipe from this book that I wouldn't repeat. The sauce, which uses brown sugar instead of actual caramel, lacks the complexity of an actual Vietnamese caramel sauce, and tastes mainly of sugar and ginger. In addition, I found that it competed with the fishiness of the salmon instead of complementing it.

  • Swordfish with lemon, chile, and fennel

    • Lepa on August 17, 2017

      This was a huge hit in our house. It is the perfect weeknight supper- very simple and quick and the flavor is extraordinary. My kids even loved it. We had it with panzanella and it was the perfect quick, late summer meal.

    • Lepa on September 15, 2017

      I made this tonight for a dinner party (four adults and four children). I cooked some pappardelle, doubled the fish recipe, tossed it with the pan juices and a bit of extra butter, then added the swordfish back to the pan. It was an excellent way to feed a crowd, especially one that included children who were more interested in pasta than swordfish. I served it with a caprese salad and green beans and it was a lovely feast.

  • Fish tacos with red cabbage, jalapeño, and lime slaw

    • joanhuguet on March 22, 2017

      This was less perfect than the other recipes I've tried from the book, but still repeatable! The fish took on a nice smoky flavor from the seasonings, but the texture was a bit soggy – maybe my broiler runs a bit low. The cabbage slaw was the highlight.

    • pistachiopeas on March 31, 2017

      Really loved these. Made a couple of small changes. I used the Fish Without a Doubt method to sear & then finish the fish in the oven. Skipped the lime zest as I was feeling lazy and thought fresh lime juice would be enough. For the slaw, I used Savoy cabbage instead of red because that was what I had. Loved the slaw so much! The next day made a quick taco for lunch with the same slaw but threw in a fish stick and that was great too!

    • mrshalf on March 30, 2017

      Love! Love! Love! Everything about this was a hit. The fish was fantastic and I was thrilled it wasn't fried. The cabbage came together very quickly. I loved the garlic and lime zest in the sour cream. A definite favorite from Dinner!!!

    • lou_weez on May 08, 2017

      The flavours of this meal were fantastic. Next time I would double the quantity of fish as it wasn't enough for the four of us.

    • clcorbi on August 29, 2017

      Yum. We loved these too! I really enjoyed that the fish was baked rather than breaded and fried. I cheated and used a bag of slaw mix, so I didn't even have to chop any cabbage, which made this meal even faster. These will definitely be repeated, as we are big fish taco fans but our (previous) favorite recipe is a lot less healthy and much more rich.

    • Zosia on April 29, 2017

      A tasty, quick dinner. I also used mahi mahi and it developed a lovely crust under the broiler. The garlic-lime yogurt sauce was outstanding and will be made again for other tacos.

    • Delys77 on April 25, 2017

      Great dinner and comes together quickly. I used mahi mahi as that is what we had and broiled for 4 minutes per side. The fish has a lovely flavour and all the accoutrements make for a lovely and quite healthy dish. Great weeknight meal!

  • Spicy roasted shrimp with eggplant and mint

    • Zosia on August 06, 2017

      This is also delicious made with cauliflower.

    • Astrid5555 on April 25, 2017

      Excellent, just the right level of spiciness. Next time I would add the shrimp to the eggplant after the 20 minute mark and not dirty another sheet pan. Will definitely make again.

    • L.Nightshade on April 02, 2017

      As MC states in the opening note, this is a sheet pan supper, but one which requires two sheet pans. The cubed eggplant is tossed with olive oil, harissa, cumin, and salt, and starts roasting on one sheet pan, for 20 minutes. I interpreted the timing to mean the shrimp should go in after the eggplant has been cooking for 20 minutes, then both should cook for the remaining seven to ten minutes. My eggplant was done by the 20 minute mark, so the shrimp had to cook separately. (Full disclosure: our oven is broken so I’m cooking on convection. Even though I cook at a 25-50º lower temperature than stated, the convection oven could very well count for the timing differences.) Wonderfully flavorful, with just the right level of spicing. Mr. Nightshade insists on a repeat of this dish, so I’m tagging with “easy” and “do again.” Myself, I wish I had used about six eggplant and had leftovers. I can eat this stuff like candy. Spicy candy. Mmmm.

    • westminstr on April 21, 2017

      We loved this too. I also used two sheet pans and upped the eggplant and shrimp a bit. Cooked everything at 425 so the eggplant would cook a bit faster, prepped the shrimp while eggplant cooked, put the shrimp in and everything was done at the same time. Could be done on one sheet pan but I wanted to leave the shrimp plain for my kids. Loved the mint. Great dish! Note that this dish really only serves two, so if you want more you would have to use two sheet pans anyway.

  • Red coconut curry shrimp

    • ksg518 on September 19, 2017

      This was very good. I made it as directed but I think you could skip the daikon without losing anything. This comes together fairly quickly, so it would be a good weeknight choice. The leftovers have held up well too.

    • mrshalf on November 01, 2017

      Since shrimp are so expensive, I'd choose another recipe than this one to highlight a pricey ingredient. I should say we feed 7 here so I need a two pound bag. It's also not "Dinner" but the main course in what needs to surely be a more rounded out meal.

  • Garlicky calamari with basil, chile, and lime

    • Zosia on July 14, 2017

      The garlic and chile infused oil combines with the lime juice to make a most delicious dressing for the squid, something you want to mop up with some good bread. The dish is light and fresh but I had a hard time eating an entree sized portion with nothing else to accompany it. A smaller plate served as a starter would be my preference.

  • Shrimp banh mi

    • Rinshin on August 31, 2017

      This was good but not special. I've had other shrimp patties which were more to my taste I cooked the mixture as flatter patties instead of hash as first choice mentioned. Instead of regular radish, I used daikon since I like the taste and texture better. My husband liked it fine as sandwich but for me it was a little too filling. I would prefer them served without the bread. 8 oz shrimp made 4 small thin patties and this was for 2 servings. I would increase the shrimp to 12 oz next time so that patties are little thicker.

    • Delys77 on April 07, 2017

      The flavour was very nice but I would add a touch of salt to the cakes when blending, not just sprinkled at the end. I would double this recipe to feed 3. Also, it is a small amount to food process to start with so use the small bowl or chop by hand and then add to the large food processor bowl with the shrimp.

    • clcorbi on April 28, 2017

      I wasn't really feeling this recipe. The flavors just didn't turn out to be as bright and vibrant as you'd expect from a banh mi. Also, I thought MC's comment about "mystery meat" in the headnote was a little off-color, considering she's managed to formulate an even more mystery meat-ish recipe than any Vietnamese banh mi I've ever had. Just a thought.

  • Spiced crab and corn cakes with coriander yogurt

    • clcorbi on July 12, 2017

      I've been eyeballing this recipe patiently waiting for corn season, but unfortunately I wouldn't recommend it. We made a half-recipe to serve two people. I actually had 1oz less crab than called for, but proceeded with all the other ingredient quantities as written. The cakes wouldn't hold together and were extremely difficult to fry--if I had had the full amount of crab I think it would only have been worse. Also, the pureed corn gave them an odd texture, and truthfully I didn't think the sweetness of the corn worked well with the Indian spices. These needed chile or something. (In fairness, I think the flavor is a matter of personal preference--my boyfriend enjoyed these a bit more than I did, although he agreed he doesn't want to repeat them.) The yogurt dipping sauce was tasty, but the cakes themselves were too much of a fail to salvage. Also, you really need a veggie or something crunchy and fresh to go with these--they don't feel like a balanced meal on their own.

  • Warm squid salad with cucumber, mint, and aioli

    • clcorbi on May 05, 2017

      I second that this was delicious. Like Westminstress, I used good-quality storebought mayo and added chopped garlic and lemon juice to taste. I also let my cukes and chopped mint marinate in a little salt and lemon juice while I did the rest of the prep. This was my first time cooking squid, and I think I was a little too afraid of overcooking it, so I didn't let the squid get quite as much of a char as you can see in the cookbook photo. On the bright side, my squid wasn't rubbery at all! Served with garlic toast, this was a delicious, easy, fast dinner. I was very generous with the lemon juice and sea salt garnish over the just-cooked squid, and I think it made a difference. Next time I'd add even more cucumber to the salad, to up the amount of veggies, and also because I really loved it with the aioli. Highly recommend!

    • westminstr on April 17, 2017

      unexpectedly delicious! I followed MC's squid method which worked well but took 3 batches for 1 pound of squid. For the aioli I doctored jarred mayo w garlic, salt, EVOO & lime juice as I only wanted a small amount. Short on cukes so added arugula and subbed parsley for mint. This was excellent and the kids really liked it too. But 1 pound of squid does not serve four of us.

  • Fried eggs with chiles, tamarind sauce, and crispy shallots

    • FJT on April 03, 2017

      Intrigued by cicorbi's comments, I decided to try this one out (it was a recipe I'd passed over when reading the book). My family thought it was a very strange concept, but agreed that it tasted good. I'd happily serve the tamarind sauce and fried shallots over poached eggs on toast.

    • hirsheys on April 08, 2017

      Made this for lunch today for 1 - it's pretty easy to cut down the recipe by half. Instead of chiles, I added a little sambal ooelek to the sauce. I wished for slightly more sweetness in the sauce, but that might have been user error - I think my tablespoon of tamarind was more heaping than the brown sugar. Still, it was quite easy and definitely satisfying, though a small salad or asian cucumbers on the side would be a great addition.

    • clcorbi on March 24, 2017

      This is a ridiculously flavorful, quick dinner. I made a half recipe for two people. You start by frying a few shallots in oil, then set half aside for a garnish, and add the other half to a sauce made of equal parts tamarind paste, fish sauce, brown sugar, and water. Simmer that down to a syrup, fry some eggs, and serve them over rice with the sauce, fried shallot garnish, sliced chile, and cilantro. So easy, and so many big flavors! I threw some scallions on top and used Sriracha in place of the chile, and I really couldn't clean my plate fast enough. This is such a nice back pocket dinner for nights that you need to eat fast, and the tamarind sauce is such an amazing boost of funky, sour, umami flavor. Really good stuff.

  • Chilaquiles with tomatillo salsa and baked eggs

    • clcorbi on May 01, 2017

      We made the easy version and used pre-made salsa, so I'm not really qualified to judge, but this recipe was easy and flavorful! H especially LOVED it. I'm sure that the tomatillo salsa adds something special, so I'd make the extra effort and do the salsa next time.

  • Eggs poached in South Indian purgatory

    • Delys77 on April 03, 2017

      Easy weeknight meal! The spicing is mild enough not to overpower the egg. I cooked for 6 minutes which resulted in a fully cooked egg. Go with 4-5 next time. If you have to cook the egg fully for a little one you can transfer some sauce and the egg to a smaller pan.

  • Asparagus frittata with ricotta and chives

    • Emily Hope on March 29, 2017

      Of the recipes I've tried so far, this frittata has been my least favorite--although I did make one change, so I'm not sure the recipe is to blame entirely... I used about twice as much asparagus as she said (12 oz vs 6 oz), as we've got a couple of bunches we're trying to get through. In my 9-inch pan, it took longer for the frittata to set, and the middle never got "custardy", it was just still liquid while the outer edges were clearly cooked. In the end, I resorted to running it under the broiler for about a minutes, which did the trick, though the edges were still overcooked. The flavor was... fine. I usually put more stuff in my frittatas--some sauteed onion, some cheese, and this one is pretty plain. My bog-standard Lucerne ricotta from Safeway probably didn't help, either--I really wished it were goat cheese or something. On the plus side, super quick to put together. I served with a arugula, fennel, and radish salad with parmesan (a good match), and buttered whole wheat toast.

  • Gruyère frittata with caramelized onions

    • Zosia on October 13, 2017

      The flavour was very good with a nice balance of onion, egg and cheese. The onions did take longer to caramelize than the recipe indicated and I needed to increase the heat to reduce the wine. Since we prefer a firm frittata, I baked it at a higher temperature. Worth repeating.

  • Herbed Parmesan Dutch baby

    • Zosia on July 16, 2017

      A savoury dutch baby is a great idea and this one had wonderful flavour. I used an immersion blender to eliminate the lumps in the batter and since I substituted 1 tbsp olive oil for the butter, which meant the pan wouldn't be pre-heated stove top, I popped the pan into the oven for 10 minutes before adding the batter. We really enjoyed it. I served it with green beans with caper vinaigrette from the same book.

    • stockholm28 on May 02, 2017

      Wow. I would have skipped right over this had it not been for the reviews on chowhound. I loved this savory version. I made this with thyme and chives and loved those herbs with the parmesan. When I added the eggs to the flour, it was super lumpy; it looked like scrambled eggs. I had to really whip it into shape. I was concerned about this because her instructions say to mix "until just combined." It came out perfect, so don't be afraid to whip it, whip it good. Next time I will try sifting the flour and I will also cut back a bit on the butter. This will definitely be repeated. The recipe is here: https://cooking.nytimes.com/recipes/1017789-savory-dutch-baby

  • Stovetop mac & cheese

    • Zosia on May 04, 2017

      It tasted good and initially the sauce was quite smooth and luxurious but it congealed very quickly - perhaps because I doubled the recipe? Regardless, everyone ate and enjoyed it.

    • Lepa on July 25, 2017

      This is really quick and good. Like Niemie, I added steamed broccoli to make it a bit healthier. Delicious!

    • Larkspur on April 22, 2017

      Until I tried this recipe I never made a homemade mac and cheese that my family actually liked.

    • Frogcake on May 01, 2017

      I flagged this recipe as easy and SUPER delicious for my two sons to make at university. Why would anyone ever buy the crappy fake cheese boxed stuff when you can make this? As my youngest son loves crunch, we developed modifications that include making butter-garlic pan fried panko topping and extra crunchification under the broiler (mac and cheese goes into a casserole dish). We all loved this and will make again -so many other permutations and combinations. You can even eat this mac and cheese directly out of the pot!

    • Niemie on March 31, 2017

      Great weeknight fare. I added steamed broccoli and peas. With whole wheat pasta, I can almost rationalize that this as a healthy option.

  • Stovetop fusilli with spinach, peas, and Gruyère

    • amandacooks on April 05, 2017

      The garam masala really elevated this simple pasta dish. I used spelt pasta and it worked well here. (As a side note, this was the first time we had tried spelt pasta, and we found we liked it a lot better than whole wheat pasta.) My only complaint is that the spinach turned into a cheesy blob after wilting it in the cheese sauce, and it was hard to break up the blob when stirring in the pasta and peas without breaking up the pasta too. Next time I might wilt the spinach in the hot pot after cooking the pasta and peas, stir together the pasta/peas/spinach in a large bowl, and then pour the cheese sauce over everything and stir it together. Sure, it would dirty another bowl, but I think in this case it would be worth it.

    • Zosia on May 24, 2017

      We really enjoyed the flavours of this, particularly the garam masala that wasn't there in enough quantity to identify but made up for the lack of other flavourings like aromatics. Based on my experience with the stovetop mac and cheese, I changed the method slightly. After draining the pasta, I added it back to the pan with the cream, spinach and seasoning and tossed over low heat until the spinach was wilted. It was quite dry so I added some reserved pasta cooking water and most of the cheese and tossed again until the cheese was melted. I avoided both the congealed sauce of my mac 'n' cheese and the "cheesy blob" that amandacooks described in her review.

    • Rachaelsb on July 05, 2017

      Easy to prepare after a day's work. Comfort food with nice texture and flavor.

    • Astrid5555 on April 04, 2017

      This was not mind-blowing, but probably because of the substitutions I had to make (Parmesan instead of Gruyère, cumin instead of garam masala). Apart from that I was looking for a quick weeknight pasta dish and this absolutely fits the bill.

  • Penne with Parmesan, fresh ricotta, and black pepper

    • Zosia on June 17, 2017

      Quite good thanks to the lemon zest and a lot of black pepper (and Parmesan cheese). A sharply dressed side salad helped to cut the richness.

  • Summer spaghetti with uncooked tomato sauce and ricotta

    • Lepa on August 29, 2017

      This was fresh and tasted fine but we didn't love it. This is the first time I've tried a raw sauce and I strongly prefer the rich taste of cooked sauce.

  • Cacio e pepe with asparagus and peas

    • Zosia on April 23, 2017

      Quick and easy and much more flavourful than I anticipated. Based on stockholms28's review, I reduced the pasta and sauce ingredients by one-third but kept the vegetables the same to serve two. My ratio of veg to other ingredients may have been off, but we really enjoyed it this way.

    • stockholm28 on April 01, 2017

      This was very good for a quick pasta dish. I couldn't find pecorino toscano, so used her suggestion and added extra parmesan. No pencil thin asparagus were to be found so I cut fat asparagus stalks into quarters lengthwise. The asparagus did not get done enough, so if I am faced with tough asparagus again, I might cook them in the pasta water for a minute or two before adding to skillet. She says this serves 2 to 3. I cut the recipe in half and it was a huge serving, so next time will make a third.

    • Emily Hope on March 24, 2017

      Based on the ingredient list I wasn't expecting this pasta to be anything special, I just happened to have all of the ingredients on hand, but it was really good! C felt so too--we couldn't put our fingers on why, but maybe it's the sauteeing of the black pepper? We used whole wheat penne--I'm sure it would be even better with white pasta but that's how we roll these days. Definitely will be making again.

  • Fettuccine with spicy anchovy bread crumbs

    • jesinishibun on June 13, 2017

      I suspect there might be a mistake in this recipe. The panko is cooked in olive oil, but not seasoned; however, the "spicy" in the recipe title leads me to believe there should probably be some red pepper flakes in there as well. A similar Melissa Clark recipe from NYT Cooking calls for 1/4 tsp of red pepper flakes for 1 cup of bread crumbs, so next time I try this recipe I'll probably add a good-sized pinch to the pan along with the panko.

  • Pappardelle Bolognese with lentils and sausages

    • Frogcake on May 16, 2017

      Good bolognese -would make again. It's a heartier sauce with the lentils. I've made it with ground horse meat, which is delicious but texture-wise, prefer it with sausages. I added about a quarter cup of dry red wine too.

  • Fusilli with burst cherry tomatoes, mint, and burrata

    • ddenker on August 03, 2017

      We liked this, but I made some changes (which I regret). Subbed fresh spaghetti instead of fusilli. Only used mint and didn't add the basil we bought. Epd thought the cheese was too much for him even though we each got one ball of burrata. Ruby (now 3 yo) cried hysterically when I put it in front her (garnished with green onions and mint). She just ended up eating the spaghetti! I liked it because of all the fresh ingredients/flavors, but wasn't blown away. 8/1/17

    • bwhip on August 15, 2017

      Another winner from this outstanding cookbook. Very simple to prepare, quick and easy - but remarkably flavorful. I loved the mix of the warm, burst tomatoes, the creamy cheese (I used buffalo mozzarella), and the abundance of fresh herbs (I used a mix of mint and basil). Excellent.

  • Farro pasta with zucchini, mint, and ricotta salata

    • Zosia on June 28, 2017

      Despite the title, the recipe does not include mint. However, the book's photo of the finished dish has mint in it, and I liked the idea of a zucchini-lemon-mint combination so I made it with mint. This was a nice light-tasting pasta dish; the mint added freshness and the lemon perked up all of the flavours. Since I prefer my zucchini with a little texture, I removed it from the pan while the tomatoes cooked and added it back in with the pasta etc.

  • Orecchiette with broccoli rabe and almonds

    • westminstr on April 17, 2017

      More complicated than my usual recipe and not as good.

  • Penne and Brussels sprouts with bacon and pecorino

    • FJT on April 07, 2017

      Very tasty, quick weeknight dinner. We enjoyed it and will definitely make it again.

    • Zosia on April 29, 2017

      Another delicious, quick pasta dish from this book. I used 2 small bunches of kale, one of the recommended substitutes, and added some of the pasta cooking water at the end since it was a little dry.

    • raybun on May 26, 2017

      I also made the kale version of this recipe, the family loved it. Quick & easy for a midweek supper. There's no mention of what to do with the rosemary so I chopped it finely before adding it to the bacon.

    • Frogcake on May 15, 2017

      Really delicious. I used white wine in place of water and sprinkled asiago cheese instead of pecorino. The best thing I did was get distracted during the cooking of the sauce. The result was lovely browned shredded sprouts. Perfect supper and very quick.

  • Fried lemon pasta with chile flakes

    • ellencooks on April 09, 2017

      This was quite good! I didn't have Meyer lemons and used my homegrown unknown variety, but thicker skinned than a Meyer so I doubled the blanching time. Really good and quick to go together.

    • Astrid5555 on November 20, 2017

      I agree with Tweedles81, this pasta dish is amazing! I was lucky enough to have found some Meyer lemons at the store last week, so this was a quick weeknight pantry staple dinner. Added the optional parsley and used pappardelle pasta. My lemon-averse husband asked me to please, please make this again as soon as possible.

    • Tweedles81 on November 20, 2017

      This was amazing - probably the best pasta dish I’ve ever made! I used Meyer lemons and blanched for 3 minutes. The only substitution I made was that I used egg fettuccine, as that is what I had on hand. My toddlers didn’t like it (probably because of the prominent lemon flavor), but my husband and I gobbled it up!

  • Fusilli and roasted cauliflower with capers

    • Astrid5555 on May 03, 2017

      This is very similar to Martha Stewart's "Pasta with roasted cauliflower and lemon zest" from "Meatless" which I have been cooking regularly since the book came out in 2013. The only difference is that MS includes red onions and parsley and uses orecchiette pasta, whereas MC wants you to add some minced garlic to wholemal fusilli pasta. I doubled the cauliflower and used one whole head, otherwise we would not have had enough for two adults. Both dishes are delicious, and now I have two options to choose from for my roasted cauliflower cravings. Yum!

    • TrishaCP on April 04, 2017

      Delicious! The roasted cauliflower and capers were amazing- the roasted capers were particularly great and I will use that technique again. I used whole wheat penne out of necessity and skipped the pine nuts and butter. I also only used one clove of garlic, and it was plenty.

    • FJT on April 28, 2017

      This was a nice, tasty recipe. I agree that the Parmesan definitely isn't optional!

    • westminstr on November 06, 2017

      Like others, we thought this was very good. I used about 3/4 of a very large head of cauliflower - it was 6 cups chopped at least and filled an entire sheet pan - and about 12 oz pasta. This was a good amount and ratio for us. Even a little more cauliflower would have been fine. I doubled the capers as well but only used one raw garlic clove since my crowd is sensitive to raw garlic. I was out of lemon so had to skip that; added some chopped parsley which added freshness and improved the appearance as well (white on white is always kind of a drag to look at).

    • Zosia on June 20, 2017

      I also loved this dish...easy and very flavourful. I too used a whole head of cauliflower and some of the pasta cooking water.

    • Delys77 on April 11, 2017

      Very easy to put together and very tasty. Add some reserved pasta cooking water to moisten a touch. For us the parm wasn't optional, I would also sprinkle with parm before serving. You can also up the cauliflower some. Replaced butter with all olive oil and was still very good.

    • Lepa on May 31, 2017

      We really loved this dish. I have had my eye on it since I bought the book but was prepared for it to be underwhelming. I was wrong! This dish tastes rich and bright at the same time and it is so compelling. I anticipate making it often.

    • Frogcake on April 20, 2017

      We found this to be very tasty and simple to make. Loved the technique of using capers. I made this using ravioli stuffed with cheese and spinach. I also added a bit of the pasta water. It made for a superb, quick and filling dinner. Will make this one again!

    • mfranklin125 on May 03, 2017

      I went heavier on the cheese and garlic. It was such a good dish.

    • clcorbi on April 28, 2017

      As Delys says, the parm isn't optional! I added extra cheese, too. This was such a simple, tasty pasta prep. We upped the amount of cauliflower to about 3/4 of a head, which was the right ratio of veggies to pasta for us. I upped the butter, lemon juice, etc. to taste to compensate. This was a very nice dinner.

  • Pappardelle with chicken livers and rosemary

    • Astrid5555 on August 14, 2017

      Excellent! 10/10 from a family of chicken liver lovers! Substituted Marsala wine for the dry sherry because this is what I had on hand and added some butter together with the pasta water in the end.

  • Lemony pasta with chickpeas and parsley

    • Zosia on July 25, 2017

      The flavours were light and fresh - I particularly liked how well the lemon and rosemary came through - but between the pasta and the chickpeas, it was still a substantial dish. Like the other reviewers, I didn't use the full amount of parsley, about 2 cups.

    • clcorbi on April 15, 2017

      I love any version of chickpeas with pasta, and this one didn't disappoint. I didn't really think that mashing up the chickpeas improved the dish, so next time I'd just leave them whole. Also, I think 3 whole cups of parsley would have been a crazy amount to this dish. I substituted about a cup of chopped basil, because I had it and needed to use it up, and I thought the flavor of the basil worked so well here that I'd do it again next time. 1c was definitely sufficient, though.

    • bwhip on May 04, 2017

      This sounded kind of interesting, easy and different, so tonight I gave it a go. It was excellent! I made it with rigatoni, which I happened to have on hand. I probably used a little less than two cups of parsley, which was plenty. I'll definitely make it again for a quick and easy, yet tasty meal.

  • Spicy pork noodles with ginger and baby bok choy

    • mfranklin125 on May 04, 2017

      I added garlic and cilantro and parsley and did Swiss chard in addition to bok choy. Was so good.

    • TrishaCP on April 02, 2017

      This was ok to fairly good for me. Somehow, the flavor felt flat to me (maybe because I was using low-sodium tamari for my soy sauce?). However, my husband really liked it and had no complaints. Personally, I don't feel like the Chinkiang vinegar garnish is optional here- it really perked things up. The recipe amount should serve four people generously- we used the thicker rice stick noodles so it felt pretty substantial. We used green cabbage in place of the bok choy- about one third of a large green cabbage.

  • Shrimp pad Thai

    • BethNH on April 08, 2017

      There was a bit of operator error for me. First, I noticed the lime zest in the ingredient list that was then never called for in the recipe. I added it as a garnish at the end. Secondly, because I seem to consistently have problems with undercooked rice noodles, I soaked my noodles for too long and therefore ended up with mushy noodles in the finished product. Third, and perhaps most important, I have never cooked with tamarind paste. The recipe calls for 1.5 Tablespoons of tamarind paste to be added to other ingredients to make a sauce. The tamarind paste just stayed a big glob in the sauce - never breaking down. I wasn't sure what I was supposed to do with it. I also bought tamarind concentrate so after trying to stir the paste to break it up, and pushing it through a sieve, I finally just added a couple of teaspoons of tamarind concentrate. I added three Thai chiles which meant that my Pad Thai was quite spicy which we enjoyed. Overall, we liked this but it needs tweaking.

    • Delys77 on April 24, 2017

      Rice noodles are always a risky proposal for me. I didn't follow her instructions nor the package instructions, instead I just covered with boiling water from the kettle for about 4 minutes, which was perhaps 1 minute too long. I also omitted the sprouts as they aren't popular around here. On the whole the recipe was pretty good, but it wasn't quite what I would call pad thai. Usually pad thai has some form of tomato product in it, and also the egg should be visible as opposed to being just a coating for the noodles as it is in this rendition. Flavour wise it was pretty good, but not likely a repeat for us.

    • bwhip on March 30, 2017

      This was okay, though my wife and I both found it a bit too sweet. Also, although I followed the directions in the recipe for preparing the rice noodles in warm water, and used quite hot water and left them in longer than called for, they were still quite firm even after cooking a bit more with the sauce before serving.

    • clcorbi on October 26, 2017

      I thought that this was a serviceable pad thai, even though it didn't taste super authentic. Next time I would prefer to fry up the egg in advance and then chop it into pieces to mix into the finished dish, rather than letting it coat all the noodles (which, I agree with the other comments, was odd). The garnishes are pretty important here--I think you need a big squeeze of lime at the end and plenty of crunchy peanuts to make this dish shine.

  • Vietnamese rice noodles with daikon radishes and cucumbers

    • ddenker on August 03, 2017

      Epd didn't like this dish. I liked it, but would tweak it in the future. We have never used daikon radish before and found the flavor slightly bitter and unpleasant. The peanut sauce was good although we had to sub chile sauce for the chile oil. We added boneless, skinless chicken breasts that Ed made. We also used an entire 8 oz package of rice vermicelli noodles because we were adding four chicken breasts. We found ourselves craving pad Thai instead of this. 8/2/17

    • Niemie on March 30, 2017

      A terrific weeknight meal. Be sure to drain the rice noodles very well, otherwise the entire dish tastes somewhat diluted. I also made a double batch of the peanut dressing. When you have that prepared and on hand, this dish can come together in 5-10 minutes.

  • Stir-fried tofu with summer squash, basil, and coconut

    • Delys77 on April 04, 2017

      This was easy and quite good. The onion adds a fair bit of sweetness so you could consider cutting it back a touch and adding some more acid or maybe even some heat to balance the flavour. I also blended the sesame with some peanut when sautéing the zucchini and tofu as it would have been too much otherwise. The tofu was very nice with the marinade. Doubled to serve about 4 adults and few little one's.

    • ksg518 on September 05, 2017

      I was somewhat skeptical of this recipe but needed to use some squash and wanted something different. It turned out to be very good and I will definitely repeat it. I used less coconut than Clark calls for because I wasn't sure that the coconut would work well with the squash but it was the highlight of the dish, adding a crunchy texture in addition to the flavor. Next time I might grill the squash since I couldn't get it to brown very well in the pan. I also had issues with the tofu sticking but it was still very tasty.

  • Stir-fried tofu with spring vegetables

    • Zosia on June 13, 2017

      We really enjoyed this. It was light and spring-like in appearance and the sauce ingredients didn't overwhelm the delicate flavours of the peas and pea shoots. I sliced my tofu and cooked it in batches using Thug Kitchen's dry fry method to get more of the crispy surfaces we like and added it back to the pan before the soy-sauce and rice wine went in. I used 227g sugar snap peas and 100g pea shoots so my proportions may have been a bit off (I find it difficult to measure these things in cups); I did need to add extra soy and sesame oil at the end.

  • Maple-roasted tofu with winter squash

    • Lepa on April 18, 2017

      This was a bit fussy to prepare and we weren't thrilled with the results. If you make it, note that the recipe directs you to cut the tofu into slabs but you should instead cube it.

  • Mapo tofu with mushrooms and pork

    • Frogcake on May 25, 2017

      Although we enjoyed this dish very much, I agree with BethNH that it needed something to get the fiery flavour, so chili oil also worked for us. I used ground turkey and served it with brown basmati rice. We loved the camphor smokiness of the Sichuan peppercorns, which was a new discovery for me. Will make this again!

    • BethNH on March 31, 2017

      This was the first recipe I tried from this book. Having never made Mapo Tofu before I found the directions very easy to follow. I may have cooked the pork just a tad too long because it got crunchy but it was still delicious. Both my husband and I enjoyed this but didn't find it spicy as the recipe indicated. After searching other Mapo Tofu recipes I found that most add chili oil. I added chili oil to the leftovers and that made the dish much better.

  • Crispy tofu with ginger and spicy greens

    • Zosia on July 09, 2017

      Very tasty and not quite as mouth-numbingly hot as I expected. My green serrano chile added a grassy flavour that stood out from the other sweet, caramel flavours of the sauce so I'll replace it with another red chile next time. I used only 1 tbsp butter and baked the tofu cubes until crisp after first tossing them with 1 tbsp each of the soy sauce and cornstarch. I served it over rice.

    • clcorbi on June 21, 2017

      This recipe is clearly a riff on Ottolenghi's black pepper tofu, but a bit easier to execute and definitely less intensely flavored. I'm going to be forever indebted to this version because it taught me a lifesaving trick--if you toss your tofu in cornstarch, it doesn't stick to the pan! I always struggle SO much when frying tofu, and this method made it so easy and fast, and didn't leave me with a horrible pan to clean up. What a win! Anyway, the flavor here is pretty good. I was iffy on the molasses but I have to admit it was nice. I'd like a bit higher ratio of tofu to cooked veg, but that's just a personal preference. If I repeated this I'd try the suggestion on the Dinner: A Love Story blog to substitute green beans for the bok choy, and I might up the amount of sauce a bit, since this should be served over rice.

  • Red curry and coconut tofu with cherry tomatoes and green beans

    • amandacooks on April 05, 2017

      I am really confused as to why the recipe name says "with cherry tomatoes" when cherry tomatoes are not listed in the ingredients, instructions, or even in the header where the author often describes variations for the recipes. I have not been able to find errata for this book on the web...will try making it anyway (as written, without cherry tomatoes) and see how it turns out. ETA: So I made this...the flavors were really nice, but the sauce was very thick. 1 cup of coconut milk is definitely not enough liquid. It was already pretty thick with just the mushrooms and became almost impossible to stir once the tofu and green beans were added (without breaking up the tofu at least). I added 1/2 cup jarred diced tomatoes even though I had planned to follow the recipe as written. I probably could have added more (or some veg broth), plus the rest of the can of coconut milk. I left out the chile and used less curry paste for the toddler; the adults added red chile flakes to their servings.

    • Lepa on April 18, 2017

      There are no cherry tomatoes in this recipe, non-withstanding the title. I think they might have tasted good here but the recipe makes no further mention of them. I was a bit surprised by the flavor profile once I finished this dish. It was good but I might have preferred a brighter, creamier coconut curry.

    • Lepa on July 18, 2017

      The first time I made this recipe, I was confused about the lack of cherry tomatoes in the ingredients/directions so I left them out. This time I added a cup of halved cherry tomatoes with the tofu and green beans and it dramatically improved the flavor of this curry.

    • vickster on June 09, 2017

      Very good Thai curry.

    • vickster on June 09, 2017

      This is really good - in spite of the cherry tomatoes not being in the recipe. I make Thai curries now and then, and this is the best I have made. Just a few tweaks from my usual recipe gave the flavors the refinement they needed. I pretty much followed the recipe, but added more mushrooms and also added broccoli.

  • Chile and ginger-fried tofu salad with kale

    • TrishaCP on October 17, 2017

      We liked this as well- it is pretty flexible. I subbed chile garlic sauce for the Sriracha out of necessity, so omitted the garlic and reduced the soy sauce. Maybe because of this substitution, the ginger was not a prominent flavor. I only had time to marinate the tofu 30 minutes, but I still achieved great flavor. I would say that you really need a side like noodles or something if you are making this for a family of four as specified.

    • Frogcake on August 10, 2017

      Delicious. Love the technique of coating the tofu in cornstarch, which helps prevent the tofu pieces from sticking to the frying pan. Will be making this one again!

    • koolMoD on October 09, 2017

      Was pleasantly surprised at how simple and delicious this recipe was. I absolutely loved this recipe! The marinade was fantastic and the cornstarch coating on the tofu was a genius idea to make the tofu nice and crispy (and not stick to the pan). The pairing with the simply dressed greens was great. I served it with rice noodles on the side for a perfect dinner.

  • One-pot mujadara with crispy leeks and spinach

    • mrshalf on March 30, 2017

      I'm not a fan of this dish in general but was a great choice to double for filling work lunches.

  • Sweet potato dhal with coconut

    • clcorbi on April 28, 2017

      This was just okay. I think I prefer red lentil-based dahls, or maybe it was just this recipe--either way, the split peas had an almost dirt-like scent the whole time they simmered, and it was off-putting. I would suggest making a half-recipe of this unless you have an army to feed--it makes a TON of food.

    • paulabee on June 01, 2017

      I loved this recipe- the sweet potatoes cooked down to basically melt into the dhal. I didn't use the coconut cream, but served with a dollop of plain greek yogurt and the toasted dried coconut. Will absolutely make this again. This is the second of Melissa Clark's dhals that I've made and this was the clear winner so far. As others noted, this does make a ton of food, so be prepared to freeze a few portions + have leftovers.

    • TrishaCP on May 19, 2017

      We made a half recipe for two of us- we thought it was very good but it made plenty and we have loads left over. The yellow split pea aroma is never my favorite, but once the wonderful smells of coconut kicked in, all was good. I would probably throw some garlic into the tarka the next time though.

  • Red lentil dhal with spiced brown butter and yogurt

    • Emily Hope on March 24, 2017

      We liked this soup a lot--the browned butter topping really makes it (the soup by itself is relatively bland). I must be greedy, but I wished that there was more topping to go around (not butter, pe se, but the stuff in the butter). Only thing I changed was to use fresh turmeric instead of dried, since that's all I had around.

    • Rachaelsb on July 08, 2017

      Yum...even without the sauce. Make sure adjust temp when cooking brown butter sauce so doesn't get too crispy! Ha!

    • mrshalf on March 30, 2017

      I'm with Emily. That topping made the dish!!! Delicious. I love dal of all kinds and this was super tasty!

    • Maaseelulu on June 12, 2017

      This dinner was amazing. I love that I keep hitting homeruns with recipes from this book. This one was so simple and easy, and like the other two commenters mentioned, the sauce changes the game.

  • Warm white bean salad with arugula pesto and preserved lemon

    • clcorbi on March 31, 2017

      I cheated and used some of my own homemade pesto from the freezer for this recipe. I defrosted the pesto and added in some chopped preserved lemon to taste, then proceeded with the recipe as written. This shortcut made the dinner really fast and easy to throw together! I added garlicky sourdough croutons as a garnish, as well as a few pine nuts. This wasn't anything earth-shattering, but it was good, easy and healthy.

    • Lepa on July 05, 2017

      This came together quickly and was a very good, satisfying meal. Next time I will taste all the elements together before adding additional salt. I added some salt to the arugula salad but when I added the beans & pesto, it was a bit salty.

    • ellencooks on March 28, 2017

      This was fantastic! The picture looked like there were croutons although they weren't in the recipe. But I added some breadcrumbs, toasted on olive oil with some chopped garlic and Parmesan.

    • joanhuguet on March 22, 2017

      Simple and fresh tasting. A great way to use up one of those giant clamshells of arugula that always seems to go bad. I substituted lemon zest for the preserved lemon.

  • Curried lentils with poached eggs and garlicky yogurt

    • Emily Hope on March 24, 2017

      This soup was good, and very substantive with the eggs and yogurt (we went with one egg apiece, and had it with bread, not rice), but I'm not sure I like it as well as her braised lentils with the coconut topping from Cook This Now, which has a little more textural variety. It just seemed to need a bit more zip (to be fair, I left out the chilis because of the kids). I added some harissa to my bowl and that helped. Note that the flavor profile is pretty similar to the red lentil dhal in the book, which I preferred. C and the 2 year old liked it (I mixed a bunch of yogurt into her bowl), the picky 4 year old wasn't a fan.

  • Smashed white bean toasts with roasted asparagus and sumac

    • Zosia on June 10, 2017

      These tasted as you would expect from the ingredients; they were good but nothing out of the ordinary. I cooked dried beans for the mash and grilled the bread and asparagus on the barbecue so that added a little extra flavour. I did like the use of sumac to perk the dish up.

  • Black bean and roasted poblano quesadillas

    • southerncooker on March 23, 2017

      Daughter and I loved these. I couldn't find smoked mozzarella so used regular and added a couple drops of liquid smoke. We ate ours with the optional avocado slices and lime wedges. Omitted the cliantro and added some salsa when we ate them. I made a half recipe for the two of us.

  • Black bean skillet dinner with quick-pickled red onion and lime crema

    • stockholm28 on April 22, 2017

      Overall, I liked this. I used dried beans so I actually started this 2 days in advance (soaked overnight on day 1, cooked beans on day 2 and stored in fridge, and made skillet dinner on day 3). I thought the chili was just average; when I want veggie chili, I will stick to my go-to recipe from "New Basics". The real takeaways for me were the lime crema (I used light sour cream) and pickled onions. These really jazzed up the dish. The other takeaway was in her instructions for storing the beans after you have cooked them. She suggests storing in some of the cooking liquid which I'd never thought of.

    • clcorbi on April 15, 2017

      I really enjoyed this, and I'm not always a huge fan of tex-mex. I reduced the cubanelle pepper to 1 pepper rather than 3--maybe my supermarket just had enormous cubanelle peppers in stock, but I thought 3 would have overpowered the black beans. I think the red onions were the best part of this meal. We used sour cream for the crema and really enjoyed it, but next time I'd make a half-recipe, because we came nowhere close to needing the full cup. I served this in tortillas for dinner, and then had the leftovers over rice for lunch the next day, and I really liked it both ways.

    • mrshalf on March 30, 2017

      We eat a ton of black beans and have had them all ways I bet. This recipe is a keeper because it made me excited for lunch to have leftovers!! The flavor combo is wonderful and the Lime Crema had me licking the serving spoon after plating! I was excited to see how easy the red onions were to do - need to keep those on hand. Yum????

    • Maaseelulu on August 01, 2017

      Another successful recipe from Dinner for me! I omitted the cubanelle/bell pepper and used ancho chili powder. I found this to be an all around very flavorful, easy, vegetarian dinner that I will definitely make again.

    • amandacooks on April 05, 2017

      I thought the lime crema was the best part of this dish. Definitely a keeper for serving with other Mexican or Tex-Mex dishes instead of plain sour cream. We weren't fans of the quick-pickled red onions, but we don't normally care for raw onions anyway. I liked the idea though, so the next time I make black beans I might try serving them with pickled red onions from a jar since we usually like the softer texture of those. We thought the beans were good, but nothing terribly special. Maybe the cubanelle peppers make a difference? I'm not sure I've ever had them, and they weren't available at my grocery store. I subbed a large yellow bell pepper.

  • Olive oil-braised chickpeas and Swiss chard with cumin

    • amandacooks on April 05, 2017

      This is one of the better incarnations of chickpeas and Swiss chard that I've made. I think the extra olive oil really made a difference (most recipes only call for a tablespoon or two). I don't have an immersion blender, so I followed the instruction to put about half into my high-powered blender...where I proceeded to blend it for what was probably too long. It looked like a green smoothie and made the finished dish look less appealing than the photo. Next time I would leave it a little chunkier and blend less of it. I will definitely make this one again if I decide to buy the book (using a library copy right now).

  • Curried chickpeas with eggplant

    • Lepa on June 26, 2017

      I wasn't crazy about this. The recipe was too fussy and labor intensive and the result wasn't worth it. The flavor of garam masala was dominant. It was fine with some yogurt and chutney but overall not worth repeating.

  • Roasted carrots with walnuts, feta, and dill

    • pistachiopeas on June 28, 2017

      Very delicious. A nice vegetarian main with some other dishes.

    • clcorbi on April 15, 2017

      Really delicious and easy. I need to accept that I'm just not a huge dill fan, so next time I'd try these with mint or cilantro.

    • Zosia on August 16, 2017

      The combination of pomegranate molasses and sweet roasted vegetable is fabulous. I made this the first time with sweet potatoes and coriander and the second, as per the recipe, with carrots and dill. Both were delicious.

  • Zucchini-cornmeal cakes with mint chutney and yogurt

    • mgmcewen on June 28, 2017

      These are excellent but I've used simpler zucchini cornmeal cake recipes that didn't need as much prep or as many ingredients that were just as good.

  • Fresh corn cakes with tomatoes and fried sage

    • Zosia on June 23, 2017

      We really enjoyed these. The pancakes had good corn flavour that was nicely complemented by the garlicky tomatoes and sage. I was also going to comment on the odd texture of the pancake but just realized I forgot to add the butter to the batter. Oops

    • southerncooker on March 26, 2017

      Made these for our lunch. Son, daughter, hubby and I all agreed these were delicious. I used grape tomatoes since they seem to have the most flavor this time of year. I also used frozen corn. Can't wait to make these again at peak tomato and corn season.

    • coryelizabeth on August 07, 2017

      This was just okay. Somehow, it felt like a lot of work for -- essentially -- cornmeal pancakes with some tomatoes on top. The final product was fine but not something I'd repeat.

  • Summer grain bowl with browned corn, black beans, chiles, and arugula

    • coryelizabeth on August 20, 2017

      Wonderful. The pine nuts felt essential to the finished dish; they really pull all the flavors together. The pickled jalapenos are also a delicious addition, but I think you could substitute sour cream for a similar note.

    • clcorbi on August 04, 2017

      Yum! Very simple and delicious. I omitted the arugula (we were out), but added the optional avocado. I had to broil the corn a bit longer to get any char on it, but that's fine, as I'm pretty sure my broiler isn't very high-powered. For the grain, I used a mix of rice and quinoa. I was concerned that this bowl would be bland, because you don't really salt any of the veggies while assembling, but the cumin/garlic/olive oil vinaigrette has plenty of salt added and was very tasty. The resulting bowl is nice and flavorful and fresh-tasting. I'm excited to eat the leftovers for lunch today. I think a fried egg on top of this bowl would be a very welcome addition (but when wouldn't it be?).

    • southerncooker on April 30, 2017

      I made a half recipe of this for daughter and myself. We loved it. I had some Kamut that we've never tried before and decided to use that for the grain. This made for a very filling, beautiful and delicious supper.

  • Asian grain bowl with roasted shiitakes, tofu, Brussels sprouts, and miso dressing

    • clcorbi on April 15, 2017

      There are a lot of steps and ingredients to this one, but the result is really delicious, so I'd say it's worth it. For the grain base we used a mix of quinoa and white rice (which was already cooked, so we just mixed it in with the quinoa before serving). The dressing is really delicious. I had leftovers of both the miso dressing and pickled carrots, and I used them on fried egg tacos for my breakfasts the last few days, which was absolutely delicious. This would definitely be repeated.

    • Frogcake on June 24, 2017

      A really great make-ahead dish. I didn't bother pickling the carrot. I had a few left over roasted heritage carrots that I threw into the food processor with the other dressing ingredients, adding a pinch of sugar and an extra squirt of lime juice. This made a very yummy miso dressing. My husband bbq'd carrots, brown mushrooms, eggplant and red peppers, all tossed in sesame and peanut oil as directed. I also fried the tofu in advance according to the recipe. I served this family style on a giant platter, at room temperature with BBQ'd salmon fillet. Our guests raved about it!

  • Farro salad with cherry tomatoes, smoked mozzarella, and mint

    • Frogcake on May 14, 2017

      A very tasty salad, which I served with BBQ'd flank steak. A few tasty additions: sliced avocados, eggplant chips, roasted tofu (inspired by the amazing tofu recipes in this book that I will try soon!) and roasted broccoli.

    • clcorbi on July 05, 2017

      Very tasty salad, and it kept really nicely at room temp (we took it to a 4th of July picnic). I might prefer basil to mint next time. I also decreased the amount of farro to 1.5c but kept the other ingredients the same, and found that the amount of vinegar plus add-ins was perfect that way.

    • mrshalf on March 30, 2017

      Fun to make farro - no need to be intimidated ever again. This was a great lunch for work. I'd never had smoked mozarella- tasty stuff!!

    • TrishaCP on July 31, 2017

      I liked the flavors (especially the smoked mozzarella), but again I thought this was too oily and would just add to taste in the future. (I said again because I had the same issue with another farro salad from this book.) I subbed basil for the mint.

    • Zosia on July 25, 2017

      Such a simple salad but a few choice ingredients like smoked cheese and sherry vinegar added complexity to its flavour profile. I used basil in place of mint.

    • stockholm28 on August 20, 2017

      I didn't love this salad, but attribute that to learning that I really don't care for smoked mozzarella. Had I made it with a different cheese, I think it would have been fine. It definitely needs the lemon and mint. I preferred the farro with crispy leaks recipe (also in this book) to this one.

    • rglo820 on August 31, 2017

      I was really underwhelmed by this as it was written. It was too much farro relative to the other ingredients, and even squeezing the entire optional lemon over the salad, it barely tasted dressed. Were the farro quantity halved, I think it would be a totally different story.

  • Farro and crispy leeks with marinated chickpeas and currants

    • stockholm28 on July 15, 2017

      My crispy leeks turned out to be mostly charred leeks, so next time I will watch more closely. I thought this was better on the second day after the farro had absorbed the flavors.

    • TrishaCP on May 22, 2017

      We really loved this too. We also halved the recipe and maybe the proportions were off, but I would use significantly less olive oil next time.

    • clcorbi on May 09, 2017

      Agreed that this was excellent. I would make this again in a heartbeat. We also made a half-recipe, and it makes a lot of food, but this is so good that I'd still make a full recipe next time. I also added one extra leek, because I had it, and the crispy leeks were the best part of this dish so I'm glad I did! I omitted the currants because we don't like fruit in savory dishes, and garnished with a little sriracha, which was tacky but delicious. This is really great cold too. Yum. I will be making this again.

    • bwhip on March 23, 2017

      This was excellent! Easy to put together, with a great variety of textures and flavor. We used Italian parsley in lieu of celery leaves, and I cut the recipe in half since there's just two of us. Delicious. Served it with the Jalapeño-Honey Steak with Cilantro and Lime (used Italian Parsley for that too), from the same cookbook.

    • ellencooks on August 31, 2017

      I made the leeks a day ahead and nibbled. Loved them but they were a bit salty. I crisped them up the next day and used golden raisins. Quite good.

  • Polenta with broccoli rabe and fried eggs

    • SheilaS on August 01, 2017

      I cooked the polenta in the Instant Pot (pot-in-pot) and substituted broccoli for the broccoli rabe. I found it to be a quick, tasty and satisfying breakfast. I'll certainly make this again with the broccoli rabe or another more bitter green when I have a chance.

  • Asparagus polenta with burrata

    • amandacooks on April 05, 2017

      This hands-off method of making polenta worked really well for me. Seems like every time I've made polenta before, I've had to stand there stirring the whole time. I guess I thought it would get lumpy if I just left it to cook. I used about 2/3 broth and 1/3 water, and it was plenty rich even though I forgot to add the butter at the end. The asparagus turned out great...I liked that the author gave a broad range for the cooking time so I knew when to start checking it. And you can't go wrong with burrata. The whole combination worked really well together.

  • Turkish bulgur pilaf with yogurt and pumpkin

    • Lepa on July 23, 2017

      This was simple to throw together and really good with some broiled fish. The topping of yogurt, chile and salt at the end is essential.

  • Butternut squash pizza with sage and roasted lemon

    • bwhip on March 27, 2017

      This was delicious, and very easy. Flavors were excellent. Remarkable how well blanching the lemons took the edge off. Next time I make this I'll double all of the topping quantities, as I thought they were a little sparse for two pizzas.

    • BasicStock on May 06, 2017

      I told my husband "Nothing ventured, nothing gained" in trying this recipe, and I've gained a totally new slant on pizza toppings. And I've not been shy about trying different toppings in the past. The lemon slices are so different, but work well with the cheese, sage and squash. I think next time I'll add even more squash, it seemed the lighter element in the mix. Will definitely make this again.

  • Greek avgolemono soup with greens

    • pistachiopeas on April 14, 2017

      Pretty spartan. Not a repeat for us, since M didn't like it.

  • Creamy caramelized broccoli soup with lemon zest and chile

    • mfranklin125 on October 19, 2017

      This soup was light and yummy. I added beef boullion and lemon and lime and Parmesan. Was nice. Needs bread :)

    • clcorbi on October 03, 2017

      This was good--not great, but good. I didn't find that the soup tasted particularly caramelized, although pan-searing the broccoli was definitely a fast way to soften it. I was hesitant to add as much salt as MC calls for--over 2t seemed like quite a bit, but I think it actually is necessary to give this enough flavor. Next time I'd just follow the salting instructions as written. Even so, this is the kind of soup that really needs the lemon juice/parm garnish to make it shine. Maybe a bit too bare-bones for me.

  • Butternut squash and red lentil soup with coconut and spinach

    • lou_weez on May 28, 2017

      I wish I had read caitmcg notes on reducing the amount of stock/water. The soup was too watery. The taste however, was really nice and it is a recipe I will try again minus 1-2 cups of water!

    • bwhip on November 16, 2017

      Delicious soup. My wife and I both enjoyed this very much. Based on other comments, I reduced the amount of water added to two cups, and found the consistency of the resulting puree to be quite perfect. I used a bit more squash than the recipe called for, and was generous with the cayenne. Lovely soup for a cool fall evening.

    • e_ballad on September 04, 2017

      I seem to be in the minority for this one: whilst this is an ok soup, made as per the book, we found it fairly bland. The lime added a slight pique in interest & we certainly seasoned generously. This may be more reflective of our liking for a number of pumpkin dhal recipes that have a bit more going on, rather than the recipe itself.

    • Frogcake on June 17, 2017

      We enjoyed this soup very much. I didn't reduce the liquid as others did as I preferred it more fluid (not porridge like). Nice with chopped parsley or coriander sprinkled on top. I served this with grilled garlic bruschetta for a light dinner.

    • caitmcg on April 04, 2017

      I liked this soup a lot. The earthiness of the lentils and cumin balance the sweetness of the squash, and the coconut milk adds lushness. I recommend reducing the stock/water to 4 cups for best consistency. I did not use more than 2 T. olive oil for the sautéing.

  • Leek, tomato and farro soup with pancetta

    • Emily Hope on March 29, 2017

      I suppose this goes without saying, but I'd only make this soup with a pancetta that you really like, as the flavor of it really permeates the dish. We used a Fra' Mani pancetta that was a bit too funky, and I wish we'd used something else, or reduced the quantity. The soup itself is solid, if not amazing--a nice winter stewy-type of soup, as she says in the headnote. I used a 4-cup bag of frozen tomato puree from the summer, which worked well. However, I only used about 3/4 cup of farro (all we had in the house), and I still ended up needing a couple of cups of additional water to thin it out (she mentions in the headnote you might need some)--if you were making it with 1 1/2 cups of farro as the recipe calls for, I'd imagine you'd definitely need the extra water, unless you like your soup super-thick.

    • Zosia on September 09, 2017

      I omitted the pancetta for a vegetarian version and I think the flavour of soup suffered greatly. Using the full amount of farro resulted in a pot of cooked farro and vegetables not remotely soup or even stew-like. I needed more than a litre of vegetable stock to thin it out, far more than the "bit" you're advised you might need. I won't make this again.

  • Smoky fish and potato chowder

    • ddutton848 on June 11, 2017

      We loved this! We made a few changes based on what we had on hand. Used pollock in place of hake for the fish, Yukon Gold potatoes from our CSA in place of fingerlings, 2% milk in place of whole, and chicken stock in place of fish stock. We also did not pour off the bacon fat (didn't have much), but just added 1 T of butter to the bacon fat before the leeks went in, because extra smoky bacon taste is not unwelcome in our house. It was excellent! Served with the Rye Cheddar biscuits as suggested. Husband rated the meal 'incredibly satisfying'.

    • sosayi on August 16, 2017

      Absolutely delicious chowder! Only changes: using (3) cups of homemade fish stock, not (2) and (1) of water; not pouring off the bacon fat (there really wasn't that much); cutting the fingerlings smaller than she called for (which allowed them to cook more quickly than 25 minutes and also fit on a spoon better); adding a few cloves of garlic. I'll definitely be making this again and again. Super simple and full of flavor. Oh, we used halibut!

  • Mexican tortilla soup with avocado and chipotle

    • Zosia on September 01, 2017

      This had good flavour for such a quick cooking soup. With only the chicken meat from a cooked thigh, I was quite short on that ingredient so added cooked black beans for a bit more substance. I also used grated garden fresh Roma tomatoes instead of canned.

    • BethNH on April 02, 2017

      While my husband unpacked the groceries I started this soup for lunch. From start to finish the entire process took about 35 minutes - well under the 45 minutes stated in the recipe :-) Once I got the onion, poblano pepper and jalapeno in the pan, I was able to chop the rotisserie chicken. I broke up the tomatoes as I put them in the pot. As everything simmered I made the homemade tortilla strips and cut up avocado and cilantro. The only deviation I made from the recipe is adding a jalapeno and smoked paprika when I realized I forgot to buy chipotle in adobo. The soup would have been better with the chipotle in adobo but that would have meant waiting for another day. Even with this substitution, the soup was very flavorful and delicious. I'd definitely make it again.

  • Spinach salad with chickpeas and sweet potatoes

    • Lepa on July 17, 2017

      We liked this. It was easy to pull together. I loved the contrast of the sweet potatoes and carrots with the texture of the spinach and the garlicky dressing pulling it all together.

  • Niçoise salad with basil anchovy dressing

    • Lepa on March 27, 2017

      I made this with fresh poached tuna. I omitted the radishes/cucumbers but added hard boiled eggs. It was lovely and easy. I will definitely make this again!

    • pistachiopeas on June 28, 2017

      This is my new favorite Nicoise recipe. The dressing is absolutely delicious.

    • mrshalf on November 01, 2017

      Awesome! We love this. I make the potatoes and green beans with the dressing quite often as a side dish.

  • Escarole salad with crispy pimentón chickpeas and a runny egg

    • ellencooks on November 15, 2017

      My canned chickpeas didn’t crisp but still tasted good. I’ve had similar recipes that were good, as this was. Repeatable but not spectacular.

  • Roasted cauliflower salad with chickpeas, tahini, and avocado

    • Emily Hope on March 24, 2017

      We totally loved this salad--it has a lot of variety in textures and flavors, with something new going on in every bite. I especially loved the dressing and can see using it for other things (poached chicken, kale salad...) I did change a couple of things: left the chickpeas out of the dressing (forgot to add them), used mixed salad greens instead of watercress, as that's what I had (I think next time I'll try arugula instead), and left out the sesame seeds. Still good! I will say that, even with the chickpeas and a piece of toasted bread on the side, it didn't seem very substantial--next time I might add a soft-boiled egg.

  • Horta salad with feta and olives

    • Lepa on April 18, 2017

      We weren't crazy about this dish. It was too lemony. I think I would have liked it better if it had deeper flavors, perhaps if it was sauteed in anchovy first? I don't think we will try this again.

  • Burrata Caprese with peaches, tomato, and basil

    • Lepa on September 12, 2017

      This was okay but I didn't love it. The concept is lovely but the pesto wasn't creamy enough. If I made it again, I might add nuts to the pesto.

    • lhkelsey on July 30, 2017

      This was delicious!! Perfect summer salad.

  • Roasted winter vegetables with herbed buttermilk dressing

    • lou_weez on August 30, 2017

      This was nice, nothing mind-blowing. I added a boiled egg to everyone's plate for bulk and protein. Probably should've added some boiled rice too as it was a smallish dinner.

  • Pea pesto with ricotta

    • Rachaelsb on November 19, 2017

      Yum! Reallly fresh recipe that is great for crowd as appetizer. Serve either with crackers or pita chips.

  • Israeli beet labneh

    • Lepa on April 18, 2017

      I made this for my book club and it received rave reviews. The flavors were interesting and the jalapenos added a nice kick. Excellent with the recommended wasa crispbreads, which I don't normally like.

  • Homemade seedy crackers

    • raybun on June 22, 2017

      I would never have considered making crackers before I saw this recipe. They took 5 minutes to make, and 15 to bake. They had a great texture and flavour, with no gmo's or other hidden ingredients store bought ones often hide. I cut them as soon as they came out of the oven as I thought it would be tricky once they hardened but I managed to cut them in half when cold too, without breaking them.

  • Tomato salad with herbs, shallots, and lime

    • Frogcake on June 26, 2017

      We loved this dressed up tomato salad! I used heirloom tomatoes as suggested, which made for quite a pretty and scented platter with the torn herbs. The shallots pickled in lime juice were a very, very tasty new addition to an otherwise simple salad. I drizzled blood orange scented olive oil on the salad.

    • Astrid5555 on September 03, 2017

      So good, the shallot-lime addition is just delicious! Perfect for the last summer tomatoes.

  • Pan-fried asparagus with lemon zest

    • caitmcg on April 04, 2017

      This was very nice (you can't go wrong pairing asparagus with lemon and garlic), and very fast, but a bit of a PITA. I used a larger skillet than the 10-inch one Clark specifies for my pound of asparagus but found the spears were still too tightly packed to move by shaking (per the recipe), nor were they easy to turn as the browned in the fast time they cooked over high heat.

  • Green beans with caper vinaigrette

    • Jane on August 07, 2017

      This is a great, simple but flavorful treatment of green beans. I served it with Anchovy salmon with chive butter which worked well.

    • Zosia on July 16, 2017

      Simple and lightly dressed but with lots of flavour. I served them with the herby Parmesan dutch baby from the same book.

    • Lepa on July 09, 2017

      This was a nice, easy green bean dish. Perfect with salmon!

  • Smashed Sichuan cucumber salad

    • raybun on June 09, 2017

      I bypassed the smashing step and just sliced the mini cucumbers I had. The sharp rice wine vinegar dressing with ginger garlic & chilli went very well together with the ginger pork meatballs from the same book, served with coconut rice.

    • clcorbi on April 15, 2017

      This was edible, but really not good enough to make it again. I don't really know why I thought I'd enjoy it more than the many excellent cucumber salads from Dunlop's books. The flavor was too mild, other than the slices of red chile, which were too assertive to me and felt sort of out of place.

    • Delys77 on April 12, 2017

      I wanted to like this but I found the cucumber just gave off so much water that the dressing didn't get a chance to permeate the dish. It was ok, but not a repeat for us.

  • Rye and cheddar biscuits

    • Lepa on September 16, 2017

      These were delicious. We ate them slathered with butter with potato leek soup and they transformed a simple meal into an extraordinary one.

  • Coconut rice

    • Lepa on June 06, 2017

      This is easy and the result is very rich and satisfying. We ate it with tofu with garlicky peanut sauce (from Clark's In the Kitchen with a Good Appetite) and gingery stir-fried broccoli. The rice was fabulous with the peanut sauce.

    • raybun on June 09, 2017

      This was very good! The coconut flavour really comes through. It went very well with the ginger & pork meatballs from the same book.

  • Skillet brown-butter cornbread

    • Lepa on September 07, 2017

      This cornbread was custardy and luscious- one of the best I've had!

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Reviews about this book

  • Simply Recipes

    These recipes are the ones you want to make at home—unfussy, colorful, healthy skillet dishes, pizzas, quesadillas, chilis, sheet-pan dinners and salads, with flavors from around the world.

    Full review
  • Food52

    How to participate in Food52's August 2017 Cookbook Club featuring this book. 7 recipes to get you started.

    Full review
  • What's Gaby Cooking

    It’s loaded with over 200 recipes that will change your dinner game for sure...it’s perfect if that’s not enough inspo for dinner I don’t know what is!

    Full review
  • ISBN 10 0553448234
  • ISBN 13 9780553448238
  • Published Mar 07 2017
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

From Melissa Clark, the New York Times bestselling author and one of the most beloved food and recipe writers of our generation, comes a comprehensive and practical cookbook. With more than 250 all new recipes and abundant four-color photography, these inherently simple recipes make for the kind of easy cooking that can turn anyone into a better and more confident cook.
 
Dinner is all about options: inventive, unfussy food with unexpected flavor (and plenty of make ahead ideas, too): a sheetpan chicken laced with spicy harissa; burgers amped with chorizo; curried lentils with poached eggs, to name a few. Here, too, are easy flourishes that make dinner exceptional: stirring charred lemon into pasta, tossing a Caesar-like dressing on a grain bowl, adding fresh ricotta and demerara sugar to stovetop mac and cheese; lavishing a dollop of chili paste just about anywhere. 
 
Clark’s mission is to help anyone—whether a novice with just a single pan or the experienced (and, perhaps jaded) home cook, figure out what to make any night of the week, without settling on fallbacks.  Each recipe in this book is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone or sit with just a little something else, such as green beans with caper vinaigrette, a citrus salad with olives, coconut rice, or skillet brown butter cornbread. Or maybe all you need is some baguette and the simplest green salad.  
 
Dinner has the range and authority—and the author’s trademark warmth—of an instant classic.


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