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Cravings: Hungry for More by Chrissy Teigen

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Notes about this book

  • EmilyR on October 26, 2018

    The Target edition of this book has 3 extra recipes : Spicy salt & sugar fruit sprinkle, Corn fritters with spicy buttery maple syrup, and Sweet & spicy roasted pumpkin seeds.

Notes about Recipes in this book

  • French toast with whipped honey ricotta topping

    • anya_sf on September 27, 2018

      Half the ricotta topping was enough. Dipping the bread for 10 or even 30 seconds per side might be long enough for a very light, absorbent bread, but not for the denser, day-old challah I used. I ended up soaking the slices for 2 minutes per side and they still were dry in the centers, although nothing some syrup couldn't fix. Next time I would slice the bread into 1" slices instead of 2". The flavors were fantastic - I'd eat the ricotta on its own, and the honey butter syrup was so good no one asked for maple syrup instead.

  • Blueberry cream cheese pancakes

    • anya_sf on September 29, 2018

      Note that only half the melted butter goes in the pancake batter. The cream cheese bits stuck together when added to the batter, so I ended up with some pancakes with massive cream cheese boulders and the pancakes at the end hardly having any cream cheese. Next time I would (1) use half the cream cheese; (2) cut the cubes slightly larger (just so there aren't so many to individually pick apart), making sure to separate them all before freezing, so that they remain distinct in the batter. My family preferred to double the blueberries in the pancakes, rather than sprinkle some on top. Topping these with butter seemed superfluous, given the cream cheese bombs, but the graham cracker crumbs were a nice touch. You will not need lunch after eating these.

  • Crispy Parmesan waffle breakfast

    • Tweedles81 on September 29, 2018

      This was delicious! It was refreshing to have a savory waffle. Definitely make the spicy syrup. We served this with over medium eggs and oven-cooked bacon as suggested. My daughter asked if I can make these every day, so this recipe will be repeated in our house!

  • Buttermilk-chive biscuit breakfast sandwiches

    • southerncooker on September 30, 2018

      These biscuits were so good with the slow scrambled eggs and sauteed arugula and onions. I used biscuit cut ham instead of Canadian bacon and added cheese to my boys sandwiches and left the arugula and onions off theirs. We were all happy with our breakfast.

    • Cooks0308 on December 30, 2018

      Good biscuits!!!

  • Slow-scrambling eggs

    • southerncooker on September 30, 2018

      I was afraid these would get to done for my liking but they were delicious. I did cook son and hubby's a bit longer than mine since I like soft scrambled eggs.

  • Buttermilk-chive biscuits

    • southerncooker on September 30, 2018

      Easy to make using the food processor to start off.

    • dprostrollo on October 05, 2018

      I have a convection oven so I'm no stranger to amending baking instructions to suit my oven but I think this one will take some fiddling. I amended the oven temp to about 190c and kept an eye on them but when they looked visually golden and crispy they were still raw in the middle. The flavor is great and the rise was fantastic, so I think I'll try these again but I'll lower the oven temp to about 150c (fan assisted) and see if a cooler, longer bake helps in my oven.

  • Black bean & mushroom enchilada casserole

    • anya_sf on September 27, 2018

      I cheated and used a 12 oz jar of tomatillo salsa - poured all of it over the enchiladas. Made the filling a day in advance so the enchiladas were a quick and easy weeknight dinner. I wasn't sure the eggs would add much to the dish, but they actually really complemented the enchiladas well.

  • Pepper's garlicky bacon scramble

    • anya_sf on January 18, 2019

      We had this for dinner (with bread and salad), so I increased the quantities by 50%. I cooked the bacon crispier, removed it, and drained a bit of the grease (there was a lot) before cooking the shallots. I'd never had garlic in scrambled eggs and loved it.

    • southerncooker on October 21, 2018

      I used thick cut black pepper bacon in this recipe. Son and I enjoyed the bacon and garlic in this. It was a nice accompaniment to the Cheesy Spicy Breakfast Hash p. 39 For some reason hubby didn't care for them.

  • Avocado with toasty crumbs

    • BeckyLeJ on October 20, 2018

      A super easy twist on avocado “toast.”

  • Everything bagel cream cheese breakfast bake

    • southerncooker on December 26, 2018

      This was delicious. Made for part of our Christmas 2018 morning breakfast. Only complaint son said he'd like it better without the onions.

  • Egg-mozzarella ham cups

    • Zosia on October 15, 2018

      Fun presentation and quite quick to put together, especially if you've made the pesto in advance (or used store-bought as suggested). I realize as I'm writing this that I forgot the breadcrumbs...they weren't missed. This was a very popular dish at a recent family brunch.

  • Cheesy polenta with mushrooms

    • southerncooker on November 23, 2018

      I used the option of cornmeal for this and son and I loved it. Loved the combination of Parmesan and mozzarella for the cheese. Hubby said he would rather have it with grits so I may try that next time. I used baby Bella mushrooms instead of white and did an over easy egg on mine. Son had black pepper bacon with his instead of an egg. I'll be making this one again. Delicious!

  • Fluffy popovers with melted Brie & blackberry jam

    • anya_sf on October 04, 2018

      Despite liberal buttering, the popovers stuck to the muffin cups, but I was able to get them out with a knife. Be warned that if you put the brie in the popovers as directed, the cheese may ooze out the bottoms. The combination of flavors was great! A simpler, less messy version would be just to melt brie on toast and top it with jam.

  • Blackberry jam

    • anya_sf on October 04, 2018

      Easy method, but the jam wasn't remotely thick after 20 minutes. I cooked it 10 min longer, but it never really thickened. Still, it was very tasty. You have to be OK with lots of seeds though.

  • Cheesy spicy breakfast hash

    • anya_sf on October 08, 2018

      Good, basic hash recipe. Parcooking the potatoes in the microwave worked well. I accidentally peeled them, but it's nice to know you don't have to. They don't get really crispy at the end due to the broth. Omitted the jalapenos since my son doesn't like spicy; my husband and I added hot sauce to our plates. Topped with Mexican cheese blend - really, any cheese would work - it's hash, so use what you have on hand.

    • dprostrollo on October 05, 2018

      Very tasty, simple hash. I made this without the cheese (just too lazy to get the grater out) and it was a really lovely accompaniment to the buttermilk biscuit sandwiches. Will make again!

    • southerncooker on October 21, 2018

      These were really good. The broth cooked off so the potatoes got a nice crisp on them. Instead of the runny fried eggs I served it with the Garlic bacon scrambled eggs also from this book. Made a delicious after work supper with some buttered toast.

    • averythingcooks on December 16, 2018

      The end result was a tasty side dish beside grilled steaks. However, it did take me a longer cook time and more broth than called for.......& I'm not sure why. I opened a bag of small red potatoes and realized they were REALLY mini which is why I tried this recipe. I halved them and microwaved them for the time called for and then proceeded in a cast iron skillet. I added additional broth twice to cook the potatoes through before they finished in a drier pan. The resulting mix was a really flavorful and creamy mix ......not really crisp but still good. If I try again, I will microwave the potatoes much longer.

  • Salted maple granola

    • ellencooks on March 05, 2019

      This is excellent! I've made a lot of granola over the years and I really liked the texture of the batch I made last night. It's just the right amount of crunch without being dry. The mixture of nuts is very tasty as well. I used melted coconut oil, one of the options and think that added a lot.

    • Rradishes on December 03, 2018

      Yuum. Not too sweet, slightly salty and maple adds an interesting note. Definitely will be my go-to granola recipe. Made a full batch thinking it would be too much, but it disappeared in a matter of few days.

  • Lazy shrimp & pork "wonton" soup

    • Zosia on March 12, 2019

      Excellent meatballs and very flavourful soup. I used dried egg noodles and stirred several handfuls of baby spinach in at the end.

    • southerncooker on September 30, 2018

      I made seven balls instead of four, omitted the cilantro since hubs and son don't like. Also forgot to add more green onions for garnish but this still made a quick and easy supper. I did mix my ball ingredients the night before to make faster after work. I had a little trouble with my wonton strips sticking together even though I added a few at a time and stirred between additions.

    • anya_sf on October 24, 2018

      I made eight meatballs instead of four, which wasn't really extra work and enabled the meatballs to cook faster. I added sliced baby bok choy and peas to make this a meal. The wonton strips stuck together a bit, but they cooked fine anyway. This soup is pure comfort food, like chicken soup but more flavorful. Would make again.

  • Creamy tomato soup with peppery Parmesan crisps

    • Rradishes on December 03, 2018

      This was nice, solid recipe but nothing mind blowing. Hits the spot with some grilled cheese.

    • stef on October 13, 2018

      Made this soup in instant pot. 10 minutes, quick release. I had 2 cups of cooked chickpeas so I added them before blending. You really wouldn't need cream but I had some so I added it. Parmesan crisps add nice touch.

    • Cooks0308 on December 06, 2018

      Tasty and quick soup. I would probably cut back a little on the cream next time and I bet it would still be good!

    • southerncooker on September 30, 2018

      Delicious, quick and easy supper. I used shredded cheese instead of grated and they didn't get quite as crisp as I would have liked. Also they were a bit on the salty side. Next time I'd grate the cheese finer. We ended up eating the soup with grilled cheese sandwiches which was delicious.

  • Parmesan crisps

    • southerncooker on September 30, 2018

      These were good but next time I'll grate the cheese instead of using shredded since they weren't quite as crisp as they should have been. Also they were a bit salty.

  • Parmesan minestrone with chili mayo toasts

    • southerncooker on September 30, 2018

      Daughter and I loved this soup. The cup of parmesan really adds flavor. I used Ditalini since that's what I had on hand. I used more than called for since I had a little over a cup instead of the 2/3 called for and just dumped in what I had.

    • anya_sf on October 10, 2018

      Makes a big pot of soup, but the soup isn't heavy. We all had seconds. I added a parmesan rind during simmering to add more cheesy flavor. We topped it with even more parm. Easy, good comfort food. Would make again. The toasts were addictive.

    • BeckyLeJ on October 20, 2018

      This was super easy and really tasty. The Toasts are fabulous! They make the meal, in my opinion!

  • Chili mayo toasts

    • BeckyLeJ on October 20, 2018

      Oh, I loved these. I did make the chili oil, it was easy and I can see using it on some other things (my husband really likes it and douses egg rolls with it).

    • anya_sf on October 10, 2018

      I also used store-bought chili oil. I loved these toasts. They were too spicy for my son, so I just made olive oil toasts for him. Made them in the toaster oven.

    • southerncooker on September 30, 2018

      Delicious with the Parmesan Minestrone. Instead of making the chili oil from the book I used some store hot chili oil.

  • Bacony clam chowder

    • southerncooker on October 16, 2018

      I used mushroom broth instead of vegetable broth. The cayenne, although a small amount, gave it a nice little kick. This was a delicious version of clam chowder that hubby, son and I all enjoyed on a rainy night.

    • Jaydit on February 24, 2019

      I made this yesterday and it is the Bomb...clammy, bacony, creamy! I added Better Than Bouillon clam base, to the water...rather than veggie broth, and adjusted the amount of salt. I like that this is rather Soupy, rather than Thick....it's good for crumbling crackers...Don't forget the Hot Sauce...

    • stef on February 12, 2019

      This was a delicious clam chowder nicely seasoned. I added some frozen corn at the last minute. Next time I will add less cream because it was very rich. Just the thing to have while there's a snow storm outside.

    • anya_sf on October 01, 2018

      I used chicken broth instead of vegetable, and water to make up the missing liquid. I wasn't sure I'd need the full 1 1/2 tsp Kosher salt, but I did. My husband and I liked the hint of spice, although our son would have left it out. But we all enjoyed the soup very much.

  • Carrot coconut soup

    • anya_sf on March 09, 2019

      Loved this soup. Substituted grated lemon zest for the lemongrass and pureed it with everything else. Served with (bottled) chili oil and cilantro.

    • dprostrollo on October 15, 2018

      This soup was spectacular. The creaminess of the coconut milk really made the soup. Will definitely be making again.

    • stef on October 31, 2018

      I made this in my instant pot. Sauteed onions added the rest of the ingredients. 20 minutes high pressure quick release. Wasn't quite sure how to handle the lemongrass. She says to follow preparation on page 99 which is to finally chop it and then in recipe to remove it. I zapped everything with my immersion. Chilli oil adds a nice touch. Will repeat

    • averythingcooks on September 29, 2018

      I've made good carrot soups and some not so good BUT this is really delicious. I did not have sweet Thai chili sauce (although I chose this partially because I was positive I did!) but a good squirt of siracha went in.....I was prepared to add a little honey for the "sweet" part but it didn't need it. The coconut milk added great flavour and creaminess and I will be making this again.

  • Cool Ranch taco salad

    • Zosia on November 02, 2018

      So easy and so good. My family and I have never had a taco salad and we loved this. I made half the dressing and minor ingredient substitutions (cherry tomatoes for beefsteak, green onions for red etc) but otherwise followed the recipe.

    • hirsheys on March 21, 2019

      I really liked this, too! I agree that this is a very good beef taco mixture and the dressing was yummy! I'm excited to eat the leftovers for lunch tomorrow. (I also reduced the cayenne - mine is very spicy...)

    • BethNH on February 28, 2019

      I'm almost embarrassed to admit how much we enjoyed this. I used canned corn which charred nicely in the skillet. The taco spice had a really nice kick to it and tasted so much better than the stuff in a package and better than the homemade taco mix I've made in the past. Half a recipe of dressing is definitely more than enough. The dressing was so good that I'd make it on it's own just to have with a tossed salad. Cool Ranch Doritos were perfect alongside. My husband, who always appreciates my cooking, immediately said he wanted me to make this again.

    • southerncooker on September 30, 2018

      This one has an unusual dressing for a taco salad and doesn't call for cheese. It uses Cool Ranch Doritos hence the name. Daughter and I love cheese and I've never had a taco that didn't contain cheese but it really works without the cheese and other ingredients. I used frozen corn and charred in pan per instructions in book. My daughter said she'd eat this with me again anytime I want to make it.

    • anya_sf on September 27, 2018

      Definitely spend 30 seconds making the dressing rather than buying sickly-sweet bottled Catalina. Half the dressing was enough for the salad. I reduced the cayenne in this and the taco seasoning since my son doesn't like too much spice. Used frozen corn, which charred nicely in the skillet. Substituted ground turkey for beef. This may be the first time I've purchased Cool Ranch Doritos, but they definitely were perfect in this salad. I thought I'd miss the cheese, but didn't. My family loved this so much that I'm ashamed to say 3 of us devoured the whole thing.

  • Roasted carrot & avocado salad with lime dressing

    • anya_sf on October 22, 2018

      I doubled the lettuce since there was plenty of dressing. The roasted carrots were sooo good using fresh baby carrots - the sweetness of the carrots balanced the slight heat from the cayenne. The overall combination of ingredients was great.

  • Goat cheese Niçoise with crispy olive oil toasts

    • anya_sf on September 30, 2018

      I had never thought to use fish sauce in salad dressing, but it was delicious here. I used romaine lettuce, since that's what I had on hand. Cooked the green beans for 5 minutes since they were thicker and I don't like them crunchy. Used my usual method for eggs instead of Chrissy's (put eggs in water, bring to a boil, turn off heat and let sit covered for 8 minutes). Didn't make the toasts since I had a fresh baguette. This salad has a nice combination of flavors that you can easily adjust to your own preferences.

  • Asian pear & avocado salad

    • anya_sf on October 27, 2018

      Half the dressing was plenty. I left out the basil (ran out) and red onion (don't care for it). The dressing is strongly flavored and quite tangy, but the sweet Asian pear and creamy avocado really balance it. This salad makes a nice side dish or lunch, or main course with chicken or shrimp.

  • Sesame ginger dressing

    • anya_sf on October 27, 2018

      I made a half recipe in a mini food processor and recommend using that or a blender unless you don't mind chunks of ginger and garlic. The dressing is very good, but strongly flavored. I think it would also be good on noodles.

  • Roasted butternut squash & pomegranate salad with garlicky honey-Dijon dressing

    • anya_sf on October 08, 2018

      I only made the dressing (used it on plain greens), but it was really good.

    • anya_sf on October 14, 2018

      This time I made the whole salad and it was delicious. Omitted the cayenne from the squash as we didn't want it spicy, and omitted the red onion. Tossed the arugula with half the dressing. Great combination of flavors. Topped with grilled chicken for dinner.

  • Tangy herb-sesame slaw

    • southerncooker on October 21, 2018

      My daughter and I enjoyed this slaw. I did think it needed a pinch of salt after tasting so I added that. We're not big on mint so I omitted the mint.

  • Jalapeño Parmesan-crusted grilled cheese

    • southerncooker on October 10, 2018

      My jalapeno was super spicy but this was still very good. Son sliced the jalapeno really thin for me. He can stand more heat than I can and he really loved these. Hubby said make him a plain grilled cheese please. He used to love spicy food but some of his meds won't let him tolerate it much anymore. I made tomato soup to go with the sandwiches. I did use sourdough bread.

    • Zosia on October 15, 2018

      The crisp Parmesan crust that formed ensured that these sandwiches were like no other grilled cheese I had ever made. They were enjoyed with and without the jalapenos and I was happy the method worked using mayonnaise instead of butter.

    • stef on October 27, 2018

      Do use a non stick skillet. I tried making it on my oven grill and the cheese stuck to it. Parts of it was delicious

  • Grilled pork bánh mì sandwiches with quick pickles

    • stef on March 01, 2019

      This was a great hit. Sugar came thru even though I deducted both white and brown by half. Definitely will make again

    • averythingcooks on February 07, 2019

      Oh wow - I am licking my lips while eating this!!!! The pork tenderloin / marinade combo is fantastic! 3 small modifications ( I know - here it comes ) included adding matchstick carrots to a scoop of existing pickled red onion / brine from my fridge (Chef at Home recipe for the Canadians ) during the marinading time, no cilantro for this soap taster and I did use our favorite Costco rectangular ciabatta bun in place of a "squishier" one. I am sitting alone in my house and just announced to the cat and chocolate lab that "this is totally delicious!"

    • southerncooker on October 27, 2018

      This sandwich was amazing. I know I'll be making these again. Son doesn't like much cilantro but can stand a little, so he just added a few leaves on his. He said he could eat anything on a toasted baguette with mayo and Sriracha after trying this. We got the take and bake baguettes from Aldi which were perfect for this. Son couldn't stop snacking on the quick pickles while we were making the sandwiches. Need to double the recipe for those next time. I made the quick pickles the day before and marinated my pork for about 4 hours.

  • Sweet & spicy peach & Brie grilled cheese

    • BeckyLeJ on October 20, 2018

      These were super gooey and tasty. I do wish I’d used more of the chili sauce, I went light on it thinking it might be too sweet with our peaches.

  • Cheesy knife-&-fork meatball subs

    • southerncooker on October 06, 2018

      Took about an hour to cook but delicious. Had a lot of sauce left over and a couple meatballs. I froze it and it will add some more meat and maybe some mushrooms, and serve it over spaghetti for our supper one night next week. Son said the meatballs were even better than Subways.

  • Pulled BBQ chicken sandwiches with pineapple slaw

    • averythingcooks on December 05, 2018

      I made the pulled chicken for sandwiches on toasted ciabatta buns with melty provolone - delicious ! I did add a palmful of chili powder to the sauce because we like things with some heat . I did not make the coleslaw this time ........and though I would probably skip the pineapple , we did miss the tangy freshness of the salad. A definite do again !!

    • sstyles on January 05, 2019

      This was really great. I accidentally only added 1 tbsp of sugar but it was sweet enough for me anyway. Will definitely make again.

    • dprostrollo on October 15, 2018

      This was really tasty. Not overly sweet like some BBQ pulled pork (or fill-in-the-blank meat) recipes can be.

  • Crispy bacon & sweet pickle patty melts

    • anya_sf on October 08, 2018

      Used 3 thick slices bacon, only a dash of cayenne (my son doesn't like spicy - and we couldn't taste it in the burgers), and formed 3 larger patties instead of 4. Shaped them earlier in the day and refrigerated. Saved the bacon grease and cooked the patties in that. After cooking the patties, the pan was pretty dirty, so I used a clean pan for the bread. We loved these! I'm not a fan of American cheese, but wanted to try it here, and it was good, but next time I'll use cheddar.

    • southerncooker on September 30, 2018

      I was a little afraid of the sweet pickle relish in this one since son doesn't enjoy sweet relish but he said it was good in these. We also enjoyed the heat from the cayenne. This was like patty melt meets grilled cheese and it works.

  • Philly French dip sandwiches

    • southerncooker on October 22, 2018

      This was a super tender French Dip due to the New York Strip. I was skeptical about the cheese dip but it was a tasty addition to a French dip sandwich.

  • Grilled Thai-glazed chicken wings

    • Rradishes on December 03, 2018

      This was very good, but the flavor of the marinade didn't come through as much as i wanted. Marinated wings overnight. Definitely delicious, but might simplify next time.

  • Mushroom & crispy shallot nachos

    • BeckyLeJ on October 20, 2018

      Loved these! The mushrooms were spicy and flavorful. I didn’t even miss the meat!

  • King's Hawaiian pull-apart bacon grilled cheese

    • southerncooker on December 26, 2018

      Part of our Christmas Eve appetizers 2018. Bit hit. We did use the optional bacon.

  • Crispy potato smashies

    • anya_sf on November 02, 2018

      The potatoes were mostly cooked after 10 minutes in the microwave except a couple in the middle; probably better to stir them after 5 min. Two tablespoons of oil is enough to coat the baking sheet. The salt and pepper quantities assume much of the seasoning won't stick to the potatoes (i.e., there's extra) so don't do like I did and dredge the potatoes in the leftover seasoning or they'll be too salty. A fantastic way to cook new potatoes - will make again!

  • Crispy Buffalo smashies

    • Jviney on February 05, 2019

      These were excellent and completely worth the effort. Loved them.

  • Crispy-coasted oven-roasted sweet potato wedges

    • Zosia on October 16, 2018

      I used a Cajun spice blend so the flavour profile was a little different but they were still very tasty and the coating was crisp, even with cornstarch. They were already nicely browned after only 8 minutes, so I baked another 8 min on the second cut side, and an additional 4 on the skin side. They weren't as soft as described, but like southerncooker, it's the way I prefer them. I served them with the Shake & Bake chicken from the same book.

    • southerncooker on October 04, 2018

      Crispy and delicious but soft in the middle. I actually like mine a little firmer in middle but the crispy makes up for the softness. Don't judge, I dip mine in ketchup.

    • BethNH on March 04, 2019

      I'm not really a fan of sweet potatoes but my son is. I made these to serve with the shake&bake chicken from the same book. I didn't find that they ever got crispy - even with extra time in the oven. I would have enjoyed them more if they had been more crispy. My son and husband thought they were very good.

  • Salt-&-vinegar baked fries

    • southerncooker on October 28, 2018

      Family loved these and so did I. We even liked them better than the ones I made from Nigella's last cookbook and we loved those too. You could taste the vinegar more after they had cooled off a bit. Tablespoon of oil per pan would have probably been enough though. I used olive oil instead of vegetable oil.

    • anya_sf on October 08, 2018

      I made 2 lbs potatoes for 3 people, which was a generous amount. I still baked them on 2 sheets so they would not be crowded, but did not need a full 2 Tbsp oil on each. Par-cooked them earlier in the day and baked at the last minute. They were very good, but I don't think any baked fries will be as good as fried. The vinegar wasn't noticeable in the baked fries.

    • Jviney on February 05, 2019

      I made these three times in two weeks...rave reviews every time. Once, sadly, my husband and I ate the whole three pounds ourselves.

  • Crispy shallots & shallot oil

    • BeckyLeJ on October 20, 2018

      Super quick and easy, will absolutely be using these on a variety of dishes. Watch them, though, she warns they burn easy and they really do especially if you do a smaller batch.

  • Golden onion rice pilaf

    • anya_sf on October 08, 2018

      I used jasmine rice. The thing I dislike about this type of rice pilaf is that the rice is always mushier than I prefer. However, it was extremely flavorful, and went very well with the parmesan chicken breasts and spinach. Don't skip the lemon, especially if you're making the chicken and spinach; squeeze the juice over everything.

  • Jalapeño-cheddar corn pudding

    • averythingcooks on December 05, 2018

      I so wanted to love this! It was easily halved and it was the first time I've made a so-called "corn pudding". I used 2 small cobs of fresh corn ( instead of 1 medium) which maybe contributed to excess liquid in the bottom of the casserole dish. Also, next time for sure I will add additional hot peppers and use a more assertive cheddar. We did like it but I want to tweak some things next time.

  • Sautéed spicy asparagus

    • anya_sf on February 15, 2019

      I used 2 bunches of asparagus, but kept the other quantities as stated, except only 1/4 tsp red pepper flakes as I didn't want it too spicy. However, the smoked paprika must have had a kick because the heat was noticeable - too spicy for my son. My husband and I liked it a lot though.

  • Kung pao roasted broccoli

    • southerncooker on October 14, 2018

      While this had a good flavor it was a bit overwhelming to me. It was probably my fault though since I used about a pound of broccoli instead of 2 pounds and should have halved the sauce. Also it was salty and most of the ingredients in the sauce were a little sodium heavy I should have just omitted the salt.

    • anya_sf on November 07, 2018

      I think I used about 2 lbs broccoli (didn't weigh it) - 2 big stalks. I also roasted 1 lb tofu which I added to the broccoli and sauce. I reduced the vegetable oil to 2 Tbsp on the broccoli and 1 Tbsp in the sauce. Served over rice, the amount of sauce was perfect for the broccoli plus tofu. Delicious!

    • BeckyLeJ on November 04, 2018

      This was super tasty. I too used less broccoli and did find it to be a bit overwhelmingly saucy. Next time I’ll serve it over rice!

  • Pad Thai carbonara (bacon & egg pad Thai spaghetti)

    • saregama on March 02, 2019


    • BethNH on March 10, 2019

      My takeaways: 1. When opening a bag of Thai chile powder do not do so with your teeth. Use some damn scissors like a civilized person. My lips were burning for hours. 2. This was my first time making any kind of carbonara and I had read many stories of scrambled eggs. I tempered my eggs with a couple Tablespoons of hot pasta water and had no problems. 3. We all liked this but had some reservations. My son said he'd eat it again but he wouldn't request it. My husband liked it well enough to take the leftovers for lunch today. I wasn't so certain I liked the sweetness of the sweet soy sauce. There is sugar added to many of the Asian recipes I make but this is the first time the sauce ever tasted sweet to me.

    • anya_sf on October 03, 2018

      This is a mashup of two of my favorite dishes: pad see ew and pasta carbonara. I used extra broccoli and two of us ate the whole thing for dinner. I cooked the scallions because I don't care for them raw. Quick, easy, and good. We liked it with sriracha for more spice.

    • anya_sf on October 04, 2018

      Chrissy did not provide much help in identifying "liquid soybean paste". I googled it and figured that it's probably something like Healthy Boy Brand Soybean Paste, which is yellow and comes in a glass bottle.

  • Crispy rice salad with fried eggs (Khao tod)

    • saregama on March 02, 2019


  • Thai fishcakes with spicy peanut sauce

    • stef on October 23, 2018

      I made the spicy peanut sauce as written. It's good but mine was a bit too thick. For the fish I had tilipia. The changes I made were only 4 tablespoons of cornstarch, omitted the green beans. Next time I'll make thinner patties because they took awhile to cook. We enjoyed it and will make again. Fish was nicely spiced and didn't taste like tilipia.

    • Yildiz100 on March 18, 2019

      I also made the sauce as written and found it too thick, so I thinned mine with a little coconut milk. I wasn't crazy about the sauce. I thought it was pretty bland. Next time I will make the more traditional vinegary cucumber sauce or try some other peanut sauce. The fish cakes were good though, and they helped me to use up some fish that I didn't like very much. They were also surprisingly easy to shape, and fuss free to shallow fry. They hardly absorbed any of the oil and didn't cause the oil to spit much, so no mess.

  • Crab fried rice

    • anya_sf on October 17, 2018

      Frozen (thawed) crab worked fine. I added sugar snap peas and corn, which were good with the crab. Since the rice is just flavored with soy sauce, salt, and white pepper, you'll want to add the chili oil and/or other condiments to season it to your taste. The rice stays soft, since it isn't sauteed in the oil directly, and the soy sauce is added right after. This is so quick and easy to make that I'll definitely make it again, playing around with the seasoning and (as always) adding veggies.

  • Chili oil

    • BeckyLeJ on October 20, 2018

      Another super easy recipe that can be used on a variety of dishes.

    • averythingcooks on December 16, 2018

      I will now be sure to have a small jar of this flavorful oil in my fridge at all times. It ends up being drizzled in / on lots of dishes at varying stages of the cooking process.

  • Red chicken curry

    • averythingcooks on September 29, 2018

      This was a really nice red curry. Instead of serving with rice, I stirred in cooked wide rice noodles ( i.e. Pad Thai type noodles ) before serving. At the end I also added a handful of frozen peas and garnished with green onions. The broccoli was a nice addition but I subbed a chopped sweet potato for the white potato called for. If you are a heat lover ( like us ) you probably have lots of things around / tricks to heat it up to taste. I'm always looking a good one pots that use lots of vegetables (i.e. Sunday fridge clean out) and will certainly make this one again.

    • BethNH on March 10, 2019

      I followed this recipe with only a couple of minor tweaks. I added a couple of Thai peppers with the garlic and ginger as I knew it wouldn't be spicy enough for us without them. Likewise, I also added both chopped and sliced jalapenos to the curry at the end. I chopped the chicken thighs into bite sized pieces before adding them back to the curry and this made eating more enjoyable. I hate how fatty chicken thighs are but they are much less spongy feeling than chicken breasts. It took my potatoes far longer than 20 minutes to become soft. We all enjoyed this comforting spicy meal on a snowy Sunday evening.

    • kmmantz on December 06, 2018

      I was surprised at how mild this was! I like really spicy curry and this did not do it for me. The flavors and combinations of vegetables were excellent, but I will definitely be adding some extra spicy peppers next time.

  • Scallop linguine with Casino bread crumbs

    • anya_sf on October 08, 2018

      Rich and delicious. Watch the salt though. I used panko and liked that the breadcrumbs were extra crispy. There were way more crumbs than needed. Next time I would use more pasta and fewer crumbs. I substituted creme fraiche for the sour cream, since it's heat stable. I served it with plain, blanched sugar snap peas and haricots verts, which helped balance the richness.

    • anya_sf on October 29, 2018

      I made just the cheesy bacon bread crumbs as a topping for baked cauliflower mac&cheese and they were awesome.

  • Sleepytime stew & cream cheese smashed potatoes

    • southerncooker on October 01, 2018

      This was a hit at my house. I scooped out some potatoes for my son in law before adding the cream cheese since he isn't a fan. Never had beans in a beef stew but they were a nice addition. She says white so I used cannellini beans

  • Chicken & dumplings

    • BethNH on November 17, 2018

      I have never eaten chicken and dumplings before so I'm not sure why this recipe called out to me. The dish was easy to make and additional steps could be done while the chicken was cooking or the soup was simmering. Although the recipe takes almost 3 hours most of that is hands off. The result was very good with lots of flavor even with the use of dried herbs My dumplings were light and fluffy but I think I discovered I don't really care for dumplings very much. Because of the potato in the soup it thickened quite a bit overnight despite the fact that I did not save the leftover dumplings with the soup. The leftovers would make great pot pie filling.

  • Cheesy chicken Milanese

    • anya_sf on November 05, 2018

      I thought I pounded the chicken enough, but when I tried to fold the chicken over the cheese, I realized you truly should get them as thin as possible. There is a lot of extra flour, egg, and bread crumb mixture; next time I will use less egg. I wish the recipe specified quantities of salt; I guessed OK, but could have used a bit more. I used toothpicks to secure the chicken, thinking they might fall apart during dipping, but in hindsight don't think that was necessary. Unless your bowls are really wide, plates would work better for the flour and crumbs. The breading turned out amazing - crispy, flavorful, and did not fall off. I wanted more cheese filling. The salad was perfect with the chicken; I used a mixture of mesclun and baby spinach and tossed it with balsamic vinaigrette.

  • Garlic-honey shrimp

    • anya_sf on October 05, 2018

      Quick and easy. I liked it, but didn't love it - but that could be just me. If you're a fan of sweet and spicy, you would probably love this dish. I added some cooked broccoli and sauteed red bell pepper. I didn't use the cornstarch trick, just stirred it into the sauce bowl, no problem (the secret is to stir slowly, not quickly).

    • BeckyLeJ on November 04, 2018

      Super tasty and easy. We served it over jasmine rice. Definitely one I’ll be making again!

    • stef on December 19, 2018

      Nice shrimp dish. The orange sauce has a nice warm feeling without being overpowering. Served with rice and roasted yellow pepper and broccoli. A repeat.

  • Seared steak with spicy garlic-miso butter & same-skillet asparagus

    • anya_sf on November 02, 2018

      I doubled the steak and asparagus, but not the other ingredients, cooked in a 12" cast iron skillet. Used bone-in NY strip steaks. Normally I liberally salt my steak, but with the miso butter, use less salt on the meat. I had to turn up the heat to get the chicken broth to evaporate into a glaze, and even though it was low-salt broth, it ended up fairly salty. One cup of broth was enough for double the asparagus and I think you could use less, especially if you prefer crisp-tender asparagus. Overall, this dish was absolutely delicious!

  • Spicy garlic-miso butter

    • anya_sf on November 02, 2018

      Easy to make and so good. Keep some in the freezer and put it on everything. The miso makes it pretty salty, so use less salt on whatever you're going to put this on. I only used a tiny pinch of cayenne which wasn't really noticeable.

  • Steak Diane with crispy onions

    • anya_sf on February 15, 2019

      I did not make the crispy onions. I used 2 lb beef tenderloin and it needed an extra 10 minutes in the oven to cook to medium-rare. I increased the mushrooms to 1 lb and added some dried thyme to the sauce instead of garnishing with fresh. Fantastic flavor! Everyone loved it.

    • BeckyLeJ on October 20, 2018

      This recipe had a lot of components but it was really good. We used filets for just the two of us - will do less onion next time around.

  • Spice-rubbed Parmesan chicken breasts with garlicky sautéed spinach

    • Tweedles81 on September 30, 2018

      As advertised, this was super easy to make and incredibly flavorful! I loved cooking the chicken in the oven vs. tending to it on the stovetop. I might experiment with the spice blend to switch it up - I will add this to the rotation for easy weeknight dinners! I was not having luck getting the garlic for the spinach to brown on medium low heat, so I had to up it to medium. Otherwise this was an easy dish.

    • anya_sf on October 08, 2018

      Chicken breasts are so large these days, mine took over 30 minutes to bake. I reduced the cayenne so they'd only have a hint of spice. The chicken was moist and flavorful. Super easy - will definitely make again.

  • Garlicky sautéed spinach

    • anya_sf on October 08, 2018

      This is the way I usually cook spinach. You don't need that much oil; 1 Tbsp will do. I use a large nonstick wok or Dutch oven to hold more spinach at a time.

  • Ron's hobo burger dinners

    • southerncooker on October 06, 2018

      These were very good. I don't think I got my potatoes as done as I should have before adding to the packet since they weren't done after 20 minutes in the oven. Also you really need paper thin carrots or they won't be done in 20 minutes either as I discovered the hard way.

  • Sweet miso-butter cod with snap peas

    • anya_sf on January 17, 2019

      I increased the fish and snap peas by 50% to serve 3 people, but did not make more sauce. There was enough sauce for everything, but the sauce is soooo good that you might want more. I used a 12" cast iron skillet, as I don't have a broiler-safe nonstick pan. I don't think you really need nonstick here, since the fish cooks in the sauce. There wasn't enough room for the peas and fish in a single layer, so I moved the fish on top of the peas for broiling. The peas stay fairly crunchy, so if you want them cooked more, simmer them in the sauce for a bit. I used mahi mahi, which worked fine - any firm white fish should work. Super quick and easy if you have miso butter in the freezer (now I need to make more...).

  • Simple skillet broken lasagna

    • anya_sf on September 27, 2018

      I made 1/2 recipe, and 3 hungry people polished off the whole thing. It was delicious! Baked it in a 10.5" skillet so it wasn't super tall, and ended up using 5 oz noodles (half recipe would be 3 oz). I definitely recommend using more noodles than the recipe calls for. Used 1/2 lb ground beef and 2 small chicken Italian sausages instead of ground pork. A casserole would work just fine here - no reason it needs to be a skillet, except perhaps as an excuse to break the noodles into irregular shapes and not have perfect layers.

    • averythingcooks on September 29, 2018

      First of all, like her first book , this book is fun to read and is full of post-its for must-tries! I had a partial tub of ricotta to use up and a 1/2 recipe of this did the job. As always, I added a splash of red wine to the sauce and this time used a mix of hot Italian sausage meat and ground beef for the meat. Also I have a jar of "mixed shape / same cook time" pastas from almost empty boxes that I used instead of the lasagna noodles. Really all that matters is that it was really good that night AND awesome as leftovers!

  • Coconut short rib curry (Beef rendang)

    • saregama on March 02, 2019


  • Sweet soy-glazed pork chops with tangy buttery zucchini

    • anya_sf on October 16, 2018

      I doubled everything (omitted the jalapeno), but didn't need to double the marinade for the pork chops. My store only had thicker (1/2") boneless chops. Next time I will seek out extra-thin, bone-in chops, as I think they'd be more tender. The recipe doesn't say how long to marinate the meat - only while the vegetables are grilling? Mine probably marinated for 45 minutes. The marinade was quite flavorful; I wonder if the meat could marinate longer for more flavor. The recipe doesn't say whether to peel the onion before cooking (I did) and also doesn't say to leave the root end attached or the onion will fall apart - I realize this is common sense, but more of Chrissy's recipes are more helpful in this regard, geared towards beginner cooks. We all enjoyed this dish, and I'll make it again using the correct cut of meat.

  • Shake & bake chicken with hot honey

    • dprostrollo on October 05, 2018

      This was GREAT!... used regular bread crumbs instead of panko, texture was still lovely. Also forgot to marinate the chicken ahead of time so threw it all together in the bag and gave it about 10-15 minutes resting time before carrying on. Still a lot of flavor coming through with the short marinating.

    • stef on October 28, 2018

      This was very tasty but some of the panko crust stuck to the cookie sheet. I think next time I will cover with non stick foil. Family did say it's a repeat and even liked the hot honey

    • Zosia on October 16, 2018

      This worked very well producing a crisp crust even on skinless drumsticks and as the previous reviewer noted, had great flavour even with a short marinating time. I made a small batch of the honey to try but very sweet sauces with savoury foods aren't a favourite here so it was a bit of a miss until I added some lemon juice to it - they liked it! I served them with the sweet potato wedges from the same book.

    • BethNH on March 04, 2019

      I was able to find cornflake crumbs at my local grocery store so used those. The chicken came out nice and crispy with very flavorful crust. It was indeed reminiscent of shake & bake but in a good way.

  • Hot honey

    • southerncooker on October 08, 2018

      This is just honey and red pepper flakes heated up then simmered for a few minutes then cooled down. It was so good on the Shake and Bake Chicken and son said it'd also be good on chicken nuggets.

  • Skillet flatbread

    • averythingcooks on March 12, 2019

      I made these to serve with country captain chicken and they were lovely. The dough was easy to handle (yes - sticky but she warned us) and very silky after the rise. I skipped the rosemary based on our main course and brushed each with melted garlic butter as they came out of the skillet. I guess calling them naan could cause a flurry of "not authentic" comments but with flour, yeast, yogurt, salt and a couple of other store cupboard ingredients they were pretty naan-like (and delicious!) to me.

  • Twitter's (and Uncle Mike's) banana bread

    • anya_sf on January 26, 2019

      My bananas were large, so 5 ended up being enough for 2 cups, although I did have a 6th banana standing by, just in case. I used white whole wheat flour. The bread mixed quickly and easily by hand. It took an extra 5 minutes to bake through. The banana bread was moist and delicious, definitely sweeter and more dessert-like than my usual recipe. My family loved it!

  • Skillet peanut butter chocolate chip blondies

    • anya_sf on September 27, 2018

      I made 1/2 recipe. Mixed the batter one day ahead and refrigerated. Baked in an 8" skillet for 30 minutes - perfect for the smaller pan. I didn't have peanut butter chips so I used all chocolate. The blondies were super rich, sweet, and delicious. Definitely serve with vanilla ice cream to balance the chocolate and peanut butter.

    • southerncooker on October 07, 2018

      They are delicious but very sweet. My family pretty much devoured them though. Great with milk or coffee. We skipped the vanilla ice cream.

  • Three-ingredient chocolate mousse with salty Rice Krispies-hazelnut crackle

    • stef on December 22, 2018

      This was a very nice desert. I was surprised that it tasted like chocolate mousse since it was just chocolate and whipped cream. The crisp rice Krispy crackle was good although it made too much. I froze it for use next time. Instead of hazelnuts I used walnuts.

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Reviews about this book

  • What's Gaby Cooking by Gaby Dalkin

    ...who doesn’t love a little Chrissy action in their kitchen. It’s packed to the brim with pancakes, banana bread, onion dip and plenty of Thai inspired eats from her mama!

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  • Two Peas and Their Pod

    The recipes in Chrissy’s new cookbook really will leave you craving ALL of the things!

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  • The Kitchn

    There's a whole chapter dedicated to the Thai food her mom cooks, which makes the total collection of recipes a little more interesting than the recipes in her first cookbook.

    Full review
  • The Kitchn

    John Legend shares his favorite recipe in Chrissy Teigen's new cookbook.

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  • The Kitchn

    The photos are gorgeous and the recipes are as solid as you'd guess, but what really stood out to me is how funny she is! You guys, I can't name another cookbook that made me laugh out loud.

    Full review
  • The Kitchn

    Remember when Chrissy Teigen, on a quest to perfect her banana bread recipe...now you can get your hands on that mysterious banana bread recipe! Plus a whole lot more where that came from.

    Full review
  • The Kitchn

    If you like "spicy, salty, sticky, crunchy, juicy, oozy" food and Chrissy Teigen's writing style...

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1524759724
  • ISBN 13 9781524759728
  • Published Sep 18 2018
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Cravings: Hungry for More takes us further into Chrissy’s kitchen . . . and life. It’s a life of pancakes that remind you of blueberry pie, eating onion dip with your glam squad, banana bread that breaks the internet, and a little something called Pad Thai Carbonara. After two years of parenthood, falling in love with different flavors, and relearning the healing power of comfort food, this book is like Chrissy’s new edible diary: recipes for quick-as-a-snap meals; recipes for lighter, brighter, healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly. And it will have you hungry for more.

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