Cravings: Hungry for More by Chrissy Teigen

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    • Categories: Breakfast / brunch
    • Ingredients: ricotta cheese; heavy cream; honey; ground cinnamon; challah bread; eggs; milk; nutmeg
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: cream cheese; all-purpose flour; buttermilk; eggs; butter; distilled white vinegar; blueberries; graham crackers
    • Categories: How to...
    • Ingredients: bacon
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: all-purpose flour; buttermilk; eggs; Parmigiano Reggiano cheese
    • Accompaniments: Spicy buttery maple syrup
    • Categories: Vegetarian
    • Ingredients: butter; maple syrup; dried red pepper flakes
    • Categories: Sandwiches & burgers; Breakfast / brunch; Vegetarian
    • Ingredients: onions; baby arugula; eggs; all-purpose flour; butter; buttermilk; chives
    • Categories: Egg dishes; How to...; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; cream
    • Categories: Bread & rolls, savory
    • Ingredients: all-purpose flour; buttermilk; butter; chives
    • Categories: Breakfast / brunch; Entertaining & parties; Mexican
    • Ingredients: onions; white mushrooms; jalapeño chiles; cilantro; ground cumin; canned black beans; chicken broth; flour tortillas; Mexican cheese blend; eggs; tomatillos; garlic
    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: tomatillos; onions; garlic; jalapeño chiles
    • Categories: Breakfast / brunch; Cooking for 1 or 2
    • Ingredients: eggs; bacon; shallots; garlic; cilantro
    • Categories: Breakfast / brunch; Cooking for 1 or 2; Vegan; Vegetarian
    • Ingredients: white sandwich bread; ground cayenne pepper; chives; parsley; avocados; radishes
    • Categories: How to...
    • Ingredients: avocados
    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: onions; frozen spinach; everything bagels; tomatoes; basil; Parmigiano Reggiano cheese; Gruyère cheese; cheddar cheese; eggs; milk; half and half cream; ground cayenne pepper; cream cheese
    • Categories: Egg dishes; Quick / easy; Breakfast / brunch
    • Ingredients: deli ham; mozzarella cheese; cherry tomatoes; breadcrumbs; eggs; salad greens; basil; pine nuts; Parmigiano Reggiano cheese
    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: basil; pine nuts; Parmigiano Reggiano cheese
    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: deli ham; eggs; half and half cream; stale croissants; Demerara sugar
    • Categories: Breakfast / brunch; Lunch; Main course; Italian
    • Ingredients: polenta; heavy cream; Parmigiano Reggiano cheese; mozzarella cheese; white mushrooms; chicken broth; thyme
    • Categories: Bread & rolls, savory; Breakfast / brunch; American
    • Ingredients: milk; eggs; all-purpose flour; Brie cheese; blackberries; lemons
    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: blackberries; lemons
    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: potatoes; onions; garlic; green peppers; jalapeño chiles; paprika; vegetable broth; cheddar cheese
    • Categories: Breakfast / brunch
    • Ingredients: old-fashioned oats; unsweetened shredded coconut; pecans; sliced almonds; sunflower seeds; maple syrup; kosher salt; dried sour cherries
    • Categories: Quick / easy; Soups; Chinese
    • Ingredients: ground pork; shrimp; breadcrumbs; fresh ginger; scallions; cilantro; jalapeño chiles; oyster sauce; eggs; vegetable broth; shiitake mushrooms; garlic; wonton wrappers
    • Categories: Quick / easy; Soups
    • Ingredients: onions; garlic; canned tomatoes; chicken broth; heavy cream; black peppercorns; Parmigiano Reggiano cheese
    • Categories: Vegetarian
    • Ingredients: Parmigiano Reggiano cheese; black peppercorns

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

  • Shake & bake chicken with hot honey

    • kari500 on December 12, 2019

      Used panko. Nonstick aluminum foil did the trick, no sticking. Didn’t make the honey. Delicious and definitely will make again.

    • 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.

    • stockholm28 on February 08, 2020

      Definitely a step up from the shake and bake you ate as a child.

    • 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.

    • 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

    • anya_sf on July 22, 2019

      I used plain Progresso breadcrumbs and marinated the chicken for 3 hours. I actually wanted a bit more salt in the chicken, but otherwise thought it was delicious. Served it without hot honey, as we aren't fans of sweet with savory.

    • 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.

    • halfasleep on January 01, 2021

      So good. The hot honey sauce was amazing, 'shake and bake' coating delicious and chicken moist and juicy. I used chicken legs (favourite cut) and they cooked a few minutes faster than the recipe. One thing though, I marinated for just under an hour and felt it was not quite enough flavour in the chicken itself. Next time I'll try to go for the full 4.

    • snoozermoose on December 08, 2021

      I thought this was okay. I liked the coating, but the chicken itself needed more flavor despite marinating for the full suggested time. My husband thought it was better than I did though. Neither of us grew up with Shake and Bake so we don't have much to compare it to.

  • Crispy potato smashies

    • kari500 on December 17, 2019

      Mine were mostly cooked and ready after 10 minutes (and this is in an ancient microwave). My oven won't allow me to put things on the bottom, so I put them on the lowest rack. Cooked about 14-15 minutes per side. We were fighting for these, they are so good. I've been asked to make them part of our Christmas dinner. This is so easy - we'll be doing potatoes more often.

    • averythingcooks on December 26, 2021

      My potatoes were also done after 10 minutes (with no stirring) in the microwave....perhaps a smaller portion like mine (to serve 2) helped here? I cooked & smashed them earlier in the afternoon and then finished them in the oven using her "can't use the actual bottom of the oven" method. Preheating a dry cast iron skillet and then adding the oil & seasoning to the pan before the potatoes gave us beautifully crispy, flavourful potatoes.

    • 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!

  • Roasted carrot & avocado salad with lime dressing

    • kari500 on December 03, 2019

      Great salad. We found 1 teaspoon to be too much salt for the carrots (and we love salt), but aside from that this is fantastic. Dressing is a lot so either don’t use it all or do as Anya_sf did and use more lettuce.

    • jenmacgregor18 on January 31, 2023

      Very good salad. I wasn't sure about the dressing, but the more I ate it the more it grew on me. I did not have the young, thin carrots and had to use older ones, trimmed. I know the flavor would be sweeter with the younger carrots. I'll have to seek those out for this salad.

    • Rradishes on October 25, 2019

      So good. I was skeptical about the the really simple dressing, but it's so flavorful!

    • 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.

  • Cool Ranch taco salad

    • kari500 on December 13, 2019

      I liked but didn’t love this. The dressing was too sweet and I missed the cheese.

    • 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.

    • jenmacgregor18 on July 15, 2021

      Ok, so we couldn't do without cheese & I added it. Also, it was late & I was tired, so I subbed ranch dressing I already had made for the dressing & sour cream. It was very good. We really enjoyed it. This works well with Tostitos salsa verde chips too. Next time, though, I want to try Chrissy's dressing.

    • 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...)

    • 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.

    • averythingcooks on January 23, 2022

      Well….this has been on the “to make list” forever and as I had iceberg lettuce to use up, today was the day. And it was delicious! I cut everything in 1/2 for the 2 of us, eyeballing the amt of lettuce. The dressing is really good (especially with a little extra cayenne), the taco meat mixture was great and the cool ranch chips made for perfect salad crunchies. And yes, I did add some shredded cheese and some sliced red & yellow peppers and yes, the verdict was “make that again for sure”!

    • 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.

    • Hansgee on November 15, 2022

      One of my all-time favorite CT recipes. I love taco salad and this one is amazing. The bean/beef mix is well seasoned and tasty, I love the dressing recipe (I don’t halve the recipe for this reason), and the charred corn and raw red onion top it all off. Cool ranch Doritos are the chip of my childhood and I’m so glad they’re included in this. This is a substantial salad - even cozy/hearty enough for winter months.

  • Lazy shrimp & pork "wonton" soup

    • kari500 on December 12, 2019

      I doubled this (I’m never sure whether soup recipes are giving starter or main course serving numbers), and it made quite a bit. I made lots of small meatballs, which I think was more fun to eat. Added 3 sliced baby bok choy. Was very careful to separate the wonton slices thanks to past reviews. C and I loved this, L was a bit iffy. Brilliant idea.

    • 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.

    • jenmacgregor18 on December 30, 2019

      I also made 8 meatballs instead of 4; but may go with smaller yet next time. omitted wonton wrappers altogether and added more mushrooms. the matchsticks of ginger in the soup were a bit strong for me; but otherwise this was easy and very satisfying. B liked as well.

    • 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.

    • 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.

  • Salted maple granola

    • LaurenB on April 20, 2019

      Tasty and easy to make (and also to overcook, so watch carefully during last 10 min). Wish it was a little more chunky, but I may have added too many oats. Will happily make again.

    • 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.

    • 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.

    • riley on March 31, 2019

      Delicious and easy to make.

    • jgreenheck on March 25, 2021

      A little salty.

    • snoozermoose on December 07, 2021

      This is the best granola I've ever made (and I've tried at least a dozen recipes at this point). It's so addictive that we actually call it crack-ola in my house. Def not a health food but irresistible. I reduce the salt by a touch and find that it's still plenty salty.

  • Crispy-coasted oven-roasted sweet potato wedges

    • 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.

    • 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.

    • 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.

    • anya_sf on April 07, 2019

      I did not have rice flour, but cornstarch worked fine. I don't normally love sweet potato fries, but these were pretty good. The bites with the most coating were best. The fries definitely benefited from extra Lawry's at the end. They were soft in the middle just like you'd expect sweet potatoes to be, so don't expect the fluffy goodness of French fries.

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

    • 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.

    • hirsheys on April 04, 2019

      This was quite tasty - I followed the recipe pretty much exactly, except that I used linguine instead of spaghetti. I also covered the wok for a bit so that the broccoli cooked better (I like my broccoli quite soft.) Anyway, I liked this a lot and would make it again - it was fast and easy. I wouldn't say it's unbelievable, but it's definitely a lot of bang for the buck. The only change I'd make is to use more noodles (it's a bit salty with my current ratio, though it's possible I used a bit less than 1/2 lb of the linguine.) Maybe a touch less Thai chili powder, too.

    • 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.

    • saregama on March 02, 2019

    • snoozermoose on December 08, 2021

      I guess I'm alone in this, but this did not work for us. I love pad thai and carbonara but something about the combo of the eggs and the sweet-ish soy sauce combining ended up tasting awful to us.

  • Pork larb

    • BethNH on April 24, 2019

      I made this exactly as written except doubled the Thai chile powder because we like our food spicy. We found this just okay. We all ate it and my husband and sons went back for seconds but none of us would request it again. It was flavorful enough but I found the pork dry and would have preferred a more wet sauce.

    • stef on April 07, 2019

      This was very good comfort food. I served it with rice and put the larb on Boston lettuce leaves.

    • Jviney on April 05, 2019

      Very good...I didn’t make rice to go with it, but shredded cabbage to go with the veggies and this was delicious.

  • Red chicken curry

    • 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.

    • 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.

    • 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.

    • snoozermoose on December 08, 2021

      This wasn't bad per se, but I've made better red curry recipes. If you're new to Thai curries, this might be more suited for you.

  • 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.

    • julesamomof2 on January 09, 2021

      We liked this and while it was a fairly traditional version of chicken & dumplings, this one was a bit greasy with the skin on chicken pieces and also fairly soupy. The dumplings were fine but a bit bland. I prefer my go to Martha Stewart recipe and will stick with that one or maybe keep looking. I did add peas as I had them and we like them in this soup.

    • snoozermoose on December 08, 2021

      I was really excited for this since I love chicken and dumplings, but this was okay. It needed more flavor and isn't as good as my go-to chicken and dumplings from Simply Recipes. That said, this was the most tender chicken I've ever had in chicken and dumplings so she's definitely doing something right! The leftovers actually tasted better so this reheats well.

  • Tangy herb-sesame slaw

    • okcook on April 21, 2019

      We all quite liked this salad and yes, taste for salt. It is very colourful. I used a small tender green cabbage instead of Napa Cabbage.....didn't have that and wasn't going to drive 30 km to get some. I will be making this again.

    • 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.

    • hbakke on June 26, 2019

      Delicious! Had to use a bit of seasoned rice vinegar because I was out of unseasoned. Very tasty!

    • snoozermoose on December 07, 2021

      This was an enjoyable vinegar-based slaw (always a plus when you have a mayo-hating husband). It's not amazing enough to repeat regularly but we enjoyed it well enough, especially paired with the pulled chicken sandwiches also from this book.

  • 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

    • averythingcooks on July 28, 2020

      We really liked these grilled cheese with extra old cheddar inside & the outer Parmesan crust BUT I could not keep the jalapeño rings in place (and I did press them into the buttery bread well -at least I thought I did). I kept trying to spread them back out over the cooked side....... not pretty but yes - ultimately pretty delicious.

  • Grilled pork bánh mì sandwiches with quick pickles

    • 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.

    • 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!"

  • 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.

    • stef on September 21, 2019

      I roasted my meatballs at 425f for 25 minutes. Meatballs were very nice and tender. Used a can of diced tomatoes instead of tomatoes. Next time I would not broil the tops of the bun the second time. They burned but I scraped them. We enjoyed this sandwich a lot.

    • averythingcooks on November 29, 2019

      I finally made this after bookmarking it ages ago and we really enjoyed them! But I don't understand making 6 cups of sauce for 12 meatballs so I downsized it to amounts for 1 can of tomatoes. I always add a splash of red wine to the aromatics before adding the tomatoes & a spoonful of basil pesto near the end. I did make the full recipe for 12 meatballs & I also oven baked mine (400 for 25 minutes) before adding to the sauce. Even with the reduced volume of sauce we had 2 delicious, cheesey, messy knife & fork sandwiches with a container of sauce & meatballs for the freezer. A definite repeat.

    • anya_sf on April 07, 2019

      I made 17 smaller meatballs. Ever since Ina taught me how to roast meatballs in the oven instead of browning them on the stove, I've done that, and did here, roasting them at 400 for 25 minutes, at which point they were cooked through. I knew there would be a ton of sauce left over, so I just portioned out enough sauce for 4 sandwiches and put 12 meatballs in there, saving the rest of the sauce and meatballs for later. The sandwiches were great, although if you have a powerful broiler, definitely watch them closely (my bread almost burned). I appreciate that Chrissy calls for regular hot dog buns, but I wouldn't hesitate to use heartier sandwich rolls, as long as they're not too difficult to cut. My family loved these.

  • Chili mayo toasts

    • 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.

    • averythingcooks on November 04, 2019

      I finally made these to go with a different minestrone recipe last night. I do make her chili oil recipe often (usually in the fridge for lots of drizzling opportunities) and these toasts (in my case 1/2'd ciabatta buns) were crispy and flavourful and WILL BE made again as a side for all kinds of things.

    • 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.

    • 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).

  • 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'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.

    • Smokeydoke on May 09, 2019

      My husband's favorite! I swear he stays married to me because of this soup. He loves it.

    • 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.

    • jhallen on December 09, 2020

      Loved this and thought the spice level was just right.

  • Cheesy spicy breakfast hash

    • 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.

    • 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!

    • hbakke on June 06, 2020

      I boiled the potatoes to start since I don't have a microwave. The potatoes never became crispy at the end, maybe because they were too soft from the initial cooking. I used a little sharp cheddar at the end. Relatively easy breakfast that may need some tweaks next time (less potatoes, larger pan?).

    • snoozermoose on December 07, 2021

      These were a gutbomb and not nearly as good as they should've been considering the delicious ingredients that went into it. Both hubby and I felt a little ill after eating this with all the fat in it. My potatoes also ended up soft.

  • Creamy tomato soup with peppery Parmesan crisps

    • 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.

    • 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!

    • averythingcooks on September 02, 2019

      This is a good and quick soup! I did add some torn fresh basil to the simmer and because I like my tomato soup silky smooth, I pushed the purée through a sieve. I added 5% cream and had a taste and yes - it is very nice. However, personal preference lead me add an additional spoonful of basil pesto. I will certainly make this again if time is short. Also, I hope to try the Parmesan crisps soon!

    • anya_sf on August 27, 2020

      Good soup for very little time and effort. I used an immersion blender for less clean-up, so the soup wasn't completely smooth, but we didn't mind. I also stirred in some sour cream for extra tang. Didn't make the crisps, just sprinkled some parmesan on top.

    • Joanclemence on April 27, 2020

      I halved this recipe for 2 people. If you are going to have it as a main meal, I would suggest doubling the recipe

  • 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!

    • Ezair92 on January 03, 2021

      Excellent I used fresh green beans and didn’t add additional water. Would probably add another can of cannellini beans next time. Loved the chili oil and toast.

  • 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.

  • Pepper's garlicky bacon scramble

    • 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.

    • hirsheys on May 28, 2019

      This dish is only slightly more work than normal scrambled eggs, but a big improvement taste-wise. Notes to self: I used a scallion, since I was halving the recipe and wanted to reduce waste, and used half and half rather than milk. I had to turn it up the heat to actually get it to cook through. I didn't have avocado and didn't miss it. All in all, these were delicious, moist, (adaptable), and flavorful eggs. I would certainly make these again.

    • 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.

    • snoozermoose on December 07, 2021

      This was tasty but very heavy. I should've drained my bacon grease because the amount of grease in my finished scramble gave them an off-putting texture. I loved the idea of adding garlic to scrambled eggs though.

  • 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.

    • julesamomof2 on June 04, 2021

      This was beyond delicious-everyone loved it. I made the recipe as written with the exception of using all whole milk instead of part half and half and it was fine. Definitely rich, but if you're going to have bagels, sausage, eggs and 4 different cheeses for breakfast why not just go for it. Loved the cream cheese 'bombs'.

    • Smokeydoke on May 09, 2019

      I must've made this dish 5x by now and I got the book less than a year ago. It is delicious. I've made it the way it's written but it's too rich so I made some adjustments. I only use 4 oz. of cream cheese and 1 cup cheddar. If I don't have half and half, I use 3 cups milk. The main reason I make this is because it freezes like a dream. I always have leftover bagels, so I play with the recipe and add whatever leftover protein I have on hand. I replace the spinach with whatever leftover greens I have, it's a great way to clean out the fridge.

    • anya_sf on June 10, 2020

      I used 6 oz sausage, removed from the casings and crumbled, and 16 oz spinach. This recipe seemed like it would be too rich for us, so I reduced the cheddar and Swiss cheeses to 1 cup each (1/2 cup reserved for the top), and the cream cheese to 6 oz, cut into 24 pieces for more even distribution; I would definitely do that again, as it was plenty cheesy. Bagels don't have the ideal texture for bread pudding, so refrigerate the assembled casserole 12 hours if possible (mine soaked 5 hours, which was pretty good). The flavor was delicious - loved the cream cheese "bombs".

  • 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!

    • anya_sf on May 25, 2019

      Instant polenta cooked in 5 minutes. For convenience, I substituted pre-shredded Italian cheese blend for the mozzarella and parmesan. Three of us had this for dinner, and we love mushrooms, so I doubled them. The mushrooms exuded a lot of liquid, so the splash of water/broth wasn't actually needed, but I added it anyway and the sauce ended up thinner than expected, but it was fine. The flavor was fantastic (even my son, an avowed polenta hater, thought this was good). The egg was nice on top, but the dish would be good without egg as well.

  • 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

    • averythingcooks on May 06, 2019

      Beef stew is one of those "build it as you go from memory" recipes for me based on multiple versions from over the years BUT yes - I was looking to cook from my books. This version looked a bit different so off I went, but of course I added "the" red wine and reduced it with the onions etc before I realized that the recipe didn't actually call for any ..... Oh well, too late to deal with that. The jalapeño and beans (I used a couple of big handfuls of frozen cooked navy beans ) were a nice change from the usual suspects. This was made on Sunday and served on Monday with mashed potatoes (not hers - no cream cheese in the fridge) and yes - it was good :)

  • 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.

    • anya_sf on July 20, 2019

      Pretty tasty and not too much work. The patties were closer to 4" diameter and 1/2" tall. I wanted more potato, so next time I'll cook a potato side dish separately and just leave the onion and carrot in the packets. Regular foil works instead of heavy-duty if you're careful with it.

  • 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.

    • hirsheys on December 09, 2019

      I made this (along with the garlic honey shrimp and white rice) for dinner last night. I liked the shrimp, but I LOVED this broccoli. I followed the recipe exactly, except (and I know this is a pretty big exception) I left the peanuts and jalapenos off. It's easy, roasts up beautifully, and tastes great. Next time I make this (and I will make it again), I'm going to cube up some tofu as anya_sf did to roast along with the broccoli. I also think asparagus done this way sounds great, so I'm going to make a note in my book, thanks to RainyRamone on Chowhound.

    • Yildiz100 on September 09, 2020

      Nice! I reduced the oil slightly. Also, I realized too late that I was out of sesame oil, so I used vegetable oil and added some sesame seeds. Omitted the cayenne because I serving to kids. It still had a kick from the sriracha, but it was mild enough that my 8 year old could just manage it.

    • averythingcooks on June 07, 2021

      I scaled everything back to 1/3 as a small side dish for 2. It still seemed like a lot of sauce for the amount of broccoli so I eyeballed just over 1/2 of it for drizzling before broiling which was lots for us. I used unsalted peanuts which were fine. Also, I do have Sichuan peppercorns (discussed in the headnote) and so used that in place of the cayenne during the roast and I also used less oil in this step. We both really liked this and I will for sure make it again.

    • 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!

    • hbakke on June 27, 2019

      Pretty tasty! Served with rice.

    • snoozermoose on December 08, 2021

      I agree with southerncooker. This was a bit intense for us for a side dish. The sauce was very salty and we ended up with a lot of leftover sauce.

  • 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.

  • 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.

    • averythingcooks on March 12, 2023

      I am a S & V chip fiend so why did it take me so long to make these? I could taste the vinegar in the fries - it's not "overwhelming/hit you in the face" but it's there & it's good AND they did crisp up nicely in the oven. I used a well seasoned, large stoneware pan (for roughly 1/2 the recipe) & cut back on the oil to maybe just over 1 tbsp which worked fine. Next time, I'm going to try them in the air fryer.

    • 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 bacon & sweet pickle patty melts

    • 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.

    • averythingcooks on March 20, 2023

      These are very good AND very filling sandwiches. I scaled it to 2/3'ds (ie 8 oz of beef) to make 3 thin patties. I used my own cucumber relish and was surprised at how good it was mixed into the beef mixture. I used rye bread, added some fried onions to each sandwich and we both agree - definitely worth repeating.

    • 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.

  • 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.

  • 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 peanut butter chocolate chip blondies

    • 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.

    • 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.

  • Two-tone potato gratin

    • hirsheys on October 03, 2020

      Agree that this was yummy, and I used half and half + milk, instead of cream. Cream + half and half is a better option (the milk sort of curdled in my version), but it’s good to know it’s tasty, regardless. The flavors are lovely, even with all dried herbs (which were all that I had.) I also didn’t need to broil the top - it was plenty brown at the end. Definitely worth making again.

    • anya_sf on April 25, 2019

      Absolutely delicious. To lighten it ever so slightly, I used part half-and-half, part heavy cream, and I think it would work fine using all half-and-half. I used a mandoline to get super thin slices, which is definitely much easier and faster than using a knife. I didn't spend a lot of time making beautiful layers, just focused on getting the layers somewhat even and making the top pretty. The top did not need to be broiled at the end.

    • hbakke on December 04, 2021

      Very tasty! I made the recipe as written except it didn't need to be broiled at the end of cooking. I thought I had purchased regular sweet potatoes, but upon peeling them realized they were white sweet potatoes, not that it made any taste difference. We loved the sage, rosemary, and thyme combination with the Gruyère and Parmesan cheeses. I would make this again.

  • Pepper's grilled eggplant with crispy shallots

    • hirsheys on January 25, 2021

      I enjoyed the dish, though I think I much preferred the bites with a bit of everything (crispy shallot, cilantro, sauce, and eggplant) all in one. I'm not sure I need to make this again, but I will certainly enjoy the leftovers and I am keeping the microwave trick for crispy shallots in my kitchen arsenal. A few small changes I made: I sliced my eggplant a bit thinner than 3/4 inch because I know that I prefer my eggplant pretty soft and didn't want to have to cook it forever. I also used the oil from the shallots to paint the eggplant - seemed easiest, since it was sitting right there cooling!

  • Crispy shallots & shallot oil

    • hirsheys on January 25, 2021

      I absolutely agree - this is the revelation of the eggplant recipe for me. So easy and works great! Just watch them and maybe stir them up about halfway so they brown evenly.

    • 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.

  • Coconut short rib curry (Beef rendang)

    • hirsheys on April 04, 2019

      Holy wow, this was fantastic. I've wanted to make rendang forever (I think I might have made one once semi-unsuccessfully?) and this recipe, which is surprisingly easy, really called out to me. Note: This recipe really does take the 4 hours it says it does. Chrissy is right - this is no beauty queen of a dish, but it is really special. The white rice to serve alongside is absolutely essential, especially because the Thai chili powder I used was quite spicy. The flavors here are really complex and wonderful, especially for something that wasn't difficult to make (just took time). Very glad that I bought this book for myself! (I used my braiser rather than a Dutch oven, which worked great. Otherwise, I followed the recipe exactly.)

    • averythingcooks on March 18, 2023

      I used 2" chunks of good quality stewing beef & (out of necessity) dried lemon grass powder. I started with chopped onion & sweet peppers before adding the sauce to the pan and finished it with roasted peppers, frozen peas & Thai basil. The house smelled great during the braise & we ate this over Chrissy's garlicky cauliflower rice. I skipped the shredded coconut (T detests) and I don't think we missed it as this was a great 1 bowl dinner with big flavours & a nice little kick of heat.

    • anya_sf on May 26, 2019

      I couldn't find boneless short ribs, so I substituted chuck roast, which worked well, although ended up completely shredded at the end, so the dish was definitely not pretty. So that it wouldn't be spicy, I only used 1 tsp red pepper flakes. Next time I might reduce the sugar a bit, since it balances the heat. I lost track of time and added the coconut for the last 40 minutes of cooking, but it didn't seem to matter. The aroma and flavor of this dish were phenomenal. It was really quite easy to make - just takes a long time (hands off). I stirred in some frozen peas at the end and served it with roasted cauliflower and lots of jasmine rice.

    • saregama on March 02, 2019

  • Garlic-honey shrimp

    • hirsheys on December 09, 2019

      I agree that this is a tasty and easy dish. That said, I made a major mistake and forgot to buy oranges at the store, so ended up having to use grapefruit juice and zest instead. In my experience, orange juice is a bit more concentrated, so the fruit flavor was a bit more muted than it should have been. I'd definitely try this again with orange, though - it's just so easy.

    • 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.

    • 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!

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

    • hirsheys on September 23, 2020

      Easy to make (like that it is hand mixed), but it was too sweet and underbaked despite baking it an extra 10 minutes beyond the 60 it called for. 5 bananas made 2 cups for me, too. (If I ever were to make this again, I’d decrease the sugar and leave out the coconut.)

    • julesamomof2 on July 21, 2021

      This is a very good banana bread and I liked how simple it was to make, however, like pretty much every banana bread I have ever made it turned out way too sweet. Need to cut back on the sugar next time. I took this out of the oven exactly at the 60 minute mark as the cake was VERY brown by that point, but turns out it could have used at least another 5 minutes, maybe ten, as it was a little mushy in the center. I thought I had coconut but I was out, so will make this again if only to try a version with the coconut flakes as we like that combination.

    • Smokeydoke on May 09, 2019

      Last week was the third time I took this banana bread to a group and it was the third time I got ecstatic compliments such as "best banana bread ever". I can't believe what a crowd pleaser this is, so much so that I had to write this review. Personally I find it a bit sweet and there's always a pocket of mushiness in the center, but the pot-luck crowd raves about it. I always omit the coconut flakes as family members do not like it. But everything else is a keeper, even the Jello pudding mix.

    • DimSumMamma on August 16, 2020

      I only used 5 large bananas, but had that 6th standing by like anya_sf. I reduced the sugar by 1/2 cup as a 1:1 ratio of flour and sugar is too much for something that has pudding and a sweet fruit. We didn't miss the sugar (it was sweet enough) and it didn't affect the moisture of the cake. A very easy to put together and simple recipe with delightful results. My family, even those who generally don't like coconut- really enjoyed it.

    • 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!

    • snoozermoose on December 08, 2021

      I agree with others who say this is very sweet. As someone who likes her desserts very sweet though, I wasn't mad at it and did enjoy the generous amounts of chocolate and coconut throughout. My husband thought it was too rich and didn't care for it as much. We both agreed that Joanne Chang's banana bread from Flour is still our GOAT, but this is a good, decadent alternative when you want banana bread to be DESSERT.

  • Thai fishcakes with spicy peanut sauce

    • 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.

    • Yildiz100 on August 05, 2022

      I made this a second time and found the fish cakes way too bready and starchy. Not sure why I didnt have that problem the first time. I am sure I didnt use too much starch. Hmm.

    • 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.

    • snoozermoose on December 08, 2021

      I was so excited for these but they were just okay? They were surprisingly bland, and I could barely taste the red curry paste. They really needed the peanut sauce for flavor.

  • Homemade "magic shell"

    • EmilyR on May 31, 2021

      Works exactly as expected.

  • Spicy honey-butter carrot coins

    • julesamomof2 on March 30, 2020

      These were easy to make and a little sweet from the honey. Just as the title describes. I may repeat just because it's so easy.

    • dprostrollo on August 13, 2019

      These were tasty. Needed an extra touch of salt and pepper but have a nice gentle kick.

  • 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.

  • Grilled portobellos with chimichurri

    • Zosia on October 27, 2019

      I made this to use up some cilantro only to find that this chimichurri is more of a vinaigrette - albeit a very flavourful one - with herbs etc added to it. I used the half bunch of cilantro anyway and combined everything in my mini food processor. The mushrooms were delicious and the sauce was a good accompaniment to the grilled steak and roasted sweet potatoes that I served with them.

  • 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.

    • stef on June 09, 2019

      Marinated the wings overnight. The flavor came out slightly. I used jalapeno but next time will use the peppers she suggested. Served it with hot honey recipe in this book. Family enjoyed it.

    • ellencooks on June 03, 2019

      We loved this. I only marinated 6 hours and still got lots of flavor.

  • Carrot coconut soup

    • 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.

    • 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.

  • Sweet miso-butter cod with snap peas

    • stef on October 29, 2021

      We loved the miso butter sauce. I made it in my all clad 12"pan with a little olive oil on the bottom. I will definitely make the miso butter for other type of fish. Served with Brussel sprouts instead of snap peas.

    • Smokeydoke on May 09, 2019

      I've tried a handful of recipes from this book and this has been my least favorite. I don't know what went wrong but it was mediocre in my opinion. The good part is it's easy and good choice for a weeknight meal. The miso-butter is delicious and I swear it tastes better on anything besides cod. We've put it on chicken, tofu and vegetables, all with ooohs and aaahs. But the cod was a pass for me.

    • 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...).

  • One-pot seafood stew with skillet flatbread

    • stef on November 22, 2019

      This came together quickly. I skipped the potato and served it on rice. We really liked it.

    • stef on December 03, 2019

      Made the flat bread. The rosemary was mixed into the dough. It's a very good flatbread and recipe will be repeated

    • Jviney on February 17, 2021

      Such a great winter meal for a weeknight. Quick to throw together and just really warming and filling. Skillet flatbreads were easy and I was liberal with the salt and butter on excellent accompaniment. Recipe notes said the flatbread dough would be really sticky as you set it to rise, and mine was not, nor did mine bubble in the skillet before flipping ...but they turned out great.

    • Hansgee on November 15, 2022

      This is surprisingly easy to make, as the other comments state. I put off making it because of scallops (midwest problems) but the scallops weren’t really worth the $ and effort, would sub in more cod for a more weeknight-friendly version. The flatbreads were fun to make and tasty!

  • 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.

    • anya_sf on March 30, 2020

      Easy and very good. Not as light as mousse containing egg whites, but great if you don't have eggs or are short on time. I used part dark chocolate chips, part semisweet and the flavor was quite rich. I didn't make the crackle (no Rice Krispies). I made the full recipe for 3 people, but we couldn't finish it, so it definitely serves 4.

  • Chicken teriyaki burgers with toasted coco buns

    • ellencooks on December 09, 2021

      The chicken mixture comes out very moist! I added at least an extra 1/3 cup bread crumbs. Tastes fantastic though!

  • Black bean & mushroom enchilada casserole

    • Smokeydoke on May 09, 2019

      Like anya_sf, I used store-bough tomatillo salsa and this wonderful dish came together quickly. I'm trying to minimize my carbon footprint on earth, so this dish has made the monthly rotation as a vegetarian dinner. It's lovely but cost and speed are the real appeal of this dish.

    • 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.

  • 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.

    • anya_sf on September 18, 2021

      Pretty easy to make and quite good. I was lazy and used the stand mixer to mix the dough. Skipped the rosemary/garlic topping and just brushed the breads with butter and sprinkled with flaky salt. Great fresh, they were still good the next day.

  • Simple skillet broken lasagna

    • 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!

    • 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.

    • snoozermoose on December 08, 2021

      This was a fairly standard lasagna but took a deceptively long amount of time to make. For some reason, we thought the fact that it was labeled as a simple skillet lasagna would mean it was faster than making a traditional lasagna, but nope it's the exact same process. We couldn't understand why she put it in a skillet because it didn't seem to serve any purpose that a standard casserole dish wouldn't. It also made way too much meat sauce. I ended up only using half of it and freezing the rest to toss with pasta on a later night. I really enjoyed it but my husband thought it was just better than average. The leftovers tasted even better so this is great make-ahead reheating food.

  • Chili oil

    • 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.

    • BeckyLeJ on October 20, 2018

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

  • Stovetop roasted garlic & garlic oil

    • averythingcooks on February 14, 2021

      The result here is an easily adjustable number of golden, super soft garlic cloves (destined for smashed potatoes tonight) and a small jar of garlic oil. Easy...but a clear example of how difficult it is to maintain a long slow simmer on my stove and so not really “hands off” at all during the long cook time :(

  • 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.

    • anya_sf on May 22, 2019

      I just made the chicken for the nachos. I thought the balance of sweet-tangy-spicy (not very spicy) was great.

    • 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.

    • snoozermoose on December 08, 2021

      This was really tasty! It's a nice healthier alternative to pulled pork. I didn't make the pineapple slaw and instead made the tangy herby slaw from the same book to go alongside.

    • Hansgee on November 15, 2022

      One of my top-made recipes from her books! I usually double it since you’re putting in all the work anyway, you might as well have some leftovers (for more sandwiches or nachos). I am from the Midwest, and this is my replacement for pulled pork with sickly sweet store-bought BBQ sauce. I usually add like twice as much pineapple to the slaw, simply because I love pineapple (especially in savory applications). I would not and do not serve these with Hawaiian buns; it’s already plenty sweet and I want the flavor to be able to shine through.

  • Crispy Buffalo smashies

    • averythingcooks on July 16, 2020

      This was a delicious side next to tonight’s steak sandwiches. I will admit that I didn’t cook the potatoes exactly as she instructs - I followed the same steps as described for Mary Berg’s crispy smashed potatoes and it worked fine. We are blue cheese lovers and we REALLY liked these.

    • Jviney on February 05, 2019

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

  • 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.

  • Sheet pan cream & thyme roasted onions

    • averythingcooks on July 14, 2020

      I cut this in half but used the full amount of fresh thyme. They were delicious (!) beside tonight’s lovely pork kebabs & Alison Roman’s “shallot vinegared” romaine salad. I can now think of countless mains that would be complemented by this side dish.

  • Golden onion rice pilaf

    • averythingcooks on April 25, 2021

      This is a great dress up for plain rice! I used basmati and cut it to 1/3 for the 2 of us (& have a little leftover). After adding the broth & seasoning to the glazed rice, I transferred everything to my Pampered Chef microwave rice cooker...5 minutes on high then 15 on medium always yields perfectly cooked rice with a super easy pan to clean. I will repeat this one for sure

    • 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.

    • pattyatbryce on April 25, 2021

      This flavor reminds me of Rice-a-Roni as a kid in every wonderful way. I'll make this again and again.

  • Garlicky cauliflower "rice"

    • averythingcooks on November 03, 2022

      Having had the frozen stuff at a friend's once, I finally decided to try making this with fresh cauliflower and it was a hit with both of us. I used both parsley & basil and added lots of garlic. 8 oz of cauliflower produced the perfect amount for 2 but next time I will try the food processor (as opposed to a box grater) to compare that prep step. This was perfect under a spoonful of saucy meatballs and T (who is not such a fan of rice) raved about it.

    • anya_sf on September 16, 2019

      I had 3 small heads of cauliflower (white, green, and orange) which totaled about 2 lbs, but ended up being a bit much for my skillet. Best to use a very large one. I grated the cauliflower in the food processor, but the pieces ended up unevenly sized, so next time I will use a box grater. The garlic was nice - I'd even use more (my cloves were small). For the green stuff, I used parsley, basil, and chives; the basil was especially tasty. Good, not "wow", but will try again with the box grater and larger skillet.

  • Chicken nachos with avocado salsa

    • anya_sf on May 22, 2019

      I doubled everything except the cheese (using the full recipe of pulled chicken) and added a can of black beans as well. It served 5 for dinner. We all enjoyed it. Those of us who like things spicy added extra jalapenos, salsa, and/or hot sauce.

  • Taters, shrooms & peas with Parmesan cream

    • anya_sf on April 30, 2020

      I doubled the mushrooms and increased the potatoes and peas by 50% for a vegetarian main. I did not have heavy cream, so I couldn't make the parmesan cream (and my review isn't quite fair), but just stirred in some thick smetana and grated parmesan at the end. The resulting dish was rather rich but very tasty.

  • 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.

  • 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.

    • halfasleep on February 23, 2021

      Agree with the other reviewer that you get a lot of leftover egg. I think maybe 2-3 eggs might be enough instead of 4. Also, the chicken cooked maybe a minute or two before the recipe indicated. The breading and salad were tasty.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

    • 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.

    • 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.

  • 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.

  • Sesame salmon soba salad

    • anya_sf on May 05, 2019

      My mango was just barely ripe and a bit tart, which I thought I'd prefer since I don't love sweet fruit in savory dishes. Still, the dressing was fairly tart, so a sweeter mango may have been better. I'm always adding extra veggies to things, and in this case added shredded romaine, sliced avocado, and edamame, which were nice additions. Broiling the salmon cooked it perfectly, but my broiler only has one temperature setting (super high) so the skin burned. The salad looked beautiful, but I liked it rather than loved it, and I'm not sure why. I would try this again. Two people ate the whole thing for dinner.

  • 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.

    • Anneherzberg on May 14, 2019

      Substituted roasted carrots for squash and it was 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.

  • 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.

    • julbelle19 on November 28, 2020

      Link to recipe:

    • Laurengonzalez1028 on December 19, 2020

      Really delicious. I used 1 inch slices of brioche bread. The honey butter syrup is great. Definitely half the ricotta mixture since it makes so much.

  • 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.

    • rglaser on April 21, 2019

      Just made these for breakfast, and they were amazing. I didn't have a block of cream cheese but did have some whipped. I added little blobs of the whipped cream cheese, and the results were amazing. I will probably stay with the whipped cream cheese in the future since it made the pancake so delicious--soft and billowy little clouds of delight. I didn't add the graham cracker crumbs, but I will definitely try that the next time. A keeper!

  • Crispy rice salad with fried eggs (Khao tod)

    • saregama on March 02, 2019

  • 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!

  • Mushroom & crispy shallot nachos

    • BeckyLeJ on October 20, 2018

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

  • Avocado with toasty crumbs

    • BeckyLeJ on October 20, 2018

      A super easy twist on avocado “toast.”

  • 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.

    • Nicolesara1224 on August 05, 2022

      Wow this was so simple and SO good

  • Pan-seared fish with herby browned butter

    • dprostrollo on August 13, 2019

      This was really flavourful! Used cod fillets and minced a small onion in place of shallot.

  • French onion soup

    • tlight on December 17, 2019

      This will be my new go-to for onion soup. Wonderful!

  • Spicy jammy drummies

    • hbakke on June 26, 2019

      Took much longer to cook and doesn't look at all like the picture. The chicken was very bland and sweet. The onion mixture didn't cook down at all. Chicken skin was flabby. Ugghh! Do not make again! I wasted a jar of homemade apricot jam on this mess of a meal.

  • Jerk lamb chops with sweet & salty banana rice

    • Ashlm85 on May 08, 2019

      This recipe was one of the best things I've made. Double the rice!

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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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  • 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.

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  • Kitchn

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

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  • 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
  • Kitchn

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

    Full review
  • Kitchn

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

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Reviews about Recipes in this Book

  • ISBN 10 1524759724
  • ISBN 13 9781524759728
  • Linked ISBNs
  • 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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