Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman

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Notes about Recipes in this book

  • Spaghetti pangrattato with crispy eggs

    • louie734 on January 18, 2018

      Bastardized this a bit... noticing that my thin pasta needed 6 minutes, I opted to throw an egg in with the noodles to soft-boil. Used the meantime to sauté lots of garlic in olive oil and chili flakes. Breadcrumbs, parsley, and perched the egg on top, breaking it just before serving. YEAH.

    • hirsheys on May 18, 2018

      I enjoyed this, though I think I'd like it better with more acid and with more emphasis on the lemon (and less on the rosemary). The concept is amazing for a pantry meal, though, so I'm going to fiddle with it.

    • Jenny on January 06, 2018

      We loved this dish - my crowd doesn't like fried eggs (they are weird). The breadcrumbs were outstanding --- I loved the capers. I reserved a good cup of the pasta water for the sauce.

    • Lepa on October 31, 2017

      We liked this. I frequently make Mark Bittman's fried eggs with spaghetti and made this a bit like I make that dish. I fried the eggs right before the pasta was done and the whites had barely set then threw the pasta, capers, cheese and some pasta water in with the eggs and tossed it. This makes a creamy sauce that my family adores. I thought the breadcrumbs really made this dish shine but my husband preferred it without so you may want to serve them on the side. These were especially delicious breadcrumbs, by the way. I sprinkled some on my green beans and it improved those immensely.

    • Bsiminitz12 on August 31, 2018

      One of our absolute favorite recipes in a pinch. We double the breadcrumb mixture because we just can’t get enough of it. We’ve also enjoyed it with gluten-free corn pasta, which was a nice touch (it’s also good with penne!).

  • Dry-rub sweet potato steaks with green bean slaw

    • tmatthey on November 19, 2019

      Not (yet) a huge sweet potato fan since I did not grow up eating it (nor winter squash) but man did I like this spice rub on what is, essentially, a crosshatched baked sweet potato. I have a little refining to do - overcooked these potatoes, think I crosshatched them more closely than needed - but am stoked that there was plenty of dry rub left for me to use up soon! Bagged the rub and am already dreaming. Did not try making the green bean slaw. Yet.

    • southerncooker on March 18, 2018

      I usually don't care for extra sweetness added to my sweet potatoes but the small amount of brown sugar added to the spice rub wasn't a hindrance to me in this dish. I loved the addition of the tasty green bean salad that topped the sweet potato. I will be making this again.

    • ksg518 on March 22, 2018

      I thought this was wonderful but my daughter thought it was just OK. I made it as directed except I peeled the potatoes before I realized the recipe doesn't call for peeling. I also added more rub to each potato than called for; the recipe makes a lot more rub than you need in any event. I had a little trouble making the crosshatch cuts but it was worth it to encourage the rub to sink into the potatoes. The green beans perfectly complement the potatoes.

    • shoffmann on July 23, 2018

      I just made the green bean slaw, but really enjoyed that piece of this dish. I will try again with the sweet potatoes some day.

  • Roasted tomato picnic sandwich

    • Jane on August 03, 2018

      Although this is called a picnic sandwich I think it is better warm so maybe only for picnics nearby! Of course it can also be eaten at home - it would be good with pre-dinner drinks. I used pre-roasted tomatoes so that cut down the prep time and subbed well-drained feta for pecorino romano. It will be a repeat - tomatoes, olives, feta and oregano will always be good for me.

    • Rutabaga on September 22, 2018

      We ate this sandwich warm from the oven rather than bringing it on a picnic. The filling is delicious when made as written, but I can imagine a number of other fillings that would be wonderful, too (pesto, prosciutto, caramelized onions, roast vegetables, etc). The dough was very thin when stretched to fit a half sheet pan. This wasn't a problem, but I think I'd prefer a somewhat thicker layer of bread for a little more chew, which could be managed by either making a smaller sandwich or by making additional dough.

  • A dense, grainy daily bread

    • Jane on January 31, 2018

      My photo is a good illustration of what goes wrong with bread when you don't follow the recipe. I made up a batch of this bread then set it aside to rise. About 8 hours later I realized I had missed out the beer. The dough was very stiff but I decided to incorporate it anyway and see how it baked up. Since I now had a half bottle of beer and a bit less than half a packet of the grain cereal I decided to make another batch. The 1st batch had not risen much after 48 hrs and turned out a heavy dense loaf. The 2nd batch (which had more white flour to make up for less grain cereal) rose much more before and during baking - it was an inch taller. The second bread was much tastier - not as dense and more flavorful. This is a dense bread but I like that. My only issue is that I live alone and she says the bread only is good the first day. Though she suggests freezing it in thin slices. I usually have Ezekial bread in the freezer (which costs about $7 a loaf) so this will be a good alternative.

    • hirsheys on May 18, 2018

      This was a fail for me, but I'm not sure I gave it it's best shot. I ended up having to store it in the fridge for a full day after its 48 hour rise on the counter, and I think it was still a bit cold when it went in the oven. It took far longer to reach 196 degrees than 90 minutes, and even at 196, was a bit gluey inside. The taste wasn't bad, but it also wasn't great. I may try again without the beer next time and rise it for the right amount of time, but I may also just give up on it.

    • stockholm28 on March 09, 2018

      I liked the concept of this bread, but felt the beer taste was too dominant; it overpowered the grains. I used Bob’s Red Mill 10 grain cereal, whole wheat flour, and topped with a mix of sesame and poppy seeds. Since I have some of the cereal left, I might try it again with a substitute for the beer.

    • Frogcake on February 10, 2019

      Agree with others - this is a slow rise bread, really dense dough, which is a bit tricky to handle. I was ok with the taste of the bread. It’s great toasted with butter and marmalade (my favourite). However, I pinched a handful of dough off and transformed it into a super-delicious “hippy” pizza. Pressed thin onto parchment, brushed with garlic oil and pizza sauce, then topped with stuff: thinly sliced eggplant, red onion, red pepper, shredded radicchio and loads of cheese - sprinkled with pepitas and sunflower seeds - well, this was the best pizza I’ve had in awhile. Sadly, my family was not as optimistic about this bread as I was - so the loaf has been transformed into amazing breadcrumbs.

    • rionafaith on April 17, 2020

      Had to make some substitutions due to COVID-19 pantry cooking. I was a touch short of the multigrain mix (I used Bob's Red Mill 7 Grain cereal and only had 388g left) so I supplemented with 87g of blitzed white rice (which is also one of the ingredients in the mix), and I substituted hard cider for beer. I thought this might be a total fail due to my swaps but I think it turned out more or less how it was supposed to? It is definitely dense and hearty, though it's moist and almost spongey as well. There's a prominent beery sourdough flavor. The dough was very unlike any I've worked with before. I allowed it to proof for nearly a full 48 hours but it did not rise as much as I expected in that time, and there is no second rise. This definitely feels wholesome to eat, and it's a bit odd, but something about it is very satisfying as well? Makes a great base for avocado toast except that the slices are quite small due to the short loaf.

    • sosayi on May 16, 2018

      This was... fine. I like dense, grainy breads, but something about the flavor of this wasn't for me. Maybe the beer like stockholm28 suggested? I like beer bread, but I think maybe not in this context. I'll eat it, as it makes a lot and I've saved it sliced in the freezer as suggested, but I doubt I'd go out of my way to make it again.

  • Smoky sheet pan chicken with cauliflower

    • Jane on January 31, 2018

      I’m hesitant to give this a review as I was missing two ingredients - green olives and red peppers. I found this dish rather bland and I’m sure the extra ingredients would help. This is a perfectly OK and easy weeknight dinner- I just feel I have other similar recipes I like more (like Melissa Clark’s Harissa chicken with leeks potatoes and yogurt).

    • FJT on May 16, 2018

      This was ok but nothing special even with the optional chorizo.

    • Zosia on January 27, 2018

      Vinegar, olives and red peppers lifted the flavour of what at first appeared to be a fairly standard smoked paprika flavoured chicken sheet pan meal. My favourite (so far) of all the ones I've tried. The only change I made was to add the cauliflower about 10 minutes into the roasting so it wouldn't scorch.

    • Rutabaga on January 15, 2020

      This is a good one pan dinner, and even worked with boneless skinless chicken thighs. My one disappointment was that the potatoes didn't brown much. Perhaps baking them directly on the pan, with out a baking mat, would have helped, or just keeping them in the oven ten minutes longer. And while my older son likes green olives, he didn't really appreciate the cooked ones, so I may set those aside to be added after baking in the future. Finally, don't dip the red pepper. It adds some welcome vibrancy and acid to the dish after briefly marinating in the vinegar.

    • Frogcake on March 10, 2018

      I got distracted and added an extra tablespoon of vinegar to the marinade. Too late to turn back, I went ahead and slathered the marinade on the chicken. Worked out well -it was tangy and delicious. This is a nice pan dinner to pack into portions for kids at university as a break from residence food. Also a great, quick recipe for students cooking for themselves. Definitely worth repeating.

    • lenode on March 11, 2018

      Made with the chorizo as recommended, and that really took it to the next level for a chicken sheet pan dish.

    • Dannausc on January 06, 2018

      It was fairly quick and easy and quite tasty. Worth a repeat.

  • Garden gin and tonic with cucumber, lime, and mint

    • Jane on July 29, 2018

      I've recently started using cucumber slices in G&Ts since getting into Hendrick's gin. This is a lovely extension of that - the combination of mint, cucumber and lime is very summery and refreshing.

    • caitmcg on May 24, 2018

      This is a delicious and refreshing gin and tonic, and one I'll keep making through the warm months. I didn't assemble it in quite the order written, adding the gin to the muddled cucumber and mint and returning to add the ice, tonic, and lime around 10 minutes later, and this small break allowed the fresh flavors to infuse the gin to good effect, so I'll repeat it.

  • Mujadara-stuffed cabbage with minted tomato sauce

    • Cheri on December 25, 2018

      This is weekend cooking, several pots, a couple of hours. These are fabulous, especially leftover, so worth the effort. I did modify. Recipe calls for 4.5 cups of water, with 1/2 cup basmati rice, spices and par cooked lentils. I had fully cooked lentils, but increased rice to 1 cup and reduced water to 2 cups. This worked great. Next time I would increase spices, especially peppers for a bit more heat. Great cozy wintertime lunch.

  • One-pan farro with tomatoes

    • westminstr on January 09, 2018

      This recipe seems like such a good idea, but I have tried it on my family twice, and they just don't like it.

    • southerncooker on March 18, 2018

      This can be served as a main or as a side. We served it as a side to some chicken. Daughter and I loved son not so much and the others wouldn't try it. My first time eating farro. I thought it tasted similar to barley.

    • hirsheys on May 06, 2018

      Tasty. This is nice and substantial and has a good chew to it. This worked with Trader Joe's 10 min farro (I cooked it for a little less than 30 mins - just until the water was absorbed.)

    • Zosia on November 30, 2017

      Remarkably good for how few ingredients and little effort it took. I used previously caramelized onions instead of raw but otherwise followed the recipe as written. This will definitely be made again.

    • ksg518 on March 05, 2019

      We thought this was just OK. It would probably help if we had summer tomatoes and maybe more tomatoes than the recipe calls for (although that might require an adjustment to the amount of water). But given how easy and quick this was I can definitely see trying it again in the summer when I always have tomatoes and basil on hand.

    • clcorbi on December 07, 2018

      Excellent. I'll definitely be doubling the recipe next time. I added a tablespoon or so of tomato paste because I was a little short on tomatoes, and it worked perfectly. The basil adds a really nice touch. If anything I found this a touch too salty, but the leftovers had mellowed out perfectly.

    • bwhip on December 31, 2017

      This was really good, and quite simple to throw together. Nice depth of flavor, and the farro gives it a really substantial texture. Could be used as a side or a main.

    • anya_sf on July 04, 2019

      This was a nice side dish for relatively little work. A large handful of basil and shower of parmesan cheese boosted the flavor. I made 1.5x the recipe using an 8-oz bag of Trader Joe's 10 minute farro and 16 oz grape tomatoes. I omitted the red pepper flakes since my son doesn't like them.

    • purrviciouz on July 25, 2018

      I am always hesitant to put everything in the pot and start boiling. I'm so used to browning onions, adding garlic, de-glazing, etc but this really turned out wonderful and was so super easy and fast. I used chicken stock instead of water and added cooked shredded chicken in the last 5 minutes.

    • Jviney on August 05, 2019

      My husband, extremely skeptical when looking in the pan and a confirmed onion-hater, said “that was excellent, honey.” The two-year-old ate half of my serving even after he had already eaten his lunch. I added chopped mozzarella for a little variety. A perfect summer lunch with basil from the garden and a candy onion + Sungolds from the farm stand.

  • Crispy tofu and broccoli with sesame-peanut pesto

    • westminstr on March 12, 2018

      I really liked the crispy tofu and think it can go on a single sheet pan with the broccoli. O tried one bite and E wouldn't eat it. E wouldn't eat the roasted broccoli either. Sauce was thick and salty as written but I thinned w some water and added another 1/4 tsp brown sugar and in the end was happy with it. I blended in the nuts and seeds but some use them as toppings instead and I may try that. Served w rice - I didn't need it but T definitely did. So it needs some tweaks to really work for us, but was a good veg meal, one that is worth tweaking.

    • mindyb on January 08, 2019

      Good weeknight dinner served with brown rice. Didn't have peanuts and subbed peanut butter and tweaked ingredients to make sauce wet enough. I didn't press the extra firm tofu and it was fine.

    • Mrs. L on December 07, 2019

      For non tofu fans, we loved the tofu done this way.

    • milgwimper on October 06, 2019

      This was delicious and now added to the rotation. We had it with rice. It was easy. personally I would double the recipe depending on appetite and how much people love broccoli and tofu. I would also make more sauce, it doesn't make a super wet sauce, but that could be because I did not peel the skins off the peanuts.

    • TrishaCP on July 01, 2020

      This worked really well for us, though I would love to find a way to cut down on the oil needed. (Not on the veggies though, because the char is wonderful.) We used a combination of broccoli and purple cauliflower because we didn’t have quite enough broccoli. Once everything got mixed together, I didn’t think it was too salty. I would happily make this again.

    • hirsheys on May 13, 2018

      I made a few quick edits to the recipe based on Chowhound/EYB feedback and ended up enjoying it. My main difference was that I added a bit more sweetener (I used some of the honey powder I bought for Koreatown a few months back) and a few splashes of boiling water after I'd ground up the pesto a bit to help puree/thin it out even more. I far prefer it cold - in the future I'll definitely plan to eat it this way on purpose.

    • ksg518 on March 20, 2018

      I'm in the minority because I thought this was barely OK. I wonder if I just needed more sauce although I didn't skimp on the amounts. It was fairly bland - enough that I kept thinking chicken would have been better than the tofu but obviously that would defeat the purpose. This won't be a repeat.

    • Rutabaga on December 21, 2019

      This worked great for my family. Since they're not big tofu fans, I pan-sauteed chicken breast instead. To accommodate the kids, I served the sauce and green onions on the side. The kids were happy to just eat stir-fried chicken and broccoli with soy sauce and rice, while my husband and I enjoyed the peanutty sauce. I also like adding additional chili sauce to taste.

    • stef on December 08, 2017

      This was good. Nice and quick to make. It was the first time ever I've made tofu at home. Dh liked it and said it's a repeat.

    • Bryan on February 10, 2018

      https://cookbookreview.blog/2017/12/30/crispy-tofu-and-broccoli-with-sesame-peanut-pesto-by-deb-perelman/

    • Lepa on October 28, 2017

      This was pretty good. We ate it over brown rice. My son liked the broccoli in this dish. My pesto was drier than the pesto in the picture. I think a thicker sauce like the picture might be better so I might tweak the recipe to make it more saucy next time.

    • clcorbi on November 29, 2017

      Well, we thought this was excellent. Per a comment I saw on CH, I omitted both the peanuts and sesame seeds from my pesto and used them as a mix-in instead. I also pan-fried the tofu just because my baking sheet was getting too crowded. Yum. We were both so pleased with the result and I would make this again.

    • rionafaith on October 31, 2017

      I ignored the fact that this calls specifically for low-sodium soy sauce and used regular, and it ended up quite salty. So yeah, be sure to use low-sodium and/or don't season the broccoli too aggressively. Other than that, this is a far cry from the cold sesame noodles Deb cites as inspiration, but it's pretty good. Vegan, too.

    • lizbot2000 on April 02, 2018

      This was a nice weeknight meal. I watered down the sauce some and added medium-boiled eggs and multigrain rice to make a bowl out of it. It ended up being super filling.

    • sosayi on May 11, 2018

      We really enjoyed this dish and prepped in advance this is a ridiculously quick weeknight dinner. Served over black rice noodles (I was fine without, but the husband needs a starch) and they combined beautifully with the sauce. I’d definitely make this again; this sauce would taste good on anything.

    • BeckyLeJ on February 25, 2018

      This is really good. The sauce is what makes it, honestly, but it’s tasty and hearty enough to satisfy a non vegetarian for sure! One note, and I was fortunate enough to make this for a girls’ night with a vegetarian friend, do not buy silken tofu even if it is labeled “firm.” Because you have to press the liquid out of the tofu and then bake it crispy, the silken stuff just won’t work at all.

    • cariashley on March 01, 2020

      Delicious, better than expected and so easy!

  • Kale Caesar with broken eggs and crushed croutons

    • westminstr on March 12, 2018

      This was a good salad, very pantry friendly with the panko and with the eggs (2 each cooked in the IP) and bread on the side, was enough for dinner.

    • southerncooker on January 24, 2018

      Love kale and this recipe didn't disappoint.

    • hirsheys on May 06, 2018

      I made this with baby spinach (what I had) and it was great. With the eggs and the breadcrumbs, the salad is really quite special and super easy if you have greens and a lemon in your fridge. For future reference, I prefer this dressing with the smaller amount of lemon juice (1 T) and a relatively light amount of garlic.

    • Zosia on November 02, 2017

      Family and I really enjoyed this and despite having a few components, it was quite quick to prepare. I used thinly sliced curly kale in place of baby kale as recommended and dressed it well in advance of serving to soften it. A half batch of dressing was enough for the full amount of kale.

    • Rutabaga on March 04, 2018

      The "cheater" caesar dressing here is a great match for kale, and I loved the addition of panko crumbs. Since the rest of the family aren't "jammy" egg fans, I kept those aside for my own salad. My baby kale was quite robust (nothing like the delicate leaves featured in the cookbook photo), so I used almost the full amount of dressing, adding it ahead of time to soften it. My husband isn't a big kale fan, but he loved this salad, and even my six-year-old ate his (very) small portion with minimal fuss.

    • Lepa on October 27, 2017

      This is the first recipe I tried in this eagerly-anticipated book and it didn't disappoint! I scaled the recipe down a bit because I was eating alone. I used a whole bunch of kale but only half the dressing and one egg. It was perfect for one- and so, so delicious!

    • rionafaith on November 05, 2017

      Great easy salad. I served alongside a pan-seared steak, but this could also be a light meal on its own.

    • Lesliehauser on January 27, 2018

      Really is the best kale salad!

    • BeckyLeJ on March 08, 2018

      This was good and quite satisfying as a dinner salad.

    • Cgautier on January 01, 2018

      I made this twice the first week I bought the book. Yum.

  • Fennel, pear, celery, and hazelnut salad

    • westminstr on January 16, 2018

      Delicious! I reduced the lemon. Can reduce the hazelnuts too as neither kid liked them. A little more parm wouldn't hurt either. But regardless this is a great salad.

    • southerncooker on January 24, 2018

      Another salad for my work lunches. Delicious!

    • Rutabaga on October 15, 2018

      This salad is a crisp and refreshing option in fall when pears are in season. It's very easy to make, and you can even prepare it in advance, as the ingredients won't quickly wilt like a lettuce-based salad. It's a great choice to pair with a heavier main dish.

    • Lepa on February 23, 2019

      I finally got around to making this salad and it is surprisingly delicious! The balance of flavors and textures were perfect. Because my husband and younger son were very enthusiastic and because it's so easy to throw together, I anticipate making this often.

  • Fall-toush salad with delicata squash and Brussels sprouts

    • westminstr on November 14, 2018

      this was delicious! used all the dressing with 1 small delicata and 1 lb of brussels sprouts. i used a bag of pita chips and we all agreed they weren't necessary at all. the veg, herbs and dressing is enough on its own. i also don't think it stands alone for dinner. maybe if you serve it with bread and cheese or another protein.

    • chriscooks on December 17, 2017

      I cheated making this and used part of a bag of baked pita chips (didn't add salt except for what was on the chips). It was very tasty, and good the next day. The delicata season seems to be ending so next time I'll try it with butternut squash.

    • clcorbi on November 13, 2017

      This is a fun take on a fattoush. The bright dressing works very nicely against the rich fall flavors of the brussels and squash. I found the roasting time to be a bit short for the brussels sprouts, but otherwise followed the directions as written. The leftovers hold up nicely, too, since both these vegetables are so sturdy.

    • Toomanybooks88 on January 14, 2018

      Made this with butternut pumpkin. Very tasty.

    • Lsblackburn1 on October 21, 2018

      I’m not sure if this was really filling enough for a main course, but dang - it was delicious! Will definitely make again. Added a bit more mint and parsley than it called for.

  • Carrot salad with tahini, crisped chickpeas, and salted pistachios

    • westminstr on March 26, 2018

      I liked this salad pretty well, even though (1) my chickpeas never really crisped; and (2) the kids wouldn't eat it. I really enjoyed the pistachios here. Best served with other middle eastern flavors.

    • Rutabaga on December 11, 2017

      This was good, but not a "wow" dish to me. Ultimately, though, it's a nice hearty salad made with ingredients I usually keep on hand, and I can see how trying out some variations could be really fun. How about adding Aleppo pepper, feta, mint, or pomegranate? Or a variation on the dressing using lime juice instead of lemon? It's worth coming back to for the endless possibilities for a healthful, quick supper.

    • Bryan on February 10, 2018

      https://smittenkitchen.com/2014/05/carrot-salad-with-tahini-and-crisped-chickpeas/

    • purrviciouz on February 17, 2020

      I was surprised at how satisfying this salad was. I served it with a handful of salad greens and half an avocado and got 4 light meals out of it. I might add some cayenne to the dressing next time.

  • Chocolate buttercream frosting

    • westminstr on April 30, 2018

      I think this is the first time I ever made buttercream frosting. I don't usually like frosting (often scrape it off my cake) but found this one to be delicious. I have half the batch leftover for more cupcakes.

    • Rutabaga on January 01, 2019

      This is a very good easy chocolate frosting. I think the use of melted chocolate lends it a more pleasing texture than using cocoa powder. I like the fact that the frosting recipes make just the right amount for the cake recipes, and can easily be multiplied as needed.

    • Nkrieda78 on March 01, 2020

      This frosting is fantastic! It went perfectly with the Devil’s Food Layer Cake from Bravetart.

  • Golden vanilla cake

    • westminstr on April 30, 2018

      I used this recipe to make a dozen cupcakes (with the chocolate buttercream frosting also from this book). They turned out great! Basically exactly what you would want yellow cake w chocolate frosting to be. Baked for 18 minutes in my slow oven.

    • Rutabaga on January 01, 2019

      This recipe didn't turn out as well as the chocolate one did for me. Perhaps I baked the cupcakes just a minute too long, as they were not quite as moist as I'd prefer. They were still good, and this is a good one-bowl cake recipe, so I would try it again and be a little more cautious when mixing and baking.

    • stef on May 12, 2018

      Took my cake about 10 minutes longer to turn golden. I used vanilla yogurt instead of buttermilk. It was nice and moisted, iced with the cream cheese frosting and sprinkles. Will repeat when I need something fast and it used 1 bowl only.

    • mamacrumbcake on April 26, 2020

      This would be a good cake for someone who needs something easy and is not extremely particular about taste/texture. This was an easy cake to make, but I thought it was just average. The crumb was fairly coarse and a bit heavy, instead of fine grained, soft, and tender. Though it had, what seems like the appropriate amount of butter and vanilla for a cake of this type, the flavor was a bit flat.

    • Jviney on October 03, 2019

      Poor planning - I found myself looking for a cake recipe for my three-year-old’s birthday cake at 1:30 on the day of. This was perfect. Simple, easy, lovely vanilla flavor, paired it with cream cheese frosting and he decorated it with sprinkles himself.

  • Two thick, chewy oatmeal raisin chocolate chip mega-cookies

    • westminstr on November 14, 2018

      i actually made three cookies rather than two. and i omitted the raisins and just used chocolate chips. i think raisins would have been good though! really appreciated how quick and easy these were to make, and next time i will make everything even quicker and easier by using the whole egg. they did take an extra couple of minutes to bake as per usual with my oven.

    • Lepa on April 19, 2018

      My family was moaning with delight while eating these big, melty cookies. I felt like the oats were a bit too chewy but then I noticed that I had used "extra thick rolled oats". I guess this is a good reason to try again tomorrow with regular rolled oats(!) Having a recipe for two big cookies is brilliant and this just might transform me into the kind of mom who regularly bakes cookies after school.

    • BeckyLeJ on January 11, 2018

      I have raved about these since making them, earning a somewhat flummoxed response questioning why I’d make two big cookies rather than a whole batch. Whatever! These were the perfect size and the perfect amount of sweet. I had everything on hand and they took very little effort, which was exactly the amount of effort I wanted to put into a dessert/snack. Plus, the cleanup was minimal!

    • Lmocooks on January 31, 2018

      Why would you only make two? Because sometimes you “need” a treat but you don’t need to eat an entire full batch! They’re crunchy on the outside, soft in the middle, perfect.

  • Caramelized plum tartlets

    • westminstr on November 20, 2019

      I used apples and pears; the apple ones were more successful. I don't know whether to blame this on my slow oven, the switch-up of fruit, or what, but it took much longer to bake than the directions stated: 30 minutes to reach the "golden" stage and then another 15-20 for the glaze to bronze and thicken. But when finally done they were delicious! Used Dufour's all-butter puff pastry.

  • Bake sale winning-est gooey oat bars

    • westminstr on October 16, 2018

      Made these bars for a scouts potluck using semi-sweet chocolate chips (and no nuts or fruit). They were extremely good (though sweet!) and went fast. I loved them. I baked the crust for 20 minutes. It was fully baked but on the pale side - in retrospect I think I could have baked it a little more.

    • Rutabaga on February 20, 2018

      My boys loved these bars. The six-year-old even said they were the best bars he'd ever had. I did have some trouble with the baking process, however. After removing the finished bars from the oven and letting them cool, I discovered that the crust was completely underbaked. Even though it seemed quite pale after 20 minutes of pre-baking, I figured it was probably done enough and continued on. In retrospect, I should probably have baked it at least ten more minutes. I'm not sure if this is because I was using a Pyrex pan, or what the issue was, but I ended up putting the cooled cookie bars back in the oven for an additional 20 minutes. The crust was still pale and soft, but at least it held together, and the oats miraculously weren't overdone. Next time, however, I will make sure the crust is baked through before adding the topping. As a final note, I used a little less than 1 1/2 cups of chocolate chips, and they were extremely chocolatey (not that that's a bad thing).

    • Lepa on December 02, 2017

      These are pretty good. I especially like the shortbread- like crust. I made it with one cup of chocolate chips and half a cup of dried cherries. It's sweet but a nice mixture.

    • Frogcake on December 15, 2017

      We loved these bars! I used equal amounts of dried cherries, butterscotch and chocolate chips. Also threw in about three tablespoons of brown flax seeds. These are a huge improvement in taste and nutrition over the magic bars I used to make.

    • Lmocooks on February 25, 2018

      I made these with a mix of chocolate chips, white chips and toffee bits. The crust took longer in the food pro than written in the instructions but turned into a nice dough ball with some time. I took these to book club and they were a massive hit. “Oh my gosh, who made these? They’re amazing!” Said by several people. I’ll definitely make these again.

  • Chicken and rice, street cart style

    • westminstr on May 10, 2018

      Like everyone else, we really enjoyed this. I did 1.5 pounds of boneless thighs with the full amount of marinade (marinated overnight), otherwise followed instructions, and the chicken was delicious! We skipped the rice and served w pita. I made my own garlic yogurt sauce instead of the one in the book, and my own salad (romaine w cucumber & tomato, dressed w olive oil & lemon juice). I did follow instructions for the easy hot sauce. Everything together made a great meal. O loved it, E would have preferred her chicken plain (but loved the salad). I don't think anyone missed the rice.

    • TrishaCP on March 15, 2020

      I found this recipe through a recipe search of my collection (most buzzed about chicken recipes) and I am glad that I did. This was great! I marinated the chicken for two nights due to my schedule and it was very flavorful. For the rice, I had leftover rice (maybe two cups) that I cooked in the chicken pan with the spices. This was tasty, but I’m looking forward to cooking the rice per the recipe next time.

    • jenmacgregor18 on October 16, 2019

      This is really amazing. It's a straightforward prep with delicious results. The marinade on chicken is fantastic. I And for such simple ingredients, the rice is killer too. I did have to increase the olive oil to 1/4 cup and use a whole lemon so the marinade would cover all my chicken. I agree with others--tons of rice. Next time, either 1/2 the rice or double the chicken.

    • hirsheys on May 19, 2018

      I give this version the slight edge to the very similar and yummy Halal chicken from Serious Eats, though the rice from the Serious Eats recipe is far superior, in my opinion. I didn't love the flavor of this one and it came out mushy. Next time I will use that recipe for the rice (and use a rice cooker to make it.) The rest of the dish is pretty similar, honestly, though this marinade is easier (no blending involved) and I preferred this white sauce. I may add a small amount of garlic next time (per chowhound). I also thought that the mixture of harissa and hot sauce really made the dish.

    • Bloominanglophile on October 22, 2019

      I noticed this recipe had been getting a lot of good reviews, so I did a google search and found a recipe. This is a nice all-in-one meal. I did use a smaller lemon, so would increase the amount of juice I use next time. The chicken also needed a slight increase in salt--maybe a 1/4 teaspoon more next time. Otherwise, a very good meal for a weeknight.

    • mrsmadam on August 27, 2018

      This was spot on! Even the chicken-averse SO raved. He devoured the salad. Well, actually he devoured everything. I made a half recipe for the two of us and yes, there was more rice leftover than chicken but I won't change a thing next time.

    • EmilyR on January 28, 2018

      Brought me back home to NYC. The amount of rice is massive and could likely be halved. Although the quantity was very plentiful, it wasn't a heavy meal. I appreciate how it's flexible and adaptable to whomever is mixing it together and their individual preferences. The white sauce is deceptive, because it seems like there's cheese somewhere, which is a good thing. I used chicken breast as preference.

    • stockholm28 on March 09, 2018

      I loved this dish and it will definitely be repeated. It takes a bit too long for a weeknight dinner as you cook the chicken and rice in the same pan, but not at the same time. I agree that it makes a massive amount of rice and I would cut the rice down next time.

    • Rachaelsb on June 13, 2019

      Strong dinner! Chicken is delicious, loved the yogurt sauce, rice perfect complement. Really lives up to its name. Will definitely be making again

    • julesamomof2 on February 19, 2020

      Delicious, and a fun dinner to make and serve. I marinated the meat for about 3 hours which was fine, and I did make my rice separately to save time. As others have said, the recipe as written makes way too much rice, but that's easy to halve in the future. The two sauces (esp. the harissa) make the dish complete. I bought pita, but with all that rice I didn't even serve it.

    • Rutabaga on September 30, 2018

      As others have said, this is pretty great. I made it with homemade pita, doubled the amount of rice, and tripled the amount of chicken, as I was feeding about eight people, and was hoping to have leftovers. Yes, this makes a massive amount of rice! Because of the pita, I really didn't need to double the rice, but it will be easy to use it for other purposes later in the week. The flavors are subtle, but work together really well, and I love the tangy yogurt sauce. While I didn't have harissa, any kind of hot sauce is a welcome addition if you like it spicy. This is one of those ideal meals for a family or other group that always everyone to customize their food.

    • stef on May 03, 2018

      We loved it. Two changes. Marinated chicken thighs went on a sheet pan and baked in a 400f oven for 20 minutes, nice and tender. I sauteed the olive oil and spices in my instant pot, then put in 1 cup of rice and 2 1/4 cups stock, 8 minutes on pressure cook quick release, rice came out well and just the right amount for us. Will be repeated often.

    • ddenker on February 12, 2018

      We loved this dish and want to make it again. We halved the rice (which was a good move), but made the mistake of making too much chicken (2.5 lbs) and think we should only do 1-1.5 lbs in the future. We would also like to make half the sauce. Then again, we have a three year old and one year old who aren’t really helping us tackle the amount of food we cook up every night! Flavors of the chicken were great and the sauce was delicious.

    • clcorbi on November 13, 2017

      Yum. Deb has hit the nail on the head with this one. In fact, the result was better than any street cart chicken I've ever had. I was so pleasantly surprised that the white sauce really tasted like the kind I've had on my street cart gyros before! I let my chicken marinate for three hours and the flavor was very nicely developed. This recipe makes a large amount of rice. I chose not to wipe my pan out before cooking the rice, and instead incorporated the chicken fat and little crispy bits into the rice grains as they toasted. I would do that again because the result was super chicken-y and rich tasting. I agree with Deb's head note that this would be a good dish to serve at a party, since you can heap the components on a platter and it's virtually guaranteed to be a crowd-pleaser.

    • averythingcooks on August 23, 2018

      We really enjoyed this and I will definitely make it again. I halved the amount of rice and, after toasting the rice & spices in the chicken pan, added the broth and poured it all into my rice cooker. I also halved the white sauce and added minced garlic. My only issue (or question I guess) is how "around 6 boneless chicken thighs" weigh 2 pounds? I had 4 thighs to use up and added a chicken breast to bring the meat to JUST over 1 pound. I also used the full amount of marinade for this quantity. I've made a note in the book (yes - I do write in my books :) so it's not a huge deal for the future but still curious re: this notation in the ingredient list.

    • KaraCooks on February 14, 2020

      This was voted #1 repeat recipe on the Food52 cookbook club so I had to try it. I LOVED the simplicity of this dish and it was YUMMO!! This would be a great make-ahead dish for a crowd. Wouldn't change a thing except I didn't cook the rice right in the chicken pot the first time (because I didn't read the entire recipe) but I would try it next time.

    • sosayi on May 03, 2018

      Chiming in to say this dish was also a hit in our house. A few changes: rice cooked in rice cooker (with brown basmati), which worked well; used 1.25 lbs chicken breast, but with same amount of marinade; doubled both sauces; combined chopped tomato, onion and cilantro into a quasi salsa, and used to top the lettuce. Pita seems superfluous here, but maybe if you cut down on rice amounts, it would be needed.

    • anya_sf on September 11, 2018

      My family loved this so much, they ate *all* the chicken. I made extra rice, but we didn't end up needing it, even though we didn't have pita bread. We could have used more sauce, which we poured on everything. I used 2 pans: one for rice, one for chicken. Next time I'll try the rice cooker for the rice and use less broth so it's fluffier. I added cucumber to the salad and omitted the onion. Everything benefited from extra salt.

    • Dannausc on January 21, 2018

      Sooo good! My wife and I both loved this dish! Too much food for 4 people, easily feeds 6.

    • Dms02 on June 20, 2020

      Incredibly flavorful. I had bone-in thighs and so I cut the skin off then marinated them and grilled them. This marinade was perfect. The rice was super tasty. LOVED this recipe and will make it again for sure. It would be great for a crowd.

    • Dms02 on June 20, 2020

      This was a perfect dish. Used bone-in thighs and grilled them. Would be perfect to scale up for entertaining a crowd. Used fresh cilantro and oregano in the marinade as I had it on hand.

  • Pork tenderloin agrodolce with squash rings

    • westminstr on January 02, 2020

      I also did half moons for the squash and cooked two tenderloins (but just one recipe of sauce). The pork needed a bit more time than stated to get to temp, but the rub was good and it was perfectly cooked. I would definitely use this technique for pork tenderloin again.

    • Dannausc on October 10, 2018

      Pretty decent.

    • BeckyLeJ on January 11, 2018

      I really liked the fennel on the pork! Couple of notes, I cut my squash in half moons after fighting the seeds. I think I sliced them too thin and they were close to being over cooked so I’ll watch that next time. Also, I would double the sauce!

    • Lsblackburn1 on October 29, 2018

      The pork turned out perfectly following the recipe but my squash only needed about 20 minutes, so it got kind of cold sitting around. Nice classic meal!

  • Perfect blueberry muffins

    • vickster on August 06, 2018

      Very good - I agree with other comments. Not too sweet, don't rise very much, a more dense texture than I am used to for muffins. I added the larger amount of blueberries. They are delicious and I will make again.

    • kari500 on September 11, 2019

      I don't even like muffins and I thought these were great. Family gobbled them up within 2 days.

    • southerncooker on March 18, 2018

      These were indeed very good. I liked them even better the next day split, buttered and toasted in the oven under the broiler as suggested by Deb. I got 12 small muffins instead of 9. I used frozen blueberries which she said was ok. I'm going to try them with fresh as well. I went a little easy on the turbinado, next time I'll use the full teaspoon per muffin.

    • hirsheys on May 14, 2018

      I was really impressed with these, as was everyone at work. The lemon flavor is lovely and bright and the muffins aren't too sweet, even with the full teaspoon of crunchy sugar on top. I only had around 1 cup of blueberries, but I think these would be even better with the full amount.

    • Yildiz100 on August 26, 2019

      These are quite good, but overall I still prefer the Jordan Marsh blueberry muffins in the NYT cookbook. I got 12 muffins, and they weren't at all small. I probably could have made fewer but I got bored trying to stack the very thick and sticky batter in the muffin cups-it was easier to make more.

    • Rachaelsb on June 08, 2019

      Always skeptical when so many positive reviews, but this recipe absolutely proved me wrong. Perfect texture with lots of blueberry deliciousness!!

    • Rutabaga on August 01, 2018

      I made these again using all whole wheat pastry flour in place of white - still tender and light - excellent!

    • Rutabaga on January 16, 2018

      These muffins are pretty much perfect, and very easy to make, too. For me, they're on par with the Dahlia Bakery recipe, which also produces excellent muffins. You can't go wrong with either recipe.

    • Lepa on November 05, 2017

      These were excellent! The batter is very stiff and doesn't rise much so it's fine to fill the cups; they won't overflow. I plan to make these frequently, as they were well received and especially easy to throw together.

    • Frogcake on December 09, 2017

      We really liked these muffins. It’s mandatory to use wild blueberries and In my opinion, the more berries, the better the muffin -So I added one and a half cups of berries. I also made six jumbo muffins instead of the nine. Loved the crunchy turbinado sugar on top!

    • trmarvin on December 25, 2018

      Yep, absolutely perfect. I don't always listen when recipes tell me YOU MUST DO IT THIS WAY but for SK, I make exceptions. Nine muffins. 1 tsp coarse sugar on each. Do it.

    • Xyz123 on August 19, 2018

      Add blueberries AFTER mixing in the flour.

    • AndieEats on April 09, 2018

      Liked that these were not too sweet. Used frozen blueberries, and made 9. They stayed in the oven for almost 30 minutes to get golden brown on top and the batter cooked through. They didnt rise much, so would be okay to completely fill up the liners and mound the dough. Next time, fold in the flour before the blueberries - some raw flour got stuck in the berries and were still noticeable at the end.

  • Loaded breakfast potato skins

    • Mrs. L on December 07, 2019

      Ten minutes was too long for my oven. At seven they were almost overdone. And of course I added more bacon after I took a photo lol.

    • SheilaS on April 30, 2018

      I was hoping for a runny yolk but these were cooked through at 10 min. Next time I'll check sooner. Otherwise, I thought they were very good. Brushing the skins with melted butter makes them especially delicious.

    • southerncooker on January 08, 2018

      Delicious. I baked my potatoes the night before and scooped out the middles then continued with the recipe the next morning. I omitted the sour cream since I'm not a big fan.

    • hirsheys on April 28, 2018

      This came out yummy, though the recipe takes quite a while if you don't prebake the potatoes. I had one issue - I must have tilted the pan as I put it in the oven, because one of the eggs slid out of the potato, which meant it overcooked. Still, the flavors were all quite tasty. (I went much heavier on the scallions and would again...)

  • Olive oil shortbread with rosemary and chocolate chunks

    • kari500 on September 11, 2019

      I had to take a few bites to decide on this, and in the end, it is a no for us. A friend tried it and said "It's not bad, but it's not good either."

    • caitmcg on May 24, 2018

      I liked the flavor of these, but I anticipated that because I've enjoyed an olive oil cake with rosemary and chocolate before. I used bittersweet chocolate in place of semisweet, and cut back the powdered sugar a smidge. The process of rolling the dough out and cutting it after baking makes it a simple recipe, but the freshly baked cookie is very fragile. I'll probably just add the extras to my usual shortbread recipe in future.

    • Tatiana131 on March 23, 2018

      I used half grapeseed oil and half olive oil, and for me it was probably a good call. These are very adult cookies, with olive oil mingling with rosemary, chocolate and salt. The first bite was not amazing, but they really grew on me with each bite until I polished off too many. Sneaky shortbread.

  • Grilled yogurt flatbreads

    • kari500 on May 03, 2020

      Yep, this works! I did them in a cast iron skillet, and felt like a goddess (when the truth is, they are really easy). I put in one clove of garlic, and I think I'd prefer more, since I didn't taste it at all. And this makes a LOT, so next time I'll do as she suggests and maybe only use half for one time, and save the other half for later in the week. Thanks to Rutabaga for the warning about making sure they are cooked inside.

    • hirsheys on April 25, 2020

      These were easy and quite good. I used a bit of whole wheat flour (to save my AP) and now I’m curious about how they would be with all white. Next time, I’d do them in a flat cast iron pan, rather than a grill pan.

    • Rutabaga on April 22, 2020

      These are fantastic flatbreads, possibly the best I've made. They are so tender, and just a tad tangy from the yogurt. I added a little garlic to the dough and cooked them in a cast iron skillet on the stove. They're very easy to shape, but watch the temperature when baking them, as they really puff up and can be doughy if you don't give them enough time to bake thoroughly without scorching.

  • Quick sausage, kale, and crouton sauté

    • kari500 on October 07, 2018

      Delicious. Like others, I removed the breadcrumbs before cooking the rest. Used turkey sausage. Makes a tasty and easy dinner when it is just L and me. Amounts can easily be varied.

    • Rutabaga on January 13, 2018

      This is an easy dish to throw together for a one-dish winter meal. In future, I would change a few things, however. The croutons became soft when left in the pan while everything else cooked. I think I'd prefer them crunchier, so would remove them and add them back again at the end. Also, the beans were quite dry, and the taste of the red wine vinegar disappeared in the mix. Adding more vinegar and several good glugs of olive oil before tossing in the croutons would probably help.

    • alex9179 on August 11, 2018

      Toasted the bread and removed from the pan before continuing with the recipe. Using day old cheese or garlic artisan bread from the store is great. Doubled everything and no leftovers x3. The kids love it.

    • mfranklin125 on February 14, 2018

      I didn’t do the vinegar. Used black bread for bread from Ukrainian store and it was good. Def need to take out if want them chewy or crunchy or it gets a bit mushy. Otherwise also added tomatoes.

  • Broccoli, cheddar, and wild rice fritters

    • southerncooker on March 11, 2018

      I didn't have any problems frying these since I followed Debs instructions of frying slow before flipping. I used the wild rice blend suggested.These were just ok to me though. I probably wouldn't make again.

    • Zosia on November 28, 2017

      A tasty way to use up leftover baked brown rice and roasted broccoli. As warned by Deb, the mixture was quite loose but packing it firmly into an ice cream scoop then flattening the mound gently once it was in the fry pan worked well for me.

    • taste24 on June 12, 2020

      The end result was tasty. I wasn't expecting to them to have as much of an 'eggy' texture, but it didn't turn out to be a bad thing. Good way to use up the items involved.

  • Wild mushroom shepherd's pie

    • southerncooker on January 24, 2018

      I was afraid hubby and son might not like this dish even though we are all big mushroom fans. Shouldn't have worried since we all loved it. Hubby said best taters every and the mushrooms were delicious too. Son enjoyed it as well even though normally he's not a big fan of casseroles, pot pies and such. My potatoes were a bit thin even though I used the max amount of potatoes and followed amounts of all the other ingredients for the topping. This definitely didn't affect the taste. I used the options of sour cream instead of creme fraiche, milk instead of buttermilk, and smoked paprika and not parsley for the potatoes. My fresh mushrooms were a mix of shittake, baby bella, and white button mushroom and the dried mushrooms were shiitake. My choice for broth was vegetable. This was baked in a deep cast iron skillet some people call a chicken fryer.

    • stef on March 13, 2018

      This was such great comfort food. No sherry so I used vermouth and my top never turned golden. Will make it again

    • Bryan on February 10, 2018

      http://wgntv.com/2017/12/21/lunchbreak-4/

    • rionafaith on November 01, 2017

      Delicious, hearty comfort food that just happens to be vegetarian. I used a combination of cremini, shiitake, and oyster mushrooms and dried porcinis. I halved the recipe and baked it in an 8x6" pyrex dish (which fit perfectly) but I wish I had made the whole batch! It was a fair bit of prep for a weeknight though, so next time I might assemble the night before. Definitely use the larger amount of potatoes or even more; I used about 1 lb for my half-portion and wish there had been a slightly thicker layer. Possible error: the headnote mentions sherry vinegar in addition to the sherry, but vinegar isn't called for in the ingredients list or otherwise mentioned in the recipe? In any case, this was super good and I will definitely be making it again.

    • anya_sf on July 16, 2019

      Since I couldn't leave well enough alone, I added thyme and rosemary to the mushrooms, stirred in some frozen peas at the end, and grated Parmesan cheese on top of the potatoes. I used cremini mushrooms and beef broth. The liquid seemed like it would be too thin, so I added a few tablespoons of flour to thicken the mixture and would do that again. I cooked the vegetables in a 14" braiser, but that ended up being too wide for the potatoes so there was about a 1" edge of uncovered filling, but it baked up fine. My family loved this version of shepherd's pie.

  • Tomato and gigante bean bake/pizza beans

    • southerncooker on January 24, 2018

      I used dried giant limas for the beans and cooked them on Sunday in my IP. I also prepped my veggies and put them in the fridge so when I came home from work today I just had to continue with the recipe. We loved the pizza beans. Like someone else said I don't use a recipe for garlic bread usually but this version was delicious.

    • VineTomato on May 17, 2020

      I'll come clean and admit to x4 the greens in this dish, so I don't recommend you try that! I live in the UK and through a rather complicated route got my hands on a selection of Rancho Gordo beans (the joy!) I used my precious royal corona beans and it came out as more of a soup than a bake. I used swiss chard in place of kale for Mr VT, and even then he could not eat them - he hated this dish (unusual for him to refuse to eat a dish) - I thought they were nice enough but not amazing. Maybe if I followed the recipe ...

    • Zosia on October 31, 2017

      This is a delicious alternative to a baked pasta dish that everyone in my family enjoyed. The kale wasn't as well hidden as I'd hoped and though there wasn't enough to offend anyone, I do think I'll replace it with spinach next time. I assembled the dish the night before and baked from the refrigerator for 30 min at 375F to make sure it was heated through, then finished under the broiler to brown.

    • Rutabaga on January 16, 2018

      Calling these "pizza beans" was not enough to encourage my children to eat them, although the six-year-old was coerced into eating his portion with the kale removed. I agree with Zosia that the kale was very noticeable here (maybe one whole bunch was a little much?), which isn't an issue for me personally, but doesn't endear it to those who are apprehensive about kale. Because I couldn't find gigante beans in any local stores I visited, I used cannellini, which did the trick, although I imagine gigantic beans would be more fun. It's very easy to prepare in advance, so I can see turning to it again, but probably leaving out the kale or substituting something my family prefers, such as mushrooms.

    • Lepa on March 03, 2018

      These are fine. They were well received with accompanying hunks of garlic bread but they didn't wow me and I'm not sure I'll make them again. I love beans but I would always choose lasagna or some other cheesy pasta dish over these beans.

    • Frenchfoodie on July 18, 2018

      Made with spinach rather than kale. Was ok but didn’t wow me, needed more garlic, more herbs, more something...

  • Caramelized cabbage risotto

    • southerncooker on March 28, 2018

      Hubs and I loved this. I used chicken broth.

    • hirsheys on May 20, 2018

      I made this for lunch today and felt a little ambivalent about it. I love the taste of cabbage and onions, so I appreciate that overall flavor, but I felt that it was missing something in terms of acid. (This may be because I used sherry rather than wine, though?) Will add lemon to the leftovers. Also, given the fact that the taste of this is so fully affected by the broth, I wish I had used a homemade broth - in the future, I need to remember that about risottos...

    • julesamomof2 on January 21, 2018

      So delicious-a perfect dinner for a night home alone. Next time I'll try farro so I can avoid all the white rice.

    • Zosia on March 26, 2018

      Incredibly good! I used two pans, cooking the risotto in one while the cabbage caramelized in another.

    • Hannaha100 on April 02, 2020

      A rare win! Liked by everybody! I swapped the onion for a leek because DD1 doesn't like onions and she ate it all. Method otherwise followed as written. No need to do the rice after the cabbage if you have two big pans - I did both at the same time. I added quarter of a cup of nooch instead of cheese to make it vegan. I would make this again in a heartbeat, good enough to make for company.

    • Lepa on November 20, 2017

      This is comfort food at its finest. I loved it!

    • Lmocooks on January 15, 2018

      Delicious! My cabbage despising husband declared “wow, this is GOOD!”. My 7,6 and 4 year old willingly ate their entire portions. I used chicken broth, so not quite vegetarian.

    • Lsblackburn1 on October 06, 2018

      I used Savoy cabbage for this and loved it. It reminded me of French onion soup. Perfect for a fall night.

  • Brick hens with charred lemon

    • southerncooker on January 24, 2018

      Very tasty and the charred lemon juice is a perfect addition to the chicken.

  • Granola biscotti

    • southerncooker on January 08, 2018

      Delicious. Prefect addition to your morning yogurt or for a snack with hot tea or coffee.

    • Bryan on February 10, 2018

      http://cooktildelicious.com/granola-biscotti/

    • Frenchfoodie on July 18, 2018

      Delicious. Like hobnobs but better, crumbly loveliness.

  • Jam-bellied bran scones

    • southerncooker on March 31, 2018

      I couldn't find wheat bran but wheat germ is available in all our local supermarkets. I did a Google search and found they are interchangeable in recipes. I also learned the bran is the husk and the germ is the kernel. The bran has more health benefits. I got exactly 10 scones and filled half with blackberry jam and half with raspberry. I liked the blackberry better.

    • Zosia on October 27, 2017

      Filled with maple jelly, even those not fond of bran muffins loved these. They didn't rise as high as some scones do but they were tender and had a nutty flavour and a bit of chew from the bran. My dark brown sugar was as solid as rock so I used light brown (while the dark brown softens for the next batch!)

    • Rutabaga on November 05, 2017

      The entire family loved these scones, although my six-year-old was a skeptical at first, probably because they didn't line up with his idea of what a biscuit should be. But he, too, was won over at first bite. Ours were filled with blackberry jam. The jam was a great companion to the flavor of the bran, and they were indeed tender and moist. These will definitely be added to the regular breakfast rotation.

    • shoffmann on January 26, 2019

      I loved these scones. Nice tender texture, and the jam filling was nice.

    • Lepa on November 19, 2017

      These were good but they were more work than most scones and I'm not sure we liked them enough to justify the extra work. I filled them with raspberry jam, which was a nice flavor combination.

    • bwhip on October 28, 2017

      Made these this morning and they were very good. Nicely light compared to most scones. I toasted the wheat bran a bit before mixing, and mixed in fresh blackberries rather than using jam. Tasty!

    • Cathyschuh on March 01, 2020

      Dense and delicious.

  • Mango apple ceviche with sunflower seeds

    • southerncooker on January 26, 2018

      This is best eaten within in an hour of making but it was still good the next day for my work lunch. I ate some after resting in the lime juice for 15 minutes and it was good even though I hadn't added the olive oil yet.

    • Lepa on October 31, 2017

      This salad was easy to throw together and a big hit with everybody, young and old. We had it with grilled salmon and it was a bright and tasty dinner.

  • Potatoes and asparagus gribiche

    • southerncooker on March 20, 2018

      I loved this and hubby enjoyed it too but said he would have liked more pickles. Son enjoyed it after he picked the asparagus out.

    • hirsheys on May 01, 2018

      I made this recipe this weekend and found it remarkably delightful. I was annoyed by her recommendation to use a "medium saucepan" - I didn't use the full 2 lbs of potatoes and still nearly overflowed my saucepan with the potatoes and asparagus. Next time, I'll use a larger pot. Still, my vegetables came out miraculously well cooked, so I got over it quickly. Also, next time I make the gribiche sauce, I'll mash the yolks THEN add the dijon. (I used pickled okra instead of cornichons and that worked well). don't love raw parsley, so will leave it out next time and was glad I added the dressing to taste, since I had extra.

    • purrviciouz on March 26, 2018

      Loved this! I lightly pickled the shallot in the white vinegar before mixing the sauce. Next time I'll add oil packed tuna to stretch it. In the summer I might sub green beans for the asparagus.

  • Polenta-baked eggs with corn, tomato, and Fontina

    • southerncooker on January 24, 2018

      Delicious! I used stone ground grits.

    • BeckyLeJ on February 25, 2018

      Flavors were good, but I had some issues with this recipe that we’re totally my own fault: I used a narrower casserole dish, which caused the eggs to run into one another and create a solid layer of egg over the whole dish. By the time the egg whites had cooked, the yolks were also cooked completely through. Next time, I’ll use a shallow dish.

  • Flipped crispy egg taco with singed greens

    • southerncooker on January 24, 2018

      Quick easy breakfast and delicious too.

    • Zosia on February 04, 2018

      So simple yet so good. I used pre-washed baby kale and chard salad blend so there was virtually no prep required.

    • Rutabaga on October 31, 2017

      This is the kind of breakfast I go for - greens and eggs are a winning combination. I appreciate how fast this is to throw together, too. While I made a taco for myself, I served the kids plain eggs and bagels, and it all came together in under ten minutes. If you have it, some cotija or queso fresco would be a great addition.

    • Lepa on November 28, 2017

      I made this for a late post-run breakfast and it checked all my boxes: easy, nutritious and delicious!

    • Lepa on May 11, 2018

      I make this several times a week at home but just wanted to note that it is also an excellent meal to cook while camping!!

  • Winter slaw with farro

    • southerncooker on January 24, 2018

      Made this to take for my work lunch. Holds up well and tastes great. I couldn't find farro so I used barley.

    • Lepa on December 12, 2017

      This was good. It's light, comes together easily and seems healthy.

  • Roasted tomato soup with broiled cheddar

    • southerncooker on January 24, 2018

      Very good version of tomato soup.

    • Rutabaga on October 19, 2018

      This was very nice, although some in the family prefer their grilled cheese separate from their soup, so the bread doesn't get soggy. I enjoy eating them together as a change of pace, and found the soup-drenched bread comforting. The soup was rather acidic, which was probably the fault of my tinned tomatoes. A pinch of sugar would probably correct that, but I found the acidity nicely balanced the rich cheese toasts.

  • Broccoli melts

    • southerncooker on March 11, 2018

      I loved these and was surprised since I usually don't care for broccoli and cheese. The provolone worked great on these. I subbed Parmigiano Reggiano for the Pecorino since I didn't have Pecorino on hand. I used sourdough for the toasts. I'd make these again.

    • Zosia on June 10, 2018

      Delicious made with asparagus too.

    • clcorbi on January 09, 2018

      These were tasty and very speedy to throw together. We actually ran out of pecorino while making these, so I threw in a handful of grated emmentaler to the broccoli mixture, which tasted good as well. Nothing earth-shattering here, just a tasty vegetarian comfort-food type of sandwich.

    • jend725 on January 15, 2018

      Just okay. Wouldn't make again.

    • BeckyLeJ on March 08, 2018

      I thought these were really good! I did change it up a bit by roasting the broccoli - I prefer the texture. These were a tasty and satisfying lighter dinner.

    • taste24 on June 12, 2020

      These were very good - I used colby jack on some toasts and provolone on the others and most preferred the colby jack. It was saltier and gave it more flavor. Great use of day old bread.

  • Beefsteak skirt steak salad with blue cheese and parsley basil vinaigrette

    • southerncooker on March 29, 2018

      Delicious. I couldn't find skirt steak so I used sirloin. I thought I had a red onion but didn't so I used a sweet one. Son, daughter and I loved it but hubby didn't care that much for it. Son-in-law ate his steak with mashed potatoes and green beans instead of the salad.

    • averythingcooks on August 24, 2019

      I am reviewing the dressing only as my steak salad was my mix of usual suspects with thinly sliced grilled sirloin. I did have to estimate a bit throughout as I was piling basil leaves onto my digital scale and getting nowhere near the mass given! The mix of the 2 fresh herbs with the garlic, white wine vinegar , Dijon and olive oil is delicious. Full disclosure means admitting that I like a touch sweet offsetting the sharpness in a vinaigrette so a drizzle of honey went in at the end. I used feta in my salad but I am positive that the blue cheese Deb called for would also be awesome with this dressing.

    • Lsblackburn1 on May 27, 2020

      Loved this. Used Valdeon cheese, which was amazing! Thought it’d last 2 nights, but 2 of us basically polished it all off in one.

  • Miso maple ribs with roasted scallions

    • southerncooker on March 25, 2018

      My family loved these. I was afraid that since they really love bbq ribs they might not like these but they were a hit. Even my daughter who doesn't care that much for ribs loved them. I did cook mine for about a half hour longer in the foil packets since my racks each weighted almost a pound more than what the recipe said. They were perfectly tender and delicious. My first time cooking with miso.

    • nadiam1000 on May 26, 2018

      baked these in a large roaster covered with foil - not individual packets for 3 hours - I had 3 racks. I drained off the liquid before brushing with the reduced glaze and baking for another half hour. delicious flavor and tender ribs.

    • ksg518 on May 15, 2019

      Very good. We should have drained off more of the liquid before adding the last bit of glaze at the end. I can see using this with chicken - perhaps marinating the chicken and then brushing more on at the end of grilling. Our scallions turned somewhat mushy so we won't be doing that part again.

    • Frenchfoodie on April 02, 2018

      Seriously good and nice change from bbq. Worth reducing the sauce a fair bit before the ribs come out as they give up lots of juice that can be added back in.

    • anya_sf on September 19, 2018

      My racks were larger (3 lbs each). They finished cooking on the grill instead of the broiler, over a low flame for about 30 minutes. They were very tender. However, I should have made more glaze and used more salt. I thought the miso would leave them salty enough, but no. And there was only enough reduced glaze for the tops, not the bottoms, so the flavor was lacking. I would definitely make these again, but with way more glaze. I didn't make the scallions.

    • Lsblackburn1 on May 17, 2020

      These are so amazing - basically meat candy! My racks were pretty small so 2 hours did the trick. Also the sauce took way less time to reduce than she said.

  • Wintry apple bake with double ginger crumble

    • southerncooker on February 21, 2018

      I agree with others could use more apples in the pan size. I did add one more apple and would have been even better with more. I also used Granny Smith.

    • hirsheys on October 30, 2017

      Made this last night for dessert - it was yummy and a nice alternative to other crumbles/crisps. I cut the apples thin so they'd be soft enough (I like them on the mushier side). The ginger taste is relatively subtle, but definitely apparent. A higher ratio of fruit would also work - I used 4 apples (she called for 3), but I think up to 6 would work, for a much larger dessert.

    • Lepa on February 12, 2020

      I used five large apples instead of three and that seemed about right. We ate this with whipped cream and it was very good, especially the ginger flavor, but it's still not my favorite apple crisp.

    • bwhip on January 24, 2018

      The crumble turned out crispy and tasty, but I thought that the ratio of fruit to topping was off. The apple quantity could have been doubled - that's the way I'll do it next time.

    • Lmocooks on January 27, 2018

      Definitely add another apple or two. I used Granny Smith apples. The only member of my house that didn’t find it that awesome was my 21 month old.

  • Sizzling beef bulgogi tacos

    • hirsheys on January 09, 2018

      This dish was extremely easy - definitely took less than 30 mins as promised. It was tasty, but not necessarily better than normal homemade tacos. (I do have a bit of congestion, though, so I might have been missing some of the flavor...)

    • Zosia on March 23, 2018

      Flavourful and very quick to make. I didn't have kimchi on hand and though they were delicious without, I'll make sure to have it for next time.

    • Rutabaga on January 08, 2018

      My husband and I both loved these tacos. The flavors of the seasoned meat and kimchi, together with the fresh toppings, are simply amazing. Rather than mixing it in with the meat, we sprinkled our own Korean chile flakes on the tacos to taste. We also used ground chicken thigh instead of beef, which worked great with these flavors.

    • clcorbi on May 01, 2018

      SO good. New favorite alert! The flavor on these is awesome with so little effort. I'm pretty sure these would be awesome made with other proteins too; I might try them with seitan crumbles next time.

    • lizbot2000 on April 01, 2018

      I ended up making taco rice out of this recipe, instead of putting everything in a tortilla. It was easy and delicious.

    • anya_sf on June 29, 2019

      Quick, easy, and flavorful. I used ground turkey and made sure to buy low-sodium soy sauce so it wasn't too salty. I made extra lettuce and had mine salad-style, while the boys had tacos.

  • Meatballs Marsala with egg noodles and chives

    • hirsheys on May 06, 2018

      This one was less successful for me, though it wasn't bad - just a little boring. I followed Deb's advice pretty closely, despite *hating* pan-frying meatballs. These are also particularly annoying to pan fry because they are super wet. (To be fair, she warns about that they will be, though this doesn't improve the process!) The head note for this emphasizes that Deb was really focusing on buttered noodles when she created this and she really nails and heightens that flavor. That said, while I really wanted to love this recipe, this one isn't going to rise to the top of the pile for me.

    • mrsmadam on December 24, 2018

      Lacking Marsala I used sherry and these totally worked. To combat the super soft meat problem I chilled the meatballs for a while before frying and that helped some. Since there are only two of us I halved the recipe but kept the sauce as written in anticipation of his constant pleas for “more sauce please”. This was not necessary but may come in handy for the leftovers. These will go in rotation.

    • Rachaelsb on June 11, 2019

      I agree with many of others. I was expecting a rich Marsala flavor to sauce and instead it felt heavy and somewhat bland. Meatballs did not have much flavor either. I would make again...just would need several months in between.

    • Rutabaga on January 04, 2018

      These are delicious chicken meatballs, something the whole family could enjoy. I increased the amount by 50%, giving us enough for dinner and leftovers for lunch the next day. As usual, my meatballs ended up vaguely triangular and flattened, but fortunately that doesn't affect the taste.

    • sarahwitt3 on September 24, 2018

      I won't make it again. Not terrible, just bland and for that reason, not worth the calories.

    • alex9179 on August 11, 2018

      I ground chicken thighs and baby bellas, at the same time, for the mixture. Hid the mushrooms from the young family members and added flavor. I double it, at least, for growing kids. They're flattened by the end, since they're so loose, but manage to hold enough shape while cooking to resemble meatballs.

    • rionafaith on November 06, 2017

      Yummy! I somewhat hesitantly substituted unsweetened almond milk for both the milk and the cream as I was trying to avoid a last-minute trip to the store, and it worked totally fine -- the gravy was rich and creamy. As Deb warns, the balls are very soft which makes shaping them difficult, and mine flattened a bit while frying so they ended up distinctly un-spherical. But who cares once they're covered in sauce?

    • Frenchfoodie on July 18, 2018

      The meatballs were okay but the sauce was fairly bland. It all got eaten, no complaints but I’ve had (and made) better.

    • BeckyLeJ on March 12, 2018

      So good! The chicken meatballs are very wet when you first work with them, but Perelman is right, as you cook them they do hold form. Next time around, I'll do Half Baked Harvest's browned butter and garlic egg noodles to go with this!

  • Pretzel Linzers with salted caramel

    • hirsheys on December 29, 2019

      Lizzy made these - the dough was a bit fiddly, but they are extremely tasty and a nice combination of salty and sweet. Also, VERY attractive with the shiny caramel. ETA: Next time, make them smaller and perhaps don't cut out middles - won't be as pretty, but will be easier to make. Smaller size better because these are very sweet and rich.

    • Zosia on November 04, 2017

      Fabulous cookies with a shortbread-like cookie and wonderful balance of sweet and salt. My dough didn't come together in the food processor and required quite a bit of kneading on a pastry board before it finally did. It was tricky to roll out since it was still a little crumbly, probably because my pretzels weren't completely powdery, and re-rolling scraps didn't work at all. I did get 25 sandwiches (50 cookies) from the first rolling (and the leftover dough is in the freezer to be baked off as a crumb topping for something).

    • Rutabaga on December 20, 2017

      These are addictively delicious! I love the salty and sweet combination. I did have some minor issues with the dough, however. I used the weight measurements to determine how many pretzels to use, but after grinding the pretzels in my Vitamix, I didn't have enough pretzel dust to meet the 1 1/2 cups Deb says you should have (or 3 cups in my case, as I was doubling the recipe - I was a full cup short!). I added more pretzels accordingly, but then the dough was too dry, so I also added an extra egg and four tablespoons of butter. That did the trick. I also had difficulty rolling the dough out as thinly as recommended, but the thicker cookies still turned out well, they just had to bake a couple of extra minutes. They're pretty messy to put together, but when they taste this good, no one seems to mind. But since they are a little more involved than many cookie recipes, they're something I'll probably only make once or twice a year.

  • Marzipan petit four cake

    • hirsheys on May 12, 2018

      This is a sort of fiddly cake that is basically a jumbo-size Italian rainbow cookie - just like the ones you can get in bakeries in NYC. The base cake is made with almond paste, and Deb recommends using either a food processor or a mixer to make the batter. I used the latter, so that I could whip air into the butter, but I'm not sure it matters all that much. (I folded the flour in by hand so that I didn't overmix). There's one confusing sentence about flipping the cake over and putting it back in the pan that I had to puzzle over with my sister - we realized that it's a typo and that it should read that you flip the used parchment over...) ended up with a little excess ganache I didn't use, but next time I'd just make sure to paint it on thicker - I'm not sure these can have too much chocolate! My favorite aspect of this cake is that it improved with age. A showstopper and it's delicious. Worth doing again.

  • Parmesan Dutch baby with creamed mushrooms

    • hirsheys on October 31, 2017

      I made this for dinner the other night. The pan I used had rounded sides (and was larger than 12-inches) which was a mistake, since the dutch baby didn't climb up the sides of the pan like they should have to make it poof. Still, the taste was amazing and I will definitely try it again.

    • Yildiz100 on August 16, 2018

      The dutch baby itself was good, not a surprise since it is pretty much the same recipe as a Bobby Flay recipe we already make and like. For me, the mushroom topping needs tweaked though. First, I would have liked at least 50% more mushrooms, I thought the topping was a little sparse. Also, there was only enough cream to make them a bit oily. I would add more cream so it is more of a sauce, and maybe thicken it with a bit of parm.

    • Zosia on November 20, 2017

      Quick and very tasty; the mushrooms were a particularly delicious addition. I replaced the butter with 2 tbsp olive oil (1 for the mushrooms, the second for the pancake).

    • ksg518 on December 04, 2017

      Very good and reasonably quick for a weeknight. I essentially doubled the amount of mushrooms since I had a lot that needed to be used up. I used half and half instead of cream for the mushrooms and it worked fine. I also used five eggs instead of four since I wasn't sure it would be substantial enough with just four eggs. Next time I'll just use four -- this easily feed two people for a main course with some left over.

    • stef on November 17, 2017

      This was an easy quick supper. I used 6 eggs and about quarter cup more milk. Will make again

    • pistachiopeas on May 01, 2018

      We both loved it. Mushrooms can be made ahead.

    • Bryan on February 10, 2018

      http://people.com/food/smitten-kitchen-parmesan-dutch-baby-creamed-mushrooms-recipe/

    • trmarvin on December 02, 2018

      My cast-iron skillet is 10 1/4", so my Dutch baby didn't puff up or crawl as nicely up the sides as it's supposed to, but it was still great. Will add to our brunch lineup - also nice for a weeknight dinner.

    • gamulholland on June 30, 2019

      This was amazing. Husband and kids devoured it. No one missed the meat.

  • Artichoke and Parmesan galette

    • hirsheys on May 20, 2018

      I only made the filling, because I had a leftover all-butter crust from a pie in my fridge. I really enjoyed this and didn't find it terribly soggy. I baked it in a thin cake pan. The filling tastes like artichoke filling but a little brighter from the lemon zest.

    • ksg518 on April 09, 2018

      Not sure what to say about this. It sounded like a good concept - essentially artichoke dip as a galette filling. To avoid leakage, Perelman has you place the dough in a tart pan but she notes that even then the bottom will be soggy. She's right but I'm not sure why you wouldn't just turn it into a quiche at that point and par-bake the crust. In addition, we all agreed that this was too much artichoke - I would cut it by a third if I make it again. However, the dough is very good and very easy to work with.

    • Rutabaga on November 15, 2018

      My husband and I both enjoyed this, but it was too much artichoke for the kids. It's definitely a dish for the artichoke lover, and the vinegary flavor of the brine really came through even though my chokes were well drained. I also dredged them in a little flour before putting them in the tart shell, and the crust wasn't soggy at all. The crust itself it quite tasty and tender, and the filling set very nicely.

    • shoffmann on December 27, 2018

      Made this along with a spinach salad for a lighter dinner over the holidays. The galette definitely looked like a sad soggy mess at the end of the cook time (even though the filling was set). However, I running it under the broiler for a few minutes as the recipe suggests crisped the top up nicely. Bottom crust was a bit soggy but we all still enjoyed. I would make this again.

  • Sticky toffee waffles

    • hirsheys on May 12, 2018

      Yum! My waffle iron is terrible, but once I greased it very well, these came out nicely and were super delicious. (I didn't add extra whipped cream.) Without the sauce, these *would* actually be reasonable for breakfast, but once you add the sauce, this tips over into pretty sweet territory. These are also relatively easy, but make a mess - to make them you have to mess up a bowl, pot, blender, and waffle iron. Next time, I might double the sauce to match the number of waffles.

    • Frenchfoodie on April 02, 2018

      Quick, easy, delicious. Too sweet for breakfast here but a lovely dessert. We were happy with them soft from the waffle maker.

  • Zucchini-stuffed zucchini with sorta salsa verde

    • mrsmadam on October 24, 2019

      I found these to be very good. The lemon zest is essential, as is the salsa verde. I had mozzarella on hand so subbed that. I didn’t have a problem with my breadcrumbs staying crispy, but I was careful to sauté long enough to allow the zucchini to lose its moisture. They are a stretch for a weeknight if you need to prepare anything else but I had a main dish casserole pre-prepared and oven ready so that made this doable.

    • EmilyR on April 21, 2018

      These were a nice dinner paired with a baguette and some good quality butter. I made sure I got as much moisture out of the zucchini as possible - using the vitamix for a few pulses, giving it a salt rinse, squeezing it out, and then putting it in a skillet. Make sure you have extra crispy panko. For the salsa verde I used an immersion blender. The rest of it came together quickly and even picky eaters ate it. We sprinkled shredded red wine bellevitano instead of Comte / Gruyere. I'd recommend 2-3 zucchinis per person. It's a light meal since it's mainly vegetables.

    • Zosia on November 24, 2017

      The flavour was very good thanks to the salsa verde but I didn't care for the texture of the filling. I wasn't keen on the really soft zucchini and the panko crumbs were on the mushy side too. However, the zucchini boats were good, retaining much of their texture and the crumb topping was crisp and tasty. I will make these again but with either quinoa as Deb suggests or perhaps farro in place of the panko crumbs.

    • loveyournoms on July 22, 2019

      The flavors of this are very good, but it just took too long for a weeknight and for the outcome. I used more garlic, as is my habit, but otherwise I followed the recipe pretty closely. I didn't like how mushy the filling got, and the breadcrumbs didn't retain their crisp. The salsa verde was excellent. Next time I'll just roast or saute zucchini, and some shallot, add some of the salsa verde, then top with crispy breadcrumbs, cheese, and more salsa verde.

  • Brussels and three cheese pasta bake

    • kprovost on May 15, 2018

      Just made this dish for a friend who's a somewhat picky eater when it comes to vegetables. I didn't tell him that there were brussels sprouts in it until the very end. Everyone loved it! And surprisingly there were no leftovers. Perfect with just a salad.

    • Rutabaga on January 14, 2018

      I thought this was delicious. The cheese combination is especially tasty, and there were enough Brussels sprouts that I felt I could get away without an additional veg side dish. It's easy to size up for more people, and a good winter dish I plan to revisit during the colder months.

    • Lepa on January 14, 2018

      This is pretty good. It feels decadent- and not too healthy. Still, it's not my favorite mac and cheese.

    • Nishibun on March 14, 2018

      I made this on a snow day (highly recommended) and loved it. The lemon brightens up the whole dish and keeps it from feeling too rich and heavy. I used whole wheat pasta (it happened to be what I had on hand), and I liked the extra nuttiness it provided.

  • Sushi takeout Cobb

    • wjjjww on May 19, 2018

      dressing SO GOOD! used salmon instead of tofu (not a fan)

    • bwhip on November 08, 2017

      Easy, tasty, light and fresh! Dressing is perfect.

  • Charred corn succotash with lime and crispy shallots

    • PiaOC on January 25, 2018

      So good! Easy to prepare ahead and then assemble at last minute. Versatile too. Had it with Christmas turkey and leftovers for breakfast with a poached egg. Definitely worth repeating.

    • Rutabaga on September 03, 2018

      Personally, I didn't find this recipe overly fussy, although it's true that it takes a bit of effort. Fortunately, each individual step (frying the shallots, making the dressing, etc) is pretty quick. I also had the advantage of using four leftover ears of already grilled corn. It's very flavorful and works well when paired with a simple grilled meat dish. Add bread, and you have a complete summer meal. My husband loved the flavor, and asked me to be sure to add a note to make it again.

    • clcorbi on February 05, 2018

      Another recipe from this book that, despite the book's title, is decidedly fussy. The result was tasty, but there were SO many steps--frying the shallots, blanching the green beans, charring the corn, sauteeing all the vegetables, etc. Neither of us felt the final salad was so good that we'd ever want to deal with prepping it again.

  • Banana bread rolls

    • PiaOC on January 21, 2018

      I had never attempted a rolled cake but this cake, I made several times over the holiday season with great success. Quick to prepare and to cook, easy to assemble and perfect to put together in the morning for evening event. Converts beautifully for a gluten free treat too. Delicious.

    • Zosia on August 28, 2018

      It may taste like banana bread, but the texture is that of a very moist, airy sponge cake. The cream cheese filling is lightly sweetened and tangy, a great pairing with the banana cake. This was surprisingly easy to make and quite delicious.

    • Toomanybooks88 on February 04, 2018

      Easy and tasted great

  • Crispy short rib carnitas with sunset slaw

    • Rachaelsb on April 27, 2018

      I wasn't sure about this...but it was surprisingly really good! Pork had delicious flavor to it and slaw was great accompaniment

    • clcorbi on April 09, 2018

      We only made the slaw component of this recipe, not the carnitas, but the slaw was delicious.

  • Ricotta blini with honey, orange, and sea salt

    • Zosia on October 31, 2017

      These are very nice: moist, light and crisp with lovely orange flavour. I liked them with powdered sugar alone but family really enjoyed the ones with honey and salt. I did have a little problem transferring the shaped pancakes to the fry pan; as they sat, they absorbed flour and ended up sticking badly to the tray. Next time, I'll put a more generous coating of flour on it.

    • Toomanybooks88 on January 13, 2018

      Delicious. We added fresh berries and a dollop of lemon marscapone cream.

  • Leek, feta, and greens spiral pie

    • Zosia on March 30, 2018

      I loved the addition of leeks to the filling; they added an extra dimension to the flavour and really set this recipe apart from others I've made and/or eaten. And of course the spiral shape makes them quite special too. But don't do as I did and coil them too tightly or they'll split as they expand during baking.

  • Corn, bacon, and arugula pizza

    • Zosia on August 08, 2018

      Delicious combination of flavours. I'll definitely make this again. I used the no-knead pizza dough from the Bread Bible and Lidia Bastianich's Neapolitan (no-cook) pizza sauce.

    • Rutabaga on August 06, 2018

      This is a great summer pizza topping. Even though my older son initially complained about the corn, he ended up eating two slices. I used a mix of sharp cheddar and pepper Jack since I had no Parmesan, and baked it on a half sheet baking pan.

    • Frogcake on August 11, 2018

      Like others, we loved this taste combination. I used double-smoked prosciutto and have omitted the egg on occasion. Have also made the pizza in reverse order, which means the arugula gets baked and loses its pepperyness. It is best as written.

    • clcorbi on July 27, 2018

      This is a super tasty pizza combination, and one I'll definitely be making again during the summer months. I also used premade pizza dough, but we did make the sauce following Deb's instructions. Yum!

    • Lsblackburn1 on July 11, 2018

      I used Trader joe’s Dough and sauce, so totally feel like a slacker, but this was absolutely delicious!

  • Pomegranate and orange peel fizz

    • Zosia on November 23, 2017

      Refreshing and very festive. I started with 2/3 the recommended amount of syrup per serving (I thought it was very sweet with the full amount) with the extra on offer but there were no requests for more. Though the orange flavour was reduced, it was still noticeable.

  • Spiced carrot and pepper soup with a couscous swirl

    • ksg518 on January 24, 2018

      I thought this was just OK and I'm not sure I'll make it again. I made it strictly by the recipe except I didn't add the parsley garnish. It absolutely needs the lemon wedge to perk it up a bit. I think I would prefer Israeli couscous, instead of the fine couscous she calls for if I do make it again.

    • shoffmann on January 28, 2018

      We really enjoyed this. I subbed in sriracha sauce for the harissa paste, but otherwise made as directed.

    • naomiscookbookchallenge on October 07, 2019

      We loved this. I used a couple of tablespoons of rose harissa and subbed quinoa for the couscous. I also pan-fried some of the quinoa to use as a crispy topping.

  • Double coconut meltaways

    • Rutabaga on November 13, 2018

      These have a nice coconut flavor and shortbread-like texture. Unfortunately, mine did not retain their round shape, but spread out on the pan. The thin edges were very delicate as a result, and crumbled away when I removed them from the pan. The result was pretty unattractive, even if they did taste good. My guess is they weren't cold enough when I put them in the oven, even though I did put them in the freezer for fifteen minutes first, slightly longer than Perelman suggests. They are very easy to make, so I'd like to tray again, and maybe freeze them for a full half hour prior to baking.

  • Crushed olives with almonds, celery, and Parmesan

    • Rutabaga on January 01, 2019

      This is very tasty and easy. The celery helps keep it fresh. I served it at a party where it didn't get all eaten, probably because it was part of a large spread and people were more interested in the hot chicken leek dip.

    • BeckyLeJ on January 11, 2018

      This was super easy and tasty. In fact, my husband (who hates olives) ate it and liked it! We served it as part of a tapas like dinner - I was especially drawn to it because I had everything on hand. Will definitely make again!

  • Herb and garlic baked Camembert

    • Rutabaga on January 21, 2018

      I thought this would be great to try with a couple small wheels of French goat cheese I came across. At 3.6 ounces each, these cheese were on the small side, so I checked on them after 10 minutes in the oven. The cheese had thoroughly melted and oozed out of the wood basket into a puddle on the sheet pan. Oops! Fortunately, it wasn't scorched, so I scooped it into a bowl for serving. Not the prettiest presentation, but it still tasted good. In this case, I think the cheese, particular the rind, was too soft for this treatment. It would be good to try again with actual Camembert.

    • BeckyLeJ on January 11, 2018

      This is going to be a go to party snacketizer from now on! I used Brie (because that’s what I had) but otherwise followed the recipe exactly. It was yummy and garlicky and gooey - so good!

  • Vanilla buttercream frosting

    • Rutabaga on January 01, 2019

      Nice - this is just what you want from a simple vanilla buttercream. I particularly like it atop chocolate cupcakes.

    • stef on June 18, 2019

      Nice icing. I added raspberry flavoring. Not enough icing for my need had to make another batch.

  • Sour cream coffee cake (Smeteneh küchen)

    • Rutabaga on February 09, 2019

      My husband really loved this coffee cake. My reaction is more measured; it's good, but I feel like it's missing something. Maybe berries, nuts, or even just a little lemon juice. Or, for something more decadent, a drizzle of burnt caramel. As is, it's very mild, almost to the point of being bland. The cake is soft and light, and the crumb topping is good, but it needs a little something extra to really make it shine. Also, you really have to plan in advance, as it takes at least two and half hours to produce, including rising and baking times.

  • Fudgy chocolate cake

    • Rutabaga on January 01, 2019

      For such an easy cake, this one has great flavor and texture. I doubled the batch and made cupcakes (it only made 20 cupcakes), and they were very moist and full of chocolate flavor. The batter was also easy to work with.

    • shoffmann on December 09, 2018

      Solid chocolate cake recipe, but nothing overly special. Followed the recipe as written for a single 9" round cake. This was small enough I think I'd go ahead and double for two layers if I ever repeat or try with the other types of cake.

  • Cacio e pepe potatoes Anna

    • Rutabaga on January 08, 2018

      This didn't quite turn out as I'd hoped, but to be fair that was likely due to my not following all the directions exactly. First, my pan was 11 inches, so I increased the amounts by roughly 50%. Unsurprisingly, this required more baking time - 40 minutes covered, then 40 uncovered. While the potatoes were fully cooked, they were still completely pale on the bottom, and slid apart when I inverted the dish onto a cutting board. I had used a lid instead of foil as Perelman directs, so I was not able to press down firmly on the potatoes as apparently needed. I also think the pan should have been preheated in order for the potatoes on the bottom to brown properly. I'd like to try it again with those changes, as the flavor was nice, and the potatoes were buttery without being overly rich.

    • Rutabaga on January 13, 2018

      I discovered that if you have leftovers, these potatoes are delicious when pan-fried for breakfast - or any meal, for that matter.

    • rionafaith on April 14, 2020

      This was very good and pretty simple, especially since I actually dragged out the mandoline to slice the potatoes. I only used about 1.5 lbs of yukon golds but the full amount of cheese mixture, and I baked in a slightly smaller pan (I think it's a 7 or 8" skillet?) Did not make the salad.

  • Pea tortellini in Parmesan broth

    • Rutabaga on December 25, 2017

      This is a nice, soothing soup, although a little plain. I used goat cheese in place of the ricotta, and like that flavor combination. Unfortunately, after making the broth and dumplings in the morning (and freezing the dumplings), I was in a hurry at dinner time and simply dumped all of the dumplings into the broth, cooked them, then ladled the soup into bowls. The problem, of course, was that the dumplings continued to cook and get mushy. Had I followed Perelman's instructions about removing the dumplings from the broth, then ladling the hot broth over them right before serving, that should not have been an issue. I also should have added more salt - definitely taste and adjust as needed.

  • Everything drop biscuits with cream cheese

    • Rutabaga on November 12, 2017

      These are wonderful savory biscuits, perfect, in my opinion, with just butter. You can actually taste the cream cheese in the dough, and it makes for a very soft, tender biscuit. I used Trader Joe's "everything bagel" seasoning, which is similar to the mixture Perelman includes with this recipe. With the seasoning ready to go, this is a quick and easy twist on basic buttermilk biscuits.

    • shoffmann on December 29, 2017

      I used milk instead of buttermilk (it was way too cold to go to the store) and they still turned out great. The biscuit was light and fluffy, while the seeds made for a nice crispy exterior. These felt a bit more special than my regular biscuit recipe, but were not a lot of extra work. We will be making again.

    • anya_sf on September 30, 2018

      Served with more cream cheese and smoked salmon, these made a nice weekend breakfast, with hardly any effort. I was liberal with the topping - next time I'd reduce the salt, since the smoked salmon was also salty.

  • Raspberry hazelnut brioche bostock

    • Rutabaga on September 24, 2018

      Since I made the hazelnut cream and syrup the night before, this was a quick breakfast dish to pull together on Sunday morning. I used a loaf of Hefezopf from our local German bakery for the bread. It's delicious; the tart raspberries (and I'm sure I used more berries than called for) nicely balanced the rich sweetness of the hazelnut cream, and the syrup ensured the dish wasn't too dry and was well flavored.

  • Baked oatmeal with caramelized pears and vanilla cream

    • Rutabaga on October 29, 2018

      Overall, our family really liked this dish, except, surprisingly, the seven-year-old. The vanilla cream was a nice touch, as were the pears. Perhaps because I was using a Pyrex dish, the pears didn't caramelize while baking, although they were cooked through. Perhaps I will leave them in the oven for a longer next time to aid in caramelization. It's a good brunch dish, as it takes time to bake.

    • bwhip on October 30, 2017

      Delightful. Fluffy, light, not-overly-sweet, with lovely flavor from the pears, lemon and vanilla bean.

  • Magical two-ingredient oat brittle

    • Rutabaga on May 15, 2018

      Simple and sweet, this is a good and very easy topping to make for yogurt, etc. I doubled the recipe and found it took a good 20 minutes to bake, probably in part because it was a larger batch and in part because I used a silicone baking mat rather than parchment paper.

  • Strawberry cloud cookies

    • Peachpit23 on February 15, 2018

      I really enjoyed the flavor of these cookies, but had issues with baking them. When I checked them at 30 minutes, they were browned on the top, but still raw in the middle. I didn't want them to bake longer, since they were already too browned. If you make these, definitely make the very small (perhaps mine were too big, which is why they didn't cook through) and check them after about 15 minutes or so.

    • Lmocooks on February 01, 2018

      Easily one of the most expensive cookies I’ve ever made. The freeze dried strawberries totaled $5!!! And then it only made 13 cookies. Cooked for the lowest time listed, mine were overcooked. They are tasty, and would definitely be more so had I not overcooked them, but not worth the price tag for the ingredients.

  • My go-to garlic bread

    • Lepa on March 03, 2018

      Today I realized that I have inexplicably failed to introduce my kids to the pleasure of garlic bread. I made this bread tonight and they LOVE it. The recipe is simple and delicious. I plan to make it regularly.

    • clcorbi on December 12, 2017

      What's not to love about bread slathered in garlic butter and cheese, then broiled? This was delicious, and so quick and easy.

  • Spinach, mushroom, and goat cheese slab frittata

    • Lepa on December 25, 2017

      This is okay. It needs a bit more salt. Hot sauce is also a good accompaniment. My husband liked it but I thought the mushrooms had a rubbery texture that was off-putting (we ate it the morning after baking it).

    • Lmocooks on February 06, 2018

      Fine. Nothing to write home about. It definitely needs some extra salt and maybe some herbs. Perhaps some kind of herbed goat cheese would do the trick.

  • Marble bundt cake

    • Lepa on February 11, 2018

      This is a really good version of the genre but it's still not my favorite kind of cake. If this kind of cake is your thing, you will probably love it.

    • bwhip on October 29, 2017

      Best marble cake ever! Perfect crumb, great flavor. Love this one.

    • leilx on February 02, 2020

      This is very good and the ganache helps it but not my favorite.

  • Romesco, chickpea, and smashed egg bowl

    • clcorbi on February 03, 2018

      I can't believe I'm saying this about a Deb recipe, but... this was a total fail. And really fussy to make, to boot! I had already decided to serve these bowls on a bed of quinoa, because I found it odd that there were multiple sauces involved (romesco and a yogurt garnish), but only chickpeas, and spinach to soak them up. So I made all the components, as well as quinoa, which took a while. The romesco took the longest, though, and here's the kicker: IT DIDN'T TASTE GOOD. I think the proportion of red bell peppers was way too high compared to all the other ingredients, because before I added them to the blender, the sauce actually tasted nice and kicky. I tried adding extra salt, red pepper flakes, etc to salvage it, but it still tasted watery and sad. I think the only thing that would have helped was simmering it down in a saucepan until it thickened up, but I had already spent so long on the recipe that I just couldn't do that. Would not repeat.

  • A very simple pizza dough

    • averythingcooks on April 20, 2020

      This was very simple but the end result did not have the texture or flavour of my usual traditional yeast dough (which does not take much time to make at all). I always wonder why some recipes don't include any sugar/honey to get even instant yeast started and the room temp water surprised me. After 3 hours I guess it was "maybe double" in size (and we were basically out of time). The "1 minute knead around the bowl" step clearly does not give you a smooth looking dough. It did roll out (needed the rolling pin) for calzones and baked up crispy so perhaps I'm missing the point that what I got WAS the expected result.

  • Spring fried barley with a sesame sizzled egg

    • Dannausc on October 10, 2018

      Really good. Smelled so good My co-worker wanted to steal it for herself.

  • Smashed cucumber salad with salted peanuts and wasabi peas

    • BeckyLeJ on February 25, 2018

      I love a good cucumber salad and this is a good cucumber salad! Super easy and tasty! Makes a great side dish for any Asian main in particular.

  • Lemon meringue pie smash

    • Lmocooks on February 05, 2018

      Messy, tart, crunchy, sweet, creamy. So darn good. The only thing I changed was to add a tiny bit of sugar to the whipping cream. DeB tries to convince you to not add it, but I think it benefitted from it. That change is the only reason I didn’t give this a full 5/5 stars.

  • Bacony baked pintos with the works

    • Lsblackburn1 on November 04, 2018

      Tasty but probably would up the liquid and cooking time. These were a bit too al dente for me.

  • Apricot pistachio squares

    • Lsblackburn1 on June 27, 2020

      Delicious - just as nice as you’d find in a patisserie! And they were pretty easy to make too. Next time I’d try to stuff in more apricot slices on the top.

  • Halloumi roast with eggplant, zucchini, and tomatoes

    • Lsblackburn1 on August 25, 2019

      Who needs a recipe for roast veg, right? But the garlic, lemon and oregano were nice. I feel like I wanted the halloumi to be softer... but I don’t cook it enough to know what’s correct...

  • Chocolate peanut butter icebox cake

    • Jviney on September 22, 2019

      This cake was way less work to bake and assemble than I expected. It was already in process when I saw the note than I should bake it a day ahead of serving it, and I had planned it for guests that evening, so into the fridge it went and it cut and served well. Everyone loved it.

  • Grilled squid with chickpeas, chiles, and lemon

    • Wrluedke on December 15, 2019

      This is a quick, light & easy to make recipe. Great with a halloumi, cucumber & tomato salad. May have been even better the day after eating cold for lunch.

    • Wrluedke on January 01, 2020

      Made as directed. Was even better cold for lunch the next day!

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Reviews about this book

  • Everyday Annie

    ...I am not a fan of the page layout. I prefer the ingredient list and recipe instructions on the same page or at least the same flat...it has something for everyone and...every occasion.

    Full review
  • Food52

    These recipes are unfussy and are meant to bring the joy back into cooking for busy families. But make no mistake...unfussy does not mean dumbed down.

    Full review
  • Food52

    Picked for Food52's March 2018 Cookbook Club.

    Full review
  • Eat Your Books by Jenny Hartin

    The wait was worth it - Deb Perelman's second cookbook is just as lovely if not better than her debut offering.

    Full review
  • The Candid Appetite

    ...is beautiful, well written, and so inspiring. If you’re a fan of Deb and her blog as well, then you need this book.

    Full review
  • Eat the Love

    Her first cookbook...ended up being one of my favorites, with a few go-to recipes that I adore. Her follow up...is packed with even more recipes that I know will become favorites.

    Full review
  • Ms Marmite Lover

    The recipes are very much those of a busy mother of young children...I've cooked similar dishes, but everything works perfectly, which is more than you can say for most cookbooks.

    Full review
  • Smitten Kitchen

    Author announces her new book and suggests recipes to to try.

    Full review
  • Joy the Baker

    Deb is the most approachable, and her recipes are so well thought and tested. She’s just the best and I can’t wait to make all the cake in this book.

    Full review
  • Smitten Kitchen

    Preview and recipe from the book.

    Full review
  • ISBN 10 1101874813
  • ISBN 13 9781101874813
  • Linked ISBNs
  • Published Oct 24 2017
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

More than 100 new, easy-to-cook, impossible-to-resist recipes from the beloved blogger and New York Times best-selling, award-winning author of The Smitten Kitchen Cookbook. A perfect gift for your mom, your friends, your boss, or yourself, Smitten Kitchen: Breakfast, Dinner, Cake (and Everything in Between) is filled with what are sure to be your new favorite things to cook.

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