Dining In: Highly Cookable Recipes by Alison Roman

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    • Categories: Dressings & marinades; Cooking ahead; Vegan; Vegetarian
    • Ingredients: peanut oil; dried red pepper flakes; black sesame seeds; Sichuan peppercorns
    • Categories: Cooking ahead; Vegan; Vegetarian
    • Ingredients: sesame seeds; black sesame seeds; caraway seeds; poppy seeds
    • Categories: Spice / herb blends & rubs; Middle Eastern
    • Ingredients: raw sesame seeds; thyme; sumac
  • show
  • show
    • Categories: Dressings & marinades; Cooking ahead; Vegan; Vegetarian
    • Ingredients: tahini; lemons; store-cupboard ingredients
    • Categories: Chutneys, pickles & relishes; Cooking ahead; Vegan; Vegetarian
    • Ingredients: Swiss chard; shallots; lemons; store-cupboard ingredients
    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: black peppercorns; kosher salt; distilled white vinegar
  • show
    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: beets; black peppercorns; distilled white vinegar
    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: turmeric; black peppercorns; distilled white vinegar
    • Categories: Vegan; Vegetarian
    • Ingredients: crusty bread
    • Categories: Cooking ahead; Vegan; Vegetarian
    • Ingredients: crusty bread; garlic
    • Categories: Cooking ahead
    • Ingredients: anchovies; crusty bread; kosher salt
    • Categories: Cooking ahead; Vegan; Vegetarian
    • Ingredients: crusty bread; Aleppo pepper; parsley; herbs of your choice
    • Categories: Cooking ahead; Vegetarian
    • Ingredients: crusty bread; black peppercorns; Parmesan cheese
    • Categories: Sauces, general; Vegetarian
    • Ingredients: egg yolks; grapeseed oil; store-cupboard ingredients
    • Categories: Jams, jellies & preserves; Vegan; Vegetarian
    • Ingredients: lemons; kosher salt; coriander seeds; black peppercorns
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    • Categories: Side dish; Vegetarian
    • Ingredients: baby beets; spring onions; Greek yogurt; limes; dill; distilled white vinegar
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  • show
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: spring onions; leeks; shallots; olive oil
    • Accompaniments: Green romesco
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: mixed mushrooms; olive oil; shallots; rosemary
    • Accompaniments: Sour cream flatbread
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: tomatoes; olive oil; garlic; oregano

Notes about this book

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Notes about Recipes in this book

  • Salted butter and chocolate chunk shortbread, or why would I make another chocolate chip cookie ever again?

    • Jane on February 05, 2018

      These are great cookies. Plan ahead as they need to chill for 2 hours. Next time I’ll try them without the demerara sugar edges as I don’t love a hit of sugar. A couple of the cookies spread on one side - maybe the roll ends where the dough wasn’t a consistent thickness?

    • IvyManning on January 04, 2021

      Mine fell apart when slicing them. I am so annoyed by the hyperbole, too. You'll make Toll House again, trust me.

    • meggan on January 28, 2020

      I also ran into the problem of these falling apart when sliced. I think my chocolate chunks were too big ( I chopped up a Toblerone). They taste good but would never replace a chocolate chip cookie in my heart.

    • hirsheys on September 07, 2018

      I didn't have too much trouble with them, though they did spread a LOT more than the picture. I cut up the butter while it was still cold, but let it sit a minute or two before whipping it with the sugar and vanilla. Otherwise, the recipe went smoothly, though I absolutely did NOT like rolling the logs of dough in egg and then sugar. Something about the texture of raw egg on cookie dough... Yuck. On the other hand, I didn't have much trouble with the dough crumbling, which is good. I didn't have space for both baking sheets in the oven at the same time, so I froze the waiting sheet of raw cookies before baking - that tray spread less and probably had a nicer texture. If I were to make these again, I'd do that purposely. All in all, these are good, though they aren't as earth-shattering as the internet made me think they would be. On the other hand, I brought them to work/school and while everyone liked them, a few people went bananas over them. They are certainly worth trying.

    • EmilyR on March 02, 2018

      Seriously good. I made them while a guest at a friend’s home and he said he was dreaming about them through the day. Mine made more than 24 and they were better when taken out a touch early. I also used convection. All who sampled them truly enjoyed them...and they are very low effort. I also skipped the extra sugar.

    • stockholm28 on July 22, 2018

      These fell apart when I was slicing them, but nevertheless they were quite addictive.

    • julesamomof2 on April 11, 2023

      These were good, and very good the next day. Next time, I would definitely make them a day in advance (a plus in my book). I had a hard time telling when these were done, at 15 minutes they seemed very soft and underdone so I kept them in a full 18-20 minutes until they were brown. In retrospect, probably best to remove from the oven when still quite underdone. Better instructions would have helped here.

    • Jenny on January 24, 2018

      These cookies are everything - check out more here: https://www.eatyourbooks.com/blog/2018/1/24/the-cookie-that-is-taking-over-the-world,-or-at-least-mine

    • mzgourmand on August 15, 2021

      Love, love, love these cookies - as does everyone who ever eats them! Regular part of my holiday cookie gift packages and usually the favorite! Edging the cookies as directed before baking with special, crunchy sugar - as opposed to regular sugar - really adds to the cookies general deliciousness and texture, especially if you are using dark chocolate that is more normal than usual, or a mix of unsweetened and sweetened chocolate.

    • Lepa on January 28, 2018

      Wow, these are really good. Take them out at about 15 minutes, when they are barely brown on the edges. After they sit and firm up, they are fantastic. Everybody at the dinner party went crazy over these.

    • khopkins1012 on July 12, 2018

      Followed recipe as written with success. Family liked these best as the cookies for ice cream sandwiches.

    • averythingcooks on July 14, 2020

      I am a shortbread fan and I finally made these! I halved the recipe and used a chopped mix of 1/3 semi-sweet & 2/3 dark chocolate (covid pantry). I refrigerated the log overnight and yes.....some sections sliced cleanly and some (in chunkier sections) fell apart but as others said, I just pushed them together on the pan. I did bake them for the full 15 minutes and I do quite like them as they are not overly sweet; however, I don't think I would like them at all without the sugared edges. Make again?? Probably. Different from our usual "go to" chocolate chip cookies? Definitely. But...BETTER than those chosen recipes? Neither of us think so.

    • averythingcooks on July 15, 2020

      Just an additional comment to echo Sparkles75...........I absolutely agree that these ARE better on the 2nd day!

    • Rodrigaba on May 13, 2021

      I chopped the chocolate very fine and really liked the results.

    • celesteprevost on March 21, 2020

      The steps can be simplified if using a food processor. Put all ingredients in bowl, and mix until dough sticks together. Remove + knead in chocolate chips (I use cocoa nibs or mini chips; so no chopping needed). Instead of logs, roll the dough into balls + roll in demerera sugar (no egg needed!). Refrigerate, and when ready to bake flatten with something flat; glass cup, meat pounder, etc.

    • anya_sf on October 24, 2021

      Despite being in the chewy cookie camp, I really liked these. I found it easier to slice the dough (really the chocolate chunks in the dough) more cleanly with a serrated knife. Baking time was a bit over 15 min. I accidentally forgot the flaky salt on the second batch I made. Both batches were good, but the saltier ones were better.

    • Rutikazooty on September 01, 2018

      Yes— make these. They require thinking ahead due to 2 hour time in fridge. I froze half a batch for later. I thought first batch was better but my son and my friend (DKennedy who comments frequently in EYB) disagreed. They both wanted more.

    • Dannausc on December 20, 2020

      I used turbinado sugar in place of the Demerara sugar. They were good, but I prefer regular chocolate chip cookies.

    • Tweedles81 on July 15, 2018

      Very good! I would strongly suggest only baking one sheet at a time. I tried two, and even though I rotated them halfway through, only one sheet caramelized and browned and that set of cookies tasted much better. Do not skip the Demerara sugar!

    • Skamper on July 05, 2018

      These were really good. They really fell apart while I was slicing them, but I just shoved them back together on the cookie sheet and they baked up fine. I let them bake for about 13.5 minutes. I baked the second log without the added turbinado sugar and found I prefer them that way.

    • ChelseaP on August 05, 2021

      A house favourite!! Always happy to find the dough in the freezer ready to go.

    • sdutton on July 31, 2018

      Wow! I made these once (today) and I am totally addicted. I don't know I would make another chocolate chip cookie ever again. The best!!!

    • hbakke on June 19, 2020

      Pretty good cookies. Next time I'll bake them a little longer (or slice thinner) to get a more shortbread like texture. I would make these again.

    • Sparkles75 on August 01, 2019

      I will chime in too and say that these turned out as well as the previous reviews would suggest. I already have a family favourite chocolate chip cookie recipe however these are definitely going into keeper file as they offer a more sophisticated alternative for adult tastes. I followed recipe exactly however I used 70% dark chocolate. When I first tasted them still warm out of the oven I thought perhaps they weren't quite sweet enough however the next day they were great. I will try them with a slightly less bitter chocolate next time just to see the difference.

    • lindydorfman on March 26, 2021

      Butter needs to be cold. And definitely salted. I didn't love them the first night but they were good the next morning.

    • skvalentine on October 08, 2021

      These are one of my top 5 favorite cookies. Everyone asks for the recipe!

    • Mlr5 on April 07, 2021

      So much hype. They’re fine. Not spectacular.

    • TBipp on September 05, 2022

      This was my second time baking these and I made a few tweaks based upon my first attempt. Instead of 2 1/4 cups flour, I used 2 cups + 3 Tablespoons cornstarch. I used half bittersweet and half milk chocolate (the Endangered Species milk chocolate is excellent). Before slicing, I removed from the refrigerator for about 15 minutes. I baked at 425 degrees for five minutes, rotated the cookie sheet and lowered the temperature to 225 for another ten minutes. I consider these shortbread with chocolate chunks and not really traditional chocolate chip cookies

  • Lemon Shaker tart

    • Jane on February 17, 2019

      This was a lovely bright dessert though not without issues in the preparation. The crust was a new one on me - melted butter stirred into flour and confectioners sugar then pressed into tart pan and baked without chilling or baking blind. I had suspicions this wouldn’t work well and indeed half way through the sides were slipping down. I removed the tart and pushed the sides back up with a spoon. This sort of remedied it though the capacity of the tart would not take all the filling. The tart looked great and tasted lovely - a buttery, salty, short pastry with a tart filling. I used 5 Meyer lemons. Although she says the tart can be made a day ahead, I thinks it’s best on the day. The filling was a bit gummy on leftovers.

    • Lsblackburn1 on March 29, 2020

      This is basically lemon bars in tart format. Easy to make and tasty!

  • Baked pasta with artichokes, greens, and too much cheese

    • Cheri on January 12, 2020

      This dish is very rich, but also delicious! I used fresh pasta sheets for the noodle layers which lightens it up a bit. Added some dried basil to the cheese mixture, which was good.

    • mlbatt on February 27, 2020

      Recipe states you can choose any shape pasta - I chose rigatoni. I added extra artichokes and a little of the marinade. Everyone loved it!

    • chawkins on December 31, 2021

      Made half a recipe using penne. Did not think it was too cheesy, actually felt quite healthy eating it because of all the greens. Forgot the cream in the ricotta mixture and did not miss it. I did not divide the pasta quite evenly, ending up with most of them on the uppermost layer.

    • anya_sf on October 22, 2021

      Whole wheat lasagna noodles worked well and I was able to cook them all together without sticking. After draining, I laid them out on waxed paper sprayed with cooking spray, which is my usual method for lasagna noodles. For the greens, I used 18 oz mixed baby spinach and kale. I accidentally oversalted the various components, but otherwise really liked this.

    • Dannausc on May 21, 2018

      I misread the directions and didn’t put in layers of mozzarella, so I just put it all on top. It still turned out really good. It’s pretty heavy though. Definitely not a light dish!

    • angrygreycat on February 01, 2020

      This was really delicious. The marinated artichokes add a really nice vinegary bite in the midst of all the cheese. Definitely for cheese lovers, this is really cheesy. I used oven ready lasagna noodles, my first time using them and they worked perfectly.

  • Crispy chickpeas and lamb with greens and garlicky yogurt

    • chefdiane on April 22, 2018

      best dish ever!!

    • westminstr on September 25, 2018

      I used a full pound of lamb and thought it could have used additional spicing to pump up the flavor. The kids liked the lamb but not the chickpeas so in future I should set aside some plain lamb for them. I liked the efficiency of the cooking method, so I may try this again even though it was only a B/B+ for us. I think I could tweak it more to our taste. Pickled onions could work in winter in place of tomatoes.

    • DKennedy on July 13, 2018

      I used 1/2 lb. lamb and 1/2 a bunch of chard. 1 also 1/2ed the yogurt sauce. Absolutely fantastic! This has become a regular rotation dish in our house.

    • TrishaCP on June 13, 2020

      We liked this dish. I couldn’t find the ground lamb that I planned to use in my freezer, so subbed with ground turkey meat. Unfortunately, what I thought was dark meat turkey was breast, so the meat portion turned out quite dry. (Even with reduced cook time.) We liked the flavor of this a lot, and we will probably make it again.

    • KarinaFrancis on January 28, 2020

      We really liked this dish and it’s a great one for healthy-ish midweek meal (if you don’t think too hard about the oil). I had broccoli and zucchini in the fridge so subbed them for the chard, any green would work. I should have upped the tomatoes, they added a needed zing to the dish.

    • julesamomof2 on January 03, 2018

      We loved the flavors in this dish- I was concerned my kids wouldn't like lamb but when its nicely charred and spicy, what's not to like? And I personally loved the fact that it was a one pan dinner, perfect for a work/week night. However, the portions on this were way off. 12 ounces of meat and a single can of chickpeas for 4 people? Fortunately my lamb was a 1 lb package so I made the whole thing, but could have used more of everything and there were just 3 light eaters.

    • unterekless on February 23, 2021

      Adored this dish. Didn't realize we had no tomatoes so used pickled onions which were great but will absolutely have tomatoes in the future. Easy weeknight dish.

    • Barb_N on February 28, 2019

      I served this with the flat bread from the same book, and walnut yogurt sauce leftover from Purple Citrus & Sweet Purfume. My chickpeas didn’t get crispy because I was terrified of the quantity of oil, especially on top of the fat of the lamb. Added sumac and extra cumin but it still could use more seasoning.

    • Rradishes on April 15, 2018

      This is an easy weeknight meal and would work well with gorund beef as well in my opinion.

    • puddlemere on October 06, 2018

      I thought this turned out well, although I agree it could use a bit of additional seasoning. I used ground beef in place of the lamb and kale in place of the chard, plus replaced the tomatoes with pickled shallots as suggested below. Served with the whole wheat and cumin flatbreads from Now and Again.

    • clcorbi on February 07, 2019

      Agree that the seasoning can be upped on this recipe. I omitted the tomato garnish and wish I had had them; I think the garnishes are what really make this dish pop. That being said, this was a very simple and quick meal, and I'd repeat it--just wouldn't omit all the garnishes next time.

    • sosayi on July 15, 2019

      We really enjoyed this dish, as well. I did use black-eyed peas in place of chickpeas (I had some in the freezer, cooked and ready to go) and they worked surprisingly well, so don't be afraid to sub other beans. The texture was just outstanding. Would make again.

    • Dannausc on March 28, 2022

      Fairly quick (once the tomatoes are roasted) and easy. Quite good. I didn’t drain the tomatoes enough so it ended up too oily. Otherwise a great combination of flavors and textures. Definitely worth a repeat.

    • Tweedles81 on January 11, 2020

      This one generated mixed reviews in our house. I liked it but my husband and kids did not. I may have overcooked the lamb a bit. I might use these flavors to make lamb meatballs in the future instead of leaving it loose.

    • Lsblackburn1 on March 25, 2019

      Took people’s advice and tried to up the seasoning by increasing the garlic and using powdered cumin (because I like the taste better). This was super flavorful! I’d never let lamb cook that long but I was patient and let it get crispy and it seemed to work! Great weekday meal.

    • dc151 on September 08, 2022

      This was a good pantry meal on a night I was tired, didn't plan anything and hadn't gone to the grocery store. I used baby spinach on hand. I'd make it again. Although I forgot to drain it at the end, that's a lot of oil.

    • snoozermoose on October 29, 2022

      This was delicious! The crispy lamb and chickpea mixture is addictive, and it all comes together so beautifully (and easily!). We ate it with toasted pita bread and will definitely make this again.

  • Turmeric-roasted carrots with seeds and labne

    • gastronom on June 03, 2018

      Now a favorite way to roast carrots. Omitted the fennel (not too much of a fan) but fresh tumeric and cumin seeds really compliment the carrrots. Recommended recipe!

    • Foodo on August 09, 2020

      INCREDIBLE!! Used a regular orange cut in half. Second time around used both halves as the candied orange is the most excellent part of this dish.

    • bernalgirl on February 11, 2023

      I found fresh turmeric and had to try this. It’s outstanding, a treat of flavors, textures, and temperatures.

    • jenmacgregor18 on March 01, 2022

      These carrots are delicious. The fennel & cumin really do work well here. I'm not the biggest fan of cumin, so I cut back by 1/2. I did not have fresh turmeric and used the suggested powder. It had a slightly gritty texture on the carrots. I may eliminate that next time or only use fresh.

    • Tweedles81 on July 07, 2019

      This was incredibly easy and super delicious! I did not have greens on hand so just served the carrots with the yogurt sauce. I will definitely make this again!

  • Lemony tahini dressing

    • westminstr on September 17, 2018

      This is a standard tahini-lemon dressing. That said, it's good.

    • khopkins1012 on October 24, 2019

      Garlic was overbearing raw, try with roasted garlic

    • averythingcooks on April 14, 2021

      This was......fine. As much as I like humous (hummus?), I don't think tahini fits into my idea of what a good salad dressing is. However, much to my surprise T liked it.

  • Raw and roasted kale with pistachios and creamy pecorino

    • westminstr on October 16, 2018

      I skipped the roasted kale. I thought the dressing was great and the chopped toasted walnuts were a good alternative to croutons. Also, I thinly sliced my raw kale as per usual.

    • Foodo on August 09, 2020

      Made as written first time - it was very good, but kind of time consuming. Now I make just the raw massaged kale part. SO TASTY

    • ncollyer on January 27, 2018

      Excellent salad. Used pecorino with truffles, a good match with toasted walnuts. The crunch of the roasted kale, the creaminess of the dressing, plus the toasted nuts made this a real winner. Plus it came together easily and quickly.

    • VineTomato on March 22, 2020

      My new favourite kale salad. I can't believe how much I love kale and this salad takes it to a whole new level. Served with pan roasted salmon. Divine!!!

    • Rradishes on April 02, 2018

      This was very good, great dressing and I like the mixture of textures.

    • pistachiopeas on September 16, 2018

      Very good. I liked the dressing a lot. The roasted kale wasn't really necessary.

    • Lsblackburn1 on April 14, 2020

      Excellent salad. Next time, however, I need to add less Aleppo pepper because the spice level was right at my limit!

    • spvla on November 18, 2018

      I have made this twice, once with the roasted kale (it can burn so easily, you really have to watch it!!) and the second time without. If you’re feeling lazy (as I often am), you can skip the roasted kale and it’s still an excellent kale salad, but adding the roasted pieces does really take it up another notch.

  • Swordfish-like steak with crispy capers

    • westminstr on September 17, 2018

      This turned out great for me. My swordfish steaks were quite thick (more than 1 inch, I'd say) and that was key to success. Thinner steaks would have dried out. Used my CI skillet and had no sticking.

    • Lepa on February 03, 2018

      This was good and the sauce was delicious but my fish turned out a bit dry. I think I kept the heat too low and the fish didn't sear well and then I cooked it too long. Next time I might crank up the heat and cook for exactly four minutes on each side. I used rosemary because that's what I had and it was very good.

    • ChelseaP on May 22, 2021

      This was really delicious. Cooked exactly as the recipe said to and fish was perfect.

    • Jviney on June 10, 2019

      Excellent on my second try. I didn’t have anchovies, but the flavour was great anyway. Hot and spicy oregano from my garden and used my Thermapen to temp. So good.

    • CheesyKranskyLove on October 03, 2022

      Tasty but very dependent on the quality of your swordfish

  • Paprika-rubbed sheet-pan chicken with lemon

    • westminstr on October 16, 2018

      I followed some tips on CH to roast this using chicken thighs which I did. It came together easily, but in this general flavor profile I prefer the Melissa Clark harissa chicken w potato, leek, garlicky yogurt & arugula.

    • KarinaFrancis on May 17, 2020

      This was nice enough but didn't rock our world. The chicken was cooked in around 90mins and the meat was tender and succulent. Like one of the previous reviewers, I have recipes I like so much more so this one wont get a repeat.

    • stockholm28 on June 12, 2019

      Good technique. The chicken was just falling off the bone and it was very flavorful. I cooked for 2 hours.

    • clcorbi on May 28, 2019

      Yum. Mine took the full amount of time listed and wasn't overcooked. I also dry-brined the bird for a few hours beforehand, and added a pound or so of cubed potatoes to the roasting pan. Would definitely make again--we loved the flavor of this spice rub.

    • Dannausc on May 21, 2018

      Pretty good but the chicken over cooked. If I cooked it again I’d roast it at a lower temperature, maybe 300.

    • Nlynn on June 11, 2018

      Delicious! Heads up! The Chicken cooked in one hour using 325 convection roast. Served with butter radishes recipe from this same book (made while chicken was resting) and small roasted potatoes (also made while chicken was resting). Poured the sauce from the chicken over the chicken and some small boiled potatoes for service. Already planning to make this again next week.

    • angrygreycat on August 10, 2018

      Have this in the oven right now. Super easy prep, basically rub in the seasoning and then throw in the oven. I read the other posters' notes and dropped the temp to 300. I thought it seemed off as written 325 for 2 1/2 hours? I am giving this book another try. I haven't been thrilled with the couple things I've tried out of it so far. I'll add to this note once we've tasted it. Update: Came out of the oven a beautiful color red-brown. The breast meat was overdone at 2 hours in, even though I lowered the temp from 325 to 300. This was a perfectly fine chicken dish but not really that special. Super easy but at 2+ hours cooking time the recipe calls for it doesn't really work for a week night dinner. I might make it again but cutting the cooking time, my concern with cutting the time is then the lemons won't get done to that jammy type consistency.

    • snoozermoose on December 10, 2021

      Watch that cook time! When I checked my chicken 30 min before the suggested cook time, it was already way overdone. I agree with others that this recipe probably needs a lower oven temp. Despite that, the chicken had good flavor, and the overcooked meat was great on pizza the next day. If you're going to go with a spatchcocked chicken with a fennel seed rub though, I prefer Melissa Clark's chicken with grapes and sherry vinegar (and the cook time in that recipe is accurate!).

    • pomegranate on July 10, 2023

      I used this spice blend on boneless skinless chicken thighs and pan fried them. Served with the turmeric roasted carrots. Great meal!

    • erinjane on January 06, 2024

      Just under two hours at 150C and it was too much, meat was dry and sauce had mostly crisped. Suggest checking at an hour or so and taking out if juices run clear. Flavour was good, meat disappointing.

  • Hanger steak with dandelion, arugula, and Grana Padano

    • westminstr on September 17, 2018

      I made this pretty much as written using denver steaks and parmigiano reggiano. I really loved it, especially the clever greens pesto. The cheese, lemon, pesto all worked together to tame the bitterness of the dandelion.

    • laurencooks on November 07, 2023

      Made this with arugula and baby kale as I couldn't locate dandelion greens. Loved this and will make again! Felt like a luxurious cafe/restaurant lunch salad.

  • Spicy, garlicky white beans

    • westminstr on November 03, 2018

      I made this with home-cooked cannellini they ended up very soft and not very browned. I can’t imagine that canned beans made according to instructions could be anything else but mush. That said, I loved the flavor of these beans! The combo of garlic, chili and fennel w plenty of olive oil is a winner every time.

    • Madeleineandfriends on September 04, 2018

      In response to a previous reviewer, I used a heat diffuser under my pot and cooked for almost an hour.

    • Lepa on December 04, 2018

      This was quick and good. I used jarred butter beans and only sauteed them for about five minutes. The garlic was golden, the beans were starting to develop a nice crust and I remembered the reviews warning of disintegrated beans so I stopped. This was so easy and good I'll probably make it frequently. I served it with Roman's bucatini with tomato sauce and it was a great pairing.

    • averythingcooks on December 07, 2021

      I made this with canned navy beans & used a Calabrian chili powder this time. I followed the advice of other members and heated the oil with the big flavour ingredients 1st and then added the beans at the end. An early taste confirmed that these are really good but to up the veg on our plates, I then quickly wilted in fresh spinach & added chopped roasted red peppers. The 2 of us ate it all and I will repeat this idea for sure.

    • sosayi on July 30, 2018

      While the flavor of this dish was amazing, the recipe cooking instructions didn't work as promised for me. It instructs you to heat oil, garlic, other seasonings, and beans all together on medium high heat for a few minutes before turning the heat to medium low and then cooking for 15-20 minutes, while stirring. All while being careful not to break apart the beans and turn them into mush. Well, I failed at that and I'm not sure how it could have been avoided if done as written. I think next time I'd just cook the oil with the seasonings, add the beans, and let them sit together to infuse the flavor, as the beans are already cooked. But I would try again, as it was delightfully garlicky.

    • etcjm on September 23, 2018

      As per another comment, mine also just went mushy. Flavour very good though, and I will try again with other beans (I used butter beans).

    • dc151 on November 25, 2021

      Great, simple and fast side dish! I made a double batch and there were no leftovers. After reading past notes, I cooked the garlic and pepper flakes in oil without the beans first, then added the beans just to warm them. 10 minutes or so total.

    • jimandtammyfaye on November 21, 2023

      I cooked the oil and spices for a few minutes before adding the beans, then continued as written. My stirring looked more like folding, but it seemed to prevent the beans from going to mush. It's hard to get my family excited about canned beans, but this recipe might just do the trick. Very, very good and easy.

  • Crispy kimchi and cheddar omelette

    • rosienc on December 22, 2017

      This is a recipe I'd like to make. It says 'serves 4' - can that be right with just two eggs?

    • Foodo on August 09, 2020

      This was interesting, tasted fine, but probably wouldn’t make again.

    • SheilaS on September 08, 2018

      Kimchi + sharp cheddar + an omelet that's browned on the outside and runny in the middle seems like all kinds of wrong but it turns out to be amazingly good. As others have noted, this makes one hearty serving, not 4.

    • DKennedy on July 13, 2018

      I made this using mild kimchi and a cheddar cheese mix from Trader Joe’s. Delicious as made. but I think using spicier kimchi and a sharp cheddar would have elevated the dish. Next time I’ll be sure to have better supplies.

    • Astrid5555 on January 30, 2022

      Based on the other reviewer’s comments I made a double recipe for 4 to go with some freshly baked sourdough bread. To my surprise even my spice-averse teenage boys loved it.

    • southerncooker on May 14, 2018

      I love kimchi and am always looking for new ways to consume it. This was a quick and easy work morning recipe that was very tasty. This was perfect for one for breakfast not sure how it would serve 4.

    • seherhussain on May 22, 2019

      Super fast and delicious recipe....this was my dinner for one on the table in under 10 minutes. Used Monterey jack because that's what I had in the fridge.

    • jenmacgregor18 on August 24, 2019

      Delicious omelette. Photo by southerncooker is a good representation of how mine turned out too. I was a little worried about it being too runny; but it was actually good. Will have to try the cheddar & kimchi quesadillas that the author mentioned. I know that they’re good on a hot dog.

    • hirsheys on September 14, 2019

      Nice combo! I used this recipe mostly as a guide, using olive oil instead of butter and rough proportions on the cheese and kimchi. The other change I made was to lightly caramelize the kimchi first in the pan, which gave it yummy flavor. Overall, it was a good combo and very easy pantry meal.

    • Lepa on December 29, 2017

      This was pretty good. What a revelation- cheddar and kimchi do taste good together! I admittedly have a large appetite but I consider this enough for one hearty breakfast. I have no idea how you could stretch two eggs to feed four(?) so I'm guessing that is a typo.

  • Brown butter-buttermilk cake

    • jzanger on March 17, 2020

      It’s a simple cake leveled-up with brown butter, so basically it’s perfect. The icing/glaze would be incredible on cookies, cinnamon buns, cupcakes, etc.

    • Rradishes on March 31, 2019

      Great easy cake, rich in flavor. Great afternoon coffee cake.

    • pattyatbryce on February 10, 2019

      This may be my favorite cake ever. So easy and yet such great flavor. Plus, it's one layer, so good for just 2 people. Brown that butter and you will be rewarded!

    • jenburkholder on April 02, 2021

      This was tasty. Made it into cupcakes; bake time was about 30 minutes.

    • CheesyKranskyLove on October 03, 2022

      A bit disappointing because I was expecting more of a brown butter/buttermilk flavour. It was pretty bland for a cake.

  • Slow salmon with citrus and herb salad

    • vickster on September 12, 2018

      I was amazed how good this is. May be my new favorite way to cook salmon.

    • IvyManning on February 16, 2020

      There’s absolutely no reason to use 1 1/2 cups olive oil for this recipe. It’s also definitely NOT “the best way to cook salmon”! I’m guessing she uses farmed Atlantic salmon, as sustainable wild salmon turns out chalky and over cooked with this recipe. Really, fish is better cooked with doneness cues and minutes per inch thickness of fillet, rather than “1 1/2 lb for 20-25 minutes....that could easily overcook a fillet if you got a tail portion. Disappointed in quality of recipe writing and editing so far.

    • kari500 on December 14, 2018

      fine but not special

    • blintz on January 01, 2022

      We loved this recipe and ended up making it twice during the holidays. The second time, we cut the oil by 1/2 cup and doubled the citrus. And didn't bother with the "herb salad" because it didn't seem to add much. One great thing about this recipe is that the leftovers are fabulous — hot or cold —and since you are basically confit-ing the fish, it stays fresh tasting for days. We did use farm-raised salmon both times.

    • Astrid5555 on January 05, 2019

      Very good, however I felt bad using 1 1/2 cups of olive oil just for this one recipe.

    • bktravels on March 05, 2020

      Recipe is included in the 2/16/2020 NYT cooking supplement of 24 one-pot dinners

    • spvla on January 20, 2019

      Was a bit appalled by the amount of olive oil, but it truly was delicious. Made for a fantastic meal prep item-had it at various meals throughout the week either mixed with pasta and arugula, or with broccoli and rice, or just in its own.

    • Hansyhobs on January 31, 2023

      This was really excellent. I used a 500g salmon fillet and 1 cup of oil in a fairly snug oven dish to make sure the fish got a good confit. Cooked for around 20mins. I am not usually a salmon fan (unless it's sushi) but this was really excellent. The blood orange was excellent with this.

    • snoozermoose on December 10, 2021

      This looked better than it tasted. I was surprised at how little of the citrus flavor made it into the salmon, and the salmon was pooling oil on our plates, which was unappetizing. I had even cut the oil down by half but it was still too much. I prefer Samin Nosrat's slow-roasted salmon over this.

  • Bacon-roasted pork tenderloin with caraway‘d cabbage and apples

    • vickster on September 30, 2018

      I used pork steaks, green cabbage and green apples because that's what I had. Very easy and very good. I really like the caraway flavor.

    • meggan on February 07, 2024

      I also had trouble with the crispiness of the bacon and ended putting it under the broiler for a minute.

    • alex9179 on January 03, 2019

      Subbed prosciutto for bacon. Use some bacon fat, along with olive oil, to toss cabbage and apples. Roast tenderloin about 20 min, to 130.

    • JulieQC on February 17, 2018

      A bit underwhelmed by this one. Makes for an alright weeknight meal. Smaller pieces of cabbages (better roasting) and bigger pieces of apples (too mushy) might make it better.

    • jfleissn on November 08, 2022

      I actually loved this, more than others. My only complaint is that the bacon did not get very crisp. The pork cooked perfectly after 35 min. and was very moist. I did cut the (small red) cabbage into 16ths rather than 8ths and they became delightfully soft and charred. The apples I might consider cutting smaller too. The garlic was delicious and I might add more.

    • Rutikazooty on July 21, 2018

      The instruction to cook pork to 145 (med rare) resulted in overdone tenderloin. I did end up cooking for about 8 minutes more than longest cooking time suggested in recipe to get that. Next time I would stop when ends are cooked to 145 (inside closer to 135). I didn’t mind mushy apples with the cabbage. Also could use more bacon than noted to wrap the pork (7-9 pieces).

    • pattyatbryce on January 16, 2024

      Really enjoyed this and was impressed by the moisture in the tenderloin. Use thin bacon and more than 5 slices to make sure it cooks. Cut the cabbage smaller. I needed to cook a bit longer and the bacon did need it.

    • CheesyKranskyLove on October 03, 2022

      It looked impressive and tasted nice but not spectacular. Caraway seed was a nice touch.

  • Fennel-rubbed pork chops for two

    • IvyManning on September 02, 2020

      Good, but next time I’m leaving out the sugar, it burned and left a kind of charred taste.

    • TrishaCP on August 17, 2019

      This rub is just great. Mine was also in the dry rub for two days and I highly recommend that approach. We cooked this on a night we came home too late from work, so didn’t get to try the herbs and zest (next time).

    • L.Nightshade on August 25, 2018

      Our pork chop (note to self - from 3 Sisters, excellent) was in the dry rub for two days due to schedule changes, but I'd do that again because the final result was so good! Herbs were what we had growing: parsley, tarragon, and pineapple mint. (A few fennel fronds were tossed on after snapping the photo.) This was absolutely delicious, especially for an easy weeknight meal.

    • chawkins on April 11, 2022

      The chops were delicious and very juicy. I marinated for an hour and a half. Based on previous comments, I cut the sugar in the rub down to 1 teaspoon, the chops were well browned but not burnt. I used mostly parsley and a bit of thyme for the herbs. I skipped the fennel as I did not have any.

    • LouiseQuasiChef on February 10, 2019

      Very delicious. Third time I nixed the sugar — it burns. Thrown into 400 degree oven after searing. Herbs and zest on top are a great flavor boost.

    • Lsblackburn1 on September 09, 2018

      I bought 4 pork rib chops at the farmers market and doubled the rub ingredients. This was so delicious and easy! My only wonder was the directions mention garlic which is not in the ingredients list.

    • CheesyKranskyLove on October 03, 2022

      It was fine but not memorable

  • Four-bean salad with green romesco

    • IvyManning on July 21, 2020

      Found this to be a bit mushy and starchy. If I make it again, I'd make it with freshly cooked cannellini and frozen black eyed peas.

    • Tweedles81 on August 10, 2018

      This is an easy recipe and very delicious! It is fresh and filling. Making the romesco takes the most time - assembling the salad itself is quite simple. This is a keeper!

  • Grilled eggplant dressed with garlicky walnuts and lots of basil

    • IvyManning on March 28, 2020

      Got fairytale eggplants, and I followed the recipe exactly, but it ended up really bitter. It was okay for me as I'm an eggplant lover, but those that were only so-so on eggplant in my family didn't eat more than a bite.

    • DKennedy on July 13, 2018

      Only had ricotta salata on hand but other than that, made as written. I pan roasted the eggplant instead of grilling. Like almost every recipe I’ve made from this book, the flavors come together magically to make something truly special. I loved this dish.

    • EmilyR on September 02, 2019

      Lots of fairy tale eggplant to use up so this was the perfect fit. I wanted a touch more flavor so we added some of the chili bacon salt from Nik Sharma's Season.

    • mharriman on May 06, 2020

      Oh my gosh! This was incredible. I had one 1 pound regular eggplant that I cut lengthwise into three sections. Brushed with EVOO, I roasted them for 15 minutes, then placed them skin down on my stovetop skinny grill for five minutes. The garlicky walnut and fresh basil leaf topping took the dish to the next level. The ricotta foundation made this almost like dessert. This could have been a meal by itself.

    • Lepa on June 03, 2018

      This is good, especially with the "optional" ricotta. After eating it with the ricotta, I could never go back. Such a delicious and decadent combination!

    • teandoranges on October 06, 2018

      This was very good. Didn't have ricotta, will try next time. Used small regular eggplants. Will look out for the fairytale variety.

  • Grilled corn salad with fresh cheese and corn nuts

    • Foodo on August 09, 2020

      Very good, next time the corn nuts aren’t necessary.

    • southerncooker on September 09, 2018

      So delicious. I've always enjoyed corn nuts but never thought to put them in a salad. Gave a nice crunch to the refreshing lime flavored corn and onions. I omitted the cilantro since neither hubby nor son enjoys it in any dish. I did my corn per her oven instructions instead of grill. We all thought this one was quite good.

    • averythingcooks on June 03, 2023

      Corn, lime & red onions are a personal favourite combo and here they work perfectly. I added hot pickled peppadews (but will try the pepperoncini next time), used parsley as the herb and my best option for the cheese was feta. I have salted smoked almonds stashed in the freezer (accidental purchase) which stood in for the corn nuts, providing that great salty, crunchy texture. A lovely summery salad worth repeating often.

    • Lsblackburn1 on July 08, 2018

      I don’t think we got the corn charred enough (or at all) but it didn’t matter. This was really delicious and easy to make. Corn nuts totally worked for crunch.

    • ginger2212 on September 11, 2022

      I will also direct you towards her updated version of this recipe from her newsletter. She incorporates pepperoncini (I used banana peppers bc I had those on hand) https://www.alisoneroman.com/recipes/grilled-corn-and-scallion-salad

  • Split pea salad

    • Foodo on August 09, 2020

      Very nice especially the next day. Simplified the next time by just boiling the pots. Also doubled the vinegar and mustard.

    • clace on October 17, 2018

      Delicious and really simple to make. The combination of split peas and regular peas (I used frozen) was rich and sweet. Use more water with the split peas than you think you'll need, it goes quickly. Make sure the potato pieces are quite small. Cooked them in the skillet w/ bacon fat for 10 minutes then finished in the microwave because these were too large. I only had dijon, which was fine but whole grain would be tastier.

    • Tomato on March 16, 2019

      Recipe now online: https://www.theguardian.com/food/2019/mar/16/new-york-nigella-simple-home-cooking-alison-roman

    • snoozermoose on December 09, 2021

      This was a disaster for me. Split peas got mushy even though I cooked them less than the suggested cook time. The bacon was a lot, especially with all the bacon grease left in the dish. The potatoes didn't help with the overall mushiness of the dish. I had to triple the vinegar to taste it because of all of the bacon fat. Not worth it.

  • Sour cream flatbread

    • Foodo on August 09, 2020

      Very good, very easy.

    • okcook on May 08, 2020

      The ingredient list is missing unsalted butter and Kosher salt

    • ncollyer on March 04, 2018

      Very easy and tasty. Made the mushrooms as suggested to go with them. Substituted regular ricotta mixed with some feta for the ricotta salata as it is not readily available. My guests gobbled them up quickly!

    • Barb_N on January 25, 2019

      I made these with the 24 hour rise in the fridge. Topped with sauteed mushrooms & shredded chicken with a touch of sour cream before baking, then arugula when out of the oven. Will definitely repeat.

    • Rradishes on May 02, 2022

      This was good, but it was hard to get the dog even thickness, it was quite sticky. Will need more flour next time. Great flavor though.

    • Lepa on March 17, 2018

      This was easy and so, so delicious! I made four large flatbreads and they baked in ten minutes. I served them with a schmear of ricotta and roasted mushrooms, as suggested, and the combination was incredible. My son doesn't like mushrooms so he ate his flatbread with hummus and reported that it was also a good combination. My only complaint was that the mushrooms were so oily. That tasted good but they were messy to eat (we were covered in oil) and I might try another method for roasting the mushrooms next time. There will be a next time because this dish was really amazing.

    • averythingcooks on June 25, 2022

      I'm a bit torn on this one. Ultimately pretty good flavour & a nice light texture (served to dip into a saucy chicken tikka bowl) but despite her claim of ease, I'm not sure they are better/easier than many other delicious yeasted flatbreads/naans I've made. I was sure something was wrong as I mixed the sour cream etc in by hand (oh soooo slimy) but it did hydrate as promised....however, after the final rise the dough still is VERY sticky and I probably DID use too much flour. For me, kneading is not a big deal and so I'll probably go back to a more traditional recipe next time.

  • Kinda-sweet granola with coconut and turmeric

    • Foodo on August 09, 2020

      Very nice, make for John as a substitute for his muesli

    • danlaik on May 29, 2023

      Pretty good! I used quinoa, which turned out nice. Not entirely sure the turmeric added a whole lot, but I’m not one to complain about extra turmeric.

    • snoozermoose on December 09, 2021

      I used sesame seeds instead of millet as Alison suggests, but she didn't mention that the volume conversion should not be 1:1 so my granola was overloaded with sesame seeds. Aside from that, I really liked the sweetness level of this. It's perfect for eating on its own and feels healthier than the sugary granolas you get at the store. I left out the turmeric so can't comment on how much that affects the flavor.

  • Roasted tomato and anchovy bucatini

    • Foodo on August 09, 2020

      Oh yeah!

    • SheilaS on September 08, 2018

      This is an umami-bomb of a tomato sauce, especially since I used sun-dried tomato purée in place of the tomato paste called for. I'd prefer this with some zucchini, peppers or other vegetables added to the pasta and will do that next time.

    • bernalgirl on August 24, 2022

      Half my family loves this and the other half finds it way too sweet. I personally think the other half are crazy.

    • chawkins on October 11, 2020

      Great sauce, the oil roasted tomato sauce was great on its own and the tomato paste and anchovy really ramped up the flavor.

    • VineTomato on May 06, 2019

      This is a great tomato sauce, but my quest to find the perfect tomato pasta sauce continues (this is only the second one I've tried.) I made the olive oil roasted tomato version but used cherry tomatoes. I found the dish a bit too oily - maybe that was down to using smaller tomatoes.

    • Lepa on December 11, 2017

      This was so delicious. It's a great version of a simple, seemingly obvious dish, but it's special. Do make it with bucatini- yum! Since I first made this pasta, I've become obsessed. It might be my favorite pasta sauce ever?

    • clcorbi on April 09, 2019

      Loved this--so simple and such rich umami flavor. I love anchovies so I'd probably even up them next time. I made the variation with canned tomatoes, can only imagine how good the oven-roasted version is.

    • Smokeydoke on September 12, 2018

      I thought it was ok. I never thought I'd say this, but it was too much umami. Can that even be possible? I'll have to check my taste buds. It reminds me of a Chinese dish called Beef and Tomato. I'd use the best quality tomatoes, best quality pasta and best quality cheese. There's no place for any inferior ingredients to hide, they're all front-and-center.

    • sosayi on June 17, 2019

      We really enjoyed this, but I'd echo VineTomato's comment that it was too much oil with the oil-roasted tomato version. We also used cherry tomatoes, though, so it could be that? I'd cut it down to 1/4 to 1/2 cup next time (not 1.5 cups!). Other than that, no changes. It seemed more of a "wintery" flavor, though, than a fresh summer one, with all of the umami bomb ingredients, so I would save this for making those anemic winter tomatoes shine. We'll definitely make it again, however.

    • Dannausc on March 22, 2022

      Quick (once you’ve made the olive oil roasted tomatoes) and easy. Quite good. For those that thought it was too oily, just spoon the tomatoes out of the oil. Definitely worth a repeat!

    • teandoranges on October 06, 2018

      This was good with squid ink spaghetti. It wasn't so much a sauce as topped by the oven roasted tomatoes, it had a very sun-dried tomato taste. Not sure if I love it, but I'll probably try it again, next time with bucatini.

    • Nkrieda78 on September 04, 2018

      Sooooo good!!!

    • jhallen on March 08, 2021

      I thought I was really going to love this, but in the end of the day, I didn’t really. It was ok but probably won’t make again.

    • Ohrenschall on July 17, 2020


    • CheesyKranskyLove on October 03, 2022

      I'm not sure what else I can add that haven't been said before. Very tasty and worth the flaff of roasting the tomato (maybe not on a weeknight but you do you)

    • snoozermoose on December 09, 2021

      Favorite dish in the book! It's absolutely delicious--truly comfort food at its finest. I made this 3 times in one month which is a lot for me!

  • Mom‘s trout with herby bread crumbs

    • Foodo on August 09, 2020

      Nice and easy.

    • Rradishes on December 03, 2018

      Easy recipe with great results. Trout came out juicy and tender, with breadcrumbs adding a nice touch. Will definitely add to regular rotation.

    • pistachiopeas on November 23, 2022

      Made this again recently, for the third time. So easy and delicious.

    • anya_sf on December 09, 2022

      Simple and delicious, even when made with previously frozen trout fillets.

  • Impostor al pastor

    • Foodo on August 09, 2020

      Okay, needed something, stick to Shawn’s recipe for now.

    • meggan on January 27, 2020

      This was delicious. I didn't have any pineapple so I added canned mango to the sauce and orange juice to the salsa.

    • coryelizabeth on June 03, 2019

      Even with chicken instead of pork and the "incorrect" chiles, this was incredibly delicious -- and fairly easy, as the recipe promises.

    • Dannausc on March 28, 2022

      Quite good. We both liked it a lot. Easy but quite a few steps/components.

    • Lsblackburn1 on February 24, 2019

      Delicious marinade. Made it this morning then cooked the meat this evening. Cooking did take a while since there was so much meat, but it was easy and fun to do.

  • Baked summer squash with cream and Parmesan bread crumbs

    • Mrs. L on September 30, 2018

      Used panko instead of bread crumbs. Had so much crumb mixture left that I put it on my steamed broccoli the next day. A bit of crunch on my scrambled eggs.

    • kari500 on August 22, 2020

      This was a nice way to use up some summer squash but wasn’t as amazing as we expected. Reading these notes I’m guessing I didn’t salt quite enough.

    • TrishaCP on August 19, 2020

      Very good way to use summer squash. (I made it with crookneck.)

    • Lepa on December 11, 2017

      We had this for dinner and I thought it was okay but then, when eating leftovers, I added more salt and suddenly I couldn't get enough of it! So take care to season this with enough salt and you will find that it is a very quick, easy and satisfying side.

    • sosayi on April 16, 2020

      I used panko bread crumbs, dried marjoram, and 1/2 and 1/2 (lactose free), but it was still delicious with all the necessary substitutions. I agree that salting sufficiently worked wonders. Leftovers were reworked quite successfully in a fritatta the next day, as well.

    • Lsblackburn1 on August 22, 2020

      Last of the zucchini from the garden! This was rich, so made a nice side for her buttermilk brined chicken.

  • Olive oil-roasted tomatoes

    • SheilaS on September 08, 2018

      These guys roast for ~ 3 1/2 hrs so not something you can do in a hurry but the flavors are super concentrated. Delicious!

    • chawkins on October 11, 2020

      Great taste. Very similar to Jody Williams' Slow Roasted Cherry Tomato Sauce, but in larger quantities. I scaled the recipe up for 4 lbs of cherry tomatoes from the garden and roasted for the same amount of time, stirred once during roasting.

    • KarinaFrancis on July 11, 2020

      These were so good! We used them as a sauce for homemade gnocchi but we need to find a worthy use for that delicious oil

    • VineTomato on May 06, 2019

      I used cherry tomatoes so it was impossible to get them all facing upwards and they ended up swimming in the oil - they were ready after 1.5 hours. I have to make this again with bigger tomatoes!

    • sosayi on July 15, 2019

      I also used cherry tomatoes, which I'd do again, but I'd just cut the oil in at least half. They were delicious, but just far too much oil.

    • Dannausc on March 22, 2022

      Super easy and really good. I made it for the roasted tomato and anchovy bucatini.

    • Nkrieda78 on September 10, 2018

      So damn good!

    • snoozermoose on December 31, 2021

      This was delicious as the base for the roasted tomato and anchovy bucatini later in the book. They take a lot of time in the oven, but so worth it, and the oil is nice and flavorful. We keep a jar of it in the fridge.

  • Cantaloupe with arugula and black olives

    • SheilaS on September 09, 2018

      This sweet-savory salad is both interesting to look at and to eat and couldn't be easier - throw some arugula and melon on a platter, squeeze a lemon and snip some chives over the top and drizzle with oil-cured olives and olive oil. S & P and you're done. I used a beautiful, fragrant Ambrosia melon from a local farm that was the star of the show. If the melon isn't super ripe and delicious, this will fall flat.

    • Lepa on July 24, 2020

      This was decent but I'm not sure it's the best use of a delicious melon.

    • JulieQC on February 17, 2018

      Tasty in a slightly weird way...cut up the melon in bite size pieces for convenience. Salt and lemon juice could simply be added to the oil/ olive mix.

    • jhallen on August 06, 2022

      This was good. I liked it minus the chives - would skip next time

  • Olive oil-fried lentils with cherry tomatoes and a chile-fried egg

    • SheilaS on September 10, 2018

      The multi-step cooking seemed a bit fussy for a bowl of lentils with a fried egg on top but paid off big time with the most flavorful lentils I've ever made. I wouldn't change a thing. The lentils pick up tons of flavor from the garlic and shallot that are slowly cooked before adding the cherry tomatoes and cooked further until the tomatoes release their juices before adding the lentils and cooking further still until the lentils start to crisp. Meanwhile, the red onion slices are picking up their own great flavors from their marinade of lime juice and fish sauce. The crispy egg and chopped, roasted peanuts bring both texture and flavor and that final drizzle of chile oil and squeeze of lime juice tie it all together.

    • DKennedy on July 19, 2018

      I have this on the stove right now. I've made it to the point of adding the lentils to pan to crisp, and have chopped herbs and the finishing sauce at the ready. This will be dinner tonight along with two other dishes from Dining In - flowering broccoli and roasted and raw fennel and carrot salad.

    • khopkins1012 on June 21, 2019

      This was so satisfying. I didn’t have any red onions so I used shallots in the lime juice quick pickle.

    • Lsblackburn1 on September 23, 2018

      1 lime was plenty and this worked great with cheap brown lentils when I was too lazy to go out for the nicer ones! Interesting dish (in a good way!)

    • angrygreycat on July 10, 2022

      Made this for dinner. Very tasty lentil dish. The combo of cooked shallots and then marinated red onions works really well. Will make again for week night dinner.

    • angrygreycat on July 10, 2022

      Cooked this and used plain brown lentils. Very tasty lentil dish and a nice quick meal. The mixture of cooked shallot and garlic with marinated red onion is really nice. Will make again. I was sceptical going into it because I haven't had much luck with other recipes from this book and I was on the verge of getting rid of it. This made me willing to try something else from it.

    • stepharama1 on December 12, 2022

      Delish! I made this with leftover Spcied Lentils with Spring Onions on page 133 of the book. Definitely make again!

    • snoozermoose on December 09, 2021

      I used brown lentils but forgot to decrease the cook time, and my lentils were pretty mushy by the time I realized. Oops. The overall dish was lacking in flavor though even though it sounded so good on paper. The hubby really disliked it.

  • Caramelized honey with figs and ice cream

    • SheilaS on September 10, 2018

      The flavor of the fresh figs comes through quite clearly here as compared to recipes where they are poached in wine with spices. I served them over polenta with goat cheese and walnuts.

    • pattyatbryce on August 25, 2023

      Nice, mild flavor. I overcooked the honey and it added a burnt taste that was not unwelcome, but did overpower the dish too much. I'd try this one again.

  • Cumin-roasted cauliflower and dates with tahini and pine nuts

    • MelMM on January 31, 2019

      9-10-2018 I made this mostly as written. Starting with tahini and salt. It took every ounce of willpower I had not add lemon juice to that tahini! But I kept telling myself that the herb salad going on top had plenty of acid. One place I did deviate was the dates. I decided to chop the dates a bit (into quarters or sixths) and soak the pieces in bourbon. My thinking was that this would plump them up and keep them from burning. It worked somewhat. The pieces of date were like cubes of caramel mixed with the cauliflower. The herb dressing did provide enough acid for the whole dish, so I ended up being OK with no lemon in the tahini. Interesting dish. It was really very good, by far our favorite from the book so far.

    • L.Nightshade on September 01, 2018

      I made this for a crowd, so tripled the recipe. Figured the tahini sauce would be lost at the bottom of the deep roasting pan, so more or less layered it, and saved a bit to drizzle across the top. Next time I'd hold off on adding the dates, as they were a bit more burnt than caramelized with the times stated.

    • KarinaFrancis on May 13, 2020

      I’m a big fan of cauliflower salads and this is no exception. I took MelMM advice and quartered the dates which was meant more little pops of sweetness. I also had a very large cauliflower so the cumin didn’t really come through, I’ll add more next time.

    • Lepa on December 21, 2017

      This was delightful. This was a rare recipe when the roasting time for the cauliflower was perfect. The dates were a great counterpoint- and delicious roasted! The accompanying herbs/nut vinaigrette brought the tastes together perfectly. I did share this with my family but I couldn't help myself and ate most of it. I should note that I was not sure if ground cumin or seeds were called for so I opted for ground and do not regret that decision.

    • damjih on April 09, 2020

      This was just ok, then I ate the cauliflower the next day without the tahini, and just mixed it up in a bowl with the salad mix and it improved by quite a bit.

    • ChelseaP on May 22, 2021

      Such an amazing recipe. I could eat a whole bowl of it on its own. The tahini merging with the cauliflower and dates was so good. And the pine nut herb mix on top makes the dish. My only note is to add the dates right near the end because mine also got a bit too charred than I’d have liked.

    • ginger2212 on February 15, 2022

      The first time I made this - I didn't like it, but I realized the problem was my ingredients - dates were too hard and tahini didn't have the right drizzle. I made it again and it was perfection. Goes so well with shawarma or Ottolenghi's turkey & zucchini burgers.

    • snoozermoose on December 09, 2021

      This was okay the first day, but delightful the second day cold right out of the fridge. The flavors really popped after it had a night to rest, and the dates added the perfect sweetness. My husband hated the tahini sauce the first day and refused to eat the leftovers. His loss!

    • Babycarrot on June 18, 2023

      This is delicious! Should have read others notes about waiting to add the dates until the very end but it was fine. I also forgot the vinegar, whoops but I didn’t notice until I was rereading the ingredient list and it still tasted great without it but next time I will and there will be a next time I definitely will. Looking forward to seeing how the leftovers taste. Would be great also with a squeeze of lemon if one forgets the vinegar. I definitely tasted the cumin seeds and the seeds + dates was a whole new flavor which I enjoyed. I think one could scale down the pine nuts if desired but the crunch is very nice.

  • Baked eggs with crushed chickpeas, chorizo, and bread crumbs

    • kari500 on March 23, 2022

      I make a very simplified version of this with soyrizo, canned tomatoes, and toast (instead of the breadcrumbs). Wonderful, easy, and homey dinner with tons of flavor.

    • KarinaFrancis on April 14, 2022

      We had this for a lazy supper. Relatively easy to put together and super tasty. I ran out of time to make the breadcrumbs and would do them next time.

    • ChelseaP on May 21, 2021

      This is really great and easy to make. We've had it for both breakfast/brunch and dinner. It's a winner.

  • Smoked trout with mustard and apples

    • kari500 on February 26, 2020

      We absolutely love this salad, which is especially saying something from LLD, who doesn't think dinner should be a salad. The dressing amount is perfect (I use a big box of soft greens), and the salmon roe makes it special.

    • Lepa on August 20, 2021

      We loved this sassy salad. My kids especially liked it (they are fans of smoked trout and roe). I used sour cream and a big box of spicy greens. So delicious!

    • anya_sf on May 25, 2022

      I made a few changes, but think Alison would approve: spring mix instead of mustard greens, dill instead of tarragon, 8 oz trout, 1 small apple, plus some boiled new potatoes (no roe, sadly). Since I didn't plate this individually, I tossed the olive oil with the salad and dolloped Greek yogurt on top of the trout. Delicious, light, and fresh tasting! Two of us nearly finished it all.

  • Dad‘s Scotch gravlax

    • fprincess on February 07, 2024

      This is delicious and now my favorite recipe for gravlax. More details here: https://forums.egullet.org/topic/157248-cooking-from-dining-in-by-alison-roman/?do=findComment&comment=2415417 Link to online recipe: https://www.jewishfoodsociety.org/recipes/scotch-gravlax

  • Roasted broccolini and lemon with crispy Parmesan

    • fprincess on February 07, 2024

      This is so simple yet so tasty! And I don't even like broccoli... I used baby broccoli from my CSA. Delicious! https://forums.egullet.org/topic/157248-cooking-from-dining-in-by-alison-roman/?do=findComment&comment=2415636

    • southerncooker on May 14, 2018

      I couldn't find broccolini so I used the option of broccoli. I couldn't stop eating this. My daughter enjoyed it too.

    • Lepa on February 15, 2018

      I liked the flavors here but my broccolini charred a bit too much for my family's taste. I will make this again with regular broccoli, as I think the texture might be better.

    • Tweedles81 on February 19, 2019

      I made this with broccolini and sliced a whole Meyer lemon, using a second lemon for the juice at the end. It was excellent. The Parmesan adds a great umami note. Next time I will cook on parchment paper for easier clean-up. This is another stellar recipe from this book!

    • Lsblackburn1 on May 25, 2020

      This was an excellent side for tuna casserole. One bunch of broccolini seemed to be enough with other ingredients as written.

    • spvla on November 18, 2018

      Great weeknight veggie side. I used regular broccoli and it was delicious. Kids loved the Parmesan.

    • taste24 on August 06, 2020

      This was delicious. Used broccolini fresh from the farmer's market. I loved the hints of lemon and saltiness from the cheese. I kept mine in the oven a little longer for some more char..

  • Blistered green beans with creamy tahini and fresh hot sauce

    • Apollonia on September 27, 2020

      Loved the technique with the green beans, and the pickled chilis were great (I misread the recipe so left them whole, rather then fine, and they still tasted lovely). I'm not sure the tahini added much more than the yogurt, so might skip that next time, but overall would make again.

    • jenmacgregor18 on November 14, 2019

      I didn't make the hot sauce; but just used one of my favorites. subbed pecans for hazelnuts. And I added a bit of garlic to my tahini sauce. The beans were good, especially with the nuts. I think though that I prefer the beans without the tahini sauce. I'm going to try again with the fresh hot sauce and see what I think then...

    • KarinaFrancis on April 21, 2020

      Another great veggie dish from Ms Roman! The blistered beans are delicious, and I could have taken them a bit further. They married well with the tahini/yogurt base and the crunchy hazelnuts. The only small issue, which didn’t adversely impact the taste, was that the dressing didn’t really “stick” to the beans. I might add a touch of mustard to thicken next time.

    • ginger2212 on February 15, 2022

      I loved this and the tahini yogurt sauce is so delectable! I couldn't stop eating it.

  • Jen‘s Key lime pie

    • Apollonia on July 27, 2021

      Absolutely perfect pie. I really loved the lighter texture from the extra whipping, and the tartness level was perfect. I did the whipped cream with the greek yogurt and thought that tang added a lot. A+

    • ChelseaP on May 22, 2021

      This was good! So lip puckering from the lime which I loved. You could probably use less lime juice if you wanted it to be not so tart.

  • Blueberry cake with almond and cinnamon

    • Emily Hope on February 15, 2018

      I've made this twice and it's been delicious both times, I might go so far as to say one of the best fruit-based cakes I've made. The almonds add moistness and complexity. My only changes were to reduce the sugar sprinkled on top by 1 tablespoon (didn't miss it), and to use frozen wild huckleberries instead of blueberries (amazing) -- this definitely lengthened the bake time and made it harder to spread in the pan as the dough stiffens up quite a bit when the fruit is added. I was worried that the extra baking time was going to make the cake dry, but that didn't turn out to be the case, especially after the cake had been out overnight and the moisture of the fruit was better distributed. I think the cake is better if you make it ahead a bit and let it sit. Served with some unsweetened whipped cream--nice although definitely gilding the lily.

    • ncollyer on January 14, 2018

      Delicious. The almond meal makes this especially tasty. Unthawed frozen wild blueberries worked well, with a bit longer cooking time.

    • Lepa on March 20, 2018

      This was easy to put together and well received but it's not my favorite blueberry cake (the Ottolenghi blueberry coconut cake is!). This one smells amazing while baking because of the cinnamon.

    • bwhip on December 01, 2018

      Delicious cake, we really enjoyed this one. I made one change - substituted the zest of a large lemon for the cinnamon, just because I love the combination of lemon and blueberries. Turned out great, with a lovely crispy edge and top, and great texture and flavor from the almond flour. I also figured that the extra half cup of berries was to sprinkle over the top just before baking, so that’s what I did.

    • Tweedles81 on July 04, 2018

      This is a tasty cake. However, I was confused because the recipe called for 2 cups of blueberries, yet only directs you to put 1.5 cups in, and does not say what to do with the rest. The texture is a bit more crumbly than a typical cake - maybe because of the almond flour? Although good, I’m not sure it will be repeated in our household.

    • teandoranges on October 06, 2018

      This was very easy and very good. I was also confused by the recipe calling for 2 cups, but only instructing you to put 1.5 in - I sprinkled the leftover .5 cup on the top. Worked great.

    • CheesyKranskyLove on October 03, 2022

      Mine was slightly under baked but my housemate loved it. Flavour-wise it was fine.

  • Spelt with crispy sausage, flowering broccoli, and green garlic

    • Emily Hope on May 11, 2022

      We wanted something a bit lighter but still hearty so I used turkey sausage but upped the quantity to 1 pound -- would do this again. Only down side is that the turkey sausage didn't render any fat so a)I used more olive oil and b)the farrro I used ended up sticking to the pan rather than frying. I'm sure the end result wasn't quite what was intended but we were happy with it. It was very very savory and I did add some lemon juice to lift the flavors. Served with a tomato salad.

    • DKennedy on July 13, 2018

      I made this using one Italian sausage from Eataly, 1/2 c. spelt, and regular garlic. As with most of the recipes I’ve made from this book, minimal effort for a main dish with maximum flavor. So so good!

    • KarinaFrancis on June 01, 2022

      We had to sub bulgar for spelt because that’s what we had, it worked well. The sausages, grains and greens came together beautifully and was a delicious and hearty dish. I added a squeeze of lemon on Emily Hope's advice and it totally lifted the dish. I think it’s one of those dishes that’s flexible and you can make your own.

    • Dannausc on May 21, 2018

      Tasty and hearty.

    • Lsblackburn1 on June 05, 2020

      I’d never cooked spelt before and maybe didn’t cook mine long enough. It was pretty chewy! But still, the flavors in this were nice. I used chorizo. Served with bread and cheese for a nice simple dinner.

    • jhallen on May 09, 2021

      This was great. Used kale instead of flowering broccoli.

    • snoozermoose on December 10, 2021

      This was a brilliant spin on orecchiette with sausage and broccoli rabe. I didn't know the dish could taste so good with a grain in place of pasta! I used farro instead of spelt, and it was perfect--so chewy and nutty with a bit of a crisp outer crust from frying in that sausage fat. I have to pry my husband from the pan when I make this.

  • Grilled branzino with lemons all of the ways

    • Emily Hope on July 26, 2021

      Have made this a couple of times and it has a very high effort-to-reward ratio. Preserved lemon relish is a great match with Branzino, and as long as the skin and the grate are well-oiled it's an easy fish to grill. I have omitted the charred lemon halves as my family isn't a huge fan of cooked citrus. Served most recently with grilled zucchini and new potatoes with olive oil, lemon, and herbs.

    • chefmichael on June 16, 2019

      Knockout. The lemon relish is outstanding. And the caramelized lemon halves are the gift that keeps on juicing.

  • Skillet chicken with crushed olives and sumac

    • DKennedy on August 11, 2021

      Lori made this for eve mah Jong and I loved it so much I made it for the group next time it was my turn. Easy and a show stopper.

    • pattyatbryce on February 10, 2019

      Very good recipe - just not our favorite way to make chicken.

    • dbruijn on November 15, 2023

      The pickled onion added at the end of the dish really elevates it. Didn’t have sumac so added zaatar (it’s mostly sumac, right?). Also added carrot as a suggested added vegetable. Used boneless skinless thighs because that’s what I had. Really great depth of flavor.

    • mpo on February 18, 2021

      I think a 1/2 cup of water to deglaze the pan is too much; I had to drain it off. Otherwise, a very tasty dish.

  • Golden chicken broth with turmeric and garlic

    • DKennedy on July 18, 2018

      Made this today substituting dried turmeric for fresh and using a package of chicken heads (yes, heads!) in addition to a whole chicken. My kitchen smells glorious!

    • Rutikazooty on September 01, 2018

      Lots of layering of flavors in this amazing alternative to traditional Jewish chicken soup. Initial char on onions, garlic and ginger remind me of a pho recipe I used that had you roast veg in high oven first. This is easier.

    • Lsblackburn1 on March 30, 2020

      Used her roast chicken carcass to make this and then used the broth to make lentils. Put leftover chicken fat croutons in the lentils. Quarantine cooking at its best!

    • Lucylew on October 13, 2019

      Absolutely delicious! I love this stock!

    • CheesyKranskyLove on October 03, 2022

      This recipe alone is worth the whole book. Definite stand out for me and my go-to chicken broth from now on.

  • Chicken soup with toasted garlic, mushrooms, and celery

    • DKennedy on July 19, 2018

      Made this for dinner last night - starting with the stock on the previous page. It was absolutely delicious and so full of flavor. I didn't make the crunchy chili oil, opting to use store bought chili garlic sauce instead. Topped with the toasted garlic, chili sauce and lemon, this is a standout recipe.

    • EmilyR on December 12, 2021

      Another rave review. We enjoyed this one a lot and I'm not typically a mushroom lover. I used trader joe's chicken bone broth and yuzu koshu.

    • bwhip on January 10, 2021

      Outstanding recipe, we really loved this soup. The stock recipe on the prior page is so good, maybe the best I’ve ever had. Such wonderful depth of flavor. The spoonful of the chili oil gave it a nice zip. We’ll definitely make this one again.

    • bwhip on January 21, 2018

      I've been wanting to make this recipe for a while, as the photo in the cookbook looks really tasty. Finally made it tonight, and wow! This definitely isn't your ordinary chicken soup recipe. The depth of flavor and umami from all of the interesting ingredients is outstanding. I'd made the stock previously, and used a store-bought roasted chicken. Turned out fantastic!

    • Rutikazooty on September 01, 2018

      This is a hits-it-out-of-the-ballpark recipe. Must make her broth and then only a few other ingredients to make an amazing meal. I served TJs yuzu hot sauce, fish sauce, lime, cilantro, toasted garlic, and other hot sauces all at the table for folks to use as they wished. I did add 1 lb. fresh rice noodles to the pot in the last couple minutes of cooking the soup. Awesome!!

    • Lucylew on September 23, 2019

      I've made this several times as recently as last night. It is without a doubt the best soup I have ever made. I follow the recipe exactly but stir in Angry Lady chili crisp vs. making my own. I love that this is low carb and super healthy in addition to packing a flavor punch.

    • stepharama1 on February 07, 2023

      This was splendid! Thanks to the other reviewers for alerting me to this.

    • CheesyKranskyLove on October 03, 2022

      My favourite recipe from this book. So nourishing and comforting on a cold night. I used a mix of button, shiitake and oyster mushrooms which was prefect. For chilli oil I used lao gan ma.

  • Raw and roasted carrots and fennel with feta and pistachios

    • DKennedy on July 13, 2018

      Exceptionally delicious, very fresh tasting. I liked it so much I am making it a second time tonight.

    • Kojak on April 14, 2019

      This was delicious. I could easily eat the entire thing by myself. Will definitely make again! I’m not a huge fan of raw carrots so I put all the veggies in the oven and pulled half of them out halfway through the cooking time. Was happy with the results.

    • lean1 on March 22, 2022

      I love this recipe. I used only carrots and sliced them thin and I burned the scallions so they have to be watched next time. Came together quickly and I will make it again.

    • ChelseaP on August 05, 2021

      Like everyone else I could eat the entire thing myself!!! It is honestly that good! Sometimes I also throw in some croutons for added crunch.

    • Lsblackburn1 on April 10, 2023

      Loved this - So fresh tasting. I used about 2/3 raw veggies to roasted since the roasted shrank down a lot. Added dill instead of carrot tops.

    • spvla on November 18, 2018

      Wow, I could eat this entire salad by myself!! The combination of flavors and textures are just so perfect. I make this for guests all the time and it’s always a hit.

    • snoozermoose on December 09, 2021

      I have to echo everyone else in saying this is delicious! It's a bit more work for a salad but is an impressive side to bring to a dinner party or to pull out when company is over. I wasn't sure if I would like the fennel since I hate licorice, but it worked.

    • pomegranate on July 21, 2023

      This is great with salmon. Orange instead of lemon also works great!

  • Quick weeknight fish stew with olives

    • TrishaCP on December 27, 2020

      This was ok-my husband liked it more than I did. I also cooked the seafood separately rather than as the recipe directed. Don’t understand the recipe notes about the “basicness” of this dish?

    • L.Nightshade on October 20, 2018

      Because I don’t trust her seafood timing, I played a different game with the cooking order. As far as I’m concerned, when mussels open they are done. So the idea of cooking them until they open, then adding the shrimp, and then adding the fish, and cooking for another six to eight minutes... well, I did not do that. The seafood tonight was cooked one at a time, which prolonged the process, but resulted in everything being perfectly done. First the shrimp went into the base, turned pink and were fished out. Then a few scallops, done and fished out. After retrieving the shrimp and scallops, mussels went in and were scooped out when they opened. Last but not least, chunks of halibut. When the halibut was done, everything else went back in. If we had followed her instructions the mussels would have been tough little overdone gummy bits. My herb mix was cilantro and tarragon. Oh my goodness, I never would have guessed these two would work so well together, but they did indeed.

    • southerncooker on September 17, 2018

      Mussels are often hard to find here but I lucked up and found a pound of precooked frozen ones at our local market for a very reasonable price. I added them in at the end just long enough to warm them up. I used tilapia for the fish. I couldn't find oil brined black olives so I'd planned to sub some kalamata olives I had at home only to find they were spoiled so I omitted them. We all enjoyed this one on a rainy Sat. night with toasted garlic bread for dipping.

    • Rradishes on April 07, 2019

      This was good and very adaptable. I made with shrimp and white fish, boiled some of the shrimp shell on to get more of fish stock favor, added potatoes as well. Husband liked.

  • Scallops with corn, hazelnuts, and brown butter chermoula

    • L.Nightshade on September 07, 2018

      I did a couple things differently in this recipe. I made it in two pans, as I didn’t want my scallops to sit for the time it would take to brown the butter and prepare the corn. I made the brown butter first, added the corn, then cooked the scallops in another pan and scraped them all together to get the dreamy scallop bits in there. I cooked my scallops for two minutes on the first side, less than that on the second side. I used the cilantro at the last instead of stirring it into the corn mix, because I thought it would be nicer fresh and green. I guess this actually took it out of the chermoula category. In spite of all that, I loved this dish! Corn and shellfish are so compatible; it was that combination that drew me to the recipe, and it did not disappoint. I’ll have to make it again and add the squeeze of lime recommended by a CHer. I must say I don’t get the reference of seared scallops and sautéed corn being uncool. How can you equate a seared scallop with mom jeans?

    • bernalgirl on August 23, 2021

      This recipe is easy and delicious. I did adjust it because I saw no need to use two pans, I prepared the corn mixture first, set it aside, wiped out the pan and cooked the scallops (and shrimp, for my children who dislike scallops). I deglazed the pan, added that to the corn, gave it a stir, and served the shellfish on top. It won raves from the whole family. An easy weeknight meal that was special enough to serve for dinner with my dad.

    • stockholm28 on July 21, 2018

      My first recipe from this book and this is a keeper. Thanks to khopkins for the note on the lime. This took maybe 20 minutes from start to finish. I particularly loved the hazelnut garnish with the spiced brown butter corn. This will be repeated!

    • khopkins1012 on July 16, 2018

      The picture shows a lime on the plate but it's not mentioned in the recipe. Do not skip out on squeezing a lime over the finished dish. HUGE IMPROVEMENT! The recipe note suggests that medium shrimp would work well in place of scallops. I tried that and it made for a fuss free, quick weeknight meal. Will be making this one-skillet dinner again.

    • sosayi on July 24, 2018

      Agreed that some lime brightens it up, but a great weeknight meal. I think next time I’d use the coriander powder, not seeds, as I don’t love the texture, but we’ll definitely try it again. Used black cod in place of scallops, but otherwise followed the recipe exactly.

    • Skamper on July 29, 2018

      Very good, easy recipe. Try with shrimp next time.

    • mpo on May 14, 2022

      I made this with half shrimp/scallops and added some yellow squash with the corn. Kept it to one pan and just kept seafood warm by covering with tinfoil on a baking sheet. Loved the spice profile on this!

    • Babycarrot on September 04, 2023

      Yum! Will make again. Probably only best with in season corn. Used brazil nuts as that is what I had on hand. I thought the spice was going to be overwhelming with using hot paprika but it was balanced.

  • Crispy-skinned salmon with spicy radishes and green romesco

    • L.Nightshade on September 01, 2018

      This was a wow for us. Cooked it from the library copy along with the vinegar roasted beets, and immediately ordered the book. There are three parts to the recipe: making the romesco from page 21, making quick-pickled radishes and shallots, and searing the salmon. Nothing takes very long, and the romesco can be made in advance if desired. I had to restrain Mr. Nightshade’s hands, as he believes everything needs to marinate in garlic and whisky and soy sauce (eye roll), but this simple salt-and-pepper treatment was perfect, especially considering the triad of flavors on the plate. The cooking instructions were accurate also, resulting in crispy skin and moist, rare meat.

    • Rradishes on April 02, 2018

      This is more of a meal idea than a recipe, since it really is just seared salmon. So make sure you have a nice piece of fish to start out with, and this is a no brainer, delicious dinner!

    • ginger2212 on October 10, 2022

      Flavors are extraordinary! Not sure why my fish burned so quickly - will do medium next time. Love the salmon with romesco and quick pickled radishes.

  • Watermelons and cucumbers with spicy sumac salt

    • L.Nightshade on September 05, 2018

      I put this together more like a salad, cutting the peel off the watermelon and chopping it into bite-size pieces. I had some White Wonder cucumbers from the neighbor’s farm, and felt their skin was a bit tough, so I did peel them. As the photo shows, I was generous with the sumac and Aleppo pepper, because I love them both! I’m also a big fan of watermelon. Cucumber, not so much. But this was a great way to use up the cukes! Served this as a side dish to accompany bison sliders stuffed with feta and caramelized red onion and garlic. The two dishes worked very well together.

  • Vinegar-roasted beets with spring onions and yogurt

    • L.Nightshade on September 01, 2018

      Mr. Nightshade had picked up little beets an lovely purplish spring onions from the farm stand up the road, so how could I resist this dish? I served this as a side with salmon, and we both greatly enjoyed it. I didn’t have dill, so topped this with a bit of tarragon I was trying to use up. It worked.

    • Tweedles81 on June 17, 2018

      This was a very yummy, fresh recipe! Give the beets at least 10 minutes to cool before eating - it makes them much easier to peel!

    • snackbaby on November 07, 2023

      I really enjoyed these but would note that for me the flavor of the dill and beets is quite strong, so the lime in the yoghurt could quite easily be replaced by lemon, as the nuance was lost on me, especially when everything mixed. The spring onions are great in here.

  • Fried eggplant with harissa and dill

    • L.Nightshade on September 03, 2018

      I really hate frying, This is not even deep-frying, but it calls for 1 cup oil, all of which gets absorbed into the eggplant. She says “try not to think about it.” I tried. I succeeded. And this was a wow. Part of a Moroccan dinner I had for a few friends, it fit right in. I used Mustapha’s harissa, as I was out of homemade. It’s pretty good, not as much heat as some. The directions say to cook, toss with the harissa marinade, top with dill and serve. Which sounds like it should be served hot. But there is also a note stating that the eggplant can be fried and marinated five days (!) ahead and refrigerated. Nothing as to whether it should be heated up, served chilled, whatever. My conclusion? It does not matter. I made it in advance, tried it while hot, served it at room temperature, and ate the single leftover slice straight from the refrigerator. All delicious.

    • PinchOfSalt on May 03, 2020

      Wow. Wow wow wow. So good. Perfect heat level. Love the sour tang lent by the vinegar. This will be a summertime regular on my table. It’s also the first recipe I made from this book. Must try others soon!

    • KarinaFrancis on February 26, 2022

      I’ve been wanting to make these for so long and they didn’t disappoint. Even my eggplant adverse Silver Fox enjoyed them, which says a lot. My harissa was really hot, so I’d pull it back a little next time.

    • ginger2212 on February 15, 2022

      This recipe is outstanding! I always fry the eggplant like my MIL though. Sprinkle with salt and let is sit for awhile and then brush with oil and add some oil to the pan. This way it still gets soft but it's more even and not too oiled down.

    • CheesyKranskyLove on October 03, 2022

      This is a great dish as long as you don't set the kitchen on fire like my housemate. The eggplant was very hard to fry in a stainless steel pan and I ended up almost doubling the amount of oil. But it was very tasty and one of the standout dish from this book for me.

  • Roasted sweet potatoes with hot honey browned butter

    • L.Nightshade on September 05, 2018

      I made a slight alteration in the cooking method, as it was too warm in the house to roast! I started them in the microwave, then they went on the grill for the last bit while our meat cooked. I worried that the honey would be a bit too much gilt on the lily, but the vinegar balanced the sweetness, and the red pepper flakes and flaky salt just punched it up. Greatly enjoyed this sweet potato method, and will do it again.

    • KarinaFrancis on February 01, 2020

      Very, very good! I made these to go with the slow roast chicken from Nothing Fancy. Since I had them in the oven at the same time as the bird, so I cooked them for 1hr 15 mins. A touch more acid, either a bit more vinegar or a squeeze of lime would balance the sweetness. I can’t get enough of this book!

    • pistachiopeas on November 23, 2022

      This felt very indulgent! I used maple syrup instead of honey. Delicious.

    • Lepa on December 11, 2017

      This was okay but I'm not convinced this treatment is much better than roasted sweet potatoes with butter and salt.

    • pattyatbryce on February 10, 2019

      YUM! especially good with a citrusy side (lemon-forward). If you aren't browning butter, you are missing the boat. It is a tad sweet - but ok if balancing a plate.

    • lholtzman on October 27, 2023

      I scooped out the flesh and mixed in the butter. I omitted the red pepper flakes so my child would eat.

  • Slow-roasted pork shoulder with garlic, citrus, and cilantro

    • Astrid5555 on January 01, 2020

      As others have noted already, this is amazing! Made for New Year’s Eve. Great dish for dinner parties, since it just sits in the oven for 3-4 hours. Very tender meat with a great citrus flavored sauce, used only one chile de arbol to make it more kid-friendly.

    • southerncooker on September 16, 2018

      Today from Dining In p. 230 I made Slow-roasted pork shoulder with garlic, citrus, and cilantro. I did omit the cilantro since some family members are not a big fan. This was a great project for a raining day since it takes some time to cook. I did overcook mine just a bit so didn't get lovely slices but it was delicious. Looking forward to sandwiches from the leftovers.

    • chawkins on February 26, 2022

      This is delicious. I had a 3.75 lb boneless pork shoulder that I cooked for 3.5 hours and it was too tender to be cut in whole slices. Even though there were two whole heads of garlic, and 3 whole arbol chiles, it was neither too garlicky nor too spicy and the lime juice/limes added after cooking brought a hint of freshness.

    • Lsblackburn1 on July 07, 2019

      Amazing! The biggest boneless shoulder I could find was about 3.2 lbs. and 3 hours was perfect (but I like my meat so I can cut it with a spoon). We ate this over beans and rice and it was delicious. Citrus and chili pronounced but not too much.

    • Nlynn on June 14, 2018

      Very tasty but I want even more flavor from the braising liquid so I am going to amp it up next time, probably about one third more of everything. Used a bone in cut since I think the bone adds more flavor. Still trying to decide on the best side dish for this one. Update: Made this again, smaller pork shoulder, and was careful to keep the OJ to water at a 1:1 ratio. Super tasty.

  • Buttermilk-brined chicken with fresh za‘atar

    • southerncooker on May 19, 2018

      Marinated overnight in buttermilk, used boneless chicken thighs, jarred za'atar instead of author's recipe, forgot to squeeze lemon juice on at end. Delicious, loved the spring onions.

    • bernalgirl on August 30, 2023

      Twenty hours in the brine resulted in my ideal grilled chicken: juicy, full of flavor, with crisp skin. I used whole leg pieces and per the recipe, I subbed two cups of buttermilk with one cup sauerkraut brine + one cup water, and grilled it instead of roasting. This recipe joins Samin’s roasted buttermilk chicken as family favorites. The za’atar and lemon juice made for a tasty dish, but the seasoning seems infinitely adaptable.

    • wcassity on June 24, 2020

      Tasty. Chicken ok/basic on its own; the homemade zaatar was a revelation, and the roasted scallions tasty.

    • stockholm28 on August 05, 2018

      I made half a recipe with chicken thighs. Chicken was very moist and I loved the charred spring onions.

    • tarae1204 on February 16, 2022

      Made this with the pickle brine variation and bone-in, skin-on chicken thighs. Easy and flavorful, although the parts of the thighs not covered by chicken skin dried out. A very simple recipe -- more of a guideline -- but a correct one.

    • anya_sf on November 02, 2021

      3 cups buttermilk (with salt reduced proportionately) was enough for 4 boneless, skinless chicken breasts, which turned out moist and juicy. The fresh za'atar and lemon juice made them nice and flavorful. I'm not sure how much flavor the garlic and (especially) shallot added, so I think those could be omitted if you didn't have them. While I liked the flavor of the green onions, they were stringy and tough to eat.

    • Lsblackburn1 on July 26, 2018

      This was delicious! Used full fat buttermilk and 2 1/2 cup seemed liked plenty. After putting on the lemon and za’atar I popped it under the broiler to bronze up some.

    • angrygreycat on August 14, 2018

      Made this tonight using chicken thighs. Produced a very juicy chicken with nicely browned skin. I used purchased za'atar so that might be why I didn't think there was that much flavor. It tasted like regular buttermilk brined chicken.

  • Perfect asparagus with garlic and salted olive oil

    • southerncooker on April 26, 2018

      The Aleppo pepper in this gave the tender crisp asparagus a wonderful flavor I squeezed on the optional lemon juice at the end and that gave it a nice bright pop.

    • bernalgirl on February 23, 2022

      Very tasty way to enjoy asparagus

    • mharriman on April 23, 2020

      As others have noted, this is a simple way to prepare asparagus. I blanched mine in Celtic sea salt. It’s probably the brightest green outcome I’ve ever had with asparagus. We really liked the garlic in olive oil dressing with the sprinkling of fresh lemon juice. Sometimes simply prepared vegetables are best.

    • Rradishes on March 19, 2018

      A very simple preparation, but works great to highlight fresh in-season asparagus. I like the crunchy garlicky bits sprinkled on top, and a squirt of lemon works great here.

    • anya_sf on August 02, 2022

      Easy and very flavorful, with a mild kick. I added lemon juice and do recommend it. My thin asparagus were too hard after only 45 seconds (at which point the water had just started boiling again); cooked another 45 seconds after that, they were just right.

    • angrygreycat on July 13, 2018

      I liked the texture of the asparagus, and the garlic, pepper oil was nice. I just didn't find it to be anything really special. It was super quick so a nice weeknight side dish

  • Crispy smashed potatoes with fried onions and parsley

    • southerncooker on May 19, 2018

      I steamed my small potatoes in instant pot, fried in avocado oil that is mixed with other healthy oils, my parsley was bad so I omitted. This too was delicious

    • Rradishes on April 02, 2018

      This was good, although next time I think I would peel the potatoes, but that's just personal preference. Also, a tasty variation to try: drizzle some vinegar (or lemon juice) at the end for crispy salt+vinegar potatoes.

    • Lepa on January 04, 2018

      Wow, this was super tasty! I used olive oil to fry the potatoes. The buttery, brown onions on top was delicious.

    • averythingcooks on January 22, 2021

      I made a 1/2 portion & cooked my potatoes via the boiling water option. They were beautifully crisp (cooked in olive oil) & the onions were a good addition (not sure how crispy they were for us....more caramelized I think). The Aleppo pepper was a nice touch but In lieu of the parsley called for here, we made a lovely, lemony garlic-herb sauce which was a great condiment for these and our steaks.

    • bwhip on August 18, 2019

      Excellent, super crispy and delicious. The Aleppo Pepper was a nice touch. The potatoes definitely took longer to steam than the recipe said, but the dish turned out great.

    • Dannausc on May 21, 2018

      Crazy good! And fairly easy. Definitely will make again!

  • Cocoa banana bread

    • southerncooker on October 14, 2018

      Not my favorite banana bread but my son-in-law loved and daughter said it was good. I didn't do the banana on top since I only had 4 over ripe bananas.

    • JulieQC on May 17, 2018

      Tasty. Not overly sweet. heavy texturewise. The sugar on top and bottom offers a nice texture and taste.

    • teandoranges on October 06, 2018

      This was quite good, but I feel conflicted - I like banana bread in the morning or afternoon with tea, this is more of a dessert, and I usually don't go for bananas in dessert . . .

    • Cookbooksgalore on September 22, 2019

      Wonderful. Have it with ice-cream for dessert, or slice it up and have it with coffee in the morning. A bout of culinary dyslexia on the first attempt led me to use a full tub of mascarpone (8oz vs 4oz). The second batch was as per the recipe, and guess what? It was good, but not as good as the first. So 8oz is the new standard. And we also put a pinch of cayenne in with the dry ingredients for a bit of heat in the finish.

    • skvalentine on April 04, 2022

      Very good! I skipped the banana on top. Great flavor, not too sweet, my kids asked me to make it again.

    • allisonsemele on March 20, 2023

      This tasted good, and was great with ice cream. My batter was drier than I usually expect with a banana bread, and it came out a bit like a brownie in loaf form. Mine was done 15-20min early. I made this per the recipe, but skipped the banana on top as I only had 4. Not too sweet.

    • snoozermoose on December 10, 2021

      This was a massive fail for me. The cake sunk in the middle where the sliced banana lay, and the cake never baked through--it was weirdly fudgey and wet at the same time. I even checked the size of my loaf pan to make sure I didn't goof up there. I bake a lot and am still not sure what happened. Joanne Chang's banana bread recipe from Flour has never failed me before so I'm sticking to that.

  • Cucumbers and kohlrabi in crunchy chili oil

    • bernalgirl on August 04, 2023

      I’ve made this with store bought chili crisp (Boon is my favorite) and with salsa matcha — both are fantastic. It’s a cool crisp salad that makes a fantastic side to grilled items.

    • jenmacgregor18 on February 27, 2022

      I liked this combination. I subbed "stern lady" chili crisp as I had it on hand. I went light on the chili crisp because of the salt content. And I tried it with and without the rice vinegar. My preference is for either no or very light vinegar here. I'll have to try it with her chili oil sometime too.

  • Grilled artichokes with preserved lemon yogurt

    • bernalgirl on April 11, 2023

      Absolutely flawless. I stirred chives into the lebne dip because I had them and my family likes a bit of allium in most things. I’ll be making this again.

  • Little gems and cabbage with pickled turnips and lemony tahini dressing

    • bernalgirl on May 01, 2021

      Wonderful addition to the table, I made her pickled turnips with the tiny white turnips from my CSA but would also make this with those from my local middle eastern market. The balance of textures is outstanding

    • Lepa on June 03, 2018

      Tonight we had a Dining In themed dinner party and made six dishes from the book. Every guest said this salad was their favorite dish. It has a bright, fresh flavor that is very compelling and complemented the other rich dishes we ate. I didn't have pickled turnips so we used spicy pickled green beans and they worked well in this dish. I will be making this again- when I don't have to share!

    • angrygreycat on January 29, 2020

      Made this for dinner last night. Was really good. used a mix pickle of carrots, celery, cauliflower, olives. I did leave out the preserved lemon because my kids don't like it. Would definitely make again.

  • Whole roasted snapper with harissa and sun gold tomatoes

    • bernalgirl on January 15, 2024

      An easy and delicious recipe that depends on good quality harissa, if it’s harissa in a tube, consider adding additional spices. My mid-winter tomatoes turned surprisingly jammy and made a lovely sauce for the orecchiette I served alongside. I roasted cauliflower and leeks tossed with the harissa mixture and a squeeze of orange as the veg. All in all a very easy dinner that everyone enjoyed.

    • ncollyer on February 10, 2018

      Tasty and easy. The tomatoes and Harissa sauce are delicious their own, but also add a nice complexity to the fish.

    • Lepa on June 03, 2018

      This was okay- but I forgot to add the citrus at the end so that might have improved the dish. I liked the sauce the roasted tomatoes made but felt the dish could use more complexity- maybe some olives?

    • sosayi on September 13, 2018

      Easy and quick to make, this is a great weeknight dinner. I roasted the citrus on the tray with the fish, so that it'd be warm and jammy when squeezed over the fish. I also subbed fillets versus doing a whole fish, just adding them later in the cooking time. I'd repeat this recipe.

    • Dannausc on March 19, 2022

      Super quick and easy. I used lemon. I liked it quite a bit.

    • CheesyKranskyLove on October 03, 2022

      I had a freakishly big red snapper so doubled the rest of the ingredients. It made a nice sauce so next time I would definitely add more tomatoes. If whole snappers are easy to get I would definitely do this on a weeknight.

  • Caramelized winter squash with toasted coconut gremolata

    • SugarTreeBaking on October 05, 2019

      My favorite way to prepare delicata squash. Don’t skip the coconut chips; those crunchy bits add a delicious taste and texture.

    • Rradishes on March 19, 2018

      I have to say I was skeptical of this recipe, and only made it because I had a lonely Delicata squash sitting on the counter and a bag of coconut flakes needed to be used. The result is quite tasty. I think I would make it again, but I wouldn't run out to get coconut chips if you don't have them around. In my opinion, it would be just as great without the coconut, just caramelized squash with some herbs and strong seasoning and red pepper flakes.

    • sosayi on September 17, 2018

      Great dish that was quick and easy to prepare. Leftovers tasted great over yogurt for breakfast the next day!

    • Dannausc on March 19, 2022

      I made it with PA Dutch pumpkin from my garden. Fairly quick and easy. I liked it quite a bit.

    • ginger2212 on September 11, 2022

      This was delicious and addictive! Great fall side dish!

  • Spring peas with anchovy, lemon, and all the radishes

    • wcassity on May 20, 2021

      Awesome. Top use of summer radishes and pea tendrils.

    • jhallen on March 03, 2021

      This is really good stuff

  • Butter-tossed radishes with fresh za‘atar

    • jenmacgregor18 on February 27, 2022

      I like the flavors and that the radishes weren't completely soft, but retained some crunch. I removed the roots and stems and only included radishes and chopped leaves. I don't know if my bunch was smaller but I ended up with too much liquid in the pan and the vinegar was too strong for me. I only used 1 T of za'atar, which was plenty. Next time, I would cut back on the oil to 1 T, butter to 1 to 1.5 T and vinegar to 1 tsp.

    • Lepa on December 24, 2017

      This was pretty good but I think I would reduce the vinegar and increase the butter next time. Also, I suspect I should have cooked the radishes longer, until they were fully cooked.

    • khopkins1012 on July 16, 2018

      A quick, week night side dish. I suggest cutting the leaves from the roots before adding them all to the pan. My family had a hard time serving themselves because the leaves acted like boat anchors. Easy fix for next time.

    • Nlynn on June 13, 2018

      Very good. Have already made this twice. Great flavors.

    • Babycarrot on June 21, 2023

      Really like this side dish. I agree with others that the measurements seem a bit much and could see how one would be left with too much liquid if following the recipe to a t. I only needed 1 tablespoon olive oil, 1 tablespoon butter, and 1.5 tablespoons za’atar but left the vinegar measurement as is. I left all the leaves on and didn’t mind at all. I added about a minute and a half longer on the cooking time.

  • Spiced lentils with spring onions

    • jenmacgregor18 on February 21, 2023

      These are a good use of leftover lentils and great in the salad. I had some green onions, but not enough, so I added red onion chopped fine and some jalapenos. Works well.

    • lholtzman on January 10, 2024

      Green lentils work well. Take out the green onions and garlic halves and add to the lentils.

    • stepharama1 on December 09, 2022

      The lentils are extremely delicious cooked this way - very warming and comforting. I decreased the oil somewhat. It's a good use for leftover lentils. I'll definitely make this again!

  • Spiced black lentil salad with oil-packed tuna, radishes, and purple potatoes

    • jenmacgregor18 on February 21, 2023

      This is a good salad for using up veg. I subbed roasted carrots for the green beans, but as she mentions you could substitute a number of veggies. I used plain red and yellow potatoes and water-packed tuna because it's what I had on hand and also due to the cost of those items. It's a very satisfying main dish salad. I added some extra vinegar to mine along with the lemon.

    • Tomato on March 16, 2019

      Recipe now available online: https://www.theguardian.com/food/2019/mar/16/new-york-nigella-simple-home-cooking-alison-roman

    • angrygreycat on July 31, 2023

      Family did not care for this. They said it just seemed like random stuff thrown together - not a cohesive meal with tastes that complimented each other.

  • Whole-wheat pasta with brown-buttered mushrooms, buckwheat, and egg yolk

    • meggan on September 19, 2018

      This seemed a little dry. I would add a little of the pasta water next time. I also poached the eggs instead of going full raw yolk. The toasted buckwheats were a nice touch. I would use them on salads and other stuff.

    • Lepa on June 03, 2018

      This was nice. We mixed the egg yolks in so it would make a sauce and it was creamy and good.

    • teandoranges on October 06, 2018

      I agree it was a little dry. I think I overcooked the mushrooms. Will probably give it another go because I want it to taste as good as the picture looks!

  • Savory barley porridge with Parmesan and soy

    • meggan on September 24, 2018

      Thought I was snazzy and that I would make this in the rice cooker on porridge mode. That did not work and I ended up cooking it down for another 45 minutes. That said, it is a simple yummy meal that can be combined with any veg. Again don't leave out the toasted buckwheat - it's a treat.

  • Raw broccoli and basil salad with peanuts and shallots

    • meggan on September 24, 2018

      I thought the dressing was good. Make sure you use young broccoli and slice it thin.

    • Rradishes on May 03, 2018

      This was really good, but it does make an assertive dressing. I liked it but husband found it too strong, so maybe next time I'll make it less pungent by adding a little more oil.

  • Shrimp in shells with lots of garlic and probably too much butter

    • chawkins on July 18, 2021

      So good. I made half a recipe with 1.2 lb of head-on shrimp. The sauce was very good and I did not feel that it was too rich or greasy, the chiles de Arnold added a nice kick.

    • pattyatbryce on February 08, 2024

      Wonderfully easy and just the right balance. Used 1 lb shrimp that was peeled and deveined (it's what the store had that looked fresh) and served over pasta. Wonderful and the pasta easily soaked up the extra butter sauce. I used Aleppo pepper for the flakes based on heat sensitivity of my husband. The lemon really set off the sauce.

    • CheesyKranskyLove on October 03, 2022

      Personally I don't think you need a recipe for shrimp in garlic butter. This is as good as shrimp gets.

  • Fennel and grapefruit salad with honey and mint

    • KarinaFrancis on August 29, 2021

      Yum! We loved this salad. The dressing combining fennel seeds, lime juice and honey enhanced the fennel. I even got the mandolin out to cut it super fine. I had half a cucumber lurking in the fridge, so I added that too. Was perfect with some bbq salmon

    • Tweedles81 on June 04, 2018

      This may be the best salad I have ever made in my life! My husband, who hates fennel, could not stop raving about it! The flavors all marry together perfectly. I followed the recipe exactly, using ruby red grapefruit. What I especially appreciate is that the recipe does not require you to segment the grapefruit slices, which I always find to be a pain and not very successful. Cutting off the peel and pith and then creating rounds and chunks is so much easier! This will for sure enter the monthly (if not weekly) recipe rotation in our household! Yum yum!

    • ChelseaP on May 22, 2021

      Super delicious! Will make this again and again. The combination of flavours all work so well together.

    • jenburkholder on December 26, 2021

      Very good. Bright and lively, a real treat for fennel-lovers. We supremed the grapefruit since the instructions as written didn’t make much sense.

    • stepharama1 on January 19, 2023

      As other reviewers have noted, this is a super delicious salad that melds the individual flavors of the ingredients in a fabulous way. I subbed cilantro for the parsley and it was excellent.

  • Anchovy-butter chicken with chicken fat croutons

    • marglewis on August 05, 2020

      Cooking directions made the perfect chicken, will keep using for other roast chicken variations. Used one can of anchovies for this and it was plenty. I actually think the anchovies were my least favorite part!

    • Rradishes on May 15, 2018

      Don't be shy with salt - I used 1 tin of anchovy and light salt thinking it might be too salty, but on the contrary, it could use more. This was good though, I think butter can be reduced too.

    • khopkins1012 on October 28, 2019

      The croutons were the best part. Will be making again.

    • anya_sf on December 14, 2021

      The anchovy butter did not want to stick to the chicken; I had to leave some of it in lumpy smears, thinking they would melt, but oddly some lumps (of just anchovy?) remained. However, that did not matter, as the overall flavor was great. I cooked 4 large shallots and would do so again since they were so good (I did remove them from the pan before roasting the croutons). The croutons were really delicious. Definitely use lots of parsley to help cut the richness.

    • pattyatbryce on January 07, 2019

      Don't skip the croutons. So good!

    • Lsblackburn1 on November 10, 2018

      Yum! I was worried the cooking temperature and time wasn’t enough but my 3.5 lb bird came out perfectly!

    • AmiableGrace on March 10, 2020

      This is one of those that will absolutely warm your house with an amazing smell. And then it also tastes as good. Totally agree about the croutons. I shredded the leftover chicken and used the croutons for a Caesar salad.

    • snoozermoose on December 10, 2021

      I'm not usually impressed by roast chicken recipes but this was some really flavorful roast chicken. I went a little overboard with the anchovies because I love anchovies so my chicken ended up tasting too fishy in the white meat, but it was still delicious and juicy. I didn't make the chicken fat croutons but I will next time as they sound so good!

    • pomegranate on July 20, 2023

      So so good

  • Persimmons and pears with blue cheese and spicy pecans

    • EmilyR on December 27, 2023

      This is a solid blue cheese salad of sorts, but I think I prefer Andy Baraghani's Super-crunchy celery salad. It's just a bit less sweet and more interesting than this one. Also, Trader Joe's has an autumn sweet and spicy pecans that cut the work a touch.

    • alex9179 on January 03, 2019

      Double the spicy pecans.

    • puddlemere on April 22, 2019

      Yum, this might be one of my favorite salads--I love these flavors together. I used roasted butternut squash in place of the persimmon served over baby kale. The spicy pecans are the best part! I made extra for snacking.

    • Lsblackburn1 on November 28, 2020

      Easy but fancy! So delicious as a side salad for our leftover turkey sandwiches. Made it as written, but this photo makes me realize that arugula would have been a great addition.

  • Frozen blackberries and labne with honey

    • julesamomof2 on April 20, 2021

      This is a beautiful dessert and was easy to make. However, we didn't love the flavor. The labne lends a sour taste, my blackberries were more tart than sweet, and there was way too much honey for my taste. I really wanted to like this one as it is my kind of dessert- light, easy, fruity - but won't make again.

    • danielis on January 31, 2019


    • Tweedles81 on May 29, 2018

      This is absolutely incredible! I cut down on the amount of honey by half but otherwise kept everything the same. I used blackberries and labne. The tart, sweet blackberries meld beautifully with the cream and the sour labne. I cooked my blackberries for 8 minutes. I think they were too runny so next time I will cook them down for the full 10 minutes. I continue to be blown away by the author’s recipes, especially her dessert recipes!

  • Perfect steak with buttered radish toast

    • mharriman on May 12, 2020

      If you’re serving the steak over the toast, It’s important to uniformly slice the steak very thin so when you cut through the toast and parsley topping underneath, you get all of it. Otherwise, the steak slice moves away from the toast and you only get steak. I sliced some of the steak slices thinly, and others not so much, so some bites captured the toast, the parsley mixture, and the radishes nicely, the thicker ones not as well. It’s probably best to serve the toast and steak separately as shown in the photo. I missed that! I used whole wheat country bread and 3/4 pound of ribeye steak for two people and it was plenty for us, especially with the sides. This felt like modern English pub food and went well with roasted cauliflower and a potato cake.

    • unterekless on March 22, 2021

      Pleasantly surprised by how delicious this was. I really enjoyed it and it felt lighter than the usual steak dinner.

    • snoozermoose on December 10, 2021

      Her suggested cook time for the steak is way too long. Against my better judgement, I followed her timing directions and turned two beautiful ribeyes into rubber. It was a sad meal. I'll stick with my favorite NY Times recipe for ribeye for two.

  • Green romesco

    • Rradishes on April 21, 2018

      Was just ok, nothing special just an herby side.

    • Tweedles81 on August 10, 2018

      Was good - easy to make and paired perfectly with the four bean salad recipe! My yield was one cup.

    • ginger2212 on October 10, 2022

      Loved this! Fantastic on salmon like in her crispy-skinned salmon recipe.

  • Honey-yogurt pound cake with raspberries

    • Rradishes on May 03, 2018

      This was good the first day, but got heavy the next day. Although it did stay moist for few days, and had good flavor. May not repeat though because I prefer lighter texture cakes.

    • ChelseaP on May 22, 2021

      Delicious loaf cake. Have made this multiple times. It keeps moist for days. Great with a dollop of greek yoghurt.

    • CheesyKranskyLove on October 03, 2022

      Best sweet recipe in this book hands down.

  • Preserved lemon labne

    • mzgourmand on January 11, 2019

      Delicious, pungent, highly favorful.

  • Turmeric-roasted lamb shoulder and carrots with all the fixings

    • mzgourmand on January 11, 2019

      Incredibly fragrant, flavorful marinade paste - highly recommend! A couple of suggestions - do not do as I did and cut away the fat from the boneless/should leg of lamb - it needs the fat to keep it succulent. My instant thermometer was off so I overcooked it, but I also think the issue was removing too much of the fat which would have served to sef-baste the meat as it roasted. Carrots roasted with the lamb were delicious. The suggested salsa verde and preserved lemon labne were also fantastic - would definitely make this again and it is "company worthy" to riff off of Seinfeld.

  • Apple and endive salad with parsley and salted almonds

    • Lepa on October 12, 2018

      This is a sparkling, refreshing salad. My only complaint is that it's a bit awkward to get a bite of all of the ingredients together because of the assorted shapes involved: whole almonds, long leaves of Endive and apple slices. That said, the flavor combination is quite lovely.

  • Olive oil-roasted mushrooms

    • Lepa on March 17, 2018

      This was good but so oily. I might try roasting mushrooms with less oil next time. These mushrooms paired with the flatbread were amazing.

  • Luckiest biscuits in America

    • Lepa on February 28, 2018

      I cannot overstate how sublime these biscuits are. I hesitated because they have SO MUCH BUTTER but they are worth it. We usually have some leftovers but nobody left a crumb of these biscuits.

    • pattyatbryce on March 06, 2022

      Easiest biscuits I've made and came out perfectly.

    • Jviney on April 19, 2019

      These has great flavor and we loved them...they flattened in the oven, and I had hoped they would rise better. Maybe next time I’ll try fresher baking powder.

    • AtlantaR on February 01, 2020

      Love. Use sifted KA cake flour. 20 min

    • halfasleep on January 02, 2021

      Solid recipe. These turned out well without too much effort. My baking powder was actually expired for...quite a while and they still rose pretty well lol. Did a few extra minutes to get the 'golden brown' tops and it did darken the bottoms a bit too much. Will watch out for that next time.

  • Vinegared romaine with sour cream, bacon and herbs

    • alex9179 on August 06, 2018

      Fantastic with the shallot vinegar. Knife & fork presentation caused some frustrations so we'll chop the leaves in the future.

    • averythingcooks on July 14, 2020

      I cut this in 1/2 and made a few modifications re my fridge contents (currently avoiding the grocery store unless ABSOLUTELY necessary) and re some of our personal tastes. I mixed Greek yogurt with salt, pepper AND a good squeeze of fresh lemon juice before smearing it on our plates. Chopped parsley & chives went on next and then I divided 2 good sized handfuls of chopped romaine between us. I then added the chopped crispy bacon ,the lightly pickled shallots AND some grated Parmesan. We both said “fancy!” for just us and then (after a couple of minutes) said “this is delicious”,

    • sharone7 on December 31, 2020

      I've made this salad a bunch of times and I love it. It looks (and tastes) fancy though the effort is small, and it has a really satisfying crunch.

  • Soy-brined halibut with mustard greens, sesame, and lime

    • alex9179 on September 07, 2018

      If you use a low-salt soy sauce, reduce or omit the water.

    • sosayi on September 17, 2018

      We really enjoyed this dish. Taking Alex9179's advice, I cut back the water in the initial brine to 1/4 cup from 1 cup. And, in the cooking brine (instructions are confusing), I used 3/4 of a cup instead of 1 cup. I kept adding water until the mixture tasted full flavored, but not too strong and that's where I ended up. I did use tamari for my soy sauce, fwiw. I also had a smaller amount of fish and greens (11 oz and 3-4 cups), so the sauce went further and maybe added more flavor to the final dish. A nice, light and flavorful brothy fish and greens dish, it was served over brown rice. I think many fishes could sub for the halibut, too, and not change the dish significantly.

    • anya_sf on October 14, 2021

      My fishmonger only had thinner, skin-on halibut, but the method worked fine and the fish was moist and flavorful. Instead of mustard greens, I used 1 lb baby spinach, cooking everything in a wide Dutch oven so there would be room. Unfortunately the greens didn't wilt after 2 minutes and I didn't want to risk overcooking the fish, so I had to fish the fish (ha!) out from under the greens, a rather awkward procedure. Next time I will remove the fish prior to cooking the greens. While the fish was well-seasoned, the flavor of the broth could have been more concentrated, so either use less water as others suggested or boil the broth at the end to reduce it.

  • Clam pasta with chorizo and walnuts

    • alex9179 on July 02, 2019

      Substituted shrimp and Italian sausage. A favorite.

    • Lsblackburn1 on April 12, 2020

      So delicious! I made this with about 2lbs of Manila clams. Would use all 16 oz + of pasta next time instead of the 12oz the recipe asks for because there seems to be enough “sauce” to go around.

    • snoozermoose on December 09, 2021

      I was not a fan of this even though I love all the ingredients separately. The chorizo overwhelmed the dish and combined with the pasta, made it feel too heavy. The walnuts seemed out of place, and only added to the heaviness. My husband liked it more than I did, but didn't love it either.

  • Matzo brei

    • grindabod on April 05, 2021

      I had never had matzo brei before, so I can't judge the quality of the recipe in that sense, but this was a delicious breakfast. I like how she insists on the onions, letting them cook for at least 15 minutes is really crucial to the depth of flavour.

    • ginger2212 on February 15, 2022

      This is one of my family's favorite breakfasts! I agree with @grindabod - I'm not sure how the quality compares to other matzo breis. But this is DELICIOUS and satisfying. It's true breakfast comfort food.

  • Eggs and kale fried in chicken fat

    • khopkins1012 on November 13, 2019

      I fried these in the fat from the chicken with anchovy butter recipe on pg. 246. I also mixed in left over croutons from that. The fat elevates this dish.

  • Blood oranges with crunchy red onion and avocado

    • khopkins1012 on July 16, 2018

      I will be making this again. The brightness of this dish contrasted pleasantly with the richness of the butter-tossed radishes (pg. 58) and the fennel-rubbed pork chops (pg.213). I couldn’t find blood oranges so I used mandarins. Also, I skipped the seed garnish as the cilantro and black pepper added enough visual interest.

    • anya_sf on June 04, 2022

      I used 3 regular oranges and 2 avocados and 3 people finished it all. Soaking the red onion in ice water worked well to soften its bite. Really lovely, refreshing salad!

  • Buttered raspberry hand pies

    • khopkins1012 on June 20, 2019

      I used lemon thyme and it tasted lovely. These are a straight forward dessert and become easy if you have pie dough in the fridge already.

  • Pork and red chile stew with tomatillos

    • averythingcooks on October 27, 2023

      I prepped both the sauce (with 2 guajillos + 1 New Mexico) & the seasoned meat as instructed & used roasted tomatillos from my freezer but since I can't get any form of hominy, I used chickpeas (+ frozen corn added later) instead. It called for an additional 2 cups of water (for a 1/2 recipe) but that seemed like far too much... I just added a 1/2 cup of beer and that was all the additional liquid needed. I added butternut squash cubes, chopped spinach & pickled hot peppers with the corn near the end and we really enjoyed this topped with grated cheddar and a mix of pickled onions & radishes.

    • Hansyhobs on December 22, 2023

      This is excellent, one of my fave pozoles. Rich and full of flavour and not that many ingredients.

  • Lamb stew with fennel, preserved lemon, and crispy fried bread

    • bwhip on January 13, 2018

      Delicious! Great flavor, and the lamb was nicely tender (I used boneless leg of lamb). The preserved lemon gave a nice acidic counterbalance, and the crispy bread (giant spicy soft croutons!) were a great complement to the dish. We'll definitely make this again.

    • Lsblackburn1 on March 15, 2021

      Nice deep flavors in this. I didn’t do the toppings -just served with crusty bread.

    • Anneherzberg on April 17, 2020

      So good! Topped with fried peasant bread, labneh, and fennel fronds. Added preserved lemon paste and cayenne. to the stew. Used ground cumin and no fennel seeds.

    • Pimlicocook on December 05, 2021

      Very good; great flavours, as with all Alison Roman recipes. Made half the recipe. Took 3 hours or so; maybe ended up with less sauce as a result.

  • The best baked beans

    • sosayi on September 06, 2018

      I made these for a Labor Day BBQ and they were fantastic. Deeply savory, just as AR advertised in the recipe intro, they were almost more like cassoulet. A caveat: I used the option to start with the Special Beans in Tomato Broth for my beans/broth, rather than canned beans/ regular stock and that may have affected the outcome. I'd be curious to see if they were AS good made more simply. As is, though, these were the hit of the BBQ.

  • Special beans in tomato broth with slab bacon

    • sosayi on September 06, 2018

      Great, great flavor in the end bean broth and beans (I used Royal Coronas). I did need to cook my beans much longer (poor soaking on my end), so all of my broth add-ins (bacon, heads of garlic, shallots, etc.) did end up as miniscule pieces that I ended up rinsing off the beans after draining and reserving the broth, but that might not be the case if cooking closer to the recommended 2 hours (not 4 like me). They were AMAZING in her Best Baked Bean recipe.

    • Dannausc on March 28, 2022

      Pretty decent.

    • Lsblackburn1 on January 16, 2020

      These were awesome. Used Jacobs cattle beans and let them cook 3-4 hours with additional water (but I like my beans soft). Served with bread and brie dunked in... yum.

  • Black bass with salty, spicy celery

    • sosayi on January 07, 2019

      We loved this dish. The funk and heat and sourness of the lime pickle were great on the fish (we subbed pacific cod) and the celery salad. We couldn't get enough. Served with basmati and roasted broccoli (with ginger and garlic). Even the preschooler liked it! Highly recommend!

  • Cold soba with cucumbers, watercress, and sesame

    • anya_sf on September 07, 2022

      I used TJ's yuzu hot sauce instead of yuzu kosho, which added citrusy/salty/funky notes rather than much spice, and spring mix instead of watercress. Sliced the cucumber and scallions crosswise for convenience. Served with grilled salmon, plus more vegetables on top (edamame, avocado, extra spring mix), my family enjoyed this quite a bit.

    • Rutikazooty on July 21, 2018

      This is a delicious recipe. I didn’t have yuzu kosho (a fermented chili paste with yuzu) so subbed Gochujang (Korean fermented chili paste) mixed with TJs yuzu hot sauce. I also subbed Belgian endive for the watercress since I didn’t want to make extra shopping trip.

    • mjes on October 05, 2021

      My son loves cold soba noodle dishes and I love yuzu kosho so this recipe was an obvious one to try. This is an excellent soba noodle recipe. I will be repeating this.

    • CheesyKranskyLove on October 03, 2022

      It was fine but not memorable. Probably better as a side.

  • Vinegar-braised chicken with farro and watercress

    • Rutikazooty on September 09, 2018

      When I made this, I made sure that the crispy skin was above the layer of the liquid during the braise part. I used TJs 10 minute farro (didn’t want to stop in one more store for midweek meal) so I sautéed the farro in separate pan, added the aromatics into the chicken dish but left the farro out till last 10 minutes of cooking. Plus, I only braised chicken for 1 hour total. Used kale instead of watercress. And let it sit for 5 minutes without heat after the farro done. Thought it was very tasty and even better as leftovers (and the leftover deliciousness was seconded by leftover eating friend).

    • Nlynn on June 13, 2018

      Ok, not great. No need to repeat. I prefer crispy chicken skin and dislike having to brown the chicken first, especially when I am not going to get crispy skin.

    • CheesyKranskyLove on October 03, 2022

      Surprisingly good and the full amount of vinegar really lifted it up

    • snoozermoose on December 10, 2021

      I don't often say that I hate recipes, but I hated this. I get that she was trying to do a play on chicken adobo, but this did not work. The overall dish was unpleasantly sour, and the farro was mushy and stodgy. Even the watercress couldn't save it. Ended up throwing this out.

  • Strawberry shortcake cobbler

    • Tweedles81 on April 01, 2018

      I made this recipe tonight with the help of my 3-year-old. It was DELICIOUS! She loved kneading the dough and cutting out the shortcake biscuits. We cut down on the sugar in the shortcake batter by just a little bit, and only used 1/4 c. sugar with the strawberries. I will do it that way again and would recommend that to those who don’t like their desserts to be too sweet. We used a 9” cake pan, and ended up baking for 35 minutes to get to golden brown. A bit of the strawberry liquid spilled out into the bottom of my oven, so I think I will try a 10” cast iron skillet next time. The cornmeal (I used medium grind) added an excellent texture. Everyone in my family had seconds. I am pretty sure this one will be made many more times at our house! P.S. We used lemon juice as we did not have any limes on hand.

  • Spicy, herby bread crumbs

  • Chocolate-tahini tart with crunchy salt

    • ChelseaP on May 21, 2021

      This is a stunning tart. Loved the addition of tahini and the sea salt flakes on top.

    • Macnclaire on September 22, 2018

      Quick and easy prep. This tart is so rich while still remaining light. The crust was cookie wafer like in texture and flavor. The salty finish put it over the top. I added rose petals for presentation.

  • Rhubarb-almond galette

    • Lsblackburn1 on June 13, 2023

      Ended up delicious, but I had doubts in the process! 1/4 cup almond paste was way too little to cover my crust, so I used about 2x that. 2 1/2 pounds of rhubarb seemed like too much, so I cut back some. I didn’t have any parchment paper so just baked on the sheet pan, but then I couldn’t figure out how to move it off, so it’s still there sitting with the burnt sugar. Served with ice cream, which was yummy

    • Nlynn on June 11, 2018

      Used Kenji Lopez-Alt pie crust instead (my default). Made almond paste from scratch (Food52 recipe). I held back on final sugar sprinkle but should have been more aggressive. Served with crème fraîche. Very nice.

  • Crispy chicken legs with rosemary, tiny potatoes, and sour cream

    • etcjm on September 23, 2018

      Beautiful. I admit I amended slightly - I cooked with carrots instead of potatoes (I can't eat them), and therefore didn't bother with the sour cream and chives (as I thought this was going for a potato salad flavour). The oil is waiting to cook another recipe. Yes it is cooked in a lot of oil, but it is worth it.

  • Burrata with tangerines, shallots, and watercress

    • ginger2212 on February 15, 2022

      This was so refreshing and delicious! Perfect in summer. I couldn't find tangerines, specifically, so I just used navel oranges.

  • Seared short ribs with quick kimchi and sesame salt

    • ginger2212 on February 15, 2022

      Not a fan of this method - at all. The meat burned substantially but it still was raw on the inside. The flavors were promising, but the dish was a waste.

  • Pineapple upside-down cake

    • ginger2212 on February 15, 2022

      It sort of works but it seemed finished and the outside was crisp but the inside was raw :( I think the moisture from the pineapples threw off the cooking time. The flavors were delicious though!

  • Chocolate frosting

    • jenburkholder on October 03, 2023

      Made to go with a different cake, this was very good. Nice flavor, not overly sweet, great texture. Definite repeat.

  • Spring seafood stew with peas, new potatoes, and tarragon

    • Hansyhobs on November 24, 2021

      Made this via an online class with Alison herself

  • Everyone‘s favorite celebration cake

    • jphussey on March 09, 2021

      This cake was OK. I found the sponge too oily. Scaled the recipe to 2/3 and just did two tiers, was still more than enough for 8 people. Probably won't cook again.

  • Pistachio-plum crisp

    • CheesyKranskyLove on October 03, 2022

      Tasty but exactly like what you expect a good fruit crumble would be like

  • Double-crust peach pie with honey, ginger, and lime

    • CheesyKranskyLove on October 03, 2022

      I don't think it's the recipe's fault I'm just not very good at making pies. The filling was tasty but the pie dough pretty hard to work with.

  • Steamed artichokes with salted garlic butter

    • CheesyKranskyLove on October 03, 2022

      Steamed artichoke for the first time and I'm not really sure what the fuss is about. Maybe it's worth it you're already an artichoke lover? The butter was very tasty.

  • Cumin lamb chops with charred scallions and peanuts

    • CheesyKranskyLove on October 03, 2022

      Full disclosure I did not attempt the char scallion part. It was still very tasty for a low effort meal.

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Reviews about this book

  • Food52

    Picked for Food52's September 2018 Cookbook Club.

    Full review
  • Food52

    ...“approachable yet exciting” and “accessible yet interesting” quality, not to mention “it’s an absolutely beautiful book” with “a pleasing yet functional layout.”

    Full review
  • Joy the Baker

    ...is the first book by Alison Roman who you may know from her lovely food at Bon Appetit and Buzz Feed Food. I love her food aesthetic...

    Full review
  • ISBN 10 045149699X
  • ISBN 13 9780451496997
  • Linked ISBNs
  • Published Oct 24 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Alison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Her debut cookbook features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques (think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavors, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes). Roman's recipes set today's trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, punctuated by standout flavors like hot honey browned butter, preserved lemon, za'atar, and garlicky walnuts. Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice. Cooking through DINING IN will be like having Alison right there with you in the kitchen: brash, funny, and full of opinions.

Other cookbooks by this author