Notes about Recipes in this book

• 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.

• Lemony tahini dressing

  • westminstr on September 17, 2018

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

• 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!

• 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.

• 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!

  • Nkrieda78 on September 10, 2018

    So damn good!

• Raw broccoli and basil salad with peanuts and shallots

  • 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.

  • meggan on September 24, 2018

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

• Roasted broccolini and lemon with crispy Parmesan

  • 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.

  • spvla on November 18, 2018

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

• 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.

• 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.

  • 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.

• Caramelized winter squash with toasted coconut gremolata

  • sosayi on September 17, 2018

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

  • 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.

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

  • 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.

  • 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.

• 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!

• Butter-tossed radishes with fresh za‘atar

  • 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.

• Baked summer squash with cream and Parmesan bread crumbs

  • 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.

  • 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.

• 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.

  • 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.

• Grilled corn salad with fresh cheese and corn nuts

  • 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.

  • 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.

• Grilled eggplant dressed with garlicky walnuts and lots of basil

  • 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.

  • 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!

  • 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.

• 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.

  • 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.

  • 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

  • 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.

  • 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

  • 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.

  • Dannausc on May 21, 2018

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

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

  • 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!

• 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.

• Raw and roasted kale with pistachios and creamy pecorino

  • 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.

  • pistachiopeas on September 16, 2018

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

  • Rradishes on April 02, 2018

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

  • 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.

  • 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.

• 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.

• 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.

• 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.

  • 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.

• 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.

• Fennel and grapefruit salad with honey and mint

  • 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!

• 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.

• Crispy kimchi and cheddar omelette

  • 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.

  • 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.

  • 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?

  • 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.

  • 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.

• Crispy chickpeas and lamb with greens and garlicky yogurt

  • 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.

  • 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!

  • 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.

  • 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.

  • Rradishes on April 15, 2018

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

• Split pea salad

  • 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.

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

  • 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!

  • Dannausc on May 21, 2018

    Tasty and hearty.

• Sour cream flatbread

  • 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.

  • 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!

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

  • 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.

  • 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.

  • 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!)

• Four-bean salad with green romesco

  • 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!

• 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.

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

  • 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!

  • 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.

  • 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.

• Roasted tomato and anchovy bucatini

  • 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.

  • 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?

  • 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.

  • 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!!!

• 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.

• Spicy, garlicky white beans

  • 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.

  • westminstr on November 03, 2018

    I made this with homecooked cannellini they ended up very soft and not very browned. I can’t imsgine 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.

  • 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).

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

  • 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!

• Cold soba with cucumbers, watercress, and sesame

  • 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.

• Crispy-skinned salmon with spicy radishes and green romesco

  • 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!

  • 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.

• Whole roasted snapper with harissa and sun gold tomatoes

  • 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.

  • 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.

  • 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?

• Quick weeknight fish stew with olives

  • 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.

• 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?

  • 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!

  • 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.

  • 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.

  • Skamper on July 29, 2018

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

• 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.

• 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.

• Swordfish-like steak with crispy capers

  • 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.

  • 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.

• Fennel-rubbed pork chops for two

  • 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.

  • 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.

• Golden chicken broth with turmeric and garlic

  • 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.

  • 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!

• 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.

  • 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!!

  • 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!

• 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.

• Paprika-rubbed sheet-pan chicken with lemon

  • 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 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.

  • 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.

  • 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.

• 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.

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

  • 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.

  • 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.

• 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.

  • stockholm28 on August 05, 2018

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

  • 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.

• 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.

• 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.

• 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.

  • 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.

  • 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).

• Anchovy-butter chicken with chicken fat croutons

  • 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!

  • 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.

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

  • 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

  • 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.

  • 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?

  • 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!!!

  • 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 still have the second log in the fridge and will bake those without the added sugar.

  • 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.

  • 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!

  • khopkins1012 on July 12, 2018

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

  • 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.

• 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.

• Frozen blackberries and labne with honey

  • 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!

• Chocolate-tahini tart with crunchy salt

  • 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.

• Cocoa banana bread

  • 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 . . .

  • JulieQC on May 17, 2018

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

  • 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.

• 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.

• 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.

• Rhubarb-almond galette

  • 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.

• 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.

  • 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.

  • 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.

• 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.

• 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