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?

  • 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.

  • 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

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

• 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!

  • 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.

  • 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.

  • 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.

• 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.

  • 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

• 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.

  • 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.

• 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.

  • 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).

• 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.

• 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.

• 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.

  • 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!

• 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

  • 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.

• 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.

  • 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.

  • 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).

• 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.

  • 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.

• 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.

  • 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.

• Kinda-sweet granola with coconut and turmeric

  • Foodo on August 09, 2020

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

• 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.

  • 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.

  • 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!!!

  • Ohrenschall on July 17, 2020

    Wonderful!

• 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.

  • 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.

• 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

• 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.

  • 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.

• 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.

• 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.

• 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.

• 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!

  • 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.

  • Nkrieda78 on September 10, 2018

    So damn good!

• 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!)

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

  • 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.

• 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.

  • 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.

• 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!

• 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.

  • 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.

• 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!

• 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!

• 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!

  • 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.

• 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!

• 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.

  • 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?

  • 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.

• 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.

  • 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.

• Grilled branzino with lemons all of the ways

  • chefmichael on June 16, 2019

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

• 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.

  • 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.

  • 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.

  • 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!

• 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.

  • 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..

• 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.

  • 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.

  • 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.

• 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.

• 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!

• 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.

  • 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.

• 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.

• 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.

  • 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!

  • 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.

• 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.

  • 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

• Persimmons and pears with blue cheese and spicy pecans

  • 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.

• 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”,

• 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.

• 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.

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

  • 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

• 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.

• 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.

• 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.

• 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.

  • 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.

• 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!

• 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.

  • 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.

• Frozen blackberries and labne with honey

  • danielis on January 31, 2019

    http://www.saltsugarandi.com/2019/01/frozen-raspberries-with-greek-yoghurt.html

  • 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!

• 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.

• 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.

• 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!

• 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.

• Skillet chicken with crushed olives and sumac

  • pattyatbryce on February 10, 2019

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

• 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.

• 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.

• 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.

• 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