Notes about Recipes in this book

• Spatchcocked chicken

  • jaelsne on October 25, 2020

    I spatchcocked my first chicken ever, using a great pair of kitchen shears. I felt very proud of myself. I followed the recipe exactly as written, and the chicken was delicious.

  • Zosia on March 30, 2019

    The spiced paste was delicious and applying most of it to the chicken under the skin meant that flavour wasn't thrown away with the skin for those who don't eat it. I replaced the butter with 2 tbsp olive oil and added minced garlic (rather than roasting a whole head of it). Both chicken and pan juices were very good.

  • stef on August 21, 2019

    We did this on the grill with indirect heat using a cast iron pan. The chicken was nice and moist,spiced nicely. Dh enjoyed the garlic and instead of onion I used shallots. 10 minutes before it was ready I threw in some sliced mushrooms. Flavorful sauce.

  • averythingcooks on May 06, 2019

    Having ordered a number of herbs and spices from a great source (in Calgary for the Canadians) I am always looking for ways to actually use them. The compound butter with sumac and za'atar etc was a delicious way to flavour the chicken. With the ingredients on hand - this is a definite repeat.

  • etcjm on April 26, 2019

    Winner. Enjoyed by all. Full of flavour, moist and yummy. First time I'd used z'aatar and along with the sumac it is different, but not so different it scared people! The sumac is dark and almost makes the skin look unappetising because you can see it underneath. Don't let it put you off. I'd almost be tempted to double and freeze one ready to go in the oven for a quick dinner.

  • AllieTaylor on September 29, 2021

    I’m using a mix of olives, orange zest, tarragon, garlic, and parsley in the butter. Got it down into the legs as well. Sitting on a bed of onion wedges and basmati rice (I figured 45 mins with extra stock and orange juice would be enough for the rice!). This was not my first attempt at a spatchcocked chicken but my first time resisting the urge to follow a recipe

• Chewy chocolate chip cookies

  • jaelsne on November 22, 2021

    My guest immediately noticed the high quality chocolate I had used--the chocolate really shines in this recipe. I used the suggested lower amount of sugar, and thought it was plenty. As others have mentioned, the oatmeal gave the cookie a nice texture. As delicious as one would expect from a Dorie recipe!

  • southerncooker on December 08, 2018

    Love the addition of oatmeal. We all enjoyed this version of chocolate chip cookies. I did use bagged semi-sweet chocolate chips since that's what I had on hand. I'm sure they'd be even better with the good chocolate Dorie suggests.

  • bernalgirl on February 06, 2021

    Follow guidance to increase brown sugar and freeze an hour before baking to get a chubbier cookie.

  • mondraussie on February 02, 2019

    Going to put this at the top of the "best chocolate chip cookies " list. Addition of oatmeal makes them wonderfully chewy.

  • stef on September 10, 2021

    Nice chewy cookie. I used chocolate chips. No stand mixer required.

  • averythingcooks on September 11, 2021

    I went with the higher amt of brown sugar and I chilled the dough for around an hour or so. I also used a 300 g bag of semisweet chips which is lots of chocolate for us but I do want to try them again using chopped darker chocolate. Oh yes.....these are really good :)

  • anya_sf on May 16, 2022

    I used the larger amount of brown sugar and chilled the dough 5 hours before baking the 1st batch, then overnight before baking the 2nd batch; both batches baked up similarly. My cookies were a little larger as I got 14 from 1/2 recipe. These had a great chewy texture and were super easy to make; I'd definitely make them again, but next time might use a little less chocolate - there was A LOT.

• Garlic-scape pesto

  • louie734 on June 27, 2020

    Scapes, almonds, oil (halved the quantity with water). Instead of Parmesan, since I want the option of serving dairyless, I spooned in a tablespoon of nutritional yeast, and adjusted the salt. This is really, really good, and the color is beautiful.

  • abrownb1 on June 28, 2021

    This was so simple and delicious! Definitely take the few extra minutes to blanch so it retains its color - it's a beautiful vibrant green!

• Roasted acorn squash wedges

  • tmatthey on February 19, 2019

    Geezer who once was a chemo kid & still struggling to learn to embrace the "calabazas" (pumpkin & orange winter squashes). Still don't love them but this is the first recipe that does not use a strong cheese (e.g. feta) to offset the, what is for me, nauseating sweetness. This time the trick is the sourness in pomegranate molasses. I will make again because I am determined to become a better seasonal eater in the winter where my learned food aversion has long ruled out all those beautiful to the eye squash/pumpkins at the store. Not necessarily the greatest of endorsements (i.e. it did not make me remember all the vomiting) but, I believe, indicative of its strength - the recipe plays against the straight forward sweetness of a winter squash, which created a better taste sensation for me. It will be easy to commit to a pocket type of preparation (simple ratios overall) which means, for me, I can probably stop looking for other acorn squash recipes. Thank you Dorie!

  • ksg518 on November 25, 2020

    This was only so-so for us. The suggested harissa mayo helped but we still thought this was still heavier than we would have liked.

• Honey-mustard salmon rillettes

  • Jane on February 13, 2023

    I had made Dorie's Miso-butter double-salmon rillettes before and liked them a lot. This recipe was just as good - I liked the grain mustard. In fact I liked it so much I made it on two consecutive weekends. It's a good app for entertaining as can be made ahead, in fact should be.

• Marinated and pan-seared hanger steak

  • Cheri on February 07, 2019

    This is very flavorful, no real heat. Marinated a flank steak for 8 hours, then grilled. Nice balance, salty/spice.

  • MissKoo on July 01, 2020

    This had really lovely flavor, could have used a bit less salt at the end. My bad. Marinated flat iron steak for roughly 8-9 hours and cooked on stovetop grill pan 2 minutes per side, rested 5-10 minutes for fairly rare slices. Good summer main with corn on the cob and green bean-caramelized onion-peach salad. Would definitely make again. I used Pearl River Bridge dark soy sauce in the marinade and would opt to use the light soy sauce (same brand) next time.

• Giverny tomatoes

  • Cotonqueen on February 06, 2020

    Terrifically unusual recipe, the lime sugar works very well, even with winter tomatoes. The recipe creates an olive oil sauce, which I used to dress a kale salad. Colors of red and green were lovely.

• White beans and smoked fish: a pantry-and-fridge salad

  • caremefan on January 12, 2021

    Excellent. I made it with smoked sturgeon and decreased the preserved lemons by 50% -- the ones I had were very strong. Used 3T oil but still needed all the vinaigrette.

• Sweet chili chicken thighs

  • vickster on December 29, 2018

    Very good and simple dish. The sauce is to die for, and would taste good on many things. Definitely a repeat for me.

  • TippyCanoe on December 24, 2021

    Big success at my house as well, used chicken drumsticks the first round, thighs the second. Both very popular with the teen in the house.

  • southerncooker on December 26, 2018

    Mine sure didn't look as good as the picture in the book nor as good as Jenny's but it was delicious and a big hit. I used drumsticks instead of thighs and served them along with our other appetizers on Christmas Eve. My sister couldn't stop raving about them and even some of the picky eaters enjoyed them. Can't wait to try this again using thighs and also the pork she suggested using it on.

  • hirsheys on September 25, 2019

    I used boneless, skinless chicken thighs and pretty much followed the recipe (though I changed the order of cooking slightly). I overall enjoyed the dish, though it's quite similar to a dish I grew up with (a baked apricot dijon chicken) that I think I slightly prefer. Still, a nice, easy pantry dish to have in one's arsenal.

  • stockholm28 on January 06, 2019

    This was very easy and tasty, although it reminded me of something you might find at PF Changs. I used sake in place of white wine and used boneless, skinless thighs. Mine looked nothing like the photo in the book. I recommend cooking some rice with it as you will want something to sop up the sauce.

  • Jenny on November 04, 2018

    This recipe was spectacular - everyone - my husband, 14-year-old son and myself - couldn't get enough.

  • Zosia on May 29, 2019

    I originally made this with pork, which I thought was very good, but this chicken variation is even better and the cook time was perfect.

  • stef on February 18, 2019

    The sauce for this dish is so good that I only make the sauce to put over rice

  • ezwriternc on October 29, 2021

    Really good. Used boneless thighs. Only had four but made all the sauce. Made with roasted broccoli but wish i had made rice for that delicious sauce. A keeper and an easy weeknight recipe.

  • anya_sf on October 15, 2019

    I used boneless, skinless thighs and made the recipe as directed, but sprinkled with cilantro at the end. We had it over rice with stir-fried vegetables on the side. My family loved it.

  • ChelseaP on June 29, 2021

    This is in regular rotation in our house. Incredibly delicious and easy. I usually serve it with rice and steamed green veg.

  • Dewnie on December 27, 2018

    Very flavorful and so easy....next time I will air fry the chicken and finish in the sauce....

  • MissKoo on May 18, 2021

    These were absolutely delicious. Used bone-in skin-on chicken thighs and the result was wonderfully moist and flavorful. The sauce is marvelous. This was a trial run for an upcoming cookbook dinner. Plan to serve next time with Melissa Clark's coconut rice from her Dinner cookbook. Sauce would be fabulous on chicken meatballs also.

• Mushroom-bacon galette

  • vickster on December 29, 2018

    This is very good, and pretty easy. (Especially if you have a pie shell in the freezer!) I will definitely make again.

  • fprincess on April 06, 2019

    Recipe available online: https://www.marthastewart.com/1532840/mushroom-bacon-galette

  • Shannoncooks17 on April 07, 2020

    This was amazing! Didn't change a thing on how the recipe was written. It just baked a little longer (probably my oven). Will make again!

  • stockholm28 on September 23, 2019

    This was excellent. I used a blend of maitake and cremini mushrooms. I loved the galette dough; it was flaky and easy to handle. I served it as Dorie recommended ... with a green salad and a glass of wine. Very satisfying.

  • Zosia on November 13, 2018

    This was really delicious. The ingredient flavours work so well together and the crunchy walnuts are a nice addition. And then, of course, there's Dorie's foolproof galette dough.

  • stef on November 06, 2018

    We loved this. Gallette dough was easy to make and nice and flakey. Bacon and walnuts give it a nice crunch. A repeat.

  • lou_weez on July 14, 2019

    Flaky pastry, tasty filling with the added crunch of walnuts was delicious. Made everything the day before and assembled on the day which made entertaining easy.

  • anya_sf on September 16, 2020

    Really delicious! My galette also took longer to bake (43 minutes). Cremini and shiitake mushrooms worked well; I wouldn't use delicate or moist varieties. The crust was kind of sweet - Dorie didn't say to reduce the sugar for a savory galette, but next time I will just use 1 Tbsp - a little sweetness is nice though.

  • Kinhawaii on March 04, 2019

    Loved it, will make it again.

• Sheet-pan supper: balsamic chicken with baby potatoes and mushrooms

  • vickster on December 29, 2018

    The flavors are wonderful in this easy, one-pan chicken dinner.

  • southerncooker on November 13, 2018

    I made a recipe and a half of this to feed my hungry family. I did omit the rosemary since couple members don't enjoy it and used baby bella mushrooms since we enjoy those more than white ones. I also got a little larger potatoes and cut most in quarters and some in half. Everything was delicious but the mushrooms with the olive oil and balsamic were our favorite part of the meal. I had too many ingredients to fit on one sheet pan so I used two and put veggies on one and the chicken on another.

  • Shannoncooks17 on August 22, 2019

    This was easy to put together and great for dinner! Will be making again.

  • jackiecat on January 01, 2019

    online recipe https://www.wpr.org/recipe-sheet-pan-supper-balsamic-chicken-baby-potatoes-and-mushrooms

  • stockholm28 on October 13, 2019

    I need to try this again and start checking at about 30 minutes. I used thighs and cooked for 40 minutes. The shallots were completely burnt and the mushrooms were charred to burnt, The chicken and potatoes had good flavor though.

  • Zosia on November 12, 2018

    This was a good combination of ingredients that cooked in the same length of time, all flavoured with delicious tangy dressing, aromatics and herbs. I used only 2tbsp olive oil and 2 tbsp balsamic vinegar and it was plenty.

  • Rradishes on February 06, 2019

    Great, solid dinner. Super easy and crowd pleasing results. Will make again

  • stef on May 29, 2021

    Made again. Parboiled finger potatoes for 5 minutes before making up sheetpan with veggies. Chicken on separate sheet pan for 10 minutes before putting sheetpan of veggies in. Everything was ready together after 40 minutes.

  • stef on November 13, 2018

    I used drumsticks and they were done before the potatoes. DH liked dish a lot but said more mushrooms and garlic please.

  • lizbot2000 on October 27, 2018

    My son just transformed into a velociraptor, basically. When I say that he is tearing this up, I really mean he is TEARING IT UP. This is a kid who might have like a cheese stick and yogurt for dinner usually, but he's on his second chicken thigh right now. I can't really blame him, either. This is really, really delicious. Next time I'll add more mushrooms and onions, I think. And my son just asked for more chicken as I finished writing this, btw.

  • anya_sf on October 01, 2019

    Prep was really quick and easy. I doubled the mushrooms, although foolishly thought of them as large, so I halved them, and many of them shriveled to nothing and burned (I ate them anyway). I only used rosemary, as that's what I had on hand. I added 12 oz Brussels sprouts and used 8 boneless, skinless chicken thighs. I did need 2 sheet pans for all that. Roasted everything 40 minutes. My family really enjoyed it.

  • pattyatbryce on April 04, 2019

    So easy my husband could make it. Mild flavors and very satisfying.

  • sdutton on January 01, 2019

    This is definitely a keeper. So simple and delicious. I made it exactly as written except we couldn't come up with whole chicken legs (odd) so we used bone-in, skin-on thighs. That was the only deviation from Dorie's recipe that we made. At 450 deg. F, our vegetables and chicken thighs were beautifully cooked and browned in 45 minutes and chicken registering 165-180 on the instant read thermometer. I couldn't be happier!

  • foodgloriousfood on April 07, 2022

    I have also made this with a 4-5lb chicken cut into leg quarters and the breasts on the bone cut across in half. The recipe doesn't mention adding the garlic, I assume you are supposed to add to the bowl with the potatoes and mushrooms but I added mine half way through the cooking time, so they didn't burn and that worked well for me.

  • cpandrew on July 20, 2022

    I cooked this at 400 for 45 minutes. This kept the garlic and red onion (didn’t have shallots on hand) from burning. Came out beautifully caramel on top of chicken. Yum!

• Miso-glazed salmon

  • vickster on November 14, 2018

    Simple and delicious salmon recipe. I appreciate her instructions for using the instant-read thermometer.

  • stef on November 08, 2021

    The result was a really nice moist salmon. This method of cooking fish can be applied to other varieties for sure. A repeat.

  • Londonyankee on February 06, 2019

    Really simple and delicious. Made the miso jam sweet potatoes and the maple mustard brussels sprouts to go with it.

  • anya_sf on September 28, 2019

    I marinated the salmon for 3 hours. My fillets were about 8 oz each and took 14 minutes in the oven. The salmon was moist and delicious.

  • anya_sf on June 05, 2022

    Made again with 5 oz thin black cod fillets, marinated 3 hours. Since the fillets were thin, I scraped off the excess marinade before roasting. The miso glaze offset the somewhat strong flavor of the black cod nicely.

  • MissKoo on May 04, 2021

    I made this with steelhead, which I generally prefer to wild salmon varieties, and the result was lovely and moist but the flavors rather meh. I was expecting something special. While good, there was nothing exciting about it. This may be one of those recipes that just requires the stronger flavor of chinook, Copper River, or some other wild salmon to counterbalance the miso glaze ingredients. Worth trying again to determine if the miso glaze is more successful on wild salmon or black cod, another option mentioned in the recipe.

  • ellwell on August 04, 2023

    I would give this dish a “B”. Very easy to throw together at the last minute and pretty tasty. The salmon turned out moist. Everyone liked it, but it’s not likely a repeat for me.

• Brown sugar-spice cake

  • caitmcg on December 07, 2019

    This is a subtly spiced cake, but the spices and warm brown sugar flavor set off the Italian plums beautifully. Lovely with a cup of tea.

  • selena__rhea on August 24, 2021

    Loved the texture of the cornmeal in the cake. So simple to make but tastes so complex.

  • stef on August 28, 2022

    The spices complemented the Italian plums. Wonderful cake for not too much effort.

• Chocolate-covered chai-tea bars

  • caitmcg on December 03, 2019

    These are outstanding. I thought they were best a day after baking. Instead of using prepared masala chai teabags, I ground some Assam tea leaves with spices in my spice grinder. I also used semisweet chocolate rather than milk chocolate.

  • southerncooker on December 02, 2018

    I left some without the chocolate glaze. I used semi-sweet instead of milk chocolate. I liked the ones with the chocolate best. Very good with a cup of hot tea or coffee.

• Poke to play around with

  • caitmcg on January 08, 2020

    As she says in the headnote, the only real recipe involved is the marinade, and it is good; the stronger ingredients like oyster sauce are used in small quantities so they don't overwhelm the flavor of the raw fish. I made this with ahi tuna, and added sliced serranos, scallions, and roasted peanuts, all among her suggestions, and with some sliced cucumber it made a lovely, light meal.

• Ricotta spoonable

  • caitmcg on December 03, 2019

    The ricotta mixture was good on its own as a topping for crostini, but it was really great stirred into hot pasta with a bit of extra olive oil and some roasted cherry tomatoes. I'd make it again just for that use.

  • Mlr5 on July 07, 2021

    Delicious! Added some preserved lemons as well. Used dried dill and fresh parsley and basil.

• Tomato and berry gazpacho

  • caitmcg on January 08, 2020

    This made a lovely summer appetizer. I used seeded and chopped heirloom tomatoes in place of cherry tomatoes, and chilled overnight per the recipe's suggestion, which improved the flavor balance. It was still a bit too acidic, and I had to correct with more olive oil and a little superfine sugar, so I would suggest beginning with half the amounts of lime juice and vinegar and adding more to taste. Yield is just 2 cups, so it does make very small servings.

  • MissKoo on June 19, 2021

    This is a terrific back pocket recipe as it goes together so quickly and yields a wonderful and colorful cold summer soup. I did not find it too acidic, but using extremely large strawberries may have been a factor in how the elements balanced. Terrific starter for a dinner party, perfect with breakfast or brunch too. Used harissa paste in lieu of harissa powder and upped amount of basil and mint. Will definitely add to a summer chilled soup rotation that includes several Scandi berry soups, cantaloupe, cuke-apple, roasted red pepper, green and watermelon gazpachos. Nice presentation in small white bowls or champagne flutes.

• Roasted butternut squash soup

  • cpauldin on October 24, 2018

    I didn't have enough chicken broth so added 2 cups beef broth. I think it made the flavor more robust. The soup was wonderful and very flavorful!

  • Rradishes on January 18, 2019

    This was good, but a little too sweet for me. The roasted veggies, especially the onions were so good though that I might just use this glaze for roasting squash and onions as a side dish!

  • Lepa on November 12, 2018

    This is okay for a squash soup. It has a nice, savory flavor but it failed to impress my family of squash skeptics.

• Meatballs and spaghetti

  • MollyB on December 03, 2018

    Quite good, and more interesting than your standard spaghetti and meatballs. The sauce is pretty simple, not a typical thick tomato sauce, and therefore you really notice the flavor of the meatballs. We used thyme and rosemary in the meatballs, and the rosemary added a very nice flavor. It would have been better with the optional fresh herb garnish when serving, but I forgot about it until too late.

  • southerncooker on November 14, 2018

    While this was very good we thought the sauce lacked flavor. Balsamic vinegar, sugar, salt, pepper, and garlic just wasn't enough for us with the tomatoes. We thought it needed some herbs. We added some fresh basil in our serving bowls. We also added some Parmesan. The meat balls were interesting with the addition of walnuts, and they did have herbs. I used fresh basil and thyme and dried oregano. I did omit the rosemary since son doesn't care for it. I used my meatball scoop and got 29 meatballs. This was still a very good supper and I'd make it again with some additions.

  • Zosia on April 15, 2023

    I had 500g sausage meat and 250g ground beef, reverse proportion to the recipe, so the flavour of the meatballs was sausage forward. The simple, tangy tomato sauce complemented them well. The walnuts added texture but no discernible flavour so I would skip them next time. We enjoyed them in meatball sandwiches.

• Sweet chili pork tenderloin

  • MollyB on October 31, 2018

    Very good, easy dish. The unexpected mix of ingredients (dijon mustard and sweet chile sauce?) sounded a little odd, but I trusted Dorie Greenspan to get it right, and she did - they merged into a tasty, savory, sauce that was hard to stop eating. Like Zosia, my pork tenderloin was overcooked at 30 min, despite still being a bit frozen when I started out, but was still very good. I would probably start checking the pork at 20 min if I made it again.

  • Zosia on October 30, 2018

    Lots of flavour for very little effort. The sauce was more savoury than sweet and not quite as hot as I expected, both of which were positives in my family. The only issue I had was the cook time of the pork; my tenderloins were about 600g each, slightly larger than called for, but were more than done (155F) after only 30 minutes. Fortunately, they weren't dry, and even if they weren't as juicy as I prefer, there was the delicious sauce to help. This will be repeated, perhaps with chicken next time. I served it with cilantro-lime rice.

  • stef on November 11, 2018

    My pork tenderloin was 150 after 25 minutes. Shorter time next time. Still a little pink and very tender. Family loved sauce.

  • averythingcooks on March 08, 2023

    I used a 1lb pork tenderloin (cut into 3 pieces before browning) and made 1/2 the sauce. I watched the pork carefully (thanks EYB members) and it was also done much earlier than the book suggests. Served with a pile of veg laden noodles, this was a great dinner for 2 (with lunch for 1 leftover). I will make this again and try the chicken version with boneless, skinless thighs.

• Grilled dry-rubbed rib-eye steaks

  • MollyB on December 03, 2018

    Fabulous dry rub recipe. I was a bit skeptical about the unusual mix of spices, but I've had good luck with Dorie Greenspan's recipes, and it worked, producing a warm, faintly sweet coating on the steak. I used ancho chile powder for the "chile powder" - ground chipotle might be interesting to try.

  • twoyolks on January 03, 2019

    I made this with a strip steak and I found that the spice rub was just too strong for the beef and overwhelmed it. The sugar in the dry rub also burns easily so it's hard to cook the steak to an appropriate doneness without burning.

  • Zosia on March 31, 2019

    There certainly was a lot going on in this rub, not all of which I liked. It helped produce a good crust on the steaks but the flavour, dominated by five spice and cinnamon, was a bit of a surprise. I should have read the reviews before making it.

• Beef and beer stew

  • MollyB on February 20, 2019

    This was great! I added some carrots and parsnips, per the note in the recipe, and I would add them again. We served it with mashed potatoes, and it was the perfect dinner for a cold and snowy February day (even though I forgot to add the herbs at the end). The onions took about twice as long to caramelize as the recipe suggests, but it was worth the time, as they add a nice complex flavor as they dissolve into the sauce.

  • southerncooker on December 02, 2018

    A great meal on a late fall night. I cooked mine on Sat when I had more time and reheated on Sunday. I did add some parsnips to mine as suggested in the Carbonnade note after the recipe. Instead of noodles I served mine with yeast rolls. Son said it was the best beef stew I'd ever made but would have liked some potatoes in it. Daughter said good but she would have enjoyed it over mashed potatoes and likes an Irish stew we make a little better. Son in law said delicious but he too likes the Irish Stew and also Christy Jordan's tomato-less beef stews just a little better. But all said they would eat it again. Hubby said he would eat some later. I did forget to get some fresh herbs and I think that would have been a great addition. I did use the dark Chimay Ale suggested by Dorie. Son was happy to drink what was left.

  • Rinshin on May 27, 2023

    The best tasting carbonnade yet. Use of cloves, allspice, bay leaves and thyme totally elevated this carbonnade. Mustard, apple cider vinegar and brown sugar provided added depth. I followed the recipe with the exception of type of beer. Used Guinness since we mostly always have this beer. Looked at many ideas and photos even in Japan for how it is normally served and picked fries instead of noodles. Made simple butter saute of carrots and brussel sprouts with sherry for sweetness to serve together. Fries certainly go very well with this rich stew broth. Photo added.

  • stef on November 04, 2018

    I have made beef carbonnade from another cookbook. It doesn't compare to this one. The sauce is a very rich brown with a sweet and sour taste. The cider vinegar and brown sugar does it. The caramelized onions completely disintegrated. Left my meat chunks on the larger size. It was ready in 2 1/2 hrs. A repeat.

  • averythingcooks on December 30, 2018

    I have made at least 2 other versions of this style of stew......husband liked but certainly didn't rave about either. However, this one we both loved! Others have sometimes been.....gummy, but this produced a beautiful silky full flavored sauce and tender beef. I stayed true to the original with no extra veg but I did use Newcastle brown ale (always a can in the fridge waiting for many recipes....add this one to that list). I served it over wide egg noodles and it is a DEFINITE make again!

  • anya_sf on July 22, 2021

    I'd made the chockful of veggies version before; this time made the plain version. Same as before, I browned the beef unfloured and added all the flour to the onions. Guinness stout worked well. Served over mashed potatoes. There was a ton of gravy and I did end up stirring in some frozen peas at the end. Super yummy.

  • ellwell on October 29, 2023

    This smelled divine as it was cooking. I added carrots to the stew. It was a good solid beef stew and we liked it over egg noodles.

• Pasta with shrimp, squash, lemon and lots of herbs

  • MollyB on October 10, 2020

    Very good but a bit too lemony for my taste. I liked the flavor combination, but I’d cut the lemon juice back to just a tablespoon or two at the end.

  • julesamomof2 on June 19, 2019

    This looked yummy, but I could not in good conscience use an entire (!) 1/2 cup of olive oil in this dish and consider it 'clean'. So instead of frying the squash, I threw them into the pot with the pasta ( I used whole wheat ). I did sautée the shrimp in a tiny bit of oil, and I added the lemon to taste and it turned out great!

  • ksg518 on August 19, 2020

    I love this recipe although I do cut the olive oil back to about 1/3 cup. Adding the previously zested lemons to the pasta water is a genius idea that infuses the pasta itself with a lemony flavor.

  • bwhip on October 23, 2018

    Delicious, and easy to put together. Very fresh and light, and really lemony. Did I mention that it’s really lemony?

  • heidimia on July 11, 2020

    The recipe was quick and easy. We used farfalle pasta, the zest of 2 lemons (not all 3) and didn't add the lemon juice at the end. I also sautéed chopped garlic with the zucchini. Will make again!

• Savory bread pudding

  • MollyB on March 11, 2019

    This was great! It was the perfect comfort food on a cold and snowy day. I hadn't made a bread pudding in a water bath before, and it had a nicer texture than other bread puddings I've made. I made it with the optional pancetta, and I would definitely use it again. Reheated leftovers were quite good.

• Cornmeal-buttermilk loaf cake with berries

  • MollyB on January 23, 2019

    Very nice, simple cake that was quick to put together. I really liked the addition of cornmeal. My cake sank a little in the middle (but we had no problem finishing it); I live at 5000 ft and did not make high altitude adjustments, but I think it would be worth doing if you're making the recipe at a higher altitude.

  • twoyolks on April 28, 2020

    I made this to use up some blueberries before they went bad and it was a great usage of the blueberries. The cake was really nice.

  • stockholm28 on September 23, 2019

    I used finely ground white cornmeal, frozen raspberries, and reduced the sugar by 25% to 150 grams (mainly because I was almost out of sugar). I baked this in an 8 inch pyrex loaf pan and that was also fine (although I needed to bake it an additional 5 minutes). I liked this with the reduced sugar and would probably make it again that way. I think it could have handled a few more berries.

  • inflytur on August 18, 2019

    The batter isn’t heavy enough to hold up plump blueberries. Be sure to dust the berries with flour after rinsing before they are completely dry.

• Dark chocolate pudding

  • MollyB on October 29, 2018

    Great chocolate pudding recipe, but probably better for the adult crowd than for kids. My husband and I loved it, but my 7-yr-old wasn't a huge fan since it leans toward the not-so-sweet side of chocolate desserts. He only ate the bites with the chocolate crunch topping (which I highly recommend making to go with the pudding).

• Chocolate crunch

  • MollyB on October 29, 2018

    This stuff is great! I made it to go with the chocolate pudding recipe in the book, and they were the perfect accompaniment. I gave them a couple of extra minutes in the oven since they still seemed really soft, but they crisped up as they cooled. We've also had them over ice cream and were equally good there.

• Chicken and chopped salad Milanese style

  • DKennedy on December 04, 2019

    Made the chix part of this recipe only. Solid recipe. Easy. Quick week night dinner.

  • stef on November 25, 2018

    Made the chicken only. Worked with panko. This is a very quick method of breading. My cutlets took longer than 3 minutes on each side. I guess you have to pound them thinner. Served with her maple syrup bacon Brussels sprouts in this book and a balsamic arugula salad.

• Lettuce soup

  • DKennedy on November 20, 2019

    Made this for our progressive dinner. Doubled. Very nice flavor, clean and satisfying. Topped with breadcrumbs and parm, drizzled with olive oil and lemon. I agree, seared shrimp or scallops would be excellent on this soup!

• Stuffed cabbage

  • TippyCanoe on December 24, 2021

    These were so good. Will now use them as my go-to recipe for cabbage rolls. Even the doubting teen had thirds!

  • chefmichael on January 11, 2022

    Good recipe but in the wrong book. Should be in Everyweekend Dorie because it's a massive effort to prep and assemble. Savoy cabbage was much easier for me. First head of napa I bought was so fibrous and thick that I could not peel off leaves in one piece for blanching. Looked at other recipes that guide you to blanch/boil the whole cabbage head a couple minutes at a time and then remove the softened outer leaves and report. I'm not sure the extra "layer" of onion/apple adds anything to the completed dish after the whole thing braises for 3 hours at 350. Next time I'd just add some apple and onion to the tomatoes and call it good enough.

  • Dewnie on December 22, 2018

    Delicious!.....will definitely repeat...followed recipe as written.

• Tomato and peach panzanella

  • TrishaCP on August 03, 2020

    This was very tasty. I liked what the lemon zest brought to the table, but I only added a few squeezes of lemon juice and that was plenty to my tastes.

  • KarinaFrancis on January 04, 2023

    A delicious twist on a panzanella, I used nectarines and they were a nice touch, another day and they might have been a bit sweeter. One to repeat

  • Zosia on August 30, 2019

    Beautiful salad that everyone enjoyed. The author encourages you to make it to taste so I added extra peaches and omitted the lemon juice (ie sweeter and less acidic). Needless to say, this salad only works with fruits that are at their peak.

• Summer vegetable tian

  • blintz on August 22, 2021

    Great way to use tomatoes, eggplants and zukes before the Henri hurricane. I didn't weigh anything this time, so the proportions were off and it didn''t matter. Very forgiving. I added more herbs than called for and quite an assortment, and I'll add even more the next time. Served it with lamb kabobs and barley pilaf.

  • Shannoncooks17 on August 22, 2019

    This was wonderful and great for using our garden veggies! I didn't add as much olive oil as it said and I should have. Will make again!

  • Rradishes on January 27, 2019

    Wow. I was skeptical at first and thought the dish would be too bland: all it is is veggies, salt, and olive oil. But I was generous on both salt and oil and the result is an instant favorite. The veggies end up super flavorful, jammy, caramelized. Will be making this over and over again. Super easy to put together too!

  • averythingcooks on July 21, 2021

    I am going to have to try this again. I did sub potatoes for the eggplant (which in fact were delicious in the final dish) but I think the main problems were....too much oil (I did measure using closer to the lower amt given) and the onions were not nearly cooked enough for our liking (mostly pale and limp). I will say the tomatoes were also really good but I have made Barefoot Contessa's version often (with a layer of caramelized onions on the bottom) and we certainly prefer that version.

  • PQPantry on July 17, 2019

    Delicious, attractive, tasty. Great way to use up all of the garden zucchini. Will make this often. Great for entertaining as a healthy side or appetizer with crusty bread.

• My newest gougères

  • chefmichael on January 09, 2019

    Think we prefer the earlier gougere version. Despite the intro that describes these as sturdier given the change in eggs, ours while appearing well browned and puffy were a bit more squishy and less airy in the middle. Maybe I didn’t dry out the dough enough before dropping them into rounds but I sure had it in the pan for a solid 2-3 minutes it seemed trying to make sure.

  • twoyolks on January 01, 2019

    These were pretty tasty but aren't my favorite gougeres. The flavor was just a little too cheese heavy without anything to lighten it. I did enjoy the Dijon mustard in it. I omitted the walnuts.

  • stef on December 24, 2018

    These were so fast and easy to put together. Not sure if walnuts add anything to them. Maybe I chopped the walnuts too finely. On first bite they tasted salty. I will cut the salt a bit next time.

  • Mlr5 on April 07, 2021

    Hmmm. Never made gougeres before and I’m not entirely sure I love them based on these. But to be fair, I used a cheddar cheese (it’s what I had) and that may have swayed my opinion. Even my 2 bread loving kids didn’t want to finish one.

• Carrot-and-mustard rillettes

  • chefmichael on December 19, 2018

    Absolutely adored this. It’s now on the Christmas menu. The first time you make it - please make it as written before you fiddle with it. As written it is easy to execute and the flavors blend wonderfully and the textures are perfect.

  • jenmacgregor18 on February 25, 2023

    This really works. An excellent combination of flavors. I subbed for what I had on hand: Gruyere for Comte, fennel for caraway, and regular yogurt instead of Greek.

  • Zosia on November 05, 2018

    Loved the flavours in this: the sweet carrots and rich, nutty cheese were great foils for the sharp mustard

  • lean1 on February 28, 2023

    I have never made these before but I love mustard so I made them on a snowy day. I used 1/2 of everything and they are very tasty treats. I used ground anise in place of the caraway seeds. And used whole wheat bread toasted as a base. Will make this often.

• Bourbon-roasted pork loin

  • chefmichael on January 13, 2019

    Turned out quite good. I’m wary of pork loin roasts (dry) and my local butcher couldn’t get me one in time so Whole Foods it was. The rub was more like a marinade so I let it soak in a ziplock to keep everything close. I also trussed the pork to keep a nice rounder shape. Not much in the way of pan juices but the apples and onions were delicious. They just became quite thick together. Would definitely make again.

  • southerncooker on November 18, 2018

    This was delicious. I know she says in the book not to use the good bourbon but all I had was Woodford Reserve so that's what I used. I marinated for about 8 hours in fridge. Loved the apples and onions with the pork.

  • stef on December 02, 2018

    Yes it's delicious. Roasted pork loin to 135f. The onions and apples caramelized beautifully. A repeat.

  • anya_sf on December 19, 2021

    Lacking bourbon, I used Scotch and marinated the pork 7 hrs. Although I removed the pork from the fridge 30 min before cooking, it wasn't done after 55 min, and wasn't very brown on top, but the onions and apples were done and the liquid had evaporated, so I removed the pork to a sheet pan to roast for 15 more min. Unfortunately, despite being slightly pink still (and I did let the meat rest), the pork was a bit dry - no idea why - it was good quality meat and I checked my thermometer for accuracy. Nevertheless, the sauce was fantastic and overall we loved this. My son said it was the best meal I'd made all year.

  • KathyCookinginSeattle on July 26, 2022

    This was absolutely delicious! I even had seconds and I don't usually like pork very much. I made a 2lb roast for the 2 of us and still had leftovers. If making a 3lb roast like the recipe calls for, I would increase the apple and onion by one piece each and increase the marinade by 1/3. Would definitely make this again.

  • ellwell on October 29, 2023

    We liked the flavors of this and it was very easy to make. It would be a great weeknight family meal. If I made it again I would double the amount of apples and onions.

• Herb-butter chicken

  • southerncooker on November 08, 2018

    My first recipe from Everyday Dorie. So moist and delicious. My chicken was almost 6 1/2 pounds but was the smallest one I could find at my local market. I cooked for about an hour and half and it turned out perfect. My family and I almost devoured it.

  • Rradishes on January 22, 2019

    The chicken came out nice and flavorful, but not sure if the butter really added that much. Tasted pretty similar to my usual roasted chicken. I do like the idea of roasting some bread in the same pot, that's genius.

• Pimento cheese

  • southerncooker on November 13, 2018

    Very good version of pimento cheese. I've made many different pimento cheese recipes and always use Dukes mayonnaise. I was afraid 3 tablespoons of mayo would make it to dry and it was a little but still a great pimento cheese.

  • dmass on April 07, 2019

    Delicious and addictive. I can’t go without it for long. Everyone I serve it to loves it.

  • ksg518 on October 25, 2023

    Very good and easy. Perhaps it was the cheese I used but I needed a couple of extra tablespoons of mayo to get it to the right texture.

  • averythingcooks on April 25, 2022

    With no pimentos on hand, I made this with jarred grilled piquillo peppers and it certainly came out redder than in the picture. It is really good room temp on crackers and also spread on toasted English muffins and then run under the broiler. We will have no trouble finishing this stuff and I will make it again for sure. :)

• Bean and tortilla soup

  • southerncooker on December 11, 2018

    I used a yellow pepper instead of red. I did use about half of the chipotle along with the adobo sauce and 1/4 of a large jalapeno. Wasn't very spicy but still good. I also used canned cannellini beans instead of the other beans she suggested and chicken broth for the liquid. I stirred my beans into the pot at the end instead of into the bowls since I was the only one eating and wanted the beans to be in the leftovers. Daughter and her family were supposed to eat with us but couldn't get up our hill because of all the leftover snow. I'll give her some of the leftovers. The toppings are delicious on this soup. I used Monterey Jack cheese, sour cream, tortilla chips, diced avocado, and some raw onion and pepper. I had a lime and forgot to squeeze on some of the juice.

  • Zosia on November 03, 2020

    This soup was a great way to use things from my freezer: turkey stock made from the (Canadian) Thanksgiving turkey carcass (I included the shredded carcass meat in the soup as well), locally grown tomatoes and black beans and their cooking liquor. I followed the rest of the recipe as written and let family customize their bowls with their choice of add-ins. It made a delicious light meal that everyone enjoyed.

• Ponzu chicken

  • southerncooker on August 28, 2019

    This was a tasty chicken dish. I used the option of garlic chili paste but next time I'll try korean gogugang paste option instead since we really enjoy it and I think it will give it even more flavor. Instead of boneless breasts I used bone in thighs and legs.

  • stockholm28 on March 25, 2019

    This is very quick to make. My chicken breasts were larger than 5 oz, so I split them in half lengthwise. This dish was fine (not particularly exciting). I would make it again if I needed a quick chicken dish that could be made from things I have in the pantry.

  • stef on February 12, 2019

    Very good and quick to make. I would describe it as a spicy lemon chicken. We loved the sauce. A repeat

  • Frogcake on January 30, 2019

    Very tasty! I served it with the yummy sauce, reduced as directed. My chicken marinated overnight. Definitely a repeat recipe. Served with garlic mashed sweet potato and kale salad.

  • anya_sf on March 23, 2020

    Very nice flavor, not spicy at all. I used sambal oelek and marinated the chicken about 6 hours. My (3) chicken breasts were 8 oz each, so required longer cooking time. They weren't super tender, so smaller or flattened breasts may work better. The sauce was delicious - I wanted more.

  • anya_sf on April 09, 2022

    I had 2 larger breasts, which I halved horizontally, so the stated cooking time worked. Marinated 6 hours, which may have been too long as the meat started turning opaque, but the flavor was really delicious. Not spicy at all using 1 tsp chili-garlic sauce - perfect for my son, but for myself I would use a bit more.

  • ChelseaP on June 29, 2021

    Another delicious and easy dinner recipe from this wonderful cookbook.

  • Dewnie on January 04, 2019

    This was sooooo easy and very tasty...I marinated the chicken for about 4 hours and cooked in my air fryer....flavors were mild and liked the little kick from the chili paste....I did not serve with the cooked sauce but will the next time....

  • sdeathe on September 30, 2021

    Really delicious and quick to prepare. I marinated the chicken for a few hours and made extra for leftovers. I like the fact that it browns nicely and, due to the non-stick pan and very little oil, doesn't make a huge mess. A keeper. I think this chicken would work well as picnic fare.

• Blueberry-buttermilk bundt cake

  • southerncooker on June 29, 2019

    My almost 3 year grandson helped me make this for my birthday cake. He insisted we taste it yesterday as soon as it was cool enough. It was delicious. I had another small piece this morning with coffee for breakfast. Dorie is right even better the next day.

  • Zosia on August 08, 2022

    Nice flavour and texture. A little on the small side for a bundt cake.

  • Lepa on May 25, 2019

    This cake was moist and it tasted like blueberries but I didn't love it. The flavors were very plain- too plain for me. If I made this again I would probably increase the lemon. The cake was done in 55 minutes.

  • bwhip on November 09, 2018

    This cake is wonderful. Lovely flavor and texture. Light, simple, and very tasty. Recipe calls for it to bake for 55 to 60 minutes, but I checked it at 45 and it was done. This will be a regular for us in blueberry season.

• Maple-syrup-and-mustard Brussels sprouts

  • southerncooker on November 23, 2018

    Made this as a Thanksgiving side. I chose the option to substitute balsamic vinegar for the maple syrup. While it was good I think next time I'd do half maple and half balsamic as it was a little tart. Hubby loved them though. I steamed the sprouts in the instant pot before continuing with the recipe and cooked them a little more than I meant to but they were still good.

  • twoyolks on February 01, 2019

    I found these to be okay. They definitely were not good enough for the amount of steps required to make them. I didn't feel that the maple syrup or the mustard really provided much flavor to the Brussels sprouts and the bacon just seemed too much.

  • KarinaFrancis on June 03, 2020

    I played around with the method by roasting them for 20 mins then tossing them with the bacon and dressing and I liked the result. It’s a great combination of flavours and worth a repeat.

  • Zosia on November 25, 2018

    Loved the flavours in this. I served them over a kale salad dressed with a sharp vinaigrette as suggested as our main and would do so again. If I were to serve it as a side, I would use only half the bacon to lighten it a little. Also, my sprouts were done after only 6 minutes of steaming. Since they were cooked again, albeit briefly, I would have liked to have caught them when they just under....I'll try 5 minutes next time.

  • stef on November 18, 2018

    This was a delicious recipe. I used maple syrup and the cider vinegar isn't to be missed. It just gives it that touch of acidity. Will make it to go with Christmas dinner.

  • Londonyankee on February 06, 2019

    I didn’t follow the recipe exactly, but I loved the flavor. I don’t normally use Dijon for Brussels sprouts, but it worked well. I just roasted them in the sauce, without bacon because I didn’t have any. Will definitely make again.

  • Frogcake on December 25, 2018

    This was on my Christmas menu. Absolutely delicious. I didn’t hold back on the bacon. A touch of vinegar really brought all of the flavours together.

  • anya_sf on March 19, 2020

    We had these as a side with sausages, so I only used 2 slices of bacon. I might use the full amount of bacon if this was a main dish, but in that case I'd double everything else anyway. I loved these (with the smaller amount of bacon) and didn't add cider vinegar, but maybe would try it next time.

• Sweet and smoky roasted carrots

  • bernalgirl on February 03, 2023

    An easy and addictive treatment for roasted carrots. I didn’t drizzle so much as toss and I’m glad I did, the coverage ensured charred bits over a judiciously sweet and spicy flavor that had us reaching into the pan to finish them off. I used date syrup instead of honey so mine were probably less sweet than the original, which works for my family. I also added half circles of honeynut squash, which also worked. And the yogurt is a beautiful touch, to which I added chopped cilantro that needed using.

  • anya_sf on July 06, 2021

    Delicious way to prepare carrots and nice that they can be made ahead. Even with half the cayenne, there was a little too much heat for my son, but my "sweet" smoked paprika does have a slight kick.

  • ChelseaP on June 29, 2021

    A real favourite! I could eat the entire batch of carrots on their own. I always make the Sweet and smoky mayo as well when making this recipe - and often dip the carrots in it!

  • Babycarrot on August 21, 2023

    This recipe really does bring the natural sweetness out from the carrots. In the future I might scale back on the honey just a bit because depending on how sweet the carrots are this may be just a tad too sweet for me. I tried this first at room temp and I think I prefer it that way. I’ll be sure to try the sweet and smoky mayo soon. This would be a perfect Thanksgiving side dish. A commenter on Facebook suggested adding dukkah which I think would give it delicious crunch.

• Ginger fried rice

  • bernalgirl on February 21, 2021

    I was curious about the gochujang-honey-ponzu combination but no one in our family liked this as much as my usual fried rice, guided by Kylie Kwong’s Simple Chinese Cooking. I cut the honey in half, but next time I’d omit it entirely in favor of a sprinkle of sugar with the aromatics.

  • Zosia on January 05, 2019

    We really liked this. I followed the recipe as written but added tofu (optional ingredient) roasted in the same ponzu-gochujang mixture that flavoured the rice instead of uncooked. The trick of adding a little water to "unstick" the rice worked well. I'll definitely make this again.

  • stef on November 28, 2018

    This is sort of a dish you make with whatever veggie is in fridge. I used bok choy, red pepper, carrots, onion and garlic and shrimp. No problem finding ponzu at Chinese supermarket. The flavour was really nice and spicy but beware rice stuck to pan and Dorie wrote it probably will. It doesn't take long to come together as long as everything is chopped before hand. A repeat

  • Lepa on December 22, 2018

    My family liked this. I put two tablespoons of ginger in because we like it. I also added tofu. Otherwise, I followed the recipe as written but I will note that it took much longer to char the veggies than the recipe suggests- more like 15 minutes!

  • Frogcake on December 26, 2018

    I used three heaping tablespoons of finely chopped ginger and had no regrets. Also used all chopped Napa cabbage and no bok Choy as I didn’t have any of the latter. Otherwise, I followed the recipe. I used more oil than I care to admit but the veg and crunchy rice bits were divine - just kept scraping it off the fry pan. My family loved this recipe. I should have made more because they were squabbling over the last spoonful.

• Flognarde with plums

  • bernalgirl on November 11, 2020

    A delicious and easy dessert. I used the last of the plums, homemade cherry brandy, and quatre epices in place of allspice, and would make it this way again.

• Potato chowder lots of ways

  • bernalgirl on September 01, 2020

    Great basis for adaptation, use of multiple alliums adds depth. Great with corn and salmon

• Western frittata

  • bernalgirl on April 18, 2022

    Excellent flavor, I agree that this is even better than the omelette I loved as a kid. I included green pepper, a whole, seeded jalapeño, and generous teaspoon of Pepper Plant hot sauce (mild but flavorful). I also doubled the chile powder and added some diced deli turkey breast that needed using. Using a 10-inch pan, it was perfectly cooked after 10 minutes in the oven.

  • Zosia on November 01, 2018

    With this classic combination of ingredients, I had no doubt that the flavour of this would be good, and it was. There was a fairly high proportion of vegetables to eggs, usually a good thing as far as I'm concerned, but they exuded quite a bit of liquid so the frittata wasn't just moist, it was a little wet. I served it warm; perhaps at room temperature it would have been drier. Also, family thought it needed more cheese. It served 4 as a light supper with a salad.

  • gillsil on December 12, 2018

    I halved the recipe and made a delicious and extremely quick and easy lunch for husband and myself - he pronounced it “yummy”and “very nice”. I subbed half a red chilli for the jalapeño, added a minced clove of garlic and kept the sriracha on the side rather than adding it to the eggs - I might try adding some to the eggs next time. The 8 mins plus 3 more in the oven was perfect for how I like my eggs.

  • averythingcooks on August 14, 2019

    This was a delicious quick dinner tonight......as much as I make changes based on fridge contents, personal tastes etc this was pretty much made as written with the addition of a handful of ham (as suggested) and an additional handful of broccoli florets. Re: the eggs - 2 minutes on the stove top, 8 minutes at 350 and a quick blast under the broiler was perfect. I guess full disclosure means admitting that I used a bit more cheese - but we just ate a lovely dinner with toasted English muffins.

  • sdutton on January 03, 2019

    This was simple, quick and delicious. I happened to have some freshly grated Parmigiano-Reggiano on hand (about 1/3 cup) so I added it to the egg mixture. I topped it off with more grated cheese, cherry tomatoes cut in half and fresh thyme sprigs before baking it. This will replace the similar but not as good Denver Omelette recipe I have been making for years.

• Lightning-fast tahini pork

  • bernalgirl on October 13, 2021

    When I tasted this I was sure that my family was going to be neutral to negative but they LOVED it. My teen commented that the vinegar in the sauce was perfect with the pork. It really is a lightning fast entree. I served this with Julia Turshen’s roasted red cabbage pilaf, pan-seared shishito peppers, and a tomato salad.

  • stef on November 12, 2019

    This is a quick dish to make. You really have to watch not to overcook the pork. We liked the sauce and will make it again.

  • sarahwitt3 on November 14, 2018

    Very acidic, next time I will reduce the lemon to 1/2 and the vinegar to 1 TBL. Reduced the honey by 1 TBL. Quick and easy, will repeat again with the mods on a weeknight. Served with roasted sweet potato/mushroom/pepper medley over a bed of spinach and the flavors were quite complementary.

  • averythingcooks on May 21, 2021

    We really liked this quick treatment for pork tenderloin. I have a spice blend called "Inferno Peri Peri" which was a great sub for the harissa powder...I would add even more next time to up the heat. With our quinoa & veg salad prepared early and waiting, this was a great choice for a quick and tasty main dish.

  • anya_sf on October 08, 2019

    Very tasty and super quick. I cut the pork into smaller chunks and it was still pink in the center, so I'd cook larger chunks longer. Using the full 2 Tbsp honey, the sweetness was nicely balanced by the acid, although I recommend tasting the sauce prior to adding the rest of the lemon juice and adjusting to taste. My family really enjoyed this; three people had no trouble eating all of it. We had it with Swiss chard and freekeh pilaf.

  • ellwell on February 20, 2023

    This was pretty good. I cut my pork a little larger and it seems over-cooked after about 4-5 minutes although still pink in the center. It was good for a quick meal but won’t go in the regular rotation.

• Drop-biscuit peach cobbler

  • twoyolks on July 30, 2020

    This was a fine dessert but there are other peach desserts I like much better.

  • stockholm28 on September 23, 2019

    I loved this dessert. This is really all about the fruit and it is so easy. I usually make a cobbler where you cook the peaches and make the topping with butter. This was so much simpler. The only downside is that you need both cream and buttermilk, two ingredients that I don’t regularly have in the fridge.

  • Zosia on August 30, 2021

    Very good cobbler with lots of fruit and an easy-to-make cream biscuit topping. I added the optional lemon juice to the fruit and added the zest to the biscuit topping (as well as a splash of vanilla).

• Fresh-off-the-cob corn chowder

  • Shannoncooks17 on September 08, 2019

    This has fabulous flavor and was a great way to use our fresh corn! My chowder did not look anything like Dorie's beautiful photo in the book but the flavors were wonderful and others asked for the recipe. Will make again and again. It is just a great comforting chowder to enjoy! Made as the recipe called and as another mentioned it was more liquid like than thick.

  • stef on August 25, 2023

    Second time making this chowder. This time it was more liquidy. Next time will reduce amount of water. The corn broth is delicious though. We had garlic bread with it.

  • lou_weez on July 29, 2021

    This was delicious. I took note of others comments and reduced the stock to 1L and pureed all the potatoes into the soup. The end result was perfect - thick and creamy chowder.

  • averythingcooks on May 05, 2019

    Fresh corn needing to be used up triggered this dinner choice. I like the idea of doing the same veg in 2 rounds, pureeing the first round in the corn cob infused broth and then adding round 2 after they were sautéed in bacon fat (but to my dismay I totally forgot to add the wine here - arrgghh). My issue was the amount of broth. Perhaps my cobs were much smaller than Dorie's, but my soup was very liquid even after an attempt to simmer for thickness. So I added a few handfuls of frozen corn, some chopped up peppadew peppers and a big handful of chopped ham. The end result was a lovely bowl of chowder - but I will cut back on the broth next time.

  • anya_sf on August 27, 2023

    This review is not quite fair since I ignored Dorie's fiddly instructions and made the soup a more traditional way: cook bacon and remove to plate; saute vegetables and deglaze with wine; add potatoes, water, etc. and simmer; remove cobs and hard herb bits; partially puree with an immersion blender. The resulting soup was certainly not as elegant as Dorie's version, but my family didn't mind. I did not find the soup to be too thin, but that may be because I pureed more of the soup. Instead of half-and-half, I stirred in sour cream at the end (what I had), along with the bacon, plus chopped basil and chives, and really liked it.

  • jay.moe on September 25, 2022

    Half a batch was perfect for two people. I opted to omit the optional fennel and didn't miss it in the final product. Subbed chicken stock for the bouillon base as that is what I had on hand. Cooking everything together in one batch, rather than sautéing additional potatoes and corn, then pureeing only half of the soup, was a quicker way to get dinner on the table. However, I imagine following the recipe instructions would have produced a more flavorful, fresh chowder. The chowder had a very herby flavor, which I liked, from the rosemary, thyme and bay leaf. Although I would have liked the flavor of wine in the chowder, I opted not to open a bottle for such a small amount. The chowder was good served with crusty bread.

  • Sleeth on June 25, 2022

    A stalk of fresh fennel was an optional ingredient in this recipe, but the addition of fennel gave a weird note to the taste. I recommend leaving it out. Overall, the chowder was good, but I think I will search for other recipes now that it is fresh corn season.

• Galette dough

  • Shannoncooks17 on April 07, 2020

    This is great. Made for the Mushroom and Bacon Galette in the same book. This would work well for a pot pie too!

  • Zosia on November 13, 2018

    This recipe also appears in Baking Chez Moi and I have made it many times. It comes together quickly in a food processor and always turns out well. I reduce the sugar to 1 tbsp for savoury galette fillings.

  • stef on January 18, 2019

    This recipe is great. Always works. I increased it a bit because I needed more dough and it worked great. It's a rich pastry

  • averythingcooks on September 04, 2023

    I've made her savory recipe from Baking with Dorie (where you alter the sugar/salt ratio) but this is the basic sweet dough version that I made to use with her caramelized onion galette. Again, I needed extra water but I added it much more slowly this time (using 1 tbsp) stopping before it really looked like dough BUT it did hold together when squeezed. This is a very reliable recipe and I do like the step of rolling what you need b/w parchment right away and then chilling - a great make ahead step.

  • anya_sf on September 16, 2020

    I needed to add an extra tablespoon of water, but otherwise the dough turned out great. Like Zosia, I would reduce the sugar to 1 Tbsp for savory galettes. I find it easier to roll the dough on a floured surface rather than between parchment paper.

• Subtly spicy, softly hot, slightly sweet beef stew

  • mrsmadam on February 05, 2022

    I spaced this over two days, marinating one day and finishing up two days later so I didn’t find it daunting. Finishing up on one of the coldest days yet this year was comforting and the house smelled incredible. I couldn’t find fresh cranberries but made it as written otherwise. Using one pound of chuck stew meat I reduced everything else appropriately. I’m anxious to try it again with the cranberries and different cuts of meat as suggested by Dorie. Served with egg noodles. Leftovers will land on firm, sautéed polenta. SO was very impressed with it as well - always a big plus.

  • lhkelsey on December 11, 2018

    This is maybe the best thing I have ever made. So delicious!! I added sliced mushrooms in the last 30 minutes of cooking. Amazing!!

  • stef on January 18, 2019

    A delicious meal. I used frozen cranberries waited till they popped and then added the garlic and ginger. No anise star but grounded some seeds. I put the dutch oven in the stove at 300f and meat was nice and tender in 2 hrs. Sauce looked a bit thin so I dissolved 2 tbs of cornstarch in a bit of sauce. Yes it's a bit of a pain taking the meat in and out. Repeat

  • lizbot2000 on October 28, 2018

    A bit of a pain to make, but it was really really good.

  • averythingcooks on December 02, 2019

    So.....this was (as expected) very good but......here is the thing. It was very time consuming (which normally does not put me off a weekend recipe) but I seemed to be removing / straining as much as I was adding. ALSO, I make a beautiful red wine based, slow braised beef stew where the vegetables DON'T get strained away at the end (even after being in the oven for 2 - 3 hours) and in fact are an integral part of the completed product. Yes - there are things that had to come out (cinnamon stick, star anise etc) but cheesecloth or a small muslin bag solves that. But when I was left with just beef and sauce, I decided to add oven roasted carrots with chopped roasted red pepper and some peas. We did like it over egg noodles and it had a lovely, warm flavour (the title does do it justice) BUT we both decided that it is probably not worth making it in place of a traditional beef stew.

  • anya_sf on February 25, 2022

    I marinated the beef 24 hrs, then cooked the stew, separated/strained and chilled it overnight, then reheated. Like averythingcooks, I've made plenty of stews where the vegetables were not removed, so I tasted a carrot, decided it was still flavorful, and saved those along with the meat (strained out all the rest). If I were going to strain out the carrots, I certainly would not use so many. I thickened the sauce with flour upon reheating, as I prefer it thicker. I made the gremolata ahead of time and then stupidly forgot to serve it, so while the stew had good depth of flavor, it didn't seem that different from other stews. My gochujang was mild and just provided subtle heat. Hubby used the gremolata on the leftovers and thought it really elevated the stew.

• Salmon burgers

  • Yildiz100 on September 25, 2019

    Very nice, though I needed to cook mine a bit longer than directed to get them firm enough to flip, fortunately I like my fish a bit more well done. I had 380 grams of salmon, just over a half recipe, and it made 4 burgers.

  • mondraussie on August 24, 2020

    Yes, lovely flavours but they completely fell apart in a non-stick frying pan after chilling them for 2 hours which was the recommended minimum time. I think they could do with a little less moisture, or maybe some breadcrumbs to hold them together.

  • julesamomof2 on September 25, 2019

    We loved these burgers--they were light, with the herbs, yogurt, and capers complementing the salmon nicely. I didn't have the 8 or whatever hours she suggests to chill the burger mixture so I went for it after an hour and unfortunately my burgers barely stayed together and pretty much fell apart on the way to the bun. I measured my yogurt carefully, thinking too much moisture would be an issue, so next time I'll make sure to chill thoroughly and I'll probably cut back on the moisture as well. I will definitely make these again.

  • Zosia on October 26, 2018

    Tangy and bright tasting. They were so flavourful, we didn't think they needed any topping.

  • stef on October 30, 2020

    The salmon burgers were delicious but I must confess I added about a third of a cup of panko crumbs. That really kept the burger together. Very nicely seasoned.

  • lou_weez on July 26, 2021

    Great taste but unfortunately most of mine fell apart. Served it alongside the basta potato salad from the same book.

• Tomato tart with mustard and ricotta

  • mondraussie on August 22, 2020

    Nice flavours and easy to make, but I found it a bit watery, in spite of patting dry the tomatoes and squeezing excess moisture out of the ricotta as suggested in the recipe. Perhaps it was the brand of ricotta I was using? Or the type of tomato? Will definitely try again however.

• Pasta with sardines, fennel and pine nuts

  • mondraussie on January 19, 2019

    nice variation - swap out sardines for smoked salmon. Skip the tomatoes. Another variation - swap out sardines for tinned tuna.

• Miso-maple-jammed sweet potatoes

  • KarinaFrancis on April 15, 2020

    We did not enjoy this at all. I was excited at the miso jam but it just didn’t deliver.

  • Rradishes on January 22, 2019

    The jam was good, but the miso I used must have been a lot more pungent. Next time I will use less. Also this "jam" would be good on roasted carrots.

  • Londonyankee on February 06, 2019

    These were so good! Served it with the miso salmon. Will definitely make again. Would be good for a dinner party, too.

• Portuguese-style cod and beans en papillote

  • susankay on April 29, 2023

    Easy and delicious. Suitable for company.

  • Zosia on November 05, 2018

    Simple but very flavourful. It was an excellent choice for a busy weeknight as the parcels were assembled well in advance, had a very quick cook time and there was virtually no clean-up. I served this with good crusty bread to sop up the delicious sauce (and steamed broccoli).

  • anya_sf on July 31, 2021

    I used cranberry beans as I had them on hand, and extra tomato. This was easy to make and very good. I roasted zucchini on the side and ended up mixing that into the flavorful broth, which I mopped up with toasted crusty bread.

  • stepharama1 on December 14, 2022

    Made this with chickpeas and it's sensational!

• Lower-East-Side brunch tart

  • kayanelson on July 06, 2020

    I made this for friends and one of them really didn't like the flavor combinations. I used a smoked wild salmon so it was a pretty strong flavor. My capers also were pretty strong. I might not have chopped them enough. I may make again but add different ingredients.

  • inflytur on April 20, 2023

    Definitely a keeper. I might add more salmon. Used small 9” tart pan and it fit perfectly. Soaked sliced onion in cold water to reduce the resulting heartburn.

  • anya_sf on January 16, 2020

    I made the tart shell a few days ahead and froze it, then used it straight from the freezer. The filled tart took an extra 5 minutes to bake. We enjoyed this lovely tart for dinner; three of us finished it all. The smoked salmon flavor wasn't super strong - I wouldn't hesitate to add a bit more if I had it.

• Black bean-chipotle dip

  • julesamomof2 on February 06, 2020

    This was a decent enough, and actually less spicy, alternative to salsa. We like it fine, but probably won't rush to make it again. I might like it better served warm with some cheese on top.

  • lean1 on November 07, 2022

    so easy in the Cuisinart

• Cowboy caviar salad or side

  • julesamomof2 on January 01, 2019

    Nice change from plain pico de gallo. My printing of this book has corn in the picture, but no corn mentioned in the recipe. I'm guessing this is a mistake and it was fine without it. Served with tortilla chips.

  • pattig on May 07, 2019

    I have made this for years to great reviews. Mine has corn kernels in it--as does the photo in Dorie's cookbook, but not the recipe??. Anyway, we use it as a dip with corn chips or as a salad when I add chopped cabbage. Delish either way!

• Green-as-spring soup

  • Zosia on May 27, 2019

    Very nice soup - light but with lots of flavour.

  • Lsblackburn1 on June 26, 2019

    First recipe from this book that I can call a hit! Very tasty, especially with the yogurt and basil on top.

• Gingered-turkey meatball soup

  • Zosia on November 09, 2018

    Delicious light, yet filling soup. The turkey meatballs were exceptional - moist and very flavourful - and the broth was greatly enhanced by the soy sauce, vinegar, sesame oil etc added at serving time. My vegetables of choice were carrots and bok choy and I used the recommended substitute of basil for coriander.

  • Rradishes on February 06, 2019

    This was just ok for me. Ginger flavor in meatballs really comes in, but without suggested toppings it's sort of just meh

• Spring chowder

  • Zosia on March 30, 2019

    Wonderful soup for transitioning into spring. It was heartier than the potato-leek soup I make regularly but with a pop of freshness from the green vegetable. I used sugar snap peas, one of the suggested variations.

• French-Asian salmon rillettes

  • Zosia on January 06, 2019

    I had about 100g leftover roasted salmon that had been baked with a Thai-inspired glaze and hoped that it would work in this variation of rillettes. It did. It was delicious! I made a half recipe and replaced the butter with extra mayonnaise.

• Oven-charred tomato-stuffed peppers

  • Zosia on July 04, 2019

    The flavour was very good but the breadcrumbs did too good a job of absorbing the liquid. I served them with bread to sop up the juices and there weren't any! I omitted the lemon slices from the filling and just served wedges on the side.

  • MissKoo on July 07, 2023

    Doubled recipe and served these at room temperature for a small-plates wine tasting gathering. As Zosia noted, the bread crumbs (I used Panko) absorbs a lot of liquid. Did not add ricotta as there were many cheeses included in the meal but think it would have enhanced the dish. Lovely presentation. Rave reviews.

• Shrimp tacos

  • Zosia on November 11, 2018

    This was a hit. The pineapple-peach salsa drew me to this recipe (the other elements seemed fairly standard) and it did not disappoint. It was sweet and tangy and just a little bit hot, though that, along with the heat level of all of the elements, was easily adjusted to taste. I made the fish variation seasoned with Old Bay, and substituted green onions for red in the salsa but otherwise followed the recipes.

• Umami burger

  • Zosia on January 08, 2019

    Excellent moist and flavourful burgers. They didn't have as much of an Asian flavour as I expected based on the ingredients, just a rich meaty flavour, and if you chop the mushrooms a little more finely than suggested, they aren't noticeable. (Child who dislikes the texture of cooked mushrooms had no issue with them in these burgers). I pan-fried them this time but they'll definitely be made again when grilling season starts.

  • Rradishes on August 19, 2022

    The burgers were good, but the mushroom made them very easy to fall apart on the grill. Great flavor though

  • stef on July 27, 2019

    Made a very nice juicy burger. I minced my mushrooms and onion in a mini food processor. Would not use salt because all the ingredients to make the sauce made it a bit too salty for us. It made 5 burgers

  • bwhip on October 25, 2018

    Oh my, thank you Dorie for this wonderful recipe! I made these tonight and they were just awesome. Well, actually I did the prep last night, cooking the mushrooms and onions, forming the patties (we used bison), and tonight I grilled them. So delicious, moist, with a great blend of Asian flavors. We’ll have these again soon.

  • Lsblackburn1 on June 02, 2019

    I probably left my mushrooms too big so these fell apart a bit on the grill, but the flavors were great.

• Chicken and winter squash tagine

  • Zosia on October 28, 2018

    Fabulous. The sauce was richly flavoured, just a little bit tangy and really delicious. I used only chicken thighs, some without skin, and they were done in only 30 minutes in my tagine. Most of the squash was cooked as well apart from the few pieces that were sitting on top. I rearranged things so the uncooked pieces were immersed in the liquid and cooked an additional 15 minutes. Fortunately, the chicken was still moist but I know now to check on things sooner and rearrange if necessary.

  • anya_sf on October 08, 2022

    Super flavorful sauce. I altered the ingredient proportions - 5 boneless, skinless chicken thighs (halved), 1 large butternut squash (cut in chunks) - so there was more squash than meat, but everything was delicious in the sauce. Used sumac and homemade ras el hanout which contained cayenne, so did not add more. Sprinkled with cilantro, served over couscous with almonds and peas.

• House dressing

  • Zosia on December 13, 2018

    I have few recipes that call for white balsamic vinegar so it's nice to find a good basic one like this that will be made often.

  • stef on December 16, 2018

    A nice mild dressing. I didn't have white wine vinegar so used white vermouth.

  • Lepa on January 25, 2020

    I thought this was good and my son loved it. My husband thought it was too sweet. As others have noted, it is a great way to use up the bottle of white balsamic vinegar I bought years ago and never used up.

  • averythingcooks on May 09, 2019

    Very nice! It is great to find another use for a bottle of white balsamic that has been lingering in the cupboard. I added some chopped shallot from the "optional add-ins" list but we also liked it more after I drizzled in some honey for a touch of sweet. This is now on my ever growing "house dressings" list as a keeper.

  • anya_sf on September 16, 2020

    A classic, assertive vinaigrette with lots of options. I used regular balsamic vinegar and added shallots.

• Cornmeal skillet cake

  • Zosia on March 30, 2019

    This is a variation of the cornmeal buttermilk loaf cake (with or without berries) that bakes in half the time in a skillet (only 28 minutes in a 12" pan). My blueberries were exceptionally sweet so I found this to be too sweet but family enjoyed it - good return for the small amount of effort that went into it.

• Cranberry-lemon Eton mess

  • Zosia on November 29, 2018

    Fabulous dessert! It was sweet and tart, creamy and crunchy and not particularly heavy, which is nice at the end of a big meal. I did cheat a little by using homemade cranberry sauce leftover from Thanksgiving and lime curd that I'd made for an upcoming cake. I did make the meringue which, simple though it was, I managed to over bake. It wasn't as pretty but it was still delicious.

• Last-of-the-bunch banana bundt

  • Zosia on April 04, 2022

    Great cake! Mine would have been even better if I hadn't baked it at 375F! I skipped the glaze and reduced the sugar to 370g total.

  • Lepa on April 12, 2019

    This is delicious! I used unsweetened coconut flakes and skipped the icing because I don't like overly sweet cakes.

  • kshell on August 13, 2023

    Good! Had almost no shredded coconut so upped chocolate to 100g. Used an 85% cacao and it was perfect. I don't know that I would have liked this as much with all the sweetened shredded coconut plus a sweeter chocolate.

• Slow-cooker brisket with carrots and sweet potatoes

  • ksg518 on December 16, 2019

    This is a very nice brisket. The photo in the book is clearly a styled version; in reality the carrots and sweet potatoes appear much browner in the final product. I liked the addition of the prunes which added a nice sweet note to the final dish. Consider using a cheesecloth bag for the star anise since otherwise it's impossible to find in the final product to remove.

  • lou_weez on June 08, 2021

    Nice flavours. My husband really enjoyed this, I find the slow-cooker produces food that all looks and pretty much tastes the same. I think this would've been better if I had opted to do the stove-top/oven version.

• Apple custard crisp

  • ksg518 on October 21, 2019

    This tasted fine but the custard had a broken appearance that was a little off-putting. Also it was very strange that the recipe has you make the topping but only uses half of it (we used it all). I'll probably go back to more traditional crisps after this.

  • anya_sf on November 24, 2020

    I loved the custard/crisp combination. Definitely use all the topping. Half the recipe (with a bit more apple) still worked in a shallow 9" pie plate; baking time was the same. I cut the apple pieces smaller though, more like 3/4".

  • cschell2 on November 16, 2020

    I usually make standard apple crisps, but thought I'd try the custard one this fall. It turned out so much better than expected! The custard really is a lovely addition and I will definitely be making it again.

• All-butter pie dough

  • Rradishes on October 12, 2022

    Great crust, used for all thanksgiving pies. Will repeat.

  • inflytur on August 22, 2020

    A very good recipe for novice pie bakers. The instructions are detailed but clear.

• Hot or cold beet-fennel soup

  • stef on January 31, 2019

    I made this soup in my instant pot. First I pressure cooked 4 large beets for 10 minutes. They were still firm but easy to peel. After that followed the recipe. Did the soup for 25 minutes quick release. I found my soup to be very beet intense,couldn't taste the fennel. A bit bland so I added 4 tbls of white balsamic vinegar. This gave it a bit of sparkle. Probably would be nice cold in summer

• Mediterranean shepherd's pie

  • stef on March 11, 2021

    This was comfort food. No sausage but I added mushrooms and some peas and corn. Sprinkled some shredded cheddar on top of the potatoes and broiled. Nicely spiced. A repeat.

  • averythingcooks on November 07, 2022

    This was a definite winner in this house. I cut it in 1/2 for 2 using ground pork + sausage. An aging sweet potato replaced the butternut squash and it got a head start in boiling water to ensure the pieces were soft enough in the finished dish. I also stirred in a small container of olive oil braised grape tomatoes (maybe 12 in total?) from the freezer and I used spinach (as suggested) for the greens. Rave reviews from both of us and an obvious repeat.

  • anya_sf on March 28, 2020

    I used 1 lb ground lamb, no sausage, a little extra squash, and a small bunch of chopped lacinato kale, added during the last 5 minutes of cooking the filling. We loved it.

  • Lsblackburn1 on January 05, 2019

    I was intrigued by all the interesting spices and veg in this, but the results were just kind of “meh” for me. I have shepherds pie recipes that I like better, I’m afraid.

• Pasta with cabbage, winter squash and walnuts

  • Hannaha100 on November 12, 2020

    I liked the idea of this one but then probably threw it off by upping the quantities of pasta without upping the other ingredients. I liked the cranberries but if adding them to pasta again I think I'd hydrate separately and then add them at the end because they sink to the bottom otherwise. I would prepare winter veg like this again because it was tasty (kids didn't like squash but ate cabbage and cranberries) but probably not with pasta as ultimately I think we prefer saucy pastas.

• Cherry clafoutis

  • Lepa on June 16, 2020

    I didn't care for this at all. It was a bit too sweet and the texture of the custard was like wet, slimy rubber. I used star anise for the spice and brandy for the liquor. Overall, I felt this was a waste of precious cherries and I won't make it again.

• Salmon brandade

  • lou_weez on May 28, 2019

    A simple enough fish pie with mash potato that had a lovely smoked salmon flavor. I really enjoyed this dish but the kids not so much. Perhaps using sweet potato would add a sweetness that kids might prefer.

  • anya_sf on June 27, 2020

    Easy and not too time-consuming to make. For the herbs, I used lemon thyme and chives. I prepped it a few hours ahead so it needed an extra 10 minutes in the oven. The bread crumbs didn't really brown and I worried the glass pie plate wasn't broiler safe, so I didn't broil them, but that just affected the appearance of the dish. This is kind of like salmon shepherd's pie - great comfort food. My family loved it. Next time I might mix some peas in with the onions. This only served 4 people in our house.

• Basta pasta potato salad

  • lou_weez on July 26, 2021

    This was nice but definitely not my favourite potato salad (Margaret Fulton still has my heart).

• Butter-poached corn with egg noodles

  • LMK on September 13, 2019

    Perfect end of summer treat. One modification I made was adding some pickled zucchini ribbons which were very nice in the dish. Delicious, quick and easy dinner.

• Pâte brisée

  • inflytur on April 20, 2023

    Add at least an additional tsp of ice water. As Anya_sf noted, I needed to add more liquid which resulted in an overworked dough because I didn’t decide that until after I tried to bring it together and roll it.

  • anya_sf on March 28, 2020

    I had to add extra water for the dough to hold together when pinched. Rolling the dough between sheets of parchment was difficult and resulted in uneven pastry because the dough stuck to the parchment. Once made, the pastry was great, but I wouldn't use the rolling method again.

• Mixed berry pie

  • inflytur on August 22, 2020

    A well written and flexible recipe. If you follow the steps, you can’t go wrong. I like to use KAF Clearjel or tapioca instead of all-purpose flour. Use 4 tablespoons, particularly if using lots of raspberries or blackberries.

• Molasses coffee cake

  • inflytur on February 26, 2020

    A rich, spicy cake. It makes a single layer. Make this the day before as Dorie suggests in her notes. The flavors really develop over time. I would prefer it to be a taller layer. Next time try it in an 8 inch pan.

• Make-it-easy coleslaw dressing

  • averythingcooks on July 20, 2019

    This is a great coleslaw dressing that I currently have stashed in the fridge. I used celery salt in place of Old Bay (as suggested) but discovered too late that I did not have yogurt so in went low fat sour cream - seemed to work taste-wise. I did add the recommended hot sauce as I felt it was maybe a bit too sweet. Lastly, my "own" touch that I always do with coleslaw dressing (& sadly can't remember where I first read it) was to add in a tbsp or so of finely minced red onion.

  • kkmatti on April 22, 2023

    Good and simple. This might be my new go-to basic coleslaw dressing. This was enough dressing to cover a small head of cabbage and some herbs/shallots. I used celery salt in place of Old Bay.

• Quick pickled onions

  • averythingcooks on May 08, 2022

    I needed some quick pickled onions for a taco spread and these did the job. The combo of apple cider vinegar, water, sugar and salt gave them the perfect balance of tart & sweet.

• So-good miso corn

  • averythingcooks on November 06, 2022

    This is really very good but I do agree re watching the salt. I also think my 2 cobs (1/2 recipe) must have been smaller than intended as there was a lot of the miso sauce...I did add diced red onion & roasted red peppers to the pan which did bulk it up a bit. We ate this beside grilled steaks and I would make it again.

  • anya_sf on July 06, 2021

    Delicious, easy way to prepare corn. Could maybe cut back on salt a little, depending on your miso.

• Caramelized onion galette with Parm cream

  • averythingcooks on September 04, 2023

    This is good but oh so rich and really sweet (at least to our palates). I actually used a mix of onions (so only about 1/2 sweet onions) and I threw some grape tomatoes into the onions near the end to blister so that at least gave our tastebuds break ( & her tip of bacon might also have helped). A salad along side with a sharp/acidic dressing is a must (at least to us) and I'm not sure I would repeat this as I do make other caramelized onion tarts that we like better (which did surprise me as I had pretty high hopes here).

• Moroccan-spiced chickpea and noodle soup

  • averythingcooks on March 18, 2020

    This was a lovely, filling, warmly flavoured one pot dinner! Yesterday, I purchased a great loaf of potato scallion bread from a local bakery and I wanted a warm bowl to serve with it. I made the meatballs with a mix of 1/2 gr beef & 1/2 hot Italian sausage. I did lose my nerve a bit at the amounts of ginger & cinnamon so I cut back a bit on both and we loved the results :)

  • anya_sf on February 22, 2020

    I used the ground beef, and would definitely do so again, although my son thought lamb might be better, so I might try that. I was afraid 3.5 Tbsp ginger would be too much and added 2.5 Tbsp, which seemed fine, but I'll try the full amount next time. In the interest of time, I added the chickpeas after the lentils had simmered 30 minutes, since red lentils don't need that long to cook. At the end, I stirred in some baby spinach. Don't skip the lemon, as it transforms the flavor. The soup was hearty and super delicious.

  • anya_sf on February 23, 2022

    Update: made again with the full amount of ginger and thought it was too strong.

  • cucinahalcon on February 21, 2023

    I feel like the amount of ginger must be an error. I’ve made this twice, cutting back on the black pepper and cayenne the second time, only to realize it’s the ginger. Once again I have a giant pot of soup that my family won’t eat.

• Three-pepper burger

  • averythingcooks on November 19, 2022

    Made as written (with a mix of sweet + hot peppadews and with parsley in place of cilantro...both given as suggestions), these were delicious burgers. Even T, the self proclaimed "burger purist", approved!

• Butter-glazed turnips

  • anya_sf on March 28, 2020

    I used half baby turnips (unpeeled and halved) and half carrots, cut in similar-sized chunks. The turnips took closer to 12 minutes to cook, but the carrots took even longer (next time cut them smaller), so the turnips ended up quite soft, but we didn't mind. The slightly sweet butter glaze was really nice on the vegetables.

• Potato tourte

  • anya_sf on April 04, 2020

    Russet potatoes worked here. For the herbs, I used parsley, rosemary, and oregano; any would be good, and I would even use more than 1/2 cup. My puff pastry sheets were square and I wasn't able to roll out the bottom crust large enough to have overhang on all sides, but trimmed some of the extra and stuck it to the short sides, which kind of worked, but I did get some leakage during baking. Luckily I'd lined the sheet pan or the mess would have been worse. I had to run an errand so the tourte initially got overly brown, but I covered it with foil after adding the cream (which was no problem using a funnel) and at least it didn't get browner. The tourte was decadent and delicious. I should have seasoned more generously with salt though. My husband called it the best vegetarian dish ever.

  • Kinhawaii on March 28, 2019

    Enjoyed this a lot. Easy but time consuming to put together & bake. Reheated the next day well.

• Caramel-pear and five-spice upside-down cake

  • anya_sf on October 13, 2022

    I thought I cooked the caramel to the proper color, but maybe it was too dark, as it wasn't that sweet. The five-spice was pretty strong, and when combined with the not-too-sweet, slightly bitter caramel, we didn't love the overall flavor. I would try this again using cinnamon instead and cooking the caramel to a lighter color.

• Eton mess

  • anya_sf on May 02, 2023

    I made the full recipe of meringue, using a whole airline packet of Biscoff (probably closer to 4-5 Tbsp crushed), the whole compote recipe, but half the berries and cream, as I was only serving 3. Started out using half the meringue and compote, but we ended up adding extra to our servings. Quite tasty! I'm not a big meringue fan, but really liked the Biscoff crumbs in it.

• Sweet tart dough

  • anya_sf on April 19, 2020

    The dough was easy to make using the food processor and pat-in-the-pan method mentioned in the sidebar. Instructions to partially bake the crust were spot on. The baked crust was nice and tender.

• White wine-poached pears

  • anya_sf on October 19, 2022

    The method worked well for my pears (fully ripe but still firm). I had to substitute crystallized ginger for fresh and put the vanilla pod in the poaching liquid for extra flavor. Dorie doesn't say to strain the syrup before pouring it over the pears, but I did. I didn't love the overall flavor of the syrup - think I'd prefer more of a plain vanilla with orange instead of lemon. We enjoyed the pears chilled with chocolate syrup.

  • Lsblackburn1 on April 22, 2019

    The recipe asks for firm pears, but I think mine were too green (I guess that’s what happens when it’s off-season). The flavors were nice but I wanted the pears to be softer.

• Mostly rhubarb tart

  • anya_sf on April 19, 2020

    Dorie didn't say how much rhubarb syrup to expect and I think this makes a difference. My rhubarb (previously frozen) yielded quite a bit. A 9.5" tart pan probably works best here, as the ingredients didn't quite fit in my 9" pan - I didn't use all the custard (perhaps due to too much syrup) and the rhubarb and strawberries were mounded in the pan. After 1 hr 20 minutes in the oven, the custard was barely set in the middle and some filling had leaked over the sides (thank goodness for the parchment paper). Still, the tart was quite delicious.

  • Lsblackburn1 on May 30, 2022

    Very delicious although my tart crust did get a bit too brown and definitely stuck in the pan. 60 minutes seemed to get it done.

  • fishfeeder on May 20, 2022

    This was so good! First time making a rhubarb dessert without strawberry and it didn’t miss it all all.

• Fall and winter vegetable chowder

  • anya_sf on April 20, 2020

    I used this recipe as a template, which I believe is the intention - used bacon, omitted the leek, increased the potatoes slightly (mix of russet and red), added a small diced butternut squash, stirred in chopped parsley and green onion at the end. To thicken the soup, I mashed some of the potato and stirred in heavy cream, then seasoned generously with salt and pepper. My family loved it. No way does this serve 6 people though - even with the extra squash, 3 of us nearly finished it all for dinner.

• Clam chowder my way

  • anya_sf on January 20, 2020

    We loved this Asian-inspired version of clam chowder. My cans of clams were heavy on broth, rather than clams, so I supplemented with a bit of chopped smoked salmon. The lemongrass and herbs really brightened the flavor so the chowder - while pleasantly rich from the coconut milk - was not heavy. Maybe because there weren't so many clams, this recipe only served 3 for dinner.

  • Lsblackburn1 on April 05, 2022

    These flavors really worked together. I used fresh razor clams and Thai basil. And lots of oyster crackers! Delicious.

• Twice-flavored scallops

  • anya_sf on September 07, 2022

    I just made the marinade for salmon (20 oz), marinated 2 hrs then grilled. The boiled marinade was quite strong (salty/funky) so I just spread a small amount over the cooked salmon. Substituted TJ's yuzu hot sauce for yuzu kosho. The salmon was quite tasty. I look forward to making the original scallop version.

• Braised lamb shanks with tomatoes and olives

  • anya_sf on September 19, 2020

    My 3 enormous lamb shanks braised for almost 3 hours. I used red wine instead of white. Made a day ahead and reheated. The lamb shanks were just delicious served over mashed potatoes. The meat itself was underseasoned, but the sauce was pretty salty, so they balanced out perfectly. I look forward to serving leftovers over pasta.

• Rolled, studded, and herbed boneless leg of lamb

  • anya_sf on April 13, 2020

    My butcher only had a 2 lb lamb top round, which he said was from the leg, so I thought it might work here, but was probably the wrong cut for this recipe. It was one piece (not rolled) and ended up kind of dry and tough, even though I checked the temperature. Although the lamb rested, all the juices drained out after it was cut. The flavor was very good though. Since the jus was thin, we put it in ramekins for dipping bites of lamb. I'd try this again with the right cut of meat.

• Beef carbonnade chockful of vegetables

  • anya_sf on December 31, 2019

    I used 4 chuck blade steaks (2.5 lbs total) which I browned without flour or further cutting (tips from J. Kenji Lopez-Alt), then quartered the steaks after browning. The flour was added after caramelizing the onions. Four slices of bacon were enough for me. The onions broke down almost completely during cooking, but that didn't matter. The stew cooked for 2 hours in the oven, then chilled overnight. I added diced potatoes, carrots, and butternut squash when the stew was reheated the next day, cut in smaller pieces so they cooked in 20 minutes or so. The stew was very flavorful - beefy, tangy, and slightly sweet. We enjoyed it over egg noodles.

• Tarragon spatchcocked chicken

  • anya_sf on January 11, 2021

    My chicken weighed 4 lbs and took the full hour to cook. I used a larger roasting pan and added a sliced fennel bulb, carrot pieces, and halved radishes. Due to the larger pan size, I needed to add extra broth partway through roasting. The chicken was flavorful, moist, and delicious, although everything needed extra salt.

• Lemon-fennel chicken in a pot

  • anya_sf on March 31, 2020

    I cooked 2 fennel bulbs and added 3 large carrots as well, and am glad I did because the vegetables were absolutely delicious. I didn't have fresh thyme, so I sprinkled dried thyme over everything. Dorie didn't say to salt the outside of the chicken, just the inside, but I did, and thought the seasoning was just right. The flavors were fantastic. I will definitely make this again.

  • anya_sf on February 15, 2021

    Made again with 3 fennel bulbs and 4 carrots. Cooked vegetables were still good, but this time there was some bitterness from the lemon, so I'll put less lemon in the pot next time.

• Chicken-chili tamale pie

  • anya_sf on October 13, 2019

    I added a diced zucchini to the chili and used 1 lb cooked chicken. I prepared the chili in a Dutch oven and put the batter right on top. The chili was fairly spicy (although it ended up less so after baking with the topping), so I omitted the chipotle chile powder from the topping. My family loved it. I really liked the bell pepper and cilantro in the cornbread and would try adding cheese next time.

  • purrviciouz on March 27, 2019

    We really enjoyed this. The honey and chipotle flavors were a new flavor combination in chili for me...so good. I'd never had tamale pie before and thought it was a really fun dish and kids will love it. I added pepper jack cheese to the cornbread and cooked the chili in a large cast iron pan then put the batter directly on top of it.

• Roast chicken with pan-sauce vinaigrette

  • anya_sf on March 01, 2020

    I cooked 4 carrots, which I served on the side at the end; they were very soft but super flavorful. I'm not sure why some pan drippings are discarded (unless there is too much fat I guess), then the pot deglazed with so much water; I think the resulting vinaigrette was less flavorful that it could have been. It was fairly sharp from the mustard and vinegar, and extra pan drippings would have rounded out the flavor better. The flaky salt was definitely needed at the end. We doubled the salad (there was plenty of vinaigrette). This made a nice, easy meal with bread.

• Triple-layer parsnip and cranberry cake

  • LouiseQuasiChef on December 25, 2018

    I baked this with walnuts, and added nutmeg and ground ginger. Substituted 1/2 c whole milk buttermilk for 1/2 c oil because I had it on hand and added 1/4 t additional baking soda because of the buttermilk sub (to make less acidic). Looks great!

• Cornmeal-buttermilk loaf cake without berries

  • Kinhawaii on March 14, 2019

    Recipe made a fairly moist, sweet cornbread. I divided it into 3 smaller loaf pans (about 2.5 x 5 in bottoms) & took about 30 minutes to bake.

• Roasted squash hummus

  • lean1 on November 10, 2020

    This is perfect without the yogurt.

• Candied cocktail almonds

  • lean1 on November 07, 2022

    made today with all walnuts. Easy to combine and I loved the flavors. will try again with other spice blends.

  • Mlr5 on May 31, 2021

    Used what I had: peanuts, walnut pieces, pistachios, and almonds. It was a last minute “why not?” for company. Almost didn’t have any left for company though because it was so good we kept eating it! It’s not overly sweet or spicy as written- the flavors are subtle and nicely balanced. So easy and tasty...will definitely make it again.

• Sweet and smoky mayo

  • ChelseaP on June 29, 2021

    Really delicious mayo. I always make this when I make the Sweet and smoky roasted carrots.

• Food52

  The recipes here make everyday cooking relaxing and pleasurable, not to mention surprising and fun. This is the kind of comfort food that I want to cook and eat now—and all the time.

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• What's Gaby Cooking by Gaby Dalkin

  Dorie has long been a go-to for me in the kitchen when it comes to baking. Her recipes are SPOT on and now we get a peek into the everyday recipes she makes!

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• Two Peas and Their Pod

  Her latest cookbook is filled with approachable recipes that are perfect for any night of the week! And don’t worry, there is a dessert chapter too:)

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• Kitchn

  ...she invites us into her kitchen to share what she's been cooking. The meals feel familiar and approachable and like feasible options for weekly meal planning.

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• Eat Your Books by Jenny Hartin

  Dorie Greenspan's latest shares 175 recipes that are her favorites and will undoubtedly become ours as well.

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• Kitchn

  She's known for spicing up tired classics by mixing in surprise ingredients to make them feel a lot more special and make the expected unexpected.

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