• Frogcake on November 10, 2021

  COCONUT BLONDIES - delicious! These are quickly made in a food processor. They’re quite sweet and yummy. I will reduce the butter next time. Substituted roasted crushed walnuts for hazelnuts as I didn’t have the latter. A big hit in my family- they also freeze well.

• jimandtammyfaye on July 17, 2021

  Totally Green Salad- Exceptional flavor and texture. Added a few chopped castelvetrano olives and a several halved cherry tomatoes, slightly missing the totally green mark :) Loved by all- and no leftovers!

• jimandtammyfaye on July 03, 2021

  Gail's Little Balls of Heaven- absolutely loved these. Ingredients are combined in a food processor. Using almond flour and egg whites makes them a "little healthier??" Interior texture is chewy. Will try adding 1/2 tsp salt next time. Might try subbing cherries for apricots.

• averythingcooks on February 19, 2021

  Braised Short Ribs with Gremolata [pg 114]: I make a lot of different versions of short ribs (including 1 from a different Whitewater title), but sadly these were a miss for us. I don't usually go the slow cooker route but they did smell good throughout the day and the beef was fall apart tender. But ultimately, the sauce was thin and underwhelming and even though I tried to reduce it and beef it up flavour wise, they just weren't the beefy, rich short ribs we are are used to. NOT a repeat.

• Frogcake on December 07, 2019

  GAIL’S LITTLE BALLS Of HEAVEN- these little balls are incredibly delicious. Sadly, I didn’t have any icing sugar so replaced this with flaked sweetened coconut. They do remind me of little amaretti that I ate so many times in Italy!

• cadfael on September 26, 2019

  Black pepper Tofu and Chicken with Charred Herbs & Artichokes are both winners

• cadfael on June 06, 2019

  An excellent book

• Frogcake on January 29, 2019

  CHERMOULA LAMB AND HALOUMI MEATBALLS - Delicious! I made this over two days. It’s real worth quadrupling the chermoula for other uses. Would make this again.

• Frogcake on August 19, 2018

  YUKON GOLD POTATO SALAD WITH HONEY CURRY VINAIGRETTE- Quite the delicious potato salad! I used one third of a cup of honey, a bit less than directed. Mr. Frogcake loved this a lot - wants it in rotation. I was tempted to add grilled peach slices to this salad and might do this next time.

• Frogcake on March 21, 2018

  HASSELBACK YAMS with HERB DRIZZLE and CHIPOTLE CREAM - we loved this recipe! Prefer this to yam fries and elegant enough to serve to company (although less work than it seems). Worth making double the chipotle cream for other uses (e.g. condiment for sandwiches!) Will make these again.

• Frogcake on February 10, 2018

  TAMARAND AND YOGURT MARINATED CHICKEN - A really great recipe. Don’t skimp on the garlic or the marinating time! I doubled the lemon juice and zest because I had no limes. If you happen to have any leftovers, the chicken makes an awesome sandwich!

• Frogcake on February 10, 2018

  SALMON WITH CRISPY KALE COCONUT RICE AND ROaSTED YAMS - Totally delicious. Comes together very quickly too.

• Frogcake on February 10, 2018

  YUM SON BOWL - Another innovative recipe in this book. I could eat this one all week. We loved the taste combination. Bookmarked for our Whistler family gathering. (Five stars.)

• Frogcake on February 10, 2018

  BLACK PEPPER TOFU - a fabulous tasty dish! I’m bookmarking this one for our week-long family ski adventure at Whistler next week. Inexpensive, quick, and “to-die-for” as Shelley describes. (Five of five stars).

Notes about Recipes in this book

• Little individual potato stacks

  • averythingcooks on July 25, 2024

    With fresh herbs and parmesan, these are very tasty (& pretty) little potato stacks but even though I used the thinnest setting on my mandoline, I still struggle to ensure that all the potato slices in each stack are cooked through. Perhaps next time I'll give the slices a quick steam as a head start.

• Panko-crusted green beans

  • hbakke on September 21, 2023

    Very tasty. I was lazy and mixed everything together in a big bowl then sprinkled a little panko on top of everything in the sheet pan before baking. Crispy, easy side dish.

  • janeths on August 25, 2025

    These were good but not my fave. Took longer to cook than the recipe suggested . I think I will parboil if I try them again.

• Roasted broccoli tahini

  • averythingcooks on November 11, 2022

    Roasting the broccoli after tossing it in the garlicky tahini sauce gave it great flavour and the cook time was spot on but we did think the lemon was a bit too strong even without recommended final squeeze. Next time I'll start with 1/2 the lemon juice and see what we think and then squeeze over more if needed. But overall - we really liked this dish.

• Roasted broccoli with garlic and Parmesan

  • averythingcooks on April 27, 2022

    This was a good way to dress up some roasted broccoli and we enjoyed it beside a saucy chicken & some noodles. However, I cut both the broccoli and toppings in 1/2 and had way more lemon (juice + zest) and pine nuts than was really needed. I also need to remember that roasting broccoli does cause it to shrink a bit and I always end up wishing I had roasted more.

• Christy's cauliflower and potato mash

  • averythingcooks on November 29, 2022

    I tried this as a way to increase the uses for this veg as I am trying to become a cauliflower fan. Yes, they are a lighter version of mashed potatoes (less butter & using yogurt also contribute here), we liked the optional horseradish and we enjoyed them beside some saucy Salisbury steaks & peas. I will probably make these again with cauliflower on hand but I don't think I'm quite ready to replace an all potato mash as my go to.

• Mike's special potatoes

  • averythingcooks on September 22, 2024

    I picked through my red skinned fingerlings for shorter/rounder guys. The parmesan is a nice touch and I used chives (because, although the recipe says green onions, I would swear that the pic shows chives :) For the "special" part, she drizzles on truffle oil...I don't have any BUT I was gifted a nice little jar of flaky salt flecked with black truffles & so the finished pan got a good sprinkle of that. These are tasty little smashed potatoes.

• Tonkatsu salad

  • averythingcooks on December 09, 2022

    A very flavourful dressing that I poured over shredded iceberg lettuce, green cabbage & carrots with matchsticks of celery, red onion & radishes as add-ins. The miso, honey & ginger go well together and the combo of rice vinegar & lemon juice provides a good level of acidity. Our palates prefer a mix of sesame + canola oil and with miso on hand, I would make this again.

  • hbakke on March 22, 2024

    Basic, tasty side salad with crisp veg and a delicious dressing.

• Tamarind-and-yogurt marinated chicken

  • averythingcooks on December 05, 2022

    I cut this in 1/2 and cooked them in the air fryer. I think my tamarind paste must be different than assumed as I couldn't see why the boiling water was needed to soften it; ultimately I should have skipped that step because the marinade was thinner than expected. The chicken had good flavour but I think we prefer the Skinnytaste yogurt marinated chicken.

• Salmon with crispy kale, coconut rice and roasted yams

  • janeths on April 07, 2026

    Delicious. The whole combo works very well.

• Yum Son bowl

  • Bessp on September 25, 2025

    This was a delicious salad. I just made the chicken, one protein was enough. I love the marinade, I'll definitely be using it for other things too. The recipe makes a full pint of sauce, so you'll have plenty left over.

• Black pepper tofu

  • hbakke on July 22, 2022

    I "fried" the tofu cubes in a tiny bit of oil (rather than the specified 1/2 cup) in a nonstick pan to cut back on calories and halved the amount of sugar because my sweet soy sauce was plenty sweet. I don't think either modification affected the outcome of the recipe. I really enjoyed this recipe and the flavorul buttery sauce. I would make this again.

  • cadfael on March 10, 2024

    Very good

  • tmjellicoe on March 31, 2024

    I agree in the deliciousness of this recipe. I also added some bell peppers at the end of cooking the shallots because they needed to be used up. My only issue was keeping myself from snacking on the tofu after frying while waiting for the rest to cook.

• Coconut blondies

  • hbakke on May 23, 2023

    Great flavor. I'm not very familiar with gluten-free baking, but these turned out well. We liked the combination of hazelnuts, dried cherries, and chocolate. I used Valrhona dulcey blonde chocolate which made these a bit too sweet for me, so I would use the recommended dark chocolate next time. I would make these again, especially for someone following a gluten-free diet.

  • averythingcooks on November 18, 2024

    I did not set out to make a gluten-free treat (and actually didn't tell anyone that they were) but came here in the midst of a pantry clean out and they were gobbled up. I used a good Lindt dark chocolate and used pecans & craisins for the nuts/dried fruit. I thought about my hazelnut extract after adding the vanilla and might try a 50:50 mix of the extracts next time.

• Brown butter chocolate chunk cookies

  • averythingcooks on January 31, 2023

    These are very good cookies. They are full of chocolate (& I actually cut it back by close to a full cup!) and they are not overly sweet. I made 1 oz dough balls (which seemed like more than the suggested heaping tbsp) and got 37 vs the predicted yield of 24 cookies. I skipped the salt on the top and we will have no trouble "dealing" with these :)

• Gail's little balls of heaven

  • hbakke on July 05, 2022

    Crisp exterior and chewy on the inside. These were nice, little gluten-free cookies. I loved the little pops of dried apricot. I would make these again.