Notes about Recipes in this book

• Curried chicken and rice with cranberries

  • jaelsne on August 31, 2020

    This was a delicious recipe, and very easy to put together. My husband loved it. The cranberries made it just a bit too sweet to my taste. Next time I’ll substitute a tarter dried berry, or offer some chopped cashews to counteract the sweetness.

  • ksg518 on January 07, 2023

    Very good. I might add some additional curry next time. I can be slow with my prep but this took longer than the suggested 45 minutes.

  • lou_weez on January 04, 2022

    Easy and delicious. I used the rice cooker to cook the rice which made it even easier.

  • thewoobdog on June 23, 2021

    Delicious (and made our house smell absolutely mouthwatering) but it was missing something for us - maybe a bit more acid? Would definitely make again, though!

  • bwhip on October 15, 2019

    Fantastic dish. Great depth of flavor, with a lovely blend of spices. Pretty easy to put together on a weeknight (about 45 minutes as advertised), and we absolutely loved the result. Mango chutney is a perfect accompaniment. We'll definitely be enjoying this one again.

  • et12 on January 11, 2021

    Nice and tasty, not spicy at all but with good balance of flavour. Easy to make.

  • Shewi128 on April 07, 2021

    We loved this recipe! My husband declared it a keeper. I don't love dried fruit in savory recipes, but the cranberries were a nice bite of sweetness. I will definitely make this again.

  • Kag2020 on April 14, 2022

    Easy, quick and very tasty. Every ingredient adds to this dish, particularly the lime juice. I also think it’s important to chop the cranberries; it helps to evenly disburse the touch of sweetness. It benefited from some slivered almonds for a bit of crunch. Lastly, we served it with mango chutney, pita (not necessary) and TraderJoe’s samosas. Made enough for at least 6-8 people.

• Salmon chraimeh

  • jaelsne on September 11, 2020

    So easy and absolutely delicious. I loved that the sauce is prepared right in the Sam pan as the fish, making cleanup easy. Nice complex taste without a lot of ingredients,

  • TrishaCP on October 02, 2021

    I made this with fresh tomatoes instead of canned (half Roma, half garden) and we liked it very much.

  • peaceoutdesign on March 14, 2021

    A great and easy salmon preparation with lots of taste. This maybe isn't as sweet or lemony as other versions of Chrainmeh but I have to say that I think this is better in taste and texture than Ottolenghi's version.

  • jbny on October 08, 2020

    delicious!

  • Skamper on October 30, 2020

    We both enjoyed this, but the sauce turned out thicker than pictured and perhaps overwhelmed the taste of the salmon a bit. Might be better with white fish.

• Tuscan soup with bread, beans and greens (Ribollita)

  • tmatthey on November 23, 2019

    Used this recipe as a template to use up some odds and ends and all was still tasty (eg, left over black bean stew in lieu of canned beans; added chunks of sweet potatoes cause they needed to get eaten; and swapping in orange bell for green because that is what I had). The paprika spiced bread croutons were great! Comment - cut the swiss chard ribbons in half, lengthwise. The approximately one inch wide strips were ungainly to spoon up.f

  • southerncooker on April 02, 2019

    I had trouble finding Swiss Chard. No luck after three grocery stores so I decided to substitute spinach. Instead of the red bell I used some orange and yellow bell pepper I had in the fridge. This was a quick and easy supper for a work night and it tasted good too. Recipe says you can use some Parmesan to top it when you serve along with a drizzle of olive oil. I had a wedge of Asiago so I grated some of that one top of the croutons along with the drizzle of olive oil.

  • averythingcooks on April 07, 2021

    This was the idea for tonight and I looked at several options from my bookshelf. This is the one I stuck the closest to.....but I added sausage (thanks Jamie Oliver!) and chopped fresh tomatoes (same to Valerie Bertinelli :). My change was spinach in place of kale and cooked navy beans from my freezer. But I loved this use of sweet peppers & red onions and the crispy paprika croutons instead of bread just soaking in the soup. A great one bowl dinner.

  • Mtetpon on December 21, 2019

    I had the same problem with the Swiss chard. I used mustard greens and added a couple of tablespoons of apple cider vinegar for acid and to help cut bitterness of mustard greens. This soup is so freaking yummy!!

  • et12 on November 01, 2020

    A very good soup and easy to make. I used kale instead of chard and seasoned with lemon juice. The toasted bread is what makes the dish.

• Chicken curry with coconut and tomatoes

  • Jane on July 12, 2019

    This was a great weeknight dish. I loved the combination of flavors. It’s from southern India, the spices were subtle rather than hot. I also liked the combination of coconut and tomato. My only quibble is I hate grating tomatoes (I always manage to grate a finger). I’d use a can of finely diced tomatoes next time. The sauce was quite liquid the first night so would be better served with rice. The second night it was thicker so was good with naan. Definitely a repeat for me.

  • et12 on January 28, 2021

    Wasn’t my favourite, a decent dish but felt there were too many tomatoes (used baby plum tomatoes) and didn’t really taste the coconut.

  • hbakke on July 15, 2019

    Delicious! Served with rice and naan. Added the juice from one lime after cooking. Used jalapeno in place of the Fresno pepper since there are never red chilies around here.

  • mpo on August 31, 2022

    We really enjoyed this. Looking at some other’s notes-I used whole canned tomatoes which also made the sauce thicker, I also used a jalapeño, and I didn’t use poppy seeds but I don’t even think you need them. I’ll make this again!

• Rigatoni with ricotta-sage pesto

  • Jane on July 05, 2019

    This was just ok. My parsley and sage plants are very healthy so I decided to make this recipe even though it didn’t jump out at me. It was easy to make and edible, just not very interesting.

  • Lepa on April 02, 2019

    This is very easy to put together and delicious. The walnuts are an especially nice touch.

  • Frogcake on September 22, 2019

    We loved this recipe! I didn’t have enough parsley so substituted about half a cup with arugula. This worked very well and didn’t overpower the taste of the sage. I also added manchego cheese in place of Parmesan. This also worked really well. You could use the pesto as an amazing condiment on crackers or sandwiches.

  • et12 on September 11, 2022

    I’d go easier on the sage unless you really like sage. I though this was a nice and fresh tasting pasta but unsure if I would make again.

• Maque choux with andouille sausage

  • Jane on July 22, 2019

    A very quick and easy supper. I had chorizo so used that instead of andouille. I liked the combination of corn, peppers and spicy sausage.

  • averythingcooks on December 15, 2022

    This made a really good dinner. I used red onion, orange peppers and added red peppadews. I have roasted Anaheim peppers in my freezer and to fill out our bowls, I roasted some baby Yukon golds separately and stirred them in. Lastly, I loosened the pan with the last of the heavy cream. I made a 1/2 recipe and the 2 of us ate it all. A definite repeat & a great way to highlight andouille sausage.

• Potato salad and smoked trout with horseradish and chives

  • Jane on July 24, 2019

    One of my criteria for a successful dish is if friends ask for the recipe. This one scored 4/4. It was very easy to prep and tasted great. Definitely a repeat.

  • kari500 on December 14, 2020

    Delicious. No fresh dill, so I had to use dried. I’m sure it will be even better with the fresh. No chives, so I used an equal amount of scallion. Loved the radish, think you could also do red onion if no radish. I served this as the main course over romaine that was very lightly dressed with lemon and olive oil. Look forward to making it again.

  • Rinshin on July 26, 2019

    After reading Jane’s note and trying to come up with sides for fried chicken, this was selected and so glad I did. Very simple and unusual flavor profile for potato salad. The horseradish and smoked fish (I used homemade hot smoked salmon) are perfect here along with quick radish pickle. The horseradish dressing is front forward taste but it does not overpower the overall salad. Used yogurt in place of sour cream and Yukon potatoes for red. This will be great with beef rib roast too.

  • Lepa on April 21, 2020

    This salad is such a treat! It has a Scandinavian or Eastern European flavor profile and my whole family liked it (including kids who usually aren't into potato salad). The pickled radishes were especially nice here. I had the leftovers for lunch today and it was even better!

  • meginyeg on September 09, 2021

    This was delicious. The flavour combinations were excellent. We will definitely make again.

  • foodgloriousfood on April 01, 2022

    I was making trout, so omitted the trout from the salad but added boiled egg quarters. Really enjoyed the egg in it and would add that again.

• Orecchiette with sausage and chard

  • mjperkins on November 21, 2020

    Substituted kale for chard

  • peaceoutdesign on April 06, 2021

    Easy and good enough for guests. I think that the key was Sweet cherry Peppers that were sweetly pickled.

  • coryelizabeth on April 18, 2019

    I expected to love this given all the delicious ingredients, but somehow the whole was less than the sum of its parts. I will say, however, that I used supermarket Italian sausage -- and since that's doing the heavy lifting here, flavor-wise, a higher quality sausage might make all the difference.

  • LifeofPie on December 04, 2022

    I used good quality local sweet Italian sausage and substituted kale for the chard. I also added A LOT of parm to the recipe itself and more upon serving. I used actual Peppadew peppers which I think made a difference if you can find them. I would make this again for sure.

• Taiwanese five-spice pork with rice (Lu rou fan)

  • mjperkins on August 09, 2019

    Nice and savory.

  • MollyB on August 23, 2019

    Quite good but very potent, with a strong umami punch. Even with low-sodium soy sauce, it was quite salty. (I thought a bit too salty, my husband thought it was great.) It definitely needs to be served with other foods with less assertive flavors; we did white rice and a cucumber salad, and that worked well.

  • clkandel on February 07, 2022

    Quite tasty, although I worry about the sodium level even using low sodium soy sauce.

  • et12 on December 01, 2020

    Rich, delicious with lots of flavour. The soft boiled eggs compliments it beautifully. Served with rice and the Sichuan broccoli recipe also from this book.

  • angrygreycat on February 05, 2019

    Made for dinner tonight with some trepidation, I have not been a fan of five-spice in the past, but I had a pot to use up in the pantry. This was very aromatic and tasty. The five-spice wasn't a problem for me, I believe because of the heavy use of sherry (over a cup) and sauce, along with shallot and garlic. The whole family enjoyed this quick tasty meal.

• White beans with sage, garlic and fennel

  • Cheri on January 13, 2019

    This was very good! Used instapot beans instead of canned. It’s a rich, filling and comforting dish. Great with grilled pork chops and wild arugula dressed with lemon and a fruity olive oil.

  • kari500 on December 19, 2021

    I thought this was perfectly reasonable, but not that exciting. L *loved* the fried sage.

  • jayg312 on January 22, 2019

    Good dish - cooked as a main initially, but I think it works better as a side. Paired well with buttered crusty bread.

  • FJT on August 31, 2022

    Very nice as written and then I added some chorizo … husband said it was excellent and I should make it again.

  • peaceoutdesign on June 15, 2022

    Good but might be a better base for a casuoulette.

  • et12 on December 10, 2020

    Delicious, easy to make with good depth of flavour. An easy weeknight meal.

  • Apepin on October 22, 2020

    Great dish. Served with sausage and crusty bread.

• Frittata with pasta, thyme and Parmesan

  • Cheri on January 13, 2019

    This is really a great pantry dish. Added some creme fraiche to the eggs for additional bump. Loved the thyme. Leftovers are great warm, or cold.

  • Zosia on February 16, 2020

    I made this to use up some leftover, cooked fusilli. It was easy and delicious. My (Kobo) edition appears to have an error: the recipe calls for 2oz or 1/2 cup grated cheddar cheese in the ingredient list, then refers to 3/4 cup + 1/4 cup in the directions. I weighed the cheese and based on the mound I grated, 1 cup is the right amount.

  • Lepa on March 29, 2019

    This was really good. My entire family was enthusiastic about it. We needed a bit more salt and the frittata was delicious with a bit of coarse sea salt sprinkled on top.

• Vietnamese meatball soup with watercress (Canh)

  • Cheri on January 13, 2019

    This is a great detox soup - post holidays. Loved it! Made as written, tons of fresh ginger make a big difference. Meatballs are a bit slimy to prep, but great in the soup.

  • Ecngreg5 on September 25, 2019

    This is a good soup, although the meatballs were a little bit too peppery for my taste, but I don’t like spicy food. It was just on the edge of being too much for me. Next time, I’ll use a little less than a whole teaspoon of fresh ground white pepper.

• Kimchi and bacon fried rice

  • kari500 on December 21, 2021

    Instead of the eggs at the end, I whisked and cooked to start, then sliced and added in with the cooked bacon. This made it all easier for me, and was delicious. We all liked this a lot, and I’ll make it again, definitely. Used Trader Joe’s kimchi, turkey bacon, extra scallion.

  • et12 on November 29, 2021

    I liked adding kimchi to fried rice. Annoyingly, the recipe is meant to take less than forty minutes to complete but assumes you already have rice cooked and cooled.

• Georgian chicken with walnut-cilantro sauce

  • kari500 on July 05, 2020

    This was so good. I also had to use skinless chicken (Covid cooking), so I skipped the browning part. Also out of fresh chilies, so I used red pepper flakes. And still, this was so delicious. Cooked for more like 20 minutes at a lower temp. Served with rice and a salad, and it was a very different, wonderful meal. The family raved.

  • hillsboroks on November 15, 2021

    This is a wonderful recipe to get you out of a boring chicken dish rut. I used a pound of chicken thighs for two of us and made 1/3 of the sauce. My thighs were bone-in, skin-on and cooked perfectly following the recipe times. The combination of flavors were amazing considering how easy this was to make. My husband loved this and wants me to make it again.

  • peaceoutdesign on April 09, 2020

    Very flavorful and straightforward. I used skinless chicken and the recipe would definitely be better with the skin on.

  • stef on January 17, 2023

    Used skinless boneless chicken thighs. My pepper was Jalapeño. Didn't brown the thighs. Was ready in18 minutes. We loved the sauce and the pomegranate molasses gives it a nice citrus flavor. This will be repeated.

• Spice-crusted steak with mashed chickpeas

  • kari500 on August 01, 2020

    Delicious. My husband isn’t a fan of chickpeas, so I did potatoes instead, using the same instructions after having cut and boiled them. This was my first time cooking flat irons; I’ll do it again.

  • bwhip on July 01, 2020

    This is excellent, with super easy prep. Great flavor, simple ingredients. I grilled the steak, but otherwise stuck to the recipe. Every time I have a flat iron steak I wonder why I ever have flank steak, as the flat iron always seems to be more tender and flavorful.

  • MollyBelle on December 15, 2020

    My husband swears he'll never eat potatoes again! Great recipe. Love the flavors and textures. We use flap steak instead of flat iron as it's richer. I make sure to not over cook the steak and slice very thin.

  • Acarroll on September 09, 2022

    Delicious. Flavors were on point. Used 1/2 chickpeas and 1/2 cannelini beans, because that's what I had. The lemon zest really made a difference! Served with the corn salad from The Broad Fork cookbook.

• Linguine with spiced beef and feta

  • kari500 on January 11, 2022

    I thought this was kind of dull, but then I don't love bolognese, which this is a lot like. Definitely needs more spicing.

  • clkandel on March 21, 2020

    This dish comes together quickly and is delicious. The suggested serving size is quite generous. I made half the recipe and it would have easily fed 3.

  • jbny on March 02, 2021

    ok but needs a lot more seasoning. Adding hot pepper flakes at the table helps too.

  • et12 on March 23, 2021

    Very tasty and satisfying meal that is easy to make. Would have liked a bit more heat added in there. Would add chilli flakes next time.

  • Shewi128 on May 20, 2022

    My family and I did not love the dish. I thought the flavors didn't meld well. I won't make it again.

• Vietnamese turmeric fish with wilted herbs and peanuts

  • kari500 on December 10, 2021

    We liked this, the dill is such a nice touch. Glad I read these notes and cut back on the salt. I used my wok, and it stuck a bit (not usually a problem), so maybe next time I’ll go with the called for nonstick pan.

  • jbny on April 28, 2021

    Delicious! Husband is saving extra sauce to try on smoked salmon.

  • et12 on December 21, 2020

    Absolutely delicious. I used previously frozen Basa fillets and they worked well. Would use 1/2tbsp of salt in the coating batter next time instead of 1tbsp (especially if using salted peanuts)

  • Skamper on February 18, 2021

    This was absolutely delicious. I made a half batch using tilapia and served over rice vermicelli. Used (a small amount; all I had) of mint in place of the dill.

  • rrackles on November 01, 2020

    Used Pacific cod, half the salt, mint instead of dill. Could make half the fish sauce and lime concoction next time. Served with Longkou noodles.

• Bread salad with kale, beets and blue cheese

  • kari500 on September 25, 2021

    First things first: I used butter lettuce, not kale. I also upped everything, as I wanted a main course salad with no sides. 8 slices turkey bacon, more like 6 oz. blue cheese, extra dressing, more of the lettuce than what is asked for of kale. Bottom line is that we loved this.

• Cape Malay chicken curry

  • kari500 on December 15, 2021

    I loved this. Followed the recipe exactly. Next time I'll likely add more heat, and maybe some greens or frozen peas, I was worried that the tomatoes would be too big or weird, but they were wonderful. My chunks of ginger could have been bigger - I lost two of them (oops). Next time I'll be more careful, or just grate in the ginger instead - not sure why it would need to be removed if done that way.

  • averythingcooks on November 25, 2019

    I tried my best to follow the instructions verbatim on this 1st attempt at this recipe.......but I buzzed the whole seed rub in the spice grinder before rubbing on the thighs. I did follow the instructions re: big chunks of ginger and the whole cinnamon stick (removed later in the cook) but I did finely mince the red chili with the garlic (and it was still not hot enough for us). I really liked the addition of the grape tomatoes but later add-ins re colour , heat and fridge clean out included peas , chopped roasted red peppers, mango hot sauce and the remains of a can of coconut milk. It was a delicious cold Saturday one pot with warm naan for dipping.

  • bwhip on September 22, 2019

    Very good dish. Nicely spicy. He didn't say to remove the seeds from the peppers, so I didn't, even though the peppers ultimately get removed along with the other aromatics. It was a little odd to have potatoes in the dish - and then to serve it over rice, but it sure tasted great.

• Posole rojo with chicken

  • kari500 on December 06, 2022

    This was fine but not exciting. There are better posoles.

  • southerncooker on November 03, 2019

    Very good but quiet spacy. Probably my fault since I thought l had ancho chili powder and didn't. I used a combination of chili powder and chipotle chili powder.

  • SugarTreeBaking on January 24, 2021

    Comes together easily. I used the meat from a rotisserie chicken instead of the chicken thighs. Also cut back on the chicken broth, only used 1.5qts as I wanted more of a stew. Don't forget the lime juice. Not too spicy with the ancho chile powder.

  • clkandel on December 03, 2021

    The ancho chiles bring a great depth of flavor. I used some left over chicken pulled from a rotisserie chicken - both white and dark meat - and it worked great.

• Turkish red lentil soup

  • Aggie92 on January 17, 2019

    Really good and so easy. Be sure to add plenty of lemon juice to the soup so the flavor is bright and sunny. Don't omit the chile oil, it takes this soup to a whole new level.

  • joeljkp on May 30, 2022

    I haven't made many red lentil soups, but this was nice and easy. The added rice bulks it up a bit. As others have said, the garnishes make this really stand out.

  • Zosia on October 23, 2022

    Tasty and doesn't take much effort but it's not quite as good as others I've made.

  • Lepa on May 05, 2019

    This is very good and easy but I make several red lentil soups and this wasn't my favorite. I may make this again but probably prefer Melissa Clark's red lentil/lemon soup.

  • SenseiHeidi on May 19, 2020

    Definitely make and use the aleppo pepper oil. I like to add lime juice to my bowl.

  • Sskkyy on May 07, 2020

    Delicious. I make this often and my whole family loves it. I wouldn't think of leaving out the Aleppo pepper oil, lemon and mint topping. It's the difference between good soup and great soup. I've made this dairy-free and 'milk protein' free in consideration of allergies. I've used half olive oil and half ghee. I've also made it with half olive oil and half Earth Balance. They've all been delicious and not lacking in buttery flavor. I highly recommend this soup.

  • et12 on November 24, 2020

    I was a bit sceptical at first when making the soup as it seemed pretty bland, but what a difference adding the pepper oil and lemon and mint makes! I didn’t have Aleppo pepper so followed advice to use paprika and chilli flakes.

  • breakthroughc on March 11, 2023

    We loved this soup. The Aleppo pepper oil and mint takes it from average to great.

• Asparagus with sauce gribiche and fried capers

  • Aggie92 on April 22, 2019

    This was a last minute addition to our Easter Sunday dinner. As a result, I did not have any fresh tarragon, so I substituted 2 tsp. of crumbled dried tarragon. This dish was spectacular and had so much flavor. The fried capers were a nice addition, but splattered oil all over the stove and everything around it, and made a mess (despite the fact that I dried them well with paper towels). All in all, a great dish for company.

  • Skamper on May 13, 2020

    This was delicious. First time making this classic French sauce and now I want to eat it on everything. Didn't have horseradish so left it out. Made a half batch and had a bit of sauce left over.

• Garlic and cilantro soup with chickpeas (Açorda a alentejana)

  • MollyB on January 14, 2020

    Delicious soup (as long as you like garlic)! Great for a cold and windy night. Make sure to get the croutons quite crispy so they hold up and give some texture in the soup. I used chickpeas I had cooked; for the broth, used about half cooking liquid and half chicken stock, and that worked well.

  • et12 on November 07, 2020

    Quick and easy to make and absolutely delicious. We didn’t have any jalapeño peppers so used bell pepper with cayenne pepper which gave it a nice kick. Very tasty despite very little cooking time..

  • MollyBelle on July 10, 2020

    Fabulous recipe. Very simple as the cilantro pesto is made in the food processor. I add one can of chickpeas without draining to give the broth extra body. Keep the croutons extra cripsy. I always add extra smoked paprika to both the pesto and the croutons. Do not skip the soft boiled egg! Makes the both extra rich. We make this recipe at least once a week.

• Sesame stir-fried pork with shiitakes

  • MollyB on March 29, 2021

    Very good, fairly quick stir-fry. Using kimchi in a stir-fry is a great way to get a lot of flavor in the dish without a lot of chopping, which makes this a nice weeknight meal. Not the best stir-fry I've ever made, but quite tasty. Leftovers were good for lunch the next day.

  • southerncooker on April 28, 2019

    We love kimchi. The kimchi and shittaki's were perfect in this. Tenderloin was so tender. My store was out of green onions so I use some chives that I already had on hand. I will be making this again.

  • et12 on November 13, 2021

    This was good and I loved adding the kimchi, but I was expecting some stronger flavours from this dish.

  • mpo on September 13, 2021

    I liked the idea of putting kimchi in a stir-fry, which I have never done, but I reduced it by half and added bok choy greens instead.

• Glazed salmon with chili-basil sauce

  • TrishaCP on November 04, 2021

    This recipe got the last of my Thai basil before the temperatures dropped. Fortunately, it was good and easy.

  • southerncooker on April 23, 2020

    Made for my lunch. Since I was only one eating I quartered the recipe. I didn't have lemon grass so I subbed lime zest. I also only had regular brown sugar and not dark. Otherwise I followed recipe. This was delicious but spicy. Instead of serving with steamed rice and stir fried greens, I had some leftover citrus slaw in fridge and and had that. It went really well with the spicy salmon.

  • Zosia on July 17, 2020

    Spicy and delicious. I served it with the recommended rice and stir fried greens, fairly neutral sides that were good choices for the boldly flavoured salmon sauce.

  • BasicStock on January 27, 2021

    So good. Just two of us, but I made the full sauce recipe. Added a bit more sweet chili sauce to get the right amount of zing after tasting. Added half of the sauce to frying pan to glaze salmon after it was cooked, and the other half to fresh chow mein noodles along with some stir- fried chopped bok choy.

  • et12 on February 01, 2021

    I loved this sauce and surprised with how well it worked with the salmon. Was a very quick and easy dish to put together and took less than the forty minutes suggested.

• Paprika-rubbed pork tenderloin

  • TrishaCP on October 31, 2021

    This was easy to prepare and tasted good. Served it with fresh pasta.

  • FJT on October 27, 2019

    The pork tasted lovely but my sauce was quite salty, presumably the combination of the salt in the rub (and I didn't use the full amount) and some salt in the stock. Nice flavour.

  • twoyolks on July 02, 2020

    I really enjoyed both the sauce and the pork. My pork cooked much more quickly as it was smaller.

  • clkandel on July 09, 2020

    Very tasty. Sauce was great over the egg noodles with browned butter and poppy seeds. Would be equally as delicious over roasted potatoes.

  • joneshayley on August 22, 2019

    A beautiful recipe, smoky and slightly spicy with a rich thick glossy sauce. Served with roast pitas and watercress.

  • stef on February 08, 2023

    Pork was overcooked but the sauce is good. Check temperature of meat at 8 minutes.

  • et12 on February 20, 2023

    Like previous comments, the pork overcooked despite my checking the internal temperature, but the spice rub and sauce have excellent flavours. I didn’t use anywhere near as much butter as recommended in the sauce and it still tasted great.

  • Skamper on April 12, 2021

    We both enjoyed this. Made a half batch with one tenderloin. Didn't have hot smoked paprika so used a combination of hot, sweet and smoked. Served with parmesan smashed sweet potatoes and salad.

  • Partyof7 on January 14, 2023

    My first recipe from this book was a huge success! Meat cooked perfectly. Sauce and rub were delicious. Absolute perfection and quick to boot!

• Fattoush

  • rspoonbill on August 10, 2020

    I will make this over and over again. The pita chips were amazing, and will be good with any dip.

  • clkandel on September 21, 2020

    Love the blend of flavors. The grapes are a delicious addition. Everything can be prepared ahead of time and assembled at the last minute. I thought there was more dressing than needed, but the leftover certainly won't go to waste!

  • lou_weez on September 20, 2021

    Delicious! Loved the addition of red grapes. Will make this again.

• Za-atar-roasted chicken

  • southerncooker on March 31, 2019

    This was very good but most of my garlic burnt while cooking so I only had a little to mash and go into the sauce. Next time I'll roast the garlic separate.

  • angrygreycat on January 16, 2019

    Simple preparation that forms a nice crunchy crust on the outside and keeps the meat moist inside. The sauce has a nice taste with mellow roasted garlic, some of the zahtar seasoning from the tray, lemon juice and peel. I served with just simple green veg. I would make again.

• Korean chicken salad (Dak naengchae)

  • southerncooker on February 26, 2021

    I made a forth recipe of this for just me. It was delicious.

  • coryelizabeth on April 18, 2019

    This tasted good when I first made it, but the leftovers became rather....bad. Somehow, the acidic hit of mustard disappeared after the salad sat in the fridge, and it just felt like chewing lots and lots of chicken.

• Fish tacos with lime-pickled jalapeños

  • southerncooker on August 04, 2019

    Made these for daughter and I when made guys beef tacos. We loved them.

  • Rinshin on August 08, 2019

    Quick and satisfying fish tacos. Used cod and air fryer for frying fish and that worked really well. I love garlic and even eat one black garlic daily, but for some reason this mayo/sour cream sauce was waaaay too heavy handed with garlic taste. Garlic taste lingered on and on. Six garlic cloves for half cup sauce is too many with creamy sauce like this. I plan to reduce garlic to 2-3 cloves next time. Corn tortillas were char grilled to bring out the freshness and taste.

  • Dannausc on August 14, 2019

    Pretty decent

  • ehuebener on February 27, 2022

    Ingredients list does not include the garnishes (cabbage and radishes).

• Cuban-spiced burgers

  • southerncooker on April 11, 2019

    Different, but good. Son said it reminded him of a taco. We loved the spicy sauce.

  • FJT on October 13, 2020

    These were OK, but didn't particularly excite any of us.

  • Zosia on October 12, 2019

    We enjoyed these. The flavour of the burger was good on its own and the spiced mayo spread was a delicious complement. I made 6 burgers and 1/4 of the spread, which was enough for the burgers with no leftovers.

• Uruguayan-style steak and cheese sandwich

  • southerncooker on April 11, 2019

    I couldn't find beef tenderloin so I used sirloin steak. Instead of shredding the mozzarella I sliced it. Tasted really good. The olive mixture was delicious on the sandwich.

• Cilantro-tomato omelet with turmeric butter

  • southerncooker on April 07, 2019

    I pared the recipe for one since I'm the only one who enjoys cilantro. I enjoy finding recipes that use turmeric since it is said to help those with arthritis and I have it bad in my knee. I used purple onion instead of shallots and black pepper instead of white. I also made a few errors. I folded the omelet before tenting with foil. When I tried to open it back up to add the tomato mixture it tore a bit which resulted in an ugly omelet. Sure it didn't hurt taste though. I accidentally added the fish sauce and lime juice mixture to the turmeric butter. I added a little more lime juice to the final tomato mix but decided against extra fish sauce. Despite my mistakes it still turned out delicious. I had some toasted chibatta bread to go with.

• Seared salmon with avocado sauce and tomato-cilantro salsa

  • southerncooker on April 06, 2019

    This was delicious. I especially loved the avocado sauce.

  • bwhip on December 11, 2019

    Delicious, and really easy. Great flavor, light and fresh. Perfect for a busy weeknight. We'll make this again for sure.

• Moroccan chicken skewers

  • southerncooker on May 04, 2020

    Family liked. I didn't have fresh herbs called for so used some dried parsley.

  • twoyolks on September 06, 2021

    I found this excessively lemony.

  • clkandel on September 21, 2020

    So tasty! Served this over a bed of rice pilaf. Would also be good over couscous.

  • cadfael on July 13, 2022

    We really liked it. Didn’t overcook. Foil lined oiled bake tray.Spooned some marinade bits over before popping in oven. did by temperature under properly preheated broiler at 6 inches, low 5 min. Turned then 5 min more and then high broiler 2 minutes until a little charred. Served with my version of Israeli couscous in Pages. I cut 2 large Lemons in quarters rolled them in marinade and put them on either ends of the metal skewers and it worked really well. Sprinkle with fresh herbs and serve immediately. Next time have some tzatziki and fresh yogurt flatbread.

  • et12 on April 08, 2021

    This was so good! Made it on the bbq instead of under the broiler. Chicken was moist and full of flavour. Definitely a do again.

• Tomato-herb salad with sumac

  • southerncooker on April 08, 2019

    This was just ok for me. I did leave out the mint since we're not fans.

  • hbakke on August 15, 2020

    This was alright. I substituted white onions for red, but I doubt that made too big a difference in the salad. The recipe makes more than enough dressing.

• Scotch bonnet slaw (Haitian pikliz)

  • southerncooker on April 06, 2019

    This was delicious but oh so spicy.

  • clkandel on July 07, 2019

    This was great. I didn't have scotch bonnets, so used lemon peppers. Served it as a topping for shrimp tacos. Also great served with Slow-cooker barbecue-beef sandwiches from Cooking Light Annual Recipes 1999.

  • et12 on December 21, 2020

    Nice and fresh tasting slaw, but the recipe doesn’t belong in this book. Says it only takes 15 minutes to make but at the end of the text you find out it needs to sit in its sauce for at least two hours.

• Thai stir-fried spinach

  • southerncooker on March 29, 2019

    I made a half recipe of this and ate it all. It was delicious.

• Gochujang-glazed potatoes (Gamja jorim)

  • southerncooker on March 29, 2019

    Love Korean food and gochujang. This was so good. Will make again.

  • et12 on March 16, 2021

    These were not what I expected in terms of taste or texture, but they were nonetheless very good. The potatoes are soft and pillowy with a nice sweet spicy flavour. Delicious.

  • Skamper on January 19, 2021

    Easy and tasty. I made a half batch, which was more than enough for two. I used half Yukon gold and half sweet potato and we liked the sweet potato more, though both were good. I used regular (large) potatoes cut in 1" chunks and this worked fine.

  • tralliott on May 09, 2021

    These came out great -- the sauce is super flavorful. Next time I would increase the amount of sauce slightly (maybe 1/4 extra) and add a big pinch of salt to the potatoes during the first stage of cooking if you're using a lower-sodium soy sauce.

• Poached cod in tomato-garlic broth (Pesce all'acqua pazza)

  • southerncooker on July 28, 2019

    Delicious. We ate it over brown Basmati rice.

  • FJT on January 29, 2021

    Easy and delicious.

  • Zosia on July 06, 2020

    This was delicious even with mediocre hot house tomatoes and frozen cod fillets and was very quick to cook - a good choice for a hot day.

  • sdeathe on February 23, 2022

    Easy, and made in the 45 minutes suggested, with plum tomatoes that were on hand. Served in big white soup bowls over couscous and surrounded with mixed lettuces - looked like a bistro meal. Delicious, well worth a repeat or two.

  • jenburkholder on August 09, 2021

    Tasty but not amazing. Only half the family liked.

• Soupy rice with chicken, bok choy and mushrooms (Pao fan)

  • southerncooker on October 11, 2020

    While it wasn't very soupy by the time we ate it, it was delicious. I'd happily make and eat this one again. Baby bok choy, green onions, and ginger all from my farm share.

  • ksg518 on September 14, 2020

    This was pretty good. I could see making it again on a cold winter night. Two notes, however. First this is only a 30 minute recipe if you have skinless boneless chicken thighs cut into very small bits and cut up bok choy already prepared. Otherwise plan on about an hour. Second, if you want it to be a soupy rice dish you'll need to eat it all right away since as it sits, the rice will continue to absorb the water/stock mixture.

  • Dannausc on June 12, 2022

    Fairly quick and easy. Decent.

• Chicken teriyaki donburi

  • southerncooker on May 15, 2020

    I liked this. Son said ok. I didn't have sesame seeds. I used brown rice.

  • uk2nl on December 02, 2018

    Quite sweet. Needs a bit of spice. Nice though.

  • hbakke on August 31, 2019

    Delicious and easy to make.

• Roast cod with tahini-herb butter

  • southerncooker on March 29, 2019

    I thought this one was really tasty.

  • alliebaybay on August 18, 2020

    I loved this recipe! I made it with mahi mahi instead of cod and I grilled the fish instead of roasting it. The tahini butter is so delicious! I may have put too much on my filet but it was still tasty. I also served this with an arugula salad with lemon vinaigrette and it was a perfect light summer dinner!

  • clkandel on September 27, 2020

    Easy and tasty. This was great served with rice and sauteed spinach since the sauce added to those simple dishes too.

  • julesamomof2 on March 24, 2019

    This was ok but we didn't love it. Maybe it was my tahini (Trader Joes) but the sauce, which is supposed to be the star of the dish, turned out a little thick, lumpy, and grainy all at the same time. Maybe straining the sauce first would help. There are so many interesting dishes in this book that I doubt we'll double back and try this one again.

  • jbny on December 30, 2021

    Very good! I used squeezable tahini, which made it a lot easier. More cayenne than indicated doesn't hurt either.

  • Lepa on April 01, 2019

    This was okay but not a huge success. I liked the sauce but the cod quickly went from tough/uncooked to tough/overcooked. We liked the sesame seeds but I'm not sure if I'll circle back to this recipe.

  • billcranecos on May 26, 2020

    This was tasty, and the tahini butter is the key. Make enough to slather each of the fillets with a good amount.

  • K.radcliffe on November 07, 2022

    This was pretty good, came together quickly and didn't involve too many ingredients you wouldn't have on hand. Will probably make again if I have some cod on hand.

  • dj2eats on January 07, 2023

    Easy recipe. I'm not sure if it was my fish, but the cod turned out a bit tough. I followed the instructions and took out one thinner fillet first - the temps coming out were about 125F. Flavor was good but didn't pop for us. I probably won't make this again.

• Fig and blue cheese pizza with prosciutto

  • SugarTreeBaking on June 15, 2019

    Fresh figs are out of season here in the Midwest, so I replaced the figs with thinly sliced ripe Bosc pear. Very good. Scallions could be omitted.

  • lizbot2000 on December 09, 2018

    TBH I made this with crappy pre-made dough I got at Target and baked it on a cookie sheet. So don't let all the special equipment the book suggests scare you off making this. It's delicious no matter what.

• Three-cup chicken

  • jenmacgregor18 on April 24, 2019

    Really good. I subbed white wine for sake and hatch chilies for serrano. I only had about 2 cups of basil, instead of the 3; and slightly reduced the brown sugar to 1 1/2 T instead of 2. The chicken was tender and the sauce delicious.

  • Mtetpon on October 21, 2019

    This was very easy to make and had great flavor. Used 3 cups Thai basil.

  • angrygreycat on January 08, 2019

    Made this for dinner tonight, very tasty. I'll admit I used a sake substitute (rice wine vinegar and water) but the dish had a nice bite to it. The peppers, garlic, and ginger combine to make a really nice sauce. This comes together really quickly and he warned that in the note at the beginning. I put my rice on before I started and everything was ready together. A hit with the family. Will definitely make again.

• Rigatoni with Roman broccoli sauce

  • twoyolks on June 04, 2019

    The sauce was a bit soupy but reduced a bit it thickened up a bit. It really felt like there was an ingredient missing that would make the pasta better but we couldn't figure out what it was missing.

  • clkandel on January 20, 2021

    We loved this dish. It comes together quickly and is made in a single pot! Flavors were bright with just a touch of heat. Unlike the other comments, I didn't feel the sauce was soupy - I used the full amount of cooking water in the broccoli / spinach sauce and added enough pasta water to get the consistency I wanted.

  • VineTomato on December 22, 2018

    On the one hand I love that you can easily eat loads of broccoli, but I'm not sure I loved this dish. It tasted a bit soupy, and I might have preferred it as a soup rather than pasta sauce. Might have been my mood, I will give it another go - just because - broccoli! I replaced the capers with green olives and would do that again.

  • Lepa on April 21, 2020

    After reading the other reviewers' notes I didn't add all the water but instead added it a tablespoon at a time. For the broccoli pesto I only used a tablespoon or so of water - just enough to loosen the mixture enough to blend. Similarly, I only added about 1/4 cup of water to the pasta and broccoli at the end. We enjoyed this dish (and it wasn't soupy) but it was a bit spicy for my younger son even though I didn't use the full amount of hot pepper flakes. I think the combination of (large cloves of) raw garlic, chili flakes and lemon zest gave it a very spicy flavor that the adults appreciated but kids weren't too keen on. They ate it but I'd make adjustments if I made this again.

  • mjes on September 09, 2021

    I agree that as cook I had to use common sense on the amount of water to add -- partially because it is so dependent on how well drained the broccoli and pasta are. And I am fond of broccoli stems without pureeing them so I reserved a few whole. This recipe may be addictive if you love broccoli.

  • et12 on September 24, 2022

    I really like the sauce for this, though would cut down to half the garlic for next time. Excellent recipe and quick to throw together.

  • angrygreycat on February 11, 2022

    this was a winner for us. I cut down the water and increased the red pepper flakes for our family's taste

• Miso-marinated pork soup

  • twoyolks on February 10, 2020

    This was fast and pretty tasty. I think the soup would be better with Dashi instead of chicken broth as it just seemed to be missing something and not quite Japanese.

  • Skamper on December 12, 2019

    This was very tasty. I used leftover cooked pork tenderloin, but otherwise made the recipe exactly as stated. (I did not add the extra miso or soy sauce that would have been in the marinade.) Only used about 2/3 of the jalapeno; personal preference.

• Thai rice soup (Khao tom)

  • twoyolks on March 12, 2019

    The soup was decent if a bit too spicy. I really liked the meatballs. Unfortunately, using chile-garlic sauce is a short cut and the broth suffered for it. It didn't have the brightness and contrast I expect in a Thai soup broth.

  • Melissa_427 on November 23, 2021

    Such an incredibly satisfying broth and soup overall. My husband always claims to not be a soup person, but as soon as we have a soup with a stellar broth, we are both unequivocally soup people.

  • RThoma on December 18, 2021

    Doubled the pork quantity, but kept the remaining ingredients as is. Great soup!

• White balsamic chicken with tarragon

  • meggan on November 22, 2021

    Excellent. I had to substitute sherry vinegar and I love the addition of peppadews.

  • angrygreycat on January 09, 2019

    Simple, quick dinner. Chicken has a slight sweet taste due to the white balsamic vinegar and the peppadew peppers don't provide any heat. Next time I might add 1 hot pepper in to give it a sweet-spicy profile. Something I would definitely make again with a slight adjustment.

• Onion frittata with sherry vinegar sauce

  • meggan on February 17, 2021

    I really liked the vinegar sauce but is a frittata supposed to be so thin? I think next time I would do it in a smaller pan so it was taller.

  • ksg518 on February 01, 2021

    This was reasonably good. The advantage of this recipe (and why I can see making it again) is that, except for the chives, it consists of ingredients I almost always have. So it's essentially a pantry type dinner. I didn't have chives but did substitute some scallions for part of the onions and sprinkled the rest on top. That worked well.

  • Lepa on April 01, 2021

    This was good. My whole family liked it. Please note that the vinegar is divided. I didn't and added it all to the eggs in the beginning but that didn't ruin the dish. Also, I ran out of sherry vinegar and used red wine vinegar and that was fine.

• Ginger beef and rice noodle salad

  • mrsmadam on July 29, 2022

    I loved this. I’m not sure I’m qualified to comment on the sauce as my intention was to make half (just my husband and I) but somewhere along the way realized I hadn’t reduced some of the already mixed in ingredients. The best argument I know for mis en place. I finished it by taste and I think it was pretty authentic to the recipe. I used flank steak in a Green Pan. Cooked on 6.5 on one side for 3 minutes, then on 7.5 for the last 3 minutes on my induction range and it was perfect. I was careful to let it rest and slice very thinly as instructed. This is my kind of meal. Not his so much but he did have high praise for the meat.

  • julesamomof2 on March 12, 2021

    There is way too much sugar in this recipe to make this weeknight friendly for us. I would cut back next time but this one won't be repeated. The dish was mostly rice noodles with an overly sweet sauce.

  • angrygreycat on February 05, 2022

    Substituted mint chutney for the fresh mint which is often hard to come by here. increased the amount of beef. Family really enjoyed this .

• Sausage and mushroom ragu with pappardelle

  • hillsboroks on January 22, 2019

    The mushrooms and Italian sausage marry wonderfully. With the addition of the red wine and cinnamon the flavor combination works well. I really liked it as an alternative to traditional tomato based ragu sauce.

  • jenburkholder on September 27, 2022

    This was good! I used a 10 oz package of creminis, sweet sausage instead of mild (what's the difference? Always wondered!), and my crushed tomatoes were fire-roasted. And I reduced the cinnamon to about 1/3 tsp. Paired with GF fettucine and didn't combine - only two of us eating. Froze the leftover sauce as it was easily enough for four if not five. Son commented it was "pretty good" which, when any comment is volunteered like that, is high praise and warrants a repeat.

• Shrimp with tamarind and cilantro

  • clkandel on October 03, 2020

    Served this over Savory Rice Cakes , but it would be good over any rice!

  • ripleypickles on April 29, 2022

    Had to add coconut milk to give it flavor, wouldn't make again

• Sumac-spiced chicken (Musakhan)

  • clkandel on July 24, 2020

    Will try this again with a few changes. Instead of tahini, try a yogurt lemon sauce. Also, just stuff a pita with the chicken, the oil/sumac on the pita didn't add much.

  • Zosia on September 25, 2019

    Family really enjoyed this. The flavour profile was quite different from any other recipe I've made - tangy but rich and complex. The dish took quite a bit longer to make than I expected, more than an hour from start to finish. I think I'll leave the chicken thighs whole next time, which will cut down on time spent on the first few steps and they'll be easier to fish out from the cooking liquid, and probably easier to shred. This served 6.

  • Beetqueen on May 01, 2020

    Well worth the effort.

  • et12 on March 05, 2021

    This was very tasty and easy to make. You can easily prep ingredients while the others are cooking. Agree with other comments. This took longer then 1hr to make. It took about 20 minutes to reduce the liquid.

• Pork chops with peanut-guajillo sauce

  • clkandel on June 24, 2021

    Love the flavors of the sauce. It would actually work on other proteins too - chicken, pork loin.

  • peaceoutdesign on November 03, 2022

    Make half the sauce unless you want to freeze some and use only 3/4 of the salt for the rub. The sauce was good on tamales as well.

• Black-eyed pea stew with tomato (Red-red)

  • clkandel on February 12, 2021

    Very tasty. Added extra broth to make this more soup like. Would be great served over rice as a main course. Some folks might find this too spicy, so you might want to add some of the heat ingredients and tasting before adding the full amount.

  • joeljkp on June 23, 2022

    Awesome recipe - easy, hearty, so flavorful. We did find it quite spicy, even with only 1 jalapeño. The cans of black-eyed peas yield the same as from cooking 1 lb dried, which is what I did.

  • lizbot2000 on December 01, 2018

    This was great! I did the opposite of what was instructed and used unrefined coconut oil because it was what I had and no one tells me what to do (lol). I couldn't taste any coconut, and it did fine on medium heat instead of medium-hot. I used just one jalapeño because the ones I had were enormous. A really nice and relatively quick vegetarian meal. Also the plantain chips are a must - they are delicious and add awesome texture.

  • fractal on December 02, 2019

    Good recipe. I used dried beans and petite diced tomatoes for the cherry tomatoes. Worked well and the toppings add a bunch.

  • hbakke on January 10, 2022

    Great, fairly quick vegan stew! I used dried black-eyed peas that I cooked in the pressure cooker for 15 minutes. The resulting stew was thick and nicely spicy from the jalapeños and chipotle powder. I think the accompanying lime and plantain chips (I used plantain "croutons") are essential for the added crunch and acid. I would make this again.

• Persian barley-vegetable soup

  • clkandel on March 03, 2020

    This soup tasted much better the second day after the flavors had a chance to blend. Also, drizzled it with Harissa Olive Oil for a little heat.

• Pork chops in chipotle sauce (Chuletas de puerco enchipotladas)

  • clkandel on October 13, 2020

    Fast and flavorful. I served this over pan seared polenta, which was great with the sauce. As others noted, depending on your heat tolerance, you might want to cut back on the chipotles.

  • julesamomof2 on October 26, 2020

    Quick and delicious weeknight dinner. Was quite spicy with the suggested 4 chipotle chilis so may cut back on those in the future. Served with mashed sweet potatoes and green beans.

  • Zosia on September 24, 2019

    This was quick and very flavourful. I appreciated that the cook time was designed for thinner chops that are typical of my local grocery stores; it worked perfectly for boneless loin chops. I made the sauce with fresh tomatoes and it bordered on being too salty once it was reduced (Diamond kosher salt) so a little less next time and probably only a generous pinch with canned tomatoes. I used only 2 chipotle chilies as some family have a low heat threshold and served them with sweet potatoes, one of the suggested accompaniments.

  • angrygreycat on January 07, 2019

    Made this for dinner on a weeknight. My first recipe from this book and it did live up to its name. Easy, fast preparation, even with slightly thicker pork chops. The sauce whipped up quickly in the blender. I cooked it in my cast iron skillet. Very tasty, but spicy hot, my eyes were stinging when I stood over it and stirred as I cooked. I stuck to the 4 chilies even though it said you could add more adobo sauce later from the can. I did enjoy this, but he suggests serving it with a tortilla and I don't really see the point. Tortillas don't really sop up the sauce off the plate and you can't roll a pork chop up in a tortilla. I might make some cornbread next time to go with it.

• Pasta with seared cauliflower and garlic

  • clkandel on February 11, 2022

    Subtle flavors, but very tasty. Would certainly make this again.

  • Rinshin on February 26, 2022

    Who would have thought cauliflower and pasta 15 years ago and seeing good reviews I had to try it. Made this recipe exactly as written. Yes, very subtle taste and like a previous reviewer, more lemon juice would have brightened it up. Fair amount of prep needed because once cooking starts, the ingredients are added in quick stages. I love anchovies but my husband does not and he had no idea they were integral part of this recipe. Photo added.

  • et12 on December 08, 2020

    A nice pasta and great way to cook the cauliflower. The flavours are subtle but there is a good variety of them and a range of textures. A good weekday meal. I would add a bit more lemon juice next time.

  • Catherp on February 24, 2022

    Made with Worcestershire sauce instead of anchovies and bottled lemon juice and was still delicious with great depth of flavor and texture

  • dc151 on December 08, 2020

    I thought this was great. Lots of garlic, lots of citrus, with a kick of umami. The kids were a bit skeptical.

• Vietnamese shaking beef (Bò lúc lac)

  • clkandel on February 08, 2021

    Full of flavor! Loved this dish. Served it over rice noodles. Move beef than needed for the suggested serving size.

  • Sjhvenegas on May 01, 2020

    Made this. Loved it. Added extra veggies (yellow peppers and celery)

• Cashew-coconut meatballs with creamy spiced tomato sauce

  • clkandel on July 23, 2020

    Great flavor! Next time I might use more tomato and coconut milk for the sauce.

• Kale-miso salad with roasted sweet potatoes

  • clkandel on December 24, 2020

    Loved how this turned out. Potatoes were crispy outside, creamy inside. Miso dressing is delicious. I could make this my whole meal.

  • foodgloriousfood on September 16, 2021

    Enjoyed this but next time I think I will use roasted butternut squash cubes instead of the sweet potato which came out a bit dry for me. I also added some creamy mild blue cheese crumbles at the end which we really loved, it amped up the umami.

• Chickpea flour flatbread (Socca)

  • clkandel on February 20, 2021

    Love this socca version. They come out so thin and crispy around the edges.

  • agendafan on April 06, 2021

    This recipe didn't work for me at all. I made it to the letter - weighed the chickpea flour and tested the temperature of the water. It produced porridge rather than batter. Swirling it around the pan was impossible. I added extra water and it was somewhat better but, in the end, we didn't like it that much. Disappointing, as I love chickpeas.

• Olive and roasted red pepper relish

  • clkandel on February 20, 2021

    Excellent topping for socca. I would use more roasted red pepper, maybe equal amount as the olives.

  • Acarroll on February 22, 2023

    This was good but not great. I agree with the other comment that the ratio of peppers needed to be higher. Even then, it seemed like it was missing something that I couldn't quite pinpoint.

• Creamy fennel and bean soup

  • clkandel on September 14, 2020

    This soup is delicious. I used dried beans and made it in the Instant Pot. Sauteed veg, added 1 pound of great northern beans and 6 cups of broth. Cooked on high 40 minutes, natural release. Scooped out some of the solids and pureed the rest. Added the solids back in.

  • julesamomof2 on March 31, 2019

    This was good, but required some adjustments. After making this I realize I need measurements in my recipes. 2 medium onions, 1 fennel bulb… just not specific enough for me. I've tried this before and ended up with soups that had too much of a bite to onion, so this time I held back and ended up with a very thin soup. Fixable, but annoying.

  • Lepa on June 01, 2019

    This was not good at all. It sounded great but the flavors didn't work well together at all. I used pancetta instead of bacon but otherwise followed the recipe. I can't imagine that simple substitution is responsible for the off flavor but want to disclose it for the sake of transparency. We ate a bit and threw the rest away. Even my husband, who hates to waste food, couldn't face eating it for leftovers. So disappointing.

  • Bwolfe2 on December 12, 2020

    Usually when I make a pot of soup there are 1-2 12oz jars remaining to pop in the freezer for later... once I tire of it. I never tired of this. I could have licked the pot! I made as described except I used Rancho Gordo dried beans that I rehydrated.

  • Nkrieda78 on February 10, 2020

    I used Rancho Gordo Marcella beans in lieu of canned, didn’t have rosemary, so I subbed an Herbs de Provence blend from Penzy’s and used a smoked cherrywood bacon and was very happy with the recipe. I did want more texture so I added croutons and am happy with that choice.

  • jenburkholder on August 28, 2022

    I made this using 3 cans cannellini, one of which I held back to add as whole beans. Used a little less chicken stock as I like thick soup. Used a little less bacon. No chives available so garnished with chopped scallions. Quite tasty, great leftover. Definitely needs the little squeeze of lemon at the end.

• Chickpea and harissa soup (Lablabi)

  • clkandel on December 23, 2020

    This is delicious. I made this in the Instant Pot. Sauteed ingredients as recipe does, then used 1 lb. dried chickpeas in place of canned. Same amount of liquid, minus the chickpea canned juice. Cooked for 50 minutes, high pressure, natural release

  • et12 on February 26, 2023

    This was an excellent dish. When first tasting out of the pot and seasoning, I was worried it was going to be rather one dimensional. But as other have noted, the addition of olives at the end really elevates the dish. The only thing I would do differently is add the croutons at the end right before serving so that they don’t become too soggy. I used smoked tomato purée which worked really well.

  • Skamper on December 07, 2019

    This is delicious. The first time I made a half batch (4 light servings), and the two of us ate almost all of it. The next time I made a full batch and adapted it for my instant pot and it came out really well. I originally got this recipe from 177milkstreet.com and it is slightly different than the book version, calling for dried chickpeas. I sautéed the aromatics, spices, and tomato paste, then added the broth (only 6.5 cups as I wanted more of a stew than a soup) and cooked at high pressure for 20 minutes. 15 minutes natural release, then I released all the pressure. The website version also calls for garnishing with 1 tbsp. drained capers and flat-leaf parsley in addition to the cilantro and olives, and I highly recommend this. Any type of bread is good for the croutons.

  • LifeofPie on December 31, 2022

    I cooked a whole bag of chickpeas in my instant pot the night before and made this in the morning using the entire pot. The harissa that I used is NY Shuk available online and highly recommend. Don't be tempted to leave anything out, especially the green olives. All the flavors blend together beautifully.

• Kale and white bean soup

  • clkandel on September 24, 2020

    Fast and tasty. The anchovy adds an interesting flavor not usually found in soups. I only used 1 anchovy filet though and that was enough for me.

  • Skamper on September 28, 2019

    9/28/19 - Very tasty. Made a half batch for lunch. Used about a teaspoon of anchovy paste rather than filets, and used regular curly kale since I had some that needed to be used.

• Peanut-sesame noodles

  • clkandel on September 22, 2020

    Tasty and fast. I'd soak the scallions in ice water to mellow the flavor a bit.

  • joeljkp on April 11, 2022

    Very easy to put together, and pretty tasty. It wasn't clearly obvious from the recipe beforehand, but this is a room-temperature dish. May be a better match for a hot summer day than a cool spring one. It was good as leftovers too, though I would say the sauce veers more toward grainy. For next time I'll add just a tad more liquid.

  • Skamper on November 14, 2020

    We both liked. Super easy. A bit sticky so rinse noodles more thoroughly next time. Added cooked shredded chicken. Shredded carrots or lightly stir fried vegetables would be good additions.

  • Jviney on December 28, 2020

    This was very good. Lovely and warming on a winter night. I might not add the two Tbsp of pasta water next time, as the sauce was runnier than expected. Good with rotisserie chicken and an excellent quick meal.

• Stir-fried broccoli with Sichuan peppercorns

  • clkandel on July 20, 2021

    Great crispiness to the broccoli with this cooking method. Tasty dish that's fast to prepare.

  • joeljkp on December 18, 2022

    Great dish, and probably quite fast once you do it a couple times. We paired it with some sauteed tofu and served over rice for an easy dinner. Well-liked, though both of us thought some peanuts would have been a great addition, and maybe increase the sauce by 50% to account for the extras.

  • coryelizabeth on April 18, 2019

    A solid, delicious vegetable side that is not a ton of work.

  • et12 on December 01, 2020

    Very tasty and quick to make. I didn’t have access to Sichuan peppercorns but black peppercorns worked just as well.

  • hbakke on April 25, 2020

    Tasty broccoli dish. I made this exactly as written and it had a light tingle from the Sichuan peppercorns. I served this with rice as a veggie dinner.

• Brazilian chocolate fudge candies (Brigadeiros)

  • clkandel on May 31, 2022

    These were such a tasty treat! I added a little cayenne pepper to mine because I like a little heat with my chocolate desserts. I'd read a tip to use a little butter to grease your hands when rolling the balls and it worked great. Rolled them with no problem. I tried to coat them in chocolate sprinkles, which seemed to be the traditional coating, but found it hard to get them to stick. I rolled some in unsweetened shredded coconut - that was easier and I liked the coconut chocolate combo. Didn't try the nuts because one of the folks had a nut allergy.

  • Skamper on January 02, 2021

    Made these for Christmas and was very disappointed. The chocolate was difficult to work with - very sticky and difficult to get to roll into balls. The cinnamon overwhelmed every other flavor.

• Lemon grass-coconut tofu

  • EmilyR on June 09, 2022

    This has a distinct Indian flair. It's flavorful, simple, and tastes like it requires more effort than it does. Also, great for those who aren't fond of curry. (I used powdered lemon grass from the Asian grocery).

  • coryelizabeth on April 18, 2019

    This is my favorite recipe from the book (so far), and there's a lot of competition for that slot. I didn't adjust a single thing, and the completed dish was perfection.

  • et12 on March 29, 2021

    Tasty and would do again but with less salt in the tofu rub. Definitely use super or extra firm tofu, anything less doesn’t hold up its shape.

  • Skamper on October 10, 2019

    Very tasty and came together quickly. A half batch was more than enough for 2 people.

  • Shewi128 on June 14, 2022

    Just like other reviewers have said, this is a simple and easy-to-prepare dish. The recipe said it'd take 25 minutes, but it was more like 30-35. It was very flavorful, but the fish sauce was still a little strong for me. However, the whole family liked it. I did use a tube of lemongrass instead of fresh lemongrass.

  • K.radcliffe on November 07, 2020

    This made A LOT of food, would make a half batch in future. Make sure you use a good blender for the paste because the lemon grass wasn't totally incorporated in mine and there were some bigger bits in the finished sauce.

• Roasted chicken breasts with grapes and sherry vinegar

  • susankay on April 12, 2022

    This is excellent. Don’t forget to cut the grapes in half like I did!

  • foodgloriousfood on April 01, 2022

    We loved this. I would recommend holding the onions back until halfway through cooking rather than adding them at the start as directed.

• Peruvian quinoa and corn chowder (Chupe de quinoa)

  • stockholm28 on December 12, 2021

    This was very good and it makes a satisfying one pot meal that could easily be made vegetarian if you swapped out the chicken broth for vegetable. This says it serves four, but I had roughly 8 cups of soup in the end so these are hearty servings. I found the heat from the aji amarillo paste pretty tame. I don’t know if the particular brand I bought was mild. Aji amarillo paste was a new ingredent for me (I’ve only had it in the dipping sauce that comes with Peruvian rotisserie chicken). This will be a repeat for me.

  • Maefleur on September 19, 2019

    I made this using purple and white potatoes and basil instead of mint as that’s what I had. While it probably was less sweet than the original, it was still a delicious soup.

  • averythingcooks on April 11, 2021

    I added chopped ham to the browning onions & then proceeded as directed other than using frozen butternut squash cubes in place of the sweet potatoes and fresh thyme & basil for the herbs. I added some lime juice and had a quick taste before adding the cream - it was very good BUT to up the veg, I added chopped plum tomatoes & wilted in some spinach. The quinoa certainly drank up the broth and I had to add more before the final swirl of cream. We had a very nice soup for last night's dinner.

  • fractal on December 30, 2019

    Tasty and quite spicy. Cooks up quickly Can order the aji Amarillo paste from amazon.

  • breakthroughc on January 10, 2021

    This is a delicious weeknight vegetarian stew. It is quite spicy, right at my spicy tolerance level. A jar of Amarillo paste will make 3 recipes.

  • jenburkholder on April 08, 2022

    Decent enough for a weeknight. Used vegetarian chicken-free bouillon and made our own ají amarillo paste. Creamy, warm, and lightly spicy, but probably not special enough to repeat.

  • Acarroll on January 02, 2022

    Not sure what I did wrong but the texture was thick and gummy. I used a purple sweet potato. The spice level was good, but we agreed it was missing something - maybe some type of umami flavor, or sour cream to serve? I also stirred in a chopped tomato near the end of cooking.

• Vietnamese meatball lettuce wraps

  • stockholm28 on December 12, 2021

    I liked these, but I prefer the meatballs from Diva Cooking. Next time I will combine parts of both of these recipes. I like the carrots and nuoc mam from the Milk Street recipe.

  • Zosia on October 22, 2020

    These had great flavour and the meatballs were wonderfully tender. I broiled rather than fry them and included julienned cucumber with the carrots but otherwise made the recipe as written.

  • ksg518 on June 01, 2021

    Very good. I didn't have the chiles and I think they could have used the heat. Next time I'll follow Zosia's idea of broiling them to avoid splatter all over my cooktop. They are a little awkward to eat but perhaps my lettuce leaves weren't as big as they should have been.

  • angrygreycat on January 19, 2019

    These were delicious - the fish sauce really adds a lot of flavor to the ground pork. The variety of textures was excellent with the spongy texture of the meatballs and the crisp fresh lettuce and then the dressed shredded carrots. The only negative is that it is not really easy to eat. To wrap three meatballs up in lettuce and then pick up to eat like other lettuce wraps was a little challenging. Perhaps make meatballs smaller next time or my daughter suggested placing the whole thing inside of a tortilla to hold it together.

• Hazelnut-crusted chicken cutlets with arugula and fennel salad

  • peaceoutdesign on December 29, 2022

    Easy and fantastic. I did change the arugula but the recipe is really about the chicken. A squeeze of lemon at the end made up for the lemony arugula.

  • sarahawker on July 01, 2022

    Very quick to make and show stopping for a weeknight meal. Rave reviews for ingredient (fennel from my CSA box) that I am not familiar with. I used thin pork loin and pistachios instead of the chicken and hazelnuts and the family raved. Will make again with the chicken.

  • Mtetpon on September 08, 2019

    This is very good. Definitely adding to my rotation.

• Indian spiced beef and peas (Keema matar)

  • peaceoutdesign on April 03, 2021

    This is much like Milk Street Cookish recipe, Curried Ground Beef, and peas. Very disappointing that Milk Street is publishing redundant recipes

  • joeljkp on April 19, 2022

    Satisfying with Beyond Beef in place of traditional, served with naan as suggested. I used MDH garam masala, which I guess ends up spicy when used in these quantities, even without the suggested chiles. I agree with et12, I used scant salt measurements and was still surprised at how nearly-oversalted it tasted. Still, this is a quick satisfying meat-based curry.

  • et12 on August 08, 2021

    I really enjoyed this curry and will definitely be making again. Quick and easy to pull together. Sweet and flavourful but not to heavy like some other similar curries. Was on the cusp of being over seasoned, so think I will use only three teaspoons of salt instead of the recommended four.

• Shrimp with feta cheese (Garides saganaki)

  • peaceoutdesign on June 18, 2022

    Trade wine for Ouzo. Could add onion or fennel bulb. To serve could use individual ramekins and brown feta under the broiler.

  • VineTomato on December 23, 2018

    This dish delivers on the Greek flavours! Although we enjoyed it, I'll probably not make this one again. I much prefer Tessa Kiros' shrimp with lemon, peri-peri, garlic and feta which is one of our favourites.

  • jbny on April 18, 2021

    delicious. canned tomatoes worked out fine. simpler than Ottolenghi's version!

• Vietnamese skirt steak sandwiches

  • peaceoutdesign on May 07, 2021

    This was fast and tasty. Don't forget jalapenos even though they aren't in the ingredients. There is no such thing as hollowing out the bread too much.

  • et12 on April 24, 2021

    Easy and tasty sandwich to make, great flavours.

• Shaved zucchini salad with Parmesan and herbs

  • peaceoutdesign on June 11, 2022

    I really liked this and as the recipe states dress only as about to dine.

  • joeljkp on April 19, 2022

    Really nice fresh salad, esp. for summer when herbs are readily available. Used chopped toasted almonds in place of hazelnuts.

  • et12 on November 22, 2020

    This was a fresh and tasty salad that accompanied a pasta nicely

  • Skamper on August 08, 2022

    This was delicious but there was way too much vinaigrette. The zucchini was drowned. Next time I'd make a half batch of the vinaigrette. I used pine nuts.

• Chickpea and cucumber salad (Chana chaat)

  • VineTomato on December 22, 2018

    Great side dish. I served this with the curry leaf popcorn chicken (I made a shrimp version) from Nik Sharma's Season. We skipped the fried wonton strips, given what we were serving it with. I've never seen fried wonton strips in the UK, and would suggest that gathia would be an amazing substitute. You can't forgo the black salt which turns the dish into something extra special with it's sulphur-led flavour (which does not sound appealing - but it works!).

  • coryelizabeth on April 18, 2019

    Gosh, this was good. I think the flavors improve a lot after sitting, so this makes for great leftovers -- just add the wonton strips individually to servings rather than mixing in to the whole dish.

• Braised chickpeas and spinach with smoked paprika and garlic (Guisat de cigrons)

  • VineTomato on January 22, 2019

    Unfortunately this was not for us. Was looking forward to some bold flavours, but the end result was unpleasantly medicinal. I made a few substitutes, one of which I believe affected the outcome. Dried rosemary in place of fresh - I suspect this contributed to the medicinal taste. Swiss chard in place of mature 'bunch' spinach - supermarkets in UK tend to only stock baby spinach which Christopher warns goes mushy in this recipe. I made my own fire roasted tomatoes - grilled in the oven, this ingredient is not readily available in the UK.

  • coryelizabeth on April 18, 2019

    This was a hit in my house. The thyme and rosemary are meant to be background flavors (I think), so I'm guessing substitutions might throw off the balance of the dish. Filling, easy, and flavorful.

  • Sleeth on January 19, 2020

    Nice hearty vegetarian stew for a cold January day. The panko/almond mixture took on a sandy texture in the skillet, but it is a very flavorful, slightly crunchy topping. I made as instructed, with no substitutions. The thyme and rosemary were fresh from my garden. Took me about 45 minutes from start to finish.

• Spicy garlic soba with greens

  • julesamomof2 on December 07, 2018

    Super easy and delicious--I used regular soy sauce, despite the heed to use low sodium, and it was on the salty side.

  • Skamper on October 01, 2019

    We both liked. Served with sunny side up egg. I used a heaping tablespoon of gochujang to keep it less spicy - M liked but I could have used a bit more spice. I've never had leeks or onions brown in 2-3 minutes, and after about 5 minutes these were no different, so I skipped the step of saving some for garnish. I'm probably not the most expedient cook, but this took me way longer than 20 minutes. There was quite a bit of chopping and grating and cleaning and stemming 2 lbs of kale.

• Whole roasted cauliflower

  • julesamomof2 on April 16, 2019

    This was excellent with the suggested cilantro yogurt sauce. The blanching then baking method worked great, although the cauliflower was a little bland without the sauce. A nice dairy free (we used almond milk yogurt) gluten free choice.

  • et12 on February 21, 2021

    Who knew a simple cauliflower could be so delicious! Made it for a healthy snack. It tasted really good on its own but was equally tasty with a bit of sriracha sauce. Will definitely make again, next time will cook a bit longer so that it breaks up more easily, as instructed.

• Colombian coconut chicken

  • julesamomof2 on December 01, 2018

    This was really good, and it was fun to make my own coconut milk. However, between pulling out my blender for the coconut milk and the additional dirty pans, I'm not sure it qualifies as a weeknight dish. That said, we loved it and will make it again.

  • et12 on November 15, 2020

    This was delicious and very easy to make. Takes about 40 minutes but little of that time requires your full attention and one can easily go about other tasks.

• Cider-braised lentils with apple-radish pickles

  • joeljkp on March 05, 2023

    Great flavor, very complex and savory. The pickled vegetables and goat cheese are great on top. I'll note that the kids didn't like any of it :-). I did it on a Sunday, it seems a bit involved for a Tuesday night.

  • kaityblueeyes on October 25, 2022

    This is delicious! Makes a good amount of lentils. Love the flavor combo for fall. Goat cheese is a must!

• Toasted pearl couscous with fried eggs

  • joeljkp on June 16, 2022

    Tasty, satisfying, easily doable as a quick weeknight meal. My one-year-old enjoyed it along with the adults. I agree with Shewi128 that the portion size is small - doubling the recipe may be a good idea if folks are hungry. I used turmeric pearl couscous by mistake, but the result was good; not sure if that made any difference whatsoever.

  • coryelizabeth on April 18, 2019

    This truly lives up to the concept of the book. It's comforting and delicious and completely doable, even when you're exhausted after work.

  • Jviney on February 02, 2021

    The flavors were delicious. Calls for 2 1/2 cups hot water added in stages to cook the couscous, and I may have lost count but I believe I added at least three cups and possibly a quarter cup beyond that. The couscous was still VERY al dente, but the flavour and creaminess made up for it.

  • Shewi128 on March 04, 2022

    How was there so much flavor with so little ingredients? We loved this! However, our family of 4 (2 adults, 1 5 year old and 1 tween) needed more food. Usually the suggested serving sizes are much too large, but we were all left wanting more.

• Pasta with browned butter, yogurt and herbs

  • joeljkp on April 19, 2022

    Really tasty, savory pasta dish for when fistfuls of herbs are available. I used gemelli for the pasta, and increased everything by 1/3 to match a ~1lb quantity of pasta. A couple mistakes - I forgot to increase the butter quantity so ours wasn't as saucy as intended, and I missed the call for fresh oregano and subbed 3tsp dried oregano added all at once instead. Still, this was enjoyed by all and I look forward to the leftovers. Paired with the shaved zucchini salad from the same book.

  • Lepa on March 31, 2021

    This was a bit unusual and really delicious. Definitely a repeat!

• Benne seed cookies

  • joeljkp on April 26, 2022

    Great cookies! Relatively easy, though with a nice rich complex flavor. The whole family loved them. Yield was 33 cookies (advertised 30).

  • et12 on October 09, 2022

    These reminded me of a cookie version of Sesame Snaps. Tasted just like them and easy to put together. The instructions say to bake 15 cookies in a single pan and to space them evenly apart without telling you how much they will expand. I forgot to compensate for fact North American ovens are bigger than European ones, so mine merged together a bit.

• Pistachio-mint beef kofta

  • Zosia on May 16, 2020

    I was a little concerned when the raw meat mixture looked like paté but the patties were very juicy and flavourful and the texture didn't seem over-processed at all. The meat wasn't quite cooked through after 6 minutes in the pan so I popped it the oven for 5 minutes to finish. I would reduce the salt a little next time.

  • et12 on January 09, 2021

    Delicious! I used dried herbs instead of fresh ones and it was just as good. Didn’t make the accompanying yogurt sauce, used a hummus instead and served with a herbed lemon rice recipe also in this book, which worked well.

  • Skamper on July 04, 2021

    We both liked these. I used one pound ground turkey and eyeballed the rest of the amounts (1 whole egg and 1 yolk). After processing the meat was very "sticky" and difficult to shape into patties, but it worked out ok. Very good served with lettuce, onion & the yogurt sauce in a pita.

• Cilantro rice

  • ksg518 on September 12, 2020

    A quick easy way to dress up rice. I think the mini-chop is the way to go here even if you add the cilantro in batches. I started with my blender but once it chopped up the herbs everything fell below the blades and I couldn't get it to turn into the paste you need.

  • foodgloriousfood on April 01, 2022

    I halved the oil so it wasn't gluey and I was pleased that I did.

• Paprika-caraway kielbasa soup

  • ksg518 on February 25, 2021

    Very good soup. I don't think I've ever had sauerkraut in a soup but I enjoyed this. If I made one change it might be to brown the sausage, remove it from the pan and then brown the onion. I don't think I would add the potato until I added the liquid. The recipe calls for starting with the sausage, onion and potato together. So instead of browning, the onion really just steamed. Adding the potatoes that early made them a little mushier than I would have liked by the end.

  • et12 on August 15, 2021

    This was a very good, well balanced soup. I agree with previous person’s note to brown the sausage first as it adds a depth of flavour. I served it with some German dark rye bread. Made for a good meal.

  • Nkrieda78 on October 31, 2020

    I added large homemade croutons and it felt like a great addition!

• Chicken salad with apple, celery root and fennel

  • ksg518 on January 04, 2021

    This is a fine chicken salad although not something to rave about. I didn't have the fennel but plenty of celery root so I doubled that. Grapes would make a nice addition.

• Salt-and-pepper shrimp

  • jbny on February 09, 2022

    delicious and very spicy. Have kleenex handy!

• White pizza with arugula

  • sarahawker on June 28, 2022

    I LOVED this. Never would have thought of using a heavy cream to make a sauce. The overspill did smoke up the kitchen pretty well. I used the Robertas Pizza dough from the NYT and it was delicious. Two 10-12" pizzas served four. Do not plan on leftovers, this would likely not reheat or save well at all.

  • et12 on November 21, 2022

    We liked this and despite my using a thinner cream then what was called for, I still managed to get a nice sauce out of it. I used spinach I had on hand and it tasted lovely, but I can appreciate how arugula would have been better.

• Pasta all'Amatriciana

  • Lepa on October 22, 2020

    I thought this was really good but the kids said it was too spicy (that's what ten cloves of garlic will do!) I recommend it and will probably make it again but cut down on the garlic.

• Ginger-turmeric potatoes and green beans (Aloo faliyan)

  • Lepa on April 09, 2019

    This is easy to throw together and has a nice, fresh taste. It doesn't seem particularly authentic but we enjoyed it with naan and dal.

  • breanne884 on July 25, 2020

    Really enjoyed this - made this and a Trader Joe's Chana Masala. Made tasty wraps by putting both in leftover tortillas and naan for an easy dinner that happened to be vegan. Some shishito peppers came with my green beans in the CSA box this week, so may add some of those to the when I make it again this week.

  • ChefLeen on August 26, 2022

    I made it with butter chicken and rice. The cumin didn’t really come through for me so I’d go heavier next time. Instead of the red pepper flakes I’d go with any Indian crushed red pepper. Not enjoyed enough in our house to make again.

• Cilantro-dill bean and noodle soup

  • Lepa on April 05, 2019

    This is easy to make, delicious and very healthy. My whole family loved it and the kids asked for seconds. The yogurt and lemon garnish is essential. We ate this with warm naan and it was a wonderful, satisfying meal.

• Rigatoni carbonara with ricotta

  • Lepa on May 15, 2019

    This recipe, as written, was a mess. The pasta is cooked in a small amount of water and you are not supposed to drain it at the end. There was too much water and the egg/cheese mixture was more like soup than carbonara. I should have trusted my instincts and eyes instead of the recipe - and drained most of the water. That said, it tasted pretty good and I will probably try this recipe again.

  • et12 on February 18, 2021

    I had the same issue as the previous reviewer, there was far too much water in this dish. I ended up reducing the liquid further and then cooking away the cheese sauce over a low heat. It tasted good In the end but added some extra time to what should have been a quick recipe. Recipe also needs a lot more peas. Most of them just end up getting trapped in the rigatoni.

• Parmesan and herb turkey burgers

  • coryelizabeth on April 18, 2019

    Definitely not a diet food with all that mayonnaise, but definitely very delicious. I made it with Kewpie mayo, which, you know.

  • lou_weez on October 23, 2020

    These were delicious!! A bit fiddly for a mid-week meal after a long day at work, unless, of course, you have prepped everything beforehand. Will be making these again.

  • et12 on April 10, 2021

    These were very good. Made ours on the bbq and it only took slightly longer then in the pan as instructed. On their own the burgers are just ok but with the sauce, they are excellent! Highly recommend adding some lettuce within the burger.

  • sdeathe on November 30, 2022

    Very good, worth a repeat, but a lot of chopping prep. Fat content can be reduced by substituting 3% plain yoghurt for the mayonnaise. Tangier, so reduce or leave out the lime juice.

• Ricotta salata-stuffed flatbread with shallots (Ciccio)

  • coryelizabeth on April 18, 2019

    I'd give it a B. Maybe B+? The flavor combination was nice, but the bread-to-filling ratio was off. A sprinkle of crunchy finishing salt on top is a must.

  • Shewi128 on January 06, 2022

    Decrease shallots if you have non-onion lovers in your house.

• Yogurt flatbreads with flavored butters

  • coryelizabeth on April 18, 2019

    These were fine, but there are better flatbread recipes out there.

  • Shewi128 on June 21, 2021

    I did not enjoy these flatbreads. They were easy to make and to roll out, but the flavor was lacking, even with the flavored butters.

• Cantonese-style black pepper beef with potatoes

  • meginyeg on June 08, 2022

    Didn't have sweet potatoes so used all potatoes. Not mind blowing but tasty enough. Will make again.

• Spanish eggs and potatoes (Huevos rotos)

  • puddlemere on March 27, 2019

    I love potatoes and eggs together so I was excited about this. The technique of microwaving the potatoes prior to frying was very convenient and worked great; I only needed 5 minutes with my microwave.

  • lou_weez on July 30, 2020

    This was delicious but next time I would cook the onion and chorizo first.

  • sdeathe on February 11, 2022

    My husband made this last night, a great success. He used chicken mild Italian sausages as that was what was in the freezer, and cooked the onion and sausage a bit longer than called for. Partly frozen sausages cut very easily and neatly. Love the taste of the sherry vinegar. Definitely to be repeated.

  • breakthroughc on March 31, 2022

    I struggled with this recipe, but the final dish was delicious. The cooking times were off quite a bit. My potatoes were very done after 8 minutes in the microwave and would have been burnt if cooked for 5 minutes per side. I added the chili with the onion and that took longer than 5 minutes. I had to add a bit more oil as it was sticking. My eggs were done in 4 minutes and by that time my potatoes were overly browned. I used vegan chorizo crumbles which worked well in this dish. Hubby loved this dinner so I will make again and know that the cooking times are off.

• Black bean noodles with pork and mushrooms

  • lou_weez on July 26, 2021

    Good quick dinner. I did make a few changes - used zucchini instead of mushrooms, chicken stock instead of dry sherry and plain black bean sauce as I couldn't find black bean with garlic.

• Cuban picadillo

  • lou_weez on April 15, 2021

    Yum!! A really tasty savoury mince. I served it with sweet potato fries and added the optional chopped boiled eggs. Left the olives out of the kids bowls and everyone was happy. Recipe states it takes 45min from start to finish but 30min and I was done.

  • ebalk02 on August 21, 2021

    Thought this was just ok. The Serious Eats picadillo is considerably more flavorful.

• Turkish scrambled eggs with spicy tomato and capers (Menemen)

  • Kerreydp on October 04, 2021

    I’m not sure if my poblano was extra spicy but I could barely eat this and I only used one instead of the two that the recipe called for.

  • angrygreycat on January 12, 2019

    Made this for late breakfast this morning. I just left off the feta, I'm not a big fan of it. The eggs were delicious and creamy and the topping was very good. I am trying to think of something else I would put it on because I liked it that much. Served with Sesame Seeded bread. Will make again!

• Sopa seca with butternut squash

  • bwhip on November 20, 2019

    Unusual and very delicious. Book says it takes 25 minutes, but that doesn’t include the prep as the other reviewer noted. Closer to 40-45 minutes total for me. We’ll make this again.

  • hbakke on November 12, 2019

    Tasty recipe. The lime juice and the garnishes really add something to this dish, so don't skip them. We used 1 lb. of pasta instead of 12 oz. and it turned out fine. This made about 6 servings.

  • zacharyzachary on December 11, 2018

    This is a delicious recipe that is fairly simple aside from the prep work. Like most recipes in this book, plan for the prep work to at least double the length of the start-to-finish time it lists. Unlike most recipes in this book, this is something my two little kids enjoyed. The queso fresco is a must. Don’t skip or substitute this ingredient.

• Chicken cutlets with mango-tomato sauce

  • bwhip on March 09, 2021

    We really enjoyed this. It had a perfect blend of sweetness and spice, and was light and easy to prepare for a weeknight.

  • Acarroll on April 07, 2022

    This was ok, but not good enough to repeat. We didn't love the flavor combination. Kids loved the chicken seasoned with garam masala.

• Stir-fried chicken with snap peas and basil

  • bwhip on June 23, 2022

    This was okay. Quick and easy, with strong heat from the serranos, and saltiness from the fish oil. It didn’t say to serve with rice, though it makes sense to. Recipe says that it serves four, but without rice it serves more like 2 1/2.

• Lomo saltado

  • fractal on December 30, 2019

    Easy and tasty. The whole family liked it.

  • hbakke on August 15, 2020

    We both liked this. I think the 30 minute total cook time is a bit optimistic, but overall this was easy and delicious. I would make this again.

• Tamarind chickpeas with greens

  • Livia on February 12, 2022

    The flavours are all there but I found the instructions confusing such as the preparation of the tamarind. Also the timings are off as I used kale and it was ready in a few minutes after 40min it would have turned to much :/

• Chili-rubbed pork with cucumber-melon salad

  • Dannausc on August 14, 2019

    Pretty decent

• Chili chicken tacos

  • Mtetpon on December 03, 2018

    The recipe was simple and came together quickly but too sweet for my tastes.

• Soba with edamame and watercress

  • Mtetpon on November 15, 2020

    I added a fried egg to the dish for some hungry boys. This was delish and took less than the 25 minutes the recipe said.

  • Skamper on November 17, 2020

    This was tasty and superfast. The most time consuming part was separating the watercress leaves and stems, and I think it'd be just as good with baby spinach. Made a half batch and used a scant T of chili garlic sauce; next time I'd use a little less. Thought about topping with a fried egg but don't think the flavor is quite right. Would be a good lunch.

• Spicy Sichuan tofu and pork (Mapo dofu)

  • Mtetpon on August 06, 2019

    The flavor and texture was perfect before the tofu. I felt the silken tofu was the wrong choice it made the dish mushy. Maybe a firmer tofu would of been better.

  • et12 on February 07, 2021

    This was good but fairly mild in flavour, unlike most other very flavourful recipes in this excellent book. I didn’t have access to the bean paste and so used the recommended substitution of miso paste, soy sauce and chilli garlic sauce but the flavours weren’t very strong.

• Ginger-soy steak with pear-cucumber salad

  • et12 on February 22, 2021

    This was good and easy to through together. Loved the combination of pears and cucumber in the salad but halved the amount of rice wine vinegar and thought it was perfect. Need to use thick cut of steak otherwise it easily overcooks.

• Spanish ratatouille (Pisto Manchego)

  • et12 on December 07, 2020

    This was a really great dish, a great example of letting good ingredients shine.Would use slightly less salt then recommended next time. served it with a baked potato.

• Beef suya

  • et12 on September 21, 2020

    Very tasty and definitely a do-again. Paired nicely with the rice jollof recipe also in this book. Used a T-bone steak and it worked just as well. Could probably make in under 30 minutes.

• Crispy Sichuan-chili chicken (La zi ji)

  • et12 on February 11, 2021

    This was tasty and turned out great except for the recipe called for too much salt! I would omit the salt in the pepper/sugar coating and use a low sodium soy sauce next time. I only used a quarter of the recommended chilli oil and that was enough spice for me.

• Tagliatelle with portobellos and chive ricotta

  • et12 on January 17, 2021

    Excellent pasta dish with deep umami flavours, well balanced with the chive ricotta and fresh tarragon. Took much longer then recommended to reduce the sauce and takes a while to prep the mushrooms too. Recommend 1hr instead of 30 min.

• Chickpea and yogurt soup

  • et12 on March 06, 2021

    Easy to make and refreshingly tangy. It was good for a quick lunch, not sure it would be substantial enough for a dinner.

• Macanese meat-and-potato hash (Minchi)

  • et12 on October 20, 2020

    Loved this one, easy to make with good combination of flavours. Definitely worth putting fried egg on top. Next time I’ll precook the potatoes a bit longer in the microwave to save time on the stovetop.

  • angrygreycat on January 15, 2019

    I've been cooking from the Milk Street: Tuesday Nights book quite a bit recently and this is the first miss. The Rice vinegar manages to overwhelm both the Worcestershire and soy sauce to leave a sweet taste. The sweetness with meat was not what I expected and I didn't really like it. I might make this again simply leaving out the vinegar or perhaps replacing it with another type of vinegar. I like the combination of ginger/scallions/pork and potato.

  • Riya08 on October 13, 2020

    I really enjoyed this recipe. It's easy to whip up for breakfast, lunch or dinner. I found the sweetness pleasant and definitely went with a sunny side up egg and sriracha on top. That helped to balance the sweetness. The cilantro and scallions really elevate this.

• Cacio e pepe

  • et12 on November 22, 2020

    The first time I tried this, the cheese clumped together and wouldn’t form a sauce. Tried again with more finely grated cheese and it worked fine. The flavour was Ok but not the best, or in this case, the quickest pasta I ever made.

  • hbakke on September 03, 2019

    Tasty and easy to make. I used Trader Joe's pre-grated Pecorino Romano and it worked out well.

• Bulgur-tomato salad with herbs and pomegranate molasses (Eetch)

  • et12 on February 04, 2021

    Delicious! Didn’t have any fresh herbs so used dried mint and parsley and was just as good.

• Moroccan-style braised chicken with lemon (Tangia)

  • et12 on January 21, 2021

    A tasty dish and easy to make. Was worried sauce would end up being a little bland but adding the lemon and olive at the end heightened the flavour. Served with flat bread.

  • Skamper on March 15, 2020

    We both liked this. I made it in my Instant Pot on high for 10 minutes with 10 minutes natural release. Next time, only add 1 cup of water. I had some preserved lemons so used a combination of preserved and fresh.

• Lemon and herb pilaf with hazelnuts

  • et12 on January 09, 2021

    Excellent rice, easy to make with a very nice flavour. I used dried parsley and oregano instead of fresh parsley and tarragon and it worked well.

• Jollof rice

  • et12 on September 21, 2020

    Easy to make and a pleasant rice dish. Was nicely paired with the beef suya recipe from beginning of this book.

• Chocolate-tahini pudding

  • et12 on November 21, 2022

    This was good and I appreciated the additional depth of flavour brought on by the tahini.

  • D.Barker on July 12, 2021

    This was okay. Just kind of your average chocolate pudding. We could not taste the tahini honestly, so it was just kind of "blah".

• Puddings chômeur

  • et12 on December 26, 2022

    This was really good. I accidentally overcooked mine and had less gooey maple sugar but it was still very good. Served with whipped cream instead of recommended ice cream.

  • BrendaD1962 on October 28, 2021

    SO good! I will make this dessert again and again. Easy and oh so good. We served it with vanilla ice cream and whipped cream. Absolutely delicious!

• Coconut-saffron macaroons

  • et12 on February 23, 2021

    These were delicious, easy to make and had a perfect texture. Would definitely do again.

• Roasted fennel with rosemary

  • Skamper on October 31, 2019

    A lot of the fennel burned in 30 minutes. I would make this again, but less time and really watch it.

• Ginger-scallion steamed fish

  • Skamper on April 18, 2020

    Tasty and a different way of preparing fish for me. I used cod and made a half batch. Next time I'd make more cabbage as it was better than I expected. I didn't have any chilis so I added a pinch of crushed red pepper to each piece of fish.

• Sweet soy-braised pork

  • Nkrieda78 on May 23, 2022

    We loved this. I used kecap manis instead of molasses because I had it and the head notes mention going for that flavor.

  • Riya08 on January 06, 2021

    Excellent flavor. I loved the slight heat from the serrano, which perfectly balanced the sweet flavors.

• Caramel-braised chicken with ginger and lime

  • angrygreycat on January 13, 2019

    Made this for dinner tonight. Need to be patient to get the caramel dark enough. Taste was very good and recipe worked exactly as described. The additions of the jalepeno, cilantro and lime after it is taken off the heat makes for a really nice fresh element to the dish, lightening it up. Will make again.

  • sdeathe on July 29, 2022

    Very good, a little time consuming to prepare but not difficult. Worth a repeat.

  • Shewi128 on January 06, 2022

    We loved this recipe, and most of us in our family wanted more.

  • MissKoo on July 05, 2020

    This was good, but adding in prep time (and I admit to being slow in the kitchen) it was more time consuming to prepare than expected and the caramelizing took a long time. Flavors of fish sauce-lime-ginger are nicely balanced, jalapeño adds some needed heat, and enough left over for 3 more individual meals.Would use half the amount of chicken if making again for solo dining and make coconut rice instead of plain white rice for more flavor contrast.

• Jerk-roasted chicken

  • angrygreycat on July 13, 2019

    This is the first recipe from this book that was NOT a hit. Just didn't enjoy the flavors or the texture of the skin. Not for us.

• Spicy pork with leeks and roasted red peppers (Tigania)

  • hbakke on April 10, 2019

    Should have browned the pork a bit longer. This was alright but I wasn't a huge fan of the leek and oregano combination.

  • jenburkholder on September 13, 2022

    We quite liked this. Mine was a little saucy when done (and probably cooked 40-45 minutes instead of 30), so I tightened with a smidge of cornstarch. Served with rice pilaf and a veg, made a nice dinner and will be good leftovers. I used 3 large farmers' market leeks and it was just right - 6 would have been excessive at that size!

• Somali chicken soup

  • hbakke on July 14, 2019

    Tasty soup! I thought the amount of cardamom would be too much, but it was fine. I threw the radish and cabbage in the pot for the second day and it worked well. I served with a scoop of rice in the bowl. Chili sauce is very spicy (should seed the peppers next time). Use sparingly.

• Venetian cornmeal cookies with currants (Zaletti)

  • hbakke on March 10, 2022

    Delicious cookies! Buttery with a nice citrus flavor. I used a tablespoon scoop and ended up with 22 cookies rather than 40 as the recipe suggested.

  • MissKoo on June 20, 2020

    One of several dessert recipes from Milk Street that I"m testing for upcoming cookbook group gathering. These cookies are amazing. Crisp and crunchy, infused with orange flavor but not too much and, like so many Italian cookies, not too sweet but just right. You can taste the cornmeal but it isn't overwhelming. Easy to eat too many without realizing it, and very good with a chilled rosé. Recipes says it makes about 40 cookies but I ended up with 30. May make slightly smaller next time (used a quite small ice cream scoop). Soaked the currants in Cointreau and used a very large naval orange for the fresh orange zest.Recipe calls for salted butter but I used unsalted and only amount of salt recipe called for (1/2 teaspoon).

• Spaghetti with pancetta (Pasta alla Gricia)

  • thetinkhams on October 22, 2019

    The recipe worked well as written, though it took me a little longer to make than stated. I probably could have addressed that by starting the pasta right when the water was boiling instead of when I had finished everything else. We found that the recipe wasn’t really for us though - neither one of us is a huge fan of sheep milk cheese so the pecorino romano itself was our issue. We might try it with Parmigiano Reggiano but H makes a pasta, asparagus & bacon dish that’s similar enough we’ll probably default to that. The black pepper in this was nice - not too heavy even when served the dish with more on top as directed.

• Gruyère and chive omelet

  • Shewi128 on April 19, 2021

    Very unique omelet. My croutons did not get fully crispy, but the flavors were delicious. It was like a fondue omelet.

• Coriander-roasted chicken

  • Shewi128 on August 13, 2021

    Simple and amazing. The garlic cloves were overcooked, so I recommend possibly taking them out of the oven earlier.

• Piri piri chicken thighs

  • foodgloriousfood on September 16, 2021

    We really enjoyed this. The Piri-Piri sauce is terrific!

• Miso-marinated skirt steak

  • billcranecos on July 30, 2020

    It seems odd to "pat dry" the thick marinade, but in evaluating the end product it seems the right thing to do. I'm curious to try this with flank steak next time.

• Food52

  ...filled of streamlined recipes, with flavors from around the world. The book is organized by the time required: Fast (40 to 45 minutes), Faster (30 to 35 minutes), and Fastest (15 to 25 minutes)...

  Full review

• Food in Jars

  This is the best weeknight cookbook I’ve seen in ages. I’ve made half a dozen recipes from its pages and they’ve all been great.

  Full review