Notes about Recipes in this book

• Whole wheat + cumin flatbreads

  • Lepa on October 12, 2018

    These were easy to mix together and very good with lentil soup. Next time I'll make a double batch!

  • puddlemere on October 06, 2018

    I thought these were quite good, especially for the relatively little effort required. The dough was extremely easy to work with and cooked up quickly.

• Italian flag baked pasta

  • puddlemere on January 02, 2019

    I liked that this had the same flavors as lasagna but required less time/effort. Agree that it makes great leftovers!

  • Lepa on October 13, 2018

    I love Turshen's vegetarian lasagna recipe in Simple Victories so I was excited to try this. I omitted the turkey to make it vegetarian. It was good. The spinach/cheese filling was especially delicious. I think my kids prefer the lasagna but I expect this will make it into regular rotation. It also makes excellent leftovers!

• Arugula salad with lemon, pine nuts + pecorino

  • Lepa on October 31, 2018

    This is not unusual or exciting but it is solid and delicious. There is probably too much dressing here, which can easily overwhelm arugula, so add a bit at a time instead of adding all of it.

• Garlicky shrimp with tequila + lime

  • southerncooker on January 19, 2019

    I was planning on making the Italian version of this but forgot my lemon and didn't have tequila for the other version. I ended up using white wine for the tequila, parsley for the cilantro and using the lime and lime zest from the original recipe. I took her suggestion for turning this into a meal by serving it with black beans and rice. I used brown rice and also warmed a couple soft corn taco shell for hubby. We both though this was a delicious meal. Was hoping to make the kimchi shrimp pancakes with some leftover shrimp as suggested in the again section but we devoured the shrimp. Oh well maybe next time. I'll double the shrimp so we'll have leftovers.

• Radicchio + roasted squash salad

  • Lepa on November 23, 2018

    This was a nice addition to the Thanksgiving table- a welcome note of bitter and acid to balance the other flavors. While I am a huge radicchio fan, however, I can't see making this regularly.

• Easy pumpkin + olive oil cake

  • Lepa on October 13, 2018

    This was easy and the kids ended up eating it but I was not impressed and do not plan on making it again.

• Spiced banana brown bread

  • hirsheys on October 06, 2018

    This wasn't my favorite. It was more brown bread than banana bread. It definitely needed a swipe of butter on it. (I wished I'd had cream cheese!) It is certainly fine, but not something I'll make again.

  • Lepa on October 12, 2018

    We didn't like this very much. I wanted it to be more like banana bread and it was therefore pretty unsatisfying. It was decent with cream cheese but I won't make it again.

  • puddlemere on December 09, 2018

    I actually liked this, but I had adjusted my expectations based on previous reviewers' comments. It turns out a bit like a spiced whole wheat bread with some subtle sweetness from the banana. Great warm and spread with butter.

• Chicken + black-eyed pea chili

  • averythingcooks on February 05, 2019

    This was a really nice chicken chili. I used 2 boneless breasts and subbed 1/2 & 1/2 black beans and corn for the black eyed peas. The "small victory" ( yes - I said it :) is learning to use pickled jalapeno brine at the end of any chili as the acid to brighten it up. I always learn something new when I read Turshen's books!

• Skillet cornbread with cheddar + scallions

  • averythingcooks on February 05, 2019

    This was a great skillet baked corn bread. As much as I love making Barefoot Contessa's version for a crowd, the husband thinks it is more like cake than "bread" - and maybe that's why it is so popular? This version is a much more sensible size for us and the sizzling hot skillet resulted in beautifully tender, flavourful bread with crisp edges. Next time I might try adding some corn kernels to the batter but as is, it was a great accompaniment to her chicken chili. And I just had a split wedge buttered and toasted under the broiler for breakfast - yum!

• Romaine + celery salad with buttermilk ranch dressing

  • Emily Hope on October 16, 2018

    We liked this: crunchy, fresh, and a good accompaniment to the braised chicken and noodles we were having. The combination of celery plus ranch made it seem very old school to me, took me right back to dinners at Grandma’s House!

• Iceberg wedge salad with pickled shallots

  • NJChicaa on December 01, 2018

    We enjoyed this but thought the dressing needed some more salt.

• Charred broccoli with capers + lemon

  • Astrid5555 on January 12, 2019

    I did not read the recipe properly before I started cooking and ended up adding the capers and lemon juice to the broccoli before roasting and not after. Nevertheless, this is makes a nice side dish (in our case for the ginger pork meatballs from Melissa Clark’s Dinner).

  • Lepa on October 13, 2018

    I liked the flavors here but this wasn't a big hit with my family, who don't love lemon or roasted broccoli as much as I do. The broccoli reduces quite a bit and three heads ended up filling a tiny bowl.

• Double-baked potatoes with horseradish + cheddar

  • southerncooker on January 07, 2019

    Son and I really enjoyed these but hubby didn't care for them. The horseradish really gave them a nice flavor.

• Stir-fried roasted eggplant with pork

  • ksg518 on January 07, 2019

    We thought this was only OK. It was very bland. I added additional soy sauce and even hoisin sauce to add flavor. If I make it again, I'll add some water chestnuts or walnuts for crunch and some scallions plus perhaps a splash of balsamic vinegar. We also used turkey instead of pork which Turshen suggests as a substitute but this may be a case where the pork really is the only way to go. I love Raybun's picture though!

• Mustardy deviled eggs

  • Lepa on November 23, 2018

    These were good but probably won't replace my go-to recipe, from the Genius Recipes book. It is worth noting, however, that the directions for cooking the eggs did result in perfectly cooked eggs that were easy to peel. This task deters me from making deviled eggs more frequently so I plan to adopt it.

• Sweet potato oven fries with comeback sauce

  • hirsheys on January 21, 2019

    I really enjoyed these fries - the method worked great (I made a half recipe) and they came out tasty. I did make one replacement - instead of 1/2 tsp paprika and 1/2 tsp cayenne (for a 1/2 recipe) I used 1 tsp of hot paprika. I'm sure I could have bumped the spice up a bit, but my cayenne is very spicy, so I was concerned about using too much. I did *not* like the comeback sauce, though - too heavy on the horseradish (maybe mine is just very strong?) and lemon. I made a simple batch of Russian dressing instead.

• Tortilla soup with the works

  • Emily Hope on January 30, 2019

    If I'd known tortilla soup was this easy to make I would have done it years ago! Essentially you simmer a whole chicken with aromatics, shred the meat, (optionally) rest overnight, fry tortilla strips, reheat and serve. I did change a couple of things: drastically cut back on the chipotles to 2 (from a whole can!) because I was serving to the spice-intolerant; if I was making for myself would probably up to 4-6, but not a whole can. After about an hour (soup cooks for 2-3 hours) I cut the meat off the breasts because I was worried it would be too dry -- would do this again. Although I was worried frying tortilla strips would be a giant pain, it wasn't terrible; that said, we had leftovers with commercial tortilla chips (because my children love the homemade ones so much they ate them all!) and it was fine. Also dropped chunks of avocado and fresh mozzarella in the soup, along with the other stuff (have had tortilla soup served this way at a great restaurant in Berkeley). Yum!

  • NJChicaa on December 03, 2018

    It is really pretty hot if you make it with the full can of chipotles as called for in the recipe. . . and I like heat. I can't eat it without sour cream. Next time I will use only half a can.

• Confetti meatloaf

  • NJChicaa on December 01, 2018

    This is much better with ground turkey than with ground beef. It gets pasty with beef. A nice "different" meatloaf.

  • Jane on January 07, 2019

    This was quite time consuming with fine dicing the vegetables (for the confetti effect). But it did taste good and leftovers held up well. I served it with the suggested cauliflower mash.

• Creamy garlic mashed cauliflower

  • Jane on January 07, 2019

    This wasn't a success. It was far too liquid even though I drained the cauliflower very well and only added half the cream (following the previous note). The taste was OK but I prefer a mash I make using my stick blender and olive oil which is not as smooth but doesn't feel like a thick soup. I served it with the Confetti meatloaf.

  • NJChicaa on December 01, 2018

    The half and half made it runny. It is completely unnecessary.

• Raspberries with cocoa whipped cream

  • Lepa on October 13, 2018

    This is a delightful treat and whipping it up is so very quick and simple. Everyone in my family loved this.

• Super crunchy lime-y salad

  • NJChicaa on December 01, 2018

    Had to make with iceberg due to romaine recall. Leftovers were mush. Lesson learned--don't dress the salad all at once. Still, freshly made it was wonderful. I will make this again and again.

• Buttermilk ranch dressing

  • Emily Hope on October 16, 2018

    I’m not generally a fan of garlic powder, but as promised it did taste like ranch dressing, but fresher and more lively than from a bottle. Pretty strongly flavored on its own, but mellows when on a salad. Tastes better after it sits a bit—next time I might make a double batch to have on hand.

• Eat the Love by Irvin Lin

  ...accessible solid recipes that not only will feed you for that meal but will also feed you for the next meal, with side bars that talk about how to repurpose leftovers into whole new dishes.

  Full review

• The Kitchn

  ...collection of recipes and menus that invite you to rethink your leftovers...guides the reader through recipes while sharing personal stories and encouragement along the way.

  Full review

• Eat Your Books by Jenny Hartin

  Julia Turshen's Now & Again reimagines leftovers and will inspire you to gather those you love around the table.

  Full review

• The Kitchn

  The book is organized into seasonal, stress-free, affordable menus, each with accompanying suggestions on how to prep the meal ahead of time and repurpose any extra food.

  Full review

• The Kitchn

  ...features "endless ideas for reinventing leftovers." Gather around the table to enjoy an inspiring menu that might remind you of something you've tried before — but better.

  Full review

• The Kitchn

  ...for the thrifty-minded home cook who loves to entertain. With this book in your arsenal, you will never feel at a loss about what to do with leftovers ever again.

  Full review

• Food52

  ...will include a slew of Turshen’s favorite recipes, from holiday menus to weeknight go-tos, as well as her smart ideas for giving those meals a second life.

  Full review