Notes about Recipes in this book

• Greek chicken

  • jenmacgregor18 on July 08, 2021

    omitted thyme and subbed more oregano - and used bone-in, skin-on chicken breasts. Although I really enjoyed the flavor, I might just sub boneless, skinless chicken thighs next time.

• Weeknight ground beef tacos

  • vglong29 on April 02, 2019

    Much better than tacos made with seasoning packet. Could use more spice, probably from more chipotle chiles.

• Easy Mexican rice

  • Kinhawaii on May 18, 2021

    Ok, really needs the lime at the end.

• Stuffed turkey wings

  • Shewi128 on March 16, 2021

    Flavorful turkey. Be careful to not burn sauce on the bottom

• Popcorn chicken

  • Shewi128 on August 28, 2023

    Easy, flavorful, crisp chicken. I really despise frying food for many reasons, so I save recipes like this for my biannual fry-day. The recipe turned out ok, but the oil's temperature went from 400-250 pretty quick. The chicken wasn't going to get brown, and it was going to absorb excess oil in a low temperature like that. So, after 4 minutes, we took the chicken out and cooked it in an air fryer until it was golden brown. Would I make this again? Maybe, but not sure.

  • dbuhler on July 17, 2024

    These were very delicious. I loved the flavor of the coating and they turned out very crispy. My oil temperature fell way too far (exactly as Shewi128 described) when I added the chicken so next time I will bring the temp up higher to compensate. I also cooked them for 4 minutes, and although they weren't as dark as the recipe suggests, they were still lightly golden and crispy. I would definitely make these again.

• Vegetarian ramen with shiitakes and soft eggs

  • puddlemere on February 17, 2019

    Nothing earth-shattering, but a quick and simple way to upgrade packaged ramen.

• Pork tenderloin roulade with bacon, apple, and Gruyère

  • Shewi128 on April 06, 2021

    Very delicious recipe. I used a different ATK recipe to cook it on the grill instead of the oven.

• Triple-chocolate sticky buns

  • Kinhawaii on September 17, 2020

    Rich & delicious - like a big all chocolate cinnamon bun. I haven’t eaten many sticky buns but I think it’s light on the sticky, heavier on the chocolate. Made the night before & cooked the next day - as instructed. More time consuming than difficult.

  • dbuhler on October 06, 2024

    Wow these are great! The only change that I made was that I substituted golden syrup for the dark corn syrup and I would do that again. I used Guittard milk chocolate chips and since they are large chips I chose to chop them and that worked really well. I am a big fan of doughs with a tangzhong preferment and it works very well here producing a soft and pillowy dough that isn't dry. I will gladly make these again!

• Orange chocolate mousse

  • anya_sf on November 17, 2019

    Making the mousse in a blender was very quick and easy, but did not yield the classic light mousse texture. This "mousse" was much denser, like pot de creme or ganache. The flavor was very good. Whipped cream helped balance the richness. Definitely let the mousse sit at room temperature as instructed prior to serving or it will be too stiff.