All About Dinner: Simple Meals, Expert Advice by Molly Stevens

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Notes about Recipes in this book

  • Quinoa bowl with red peppers, chickpeas, and roasted broccoli

    • MollyB on January 16, 2020

      I loved this recipe! It was a fair amount of work, but all came together beautifully for a filling and healthy bowl. I made the carrot pickles from the book, and it was worth it - they are very good and the crunch and spiciness of the carrots really added to the dish. I used cooked einkorn rather than quinoa, following her guidelines that you can substitute other whole grains for the quinoa.

  • Quick vegetable pickles

    • MollyB on January 16, 2020

      I made her carrot pickle variation, with carrots, serrano peppers, and ginger. I really liked the heat from the peppers. I served the carrots with the quinoa bowl from the book, and they were great in the dish. I would definitely make the recipe again, but I would take the extra step of cutting the carrots into coins rather than sticks.

  • Turkey and vegetable potpie

    • Rinshin on January 06, 2020

      Outstanding pot pie using leftover turkey. Having a flavorful homemade turkey stock helps too. I liked the addition of turnip and button mushrooms. Mushrooms taste permeated throughout the filling. Added parboiled Yukon potatoes and subbed in snap peas for peas. The snap peas retained the crispness even with baking nicely. This is the best pot pie ever including my own. Photo added

  • Summer squash and tomato gratin

    • Barb_N on June 26, 2020

      I made this with a slight adaptation, adding sliced eggplant. If I’d had more time I would have pre roasted the eggplant because I knew it would be spongy otherwise. This is not a difficult dish, but with all the slicing and dicing and almost an hour in the oven, it was a very late dinner. That said, it is a quintessential summer dish!

  • Cod with spinach, tomatoes, and shallots

    • Barb_N on February 11, 2020

      This recipe has a lot to recommend it - beautiful colors, easy clean up, low fuss, low fat (I used cooking spray on the parchment and just a touch of olive oil, not pats of butter). The most difficult part is making the parchment ‘bags’ but with Molly Stevens’ directions I succeeded at last - start from the round end of the half heart and twist the pointy end into a ‘tail’.

  • Roasted halibut with chile-lime butter sauce

    • Lepa on February 27, 2020

      This is one of the best fish dishes I've ever made. It is simple but stunningly good. My whole family (including sometimes fish-skeptical kids) ate it happily and there was even some plate licking. Because we were eating with kids I used a jalapeno that was pretty mild and the sauce wasn't spicy at all. My husband and I added the diced jalapeno on top of our portions and even adding it at the end was perfect. I liked the temperature guide; it helped me to cook the halibut until it was tender and done but not rubbery. We ate this with an herbed basmati rice and that was the perfect pairing.

  • Green beans with shallots, herbs, and lemon

    • Lepa on May 05, 2020

      This is a great way to prepare green beans. I used thyme and champagne vinegar. My husband doesn't normally love them but he really enjoyed this recipe and asked me to make it again.

    • bwhip on October 29, 2020

      Excellent, this was a lovely way to prepare and serve green beans. Some of the best we’ve had.

  • Mushroom-parsley salad with Parmesan

    • Lepa on February 16, 2020

      This was interesting but probably not a repeat. As it turns out, we prefer our mushrooms cooked!

  • Creamy parsnip-leek soup

    • Lepa on April 08, 2020

      This was fine - if you love thyme or parsnips- but probably not a repeat.

  • Indian-spiced skillet supper with chickpeas, tomatoes, and spinach

    • Lepa on March 30, 2020

      This was okay but I didn't like it as much as Indian food I make from Indian cookbooks. The flavor was a bit flat.

    • Trepess on September 01, 2020

      Really enjoyed this and pretty simple ingredients/pantry items. Substituted 1/2 coconut milk for the heavy cream and used olive oil instead of butter. Nice with a dollop of yogurt.

  • Spinach and sopressata frittata

    • Lepa on March 21, 2020

      This may be the best frittata I've ever made. I didn't have sopressata so I used salami and I also used gruyere instead of fontina (and creme fraiche instead of cream). The texture was excellent (not rubbery like some frittatas) and it was so flavorful. I baked it for twelve minutes and finished with two minutes under the broiler, which was perfect. I highly recommend this frittata!

  • Bo's big bad breakfast sandwich

    • Lepa on March 22, 2020

      I guess you may not need a recipe for this sandwich but the book was a good source of inspiration. We added bacon, avocado, chedder and tomatoes. Delicious!

  • Honey walnut tea cake

    • Lepa on February 21, 2020

      This is my kind of cake: it's not too sweet and is filled with nuts and spice (cardamom!) and a touch of citrus. Really delicious!

  • Penne with roasted summer squash, burst cherry tomatoes, and feta

    • bwhip on October 02, 2020

      Really lovely dish, where the roasted vegetables are the star of the show. I used goat cheese (recommended by the author as an alternative to the feta), and it gave it a nice creaminess and tang. I really like the way the pasta is there, but that it isn't a pasta dish per se.

  • Roasted salmon and broccoli with ginger-soy marinade

    • Skamper on September 14, 2020

      Tasty. I liked the broccoli more than the salmon.

  • Gochujang chicken wings

    • billcranecos on October 23, 2020

      This was tasty. The sauce for the wings got better the more we ate.

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  • ISBN 10 0393246272
  • ISBN 13 9780393246278
  • Published Nov 05 2019
  • Format Hardcover
  • Page Count 400
  • Language English
  • Edition 1
  • Countries United States
  • Publisher W. W. Norton & Company

Publishers Text

Like most of us, Molly Stevens has no team of prep cooks, no vast pantry, and no one paid to clean up her home kitchen. What she does have are delicious, time-tested recipes made from easy-to-find ingredients, collected for the first time in All About Dinner. These are the dishes that Stevens loves most, the ones her students clamor for: an Arugula Salad with Peaches, Basil Vinaigrette and Sunflower Seeds; an elegant Creamy Parsnip- Leek Soup; a Butter- Poached Shrimp with Fresh Tomatoes and Garlic; and an Apple and Triple-Ginger Crisp. Building on the foolproof clarity of her previous cookbooks, each recipe is designed to impart solid kitchen skills while encouraging home cooks to expand their personal repertoires by mastering everyday favorites like simple pasta, hearty stew, and tempting savory and sweet snacks.

A gorgeous collection of balanced meals, packed with flavor, All About Dinner will entice busy cooks back into their kitchens.

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