Notes about Recipes in this book

• Overnight Thai milk tea

  • H_Leblanc123 on June 01, 2022

    Made with bergamot black tea and homemade oat milk. Delicious.

• Mushroom and kale savory oatmeal

  • southerncooker on December 17, 2020

    I don't enjoy sweet oatmeal but prefer savory. Always delighted when I find a new recipe for savory oatmeal. This one with an Asian twist was really tasty.

  • MarciK on May 25, 2023

    I wasn’t sure how I’d like savory oatmeal, but honestly it was delicious. It reminds me of a mushroom barley dish. I haven’t tried with the egg yet, but I might add one for dinner tonight. I’d like more mushrooms and less oatmeal next time.

• Overnight oats four ways: cherry almond

  • southerncooker on June 10, 2022

    I made a half recipe for one serving, and substituted almond milk instead of the whole milk. This was delicious. I like that it had both cooked and raw cherries in this one.

  • MarciK on September 12, 2023

    This could have used more oats per milk/yoghurt. I did add a touch extra maple syrup. It’s good, but nothing remarkable. A solid choice if you’re just looking for inspiration. Easy to put together.

• Overnight oats four ways: blackberry-ginger

  • southerncooker on June 12, 2022

    Made a half recipe for just me. I used almond milk instead of whole milk. I used the maple syrup for the sweetener. The fresh ginger was a nice touch. Delicious.

• Mango-turmeric smoothie bowls

  • southerncooker on June 12, 2022

    Made one serving of this one. I used almond milk. I didn't have dragon fruit so I substituted raspberries. I don't care for papaya so I added diced mango. Tumeric was a nice addition to this one.

• Butternut squash soup

  • Happykikkers on November 06, 2022

    Tasted nice, nothing special. Don’t skip the crème fraîche, it adds a little extra to the soup.

• Vietnamese crab noodle soup (Bun rieu)

  • steeno on November 10, 2022

    easy to follow recipe and turns out great each time! noodle soups always seem daunting but bun rieu in general is as easy as it gets in 30 minutes!

• Salmon and corn chowder

  • babyfork on October 28, 2022

    10/5/22 This is a good corn chowder recipe and the salmon part is basically an add-on that you cook separately. So you can just add any old seafood you wish after the chowder is ready. (Well, not old seafood, that would be gross.) I seared some scallops and plopped them into the hot soup and garnished with some chopped scallions. Used some last of the season corn from the farmer's market for this, but would be fine with frozen. I simmered the broth with the corncobs after I took the kernels off to get some more corn flavor into the soup. It's CORN! A big golden knob...it has the juice! Can you imagine a more beautiful thing?!

• Bulgogi japchae

  • TheresaH on May 23, 2026

    This recipe is really good. We all enjoyed it.

• Quick bulgogi

  • southerncooker on December 17, 2020

    My husband always requests Korean food for his birthday. This year I made this one for part of his birthday meal. It was a hit. I used the rib eye option. It turned out tender and delicious.

• Tamarind-cumin grilled pork chops

  • mpo on August 27, 2021

    I used pomegranate molasses for the tamarind, as I read it was a good substitute.

• Japanese beef curry

  • steeno on November 10, 2022

    will never need to buy boxed curry anymore after learning how to make roux, love using our pressure cooker for an even faster meal! i add in carrots/potato after pressure cooking so they are not too mushy

• Smoky slow-cooker chili

  • terawong on July 23, 2022

    Way too watery

• Gochujang bok choy with shiitake mushrooms

  • southerncooker on April 30, 2021

    This was good but I've had other bok choy recipes I liked better.

  • MarciK on May 22, 2023

    I coated tofu in cornstarch and fried it, then tossed it in at the end to make this a main meal. This is excellent. Great flavor, healthy, filling. Next time I might make extra sauce. There was enough to coat everything, but I would like extra for rice. It had a medium heat level, or slightly less.

• Strawberry-raspberry-rhubarb pie

  • MarciK on May 25, 2023

    I was looking for a way to use some of the rhubarb I grow and tend to ignore. This was good, but not my favorite pie. It was too lemony for what I like in a berry pie. I’m not sure if it was from the tart rhubarb or the extra lemon juice. Still, it did make a good pie if that’s what you like. The crumble topping made too much and was drier than I like. I’d reduce the flour to 3/4 cup - 1 cup.

• Eat Your Books by Jenny Hartin

  Dzung does not disappoint with her debut cookbook that features a perfect blend of her heritage and a few twists and turns to make cooking exciting!

  Full review