Simply Julia: 110 Easy Recipes for Healthy Comfort Food by Julia Turshen

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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Vegetarian
    • Ingredients: whole wheat spaghetti pasta; baby spinach; kale; basil; feta cheese; cream cheese
    • Categories: Quick / easy; Sauces, general; Stews & one-pot meals; Rice dishes; Main course; Suppers
    • Ingredients: extra-firm tofu; soy sauce; fish sauce; chili garlic sauce; toasted sesame oil; sesame seeds; long-grain rice; rice vinegar; English cucumbers; carrots; peanut butter
    • Categories: Quick / easy; Sauces, general; Main course; Suppers; American; Mexican
    • Ingredients: corn tortilla chips; ground turkey; tomato salsa; sharp cheddar cheese; sour cream
    • Categories: Quick / easy; Sauces for meat; Main course; Swedish
    • Ingredients: ground turkey; eggs; panko breadcrumbs; ground allspice; nutmeg; chicken stock; sour cream; Worcestershire sauce
    • Accompaniments: Cherry & allspice sauce
    • Categories: Quick / easy; Main course
    • Ingredients: ground turkey; Vidalia onions; Worcestershire sauce
    • Categories: Quick / easy; Sauces for meat; Main course; Italian
    • Ingredients: all-purpose flour; pork tenderloin; capers; dry white wine
    • Categories: Quick / easy; Stews & one-pot meals; Main course; Korean
    • Ingredients: toasted sesame oil; white onions; garlic; shrimp; soy sauce; cooked rice; cabbage kimchi
    • Categories: Dressings & marinades; Quick / easy; Salads; Main course
    • Ingredients: salmon; mixed mushrooms; shallots; soy sauce; tahini; baby arugula; avocados; roasted salted almonds
    • Categories: Quick / easy; Main course
    • Ingredients: canned pink salmon; ricotta cheese; Old Bay seasoning; lemons; frozen peas; half and half cream; sour cream and onion potato chips
    • Categories: Quick / easy; Main course
    • Ingredients: saltine crackers; Dijon mustard; Old Bay seasoning; white fish fillets; lemons
    • Categories: Quick / easy; Sandwiches & burgers; Sauces for meat; Main course; Middle Eastern
    • Ingredients: ground beef; ground cumin; ground cinnamon; ground allspice; pita bread; yogurt; garlic; lemons
    • Categories: Pies, tarts & pastries; Quick / easy; Main course; Cooking ahead
    • Ingredients: mixed mushrooms; yellow onions; kale; carrots; sour cream; garlic and fine herbs Boursin cheese; puff pastry; eggs; flaky salt of your choice
    • Categories: Chutneys, pickles & relishes; Quick / easy; Sandwiches & burgers; Main course; Cooking ahead; American; Italian; Vegetarian
    • Ingredients: fennel seeds; dried oregano; pimentón; iceberg lettuce; pimento-stuffed green olives; capers; mayonnaise; sesame submarine sandwich rolls; aged provolone cheese; roasted red peppers; fresh mozzarella cheese
    • Categories: Pasta, baked; Quick / easy; Main course; Cooking ahead; French; Vegetarian
    • Ingredients: zucchini; eggplants; cherry tomatoes; dried oregano; short pasta; ricotta cheese; Parmesan cheese; mixed bell peppers
    • Categories: Quick / easy; Stuffing; Main course; Cooking ahead
    • Ingredients: portobello mushrooms; sweet Italian sausages; mixed bell peppers; red onions; tomato paste; garlic; baby arugula; fine breadcrumbs; goat cheese
    • Categories: Quick / easy; Rice dishes; Stews & one-pot meals; Main course; Cooking ahead; Cajun & Creole
    • Ingredients: chicken thighs; chile powder; ground cayenne pepper; yellow onions; celery; green bell peppers; garlic; tomato paste; canned diced tomatoes; chicken stock; long-grain rice; scallions; smoked andouille sausages
    • Categories: Quick / easy; Stews & one-pot meals; Main course; Cooking ahead; English
    • Ingredients: carrots; frozen peas; ground turkey; yellow onions; tomato paste; chicken stock; Worcestershire sauce; cauliflower; baking potatoes; garlic; half and half cream; sharp cheddar cheese
    • Categories: Quick / easy; Main course; Cooking ahead; French
    • Ingredients: yellow onions; Worcestershire sauce; balsamic vinegar; eggs; panko breadcrumbs; ground turkey; Gruyère cheese
    • Categories: Quick / easy; Main course; Cooking ahead; Mexican
    • Ingredients: boneless pork shoulder; ground cumin; bay leaves; garlic; oranges; distilled white vinegar
    • Categories: Quick / easy; Sauces, general; Stuffing; Main course; Cooking ahead
    • Ingredients: yellow onions; canned crushed tomatoes; Savoy cabbage; ground turkey; eggs; cooked brown rice; ground allspice; dill
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    • Categories: Chili; Quick / easy; Main course; American; Vegan; Vegetarian
    • Ingredients: extra-firm tofu; garlic powder; ground cumin; pimentón; yellow onions; red bell peppers; garlic; canned red kidney beans; canned black beans; canned diced tomatoes; yellow cornmeal; red chile powder
    • Categories: Quick / easy; Sauces, general; Stews & one-pot meals; Main course; Vegan; Vegetarian
    • Ingredients: chia seeds; non-dairy milk; apple cider vinegar; whole wheat flour; yellow cornmeal; yellow onions; red bell peppers; tomato paste; garlic; ground cumin; pimentón; canned diced tomatoes; canned black beans; corn on the cob; vegan mayonnaise; limes
    • Categories: Quick / easy; Stews & one-pot meals; Main course; Caribbean; Vegan; Vegetarian
    • Ingredients: yellow onions; green bell peppers; carrots; garlic; ketchup; turmeric; canned coconut milk; long-grain rice; canned red kidney beans; baby spinach

Notes about this book

  • nicolepellegrini on December 16, 2022

    This is easily my favorite book that I've gotten through the Hardcover Cook club so far. The recipes are generally easy yet clever, not requiring a lot of specialty ingredients yet good enough to go into regular rotation in our home kitchen. The vegetable sides and vegetable-forward dishes are particular favorites of mine so far.

Notes about Recipes in this book

  • French onion meatloaf

    • jaelsne on July 17, 2022

      I made this for guests (close friends) with mashed potatoes and green beans. It was an absolute hit!

    • Cheri on March 28, 2021

      This was just ok. Made with beef instead of turkey, a bit dry. Not our favorite. This makes a BIG meatloaf. We did like it better the second day, but probably not enough to repeat

    • kari500 on November 14, 2021

      I did the onions the day before, which made this a breeze. We liked it a lot, definite repeat. Used ground turkey, but would like to try with Impossible meat. Served with roasted potatoes and fennel salad.

    • TrishaCP on February 28, 2022

      This was really easy and really delicious. It stayed moist as leftovers too.

    • bernalgirl on June 11, 2021

      A very good tender meatloaf, great for those avoiding red meat but who miss a good plate of this comfort food. Wondering what I could brush on top so it browns a bit more…

    • anya_sf on October 08, 2022

      Fantastic flavor! Not a looker though. I've made cheesy meatloaves before, but this is the first one where the cheese really added something. Loved the onions (cooked those ahead).

    • pattyatbryce on February 22, 2024

      Really yummy. My husband's favorite. Just plan on time for the onions to properly cook first.

    • Nkrieda78 on May 27, 2021

      We had this as written with Turkey and it’s amazing! Incredible off the charts delicious, especially because it’s meatloaf.

    • snoozermoose on December 04, 2021

      Very unphotogenic but absolutely delicious!! I can't get enough of this meatloaf. You absolutely can't tell it's turkey, and it's wonderfully moist. Probably my favorite meatloaf recipe ever.

  • Stewed chicken with sour cream & chive dumplings

    • jaelsne on July 17, 2022

      My husband raved about this dish—making sure that I’ll put it into my rotation. The prep was very easy.

    • anya_sf on January 03, 2023

      Since I was feeding a teenage boy, I increased the chicken and spinach and added frozen peas, and was happy with those changes. While easy to make, next time I'd add steps for better flavor and texture (saute carrots with onion and celery, cook chicken separately), and add flour for a thicker broth.

    • Jviney on July 16, 2021

      Somehow perfect for a rainy summer day. The dumplings were delicious and truly had the richness of sour cream and chive. I will pare back the chicken next time, it overwhelmed the veggies for me. A new favourite weeknight dinner for sure.

    • mnrickert on April 28, 2021

      This recipe fell flat for me, especially the soup base when compared to the flavorful dumplings. Next time I'll add celery and onion. I also would probably double the dumpling recipe and reduce the salt in the dumplings.

    • jimandtammyfaye on June 29, 2021

      Comfort food and simplicity. I worried the onion powder would be too much, but it tasted delicious in the dumplings. Next time, I'll increase the meat/veggie base ratio. Sweet potatoes would work in place of carrots.

    • Babycarrot on February 27, 2024

      Since a previous commenter found this recipe to be flat, I added some onion and celery as she only calls for using carrots. I think leftovers were better the next day as some of the flavors melded, but it still was a rather boring stew/broth. The dumplings were definitely the best part and would make those again.

  • Low-and-slow baked Greek chicken & potatoes

    • jaelsne on June 21, 2023

      This recipe produced delicious, moist chicken with lovely crisp skin. The sauce was good with the potatoes, not so much for the chicken. Very easy preparation, just allow plenty of time for roasting.

  • Roger's jambalaya

    • Jane on January 18, 2022

      This was time consuming (almost two hours start to finish) but worth it. I did make 1.5 times the quantity as my packs of chicken thighs and andouille warranted it so there was more chopping than the recipe if you do the set amount. I skipped the cayenne and it was still plenty spicy. I didn't add the shrimp as with chicken and andouille it felt unnecessary. Really enjoyable and a definite repeat.

    • JoanN on March 12, 2022

      Not as enamored of this as others. Thought it was just okay. Easy one-pot meal, but I'll stick with Paul Prudhomme's jambalaya recipes which are first cooked stovetop and then baked.

    • bernalgirl on July 22, 2021

      Easy and flavorful, the whole family enjoyed this one

    • lou_weez on March 25, 2021

      This was great!! Left out the chilli so it was more kid friendly and used chorizo instead of andouille sausage. Reheated brilliantly for lunch the next day too. Will be making this again.

    • anya_sf on December 21, 2023

      Easy and tasty. I used half the chile peppers in deference to my son; my husband and I added Tabasco to our servings. Although I used 1 1/4 cups rice, the jambalaya was still a bit wetter than expected, although not unpleasantly so.

    • snoozermoose on December 04, 2021

      My favorite recipe in the book! Easy, hearty, super flavorful, and feeds a crowd (or makes plenty of leftovers if you're only cooking for two). I don't even find that it needs the shrimp because there's a lot of protein in there already compared to the amount of rice. But I usually still add it because who doesn't love shrimp?

  • Italian sausage, farro & tomato stew

    • Jane on August 28, 2021

      I loved this. So much so that rather than freeze individual portions for future me to enjoy, I ate it 5 nights in a row (and didn't get bored of it at all). There are no unusual ingredients or techniques but somehow it makes a really satisfying dinner with a lot of flavor. Also very easy to put together. A definite repeat.

    • nicolepellegrini on November 11, 2022

      Delicious! Another non-fussy yet outstanding recipe from this book. Husband loved it (even if he went a little crazy adding ricotta as suggested.) It had more flavor than I even expected and I made it exactly as followed except adding a bay leaf.

    • susankay on January 11, 2023

      Absolutely delicious. This will be a regular meal for us from now on.

    • stockholm28 on October 28, 2021

      This isn’t a repeat for me. It makes a very hearty stew, but I didn’t feel this recipe was more than the sum of its parts.

    • Dannausc on April 18, 2021

      I added about 2 T. Red wine vinegar and about 2 t. Red pepper flakes. I sprinkled feta on top. I liked it quite a bit. Makes a nice, hearty stew.

    • Skamper on April 07, 2023

      This was good not great. I used slightly less sausage (14 oz), slightly more kale (10 oz), and TJs 10 minute farro. I wanted more of a stew and less of a soup, so only added about 18-20 oz of water. Topped with some feta.

    • mnrickert on May 03, 2021

      Do yourself a favor and take Julia up on her recommendation to add a spoonful of ricotta to your serving - you won't regret it!

    • snoozermoose on December 04, 2021

      I agree with stockholm28. This sounded better than it actually turned out. I love all the ingredients individually but wasn't wowed by this. Update: I froze half of this soup, thawed it out the other day, and added more chicken stock and salt. It was somehow better this time? I think with some tweaks, this could be excellent.

  • Zucchini, green olive & feta fritters

    • Jane on May 31, 2021

      I've made several different recipes for zucchini fritters over the years. I liked these for the extra flavor pops from feta and green olives. They held up reasonably well though I rarely seem to flip fritters perfectly. The salty garlic yogurt was a good, easy dipping sauce.

    • Lepa on August 23, 2021

      We liked these fritters. They were easy to make and I liked the flavor of the feta and olive. I cooked these on an electric griddle and they held together well.

    • Skamper on January 14, 2023

      These were delish. I used a yellow squash and added a quarter of a yellow onion, grated. I like that there's just enough flour and egg to hold everything together. I made 6 larger fritters rather than 12 small. Move to a rack set inside a baking sheet to cool. Recipe makes more sauce than needed but it is tasty.

    • jenburkholder on August 13, 2023

      Great version of a zucchini fritter. I used a fairly starchy GF flour instead of the flour + cornstarch, worked well. Went back for seconds but my husband had eaten the rest so everyone liked them, apparently!

  • Lubav's green spaghetti

    • Cheri on March 26, 2021

      This is easy, somewhat bitter.

    • caitmcg on November 04, 2021

      I liked this alright as a pesto variation, but I would include more feta in the sauce, because its flavor didn’t really come through in the blended mixture and that pungency would be welcome. I only added about half a cup of water to begin with, and that made a mixture that was certainly loose enough for tossing with pasta.

    • Emily Hope on June 09, 2021

      This is... fine? I was expecting the sauce to be a bit more pasty (similar to other kale pesto recipes I've made) but it was quite liquid with the cup of boiling water added -- though that made it easy to mix with the pasta. I wanted more flavor, so added some pecorino to the sauce and some lemon juice, and more texture, so added chopped toasted walnuts (and more pecorino) on top. Not sure it will be a repeat, though leftovers were surprisingly good pan-fried in a skillet with an egg.

    • bernalgirl on September 01, 2023

      This is easily my favorite of the green spaghetti series, the flavors are fresh and rounded with enough allium to keep things interesting. I added a good dash of chile but otherwise made as written and topped with additional feta.

    • mnrickert on May 06, 2021

      Next time I'll easy more spinach and less kale as the kale flavor was a bit strong for my family.

    • MonicaMadeIt on March 10, 2022

      We used this recipe kind of as a jumping off point. We had a bag of frozen spinach so used that instead of fresh spinach and kale. Blended it up with the basil (used frozen) cheeses, olive oil, and pasta water. Unfortunately it was pretty watery so had to add more of the spinach and cheese. Also added juice of half a lemon because it needed some acid. Finally the sauce tasted good, but it was completely cold so had to microwave it to warm it up. Served with a sprinkle of salt and parmesan.

    • snoozermoose on December 04, 2021

      This felt like a blander version of a pesto. We kept adding more basil and feta to give it more flavor but it was still hard to taste anything. Not worthy of a repeat for me.

  • Pork tenderloin piccata

    • Cheri on March 26, 2021

      Easy. Standard prep. Reliable. Good

    • nicolepellegrini on May 06, 2021

      We loved this. Excellent flavor for something so simple to throw together and with so few ingredients.

    • bernalgirl on June 28, 2021

      Easy, flavorful. I pounded the sliced tenderloin, which was a mistake as the cutlets were done before the flour crisped. Will follow the recipe next time.

    • averythingcooks on February 03, 2022

      I made this exactly as written and yes, we did enjoy it but we both agreed that I make many other outstanding pork tenderloin recipes which means it may be a long time before I opt to repeat this one. As T said "good but not that exciting".

    • snoozermoose on December 04, 2021

      This recipe blew me away! Surprisingly simple with great results every time. I'll never go back to chicken picatta.

  • Doug's Tex-Mex turkey meatballs

    • Cheri on March 26, 2021

      These we SO good! Added a bit of ancho chili powder to the meatballs. East. Delicious.

    • Emily Hope on May 06, 2021

      I totally loved these, but our family was more divided--the 8-year old complained about texture added by the tortilla chips, and C felt like there was way too high a chip to turkey ratio and they felt bready (I weighed my chips, and was already under by weight). I will definitely try again (they are super easy to put together) but may adjust some things--reduce the amount of tortilla chips, maybe soak them in the salsa or a little milk. I was also worried based on the headnote whether even with sides the recipe would feed 3 adults and 2 kiddos, so I doubled it--this ended up making enough for 2 full meals for everyone. I did serve with rice, beans, and cabbage slaw.

    • bernalgirl on August 31, 2021

      I made a double batch following the meatball part of the recipe exactly, then formed them into longer thicker patties like a kebab — these were a huge hit! My Big particular liked the toasted corn flavor imparted by the tortilla chips. The salsa + sour cream sauce just didn’t appeal so the first night I served these with a tomatillo sauce (and Best Black Beans and the Amá red rice) and on the second night I made it with rajas con crema and adapted the Indian-ish cheesy rice to more Mexican flavors.

    • dinnermints on August 26, 2021

      Yep - these were delicious, everyone loved them. My picky-eater niece declared them her new favorite recipe. I made them a bit smaller (got 55 for a double recipe) and so overbaked them a bit, but nobody complained about that. I used 2% Greek yogurt instead of sour cream, and would do that again. I might also try reducing the corn chips by half like Zosia.

    • Zosia on August 07, 2021

      Family loved these! I doubled all of the ingredients except for the corn chips - I used the original amount - and their flavour still came through.

    • Rradishes on March 09, 2021

      These were a big hit with everybody. Very easy to make, esp if grinding the chips in a food processor. Made them a day ahead and warmed up in the oven the next night for dinner. The meatballs are soft, melt in your mouth tender, with some corn tex-max flavor. Definitely will be making these again and again.

    • anya_sf on February 15, 2024

      Using a large cookie scoop, I got 24 meatballs. They were slightly overdone after 20 min, probably because convection mode was on. My family really liked them and I'd definitely make them again.

    • gamulholland on August 07, 2021

      This was delicious, and reheated really well. I used up some spicy salsa with it— memo to self, stick with mild salsa for my mild family, because only Son #1 and I are fond of spice, unfortunately. Anyway, loved it, adding it to the rotation!

    • Skamper on August 26, 2021

      Best dish from this book so far. Easy and tasty. my meatballs may have been a little large; I got 17. M used them as taco filling the next day for lunch. The sauce is a must.

    • mnrickert on May 06, 2021

      Incredibly good and incredibly easy - a win win! Make sure to measure the weight of your chips before crushing them or else the volume measurement will vary wildly. Also, a big portion of the flavor of these comes from the salsa you use so make sure you pick one you really like.

    • lofolky on March 24, 2021

      These were delicious! Loved the flavor from the tortilla chips, have never made meatballs like these before. Big hit with the whole family. I had a few that didn’t fit on the pan so I threw them in the air fryer and they were great that way as well.

    • snoozermoose on December 04, 2021

      I appreciated how easy these were, but they weren't my favorite. The texture was a bit mushy, the flavor was one-note, and they were on the salty side. They did taste better reheated as leftovers. My husband refused to touch the leftovers because he couldn't get over the strong tortilla chip flavor.

  • Mustardy cracker crumb fish

    • Cheri on March 26, 2021

      I made this with oyster crackers. Very good. Loved the kick from the mustard.

    • Emily Hope on May 03, 2021

      Made this with the Trader Joe's equivalent to Ritz Crackers, and liked it a lot -- super easy to put together, healthy-ish, and delicious. Alas, this was not the dish to convert the kiddos to white fish. Served with a potatoes salad with lemon, olive oil, cornichons, capers, and herbs, which was a nice match, and sauteed broccolini. Definitely will be a repeat.

    • bernalgirl on February 02, 2024

      Very good flavor, although the coating on mine was soggy. I reduced mustard by half, used red snapper and ritz crackers. The fish itself was delicious but we all wanted some crispy coating. Maybe next time I’ll pan-fry, or cook under a broiler.

    • Lepa on March 09, 2021

      I made this with saltines. It was good but not as delicious as the buttery version in Ina's recent cookbook (but healthier!) I made the slaw recommended in the headnote and it was really good. We ate this with mashed potatoes- total comfort food!

    • anya_sf on August 26, 2022

      This worked really well with previously frozen tilapia. I used Ritz crackers. Delicious and easy. Served with baked potatoes and peas.

    • patioweather on June 22, 2021

      Easier than making boxed mac and cheese

    • Twysbeek on July 23, 2021

      Made this with some whole wheat club crackers we had on hand. Came together in minutes, very tasty! Would reduce salt in the cracker mixture next time. Made it in the toaster oven.

    • snoozermoose on January 15, 2022

      Tasty and easy fish dish. It was a good use of leftover Ritz crackers I had lying around after a party and came together very quickly on a weeknight. I think I prefer a less mustard-forward crumb topping for fish, but my husband really enjoyed it.

    • Babycarrot on April 18, 2023

      I also liked this recipe but next time will make sure to use unsalted butter as the result was a tad too salty with the Ritz cracker crumbs and the Old Bay seasoning - will know for next time. Definitely needs a hit of fresh lemon or other citrus. I used cod. Overall was a really easy, quick, and delicious dinner that I will make again.

  • Go-to dressing

    • westminstr on November 25, 2021

      Equal parts tahini, tamari, olive oil, & ACV - fast, easy & very tasty! Reminds me of the tahini tamari dressing from long lost Temple in the Village. Great for a lunch salad, I think I would like it on a veg grain bowl too.

    • MollyB on April 06, 2021

      Very good, easy dressing. It was tasty on a simple green salad with radishes, as well as over roast turkey (which was dry and needed some help). I really like the equal parts ratio, which makes it really easy to scale up or down.

    • anya_sf on August 27, 2022

      Made a lemon juice version. Very good - nice change from our usual oil and vinegar dressing. So easy to make.

  • Best black beans with avocado salad

    • westminstr on December 03, 2021

      I liked the avocado salad (but skipped the tomato bc December). The beans were not the best, sadly. Just didn’t love the sofrito- maybe it was the spices? I had lovely black beans from Oaxaca & almost preferred them without the sofrito.

    • PennyG on June 28, 2021

      I just made the beans from this recipe and they were some of the BEST black beans I have ever made! This will be my go-to black-bean recipe going forward.

    • bernalgirl on August 31, 2021

      My batch skewed sweet and I don’t know if it’s the ayacote amarillo beans or the addition of a single red-ish pepper. I’ll try again with black beans and only green peppers

    • Lepa on May 20, 2021

      We loved this dinner. The beans were exceptionally tasty and the salad was good, too. I used cherry tomatoes because tomatoes aren't in season and it was a good substitute. We ate this with cornbread, cheese and sour cream and it was a great dinner.

    • hbakke on May 22, 2021

      I liked the avocado/tomato salad, but the beans were not something I would make again. The smoked paprika was a bit overpowering and the sofrito mixture was kind of gritty.

  • Stewed chickpeas with peppers & zucchini

    • wester on August 01, 2022

      Not bad at all, but not amazing either.

    • SheilaS on May 26, 2021

      This is a great, simple vegetable stew that's perfectly punched up with the lemony parsley sauce. I totally agree with cheffreddie, don't skip it! I'll probably toss in a de arbol chile or 2 next time.

    • dinnermints on May 12, 2022

      I had high hopes after reading the reviews, but found this to be pretty mediocre. Not a repeat.

    • julesamomof2 on September 09, 2021

      Easy, delicious vegan dinner. I am trying to introduce more vegetarian dinners to the carnivores in my family and I have to admit it's tough to find meals that are filling enough to take the place of a steak. This one fit the bill nicely - plenty of protein from the chickpeas and texture from the zucchini along with the sauce which made it special.

    • Lepa on August 31, 2021

      I kept paging by this recipe because it sounded a bit boring but I had all the ingredients and decided to make it for dinner. It is delicious- especially with the white sauce, which makes the whole dish zippy and wonderful. We ate this over a combination of rice and quinoa. We will be making this again for a healthy, easy weeknight dinner.

    • anya_sf on August 31, 2022

      On its own, the stew was just okay - fine, but really basic ("healthy tasting"). I used cheffreddie's suggestion to add smoked paprika, plus a lot more salt, which improved it. But the sauce really took this from meh to pretty great tasting. Couscous was a good base.

    • Skamper on January 25, 2022

      A good solid meatless Monday option. Next time I'd cut the pepper strips in half and slice the zucchini a bit thinner than chunks. I served over couscous.

    • hbakke on August 17, 2023

      We both liked this recipe. I added extra vinegar at the end of cooking for more tang. The sauce goes well with the stewed chickpeas, peppers, and zucchini. I accidently left this on the stove cooking for over an hour and I think that actually improved the flavors. Will repeat.

    • dc151 on August 31, 2021

      I'll add my voice to the chorus here about this dish. The thing is, I don't even like zucchini. The sauce tasted horrible on its own and I got worried. But it pulls together into a wonderful, low-key meal I couldn't stop eating! Make this!

    • Melissa_427 on October 27, 2021

      A great way to use up a few veggies we had on hand. I didn't have fresh parsley, but did have some frozen cubes of one fresh herbs that I thawed for the sauce and it worked well enough! I'm not really a fan of mayonnaise but this sauce was a nice addition, I'd be tempted to swap in Greek yogurt or sour cream in a future prep.

    • cheffreddie on May 25, 2021

      This recipe is way more delicious than it has any right to be. I added the smoked paprika from Burlap & Barrel that Julia recommends in the introduction - so good. Don't skip the lemon aioli sauce!

    • mdagl on December 17, 2022

      I'm a big fan of this one. The sauce is not to be missed here.

    • avogel on May 23, 2022

      This is in the regular rotation for me. I like to serve it with orzo.

  • Cheesy ranch grits

    • SheilaS on May 21, 2021

      I like grits plain and don't usually go for the cheesy sort but curiosity got the best of me so I tried these and like them quite a bit. The seasonings - onion powder, garlic powder and dry mustard go in at the end but it's worth letting them sit for a bit to let the flavors meld. I used an extra sharp aged cheddar and served them with collards and a boiled egg for a nice breakfast.

    • anya_sf on August 11, 2023

      I used quick grits which cooked much faster. I thought these were yummy when seasoned with enough salt plus some pepper. They went well with chile-glazed pork.

    • Dannausc on April 18, 2021

      Good but not as great/flavorful as I thought it would be.

  • Palm Springs pearl couscous & citrus salad

    • SheilaS on May 31, 2021

      I made this with pink grapefruit instead of oranges and found it to be an excellent salad or side dish. I look forward to trying it with other citrus. Toasting the couscous adds a great flavor.

    • bernalgirl on February 12, 2024

      This salad has crunch, freshness, a bit of salty-sweet. It’s pretty and delicious. I added the onions to the salted vinegar while the pasta cooked and appreciated the pickled flavor and bright pink color.

    • cheffreddie on September 09, 2021

      Just a really delicious side salad, what more can I say? I only had 1 orange on hand when I made this but I would definitely use 2 as the recipe calls for next time. The pistachios really make the dish. Would be a perfect dish to bring to a potluck or a BBQ - just double or triple the recipe because people will be coming back for seconds!

    • snoozermoose on May 29, 2022

      This far exceeded my expectations. Bright, refreshing, and a perfect balance of salty and sweet. The pistachios also add great flavor and texture.

    • avogel on June 26, 2022

      I accidentally bought small couscous instead of pearl couscous so I made this recipe with that. It worked but I’ll try it with pearl couscous next time.

  • Potato salad by request

    • SheilaS on September 30, 2021

      Excellent potato salad! I've made potato salads where you add vinegar to the hot potatoes or even to the cooking water but as aeverythingcooks said, getting the Dijon mustard and onions in there, too, really makes for a flavorful result. I added chopped red bell pepper and sugar snap peas. Will definitely make this one again.

    • bernalgirl on February 12, 2024

      Doubled this for a Super Bowl party and it was a hit. Marinating the potatoes in the mustard-vinegar-onion-celery mixture results in flavorful potatoes without the metallic taste that sometimes comes from vinegar alone. I added diced dill pickles and sliced black olives as my grandmother did.

    • Lepa on February 21, 2024

      This is much easier than the Ina recipe I usually make and we liked it just as much- maybe even more? It reminds me of the simple potato salads I ate growing up. I especially appreciated the kick of mustard and vinegar. This may become my go- to going forward.

    • averythingcooks on August 17, 2021

      This is a really good potato salad. I had 2 larger Yukon golds to use up (= to the mass of a 1/2 recipe) and chopped them into small chunks after the boil. This method (where you mix the big impact flavour ingredients into the warm potatoes and then add the mayo once that mix has cooled right down) gives delicious results! Of course, I had to add chopped hard boiled eggs at the end.....because that's a non-negotiable for this style of potato salad in this house :)

  • Kale & mushroom pot pie

    • SheilaS on June 12, 2021

      This is delicious and the leftovers reheated beautifully.

    • TippyCanoe on December 24, 2021

      Super easy and weirdly addictive. I substituted broccoli for the kale because it was what I had. Tasted fantastic. This will be on heavy rotation at our house from this point.

    • anya_sf on October 08, 2022

      Absolutely delicious! I used a 10" skillet (which was pretty full), but initially placed the pastry triangles too close together, so the topping was a little uneven. That didn't matter much, except it needed 10 extra minutes to get nice and brown.

    • Lsblackburn1 on March 18, 2023

      I thought this was just okay. Yes, easy to make and tasty, but not terribly interesting. My husband, like the other noters, loved it, so clearly I’m in the minority on this!

    • mnrickert on May 06, 2021

      I added 1.5lb of shredded poached chicken breast and cooked this in a 12" cast iron skillet without having to adjust the amount of sauce. So good!

    • snoozermoose on June 27, 2023

      This was so delicious. I couldn't get enough of it, and it even reheated well. My husband however thought it was just okay, which is why I haven't made it again.

    • Babycarrot on April 18, 2023

      Pretty good! I thought the incorporation of the Boursin was really inventive which I appreciated. I added come celery to the roasted veg portion. Agree with SheilaS that the leftovers do reheat beautifully. Do not try eating this cold, as it really does need to be warmed up. I did blanch the kale and carrots separately as I am not sure how all that veg would fit into a medium sized pot. Don't skimp on the black pepper or else this could result in a fairly bland filling.

  • Spinach & artichoke dip chicken bake

    • SheilaS on June 12, 2021

      I usually go by the book the first time but made a few changes and the recipe stood up with a result that was comforting and delicious. I used soy curls instead of chicken and added mushrooms and caramelized onions.

    • kari500 on November 10, 2021

      Delicious. I didn't have the full amount of chicken, and it looked like a pretty small amount of food for the 3 of us, but it is rich, and with a ciabatta roll each, it did the job. Really easy to make. I'll be making it again.

    • Emily Hope on April 22, 2021

      This was a hit with the family -- relatively easy, delicious, and healthy-ish. Used a cast-iron skillet instead of nonstick, which worked fine. Served with buttered egg noodles, which the kids appreciated, but in retrospect, I'd like to try it with baked potatoes or sweet potatoes (another option she suggests).

    • Rradishes on March 12, 2021

      Easy to put together and tasty. Will repeat. Definitely tastes like the dip just lighter. Served with quinoa on a side.

    • patioweather on November 15, 2021

      I tried three pans before I figured out the perfect size--a 9-inch round. I subbed chickpeas and mushrooms for the chicken. I thought the mushrooms did a good job replacing the chicken in terms of texture, but they tasted too "mushroomy" so back to the drawing board in finding the perfect chicken replacement. Overall, my partner loved this dish and made sure I marked it to make again, and I only thought it was o.k.

  • Stewy escarole & white beans with fennel & lemon

    • SheilaS on June 01, 2021

      This was delicious and exceeded my expectations. I was sure it would need a sprinkle of cheese or something but just as Julia says in the header notes, the shiitake mushrooms add plenty of umami and depth. I used curly endive and baby kale instead of escarole, Rancho Gordo Marcella beans and homemade chicken stock instead of veg stock.

    • Lsblackburn1 on September 04, 2023

      This was delicious. I used a cup and a half of dried canary beans and subbed curly kale for escarole and chicken stock for veggie. Served with grated Parmesan and bread.

    • snoozermoose on June 22, 2022

      This was really delicious and comforting! And this is coming from someone who doesn't even like beans. I used half the amount of lemon as I'm quite sensitive to it and still found it plenty bright.

  • Any frozen fruit & cornmeal cobbler

    • SheilaS on May 13, 2021

      I usually think of fresh fruit with cobblers and was surprised how great this was with frozen fruit. I made a half batch in a smaller pan with peaches and cherries. Julia says leftovers are good cold with yogurt for breakfast. It is indeed good with yogurt but I think it's worth warming up to re-crisp the cobbler layer. Looking forward to trying other combinations. Mango & blueberry up next!

    • stockholm28 on November 02, 2021

      This is incredibly easy. It takes about 10 minutes of prep and dirties one bowl. I made half a recipe in an 8x8 pan. I used sour cherries from my freezer stash. I used white cornmeal (she calls for yellow). Cobbler is probably my favorite homestyle dessert, so I enjoyed this. While there are other cobbler recipes that I prefer, this is definitely the easiest and I can see making this again when I want a quick dessert.

    • Rradishes on April 12, 2021

      Very easy and a crowd pleaser. Used 1 part peaches, 2 part raspberries. Next time can try more peaches, or peach+raspberry+blueberry. Great with vanilla ice cream.

    • Lepa on December 10, 2021

      This wasn't the best cobbler I have made but it is very easy and perfect for a weeknight dessert after having a virtuous salad for dinner. It took minutes to make, required little clean up and was very satisfying. I would probably use a finer cornmeal next time as it was a bit too crunchy with the raspberries. This took 55 minutes to cook.

    • on March 03, 2021

      Incredibly easy to assemble. Made with 2 lbs of mixed frozen berries, which combined with the 2 tablespoons of cornstarch gelled much more than expected so it was lacking that saucy quality below the dough layer. Vanilla ice cream balanced the flavors. Would reduce the cornstarch when making again.

  • An egg with a cheese skirt

    • SheilaS on May 29, 2021

      This is fun - a fried egg surrounded by frico!

  • Sled dog muffins

    • SheilaS on June 08, 2021

      I was worried that these would be heavy but they are quite light. The applesauce, banana and dab of jam add the perfect amount of sweetness. Love having a vegan, gluten-free breakfast baked item as an option for guests with those restrictions.

    • Rradishes on April 07, 2023

      These came out very plain. Next time i might experiment with adding another banana, and/or vanilla + honey

    • Jviney on November 17, 2021

      These lacked flavor to me... maybe some honey would have helped? Or even some almond extract? Without a significant flavor, I was left to focus on the texture which felt gummy and heavy to me.

    • Melissa_427 on October 10, 2023

      When I make these again, I think I'll skip the jam dollop as I think the muffins need an actual spread of jam or butter or honey when you're digging in. They're definitely more of a "healthy choice" muffin, rather than a "breakfast indulgence" muffin.

  • L-E-O scramble

    • SheilaS on June 08, 2021

      Classic and delicious deli-style breakfast.

  • Everything bagel hand pies

    • SheilaS on May 07, 2021

      I had to add a LOT of extra flour to get something I could knead. The recipe calls for 1/2 cup(63g) of all purpose and 70g whole wheat. I ended up adding another 60g of all purpose and still needed lots of sprinkles while rolling them out. Julia says to feel free and mix up the filling so I reduced the # of eggs and added a mix of sautéed mushroom, onion and spinach along with a sprinkle of grated Parmesean. I would recommend amping up the filling flavors or serving with a zesty condiment as I think plain scrambled eggs might be bland. The end result was indeed like a stuffed bagel. I'll be curious to see how they reheat.

    • Apollonia on April 18, 2021

      This was a mixed success for us. The dough really did have a nice bagel chew and flavor, but it was very hard to work with. I needed to use a lot more flour than called for to make it handleable (and I am pretty handy with high-hydration dough). The pies took a lot longer to get golden in my oven than called for, which made my eggs a little more done than I'd prefer. I would also up the salt next time. That said, they were warm, filling, and tasty, and I would probably try again which a few changes.

    • MollyB on March 08, 2021

      Pretty good but not a great success for us the first time around, but we may have changed too much with the dough. We used drained regular yogurt, not Greek, and whole wheat pastry flour plus AP flour for the dough, and the dough was pretty fragile and hard to handle. I'd up the salt to 3/4 tsp for both the dough and filling next time, as it seemed a bit underseasoned. I think they'd be very tasty with a bit of chorizo or breakfast sausage added to the filling (and that might also solve the salt problem).

  • Walnut "sausage" patties

    • SheilaS on May 29, 2021

      I found the texture of these patties to be good but the flavor was quite bland. If I were to make them again, I'd up the amount of sage, add plenty of black pepper and try Worcestershire sauce, soy sauce or some of that TJ's mushroom umami seasoning. These definitely need a good dose of umami.

  • Sweet potato hash browns

    • SheilaS on May 29, 2021

      This came out more like hash than hash browns, likely due to my own ineptitude. Maybe I should have used a bigger pan to make a thinner layer. I got blackened bits on the bottom layer but never really got that golden brown crispiness I want in a hash brown.

  • Kitchen sink frittata

    • SheilaS on May 14, 2021

      Other than scaling down to a half-sized, 3-egg, 3-serving version and using hot Italian instead of breakfast sausage, I made this as written and it was delicious. More importantly, Julia's suggestions in the head notes open up all sorts of other ideas. I gotta try the salami, goat cheese and arugula version!

    • averythingcooks on July 29, 2021

      This was great "eggs for dinner" option with lots of crisper clean out potential. I left my breakfast sausages in the casings (cut up into small chunks) and added broccoli, shredded cheddar and some lingering sweet peppers (in addition to the tomatoes & spinach called for). The cook time was pretty much right on and we enjoyed this beside some crispy hash browns.

    • Melissa_427 on June 15, 2021

      Subbed duck eggs and cleaned out some bacon and wild asparagus

    • snoozermoose on December 04, 2021

      This was okay. I followed the recipe exactly and it was fine, but not greater than the sum of its parts. I've made tastier frittatas.

  • Roasted banana & sour cream waffles

    • SheilaS on May 25, 2021

      The flavor of these waffles is excellent. The texture is a little bit heavy. I used stone-ground Glenn wheat flour. Next time, I will try another variety or just mix in some Sonora wheat flour.

    • anya_sf on June 15, 2023

      Tasty waffles - loved the spices with the banana. Exterior was slightly crisp, interior a little heavy, but I think this is par for the course with bananas + whole wheat. I used white whole wheat flour, 205 g sour cream (all I had) + 35 g milk. Yield was 5 round waffles. Did not need extra sour cream on top.

    • luluinphilly on January 06, 2023

      After reading Sheila S review, I did 3/4 of the flour as KAF AP and then the rest as spelt. The texture was still a bit stodgy, so I added some buttermilk to thin it out. They were delicious , light and crisp with those changes and had a warm banana flavor. it is also wonderful with sourdough discard for some of the flour and liquid

  • Yogurt with roasted pineapple sauce & toasted coconut

    • SheilaS on June 08, 2021

      The roasted pineapple sauce didn't work out very well for me. I chose the option of using 1 lb frozen pineapple and ended up with something close to fruit leather. Maybe I should not have used the convection setting. I did love the idea of using toasted coconut as a topping.

  • White bean & pimentón dip

    • SheilaS on May 13, 2021

      The smoky flavor here isn't my top favorite for serving with veggies but it's so quick and easy that I'll certainly keep this recipe in my back pocket.

    • pattyatbryce on March 22, 2021

      Super easy with nice flavor. Great for a last minute dip.

  • Roast chicken with onion gravy

    • kari500 on November 25, 2021

      Flavor was fine. But I don't get bothering to make the chicken skins nice and crispy and then covering them with this gravy. So for me, this won't be made again.

    • booksandcooks on May 10, 2021

      Wonderful flavor and very delicious dish for very little effort. My favorite recipe in the book that I've cooked.

    • snoozermoose on December 04, 2021

      Not sure what went wrong but my chicken ended up bland, and the gravy very thin and liquidy even after I tried to reduce it. One of my few failures from this book.

  • Green chile braised chicken thighs with pinto beans

    • kari500 on December 04, 2021

      Incredibly easy, and pretty tasty. I doubled and 3 of us made it through most of it. Careful with the lime, which can overpower. I threw in some frozen corn too, and would do so again.

    • susankay on June 30, 2022

      I made this dish with previously cooked rio zape beans from Rancho Gordo. I used the mixture as the filling, along with a shredded 3-cheese blend, to fill tortillas that I folded in half, and topped with cilantro and peach salsa. It was phenomenal.

    • Dannausc on April 18, 2021

      Super easy and quite good

    • purrviciouz on August 23, 2021

      Really tasty for the ease. I served this with cornbread and added red bell pepper and corn. It's a very flexible recipe.

    • on March 03, 2021

      Opted for the "more stew-like" path. Nice warming dinner for cold nights. Reheats well. Garnished with lime and cilantro, but omitted the sour cream.

    • snoozermoose on December 04, 2021

      Tasty and very easy. It's quite lime-forward and almost too tangy. While it was good, I found myself wishing I was eating regular chili (it has many of the same flavors) and probably wouldn't make it again.

  • Roasted cauliflower & red cabbage tacos

    • Apollonia on April 22, 2021

      Simple, tasty. We really enjoy the Smitten Kitchen cauliflower tacos and wasn't sure we'd like this as much without the beans that recipe calls for, but the cabbage was fantastic and very filling. The sauce was a bit acidic straight out of the processor, but lovely on the tacos. Will make again, maybe with some cotija on top.

    • Rradishes on April 02, 2021

      Yum! I was skeptical thinking cauliflower and cabbage would be too cabbage-y, but not at all. Cabbage caramelizes and adds a nice layer of flavor. Served with corn tortillas and avocado sauce, a great healthy dinner, easy too. Will definitely repeat.

    • ellencooks on November 09, 2021

      Cabbage got overdone but was still good. Slice thicker or cook less next time. Avocado sauce I made as written. Next time I’ll just make guacamole or use sliced avocados. Still very good and there will be a next time!

    • dc151 on September 08, 2021

      Another hit from this book! The cauliflower came out perfectly, the cabbage was a bit too charred for my taste. Next time I won’t cut it quite so thin. Sauce was great.

    • cheffreddie on May 25, 2021

      This recipe was a huge hit with my partner and I. So many delicious layers of flavor from the roasted veggies and avocado sauce. We toasted the corn tortillas over the gas range on the stove for extra tasty charred flavor. Very filling and satisfying!

  • Parsnip latkes

    • Apollonia on January 12, 2024

      Meh. Maybe I'm just sick of parsnips, but these were just ok. Nothing on a potato latke.

  • Sesame rice bowls with tofu, quickles & peanut sauce

    • Emily Hope on April 22, 2021

      Have made some version of this dish many times, but I liked this variation, in particular because the tofu preparation is different than what I've usually done (here it's crumbled into pieces and fried with soy sauce and fish sauce), and that approach gave it a nice texture and flavor. Also like the simplicity of slicing the cukes and carrots vs. julienne. The peanut sauce was a little bland/thin for my taste, so I added some more peanut butter along with a little grated fresh garlic and a small amount of brown sugar.

    • MollyB on June 14, 2021

      Not a huge hit for us, though I had high hopes for the recipe and and have really liked other recipes from the book. We found the seasoning a bit bland overall, for the both the peanut sauce and the quickles. I agree with cheffreddie's comment that following the recipe's instructions to the letter for the tofu produced hard, crunchy little tofu rocks - bigger pieces and less time would be better.

    • bernalgirl on June 11, 2021

      others have shared how great this tofu is, and I agree, although I thought both the quickles and peanut sauce needed punching up. For the quickles, I added sliced Tokyo turnips and a few slivered scallions, and fish sauce. For the peanut sauce, I added a teaspoon or sriracha and a generous squeeze of lime juice. For the rice, the amount of oil seemed excessive and I found it resulted in a mouthfeel that I don’t love, I’ll try reducing the oil but I also might try just toasting the sesame seeds and not the rice. I added stir fried bok choy to the plate and would do so again.

    • stockholm28 on October 28, 2021

      This was just ok for me. I thought the sauce was pretty boring; despite the addition of soy sauce and rice vinegar, I really only noticed the peanut butter. I did take away the technique for cooking the tofu which resulted in some nice crispy bits.

    • Rradishes on March 21, 2021

      Delicious. A great way to cook tofu too, can use any sauce or flavor you like. Made all the components and it didn’t take that much time. Next time can go without the PB sauce, which was great but the dish is good even without it.

    • anya_sf on September 23, 2022

      I just made plain jasmine rice (more of it) in the rice cooker, but used part sesame oil for the tofu, and also served sesame snap peas along side. The additional vegetable was welcome. The quickles were fine, but a little too sweet. I used seasoned rice vinegar in the peanut sauce, plus some ginger, which boosted the flavor. To me, the tofu was the star of the meal. We're not huge tofu fans, but this had so much flavor and texture. Overall, my family enjoyed this and 3 of us finished it all.

    • gamulholland on August 07, 2021

      I should have read people’s comments before I made this— the rice was good, loved the pickled veggies, the sauce was bland, and the texture of the tofu delighted my husband because it reminded him of “the gristly bits” of meat, which was exactly why it didn’t delight me. :). I think tofu pieces the size of beans are just too small. I will use the pickle recipe again for sure, but the rest is a pass.

    • Cathyschuh on March 12, 2021

      So good. I used all the same ingredients but riffed a roasting vs frying method off of another recipe. Tear your pressed tofu, toss with your oil, fish sauce, soy sauce etc and roast at 425 for 20 minutes, turning once at 10 min in. It was delish! and healthier I think? I used the same recipe on the same prep with pieces of tilapia. A keeper for sure.

    • hbakke on May 21, 2021

      Tasty rice bowls. I followed the recipe for the "quickles", rice, and peanut sauce, but used a packaged, marinated tofu. The tofu I used was pretty tasteless and bland, so I wish I had followed the tofu portion of the recipe since the other parts of the recipe turned out great. I would make this again.

    • jenburkholder on September 05, 2021

      Loved the tofu method. We only riffed on this, since the peanut sauce seemed bland we punched it up in our usual fashion (nothing about peanut sauce isn't improved by a little red curry paste!). The quickles are a nice addition but letting them soak a bit might increase their flavor. It's a great concept to play with.

    • cheffreddie on May 25, 2021

      I love this book, but this recipe was a miss for me. Although I followed the recipe to the letter, the tofu came out very hard, crunchy, and dark brown. I notice the recipe instructs you to tear the tofu into "bean sized" pieces, but the photo shows much larger chunks. Next time I would crumble up the tofu less, cook it for a shorter time, and not add the chili sauce until after it finished cooking to prevent it from burning. The peanut sauce was also very watery as written - I ended up dumping out about half and adding more peanut butter to thicken it up.

    • snoozermoose on December 04, 2021

      Was not a fan of this. I thought the tofu technique was cool, but neither of us liked the peanut sauce, and the dish never quite came together.

    • avogel on May 18, 2022

      One of my all-time favorite recipes. This is so easy and I’m always so happy to eat it!

    • Babycarrot on April 18, 2023

      This recipe so far for me has been the best recipe in the book. I love the combination of the peanut sauce with the crunch of the quickles. The tofu method resulted in a nice crispy exterior. Made as written. Will make again.

  • Street fair stuffed mushrooms

    • MollyB on August 30, 2022

      Not a success for us as written. I had really big portobello mushrooms that took a long time to cook and maybe just weren't very good mushrooms. The filling was great, so I might try again with smaller mushrooms. I had extra filling and used it in a baked pasta dish with some fresh tomatoes and ricotta added, and mozzarella on top. I enjoyed that a lot more that the original dish.

    • Lsblackburn1 on June 09, 2021

      Easy and tasty weeknight meal. My portobellos were huge but 20 minutes was enough. Used panko for the breadcrumbs and served with cheesy grits, which was a nice combination

    • mnrickert on April 28, 2021

      A sleeper hit of a recipe. As is, they were absolutely delicious fresh from the oven and reheated in the microwave. I also repurposed as Julia suggests by tossing diced leftovers with pasta, pasta water, and some more goat cheese crumbles and WOW. I doubled the recipe without any real additional work and I suggest you do the same based on your family size because you will want leftovers! Also, I used WW breadcrumbs without any flavor impact.

  • Creamy roasted tomato & orzo soup

    • MollyB on March 09, 2021

      Great recipe! It was a simple and very tasty weeknight meal, made from ingredients I usually have in the pantry. Roasting the canned tomatoes is a genius idea to amp up the flavor. The 9-yr old would have been happier without the orzo- you might want to pull a serving out for picky eaters before adding the orzo.

    • SugarTreeBaking on April 28, 2021

      Quick and delicious. The roasting of the tomatoes is a killer technique that I’ll use in other recipes. Will make this again.

    • hirsheys on May 09, 2021

      Very yummy and quite easy, though it dirties a number of dishes and the blender. A keeper.

    • NJChicaa on May 20, 2023

      Excellent! Next time I will keep the cooked orzo separate because it absorbs the liquid as it sits in the fridge which turns everything into mush.

    • pattyatbryce on September 29, 2023

      This is perfect pantry tomato soup. I didn't use orzo per comments and I was serving with pasta and pesto. Like others, an immersion blender is perfect. This is a great, easy, weeknight soup.

    • Melissa_427 on October 18, 2023

      I made a batch of shakshuka recently but opted to freeze half of the sauce. I then ended up using the sauce in place of the roasted tomatoes (blended obviously) and it was such a great soup. So, this is a note to myself but also to anyone who happens to have a great sauce on hand: blend it up, add broth and orzo. Definitely enjoyable!

    • ginger2212 on November 16, 2021

      This was very delicious! I didn't have whole tomatoes but still roasted a can of crushed tomatoes. It still gave it the tasty roasted flavor. I also didn't want to dirty a blender so I just used my immersion blender after bringing everything to a boil with the stock. I also used whole milk because that's what I had. I'm sure half and half would be more luxurious, but I don't feel like I was missing out.

    • jimandtammyfaye on February 17, 2022

      Delicious flavor. Chose to omit orzo b/c it tasted so good without it. Used immersion blender instead of vitamix.

    • snoozermoose on March 09, 2022

      Made this with vegetable stock for a vegetarian friend. It was easy and very delicious!

  • White pizza-style kale

    • MollyB on August 19, 2021

      Very good recipe if you have a lot of kale on hand and don't want anything too complicated. Even the 10 year old who typically hates cooked greens ate some and barely complained. (We skipped the red pepper flakes and garlic powder for him.) We had a mix of Russian kale and lacinato kale, and the bites with lacinato were definitely better.

    • tarae1204 on December 31, 2023

      Delicious! I sautéed sliced mushrooms first, then added the kale. When that had cooked down, I added bagged baby kale and baby spinach. That increased the water content of the dish somehow but it came out from the broiler just fine and was very good over pasta.

    • patioweather on September 07, 2022

      Hard to go wrong with this much cheese! The kale seemed like it was going to be too much kale, but it was exactly right.

    • Apepin on January 01, 2022

      This is delicious. You can't go wrong with this much cheese.

    • skvalentine on December 29, 2021

      I liked this a lot! I only had russian-style kale, and I can't wait to try it with lacinato. Unfortunately my husband and kids didn't care for this, but that's OK I ate the whole pan :)

    • cklauber2 on November 29, 2023

      I love how fast and simple this recipe was. I will definitely make this again since I can tell it will be very easy to adapt to however much kale I have.

  • Sticky chicken

    • MollyB on May 19, 2021

      Easy and the sauce is great. We used chicken breast and our sauce took a while to thicken, so the chicken was a bit overcooked. (We still went back for seconds!) I’ll use thighs next time, or maybe add a bit more cornstarch.

    • averythingcooks on May 29, 2021

      I scaled this back to roughly 2/3'rds to serve 2 (beside a veggie laden noodle dish) and we really enjoyed it. With both the sauce prepped & the chicken cubed early in the day, it was super fast to make. For us, the sambal oelek is not really optional - its heat & spice were the perfect counter to the sweetness of the ketchup & honey. I would absolutely make this again.

    • anya_sf on August 23, 2022

      I was able to cook the chicken in one batch using my nonstick wok. I loved this! Using 1 Tbsp chili-garlic sauce, it wasn't too spicy, just well balanced. Broccoli and brown rice were perfect with it.

    • dc151 on December 21, 2021

      Doubled the recipe, so it took a bit to brown everything in batches, but this is certainly an easy dish to make, and it was GONE. I cut down a bit on the sambal for some eaters' comfort, and gave the more spice-tolerant some hot sauce to add. I did drain some oil/fat before adding the sauce since I cooked so much chicken (I used thighs). Served with broccoli, rice and some crusty bread. This book has yet to disappoint!

    • Twysbeek on July 01, 2021

      Doubled the garlic and sambal and it was great! Served with steamed broccoli as suggested. Easy and tasty, there was some unappealing pooling of oil however, will cut back a bit next time.

    • jimandtammyfaye on April 30, 2021

      Tasty and easy! Loved as written, but will play around with adding other ingredients, too.

  • Swedish turkey meatballs

    • TrishaCP on December 10, 2022

      The meatballs were good, but the sauce was just ok for us (too much sour cream).

    • julesamomof2 on July 27, 2021

      This was pretty dissapointing.. I used white meat turkey (which she says works fine) but the meatballs were done in 5 minutes versus the 20 minutes stated in the recipe. That meant I had to take them out of the pan and let the sauce reduce and by the time it reduced to the right consistency there was very little left in the pan. Meatballs turned out pretty dry too. I'm all for flexible recipes but dark meat turkey is really the only way this recipe works.

    • Lsblackburn1 on October 29, 2021

      Not too exciting, but good for a weeknight. I added butter to my egg noodles because there wasn’t a ton of sauce.

    • mnrickert on May 06, 2021

      Not pretty but so good and shockingly tender! Make sure to whisk the sauce well so it doesn't break. Also, measure out the freshly grated nutmeg - I went too wild on the nutmeg the first go around.

    • Babycarrot on April 18, 2023

      Used dark meat ground turkey. I liked the way these tasted and how quickly I was able to mix and form the meatballs. I may have made them a little too large. Definitely took more than 20 minutes for these to cook on low heat. I had plenty of sauce but unfortunately made the user error of not whisking well enough and my sauce broke. Still tasty! Not sure if I’d make again though.

  • Fish & shrimp in parchment with soy & butter

    • TrishaCP on March 17, 2022

      I agree this is a very flexible and delicious method for fish (I used halibut, and the halibut stayed moist and delicious). I didn’t have ginger, so I just skipped it- the shallots that I used were sufficient but I also like the idea of Zosia’s garlic tweak.)

    • Zosia on November 09, 2021

      Simple and very tasty and quite easy to make for several people if needed. I replaced the butter with a splash of olive oil and added minced garlic (tossed it with the the shrimp first). The technique is sound; the flavours can easily be adjusted to taste.

  • Turkey shepherd's pie

    • nicolepellegrini on June 05, 2021

      Another absolute winner from this cookbook. I made a couple changes based on what I had available. I used ground chicken instead of ground turkey - loved how the tomato paste and Worchestershire sauce gave the meat a richness like using beef or lamb would without the heaviness. Also I used a celery root instead of cauliflower for the topping in combination with the potato as that's often my preference for "lightening" up mashed potatoes. It's a fair amount of work but well worth it, everything came out perfectly staged and timed following the recipe directions.

    • anya_sf on January 16, 2023

      I added diced yellow bell pepper with the onion, plus chopped rosemary (per the head note), as they needed using. Using a 12" cast iron skillet, I was able to stir the turkey mixture into the sauce in the pan. My cauliflower and potato were large, so there was plenty of topping for the larger pan. My family has enjoyed many versions of turkey shepherd's pie and this was no exception.

    • Ecngreg5 on May 18, 2022

      We absolutely loved this recipe! I used all cauliflower and no potato, and it was wonderful! All four adults I served this loved it!

    • Skamper on August 26, 2021

      Second best recipe from this book so far. Really loved the combination of potatoes and cauliflower. we ate half and froze half in mini loaf pans and it reheated very well.

    • Ileana on November 18, 2022

      I didn't have cauliflower so used potatoes for the topping. It was hearty and delish.

    • cklauber2 on November 17, 2023

      My potatoes and cauliflower turned out pretty lumpy since I don't have a food processor. But they tasted great and I can imagine how lovely and smooth it would be if I used a food processor! Loved the addition of cheese too.

  • Grace's green beans with garlic & tomatoes

    • nicolepellegrini on March 14, 2021

      Made this using canned cherry tomatoes as fresh are...not very good this time of year. Similar to a recipe my mother always likes to make, though a little heavier on the tomato. Husband loved it, I thought it was quite good--especially with some crusty bread to enjoy the blistered tomatoes and garlic. Might try adding some oregano or basil next time.

    • bernalgirl on June 20, 2021

      Update: I’ve made this two ways now, first removing the sliced garlic from the oil after it reaches a golden color, then adding it back once the tomatoes caramelize, and second as directed with wax beans. In the second method, I had to put a lid on the pan and add a few tablespoons of water to get the beans cooked properly without the tomatoes drying out, but the resulting jammy tomatoes were spectacular. Since that would cause grayish green beans, next time I’ll branch the beans before putting them in the pan. I love this combination and it works great with Romano beans as well.

    • on March 03, 2021

      Probably my favorite recipe from the book so far. Quick to come together. Likely the simplest recipe in the book, but not short on flavor. Sampled with and without the feta. Prefer without. Already made more than once.

    • snoozermoose on May 30, 2022

      I made this exactly as written and it was perfect. These are some delicious green beans! This will be my new go-to way to cook green beans.

  • Sweet & spicy mashed sweet potatoes

    • nicolepellegrini on December 16, 2022

      Made this several times now, even the husband likes it (and he's usually meh on sweet potatoes.) Best to adjust the heat and sweetness from the chipotles and honey, depending on your potatoes after cooking and mashing them; sometimes if the potatoes are dried I'll add a little bit of milk as well.

    • Melissa_427 on September 02, 2021

      Used a hot honey but was inspired to do so by this recipe, a quick and delicious touch to mashed sweet potatoes

    • snoozermoose on December 04, 2021

      I really wanted to like this more but I found it too sweet to use as a side dish. I do like the idea of adding hot sauce but it wasn't enough to make up for the overwhelming sweetness.

  • Matchstick carrot salad

    • nicolepellegrini on April 21, 2021

      Delicious! A great way to enjoy carrots and the leftovers were almost better the next day. I'd for sure make this for summer entertaining or picnics in the future.

    • Zosia on August 07, 2021

      Delicious version of a carrot salad.

    • averythingcooks on March 28, 2021

      I cut this in 1/2 & it was a great way to easily add some more colour & crisp veg to dinner. Like the author, I don't mind making the (very small) effort to carefully matchstick the carrots (which I did pretty quickly early in the day & not by her diagonal coin method...I cut thin flat planks and go from there) and I think we liked this texture more than my usual grated carrot salads. This time, a spoonful of diced pickled red onions & some chives went in with everything else. A repeat for sure.

  • June's corn salad

    • nicolepellegrini on May 06, 2021

      Another super-easy yet winning recipe from this cookbook. I don't like raw cucumbers so I substituted diced kohlrabi for a similar fresh and crunchy element.

    • bernalgirl on July 01, 2021

      Great base salad, I added a teaspoon of Rancho Gordo Stardust seasoning (like Tajin) or a diced jalapeño would be good.

    • katiesue28 on September 07, 2022

      This was very quick and good. The cucumber adds a unique flavor to the corn salad.

    • snoozermoose on December 04, 2021

      This was a wonderful side dish. My husband and I couldn't stop eating it. Definitely worth a repeat once corn is back in season.

  • Arayes with yogurt sauce

    • bernalgirl on July 09, 2021

      Such an easy and delicious summer weeknight dinner, perfect with Israeli salad or an array of salatim. I worried they would be greasy but they’re not. I substituted homemade shawarma spice that needed using but I’m sure it’s great as written. I’ll definitely be making these again and again.

    • darcie_b on March 27, 2022

      I enjoyed the texture of the grilled pita, but next time I would use more spice or a different spice blend. These would be great for a cookout because you could form them ahead of time and they cook quickly.

    • Zosia on July 01, 2021

      Really tasty. I baked them at 400F for 20 minutes.

    • Rradishes on March 08, 2021

      Made with ground beef, served with roasted pepper sauce and cucumber salad+yogurt dressing. This is a fun recipe to serve, very portable. Make sure the grill is not too hot though, a few pitas got burnt. This is a great alternative to a burger (not as many carbs). I love the general idea - stuffed and grilled pita pockets, genius! Would be fun to experiment with the filling, add cheese, herbs, do ground chicken ...

    • Leahspitzer on June 19, 2021

      Delicious with Beyond Meat

    • dc151 on May 21, 2021

      Super easy to put together. The hardest part was cutting the bread without ripping it open. Good base recipe, think I might want to zhuzh it up next time. I think I little braised red cabbage might be just the thing! I made these with a vegetarian version from Sababa with mushrooms, and used that yogurt sauce.

    • on March 03, 2021

      Made with ground turkey. Made on the grill and they took the 7 minutes listed. Great success. Only change would be to experiment with using the same volume of lebanese 7-spice or palestinian 9-spice in place of the spices listed here. Great make-ahead potential, and can use the Yogurt, Tahini + Parsley Sauce (pg 154) in place of the yogurt dip.

    • jimandtammyfaye on April 30, 2021

      Flavorful and delicious, casual recipe. I assembled the Arayes in the morning and kept them covered in the fridge until evening. Served as main part of the meal with yogurt sauce and sliced, salted cucumbers. I was worried that the beef would not cook completely in the 7-minute grilling period, but it was thoroughly cooked. This will be added to my recipe rotation. It will be fun to experiment with different meats, seasonings, and fillings!

    • snoozermoose on May 31, 2022

      Agree with darcie_b that these need more spice and seasoning. Even with the yogurt sauce, they were bland and needed a lot of lemon juice to liven them up. I would probably double the spices and increase the salt to 1.5 tsp next time. Since I don't have a grill, I broiled them on low for about 5 minutes total (totally burned my first batch broiling on high).

    • Babycarrot on June 05, 2023

      I made these on my cast iron grill pan as I couldn’t muster the energy to fire up the charcoal grill. I added a teaspoon of za’atar to the spices based on the comments. These were tasty. I only had large pitas so a pound of meat made about two pitas (cut in half) worth of arayes instead of four. I topped with Ottolenghi’s sumac yogurt sauce. I used beef but these would have been great with lamb. Yum!

  • Shrimp & kimchi stew (Saev-kimchi-jjigae)

    • bernalgirl on August 31, 2021

      Heeding others’ advice about a bland broth, I added dashi base and used a well rounded kimchi. I also added some yuba/tofu skin that needed using. All but my Little loved this dinner, and I’d make it again. So quick!

    • patioweather on June 26, 2021

      Easy, but kind of one note with my sour homemade kimchi.

    • Melissa_427 on October 12, 2023

      I really loved this dish! I think one thing that helped (based on other reviews) was that I used a shrimp broth rather than water, so there was loads of good flavor! I also doubled this recipe with no problem. I'd also say, your kimchi will make such a huge difference. I happened to have one jar of old, homemade kimchi and one store bought jar, the old kimchi definitely adds lots more flavor than a newer kimchi

    • allisonsemele on May 23, 2021

      The whole dish comes together in the time it takes to make the rice, so this is incredibly fast and easy. Results depend heavily on the quality of your kimchi—mine couldn’t quite carry it on its own, and also made this a salt bomb, even though I cut the soy sauce down to a dash. I still thought this was fine, and I appreciated her tip for cutting the kimchi in the jar. I found myself wishing there was some tofu in this.

    • snoozermoose on December 04, 2021

      I wish Julia gave recommendations for the brand of kimchi she prefers in this. I used the brand I most commonly see in Asian grocery stores, and the dish turned out so sour that it was difficult to get through. We normally like kimchi in other dishes, but this was too much.

  • Ricotta & potato chip fish cakes with peas

    • bernalgirl on June 08, 2021

      Not as texturally pleasing as my favorite fish cakes from Jubilee, but so easy and very tender. A great weeknight recipe

    • Lepa on March 18, 2021

      I was so excited about this recipe but it was disappointing. I expected a really interesting flavor from the sour cream and onion chips and bay seasoning. Instead, the burgers were mushy and bland. Unfortunately, not a repeat.

    • anya_sf on August 21, 2022

      Easy to make and pretty tasty. I shaped the cakes a couple hours ahead and chilled them, which helped them hold together better. Made with cheddar and sour cream Ruffles, the flavor was pretty good. The peas went well with them, but weren't exciting on their own; some herbs would be good. I used heavy cream for a thicker sauce.

    • purrviciouz on June 24, 2021

      I enjoyed these fish cakes very much. The simplicity was a big bonus and I have a few pre-formed cakes in the fridge for dinner tomorrow too. The peas didn't appeal to me so I served the cakes with a bunch of coleslaw which I thought was a great accompaniment.

    • skvalentine on November 20, 2021

      My whole family enjoyed this, which was shocking to me! I was expecting a fish cake to be mostly a miss for them. It was so fast and easy-- definitely will be making again soon. I thought the peas needed a lot more seasoning.

  • Sizzle burgers

    • bernalgirl on July 01, 2021

      A keeper just the way it is written, the turkey burgers remain tender, not dry, and the onions in Worcestershire are an excellent foil. The whole family enjoyed these, I'll be making this recipe again and again.

    • susankay on December 01, 2021

      Oh my gosh these are spectacular!

    • julesamomof2 on January 10, 2023

      These were a nice alternative to a grilled burger, nothing earth shattering but a good weeknight dinner. I added 16 oz of cremini mushrooms to the onions which was a nice addition. Will probably repeat just because they are so easy to whip up.

    • Zosia on February 03, 2022

      Very easy to make and family enjoyed that's a win in my books.

    • NJChicaa on May 20, 2023

      I used ground beef because that's what I had on hand. They were good and a nice way to have a bunless burger. I'll make again.

    • anya_sf on March 21, 2022

      Honestly, I expected the turkey burgers to be rather dry and flavorless when tasted without the onions, but they were actually really good, and we loved the onions.

    • Melissa_427 on October 18, 2023

      I've made these a couple times but have substituted frozen beef patties (that I let sit out while slicing the onion) and they are so tasty given how few ingredients and how little work goes into them. I've enjoyed them with mashed potatoes and in a bed of sheet pan roasted mushrooms and spinach.

    • snoozermoose on December 04, 2021

      These were fine? Good, not great. I think I still prefer a beef burger, but for a turkey burger, this wasn't bad. We served it over potato buns instead of rice though. Maybe that affected it?

  • Asparagus & snap peas with peanuts & basil

    • bernalgirl on February 22, 2022

      An easy and flavorful side for a picnic or dinner. I made it with snap peas and Thai basil, and reduced the honey by half and added the juice from half of a lime. I plan to make it all spring and summer long. This would also be great with crispy or smoked tofu as an entree with rice or buckwheat noodles.

  • Hasselback carrots with pimentón and roasted lemon

    • bernalgirl on February 03, 2024

      I love the idea of these but carrots don’t easily carmelize in this format the way that slim young carrots or quartered carrot quarters do. I love the flavors and made a pool of the spiced yogurt beneath the carrots. I love pimenton with carrots (and cumin, so I added 1/2 teaspoon), and the garlicky yogurt is a delight, so I’ll make this again tossed in olive oil and spices, eliminating the cooking water, to roast till properly caramelized.

    • Skamper on April 12, 2023

      These tasted 0% different from roasted carrots and were 100% fussier and more frustrating.

  • Khao man gai

    • bernalgirl on June 28, 2021

      An incredibly easy riff on this recipe, the broth is outstanding. I used Thai bean paste but my kids might prefer miso. Use the broth to cook jasmine rice to accompany the chicken

    • tarae1204 on December 18, 2021

      Very easy, delicious and family friendly, and with the five components (chicken, rice, broth, sauce and cucumber), one recipe allows you to produce a more than complete family meal. The flavor is light. You could add some better than bouillon to make the broth more flavorful. It inspires me to try slightly more complicated versions like the ones in Molly Baz and Pepper Teigen’s recent cookbooks.

    • hbakke on December 28, 2022

      Easy, nice dinner. We served it with rice and broth on the bottom, topped with the chicken, sauce, and cucumber slices.

    • snoozermoose on December 04, 2021

      One of my favorite recipes in the book! It's a decently good copycat of Nong's Khao Man Gai, except for the rice which was lacking that chickeny flavor. Despite that, eating this chicken and drinking the broth feels so restorative and comforting. My husband isn't as big of a fan, but I love it.

  • Carrot & chickpea korma

    • yellowbird531 on April 17, 2021

      Loved this and can see using tons of other veg with the seasons. Suggest adding some acid at the end and cilantro would be great on top.

    • julesamomof2 on November 09, 2021

      This was just not for me - I don't like carrots enough to make them the main focus of a dish. But that is just personal preference as the dish turned out fine and was easy enough for a weeknight. I did end up using almost twice the amount of stock to get the desired consistency but that could have been due to the size of my carrots (I did not weigh them and she doesn't give cup measurements which I find annoying). Will not repeat.

    • selena__rhea on August 18, 2021

      I thought this was lovely. I used a Vitamix to make the cashew cream and results were so thick that I needed to add more veggie broth to thin. Definitely adding heat to the dish next time I make it.

    • Lepa on March 17, 2021

      This was just okay, definitely not a repeat.

    • anya_sf on December 31, 2022

      I used fewer carrots and added 1 lb frozen cauliflower florets with the chickpeas and 8 oz baby spinach at the end. The cashew cream was super thick and started to scorch on the bottom, so I needed to add another cup of broth. Due to the extra broth and vegetables, I also added another tsp garam masala and a dash of Kashmiri chili powder. Also sprinkled cilantro on top. With those changes, this was super delicious and my family couldn't believe it was vegan.

    • patioweather on June 22, 2021

      Basic but satisfying. My sauce ended up grainy which usually does not happen with my Nutribullet. I think this would have been remedied by putting less liquid in when I blended the cashews, and mixing the rest of the broth later.

    • breakthroughc on November 23, 2022

      Didn’t love it, but it was okay. The sauce is lovely and I might repeat with different vegetables. Steamed carrots are just too insipid to carry this dish. Msaybe roasted cauliflower?? My Breville blender had no trouble making a smooth sauce. I did add some peas for color. I also added a 1/2 teaspoon of red pepper flakes and some lemon at the end based on the other reviews. I hit it with Tabasco before serving so I would up the heat more and maybe add a little cayenne.

    • Twysbeek on July 24, 2021

      My husband doesn't love cooked carrots, I added a diced chicken thigh for him (I don't think it needed it). He gave it a 3.5/5 stars, he said the sauce, onions, chickpeas with brown rice was great. This dish took longer than many of the others in the book for some reason, but I think the end result is delightful. Greater than the sum of its parts.

    • MonicaMadeIt on July 02, 2022

      We LOVED this. My daughter was so excited to have Indian food at home and surprisingly, she was not upset about the presence of nuts in her meal. The sauce was not perfectly smooth but it was still delicious.

    • snoozermoose on December 04, 2021

      I adored this. The carrots were a bit time-consuming, and I think I'll skip them next time in favor of some chicken since I'm not vegan, but the sauce was stunning. So rich and deep in flavor.

  • Chicken reuben skillet

    • hirsheys on November 07, 2021

      I love reuben sandwiches, so I was really interested to try this - it's supposed to be like the flavors of a reuben in a chicken dish. I was skeptical about how well this would actually work, but shouldn't have been - it came out great and was quite simple to make! Anyway, this was homey and a nice change from my usual. It's not a pretty dish, but definitely one I'll keep in my arsenal. I served this with some pumpernickel bread, but next time I'd serve it with something plainer like roasted/steamed potatoes or French fries (probably how I'll eat the leftovers).

    • tarae1204 on November 29, 2023

      Make in 12” skillet. The black pepper is almost a little too strong.

    • pattyatbryce on March 22, 2021

      This was great! Super easy for a weeknight supper. Serve over a piece of rye toast for an open-faced sandwich and add a veg and dinner is ready.

    • vglong29 on September 04, 2023

      Everything about this is great. I cooked it all on the stove instead of stove and oven. I didn't tinker with any of the ingredients, tastes just like the sandwich.

    • Melissa_427 on April 13, 2022

      Really enjoyed this dish and the ease of this dish. Had the opportunity to substitute homemade goose pastrami for the chicken and was very happy with the switch. This also lead to my skipping the seasoning since the the pastrami seasoning was so similar.

  • Buffalo Brussels sprouts

    • hirsheys on November 07, 2021

      I definitely preferred the sprouts that were less toasty in this case because the buffalo flavor came through more. That said, the whole dish was definitely good - next time I'd just double the buffalo sauce to increase that flavor a bit more. (I've also just realized that I cut them in half and maybe wasn't supposed to.)

    • on March 03, 2021

      Absolutely delicious. My sprouts were a bit on the large side so I opted to halve them, leaving them cut-side down when roasting, and they turned out great. Absolutely no leftovers.

  • Honeyed apricots with cream cheese & pistachios

    • hirsheys on November 07, 2021

      I made 1/3 of a recipe (4 apricots). I found these strangely addictive, and I'm looking forward to trying a cocktail with the leftover apricot honey syrup (as Julia recommends). I agree that labneh might be better in these, though. Next time I have some I'll try a batch to see. Regardless, this was a quick bite that's easy to put together and looks very pretty. Would be great for a cocktail party. Update: cocktail made with bourbon is DELICIOUS. Might make syrup on purpose in the future.

    • Jviney on July 04, 2021

      These were such a lovely surprise. Not too sweet, a little tang from the cream cheese, crunch from the pistachios, and they are so pretty. Great find of a recipe.

    • on March 03, 2021

      Delicious and straight forward. I almost always have labneh on hand, which I think I'd use instead of cream cheese next time. As per the headnote, the leftover soaking liquid made for an outstanding gin cocktail.

  • Kimchi chicken salad on toast

    • hirsheys on November 20, 2021

      Made this because I saw the other EYB review and it drew my attention. (Otherwise, I would miss all these "list" recipes....) All in all this is a tasty, quick meal. Open faced is the way to go - my first round I ate it as a sandwich and the balance was off. My kimchi is weirdly mild, so I'm wishing for more of a kick - next time I would taste it carefully to make sure that the balance is right. Still, the concept is good. (Also, in her first book, she has a great avocado toast with kimchi mayo - I think avocado would be lovely on this sandwich as well.) I will keep this in my back pocket for a quick dinner for sure.

    • ezwriternc on November 19, 2021

      This book introduced me to the combination of kimchi and mayo. It's absolutely delicious so how can you go wrong if you add chicken and scallions? Great chicken salad. If you like kimchi, make this.

    • Skamper on January 04, 2023

      The mayo really dulls the heat of the kimchi. I added some gojuchang to increase the kick. Even so, we didn't really care for this. I'd been wanting to try it for some time and it didn't live up to my expectations.

  • Sheet pan lamb meatballs with sweet & sour eggplant

    • okmosa on September 13, 2021

      So many things about this dish. I had only two-thirds the eggplant called for but I made the rest of the recipe the same. I would cut the eggplant larger next time - they shrank a lot and would be nicer to be closer in size to the meatballs. And maybe double the eggplant or half the balls. I like more veggies than meat. I also think there could/should be more sauce. It wanted to be saucier for me. Unless all of the rendered lamb fat was supposed to be part of the sauce. Oh, no, not for me! I drained off at least one-third cup. Yikes. Next time I’ll bake the lamb balls almost done, take them out, drain off the fat, roast the eggplant, then put the sauce and balls in to finish. I think the lamb balls could use a lot more spice/flavor to counteract the lamb-i-ness. I really like the concept of this dish, but execution could change up quite a bit.

    • anya_sf on August 28, 2022

      My eggplants were a little larger so I initially divided them between 2 sheet pans, then consolidated before adding the sauce and meatballs. My family loved this! Served over spinach rice, there were no leftovers.

    • Lsblackburn1 on February 12, 2023

      Meh… I wanted this to be more interesting - the sauce didn’t seem especially “sweet and sour”. I did love the herbs-I used cilantro and mint. Served over couscous, which was also nice.

    • snoozermoose on December 04, 2021

      I enjoyed this quite a bit, while my husband was more neutral about it. I subbed ground beef for ground lamb. The meatballs ended up a little overcooked (could be because of my substitution), so I would watch them carefully and potentially pull them out ahead of the recommended cooking time. The eggplant ended up perfect--just luscious and heavenly in that sweet and sour sauce. Would make again.

    • nanknitte on December 17, 2021

      I loved this. I definitely recommend making this with lamb and keeping the render fat in the sauce- so delicious. Served with a buttery rice pilaf. My husband, does not get excited about lamb or eggplant (i do), ate with enthusiasm and was grabbing the leftovers for lunch. I agree with leaning on cutting the eggplant on the larger size. i also thought there would be too much eggplant, but it shrinks a lot. i also thought the amount of sauce looked excessive (and very watery) at first, but it ended up quite nice.

  • Pear, polenta & almond cake

    • stockholm28 on November 16, 2021

      This a an easy (and gluten free) cake. You don’t even need a mixer. It is made with yellow cornmeal (I subbed white) and almond flour. It also uses olive oil and pear baby food and only 1/2 cup sugar so as desserts go it is relatively healthy. Ms. Turshen says you can sub apple sauce for the pear baby food and I think that would have been fine. I liked the cake fine, although am not sure I would make it again. I found it a bit dry, but I also think I probably overbaked it. It is not very sweet and it is fairly plain. I think it might be good with a hint of cardamom. I individually wrapped the leftover slices and put them in the freezer. I had one today after a quick zap in the microwave and I think I liked it better than the day I made it.

  • Parmesan & peppercorn dressing

    • stockholm28 on November 11, 2021

      I liked this, but thought the lemon was a little too dominant. I ended up adding more parmesan and pepper. Next time I might try it with a bit less lemon juice.

    • averythingcooks on March 10, 2021

      This made a very tasty & thick dressing. I used a 50:50 mix of mayo & yogurt and we had it over some romaine leaves. I still prefer our favourite Caesar dressing but as Julia says - this can be used for a "Caesar-esque" salad :) Also, I made it 3 days before we used it and it was still great. I think it would be a good quick option for a dip as well. A definite repeat (try all yogurt next time).

    • MonicaMadeIt on November 24, 2021

      I was out of parmesan so used cotija cheese instead, and used half mayo/half Greek yogurt. It needed something so I added a tiny amount of toasted sesame oil, which gave it some depth and cut the sharpness of the lemon. Maybe that would not have been necessary with the correct cheese, so next time I'll use parmesan and find out!

    • mdagl on June 05, 2022

      It is Caesary, indeed! Very easy to throw together and was great on romaine lettuce.

  • More-vegetable-than-rice fried rice

    • VineTomato on April 17, 2021

      I really enjoyed this and served with a fried egg on top. Loved that it has lots of different vegetables. Mr VT didn't love this, but he didn't hate it so there is room for a next time! When I make it again I will reduce the amount of oil to make it even healthier.

    • ezwriternc on March 01, 2022

      I've made this a bunch of times. Good, easy fried rice dish. Add what you want. Great weeknight meal.

    • lou_weez on February 23, 2022

      I cooked more rice than the recipe needed, probably about double...oops! Luckily there was enough sauce to take the extra rice. Nice as is, but we added some kecap manis and siracha sauce.

    • anya_sf on October 14, 2023

      I used double the (white) rice, slightly more vegetables, double the sauce, and added eggs (scrambled with the rice) and diced, cooked chicken. That was a big pan of food! I was slightly skeptical about the sauce (ketchup?) but really liked the flavor.

    • Timprota on March 15, 2022

      I added just a touch of sesame oil at the end. Great weeknight meal!

    • mdagl on December 17, 2022

      As others are saying, a good weeknight meal that really packs the veggies in. We enjoyed this, but might not repeat.

  • Caribbean pelau with kidney beans & spinach

    • VineTomato on November 11, 2021

      Burning the sugar was a new and interesting technique for me, and on Julia's advice you just need to "trust!". It produces a lovely depth of flavour, even if it is a tad on the sweet side. Mr VT loved this dish, I thought it was okay. This is a riff on the chicken pelau in Small Victories based on what Jennie, her babysitter made for her while she was growing up. I think I will try that one next.

    • julesamomof2 on August 24, 2021

      Loved this dish- very flavorful, and aside from all the chopping, not overly time consuming to make. This is one of those 'I can't believe it's vegan' dishes. I only used one can of beans, as that is what I had, and a bag of baby spinach is 8 oz, not 10, so used that. Will repeat!

    • anya_sf on August 26, 2022

      I won't rate this since I made a combination of this and the original chicken pelau, using a can of black-eyed peas and 1 lg chicken breast instead of kidney beans. Seasoned the chicken with paprika and garlic powder per the other recipe. Everything else was per this recipe. We thought this was fine, but lacking in flavor (and the sugar did get pretty black). I ended up adding more salt, some thyme, and lots of hot sauce - then it was pretty good. Served with chopped cucumber and tomato for much-needed crunch.

    • dc151 on October 17, 2021

      Another winner from Julia! So good, and not time consuming. Plus, practically a cupboard meal for me- made it to use up some spinach. The girls who don't eat went for multiple rounds of this one. Plus, a sneaky way to get in that spinach.

    • mdagl on December 17, 2022

      This was not a winner for us, but it likely was my error. The rice's texture wasn't quite right for us, and I wasn't a big fan of the coconut milk in this.

  • Mushroom & barley soup for dad

    • Zosia on November 09, 2023

      Hearty and delicious. I, too, added thyme. I only had a 14g bag of mixed dried mushrooms that I soaked in hot water, drained and chopped before adding to the soup. This was much easier than trying to pull them out later to chop. I used the soaking liquid as part of the broth.

    • anya_sf on January 09, 2023

      I added a thyme sprig and parmesan rind while the soup simmered. Also stirred in some frozen chopped spinach at the end for a green vegetable. Served with some black pepper (which Julia often doesn't call for) and grated parmesan on top, the soup was hearty and flavorful.

  • Spicy string bean & peanut stir-fry

    • Zosia on November 16, 2023

      These were delicious! I served them as a side with pork chops and brown rice.

    • Jviney on August 05, 2023

      This was a great way to use up an abundance of summer green beans. I sautéed them with a scoop of chili garlic crisp, some sriracha, and tamari, and served over ramen. Even my non-green-bean-loving husband said it looked and smelled delicious.

  • Golden chicken broth with real egg noodles

    • Rradishes on March 08, 2021

      Makes a very flavorful broth. The egg noodles were much simpler and quicker to make than I though. Also added some chickpeas to be more filling. Next time would take the broth and maybe noodles as base, and add some veggies. Spinach and carrots would work great.

  • Creamy feta & scallion dressing

    • Rradishes on April 25, 2022

      Great dressing, can also be used as a dip with a veggie platter.

    • averythingcooks on March 12, 2021

      This thick & creamy dressing was (as promised) delicious over a mix of crispy lettuces. This (like her parm & peppercorn dressing) would also make a great quick dip for veg or chips.

    • Skamper on August 27, 2021

      Delicious dressing. served on a simple green salad with the arayes from the same book.

    • Jviney on April 15, 2022

      I tried this several ways (on toast with fried eggs, as a chip dip) and it didn’t do it for me. Too oniony and vinegary, and too thick to use as a salad dressing, but all that could totally be a matter of personal taste.

    • allisonsemele on May 19, 2021

      Delicious creamy dressing that I will make again. Good for using up the end of the feta and some stray scallions. I liked it even better the next day.

  • Toaster oven fish stick tacos

    • tarae1204 on July 20, 2023

      This recipe is tucked in the back of her book, and described narratively without set amounts of ingredients. It works really well though! Instead of mayo, we used Mexican Thousand Island Dressing from Trejo's Cantina. We added a little thinly sliced white onion to the sliced cabbage, and topped the tacos with thinly sliced radish and some pickled red onions.

    • Jviney on July 24, 2023

      I loved this - really fun. I used little street-sized corn tacos and they charred really well over the gas flame. Definitely will make again.

  • Jalapeño popper-stuffed chicken

    • tarae1204 on October 19, 2021

      Recipe as written is good for serving jalapeños to children as it is mild. I loved the texture of the thin, moist chicken, cheese and small bits of jalapeño. The cilantro really balances the spice. I sprinkled sliced black olives on top which added more flavor and texture. I left the watery chicken sauce in the baking dish and served the rolled chicken with rice, quick Mac n cheese, microwaveable “Cowboy beans”, steamed broccoli, and aforementioned olives for a relatively easy family dinner with lots of choices. You could also do tortilla chips. I also “mangled” the pounded chicken as did hbakke. Maybe 1/4” is too thin, and 1/3” is more realistic. The damage wasn’t perceptible in finished dish.

    • hbakke on March 09, 2021

      I mangled the chicken breasts when pounding them flat, so they were a challenge to spread the filling and roll up. Otherwise, this turned out well for an easy dinner served with an iceberg wedge and the jalapeño vinaigrette from this book.

    • foodgloriousfood on March 26, 2021

      “Sauce” was watery. Flavor was lacking despite using more jalapeño. Added a lot of fresh lime juice and verde hot sauce to give it some flavor. Wouldn't make again as written.

    • ethedens on August 13, 2022

      Easy to do and fairly tasty, but not my favorite

  • Fancy weeknight salmon salad

    • Lepa on June 07, 2021

      We loved this salad. It has a complex flavor but is easy to throw together and doesn't dirty many dishes. I loved the salad dressing here and think it really pulled all the elements together. Highly recommend!

    • lou_weez on April 19, 2021

      A great salad, tangy, crunchy, sweet and overall delicious. I substituted zucchini for mushrooms.

    • Ileana on May 17, 2021

      The dressing is really delicious and is something I keep on hand because I can't live without it now. The pickled shallots are necessary. Used toasted pumpkin seeds because I didn't have almonds. Would definitely repeat this one.

    • snoozermoose on October 29, 2022

      This is a very good and quite unique salad. It feels very extravagant but is not hard at all to pull together. It makes a really dramatic and beautiful presentation as well. My husband loves it and begs me to make it all the time.

    • Soulkitchenjen on April 11, 2023

      This was…fine? I only subbed spinach for arugula. Everything else was made as directed. It tasted a little cobbled together. There was something not cohesive about it that I can’t quite place. The mushrooms might be it. They were a little random. It was a fine dinner, but I doubt I’d repeat.

  • Coffee crumb cake for Georgine

    • NJChicaa on May 20, 2023

      I didn't like it at all.

    • snoozermoose on September 03, 2022

      Very easy crumb cake with a high crumb-to-cake ratio. I wished it had a little more flavor and a lighter texture (probably personal preference).

  • Ratatouille & ricotta baked pasta

    • CCloutier on July 16, 2023

      I cooked the tomatoes with some onion in a pan and ended up adding a can of cherry tomatoes and cooked it all until jammy for a sauce (threw in some basil and some extra fennel. Loved the crispy texture of the pasta edges from baking.

    • anya_sf on October 09, 2022

      I just had 2 zucchini but double the tomatoes - this recipe is flexible that way. Part-skim ricotta worked. The sheet pan method to finish the pasta really added a nice texture. Very good!

    • patioweather on July 02, 2021

      This was simple and great. My partner who hates eggplant even gobbled it up. I slightly increased the amount of tomato because I had two normal-sized tomatoes laying around. The creamy eggplant was the star though.

    • Lsblackburn1 on September 05, 2021

      Not mind-blowing, but easy, healthy and tasty on a weeknight. Makes a ton! I used wagon wheel pasta - they worked great for this.

    • mnrickert on May 06, 2021

      Julia was right - there really is a shocking amount of vegetables shoved into this pasta dish! That said, my family didn't notice and went back for seconds so I'm calling it a win. Next time, I'll double the amount of cherry tomatoes and perhaps more ricotta as I like my pasta a little bit more saucy.

  • Roasted cauliflower soup with turmeric croutons

    • ezwriternc on November 13, 2021

      This soup is all about those turmeric croutons. They elevated a typical cauliflower soup to another level. Don’t skip out on making those! So good.

  • Grace's favorite biscuits

    • ezwriternc on January 16, 2022

      These were easy but dry. I think the lack of fat explains why. They didn’t brown on top either. I cooked them for 25 minutes. Could be my oven but they were still colorless after 15 and 20. I’d make biscuits with fat next time.

  • Jalapeño vinaigrette

    • averythingcooks on March 14, 2021

      After making as directed, we both tasted this and agreed it was very good....but I did then go ahead and add a couple spoonfuls of yogurt to thicken it a bit. It was great over a mix of crispy lettuces!

    • hbakke on March 09, 2021

      A nice tangy dressing. I used one jalapeño and it wasn't spicy at all, which was fine with me. I served this with an iceberg wedge and some diced tomato.

    • Melissa_427 on October 17, 2023

      Absolutely adored this dressing and was blown away by how utterly simple and delicious it was, will definitely be on repeat!

    • jimandtammyfaye on April 30, 2021

      Very good dressing! I agree with averthingcooks- adding 2 TBS of yogurt made it creamy and perhaps cut the heat of the jalapeno. This will be a workhorse for salads that complement Mexican-themed meals.

    • snoozermoose on December 04, 2021

      Delicious and unique salad dressing. Mine was plenty thick the way it was. We served it over iceberg wedges. This would make a great sauce for chicken or fish as well.

  • Card night ginger cookies

    • averythingcooks on September 13, 2022

      To get 20 cookies, I used approximately 42 g / cookie. I also cut the powdered ginger back a bit and added minced crystalized ginger to the dough. This was a good use of whole wheat flour but we also prefer a crisper cookie....having said that, I predict that these will disappear pretty quickly.

    • Lsblackburn1 on January 30, 2022

      Nice flavors and soft delicate texture.

    • breakthroughc on December 23, 2022

      Delicious soft ginger cookie. I added some minced stem ginger and chilled before baking. I used a 1 Tablespoon cookie scoop and got just over 40 cookies. I mistakenly baked them at 325 and they took almost the full time to bake as the larger cookies. I will fill some of them with cream cheese frosting for a sandwich cookie.

    • snoozermoose on December 04, 2021

      These were a nice soft ginger cookie. I'm not a fan of soft cookies so they're not my favorite, but the flavor is solid. I used Julia's suggestion of making ice cream sandwiches with them, and they were a big hit with friends.

  • Roasted pepper & corn relish

    • averythingcooks on March 20, 2021

      I cut this to 1/3 to use for tacos. I used the kernels from 1 cob topped up with some frozen corn and I went a little heavier with the apple cider vinegar and a little lighter with the honey. Because I used hot peppadew peppers this time, I skipped the red pepper flakes. I now have a great little jar packed with flavour in my fridge.

  • Eighth Avenue ropa vieja

    • anya_sf on January 12, 2023

      My chuck roast was just 2 lbs and there was a lot of vegetable/sauce flavor relative to meat, so I just added 2 Tbsp olive brine. Next time I'd use more meat if I had it. Quite tasty served with rice and black beans. Leftovers were even better, so make ahead if possible.

    • hbakke on May 22, 2021

      I was worried about the amount of added yellow mustard when this went into the oven, but it turned out great. The raisins add a sweetness and the olives brininess is tamed in the oven. I used yellow and red peppers instead of green and served this with the black bean recipe in this book. I would make this again.

    • on March 03, 2021

      Very good hands-off dinner recipe. Trust that while the mix of things looks very strange in the pot when it goes into the oven, they all meld together. My 3lb roast took 3 hours, 30 minutes. Served over rice. Reheats very well.

    • snoozermoose on May 29, 2022

      This was so delicious and easy! Definitely a surprise hit with my family.

  • Orange & Greek yogurt cake

    • anya_sf on November 16, 2023

      Basic, good, easy, relatively healthy yogurt cake. I added poppy seeds. Despite being rather squat, the loaf took 5 min extra to bake. It was fairly moist and tender, and lightly sweet.

  • Coconut marble loaf

    • anya_sf on June 07, 2023

      Good, fairly moist, rich cake. I wasn't sure I understood the layering instructions, but what I did seemed to work. Despite using coconut extract (but not coconut flour), the coconut flavor wasn't that prominent, although it was stronger than the chocolate. If I made this again, I'd definitely add the optional chocolate chips and maybe some flaked coconut as well.

    • snoozermoose on December 04, 2021

      This was a lovely loaf cake, perfect for a coconut lover. The coconut extract is definitely worth seeking out. It's what gives this cake a strong but not overpowering coconut flavor.

  • Broccoli with soy sauce & butter

    • anya_sf on August 23, 2022

      Good, easy way to prepare broccoli. Like Julia, I would definitely eat this over rice and call it dinner, maybe with an egg as she says.

  • My mother-in-law's Brunswick stew

    • anya_sf on March 21, 2023

      Easy, good, hearty stew. I used rotisserie chicken meat from the freezer, so didn't have bones anymore, and just used canned chicken broth instead of making a quick stock. I only had 3 slices of bacon, but next time would use more as the bacon really bumped up the flavor.

  • Smoked trout chowder

    • anya_sf on August 27, 2022

      I like my chowder thicker, so I added 2 Tbsp flour to the cooked vegetables and thought the consistency was perfect. This was really good! Like jenburkholder, I used TJ's smoked trout but actually didn't worry about removing the tiny bones and we did not notice them.

    • patioweather on June 28, 2023

      I didn't have clam juice or broth and I felt like it was missing a little something. I added nutritional yeast.

    • jenburkholder on February 05, 2022

      Very good, very easy, weeknight friendly. The smoked trout gave it a lovely depth - almost bacon-y - though my son would have much preferred clams to fish. I used an 8 oz packet of smoked trout from Trader Joe's, just be wary of the small bones hiding in there.

    • snoozermoose on December 04, 2021

      A sleeper hit! This was delicious and couldn't be easier. We savored every spoonful.

  • Black bean & corn tamale pie

    • Dannausc on April 18, 2021

      I didn’t have a red bell pepper, so I used a can of diced green chiles instead. For the sauce I mixed 1/2 c sour cream with 1 T of lime juice and 1 T of brine from a jar of pickled jalapeños. Pretty decent and hearty.

  • Jody's French lentil & kale stew

    • patioweather on November 13, 2023

      The first day I thought it was a bit bland, but I devoured the leftovers! The ricotta takes it over the top. Made with puglia lentils.

    • Skamper on February 08, 2024

      Made this on Monday to have on Tuesday but life intervened and we ate it on Wednesday. good enough but nothing special.

    • purrviciouz on September 02, 2021

      This is one of those recipes where you're like, how can this be so delicious with so few ingredients? This was really incredible and I absolutely love the garnishes.

  • Braised red cabbage & green apples

    • purrviciouz on June 19, 2021

      We loved this. I doubled the recipe and portioned in the freezer to reheat as a weeknight side and it held up well. We also topped chicken with roasted garlic and Gruyere sausage sandwiches with this (in place of kraut) and it was delicious!

    • Lsblackburn1 on September 05, 2023

      So simple and delicious. Great side dish for some fancy sausages I got at the farmers market.

  • Old-school borscht

    • Lsblackburn1 on January 11, 2022

      Good solid borscht recipe. I did add an additional 3cups of water or so with the vegetables. Also, I did not peel my vegetables and that seemed fine.

    • Melissa_427 on October 22, 2023

      Things I had to substitute: White tail deer steaks for beef stew meat (allowed first simmer time to be reduced) Increased potato, decreased beet because of availability. Used about 1.5 cups of sauerkraut rather than cabbage, added at the end of cook time and opted out of the vinegar. Loved this dish so much more than anticipated!

    • mdagl on June 29, 2022

      Be aware - 3 hour cook time after prepping everything. Also needed to add a couple cups of water with the veggies. I tried to hold out because according to the recipe the veggies would give off a lot of water, but it wasn't as much as it needed. It turned out delicious though! Very hearty and used up a lot of veggies that we had from the CSA.

  • Spinach & potato bites

    • Jviney on January 19, 2022

      I appreciated the effort to develop this recipe, but it didn’t turn out for me as described. The bites flattened into a leathery disc, and I was able to cut them into bite sized squares with a knife but the cutouts were a fail. The flavor was fine if paired with hot sauce and Ranch…probably not a repeat for me.

  • Miniature egg white frittatas

    • vglong29 on August 14, 2023

      The technique for this is great, other recipes I tried at higher temp and longer time resulted in very overcooked eggs. Easy to customize with different fillings.

  • Shredded pork in the spirit of cochinita pibil

    • mnrickert on May 06, 2021

      Restaurant quality flavor. Don't skip the suggested ingredients (I was able to order on Amazon inexpensively) as that is what really elevates this dish. Also, very quick to prep (under 5 minutes) before it went in the oven for a long nap.

    • Babycarrot on April 18, 2023

      My advice would be to follow the ingredient list and suggested ingredients if making this recipe. I did not have achiote paste and instead subbed chipotles in adobo as the book instructs but I am not sure that that added anything as I also added other dried chilis. I'm not sure if maybe I used too much citrus as the end result was really bitter. Would likely not making again.

  • Almond chicken cutlets for Grace

    • breakthroughc on January 06, 2022

      These were a split decision. I liked them better than hubby, but agree they were too salty. If I make again I wouldn't use the old bay seasoning, but the alternative spices so I could control the salt content. I did like the mayo/mustard layer. They were moist, flavorful with a nice topping.

  • Best vegan chili

    • breakthroughc on March 06, 2022

      This was good, but not great. The tofu did make it hearty and give that meaty feeling. Overall I think I like the black bean chili from Appetite for Reduction better.

    • mdagl on December 17, 2022

      I really liked this chili recipe! Really hearty and easy to throw together.

  • Lemon ricotta cupcakes

    • breakthroughc on January 10, 2022

      I thought these were just okay. They were totally fine, just nothing special. The lemon flavor was mild, I liked the frosting (added a bit more sugar). I won’t repeat.

    • Melissa_427 on May 07, 2021

      I made these as a muffin rather than a cupcake, meaning I skipped the frosting and added a tablespoon of poppyseeds. Shared them with coworkers and received rave reviews.

  • Buttermilk & honey pudding

    • Melissa_427 on April 14, 2021

      Such a perfect use for leftover buttermilk. Really enjoyed the tartness of the buttermilk and hint of sweetness from the honey. Will definitely return to this time and time again, especially when a buttermilk marinated chicken (or pheasant) is on the menu.

  • Breakfast nachos

    • on March 03, 2021

      Great flavor for a fun breakfast. Salt levels perfect using Diamond Crystal Kosher salt. Personally, would move rack farther than 6 inches to ensure the cheese melts evenly without charring in spots. The avocado take on pico de gallo was a great balance to the cheese and egg.

  • Yogurt, tahini & parsley sauce

    • on March 03, 2021

      Very good with the Arayes (pg.20) in place of the yogurt sauce.

  • Honeymoon chicken

    • amyscookbooks on May 02, 2022

      Simple and delicious weeknight dinner. Used all of the seasoning on half the meat (used 4 chicken thighs instead of 8). Served with rice and a salad.

  • Banana & chocolate chip layer cake

    • MonicaMadeIt on February 21, 2022

      This came together very quickly. I used 9 inch cake pans and could have used about 10-15% more frosting due to the higher surface area. It's good--tastes like banana bread with chocolate frosting! Not super sweet or rich so it feels slightly healthier.

  • Roasted onion soup

    • snoozermoose on May 29, 2022

      Tasty and fairly easy, but I felt like it was missing something to get it to "excellent".

  • Lemon poppy seed & yogurt dressing

    • mdagl on December 17, 2022

      Since it was quite sweet, it was difficult to find a fitting use for this one. Not bad, but not a repeater. Does feel very old school, as Julia said.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Julia Turshen is our generation’s culinary icon and her latest book showcases her laid-back style and modern approach to cooking.

    Full review
  • ISBN 10 006299333X
  • ISBN 13 9780062993335
  • Linked ISBNs
  • Published Mar 02 2021
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Harper Wave

Publishers Text

Beloved New York Times bestselling cookbook author Julia Turshen returns with her first collection of recipes featuring a healthier take on the simple, satisfying comfort food for which she’s known.

Julia Turshen has always been cooking. As a kid, she skipped the Easy-Bake Oven and went straight to the real thing. Throughout her life, cooking has remained a constant, and as fans of her popular books know, Julia’s approach to food is about so much more than putting dinner on the table—it is about love, community, connection, and nourishment of the body and soul. In Simply Julia, readers will find 110 foolproof recipes for more nutritious takes on the simple, comforting meals Julia cooks most often. With practical chapters such as weeknight go-tos, make-ahead mains, vegan one-pot meals, chicken recipes, easy baked goods, and more, Simply Julia provides endlessly satisfying options comprised of accessible and affordable ingredients. Think dishes like Stewed Chicken with Sour Cream + Chive Dumplings, Hasselback Carrots with Smoked Paprika, and Lemon Ricotta Cupcakes—the kind of flavorful yet unfussy food everyone wants to make at home.

In addition to her tried-and-true recipes, readers will find Julia’s signature elements—her “Seven Lists” (Seven Things I Learned From Being a Private Chef that Make Home Cooking Easier; Seven Ways to Use Leftover Buttermilk; Seven Ways to Use Leftover Egg Whites or Egg Yolks), menu suggestions, and helpful adaptations for dietary needs, along with personal essays and photos and gorgeous food photography.

Like Melissa Clark’s Dinner or Ina Garten’s Modern Comfort Food, Simply Julia is sure to become an instant classic, the kind of cookbook that will inspire home cooks to create great meals for years to come.

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