• annmartina on October 16, 2019

  I'm an ingredient hoarder and this book inspired me to finally lean down my pantry and spice rack. I feel so much happier in my kitchen and hope I can hang onto these good habits.

• Emily Hope on April 15, 2019

  Asparagus with spicy brown butter bread crumbs: I am a firm believer in the power of butter, but I cut back on the butter a bit (to 6 tbsp from 8!) and still thought it was too buttery -- the bread crumbs were totally saturated. The consensus was that it would also be better if the bread crumbs were smaller as opposed to the torn pieces that she recommends -- they don't really adhere to the asparagus and the elements seemed pretty separate. Also needed a good squeeze of lemon juice to perk it up.

• Emily Hope on April 15, 2019

  Chicken ragu: The whole family liked this recipe (the picky 6 year old, who was given chunks of braised chicken before it got shredded and put back in the sauce, said "how did you make this chicken? so good!"). I had time constraints so swapped things and braised the chicken in the pressure cooker (15 min @high pressure, 10 min natural release) while the polenta cooked in the oven. Although it was tasty and will probably make again, I'm not sure how much time savings there really are compared to, say, a pork ragu -- yes, less cook time, but no less hands-on time; it was a fair bit of work. Served w/asparagus with bread crumbs from same book--reasonably good match, though I might have preferred a salad.

Notes about Recipes in this book

• Savory summer melon salad

  • ella_4fl8f0 on May 14, 2026

    Great for summer

• Pan-roasted Romanesco with toasted nuts and crispy bits

  • Hansyhobs on February 03, 2022

    Delicious. Used almonds and corriander

• Buttery beets and grapefruit

  • pomegranate on June 15, 2022

    This was relatively easy to make and very tasty.

• Chicories with garlic bread croutons

  • Lepa on June 30, 2019

    This looked like a salad I've had many times before but the oregano added an unexpected- and completely delicious- note that made it really special. So delicious!

• Fresh figs with Manchego and wet walnuts

  • Lepa on September 08, 2019

    We had a dinner party with about eight different dishes tonight and this was my favorite. It was so easy to put together - almost an afterthought- and absolutely delicious. I anticipate making this often!

  • theBlackbird on September 16, 2022

    Bought a house that has a fig tree and we have an abundance of fresh figs! This was super easy, and flavorful. Will definitely make again!

• Stir-fried celery with peanuts and bacon

  • cjross on December 14, 2020

    Yummy, easy and good for using up cabbage and celery, which are two vegetables that sometimes languish in my fridge. I was cooking for a vegan so I omitted the bacon and just used oil. I'm sure it would be even better with bacon.

  • Saltairelife on August 27, 2025

    Easy! Excellent! Uses up the always-in-the -fridge-need-to-use-up celery and cabbage. I love to make a quick half batch for lunch and eat it hot, right out of the pan. Yup- it's that good.:) Note: It doesn't hold real well. Peanuts get soggy.

• Charred broccoli salad

  • nadiam1000 on May 09, 2019

    This was only ok for me - it fell a little flat. Maybe needs more salt and acid. Not sure I will repeat.

  • Lepa on September 10, 2019

    I had my doubts when I read the instructions but this dish ended being the hit of my bookclub! Be sure to add plenty of salt and pepper or it could be bland (as the other reviewer noted).

  • kat_bb3kpe on April 11, 2026

    I dream about this. Truly. So so good.

• Leeks with potato chips and chives

  • mllamas on October 01, 2019

    Leeks were a little tough. Add extra water and braise for a bit longer.

  • jenmacgregor18 on November 05, 2019

    Didn't take long to cook. After cooking, I cut my leeks into bite sized pieces to make them a bit easier to eat. And loaded them up with salt & pepper potato chips. Different & good. It kind of had a sour cream potato chip vibe. I really enjoyed them.

• Sweet potatoes with tahini butter

  • Lepa on October 09, 2019

    This recipe adds a tangy, savory note to sweet potatoes, which I welcome, and some pleasant crunch from sesame seeds. I liked the method of steaming the sweet potatoes and will probably do that again. I ate this for lunch and it was a solid stand-alone dish.

  • pholoppo on April 13, 2021

    At first I was dubious that steamed sweet potatoes with a simple tahini sauce should warrant a double spread in Carla's cookbook. After having made it, featuring the sauce alone would have been worth it. I'm agreeing with Lepa: this is a solid stand-alone dish, but can absolutely be elevated with other add-ons. (We had black beans and slow roasted tomatoes with ours.)

  • allegra_isj16f on January 20, 2026

    Sleeper hit of this book! Unexpected and fab. Good for a light dinner as is, but can also load up with other veggies or salad for a fuller meal.

  • magdalena_qir3ja on February 27, 2026

    yummy on the mags scale

• Slow-cooked dozen-egg frittata

  • cesmith19 on September 28, 2025

    This frittata is one of my absolute favorites! I love butternut squash and it makes it so creamy and pairs so well! Sometimes I substitute some of the eggs for the same amount of egg white to lower the fat.

• BLTs with bacon-fat fried eggs

  • simone_lu3llo on May 25, 2026

    Wow wow wow. Decided to skip the fried egg this time, but the addition of kimchi and fresh basil really enhanced the flavors of the tomato and bacon. Paired with a fresh French boule loaf from Dozen Bakery.

• Omelet with whipped ricotta for two

  • southerncooker on September 15, 2019

    I used two of the spins on this, cottage cheese and small spinach. Made half recipe. Tasty.

• Aioli and all the things for dipping

  • Lepa on November 02, 2019

    I made this tonight when we had friends over for dinner. We had raw bell peppers, fennel, endive, cucumbers and radishes along with steamed snap peas, green beans, eggs, salmon, potatoes and carrots. We ate it with homemade foccacia. It made for a delicious and healthy feast and the assortment of raw veggies was great for picky younger children. I was a bit surprised at how delicious steamed salmon is (with aioli). The aioli was good but not the best I've had. I feel like this is a concept worth revisiting and a nice do-ahead meal for a dinner party.

  • jacqueline_d7uiai on January 17, 2026

    Excellent for parties. Part of the menu for my sister's baby shower.

  • emedifrye on January 24, 2026

    Pg 126

• Pasta all'Amatriciana with confit tomatoes

  • Hansyhobs on March 14, 2023

    Nice recipe but not wow, considering I had spent so long confit-ing the tomatoes.

• Pasta with cauliflower, sausage, and big bread crumbs

  • kat_bb3kpe on April 11, 2026

    Absolutely a fave. Works great as is or with any sub combos. We did bacon and sausage last time when I didn't have enough sausage and it might be my new favorite way to do it!

• Lobster pasta with grated tomato sauce

  • grindabod on September 01, 2020

    "I could get used to this", is what I'm thinking! Since the pandemic began, this is the second time we've treated ourselves to a fresh lobster, as opposed to zero times in all the years preceding. This type of dish takes the mighty lobster, that we barely dare to touch - especially here in Belgium - down from its pedestal a notch and lets you relax a little. This pasta dish was so delicious, so moreish, I think we might start doing this (a little bit) more often.

• Fregola with clams, corn, and basil pesto

  • Lepa on June 24, 2021

    This was fine but much more complicated than plain old pasta with clams and not as good.

• Grains and roasted squash with spicy buttermilk dressing

  • readingtragic on October 20, 2019

    Your photo is nicer than the one in the book :)

• Rack-roasted chicken with gravy potatoes

  • simone_lu3llo on March 04, 2026

    Subbed potatoes for cauliflower and scallions— this cooking method would be delicious with just about any vegetable you have on hand.

  • Jhein12 on April 19, 2026

    Love this method

• Chicken cutlets with spicy coconut dressing

  • julesamomof2 on August 31, 2020

    Another variation on the 'hot chicken on cool salad' theme. The dressing makes the dish. Otherwise, it was decent enough, but not sure I would repeat.

  • TTTLauren on April 24, 2022

    Great restaurant salad. This is not hard but getting the balance just right in the dressing will take a couple more tries. I used a torn head if boston lettuce which works well for texture and crunch.

• Rosemary chicken ragu with pressure cooker polenta

  • TTTLauren on April 25, 2022

    Delicious comfort dish. The ragu was very flavorful. The use of pork and chicken fat and the red pepper flakes and rosemary come though and propel this dish forward. I may want an additional vegetable to join the party next time, to make the ragu more hearty. The fennel and onions and tomatoes were great. I am still new to the ragu so I am learning. But I have learned recently how to really develop flavor. The low and slow for the bacon, chicken rendering and then the garlic, onion, fennel with medium heat followed by wine were a sure method to get deep flavors in this dish. Made this a second time, and it is even better. Again the low and slow beginning flavor developing steps - the bacon, the chicken browning, the onion garlic fennel then the wine, are the foundation to the incredible flavor of this dish. Then the long simmer until the meat is separating from the bones. Dont rush it. A crowd pleaser.

  • pomegranate on July 10, 2022

    This was delicious. Will definitely make again.

• 10-minute pastry dough

  • Astrid5555 on May 10, 2019

    Great method, perfectly flaky dough. Love it!

• Any-fruit galette

  • Astrid5555 on May 10, 2019

    Perfectly flaky dough, made with strawberries, gone within minutes!

• Seared scallops with brown butter, hazelnuts, and chives

  • meggan on November 05, 2019

    I liked this ok but others were not into it. I am going to use the extra hazelnuts for a salad toss.

  • nutrica6 on May 21, 2024

    My scallops were on the small side, so they were overcooked based on these cooking times but I think the times would be perfect for larger scallops. Don't be tempted to turn down the heat on the pan, it will ruin the sear. The flavors were great in this! Simple, delicious dinner that was quick to make. Paired with a salad and bread.

• Pan-roasted salmon with cauli-tartar sauce and chive vinaigrette

  • bwhip on November 23, 2019

    This was remarkably delicious. My wife and I both loved it. Very simple to prepare, and the salmon roasting technique led to a silky, crispy, excellent result. The cauliflower was a great complement to the salmon in both flavor and texture, and the kiss of grapefruit throughout was really nice.

  • CheesyKranskyLove on October 03, 2022

    I was skeptical about the raw cauliflower but it worked very well

  • simone_lu3llo on May 14, 2026

    The salmon took twice as long as was recommended to reach the right temperature. However, the method worked well and was mostly hands-off. The cauliflower was different and a refreshing side for the salmon.

• Butter-basted rib eye with crunchy fennel salad

  • abrownb1 on February 03, 2020

    I only made the fennel salad and it was delicious! I added a bit more vinegar since mine was a little more mellow and added the Aleppo pepper to the salad. So easy and perfect with steak.

  • simone_lu3llo on February 19, 2026

    The refreshing, simple salad is the perfect pairing to a steak.

• Spice-drawer chicken wings

  • grindabod on February 07, 2020

    Love how you use the oven in a way that mimicks the combination of indirect and direct grilling. Succulent meat and crispy skin!

• Seared lamb patty with marinated halloumi and herbs

  • cpasek on February 08, 2020

    Great recipe! I broke up the lamb more than was called for in the recipe while cooking. The seasoning for the halloumi was wonderful, although I might add a bit more seasoning to the lamb itself while cooking. I ended up putting this over a mix of butter lettuce and radicchio and it worked very well.

  • bitsyfaure on February 21, 2023

    Very good recipe! I swapped out the herbs with Carla's Greek-ish salad made with kale. Really tasty, and the pepitas were particularly good

  • cat_vyrhdv on March 11, 2026

    This is amazing! It’s so simple and satisfying. Very much bang for the buck. I used feta instead of halloumi.

• Glazed and charred St. Louis pork ribs

  • Ileana on September 16, 2021

    This was good! Subbed maple syrup for brown sugar per the recipe notes. The pop from the mustard seeds are a fun surprise when you get a bite with one, and the fish sauce adds depth to the flavor. Would make again.

  • meggan on February 13, 2023

    Great sauce but I may just cook in the oven instead of the instant pot next time.

• Pasta e fagiole

  • chefmichael on October 19, 2021

    This recipe makes a very good soup. But for me a few caveats and call-outs are necessary. First, carrots and leeks do not release a lot of liquid or get very juicy, so the cooking instructions for the sofrito (that stretch for quite a few minutes) are difficult to follow. This sofrito will cook down and will brown, which I think is what Carla is after, but the temperature adjustments, timings, and lid on/off, don't really align to the ingredients. Just cook without too much browning and scrape bottom of pot when needed for 20 +/- minutes until you've cooked the sofrito down to concentrated goodness and at that point some browning will happen and that is fine as Carla suggests it should. It really does make a difference in the final outcome. Second, this needs more liquid added during the cooking, as the water needed to cover 1/2 pound of dried beans prior to cooking is nowhere near enough to make for a soup once you've added it. I needed 4 more cups of veggie stock at the end.

  • TTTLauren on April 27, 2022

    Wowza this is tasty. I did not use a food processor. I manually chopped the leeks and garlic into small bits and the carrots i used a large hole grater. Sweating the sofrito down (phase 1), then adding the bacon I subbed for the ham hock, and frying the sofrito down further (phase 2) develops a nice sweetness to this dish. I used little ring pasta with some tiny pepe pasta bc I had no ditalini on hand it was great because really, this is like adult version of spaghetti-ohs. Also, I used a dutch oven and after adding the tomatos ( i used crushed) and herbs i put it in the oven mostly covered until the beans were done, about an hour and a half. Overall the dish takes about 3 hours. Awesome!

  • CheesyKranskyLove on October 03, 2022

    I bought the book after trying this recipe so it's that good. I recommend checking out Carla's video of this on youtube where she explains the sofrito process very well. My ham hock was ridiculously large so I doubled the recipe and froze the rest.

  • Ganga108 on October 13, 2024

    I made a vegetarian version of this recipe in 2019, using borlotti beans, some spices to deepen the flavours as I wasn't using the meat, and made it very thick. One of my favourite Pasta e Fagiole recipes.

  • jacqueline_d7uiai on January 17, 2026

    I make this every year around New Year's, deeply comforting and rewarding.

  • jessie_458g3h on February 25, 2026

    Another commenter used the word “rewarding” and I think that is the perfect descriptor. Love the food processor technique for the soffrito. Delicious

• Fox-style chickpeas

  • kat_bb3kpe on April 11, 2026

    Really yummy

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