Cook, Eat, Repeat: Ingredients, Recipes, and Stories by Nigella Lawson

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Notes about this book

  • eurotaster on November 11, 2020

    The rice pudding cake is fantastic

Notes about Recipes in this book

  • Celeriac and anchovy gratin

    • wester on December 22, 2020

      Mixed reception: my daughter loved it, I quite liked it, my son thought it was just OK and my husband disliked it. Good instructions though, very clear. Personally, I would have liked both more anchovy flavor and more creaminess, both of which should be pretty easy to fix.

    • marydulwich on January 31, 2021

      This was deliciously creamy and really easy to adjust the portion size - I used a very small dish to make a side for two and it worked really well.

  • Beef cheeks with Port and chestnuts

    • Emily Hope on February 03, 2021

      Made this a few weeks ago so it's a little fuzzy, but in general I think that we enjoyed this--very wintry and substantial stew. Beef cheeks have that slightly oozy cartilaginous quality that I love, and this was a nice showcase. Only change that I recall was to sub lemons for the orange zest (C is not a fan of cooked orange). Most time-consuming part was removing the membrane from the cheeks. Left overnight to rest as described. Served once with pasta and maybe once with potatoes? (Also with a celeriac remoulade salad--was thinking about the celeriac gratin she recommends, but thought it would be too much richness--plus too much labor!)

  • Chocolate, tahini and banana two ways 1: bread

    • Astrid5555 on November 25, 2020

      Great way to use overripe bananas. Nice, moist cake with a very subtle tahini taste. Older son called it the perfect home-schooling snack to make distance learning more bearable.

    • lou_weez on November 25, 2020

      This is so good. Great flavour, moist and keeps well for days.

    • Raquelcooks on December 31, 2020

      Very disappointed. Made the pudding and no one liked it. It was dry and not at all gooey after only 37 mins.

  • Spaghetti with chard, chilli and anchovies

    • Astrid5555 on February 20, 2021

      Don’t skimp on the anchovies, they make this dish. Will make again!

    • danibattle on February 06, 2021

      Tasty. My anchovy avoidant husband liked this very much. Definitely will make again

  • Mine-all-mine sweet and salty chocolate cookies

    • Astrid5555 on April 02, 2021

      Excellent cookies! Recipe comes together super quickly, love the fact that they are egg-free. I don’t like big cookies, so I used my smallest 3cm cookie scoop and got 8 small cookies. Definite keeper!

    • marydulwich on January 19, 2021

      Top cookie recipe, super gooey.

  • Fear-free fish stew

    • Astrid5555 on March 17, 2021

      Mixed reactions to this one. While I found this to be utterly delicious, husband thought it was just ok, younger son devoured the sauce without the fish and older one just ate the accompanying naan bread I had made.

    • montecristo99 on February 03, 2021

      Delicious. Very good when first made, but even better as leftovers after the spices have mellowed. As noted in the recipe, this is highly adaptable. We're looking forward to making it again, both the fish version and as a vegetable stew.

  • Chocolate peanut butter cake

    • lilham on November 14, 2020

      One of the best cake recipes I have made. The cake was lovely and moist. The icing was delicious. If you like peanut butter and chocolate, you will love this cake.

    • marydulwich on January 19, 2021

      Delicious sponge, delicious buttercream. A great recipe.

  • No-churn cheesecake ice cream

    • JFM on November 25, 2020

      In the book's recipe index, the recipe is noted under page 23 instead of page 235. (I spent 10 minutes looking for it last night, after seeing it on tv.....).

  • One-pan chicken with apricot harissa and sweet potatoes

    • KarinaFrancis on December 28, 2020

      I made the apricot harissa and I’m glad I did. It wasn’t difficult and the flavour was great, cooking dialed down the heat and somehow brought out the tang of the apricot. I couldn’t find leeks so I subbed some very thick shallots and left out the peppers because I couldn’t get them either but the dish still turned out beautifully A definite make again (especially since the smallest bag of Kashmiri chilli I could find will make 9 more batches of harissa)

  • Fish finger bhorta

    • KarinaFrancis on November 28, 2020

      I thought this sounded like a cross between trashy and delicious, and it was! The flavours somehow work together and the nostalgia of fishy fingers was a bonus. I served it with a dollop of kewpie and it was the perfect finish

    • Foodycat on November 23, 2020

      The pink pickled onions in the headnote to this recipe turn up in a few other things as well - the easiest version of them I have tried. The bhorta itself is good - I cooked some rice to have with it because I thought it sounded a bit insubstantial but it really isn't. The 2tbs of hot English mustard sounds like loads but it's a really mellow flavour.

    • anya_sf on February 24, 2021

      Definitely the most interesting use of fish sticks I've ever encountered. I cooked 18 fish sticks and doubled the spinach, but didn't increase the other ingredients. This served 3 over rice. Some plain yogurt would have been nice with it. Hubby liked the pickled onions, but I could skip them as there was plenty of acid from the lime juice.

    • misskatyenglish on February 15, 2021

      Hands down my favourite recipe of 2020. We make it weekly now! My only edit is to use 1tbsp of the mustard instead of 2, because I found it too spicy.

  • Chocolate, tahini and banana two ways 2: warm pudding

    • KarinaFrancis on November 21, 2020

      I was impatiently waiting for my copy of the book to arrive when I saw this recipe online. I had all the ingredients (including a Nigella-esque stash of ripe bananas in the freezer so I went for it and it was fantastic. Chocolate and banana is given depth by the tahini and the cream was a much needed foil for the richness. The leftovers were still nice cold the next day.

    • Lolly87654 on November 22, 2020

      We loved this banana bread, added milk chocolate chips instead of dark, you could taste the tahini but it wasn’t overwhelming, will definitely be making this one again, a hit with all the family

  • No-knead bread [Jim Lahey]

    • Lolly87654 on November 24, 2020

      By far the best tasting bread I’ve ever made and without the kneading! I proved it for 24 hours as I was working and it was still fine, a very crusty loaf with the flavour of a sourdough, this will be my go to bread recipe from now on!

  • Fried chicken sandwich

    • joneshayley on January 15, 2021

      Lovely recipe. The burger is gently spiced, juicy and crunchy. Loved the chilli oil mayo and the kimchi!

    • Foodycat on November 14, 2020

      I didn't do the pink pickled onions. This was very good - I thought her timing of 3-4 minutes for frying the chicken was a bit meagre but it was spot on. Very juicy but cooked through and beautifully crunchy on the outside.

    • marydulwich on January 19, 2021

      Great potential but once fried, my crispy batter slid off the chicken. Not sure where I went wrong but a shame as seems to be one that most people love.

  • Crab mac 'n' cheese

    • danibattle on January 26, 2021

      It was rich and creamy, but the crab got lost in the sauce somehow. I steamed cauliflower and added this to the pasta when combining with the sauce (so I could pretend that it contained veggies lol), and this worked well. I will try another brand/type of crab (used fresh local as in Cornwall), and see if it improves. However, lovely, easy and comforting recipe.

    • Foodycat on January 23, 2021

      I doubled the sauce ingredients and then mixed half the bechamel with the crab and layered it with lasagne sheets before topping with the rest of the bechamel and baking. Made a huge meal for 2 or sensible portions for 3. Delicious.

    • misskatyenglish on February 15, 2021

      Incredddible. So rich and comforting. A proper treat.

  • Wide noodles with lamb shank in aromatic broth

    • Foodycat on November 11, 2020

      Really simple and delicious. My lamb shank was huge so I used less cabbage and pappardelle. And I used a really disappointing, insipid British supermarket version of gochujang so I added a teaspoonful of doubanjiang to give it a bit more oomph. Will make again.

    • marydulwich on January 19, 2021

      Lamb turned out beautifully but I found the broth a bit underwhelming.

  • Anchovy and garlic dressing

    • Foodycat on December 13, 2020

      When she says a small pinch of mace she means A SMALL PINCH. What my German cookbooks call a knifetip - I used a measure which is 1/4 of 1/8 of a teaspoon and it was still a bit dominant. The flavour was very good in it but that's the outside of enough. I used it to dress a chicory and walnut salad (using lemon juice instead of vinegar) and served it with roast chicken, which was a very good combination.

  • Old-fashioned sandwich loaf

    • Foodycat on January 19, 2021

      Very successful - I used 200g strong wholemeal and 300g strong white flour. I don't get on with Dan Lepard's 10 second knead method, so I mixed the ingredients, let rest for 15 minutes and then kneaded with the dough hook on the stand mixer for 5 minutes. It made a very successful loaf.

  • Chicken with garlic cream sauce

    • Foodycat on November 11, 2020

      Didn't do the chicken her way, just made the garlic cream sauce to have with barbecued chicken. Absolutely gorgeous - so rich but completely delicious.

    • Popisdead on November 13, 2020

      Super easy Nigella winner. Really tasty with minimum work. I served with oven cooked potatoes (not really roast, more hash or home fries) and chard. Sauce went with all of it.

  • Brown butter colcannon

    • Foodycat on December 09, 2020

      I used regular white cabbage instead of kale. It was good - the brown butter made it a less appealing colour but gave it a wonderful flavour. We had it with sausages. A half quantity made loads for 2 people (full quantity serves 4-6 but they must be VERY hungry) with a lot left over to make into potato cakes.

  • Black pudding meatballs

    • Foodycat on March 08, 2021

      Really tasty. I didn't expect them to be so light. We had them with spaghetti instead of colcannon.

    • Popisdead on February 28, 2021

      Could do it on a weeknight. Meatballs really flavourful. Personally I prefer my tomato sauce recipe as it has a deeper flavour, but that takes 3 hours and is more of a Sunday gravy. But this is a simple to follow weeknight dinner.

  • Basque burnt cheesecake

    • rmorse on March 13, 2021

      This was great and easy to make. I made a simple strawberry sauce as the topping as licorice is too divisive in my house.

  • Chicken in a pot with lemon and orzo

    • Indio32 on November 22, 2020

      Had this for a Sunday night supper using a good quality farmers market chicken. Was a bit worried about the cooking time as proper free range chickens can take a little longer to cook but the recipe instructions were spot on. The tarragon seemed to get slightly lost and next time I'd try with only 1.5 lemons worth of juice (mine might have been on the large side) but apart from that it was delicious and will definitely be doing this again.

    • AlineLorieri on January 05, 2021

      Thank you @indio32 for your note. I used only one lemon a little extra tarragon. Wow! This was so delicious! Her mom's "Praised chicken" is one of my favorite recipes ever, and I when I saw this one with orzo (which I love), I had to try. Now I'm not sure which one is my fav. Will definitely make this again!

  • Marzipan loaf cake

    • etcjm on March 06, 2021

      Guilty of not reading this recipe properly until I had already started... I didn't realise there was ground cardamom in it. I have noted plenty of recipes with this as an ingredient but never been brave enough. I still wasn't and opted for 1 teaspoon instead of 1.5. The length of time to cook (or the temp) is not right for this cake. At 150fan (recommended) it was still a batter at 30mins, and this was when I was supposed to be putting foil on to stop it burning... Anyway, after 50 minutes it was just about done. When eaten warm, I think the cardamom was overpowering. Cold - it's quite nice. I need to see if it grows on me. Very easy to do though when all chucked in the food processor, and a nice smaller cake in a 1pound tin. I did it gluten free.

  • Pappardelle with cavolo nero and 'nduja

    • marydulwich on January 19, 2021

      Sadly I found this slightly disappointing and surprisingly a little bland.

  • Spice-studded rice with crispy shallots, garlic and cashew nuts

    • marydulwich on January 19, 2021

      One of my favourite recipes in the entire book, oddly as it's not one of the most exciting. The flavours were fantastic and the cooking method left me with perfectly cooked rice (which I'm normally useless at).

  • Black Forest brownies

    • marydulwich on January 31, 2021

      These were nice but not quite as gooey as hoped. The sour cherries were the perfect antidote to the richness of the chocolate though and I really enjoyed their sharpness.

  • Short rib stew for two

    • marydulwich on January 19, 2021

      A fair bit of effort but great results with delicious rich, flavoursome meat and sauce.

  • No-knead black bread

    • Glinys on January 02, 2021

      Very easy well behaved dough - let it rise overnight- I think it needed more salt Superb with smoked salmon and cream cheese and made good toast the next day - topped with avocado and a poached egg It’s quite rustic so hard to make into dainty canapes

  • Lasagne of love

    • DinahDough on March 11, 2021

      This was a lot of effort but SO worth it, best lasagne I've ever had. I made too much and we reheated it next day. I wouldn't normally want to eat the same thing two days in a row but was happy to make an exception for this and it tasted just as good reheated.

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  • ISBN 10 0063079542
  • ISBN 13 9780063079540
  • Published Apr 20 2021
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Ecco

Publishers Text

This is the US release of Cook, Eat, Repeat.

‘Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning and beauty, as well as sustenance and structure. More than just a mantra, “cook, eat, repeat” is the story of my life.’

Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella’s engaging and insightful prose. Whether asking ‘What is a Recipe?’ or declaring ‘Death to the Guilty Pleasure’, Nigella’s wisdom about food and life comes to the fore, with tasty new recipes that readers will want to return to again and again.

‘The recipes I write come from my life, my home’, says Nigella, and in this book she shares the rhythms and rituals of her kitchen through over fifty new recipes that make the most of her favourite ingredients. Dedicated chapters include ‘A is for Anchovy’ (a celebration of the bacon of the sea), ‘Beetroot and Me’, ‘A Vegan Feast’, a shout out for ‘Brown Food’, a very relatable ‘How To Invite People for Dinner Without Hating Them (or Yourself)’, plus new ideas for Christmas.

Within these chapters are recipes for all seasons and tastes: Burnt Onion and Aubergine Dip; Butternut with Chilli, Ginger and Beetroot Yoghurt Sauce; Brown Butter Colcannon; Spaghetti with Chard and Anchovies; Beef Cheeks with Port and Chestnuts; Oxtail Bourguignon; and Wide Noodles with Lamb in Aromatic Broth, to name a few. Those with a sweet tooth will delight in Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; Rice Pudding Cake; and Cherry and Almond Crumble.



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