• shapije1 on January 18, 2026

  This book has introduced some delicious and colorful new dishes that will become permanent fixtures on our dinner menu. Note that a few recipes in this book require techniques and pantry items that some home cooks will find inaccessible. Quite a few dishes needed advanced planning, especially with prepping marinades and sauces on weekends so that meals could come together easily during the work week. However, if you can overcome these challenges, cooking from this book is a very rewarding experience.

Notes about Recipes in this book

• Crunchy cucumber salad with chiles, sesame, and cilantro

  • meggan on June 30, 2021

    I thought this was delicious and so did my 6 year old. I reduced the chile paste for her. I used the extra dressing as a chicken marinade the next day.

• Romaine hearts, avocado, and radishes with cashew green goddess

  • meggan on June 28, 2021

    No one would know this green goddess dressing is vegan. It is so creamy and delicious.

• Creamy asparagus salad with sunflower seed furikake

  • anya_sf on April 21, 2024

    I managed to make 1/2 dressing using a stick blender cup, although it took a while for the seeds to break down. My onions only pickled 2 hours, but that seemed sufficient. Store-bought furikake was good here, if less flavorful than Gregory's version. The salad was delicious and had a lot going on - everything worked well together, but simplified variations (for example, omitting cucumber and/or avocado) would also be tasty. Leftovers were not quite as good the next day.

• Power greens and herbs with Caesar-style pine nut dressing

  • andrea086770 on June 16, 2026

    Intense, complex flavors. Takes some planning to ferment the pine nuts but totally worth it.

• Carrot salad with oranges, cashews, and charred chile dressing

  • anya_sf on April 21, 2024

    My garlic cloves were extra large so I only used 4. Tasted after charring, the chiles were surprisingly hot, so I just used 1, although the heat was moderated by the other ingredients. The dressing is basically a riff on nuoc cham and all components of this salad worked really well together.

  • shapije1 on January 19, 2026

    Really fun, bright salad that makes good use of seasonal winter produce. I thought the ingredients might clash but they ended up assembling together nicely. The dressing is quite pungent with a lot of fish sauce, so this dish might not be everyone’s cup of tea.

• Collards and cabbage salad with makrut lime, hazelnuts, and spicy cashew dressing

  • shapije1 on February 02, 2026

    I love Thai curry and this satisfies my curry craving in a way that feels a bit healthier. This is a very filling salad that makes a perfect lunch or dinner—I prep all the components in advance and toss it together when I’m ready to eat.

• Tomatoes on tomatoes with shallot-chile dressing

  • jessica_8s3n6x on December 30, 2025

    Huge hit - really enjoyed the mix of roasted and fresh tomatoes

• High-summer salad with coconut dressing and lots of herbs

  • meggan on August 02, 2021

    Had to leave out the lime leaves and the roasted cherry tomatoes which probably would have added a whole other dimension of goodness but it was pretty good anyway!

• Grilled broccoli with ginger-scallion sauce and chile paste

  • meggan on June 30, 2021

    We did the broccoli under the broiler and it turned out well but maybe a little raw for some tastes. You could roast and them finish the broiler. I am lazy I made the scallion dressing in the blender.

• Brussels sprouts with chiles, lime, and mint

  • ggcooks on December 28, 2025

    So healthy, so delicious, so balanced.

• Mushrooms with chiles, lime, and mint

  • Rutikazooty on September 26, 2023

    Washington Post published this recipe in September 2023. Looks good.

• Brussels sprouts roasted with kimchi and scallions

  • skvalentine on October 10, 2022

    I LOVED the roasted kimchi in this recipe. I will definitely be using that technique again. The brussels sprouts, however, were still pretty raw, although they were somewhat burnt on the outside (this could well be an issue with my oven). I'll be trying again, and maybe roast longer at a lower temperature.

  • IvyManning on December 26, 2022

    Requires way too much oil. You only need 3 tablespoons at the very most. The Brussels sprouts were still hard and raw inside.

• Sautéed spinach with golden raisins and pine nuts

  • shapije1 on January 19, 2026

    The final product tasted nice but the recipe needs adjustments. The pine nuts need to be toasted carefully over low heat as they can burn quickly. I would also apply your own judgment when adding the raisins and pine nuts as the written ratios seemed off—there was way too much nuts/fruit compared to spinach.

• Coconut-creamed collards

  • shapije1 on January 10, 2026

    Sauce was very tasty. The collard greens were quite fibrous/tough when cooked following the instructions. I would recommend Swiss chard or kale instead.

  • Hayleyzumwalt on May 25, 2026

    Loved!! I know the collard texture won’t be for everyone but I personally really enjoyed the heavier bite. Will definitely make again. Used soy sauce instead of coconut aminos.

• Crispy smashed beets with garlic, scallions, and chile

  • meggan on September 24, 2021

    I think it would best to use very small, uniform beets since the best way to smash them is from the top to root and that is more difficult to do with the big guys. If I had done that rather than cutting up larger ones, they would have crisped more uniformly and stayed together.

  • Baxter850 on January 08, 2023

    Fun idea. We liked this smash technique for the beets but would probably go with a different flavor profile next time. The flavor was good (and different) but not really what you think of as a beet flavor profile—this is a savory beet dish. Make sure the pan is hot. Only about half the beets stayed whole when smashing.

• Cauliflower puttanesca

  • meggan on June 10, 2021

    Delicious!

  • shapije1 on January 10, 2026

    Great recipe that will become a regular in our meal rotation. We only had Moroccan oil-cured olives on hand, which were perhaps too potent for this dish. Looking forward to trying again with a more mild olive mix.

• Daikon with dashi, jalapeño, and thyme

  • shapije1 on January 10, 2026

    Can’t decide if I botched the cook or if this was a poor recipe. The outcome was strangely bitter, lacking the warm earthiness I associate with daikon and dashi-based dishes. Careful with the jalapeño as it can easily overpower the dish.

• Sweet potatoes in red mole with toasted pumpkin seeds

  • meggan on October 19, 2021

    Mistakenly used yams but it was still pretty good.

• Dirty mashed potatoes with roasted garlic and cashew cream

  • joanne_15p068 on February 05, 2026

    I am a lover of dairy, especially in mashed potatoes, but I did not miss them a bit in this recipe. Served these with the Grilled Chicken and it was a great combo.

• Eggs and greens

  • meggan on September 21, 2021

    I like the idea of this but my greens were pretty bitter and nothing can help that.

  • thegranster on July 04, 2022

    I make this at least weekly, adding all sorts of little leftover veggie treasures right after the aromatics or in with the first half of the greens. My eggs have NEVER taken more than 7 minutes to cook, and make sure that everyone is seated at the table as it comes out of the oven because those eggs keep cooking and you don't want to lose that delicious egg "gravy."

  • Baxter850 on January 08, 2023

    Great idea. Spicier than expected. Flavor bomb dish which we liked but not everyone is going to like garlic for breakfast. Will double and prepare the greens on a Sunday and then bake/fry eggs daily next time.

• Crispy-edged Thai-style omelet with herb salad and Sriracha

  • shapije1 on January 19, 2026

    Simple variation on a standard omelette without too much effort. The herb salad adds flavor and freshness to a breakfast item that can otherwise feel a bit unhealthy.

• Slow-cooked eggs with cauliflower congee and crispy shiitake

  • meggan on June 23, 2021

    Cauliflower congee is brilliant- silky and mild. I used frozen riced cauliflower to no ill effect.

• Fried eggs on Thai-style chicken with basil

  • meggan on June 29, 2021

    Easy and tasty. Ate as a larb. Used turkey and cilantro.

  • andy_zcd23f on March 05, 2026

    This was quick and delicious! If you like spice, I would increase the amount of Thai Chilies.

  • shapije1 on March 31, 2026

    Very flavorful and easy to put together—great if you need a quick weeknight dinner! This will likely become my new go-to recipe when I’m craving pad krapow.

• Spiced carrot-pumpkin muffins

  • anya_sf on April 21, 2024

    Surprisingly light and tender texture, just sweet enough that no extra honey drizzle was needed. I used pre-ground cinnamon and didn't make the flour blend, just weighed the amounts needed for this recipe (90g almond, 60 g tapioca, 30 g coconut). Using my portion scoop, I got 11 muffins.

• Plantain bread

  • ysanne_cb2uy0 on February 09, 2026

    This is a go-to for our family get togethers. It’s loved so much by friends they’ve bought the cookbook just to have the copy of it for themselves. Plantain flour is a really fun change up for the GF flour. Did have to order it online.

• Warm coconut chia pudding with dried mangoes and cherries

  • anya_sf on May 08, 2024

    I tried a chia pudding recipe once before and didn't like the texture, but figured I'd give it another chance in hopes of finding a healthy breakfast I'd enjoy. Nope. I couldn't get past the slimy texture. The flavor was nice though. I used dried apricots instead of mango and lite coconut milk instead of full-fat. 1/4 recipe made a huge serving.

• Glazed chicken thighs with garlic, ginger, and scallions

  • meggan on June 22, 2021

    A huge hit. The sauce is pretty sweet and I needed to reduce it stovetop to get it to glaze.

  • Barb_N on January 20, 2026

    I skipped the step of browning the chicken on the stove as I knew the glaze would result in crispy skin. I’m not sure if that is why, but the thighs were dry and tough. The glaze was delicious. I have saved the ‘watery soup’ at the bottom of the dish, looking forward to ready made broth!

  • shapije1 on January 19, 2026

    The sauce on this chicken is fabulous and tastes great when eaten over jasmine rice. Unfortunately, the recipe as written results in chicken baked in a very watery soup—with very little resemblance to the sticky glaze shown in the book’s photo. I recommend either cutting the amount of stock or reducing the stock/sauce combination on the stove before finishing the chicken in the oven.

  • ggcooks on December 28, 2025

    An absolute staple in my kitchen.

  • dany_du23o5 on January 19, 2026

    Tasty though had some issues with the liquid becoming a glaze like another review mentioned.

• Soured cashew cream

  • meggan on June 29, 2021

    Used for ranch dip and green goddess and no one knew it was vegan.

• Pikliz

  • mjes on July 31, 2021

    After a pikliz recipe that was to me a total miss, of course I had to turn to Gregory Gourdet for something more traditional and successful. Okay, I hadn't tried anything in his cookbook yet but I trusted it would be traditional and successful. It has shallots and more lime than the recipe I'd first learned for pikliz - it is absolutely wonderful - clean, crunchy, hot ... This will be my go to recipe - and my recipe to convert people one-by-one into pikliz lovers.

  • stacymarkow on June 09, 2024

    Super crunchy, vibrant and fresh. Subbed habaneros for the scotch bonnet peppers. The spice tends to mellow after a week or two. Perfect as is.

• Epis

  • chickchickyboom on August 11, 2021

    I'm a first generation Haitian woman and I love this recipe. There are hundreds of ways to make a good epis, but this one is great. I replaced green bell pepper with yellow and I added some seasonal hatch chilis and cut down on the scotch bonnet to reduce the heat a little.

  • anya_sf on May 04, 2024

    I'd never made or eaten this before, so I have no basis for comparison, but this recipe seems similiar to others I found online. 1/2 recipe (made with 1 habanero) yielded just over 2 cups. A few tablespoons of epis added bright herbal notes and mild spice to Haitian spaghetti. I've frozen the rest in tablespoon-sized cubes for future use.

• Turkey in red mole

  • meggan on October 19, 2021

    Used chicken. I actually just slathered the chicken in mole and put it in the oven for 1 hour. It was fine. The mole is not as interesting as hoped.

• My red mole

  • meggan on October 19, 2021

    This makes a mess so use a deep pot so it doesn't spatter everywhere while cooking. This also makes a lot. I froze about 1/2. The taste was not as complex as I had hoped but maybe it will age well.

• Turmeric-marinated cod with ginger and lots of dill

  • crandall57 on December 08, 2021

    Delicious! Will make again. Easy to prepare. We made it with local trigger fish, which only needed about 5 minutes cooking time and gave us a little trouble with the bones.

  • Barb_N on January 21, 2023

    I made this on a weeknight so only marinated for about an hour. I would be skeptical of an hours long marinating time. Delicious flavors and colorful. I served with the bok choy and roasted kabocha squash slices.

• Fish in green curry with asparagus and spinach

  • crandall57 on February 07, 2022

    Delicious! Time consuming but worth it. Use the Magic Bullet, the blender was too big and the ingredients got pushed to the side. A very rich and flavorful dish.

  • shannon_o679ng on April 10, 2026

    It’s a lot of ingredients and a lot of prep, but VERY worth it. I used red snapper and omitted or reduced some of the chilis and peppers, but otherwise followed the recipe. My picky husband ate 4 of the 6 pieces of fish. It was delicious!!

• Carrot-coconut milk puree

  • TrishaCP on July 23, 2022

    This was a really tasty side dish and easy to prepare once the carrots are peeled and sliced. I can’t currently eat garlic, so I used 1/2 tsp of hing in its place, which worked well. I omitted the olive oil.

• Quick-seared tuna with blistered tomatoes and tarragon-mustard vinaigrette

  • Baxter850 on January 08, 2023

    Really liked this dish. Make sure to add the garlic before the tomatoes pop—the recipe wasn’t so clear and my garlic was undercooked and tomatoes over cooked. The tarragon-mustard vinaigrette is killer.

• Crispy skin snapper with chile-lime sauce and lots of herbs

  • katiesue28 on February 10, 2023

    This was quite easy and delicious, just make sure you have time to make the pickles ahead of time. His version of nuoc cham is delicious, and I'm looking forward to using it on other things. Overall, this made a nice, bright fish meal that was healthy yet special.

• Sticky chicken wings with spicy honey and fish sauce

  • meggan on February 13, 2023

    A little too much fish sauce for my liking. I will reduce slightly next time. Otherwise good.

• Bread-and-butter squash pickles

  • Acarroll on June 17, 2023

    Good flavor, but too much turmeric. Would half the turmeric next time. Used 1 zucchini and 1 summer squash.

• African pepper sauce

  • Acarroll on July 21, 2023

    Made this to go with the salmon and mushrooms/plantains. I can handle heat but it was nuclear. Doctored it up with sugar, lime juice, salt, and additional bell peppers. It ended up decent but I wouldn't rush to make it again. Also - the garlic totally burned which gave the sauce a bitter taste. Should be added halfway through cooking.

• Crispy-skin salmon with plantains and African pepper sauce

  • Acarroll on July 21, 2023

    All of the components were good. I wouldn't be excited for a repeat though. The plantains were the best part and I'd repeat those! (My husband plated the salmon skin-side down which is why it looks that way).

• Paleo-friendly flour blend

  • anya_sf on April 18, 2024

    I scaled this down to have just enough for the muffin recipe, using 120 g/cup for the flours, per the packages. Did not bother sifting as there were no visible clumps that I couldn't simply whisk away, and the flour blend worked well for the muffins.

• Quick-pickled red onions

  • anya_sf on April 18, 2024

    Pretty basic picked onion recipe. The onions only marinated 2 hours at room temp, but that seemed sufficient.

• Poule nan sos

  • anya_sf on May 01, 2024

    Easy to make, just takes time (mostly hands off) and planning. My chicken (I just used drumsticks) marinated 24 hours. I found no need to baste while cooking as the chicken remained coated the whole time. Great flavor, more than the sum of its parts - "warm" rather than spicy, using 2 deseeded habaneros. We enjoyed this over rice to soak up the delicious sauce.

  • stacymarkow on July 06, 2024

    One of the most delicious chicken dishes I've ever made. Perfect as written.

  • jenburkholder on November 04, 2024

    Winner winner chicken dinner! This is very good. I let it marinate the full 24 hours. Our garden Scotch Bonnets have lovely flavor but not a lot of heat, so used 4 small ones, with seeds and all. Definitely not hot in the end. Like anya_sf, I had no need to baste in the oven though I did move the peppers around as the ones on top were getting some nice color. Cooked uncovered in a brasier, and it was full full full. Reduced sauce just a bit at the end and served with rice. All enjoyed and I'm certain the leftovers will be even better.

  • shapije1 on January 14, 2026

    This recipe is a bit more approachable than some others in this book, the dish came together fairly easily after marinating—it would work well as a meal prep option. I left the chicken for 48 hours and it was so tender and flavorful!

• Chocolate and nut-butter tart with sea salt and chipotle

  • crandall57 on September 21, 2024

    Absolutely delicious! It was easy to make, just needed time to set between layers. I didn’t put the sea salt and chipotle powder on the whole tart; I let everyone choose how much or how little of each they wanted. I also felt like it kept better in the fridge without the toppings. I will make this again.

• Mom’s (Haitian) meatloaf

  • anya_sf on January 05, 2025

    Unusual (to me) but delicious twist on meatloaf. I used nom nom paleo's magic mushroom powder as it's simpler to make than Gregory's version. The meatloaf nearly filled a 10"x5" pan and still took an hour to cook, so I recommend that size if you have it.

• Bouyon bef

  • anya_sf on May 12, 2025

    Really flavorful and noticeably spicy, even though I only had 1 1/3 c epis and removed the seeds from the habanero. I compared other recipes for bouyon bef and most do use less epis; vegetables can also be varied (although we did enjoy the ones here). Flour+water dumplings are often cooked in this stew, which I would like to try.

• Frozen makrut lime and avocado pie

  • crandall57 on May 15, 2026

    Didn't love this

• Halibut with summer squash and spiced tomatoes

  • anya_sf on October 10, 2025

    I made 1/2 recipe but with the full amount of zucchini, which was a lot, but we like exra veg. My halibut fillets were larger (7 oz each) but the baking time was perfect. While I enjoyed the seasonings, I found them a little strong (my husband didn't though) and might reduce them next time. Served on a bed of pearl couscous, this dish was quite nice overall.

• Clam-cod chowder with bacon, jalapeño, and creamy dashi

  • anya_sf on June 04, 2025

    Super delicious but very rich. Local snapper worked fine in place of cod, even though it was thinner. The dashi was overpowered by the coconut milk and bacon. Next time I would use less bacon and coconut milk and more dashi, knowing that the chowder will be thinner. I'd also top with fresh or pickled jalapenos as the cooked ones got lost (granted, I removed the seeds). This recipe doesn't call for potatoes, but next time I would add some as we love them in chowder and there was plenty of broth.

• Seared scallops with asparagus, yuzu kosho, and dill

  • anya_sf on June 12, 2025

    Quick and easy to make and delicious. I doubled the asparagus as we like more veg. Definitely tangy from all that rice vinegar, but we had it over rice, which balanced everything nicely.

• Grilled salmon with peach curry and coconut cream

  • Mliston on April 27, 2026

    This is an interesting flavor combination. The peach flavor goes surprisingly well with the salmon. The more I ate, the more I liked it. I used chili crisp instead of jalapeño oil which added necessary heat. Not sure I’d make it again but glad I tried it!

• Chicken roasted over root vegetables with ginger and rosemary

  • andrea086770 on June 16, 2026

    Used soy sauce instead of aminos when making the first time and it was great but pretty salty. I usually skip the turnips and use more sweet potatoes or add more carrots and Yukon golds. Excellent combo of flavors

  • dany_du23o5 on January 19, 2026

    Check on your veggies!

• Butternut squash soup with cashew cream and smoky peppers

  • ggcooks on December 28, 2025

    My favorite soup for fall. Don’t skip out on the peppers. I actually double the recipe for those. The cashew cream is good but not a necessity.

• Spicy larb-style lettuce wraps with makrut lime and herbs

  • dany_du23o5 on January 19, 2026

    Eats very light due to lack of rice.

• My favorite grilled chicken

  • joanne_15p068 on February 05, 2026

    This is absolutely worth taking the time to find all the marinade ingredients. The first time I made it, I didn’t blitz them enough and ended up with a coarser texture than I wanted, but that was easily fixed the second time. These are great for dinner if you remember to marinate the night before, and went really well with the garlic mashed potatoes for a company meal.

• Haitian spiced pineapple upside-down cake

  • joanne_15p068 on February 05, 2026

    This is one of the highlights of the book for me. Follow every direction and don’t substitute because he has this balanced just right to be perfect while being gluten free.