Notes about Recipes in this book

• Chewy browned-butter chocolate chip cookies

  • kleins99 on October 19, 2022

    I doubled the recipe and used 3 cups bread flour and 1 1/2 cups all purpose flour. Refrigerated dough overnight. Once cooked, these look nothing like the cookies featured in the cookbook photograph. The cookbook photo has them looking crinkled and flat. These cook up with the texture of cake, no chewy bend, no outer crisp. I tried baking them longer and shorter times. All with the wrong consistency. Waste of ingredients I am afraid. Will NOT make again.

  • taste24 on July 02, 2021

    These were pretty good, though not my favorite recipe. The texture was too cakey for me...

  • mdagl on January 22, 2023

    As the others mention, these came out way more cakey/fluffy than the photos in the book make it seem like it should. Also, the cookie dough tasted great, but the browned butter flavor was mostly lost after baking them, which was unfortunate. I would only try to make these again if I were to do it with one egg rather than two, to see if that improves the texture. Not terrible, just not at all what was advertised.

• Butter-roasted tomato soup with honey'd Brie grilled cheese

  • Jane on January 17, 2023

    This was a really good soup - quick & easy and a breeze to multiply. I was making it for 10 and the oven in the ski-house we were renting was very unreliable so I cooked it stove-top. I'm sure it would be even better when oven roasted. I didn't make the sandwiches as making grilled sandwiches for 10 was a step too far. French sticks sufficed. The cold skiers greatly appreciated it.

  • southerncooker on February 04, 2020

    We liked the soup and I loved the sandwich dipped in the soup. I used regular store bought pesto. I ate thyme on my grilled cheese and put honey on half. I didn't think I'd like it with honey but it was the best. Son didn't want honey on his and had basil instead of thyme. Hubby wanted a grilled bologna and American cheese on regular bread instead of sourdough.

  • Rachaelsb on October 16, 2020

    YUM!!! Soup was so good. Would never have thought to add pesto but it really worked. I whimped on the honey-did havarti/cheddar with bacon and tomato; which just sayin' was pretty delish!

  • anya_sf on February 22, 2021

    I used store-bought pesto and dried thyme (half the amount). A bit of sugar and splash of cream helped balance the flavors. Delicious! Just served with regular grilled cheese rather than the honey'd brie.

  • cookingbychapter on April 25, 2022

    This soup might be the easiest I have ever made but it is so good! Served with pesto cheesy flatbread instead of the grilled cheese. Will definitely make again

• One-pot herby buttered mushrooms and wild rice

  • Jane on March 12, 2020

    The photo may not look much (brown) but it is really good. Lots of umami from mushrooms, loved the combination with butter, wild rice blend, herbs and beans. A repeat for me.

  • wjjjww on October 26, 2022

    i made this and added some crumbled italian chicken sausage. subbed chicken broth for the water. wilted a few handfuls of spinach in the pan at the end, and lastly, stuffed it into some roasted acorn squash! yummy!

  • Dannausc on January 04, 2020

    Pretty decent. I zested the lemon and sprinkled the lemon zest on top.

  • Lsblackburn1 on February 10, 2021

    Made this as written and it was a tasty side dish for lamb chops.

• White wine-braised chicken with artichokes and orzo

  • Jane on March 26, 2020

    This was fantastic. Artichokes, chicken thighs, olives and feta are all trigger ingredients for me, meaning if I see them together in a recipe I want to cook it. The dish was also quick and easy to produce. Def repeat for me.

  • chawkins on September 20, 2021

    The point of making this recipe was to use up a block of feta in the fridge and yet I forgot to add the feta in the end. I made half a recipe with a 12 oz chicken breast which I sliced (not directed by the recipe, I was short on time and thought that would be faster) and browed in a skillet before putting the dish together. The chicken turned out to be drier than I liked, so next time i’ll cook it as directed. The dish turned out real tasty even without the feta. The only thing is the whole recipe was supposed or feed 4 to 6. The half recipe was barely enough for the two of us. I don’t see how it could be enough for 3 even with the added feta.

  • Devons on November 29, 2020

    This is very good. Great one pan dinner. Don’t overdo the lemon.

  • Rinshin on October 27, 2021

    This was surprisingly fantastic for such a simple preparation using jars of artichokes and green olives from fridge. For a half recipe, used 14 oz chicken thigh cut into about 3” by 2” heavily peppered. I made sure chicken pieces were nicely charred on high heat for 3 min tops in a cast iron skillet and removed in early afternoon and kept in fridge. The interior of chicken was still pink.This made for a very easy dinner prep. Baked at 400 F for 20 min and checked the chicken temperature. Perfect 165 to 170 F and succulent. Went easy on feta for my husband. For the two of us using half the recipe was more than enough but certainly not for 3 servings. Definite repeat for us. I think this would make a fabulous prepped ahead dish for having people over. Photo added.

  • anya_sf on May 26, 2020

    I adapted this slightly to use 2 very large chicken breasts, which I cut into 3 pieces each so they'd cook in the stated time, a can of brined quartered artichoke hearts (which I didn't chop), and kalamata olives. I increased the feta and dill and also stirred in 8 oz sauteed baby spinach at the end. Fantastic! Three of us finished it all as a one-dish dinner.

  • Lsblackburn1 on April 30, 2020

    The store was out of orzo, so I subbed white rice. This seemed to work just fine! I wasn’t sure if it should go lid on or off into the oven so I put the lid on. I think lid off would have been a better choice. Despite all that, this was very easy and delicious.

  • ellwell on June 07, 2022

    The flavors in this recipe were wonderful. The two of us ate it all! We used chicken tenderloins and the cooking time worked out fine with them. Will definitely be serving this again.

• Slow-roasted Moroccan salmon with winter squash

  • Jane on March 09, 2020

    I didn’t love this. The squash was overdone in the time and the dish as a whole was rather boring. I admit I didn’t have harissa spice so used Aleppo pepper and had no pomegranate. But I don’t feel those changes would redeem this enough to make me want to try it again.

• Lemon butter cod with orzo and asparagus

  • Jane on March 26, 2020

    This was ok, nice enough but nothing very special. I couldn’t get Meyer lemons and regular lemon slices were too bitter to be edible though gave flavor to the fish.

  • southerncooker on March 01, 2020

    Made a half recipe for mine and daughter's lunch one day. Delicious.

  • Barb_N on February 14, 2021

    I modified this for Valentine’s Day- due to an ice storm and thanks to Covid grocery habits. Unwilling to skate down the driveway to the grocery store, I made this recipe instead of scallops. Since early 2020, I always have frozen cod on hand. Subbed baby spinach and tagliatelle. Ate too quickly to take a photo.

  • Lepa on March 02, 2021

    This was an easy and good weeknight meal. I used snapper because that's what the fish monger had. I also used meyer lemons from my neighbor's tree and the tender, fresh lemons worked well here but I can imagine tough/old supermarket lemons wouldn't. Overall, this was a success for us.

  • anya_sf on August 16, 2020

    This was OK, but we didn't love it. Halibut may not have been the best substitution for cod, as it needed lots of extra salt and pepper. Green beans worked well instead of asparagus; I also stirred in some peas at the end. I tried eating the lemons together with everything, but enjoyed the lemon-free bites more. This was super quick and easy, so I might try it again with different fish.

  • sdutton on October 16, 2020

    Made as written and we thought it was delicious! It's on my GoTo Keepers list.

  • Nkrieda78 on July 03, 2020

    Subbed green beans and they worked well. While this isn’t a dish I would seek out again, I would make it if I happened to have all of the ingredients.

  • mdagl on May 21, 2022

    I wouldn't make this in a cast iron skillet again. Our seasoning might not be as great as hers, and the fish stuck pretty bad. Spouse loved this though and requested this become a repeater. Will use nonstick next time.

• Sheet pan Cuban steak with avocado chimichurri

  • Mrs. L on February 14, 2020

    Loved this. Loved the avocado-mango chimichurri. Great way to elevate a steak.

• Five-ingredient hazelnut brownies

  • Mrs. L on February 14, 2020

    Did not get the crackly top but these were still pretty good. Added chocolate chips.

  • southerncooker on January 14, 2020

    These were so easy to make and delicious to eat. Hubby loved them and so did I. I'll be making these again. I did add the optional semi-sweet chocolate chips.

• Gingered apple pork chops

  • rittingerv on December 06, 2021

    Flavor is great! Cooking times are a little long or not hot enough - it was easy to get the pork chops overcooked while going for a nice brown sear.

  • chawkins on December 21, 2021

    Very flavorful dish, quite simple. My apple cider had turned so just used apple juice and subbed lemon juice for the apple cider vinegar.

  • Rinshin on December 14, 2022

    More show than substance. Better braised with cover on. As it is, very little sauce and pork not much taste. Did not care for this.

  • ezwriternc on December 03, 2022

    This was a fabulous meal. I added a little honey but otherwise made as is. Definitely a keeper.

• Coconut-banana muffins

  • rittingerv on January 02, 2022

    Delicious. Had semi-sweet mini chips, and added some shredded coconut and wheat germ to the batter, which likely helped make the muffins sweeter. The streusel is absolutely necessary.

  • southerncooker on December 08, 2019

    These are delicious. Loved warm. I didn't add the optional chocolate chips.

  • Lepa on August 30, 2020

    I didn't love these. They weren't super sweet, which I normally like, but with the bittersweet chocolate chips they tasted almost bitter. Maybe this would be better with sweeter milk chocolate chips? Or a sprinkle of turbinado sugar in the streusal? Also, I always use unsalted butter so I used 1 tsp salt.

  • Dannausc on January 04, 2020

    Easy. I omitted the chocolate chips. I thought they were pretty decent, but my wife didn’t think they were sweet enough.

  • Jviney on February 08, 2020

    Easy and delicious to make in the early hours after a night up with a sick child. I did add in the chocolate chips and felt they added a lot...the batter itself is not very sweet. Loved the coconut streusel.

• Any fruit jam

  • eliza on June 28, 2020

    This made a pretty good concoction, although it’s not really a jam. I used blueberries and rhubarb in a 2:1 ratio. Used maple syrup and honey and lime instead of lemon. I found it needed a bit more sweetener than stated in the recipe.

  • southerncooker on December 07, 2019

    I used blackberries and maple syrup. Tart but perfect on the Cinnamon Maple baked Brioche French toast.

• Frico and polenta fried eggs

  • southerncooker on December 17, 2019

    Delicious. I used spinach since that's the green I had on hand. I made homemade "polenta" which my family called mush. I used my grandma's method - cooking cornmeal in boiling salted water.

• Egg-in-a-hole with tomato and bacon

  • southerncooker on December 31, 2019

    This was very tasty. It was hard to get the white as done as I like without over cooking yolk. I used uncured Turkey bacon and grape tomatoes. I made a quarter recipe of the lemon basil pesto to go on my sandwich. I was a little leary of adding the lemon basil pesto and honey to the sandwich but the flavors were delicious together.

• Avocado breakfast tacos with crispy shallots and chipotle salsa

  • southerncooker on April 30, 2020

    I used some thin sliced vadilia onion instead of the shallot. For the green option, I used spinach, and corn for the tortilla option. I made the Chipotle Salsa, also from the book, and it's quick, easy, and so good.

  • anya_sf on July 03, 2020

    I increased everything to serve 3 people for dinner with flour tortillas. I sauteed the spinach with the eggs and added the cheese to the skillet at the end (turned off the heat) so it would melt. The shallots were super soft rather than crispy - not sure how they'd ever get crispy the way they're cooked - but they tasted good. All the components tasted great together.

  • Shaxon on August 08, 2021

    I used Beyond Meat spicy sausage and skipped the spinach entirely. Excellent for brunch, breakfast or even dinner. Easy and quick to make, with minimal dishes.

• Chipotle salsa

  • southerncooker on April 30, 2020

    Such a delicious version of salsa. So good on the Avocado breakfast tacos p.32.

  • anya_sf on July 03, 2020

    Super quick and easy with great smoky flavor. I liked it with the tacos, but as a dip for chips, I would either use less chipotle chile or remove the seeds, as the salsa was quite spicy. I'd also use half the sesame seeds, as they were kind of weird in salsa.

• Dad's cheesy eggs

  • southerncooker on November 24, 2019

    Simple but delicious. I used basil but think chives would be even better. Perfect on toasted sourdough bread.

  • anya_sf on August 04, 2020

    Portions are generous. The no-knead bread from this book was perfect for the cheesy eggs. I used chives and skipped the red pepper flakes. A delicious, hearty breakfast.

  • jay.moe on October 14, 2021

    Did not cook the eggs in a pressure cooker, just cooked in boiling water for 8 minutes. Served on Pumpernickel bread without red pepper flakes. Was very good.

  • dgiles on April 09, 2022

    This is crazy easy and so delicious. A new breakfast favorite.

• Lemon basil pesto

  • southerncooker on December 31, 2019

    I made a quarter recipe of this to go on egg in a hole sandwich. It was very good on the sandwich.

  • anya_sf on August 16, 2022

    A nice variation on basil pesto with more zip and relatively little oil.

• No-knead bread and pizza dough

  • southerncooker on April 30, 2020

    Delicious and fun to make. Son and I had some while it was still warm with butter on it and it was so good. I actually made it a second time and used it for homemade pizza and we loved it. Son said best homemade pizza dough we've tried.

  • averythingcooks on February 28, 2020

    So there are lots of versions of this recipe out there but I chose this one as it is different - it uses beer for the liquid. I did let it rise for longer (maybe closer to 3 1/2 hours compared to her 1-2 hour instructions) and that didn't seem to hurt it. The parchment paper technique worked perfectly in my large oval dutch oven. I did take it out maybe 4 minutes early because it was already a very deep golden brown. I just had a warm chunk with salty butter for breakfast and oh yes - it is good! I would like to compare its taste to the versions without beer - this has a lovely chew and bit of "tang" (maybe wrong word) which I assume is from the beer.

  • anya_sf on August 04, 2020

    Per the head note, I refrigerated the dough overnight after letting it rise for 2 hours, then baked the next day. The bread had an open crumb, springy, chewy texture, and slightly sour flavor from the beer - almost like mock sourdough. It made great toast.

• Baked cinnamon-butter brioche French toast with any fruit jam

  • southerncooker on December 07, 2019

    Very good. I used brioche from Aldi. I could only fit 6 slices and not 8 in the size pan called for. Served with the any fruit jam, and whipped cream.

  • raybun on February 05, 2020

    This was delicious although I had to make a few changes. Due to a lack of organization I didn’t have time to soak the brioche overnight and ended up pan frying the French toast rather than baking it in the oven. The coconut milk gave a nice flavour, and I used the cinnamon butter to sautée some pears to serve on top. I will be making this again as written, but know that shortcuts can be taken!

  • anya_sf on August 06, 2020

    I made 1/2 recipe in an 8"x8" dish, but with 5 slices brioche because that's how much I had on hand. I had to cut and overlap the slices a little, but it all worked out in the end. The French toast was rich and delicious. I loved the coconut milk. We had it with store-bought, low-sugar raspberry and cherry jams - both were good; maple syrup would also be great. We got 4 servings, so the full recipe could potentially serve 6-8.

• Cheesy poblano and bacon quesadilla

  • southerncooker on February 29, 2020

    I used whole wheat tortillas. On mine turkey bacon and regular bacon on hubbys. Also didn't have spinach but a spring mix that did have spinach in it. Hubby and I loved these.

  • Devons on November 29, 2020

    Husband and I loved them. Used roasted and peeled poblano peppers. Mismatch between amount of filling and number of tortillas. Used six not eight tortillas. Used Bobby Flay oven quesadilla method: stacks of three, oven at 375 until cheese melts and they begin to brown. Brush top and bottom tortillas with a little olive oil. No messy stovetop!

  • ezwriternc on October 20, 2021

    Great combination of flavors.

• The best pressure cooker mashed potatoes

  • southerncooker on February 19, 2020

    I subbed whipped cream cheese for mascarpone. We loved the browned sage butter on this. Easy to make in my instant pot.

  • tlight on February 01, 2022

    I've never cooked mashed potatoes in the Instant Pot, but would again. Quick release does blow starchy water all over your kitchen, though :)

• Extra-smooth hummus

  • southerncooker on February 10, 2020

    Really good. I made using the instant pot technique.

  • raybun on February 05, 2020

    An excellent hummus, extra smooth as suggested. I didn’t have any liquid left after cooking the chickpeas so added a splash of boiling water.

• Spinach and three-cheese stuffed shells

  • southerncooker on December 17, 2019

    Daughter, son and I enjoyed this. I omitted the bell pepper since son isn't a fan. I used sweet Italian Turkey sausage and added a little more chili flakes. I could only find the large shells in 12 oz package and not a pound and the spinach in 10 oz not 8. I have a large basil plant in kitchen window that came in handy for this recipe. Since we're not fans of ricotta I used whole milk cottage cheese instead. I also didn't notice it called for 2 28 oz cans crushed tomatoes and only used 1 but the dish was plenty saucy. I'm happy Tieghan encourages to make her recipes your own to families tastes.

  • chawkins on April 04, 2022

    As my box of shells was only 12 ounces, I scaled everything, but the spinach, down by .75. The box of frozen spinach was 10 ounces and I used the entire box, however you lost quite a bit of it when thawing and squeezing. The filling was very skimpy, each shell probably had no more than half a table spoon of filling. Overall, the dish was delicious, but next time I make this, i’ll Incorporate the sausage, the red bell pepper and the spinach into the filling, so the shells will be fuller and the eating easier.

  • julesamomof2 on October 19, 2020

    We liked this quite a bit, and although I suppose it could be considered simple it was certainly time consuming to make. I did make several changes to the recipe as written. I could only find a 16 ounce package of frozen spinach, so I combined half with the cheese mixture which meant I ended up only using half the cheese ( a good thing imo). I also only used about 1/2 the mozzarella dotted on top. I try to avoid using 1/2 of something, like a container of ricotta, but in the case I felt the dish was a bit healthier with my changes.

  • jay.moe on February 25, 2022

    I could only find a 15 ounce container of ricotta cheese and apparently over stuffed the pasta, because I had a dozen shells left over when I ran out of the cheese mixture. There was so much sauce to pasta (probably because I overstuffed the shells!), next time I will only use one can of crushed tomatoes. I think I will try an Italian cheese blend instead of the Gouda, too. Although it was very easy to assemble the dish, it was time consuming, but worth it.

• French onion soup

  • southerncooker on February 08, 2020

    Very good version of onion soup. I like that recipe gives instructions for instant pot, slow cooker, and stove top. I chose instant pot and made half recipe for hubby and I. Delicious on a cold night.

• Creamy chicken gnocchi soup

  • southerncooker on February 02, 2020

    We loved this soup. I chose the instant pot method. I like that it gives directions for 3 ways to make. I'll definitely make this again. Might try slow cooker next time.

  • chawkins on February 21, 2022

    Very good chicken soup. I cooked mine on the stove top. I love mushrooms but my husband is slightly allergic to them, so I only put in 8 oz. My package of Anna mini potato gnocchi was 17.6 oz and I used the whole thing, they did not disintegrate or turned to mush when left in the soup overnight. I used full fat milk instead of cream.

  • dinnermints on January 18, 2022

    I had to try this after seeing the reviews, and it did not disappoint one bit - one of the best chicken soups I've made. I made the slow-cooker version and did 1.5 recipe, which happily made a ton. I used two packages of regular-sized whole wheat gnocchi instead of the mini-gnocchi. Instead of all heavy cream, I used 1 cup of low fat milk and 2 T heavy cream, which gave it plenty of richness. And even though I used 3 lbs mixed wild mushrooms, somehow I only used 1 T of olive oil to saute them all in a very large pan, and would do it that way again. Just fabulous.

  • julesamomof2 on December 22, 2020

    This was so delicious! I considered doubling the recipe to carry us through to Christmas with no extra cooking but gladly I didn't as this made a good amount. I used the stovetop method and used milk instead of cream and it was perfect. I did need add some extra chicken broth upon reheating but it still taste great.

  • lou_weez on May 22, 2020

    A fantastic slow cooker recipe. Substituted zucchini for mushrooms, omitted the butter and reduced the amount of cream. Family loved this one.

  • anya_sf on August 04, 2020

    Super hearty, delicious soup. The Instant Pot method worked great and did save time (10 min to come to pressure + 10 min cook time) as I sauteed the mushrooms while the chicken cooked, although that dirtied an extra pan. I used regular-size gnocchi, dried thyme instead of fresh, and omitted the red pepper flakes. 2 Tbsp butter was plenty for the mushrooms. The mushrooms were so good, I'd make them on their own as a side or over pasta.

  • Jviney on December 10, 2019

    Loved that Gerard included three different methods for making this soup; slow cooker worked for me today. I used Chardonnay, which brought a slight edge to the soup. My family doesn’t love mushrooms so I cut those back from the 2 lb called for to 4 oz and it was good for us. I’ll make it again.

  • tlight on November 24, 2019

    This was a great soup the day of making it. The day after (and subsequent days), the gnocchi became too soft and starchy. Best if eaten the same day. Very flavourful!

  • Sparkles75 on August 06, 2022

    This was very nice. Did it in instant pot and would make again. Didn’t expect it to freeze well but was fine

  • dsfsdfsd on January 18, 2022

    The Test was Delicious.I have prepared it and its so yummy.You guys also try it.

• Paprika-rubbed "rotisserie" chicken

  • southerncooker on March 01, 2020

    I made this to use some for the chicken pot pie p.173. Has a really good flavor. I used my instant pot for the pressure cooker method. I like that besides the PC method it also has options is slow cooker and oven. I'm sure I'll be making chicken again this way.

  • jay.moe on October 14, 2021

    Browned the chicken before putting in the slow cooker. Was done after only 2 hours. Chicken was very moist. Easy recipe, but definitely not rotisserie chicken.

• Red's favorite schnitzel

  • southerncooker on May 06, 2020

    I used chicken instead of pork in this dish. I used whole wheat panko bread crumbs. Since my chicken breasts were thick I cut them in half to make them thinner. Turned out very good.

• Browned sage-butter chicken pot pie

  • southerncooker on March 01, 2020

    I've never had chicken pot pie with broccoli in it but I really enjoyed this version and so did daughter. Hubby said it was good but too many carrots. He's not a fan of cooked carrots.

• Black pepper Buffalo cauliflower bites

  • southerncooker on March 24, 2020

    To go with my sandwich for lunch today I made about a quarter of this recipe. Since I didn't have fresh dill for the dip I used a little dried. I also pared down the sauce for just enough to go on amount of cauliflower since I didn't want to use half and keep the rest for another use as recipe suggests. I must say these bites were delicious and I'll be making again.

  • jay.moe on August 24, 2022

    The Buffalo cauliflower bites were so simple yet so good. I only made half the sauce and it was plenty to coat the cauliflower. I also used ranch dressing instead of making the yogurt, buttermilk dip. These were delicious. I will definitely make this recipe again.

  • taste24 on July 02, 2021

    These were very good. I used buffalo sauce (not Frank's RedHot) and used all of the sauce on the cauliflower (not half, as suggested). I loved the crispy cheese skirts that formed under the bites from the last 10 minutes of baking! Will no doubt make these again.

• 15-minute garlic-butter ramen

  • southerncooker on February 07, 2020

    This was delicious. I made a half recipe for me. I couldn't find brown rice ramen when I searched a few stores near me awhile back. I was hungry and looking for a quick lunch and realized I had some kale that needed to be used up. Since I had all other ingredients I decided to make it with regular ramen. I'd love to try it with the brown rice ramen if I can find some.

  • anya_sf on December 10, 2020

    I also made 1/2 recipe for myself using regular instant ramen. I used the full amount of greens and also added cooked broccoli florets and diced avocado. Had to omit the basil as it's not the right time of year. It made a delicious dinner, although I could have eaten more noodles.

• Spiced lamb hummus

  • southerncooker on February 10, 2020

    I made the extra smooth hummus so I could make this. My son and I really enjoyed it. I used goat cheese for the cheese option.

  • Devons on November 29, 2020

    Great! Ate it with Stonefire grill’s whole wheat nan breads.

  • raybun on February 05, 2020

    This was fantastic! Loved the crispy lamb with juicy pomegranate seeds on top. Toasted pine nuts would be a nice addition too.

  • anya_sf on November 17, 2022

    Ground beef worked instead of lamb, although I'd use lamb if I could find it. I used raybun's suggestion to add pine nuts on top, in addition to pomegranate seeds. Served family style as a main course with pita bread and cucumber-tomato salad on the side, my family enjoyed it.

• Korean beef with yum yum sauce

  • southerncooker on March 01, 2020

    This was delicious. We had it with Kimchi. I didn't do the carrot curls. Used a steam in bag whole grain rice that had veggies in it.

  • lou_weez on May 22, 2020

    This was sooo good. My family dislike mushrooms so substituted zucchini. Will definitely do this again.

• Yum yum sauce

  • southerncooker on March 01, 2020

    Family wasn't crazy about this sauce but I thought the Korean Beef was good dipped in it.

• Dry-rubbed grilled steak with garlic-butter corn salad

  • southerncooker on May 11, 2020

    We loved both components of this recipe. I did use a different steak. My store didn't have skirt steak and flank steak was almost $8 a pound. Thin sliced sirloin tip steak was half that price. It turned out so tender, I'm glad that's what I got. The corn salad went well with the meat, but was also good on its own. My market had some really pretty white corn on cob so that's what I used. Son said I could make these recipes again anytime and I agreed.

  • Devons on November 29, 2020

    Outstanding. - used dried not fresh thyme - 1/2 of large jalapeño - additional 1/2 C cherry tomatoes - juice of HALF lemon

  • averythingcooks on March 20, 2020

    I just made the warm corn salad to serve beside steak fajitas. I ate mine as a side and T piled his into his wrap - we were both happy. I had corn to use up (actually a mix of fresh & frozen) and this provided nice citrusy punch of heat.

  • anya_sf on May 22, 2020

    My skirt steak was super thin and grilled in just 2 minutes on each side. I worried the rub might be too strong since the meat was thin, but it was perfect. I omitted the cayenne pepper from the rub (son doesn't like spicy) and the flavor was still great. The corn salad was very tasty, even without jalapeno, although the garlic was pretty mild.

• Kai's favorite sesame-orange chicken

  • southerncooker on March 29, 2020

    3 out of 4 of us thought this was very good. Mine didn't brown as good as hers though.

  • Rachaelsb on October 16, 2020

    This was really good. Agree needs a side vegetable - we used steamed broccoli.

  • lou_weez on December 30, 2019

    This was really good. As it lacked a vegetable element, next time I would add a heap to help bulk it out.

  • julbelle19 on October 17, 2020

    This was really good! Added about 1/3 cup extra flour, the other half of the orange juice, and red bell pepper.

• Carne asada tostadas with pickled jalapeño pineapple salsa

  • southerncooker on February 28, 2020

    Rarely does everyone in family enjoy a recipe, this was one. Not everyone was on board for the pineapple salsa but added their favorite toppings. Hubby and I loved the salsa.

  • averythingcooks on June 09, 2021

    We really enjoyed this as a taco filling with shredded lettuce, pickled corn, pepper jack, Greek yogurt and her pickled jalapeno pineapple salsa. This is a great use for both a 500 g flank steak (to serve 2 with leftovers) and the slow cooker as we have been in the heat warning temp range for a few days. I used ancho chili powder and added a good shot of lime pepper splash hot sauce at the end.

• Poblano chili

  • southerncooker on January 04, 2020

    Good but I've had others I like better. Son did like it didn't have beans since he's not a fan of them in chili.

  • averythingcooks on January 30, 2022

    I made around 1/3 of this with ground pork & a chunk of spicy sausage She gives 3 methods - I used the stove top (as opposed to slow cooker or pressure cooker). I did add a “chili cinnamon rub” from my spice shelf (in place of cinnamon) and I added black beans (as suggested) and some corn. You can easily heat it up to taste (as I did) and I would for sure use this recipe again .

• Parchment-baked Greek salmon and zucchini with salty feta

  • southerncooker on February 14, 2020

    Made for daughter and I for lunch. Delicious.

  • skjohns on October 31, 2021

    10/2021 - Cooked for me and Susie: Susie thought it was pretty good but not great... I thought it was good. Leave plenty of time for prep

• Swirled banana Bundt cake

  • southerncooker on May 06, 2020

    I liked this better cold than warm.

  • raybun on February 05, 2020

    Mine required an extra 15/20 minutes in the oven, resulting in a slightly over baked top. Will cover it at the halfway mark next time.

• Chocolate peanut butter blondie brownie bars

  • southerncooker on April 30, 2020

    Grandson helped me make these and they were pretty good. I'm an all chocolate brownie lover though.

  • Skamper on March 15, 2022

    These were frustrating. The 13 oz package of brownie mix she directs you to buy is impossible to find. I measured 13.9 oz from my standard size box and used that. I took them out at 24 minutes and after cooling they were seriously underbaked and the layers didn't stay together.

  • Jviney on December 15, 2019

    These are promising! I had trouble finding a brownie mix that was as small as the recipe called for - mine was 20 oz. instead of 13, so that threw ingredient amounts and bake time. It ended up overbaked, but I’ll try it again sometime!

• Crispy chicken khao soi noodle soup

  • chawkins on March 30, 2022

    Delicious but don’t see how the chicken skin would stay crispy after simmering in the broth for 15 minutes. With that said, I used boneless skinless chicken breast and did not have cilantro or chili for the topping, but it is still a very easy, tasty and satisfying meal.

  • chefgaga on November 05, 2020

    This is really good. Everyone seems to like it. Easy to add more vegetables.

• Salsa verde and brown rice chicken tortilla soup

  • Devons on November 29, 2020

    Okay not terrific. Tasted like enchilada sauce too much. Needed some additional Mexican spices maybe? It was too spicy even though we use mild enchilada sauce and medium salsa Verde. We are fans of medium hot foods, not sure how this got so spicy.

  • anya_sf on July 21, 2020

    My chicken was still pretty frozen, so I increased the cooking time to 20 minutes, but in hindsight, 18 min might have been enough. The soup took 35 min to come to pressure (colder ingredients apparently take longer). I didn't have red enchilada sauce, so I substituted half tomato puree, half chicken broth, with 1 tsp chili powder stirred in. I only had 2.5 cups green salsa, but it was enough. Our soup turned out fairly spicy since the salsa was spicy. I stirred in a cup of cooked pinto beans at the end. We quite liked it with the toppings (no mango).

  • laur0684 on January 11, 2020

    Add lime to taste instead of an entire lime. Also would be good with canned black beans :)

• Pickled jalapeño pineapple salsa

  • Devons on November 29, 2020

    Delicious. Used frozen pineapple chunks. Defrosted them and patted dry, cut into smaller pieces.

  • averythingcooks on June 09, 2021

    We both really liked this on tacos (flank steak carne asada from the same book). I scaled it back and used a spoonful of canned crushed pineapple & added some minced red onion with the jalapeno. Salsa is the only reason I keep a stash of cilantro in the freezer because although we are both soap tasters, salsa really does seem to miss it when it's not there - I don't use much but it does make a difference.

• Mushroom "cheese-steaks"

  • Devons on November 29, 2020

    Used slow cooker method but stovetop would be much better. Watery, not flavorful. Has promise but needs more herbs or spices. The homemade yum yum sauce was dreadful. Later I bought Yum yum sauce and it is delicious.

• Jalapeño garlic-butter shrimp

  • Devons on November 29, 2020

    Delicious. Changed cooking method because I didn’t want splatters on stovetop. - preheat oven to 400. - cooked all ingredients EXCEPT shrimp in sauté pan over medium flame - poured over the shrimp on a sheet pan. Added cherry tomatoes. - cooked 10 min in oven - added some arugula, stirred, cooked 5-10 additional minutes

  • Lepa on August 29, 2020

    This tasted pretty good but the shrimp was tough by the time the marinade reduced and the shrimp started to sear. Next time I would cook the marinade first and put the shrimp in when it is already reduced and starting to brown.

• Lemony halibut and chickpeas with farro

  • Devons on November 29, 2020

    Delicious. Made so many changes that this turned into more of a preparation and less a recipe. - sea bass not halibut - omitted chickpeas - arugula instead of kale - pomegranate balsamic substituted for balsamic vinegar

  • Dannausc on January 04, 2020

    Hearty and good.

• Browned-butter scallops with burst cherry tomatoes

  • Devons on November 29, 2020

    Outstanding. Served it in shallow bowls over a “crouton” made of horizontally sliced baguette pieces about 3/4 inch thick and toasted. Added arugula to the side for a little bit of green color.

  • anya_sf on June 17, 2021

    I didn't have fresh thyme, so added basil instead, stirring it in at the end. This was quite good, but just served 3 people over orzo with spinach, and we wouldn't have minded more scallops. Luckily, we also had some garlic bread on the side to mop up the delicious juices.

  • Lsblackburn1 on October 05, 2020

    Very easy and delicious. I served this in bowls with toasted bread. Great way to use up the last of the year’s cherry tomatoes!

• Extra-saucy coconut fish curry with pomegranate

  • Devons on November 29, 2020

    Very nice flavors. Used half tilapia, half shrimp. Put a layer of baby spinach on bottom of bowls, topped with rice then curry. We loved it.

  • anya_sf on July 24, 2020

    This curry was quick, easy, and pretty good. As written, I'm not sure I'd call it "extra-saucy", but my curry paste ended up being spicier than expected (I liked it, but my son couldn't tolerate it), so I added another cup of coconut milk, resulting in a truly extra-saucy curry. There was plenty of sauce for me to add some steamed cauliflower florets, baby spinach, and peas at the end. I skipped the pomegranate seeds since they're out of season right now.

• Marinated heirloom tomato and nectarine salad with garden herbs

  • Rachaelsb on July 10, 2022

    Dressing to this is amazing!!! I skipped burrata and added some arugula. Great way to use nectarines that we’re sitting in fridge.

  • Skamper on June 27, 2022

    I made an approximate half batch and made some changes based on preference and what I had on hand. used a combination of basil and mint, and feta instead of burrata. added some chopped arugula. We both liked this salad.

• Coconut chicken tikka masala

  • Rachaelsb on February 25, 2021

    Good, easy to prepare but flavors were not as interesting as hoped.

  • anya_sf on June 02, 2020

    I liked this pretty well, but it's not my favorite version of this dish. There was a little too much tomato. Half the curry paste was a little more than enough for one recipe; I used lime zest instead of lemon. There was enough sauce to cook broccoli florets in with the chicken (I only used 1.5 lbs). The sauce was nice and thick, but benefitted from extra salt and pepper.

  • someryarns on July 11, 2022

    This is the recipe that made me buy this book after checking it out from my library! The first time I made it, it tasted the closest to restaurant chicken tikka masala than any I've ever made before. I've made it a couple of times since then, and neither turned out quite as great, but it is definitely my go-to for this dish from now on.

  • julbelle19 on October 19, 2020

    I didn't like this. The fact that there are no tomatoes used and just tomato paste makes it too sweet.

• Falafel bowl with avocado and lemon tahini

  • Rachaelsb on October 16, 2020

    Completely agree with previous note. Delicious dinner, great complement of flavors. Falafel could have used a bit more punch but still delicious without.

  • Kmatthe on June 16, 2020

    This was super good! We definitely will make it again. Next time, I will double the salt, garlic and spices in the falafel, and might add parsley. They were just very mild and I wish they had a bit more punch. But as a while, a delicious dish!

  • pomegranate on May 29, 2022

    I only made the falafel. Very easy and tasty. I did add salt to the dough - without that they might have been bland.

• Walnut-crusted chicken with honey and Brie

  • VineTomato on December 17, 2019

    Cooked this with Quorn 'chicken' fillets and it worked well. Enjoyable. From memory she calls for 1/2 a cup of honey which I thought was way too much, so reduced it down to a couple of tablespoons.

• Slice & bake snickerdoodles with eggnog frosting

  • julesamomof2 on December 23, 2021

    These cookies were delicious, but they were quite large, slicing them as written. One of my kids called them ' a commitment'. That said, they tasted great and I loved the frosting I might try to make the logs a bit smaller next time as we do like our cookies on the smaller side.

  • lizbot2000 on December 14, 2019

    These may be the best cookies I've ever eaten. And as a bonus you get to drink the rest of the eggnog as you make them!

  • Jviney on December 23, 2019

    These are really delicious - just a lovely combination of flavors. I forgot to roll the dough in the cinnamon sugar before chilling it, so I coated the cold logs in beaten egg and added the sugar right before baking. I was short on frosting but honestly, the cookies are pretty delicious even without it. They won’t go to waste.

• Ricotta toast with honey-roasted grapes

  • Barb_N on January 09, 2020

    This is very similar to a recipe in Polpo, which uses goat cheese. I roasted the grapes in advance, with thyme and no added sweetener. I tossed in the walnuts a la Polpo but served with ricotta. The next night I used Polpo’s goat cheese. I prefer the ricotta.

• Spaghetti squash Alfredo

  • joyous on November 13, 2020

    This was a massive failure for me (as in order a pizza kind of failure). I do have a big IP (8 qt? instead of 6 maybe?) so that may have been the issue. Anyway, my sauce burned and I never got it to come to pressure. By the time the squash was tender, the sauce was completely burnt. I don't get how cooking cream at high pressure is important. If I do this again, I would just cook the squash with water on high pressure, dump out the water and then saute the sauce ingredients.

  • hbakke on February 16, 2021

    While this tasted alright, I would change a few things. My Instant Pot did come to pressure, but the sauce scorched a little after 15 minutes at high pressure. This didn't affect the taste too much, but the sauce turned an unappealing brownish color. I agree with joyous that the spaghetti squash should be cooked first in the pressure cooker, then add the sauce ingredients to cook once the squash is done. I might try this again with those changes.

• One-pot creamed corn bucatini

  • Summerlandsky on July 20, 2021

    Love one pot meals, and I hate dirtying a colander to drain pasta. Added 5 large strips of diced bacon that I cooked till almost crisp before adding diced red onion (it’s what I had), and the corn. I didn’t have jalapeño, so I added flaked Aleppo pepper flakes. Pasta water I upped at least a cup, and I had to stir a lot to prevent sticking. Cooking with lid on helped it cook through. Finished with the Parmesan and lemon thyme from my garden as I didn’t have fresh basil. I did have the creme fraiche, but I think sour cream or even heavy cream would sub just fine. Will definitely make again.

  • Lepa on August 30, 2020

    This was easy and delicious! Like @anya_sf, my water evaporated too quickly so I added an extra 1/2 cup of water and also cooked the pasta an extra two minutes before it was done. I didn't have a jalapeno so I added some red pepper flakes. To balance this sweet, creamy dish we had a summer tomato salad and blistered padron peppers. It was such an excellent meal!

  • anya_sf on June 03, 2020

    Quick and easy. Family enjoyed this. I substituted lemon thyme for regular, mint for basil, sour cream for creme fraiche. Used 1/2 red chile which wasn't spicy at all, although a bit of heat would help balance the sweetness of the corn. I wouldn't hesitate to increase the herbs and think you could use any you liked. The water evaporated too quickly and I ended up adding an extra 1.5 cups water, with 2 extra minutes of cooking for the bucatini to become al dente.

  • Nkrieda78 on May 11, 2020

    I loved everything about this meal!! The leftovers reheat like a dream!

• Sun-dried tomato turkey meatball bake

  • tarae1204 on August 13, 2021

    Wonderfully straightforward, time saving recipe where you cook the pasta directly with the meatballs and sauce in the baking pan, but the meatballs themselves were a little tough. Maybe needed dark meat ground turkey? Well, sometimes you don’t know what kind of ground turkey you’re getting.

  • christinezac on July 14, 2022

    Only had cottage cheese instead of ricotta. Also used some halloumi instead of mozzarella. Overall, good. I felt something was missing - maybe the cottage cheese was too much and ricotta would have been better. Overall easy to make.

• Burrata with pepperonata and tomatoes

  • Lepa on March 08, 2021

    This was an easy and tasty appetizer. Excellent with a spritz!

  • ezwriternc on October 25, 2021

    How can you go wrong with roasted peppers and burrata. Fabulous.

• Everything bagel salad with white beans and pesto

  • coryelizabeth on May 05, 2022

    This was very tasty (made with the lemon-pesto basil recommended in this cookbook). I served it as a main course, and it felt a little light, but the salad could easily be bulked up with hard-boiled egg or tuna, two welcome additions that would blend right in.

• Veggie-loaded pad see ew

  • ezwriternc on December 19, 2021

    This was okay, it didn’t have enough flavor. But we ate it.

  • anya_sf on August 18, 2020

    Very quick and easy. I increased quantities by 50%, but with 14 oz noodles, which served 3 for dinner + 1 lunch. Since the wok was quite full, I removed the vegetables before adding the eggs and noodles, then stirred them back in at the end. Unsurprisingly, this didn't taste like real pad see ew, but it was enjoyable anyway. The sauce was rather salty as I was out of low-sodium soy sauce; next time I'll use that or less regular soy sauce.

• Spicy poblano tacos with fried sesame halloumi

  • ezwriternc on December 19, 2021

    Not great. Very bland. Definitely would not make again.

• Pumpkin and sage lasagna with Fontina

  • puddlemere on November 30, 2019

    Pretty quick prep, actually, and I love this flavor profile. I made a bechamel out of the pumpkin sauce rather than just mixing the ingredients together because I was worried it would be too thin, and that worked well. It needed more salt (I added 1/4 tsp in the pumpkin sauce and 1/4 tsp in the ricotta), and next time I would probably add more veggies (frozen spinach or sauteed Swiss chard/kale).

  • lou_weez on June 07, 2021

    Tasty and quick to prepare. Pumpkin puree is near impossible to find in Australia so I steamed some pumpkin in the microwave and roughly mashed it up before adding the other ingredients. I agree with @puddlemere some added spinach would go well and maybe even some sliced boiled eggs. I made this using two 20 x 20cm dishes, so now I have one in the freezer for a later date.

  • anya_sf on November 22, 2022

    I added 1 lb frozen chopped spinach (cooked and squeezed dry) to the roasted red pepper and was happy with that addition. The sauce seemed too thin, but it worked, and the lasagna was done in the stated time. Overall, we liked this, but my family wanted more pepperoni, and the sage leaves on top, while pretty, were very strong tasting (but easy to remove).

• Penne alla vodka two ways

  • lou_weez on April 11, 2020

    This was was easy and delicious.

  • anya_sf on May 20, 2020

    I made the baked version, cooking the pasta for a minute less than the package directions; next time I'd cook the pasta 2 minutes less. Canned whole peeled tomatoes worked fine since the sauce gets pureed. The sauce was surprisingly peppery on its own, but mellowed in the casserole (all that extra dairy). Although I prepped the casserole a bit ahead, it baked in 30 minutes. Fresh basil was nice on top, but no extra parmesan was needed with all that mozzarella. My family enjoyed it.

• Sage chicken with creamy potatoes

  • lou_weez on June 02, 2021

    This was tasty and pretty quick and easy to throw together. I zapped my potatoes (used a combination of baby and sweet potato) for a few minutes in the microwave just to give them a head start. I also followed anya_sf and didn't wipe out my pan after cooking the bacon. It took about 45min to cook but my chicken breasts were enormous and so were the spuds.

  • anya_sf on July 28, 2020

    My chicken breasts were quite large (3 breasts weighed over 2.5 lbs) so I cut them in half. I didn't bother draining the yummy bacon fat and wiping the pan, just browned the chicken in it. Even in a large, wide Dutch oven, with all the liquid, I was skeptical that the potatoes and chicken would cook through in 30 minutes, but they did. The sauce reduced somewhat, but there was still a lot. It was rather salty (probably since I used the bacon fat and also generously salted the chicken), but when spooned over cut pieces of chicken and potatoes, absolutely delicious. Next time I will cook 1.5 lbs potatoes as we wanted more. Served with (slightly underseasoned) wilted chard.

  • tlight on November 24, 2019

    This was a nice, creamy chicken dish. All enjoyed it. 8/10.

• Baked coconut-curry meatballs

  • lou_weez on June 10, 2021

    Nice, easy mid-week meal. Nothing too amazing about this. I agree with anya_sf - it needs salt and I wish I had thrown in some greens.

  • anya_sf on August 02, 2020

    I omitted the green onions (didn't have). The curry was good after I added generous amounts of salt and pepper. The meatballs could have used extra salt too. Since there was plenty of sauce, I stirred in some frozen peas and spinach at the end. In my house, this only served 3, with rice (no naan).

  • Lsblackburn1 on October 16, 2022

    Didn’t love this, unfortunately. The meatballs were tasty, but I found the lemon and ginger made it too acidic.

• One-pot Spanish chorizo, shrimp, and rice pilaf

  • lou_weez on November 12, 2020

    It turned out I didn't quite have all the ingredients needed to make this as per the recipe, but it was still delicious. I used half the amount of prawns, no chorizo so I used lap cheong (Chinese sausage) and instead of rice/broken pasta mix I used 2 cups of risoni so had to add a bit more water.

• Breaded lemon chicken with burst cherry tomatoes

  • Kristjudy on June 03, 2021

    Not only does this look beautiful in a plater it is delicious.

  • someryarns on July 11, 2022

    This was delicious, but it was a little too involved for a weekday meal.

  • tlight on November 24, 2019

    Yummy! Family rated it an 8/10.

  • pomegranate on March 29, 2022

    Have made this twice and loved it both times. I did cook the chicken fully before making the sauce and then added it back to the sauce at the end.

• Quick Filipino adobo

  • averythingcooks on August 19, 2021

    So I'm also in the "not make again" camp...at least not without all the changes I made. My original plan (which I did carry out) was to add sauteed red onions & peppers after the meat was tender and frozen peas at the end for a more complete one bowl dinner. But my sauce also did not thicken at all and was VERY one note in flavour. I then started a pantry & fridge raid for heat/other flavours/add ins. I also finished with a cornstarch slurry & a final swirl of cream. What we ate was pretty good, but not what the actual recipe intended.

  • angrygreycat on December 31, 2019

    Made this last night, not sure I would make again. The sauce did not thicken into a glaze, I used a cornstarch slurry to thicken it finally. The coconut rice had a gooey look/texture that I did not find appealing.

• Coconut rice

  • averythingcooks on August 06, 2021

    Different versions of coconut rice appear in lots of my books. This one is pretty basic and tastes good - which is exactly what I wanted :)

• Broccoli cheddar soup with seasoned pretzels

  • averythingcooks on November 18, 2020

    This soup is good but not better than at least 3 other broc & cheese soups that I make in rotation. Also I bailed at just under 3 cups of cheese (it calls for up to 4!). That seemed excessive and really it was just getting thicker & thicker (ie past my preferred texture) without getting much more flavour (and yes - I used a good sharp cheddar). I used an idea from another favourite and added some dashes of Lea & Perrins and a splash of sherry ...these additions did add a blast of needed flavour. I did not make the seasoned pretzels as this soup is destined for the freezer - I’m sure they are good but I judge all soups before embellishments etc are added. And this one is really just okay.

  • Jviney on December 16, 2019

    This was very good - the seasoned pretzel croutons set it apart, don't skip them!

  • SirenChef on January 27, 2022

    Agreed with averthingcooks - this was good but not significantly better than other recipes. The bonus was it was very easy. I did need to add a great deal of salt; maybe my sharp cheddar wasn't sharp enough?

• Three-ingredient blue cheese bites

  • averythingcooks on July 10, 2020

    With some "biscuit tubes" in the fridge, I am looking for creative ways to use them. I 1/2'd this recipe for the 2 of us as a side to grilled flank steak. I used a 6 inch glass pie plate, 6 of the 10 biscuits (I just baked the other 4) & cut everything else in half. With the molten blue cheese & fresh thyme I thought this was delicious. T liked it it but was not as enthusiastic as I was. It was obviously too much for 2 but some went for lunch with leftover steak & I ran some under the broiler for a nice (rich!) breakfast. HOWEVER, I am not enjoying cleaning the overflow of butter out of my oven this am........use a bigger pan if there is a next time!

• Everything bagel spice

  • anya_sf on June 01, 2021

    Very good as a topping for homemade bagels.

• Perfect pressure cooker eggs

  • anya_sf on June 06, 2020

    I cooked 3 medium-boiled eggs and they turned out perfectly. One egg cracked slightly during cooking, but the egg was fine. Best recipe I've found so far for IP boiled eggs.

  • anya_sf on December 21, 2020

    Tried medium eggs again and they overcooked. Not sure why. Did 3 minutes natural release - maybe should have done quick release immediately?

• Everyday basic bread dough

  • anya_sf on May 21, 2021

    I made this dough for the garlic-and-herb rolls. I weighed the flour using 125 g per cup and needed the full 4 cups. Mixed and kneaded in my stand mixer for possibly longer than the stated time (didn't keep track), the dough was easy to work with and the rolls turned out soft and fluffy.

• Everyday pancake mix

  • anya_sf on August 03, 2020

    The book does not have instructions on how to make pancakes using the mix, except for the pumpkin butter version, which isn't very helpful.

• Cacio e pepe Brussels sprouts

  • anya_sf on November 22, 2022

    Very good. I had a little over 1 lb Brussels sprouts, but did not increase the other ingredients and was happy with the seasoning. Instead of grated Parmesan, I used Pecorino (more traditional) grated with a microplane, so probably less than the amount called for, but it seemed like plenty of cheese - it's easy just to add cheese to taste.

  • taste24 on July 12, 2021

    Loved this simple dish. Subbed toasted slivered almonds for the hazelnuts.

• Sun-dried tomato and avocado salad with chicken

  • anya_sf on May 22, 2020

    Loved this. Three of us ate it all for dinner, and I used extra chicken (2 large breasts). Next time I will add more spinach as I like lots of greens. I'm not sure the rosemary cooked with the bacon added anything.

  • mdagl on January 21, 2023

    Good salad! Made the dressing first and then cooked the chicken in the pan. Ended up using minimal dishes. Be sure to only assemble right before eating to avoid mushing spinach

• Herb-and-garlic pull-apart rolls

  • anya_sf on May 20, 2021

    These rolls were soft, fluffy, and quite tasty. I forgot to add garlic to the dough, but the herb-and-garlic butter added good flavor. I used mild spring garlic, herbes de provence, and asiago cheese grated with a microplane, which unfortunately clumped upon melting, making it difficult to brush evenly, so I grated more over the tops of the rolls. The more granular type of grated cheese would probably work better. My family liked these a lot.

  • jay.moe on December 10, 2021

    Did not add the garlic or the herbs. I made this in advance for Christmas and didn't know how the garlic, herbs and cheese would do in the freezer. The rolls were large and had a fluffy, soft texture . Very good dinner rolls. Plan to make them again with the garlic, herb and cheese butter.

• Gingered Thai steak and pepper salad

  • anya_sf on June 24, 2022

    I had 1 lb flank steak, so increased the dressing by 50%, although I'm not sure I needed to as there was some left over (but it's yummy). Instead of 3 large peppers, I cooked 1 lb mini peppers. I forgot the peanuts (despite putting the jar on the counter) - next time I'll be sure to add them as they'd provide a nice crunch. The salad was quite delicious and 3 of us finished most of it for dinner, even with more meat.

  • pomegranate on July 05, 2022

    Easy and delicious summer dinner. We grilled ribeye for the salad.

• Spinach and artichoke mac-and-cheese bake

  • anya_sf on August 06, 2020

    I adjusted ingredient proportions to make it ever-so-slightly healthier: 4 Tbsp butter (total), 4 oz cream cheese, 1/2 cup cheddar on top (full amount mixed in), 4 cups spinach, 16 oz artichoke hearts, 2/3 of the cracker topping. For the pasta, I used medium shells (8 min cooking time per package). The water was absorbed after 7 minutes, so I added the milk and cream cheese, and that was absorbed after 4 minutes - not sure if the heat was too high, but the pasta was al dente at that point. I did stir in 1/4 c extra milk. This mac-and-cheese was really tasty and I would definitely make it again the same way I did, except I might use the full amount of topping since it was so good.

  • ingabritt on December 24, 2021

    A. Alex and I both really liked it. Nora was less than enthused about the veggies but still ate the noodles. I thought it was magical that i didnt have to drain the pasta and when i followed the instructions to the letter as to liquid quantities, the liquidy-ness of the final product was just perfect. I cooked the pasta for just 4 minutes before adding the milk and cream cheese. That was right--8 minutes would have been WAY too long. The noodles were perfectly tender coming out of the oven. Make a half batch because this is a ton of food. Made on 12-23-21

• Beef Bourguignon

  • anya_sf on November 20, 2022

    Maybe my Instant Pot is super sensitive (I suspect it might be), but it kept giving the "hot" error before the bacon would cook through, even on the lowest heat. The bottom of the pot got brown, but I had to transfer the bacon to a skillet to cook. I got the "hot" error again when browning the beef, although at least it had browned on one side. Based on past experience, I removed all ingredients and completely deglazed the pot before adding everything in to pressure cook. Did natural release 20 min. After the final 10 min of simmering, the sauce wasn't as thick as I wanted, so I stirred in a cornstarch slurry. I also added some frozen peas. There was a ton of sauce. This was pretty good, relatively easy, and certainly faster than the original, although it still took about 1.5 hrs total. I'd consider making it again with the IP adjustments.

• Herby lobster tagliatelle

  • anya_sf on November 17, 2021

    I used fettuccine, omitted the red pepper flakes, used 2 cups cherry tomatoes, and added some blanched asparagus. Didn't have enough basil, so used more dill. All sorts of herbs would work here - just use a generous amount. Cooking the pasta in the lobster cooking water really infused it with great lobster flavor. I ended up adding all the reserved cooking water to the pasta and also used the optional burrata for creaminess. Really delicious! While the ciabatta crumbs tasted great, they softened right away and weren't well distributed; I think panko would work better.

• Instant chicken gumbo

  • anya_sf on May 26, 2020

    The Instant Pot version was very easy, but I got the "burn" error initially. I had to stir everything and scrape the bottom (which wasn't scorched at all - I think my IP is super sensitive) and it worked the 2nd time, which was good since I didn't have 3 hours to simmer it on the stove. I used boneless chicken thighs for convenience and next time will use more (or larger ones), as there was a lot of broth. The bell pepper skins separated into somewhat chewy shards, which I imagine is peculiar to pressure cooking. I stirred in some cut okra at the end, which helped thicken the broth more. I'm glad I made extra rice, as there was a lot of gumbo. I reduced the cayenne so it wouldn't be too spicy for my son. My family really liked it.

• Moroccan chickpea and carrot tagine

  • anya_sf on August 19, 2020

    The stovetop method was plenty quick. I used a little less rose harissa so it wasn't too spicy, but still had a little kick. Omitted the cilantro and pomegranate seeds (didn't have). Served over quinoa, which was fine with it. The tagine benefitted from extra salt (I've noticed in this book "a pinch" of salt means to your taste) and lemon, but was quite flavorful. We liked it topped with plain Greek yogurt to balance the spices.

  • Skamper on February 01, 2022

    Fine but not amazing. I used 1 tbsp of very spicy harissa and that was plenty. Made in IP and served over couscous.

• Caroline's family's chicken mostaccioli

  • anya_sf on January 19, 2021

    After simmering 2 hours covered, the liquid seemed a little thin, so I simmered it another 45 minutes partially uncovered. In hindsight, the sauce didn't really need reducing as it became quite thick after the meat was shredded. I'm not sure simmering more than 2 hours enhanced the flavor at all. The meat was already falling apart at that point and actually it was a little hard to find all the bits of bone and skin in the sauce to remove them. I mixed the pasta with the sauce and added some pasta cooking water to thin it a little and meld everything together. This was hearty and delicious.

• Rosemary-peach bruschetta chicken

  • anya_sf on August 09, 2022

    I used 3 6-oz chicken breasts, 1 c tomatoes, 8 oz mozzarella (the whole container, which was about 1.25 cups), everything else as written. Three people finished nearly all of it with bread for dipping in the sauce. It was delicious, but I have a few quibbles with the instructions. After adding the wine, I turned the heat to high to bring it to a boil and delgaze the pan before lowering; like schmootc, I reduced the sauce by over half. The peaches never charred in the oven, even after I turned on the broiler for a couple minutes. I'd consider pan-searing them briefly, either before or after the chicken, to get some color (and then you could melt the cheese by covering the pan and avoid turning the oven on). I'd also sprinkle the cooked bacon on at the end so it stays crisp.

  • schmootc on November 21, 2019

    Made less than the full recipe. Needed to reduce sauce by more than a third. Also don't think tomatoes were really necessary. Delicious though!

  • alyin2000 on August 12, 2022

    Definitely want to serve this dish with crusty bread or some kind of rice/pilaf/orzo side to soak up all the sauce.

• Strawberry pretzel tart with whipped mascarpone

  • anya_sf on September 05, 2021

    Having eaten and actually enjoyed strawberry pretzel "salad" before, this recipe promised an upgraded version. Unfortunately, it wasn't as good as it could have been. The cream cheese layer was too thin and overall the tart wasn't sweet enough. I also needed more berries to cover the top. I'd consider making this again with double the creamy filling and extra sweetener in both crust and filling.

  • anya_sf on September 06, 2021

    1 cup pretzel crumbs = 100 g

• Chocolate mousse

  • anya_sf on August 05, 2020

    I couldn't get the lumps out without overwhipping. I suggest beating the cream cheese before adding the cream and sifting the cocoa and powdered sugar. It needed an extra Tbsp sugar. Chocolate flavor was lacking, so I shaved a generous amount of bittersweet chocolate on top. This was rich and creamy with a flavor sort of like chocolate cheesecake, but not really mousse-like. Chrissy Teigen's 3-ingredient chocolate mousse is just as easy and better.

• Sweet and spicy pineapple pizza

  • Kduncan on March 23, 2021

    I wasn't a huge fan of this, and I like pineapple pizza. It was simple to make, and my SO will probably make it again when I am not around.

• Lemon basil pasta with balsamic Brussels sprouts

  • Dannausc on January 04, 2020

    It was okay but not as good as I was hoping for. I don’t think I would make it again. However I liked the idea of crisping you the prosciutto in the oven. I think I’ll steal that technique to use in the future.

  • Lsblackburn1 on February 26, 2021

    I loved the lemon pesto for this and her technique with the prosciutto and the pasta and Brussels were great. Despite these positives, I think the goat cheese in this kind of just muddled the pesto flavors and the manchego was not necessary (that’s a lot of expensive cheese for one dish!)

• Golden butternut squash soup with crispy sage

  • Lsblackburn1 on December 06, 2020

    This was on the sweet side, but we all liked it a lot. Used immersion blender, which made it a one pot dish to make!

• Caesar broccoli with eggy fried toast

  • Lsblackburn1 on May 13, 2020

    Loved this! I did make a couple of changes: roasted the broccoli for about 15 minutes because I thought that would be more delicious than raw. Since the oven was on, I made croutons instead of frying the bread (less oily, too).

• Thai basil beef with peanut salsa

  • Lsblackburn1 on April 03, 2021

    Very quick and easy to make and very delicious. I used about 12oz of rice noodles, which seemed like a good amount.

• Bourbon-peach pandowdy

  • Lsblackburn1 on August 12, 2021

    Nice favors, but I feel like there was too much puff pastry, which got kind of gummy with the filling.

• Seasoned pretzels

  • Jviney on December 16, 2019

    Addictive!

• Chicken tinga tacos

  • angrygreycat on August 28, 2022

    I made this but I found it just okay. It was super quick and easy, almost like a dump and forget kind of thing.

  • taste24 on October 13, 2021

    This was quick and easy. Made everything in the pan as directed, then transferred to a slow cooker on 'warm'. Served with the crumbled feta, but may go with salty cotija next time. Guests loved it

• Sesame-crusted salmon with honey-soy dressing

  • hbakke on February 19, 2021

    I'm normally not a huge fan of salmon, but this was great. I only had white sesame seeds, but I doubt that made any difference. My only question mark with this recipe is the "chile sauce". This is vague and I wasn't sure what kind of chile sauce to use (Heinz chile sauce, sambal oelek, Sriracha, sweet chile sauce, etc.). I went with a sweet chile sauce, but think that a spicier sambal oelek type sauce would be better. I would make this again.

• Maple-cinnamon acorn squash

  • dc151 on October 25, 2020

    Hardest part about this recipe was cutting the dang squashes! Lovely.

• Grown-up tomato-Parmesan pasta

  • cassieloo on December 08, 2022

    Super easy, tasty and fast! The olive oil at the beginning was a bit much and it made the sauce oily at the end. Makes two servings but not they're not hearty servings.