Notes about Recipes in this book

• 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.

  • Bessp on November 02, 2025

    Used to make the cinnamon buns. It made a very soft dough, it was a bit tricky to work with, even with extra flour. I think it would have been better with bread flour instead of AP.

• 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.

• Everything bagel spice

  • anya_sf on June 01, 2021

    Very good as a topping for homemade bagels.

• 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.

  • averythingcooks on July 30, 2023

    I agree with the other commenters...this is a great step up from regular basil pesto. 1st use was for pasta tossed in a pesto cream sauce (and I skipped the zest called for because of this pesto). As I often do for a 1st try at a new version/type of pesto (beyond very traditional takes), I used walnuts. This is one has proven itself worthy of the $$$ pine nuts next time.

• 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?

• No-knead bread and pizza dough

  • 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.

  • 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.

  • 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.

  • anya_sf on July 31, 2025

    Made again for pizza. Recipe says it makes 1 lb dough, i.e. 2 pizzas, but actually made enough for 3, or 2 larger ones. The super sticky dough was difficult to work with - had to use tons of flour for rolling - but I do think a wet dough resulted in a better textured crust.

  • dan_65pxm6 on March 09, 2026

    My copy includes a tablespoon of olive oil. I’ve made it so many times and it’s always great. The crumb depends on the beer and rising times, but it works in two hours and it works overnight. Just don’t count on it being exactly the same tomorrow.

• 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.

• Any fruit jam

  • southerncooker on December 07, 2019

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

  • eliza on June 28, 2020

    This made a pretty good concoction, although it’s not 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 quite a bit more sweetener than stated in the recipe.

• 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.

• Buttery croissant strata with spinach and prosciutto

  • anya_sf on September 25, 2023

    Rich and delicious. I used Monterey Jack cheese instead of Gouda, but there was plenty of flavor from the Gruyere. I made 2/3 recipe but with the full 12 oz spinach. Despite the salty ingredients, it definitely needed more than "a pinch" of salt.

• 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.

  • hannah_jxh6fc on March 10, 2026

    This recipe was delicious and super easy to make - will definitely make again.

• 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.

• Blueberry lemon pull-apart bread

  • CookingwithJoy on March 15, 2026

    Make sure the filling is thick. Take care when adding the liquids to the Crème fraiche. Mine was liquid and thus all flowed out of the rolls as I rolled them. Was hoping this would be sweet, but basically just turned into bread with blueberries baked into it. I’d definitely glaze instead and use a sweeter bread dough if I were to reach for this again.

• Maple-glazed cardamom apple fritters

  • CookingwithJoy on April 07, 2026

    Very good. Could use more apple butter for the filling. Worth the effort of frying.

• Coconut-banana muffins

  • southerncooker on December 08, 2019

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

  • 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.

  • 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.

  • 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.

• Overnight cinnamon roll bread with chai frosting

  • Bessp on November 02, 2025

    These were nowhere close to baked in 35 minutes, the two in the middle were totally raw except on top. I had to put them back in the oven for an additional 20 minutes to get them baked all the way through. The frosting was delicious. I will probably use a different bun recipe next time, although we did enjoy how tall these ended up.

• 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.

  • averythingcooks on February 02, 2023

    I like spinach in/on a lot of things but apparently a quesadilla isn't one of them :( However, I will use the bacon & poblano combo again.

  • casey_mu301h on March 10, 2026

    The salsa was delicious but the bacon needed to be cut into smaller pieces.

• 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.

  • sharon_olniyq on April 14, 2026

    This was good, not amazing but it went really well with carne asada tacos.

• 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.

  • casey_mu301h on March 10, 2026

    We used low fat ricotta so this might have been better with higher fat ricotta. Also needed more honey

• Creamy chicken gnocchi soup

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • elana.lepkowski on January 04, 2024

    Very flavorful but was a bit oily so would reduce butter by a tablespoon.

  • 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.

  • ksg518 on February 01, 2024

    This may be personal taste but I thought this was a little too heavy. I used the stovetop method and the mini gnocchi. If I try it again I will cut back on the butter and perhaps even skip the gnocchi. The mini gnocchi did not hold up well as leftovers.

  • karliekramer on October 07, 2023

    Made this for company and it was so satisfying. Two pounds of mushrooms feels like a lot, but they cook down and make the soup feel really hearty. I substituted vegan chicken, vegan butter, vegan parmesan and "NotMilk" brand plant-based whole milk. SO creamy. 10/10 would make again.

  • sydlikestocook on January 19, 2024

    Used stovetop directions (pressure cooker instructions are missing ingredients). 4/5 stars. Would use cream instead of milk next time, cut down on mushrooms by 8-16 oz, butter by 1-2 tbsp, and broth by .5-1 cups.

  • casey_mu301h on March 10, 2026

    Needed more gnocchi, carrots, and spinach but less lemon and thyme.

  • skvalentine on January 12, 2026

    This was fine but I don't think I would make it again. As others have mentioned it was pretty oily and heavy, and didn't have as much flavor as I had hoped.

  • 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

• Seasoned pretzels

  • Jviney on December 16, 2019

    Addictive!

  • Melissa_427 on January 24, 2026

    I made these for a treat day at work, not as an accompaniment to the soup from the cookbook. Because they were a treat rather than a garnish I decided to leave them whole. Not sure if that decision was the reason the bagel seasoning didn't stick of something else, but while the flavor was slightly unique, they would have been better/ better recieved if the bagel seasoning had stuck to the pretzels.

• Broccoli cheddar soup with seasoned pretzels

  • Jviney on December 16, 2019

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

  • 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.

  • 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?

• 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.

  • 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.

  • 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.

  • sophieca on November 23, 2024

    What is up with the quantities in this recipe?? I had waaay too much sauce compared to shells and only had enough cheese filling to fill half of my 1 lb box of shells. Also with so much sauce I had to transfer from a large 12-inch skillet to a 9x13 casserole dish to even put the shells in. I’m wondering if the 2x28oz cans is a typo?

  • 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.

• 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!)

  • casey_mu301h on March 10, 2026

    The ratios of ingredients just didn’t work for us. We threw out the leftovers because it couldn’t even be salvaged.

• Salsa verde and brown rice chicken tortilla soup

  • laur0684 on January 11, 2020

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

  • 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).

  • 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.

  • averythingcooks on August 06, 2025

    I came here for the idea of using 2 of my home-canned sauces as the main seasoning. The red sauce was a smooth (and hot!) "smoky roasted salsa" & for the green, my gold standard "tomatillo salsa verde". I used the stove top and after putting the aromatics (+ diced chiles from the garden) in the pan, I couldn't see not sauteeing them 1st. I cut back on the water (skipped the rice) and after shredding the meat, added black beans, corn & sliced pickled peppadews. Oh yes, I used an idea from another favourite & added diced corn tortillas as the thickener. I must say, we are pretty happy with the results.

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

  • 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.

  • 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.

  • ksg518 on January 14, 2025

    As others have noted, this soup is good and very easy. (I did not make the sandwich.) But note that if you're only making the soup it's not really four servings since it's really only four smallish cups. And when you factor in the amount of butter, pesto and whole milk for that amount, it's no wonder it tastes so good.

  • Lonion on November 12, 2024

    We put some of the pesto in the grilled cheese and it was really good.

  • 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

  • emily_a1jzzo on February 28, 2026

    This has been my favorite tomato soup since your cookbook came out. Great recipe!

• Extra-smooth hummus

  • 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.

  • southerncooker on February 10, 2020

    Really good. I made using the instant pot technique.

  • Mtbike5280 on September 09, 2024

    This hummus tastes so much better than what you can buy at the store and it is really easy to make compared to some recipes. I was impressed with how smooth this hummus is. It was great with the spicy lamb on page 205.

• 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.

  • averythingcooks on February 19, 2026

    I used the stove top method, cooking my onions for longer than suggested and cut the the broth back. She calls for thyme & sage so I used a fresh frozen blend (those 2 + parsley & rosemary) which worked well. Our preferred way to eat onion soup is with some kind of cheesy bread on the side for dipping (this time a fontina/fig jam flatbread) ...and my ultimate test for any onion soup is whether we would happily eat it without the cheesy bread (on top or beside) and this one passed easily.

• 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 :)

  • CookingwithJoy on March 03, 2026

    I did go a little rogue, not adding all of the ingredients. Good, but the potatoes are a little gluey.

• 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.

  • sophie_cxjkmz on March 01, 2026

    Delicious! Made it at least 5 times already. It’s quick and easy to make on week day nights!

  • emily_4k034p on April 17, 2026

    an average penne vodka! but will be stealing the sundried tomatoes for other vodka recipes

  • meagan_x2lsb8 on April 16, 2026

    A staple recipe for me, one of my favs that people request!

  • rachel_a40gn2 on May 17, 2026

    I added half a white onion and some dried basil and cut the cream down by a 1/4 cup. Delicious!

• One-pot creamed corn bucatini

  • Nkrieda78 on May 11, 2020

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

  • 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.

  • 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!

  • 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.

• 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.

  • lisa_1hu3fb on May 21, 2026

    Takes a bit long for a salad and needs a lot of ingredients (they all do) but the taste is delicious!

  • corsentino on August 25, 2024

    Made this tonight, so good!!

  • estanzler on August 20, 2024

    Great salad. I made it as a side salad without the chicken. Naturally, a bacon dressing is always going to be a home run.

  • 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

• 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!

  • Ezair92 on April 08, 2024

    Made one with feta and one with blue cheese. People that love blue cheese preferred that one. I like blue cheese but I really liked the feta. Bottom line you can’t go wrong with either

  • kshell on October 20, 2023

    Made several times and I'm currently in the habit of using only half the amount of butter. No one notices a difference. Good, easy supper in a pinch, with a veggie side. Have used other cheeses, anything hard and shredded or that can be crumbled works.

• 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.

  • Ezair92 on April 08, 2024

    This was delicious!!! The instructions threw me off a bit when you didn’t drain the pasta. And I thought I read it wrong. Thankfully the reviews below helped me to really follow the instructions as is. And it turned out great

  • kshell on January 19, 2024

    Skipped the last cup of cheese added at the end and I prefer it that way. Rich enough without it.

  • anne_xzj2j6 on April 23, 2026

    This was good, but not great for the amount of effort, ingredients, and calories, haha. The macaroni I used (standard elbow noodles) were overcooked following the directions as written. Next time I’ll boil them half as long as suggested before adding in the milk and cheeses!

  • 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

• Maple-cinnamon acorn squash

  • dc151 on October 25, 2020

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

  • karen_qnl5ds on April 13, 2026

    If you punch some holes in the squash (I use an ice pick) and microwave it for 2-3 minutes, it will be much easier to cut

  • karen_qnl5ds on March 29, 2026

    I use this recipe all the time. I don’t measure the cinnamon, I just sprinkle it over.

  • kbrooks on September 29, 2025

    We love roasted winter squash with butter and brown sugar or maple syrup, but this just didn't do it for us. The cinnamon overpowered the delicate flavor of the squash.

• Crispy chicken khao soi noodle soup

  • chefgaga on November 05, 2020

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

  • 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.

  • ggcooks on December 28, 2025

    My favorite soup I’ve made, ever. The chicken ends up not being crispy but, whatever. I use homemade chicken stock. I remove the chicken after it’s cooked and cook the noodles in the soup, shred the chicken and then put it back in.

  • brittany_6ip6gx on May 12, 2026

    I used substituted chicken meatballs and used bok choy instead of kale. It was super easy and absolutely delicious!

• 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!

• 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.

  • Ezair92 on April 08, 2024

    Agree with how can you go wrong with theses ingredients. I would suggest smaller Burrata balls if you can find them

• 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.

• 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.

  • averythingcooks on July 29, 2023

    I also forgot to add the garlic to the dough but these are still lovely! They baked up big, soft and fluffy and the one I ate pretty much right after I topped them with the garlic, herb & parmesan butter (+ a little Maldon salt) was delicious. To get 12 even buns, I used 81 g per roll (having weighed the dough after the rise) as I am notoriously terrible at dividing doughs like this "evenly" to get a specified number of buns.

• Cacio e pepe Brussels sprouts

  • taste24 on July 12, 2021

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

  • Ezair92 on April 08, 2024

    This turned out great. Would definitely repeat

  • 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.

• Pomegranate-thyme vodka spritz

  • Jane on November 22, 2024

    A nice cocktail for a holiday party as can be batched. Combination of pomegranate, elderflower and ginger works well.

• 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • sdutton on October 16, 2020

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

  • 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.

  • chawkins on May 10, 2025

    Very easy and quite delicious. I cooked everything in a non-stick skillet and had no issue with the cod sticking. Made half a recipe using gai-lan instead of asparagus because it was too wet to go outside to the garden to harvest the asparagus.

  • tisayw on April 10, 2025

    To start, this was an excellent dish. I incorrectly thought I had lemons, so used red wine vinegar instead and it was still tasty. As I slid the last cod fillet into my cast iron pan, I remembered what other cooks noted about the cod sticking. (Darn it!) The cod did stick a little, but not terribly. I will definitely try in a non-stick skillet next time. And there will be a next time.

  • christinezac on September 29, 2024

    the fish stuck to the pan but the brown bits were good scraped in the orzo

  • Rachaelsb on April 20, 2023

    I wasn’t sure about this recipe given mixed reviews, but we thought this was delicious!! Not complicated flavorings but great homey sauce, texture and nice punch of lemon. Will definitely make it again!!!!

  • sydlikestocook on January 30, 2024

    this could become a new staple! the pieces of cod I used were a little thin so they cooked faster and weren't picturesque, but the recipe was delicious. I used 3/4 of the orzo and broth and subbed green beans.

  • mik_nkdorc on April 24, 2026

    No orzo no problem. Use crushed spaghetti or other small pasta.

• 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.

  • Devons on November 29, 2020

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

  • 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.

  • 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.

  • chawkins on June 20, 2023

    This was very good, even though I forgot to add in the feta.

  • sarahj22 on August 24, 2024

    This was really tasty but didn't quite beat my go-to chicken and orzo recipe (Diana Henry's stuffed Greek chicken with orzo). I realised afterwards that I'd forgotten the feta, so very likely that would have made it even tastier. It's very comforting but the lemon and dill add freshness. The artichokes add a lovely softness too. I made with chicken thighs and served with steamed tender stem broccoli and green salad which was a nice match.

  • 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.

  • anna_zlyv5a on April 15, 2026

    Surprisingly quick to make. I’ll cut up the chicken breasts into smaller pieces next time. Used extra chicken broth and a little vinegar instead of white wine.

  • jen_psw6bm on March 24, 2026

    Very good. Swapped out the olives for capers.

  • karen_qnl5ds on March 29, 2026

    This is our favorite chicken recipe. It’s easy to put together and the lemon and olives add all the right notes. You cannot make it ahead, as the orzo gets soggy. I end up cooking it 15 minutes longer to get the orzo tender. I also add a cup of peas at the 15 minute mark. Do not stint on the dill! I often add double the amount (what does one do w all that leftover dill?).

• 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.

• 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.

• 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.

  • mdagl on May 12, 2023

    These came together so easily. I didn't have chocolate chips on hand so I didn't include those. Baked for ~30 min. Delicious! Would make these again.

  • meagan_x2lsb8 on March 29, 2026

    Solid brownies! Love the minimal ingredients, good for a quick treat.

  • kbrooks on June 09, 2025

    Husband loves but I'm not that impressed. Turned out very crumbly. Baked 25 minutes I didn't add the optional chocolate chips, so that might be the reason. I may make again and include the chocolate chips for a more moist bar.

• 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.

  • sophie_cxjkmz on March 01, 2026

    Very homey and warm. I loved the cooked grapes, the apples were nice for flavor but weren’t my favorite to eat. Next time use bone in pork like the recipe suggests.

• 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.

• 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.

  • averythingcooks on May 17, 2026

    Surprised that there is no "glue" (ie flour, egg, buttermilk) used before the crumbs, I really tried to follow her instructions re: using my fist to "pound" the crumbs on. I pulled them from the pan earlier than suggested & we were pretty happy with the results. I did not make the broccoli or seared lemon slices (as I was serving a lemony orzo salad) but I did give the finished schnitzels a squeeze of fresh lemon juice.

• 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

  • abigail_qf6hqp on March 25, 2026

    I highly recommend using flank steak instead of skirt. Although I had a great medium rare, the steak was pretty tough. The seasoning is nice and we loved the corn.

  • 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.

• 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.

  • rittingerv on January 18, 2026

    Easy and tasty. I also used all of the sauce. Made a homemade blue cheese dressing and put all of it on a kale salad with carrots and celery. Satisfied the craving for a good buffalo chicken salad.

  • 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.

  • Ezair92 on April 08, 2024

    The guest liked these but some thought it was too spicy. So depending on your guests you might adjust the heat.

  • 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.

• 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.

• 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.

  • jen_psw6bm on June 03, 2026

    Fantastic flavor to the sauce. Great components that everyone loved. Will make 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.

• 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.

• 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.

  • JennyCampisi on March 11, 2026

    Added Worcestershire and Colemans. Loved the broccoli addition.

  • Skamper on January 10, 2025

    Good flavor but a bit soupier than I liked. Subbed frozen corn & peas for broccoli since this was a clean out the fridge/ freezer meal.

  • casey_mu301h on March 10, 2026

    Added mushrooms and celery

• 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!

  • Nancith on April 15, 2024

    These turned out really well, although I wouldn't classify them as easy only because it took quite a lot of time to prepare, even starting off with a brownie mix. If you have a kitchen scale, it's simple enough to measure out the required amount of brownie mix since the amount needed is not a standard sized box. After the recommended time the brownies still looked way too underdone for me, so an extra 6-8 minutes did the trick. I used dark chocolate chips as the finishing touch. They were enjoyed by all who ate them!

  • virna_j5xzhi on January 24, 2026

    Fairly easy to make but I had to measure out 14 ounces of my brownie mix since the amount she specified in the recipe was not available at the store. I baked for 25 minutes- HBH is known to underestimate bake times for her recipes. The brownie bar is dense- I made 12 bars but could easily split them into 24 servings

• 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.

  • jenbeaubien on March 13, 2023

    Too much orange for our liking, next time will only add a tablespoon or two.

  • Shannoncooks17 on January 21, 2024

    Made this. It was good but salty. May look for another recipe to compare. Ate with asian style green beans which were delicious.

  • 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.

  • 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.

• 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 .

• 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.

  • ksg518 on April 25, 2025

    This is good and something to keep in mind if you have a few handfuls of greens that need using. Unlike other reviewers, I did use brown rice ramen noodles but I'm sure regular noodles would work as well. I cut the butter in half and thought it was still plenty - 6 tablespoons is a lot of butter for two servings. Note the recipe really calls for leafy dark greens not just spinach. I used chard and that worked well.

  • kelly_aayk47 on March 20, 2026

    Absolutely my favorite quick comfort meal!

  • Hillhan on January 09, 2026

    Good quick lunch with ingredients you may have around. Was a little too greasy feeling so I could cut amount of butter. Used instant ramen as was what I had.

  • anna_zlyv5a on April 22, 2026

    Added a shallot and crunchy garlic chili oil. Quick and easy to make.

• 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.

  • Kelseyjean on February 24, 2025

    Tastes like a Greek version of a taco. Pretty tasty! I did not use the pomegranate for garnish but it would have added a little color.

  • 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.

• 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

  • sharon_olniyq on April 15, 2026

    This is my son’s favorite way to eat salmon, probably because the poaching effect reduces the fishy flavor.

• 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.

• 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

  • Coopskitchen on February 26, 2026

    The halibut was a little overdone. I think it might be better if the halibut was not put back in the oven in the second phase of this recipe. The accompanying sides though were delicious!

  • Dannausc on January 04, 2020

    Hearty and good.

• Prosciutto-wrapped zucchini bites with goat cheese and thyme

  • ksg518 on February 01, 2024

    This sounds like a great idea but my experience was a letdown. First, you really need a mandolin for this recipe. Gerard calls for thinly sliced zucchini but I don't think you'll get it thin enough to roll without a mandolin. Second, she mentions the bundles will ooze. That is an understatement. They ooze considerably and then the edges burn. Third, she calls for a pinch of salt on the zucchini and in the filling. With the prosciutto, this results in a very salty bite (and I like salt). If I try them again, I think I would let them sit in the fridge for a bit before baking in the hopes of cutting back on the oozing and I would not add salt.

  • Ezair92 on April 08, 2024

    The guests really loved these. But I would say they are a little labor intensive. I would make them again

• Everything bagel salad with white beans and pesto

  • kristin_6n526s on April 22, 2026

    I make this a LOT! Few changes, but nothing super significant. I buy the pesto from Costco. Mix that with some lemon juice to make the lemon pesto. To that I add the vinegar, EVOO, salt and red pepper flakes. Add the drained beans to that and let it sit. Mix with the arugula. Add parm and everything bagel seasoning. We rarely do the bagel croutons, although they’re nice. This salad is always a hit!

  • emily_4k034p on April 17, 2026

    surprisingly delicious? use pre made bagel chips for more crouton like feel

  • jen_psw6bm on March 31, 2026

    Very tasty and filling for a side. Can make this faster by having pesto on hand. Paired this salad with stuffed chicken and asparagus.

  • 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.

• 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.

  • anya_sf on July 31, 2025

    Delicious! Served on a bed of arugula and would do that again.

  • 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.

  • Bessp on July 12, 2024

    Absolutely smashing, served with a medium-rare strip steak. The dressing is zingy and rich, the fruit and tomatoes are bright and beautiful. Simple and delicious, I want to make it a hundred times.

• Autumn harvest salad

  • Ezair92 on October 30, 2023

    This is a great salad. I did use the persimmons and they were perfect. I also used prosciutto instead of bacon and cooked it with the pecans as was noted in her recipe in a magazine and I loved it

  • anya_sf on December 01, 2025

    Delicious salad. Made as written using persimmons as recommended. Leftovers held up well. Still, next time I would tweak as follows: half the pomegranate seeds, more blue cheese, use some of the bacon fat in the dressing (if not preparing ahead), less maple syrup + add a dash of cayenne to the pecans. If using apple, would only use 2.

• 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.

  • angrygreycat on August 15, 2023

    Not a fan of this. Felt the sesame oil was a bit overwhelming in the dressing and prefer the peppers fresh not cooked down. Probably will not make again

  • pomegranate on July 05, 2022

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

• Garden basil pepperoni pizza

  • kbrooks on April 01, 2026

    This is an outstanding pizza! I used Mark Bittman's pizza dough recipe (my go to) and some homemade pizza sauce from the freezer, but otherwise followed the recipe as written. The cherry tomatoes roasted on the top burst, literally, with flavor. And it's beautiful to look at.

• Harvest butternut squash and apple pizza

  • casey_mu301h on March 10, 2026

    Our crust didn’t turn out, this would’ve been a lot better with better crust.

• Three-cheese and nectarine white pizza with balsamic drizzle

  • anya_sf on July 31, 2025

    Unusual flavor combination, but we really liked it. I weighed the dough (1/3 recipe not 1/2 as stated) and there was only enough room for half the toppings. I ended up making 2 pizzas to use the full amount of toppings (fine since we wanted 2 pizzas anyway). Baked on parchment on a baking steel rather than on a baking sheet, the crust browned nicely and had good texture and flavor.

• Grown-up tomato-Parmesan pasta

  • Tinala523 on September 01, 2023

    Very tasty. Soupier than expected, and not exactly the taste of Spaghetti-o's, but good and easy!

  • 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.

• Pumpkin and sage lasagna with Fontina

  • patrick_ulzrij on March 03, 2026

    This tasted like fall. Ate outside in Charleston

  • 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).

  • angrygreycat on October 02, 2023

    This has potential but feel like it either needs more pepperoni OR leave off the pepperoni and fry some loose italian sausage and layer it in the lasagna. Will tweak and try again as I liked the flavor of the pumpkin and ricotta.

  • 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.

  • 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).

• Spaghetti squash Alfredo

  • 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.

  • 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.

• Spicy poblano tacos with fried sesame halloumi

  • ezwriternc on December 19, 2021

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

• Falafel bowl with avocado and lemon tahini

  • 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.

  • Melissa_427 on April 02, 2024

    I try to avoid frying at all costs, so I air fried these falafel (375° for 20 minutes, flip half way through) I think the falafel was a little dry, but that could be my choice to air fry, regardless, they were delicious (but definitely needed salt in the "dough". My quinoa was not impressive, but that was on me and my cooking method (the truth is, stovetop grains aren't as dependable as I'd like them). Overall, a great, light dinner that was also quite filling!

  • 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!

• Moroccan chickpea and carrot tagine

  • 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.

  • 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.

• Veggie-loaded pad see ew

  • 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.

  • ezwriternc on December 19, 2021

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

  • jenbeaubien on March 13, 2023

    It was ok good sidedish for the orange chicken.

• Curried Thai spring roll lettuce wraps

  • sophie_cxjkmz on March 01, 2026

    Great! Really easy to make and very fresh and healthy. Next time remember to spoon less filling into each lettuce leaf.

• Caesar broccoli with eggy fried toast

  • anya_sf on February 23, 2026

    Very tasty. Like Lsblackburn1, I don't care for raw broccoli, so I blanched it, and I simply toasted the bread and brushed it with olive oil rather than frying it.

  • 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).

• Saucy coconut and chickpea curry

  • anya_sf on February 16, 2024

    I used what I had on hand: yellow curry paste instead of red, frozen broccoli florets, no cilantro, plain Greek yogurt instead of goat cheese (which sounds weird here anyway). This was pretty good (with enough extra salt), but I would change the cooking directions if I made it again. Reducing the sauce for 10 minutes with the broccoli in the pan results in really overcooked broccoli. I'd reduce the sauce most of the way, then add the broccoli. And maybe not add the extra water.

  • emily_4k034p on April 17, 2026

    how did this have so much flavor and yet not enough at the same time?

• 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.

• Instant chicken gumbo

  • amy_ky231a on March 12, 2026

    I love all of her recipes.

  • Vioraven on March 28, 2024

    Faux gumbo and not that tasty at that. Very institution flavored and doesn't reminds me of actual gumbo. I added bay and a ham bone and cooked on stove for 2 hours to gets depth of flavor. Will say, making a roux in the instant pot is wonderful

  • 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.

• Breaded lemon chicken with burst cherry tomatoes

  • someryarns on July 11, 2022

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

  • Kristjudy on June 03, 2021

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

  • 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.

• Rosemary-peach bruschetta chicken

  • 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.

  • 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.

  • jen_psw6bm on April 15, 2026

    There’s alot that I would do differently with this recipe. Has good components but when boiled together, loses its luster. This would be much better if chicken was seared and cooked slowly by itself. Then making a shallot, rosemary, peach reduction for the top of the chicken. Then tossing the tomatoes, mozz balls, basil, and balsamic together to pair with the chicken…to make it that bruschetta take. And obviously adding the bacon last so it stays crispy.

• 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

• Coconut chicken tikka masala

  • 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.

  • 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.

  • Rachaelsb on February 25, 2021

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

  • 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.

  • Amycado on January 05, 2024

    Its always hit and miss with Half Baked Harvest, so this was a real surprise! Quicker and easier than the recipe I normally use for Tikka Masala, so it made for a good weeknight meal. Served with ATK's Indian-Style Basmati Rice recipe made it a winner. I was worried it would be overly coconut flavored, but it really wasn't. It definitely made too much curry paste, so that part felt like a waste.

  • graceanne_bq22ot on March 10, 2026

    This is one of my family's Brainless Crowdpleasers!

  • lisa_x487uc on April 28, 2026

    I liked the simplicity of this recipe and how it uses ingredients I readily have on hand. I wish the flavor could have been a little richer. I think some additional seasoning, a little heat and maybe some tomato (not only tomato paste) would make it better. I froze the excess curry paste to use another day. Overall, it’s a nice recipe for a weeknight, but I’d find something more flavorful for guests.

  • danalshep.62 on March 13, 2026

    Subbed dairy free sour cream, added lime juice

• Sage chicken with creamy potatoes

  • casey_mu301h on March 10, 2026

    Used 1 cup of wine and 1 cup of chicken broth. Also used 2% dairy lactose free milk instead of heavy cream and broth came out great. Served with bread.

  • nicole_gc1wcs on January 25, 2026

    This recipe is incredible, but her cook times are off. The potatoes take much longer to cook than the chicken. I usually cook the potatoes for a while then add the chicken back to it so that it’s not over done.

  • dc151 on September 18, 2024

    Too much wine called for and doesn’t boil off. I would adjust that but overall simple enough. Added shiitake mushrooms

  • kbrooks on January 24, 2026

    We loved this. Disagree that there was too much wine. The sauce is absolutely delicious! Like anya_sf ,I left the bacon fat in the pan instead of wiping it out before browning the chicken. Quick and easy. Definitely will repeat.

  • 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.

• 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.

• 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.

  • lorigenes on October 01, 2023

    Even with low sodium soy sauce, this tasted very salty, and the cooking time was way off. Not a do again recipe.

• 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 :)

• 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.

  • jenbeaubien on March 13, 2023

    Meatballs are awesome! Great easy recipe. Husband did not like the balsamic, will leave it out next time.

  • emily_4k034p on April 17, 2026

    the meatballs I used were RANCID af and put me off this forever

  • jen_psw6bm on March 27, 2026

    The meatballs were very tender and flavorful. Would of added a little sweetness to cut the acidity but still a keeper.

• 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.

  • lorigenes on October 01, 2023

    This was excellent with a few modifications. I dusted the beef with flour before browning in batches, which was time consuming in the multi-cooker. I used about 1 1/2 c. wine and a full can (about 2 cups) of beef broth. Substituted 3/4 t. dried thyme for the fresh sprigs.

  • CookingwithJoy on March 11, 2026

    Good but not amazing. Tastes better the next day.

  • lisa_x487uc on February 23, 2026

    This recipe was delicious. The saute function on the instantpot was taking too long with the bacon so I moved that and the browning of the beef to a pan on the stovetop. This would be a great meal for company. Since you can prep ahead and then throw it into the instantpot.

• Thai basil beef with peanut salsa

  • estanzler on August 26, 2024

    This was good. I did think it took a bit longer for the sauce to cook down than the recipe called for, but overall, it exceeded expectations.

  • averythingcooks on April 16, 2025

    I added rst'd broccoli florets to the beef mixture, used a mix of Genovese + Thai basil and opened a jar of pickled carrots from the canning cupboard. We sometimes find this style of dish to be too salty, so I used 1/2 the soy sauce & unsalted cashews. Ironically, we both thought it needed a little more salt (!) so next time, I'll go happy medium...1/2 the soy sauce & salted nuts. We enjoyed this simple dish over cauliflower rice in place of noodles.

  • jen_psw6bm on June 03, 2026

    Not the best flavor, but the peanut salsa was a good edition.

  • karen_qnl5ds on March 29, 2026

    We love this recipe. I cook the beef, then stir fry several cups of baby bok choy and stir it in to make a complete meal

  • amy_29ui5h on March 27, 2026

    Very good! I didn’t use the peppers and subbed for bell peppers to make it less spicy. Sauce was delicious!

  • 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.

• Baked coconut-curry meatballs

  • 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).

  • 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.

  • 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.

• Jalapeño garlic-butter shrimp

  • 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.

  • 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

• Extra-saucy coconut fish curry with pomegranate

  • ezwriternc on December 24, 2023

    Came out great but i added 2 tablespoons of brow sugar. I used lemon zest instead of lemongrass. I added spinach and peas. Very versatile and tasty.

  • 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.

  • 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.

• 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!

  • kbrooks on September 30, 2025

    Delicious sauce and a very nice way to prepare scallops. Super easy. Definite repeater!

• 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.

• Sesame-crusted salmon with honey-soy dressing

  • Bessp on August 28, 2024

    This was a great weeknight dinner recipe, and it reheated well the next day for lunch. I halved it for two people, it was just enough. I used sriracha for the chili sauce and measured with my heart, since we like things a bit spicy. I also used lime zest for the drizzle, since I already had limes. Will definitely make again.

  • anya_sf on April 26, 2026

    Like the other reviewers, I wasn't sure what "chili sauce" meant, but went with sambal oelek based on their comments. I accidentally added all the honey to the sauce - not sure how different that made it vs. drizzling honey separately. But it was still tasty. Next time I will skip the extra honey though. I really enjoyed salmon prepared this way.

  • 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.

• Mediterranean tuna and focaccia sandwich

  • amy_29ui5h on March 30, 2026

    Made some substitutions as I didn’t have all the ingredients but still delicious

• 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.

• Coconut carrot cake

  • aimee_9h5404 on February 28, 2026

    Carrot cake has been a family favorite over the years. This recipe did not disappoint. Worked well as cupcakes, and benefitted from the addition of coconut.

• Easiest cinnamon-apple tarts

  • virna_j5xzhi on January 26, 2026

    Very easy to make but as usual Tieghan’s measurements are off. You can only place one teaspoon of the cinnamon/ brown sugar mixture on each piece of puff pastry before placing the apples on them. However, the end product was delish and highly recommend the ice cream on top

• 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.

• 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

• Slice & bake snickerdoodles with eggnog frosting

  • 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!

  • 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.

  • 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.

• 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.

  • averythingcooks on January 19, 2024

    I thoroughly beat the cream cheese 1st and sifted the icing sugar & cocoa together so this did come together quite easily. I added an extra 1/2 tbsp of icing sugar right at the start and we both felt it was sweet enough. A 1/2 recipe made 3 servings (ie neither of us wanted more than our "1/3") and we did like it (it really is like a thinner chocolate cheesecake filling) BUT we both absolutely agree that Chrissy Teigen's simple mousse is better. In other words...pretty much ditto to what anya_sf said :)

• Chewy browned-butter chocolate chip cookies

  • 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.

  • taste24 on July 02, 2021

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

  • 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.

• Blackberry lavender buckle

  • corsentino on August 25, 2024

    I made this this morning, absolutely delicious! Might try adding source cream to batter next time for extra tang but the moisture content was on point. No lavender in the pantry and unable to source it locally. I did have the optional cardamon powder so I used that. Def make again!

  • mik_nkdorc on May 15, 2026

    Can omit lavender according to the notes. Still great!