• MKBGeorgi on June 04, 2022

  I make the tortillas from this book regularly now (I am now officially a tortilla snob) and while the first try or two was less than ideal, now that I have gotten a bit of practice in, I can start to finish a batch in less than an hour including the 30 minute wait time. I highly recommend a cast iron skillet for these.

• TTTLauren on May 13, 2022

  I did not get too much from this cookbook. I did like the Mojo Pork recipe especially the marinade / dipping sauce. And the gribiche sauce. There is a lot of oil frying in the book, and that's not my thing, although I tried the katsu and the cod recipes they worked out ok. I think the recipes are great but maybe a little on the basic side. And making everything from scratch is the theme of the book, like condiments and bread, which is good if you have them time.

Notes about Recipes in this book

• Dill pickles

  • lbjohnson08 on April 26, 2025

    This is actually on page 20

• Garlic-herb butter

  • averythingcooks on March 27, 2023

    I made this to use for a bunch of broiled garlic buns and it is lovely. I love the use of both herbs here but I couldn't really see why not to use salted butter. The next time I need this, I plan to use his homemade butter. I'm really happy to now have a cylinder of this stashed in my freezer.

• Hot sauce

  • dprostrollo on January 04, 2026

    Made with fiery tongues chillis 2025

• All-purpose barbecue sauce

  • averythingcooks on August 22, 2022

    This delivers on its promise....an all purpose BBQ sauce for the fridge that is not too tangy and can be easily "heated up" to match your palate (I used a hot smoked paprika, ground calabrain chilies in place of cayenne and a little chipotle chili powder). I will find lots of uses for this jar.

• Mayonnaise

  • eazyurk on January 29, 2026

    My mayo was way too lemony and very thin. I needed to add a lot of oil to thicken it. I think my lemons where too big

• Ranch dressing

  • averythingcooks on January 25, 2022

    This dressing was very tasty even though he says it is actually better after 24 hours. Maybe that's why I felt it just needed a bit more punch last night so I used an idea from Julia Turshen and added garlic powder along with the fresh garlic called for. I also used homemade yogurt in place of crème fraîche. This is full of fresh herbs and I would make it again for sure.

  • TTTLauren on May 14, 2022

    Love the Ranch recipe. I have made it now 5 or 6 times and its in my fridge almost always now. However, I use a variation of the dressing from his ‘wings but better’ youtube video, which i think is better than this recipe book. The youtube recipe leaves out the dijon mustard and adds onion powder and lemon. Also, i usually use sour cream instead of the creme fraiche, which is $6 or more at my grocery.

• Basic sourdough bread

  • amcandelmo on January 17, 2022

    This was my first attempt at a sourdough. I found the levain to be really dry and didn't activate in the 5 hours specified, so I ended up just using a different starter I happened to have a lot of. It turned out pretty well but a little chewy. good for a first try!

• Multipurpose buns

  • averythingcooks on December 14, 2021

    I have never made bread using the tangzhong method (the dough includes a cooked flour, water & milk paste); I went ahead with it and produced a beautiful pan of sky high soft dinner rolls (1 of 3 baking options). With milk, eggs & butter, these buns have a lovely rich flavour. According to the King Arthur Baking website, this method is designed to keep the rolls fresh & soft for an extended period - great when you bake for 2. Just a note that this recipe is actually titled "My famous multipurpose dough" in my book. I will make these again for sure.

  • kaylasa1012 on January 11, 2026

    Very reliable. It's slightly sweet, springy, and is an easy beginner's bread.

  • dmdmdmmm on February 18, 2026

    Made these for the chicken sandwich recipe and it was hella good!

• Dinner rolls

  • averythingcooks on December 14, 2021

    This recipe gives the instructions to shape & bake his multipurpose dough (on pg 60) into a pan of 9 pull apart dinner rolls. They are lovely! To make 9 buns, I made my dough balls roughly 105 g each . But I will say that I felt like I brushed on a ton of the garlic butter mix but still had lots left over.

  • dprostrollo on January 04, 2026

    Peter’s favorite

  • TinkerTaylor on March 27, 2026

    Very soft and fluffy - delicious! It was quite cold in the house so put the bowl in the oven with the light on to proof it - worked wonderfully! I only heated about a tablespoon of butter to brush on at the end and it was plenty!

• Grocery store white bread

  • DDPGirl001 on July 01, 2023

    This is perfect and easy. Will be my sandwich bread going forward!

  • averythingcooks on May 27, 2024

    I agree with the other commenter - this is a lovely loaf of white bread. I will say that I think my dough hook continues to struggle with incorporating the softened butter into doughs like this (can I be the only one??) but ultimately, this is a repeat loaf for sure!

  • kaylasa1012 on January 11, 2026

    This is a popular recipe in my household. It is incredibly foolproof, fast to come together with time to spare, and it does taste like it should from a store!

• Fresh pasta

  • averythingcooks on March 13, 2025

    This dough came together easily using 00 flour but (as he warned) I did need a little extra water. I also appreciate that it can be refridgerated for several hours (with a minimum of 1 hour). I wish that I had gone thinner than #4 on my pasta machine & I also should have done what I normally do which is to separate all the cut noodles & drape them over hangers until I was ready to cook. Regardless, pasta is always fun to make & these noodles certainly elevated an already delicious sauce.

• Potato gnocchi

  • shelbstirr on January 18, 2025

    This is the first gnocchi recipe I’ve been successful with, every other seems to say “you’ll know when it feels right” but how do you know if you haven’t made it before? Following these directions as is works. I made a double batch in an effort to use up some potatoes but it makes a LOT of gnocchi, would only make single batches in the future.

• Buttermilk biscuits

  • averythingcooks on August 14, 2024

    Between very clear instructions re: patting into rectangles & repeated letter folding etc + a sky high rise, these are great biscuits. I will admit that when faced with the final rectangle, I chose to cut 8 "squarish" biscuits with a knife rather than using a round cutter/rerolling etc. I will make these again for sure.

• Flour tortillas

  • dprostrollo on May 05, 2025

    Using the weight measurements these were very wet and I ended up adding 2 4-finger pinches of extra flour to get it to a workable dough. Tasted good, but I’ve made better.

• Browned butter cornbread

  • imaluckyducky on May 05, 2023

    5 stars - honestly the best sweet cornbread I've ever made. Cooks up with a moist, bouncy crumb in 20 minutes in a 12 inch skillet (recipe calls for 10 inch). Will make this again!

  • kkmatti on November 02, 2023

    Excellent cornbread recipe. I've made this recipe twice now. Here's what I've adjusted: The first time I used fresh thyme & sage, which took over the subtle corn flavors in the bread. I left the herbs out completely the second time and didn't miss them. The first time I used Bob's stone-ground cornmeal the resulting cornbread seemed a little rough. The second time I put the cornmeal in the blender to create a finer grain to the cornbread and this made a big improvement to the results.

  • Sstanto1 on August 29, 2025

    So easy and wonderful. I followed the suggestion to put the cornmeal in a blender to make it finer and it was the perfect texture. I used the herbs the first time around but this weekend I’m going to leave out the herbs and add a little jalapeño instead to go with chili. It is my new go-to cornbread.

  • dbuhler on January 29, 2026

    Based on other reviews, I omitted the herbs. My family liked this cornbread, but I found it too tangy in flavor. I loved the texture, but next time I would cut the buttermilk with some whole milk. I baked mine in a 9" pan and it was perfect at 20 minutes.

• Cinnamon toast

  • doug_j1bmba on April 20, 2026

    Yep. Whipped butter is a must too.

• Congee

  • Pandan on May 04, 2026

    Just used the measurements for making congee in my rice cooker. A tiny bit too much liquid for my taste but was better the next day.

• Hokkaido milk bread cinnamon rolls

  • meghan_xz505q on May 26, 2026

    Easy to follow, clear instructions, and a perfect result.

• French toast

  • booksandchow on December 25, 2025

    Great spices. Good texture. Kids begging for more.

  • kaylasa1012 on January 11, 2026

    Very simple, easy to make and freezes well!

• Ricotta pancakes

  • kaylasa1012 on January 11, 2026

    Fantastic! The pancakes have the perfect softness and the lemon isn't overbearing. This is a favorite!

• Beer-battered fish

  • kaylasa1012 on January 11, 2026

    Very good - crisp and still juicy inside! The sauce gribiche was fine but these go well as fish tacos with a nice salsa and other accompaniments.

  • linnea_86pfwb on February 17, 2026

    For the fish tacos

• Parmesan & nut crusted salmon

  • Pandan on November 16, 2024

    Easy and fast to prepare. Tastes quite nice but not that good that I will definitely make it again.

  • pamacea on January 12, 2025

    I thought this was absolutely fantastic. Something one could make for company and impress.

  • kaylasa1012 on January 11, 2026

    One of our favorite recipes. It's classy and goes well with pretty much any side dish.

  • eazyurk on January 29, 2026

    Great recipe! Taste was amazing

• The perfect steak

  • Pandan on November 16, 2024

    I usually make steaks in my electric grill. This time I made two calf t bone steaks with this classic technique. Turned out great!

• Mojo-braised pulled pork

  • averythingcooks on April 19, 2022

    I had a 1.5 lb chunk of boneless shoulder to use & so scaled the marinade back and adjusted the braise time. I topped up with broth more than once & added a cover in the last 45 minutes. Early prep = time to chill the braising liquid & remove a lot of fat before stirring it back in (and it was easy to reheat for dinner). Served as wraps with a corn/pepper mix and sriracha sour cream with spicy rice & beans on the side, this was a great dinner.

  • TTTLauren on May 13, 2022

    Enjoyed this. I made tacos with the shredded meat. The marinade / dipping sauce was the best part. I used the sauce like a salsa on the tacos. I was tempted to cover the pot during the braise, and I think I would next time for better results. Not sure why it's an uncovered braise.

  • meginyeg on November 21, 2022

    I didn't like this. We have had other mojo pork recipes that had much better flavour. Won't make again.

  • kaylasa1012 on January 11, 2026

    This is a flavor bomb and freezes incredibly well!

  • cara_619kku on January 23, 2026

    Really enjoyed this recipe. Good on sandwiches, tacos, quesadillas, bowls, etc. Reminder that this marinade needs to be made the night before!

• Chicken Parmesan

  • averythingcooks on May 08, 2024

    I cut this to 1/2 with 2 small breasts that I pounded thin - no need to butterfly. Using the air fryer for the chicken resulted in juicy meat & lovely, crunchy crumbs. He gives some choices for the sauce so I used Fresnos, thick cut bacon, Calabrian chili powder & finished it with pesto. Chives seemed like an odd garnish, so I used fresh basil. No need for pasta here & I appreciate that the amt of sauce was pretty much spot on to what we needed. With a salad on the side, we both agree that this is a repeat & T also suggested preparing 1 breast to split for 2 crispy, cheesy, saucy chicken sandwiches.

• Chicken katsu

  • kaylasa1012 on January 11, 2026

    I enjoyed everything in this recipe. Don't miss out on the sauce, the cabbage and we'd make rice as a mandatory side.

• Mom's chicken fried steak

  • kaylasa1012 on January 11, 2026

    Great flavor all around, very easy to make.

• Mom's pot roast

  • Pandan on November 23, 2024

    I am not that experienced in making roasts. This was an easy method. Not much prep work and it worked out perfectly even with a one pound roast. I approximately halved the ingredients and had it in the oven for about 15 minutes less. Would do again this way!

• Chicken nuggets

  • pamacea on November 30, 2025

    Very good. I used plain yogurt instead of buttermilk because it’s what it had, and added some large breadcrumbs to the dredge.

• Carbonara

  • jack_m9ysh2 on February 06, 2026

    Literally perfect.

• Better than Popeyes chicken sandwich

  • dmdmdmmm on February 18, 2026

    Made everything from scratchhhh. Its hella good!! That sauce is great!!!

• Tuna melt Allison's heart

  • vegabond2016 on November 11, 2023

    This is one of my most used recipes for a quick and delicious lunch, with some modifications. I make it on a panini press instead of in a pan. I use less dill pickle than is called for - adding a whole dill pickle to one can of tuna is way too much. I use sourdough bread and muenster cheese. I often leave out the celery entirely. Using tuna packed in oil (vs. tuna packed in water) really does make a difference in flavor.

• Steak sandwiches

  • averythingcooks on January 25, 2022

    We really enjoyed these sandwiches next to a green salad. The softened/sorta charred sweet onions were a great addition and we also liked the spread (with the optional horseradish - extra hot jarred in place of fresh). I had a nice striploin & some good ciabatta buns to use and I subbed provolone for the Gruyère. I would make this one again.

  • kaylasa1012 on January 11, 2026

    Do not cut around the ingredient list - we've done it before and it turned out average. When done right and down to a tea, this is a fabulous sandwich.

• Fried Brussels sprouts

  • morebreadplease on October 08, 2024

    This is an incredible recipe. Basically an orange chicken turned Brussels. I air-fried the Brussels at 350F for 12-14min in batches.

  • kkmatti on January 04, 2025

    This recipe was good, but only with adjustments. I think this recipe wasn't tested in a home kitchen, but is a restaurant recipe that was broken down to a smaller amount. Adjustment #1: Only fry these for 2-3 minutes. The 7 minutes stated in the book will turn brussels sprouts to charcoal. Adjustment #2: The sauce is very sweet and best used sparingly and a spoonful or two for a lb of sprouts is plenty. This recipe makes far too much sauce. Next time I would make about 1/4 of the sauce recipe for 2 lbs of brussels sprouts (a double batch).

  • kaylasa1012 on January 11, 2026

    The sauce is mandatory, it is divine on the brussel sprouts.

• Broccolini with toasted peanuts & chili oil

  • pamacea on December 24, 2024

    WOW. So delicious. Disclaimer: I used broccoli because broccolini is $$$; I used lemon because limes are $$; I used walnut because I was out of peanuts; I used a chili crunch oil recipe from the internet. STILL this was so delicious. Mr Weissman knows his stuff. I also think this would be great with Brussels sprouts.

• Esquites

  • averythingcooks on August 12, 2024

    We really enjoyed this flavourful pan of corn. His spicy mayo (elsewhere in the book) is great here and I used both pickled onions & pickled mixed peppers. Diced Fresnos replaced the serranos (which I will use next time). I do sometimes see Manchego cheese locally (just not recently) and so I used feta and this is definitely worth a repeating.

• The greatest Caesar salad of your life

  • pamacea on December 20, 2025

    Dressing sounds complicated, but really isn't. Will be my go-to Caesar salad dressing!

• French onion soup

  • pamacea on December 08, 2024

    Truly divine!

• Chicken tortilla soup

  • simone_lu3llo on April 21, 2026

    Enjoyed this variation of a chunky tortilla soup / chicken chili. I cooked the chicken breasts for 5 mins per side in the same pot, then added with all other ingredients to finish cooking in the soup. Took the chicken out at 30 mins to check for doneness. Husband recommended leaving jalapeño seeds for extra spice.

• Shoyu ramen

  • john_prym0u on April 12, 2026

    Came out great. I used fried pork belly as the meat, but the stock came out great.

• Tomato soup

  • juliaiscooking on October 23, 2025

    Been making this every year and has been part of our chilly season meal rotation. My 2 year old ate 2 bowls of it. Really good with grilled cheese on the side.

• Peanut butter cookies

  • fedemara91 on May 04, 2024

    Looks like the recipe calls for 12 cookies but I actually made 14 with the amount listed in the book, and they're BIG. Anyway they taste great

• The ultimate chocolate chip cookie

  • elk2145 on August 12, 2024

    Liked it a lot.

• Banana hot fudge sundae

  • CAMcooks on November 14, 2025

    This is an amazing dark chocolate fudge sauce. So good. Make sure you use dark chocolate. I also used Barry Cocoa Brut cocoa powder.

• Watermelon gazpacho

  • kaylasa1012 on January 11, 2026

    The flavors did not mesh well at all, not a fan of this recipe.

• Tiramisu

  • katrina_jhypqm on March 17, 2026

    Used pre-made lady fingers. Subbed strong coffee for espresso powder. First tiramisu I ever made