Notes about Recipes in this book

• Scrambled eggs with cilantro + coconut chutney

  • Jviney on October 21, 2019

    I couldn’t decide if I liked this combination...it was definitely very interesting, and a unique way to make scrambled eggs more flavorful.

• Whole wheat + cumin flatbreads

  • puddlemere on October 06, 2018

    I thought these were quite good, especially for the relatively little effort required. The dough was extremely easy to work with and cooked up quickly.

  • Lepa on October 12, 2018

    These were easy to mix together and very good with lentil soup. Next time I'll make a double batch!

  • averythingcooks on March 12, 2023

    I came here needing flatbreads for dinner & with whole wheat flour to use up. I had to top up the WW flour with a little all purpose & drain regular yogurt to mimic Greek, and yet these are still lovely. Kneading the dough in the bowl was awkward so I just dumped it onto a floured surface. The dough was stickier than I expected after the rise but they puffed up beautifully in the pan and the resulting breads are light & soft. I skipped the cumin this time (based on my main) but I will certainly come back to these guys again.

• Garlic + anchovy butter toasts

  • Jviney on October 17, 2019

    Alexandra Stafford’s peasant bread was perfect for this - great appetizer and so delicious.

• Italian flag baked pasta

  • Lepa on October 13, 2018

    I love Turshen's vegetarian lasagna recipe in Simple Victories so I was excited to try this. I omitted the turkey to make it vegetarian. It was good. The spinach/cheese filling was especially delicious. I think my kids prefer the lasagna but I expect this will make it into regular rotation. It also makes excellent leftovers!

  • puddlemere on January 02, 2019

    I liked that this had the same flavors as lasagna but required less time/effort. Agree that it makes great leftovers!

  • averythingcooks on November 10, 2023

    Despite being a ricotta lover, I finally decided to give this a try. I replaced the creme fraiche with sour cream and was pleasantly surprised at how well this worked with both cheeses, spinach & basil mixed in. I did dress the sauce up a bit with a mix of beef & Italian sausage, chopped onion & a little red wine. I would not say that this replaces lasagna (which I love making & eating) but we both enjoyed it and I can see making it again for tasty & satisfying dinner.

  • mamacrumbcake on June 16, 2024

    Made the vegetarian version. I really like the spinach filling.

• Arugula salad with lemon, pine nuts + pecorino

  • Lepa on October 31, 2018

    This is not unusual or exciting but it is solid and delicious. There is probably too much dressing here, which can easily overwhelm arugula, so add a bit at a time instead of adding all of it.

  • Jviney on October 17, 2019

    This dish is a classic case of a basic salad doing a great job complementing a main. I was grateful for the make-ahead suggestion and while it’s a very simple dish, several guests said how good it was.

  • patioweather on December 26, 2020

    This is what I think the platonic ideal of a salad is.

  • Tinala523 on December 26, 2025

    Made this for Christmas alongside IT'S boeuf bourguignon. The lemon and spicy arugula were a really nice foil for the stew. Simple but oh, so good.

• Polenta + Nutella sandwich cookies

  • Jviney on October 17, 2019

    These are more than the sum of their parts. Quick and easy, and very yummy!

• Garlicky shrimp with tequila + lime

  • southerncooker on January 19, 2019

    I was planning on making the Italian version of this but forgot my lemon and didn't have tequila for the other version. I ended up using white wine for the tequila, parsley for the cilantro and using the lime and lime zest from the original recipe. I took her suggestion for turning this into a meal by serving it with black beans and rice. I used brown rice and also warmed a couple soft corn taco shell for hubby. We both though this was a delicious meal. Was hoping to make the kimchi shrimp pancakes with some leftover shrimp as suggested in the again section but we devoured the shrimp. Oh well maybe next time. I'll double the shrimp so we'll have leftovers.

  • Jviney on September 25, 2019

    Made exactly as written but with spot prawns. We loved this - there were none left. My sauce didn’t cook down well, so I removed the cooked prawns and boiled it down a bit. Excellent, great bang for your effort.

  • TrishaCP on April 02, 2020

    This was good- the lime and tequila flavors paired deliciously with the shrimp.

  • ginger2212 on September 05, 2021

    These were very good! Loved the flavors and super simple to make.

• Chicken + roasted tomato enchiladas

  • Jviney on September 25, 2019

    I liked this method and it was a good recipe. Nothing earth-shattering but quick and easy for enchiladas.

  • hbakke on February 22, 2021

    Easy to make and delicious. I accidently bought crushed tomatoes instead of whole tomatoes so putting them on the sheet pan was interesting. Even though the tomato roasting was messy, the sauce was good. The enchiladas are definitely a repeat for me.

  • ChelseaP on May 21, 2021

    Easy and delicious.

  • cheffreddie on June 09, 2021

    Extremely tasty! I usually add a can of black beans to the filling to bulk it up.

  • ginger2212 on September 05, 2021

    So simple and delicious!! I've made this a few times. My go to for delivery for friends who just had babies.

  • averythingcooks on April 23, 2024

    I came here for the pan roast prep idea & while not the best enchiladas I've made, we did like them. I needed to up the heat in the sauce and as we like variety in the filling, I used less chicken to add red onion, corn, black beans & tomatillo salsa. A 1/2 recipe gave us 7 generous enchiladas. One thing definitely worth repeating for multiple uses is the oven roasted chicken smeared with the garlic cumin paste.

  • pandasaurus on June 11, 2024

    I guess I'm alone in this, but I thought it was a bit of a faff to make and not worth it. They fell apart and turned into disintegrated mush. The extra trouble of frying the tortillas did little to prevent the sogginess. I did add a can of black beans (drained) to make it more substantial; not sure if that had something to do with it. Deconstructed enchiladas would've been fine had there been great flavor but it was just flat and one-note. I also doubled the sauce to freeze some for future repurposing as tomato soup, as suggested, and that ended up being kind of disappointing as well.

  • olympia_mhnhwe on March 13, 2026

    This chicken cooking technique is my new go-to. When I tried to make the enchiladas the tortillas I got completely disintegrated. Like that video of a raccoon putting cotton candy in water. Everything got dumped into a casserole dish with a little extra cheese and dinner was still delicious.

• Kale salad with pepita dressing

  • purrviciouz on November 19, 2019

    I doubled the recipe and added both 2 cups cooked quinoa, sliced avocado, and a little bit of baked chicken breast to get six full meals. Next time I would add some whole toasted pumpkin seeds to the salad as well for texture and increase the cumin.

• Toasted coconut cake

  • Jviney on September 25, 2019

    Very good. Recipe notes say this is a cross between pound cake and angel food cake, and it really is. Liked it a lot.

• Celebration chicken with sweet potatoes + dates

  • stockholm28 on November 20, 2019

    I made half a recipe using 4 chicken thighs. A couple issues: 1) My dates were starting to burn at 30 minutes so I picked them out and put the mixture back in. 2) The chicken was done at 40 minutes. An hour would have been too much. I liked this just fine, but it is really just roast chicken and roast sweet potatoes.

• Beet salad with poppy seed + chive dressing

  • Jviney on August 27, 2019

    I liked this! The dressing is strong, i could taste both the mustard and the apple cider vinegar but that sharpness contrasted nicely with the sweetness of the beets. The poppy seeds add a nice crunch.

  • ksg518 on December 01, 2024

    This is good. I roasted the beets instead of boiling them. I used mayonnaise instead of yogurt (which the recipe suggests as an alternative) and some scallions in lieu of the chives (also suggested in the recipe). Next time I think I would cut back on the mustard a bit in the dressing. With vacuum sealed beets from the store, this dish would take minutes to prepare.

• Applesauce cake with cream cheese + honey frosting

  • averythingcooks on April 16, 2021

    I actually cut this 9” single layer cake recipe in 1/2 for a 6” cake pan. Other than my “struggle” to nail down bake times when doing this, it was easy to scale down. The result is a lovely lightly spiced moist little cake. I did not make her icing this time as I had leftover cream cheese icing in the freezer waiting to be used. I’m very happy with the result!

  • ChelseaP on May 21, 2021

    Have made this more than once because it's so easy to throw together and tastes beautiful.

• Coronation chicken salad

  • stockholm28 on November 20, 2019

    This is from the ”Again” section and it is made with the leftover celebration chicken with sweet potatoes and dates. You basically make a curried chicken salad (leftover chicken, sweet potatoes, dates, mayo, curry powder, mango chutney, almonds, scallions, salt and pepper). This was good, but the only thing new (for me) was adding the mango chutney to the salad. The only time that I’d had coronation chicken salad was years ago at Pret in London; I guess I didn’t realize chutney was on the ingredient list.

• Roasted turkey breast + onions with mustard + sage

  • vglong29 on April 30, 2023

    The technique of adding water to the pan did help the meat not be dry. Any spice combination would work, just keep the dijon mustard to bring it all together.

• Radicchio + roasted squash salad

  • Lepa on November 23, 2018

    This was a nice addition to the Thanksgiving table- a welcome note of bitter and acid to balance the other flavors. While I am a huge radicchio fan, however, I can't see making this regularly.

  • sayeater on April 12, 2023

    I made this using the alternate suggestion of maple syrup instead of honey. Great combo of flavors and tasted great on the first day. Even my teen (who dubbed it Halloween salad because of the purple/orange colors) had 2 servings. I ate leftovers over the next couple days but it really doesn't hold up very well, so I advise to eat while fresh.

  • dosojosazules on December 26, 2025

    Omitted the squash because we already had a full dinner, and the dressing was great. Really tames the bitterness of the radicchio without dulling it

• Easy pumpkin + olive oil cake

  • Lepa on October 13, 2018

    This was easy and the kids ended up eating it but I was not impressed and do not plan on making it again.

• Spiced banana brown bread

  • hirsheys on October 06, 2018

    This wasn't my favorite. It was more brown bread than banana bread. It definitely needed a swipe of butter on it. (I wished I'd had cream cheese!) It is certainly fine, but not something I'll make again.

  • Lepa on October 12, 2018

    We didn't like this very much. I wanted it to be more like banana bread and it was therefore pretty unsatisfying. It was decent with cream cheese but I won't make it again.

  • puddlemere on December 09, 2018

    I actually liked this, but I had adjusted my expectations based on previous reviewers' comments. It turns out a bit like a spiced whole wheat bread with some subtle sweetness from the banana. Great warm and spread with butter.

  • Jviney on April 22, 2019

    Forgot the vanilla, but I like this recipe. It is excellent served with some cream cheese and strawberry jam...nice to have a banana bread recipe that is not overly sweet.

  • Frogcake on July 30, 2020

    I liked this bread a lot! You cannot make a healthier bread: high in fibre, low fat/calories, not too sweet, and a great way to use “ old “ bananas. Five star rated by my family!

  • patioweather on June 13, 2023

    This moist brown bread was an excellent breakfast with a little butter rubbed on top. We end up with a lot of overripe bananas, so it was nice having something slightly different than normal banana bread to throw into the rotation.

• Shredded cabbage salad with feta + herbs

  • Shelmar on September 29, 2019

    Very good but "serves 8 to 10" means 16 to 20.

  • Melissa_427 on November 25, 2021

    Incredibly delicious. I've subbed bagged cabbage mix with great success and less work for quick afternoon gatherings

  • averythingcooks on April 26, 2024

    With only green cabbage on hand, I topped this up with slivered radish & sweet red pepper + grated carrot. I scaled to roughly 1/4 & it was still tons for 2 people. My real issue was that for us, the fennel seed was a pretty overwhelming flavour but a spoonful of yogurt seemed to dull it a bit. We liked the fresh herbs (parsley, dill & chives) and the feta was a nice add-in.

• Banana bread French toast

  • Happykikkers on January 20, 2025

    I had some banana bread in the freezer and decided to try this. I think it’s good, but might fully depend on the flavour of your banana bread. I’m not sure if it would make ‘bad’ banana bread better.

• Chicken + black-eyed pea chili

  • averythingcooks on February 05, 2019

    This was a really nice chicken chili. I used 2 boneless breasts and subbed 1/2 & 1/2 black beans and corn for the black eyed peas. The "small victory" ( yes - I said it :) is learning to use pickled jalapeno brine at the end of any chili as the acid to brighten it up. I always learn something new when I read Turshen's books!

  • chawkins on January 03, 2021

    Made this for the new year, used 4 boneless thighs and half a cup of dry black-eyed peas that I cooked for 7 minutes in the IP. Did not add the pickled juice at the end because I used home canned tomatoes that had citric acid added to it already. Very good chili.

  • Apepin on January 18, 2021

    This was easy and delicious. I used chicken thighs and a few leftover chicken tenders. I added some chopped frozen poblanos.

  • ginger2212 on September 05, 2021

    Very simple - I think there are better chicken chili's out there (Barefoot Contessa for example) but this was a big hit in my house.

• Charred broccoli with capers + lemon

  • Lepa on October 13, 2018

    I liked the flavors here but this wasn't a big hit with my family, who don't love lemon or roasted broccoli as much as I do. The broccoli reduces quite a bit and three heads ended up filling a tiny bowl.

  • Astrid5555 on January 12, 2019

    I did not read the recipe properly before I started cooking and ended up adding the capers and lemon juice to the broccoli before roasting and not after. Nevertheless, this is makes a nice side dish (in our case for the ginger pork meatballs from Melissa Clark’s Dinner).

  • Jviney on June 04, 2019

    My five- and two-year-old sons were running around the kitchen while I prepped this and I blindly added the lemon juice called for. It was pretty acidic, my fault, should have started with less and tasted before just dumping it in.

  • CRStahly63 on February 18, 2026

    Now and again

• Raspberries with cocoa whipped cream

  • Lepa on October 13, 2018

    This is a delightful treat and whipping it up is so very quick and simple. Everyone in my family loved this.

  • ginger2212 on September 05, 2021

    I couldn't believe how delicious this was! Super simple and wonderful.

• Romaine + celery salad with buttermilk ranch dressing

  • Emily Hope on October 16, 2018

    We liked this: crunchy, fresh, and a good accompaniment to the braised chicken and noodles we were having. The combination of celery plus ranch made it seem very old school to me, took me right back to dinners at Grandma’s House!

  • averythingcooks on March 31, 2019

    Cooking for 2 means always looking for ways to "use things up" hopefully in lots of different ways - in this case it was a surplus of romaine and buttermilk. The simple mix of celery and romaine was crunchy and fresh tasting and the buttermilk ranch was a revelation. I am not a fan of bottled ranch (ANY brand) but I thought this homemade version was tangy and delicious. A definitive repeat.

  • Lepa on April 13, 2020

    I thought this was okay but I am still looking for a buttermilk dressing that I like better.

  • TrishaCP on February 21, 2022

    This is a great winter salad. I don’t like bottled ranch dressing either, but I did like this version of buttermilk dressing.

  • thefritschkitchen on January 18, 2026

    Quick and easy ranch, great when you need a fast side salad

  • ezwriternc on January 10, 2022

    Great and easy. I used garlic powder instead of fresh garlic. I would add a little more seasoning next time. and maybe a splash of hot sauce. Good easy buttermilk dressing recipe.

• Buttermilk ranch dressing

  • Emily Hope on October 16, 2018

    I’m not generally a fan of garlic powder, but as promised it did taste like ranch dressing, but fresher and more lively than from a bottle. Pretty strongly flavored on its own, but mellows when on a salad. Tastes better after it sits a bit—next time I might make a double batch to have on hand.

• Mustardy deviled eggs

  • Lepa on November 23, 2018

    These were good but probably won't replace my go-to recipe, from the Genius Recipes book. It is worth noting, however, that the directions for cooking the eggs did result in perfectly cooked eggs that were easy to peel. This task deters me from making deviled eggs more frequently so I plan to adopt it.

• Iceberg wedge salad with pickled shallots

  • NJChicaa on December 01, 2018

    We enjoyed this but thought the dressing needed some more salt.

  • averythingcooks on May 13, 2022

    The idea of using the quick pickling brine to make the dressing is a good one and we both really enjoyed this. The combo of the creamy, tangy dressing with the crunchy iceberg, salty blue cheese and the bite/sharpness of radishes & pickled shallots was delicious. I also included sliced celery. With some shallots/brine leftover, we are having this again tonight.

  • ginger2212 on October 30, 2021

    My husband loved it but I couldn't finish. It just didn't taste good to me. So many better blue cheese wedge salads out there.

• Confetti meatloaf

  • NJChicaa on December 01, 2018

    This is much better with ground turkey than with ground beef. It gets pasty with beef. A nice "different" meatloaf.

  • Jane on January 07, 2019

    This was quite time consuming with fine dicing the vegetables (for the confetti effect). But it did taste good and leftovers held up well. I served it with the suggested cauliflower mash.

  • TrishaCP on December 12, 2020

    We loved this meatloaf- very good flavors. Do use dark turkey meat if you can.

  • chawkins on October 09, 2024

    Quite nice, not dry even though I used 93% ground turkey.

• Creamy garlic mashed cauliflower

  • NJChicaa on December 01, 2018

    The half and half made it runny. It is completely unnecessary.

  • Jane on January 07, 2019

    This wasn't a success. It was far too liquid even though I drained the cauliflower very well and only added half the cream (following the previous note). The taste was OK but I prefer a mash I make using my stick blender and olive oil which is not as smooth but doesn't feel like a thick soup. I served it with the Confetti meatloaf.

  • infotrop on November 29, 2019

    I added just enough half-and-half to add creamy richness, but not so much that the puree became too runny...it was a winning Thanksgiving Day side, topped with a puddle of gravy.

  • TrishaCP on December 12, 2020

    I agree this wasn’t that great- even with the tip below of not adding too much liquid. The garlic flavor wasn’t pronounced like I was hoping it would be either. Will keep looking for a good cauliflower mash recipe.

• Super crunchy lime-y salad

  • NJChicaa on December 01, 2018

    Had to make with iceberg due to romaine recall. Leftovers were mush. Lesson learned--don't dress the salad all at once. Still, freshly made it was wonderful. I will make this again and again.

  • averythingcooks on June 16, 2021

    This is a really great little salad. After tasting the dressing (which, with the sambal, is really good as written:) I did add a squeeze of honey and that made it perfect for us. I used the romaine & carrots as called for but in place of cabbage, I added sliced celery and we skipped the cilantro. Thinly sliced red onion & toasted pine nuts finished it off. I can for sure see making this often.

  • cheffreddie on May 23, 2021

    I use this dressing almost every time I prep a side salad for a Mexican meal. Delicious and quick, and you can swap out any hot sauce for the sambal if you're out of it.

• Tortilla soup with the works

  • NJChicaa on December 03, 2018

    It is really pretty hot if you make it with the full can of chipotles as called for in the recipe. . . and I like heat. I can't eat it without sour cream. Next time I will use only half a can.

  • Emily Hope on January 30, 2019

    If I'd known tortilla soup was this easy to make I would have done it years ago! Essentially you simmer a whole chicken with aromatics, shred the meat, (optionally) rest overnight, fry tortilla strips, reheat and serve. I did change a couple of things: drastically cut back on the chipotles to 2 (from a whole can!) because I was serving to the spice-intolerant; if I was making for myself would probably up to 4-6, but not a whole can. After about an hour (soup cooks for 2-3 hours) I cut the meat off the breasts because I was worried it would be too dry -- would do this again. Although I was worried frying tortilla strips would be a giant pain, it wasn't terrible; that said, we had leftovers with commercial tortilla chips (because my children love the homemade ones so much they ate them all!) and it was fine. Also dropped chunks of avocado and fresh mozzarella in the soup, along with the other stuff (have had tortilla soup served this way at a great restaurant in Berkeley). Yum!

  • Sparkles75 on November 30, 2019

    I took note of others comments on the heat of the chilli and adjusted accordingly as I was serving to young kids. Wow wow wow. If this is an indicator of Julia Turshen's recipe game I am a fan. Time restrictioms meant I had to adjust slightly ( I threw everything into the instant pot for an hour and used chicken pieces, chipotle sauce and good quality bought tortilla chips) Shortcuts aside the flavour was just outstanding. I tested it for seasoning and found myself going back again and again it was that good. I can only imagine how amazing the recipe is if followed as written and I'm already planning to make this again next week. Thanks to previous reviewer I served with diced avocado, mozzarella, the tortilla chips and diced cherry tomatoes to add in to soup at the table and everyone loved that touch.

  • mzgourmand on November 17, 2020

    I'll be the dissident here - I thought the heat ws fairly mild, even with an almost full can of adobe chilis added. Except for the messy job of removing the chicken meat from the cooked, bone-in pieces - which of course added a marvelous unctuousness to the soup, this was a very easy recipe. Start it early or the day before though b/c Turshen recommends 3 hours for the initial cooking time. I thought this was a very tasty, healthy, easy meal to get together and the add-ons definitely amp-up the flavor. It didn't have quite the complexity of flavor of other tortilla soups that I have eaten, but then again am I going to make a full-on Diana Kennedy rendition of authentic Mexican tortilla soup (probably differing by region) for regular dinner rotation? That said, in future I would probably add some cumin and ground coriander to the original mix, and perhaps some Mexican oregano.

  • jimandtammyfaye on January 08, 2023

    This has been on repeat in my house for several years. I only use half a can of chipotles, but the family still complains of it being too hot (I disagree). Most of the time I use 4-6 bone-in thighs and 3-4 boneless breasts. I serve the soup like a local restaurant serves it, placing shredded chicken, diced tomatoes, diced avocados, cubed queso fresco, and chopped cilantro in the bottom of each bowl and pouring the piping hot tortilla broth over the ingredients. Makes for a wildly delicious bowl of soup. For my heat averse family member, I provide warmed chicken broth for her to dilute the tortilla broth to taste.

• Stir-fried roasted eggplant with pork

  • ksg518 on January 07, 2019

    We thought this was only OK. It was very bland. I added additional soy sauce and even hoisin sauce to add flavor. If I make it again, I'll add some water chestnuts or walnuts for crunch and some scallions plus perhaps a splash of balsamic vinegar. We also used turkey instead of pork which Turshen suggests as a substitute but this may be a case where the pork really is the only way to go. I love Raybun's picture though!

  • mpo on July 07, 2022

    Don’t skimp on the ginger-that’s where the flavor comes from. I added the greens from bock choy and made with ground chicken. We enjoyed this.

• Double-baked potatoes with horseradish + cheddar

  • southerncooker on January 07, 2019

    Son and I really enjoyed these but hubby didn't care for them. The horseradish really gave them a nice flavor.

  • stockholm28 on November 20, 2019

    I’ve never mixed in horseradish with baked potatoes and I don’t know why this never occurred to me. I liked this (what’s not to like ... potatoes, cheese, butter, sour cream). I cut the recipe in half with no issues.

  • averythingcooks on November 21, 2019

    This is my go-to stuffed baked potato....... I made Bobby Flay's horseradish version forever......& I kinda think it shouldn't have taken a recipe to get me to add cheddar & green onions etc but it did. Not sure why it took me so long to review this recipe but we had these with steaks tonight and they are always good.

• Sweet potato oven fries with comeback sauce

  • hirsheys on January 21, 2019

    I really enjoyed these fries - the method worked great (I made a half recipe) and they came out tasty. I did make one replacement - instead of 1/2 tsp paprika and 1/2 tsp cayenne (for a 1/2 recipe) I used 1 tsp of hot paprika. I'm sure I could have bumped the spice up a bit, but my cayenne is very spicy, so I was concerned about using too much. I did *not* like the comeback sauce, though - too heavy on the horseradish (maybe mine is just very strong?) and lemon. I made a simple batch of Russian dressing instead.

• Skillet cornbread with cheddar + scallions

  • averythingcooks on February 05, 2019

    This was a great skillet baked corn bread. As much as I love making Barefoot Contessa's version for a crowd, the husband thinks it is more like cake than "bread" - and maybe that's why it is so popular? This version is a much more sensible size for us and the sizzling hot skillet resulted in beautifully tender, flavourful bread with crisp edges. Next time I might try adding some corn kernels to the batter but as is, it was a great accompaniment to her chicken chili. And I just had a split wedge buttered and toasted under the broiler for breakfast - yum!

  • stockholm28 on November 20, 2019

    I didn’t particularly like this. I think I just like cornbread unadulterated. I thought the cheese and scallions detracted from the corn flavor that I love. I took it out at 25 minutes as suggested by Alex and it was nicely baked. I also used a 10 inch cast iron skillet (she calls for 8 inch) and the 10 inch worked fine.

  • Apepin on January 18, 2021

    This was tender and tasty. I added some corn kernels and used Cabot extra sharp cheddar that I diced instead of grated. I don't have an 8 inch pan so I used a 10 inch and it worked fine.

  • julie_o94mq6 on March 01, 2026

    Cook it regularly, good to go to friends with soup for a meal. Filling, browns beautifully, moist and delicious!

• Stuffed mushrooms with walnuts, garlic + parsley

  • Rradishes on March 31, 2019

    These were good, but not good enough for me to give up my usual stuffed mushrooms recipe (sautéed onions, mushrooms, celery, breadcrumbs, parmesan, spices).

  • julesamomof2 on December 23, 2021

    These were easy and nobody complained about them when I served them to friends, but I found them to be too nut-forward. I was looking for a vegetarian version of stuffed mushrooms as most of the recipes out there include sausage. Probably not a repeat for me.

  • mpo on December 12, 2021

    Finally I found a stuffed mushroom without the need to cook the stuffing part! Easy appetizer and very delicious bite.

• Simplest + best nachos

  • Jviney on May 01, 2019

    Good bang for your buck on these - super quick and easy appetizer. I used pepper jack and next time would add some chopped pickled jalapeños to the sauce.

• Pretzel chicken with mustard sauce

  • Jviney on June 04, 2019

    These were really good with the mustard sauce. Relatively quick, meat was juicy and the pretzels brought a nice crunch.

  • jaclynrandolph on January 08, 2023

    These were fine. I must not have crushed the pretzels right or used enough of the mayo to stick because they all pretty much fell off the chicken. Good flavors and quick though.

• Maple syrup old-fashioneds

  • Jviney on June 17, 2019

    Just make them

  • thefritschkitchen on November 29, 2024

    I have nothing else to add - Jviney is correct. Do it

• Grilled beef + zucchini meatballs with tahini dressing

  • Jviney on August 26, 2019

    These were good but I’m not sure they’ll go into the regular rotation. I baked them in the oven instead of grilling them, and that worked fine. Soom is my tahini of choice and with 1/2 cup boiling water, the sauce was way too watery and almost grainy. The meatballs had good depth of flavor, didn’t love the texture, probably simply personal preference.

• Pickled spring vegetables

  • Shelmar on September 08, 2019

    My version aleppo pepper flakes, whole allspice, whole coriander and celery seeds; hatch chiles, red okra, snap beans and zucchini. John thought it Quite good and easy if too hot for everyone else in house.

  • Shelmar on September 08, 2019

    "Mixed whole spices," Tushen "like[s]" a combination of the listed spices.

  • mdagl on June 05, 2022

    Used brine recipe for cucumber pickles. Turned out amazing. Spices: peppercorns, chile flakes, fennel seeds, cumin seeds, bay leaves, dill.

• Black Forest cake

  • Shelmar on September 08, 2019

    Good, easy, split the sugar between the separated eggs per instructions.

• Biryani-style fried rice

  • apattin on November 14, 2019

    A bit salty, but otherwise an easy way to use up leftover rice

• Crispy, cheesy potato cakes

  • stockholm28 on November 20, 2019

    This is from the ”It’s me again” section and it is the ”recipe” for the leftover double baked potatoes. Basically, you take the leftover double baked potato, mash it, dust in flour, and fry it. I used one of the leftover potato halves and it was a delicious breakfast.

• Striped bass with butter verde

  • Jviney on May 24, 2020

    Such a delicious main dish for this menu. Quick and easy to put together, the herb butter lets high-quality fish shine. Will definitely make again.

• Crushed potatoes + peas

  • Jviney on May 24, 2020

    This was fine and not complicated, but also not noteworthy; I would probably seek out another potato or pea dish if I made this menu again.

• Sautéed zucchini with green goddess dressing

  • Jviney on May 24, 2020

    Excellent. My favorite side for this book's all-green lunch. I'm not a huge zucchini fan but would absolutely make this again.

• Pistachio mandelbrot cookies

  • Jviney on May 24, 2020

    A good friend and I made this all-green lunch menu and this is the dessert suggested for it. Perhaps I'm simply not a mandelbrot fan, but such a great menu deserved a stronger finish, I think. They were aggressively fine.

  • selena__rhea on March 05, 2024

    I thought these were lovely. Light and airy even after toasting four minutes longer

• Cheesy spaghetti pie

  • Astrid5555 on June 26, 2020

    Great concept! Added some cherry tomatoes and heavy cream to the eggs and cheese, kids loved it. Will be my new go-to recipe for using leftover pasta!

• Sliced feta + cherry tomato salad

  • Nkrieda78 on September 21, 2020

    So great with garden tomatoes!!

  • averythingcooks on August 16, 2024

    This is a lovely salad to use up the "littles" pouring in from the garden. I made 1/2 for the 2 of us but next time I'll cut the vinaigrette to 1/3. I crushed reds into the dressing (such a nice touch) & used yellows for the actual salad. I skipped the "fancy" layering this time and broke the feta into chunks, added sliced red onion & used basil in place of mint. Lastly, classic torn croutons from SFAH were perfect for soaking up the lovely juices & still holding some crunch. This will be made again for just us & for guests.

• Healthy, happy wife cake

  • Jane on May 18, 2023

    A friend requested this for her birthday cake. I was rather worried it would be dry but in fact it was really good. The ganache topping and fruit on top adds moisture too. One warning on the ganache - my sour cream was thick so the ganache was very thick, not glossy and hard to spread - use a runny sour cream if you can.

• Lamb burgers with grilled red onions

  • TrishaCP on December 02, 2020

    Made these the other day when we had an odd burst of unseasonably warm weather. They were easy and tasty. The dill sauce is particularly good- I used Greek yogurt instead of mayonnaise.

• Crispy scallion + sesame pancakes

  • chawkins on September 27, 2025

    These were pretty good. I like the addition of sesame seeds.

  • ginger2212 on September 05, 2021

    I definitely made these too thick? But! They were so delicious and fun to make. I made the whole menu and felt super proud of myself for making these.

• Chorizo + potato taco filling

  • averythingcooks on July 31, 2025

    This is a simple but tasty taco filling...as it always, fresh chorizo does a lot of work here. I scaled this to roughly 1/3 to make 2 hard shell tacos and have lots leftover for a nice lunch bowl. I wouldn't say it's the best taco filling I've ever made but it is good :)

  • Melissa_427 on May 07, 2021

    Such a quick, simple and tasty combination

  • jimandtammyfaye on August 01, 2021

    Excellent. Sometimes recipes made with chorizo end up tasting too rich and too spicy for me to enjoy more than a couple bites; however, in this recipe, the proportion of potatoes and chorizo is very well balanced. Served alongside Kale and Mushroom Tacos, Lime Crema, and Charred Scallion Salsa.

  • cheffreddie on June 09, 2021

    One of my go-to taco recipes - insanely delicious. I just use Premio brand chorizo that is easy to find in the grocery stores near my home. Tastes just like the chorizo and potato tacos I used to buy from Tortilleria Mexicana Los Hermanos in Bushwick, Brooklyn (check them out if you're ever in the area!)

• Charred tomatillo + scallion salsa

  • mjes on August 30, 2021

    A very nice salsa recipe that is easy to make. I agree the recipe is heavy-handed with the salt. Use common sense.

  • jimandtammyfaye on August 01, 2021

    I really love this recipe, especially when it's still from the oven warm. Decrease salt by half and taste to add more salt if necessary. Used as a topping for tacos or a dip for tortilla chips. Easy to make ahead, but always bring to room temp (or warmer) before serving.

• Yogurt cake with fig preserves

  • Cathyschuh on March 27, 2021

    Easy one bowl cake. Next time I am going to make it in a loaf pan because toasted with just a schmear of butter is fabulous.

• Baby bok choy with sesame sauce

  • ginger2212 on September 05, 2021

    I do not like bok choy but I made this. The sesame sauce makes this so delicious! I felt like the dish was a little too watery but otherwise the flavors were lovely.

• Kale + mushroom taco filling

  • jimandtammyfaye on August 01, 2021

    Served alongside potato chorizo tacos, lime crema, and scallion salsa. This was not a favorite.

  • mdagl on May 04, 2022

    This recipe was fast and simple to put together. Had kale and mushrooms on hand from CSA delivery. The cumin seeds give it tons of flavor. I loved it and would absolutely make it again. Spouse wasn’t as much of a fan. Served with flour tortillas and lime crema.

• Doug's fish salad

  • Happykikkers on October 24, 2024

    This was a nice and incredibly easy way to transform leftover fish. I used the leftovers from our blackened fish tacos.

• Simplest pulled pork with vinegar slaw

  • GinaRhodes on July 13, 2025

    Accomplished the goal of ease, but not the tastiest option available

• Lime + hot sauce crema

  • jimandtammyfaye on August 01, 2021

    Excellent creamy sauce for all types of Mexican food. Could also be used as a creamy salad dressing.

• Banana bread milkshakes

  • Happykikkers on October 25, 2024

    Yum! It’s true; this does taste like a banana bread! Made with Alpro barista coconut milk.

• Cold rice noodle + bok choy salad

  • GinaRhodes on June 26, 2025

    The noodles completely fell apart despite being cooked according to package instructions, but that might have been an ingredient flaw. It was fine. I had to use regular bok choy and none of it blew my mind. The leftovers were eaten but I wouldn't bother making it again.

• Everyday Annie by Annie

  The book is organized seasonally, something I always appreciate because it helps guide my browsing and planning. Within each season, Julia shares five menus with all the recipes to pull it off.

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• Eat the Love by Irvin Lin

  ...accessible solid recipes that not only will feed you for that meal but will also feed you for the next meal, with side bars that talk about how to repurpose leftovers into whole new dishes.

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• Kitchn

  ...collection of recipes and menus that invite you to rethink your leftovers...guides the reader through recipes while sharing personal stories and encouragement along the way.

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• Eat Your Books by Jenny Hartin

  Julia Turshen's Now & Again reimagines leftovers and will inspire you to gather those you love around the table.

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• Kitchn

  The book is organized into seasonal, stress-free, affordable menus, each with accompanying suggestions on how to prep the meal ahead of time and repurpose any extra food.

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• Kitchn

  ...features "endless ideas for reinventing leftovers." Gather around the table to enjoy an inspiring menu that might remind you of something you've tried before — but better.

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• Kitchn

  ...for the thrifty-minded home cook who loves to entertain. With this book in your arsenal, you will never feel at a loss about what to do with leftovers ever again.

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• Food52

  ...will include a slew of Turshen’s favorite recipes, from holiday menus to weeknight go-tos, as well as her smart ideas for giving those meals a second life.

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