I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes by Ali Slagle

Search this book for Recipes »
    • Categories: Egg dishes; Main course; Suppers; Vegetarian
    • Ingredients: leeks; lemons; crusty bread; heavy cream; eggs; Parmesan cheese
    • Categories: Egg dishes; Main course; Suppers; Vegetarian
    • Ingredients: lemons; crusty bread; heavy cream; eggs; Parmesan cheese; hearty greens
    • Categories: Egg dishes; Main course; Suppers; Vegetarian
    • Ingredients: lemons; crusty bread; heavy cream; eggs; Parmesan cheese; ricotta cheese; leeks
    • Categories: Egg dishes; Main course; Suppers; Vegetarian
    • Ingredients: lemons; crusty bread; heavy cream; eggs; Parmesan cheese; leeks; spoonable dairy of your choice
    • Categories: Egg dishes; Main course; Suppers; Yemeni; Jewish; Vegetarian
    • Ingredients: dates; eggs; harissa; pita chips; lemons
    • Categories: Egg dishes; Main course; Suppers; Cooking for 1 or 2; Vegetarian
    • Ingredients: eggs; gochujang; toasted sesame seeds; toasted sesame oil; baby bok choy; limes
    • Categories: Egg dishes; Sandwiches & burgers; Main course; Suppers; Cooking for 1 or 2; Mexican
    • Ingredients: sharp cheddar cheese; ham; green hot sauce; eggs; flour tortillas
    • Accompaniments: Guacamole
  • show
    • Categories: Egg dishes; Main course; Suppers; Italian; Vegetarian
    • Ingredients: add-ins of your choice; eggs; flavoring of your choice; toppings of your choice
    • Categories: Egg dishes; Main course; Suppers; Italian
    • Ingredients: thick-cut bacon; scallions; chiles; eggs; low-sodium soy sauce; toasted sesame oil
    • Categories: Egg dishes; Main course; Suppers; Italian; Vegetarian
    • Ingredients: thyme; whole milk ricotta cheese; Parmesan cheese; eggs; panko breadcrumbs; lemons
    • Categories: Egg dishes; Curry; Main course; Suppers; Vegetarian
    • Ingredients: long-grain rice; fresh ginger; neutral oil of your choice; green curry paste; canned coconut milk; eggs; baby spinach; limes
    • Categories: How to...; Egg dishes; Vegetarian
    • Ingredients: eggs
    • Categories: Egg dishes; Salads; Main course; Suppers; American; Italian
    • Ingredients: eggs; red onions; dried oregano; pickled peppers; cured Italian meat of your choice
    • Categories: Salads; Main course; Suppers; Cooking ahead; American; Vegetarian
    • Ingredients: potatoes; capers; lemons; Parmesan cheese; vegetables of your choice; eggs
    • Categories: Main course; Suppers; American; Vegetarian
    • Ingredients: potatoes; capers; lemons; Parmesan cheese; vegetables of your choice; eggs
    • Categories: Dressings & marinades; American; Vegetarian
    • Ingredients: capers; lemons; Parmesan cheese
    • Categories: Salads; Main course; Vegetarian
    • Ingredients: capers; lemons; Parmesan cheese; eggs
    • Categories: Egg dishes; Sandwiches & burgers; Suppers; Main course; Vegetarian
    • Ingredients: eggs; beets; Greek yogurt; ground coriander; limes; chiles; flatbread; soft herbs of your choice
    • Categories: Egg dishes; Stews & one-pot meals; Main course; Suppers; Mediterranean; Vegetarian
    • Ingredients: bell peppers; garlic; red onions; tomato paste; red pepper flakes; smoked paprika; canned tomato puree; eggs; lemons
  • show
    • Categories: Egg dishes; Sandwiches & burgers; Main course; Suppers; Vegetarian
    • Ingredients: burger buns; ketchup; eggs; hot sauce
    • Categories: Dressings & marinades; Egg dishes; Main course; Suppers; Vegetarian
    • Ingredients: scallions; asparagus; eggs; Greek yogurt; smoked paprika
    • Categories: Egg dishes; Main course; Suppers; Vegetarian
    • Ingredients: mushrooms; garlic; sourdough bread; parsley; eggs
    • Categories: Egg dishes; Main course; Suppers; Vegetarian
    • Ingredients: mushrooms; garlic; sourdough bread; parsley; eggs; ground turmeric; ground cayenne pepper

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Chicken with so much garlic

    • Cheri on August 22, 2022

      Wow! This was fabulous. Prepare as written, but next time I will simply brush bread with pan juices before toasting and pour out the remaining fat, otherwise bread is a bit soggy, delicious but soggy.

  • Pork sausage burgers

    • Cheri on June 10, 2022

      We really like this. English Muffins (in the toaster oven -they need to be fairly crunchy). Needed 2 slices of cheese per, as it sort of dissolves into the broccoli rabe.

  • Oregano lamb pita

    • Cheri on June 10, 2022

      This is delicious ! Comes together quickly. Don’t skip the lemon zest/goat cheese. Wouldn’t change a thing

  • Hot & sour fish soup

    • Laura on July 31, 2022

      Made this for lunch today and we liked it. Made it with cod and halibut. It fit the description of ‘Low-effort, High-reward, or shortcut: Quick and Easy. The one thing I did not like about the recipe was that it called for a 28-oz can of whole tomatoes which I found rather awkward to smash. Next time I would just use the same amount of diced tomatoes. Also, In a note from Ali, she suggests several vegetables she thinks would be a good addition, among which are mushrooms. I liked that idea so I bought some oyster mushrooms for that purpose and then, of course, forgot to add them. Sigh.

  • Creamed other veg

    • SheilaS on September 19, 2022

      I made this with leftover creamed greens and it was a great way to use them in a different way.

  • Gochujang shrimp & shishitos

    • SheilaS on September 19, 2022

      I thought this was a great, quick, flavorful noodle dish. Based on the previous suggestions, I turned the peppers to get some char on both sides. I removed the shrimp at that point because they were already done. I used regular Chinese noodles because it's what I had on hand. I'll make this again.

    • kari500 on November 14, 2022

      I was so excited about this one, but somehow it was blah. The sauce was fantastic, but there just wasn’t enough of it, so it had a bite but not much flavor.

    • bernalgirl on September 14, 2022

      Overall this was a hit, and very easy. I really wanted to make this with Korean glass noodles but that is not my family’s preference so I used udon noodles instead, and added some yellow Italian peppers cut in large dice to go with the shishito peppers. My broiler has hot spots, next time instead of turning the pan I’ll toss the ingredients with tongs to distribute the ingredients and allow the shishitos to blister on both sides.

    • snoozermoose on October 12, 2022

      I followed the recipe exactly except I might have been a bit heavyhanded when measuring the gochujang (was pretty spicy as a result). We thought this was just okay. I'm not sure if the glass noodles were the best fit for this recipe. The edamame also felt out of place. The shrimp were the best part but I would've preferred them on their own.

  • Merguez with sweet potatoes & dates

    • SheilaS on October 09, 2022

      I've made similar dishes but very much enjoyed this one with the charred lemon, sweet dates and herby sauce. The recipe says no need to flip but I think it's a good idea. I steamed the dates to make sure they were soft but it might be a good idea to add them half way through so they don't get too dry.

  • Pork & beans alla gricia

    • SheilaS on September 26, 2022

      I used Rancho Gordo Royal Corona beans and diced country ham as the porky part, cooked it until fairly thick and labeled it over toasted ciabatta bread for a very flavorful and peppery version of "beans on toast." Will be making this again.

    • bernalgirl on September 21, 2022

      An absolutely delicious bowl of beans! The taste of comfort… I used fresh shell beans cooked with garlic, chile flakes, and rosemary, and would typically use dried heirloom beans, but I can see where this would dramatically improve canned beans, plus it’s so quick! Great with toast for breakfast or a light dinner.

    • Lepa on September 15, 2022

      This is super simple and easy but a satisfying meal if you have little time/energy. We made it with bacon and a mix of canned white beans that we had in the pantry.

  • Turmeric shrimp with citrus & avocado

    • SheilaS on September 21, 2022

      I was in a salad mood so I served this on a bed of arugula. Used a regular seedless cuke instead of the mini or Persian specified. Love the contrasting textures and flavors of these ingredients. For something so easy, it's a very pretty dish. I can see why it was chosen for the cover.

  • One-pan chicken piccata & orzo

    • SheilaS on September 19, 2022

      I made the shrimp version of this, added sugar snap peas and red bell pepper and enjoyed a quick, flavorful meal. The orzo that I have weighed only ~ 5.5 oz per cup so it wasn't enough for 4 people. I recommend weighing out the amount of orzo you need.

    • MollyB on August 08, 2022

      This was great! Pretty quick and easy. I added some mixed greens at the end to make it a (more or less) complete meal, without added dishes. We made this when we were just back from several days of camping, and wanted something fast and healthy that wouldn't require a trip to the store, and this fit the bill perfectly!

    • hirsheys on September 11, 2022

      Very tasty and quite simple. I used 1 hefty chicken breast and it didn’t impact the recipe negatively at all (would do so again). (I think a full pound of chicken would be too much meat to orzo, honestly). Also added a couple handfuls of baby spinach like the others. I thought it was a tad liquidy for my taste at the start, but the soupiness kind of grew on me. An easy keeper, all in all.

    • pistachiopeas on November 11, 2022

      Very good comfort food, though I'd triple the herbs.

    • lauren424 on June 21, 2022

      I liked this a lot. Pretty easy, minimal ingredients. I added spinach for a little extra health. I would make this again.

    • snoozermoose on October 12, 2022

      We absolutely loved this!! The end result was on the soupier side but it came together more as it cooled. I used the suggested addition of white wine. Fast and easy weeknight dish.

  • Cauliflower mash with smoked trout

    • SheilaS on October 17, 2022

      Another surprisingly delicious and easy meal. I used Trader Joe's tinned smoked trout and served it on top of the mash rather than stirring it in but either way works. I added some diced salt-preserved lemon and a squeeze of fresh lemon over the top. My mash was quite liquid and needed a few minutes of cooking to get to the right texture but it worked well as I used baby kale as the green and I think it benefited from a bit of cooking. I planned to add cheese to the leftover mash and serve it as a side but I'm going to repeat this as is.

  • Harissa-creamed cauliflower

    • SheilaS on October 19, 2022

      This is full of flavor and couldn't be easier. It did take longer than suggested for the cauliflower to be tender. Maybe I should have chopped it finer, but no matter, it came out fine. I added a few kalamata olives and sprinkled a little parsley and feta over the top.

    • pattyatbryce on September 11, 2022

      Excellent change of pace. Super easy to make as well.

  • Fresh corn polenta with lime butter

    • SheilaS on September 19, 2022

      Loved this. Added the crispy fried egg per the recipe. The lime butter makes the dish and I recommend adding some chili as well. I cooked the polenta in the Instant Pot, pot-in-pot method but with the ingredients specified and it worked perfectly. I used Chili-Lime Cashews from Trader Joes instead of the pumpkin seeds and the chili flavor melted out into the lime butter perfectly.

    • Apollonia on June 11, 2022

      The polenta method on this is fantastic- definitely a new go-to. As far as the rest, my corn wasn't the best (obviously not the recipe's fault), so it didn't knock anyone's socks off, and it definitely needed a lot more lime and salt than called for. But it was easy and tasted good even with mediocre corn, so we'll be trying it again later in the season with hopefully some better produce.

  • Corn & spicy sausage orecchiette

    • SheilaS on September 19, 2022

      I thought this was excellent. Loved the contrast between spicy sausage and sweet corn. It needed a hit of acid so I threw in some halved grape tomatoes which worked perfectly.

    • Lepa on June 30, 2022

      This is really satisfying. I used sausage that was not spicy so the kids could eat it. Otherwise I followed the recipe but added a bit of parmesan at the end.

    • pattyatbryce on September 11, 2022

      Very good and extremely easy. I agree that a touch of parm takes it from good to great.

    • snoozermoose on September 10, 2022

      This is absolutely delicious! The combo of sweet corn (and there is a lot of corn in this!) and spicy savory sausage is addictive. My husband proclaimed this his new favorite pasta.

  • Sloppy Lennys

    • SheilaS on September 19, 2022

      Excellent, flavorful lentil dish. I used a mix of pickled peppers, some were a bit sweet so I omitted the sugar. I'd happily eat this with rice and steamed veg as an alternate to having on a bun.

    • patioweather on September 27, 2022

      I preferred the Cool Beans version but my partner preferred the pickle elements of this recipe.

    • ldyndiuk on October 05, 2022

      I cooked these for longer than directed and they were still soupy, but I was hungry and out of patience. I'd maybe try just adding less water next time. They were pretty tasty!

  • Big beans with breadcrumbs

    • SheilaS on September 19, 2022

      Made this with Rancho Gordo Royal Corona beans and though it was a perfect meal. The panko didn't stick to my beans in the way the book photo appears but they were still crispy on the outside, creamy on the inside with a buttery crunch from the panko. Slightly bitter greens and yogurt seasoned with salted lemon complemented the beans perfectly.

    • hbakke on September 22, 2022

      I used Rancho Gordo Royal Corona beans (pressured cooked for 75 minutes with dried oregano, minced garlic, and bay leaf), baby arugula, and crème fraîche for the spoonable dairy. We both really enjoyed the lemon crème fraîche sauce combined with the crispy beans. I would make this again.

  • French onion white bean bake

    • SheilaS on September 24, 2022

      This was really delicious. I used Rancho Gordo Royal Corona beans and caramelized onions that I had stashed in the freezer so this came together very quickly. I used sherry vinegar instead of the red wine vinegar because I love it with caramelized onion.

    • snoozermoose on October 16, 2022

      Very tasty spin on baked beans. The most time-consuming part is caramelizing the onions, but after that, I was pleasantly surprised by how quickly this came together. I'd make this again.

  • Harissa chickpeas with feta

    • SheilaS on October 09, 2022

      I really enjoyed this. Had it with lots of fresh veggies and some crusty bread.

    • kari500 on November 04, 2022

      Delicious and easy. Like The others here we had it with a salad with a sharp dressing and crusty rolls.

    • Apollonia on September 10, 2022

      Great quick dinner dish. We enjoyed this so much, and it was super easy. Next time I might add a little acid to the dish, but it worked well served against a nice, sharp lettuce salad.

  • Green eggs & ham quesadilla

    • SheilaS on September 19, 2022

      I've made this twice. First time, the green sauce I used was too salty and 2 oz sharp cheddar is too much for me. Second time, I made a tomatillo and jalapeño salsa to use as the green sauce and cut the cheese down to an ounce. Much better. Served with guacamole, sour cream and beans.

    • Melissa_427 on November 23, 2022

      Loved this disk so much and will make quesadillas in this manner as often as possible. I was a little nervous that my misshapen egg "round" would negatively affect the whole dish, but every quesadilla was a triumph of flavor!

  • Godmother's egg salad

    • SheilaS on September 24, 2022

      I've had the Godmother sandwich and was intrigued by the idea of turning it into an egg salad. I don't generally like onions in egg salad but this recipe gives them a quick soak in red wine vinegar so figured I'd try it but it turns out, I still don't like onions in egg salad. I did like the meaty bits so I added some boiled potatoes to make it into Godmother's potato salad instead!

  • Egg sliders

    • SheilaS on September 19, 2022

      The variations in this recipe are a lot of fun to play with. I've made three so far. Griddled Red Onions + Chili Crisp - I grilled the red onion and while it was still warm, tossed it with an ample amount of chili crisp. Served with a chili crisp-rice vinegar-mayo and arugula. The mixture of grilled onion and chili crisp is an excellent one that I'd use on any sort of burger or even a grilled cheese sandwich. Chorizo Patty + Kale - I mixed up a seasoned mayo with sweet smoked paprika, cumin, coriander, garlic and lemon juice, sautéed some baby kale with garlic to go with the chorizo patty. Very stubstantial. Sauerkraut + Bacon + Mustard - I diced and crisped some country ham instead of bacon. Very good combo.

  • Eggs with smoky scallion oil

    • SheilaS on September 24, 2022

      This made for a nice, sunny breakfast. Not asparagus season so I subbed sliced portobello mushroom. Not a fan of cold yogurt with warm eggs so I followed a suggestion from Nigella to warm the yogurt to body temp was very happy with the result.

  • Garlic bread egg in a hole with mushrooms

    • SheilaS on September 19, 2022

      The twist of using garlic butter on the bread is a great twist that, along with the mushrooms makes this more than the breakfast staple.

    • mlbatt on June 21, 2022

      Savory and easy . I made this for my husband’s breakfast, using my homemade sourdough bread put it over the top, a favorite!

    • gamulholland on May 30, 2022

      We used TJ’s ciabatta and cremini mushrooms, and this is definitely a hit and is going on the rotation. My husband and oldest son loved it. Easy and incredibly flavorful.

    • Melissa_427 on October 18, 2022

      I used a gojuchang butter I had on hand in place of the garlic butter and it was such a great dish! Definitely a keeper and I'm looking forward to trying it with garlic butter next!

  • Marinated beans with crunchy vegetables

    • SheilaS on September 26, 2022

      The combination of creamy, marinated beans and crunchy vegetables is excellent. I marinated the Rancho Gordo Royal Corona beans overnight and would recommend giving them a good length of time to marinate if possible.

  • Pan con tomate plus white beans

    • SheilaS on September 24, 2022

      I used Rancho Gordo Royal Corona beans and added diced Fresno chile, basil, feta and a few kalamata olives. Very enjoyable light meal with a glass of red wine.

    • averythingcooks on June 16, 2022

      I made this with 1 tomato (eyeballing everything else and using only a little oil) to spoon onto a toasted bun that the 2 of us split. I had cooked great northern beans in the freezer, I added a finely chopped clove of garlic (instead of rubbing the toast with a split clove) and I included her suggestions of feta & basil. It was nice little side for our dinner.

    • snoozermoose on October 12, 2022

      This was just okay, and I used ripe tomatoes from our CSA during peak tomato season. Wouldn't make again.

  • Turmeric black pepper tempeh

    • MelMM on November 03, 2022

      This is a really great tempeh recipe. Simple, yet the flavors pop.

    • luluinphilly on June 07, 2022

      Easy, flexible recipe with vietnamese adjacent flavors. The coconut oil really made the dish interesting, so would not substitute this.

    • ldyndiuk on June 08, 2022

      I loved this! I’m a big fan of tempeh and this recipe did not disappoint. I might double the tempeh and sauce next time so there are more leftovers; the rice already makes a lot. Easy and delicious!

    • snoozermoose on October 29, 2022

      I used tofu instead of tempeh, and didn't make the rice (I had some leftover rice to finish). This was easy and quick, perfect for a weeknight. The glaze is sweeter than I normally like but the brightness of the rice vinegar and turmeric was lovely and balanced it out nicely. It does indeed taste like sunshine!

  • Salumi butter rigatoni

    • kari500 on November 15, 2022

      I found some turkey salami at Trader Joe’s and figured I’d give this a try. I thought it was great, and so easy. No parsley. Just tossed the garlic and lemon zest in while stirring everything together. Served fennel salad on the side, and it was a great match and delicious meal on a chilly evening.

    • MollyB on July 05, 2022

      Very tasty, relatively simple dish. The crispy salumi bits were delicious. It took a while to get the sauce to come together with the pasta water and butter (so don't overcook your pasta before you add it to the pan with the butter). I ended up using most of the reserved water.

    • bernalgirl on September 17, 2022

      I needed something quick with ingredients I had on hand, and this filled the bill perfectly using cheese tortellini in place of rigatoni. I had a small onion that I sautéed on low with chile flakes while I prepped the other ingredients, removed to a bowl, then added salami in small dice to the pan and brought up the heat to allow it to render a bit. From there I followed the recipe, other than reducing the butter to 4 T. I also blanched broccoli cut into small pieces before cooking the pasta, and charred it in the pan in which I’d cooked the salami. The adults combined this with the pasta while the Little ate it on the side.

    • hirsheys on November 05, 2022

      I used a spicy calabrese salami and followed the recipe, except that I stirred the parsley etc in - felt simpler. All in all, this turned out great, though it was a touch salty - next time I will use less or no salt in the pasta water if I use a salty salami. But I definitely think there will be a next time - this was dead easy and so much bang for the buck. Took me all of 20 minutes to put together, even after a long day of work!

    • pistachiopeas on September 09, 2022

      Bigger than the sum of its parts. Delicious and fast, though a vegetable would make it a complete meal.

  • Chickpeas, yogurt & za'atar nuts

    • kari500 on November 09, 2022

      I used walnuts, and dill & cilantro. Felt like the dill is necessary. Very tasty, and easy. I think sliced celery would be a nice addition. No way it serves 4.

  • Cumin beans with tomatillo

    • kari500 on November 07, 2022

      I loved this. No way it would serve 4, two of us polished it off. I cut the tomatillos into bite size pieces and loved how juicy and tangy they were. Used lots of sour cream. Served with full size chips for each person to dip into their own plate.

    • dgiles on May 18, 2022

      I didn't do this in layers. I let the beans cool, then tossed everything together. The combination of black beans and raw tomatillo is great.

  • Couscous & lentil Greek salad

    • Apollonia on June 13, 2022

      We liked this one a lot. The lentil/Israeli couscous combo was so filling, and the basil gave it a nice lift. We'll make again.

    • Lepa on April 23, 2022

      This is really tasty and a snap to throw together. It makes a large bowl of salad that is filling and bright tasting!

  • Smoky white beans & cauliflower

    • Emily Hope on July 22, 2022

      Really delicious vegetarian dinner! Pretty fast to put together (though took longer to roast than specified in the June on two sheet pans). Used some leftover Mayocobas. I was feeling a little extra and made aioli with the immersion blender using some garlic from the garden. Definitely added to the experience although I'm sure making it with mayo is also great. We wanted some more veg but I was too lazy to make a separate salad, so I added some halved cherry tomatoes to the herb salad. Would definitely do that again. Served w/some sea wolf bread (probably not strictly necessary.)

    • pistachiopeas on November 11, 2022

      Loved this! The mayo really elevates it.

    • cdglamontagne on June 27, 2022

      Great recipe and classic Ali Slagle, way more delicious than you'd expect given the ingredient list. I've never roasted with tomato paste but it worked! Agree with the other reviewer that the garlic aioli is a must, though I used a store bought one. Nice with arugula salad and avocado.

    • elena1049 on May 22, 2022

      This is GREAT! Don’t pass on the aioli!

  • Harissa eggs with pita & dates

    • Emily Hope on June 07, 2022

      The adults in the family loved this (though the kids wouldn't touch it) -- good combo of savory and sweet. Super easy to put together. I reduced the harissa to 1 tablespoon and added some ny shuk matbutcha to make up some of the difference. Served with the Ottolenghi roast cherry tomatoes with yogurt -- a good match. Will repeat.

    • hirsheys on August 29, 2022

      I made an approximation of this - used Italian bomba paste that was open, rather than opening harissa. Very tasty combo and the sautéed dates were intoxicating. Only addition I’d make in the future is to dollop on a little yogurt or sour cream.

    • rmardel on September 27, 2022

      This worked very well for me as a simple scrambled egg dish with the harissa stirred into the eggs and the dates, which I sauteed with shallots, scattered over the top. I would have like to try it as written, and if I ever find gluten-free pita chips, I might.

    • Melissa_427 on November 23, 2022

      I can't find pita chips often, but have naan on hand, so opted for a scramble of harissa eggs and dates with naan on the side. Ate a few like tacos and loved it! My dates were a little old, so I let them plump in some hot water first. This whole dish was so unexpected, I'd never think to add dates to scrambled eggs but now, I feel like this might be on repeat!

  • Ricotta frittata with lemon crumbs

    • MollyB on August 28, 2022

      This was so good! I could almost have eaten the whole thing by myself. The technique of cooking the frittata covered over low heat produces a wonderfully tender final result. Don't skip the breadcrumbs! They add some nice texture and punch of flavor.

    • Melissa_427 on November 23, 2022

      I ended up not having the ricotta I thought I had on hand, so I substituted a goat cheese and a little sour cream - so delicious and tender. And the breadcrumbs really do add a great contrast and flavor punch.

  • Oven quesadillas

    • MollyB on October 20, 2022

      Great technique for anytime you're making more than one quesadilla. Agreed that you should not skip the salt sprinkled on at the end! I've tried both the bean/cheddar and mozzarella/corn/jalapeno variations and really liked them both.

    • pistachiopeas on August 23, 2022

      A very fast weeknight meal. I did a mix of leftover rotisserie chicken + cheddar. Make sure to have other parts of dinner ready before putting these in oven.

    • Jviney on August 11, 2022

      Not a bad idea, I admit, and pretty helpful for a busy weeknight. Don’t skip the salt sprinkle after cooking.

    • skvalentine on April 20, 2022

      My family loved these! So much easier than frying them on the stovetop. We added veggies and leftover rice to the filling, and served with sour cream and salsa. So quick, easy and filling. These will definitely be a part of our dinner rotation!

    • snoozermoose on October 29, 2022

      This was just what I needed on a day where I had to work late and was too exhausted to cook. I added some cumin, paprika, and sauce from a can of chiles en adobo, with great results. It was easy enough for a kid to make, yet really satisfying. This will be a great back pocket dish to have!

  • Kimchi rice & runny eggs

    • MollyB on September 23, 2022

      This a was a great dish for a weeknight when I didn't have much time or a very well-stocked fridge. Since we happened to have a half-jar of kimchi and eggs, this was a perfect! Don't be timid with the heat at the rice-browning stage - I had the heat a little too low and I didn't get very browned rice.

  • Sausage & gnocchi

    • MollyB on November 23, 2022

      Pretty good but I'd adjust the recipe considerably if I make it again. The pickled pepper dressing (we used peperoncini) was a little too acidic and spicy for us - I would have enjoyed it a lot more with just a couple of peppers. I also felt there was a bit too much sausage for the amount of gnocchi - a half-pound would be more to my taste. Finally, the recipe should have specified a non-stick pan! The gnocchi seriously stuck to my stainless steel pan.

    • Melissa_427 on September 07, 2022

      I had a package of German sausage on hand so swapped the pickled peppers and arugula for a big handful of sauerkraut with grainy mustard as the sauce. The gnocchi method was also a good skill to add to the repertoire.

    • Karen0598 on July 06, 2022

      Excellent. This recipe includes a great way to cook Gnocchi. This time I replaced the pickled pepper dressing with the sour cream and dill sauce. I added some lemon juice to the sauce along with the dill. All of the sauce variations look great but this recipe would also be good without a dressing, all it would need a salt and pepper.

  • Sesame chicken meatballs

    • MollyB on August 30, 2022

      Tasty and fairly easy, it made a nice weeknight meal. I'd make it again if I had the ingredients on hand, but I wouldn't go out of my way to make it again. It would be good with ground pork in place of the chicken.

    • Rachaelsb on November 15, 2022

      This was a “meh” for me although my husband really liked. Meatballs not as flavorful as thought (maybe cos I used ground turkey instead of chicken???). Sesame dressing good though. Would also add more veggies.

    • theBlackbird on October 01, 2022

      This came together very quickly, was good and filling. I would use the variations for boneless chicken thighs and noodles.

    • ellwell on July 19, 2022

      My husband cooked this for dinner tonight for a group and everyone loved it. It has a slight Asian flavor profile. It is easy to make if you have all the ingredients and quick to get to the table for a simple dinner.

  • Bacon jalapeño smashburgers

    • MollyB on August 05, 2022

      Very good and easy. I was overly cautious with the jalapenos and wish I had used more! Their heat was tempered by cooking much more than I expected. I think the burgers would also be really good with ground pork.

    • bernalgirl on September 15, 2022

      This recipe knocked it out of the park! Four family members loved these burgers and dinner was on the table in 30 minutes! I have a 12” cast steel pan and was able to do four burgers in one batch, which helped. The flavors outstanding and while I doubted the onions would cook in so short a time, they were very good. Served on pretzel buns with TJs oven fries and a cucumber-tomato salad. This is going on repeat.

    • Lnbrittain on August 05, 2022

      Really fantastic flavors.

    • snoozermoose on October 17, 2022

      We enjoyed these quite a bit, especially served with air fryer French fries. I thought the onions and jalapeno was a lot when I first added it to the burgers, but it ended up cooking down to just the right amount. Not too sharp or raw at all. Don't skimp on the seasoning. We do prefer ground beef to ground chicken for burgers, so will be trying it again with that.

  • All the time chicken thighs

    • bernalgirl on September 22, 2022

      Ditto Jviney: Meh. Boneless, skinless chicken thighs are a staple quick and easy weeknight dinner here. These were underwhelming in flavor, even my Little said so, and the roasting instructions yielded pallid pieces that needed a run under the broiler. I marinated the chicken for a few hours, then tossed cauliflower florets in the remaining marinade with a little more pepper and salt. I also made a quick garlicky yogurt sauce while everything cooked, which made for an easy tray bake dinner with a little more interest.

    • Jviney on August 11, 2022

      Meh. I roasted them, probably should grill them next time.

    • skvalentine on April 27, 2022

      This was fast, easy and delicious! Doesn't get better than that on a weeknight. Served with sautéed peppers and zucchini, and stuffed in a pita.

  • Green rice with singed feta

    • bernalgirl on September 20, 2022

      I love this take on green rice. I used chard in place of spinach, which I’m sure affected the texture but that’s what I had on hand, and cilantro in place of dill based on family preference. The singed feta is absolutely fantastic with the rice, and the radish salad adds a nice counterpoint, although my teen thought it needed a hit of sweetness to round out the inherent bitterness of the radish.

    • coryelizabeth on May 03, 2022

      This was an easy, comforting, and flavorful weeknight dinner. My feta scorched a little under the broiler, but that was user error. Don't skip the lemony radishes on top! They add a wonderfully crunchy, pickle-y element to the whole affair.

  • Crispy grains with kielbasa & cabbage

    • bernalgirl on September 14, 2022

      I really wanted to like this but it was just ok to my palate and my family said they’d like it better with potatoes as a hash. I prepped the farro and suggested lentils in the morning, and diced the cabbage and sausage at lunchtime so I only needed to combine the ingredients and broil at dinner. It cooked as directed and the horseradish cream really makes it, but it didn’t have the ease-to-wow ratio to make again. I am enjoying the leftovers for lunch however, and all in all it feels virtuous if that’s what you’re going for.

    • snoozermoose on October 29, 2022

      I agree with bernalgirl that this is just okay. It tastes like farro with kielbasa and cabbage, nothing more, nothing less. The horseradish sour cream is a nice touch but ultimately didn't make this rather boring dish more interesting.

  • Red curry pork with little leaves

    • bernalgirl on September 23, 2022

      I made the ground pork variation and let it marinate for an hour, finishing it with a full tablespoon of fish sauce and a generous squeeze of lime. It was a huge hit with my family.

  • Gochujang gravy

    • hirsheys on September 03, 2022

      This was fine on the first day and much better on the second. Definitely important to skim the fat - otherwise the mouthfeel would have been all grease. Still, quite solid and pretty much a pantry meal for me, so a definite win.

    • averythingcooks on September 08, 2022

      We really enjoyed this served over some smashed red skinned potatoes with a green salad on the side. I did remove a lot of the fat from the browning beef early which I prefer to skimming off the finished dish. It has great flavour as written but because I'm in full garden veg mode right now, I did add a handful of various diced mild peppers early and then some halved grape tomatoes near the end. I cut it in 1/2 for 2 of us and there was not a speck leftover.....and we both voted "repeat" almost immediately.

    • Melissa_427 on June 13, 2022

      Absolutely delicious. Came together quick and was devoured quick.

  • Chile shrimp pasta

    • hirsheys on September 15, 2022

      Easy and solid dish. Slicing garlic was annoying - would just crush next time. First bite was a bit startling, but it grew on me. Definitely add spinach or some other green to break up the creaminess.

  • Good sauce of so-so tomatoes

    • rmardel on September 19, 2022

      Easy, mostly hands-off sauce. I used a couple of so-so store bought tomatoes with one of my last good garden tomatoes. Tossing everything in the blender yields a decadently luscious and flavorful sauce.

    • averythingcooks on September 23, 2022

      I used a mix of garden tomatoes (grape, cherry, cocktail sized, plum & slicer - some REALLY ripe + some not so much + some oddly shaped) and the result is a very tasty and versatile sauce. After roasting, I ran them through the food mill which quickly took care of the skins etc and gave me the consistency I wanted. I finished it by stirring in pesto...some of it was used to great effect for stuffed peppers and the rest went to the freezer. A great choice for clearing a lot of tomatoes off my counter.

    • Melissa_427 on June 22, 2022

      I made this sauce and then promptly threw a little into a blender and created a morning shakshuka, so lovely and a truly great use of "so-so" tomatoes.

  • Flatbreads with beet yogurt & jammy eggs

    • rmardel on September 27, 2022

      The beet yogurt is good. I used grated raw beets and the flavor improved immensely if allowed to sit in the refrigerator overnight, where the flavors and textures melded. Perhaps my yogurt was thinner than the author's, I did not add much of the lime juice, only the zest, or the mixture would have been too thin. I also did not stir in the jammy eggs, but served them cut in eights, still warm, on a bed of the beet yogurt. Delicious. If the yogurt and beets are combined the night before, this makes a fast and satisfying breakfast.

  • Coconut curry with swirled eggs

    • rmardel on October 06, 2022

      This was fabulous and simple. if you keep a basic blend of curry paste and coconut milk on hand, this can be whipped up very quickly and supplemented with various bits from the fridge or pantry. We liked it best on the soupy side.

    • Melissa_427 on September 07, 2022

      Loved this dish so much! Had this for a breakfast and was so pleased to have such a flavorful start to the day!

  • Crispy potato, egg & cheese tacos

    • rmardel on September 27, 2022

      I made this, using grated beet rather than potato, and it was quite delicious. The earthy fruitiness of the beet played well with the cheddar and the egg.

    • Melissa_427 on November 23, 2022

      Have made these a couple times now and absolutely love how quickly they come together and how satisfying they are - a great meal anytime of day.

  • Tortellini with mortadella & peas

    • rmardel on September 27, 2022

      This was a hit at a family dinner. Three generations enjoyed it. I had the mortadella cut thickly, almost the size of a pea, and I think this worked very well. I also used more peas than called for in the interest of finishing up a bag of frozen peas. Don't skimp on the pistachios or the lemon.

    • anya_sf on October 13, 2022

      My pistachios weren't roasted, so maybe didn't end up as crispy as they should have, but they were still tasty. I didn't think everything would fit in my nonstick skillet, so I used a flat-bottomed nonstick wok, which allowed me to stir in 8 oz baby spinach at the end. Great method for cooking tortellini and I can see doing other variations. One of the quickest, easiest, and tastiest dinners I've made.

    • Jviney on August 29, 2022

      This was a hit for a week night dinner - the crispy pistachios were delicious, don’t skip them. Loved it.

  • Shrimp boil with Cholula butter

    • pistachiopeas on November 18, 2022

      I liked this but not enough to make again.

  • Skirt steak with corn & feta

    • pistachiopeas on August 23, 2022

      Easy and very delicious meal. Served to a large group and we had plenty of leftovers. Weeknight friendly too.

    • averythingcooks on June 09, 2022

      Because we had a beautiful striploin from a local butcher to share, we opted to keep the meat simple but I did make this salad to serve along side. I charred my corn 1st (personal preference) and the combo of the smoky, garlicky, limey mayo with the feta, corn & chopped romaine was lovely. I did add some diced stragglers from the crisper (red onion, red pepper & green onion) and I would make this salad again for sure.

  • Ginger-scallion soba & shrimp

    • pistachiopeas on November 11, 2022

      I used udon instead of soba. Loved this!

    • hbakke on August 23, 2022

      Nice dinner recipe. Thinly slicing all the snow peas was a bit time consuming and tedious. We both liked this, but probably wouldn't make again due to preferring a different soba noodle and shrimp dish.

    • snoozermoose on October 12, 2022

      Pretty good, though like hbakke, I already have a soba noodle dish that I like a bit more. I was pleasantly surprised at how nice the texture of the shrimp turned out.

  • Asparagus, scallion & tofu tangle

    • pistachiopeas on September 09, 2022

      I used green beans and udon noodles. Tofu gets very crispy. Kids tried everything. Hit!

  • Spicy lamb ragù

    • elenajh on June 20, 2022

      Really tasty and easy. The sauce took a bit longer to simmer than the recipe indicates, but the whole meal was still ready in about an hour. I added about a half cup of chopped parsley and a pinch of cinnamon to the sauce as it was cooking. I would do the same again next time, especially since I used the lesser amount of harissa (to appease kid palettes). I will make again!

  • Sour cream & onion fish

    • Lepa on June 11, 2022

      This is a really easy, quick dinner and it is so full of flavor and satisfying. I was worried the lettuce would be a bit plain but when served on the sour cream it all mixes together into a wonderful dressing. We just loved this!

  • Squash & sage skillet lasagna

    • NikkiS on October 24, 2022

      This recipe did not come out at all. I'm an experienced cook and I have cooked Ali Slagle's NYT recipes. Way too much milk. The noodles weren't able to absorb it all. Also gave it a too sweet flavor. Hope other recipes work better.

  • Mighty meatballs

    • averythingcooks on August 23, 2022

      I just made the meatballs to eat with Anthony Bourdain's Pomodoro, and (not surprisingly as our preference is now meatballs made with ricotta) they are really good. I oven baked them (20 minutes at 400) them before finishing them in the simmering sauce. One odd thing.....she suggests using approximately a 1/2 cup per meatball (which is always bigger than I want) but she also equates that to around 150 g. I went with 1/4 cup per meatball and those weighed roughly 50 g so...something doesn't compute here. But that aside, these really were delicious. The trick now is to decide whose we like the best...Julia Turshen's, Ottolenghi's or these ?

  • All-corner-pieces baked pasta

    • gamulholland on May 30, 2022

      This was easy to make and almost smoky in flavor— I’ll make it again and find out whether that was the roasted tomatoes or the smoke from the pie filling that was coming from the bottom of rhe oven. Either way, very tasty. :)

  • Green chile pork with crispy rice

    • cdglamontagne on April 30, 2022

      Great recipe for ground pork, would also be great with beef. I only had 2 Anaheim chiles instead of 4 and it was still delish. Will def make this again and add more cumin next time. Skipped the rice and served with roasted delicata, Cholula all over.

    • Melissa_427 on June 22, 2022

      Loved this recipe although I struggled to get the crisp rice in clumps the way I anticipated but loved it regardless. Great fresh out of the skillet and at room temperature.

  • Coconut-ginger rice & lentils

    • Nkrieda78 on September 07, 2022

      Great recipe! I did add more of the spices called for plus a little cumin seed and Kashmiri chili powder. I also included a couple cloves of minced garlic and lime squeezed into the bowls at the table.

  • Kimchi tempeh salad

    • hbakke on August 27, 2022

      This was like eating a big bowl of kimchi with a couple other ingredients thrown in. I'm not the biggest fan of kimchi so this wasn't a favorite, but my husband loved it. I did like the crunchy bits of tempeh mixed in.

  • BLT stir-fry

    • hbakke on August 25, 2022

      An interesting and kind of odd recipe. Husband liked it a lot, but I'm not completely sold on the cooked romaine lettuce. I did like the bacony flavored tofu.

    • snoozermoose on October 12, 2022

      We really enjoyed this. Faintly reminiscent of twice-cooked pork, but sweeter and saucier. I used a more tender lettuce variety, and unfortunately it wilted down to nothing but I can see it working better with romaine.

  • A springy noodle stir-fry

    • elena1049 on June 01, 2022

      Delicious - I used 8 oz of dry noodles and about 1 1/2 lbs of sugar snap peas. Great the first day and perfect for lunch the next day. Didn't adjust the sauce amount.

  • Chicken & rice with smoked paprika

    • elena1049 on September 11, 2022

      Loved this - a lot of flavor for relatively low effort.

    • Melissa_427 on September 07, 2022

      Substituted shredded pheasant. Good use of game bird.

  • Creamed leeks & eggs

    • Melissa_427 on June 13, 2022

      Substituted scallions for leeks but otherwise truly enjoyed the simplicity and flavor of this dish.

  • Lemon black pepper shells

    • Melissa_427 on September 07, 2022

      Really enjoyed this, used to having something creamy included with lemon pastas, but this one, with just olive oil, was so bright and fresh!

  • Buffalo salad with blue cheese toasts

    • Melissa_427 on June 22, 2022

      Very tasty, really loved the dressing combo of buffalo sauce and olive oil.

  • One-pot coconut rice & shrimp

    • Melissa_427 on October 23, 2022

      I needed to leave the rice cooking a bit longer than directed before placing the shrimp on top to steam. I ended up with some crunchy rice. Also, I didn't enjoy the leftovers of this, the shrimp didn't hold up well, so definitely plan to eat it all the night it's made, or keep the shrimp separate... thereby defeating the purpose of the one pan concept.

  • Lemon-pepper chicken & potatoes

    • theBlackbird on October 01, 2022

      This has become a weeknight staple. It comes together quickly and is so good! I would happily serve this to guests because it is so flavorful, and I could do the prep before guests come over, and have time to spend with them while its in the oven. Add a salad and its a perfect gathering meal.

    • snoozermoose on October 15, 2022

      This was tasty and easy. My chicken needed more seasoning but the skin got beautifully crisp. My husband wished the potatoes had gotten more brown and crispy but I get what Ali was going for here.

  • One-pot rice & beans

    • skvalentine on October 18, 2022

      This didn't work well for me (I did the coconut variation). The end result was too wet-- I probably need to play around with cooking times, although next time I will probably just cook the rice first (in my reliable way) and mix with a can of drained beans. I did like the coconut, so I will try adding coconut milk to the rice cooking water.

  • Chicken-dill patties with zucchini

    • Running_with_Wools on July 08, 2022

      These were easy and delicious. I added feta cheese to the mixture and didn’t make the shallots or roasted zucchini because this was for my kids and I didn’t think they’d eat it. But they loved the patties with ketchup. And I liked the leftovers a lot. I’ll make this again.

  • Chorizo & Brussels sprouts tacos

    • cheffreddie on April 20, 2022

      Made this almost exactly as written and it was really tasty! I put the chorizo in the freezer for about 30 minutes beforehand to help firm it up, and that made removing it from the casing and slicing into bite sized pieces much easier. I mixed cholula hot sauce into sour cream for my "creamy" component and it complemented the flavors nicely. I think this recipe would be delicious with almost any oven roasted vegetable.

  • Pasta with rosemary-fried walnuts

    • amandaeats on April 24, 2022

      Made as written with asparagus. Really liked, and a good way to use up asparagus. Lemon zest would be a good addition, as would lightly fried salami.

  • Skillet thighs with peas & pickled chiles

    • ldyndiuk on May 30, 2022

      Came out quite well, though it took a lot longer to cook the chicken than the recipe says. Which is just as well because it took quite a white to thinly slice that many snap peas. I used a bit more snap peas than indicated, but even so I’d probably halve the veggie part next time because it made so much. It was good though, and overall the dish was pretty simple to prepare.

  • Broccoli bits with cheddar & dates

    • ldyndiuk on September 11, 2022

      I was skeptical about this flavor combination but I do like all of the ingredients so I gave it a try. It wasn’t bad (I ate it all) but I don’t think the flavors melded well. I like that the cheddar is in bits so it stays whole but still gets a little gooey. I’d make it again but leave out the dates.

  • Sticky chicken with pickled vegetables

    • snoozermoose on October 12, 2022

      I made this sans the pickled vegetables. It was pretty tasty but not that different from any other teriyaki chicken recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0593232518
  • ISBN 13 9780593232514
  • Linked ISBNs
  • Published Apr 12 2022
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle

“Ali has pulled off the near-impossible with a collection of delicious, doable, recipes that don’t just tell you how to make a specific dish, but how to expand your way of thinking.”—Sohla El-Waylly, chef and all-around awesome person


With minimal ingredients and maximum joy in mind, Ali Slagle's no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it’s Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too.

Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavor combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun—directions to cling to, or the inspiration to wing it—I Dream of Dinner (so You Don't Have To) is the only phone-a-friend you need. That’s because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food—and fast. (Phew!)

Dinnertime is the ultimate road map to dinner. With time-pressed cooks, limited ingredients, and maximum joy in mind, Ali's practical and creative recipes are for anyone who's ever stared down that lonely head of romaine in their fridge wondering how to make tonight's dinner different from the night before. Like she does with her popular New York Times recipes, Ali combines readily available, inexpensive vegetables and proteins with diverse pantry staples to create short, to-the-point recipes--most use fewer than eight ingredients, all are ready to eat in less than forty-five minutes and are made with the fewest pans possible, and half the recipes are plant-based. That might be Olive Oil-Braised Chickpeas tonight, a bowl of Hot Sauced-Shrimp tomorrow, and Farro Carbonara forever and ever.

Divided by essential ingredients and approaches, chapters include quick tricks for flexibility so that dinner bends to your life, not the other way around. Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and a desire for everyone, everywhere, to make great food--and fast. Whether in need of calm and comfort, fire and fun, or divine inspiration on yet another Wednesday, Dinnertime will leave hungry, hurried readers completely satisfied.

Other cookbooks by this author