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

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    • 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

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Notes about Recipes in this book

  • 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.

    • Zosia on October 26, 2022

      Fun idea but I would just as soon leave the meat in its casing to save time and serve in sausage buns.

    • snoozermoose on June 04, 2023

      A fun and quick spin on burgers but I'm not sure it was good enough that I'd make it routinely.

  • 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.

  • 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

    • Soulkitchenjen on March 06, 2023

      This comes together, all in, in less than 15 minutes. The bang for your buck for that time and ingredient investment is incredible. Could this be fancier or more complicated? Probably. Does it pull off a miraculous feat for the 15 minutes and 7 ingredients it has. Absolutely. Would totally make again.

    • jvozoff on August 28, 2023

      Easy and fast - used store-bought naan heated in the toaster. Served with an ottolenghi cucumber lemon herb salad. Everyone loved it.

  • 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.

  • Swordfish with asparagus & little beans

    • SheilaS on September 01, 2023

      Made this with green beans instead of asparagus and really liked it.

  • White bean scampi stew

    • SheilaS on February 23, 2023

      For something so simple, this is super flavorful. I used Rancho Gordo cassoulet beans instead of canned but otherwise followed the recipe. That 20 min simmer in a garlicky, lemony broth does wonders for the beans and the shrimp make it look kinda fancy.

    • Zosia on November 09, 2022

      Nice flavour and very quick to put together. Changes I made: 3 cloves garlic; 1 can beans; 300g shrimp; 3 small fish fillets; a few handfuls baby spinach.

    • ezwriternc on May 05, 2023

      This was so yummy. How can you go wrong with garlic and butter? I used one pound of shrimp, all the butter and garlic, and one can of butter beans that i poured some of the liquid out. I used one and a half cups of broth but one cup would have been enough. I added onion, halved cherry tomatoes spinach and parm cheese. Does that make it too different from the recipe? Maybe so but she gave me the inspiration. This was so good. I may add bacon next time or a splash of cream.

    • cheffreddie on January 03, 2023

      This recipe was a triumph! So quick and easy, my partner and I inhaled this with some nice crusty sourdough rolls and the rest of the bottle of wine. The stew came out slightly more like soup, but we had no complaints.

  • 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.

  • 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.

  • 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.

  • Ideal sweet potatoes with buttered nuts

    • SheilaS on February 28, 2023

      The roasted sweet potatoes are good but the Tuscan kale gets all the love in this recipe, cooked in butter with nuts (I used pecans), chili pepper flakes, garlic, lime zest and brightened with a squeeze of lime juice. I brushed some of the flavorful butter left in the pan over the sweet potatoes, which helped incorporate them into the dish.

  • 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.

  • 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.

    • LoraT on February 06, 2023

      We loved this dish, although I did make some changes. Before I get to that, the dates should be added later, as they were way too caramelized after being in for 30 minutes. Changes: rather than make a sauce with ½ cup of olive oil, I simply stopped before adding the lemon juice and olive oil. The finely chopped paste of garlic, parsley,& charred lemon was served as a sort of chimmichurri. It worked well. I also added some chopped figs to the bake, along with the dates. That, too, worked well. We ate the dish with lavash (an Armenian flatbread.)

  • Sausage & gnocchi

    • SheilaS on June 29, 2023

      This is so quick and easy. I'm sure it will become a favorite last-minute meal. It might be better to cook the gnocchi in a separate pan as they started to stick to the browned sausage bits left behind on my cast iron skillet but they released as they browned, so it was OK. I used Matiz piparra peppers which worked well and made the recipe as written except for piling on extra arugula. I look forward to trying other pickled peppers, adding more vegetables to the mix and trying the other ideas listed at the end of the recipe.

    • 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.

    • ChristinaMason on December 02, 2022

      Just OK. My pork Italian sausage didn't render enough fat to crisp up the gnocchi! I used olive oil. I added minced garlic, sliced onion, and cooked artichoke hearts to the mix and dried oregano to the dressing. Lacked acidity - I would double the pepper brine to 4 Tbsp. Also need about twice as much greens and dressing to balance the sausage and gnocchi.

    • Babycarrot on August 16, 2023

      This was tasty. I like the spicy acidity of the pepperoncini. I used sweet Italian sausage but my sausage didn’t render enough fat so I had to use some additional olive oil to crisp up the gnocchi. Next time I’d dial back the 1/2 cup of olive oil or add more than 4 cups of arugula as it ate kind of wet. I didn’t have much issue with sticking and used a cast iron pan. A nice easy dish made from pantry staples.

  • 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.

    • kari500 on January 21, 2023

      Delicious and easy. I used the whole 16 oz bag of orzo, 3+ cups broth, doubled garlic, and tossed in a bag of baby spinach. Wanted leftovers, and have them. Weird thought: how about replacing chicken with a can of chickpeas or white beans. Maybe sometime when I’m dining solo.

    • 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.

    • Zosia on June 14, 2023

      This was a really quick and tasty meal that everyone enjoyed. Based on others' notes, I increased the orzo to 1.75 cups (all that I had) but left the stock amount the same so the dish wasn't soupy and there was a good ratio of orzo to meat. I also added a bunch of fresh spinach. Delicious!

    • pistachiopeas on November 11, 2022

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

    • theBlackbird on August 07, 2023

      Came together super fast and was flavorful. I wanted more capers, but my partner did not. Will be a regular mostly pantry meal.

    • 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.

  • 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.

  • 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.

    • thefritschkitchen on June 21, 2023

      Great recipe - I agree that it was a bit soupy than I preferred, so starting with less water is a good idea (always easier to add than take away, right?) I couldn't find pickled peppers, so I used a fresh red bell pepper and a few pickled jalapenos and their juice. Was a bit spicy for my kids, but I LOVED it. Even if they won't eat it, I plan on making big pots of it for my lunches during the week. Served with both potato buns and naan bread - you really can't go wrong.

    • 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!

  • 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.

    • skvalentine on November 08, 2023

      Prepped this on sunday night to take for lunches, served with quinoa. Great flavor and quite filling. Will definitely make again.

  • 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.

    • hirsheys on July 31, 2023

      I found this underwhelming - the sausage overpowered the taste of the corn, which was a bummer, because it was a fuss grating the corn.

    • ksg518 on June 19, 2023

      For me this was only OK but that may be due to using sweet sausage instead of spicy. As made, it was just too sweet although adding the parm helped. I made it with sweet sausage since it was going to serve some small children. One child liked it but the other (who loves corn, sausage and pasta) refused to even try it.

    • 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.

    • averythingcooks on August 03, 2023

      As much as I love corn, we were also a bit underwhelmed here. It was certainly lifted by stirring some herb & garlic Boursin into the sauce and then adding chopped pickled red peppadews plus some grated 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.

  • 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.

    • averythingcooks on November 21, 2023

      I made 1 quesadilla to eat beside a light soup and really enjoyed it. I scaled the cheese back to 1.5 oz but could have easily gone down to 1. I stirred a tomatillo salsa verde into the eggs & added pickled hot peppers to the pan with the ham. A bit worried about my nonstick pan, I ran an offset spatula under the egg before the tortilla flip & "most" of it lifted (easy to spoon the remaining chunks back in place). An easy & tasty part of dinner for one.

    • 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!

    • jaxcap on August 07, 2023

      Pretty good- like SheilaS says, it's better if you reduce the cheese imo. The flipping technique scared me but it was actually really easy and effective.

  • 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.

    • Zosia on January 13, 2023

      These are fun! I added charred spinach and black forest ham to the basic recipe.

  • 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.

    • Melissa_427 on March 25, 2023

      Air fried potatoes in place of the asparagus a it's not quite asparagus season in these parts. A lovely way y start the day!

  • 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!

    • Zosia on June 26, 2023

      Quick and tasty. I used garlic infused olive oil to cook the mushrooms and brush on the bread (in place of butter).

    • 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.

  • 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.

    • MonicaMadeIt on April 01, 2023

      Similar to SheilaS, the crumbs didn't really stick to the beans for us, but it was really good for low effort with ingredients already on hand. Also used Ranch Gordo beans--I think they were giant white limas.

  • Turmeric black pepper tempeh

    • MelMM on November 03, 2022

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

    • Apollonia on August 30, 2023

      My family merely tolerates tempeh, but everyone loved the sauce, and so ate this up with much more gusto than usual (a win for me, as I love tempeh). As others have said, as written, the tempeh/sauce portions are bit scanty. I doubled that, keeping the rice and herb portion the same, and that was just about perfect for four people. I will make this again, maybe trying the sauce on some tofu or chickpeas as well.

    • hbakke on March 12, 2023

      Despite accidently cutting the tempeh into tiny triangles and screwing up the rice, this turned out well. I'm not the biggest fan of turmeric, but the saucy tempeh was enjoyable combined with the herb salad.

    • 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!

    • Babycarrot on August 21, 2023

      Simple and flavorful. One of the best from this book thus far. Does indeed taste like sunshine. Only complaint is that portions are a big small. Will likely double sauce and tempeh in the future. Only change I made was frying the shallots with the tempeh instead of putting them in the rice.

  • 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.

  • 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.

  • 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.

  • Turmeric-dill rice & chickpeas

    • kari500 on January 04, 2023

      I loved this. Perfect for L and me, with enough leftovers for one lunch. For sauce, I did much less water and more lemon, and grated in a clove of garlic. Also did as hirsheys did and used half cumin, half coriander.

    • hirsheys on November 29, 2022

      My family and I went out of town for the holiday, so I’m a bit jetlagged, but still managed to get this dish (plus what turned out to be an unnecessary roasted chicken also from the book - see next post) made for dinner without too much fuss. The flavors are reminiscent of the yellow rice from the halal street chicken recipes I like (from Smitten and Serious Eats), but with added chickpeas and a different sauce. I thought the tahini dressing was too sharp at first, but turned out to be a nice contrast to the rich dish. I used 1/2 coriander and 1/2 cumin (the recipe calls for either). All in all, a very good veg dish that I will def make again.

  • Charred vegetables with turmeric peanuts

    • kari500 on April 16, 2023

      I roasted my vegetables instead of doing on the stove. Put the sweet potatoes in about 30 minutes before the fennel and onion. I really liked the crunch and spice of the peanuts and fennel seeds. I used cayenne instead of black pepper and would again. I’m not sure fennel is the right veg for me here, but there are so many interesting ways you could take this (cauliflower or root veg, etc; cumin instead of fennel). I made it as a main for myself, and as such I liked it, maybe didn’t love it.

  • Smoky white beans & cauliflower

    • mlbatt on May 30, 2023

      Fantastic! A favorite. Used freshly cooked Good Mother Stollard beans from RG. Served it with polenta, as suggested. Made mayo because there wasn't enough in the fridge.

    • 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.

    • hbakke on February 21, 2023

      I botched the recipe by mixing the herbs in with the sauce, but I don't think that made too big a difference. This was a tasty bean dinner that I would make again.

    • elena1049 on May 22, 2022

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

    • Soulkitchenjen on March 07, 2023

      This was so much more than the sum of its parts. If you don’t want the beans too crisp, I’d stay away from great northern beans. I used cilantro for the herb and it was so good. A nice simple lunch. The way she writes recipes is great. It accounts for the fact that you’re trying to eat soon and not dirty every dish in your house. They’re actually in the proper order of events so you don’t even need to consider mise en place. Just go.

  • Chicken larb

    • mcvl on June 19, 2023

      Simple and good. I prefer the version of larb (there are many) that incorporates toasted rice rather than grinding it and sprinkling it on top, so I did it that way. I had ground duck rather than ground chicken, and I slightly overdid it with the lime juice. Still good -- a sturdy combination of flavors that stands up well to whatever kind of abuse you throw at it.

  • Buffalo salad with blue cheese toasts

    • Apollonia on February 24, 2023

      The dressing was fantastic, and the salad, made with tofu bacon (Kitchen Treaty has a nice recipe) was largely a hit. But as lovely as it is to eat warm blue cheese toasts, I did wonder whether I would have enjoyed the salad more with croutons and blue cheese spread throughout rather then quasi-separately in the toast. Will try that way when I make again.

    • Melissa_427 on June 22, 2022

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

    • Soulkitchenjen on March 09, 2023

      This is pretty good. Not overwhelmingly so. Probably wouldn’t make again, but not mad at it. The toast crisped in bacon fat was delicious. The salad was boring.

  • 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!

    • SpatulaCity on October 24, 2023

      Simple and nice for lunch. Added a touch of dried oregano, and served on a a bed of arugula for some extra greens.

  • One-pot puttanesca

    • Emily Hope on April 19, 2023

      We loved this -- Omitted the anchovies, added a 14 ounce can of crushed tomatoes, used about 12 ounces of cavatappi, and added 8 ounces of fresh mozzarella at the end. The kids devoured it. I thought it was a bit greasy and would cut back the oil next time to 1/4 cup. Served with roasted broccoli, though I think a sharply dressed green salad would also be nice.

    • hirsheys on August 14, 2023

      Made this with orzo, anchovy paste (went a little light - not my fave), and no breadcrumbs and I really enjoyed it. I think ditalini would be particularly nice in it and would like to try the breadcrumbs, but otherwise found it very nice. The one downside is the leftovers get a tad gluey.

    • lauren424 on February 02, 2023

      This was so tasty! I used Banza shells. Very easy to make and really delicious. The anchovy breadcrumbs give it a nice crunch.

    • Soulkitchenjen on December 20, 2022

      Very good. A little too soupy. May have been my fault, as I used farfalle. I didn’t have enough of any shorter cut of pasta. The crunchy breadcrumbs are clutch.

    • jaxcap on August 25, 2023

      I agree with Emily, I think there's a bit too much oil in this recipe. Not bad otherwise. I don't like breadcrumb topping so I didn't make that part.

  • Egg & charred pepper stew

    • Emily Hope on September 09, 2023

      I liked this stew a lot -- easy to put together, tasty, and the eggs give it substance. I also added kalamatas as suggested, which I'd do again. C wasn't a big fan, he thought the flavors weren't melded enough. Served with roasted broccolini and bread.

  • 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!

  • Farro & lentils with coriander

    • Emily Hope on September 09, 2023

      We liked the flavor of this one, and it's a nice hearty salad, but even after 25 minutes the whole coriander seeds were unpleasantly fibrous to chew on. If I were to make this again, I'd probably toast and grind them instead and add to the dressing. Would be interested to try savoy cabbage in place of the carrots. Didn't add the goat cheese, as we were having with a peach and burrata salad.

  • 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.

  • 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.

    • Zosia on March 10, 2023

      These were quite tasty. I roasted them at 475 and made only half the sauce. October 2022

    • 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.

    • Soulkitchenjen on March 08, 2023

      This is weak. The sauce is delicious. The meatballs and broccoli are an afterthought. They get done way faster than the 8 minute minimum suggested. Would not make again.

  • 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.

    • averythingcooks on October 15, 2023

      We have our own beef smash burgers waiting in the freezer so this is really about the toppings. We loved the combo of the onions, jalapenos (heat lovers can be generous here) & bacon. A little crumbled blue cheese on mine also didn't hurt :)

    • 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.

  • 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.

    • EmilyR on August 31, 2023

      I like the lemon eggs from The Lemon Cookbook far more... they have the lemony cheesiness, but quite a bit more 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.

    • Soulkitchenjen on April 20, 2023

      Very solid base. It feels like you keep salting and salting. Keep salting. The squeeze of lemon at the end was critical. Came out of my cast iron pan beautifully.

  • Croque Monday

    • MollyB on September 01, 2023

      Made these for breakfast today, and they were delicious! I would happily eat them for any meal! I used Dijon mustard and it nicely offset the richness of the butter, eggs, and cheese.

  • 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!

  • Spaghetti aglio e olio

    • bernalgirl on February 19, 2023

      An easy pasta and she offers a number of simple variations. I had mine with sautéed mushrooms while my Little added grated parm.

  • Really crispy oven fries

    • bernalgirl on June 14, 2023

      Easy dependable recipe. I agree that soaking the cut potatoes in cold water for 15 minutes helps achieve crispy oven fried, and arranging them in a single layer at 500 degrees is key

    • averythingcooks on November 11, 2023

      These did turn out beautifully crispy but I'm a bit confused by the other comment here...in my book, there is no mention of a 15 minute soak & the cooking temp given is 450, not 500. Anyways, I combined the comment & the recipe, doing the soak (which, yes, I have done for other recipes) and I baked them at 475. We were very happy with the results.

  • 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.

    • hirsheys on November 29, 2022

      I worried that I would wish for more protein alongside my rice and chickpea dish (I didn’t), so I also made these simple chicken thighs to go with. I marinated them for probably an hour or two, though the recipe says you can use them right away if you wish. You have your option of how to cook them - I roasted them in the oven. I found them deeply boring (perhaps grilling would give them more taste?) and neglected them in favor of the rice dish. I think there are probably better basic chicken recipes (I’ve heard the one from Small Victories is good…) (wish I’d read these other reviews first!)

    • 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.

    • cheffreddie on January 05, 2023

      I prepped this mostly as written but also added some fennel, mustard seed, and onion powder to the marinade in an attempt to recreate Dig Inn’s charred chicken recipe. No grill, so I cooked them in my cast iron skillet on the stovetop. Pretty tasty but I probably would crank the heat up higher next time for more of a crispy char, and let it marinate for at least 3 hours first.

  • 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.

    • SpatulaCity on January 12, 2023

      Just ok for us - not sure if I under seasoned it? Because the results were sort of blah. Next time I would make an herb salad to add into the rice.

    • jaxcap on September 21, 2023

      Man, that was salty. I would definitely use less salt next time lol. Luckily the radishes helped a bit with that. Otherwise, it was just fine. Probably wouldn't make this again though, it would've been nicer with the greens not mixed into the rice imo.

  • 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.

    • Babycarrot on April 13, 2023

      The horseradish cream was definitely the best part of this recipe. Subbed red wine vinegar for apple cider vinegar. I do like the combo of kielbasa and purple cabbage so that part was fine too. I think the farro didn't hold up well leftovers wise as it got very dried out and chewy as you toast the grains in the oven. Overall good concept but might just skip the part of crisping the grains. Or maybe just toast half the grains instead.

  • 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.

    • ezwriternc on August 22, 2023

      This was good. Not amazing. I used Ssamgjang instead of gochujang, and added some leftover grilled sausage that i cut up with peppers and onions. Also added spinach and used lean beef so no fat to skim. I’m looking forward to trying it tomorrow since many here say it’s better the next day.

    • 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.

    • snoozermoose on January 09, 2023

      I used this as the sauce for a pound of rigatoni as I was out of udon. This was tasty but honestly not as flavorful as I was hoping it would be. I agree with hirsheys that it does improve the second day though. I did not skim the fat and regretted it, as it was quite greasy.

    • Laura_AZ on March 02, 2023

      I love this recipe. I've used 90% lean ground bison, ground turkey, combination of turkey/beef, turkey and shiitake, turkey, shiitake and lentils.... I usually increase saucy ingredients by x1.5 because I use more than 1 lb of meet. I use mother-in-law's fermented gochujang and combination of coconut aminos and low sodium soy. I like it over sweet potato and also banza pasta.

  • Mighty meatballs

    • hirsheys on December 11, 2022

      I made this recipe as written other than the serving suggestion - she recommends serving these meatballs with toasts rubbed with garlic and slathered with ricotta. Instead, I just served them on linguine. Overall, I found them pretty easy to put together. The meatballs aren’t the best I’ve had, but in the scheme of things, they are pretty simple and overall tasty, and the recipe makes a lot (so now I have lots frozen!). I do think the browning step is important for the flavor of the sauce, though, and I really hate frying meatballs, so I doubt I will make these much in the future. Still, all in all, not a bad recipe and one I would certainly make again if I had ricotta to use up.

    • 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 ?

  • Green chile pork with crispy rice

    • hirsheys on June 25, 2023

      Quite easy and very tasty, especially given how few ingredients there were. My rice didn't clump well, but no matter. Will try again in a different pan next time (use biggest nonstick next time). I used two seeded serranos and didn't find it spicy at all - could leave the seeds next time. Also, I didn't find this underseasoned, but would use a heaping measure of cumin next time.

    • Rachaelsb on February 23, 2023

      Unexpectedly delicious!!!!! I would even add more cumin and heat next time. Didn’t have spinach-used brocolli instead which worked well. Lime gave it great kick!! Rice crisped up really nicely-I was sceptical! Will definitely make again. An aside-love Ali Slagle recipes but find them hard to follow. I wish she listed amounts with the ingredients rather than embedding them into recipe. Oh well.

    • 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.

    • cklauber2 on November 02, 2023

      Served with cilantro, sour cream, avocado, and salsa verde and it was absolutely delicious! Will need to be a bit more patient next time and let the rice get more crispy.

  • Broccoli bits with cheddar & dates

    • hirsheys on September 26, 2023

      This was perfectly fine, but nothing remarkable. No need to make again.

    • Rinshin on June 28, 2023

      Wow, this was unexpectedly delicious. To prevent date bits from sticking, best to cook with olive oil separating pieces until well coated and starting to blister.i used Medjool dates. Loved the use of cheddar bits together with teaspoon sized broccoli bits and dates and simplicity of recipe. Repeat for sure since good broccoli recipes are my husband’s favorites. Used white cheddar. Photo posted

    • thefritschkitchen on June 21, 2023

      Big fan of this recipe - although my young kids did not love it as much as I did. A combination I would have never put together, but am so glad that someone else did.

    • Jviney on March 22, 2023

      This was almost like a main dish. I liked the contrast in flavors but either my dates were too fresh or it just won’t work to chop them up and keep them separate; mine broke down into pasty clumps. I’m glad I tried it, but it’s probably out of my system now and I doubt I’ll make it again.

    • 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.

  • 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.

  • Coconut curry with swirled eggs

    • EmilyR on March 20, 2023

      This has avgolemono vibes with the eggs swirled in, but I like how it gives it some more heft and protein. I had green Thai curry paste from a Thai grocery, which was rather spicy, but the rest of this didn't feel as flavorful as I wanted. I think it might benefit from some kind of stock instead of water mixed with the coconut milk.

    • 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!

    • Logan92995 on July 28, 2023

      Not sure what, but something was missing from this dish. While it had a wonderful aroma and (in theory) good ingredient combinations, something from this dish just didn't click with me. I think like Emily said, it would have benefitted from having veggie stock or some other kind of stock added instead of water. I tried adding more salt and pepper but that only did so much. Hoping it'll settle and be mores tasty tomorrow as leftovers. As it stands, I'm not sure I'd make again.

  • 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.

  • 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.

    • Babycarrot on July 01, 2023

      Used corn tortillas and I think I’d prefer those over flour. Not sure how I haven’t thought of this before. This was a delicious and filling breakfast. Definitely don’t skip the limes or hot sauce. Some salsa verde might be nice too next time. Definitely will make again.

  • 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.

  • 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.

  • BLT stir-fry

    • cjross on February 28, 2023

      Really good. Perfect way to use up CSA lettuce. Cooked exactly as directed.

    • Zosia on December 20, 2022

      Lacking sodium-reduced soy sauce, I used only 3 tbsp regular soy sauce. I liked the idea of this dish but the sauce was a little too intense for me. I added snap peas to the pan and allowed the hot food to wilt the lettuce.

    • 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.

    • Babycarrot on April 13, 2023

      Was okay the first night but definitely does not hold up in terms of leftovers. I wanted to like this more but like hbakke said, not completely sold on the warm romaine lettuce part of the recipe. I felt like it also took more time than I typically like to spend on a weeknight dinner since I had to fry the tofu in batches. Also, it eats sweet, and I may have intensified that with maple cut bacon. Probably won't make again.

  • Green curry meatball soup

    • cjross on February 20, 2023

      Yummy and easy. I reduced the curry paste since I'm cooking for kids and the meatballs were a bit bland so next time I'll use salt.

  • Whole-grains, chorizo & dates

    • Lottabooks on July 10, 2023

      What a great dish - simple and terrific leftovers (warm them slightly). Optional additions: a sprinkle of smoked paprika, manchego (shaved) as garnish, halved cherry tomatoes (salted in advance), for topping on each bowl. When rewarming, drizzle w/ more olive oil and sherry vinegar and do the same fresh garnishes. Nice way to use up chorizo leftover from an appetizer. 1 c. of farro made 2 servings and 2 of leftovers (recipe calls for 1-1/4). Soak dates in hot water first to make them easier to chop.

  • Sour cream & onion fish

    • Zosia on January 27, 2023

      Delicious. 1/3 the sour cream mixture was enough to coat 7 fillets and make dressing. I added a little milk as well as lemon juice to thin out the dressing. I needed 3/4 cup panko crumbs for this amount of 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!

    • ezwriternc on September 13, 2023

      I used. Tw fillets of salmon from Costco and made half the sauce. I needed to pump up the flavor of the sauce a lot. I added about a tablespoon of lemon pepper, lemon juice and some buttermilk to thin it out. I should have added a little hot sauce too. I liked the bed of lettuce and with the tweaks it was a good dish. I’d make it again and keep to half the sour cream but maybe keep the two tablespoons of onion powder.

    • SpatulaCity on January 12, 2023

      As a dressing for the salad, the sour cream onion mix is so delicious! On the fish though, I’d prefer the extra richness of creme fraiche next time instead of sour cream.

  • One-pan sausage & lentils

    • Zosia on June 15, 2023

      Tasty dish and the method of cooking the lentils in the oven worked well. The only things I might do differently next time are to hold back a half cup of stock to add as/if needed and to stir the vegetables in periodically as they rose to the top and dried out a little. I added carrots and the recommended thyme.

  • Chorizo & Brussels sprouts tacos

    • Zosia on November 06, 2022

      Very tasty but the meat was a little dry perhaps because I used "homemade" chorizo from lean pork. Next time, I'll roast the sprouts for a few minutes before adding the meat to the pan.

    • 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.

  • Skirt steak with corn & feta

    • Zosia on October 02, 2022

      Really enjoyed the mayo rub on the steaks (strip loin) but did not use it as salad dressing (no mayo fans here)

    • pistachiopeas on August 23, 2022

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

    • lou_weez on August 18, 2023

      Quick, easy & delicious. I used a low-fat mayo (not my preference) and it still turned out well. I also used frozen corn that I cooked until it had some colour, and we all thought the salad was really tasty.

    • 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.

    • Soulkitchenjen on March 12, 2023

      Very good and very quick. Took maybe 10 minutes all in with big flavor payout.

  • Chicken & rice with smoked paprika

    • Zosia on November 26, 2022

      Great use of leftover chicken!

    • SpatulaCity on January 12, 2023

      Warm and comforting!

    • 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.

    • cheffreddie on November 14, 2023

      Always nice to have a unique recipe for leftover chicken! Great, easy comfort food, but make sure you have a good quality smoked paprika since it's the star of the show. I sound like a broken record recommending Burlap and Barrel's version but it's just the best there is.

  • Chicken-dill patties with zucchini

    • Zosia on November 12, 2022

      Patties were juicy and the dish had nice flavour. I put everything under the broiler.

    • 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.

    • Feelingsamtastic on May 05, 2023

      Really enjoyed the dill/fennel combo in the chicken patties. Served with avocado + Greek yogurt. Would definitely make again!

  • Sticky chicken with pickled vegetables

    • pistachiopeas on December 01, 2022

      Good and a nice change from what we usually eat.

    • kawillia on January 09, 2023

      This came together quite quickly and was super flavorful! The pickled vegetables were a really nice addition to a good (and unexpected) teriyaki-esque chicken. I used jasmine rice in place of the suhi rice, but otherwise made as directed and it was lovely.

    • 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.

  • 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.

    • Babycarrot on October 09, 2023

      This was good simple pantry meal but wasn’t any kind of flavor bomb so if you’re looking for something unique this prob is not it. I subbed edamame for snow peas and tamari for low sodium soy.

  • Asparagus, scallion & tofu tangle

    • pistachiopeas on September 09, 2022

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

    • hbakke on August 13, 2023

      We enjoyed this easy dinner. I've made many different soba noodle dishes, but the mint and lime made this one stand out. I added some banana peppers and a red bell pepper that needed to be used and they were a nice addition. I would make this again.

  • Shrimp boil with Cholula butter

    • pistachiopeas on November 18, 2022

      I liked this but not enough to make again.

    • ezwriternc on May 16, 2023

      I can’t say I made this recipe but I was inspired by it. I had potatoes, shrimp, and leftover corn and tomato salad. I couldn’t make the hot butter sauce so I charred a lemon and two scallions for the butter. I had to add more flavor so I added garlic and onion powder, then an anchovy. I boiled the potatoes, added the shrimp as directed, drained and poured that over the corn salad then mixed in the butter. I never would have thought to do this without this recipe starter. It was great! Fun inspiring dinner.

  • 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!

  • 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.

    • roroj1 on September 28, 2023

      This recipe was great and turned out perfectly, can't wait to make it again

  • Beef & Brussels stir-fry

    • lou_weez on July 03, 2023

      Yummy!! The sweetness of the brussels sprouts balanced the saltiness from the fish sauce and it all worked really well. A hit with the family.

  • Chickpea-cabbage tabbouleh

    • emusro on November 03, 2023

      This was simple, cheap and felt healthy. The parmesan version of the chickpeas were especially tasty. Used a wild rice blend instead of farro, green cabbage, and a mix of coriander and all spice.

  • 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. :)

    • TinyCitiKitchen on July 19, 2023

      Now that I have this, I might not ever make lasagna again! This is just as satisfying, the sauce is addictive (well, to my palate), and the whole dish is just so quick and easy to knock together!

  • 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.

  • Citrus salmon with black olive breadcrumbs

    • hbakke on August 10, 2023

      The salmon was perfectly cooked at 20 minutes. I used Kalamata olives in brine rather than oil-cured black olives, but I doubt that made too much difference in the end result. We loved the olive panko mix sprinkled on top and the citrusy fennel salad. Delicious and easy dinner. I would make this again.

  • 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.

  • 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!

  • 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.

    • jaxcap on August 30, 2023

      Crispiest chicken skin I've achieved in the oven, the thighs were a little overcooked so I might try for like 50 min next time. The potatoes were very lemony.

  • 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.

  • Lamb meatball soup

    • cheffreddie on January 03, 2023

      I really love trying lamb paired with Mexican flavors, so I was drawn to this recipe immediately when the book happened to crack open to this page. I loved how the ground lamb infused the chicken stock with deep, unctuous flavor that contrasted beautifully with the bracing lime juice. We topped it off with crumbled chips, diced red onion, and cilantro - like having a bowl of birria tacos in soup form (Our edits to the recipe were as follows: added some ground cumin and coriander to the lamb, and added in some celery with the carrots because we had it on hand. Also some minced garlic) Delish!

  • 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.

  • Creamy beans & greens

    • samfrances on March 07, 2023

      This was nice, but it wasn't very "creamy". It was more "beans and greens in a milky broth". I might try crushing some of the beans or something.

  • My forever chicken & rice soup

    • Feelingsamtastic on May 05, 2023

      Loved how simple this was to make. The burst of lemon was great, and made for awesome leftovers. Added the kale + cumin suggestion, but I could see where any of the add ins would be delish!

  • Blistered peppers with mozzarella & croutons

    • Soulkitchenjen on March 11, 2023

      Very solid recipe. The construction part is challenging, as you’re trying to layer a bunch of things that don’t want to layer. Absolutely delicious, though.

  • Caramelized black pepper trout

    • Babycarrot on August 07, 2023

      I subbed tilapia for trout as they did not have trout at my local shop. I loved the hot peppery, garlicky, and sweet flavor of the sauce. I think this could work with a variety of fish although I’d recommend one that doesn’t fall apart easily so a thicker one like salmon might be best. I subbed zucchini for the broccoli and made the rice which was good to eat with the sauce but wasn’t anything terribly exciting.

  • Swordfish with za'atar tomatoes

    • Babycarrot on July 30, 2023

      Was easy to put together but I wanted something saucier to go with the swordfish and the couscous as the fish plus the couscous ate a little dry. The za’atar tomatoes were nice and I would make this specific component again in the future to use on other things. I think a zhug type green sauce would elevate this dish.

  • Sizzled pork & pineapple

    • jaxcap on August 22, 2023

      I don't have a grill so I followed the instructions for cooking on a stovetop. Also, I used pork loin instead of pork shoulder. Kind of labor intensive with all the zesting and cooking in batches for a 'low effort' recipe, but the flavor was very good.

  • Shortcut chicken chili

    • jaxcap on August 03, 2023

      Not the greatest chili I've ever tasted... salsa and ketchup did not make a great chili base imo.

  • Skillet broccoli spaghetti

    • jaxcap on August 15, 2023

      First time using anchovies and I was scared of them, but I love the very condensed savory flavor they added! The pasta was very flavorful too and the broccoli was the perfect doneness.

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  • 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.

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