• Jane on September 10, 2022

  I’ve tagged so many recipes in this book as ‘I want to cook this’.

Notes about Recipes in this book

• Spicy stir-fried pork with green beans and tomatoes

  • mllamas on September 12, 2022

    I subbed green bell pepper instead of green beans as suggested. Tasted great.

  • Melissa_427 on September 20, 2022

    Subbed green peppers for the green beans. Served over sweet mashed potatoes. Such a quick and tasty dinner.

  • ellwell on September 28, 2022

    I thought this was very average. Didn’t even have seconds. The flavors were too string without something such as rice. Not a repeat.

  • Soulkitchenjen on January 25, 2023

    Did this in the wok and it took maybe 8 minutes. Have everything prepped before hand. Absolutely delicious.

  • AnnieChampness on September 06, 2023

    This took a lot longer than 1 hour! Probably 1/2 hour for prep/chopping, then 1 hour to cook. Quite good tasting. I've read a lot of Melissa Clark's recipes in the New York Times and thought they looked delicious, then bought this book. Disappointed at first try. Fingers crossed for more!

  • Pimlicocook on July 02, 2024

    Easy and tasty, though needs the extra vinegar and soy sprinkled over at the end as per recipe. My pork took closer to 15 minutes to go crunchy and brown, which I helped along by pressing it down into the pan. Helps to prep everything beforehand.

  • ksg518 on February 06, 2025

    Very good. I didn't have any problems getting my pork to get brown and crunchy but the crunch pretty much disappears when you add it back in with the green beans and tomatoes. I agree with Clark that it's a 20 minute dish but only once you've prepped all the ingredients which does add another 30 minutes or so. I would cut back a little on the vinegar next time but that's probably just my personal preference.

  • emily_4k034p on May 20, 2026

    easy and delicious - used ground beef instead of pork bc that’s what I had on hand and I’m sure it would be delicious with any ground meat

• Seared miso-sesame shrimp and asparagus

  • stef on October 19, 2022

    Very quick to make. The miso made a nice sauce. I used peppers instead of asparagus and made it in a wok. Love this book because it seems I always have all the ingredients on hand.

  • Lepa on November 05, 2022

    Very good. It took a while to devein the shrimp but otherwise this took minutes to cook. I often overcook my shrimp and it ends up rubbery but her directions/timing were spot on here!

  • dianev on November 16, 2022

    This was a good recipe but I would tweak it a little. It was very salty so next time I will cut back on the miso and use a little more honey. I used 2/3 lb. shrimp instead of 1 1/2 lb. which made a difference in the sauce vs. shrimp proportions. Also, my sauce coated the shrimp but didn't form a glaze. It could be that there was just too much of it. I swapped out broccoli for asparagus and it was delicious.

  • snoozermoose on November 24, 2022

    This was easy and tasty. I'm glad I made it as a nice way to shake up my shrimp scampi routine, though it's probably not memorable enough to make all the time.

  • bwhip on April 07, 2023

    This was just great. The results did not match the effort - they way exceeded the effort! Super simple to make on a weeknight, and the flavors were lovely. We’ll have this again.

  • Pimlicocook on May 26, 2024

    Loved this - quick, easy and tasty. My prawns, which were quite large, cooked far more quickly than the 5 minutes stated in the recipe - a couple of minutes did it. Will definitely make this again.

  • jbny on September 14, 2024

    delicious! licked the plate. and a fast way of cooking asparagus.

  • megrmajer on November 06, 2024

    Delicious. Swapped pork tenderloin for shrimp and loved the flavour. Maybe would use more ginger next time. Also added some orange pepper. Kids ate the pork!

  • Skamper on February 15, 2025

    A decent weeknight dish. I used the mushroom/red bell pepper option since asparagus isn't in season yet, so not so pretty, but tasty and fairly quick. Served over brown rice.

  • sasha_alycge on April 30, 2026

    Really good and easy for a weeknight! Served with rice and sliced avocado

  • stockholm28 on May 02, 2026

    I thought this was great. I had the heat up a bit too high for the shrimp and the miso sauce got charred but it was still very good. Worth repeating.

  • kari500 on May 07, 2026

    I feel like I must not have mixed this well enough or under seasoned, because my husband was a bigger fan than I was. Mine just seemed kind of bland until I added tons of salt (and he is the way bigger salt fan). But as I was cleaning up after dinner I tasted some of the leftover sauce and loved it. So maybe I will give it another shot sometime, given all these raves. We’ll see.

  • Melissa_427 on May 12, 2026

    Unfortunately, I was out of sesame oil, so substituted with whatever oil I had on hand, so I feel like this dish was missing an important flavor component. Regardless, it was delicious, quick, and repeatable (And quite possibly a 5 star dish when I'm working with the correct ingredients).

  • Astrid5555 on May 19, 2026

    Delicious weeknight dinner, will go on the repeat list!

• Crispy Thai omelet with stir-fried cabbage and herbs (Kai jeow)

  • bernalgirl on November 15, 2022

    Comes together quickly, intensely flavorful, and a satisfying dinner over steamed rice.

  • Babycarrot on June 28, 2023

    Bit of chopping but once that’s done the dish comes together quickly. Very tasty. May scale back just a tad on the fish sauce next time and I may have made it a bit too spicy with two red chilis instead of one. Served with white rice for more of a full meal and would highly recommend as it goes well with the dipping sauce. I’ve never had quite anything like it and I really enjoyed it.

• Parmesan white beans and kale with crunchy, garlicky bread crumbs

  • dc151 on January 06, 2023

    We liked this. I would cut the kale into smaller pieces next time. Be sure to add the lemon. Nice and garlicky. Served with rosemary olive oil bread.

  • jbuchman on April 29, 2024

    Really good meatless entree. Serve with baguette slices.

  • Churchim808 on April 13, 2025

    I cut this recipe to 1/3. Instead of prepping all that fresh kale, I used frozen which worked out great. I did the balsamic vinegar drizzle. So good! Looking forward to eating the leftovers for lunch tomorrow.

  • crandall57 on July 09, 2025

    I cut this recipe in half for two people and we ate half of it as a main meal. I served it with a slice of baguette. We enjoyed this dish very much and it was easy to throw together and didn’t require a lot of clean up. I’ll make this again. Next time I might a little more vegetable broth.

  • pat_xokmtv on January 11, 2026

    This was an easy, delicious dish! Halved the recipe and 2 of us wolfed it down! Omitted the pepper flakes in the topping as I’m not a big red pepper fan. But kept them with the beans and loved it. Served with balsamic.

  • sheri_iwd5y8 on January 12, 2026

    Great with spinach, too!

  • redbird on April 22, 2026

    We really enjoyed this dish. Used RG cassoulet beans. Next time I will reduce the garlic a bit.

• Farro with spicy sausage and apple cider

  • bwhip on October 28, 2022

    Unusual and very flavorful, with just a hint of sweetness from the cider, and some spice from the hot sausage. The herbs, Arugula and Parmesan added at the end really complete the dish. Prep was easy, and results were very good. I’ll likely make this one again.

  • Samrem on August 08, 2023

    Too vinegary, strange flavor combo. Was ok but wouldn’t repeat

  • jbuchman on May 01, 2024

    A little soupy. Use less liquid.

  • caa on October 29, 2025

    I used mild instead of hot Italian pork sausage, but otherwise made this as written. I had to boil it a bit longer to evaporate some of the liquid. The flavors are good and it did not have a "minty" taste. We enjoyed the nutty/chewy flavor of the farro. For next time: cut way back on the olive oil, especially if using a non-stick skillet; consider draining fat after browning sausage; stir in spinach or kale instead of adding arugula on top.

  • Beck001 on November 19, 2025

    Decent fall recipe but needed some adjustments. The liquid was way too much so ended up draining part of it. I added everything but the olive oil - and really felt it was not necessary (and it was a lot 4 tablespoons!) We think the sweetness may have overpowered the nuttiness of the farro. Not sure if a repeat but decent.

  • amanda_ejt6ss on February 14, 2026

    Great as is!

  • cheflady on April 18, 2026

    So yummy as is!! With Bob's Mills Farro the recommended liquid amount and cook time of 35m was perfect. Yes it's a lot of oil but I think it balances everything out, not too vinegary or sweet. Easy prep, will definitely make again!

• Farro with crispy spiced chickpeas, tomatoes, and leeks

  • bwhip on December 15, 2022

    This was delicious, hearty, and easy to prepare. Just the right amount of spice. We’ll have it again.

  • Beck001 on December 21, 2025

    Very large recipe. Need to reduce oil. Too oily on toasting leeks. We thought it tasted better second day

• Eggplant rice pilaf with feta, lemon, and mint

  • pattyatbryce on December 02, 2022

    Fantastic. The eggplant just melts in. Love as a side dish. Top with sliced almond and pom seeds for extra yum.

  • ezwriternc on February 23, 2023

    This made so much. It was good. But another just ok side dish in my opinion.

  • tarae1204 on January 18, 2024

    The recipe does not specify whether to peel the eggplant. I chose to peel almost all of it - and left about 15% unpeeled. The remaining skin did not bother me. I found this delicious, and feel inspired to try it with other vegetables like zucchini and red pepper added in.

  • amandabeck on October 03, 2025

    I was a bit underwhelmed by this— wanted it to be more eggplant-y, which it did the next day. Served with rotisserie chicken. But not worth the effort IMO.

• Fried chickpeas and scrambled eggs with garlicky greens and spicy yogurt

  • Pimlicocook on June 06, 2024

    I had everything to hand and this was a quick, easy and tasty supper; the generous cumin and coriander seeds make the difference, and yogurt and lime bring it all together.

  • SheilaS on March 06, 2026

    Quick and delicious. I added some pickled red onions instead of the lime juice and really liked that addition

• Crunchy peanut-crusted tofu with asparagus

  • stef on September 22, 2022

    No tofu.I made the sauce and toasted coconut and peanuts and served it over cod. It was liked by family. A repeat

  • marje_1wdjld on May 12, 2026

    Made a half batch of the tofu, but full amount of sauce. Used slightly more peanuts and coconut. Might air fry the tofu next time for ease but it was a quick and delicious dinner.

• Beets and greens phyllo pie with feta

  • MollyB on September 12, 2022

    This was good but not great. It would be better, I think, with some acid (lemon or vinegar) added to the chard and beet mixture, rather than just having lemon wedges for serving at the end. An assertive feta cheese would be better than the generic grocery store feta that I had available. I was frustrated by the "large skillet" instructions; I interpreted that as a 12-in skillet, which was too big. After folding the phylllo over my filling, I ended up with empty pan around the edges and got some burned butter on the pan. A 10-in skillet would have worked better.

  • Melissa_427 on October 26, 2022

    I was surprised by how much I enjoyed this, but also, made quite a few substitutions based on what was available. I used the last of my beet harvest so swapped the beet greens for the Swiss chard. My beets were also tiny, so I added in a diced apple (a very stunning choice IMHO). I then used cream cheese rather than Brie and blue cheese for the feta and it was all so tasty, surprisingly so!

• Cheesy baked pasta with tomato, sausage, and ricotta

  • Lepa on September 29, 2022

    This is pretty good and satisfying. The noodles cooked perfectly and I loved the fact that there is only one pot to clean!

  • ellwell on September 30, 2022

    Basic recipe when you are in a hurry. We both enjoyed it—what could be wrong with cheese, sausage, pasta and tomatoes?

  • ebs on October 04, 2022

    I thought this was great. I used the recipe online at NY Times. I used 1 lb sausage, two large cans tomatoes, about a pound of mozzarella, 16 oz ricotta, some extra water. After cooking (about 28 minutes) , broiled for about 4 minutes so it would brown a bit more. Used my enameled dutch oven. Very easy. Yummy and looked great.

  • dianev on October 31, 2022

    Loved this recipe! I added half an onion, and some garlic powder, Italian seasoning and salt to the ricotta. Instead of baking in the pot I transferred mixture to Le Creuset stoneware pans. Came out perfectly and looking forward to leftovers,

  • bernalgirl on November 17, 2022

    This is bound to become a classic in our family. Nothing quick is as good as a properly made lasagne but with a few adjustments this ticked all the boxes in terms of ease and flavor and the only clean up was a knife, a cutting board, and a skillet. My changes: sautéed a diced red onion prior to adding Italian sausage, used Oaktown Spice’s Italian herb blend in place of oregano, decreased the ratio of strained tomatoes and whole tomatoes, and increased the whole recipe proportionally to use a full bag of pasta, and cooked it in a large, deep 12”+ skillet. The final measurements that count: 1 lb. sausage, 28 oz. Each strained and diced tomatoes, 500 g giant fussiloni and 2 cups water. I baked it with the lid on for the first 10 minutes to ensure evenly cooked pasta, and ran it under the broiler at the end. Dinner was on the table in an hour and I used the baking time to prep and toast broccoli and make a green salad.

  • DFarnham on November 21, 2022

    Solid recipe: great flavors and simple to prepare. Definite crowd pleaser and will stay in our rotation.

  • snoozermoose on November 24, 2022

    This was nothing groundbreaking or new, but I appreciated it as a faster alternative to lasagna, as it's got all the same flavors. The leftovers held up very nicely.

  • Emily Hope on December 02, 2022

    Unsurprisingly this was a hit with the family -- what's not to like about pasta, sausage, and cheese? I used impossible Italian sausage so my daughter could eat it, and no one seemed to mind. Fast enough to do on a weeknight. Served with roasted broccolini on the side. Definitely more than 4 servings for our family of 3 adults and 2 kids.

  • redbird on February 17, 2025

    Perfect recipe for a blustery snowy evening in New England. I did substitute low-moisture whole milk mozzarella cheese for the fresh mozzarella cheese called for in the recipe. Halved the recipe but still at least four servings.

  • emiliang on January 23, 2025

    To make things easier, I replaced the two cans of tomatoes with the same amount of passata, with great results. Also, if your oven has a convection function, this is a good time to use it, as it will nicely brown the top of the dish at the same time as it bakes. The flavors are pretty basic but sometimes that’s all you need.

  • aimeekitty on March 26, 2025

    We really enjoyed this one and would definitely make it again.

  • Acarroll on June 19, 2024

    This is a heavy, cheesy, meaty recipe. Easy and tasty but so heavy that I wouldn't put this in a regular rotation. Would definitely half the meat next time, and I considered adding mushrooms.

  • sydlikestocook on August 14, 2024

    Easy when you're craving lasagna but want something easier! Used full lb of sausage and subbed orecchiette. I found it was a little too watery - will decrease the water by 1/3 cup next time.

  • Beck001 on January 31, 2026

    One of her easiest dishes in the book. I upped the fennel seeds slightly. Reduced cheese amount slightly. Per the notes - Timing on noodles is a little tricky but worked out. Great for hungry teen boys!

  • lindsey_5xsrit on January 22, 2026

    Great sausage baked ziti esque recipe. Love that it’s truely one pot and the pasta cooks with everything else.

  • Larkspur on April 15, 2023

    This was a hit! Tastes like lasagna but much quicker and easier. I used the whole 16 ounce box of pasta so increased to a 28 ounce can of crushed tomatoes and added a little more water, roughly 1/3 of a cup more. I also used a little more ricotta and Parmesan.

  • Rachaelsb on March 15, 2024

    So easy-pure comfort. Pasta was a little chewy but still yum. And so easy to clean up.

  • Cochise on June 16, 2025

    Great one pot dish, can substitute other sausages and just up the fennel seeds.

  • lean1 on February 20, 2024

    Loved this recipe. I omitted the sausage and used a bit less mozzarella cheese but it was perfect. I used powdered fennel and oregano and no chili flakes. and pre shredded low fat mozzarella. Will be making this often.

  • amandabeck on September 25, 2025

    I used a mix of three chicken sausages and two pork sausages to lighten it up a bit -- the cheese makes it plenty decadent, and next time I would just go 100% chicken. Could feed an army, and is a true one pot meal-- you just keep cooking and adding ingredients to the same bowl. That said, since there's pasta-- timing is important! I let it go in the oven for too long while I did chores and the pasta got pretty soft. Still delicious, and the toddler ate it too.

• Spaghetti with tuna, capers, and cherry tomatoes

  • Jviney on September 08, 2022

    This was flavorful and yummy and perfect for a week night dinner. It definitely had tuna casserole vibes but so much lighter. I did add in the anchovies and I think they contributed a depth of flavor that would be missed without them. We liked it a lot.

  • pistachiopeas on November 09, 2022

    Fast and delicious. I used a mix of dill and parsley for the herbs. Don't skip the anchovies.

  • Astrid5555 on November 10, 2022

    Delicious, perfect weeknight pasta dinner recipe. Do add the anchovies!

  • Soulkitchenjen on January 23, 2023

    Added the anchovies and red pepper flakes. Used a mix of dill and parsley. An absolutely delicious pasta that is full of umami.

  • Lepa on January 26, 2023

    This was tasty and easy. We used parsley for the herb. Will definitely repeat.

  • Jane on February 23, 2023

    A good store-cupboard, weeknight dinner. I added the optional spinach and used dill and parsley for my herbs. I think the optional anchovies should definitely be added - even anchovy haters wouldn't notice and they add a deep umami element.

  • BearTrapHouse on March 25, 2026

    New go to, next time want to try with canned tomatoes to make it really pantry friendly

  • crysta_63qusi on May 14, 2026

    Delicious and so easy. Next time I'll cut back the liquid just a bit for gluten free pasta. Definitely use the anchovies and more herbs.

  • Skamper on February 08, 2025

    Fine but probably not a repeat. Easy to throw together. I used tuna in water, banza spaghetti, spinach, and scaled it down to 2 portions.

• Creamy goat cheese pasta with burst cherry tomatoes and olives

  • MollyB on September 13, 2022

    Great dish! I used mostly goat cheese with some ricotta added in, and loved it. The cream plus goat cheese makes for a delicious, easy sauce. All the cherry tomatoes in my garden decided to ripen at once, and this was a nice way to use a lot of them.

  • snoozermoose on November 24, 2022

    This was so delicious! One of my new favorite pasta dishes. The goat cheese sauce is delicious but doesn't feel too heavy and is perfectly balanced by the sweet, tart cherry tomatoes.

  • Emily Hope on December 10, 2022

    I thought this was delicious -- the flavor profile is right up my alley. Swapped green olives for kalamatas as that's what I had on hand. My eight year old liked it, but the 10 year old was not a fan -- he didn't care for the goat cheese. Might try the cheddar variation for his sake. Served with some green beans.

  • breakthroughc on January 10, 2023

    This was delicious. I cut back on the pasta, but I almost always do. We are 2 -3 ounces pasta portion people. I added a small bunch of kale, chopped along with the first tomatoes. Added color and upped the veggie content. Used kalamata olives as I have a Costco jar in the fridge. I skipped the the basil as I had added kale. Really nice combination of flavors.

  • peaceoutdesign on January 14, 2023

    I used sausage tortelini and made it the cheddar version. Made my favorite "burnt" cherry tomatoes for this and added a bit of kale. I was very good and simple.

  • Astrid5555 on January 16, 2023

    Excellent dish, great sauce. Did not add the olives because family prefers it without. Will make again!

  • crandall57 on August 12, 2024

    Delicious and easy. I added some swiss chard and, because of a cow milk allergy, I used soy milk. I’d switch out the soy milk (too strong flavor) for sheep’s milk yogurt or sheep or goat milk, almond or oat milk if the others are not available.

  • bernalgirl on July 07, 2024

    Easy and tasty. I’d happily make this again

  • trudys_person on May 19, 2025

    We really liked this too! Easy and tasty. I made it true to the recipe and added spicy Italian sausage, which I had cooked ahead and sliced up. We'll make it again, and try some of the variations in the book and suggested below. My only quibble is with the serving size, and I find this to be the case with pasta recipes in many American cookbooks. The recipe says "Serves 4," but I served it to five adults, three of whom had just finished a 38-km/23-mile bike ride, and still have 4-5 servings left. I would say that this recipe serves 8 generously.

  • Babycarrot on September 10, 2023

    Like others have mentioned this is a great dish. The green olives cut through the richness of the goat cheese. Love that this doesn’t create too many dishes. I totally forgot to reserve some pasta water but I don’t think the sauce needed it.

• Skillet shrimp scampi with orzo and tomatoes

  • Wende on September 14, 2022

    This was good. Not great, but still very good. I had spectacular shrimp from a fisherman down the way on the day I made it, so I don't know how it would taste with frozen or previously frozen shrimp. I went ahead with the sidebar suggestion to add peas to it, but I think the additional starchiness did not do the dish any favors. It was a very easy dish to prepare and I'll definitely make it again sans peas.

  • snoozermoose on February 04, 2023

    I agree with Wende that this was good, but not great. My husband and I both found ourselves preferring the more traditional shrimp scampi with spaghetti that we make over this.

  • kari500 on November 14, 2023

    This was a big hit. I didn't realize when making my grocery list that this was for 2-3 people, but I made it work. I used the 1 lb of shrimp but doubled orzo, tomatoes, and garlic, and then sort of halfway between for the seasoning. This worked well for us and I'd do it the same way again. Very easy to put together, lots of kabang flavor (especially if doubling the garlic!). I put the tomatoes in a few minutes before the final addition of the shrimp, just because I wanted them a bit more cooked than I thought they'd be otherwise.

  • sydlikestocook on January 27, 2025

    Easy dinner for 2 people! I did 2/3 cup orzo and reduced the water, doubled the garlic, and added peas.

  • ShayLRoss on May 23, 2026

    This turned out well, although I thought it could use a bit more seasoning and/or more butter to strengthen the flavor. It's a pretty easy cook in the skillet, and I opted to add some frozen vegetables too.

  • ezwriternc on May 12, 2026

    This came out great. Added spinach and parm cheese. Easy and delicious.

  • pattyatbryce on November 24, 2025

    My husband loved this. I thought it had a touch too much parsley and have to admit that I've made better. I think I cook every scampi recipe I find. We added the extra corn and he loved that. I agree with @kari500 that I would have preferred a little more time on the tomatoes and I personally would have preferred another minute on the garlic. Overall, a simple scampi recipe that can be made on a a weeknight and doesn't need extra veg sides.

  • Summerlandsky on February 23, 2023

    My family loved it, and even better, it was quick to the table. I made a few changes based on our preferences. I used chicken broth instead of wine, although, without kids I definitely would have gone that route. I also doubled the orzo and added more broth and a little full fat goat milk as the liquid. I also added about a half cup of shredded Parmesan to make it cheesy. My kids literally licked their bowl clean lol.

  • janeths on March 16, 2026

    I added some edamame and spinach. An easy weeknight meal for two with some leftovers for lunch tomorrow.

• Crispy chicken thighs with puttanesca green beans

  • Wende on September 14, 2022

    This was good but very oily. I will definitely make it again, but cut back on the amount of oil when making it again. I used Castelvetrano olives which worked really nicely, but I will try the alternative Kalamatas the next time for bolder flavor. This dish comes together easily and is quite tasty

  • bernalgirl on February 28, 2023

    Absolutely delicious, wouldn’t change a thing. We used a combination of kalamata and green cocktail olives, and served it with roasted waxy potatoes. This was a favorite with the whole family, adding it to the rotation for family dinners.

  • vikingcook on February 29, 2024

    Delicious! Made pretty much as written. Used Kalamata & plain old pimiento stuffed olives.

  • Sophiebrand on November 04, 2025

    Very delicious! I doubled the tomato paste, deglazed with white wine and doubled the broth for a more brothy sauce

  • innerharbors on July 03, 2025

    I love this recipe and have made it a few times, but I just don't seem to be able to brown skinless chicken thighs. Definitely will try for skin-on next time! Also, really demands some crusty bread to stop up all the delicious juices.

  • edougherty on March 21, 2026

    Easy, added lots of lemon juice at the end. Would add more liquid next time to leave more sauce to pour over chicken

  • mpo on February 23, 2023

    This was very tasty and came together pretty easily. I used a 12-inch pan and not a Dutch oven which was not a problem. I used less oil and squeezed some lemon juice in along the way, but I’d make this again.

  • tisayw on April 10, 2025

    This one is definitely a keeper! Made the recipe exactly as written and it turned out beautifully.

  • pastaplease on February 18, 2024

    Very good! Strong, deep flavors. Used a mix of both kinds of olives (Kalamata and Castelvetrano), almost double the 1/4 C called for. Also doubled the broth (it mostly cooked down). I wondered how it would have been with skin-on chicken thighs ... certainly more likely to actually be "crispy." Might try that next time. Will definitely be making this again. The skinless, boneless thighs cook pretty fast, especially after browning for 5 min each side, so next time I'd only put in the oven for about 18 minutes. Overall, really excellent and easy to put together dish.

• Roasted tuna with brown butter corn, tomatoes, and chile

  • Nancy402 on September 19, 2022

    This was excellent with salmon. Added the baby arugula as suggested to “veg it up” and made the full recipe for just two servings of salmon. No regrets!

  • kari500 on October 14, 2023

    This is delicious and so easy. I did overcook it slightly (blaming my husband, who insisted it wasn’t cooked at the 12 or 15 minute mark). The browned butter makes such a difference in this. Added about a cup extra corn, used 2 unseeded jalapeños. Everyone loved it, and I will definitely be making it again. Served with French rolls.

  • Babycarrot on September 11, 2023

    Refusing to accept that it’s almost fall I have been seeking out recipes with corn, tomatoes, jalapeños etc and so this was a natural selection. I made this with salmon which was a fine substitute. Cook time was closer to 13 minutes from the estimated 10-15. I used chipotle chili powder instead of ancho chili. Easy one pot meal with minimal clean up. A piece of baguette would go well with the dish.

  • Bessp on April 29, 2024

    Fantastic quick summer meal, very fresh and light. Will make again. Doubled the jalepeno because ours were very mild.

  • tarae1204 on September 27, 2023

    I made this with defrosted salmon fillets and found it took much longer to roast than the stated time. It needed about 30 minutes in my Le Creuset Dutch oven. I think my salmon might've been still very cold or frozen on the interior. But the extra cooking did not affect the end result. This dish was loved by all, including the picky eater. I used double the amount of corn and tomatoes called for, but I still wished there were more of these delicious vegetables in the pot to go with the salmon.

  • Jviney on August 16, 2024

    This was really good, it’s true that the browned butter makes the difference. I agree that adding another cup of sweet summer corn is a good idea. So lovely.

• Cheesy, peppery spaghetti with asparagus

  • Jviney on September 22, 2022

    My asparagus had gone bad, so I replaced with broccoli. The cheeses melted down into a lovely texture, coating the spaghetti well without clumping. All in all, though, there are other quick pasta dinners I’d probably choose before this one.

  • cdglamontagne on December 05, 2022

    Made this with 1 bunch asparagus and about half the pasta as there were just two of us. Like the other reviewer I'd probably try other pasta dishes before making again but this was pretty good. Interesting technique and actually the pasta came out perfectly cooked and seasoned. That said, it would have taken a lot less time to use multiple pans... I think this book includes some Melissa Clark recipes that are streamlined to save steps or dishes but also some that are one pan just for the sake of it.

  • EatinSnax on July 25, 2025

    This was pretty good. I love the idea of cacio e pepe with asparagus, but in practice the asparagus mostly slipped through the spaghetti and ended up in the bottom of the bowl. Kind of a mismatch of pasta shape to vegetable shape. I found myself wishing I had just made regular cacio e pepe with asparagus on the side (which might have been faster and easier anyway).

  • STT on September 27, 2024

    We loved this one. I added the peas as suggested, and we had an easy and delicious dinner with lots of veggies.

• Bacon and egg spaghetti with greens and herbs

  • shylastrath on October 10, 2022

    Used bucatini and added small tomatoes and garlic. Sauce was smooth and delicious.

  • kellilee on January 01, 2023

    Everything about this recipe was excellent except one thing: the pepper. Recipe calls for 1.5 teaspoons kosher salt but 1 TABLESPOON freshly ground black pepper. My not-very-refined-cooking-intuition said DON'T DO IT, maybe this is an error in the book, cut back on that pepper. But my rule following self got the best of me and I trusted the recipe as written and the result was TOO MUCH PEPPER. We ate it begrudgingly but complained about the pepper with each serving and laughed at the instruction in the book that suggests that you might need MORE black pepper for serving. Then I scoured the Internet for errata with no luck, saw that at least one other EYB member made it and was happy and once again questioned my not-very-refined-palate. So be warned if like me you prefer more balance between your salt and pepper and one more note: recipe suggests this serves 2 or 3 but in our household it easily served 6 so that was (or would have been) a plus if we'd been happy with the result.

  • DFarnham on January 05, 2023

    I felt I had a fair amount of pasta water in the pan when I added the egg mixture. I added the spinach (I added a 5 oz box, not the 8 oz) and herbs and covered per directions, but the dish became much drier by the time it hit the table. We used bucatini, and there was probably about a cup of pasta water in the pan but probably should have had more. The dish was very goopy, although the flavors were good. We like MC's carbonara recipe in Dinner better so probably won't repeat.

• Cavatelli with butternut squash, ricotta, and rosemary brown butter

  • Astrid5555 on October 15, 2022

    Made this only because I had some leftover butternut squash and ricotta in the fridge and was pleasantly surpised. Much more than the sum of its parts, really excellent.

  • MollyB on November 09, 2022

    Pretty good if you have some squash or pumpkin to use up. The fresh herbs and Parmesan at the end are definitely needed to make it all come together. I used (what turned out to be) a fairly bland Cinderella pumpkin, and I think it would be better with a more flavorful winter squash or pumpkin. But it was still quite good for a fairly easy weeknight meal!

  • pistachiopeas on November 10, 2022

    I made this because I had my own frozen and cubed butternut squash in the freezer, as well as ricotta to use up. It was fine but I wouldn't repeat, especially if I had to start with a full squash that I had to peel...

  • aimeekitty on March 26, 2025

    This was fine, but I found it kind of bland. I probably wouldn't make it again.

  • kellilee on February 26, 2023

    Swapped out 3 cups whole cherry tomatoes instead of the squash (for a more juicy variation per Melissa Clark). Could not find cavatelli in my grocery store so substituted rotelli which I hoped would be a "dense shape like cavatelli". It worked. So I'd title this recipe Rotelli with cherry tomatoes, ricotta, and rosemary brown butter. Completely agree that this was "gorgeously creamy" and only took one pot to make. I get frustrated when a recipe calls for 12 ounces of pasta but I dutifully left 4 ounces out and it probably worked best that way as far as sauce to pasta ratio goes. I ended up using fresh mint and dill and skipped the crushed red pepper flakes for serving despite Melissa's warning that the pepper was essential for "verve and color". We will have some leftovers for lunches this week which is always nice.

• Orzo with zucchini, feta, and dill

  • Melissa_427 on October 18, 2022

    Incredibly tasty and quick to pull off. Prefect use for the last of my garden zucchini!

  • kari500 on September 02, 2025

    Delicious. I used chicken broth instead of vegetable. The peas were unexpectedly nice in this.

  • Astrid5555 on September 17, 2023

    Excellent, very quick and easy to make, used parsley instead of dill. Needed lots more liquid than mentioned in the recipe.

  • doughet on May 22, 2023

    This made an excellent lunch with a mix of dill and parsley from the garden.

  • innerharbors on December 24, 2025

    I thought this was pretty dandy. Recipe was totally low effort and the flavors and result hit the spot. Looking forward to trying this with shrimp as someone below said.

  • Pimlicocook on June 14, 2024

    I enjoyed this very much: added prawns sautéed in butter, used lots of dill and coriander, and served with a drizzle of olive oil and chilli flakes. Will make again.

• Cumin-y chicken and rice with peppers and peas

  • eileentien on October 31, 2022

    Easy to make. Tasted similar to paella. Husband and I thought it was great. 5-year-old daughter liked the chicken but didn't like the rice.

  • Melissa_427 on November 23, 2022

    I really struggle with the timing given for most one pot rice and protein dishes, my rice was underdone and likely could have used more liquid from the beginning. I might try again and make some adjustments, the flavors were great.

  • jfleissn on January 17, 2023

    Mixed on this one. The chicken part was amazing. We used boneless breasts, and cooking them this way—using the spice paste, browning very lightly, then basically steaming whole with the rice—produced incredibly juicy and flavorful chicken. The rice I found rather dry. It was cooked through, but many recipes of this type use tomatoes and I think that might have helped this one. Flavors were good, though I meant to add the suggested optional sausage and forgot to do so because that note was only on the second page in the cookbook.

• Turkey and bean tamale pie

  • Lepa on November 03, 2022

    This was the first time I've had tamale pie and I really enjoyed it. Perfect food for a chilly, rainy day! This will be a repeat.

  • bernalgirl on November 17, 2022

    I grew up with tamale pie so I adjusted the filling to what I’m used to: added Mexican oregano, diced peppers (green and red) in equal parts to diced onion, Rotel diced tomatoes with chiles, doubled the beans (happened to have made black beans), and added 1 cup frozen corn. I love this topping although next time I’d put the cheese under the topping to add some cheesy goodness to the casserole. My family loved it as written here garnished with sour cream, chopped scallions and cilantro, and Valentina hot sauce.

  • PinchOfSalt on December 05, 2022

    Made this as written, using two of the suggested substitutions: ground beef for the ground turkey and canned red kidney beans for the canned pinto beans. The chili portion tasted great but it had almost no sauce component, even just after adding the tomatoes (including their juice) and the beans. The recipe clearly anticipated that that initial mixture would be wetter than mine was. I was using Muir Glen diced tomatoes. I added some water to keep the chili mixture from completely drying out during baking. I'll also observe that there is absolutely no need to use a 5-6 quart dutch oven for this recipe. The 4-quart Dutch oven that I used for baking was larger than needed. It also was too wide for the cornmeal batter to cover the surface of the chili. In fact, one might consider ignoring the one vessel theme of the book and making the chili in a skillet and doing the final bake in a large casserole (at least 2.5 quarts).

  • mdagl on February 25, 2026

    Really good! Felt like the cornbread to chili ratio was a bit off; more cornbread than we felt like the chili needed. Similar recipe concept to Molly Yeh’s Baharat chili and cornbread, but we decided we like Yeh’s version a bit more and will make that one instead moving forward.

  • Beck001 on November 10, 2025

    Added more tomatoes and still wasn’t quite enough as too dry for our tastes. I think this is a decent base recipe that you can adjust for your family tastes. (Our kids would have preferred more beef). Also the size of the dutch oven seems a bit off - can use smaller one.

  • ozzzzzz22 on April 01, 2026

    This has good effort/reward AND cost/reward ratios, which makes it perfect for weeknights. It also looks lovely and comforting if you get the top golden brown so it's solid for having company over too. You can really eyeball most of the quantities (e.g., I think I used larger-than-called-for cans of beans and diced tomatoes and I definitely didn't measure the chilli powder or cumin) and it'll still turn out great - just taste and season as you go. Yes the chilli does look a bit dry at first but once it cooks for a while things break down and moisten. I've made this a handful of times now and it's always gotten rave reviews. I love it with a big dollop of Greek yogurt on top.

  • lindsey_5xsrit on February 18, 2026

    Really solid recipe! Only change I made was using a 28 ounce can of crushed tomatoes instead of the 14oz + made the full recipe in a cast iron skillet.

  • jennifer_vszvd1 on May 08, 2026

    This was really easy and I’d make it again, but it was very dry. Another can of tomatoes may solve the problem. This could also benefit from the chile simmering for several hours to develop flavor, but that would defeat the whole easy dinner concept.

  • vikingcook on April 27, 2026

    Too much trouble for the result. Not great

  • tarae1204 on September 27, 2023

    I made this recipe with ground turkey and pinto beans, as suggested. Needing to make it gluten free, I used a boxed gluten free cornbread mix, adding in some fresh kernels from two ears of corn and topping it with grated sharp cheddar. It came out very well using a boxed mix.

  • pattyatbryce on November 24, 2025

    This was a good dinner. We used beef instead of turkey because it is the weekend before US Thanksgiving. We'll have more turkey than we can handle soon enough. Next time, I would use leftovers of my regular chili recipe and then top as written. Her intention was likely to make a fast chili, but to me, it is worth a long cook for good chili. Other changes: I added a cup of corn to the chili because I needed to cook it and used a bit more cheddar because I like it.

  • jfleissn on February 09, 2026

    Well, I made an embarrassing mistake with the cornbread part of this recipe, so I won't comment on that. But we liked the chili very much! I was a bit skeptical about the idea of a quick chili, but it had very nice depth of flavor, well punched up by the bright notes of cilantro, scallion, and jalapeno (our pepper was quite large). We used a small 4 and a half quart dutch oven and that worked fine. Very nice with yogurt on top; I like the idea of adding corn too. It did look dry and so, heeding others' advice, I added the juice from an additional 28 oz can of tomatoes which we were using just the tomatoes from the following day. Yum!

• Gingery coconut noodles with shrimp and greens

  • bernalgirl on November 09, 2022

    This is a complete one-pan dinner and it is delicious. I was worried that it would be too mild but my teen described it as “like coconut rice but with noodles”. I substituted quartered baby Shanghai bok choy because my family prefers it, adding the vegetables just before the noodles. Will make again.

  • Astrid5555 on February 09, 2024

    Made the suggested substitution with salmon, but did not sear the fish beforehand just added it to the coconut sauce to let it poach. Very rich, would substitute half the coconut milk with broth next time, but that’s just a personal preference.

  • edougherty on January 23, 2026

    Good, needs lots of lime, an addition of fried shallots and crushed peanuts on top would make this Great!

  • Cathyschuh on July 08, 2024

    excellent flexible recipe. For dietary needs I used trader joe almond cashew macadamia milk vs coconut milk. Was it rich and thick? no! delicious anyhow? yes! also used swiss chard. jumbo shrimp and used better than boullion lobster paste instead of oil to saute the green onion garlic and ginger. My husband thinks I am brilliant

• Tender chicken in a pot with pearl couscous, lemon, and mint

  • Melissa_427 on November 23, 2022

    Worked perfect with a wild pheasant. Used only half the called for couscous which lead to more of a soup which we liked. I would, next time, wait to add the peas until the very last minute, I was actually surprised that the recipe had them added so early, they lost a lot of vibrancy in that time. But a delicious preparation of a whole bird, so will definitely be repeating.

  • ellwell on November 30, 2022

    This was absolutely wonderful. My husband made it last night and it was the most satisfying thing Ive had a a while. There was some kind of magic in that pot. Also— I’m not sure how, but the mint punches up the flavor quite a bit. So glad there were leftovers for lunch!

  • Beck001 on November 16, 2025

    This is hearty yet bright dish maximizing use of full chicken. I may use a little less lemon next time but overall a great dish. Hands on time is not high though allowing time for all the roasting.

  • ezwriternc on February 23, 2023

    This was a hit. I used orzo instead of couscous and used much less than called for. That made it very soupy the first night which was fine by us. The next night the orzo had soaked up all the liquid. I also cooked the chicken the night before then heated it up and added the orzo the next day. Nice comfort food.

• Pasta with garlicky broccoli rabe, lemon zest, and mozzarella

  • cheffreddie on January 03, 2023

    My fiancé loves broccoli rabe, so this recipe jumped out as my first one to try from this wonderful book. If you're a fan of the super cooked-down, bitter, vegetal flavors of classic broccoli rabe from an old school Italian restaurant, you will enjoy this dish! Note that the greens come out a rather drab shade by the end of the cooking process as they boil with the pasta for the full 10 minutes. The anchovies added rich umami without any fishiness, I second Melissa's advice to keep them in. The basil adds some lovely freshness along with the buttery mozzarella to balance the bitter flavors of the rabe. The only change I might make next time is to add some crispy breadcrumbs as an additional topping.

• Lemony orecchiette with chickpeas, chile, and arugula

  • Soulkitchenjen on January 25, 2023

    Very good. Had some issues crushing the chickpeas. Did my best. Added almost a full lemon worth of juice and additional red pepper flakes. Her recipes always need way more salt than noted. I’d make this again.

  • cklauber2 on September 19, 2023

    Needed a lot more salt and lemon juice at the end. The texture with the mix of mashed and whole chickpeas may not be everyone's thing, but I liked it!

  • innerharbors on February 01, 2024

    A bit odd but it grew on me as we were eating. It made for a very dense, heavy stew that wanted to sink to the bottom of my Dutch oven and stick, so I basically stirred the entire time. This is definitely a two-lemon recipe.

  • bwhip on February 22, 2023

    Very tasty dish, with unusual but easy prep. We’ll make this again.

  • Churchim808 on May 12, 2025

    This was pretty good. I veganized it by using vegan butter and parm. I scaled the parm to just 1/4 cup and it was plenty.

• Lemony turkey and white bean soup with winter greens

  • Cheri on February 06, 2023

    Delicious. Smashed some beans, and only used 4 cups of broth. Perfect.

  • bernalgirl on November 28, 2023

    I riffed on this with leftover turkey and added sweet potato, turnips and parsnips. I also upped the spices. Overall a warming bowl of soup — don’t skip the lemon it really brightens up the flavors.

  • peaceoutdesign on December 30, 2023

    I minced leftover Christmas turkey instead of using ground. This was a nice easy dinner. I agree that you need the lemon juice to finish it.

  • Wende on October 25, 2023

    This is a delicious soup. I used 4 cups of chicken stock and a bag of triple-washed kale to make it easy. I didn’t need to smash any of the beans to make it thick - it was perfect as it was. The lemon juice adds a lot, so don’t omit it!

  • averythingcooks on September 29, 2025

    As she suggests grd pork as a sub for the turkey, I used the meat from an Octoberfest sausage & for the fresh herbs, a mix of basil, parsley + dill. I had both frozen spinach (for the greens) & a small amount of tomato sauce (canning overflow) to use up and we both enjoyed this flavourful dinner bowl. Oh yes...the lemon is a very good finisher and I did have a pretty heavy hand with the red pepper flakes.

  • Lepa on April 27, 2024

    I added a bit more tomato paste (3tbsp) after reading reviews on the NYT app. It needed a bit more salt and acid at the end but was a very good soup.

  • Jgentzler on September 09, 2025

    It's an excellent basic soup recipe to modify for whatever you have on hand

  • Rachaelsb on December 08, 2022

    This was delicious! Great acidy punch with lemon and cumin and red pepper flakes give great heat. Def needed to do more than 4 c.broth. Curious what adding winter squash would do? Next time!

  • ksg518 on December 15, 2022

    Great soup! I make a lot of kale/sausage/bean soup since I get so much kale from my CSA but this is a much lighter version I’ll be making from now on. I used dill as my herb which I especially liked.

  • estanzler on October 02, 2024

    This was really fantastic. I doubled it and added some Better than Bouillon and it was a really nice addition. I had forgotten to add the last step of the lemon juice and herbs until after I had eaten the first bowl. I was nervous to add it, since it was already so good, but the lemon juice/zest sent it over the top. Definitely will make again.

  • StephCooksAll on April 14, 2026

    This is a favorite

  • tisayw on August 12, 2025

    This was amazing, tasty and really easy to pull together. I made exactly as written, with no modifications. It got a thumbs up from the entire family.

  • Beck001 on November 21, 2025

    A good soup with bright flavors. Used collard greens I added more veg and slightly more protein.

  • crysta_63qusi on January 26, 2026

    Great base recipe for a versatile winter soup. I often use leftover roasted chicken or turkey and add a can of diced tomatoes. Don't forget the lemon at the end - the acid really amps up what is already a great bowl of soup.

• Orzo minestrone with fresh corn, zucchini, and pesto

  • Astrid5555 on September 24, 2022

    Quote from my 15-year old: „Surprisingly good, considering the ingredients!“

  • breakthroughc on August 24, 2023

    Really delicious soup. I used sungolds from my garden and didn’t get the contrasting texture, but they were still lovely. I threw the corn cob in with ingredients for the first simmer and removed it when I added the orzo and corn kernels. I used home canned tomatoes and frozen pesto. Makes a lot, at least 8 servings. Will definitely make again.

  • bwhip on April 05, 2024

    Excellent soup. So easy, and wound up yielding great results. I had just enough pesto from a recipe a couple of nights earlier, so it worked out great.

  • redbird on August 06, 2023

    Loved this on a stormy summer night. Did increase the amount of corn. Cooked 3/4 cup of Rancho Gordo Marcella beans to use in the soup.

  • Melissa_427 on September 16, 2022

    Some swaps I made: Chickpeas for the cannellini (because it's what I had on hand). 2 cups of homemade marinara for the canned plum tomatoes (because I have an abundance). Unknown frozen pesto cubes which could feature anything from carrot tops to cilantro. Really enjoyed this dish and can't think of a better way to use some of this seasons bounty

  • srahndennis on September 20, 2022

    Wonderful! Perfect pot of soup for this time of year. Adding the cherry tomatoes at the end provided great contrasting texture.

  • Pimlicocook on May 28, 2024

    Delicious! I used a pressure cooker and cut the time to just over half an hour total. Will definitely make this again.

• Spicy gochujang chicken stew with potatoes and cabbage

  • Astrid5555 on December 18, 2022

    I do not own an Insta Pot so I added some more water and cooked the stew for 40 minutes on the stove. The marinade flavors were quite muted, probably because they were too much diluted. The cabbage however tasted perfect. Will use my pressure cooker next time.

  • bernalgirl on November 29, 2022

    I adapted this recipe to use up leftover dark meat turkey from Thanksgiving and it was fantastic. Great flavors, easy preparation, and I look forward to making the original. I omitted the vinegar but otherwise followed the recipe on stovetop, adding a cup of turkey broth with the potatoes and marinade ingredients to create the stew, and the shredded turkey and Napa cabbage at the end. My family asked for more broth but otherwise enjoyed it.

  • TrishaCP on January 12, 2025

    This hit the spot on a cold and snowy day. I subbed sweet potatoes for regular potatoes.

  • hbakke on April 07, 2023

    Delicious and easy! I used a dark mushroom soy sauce which made the resulting stew darker than the book photo. I used green cabbage in place of napa cabbage. I would make this again.

  • Skamper on February 10, 2023

    We both enjoyed this. I had only 1.5 lbs of chicken so added extra carrots and cabbage. I used 2 T gochujang but no extra chili flakes, and next time I'd add a little bit of chili. An easy, satisfying dish.

  • jennsutherland on October 11, 2022

    Really satisfying, simple soup, and excellent for leftovers!

  • snoozermoose on November 24, 2022

    This was outstanding. My husband and I couldn't get over how good this was, and very easy too. Despite the name, I didn't find this spicy at all.

  • laws on January 25, 2025

    I have made this several times since getting this book and love it. It is great for supper on super cold winter days and come together fast. The last time we had leftovers I served it over egg noodles - it was great!

  • ozzzzzz22 on February 14, 2025

    This was fine but not great in my family's opinion. The flavour was good but the texture and appearance were not. If I do it again I'd use a full cup of water (I got a burn notice even after scraping the bottom) to make it more brothy. I also would caution against over cooking and over stirring this (getting a burn notice unfortunately forces you to do both), since the potatoes and carrots will quickly turn to mush and you'll end up with Gochujang-flavoured mashed root veggies studded with chicken meat. This is even more pronounced if you have leftovers the next day.

  • Zormasa on November 10, 2024

    I used bone-in, skin-on, chicken thighs, but I removed the skin and crisped it up while stew was cooking. I also used a bag salad (it had cabbage, carrots and lettuce) for the cabbage because that’s what I had. I sprinkled the top with the crispy chicken skin. I did not have any cilantro and missed that a little, but all in all, I can’t wait to make this again! It is packed with flavor

  • Babycarrot on September 25, 2023

    Not much of a looker this stew is but it is so delicious it doesn’t even matter. I didn’t find this spicy either but you could always add more gochujang into the stew. I used green cabbage. Make sure to cut all the veg into larger chunks so they don’t all disintegrate. I also lowered the cooking time to 7min in my ninja foodie pressure cooker and everything was perfectly tender. This is perfect for a weeknight recipe. I’m looking forward to eating this for work lunches this week.

  • Soulkitchenjen on December 04, 2023

    This was absolutely delicious as easy as heck.

  • crysta_63qusi on February 02, 2026

    I've made this many times, and it's so satisfying, especially on a cold day. The leftovers are fantastic, too. Super easy and relatively quick.

• Garlicky pork chops with cauliflower and pomegranate

  • bernalgirl on December 01, 2022

    We sat down a little late and hangry and a few minutes into dinner my teen declared this a perfect meal and asked if I’d put it into regular rotation. She had chopped herbs with no pomegranate, the Little had everything plain, and the two adults had it as suggested with pomegranate and chopped cilantro and mint. I honestly found it a little one-dimensionally garlicky without the garnishes, next time I’d consider adding smoked paprika and 1/2 t of Urfa or Aleppo chile. But it’s so easy and with a reaction like that I’m bound to make it again.

  • Wende on September 14, 2022

    I wasn't crazy about this dish and neither was my husband. The flavors didn't quite come together with the vibrancy I have come to expect from Melissa Clark. I might try it with chicken thighs, but I'm honestly not sure that would make much of a difference.

  • SpatulaCity on November 01, 2024

    Loved this! The rub is so flavorful! Made some cooking adjustments though by cooking the pork chops and cauliflower separately. I took the suggestion of the reviewer Bessp and put a cast-iron skillet in the oven while it was preheating. Using this smoking skillet for the pork chops gave them a nice sear. That also gave me flexibility for cooking the cauliflower, as I usually don’t like overdone roasted cauliflower and could just pull the florets when done. The chops and cauliflower went in the oven at the same time and were done about the same time too, so it was convenient all around. Would make again

  • jbny on November 03, 2024

    Underwhelming. Added smoked paprika and urfa pepper, and cooked chops separately (as suggested in other notes). Used garlic paste instead of finely minced. Could have used even more spicing up. Even with marinating, the flavor didn't penetrate thick chops. May try again with thinner ones. And 7-10 minutes is more than enough time to cook the pork at that temperature.

  • jbny on November 03, 2024

    The cauliflower is good, though.

  • Bessp on October 30, 2023

    Easy, quick recipe, very tasty. Next time I'll cook the chops in a skillet instead. I'd rather have a good sear and have to wash another dish.

  • ellwell on March 19, 2024

    These were amazing! Perfectly cooked chops, with charred bits of cauliflower. The pomegranates do some kind of magic. Will make again.

  • lelatx on January 06, 2024

    I made this exactly as written (with parsley) and the chops were juicy and the cauliflower perfect. But we thought the pork chops tasted too much of cumin and nothing else, so next time I'll sub some of the cumin with ground coriander and paprika, and increase the garlic (or maybe add garlic and onion powder).

• Kimchi pork soup with napa cabbage and silken tofu

  • bernalgirl on November 20, 2022

    This is such an easy and warming soup. It’s not an authentic kimchi-jjigae but it comes together in minutes and my family enjoyed it. I served it with fresh udon noodles, which sealed the deal for my little.

  • amandabeck on October 16, 2024

    Delicious and healthy! Will really warm you up on a cold day, and tastes better on the second day. Easy to make if you have access to high quality kimchi. I realized midway through cooking that I didn't have fish sauce and just left it out, and it still turned out delicious.

• Roasted cauliflower and potatoes with harissa, yogurt, and toasted almonds

  • bernalgirl on December 17, 2022

    This doesn’t feel like a full meal but the combination of cauliflower and potatoes is a perfect side for grilled fish. I omitted the almonds but otherwise followed the recipe. I’ll make this again!

  • jenburkholder on November 13, 2022

    I love her harissa chicken sheet-pan recipe, so no surprise - this one was also delish! I used a homemade harissa as I discovered mine had gone moldy when I opened the fridge. Luckily my husband buys New Mexico chiles by the pound, so it was just soaking and throwing in the Vitamix with garlic and spices. I didn't have any almonds, and my only herbs were cilantro. Such a satisfying dinner for me.

  • kari500 on October 29, 2023

    Solo for dinner, made this. I couldn't find any lemons at either grocery store I went to, so I added a bit of preserved lemon paste to the leek mixture. In the end I felt like I wanted more lemon (and a bit more salt, but that could just be me), but that was easy enough to fix. I only had dill, which wasn't a problem. I like this a lot.

  • ksg518 on March 24, 2024

    I love Clark's Harissa Chicken recipe but even so I was surprised how much I loved this. If I had one quibble, it would be that I didn't think the almonds added much. I wouldn't hesitate to make it without the almonds or perhaps to experiment with walnuts or pine nuts. A definite repeat.

  • stockholm28 on December 04, 2023

    This is a vegetarian version of her Harissa Chicken from Dinner which is probably my favorite sheetpan supper. I prefer the chicken version, bit this is a great option when you want a meatless meal with winter vegetables.

  • Beck001 on November 19, 2025

    Really nice side dish but for us would not really be a meal. A lot depends on the harissa - the brand I had was a bit on the mild side which worked. Read previous poster and omitted the almonds which agreed was not necessary. Personally for our family next time would do a high ratio of cauliflower and less potatoes

  • jennifer_vszvd1 on February 20, 2026

    I made this with a garlic, lemon, and tahini sauce rather than the yogurt sauce. The flavor worked well, but I’d probably just omit the sauce next time as it had enough flavor without it. We served with chicken because it doesn’t have much protein otherwise.

  • laws on November 18, 2024

    Only put yogurt on as much as you think you will eat at one sitting. I would not consider this a dinner on its own. Very good as a side.

  • Daylabraithwaite on January 27, 2026

    Reallllly yummy! Ate it with salmon. Will make again with maybe some grain to have it on its own.

  • Pimlicocook on May 12, 2024

    Delicious. Used baby Jersey royals as in season but will try with floury potatoes next time. Cauliflower was lovely and charred while leeks were soft and sweet but not burnt. Yogurt and fresh herbs are essential! Will definitely make again.

  • djnielsen64 on April 23, 2024

    Loved this! Used pine nuts instead of almonds.

• Cheddar soufflé with prosciutto and arugula

  • bernalgirl on November 06, 2022

    This isn’t a proper soufflé, it’s a baked frittata with *one pound* of cheese! But it received absolutely rave reviews for the complexity of flavors and disappeared quickly so I’m sure I’ll make it again for casual entertaining.

  • srahndennis on September 20, 2022

    We loved this! Used spinach instead of arugula (what i had on hand); marinated artichokes instead of prosciutto; green olives and sun-dried tomatoes and a little less cheese. Very tasty and loved wilting the spinach in the oven instead of dirtying an additional dish.

  • Melissa_427 on October 02, 2022

    Subbed in Swiss chard and beet greens from the garden and whole-heartedly agree that wilting the greens in the oven was such a brilliant move! Also used ham for the prosciutto and mixed in some mozzarella with the cheese. Really enjoyed the briny hit from the green olives in this dish!

  • ezwriternc on February 23, 2023

    Good frittata. Used half the cheese.

  • Skamper on January 03, 2023

    This was delicious. I used a combination of cheeses that needed using, and probably only used about 8 oz total. I baked it for 40 minutes and next time would bake it just a few minutes less. Paired with a green salad it made 4 servings for us.

• Cheater’s chicken and dumplings

  • bernalgirl on November 07, 2022

    This is delicious and so easy. The use of shelf-stable gnocchi is genius, I don’t love it as pasta but for this non-southerner, it really worked texturally. Do not skip the apple cider vinegar.

  • ksg518 on March 22, 2023

    Very good. The gnocchi is denser than the dumplings I normally make but this is certainly easier. The gnocchi also holds up well as leftovers. This is an instapot recipe but it could easily be made in a Dutch oven probably in the same amount of time once you factor in the time needed to bring the instapot up to pressure.

  • kari500 on November 18, 2023

    Didn’t realize until I started cooking (i know, I really need to get better about this) that this requires a pressure cooker, which I don’t have. But I went with my instincts, and lived this homey, tasty meal on a chilly evening. The gnocchi really works.

  • SpatulaCity on November 05, 2024

    This was a tasty, comforting dish. I used boneless, skinless breast and thighs, so added a spoonful of better than bouillon and a TB of fish sauce with the stock to make for the extra flavor. And honestly it was nice to not have to deal with the bones and skin. Used haricots vert, so cooked only for two minutes at the end. While I missed the traditional ethereal, cloud-like dumplings, this was so easy and delicious! And the smoked paprika is the perfect finishing touch!

  • BearTrapHouse on February 07, 2026

    Definitely going to make again. Consistency was great.

  • EatinSnax on February 03, 2026

    This one was a big hit at my house! Family-friendly and weeknight-friendly, will repeat. Rather than brown a portion of the thighs, I just pulled the skins off and browned those. The skins get discarded after cooking anyway, and it was a faster way to get the schmaltz and build flavor without overcrowding the cooker.

• Miso-glazed salmon with roasted sugar snap peas

  • bernalgirl on February 28, 2023

    R cooked this one, following the recipe and serving it with mashed potatoes. The miso sauce is more citrusy than the Nobu-style miso sauce, which works great with salmon, and the roast snap peas are an excellent lightly sweet and crunchy counterpoint. A keeper.

  • vikingcook on April 27, 2026

    Delicious! Used broccolini and grape tomatoes

  • shep0012 on May 09, 2026

    This was easy and good with string beans instead of snap peas. I would marinate the fish a little longer, and hold back some of the marinade to use as a sauce for the final dish.

  • cdglamontagne on December 10, 2022

    We didn't love this. It was way too sweet for me and I felt the marinade was missing something - ginger? lime zest? jalapenos? The fish was cooked perfectly though. If I make again I'll use less maple syrup.

  • ezwriternc on February 18, 2023

    Good and easy. Used broccoli instead of sugar snap peas. I’d definitely make it again.

  • stef on October 14, 2022

    Instead of salmon I used cod. Nice glaze for fish.

  • ellwell on September 28, 2022

    This was really good. The salmon took us twice as long to cook than the directions suggested, which made the peas a little overcooked. Next time I would put them in the oven at the same time. This will be cooked again!

  • snoozermoose on November 28, 2022

    Used broccoli instead of sugar snap peas, and put the salmon on a separate sheet pan. My salmon was a perfect medium rare at 10 minutes. This was delicious and very easy. Will make again!

  • djnielsen64 on April 23, 2024

    Loved this, the glaze was delicious, and so simple! Used green beans instead of peas.

  • jwindersteed on May 07, 2026

    Made with tofu instead of salmon. Will make again.

  • crysta_63qusi on March 18, 2026

    Nice. I dialed back the honey just a bit. We only had two salmon fillets, but I made the full amount of sauce and spooned the extra over rice. Yum.

• Caramelized carrots with pancetta, olives, and crispy Parmesan

  • bernalgirl on March 03, 2023

    This recipe is so savory and textural. I combined carrots and broccoli, the pancetta and parm crisped beautifully, and the olive sauce beautifully compliments the richness of the pancetta. I made a few adjustments based on my winter pantry and family preference: ground cumin and dried mint added to the “dressing”, using pimento-stuffed green olives. I served it with couscous and seared duck breast, and loved the olive dressing over the duck.

  • ksg518 on February 06, 2025

    I really liked this. If I had one small quibble, it's that the pancetta somewhat overwhelmed the carrots. Next time I might try bacon (which Clark suggests as a substitution). The olive dressing is great. And I look forward to trying it with suggested vegetable substitutions.

  • kellilee on February 14, 2023

    What a delicious combination of flavors. I accidentally added mint to the olive dressing instead of scattering over the top before serving but it still worked. Served this over brown basmati rice as a dinner.

  • Melissa_427 on January 24, 2023

    Absolute stunner of a dish! I had only about half the required carrots and no pancetta, so enjoyed this a a side dish, but most definitely a favorite side dish to be put into rotation!

  • ShayLRoss on April 01, 2026

    Really love this as a side and make it periodically as a side dish. I just want to decrease the amount of oil used so it's lighter in taste.

• Roasted cod with buttery potatoes and anchovy

  • bernalgirl on March 06, 2023

    This turned out absolutely delicious but I made some tweaks based on the comments. I poached the potatoes as directed and they were no where near done so I heated a frying pan, scooped them out of the broth, and finished them stove top. This resulted in some nice crispy bits, and the cod and potatoes were delicious with the mayonnaise sauce, which is similar to an aoli.

  • Lepa on December 22, 2022

    We did not like this dish at all. The potatoes were too buttery (I cannot believe I am saying that) and felt greasy and tasteless. The fish was also not great. The caper mayonnaise was good but would be better on roasted potatoes or something else. I won't make this again.

  • aceedubs on September 22, 2022

    Subbed Mahi Mahi and it worked great.

  • innerharbors on January 16, 2025

    A solid 4 star recipe. I didn't peel the potatoes and that was fine. Taking a cue from another comment, I cut down on butter and topped the fish with EVOO. Main gripe is that it was hard to fit two pounds of cod into an 11x7 casserole! I would make this again -- in a slightly larger dish.

• Roasted chicken “tagine” with dates, olives, and lemon

  • Wende on January 17, 2023

    This is so delicious and very easy. Will definitely make this one again.

  • DFarnham on November 17, 2022

    Easy weeknight dinner. Used a combo of thighs and split breasts; heirloom carrots and garnet sweet potatoes. Really lovely flavor. Definite repeat.

  • peaceoutdesign on January 16, 2023

    Lots of flavor and pretty fast to whip up.

  • stef on October 17, 2022

    I made this because Dorie recommended it in her newsletter. The bone on thighs were nicely spiced and the carrots and sweet potato wedges caramelized nicely. In the last 15 minutes you throw in some olives and dates. I would wait to put in the dates 5 minutes before taking dish out because some of the dates turned hard. We really enjoyed this dish and there is minimal cleanup.

  • LumiCooks on January 09, 2026

    Used carrots we had frozen from our garden. Had to make double the coating mixture, as it was not nearly enough to coat 3 pounds chicken. This dish was SO delicious, but a bit of a greasy mess for cleanup.

  • Rinshin on March 31, 2024

    My husband liked it very much. I like braised, stir fried, pan grilled, fried, or barbecued chicken but have not found oven roast chicken recipe that I like much. I thought the addition of olives, dates, and cilantro/mint topping would change that, but it did not.

  • kari500 on November 08, 2023

    Yep, this is delicious and easy. I cut the sweet potatoes and carrots into smaller chunks and stuck them in the oven about 10-25 minutes before adding the chicken. Took Stef’s advice and held the dates back until the last 5 minutes. Served over couscous.

  • bernalgirl on July 30, 2024

    R made this with carrots, lemon and olives, no dates or sweet potatoes, and left off the cinnamon. We liked it very much, the interplay between the roasted carrots and olives is wonderful and this is so easy

  • SpatulaCity on October 30, 2024

    A keeper recipe. Very easy to put together and quick to get in the oven. I doubled the spices, and subbed cherry tomatoes for the carrots. Loved the little bursts of juice these contributed! My dates were thickly sliced and didn’t burn in 15 minutes. I think a touch of fresh lemon juice would be a nice add at the end, for brightness.

  • pastaplease on February 17, 2026

    This was very good, excellent flavors. Easy to overcook the chicken, though. Next time will lower the temperature a bit.

  • megrmajer on June 13, 2025

    Made it with bone in chicken breasts, carrots, mushrooms, sweet potatoes and cherry tomatoes. Followed the recipe exactly and served with couscous. I loved that it uses pantry ingredients and lots of veggies. The flavours were outstanding. I loved the mix of olives, dates and spiced chicken. Dates were fine in the oven for 15 minutes. Husband was super impressed, kids ate it up too which I was kind of surprised by but the chicken was super delicious.

  • elianita on July 08, 2025

    This was a very easy to assemble and delicious meal. My toddlers don’t typically like carrots, but they ate this meal with no fuss. I personally found it a bit rich but everyone really enjoyed it.

  • innerharbors on April 01, 2025

    This is really such a good, reliable recipe (except for the dates, which others have covered). Also takes well to variation. I borked it and forgot to pick up lemons at the store -- but I subbed in a couple of thinly sliced segments of preserved lemons I had in the fridge and that worked great.

  • TinyCitiKitchen on November 11, 2024

    Like a lot of people, I saw this recipe on a Dorie Greenspan post. And Melissa Clark never lets me down. This will definitely be repeated. No fuss and cooks so fast; it’s an ideal work-night meal. And it’s so full of flavor! I only used thighs because I prefer thighs; also made it easy to figure out portions (my 3 lbs of thighs created 5 2-thigh portions; I’ve frozen a couple for an easy night next month) time I might add some extra veg because hey, why not? I agree with those who say to leave the dates until the last 5 min. If they’re pretty soft before and you only halve them, the might be fine according to the recipe but mine were older and I sliced them kind of thin. I ate this with garlic naan from the grocery store and it was a feast. Also giving a shout out to my Great Jones Holy Sheet, which cleaned up in a New York minute!

• Roasted mushrooms with crispy polenta and Parmesan

  • Wende on September 14, 2022

    Out of the handful of recipes I've made from this book, this is so far the biggest winner. It was really delicious. I used maitake, shiitake and baby portobello mushrooms... and a bit more than the recipe called for. I also used Melissa's brand organic polenta which worked really nicely - it browned on the edges without having to turn on the broiler. My husband couldn't stop eating it. It was an incredibly easy dish to make. Will definitely put this in my dinner rotation.

  • peaceoutdesign on January 08, 2023

    My friend, Mere made this and it was gobbled up. She used a great variety of mushrooms as written but used the polenta that is premade in a roll. And she gave me the cookbook as a Christmas gift!

  • Soulkitchenjen on January 21, 2023

    This was better than this cookbook had me convinced it could be. I used oyster mushrooms pulled into bite sized pieces. The only sub that I made was rosemary for thyme (because it’s winter and we use what we have). Everyone gobbled this up. Definitely add the parsley, some extra parm, and red pepper flakes at the end. I’d make this again.

  • Astrid5555 on January 05, 2026

    Delicious! Browned the mushrooms and the polenta on the stove and just put it under the broiler for 5 minutes to crisp it up and melt the cheese! Big winner!

  • stockholm28 on December 04, 2023

    I didn’t have polenta, so I just made the roasted mushroom portion of the dish. I used a combo of maitakes and creminis and the roasted mushrooms were delicious. I served the mushrooms over pappardelle pasta and it was a very satisfying meal. I’d like to try this again with polenta.

  • Skamper on July 06, 2024

    Tasty, but my polenta didn't get crisp. Served with a green salad.

• Spiced pearl couscous with jammy eggplant and tomatoes

  • emiliang on September 22, 2024

    I grilled an eggplant, drained it, and chopped it up, and then I proceeded with the rest of the recipe as written. That gave me the creamy texture I was after. But I thought that the recipe called for way too much cinnamon relative to the other spices. Next time, I would use only 1/2 tsp of cinnamon and adjust from there.

  • Larkspur on July 18, 2023

    Used fresh cherry tomatoes as mentioned in the recipe introinstead of the canned tomatoes in ingredient list

  • breakthroughc on April 17, 2023

    I did not like this. The blend of flavors didn’t work for me and my eggplant didn’t get jammy. I thought the suggested garnish of avocado really didn’t go with the flavor profile. I doubt we’ll eat through the leftovers.

  • Pimlicocook on May 26, 2024

    This didn't wow me, unfortunately. At first I thought that the spice amounts were quite generous, but somehow the finished dish was strangely bland. Like the review below, the aubergine did not end up my definition of jammy (or anything like roasted or fried aubergine, which I adore). I added spinach, used feta and had avocado on the side. There are loads of recipes in this book that I want to try (the prawn and asparagus dish was great!), so I doubt I will give this another go.

• Crispy lemon chicken with potatoes, oregano, and capers

  • cjross on February 19, 2023

    Yummy and easy, would make again.

  • peaceoutdesign on January 27, 2023

    I sliced the potatoes with a mandoline just thicker than 1/8" thick and they were awesome. I liked the chicken but I think that there just wasn't enough seasoning to go around.

  • pistachiopeas on October 31, 2022

    This was good but I used chicken leg quarters and next time would do thighs or breasts. Some of my potato slices were too thin. Flavours were great!

  • Lepa on September 07, 2022

    This was tasty but I cut the potatoes too thinly. Next time I wouldn't use a mandolin. The chicken didn't get very crispy or golden but it was still good.

  • ezwriternc on February 23, 2023

    The potatoes in this dish are now my go to. They come out great! The chicken is nothing special. Made a good dinner but I’ll only repeat the potatoes.

  • Jviney on September 12, 2022

    This was yummy, I really liked the potatoes. I cut them about 1/4” thick and it worked well. My chicken was on the scrawny, gristly side and I’ll try again with better chicken.

  • snoozermoose on November 24, 2022

    This was tasty albeit not very memorable. We thought the dish was good the first day, but it really shined as leftovers crisped up in the air fryer (the potatoes became almost like thick potato chips).

  • emiliang on September 22, 2024

    Magnificent flavors. This has become a favorite in our family. To get the crispness and golden brown colors in the chicken, you can either use the convection function of your oven, or possibly (haven’t tried it myself) use the broiler function for a few minutes. Here’s what I do: I bake the potatoes as indicated (15 mins at 425). Then, when I add the chicken, I turn on the “convect roast” function and lower the temperature to 400. I roast everything for about 15-20 minutes, till the chicken looks nicely golden browned. Then I switch back to regular bake, leave the temp at 400, and bake for another 5-10 minutes. As far as the potatoes go, I aim to slice them about 3/16” thick. I’m finding that anything thinner will end up a little too browned for our liking.

  • vikingcook on April 27, 2026

    Delicious! But a bit of work. Used bone in chicken thighs.

  • stef on November 09, 2023

    The flavours in this dish are very good. We enjoyed it but neither chicken or potatoes crisped up. Easy clean up.

  • pastaplease on April 03, 2026

    As others have said, the potatoes really make this. The chicken is good, but nothing special. I was happy I read emiliang's note and used the convection feature to get the chicken skin crisped (in fact, I used it for the entire cook time on the chicken part). I marinated the chicken all day (rather than just the 15 or so minutes the recipe calls for), so it had every chance of being flavorful. And it's not that it wasn't, it just wasn't wow. Still, and overall easy and tasty recipe. Especially the potatoes!

  • megrmajer on November 04, 2024

    This worked really well for me. I cut up a whole chicken and used the breasts, drumsticks and thighs for 35 minutes after the potatoes were in for 15. Mandoline at 1/4" for potatoes seemed good. The chicken was flavourful and not dry at all. Kids, 4 and 15 mths loved the chicken. A keeper 4*

  • dosojosazules on June 11, 2023

    Family enjoyed this. Very juicy chicken, might dial back the drizzled olive oil before roasting to get some crispier chicken skin

  • JimCampbell on September 05, 2025

    A 3.5 out of 5. The lemon brightens the dish. We skipped the capers. They are not something we cook with. We used bone-in chicken thighs, which stayed nice and moist. The potatoes need a bit more time than called for to brown, which lead to some getting dark before the chicken skin was crisp. I'll put that on us as a matter of timing. Overall a good dish. We'll make it again.

  • katie_uspqdv on February 17, 2026

    Easy, delicious, used drumsticks, and extra capers

  • emily_4k034p on May 19, 2026

    easy & my potatoes turned out great.

• Lemony baked rice with artichokes, white beans, and caramelized leeks

  • Lottabooks on November 05, 2022

    My first public (not private) note on this site. I was so looking forward to this cookbook, and this was my first recipe. To my surprise, it was a fail, because although the flavors were fine, the rice did not cook enough and was crunchy and hard. I followed the recipe to a T, and added 5 extra minutes to the cooking time. Quality ingredients used (homemade stock, good olive oil, Italian olive oil artichokes, garden basil). Curious, I went to other sources, such as Ottolenghi Simple, where there are two baked rice recipes. I think the culprit in Clark's recipe is the oven temperature (I even tested my oven - it was spot on). Ottolenghi and other baked rice recipes call for 450 to 475 degree temps (this one called for 400 degrees). If you make this dish, try a hotter oven. One final comment - in the zeal to make dishes "one pot," use your judgment to mix things separately. I found the 11 x 7 dish difficult in which to mix ingredients.

  • ezwriternc on January 07, 2024

    This was good! No trouble cooking the rice. I wouldn’t call it a main dish but definitely a good side dish. I used 2 leeks, 1 cup of rice, 2 cups of broth and 1 cup of artichokes. Made a lot. I’d make this again.

  • crysta_63qusi on May 07, 2026

    Delicious. I've made this twice, and both times it took significantly longer for the rice to cook through - this time it was probably 20 extra minutes. Next time I'll raise the oven temperature and make sure the stock is at a solid boil before adding.

• Spiced Brussels sprouts with paneer and tangy lime dressing

  • peaceoutdesign on January 15, 2023

    Loved it and the char.

  • Lepa on January 10, 2023

    I liked this and found it very compelling. I could eat the entire bowl by myself. Others in my family liked it but didn't love it. I ran out of scallions so I used shallots and that was a fine substitution.

  • ksg518 on November 06, 2022

    This is somewhat of a variation of Clark’s recipe for brussel sprouts with halloumi in her Dinner cookbook. Very good and a likely repeat. Next time I’ll only add the sliced scallions for the last few minutes; adding them from the beginning results in little charred bits.

  • innerharbors on February 13, 2024

    Made this a few times and finally dialed in some fixes to the original recipe: double the dressing (handy when serving this over rice), leave scallion whites as two-inch lengths, and hold off on adding the seeds until the step when you add the paprika and cayenne. Otherwise the seeds were burning. These fixes bring the recipe up to "will make again" status.

  • Bessp on December 03, 2025

    I made this for my in-laws, it was a hit even with my picky father-in-law. Next time I'll probably add a little bit of yogurt to the dressing for creaminess and emulsification. I'll probably also shorten the first cook time, my sprouts turned out just a little bit overdone by the end of the second cook. I mixed the oil, paprika, and cayenne with just the paneer in a separate bowl before sprinkling over the sprouts so they had a bit of a different flavor, which worked well.

  • megrmajer on November 07, 2024

    The dressing was so yum. Nice flavors and good char. I think my paneer wasn't great quality so I couldn't crumble it but that was the only thing I would change, besides doubling the dressing.

• Tarragon chicken with caramelized onions and butternut squash

  • janeths on January 12, 2026

    Easy and satisfying. I used sweet potatoes and thyme.

  • julesamomof2 on October 27, 2023

    Very good, I liked the tip to run the sheet pan under the broiler for a few minutes to ensure everything is browned. My onions did not carmelize as per the recipe title but were still good.

  • amandabeck on October 21, 2025

    This is fine-- used bone-in chicken breasts and I think it would definitely be better with thighs, and with a longer time in the marinade and a bit more salt. At the end of the day it's chicken roasted with veggies on a pan-- I thought the tarragon would do more for it given what a strong flavor it is, but I don't think this method brings out the oils in the herbs as much as it could.

  • kari500 on November 01, 2023

    Easy and decent tray-bake. I used turnips instead of the squash (she gives turnips as a sub). We liked this. It's not anything especially wonderful, but a good, homey, easy dinner. Served over polenta.

  • dosojosazules on January 22, 2024

    Juicy chicken. The broiler tip is essential for crisp skin. I overcrowded the pan but it still turned out okay

  • readergrl56 on February 11, 2024

    I made this twice in a span of about a week. First of all, the sweet potato (a suggested sub for the squash) and onions were incredible. Absolutely no notes there. I made the chicken as written the first time, which turned out flavorless. The second time, I marinated the chicken for roughly 8 hours in the roasting sauce. It was definitely better, though not quite the flavor bomb I'd expect given the amount of tarragon. Luckily, the roast veggies and other dishes were more than flavorful, and more flavor on the chicken would've been overwhelming. Even so, it's something to keep tweaking and is an easy one-pan meal.

  • snoozermoose on December 26, 2024

    One of my favorites from this book. The chicken itself isn't super flavorful but is wonderful eaten with the onion and squash. It's worth going through the extra effort of buying tarragon.

• Sheet pan Thanksgiving: roast turkey breast, maple-glazed sweet potatoes, and Brussels sprouts

  • emiliang on December 26, 2024

    This came together super quickly, and the garlic-zaatar-mayo rub made the turkey very delicious. The sweet potatoes didn't brown quite as well as in the recipe photo, but tasted great nevertheless.

  • Sydneypug on March 13, 2024

    This was too much meat and not enough vegetables. Would not make again.

  • ellwell on March 19, 2024

    The veggies were awesome. The turkey was moist —there was a lot of it. We had the leftover turkey for lunch the next day and it tasted much better the second day, like a LOT better. Not that it wasn’t good the first night,(it was), but somehow the flavors sunk into the meat overnight in a way i didn’t expect.

• Meatball sub sandwiches on garlic bread

  • jenmacgregor18 on October 07, 2024

    I made the meatballs & then used jarred sauce & garlic Naan. Just made an open face sandwich. Very good. I did add 1/2 milk to breadcrumbs for meatballs.

  • Jviney on October 22, 2024

    Really yummy. The meatball method worked super well, I thought I’d have to turn them or something, but it all worked great. I don’t know that there’s any way two people could eat all this though…serving size is two to four…?

  • stef on September 23, 2022

    I cooked the meatballs in the tomato sauce. They were so tender. Followed the rest of the recipe. The garlic bun added so much to the sandwich. My guys loved it. Will repeat.

  • peaceoutdesign on January 09, 2023

    I only used turkey and the meatballs were still really moist. I serve open-face because there was no way it was going to get picked up and a meatball not roll out.

  • Soulkitchenjen on January 18, 2023

    Week 3 of the cookbook challenge. Very solid. Only problem is leftovers are basically impossible. I’m guessing it’ll be a soggy mess.

  • dbuhler on January 24, 2024

    This was just okay for us. I'm not going to rate the recipe because I did make quite a few changes. To save time I used some meatballs from the freezer and I used our favorite jarred sauce. I did take the time to make homemade bread. All these components were great...I made her garlic bread recipe and followed her baking directions and that is were it fell flat for us. Next time I will just make all the components separate of our favorite recipes and then put them together at the end.

  • lindsey_5xsrit on January 16, 2026

    This has become our go-to method for meatballs. I have made the full recipe (subs on garlic bread) but have pulled out this recipe to prep a big batch of meatballs to store as leftover with sauce. Someone mentioned the recipe seems impossible to maintain leftovers. I’d recommend pausing at the sauced meatballs and store that as leftover - then prepare the subs (cheese + garlic sub rolls) at time of prep.

• Full English breakfast

  • Melissa_427 on September 18, 2022

    A true delight! I was unsure about the eggs but the method worked beautifully! I lined my baking sheet with foil and parchment for easy clean up. Also subbed cherry tomatoes for the plum tomatoes.

  • lily_o1t41p on January 02, 2026

    Next time I might cook the tomatoes separately just because I felt things got a little wet with everything together, but I also was making a big batch and may have overloaded my sheet tray past its capacity to keep things crispy. Very good overall! Made with both veggie and pork sausages for a mixed-diet group, used extra foil to keep the pork sausages separate.

  • jd_z77v3u on January 23, 2026

    super easy weeknight dinner, and feels healthy to me with all the veg. I double the mushrooms, as they get teeny tiny in the oven, and I like to have enough to have mushrooms in every bite

• Sausage bake with crunchy potatoes, red cabbage, and caraway

  • vikingcook on February 29, 2024

    This is delicious! I found my onions & cabbage getting pretty dark as well so I recommend keeping an eye on them. They tasted great, however. Will definitely make this again.

  • stockholm28 on December 04, 2023

    I made this 3 times last month and I think this will be in regular rotation in the winter months for me. I always have cabbage and potatoes on hand in the winter. This was so easy and also easy to scale down to serve 1. I cooked more cabbage. I used green cabbage as that is what I had on hand. The first time I made this, my onions (I used yellow rather than red) were completely charred. Also, my cabbage was pretty much done after the first 30 minutes. The second time I made this, I adjusted the timing and did the initial roasting for 20 minutes rather than 30 minutes.

  • spvla on February 16, 2026

    Great way to use up half of a giant red cabbage. I used 2 lbs of sausage and followed tips here to only cook cabbage and potatoes for 20 minutes at the beginning. Tasty and very hands off.

  • amandabeck on October 07, 2025

    Weeknight friendly, simple, delicious with good quality sausages.

  • emily_4k034p on May 17, 2026

    this was FANTASTIC, almost made me a cabbage fan

  • eatswhilestanding on January 14, 2026

    I really liked this. My spouse did not - he informed me he "doesn't like sausage," which was news to me. But I would make again for myself.

  • dosojosazules on January 29, 2025

    Excellent use of the caraway seeds in my cabinet that never get used. Followed advice and roasted the cabbage, onions, and potatoes for 20 minutes so they wouldn’t char, then added the sausages for 25 minutes

• Tahini roasted cod with asparagus and thyme

  • redbird on June 02, 2026

    Exceptional results + speedy preparation = A winner!

  • Zormasa on May 24, 2026

    I used a whole pound of rock fish I bought on sale. The tahini sauce is delicious. Next time I will make more sauce. It would be good on so many things! I did not use thyme as I didn’t have it. Next time I will try with whatever herbs I have and will also add other vegetables.

• Crispy sausage-stuffed mushrooms with broccolini and cherry tomatoes

  • bwhip on November 29, 2022

    This was tasty, and easy to prepare. The only thing I thought was a little odd was that the sausage part wound up being like a thick patty or burger, sort of rigid and heavy. I think I'd have preferred it to be more of a crumbled texture, like when you break it up when cooking in a skillet.

  • Soulkitchenjen on March 18, 2024

    This was…fine. The roasted veggies were plain AF. The sausage stuffing got tough. The flavor was good, but not exactly revolutionary.

• Stuffed portobellos with creamy, lemony chickpeas

  • Skamper on February 21, 2023

    30 minutes was way too long at this temperature. The mushrooms were completely collapsed and the green beans burnt. The flavor combo in the mushrooms was good.

  • tarae1204 on May 24, 2023

    I agree with Skamper that the time might've been too long. The end result was not at all attractive in its profoundly slumped browny beige-ness. The green beans roasted down to naught, and were chewy. And, the chickpeas on top were a bit rubbery from being baked. I was suspicious of the directions to include 4 teaspoons of sumac, and halved that while doubling the cumin. If you do make this recipe -- such a good one in theory! -- count on 1/3 cup hummus per mushroom cap and don't forget to salt the green beans when prepping them to roast.

  • ethedens on November 22, 2023

    I actually did not find the time to be too long for the mushrooms but it did seem a bit long for the rest of the veg (though could have done bigger pieces). I also opted for the cherry tomatoes instead of the green beans which may have made a difference. Overall, loved the flavor but felt like the chickpeas didn't get crisp enough in the allotted time to provide enough textural contrast.

  • gootenbeez on November 21, 2024

    Delicious. Never thought to add hummus to mushrooms. I used broccoli and cut it long and thin so it would be similar to broccolini. Unfortunately the store didn't have large portobello mushrooms so I had to get by with a pound of button mushrooms. Totally Delicious but I had a hard time stuffing the smaller mushrooms and have about half the hummus mixture left for snacking on. I also subbed 1 teaspoon of zaatar for fresh thyme.

  • jamiemiller on February 27, 2026

    Only made the mushroom portion of this. I halved it and used zaatar. I baked for 25 minutes, which I thought was perfect. It was good and I would consider making it again, but it wasn’t particularly noteworthy.

• Baked lemony feta with tomatoes and sweet peppers

  • amandabeck on September 05, 2025

    This was good -- threw in some brussels sprouts because we had some that we needed to use up. It was OK but very similar to a Yasmin Fahr NYT recipe with broccolini that for us is the gold standard of feta sheet pan dinners-- we'll stick with that one!

  • averythingcooks on January 15, 2023

    Maybe it’s the feta I can get…but as much as we enjoyed this on smooshed onto toasted ciabatta, we expected something more. We both agreed that it’s not really anything different/more than the roasted pepper salads & relishes with added feta & herbs that I already make. Having said that, it is pretty easy to throw together for the oven and I will probably repeat this method again.

  • kellilee on February 04, 2023

    We usually go to our favorite Mexican restaurant on Friday nights but last night I suggested we mix it up and try this Melissa Clark recipe. I am probably living under a rock as I was unaware of the "baked feta cheese trend". Substituted pickling spice (which contains coriander seeds) for the coriander seeds but followed the recipe otherwise. Did not have a good loaf of crusty bread but simply toasted up some sandwich bread and that seems to work. Will warm up the leftovers and add to some pasta. Agree with Melissa that this is easy and very pretty but also agree that you need to serve while the feta is still "soft and melty" which means you've got to eat fast!

  • AnnieChampness on September 06, 2023

    Underwhelming. Recipe promised so well!

  • lily_o1t41p on May 06, 2026

    Always slaps. Added some frozen cauliflower gnocchi to bulk it up a little bit!

  • Beck001 on April 01, 2026

    Used a combination of fennel & caraway seeds since didn’t have coriander. Was generous in seasoning given notes. Used dried rosemary. Served with cooked shrimp. Family liked it

• Glazed tofu with sweet potatoes and silky red peppers

  • Lepa on November 18, 2022

    We thought the tofu here was really bland. The sweet potatoes and peppers, however, were very good. Doubt I will repeat this one.

  • pistachiopeas on November 10, 2022

    I was skeptical because I didn't think tofu and sweet potato would work well together, but I was wrong. This was delicious and easy. Will definitely repeat.

  • snoozermoose on November 24, 2022

    I subbed boneless chicken thighs for the tofu, and it worked out well! The glaze is addictive and really complements the sweet roasted veggies without going overboard on the sweetness. We literally liked our plates clean.

  • emiliang on July 21, 2025

    This was one of the best recipes in an already excellent cookbook. Flavorful, well balanced, loved by everyone at the table.

  • Skamper on July 22, 2025

    I was intrigued (skeptical?) about this combination of flavors and we both really liked it. Cooking for two, I only used 1 14 oz block of tofu, but the full amount of veggies and sauce. I'd definitely do that again with the veggies but a half batch of sauce probably would have been enough. The tofu could have used a slightly longer marinade if time permits. Used the boiling water method rather than pressing the tofu as directed.

  • ShayLRoss on May 23, 2026

    This is one of my favorite recipes for tofu, particularly with the sage baked sweet potato. After getting everything prepped, it comes together fairly quickly.

• Chile crisp tofu with blistered kale

  • amandabeck on October 06, 2025

    This is a pretty basic marinated tofu and kale chips, but as far as simple/healthy meals with fast clean up goes, this was absolutely great and for that this recipe is a winner in my book.

  • Churchim808 on August 26, 2024

    This was just okay. Baked tofu and veg with an Asian marinade. Very adaptable to what you have in your crisper drawer - I used brussel sprounts.

  • abrownb1 on January 19, 2026

    A nice and easy meat free meal for two! I usually eat rice with tofu but this didn't need it at all. I couldn't stop myself from adding some sesame seeds to the sauce for a little more crunch, and definitely recommend the addition. The crispy kale had a nice chewy but crisp texture and the flavor was great.

  • snoozermoose on December 28, 2024

    I really liked this recipe! It's very easy to make, and I typically have tofu and kale in my fridge. The sauce for the tofu is addictive. It's a good way to make tofu palatable for non-tofu-eaters.

• Creamy peanut chicken with charred snow peas

  • ksg518 on May 07, 2024

    This was probably my fault, but I had issues with the chicken sticking to the skillet and then couldn't char the snow peas. But I really liked the sauce. So for a repeat I would just separately roast or grill some chicken and only use the skillet for the snow peas. This would also be a great way to use up some leftover chicken.

  • Lepa on May 25, 2024

    This was okay but we didn't like it as much as other recipes in this book. It was better when we added some chili crisp to individual servings but probably not a repeat for us.

  • stef on September 28, 2023

    We enjoyed this but wished it was a little more spicy. Next time I will add a bit of chilly pepper.

  • vikingcook on April 27, 2026

    Good and easy

  • mpo on December 03, 2023

    I agree with the other comment that this needed a little heat. I drizzled a little chili oil on top. This also makes a lot of sauce! I didn’t add it all in during the cooking process but served the extra in the side.

  • Jviney on September 13, 2022

    Big hit at our house. I served over rice and used chicken breast and broccoli. Quick and easy, we really enjoyed it.

  • lilyswilson on April 21, 2026

    Found it a bit bland and overwhelmingly peanut-y. Having the heat high enough to char the snow peas burned the scallions. Added chili crisp at the end per others suggestions which added something but overall have other peanut sauce recipes we like better.

  • ShayLRoss on January 30, 2026

    This is a regular dish at my house, it's a favorite! It's easy to pull together and I love the flexibility of swapping our different vegetables.

  • pat_xokmtv on January 08, 2026

    This was a hit at our house. Added some red pepper with the peas. Will make again

  • amanda_ejt6ss on April 19, 2026

    Made this with Trader Joe’s peanut sauce as a short cut. So good and so easy

• Spiced pork chops with buttery peas, radishes, and mint

  • abrownb1 on October 14, 2025

    Easy weeknight dinner. I used ras el hanout from Skordo for the spice and it was delicious. For veg I used 16 oz of frozen peas/ French green beans (great mix). We could probably do without the radishes next time although they do add a nice crunch. The veg needed a bit more salt (prob because I added more veg) for our taste.

  • rachel_8zf1jq on April 19, 2026

    Absolutely delicious. The butter sauce is so decadent but it’s not swimming in butter. Really tasty!

• Cheesy meatball Parm with spinach

  • averythingcooks on May 22, 2023

    We liked the generous use of spinach here and we enjoyed this with some garlic toast...but for us, both the meatballs & the sauce really needed more...something. I typically replace some of the ground beef in meatballs with hot Italian sausage - I didn't this time & ultimately wished that I had. As well the optional pinch of chili flakes in the sauce needed to be much more generous...also maybe some onion, red wine or vinegar? I think kids would love this and and it's a great way to get some spinach into a meal but as written, this is not a repeat for us.

  • jd_z77v3u on January 23, 2026

    an easy, fast, and comforting weeknight dinner. I think that depending on your taste you can easily season the sauce to your liking even if youre not sticking directly to the recipe. I use jarred sauce and doctor it up.

  • Beck001 on December 04, 2025

    Did this as a very quick meal including using our favorite jar sauce. Reading the notes I kicked up the seasoning - a lot more - particularly adding more pepper flakes and garlic. It’s not groundbreaking but a quick warm meal

  • aceedubs on June 01, 2024

    Needed a fast weeknight meal so instead of making the meatballs, I used two bags of Trader Joe's Party Meatballs, thawed. Had to add a 14.5 oz can of diced tomatoes to account for the additional meatballs. Also can use shredded mozzarella.

• Spicy turkey larb with soft herbs and lettuces

  • amandabeck on September 25, 2025

    This was decent, healthy, and flavorful -- but also benefits from having the herbs, carrots, radishes, etc. accompaniments, which makes this feel less like an easy one-dish meal.

  • sheri_iwd5y8 on February 28, 2026

    A little dry. Sriracha mayo helps!

  • sheri_iwd5y8 on March 01, 2026

    Adding sriracha mayo helps add some moisture.

  • StephCooksAll on April 14, 2026

    Loved this.

• Crispy, spicy lamb with greens and avocado

  • cheffreddie on October 12, 2024

    The name of the recipe is somewhat of a misnomer - I don't know how you'd achieve a crispy texture to the lamb by following the directions exactly, since it directs you to cook the dish in a skillet covered with a lid for 20 minutes. Despite this, still a yummy dinner! I added a little extra spice (Kashmiri chili powder, cumin seeds, coriander) and omitted the avocado since it seemed plenty rich without it. Added a squeeze of lime juice at the end of cooking. We ate it over basmati rice with a drizzle of yogurt and tons of cilantro. If this is up your alley, try looking up another riff on keema from NYT Cooking - their recipe for Keema Shimla Mirch by Zainab Shah is a favorite in our house!

  • amandabeck on October 06, 2025

    This was tasty, we served burrito-style in roti. Used ground beef because our store hasn't been able to keep ground lamb in stock. It was good but I think these spices would have really melded better with lamb, ground beef can be kind of bland in comparison. I always like when recipes have the greens/veggies built right in.

• Green shakshuka with avocado, chile, and feta

  • hbakke on January 18, 2024

    I used spinach and kale for the greens, and basil, parsley, and cilantro for the herbs. This was a delicious dinner with a little extra lemon squeezed over the top. I fried the eggs separately so I could more easily save the leftovers. I would make this again.

  • ezwriternc on September 29, 2023

    This was so good. I made it for one so I just guessed on how much of each ingredient. I used a green chili instead of flakes, half a shallot, some spinach and just fried the egg in the pan rather than in the oven. i didn't add any fresh herbs because I was lazy, but added the feta in the pan. Then squeezed a little lemon over top, added some french fried onions because I put them on everything, and sriracha, which I also put on everything. this was absolutely delicious and pretty easy to pull together for my weekday at home breakfast.

  • pastaplease on February 17, 2026

    Used this recipe as a guide and made a version of this using what I had on hand: tomato, shallot, yellow pepper, and spinach. Manchego cheese. Delicious! next time I may use hbakke's method and fry the egg/s separately so I can save all the rest for the next morning.

  • Pimlicocook on July 04, 2024

    Loved this: have no doubt this will feature regularly. My egg took a bit longer to cook, but still: it's quick, easy, tasty and healthy.

• Crispy chile-glazed tofu with soba noodles

  • hbakke on January 20, 2024

    I used 100% buckwheat soba noodles and they clumped horribly and broke up into chunks when I tried to separate the noodles. The sauce was good but I wouldn't make this again. The method of cooking the soba noodles in the sauce did not work for me.

  • kate_qda8y4 on January 10, 2026

    The crispy tofu was great! But it got soggy when you add it into noodles at end. I would also cut down the amount of sugar, it was too sweet and drowned out the ginger and garlic. Overall pretty good though!

• Wine-braised mushrooms and gnocchi

  • tarae1204 on September 27, 2023

    I made this recipe using a decent dry red wine, cremini and shiitake mushrooms, and gluten-free gnocchi in shelf-stable packaging. While a one pot meal for sure, it did take about 90 minutes of time in the kitchen from prep to serve. And, it was a very one-note dish, that I doubt I'd make again. We agreed it might be better as a side dish, or over polenta.

  • ezwriternc on February 23, 2023

    I decided to make ricotta gnocchi to serve with this. I also added spinach. I liked it but probably won’t make it again. Just nit enough wow factor for me.

  • aimeekitty on March 26, 2025

    I really enjoyed this actually! It's sort of like beef burgundy but easier. If I make this again, I would do two pans at the same time to speed up the process. I also did 1.5 amount of gnocchi which was good.

• Saag paneer

  • ksg518 on April 16, 2023

    I thought this was great! I especially liked the buttermilk. The only downside is that I think the leftovers only hold up for about a day.

  • DFarnham on November 15, 2023

    Loved this! Used combo of bunched spinach, chard, and partial box of baby spinach. Next time we will double the greens even though weight was a pound. Also used serranos with seeds as we like a little heat. Really easy and great flavor.

  • Bessp on September 09, 2025

    This is nice, but not our favorite saag paneer recipe. Super quick to throw together, and tasty enough, but doesn't have the rich creaminess I like in other recipes.

• The easiest rice and beans with quick pickled jalapeños

  • hmckimmey on February 05, 2026

    Better the second day wrapped in a tortilla

• Garlicky chicken with sugar snap peas, pecorino, and lemon

  • averythingcooks on June 25, 2023

    I used broccoli (as snap peas were in the salad) and it was very good but with 1 major issue. At 475, the liquids were burning in my pan before the chicken was cooked...I humped everything into a bigger mound in the middle of the pan as the chicken finished but I think a lower temp for a little longer might be better as the corners/edges of the pan were black by the end of it. Also, my broccoli became very soft (some almost disappearing into the chicken & sauce)...and despite both of us loving this soft broccoli, I would cut my florets much bigger next time. I can't imagine that snap peas would not have burnt in the same situation. Having said that, this is worth trying again.

  • vikingcook on February 29, 2024

    Delicious! My post-it note doesn’t say anything about ingredient subs or over roasting so I must have used the sugar snaps & they came out fine. Will definitely make again!

  • janeths on January 27, 2026

    Delicious!! I used a hot pepper olive oil and just fantastic.

  • abrownb1 on June 18, 2025

    Very good and garlicky as promised! I lowered the temp to 425 since I used cast iron and it cooked to perfection in about 25 mins. Next time I'll probably use grated garlic in the beans to make things a bit simpler. I imagine the difference would be negligible in this recipe.

  • angrygreycat on February 25, 2026

    Made this for dinner tonight - it was okay. Not sure I would repeat it. Very easy and quick to put together but nothing special to it.

  • Beck001 on November 21, 2025

    This recipe turned out well, quick and easy to make without exotic ingredients

• Roasted salmon salad with limes and chiles

  • Kinhawaii on January 08, 2025

    Delicious- felt cleansing after all the holiday food.

  • Bessp on June 09, 2025

    Delicious, fresh, and light. The chile I used ended up being pretty wimpy, spice-wise. I especially love it with lots of herbs, I used more than called for of Thai basil, cilantro, and mint.

• Creamy corn and polenta bake with blue cheese

  • averythingcooks on May 14, 2023

    I am fairly new to polenta/grits dishes and here is another one that I really liked. The oven method worked perfectly for the polenta and all the add-ins make this a substantial dish that I ate as my main. I added spinach (as suggested) and was heavier on the scallions. Blue cheese is a personal favourite and so I loved it here but I'm sure it would be equally good with other assertive cheeses. I also agree with breakthroughc - I can see lots of possibilities to change it up using what you have on hand with the same cooking method.

  • breakthroughc on February 02, 2023

    This was delicious. I added some arugula and it was a satisfying vegetarian main course. I served it with a salad. It makes a huge amount, I can’t imagine 4. people finishing it. The blue cheese wasn’t my favorite, I might sub another cheese next time. I can see adapting the method to other flavor profiles. Soy chorizo, green chilies and pepper jack cheese would be good.

  • julie_ehvcmt on March 23, 2026

    Used feta instead of blue cheese, easy weeknight meal and is great as leftovers

  • ieva193472 on April 30, 2026

    This turned out delicious. I used feta cheese inside but crumbled a bit of blue cheese on top just before serving. With all the blue cheese it would be too intense for me. Broiled parmesan and butter made a delicious crust. Will definitely make this dish again.

• Puffy spoonbread with corn, crab, and roasted red peppers

  • kari500 on December 06, 2023

    Very easy to put together once you have everything chopped. My husband loved this. I realized yet again that I don’t love eggs. I think with cheese this would have been more up my alley, but that’s on me, not the recipe.

  • sarah_0tijes on February 19, 2026

    This was just okay. It weirdly didn’t taste like much considering the ingredients. It’s like… it didn’t taste like nothing. But also didn’t taste like anything.

• Savory bread pudding with asparagus, pesto, and Gruyère

  • kari500 on May 01, 2024

    I used more cheese and more pesto. Delicious. Salad with a sharp vinaigrette on the side was appreciated to cut the richness. This was a hit, especially with C.

  • peaceoutdesign on November 14, 2024

    This came out more eggy than bread pudding so it was not added to the list to make again. I did add chicken for the carnivore in the family.

  • grayson_za2zb6 on February 09, 2026

    This comes out with perfect texture every time and is super riff-able.

• Acorn squash with Taleggio, honey, and Aleppo almonds

  • Rachaelsb on December 05, 2023

    Delicious!!!! Easy to prepare and goes great with cooked spinach as a side.

  • VineTomato on December 23, 2022

    Absolutely delicious! Fabulous and quick dinner to pull together. I used onion squash which is a revelation - a new favourite vegetable. This will become an autumn staple when squash are in season!

  • ksg518 on September 28, 2022

    I liked this although it comes right up to the edge of being too much like a vegetable dish using cheese to hide the vegetable. Between the cheese and the nuts, it's a little on the rich side but would make a great holiday side dish.

  • edougherty on February 14, 2026

    Made with sweet potatoes, delicious! Added roast chickpeas to the mix. Roasted the almonds with the chickpeas in the oven with the potatoes so not quite one pot but worth it. The whole family ate this!

• Spiced chicken and couscous soup with vegetables

  • Rachaelsb on February 14, 2023

    Deelicious!! Great texture and spice with kick. Lots of room to modify-might add some chickpeas next time. I added spinach which was great addition and lime gives it that needed punch. Would def make afain.

  • kari500 on November 12, 2024

    Made this again last night, and again thought it was delicious. But it definitely needs more broth. I added 2 cups extra, and would add even more next time. Used garam masala.

  • kari500 on November 02, 2023

    This soup is SO good. I didn't have a turnip, used some radishes instead. I think it needs more broth since the couscous really soaks it up. Need to make this again, we all loved it. Definitely finished with lime juice, cilantro, and Aleppo pepper.

  • ksg518 on October 25, 2023

    Great soup and I look forward to making it again in colder weather. I used carrots instead of the celery and garam masala instead of the Baharat (both substitutions suggested by Clark) which worked out well. Next time I'll add the suggested greens too, if only to add some color to the bowl.

  • bernalgirl on January 18, 2026

    This is a light yet warming soup. Per her suggestion I added both carrots and celery to a generous cup of diced turnips, which I love in soups. Missed opportunity, I should have added the turnip greens, too. Next time!

• Crispy bacon, bean, and kale soup

  • averythingcooks on December 15, 2024

    This makes a tasty & filling soup. I used frozen spinach in place of kale, adding it later. For more colour & pop, I added chopped pickled hot red peppadews (which also meant no additional hot sauce & helped with the needed acid) + a few roasted sweet peppers. I did add the final touch of apple cider vinegar but skipped the both avocado (not a fan) & the recommended dairy (sour cream/yogurt) and didn't miss it. This will be made again.

  • bernalgirl on August 09, 2025

    This is a very straightforward bean and vegetable soup, it’s the apple cider vinegar and crispy bacon to finish that makes it special. The Rancho Gordo Moro beans also helped. This is the nourishing type of soup I look forward to eating all week long.

• Coconut fish curry with shiitakes and snow peas

  • SpatulaCity on October 25, 2024

    We are heat adverse so left out the chilis. And I forgot the mushrooms. But otherwise we thought this was delicious! I added a touch of curry powder for an extra dimension, and served over coconut rice for double coconut. Simple and wonderful - would make again.

  • KNivia on February 20, 2026

    This is really great and super easy! My Serrano pepper was quite spicy so I used more coconut milk to decrease the spice but delicious served over brown basmati rice!

  • mpo on October 20, 2023

    This is so spicy, we really couldn’t even eat it, I had to throw in more acid and even put sesame oil in it while I was eating. If you like heat, this is for you.

• Chicken paprikash soup with potatoes and quick pickled cucumbers

  • Lepa on November 27, 2022

    This soup came together quickly and was really delicious. The quick pickles are an especially nice touch.

  • Melissa_427 on November 23, 2022

    Substituted a couple wild turkey thighs, took a little extra effort to get them cooked until tender, but ended up with a tasty dish nonetheless.

  • meginyeg on July 18, 2023

    Didn't do the pickle and thickened it a bit. Still delicious and very quick to make.

  • amandabeck on January 04, 2025

    This is really good at what it is, simple to prepare and truly easy enough for a weeknight. Very pleased, leftovers were great too.

  • Babycarrot on October 11, 2023

    Wow! This is a sleeper recipe. So comforting and simple yet flavorful. I threw in some spinach to increase the veg. Don’t skimp on the paprika and dill as it makes the soup. I made the cucumbers but think it would also be tasty with some pickled red cabbage. The bite of the pickles with the richness of the sour cream was very good. Made this in my ninja foodie pressure cooker. Will make again.

  • djnielsen64 on January 14, 2025

    So easy and so good! I needed to add a bit more broth because I got the “burn” error message on my Instant Pot.

• Lemony beef, spinach, and barley soup

  • Pimlicocook on May 27, 2024

    Really liked this. Light enough for a cool, late-spring day, the lemony tang really lifts the overall stew, and the balance of meat and veg was perfect. I left out fennel, used thyme instead of sage, and served with thinly-sliced fresh green chillies as suggested - would definitely recommend the latter. Will make again.

  • averythingcooks on December 17, 2024

    I added some extra vegetables to this (roasted red peppers & 1/2'd grape tomatoes) and we enjoyed this hearty dinner bowl with some homemade rolls. I made this in a Dutch oven on the stove top with no problems & used red wine vinegar in place of the lemon for the needed hit of acid. Even a 1/2 recipe made a lot of food so next time I would consider scaling back the barley.

  • MarciK on October 24, 2022

    This was a good recipe for a warm Fall day. I made some substitutions. I used baby kale instead of spinach. I used farro instead of barley because that’s what I had on hand. I skipped the lemon zest and just used the juice of a whole lemon that I had already zested for a different recipe. All the substitutions went well. I used unsalted stock, so I needed quite a bit more salt at the end. The recipe was easy to follow, and everything turned out as expected. It was tasty and felt healthy.

  • Lepa on November 16, 2022

    Warning, this takes a bit of time even if it is made in the pressure cooker. I misjudged and we had a late dinner. The soup is really good. My husband complained it was a bit lemony so you may want to dial it back if you don't love lemon. The jalapenos were a wonderful garnish. They made the soup and I highly recommend them if you like some spice.

  • eileentien on November 10, 2022

    Hearty and delicious soup on a cold night. Love it!

  • pastaplease on February 17, 2026

    Used 2lbs beef, all else the same. Took 27 minutes to cook. Good but not better than other beef and barley recipes.

• Pork stew with sweet peppers and potatoes

  • averythingcooks on December 09, 2023

    I went with the slow cooker and was very happy with the result. I did add a good squirt of tomato paste near then end to thicken the broth and I stirred in some sliced hot peppadews + some brine (in place of the lemon) when the spinach went in for a little zip. As expected, it was not as pretty as the beautiful pic in the book but the pork & potatoes were really tender and we liked the flavour from the fresh oregano. I would make this again for sure.

  • averythingcooks on December 09, 2023

    QUICK UPDATE...this is DELICIOUS on day 2 :)

  • gallucci on June 14, 2023

    Excellent flavors! I used the Instant Pot as directed and the pork was less tender than I hoped. Next time will try in the slow cooker.

  • Maefleur on January 28, 2026

    Delicious! Made in the instant pot. Next time I’ll follow her suggestion to double up the spinach.

  • eatswhilestanding on March 31, 2026

    This was ok. I followed the recipe almost exactly, except used caraway seeds in place of fennel. Added not only lemon juice but also some vinegar but it still felt like it was missing something. Probably tomato paste. Edit: this really was better the next day

• Smoky lentil stew with kielbasa and potatoes

  • Lepa on September 14, 2022

    This is very satisfying. I made it in my stovetop pressure cooker but followed the directions exactly. I was concerned that there wasn't enough water but it turned out perfectly. I doubled the kielbasa because I wanted to use up the whole package and didn't regret that decision.

  • Skamper on April 25, 2025

    This was pretty meh. I added the optional carrot and celery, plus used cilantro as the herb. Had to add almost 2 cups of chicken broth because it was so thick. Also added extra salt & smoked paprika. it makes a ton.

  • eatswhilestanding on December 30, 2025

    I doubled most of the seasonings after reading the other comments about it being bland. I also used sage instead of rosemary. It was relatively flavorful, but just not very interesting. It will be a good lunch but I don't think I'll make it for dinner again.

  • Soulkitchenjen on January 19, 2023

    This tastes like flavorless mush. Followed directions to a t. Very disappointing dinner.

  • mikeyeatsstuff on March 13, 2025

    I made the vegetarian version without kielbasa, and added carrot and celery. It did need more seasoning. I was worried it wouldn't be enough water and would burn in the instant pot, but it did just fine. Overall decent, not a knockout but very easy.

  • ozzzzzz22 on February 14, 2026

    Horrible. Disappointing and frustrating. I got three burn notices and the pot never reached pressure. After all the time wasted getting burn notices, everything was cooked anyway so I just stopped and served it but it took ages and made me frustrated. I had to add probably triple the amount of water called for. The end result was really boring and mushy. The potatoes basically dissolved. I like a lot of Melissa Clark recipes but I gotta say all the instant pot recipes from this book that I’ve tried have been awful and most have resulted in burn notices. By contrast, I recently made a serious eats recipe for instant pot lentils and sausage (which worked great - no burn notice) and it called for so much more liquid than this recipe. It feels like these instant pot recipes were just thrown in untested at the last minute.

  • ShayLRoss on February 28, 2026

    Good, solid recipe. I unfortunately ran into an issue with my pressure cooker and had to swap to the stovetop, but the results are still good. I would increase the seasoning to make it stronger overall.

• Spicy tomato white beans with sage, pecorino, and garlicky crostini

  • MarciK on February 06, 2023

    This was decent, but it felt like something was missing that would have put it over the top, a savory element. Perhaps if I had been able to get my onions to brown better in my pressure cooker, that would have added the missing flavor element. I topped it with the optional anchovies, and that helped some even though anchovies aren’t a favorite. I recommend that if you have anchovies around. Don’t skip making the garlic bread. It needs it. Editing to say this was much better the next day. Found out also that I mistakenly bought the wrong cheese, so I added Parmesan as well, and that probably helped. I stand by using the anchovies.

• Farro and kale stew with Parmesan and creamy burrata

  • Jviney on September 18, 2022

    I liked this, it felt so healthful and was pretty quick to put together. I had seven oz of kale once stalks removed and chopped, which I think is less than she was calling for, but I wouldn’t add more - I think it would be a mostly kale stew. The flaky sea salt on top is a must, and it might benefit from a little squeeze of lemon.

  • Emily Hope on December 13, 2022

    Another winner from this book. I made this mostly as written, though I added an end-piece of parma prosciutto to the stew at the same time as the parmesan rind, which heavily influenced the flavor of the broth (in a good way, from my perspective). I also added probably close to 2 extra cups of water because it was too thick for our taste, and squeezed half a lemon in at the end. I was wondering what it would be like to add a cup or two of white beans to this, though with the burrata on top it definitely felt like a complete meal.

  • ksg518 on September 28, 2022

    Very good. I made as directed except I substituted mozzarella for the burrata. I thought my farro was a little underdone at the end but the leftovers absorbed some of the remaining broth and softened a bit more. This is a fairly hearty dish and if you're serving it as a side, it's probably closer to six servings.

• Curried sweet potato and lentil soup with crispy coconut chips

  • Lepa on November 19, 2022

    Delicious soup. The kids especially loved it!

  • tarae1204 on March 24, 2023

    Very good soup! A Melissa classic (she’s offered similar recipes in DCTG and earlier books). You can’t argue with the healthful and delicious combination of lentils, coconut, sweet potatoes and spinach.

  • vikingcook on February 29, 2024

    Delicious! Love pressure cooker soups!

  • Skamper on January 03, 2025

    This was quite tasty for how relatively easily and quickly it came together. I only had about a quarter of a cup of red lentils so used split yellow moong lentils to make up the rest and it worked fine. I didn't make the toasted coconut.

  • hjcrookston on May 03, 2026

    A bit on the bland side but still delicious, and a very easy recipe. Would 1.5 all spices next time

  • PBBrownie on February 11, 2025

    Yum! Was an easy weeknight meal and quite hearty because of the full-fat coconut milk.

• Cardamom sour cream pound cake

  • Skamper on April 26, 2023

    I used vanilla rather than rum. It's quite a dense cake. We didn't love it.

  • Lepa on April 26, 2024

    I am not sure I would repeat this. I love cardamon pound cake but this one was dry and dense- but not in a good way. I didn't like it as much as others I have made (like the one on Gateau!).

  • MollyB on September 12, 2022

    Delicious, simple pound cake. I used cardamom, brandy, and a mix of sour cream and Greek yogurt. It turned out very moist and a bit denser than I expected, but it was fully cooked and tasty. We'll have no trouble finishing it! I live at 5000 ft, so I might make some minor high altitude adjustments next time, maybe upping the temp a little for the first 15 min and reducing the leavener a bit.

  • bernalgirl on September 30, 2023

    Absolutely delicious. Everything you want in a pound cake with the cardamom providing an elegant note

  • kari500 on November 01, 2023

    This is a tasty cake, but definitely on the dense side. It is one of those cakes that gets better with each day. I served it the first day with berries and whipped cream, then had my slice plain the next day just so I could fully taste the cardamom (which is delicious). Gave a piece to a friend who had hers with pear and vanilla ice cream and loved that combination. It's a good, versatile cake to have around for breakfast, snacks, coffee, dessert. I used the smaller sized of the two pans she recommends, and it took all 55 minutes and then some to cook through.

  • Soulkitchenjen on January 25, 2023

    I used cinnamon instead of cardamom and the kids gobbled it up. Would repeat.

• Brown butter cornmeal yogurt cake

  • Kinhawaii on August 01, 2025

    I split this into 3 mini loaf pans (30-35 minutes) & used buttermilk. Made low loaves with a nice texture but I’m not sure whether I like that much vanilla in it.

• Ricotta olive oil pound cake

  • MollyPellecchia on February 10, 2024

    One of the easiest, quickest (and almost no clean-up) cakes I’ve ever baked. Definitely a repeat. Moist, beautiful crumb, orange peel was subtle.

  • Emily Hope on December 02, 2022

    Delicious cake--super moist and tender. Very easy to put together -- in the oven in under 15 minutes. I replaced 100 grams of the AP flour with freshly milled pima soft wheat to good effect, and backed off the sugar just a bit. There was a discrepancy between the volume and weight measurements for the oil (97 grams would have been closer to 1/2 cup not 3/4) -- I went with the 3/4 cup and that seemed fine(but also given how moist it was the other way would probably have been fine too!)

  • jenmacgregor18 on April 15, 2024

    The texture is lush and beautiful. And it’s a nice looking cake. Mine didn’t taste much like orange. 1tsp of zest wasn’t much. I added a bit of orange oil and even then we didn’t get much orange flavor. I would add a bit more.

  • Nancy402 on September 17, 2022

    One of the best cakes I’ve ever made. Moist and flavourful. Delicious all on ts own. Dusting the Bundt pan with sugar instead of flour worked like a charm.

  • stef on January 06, 2025

    This cake has a lovely dense moist texture with a hint of orange. I brushed it with Grande Mernier sugar syrup after baking. Served with french vanilla ice cream.

  • dianev on November 16, 2022

    I made this in a loaf pan lined with parchment and it baked perfectly. Flavored with zest of one lemon and one orange. Good taste but a very heavy cake. We ate it with a little spiced cranberry jam on the side which complemented the flavor beautifully.

  • Lepa on March 08, 2023

    This is an outstanding cake. I used meyer lemons for the zest. The flavor was delicate and the texture was dreamy. I have too many cookbooks so I rarely repeat recipes but this deserves many repeats.

  • Lisadimarco on February 11, 2026

    This is a favorite in my household. No sooner do i make it and it’s gone. I baked it in 2 small loaf pans.

• Easy chocolate fudge torte

  • Pimlicocook on June 22, 2024

    Fabulous dessert. Super quick, easy and looks impressive (I served it with whipped cream and sieved cocoa). Baked in 7.5 inch tin at 155C fan oven for 33 minutes and it was close to perfect, with a lovely gooey centre - 1 minute less might have been even better. Leftovers (kept in the fridge, whipped cream and all) the next day were delicious! Denser, but just as good.

  • redbird on May 25, 2026

    This was a success and I will definitely make it frequently. Made 3/4 of the recipe and used a 5.5" springform pan, baking for about 30 minutes. The cream fraiche was a great touch. May try a bourbon whipped cream with the leftovers tonight.

  • lucia_dbdl2m on April 26, 2026

    I made with a 9 inch springform which she warns against and it was not gooey in the middle. Would make again but only with an 8inch springform. While not gooey, still a delicious chocolate cake

  • edougherty on February 22, 2026

    Easy and delicious. Subbed brown sugar and almond flour and made a very moist cake

  • innerharbors on December 26, 2024

    This turned out great, although like the previous review, a minute less might have been even greater. We didn't have the right size spring form and so baked in a buttered stoneware pie plate. An easy recipe that I can see returning to again and again.

• Hands-off baked polenta

  • KNivia on May 17, 2026

    This was an easy side dish and when you don’t have time to make polenta the traditional way, then yes make it this way…but this does not compare to a hand stirred creamy polenta.

  • bernalgirl on November 06, 2022

    I used stoneground polenta, which probably contributed to a dense result but the trade off in time was worth it as I was making multiple dishes for entertaining. Watch the salt, I used veg Better than Bouillon and no additional salt was needed.

  • lindsey_5xsrit on January 13, 2026

    A foolproof technique for a simple side dish / base for a larger meal. Agree with the other comment - used Chicken BtB and omitted salt and was perfectly seasoned.

• Buttery no-cook couscous

  • LumiCooks on January 09, 2026

    Perfect accompaniment for the Roasted Chicken “Tangine.” Easy, quick, and done! Took off oil from delicious juices from sheet pan to use on couscous; yum!

  • amandabeck on September 25, 2025

    This is a pretty typical and straightforward and typical preparation of couscous, nothing special. Definitely needs to accompany a dish with some acid or sauce to jazz it up.

• Roasted carrots and beets with smoked mozzarella, dill, and crispy bread crumbs

  • edougherty on February 05, 2026

    Simple and good. Added shredded chicken to bulk it up as truly a one pan meal but would also be great with chickpeas

  • ShayLRoss on February 04, 2026

    I love making this with different root vegetables and what better day to do it than a cold, winter evening. I used red and golden beets with carrots, topped with goat cheese, parmesan, and bread crumbs.

  • ShayLRoss on May 23, 2026

    Did a mix of potatoes, carrots, and lotus roots to change it up a bit.

  • ShayLRoss on May 17, 2026

    Always enjoy this one! This time, I went for a mix of carrots, beets (marinated in a jar), and a Japanese sweet potato (white) and used a mozzarella ball plus homemade bread crumbs.

• Blueberry lime crunch cake with Demerara

  • BGWalker on August 18, 2024

    My store did not have Demerara Sugar so I subbed with Turbinado Sugar. Came out perfect at 55min. I zested two limes but think I could have done a third. The lime doesn’t pop as much as I thought it would. But this was simple and produced a delicious “cake”. I “sliced” my own almonds so they are not so pretty but still yummy.

  • djnielsen64 on July 22, 2025

    Very good. Turned out perfectly and I love the crunch from the sliced almonds and demererra.

• Tender chocolate coconut cake

  • eatswhilestanding on February 02, 2026

    Very good. Very rich. Topped with coffee whip.

• Fail-safe rice, stovestop method

  • sarah_jla6vs on February 05, 2026

    My go-to rice “recipe” - love the instapot version.