• 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

• 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.

  • 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.

  • 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).

  • 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

• Tarragon chicken with caramelized onions and butternut squash

  • 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.

  • 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.

  • 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.

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

  • 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.

  • Wende on January 17, 2023

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

  • 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

  • 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.

  • 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.

  • 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.

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

  • 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

  • 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.

  • 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.

  • 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.

• Garlicky pork chops with cauliflower and pomegranate

  • 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.

  • 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.

  • 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).

  • 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.

• 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.

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

  • 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.

  • 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.

• Miso-glazed salmon with roasted sugar snap peas

  • stef on October 14, 2022

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

  • ezwriternc on February 18, 2023

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

  • 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.

  • 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.

  • djnielsen64 on April 23, 2024

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

  • 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!

  • 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!

• Crispy sausage-stuffed mushrooms with broccolini and cherry tomatoes

  • 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.

  • 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.

• 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.

  • 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.

  • 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.

• Baked lemony feta with tomatoes and sweet peppers

  • 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!

  • 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.

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

  • 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.

  • 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.

  • djnielsen64 on April 23, 2024

    Loved this! Used pine nuts instead of almonds.

  • 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.

  • 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!

  • 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.

  • 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.

• 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.

  • 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!

• Spiced Brussels sprouts with paneer and tangy lime dressing

  • 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.

  • peaceoutdesign on January 15, 2023

    Loved it and the char.

  • 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.

  • 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.

• 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.

• Chile crisp tofu with blistered kale

  • 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.

• Creamy peanut chicken with charred snow peas

  • 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.

  • 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.

  • 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.

  • 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.

• 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.

  • 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.

• Green shakshuka with avocado, chile, and feta

  • 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.

  • 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.

  • 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.

• Spicy stir-fried pork with green beans and tomatoes

  • 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.

  • 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.

  • 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!

  • Soulkitchenjen on January 25, 2023

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

  • mllamas on September 12, 2022

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

• Seared miso-sesame shrimp and asparagus

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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.

  • bernalgirl on November 15, 2022

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

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

  • jbuchman on April 29, 2024

    Really good meatless entree. Serve with baguette slices.

  • 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.

• Farro with spicy sausage and apple cider

  • Samrem on August 08, 2023

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

  • 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.

  • jbuchman on May 01, 2024

    A little soupy. Use less liquid.

• 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.

• 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.

  • 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.

  • ezwriternc on February 23, 2023

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

• 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.

• 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

• 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

  • DFarnham on November 21, 2022

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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?

  • 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.

  • 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.

  • 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.

  • 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!

  • 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,

• 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.

• 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.

  • 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.

  • 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.

• Spaghetti with tuna, capers, and cherry tomatoes

  • 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.

  • 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.

  • Lepa on January 26, 2023

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

  • pistachiopeas on November 09, 2022

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

  • 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.

  • Astrid5555 on November 10, 2022

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

• 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...

  • 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.

• 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.

  • 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.

  • 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!

  • bwhip on February 22, 2023

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

• Orzo with zucchini, feta, and dill

  • doughet on May 22, 2023

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

  • 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.

  • Melissa_427 on October 18, 2022

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

  • 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.

• Creamy goat cheese pasta with burst cherry tomatoes and olives

  • Astrid5555 on January 16, 2023

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

  • 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.

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

• 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.

• Skillet shrimp scampi with orzo and tomatoes

  • 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.

  • 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.

  • 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.

  • 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.

• Spiced pearl couscous with jammy eggplant and tomatoes

  • 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.

• Gingery coconut noodles with shrimp and greens

  • 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

  • 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.

  • 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.

• 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.

• 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!

  • 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.

• Cumin-y chicken and rice with peppers and peas

  • 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.

  • 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.

• Crispy chicken thighs with puttanesca green beans

  • 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.

  • 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.

  • vikingcook on February 29, 2024

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

  • 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.

  • 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

• Turkey and bean tamale pie

  • 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).

  • 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.

  • 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.

  • 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.

• 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.

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

  • 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.

  • 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.

  • ncollyer 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!

  • 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.

  • 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.

• Saag paneer

  • 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.

  • 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.

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

  • 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!

  • 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.

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

  • 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.

  • 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.

• 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.

• Creamy corn and polenta bake with blue cheese

  • 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.

  • 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.

• Roasted mushrooms with crispy polenta and Parmesan

  • 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.

  • 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!

  • 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.

  • Skamper on July 06, 2024

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

  • 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.

• 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.

• 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.

  • ezwriternc on February 23, 2023

    Good frittata. Used half the cheese.

  • 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.

  • 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.

  • 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!

• 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.

• Acorn squash with Taleggio, honey, and Aleppo almonds

  • 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.

  • 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!

  • Rachaelsb on December 05, 2023

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

• 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.

  • 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.

  • 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.

• 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.

  • 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!

  • 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.

  • 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.

  • 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.

• 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.

• Coconut fish curry with shiitakes and snow peas

  • 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.

• Orzo minestrone with fresh corn, zucchini, and pesto

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • Astrid5555 on September 24, 2022

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

• Cheater’s chicken and dumplings

  • 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.

  • 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.

• Spicy gochujang chicken stew with potatoes and cabbage

  • 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.

  • 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.

  • Soulkitchenjen on December 04, 2023

    This was absolutely delicious as easy as heck.

  • 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.

  • 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.

  • 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.

  • 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.

  • jennsutherland on October 11, 2022

    Really satisfying, simple soup, and excellent for leftovers!

• Chicken paprikash soup with potatoes and quick pickled cucumbers

  • 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.

  • 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.

  • Lepa on November 27, 2022

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

  • meginyeg on July 18, 2023

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

• Lemony beef, spinach, and barley soup

  • 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!

  • 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.

  • 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.

• 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.

• 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.

  • Soulkitchenjen on January 19, 2023

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

• 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.

  • 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.

  • 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.

• Curried sweet potato and lentil soup with crispy coconut chips

  • vikingcook on February 29, 2024

    Delicious! Love pressure cooker soups!

  • 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.

  • Lepa on November 19, 2022

    Delicious soup. The kids especially loved it!

• 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.

• Cardamom sour cream pound cake

  • Soulkitchenjen on January 25, 2023

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

  • 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!).

  • 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.

  • 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

• Ricotta olive oil pound cake

  • ncollyer 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.

  • 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.

  • 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!)

  • 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.

  • 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.

  • 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.

• 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.

• Hands-off baked 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.