Notes about Recipes in this book

• Savory fresh corn pancakes

  • southerncooker on July 08, 2022

    Hubby could only eat a little, as he's dealing with some serious health issues. He said he loved them, and hoped I'd make again when he has a better appetite. I thought they were delicious too. I only made Half recipe. I used the scallion option, since hubby doesn't care for cilantro. I also used avocado oil, since I was out of grape seed oil. Green onions and egg from my Tumbling Shoals Farm Share.

  • averythingcooks on May 14, 2024

    These were great served beside grilled chicken breast with a spicy BBQ sauce & a little sour cream. I thought it seemed like a lot of oil for the pan but the 2nd batch did stick more so I should have added what they suggested between batches. I made 1/2 for 6 good sized pancakes and we both loved the generous amount of fresh corn vs very little flour. I used buttermilk & scallions and had a pretty heavy hand with the chipotle/adobo. These will be made again.

  • Meags on July 17, 2024

    These were great! I needed to add more chipotle, but we served them with chipotle aioli and feta. Yum! These would be great with sour cream/Greek yogurt and salmon or eggs.

• Muhammara

  • Meags on December 21, 2025

    Fantastic! I didn't have Aleppo pepper. Really yummy dip that feels substantial

• Baked zucchini fritters with feta-yogurt sauce

  • susankay on August 18, 2022

    Delicious! My guests couldn’t stop eating them. Easy, too.

  • crandall57 on May 05, 2024

    Excellent! Easy to put together. I used a combination of green and yellow zucchini squash. Will make these again. Made them again with green zucchini and they were great. We had them for lunch with some fresh tomatoes. I made them slightly bigger and ended up with 15 fritters.

  • et12 on June 12, 2024

    These were very good and the method of making them in the oven was far more efficient then pan frying them and with better results.

• Patatas bravas

  • jenburkholder on August 10, 2024

    The potatoes are great - super crunchy and amazing. I didn't make the bravas sauce, just the aioli, also very good. Very successful technique, definite repeat.

  • Meags on September 10, 2024

    Delicious! Only took about 6 min in microwave, 20 min in oven, stir and another 14 min in the oven.

• Crisp-oven charred okra

  • southerncooker on August 29, 2022

    Made half a recipe for daughter and I from purple okra I got from my Tumbling Shoals Farm Share. We sure enjoyed it. It was a little spicy from the cayenne.

• Mushroom and cheese quesadillas

  • southerncooker on July 14, 2022

    Delicious. I used blue oyster mushrooms, mozzarella cheese, and whole wheat tortilla. Mushrooms were from my farm share.

• Summer tomato tian

  • Blondelectual on July 17, 2022

    Incredibly good. I used a mix of heirloom tomatoes. To die for.

  • averythingcooks on November 06, 2022

    I scaled this back to 3 plum tomatoes cooked in a 6" glass pie plate . I layered the garlic & chopped basil into the tomatoes as I built it and just watched the timing carefully as the 1.5 hours seemed like too much for this amount (I did lose track...maybe took it out in just under an hour??). I topped the bubbling dish with crumbled feta and we ate it smooshed onto toasted ciabatta with some grilled steaks. Lovely!

• Upside-down tomato tart

  • averythingcooks on April 19, 2024

    This made for a lovely meat free dinner beside a green salad. I made pastry with parmesan cheese added & used thyme. After the flip, I added a balsamic drizzle & used feta for the cheese + a handful of torn basil to finish. After much discussion re: the logistics of the flip, I made it in a skillet (the handle = much easier/safer flipping than a glass pie plate). The few shallots that stayed in the pan were easy to scoop out onto the tart. This will be made again...often.

  • Meags on December 21, 2025

    Wow! This is fabulous! I made it for a potluck, having never made it before - got raves. I used red onion instead of shallots. I used 2 T of white wine vinegar. I made my own pie crust.

• Bok choy salad with cucumber and peanuts

  • Zosia on January 16, 2023

    While I think that an assertive dressing works with bok choy, this one was very sharp and just too salty for our tastes. I added a little honey to it and used it sparingly. We ended up enjoying the salad but it wasn't really what the author intended.

  • Meags on June 25, 2024

    Delicious!! Holds up well in fridge, still crunchy and flavorful! I swapped out the cucumber for green bell pepper and shredded carrots. I didn't have a chile pepper, so I added red pepper flakes to the dressing. I also didn't have dry roasted peanuts, so I used plain peanuts.

• Spicy "Korean-style" shaved carrot salad

  • Stefphe on April 03, 2026

    This version of ‘Korean-style’ carrot salad works perfectly for me. I tested several versions and finally settled on this one. I have used both avocado oil and light olive oil since I never have grapeseed oil.

• Shredded kale salad with lemon, olives and pecorino

  • Meags on February 12, 2025

    This was good. But I have other kale salad recipes that are better. Good for a simple and easy kale salad to share with people.

• Turkish tomato and onion salad with olive oil and pomegranate molasses

  • southerncooker on June 01, 2022

    Very good. I didn't use the optional mint

  • pastaplease on February 18, 2026

    Very good! Made smaller portion just for myself as a test -- didn't use mint .Will remember this as something to bring for a gathering.

• Arugula salad with roasted grapes

  • Blondelectual on January 20, 2025

    It's pretty good, I think it needs more time to marinade than 30 mins or just sub out the raw onions for already pickled ones. The grapes are interesting -they change their texture somehow.

• Zucchini salad with lemon, ricotta and herbs

  • Cheri on December 31, 2022

    Prepared as written. Delicious! Does not keep, follow the timing suggested.

• Spinach salad with tomatoes and melon

  • Maefleur on August 15, 2022

    Nice salad. Enjoyed the mild heat of the chilies with the sweet melon.

• Apple, celery root and fennel salad with hazelnuts

  • VineTomato on January 02, 2026

    This is a great recipe and comes together quickly. I was worried about the celery root, apple and horseradish browning after it was all mixed together it kept well and was still good the next day. I will make this again!

• French carrot salad

  • averythingcooks on April 16, 2024

    This was a nice little side for some crispy chicken fingers. I'm always happy to find a use for white balsamic & we liked the addition of shallots. We actually prefer our carrots match sticked for this style of salad so I did that & added some slivered radish to the bowl. Tarragon is NOT a house favourite so I used chives along with the fresh parsley. Easy, good & worth repeating.

  • pastaplease on February 16, 2025

    Liked this quite a bit. Started off grating as directed, then came to my senses and got out the Salad Shooter to make quick work of this. It's good the next day too. I don't mind tarragon, but in this dish, next time I would try averythingcooks's suggestion and use chives and parsley. The tarragon, along with carrots, made it a bit sweet. Still very good, and easy (if you don't grate everything!).

• Kale salad with smoked almonds and picada crumbs

  • Zosia on January 03, 2022

    Tasty winter salad. It held up quite well even on the second day (without breadcrumbs which were added just before serving)

• Smashed cucumber salad

  • averythingcooks on January 27, 2023

    Well, I was a bit lukewarm on this one - much to the delight of the cucumber fiend in the house who basically took the bowl and devoured it before the rest of dinner was on the plate!

• Sweet and sour roasted peppers with feta and mint

  • Meags on September 10, 2024

    Fantastic! Beautiful dish. I used dried dill and it was fine

  • hbakke on September 16, 2024

    I created a kind of salad with this pepper recipe and romaine lettuce, topped with a kofte kebab. I loved the sweet and sour flavors of the roasted peppers.

• Greek cabbage salad with carrots and olives (Politiki salata)

  • Ezair92 on March 08, 2023

    Excellent. Very easy to pull together. Has some complexity to it. It does make quite a bit

• Kale salad with dates, pistachios and green tahini

  • Meags on January 24, 2025

    Fantastic! Makes a lot - and hooray! It's delicious! I used all parsley because of Eric. I used a mix of lacinato and curly green and curly red.

  • heidi_ijgwa2 on May 20, 2026

    Yummy would make again. Pairs well with chicken

• Zucchini and chickpea salad with tahini yogurt

  • Skamper on June 21, 2022

    This made a refreshing and light dinner on a warm night when we'd had a later than usual lunch. This makes more dressing than is needed. I added another 1/4 tsp of za'atar and 1/2 tsp salt after mixing. the sumac is a nice touch.

  • Soulkitchenjen on July 29, 2023

    Very good. Very simple. Perhaps needs some more acid or something briny somewhere. Great way to use up an abundance of herbs and zucchini.

• Shaved Brussels sprouts with browned butter vinaigrette

  • Meags on December 21, 2025

    Delicious! I used stone ground Dijon mustard. I didn't have sherry vinegar, so I used white wine vinegar. I used dried dill. Also used 2/3-3/4 c almonds.

• Snow pea and summer squash salad with goat cheese

  • southerncooker on July 04, 2022

    I used green onions instead of red onion, and seasoned rice vinegar, goat cheese and dill. Green onion, Zephyr Squash, and snow peas from my Farm Share. Very good.

  • et12 on July 20, 2022

    A very tasty salad and incredibly easy to make. Appreciated that it cooked in the microwave while undergoing a heat wave! But this is more of a side dish yet it is in a chapter called supper salads and says it serves four. I followed ingredient amounts exactly and it only serves two as a small dinner. Delicious though,

• Sweet potato and arugula salad with chimichurri vinaigrette

  • southerncooker on July 10, 2022

    This was delicious.

  • Skamper on August 18, 2024

    This has been on my make list forever and opened the book and was surprised to see I've made it twice. The first was a very loose version using leftover flank steak and horseradish vinaigrette for an entree salad. The second time I made it as written but subbing in dried oregano. We liked it both times.

  • ChefWannabe on October 08, 2025

    Would make again with some adjustments. Maybe roast the sweet potatoes to get some caramelization and added flavor

• Pozole with collard greens

  • Blondelectual on July 23, 2022

    I made this in the Instant Pot (20 mins on high, quick release), and it turned out fantastic. I skipped the reduction step to cut out out oil and since IP was already going concentrate the flavor and skipped adding extra water for that reason. IP does something magical to hominy, it becomes really “meaty”, doesn’t fall apart at all, just makes the texture perfect.

• Zucchini and green chili soup

  • jessncanfield on February 26, 2025

    This soup is incredible. Adding lime to serve is a must. Will be making this over and over and trying to convince everyone I know to make it in the meantime.

• Butter-braised tomato soup

  • pastaplease on February 16, 2025

    Excellent! A very, very close second to Ina Garten's Roasted Tomato Basil soup (Ina Garten's Cookbook), but takes MUCH less time (so gaining for first place). Even if you have to make the pesto while the soup is cooking, this all comes together very quickly and easily and is delicious. Don't skip the pesto or crouton, they add a lot. If I'd had pesto already made, it would have gone even faster because I wouldn't have been doubling up on using (and washing) the Cuisinart between steps. For the croutons, I just brushed both sides with olive oil and crisped in the toaster oven instead of doing them in the pot as directed because the bread was coming with my dinner guest. Still came out great, though Kimball's way sounds tasty. Next time. I'm expecting this to have frozen well (w/o pesto & crouton). I'll find out in a week or so.

• Thai red curry squash soup

  • msmuggins666 on December 05, 2021

    Amazing soup! I was doubtful about the crispy shallot garnish but it really adds depth. Likewise, don’t forget the lime juice at the end, it makes a huge difference!

  • Alifar on January 14, 2022

    Delicious soup. I have substituted other oven-roasted vegetables to good effect. I didn't manage to make the shallots crispy!

  • kkmatti on October 26, 2023

    Excellent squash soup. I used red kuri squash for mine. This soup is about the toppings, so don't skimp on those. The soup ended up surprisingly spicy. I like spicy food, but if you don't, I would suggest cutting back on the Thai red curry a bit.

  • Lepa on November 15, 2023

    This is really tasty! We used kobocha squash. My husband, who cooked it, warns that you should peel and chop the squash before starting.

  • TrishaCP on November 15, 2024

    I used honeykin squash and I loved it! I used the maximum amount of Thai chile paste and it was on the spicy side.

  • chawkins on November 21, 2025

    Great soup recipe for my home growm pumpkin. Instead of pureeing in batches in the blender as directed. I used a stick blender. I used the full amount of curry pasted and it was okay, not overly spicy.

• Japanese-style glazed sweet potatoes with sesame

  • ShannonS on December 21, 2021

    Delicious with Japanese sweet potatoes. Added a couple extra tablespoons water and cooked about 25 minutes to get the right texture and glaze consistency.

• Cauliflower-scallion frittata with harissa and feta

  • Zosia on January 03, 2022

    Good but not particularly special. You really must cut the cauliflower that small for it to cook through.

  • et12 on June 28, 2022

    Like previous reviewer, we felt this was good but not particularly memorable. I liked the crunchy texture of the cauliflower and the strong dill flavour but felt it could use more harissa. I used a light feta which didn’t stand up to the cooking process and didn’t have enough salt to season.

  • jenburkholder on July 30, 2024

    Due to the intended vegetable no longer being good when I went to make this, I substituted garden veg for the cauliflower - chard and a shredded zucchini. The rest basically the same, though my dill had gone to seed so I probably ended up a bit less. I am quite enjoying this for lunch and would repeat using cauliflower. Ample seasoning seems key though.

• Soy-braised baby bok choy with scallions

  • Zosia on January 03, 2022

    Nice alternative to stir fried. It took longer for the liquid to evaporate than the recipe stated and regardless of how well this was done, the vegetable dish was a little on the wet side (as a braised dish typically is lol)

  • Blondelectual on August 06, 2022

    Fantastic flavors

  • TrishaCP on June 18, 2025

    Very good- added shrimp at the end to make a complete meal.

  • lolako on May 12, 2024

    Loved this. So delicious. Used baby bok choy. Added a block of tofu right before the sauce. Perfect main course dinner.

  • christineakiyoshi on June 05, 2025

    Easy and delicious. 5 stars

• Sichuan dry-fried cauliflower

  • et12 on January 18, 2022

    Easy to make and delicious! We had it with rice which made for a complete meal. Ne t time I think I’ll add cashews at the end which I think would work well with this dish.

  • Meags on September 22, 2024

    Eric really liked it. I thought it was better than good, but I didn't like it as much as Eric did

• Pasta with tomatoes, peas and pancetta

  • et12 on February 17, 2022

    Tasty and easy to make.

  • averythingcooks on January 10, 2024

    I came here for the combo of ingredients but as we are not fans of "one pan pastas", I cooked my pasta separately & reserved some water for the sauce. The last couple of tbsps of some cream cheese went in and I used basil & oregano for the fresh herbs. A container of thawed roasted cherry tomatoes blended in beautifully and I topped T's bowl with garlic sauteed shrimp. I would repeat this pasta combo for sure.

• Roasted Romanesco with smoked paprika yogurt

  • hbakke on March 01, 2022

    We had this as a side dish, but I think that it would make a nice main as well. The smoky flavored sauce was nice with the roasted romanesco. My romanesco wasn't quite done at 40 minutes, so I would would cook it a bit longer next time.

  • et12 on October 24, 2022

    This was a nice way to cook romanesco and I really appreciated the charring of the vegetable but felt the yogurt sauce didn’t add much to the dish.

  • elysedc on February 16, 2026

    I wish I had checked the notes here - mine definitely needed more time and would have benefitted from a longer cook. I want to try the yogurt sauce again, as I really like the idea but think I added way too much lemon juice (who really measures lemon juice??! maybe it's a personal failing but lol I never do)

• Asparagus and barley soup with lemon and dill

  • Maefleur on March 03, 2022

    We took advantage of a sale on asparagus this week and I was so happy to see this recipe. The addition of the dill and lemon at the end brought it all together. A lovely light, bright soup.

  • Blondelectual on July 17, 2022

    Fantastic recipe, incredible flavors. It’s my maiden recipe from this book and I am super excited for what comes next. I used dry dill instead of fresh, and it was so good I added way more than I originally intended to. Also fresh cracked black pepper is a must in this, should be added at serving time.

  • Zosia on February 27, 2023

    Fantastic soup. I replaced half the asparagus with peas, and since I was making it in advance, blanched both and added to the soup just before serving.

  • et12 on May 24, 2025

    I wasn’t blown away but this makes for a pleasantly light soup that is substantial enough for a meal. Good lemon and dill flavours.

• Habanero-onion soup with lime

  • Maefleur on March 03, 2022

    The habanero provides a nice warmth, and is not overwhelming in this light and flavorful soup.

• Curried parsnips with basil and coconut

  • mpo on March 11, 2022

    This was a very flavorful dish. I added some green beans in the last few minutes. I’d make this again.

  • Meags on October 17, 2024

    I made this with carrots. It was delicious!

• Collard greens stewed with tomato, shallots and ginger

  • pagesinthesun on March 18, 2022

    I enjoyed this preparation of collard greens. Vegetarian. Silky greens, unctuous sauce. It would be great with an addition of beans and served over rice. I ate this out of the bowl, exactly as written.

• Greek-style rice with leeks

  • et12 on April 10, 2022

    Took me twice as long as the recipe mentioned to evaporate the water but still worth it. A very tasty risotto type dish, especially if you love leeks!

• Broccoli and kimchi fried rice with "poached" eggs

  • Skamper on May 12, 2022

    We both enjoyed this. The seasoning was perfect; I didn't add anything else. The eggs took much longer to cook. Next time I will fry or poach them in the usual way.

• Cauliflower with eggs, capers and lemon

  • et12 on June 23, 2022

    This was a gentle dish with some good comforting flavours. We had it as a main but I think it would make a good side dish for a bbq. I used regular breadcrumbs instead of panko but I think panko would add good crunch.

  • Meags on December 21, 2025

    Delicious! Easy - served as main with arugula salad. Eric added his own capers.

• Charred zucchini and fennel with shaved Parmesan

  • southerncooker on July 04, 2022

    Very good. Zucchini and Fennel from my farm share.

  • earthflesh on July 30, 2025

    My family enjoyed this greatly. We love the way fennel mellows and sweetens when cooked. Set broiler to High, not Low, for this one.

• Mashed vegetable curry with toasted buns (Pav bhaji)

  • et12 on July 06, 2022

    This was ok. The recipe was unclear as to weather you should drain the veg before mashing. There was a lot of water and I should have gone with my gut feeling and drain the liquid. The end result was ok but could have been more flavourful.

• Spanish-style "poor man's" potatoes with eggs

  • southerncooker on July 10, 2022

    This was delicious. I used a mix of red, yellow, and orange mini sweet peppers, and a baby greens mix, since I've been having problems finding argula lately.

• Lebanese-style spicy potatoes with lemon and cilantro

  • Blondelectual on August 01, 2022

    This is pretty good. It didn’t turn out as crispy as I was hoping for though. I think because potatoes got waterlogged. I think it would be better with whole fingerling potatoes (not cut, less water absorption). The flavors were good though.

  • et12 on December 18, 2022

    I liked the flavour if these but would add less lemon juice next time.

  • Meags on July 17, 2024

    Delicious! I need to improve texture +which was entirely on me, not the recipe, but taste was great!! I swapped parsley for cilantro. I didn't have Aleppo pepper, so I used 2 T of Safeway Anchor Pepper seasoning.

  • psarrett on February 11, 2024

    We liked these more the second time I made them, where I overboiled them for a few extra minutes. They didn't crisp up when I put them back in the pan, but became creamy and unctuous. The aleppo and paprika gave a perfect level of spice.

• Lebanese-style greens with caramelizd onions

  • Blondelectual on August 01, 2022

    Excellent flavor. I used collard greens (not a fan of the dandelion greens). The onions were the best part. Next time I’ll make double. I used cashew based yogurt. It was a nice touch.

• Braised mushrooms with SIchuan chili oil

  • Blondelectual on August 06, 2022

    This is an incredible flavor combo. Who thinks of using chili oil, paprika and cilantro? I can tell you it’s not me. Both a fantastic and gorgeous dish (I used dry cilantro because I forgot to buy fresh (cut the amount in half to compensate), amazing flavor). My mushroom mix was trumpet, shiitake and wood ear.

  • Meags on January 04, 2025

    Delicious!! Because I'm lazy, I just used some Baklouti olive oil (spicy) and some grapeseed oil with paprika and some red pepper flakes. [Not very Sichuan flavored.] I also used regular white wine since that is what I had on hand. I used cremini mushrooms. Will def make again!

• Roasted tomato risotto with basil and Parmesan

  • southerncooker on September 05, 2022

    Very tasty. I didn't have quiet enough dry vermouth so I added enough dry white wine to finish the amount called for.

  • et12 on July 08, 2024

    We were looking for a dish that is full of tomato flavour and this is definitely that. We loved this risotto. I particularly liked the idea of emulsifying the olive oil and tomato purée with salt to then coat cherry tomatoes before roasting in the oven with herbs to draw out the tomato flavour.

  • bianca_ovnjzk on May 14, 2026

    What a stunner! This recipe was fantastic. The tomato (confit?) is absolutely delicious. We had a few mushrooms to use up so I quartered them and tossed them in. Charring only took 25 minutes. The risotto step seemed to work as written with no extra time involved. I stirred every 2 minutes. I feel the “brisk” stirring with the boiling water really got the starches working. I didn’t have vermouth (traveling) so subbed a dry white wine. Lastly, we had a nub of smoked Provola to use up so I popped that in at the end for a slightly smokey flavor. YUMMY!!!!

  • Meags on October 14, 2024

    Come on!! This is amazing! I used fresh garden tomatoes, so hopefully the next time will be just as good. I didn't have vermouth, so I subbed white wine vinegar. Such great flavor. Eric said it was restaurant level.

• Pasta with cauliflower, garlic and toasted breadcrumbs

  • Zosia on October 25, 2022

    Good albeit gentle flavour and everything was perfectly cooked in the time given.

  • Meags on April 23, 2026

    This was okay. A little bland. Because Eric doesn't like pancetta, I skipped it and used kalamata olives. Maybe more next time or kalamata and manzanilla? More tomato paste? Some balsamic drizzled in the bowl?

• Charred kale with garlic, chilies and lime

  • Zosia on October 30, 2022

    10 minutes at high heat was far too long and 5 cloves garlic was too much for our taste. I did like the flavours otherwise and would make it again with less garlic and cooked at a more moderate heat setting.

• Pasta with winter squash, kale and goat cheese

  • et12 on November 28, 2022

    I really liked the idea of cutting the squash in thin slices and developing the flavours under the broiler. The combination of ingredients was really well balanced and this made for a pleasant autumn dish. I used regular kale instead of the baby kale that was recommended and had to steam it before adding it to the pasta.

• Harissa roasted potatoes

  • averythingcooks on December 11, 2022

    A simple and very tasty version of crispy roasted potatoes. Adding the harissa (mild this time) AFTER the potatoes chunks have roasted until crispy but still soft inside and then giving them a few more minutes to almost caramelize the harissa worked perfectly. I will make these guys again.

• Spinach and green lentil soup with roasted peppers

  • et12 on December 12, 2022

    This was good and easy to throw together, but required a lot of additional seasoning at the end.

• Cauliflower shawarma

  • et12 on December 18, 2022

    Really good and easy to make. Lots of flavour and never felt like we needed meat. An easy weeknight meal.

• Collard green and potato soup with chili oil

  • et12 on December 22, 2022

    This had a lot of flavour for so quick and simple of a soup. The smell and taste of the chilli oil made this a perfect soup for a cozy night in. I used cauliflower greens and it worked well.

  • Ezair92 on January 02, 2023

    Very good soup and easy to make. I used the red pepper flakes and went a little lighter than the recipe called for. It worked for us

  • hbakke on February 27, 2024

    Nice soup for a chilly winter day. I added a rutabaga and some kale that needed to be used, but otherwise followed the recipe. The vinegar added at the end and the spiced chile oil are essential.

• Sesame-garlic stir-fried baby bok choy

  • et12 on December 26, 2022

    We were impressed by how much of a kick frying the jalapeños in the oil would have. It imparted a lot of flavour to the bok choy, but wasn’t our favourite dish.

  • Meags on June 14, 2024

    This was fantastic! Very flavorful. I used mirin instead of shaoxing wine. I used the cast iron skillet - great charring.

• Spaghetti squash with lemon, cream and herbs

  • Cheri on December 31, 2022

    This has a great flavor, sauce is rich. Careful to balance quantity of sauce to yield from your squash or it will be soupy.

  • Meags on October 31, 2025

    Really delicious!! I had a slightly larger than called for squash (3.5 lbs v. 2.5 lbs). The ratio of squash to sauce was great. Very light tasting despite the cream and also rich enough to make it special. We had Parmesan and red pepper flakes - great with and without. I didn't have sage leaves, so just sprinkled in some powdered sage.

• Broccoli with scallions, miso and orange

  • averythingcooks on January 05, 2023

    I wasn't sure that I did this right based on the soft texture of the finished broccoli, but I really liked it & T loved it (surprisingly more than the roasted versions we make). I used lemon in place of the orange which I think went really well with the miso. The only question is portion size - 2 lbs of broccoli to serve 4?? I used 8 oz for the 2 of us & we each got a pretty big serving....1 lb would have been WAY too much. I will make this side again.

  • Meags on September 10, 2024

    This was good. It wasn't outstanding, but definitely worth making it again

  • Nrnarayan on November 03, 2025

    good, but orange zest overpowered the dish. Would reduce next time

• Mashed butternut squash with cumin and chili

  • Sanyo12 on January 11, 2023

    Finished dish looks very unappetizing a d nothing like the picture. It is an unattractive brown. The texture is borderline stringy. The taste is ok but the dish looks so bad I would never serve it to anyone. Will make it one more time and update if better.

• Thai-style vegetable stir-fry with garlic and black pepper

  • Ezair92 on January 19, 2023

    Excellent. I added carrots instead of mushrooms because that is what I had. Very easy to adapt

  • Skamper on January 14, 2025

    This was very good. I used regular green cabbage, a mix of shiitake, cremins and oyster mushrooms, and a little more than half of a red bell pepper. I also added about 8 oz of tofu that had been marinated in soy sauce and lime juice, before adding the fish sauce mixture. We both enjoyed it.

  • Meags on June 14, 2024

    This was awesome!! It instantly went on Eric's favorites list. I used soy sauce instead of fish sauce. I also used a mix of cilantro and parsley stems and leaves. I used red bell pepper. It took longer than 2 minutes at the end to cook to a dry skillet. I turned heat up to 6 or 7 on the stove dial.

• Spicy snow peas with Sichuan pepper

  • Ezair92 on March 08, 2023

    Very good. I didn’t have Sichuan peppercorns so used Black peppercorns and coriander. Not too spicy but I think that also depends on the chilies you use

• Braised Swiss chard with raisins and pine nuts

  • et12 on July 02, 2023

    We got some nice rainbow chard from the market and this was a great way to make the most of it. Really good combination of ingredients. I would use fewer raisins next time. My only complaint is that the recipe says it creates 4-6 servings but for us it was more 2-3 servings as a side dish.

• Mexican-style zucchini and corn (Calabacitas)

  • elysedc on August 14, 2023

    it's super hot in my apt and I just can't turn on the oven, so I cooked this on the stovetop instead. It was absolutely delicious, but I do think the cooking method makes a difference here, and I do want to try again using the broiler.

  • et12 on July 17, 2024

    Really delicious, especially with the feta, roasted pumpkin seed and jalapeños. So quick to put together too!

• Spicy cauliflower and green beans with coconut and lime

  • et12 on August 21, 2023

    This was just ok for us. Pleasant enough flavours but nothing too special.

• Oven-crisped smashed potatoes with cilantro-yogurt hot sauce

  • averythingcooks on September 16, 2023

    This time I just used the method for the crispy smashed potatoes. Drying the cooked potatoes on a rack before the smash is a good idea (ie worthy of repeating) but I smash with a clean dish towel & my hand (read in Fine Cooking?Food52?) which does work to keep the potatoes intact. I can't really use my oven at 500, but 450 still resulted in beautifully crispy "smashies" in around the same time. I plan to try the sauce (sans cilantro) soon.

• Crisp oven-fried cauliflower with tahini-yogurt sauce

  • Zosia on November 09, 2023

    The technique worked well but not sure it was worth the extra oil (I used half). I skipped the sauce and served with lemon.

  • Meags on February 01, 2024

    Yum! I used curry powder. This great and easy to make. It would be good in a pita. It's similar to Vegan Richa's Cauliflower Shawarma. (Although I think Vegan Richa's is a little better.)

• Green beans with browned butter and almonds

  • Ezair92 on November 13, 2023

    I have never cooked green beans this way with just a little water and I will definitely make them this way again. They were perfectly cooked. And it went well with the brown butter and almonds

• Inverted pizza with onions, potatoes and thyme

  • Vand11 on October 28, 2023

    Fun new-to-me technique for pizza. Will probably double the amount of topping (or at least the potatoes) next time around.

  • bwhip on February 11, 2024

    Simple, easy and delicious. I’ll make this again.

• Spanish summer vegetable stew (Pisto Manchego)

  • southerncooker on July 10, 2022

    Made a half recipe for lunch for daughter and I. We ate it with EVOO drizzled sourdough toast. Delicious! I used Zephyr Squash from my farm share and red, yellow, and orange mini sweet peppers instead of bell peppers.

  • mpo on July 06, 2023

    I might be confused, but I realized this version doesn’t have manchego cheese? Maybe it should because otherwise no real added seasoning. I added smoked paprika and sweet paprika though because I think it needed something.

• Indian-style scrambled eggs with tomatoes and chilies

  • southerncooker on July 15, 2022

    I made one serving for me. This was delicious. I ate it with a warmed piece of Naan. Tomatoes, jalapeños, and cilantro were from my farm share.

• Green beans with olive oil and toasted garlic

  • southerncooker on August 16, 2022

    This was good. I used potatoes, green beans, and garlic from my farm share. I used rice wine vinegar instead of sherry vinegar.

• Roasted acorn squash with orange-herb salad and hazelnuts

  • bktravels on March 10, 2023

    This is a wonderful recipe. The oranges provided such a fresh, light taste and paired beautifully with the acorn squash. The hazelnuts were a great addition. I do find it tedious to separate orange segments from the membrane. This time I tried a different technique and it worked pretty well. I cut the orange in half the way you would a grapefruit. Then I used a double-ended grapefruit knife to cut around the inside of the orange separating the sections from the rind and pith. The other end of the knife has two parallel blades that pretty easily separated each segment from the membrane. It was a little tricky, but I thought it was much easier than the usual method. We will definitely be making this again!

  • Meags on December 21, 2025

    Okay. Probably don't have to make it again. Thanksgiving 2025

• Indian-spiced butternut squash soup with yogurt

  • Zosia on February 11, 2024

    This is the best butternut squash soup I've ever made. The seasoning is not overwhelming but complementary and the pumpkin seed garnish is delicious. I used stock instead of water for a little extra flavour.

  • Meags on September 10, 2024

    Ended up being good! But NEEDS the yogurt and spiced pumpkin seeds. The pumpkin seeds are awesome!

• Afghan-style braised butternut squash with garlic-mint yogurt

  • ShannonS on December 21, 2021

    I used delicata instead of butternut squash and only simmered 20 minutes.

• Indian-spiced spinach with tomatoes and dill

  • lolako on July 22, 2024

    Made this as "greens" portion for a grits and greens night. Served with cajun tofu, sauteed mushroom, and harissa spiced root vegetable with tahini sauce. It was pleasantly spiced. Not outstanding, but delicious with a bowl of hot grits.

• Coconut curry with carrots and broccoli

  • Lepa on April 28, 2022

    This was very mediocre and not a repeat. The flavor was mild and muddy. Disappointing.

• Spicy Egyptian eggplant with fresh herbs

  • Maefleur on March 06, 2024

    Easy and quite flavorful!

• Butter-and-soy glazed vegetable

  • averythingcooks on April 25, 2024

    This inspired a stir fry where I scaled the vegetables (red onion, sweet peppers, carrots, peas & broccoli) back to 8 oz and added 8 oz of thinly sliced pork tenderloin seasoned with 5-spice. I made the full amount of glaze, added garlic with the fresh ginger & served it over cauliflower rice. Result = 2 very good, veggie laden dinner bowls.

• Scallion noodles

  • lean1 on March 27, 2024

    easy to make. Just keep the heat on the scallions at med low. My oil started to splatter everywhere when I added the soy sauce and sugar. Everything cooked really fast even on med low. Very flavorful. Made it without the egg or chili on top. Maybe next time.

  • Chefjames1 on April 01, 2026

    Super good. We halve the soy sauce and sugar and add sliced garlic and 1 c broth

• Spaghetti aglio e olio with fresh tomatoes

  • et12 on May 19, 2024

    Quickly comes together with simple flavours making this a very nice dish. Used a mix of bucatini and tagliatelle, which is what I had left in the pantry and these worked really well.

• Braised carrots and leeks with olives and herbs

  • et12 on April 06, 2025

    I was looking for a slightly different way to include a side of carrots and leeks in our Sunday roast and this was quite nice. The chopped olives really add a nice flavour, which I was sceptical of at first but it balanced the sweetness of the carrot, the bitterness of the charred leeks and the flavour of the tarragon really well.

• Spaghetti with eggplant, tomatoes and Gorgonzola

  • et12 on May 24, 2025

    Very tasty dish. Excellent pasta for a hot summer day.

  • Lundy on December 05, 2024

    Very simple and good. Used Japanese eggplants from our garden and added a little passata, cream, and anchovy paste. Made and excellent spaghetti pie with the leftovers.

• Roasted potatoes and zucchini with tomatoes and feta

  • et12 on July 07, 2024

    I love the Briam recipe that is also in this book and this is essentially a deconstructed version of that, which I preferred because the potatoes are nice and crispy in this version. Really tasty dish.

• Cauliflower kati rolls

  • et12 on July 23, 2022

    These made for a tasty dish that was very to pull together. I would increase the garam masala next time. I used mango chutney instead of cilantro chutney and the sweetness really worked well in the dish.

  • Meags on December 21, 2025

    Fantastic! I used homemade tomato chutney from the freezer.

• Cauliflower and chickpea tagine

  • et12 on February 25, 2022

    Good, subtle flavours and easy enough to throw together but felt it lacked the intensity of flavour one would expect from Milk Street recipes.

  • Blondelectual on August 06, 2022

    It’s ok, but I don’t love the textures together and the flavor is only so so.

• Greek peas with potatoes and herbs (Arakas kokkinistos)

  • et12 on June 04, 2023

    This was very quick to make and had good flavours. Good soup for the summer and I loved the brightness and pop of the peas

  • dgiles on December 09, 2022

    This recipe is fantastic. Made exactly to recipe. The lemon juice and feta at the end made all the difference.

  • Meags on September 10, 2024

    This is great! The feta really makes it sing. I used dried dill and fresh mint

  • mariam287420 on February 11, 2026

    3/4 tsp of pepper was too much; next time I'll add less. Otherwise, delicious.

• Hot and sour stir-fried cabbage

  • et12 on November 16, 2025

    Decent stir fry. Reminded me of a dish I get from our local Cantonese take away.

• Paprika-cumin potato and bell pepper soup

  • Meags on December 21, 2025

    Really good. I used smoked paprika instead of sweet because it's what I had. Made 2/3 recipe, so one red and one orange pepper. Skipped cilantro for Eric, but I think would be delish with it.

• Kale, fennel and white bean soup with Parmesan croutons

  • NancyCucina on February 10, 2026

    Very tasty soup that comes together quickly. I added carrots and celery as I needed to move them along.Dried thyme as I didn’t have any fresh. Used 4 cups water and 1 cup of chicken stock as that needed to move along too. I already had croutons in the freezer, so that was a bonus. Flexible recipe for adding other vegetables, cooked pasta, grains and/or protein.

• Lebanese braised green beans

  • Meags on February 01, 2024

    Delicious! I used a 1 lb. bag of Trader Joe's frozen green beans and a 15 oz can of petite diced tomatoes. I adjusted spices accordingly. I really liked it and I am not usually a fan of green beans!

• Broccolini with sesame-miso sauce

  • GloriaG on March 23, 2026

    Rich and flavorful. Easy to make. Would make again! I added the shrimp on the side using the same combination of miso, soy sauce & rice vinegar. Perfect!

• Skillet-charred asparagus with lemon and tarragon

  • Meags on May 14, 2024

    Great! I used dried basil and oregano in the place of tarragon.

  • Skamper on March 21, 2025

    Good and easy for a weeknight. I used dried tarragon.

• Soy-glazed braised Brussels sprouts

  • Blondelectual on January 05, 2025

    Sauce is too sweet as written, go easy on sugar (maybe taste before adding as mirin is also sweet), still really good. Also needs bigger Brussels chunks (I used mini ones whole). Overall a great dish, I just need to tweak it next time. Added chili oil chiles for texture and spice.

  • Meags on December 21, 2025

    I thought the sweetness was perfect! I didn't have sake, so I used some white wine. Really delicious!

• Cider and honey-glazed turnips

  • Nrnarayan on November 10, 2025

    I don't love savory things being too sweet so I skipped the honey. Paired well with pork chops and stuffing

• Braised and glazed carrots and parsnips with orange and cardamom

  • Orleams on March 17, 2026

    Very nice. Note that this calls for 90 minutes in the oven so, unlike me, plan ahead.

  • Meags on March 10, 2024

    This was really good - and I have always hated parsnips. I used a scant teaspoon of salt and doubled the red pepper flakes. Also I used dried dill, as I had no fresh herbs.

• Charred zucchini with gochujang and scallions

  • Meags on November 07, 2025

    This is really tasty! It's easy to make and packs a flavor punch! Next time I will broil it on high. I also used an oversized zucchini I was gifted and I think it would be even better with smaller (normal sized) zucchini.

• Oven-charred broccoli with pistachios and Parmesan

  • Meags on September 10, 2024

    This was great!

• Roasted vegetables with cilantro yogurt

  • Meags on December 21, 2025

    Delicious! I used parsley for Eric (and far less than called for because I forgot how much it called for :) ). I roasted the veggies in the broiler pan - worked great!

• Yogurt-roasted carrots with warm spices

  • Meags on November 29, 2024

    These were a big hit at Thanksgiving! They are really delicious! I subbed parsley for cilantro since Eric doesn't like it. A very easy recipe that tastes like it was difficult!

• Roasted cauliflower with miso glaze

  • Meags on September 10, 2024

    Great

  • kshell on December 12, 2025

    Good, despite forgetting the pistachios.

• Sesame and cumin roasted green beans with tahini sauce

  • Meags on December 21, 2025

    Good - probably don't need to make again

• Spicy broccolini with seared tofu and sesame oil

  • Meags on October 21, 2024

    Delish! I didn't have the bean sauce, so I followed the advice to make a miso and soy sauce combo (using yellow instead of red miso). I also used regular broccoli instead of broccolini.

• Corn with shrimp, chilies and scallions

  • KALW on May 14, 2025

    Fast and tasty but not a standout.

• Ginger shiitake celery stir-fry

  • Meags on October 21, 2024

    Great! I used crimini mushrooms as that is what I had on hand. Great flavor and combo of texture.

• Spicy stir-fried cabbage, onions and peas

  • Meags on September 10, 2024

    Great! Def has more of a side dish feel. We had it with tofu. Would be great with fish, esp as a base under the fish

• Broccoli rabe with white beans and ditalini

  • bianca_ovnjzk on May 07, 2026

    Fabulous and fast. Couldn’t find rapini so used lacinato kale. Also added quartered mushrooms and a small sliced white onion as we had them to use.

• Pearl couscous "risotto" with asparagus

  • Meags on May 27, 2024

    Very good! I used 2T butter at start since it's what I had on hand. Maybe try adding 2.5-2.75 c water instead of 3. Took much longer for water/broth to cook off. I cut salt in half.

• Pasta with pesto Calabrese

  • Chefjames1 on April 17, 2026

    Really good!

• Asparagus and herb pashtida

  • Meags on May 27, 2024

    Delicious! Do not add Parmesan to egg mixture. Sprinkle on top after pouring egg mixture in

• Baked zucchini and Gruyère omelet

  • Trishnotjustnyt on November 06, 2025

    Good, but slightly bland; try scallions instead of chives and more cheese.

• Armenian Swiss chard with tomatoes and chickpeas

  • Orleams on March 16, 2026

    More of a side dish than a main dish.

• Indian-spiced roasted potatoes with quick pickles

  • jill_ztjj6z on May 23, 2026

    Tasty and easy! Couldn’t find tamarind chutney locally, made with mango chutney instead and it was delicious! Opted for mint instead of cilantro (we have some of those genetic odd birds who hate cilantro in this house). Delicious. Will make again!

• Spanish green beans with ham, almonds and smoked paprika

  • Meags on July 30, 2025

    I had leftover lunchmeat ham from a family visit and used that. I also just chopped raw almonds instead of using slivered almonds. Used fresh garden green beans. Delicious!! We topped with an over easy egg. Really great taste! Will definitely make again!

• Potato and eggplant Española

  • pastaplease on April 23, 2023

    Have made this a couple of times - it's quite tasty, kind of comfort-foodish because of the mild taste and creamy texture. I add some cooked, diced pancetta to the potato/eggplant mixture and sprinkle some parmesan on top before sticking in oven - comes out great. Leftovers warmed in toaster oven next day are just as good. Don't skip the aioli (or try a sour cream concoction like Fiesta Dip or your own for a little pizazz).

• Cauliflower steaks with chipotle-cashew sauce

  • Meags on March 24, 2026

    Wow! This was fantastic! We used parsley for cilantro (thanks, Eric. ha ha). I have a jar of chipotle chilis and adobo sauce blended together. I think I used 1.5-2 t of the blended.

• Curried eggplant and chickpea stew

  • dc151 on January 21, 2022

    A simplified version of the Indian dish chole baigan, this was super quick, very flavorful given a relatively short ingredient list. A bit too heavy with the lemon juice for me, but the others liked it just fine. Served with some curried chicken, brown rice and a loaf of bread, since that's what I had on hand instead of naan. I'm sure the traditional version of chole baigan is better, and I will definitely make at some point, but a quick mid-week meal is a nice thing to have on file.

• Leek, kale and Emmentaler panade

  • dc151 on March 07, 2022

    I made this with baby spinach and gruyere instead of kale and emmentaler. Also used veg broth to keep it vegetarian. Great use of very stale old baguette and some leftover cheese. I've made similar stratas with a custard base, this was a nice twist on that, a lighter version.

• Potato curry with tomatoes and yogurt

  • Acarroll on November 18, 2022

    Not hard to throw together, but the spice mix didn't work for me. Not exactly sure why.

• Ligurian potato, green bean and mushroom gratin

  • Meags on September 10, 2024

    Very good! I used 1/2 lb green beans and 1/2 lb cauliflower - would be good with broccoli. I used onion instead of shallots

• Tuscan braised potatoes (Patate in umido)

  • mpo on January 15, 2023

    This was good but I don't think it was worth the time spent on. Almost an hour to cook what is basically potatoes in a tomato sauce.

• Oven-charred broccoli with peanuts, soy and scallions

  • Meags on September 10, 2024

    Wow! Great!