• JeffALNY on March 04, 2026

  This book is PERFECT for cooking for friends. I’ve made things for a range of palates and they have all been crowd pleasing.

• EmilyR on October 26, 2018

  The Target edition of this book has 3 extra recipes : Spicy salt & sugar fruit sprinkle, Corn fritters with spicy buttery maple syrup, and Sweet & spicy roasted pumpkin seeds.

Notes about Recipes in this book

• French toast with whipped honey ricotta topping

  • anya_sf on September 27, 2018

    Half the ricotta topping was enough. Dipping the bread for 10 or even 30 seconds per side might be long enough for a very light, absorbent bread, but not for the denser, day-old challah I used. I ended up soaking the slices for 2 minutes per side and they still were dry in the centers, although nothing some syrup couldn't fix. Next time I would slice the bread into 1" slices instead of 2". The flavors were fantastic - I'd eat the ricotta on its own, and the honey butter syrup was so good no one asked for maple syrup instead.

  • julbelle19 on November 28, 2020

    Link to recipe: https://www.you.co.uk/chrissy-teigen-french-toast-recipe/

  • Laurengonzalez1028 on December 19, 2020

    Really delicious. I used 1 inch slices of brioche bread. The honey butter syrup is great. Definitely half the ricotta mixture since it makes so much.

  • jennifer_vszvd1 on February 05, 2026

    Subbed ricotta topping for cinnamon honey whipped cream

  • Clairehg on February 28, 2026

    Very good! I’ve made it twice and a very thick brioche is key. The toppings are excellent together! Could definitely halve the custard and ricotta topping.

• Blueberry cream cheese pancakes

  • anya_sf on September 29, 2018

    Note that only half the melted butter goes in the pancake batter. The cream cheese bits stuck together when added to the batter, so I ended up with some pancakes with massive cream cheese boulders and the pancakes at the end hardly having any cream cheese. Next time I would (1) use half the cream cheese; (2) cut the cubes slightly larger (just so there aren't so many to individually pick apart), making sure to separate them all before freezing, so that they remain distinct in the batter. My family preferred to double the blueberries in the pancakes, rather than sprinkle some on top. Topping these with butter seemed superfluous, given the cream cheese bombs, but the graham cracker crumbs were a nice touch. You will not need lunch after eating these.

  • rglaser on April 21, 2019

    Just made these for breakfast, and they were amazing. I didn't have a block of cream cheese but did have some whipped. I added little blobs of the whipped cream cheese, and the results were amazing. I will probably stay with the whipped cream cheese in the future since it made the pancake so delicious--soft and billowy little clouds of delight. I didn't add the graham cracker crumbs, but I will definitely try that the next time. A keeper!

  • Eljabo on October 26, 2024

    I thought the pancakes were a little bland although the cream cheese blobs were kind of fun. I probably wouldn't make these again.

  • EatnCookFood on January 04, 2026

    These were great. The cream cheese trick is awesome and can really be added to your favorite pancake recipe for a little something extra.

• Crispy Parmesan waffle breakfast

  • Tweedles81 on September 29, 2018

    This was delicious! It was refreshing to have a savory waffle. Definitely make the spicy syrup. We served this with over medium eggs and oven-cooked bacon as suggested. My daughter asked if I can make these every day, so this recipe will be repeated in our house!

  • mdagl on September 09, 2023

    This was SO good!! I also served this with over-medium eggs, but no bacon this time. The spicy buttery maple syrup is absolutely necessary.

• Spicy buttery maple syrup

  • mdagl on September 09, 2023

    Easy to throw together. Delicious.

• Buttermilk-chive biscuit breakfast sandwiches

  • southerncooker on September 30, 2018

    These biscuits were so good with the slow scrambled eggs and sauteed arugula and onions. I used biscuit cut ham instead of Canadian bacon and added cheese to my boys sandwiches and left the arugula and onions off theirs. We were all happy with our breakfast.

  • Cooks0308 on December 30, 2018

    Good biscuits!!!

  • jennifer_vszvd1 on March 19, 2026

    I meal prepped these for the week, but ran out of time, so my arugula is uncooked, and I don’t have onions or eggs, but the biscuits are great and the flavor pairs well with the Canadian bacon.

• Slow-scrambling eggs

  • southerncooker on September 30, 2018

    I was afraid these would get to done for my liking but they were delicious. I did cook son and hubby's a bit longer than mine since I like soft scrambled eggs.

• Buttermilk-chive biscuits

  • southerncooker on September 30, 2018

    Easy to make using the food processor to start off.

  • dprostrollo on October 05, 2018

    I have a convection oven so I'm no stranger to amending baking instructions to suit my oven but I think this one will take some fiddling. I amended the oven temp to about 190c and kept an eye on them but when they looked visually golden and crispy they were still raw in the middle. The flavor is great and the rise was fantastic, so I think I'll try these again but I'll lower the oven temp to about 150c (fan assisted) and see if a cooler, longer bake helps in my oven.

  • JeffALNY on April 25, 2026

    These were excellent. Surprisingly fluffy.

• Black bean & mushroom enchilada casserole

  • anya_sf on September 27, 2018

    I cheated and used a 12 oz jar of tomatillo salsa - poured all of it over the enchiladas. Made the filling a day in advance so the enchiladas were a quick and easy weeknight dinner. I wasn't sure the eggs would add much to the dish, but they actually really complemented the enchiladas well.

  • Smokeydoke on May 09, 2019

    Like anya_sf, I used store-bough tomatillo salsa and this wonderful dish came together quickly. I'm trying to minimize my carbon footprint on earth, so this dish has made the monthly rotation as a vegetarian dinner. It's lovely but cost and speed are the real appeal of this dish.

  • jasmine_0vctxv on May 14, 2026

    This was so delicious! Quick and easy to make, I forgot to add in the chicken broth, but it didn’t take away from the flavor for the dish. Having the casserole with fried egg really compliments it!

• Pepper's garlicky bacon scramble

  • southerncooker on October 21, 2018

    I used thick cut black pepper bacon in this recipe. Son and I enjoyed the bacon and garlic in this. It was a nice accompaniment to the Cheesy Spicy Breakfast Hash p. 39 For some reason hubby didn't care for them.

  • anya_sf on January 18, 2019

    We had this for dinner (with bread and salad), so I increased the quantities by 50%. I cooked the bacon crispier, removed it, and drained a bit of the grease (there was a lot) before cooking the shallots. I'd never had garlic in scrambled eggs and loved it.

  • hirsheys on May 28, 2019

    This dish is only slightly more work than normal scrambled eggs, but a big improvement taste-wise. Notes to self: I used a scallion, since I was halving the recipe and wanted to reduce waste, and used half and half rather than milk. I had to turn it up the heat to actually get it to cook through. I didn't have avocado and didn't miss it. All in all, these were delicious, moist, (adaptable), and flavorful eggs. I would certainly make these again.

  • snoozermoose on December 07, 2021

    This was tasty but very heavy. I should've drained my bacon grease because the amount of grease in my finished scramble gave them an off-putting texture. I loved the idea of adding garlic to scrambled eggs though.

  • averythingcooks on May 15, 2025

    We enjoyed these eggs beside a potato/onion/sweet pepper hash. Based on comments here, I cooked my bacon a little crisper than suggested, wiped a fair bit of the grease out of the pan and added diced Fresnos with the shallot & garlic. We skipped the cilantro, adding chives & some cubed cheddar. Easy choice for repeat with T suggesting trying chopped breakfast sausage for a change.

• Avocado with toasty crumbs

  • BeckyLeJ on October 20, 2018

    A super easy twist on avocado “toast.”

• Everything bagel cream cheese breakfast bake

  • southerncooker on December 26, 2018

    This was delicious. Made for part of our Christmas 2018 morning breakfast. Only complaint son said he'd like it better without the onions.

  • Smokeydoke on May 09, 2019

    I must've made this dish 5x by now and I got the book less than a year ago. It is delicious. I've made it the way it's written but it's too rich so I made some adjustments. I only use 4 oz. of cream cheese and 1 cup cheddar. If I don't have half and half, I use 3 cups milk. The main reason I make this is because it freezes like a dream. I always have leftover bagels, so I play with the recipe and add whatever leftover protein I have on hand. I replace the spinach with whatever leftover greens I have, it's a great way to clean out the fridge.

  • anya_sf on June 10, 2020

    I used 6 oz sausage, removed from the casings and crumbled, and 16 oz spinach. This recipe seemed like it would be too rich for us, so I reduced the cheddar and Swiss cheeses to 1 cup each (1/2 cup reserved for the top), and the cream cheese to 6 oz, cut into 24 pieces for more even distribution; I would definitely do that again, as it was plenty cheesy. Bagels don't have the ideal texture for bread pudding, so refrigerate the assembled casserole 12 hours if possible (mine soaked 5 hours, which was pretty good). The flavor was delicious - loved the cream cheese "bombs".

  • julesamomof2 on June 04, 2021

    This was beyond delicious-everyone loved it. I made the recipe as written with the exception of using all whole milk instead of part half and half and it was fine. Definitely rich, but if you're going to have bagels, sausage, eggs and 4 different cheeses for breakfast why not just go for it. Loved the cream cheese 'bombs'.

  • mdagl on August 11, 2023

    Halved the recipe, used plain bagels but added everything bagel seasoning to the custard mix. This turned out excellent and I will make this again.

  • molly17659 on May 18, 2026

    Fantastic recipe. I served at a brunch and everyone raved. I used halved cherry tomatoes instead of cut up whole ones. That worked well. I also only had pre-cooked breakfast sausage links, which worked just fine. This was so easy, filling and made a lot. I made mine the morning I served it, only letting it sit in the fridge for an hour or 2 before it went into the oven. It was perfection. I had several people ask for the recipe afterwards.

• Egg-mozzarella ham cups

  • Zosia on October 15, 2018

    Fun presentation and quite quick to put together, especially if you've made the pesto in advance (or used store-bought as suggested). I realize as I'm writing this that I forgot the breadcrumbs...they weren't missed. This was a very popular dish at a recent family brunch.

  • Miscopia on March 02, 2025

    I wasn't sure about this because I don't always love baked egg dishes (something about the egg white texture). However, this was a hit. We used store bought pesto and bread crumbs, which made it fast and easy to assemble. The pesto/bread/cheese/tomato filling was delicious. I still struggled with the egg white texture, but the jammy yolks and delicious filling made up for it. The side salad added some extra acidity.

• Cheesy polenta with mushrooms

  • southerncooker on November 23, 2018

    I used the option of cornmeal for this and son and I loved it. Loved the combination of Parmesan and mozzarella for the cheese. Hubby said he would rather have it with grits so I may try that next time. I used baby Bella mushrooms instead of white and did an over easy egg on mine. Son had black pepper bacon with his instead of an egg. I'll be making this one again. Delicious!

  • anya_sf on May 25, 2019

    Instant polenta cooked in 5 minutes. For convenience, I substituted pre-shredded Italian cheese blend for the mozzarella and parmesan. Three of us had this for dinner, and we love mushrooms, so I doubled them. The mushrooms exuded a lot of liquid, so the splash of water/broth wasn't actually needed, but I added it anyway and the sauce ended up thinner than expected, but it was fine. The flavor was fantastic (even my son, an avowed polenta hater, thought this was good). The egg was nice on top, but the dish would be good without egg as well.

• Fluffy popovers with melted Brie & blackberry jam

  • anya_sf on October 04, 2018

    Despite liberal buttering, the popovers stuck to the muffin cups, but I was able to get them out with a knife. Be warned that if you put the brie in the popovers as directed, the cheese may ooze out the bottoms. The combination of flavors was great! A simpler, less messy version would be just to melt brie on toast and top it with jam.

• Blackberry jam

  • anya_sf on October 04, 2018

    Easy method, but the jam wasn't remotely thick after 20 minutes. I cooked it 10 min longer, but it never really thickened. Still, it was very tasty. You have to be OK with lots of seeds though.

• Cheesy spicy breakfast hash

  • dprostrollo on October 05, 2018

    Very tasty, simple hash. I made this without the cheese (just too lazy to get the grater out) and it was a really lovely accompaniment to the buttermilk biscuit sandwiches. Will make again!

  • anya_sf on October 08, 2018

    Good, basic hash recipe. Parcooking the potatoes in the microwave worked well. I accidentally peeled them, but it's nice to know you don't have to. They don't get really crispy at the end due to the broth. Omitted the jalapenos since my son doesn't like spicy; my husband and I added hot sauce to our plates. Topped with Mexican cheese blend - really, any cheese would work - it's hash, so use what you have on hand.

  • southerncooker on October 21, 2018

    These were really good. The broth cooked off so the potatoes got a nice crisp on them. Instead of the runny fried eggs I served it with the Garlic bacon scrambled eggs also from this book. Made a delicious after work supper with some buttered toast.

  • averythingcooks on December 16, 2018

    The end result was a tasty side dish beside grilled steaks. However, it did take me a longer cook time and more broth than called for.......& I'm not sure why. I opened a bag of small red potatoes and realized they were REALLY mini which is why I tried this recipe. I halved them and microwaved them for the time called for and then proceeded in a cast iron skillet. I added additional broth twice to cook the potatoes through before they finished in a drier pan. The resulting mix was a really flavorful and creamy mix ......not really crisp but still good. If I try again, I will microwave the potatoes much longer.

  • hbakke on June 06, 2020

    I boiled the potatoes to start since I don't have a microwave. The potatoes never became crispy at the end, maybe because they were too soft from the initial cooking. I used a little sharp cheddar at the end. Relatively easy breakfast that may need some tweaks next time (less potatoes, larger pan?).

  • snoozermoose on December 07, 2021

    These were a gutbomb and not nearly as good as they should've been considering the delicious ingredients that went into it. Both hubby and I felt a little ill after eating this with all the fat in it. My potatoes also ended up soft.

• Salted maple granola

  • Rradishes on December 03, 2018

    Yuum. Not too sweet, slightly salty and maple adds an interesting note. Definitely will be my go-to granola recipe. Made a full batch thinking it would be too much, but it disappeared in a matter of few days.

  • ellencooks on March 05, 2019

    This is excellent! I've made a lot of granola over the years and I really liked the texture of the batch I made last night. It's just the right amount of crunch without being dry. The mixture of nuts is very tasty as well. I used melted coconut oil, one of the options and think that added a lot.

  • riley on March 31, 2019

    Delicious and easy to make.

  • LaurenB on April 20, 2019

    Tasty and easy to make (and also to overcook, so watch carefully during last 10 min). Wish it was a little more chunky, but I may have added too many oats. Will happily make again.

  • jgreenheck on March 25, 2021

    A little salty.

  • snoozermoose on December 07, 2021

    This is the best granola I've ever made (and I've tried at least a dozen recipes at this point). It's so addictive that we actually call it crack-ola in my house. Def not a health food but irresistible. I reduce the salt by a touch and find that it's still plenty salty.

  • stef on February 02, 2024

    A recall on granola sent me searching for a recipe. Dh approves. Love the Maple flavor with touch of salt. No more buying granola. Quick and easy to make

  • jdjd99 on September 08, 2024

    Crunchy and delicious. A new staple recipe for granola.

  • anya_sf on January 13, 2025

    Loved the salty/sweet maple flavor. Nice and crunchy. I liked it best as a snack, although it didn't form clusters, so it was messier that way. A little too sweet for my taste as a breakfast cereal - will sprinkle it over unsweetened cereal or oatmeal.

• Lazy shrimp & pork "wonton" soup

  • southerncooker on September 30, 2018

    I made seven balls instead of four, omitted the cilantro since hubs and son don't like. Also forgot to add more green onions for garnish but this still made a quick and easy supper. I did mix my ball ingredients the night before to make faster after work. I had a little trouble with my wonton strips sticking together even though I added a few at a time and stirred between additions.

  • anya_sf on October 24, 2018

    I made eight meatballs instead of four, which wasn't really extra work and enabled the meatballs to cook faster. I added sliced baby bok choy and peas to make this a meal. The wonton strips stuck together a bit, but they cooked fine anyway. This soup is pure comfort food, like chicken soup but more flavorful. Would make again.

  • Zosia on March 12, 2019

    Excellent meatballs and very flavourful soup. I used dried egg noodles and stirred several handfuls of baby spinach in at the end.

  • kari500 on December 12, 2019

    I doubled this (I’m never sure whether soup recipes are giving starter or main course serving numbers), and it made quite a bit. I made lots of small meatballs, which I think was more fun to eat. Added 3 sliced baby bok choy. Was very careful to separate the wonton slices thanks to past reviews. C and I loved this, L was a bit iffy. Brilliant idea.

  • jenmacgregor18 on December 30, 2019

    I also made 8 meatballs instead of 4; but may go with smaller yet next time. omitted wonton wrappers altogether and added more mushrooms. the matchsticks of ginger in the soup were a bit strong for me; but otherwise this was easy and very satisfying. B liked as well.

  • EatnCookFood on January 04, 2026

    This was delicious and very flavorful! Will make again.

  • karen_qnl5ds on March 29, 2026

    I, too, make smaller meatballs, with good results. I find this does not reheat well

• Creamy tomato soup with peppery Parmesan crisps

  • southerncooker on September 30, 2018

    Delicious, quick and easy supper. I used shredded cheese instead of grated and they didn't get quite as crisp as I would have liked. Also they were a bit on the salty side. Next time I'd grate the cheese finer. We ended up eating the soup with grilled cheese sandwiches which was delicious.

  • stef on October 13, 2018

    Made this soup in instant pot. 10 minutes, quick release. I had 2 cups of cooked chickpeas so I added them before blending. You really wouldn't need cream but I had some so I added it. Parmesan crisps add nice touch.

  • Rradishes on December 03, 2018

    This was nice, solid recipe but nothing mind blowing. Hits the spot with some grilled cheese.

  • Cooks0308 on December 06, 2018

    Tasty and quick soup. I would probably cut back a little on the cream next time and I bet it would still be good!

  • averythingcooks on September 02, 2019

    This is a good and quick soup! I did add some torn fresh basil to the simmer and because I like my tomato soup silky smooth, I pushed the purée through a sieve. I added 5% cream and had a taste and yes - it is very nice. However, personal preference lead me add an additional spoonful of basil pesto. I will certainly make this again if time is short. Also, I hope to try the Parmesan crisps soon!

  • Joanclemence on April 27, 2020

    I halved this recipe for 2 people. If you are going to have it as a main meal, I would suggest doubling the recipe

  • anya_sf on August 27, 2020

    Good soup for very little time and effort. I used an immersion blender for less clean-up, so the soup wasn't completely smooth, but we didn't mind. I also stirred in some sour cream for extra tang. Didn't make the crisps, just sprinkled some parmesan on top.

  • cookingbychapter on December 04, 2023

    This is a great weeknight soup option using pantry staples. I don't think I will bother with the parmesan crisps next time and I would double the recipe. Serves 4 didn't feel entirely accurate, with my teenagers, it was lucky to serve 3 lol.

  • jeff_43hg99 on April 20, 2026

    Super easy, comforting soup. I always double this, halve the heavy cream, add a little msg and extra black pepper. I skip the parm crisps when making this with the jalapeño grilled cheese.

• Parmesan crisps

  • southerncooker on September 30, 2018

    These were good but next time I'll grate the cheese instead of using shredded since they weren't quite as crisp as they should have been. Also they were a bit salty.

• French onion soup

  • tlight on December 17, 2019

    This will be my new go-to for onion soup. Wonderful!

• Parmesan minestrone with chili mayo toasts

  • southerncooker on September 30, 2018

    Daughter and I loved this soup. The cup of parmesan really adds flavor. I used Ditalini since that's what I had on hand. I used more than called for since I had a little over a cup instead of the 2/3 called for and just dumped in what I had.

  • anya_sf on October 10, 2018

    Makes a big pot of soup, but the soup isn't heavy. We all had seconds. I added a parmesan rind during simmering to add more cheesy flavor. We topped it with even more parm. Easy, good comfort food. Would make again. The toasts were addictive.

  • BeckyLeJ on October 20, 2018

    This was super easy and really tasty. The Toasts are fabulous! They make the meal, in my opinion!

  • Ezair92 on January 03, 2021

    Excellent I used fresh green beans and didn’t add additional water. Would probably add another can of cannellini beans next time. Loved the chili oil and toast.

  • EatnCookFood on January 04, 2026

    This one was solid. Made it a couple of times. For some reason I was more impressed the first time. Not sure what the difference was. As a non-tomato lover this was not too tomato-y for me. Will make again for sure.

• Chili mayo toasts

  • southerncooker on September 30, 2018

    Delicious with the Parmesan Minestrone. Instead of making the chili oil from the book I used some store hot chili oil.

  • anya_sf on October 10, 2018

    I also used store-bought chili oil. I loved these toasts. They were too spicy for my son, so I just made olive oil toasts for him. Made them in the toaster oven.

  • BeckyLeJ on October 20, 2018

    Oh, I loved these. I did make the chili oil, it was easy and I can see using it on some other things (my husband really likes it and douses egg rolls with it).

  • averythingcooks on November 04, 2019

    I finally made these to go with a different minestrone recipe last night. I do make her chili oil recipe often (usually in the fridge for lots of drizzling opportunities) and these toasts (in my case 1/2'd ciabatta buns) were crispy and flavourful and WILL BE made again as a side for all kinds of things.

• Bacony clam chowder

  • anya_sf on October 01, 2018

    I used chicken broth instead of vegetable, and water to make up the missing liquid. I wasn't sure I'd need the full 1 1/2 tsp Kosher salt, but I did. My husband and I liked the hint of spice, although our son would have left it out. But we all enjoyed the soup very much.

  • southerncooker on October 16, 2018

    I used mushroom broth instead of vegetable broth. The cayenne, although a small amount, gave it a nice little kick. This was a delicious version of clam chowder that hubby, son and I all enjoyed on a rainy night.

  • stef on February 12, 2019

    This was a delicious clam chowder nicely seasoned. I added some frozen corn at the last minute. Next time I will add less cream because it was very rich. Just the thing to have while there's a snow storm outside.

  • Jaydit on February 24, 2019

    I made this yesterday and it is the Bomb...clammy, bacony, creamy! I added Better Than Bouillon clam base, to the water...rather than veggie broth, and adjusted the amount of salt. I like that this is rather Soupy, rather than Thick....it's good for crumbling crackers...Don't forget the Hot Sauce...

  • Smokeydoke on May 09, 2019

    My husband's favorite! I swear he stays married to me because of this soup. He loves it.

  • jhallen on December 09, 2020

    Loved this and thought the spice level was just right.

  • megbgraham on July 16, 2025

    I make this recipe every year for my son’s birthday per his request. It’s the perfect clam chowder, it’s so good.

• Roasted carrot & avocado salad with lime dressing

  • kari500 on December 03, 2019

    Great salad. We found 1 teaspoon to be too much salt for the carrots (and we love salt), but aside from that this is fantastic. Dressing is a lot so either don’t use it all or do as Anya_sf did and use more lettuce.

  • jenmacgregor18 on January 31, 2023

    Very good salad. I wasn't sure about the dressing, but the more I ate it the more it grew on me. I did not have the young, thin carrots and had to use older ones, trimmed. I know the flavor would be sweeter with the younger carrots. I'll have to seek those out for this salad.

  • Rradishes on October 25, 2019

    So good. I was skeptical about the the really simple dressing, but it's so flavorful!

  • anya_sf on October 22, 2018

    I doubled the lettuce since there was plenty of dressing. The roasted carrots were sooo good using fresh baby carrots - the sweetness of the carrots balanced the slight heat from the cayenne. The overall combination of ingredients was great.

• Cool Ranch taco salad

  • kari500 on December 13, 2019

    I liked but didn’t love this. The dressing was too sweet and I missed the cheese.

  • BethNH on February 28, 2019

    I'm almost embarrassed to admit how much we enjoyed this. I used canned corn which charred nicely in the skillet. The taco spice had a really nice kick to it and tasted so much better than the stuff in a package and better than the homemade taco mix I've made in the past. Half a recipe of dressing is definitely more than enough. The dressing was so good that I'd make it on it's own just to have with a tossed salad. Cool Ranch Doritos were perfect alongside. My husband, who always appreciates my cooking, immediately said he wanted me to make this again.

  • southerncooker on September 30, 2018

    This one has an unusual dressing for a taco salad and doesn't call for cheese. It uses Cool Ranch Doritos hence the name. Daughter and I love cheese and I've never had a taco that didn't contain cheese but it really works without the cheese and other ingredients. I used frozen corn and charred in pan per instructions in book. My daughter said she'd eat this with me again anytime I want to make it.

  • jenmacgregor18 on July 15, 2021

    Ok, so we couldn't do without cheese & I added it. Also, it was late & I was tired, so I subbed ranch dressing I already had made for the dressing & sour cream. It was very good. We really enjoyed it. This works well with Tostitos salsa verde chips too. Next time, though, I want to try Chrissy's dressing.

  • hirsheys on March 21, 2019

    I really liked this, too! I agree that this is a very good beef taco mixture and the dressing was yummy! I'm excited to eat the leftovers for lunch tomorrow. (I also reduced the cayenne - mine is very spicy...)

  • Hansgee on November 15, 2022

    One of my all-time favorite CT recipes. I love taco salad and this one is amazing. The bean/beef mix is well seasoned and tasty, I love the dressing recipe (I don’t halve the recipe for this reason), and the charred corn and raw red onion top it all off. Cool ranch Doritos are the chip of my childhood and I’m so glad they’re included in this. This is a substantial salad - even cozy/hearty enough for winter months.

  • Clairehg on February 28, 2026

    Made the ground beef mixture for tostadas. Better than packaged taco seasoning.

  • mandycbeck on March 04, 2026

    I thought this was good but not mind blowing. I think chips on a salad would be hard to do badly. I don’t love ketchup so I opted to make my own ranch style dressing. I also added cheese, because it felt weird not to!

  • anya_sf on September 27, 2018

    Definitely spend 30 seconds making the dressing rather than buying sickly-sweet bottled Catalina. Half the dressing was enough for the salad. I reduced the cayenne in this and the taco seasoning since my son doesn't like too much spice. Used frozen corn, which charred nicely in the skillet. Substituted ground turkey for beef. This may be the first time I've purchased Cool Ranch Doritos, but they definitely were perfect in this salad. I thought I'd miss the cheese, but didn't. My family loved this so much that I'm ashamed to say 3 of us devoured the whole thing.

  • Eljabo on October 14, 2024

    So good! Usually, I'm lazy but I made the dressing and the spice mix. Loved them both. Great combination of flavors. I left out the tomatoes because my family hates them. I also left out the avocado because I didn't have one that was ripe enough. I thought I'd miss the cheese but I totally didn't.

  • averythingcooks on January 23, 2022

    Well….this has been on the “to make list” forever and as I had iceberg lettuce to use up, today was the day. And it was delicious! I cut everything in 1/2 for the 2 of us, eyeballing the amt of lettuce. The dressing is really good (especially with a little extra cayenne), the taco meat mixture was great and the cool ranch chips made for perfect salad crunchies. And yes, I did add some shredded cheese and some sliced red & yellow peppers and yes, the verdict was “make that again for sure”!

  • Zosia on November 02, 2018

    So easy and so good. My family and I have never had a taco salad and we loved this. I made half the dressing and minor ingredient substitutions (cherry tomatoes for beefsteak, green onions for red etc) but otherwise followed the recipe.

  • craftycarmen on February 01, 2024

    Loved this! Been craving the taco salad that Togo’s no longer sells and this hit the spot. I was debating between using cool ranch or regular tortilla chips. I decided on the cool ranch and that was 100% the right decision as it adds an extra dimension of flavor.

  • EatnCookFood on January 04, 2026

    This has a lot of steps so it doesn’t get made as often as it should but the finished product is SO good!

• Crispy potato smashies

  • kari500 on December 17, 2019

    Mine were mostly cooked and ready after 10 minutes (and this is in an ancient microwave). My oven won't allow me to put things on the bottom, so I put them on the lowest rack. Cooked about 14-15 minutes per side. We were fighting for these, they are so good. I've been asked to make them part of our Christmas dinner. This is so easy - we'll be doing potatoes more often.

  • amy_29ui5h on April 05, 2026

    So delicious! Will definitely make again.

  • anya_sf on November 02, 2018

    The potatoes were mostly cooked after 10 minutes in the microwave except a couple in the middle; probably better to stir them after 5 min. Two tablespoons of oil is enough to coat the baking sheet. The salt and pepper quantities assume much of the seasoning won't stick to the potatoes (i.e., there's extra) so don't do like I did and dredge the potatoes in the leftover seasoning or they'll be too salty. A fantastic way to cook new potatoes - will make again!

  • averythingcooks on December 26, 2021

    My potatoes were also done after 10 minutes (with no stirring) in the microwave....perhaps a smaller portion like mine (to serve 2) helped here? I cooked & smashed them earlier in the afternoon and then finished them in the oven using her "can't use the actual bottom of the oven" method. Preheating a dry cast iron skillet and then adding the oil & seasoning to the pan before the potatoes gave us beautifully crispy, flavourful potatoes.

• Crispy-coasted oven-roasted sweet potato wedges

  • BethNH on March 04, 2019

    I'm not really a fan of sweet potatoes but my son is. I made these to serve with the shake&bake chicken from the same book. I didn't find that they ever got crispy - even with extra time in the oven. I would have enjoyed them more if they had been more crispy. My son and husband thought they were very good.

  • southerncooker on October 04, 2018

    Crispy and delicious but soft in the middle. I actually like mine a little firmer in middle but the crispy makes up for the softness. Don't judge, I dip mine in ketchup.

  • anya_sf on April 07, 2019

    I did not have rice flour, but cornstarch worked fine. I don't normally love sweet potato fries, but these were pretty good. The bites with the most coating were best. The fries definitely benefited from extra Lawry's at the end. They were soft in the middle just like you'd expect sweet potatoes to be, so don't expect the fluffy goodness of French fries.

  • Zosia on October 16, 2018

    I used a Cajun spice blend so the flavour profile was a little different but they were still very tasty and the coating was crisp, even with cornstarch. They were already nicely browned after only 8 minutes, so I baked another 8 min on the second cut side, and an additional 4 on the skin side. They weren't as soft as described, but like southerncooker, it's the way I prefer them. I served them with the Shake & Bake chicken from the same book.

• Red chicken curry

  • BethNH on March 10, 2019

    I followed this recipe with only a couple of minor tweaks. I added a couple of Thai peppers with the garlic and ginger as I knew it wouldn't be spicy enough for us without them. Likewise, I also added both chopped and sliced jalapenos to the curry at the end. I chopped the chicken thighs into bite sized pieces before adding them back to the curry and this made eating more enjoyable. I hate how fatty chicken thighs are but they are much less spongy feeling than chicken breasts. It took my potatoes far longer than 20 minutes to become soft. We all enjoyed this comforting spicy meal on a snowy Sunday evening.

  • averythingcooks on September 29, 2018

    This was a really nice red curry. Instead of serving with rice, I stirred in cooked wide rice noodles ( i.e. Pad Thai type noodles ) before serving. At the end I also added a handful of frozen peas and garnished with green onions. The broccoli was a nice addition but I subbed a chopped sweet potato for the white potato called for. If you are a heat lover ( like us ) you probably have lots of things around / tricks to heat it up to taste. I'm always looking a good one pots that use lots of vegetables (i.e. Sunday fridge clean out) and will certainly make this one again.

  • snoozermoose on December 08, 2021

    This wasn't bad per se, but I've made better red curry recipes. If you're new to Thai curries, this might be more suited for you.

  • kmmantz on December 06, 2018

    I was surprised at how mild this was! I like really spicy curry and this did not do it for me. The flavors and combinations of vegetables were excellent, but I will definitely be adding some extra spicy peppers next time.

  • danlaik on April 16, 2023

    Pretty good, though it turned out much milder than I was expecting.

  • anya_sf on September 08, 2023

    Pretty similar to my usual method of making chicken curry; sometimes I add a squeeze of lime juice, but didn't this time. With jalapeno seeds removed, this curry was pretty mild, which was fine for my family. (For spicier curry, increase the curry paste.) I cut the chicken into bite-sized pieces. I don't usually add potato, but liked it, although of course you could use whatever vegetables you like, just bearing in mind differences in cooking time.

• Pad Thai carbonara (bacon & egg pad Thai spaghetti)

  • BethNH on March 10, 2019

    My takeaways: 1. When opening a bag of Thai chile powder do not do so with your teeth. Use some damn scissors like a civilized person. My lips were burning for hours. 2. This was my first time making any kind of carbonara and I had read many stories of scrambled eggs. I tempered my eggs with a couple Tablespoons of hot pasta water and had no problems. 3. We all liked this but had some reservations. My son said he'd eat it again but he wouldn't request it. My husband liked it well enough to take the leftovers for lunch today. I wasn't so certain I liked the sweetness of the sweet soy sauce. There is sugar added to many of the Asian recipes I make but this is the first time the sauce ever tasted sweet to me.

  • hirsheys on April 04, 2019

    This was quite tasty - I followed the recipe pretty much exactly, except that I used linguine instead of spaghetti. I also covered the wok for a bit so that the broccoli cooked better (I like my broccoli quite soft.) Anyway, I liked this a lot and would make it again - it was fast and easy. I wouldn't say it's unbelievable, but it's definitely a lot of bang for the buck. The only change I'd make is to use more noodles (it's a bit salty with my current ratio, though it's possible I used a bit less than 1/2 lb of the linguine.) Maybe a touch less Thai chili powder, too.

  • snoozermoose on December 08, 2021

    I guess I'm alone in this, but this did not work for us. I love pad thai and carbonara but something about the combo of the eggs and the sweet-ish soy sauce combining ended up tasting awful to us.

  • anya_sf on October 03, 2018

    This is a mashup of two of my favorite dishes: pad see ew and pasta carbonara. I used extra broccoli and two of us ate the whole thing for dinner. I cooked the scallions because I don't care for them raw. Quick, easy, and good. We liked it with sriracha for more spice.

  • anya_sf on October 04, 2018

    Chrissy did not provide much help in identifying "liquid soybean paste". I googled it and figured that it's probably something like Healthy Boy Brand Soybean Paste, which is yellow and comes in a glass bottle.

  • saregama on March 02, 2019

    https://www.lovefood.com/recipes/amp/79345/chrissy-teigen-pad-thai-carbonara-recipe

  • melissa_wsxg8v on April 25, 2026

    This dish was amazing and really a good bang for the buck. My family loved it. I added one more slice of thick-cut bacon, and I had to use traditional chili powder since I couldn’t find Thai chili powder. My kids and spouse thought it was amazing and appreciated how quick it was to make.

• Pork larb

  • BethNH on April 24, 2019

    I made this exactly as written except doubled the Thai chile powder because we like our food spicy. We found this just okay. We all ate it and my husband and sons went back for seconds but none of us would request it again. It was flavorful enough but I found the pork dry and would have preferred a more wet sauce.

  • Jviney on April 05, 2019

    Very good...I didn’t make rice to go with it, but shredded cabbage to go with the veggies and this was delicious.

  • stef on April 07, 2019

    This was very good comfort food. I served it with rice and put the larb on Boston lettuce leaves.

• Chicken & dumplings

  • BethNH on November 17, 2018

    I have never eaten chicken and dumplings before so I'm not sure why this recipe called out to me. The dish was easy to make and additional steps could be done while the chicken was cooking or the soup was simmering. Although the recipe takes almost 3 hours most of that is hands off. The result was very good with lots of flavor even with the use of dried herbs My dumplings were light and fluffy but I think I discovered I don't really care for dumplings very much. Because of the potato in the soup it thickened quite a bit overnight despite the fact that I did not save the leftover dumplings with the soup. The leftovers would make great pot pie filling.

  • julesamomof2 on January 09, 2021

    We liked this and while it was a fairly traditional version of chicken & dumplings, this one was a bit greasy with the skin on chicken pieces and also fairly soupy. The dumplings were fine but a bit bland. I prefer my go to Martha Stewart recipe and will stick with that one or maybe keep looking. I did add peas as I had them and we like them in this soup.

  • JeffALNY on March 04, 2026

    I make this for friends who need help with meals and for myself when I need some comfort. The prep for the chicken makes the broth so rich and delicious.

  • snoozermoose on December 08, 2021

    I was really excited for this since I love chicken and dumplings, but this was okay. It needed more flavor and isn't as good as my go-to chicken and dumplings from Simply Recipes. That said, this was the most tender chicken I've ever had in chicken and dumplings so she's definitely doing something right! The leftovers actually tasted better so this reheats well.

• Shake & bake chicken with hot honey

  • BethNH on March 04, 2019

    I was able to find cornflake crumbs at my local grocery store so used those. The chicken came out nice and crispy with very flavorful crust. It was indeed reminiscent of shake & bake but in a good way.

  • dprostrollo on October 05, 2018

    This was GREAT!... used regular bread crumbs instead of panko, texture was still lovely. Also forgot to marinate the chicken ahead of time so threw it all together in the bag and gave it about 10-15 minutes resting time before carrying on. Still a lot of flavor coming through with the short marinating.

  • stef on October 28, 2018

    This was very tasty but some of the panko crust stuck to the cookie sheet. I think next time I will cover with non stick foil. Family did say it's a repeat and even liked the hot honey

  • Zosia on October 16, 2018

    This worked very well producing a crisp crust even on skinless drumsticks and as the previous reviewer noted, had great flavour even with a short marinating time. I made a small batch of the honey to try but very sweet sauces with savoury foods aren't a favourite here so it was a bit of a miss until I added some lemon juice to it - they liked it! I served them with the sweet potato wedges from the same book.

  • snoozermoose on December 08, 2021

    I thought this was okay. I liked the coating, but the chicken itself needed more flavor despite marinating for the full suggested time. My husband thought it was better than I did though. Neither of us grew up with Shake and Bake so we don't have much to compare it to.

  • halfasleep on January 01, 2021

    So good. The hot honey sauce was amazing, 'shake and bake' coating delicious and chicken moist and juicy. I used chicken legs (favourite cut) and they cooked a few minutes faster than the recipe. One thing though, I marinated for just under an hour and felt it was not quite enough flavour in the chicken itself. Next time I'll try to go for the full 4.

  • anya_sf on July 22, 2019

    I used plain Progresso breadcrumbs and marinated the chicken for 3 hours. I actually wanted a bit more salt in the chicken, but otherwise thought it was delicious. Served it without hot honey, as we aren't fans of sweet with savory.

  • stockholm28 on February 08, 2020

    Definitely a step up from the shake and bake you ate as a child.

  • kari500 on December 12, 2019

    Used panko. Nonstick aluminum foil did the trick, no sticking. Didn’t make the honey. Delicious and definitely will make again.

• Tangy herb-sesame slaw

  • okcook on April 21, 2019

    We all quite liked this salad and yes, taste for salt. It is very colourful. I used a small tender green cabbage instead of Napa Cabbage.....didn't have that and wasn't going to drive 30 km to get some. I will be making this again.

  • southerncooker on October 21, 2018

    My daughter and I enjoyed this slaw. I did think it needed a pinch of salt after tasting so I added that. We're not big on mint so I omitted the mint.

  • hbakke on June 26, 2019

    Delicious! Had to use a bit of seasoned rice vinegar because I was out of unseasoned. Very tasty!

  • snoozermoose on December 07, 2021

    This was an enjoyable vinegar-based slaw (always a plus when you have a mayo-hating husband). It's not amazing enough to repeat regularly but we enjoyed it well enough, especially paired with the pulled chicken sandwiches also from this book.

• Ron's hobo burger dinners

  • southerncooker on October 06, 2018

    These were very good. I don't think I got my potatoes as done as I should have before adding to the packet since they weren't done after 20 minutes in the oven. Also you really need paper thin carrots or they won't be done in 20 minutes either as I discovered the hard way.

  • anya_sf on July 20, 2019

    Pretty tasty and not too much work. The patties were closer to 4" diameter and 1/2" tall. I wanted more potato, so next time I'll cook a potato side dish separately and just leave the onion and carrot in the packets. Regular foil works instead of heavy-duty if you're careful with it.

• Skillet peanut butter chocolate chip blondies

  • southerncooker on October 07, 2018

    They are delicious but very sweet. My family pretty much devoured them though. Great with milk or coffee. We skipped the vanilla ice cream.

  • Ezair92 on April 21, 2025

    These were excellent. A little goes a long ways due to the sweetness

  • anya_sf on September 27, 2018

    I made 1/2 recipe. Mixed the batter one day ahead and refrigerated. Baked in an 8" skillet for 30 minutes - perfect for the smaller pan. I didn't have peanut butter chips so I used all chocolate. The blondies were super rich, sweet, and delicious. Definitely serve with vanilla ice cream to balance the chocolate and peanut butter.

• Hot honey

  • southerncooker on October 08, 2018

    This is just honey and red pepper flakes heated up then simmered for a few minutes then cooled down. It was so good on the Shake and Bake Chicken and son said it'd also be good on chicken nuggets.

• Philly French dip sandwiches

  • southerncooker on October 22, 2018

    This was a super tender French Dip due to the New York Strip. I was skeptical about the cheese dip but it was a tasty addition to a French dip sandwich.

• Grilled pork bánh mì sandwiches with quick pickles

  • southerncooker on October 27, 2018

    This sandwich was amazing. I know I'll be making these again. Son doesn't like much cilantro but can stand a little, so he just added a few leaves on his. He said he could eat anything on a toasted baguette with mayo and Sriracha after trying this. We got the take and bake baguettes from Aldi which were perfect for this. Son couldn't stop snacking on the quick pickles while we were making the sandwiches. Need to double the recipe for those next time. I made the quick pickles the day before and marinated my pork for about 4 hours.

  • averythingcooks on February 07, 2019

    Oh wow - I am licking my lips while eating this!!!! The pork tenderloin / marinade combo is fantastic! 3 small modifications ( I know - here it comes ) included adding matchstick carrots to a scoop of existing pickled red onion / brine from my fridge (Chef at Home recipe for the Canadians ) during the marinading time, no cilantro for this soap taster and I did use our favorite Costco rectangular ciabatta bun in place of a "squishier" one. I am sitting alone in my house and just announced to the cat and chocolate lab that "this is totally delicious!"

  • stef on March 01, 2019

    This was a great hit. Sugar came thru even though I deducted both white and brown by half. Definitely will make again

  • Hansgee on September 23, 2024

    These are incredible. To make things easier, I recommend making the quick pickles either the night or morning before, so prep doesn’t feel as tedious. I made them for my toddler nephew’s family birthday party once and everyone thought they were great.

• Salt-&-vinegar baked fries

  • southerncooker on October 28, 2018

    Family loved these and so did I. We even liked them better than the ones I made from Nigella's last cookbook and we loved those too. You could taste the vinegar more after they had cooled off a bit. Tablespoon of oil per pan would have probably been enough though. I used olive oil instead of vegetable oil.

  • Jviney on February 05, 2019

    I made these three times in two weeks...rave reviews every time. Once, sadly, my husband and I ate the whole three pounds ourselves.

  • averythingcooks on March 12, 2023

    I am a S & V chip fiend so why did it take me so long to make these? I could taste the vinegar in the fries - it's not "overwhelming/hit you in the face" but it's there & it's good AND they did crisp up nicely in the oven. I used a well seasoned, large stoneware pan (for roughly 1/2 the recipe) & cut back on the oil to maybe just over 1 tbsp which worked fine. Next time, I'm going to try them in the air fryer.

  • anya_sf on October 08, 2018

    I made 2 lbs potatoes for 3 people, which was a generous amount. I still baked them on 2 sheets so they would not be crowded, but did not need a full 2 Tbsp oil on each. Par-cooked them earlier in the day and baked at the last minute. They were very good, but I don't think any baked fries will be as good as fried. The vinegar wasn't noticeable in the baked fries.

• King's Hawaiian pull-apart bacon grilled cheese

  • southerncooker on December 26, 2018

    Part of our Christmas Eve appetizers 2018. Bit hit. We did use the optional bacon.

  • kalli_uzu7du on March 02, 2026

    This is a great football party dish!

• Crispy bacon & sweet pickle patty melts

  • southerncooker on September 30, 2018

    I was a little afraid of the sweet pickle relish in this one since son doesn't enjoy sweet relish but he said it was good in these. We also enjoyed the heat from the cayenne. This was like patty melt meets grilled cheese and it works.

  • averythingcooks on March 20, 2023

    These are very good AND very filling sandwiches. I scaled it to 2/3'ds (ie 8 oz of beef) to make 3 thin patties. I used my own cucumber relish and was surprised at how good it was mixed into the beef mixture. I used rye bread, added some fried onions to each sandwich and we both agree - definitely worth repeating.

  • anya_sf on October 08, 2018

    Used 3 thick slices bacon, only a dash of cayenne (my son doesn't like spicy - and we couldn't taste it in the burgers), and formed 3 larger patties instead of 4. Shaped them earlier in the day and refrigerated. Saved the bacon grease and cooked the patties in that. After cooking the patties, the pan was pretty dirty, so I used a clean pan for the bread. We loved these! I'm not a fan of American cheese, but wanted to try it here, and it was good, but next time I'll use cheddar.

• Sleepytime stew & cream cheese smashed potatoes

  • southerncooker on October 01, 2018

    This was a hit at my house. I scooped out some potatoes for my son in law before adding the cream cheese since he isn't a fan. Never had beans in a beef stew but they were a nice addition. She says white so I used cannellini beans

  • averythingcooks on April 21, 2025

    I've made this stew before but I came back for these potatoes to use as a base for a different beef braise. I don't often have a brick of cream cheese on hand, but when I do, I'm always looking for ideas to use it up and this is a good one worth repeating...especially with the optional roasted garlic!

  • averythingcooks on May 06, 2019

    Beef stew is one of those "build it as you go from memory" recipes for me based on multiple versions from over the years BUT yes - I was looking to cook from my books. This version looked a bit different so off I went, but of course I added "the" red wine and reduced it with the onions etc before I realized that the recipe didn't actually call for any ..... Oh well, too late to deal with that. The jalapeño and beans (I used a couple of big handfuls of frozen cooked navy beans ) were a nice change from the usual suspects. This was made on Sunday and served on Monday with mashed potatoes (not hers - no cream cheese in the fridge) and yes - it was good :)

  • claire_txa051 on January 31, 2026

    SO GOOD, we realized we only had 1p stew beef from our farm box and tried to modify time down by 30 min but carrots were still al dente. Keep to the times, and double the recipe next time for alllll the leftovers.

  • EatnCookFood on January 04, 2026

    Love love love this! Not sure I ever ate stew over potatoes before and it was delicious. Have made it a few times since. Have to be in the mood to put in the work though. Not a weekday meal. But does make great leftovers.

• Cheesy knife-&-fork meatball subs

  • southerncooker on October 06, 2018

    Took about an hour to cook but delicious. Had a lot of sauce left over and a couple meatballs. I froze it and it will add some more meat and maybe some mushrooms, and serve it over spaghetti for our supper one night next week. Son said the meatballs were even better than Subways.

  • anya_sf on April 07, 2019

    I made 17 smaller meatballs. Ever since Ina taught me how to roast meatballs in the oven instead of browning them on the stove, I've done that, and did here, roasting them at 400 for 25 minutes, at which point they were cooked through. I knew there would be a ton of sauce left over, so I just portioned out enough sauce for 4 sandwiches and put 12 meatballs in there, saving the rest of the sauce and meatballs for later. The sandwiches were great, although if you have a powerful broiler, definitely watch them closely (my bread almost burned). I appreciate that Chrissy calls for regular hot dog buns, but I wouldn't hesitate to use heartier sandwich rolls, as long as they're not too difficult to cut. My family loved these.

  • stef on September 21, 2019

    I roasted my meatballs at 425f for 25 minutes. Meatballs were very nice and tender. Used a can of diced tomatoes instead of tomatoes. Next time I would not broil the tops of the bun the second time. They burned but I scraped them. We enjoyed this sandwich a lot.

  • averythingcooks on November 29, 2019

    I finally made this after bookmarking it ages ago and we really enjoyed them! But I don't understand making 6 cups of sauce for 12 meatballs so I downsized it to amounts for 1 can of tomatoes. I always add a splash of red wine to the aromatics before adding the tomatoes & a spoonful of basil pesto near the end. I did make the full recipe for 12 meatballs & I also oven baked mine (400 for 25 minutes) before adding to the sauce. Even with the reduced volume of sauce we had 2 delicious, cheesey, messy knife & fork sandwiches with a container of sauce & meatballs for the freezer. A definite repeat.

• Jalapeño Parmesan-crusted grilled cheese

  • southerncooker on October 10, 2018

    My jalapeno was super spicy but this was still very good. Son sliced the jalapeno really thin for me. He can stand more heat than I can and he really loved these. Hubby said make him a plain grilled cheese please. He used to love spicy food but some of his meds won't let him tolerate it much anymore. I made tomato soup to go with the sandwiches. I did use sourdough bread.

  • stef on October 27, 2018

    Do use a non stick skillet. I tried making it on my oven grill and the cheese stuck to it. Parts of it was delicious

  • Zosia on October 15, 2018

    The crisp Parmesan crust that formed ensured that these sandwiches were like no other grilled cheese I had ever made. They were enjoyed with and without the jalapenos and I was happy the method worked using mayonnaise instead of butter.

  • averythingcooks on July 28, 2020

    We really liked these grilled cheese with extra old cheddar inside & the outer Parmesan crust BUT I could not keep the jalapeño rings in place (and I did press them into the buttery bread well -at least I thought I did). I kept trying to spread them back out over the cooked side....... not pretty but yes - ultimately pretty delicious.

  • jeff_43hg99 on April 20, 2026

    Every grilled cheese must have jalapeños moving forward! Used mayo instead of butter, and an olive loaf instead of white bread. Delish paired with the creamy tomato soup.

• Kung pao roasted broccoli

  • southerncooker on October 14, 2018

    While this had a good flavor it was a bit overwhelming to me. It was probably my fault though since I used about a pound of broccoli instead of 2 pounds and should have halved the sauce. Also it was salty and most of the ingredients in the sauce were a little sodium heavy I should have just omitted the salt.

  • hirsheys on December 09, 2019

    I made this (along with the garlic honey shrimp and white rice) for dinner last night. I liked the shrimp, but I LOVED this broccoli. I followed the recipe exactly, except (and I know this is a pretty big exception) I left the peanuts and jalapenos off. It's easy, roasts up beautifully, and tastes great. Next time I make this (and I will make it again), I'm going to cube up some tofu as anya_sf did to roast along with the broccoli. I also think asparagus done this way sounds great, so I'm going to make a note in my book, thanks to RainyRamone on Chowhound.

  • Yildiz100 on September 09, 2020

    Nice! I reduced the oil slightly. Also, I realized too late that I was out of sesame oil, so I used vegetable oil and added some sesame seeds. Omitted the cayenne because I serving to kids. It still had a kick from the sriracha, but it was mild enough that my 8 year old could just manage it.

  • hbakke on June 27, 2019

    Pretty tasty! Served with rice.

  • snoozermoose on December 08, 2021

    I agree with southerncooker. This was a bit intense for us for a side dish. The sauce was very salty and we ended up with a lot of leftover sauce.

  • Hansgee on November 29, 2024

    Also thought this was a lot/ somewhat intense for a side dishI never say that. It was incredibly saucy and would be much better as a main over rice rather than as an accompaniment to a meal. Or add way more broccoli!

  • BeckyLeJ on November 04, 2018

    This was super tasty. I too used less broccoli and did find it to be a bit overwhelmingly saucy. Next time I’ll serve it over rice!

  • anya_sf on November 07, 2018

    I think I used about 2 lbs broccoli (didn't weigh it) - 2 big stalks. I also roasted 1 lb tofu which I added to the broccoli and sauce. I reduced the vegetable oil to 2 Tbsp on the broccoli and 1 Tbsp in the sauce. Served over rice, the amount of sauce was perfect for the broccoli plus tofu. Delicious!

  • averythingcooks on June 07, 2021

    I scaled everything back to 1/3 as a small side dish for 2. It still seemed like a lot of sauce for the amount of broccoli so I eyeballed just over 1/2 of it for drizzling before broiling which was lots for us. I used unsalted peanuts which were fine. Also, I do have Sichuan peppercorns (discussed in the headnote) and so used that in place of the cayenne during the roast and I also used less oil in this step. We both really liked this and I will for sure make it again.

  • melissa_wsxg8v on April 25, 2026

    >This broccoli dish is one of my family’s favorites—it’s seriously so good. It definitely has a little kick from the jalapeños, but I took the seeds out and minced it so it wouldn’t be too spicy. I also added a little on top as I tasted it. I can see how it could get too saucy if you don’t use at least two pounds of broccoli cuts, so that part matters. Overall, it was an amazing side dish for our Asian night at home. I would definitely recommend it for people who don’t mind dishes with a little

  • Clairehg on February 12, 2026

    Good but not a repeat. I did not find this to be too liquidy like other commenters mentioned, but I think that’s because most of my sauce thickened when broiling.

• Coconut short rib curry (Beef rendang)

  • hirsheys on April 04, 2019

    Holy wow, this was fantastic. I've wanted to make rendang forever (I think I might have made one once semi-unsuccessfully?) and this recipe, which is surprisingly easy, really called out to me. Note: This recipe really does take the 4 hours it says it does. Chrissy is right - this is no beauty queen of a dish, but it is really special. The white rice to serve alongside is absolutely essential, especially because the Thai chili powder I used was quite spicy. The flavors here are really complex and wonderful, especially for something that wasn't difficult to make (just took time). Very glad that I bought this book for myself! (I used my braiser rather than a Dutch oven, which worked great. Otherwise, I followed the recipe exactly.)

  • Hansgee on November 29, 2024

    Wish I had more tips to offer because I made this years ago, but wanted to review anyway because it was so tender, melt-in-your-mouth good. I don’t think I was able to find boneless short ribs either, so I probably also subbed chuck. Made this for New Year’s 3/4 years ago and it was one of my favorite things from the book. I remember our grocery store had incorrectly put sugarcane or something odd in the lemongrass section, but the dish was not hurting for flavor. One of those things that makes even better leftovers.

  • averythingcooks on March 18, 2023

    I used 2" chunks of good quality stewing beef & (out of necessity) dried lemon grass powder. I started with chopped onion & sweet peppers before adding the sauce to the pan and finished it with roasted peppers, frozen peas & Thai basil. The house smelled great during the braise & we ate this over Chrissy's garlicky cauliflower rice. I skipped the shredded coconut (T detests) and I don't think we missed it as this was a great 1 bowl dinner with big flavours & a nice little kick of heat.

  • anya_sf on May 26, 2019

    I couldn't find boneless short ribs, so I substituted chuck roast, which worked well, although ended up completely shredded at the end, so the dish was definitely not pretty. So that it wouldn't be spicy, I only used 1 tsp red pepper flakes. Next time I might reduce the sugar a bit, since it balances the heat. I lost track of time and added the coconut for the last 40 minutes of cooking, but it didn't seem to matter. The aroma and flavor of this dish were phenomenal. It was really quite easy to make - just takes a long time (hands off). I stirred in some frozen peas at the end and served it with roasted cauliflower and lots of jasmine rice.

  • saregama on March 02, 2019

    https://www.pressreader.com/australia/womens-health-australia/20190201/283227329235707

• Two-tone potato gratin

  • hirsheys on October 03, 2020

    Agree that this was yummy, and I used half and half + milk, instead of cream. Cream + half and half is a better option (the milk sort of curdled in my version), but it’s good to know it’s tasty, regardless. The flavors are lovely, even with all dried herbs (which were all that I had.) I also didn’t need to broil the top - it was plenty brown at the end. Definitely worth making again.

  • averythingcooks on January 19, 2026

    Ditto on the delicious comments! I scaled this to 1/3 and as I only had 1 small sweet potato to use, I simply matchsticked it & upped the Yukon golds (using a mandoline). Based on the comments here, I used less heavy cream, topping it up with whole milk and used a "Scarborough Fair" fresh herb blend (ie P, S, R & T) from my freezer. As our intention was to eat just this beside a green salad, sauteed leeks, cubed ham + pickled red peppers went between the layers with the cheese & those matchsticked sweet potatoes. Oh yes.....soooo good and decadent :)

  • anya_sf on April 25, 2019

    Absolutely delicious. To lighten it ever so slightly, I used part half-and-half, part heavy cream, and I think it would work fine using all half-and-half. I used a mandoline to get super thin slices, which is definitely much easier and faster than using a knife. I didn't spend a lot of time making beautiful layers, just focused on getting the layers somewhat even and making the top pretty. The top did not need to be broiled at the end.

  • Ezair92 on April 21, 2025

    These were yummy. I will definitely make these again for a crowd.

  • hbakke on December 04, 2021

    Very tasty! I made the recipe as written except it didn't need to be broiled at the end of cooking. I thought I had purchased regular sweet potatoes, but upon peeling them realized they were white sweet potatoes, not that it made any taste difference. We loved the sage, rosemary, and thyme combination with the Gruyère and Parmesan cheeses. I would make this again.

• Crispy shallots & shallot oil

  • hirsheys on January 25, 2021

    I absolutely agree - this is the revelation of the eggplant recipe for me. So easy and works great! Just watch them and maybe stir them up about halfway so they brown evenly.

  • BeckyLeJ on October 20, 2018

    Super quick and easy, will absolutely be using these on a variety of dishes. Watch them, though, she warns they burn easy and they really do especially if you do a smaller batch.

• Pepper's grilled eggplant with crispy shallots

  • hirsheys on January 25, 2021

    I enjoyed the dish, though I think I much preferred the bites with a bit of everything (crispy shallot, cilantro, sauce, and eggplant) all in one. I'm not sure I need to make this again, but I will certainly enjoy the leftovers and I am keeping the microwave trick for crispy shallots in my kitchen arsenal. A few small changes I made: I sliced my eggplant a bit thinner than 3/4 inch because I know that I prefer my eggplant pretty soft and didn't want to have to cook it forever. I also used the oil from the shallots to paint the eggplant - seemed easiest, since it was sitting right there cooling!

• Thai fishcakes with spicy peanut sauce

  • Yildiz100 on March 18, 2019

    I also made the sauce as written and found it too thick, so I thinned mine with a little coconut milk. I wasn't crazy about the sauce. I thought it was pretty bland. Next time I will make the more traditional vinegary cucumber sauce or try some other peanut sauce. The fish cakes were good though, and they helped me to use up some fish that I didn't like very much. They were also surprisingly easy to shape, and fuss free to shallow fry. They hardly absorbed any of the oil and didn't cause the oil to spit much, so no mess.

  • snoozermoose on December 08, 2021

    I was so excited for these but they were just okay? They were surprisingly bland, and I could barely taste the red curry paste. They really needed the peanut sauce for flavor.

  • Yildiz100 on August 05, 2022

    I made this a second time and found the fish cakes way too bready and starchy. Not sure why I didnt have that problem the first time. I am sure I didnt use too much starch. Hmm.

  • stef on October 23, 2018

    I made the spicy peanut sauce as written. It's good but mine was a bit too thick. For the fish I had tilipia. The changes I made were only 4 tablespoons of cornstarch, omitted the green beans. Next time I'll make thinner patties because they took awhile to cook. We enjoyed it and will make again. Fish was nicely spiced and didn't taste like tilipia.

• Carrot coconut soup

  • Miscopia on March 04, 2025

    Made this mostly as written, but was missing the lemongrass. Despite this, it was absolutely delicious. The coconut milk was creamy, and the sweet chili and ginger added some nice undertones. Very few ingredients, and the only cutting was the carrots and onions. Will definitely make again - a lot of flavour from minimal work.

  • EmilyR on February 03, 2025

    This is a dead simple soup that really delivers. I had juiced some carrots and wanted to use the fiber remnants for something, so it turned into this. I used a turmeric chicken bone broth and (don't judge) some lemongrass seasoning tube that worked fine. The cilantro and chili crisp bump it up a notch. I was relatively shocked that I didn't need to add copious amounts of salt or seasoning. One go through the vitamix and lunch was ready and I was high-5ing myself for being healthy-ish.

  • stef on October 31, 2018

    I made this in my instant pot. Sauteed onions added the rest of the ingredients. 20 minutes high pressure quick release. Wasn't quite sure how to handle the lemongrass. She says to follow preparation on page 99 which is to finally chop it and then in recipe to remove it. I zapped everything with my immersion. Chilli oil adds a nice touch. Will repeat

  • averythingcooks on September 29, 2018

    I've made good carrot soups and some not so good BUT this is really delicious. I did not have sweet Thai chili sauce (although I chose this partially because I was positive I did!) but a good squirt of siracha went in.....I was prepared to add a little honey for the "sweet" part but it didn't need it. The coconut milk added great flavour and creaminess and I will be making this again.

  • anya_sf on March 09, 2019

    Loved this soup. Substituted grated lemon zest for the lemongrass and pureed it with everything else. Served with (bottled) chili oil and cilantro.

  • dprostrollo on October 15, 2018

    This soup was spectacular. The creaminess of the coconut milk really made the soup. Will definitely be making again.

• Goat cheese Niçoise with crispy olive oil toasts

  • anya_sf on September 30, 2018

    I had never thought to use fish sauce in salad dressing, but it was delicious here. I used romaine lettuce, since that's what I had on hand. Cooked the green beans for 5 minutes since they were thicker and I don't like them crunchy. Used my usual method for eggs instead of Chrissy's (put eggs in water, bring to a boil, turn off heat and let sit covered for 8 minutes). Didn't make the toasts since I had a fresh baguette. This salad has a nice combination of flavors that you can easily adjust to your own preferences.

• Asian pear & avocado salad

  • anya_sf on October 27, 2018

    Half the dressing was plenty. I left out the basil (ran out) and red onion (don't care for it). The dressing is strongly flavored and quite tangy, but the sweet Asian pear and creamy avocado really balance it. This salad makes a nice side dish or lunch, or main course with chicken or shrimp.

• Sesame ginger dressing

  • anya_sf on October 27, 2018

    I made a half recipe in a mini food processor and recommend using that or a blender unless you don't mind chunks of ginger and garlic. The dressing is very good, but strongly flavored. I think it would also be good on noodles.

• Roasted butternut squash & pomegranate salad with garlicky honey-Dijon dressing

  • anya_sf on October 14, 2018

    This time I made the whole salad and it was delicious. Omitted the cayenne from the squash as we didn't want it spicy, and omitted the red onion. Tossed the arugula with half the dressing. Great combination of flavors. Topped with grilled chicken for dinner.

  • anya_sf on October 08, 2018

    I only made the dressing (used it on plain greens), but it was really good.

  • Hansgee on January 25, 2025

    Adding another note due to lack of characters: I’ve made this w delicate squash, which is much easier, but probably prefer it without the squash. I went through an arugula salad phase and my husband said this was by far the best one. I have to agree. I just love Chrissy’s palate and the punchy flavors. I really like some of the farro salads I made, so I’m going to 1.5x or so the dressing and add in a cup (dry) of farro that’s been cooked in part apple cider (a la Ina Garten Charlie Bird farro) to make it more of a meal. I love the pomegranate hack she gives, as someone who hates clothing stains, it makes me less terrified to seed my own pomegranate. So much cheaper/better than buying the seeds.

  • Hansgee on November 29, 2024

    I’ve made this before with the squash and remembered liking it! So I made it tonight as a Thanksgiving side to brighten up the table a little bit and left the squash out. The dressing is fabulous. This is my favorite kind of salad (something sweet, red onion, toasted seeds/nuts, and salty cheese) and since baby arugula is sturdy, it can be dressed a little in advance and still hold up. I don’t think anyone loves dealing with butternut squash, which probably is what has prevented me from making it again until now, so I’d make it like this again. I put the cayenne on the pepitas instead!

  • Anneherzberg on May 14, 2019

    Substituted roasted carrots for squash and it was delicious!

• Chicken teriyaki burgers with toasted coco buns

  • Clairehg on April 02, 2026

    This is one of those recipes that I was a little skeptical about but was really craving a burger. Chrissy never lets me down! They turned out exceptionally! Weren’t too sweet (which I was worried about) and my also-skeptical husband approved as well! Will definitely repeat in the future.

  • Zosia on November 27, 2023

    These were delicious! I omitted the red onion and butter, toasted the coconut in the microwave and made only half the mayo spread, which was plenty.

  • ellencooks on December 09, 2021

    The chicken mixture comes out very moist! I added at least an extra 1/3 cup bread crumbs. Tastes fantastic though!

• Sweet & spicy peach & Brie grilled cheese

  • Nicolesara1224 on August 05, 2022

    Wow this was so simple and SO good

  • BeckyLeJ on October 20, 2018

    These were super gooey and tasty. I do wish I’d used more of the chili sauce, I went light on it thinking it might be too sweet with our peaches.

• Pulled BBQ chicken sandwiches with pineapple slaw

  • averythingcooks on December 05, 2018

    I made the pulled chicken for sandwiches on toasted ciabatta buns with melty provolone - delicious ! I did add a palmful of chili powder to the sauce because we like things with some heat . I did not make the coleslaw this time ........and though I would probably skip the pineapple , we did miss the tangy freshness of the salad. A definite do again !!

  • sstyles on January 05, 2019

    This was really great. I accidentally only added 1 tbsp of sugar but it was sweet enough for me anyway. Will definitely make again.

  • Zosia on May 29, 2023

    Delicious and very easy to put together. I used boneless chicken breasts (20 minutes cook time) and dressed the coleslaw with lime juice instead of the book's mayo-based dressing.

  • anya_sf on May 22, 2019

    I just made the chicken for the nachos. I thought the balance of sweet-tangy-spicy (not very spicy) was great.

  • Hansgee on November 15, 2022

    One of my top-made recipes from her books! I usually double it since you’re putting in all the work anyway, you might as well have some leftovers (for more sandwiches or nachos). I am from the Midwest, and this is my replacement for pulled pork with sickly sweet store-bought BBQ sauce. I usually add like twice as much pineapple to the slaw, simply because I love pineapple (especially in savory applications). I would not and do not serve these with Hawaiian buns; it’s already plenty sweet and I want the flavor to be able to shine through.

  • snoozermoose on December 08, 2021

    This was really tasty! It's a nice healthier alternative to pulled pork. I didn't make the pineapple slaw and instead made the tangy herby slaw from the same book to go alongside.

  • dprostrollo on October 15, 2018

    This was really tasty. Not overly sweet like some BBQ pulled pork (or fill-in-the-blank meat) recipes can be.

  • amanda_ejt6ss on April 12, 2026

    Pretty good but prob would add more pineapple next time to slaw. It gonna little lost

• Crispy coconut chicken tenders with pineapple-chili sauce

  • mdagl on August 16, 2023

    These were amazing!! Absolutely will be making these again.

• Grilled Thai-glazed chicken wings

  • ellencooks on June 03, 2019

    We loved this. I only marinated 6 hours and still got lots of flavor.

  • Rradishes on December 03, 2018

    This was very good, but the flavor of the marinade didn't come through as much as I wanted. Marinated wings overnight. Definitely delicious, but might simplify next time.

  • stef on June 09, 2019

    Marinated the wings overnight. The flavor came out slightly. I used jalapeno but next time will use the peppers she suggested. Served it with hot honey recipe in this book. Family enjoyed it.

• Onion dip & oven-baked potato chips

  • anya_sf on May 30, 2024

    I just made the dip, served with store-bought potato chips and crudites. One of my guests was disappointed she couldn't buy it in the store! Really good and quite easy to make.

• Chicken nachos with avocado salsa

  • anya_sf on May 22, 2019

    I doubled everything except the cheese (using the full recipe of pulled chicken) and added a can of black beans as well. It served 5 for dinner. We all enjoyed it. Those of us who like things spicy added extra jalapenos, salsa, and/or hot sauce.

• Mushroom & crispy shallot nachos

  • BeckyLeJ on October 20, 2018

    Loved these! The mushrooms were spicy and flavorful. I didn’t even miss the meat!

  • stefanie_t6x21s on January 30, 2026

    These are the best nachos! I’ve been making them for years. If I have leftover meat, I’ll add that to the pan after the mushrooms cook.

• Stovetop roasted garlic & garlic oil

  • averythingcooks on February 14, 2021

    The result here is an easily adjustable number of golden, super soft garlic cloves (destined for smashed potatoes tonight) and a small jar of garlic oil. Easy...but a clear example of how difficult it is to maintain a long slow simmer on my stove and so not really “hands off” at all during the long cook time :(

• Crispy Buffalo smashies

  • averythingcooks on July 16, 2020

    This was a delicious side next to tonight’s steak sandwiches. I will admit that I didn’t cook the potatoes exactly as she instructs - I followed the same steps as described for Mary Berg’s crispy smashed potatoes and it worked fine. We are blue cheese lovers and we REALLY liked these.

  • Jviney on February 05, 2019

    These were excellent and completely worth the effort. Loved them.

• Taters, shrooms & peas with Parmesan cream

  • Starjay on January 22, 2026

    This was nice, but I wouldn’t make it again. As the recipe is written, with the suggestion of the egg on top to serve 2 as a main meal, it contains 1415 kcal and 113.4g fat (58.7g saturated fat) per serving! And that’s without the extra grated Parmigiano Regiano cheese to serve. I made some alterations to make the energy content more reasonable. I only used a quarter of the oil (1 tbsp instead of 4) and made a third of the Parmesan cream. I also used low carb potatoes as that’s what I had on hand. Even with the reduced oil and parmesan cream, it was quite heavy and I think it would benefit from some fresh baby spinach leaves and cherry tomatoes mixed through. Perhaps even a tangy tzatziki sauce could be used in place of the Parmesan cream, with a sprinkle of feta cheese over the top to serve. In fact, I might make the base of potatoes, mushrooms and peas again, but vary the sauce and herb choice.

  • anya_sf on April 30, 2020

    I doubled the mushrooms and increased the potatoes and peas by 50% for a vegetarian main. I did not have heavy cream, so I couldn't make the parmesan cream (and my review isn't quite fair), but just stirred in some thick smetana and grated parmesan at the end. The resulting dish was rather rich but very tasty.

• Golden onion rice pilaf

  • pattyatbryce on April 25, 2021

    This flavor reminds me of Rice-a-Roni as a kid in every wonderful way. I'll make this again and again.

  • anya_sf on October 08, 2018

    I used jasmine rice. The thing I dislike about this type of rice pilaf is that the rice is always mushier than I prefer. However, it was extremely flavorful, and went very well with the parmesan chicken breasts and spinach. Don't skip the lemon, especially if you're making the chicken and spinach; squeeze the juice over everything.

  • averythingcooks on April 25, 2021

    This is a great dress up for plain rice! I used basmati and cut it to 1/3 for the 2 of us (& have a little leftover). After adding the broth & seasoning to the glazed rice, I transferred everything to my Pampered Chef microwave rice cooker...5 minutes on high then 15 on medium always yields perfectly cooked rice with a super easy pan to clean. I will repeat this one for sure

• Spicy honey-butter carrot coins

  • julesamomof2 on March 30, 2020

    These were easy to make and a little sweet from the honey. Just as the title describes. I may repeat just because it's so easy.

  • dprostrollo on August 13, 2019

    These were tasty. Needed an extra touch of salt and pepper but have a nice gentle kick.

  • danlaik on May 08, 2023

    These were really good! Easy to make so I’ll probably add this to the rotation.

  • simone_lu3llo on February 16, 2026

    So easy and delicious.

• Jalapeño-cheddar corn pudding

  • craftycarmen on November 23, 2025

    Easy to make. I make it for parties often and it’s always a hit. I opt for the jalapeños over diced green chilies.

  • averythingcooks on December 05, 2018

    I so wanted to love this! It was easily halved and it was the first time I've made a so-called "corn pudding". I used 2 small cobs of fresh corn ( instead of 1 medium) which maybe contributed to excess liquid in the bottom of the casserole dish. Also, next time for sure I will add additional hot peppers and use a more assertive cheddar. We did like it but I want to tweak some things next time.

• Sheet pan cream & thyme roasted onions

  • averythingcooks on July 14, 2020

    I cut this in half but used the full amount of fresh thyme. They were delicious (!) beside tonight’s lovely pork kebabs & Alison Roman’s “shallot vinegared” romaine salad. I can now think of countless mains that would be complemented by this side dish.

• Sweet & savory ham hock baked beans

  • meaux on April 09, 2026

    Takes a bit of time in the oven but well worth it. Very flavorful.

• Sautéed spicy asparagus

  • anya_sf on February 15, 2019

    I used 2 bunches of asparagus, but kept the other quantities as stated, except only 1/4 tsp red pepper flakes as I didn't want it too spicy. However, the smoked paprika must have had a kick because the heat was noticeable - too spicy for my son. My husband and I liked it a lot though.

  • Ezair92 on April 21, 2025

    Made it with all the spices. It is a little spicy but not too bad. Nice to have a little different taste to asparagus.

• Garlicky cauliflower "rice"

  • averythingcooks on November 03, 2022

    Having had the frozen stuff at a friend's once, I finally decided to try making this with fresh cauliflower and it was a hit with both of us. I used both parsley & basil and added lots of garlic. 8 oz of cauliflower produced the perfect amount for 2 but next time I will try the food processor (as opposed to a box grater) to compare that prep step. This was perfect under a spoonful of saucy meatballs and T (who is not such a fan of rice) raved about it.

  • anya_sf on September 16, 2019

    I had 3 small heads of cauliflower (white, green, and orange) which totaled about 2 lbs, but ended up being a bit much for my skillet. Best to use a very large one. I grated the cauliflower in the food processor, but the pieces ended up unevenly sized, so next time I will use a box grater. The garlic was nice - I'd even use more (my cloves were small). For the green stuff, I used parsley, basil, and chives; the basil was especially tasty. Good, not "wow", but will try again with the box grater and larger skillet.

• Tom yum noodles

  • anya_sf on January 16, 2024

    Easy and good. Using deseeded chiles in the paste, and none at the end, the soup was "warm" rather than spicy, which is what we wanted. The aroma was just like the real thing. I used 3 3-oz ramen packages and stirred in some baby spinach; 3 of us finished it all for dinner.

  • craftycarmen on January 01, 2026

    This was good and easy, but with the use of instant ramen noodles, it honestly felt like a time-consuming way to recreate MAMA tom yum noodles. I do like tom yum noodles in general, so I’d probably use rice noodles next time.

• Crispy rice salad with fried eggs (Khao tod)

  • saregama on March 02, 2019

    https://food52.com/recipes/77849-chrissy-teigen-s-crispy-rice-salad-with-fried-eggs

• Crab fried rice

  • anya_sf on October 17, 2018

    Frozen (thawed) crab worked fine. I added sugar snap peas and corn, which were good with the crab. Since the rice is just flavored with soy sauce, salt, and white pepper, you'll want to add the chili oil and/or other condiments to season it to your taste. The rice stays soft, since it isn't sauteed in the oil directly, and the soy sauce is added right after. This is so quick and easy to make that I'll definitely make it again, playing around with the seasoning and (as always) adding veggies.

• Chili oil

  • averythingcooks on December 16, 2018

    I will now be sure to have a small jar of this flavorful oil in my fridge at all times. It ends up being drizzled in / on lots of dishes at varying stages of the cooking process.

  • BeckyLeJ on October 20, 2018

    Another super easy recipe that can be used on a variety of dishes.

• Scallop linguine with Casino bread crumbs

  • Silver.bird22 on December 06, 2025

    Agree with all the other notes. This is the proper way to get a good sear on scallops. I halved the breadcrumbs and still had plenty. Sauce definitely needs plenty of pasta water, but that's expected with something like sour cream. Served with green beans. Very good.

  • anya_sf on October 29, 2018

    I made just the cheesy bacon bread crumbs as a topping for baked cauliflower mac&cheese and they were awesome.

  • anya_sf on October 08, 2018

    Rich and delicious. Watch the salt though. I used panko and liked that the breadcrumbs were extra crispy. There were way more crumbs than needed. Next time I would use more pasta and fewer crumbs. I substituted creme fraiche for the sour cream, since it's heat stable. I served it with plain, blanched sugar snap peas and haricots verts, which helped balance the richness.

  • stef on February 21, 2024

    This was good but I excepted a bit more sauce. I even added more chicken broth.

• Cheddar-chorizo broccoli rice in tomato bowls

  • averythingcooks on April 20, 2025

    I scaled this for 2 x 9 oz tomatoes with around 2/3rds of the filling. I went heavier on the chorizo & broccoli and cooked a small amount of quinoa to use in place of rice. The quinoa went in last - just enough to bring it together. I had extra filling so I mounded it around the tomatoes in the pan. With a little salad also on our plates, we enjoyed this fun little dinner.

• Cheesy chicken Milanese

  • anya_sf on November 05, 2018

    I thought I pounded the chicken enough, but when I tried to fold the chicken over the cheese, I realized you truly should get them as thin as possible. There is a lot of extra flour, egg, and bread crumb mixture; next time I will use less egg. I wish the recipe specified quantities of salt; I guessed OK, but could have used a bit more. I used toothpicks to secure the chicken, thinking they might fall apart during dipping, but in hindsight don't think that was necessary. Unless your bowls are really wide, plates would work better for the flour and crumbs. The breading turned out amazing - crispy, flavorful, and did not fall off. I wanted more cheese filling. The salad was perfect with the chicken; I used a mixture of mesclun and baby spinach and tossed it with balsamic vinaigrette.

  • halfasleep on February 23, 2021

    Agree with the other reviewer that you get a lot of leftover egg. I think maybe 2-3 eggs might be enough instead of 4. Also, the chicken cooked maybe a minute or two before the recipe indicated. The breading and salad were tasty.

• Pan-seared fish with herby browned butter

  • dprostrollo on August 13, 2019

    This was really flavourful! Used cod fillets and minced a small onion in place of shallot.

  • stef on February 28, 2024

    This preparation gives you a nice buttery sauce. I used cod.

• Jerk lamb chops with sweet & salty banana rice

  • Ashlm85 on May 08, 2019

    This recipe was one of the best things I've made. Double the rice!

  • Hansgee on November 29, 2024

    Have been wanting to make this for years. Finally made this tonight for a small non-traditional Thanksgiving dinner! The recipe calls for jerk seasoning and I was surprised to find that the most common jerk seasoning (Walkerswood) is more liquid/paste-like than a rub. The directions talk about sprinkling jerk seasoning on before grilling and I realized then that she might’ve meant jerk rub seasoning/dry seasoning. I wish the recipe were more clear about this. I didn’t want to prevent a beautiful crust by putting more liquid on the lamb, so I whipped up a dry jerk seasoning and thankfully had all the spices on hand. I used the recipe from Chili Pepper Madness. Was fantastic, got my gorgeous crust, though a little too rare with the time given (perhaps my chops were bigger) but will be perfect for reheating tomorrow. Banana rice was probably my favorite component just because it was so good, loved the lamb of course too, but holy cow, must make banana rice again soon.

• Veggie couscous with spicy pine nuts

  • Hansgee on May 01, 2024

    I was super surprised to see this had no reviews. Recently, I was inspired to try this for a quick, easy, meat-free dinner. I love sweet & spicy, I love couscous, I love dried fruit in a pilaf, I love sweet potato. It definitely has potential and I will be making it again with some light adjustments. Maybe it’s my fault for using low-sodium chicken broth, because I don’t want to kill my partner, but once I realized he wasn’t going to be eating it I threw in lots more salt. It needed a lot more seasoning - both salt and cayenne. The spice really isn’t there like I expected it to be, so I’ve been seasoning my leftover bowls extra. The cinnamon is nice. The pilaf could use more cilantro, more cranberries, and maybe some more pine nuts. I would not skip the pine nuts for textural reasons - but I’d maybe keep them on the side next time so they stay crunchy. I’d be curious to play around with different veggies, fruits, and nuts with the same template!

• Garlic-honey shrimp

  • Ezair92 on April 21, 2025

    Really loved this one. All of my guests did too. I had no left overs. Will definitely make this again

  • hirsheys on December 09, 2019

    I agree that this is a tasty and easy dish. That said, I made a major mistake and forgot to buy oranges at the store, so ended up having to use grapefruit juice and zest instead. In my experience, orange juice is a bit more concentrated, so the fruit flavor was a bit more muted than it should have been. I'd definitely try this again with orange, though - it's just so easy.

  • stef on December 19, 2018

    Nice shrimp dish. The orange sauce has a nice warm feeling without being overpowering. Served with rice and roasted yellow pepper and broccoli. A repeat.

  • BeckyLeJ on November 04, 2018

    Super tasty and easy. We served it over jasmine rice. Definitely one I’ll be making again!

  • anya_sf on October 05, 2018

    Quick and easy. I liked it, but didn't love it - but that could be just me. If you're a fan of sweet and spicy, you would probably love this dish. I added some cooked broccoli and sauteed red bell pepper. I didn't use the cornstarch trick, just stirred it into the sauce bowl, no problem (the secret is to stir slowly, not quickly).

• Seared steak with spicy garlic-miso butter & same-skillet asparagus

  • anya_sf on November 02, 2018

    I doubled the steak and asparagus, but not the other ingredients, cooked in a 12" cast iron skillet. Used bone-in NY strip steaks. Normally I liberally salt my steak, but with the miso butter, use less salt on the meat. I had to turn up the heat to get the chicken broth to evaporate into a glaze, and even though it was low-salt broth, it ended up fairly salty. One cup of broth was enough for double the asparagus and I think you could use less, especially if you prefer crisp-tender asparagus. Overall, this dish was absolutely delicious!

• Spicy garlic-miso butter

  • anya_sf on November 02, 2018

    Easy to make and so good. Keep some in the freezer and put it on everything. The miso makes it pretty salty, so use less salt on whatever you're going to put this on. I only used a tiny pinch of cayenne which wasn't really noticeable.

• Steak Diane with crispy onions

  • anya_sf on February 15, 2019

    I did not make the crispy onions. I used 2 lb beef tenderloin and it needed an extra 10 minutes in the oven to cook to medium-rare. I increased the mushrooms to 1 lb and added some dried thyme to the sauce instead of garnishing with fresh. Fantastic flavor! Everyone loved it.

  • BeckyLeJ on October 20, 2018

    This recipe had a lot of components but it was really good. We used filets for just the two of us - will do less onion next time around.

• Spice-rubbed Parmesan chicken breasts with garlicky sautéed spinach

  • Tweedles81 on September 30, 2018

    As advertised, this was super easy to make and incredibly flavorful! I loved cooking the chicken in the oven vs. tending to it on the stovetop. I might experiment with the spice blend to switch it up - I will add this to the rotation for easy weeknight dinners! I was not having luck getting the garlic for the spinach to brown on medium low heat, so I had to up it to medium. Otherwise this was an easy dish.

  • anya_sf on October 08, 2018

    Chicken breasts are so large these days, mine took over 30 minutes to bake. I reduced the cayenne so they'd only have a hint of spice. The chicken was moist and flavorful. Super easy - will definitely make again.

• Garlicky sautéed spinach

  • anya_sf on October 08, 2018

    This is the way I usually cook spinach. You don't need that much oil; 1 Tbsp will do. I use a large nonstick wok or Dutch oven to hold more spinach at a time.

• Sweet miso-butter cod with snap peas

  • Smokeydoke on May 09, 2019

    I've tried a handful of recipes from this book and this has been my least favorite. I don't know what went wrong but it was mediocre in my opinion. The good part is it's easy and good choice for a weeknight meal. The miso-butter is delicious and I swear it tastes better on anything besides cod. We've put it on chicken, tofu and vegetables, all with ooohs and aaahs. But the cod was a pass for me.

  • stef on October 29, 2021

    We loved the miso butter sauce. I made it in my all clad 12"pan with a little olive oil on the bottom. I will definitely make the miso butter for other type of fish. Served with Brussel sprouts instead of snap peas.

  • anya_sf on January 17, 2019

    I increased the fish and snap peas by 50% to serve 3 people, but did not make more sauce. There was enough sauce for everything, but the sauce is soooo good that you might want more. I used a 12" cast iron skillet, as I don't have a broiler-safe nonstick pan. I don't think you really need nonstick here, since the fish cooks in the sauce. There wasn't enough room for the peas and fish in a single layer, so I moved the fish on top of the peas for broiling. The peas stay fairly crunchy, so if you want them cooked more, simmer them in the sauce for a bit. I used mahi mahi, which worked fine - any firm white fish should work. Super quick and easy if you have miso butter in the freezer (now I need to make more...).

• Simple skillet broken lasagna

  • anya_sf on September 27, 2018

    I made 1/2 recipe, and 3 hungry people polished off the whole thing. It was delicious! Baked it in a 10.5" skillet so it wasn't super tall, and ended up using 5 oz noodles (half recipe would be 3 oz). I definitely recommend using more noodles than the recipe calls for. Used 1/2 lb ground beef and 2 small chicken Italian sausages instead of ground pork. A casserole would work just fine here - no reason it needs to be a skillet, except perhaps as an excuse to break the noodles into irregular shapes and not have perfect layers.

  • averythingcooks on September 29, 2018

    First of all, like her first book , this book is fun to read and is full of post-its for must-tries! I had a partial tub of ricotta to use up and a 1/2 recipe of this did the job. As always, I added a splash of red wine to the sauce and this time used a mix of hot Italian sausage meat and ground beef for the meat. Also I have a jar of "mixed shape / same cook time" pastas from almost empty boxes that I used instead of the lasagna noodles. Really all that matters is that it was really good that night AND awesome as leftovers!

  • snoozermoose on December 08, 2021

    This was a fairly standard lasagna but took a deceptively long amount of time to make. For some reason, we thought the fact that it was labeled as a simple skillet lasagna would mean it was faster than making a traditional lasagna, but nope it's the exact same process. We couldn't understand why she put it in a skillet because it didn't seem to serve any purpose that a standard casserole dish wouldn't. It also made way too much meat sauce. I ended up only using half of it and freezing the rest to toss with pasta on a later night. I really enjoyed it but my husband thought it was just better than average. The leftovers tasted even better so this is great make-ahead reheating food.

• Sesame salmon soba salad

  • anya_sf on May 05, 2019

    My mango was just barely ripe and a bit tart, which I thought I'd prefer since I don't love sweet fruit in savory dishes. Still, the dressing was fairly tart, so a sweeter mango may have been better. I'm always adding extra veggies to things, and in this case added shredded romaine, sliced avocado, and edamame, which were nice additions. Broiling the salmon cooked it perfectly, but my broiler only has one temperature setting (super high) so the skin burned. The salad looked beautiful, but I liked it rather than loved it, and I'm not sure why. I would try this again. Two people ate the whole thing for dinner.

• Grilled portobellos with chimichurri

  • Zosia on October 27, 2019

    I made this to use up some cilantro only to find that this chimichurri is more of a vinaigrette - albeit a very flavourful one - with herbs etc added to it. I used the half bunch of cilantro anyway and combined everything in my mini food processor. The mushrooms were delicious and the sauce was a good accompaniment to the grilled steak and roasted sweet potatoes that I served with them.

• Sweet soy-glazed pork chops with tangy buttery zucchini

  • Ezair92 on April 27, 2026

    We really liked these pork chops. The marinade was very good. This made for a quick meal.

  • anya_sf on October 16, 2018

    I doubled everything (omitted the jalapeno), but didn't need to double the marinade for the pork chops. My store only had thicker (1/2") boneless chops. Next time I will seek out extra-thin, bone-in chops, as I think they'd be more tender. The recipe doesn't say how long to marinate the meat - only while the vegetables are grilling? Mine probably marinated for 45 minutes. The marinade was quite flavorful; I wonder if the meat could marinate longer for more flavor. The recipe doesn't say whether to peel the onion before cooking (I did) and also doesn't say to leave the root end attached or the onion will fall apart - I realize this is common sense, but more of Chrissy's recipes are more helpful in this regard, geared towards beginner cooks. We all enjoyed this dish, and I'll make it again using the correct cut of meat.

• One-pot seafood stew with skillet flatbread

  • stef on November 22, 2019

    This came together quickly. I skipped the potato and served it on rice. We really liked it.

  • stef on December 03, 2019

    Made the flat bread. The rosemary was mixed into the dough. It's a very good flatbread and recipe will be repeated

  • Hansgee on November 15, 2022

    This is surprisingly easy to make, as the other comments state. I put off making it because of scallops (midwest problems) but the scallops weren’t really worth the $ and effort, would sub in more cod for a more weeknight-friendly version. The flatbreads were fun to make and tasty!

  • Jviney on February 17, 2021

    Such a great winter meal for a weeknight. Quick to throw together and just really warming and filling. Skillet flatbreads were easy and I was liberal with the salt and butter on them...an excellent accompaniment. Recipe notes said the flatbread dough would be really sticky as you set it to rise, and mine was not, nor did mine bubble in the skillet before flipping ...but they turned out great.

  • anya_sf on March 02, 2024

    Easy and delicious. I reduced the amount of seafood to 1.75 lbs total and 3 people nearly finished it all. We had it with garlic bread rather than the flatbreads.

• Skillet flatbread

  • anya_sf on September 18, 2021

    Pretty easy to make and quite good. I was lazy and used the stand mixer to mix the dough. Skipped the rosemary/garlic topping and just brushed the breads with butter and sprinkled with flaky salt. Great fresh, they were still good the next day.

  • averythingcooks on March 12, 2019

    I made these to serve with country captain chicken and they were lovely. The dough was easy to handle (yes - sticky but she warned us) and very silky after the rise. I skipped the rosemary based on our main course and brushed each with melted garlic butter as they came out of the skillet. I guess calling them naan could cause a flurry of "not authentic" comments but with flour, yeast, yogurt, salt and a couple of other store cupboard ingredients they were pretty naan-like (and delicious!) to me.

• Spicy jammy drummies

  • hbakke on June 26, 2019

    Took much longer to cook and doesn't look at all like the picture. The chicken was very bland and sweet. The onion mixture didn't cook down at all. Chicken skin was flabby. Ugghh! Do not make again! I wasted a jar of homemade apricot jam on this mess of a meal.

• Twitter's (and Uncle Mike's) banana bread

  • snoozermoose on December 08, 2021

    I agree with others who say this is very sweet. As someone who likes her desserts very sweet though, I wasn't mad at it and did enjoy the generous amounts of chocolate and coconut throughout. My husband thought it was too rich and didn't care for it as much. We both agreed that Joanne Chang's banana bread from Flour is still our GOAT, but this is a good, decadent alternative when you want banana bread to be DESSERT.

  • danlaik on May 21, 2023

    A little too sweet but pretty good. I liked the addition of the coconut and dark chocolate, but I think all of it gets a little overwhelmed with the sweetness. Not bad, but I am interested in exploring other recipes now.

  • heyksquared on June 02, 2026

    I’ve made this dozens of times over the past eight or so years, and there is no one who doesn’t love it. My strongest feedback — this recipe has never ONCE been done in 60 minutes. It almost always needs 75-80, and I often end up increasing heat to 350 somewhere along the way. My other tip: for ease in and out of the pan, I make cake release! Combine equal parts crisco, flour, and vegetable oil, then rub liberally over the pan. The cake will easily release.

  • cassandhercookbooks on July 05, 2025

    Baked it for one hour and fifteen minutes compared to the one hour that the recipe suggests. I loved the vanilla pudding mix addition. It is very sweet, but I like very sweet.

  • EatnCookFood on January 04, 2026

    Not your traditional banana bread. More like cake, since it is quite sweet. Either way it is delicious. Like others said I had to cook it quite a bit longer than the recipe stated. Have made a few times when specifically looking for this flavor. Definitely a craving.

  • lea_ukmcxr on March 24, 2026

    Made a number of changes to this- butter instead oil, brown instead of white sugar (and only half the listed amount), and baked in a springform pan because I didn’t have a Bundt pan (but I did use a full 6 bananas!) Good on its own, but with salted butter it’s delish!

  • Smokeydoke on May 09, 2019

    Last week was the third time I took this banana bread to a group and it was the third time I got ecstatic compliments such as "best banana bread ever". I can't believe what a crowd pleaser this is, so much so that I had to write this review. Personally I find it a bit sweet and there's always a pocket of mushiness in the center, but the pot-luck crowd raves about it. I always omit the coconut flakes as family members do not like it. But everything else is a keeper, even the Jello pudding mix.

  • julesamomof2 on July 21, 2021

    This is a very good banana bread and I liked how simple it was to make, however, like pretty much every banana bread I have ever made it turned out way too sweet. Need to cut back on the sugar next time. I took this out of the oven exactly at the 60 minute mark as the cake was VERY brown by that point, but turns out it could have used at least another 5 minutes, maybe ten, as it was a little mushy in the center. I thought I had coconut but I was out, so will make this again if only to try a version with the coconut flakes as we like that combination.

  • hirsheys on September 23, 2020

    Easy to make (like that it is hand mixed), but it was too sweet and underbaked despite baking it an extra 10 minutes beyond the 60 it called for. 5 bananas made 2 cups for me, too. (If I ever were to make this again, I’d decrease the sugar and leave out the coconut.)

  • DimSumMamma on August 16, 2020

    I only used 5 large bananas, but had that 6th standing by like anya_sf. I reduced the sugar by 1/2 cup as a 1:1 ratio of flour and sugar is too much for something that has pudding and a sweet fruit. We didn't miss the sugar (it was sweet enough) and it didn't affect the moisture of the cake. A very easy to put together and simple recipe with delightful results. My family, even those who generally don't like coconut- really enjoyed it.

  • anya_sf on January 26, 2019

    My bananas were large, so 5 ended up being enough for 2 cups, although I did have a 6th banana standing by, just in case. I used white whole wheat flour. The bread mixed quickly and easily by hand. It took an extra 5 minutes to bake through. The banana bread was moist and delicious, definitely sweeter and more dessert-like than my usual recipe. My family loved it!

• Fruit salad with coconut-lime dressing

  • Clairehg on October 25, 2023

    This is one of my favorite recipes for a crowd! I love the flexibility of using whatever fruit you have - but it's especially good with mango and pineapple. Great for a potluck.

• Homemade "magic shell"

  • EmilyR on May 31, 2021

    Works exactly as expected.

• Three-ingredient chocolate mousse with salty Rice Krispies-hazelnut crackle

  • averythingcooks on December 15, 2023

    I made a 1/2 recipe (no crackle) just to try this using a 50:50 mix of semisweet & dark chocolate chips & added some vanilla. I wanted something that I could put together quickly that was egg free AND worthy of serving to guests and this checks all the boxes. T made a special request for chocolate mousse (not always my 1st choice) & we both really like it. It's now on the menu for tomorrow's guests & I can see coming back to this one again for sure. I might try the crackle sometime, but we are certainly happy without it.

  • anya_sf on March 30, 2020

    Easy and very good. Not as light as mousse containing egg whites, but great if you don't have eggs or are short on time. I used part dark chocolate chips, part semisweet and the flavor was quite rich. I didn't make the crackle (no Rice Krispies). I made the full recipe for 3 people, but we couldn't finish it, so it definitely serves 4.

  • stef on December 22, 2018

    This was a very nice desert. I was surprised that it tasted like chocolate mousse since it was just chocolate and whipped cream. The crisp rice Krispy crackle was good although it made too much. I froze it for use next time. Instead of hazelnuts I used walnuts.

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