• eliza on May 02, 2023

  A note about salt in this book, p324, the authors state they use Diamond Crystal which weighs about half as much as most other brands.

Notes about Recipes in this book

• Tender, slightly sweet corn bread

  • westminstr on April 08, 2022

    I liked that this cornbread was mostly corn & 100% whole grain. It had good flavor and was relatively tender bc of the yogurt. Sweetness level was good though I may try a honey drizzle in the skillet next time. It was a little crumbly. Both kids ate it which might be a first for cornbread recipes I have made!

• Freekeh, shredded collards, and your favorite fruit

  • westminstr on May 07, 2022

    For some reason it’s hard for me to get into freekeh. It never got as tender as I wanted. Used apple for the fruit. It was good the first night, everyone ate it, but I didn’t love the leftovers

  • Lepa on March 08, 2022

    This salad is delicious and unusual, as you would expect from Joshua McFadden. This was the first time I tried freekah and it is delicious! I dug the bag out of the trash to see if there was flavoring in the grains because they were so full of flavor (there wasn't). It really blew my mind. I used apples for the fruit here. This is a definite repeat in our house.

• Grated carrot salad with peanuts, raisins, and wheat berries

  • SheilaS on March 19, 2022

    Great combination of flavors, textures and colors. I made this according to the recipe except I julienned the carrots instead of grating and substituted pistachios in for the peanuts. I cooked the wheat berries a day ahead so this came together quickly and I made enough of them to try another recipe or two.

  • patioweather on January 20, 2022

    Made with barley instead of wheat berries and cranberries instead of raisins. This was delightful, and the addition of the grain kept me from getting the overwhelming feeling of "too much vegetable" that I got from some of his similar dishes in Six Seasons.

  • Logan92995 on January 03, 2023

    This might contrast a little bit with the two previous views, but while I did enjoy this and it had some good flavors, I felt like there was a little too much carrot. If I were to make it again, I'd likely reduce the amount of carrot called for.

• Broccoli, tuna, and wheat berry gratin

  • SheilaS on March 19, 2022

    I stuck pretty close to the recipe but upped the garlic a little, used smoked tuna for some extra flavor, skipped the optional Garlic-Chile Crunch and scaled down the amount of cheese. I cooked the wheat berries ahead so it was quick to put together. Not sure I need to make this again but it was a satisfying meal and took me back to the casseroles my mom used to make with a can of "cream of ..." soup!

  • bernalgirl on January 25, 2022

    I used this recipe as a jumping off point and the results were very good. First, it read bland to me, so I doctored the sauce with 1/2 t ground mustard and 1/4 t each smoked paprika and piment d'espelette. I subbed in medium grind bulgur and 16 oz canned mackerel in olive oil because they needed using and I wanted to boost the protein for my athlete teen. My family was skeptical but this was delicious served with a green salad, full of good fiber and sustainable protein. I’ll definitely make this again.

  • patioweather on September 26, 2022

    We ate the heck out of this, but with that much cheese, who wouldn't?

  • Xyz123 on January 29, 2022

    This was really good. Made as written and it was perfect.

  • offenbach on June 30, 2024

    This was SO delicious. Realized I didn't have wheat berries at the last minute so I used freekah instead, which probably wasn't the best substitute, but that didn't matter because YUM.

• Roasted carrot, avocado, pistachio, and quinoa salad

  • mlbatt on May 24, 2022

    Delicious and super easy. It made a great dinner with some lovely shrimp.

  • nicolepellegrini on December 12, 2021

    I made this with the simplified orange juice and olive oil dressing and loved it a lot! Was even better the second day when the flavors had time to merge.

  • rmardel on December 13, 2022

    This was excellent, bright, rich, satisfying. I would eat it again although for my own taste I would double both the onion and the carrots. When making the dressing it is important that one take time to cook the garlic very slowly; if it takes on too much color the dressing will become bitter.

  • Lepa on April 25, 2022

    We didn't like this very much. I made the orange -garlic confit vinaigrette and it involved lots of extra steps and I didn't like the resulting dressing- much too bitter. Overall this was edible but didn't feel worth all the time/steps/ingredients so I won't be repeating it.

  • metacritic on February 09, 2022

    This is exceptionally good. The dressing, creamy and rich, binds the whole dish. I will gladly eat this again.

  • Xyz123 on January 12, 2022

    This was fabulous and enjoyed by all. I used sliced almonds instead of pistachios. I made it twice this week!

  • Fyretigger on March 06, 2024

    This is one of those dishes where the ingredients harmonize, but retain their unique characteristics, giving very pleasant pops of individual flavors and textures as you bite down. It's well balanced. Makes for a nice, light meal.

  • RThoma on January 12, 2023

    Great recipe, very filling. Had leftovers the next day with an egg on top.

• "Cool Ranch" seasoning

  • mlbatt on May 24, 2022

    It was just OK. The seasoning didn't really stick to the popcorn, and we like other toppings better. Won't make again.

  • Nkrieda78 on January 15, 2022

    I only gave it 4 stars because I don’t think it’s Cool Ranch but it is delicious.

• Creamy nutritional yeast dressing

  • mlbatt on May 24, 2022

    Simple recipe, uses ingredients I always have on hand (I substitute low sodium soy sauce for the aminos) - and so delicious! It's now our house dressing.

  • breakthroughc on April 27, 2024

    We did not like this. Mine was quite thin versus creamy. Besides being thin we don’t like the flavor. After two servings each my husband and I decided to wash the rest of down the drain.

• Yogo ranch dressing

  • okcook on January 23, 2022

    Very, very easy to make. It is quite thick for a salad dressing..especially a leafy salad. I thought the amount of salt called for seemed a bit much so I added it in stages, tasting as I went. I did not have chives so used finely diced green onion tops to taste. I will be making this again. A nice quick dip for a veggie platter too.

  • bernalgirl on January 11, 2022

    A very tasty dip or dressing. Using the Fage Greek yogurt, this had the consistency of a thick dip much more than dressing, so I thinned it with buttermilk and it worked well. A nice topping for grain bowls or a green salad.

  • clkandel on August 11, 2024

    Loved the idea of a healthier ranch dressing, but this just didn't work as a salad dressing for us. It's very thick and I didn't feel the flavors blended all that well even though I made it a day in advance. I agree with the other comment - this would probably be better as a dip for a vegetable tray.

• Slow-roasted chicken buried in gingery brown rice

  • Emily Hope on January 20, 2022

    Sorry to say that this one didn't work for us -- despite soaking the rice in hot water for several hours, it was still crunchy (actually a combination of crunchy and mushy) even after extra time in the oven. I thought at first maybe it needed more water, but I think that the oven just wasn't hot enough to cook it. And although I like this flavor combo with white rice, it didn't seem so great with the brown. No one loved it, and I ended up tossing all of the rice leftovers. Probably not worth tinkering with for us.

  • meggan on March 04, 2022

    Used Rosa Matta rice to good effect

  • metacritic on December 16, 2021

    This dish is deeply soothing -- a savory stew -- but spiked with gobs of ginger (six tablespoons!), ample garlic (another three tablespoons), fish sauce, and soy sauce. It lies somewhere between a bog, Hainanese chicken, a roast chicken, and jok/congee. It is utterly fantastic. I thought that the rice would be significantly undercooked (I bumped up the broth to 2 cups) but instead the submerged pieces were well cooked - firm-ish, however -- and the top ones remained crispy. The overall effect was absolutely perfect. My family already declared this will be made more often. PS I soaked the rice for two hours and cooked the dish for the full 1 hr 45 mins.

  • bwhip on December 25, 2021

    Flavors were spectacular, however, even though I continued roasting for at least 20 minutes longer than called for in the recipe, the rice was pretty undercooked. I soaked for the full two hours, and use two cups of broth - it just didn’t seem to soak it all up and get fully soft. I’d still make it again, I’ll just have to figure out how to pre-cook the rice a bit.

  • pattyatbryce on February 16, 2022

    Too much fish sauce for us. Otherwise just ok in our book.

• Truly irresistible granola

  • eliza on April 06, 2022

    Delicious granola! I also made a half recipe since it makes a lot. In my convection oven this took about 40 minutes. Will definitely repeat this.

  • patioweather on December 28, 2021

    This is the platonic ideal of granola. It's not doing anything fancy, but it makes great granola.

  • breakthroughc on April 03, 2023

    I only make this granola now. I love that it doesn’t clump together and remains crunchy. I make a half batch at a time. I do add dried fruit to it, whatever needs using in my pantry and it provides some variety.

  • srahndennis on December 04, 2021

    really, really like this! very simple. made 1/2 recipe.

• Buckwheat crackers

  • eliza on January 25, 2022

    These were nice crackers. I used einkorn flour for the whole grain portion, and mine absorbed all the water, and needed some extra (as the author says, flours vary, so may need to adjust). Gives a chewy rather than a crispy cracker.

  • hashi on April 14, 2022

    Tasty. Left in the oven longer to get more crunch.

• Barley salad with beets, plums, and pistachios

  • eliza on August 06, 2022

    Not rating since I didn’t follow the recipe. Used golden plums, yellow tomatoes, and basil with the barley, since that’s what I had from the garden. Like so many of his recipes, this can easily be adapted. I look forward to trying the recipe as written.

  • clkandel on January 08, 2024

    Great side dish. I made a seasonal adjustment to the fruit, using persimmon instead of plum. I also cubed and roasted the beats with a little olive oil instead of steam roasting. It's quicker and I like the texture better.

  • babyfork on February 15, 2024

    Not rating since I mashed up this recipe with another in the book (Roasted Carrot, Avocado, Pistachio, and Quinoa Salad). I pretty much followed this recipe, but subbed Cara Cara orange for the plums and made the Fresh Orange and Garlic Confit Vinaigrette and dressed the salad with that. I added avocados, fresh mint, tarragon, and chives (since I was out of scallions). Very good...this is a template I'll use again. (Also, was good with a sprinkling of goat cheese or blue cheese.)

  • et12 on September 08, 2024

    This was a really nice combination of ingredients. I used spelt instead of barley but otherwise followed the recipe as written. The mind really helps to tie in all of the flavours.

• Lightly curried lamb, cabbage, and barley soup

  • bernalgirl on October 27, 2022

    This soup is fantastic. I used de-fatted leftover lamb shawarma from Falastin, which has a similar warm spice profile, with 1.5 T curry powder, otherwise I followed the recipe and was delighted with the results. It’s like scotch broth learned something while traveling the world.

  • Lepa on January 06, 2022

    This is delicious and warming. I took considerable liberties with the cooking method because I started this late without first checking how long it would take (hours if following the recipe)! I browned the lamb and then cooked it in the broth in a pressure cooker for 15 minutes. After removing the meat and bones I then added the sauteed onion/ veg/ barley mixture (cooked in another pan) and added it to the pressure cooker for an additional 20 minutes. This resulted in soup in a little over an hour that had a wonderful tasted and texture. That said, there were a lot of moving pieces and ideally you would make this when you have 3-4 hours to let it bubble leisurely on the stove. Leftovers for lunch today were lovely.

  • breakthroughc on January 10, 2022

    If you love lamb you will love this recipe. My husband thought it was terrific. Me, who only likes lamb in small quantities, not so much. I made it cooking the broth for a full 3 hours and you end up with a super rich lamb broth. It is just too lamby for me. I used my fat separator for making gravy and took several inches of fat out. I think the skimming method would result in very fatty broth. I through in a couple of carrots and used a regular onion instead of leeks and just plain green cabbage. Lovely winter soup for lamb lovers.

  • Acarroll on January 29, 2022

    I used half the lamb that was called for. It still had more fat than I would have liked, but it was very flavorful. Would have been good with carrots added with the potatoes. And maybe a spicier curry powder.

• Favorite nut glaze

  • bernalgirl on February 24, 2022

    I made this with a spiced almond butter and it was incredible! More of a frosting than a glaze, it was outstanding on a vanilla-infused cake. And it’s so easy! I plan to try this with walnut butter next.

• Seasonal fruit crisp with oat-buckwheat streusel topping

  • bernalgirl on August 22, 2022

    This is an outstanding crisp, I made the mixed berry version with strawberries, blueberries, and thawed cherries. I always swap cinnamon for French four-spice but otherwise followed the recipe. The buckwheat flour adds a wonderful complexity and the streusel to fruit ratio is absolutely perfect in an 8” pan. The streusel in the middle of the pan didn’t crisp as much as I’d like so I gave it a quick spray with coconut oil and finished it at the top of the oven. I can’t wait to make this with nectarines and then pears. It truly is a recipe for all seasons.

• Whole wheat pasta with crab, cream, olives, and habanero

  • bernalgirl on January 03, 2022

    First off, the olives in the title are an error, they don’t show up anywhere in the ingredients or directions. Second, I used a high quality dried cavatappi as I didn’t plan to make fresh pasta. I made this as written except with jalapeños, which my family loves and which better match my kids’ heat tolerance. My teen called this “bougie mac ‘n’ cheese” but devoured it, as did the whole family. It’s very mild but that allows the crab to sing through.

• Beef and Swiss chard soup with spelt

  • bernalgirl on December 31, 2022

    I adapted this soup to use leftover Chanukah brisket and it was wonderful! I used half homemade chicken stock and half gravy/water, sautéed the chard stems with the onions, adding chile flakes (always), and used barley since I didn’t have spelt grains. Perfect on a rainy winter night. Do not skip the horseradish cream!

  • jenmacgregor18 on September 15, 2024

    I used a chuck roast & barley. I really liked it. It feels healthy & satisfying. And I think Acarroll is right 1/2 the meat would be fine.

  • allisonsemele on January 10, 2022

    I started with leftover beef with lots of onions from Six Seasons that I had stashed in the freezer. This included probably 1.25lbs of beef instead of the called for 2lbs, but it was enough meat for us. A rich and hearty soup. I liked the horseradish cream garnish, but think the soup would be fine without it. Could not find spelt, so I subbed in farro and that worked well.

  • Acarroll on October 02, 2023

    This was tasty and felt pretty healthy. I used pulled pork from the freezer. I thought it was brisket, but it still worked. Horseradish cream complemented it greatly. I used dried thyme instead of fresh, but it still got the flavor. I used half the amount of meat and it didn't need more.

• Farro salad with pepperoncini, sun-dried tomatoes, salami, and almonds

  • bernalgirl on January 29, 2022

    Wonderful combination of flavors and textures. I left out the torn croutons and added sliced mini bells and slivers of provolone. Next time I’d add coarsely chopped green or oil-cured olives

  • Lepa on January 16, 2022

    We weren't crazy about this. It was a fair amount of work with all the sub recipes and the salad was a bit muddy/busy. Not very appealing. The turmeric mayo was good with this!

  • Trepess on January 30, 2023

    Delicious - will absolutely make this again. Had to sub spring onions for red onion and Mama Lil’s for pepperoncini. Sounds crazy given that there are croutons in this, but it was just as delicious as leftovers the next day. I’d consider adding fresh fennel, or mozzarella also, but it was so good as written I’ll be reluctant to change it for a while.

• Spicy creamy green sauce

  • bernalgirl on January 11, 2022

    I’d eat this on cardboard, it’s that good. Excellent on grain bowls, in a pita, to dress toasted or raw veggies. And super-easy.

  • michalow on August 13, 2023

    It's hard to go wrong when you whiz together yogurt, garlic, and a bunch of herbs--so this is delicious, as expected. I did find it much too salty, and had to add yogurt to adjust. I reduced the olive oil by about 25 percent and doubled the citrus juice (I used lime). Subbed celery leaves for parsley because that's what I had.

  • VineTomato on December 12, 2021

    Very nice. I was missing the garlic (social engagement that day) and coriander (shopping blunder) and it was still delicious. I used the recommended amount of oil but will half, even quarter it next time and see. I think it will still be good, even if not as luscious.

  • patioweather on January 16, 2022

    I'll have to make this again before I judge because my garlic was so spicy that it was overpowering.

  • et12 on September 21, 2024

    Very good sauce, will be a good way to use up herbs before they go off.

• Baked wild rice with salmon, artichokes, and leeks

  • bernalgirl on August 22, 2022

    This has been a favorite with the Food 52 cookbook club but it was an absolute failure for me. I’ve read this recipe again and again and my conclusion is that I added more artichokes and it threw the liquid quantities off. But the leeks did not get crispy and the flavors didn’t really come together and as my dad commented, “I ate it because I knew it was good for me”. Usually I would make soup or something to salvage a fail but I couldn’t stand it, I composted nearly a full pan.

  • tarae1204 on March 11, 2024

    This recipe works well as written, and is a lovely combination of flavors. My one quibble is some of the wild rice gets crunchy in a dried-out kind of way. The homemade Italian dressing sub recipe is easy and flavorful, but does make four times as much as you will need.

  • bwhip on January 05, 2022

    Wonderful dish, we absolutely loved this. It does take a while, but the results are completely worth it. I did, as the book suggested, cook the rice and prepare everything for baking the night before. All that was left the following night was to put it in the oven for 45 minutes, then add the salmon for ten more. Excellent flavor. We’ll definitely add this one to the rotation.

  • Lsblackburn1 on January 23, 2022

    Definitely recommend going with 1 1/2 pounds of salmon because there’s a lot of rice. Very delicious and relatively easy - just takes a bit of time.

  • allisonsemele on June 27, 2022

    My husband really liked this, but I probably wouldn't repeat it for myself (I don't really love artichokes). I found the long pieces of leeks to be a little awkward to eat, and didn't love the crunchy rice on the top. I assembled the day before, and that did make the day-of prep very very easy.

• Updated kale sauce, for pasta or grains

  • bernalgirl on September 11, 2022

    I haven’t compared ingredients lists but my family and I enjoyed this version quite a bit on campanelle pasta alongside grilled sausages. I plan to make a pot of farro tomorrow to enjoy the leftovers for weekday lunch.

• Rye berry and roasted cauliflower salad with walnuts and dried cranberries

  • Ordinaryblogger on July 13, 2022

    Replaced rye berries with kamut berries and pickled peppers with pickled cucumbers. Added corona beans for protein to make it a complete dinner. PERFECTION

  • meggan on January 25, 2022

    I cooked the rye berries on brown rice settings in a rice cooker and it took forever. In the meanwhile, despite my admonitions, everyone ate the roasted cauliflower that was waiting to go in the final salad. So, the ratio was off which may be why it was just ok. It tasted very healthy. Sometimes that's not the taste we want.

  • clkandel on December 31, 2021

    I made the rye berries in the instant pot. Toasted the rye berries in a little olive oil on sauté setting. 1c. berries, 4 c. water, high pressure, 25 minutes, natural release. This gave the salad a nice toasty flavor. Great served at room temp.

• Farrotto, in the style of cacio e pepe

  • Wordsfailme on December 01, 2021

    This was delicious. A cup of farro did not yield 4 servings; more like 2. I made the mushroom variation, using a bit under a pound of mushrooms, and served the farrotto to with a pear and radicchio salad. An excellent dinner, but next time I’d increase the farro by at least 50%.

  • metacritic on February 28, 2022

    An absolutely fantastic recipe. My spouse declared it better than the farrotto in Zuni Cafe cookbook, which she also adores. I took guidance from the note below and used two cups farro. Curiously, 7 cups of broth were perfect for two cups farro. This recipe is well worth making on a crisp autumn or winter evening. I made the variation with wild mushrooms and pancetta.

• Toasted rye cabbage rolls

  • clkandel on January 11, 2022

    This is the best stuffed cabbage recipe I've ever made. I would add a little more red pepper next time. Also, 1 cup just seemed like way to much oil for the sauce. I cut back to 1/3 cup and it still tasted delicious.

• Lamb and bulgur meatballs in lemony yogurt sauce

  • clkandel on February 13, 2023

    OK, I used this recipe as a general guide and the results were delicious. My changes - 1) I used ground beef instead of lamb, 2) I baked the meatballs at 400° for 20-25 minutes instead of frying them and 3) I served them in Kadi sauce I had made from the Rasika cookbook. Incredible! The meatballs have a great texture and flavor. What a great way to cut back some on the meat.

  • sarahawker on November 29, 2023

    Made with ground beef. Turned out very well though rather involved for a weeknight meal. We loved the lemon sauce but would actually double it next time. They are very tender and require a large enough pan to not break apart when turning.

• Freshest chicken salad with chile peppers and wheat berries

  • clkandel on November 01, 2022

    Delicious! I substituted shredded cabbage in place of the lettuce. The crunch even held up for leftovers the next day. The green sauce really adds to the dish.

• Creamy mushroom, potato, and wild rice soup with paprika and dill

  • clkandel on February 24, 2022

    Great depth of flavor. I used a fraction of the amount of cream called for and thought it was plenty to get the silky mouth feel without all the added fat. Add a salad and some crusty bread and this would be a great meal.

  • rmardel on September 27, 2024

    Fabulous recipe with excellent, deeply layered depth of flavor. The whole thing comes together while the wild rice cooks. Although the technique may seem a bit fiddly, the details are an important aspect in building the final depth exhibited in this soup. I wouldn't say it was too difficult or fiddly to become a frequent repeat

  • metacritic on January 16, 2022

    This is absolutely fantastic. I had all the ingredients - and a very good chicken broth -- and found this a warming dish with great depth. The carraway and dill made it feel Nordic. The wild rice summoned the midwest. While no step was complicated, the sequence of steps took some time. It's a bit fiddly but well worth the effort.

  • pattyatbryce on January 04, 2022

    Really nice soup for a cold night. Serve with some homemade bread and it's a hearty meal.

  • Lsblackburn1 on November 28, 2021

    This is delicious. Lots of steps involved, so took awhile, but worth it. I omitted the caraway, but otherwise followed the recipe.

  • GretchenHicks on January 14, 2022

    Accidentally got black rice instead of wild. Thought I had caraway seeds and didn't. So those are my deviations. This was delicious but fussy. Had to cook everything separately and then put together. Not sure it was worth the time for me.

  • Erobbins on January 04, 2022

    Creamy Mushroom, Potato, and Wild Rice Soup, Grains for Every Season, p.292 I had already cooked (1) some sauteed King trumpet mushrooms and (2) scalloped potatoes. As their components were the same as other soup ingredients I decided to use them and it also sped things along. I skipped the chicken broth and just added hot water as needed. The only thing I didn't have was fresh dill, so I added some dried dill in with the other sauteing spices and herbs with the leeks, and then I also added about 2 tablespoons of Pernod, an herby liqueur. I used creme fraiche rather than heavy cream, as I had that on hand. To serve, I garnished with some homemade croutons. Absolutely delicious and perfect for a cold dreary night.

  • jenburkholder on January 16, 2022

    Agree with what everyone else has said - delicious, if not quite a quick weeknight meal. Used a mix of oyster and cremini mushrooms, and crème fraîche for the cream. We also upped the caraway to 3/4 tsp and it still wasn’t exactly overpowering, so 1/4 def would not have been enough in my opinion.

  • allisonsemele on January 18, 2022

    This is a lovely soup with a great mix of textures. It does take a long time. If I make this again, I might brown the mushrooms in the oven so I can get them all done at once. I used half the called for cream and thought that was plenty. I used the full amount of caraway seed and didn’t notice it in the final soup.

  • CheesyKranskyLove on October 03, 2022

    Agree with previous poster that the amount of cream can be reduced as it doesn't do much. I used a mix of shiitake & regular button mushroom.

  • RThoma on February 02, 2023

    Delicious soup with deep flavor. I omitted caraway seeds, but otherwise followed the recipe closely and the end result was a great meal on a cold winter day. Will repeat!

  • leannerfiedoro on October 14, 2022

    I used coconut milk instead of cream and it came out brilliantly!

• Quinoa and chicken soup with French lentils and herbs

  • clkandel on November 03, 2022

    RIch, deep flavors. A hearty soup that would make a nice meal with some nice crusty bread on the side.

  • Xyz123 on January 29, 2022

    This was a nice soup with healthy grains on a cold winter day. Add a little Garlic Chile Crunch pg. 306 to each bowl for a flavor boost!

  • Lsblackburn1 on January 30, 2022

    Lovely deep flavors in this. I’m not sure if I loved the texture of quinoa in a soup… might have just preferred all lentils. Used dill and cilantro - good choices.

• Crispy quinoa beet cakes

  • clkandel on October 06, 2023

    Incredible! These are delicious and filling. Served in a pita with sriracha mayo and lettuce. Steamed the beet in the IP for 17 minutes, natural release.

  • seererthree on November 08, 2022

    DELICIOUS!

• Italian salad dressing

  • clkandel on August 09, 2024

    A little different than the typical Italian dressing. Very nice, mellow flavor. I did use less of the ground fennel because it was just too much for our personal taste.

• Wild rice with chicken, broccoli, bok choy, and garlic-chile crunch

  • clkandel on March 16, 2022

    Delicious and flavorful. I thought this was a little salty, so next time I will use less soy sauce (I already use low sodium). I'd like the broccoli a little crisper so I'll add that closer to when the rice will be done. I didn't have bok choy on hand, so I added some spinach, which worked fine.

  • metacritic on November 09, 2022

    Really good. I added extra liquid, knowing wild rice's propensity to absorb liquid and the very slow rate at which it becomes tender and blooms. I likely should have stuck to the recipe. That said, it was flavorsome, replete with veggies and chicken. The rice was more background than the foreground of the dish, which wasn't what I was expecting, but it likely yielded a more balanced dish than what I had in my mind's eye. That is, I thought the main ingredient would be rice. Instead, the chicken and veggies made up the greater part of the dish. I used chili oil from Fuschia Dunlop, which worked really well, and added a glug of olive oil. Everyone loved it.

• Butternut squash stuffed with hazelnuts, Fontina, and Italian sausage

  • rmardel on January 21, 2022

    This was okay. Oddly, for a recipe using such fabulous ingredients as wild rice, butternut squash, good Italian sausage, fontina, the end result was definitely less than the sum of the parts. Although we ate it all, and the leftovers will be finished as well, it will not be made again. Perhaps with brown rice, but I found it a waste of delicious and expensive wild rice. I would have much preferred a bowl of the wild rice with a quick sauce of the sausage and squash, with the fried sage leaves, on top. The popped rice was interesting enough that I will try it with regular rice, but once again I found it a waste of good wild rice (which I adore).

  • pattyatbryce on March 16, 2022

    Husband loved. I thought it was good. I tried to make the puffed rice and failed. I would love to try again.

  • Lsblackburn1 on December 08, 2021

    This was good but not amazing for me. I didn’t do the puffed rice and I probably should have to add more texture.

• Freso orange and garlic confit vinaigrette

  • rmardel on December 16, 2022

    This is lovely if the garlic is not bitter. One must be careful and pay attention to the garlic confit recipe as written; it is difficult to get the heat low enough on my stove for a very small quantity of garlic. The recipe also works very well using the caramelized garlic from page 201 of Yotam Ottolenghi's book Plenty More.

  • babyfork on February 14, 2024

    If this turns out bitter, you screwed up the garlic confit. I adjusted the amount of oil, vinegar, salt, and honey slightly as my Cara Cara orange only produced about 1/3 cup of juice, not the full 1/2 cup called for. Otherwise, I followed the recipe and it turned out just as the author said it should - "fruity, lightly garlicky, and not too sharp." A lovely dressing. Next time I might cheat on making the garlic confit though and see how it turns out subbing storebought Christopher Ranch roasted garlic in olive oil.

  • Lepa on April 25, 2022

    This was too bitter for me (and I like bitter, just not in salad dressing). I felt it lacked a brightness I prefer in salad dressings.

  • metacritic on February 09, 2022

    This is more subtle than one might expect based on the ingredients, which include loads of garlic confit, but it is also a very good dressing with gentle notes that pull together a dish. It is creamy, garlic, and has a hint of sweetness -- all in good balance with one another.

• Garlic confit

  • rmardel on December 16, 2022

    It is difficult, on my stove at least, to do this slowly without browning the garlic in such a small quantity. larger quantities work better. I have also found it helps to parboil the garlic cloves first for two to three minutes, drain and dry, then proceed with the poaching in oil. This may not be necessary with high-quality or fresher garlic, but I don't know how to predict if the garlic in my market will be bitter or not until after I have started.

  • babyfork on February 14, 2024

    I agree with the previous reviewer that for such a small amount it is very difficult to do this on the stovetop. Even with my gas turned to the lowest setting it quickly began boiling and cooking too fast. Luckily I caught it before it had gone too far. I tried putting the little saucepan in my toaster oven on the bake setting...had to fiddle a bit to find a good temp, and settled on 200 degrees Fahrenheit. Keep an eye on it or you risk overcooking and making the garlic bitter. I managed to get it right, but not sure this was worth the trouble. I think if I made this again for the orange dressing I'd just roast the whole head of garlic which is easy. The flavor would be a bit richer, but I think still good in the dressing.

• Mushroom farrotto

  • stockholm28 on December 07, 2023

    This was delicious; it is very rich. In future, I’d use low sodium broth if I didn’t have homemade. I used WF 365 Vegetable broth and felt the dish had more salt than I prefer one the liquid was reduced. This is a variation of ” Farrotto, in the style of cacio e pepe.”

• Fall stir-fry

  • VineTomato on December 12, 2021

    I brought all the ingredients with the intention of eating each day for lunch for 4-5 days - stir frying it fresh each day. Disclaimer that I used vegan bacon which I know is not a perfect substitute for flavour or fat. The first day I loved it, the second day a little less and by the end I was over it. The green sauce was nice addition. I might be up for making this again next fall, we will see.

• Fall grain bowl

  • VineTomato on November 19, 2022

    I meal prepped this for a week of lunches but really didn't enjoy it and in the end only ate half of what I prepared. I can't really describe what I didn't like about it - individually all the elements are good but they don't come together well.

• Cashew dressing

  • VineTomato on November 19, 2022

    Prepared this to go with the autumn grain bowl. It's okay but not good enough to make again.

• Meat loaf with barley and mushrooms

  • julesamomof2 on April 26, 2022

    This was...not great. Perhaps in my effort to only make one meat loaf (the recipe makes 2) I didn't divide the ingredients properly, but this was heavy on the panko and tomato paste, and light on the mushrooms. The end result was pretty dry. Definitely better recipes out there for such a ubiquitious dish.

• Spiced beef and bulgur hand pies

  • sarahawker on April 14, 2022

    Not difficult at all. Well received by whole family but it does take time. I used a tortilla press to roll out the pastry and it went quite a bit faster than the rolling pin. Would make again.

  • patioweather on January 16, 2022

    Despite being more bulgur by volume, the flavor of the beef is still predominant, making this a healthier alternative to the empanadas that my boyfriend loves. I froze all of the hand pies immediately after we made them. For lunch, I put them from frozen into a pre-heated air fryer. I sprayed them with oil and did roast at 375 for 7 minutes, then air fry for 4 minutes. Cutting the air vents into the frozen dough was difficult so in the future I would cut them BEFORE freezing.

  • Lsblackburn1 on May 30, 2022

    Delicious for a picnic lunch. Bit time consuming but worth the effort to make the day before and then bake in the morning.

  • cbk15 on August 16, 2023

    Made this with a faux beef and millet instead of bulgar and it was still super tasty especially if served with a spicy sauce. I froze most of the un baked ones as noted into the recipe for an easy lunch.

• Turmeric mayo

  • Lepa on January 16, 2022

    We ate this with the farro salami salad, which we didn't love, but this mayo is really good. My kids especially loved it with broccoli.

  • luluinphilly on April 30, 2022

    This was an unexpected winner sauce. Nicely flavored and good to have around to spruce up sandwiches. Like the other sauce/condiment recipes, there was a large amount of salt in the recipe, so I scaled it back to taste.

• Overnight oat parfaits

  • Lepa on March 28, 2022

    I have been wanting to try overnight oat and I trust McFadden so tried this version first. I was pleasantly surprised and am excited to explore different flavor combinations. I had these with dried bananas and added maple syrup and a few spoonfuls of [NYT/genius recipe] granola to it. I loved the texture and flavors together. My husband was not a fan but I think the chewy banana was his main complaint. I'll encourage him to try other combinations to see if he likes it more.

  • metacritic on December 14, 2021

    These are grin-inducingly great. I made the base recipe + cocoa powder w/ coconut water with a bit of coconut cream for the liquid. I'm not sure that this added much and will likely use milk or nut milks next time. I added figs and banana for the dried component during the overnight soak. Then topped with cherry jam, labne, and sesame seeds and pecans. Cannot wait to eat these more regularly with different components. I have since made these with tahini and pecans. As well as milk, passion fruit butter, and berries. Tomorrow it will be passion fruit, dragon fruit, and mangoes. All attempts have been superb and make the dish varied and interesting from day to day.

  • breakthroughc on March 09, 2024

    I made a half recipe about 6 weeks ago and wasn’t sure what I thought. The verdict - they are a chore to eat and just not very good. I used the cocoa powder and they would be even more blah without it. They are better with a sprinkle of salt before mixing. They need jam, maple syrup or something sweet as the mix contains no sweetener. Love the granola recipe, but this one I won’t make again.

• Roasted butternut squash maple millet bread

  • Lepa on November 28, 2021

    I am afraid this wasn't as good as it sounded. The cake didn't have enough spice/flavor and was a bit stodgy with overly sweet streusel that didn't rescue it. The crunch from the millet was nice but overall we weren't crazy about this, especially given the amount of time/prep involved in making it.

• Onion and pancetta pizza

  • grindabod on January 23, 2023

    The dough for this recipe was incredibly easy and stress-free to make (especially with a stand mixer) - I agree that working with a sheet pan for homemade pizza yields much better results than trying to be a Napolitan pizzaiolo without the right oven. Loved the winter toppings; my slight adaptations: added some sauerkraut (worked great with the onion and pancetta) and added the fresh mozzarella when the pizza came out of the oven.

• Muesli with buckwheat, dried fruit, coconut, and turmeric

  • metacritic on January 13, 2022

    I chased down the myriad ingredients - going to four stores in the end, I think! - and assembled them in my largest bowl. Compared with the overnight oats, a different winning recipe in this book, this recipe calls for many more parts. I was a bit unsure of how this would work - crushed banana chips alongside toasted buckwheat groats, with lots of diced dried fruits and coconut oil seemed a leap of faith. I managed to burn the turmeric, date and maple sugar mix through inattention a too high a heat, but added it anyway, which might have been a mistake but the flavors are good and I don't taste any charred or unwanted notes. In any event, I first tried this dish with cold milk, as if it were a granola. It was good but the buckwheat groats and other elements seemed pretty hard, more than I'd like. I then tried eating it as an overnight oats dish and this time it proved absolutely fantastic. I will try cooking it like oatmeal. I suspect that will work well, too.

  • metacritic on March 27, 2022

    Made this a second time, roasting the buckwheat groats an extra five minutes so that they were crisp but not excessively firm and this time avoided burning the tumeric-coconut oil mix. Terrific as cereal or an overnight bowl.

  • leannerfiedoro on April 04, 2023

    This is ridiculously delicious. I did make a couple mistakes when I made this. I added black sesame seeds after adding the white sesame seeds (doubled the sesame called for). It was a good mistake that I don't feel negated the deliciousness of the recipe. I also added the brown sugar straight to the mix instead of melting it down. For me the sugar content felt a bit high even though I didn't make it into a syrup - I would recommend reducing the sugar by a quarter if you normally avoid sweets and don't have the palate for it. When I used this for overnight oats it was delicious AND I recommend adding a tablespoon of hemp hearts to it to add a bit more crunch. I typically just throw oat milk over it and go and I've been eating it for a month straight and feel like this is something I can see eating daily for the foreseeable future.

• Super grain and veggie burgers

  • metacritic on February 18, 2022

    Good, though I will make the Superiority burger recipe over this one more often than not. I found this was prone to breaking and had good flavor but felt familiar, like many veggie burgers to my palate. I should add that my spouse loved this burger and think it equal to the other I mention in this review. I do like the fact that this recipe makes a significant quantifty of burgers. This book doesn't skimp on yield, which I really appreciate given the labor of the recipes.

  • breakthroughc on April 03, 2023

    This is hands down the tastiest veggie burger I’ve eaten. However, they did crumble and didn’t stay together. I did sub corn starch for the potato starch. Maybe an egg? If anyone has discovered the key to getting them to stick together I would love to hear it.

  • niconice on February 13, 2022

    Amazing - took a while to make (4 hrs from start to finish), but I doubled the recipe and got 25 patties out of it. We couldn't eat more after two burgers, so it's going to last for a while, which justified the time spent. IMO, the taste is better and more interesting than any beef patty. Can't wait until tomorrow when we're having this again.

• Crispy brown rice with deeply roasted broccoli, carrots, and turnips

  • metacritic on February 10, 2022

    A significant amount of labor for a weeknight due to the need to first soak, then cook, then fry brown rice. Utterly delicious and satisfying results that are filling and feel quite substantial. This made for a full meal, leaving this carnivore utterly sated.

  • purrviciouz on December 26, 2021

    I very much enjoyed this. While the crisping of the rice was not necessary, it added a nice toothy quality that added to the substantial feeling of the dish. I have leftover orange vinaigrette that will be used on some other roast vegetables and rice later in the week.

• Whole wheat English muffins

  • hashi on March 22, 2022

    Delicious, sour flavor from the buttermilk. Nooks and crannies abound! Next time, turn the heat down on the stove to get a crisper, but not burnt, outside.

• Roasted delicata squash with wheat berries and romesco sauce

  • Dcampos on November 27, 2021

    Full of flavor! Used Farro instead of the wheat berry.

• Farro con pollo

  • bwhip on March 16, 2022

    Tasty dish, pretty easy for a weeknight. I thought the proportion of farro to chicken could have been higher. Next time I think I’ll increase the farro components by about half again as much.

  • Lsblackburn1 on February 23, 2022

    Not mind-blowing, but a tasty, solid recipe that is easy to put together. Mine was a bit soupy, but served with bread for mopping that up - best part!

• Cilantro-raisin vinaigrette

  • patioweather on May 27, 2024

    I really liked this. It will go into the dressing rotation.

• Crispy brown rice with cherry tomatoes and summer squash

  • patioweather on May 30, 2024

    Getting the rice correct took a lot of skill and I don’t know if I have it in me to make again. The cilantro raisin vinaigrette was delicious though.

• Fall pilaf

  • patioweather on January 16, 2022

    With pre-cut squash from the grocery store, this was very easy. I had a brown rice/wild rice mix, and there's no world in which either of those is going to cook in 20 or 40 minutes (per the respective instructions for brown and wild rice.) I put it in for about 50 and it was still a bit crunchy. Since this is more of a set of suggestions than a full recipe, I suggest using your judgement on when the grains are done.

  • et12 on September 21, 2024

    We really liked this dish. Cooked it as suggested with the spicy creamy green sauce. Had a mixture of basmati and wild rice and it cooked perfectly in forty minutes. I was a bit confused by the instructions as to when to add in the squash, but it all turned out fine. The sauce is an excellent addition.

• Spiced brown rice with chickpeas

  • et12 on May 01, 2023

    This is the first recipe I make from this book. Good flavours but far too salty! I suspect an error in the recipe where 1tbs of salt should have been 1tsp. I added yogurt and cranberries and served with iceberg lettuce salad to help counter the saltiness.

• Garlic-chile crunch

  • Xyz123 on January 29, 2022

    This will be a staple on the dinner table!

• Seafood chowder with freekeh, potatoes, and corn

  • Lsblackburn1 on February 26, 2023

    Very delicious chowder. I used razor clams and smoked salmon. Had to substitute farro for freekeh because my store didn’t have it.

  • homecookmichelle on September 20, 2023

    used extra smoked salmon and no scallops with monkfish. no freekah, but extra potatoes. good, not great. I think I was looking for something more smoked salmon heavy.

• Romesco sauce

  • Lsblackburn1 on July 06, 2024

    This was delicious spread on toasted bread and topped with manchego and roasted vegetables- my favorite summer meal. I only used about 1 1/2 cup of almonds - didn’t seem like the additional one were necessary.

• Sheet pan pizza dough

  • Ehcoggin on March 15, 2022

    This is insanely salty. Could not even enjoy!

• Peanut brittle

  • christineakiyoshi on December 18, 2021

    I made a double batch using Miyoko’s vegan butter. Came out very well! Delicious flavor, hard crack.

• Tabbouleh for every season

  • breakthroughc on January 25, 2024

    This was really blah and boring. 4 small servings were eaten when it was served at dinner and several days after sitting in the fridge it is going in the compost bin as no one will eat it.

  • Ganga108 on September 18, 2022

    Nice, but not my favourite tabbouleh recipe - I feel it needs onions and tomatoes. Try the recipe in Jerusalem, by Ottolenghi and Tamimi.

• Chocolate rye brownies with cashew swirl

  • dea080020 on July 31, 2023

    Delicious and rich <3

• Wild rice salad with roasted beets, cucumbers, and dill

  • jenburkholder on July 21, 2022

    Tasty, but not more than the sum of its parts. We roasted the beets whole (prefer the texture) but otherwise made pretty much according to recipe.

• Quinoa and watermelon salad with pistachios and spicy pickled peppers

  • danlaik on May 28, 2023

    Pretty good, but I couldn’t quite get the lime and pepper juice flavors to shine through despite adding more. Maybe because I used pepperoncini instead of the sub recipe for peppers? Not at all a bad way to eat quinoa and watermelon though.

  • RThoma on January 12, 2023

    Great recipe, very refreshing.

• Caper-raisin kale sauce

  • sayeater on March 17, 2024

    Tons of flavor. I made this to use up a bunch of extra kale I had. Can't wait to try it out on different foods. No need to add any salt to cooking water or recipe, capers and balsamic bring enough flavor. Such a great combo of salty/sweet.

• The "Damrosch" buckwheat crust

  • foolstwist on May 06, 2024

    This crust is a delicious revelation. I made it exactly as instructed with the salted honey pie recipe next to it and it turned out perfectly!

• Toasted brown rice horchata

  • Bessp on September 04, 2024

    The straining was a bit of a faff, but absolutely worth it. Next time I'll soak the almonds and rice overnight to expedite blending. It has a rich, delicious, toasty flavor, probably my favorite horchata that I've had. Next time I'll also probably reduce the syrup a tiny bit, the smoky maple flavor overwhelms the roasty cinnamon/almond/rice flavor a bit more than I'd like.

• Quinoa-coconut power cookies

  • nutrica6 on September 23, 2024

    I used macadamia nuts, hazelnuts, and pecans with dried cherries, which was a good combination. The coconut butter was a new ingredient for me and I love it. It reminds me of peanut butter but better somehow. I took it a little too seriously when the recipe said the cookies wouldn’t spread and scooped room temperature dough onto a hot cookie sheet. They spread a lot…would definitely chill the dough next time and not flatten them out.

• Millet morning porridge with coconut milk and quick mango "jam"

  • eyeGillian on December 11, 2023

    This is a delicious and filling breakfast - not too time-consuming to prepare. The jammy mango really makes it!