• DKennedy on February 25, 2023

  This was our supper club selection for February 2023. Menu: Summer Squash p. 108, Melon with Crispy Ham p. 114, Seeded Breadsticks p. 66, Rib Roast p. 218, Carmelized Leeks p. 140 and for dessert, Crispy Chocolate Cake p. 288.

• Indio32 on October 20, 2019

  Did the 'Ferro with Toasted Fennel, Lemon & Basil' on page 164. Really enjoyed it.

Notes about Recipes in this book

• Labne with sizzled scallions and chile (almost ranch)

  • Lepa on December 22, 2019

    This recipe is brilliant. It is quick and easy to make and absolutely delicious. I didn't have labne so I used whole milk Greek yogurt. We ate it with wasa crackers, which was my favorite combination, and cucumbers, peppers and carrots.

  • Jviney on January 01, 2020

    Made for a New Year’s Eve appetizer. I’m not sure I loved it but received several compliments, and a friend said it got better through the evening. My olive oil never acquired the “fiery red” color the red pepper flakes were supposed to impart...I was kind of looking forward to it...

  • averythingcooks on January 04, 2020

    I made a smaller portion of this for us tonight as a "test batch". I used 1/3 cup Greek yogurt and 1/3 cup sour cream but made 1/2 of the chili oil mixture. However, as soap tasters I did not use use cilantro (but used more green onions, chives, parsley and some minced garlic with the dried chili flakes). Yes, we really liked it with Canadian Living's version of crispy breadsticks!

  • KarinaFrancis on April 13, 2020

    Quick, easy and perfect to throw together at short notice because I generally have all the ingredients on hand. I did have a bit of time so I made labne, but you could get away with plain Greek yogurt. Will make again!

  • BeckyLeJ on April 30, 2020

    This dip is so good! And I love that she includes options for the base!

  • Lsblackburn1 on February 08, 2021

    Loved this! I used yogurt and I was skeptical that it would live up to its hype, but it did! Even my son admitted it made a tasty dip for his tater tots.

  • ginger2212 on October 24, 2021

    Love this!! Definitely best with Labneh but it can be hard to find.

  • Apollonia on April 24, 2022

    I've made this a couple times and always enjoyed (I always have the ingredients) but never been wildly blown away. I made it recently for a dinner party for which I fried a number of onions, and using that oil instead of the olive oil brought it to a new level.

  • bernalgirl on February 21, 2024

    If you are going to make one thing for a cocktail party or gathering, make this. It is ridiculously simple and so delicious. Taking a tip from Dining In, I’ve been adding preserved lemon to the labne.

  • rachel_ywqstg on February 16, 2026

    Very quick, easy, and a yummy, tangy pairing with bread, or as a side sauce with grilled or roasted meat and veggies. Easy instructions for making a quick scallion oil, but any chili oil can be substituted.

  • melisa_dj1mya on March 07, 2026

    My absolute go-to dip for a party. It’s quick, easy and always gets compliments

  • katylynnf on March 15, 2026

    SO good. Loved by all. Can be a bit spicy, so cut down on the chili flakes if you're sensitive to spice.

  • rachael_18bc7s on April 11, 2026

    All timer. Put sriracha in the chile oil if it isn’t turning red

  • krista_72bovc on May 29, 2026

    A real crowd pleaser! Have made multiple times with labne or Greek yogurt and it’s always a hit.

• Garlicky beet dip with walnuts

  • Lsblackburn1 on December 02, 2019

    Easy to make and very delicious! I was thinking it’d be hard to match Ottolenghi’s beet spread, but this was equally yummy.

  • BeckyLeJ on April 30, 2020

    I love beets and this made for a tangy and tasty dip!

  • mdagl on February 04, 2024

    I thought I hated beets before making this. Turns out, I don’t! This was so good!! Used almonds, red wine vinegar, and sour cream.

• Creamy sesame turmeric dip

  • Lepa on November 09, 2019

    I made this with ricotta (an option in the recipe) and it was watery and flavorless. I am guessing it would be totally different - and better - with cream cheese as they don't seem similar in texture or flavor at all. I may try it again with cream cheese but I'm not sure.

  • Ehcoggin on November 12, 2019

    I made this with a combo of greek yogurt and sour cream and it was still so rich even without the cream cheese. It initially was the underdog of dips in this book but now it is my front runner!

  • Astrid5555 on February 22, 2020

    Made with cream cheese as written. A delicious surprise, used as a dip for home-made focaccia bread.

  • mlbatt on February 27, 2020

    Made with labne, thought I'd burned the turmeric, but it was fine. Make sure to add plenty of salt. The flavor improved after sitting out for a while. Great with celery and Ak-Mak crackers.

  • AndieEats on April 28, 2021

    Made with ricotta and Greek yogurt. The texture was nicer (firmer) after being in the fridge overnight. Definitely second the reminder to thoroughly salt it. Adjusted the topping with more sesame seeds, turmeric, some ancho chile, and a pinch of red pepper flakes. I’d consider adding a little spice to the dip the next time in the food processor too.

  • bernalgirl on July 22, 2021

    I made this for a weekend gathering, subbing labne for sour cream and using both black and white sesame seeds. I think with the labne it needs a bit more tahini and other flavors — and more salt as noted. But it was great with pita chips, and a beautiful and easy addition to pre-dinner apps. I tried the leftovers under an olive oil poached egg, which was nice, but it was absolutely delicious served cold under roasted tomatoes and fennel with beets — thank you Ottolenghi for the inspiration. I was sad when I ran out and had to find something else for breakfast. Will definitely make this again.

  • RightHemisphere on August 11, 2021

    Made the ricotta version, but I would like to try it with whipped cream cheese too. Lovely, flavorful, and made a great addition to our snack spread on two occasions. Loved it with the Ak-Mak crackers, and thought it was especially good with roasted beets. Lesson learned: maybe skip the light-colored linens with this drippy turmeric dip when hosting guests. Ha.

  • michalow on December 14, 2025

    I thought this was just okay, but it was pretty popular at the party I took it to. I would consider taking it to another potluck, because people liked it and it is so easy.

  • abbycox on January 25, 2026

    Did it with whipped cream cheese. Was underwhelmed given the way Roman hypes it as her go-to, but it was easy to make and people liked it

  • katylynnf on March 15, 2026

    Delicious! I preferred this with crackers over vegetables. Used the Milton GF crackers and it was great!

  • Pandan on May 05, 2026

    This was great! Mine was justa little bit more liquid because I used regular Germancream cheese which isn’t as solid as the American one. Served this on Easter. So easy and definitely would make again!

• Spicy marinated anchovies with potato chips

  • khopkins1012 on May 05, 2020

    I ate this at one of Alison Roman’s book tour stops. It was savory, succulent and surprised me in a good way. If I hadn’t been served this, I would’ve never found this sophisticated chip dip.

• A very fine spritz

  • anya_sf on January 17, 2020

    I used Suze, cheap TJ's sparkling rose, and sparkling mineral water with an orange slice. The orange slice actually boosted the flavor more than expected. It was very fine and very easy to make.

  • averythingcooks on June 19, 2022

    I used Aperol and I always have the small (200 mL) bottles of dry Henkel Piccolo on hand as I do love my bubbles! Garnished with frozen slices of both lemon & orange, this was a lovely drink to sip away at during a summer get together on the deck. With a bottle of Aperol now on the bar, I'll be making it all summer :)

  • CheesyKranskyLove on October 03, 2022

    My go-to summer drink

  • Daylabraithwaite on August 12, 2025

    Love this with Campari too! Or a dash of orange bitters!

• Any excuse to make shrimp cocktail

  • abrownb1 on December 26, 2019

    Only made the cocktail sauce but it was easy and delicious. Simple to make with ingredients in the house and the harissa is a nice little spin that makes it a little more special but doesn't stray far from the classic

  • BeckyLeJ on April 30, 2020

    I too enjoy any excuse for a shrimp cocktail! The sauce was divine, definitely going into heavy rotation at my house!

  • CheesyKranskyLove on October 03, 2022

    Beware that the recipes makes way more cocktail sauce than needed. I used yuzu kosho and it was very nice (but so much sauce! SO MUCH).

• Lemony aioli

  • Baxter850 on January 08, 2022

    Super easy and super tasty. Just okay as shrimp dipping sauce. Mixed with red remoulade for a killer dipping sauce.

• Smashed eggs and fancy fish on crackers

  • BeckyLeJ on April 30, 2020

    This was so easy and super good! She suggests it as a snack, but it’s perfect for brunch too!

  • pattyatbryce on March 09, 2024

    More of a suggestion than a recipe, but well worth making. I used toast as the base and it was perfect.

• Trout roe on buttered toast with lemony herbs

  • BeckyLeJ on April 30, 2020

    I made one of her suggested variations - using smoked salmon in place of the roe. Amazingly I had some on hand and I loved the combo with the herbs and lemon!

• Spicy tomato-marinated feta

  • abrownb1 on November 08, 2019

    Easy to make and tastes better the longer it marinates. I found myself sneaking bits for breakfast the whole week long! I used more juicy tomatoes so never really got a thick sauce but was still very good.

  • KarinaFrancis on December 28, 2019

    For 15 mins work this is makes impressive addition to a mezze platter or casual aperitivo spread I’ll be making this again over the summer. Update: I've made this 3 times in 3 weeks, and planning my next batch

  • Astrid5555 on February 29, 2020

    Made as part of an aperitivo spread, perfect effort to outcome ratio!

  • BeckyLeJ on April 30, 2020

    I love feta and this is an excellent way to jazz it up. It went great on some toasted rye bread I had on hand.

  • abbycox on January 25, 2026

    Tasty!

  • elizabeth_lf73mu on February 16, 2026

    Always have a jar of this sauce in my fridge. I spread it on toast and mix it with eggs or toss it with steamed veggies. It’s amazing.

  • Pandan on May 05, 2026

    Pretty good, served this together with some other little dishes from this book with great success.

• Crispy haloumi with honey and pistachio

  • BeckyLeJ on April 30, 2020

    I’m a big fan of anything haloumi! I was impatient, probably could have let the cheese go a little longer, but this was still great!

  • Jviney on February 06, 2021

    Super quick and easy, and a fun surprise for guests. Loved this one. Maybe next time, rather than slicing the cheese, I would cube it to make it a little easier to eat with toothpicks...

  • simone_lu3llo on March 21, 2026

    A simple, delicious snack!

• Your very own marinated artichoke hearts

  • Laurag29 on March 05, 2021

    Fantastic technique. Super flavor in 30 minutes. Use nice hearts, cut those chewy leaves off. Add a sliced red chili for heat.

  • abrownb1 on June 27, 2025

    Super easy tastes and tastes delicious within 20 minutes of marinating (although even better overnight). A big hit at a party with the marinated goat cheese on the next page. Make the full amount, you'll need it!

• Creamy goat cheese with lemony za'atar

  • Lepa on November 09, 2019

    If you really like lemon (I do!) this is a nice dip. Beware, it makes a lot!

  • scritchley on January 28, 2020

    Really good! We ate it with ak-mak crackers for some extra sesame.

  • snackbaby on July 11, 2023

    really tasty, lovely combination of flavors. I did not use the entire lemon, just the zest and flesh, but skipped the rind. made for a potluck, was a hit.

  • abrownb1 on June 27, 2025

    Delicious paired with the marinated artichokes on the previous page. I didn't quite have enough fresh thyme so I crumbled in some dried hyssop thyme, which is the type usually used in za'atar so it worked perfectly. Make sure to chop the lemon as fine as possible - it really melts in and adds a well rounded flavor.

  • bernalgirl on December 04, 2025

    This is an easy and delicious addition to a cheese plate. I used preserved lemons and loved the interplay with the thyme. Great on crackers, baguette slices, or a sandwich.

  • Sdub1010 on May 18, 2026

    Bold flavours - we enjoyed this. It gets better the longer it sits. I did remove most of the pith from my lemon as it was quite thick. Great with crusty sourdough.

• Celery and fennel with walnuts and blue cheese

  • jenmacgregor18 on November 08, 2019

    When I attempted this, my intense blue cheese overwhelmed everything else. I like the crunch of it. I think I'd enjoy it more with a milder blue cheese,

  • mllamas on November 10, 2019

    I subbed feta for the blue cheese and thought it worked great.

  • Barb_N on January 13, 2020

    Always in search of crunchy veg in winter, this has the right balance of salty, sour, bitter and cool. I cut back on the blue cheese and wish I had upped the shallot (half of a small but in the photo it looked larger than mine). A great back pocket recipe.

  • Skamper on March 15, 2020

    We both liked this. A half batch was more than enough for 2. Taking a tip from another reviewer I subbed feta for the blue cheese, since I had some on hand and it seemed a better match for the Milk Street Moroccan chicken.

  • lauren_9zpa8d on February 17, 2026

    Really liked this, especially with the braised short ribs.

• Tangy roasted mushrooms

  • Lepa on November 09, 2019

    I liked this. It's good on crackers with some goat cheese or labne.

  • BeckyLeJ on April 30, 2020

    I made these to go with the marinated feta as snacketizers one evening. I loved the flavor but wish I’d eaten the mushrooms closer to when they came out of the oven. They lost some of their crispy texture marinating.

  • RightHemisphere on August 11, 2021

    So delicious! Love having these on hand for cheeseboards, snack spreads, and for those days when your salad or dish needs a little something special. I prefer using a mix of smaller mushrooms for visuals, but have also used oyster mushrooms.

• Overnight focaccia, tonight

  • Lepa on November 09, 2019

    This turned out very badly. I don't know why. It was hard and flavorless. We ate a bit and threw most of it away.

  • averythingcooks on January 02, 2020

    I was certainly not as excited by the outcome as I expected to be. I did cut the recipe in half (easy based on quantities and it fit perfectly in my small PChef stoneware bar pan). I expected a "chewier" result but it really is "breadier" (if that makes sense). I also think the dough itself needed more salt and the top even more oil than I used - which seemed to be a lot at the time!

  • snackbaby on July 11, 2023

    was very excited when I put this in the oven, a little less excited when it came out as it looked rather dry. however, I was very pleasantly surprised by it when I started eating it; very crunchy and soft inside. I was especially impressed by the bottom, which was very crunchy but also a little greasy. I think the top perhaps could use more olive oil; the instructions regarding this are rather vague in the recipe. I also agree it could perhaps use a bit more salt. in short, not a perfect recipe, but also not a fussy one, and I'll be making this one again with some adjustments!

  • Lnbrittain on February 20, 2022

    Used this for the Pizza Night recipe. It was easy to make but made a fluffy pizza dough instead of a regular one. I like focaccia that has developed its flavor longer, like overnight in the fridge. This didn’t have a lot of flavor. Loved the creativity in the pizza night instructions, though.

• Chicories with preserved lemon, yogurt, and mint

  • Lepa on November 09, 2019

    This hit all my favorite flavors: radicchio, preserved lemon and yogurt. The result was a sparkly, delicious salad.

  • VineTomato on May 31, 2020

    I really enjoyed this strange salad, served alongside Alison's cauliflower cheese

  • stephanie_frj4st on April 20, 2026

    This was just too bitter for my liking. Used radicchio so maybe that was my problem. I also don’t love preserved lemon so again, that might be my problem.

• Little gems with garlicky lemon and pistachio

  • leighwhit25 on November 19, 2019

    Wow, great salad. Used preserved lemon bc my lemons went hard.

  • anya_sf on December 03, 2019

    I was skeptical about using a whole, chopped lemon, but the flavor combination was very good. I used Meyer lemon, which is less sharp. The only quibble we had with this salad was that, since the various dressing components are drizzled on top of lettuce wedges, bites without much dressing are bland. Next time I might try chopping the lettuce and tossing everything together, possibly using less dressing.

  • pattyatbryce on December 09, 2019

    Really easy little side-salad. It could go with just about anything.

  • abbycox on February 06, 2026

    Used Romaine and pre-roasted pistachios. Tasty and pretty!

  • apw2020 on January 16, 2025

    Wish I could make this everyday for lunch.

  • ozfoodie on September 23, 2024

    Absolutely loved this. I can't get little gems so used a small cos lettuce, quartered. I don't enjoy lemon pith so just grated the rind and chopped the lemon flesh, but otherwise made as per the recipe, and it was so full of flavour, with a delightful crunch from the chopped pistachios. I totally understood why Alison Roman said in the headnote that this is the salad of her dreams.

  • ChefBeccs on May 14, 2020

    Surprising flavour and texture

  • ginger2212 on October 24, 2021

    Very refreshing and delicious! I use a Meyer lemon because I find it to be a little more gentle. Definitely wait until the end for the garlic and lemon bc it does get bitter.

  • Noknifeskills on May 19, 2026

    Super acidic in a great way! I actually found some little gems and they stood up well to the vibrant dressing. The recipe made extra dressing. Turns out it’s fab on chicken too.

  • jghidinelli on March 02, 2026

    I’ve been making this recipe for years and it’s one of my faves. So simple and yet full of flavor. I use pre-roasted pistachios and sub in romaine when I can’t find little gems. Delicious!

• Vinegared apples with persimmon and white cheddar

  • Lucylew on November 22, 2019

    I added arugula to make a salad. This was absolutely divine! I loved the combination of the sweet and tangy apples and persimmon (my new favorite salad fruit!) with the spicy horseradish and the rich and creamy cheddar. I used Trader Joe's unexpected cheddar which was brilliant in this application.

  • lou_weez on April 25, 2020

    Amazing!!! Crunchy, sweet, tangy, creamy cheese...ooohhh so good.

  • bernalgirl on November 25, 2023

    I riffed on this recipe, using the mixture as the “frosting” on a basic little gem and radicchio greens base for Thanksgiving dinner. The vinegared fruit offered a refreshing palette cleanser with the meal, with the cheddar giving some needed heft.

  • Lsblackburn1 on December 14, 2020

    Excellent side dish for a very rich quiche. Loved the horseradish in this.

  • BeckyLeJ on April 30, 2020

    I made this with the Asian pears she recommended as an alternative to the persimmons. It was great! The horseradish provides just the right amount of tang but isn’t overwhelming my toddler even ate it!

  • jasonkc99 on April 06, 2026

    So good and so surprising

  • brandi_elvop8 on January 12, 2026

    I make this dish every year when persimmons are in season.

• Seeded breadsticks with Parmesan

  • averythingcooks on January 04, 2020

    I'm really sad to say this , but this didn't work at all for me. The lump of dough that resulted didn't rise AT ALL even after 2.5 hours. And yes, I had used the yeast a few days ago AND then later in a different recipe today. I have made lots of different yeast doughs for different end products over the years & am now suspicious of recipes that don't ask you to bloom the yeast first, don't give it some kind of sugar for food, that have you add the salt early and that have NO kneading step at all. I was leary but went ahead and ended up throwing out the remains of my sesame & poppy seeds in a hard lump of dough before trying a different recipe.

  • Foodo on July 05, 2020

    Outstanding as crackers!

  • DKennedy on February 25, 2023

    We made these for supper club 2/23. Amy was in charge of this recipe. Outstanding results.

  • ChefBeccs on May 24, 2020

    My attempt was a huge success. Although my dough did not increase in size by 50%, I went ahead anyway and it worked. I also could not manage to make them as thin as Alison recommended but they were still excellent. Perfect for drinks. Be aware though, it was a little time consuming. Well worth it though.

  • liz_rv8joj on February 16, 2026

    While pretty, these did not turn out well for me. They were mostly chewy vs crunchy. They didn’t rise well. I used them for a mortadella-wrapped breadstick app (Molly Baz) and they failed miserably - the moment you picked one up, it sagged over and eventually broke in half. And they took a lot of time.

• Vinegar-marinated butter beans

  • pattyatbryce on January 07, 2020

    These were a big surprise for me. I didn't expect to enjoy them as much as I did. Simple nibble to whip up.

  • Longtallfran on May 16, 2023

    I liked these at first but found they suddenly became a bit too vinegary for me after a while. Would make a smaller batch next time and maybe try white wine vinegar (used red this time). Will try again as they are inexpensive and easy to whip up.

  • ktmoss on June 02, 2026

    I make this recipe all the time, but I will usually cook dried beans unless I’m crunched for time and prefer them with a white wine vinegar.

  • Daylabraithwaite on January 08, 2026

    Delish & ez! Would try with dried beans vs canned next time!

• Celery salad with cilantro and sesame

  • khopkins1012 on January 09, 2020

    This bright and crunchy salad paired well with roast chicken and potatoes. The recipe was flexible enough to accommodate 2 handfuls of salad greens and thinly sliced, half moons of cucumbers.

  • Skamper on February 11, 2020

    This was a tasty accompaniment to sticky chili chicken (p. 196). A half batch was just enough for two servings. I used a bit more celery (3 stalks), a bit less jalapeno (a bit less than half), and a generous cup of cilantro, per personal taste.

  • Lepa on March 01, 2020

    I made this because I didn't want to leave the house and needed something green to serve with a rich dinner. I only had celery and some herbs and I remembered this salad but had low expectations. We ended up loving it! It is refreshing and tasty and has completely changed my mind about celery salads! Highly recommend!

  • ellwell on January 19, 2024

    Everyone liked this salad a lot and even asked for the recipe. I was underwhelmed, perhaps because I was disappointed by my pairing with lamb burgers and roasted squash. It would have been better with chicken or maybe something with Asian flavors.

  • ginger2212 on October 24, 2021

    I made this salad for my dad because he had leftover celery and it blew his mind LOL. Very delicious and refreshing! Especially if you're eating something more meat-y.

  • Xyz123 on October 24, 2021

    Absolutely delicious! I add a lot more celery to this because there’s enough juice to accommodate.

• Crushed peas with burrata and black olives

  • Jane on January 11, 2020

    This was a lovely appetizer and very quick to make. Just some thawed frozen peas in a lemony dressing with torn up burrata and olives, herbs and greens. So delicious. One annoying thing though is the book photo - no way those olives are whole and no way there is 3 cups of greens on that dish. I do wish stylists would follow recipes!

  • VineTomato on April 19, 2020

    Lovely salad. We couldn't get hold of burrata during lock down so we substituted yogurt with a sprinkling of feta and fried halloumi on top. Looking forward to making this again with the appropriate cheese. I used rocket, but I imagine mustard greens must make the salad a little extraordinary. Perhaps a note to myself to get some mustard greens in Tooting when we can next go venturing out for non-essentials.

  • Foodo on July 05, 2020

    Very nice! Refreshing! Had some snow peas so added those as well.

• Iceberg with pecorino, crushed olives, and pickled chile

  • stockholm28 on January 27, 2020

    Chock full of olives, this reminded me of a Greek salad. I liked this. It is pretty quick to put together and is a great side for pizza or pasta.

  • BeckyLeJ on April 30, 2020

    A perfect lunch salad! Agree that it’s very reminiscent of a Greek salad.

  • Apollonia on September 27, 2020

    Enjoyed this a great deal. Lovely summer salad and very easy.

  • Lu1950s on February 11, 2025

    We loved this. I used castelvetrano olives and jarred pepperoncini. I forgot to pick up pecorino cheese so I subbed Parmigiano reggiano. I’ll make this often.

  • bernalgirl on September 30, 2023

    Lovely salad with a host of flavors. I used oil-cured black olives, jarred pepperoncini left over from a Six Seasons recipe, and feta cheese. The dressing is absolutely lovely and I’d happily make this salad again.

  • Churchim808 on December 31, 2022

    Made this for dinner with my girlfriends. Everyone raved and it couldn’t have been simpler or more beautiful. The vinegar and honey really tamed the onion and jalapeños.

  • jenburkholder on October 06, 2023

    Definitely bastardized this recipe. Used romaine, Castelvetrano olives, marinated the onion far longer to make sure it wasn't TOO sharp. Realized my homegrown chile was SPICY and picked out much of it. Mixed all the toppings together in advance, and subbed feta instead of pecorino. Decided that the white wine vinegar wasn't quite pungent enough so added another splash of distilled vinegar. Discovered my son hates olives (he's so wrong!). It was delicious in all respects and a definite repeat.

  • jimandtammyfaye on July 02, 2022

    A loved recipe often repeated. Made as written, using Castelvetrano olives instead of black olives. The Castelvetrano don't have the sour brininess that some find off putting in Kalamata.

  • joyous on March 15, 2025

    I have made this many times. I often sub pickled red onions for the raw and dial back the vinegar a touch (though, honestly, I don't really measure with this recipe anymore... just follow the ingredients list). I've also used red fresno which adds some nice color. Great with anything rich and tomatoey -- pizza, pasta etc.

  • anya_sf on January 17, 2025

    I made a few substitutions - pickled pepperoncini for fresh chile, red onion for yellow, regular pimento-stuffed olives for Castelvetrano - but think those were still within the spirit of this salad, which reminded me of our local pizzeria's "house" salad. And this was delicious alongside pepperoni pizza.

• Smashed cucumbers with sizzled turmeric and garlic

  • Barb_N on February 04, 2020

    I did not taste the garlic oil and felt the turmeric added a bitter note. I prefer Fuchsia Dunlop’s recipe from Every Grain of Rice.

  • gabilovescheese on June 03, 2026

    Addictive and easy. Good to make when you want a cucumber salad that isn’t heavy handed with the vinegar.

  • snoozermoose on February 11, 2025

    I grew up with the more authentic Chinese version of this but found this to be an absolutely delicious spin on a classic. I accidentally used double the salt and vinegar but ended up loving it this way!

  • ginger2212 on October 24, 2021

    This is too good! Addictive. I ate almost half of the bowl before serving it :-/

  • Skamper on June 30, 2022

    We both liked this. I made a half batch. Served with the citrus salmon from the same book.

  • Lepa on October 09, 2023

    This is good and a great accompaniment to the salmon with soy scallions in the same book.

• Just-cooked cabbage with butter, anchovy, and lemon

  • Jane on January 03, 2020

    This was a good, quick side and could even make a lunch or light supper. I served it with leftover sausages, sliced and reheated in the same pan. There was lots of flavor from the caramelized cabbage, butter, anchovies and lemon.

  • jenmacgregor18 on November 08, 2019

    Since I'm usually cooking ahead to take meals to work--and this isn't a cook ahead cabbage dish--I used Deborah Madison's wilted cabbage salad recipe for the veg, which is great prepped ahead. But I used Alison's dressing of butter, anchovy & lemon from this recipe. It was really good. Not too strong on the anchovy. Pretty mellow in the butter, but a lot of flavor. Excellent option.

  • Skamper on March 28, 2020

    We both really liked this. I used regular green cabbage since that's what I had and can see how it'd be even tastier with a more delicate cabbage. Used half batches of everything else, subbing 1 tsp anchovy paste for the fillets.

  • BeckyLeJ on April 30, 2020

    Even Alison Roman won’t make me an anchovy fan. But I subbed capers and otherwise made the dish exactly to the recipe. A nice alternative to the standard cabbage recipes I’m used to.

  • anya_sf on February 02, 2021

    Using savoy cabbage, this turned out great, although not especially healthy with all that fat. The anchovies didn't melt into the butter (too hot), but rather fried - still good though. The cabbage got so dark it looked burnt and I worried it would be horrible, but it was delicious. Cabbage-hating son even liked it because "it didn't have the flavor or texture of cabbage".

• Roasted squash with yogurt and spiced, buttered pistachios

  • Jane on January 04, 2020

    This was delicious though quite sweet (at least with butternut squash) so be careful what you serve it with. The combination of caramelized squash, browned butter, spices and pistachios is almost dessert-like. The lemon yogurt cuts through that though. Will definitely make again and maybe try a less sweet squash next time.

  • westminstr on February 06, 2026

    I followed the recipe pretty closely using a red kuri/kabocha type squash. I took out the seeds but left the skin on. The flavors were really delicious, especially the buttery spiced pistachios! It was hard to access the yogurt sauce when spread across the bottom of the plate. Though it was very pretty, for future family meals I would serve the lemony yogurt on the side, for each person to add to their plate as desired, and I’d consider using a runnier yogurt.

  • Tweedles81 on November 16, 2019

    This was really delicious - the sweetness of the squash married perfectly with the acidic yogurt dip and the salty, buttery, crunchy, and spicy sauce. We used acorn squash and didn’t like the seeds so would remove them before cooking next time. Also, I doubled the recipe, using a squash that had been sitting on my counter for some time and then a brand new squash. The difference in taste was noticeable, so learn from me and use recently purchased squash!

  • Skamper on March 28, 2020

    I've made this twice now, once with delicata and once with acorn, both unpeeled and both delicious. With the delicata, I left the seeds in half and I didn't mind them but Mark did. Prefer the yogurt spooned over rather than spread under, and it requires less. Prefer regular consistency yogurt for this over Greek, and a quarter batch is enough for 2.

  • anya_sf on November 24, 2019

    I'd never cooked red kuri squash before, but now I have my go-to recipe. You could maybe skip the yogurt, although we did enjoy it mixed with the spiced butter, but definitely don't skip the browned butter pistachios. Delicious!

  • tarae1204 on January 16, 2020

    Overall this is delicious and "make again" worthy. I made this with a kabocha squash. Roman says you can peel the squash or leave unpeeled, remove seeds or leave in, as you prefer. So neither peeled nor de-seeded my squash, which felt sort of daring and exciting for a regular Tuesday night...but I lived to regret it. I found some of the bites with skin were good, others tough. Some of my pepitas achieved a wonderful crunch, others did not. Spiced brown butter with pistachios - very good but I had too much. Lemony yogurt - good, again I had too much, for my one kabocha squash. Know that you may have extra of these dressings.

  • pattyatbryce on March 06, 2022

    Fantastic. Served with cedar-planked salmon and it was a meal to remember. So easy and so much flavor on the plate. Definite make again.

• Frizzled chickpeas and onions with feta and oregano

  • Jane on January 06, 2020

    This is a good standby for me as I always have these ingredients (well maybe not fresh oregano but I think any herb would work). My chickpeas didn’t ever get as crispy as hers look in her photo but it still tasted good. I liked the combo of caramelized onions and chickpeas with the salty cheese and pops of fresh herb.

  • KarinaFrancis on January 17, 2020

    Like other reviewers I didn’t get my chickpeas to go very brown or crispy, but I don’t think that stopped me enjoying them! I actually used them as a topping to add excitement to a chicken salad and they were the best part of the dish. I’ll make this again for sure, and soon. Next time I’m thinking of trying her marinaded feta (from the same book) instead of plain as a topping.

  • anya_sf on November 24, 2019

    I initially sauteed the onion over medium-low heat so it wouldn't burn, then turned the heat to medium-high after adding the chickpeas. The chickpeas weren't exactly crispy, but did brown. We liked a generous amount of fresh oregano and doubled the feta. My family really enjoyed this.

  • lou_weez on March 16, 2020

    I'm in love with this dish - a little bit of heat, salty and sweet, creamy and crunchy. I think it's important to cook the chickpeas at a high heat to achieve the colour and crunch.

  • pattyatbryce on December 09, 2019

    Wonderful. Cook at a higher heat to get it browned/crispy. It ends up with almost a meaty taste and can stand alone for dinner with a salad.

  • Skamper on February 27, 2020

    I love a chickpea but this wasn't a favorite for us. The chickpeas never really got browned or crispy, despite drying on a dish towel for nearly an hour. The onions had a tendency to clump together. Decent flavor but I don't think I'll repeat.

  • Anneherzberg on November 13, 2019

    This was a bit of a fail for me, could chalk it up to “user error” perhaps. My chickpeas never got crispy, just got smushed and oily. The onions burned a bit as well. Not sure if I will attempt again.

  • ChelseaP on May 22, 2021

    My chickpeas also didn't end up super crispy but they did go nice and brown. Loved the combination of flavours together. Really delicious.

  • stephanie_frj4st on April 19, 2026

    Loved this!! Get yourself some real good feta and some patience. I saw other people say their chickpeas weren’t crispy… there isn’t a time listed in the cookbook but I would say it took mine 15-20 mins but they were crispy and perfect!!! Even my dad who called this dish “bizarre” when he first saw me put it down asked for the recipe and went for thirds!

• Lemony white beans and escarole with anchovy and Parmesan

  • Jane on January 09, 2020

    I made 1lb of dried cannellini beans in the IP which may be more than 2 15oz cans (I should have weighed them after draining). It felt like more “garlicky business” was needed to flavor the beans so I added the rest of the can of anchovies, including the oil. The beans had good flavor plus extra from the mint, parsley, Parm & lemon. This was a lovely combination with the escarole/frisée. I had it for dinner on its own but it would be a good side for any protein.

  • Skamper on August 10, 2020

    We both liked this. I made a half batch, which was more than enough for two as a side for steak (him) and lamb chops (me). Due a miscommunication about timing, the beans heated a few minutes longer than suggested and were, I think, a little dryer than it should have been, but still a very nice side to the meat.

  • anya_sf on December 15, 2019

    I wanted more greens relative to beans, so I just used one can of beans. The beans got mushy during cooking, so dried beans would work best here, but the canned ones still tasted good. The recipe doesn't say whether to chop the anchovies, but I did. I used half the red pepper flakes so it wouldn't be too spicy. We really enjoyed the flavors in this dish.

  • I2uthanne on September 01, 2025

    Classic Alison Roman recipe with some variation of beans, anchovies, garlic, lemon. Reminded me of her other recipes like the shallot pasta tomato paste or garlicky beans. Good reminder to add greens to those recipes! I used only 2 TB of olive oil because I always feel like she uses double the amount (1/4 cup would make anything taste good). It would be fine to wilt the entire head of escarole. I made this bc I had gotten escarole in my CSA vegetable box. I used chives instead of the fresh herbs and (gasp) sprinkle cheese Parmesan. I would make this again!

• Farro with toasted fennel, lemon, and basil

  • Jane on January 23, 2020

    This was a quick side dish - though in fact I had it as a vegetarian main. The farro gets a good flavor boost from garlic, fennel and lemon. I found the uncooked lemon added at the end a bit dominant though leftovers the next day were less so. When I make this again I’ll add all the lemon with the fennel to cook down.

  • anya_sf on November 25, 2019

    As the recipe indicates, this will never be a "wow" dish, but it's certainly a nice side. It tasted great alongside the frizzled chickpeas. The basil was a bit strong; other herbs, such as mint, would work, and I'd use less next time. The slices of caramelized lemon were also rather bitter for my taste. I didn't add the raw lemon slices and am glad I didn't. Leftovers tasted good cold from the fridge, especially with some feta cheese.

  • DKennedy on August 15, 2025

    This was meh in my opinion and I love farro.

  • Nick_Cooks on January 31, 2026

    I did not like the lemon slices so I added the zest and some juice only which made it less bitter. Add a fried egg on top for a richness and delicious topping.

  • CheesyKranskyLove on October 03, 2022

    Personally I enjoyed the simplicity of this dish but everyone else thought it wasn't memorable. I think it works well as a side but probably lacks something as a main.

  • tina_3w21vq on May 09, 2026

    Forgettable

  • Skamper on August 29, 2021

    I made a half batch and debated adding the whole fennel bulb rather than half. I went with only half and regretted it. It's pretty meh but could be dressed up by increasing fennel:farro and adding more herbs, pine nuts, feta, etc.

• Sticky chili chicken with hot-and-sour pineapple

  • vickster on May 04, 2020

    Delicious! The roasted pineapple is a real treat.

  • ShefsKitchen on February 02, 2020

    Excellent easy recipe. no changes on the recipe at all.

  • KarinaFrancis on January 05, 2020

    Hot, sticky and delicious! The marinade is easy to put together and then you just pop it in the oven. I used just chicken thighs and they were cooked in 45mins, I also halved the marinade and it was more than enough (it didn’t really reduce as much as I hoped, but lots of sauce is no bad thing). I’ll make this again for sure, maybe not using a sambal rated “extremely hot”. Another winner from this book.

  • stockholm28 on January 27, 2020

    Very good and quite easy. It does need a 30 minute marinade. I cut the recipe in half and used all thighs and they were done in 40 minutes. It does have some heat. Definitely a repeat.

  • chefmichael on January 30, 2025

    This was good but HOLY HELL is it spicy with 2 tsp of red pepper flakes. This LIT ME UP. Not even the ripe, sweet wedges of pineapple would save me as they too had been completely impregnated with searing heat from the sauce. And I like spicy food. Definitely recommend toning this down to 1 tsp red pepper flakes on your first dance with this dish. Else eater beware.

  • hirsheys on March 15, 2025

    Had the same experience as others who made it with boneless skinless chicken - yummy, but too hot as written. Next time would leave out the pepper flakes and leave the heat to the sambal.

  • Lepa on January 07, 2026

    Super delicious! I halved the recipe for my family of four but used double the pineapple. As others have noted, it's the best part of the dish.

  • BeckyLeJ on April 30, 2020

    I had wings on hand, so I made it with wings. It did not need quite as much cooking time, which I expected. I also set aside some of the marinade beforehand to baste them as I knew pouring it over would burn with wings.

  • anya_sf on May 08, 2020

    I wanted to make this with thighs, but the store only had chicken breasts, so I used those. They were enormous (1 lb each) so I cut them in half - maybe I didn't need to since an hour would have been long enough to cook them through (and they did get kind of dry, but I wanted the sauce to caramelize), but it did mean more of the meat was exposed to the delicious sauce. The chicken marinated 2 hours. I omitted the red pepper flakes (my son doesn't like them) and thought it still had enough kick from the sambal. My pineapple was small so I cooked all of it. I can't imagine I'd enjoy raw shallot on top, but green onions, cilantro, and sesame seeds were nice. My husband loved this, my son not so much.

  • Lsblackburn1 on October 09, 2020

    Nice! Mine did not turn out sticky like in the picture, but I loved the flavors. Didn’t add the chili flakes because I was afraid it’d be too spicy and that was a good call.

  • Skamper on February 11, 2020

    This was good but not amazing. However, I absentmindedly bought chili garlic sauce, so used that. Marinated all day in the fridge. I used two breasts, each cut in half, and a half batch of marinade. Only took about 30 minutes for the chicken to roast, but this wasn't long enough for the pineapple to caramelize. Not sure the shallots at the end add anything.

  • Zosia on January 31, 2020

    Quite easy to put together and very tasty. I didn't have time to marinate the chicken but made sure to baste it several times during roasting and served each piece with a drizzle of sauce at the end. Good though the chicken was, the pineapple, which absorbed all of the flavours, was my favourite part.

  • tarae1204 on January 20, 2021

    What I thought were 4 pounds of chicken thighs in the back of my fridge turned out to be 4 pounds of boneless skinless chicken breast. But I had already decided upon making this recipe and proceeded! It worked out fine. Started roasting pineapple by itself first for a head start. Then added to marinated breasts. Cooked at 400, flipping breasts halfway through. Took around 20-25 min to cook the meat to 185. I should’ve brushed them with some oil but they’re ok. Raw shallots on top are nice and they cook and pickle a bit in the sauce. Cilantro gets icky as leftovers so just add to each serving. My dish wasn’t sticky or caramelized but still delicious.

  • kari500 on February 02, 2023

    A hit with my family (more than with me, to be honest). I did it with drumsticks since it's what I had, but I'd like this much better with boneless skinless thighs. The skin doesn't stay crispy, so it's not fun to eat - might as well just have the sauce coat the chicken pieces. I also cut my pineapple into bite sized pieces, so cooking time was shorter - maybe 40 minutes. Very much like sweet and sour chicken.

  • Caja on April 05, 2026

    I accidentally doubled the pineapple but that was a good thing in the end! I would probably do boneless chicken next time and cook it a bit less next time. I used Sriracha because I couldn't find anything better and that worked well

  • Pimlicocook on January 04, 2025

    Really liked this, even if I didn’t end up with a sticky sauce. Might try bigger pan next time so it’s less crowded and perhaps thickens up more. Used sriracha rather than sambal - maybe that made marinade runnier? - but otherwise followed recipe. Will make again: so easy and tasty, and looks great, too.

  • tdimond on November 25, 2021

    Delicious! I marinated boneless/skinless chicken thighs all day, then BBQ’d chicken and pineapple, basting with reduced sauce. Served over brown rice with a sprinkle of cilantro.

  • CheesyKranskyLove on October 03, 2022

    One of my favourite recipe from this book. I used 4 chicken marylands and they were cooked perfectly. Wish I left the pineapple out to ripen longer but it was still very tasty.

  • william_q4vejb on May 12, 2026

    This was good, but I found the marinade to be too watery, so most of it was left in the pan and wasted. Maybe would have been better if it was reduced before marinating

  • jennicakes on March 02, 2026

    Cut down on the chili sauce and red pepper, still had a kick to it. Did not get very sticky.

• Mustardy green beans with anchovyed walnuts

  • Foodo on July 05, 2020

    I’ve made this multiple times and absolutely love it more each time! I grill the beans, add chickpeas to make it our dinner and have never added the dill.

  • KarinaFrancis on December 21, 2019

    I’ve made a few green bean salads in my time, but nothing like this! The dressing was so flavourful and really lifted the beans to something special. I had some brocollini that needed using up so I gave that a 3 minute head start before adding the beans. Outstanding!

  • Lepa on July 01, 2021

    I love the flavors here but I do not think I like the texture of roasted green beans. Also, there is way too much oil here (and I'm not usually one to cut oil or butter). Finally, I cooked the anchovies and garlic for a minute or so because as much as I adore anchovies, I didn't want big hunks in the salad. This recipe is promising but, for me, wasn't successful.

  • khopkins1012 on January 14, 2020

    I loved these and they reheated well as leftovers. I followed the roasting instructions. I did however make two deviations from the written recipe. First, I left out the dill because I didn’t have any. The depth of flavor from the anchovies and the brightness of the acids still made this dish sing. Second, I used considerably less mustard. I’d recommend adding the mustard bit by bit and stopping when your dish reaches your personal sweet spot.

  • Skamper on February 27, 2020

    These were very good. I made a half batch, and used 1 tsp of anchovy paste rather than fillets because, lazy. I used mint rather than dill since my husband doesn't care for dill. Next time, I don't think I'll serve the lemon slices with, as they became a bit bitter, but I'd still roast with them.

  • anya_sf on March 04, 2020

    Am I the only person who didn't love this? I was roasting other things at 425 so I used that for the green beans as well. They were a bit crowded and needed twice as long to roast (I wanted some blistering). The lemon probably added some flavor to the beans, but we didn't care to eat bites of it. My anchovies didn't melt, but I cut them into pieces and did enjoy the bursts of flavor, but would try paste instead. The dressing was too oily and mustardy; I'd use half the oil in the walnuts and half the dressing (or maybe half the mustard). With those changes, I think I would have liked this dish better.

  • Lsblackburn1 on November 29, 2019

    What a beautiful dish! The flavors were awesome, but I wish I’d roasted my green beans longer. I like them softer but I was running behind so just took them out of the oven and tossed them in the dressing without checking on their doneness!

  • AlineLorieri on June 20, 2024

    We've made this recipe over and over, it's a go to side dish whenever we have someone over and it's always popular with our guests!

  • mjes on July 29, 2021

    I see others have made notes on this recipe. I happen to like my green beans roasted, From reading other's responses I was very careful to make sure the anchovy disolved. I used a Meyer lemon ... and I loved the results

  • snackbaby on July 11, 2023

    love love love these beans, which I grill in a grill pan instead of roasting. they are salty and bold!

  • scampersand on January 31, 2026

    This really elevates a classic side of green beans. You can use any nut you like - I did pistachios instead of walnuts. The anchovies will melt if you toss them in the pan with the green beans while they are still hot.

• Sticky roasted carrots with citrus and tahini

  • Foodo on July 05, 2020

    OMG!! So good! Only had a navel orange yes it took longer for everything to caramelize, but the end result was amazballz!

  • KarinaFrancis on January 13, 2020

    Loved it, totally delicious and perfect with simply bbq chicken (or lamb, or beef, or ....) The carrots took 35mins, tossing every 10 mins. I took some of the oranges out after 20mins as they were starting to over caramelise, but boy were they good! Will make this again!

  • infotrop on March 15, 2020

    Fun to see everyone's different photos of this tasty dish. I agree it takes a bit longer to caramelize the carrots than the recipe says. I used blood oranges (delicious & you can pop them right in your mouth, peel and all) & pickled my onions in lime juice for several hours, which added some tartness. The tahini isn't really needed, but does add another layer of flavor.

  • anya_sf on January 20, 2020

    My carrots were mostly thin, so I only halved them, unless they were very wide. For the citrus, I used a mandarin orange; I think a sweeter orange is better here than lemon. The carrots did need an extra 5 minutes to caramelize, perhaps since everything was rather crowded on the pan, but I think that helped keep the citrus from burning. I really loved all the flavors together. My son did not like the red pepper flakes, so I may leave those out next time, as I don't think they're critical. You could also omit the tahini, although it's nice.

  • pattyatbryce on January 07, 2020

    Took a bit longer to roast than said, but turned out wonderfully.

  • Skamper on February 27, 2020

    Not our favorite. Watch it carefully; by the time the carrots were caramelized, everything else was burnt. I think pomegranate molasses would be a better fit here than maple syrup.

  • Anneherzberg on November 13, 2019

    This turned out nicely, though my carrots took much longer to caramelize. I just had a lime, so I used lime juice and roasted lime slices which were intense but tasty. I imagine the orange slices would be a bit sweeter.

  • bernalgirl on February 04, 2025

    This is an outstanding preparation, while I made a few adjustments, I stayed true to the recipe and was delighted with the results. First, I tossed the carrots in olive oil, date syrup, pepper and salt and topped them with the orange slices and roasted them for 15 minutes before adding the marinated onions and chile so they wouldn’t burn. 10 minutes more and they were done. The tahini is the perfect compliment, I added chile, salt and garlic powder to shuz it up a bit. We wrangled over the last bites, it was that good.

  • chawkins on December 30, 2025

    Very nice with my garden carrots. Made half a recipe with lemon and honey.

  • halfasleep on February 21, 2021

    It actually didn't take me that long to caramelize the carrots, though I ended up leaving them in a few moments longer anyways because of all the reviews. I'd just follow the recipe next time. Also I found the tahini sauce took a little more water than listed to make it spreadable. Overall still pretty tasty though.

  • rachel_ywqstg on February 16, 2026

    Delicious! I used lemon slices and even people who do not typically prefer carrots said they enjoyed it very much! However - it took much longer to achieve the charred edges as described in the book. Also, the tahini sauce broke when mixed - I probably needed to add more water than described, or combine slowly while constantly whisking. I ended up omitting the tahini sauce and it was yummy already without it.

  • gabilovescheese on May 28, 2026

    Delicious and easy!

• Long-roasted eggplant with garlic, labne, and tiny chile croutons

  • Foodo on July 05, 2020

    Added French lentils on top of the yogurt to make it dinner. This was an unbelievably excellent dish!!

  • Huongey on May 20, 2020

    This is my go-to method for cooking eggplant now. The texture comes out perfect and it’s so easy.

  • AndieEats on May 06, 2021

    The soft creaminess of the eggplant contrasted with the slightly crisped skin was excellent! I baked mine on a foil lined pan, and next time would lightly oil it first (or try parchment] because it stuck a bit. Turns out I don’t enjoy the flavour of raw preserved lemon, but husband liked it a lot. The croutons were fantastic for the crunch factor - no bread, no problem. Substituted in a frozen homemade yeasted waffle. Would definitely make this again.

• Beets with buttermilk and walnuts

  • Foodo on July 05, 2020

    Such a lovely dish!

  • BeckyLeJ on April 30, 2020

    I had to use red beets but this was amazing! I love a good beet salad and this is a great beet salad!

  • paulabee on June 18, 2025

    delicious; excellent use of beets when they're in season. I used Greek yogurt instead of sour cream (a suggested sub in the book).

• Slightly sticky walnuts with sesame and sumac

  • Foodo on July 05, 2020

    Very good, very easy. Not too sweet.

  • Kaylin283 on February 01, 2026

    A solid snack, I end up using only half as much sesame seed as what's called for. Works spectacularly with pecans!

  • katylynnf on March 15, 2026

    These are so addicting. Definitely best with walnuts even though I typically prefer other nuts. Best eaten the same day they're made.

• Spicy red cabbage with sweet onion and lime

  • Foodo on July 05, 2020

    Love this alternative to mayo’d cole slaw. So refreshing the Sumac is awesome!

  • bernalgirl on April 19, 2024

    I unthinkingly added the full teaspoon of chile flakes before checking the jalapeño but it worked out, especially with a grated carrot thrown in. This is a very zippy cole slaw that went beautifully with salmon and smashed baby potatoes.

  • jenburkholder on March 07, 2022

    Good red cabbage slaw, nicely vibrant. We omitted the pepper flakes because we had a fairly spicy red pepper to start.

  • snackbaby on July 11, 2023

    excellent recipe to riff on, based on what you are having with it. the sumac is indeed a great addition!

• DIY martini bar

  • fprincess on March 26, 2024

    Good recipe, great idea for a cocktail party or potluck. https://forums.egullet.org/topic/157248-cooking-from-dining-in-by-alison-roman/?do=findComment&comment=2419785

• Summer squash with basil, Parmesan, and toasted buckwheat

  • DKennedy on February 25, 2023

    Supper club menu 2/23. Very nice presentation. Requires last minute prep.

• Wine-roasted artichokes

  • blintz on November 15, 2019

    Fun, different way to cook whole artichokes. The outside leaves are blackened in the roasting process, but still edible. A bit oily to pick up and eat, but oh! that winey oil is delicious!

  • fprincess on August 15, 2025

    Used baby artichokes. Cooked 25 minutes with the foil, 20 min with no foil

  • amaya_othi3a on May 23, 2026

    This is a favorite in my house

• One-pot chicken with dates and caramelized lemon

  • blintz on January 21, 2020

    Delicious. Made this with four thighs. The shallots and dates got nice and jammy and next time I'd add more of both. The lemon slices never caramelized in all that delicious chicken fat but were soft and sweet. Definitely going on repeat. Might try a whole bird next.

  • anya_sf on January 10, 2020

    My chicken weighed 5 lbs, so I cooked it for 30 minutes initially (covered), then another 30 uncovered. That was probably too long, as the breast was definitely overcooked and dry. The chicken overall needed more seasoning. However, the sauce with the dates, shallot, and lemon tasted wonderful. Next time I will use chicken legs, which don't dry out, and/or salt the chicken in advance to boost the seasoning.

  • lou_weez on March 16, 2020

    Delicious!!! I made this with a whole chicken (1.8kg) and reduced the cooking time by around 10min which created perfectly cooked, succulent meat.

  • raybun on November 12, 2019

    Absolutely fantastic! Loved the mix of sweet, caramelized & sour in this dish. If you can track down the urfa chilli it’s worth it. Definitely making this again, a one pot wonder!

  • BeckyLeJ on April 30, 2020

    I loved this dish - we served it over Israeli cous cous. Next time, I’ll use way more dates, though. I liked the punch of sweet in the dish and wanted more of it!

  • grindabod on November 15, 2021

    Awesome recipe, loved the sauce. I will always be grateful to Alison Roman for teaching me about using whole lemons. I made this with chicken, and made it again another time with rabbit (cut into pieces) and it worked so great you'd think that was the original intent.

  • chawkins on November 22, 2021

    Wonderful dish, simple 6-ingredients and easy. I used about 2 lbs of chicken thighs and the skins were so crispy, I was worried that the sauce might be greasy but it wasn’t, and it was not too sweet either even though I put in all the dates I had (6).

  • fprincess on February 12, 2024

    Video of Alison making the recipe: https://www.youtube.com/watch?v=Bl8GK7tjqOU Recipe: https://anewsletter.alisoneroman.com/p/onepotchicken?utm_source=%2Fsearch%2Fchicken%2520dates&utm_medium=reader2

  • fprincess on February 16, 2024

    I used chicken legs and aleppo pepper. Cooked uncovered. This was simple and totally delicious. I could not get enough of the chicken, lemon, and date combo, and the juices are just lovely. Lemon and chicken has always been a favorite, and the dates add another dimension. I have added this recipe to my favorite recipes! :) https://forums.egullet.org/topic/157248-cooking-from-dining-in-by-alison-roman/?do=findComment&comment=2416275

  • lindsey_5xsrit on March 08, 2026

    A forgiving and reliable preparation of a whole chicken. I found that even if accidentally a bit overdone, the chicken has stayed moist.

  • stephanie_frj4st on April 19, 2026

    Welp. This may have become my best roast chicken recipe, at least my dad and boyfriend both said that! It was fabulous, used allepo pepper and my only change was I should have turned on the broiler at the end to crisp up the skin. I ended up not having shallots but the yellow onion worked well. I did also stuff the butt with some thyme, oregano, lemon and garlic because I had some scraps from another recipe and I just can’t not stuff a chicken butt.

  • ethedens on January 26, 2024

    Added some lemon juice on top which took it from 4 to 4.5/5. Was very good. One taster suggested increasing the number of dates by 50%, note that the other taster disagrees

  • edougherty on January 02, 2026

    Adapted this to the slow cooker by initially frying thighs etc on stove top then transferring to crock pot and was still delicious

  • snoozermoose on March 29, 2025

    I used thighs and subbed Aleppo pepper. This was easily 5 stars for me. The most delicious chicken dish I've made in a while! Even better, it's basically a "set it and walk away" kind-of dish, which makes it really great for last-minute entertaining when you need to whip up some side dishes at the same time.

  • anya_sf on July 06, 2021

    Made this again with chicken thighs and it was absolutely delicious, much better than the whole chicken version.

  • ginger2212 on October 24, 2021

    Agree with everyone else - it is a DELICIOUS dish. Easy yet tastes gourmet. Made with the chickpeas and herby salad.

  • AllieTaylor on May 04, 2023

    Seriously delish.

  • AnnRHubbard on February 01, 2021

    I made this with 3.5 lb. chicken thighs (10), added and extra lemon and an extra shallot. I served it with M'Hamsa (the best) couscous (the recipe that comes with the jar which calls for sautéed finely chopped onions) and an arugula salad with pomegranate molasses-lemon vinaigrette). I did not have the Urfa chili and substituted Aleppo pepper. I only used one teaspoon, being cautious about spiciness. Next time I will use two teaspoons of the Aleppo or Urfa chili powder. Drizzled the delicious sauce all over the couscous and chicken. Everyone loved it.

  • Churchim808 on December 31, 2022

    I made this and although I had a 3.5 lb chicken, I ended up with way too much liquid. Next time I’ll use far less than the 1 cup of water it calls for.

  • PriyaPath on March 28, 2026

    A pretty good recipe nothing too special.

  • pastaplease on February 16, 2025

    What did I do wrong? Except for subbing Aleppo pepper for the Urfa as AnnRHubbard suggested, and using all thighs, I followed recipe exactly and this was just okay. It was easy and the chicken came out nicely cooked and crispy, but ... all these enthusiastic reviews make me think I should try it again. I should add that my friend M loved it and took home leftovers and said it was even better the next day.

  • Running_with_Wools on April 20, 2023

    I wasn’t expecting this to be as good as it was because it is very simple. Great depth of flavor, tender and juicy chicken. I recently bought fresh medjol dates in Palm Springs and did a search of recipes and this one came up. A keeper.

• Spicy caramelized leeks with fresh lemon

  • blintz on February 19, 2020

    This is very fun and easy to make (massaging harrissa into the layers!) and you can't stop eating it — even the burnt parts. The diced lemon and sea salt at the end are important. The next day we added the leftover leeks and lemon to a green salad and it was a wonderful addition. I'll double the recipe next time.

  • DKennedy on February 25, 2023

    Supper club side 2/23. We made two versions of this dish, one with the harissa, one without. I only ate the non harissa version which was very good. Both sides were visually stunning.

  • Skamper on July 15, 2020

    I love leeks, and these were tasty, but they were very hard to cut and eat. Not sure I'd make again.

  • mary_y8dboj on May 02, 2026

    I feel like I followed the recipe closely but it was so much oil?? Still good just would tweak in the future

  • pastaplease on April 08, 2026

    Loved this, could not stop eating. Just writing this now (long after the real date I made these ... I'm just catching up), makes me want to go make some immediately since I have leeks on hand. Yum!

• Tiny peppers with yuzu kosho

  • Astrid5555 on December 04, 2021

    Quite spicy, but totally addictive, will be my new go-to way of cooking shishitos.

  • bernalgirl on July 23, 2021

    A lovely way to cook shishito or padrón peppers, the yuzu kosho adds depth and complexity even if you think none is needed. I went light on the lime and passed additional wedges at the table. I’ll be making this all summer long.

  • Skamper on June 26, 2020

    These made a tasty snack. I only made 15-16 peppers, so eyeballed the amounts of everything else. I've always made shishitos this way, but without the yuzu kosho, which was a terrific addition. I used green yuzu kosho. Will definitely make again.

• Citrusy cucumbers with red onion and toasted sesame

  • bernalgirl on August 25, 2025

    This is another great turn on cucumbers, I love the effect of marinating them in lemon juice with the red onions — shallots in my case — and the tahini adds richness. I added Aleppo-style chile along with the sumac, and left out the cilantro, which would have been perfect. A tasty and refreshing salad.

  • Daylabraithwaite on January 08, 2026

    Pretty good! I should have made more tahini sauce. I think it needed a tad more salt for my taste.

  • amandaeats on July 11, 2022

    excellent!!! fresh, creamy, and herby. I think it would be great with grilled chicken or chickpeas to make it a full dinner

  • BeckyLeJ on April 30, 2020

    I am a little bit of a tahini convert. I was never a huge fan before, but fresh tahini in a salad like this one is actually really good!

  • Skamper on June 09, 2020

    I didn't soak the onions and simply mixed the tahini dressing in, rather than pooling it on the plate.

• Black lentils with crispy garlic and labne

  • meggan on November 08, 2019

    Pretty yummy but my lentils were old and needed to cook forever. Labneh should be everyone's BFF.

  • rittingerv on March 09, 2023

    This was fantastic. Used leftover lentils, added a little lemon pepper, served with warm pita bread.

  • khopkins1012 on July 29, 2020

    I made this with a full fat, Greek yogurt but forgot to garnish with cilantro/parsley. It had a delicate flavor that I enjoyed. A half recipe served 4 as a side dish.

  • Skamper on January 30, 2021

    My shallots didn't crisp but this was very tasty. Half batch was more than enough for two. Used cilantro.

  • AllieTaylor on May 04, 2023

    This was great! I had a half packet of black lentils kicking around but decided to use all new (didn’t want half to be cooked and half not!). Made enough for about 8 servings; ate it over a week. Just as good day 7 as day 1, well, almost!

• Slow-roasted oregano chicken with buttered tomatoes

  • KarinaFrancis on February 01, 2020

    Holy smoke this is so damn good! I even managed to get some crispy skin on the breast thanks to basting with the pan juices every 30 mins. I cooked it at 150deg C for 2 hours and the meat was juicy, the tomatoes were jammy as promised and the pan juices outstanding. Note to self: double the tomatoes!

  • peacheater on March 05, 2026

    This was lip-smackingly good and so simple to prep! Used thyme instead of oregano as no fresh oregano was available.

  • Emily Hope on October 07, 2021

    As others have said, this is truly delicious. Had a bunch of tomatoes from the garden that needed using, so I at least doubled the tomatoes. They ended up releasing a lot of liquid (and I may have put them back in the oven after the chicken was done, at a higher temp, to reduce them a bit?), but we mopped it all up with some homemade sesame bread.

  • chawkins on September 15, 2021

    I made half a recipe using 4 chicken thighs weighing about 2 lbs, used Roma tomatoes from the garden, roasted at 300 degree F for 2hours. Very easy and very delicious.

  • PinchOfSalt on June 02, 2023

    Made this in my Anova Precision Oven and found that it cooked much faster than expected. I suspect that was because the settings I used included having the fan on high. (At first I also had the steam on at 20 percent but when I noticed how fast the cook was moving along I upped that to 100 percent.) Bottom line the chicken was delicious with the breast meat a bit overcooked after only one hour. I made one ingredient substitution: all of the tomatoes from a 28-ounce can of plum tomatoes, minus the juices. That seemed to work nicely. Don't overlook the deliciousness of the roasted garlic. Squeeze out every bit of goodness and enjoy! This recipe is definitely worthy of being tried again with some adjustments to the APO's settings (lower fan, 100 percent steam, perhaps breast-down, maybe even lower temperature). Or maybe just use my regular oven (no convection).

  • PinchOfSalt on June 02, 2023

    This book recipe is the same as this online recipe www.eatyourbooks.com/library/recipes/2307361/slow-roasted-oregano-chicken-with

  • lou_weez on June 06, 2021

    Delicious!!! The salty, anise-flavoured chicken paired with the sweet jammy tomatoes is a real win.

  • abbycox on February 06, 2026

    Super easy, tasty and impressive

  • Zosia on December 23, 2019

    I used chicken thighs and baked them on a sheet pan. I omitted the butter and oil but the tomatoes were still very flavourful thanks to the juices from the roasted chicken (and garlic and oregano) and became "jammy" in the time it took for the chicken to cook. Family enjoyed this.

  • anya_sf on December 23, 2019

    Roasted for 2.5 hours (4.5 lb chicken), the chicken was tender and juicy. I didn't have time to salt the chicken ahead. Some additional guidance would have been helpful. I left the garlic cut side up, but think the cloves would have softened more cut side down. The oregano was strewn on top and dried out, when I should have made sure it was under the tomatoes. We mopped up the tomatoes and juices with bread. Delicious and easy, as long as you have plenty of time. My mother-in-law said it was the best chicken she'd ever eaten.

  • averythingcooks on January 05, 2020

    This made a wonderful Sunday dinner! I made it as written (using the tips from anya_sf's comments) with a 4 lb chicken and broiled some buttered ciabatta bread to eat along with it. I ate my portion as a knife & fork open faced sandwich as follows : toasted bread smeared with roasted garlic topped with chunks of chicken followed by the lovely "herby jammy" tomatoes sprinkled with crumbled feta cheese. Just delicious and an absolute make again!

  • anya_sf on March 26, 2021

    Made again. Rosemary worked well in place of oregano, underneath the tomatoes so it didn't dry out completely. Grape tomatoes (uncut) also worked well. 4.5 lb chicken cooked 3 hours (salted 1 hr ahead) was falling-apart tender and still very moist with crisp-ish skin.

  • CheesyKranskyLove on October 03, 2022

    My oven probably runs hot because I found the chicken slight overcooked at the end. Very tasty flavour though and ample sauce.

  • Willora on March 24, 2026

    One of my all time favourite, hands off chicken recipes

  • jwm on September 06, 2025

    I followed the directions the first time I made this and it was fantastic. I made it from memory then next time i cooked it. I found myself unexpectedly feeding 15 college kids so roasted two chickens at once (different pans - rotating racks). It got rave reviews, not only for the taste, but because it was so comforting and homey. I’m guessing it was thr first home-cooked meal they had eaten in a while. Nothing is more comforting and homey than the smell of a roast chicken.

  • jessica_e8w974 on March 29, 2026

    This is so good. I make it often and it’s very popular with all.

  • krista_72bovc on May 29, 2026

    Delicious and simple

• Smashed sweet potatoes with maple and sour cream

  • KarinaFrancis on January 15, 2020

    I liked this but probably not enough to make it again. I used walnuts for crunch instead of the buckwheat. I don’t think it’s necessary to roast them directly on the oven racks (I’ve got nuggets of caramelised sweet potato juice to deal with) a tray would work just as well.

  • Zosia on December 23, 2019

    This is a great method of preparing sweet potatoes producing a crisp exterior with a creamy centre. I omitted the butter and sour cream to keep it vegan and used only 2 tbsp maple syrup and lots of lime. Good enough to almost convert the sweet potato hater in the family.

  • leighwhit25 on November 18, 2019

    I found some small sweet potatoes at the farmers market so I had to try this. Smashing and crisping the sweet potatoes in butter is genius. I didn’t think the other components elevated the dish though. I prepped half of my sweet potatoes without the sour cream, buckwheat, maple and half with and we preferred the simple ones. Oh well.

  • taste24 on June 11, 2020

    I was a little skeptical of the lime sour cream against the sweetness, but these were delicious. I did not have any buckwheat so did not include it.

  • ChefBeccs on May 14, 2020

    Kids loved this

• Crushed baby potatoes with scallion, celery, and lots of dill

  • KarinaFrancis on August 30, 2020

    I’m a big fan of all kinds of potato salads, mayonnaise or not and this is no exception. I loved the tang from the lemon, the crunch from the celery and the zest from the herbs. Like Lepa I served this with the buttered salmon from the same book. Winner!

  • eliza on July 05, 2021

    I made this potato salad based on her YouTube video using potatoes from my garden. I liked the idea of crushing the potatoes, and loved the tang of the acid and grainy mustard along with the dill. Will definitely repeat.

  • meginyeg on July 23, 2023

    This was delicious. Excellent way to use up garden potatoes and dill.

  • Lucylew on November 22, 2019

    I served this with Alison's pork chop recipe from Dining In and it made for a great date night dinner. It was definitely a fresh take on potato salad and my husband, who is normally vegetable adverse, had three servings. I didn't add the anchovy but did munch on a couple while putting the salad together. Somehow I think Alison would still approve. Will definitely make again and again.

  • Lepa on November 09, 2019

    I was skeptical about this salad because, unlike AR, I like potato salad with mayo but this combination was a winner. We ate it with the Buttered salmon with Red Onion and Dill (also in this book) and it was a great foil to the rich fish dish. The recipe notes that one can add fish (like sardines) to the salad and I think that would be even better.

  • Pandan on May 05, 2026

    Really good cooler version of potato salad. Definitely paired well with some tinned sardines. Would make again.

• Tomato-y beans with preserved lemon and bread crumbs

  • VineTomato on March 22, 2020

    I've cooked a few of Alison Roman's recipes recently and they have all been packed full of flavour, so was expecting the same from this dish. It was good, but did not pack her usual flavour punch. I used Rancho Gordo corona beans, and served it with grilled cabbage wedges with lemon and Parmesan. Overall not a big hit with Mr VT. With so many other bean recipes to try I doubt I will come back to this one.

  • bernalgirl on August 08, 2023

    A very nice side dish, not off the charts enough to stand alone as a main but great with the rest of a Mediterranean-inspired meal. Maybe needs more preserved lemon. I used Ranch Gordo white limas.

  • fiona_1b1b0u on February 13, 2026

    Add go-chu-jang paste and don’t add breadcrumbs. Used sliced preserved lemons and anchovies as toppers, with the beans on crusty bread

  • Skamper on January 08, 2023

    I love beans but found these to be pretty meh. I used dried great northern beans and tried to amp the flavor by adding 1 T of BTB chicken broth to the water.

  • Running_with_Wools on July 30, 2021

    I thought these were really delicious. I actually skipped the preserved lemons, but otherwise followed the recipe exactly. Used gluten free bread crumbs, too. But I crisped them in the olive oil as directed and they tasted great. I used canned cannelini beans.

• Creamy cauliflower and onion gratin

  • VineTomato on May 31, 2020

    Amazing! So unhealthy but so, so, so good. Served with the chicory and preserved lemon salad.

  • lou_weez on June 06, 2021

    Paired with the chicken from the same book this was a creamy, crunchy and totally yummy side dish.

  • chawkins on October 09, 2023

    Very easy and delicious. I made a quarter of the recipe with about 12 oz of cauliflower and used the no-breadcrumb variation. I did not find it too rich as noted by some other commentors.

  • anya_sf on December 25, 2019

    I baked this in a round, high-sided casserole. The cauliflower needed an extra 10 minutes covered to become tender. In hindsight, the sides of the casserole were probably too high, as the cream did not fully reduce, so the breadcrumbs ended up rather soggy. This dish was rather too rich, but definitely delicious.

  • leighwhit25 on November 19, 2019

    I’ve never made cauliflower gratin before so I don’t have much to compare it to but this was really delicious. I chose the non breadcrumb option but I think it would be delicious either way. It looked dry after the first 20 min so I added more cream but it ended up being too much so next time I will stick with proportions given. Single handedly ate 1/3 of it all by myself. Oops. (Edit-ate the entire dish myself over 4 days. It’s even good cold. So good.)

  • pattyatbryce on January 07, 2020

    Very good, but rich. Definitely a good one for vegetarian company.

  • Mlr5 on May 10, 2021

    Good. Not amazing. I didn’t use breadcrumbs so maybe they'd have made it next level. Good for keto without the breadcrumbs.

  • ginger2212 on October 24, 2021

    So delicious with roasted chicken and a green salad!

• Fancy citrusy olives

  • skvalentine on February 23, 2026

    Served to my book club. Used pitted olives and worked out fine-- definitely made them more delicious! One person asked for the recipe.

  • Baxter850 on January 08, 2022

    Great for a party snack. Pull out the citrus slices after a bit. Olives became too bitter but rinsing them and then tossing in olive solved the problem.

• A better garlic bread (caramelized garlic on toast with anchovies)

  • Hansgee on March 11, 2022

    This is now my go-to garlic bread recipe (which, admittedly, isn’t something I make often). It’s a delicious, salty, garlicky umami punch of flavor. The first time we made it, it was better as the baguette was better and absorbed the liquid more easily.

  • Misa925 on February 28, 2026

    Recipe doesn't say, but I finely chopped the anchovies because it didn't seem like they'd break apart otherwise & resemble the photo. Made the full recipe, makes a good amount for 6 ciabatta, halved = 12 pieces of bread. I hated how this tasted... Husband absolutely loved it. I'm not a fan of fish, but will eat things like beer-battered fish tacos loaded with toppings that covers most of the fishiness... to me this bread tasted VERY strongly of anchovies. Husband loves fish, & said this garlic bread didn't taste fishy at all to him, just garlicky & flavorful. So I guess fishy flavor is like cilantro & some people it tastes stronger & gross? Minus the anchovies it would be a so-so garlic bread... I prefer it with herbs and/or cheese, but Husband says this is now his favorite. So I suppose I'll make another batch of this someday as a treat for Husband but never again for me.

  • Skamper on January 03, 2023

    We enjoyed this. Made a half batch, which was more than enough for a half a baguette.

• Spicy, giant crunchy corn

  • katylynnf on March 15, 2026

    So fun, a great snack. I used the giant crunchy corn from Trader Joes and they worked well. Would definitely repeat.

  • lynn_3c748h on May 10, 2026

    These were okay, I expected more. Maybe my fault - I hesitated to add much salt when told since the corn nuts are pre-salted, but this was a mistake. I tried adding them after the bake but they probably just fell off along with most of the seasoning.

• Sumac croutons

  • averythingcooks on August 22, 2023

    These crispy croutons seasoned with sumac (and this time also with some ground Calabrian chiles) were an excellent addition to a cherry tomato feta salad. Note that this is a variation for what she titles "Salad Bar Croutons" and although she says leftover focaccia is an excellent choice, she adds that "nearly any loaf of bread will work" (I used a large whole grain ciabatta bun from Costco that we like). It is also worth noting that the majority of the ingredients listed here (including yeast, bread flour etc) are actually needed to make her focaccia recipe located on page 70.

• Escarole with mustard and spicy guanciale bread crumbs

  • lou_weez on July 05, 2020

    This is a delicious salad. I used baby gem lettuce as that's all I could find and omitted the chilli as I wanted the kidlets to eat it. Will definitely make this again.

  • krwhte on January 12, 2026

    Nice sharp flavors to complement richer dishes. Would make less of the breadcrumbs next time.

• Perfect herby salad

  • priscilla_w4q96q on February 15, 2026

    We made this and added the pistachio, garlic, and lemon topping from the little gem salad also in this book and it is divine!

  • katmagdunn on May 28, 2024

    this is one of my 2 go-to salads now, i make it all the time and people generally find it addictive

  • BearTrapHouse on April 07, 2026

    Such a great example of how simple can be so good!

  • stephanie_frj4st on April 19, 2026

    Easy and refreshing. Good to pair with roast chicken to bring something refreshing.

  • orangesandlemons on January 20, 2024

    Herbs used: tarragon, dill, parsley, basil, green onions

• Lemony watercress with raw and toasted fennel

  • Skamper on January 03, 2023

    A nice bright salad that's a good complement to a richer main. I served with the swordfish from the same book. One bunch of watercress is more than enough for two servings. I could see arugula being a good sub.

• Salted citrus salad with fennel, radish, and olive

  • Skamper on April 17, 2023

    I quite liked this. I used a golden mandarin, which was quite sweet enough, so didn't add any honey. The fennel needs to be sliced very thinly.

  • mary_y8dboj on April 30, 2026

    Used the radishes I got in my CSA and wasn't sure what to do with. A reminder that AR is really a master of food photog as mine looks nowhere near as appealing as the pic in the book. But still very good

  • mary_y8dboj on May 22, 2026

    Love!

• Tomatoes dressed in toasted fennel and anchovy

  • bernalgirl on August 25, 2025

    The crushed fennel, chile, and anchovy oil is as addictive as she describes and so good on tomatoes. I can easily make this again as I have half the oil remaining.

  • MADCH82 on July 07, 2024

    delicious. love the sauce. fresh.

• Melon with crispy ham and ricotta salata

  • DKennedy on February 25, 2023

    Starter for our supper club 2/23. The standout dish of our meal. Stunningly good. Would make a perfect light meal with a baguette and butter and a crispy glass of white. The technique of crisping the prosciutto was brilliant.

  • Lepa on July 05, 2022

    This was okay but the melon wasn't great and that surely impacted this simple dish. The crisped prosciutto was amazing- we couldn't stop eating it. I will definitely use that trick again!

  • pattyatbryce on July 31, 2024

    Nice take on a classic. The crisping boosted the dish. Super simple to put together.

  • Rutikazooty on July 10, 2023

    This is the kind of perfect dish that epitomizes why I am such a Roman fan! After we made this at supper club, I would dream about it. It’s one of those simple brilliant bringing together of taste and texture that frizzles your insides. We did source ricotta salata (which is possible in LA) which I had never had before. Omg—make this. (And I’m in the supper club with DKennedy).

  • pastaplease on April 08, 2026

    This has all the ingredients I should like and based on others' reviews, it should have been really good. For me it was just okay (maybe my melon wasn't good enough?). I did think the way to crisp up the prosciutto is one to remember, though.

• Grilled carrots with limey hot sauce and cotija

  • lou_weez on April 27, 2020

    I loved these!! Carrots aren't in my top 5 vegetable list, but dressing them in this tangy sauce made them amazing. I can't wait to do these again.

  • kfreytag on March 10, 2026

    The limey hot sauce stole the show! Wowee.

  • djnielsen64 on October 12, 2025

    Loved these, will make again.

  • Hansgee on March 11, 2022

    Love these! So easy but elevated. Good at any temperature. I had to leave my carrots in the oven a little longer, but that can be somewhat typical in Alison’s recipes. The hot sauce is sweet, tangy, and spicy and the cotija is salty and delicious. Add that to already delicious roasted carrots and you’ve got a winner!

• Roasted radishes with green goddess butter

  • anya_sf on May 02, 2020

    I made the green goddess butter in the food processor, so I didn't bother chopping the herbs, etc., much (if at all) by hand. I just had one bunch of radishes, but also roasted 2 bunches of baby carrots as well. After 15 minutes, the vegetables weren't fully tender or very brown; I ended up roasting them 25 minutes. They were delicious with the green goddess butter (and there was plenty of that for both vegetables and fish).

  • Happykikkers on October 29, 2024

    I didn’t care too much for the radishes. If I make it again I should roast them a little longer and maybe turn up the temperature at the end to get a nice char. The butter is sublime! 5 stars. Could be a dish by itself with just some sourdough bread to mop it up. Yum!

  • djnielsen64 on June 09, 2024

    The butter is good enough to eat with a spoon!

  • pattyatbryce on August 21, 2024

    Made the butter to go with the whole fish in this book and then used the leftover to go on the radishes later in the week. A winner.

  • jenburkholder on March 07, 2022

    We only made the butter, and it was very tasty. Omitted anchovies to personal preference. Served with salmon.

• Harissa-braised green beans with herbs

  • mcvl on March 13, 2022

    Good. The result depends, obviously, on the quality of the harissa. The fellow who used to make my old kind died, and I haven't yet found a worthy replacement. I supplemented the beans with some quartered crimini mushrooms; worked well.

  • bernalgirl on July 24, 2021

    What a great way to cook romano beans! I knew my family couldn’t tolerate the whole amount of harissa so I replaced half with tomato paste and used black garlic instead of fresh. Will be making again.

  • alex9179 on May 13, 2020

    A handy recipe for a stove-top side. A surprise hit with my kids who prefer al dente green beans. They thought it was very flavorful.

  • jenburkholder on September 19, 2021

    This was very tasty! Followed the recipe although I didn't measure the harissa - just used the rest of the tube, likely a bit scant of the amount called for. Our tomatoes from the garden were small so just quartered a bunch and tossed them in. Lovely way with the romano beans that we so rarely find at the farmer's market here in MN. Used just chives and parsley as the herbs since they were the best in the garden.

• Steamed broccoli: a love letter

  • Beebopalulu on June 09, 2020

    Good instructions for preparing broccoli. The lemon juice and salt does make it a nice complement to most meals.

  • westminstr on December 02, 2025

    The steaming instructions worked very well, did 1/2 lemon, maldon salt & good olive oil.

  • anya_sf on December 04, 2019

    This recipe is really just a basic method to steam broccoli. I followed the suggestion to squeeze a whole lemon over the broccoli and sprinkle with flaky salt and the result was very good.

  • EmmaJaneDay on April 17, 2022

    Nice and simple. Sprinkled with Aleppo pepper. Used to accompany Sabrina Ghayour’s tray baked lamb chops.

  • stephanie_frj4st on April 27, 2026

    Loved the idea of added lemon and tossing in herbs. Definitely elevated the normally unexciting steamed broccoli.

  • mbean on February 12, 2022

    Simple, yet somehow I’d never done broccoli this way before. Delish!

• Baked potato bar

  • westminstr on December 02, 2025

    Her instructions worked perfectly! One potato makes a filling dinner, we used butter, sour cream, scallions & grated cheddar. Served lemony steamed broccoli on the side.

  • ginger2212 on February 15, 2022

    The best way to make a baked potato!

• Hard-roasted spiced cauliflower

  • anya_sf on December 03, 2019

    My cauliflower was huge, so it barely fit on the sheet pan, which probably caused it to steam a bit, but I left it in the oven long enough to char a bit, which is critical. I used half the red pepper flakes for less spice. Feta cheese was very nice with the cauliflower, but it would be good on its own. Everyone loved this dish.

  • unterekless on February 23, 2021

    Really one of the best preparations of cauliflower. A little more chili pepper than needed in general (kind of overpowered other stuff) but I've clearly been roasting my cauliflower at too low of a temp this whole time.

  • AndieEats on April 28, 2021

    Absolutely delicious and made for a satisfying meal. Threw in a little cumin seed as well. Served half a head of cauliflower with leftover creamy sesame tumeric dip (same book) and some falafel, for 2.

  • Jviney on January 20, 2021

    Wow, was this excellent. Perfectly spicy and crispy and my husband and I ate it all.

  • nlehrer on March 29, 2026

    Yum! Added some onions too

  • snoozermoose on November 06, 2022

    I accidentally crowded my pan due to my cauliflower being quite big, so my cauliflower steamed rather than roasted, but the spice mix was really tasty and not too strong. The red chili flakes give this quite a kick (a little too much for my taste), so I would cut that down next time, but everything else was perfect.

  • Soulkitchenjen on November 07, 2022

    Very good. Requires more salt than the recipe suggests. Definitely use less red pepper flake or it would take over. Might benefit from a squeeze of lemon.

• Garlicky broccoli and greens with hazelnut and coriander

  • westminstr on December 08, 2025

    Half recipe w broccoli roasted at 450. It got nice and crispy. Loved the nut/coriander/garlic combo (used mostly almonds) & half a lemon seemed like the right amount. Good way to wake up broccoli!

  • anya_sf on April 04, 2020

    I roasted the vegetables, which required 2 sheet pans. Since they didn't have to hold up on a grill, I removed the tough stems from the lacinato kale. I also peeled the broccoli stems and would do so again. Otherwise, I think diners would need to cut those parts away. The kale roasted faster than the broccoli; some of it got crispy, which ended up being the best part, as the other parts were quite chewy and hard to cut. I was out of coriander seeds, so I used 1/2 tsp ground coriander. One clove of raw garlic was plenty for me. I absolutely loved the garlicky, nutty, lemony dressing with the vegetables. Next time I'll skip the kale.

  • lou_weez on April 25, 2020

    This is fantastic and packs a garlicky punch. I used smoked almonds instead of hazelnuts and 2 bunches broccolini instead of broccoli.

  • tarae1204 on December 28, 2021

    I made this with one bunch broccolini and two heads of broccoli - no kale. Roasted all on one pan which was fine. Delicious dressing with toasted hazelnuts and crushed coriander seed.

  • rittingerv on December 18, 2022

    Roasted instead of grilled. Recommend dividing the kale on one baking sheet and the broccoli on another. Kale took about 14 minutes to get charry and crispy, and the broccoli a little over 20 minutes. I did cut the broccoli into long ‘spears’, and removed the tough stems from the kale.

  • mbean on January 30, 2022

    Ambiguous instructions on cutting the broccoli-I divided into skinny florets rather than cutting the whole head into 4 quarters. I’d anticipated cooking up extra broccoli and kale, but ran out of room for more veggies, even with two sheet pans. Beware overpowering with too much garlic. My cloves were extra large and garlic overwhelmed the dish. But given the ease of advance prep, I would repeat the recipe to see if I can improve.

  • anna_qe0jom on February 17, 2026

    One of our go-to recipes for family get togethers. It’s a crowd pleaser even with people who don’t like kale. We usually roast the broccoli and kale on two separate sheets in the oven.

• The greatest creamed greens

  • bernalgirl on March 17, 2026

    I made this with a bunch of kale that I blanched first. While not as silky as spinach, the combination of garlicky cream and crème fraiche certainly elevated the virtuous kale.

  • tarae1204 on December 28, 2021

    This rich, easy stovetop recipe made a wonderful holiday side. I used a large bunch chard and one of spinach. This was delicious and I cannot wait to make it again.

  • anya_sf on July 15, 2020

    I used 1 bunch lacinato kale and 1 bunch chard. The kale took much longer to cook to an edible state and I had to add extra water to the pot. I also ended up chopping it much smaller. After tasting the cooked greens, I thought this was going to be awful, but the cream transformed the greens into something delicious. I didn't know whether to remove the garlic; I removed the larger chunks and smashed the smaller ones. The greens cooked down a lot - next time I will use 3 bunches. I only needed half the creme fraiche. I would definitely make this again, but only with tender greens like spinach and chard. I made the bread crumbs (with less oil) and enjoyed the crunch with the super rich greens.

  • Lucylew on November 22, 2019

    I had a pound of spinach that needed to be used so I made this recipe and served with eggs over easy topped with guanciale breadcrumbs (also from Nothing Fancy) - it was the most decadent and delicious breakfast I've had in ages! I will definitely make again!

  • sam_q4d8yh on June 03, 2026

    I halved the recipe and the cream got a little funky, but otherwise delicious

  • Lsblackburn1 on April 26, 2022

    So simple, but delicious. I used collard greens and chard and cooked them down with a little chicken stock to help them soften up. The next day leftovers were even better since the cream had thickened more.

• Tiny creamy pasta with black pepper and pecorino

  • BeckyLeJ on April 30, 2020

    Creamy enough to be a good alternative to mac and cheese, if you need a little shake up in your standard pasta picks.

  • krwhte on January 12, 2026

    Used Israeli couscous.

  • averythingcooks on November 20, 2024

    I wanted an "easily scaled" dinner for one and came here to make 1/3 of the recipe (which still made a lot!). I used ditali pasta and although I am not typically a fan of the one pot style of pasta, this worked to make a creamy sauce. I used a mix of chives & basil and added slivered coppa di parma ham + peas for a more complete bowl. I skipped the eggs (no raw yolks for me!) and would consider repeating.

• Spicy pork meatballs in brothy tomatoes and toasted fennel

  • Skamper on July 09, 2020

    Delicious. I used half ground pork, half ground Turkey. Served with crusty bread to go with the delicious broth.

  • averythingcooks on January 02, 2020

    I made this using a 50/50 beef / pork mix, a combo of red & yellow grape tomatoes and beef broth in place of water. I sliced yesterday's focaccia horizontally and broiled it slathered with a garlic, parsley & Parmesan butter and then cut it into "fingers" to dip in the flavourful sauce. I found it spicier than my husband did but overall it was a very tasty dinner!

  • lou_weez on July 09, 2020

    I used a pork/veal mince for the meatballs and found they were a bit dry. Used beef stock instead of water and the broth was very tasty.

  • unterekless on January 16, 2020

    Shocked the stars for this are low. We did it with 100% pork and absolutely loved it. Definitely wanted to drink all of the broth.

  • Zosia on February 12, 2020

    I liked the idea of this dish and perhaps it was just user error but the meatballs were dry, though quite delicious, and some family had issues with the acidity of the broth and the number of tomato skins in it.

  • TrishaCP on June 11, 2023

    These were good with tweaks (reduced the water by a cup and the vinegar by a tablespoon). The flavor greatly improved after a day. I used all pork and the meatballs were very very soft and did require a lot of attention to keep from breaking-per Allie Taylor.

  • CheesyKranskyLove on October 03, 2022

    Easy to put together but doesn't stand out

  • AllieTaylor on May 04, 2023

    Super! I used half lamb (500g) then 500g of pork (70%) and beef (30%). Really good. The meatballs are very tender so lots of care needed to cook them.

  • ginger2212 on October 24, 2021

    Wayyyyy too much broth. It was too liquidy and the meatballs fell apart. I don't know how others had such dry meatballs? Mine were wet.

• Coconut-braised chicken with chickpeas and lime

  • Lucylew on November 22, 2019

    This was phenomenal! It really blew me away. I served it with rice and it was just perfection. The leftovers were even better the next day. Because I am cooking for two, I find that cutting the recipes for the salads and mains work well for us.

  • pattyatbryce on January 07, 2020

    Very nice, but surprisingly mild. My husband loved it. If you use boneless/skinless thighs and cook long enough, you can pull the chicken meat in the sauce. Yum.

  • clcorbi on January 21, 2022

    Agree that this was excellent.

  • khopkins1012 on August 20, 2020

    This was a hit! Working off of previous comments, I used 2 pounds of boneless, skinless chicken thighs. Instead of canola oil, I used 2 TB chicken fat to replace lost fat from a skin-on cut of chicken.

  • KarinaFrancis on August 17, 2023

    Bloody delicious! Like a previous reviewer, I thought there was twice as much sauce as needed, but it was so good I ate it like a soup. Next time I’ll use boneless thighs and have some rice for all that sauce.

  • Rinshin on January 25, 2022

    Skipped chili pepper altogether to keep the spiciness down for my husband. Mine had lots of oil floating on top that needed to be removed. Added baby pak choi few minutes before ready to serve. I think this dish would please most people.

  • VineTomato on April 19, 2020

    I'm eating mostly veggie these days and didn't feel like substituting with a mock chicken so just used chickpeas. This curry was outstanding - I absolutely loved it. Alison Roman would say without chicken it is a different recipe! But one worth trying if you are veggie. There were two ingredients that elevated the whole thing, Brindisa Navarrico chickpeas (the most amazing chickpeas I have ever eaten) and fresh turmeric (delightful). The raw onion on the top is wonderful.

  • julesamomof2 on June 10, 2022

    As written, this recipe did not work for me. I pretty much knew going in that if I braised chicken breasts for over an hour they would be dry, so I removed them from the pot after about 25 minutes and then had to boil the sauce until it reduced to a stew like consistency, putting the chicken back in at the end to warm through. I would say I could have used 1/2 the liquid and gotten similar results. I used very large bone in chicken breasts and thighs and the dark meat was better. She does say in the recipe header either will work, and by the end the meat should be falling off the bone. If I make this again (big if, but I might) I would use all thighs and about half the liquid. I would also pour off the chicken fat after browning as it was a little greasy. All that said, it did have nice flavor and was salvaged with alot of tweaking.

  • chawkins on June 29, 2025

    Delicious and not spicy at all. Made half a recipe with bone-in skin-on chicken thighs with 2/3 cup of dried chickpeas cooked for 40 minutes in the IP and no fish sauce. Served over rice.

  • Astrid5555 on December 12, 2021

    Just let me have the sauce with chickpeas over rice, again and again please! This was extraordinary. I used bone in chicken thighs and they were delicious, but as mentioned before not really necessary, I would have been happy with just the sauce and chickpeas over rice, just to repeat myself.

  • snoozermoose on February 11, 2025

    Pretty good but not something I'll make again immediately. This ended up a lot brothier than I expected, more like a chicken and chickpea soup, and I'm just not a soup person. I used boneless skinless chicken thighs for ease of shredding, as others had recommended, and thought it was a good idea.

  • CheesyKranskyLove on October 03, 2022

    This was an ok recipe for me. Nothing spectacular but easy to assemble and harmonious flavour.

  • john_0dr7c7 on April 20, 2026

    Really tasty

  • simone_lu3llo on March 05, 2026

    Looove a low and slow chicken recipe and this one is cozy and satisfying.

  • Pimlicocook on August 29, 2021

    Delicious: exactly what I felt like eating on a cool, grey day. Loads of flavour and easy to make (just takes a bit of time). Followed the recipe (halved), just removed some of the fat after browning the chicken and turned up the heat at the end to thicken the sauce a bit. Definitely will make again.

  • allisonsemele on February 24, 2025

    Very good. A single can of coconut milk was enough richness for me, and it was still pretty broth-y. Used bone-in chicken thighs.

  • ripleypickles on October 15, 2021

    Tons of umami. Add mushrooms. Eats like soup, so served over rice.

  • anya_sf on January 14, 2020

    I took pattyatbryce's suggestion to use boneless, skinless thighs (1.5 lbs) so the meat could easily be shredded in the sauce. Even after reducing, there was a lot of sauce, but it was so tasty, we certainly didn't mind. I added 8 oz baby spinach at the end. Not wanting it to be too spicy, I used mild gochujang and only 1/2 tsp red pepper flakes, which was a pleasant level of spice my son could tolerate. This was just delicious, and we enjoyed it with lime, cilantro, and peanuts, but next time I'll skip the raw onion.

  • averythingcooks on July 26, 2023

    I used 4 boneless, skinless thighs with 1/2 the sauce and then to make it a more complete bowl, added broccoli, sweet red peppers, extra chickpeas and then wilted spinach in at the end. I used a 50:50 mix of gochujang & tomato paste & cut back the red pepper flakes, knowing I could dial up the heat later if necessary (which I did do). The big squeeze of lime at the end certainly brightened it up and I also thought it benefitted from a shot of honey. We ate this with naan for dipping and both quite liked it.

  • Skamper on June 13, 2020

    This was delicious. The headnote points out that it can be made in the instant pot, but she begs you to try the stovetop method at least once to smell the wonderful aromas as it cooks. I had really intended to do that, but then work, life, blah, blah, and it was almost 7 pm so instant pot it was. I made a half batch with 4 bone-in, skin-on thighs. I browned them as directed and cooked on high pressure for 6 minutes, reducing the broth to 1 cup and adding half the coconut milk before cooking and half after. After, I removed the skin and cut the chicken from the bone into chunks and returned it to the pot. From that perspective, it seems like it makes more sense to use boneless, skinless thighs as others have pointed out, though I'm sure that lovely fond and chicken fat also helped the sauce. I used yellow onion but skipped the raw onion in the finished dish. Served over rice. Will definitely make again.

• Yogurt-marinated leg of lamb with spicy fennel and sumac

  • bernalgirl on December 26, 2025

    I marinated my 4.5 lb bone-in leg of lamb for 16 hours and it was fantastic. Instead of placing it on the vegetables, I placed it on a rack in a roasting pan, which resulted in a beautiful crust on all sides. The yogurt mixture is significantly more than is needed so I added olive oil and tossed cauliflower in it before roasting along with the lamb in the last high-heat cooking segment. Next time I’d divide the yogurt mixture, painting half on the toast and reserving the other half to serve with dinner.

  • Lucylew on December 01, 2019

    I didn't love this recipe. Too much yogurt in the marinade, no directions on what to do with the roasted fennel and the sumac seems like an afterthought. A rare miss for Alison.

• Grilled lamb shoulder over fresh garlicky tomatoes

  • KarinaFrancis on December 21, 2019

    In a word, delicious! We used a butterflied leg instead of shoulder and we’d do that again. Took the advice to serve it with a salsa verde, which paired perfectly. Will do this again, it’s a great summer dish

  • ginger2212 on October 24, 2021

    I made this whole menu and IG'd Alison Roman to tell her it was a hit! She replied :) Highly recommend for a summer dinner with friends.

  • hannah_06xygv on February 13, 2026

    Fast, easy, delicious with lamb chops and a salsa verde inspired herb dressing. The grilled flatbread addition was brilliant to mop up the tomato juices with.

  • pastaplease on April 08, 2026

    Very good! Used leg of lamb cut up, grilled, and a combo of Nosrat's and Waters's salsa verde for the dressing -- and the salsa, however you make it, is a must. Art of Simple Food, Waters, p. 45 and Salt Fat Acid Heat, Nosrat, p. 360-61

• Harissa-rubbed pork shoulder with white beans and chard

  • Jenny on March 06, 2025

    holubtsi - I did some research on this. The roast cooks slowly for 3 to 3.5 hours at 325. Then after you add the beans up the temp to 425 for 35-45 minutes - to reduce the liquid and allow the pork to become golden brown (that is the reason for the high temp at the end). Maybe your liquid amount was less (had already reduced) or your pot was too close to the heating element? I have read lots of reviews of this recipe online and everyone loves it. I would try lowing the rack and checking it every ten minutes - at first or perhaps place a piece of foil with some venting holes so the liquid can reduce and not burn the ingredients. I have made a similar recipe - and watched it closely and when I thought it was getting a little dark covered it.

  • Zosia on December 23, 2019

    As delicious as others have noted. I made this over 2 days, cooking the pork in an instant pot one day (55 minutes high pressure with natural release), roasting it with the beans on the second. I added baby spinach just before serving (in place of chard). Everyone enjoyed the pork but absolutely loved the beans.

  • KarinaFrancis on August 15, 2020

    Oh wow, this was great! The pork was tender and the beans soaked up all the delicious juices. A few little tweaks, I used the chard stalks as well as the leaves and added 2 tins of beans.

  • bernalgirl on February 11, 2023

    I had high hopes for this one but the brown sugar created more of a baked beans profile than I or my family prefers. I’d consider making this without the beans.

  • Astrid5555 on February 29, 2020

    So, so good, whole family loved it, just perfect! Added my chard already with the beans, used rose harissa for the rub, and did not include the preserved lemon, because we don’t care that much for it.

  • Lottabooks on April 01, 2021

    I've made this 3 times. This time I used a 2-1/2 lb. pork shoulder (cut the rub in half), and it just didn't work out. A larger cut of meat is necessary for the fat/juices to drip onto the beans. And, the meat was a bit dry even though I adjusted cooking times. To avoid beans burning I had to keep adding stock to the beans. Past attempts with larger cut of meat turned out well. Good make ahead dish - cook 2 days in advance, remove the pork, wrap and store separately from the beans. To serve, slice the pork and put on platter, drizzle with chicken stock and cover with foil, then warm in oven. Then, in a Dutch oven warm the beans, add the chard and preserved lemon. For serving, a shallow bowl or rectangular casserole dish (warmed) works best in order to retain the heat (beans first, then layer the pork, then sprinkle with cilantro and add lemon wedges to serve). Great with ATK escarole/orange/almond salad.

  • stockholm28 on February 16, 2020

    I liked this, but actually preferred the pork as leftovers, shredded on a sandwich with cole slaw. Next time I will cook it a bit longer with the intent to shred it rather than slice it.

  • Mrs. L on December 07, 2019

    Loved this recipe. I thought the dish was going to be too salty as my preserved lemons were really salty, but when you took a bite of everything with the lemon it was fine.

  • pastaplease on April 08, 2026

    I actually bought this book because somewhere here at EYB I had seen this recipe mentioned and raved about. It's spicy! I used potatoes instead of beans -- the meat dried out a bit with the lid off 45 minutes from finish, but G liked it and I'd make again and maybe leave the lid on a bit longer or add more liquid (?).

  • kfreytag on February 23, 2026

    Wow, this was delicious. Next time I’d like to double the beans and chard!

  • QuinceHouse on January 30, 2026

    This was spectacular. No issues with it being dry. My pork shoulder was 5.6 lbs and bone in so I did a little extra rub and upped the water a bit. I also coated the pork in the rub the night before. Definitely recommend trying this one.

  • lindsey_5xsrit on January 21, 2026

    I couldn’t get harissa so I swapped it for a mix of sriracha, smoked paprika, tomato paste and cumin. The overall flavor was amazing and the beans / chard were a hit! The times recommended overcooked our pork but with small tweaks I will definitely make it again (hopefully with harissa next time!)

  • jennifer_e2l4kf on March 27, 2026

    This is a great one-pot dinner party meal! Always turns out great. I add extra beans to ensure enough.

  • holubtsi on March 06, 2025

    I don't know if anyone else had this happen, but the recipe specifies to raise the heat to 425 for 40-45 mins at the end, after adding the beans. I followed the instructions perfectly, but after less than 30 mins at 425, the top of the pork, which is covered in the brown sugar harissa tomato paste, burned. It doesn't quite make sense, why it should roast at such a high temp, for so long.

  • ChefBeccs on May 14, 2020

    I subsititued the silverbeet for cabbage (which I cooked for a little longer). It was lovely. My family are a big fan of crackling so I sliced off the sheet of pork fat at the very end and popped it under the grill.

  • Lsblackburn1 on November 24, 2019

    Absolutely delicious! I had escarole that needed using up so I used that instead of the chard. Used 2 cans of great northern beans but may throw in an extra can tomorrow to stretch out the leftovers. The addition of the lemon peel really takes this to the next level!

  • Running_with_Wools on December 04, 2020

    This is a flavor bomb. So good.

  • pattyatbryce on January 07, 2020

    Great flavors and very easy. It makes a lot, so perhaps cut in half for a small family.

  • AndieEats on October 10, 2021

    Smaller hunk of meat definitely recommend, so that each bite has some of the rub for flavour. Beans were absolutely delicious, and we wished we had double the amount!

  • averythingcooks on January 12, 2020

    Rave reviews from this household! My roast was just under 3 lbs so I cut the paste rub in 1/2 (and used a 50/50 mix of hot & mild harissa - we find our jar of hot to be VERY powerful). I also used 1 19 oz can of navy beans. I have always either avoided recipes which call for wilting in fresh greens (or at least just skipped that step) but T talked me into using fresh spinach and I'm so glad I did - this is not a step I intend to skip in any dish again! Lastly, I made my own preserved lemons last weekend especially for this and they were delicious. Mine are sliced in the jar and I used 2 slices - I just need to be sure to mince them very finely - there was an occasional big hit of lemon in some bites. We absolutely loved this dish!

  • leighwhit25 on November 13, 2019

    Incredibly good and easy! I used some cooked Rancho Gordo white beans that I had and pork stock instead of water. That said, I imagine it would be just as good as written. The preserved lemon was a nice addition.

  • anya_sf on March 18, 2021

    I had an 8 lb bone-in pork shoulder which I baked at 325 for 4.5 hours, then chilled overnight, skimmed some of the fat, then reheated for an hour the next day before adding the beans. The amount of harissa rub was ample for the larger roast; I used rose harissa as it's milder, but there was still a definite kick. I used 2 bunches of chard and would do so again. Note that if you're serving a crowd, you'll have plenty of pork but probably not enough beans and chard - we just had enough for 4 (but tons of leftover pork). This was really good.

• Low and slow rib roast with rosemary and anchovy

  • DKennedy on February 25, 2023

    We made this for our supper club entree 2/23. We made a 3 rib roast for 8 guests. We salted it two days before our dinner but, in my opinion, did not season it sufficiently, and we kept it covered til day off. Next time I will season WAY MORE HEAVILY and let it sit uncovered in back of fridge til day off, allowing it to pull out the excess moisture and concentrate flavor. We are doing a re-do of this dish next week to see how much difference this will make. this time we are getting a 4 rib roast. The low and slow technique is interesting. Note that it took longer than expected to reach the optimal internal temperature in Susan's steam oven. The anchovy sauce is a keeper.

  • LadyDaga on December 26, 2025

    I used a smaller roast so cut the time in half. Had good flavor and tenderness. The recipe was straightforward with the reverse sear and a great dish for company that enjoys an oven roast.

  • Countesschicklington on May 30, 2026

    Smash hit! Delicious, simple but melt in your mouth wonderful. We are now firmly converted to reverse searing. Anchovy rosemary mixture went with the beef perfectly. Served with mashed potatoes, roasted brussels sprouts and home made anchovy chimichurri.

  • krista_72bovc on May 29, 2026

    Quickly became my family’s favourite for any special occasions. We have tried a similar rub with great success on pork and lamb, too.

  • jacqueline_d7uiai on January 17, 2026

    Used for Christmas, will use for the next one, and the next, and the next...

• Spiced and braised short ribs with creamy potatoes

  • fprincess on December 19, 2024

    It's a good recipe and quite easy. In addition to onions, garlic, and tomato paste, the braising iquid (which is broth - I used water + demi-glace - and white wine vinegar) contains a lot of spices which are an interesting departure from the mostly French or Italian short ribs recipes I have tried in the past (it's worth pointing out that it doesn't contain wine or beer, unlike the vast majority of short ribs recipes I have seen). Spices lean towards middle eastern. The flavors were actually quite intense due to the large amount of spices used, and the inclusion of chopped lemon (preserved lemons can also be used) both in the braise and as a garnish. The online recipe also includes fresh cilantro as a garnish which I thought was a good addition compared to the book version of the recipe. I also liked the potatoes in the dish, which makes it a true on-pot meal. The potatoes stay intact for the most part, and the little bit that sort of melts into the dish thickens the sauce.

  • caroline_sw7nbo on February 02, 2026

    The spices, lemon, and vinegar cut the richness of the short ribs and make this dish unbelievably delicious.

  • lauren_9zpa8d on February 17, 2026

    Grinding the seeds would have been smart to do before! I also blended the sauce after roasting and reduced.

  • krista_72bovc on May 29, 2026

    Great deep flavour - this was the first short rib recipie I tried and still my all-time favourite.

  • pastaplease on April 08, 2026

    Very tasty, but rich. Made w/o potatoes (even though I love creamy potatoes ... who doesn't?). Next time I'll use less fennel and crush it, also peel the lemon and stick with a whole lemon even for 1/3 of the recipe. And when I'm not being so good, I'll add the potatoes ... they sound heavenly.

  • CheesyKranskyLove on October 03, 2022

    Alison has a video of this on Youtube but the recipe is pretty straight forward. I enjoyed it but it wasn't the most exciting thing in history. Potato was the best part.

  • AlineLorieri on May 16, 2021

    We made this last night and it turned out incredibly delicious. So many layers of flavour coming through the entire meal. I love Alison's flavour combos!

  • Jviney on January 01, 2020

    This recipe was finicky at the beginning - I felt I had to adjust the heat of the burners way down to avoid burning, I didn’t have enough fat in the pan to complete the process, the ribs weren’t submerged in the braising liquid. The house began to smell amazing, however, and when we sat down to dinner we loved it. My potatoes never crisped up, but the tenderness of the meat and the flavor were wonderful. I used water instead of broth and worked just fine.

  • pattyatbryce on February 26, 2024

    A hit in our house. Very easy with lots of flavor.

• Soy-braised brisket with caramelized honey and garlic

  • fprincess on June 28, 2024

    The flavors reminded me a bit of Vietnamese caramel sauce, especially with the caramelized honey which was a nice touch. A bit on the salty side for me, but quite good overall. https://forums.egullet.org/topic/157248-cooking-from-dining-in-nothing-fancy-and-sweet-enough-by-alison-roman/?do=findComment&comment=2428155

  • TBackman on February 28, 2021

    My husband treated me to dinner and served it over rice and peas! The savory, rich sweet yet tangy flavors wowed us both ! I definitely give this dish a 5 star rating?????

  • Lsblackburn1 on February 12, 2021

    Delicious- really tastes like pho. Served this over rice noodles with lots of the broth. For tomorrow’s leftovers I’m going to get a lime, which will make it even more like pho.

  • taste24 on November 02, 2020

    I did not prepare this dish, but was the beneficiary of being able to consume it since my mom made it for Sunday dinner. Absolutely outstanding - the flavor of the broth and brisket were so delectable and served over rice noodles was perfect. YUM!!!

  • zverboon on May 26, 2026

    Made several times, always takes longer than it says so I adapted for instant pot this time

  • MarieMacCheese on May 12, 2026

    This was a super easy recipe that tasted like I had slaved all day. Some aromatics, brown some stuff and put it in the pot and cover for 3.5 hours. I will say as a note I actually recommend you add a bit of water to the honey to give you some wiggle room for the browning. My first batch was a half batch and it burnt and I had to start again. But honestly, so delicious. I added more chiles and a bit less soy because I didn’t have low sodium soy sauce. The soup had a delightful kick. I do think you could also skim the fat.

  • john_0dr7c7 on January 26, 2026

    The effort to reward ratio on this is off the charts. Perfect for entertaining. I did reduce the soy by a quarter cup and next time I might add additional honey. Just my preference. Great with something pickly and acidic.

• Lamb chops for the table

  • chawkins on August 30, 2025

    Simple and quite nice.

  • GHolland on July 05, 2021

    Delicious, remember to have some crusty bread to dip in the juices on the serving platter….

  • RachaelHeath09 on August 09, 2024

    this recipe is the most simple, fool proof way to make lamb chops. i keep coming back to it for how quick and easy and tasty it is. 10/10

  • ginger2212 on October 24, 2021

    These are the best darn lamb chops I've ever had. I made these with a potato/asparagus tangle from Sprouted Kitchen. Perfect spring dinner.

• Scallops with spicy beans, tomatillo, and citrus

  • chefmichael on July 12, 2021

    My wife and I DEMOLISHED this. Absolutely loved it. Started with 1lb of scallops and kept the rest of the ingredients as specified in the recipe, right down to the aleppo pepper on hand in my pantry. The raw tomatillos were a revelation and a treat. I wouldn't change a thing about this recipe except perhaps to make it regularly with other seafoods also like shrimp.

  • krista_jo on July 18, 2025

    This recipe is extremely delicious and, if the citrus and tomatillos are sliced very thinly with a sharp knife, beautiful. However, we recommend doubling the sauce.

  • anya_sf on February 28, 2020

    Disappointing. There were 3 of us, so I used 1 pound of scallops but the full amount of other ingredients. I still had to cook the scallops in batches (in cast iron) and the scallop juices ended up caramelizing too much (i.e., burning) so the beans acquired an off flavor. Overall, we thought this dish was less than the sum of its parts. We had it with basmati rice. We did enjoy the citrus and tomatillos, so perhaps I'd try it without the beans (but with the rice).

• Halibut with asparagus and brown-buttered peas

  • krista_jo on February 09, 2022

    This came together very quickly though our halibut fillets were very thick and took almost double the time. A good easy tasty weeknight dinner but not the best way to showcase an expensive piece of fish whatever the author says.

  • anya_sf on February 18, 2020

    I roasted 2 bunches of asparagus on a separate sheet pan; the stalks were medium thickness (I don't like the super skinny asparagus), so I put them in the oven 8 minutes before the fish. Although the green onions weren't super thick, I halved them as I worried they wouldn't be done otherwise (they cooked with the fish); they were flavorful, but difficult to cut and chew. The fish was relatively lean local halibut, which still turned out fairly moist. The peas were plenty buttery with 2-3 Tbsp butter. Overall, everything was delicious, and my family of 3 finished it all.

  • tisayw on April 14, 2025

    I made the recipe exactly as written and everything turned out beautifully. Halibut is not something I normally splurge on, but a local grocery store had it on sale, so I took the plunge. It was perfect.

  • Hansyhobs on June 14, 2022

    This is so simple and easy, great for a quick dinner. The brown butter peas omg so good!

  • peacheater on March 24, 2026

    Made this with salmon instead of halibut (one of the suggestions) - and it was dead easy and very tasty. Good to get all the veggies in the recipe as well. Will add to the weeknight rotation (we eat a lot of salmon!).

  • mooo42 on April 28, 2026

    Swapped lingcod for halibut. Really fast and good, everyone grown ups and kids liked.

• Salmon with soy and citrusy charred scallions

  • bernalgirl on April 12, 2021

    Straightforward and delicious, the charred scallion sauce is wonderful on the salmon. Add the raw scallions at the last minute for textural interest, or about 10 minutes before serving if you want to tone it down a bit.

  • KarinaFrancis on January 30, 2020

    There was just the 2 of us so I cooked individual pieces instead of a large piece. The charred shallots in the dressing was the best bit and I’m going to use that idea again.

  • chawkins on June 25, 2022

    Delicious and easy. Great use of my garden scallions.

  • Zosia on January 07, 2020

    Great flavour, good texture and very easy to make. The dressing was also delicious on the accompaniments of stir fried bok choy and brown rice I served with it. The salmon took double the time in my oven to reach "medium", the way we prefer it.

  • julesamomof2 on December 11, 2019

    The preparation for this salmon dish is standard slow roasting; what made is special was the idea of aggressively searing the scallions (mine were charred in places) and adding those to a citrusy soy 'dressing'. To make it a more complete dish I stir fried mushrooms and asparagus and added them on top of a bed of brown rice, all drizzled everything with the soy mixture. We like this a lot.

  • Barb_N on February 04, 2020

    It took 20 minutes for my fish to reach medium. A nice dressing, though it could have worked with less oil.

  • Lepa on October 09, 2023

    I made this for a dinner party and served it with rice and the turmeric cucumber salad in the book. It was a great combination of flavors. The salmon needed twenty minutes and was tender and delicious with the scallion sauce.

  • snoozermoose on August 28, 2022

    I was worried this would be too citrusy but the sauce was perfect. Very balanced and just tart enough to cut through the richness of the salmon. The charred scallions were a lovely touch.

  • matthew596003 on June 03, 2026

    Very easy, but it did take an additional 10 minutes in the oven. Served with asparagus that I cooked in the oil leftover from the green onion. The sauce was fantastically complex.

  • lindsey_5xsrit on February 05, 2026

    Overall a good simple salmon recipe. My piece of salmon needed to cook closer to 18-20 minutes to get to medium. I also think the dressing could’ve done with less oil.

  • dbruijn on August 08, 2020

    Ammmmmmaaaaazing.

  • Baxter850 on May 25, 2021

    Great dish. Bright with the citrus and deeply flavored with the soy. Don’t overcook the salmon!

  • anya_sf on December 27, 2019

    I just had one bunch of scallions, so I sliced one raw and charred the rest, and skipped the red pepper flakes as some family members don't like spicy food. We preferred our salmon less rare, so it roasted 15 minutes. Served over herbed basmati rice, the salmon was absolutely delicious and moist.

• Clams and cod in heavy cream with tiny potatoes and celery

  • DKennedy on August 15, 2025

    I made this using chowder fish (from SMS) and subbed 1/2 and 1/2 for the heavy cream. This was good, not great.

• Swordfish with crushed olives and oregano

  • bernalgirl on August 07, 2023

    Very straightforward and very good. The olives are a beautiful compliment to the fish. Will happily make this again next time I can get good swordfish.

  • anya_sf on December 15, 2019

    I cooked 2 swordfish steaks, each about 12 oz. They ended up more medium to medium-well done, but that was fine with us, as they were moist and flavorful. I just had a few Castelvetrano olives left and had to supplement with "regular" green olives, which were quite briny, rather than buttery. My husband and I enjoyed the flavor anyway, but our son thought the brine was too strong. I do think it's worth seeking out Castelvetrano olives for this dish. This recipe was quick and easy to prepare; I'd definitely make this again.

  • ginger2212 on October 24, 2021

    So easy and so delicious! Makes me want to cook and eat swordfish more.

  • Running_with_Wools on June 24, 2022

    I made this using cod instead of swordfish and it was fantastic. Fresh, bright, easy and delicious.

  • jenburkholder on September 19, 2021

    This was absolutely delicious. Swordfish was the special at Whole Foods - fresh and in season. Used a 6 oz drained weight packet of Castelvetrano olives that were already pitted, so I just tore them into halves/pieces with my hands. It was just the right amount, and everything just worked together beautifully. So easy and very very good. Even my husband who rarely comments on food said he really liked it.

  • rachelleg88 on October 22, 2021

    Fast, easy and delish!!

  • CheesyKranskyLove on October 03, 2022

    Super easy weeknight dinner. Flavour works well as I normally find swordfish pretty boring.

  • lorloff on May 17, 2026

    The alive sauce for this dish is so good. I was looking to use some fresh oregano from the garden. I really winner can go well with any fish

• Buttered salmon with red onion and dill

  • TrishaCP on December 27, 2020

    I liked the flavors but it didn’t need all of the butter in my opinion. The red onions were particularly good. My salmon was perfectly cooked but it was half of the size that the recipe called for.

  • KarinaFrancis on August 30, 2020

    Absolutely delicious! Like previous reviews I cooked it a little longer (closer to 25 minutes) but it was still soft and luscious. As I was clearing up I squeezed a bit of lemon into the leftover butter in the dish and swiped a piece of bread through, cooks treat and so good.

  • meggan on October 25, 2021

    I let my 7 yo make this and it was delicious.

  • lou_weez on July 14, 2023

    This was delicious! The salmon needed longer than the recipe stated, and I didn't bother with the dill or sesame at the end.

  • stef on March 03, 2020

    Made this with white fish. It cooked in 15 minutes and was delicious.

  • Lepa on November 09, 2019

    This reminded me of our family's favorite salmon dish from Genius Recipes (salt roasted and topped with a pickled onion relish). I think I like that version better than this one. This fish was a bit too greasy. I found myself wanting the salmon from Genius Recipes instead.

  • Jane on January 11, 2020

    I also needed to cook it an extra 5 minutes. 15 mins at 325 is really not enough for a large piece of salmon. Delicious. A lot of butter and oil but you can leave that in the dish. I think I’d half it next time. Lovely flavors from the lemon, red onions and dill. I served it with Crushed baby potatoes with scallion, celery and lots of dill.

  • westminstr on October 04, 2021

    This salmon cooking method has become my go-to. I often skip the dill & sesame seeds & just brown the butter, cook the onion & lemon slices, then pour that over salmon & bake as directed. This makes it more of a pantry dinner w frozen salmon.

  • anya_sf on December 04, 2019

    I preferred to cook the salmon an extra 5 minutes; it was still very moist. My salmon was 1.5 lbs, so I reduced the butter to 4 Tbsp and the oil to 2.5 Tbsp, but used the full amount of onion (cooking most of it), lemon, and capers. The salmon was delicious; I especially loved the lemon slices. As suggested, steamed broccoli was a great accompaniment.

  • Lsblackburn1 on April 04, 2020

    Despite getting green peppercorns instead of capers and somehow the dill not making it home (social-distancing-grocery shopping is hard!), this was delicious. Had leftovers this evening turned into sandwiches with toasted hoagie rolls, left over green goddess dressing and chopped romaine. Fantastic!

  • Mlr5 on April 27, 2021

    Yum! This was super tasty...even my “sick of salmon” husband really liked it and went back for seconds! I added more capers than called for because capers are the best. It’s so bright and balanced. Will definitely be making this again. Made it again...first time I used smaller filet pieces, second time used a large filet (1.5 lbs). Both times required longer cook time than called for. Closer to 20 minutes.

  • djnielsen64 on January 28, 2024

    Simple and excellent! Will def make again!

  • stephanie_frj4st on April 27, 2026

    Loved this! My salmon was thick though and took almost 30 mins to get to 140… after 12 mins it was only 86! So, be mindful of the time the lower oven temp could take larger pieces longer to cook. My dad asked for the recipe and both my dad and boyfriend took seconds!

  • Willora on January 25, 2026

    Probably my new favourite way to prepare salmon. A lot of fat, so probably not a good to everyday dish without adjustments but the flavour was phenomenal.

• Sungold pasta with lemony shellfish, garlic, and pistachios

  • rittingerv on August 12, 2025

    Even though I vastly simplified, it was still excellent flavor. The sauteed cherry tomatoes crushed with garlic and wine is just delicious. I omitted the fennel, pistachios, and clams to simplify - and added a little clam juice to the sauce to make up for the clam flavor.

  • anya_sf on February 13, 2020

    I used grape tomatoes, as they looked best this time of year. For the seafood, I used a 1 lb bag of small frozen mixed shellfish (shrimp, bay scallops, squid). I used a whole pound of spaghetti and added a pound of frozen haricots verts with the seafood for a one-dish meal - it made a ton. My son doesn't like things too spicy, so I reduced the red pepper flakes by half - he still complained, but I enjoyed the slight kick of spice. My husband and I loved this with both the chopped pistachios and some pecorino on top, our son not so much.

• Pot of pasta with broccoli rabe and chorizo bread crumbs

  • wcassity on April 29, 2020

    Tasty. Good weeknight pasta. I used rabe, rigatoni, and made an improvised chorizo with ground pork and fresh bread crumbs.

  • Zosia on January 21, 2020

    Very flavourful and fairly quick to make. I didn't have tomato paste so cooked down half a large can of plum tomatoes. I also substituted broccoli for broccoli rabe which made this dish more family-friendly in my home. Out of habit, I added it to the pasta pot during the last few minutes of cooking rather than cooking it with the tomatoes. The crumbs added delicious crunch.

  • anya_sf on February 16, 2020

    I only had 1 cup panko, but that was enough for the topping. After cooking down the broccoli rabe, I decided I wanted more veg (for a one-pot meal), so I added a pound of frozen chopped spinach, which fortunately cooked quickly. Next time I'll double the broccoli rabe. I loved this, but my son found the chorizo a bit too spicy and the broccoli rabe a bit too bitter, so for kids maybe use mild Italian sausage and regular broccoli.

  • averythingcooks on May 28, 2021

    I took some liberties with the sauce based on comments here, my pantry/fridge and versions we have liked (looking at you SFAH) ie hot Italian sausage, broccoli, some aromatics etc. BUT a huge shout out to Alison Roman for the idea to cook/toast the breadcrumbs in the fat rendered from the spicy sausages - a DELICIOUS topper for a bowl of pasta served out of the pan.

  • dprostrollo on December 13, 2019

    This was really good. Used fusilli instead of rigatoni because it's what I had, and green beans in place of the broccoli (also because it's what I had to hand). Definitely a repeat recipe.

  • jhallen on March 20, 2021

    I really thought I was going to like this, but in the end of the day, I just didn’t. It was not that flavorful and the texture wasn’t great.

  • apw2020 on January 20, 2025

    Made with TJ's vegan chorizo and it was divine.

  • krwhte on March 25, 2026

    Made as directed using spicy Italian sausage; this came out dry and the flavor was overall unremarkable.

  • snoozermoose on October 12, 2022

    This was fine. I'm not convinced it's better than the classic sausage and broccoli rabe pasta. We liked the breadcrumbs, but they did make the pasta feel drier.

  • CheesyKranskyLove on October 03, 2022

    It was tasty but nothing noteworthy. Sausage & bitter green pasta is kind of generic to be honest.

• A very good lasagna

  • Lepa on November 16, 2019

    My family loved this lasagna - my kids said it was the best I have ever made. We like anything with anchovies and I think that's what put it over the edge for us. I will certainly make this again.

  • Lepa on June 07, 2020

    This is my family's favorite lasagna and I've previously reviewed it but would like to add that this recipe works well with homemade lasagna noodles without any adjustments at all and it was lovely.

  • stockholm28 on February 16, 2020

    This is a very good lasagne and individual pieces freeze and reheat nicely. I used a 1 lb box DeCecco lasagne noodles and came up a couple noodles short so finished the top layer with a couple of no boil noodles that I had on shelf; they worked fine. Next time I will buy another box of lasagna noodles. It would have been much more manageable if I’d made the sauce the day before. The cheese kind of melded in to the sauce as the layers were fairly thin.

  • raybun on November 12, 2019

    Excellent for a meatless lasagna! I appreciated not having to make a béchamel and the anchovies in the sauce went undetected by the Fussy Child. Leftovers were not so good the next day so l’ll scale down for the 3 of us next time.

  • CheesyKranskyLove on October 03, 2022

    I'm not sure if being meat-free made it better but it was very tasty. Leftover froze well.

  • lindsey_5xsrit on February 10, 2026

    It was a very good lasagna.

  • ripleypickles on October 16, 2024

    I added Italian sausage. Avoiding no-bake noodles is a great call as this is the first lasagna I've made that wasn't swimming in sauce. I did mix the sauce and the ricotta to make it easier to spread in each layer, and that caused no issues. I also topped it with fresh mozzarella and broiled it, which was a great finisher.

  • BeckyLeJ on April 30, 2020

    This is such a good lasagna!

  • Skamper on November 05, 2024

    I was disappointed in this lasagna. I did wonder about there being no basil or oregano or anything, and it retrospect wish I'd added some. it was just very plain.

  • averythingcooks on November 13, 2024

    I read the EYB notes 1st (of course!) and decided to add some sauasage + fresh herbs (oregano & basil) to the sauce and we were very happy with the result. T also requested chopped frozen spinach in the ricotta mix. My 1.5 qt baking dish (1/2 recipe) was filled right to the top and I appreciated her advice re: the foil lined pan. This sky high lasagna is very good.

  • anya_sf on January 21, 2021

    It was good, not super exciting - I think I prefer meat and/or veggie lasagnas more than plain cheese. Using 1 lb DeCecco lasagne, there were just enough noodles for my dish. There was barely enough sauce for the top, but it still worked out. Fresh mozzarella is hard to shred, so I used 1 lb pre-sliced fresh mozzarella, half of which I chopped and mixed into the ricotta (I had 20 oz and used it all), the rest of the slices placed on top. For the other 8 oz mozzarella, I used part-skim (not fresh) as I had it on hand.

• Crushed blackberry and cornmeal cake

  • Lepa on December 04, 2019

    The corn/blackberry taste was nice but we didn't like the gritty texture from the medium-grind cornmeal (and the blackberry seeds!) This won't be a repeat in our house.

  • ripleypickles on May 29, 2021

    Delicious and not too sweet, especially served hot with vanilla ice cream. If you don't like a lot of texture, use finer ground cornmeal. I'd also skip the folding in of the blackberries and instead layer cornmeal mixture on the bottom, top with half the blackberries and then repeat so it looks prettier.

  • krwhte on April 20, 2026

    Made with a mix of half blackberries, half raspberries and this turned out perfectly. I used medium grind cornmeal and didn’t find this to be too grainy.

  • snoozermoose on February 11, 2025

    The cake came together easily and baked up beautifully, but I agree with Lepa that the combo of blackberry seeds and cornmeal was too gritty of a texture for me to enjoy this fully. We thought this was pretty good but not something we'd make again.

• Sour cherry and sesame galette

  • Katie on August 03, 2025

    I love this tart, so fun for summer. One this is I never quite know whether to pour the juices that collect around the cherries in the bowl onto the galette. This time I didn’t and I think next time I might try adding it, since I definitely lost some of the sugar.

  • Katie on August 03, 2025

    I love this tart, so fun for summer. One this is I never quite know whether to pour the juices that collect around the cherries in the bowl onto the galette. This time I didn’t and I think next time I might try adding it, since I definitely lost some of the sugar.

  • Katie on August 03, 2025

    I love this tart, so fun for summer. One this is I never quite know whether to pour the juices that collect around the cherries in the bowl onto the galette. This time I didn’t and I think next time I might try adding it, since I definitely lost some of the sugar.

  • Katie on August 03, 2025

    I love this tart, so fun for summer. One this is I never quite know whether to pour the juices that collect around the cherries in the bowl onto the galette. This time I didn’t and I think next time I might try adding it, since I definitely lost some of the sugar.

  • Katie on August 03, 2025

    I love this tart, so fun for summer. One this is I never quite know whether to pour the juices that collect around the cherries in the bowl onto the galette. This time I didn’t and I think next time I might try adding it, since I definitely lost some of the sugar.

  • Katie on August 03, 2025

    I love this tart, so fun for summer. One this is I never quite know whether to pour the juices that collect around the cherries in the bowl onto the galette. This time I didn’t and I think next time I might try adding it, since I definitely lost some of the sugar.

• Casual apple tart with caramelized buttermilk

  • raybun on November 10, 2019

    This was delicious! I alternated Granny Smiths & red apples so they wouldn’t collapse after reading a comment by another baker. I definitely didn’t use a whole 1/3 cup of buttermilk either, maybe a tablespoon. Divine served with vanilla ice-cream .

  • Wende on February 15, 2023

    I have made this so many times. It's really good and hard to mess up. The pastry recipe used for this always turns out perfectly - it makes enough for two tarts, so I use one and freeze the other for later. My favorite combo is a mix of Honeycrisp andPink Lady apples with all three of the spices. I've made it with the apples neatly shingled and just piled up. Piled is easier, but I don't notice the apples shrinking as much when they are shingled - I'm sure they do, it's just not as noticeable. I've gotten so many compliments whenever I've served this to guests that it has become my go-to dessert when I have people over.

  • bwhip on December 25, 2021

    Delicious! Crust (from the same book) was delicate and flaky. I used Granny Smiths, with cinnamon. I’ll make this again for sure.

• Crispy chocolate cake with hazelnut and sour cream

  • KarinaFrancis on February 22, 2020

    I’m not generally a chocolate cake fan so believe me when I say this cake is outstanding! Dense yet light, sweet but not too sweet and deliciously chocolatey. My niece said “best cake I’ve ever eaten”. I think the family will demand I make it again. Agree there is too much cream accompaniment but we ended up using it with some berries and granola as a parfait of sorts the next day.

  • tarae1204 on January 16, 2020

    I can't believe this incredibly rich and chocolate-y cake is gluten free. (And this important fact is not emphasized by Roman). I truly can't wait to make this for my gluten-free friends on their birthdays - no more sad gluten-free boxed cake mix. Notes on recipe: Used almond flour. Had too much sour cream frosting and I actually felt like the sour cream frosting was too rich. I would try the cake with simple whipped cream, lightly sweetened, maybe a little Grand Marnier or hazelnut liqueur to flavor it.

  • Lepa on September 07, 2021

    Adding to the enthusiastic praise of this incredible cake. I don't love chocolate desserts but made this for my son's birthday and we loved it. I especially loved the whipped cream, which includes sour cream and Nutella (!) This is one of the best desserts I have ever made.

  • Jane on January 11, 2020

    A lovely gluten free dessert. Served it with the Nutella cream and blackberries.

  • anya_sf on February 15, 2021

    Absolutely delicious cake with a moist, slightly fudgy, but not too dense, texture. I expected the topping to hold peaks like whipped cream, but after adding the Nutella (mixed rather than folded in - think it is too stiff to readily fold), all definition was lost and it was a sauce. Maybe that's how it's meant to be. Anyway, the topping was delicious too, and would've been good without the Nutella as well.

  • Lucylew on November 22, 2019

    Wow. This cake is definitely one of the best desserts I have ever made and I am not a huge fan of chocolate or Nutella. It's very easy to put together and looks impressive. After my husband and I eat took the first bite, we looked at each other and simultaneously said "This cake has got to go!" No lie. We finished our plates, packed up the rest of the cake and drove it 20 minutes to drop it off at my mom's house. We could not be trusted not to finish the cake that night between the two of us! Rich but light. Not too sweet. Perfection.

  • skvalentine on August 29, 2023

    Very rich, very tasty! Was enjoyed by my family for a birthday celebration. Finally found a use for the jar of Luxardo cherries I bought on a whim!

  • jenburkholder on May 23, 2022

    Like everyone else, we enjoyed very much. Well, except for my younger son who said it was okay but too rich. I just whipped cream and added a small bit of sour cream and Nutella, don’t need to overthink that part!

  • Pimlicocook on September 17, 2023

    This is really very good. My oven bakes hot, so I baked the cake for around 30 minutes, rather than 35-40min as per recipe, and it was perfect (at 25m I felt it jiggled a bit too much). The cake doesn't taste of Nutella, but is rich and moist and delicious - and surprisingly easy to make, too. As other suggested, I made just half the amount of the cream/sour cream/Nutella mix to eat on the side and it was ample.

  • nlehrer on April 02, 2026

    Yum!! Was such a huge hit. I even used non-dairy butter to make it parve and it was still so good

• Sweet and salty cream cheese tart

  • mlbatt on February 27, 2020

    Baked in a springform pan and the filling stuck to the side, so the cake cracked quite a bit despite slow cooling. Next time I'll try a tart pan. Used blood orange juice and luckily had lots of blood orange slices to cover up the cracks. Everyone loved it (used the labne and sour cream options).

  • Lucylew on December 21, 2019

    This was good for what is essentially a fuss free cheesecake.

  • anya_sf on August 16, 2020

    I made 1/2 recipe in a 7" tart pan, using Ritz crackers, cream cheese, Greek yogurt, and lime. The filling didn't seem quite set after 30 min, but maybe it was, as the tart cracked and slightly browned after 35, but it was fine anyway. The unbaked filling didn't taste that sweet, so I added an extra tablespoon of sugar, and would add more next time to balance the salty, tart flavors. This was definitely best as a thinner tart since the filling was quite dense. Overall, we liked it, and it was easy to make.

• Salted honey panna cotta with crushed raspberries

  • Lepa on November 09, 2019

    My family loved this. The panna cotta is made with buttermilk and sour cream and it has a lovey tang. It's not too sweet. The raspberry/apple cider mixture is a lovely accompaniment. Please note that while the recipe says it needs at least an hour to chill, we found that it was still pretty watery after two hours. I think 4 hours or more would be ideal.

  • Astrid5555 on December 21, 2025

    Lovely tang from the buttermilk and sour cream. Would add a little more salt next time since we did not really taste it. Based on the other reviews I made it the day ahead and they were perfectly set when I served them. Also, this recipe makes a lot, so count on having leftovers (which was a very nice thing!).

  • cooksterr on December 26, 2025

    We thought ths tasted very similar to plain yogurt - not for us!

  • pattyatbryce on March 01, 2024

    Great way to use up buttermilk and cream. Very nice flavor, but makes a TON. I also had trouble with getting it fully set, but I did use some creme fraiche that was thinner than commercial sour cream and that might have been the problem.

  • anya_sf on January 14, 2021

    I made 1/3 recipe for 3 relatively light portions. I may not have used enough gelatin as the panna cottas did not fully set, even after several hours (and 1 hour would certainly not be long enough). I made 1/2 the topping (which wasn't that much) using thawed frozen blackberries and raspberries and lime juice. Despite not fully setting, this dessert was delicious.

  • SarahL on October 12, 2025

    Mine also needed 2+ hours to set but when it did, the texture was perfect! Great balance, and not too sweet.

• Torn plum browned-butter cake

  • Astrid5555 on September 27, 2020

    Not my favorite plum cake but quite ok. Had a real marzipan-y taste to it from the almond flour.

  • TrishaCP on August 06, 2021

    I love marzipan but I didn’t like this cake. Didn’t like the honey, and didn’t like that my cake got singed on the edges in order to cook through the middle.

  • meggan on August 29, 2020

    Mine took a long time and the middle still didn't set - next time I might try a pie plate or something more shallow. It was easy and delicious though.

  • raybun on November 12, 2019

    Mine needed longer in the oven and my fruit sunk. I used fresh figs instead of plums, it tasted amazing!

  • ChelseaP on July 07, 2022

    Same issues as everyone else with timing and I sadly ended up pulling it out too early so it was a bit undercooked in the middle. Flavours were great though.

  • Samallyn6 on August 22, 2020

    Easy but delicious, perfect to take to a small gathering.

• Tiny, salty, chocolatey cookies

  • raybun on November 12, 2019

    Just like eating a brownie in cookie form, fantastic! Used chopped almonds.

  • khopkins1012 on January 02, 2020

    I really like these cookies. They took ~8 minutes in my oven. I left out the nuts.

  • meggan on May 11, 2020

    I love chocolate but these were a little too sweet for me. Confectioners sugar is too cloying and that is the main ingredient.

  • Wende on November 14, 2022

    These may be the best cookies I've ever made. I took a batch to a large party and couldn't believe the number of people (mostly strangers) who came up to me, raving about the cookies and literally pleading for the recipe. The key to the level of sweetness is using very dark chocolate with an absolute minimum of 65% cacao. Mine were not tiny at all, so I was concerned that I had done something wrong, but if I did, I couldn't tell from the taste. These were super moist when baked for the shorter amount of time as per the recipe. When baked for the longer amount, they were a great mix of crispy and chewy - just like the edges of brownies, as the recipe itself notes. Either way, I suggest putting cut pieces of parchment under each cookie if the are going to be stacked or overlapped on a plate for serving.

  • fprincess on August 15, 2025

    Conversion to weight measurements: 85 g butter 289 g sugar 92 g cocoa powder Yield was 48 cookies

  • fprincess on June 24, 2024

    In short, it's a cookie where the sugar is 100% confectioners' sugar, and the flour is replaced with sugar. This results in a brownie-like texture which is very pleasant. She uses browned butter for extra flavor, and a combo of cocoa powder and bittersweet chocolate. Nuts optional - I used walnuts. I loved the intense chocolate flavor and the fact that it's very easy to make. However we struggled a bit to finished the entire batch as they were quite sweet (my yield was 48 cookies vs. 24, which means mine were on the smaller size). Good in small doses only! :) Note: the recipe is by volume which is rather annoying (her most recent books have weight measurements).

  • Kmatthe on December 21, 2025

    These are amazing and so easy to make.

  • mooo42 on December 15, 2025

    Very rich. Delicious, easy.

  • BeckyLeJ on April 30, 2020

    These are the best cookies ever! I too skipped the nuts, I was sharing them and wasn’t sure about allergies. They are amazing!

  • anya_sf on December 03, 2019

    Quick and easy to make. Mine took about 8 1/2 minutes to bake. I skipped the nuts this time. The cookies were mostly lightly salted dark chocolate, barely held together with chewy brownie batter. How could that be bad?

  • lindsey_5xsrit on December 25, 2025

    These cookies were quick to come together and are truely a brownie in thin cookie form. They taste great (all about the chocolate you choose) but I wish I made them smaller. If you make 24 cookies I think they’re still too big to enjoy since they’re so rich - another commenter mentioned stretching the dough to make 40+ cookies and Id do that next bake.

  • pastaplease on April 08, 2026

    Pretty good. Cooked for 11 minutes.

  • joanie_9g7ii1 on March 10, 2026

    I have made these cookies so many times, I almost know the recipe by heart. Protips are use the best cocoa powder you can find. Half of the dark chocolate baking bar at Trader Joe’s makes 1 batch. I put pistachios in mine and WOW the best nut combo. Make sure you let them set before moving off the pan!

• Lemony turmeric tea cake

  • fprincess on May 01, 2024

    Another winner. I enjoyed the texture which has a very fine crumb thanks to the sour cream / yoghurt in the recipe (I used a mix of both). The lemon flavor really comes through (I liked the technique of rubbing together the lemon zest with the sugar before adding the wet ingredients), and the caramelized lemon slices on top are delicious. Favorite part - the browned exterior. For the inside to be fully cooked, I needed to cook it 15-20 minutes more than the 50-60 minutes the recipe called for. I didn't like the fact that the recipe was by volume, next time I will use an online version that has weight measurements.

  • SugarTreeBaking on April 22, 2020

    Other than the addition of the turmeric, which creates a lovely yellow color, this was just an normal lemon tea cake. 2 tablespoons of zest from one lemon? I needed an extra half lemon.

  • KarinaFrancis on July 31, 2021

    Lovely, like a sunshine cake. The lemon flavour shone through and the texture was soft and delicate. I used the yogurt substitution. Will make this again

  • TrishaCP on March 05, 2022

    This had a gorgeous color from the turmeric and tasted great. I removed my cake at 45 minutes since it was cooked through by that time. I used candied lemon peel on top after reading about the bitterness of the lemons, and I was really happy with that choice.

  • Astrid5555 on November 10, 2019

    Did not have enough lemons so used only half the quantity called for in the recipe, finished cake was still lemony enough for my taste. The loaf has a lovely yellow color from the turmeric in the batter, which was a bit of a surprise for the rest of the family. Topped the cake with thinly sliced limes not lemons, which became quite bitter, so would not do again even though recipe calls for it. All in all a definite repeat!

  • raybun on November 12, 2019

    What a spectacular colour! The adults loved this, Fussy Child didn’t. A very different lemon cake, that I’ll make again.

  • khopkins1012 on May 16, 2020

    I halved the recipe and baked it in a 5x3 mini, bread pan. I’ve noticed that I dislike the use of whole lemons in other Roman recipes so I left those off the top. I baked it at the same temp and time listed in the recipe.

  • stephanie_frj4st on April 17, 2026

    Accidentally used nonfat Greek yogurt and it still turned out, but will try it again with full fat as I did think mine was a little dry. Also, will use a mandolin on the lemons next time.

  • lindsey_5xsrit on February 09, 2026

    Flavor is good - lemon slices are bitter I would omit next time or use a mandolin. My cake didn’t rise fully even with 70 minute bake time which makes me think my oven ran cooler than expected. Would make again with tweaks!

  • pastaplease on April 08, 2026

    Pretty color, a little dry. Lemon taste was faint (maybe add more?) and not sweet (more sugar?). Maybe even add some berries. Easy to overcook -- don't.

  • CheesyKranskyLove on October 03, 2022

    Beautiful, moist cake with the best sunny yellow colour. My favourite dessert recipe in this book. I've made it at least 5 times and it's good every time. I used a mandolin for the lemon slices. Beware that the slices shrink a lot after being baked.

  • leighwhit25 on November 13, 2019

    Beautiful color but I found the taste to be a bit bland. My husband didn't like the texture of it - called it gummy - I didn't really have an issue with that. I've got other lemon tea cakes i like better - I might steal the turmeric idea though!

  • Lsblackburn1 on February 17, 2021

    I loved this. I found mine needed closer to 70 - 80 minutes in the oven, but the result was so moist and lemony. I liked the lemons on top a lot, but they did make the cake hard to cut neatly.

  • Tweedles81 on December 09, 2019

    Baked using the yogurt substitution. Though I used regular lemons for the zest and juice, I sliced Meyer lemons on top, and I think that helped temper any bitterness that regular lemons might cause. We’ll be making this a lot in our house!

  • Lucylew on November 22, 2019

    I really loved this cake - full of lemon flavor and absolutely beautiful color. It was really quite lovely to look at but the thinly sliced, sugar laced lemons on the top of the cake initially taste great but then go bitter quickly. Also, even using a sharp knife, the lemon on top does not allow pretty slices - they rip up the cake. I'll make again without the lemon on top.

  • MollyPellecchia on June 24, 2023

    Made 2 loaves. Baked for 55 min. Soaked the lemon slices in some sugar while I made the loaves. Metric conversions in NYTimes cooking site. Can’t wait to slice.

• Crispy vinegared potatoes with dried chile

  • ginger2212 on October 16, 2022

    These are good when you want a spiced potato fairly quickly but not my favorite potato dish of Alison's.

  • averythingcooks on September 06, 2021

    I cut this in 1/2 using some larger fingerlings from the garden sliced as instructed. The 2 of us devoured them...the only thing is I think I'd like an even bigger hit of vinegar. I will try Nigella Lawson's version to compare (distilled white vinegar used here vs Nigella's cider vinegar).

  • djnielsen64 on February 07, 2024

    Loved these, will def make again. Be sure to slice on the thinner side. The thinnest slices were the best and crispiest.

• A big pot of brothy beans

  • Alliehipp on March 09, 2026

    Baby Lima beans - shallot, garlic, thyme + fennel stalks Soaked almost 24 hours

• Buttered turmeric rice with crushed almonds and herbs

  • anya_sf on August 11, 2021

    I won't rate this since I made significant changes, but I wanted to note those for future reference. I used half the oil and butter, which seemed like a generous amount relative to the amount of rice, but may have affected crust formation. I also used half the almonds (again, seemed like plenty) and the only herb I had was dill. A 12" cast iron pan worked well, but I worried about burning, so turned the heat to low so it didn't get quite so crusty. I fluffed everything together at the end. It was an enjoyable side dish.

  • edougherty on January 02, 2026

    Delicious, made with slivered almonds and pine nuts and a white onion and still delicious. Great with date and lemon chicken

• Butcher's steak with dried chiles and salted peanuts

  • lindsey_5xsrit on March 25, 2026

    The salsa is a great condiment I’m glad to have in my fridge though I amped up the flavor with additional vinegar and a pinch of msg. Would be curious to add one Arbol chile next time as there was no spice. Was great over pineapple in addition to the steak

• Chicken and mushroom skillet pie with greens and tarragon

  • anya_sf on January 12, 2020

    The chicken rendered a lot of fat, even though the skin was trimmed, so the butter was not really needed (I did add 1 Tbsp). Since my puff pastry was rectangular, I put the filling in a rectangular casserole, rather than baking it in the skillet. The partially-cooked chicken meat (I used thighs) was a bit difficult to remove from the bone; fully cooked chicken would be easier. My pastry got overly brown and burnt on the edges, which I had to cut away, but we enjoyed the rest of it. The filling was absolutely delicious, although thinner than traditional pot pie filling, so we had it in bowls. This only served 4 in our house.

• Kimchi-braised pork with sesame and egg yolk

  • Lsblackburn1 on March 10, 2021

    This is a great version of this stew - almost the same as the Milk Street recipe that I love (maybe spicier and more porky?). Served with tofu, radishes and soft boiled eggs.

  • Skamper on June 12, 2022

    Very good. I used baby back ribs and the instant pot. I browned the ribs, but not sure this is necessary. Used 5 c of water and cooked at high pressure for 30 minutes.

  • CheesyKranskyLove on October 03, 2022

    This is basically an easier version of kimchi jigae. I normally make my own achovy broth/dashi for korean stews but using water in this recipe went fine. I used baby back pork ribs and it was done at 2 hr. Watercress added a nice peppery crunch to the dish. Next time I will serve the radish/apple on the side rather than top the stew with it.

  • dakota_dqnii0 on April 22, 2026

    I’ve made this several times, and it’s tasty but so spicy. I cut the gochujang and kimchi in half, which obviously removes some flavor so I compensate with a little sugar, vinegar and fish sauce.

• Citrus chicken rested in herbs

  • Skamper on January 15, 2020

    Gave the chicken - skin especially - gorgeous mahogany look and good flavor. I used about 3 lbs of thighs and a full batch of marinade. I used red yuzu kosho that is quite spicy so only used 1 T. Marinated 24 hours. I blanked on buying parsley and cilantro, so didn't rest it on herbs - curious how much this adds. I rested the chicken on a layer of sliced lemon and orange as it roasted, then poured the reserved marinade over the chicken in the roasting pan and let it rest for 10 minutes.

  • anya_sf on February 10, 2020

    Amazingly, I found yuzu kosho at TJ's. I used chicken thighs and marinated them 24 hours. Per the suggestion, I roasted sliced fennel and quartered radishes alongside the chicken. The marinade was quite zesty and really made everything taste delicious.

  • rachelleg88 on February 19, 2021

    Aaaabsolutely delicious. Even after accidentally setting it on fire on the barbecue.

• Pan-fried sardines with fried and salted lemons

  • Pimlicocook on July 08, 2023

    Though it's grey, rainy day in London, this looked and made me feel like I was at the seaside... Made with good sardines from my fishmonger, and although I worried I'd over-browned the butter, it turned out to be perfect. Served with tomatoes, fennel and anchovies from the same book.

• Grilled trout with green goddess butter (a whole fish! yes, you can!)

  • Running_with_Wools on March 24, 2025

    I served this butter with grilled halibut instead of trout. Scrumptious! Will definitely make this again.

  • anya_sf on May 02, 2020

    I grilled 3 trout (1 per person); cooking instructions were spot on. There was plenty of green goddess butter for the fish and some roasted vegetables as well. The trout skin did not stay crisp, so spooning the butter onto the skin didn't really make sense, as we wanted it on the meat, so I won't bother with that again, but will just serve the butter on the side. The fish and butter were just delicious.

  • pattyatbryce on August 17, 2024

    This was the recipe that tempted me to try. We now love grilled whole fish. My grillmaster husband even asked that we buy a fish basket after our first try. This is an excellent recipe and wouldn't bother with the butter on the skin - just serve with the fish fillet!

• Ricotta-stuffed shells with burrata, mushrooms, and herbs

  • anya_sf on January 22, 2020

    I'm too lazy to stuff shells, so I followed the suggestion to use rigatoni (the whole 1 pound box) and just mixed the cooked pasta with the ricotta mixture. Using a mixture of hedgehog, trumpet, cremini, and button mushrooms, a lot of liquid was exuded during the roasting process, so I had to drain that off for the mushrooms to brown. I roasted the mushrooms a day ahead so this recipe was actually doable on a weeknight. I love mushrooms and cheese and thought this was just fabulous. The herb topping really brightened the flavors.

  • pattyatbryce on December 09, 2019

    Definitely takes some time, but not very hard at all. The tip about olive oil on pasta after draining was a good one. I made it with burrata, but fresh mozzarella would be an adequate swap.

  • ginger2212 on October 24, 2021

    These were delicious but very rich. I'll probably never make again but enjoyed eating.

• Coconut banana cream pudding

  • JeffALNY on February 24, 2026

    I thought this was delicious. My mom always uses jello pudding and cool whip, so this was a nice slightly refined version. I may have put too much confectioners sugar in the cream because it was a little rich for me. Will definitely make again though!

  • anya_sf on April 05, 2020

    I made 1/4 recipe, which just fit in a 1 quart bowl, using slightly fewer graham crackers but 2 small bananas. That served 4 people, so a full recipe could potentially serve 16. Although the pudding was super smooth when warm, it became somewhat grainy when chilled, as if tiny droplets of coconut oil had solidified. Fortunately, my husband and son didn't seem to notice. Next time I would try light coconut milk and either half-and-half or whole milk in the pudding. Everyone enjoyed this.

• Upside-down apricot tart

  • anya_sf on June 09, 2020

    Super easy to make. I used 1 Trader Joe's puff pastry sheet (9 oz) which was hard to roll out much bigger than 10". For a 9" tart, it would have been better to have the pastry 11" around to account for shrinkage. I baked it a few hours ahead but didn't unmold it until right before serving, as instructed. I thought it would make a big mess since the pastry shrank a lot, but it was fine. There was a lot of liquid, though, so the pastry does get soggy quickly. The flavor was delicious and it was a nice, relatively light summer dessert. We just had it plain, but I'm sure pistachios and/or whipped cream would be great.

  • bwhip on July 19, 2020

    Easy and delicious. Really maximizes the apricot flavor. Great warm with vanilla gelato.

  • mfsimmons on June 01, 2026

    Wow, this was so good that I had a second slice. One thing I would change is adding a few vent slits to the puff pastry to prevent it from doming.

• Sheet cake with mascarpone and coffee

  • anya_sf on March 19, 2020

    This final instruction is missing from Step 2 of the recipe: Fold the cream mixture gently into the egg mixture.

  • anya_sf on March 21, 2020

    Better if made a full day ahead. We had it on the first night, but the coffee mixture hadn't soaked much into the cake (almost angel food). The second night, the cake was mostly moistened through, although even then the edges were dry in places. It was delicious, creamy, and not super sweet. Half the recipe served 6.

  • stacymarkow on December 26, 2021

    It's a good thing she doesn't call this a tiramisu, because it was more like a tiramisoup for us. The technique is off here, when I immediately added the mascarpone to the cream it became a lumpy broken mess. Even after the second store trip the filling was way too thin. Cake is good though, would make that again, but filling is off.

  • Pimlicocook on October 13, 2025

    Loved this: not too sweet and good coffee flavour. Agree with anya_sf that it is even better on second or third night, though mine was firm enough on the first evening having been assembled in the morning. Made half the recipe, which makes around 6 servings: used ladyfingers, rum and diluted 4 espresso shots very slightly with water for around 1 cup total but then used maybe 80% of this, thinking it was too much. Next time, would just use 4 espresso shots, undiluted and full amount, for an even richer coffee flavour.

  • skvalentine on October 01, 2023

    Made this for my brother's 40th birthday dinner. I put it together (used ladyfingers) around 10 AM and served it around 6 PM. I felt there was a little too much liquid-- next time I would try 1.5 cups of espresso. I also had the issue of the cream mixture turning lumpy, but it didn't seem to effect the finished cake when served. I loved the flavor (used whiskey we had, but would try rum next time).

• Almost angel food cake

  • Lsblackburn1 on April 13, 2020

    I also used one stick of butter, so only 1/2 a cup. This worked great! Served with whipped cream and strawberries.

  • anya_sf on March 20, 2020

    Error: 1 cup butter is not 1 stick, it's 2 sticks. Since angel food cake traditionally does not have fat, I assumed 1 stick (1/2 cup) butter was correct. I made 1/2 recipe (using 1/2 stick butter) in a 9"x13" sheet pan and it turned out fine. I used it in the "tiramisu" recipe, but think it would be great in trifle or strawberry "shortcake".

  • Katie on May 27, 2026

    Alison Roman has confirmed it should call for 1 stick, 1/2 cup butter

• Kitchn

  This one might be a notch up from beginner (I’m looking at you, whole grilled trout). But if you know a cook who can handle the basics, and is new to entertaining, it’s spot on.

  Full review

• Kitchn

  ...is a plea for home cooks everywhere to stop using the word “entertaining” altogether, and we can’t wait to read it.

  Full review

• Food52

  Roman gives us mini-cooking lessons and little reinforcements...Good advice whether you're inviting 12 people for dinner, or two.

  Full review