• Saltairelife on October 24, 2025

  One of the prettiest cookbooks I've purchased. Food photography is amazing. Makes you want to cook the recipes..problem is they just are not good recipies- lots off issues with how they turn out, balance of flavors is off, or just being o.k. I made 30 of the recipes in this book and would only make two of them again. I am a solid cook and have a solid cookbook collection, but this cookbook for me- is going to donation.

Notes about Recipes in this book

• Sheet pan French toast with whipped lemon ricotta and juicy berries

  • anya_sf on October 30, 2022

    Great, hands off method to cook a lot of French toast. I used a store-bought, presliced (3/4") brioche loaf (11 slices), and the pieces barely fit on the sheet pan - had to squeeze them together, but the method still worked. There was a lot of extra custard; next time would make 25% less. The toast puffed in the oven, but deflated upon cooling; a sturdier bread might deflate less. The ricotta and berry toppings were great on top (plus a little maple syrup). Next time I wouldn't bother processing the ricotta, as the slight graininess doesn't bother me.

  • kaityblueeyes on January 01, 2023

    This was very good and easy! Made with raspberries and added more salt and some lemon juice to the whipped ricotta. A great method for making big batch French toast.

• Whole-wheat popovers with maple apple butter

  • anya_sf on November 06, 2022

    The popovers were plenty salty made with unsalted butter. I baked 12 smaller ones in a muffin pan and they were dark and crisp after just 10-12 min @ 350 F. Some of them puffed nicely, while others sank in the center- not sure why. Fuji apples worked well in the apple butter. I loved that the apples did not need to be peeled. The apple butter was highly spiced, which I enjoyed - delicious with the popovers, and would be great on whole grain toast.

  • kaityblueeyes on March 25, 2023

    These were good. Made mini ones in my muffin tin and they were still delicious. Everyone loved the apple butter as well. Cozy weekend breakfast.

• Pumpkin streusel coffee cake with cinnamon butter

  • anya_sf on June 11, 2022

    This is what I'd call pumpkin bread rather than coffee cake. I used white whole wheat flour and vegetable oil. Perhaps because of that, or it may have slightly overbaked, the loaf was a tad dry, although not too bad. Not too sweet, the streusel ribbon was a nice touch, and I'd add that to other less-sweet quick breads. We enjoyed this for breakfast without the cinnamon butter.

  • Devons on September 28, 2023

    Ditto it is pumpkin bread (not the tender, sweeter crumb of a cake). It is not at all sweet even with the streusel ribbon but I didn't serve it with the cinnamon butter so that might have added sweetness. Doubled the recipe for 2 loaves, worked well. Stretched a single 15 ounce can of pumpkin to two cups with the addition of applesauce -- needed about 1/4 cup'ish. I'll put a maple glaze on it to satisfy my husband's sweet tooth. All in all it tastes good and seems virtuous with 100% WW pastry flour.

• Better-than-the-box blueberry lemon poppyseed muffins

  • anya_sf on June 22, 2022

    Very nice, fairly healthy muffins, not too heavy despite the whole wheat, with just the right sweetness. In place of coconut oil, I used half melted butter, half canola oil. Using regular lemons, the glaze was too tart, and also too thin, so I added extra powdered sugar (and did not need all the glaze). Also just put 1 tsp lemon zest in the glaze, not 1 Tbsp.

  • southerncooker on July 08, 2022

    These were delicious. These are made with whole wheat flour. The mix of fresh blueberries and Bonne Maman Blueberry jam was so good. I used local honey from my Tumbling Shoals Farm Share

  • WhatMattersMostNow on January 05, 2024

    I can't stop making these as my family is obsessed with how good these taste and the fact that they are made from healthier ingredients (coconut oil, honey, etc.). I subbed chia seeds for the poppy seeds and it adds great moisture and more protein. I love the tart glaze!

  • lindsey_5xsrit on January 04, 2026

    Made a few substitutions including one recommended here to use chia seeds instead of poppy seeds. I didn’t have coconut oil so subbed with butter and thinking I’d try again either with coconut oil or with 1/2 butter 1/2 veg oil as recommended here! A healthyish muffin that came together very easily - family liked them more than I did so would definitely make again.

  • patrick_ulzrij on March 04, 2026

    I messed these up

  • susan_k4oxgg on April 12, 2026

    I thought they were oily.

• Chocolate chip (and banana) pancakes

  • anya_sf on June 14, 2022

    I'm not a chocolate-for-breakfast person, but enjoy chocolate + banana and thought these pancakes were pretty good. I diced the banana and stirred it and the chips into the batter to coat them better (less likely to burn on the griddle). I got 6 pancakes from 1/2 recipe, but they were more filling than our usual ones. The maple butter was delicious on top.

• Double apple Dutch baby

  • Shaxon on April 17, 2022

    There isn't sugar in the batter so don't skip the maple syrup drizzle.

  • anya_sf on November 17, 2022

    Very tasty. I liked the texture and flavor from the whole wheat flour. The pancake puffed in the center as well as the sides, so it was kind of funny looking. Skipped the whipped cream on top and just had this with apple butter and maple syrup (either topping would be fine on its own).

  • Saltairelife on October 24, 2025

    Didn't turn out for me.

• Chai orchard doughnuts

  • anya_sf on November 09, 2022

    I reduced the apple cider the day before baking, so these were quick to make in the morning. I only got 10 doughnuts. I needed an extra tablespoon of butter for brushing and there was a lot of extra sugar mixture. Baked doughnuts are really just muffins in a cute shape, but somehow they feel like more of a treat. Not too sweet, these were really good.

  • Anea25 on September 08, 2024

    I really liked their flavour, the texture was a bit too much for me so I might change the ratio of whole wheat to regular flour

  • gretchen_mcldh6 on March 02, 2026

    We love these donuts! Love the flavor. I used apples from my apple tree to make the apple butter. I also used all purpose flour instead of whole wheat.

• Seeded whole-grain bread

  • KarenDS on June 18, 2022

    Used medium organic rye instead of dark rye. Needed quite a bit of extra flour during mixing. Bread turned out very nice.

  • anya_sf on October 11, 2022

    I used regular whole wheat flour and pumpernickel. Added 2 tsp whole grain bread improver. Chilled the dough overnight. Unfortunately I underbaked it - will check internal temp next time. The edge pieces made delicious toast, so I'll definitely try this again.

  • Frogcake on June 16, 2024

    I used medium grain rye in place of dark flour and white pastry flour instead of whole grain pastry four. This is a good bread recipe, and as another review commented, it makes really awesome toast! Also recommend a second rise overnight. Very tasty bread which I would make again.

  • Saltairelife on October 24, 2025

    Didn't turn out for me. Didn't rise. Too dense.

• Cheddar-fried eggs with bacon and herbs

  • southerncooker on April 17, 2022

    This was good, but my cheese stuck to my cast iron pan. I only used one egg, and precooked chicken bacon. I ordered flat leaf parsley in my grocery pick up and they gave me cilantro so I used that as one of the herbs in the herb salad.

  • christinezac on July 16, 2022

    Love this. I didn’t have some of the herbs- only cilantro ( not in recipe) and basil. Delicious! The cheese I had didn’t come out crunchy ( not sure why) but overall delicious!

  • Saltairelife on October 24, 2025

    This wasn't great.

• Jerusalem-style egg and cheese bagel with green zhug

  • southerncooker on May 19, 2022

    I used a skinny everything bagle and rainbow Swiss Chard from my farm share instead of spinach.

  • Zosia on October 30, 2023

    Messy to eat but tasty. I used store bought salsa verde for the zhoug.

• Garlic yogurt with poached eggs and chile butter

  • christinezac on July 17, 2022

    A good mix of flavors but I « over- lemoned » and too much oil/butter.

• Prosciutto breakfast cups with chive pesto

  • Saltairelife on October 24, 2025

    Good. Salty. Stuck a bit-could have used some spray to help with that. When reheated later- it was better than expected.

• Naan breakfast sandwich with soft scrambled eggs and honey

  • southerncooker on May 18, 2022

    I used mini naan and made just one for me. I used Italian parsley for the herb, smoked gouda cheese, rainbow Swiss Chard from my farm share instead of spinach, and one egg, along with the other ingredients.

  • ezwriternc on June 04, 2023

    I used mini naan too. I didn’t have spinach but I did have deli ham so we used that. I used the leftover herb butter to cook the eggs. I made for two but halved the recipe. Only 2 tablespoons of butter and one egg each. This was so good! The honey and red chili flakes makes it over the top delicious.

  • Sleeth on June 07, 2024

    It was delicious. Cooked as written. Don’t skip on the honey.

• Maple-sesame smashed sweet potatoes

  • kaityblueeyes on January 09, 2023

    These were tasty! Only did about 2 mins under the broiler and that was enough to carmalize. Update: I froze these last weekend since we are trying to keep carbs low during the week. Reheated them on the stovetop with scrambled eggs this morning and there were better than fresh out the oven! Almost like candy.

  • Devons on September 28, 2023

    They were good; husband says "very good." :-) I have other preferred sweet potato recipes but it was interesting to make this one and try the smashed method on sweet potatoes. They didn't need all the cook time in the recipe.

  • jen_psw6bm on May 27, 2026

    Fantastic way to cook sweet potato slices. Love the sweet and salty & how the rounds stay soft in the center but had crispy edges. Can be made with sesame oil for an asian twist.

• Easy garlic knots

  • kaityblueeyes on April 02, 2023

    These were pretty good, I felt like they needed some more salt in the dough.

  • Kitchenlittle on July 08, 2024

    Okay but a bit dry to me.

  • Saltairelife on October 24, 2025

    These were just o.k. I would try it again and make some adjustments.

• Cinnamon sugar knots

  • rittingerv on January 14, 2026

    Nothing special - not sure if they’re worth the effort vs cinnamon bread / rolls / pull-apart bread

• Herb and mustard potato stacks

  • Devons on June 05, 2022

    Tasty; guests liked them. Feeling dull because I didn't buy potatoes that were smaller in diameter than the muffin tin cups. Therefore, I had to trim the edges of the potatoes then slice so they would fit in the cups. Also, I'll use a whole grain mustard next time -- the mustard grains would help the final product look prettier than mixing in regular Dijon into the oil mix. Book photo p. 51, the stacks look quite tall. Be aware that this will depend on the depth of your muffin cups. My stacks were not as tall; maybe next time stack them higher than the top of muffin cup? Not sure.

  • averythingcooks on June 09, 2022

    I made these last night and we both liked them. I appreciate the fresh herbs and I used the grainy mustard (good tip Devons) & champagne vinegar. Maybe more time was needed to get crispier edges but by then, our steak was rested & ready so next time I would start them earlier/bake longer. Another thought is to use the thinner setting on my mandolin when slicing the potatoes.

  • christinezac on July 12, 2022

    Amazing! Just as described- crispy on outside and buttery on inside. I made one pan of the muffins and one pan straight up on tray- those also delicious and extra crispy like chips.

  • Frogcake on June 16, 2024

    We loved these stacks! They come together quickly and they are delicious. Also tried this method using sweet potatoes.

  • Saltairelife on October 24, 2025

    Creative presentation. Try again in a single cast iron skillet for presentation.

• Summer melon with cucumber and feta

  • ezwriternc on July 03, 2022

    Nice refreshing salad.

  • christinezac on July 17, 2022

    Delicious fresh summer salad! Made this with the fish tacos - perfect for a hot summer day

  • alyin2000 on June 22, 2025

    Perfect at the peak of summer heat. Recommend buying precut melon from a supermarket you trust to save on the chopping.

  • Saltairelife on October 24, 2025

    Very Good --Surprisingly. Use a variety of melons. I'll make again.

• Giant spinach and artichoke soft pretzel

  • Williamssj7 on November 08, 2024

    Good but too spicy and I love heat! 1/2 the red pepper flakes

  • courtney_nb7i83 on March 08, 2026

    This was great. I would suggest doing half Greek yogurt and half cream cheese for added cheesiness. You can find a video on her site demonstrating how to roll out and stuff the pretzel. Definitely a wow factor!

• Cheddar ranch snack crackers

  • Saltairelife on October 24, 2025

    Hard to cut. Didn't hold well. Better recipes out available from other sources.

• Apple and Brie crostini with prosciutto crumbs

  • rittingerv on January 19, 2026

    This is tasty but not sure if it’s worth the effort. More like a weekend recipe - it’s not complicated but there are a lot of parts.

• Garlic butter Brussels sprouts with shortcut lemon aioli

  • peaceoutdesign on November 11, 2023

    I loved how darkly roasted these were. I found no need to add the butter with the garlic at the end due to the bacon fat.

  • kbrooks on April 29, 2025

    Full of caramelized flavor with some zing from the red pepper flakes. The aioli is a nice contrast. I've made this with and without the bacon and it's great either way.

  • KarenPR on March 03, 2026

    I will definitely make this dish again. The aioli was delicious.

  • roxana_0u0puo on June 03, 2026

    It was easy! I didn’t like having to take the Brussel sprouts out to coat them in butter and put them back in. Otherwise l, easy to follow and very tastyb

• Crispy feta cauliflower bowls with goddess sauce

  • Shaxon on April 01, 2022

    I served it over reheated leftover basmati rice instead of lettuce. Very good vegetarian dinner. The cauliflower was still pretty crisp and dry. Next time, I might steam it in the microwave a few minutes to be sure it is tender.

  • anya_sf on June 11, 2022

    I made 1/2 recipe, which served 2 people, although I got 3-4 cups cauliflower florets from 1/2 head (we ate it all). This dish has several different components, but the flavors work well together. The goddess sauce was fantastic, although leftover did not keep that well (discolored). The only thing I'd do differently would be to toss the arugula with some thinned goddess sauce before serving to avoid dry bits.

  • christinezac on August 03, 2022

    Great salad. I didn’t have romaine so used kale. Also didn’t have fresh herbs ( basil, cilantro) so just used some dried basil. My mom and grandma loved it!

• Easy ricotta ravioli with lemon herb corn

  • Shaxon on April 03, 2022

    Store bought cheese ravioli would be much easier. The "sauce" came together quickly, but it wasn't very saucy. Overall pretty good as a vegetarian dish to serve to company.

  • Bessp on September 04, 2025

    This was a relatively easy recipe. Once the ravioli were made, it came together super quickly. I should have used the smaller, round wonton wrappers. The bigger, square ones were just too much dough around the edges, which detracted from the "ravioli-ness" of them. Still, the filling was rich and flavorful, the corn was buttery and sweet and herbaceous, and it made a lovely summer dinner.

• Chipotle cheddar corn chowder

  • Shaxon on April 09, 2022

    could use more chipotle

  • averythingcooks on June 10, 2022

    I cut this in 1/2 which = the perfect amount for 2 big dinner bowls plus lunch for 1. Shaxon's note readied me to "heat it up" if necessary and near the end I did add some ground chipotle chili and some pickled hot peppers for a pop of colour. I used my immersion blender but I also loved the look of the whole kernels in the photo so I held back 1 cob of corn & gave it a char in a dry pan - those kernels topped our bowls just before serving and the extras just went into the pot. A very nice dinner soup that I will make again for sure.

  • Bessp on June 17, 2024

    Doubled the chipotle to use a can I had in the fridge, and we like the smokey flavor. Topped with charred corn, creme fraiche, and cilantro. Blended the soup more than recommended because we like it smoother. This is a complex, light, but hearty soup, great for using lots of fresh corn. Delicious!

  • anya_sf on July 10, 2025

    Really good. It was spicy enough for our taste (we didn't want very spicy; I removed the chipotle seeds), although I could see adding extra adobo sauce.

  • Lsblackburn1 on August 28, 2025

    Second time making this - forgot how yummy it is. Served it with avocado and cotija cheese.

• Herby sun-dried tomato salad with chickpeas and lemon vinaigrette

  • Shaxon on April 11, 2022

    my husband said yum...for a salad!

  • christinezac on July 22, 2022

    Delicious!

  • JulieCruz on August 16, 2022

    Very tasty, don’t skimp on the herbs.

  • peaceoutdesign on November 02, 2024

    This was a great salad with lots of texture. I used fresh garden greens with Arugula rather than than kale.

  • korkyporky on January 31, 2025

    Really enjoyed this! Leftovers kept for lunch the next day.

• Pale ale cauliflower soup with rosemary bacon

  • Shaxon on April 11, 2022

    I served this as soup one night, and then served it as a sauce over a baked potato the next night. The cauliflower secretly makes it creamy without added cream; it's a good way to sneak in vegetables. I used vegetarian "bacon" for my husband; it would be much better with real bacon.

  • anya_sf on October 19, 2022

    Delicious, filling soup - similar to potato, but lighter texture. The bacon topping was fantastic; I omitted the cayenne as my smoked paprika had enough of a kick. Instead of butter, I stirred in some creme fraiche at the end, as I had it on hand, and liked the tang.

  • julesamomof2 on November 22, 2022

    Super delicious soup, especially with the bacon and cheese. I skipped the butter at the end and used a shredded white cheddar and it was very delicious although not something to be whipped up over a lunch hour. The extra effort does pay off with this one though.

  • peaceoutdesign on December 28, 2022

    Good but I thought that it had too much paprika, enough so that the color changed.

  • Bessp on September 20, 2025

    This one was a big miss for us. I followed the directions exactly. The rosemary on the bacon overwhelmed everything. The soup itself turned out watery and lacking flavor, except for the heat from the chili flakes and a persistent background bitterness, probably from the beer. No amount of cheese could save it for us. We'll definitely be skipping this one in the future.

  • patrick_ulzrij on March 04, 2026

    Are a lot of this not great

• Balsamic stuffed mushrooms with basil and orzo

  • Shaxon on April 23, 2022

    pine nuts would be much better than walnuts

  • ethedens on July 23, 2022

    Easy and delicious dinner. Only problem I had was that the mushroom caps pooled with water after the initial roast, so I had to drain them all before filling them with the cheese.

• Billion Island dressing

  • anya_sf on June 06, 2022

    This turned out well even with Best Foods mayo and Heinz ketchup. Definitely best made ahead to let the flavors meld. More zesty and less sweet than bottled Thousand Island.

  • averythingcooks on June 11, 2022

    I made mine with Miracle Whip (sorry - we happen to love it :) and a spoonful of pickle relish. Because it also called for brine, I used a splash (to taste) from a jar of pickled jalapenos. I needed 1/2 cup for a chicken dish from the same book and the remaining will be used on iceberg another night. I really like this dressing!

• Kale Caesar with house dressing and sourdough croutons

  • southerncooker on June 07, 2022

    I made a half recipe for daughter and I and we loved it. I used regular kale, red lettuce, tahini, fish sauce, nutrional yeast in the dressing, and Parmesan on top. We loved the dressing even though I forgot to add the vinegar.

  • christinezac on July 24, 2022

    Great Caesar dressing without needing anchovies. I used apple cider vinegar instead of the champagne vinegar. Used nutritional yeast. Delicious.

  • sarah_omm1n8 on April 01, 2026

    Added salmon and it was delicious!

  • karliekramer on October 02, 2023

    The mix of romaine and kale, plus the addition of avocado, level this up from a tradish caeasar. If you're serving it with a carb-heavy pasta dish, skip the croutons.

  • averythingcooks on January 01, 2023

    I came for the dressing and was pleasantly surprised at how much we liked the use of tahini. As always, I added 1/2 of the fish sauce then tasted - that was enough for us. I used parmesan in the dressing, for my homemade croutons and then grated over my simple salad of romaine with thinly sliced red onions. I made a 1/2 recipe and there is enough leftover for tonight's dinner. A repeat idea for sure.

• Strawberry basil margarita

  • ezwriternc on June 08, 2022

    A lot of ingredients but very good.

  • Nrnarayan on May 29, 2025

    may have been an issue with muddling but did not get nearly liquid volume

• Spiced chopped chicken salad with pita crisps and tahini vinaigrette

  • anya_sf on June 11, 2022

    I made 1/2 recipe to serve 2 for dinner, but with a whole avocado and the full amount of lettuce. Instead of drizzling, I tossed the dressing with the vegetables; there was just enough. Skipped the pickled red onions and did not miss them. Quite enjoyable.

  • Lsblackburn1 on July 27, 2022

    Not mind blowing, but easy and tasty for a hot day.

  • Rachaelsb on August 20, 2022

    Really tasty, very filling and hearty salad.

• Nutty, herby spring pasta

  • anya_sf on June 14, 2022

    I cut the potatoes smaller so they cooked in the same amount of time as the pasta. While the potatoes were good here, they didn't add a lot and could be omitted. I reserved some pasta cooking water and used a little at the end to help bring everything together. Quite tasty, with bright, fresh flavors.

• Reuben melt

  • anya_sf on June 17, 2022

    Although I wasn't fooled into thinking this was a reuben, it was quite enjoyable. I omitted the sauerkraut (didn't have), which probably would have added another flavor dimension, although be careful with the salt - even with low-sodium soy sauce, the cabbage was fairly salty.

• Rosemary chicken avocado salad with bacon shallot vinaigrette

  • anya_sf on June 19, 2022

    There was a lot going on here, but everything went together well. Still, the recipe could be simplified (e.g., omit shallot from chicken marinade, use only nectarine or tomatoes) and would still be great. Thin-sliced chicken breast baked in 20 min, so tenders might be done sooner. Rather than discard the bacon fat, I reserved it and added olive oil to make 1/4 cup. Next time I'll reduce the vinegar to 2 Tbsp. My family of 3 devoured it all; everyone had seconds.

  • ethedens on July 23, 2022

    The family enjoyed this but thought that it was a bit of a hodge-podge between the fruit, the avocado, the dressing, and the chicken. LOVED the seasoning on the chicken though. May add a touch of honey to the dressing next time.

  • jillianefoley on February 24, 2026

    would make this chicken again! dressing was so-so.

• Zuppa Toscana with gnocchi

  • averythingcooks on June 28, 2022

    This was really delicious! I used a spicy pork sausage, and as my pack of potato gnocchi was only 1/2 the size needed I added leftover cooked chicken. I did fuss a little as I am in fridge clean out mode right now (chopped sundried tomatoes, cream in place of coconut milk, a parm rind & chopped roasted red pepper). I keep some dried herbs on hand (ie thyme, oregano) but dried basil is something I never buy. Lastly, in place of kale, I used fresh spinach & fresh basil. We loved this hearty bowl with some garlic bread on the side.

  • Ducksinarose on October 25, 2022

    I used half pork Italian sausage from Whole Foods and half leftover rotisserie chicken. I used cauliflower gnocchi from Trader Joe’s. So good and so easy. Highly recommend!

  • dorothy_2zgupb on February 18, 2026

    Used spicy Italian sausage, minus the celery, and used pecorino Romano. Delicious

  • Saltairelife on October 24, 2025

    Good.

  • kaityblueeyes on January 15, 2023

    This was so good! Used pork sausage because that’s what I could find. It feels hearty and nourishing.

  • anya_sf on May 15, 2024

    Super flavorful, hearty soup that was surprisingly quick to make. I added a couple of chopped carrots with the celery. I had to add another cup of chicken broth to have enough liquid for all the gnocchi (I used TJ's frozen). Despite using coconut milk, the soup fortunately did not taste of coconut.

• Salmon Cobb salad with nutty green ranch

  • anya_sf on June 30, 2022

    Delicious salad. The bacon needed a little more time in the oven. I added cucumber since it needed using. In the dressing, I used parsley and only 1/8 tsp cayenne for the tiniest hint of heat. I increased the greens (we like lots) and tossed them with some dressing rather than just drizzling it on top. The dressing was very good and there was only a little extra.

  • sarah_0tijes on February 17, 2026

    Didn’t have cashew butter and used almond butter instead. Worked out just fine!

  • athena_0c465i on February 10, 2026

    Pretty good Cobb salad! Used tahini instead of cashew butter in the dressing

• Zucchini sauce pasta

  • anya_sf on July 07, 2022

    This isn't a zucchini sauce like Smitten Kitchen's, more like pesto pasta with zucchini. I used more zucchini (almost 1.5 lbs) plus added diced tomato at the end. The cheese clumped together; extra pasta water helped loosen it, but there were still clumps. I didn't have extra fresh basil, but the pesto provided plenty of flavor. The optional lemon juice added brightness.

• Lemon chai bourbon smash

  • christinezac on July 12, 2022

    Delicious! I admit I didn’t have chai tea so skipped this and instead just put in some maple syrup. Great summer cocktail with a perfect fall vibe ;)

• Wild mushroom pappardelle

  • christinezac on July 16, 2022

    Made this with maitake (shogun) mushrooms found at Costco. Didn’t have the kale or goat cheese. Despite this was still delicious.

  • anya_sf on January 01, 2025

    Quite tasty. I used a full pound of mushrooms and 2.5 oz goat cheese and don't regret it. I'm not sure it was worth the effort to roast the kale though; while the crisp texture provided a nice contrast at first, the kale got chewy as it sat. For us this served 4 rather than 6.

• Sweet potato pierogi in sage butter sauce

  • christinezac on July 18, 2022

    Yum! I may not have rolled them enough, but they were delicious! A fun take on pierogies.

• Crispy sour cream and onion potatoes

  • christinezac on July 23, 2022

    Did pressure cook with russets, then BBQ. They were very tasty, but didn’t taste much of the olive drizzle.

  • averythingcooks on October 01, 2022

    These were certainly good but for a 1/2 recipe (ie 1lb of potatoes) I scaled the yogurt back to 1/4 and there is still lots left over. We liked the drizzle but I never have dried parsley or dill on hand so I used a dried chimichurri herb mix I buy online. This was a nice way to dress up some garden fingerlings (which, let's be honest, are pretty spectacular simply roasted with with olive oil & fresh herbs) that I will probably repeat.

  • Devons on September 28, 2023

    We really liked these; would make again. Next time will use less EVO.

• Honey roasted carrots with herb oil

  • christinezac on August 11, 2022

    Didn’t have the goat cheese or pomegranate seeds so it wasn’t as special, but still delicious!

  • courtney_nb7i83 on April 16, 2026

    I made this for Easter and it turned out great! Quite impressive and tastes great.

• Pizza pasta with pepperoni bread crumbs

  • averythingcooks on September 16, 2022

    This was good but I'm not such a fan of so many dried herbs in the sauce...I know she was after "pizza sauce" but I don't actually use dried thyme or dried basil in my versions. Having said that, the flavoured crumbs with the cured meat (this time, a mix of thinly sliced soppressata, calabrese & Spanish chorizo) were delicious. I cut the sauce & crumbs in 1/2 but used close to the full mass of the meat, and just over a 1/4 of the pasta (8 oz of pasta is WAY more than the 2 of us need / will actually eat). I would repeat this idea for sure but use my own favourite style of pizza sauce.

  • anya_sf on November 30, 2022

    Lacking fresh basil, I used frozen in the sauce and skipped extra on top, but even with fresh basil, I think the flavor would be lost due to the huge amount of dried herbs. Next time I would cut back. Also, the spices were fragrant after just 1 minute; after 3-5 min, they would have burned. My sauce also reduced quite a bit, so I was glad I reserved 1 cup pasta water, as I used it all. We really liked the pepperoni bread crumbs, but the crumbs browned before the pepperoni got fully crisp, so next time I would start browning the pepperoni first.

  • jdjd99 on November 29, 2023

    I crisped the pepperoni first before adding the breadcrumbs as someone else suggested which worked well. I otherwise followed the recipe Everyone enjoyed it.

• Sunday sauce

  • anya_sf on September 22, 2022

    I chopped the vegetables in the food processor to save time. Despite using a very wide Dutch oven, the mushrooms exuded so much liquid that they never caramelized, which may have affected the flavor. The sauce's flavor improved a lot during simmering, so a longer cook time might be even better. I'd consider adding a parmesan rind as well. There was enough sauce for at least 2 lbs pasta. I stirred some sauce into the al dente pasta along with some pasta cooking water so everything melded together better, which I strongly recommend doing, as it also improved the overall flavor.

  • VineTomato on July 11, 2023

    We didn't enjoy this - the paprika overshadowed the other subtler flavours.

  • kaityblueeyes on January 29, 2023

    This was really good, quite spicy. Great flavor for a vegetable sauce. Made fresh pappardelle with it. Delicious!

• Oven-fried eggplant Parm

  • Lsblackburn1 on November 15, 2022

    Easy and yummy version of eggplant Parmesan. I liked how the panko on top mimicked the breading of coated and fried eggplant.

  • naomi_72uffe on November 04, 2025

    I really liked the recipe but it was very salty. I put a lot of salt on the eggplant. I may rinse the eggplant after salting it before cooking it the next time I make it.

  • daiva_bt1h39 on March 18, 2026

    I was surprised that it all came together so well- the eggplant slices seemed thin but it was delicious and easier than breading each slice individually.

• Shredded Brussels sprout salad with brown butter walnuts

  • anya_sf on November 18, 2022

    Delicious combination of flavors. I shredded the Brussels sprouts using the food processor slicing blade, which wasn't perfect as some of the slices were a little thick. I used about 14 oz sprouts, which looked closer to 4 cups, maybe because they weren't as shredded? 1 cup pomegranate seeds seemed like enough.

  • Bessp on December 11, 2025

    The dressing needs mustard or an egg yolk for body, as is all the dressing runs to the bottom of the bowl and makes for a very mild salad, with the stuff at the bottom being very tasty. I used pecans instead of walnuts because it's what I had, and goat cheese instead of blue cheese because I like it better. With a thicker dressing, this would be a winner.

• Saucy garlic peanut noodles with sesame sweet potatoes

  • rittingerv on February 07, 2026

    Made with kale & purple sweet potatoes. Tasty creamy peanut sauce - way better than some of her other Asian-inspired noodle dishes. I didn’t have sambal oelek and used chili crunch in its stead.

  • peaceoutdesign on October 30, 2024

    The peanut sauce was pretty goo but in general the whole thing didn't mess.

• Spicy pretzel chicken fingers with hot honey

  • Emily Hope on May 11, 2022

    Made with sliced chicken breast, as written but omitted the hot sauce (cooking for the spice-averse). This was the rare meal these days that everyone in the family liked, and it's pretty easy to put it together (though trying to brush oil onto the coated chicken was a pain--this would be easier with a spray). Made both the honey sauce (which the adults liked) and the ranch dressing (which the kids liked). Only thing to watch for is that mine were cooked and verging on overcooked at the 15 minute mark -- I image this would depend on the size of your tenders. Served with a romaine/tomato salad w/mustard dressing. Will repeat!

  • sophie_cxjkmz on March 01, 2026

    Very good but not as good as my dad’s chicken strip recipe.

  • jessica_iia7a3 on January 20, 2026

    Split breasts horizontally vs. doing fingers and served with arugula salad tossed in mustard vinaigrette

  • ezwriternc on November 29, 2022

    This was a hit. I used boneless chicken thigh (thought I’d taken chicken breasts out of the freezer). I only had large pretzel rods and think i would have done better with smaller pretzels but it worked out fine. Just had to grind them up longer. I made the hot honey and ranch. I agree that mine may have been a little over cooked since i went past the 15 minute mark but nobody complained. I’ll definitely ate this again.

  • averythingcooks on January 07, 2023

    Two chicken breasts gave me 6 good sized "fingers" (to serve 2) and we really enjoyed these. I was surprised that my food processor (which I use for all kinds of things) did not handle the pretzels well at all and I quickly bailed and used a zip lock & meat pounder to get my crumbs. The chicken was really well seasoned (the salty pretzels, the additions to the crumbs & the hot sauce in the egg) and the hot honey (a 1st for us) is a delicious addition. I checked the chicken early (thanks to other comments) and I also made a "sorta ranch" for dipping. I would absolutely make these again.

• Mom's pot roast

  • southerncooker on April 17, 2022

    This was delicious served over mashed potatoes.

  • peaceoutdesign on February 01, 2025

    This was only average.

  • anya_sf on October 17, 2022

    I omitted the dried parsley (didn't have) and didn't use all the spice rub since my roast was just under 3 lbs. Tapioca starch worked as a substitute for arrowroot. Used the oven method, but at 325 F, as 350 F seemed high. This was very quick to throw in the oven and the gravy was super delicious. I added some frozen peas at the end and served over mashed potatoes. Family loved it.

  • kaityblueeyes on April 09, 2023

    May have been my cut of beef (used bottom round because I couldn’t find chick roast) so it was a little dry. The broth and the vegetables were amazing though.

  • christinezac on November 21, 2022

    Delicious!!!

  • brenda_g37ugk on April 08, 2026

    This was very good. Meat was flavorful and tender and the sauce/gravy was very good. Carrots are mush after such a long cooking time, but we didn't mind.

• Cheesy beef, black bean, and rice skillet

  • southerncooker on April 04, 2022

    I used mozzarella for the cheese and omitted the allspice. It was delicious. We had it with raw veggies.

  • korkyporky on February 06, 2025

    I liked this! Easy, tasty, comforting.

  • anya_sf on June 04, 2022

    Good comfort food. I added 2 small diced zucchini with the green pepper, used just 1/4 tsp cayenne, gruyere and mozzarella for the cheese, and topped with parsley and avocado. It wasn't spicy and benefitted from extra seasoning (I should have been more generous with salt). Served 4 as a one-pot meal.

  • averythingcooks on June 07, 2022

    I used a mix of mozzarella & Monterey jack, red & orange peppers in place of green and also skipped the allspice. The result was a really tasty pan of simple comfort. I put the bubbling hot pan on the table and we wrapped scoopfuls in small tortillas with salsa, pickled onions, chopped tomatoes & sour cream, One thing - I scaled this back to 1/2 (which should serve 3) and it still made what seemed like a ton of food to the 2 of us.

  • jay.moe on November 30, 2022

    I substituted fire roasted poblanos for the green bell pepper, cheddar cheese for the swiss, and omitted the allspice. This was a quick weeknight meal that was easy to put together with plenty of clean up time while the rice cooked. Served with guacamole instead of sliced avocado along with flour tortillas.

• Uncle Joe's stuffed peppers

  • southerncooker on May 26, 2022

    Hubby, son and I all enjoyed this. The only thing I'd do different next time is precook the peppers some before stuffing, since they were to tough for hubby to chew, but he loved the flavor and the stuffing. I chose pobolanos for the Peppers. I had a coupon for a free jar of Mids Marinara sauce so used that. It's delicious. We loved the meat mixture of Spicy Italian Chicken Sausage and lean ground beef. I couldn't find the chicken sausage in spicy, so used mild and added a little cayenne, and some extra red pepper flakes.

  • Devons on June 05, 2022

    Delicious and flexible. Used poblanos. Cut them in half and lightly grilled (both sides) prior to stuffing per tip from southerncooker to precook peppers so they're not tough. Used 1 lb. mild pork Italian sausage and 1/2 lb. ground turkey. Substituted King Arthur pizza seasoning for the garlic, oregano, basil and pepper flakes. 1-1/2 C (not 2-3 C) Rao's marinara sauce was more than enough and kept it from being too soupie. Next time will serve over something like cooked farro or barley. All in all, a winner.

  • Buttercups on February 27, 2026

    Changed this up based on what i had available to me. Used poblano peppers and parbaked them. Used all mild italian sausage. I had red enchilada sauce so that went on instead of marinara. Measured shredded mozzerella with my heart. This turned out really tasty! Definitely will make again with different peppers (poblanos were a bit zippy for me)

  • anya_sf on June 24, 2022

    I used red bell peppers and, like others, precooked them since I wanted them soft. For the filling, I used mild pork Italian sausage plus a pinch of red pepper flakes, about 8 oz frozen spinach instead of fresh, then a mixture of mozzarella, monterey jack, and mild fontina on top. Assembled ahead of time and refrigerated, baked about 5 min longer. Absolutely delicious with garlic bread to mop up the sauce.

  • averythingcooks on September 23, 2022

    I used long red carmen peppers and after halving & seeding, put them in a 350 oven with olive oil, salt & pepper for around 20 minutes and then proceeded with the dish. I also used frozen spinach and this time some olive oil braised grape tomatoes in place of the canned. I had a home made marinara on hand and used of mix of mozzarella & parmesan and yes.....this was absolutely delicious.

• Crispy carnitas taquitos

  • Devons on April 08, 2024

    So so. Ditto jay.moe comments. Also, the rolled taquitos stuck to pan when baked, never turned brown. Will try next batch in frying pan. Flavor okay but not exceptional in any way.

  • kbrooks on May 24, 2024

    These were tasty.I lined the baking sheet with parchment paper. Since I was only cooking for 2, I froze half of the carnitas and they didn't lose any flavor or texture when thawed and rewarmed later.

  • jay.moe on December 04, 2022

    Cooking the pork in a slow cooker made the long cooking time easier since it didn't have to be watched as closely as if it had been cooked in the oven. The pork tasted good although it could have used more salt (the recipe didn't specify an amount to use). Most of the rub cooked off the pork while braising when the pork started releasing fat and juices. Next time I would sear the pork before putting it in the slow cooker so the flavor stays on the pork rather that ending up in the juice left in the slow cooker. The lime juice squeezed on the pork before broiling was a nice addition. Baking the taquitos was a problem. The corn tortillas never seemed to brown or crisp like the picture in the cookbook. I finally shallow fried them on the stove as they were starting to dry out in the oven without adding any color. The taquitos were ok. I'm not sure I would make them again.

• Nonnie's sticky apricot chicken

  • Devons on September 28, 2023

    Sauce was very strangely flavored. Too sweet, too something. One of the very few fails from this cookbook.

  • peaceoutdesign on November 29, 2022

    This was a simple and okay meal. Searing the chicken first would have made the thighs a bit more tender.

  • babyfork on February 06, 2023

    Pros: This was very easy to throw together for a weeknight dinner (I used Marie's Thousand Island Dressing and the suggested brand of apricot preserves, Bonne Maman). I liked the idea of cooking the chicken and broccoli together. I served it over jasmine rice and topped with some fresh basil. Cons: It was just way too sweet. Sammy didn't like it much. And while I did eat leftovers one day, the rest is going into the compost, unfortunately.

  • averythingcooks on June 11, 2022

    My boneless skinless thighs always seem so small compared to what is called for in recipes so it was 5 thighs + 2 cups of broccoli for a 1/2 recipe. I also added a handful of orange pepper strips to the pan. With all the prep done early (including the Billion Island dressing & then the actual sauce) this was easy to put together at dinner. It was done in 25 -30 minutes (as I said, small thighs). To jazz up the steamed rice, I stirred in chopped spinach + basil. The chicken was moist, the sauce is delicious & I can easily see other vegetables being added to the pan. This one is a repeat for sure.

  • anya_sf on June 07, 2022

    Simple and good, with a sweet and sour flavor, enjoyable over rice. With 4 chicken breasts in a 9"x13" pan, the broccoli didn't fit around the chicken, but completely covered it, so the broccoli and chicken took 45 min to cook. The chicken was a little tough (but not dry, thanks to the sauce); thighs are probably a better choice.

  • dHmUtuhFi on March 30, 2022

    Featured on The Splendid Table. https://www.splendidtable.org/story/2022/03/23/nonnies-sticky-apricot-chicken

  • jay.moe on December 02, 2022

    The sauce was overwhelmingly sweet even with the addition of crushed red pepper flakes. The chicken thighs were tender and cooked perfectly. Cooking the broccoli separately kept it from overcooking. Overall, I just wasn't a fan of the flavor.

  • ggcooks on December 28, 2025

    This recipe is great for how simple it is. Too sweet initially so I now use half the dressing and in its place add a chicken stock and rice vinegar mixture.

• Cheesy tortilla skillet

  • Devons on September 28, 2023

    We liked it a lot. Made it for 4 people; we put it in the middle of the table, served it with individual salads. Makes a nice communal dish. Added cooked ground turkey (cooked and drained) to half the pan; added some leftover pulled pork to the other half.

  • chris_h6gv37 on February 04, 2026

    Did not expect this to be as good as it was

• Sesame soy miso-glazed salmon with seasoned coconut rice

  • Devons on September 28, 2023

    Used Chilean Sea Bass. Lovely flavors, very pretty on the plate. Steamed some broccoli in the microwave, added to the pan at the end. Also added cherry tomatoes. Used brown jasmine rice.

  • peaceoutdesign on March 06, 2025

    It is a fast meal and great for a weekday dinner. The salmon came out perfectly cooked.

  • kaityblueeyes on March 14, 2023

    As someone who is not a huge salmon fan, this was delicious. I loved the pops of pomegranate and the rice was a great compliment. I cooked for total of 8 mins and it came out perfectly medium rare.

  • zoe_fzh8d1 on May 01, 2026

    Yummy and easy!

  • athena_0c465i on February 05, 2026

    A go to recipe!

• Sweet, spicy, saucy honey garlic shrimp

  • Devons on September 28, 2023

    Flavorful -- we loved it. I REALLY really dislike cleaning splatters off the stove top :-) so did a workaround for oven preparation: Mixed all the sauce ingredients, then boiled on the stove to reduce, make it syrupy. Then poured over the shrimp and roasted. Used Trader Joe's pancetta instead of bacon.

  • janeths on January 03, 2026

    Delicious. I added carrots after the shallot to make it a one pot meal.

  • Lsblackburn1 on August 21, 2025

    I have a lot of Thai basil in the garden that needs to be used and this was perfect for that. Very delicious and easy. Served over jasmine rice.

  • anya_sf on April 28, 2024

    This was so good and actually took less time to cook than stated. I used regular soy sauce and it was a little salty, but in a good way. Thin-sliced bacon worked fine and 2 slices would have been enough. We had this with broccoli (which we ended up mixing in) and rice, and only got 2 dinner servings + 1 lunch.

• Seafood Florentine

  • Devons on September 28, 2023

    Yum. Will make again. Used sea bass. Next time will use less cream cheese -- an ounce would be fine I think. Added some leftover steamed broccoli and asparagus to the sauce. Florentine plus :-) Served it over cooked farro.

  • peaceoutdesign on February 23, 2024

    I used Sablefish and this was tasty. The one change that I would make is to sear the tomatoes first and then add the other ingredients.

  • ezwriternc on June 17, 2022

    Good rendition of a very common dish. It’s always a hit in my house but this recipe is not unusual or unique. She has something similar on her blog and Skinnytaste makes a very good similar version.

  • anya_sf on October 16, 2022

    Really delicious. Mahi mahi was the perfect fish for this dish. Served over rice, we wouldn't have minded more sauce.

• Crispy chipotle fish tacos with creamy poblano sauce

  • peaceoutdesign on March 30, 2025

    I thought that this was good even though we over-cooked the fish. Because we had kids at the table, I served the Tajin separate from the mango. I served on home-fried tostada shells but would really like to try the books Seasoned Taco shells on page 205. The poblano sauce was the best part.

  • christinezac on August 11, 2022

    Delicious- was missing the mango, cilantro and for the poblano- the poblano! Also didn’t broil the garlic. Still delicious.

• Creamy poblano sauce

  • peaceoutdesign on March 30, 2025

    I love this sauce and it would be great with Taquitos.

  • catrina_siypsl on February 16, 2026

    Made this with her crispy beef tacos. Sauce was yummy, but too cilantro heavy. I mixed it with sour cream to make it more mild. Makes way too much to accompany just one dish.

• Creamy bacon and Tuscan shrimp

  • peaceoutdesign on November 14, 2023

    Definitely pull the shrimp out! I chopped the spinach a bit, sort of a "wide" julienne, just to make the other ingredients be seen. I think this was delicious but do not think that this will be added to the menu often due to the huge fat content.

  • Ishie1013 on November 07, 2023

    This did taste really nice and I used anya's tip of pulling the shrimp out after I'd simmered in the spices for a bit so they wouldn't overcook. I cooked the spinach (a bit more than suggested) as the recipe called for and mixed in the shrimp and bacon at the end. It was a delicious and quick weeknight meal I'll be adding to the repertoire.

  • anya_sf on April 14, 2023

    Delicious, but I don't recommend following the cooking instructions exactly or your shrimp will be overcooked. After searing the shrimp, I removed them to a plate, then continued with the recipe, only adding the shrimp back to the pan after the sauce had already reduced. I used much more spinach (12 oz), so wilted it separately and squeezed it dry before adding to the sauce. I used cream, omitted the basil garnish (and didn't miss it), and served over rice to soak up the flavorful sauce.

• Ginger-pepper salmon with garlic rice noodles

  • peaceoutdesign on January 23, 2025

    I really liked the sauce for the salmon but with he coconut noodles it was a little difficult to eat and my husband didn't care for that/.

  • Lsblackburn1 on September 04, 2025

    Easy and tasty recipe. I used cellophane noodles which worked great.

  • anya_sf on September 21, 2022

    I've made this twice now. The first time was just for me, so I cooked the broccoli in the pan as directed, but served the fish and broccoli over rice (cooked in part coconut milk with some garlic butter stirred in). The second time was for my family and I knew the amount of broccoli we'd want would never fit in the pan, so the broccoli roasted separately. The rice noodles were prepared by soaking in hot water for 15 min (per package instructions), then simmered in the coconut milk a few minutes. Everyone loved this, even though the salmon skin did not get very crispy.

  • sosayi on April 13, 2022

    Made this for dinner to rave reviews by the two small people. Easy to adjust by taking out red pepper flakes and just topping with come chile crunch for the adult plates. Might simplify with a coconut garlic rice, made ahead in the rice cooker, for ease of weeknight dinner prep next time. Also: this makes PLENTY of sauce. In a good way. I normally like to double sauce ingredients, but didn't need to here at all. :)

  • Bessp on March 24, 2026

    This ended up not being our favorite. The flavor of the noodles was a bit underwhelming and got lost against the salmon. The sauce did not reduce at all during cooking, if I had kept going until it was properly reduced the broccoli would have been mush and the fish would have been toast. I ended up taking all the solids out of the pan and hard boiling until it reached the proper sticky-thick consistency. I used grated fresh ginger in the sauce instead of the ground ginger called for, I like the flavor better. The name also confuses me, because the only pepper in the recipe is a pinch to season the fish, which doesn't really justify being part of the title. Maybe it means the red pepper flakes? I dunno. I almost definitely won't make this again.

• Slow-roasted salmon with baby potatoes and goddess sauce

  • VineTomato on July 01, 2023

    We really enjoyed this - great combination of different flavours. Lovely summer dish and I will make it again.

  • Zosia on June 19, 2023

    The texture of the salmon was good but I found the smoked paprika and cumin flavours overpowering. The goddess dressing was a tasty accompaniment so I may make this again with adjusted seasoning.

  • Saltairelife on October 24, 2025

    WAY too mush going on in this dish. Ruined a beautiful piece of salmon!!!

• Lemon rosemary chicken with forty garlic cloves

  • julesamomof2 on November 22, 2022

    I made the oven method of this recipe and it was clearly not tested before inclusion in the book. The chicken was fully cooked, almost bordering on over done and the garlic was still raw. Fortunately I took one look at the pan before adding them and reduced the garlic cloves from 40 down to 10 but still the garlic was to be avoided and lent a bitter note to the sauce. Oh and also, the instructions state to add the unpeeled garlic cloves to the pan but that was clearly a mistake also.

  • authoress777 on December 30, 2025

    I made the instant pot version, and it was very tasty!

• Spicy Italian chicken sausage

  • Zosia on July 07, 2023

    Not exactly authentic sausage flavour but still a tasty result. I use 1/3 the seasonings for 1lb/500g meat.

• Sheet pan meatball pitas with garlic fries, tzatziki, and the works

  • Zosia on May 29, 2023

    This was just okay as the meatballs were dry and not very flavourful (I substituted green onion for yellow). The fries weren't necessary to the dish but were a tasty side especially with the tzatziki, which saved the dish for us.

  • ethedens on August 13, 2022

    Delicious and easy to put together

  • jimandtammyfaye on July 02, 2022

    These were ok. I used 1/2 lamb and 1/2 beef, but I wish I had only used the beef. Did not make the fries.

  • anya_sf on October 30, 2022

    I just made the lamb meatballs and tzatziki, to serve with Greek salad. In the meatballs, I used finely chopped red onion (about 1/4 large one) instead of a whole grated onion, and they were not too oniony. The meatballs were fine, but kind of dense; they'd probably be better with some bread crumbs to lighten them. The tzatziki was pretty standard, but very tasty with the meatballs.

• Spiced blackberry whisky sour

  • Kitchenlittle on July 08, 2024

    Amazing in every way!

• Roasted beets and burrata with warm cider dressing

  • kaityblueeyes on April 09, 2023

    Really delicious. Couldn’t find burrata so used mozzarella and couldn’t find pomegranate seeds but still a delicious side!

  • Saltairelife on October 24, 2025

    Just ok.

• Spiced lentil soup with curried acorn squash

  • athena_0c465i on January 20, 2026

    Very tasty recipe! Will make again

  • anya_sf on February 18, 2023

    Quite good. Made on the stovetop; the pressure cooker would actually take longer. I used butternut squash (peeled). Could maybe reduce the garam masala, although that might depend on the blend used. I just used 1/4 tsp cayenne so the soup was only slightly spicy. Fresh herbs on top (I used dill, cilantro, parsley, mint) really brightened the flavor.

• Easier Italian wedding soup

  • karen_qnl5ds on May 05, 2026

    The only thing easier about this is that you don’t make meatballs. Lots of chopping involved. That said, the flavor is delicious.

• Garlicky greens pizza

  • kaityblueeyes on January 21, 2023

    This was so delicious!! Will definitely make again. Only thing, definitely doesn’t feed 4 hungry people. Three max, but more like 2 with some leftovers.

  • Kitchenlittle on July 08, 2024

    Too much oil, especially with pesto. Pizza dough was great though.

• Pizza dough

  • kaityblueeyes on January 22, 2023

    Easy dough, delicious taste.

• Roasted red pepper Bolognese

  • Kitiara121 on January 19, 2023

    2023.01.18 I liked this. Hubby thought it was a bit bland. This would be good baked. Also note: I made half the recipe and then I was able to split half the sauce and freeze it for another meal.

• Cauliflower gnocchi

  • kaityblueeyes on January 15, 2023

    These were quite good! Light and held together pretty well in the zuppa toscana soup. Pretty easy to make and handle.

• Spinach and pesto-stuffed butternut squash

  • pat_xokmtv on December 31, 2025

    Loved the flavor but squash a little hard when done. Will microwave longer next time before putting in oven.

  • JulieCruz on December 13, 2022

    Very tasty and easy to make. Problem with serving, the skin is awkward to work around, I will peel it before baking next time.

• Sweet and spicy ginger soy noodles (inspired by dan dan noodles)

  • sophie_cxjkmz on March 01, 2026

    Really good, but takes quite a few pans and bowls to make to separate the mushrooms from yours and Gary’s portions.

  • christy_l69njf on January 08, 2026

    My husband would prefer to skip the kale next time. I subbed in rice noodles (for a gluten free option) and it turned out well.

• Green curry with sesame and broccoli

  • agvickery on May 24, 2026

    We love the flavor of this, but found it was missing substance. We always add a can of chickpeas to it and it works great.

  • averythingcooks on December 21, 2024

    This makes a tasty & fairly quick dinner bowl. I added the optional chicken (she also suggests shrimp), just used Thai basil & included chopped unsalted cashews as a topper (rather than stirring the salted peanuts in earlier which did mean salting to taste). The only other addition was pickled red peppedews...our go to for splashes of acid, colour & flavour. We served this over garlic-scallion cauliflower rice & I would definitely consider adding a handful of chickpeas to the pot next time.

• Sweet potato nachos with the works

  • angrygreycat on August 14, 2023

    Whole family enjoyed this. Fun take on Nachos.

  • dan_wfc0zz on February 23, 2026

    Mine did not look as pretty as the one in the book, but it was delicious!

• BBQ grilled zucchini with rice and avocado herb salad

  • amy_ky231a on March 12, 2026

    Would have been better on a grill but only had a grill pan.

• Lemon harissa chicken with olives

  • kaityblueeyes on March 06, 2023

    I love harissa! The chicken turned out a bit chewy so I may have overcooked it a bit (left it in for 25) so check earlier. Otherwise a nice weeknight meal with leftovers for lunch the next day. Only served 4 instead of 6 listed.

  • br22 on July 31, 2025

    This is way less than the sum of its parts.

• Saucy, spicy, creamy cashew butter chicken

  • anya_sf on July 11, 2022

    Quick, easy, and delicious. I used half the lesser amount of cayenne so this just had a nice warmth, rather than being spicy. With cashew butter, the sauce was quite thick and rich; perhaps light coconut milk would work. Peas and cauliflower were welcome additions to help cut the richness.

  • averythingcooks on June 06, 2022

    As promised, this was a creamy bowl with spicy heat that I served over Thai noodles. With no cashew butter on hand, tahini was a good substitute (and I'm always looking for places to use that ingredient). To make it more of a complete main, I added frozen peas, a mix of stir fried broccoli, red pepper & red onions and some spinach. Topped with the toasted cashews, Thai basil (in place of cilantro) and green onions, we really enjoyed this and I will repeat it for sure.

• Spiced paprika chicken with sweet potatoes

  • jessicao750 on March 26, 2026

    Used russet potatoes instead of sweet and it was a good substitute. Tasty and fairly quick to put together.

• Coq au vin blanc meatballs

  • Nrnarayan on May 29, 2025

    Liked the sauce a lot, but wasn't a fan of the meatballs they were underseasoned. Next time I'll use another chicken meatball recipet

  • Lsblackburn1 on December 12, 2023

    I was underwhelmed by this, sadly. Ingredient list ticked all the boxes, but the result wasn’t as delicious or creamy as I wanted it to be.

  • anya_sf on June 27, 2022

    The meatballs were fine, but more work and not better than chicken thighs (and actually more expensive at my market). For the dairy, I used half-and-half, which instantly curdled when poured into the reduced wine. Maybe heavy cream wouldn't curdle, but milk surely would. Also wanting a thicker sauce, I added a flour-heavy cream slurry to thicken and smooth out the sauce. In the end, the dish was very tasty, but I wouldn't make this again as written.

• Parmesan chicken saltimbocca with fried lemon caper sauce

  • Bessp on May 22, 2025

    This recipe was a huge faff. I used gluten free panko and thighs instead of breasts. I pounded them to about 1/3". I also upped the frying oil to about a cup, two tablespoons was nowhere near enough. There wasn't a flour component to the dredge, which did cause a bit of a problem with the breading falling off. The prosciutto didn't bind to the chicken, so getting it into the pan to fry was a bit tricky. However, the final result was delicious. The basil added a lovely freshness, and the arugula was a great counterpoint to the rich breading and cheese. The lemon caper sauce really took it over the top. If I make this again, I will probably add a flour dredge before the egg. I will also pound and wrap the cutlets in advance and freeze them so everything holds together better through the dredging.

  • Saltairelife on October 24, 2025

    OK. But not better than my chicken milanese. Prosciutto doesn't really add to the dish.

• Slow-roasted Sunday chicken

  • rachel_a40gn2 on April 25, 2026

    I made these with chicken thighs instead of a whole chicken. It was a hit with our family. I also added some cherry tomatoes that needed to be cooked. It turned out great!

• Spicy chicken madras

  • anya_sf on June 15, 2022

    I used 2 Tbsp not-too-hot Madras curry powder + 1 Tbsp mild, with 1 tsp mild Kashmiri pepper instead of cayenne. The sauce ended up heavily spiced, but not too spicy (which was good for us). The large amount of dried spices might have benefited from being simmered longer (without the chicken, to avoid overcooking) or being made a day ahead to let the flavors meld. I used 1.5 lbs chicken plus some cauliflower florets and chickpeas. My family enjoyed this over plain basmati rice, which I think is preferable here given the strong spices in the curry.

• Red wine-braised short ribs with whipped provolone cauliflower

  • kaityblueeyes on February 13, 2023

    These were delicious. Definitely worthy of a celebration!

• Whipped provolone cauliflower

  • kaityblueeyes on February 13, 2023

    I’m a huge fan or cauliflower mash and this version hits all the marks. Loved it and will definitely make again!

  • anya_sf on March 01, 2023

    Made to accompany pot roast, this was delicious. Not a fan of raw garlic, I cooked the cloves with the cauliflower for the last minute or so. I saw no need to pat the cauliflower dry. An immersion blender did a surprisingly good job here, despite no liquid. I substituted gruyere for provolone.

  • averythingcooks on January 26, 2024

    I made this to use as a bed for a rich beef stew and it was delicious. I had aged provolone to use & pulled a cube of roasted garlic paste from the freezer (in place of the fresh). I used the food processor to ensure it was super smooth and we both agree - this stuff is awesome :)

• Dad's cheesy baked tacos

  • Shaxon on April 20, 2022

    Made with soft corn tortillas and seasoning salt as directed, but used black beans instead of beef. They were difficult to eat with hands, so we ate them with a fork. They were more like a quesadilla. Very tasty and interesting for our weekly Taco Tuesday.

  • kbrooks on June 18, 2025

    Made these with soft white corn tortillas. Didn't make the Creamy Poblano Sauce as my avocados weren't quite ripe enough yet. Instead made pico de gallo which worked well. We really like these. I will increase the cheese amount next time and make the suggested sauce.

  • megan_sj20ns on March 31, 2026

    This is one of our family's favorite recipes from this cookbook. I see others saying their tacos didn't turn out as crispy as they expected, but I always add extra time to mine (I bake them 25-30 minutes total) and flip them half way through, and they're perfect. Another tip is to microwave your tortillas six at a time for 45 seconds in a slightly damp paper towel so they're more pliable for folding. This will prevent them from cracking and falling apart so easily.

  • catrina_siypsl on February 16, 2026

    Flavorful filling, but the corn tortillas didn’t crisp up anything like the photos from the book.

  • vegabond2016 on March 30, 2024

    I made my own taco shells and served these with Creamy Poblano Sauce as suggested in the recipe. The heat was too intense for me (and I love hot/spicy food). Maybe the poblanos I used were exceptionally spicy. I had to add some greek yogurt to the sauce to tone it down, but even then it was too much. I would give this another shot, but next time omit the poblano from the beef mixture. I also feel like this would have benefited from a fresh element - maybe top them with some lettuce as shown in the book.

  • Feelingsamtastic on March 24, 2023

    Made with soft corn tortillas as directed, but the tortillas did not want to lay flat, so had to pin them shut with toothpicks (about half of them busted open on the fold - maybe my tortillas were old?). The filling was great! A bit too spicy for the kids, but my husband and I enjoyed

• Mongolian beef

  • averythingcooks on June 17, 2022

    I cut this in half using a 14 oz striploin & I topped up a smaller amount of broccoli with extra veg (sweet peppers & red onions). Cooking the beef in small batches is really key re: not over cooking the thin strips and with everything prepped / ready to go, the beef, veg & really flavourful sauce (made with the suggested sambal oelek in place of red pepper flakes) came together quickly for a great dinner bowl served over coconut rice. This version is less sweet than others I've made and it's a repeat for sure.

• Holy grail spaghetti and meatballs

  • Zosia on May 29, 2022

    This was good but not as good as I had hoped based on the name/description. Meat was a veal-pork-beef blend; meatballs were a little dry. I'll stick to my meatball recipe but borrow the addition of fish sauce from this one. Sauce was tasty.

  • kbrooks on October 02, 2024

    Meatballs had great flavor.

  • christina_an88v2 on April 20, 2026

    So good. I air fried the meatballs instead of baking in the oven and they turned out perfectly.

• Herby avocado steak salad with browned walnuts

  • anya_sf on July 05, 2022

    Steak is missing from the ingredients list (rib-eye or filet mignon)

• Seasoned coconut rice

  • kaityblueeyes on March 14, 2023

    Delicious rice. Loved the honey and rice vinegar seasoning compared to other coconut rices that use white sugar.

• Coconut shrimp with double the sauce

  • Feelingsamtastic on March 15, 2023

    Made half in the oven as directed and half in the air fryer. Surprisingly, we enjoyed the oven ones more. They came out "okay" - not bad, but not in a rush to make them again

• Spicy tuna roll stack

  • jen_psw6bm on June 03, 2026

    Labor intensive but amazing. Use more of everything to feed a family of 4. Didn’t have enough tuna or rice. Added crispy fried shallots on top and spicy mayo.

• White fish with fried olive and caper dressing

  • pat_xokmtv on January 05, 2026

    Excellent!! Used halibut, and it’s an easy recipe for an outstanding dish.

• Spicy shrimp tacos with jalapeño-mango salsa

  • eloise_tqh0g2 on March 14, 2026

    Didn’t add the cinnamon, and made a different salsa to put on the tacos. Also didn’t add pineapple, just mangos. It was easy to make and flavor was good.

  • athena_0c465i on March 12, 2026

    Altered the recipe for the pineapple salsa a fair bit based on the ingredients I had. Bypassed the cream sauce. Tasted good!

  • Saltairelife on October 24, 2025

    Spice for Prawns is good. Too many things going on with the rest of the dish.

• Blackened salmon skewers with feta Caprese

  • ellwell on August 04, 2022

    These were very good and everyone especially loved the dipping sauce. The caprese was good but I think i would prefer it without the honey.

• Salty chocolate pretzel rye cookies

  • ezwriternc on June 16, 2022

    I substituted white flour for the rye. I thought they were ok. I couldn't really taste the pretzel very much. My husband complained that they had no sugar so it was interesting to see someone else thought they were not very sweet. It's not because of the rye since I didn't use it. I used semi-sweet chocolate chips as well, which I always use in chocolate chip cookies so I don't think they impacted the lack of sugar situation.

  • Camellia_Sin on April 03, 2022

    Salty chocolate pretzel rye cookies p. 254 I was a bit concerned about the amount of rye flour so I inversed the amount of rye and AP flour. Also seemed like too much dark chocolate so I used 1/2 bag of semi sweet chips and a small bar of 85% chocolate. These cookies were not very sweet, I think because of the rye flour… so I sprinkled the tops with bakers sugar instead of salt… I like the idea of these… next I will do the same thing with the flours but used milk and semi sweet chocolate.

  • ethedens on August 29, 2022

    There were okay; I'm honestly still debating if I really like them or not. They don't taste like rye, just like browned butter, chocolate, and pretzel. I think there are better cookies out there.

  • kaityblueeyes on March 19, 2023

    Agreed with all previous reviewers. These were not that sweet and felt like something was missing. My friends and family enjoyed them but they weren’t as addicting as you’d think they would be!

• Lemon tart with vanilla sugar

  • Saltairelife on October 24, 2025

    Good. Ina Gartens is much better

• Brown sugar tahini shortbread

  • christinezac on March 19, 2023

    Meh - tasted interesting but didn't want to make me have seconds!(Which could be a good thing)

• Crinkle-top roasted banana bread

  • someryarns on July 11, 2022

    I made this to use up some over-ripe bananas. I only had 4, but it still came out delicious. I substituted half all-purpose flour and half whole wheat flour for the whole wheat pastry flour and used fine sea salt instead of Himalayan pink salt. The batter tasted way too salty, and I was worried about the finished product, but the salt and chocolate chips worked really well together.

  • adelina on April 10, 2022

    Nice spin on banana bread. Came out super moist. Used maple syrup and only 5 bananas since that is what I had at home.

• Chocolate olive oil cake

  • Coopskitchen on February 26, 2026

    This cake was absolutely delicious!! I used two 8oz containers of mascarpone, so a little more than it called for.

• Maple butter

  • anya_sf on June 14, 2022

    I never got the softened butter and maple syrup to blend well, so the mixture looked curdled, but was fine once it melted on pancakes. This was so delicious I will make it for other pancake or French toast recipes as well.