• emilycaj on January 17, 2026

  This book has had an equal number of successes and failures for me. In nearly every recipe I have to cut the amount of oil/butter/etc used in the recipe by at least half if not more-- I'm not anti-fat! It's just so unnecessarily much in so many of the recipes. The successful recipes have become staples in my house, but the failures are REALLY bad. So, mixed feelings on this book!

Notes about Recipes in this book

• Creamed leeks & eggs

  • Melissa_427 on June 13, 2022

    Substituted scallions for leeks but otherwise truly enjoyed the simplicity and flavor of this dish.

  • Ntesfai on December 11, 2025

    Easy and delicious. This recipe has entered the rotation.

• Harissa eggs with pita & dates

  • Emily Hope on June 07, 2022

    The adults in the family loved this (though the kids wouldn't touch it) -- good combo of savory and sweet. Super easy to put together. I reduced the harissa to 1 tablespoon and added some ny shuk matbutcha to make up some of the difference. Served with the Ottolenghi roast cherry tomatoes with yogurt -- a good match. Will repeat.

  • hirsheys on August 29, 2022

    I made an approximation of this - used Italian bomba paste that was open, rather than opening harissa. Very tasty combo and the sautéed dates were intoxicating. Only addition I’d make in the future is to dollop on a little yogurt or sour cream.

  • rmardel on September 27, 2022

    This worked very well for me as a simple scrambled egg dish with the harissa stirred into the eggs and the dates, which I sauteed with shallots, scattered over the top. I would have like to try it as written, and if I ever find gluten-free pita chips, I might.

  • Melissa_427 on November 23, 2022

    I can't find pita chips often, but have naan on hand, so opted for a scramble of harissa eggs and dates with naan on the side. Ate a few like tacos and loved it! My dates were a little old, so I let them plump in some hot water first. This whole dish was so unexpected, I'd never think to add dates to scrambled eggs but now, I feel like this might be on repeat!

  • lholtzman on March 11, 2024

    10/9/2022 - too sweet 3/11/2024 - much better this time. I used one date per person and chopped them. I prefer dry rose harissa to wet prepared harissa. The spice level was good for me. The lemon squeeze at the end adds an additional and necessary layer to keep the sweetness in check.

• Bok choy-gochujang omelet

  • rmardel on April 25, 2024

    This is really fabulous. Bright with tart heat offset by the richness of the eggs. I sautéed my bok choy first, only wilting it slightly, before adding it to the sauce ingredients. After this, the making of the omelet was quite straightforward. Adding the lime zest to the eggs is a nice touch that really rounds out the flavors.

  • lholtzman on May 07, 2024

    Served with rice for a quick dinner. Gochujang is not too spicy.

  • gootenbeez on March 02, 2026

    Delicious. Made for a quick lunch. Subbed Napa cabbage for bok choi.

  • SheilaS on March 11, 2026

    Very tasty omelet. I wasn’t wild about a big pile of cold bok choy in my omelet so copied rmardel’s method and sautéed it just enough to wilt the greens and take the chill off.

  • eatswhilestanding on April 14, 2026

    I enjoyed this quite a bit for what it was, which was a simple, healthy meatless meal. I also pre-sauteed the bok choy as suggested by others

• Green eggs & ham quesadilla

  • SheilaS on September 19, 2022

    I've made this twice. First time, the green sauce I used was too salty and 2 oz sharp cheddar is too much for me. Second time, I made a tomatillo and jalapeño salsa to use as the green sauce and cut the cheese down to an ounce. Much better. Served with guacamole, sour cream and beans.

  • Melissa_427 on November 23, 2022

    Loved this disk so much and will make quesadillas in this manner as often as possible. I was a little nervous that my misshapen egg "round" would negatively affect the whole dish, but every quesadilla was a triumph of flavor!

  • jaxcap on August 07, 2023

    Pretty good- like SheilaS says, it's better if you reduce the cheese imo. The flipping technique scared me but it was actually really easy and effective.

  • averythingcooks on November 21, 2023

    I made 1 quesadilla to eat beside a light soup and really enjoyed it. I scaled the cheese back to 1.5 oz but could have easily gone down to 1. I stirred a tomatillo salsa verde into the eggs & added pickled hot peppers to the pan with the ham. A bit worried about my nonstick pan, I ran an offset spatula under the egg before the tortilla flip & "most" of it lifted (easy to spoon the remaining chunks back in place). An easy & tasty part of dinner for one.

  • CaptainPantsless on January 17, 2026

    Used golden amba pepper sauce instead of green hot sauce, dipped in toum. Delicious.

• Stovetop frittata any way

  • MollyPellecchia on February 09, 2024

    Normally I cook my frittatas in the oven at 325, after the bottom has set on the stovetop. I loved this method! Soft & fluffy result, as she says. May never go back to cooking them in the oven.

  • gootenbeez on December 13, 2024

    The lemon breadcrumb topping is genius. Beyond simple and totally delicious.

  • lholtzman on May 21, 2025

    A great template. My kids preferred it relatively simple, but I added pesto dollops to half. I always make in oven, but it was so easy to make on the stove.

• Bacon-chile frittata

  • BearTrapHouse on January 27, 2026

    Not bad, just very simple.

• Ricotta frittata with lemon crumbs

  • MollyB on August 28, 2022

    This was so good! I could almost have eaten the whole thing by myself. The technique of cooking the frittata covered over low heat produces a wonderfully tender final result. Don't skip the breadcrumbs! They add some nice texture and punch of flavor.

  • Melissa_427 on November 23, 2022

    I ended up not having the ricotta I thought I had on hand, so I substituted a goat cheese and a little sour cream - so delicious and tender. And the breadcrumbs really do add a great contrast and flavor punch.

  • Soulkitchenjen on April 20, 2023

    Very solid base. It feels like you keep salting and salting. Keep salting. The squeeze of lemon at the end was critical. Came out of my cast iron pan beautifully.

  • EmilyR on August 31, 2023

    I like the lemon eggs from The Lemon Cookbook far more... they have the lemony cheesiness, but quite a bit more flavor.

  • lholtzman on July 30, 2025

    Good. Very simple and fast dinner. Good for kid’s lunch or breakfast they next day.

  • Plumberful on February 06, 2026

    This was a beautiful, perfectly cooked frittata, with minimal effort. I made the recipe exactly as written, seasoning as instructed and the end result is delicious. It is lemony and creamy with a nice contrast from the toasted thyme, lemon breadcrumbs and it’s just salty enough. This might be the easiest frittata I’ve ever made.

• Coconut curry with swirled eggs

  • Melissa_427 on September 07, 2022

    Loved this dish so much! Had this for a breakfast and was so pleased to have such a flavorful start to the day!

  • rmardel on October 06, 2022

    This was fabulous and simple. if you keep a basic blend of curry paste and coconut milk on hand, this can be whipped up very quickly and supplemented with various bits from the fridge or pantry. We liked it best on the soupy side.

  • EmilyR on March 20, 2023

    This has avgolemono vibes with the eggs swirled in, but I like how it gives it some more heft and protein. I had green Thai curry paste from a Thai grocery, which was rather spicy, but the rest of this didn't feel as flavorful as I wanted. I think it might benefit from some kind of stock instead of water mixed with the coconut milk.

  • Logan92995 on July 28, 2023

    Not sure what, but something was missing from this dish. While it had a wonderful aroma and (in theory) good ingredient combinations, something from this dish just didn't click with me. I think like Emily said, it would have benefitted from having veggie stock or some other kind of stock added instead of water. I tried adding more salt and pepper but that only did so much. Hoping it'll settle and be mores tasty tomorrow as leftovers. As it stands, I'm not sure I'd make again.

  • Bumbledog on February 23, 2026

    Good, but I think it could have used some sweetness to balance the other flavors. Not sure. Maybe it's stock like others suggested

• Godmother's egg salad

  • SheilaS on September 24, 2022

    I've had the Godmother sandwich and was intrigued by the idea of turning it into an egg salad. I don't generally like onions in egg salad but this recipe gives them a quick soak in red wine vinegar so figured I'd try it but it turns out, I still don't like onions in egg salad. I did like the meaty bits so I added some boiled potatoes to make it into Godmother's potato salad instead!

  • scampersand on January 04, 2026

    I never make egg salad recipes bc it’s a pretty basic dish, but this one was different enough and really delicious!

  • TFall21 on May 23, 2026

    Really liked this, made it for lunches and wasn't sick of it by the end of the week. I love an Italian sub and tangy/zesty flavors. I'll most likely make it again, may dial down the salt a bit next time. Tearing the eggs apart with my hands was fun and it was neat to see the yolks, oil, and vinegar emulsify into a dressing.

• Snappy veg with broken Caesar

  • lholtzman on December 30, 2025

    I’d prefer this for lunch over dinner. The dish is good and very lemony.

• Flatbreads with beet yogurt & jammy eggs

  • rmardel on September 27, 2022

    The beet yogurt is good. I used grated raw beets and the flavor improved immensely if allowed to sit in the refrigerator overnight, where the flavors and textures melded. Perhaps my yogurt was thinner than the author's, I did not add much of the lime juice, only the zest, or the mixture would have been too thin. I also did not stir in the jammy eggs, but served them cut in eights, still warm, on a bed of the beet yogurt. Delicious. If the yogurt and beets are combined the night before, this makes a fast and satisfying breakfast.

  • lholtzman on February 27, 2026

    Fine, but the beets really take over this dish. You don’t really notice the eggs except for the texture. I wouldn’t mix them in in the future. The Fresno pepper adds a nice kick without being too spicy.

  • lholtzman on March 05, 2026

    Good, but it’s a lot and the beets are overpowering. I would halve or even quarter this recipe as I was eating it for days. The eggs get lost in it, so it I make again I would not fold them into the mixture. Instead, I would put them on top of the beet mixture. I added walnuts and feta cheese to the mixture. I didn’t notice the feta cheese made a difference, but the walnuts added a bit of interest in flavor and texture. The Fresno pepper adds a nice kick without being too spicy.

• Egg & charred pepper stew

  • Emily Hope on September 09, 2023

    I liked this stew a lot -- easy to put together, tasty, and the eggs give it substance. I also added kalamatas as suggested, which I'd do again. C wasn't a big fan, he thought the flavors weren't melded enough. Served with roasted broccolini and bread.

  • lholtzman on June 02, 2026

    This was better than I thought it would be. I wasn’t sold on the picture or the ingredients, but I’m glad I tried. It’s quite flavorful.

• Egg sliders

  • SheilaS on September 19, 2022

    The variations in this recipe are a lot of fun to play with. I've made three so far. Griddled Red Onions + Chili Crisp - I grilled the red onion and while it was still warm, tossed it with an ample amount of chili crisp. Served with a chili crisp-rice vinegar-mayo and arugula. The mixture of grilled onion and chili crisp is an excellent one that I'd use on any sort of burger or even a grilled cheese sandwich. Chorizo Patty + Kale - I mixed up a seasoned mayo with sweet smoked paprika, cumin, coriander, garlic and lemon juice, sautéed some baby kale with garlic to go with the chorizo patty. Very stubstantial. Sauerkraut + Bacon + Mustard - I diced and crisped some country ham instead of bacon. Very good combo.

  • Zosia on January 13, 2023

    These are fun! I added charred spinach and black forest ham to the basic recipe.

• Eggs with smoky scallion oil

  • SheilaS on September 24, 2022

    This made for a nice, sunny breakfast. Not asparagus season so I subbed sliced portobello mushroom. Not a fan of cold yogurt with warm eggs so I followed a suggestion from Nigella to warm the yogurt to body temp was very happy with the result.

  • Melissa_427 on March 25, 2023

    Air fried potatoes in place of the asparagus a it's not quite asparagus season in these parts. A lovely way y start the day!

• Garlic bread egg in a hole with mushrooms

  • gamulholland on May 30, 2022

    We used TJ’s ciabatta and cremini mushrooms, and this is definitely a hit and is going on the rotation. My husband and oldest son loved it. Easy and incredibly flavorful.

  • mlbatt on June 21, 2022

    Savory and easy . I made this for my husband’s breakfast, using my homemade sourdough bread put it over the top, a favorite!

  • SheilaS on September 19, 2022

    The twist of using garlic butter on the bread is a great twist that, along with the mushrooms makes this more than the breakfast staple.

  • Melissa_427 on October 18, 2022

    I used a gojuchang butter I had on hand in place of the garlic butter and it was such a great dish! Definitely a keeper and I'm looking forward to trying it with garlic butter next!

  • Zosia on June 26, 2023

    Quick and tasty. I used garlic infused olive oil to cook the mushrooms and brush on the bread (in place of butter).

  • aimeekitty on March 26, 2025

    This is very easy and its absolutely yummy.

  • gootenbeez on March 02, 2026

    Was this the best garlic bread I've made? Maybe? Very delicious. I think next time I might just make a fried eggs instead of cutting a hole in the bread. I will be making this again for sure.

  • mooo42 on March 15, 2026

    Made with chanterelles for a luxurious brekkie.

• Crispy potato, egg & cheese tacos

  • rmardel on September 27, 2022

    I made this, using grated beet rather than potato, and it was quite delicious. The earthy fruitiness of the beet played well with the cheddar and the egg.

  • Melissa_427 on November 23, 2022

    Have made these a couple times now and absolutely love how quickly they come together and how satisfying they are - a great meal anytime of day.

  • Babycarrot on July 01, 2023

    Used corn tortillas and I think I’d prefer those over flour. Not sure how I haven’t thought of this before. This was a delicious and filling breakfast. Definitely don’t skip the limes or hot sauce. Some salsa verde might be nice too next time. Definitely will make again.

  • breadenthusiast on October 26, 2025

    Very simple and quick recipe, but delicious and I make it regularly on busy weekdays.

  • BearTrapHouse on March 06, 2026

    This is our classic: we don’t have anything for dinner meal.

  • rachael_18bc7s on April 21, 2026

    So good. Grated onion into the potatoes and squeezed out excess moisture

  • Feelingsamtastic on May 18, 2026

    Low effort, and was ready in just a few minutes. A bit messy to eat, but a great quick meal.

• Oven quesadillas

  • skvalentine on April 20, 2022

    My family loved these! So much easier than frying them on the stovetop. We added veggies and leftover rice to the filling, and served with sour cream and salsa. So quick, easy and filling. These will definitely be a part of our dinner rotation!

  • Jviney on August 11, 2022

    Not a bad idea, I admit, and pretty helpful for a busy weeknight. Don’t skip the salt sprinkle after cooking.

  • pistachiopeas on August 23, 2022

    A very fast weeknight meal. I did a mix of leftover rotisserie chicken + cheddar. Make sure to have other parts of dinner ready before putting these in oven.

  • snoozermoose on October 29, 2022

    This was just what I needed on a day where I had to work late and was too exhausted to cook. I added some cumin, paprika, and sauce from a can of chiles en adobo, with great results. It was easy enough for a kid to make, yet really satisfying. This will be a great back pocket dish to have!

  • alexrif on September 12, 2024

    I love this recipe! Next time I will flip the quesadilla for a few minutes because the bottom got a little soggy.

  • MollyB on October 20, 2022

    Great technique for anytime you're making more than one quesadilla. Agreed that you should not skip the salt sprinkled on at the end! I've tried both the bean/cheddar and mozzarella/corn/jalapeno variations and really liked them both.

  • Zosia on October 08, 2023

    Great technique that is such a timesaver if making multiple quesadillas. I made the bean and cheddar version with a little cumin and chile added in. Forgot the salt at the end but with salsa served on the side, it wasn't missed.

• Cumin beans with tomatillo

  • dgiles on May 18, 2022

    I didn't do this in layers. I let the beans cool, then tossed everything together. The combination of black beans and raw tomatillo is great.

  • kari500 on November 07, 2022

    I loved this. No way it would serve 4, two of us polished it off. I cut the tomatillos into bite size pieces and loved how juicy and tangy they were. Used lots of sour cream. Served with full size chips for each person to dip into their own plate.

  • rhb on January 20, 2026

    Fresh and good...we added fresh goat cheese and guacamole.

• Smoky white beans & cauliflower

  • elena1049 on May 22, 2022

    This is GREAT! Don’t pass on the aioli!

  • cdglamontagne on June 27, 2022

    Great recipe and classic Ali Slagle, way more delicious than you'd expect given the ingredient list. I've never roasted with tomato paste but it worked! Agree with the other reviewer that the garlic aioli is a must, though I used a store bought one. Nice with arugula salad and avocado.

  • Emily Hope on July 22, 2022

    Really delicious vegetarian dinner! Pretty fast to put together (though took longer to roast than specified in the June on two sheet pans). Used some leftover Mayocobas. I was feeling a little extra and made aioli with the immersion blender using some garlic from the garden. Definitely added to the experience although I'm sure making it with mayo is also great. We wanted some more veg but I was too lazy to make a separate salad, so I added some halved cherry tomatoes to the herb salad. Would definitely do that again. Served w/some sea wolf bread (probably not strictly necessary.)

  • kari500 on April 22, 2024

    This is absolutely wonderful. I slightly thinned (and more importantly stretched) the aioli with a tablespoon or two of nonfat yogurt, which I couldn't taste, and would do that again. The herb salad is such a delightful addition here. I can't wait to eat this again!

  • mlbatt on May 30, 2023

    Fantastic! A favorite. Used freshly cooked Good Mother Stollard beans from RG. Served it with polenta, as suggested. Made mayo because there wasn't enough in the fridge.

  • luke_i8msqc on March 06, 2026

    My wife said “this is way tastier than I thought it was going to be”. The kids liked it too. Served with picked red cabbage which added some acidity and colour.

  • rachael_18bc7s on April 24, 2026

    So good. Served with cheesey polenta. Would also be good in a pita . Mods - added whole onion sliced through root ends, 2 whole cauliflower and cooked it all on 2 pans. Plenty for leftovers.

  • justine_0m1c9h on May 14, 2026

    Quite delicious!

  • jwindersteed on January 25, 2026

    We like it over orzo.

  • celestekahn on February 19, 2026

    Added in sliced chicken apple sausage. Very yummy!

  • gootenbeez on April 25, 2026

    I think I could eat this all day, every day.

  • Soulkitchenjen on March 07, 2023

    This was so much more than the sum of its parts. If you don’t want the beans too crisp, I’d stay away from great northern beans. I used cilantro for the herb and it was so good. A nice simple lunch. The way she writes recipes is great. It accounts for the fact that you’re trying to eat soon and not dirty every dish in your house. They’re actually in the proper order of events so you don’t even need to consider mise en place. Just go.

  • SpatulaCity on July 18, 2024

    Very tasty when all combined! Used parsley, cilantro, and a touch of mint for the herb salad. I feel like this could be a flexible recipe, with other vegetables being added - maybe broccoli or Brussels sprouts? And the beans don’t have to get crispy crispy. Delicious!

  • shep0012 on April 11, 2026

    We had a hard time getting this to roast properly on two cookie sheets. Instead it just steamed, so after about 45 minutes I took about half out and saved it for another night. It was delicious, and the leftovers were great. We browned some pancetta in a Dutch oven and then tossed in the rest of the beans and cauliflower. We made some noodles, added in some fresh peas at the last minute, and then threw it all together with the rest of the mayo dabbed on top. Yum!

  • patioweather on March 11, 2024

    Absolutely loved this.

  • hbakke on February 21, 2023

    I botched the recipe by mixing the herbs in with the sauce, but I don't think that made too big a difference. This was a tasty bean dinner that I would make again.

  • pistachiopeas on November 11, 2022

    Loved this! The mayo really elevates it.

  • Lepa on August 17, 2024

    My family loved this and everyone told me to note that it is a "make again." I would make a bit more aioli next time because it really makes the dish.

  • Apollonia on May 01, 2024

    Ahh, so freaking delicious. Loved this. I normally am pretty meh about mayo, but the reviews here prodded me to keep it, and I'm very glad I did. As everyone else says, far greater than the sum of its parts. I served it over polenta, as the recipe notes suggested, and thought it was great.

  • jenmacgregor18 on August 23, 2024

    I agree with everyone else: It’s easy, delicious, and the aioli really puts it over the top! I’d also make a bit more aioli. I went with 3/4 tsp smoked paprika, 1 1/2 tsp sweet paprika & 2 tsp Korean chili flakes. I also had a smaller cauliflower, so I added some carrot to the mix. Worked well.

• Turmeric black pepper tempeh

  • luluinphilly on June 07, 2022

    Easy, flexible recipe with vietnamese adjacent flavors. The coconut oil really made the dish interesting, so would not substitute this.

  • ldyndiuk on June 08, 2022

    I loved this! I’m a big fan of tempeh and this recipe did not disappoint. I might double the tempeh and sauce next time so there are more leftovers; the rice already makes a lot. Easy and delicious!

  • MelMM on November 03, 2022

    This is a really great tempeh recipe. Simple, yet the flavors pop.

  • snoozermoose on October 29, 2022

    I used tofu instead of tempeh, and didn't make the rice (I had some leftover rice to finish). This was easy and quick, perfect for a weeknight. The glaze is sweeter than I normally like but the brightness of the rice vinegar and turmeric was lovely and balanced it out nicely. It does indeed taste like sunshine!

  • Babycarrot on August 21, 2023

    Simple and flavorful. One of the best from this book thus far. Does indeed taste like sunshine. Only complaint is that portions are a big small. Will likely double sauce and tempeh in the future. Only change I made was frying the shallots with the tempeh instead of putting them in the rice.

  • shelbstirr on March 26, 2024

    I made this with chicken thighs instead of tempeh, and it was really good! I was a bit unsure of the combo of ingredients, but intrigued. The sauce gets caramel-y and the shallot rice is delicious all on its own. Don’t skip the herbs.

  • emilycaj on January 17, 2026

    I thought the sauce was so horrible that I ended up throwing out the entire thing. It was like eating a mouthful of turmeric followed by a mouthful of pepper.

  • hbakke on March 12, 2023

    Despite accidently cutting the tempeh into tiny triangles and screwing up the rice, this turned out well. I'm not the biggest fan of turmeric, but the saucy tempeh was enjoyable combined with the herb salad.

  • Apollonia on August 30, 2023

    My family merely tolerates tempeh, but everyone loved the sauce, and so ate this up with much more gusto than usual (a win for me, as I love tempeh). As others have said, as written, the tempeh/sauce portions are bit scanty. I doubled that, keeping the rice and herb portion the same, and that was just about perfect for four people. I will make this again, maybe trying the sauce on some tofu or chickpeas as well.

• Pan con tomate plus white beans

  • averythingcooks on June 16, 2022

    I made this with 1 tomato (eyeballing everything else and using only a little oil) to spoon onto a toasted bun that the 2 of us split. I had cooked great northern beans in the freezer, I added a finely chopped clove of garlic (instead of rubbing the toast with a split clove) and I included her suggestions of feta & basil. It was nice little side for our dinner.

  • SheilaS on September 24, 2022

    I used Rancho Gordo Royal Corona beans and added diced Fresno chile, basil, feta and a few kalamata olives. Very enjoyable light meal with a glass of red wine.

  • snoozermoose on October 12, 2022

    This was just okay, and I used ripe tomatoes from our CSA during peak tomato season. Wouldn't make again.

• Salumi butter rigatoni

  • MollyB on July 05, 2022

    Very tasty, relatively simple dish. The crispy salumi bits were delicious. It took a while to get the sauce to come together with the pasta water and butter (so don't overcook your pasta before you add it to the pan with the butter). I ended up using most of the reserved water.

  • pistachiopeas on September 09, 2022

    Bigger than the sum of its parts. Delicious and fast, though a vegetable would make it a complete meal.

  • bernalgirl on September 17, 2022

    I needed something quick with ingredients I had on hand, and this filled the bill perfectly using cheese tortellini in place of rigatoni. I had a small onion that I sautéed on low with chile flakes while I prepped the other ingredients, removed to a bowl, then added salami in small dice to the pan and brought up the heat to allow it to render a bit. From there I followed the recipe, other than reducing the butter to 4 T. I also blanched broccoli cut into small pieces before cooking the pasta, and charred it in the pan in which I’d cooked the salami. The adults combined this with the pasta while the Little ate it on the side.

  • kari500 on November 15, 2022

    I found some turkey salami at Trader Joe’s and figured I’d give this a try. I thought it was great, and so easy. No parsley. Just tossed the garlic and lemon zest in while stirring everything together. Served fennel salad on the side, and it was a great match and delicious meal on a chilly evening.

  • meginyeg on January 03, 2026

    This was a hit with 6 family members. Definitely will make again.

  • hirsheys on November 05, 2022

    I used a spicy calabrese salami and followed the recipe, except that I stirred the parsley etc in - felt simpler. All in all, this turned out great, though it was a touch salty - next time I will use less or no salt in the pasta water if I use a salty salami. But I definitely think there will be a next time - this was dead easy and so much bang for the buck. Took me all of 20 minutes to put together, even after a long day of work!

• BLT stir-fry

  • hbakke on August 25, 2022

    An interesting and kind of odd recipe. Husband liked it a lot, but I'm not completely sold on the cooked romaine lettuce. I did like the bacony flavored tofu.

  • cjross on February 28, 2023

    Really good. Perfect way to use up CSA lettuce. Cooked exactly as directed.

  • john_0dr7c7 on April 14, 2026

    Pretty delicious for how easy it is

  • snoozermoose on October 12, 2022

    We really enjoyed this. Faintly reminiscent of twice-cooked pork, but sweeter and saucier. I used a more tender lettuce variety, and unfortunately it wilted down to nothing but I can see it working better with romaine.

  • Babycarrot on April 13, 2023

    Was okay the first night but definitely does not hold up in terms of leftovers. I wanted to like this more but like hbakke said, not completely sold on the warm romaine lettuce part of the recipe. I felt like it also took more time than I typically like to spend on a weeknight dinner since I had to fry the tofu in batches. Also, it eats sweet, and I may have intensified that with maple cut bacon. Probably won't make again.

  • zverboon on May 26, 2026

    Okay the wilty lettuce won’t be for everyone

• Kimchi tempeh salad

  • hbakke on August 27, 2022

    This was like eating a big bowl of kimchi with a couple other ingredients thrown in. I'm not the biggest fan of kimchi so this wasn't a favorite, but my husband loved it. I did like the crunchy bits of tempeh mixed in.

  • Ntesfai on December 11, 2025

    I thought it was okay, but I probably won’t make it again.

• Tortellini with mortadella & peas

  • Jviney on August 29, 2022

    This was a hit for a week night dinner - the crispy pistachios were delicious, don’t skip them. Loved it.

  • kari500 on April 12, 2025

    I used beef salami instead of the mortadella, and cooked the cubes of it before adding. My tortellini package was 10 oz (which was more than enough for 2 of us - leftovers), so I only used a cup of chicken broth. This was good, and different from our usual pastas, and I was very happy to only have to clean one pan. Thinking next time I might use turkey bacon in place of the mortadella.

  • lisari on March 08, 2025

    This was delicious, satisfying, quick, cheap, and one pot to wash. Love this book. I used roasted, salted pistachios so just threw them in at the end, & only 1 tablespoon of butter.

  • rmardel on September 27, 2022

    This was a hit at a family dinner. Three generations enjoyed it. I had the mortadella cut thickly, almost the size of a pea, and I think this worked very well. I also used more peas than called for in the interest of finishing up a bag of frozen peas. Don't skimp on the pistachios or the lemon.

  • thefritschkitchen on July 31, 2024

    This was fantastic. I agree that the pistachios are delicious, although my children wanted them on the side/not at all (whatever - more for me!). Very quick, comforting without being heavy dinner - will definitely make again. I did sub pancetta for the mortadella, since that is what I could find.

  • anya_sf on October 13, 2022

    My pistachios weren't roasted, so maybe didn't end up as crispy as they should have, but they were still tasty. I didn't think everything would fit in my nonstick skillet, so I used a flat-bottomed nonstick wok, which allowed me to stir in 8 oz baby spinach at the end. Great method for cooking tortellini and I can see doing other variations. One of the quickest, easiest, and tastiest dinners I've made.

• Lemon black pepper shells

  • Melissa_427 on September 07, 2022

    Really enjoyed this, used to having something creamy included with lemon pastas, but this one, with just olive oil, was so bright and fresh!

• Harissa chickpeas with feta

  • Apollonia on September 10, 2022

    Great quick dinner dish. We enjoyed this so much, and it was super easy. Next time I might add a little acid to the dish, but it worked well served against a nice, sharp lettuce salad.

  • SheilaS on October 09, 2022

    I really enjoyed this. Had it with lots of fresh veggies and some crusty bread.

  • kari500 on November 04, 2022

    Delicious and easy. Like The others here we had it with a salad with a sharp dressing and crusty rolls.

  • skvalentine on November 08, 2023

    Prepped this on sunday night to take for lunches, served with quinoa. Great flavor and quite filling. Will definitely make again.

  • gootenbeez on June 18, 2025

    Fast, easy, delicious. I will be adding this to our regular rotation for sure. What's not to love about beans, feta and harissa? (Note: I used Spicewalla harissa seasoning)

  • jsrce1 on January 15, 2026

    Really tasty, but I salted too heavily, forgetting that the feta would be salty.

  • mlonigan on June 20, 2025

    Very easy recipe made with ingredients I always have on hand. Served with orzo and a green salad.

  • BearTrapHouse on January 23, 2026

    This one is a classic in our house. Sometimes I use a whole can of crushed tomatoes instead of paste for more bulk and plop in 5 eggs shakshuka style.

  • abrownb1 on February 02, 2026

    Made this again using 1 lb of medium shrimp (50-60/lb) in place of one of the cans of chickpeas. I added the shrimp after bringing the chickpeas to a simmer before popping in the oven to avoid overcooking. A great way to stretch shrimp and absolutely delicious!

  • abrownb1 on January 13, 2026

    Absolutely fantastic and super easy. I halved the recipe and regretted it. So comforting with warm fresh pita.

  • EmilyR on January 15, 2026

    Great flavors - I used rose harissa. If you enjoy this you should also check out the sheet pan chicken meatballs with tomatoes and chickpeas from Bon Appetit. It's very similar and inspired me to add some parsley to this.

• Chicken with so much garlic

  • Cheri on August 22, 2022

    Wow! This was fabulous. Prepare as written, but next time I will simply brush bread with pan juices before toasting and pour out the remaining fat, otherwise bread is a bit soggy, delicious but soggy.

• Corn & spicy sausage orecchiette

  • SheilaS on September 19, 2022

    I thought this was excellent. Loved the contrast between spicy sausage and sweet corn. It needed a hit of acid so I threw in some halved grape tomatoes which worked perfectly.

  • Lepa on June 30, 2022

    This is really satisfying. I used sausage that was not spicy so the kids could eat it. Otherwise I followed the recipe but added a bit of parmesan at the end.

  • pattyatbryce on September 11, 2022

    Very good and extremely easy. I agree that a touch of parm takes it from good to great.

  • snoozermoose on September 10, 2022

    This is absolutely delicious! The combo of sweet corn (and there is a lot of corn in this!) and spicy savory sausage is addictive. My husband proclaimed this his new favorite pasta.

  • hirsheys on July 31, 2023

    I found this underwhelming - the sausage overpowered the taste of the corn, which was a bummer, because it was a fuss grating the corn.

  • ksg518 on June 19, 2023

    For me this was only OK but that may be due to using sweet sausage instead of spicy. As made, it was just too sweet although adding the parm helped. I made it with sweet sausage since it was going to serve some small children. One child liked it but the other (who loves corn, sausage and pasta) refused to even try it.

  • bernalgirl on August 01, 2025

    A great summer pasta! I added a handful of haricot vert cut to 1 cm with the corn, and 3 oz of of chopped baby spinach at the end, and garnished with shredded parm. We thoroughly enjoyed it.

  • bernalgirl on August 09, 2025

    A great summer pasta, I added a handful of haricot vert cut to 1 cm with the corn and 3 oz. of chopped baby spinach at the end. The resulting proportion of pasta to sausage to veg was perfect.

  • averythingcooks on August 03, 2023

    As much as I love corn, we were also a bit underwhelmed here. It was certainly lifted by stirring some herb & garlic Boursin into the sauce and then adding chopped pickled red peppadews plus some grated parmesan at the end.

  • emilycaj on May 20, 2025

    Like ksg518, I also made this with sweet Italian sausage to appease the kiddos. I still thought it was good and satisfying, but it was pretty bland. I bet it's delicious with the hot Italian sausage!

  • shylastrath on July 31, 2025

    Added cherry tomatoes, baby spinach, basil, and Parmesan. Would definitely make again with these additions! Good the next day.

• Fresh corn polenta with lime butter

  • SheilaS on September 19, 2022

    Loved this. Added the crispy fried egg per the recipe. The lime butter makes the dish and I recommend adding some chili as well. I cooked the polenta in the Instant Pot, pot-in-pot method but with the ingredients specified and it worked perfectly. I used Chili-Lime Cashews from Trader Joes instead of the pumpkin seeds and the chili flavor melted out into the lime butter perfectly.

  • Apollonia on June 11, 2022

    The polenta method on this is fantastic- definitely a new go-to. As far as the rest, my corn wasn't the best (obviously not the recipe's fault), so it didn't knock anyone's socks off, and it definitely needed a lot more lime and salt than called for. But it was easy and tasted good even with mediocre corn, so we'll be trying it again later in the season with hopefully some better produce.

  • kari500 on September 19, 2024

    I futzed around with this recipe enough that my note should be taken heavily salted, but for me this was ok but nothing special. It needed lots of salt. But: there is something good here. I probably won’t try it again, but I was happy to remember what a nice combination cumin and honey can be.

  • Melissa_427 on August 27, 2024

    Absolutely loved this dish! My polenta didn't set up very well and took some extra time to get tender and even with that effort didn't quite thicken like previous polenta experiences, but perhaps that was the brand/consensus, etc. Regardless, a very tasty dish! I was out of pepitas so subbed in sunflower seeds. Also added in some shrimp since we had some that needed to be used (I tossed the shrimp in some Sriracha which lead to a very nice addition of heat in the dish). The honey drizzle may have been the best part though, a perfect hit of sweetness! Definitely a dish I'd repeat!

• One-pan chicken piccata & orzo

  • SheilaS on September 19, 2022

    I made the shrimp version of this, added sugar snap peas and red bell pepper and enjoyed a quick, flavorful meal. The orzo that I have weighed only ~ 5.5 oz per cup so it wasn't enough for 4 people. I recommend weighing out the amount of orzo you need.

  • kari500 on January 21, 2023

    Delicious and easy. I used the whole 16 oz bag of orzo, 3+ cups broth, doubled garlic, and tossed in a bag of baby spinach. Wanted leftovers, and have them. Weird thought: how about replacing chicken with a can of chickpeas or white beans. Maybe sometime when I’m dining solo.

  • MollyB on April 07, 2025

    Loved this with shrimp! I previously added a note about the chicken version (which was great), but I think we liked it even more with shrimp, with some spinach added at the end. II think we could easily have eaten double the recipe with 3 or us!

  • bernalgirl on March 02, 2024

    I doubled this recipe minus the capers and instead sautéed those with slivered kale, more garlic and chile flakes for my husband and me. Two tween boys devoured the chicken and pasta while we loved it with the capers and kale stirred in. The end result went from soupy to together just as the recipe described. A fast and easy mostly pantry meal.

  • Zosia on June 14, 2023

    This was a really quick and tasty meal that everyone enjoyed. Based on others' notes, I increased the orzo to 1.75 cups (all that I had) but left the stock amount the same so the dish wasn't soupy and there was a good ratio of orzo to meat. I also added a bunch of fresh spinach. Delicious!

  • lauren424 on June 21, 2022

    I liked this a lot. Pretty easy, minimal ingredients. I added spinach for a little extra health. I would make this again.

  • snoozermoose on October 12, 2022

    We absolutely loved this!! The end result was on the soupier side but it came together more as it cooled. I used the suggested addition of white wine. Fast and easy weeknight dish.

  • pistachiopeas on November 11, 2022

    Very good comfort food, though I'd triple the herbs.

  • hirsheys on September 11, 2022

    Very tasty and quite simple. I used 1 hefty chicken breast and it didn’t impact the recipe negatively at all (would do so again). (I think a full pound of chicken would be too much meat to orzo, honestly). Also added a couple handfuls of baby spinach like the others. I thought it was a tad liquidy for my taste at the start, but the soupiness kind of grew on me. An easy keeper, all in all.

  • MollyB on August 08, 2022

    This was great! Pretty quick and easy. I added some mixed greens at the end to make it a (more or less) complete meal, without added dishes. We made this when we were just back from several days of camping, and wanted something fast and healthy that wouldn't require a trip to the store, and this fit the bill perfectly!

  • vegabond2016 on February 18, 2026

    This dish was just okay in my opinion. Nothing remarkable. I feel like the zing of the capers (which is the part I love most about chicken piccata) was dulled through cooking. I ended up throwing the leftovers away because I just couldn't bring myself to eat them.

  • lisari on March 09, 2025

    Delicious. I doubled everything but the lemon; it was still quite lemony. Will make again.

  • sarahawker on April 02, 2025

    This was okay. I did not find the chicken to be seasoned well enough, but the orzo was quite good. The family liked this though.

  • theBlackbird on August 07, 2023

    Came together super fast and was flavorful. I wanted more capers, but my partner did not. Will be a regular mostly pantry meal.

• Cauliflower mash with smoked trout

  • SheilaS on October 17, 2022

    Another surprisingly delicious and easy meal. I used Trader Joe's tinned smoked trout and served it on top of the mash rather than stirring it in but either way works. I added some diced salt-preserved lemon and a squeeze of fresh lemon over the top. My mash was quite liquid and needed a few minutes of cooking to get to the right texture but it worked well as I used baby kale as the green and I think it benefited from a bit of cooking. I planned to add cheese to the leftover mash and serve it as a side but I'm going to repeat this as is.

• Harissa-creamed cauliflower

  • SheilaS on October 19, 2022

    This is full of flavor and couldn't be easier. It did take longer than suggested for the cauliflower to be tender. Maybe I should have chopped it finer, but no matter, it came out fine. I added a few kalamata olives and sprinkled a little parsley and feta over the top.

  • pattyatbryce on September 11, 2022

    Excellent change of pace. Super easy to make as well.

• French onion white bean bake

  • SheilaS on September 24, 2022

    This was really delicious. I used Rancho Gordo Royal Corona beans and caramelized onions that I had stashed in the freezer so this came together very quickly. I used sherry vinegar instead of the red wine vinegar because I love it with caramelized onion.

  • Apollonia on January 27, 2025

    Yum. This was good and especially easy if you happen to have some frozen caramelized onions on hand. We served with steamed broccoli, which was a nice accompaniment, though I think a nice piece of sourdough alongside would have been even better. I agree it serves 4, but only lightly.

  • shelbstirr on January 18, 2025

    I served this on top of a slice of sourdough with some arugula dressed with olive oil and lemon on top. The tips for caramelizing the onions more quickly were really helpful.

  • snoozermoose on October 16, 2022

    Very tasty spin on baked beans. The most time-consuming part is caramelizing the onions, but after that, I was pleasantly surprised by how quickly this came together. I'd make this again.

  • katryna on January 13, 2024

    Pretty simple recipe that didn’t take too long to make so this would be a great weeknight dinner. We ate it with some bread and a simple side salad. Turned out pretty tasty. Possibly could have salted it a little more and either added more cheese or used a smaller skillet (I only made enough for 2 servings). The tip to add a tablespoon of water every time the water evaporated while caramelizing the onions to prevent burning and speed the process up worked great.

• Marinated beans with crunchy vegetables

  • SheilaS on September 26, 2022

    The combination of creamy, marinated beans and crunchy vegetables is excellent. I marinated the Rancho Gordo Royal Corona beans overnight and would recommend giving them a good length of time to marinate if possible.

• Big beans with breadcrumbs

  • SheilaS on September 19, 2022

    Made this with Rancho Gordo Royal Corona beans and though it was a perfect meal. The panko didn't stick to my beans in the way the book photo appears but they were still crispy on the outside, creamy on the inside with a buttery crunch from the panko. Slightly bitter greens and yogurt seasoned with salted lemon complemented the beans perfectly.

  • MonicaMadeIt on April 01, 2023

    Similar to SheilaS, the crumbs didn't really stick to the beans for us, but it was really good for low effort with ingredients already on hand. Also used Ranch Gordo beans--I think they were giant white limas.

  • hbakke on September 22, 2022

    I used Rancho Gordo Royal Corona beans (pressured cooked for 75 minutes with dried oregano, minced garlic, and bay leaf), baby arugula, and crème fraîche for the spoonable dairy. We both really enjoyed the lemon crème fraîche sauce combined with the crispy beans. I would make this again.

• Sloppy Lennys

  • SheilaS on September 19, 2022

    Excellent, flavorful lentil dish. I used a mix of pickled peppers, some were a bit sweet so I omitted the sugar. I'd happily eat this with rice and steamed veg as an alternate to having on a bun.

  • patioweather on September 27, 2022

    I preferred the Cool Beans version but my partner preferred the pickle elements of this recipe.

  • emilycaj on May 20, 2025

    Left out the mustard, and used pepperoncinis for the pickled peppers. Husband loved it. If your stomach is sensitive to very acidic foods (like mine), skip this one!

  • thefritschkitchen on June 21, 2023

    Great recipe - I agree that it was a bit soupy than I preferred, so starting with less water is a good idea (always easier to add than take away, right?) I couldn't find pickled peppers, so I used a fresh red bell pepper and a few pickled jalapenos and their juice. Was a bit spicy for my kids, but I LOVED it. Even if they won't eat it, I plan on making big pots of it for my lunches during the week. Served with both potato buns and naan bread - you really can't go wrong.

  • ldyndiuk on October 05, 2022

    I cooked these for longer than directed and they were still soupy, but I was hungry and out of patience. I'd maybe try just adding less water next time. They were pretty tasty!

• Chickpeas, yogurt & za'atar nuts

  • kari500 on November 09, 2022

    I used walnuts, and dill & cilantro. Felt like the dill is necessary. Very tasty, and easy. I think sliced celery would be a nice addition. No way it serves 4.

• Turmeric-dill rice & chickpeas

  • kari500 on January 04, 2023

    I loved this. Perfect for L and me, with enough leftovers for one lunch. For sauce, I did much less water and more lemon, and grated in a clove of garlic. Also did as hirsheys did and used half cumin, half coriander.

  • Apollonia on January 10, 2024

    Great dish, even my picky kid ate it sans sauce. As someone noted below, the sauce was pretty sharp on its own, but tasted very nice over the rice; I still probably could have cut the sauce quantities in half or even quartered. Next time, I'll do that and grate in some garlic to the sauce.

  • hirsheys on November 29, 2022

    My family and I went out of town for the holiday, so I’m a bit jetlagged, but still managed to get this dish (plus what turned out to be an unnecessary roasted chicken also from the book - see next post) made for dinner without too much fuss. The flavors are reminiscent of the yellow rice from the halal street chicken recipes I like (from Smitten and Serious Eats), but with added chickpeas and a different sauce. I thought the tahini dressing was too sharp at first, but turned out to be a nice contrast to the rich dish. I used 1/2 coriander and 1/2 cumin (the recipe calls for either). All in all, a very good veg dish that I will def make again.

  • lisari on December 12, 2024

    Used coriander instead of cumin & dried dill instead of fresh. Unfamiliar (to me) yet comforting. Easy & quite tasty. Loving this book more all the time.

  • cklauber2 on March 31, 2024

    I used jasmine rice since it was what I had on hand, but it got a bit gummy at parts. I think next time I would try basmati instead. I would also not boil the chickpeas as long as the rice as they got very soft and smashed. Nevertheless, I really enjoyed the flavors and the parts that got crunchy and crispy were so good!

• Couscous & lentil Greek salad

  • Apollonia on June 13, 2022

    We liked this one a lot. The lentil/Israeli couscous combo was so filling, and the basil gave it a nice lift. We'll make again.

  • Lepa on April 23, 2022

    This is really tasty and a snap to throw together. It makes a large bowl of salad that is filling and bright tasting!

  • bernalgirl on September 10, 2022

    Retain vinegar from shallots and add to taste

  • SpatulaCity on October 24, 2023

    Simple and nice for lunch. Added a touch of dried oregano, and served on a a bed of arugula for some extra greens.

• Croque Monday

  • MollyB on September 01, 2023

    Made these for breakfast today, and they were delicious! I would happily eat them for any meal! I used Dijon mustard and it nicely offset the richness of the butter, eggs, and cheese.

• Chickpea-cabbage tabbouleh

  • emusro on November 03, 2023

    This was simple, cheap and felt healthy. The parmesan version of the chickpeas were especially tasty. Used a wild rice blend instead of farro, green cabbage, and a mix of coriander and all spice.

  • Ntesfai on December 11, 2025

    This hit the spot for my family. It’s easy and everyone loved it.

• Spicy seared tofu & broccoli

  • hbakke on May 22, 2024

    Accidently used (very) expired harissa which resulted in food poisoning, but we enjoyed this prior to that.

  • tisayw on January 17, 2024

    This dish was very tasty and pretty easy to pull together. I didn't have harissa on hand, so used chili garlic crisp instead. I would make a few adjustments next time: 1. Use a vegetable peeler to peel down the broccoli stalks. 2. Add the broccoli stalks to the pan first, as they take longer to cook than the florets. Once the stalks are mostly cooked, add the florets.

  • Feelingsamtastic on January 31, 2025

    Liked the flavors, however I may have overcrowded the pan, nothing really got crispy

  • Ntesfai on December 11, 2025

    This recipe was good, but I didn’t really enjoy the yogurt sauce. I’m still trying put my finger on what’s missing there flavor wise.

• Pastrami-spiced tempeh on rye

  • emilycaj on May 20, 2025

    I made only the tempeh, not the chard. It needed only 1T oil in total. The spice mixture took longer than 3 minutes to thicken and glaze the tempeh. This was delicious but quite spicy for me-- might try 3/4t black pepper next time. I had it on wraps with spinach, cabbage, and plain yogurt to cool it down, which I loved.

• Chipotle mushroom-tempeh tacos

  • jwindersteed on May 11, 2026

    Used walnuts vs peanuts

• Creamy beans & greens

  • samfrances on March 07, 2023

    This was nice, but it wasn't very "creamy". It was more "beans and greens in a milky broth". I might try crushing some of the beans or something.

• Olive oil-braised chickpeas

  • spvla on January 27, 2026

    This is my hands down favorite way to make chickpeas now. So hands off and so easy to make variations. I love prepping these at the beginning of the week and then tossing them in salads or rice bowls or just eating the plain.

• Forager's pasta

  • Ntesfai on December 11, 2025

    This recipe was fun to make, especially because of the flexibility. It was good, but not great. I think I would try it again with different to see if I get this recipe to great.

• Spaghetti aglio e olio

  • bernalgirl on February 19, 2023

    An easy pasta and she offers a number of simple variations. I had mine with sautéed mushrooms while my Little added grated parm.

  • krwhte on June 12, 2026

    Simple and satisfying dinner, drawing on pantry staples.

• Pasta with rosemary-fried walnuts

  • amandaeats on April 24, 2022

    Made as written with asparagus. Really liked, and a good way to use up asparagus. Lemon zest would be a good addition, as would lightly fried salami.

  • CaptainPantsless on May 22, 2026

    It tastes of nothing, despite the handful of excellent ingredients. I added more feta and lemon juice to liven it up.

• Chile shrimp pasta

  • hirsheys on September 15, 2022

    Easy and solid dish. Slicing garlic was annoying - would just crush next time. First bite was a bit startling, but it grew on me. Definitely add spinach or some other green to break up the creaminess.

  • chickchickyboom on August 03, 2025

    This was excellent. I made half a recipe. I didn't have sambal or creme fraiche, I replaced with aleppo pepper flakes and heavy cream and added some peas.

• Good sauce of so-so tomatoes

  • rmardel on September 19, 2022

    Easy, mostly hands-off sauce. I used a couple of so-so store bought tomatoes with one of my last good garden tomatoes. Tossing everything in the blender yields a decadently luscious and flavorful sauce.

  • averythingcooks on September 23, 2022

    I used a mix of garden tomatoes (grape, cherry, cocktail sized, plum & slicer - some REALLY ripe + some not so much + some oddly shaped) and the result is a very tasty and versatile sauce. After roasting, I ran them through the food mill which quickly took care of the skins etc and gave me the consistency I wanted. I finished it by stirring in pesto...some of it was used to great effect for stuffed peppers and the rest went to the freezer. A great choice for clearing a lot of tomatoes off my counter.

  • Melissa_427 on June 22, 2022

    I made this sauce and then promptly threw a little into a blender and created a morning shakshuka, so lovely and a truly great use of "so-so" tomatoes.

  • Melissa_427 on January 24, 2026

    This is a go-to sauce for our Wyoming household where most available tomatoes are so-so. This particular batch was combined with some frozen lamb meatballs and served over pasta, perfection!

  • emilycaj on May 20, 2025

    Great flavor. I used all cherry tomatoes, and even though I pureed it for ages, there was still a LOT of tomato seed texture. I suspect that if I incorporated some larger tomatoes, it wouldn't have been so seedy.

• One-pot puttanesca

  • Soulkitchenjen on December 20, 2022

    Very good. A little too soupy. May have been my fault, as I used farfalle. I didn’t have enough of any shorter cut of pasta. The crunchy breadcrumbs are clutch.

  • Emily Hope on April 19, 2023

    We loved this -- Omitted the anchovies, added a 14 ounce can of crushed tomatoes, used about 12 ounces of cavatappi, and added 8 ounces of fresh mozzarella at the end. The kids devoured it. I thought it was a bit greasy and would cut back the oil next time to 1/4 cup. Served with roasted broccoli, though I think a sharply dressed green salad would also be nice.

  • hirsheys on August 14, 2023

    Made this with orzo, anchovy paste (went a little light - not my fave), and no breadcrumbs and I really enjoyed it. I think ditalini would be particularly nice in it and would like to try the breadcrumbs, but otherwise found it very nice. The one downside is the leftovers get a tad gluey.

  • lauren424 on February 02, 2023

    This was so tasty! I used Banza shells. Very easy to make and really delicious. The anchovy breadcrumbs give it a nice crunch.

  • jaxcap on August 25, 2023

    I agree with Emily, I think there's a bit too much oil in this recipe. Not bad otherwise. I don't like breadcrumb topping so I didn't make that part.

• All-corner-pieces baked pasta

  • gamulholland on May 30, 2022

    This was easy to make and almost smoky in flavor— I’ll make it again and find out whether that was the roasted tomatoes or the smoke from the pie filling that was coming from the bottom of rhe oven. Either way, very tasty. :)

  • TinyCitiKitchen on July 19, 2023

    Now that I have this, I might not ever make lasagna again! This is just as satisfying, the sauce is addictive (well, to my palate), and the whole dish is just so quick and easy to knock together!

  • gootenbeez on April 05, 2025

    Delicious and easy. Great hands off dinner. Would be even quicker if you choose to use jarred sauce.

  • Lw15555 on March 15, 2026

    Had to sub cottage cheese and turned out great!

  • SpatulaCity on February 04, 2024

    Super easy to prepare and tasty flavor. Husband loved it! I used “extra sweet” canned “Marzanito” tomatoes, and the sauce definitely reflected that inherent sweetness. I will select a less-sweet tomato next time. And maybe I sliced the onions too wide, or I should have roasted for longer, but to my taste they had retained too much crunch, and there seemed to be just too many onion slices. Next time I’d also add extra dollops of the ricotta. Those were my favorite bits!

• Spicy lamb ragù

  • elenajh on June 20, 2022

    Really tasty and easy. The sauce took a bit longer to simmer than the recipe indicates, but the whole meal was still ready in about an hour. I added about a half cup of chopped parsley and a pinch of cinnamon to the sauce as it was cooking. I would do the same again next time, especially since I used the lesser amount of harissa (to appease kid palettes). I will make again!

• Mushroom orzotto

  • MollyB on January 11, 2024

    This was great! We adjusted mushroom types a bit, using a mix of dried porcini and dried black trumpet mushrooms, and fresh cremini, and that worked beautifully. My only complaint would be that there's no way it can serve 4! Three of us polished it off and would have been happy to have more. I say it serves 4 as a side dish, but 1.5 the recipe if you plan to have it as the main dish.

  • aimeekitty on March 26, 2025

    This is great, it's like risotto. Loved the flavor of the dried and fresh mushrooms. I'd say the serving size is a bit stingy though. I'd double it instead.

• Ginger-scallion soba & shrimp

  • pistachiopeas on November 11, 2022

    I used udon instead of soba. Loved this!

  • hbakke on August 23, 2022

    Nice dinner recipe. Thinly slicing all the snow peas was a bit time consuming and tedious. We both liked this, but probably wouldn't make again due to preferring a different soba noodle and shrimp dish.

  • snoozermoose on October 12, 2022

    Pretty good, though like hbakke, I already have a soba noodle dish that I like a bit more. I was pleasantly surprised at how nice the texture of the shrimp turned out.

  • Babycarrot on October 09, 2023

    This was good simple pantry meal but wasn’t any kind of flavor bomb so if you’re looking for something unique this prob is not it. I subbed edamame for snow peas and tamari for low sodium soy.

• Kimchi rice & runny eggs

  • MollyB on September 23, 2022

    This a was a great dish for a weeknight when I didn't have much time or a very well-stocked fridge. Since we happened to have a half-jar of kimchi and eggs, this was a perfect! Don't be timid with the heat at the rice-browning stage - I had the heat a little too low and I didn't get very browned rice.

  • ameliab86 on January 14, 2026

    Definitely add the cheddar per side suggestion. Rice took longer than 15 minutes but once it was done, it was really good.

• Green rice with singed feta

  • MollyB on March 18, 2024

    I made this with halloumi rather than feta, and liked it a lot. The radishes with lemon were a good garnish, though next time I'll add half the lemon juice and start tasting since the dressing a was a bit overly lemony to my taste. The leftovers were good reheated for lunch, especially with some grilled lamb & harissa patties that were left from another dinner.

  • coryelizabeth on May 03, 2022

    This was an easy, comforting, and flavorful weeknight dinner. My feta scorched a little under the broiler, but that was user error. Don't skip the lemony radishes on top! They add a wonderfully crunchy, pickle-y element to the whole affair.

  • bernalgirl on September 20, 2022

    I love this take on green rice. I used chard in place of spinach, which I’m sure affected the texture but that’s what I had on hand, and cilantro in place of dill based on family preference. The singed feta is absolutely fantastic with the rice, and the radish salad adds a nice counterpoint, although my teen thought it needed a hit of sweetness to round out the inherent bitterness of the radish.

  • SpatulaCity on January 12, 2023

    Just ok for us - not sure if I under seasoned it? Because the results were sort of blah. Next time I would make an herb salad to add into the rice.

  • leilx on October 24, 2025

    Made just the rice and it was delicious. For me a tad too much water. I used spinach and arugula, parsley and radish greens. Definitely would make again.

  • jaxcap on September 21, 2023

    Man, that was salty. I would definitely use less salt next time lol. Luckily the radishes helped a bit with that. Otherwise, it was just fine. Probably wouldn't make this again though, it would've been nicer with the greens not mixed into the rice imo.

• Spanakorizo

  • Zosia on February 05, 2024

    Excellent side! I used 600ml stock for 300g rice and only 2 tbsp oil and stirred in lemon zest at the end.

• One-pot rice & beans

  • skvalentine on October 18, 2022

    This didn't work well for me (I did the coconut variation). The end result was too wet-- I probably need to play around with cooking times, although next time I will probably just cook the rice first (in my reliable way) and mix with a can of drained beans. I did like the coconut, so I will try adding coconut milk to the rice cooking water.

  • Feelingsamtastic on April 16, 2026

    Added some smoked sausage with the onions and garlic, which gave it a Cajun vibe. Super tasty & easy -would definitely make again!

• Farro & lentils with coriander

  • Emily Hope on September 09, 2023

    We liked the flavor of this one, and it's a nice hearty salad, but even after 25 minutes the whole coriander seeds were unpleasantly fibrous to chew on. If I were to make this again, I'd probably toast and grind them instead and add to the dressing. Would be interested to try savoy cabbage in place of the carrots. Didn't add the goat cheese, as we were having with a peach and burrata salad.

  • jenmacgregor18 on September 18, 2024

    This is excellent. Great flavor and I loved the chewy texture of farro and slight crunch of carrot. Hearty, without feeling heavy. I used only 1/2 cup of cilantro and coriander powder instead of seeds. Subbed a bit of Romano for the feta. Added a bit of Korean chile flake.

  • annettle on March 31, 2024

    I really enjoyed this, perhaps not surprisingly as I love coriander seeds! (Mine softened enough to be pleasantly edible.) I used freekeh instead of farro, and a soft double cream French cheese on top. I think the base is flavourful enough that the cheese is a bonus rather than a requirement.

  • lisari on December 01, 2024

    I made no changes to the recipe & found it easy & delicious. Would make again.

• Whole-grains, chorizo & dates

  • Lottabooks on July 10, 2023

    What a great dish - simple and terrific leftovers (warm them slightly). Optional additions: a sprinkle of smoked paprika, manchego (shaved) as garnish, halved cherry tomatoes (salted in advance), for topping on each bowl. When rewarming, drizzle w/ more olive oil and sherry vinegar and do the same fresh garnishes. Nice way to use up chorizo leftover from an appetizer. 1 c. of farro made 2 servings and 2 of leftovers (recipe calls for 1-1/4). Soak dates in hot water first to make them easier to chop.

• Crispy grains with kielbasa & cabbage

  • bernalgirl on September 14, 2022

    I really wanted to like this but it was just ok to my palate and my family said they’d like it better with potatoes as a hash. I prepped the farro and suggested lentils in the morning, and diced the cabbage and sausage at lunchtime so I only needed to combine the ingredients and broil at dinner. It cooked as directed and the horseradish cream really makes it, but it didn’t have the ease-to-wow ratio to make again. I am enjoying the leftovers for lunch however, and all in all it feels virtuous if that’s what you’re going for.

  • snoozermoose on October 29, 2022

    I agree with bernalgirl that this is just okay. It tastes like farro with kielbasa and cabbage, nothing more, nothing less. The horseradish sour cream is a nice touch but ultimately didn't make this rather boring dish more interesting.

  • tisayw on February 06, 2024

    This dish was easy to pull together on a weeknight and overall tasty. I should have toasted my farro a little longer, so make it more crispy and less chewy, but I was worried I was going to burn it. The horseradish sauce was super good and it even got a thumbs up from my five year old.

  • Babycarrot on April 13, 2023

    The horseradish cream was definitely the best part of this recipe. Subbed red wine vinegar for apple cider vinegar. I do like the combo of kielbasa and purple cabbage so that part was fine too. I think the farro didn't hold up well leftovers wise as it got very dried out and chewy as you toast the grains in the oven. Overall good concept but might just skip the part of crisping the grains. Or maybe just toast half the grains instead.

• Coconut-ginger rice & lentils

  • Nkrieda78 on September 07, 2022

    Great recipe! I did add more of the spices called for plus a little cumin seed and Kashmiri chili powder. I also included a couple cloves of minced garlic and lime squeezed into the bowls at the table.

  • casey_em32k0 on May 07, 2026

    Subbed cumin for the coriander, and white basmati for brown rice. Ended up overcooked bc of the substitution even when I stopped it 20 mins early. Still tasty

• A springy noodle stir-fry

  • elena1049 on June 01, 2022

    Delicious - I used 8 oz of dry noodles and about 1 1/2 lbs of sugar snap peas. Great the first day and perfect for lunch the next day. Didn't adjust the sauce amount.

  • TFall21 on May 27, 2026

    Really tasty. Definitely need to improve my knife skills, it felt like it took forever to chop all those peas and asparagus.

• Buffalo salad with blue cheese toasts

  • Melissa_427 on June 22, 2022

    Very tasty, really loved the dressing combo of buffalo sauce and olive oil.

  • Apollonia on February 24, 2023

    The dressing was fantastic, and the salad, made with tofu bacon (Kitchen Treaty has a nice recipe) was largely a hit. But as lovely as it is to eat warm blue cheese toasts, I did wonder whether I would have enjoyed the salad more with croutons and blue cheese spread throughout rather then quasi-separately in the toast. Will try that way when I make again.

  • Soulkitchenjen on March 09, 2023

    This is pretty good. Not overwhelmingly so. Probably wouldn’t make again, but not mad at it. The toast crisped in bacon fat was delicious. The salad was boring.

• Broccoli bits with cheddar & dates

  • hirsheys on September 26, 2023

    This was perfectly fine, but nothing remarkable. No need to make again.

  • Rinshin on June 28, 2023

    Wow, this was unexpectedly delicious. To prevent date bits from sticking, best to cook with olive oil separating pieces until well coated and starting to blister.i used Medjool dates. Loved the use of cheddar bits together with teaspoon sized broccoli bits and dates and simplicity of recipe. Repeat for sure since good broccoli recipes are my husband’s favorites. Used white cheddar. Photo posted

  • dinnermints on June 28, 2024

    Good combination of flavors! What with all of the cheese and nuts, it worked well as a main and was very satisfying. Smoked almonds would have been especially delicious, but, having none, I added some smoked paprika. It did seem to need something else, and so I added 4-6 T chopped preserved lemon (this was for 1.5 recipe). I wasn't about to finely chop three lbs of broccoli to fine bits on a weeknight, so my food processor did much of the work. I would be tempted to try roasting the broccoli in two large pans at 425 next time. Served over pan-fried polenta.

  • ldyndiuk on September 11, 2022

    I was skeptical about this flavor combination but I do like all of the ingredients so I gave it a try. It wasn’t bad (I ate it all) but I don’t think the flavors melded well. I like that the cheddar is in bits so it stays whole but still gets a little gooey. I’d make it again but leave out the dates.

  • Babycarrot on February 26, 2024

    Added chorizo per her suggestion. The directions are a little bit vague in reference to the hot broccoli and cheese so unclear whether to let the broccoli cool off a bit before adding to the cheese/almonds. I subbed Gouda for cheddar and rice vinegar but next time would use apple cider or red wine for the sherry. Glad I made but there probably are better broccoli recipes.

  • ellwell on February 26, 2024

    This was only an average dish. I thought the components would meld into something delicious, but I was a little disappointed. The instructions were not very good. I don’t know if the cheese was supposed to melt? Mine did not. Also I used regular dates, not mejool, to avoid them sticking together in the pan. I don’t think I will repeat this one—there are better recipes of this ilk out there that taste better.

  • lholtzman on July 25, 2024

    This was a delicious side. I liked it better after it sat for 15-30 minutes.

  • thefritschkitchen on June 21, 2023

    Big fan of this recipe - although my young kids did not love it as much as I did. A combination I would have never put together, but am so glad that someone else did.

  • pattyatbryce on May 23, 2024

    Great side dish. An aged cheddar makes a difference.

  • emilycaj on May 20, 2025

    I LOVED this. It is a side dish, though. I'm not sure that cooking the dates did much. They got soft, yes, but eating the salad cold later, it may have been just the same uncooked.

  • Jviney on March 22, 2023

    This was almost like a main dish. I liked the contrast in flavors but either my dates were too fresh or it just won’t work to chop them up and keep them separate; mine broke down into pasty clumps. I’m glad I tried it, but it’s probably out of my system now and I doubt I’ll make it again.

  • Pandan on January 04, 2026

    I wanted to like this but I wouldn’t make this again. Sounded delicious on paper but it was way too sweet for me. I like dates on their own but not in this. I actually already used less dates than stated but still was picking them out in the finished dish. But I might keep the idea of combining Brokkoli and cheddar cubes.

• Charred vegetables with turmeric peanuts

  • kari500 on April 16, 2023

    I roasted my vegetables instead of doing on the stove. Put the sweet potatoes in about 30 minutes before the fennel and onion. I really liked the crunch and spice of the peanuts and fennel seeds. I used cayenne instead of black pepper and would again. I’m not sure fennel is the right veg for me here, but there are so many interesting ways you could take this (cauliflower or root veg, etc; cumin instead of fennel). I made it as a main for myself, and as such I liked it, maybe didn’t love it.

  • pattyatbryce on May 27, 2024

    Probably better roasted. Hard to get the right cook on all of these veg in one pan. Flavor good, but turmeric skillet still has yellow stain.

• Squash & sage skillet lasagna

  • MollyB on November 13, 2024

    This was really good and we enjoyed it a lot. I used no-boil lasagna noodles (Whole Foods 365 brand), and it took about twice as long as the recipe suggested to get them soft. I had to add a little bit of boiling water toward the end. Reading other comments about liquid amounts, I wonder if different noodle brands behave differently in the recipe? Leftovers were great, almost better than when first made.

  • NikkiS on October 24, 2022

    This recipe did not come out at all. I'm an experienced cook and I have cooked Ali Slagle's NYT recipes. Way too much milk. The noodles weren't able to absorb it all. Also gave it a too sweet flavor. Hope other recipes work better.

  • roroj1 on September 28, 2023

    This recipe was great and turned out perfectly, can't wait to make it again

  • calguire on September 22, 2024

    After adding the milk we were worried the sauce would not turn out well... but after the cooking and resting time the texture came out perfect. Delicious.

  • shelbstirr on April 19, 2026

    The noodles weren’t cooked in the time described and there was a lot of extra liquid so I cooked it longer with the lid off and wound up burning/scalding the bottom. I have just never cared for this type of pasta recipe where everything is cooked together. After resting, it was still pretty soupy. I also think it was just too much dairy for my taste. Wouldn’t make again, there are other butternut lasagna recipes I like better

  • TFall21 on November 05, 2025

    Pretty tasty, and easier to make than a regular lasagna. A food processor makes shredding the squash go much faster. I agree the liquid was a bit too much and that it took longer to cook than expected. If I made this again, I'd try adding another noodle or two (I measured 9oz which was closer to 10 noodles on my scale), salt more enthusiastically, and cook for 4-5 minutes longer.

• Blistered peppers with mozzarella & croutons

  • rmardel on February 28, 2024

    This was good, but I think the peppers were the weakest part. I'd prefer the peppers peeled, and I think they would be better if fully roasted, peeled, and then added to the chickpeas and garlic. Will try again.

  • brokencup on January 13, 2024

    Ali at her absolute best. Low effort, but the whole is so much better than the sum of its parts. I’m not even a pepper person. I’ll definitely make this again.

  • Soulkitchenjen on March 11, 2023

    Very solid recipe. The construction part is challenging, as you’re trying to layer a bunch of things that don’t want to layer. Absolutely delicious, though.

• Asparagus, scallion & tofu tangle

  • pistachiopeas on September 09, 2022

    I used green beans and udon noodles. Tofu gets very crispy. Kids tried everything. Hit!

  • hbakke on August 13, 2023

    We enjoyed this easy dinner. I've made many different soba noodle dishes, but the mint and lime made this one stand out. I added some banana peppers and a red bell pepper that needed to be used and they were a nice addition. I would make this again.

• Cheddar broccoli with mustard crumbs

  • bernalgirl on October 11, 2024

    OMG the breadcrumbs alone are addictive. While the heat and timing would have incinerated my broccoli if I hadn’t checked early, the final dish is addictive. Perfect as a side for a braised protein of some sort.

  • eatswhilestanding on April 14, 2026

    This was good, but for me personally, having both cheese and such a large amount of very buttery breadcrumbs is overkill

• Ideal sweet potatoes with buttered nuts

  • SheilaS on February 28, 2023

    The roasted sweet potatoes are good but the Tuscan kale gets all the love in this recipe, cooked in butter with nuts (I used pecans), chili pepper flakes, garlic, lime zest and brightened with a squeeze of lime juice. I brushed some of the flavorful butter left in the pan over the sweet potatoes, which helped incorporate them into the dish.

  • patioweather on January 22, 2024

    I cooked the garlic with the nuts so that it wouldn't be as raw.

• Creamy tomato soup (no cream)

  • rhsantos on November 20, 2024

    Added a little maple syrup because a little too tart for me. Really good and so little effort. Will make again.

  • emilycaj on May 20, 2025

    I thought this was horrible and dumped it down the sink rather than try to rescue it. It tasted like eating crushed tomato straight from the can with a back note of tahini.

  • fultre on November 10, 2024

    Pretty good for a low effort recipe. Flavor had a hint of bitterness, so I added a small amount of sugar.

  • Potawatomus on March 28, 2026

    This soup is penalty box bad without major adjustments. As written, this recipe eats thin and bitter. I added marmite and soy sauce to add depth. And, I added a not insubstantial amount of palm sugar to counteract the bitterness. This is inedible as written but very good with tweaks.

  • Pandan on January 04, 2026

    This was super easy and quite ok tomato soup, but I would necessarily make it again

• Sesame chicken meatballs

  • Zosia on March 10, 2023

    These were quite tasty. I roasted them at 475 and made only half the sauce. October 2022

  • Lu1950s on October 25, 2024

    The family enjoyed this recipe. My broccoli started burning before the meatballs were cooked so I was rapidly scooping the broccoli out of the pan into a separate bowl. Next time I’ll just make broccoli separately. I had scallions and lemon on hand so both were added to the broccoli.

  • ellwell on July 19, 2022

    My husband cooked this for dinner tonight for a group and everyone loved it. It has a slight Asian flavor profile. It is easy to make if you have all the ingredients and quick to get to the table for a simple dinner.

  • Rachaelsb on November 15, 2022

    This was a “meh” for me although my husband really liked. Meatballs not as flavorful as thought (maybe cos I used ground turkey instead of chicken???). Sesame dressing good though. Would also add more veggies.

  • MollyB on August 30, 2022

    Tasty and fairly easy, it made a nice weeknight meal. I'd make it again if I had the ingredients on hand, but I wouldn't go out of my way to make it again. It would be good with ground pork in place of the chicken.

  • theBlackbird on October 01, 2022

    This came together very quickly, was good and filling. I would use the variations for boneless chicken thighs and noodles.

  • natalie_r87qll on February 13, 2026

    flavor depends on the tahini you have honestly! the first time i made it it was so good and the second was a bit bitter just due to a different brand

  • stephpbrooks on January 02, 2026

    Good with tweaking to your tastes. I added spice and more acid to the sauce and herbs to the meatballs. Did a standard stir-fry after browning the meatballs instead of the broil method.

  • Soulkitchenjen on March 08, 2023

    This is weak. The sauce is delicious. The meatballs and broccoli are an afterthought. They get done way faster than the 8 minute minimum suggested. Would not make again.

• Skillet thighs with peas & pickled chiles

  • ldyndiuk on May 30, 2022

    Came out quite well, though it took a lot longer to cook the chicken than the recipe says. Which is just as well because it took quite a white to thinly slice that many snap peas. I used a bit more snap peas than indicated, but even so I’d probably halve the veggie part next time because it made so much. It was good though, and overall the dish was pretty simple to prepare.

• Lemon-pepper chicken & potatoes

  • snoozermoose on October 15, 2022

    This was tasty and easy. My chicken needed more seasoning but the skin got beautifully crisp. My husband wished the potatoes had gotten more brown and crispy but I get what Ali was going for here.

  • theBlackbird on October 01, 2022

    This has become a weeknight staple. It comes together quickly and is so good! I would happily serve this to guests because it is so flavorful, and I could do the prep before guests come over, and have time to spend with them while its in the oven. Add a salad and its a perfect gathering meal.

  • katryna on December 02, 2024

    Chicken cook time seems to be too long. I cooked it for 45 minutes which seemed to be more than enough.

  • spvla on June 11, 2026

    Low effort, high reward. So much more delicious than I ecxpected for the simplicity of the recipe. I cut the potatoes a bit smaller and baked at 450 for 45 minutes which was perfect. Removed the chicken and then mixed chopped kale into the delicious pan juices for another five minutes. Excellent and a big hit with the family.

  • eatswhilestanding on March 04, 2026

    E and I agreed these are the best potatoes I've ever made. Next time I would start pairs first and then add thighs 10-20 minutes in because they didn't need as long to cook. I used caraway seeds in place of fennel.

  • emily_4k034p on May 08, 2026

    lemon lemon lemon

  • jaxcap on August 30, 2023

    Crispiest chicken skin I've achieved in the oven, the thighs were a little overcooked so I might try for like 50 min next time. The potatoes were very lemony.

• All the time chicken thighs

  • skvalentine on April 27, 2022

    This was fast, easy and delicious! Doesn't get better than that on a weeknight. Served with sautéed peppers and zucchini, and stuffed in a pita.

  • Jviney on August 11, 2022

    Meh. I roasted them, probably should grill them next time.

  • hirsheys on November 29, 2022

    I worried that I would wish for more protein alongside my rice and chickpea dish (I didn’t), so I also made these simple chicken thighs to go with. I marinated them for probably an hour or two, though the recipe says you can use them right away if you wish. You have your option of how to cook them - I roasted them in the oven. I found them deeply boring (perhaps grilling would give them more taste?) and neglected them in favor of the rice dish. I think there are probably better basic chicken recipes (I’ve heard the one from Small Victories is good…) (wish I’d read these other reviews first!)

  • bernalgirl on September 22, 2022

    Ditto Jviney: Meh. Boneless, skinless chicken thighs are a staple quick and easy weeknight dinner here. These were underwhelming in flavor, even my Little said so, and the roasting instructions yielded pallid pieces that needed a run under the broiler. I marinated the chicken for a few hours, then tossed cauliflower florets in the remaining marinade with a little more pepper and salt. I also made a quick garlicky yogurt sauce while everything cooked, which made for an easy tray bake dinner with a little more interest.

  • pattyatbryce on May 26, 2024

    We chose bone-in, with skin thighs and grilled them. Loved every bit.

  • emilycaj on May 20, 2025

    Delicious- a family favorite that I have made many times. But the amount of oil is way too high-- I use only 2T and it is plenty. I cut up the thighs before marinating them and cook them on the stove.

  • cheffreddie on January 05, 2023

    I prepped this mostly as written but also added some fennel, mustard seed, and onion powder to the marinade in an attempt to recreate Dig Inn’s charred chicken recipe. No grill, so I cooked them in my cast iron skillet on the stovetop. Pretty tasty but I probably would crank the heat up higher next time for more of a crispy char, and let it marinate for at least 3 hours first.

• Chicken-dill patties with zucchini

  • Zosia on November 12, 2022

    Patties were juicy and the dish had nice flavour. I put everything under the broiler.

  • Running_with_Wools on July 08, 2022

    These were easy and delicious. I added feta cheese to the mixture and didn’t make the shallots or roasted zucchini because this was for my kids and I didn’t think they’d eat it. But they loved the patties with ketchup. And I liked the leftovers a lot. I’ll make this again.

  • MollyB on October 02, 2025

    Delicious patties! We liked the dill/fennel combo. I cooked the patties on the grill, along with the zucchini slices. I made them with 1 lb. chicken and 1/2-lb. ground pork (since that was what I had in the freezer), and this may have made them a little easier to handle and cook on the grill.

  • Feelingsamtastic on May 05, 2023

    Really enjoyed the dill/fennel combo in the chicken patties. Served with avocado + Greek yogurt. Would definitely make again!

  • Bessp on August 03, 2024

    A very tasty dinner. The chicken patties are good cold to eat the next day. I added some garlic and lemon juice to the patties and upped the panko a tiny bit to compensate, it worked really well.

  • cklauber2 on March 31, 2024

    Worked with ground turkey just great!

  • emilycaj on May 11, 2025

    I made only the patties, which were great for sandwiches. I left out the fennel and the red pepper flakes, and they were still delicious. My zucchini was 7oz-- I think if it were any larger (like a truly large zucchini that the recipe calls for) I wouldn't have been crazy about the texture.

  • hbakke on August 25, 2024

    Tasty, simple dinner. This is a great way to use up extra zucchini, but I wasn't wild about the whole fennel seeds in the patties. I would make this again and maybe crush the seeds before adding to the chicken patty mix.

  • Lepa on April 18, 2026

    These patties were delicious. We liked the addition of fennel and hot pepper flakes, as it gave them a lot of flavor. The patties took a bit longer to cook through than the time noted in the book. My kids ate them with mayonnaise and I have to admit it was even better than yogurt!

• Bacon jalapeño smashburgers

  • chessa on February 22, 2024

    We make these all the time and they are always a huge hit! The onion and jalapeño adds a ton a flavor. You can always add a slice of cheese at the end if you’re feeling extra.

  • snoozermoose on October 17, 2022

    We enjoyed these quite a bit, especially served with air fryer French fries. I thought the onions and jalapeno was a lot when I first added it to the burgers, but it ended up cooking down to just the right amount. Not too sharp or raw at all. Don't skimp on the seasoning. We do prefer ground beef to ground chicken for burgers, so will be trying it again with that.

  • Lnbrittain on August 05, 2022

    Really fantastic flavors.

  • MollyB on August 05, 2022

    Very good and easy. I was overly cautious with the jalapenos and wish I had used more! Their heat was tempered by cooking much more than I expected. I think the burgers would also be really good with ground pork.

  • bernalgirl on September 15, 2022

    This recipe knocked it out of the park! Four family members loved these burgers and dinner was on the table in 30 minutes! I have a 12” cast steel pan and was able to do four burgers in one batch, which helped. The flavors outstanding and while I doubted the onions would cook in so short a time, they were very good. Served on pretzel buns with TJs oven fries and a cucumber-tomato salad. This is going on repeat.

  • averythingcooks on October 15, 2023

    We have our own beef smash burgers waiting in the freezer so this is really about the toppings. We loved the combo of the onions, jalapenos (heat lovers can be generous here) & bacon. A little crumbled blue cheese on mine also didn't hurt :)

  • emilycaj on May 20, 2025

    Cooking bacon on the stove is such a pain. The second time I made these I just cooked bacon in the oven, and then used some of the bacon drippings in the pan to cook the burgers. It tasted exactly the same and I didn't have to clean my entire stove afterwards.

• Really crispy oven fries

  • bernalgirl on June 14, 2023

    Easy dependable recipe. I agree that soaking the cut potatoes in cold water for 15 minutes helps achieve crispy oven fried, and arranging them in a single layer at 500 degrees is key

  • averythingcooks on November 11, 2023

    These did turn out beautifully crispy but I'm a bit confused by the other comment here...in my book, there is no mention of a 15 minute soak & the cooking temp given is 450, not 500. Anyways, I combined the comment & the recipe, doing the soak (which, yes, I have done for other recipes) and I baked them at 475. We were very happy with the results.

• Chicken & rice with smoked paprika

  • Zosia on November 26, 2022

    Great use of leftover chicken!

  • elena1049 on September 11, 2022

    Loved this - a lot of flavor for relatively low effort.

  • Melissa_427 on September 07, 2022

    Substituted shredded pheasant. Good use of game bird.

  • SpatulaCity on January 12, 2023

    Warm and comforting!

  • emilycaj on May 20, 2025

    Perhaps this goes without saying, but if you don't really love the taste of smoked paprika, you won't like this.

  • cheffreddie on November 14, 2023

    Always nice to have a unique recipe for leftover chicken! Great, easy comfort food, but make sure you have a good quality smoked paprika since it's the star of the show. I sound like a broken record recommending Burlap and Barrel's version but it's just the best there is.

  • john_0dr7c7 on February 07, 2026

    One of our favorites. So versatile and easy.

• Kids' menu enchiladas

  • ccav on December 02, 2024

    Added some Trappys hot sauce to the enchilada sauce and chicken mixture; added scallions over the cheese last 5 mins in the oven. Very good!

  • Luckyme on July 07, 2025

    The enchilada sauce was mild but flavourful. I thought the technique was interesting, although created a lot of dishes. The results were worth it though.

  • brokencup on January 03, 2024

    Love this one. It’s so smart to spend time and energy on the enchilada sauce and use shortcuts for the rest (i.e. roto chick instead of cooking your own chicken).

  • lisari on April 26, 2025

    Another winner from this book.

  • megbgraham on April 02, 2025

    I guess the name is fitting- I was SHOCKED by how much my kids loved this. They never eat enchiladas and they scarfed these down- we had no leftovers. I used corn tortillas and rotisserie chicken, the filling and sauce made enough for 12 enchiladas which fit my pan perfectly. I did add an additional tbsp of sour cream to make it less spicy for my kids. The flavor was great and it was super easy. Will make again!

  • aimeekitty on March 26, 2025

    easy, comforting and yummy.

  • elianita on November 14, 2025

    This is a great and simple recipe. I made the sauce the day before and assembled everything right before baking it. I used a blend of sharp cheddar and queso fresco. Everyone loved it! My 4 year old ate 3 enchiladas, and said it’s his new favorite food. This will be added to our rotation!

  • Jviney on March 12, 2024

    Loved this one. Have a care with your chili powder - I put in the full 2 Tbsp and as the recipe is written, that did not make it welcome on my kid's menu. I probably added a good 1/4 cup of sour cream beyond the 2 Tbsp of sour cream called for to cool down the enchilada sauce. Everyone loved this recipe.

  • thefritschkitchen on February 13, 2026

    These are good. I don’t know what chili powder Ali is using, but two tablespoons would have been way too much. I cut it to one tablespoon and my kids still thought it was too spicy. These are exactly as advertised, but I have a few other recipes I prefer

• Chicken larb

  • mcvl on June 19, 2023

    Simple and good. I prefer the version of larb (there are many) that incorporates toasted rice rather than grinding it and sprinkling it on top, so I did it that way. I had ground duck rather than ground chicken, and I slightly overdid it with the lime juice. Still good -- a sturdy combination of flavors that stands up well to whatever kind of abuse you throw at it.

  • matthew596003 on March 16, 2026

    Ran out of fish sauce so did 3T fish sauce and 3T Thai seasoning sauce - still worked well. Added a diced carrot. Was great and was even better with Hoisin sauce

• Green curry meatball soup

  • cjross on February 20, 2023

    Yummy and easy. I reduced the curry paste since I'm cooking for kids and the meatballs were a bit bland so next time I'll use salt.

• Sticky chicken with pickled vegetables

  • pistachiopeas on December 01, 2022

    Good and a nice change from what we usually eat.

  • john_0dr7c7 on February 13, 2026

    Really delicious and easy

  • thefritschkitchen on February 11, 2026

    Solid recipe. Matchstick pickles were good (never would have thought to do celery!!) but the brine was very vinegary. Would cut it with water next time (like in Julia Turshen’s “quickly” recipe)

  • debbates on March 29, 2026

    Made the pickled veg for shrimp and black bean tacos. Simple and a great acidic counterpoint

  • kawillia on January 09, 2023

    This came together quite quickly and was super flavorful! The pickled vegetables were a really nice addition to a good (and unexpected) teriyaki-esque chicken. I used jasmine rice in place of the suhi rice, but otherwise made as directed and it was lovely.

  • snoozermoose on October 12, 2022

    I made this sans the pickled vegetables. It was pretty tasty but not that different from any other teriyaki chicken recipe.

• Not just another chicken Caesar

  • bernalgirl on May 14, 2024

    I made one change: grilling the chicken. The dressing beats my standard short-cut Caesar dressing from Serious Eats, and the dressing is everything. I’d happily make this again.

  • averythingcooks on February 27, 2024

    I cut this roughly in 1/2 using 1 chicken breast. To ensure lots of coverage with the marinade/dressing and a quick, "not likely to overcook" saute, I sliced it into 3 fingers 1st, then chopped it up for the salad. I subbed in anchovy paste & while it is good, we did think that the dressing was very thick so I thinned it with some milk. I made my favourite parmesan croutons and we both thought this was a good version of this salad.

  • SpatulaCity on August 21, 2024

    Love this Caesar dressing! I up the lemon a touch, and reduce the mayo a bit, and add a bit of water to thin out. It’s so easy and so good!

• One-pan sausage & lentils

  • Zosia on June 15, 2023

    Tasty dish and the method of cooking the lentils in the oven worked well. The only things I might do differently next time are to hold back a half cup of stock to add as/if needed and to stir the vegetables in periodically as they rose to the top and dried out a little. I added carrots and the recommended thyme.

  • tacoquokka on May 15, 2026

    Very easy to make, and I liked how hands-off it was. Cooking the lentils in the oven this way worked but needed more time (10+ min more) for that amount of stock. I would use less stock next time. The shallot vinaigrette added at the end is the star of the whole dish.

• Sausage & gnocchi

  • MollyB on November 23, 2022

    Pretty good but I'd adjust the recipe considerably if I make it again. The pickled pepper dressing (we used peperoncini) was a little too acidic and spicy for us - I would have enjoyed it a lot more with just a couple of peppers. I also felt there was a bit too much sausage for the amount of gnocchi - a half-pound would be more to my taste. Finally, the recipe should have specified a non-stick pan! The gnocchi seriously stuck to my stainless steel pan.

  • SheilaS on June 29, 2023

    This is so quick and easy. I'm sure it will become a favorite last-minute meal. It might be better to cook the gnocchi in a separate pan as they started to stick to the browned sausage bits left behind on my cast iron skillet but they released as they browned, so it was OK. I used Matiz piparra peppers which worked well and made the recipe as written except for piling on extra arugula. I look forward to trying other pickled peppers, adding more vegetables to the mix and trying the other ideas listed at the end of the recipe.

  • kim_ff7ri3 on June 10, 2026

    Quick, easy and can be flexible with the ingredients

  • Karen0598 on July 06, 2022

    Excellent. This recipe includes a great way to cook Gnocchi. This time I replaced the pickled pepper dressing with the sour cream and dill sauce. I added some lemon juice to the sauce along with the dill. All of the sauce variations look great but this recipe would also be good without a dressing, all it would need a salt and pepper.

  • ChristinaMason on December 02, 2022

    Just OK. My pork Italian sausage didn't render enough fat to crisp up the gnocchi! I used olive oil. I added minced garlic, sliced onion, and cooked artichoke hearts to the mix and dried oregano to the dressing. Lacked acidity - I would double the pepper brine to 4 Tbsp. Also need about twice as much greens and dressing to balance the sausage and gnocchi.

  • Babycarrot on August 16, 2023

    This was tasty. I like the spicy acidity of the pepperoncini. I used sweet Italian sausage but my sausage didn’t render enough fat so I had to use some additional olive oil to crisp up the gnocchi. Next time I’d dial back the 1/2 cup of olive oil or add more than 4 cups of arugula as it ate kind of wet. I didn’t have much issue with sticking and used a cast iron pan. A nice easy dish made from pantry staples.

  • Alliehipp on March 28, 2026

    Used fennel Italian sausage. Added a tiny bit of sherry vinegar and honey to the dressing, and microgreens with the spring mix. Would make again!

  • Melissa_427 on September 07, 2022

    I had a package of German sausage on hand so swapped the pickled peppers and arugula for a big handful of sauerkraut with grainy mustard as the sauce. The gnocchi method was also a good skill to add to the repertoire.

  • cheffreddie on February 09, 2026

    Appreciated how fast and easy this was, but I would use a nonstick skillet or shelf-stable gnocchi next time. I used refrigerated gnocchi in my cast iron, and it stuck so much that it started to disintegrate and left a starchy mess behind in the pan. Loved the bite of the pepperoncinis and arugula with the rich sausage and I'd absolutely try it again. Ali Slagle is a genius!

• Chorizo & Brussels sprouts tacos

  • Zosia on November 06, 2022

    Very tasty but the meat was a little dry perhaps because I used "homemade" chorizo from lean pork. Next time, I'll roast the sprouts for a few minutes before adding the meat to the pan.

  • cheffreddie on April 20, 2022

    Made this almost exactly as written and it was really tasty! I put the chorizo in the freezer for about 30 minutes beforehand to help firm it up, and that made removing it from the casing and slicing into bite sized pieces much easier. I mixed cholula hot sauce into sour cream for my "creamy" component and it complemented the flavors nicely. I think this recipe would be delicious with almost any oven roasted vegetable.

  • Feelingsamtastic on September 15, 2024

    Easy prep, and really enjoyed. Especially liked the addition of the onions at the end. Served with avocado/yogurt sauce on tortillas

  • natalie_r87qll on February 13, 2026

    i used soyrizo because i had it but i wouldn't recommend. it all ended up a bit dry and not cohesive since the soyrizo lacks fat

• Pork sausage burgers

  • Zosia on October 26, 2022

    Fun idea but I would just as soon leave the meat in its casing to save time and serve in sausage buns.

  • Cheri on June 10, 2022

    We really like this. English Muffins (in the toaster oven -they need to be fairly crunchy). Needed 2 slices of cheese per, as it sort of dissolves into the broccoli rabe.

  • snoozermoose on June 04, 2023

    A fun and quick spin on burgers but I'm not sure it was good enough that I'd make it routinely.

• Merguez with sweet potatoes & dates

  • SheilaS on October 09, 2022

    I've made similar dishes but very much enjoyed this one with the charred lemon, sweet dates and herby sauce. The recipe says no need to flip but I think it's a good idea. I steamed the dates to make sure they were soft but it might be a good idea to add them half way through so they don't get too dry.

  • LoraT on February 06, 2023

    We loved this dish, although I did make some changes. Before I get to that, the dates should be added later, as they were way too caramelized after being in for 30 minutes. Changes: rather than make a sauce with ½ cup of olive oil, I simply stopped before adding the lemon juice and olive oil. The finely chopped paste of garlic, parsley,& charred lemon was served as a sort of chimmichurri. It worked well. I also added some chopped figs to the bake, along with the dates. That, too, worked well. We ate the dish with lavash (an Armenian flatbread.)

  • tarae1204 on December 20, 2023

    Problem: most of dates will burn. They must be added later (and other reviewers have noted). However!! the sauce of minced herbs, garlic, olive oil, lemon juice and minced roasted lemon slices is amazing and could be used on any dish that loves a chimichurri.

  • natalie_r87qll on February 13, 2026

    this was SO so so delish however the dates do definitely burn

  • emily_4k034p on May 12, 2026

    one of the tastier iterations of this dish I’ve made

• Skirt steak with corn & feta

  • kari500 on April 30, 2025

    Whoa Nelly, this is delicious. I also used frozen corn, and did flank steak instead of skirt. Served with sliced baguette and we couldn’t stop raving. I think lots of proteins would work here, even canned tuna. The salad is the real star. I will absolutely be making this again.

  • pistachiopeas on August 23, 2022

    Easy and very delicious meal. Served to a large group and we had plenty of leftovers. Weeknight friendly too.

  • Zosia on October 02, 2022

    Really enjoyed the mayo rub on the steaks (strip loin) but did not use it as salad dressing (no mayo fans here)

  • lou_weez on August 18, 2023

    Quick, easy & delicious. I used a low-fat mayo (not my preference) and it still turned out well. I also used frozen corn that I cooked until it had some colour, and we all thought the salad was really tasty.

  • averythingcooks on June 09, 2022

    Because we had a beautiful striploin from a local butcher to share, we opted to keep the meat simple but I did make this salad to serve along side. I charred my corn 1st (personal preference) and the combo of the smoky, garlicky, limey mayo with the feta, corn & chopped romaine was lovely. I did add some diced stragglers from the crisper (red onion, red pepper & green onion) and I would make this salad again for sure.

  • pattyatbryce on May 26, 2024

    Quick and delish! We chose to grill for extra flavor.

  • Feelingsamtastic on April 16, 2026

    Big fans of the way recipe! Used frozen corn, which I charred before adding to the salad, otherwise followed the recipe as written. Will make again!

  • Soulkitchenjen on March 12, 2023

    Very good and very quick. Took maybe 10 minutes all in with big flavor payout.

  • Running_with_Wools on May 25, 2025

    This came out great! I was a bit worried that pan frying the mayo-coated steak would smoke up the house, but it didn’t. Instead it was juicy, browned beautifully, and full of flavor. I used boneless ribeye instead of skirt steak. Will make again!

  • jenburkholder on December 09, 2024

    This was very good and enjoyed by all! The steak was good but it was the salad that really made the meal pop. We used a bag of frozen corn (Sno-Pac, the best!) and charred briefly in a hot skillet. Would not have known it wasn't fresh, and with the limey creamy dressing, feta, and crunchy romaine we polished it off. Served with roasted potatoes because I need carbs.

• Oregano lamb pita

  • Cheri on June 10, 2022

    This is delicious ! Comes together quickly. Don’t skip the lemon zest/goat cheese. Wouldn’t change a thing

  • Soulkitchenjen on March 06, 2023

    This comes together, all in, in less than 15 minutes. The bang for your buck for that time and ingredient investment is incredible. Could this be fancier or more complicated? Probably. Does it pull off a miraculous feat for the 15 minutes and 7 ingredients it has. Absolutely. Would totally make again.

  • Feelingsamtastic on April 23, 2026

    Super quick and delicious!

  • thefritschkitchen on May 06, 2026

    Very good recipe and quick, like others have mentioned. I used fresh oregano I had growing and one pound each of lamb and beef. I also cooked on our blackstone, which still gave it that delicious crust. Accidentally used my red onion earlier this week, so that got left out ?? overall, nice weeknight friendly dinner that was well received by 3 out of 5!

  • rdoose on March 11, 2026

    Used labneh instead of goat cheese. Simple and yummy!

  • jvozoff on August 28, 2023

    Easy and fast - used store-bought naan heated in the toaster. Served with an ottolenghi cucumber lemon herb salad. Everyone loved it.

• Red curry pork with little leaves

  • bernalgirl on September 23, 2022

    I made the ground pork variation and let it marinate for an hour, finishing it with a full tablespoon of fish sauce and a generous squeeze of lime. It was a huge hit with my family.

  • meginyeg on January 16, 2026

    Made with ground pork. This was delicious. Will make again.

  • emilycaj on May 20, 2025

    Made with ground beef. Good flavor-- but I'm sure this is much better with pork.

  • emily_4k034p on May 03, 2026

    delicious & easy. Probably would add an avocado or dressing next time I make it

• Green chile pork with crispy rice

  • Lu1950s on February 21, 2025

    We loved this! It says it serves 4, but the three of us adults polished it off. I thawed leftover cooked basmati rice from the freezer so this came together quickly. I drained the pork fat. I upped the cumin to 2 tsp and I kept adding lime, salt and pepper sauce until delicious.

  • Rachaelsb on February 23, 2023

    Unexpectedly delicious!!!!! I would even add more cumin and heat next time. Didn’t have spinach-used brocolli instead which worked well. Lime gave it great kick!! Rice crisped up really nicely-I was sceptical! Will definitely make again. An aside-love Ali Slagle recipes but find them hard to follow. I wish she listed amounts with the ingredients rather than embedding them into recipe. Oh well.

  • hirsheys on June 25, 2023

    Quite easy and very tasty, especially given how few ingredients there were. My rice didn't clump well, but no matter. Will try again in a different pan next time (use biggest nonstick next time). I used two seeded serranos and didn't find it spicy at all - could leave the seeds next time. Also, I didn't find this underseasoned, but would use a heaping measure of cumin next time.

  • kari500 on November 22, 2024

    Did this using frozen shredded potatoes (she suggests subbing potatoes) and ground chicken. Served with avocado, cilantro, sour cream and hot sauce. Nice, different dinner. I liked it a lot.

  • rdoose on April 27, 2026

    I used 2 poblanos and a can of green chiles, and added a tsp of taco seasoning. Served with cilantro, onion, avocado, and hot sauce, and still found it lacking flavor! I like the concept of the dish so will try again, cooking some onion with the chiles and increasing the amount of chiles. I did successfully crisp the rice (used rice I cooked the day before) but I don’t personally prefer that texture so I will skip that next time.

  • lisari on March 22, 2025

    Very good. I only used 2 large poblanos and one jalapeno because I'm a wuss, would increase chilis next time.

  • cdglamontagne on April 30, 2022

    Great recipe for ground pork, would also be great with beef. I only had 2 Anaheim chiles instead of 4 and it was still delish. Will def make this again and add more cumin next time. Skipped the rice and served with roasted delicata, Cholula all over.

  • shylastrath on March 01, 2024

    Subbed 1 lb. small cooked potatoes for rice and made hash (one of her suggestions). Very good! I think it would be easy to riff on the meat and veggies.

  • cklauber2 on November 02, 2023

    Served with cilantro, sour cream, avocado, and salsa verde and it was absolutely delicious! Will need to be a bit more patient next time and let the rice get more crispy.

  • Melissa_427 on June 22, 2022

    Loved this recipe although I struggled to get the crisp rice in clumps the way I anticipated but loved it regardless. Great fresh out of the skillet and at room temperature.

  • cheffreddie on February 09, 2026

    Really good, but with a few caveats. Despite boiling the rice like pasta and leaving it in the strainer to dry for a while, it still retained too much moisture to really crisp up enough to my liking. I would probably use day-old rice next time like for fried rice. I would also be careful to drain out most of the fat from the pan after cooking the pork because it ate a bit greasy (or I would just use ground turkey!) Also like others have said, I felt it needed a good bit more cumin and would double it the next time. Otherwise a fun and tasty dish!

• Mighty meatballs

  • hirsheys on December 11, 2022

    I made this recipe as written other than the serving suggestion - she recommends serving these meatballs with toasts rubbed with garlic and slathered with ricotta. Instead, I just served them on linguine. Overall, I found them pretty easy to put together. The meatballs aren’t the best I’ve had, but in the scheme of things, they are pretty simple and overall tasty, and the recipe makes a lot (so now I have lots frozen!). I do think the browning step is important for the flavor of the sauce, though, and I really hate frying meatballs, so I doubt I will make these much in the future. Still, all in all, not a bad recipe and one I would certainly make again if I had ricotta to use up.

  • averythingcooks on August 23, 2022

    I just made the meatballs to eat with Anthony Bourdain's Pomodoro, and (not surprisingly as our preference is now meatballs made with ricotta) they are really good. I oven baked them (20 minutes at 400) them before finishing them in the simmering sauce. One odd thing.....she suggests using approximately a 1/2 cup per meatball (which is always bigger than I want) but she also equates that to around 150 g. I went with 1/4 cup per meatball and those weighed roughly 50 g so...something doesn't compute here. But that aside, these really were delicious. The trick now is to decide whose we like the best...Julia Turshen's, Ottolenghi's or these ?

  • Kmillerross on January 01, 2026

    I really liked these. Made just the meatballs, not the sauce bc I had some leftover marinara in the fridge. Baked at 425 for 15 min, then broiled to brown the tops. Would definitely make the meatballs again, probably not the ricotta toasts.

• Pork & beans alla gricia

  • bernalgirl on September 21, 2022

    An absolutely delicious bowl of beans! The taste of comfort… I used fresh shell beans cooked with garlic, chile flakes, and rosemary, and would typically use dried heirloom beans, but I can see where this would dramatically improve canned beans, plus it’s so quick! Great with toast for breakfast or a light dinner.

  • SheilaS on September 26, 2022

    I used Rancho Gordo Royal Corona beans and diced country ham as the porky part, cooked it until fairly thick and labeled it over toasted ciabatta bread for a very flavorful and peppery version of "beans on toast." Will be making this again.

  • Lepa on September 15, 2022

    This is super simple and easy but a satisfying meal if you have little time/energy. We made it with bacon and a mix of canned white beans that we had in the pantry.

• Gochujang gravy

  • hirsheys on September 03, 2022

    This was fine on the first day and much better on the second. Definitely important to skim the fat - otherwise the mouthfeel would have been all grease. Still, quite solid and pretty much a pantry meal for me, so a definite win.

  • thefritschkitchen on January 22, 2025

    This is so tasty!! I will absolutely make again, most likely a double batch. Served over roasted sweet potatoes potatoes and then liked my plate!

  • meginyeg on January 12, 2026

    This was a quick easy meal. Everyone liked it but didn't love it. Might make again when short on time.

  • ezwriternc on August 22, 2023

    This was good. Not amazing. I used Ssamgjang instead of gochujang, and added some leftover grilled sausage that i cut up with peppers and onions. Also added spinach and used lean beef so no fat to skim. I’m looking forward to trying it tomorrow since many here say it’s better the next day.

  • averythingcooks on September 08, 2022

    We really enjoyed this served over some smashed red skinned potatoes with a green salad on the side. I did remove a lot of the fat from the browning beef early which I prefer to skimming off the finished dish. It has great flavour as written but because I'm in full garden veg mode right now, I did add a handful of various diced mild peppers early and then some halved grape tomatoes near the end. I cut it in 1/2 for 2 of us and there was not a speck leftover.....and we both voted "repeat" almost immediately.

  • snoozermoose on January 09, 2023

    I used this as the sauce for a pound of rigatoni as I was out of udon. This was tasty but honestly not as flavorful as I was hoping it would be. I agree with hirsheys that it does improve the second day though. I did not skim the fat and regretted it, as it was quite greasy.

  • Melissa_427 on June 13, 2022

    Absolutely delicious. Came together quick and was devoured quick.

  • Laura_AZ on March 02, 2023

    I love this recipe. I've used 90% lean ground bison, ground turkey, combination of turkey/beef, turkey and shiitake, turkey, shiitake and lentils.... I usually increase saucy ingredients by x1.5 because I use more than 1 lb of meet. I use mother-in-law's fermented gochujang and combination of coconut aminos and low sodium soy. I like it over sweet potato and also banza pasta.

  • matthew596003 on March 17, 2026

    Used with ground pork and probably too much h ginger and onion… and 6/5 stars this was insane. Served with 3/4lb fettuccine

• Turmeric shrimp with citrus & avocado

  • chefmichael on January 17, 2025

    Wife and I really enjoyed this. Used our wok which made short work of the shrimp and chile cook. Fun to assemble and eat.

  • kari500 on April 23, 2024

    I halved the recipe and ate the whole thing (I feel like her portions are fairly small). I used some sort of funky looking mandarin and it was sweet and delicious. I think mango would be perfect here. This is a light, healthy, and still very tasty salad.

  • SheilaS on September 21, 2022

    I was in a salad mood so I served this on a bed of arugula. Used a regular seedless cuke instead of the mini or Persian specified. Love the contrasting textures and flavors of these ingredients. For something so easy, it's a very pretty dish. I can see why it was chosen for the cover.

  • eatswhilestanding on February 10, 2026

    Really good, and honestly so easy. I followed the instructions exactly except used chili flakes instead of a fresh chile and English cucumber. Served over coconut rice. Spouse gave it a 7/10.

  • emily_4k034p on May 04, 2026

    DELICIOUS. I’d do 2 citrus fruits

• Sweet & salty shrimp with charred cabbage

  • kari500 on January 09, 2025

    Too cold to take myself out to dinner, and had everything for this in the house, so I made it. And I liked it a lot. I served it over noodles, which mitigated the saltiness.

  • Astrid5555 on January 07, 2024

    So good! Especially loved the cabbage with the sauce! Will go into regular dinner rotation!

  • chefmichael on November 30, 2023

    Really good but too much salt on the shrimp especially given that the sauce has 3 Tablespoons fish sauce. I’d cut it in half next time.

  • eatswhilestanding on January 24, 2026

    Incredible, just as almost everyone else has said. I served with coconut rice. Honestly I think this is one of the best things I ever made as a home cook.

  • Helin on January 01, 2024

    Served this with coconut rice and it was a lovely, light dinner. The sauce is on the salty side. I liked having plenty of sauce, though, so I think in future I might try adjusting the sugar and the lime juice to balance the saltiness of the fish sauce.

  • VegasCook37 on November 18, 2025

    I really liked this. I went a little light on the fish sauce and used Diamond Crystal salt Used a large lime to balance out the fish sauce Served over jasmine rice Loved the crunch of the peanuts

  • VegasCook37 on January 14, 2026

    I love this! Salty, tangy, smoky and super easy. Served over jasmine rice. Left overs are even better. Made it twice in one month. Better then takeout

  • aubdog on April 18, 2026

    Make extra of the sauce. Super easy and delicious.

  • tisayw on January 15, 2024

    Delicious and easy to pull together. Most time consuming part was peeling/deveining the shrimp.

• Gochujang shrimp & shishitos

  • bernalgirl on September 14, 2022

    Overall this was a hit, and very easy. I really wanted to make this with Korean glass noodles but that is not my family’s preference so I used udon noodles instead, and added some yellow Italian peppers cut in large dice to go with the shishito peppers. My broiler has hot spots, next time instead of turning the pan I’ll toss the ingredients with tongs to distribute the ingredients and allow the shishitos to blister on both sides.

  • kari500 on November 14, 2022

    I was so excited about this one, but somehow it was blah. The sauce was fantastic, but there just wasn’t enough of it, so it had a bite but not much flavor.

  • SheilaS on September 19, 2022

    I thought this was a great, quick, flavorful noodle dish. Based on the previous suggestions, I turned the peppers to get some char on both sides. I removed the shrimp at that point because they were already done. I used regular Chinese noodles because it's what I had on hand. I'll make this again.

  • snoozermoose on October 12, 2022

    I followed the recipe exactly except I might have been a bit heavyhanded when measuring the gochujang (was pretty spicy as a result). We thought this was just okay. I'm not sure if the glass noodles were the best fit for this recipe. The edamame also felt out of place. The shrimp were the best part but I would've preferred them on their own.

• White bean scampi stew

  • SheilaS on February 23, 2023

    For something so simple, this is super flavorful. I used Rancho Gordo cassoulet beans instead of canned but otherwise followed the recipe. That 20 min simmer in a garlicky, lemony broth does wonders for the beans and the shrimp make it look kinda fancy.

  • kari500 on January 01, 2024

    Made half a recipe for a solo dinner (and I inhaled the whole thing). Used probably 8 medium shrimp, which I cut into smaller bites. I didn’t cook the marinated shrimp, just added it a few minutes before it was finished. Also added a few handfuls of baby spinach. This is absolutely delicious.

  • Zosia on November 09, 2022

    Nice flavour and very quick to put together. Changes I made: 3 cloves garlic; 1 can beans; 300g shrimp; 3 small fish fillets; a few handfuls baby spinach.

  • cheffreddie on January 03, 2023

    This recipe was a triumph! So quick and easy, my partner and I inhaled this with some nice crusty sourdough rolls and the rest of the bottle of wine. The stew came out slightly more like soup, but we had no complaints.

  • ezwriternc on May 05, 2023

    This was so yummy. How can you go wrong with garlic and butter? I used one pound of shrimp, all the butter and garlic, and one can of butter beans that i poured some of the liquid out. I used one and a half cups of broth but one cup would have been enough. I added onion, halved cherry tomatoes spinach and parm cheese. Does that make it too different from the recipe? Maybe so but she gave me the inspiration. This was so good. I may add bacon next time or a splash of cream.

  • patioweather on March 13, 2024

    Incredible.

  • gootenbeez on March 02, 2026

    Delicious. I didn't have white wine so I subbed some vinegar. Would have turned out better if I didn't make it with some very old dried beans.

• Crispy-skinned fish with creamy cukes

  • SheilaS on March 11, 2026

    Nice quick meal! I added some yuzu hot sauce to the cucumbers to pep them up a bit.

  • patioweather on August 15, 2024

    Made with salmon and subbed cherry tomatoes cut in half for the cucumber. Every part of this was good, but there was no way my fish was going to be cooked through in 8 mins. He was a fat one. Maybe if it was baked.

• Sour cream & onion fish

  • Zosia on January 27, 2023

    Delicious. 1/3 the sour cream mixture was enough to coat 7 fillets and make dressing. I added a little milk as well as lemon juice to thin out the dressing. I needed 3/4 cup panko crumbs for this amount of fish.

  • ezwriternc on September 13, 2023

    I used. Tw fillets of salmon from Costco and made half the sauce. I needed to pump up the flavor of the sauce a lot. I added about a tablespoon of lemon pepper, lemon juice and some buttermilk to thin it out. I should have added a little hot sauce too. I liked the bed of lettuce and with the tweaks it was a good dish. I’d make it again and keep to half the sour cream but maybe keep the two tablespoons of onion powder.

  • SpatulaCity on January 12, 2023

    As a dressing for the salad, the sour cream onion mix is so delicious! On the fish though, I’d prefer the extra richness of creme fraiche next time instead of sour cream.

  • Lepa on June 11, 2022

    This is a really easy, quick dinner and it is so full of flavor and satisfying. I was worried the lettuce would be a bit plain but when served on the sour cream it all mixes together into a wonderful dressing. We just loved this!

• Shrimp boil with Cholula butter

  • pistachiopeas on November 18, 2022

    I liked this but not enough to make again.

  • ezwriternc on May 16, 2023

    I can’t say I made this recipe but I was inspired by it. I had potatoes, shrimp, and leftover corn and tomato salad. I couldn’t make the hot butter sauce so I charred a lemon and two scallions for the butter. I had to add more flavor so I added garlic and onion powder, then an anchovy. I boiled the potatoes, added the shrimp as directed, drained and poured that over the corn salad then mixed in the butter. I never would have thought to do this without this recipe starter. It was great! Fun inspiring dinner.

  • pattyatbryce on May 12, 2024

    I chose to mix 1 stick butter + 4 TBS Cholula based on worries of heat tolerance and flavor. Only mixed half into the ingredients and had the rest on the table. For just 2 of us, we made a dent in the extra butter sauce. Second time making this recipe and willl continue to riff.

• Swordfish with asparagus & little beans

  • SheilaS on September 01, 2023

    Made this with green beans instead of asparagus and really liked it.

• Hot & sour fish soup

  • Laura on July 31, 2022

    Made this for lunch today and we liked it. Made it with cod and halibut. It fit the description of ‘Low-effort, High-reward, or shortcut: Quick and Easy. The one thing I did not like about the recipe was that it called for a 28-oz can of whole tomatoes which I found rather awkward to smash. Next time I would just use the same amount of diced tomatoes. Also, In a note from Ali, she suggests several vegetables she thinks would be a good addition, among which are mushrooms. I liked that idea so I bought some oyster mushrooms for that purpose and then, of course, forgot to add them. Sigh.

  • CaptainPantsless on January 10, 2025

    This is the only recipe in the book to be a flop so far. Very much felt like eating fish poached in a chunky marinara.

• Slow-roasted salmon with chile oil

  • abrownb1 on February 24, 2024

    I only made the salmon and it was delicious! Tastes like you slaved over it for hours but it's super quick. The only thing I'd change is the amount of oil - it could probably be halved if you use a smaller gratin dish to bake like I did.

  • john_0dr7c7 on May 13, 2026

    4.5 - really simple and flavorful. I reduced to 1/4 of oil and result was still excellent

  • spvla on April 07, 2026

    Only made the salmon-loved it. I love slow baked salmon and this is a great one for adding to rice bowls or noodles.

  • shep0012 on April 15, 2026

    I made the whole recipe and I’m underwhelmed. The technique for the salmon is nice but the shallots were still raw when the salmon was done and the oil didn’t have much flavor, so spooning it onto the cucumbers and noodles, then putting the salmon on top, just made it all oily. The also didn’t have much flavor—next time I would slice them in very thin rounds and use seasoned rice vinegar. I’d make the salmon again but I’d either cook the shallots a bit first or find different ingredients to infuse the oil, like citrus.

• Creamed other veg

  • SheilaS on September 19, 2022

    I made this with leftover creamed greens and it was a great way to use them in a different way.

• Roasted broccoli & Parmesan

  • bernalgirl on October 05, 2024

    OMG the breadcrumbs alone are addictive. While the heat and timing would have incinerated my broccoli if I hadn’t checked early, the final dish is addictive. Perfect as a side for grilled beast of some sort.

  • averythingcooks on July 04, 2025

    I came to this page for the cheddar broccoli with mustard crumbs BUT then veered to this simpler (but very nice) variation. With just roasted broccoli, parmesan & lemon juice at the end, it was the perfect side for a saucy, tomato basil chicken dish. But I will be back for the cheddar/mustardy crumbs version soon :)

• Skillet broccoli spaghetti

  • cheffreddie on July 02, 2024

    Such a tasty meal for relatively low effort. I added a little extra butter and 2 more anchovy fillets than the recipe calls for, but otherwise followed it to the T. I was nervous there would be too much water in the pan towards the end, but it reduced perfectly and the resulting sauce was delicious and silky. The broccoli does get very soft and loses some of its vibrant color if you cook the recipe as follows, so you might want to wait to add it if you prefer a snappier texture.

  • Melissa_427 on May 27, 2026

    Seriously wild how creamy this one pot skillet pasta ends up with just starchy water. Also, I used the whole 16 oz box of pasta and it was a tight fit in the skillet but worth it for my pantry.

  • Bessp on June 24, 2024

    This recipe was ok, a bit bland. It definitely needed more salt and a few more anchovies to overcome the pure starchy pasta flavor. I held back the broccoli florets until the pasta was about half done cooking because we prefer a more crisp-tender vegetable, but next time I'll hold them back a bit longer, they still got a little mushy. Overall a nice quick one-pan recipe, but I'll doctor it up more to our tastes if I make it again.

  • jaxcap on August 15, 2023

    First time using anchovies and I was scared of them, but I love the very condensed savory flavor they added! The pasta was very flavorful too and the broccoli was the perfect doneness.

• Tahini-herb pasta salad

  • justine_0m1c9h on May 22, 2026

    A bit dry and bland. I've had better of the same kind of dish.

• Buttered quinoa with bok choy

  • emilycaj on June 30, 2025

    I replaced the edamame and bok choy with peas and baby spinach, but used this same method. It was so delicious! But there is no way this is a main dish for 4 people. Definitely a small side dish for 4 or a small meal for 2 (and we are generally light eaters).

• Chipotle-tomato baked rice

  • natalie_r87qll on February 13, 2026

    loved this it's such a good side

  • rdoose on June 09, 2026

    Would definitely make again, but with my changes it did eat sweet; I don’t like peanuts so skipped those, and I only used one chipotle pepper and it didn’t end up coming though at all. Paired with heavily seasoned accompaniments, however, it was delicious. It’s also visually beautiful and would be a great dish to serve to company. Next time I will up the chipotle.

• Chilled brothy grains with soy eggs

  • lholtzman on January 07, 2025

    This is good, but I wasn’t a huge fan of the broth alone. Also, I would prefer something warm (it’s January), but it was good cold. Careful with the amount of salt you add to cook the water. I used 1 tablespoon as I would with pasta, but rice absorbs way more of the cooking water than pasta does. It ended up a bit too salty. The cabbage adds a really nice sweetness, which balances the saltiness perfectly. I used regular green cabbage. Egg cooking time is perfect.

  • mobocrat on September 04, 2025

    The eggs were absolutely delicious. The dish itself was inedible. We threw it away sadly. It was very sour and just had no substance. I followed the recipe exactly.

• Coconut-green curry cabbage

  • jd_z77v3u on January 23, 2026

    I love this recipe so much. it is simple and delicious and so much more than the sum of its parts

• Shortcut chicken chili

  • jaxcap on August 03, 2023

    Not the greatest chili I've ever tasted... salsa and ketchup did not make a great chili base imo.

• My forever chicken & rice soup

  • Feelingsamtastic on May 05, 2023

    Loved how simple this was to make. The burst of lemon was great, and made for awesome leftovers. Added the kale + cumin suggestion, but I could see where any of the add ins would be delish!

  • jasonkc99 on April 09, 2026

    Added fresh horseradish and yogurt. Yum!

  • shep0012 on November 10, 2024

    This is delicious and was really easy to make even though I’m feeling under the weather and can barely get off the couch. I added grated garlic and turnip greens because I had them, but it was very good even without them.

  • lisari on April 13, 2025

    I used brown rice & frozen thighs, made in the instant pot (20 mins). Added garlic & parsley. Easy & pretty good, would play with different add-ins next time.

  • kelley_dsv25l on May 04, 2026

    Made this in the instant pot and it came out great. We loved the addition of horseradish and sour cream. Will definitely make again.

• Sizzled pork & pineapple

  • jaxcap on August 22, 2023

    I don't have a grill so I followed the instructions for cooking on a stovetop. Also, I used pork loin instead of pork shoulder. Kind of labor intensive with all the zesting and cooking in batches for a 'low effort' recipe, but the flavor was very good.

  • Feelingsamtastic on April 16, 2026

    Flavor was great, but it did take several batches (and smoke alarm beeps) because we had to cook on the stove. Next time, I would make sure I did it on the grill.

  • Alliehipp on March 14, 2026

    We made this indoors with boneless skinless chicken thighs instead of pork shoulder. Seared them in a stainless pan on high heat, broiled the orange halves and pineapple until charred. Charred the tortilla on the gas burner. It came out really delicious and we can’t wait to make it again this summer on the grill!

• Beef & Brussels stir-fry

  • lou_weez on July 03, 2023

    Yummy!! The sweetness of the brussels sprouts balanced the saltiness from the fish sauce and it all worked really well. A hit with the family.

• Lamb meatball soup

  • cheffreddie on January 03, 2023

    I really love trying lamb paired with Mexican flavors, so I was drawn to this recipe immediately when the book happened to crack open to this page. I loved how the ground lamb infused the chicken stock with deep, unctuous flavor that contrasted beautifully with the bracing lime juice. We topped it off with crumbled chips, diced red onion, and cilantro - like having a bowl of birria tacos in soup form (Our edits to the recipe were as follows: added some ground cumin and coriander to the lamb, and added in some celery with the carrots because we had it on hand. Also some minced garlic) Delish!

• Caramelized black pepper trout

  • emilycaj on April 26, 2025

    I made this with diced chicken thighs and broccoli, and it was delicious. The sauce takes a long time to cook down, so you can add the chicken to the pan at the same time as the sauce. I also mixed the broccoli in with the chicken and sauce after everything was done cooking.

  • Babycarrot on August 07, 2023

    I subbed tilapia for trout as they did not have trout at my local shop. I loved the hot peppery, garlicky, and sweet flavor of the sauce. I think this could work with a variety of fish although I’d recommend one that doesn’t fall apart easily so a thicker one like salmon might be best. I subbed zucchini for the broccoli and made the rice which was good to eat with the sauce but wasn’t anything terribly exciting.

• Swordfish with za'atar tomatoes

  • Babycarrot on July 30, 2023

    Was easy to put together but I wanted something saucier to go with the swordfish and the couscous as the fish plus the couscous ate a little dry. The za’atar tomatoes were nice and I would make this specific component again in the future to use on other things. I think a zhug type green sauce would elevate this dish.

• Sheet pan fish with bitter greens

  • lholtzman on October 06, 2024

    I used arugula and red snapper. My fish was thicker than 1/2 inch so it took about 14 minutes to cook. This was good. The mayo is a must in my opinion.

  • emily_4k034p on May 17, 2026

    loved the citrus and olive oil of it all! I would squeeze some orange juice over everything to brighten it a bit but def one to add to your rotation

• One-pot coconut rice & shrimp

  • gootenbeez on April 02, 2026

    This was not a total win for me. The shrimp did not cook as fast as the recipe said and I had to get a little creative. It added like, 15 minutes to the cooktime at least. Taste was ok. Adding a drizzle of sauce on top made it much more flavorful. I used dumpling daughter spicy sweet soy.

  • Melissa_427 on October 23, 2022

    I needed to leave the rice cooking a bit longer than directed before placing the shrimp on top to steam. I ended up with some crunchy rice. Also, I didn't enjoy the leftovers of this, the shrimp didn't hold up well, so definitely plan to eat it all the night it's made, or keep the shrimp separate... thereby defeating the purpose of the one pan concept.

  • saresenka on February 23, 2026

    We enjoyed this overall. We felt the green beans needed more time to cook, but besides that the taste was good. The texture was a little mushy with leftovers the next day, but the flavor remained great. We used reduced fat coconut milk.

• Bloody Mary tomatoes with smoked fish

  • pattyatbryce on May 21, 2024

    Great summer salad! Unique flavor that does resemble a Bloody Mary. Serve with good bread to sop up the extra dressing.

• Citrus salmon with black olive breadcrumbs

  • SpatulaCity on November 08, 2024

    We thought this was good! The delicately cooked salmon alone topped with the slightly spicy orange-lemon zest combo was satisfying. I loved the classic combo of Orange, Fennel and Olives, and the crunch of the bread crumbs elevated it. Forgot the dollop of Greek yogurt, but even without, this had good flavor.

  • hbakke on August 10, 2023

    The salmon was perfectly cooked at 20 minutes. I used Kalamata olives in brine rather than oil-cured black olives, but I doubt that made too much difference in the end result. We loved the olive panko mix sprinkled on top and the citrusy fennel salad. Delicious and easy dinner. I would make this again.

  • tisayw on January 10, 2024

    I will be the first to admit that the flavor combinations of this recipe did not appeal to me, however I had all the ingredients on hand, so gave it a whirl. I am SO GLAD I did! The dish was flavorful, easy to pull together and most importantly, very tasty. As another poster did, I used pitted Kalamata olives, as that is what I had on hand. Will definitely be making this one again.

  • lholtzman on March 13, 2025

    This was quite delicious. Great with or without the bread crumbs and yogurt.

• Kale grilled cheese

  • bjebha on October 29, 2025

    Am I the only one not to find this recipe?

  • JimCampbell on October 29, 2025

    The "recipe" is the third bullet point in the notes at the bottom on page 218.

• Everything lentils [with hot-smoked trout]

  • mooo42 on April 08, 2026

    Super delicious.

• Coconut chowder [with hot-smoked trout]

  • SpatulaCity on June 12, 2025

    Delicious! I added three cloves of minced garlic and sweated the celery with the onion so it wouldn’t be super crunchy. For 1/2 lb trout, I used 1 can coconut milk, and an equal amount of water. It reduced into a rich, flavorful chowder