Notes about Recipes in this book

• Cantaloupe salad with olives and red onions

  • dgiles on June 22, 2022

    Love this. I didn't have mint, so I used just a touch of tarragon. The Aleppo pepper really made the dish.

• Whole pot-roasted cauliflower with tomatoes and olives

  • Cookbooksgalore on May 14, 2023

    Must be great to have a test kitchen with industrial grade equipment. But if you pulse 2 x 28oz cans of whole tomatoes in a regular food processor, you will spend ten minutes cursing and cleaning the counter as the juices run down the stem of the blade and spill everywhere. Use a Vitamix if you have it, or put the tomatoes in a bowl and use an immersion blender.

• Herb vegetable and lentil bake with feta

  • chezlarios on August 06, 2023

    Delicious! I used 3 smallish fennel bulbs instead of 1 large. In the end the combination was too big, so I divided between a tray and an 11 x 17 baking dish in the second step, to allow everything to roast rather than steam. Great flavors. It did take me 1.5 hours vs the stated 1 hour, though.

• Stuffed portobello mushrooms with spinach and Gorgonzola

  • Aggie92 on August 17, 2022

    This is not a review of this recipe since I made many changes. However it is a variation that I created based on this recipe. I had a 24-ounce package of cremini mushrooms from Costco that needed to be used so I loosely based my recipes on these ingredients. Cut the stuffing recipe in half, and minced the mushrooms stems to be used in the stuffing. Made the following changes: feta for Gorgonzola and 12-ounce package of thawed and squeezed frozen spinach, and 1/8 cup of pine nuts for the walnuts. Baked at 325 for 45 minutes. It was a good nibble size meze. I look forward to trying the original recipe someday.

• Pan-roasted Brussels sprouts with lemon and pecorino Romano

  • MariaSwe on February 27, 2022

    This was really easy and delicious. My go-to method for sprouts is to roast them in the oven, but this is better. Just put them cut side down in a skillet and leave them until roasted and tender. Then just toss with lemon juice and sprinkle with cheese. I might try to cut down on the oil next time to see if they are still as good.

• Whole-wheat pizza with kale and sunflower seed pesto

  • MariaSwe on July 12, 2023

    I wanted a recipe that would use up a fair amount of the kale that is growing like crazy in my garden and this fit the bill. I made 3 pizzas and that was quite enough for 3 people with a side of coleslaw. I would not eat the pesto on its own, at least not without cooking it first, but on the pizza it was great. It needs the tomatoes for sweetness.

• Shrimp risotto

  • MariaSwe on February 27, 2022

    Really delicious. I served with pan roasted Brussels sprouts as suggested. Next time I will cut down on the water added to make the stock because I had almost 2 cups left over. It can be used for another recipe but I think the flavour of the risotto will be even better with a more concentrated stock.

• Mushroom farrotto

  • innerharbors on April 24, 2026

    We liked this, although the method was a little off: the farro didn't seem to absorb five cups of water as promised by the recipe. Instead, had to cook with the cover off. Also, stirring 3/4 cups of Parmesan into anything at the end will do wonders for it.

• Lentils with roasted broccoli and lemon bread crumbs

  • JohnDavi on January 10, 2024

    https://www.americastestkitchen.com/recipes/14390-lentils-with-roasted-broccoli-and-lemony-bread-crumbs

• Pasta with avocado pesto and broccoli

  • katiesue28 on April 28, 2022

    I really enjoyed this lighter take on pesto! A couple of changes I made: doubled the garlic, added some fresh parsley to the pesto, and upped the amount of anchovies for a bigger umami punch.

• Spaghetti with spring vegetables

  • michalow on May 09, 2022

    I found this to be a bit boring, but the method does yield perfectly cooked vegetables. Maybe better as a side dish than a meal.

• Chraime

  • GaryCooks on April 25, 2024

    I don’t have this book, but saw it made on an ATK show and had to try it. WOW! SO good! Wonderful flavor!!! I did everything as stated, except (1) I only used 1/2 tsp Aleppo pepper and it was just right for me - your mouth feels the heat, but it wasn’t overwhelming, (2) I didn’t use the cherry tomatoes, (3) I used cod which worked out perfect, and (4) I didn’t drizzle with olive oil after cooking. It’s good that they have you make extra Tabil spice mix because you’ll want to use it again for something else.

  • innerharbors on April 17, 2026

    Liked this a lot, will definitely repeat. It is truly a spice bomb with lots of delicious sauce to sop up -- recommend you have a loaf of bread nearby!

• Halibut puttanesca

  • Aggie92 on February 03, 2023

    So delicious and perfect for a quick weeknight meal. I was cooking for two, but made the full amount of sauce and we ate most of it. You can't taste the anchovies, so don't let them deter you from this recipe. Only modifications I made were to substitute onions for shallots and scallions for parsley.

• Harissa wings with cucumber-tomato salad

  • dgiles on May 29, 2022

    Great flavors. Made with drumsticks. Tossed the chicken with prepared Harissa and a bit of grapeseed oil. Baked at 440 (my oven cooks a bit hot) for 30 minutes, according to cooking instructions from another recipe for Buffalo drummers. After the chicken was done, I tossed it in a mix of prepared Harissa, honey and lime.