Notes about Recipes in this book

• Beef suya

  • et12 on September 21, 2020

    Very tasty and definitely a do-again. Paired nicely with the rice jollof recipe also in this book. Used a T-bone steak and it worked just as well. Could probably make in under 30 minutes.

  • Bumbledog on August 06, 2025

    Comes together fast and is delicious!

  • lynn_3c748h on May 15, 2026

    I didn’t have skewers so just cooked the beef in pieces. This went well with the lemon and herb pilaf from the same book. Bonus points for being SO quick and easy, by far the quickest recipe I’ve tried from this book. Don’t skip the additional lime wedges on each plate. This would go great with a satay sauce!

• Glazed salmon with chili-basil sauce

  • southerncooker on April 23, 2020

    Made for my lunch. Since I was only one eating I quartered the recipe. I didn't have lemon grass so I subbed lime zest. I also only had regular brown sugar and not dark. Otherwise I followed recipe. This was delicious but spicy. Instead of serving with steamed rice and stir fried greens, I had some leftover citrus slaw in fridge and and had that. It went really well with the spicy salmon.

  • Zosia on July 17, 2020

    Spicy and delicious. I served it with the recommended rice and stir fried greens, fairly neutral sides that were good choices for the boldly flavoured salmon sauce.

  • BasicStock on January 27, 2021

    So good. Just two of us, but I made the full sauce recipe. Added a bit more sweet chili sauce to get the right amount of zing after tasting. Added half of the sauce to frying pan to glaze salmon after it was cooked, and the other half to fresh chow mein noodles along with some stir- fried chopped bok choy.

  • et12 on February 01, 2021

    I loved this sauce and surprised with how well it worked with the salmon. Was a very quick and easy dish to put together and took less than the forty minutes suggested.

  • TrishaCP on November 04, 2021

    This recipe got the last of my Thai basil before the temperatures dropped. Fortunately, it was good and easy.

• Kimchi and bacon fried rice

  • et12 on November 29, 2021

    I liked adding kimchi to fried rice. Annoyingly, the recipe is meant to take less than forty minutes to complete but assumes you already have rice cooked and cooled.

  • kari500 on December 21, 2021

    Instead of the eggs at the end, I whisked and cooked to start, then sliced and added in with the cooked bacon. This made it all easier for me, and was delicious. We all liked this a lot, and I’ll make it again, definitely. Used Trader Joe’s kimchi, turkey bacon, extra scallion.

• Pasta with golden onions and breadcrumbs

  • Soulkitchenjen on April 08, 2024

    Make this!!! Omg. So easy and soooo good. Save your measuring spoons. It’s the oil and anchovies from one tin. I think I used a little more than 12 oz of pasta. I added a tiny bit of pasta water. It definitely needs the squeeze of lemon from the wedges. I will be making this on repeat.

  • jennifer_vszvd1 on January 15, 2026

    I substituted the anchovies for splash of vegan fish sauce (added while caramelizing onions) and topped with grilled chicken for added protein.

• Salt-and-pepper shrimp

  • jbny on February 09, 2022

    delicious and very spicy. Have kleenex handy!

  • stef on February 12, 2024

    Instead of schuan pepper I used red pepper flakes. This a nicely spiced dish and sprinkling the shrimp with cornstarch gave them a nice crunch. Non stick pan is a must. Served with rice and roasted red peppers and bokchoy.

  • CaptainPantsless on May 13, 2026

    This is a spicy mofo if made with serranos. The air was like fire! Very simple and tasty.

• Georgian chicken with walnut-cilantro sauce

  • peaceoutdesign on April 09, 2020

    Very flavorful and straightforward. I used skinless chicken and the recipe would definitely be better with the skin on.

  • kari500 on July 05, 2020

    This was so good. I also had to use skinless chicken (Covid cooking), so I skipped the browning part. Also out of fresh chilies, so I used red pepper flakes. And still, this was so delicious. Cooked for more like 20 minutes at a lower temp. Served with rice and a salad, and it was a very different, wonderful meal. The family raved.

  • hillsboroks on November 15, 2021

    This is a wonderful recipe to get you out of a boring chicken dish rut. I used a pound of chicken thighs for two of us and made 1/3 of the sauce. My thighs were bone-in, skin-on and cooked perfectly following the recipe times. The combination of flavors were amazing considering how easy this was to make. My husband loved this and wants me to make it again.

  • stef on January 17, 2023

    Used skinless boneless chicken thighs. My pepper was Jalapeño. Didn't brown the thighs. Was ready in18 minutes. We loved the sauce and the pomegranate molasses gives it a nice citrus flavor. This will be repeated.

  • Ishie1013 on December 19, 2023

    Made with bone in skin on, and about a pound of extra chicken so the sauce would be used up and we'd have more leftovers, and was very glad for it. Substituted cubanelles as one member of my family has no real spice tolerance. Really enjoyed the meal. It was hearty, different, the blended walnut gave the sauce a very cream consistency. Came together in well under an hour to make for a great weeknight dish without complicated ingredients.

  • Buttercups on March 06, 2026

    Not the same old chicken! I used boneless/skinless thighs as that’s what i had. After getting the sauce made it all came together quick and easy with delicious results. A bit tangy, a little creamy. Very flavorful. Would be delightful over rice.

• Sausage and mushroom ragu with pappardelle

  • hillsboroks on January 22, 2019

    The mushrooms and Italian sausage marry wonderfully. With the addition of the red wine and cinnamon the flavor combination works well. I really liked it as an alternative to traditional tomato based ragu sauce.

  • jenburkholder on September 27, 2022

    This was good! I used a 10 oz package of creminis, sweet sausage instead of mild (what's the difference? Always wondered!), and my crushed tomatoes were fire-roasted. And I reduced the cinnamon to about 1/3 tsp. Paired with GF fettucine and didn't combine - only two of us eating. Froze the leftover sauce as it was easily enough for four if not five. Son commented it was "pretty good" which, when any comment is volunteered like that, is high praise and warrants a repeat.

  • brooke_3jatay on May 28, 2026

    Needed a lot more time for the liquids to evaporate, and would deviate from the instructions to cook mushrooms alone at the start. Also added in Smokey ragu seasoning, more salt, and a dash of fish sauce at the end.

• Vietnamese meatball soup with watercress (Canh)

  • Cheri on January 13, 2019

    This is a great detox soup - post holidays. Loved it! Made as written, tons of fresh ginger make a big difference. Meatballs are a bit slimy to prep, but great in the soup.

  • Ecngreg5 on September 25, 2019

    This is a good soup, although the meatballs were a little bit too peppery for my taste, but I don’t like spicy food. It was just on the edge of being too much for me. Next time, I’ll use a little less than a whole teaspoon of fresh ground white pepper.

  • Ishie1013 on December 24, 2023

    Very nice clean tasting soup with great umami and I was skeptical about the watercress but it was decidedly good. The meatballs are quite slippery and moist so don’t skip putting them in the refrigerator to set up a bit.

  • Bumbledog on August 06, 2025

    My husband is obsessed! A great sick day soup, and don't skip the meatballs!

  • Delys77 on December 21, 2025

    I agree this has a good clean flavour and enough umami to make it interesting. Overall though this was just on. It would benefit from more working if the pork and perhaps a bit of cornstarch to make a morec traditional Asian meatball. Petals also a touch of sugar as this element was missing.

• Curried chicken and rice with cranberries

  • bwhip on October 15, 2019

    Fantastic dish. Great depth of flavor, with a lovely blend of spices. Pretty easy to put together on a weeknight (about 45 minutes as advertised), and we absolutely loved the result. Mango chutney is a perfect accompaniment. We'll definitely be enjoying this one again.

  • jaelsne on August 31, 2020

    This was a delicious recipe, and very easy to put together. My husband loved it. The cranberries made it just a bit too sweet to my taste. Next time I’ll substitute a tarter dried berry, or offer some chopped cashews to counteract the sweetness.

  • et12 on January 11, 2021

    Nice and tasty, not spicy at all but with good balance of flavour. Easy to make.

  • Shewi128 on April 07, 2021

    We loved this recipe! My husband declared it a keeper. I don't love dried fruit in savory recipes, but the cranberries were a nice bite of sweetness. I will definitely make this again.

  • thewoobdog on June 23, 2021

    Delicious (and made our house smell absolutely mouthwatering) but it was missing something for us - maybe a bit more acid? Would definitely make again, though!

  • lou_weez on January 04, 2022

    Easy and delicious. I used the rice cooker to cook the rice which made it even easier.

  • Kag2020 on April 14, 2022

    Easy, quick and very tasty. Every ingredient adds to this dish, particularly the lime juice. I also think it’s important to chop the cranberries; it helps to evenly disburse the touch of sweetness. It benefited from some slivered almonds for a bit of crunch. Lastly, we served it with mango chutney, pita (not necessary) and TraderJoe’s samosas. Made enough for at least 6-8 people.

  • ksg518 on January 07, 2023

    Very good. I might add some additional curry next time. I can be slow with my prep but this took longer than the suggested 45 minutes.

  • cook_fresco on November 09, 2023

    Tasty, easy to eat, comforting, lovely blend of flavours. Used lots of lime juice, and 1/3 cup dried barberries instead of the cranberries to use them up; I'd use them again. I forgot to stir the spice paste into the rice and ended up with a dark blob on the bottom; it stirred in without a problem but would have been easier to mix earlier. No accompaniments, perfect as is.

  • SpatulaCity on December 19, 2023

    We really enjoyed this recipe - it almost reminded me of a curry fried rice. Husband doesn’t like dried fruit, so we left that out. Next time I’d add additional curry powder.

  • halfchefc on March 13, 2025

    I was unsure about the cranberries so I reduced the amount a little but I loved it! Definitely would make again, super easy, and I would use the full amount of cranberries. Don't forget to slice up the chicken before cooking like I did.

  • TFall21 on July 10, 2025

    Adding to the rotation. Easy, tasty, and makes a tremendous amount of food. Used an instant pot to cook the rice. I didn't have shallots so sliced up a red onion and it was fine.

  • Buttercups on February 26, 2026

    I used cauliflower rice (this spice paste is really a good way to spark it up!) but definitely should have used basmati. Otherwise very tasty and flavorful. Love the little pops of cranberry. Needs mango chutney accompaniment as everyone says. We didn’t have any so after a few bites was looking for relief from the spice lol.

  • shawn_mehrmq on March 05, 2026

    Delicious with a great texture. Used the garam masala spice blend recipe from Serious Eats as my "curry powder." Really enjoy the burst of sweetness from the cranberries. Used coconut milk instead of coconut water.

  • ronit695522 on April 06, 2026

    I didn’t like how the recipe is written. The ingredient list calls for salt & pepper but doesn’t tell you how much you need. You find out that information in the step by step instructions. Not good if you want a mise en place. It wasn’t easy to follow this recipe and it came out mediocre. I’ll try again another day.

  • Weston on April 30, 2026

    This is so good. Took me exactly one hour from opening the cookbook to sitting down at the dinner table with the food plated. Pretty quick and easy

• Poached cod in tomato-garlic broth (Pesce all'acqua pazza)

  • southerncooker on July 28, 2019

    Delicious. We ate it over brown Basmati rice.

  • Zosia on July 06, 2020

    This was delicious even with mediocre hot house tomatoes and frozen cod fillets and was very quick to cook - a good choice for a hot day.

  • FJT on January 29, 2021

    Easy and delicious.

  • jenburkholder on August 09, 2021

    Tasty but not amazing. Only half the family liked.

  • sdeathe on February 23, 2022

    Easy, and made in the 45 minutes suggested, with plum tomatoes that were on hand. Served in big white soup bowls over couscous and surrounded with mixed lettuces - looked like a bistro meal. Delicious, well worth a repeat or two.

  • Rinshin on May 23, 2023

    We love all'acqua pazza for simplicity and “that” perfect Italian taste. I normally do not add onion or garlic in mine, but added per this recipe. Skipped anchovy and used clam stock since I wanted to add few clams. Made semi dried tomatoes ahead for more concentrated taste and added those instead of fresh. Made with fresh Pacific rock fish aka Pacific snapper. No basil (out of season)and instead used garden parsley for finishing. Great tasting with bread slices to soak up delicious broth. Photo added.

  • lorloff on February 16, 2026

    I made this again in the winter with astounding results. No Basil subbed fresh Parsley. I used Italian cherry tomatoes, canned because the restaurants were not available and it came out super great and I subbed the juice from the can of tomatoes for water and I think this version came out delicious and more in the direction of Veracruzana. I also made the sauce one day and a few days later bought more cod and reuse the sauce to make a second helping and it came out great. Lastly I didn’t have the black olives. I only had green ones which worked out perfectly.

• Frittata with pasta, thyme and Parmesan

  • Cheri on January 13, 2019

    This is really a great pantry dish. Added some creme fraiche to the eggs for additional bump. Loved the thyme. Leftovers are great warm, or cold.

  • Lepa on March 29, 2019

    This was really good. My entire family was enthusiastic about it. We needed a bit more salt and the frittata was delicious with a bit of coarse sea salt sprinkled on top.

  • Zosia on February 16, 2020

    I made this to use up some leftover, cooked fusilli. It was easy and delicious. My (Kobo) edition appears to have an error: the recipe calls for 2oz or 1/2 cup grated cheddar cheese in the ingredient list, then refers to 3/4 cup + 1/4 cup in the directions. I weighed the cheese and based on the mound I grated, 1 cup is the right amount.

  • averythingcooks on April 13, 2025

    We loved this simple supper with a salad. I also noticed the cheese amount discrepency (should have looked here 1st :) but also just went with the larger amount in the directions, added sweet peppers to the garlic & leeks and tore up/ stirred in the last of a package of prosciutto. We ate this with a big spoonful of a cherry tomato-chipotle relish and it is certainly worth repeating.

• Shrimp with feta cheese (Garides saganaki)

  • VineTomato on December 23, 2018

    This dish delivers on the Greek flavours! Although we enjoyed it, I'll probably not make this one again. I much prefer Tessa Kiros' shrimp with lemon, peri-peri, garlic and feta which is one of our favourites.

  • jenmacgregor18 on June 29, 2023

    I am very happy with this. Great flavor with very little effort. I subbed 1 T dried oregano and added it with the tomatoes. I had precooked shrimp. So I added the thawed shrimp with its liquid at the end to heat through for 1 minute. I added some chopped chives at the end for a fresh note. Especially nice with crusty bread to sop up the sauce.

  • peaceoutdesign on June 18, 2022

    Trade wine for Ouzo. Could add onion or fennel bulb. To serve could use individual ramekins and brown feta under the broiler.

  • jenburkholder on August 10, 2025

    Made this as we had everything in the house/garden and to help use some of the mountains of tomatoes on the counter. Very enjoyable, made no changes, served over rice pilaf and would repeat. The ground fennel is a good flavor though I love peaceoutdesign's suggestion of ouzo also.

  • Melissa_427 on March 15, 2026

    Subbed crumbled feta (*gasp*, I know!) and green olives for the kalamata and honestly, we devoured it with zero hesitation!

  • Lisentric on May 25, 2025

    I made the mistake of subbing in the dried oregano since my herbs have not yet made their debut in my garden. I know to use less dried than fresh, but was rushing and used 1T instead of 1t (see jenmacgregor18 note). It was better day 2. I would try it again, correctly!

  • jbny on April 18, 2021

    delicious. canned tomatoes worked out fine. simpler than Ottolenghi's version!

• White beans with sage, garlic and fennel

  • Cheri on January 13, 2019

    This was very good! Used instapot beans instead of canned. It’s a rich, filling and comforting dish. Great with grilled pork chops and wild arugula dressed with lemon and a fruity olive oil.

  • jayg312 on January 22, 2019

    Good dish - cooked as a main initially, but I think it works better as a side. Paired well with buttered crusty bread.

  • kari500 on December 19, 2021

    I thought this was perfectly reasonable, but not that exciting. L *loved* the fried sage.

  • FJT on August 31, 2022

    Very nice as written and then I added some chorizo … husband said it was excellent and I should make it again.

  • peaceoutdesign on June 15, 2022

    Good but might be a better base for a casuoulette.

  • et12 on December 10, 2020

    Delicious, easy to make with good depth of flavour. An easy weeknight meal.

  • Apepin on October 22, 2020

    Great dish. Served with sausage and crusty bread.

• Caramel-braised chicken with ginger and lime

  • angrygreycat on January 13, 2019

    Made this for dinner tonight. Need to be patient to get the caramel dark enough. Taste was very good and recipe worked exactly as described. The additions of the jalepeno, cilantro and lime after it is taken off the heat makes for a really nice fresh element to the dish, lightening it up. Will make again.

  • MissKoo on July 05, 2020

    This was good, but adding in prep time (and I admit to being slow in the kitchen) it was more time consuming to prepare than expected and the caramelizing took a long time. Flavors of fish sauce-lime-ginger are nicely balanced, jalapeño adds some needed heat, and enough left over for 3 more individual meals.Would use half the amount of chicken if making again for solo dining and make coconut rice instead of plain white rice for more flavor contrast.

  • Blondelectual on January 08, 2025

    This is a very good recipe, the sauce is to die for. I think next time I'll sub out the chicken for super dense tofu. The dish is a bit heavy, so instead of rice, I served it with an arugula/ cucumber salad dressed with lime juice, chilis and salt.

  • Shewi128 on January 06, 2022

    We loved this recipe, and most of us in our family wanted more.

  • fred_twbdh5 on March 12, 2026

    Easy. Basic. Delicious.

  • Buttercups on February 26, 2026

    Very flavorful and different. Worth the wait to properly caramelize. We served with steamed veg and cauliflower rice and made happy noises. This is going in rotation.

  • sdeathe on July 29, 2022

    Very good, a little time consuming to prepare but not difficult. Worth a repeat.

• Taiwanese five-spice pork with rice (Lu rou fan)

  • angrygreycat on February 05, 2019

    Made for dinner tonight with some trepidation, I have not been a fan of five-spice in the past, but I had a pot to use up in the pantry. This was very aromatic and tasty. The five-spice wasn't a problem for me, I believe because of the heavy use of sherry (over a cup) and sauce, along with shallot and garlic. The whole family enjoyed this quick tasty meal.

  • mjperkins on August 09, 2019

    Nice and savory.

  • MollyB on August 23, 2019

    Quite good but very potent, with a strong umami punch. Even with low-sodium soy sauce, it was quite salty. (I thought a bit too salty, my husband thought it was great.) It definitely needs to be served with other foods with less assertive flavors; we did white rice and a cucumber salad, and that worked well.

  • clkandel on February 07, 2022

    Quite tasty, although I worry about the sodium level even using low sodium soy sauce.

  • Lisentric on January 21, 2024

    This dish was very delicious! I actually visited an Asian market to buy the 5-spice blend. I noticed right away the aroma of this blend was so much more appealing/aromatic than the mass market blend I have used in the past and not been a fan of. I recommend sourcing a quality 5-spice blend if you are going to make this. Served it with rice and hard boiled egg as my soft boil was a fail! Nice and satisfying dinner.

  • ggcooks on December 28, 2025

    Great flavor.

  • SpatulaCity on November 07, 2024

    Delicious dish full of savoriness and flavor. Next time I’d reduce the sugar by a bit.

  • et12 on December 01, 2020

    Rich, delicious with lots of flavour. The soft boiled eggs compliments it beautifully. Served with rice and the Sichuan broccoli recipe also from this book.

• Spanish eggs and potatoes (Huevos rotos)

  • puddlemere on March 27, 2019

    I love potatoes and eggs together so I was excited about this. The technique of microwaving the potatoes prior to frying was very convenient and worked great; I only needed 5 minutes with my microwave.

  • jenmacgregor18 on September 03, 2023

    The microwaving potatoes trick is good. I also found the cooking times off a bit for the potatoes. Mine would have been burnt too. This is okay. I prefer the Cajun Hash from Turnip Greens & Tortillas.

  • sdeathe on February 11, 2022

    My husband made this last night, a great success. He used chicken mild Italian sausages as that was what was in the freezer, and cooked the onion and sausage a bit longer than called for. Partly frozen sausages cut very easily and neatly. Love the taste of the sherry vinegar. Definitely to be repeated.

  • lou_weez on July 30, 2020

    This was delicious but next time I would cook the onion and chorizo first.

  • breakthroughc on March 31, 2022

    I struggled with this recipe, but the final dish was delicious. The cooking times were off quite a bit. My potatoes were very done after 8 minutes in the microwave and would have been burnt if cooked for 5 minutes per side. I added the chili with the onion and that took longer than 5 minutes. I had to add a bit more oil as it was sticking. My eggs were done in 4 minutes and by that time my potatoes were overly browned. I used vegan chorizo crumbles which worked well in this dish. Hubby loved this dinner so I will make again and know that the cooking times are off.

  • Ishie1013 on December 24, 2023

    Found this just to be okay. The microwave method is nice but too long as others have noted, and I wound up with my potatoes starting to burn on the bottom before the egg whites were setting up. It also seemed to la k a certain something but I’m not sure what. Probably won’t do again.

• Tuscan soup with bread, beans and greens (Ribollita)

  • southerncooker on April 02, 2019

    I had trouble finding Swiss Chard. No luck after three grocery stores so I decided to substitute spinach. Instead of the red bell I used some orange and yellow bell pepper I had in the fridge. This was a quick and easy supper for a work night and it tasted good too. Recipe says you can use some Parmesan to top it when you serve along with a drizzle of olive oil. I had a wedge of Asiago so I grated some of that one top of the croutons along with the drizzle of olive oil.

  • tmatthey on November 23, 2019

    Used this recipe as a template to use up some odds and ends and all was still tasty (eg, left over black bean stew in lieu of canned beans; added chunks of sweet potatoes cause they needed to get eaten; and swapping in orange bell for green because that is what I had). The paprika spiced bread croutons were great! Comment - cut the swiss chard ribbons in half, lengthwise. The approximately one inch wide strips were ungainly to spoon up.f

  • Mtetpon on December 21, 2019

    I had the same problem with the Swiss chard. I used mustard greens and added a couple of tablespoons of apple cider vinegar for acid and to help cut bitterness of mustard greens. This soup is so freaking yummy!!

  • Soulkitchenjen on October 14, 2024

    Very solid recipe. I used rainbow chard and Asiago instead of parm. It needed…something. Probably meat of some kind. Very good. Would make again and maybe play with a bit.

  • et12 on November 01, 2020

    A very good soup and easy to make. I used kale instead of chard and seasoned with lemon juice. The toasted bread is what makes the dish.

  • averythingcooks on April 07, 2021

    This was the idea for tonight and I looked at several options from my bookshelf. This is the one I stuck the closest to.....but I added sausage (thanks Jamie Oliver!) and chopped fresh tomatoes (same to Valerie Bertinelli :). My change was spinach in place of kale and cooked navy beans from my freezer. But I loved this use of sweet peppers & red onions and the crispy paprika croutons instead of bread just soaking in the soup. A great one bowl dinner.

• Rigatoni with ricotta-sage pesto

  • Lepa on April 02, 2019

    This is very easy to put together and delicious. The walnuts are an especially nice touch.

  • Jane on July 05, 2019

    This was just ok. My parsley and sage plants are very healthy so I decided to make this recipe even though it didn’t jump out at me. It was easy to make and edible, just not very interesting.

  • Frogcake on September 22, 2019

    We loved this recipe! I didn’t have enough parsley so substituted about half a cup with arugula. This worked very well and didn’t overpower the taste of the sage. I also added manchego cheese in place of Parmesan. This also worked really well. You could use the pesto as an amazing condiment on crackers or sandwiches.

  • et12 on September 11, 2022

    I’d go easier on the sage unless you really like sage. I though this was a nice and fresh tasting pasta but unsure if I would make again.

  • Orleams on April 23, 2026

    Good but couldn’t taste the sage.

  • Logan92995 on January 12, 2024

    Like other users that have commented, I thought this was just fine. Nothing to brag about. It was easy to make but probably wouldn't make it again.

  • DiCorlJ on January 09, 2024

    Excellent, fast, easy. Made exactly as written except only 1 tsp lemon zest. Nice flavor. Will make again.

• Chicken curry with coconut and tomatoes

  • Jane on July 12, 2019

    This was a great weeknight dish. I loved the combination of flavors. It’s from southern India, the spices were subtle rather than hot. I also liked the combination of coconut and tomato. My only quibble is I hate grating tomatoes (I always manage to grate a finger). I’d use a can of finely diced tomatoes next time. The sauce was quite liquid the first night so would be better served with rice. The second night it was thicker so was good with naan. Definitely a repeat for me.

  • hbakke on July 15, 2019

    Delicious! Served with rice and naan. Added the juice from one lime after cooking. Used jalapeno in place of the Fresno pepper since there are never red chilies around here.

  • mpo on August 31, 2022

    We really enjoyed this. Looking at some other’s notes-I used whole canned tomatoes which also made the sauce thicker, I also used a jalapeño, and I didn’t use poppy seeds but I don’t even think you need them. I’ll make this again!

  • Lisentric on February 19, 2024

    I thought this recipe had a nice flavor profile with the blend of spices in the recipe. Like others, I found the curry to be watery and didn't look like the picture in the book. I would brown chicken and remove before browning onions (as leaving the chicken in produced way too much liquid and browning of onion nearly impossible) and possibly use canned instead of grated fresh Roma tomatoes.

  • et12 on January 28, 2021

    Wasn’t my favourite, a decent dish but felt there were too many tomatoes (used baby plum tomatoes) and didn’t really taste the coconut.

  • MariaSwe on August 18, 2023

    This was just ok for us. Thought it was a bit watery, maybe because of my tomatoes? I might use canned diced tomatoes if I make this again. I also wasn't crazy about the sort of gritty texture because of the shredded coconut.

• Spicy Sichuan tofu and pork (Mapo dofu)

  • Mtetpon on August 06, 2019

    The flavor and texture was perfect before the tofu. I felt the silken tofu was the wrong choice it made the dish mushy. Maybe a firmer tofu would of been better.

  • et12 on February 07, 2021

    This was good but fairly mild in flavour, unlike most other very flavourful recipes in this excellent book. I didn’t have access to the bean paste and so used the recommended substitution of miso paste, soy sauce and chilli garlic sauce but the flavours weren’t very strong.

  • foodgloriousfood on June 17, 2024

    Too loose with the ground pork and silken tofu. Flavor good. Would maybe make again with seared meat (chicken or pork) abd a firmer tofu

• Sumac-spiced chicken (Musakhan)

  • Zosia on September 25, 2019

    Family really enjoyed this. The flavour profile was quite different from any other recipe I've made - tangy but rich and complex. The dish took quite a bit longer to make than I expected, more than an hour from start to finish. I think I'll leave the chicken thighs whole next time, which will cut down on time spent on the first few steps and they'll be easier to fish out from the cooking liquid, and probably easier to shred. This served 6.

  • Beetqueen on May 01, 2020

    Well worth the effort.

  • clkandel on July 24, 2020

    Will try this again with a few changes. Instead of tahini, try a yogurt lemon sauce. Also, just stuff a pita with the chicken, the oil/sumac on the pita didn't add much.

  • et12 on March 05, 2021

    This was very tasty and easy to make. You can easily prep ingredients while the others are cooking. Agree with other comments. This took longer then 1hr to make. It took about 20 minutes to reduce the liquid.

  • Shewi128 on May 20, 2024

    I messed this up, so I can't give it my full rating. I halved everything in the recipe as I only had 1 lb of chicken, but then I forgot to half the water added. So, the flavor was very watered down. It might have been delicious, but it ended up being very muted due to my mistake. I might try it again, as I have most of the ingredients in my pantry.

• Linguine with spiced beef and feta

  • clkandel on March 21, 2020

    This dish comes together quickly and is delicious. The suggested serving size is quite generous. I made half the recipe and it would have easily fed 3.

  • kari500 on January 11, 2022

    I thought this was kind of dull, but then I don't love bolognese, which this is a lot like. Definitely needs more spicing.

  • et12 on March 23, 2021

    Very tasty and satisfying meal that is easy to make. Would have liked a bit more heat added in there. Would add chilli flakes next time.

  • jbny on March 02, 2021

    ok but needs a lot more seasoning. Adding hot pepper flakes at the table helps too.

  • lynn_3c748h on May 01, 2026

    FOUR servings?! This serves more like 6 people. Really delicious hearty meal, like an elevated bolognese (which I normally don’t care for). Good for jazzing up a meal for picky eaters.

  • Shewi128 on May 20, 2022

    My family and I did not love the dish. I thought the flavors didn't meld well. I won't make it again.

  • cook_fresco on November 09, 2023

    Made as per the recipe but only had half the feta to hand; and added about 1 tsp aleppo red pepper flakes. Used organic tinned tomatoes and simmered the sauce for around half an hour before adding the pasta to meld the flavours. Family loved it.

  • ChefLeen on February 07, 2025

    Recipe- this feeds more like 8-12 Half the meat but keep everything else the same measurements. Add some heat. Maybe just 1/8 tsp cayenne. Pasta- linguine just feels way too delicate for this sauce. I would prefer bucatini or orecchiette. Adding the feta at the same time as pasta, sauce and water yields a creamy sauce. It was perfect.

• Ginger-scallion steamed fish

  • Skamper on April 18, 2020

    Tasty and a different way of preparing fish for me. I used cod and made a half batch. Next time I'd make more cabbage as it was better than I expected. I didn't have any chilis so I added a pinch of crushed red pepper to each piece of fish.

  • jbny on March 03, 2026

    very good -- be prepared for a number of steps, bowls, pans. used cole slaw mix.

• Salmon chraimeh

  • jaelsne on September 11, 2020

    So easy and absolutely delicious. I loved that the sauce is prepared right in the Sam pan as the fish, making cleanup easy. Nice complex taste without a lot of ingredients,

  • Skamper on October 30, 2020

    We both enjoyed this, but the sauce turned out thicker than pictured and perhaps overwhelmed the taste of the salmon a bit. Might be better with white fish.

  • jbny on October 08, 2020

    delicious!

  • TrishaCP on October 02, 2021

    I made this with fresh tomatoes instead of canned (half Roma, half garden) and we liked it very much.

  • peaceoutdesign on March 14, 2021

    A great and easy salmon preparation with lots of taste. This maybe isn't as sweet or lemony as other versions of Chrainmeh but I have to say that I think this is better in taste and texture than Ottolenghi's version.

  • eloise_tqh0g2 on January 06, 2026

    Pretty good, but didnt blow my mind away.

  • jenburkholder on November 25, 2024

    This was super easy and quite good. Both the other diners said they liked it and I should repeat. I added in a generous teaspoon of caraway and coarsely crushed all the spices before adding to the pan. Also it ended up a bit too thick so added a splash of water to the pan to make it a little saucier.

  • et12 on May 22, 2025

    I thought this was good, especially for the short amount of time it takes to make. But I wasn’t blown away.

• Maque choux with andouille sausage

  • Jane on July 22, 2019

    A very quick and easy supper. I had chorizo so used that instead of andouille. I liked the combination of corn, peppers and spicy sausage.

  • matt_gn5je0 on May 02, 2026

    Turned out great. Came together quick and easy. Highly recommend.

  • averythingcooks on December 15, 2022

    This made a really good dinner. I used red onion, orange peppers and added red peppadews. I have roasted Anaheim peppers in my freezer and to fill out our bowls, I roasted some baby Yukon golds separately and stirred them in. Lastly, I loosened the pan with the last of the heavy cream. I made a 1/2 recipe and the 2 of us ate it all. A definite repeat & a great way to highlight andouille sausage.

• Indian spiced beef and peas (Keema matar)

  • Jane on January 26, 2026

    I liked this a lot. A very easy weeknight meal. I used good garam masala (Diaspora.co) which helps. I used 3 tsp salt not 4 based on other comments. I liked the pop of raw red onion on the top.

  • peaceoutdesign on April 03, 2021

    This is much like Milk Street Cookish recipe, Curried Ground Beef, and peas. Very disappointing that Milk Street is publishing redundant recipes

  • joeljkp on April 19, 2022

    Satisfying with Beyond Beef in place of traditional, served with naan as suggested. I used MDH garam masala, which I guess ends up spicy when used in these quantities, even without the suggested chiles. I agree with et12, I used scant salt measurements and was still surprised at how nearly-oversalted it tasted. Still, this is a quick satisfying meat-based curry.

  • stef on December 06, 2023

    Surprisingly delicious. Nicely spiced. Didn't have peas so used corn. Will make again.

  • et12 on August 08, 2021

    I really enjoyed this curry and will definitely be making again. Quick and easy to pull together. Sweet and flavourful but not too heavy like some other similar curries. Was on the cusp of being over seasoned, so think I will use only three teaspoons of salt instead of the recommended four.

  • Beck001 on December 29, 2025

    I thought this was ok though my teen liked it so may repeat. Like other reviewer it probably depends on your garam masala. We used a lot more yogurt and added other toppings. I think next time will also add a lot more peas.

  • rachel_ywqstg on May 07, 2026

    Delicious and flavorful! Will definitely make again! Not spicy at all so it would be suitable for many people but I would add some chilis as next time for added heat. Served with basmati rice and a cucumber raita rather than plain yogurt.

• Orecchiette with sausage and chard

  • mjperkins on November 21, 2020

    Substituted kale for chard

  • coryelizabeth on April 18, 2019

    I expected to love this given all the delicious ingredients, but somehow the whole was less than the sum of its parts. I will say, however, that I used supermarket Italian sausage -- and since that's doing the heavy lifting here, flavor-wise, a higher quality sausage might make all the difference.

  • peaceoutdesign on April 06, 2021

    Easy and good enough for guests. I think that the key was Sweet cherry Peppers that were sweetly pickled.

  • Shewi128 on September 13, 2023

    3.5 stars maybe. I didn't have peppadew peppers, so I substituted sweet pickled cherry peppers. I think it needed more than 1/4 cup. Also, I've never eaten the stems of chard before, and I will never do that again. I don't know what they add to the recipe, but I wouldn't include them again. The recipe was just ok.

  • LifeofPie on December 04, 2022

    I used good quality local sweet Italian sausage and substituted kale for the chard. I also added A LOT of parm to the recipe itself and more upon serving. I used actual Peppadew peppers which I think made a difference if you can find them. I would make this again for sure.

  • cleo_vimqze on March 18, 2026

    Yum! Used beyond meat

• Spice-crusted steak with mashed chickpeas

  • kari500 on August 01, 2020

    Delicious. My husband isn’t a fan of chickpeas, so I did potatoes instead, using the same instructions after having cut and boiled them. This was my first time cooking flat irons; I’ll do it again.

  • bwhip on July 01, 2020

    This is excellent, with super easy prep. Great flavor, simple ingredients. I grilled the steak, but otherwise stuck to the recipe. Every time I have a flat iron steak I wonder why I ever have flank steak, as the flat iron always seems to be more tender and flavorful.

  • MollyBelle on December 15, 2020

    My husband swears he'll never eat potatoes again! Great recipe. Love the flavors and textures. We use flap steak instead of flat iron as it's richer. I make sure to not over cook the steak and slice very thin.

  • halfchefc on February 17, 2026

    Ribeyes were on sale so I made this with a side of asparagus. Liked it more than I thought! I made the steak a tad too salty so note to self to go easy on the salt next time.

  • Acarroll on September 09, 2022

    Delicious. Flavors were on point. Used 1/2 chickpeas and 1/2 cannelini beans, because that's what I had. The lemon zest really made a difference! Served with the corn salad from The Broad Fork cookbook.

• Garlic and cilantro soup with chickpeas (Açorda a alentejana)

  • MollyB on January 14, 2020

    Delicious soup (as long as you like garlic)! Great for a cold and windy night. Make sure to get the croutons quite crispy so they hold up and give some texture in the soup. I used chickpeas I had cooked; for the broth, used about half cooking liquid and half chicken stock, and that worked well.

  • et12 on November 07, 2020

    Quick and easy to make and absolutely delicious. We didn’t have any jalapeño peppers so used bell pepper with cayenne pepper which gave it a nice kick. Very tasty despite very little cooking time..

  • MollyBelle on July 10, 2020

    Fabulous recipe. Very simple as the cilantro pesto is made in the food processor. I add one can of chickpeas without draining to give the broth extra body. Keep the croutons extra cripsy. I always add extra smoked paprika to both the pesto and the croutons. Do not skip the soft boiled egg! Makes the both extra rich. We make this recipe at least once a week.

  • jenmacgregor18 on August 24, 2023

    Simplicity itself and very good. I added a bunch of chopped scallions with the chickpeas. And I had some extra broth to use up, so I added it. I did use the soft-boiled egg and highly recommend it.

  • cleo_vimqze on February 20, 2026

    I’ve made this 1000 times and it is a fantastic meal.

• Moroccan chicken skewers

  • southerncooker on May 04, 2020

    Family liked. I didn't have fresh herbs called for so used some dried parsley.

  • clkandel on September 21, 2020

    So tasty! Served this over a bed of rice pilaf. Would also be good over couscous.

  • twoyolks on September 06, 2021

    I found this excessively lemony.

  • cadfael on July 13, 2022

    We really liked it. Didn’t overcook. Foil lined oiled bake tray.Spooned some marinade bits over before popping in oven. did by temperature under properly preheated broiler at 6 inches, low 5 min. Turned then 5 min more and then high broiler 2 minutes until a little charred. Served with my version of Israeli couscous in Pages. I cut 2 large Lemons in quarters rolled them in marinade and put them on either ends of the metal skewers and it worked really well. Sprinkle with fresh herbs and serve immediately. Next time have some tzatziki and fresh yogurt flatbread.

  • Aggie92 on July 09, 2023

    Delicious and so easy. Cut the honey in half and grilled the kebabs instead of broiling. Finished with a drizzle of pomegranate molasses and a sprinkle of chopped mint and parsley.

  • KatGeorge on December 18, 2025

    Delicious and so easy! Served with a simple cucumber and romaine salad and warm naan. We will make again and will use this technique with other flavors (for example, Mexican seasoning and limes for tacos)

  • averythingcooks on July 12, 2023

    I made around 2/3d's using 5 thighs (to serve 2) and this time, we chose to grill the intact marinated thighs rather than skewering/broiling. The marinade imparts lots of flavour to the chicken and and we ate it sliced over a quinoa salad. We both agree that this definitely deserves a repeat (and I will try the skewers the next time).

  • et12 on April 08, 2021

    This was so good! Made it on the bbq instead of under the broiler. Chicken was moist and full of flavour. Definitely a do again.

  • halfchefc on May 16, 2025

    Adding to the repeat list! So flavorful, I cooked this in the air fryer and it came out great.

  • Weston on April 30, 2026

    Really good, loved it the first night. I meal prepped it, and was a little tired of the flavor by day 3. I cooked the chicken in a rack over a layer of chopped sweet potatos which absorbed the juices dripping off chicken. Quick and easy

• Chicken teriyaki donburi

  • southerncooker on May 15, 2020

    I liked this. Son said ok. I didn't have sesame seeds. I used brown rice.

  • hbakke on August 31, 2019

    Delicious and easy to make.

  • uk2nl on December 02, 2018

    Quite sweet. Needs a bit of spice. Nice though.

  • Shewi128 on March 24, 2026

    I've made this before, but I forgot how good it was! The sear on the chicken thighs really made it delicious.

  • anyah_h60oih on February 23, 2026

    Have made this many times, tossed some gochujang in the sauce tonight. Only complaint is how many bowls it uses

  • gemini_n56abk on March 23, 2026

    Family favourite.

• Seared salmon with avocado sauce and tomato-cilantro salsa

  • southerncooker on April 06, 2019

    This was delicious. I especially loved the avocado sauce.

  • bwhip on December 11, 2019

    Delicious, and really easy. Great flavor, light and fresh. Perfect for a busy weeknight. We'll make this again for sure.

  • Soulkitchenjen on April 20, 2023

    So yummy and fast. The only sub I made was the peppers. I had jalapeños and in two went. Really lovely and complete meal.

• Cilantro-tomato omelet with turmeric butter

  • southerncooker on April 07, 2019

    I pared the recipe for one since I'm the only one who enjoys cilantro. I enjoy finding recipes that use turmeric since it is said to help those with arthritis and I have it bad in my knee. I used purple onion instead of shallots and black pepper instead of white. I also made a few errors. I folded the omelet before tenting with foil. When I tried to open it back up to add the tomato mixture it tore a bit which resulted in an ugly omelet. Sure it didn't hurt taste though. I accidentally added the fish sauce and lime juice mixture to the turmeric butter. I added a little more lime juice to the final tomato mix but decided against extra fish sauce. Despite my mistakes it still turned out delicious. I had some toasted chibatta bread to go with.

• Sesame stir-fried pork with shiitakes

  • southerncooker on April 28, 2019

    We love kimchi. The kimchi and shittaki's were perfect in this. Tenderloin was so tender. My store was out of green onions so I use some chives that I already had on hand. I will be making this again.

  • MollyB on March 29, 2021

    Very good, fairly quick stir-fry. Using kimchi in a stir-fry is a great way to get a lot of flavor in the dish without a lot of chopping, which makes this a nice weeknight meal. Not the best stir-fry I've ever made, but quite tasty. Leftovers were good for lunch the next day.

  • ana.houk on October 10, 2025

    I strongly dislike kimchi, so I've omitted it—good recipe, flavorful. I would do it again.

  • mpo on September 13, 2021

    I liked the idea of putting kimchi in a stir-fry, which I have never done, but I reduced it by half and added bok choy greens instead.

  • et12 on November 13, 2021

    This was good and I loved adding the kimchi, but I was expecting some stronger flavours from this dish.

• Soupy rice with chicken, bok choy and mushrooms (Pao fan)

  • southerncooker on October 11, 2020

    While it wasn't very soupy by the time we ate it, it was delicious. I'd happily make and eat this one again. Baby bok choy, green onions, and ginger all from my farm share.

  • ksg518 on September 14, 2020

    This was pretty good. I could see making it again on a cold winter night. Two notes, however. First this is only a 30 minute recipe if you have skinless boneless chicken thighs cut into very small bits and cut up bok choy already prepared. Otherwise plan on about an hour. Second, if you want it to be a soupy rice dish you'll need to eat it all right away since as it sits, the rice will continue to absorb the water/stock mixture.

  • Dannausc on June 12, 2022

    Fairly quick and easy. Decent.

  • cookinglikeimeanit on April 07, 2026

    I often make this for 2 instead of 4. The adjustments I make to tie liquid/rice are to use 2 cups broth 2 cups water and 2/3 cup rice. I leave the vegetable and chicken quantities the same from the full recipe for a hearty dinner for 2.

  • eazyurk on January 26, 2026

    I enjoyed this recipe but the chicken was a bit bland. Next time I would add more white pepper and maybe a bit of salt to the chicken

• Roast cod with tahini-herb butter

  • southerncooker on March 29, 2019

    I thought this one was really tasty.

  • alliebaybay on August 18, 2020

    I loved this recipe! I made it with mahi mahi instead of cod and I grilled the fish instead of roasting it. The tahini butter is so delicious! I may have put too much on my filet but it was still tasty. I also served this with an arugula salad with lemon vinaigrette and it was a perfect light summer dinner!

  • clkandel on September 27, 2020

    Easy and tasty. This was great served with rice and sauteed spinach since the sauce added to those simple dishes too.

  • julesamomof2 on March 24, 2019

    This was ok but we didn't love it. Maybe it was my tahini (Trader Joes) but the sauce, which is supposed to be the star of the dish, turned out a little thick, lumpy, and grainy all at the same time. Maybe straining the sauce first would help. There are so many interesting dishes in this book that I doubt we'll double back and try this one again.

  • jbny on December 30, 2021

    Very good! I used squeezable tahini, which made it a lot easier. More cayenne than indicated doesn't hurt either.

  • Lepa on April 01, 2019

    This was okay but not a huge success. I liked the sauce but the cod quickly went from tough/uncooked to tough/overcooked. We liked the sesame seeds but I'm not sure if I'll circle back to this recipe.

  • billcranecos on May 26, 2020

    This was tasty, and the tahini butter is the key. Make enough to slather each of the fillets with a good amount.

  • dj2eats on January 07, 2023

    Easy recipe. I'm not sure if it was my fish, but the cod turned out a bit tough. I followed the instructions and took out one thinner fillet first - the temps coming out were about 125F. Flavor was good but didn't pop for us. I probably won't make this again.

  • K.radcliffe on November 07, 2022

    This was pretty good, came together quickly and didn't involve too many ingredients you wouldn't have on hand. Will probably make again if I have some cod on hand.

  • breakthroughc on March 18, 2026

    This was okay, but not sure I would make again. The ratio of butter to tahini seemed off to me with too much butter. I also think the cooking method leaves little room for error. You are dry roasting the fish and then adding the butter after it is done. Others reviewers complained it was overdone, but mine was underdone. It is probably a window of less than a minute for perfection.

• Paprika-rubbed pork tenderloin

  • FJT on October 27, 2019

    The pork tasted lovely but my sauce was quite salty, presumably the combination of the salt in the rub (and I didn't use the full amount) and some salt in the stock. Nice flavour.

  • twoyolks on July 02, 2020

    I really enjoyed both the sauce and the pork. My pork cooked much more quickly as it was smaller.

  • clkandel on July 09, 2020

    Very tasty. Sauce was great over the egg noodles with browned butter and poppy seeds. Would be equally as delicious over roasted potatoes.

  • joneshayley on August 22, 2019

    A beautiful recipe, smoky and slightly spicy with a rich thick glossy sauce. Served with roast pitas and watercress.

  • SpatulaCity on November 01, 2023

    We loved it! The spice rub is a concentrated flavor bomb in a good way. Used the suggested sub of a bit of cayenne with the smoked paprika. Husband is very concerned over pork being cooked all the way, so I cooked to an internal temp of 140, and thankfully after resting there was no pink that would have caught his eye. We are lessening carbs so served with roasted broccoli, but oh how wonderful the suggested egg noodles would be to sop up such a flavorful sauce!

  • jbny on October 04, 2024

    very good, though my husband prefers some of the other Milk Street tenderloin recipes. About cooking temperatures: I've learned this thru making other Milk Street tenderloin recipes. My husband prefers pink in the middle and I don't. So I keep the recommended 450 degrees, but remove the pork after 5 or 6 minutes. Then I get the better- done ends and he gets the rarer middle.

  • stef on February 08, 2023

    Pork was overcooked but the sauce is good. Check temperature of meat at 8 minutes.

  • thefritschkitchen on February 22, 2026

    This was great - quick, easy, yummy - just as promised. My youngest demolished 5 pieces. Make sure to serve with something to soak up the delicious juices. I’ll be making this again!

  • chawkins on January 08, 2026

    Tasted great and was quick and easy to prepare. The thick half of the tenderloin took 10 minutes to reach the desired internal temperature, the skinny half only took about 7 minutes.

  • TrishaCP on October 31, 2021

    This was easy to prepare and tasted good. Served it with fresh pasta.

  • KarenPR on January 09, 2026

    This was easy to make. The sauce is absolutely delicious. The pork was very tender. I cooked at 425 for 10 minutes and the meat thermometer register just at 135 or slightly higher.

  • et12 on February 20, 2023

    Like previous comments, the pork overcooked despite my checking the internal temperature, but the spice rub and sauce have excellent flavours. I didn’t use anywhere near as much butter as recommended in the sauce and it still tasted great.

  • averythingcooks on October 24, 2023

    I was careful re: cooking the pork after reading the "over done" comments. I set the oven to 350 (instead of 450), checked it early & pulled it just under. I returned the slices to the sauce for a few minutes & was happy with the result. The sauce has lots of flavour, as usual 12 oz of pork tenderloin is the perfect amount for the 2 of us and we really enjoyed this with some galic mashed potatoes & a green salad.

  • cellenly on October 19, 2023

    Loved it. 10 min temp around upper 120s and low 130s depending on thickness. Browned in pan only around 2 min. Used the Costco two pack which each has 2 loins per side. Doubled the sauce and we needed it. Was heavy handed on the garlic and parsley. Had one piece (1/2 loin) left over after the 4 of us ate. Raves about the sauce in particular. Should prep parsley, slivered garlic, and spice rub prepped ahead of time to make dinner faster. Didn’t use as much butter. Didn’t have fresh thyme and subbed various other dried/pulverized herbs and still great. Spice rub is pretty forgiving.

  • Partyof7 on January 14, 2023

    My first recipe from this book was a huge success! Meat cooked perfectly. Sauce and rub were delicious. Absolute perfection and quick to boot!

  • Skamper on April 12, 2021

    We both enjoyed this. Made a half batch with one tenderloin. Didn't have hot smoked paprika so used a combination of hot, sweet and smoked. Served with parmesan smashed sweet potatoes and salad.

• Three-cup chicken

  • jenmacgregor18 on April 24, 2019

    Really good. I subbed white wine for sake and hatch chilies for serrano. I only had about 2 cups of basil, instead of the 3; and slightly reduced the brown sugar to 1 1/2 T instead of 2. The chicken was tender and the sauce delicious.

  • angrygreycat on January 08, 2019

    Made this for dinner tonight, very tasty. I'll admit I used a sake substitute (rice wine vinegar and water) but the dish had a nice bite to it. The peppers, garlic, and ginger combine to make a really nice sauce. This comes together really quickly and he warned that in the note at the beginning. I put my rice on before I started and everything was ready together. A hit with the family. Will definitely make again.

  • Mtetpon on October 21, 2019

    This was very easy to make and had great flavor. Used 3 cups Thai basil.

  • casey_mu301h on March 10, 2026

    The chicken needed more time to get browner/crispier. We also thought the ginger-garlic ratio was off and there was too much ginger

• Thai rice soup (Khao tom)

  • twoyolks on March 12, 2019

    The soup was decent if a bit too spicy. I really liked the meatballs. Unfortunately, using chile-garlic sauce is a short cut and the broth suffered for it. It didn't have the brightness and contrast I expect in a Thai soup broth.

  • kfreytag on January 06, 2026

    So full of flavor! We ended up making more meatballs because we had so much rice left over. If keeping for leftovers, note that the rice really absorbs the broth — still delicious, but no longer really a soup.

  • Bessp on May 26, 2025

    This was a quick, super flavorful meal. The meatballs are a bit tough, because they're pretty much just boiled ground pork, but very tasty. My husband said "This is an exciting soup" several times while eating it, and if that's not a recommendation, then I don't know what is. We made a half batch so as not to have leftovers.

  • RThoma on December 18, 2021

    Doubled the pork quantity, but kept the remaining ingredients as is. Great soup!

  • Melissa_427 on January 30, 2026

    I opted out of making meatballs. Instead I seasoned the pork (minus the egg) and cooked it in the soup pot, letting it get a little crisp before stirring it around. Added the onion after the meat was cooked and continued forth with the recipe as written. A nice way to make this a one-pot affair. Still delicious!

  • Melissa_427 on November 23, 2021

    Such an incredibly satisfying broth and soup overall. My husband always claims to not be a soup person, but as soon as we have a soup with a stellar broth, we are both unequivocally soup people.

• Rigatoni with Roman broccoli sauce

  • twoyolks on June 04, 2019

    The sauce was a bit soupy but reduced a bit it thickened up a bit. It really felt like there was an ingredient missing that would make the pasta better but we couldn't figure out what it was missing.

  • clkandel on January 20, 2021

    We loved this dish. It comes together quickly and is made in a single pot! Flavors were bright with just a touch of heat. Unlike the other comments, I didn't feel the sauce was soupy - I used the full amount of cooking water in the broccoli / spinach sauce and added enough pasta water to get the consistency I wanted.

  • VineTomato on December 22, 2018

    On the one hand I love that you can easily eat loads of broccoli, but I'm not sure I loved this dish. It tasted a bit soupy, and I might have preferred it as a soup rather than pasta sauce. Might have been my mood, I will give it another go - just because - broccoli! I replaced the capers with green olives and would do that again.

  • Lepa on April 21, 2020

    After reading the other reviewers' notes I didn't add all the water but instead added it a tablespoon at a time. For the broccoli pesto I only used a tablespoon or so of water - just enough to loosen the mixture enough to blend. Similarly, I only added about 1/4 cup of water to the pasta and broccoli at the end. We enjoyed this dish (and it wasn't soupy) but it was a bit spicy for my younger son even though I didn't use the full amount of hot pepper flakes. I think the combination of (large cloves of) raw garlic, chili flakes and lemon zest gave it a very spicy flavor that the adults appreciated but kids weren't too keen on. They ate it but I'd make adjustments if I made this again.

  • FJT on May 12, 2025

    Quick and easy supper. Loved the capers; next time I'll add more chilli flakes.

  • rachel_a40gn2 on April 07, 2026

    The sauce is delightful. I substituted a few green olives because I didn't have capers on hand. I also used whole wheat pasta because it's what I had. I think next time I would make the pasta and the broccoli in separate pots for time. I get why this recipe does what it does. One pot, one thing to clean, plus the food processor/blender. But it made the recipe take double the time. I'd rather wash one more pan and get dinner for hungry adults and a little on the table faster. Will make again!

  • w_1j6tpr on May 25, 2026

    I thought this recipe was easy to make, I did not see a problem with using one pot as other reviewers mentioned. It did not seem to take too much longer with one pot. The sauce tasted fine but was a bit too lemony for me and I used half of the amount of lemon zest than called for. I think just a splash of lemon juice would be enough. I likely will not make this one again. I would rather just have some pesto with broccoli added to the pasta dish.

  • anyah_h60oih on January 21, 2026

    Upped the veg and sauce ingredients a good bit for a full box of pasta, used ~28 oz broccoli and the whole box of spinach. Top with a squeeze of lemon!

  • simone_lu3llo on March 29, 2026

    Loved! Next time, would just make the full box of pasta, possibly add more broccoli. Per hubby’s suggestion, some pan-fried pancetta would be a nice addition.

  • casey_mu301h on March 10, 2026

    Incredible! Added chicken thighs for some extra protein.

  • cleo_vimqze on March 18, 2026

    Delicious

  • halfchefc on May 20, 2026

    I think this lacks flavor, the lemon juice helps but will definitely add more spices to it next time. Made with two pots to speed up the process, thanks to the comments on here.

  • Feelingsamtastic on April 07, 2023

    The whole family really enjoyed, including the kids. As others noted, I did not end up using much of the reserved pasta water, and decreased the amount of chili flakes

  • mjes on September 09, 2021

    I agree that as cook I had to use common sense on the amount of water to add -- partially because it is so dependent on how well drained the broccoli and pasta are. And I am fond of broccoli stems without pureeing them so I reserved a few whole. This recipe may be addictive if you love broccoli.

  • et12 on September 24, 2022

    I really like the sauce for this, though would cut down to half the garlic for next time. Excellent recipe and quick to throw together.

  • angrygreycat on February 11, 2022

    this was a winner for us. I cut down the water and increased the red pepper flakes for our family's taste

  • Shewi128 on May 05, 2023

    My husband cooked this dish, and he said it was more complicated than he expected. However, he said it made him feel great because it turned out so well. The flavors were really bright and fresh. We liked it as is without anything extra. The lemon flavor is a little strong--so my daughter kept saying it was sweet, but really, it was just lemony. I will definitely make this again. After reading other people's comments--ours was not soupy at all. It really did turn out like a broccoli pesto!

• Pork chops with peanut-guajillo sauce

  • clkandel on June 24, 2021

    Love the flavors of the sauce. It would actually work on other proteins too - chicken, pork loin.

  • peaceoutdesign on November 03, 2022

    Make half the sauce unless you want to freeze some and use only 3/4 of the salt for the rub. The sauce was good on tamales as well.

  • nancy_ykljtr on February 23, 2026

    Braised some pork shoulder in beer, coriander seeds, garlic, and Mexican oregano and used the sauce to tie it all together. It was even better the next day in taco form!

  • lala_5bqe7s on September 14, 2025

    This was really flavorful. I didn’t see the comments about the salt but totally agree with everyone that a tablespoon is too much. Luckily I thought that on my own and didn’t use all the rub. I also made ALL the peanut sauce so will have to freeze some. I don’t usually cook pork chops because I never get them right. But these turned out great. I really enjoyed them and the sauce was great. Overall very flavorful and delicious!

  • michelle_yn1fi9 on May 04, 2026

    The sauce is so good! Pork chops were pretty good too, but the sauce is the star of this dish.

  • jenna_3nrekj on February 18, 2026

    This is one of our favorite dishes to make from Tuesday Nights, which is saying something because this cookbook is so good. The guajillo chiles can't take a substitution. This last time, we were out of arbol chiles so I used a Dried Chipotle, and it still turned out good. We use half the amount of peanuts, its a little strong for me otherwise. Our favorite side is a roasted sweet potato with a little butter. I agree with others to reduce the salt in the rub. Perfection!

  • foodie4fun on October 17, 2023

    Grilled pork chops instead of pan frying came out fine. Would use less salt in rub maybe 1 1/2tsp or 1 3/4 tsp instead of full tablespoon. Froze extra sauce for use on rotisserie chicken.

• Cashew-coconut meatballs with creamy spiced tomato sauce

  • clkandel on July 23, 2020

    Great flavor! Next time I might use more tomato and coconut milk for the sauce.

  • foodgloriousfood on September 03, 2023

    LOVED this! Had it with Naan so I doubled the tomatoes, coconut milk and garam masala in the sauce (did not double the garam masala in the meatballs) I was so glad that I did that as the sauce was amazing. The meatballs were a touch too soft. They have coconut milk in them but next time I will reduce this by half and maybe add a little more coconut threads (or the ground cashews) so they are a little tighter. This recipe is going in the all-time favs folder!

  • stef on March 17, 2025

    Great recipe. We had it with couscous and cauliflower

  • SpatulaCity on July 17, 2024

    Loved them! I doubled the sauce based on the feedback here, and it was indeed delicious and great to sop up with flatbread. Because there were a few mentions of how soft the meatballs were, I mixed them more than I would normally and they came out great. Still lighter in texture than a regular meatball, but compact and able to hold together. For tomatoes I used san marzano toms, whole peeled, and just made sure to cut into smaller pieces as it cooked down.

  • et12 on October 15, 2023

    We really liked this one. Definitely a do again recipe. Agree with previous comment on increasing sauce components to get more sauce. The meatballs were particularly light and tasty.

  • PBBrownie on March 28, 2026

    This was incredible. Will make again.

• Shrimp with tamarind and cilantro

  • clkandel on October 03, 2020

    Served this over Savory Rice Cakes , but it would be good over any rice!

  • foodgloriousfood on June 15, 2024

    We liked this. I had tamarind concentrate in a jar so didn’t have to do the soaking and removing the seeds step. That also added a flavor boost too as when I have used the tamarind pods in the past the resulting liquid was much thinner with less oomph than the concentrate (24 Mantra brand) we agreed that I would make it again. We did add more cilantro and served it with a cilantro rice. I only had 1lb shrimp so there was extra sauce. I simmered it down to reduce longer than the recipe called for before adding the shrimp back in.

  • ripleypickles on April 29, 2022

    Had to add coconut milk to give it flavor, wouldn't make again

• Peanut-sesame noodles

  • clkandel on September 22, 2020

    Tasty and fast. I'd soak the scallions in ice water to mellow the flavor a bit.

  • joeljkp on April 11, 2022

    Very easy to put together, and pretty tasty. It wasn't clearly obvious from the recipe beforehand, but this is a room-temperature dish. May be a better match for a hot summer day than a cool spring one. It was good as leftovers too, though I would say the sauce veers more toward grainy. For next time I'll add just a tad more liquid.

  • Jviney on December 28, 2020

    This was very good. Lovely and warming on a winter night. I might not add the two Tbsp of pasta water next time, as the sauce was runnier than expected. Good with rotisserie chicken and an excellent quick meal.

  • Skamper on November 14, 2020

    We both liked. Super easy. A bit sticky so rinse noodles more thoroughly next time. Added cooked shredded chicken. Shredded carrots or lightly stir fried vegetables would be good additions.

• Kale and white bean soup

  • clkandel on September 24, 2020

    Fast and tasty. The anchovy adds an interesting flavor not usually found in soups. I only used 1 anchovy filet though and that was enough for me.

  • Skamper on September 28, 2019

    9/28/19 - Very tasty. Made a half batch for lunch. Used about a teaspoon of anchovy paste rather than filets, and used regular curly kale since I had some that needed to be used.

  • Jane on February 04, 2025

    A good winter soup with lots of flavor from the anchovies, Parmesan rind and rosemary. It wasn't as quick as the 25 minutes suggested on the recipe but still a good effort to reward ratio - it makes a lot of soup.

  • SpatulaCity on February 18, 2025

    Very tasty with each component working together harmoniously. Warm and hearty and excellent on a chilly day.

  • stef on July 15, 2025

    Followed steps to make soup in instant pot. Added some thinly sliced smoked polish sausage and a bit of red cabbage. 25 minutes on high pressure. Delicious soup with just the right amount of red pepper flakes. Will make again.

  • sdeathe on November 25, 2024

    Delicious and very quick to put together. We didn't taste any fishy flavours, and I don't know what kind of kale I used, just what was in the garden after years of self-seeding. The broth was the star, use homemade if you can, I've never found a commercial product that produces a really good chicken stock.

  • Blondelectual on January 01, 2025

    Inaugural recipe of 2025, absolutely fantastic. Made it in the instant pot with fresh beans (precooked the beans in stock first). Only change was anchovies (didn't have them on hand) for 1 tbs of white miso paste. Amazing. UPDATE: made the recipe 2nd time as written (with anchovies). You know what? White miso was better, and I love anchovies

  • Zormasa on April 18, 2024

    This is so good! The anchovies make it! Next time I will massage the kale more or cook a little longer. The kale was a little too tough.

  • celine_yl1s3t on February 03, 2026

    Delicious! Definitely will be making this soup again. I love the flavor.

• Persian barley-vegetable soup

  • clkandel on March 03, 2020

    This soup tasted much better the second day after the flavors had a chance to blend. Also, drizzled it with Harissa Olive Oil for a little heat. Made this soup a second time and really liked it. Used precooked barley and adjusted broth to the consistency we liked.

• Pork chops in chipotle sauce (Chuletas de puerco enchipotladas)

  • clkandel on October 13, 2020

    Fast and flavorful. I served this over pan seared polenta, which was great with the sauce. As others noted, depending on your heat tolerance, you might want to cut back on the chipotles.

  • julesamomof2 on October 26, 2020

    Quick and delicious weeknight dinner. Was quite spicy with the suggested 4 chipotle chilis so may cut back on those in the future. Served with mashed sweet potatoes and green beans.

  • Zosia on September 24, 2019

    This was quick and very flavourful. I appreciated that the cook time was designed for thinner chops that are typical of my local grocery stores; it worked perfectly for boneless loin chops. I made the sauce with fresh tomatoes and it bordered on being too salty once it was reduced (Diamond kosher salt) so a little less next time and probably only a generous pinch with canned tomatoes. I used only 2 chipotle chilies as some family have a low heat threshold and served them with sweet potatoes, one of the suggested accompaniments.

  • angrygreycat on January 07, 2019

    Made this for dinner on a weeknight. My first recipe from this book and it did live up to its name. Easy, fast preparation, even with slightly thicker pork chops. The sauce whipped up quickly in the blender. I cooked it in my cast iron skillet. Very tasty, but spicy hot, my eyes were stinging when I stood over it and stirred as I cooked. I stuck to the 4 chilies even though it said you could add more adobo sauce later from the can. I did enjoy this, but he suggests serving it with a tortilla and I don't really see the point. Tortillas don't really sop up the sauce off the plate and you can't roll a pork chop up in a tortilla. I might make some cornbread next time to go with it.

  • et12 on February 02, 2025

    I thought the sauce was very good and so quick and easy to make but it’s difficult to tell which part of the pork chop you are trying to cut through when eating the dish. I think I would prefer this sauce with chicken.

• Braised chickpeas and spinach with smoked paprika and garlic (Guisat de cigrons)

  • VineTomato on January 22, 2019

    Unfortunately this was not for us. Was looking forward to some bold flavours, but the end result was unpleasantly medicinal. I made a few substitutes, one of which I believe affected the outcome. Dried rosemary in place of fresh - I suspect this contributed to the medicinal taste. Swiss chard in place of mature 'bunch' spinach - supermarkets in UK tend to only stock baby spinach which Christopher warns goes mushy in this recipe. I made my own fire roasted tomatoes - grilled in the oven, this ingredient is not readily available in the UK.

  • coryelizabeth on April 18, 2019

    This was a hit in my house. The thyme and rosemary are meant to be background flavors (I think), so I'm guessing substitutions might throw off the balance of the dish. Filling, easy, and flavorful.

  • Sleeth on January 19, 2020

    Nice hearty vegetarian stew for a cold January day. The panko/almond mixture took on a sandy texture in the skillet, but it is a very flavorful, slightly crunchy topping. I made as instructed, with no substitutions. The thyme and rosemary were fresh from my garden. Took me about 45 minutes from start to finish.

• Crispy Sichuan-chili chicken (La zi ji)

  • et12 on February 11, 2021

    This was tasty and turned out great except for the recipe called for too much salt! I would omit the salt in the pepper/sugar coating and use a low sodium soy sauce next time. I only used a quarter of the recommended chilli oil and that was enough spice for me.

• Cantonese-style black pepper beef with potatoes

  • teandoranges on October 04, 2025

    I decided to make this because it used the two kinds of potatoes I happened to have. It was just okay. It felt a little bland and the sauce had an odd texture, almost like a Japanese curry. I left of the cilantro and perhaps didn't use corse enough black pepper. Served it over Japanese rice. Probably won't make again.

  • meginyeg on June 08, 2022

    Didn't have sweet potatoes so used all potatoes. Not mind blowing but tasty enough. Will make again.

• Spanish ratatouille (Pisto Manchego)

  • et12 on December 07, 2020

    This was a really great dish, a great example of letting good ingredients shine.Would use slightly less salt then recommended next time. served it with a baked potato.

• Ginger-soy steak with pear-cucumber salad

  • et12 on February 22, 2021

    This was good and easy to through together. Loved the combination of pears and cucumber in the salad but halved the amount of rice wine vinegar and thought it was perfect. Need to use thick cut of steak otherwise it easily overcooks.

  • Mashing8781 on December 14, 2024

    Quick to put together assuming you have everything. Everyone found the salad called for way too much vinegar. We made it per the recipe. I found it too strong but still edible but my two kids found it inedible. If we make this again I'd probably use half the vinegar and see how that goes.

• Cuban picadillo

  • lou_weez on April 15, 2021

    Yum!! A really tasty savoury mince. I served it with sweet potato fries and added the optional chopped boiled eggs. Left the olives out of the kids bowls and everyone was happy. Recipe states it takes 45min from start to finish but 30min and I was done.

  • Lisentric on December 31, 2023

    This was delicious and a taste test winner between this and the Milk Street Fast & Slow similar recipe. Cuban picadillo had a cleaner, fresher taste I think due to the fresh tomatoes added. We served it over basmati rice and topped with a chopped boiled egg. Delicious!

  • ebalk02 on August 21, 2021

    Thought this was just ok. The Serious Eats picadillo is considerably more flavorful.

• Vietnamese turmeric fish with wilted herbs and peanuts

  • stef on November 13, 2024

    We liked this recipe. The sauce and peanuts/herbs were delicious on the fish. I might try using flour next time instead of corn starch. I got a bit of an after taste.

  • jbny on April 28, 2021

    Delicious! Husband is saving extra sauce to try on smoked salmon.

  • rrackles on November 01, 2020

    Used Pacific cod, half the salt, mint instead of dill. Could make half the fish sauce and lime concoction next time. Served with Longkou noodles.

  • kari500 on December 10, 2021

    We liked this, the dill is such a nice touch. Glad I read these notes and cut back on the salt. I used my wok, and it stuck a bit (not usually a problem), so maybe next time I’ll go with the called for nonstick pan.

  • et12 on December 21, 2020

    Absolutely delicious. I used previously frozen Basa fillets and they worked well. Would use 1/2tbsp of salt in the coating batter next time instead of 1tbsp (especially if using salted peanuts)

  • Ishie1013 on December 24, 2023

    Loved this recipe and it was well liked by a fish skeptic too. It came together really nicely though I had to sub the limes with lemons because I was out. Still amazing. Used the tilapia and served over rice noodles.

  • Skamper on February 18, 2021

    This was absolutely delicious. I made a half batch using tilapia and served over rice vermicelli. Used (a small amount; all I had) of mint in place of the dill.

• Stir-fried chicken with snap peas and basil

  • SpatulaCity on March 14, 2024

    This turned out very salty for us. Next time use low sodium soy sauce! In the step that calls for draining the chicken I noticed the chicken had absorbed it all. Maybe that was the issue? We served with Jasmine rice and it was a perfect pairing. Would make it again though and double the snap peas and maybe add more basil at the end. Can see cilantro being tasty here too. Serving says four, but two of us polished it off.

  • bwhip on June 23, 2022

    This was okay. Quick and easy, with strong heat from the serranos, and saltiness from the fish oil. It didn’t say to serve with rice, though it makes sense to. Recipe says that it serves four, but without rice it serves more like 2 1/2.

• Black bean noodles with pork and mushrooms

  • lou_weez on July 26, 2021

    Good quick dinner. I did make a few changes - used zucchini instead of mushrooms, chicken stock instead of dry sherry and plain black bean sauce as I couldn't find black bean with garlic.

  • Sbilinski on June 29, 2024

    Quick and absolutely delicious! I ate 2 bowls before I took a breath and said “I really like this.”

• Pistachio-mint beef kofta

  • et12 on January 09, 2021

    Delicious! I used dried herbs instead of fresh ones and it was just as good. Didn’t make the accompanying yogurt sauce, used a hummus instead and served with a herbed lemon rice recipe also in this book, which worked well.

  • Zosia on May 16, 2020

    I was a little concerned when the raw meat mixture looked like paté but the patties were very juicy and flavourful and the texture didn't seem over-processed at all. The meat wasn't quite cooked through after 6 minutes in the pan so I popped it the oven for 5 minutes to finish. I would reduce the salt a little next time.

  • Lottabooks on September 08, 2025

    Well, this was a disaster for me. It made a total mess of the food processor, which was ten hard to clean. After cleaning it twice, I put it away in the pantry and later smelled something awful - indeed, it was the food processor, which I then washed yet again. Putting raw meat in the food processor was (at least for me), a no-go. However, it was flavorful, and we froze the leftovers. So, if you don't mind the mess, smell and clean-up, have at it.

  • Skamper on July 04, 2021

    We both liked these. I used one pound ground turkey and eyeballed the rest of the amounts (1 whole egg and 1 yolk). After processing the meat was very "sticky" and difficult to shape into patties, but it worked out ok. Very good served with lettuce, onion & the yogurt sauce in a pita.

• Tortilla Española with potato and eggplant

  • banba1 on January 10, 2026

    I don’t like eggplant, but I thought this was great! The aioli is a must. Will definitely make again.

• Lomo saltado

  • fractal on December 30, 2019

    Easy and tasty. The whole family liked it.

  • hbakke on August 15, 2020

    We both liked this. I think the 30 minute total cook time is a bit optimistic, but overall this was easy and delicious. I would make this again.

  • Beck001 on May 28, 2026

    Easy flavorful dinner. Substituted with white onion. Would use slightly less cumin next time. Can add tomatoes.

  • halfchefc on December 18, 2025

    I wasn't able to get the meat to brown but still yummy regardless. Easy weeknight meal full of flavor.

  • jefferson_br5s2n on April 27, 2026

    Easy and very good! Keep an eye out for cheaper sirloin

• White balsamic chicken with tarragon

  • angrygreycat on January 09, 2019

    Simple, quick dinner. Chicken has a slight sweet taste due to the white balsamic vinegar and the peppadew peppers don't provide any heat. Next time I might add 1 hot pepper in to give it a sweet-spicy profile. Something I would definitely make again with a slight adjustment.

  • meggan on November 22, 2021

    Excellent. I had to substitute sherry vinegar and I love the addition of peppadews.

  • JulieRom on October 02, 2025

    I followed this lovely easy recipe exactly; however, I found it a touch too sweet for my taste so I added a good squeeze of lemon juice to balance the flavour. I would definitely make it again, perhaps with half white wine vinegar and half the white balsamic vinegar.

• Tagliatelle with portobellos and chive ricotta

  • et12 on January 17, 2021

    Excellent pasta dish with deep umami flavours, well balanced with the chive ricotta and fresh tarragon. Took much longer then recommended to reduce the sauce and takes a while to prep the mushrooms too. Recommend 1hr instead of 30 min.

  • Lisentric on June 22, 2025

    I didn't find red miso so substituted with a mix of reduced sodium soy and tahini 1:1. As the other contributor mentions, prep time and cooking time is longer than projected in the recipe.

• Pasta with seared cauliflower and garlic

  • et12 on December 08, 2020

    A nice pasta and great way to cook the cauliflower. The flavours are subtle but there is a good variety of them and a range of textures. A good weekday meal. I would add a bit more lemon juice next time.

  • dc151 on December 08, 2020

    I thought this was great. Lots of garlic, lots of citrus, with a kick of umami. The kids were a bit skeptical.

  • clkandel on February 11, 2022

    Subtle flavors, but very tasty. Would certainly make this again.

  • Rinshin on February 26, 2022

    Who would have thought cauliflower and pasta 15 years ago and seeing good reviews I had to try it. Made this recipe exactly as written. Yes, very subtle taste and like a previous reviewer, more lemon juice would have brightened it up. Fair amount of prep needed because once cooking starts, the ingredients are added in quick stages. I love anchovies but my husband does not and he had no idea they were integral part of this recipe. Photo added.

  • Catherp on February 24, 2022

    Made with Worcestershire sauce instead of anchovies and bottled lemon juice and was still delicious with great depth of flavor and texture

  • MrFrenchToasts on April 19, 2026

    Very good, but not surprising considering the amount of oil and butter! Really nice way of preparing cauliflower.

  • jennifer_vszvd1 on February 11, 2026

    Good, but took me much longer to prepare than stated in the recipe.

• Hazelnut-crusted chicken cutlets with arugula and fennel salad

  • peaceoutdesign on December 29, 2022

    Easy and fantastic. I did change the arugula but the recipe is really about the chicken. A squeeze of lemon at the end made up for the lemony arugula.

  • sarahawker on July 01, 2022

    Very quick to make and show stopping for a weeknight meal. Rave reviews for ingredient (fennel from my CSA box) that I am not familiar with. I used thin pork loin and pistachios instead of the chicken and hazelnuts and the family raved. Will make again with the chicken.

  • SpatulaCity on February 15, 2025

    Very tasty! We couldn’t necessarily taste the Hazelnuts - it makes me believe that you could easily substitute any other nuts you have handy in your pantry. Or maybe I ground the nuts too finely! Added a spritz of fresh lemon juice and chopped parsley for serving. Great all around! Forgot to buy Fennel so subbed thinly sliced Radishes and that worked very well too.

  • Mtetpon on September 08, 2019

    This is very good. Definitely adding to my rotation.

  • lynn_3c748h on May 06, 2026

    Good and pretty fast, even though I lost a lot of hazelnuts in the pan. I think I’ll blitz them in the food processor next time to ensure a more uniform coating that’ll hopefully stay on easier.

• Pasta all'Amatriciana

  • Lepa on October 22, 2020

    I thought this was really good but the kids said it was too spicy (that's what ten cloves of garlic will do!) I recommend it and will probably make it again but cut down on the garlic.

• Vietnamese shaking beef (Bò lúc lac)

  • Sjhvenegas on May 01, 2020

    Made this. Loved it. Added extra veggies (yellow peppers and celery)

  • clkandel on February 08, 2021

    Full of flavor! Loved this dish. Served it over rice noodles. Move beef than needed for the suggested serving size.

• Pasta with browned butter, yogurt and herbs

  • joeljkp on April 19, 2022

    Really tasty, savory pasta dish for when fistfuls of herbs are available. I used gemelli for the pasta, and increased everything by 1/3 to match a ~1lb quantity of pasta. A couple mistakes - I forgot to increase the butter quantity so ours wasn't as saucy as intended, and I missed the call for fresh oregano and subbed 3tsp dried oregano added all at once instead. Still, this was enjoyed by all and I look forward to the leftovers. Paired with the shaved zucchini salad from the same book.

  • Lepa on March 31, 2021

    This was a bit unusual and really delicious. Definitely a repeat!

  • Saltbun on February 05, 2024

    Very tasty! I used bowtie pasta and also subbed dried oregano for fresh. Flavor was still excellent. I hadn't made a sauce quite like this before, so I feel like I really learned something with this dish. I used this recipe alongside with the 'tomato-herb salad with sumac' and 'chickpea and yogurt soup' recipes from the book for super easy meal prep, since so many ingredients repeated across the three. Would recommend.

• Toasted pearl couscous with fried eggs

  • joeljkp on June 16, 2022

    Tasty, satisfying, easily doable as a quick weeknight meal. My one-year-old enjoyed it along with the adults. I agree with Shewi128 that the portion size is small - doubling the recipe may be a good idea if folks are hungry. I used turmeric pearl couscous by mistake, but the result was good; not sure if that made any difference whatsoever.

  • coryelizabeth on April 18, 2019

    This truly lives up to the concept of the book. It's comforting and delicious and completely doable, even when you're exhausted after work.

  • Logan92995 on November 14, 2023

    A tasty and easy to make vegetarian main. The couscous itself tasted great, and when coupled with an egg on top added some extra savoriness. The sumac-za'tar spice mixture sprinkled on it was an added cherry on top.

  • Shewi128 on March 04, 2022

    How was there so much flavor with so little ingredients? We loved this! However, our family of 4 (2 adults, 1 5 year old and 1 tween) needed more food. Usually the suggested serving sizes are much too large, but we were all left wanting more.

  • Jviney on February 02, 2021

    The flavors were delicious. Calls for 2 1/2 cups hot water added in stages to cook the couscous, and I may have lost count but I believe I added at least three cups and possibly a quarter cup beyond that. The couscous was still VERY al dente, but the flavour and creaminess made up for it.

• Vietnamese meatball lettuce wraps

  • Zosia on October 22, 2020

    These had great flavour and the meatballs were wonderfully tender. I broiled rather than fry them and included julienned cucumber with the carrots but otherwise made the recipe as written.

  • angrygreycat on January 19, 2019

    These were delicious - the fish sauce really adds a lot of flavor to the ground pork. The variety of textures was excellent with the spongy texture of the meatballs and the crisp fresh lettuce and then the dressed shredded carrots. The only negative is that it is not really easy to eat. To wrap three meatballs up in lettuce and then pick up to eat like other lettuce wraps was a little challenging. Perhaps make meatballs smaller next time or my daughter suggested placing the whole thing inside of a tortilla to hold it together.

  • ksg518 on June 01, 2021

    Very good. I didn't have the chiles and I think they could have used the heat. Next time I'll follow Zosia's idea of broiling them to avoid splatter all over my cooktop. They are a little awkward to eat but perhaps my lettuce leaves weren't as big as they should have been.

  • stockholm28 on December 12, 2021

    I liked these, but I prefer the meatballs from Diva Cooking. Next time I will combine parts of both of these recipes. I like the carrots and nuoc mam from the Milk Street recipe.

  • thefritschkitchen on June 29, 2025

    Whole family loved this. Definitely double the meat - need two pounds of pork. Baked at 425 for 20-25 minutes, then finished with a 3 minute broil. Ran out of fish sauce, had to substitute soy sauce (it worked, but full fish sauce obviously better!)

  • Shewi128 on March 26, 2026

    We loved this. We added a little bit of rice within the lettuce wraps to help absorb some of the sauce. I also don't add as much fish sauce as recommended, so I did 2 TB fish sauce and 1 TB soy sauce in the chile sauce. When we were eating this, we said, "why would we pay to go out to eat when we make food this good?"

  • averythingcooks on August 25, 2024

    I made these meatballs for last night's glazed meatball, veg & noodle bowls. They were good but certainly not the best I've made. I started them in a 425 oven then finished them in the pan with the simmering glaze. I'm sometimes leery of too much fish sauce but it does work nicely here with Thai basil (replacing the cilantro) & the sugar.

  • jamiemiller on June 03, 2026

    Baked at 400 for 10 min then broiled for 2 min. Only made through the meatballs.

  • rhb on December 24, 2024

    Great meatballs! Shaped with oiled hands and put on parchment for the fridge. Baked in oven, re convection at 375 degrees for 10+ minutes then broil for abut 2 minutes.

  • Soulkitchenjen on January 05, 2026

    So good and so easy. The meatballs will barely be ball shaped. Don’t try too hard. Quick and easy.

• Black-eyed pea stew with tomato (Red-red)

  • fractal on December 02, 2019

    Good recipe. I used dried beans and petite diced tomatoes for the cherry tomatoes. Worked well and the toppings add a bunch.

  • lizbot2000 on December 01, 2018

    This was great! I did the opposite of what was instructed and used unrefined coconut oil because it was what I had and no one tells me what to do (lol). I couldn't taste any coconut, and it did fine on medium heat instead of medium-hot. I used just one jalapeño because the ones I had were enormous. A really nice and relatively quick vegetarian meal. Also the plantain chips are a must - they are delicious and add awesome texture.

  • joeljkp on June 23, 2022

    Awesome recipe - easy, hearty, so flavorful. We did find it quite spicy, even with only 1 jalapeño. The cans of black-eyed peas yield the same as from cooking 1 lb dried, which is what I did.

  • clkandel on February 12, 2021

    Very tasty. Added extra broth to make this more soup like. Would be great served over rice as a main course. Some folks might find this too spicy, so you might want to add some of the heat ingredients and tasting before adding the full amount.

  • jenmacgregor18 on September 17, 2023

    This is quite good. I made a half recipe. I reduced chipotle to 1/2 tsp and used up some roasted red poblanos, palm oil, and mild harissa for tomato paste. Lime & chips are a must. And we wouldn't want it any spicier. For our preference, I'd try with 1/4 tsp chipotle.

  • hbakke on January 10, 2022

    Great, fairly quick vegan stew! I used dried black-eyed peas that I cooked in the pressure cooker for 15 minutes. The resulting stew was thick and nicely spicy from the jalapeños and chipotle powder. I think the accompanying lime and plantain chips (I used plantain "croutons") are essential for the added crunch and acid. I would make this again.

• Macanese meat-and-potato hash (Minchi)

  • Riya08 on October 13, 2020

    I really enjoyed this recipe. It's easy to whip up for breakfast, lunch or dinner. I found the sweetness pleasant and definitely went with a sunny side up egg and sriracha on top. That helped to balance the sweetness. The cilantro and scallions really elevate this.

  • angrygreycat on January 15, 2019

    I've been cooking from the Milk Street: Tuesday Nights book quite a bit recently and this is the first miss. The Rice vinegar manages to overwhelm both the Worcestershire and soy sauce to leave a sweet taste. The sweetness with meat was not what I expected and I didn't really like it. I might make this again simply leaving out the vinegar or perhaps replacing it with another type of vinegar. I like the combination of ginger/scallions/pork and potato.

  • et12 on October 20, 2020

    Loved this one, easy to make with good combination of flavours. Definitely worth putting fried egg on top. Next time I’ll precook the potatoes a bit longer in the microwave to save time on the stovetop.

  • SpatulaCity on January 07, 2024

    Easy and tasty! Topped with fried eggs as suggested for brunch and it was great. My husband liked the mix of flavors, but personally I didn’t care for the sweetness. I would make it again but try it without the brown sugar. Or maybe increase some bitter/sour to balance the sweetness?

  • Buttercups on February 26, 2026

    Loved the flavors in this dish for something new and definitely filling. Made the fried egg for the top and added some chili garlic sauce to counter the bit of sweetness. Will make again.

  • matt_gn5je0 on May 02, 2026

    Turned out really well. A bit sweet at first, but we enjoyed it.

  • Logan92995 on November 17, 2023

    This was a delicious and easy to put together hash dish. The flavors all come together really well and I think it has just the right amount of sweetness from the vinegar and ginger. Only complaint is that it took a bit longer than the proposed 30 minutes to cook -- it was closer to an hour after I had done all the prep. Added an egg and sriracha for a little added kick.

  • teandoranges on October 14, 2025

    This was just, just okay. It looked like dog food. The taste was a bit bland, probably should have added the egg. But maybe I just don't like hash? I want potatoes to be crispy, didn't love the potatoe preperation in this dish.

• Peruvian quinoa and corn chowder (Chupe de quinoa)

  • fractal on December 30, 2019

    Tasty and quite spicy. Cooks up quickly Can order the aji Amarillo paste from amazon.

  • Maefleur on September 19, 2019

    I made this using purple and white potatoes and basil instead of mint as that’s what I had. While it probably was less sweet than the original, it was still a delicious soup.

  • breakthroughc on January 10, 2021

    This is a delicious weeknight vegetarian stew. It is quite spicy, right at my spicy tolerance level. A jar of Amarillo paste will make 3 recipes.

  • mrsmadam on May 02, 2024

    I made this as written, except for the sweet potatoes and it is outstanding. Not being a sweet potato fan I used Yukon Baby Golds. They worked beautifully. Along with the Rancho Gordo recipe that ShannonS mentioned, Cooks Illustrated has a Peruvian Ceviche recipe using aji amarillo paste in their July & August 2018 issue that is also excellent. Don’t skip the corn nuts.

  • stockholm28 on December 12, 2021

    This was very good and it makes a satisfying one pot meal that could easily be made vegetarian if you swapped out the chicken broth for vegetable. This says it serves four, but I had roughly 8 cups of soup in the end so these are hearty servings. I found the heat from the aji amarillo paste pretty tame. I don’t know if the particular brand I bought was mild. Aji amarillo paste was a new ingredent for me (I’ve only had it in the dipping sauce that comes with Peruvian rotisserie chicken). This will be a repeat for me.

  • ShannonS on April 30, 2024

    I thought this was delicious and oh so simple. Steve Sando just mentioned Inca’s Food aji amarillo paste recently in a Rancho Gordo email so I decided to buy a jar and give this a try and I am not sorry I did.

  • dee_m27jyv on February 04, 2026

    Love this soup. Add some crab and it's a very fancy ??

  • Acarroll on January 02, 2022

    Not sure what I did wrong but the texture was thick and gummy. I used a purple sweet potato. The spice level was good, but we agreed it was missing something - maybe some type of umami flavor, or sour cream to serve? I also stirred in a chopped tomato near the end of cooking.

  • jenburkholder on April 08, 2022

    Decent enough for a weeknight. Used vegetarian chicken-free bouillon and made our own ají amarillo paste. Creamy, warm, and lightly spicy, but probably not special enough to repeat.

  • averythingcooks on April 11, 2021

    I added chopped ham to the browning onions & then proceeded as directed other than using frozen butternut squash cubes in place of the sweet potatoes and fresh thyme & basil for the herbs. I added some lime juice and had a quick taste before adding the cream - it was very good BUT to up the veg, I added chopped plum tomatoes & wilted in some spinach. The quinoa certainly drank up the broth and I had to add more before the final swirl of cream. We had a very nice soup for last night's dinner.

• Miso-marinated skirt steak

  • billcranecos on July 30, 2020

    It seems odd to "pat dry" the thick marinade, but in evaluating the end product it seems the right thing to do. I'm curious to try this with flank steak next time.

  • averythingcooks on May 12, 2024

    I made 1/3 of the marinade for a .67 lb Bavette (same as flank steak? It always seems the ones I can buy are significantly smaller & taste better than flank) but next time I would up that to 1/2...for more reserved to finish our bowls. With stir fried veg, thin noodles, scallions & cashews, the thinly sliced, super flavourful steak was the star of the dish. I normally keep only white miso on hand but this was a great use for some recently acquired red miso & a repeat idea for sure.

  • JDeMarois on December 31, 2025

    Good, especially for how quick and easy it was. Needed a bit longer in the skillet as we prefer closer to medium and at the posted time it was cold rare.

• Soba with edamame and watercress

  • Mtetpon on November 15, 2020

    I added a fried egg to the dish for some hungry boys. This was delish and took less than the 25 minutes the recipe said.

  • Skamper on November 17, 2020

    This was tasty and superfast. The most time consuming part was separating the watercress leaves and stems, and I think it'd be just as good with baby spinach. Made a half batch and used a scant T of chili garlic sauce; next time I'd use a little less. Thought about topping with a fried egg but don't think the flavor is quite right. Would be a good lunch.

  • et12 on November 28, 2023

    I couldn’t find a low sodium soy sauce and so used a light soy sauce instead. The result was slightly salty but still good. Flavours were mild and comforting but what is most enjoyable is how quickly it came together.

• Cacio e pepe

  • hbakke on September 03, 2019

    Tasty and easy to make. I used Trader Joe's pre-grated Pecorino Romano and it worked out well.

  • et12 on November 22, 2020

    The first time I tried this, the cheese clumped together and wouldn’t form a sauce. Tried again with more finely grated cheese and it worked fine. The flavour was Ok but not the best, or in this case, the quickest pasta I ever made.

  • jennicakes on April 01, 2026

    Cheese clumped as I was tossing with the pasta. The only way to get sauce to emulsify was to put it back on the heat. Next time I will cook pasta first then make the sauce, since sauce really does come together in about 5 minutes. It’s very tasty.

  • rachel_a40gn2 on February 04, 2026

    If ever there was a trust the process recipe, this is it. It was absolutely delicious, and it did work out well. However, the making of the sauce had at least three different times that I thought I needed to start over. It also took much longer than 20 minutes. Now that I've done it once, I'm sure the next time will be faster. It was tasty. Fresh ground black pepper is an absolute must.

• Onion frittata with sherry vinegar sauce

  • meggan on February 17, 2021

    I really liked the vinegar sauce but is a frittata supposed to be so thin? I think next time I would do it in a smaller pan so it was taller.

  • ksg518 on February 01, 2021

    This was reasonably good. The advantage of this recipe (and why I can see making it again) is that, except for the chives, it consists of ingredients I almost always have. So it's essentially a pantry type dinner. I didn't have chives but did substitute some scallions for part of the onions and sprinkled the rest on top. That worked well.

  • Lepa on April 01, 2021

    This was good. My whole family liked it. Please note that the vinegar is divided. I didn't and added it all to the eggs in the beginning but that didn't ruin the dish. Also, I ran out of sherry vinegar and used red wine vinegar and that was fine.

• Spaghetti with pancetta (Pasta alla Gricia)

  • thetinkhams on October 22, 2019

    The recipe worked well as written, though it took me a little longer to make than stated. I probably could have addressed that by starting the pasta right when the water was boiling instead of when I had finished everything else. We found that the recipe wasn’t really for us though - neither one of us is a huge fan of sheep milk cheese so the pecorino romano itself was our issue. We might try it with Parmigiano Reggiano but H makes a pasta, asparagus & bacon dish that’s similar enough we’ll probably default to that. The black pepper in this was nice - not too heavy even when served the dish with more on top as directed.

  • Lisentric on July 18, 2024

    This recipe was delicious and simple! I had to use pre-shredded cheese as I did not have a block on hand and it was still very good. Not sure how it would improve with the fresh shred.

  • crystal_gv0ewa on February 16, 2026

    Cheese sauce did not turn out well. Tasted good but was very clumpy.

• Lemon grass-coconut tofu

  • coryelizabeth on April 18, 2019

    This is my favorite recipe from the book (so far), and there's a lot of competition for that slot. I didn't adjust a single thing, and the completed dish was perfection.

  • EmilyR on June 09, 2022

    This has a distinct Indian flair. It's flavorful, simple, and tastes like it requires more effort than it does. Also, great for those who aren't fond of curry. (I used powdered lemon grass from the Asian grocery).

  • rachael_lw60td on February 18, 2026

    Fantastic!!! Used lemongrass paste and subbed in peppers for the second block of tofu

  • cleo_vimqze on February 20, 2026

    Excellent— don’t make the mistake I always seem to do of not slicing the lemongrass thinly

  • eathealthy on April 24, 2023

    Loved this! Used 3 1/2 T of lemongrass paste and 2.6 ounces of cilantro and 2 tsp of garlic chilli sauce as my husband likes things mild

  • Skamper on October 10, 2019

    Very tasty and came together quickly. A half batch was more than enough for 2 people.

  • et12 on March 29, 2021

    Tasty and would do again but with less salt in the tofu rub. Definitely use super or extra firm tofu, anything less doesn’t hold up its shape.

  • K.radcliffe on November 07, 2020

    This made A LOT of food, would make a half batch in future. Make sure you use a good blender for the paste because the lemon grass wasn't totally incorporated in mine and there were some bigger bits in the finished sauce.

  • Shewi128 on June 14, 2022

    Just like other reviewers have said, this is a simple and easy-to-prepare dish. The recipe said it'd take 25 minutes, but it was more like 30-35. It was very flavorful, but the fish sauce was still a little strong for me. However, the whole family liked it. I did use a tube of lemongrass instead of fresh lemongrass.

• Spicy garlic soba with greens

  • julesamomof2 on December 07, 2018

    Super easy and delicious--I used regular soy sauce, despite the heed to use low sodium, and it was on the salty side.

  • Skamper on October 01, 2019

    We both liked. Served with sunny side up egg. I used a heaping tablespoon of gochujang to keep it less spicy - M liked but I could have used a bit more spice. I've never had leeks or onions brown in 2-3 minutes, and after about 5 minutes these were no different, so I skipped the step of saving some for garnish. I'm probably not the most expedient cook, but this took me way longer than 20 minutes. There was quite a bit of chopping and grating and cleaning and stemming 2 lbs of kale.

  • Blondelectual on January 20, 2025

    It's good, I think I need to tweak the flavors a little to my palate (maybe 1/4 cup of light soy), otherwise delicious.

• Shaved zucchini salad with Parmesan and herbs

  • joeljkp on April 19, 2022

    Really nice fresh salad, esp. for summer when herbs are readily available. Used chopped toasted almonds in place of hazelnuts.

  • peaceoutdesign on June 11, 2022

    I really liked this and as the recipe states dress only as about to dine.

  • halfchefc on May 16, 2025

    Made this alongside the Moroccan skewers and couscous. We loved this!! Will cut back on the vinaigrette next time as it was too much for the small zuccs we get here but I see myself making this often.

  • Beck001 on November 21, 2025

    Family loved the salad. Agree with other posters - you get less zucchini ribbons then expected but still works. Very tasty.

  • mamacrumbcake on May 25, 2024

    This was very tasty and easy to make, but, really should be made at the very last minute. The zucchini releases water and becomes soft, consequently losing volume. That being said, everyone liked this salad. Scaled up 1.5x for 5 people, yielded a modest serving per person due to shrinkage. (Same recipe in Milk Street 365)

  • Skamper on August 08, 2022

    This was delicious but there was way too much vinaigrette. The zucchini was drowned. Next time I'd make a half batch of the vinaigrette. I used pine nuts.

  • et12 on November 22, 2020

    This was a fresh and tasty salad that accompanied a pasta nicely

• Asparagus with sauce gribiche and fried capers

  • Aggie92 on April 22, 2019

    This was a last minute addition to our Easter Sunday dinner. As a result, I did not have any fresh tarragon, so I substituted 2 tsp. of crumbled dried tarragon. This dish was spectacular and had so much flavor. The fried capers were a nice addition, but splattered oil all over the stove and everything around it, and made a mess (despite the fact that I dried them well with paper towels). All in all, a great dish for company.

  • Skamper on May 13, 2020

    This was delicious. First time making this classic French sauce and now I want to eat it on everything. Didn't have horseradish so left it out. Made a half batch and had a bit of sauce left over.

• Stir-fried broccoli with Sichuan peppercorns

  • joeljkp on December 18, 2022

    Great dish, and probably quite fast once you do it a couple times. We paired it with some sauteed tofu and served over rice for an easy dinner. Well-liked, though both of us thought some peanuts would have been a great addition, and maybe increase the sauce by 50% to account for the extras.

  • clkandel on July 20, 2021

    Great crispiness to the broccoli with this cooking method. Tasty dish that's fast to prepare.

  • coryelizabeth on April 18, 2019

    A solid, delicious vegetable side that is not a ton of work.

  • et12 on December 01, 2020

    Very tasty and quick to make. I didn’t have access to Sichuan peppercorns but black peppercorns worked just as well.

  • hbakke on April 25, 2020

    Tasty broccoli dish. I made this exactly as written and it had a light tingle from the Sichuan peppercorns. I served this with rice as a veggie dinner.

• Chickpea and cucumber salad (Chana chaat)

  • coryelizabeth on April 18, 2019

    Gosh, this was good. I think the flavors improve a lot after sitting, so this makes for great leftovers -- just add the wonton strips individually to servings rather than mixing in to the whole dish.

  • VineTomato on December 22, 2018

    Great side dish. I served this with the curry leaf popcorn chicken (I made a shrimp version) from Nik Sharma's Season. We skipped the fried wonton strips, given what we were serving it with. I've never seen fried wonton strips in the UK, and would suggest that gathia would be an amazing substitute. You can't forgo the black salt which turns the dish into something extra special with it's sulphur-led flavour (which does not sound appealing - but it works!).

• Tomato-herb salad with sumac

  • southerncooker on April 08, 2019

    This was just ok for me. I did leave out the mint since we're not fans.

  • hbakke on August 15, 2020

    This was alright. I substituted white onions for red, but I doubt that made too big a difference in the salad. The recipe makes more than enough dressing.

  • Saltbun on February 01, 2024

    I'm not a big fan of raw red onion, and letting them sit in lemon juice for the recommended 20 minutes didn't quite get them where I wanted them (just a matter of personal taste). I tossed the onions in the lemon juice in the microwave for increments of 30 seconds until they were softened/sweetened to where I wanted them. I was also too lazy to cook the garlic as the recipe directed, so I microwaved it and then proceeded to add the rest of the ingredients. I have no doubt the salad is delicious when made by the book, but I'm really happy it stood up to my lazy substitutions too (haha)

• Cilantro rice

  • ksg518 on September 12, 2020

    A quick easy way to dress up rice. I think the mini-chop is the way to go here even if you add the cilantro in batches. I started with my blender but once it chopped up the herbs everything fell below the blades and I couldn't get it to turn into the paste you need.

  • foodgloriousfood on April 01, 2022

    I halved the oil so it wasn't gluey and I was pleased that I did.

• Scotch bonnet slaw (Haitian pikliz)

  • clkandel on July 07, 2019

    This was great. I didn't have scotch bonnets, so used lemon peppers. Served it as a topping for shrimp tacos. Also great served with Slow-cooker barbecue-beef sandwiches from Cooking Light Annual Recipes 1999.

  • southerncooker on April 06, 2019

    This was delicious but oh so spicy.

  • et12 on December 21, 2020

    Nice and fresh tasting slaw, but the recipe doesn’t belong in this book. Says it only takes 15 minutes to make but at the end of the text you find out it needs to sit in its sauce for at least two hours.

  • EatinSnax on March 18, 2026

    I thought this was fantastic! Spicy, crunchy pickled vegetables with a pretty versatile flavor profile. There are so many dishes I could throw this on. I don’t have a high tolerance for heat, so I only used half the scotch bonnets called for. It was still pretty spicy day 1, but mellowed significantly by day 2.

• Thai stir-fried spinach

  • southerncooker on March 29, 2019

    I made a half recipe of this and ate it all. It was delicious.

• Gochujang-glazed potatoes (Gamja jorim)

  • southerncooker on March 29, 2019

    Love Korean food and gochujang. This was so good. Will make again.

  • Skamper on January 19, 2021

    Easy and tasty. I made a half batch, which was more than enough for two. I used half Yukon gold and half sweet potato and we liked the sweet potato more, though both were good. I used regular (large) potatoes cut in 1" chunks and this worked fine.

  • et12 on March 16, 2021

    These were not what I expected in terms of taste or texture, but they were nonetheless very good. The potatoes are soft and pillowy with a nice sweet spicy flavour. Delicious.

  • tralliott on May 09, 2021

    These came out great -- the sauce is super flavorful. Next time I would increase the amount of sauce slightly (maybe 1/4 extra) and add a big pinch of salt to the potatoes during the first stage of cooking if you're using a lower-sodium soy sauce.

  • eazyurk on February 17, 2026

    Good recipe. The taste of the potatoes was unique

• Yogurt flatbreads with flavored butters

  • coryelizabeth on April 18, 2019

    These were fine, but there are better flatbread recipes out there.

  • Shewi128 on June 21, 2021

    I did not enjoy these flatbreads. They were easy to make and to roll out, but the flavor was lacking, even with the flavored butters.

  • stef on March 03, 2024

    These were not as tender as I hoped they would be. As others have said there are better recipes.

  • mrsmadam on June 01, 2024

    Agree with all the previous reviews.

• Ginger beef and rice noodle salad

  • mrsmadam on July 29, 2022

    I loved this. I’m not sure I’m qualified to comment on the sauce as my intention was to make half (just my husband and I) but somewhere along the way realized I hadn’t reduced some of the already mixed in ingredients. The best argument I know for mis en place. I finished it by taste and I think it was pretty authentic to the recipe. I used flank steak in a Green Pan. Cooked on 6.5 on one side for 3 minutes, then on 7.5 for the last 3 minutes on my induction range and it was perfect. I was careful to let it rest and slice very thinly as instructed. This is my kind of meal. Not his so much but he did have high praise for the meat.

  • julesamomof2 on March 12, 2021

    There is way too much sugar in this recipe to make this weeknight friendly for us. I would cut back next time but this one won't be repeated. The dish was mostly rice noodles with an overly sweet sauce.

  • SpatulaCity on April 02, 2024

    Thought this was tasty! Used glass noodles and substituted pork loin for the steak. Added some extra lime juice but overall loved the perfect funkiness of this dish

  • angrygreycat on February 05, 2022

    Substituted mint chutney for the fresh mint which is often hard to come by here. increased the amount of beef. Family really enjoyed this .

• Korean chicken salad (Dak naengchae)

  • coryelizabeth on April 18, 2019

    This tasted good when I first made it, but the leftovers became rather....bad. Somehow, the acidic hit of mustard disappeared after the salad sat in the fridge, and it just felt like chewing lots and lots of chicken.

  • Maefleur on August 09, 2023

    Love all the colors and textures in this salad. Delicious but Best the day it's made.

  • southerncooker on February 26, 2021

    I made a forth recipe of this for just me. It was delicious.

• Kale-miso salad with roasted sweet potatoes

  • clkandel on December 24, 2020

    Loved how this turned out. Potatoes were crispy outside, creamy inside. Miso dressing is delicious. I could make this my whole meal.

  • foodgloriousfood on September 16, 2021

    Enjoyed this but next time I think I will use roasted butternut squash cubes instead of the sweet potato which came out a bit dry for me. I also added some creamy mild blue cheese crumbles at the end which we really loved, it amped up the umami.

  • et12 on November 26, 2023

    As individual components, the salad and potatoes are just ok, but together they work really well. This made for a nice light dinner the day after a big thanksgiving meal.

• Fattoush

  • clkandel on September 21, 2020

    Love the blend of flavors. The grapes are a delicious addition. Everything can be prepared ahead of time and assembled at the last minute. I thought there was more dressing than needed, but the leftover certainly won't go to waste!

  • lou_weez on September 20, 2021

    Delicious! Loved the addition of red grapes. Will make this again.

  • rspoonbill on August 10, 2020

    I will make this over and over again. The pita chips were amazing, and will be good with any dip.

• Chicken salad with apple, celery root and fennel

  • ksg518 on January 04, 2021

    This is a fine chicken salad although not something to rave about. I didn't have the fennel but plenty of celery root so I doubled that. Grapes would make a nice addition.

• Potato salad and smoked trout with horseradish and chives

  • Rinshin on July 26, 2019

    After reading Jane’s note and trying to come up with sides for fried chicken, this was selected and so glad I did. Very simple and unusual flavor profile for potato salad. The horseradish and smoked fish (I used homemade hot smoked salmon) are perfect here along with quick radish pickle. The horseradish dressing is front forward taste but it does not overpower the overall salad. Used yogurt in place of sour cream and Yukon potatoes for red. This will be great with beef rib roast too.

  • meginyeg on September 09, 2021

    This was delicious. The flavour combinations were excellent. We will definitely make again.

  • Lepa on April 21, 2020

    This salad is such a treat! It has a Scandinavian or Eastern European flavor profile and my whole family liked it (including kids who usually aren't into potato salad). The pickled radishes were especially nice here. I had the leftovers for lunch today and it was even better!

  • kari500 on December 14, 2020

    Delicious. No fresh dill, so I had to use dried. I’m sure it will be even better with the fresh. No chives, so I used an equal amount of scallion. Loved the radish, think you could also do red onion if no radish. I served this as the main course over romaine that was very lightly dressed with lemon and olive oil. Look forward to making it again.

  • Jane on July 24, 2019

    One of my criteria for a successful dish is if friends ask for the recipe. This one scored 4/4. It was very easy to prep and tasted great. Definitely a repeat.

  • foodgloriousfood on April 01, 2022

    I was making trout, so omitted the trout from the salad but added boiled egg quarters. Really enjoyed the egg in it and would add that again.

  • kristinanddoug_2axrp9 on April 25, 2026

    Thanks to all the previous reviewers! This was one of the better potato salad recipes I’ve had. Added 3x dill… and more radishes. Definitely will make again.

• Miso-ginger chicken salad

  • SpatulaCity on November 16, 2023

    Enjoyable! I added an extra ts of honey (it was a tad sour for our taste) and served over chopped red cabbage and arugula. Wonderful crunch and flavors

  • Orleams on March 29, 2026

    Very good, except next time I would make a half recipe of the dressing. Also despite what the recipe suggests the breast alone of a 3 lb. chicken provides over 3 cups of shredded chicken

  • halfchefc on June 26, 2025

    Excited to eat it cold tomorrow! I forgot to add the oil to the dressing so I ended up adding a touch of mayo just to give it that creaminess I love from a chicken salad. I added dill as well (big dill fan) & it was tasty. I think it'll be even better tmw.

• Bread salad with kale, beets and blue cheese

  • kari500 on September 25, 2021

    First things first: I used butter lettuce, not kale. I also upped everything, as I wanted a main course salad with no sides. 8 slices turkey bacon, more like 6 oz. blue cheese, extra dressing, more of the lettuce than what is asked for of kale. Bottom line is that we loved this.

• White pizza with arugula

  • SpatulaCity on November 14, 2023

    Tasty - we used dough from Trader Joe’s. I thought the sauce could use a little more oomph, but as is it was still a fun and easy dinner. Would repeat but maybe add a touch of something acidic or sour to the sauce. Creme fraiche? I bet a few pieces of prosciutto would also be excellent on top

  • sarahawker on June 28, 2022

    I LOVED this. Never would have thought of using a heavy cream to make a sauce. The overspill did smoke up the kitchen pretty well. I used the Robertas Pizza dough from the NYT and it was delicious. Two 10-12" pizzas served four. Do not plan on leftovers, this would likely not reheat or save well at all.

  • et12 on November 21, 2022

    We liked this and despite my using a thinner cream then what was called for, I still managed to get a nice sauce out of it. I used spinach I had on hand and it tasted lovely, but I can appreciate how arugula would have been better.

• Fig and blue cheese pizza with prosciutto

  • lizbot2000 on December 09, 2018

    TBH I made this with crappy pre-made dough I got at Target and baked it on a cookie sheet. So don't let all the special equipment the book suggests scare you off making this. It's delicious no matter what.

  • SugarTreeBaking on June 15, 2019

    Fresh figs are out of season here in the Midwest, so I replaced the figs with thinly sliced ripe Bosc pear. Very good. Scallions could be omitted.

  • et12 on November 29, 2023

    I was a bit dubious at first but wow, this is an excellent pizza. I didn’t have any prosciutto but it isn’t necessary. Figs, blue cheese and balsamic is all that’s needed.

• Ricotta salata-stuffed flatbread with shallots (Ciccio)

  • coryelizabeth on April 18, 2019

    I'd give it a B. Maybe B+? The flavor combination was nice, but the bread-to-filling ratio was off. A sprinkle of crunchy finishing salt on top is a must.

  • Shewi128 on January 06, 2022

    Decrease shallots if you have non-onion lovers in your house.

• Fish tacos with lime-pickled jalapeños

  • southerncooker on August 04, 2019

    Made these for daughter and I when made guys beef tacos. We loved them.

  • Rinshin on August 08, 2019

    Quick and satisfying fish tacos. Used cod and air fryer for frying fish and that worked really well. I love garlic and even eat one black garlic daily, but for some reason this mayo/sour cream sauce was waaaay too heavy handed with garlic taste. Garlic taste lingered on and on. Six garlic cloves for half cup sauce is too many with creamy sauce like this. I plan to reduce garlic to 2-3 cloves next time. Corn tortillas were char grilled to bring out the freshness and taste.

  • Soulkitchenjen on May 29, 2025

    I used tilapia and flour tortillas instead of corn. It was delicious quick and easy.

  • ehuebener on February 27, 2022

    Ingredients list does not include the garnishes (cabbage and radishes).

  • Dannausc on August 14, 2019

    Pretty decent

• Chickpea flour flatbread (Socca)

  • clkandel on February 20, 2021

    Love this socca version. They come out so thin and crispy around the edges.

  • et12 on April 30, 2024

    First time I made socca and I really like it. Recipe worked well although I didn’t get the hang of flipping the first pancake, but got there by the second. Served with a fresh tomato and cucumber salad.

  • agendafan on April 06, 2021

    This recipe didn't work for me at all. I made it to the letter - weighed the chickpea flour and tested the temperature of the water. It produced porridge rather than batter. Swirling it around the pan was impossible. I added extra water and it was somewhat better but, in the end, we didn't like it that much. Disappointing, as I love chickpeas.

• Olive and roasted red pepper relish

  • clkandel on February 20, 2021

    Excellent topping for socca. I would use more roasted red pepper, maybe equal amount as the olives.

  • Acarroll on February 22, 2023

    This was good but not great. I agree with the other comment that the ratio of peppers needed to be higher. Even then, it seemed like it was missing something that I couldn't quite pinpoint.

• Cuban-spiced burgers

  • FJT on October 13, 2020

    These were OK, but didn't particularly excite any of us.

  • Zosia on October 12, 2019

    We enjoyed these. The flavour of the burger was good on its own and the spiced mayo spread was a delicious complement. I made 6 burgers and 1/4 of the spread, which was enough for the burgers with no leftovers.

  • southerncooker on April 11, 2019

    Different, but good. Son said it reminded him of a taco. We loved the spicy sauce.

  • et12 on May 06, 2023

    I was a bit unsure about how successful these would be given the few spices and lack of a binding agent in the meat but they were actually pretty good.

  • Schooffiecooks on March 30, 2026

    Added some crispy fried onions on top. Great combination!

• Parmesan and herb turkey burgers

  • coryelizabeth on April 18, 2019

    Definitely not a diet food with all that mayonnaise, but definitely very delicious. I made it with Kewpie mayo, which, you know.

  • lou_weez on October 23, 2020

    These were delicious!! A bit fiddly for a mid-week meal after a long day at work, unless, of course, you have prepped everything beforehand. Will be making these again.

  • thefritschkitchen on May 20, 2026

    These were great. I doubled the recipe and cooked them on the blackstone. I did not add all the water - does it even need it? Skipped the mayo and served with a tomatillo gauc that I had. Don’t skip the lettuce , the crunch it provides is perfect. Will definitely make again - also I feel like the mixture would make great meatballs.

  • ksg518 on March 02, 2025

    These are more work than my standard process of throwing some mayo and whatever spices I have on hand into some turkey but the extra work pays off in great flavor. I didn't make the sauce because I had something similar already made.

  • jenmacgregor18 on July 15, 2024

    Definitely not dry. These were very tender. Burgers had great flavor. I didn’t make the sauce, just served with horseradish Mayo.

  • et12 on April 10, 2021

    These were very good. Made ours on the bbq and it only took slightly longer then in the pan as instructed. On their own the burgers are just ok but with the sauce, they are excellent! Highly recommend adding some lettuce within the burger.

  • SpatulaCity on February 25, 2024

    We loved these burgers! The grocery store only had 93% fat free ground turkey, but the mayo seemed to make up for it. I really appreciated the sauce too. Maybe it had a touch too much lime juice? But very good. We enjoyed the leftover patties crumbled in a sweet potato hash for brunch - lots of great uses!

  • Shewi128 on May 30, 2023

    Wow, this was unique and the texture was fantastic. My tiny daughter almost ate her whole burger--that never happens. It was very tender on the inside and would have been crispier on the outside if we cooked it in a pan. We cooked them on a grill, but they did hold together nicely. The herb additions make the flavor unique. I will definitely save this recipe and technique in the future.

  • sdeathe on November 30, 2022

    Very good, worth a repeat, but a lot of chopping prep. Fat content can be reduced by substituting 3% plain yoghurt for the mayonnaise. Tangier, so reduce or leave out the lime juice.

• Vietnamese skirt steak sandwiches

  • peaceoutdesign on May 07, 2021

    This was fast and tasty. Don't forget jalapenos even though they aren't in the ingredients. There is no such thing as hollowing out the bread too much.

  • et12 on April 24, 2021

    Easy and tasty sandwich to make, great flavours.

  • averythingcooks on September 27, 2024

    I raided some canning jars for the pickles...red onions, ginger/star anise matchstick carrots & jalapenos. Combined with the sriracha mayo, thinly sliced cucumber & a lovely little bavette steak, you get some great dinner sandwiches.

  • anyah_h60oih on February 05, 2026

    Delicious! Marinate the steak for ~1 hr in a mix of fish sauce, soy sauce, rice vinegar, sesame oil, garlic, and pepper then proceed as normal

• Uruguayan-style steak and cheese sandwich

  • southerncooker on April 11, 2019

    I couldn't find beef tenderloin so I used sirloin steak. Instead of shredding the mozzarella I sliced it. Tasted really good. The olive mixture was delicious on the sandwich.

• Rigatoni carbonara with ricotta

  • Lepa on May 15, 2019

    This recipe, as written, was a mess. The pasta is cooked in a small amount of water and you are not supposed to drain it at the end. There was too much water and the egg/cheese mixture was more like soup than carbonara. I should have trusted my instincts and eyes instead of the recipe - and drained most of the water. That said, it tasted pretty good and I will probably try this recipe again.

  • tralliott on March 07, 2024

    I really like the flavors, and the peas roll into the pasta in a fun way. BUT I did not cook it as a one-pot dish -- I like having more control over the doneness of the pasta and the thickness of the sauce. Doing it separately and saving some starchy water to add at the end works fine.

  • Logan92995 on March 23, 2024

    Super delicious. Very creamy and no one thing overwhelmed the flavor the dish. My only complaint was that the dish was a little too watery -- there's never any instruction to drain the noodles, though I feel now that I should have done so.

  • fred_twbdh5 on April 14, 2026

    A quick easy weeknight meal. Don’t use crappy ricotta - private label will not due for this recipe.

  • et12 on February 18, 2021

    I had the same issue as the previous reviewer, there was far too much water in this dish. I ended up reducing the liquid further and then cooking away the cheese sauce over a low heat. It tasted good In the end but added some extra time to what should have been a quick recipe. Recipe also needs a lot more peas. Most of them just end up getting trapped in the rigatoni.

  • Shewi128 on September 25, 2023

    This was an easy weeknight recipe that turned out decently. One thing that was annoying was the use of only 12 oz pasta. I adjusted the recipe slightly for 16 oz. I like that it was only one pan. I'd make this again.

• Cilantro-dill bean and noodle soup

  • Lepa on April 05, 2019

    This is easy to make, delicious and very healthy. My whole family loved it and the kids asked for seconds. The yogurt and lemon garnish is essential. We ate this with warm naan and it was a wonderful, satisfying meal.

  • Honeymorgn on February 07, 2024

    Very flavorful soup. I didn't have cilantro, but made without, and it was delicious. Definitely will make again.

  • clkandel on September 17, 2023

    So simple to make and lots of flavor. Adjust the amount of herbs to taste, since they both have very strong flavors.

• Miso-marinated pork soup

  • twoyolks on February 10, 2020

    This was fast and pretty tasty. I think the soup would be better with Dashi instead of chicken broth as it just seemed to be missing something and not quite Japanese.

  • Skamper on December 12, 2019

    This was very tasty. I used leftover cooked pork tenderloin, but otherwise made the recipe exactly as stated. (I did not add the extra miso or soy sauce that would have been in the marinade.) Only used about 2/3 of the jalapeno; personal preference.

• Ginger-turmeric potatoes and green beans (Aloo faliyan)

  • Lepa on April 09, 2019

    This is easy to throw together and has a nice, fresh taste. It doesn't seem particularly authentic but we enjoyed it with naan and dal.

  • breanne884 on July 25, 2020

    Really enjoyed this - made this and a Trader Joe's Chana Masala. Made tasty wraps by putting both in leftover tortillas and naan for an easy dinner that happened to be vegan. Some shishito peppers came with my green beans in the CSA box this week, so may add some of those to the when I make it again this week.

  • ChefLeen on August 26, 2022

    I made it with butter chicken and rice. The cumin didn’t really come through for me so I’d go heavier next time. Instead of the red pepper flakes I’d go with any Indian crushed red pepper. Not enjoyed enough in our house to make again.

• Creamy fennel and bean soup

  • Lepa on June 01, 2019

    This was not good at all. It sounded great but the flavors didn't work well together at all. I used pancetta instead of bacon but otherwise followed the recipe. I can't imagine that simple substitution is responsible for the off flavor but want to disclose it for the sake of transparency. We ate a bit and threw the rest away. Even my husband, who hates to waste food, couldn't face eating it for leftovers. So disappointing.

  • Bwolfe2 on December 12, 2020

    Usually when I make a pot of soup there are 1-2 12oz jars remaining to pop in the freezer for later... once I tire of it. I never tired of this. I could have licked the pot! I made as described except I used Rancho Gordo dried beans that I rehydrated.

  • clkandel on September 14, 2020

    This soup is delicious. I used dried beans and made it in the Instant Pot. Sauteed veg, added 1 pound of great northern beans and 6 cups of broth. Cooked on high 40 minutes, natural release. Scooped out some of the solids and pureed the rest. Added the solids back in.

  • julesamomof2 on March 31, 2019

    This was good, but required some adjustments. After making this I realize I need measurements in my recipes. 2 medium onions, 1 fennel bulb… just not specific enough for me. I've tried this before and ended up with soups that had too much of a bite to onion, so this time I held back and ended up with a very thin soup. Fixable, but annoying.

  • rhb on September 03, 2023

    Mild in flavor but really delicious. I used Rancho Gordo Mayocoba beans (one pound plus the cooking liquid). Even when we ran out of the bacon bits for leftovers, it was still delicious. The lemon juice is not optional for us. We added butter-garlic toasted croutons to make it even better. We forgot the chives. I see that someone used pancetta instead of bacon...for me, that substitution would change the flavor too much. I like pancetta but I am pretty sure that I would not like it in this soup. I will make this again and will try 4 cups of broth if I use the bean cooking liquid if we want a thicker soup.

  • cleo_vimqze on March 18, 2026

    Delicious and easy

  • jenburkholder on August 28, 2022

    I made this using 3 cans cannellini, one of which I held back to add as whole beans. Used a little less chicken stock as I like thick soup. Used a little less bacon. No chives available so garnished with chopped scallions. Quite tasty, great leftover. Definitely needs the little squeeze of lemon at the end.

  • Nkrieda78 on February 10, 2020

    I used Rancho Gordo Marcella beans in lieu of canned, didn’t have rosemary, so I subbed an Herbs de Provence blend from Penzy’s and used a smoked cherrywood bacon and was very happy with the recipe. I did want more texture so I added croutons and am happy with that choice.

• Paprika-caraway kielbasa soup

  • ksg518 on February 25, 2021

    Very good soup. I don't think I've ever had sauerkraut in a soup but I enjoyed this. If I made one change it might be to brown the sausage, remove it from the pan and then brown the onion. I don't think I would add the potato until I added the liquid. The recipe calls for starting with the sausage, onion and potato together. So instead of browning, the onion really just steamed. Adding the potatoes that early made them a little mushier than I would have liked by the end.

  • Nkrieda78 on October 31, 2020

    I added large homemade croutons and it felt like a great addition!

  • et12 on August 15, 2021

    This was a very good, well balanced soup. I agree with previous person’s note to brown the sausage first as it adds a depth of flavour. I served it with some German dark rye bread. Made for a good meal.

  • aceedubs on May 01, 2025

    I browned the sausage and then added the onion to sauté. Didn't add the potatoes until I added the broth. Also made it two days before I served it. It was a hearty but also not so heavy soup. Will make again.

  • eathealthy on January 07, 2024

    Love this soup. I didn’t peel potatoes. I think it needs more potatoes

• Cape Malay chicken curry

  • kari500 on December 15, 2021

    I loved this. Followed the recipe exactly. Next time I'll likely add more heat, and maybe some greens or frozen peas, I was worried that the tomatoes would be too big or weird, but they were wonderful. My chunks of ginger could have been bigger - I lost two of them (oops). Next time I'll be more careful, or just grate in the ginger instead - not sure why it would need to be removed if done that way.

  • tralliott on March 07, 2024

    It's ok -- not really fast enough for a "quick curry" or as flavorful as other curries that require a similar level of effort.

  • averythingcooks on November 25, 2019

    I tried my best to follow the instructions verbatim on this 1st attempt at this recipe.......but I buzzed the whole seed rub in the spice grinder before rubbing on the thighs. I did follow the instructions re: big chunks of ginger and the whole cinnamon stick (removed later in the cook) but I did finely mince the red chili with the garlic (and it was still not hot enough for us). I really liked the addition of the grape tomatoes but later add-ins re colour , heat and fridge clean out included peas , chopped roasted red peppers, mango hot sauce and the remains of a can of coconut milk. It was a delicious cold Saturday one pot with warm naan for dipping.

  • bwhip on September 22, 2019

    Very good dish. Nicely spicy. He didn't say to remove the seeds from the peppers, so I didn't, even though the peppers ultimately get removed along with the other aromatics. It was a little odd to have potatoes in the dish - and then to serve it over rice, but it sure tasted great.

• Posole rojo with chicken

  • kari500 on December 06, 2022

    This was fine but not exciting. There are better posoles.

  • southerncooker on November 03, 2019

    Very good but quiet spacy. Probably my fault since I thought l had ancho chili powder and didn't. I used a combination of chili powder and chipotle chili powder.

  • clkandel on December 03, 2021

    The ancho chiles bring a great depth of flavor. I used some left over chicken pulled from a rotisserie chicken - both white and dark meat - and it worked great.

  • SugarTreeBaking on January 24, 2021

    Comes together easily. I used the meat from a rotisserie chicken instead of the chicken thighs. Also cut back on the chicken broth, only used 1.5qts as I wanted more of a stew. Don't forget the lime juice. Not too spicy with the ancho chile powder.

  • Soulkitchenjen on January 04, 2026

    Kinda mid. Lacks a depth of flavor. Not a repeat for me. Wayyy too much broth to stuff. I think simmering the chicken with the lid on does not help with concentrating the flavors. It WAS better second day.

  • mara_965ssy on March 08, 2026

    Easy, delicious, healthy.

• Za-atar-roasted chicken

  • southerncooker on March 31, 2019

    This was very good but most of my garlic burnt while cooking so I only had a little to mash and go into the sauce. Next time I'll roast the garlic separate.

  • angrygreycat on January 16, 2019

    Simple preparation that forms a nice crunchy crust on the outside and keeps the meat moist inside. The sauce has a nice taste with mellow roasted garlic, some of the zahtar seasoning from the tray, lemon juice and peel. I served with just simple green veg. I would make again.

  • ksg518 on January 14, 2025

    i really liked the coating on the chicken. The sauce was perhaps a bit too acidic but I was just eyeballing the lemon juice so perhaps that was my error. I'll make this again but may not bother with the sauce.

• Chickpea and harissa soup (Lablabi)

  • clkandel on December 23, 2020

    This is delicious. I made this in the Instant Pot. Sauteed ingredients as recipe does, then used 1 lb. dried chickpeas in place of canned. Same amount of liquid, minus the chickpea canned juice. Cooked for 50 minutes, high pressure, natural release

  • Skamper on December 07, 2019

    This is delicious. The first time I made a half batch (4 light servings), and the two of us ate almost all of it. The next time I made a full batch and adapted it for my instant pot and it came out really well. I originally got this recipe from 177milkstreet.com and it is slightly different than the book version, calling for dried chickpeas. I sautéed the aromatics, spices, and tomato paste, then added the broth (only 6.5 cups as I wanted more of a stew than a soup) and cooked at high pressure for 20 minutes. 15 minutes natural release, then I released all the pressure. The website version also calls for garnishing with 1 tbsp. drained capers and flat-leaf parsley in addition to the cilantro and olives, and I highly recommend this. Any type of bread is good for the croutons.

  • et12 on February 26, 2023

    This was an excellent dish. When first tasting out of the pot and seasoning, I was worried it was going to be rather one dimensional. But as other have noted, the addition of olives at the end really elevates the dish. The only thing I would do differently is add the croutons at the end right before serving so that they don’t become too soggy. I used smoked tomato purée which worked really well.

  • kathryn_5d4ymb on April 05, 2026

    The best soup … I’ve made it several times!

  • Apepin on October 28, 2024

    This is absolutely delicious.

  • meggan on April 01, 2025

    Ok but not a favorite. Kind of flat.

  • LifeofPie on December 31, 2022

    I cooked a whole bag of chickpeas in my instant pot the night before and made this in the morning using the entire pot. The harissa that I used is NY Shuk available online and highly recommend. Don't be tempted to leave anything out, especially the green olives. All the flavors blend together beautifully.

• Cider-braised lentils with apple-radish pickles

  • joeljkp on March 05, 2023

    Great flavor, very complex and savory. The pickled vegetables and goat cheese are great on top. I'll note that the kids didn't like any of it :-). I did it on a Sunday, it seems a bit involved for a Tuesday night.

  • kaityblueeyes on October 25, 2022

    This is delicious! Makes a good amount of lentils. Love the flavor combo for fall. Goat cheese is a must!

  • Lisentric on November 02, 2024

    The flavors and textures work very well together. I would cut the salt in the marinating radish/apple mixture. It was too salty for my tastes anyway.

  • anyah_h60oih on January 29, 2026

    Incredible! Very easy, delicious with fresh sourdough

• Turkish red lentil soup

  • joeljkp on May 30, 2022

    I haven't made many red lentil soups, but this was nice and easy. The added rice bulks it up a bit. As others have said, the garnishes make this really stand out.

  • Zosia on October 23, 2022

    Tasty and doesn't take much effort but it's not quite as good as others I've made.

  • jenmacgregor18 on April 14, 2023

    Quick to make. I really liked the texture that the little bit of rice added. And I agree with everyone else, the garnishes make this soup delicious.

  • SenseiHeidi on May 19, 2020

    Definitely make and use the aleppo pepper oil. I like to add lime juice to my bowl.

  • Lepa on May 05, 2019

    This is very good and easy but I make several red lentil soups and this wasn't my favorite. I may make this again but probably prefer Melissa Clark's red lentil/lemon soup.

  • Aggie92 on January 17, 2019

    Really good and so easy. Be sure to add plenty of lemon juice to the soup so the flavor is bright and sunny. Don't omit the chile oil, it takes this soup to a whole new level.

  • Anjackson1003 on March 09, 2026

    Loveddddd this recipe and it couldn’t point be simpler. Like others said, the Aleppo oil is really necessary. Otherwise it was somewhat bland. Served with the suggested lemon wedges and mint. With a side salad this felt like a complete meal!

  • vegabond2016 on April 14, 2024

    Really enjoyed this! I pulsed the soup in a blender to get a smoother texture, as that's the way I remember eating it in the Middle East.

  • anyah_h60oih on February 07, 2026

    Topped with lemon, sourdough croutons, and chili crisp instead of Aleppo pepper oil. Super versatile base, can't wait to make again!

  • rebecca_lmrw9n on November 17, 2025

    I was so happy to see my end result looked just like the photo in the book! It’s so incredibly easy and flavorful. It also won over my partner, who usually isn’t a soup fan. Only regret is not toasting some bread as a side. Aleppo pepper is a must — do not skip!

  • slee0576 on April 12, 2025

    No adjustments needed; it's picky-child-approved as is. Definitely a family favorite.

  • stef on January 03, 2025

    Nice tasty soup but somehow it wasn't spicy

  • Lisentric on January 21, 2024

    Tasty soup with the toppings. I used the lemon, pepper and cauliflower crumbles first night. Second night I switched out the cauliflower for spinach. As many others have noted, toppings make the soup. Without them it is just average.

  • breakthroughc on March 11, 2023

    We loved this soup. The Aleppo pepper oil and mint takes it from average to great.

  • et12 on November 24, 2020

    I was a bit sceptical at first when making the soup as it seemed pretty bland, but what a difference adding the pepper oil and lemon and mint makes! I didn’t have Aleppo pepper so followed advice to use paprika and chilli flakes.

  • Sskkyy on May 07, 2020

    Delicious. I make this often and my whole family loves it. I wouldn't think of leaving out the Aleppo pepper oil, lemon and mint topping. It's the difference between good soup and great soup. I've made this dairy-free and 'milk protein' free in consideration of allergies. I've used half olive oil and half ghee. I've also made it with half olive oil and half Earth Balance. They've all been delicious and not lacking in buttery flavor. I highly recommend this soup.

• Roasted chicken breasts with grapes and sherry vinegar

  • susankay on April 12, 2022

    This is excellent. Don’t forget to cut the grapes in half like I did!

  • foodgloriousfood on April 01, 2022

    We loved this. I would recommend holding the onions back until halfway through cooking rather than adding them at the start as directed.

• Whole roasted cauliflower

  • julesamomof2 on April 16, 2019

    This was excellent with the suggested cilantro yogurt sauce. The blanching then baking method worked great, although the cauliflower was a little bland without the sauce. A nice dairy free (we used almond milk yogurt) gluten free choice.

  • tralliott on March 07, 2024

    The sauce is GREAT, but this cooking method gave the cauliflower an odd texture. Next time I would boil it slightly less and roast it slightly longer, or just break it into florets.

  • et12 on February 21, 2021

    Who knew a simple cauliflower could be so delicious! Made it for a healthy snack. It tasted really good on its own but was equally tasty with a bit of sriracha sauce. Will definitely make again, next time will cook a bit longer so that it breaks up more easily, as instructed.

  • SpatulaCity on January 19, 2024

    A great cauliflower recipe to use when serving alongside something flavorful and saucy. I was trying to speed up the process so only let drain for five minutes, and increased the oven temp a few degrees for more caramelization

• Colombian coconut chicken

  • julesamomof2 on December 01, 2018

    This was really good, and it was fun to make my own coconut milk. However, between pulling out my blender for the coconut milk and the additional dirty pans, I'm not sure it qualifies as a weeknight dish. That said, we loved it and will make it again.

  • et12 on November 15, 2020

    This was delicious and very easy to make. Takes about 40 minutes but little of that time requires your full attention and one can easily go about other tasks.

  • foodgloriousfood on April 01, 2022

    My husband really liked this I thought it was just ok. A basic curry.

  • tralliott on March 07, 2024

    Good, but next time I wouldn't bother making fresh coconut milk and would halve the amount of tomatoes.

• Benne seed cookies

  • joeljkp on April 26, 2022

    Great cookies! Relatively easy, though with a nice rich complex flavor. The whole family loved them. Yield was 33 cookies (advertised 30).

  • et12 on October 09, 2022

    These reminded me of a cookie version of Sesame Snaps. Tasted just like them and easy to put together. The instructions say to bake 15 cookies in a single pan and to space them evenly apart without telling you how much they will expand. I forgot to compensate for fact North American ovens are bigger than European ones, so mine merged together a bit.

• Brazilian chocolate fudge candies (Brigadeiros)

  • clkandel on May 31, 2022

    These were such a tasty treat! I added a little cayenne pepper to mine because I like a little heat with my chocolate desserts. I'd read a tip to use a little butter to grease your hands when rolling the balls and it worked great. Rolled them with no problem. I tried to coat them in chocolate sprinkles, which seemed to be the traditional coating, but found it hard to get them to stick. I rolled some in unsweetened shredded coconut - that was easier and I liked the coconut chocolate combo. Didn't try the nuts because one of the folks had a nut allergy.

  • Skamper on January 02, 2021

    Made these for Christmas and was very disappointed. The chocolate was difficult to work with - very sticky and difficult to get to roll into balls. The cinnamon overwhelmed every other flavor.

• Chicken cutlets with mango-tomato sauce

  • eazyurk on August 06, 2025

    Its a good recipe, the spicy and sweet mix really well together. The mango mixture was also good with some rice.

  • halfchefc on July 09, 2025

    I liked this! It was easy, healthy, and flavorful.

  • bwhip on March 09, 2021

    We really enjoyed this. It had a perfect blend of sweetness and spice, and was light and easy to prepare for a weeknight.

  • Acarroll on April 07, 2022

    This was ok, but not good enough to repeat. We didn't love the flavor combination. Kids loved the chicken seasoned with garam masala.

• Tibetan curried noodles with beef and cabbage

  • Pandan on May 05, 2026

    This turned out great! Would definitely make again

• Yakiudon with pickled ginger

  • jmohart on March 11, 2026

    My udon was more like regular spaghetti, which was too bad. Flavor was great, used powdered mushroom instead of rehydrating three dried mushrooms. Added strips of flank steak.

• Coconut-lemon grass shrimp

  • DiCorlJ on January 13, 2024

    We were disappointed with this - sauce was a bit bitter. Maybe too much lime at the end.

• Mussels with fennel, crème fraîche and vermouth

  • EatinSnax on January 25, 2026

    Without a doubt, this is my favorite recipe for mussels of all time.

• Pork schnitzel

  • Katie_cooks on November 24, 2025

    Very good use for discounted pork loin. Tasty and stayed super tender

  • averythingcooks on December 16, 2025

    Crispy, tender pork...using a tenderloin & adding cornstarch+ baking powder to the flour certainly works well. I added mustard to the egg & as I had a pile of parmesan grated for another dish, some went into the panko. I usually use the air fryer for this kind of dish, but the super fast skillet cook time was spot on...be sure everything else is ready when these go into the pan.

• Chickpea and yogurt soup

  • et12 on March 06, 2021

    Easy to make and refreshingly tangy. It was good for a quick lunch, not sure it would be substantial enough for a dinner.

  • rachel_kzkw4i on May 18, 2026

    Very balanced flavors. I added a few threads of saffron and once again confirmed that I make excellent decisions in this life. This is good on night one, even better on night two, and works well as a hot or cold soup.

• Gruyère and chive omelet

  • Shewi128 on April 19, 2021

    Very unique omelet. My croutons did not get fully crispy, but the flavors were delicious. It was like a fondue omelet.

• Singapore chili shrimp

  • casey_mu301h on March 10, 2026

    It was solid, but shrimp needed to be crispier and nothing really wow’d us.

• Turkish scrambled eggs with spicy tomato and capers (Menemen)

  • angrygreycat on January 12, 2019

    Made this for late breakfast this morning. I just left off the feta, I'm not a big fan of it. The eggs were delicious and creamy and the topping was very good. I am trying to think of something else I would put it on because I liked it that much. Served with Sesame Seeded bread. Will make again!

  • Kerreydp on October 04, 2021

    I’m not sure if my poblano was extra spicy but I could barely eat this and I only used one instead of the two that the recipe called for.

• Sopa seca with butternut squash

  • bwhip on November 20, 2019

    Unusual and very delicious. Book says it takes 25 minutes, but that doesn’t include the prep as the other reviewer noted. Closer to 40-45 minutes total for me. We’ll make this again.

  • hbakke on November 12, 2019

    Tasty recipe. The lime juice and the garnishes really add something to this dish, so don't skip them. We used 1 lb. of pasta instead of 12 oz. and it turned out fine. This made about 6 servings.

  • zacharyzachary on December 11, 2018

    This is a delicious recipe that is fairly simple aside from the prep work. Like most recipes in this book, plan for the prep work to at least double the length of the start-to-finish time it lists. Unlike most recipes in this book, this is something my two little kids enjoyed. The queso fresco is a must. Don’t skip or substitute this ingredient.

• Bulgur-tomato salad with herbs and pomegranate molasses (Eetch)

  • et12 on February 04, 2021

    Delicious! Didn’t have any fresh herbs so used dried mint and parsley and was just as good.

  • eathealthy on June 17, 2025

    Delicious. Medium grind bulgur worked. Served over arugula. Chickpeas might work in this recipe.

• Roasted fennel with rosemary

  • Skamper on October 31, 2019

    A lot of the fennel burned in 30 minutes. I would make this again, but less time and really watch it.

• Lemon and herb pilaf with hazelnuts

  • et12 on January 09, 2021

    Excellent rice, easy to make with a very nice flavour. I used dried parsley and oregano instead of fresh parsley and tarragon and it worked well.

• Indonesian fried tofu salad (Rujak)

  • matt_gn5je0 on May 31, 2026

    Absolutely delicious. It’s a bit spicy, but the spice is a nice compliment. Go a little easy on the chili garlic sauce if you’re spice averse. This is instantly in our dinner rotation.

• Jasmine rice and herb salad with shrimp

  • lynn_3c748h on April 29, 2026

    As a Malaysian, this was honestly a pretty good take on nasi ulam! I ended up topping with some fried shallots and sambal I had on hand for authenticity, but it was plenty tasty without. No issues with saltiness (I use Diamond Crystal).

  • foodgloriousfood on October 13, 2023

    As written FAR too salty and I love salt. But with 2tb fish sauce and 1tsp salt to 1lb shrimp it was far too much. I would recommend making double the sauce and maybe omitting the salt in the shrimp marinade completely. Also the fish sauce, ginger and lime marinade needed sweetness to balance it. I ended up adding quite a bit of sugar. I also didn’t toss the toasted coconut through as directed as it would have softened that and the crunch on the top was good. Overall I wouldn’t make this again even with the mods. It was improved but still just good. Not great. As written it was totally unbalanced.

• Chili-rubbed pork with cucumber-melon salad

  • Dannausc on August 14, 2019

    Pretty decent

• Sugar snap and radish salad with olive-oil tuna

  • SpatulaCity on February 06, 2024

    Delicious! Loved the perfect play of lemon and basil here - it all tasted so fresh against the richness of the oil packed tuna and tonato sauce. Loved the crunch of the snap peas and radish. I don’t know that it made enough to serve four as a main, but as a side, definitely. I added some arugula to make this a lunch salad and thought the sharpness of the greens worked perfectly.

• Thai grapefruit salad with shrimp (Som tom o)

  • Orleams on March 22, 2026

    Really nice. Helped use a bounty of grapefruit that had to be picked to avoid freezing weather. Will make again. No changes.

• Lahmajoun

  • Soulkitchenjen on October 12, 2024

    I used ground lamb. I feel like the recipe does not account for the moisture from the meat. If I hadn’t gone in and blotted off all the meat juice, I would have had a soggy mess. It was ok, but not life changing. The yogurt with lemon is critical.

• Chili chicken tacos

  • Mtetpon on December 03, 2018

    The recipe was simple and came together quickly but too sweet for my tastes.

  • halfchefc on March 31, 2026

    We liked this! Made burritos with black beans and all the toppings. It was quick with the rotisserie chicken we used. Added extra broth to help with the dryness.

  • Schooffiecooks on March 30, 2026

    Mine turned out a bit dry...

• Moroccan-style braised chicken with lemon (Tangia)

  • eathealthy on June 17, 2025

    Took a while but it is easy to make. My husband loved it and he usually doesn’t like cumin I omitted the extra cumin at the end. Served it with brown rice.

  • et12 on January 21, 2021

    A tasty dish and easy to make. Was worried sauce would end up being a little bland but adding the lemon and olive at the end heightened the flavour. Served with flat bread.

  • Skamper on March 15, 2020

    We both liked this. I made it in my Instant Pot on high for 10 minutes with 10 minutes natural release. Next time, only add 1 cup of water. I had some preserved lemons so used a combination of preserved and fresh.

• Pork and chorizo with piquillo peppers (Carcamusa)

  • averythingcooks on September 25, 2023

    A simpler version of this recipe appears in MS's Cookish. For example, this one includes dry sherry and is a little more step laden. I'm not sure I got the "smooth" paste (which includes some of the dry chorizo) they expected but this still produced a tasty pan of food. I grew piquillo peppers this year and was happy to use them here and I also added the last of the broccoli later in the cook. We ate this with a flavourful rice pilaf and really enjoyed it.

• Eggs with linguiça and peas

  • Lisentric on November 11, 2024

    Definitely a quick easy Tuesday night recipe. I need to up my game on poaching eggs though!

• Jollof rice

  • et12 on September 21, 2020

    Easy to make and a pleasant rice dish. Was nicely paired with the beef suya recipe from beginning of this book.

• Coriander-roasted chicken

  • rachel_a40gn2 on February 11, 2026

    Gosh, this was good. Low effort for big flavor. Love.

  • Shewi128 on August 13, 2021

    Simple and amazing. The garlic cloves were overcooked, so I recommend possibly taking them out of the oven earlier.

• Jerk-roasted chicken

  • angrygreycat on July 13, 2019

    This is the first recipe from this book that was NOT a hit. Just didn't enjoy the flavors or the texture of the skin. Not for us.

• Somali chicken soup

  • elizabeth_vre4b3 on May 11, 2026

    Very difficult and time consuming for not great flavor - pretty bland

  • hbakke on July 14, 2019

    Tasty soup! I thought the amount of cardamom would be too much, but it was fine. I threw the radish and cabbage in the pot for the second day and it worked well. I served with a scoop of rice in the bowl. Chili sauce is very spicy (should seed the peppers next time). Use sparingly.

• Tamarind chickpeas with greens

  • Livia on February 12, 2022

    The flavours are all there but I found the instructions confusing such as the preparation of the tamarind. Also the timings are off as I used kale and it was ready in a few minutes after 40min it would have turned to much :/

• Sweet soy-braised pork

  • tralliott on March 07, 2024

    Good! It's very liquidy, next time I would cook it with the lid off for at least half the cook time.

  • Soulkitchenjen on October 13, 2024

    Very good. One of the only recipes in this book that takes the time is says. Could have used more sauce.

  • Nkrieda78 on May 23, 2022

    We loved this. I used kecap manis instead of molasses because I had it and the head notes mention going for that flavor.

  • Riya08 on January 06, 2021

    Excellent flavor. I loved the slight heat from the serrano, which perfectly balanced the sweet flavors.

• Spicy pork with leeks and roasted red peppers (Tigania)

  • jenburkholder on September 13, 2022

    We quite liked this. Mine was a little saucy when done (and probably cooked 40-45 minutes instead of 30), so I tightened with a smidge of cornstarch. Served with rice pilaf and a veg, made a nice dinner and will be good leftovers. I used 3 large farmers' market leeks and it was just right - 6 would have been excessive at that size!

  • hbakke on April 10, 2019

    Should have browned the pork a bit longer. This was alright but I wasn't a huge fan of the leek and oregano combination.

• Piri piri chicken thighs

  • foodgloriousfood on September 16, 2021

    We really enjoyed this. The Piri-Piri sauce is terrific!

  • KarenPR on February 18, 2026

    Easy to do. Great flavor. Next time, I would make the sauce more runny. I did cherry peppers like the recipe suggests.

  • halfchefc on December 18, 2025

    Repeat for sure! I served it with a simple cucumber salad and sweet potato. Really easy and quick.

  • nancy_ykljtr on February 23, 2026

    Paired with a garlic aioli and made a marinade with the sauce for boneless thighs and grilled them. Overall pretty solid.

• Maple-whiskey pudding cakes

  • et12 on May 01, 2023

    Delicious and easy to make. Good sugary flavours without coming across as being too sweet. Would do again.

• Chocolate-tahini pudding

  • et12 on November 21, 2022

    This was good and I appreciated the additional depth of flavour brought on by the tahini.

  • D.Barker on July 12, 2021

    This was okay. Just kind of your average chocolate pudding. We could not taste the tahini honestly, so it was just kind of "blah".

• Puddings chômeur

  • BrendaD1962 on October 28, 2021

    SO good! I will make this dessert again and again. Easy and oh so good. We served it with vanilla ice cream and whipped cream. Absolutely delicious!

  • et12 on December 26, 2022

    This was really good. I accidentally overcooked mine and had less gooey maple sugar but it was still very good. Served with whipped cream instead of recommended ice cream.

• Coconut-saffron macaroons

  • et12 on February 23, 2021

    These were delicious, easy to make and had a perfect texture. Would definitely do again.

• Venetian cornmeal cookies with currants (Zaletti)

  • MissKoo on June 20, 2020

    One of several dessert recipes from Milk Street that I"m testing for upcoming cookbook group gathering. These cookies are amazing. Crisp and crunchy, infused with orange flavor but not too much and, like so many Italian cookies, not too sweet but just right. You can taste the cornmeal but it isn't overwhelming. Easy to eat too many without realizing it, and very good with a chilled rosé. Recipes says it makes about 40 cookies but I ended up with 30. May make slightly smaller next time (used a quite small ice cream scoop). Soaked the currants in Cointreau and used a very large naval orange for the fresh orange zest.Recipe calls for salted butter but I used unsalted and only amount of salt recipe called for (1/2 teaspoon).

  • hbakke on March 10, 2022

    Delicious cookies! Buttery with a nice citrus flavor. I used a tablespoon scoop and ended up with 22 cookies rather than 40 as the recipe suggested.

• Food52

  ...filled of streamlined recipes, with flavors from around the world. The book is organized by the time required: Fast (40 to 45 minutes), Faster (30 to 35 minutes), and Fastest (15 to 25 minutes)...

  Full review

• Food in Jars

  This is the best weeknight cookbook I’ve seen in ages. I’ve made half a dozen recipes from its pages and they’ve all been great.

  Full review