• emily_4k034p on February 20, 2026

  i really was not expecting to: 1. love this book 2. find so many recipes i want to add to my rotation things sometimes feel a little harder than they need to be but overall, i've been a big fan of cooking my way through this book 4.5?? rounded up

• SpatulaCity on March 03, 2023

  Missing Low & Slow Brocco Rabe, page 215

Notes about Recipes in this book

• Pastrami roast chicken with schmaltzy onions & dill

  • Wende on May 23, 2021

    This is really a great chicken dish. It's roasted at a very high temp, so be sure to check it to make sure it doesn't dry out especially if your chicken is on the smaller end of the recipe chicken. The flavors are wonderful (the chicken did not taste like pastrami per se, but the same spices made for a yummy chicken) and it smells amazing. The onions are delicious on their own. There are no instructions about what to do with the garlic so I squeezed some of the cloves into the pan sauce and stirred it around. It was delicious.

  • Paulacastillo on June 22, 2021

    Delicious. I skipped the dill garnish but other than that followed to the letter with a small chicken and turned out absolutely delicious. The onions and the garlic are spectacular and the chicken turned out really tender. We made tacos with the leftovers with corn tortillas and cheese and they were delicioso!! Will make it a staple at our home.

  • foodgloriousfood on September 03, 2021

    After only 20 mins my 4lb chicken was starting to get too dark on the breast (convection roast, so no harsh heat from above) I had to put a patch of foil on that area. At 30 mins my onions were intensely searing in a dry pan as the juices hadn’t released from the chicken yet. I added about 1/2 cup of water so the vegetables wouldn’t burn. At 49 mins the water needed replenishing - another 1/2 cup. After all that the chicken was very juicy due to the steaming and vegetables were perfectly cooked at 60 mins as per the recipe and everything was delicious. But this recipe wouldn’t have worked for me without the water. I would have had a dry chicken sitting on black charred vegetables. My oven is accurate and I used a very heavy pan (Staub) so I am not sure why this recipe worked for others as written and not for me. When I eyeballed the recipe I was concerned - brown sugar and 450F heat for one hour I felt, did not bode well. I cut down the sugar by 1/4 too.

  • Soulkitchenjen on August 27, 2023

    The onions are extraordinary. The chicken is just fine. I’d make this again, but maybe with thighs. I just don’t love white meat.

  • SpatulaCity on March 05, 2025

    Very delicious! A great rub I’ll use again. Spatchcocked the chicken and spread the rub under the skin as much as possible. After 45 min it was cooked to temp and the garlic and onions were blissfully soft. Used only one red onion. Everything tasted amazing!

  • ezwriternc on October 27, 2025

    This came out great. Followed the recipe except i didn’t use the dill. I will definitely make this again.

  • Daou on November 27, 2025

    I've made this twice already. First time I made it, I added potatoes and carrots. I think I'll keep doing that. Love it.

  • lindsey_5xsrit on December 24, 2025

    A favorite roast chicken recipe! We never use the dill + I will use whatever onions or shallots I have and they come out great! If the chicken is on the larger side - tent with foil 1/2 way through for a bit or it gets too dark.

  • lofolky on January 03, 2026

    I love this recipe! Have made a few times and even though my kids won’t eat the onions they love the chicken. The onion/garlic/dill is my favorite part though! The last time I made it I had some baby gold potatoes that needed to be used up so I threw them in and I will be adding them every time I make this now. Very easily bulks up the dish with a starch and is another vehicle to eat all the goodness in the pan.

  • pattyatbryce on January 11, 2026

    Very moist chicken. I think I'd like potatoes under the chicken along with the onions and garlic.

  • hailey_tthlx3 on January 12, 2026

    My partner and I loved this.

  • nick_ixtfmj on January 13, 2026

    Made the chicken as written, however only had one red onion. Added fingering potatoes and made on a sheet pan. I’d recommend doing it this way, the potatoes onions and garlic worked well together and the potatoes got beautifully crispy. Served with charred broccolini with dates and lemon that is also in this book.

  • dmdmdmmm on February 14, 2026

    I honestly dk how many times i’ve made this dish since then but it’s one of my fave roast chicken recipes ever!!! I always do it spatchcocked for extra crispy skin buuut it’s just so so so so good!

  • jessie_458g3h on February 18, 2026

    Always delicious! The onions are my favorite part :)

  • AllisonML on February 25, 2026

    This was delicious and super easy. I’ve made it twice and added potatoes the second time.

  • jmohart on March 04, 2026

    The chicken was average, perhaps a little dry. Next time I would roast it breast side down. The onions on the bottom were the star of the show. If I kept chicken fat around I would just make those!

  • jen_psw6bm on March 26, 2026

    I spatchcocked the chicken so that it would be juicier. The best part were the potatoes. Absolutely incredible. They were caramelized and super buttery. 110% recommend.

  • mitch_xlql2h on March 28, 2026

    One of my most repeated recipes, ALWAYS a hit with guests. I’ve always spatchcocked the bird and everything roasts perfectly.

  • sharon_olniyq on April 17, 2026

    Great chicken recipe. My chicken was 4.5lbs and took much longer than suggested, however the extra bake time melted the onions and garlic into an amazing smear for fresh baked sourdough bread. So can’t complain.

  • nick_ixtfmj on May 14, 2026

    Made (the chicken only) in the air fryer - 360 degrees 30 mins breast down 30 mins breast up. Turned out great. Didn’t have diamond crystal kosher so halved the amount of salt.

• Crispy McCrisperson chicken thighs with herby peas & fennel

  • cheffreddie on July 29, 2021

    The cold pan method does indeed make for some beautifully crispy chicken skin! Don't be like me and keep a close eye on the peas in the final step - they go from a pretty bright green to a drab olive color quickly if you don't take them off the heat right on time.

  • MollyBelle on November 20, 2022

    FAB-U-LOUS!!! So simple and so delicious. I had never cooked fennel before. Love the flavor with chicken and peas. This recipe has been added to the rotation.

  • Hansgee on May 15, 2023

    It’s been a while since I made this - but we LOOOVED it. The skin got super crispy and the vegetables all combine to create a lovely flavor.

  • jaelsne on September 01, 2024

    I made this today for the first time. It was delicious.

  • AnikaLavine on February 05, 2025

    First recipe out of this book and it was superb! The fennel blends really nicely with all the other elements to create nice complexity. Very bright and fresh with great instruction. Will make again for sure!

  • jess_na6y7k on February 21, 2026

    Truly so so good

  • simone_lu3llo on March 04, 2026

    A perfect weeknight meal for spring. Molly’s cooking method for crispy bone-in, skin-on chicken thighs is foolproof.

  • sarah_6pau1d on March 29, 2026

    We loved this recipe- perfect for spring

  • kimberly_9uyhse on April 10, 2026

    Absolutely lovely. I said to myself, “This is to much salt Molly” but trusted the process and man it delivered. Also, I don't like fennel. Didn't. I've just had it in the wrong dishes.

  • liz_rv8joj on May 18, 2026

    Good! Not memorable or that exceptional so I prob did something wrong, based on all the other rave reviews :)

  • lynn_3c748h on June 12, 2026

    This was amazing, though every cooking step took longer than predicted. Used more like a full lemon’s worth of juice on the peas to get them really bright. Don’t remove the cores from fennel so they stick together!

• Milk-braised chicken with bacon, beans & kale

  • lhkelsey on September 28, 2021

    This was a tasty recipe!! Such incredible flavor but a little dry. Next time I’ll serve with some bread. I cooked some mushrooms in another pan and served them in the side of the bowl.

  • Astrid5555 on November 22, 2021

    Delicious family dinner, served with mashed potatoes. Excellent feedback from my teenage sons.

  • TTTLauren on April 21, 2022

    The bone in chicken, chicken fat, and milk braised for a good amount of time really transform the chicken and resulting broth into something special. A commenter said it was dry but thats not really possible in this preparation. Unless maybe the milk is too shallow? And the dutch oven in the oven is covered. Especially because of the milk, the chicken falls off the bone and its the most tender thing imaginable. Add the creamy texture of the beans - Delicious!

  • laurencooks on June 01, 2023

    I had a problem with the kale in this recipe. I LOVE lacinato kale but at least for me in the time given in the recipe, it just didn't soften much in the broth. I think it would be fine to leave out altogether or potentially replace with baby greens or something like spinach.

  • jen_psw6bm on March 26, 2026

    Made the chicken very tender but wasn’t fantastic. We’re not fans of very brothy bases, so we added parm to it for a more viscous sauce which made it perfect.

• Hot 'n' crispy chicken cutlets with kimchi ranch

  • KarinaFrancis on November 16, 2021

    This is my third recipe from this book and so far I’m underwhelmed. The best part of the recipe is the kimchi ranch which was delicious. The kimchi/yogurt marinade doesn’t make any difference to the finished cutlets and the coating struggled to stick. Not a repeat for me.

  • TTTLauren on April 21, 2022

    Kimchi and ranch was a nice combo that can be used in other recipes too. Tasted great with the crispy katsu!

  • MonicaMadeIt on May 09, 2022

    we LOVED this. had no trouble with the breading staying on the cutlets, and the kimchi ranch was good enough to eat with a spoon. served with some chopped cucumbers.

  • lofolky on July 18, 2022

    Seriously delicious! Kimchi Ranch was so good, I will make it on its own. No issues with panko sticking to the chicken cutlets, they were perfect.

  • HollyLF on January 29, 2024

    Kimchi Ranch was delicious, I will definitely make the sauce again. The chicken was also moist, delicious and flavorful. I had no issues with having the panko stick.

  • acwebb2 on February 03, 2026

    I made this recipe into a sandwich, using ciabatta bread and adding lettuce, but otherwise kept the recipe exactly the same. It was a huge hit!

  • dmdmdmmm on February 14, 2026

    It’s such an amazing way to zhuzh up your chicken cutlets. That kimchi ranch was so so so good!!!

  • CaptainPantsless on April 15, 2026

    Forget the cutlets but this is the best ranch ever.

  • jen_psw6bm on May 13, 2026

    This was wonderful. The kimchi ranch was next level. Paired it all with a salad and simit sesame bread for dipping.

• Poached chicken over brothy rice with cilantro scallion sauce (a.k.a. I love you, Nong's)

  • jacqueline_d7uiai on January 17, 2026

    Go-to recipe if someone isn't feeling well. My partner and I affectionately say the broth for this fixes whatever ails you

  • MarieMacCheese on February 05, 2026

    This was mediocre at best. I’ve done high effort Haianese Chicken Rice and rice cooker and both of those were better.

  • dmdmdmmm on February 14, 2026

    This was alright. One of those nice comforting dishes you’d wanna make when someone’s sick

  • nicole_u4lzou on March 09, 2026

    This is my favorite meal prep recipe. I use larger chicken breast quantities and bring down the olive oil amount in the cilantro/jalapeno sauce, but the chicken stays juicy and flavorful for the week. I’ve made this recipe so many times - solid classic IMO.

  • liz_rv8joj on May 18, 2026

    Subbed chicken broth instead of water. Glad I did bc I think it wouldn’t have been very flavorful -- however I only had boneless skinless chicken instead of bone in which I know would have helped the flavor. Did not add the 3 cups water after removing the chicken, left it more concentrated. The scallion sauce was a little bland even with double the lime, added some lemon vinegar and that helped. Topped with chili crisp. It was amazing after that! And feels healthy.

• Spiced, grilled & swaddled chicken thighs with the works

  • Emily Hope on June 09, 2021

    This was a well-liked version of grilled chicken in a pita, if not remarkably different from other similar recipes (e.g. Diana Henry has a few that remind me of this one) -- C did remark that perhaps the yogurt made things a little more moist. In addition to the yogurt sauce, made some 2-minute stick blender toum (Epicurious) because it's garlic season! Would def. do that again. Served with a greek-ish tomato and cucumber salad with feta.

  • TTTLauren on April 21, 2022

    Made it 3 times. i make a good red pepper hot sauce which I think is required to complete the dish. The marinade and the pickled onions worked out as well.

  • averythingcooks on April 23, 2022

    She calls for 2 lbs (ie 6 small boneless skinless thighs) & my 6 thighs (as usual) only weighed 1 lb - where do all these giant chickens live?? I halved the marinade and cooked the thighs in the air fryer which worked great. I had herbs to use and so added parsley & dill to the yogurt sauce and also chopped some romaine to include in the pitas. With a vinegary coleslaw on the side, we had a great dinner. I would repeat this chicken for sure.

  • luluinphilly on March 02, 2023

    THIS is the shawarma recipe that beats them all (I am looking at you sam sifton, smitten kitchen and serious eats) the yogurt marinade adds tenderness and molly's blend has an amped up amount of spices that leads to a more pronounced flavor at the end. We make this on repeat !

  • thefritschkitchen on June 24, 2025

    This was great - I made the marinade the night before and grilled them in the afternoon. This will be my go-to shawarma! I did my own recipe for pickled red onions and served with Smitten Kitchen's avocado-cucumber salad, which was a great accompaniment. Kids and spouse eat it up! 2 lbs were not enough - will definitely need to make more in the future.

  • MarieMacCheese on December 31, 2025

    I much prefer the NYTimes recipe for this one, and oven is easier than the grill for year round. What I will say is that I’m taking the cayenne from this recipe and adding it to the NYTimes one.

  • dmdmdmmm on February 14, 2026

    Made this several times and its sooo good! The quick pickled red onions is my go to recipe!

  • nicole_951dmi on February 13, 2026

    thought the chicken was delicious, used the cast iron since it’s snowy

• Skirt steak with red chimichurri

  • meggan on April 23, 2021

    Made the red chimichurri in the blender which was very fast. Used it as a shrimp marinade and sauce for the steak.

  • jessie_458g3h on February 25, 2026

    Agree would use a food processor next time. Agree not my favorite but would make again!

  • AllisonML on March 07, 2026

    This blew our minds. Wow! The chimichurri is so good.

  • rachel_q1lg6q on March 06, 2026

    Good, but not standout! Dont think the marinade did much for the steak.

  • rachael_18bc7s on April 24, 2026

    Banger

  • sharon_olniyq on March 26, 2026

    The chimichurri sauce is great, it would work as a sauce for just about anything. The steak was fine.

  • sharon_olniyq on March 27, 2026

    Made this again and it was so much better this time. The only difference is I pounded the meat before marinating it and it improved ten fold. Absolutely delicious! Again one of the best chimichurri sauces!

  • emily_4k034p on February 20, 2026

    I would use a food processor next time - not my fave chimichurri but delish nonetheless

  • averythingcooks on March 12, 2026

    I marinated my steak longer than the 4 hour max given with seemingly no ill effects and we liked the flavour from the marinade. AND the red chimichurri is really good...ours was "knife diced chunky" (but I can see also trying to make a smooth sauce) and I can think of lots of reasons to make this stuff again.

• Beef & celery stir-fry with wilted basil

  • hbakke on May 18, 2021

    Great quick marinade. I used thinly sliced strip steaks rather than the more difficult to find beef short ribs (at least at the grocery stores here) and a serrano chile instead of Fresno chile. This was a bit spicy, but I liked the crunchy celery and basil with the side of rice. I would make this again.

  • cheffreddie on June 24, 2021

    Loved this one. I couldn't find boneless beef short ribs, but a quick google search told me that they are a neatly butchered version of chuck. I purchased a "chuck roll steak" that required a lot of trimming but ended up being very delicious (make sure you slice thinly against the grain if you try to follow suit). I am really enjoying Molly's recipes that have you toss raw celery in at the end just to lightly cook in the residual heat - so crunchy! While it was very tasty as written, I did miss the flavor of soy sauce and I think I'll add just a tablespoon or so to the marinade next time I attempt this. Was very tasty with a spoonful of Lao Gan Ma chili oil on top too.

  • ctmccosh1 on December 14, 2021

    So freaking delicious. Used a ribeye when I couldn’t find listed cut. Worked great.

  • TTTLauren on April 21, 2022

    So simple and easy stir fry! I was surprised how much I enjoyed the celery! And the instructions to turn off the heat and then add the celery makes this an entry level stir fry hard to mess up! I think the marinade really came through on the overall flavor and was just right.

  • ellwell on February 24, 2026

    I also used strip steak and it was a good choice. The one thing I would say about cooking it: it would just stir fry like a regular stir fry instead of cooking it on one side and then the other. It was very tasty but I think it needed some heat. I added some chili flakes, which improved it.

  • SYoder84 on December 30, 2025

    OK recipe, the short ribs were tasty but probably not enough to justify the cost of short ribs

  • jessie_458g3h on February 25, 2026

    Loved the celery flavor. Agree that subbing the beef for a more accessible cut works just great.

• Minty lamb meatballs with crispy cabbage & tahini sauce

  • rachelleg88 on May 31, 2021

    Made this after getting home pretty late one night and it was fairly fast and delish! The meatballs were so juicy! I added in some asparagus and had some ramps on hand, and threw them in with the cabbage. So good!

  • KarinaFrancis on November 17, 2021

    Another just ok dish from this book. The meatballs are nice enough but the mint doesn’t come through, I wonder if dried mint would amp it up? The best bit was the roasted cabbage, I’ll do that again

  • Astrid5555 on December 12, 2021

    The best part of this recipe was the cabbage, but I just love oven-roast cabbage. The meatballs were nice too, but as mentioned before the mint does not come through. The overall combination of meatballs and cabbage with the sauce was quite tasty, would repeat.

  • jaelsne on October 28, 2024

    Pretty good, not my favorite. I used red cabbage. I think green cabbage may have looked better. Made a lot of mess for an okay recipe.

  • sarah_6pau1d on March 29, 2026

    Didn’t know what to expect with the cabbage but wow it was addicting! This was a favorite full of flavor. Will make again

  • jen_psw6bm on March 26, 2026

    I loved the gaminess of the lamb. Paired nicely with the soft burnt cabbage and creamy tahini sauce. Would make again.

  • samantha_p4p04u on March 13, 2026

    I go back to this one often! I find it heats up well for lunch at the office

  • nancy_cnvfuc on March 21, 2026

    Crowd pleaser

  • gootenbeez on November 16, 2025

    Decent meal. I wish I had more cabbage because it cooked down. I think the would make an excellent meal with some rice or bread. I subbed parsley for mint because it's what I had. I think finishing the dish with some mint sounds lovely and will certainly try it some time. Good dish. Not amazing, not bad by any means. I would make this again if I had lamb and cabbage in the house at the same time.

  • Soulkitchenjen on September 04, 2023

    This was a pretty solid recipe. I didn’t love the cabbage as much as everyone else seems to. The meatballs with tahini sauce were lovely. Fast and easy.

  • Beck001 on April 20, 2026

    Our family liked this. The cabbage didn’t turn out exactly as should but still good. I was generous with mint and the flavor came through. Tahini dressing is a lot proportionately but we served with cucumbers and also can be reused

  • caroline_kmzniq on January 28, 2026

    Make less tahini sauce

  • grindabod on January 02, 2023

    Greater than the sum of its parts, like so many of the recipes in this book. I had a weird amount of lamb mince leftover so I had to improvise the proportions a little bit and am happy to confirm that this recipe is very forgiving. Can't wait to stuff the leftovers into pita bread for lunch.

• Fancy French egg salad

  • cheffreddie on June 10, 2021

    This was so damn good. I made a half batch since I was just cooking for 2, and used a different method to hard boil the eggs - otherwise followed the recipe to the letter. This was delicious over whole wheat toast with some spicy arugula sprouts sprinkled on top. I think you could just chop a regular dill pickle instead of using cornichons and it will still be delicious.

  • Christinehomecook on October 03, 2021

    This was delicious, and I am not typically a fan of egg salad.

  • SpatulaCity on November 02, 2023

    Okay, for me I think I prefer a classic mayo based egg salad, but my husband LOVES this version. We had it as a sandwich on brioche with arugula, but I can definitely see if working over vegetables too. It’s a happy find to break up any egg salad monotony.

  • jessie_458g3h on February 18, 2026

    One of my favorite egg salads of all time! (Not a particularly long list anyway haha but still)

  • jen_psw6bm on April 08, 2026

    A new go to egg salad. Loved the dressing that you make beforehand. Tastes elevated with the olive oil and then the fresh herbs put it over the top. A staple in my recipe box from now on.

• Slow-roasted cod tostadas with juicy cucumber salad

  • tarae1204 on June 14, 2021

    Easy. Flavorful. You can just use tortilla chips, not tostada shells. I found the recipe sound but did need to use my own judgment about peeling cucumber (wasn’t specified) and the amounts of salad components. Swapped an orange for the grapefruit and only used a handful of mint rather than 2 cups (yikes!). My husband added some grocery store lime crema. I think some shredded cabbage would’ve been a great addition, too.

  • katiesue28 on July 18, 2025

    This was easy and good, a perfect summer meal. I think it could be jazzed up a little bit, either with additional spices on the roasted fish, or topping with some salsa verde. But overall very good.

• Niçoise sando with smashed egg & black olive mayo

  • SheilaS on August 07, 2021

    This is a very elevated tuna sandwich that I highly recommend. I used a can of lovely tuna belly and agree with the header notes that it's worth splurging on the good stuff here as you can really appreciate both the flavor and texture. The instructions are a bit confusing where you are first instructed to smash the eggs down on to the bread and then to put the tomato slices on the bottom - would that be underneath the previously smashed eggs? Minor quibble. Delicious sandwich!

  • NicoleBrown on August 06, 2024

    Delicious. We’ve made this multiple times now. I usually sub Kalamata olives. I done it with tuna in water (what I originally had on hand) & tuna in oil. Tuna in oil works far better. I make fresh hoagie rolls for this from ATK!

  • Miscopia on March 06, 2025

    Incredibly fast and delicious. Pulls together very quickly, and the only time consuming part is boiling the eggs. Incredible flavour for the amount of work. I subbed Kalamata olives and used well-toasted brioche instead of a hoagie (it was all I had). Even with the soft bread, it was still easy enough to assemble and eat. Will 100% make again, with the right bread next time.

  • jen_psw6bm on April 16, 2026

    The best tuna sandwich I’ve had. I toasted the bread and made a fried egg instead but kept the rest the same. If youre making 4 servings I’d double the olive mayo.

  • SpatulaCity on March 03, 2023

    Husband loved it!

• Coconut shrimp with crushed chickpeas & basil

  • pattyatbryce on September 17, 2021

    Enjoyed. Would be good without the shrimp. The chickpeas and rice made for a filling dish alone.

  • Astrid5555 on September 18, 2021

    Agree with pattyatbryce - does not need the shrimp, very delicious over rice. Sustituted rose harissa for sambal oelek, both kids loved the sauce!

  • Samrem on August 08, 2023

    So much shrimp, I couldn’t bear to eat shrimp for 2 months. The other part was very tasty

  • taylara on November 21, 2024

    Didn’t like this one as much as I thought I would have. I cut the shrimp in half per other notes and was glad I did.

  • Clairehg on February 11, 2026

    This is very good for having all the ingredients on hand. I’m not sure I would make it again anytime soon but very good nonetheless!

  • jd_z77v3u on January 23, 2026

    delicious and very easy! it's good with the shrimp. if u dont like shrimp u can leave it out and itll still be good, but it will no longer be "coconut shrimp"

• Poached fish with creamed leek & toasty hazelnuts

  • pattyatbryce on January 02, 2022

    Fantastic and easy. Worth the use of cream - especially if you serve a bit with the fish over pasta. I used almonds vs. hazelnuts and they were great. a definite make-again.

  • simone_lu3llo on March 08, 2026

    The most delicious way to cook cod I’ve ever experienced. Served on top of orzo for a more well-rounded meal.

  • keagan_sxqxu1 on May 04, 2026

    Interesting flavor combo with crunch of the hazelnuts and the soft, creamy fish and leeks. I was also very intrigued by the technique of cooking the fish. All that to be said, I probably won’t make again as it didn’t hit as much as we’d like it to.

  • MonicaMadeIt on October 08, 2022

    This was good and definitely easy and quick, but there was a lot of leftover cream/leek mixture. I reduced the mixture a bit and saved it because I could not bear to throw it out. I will use it instead of cream in the big shells with escarole, 'chovies, and mozz recipe since we have mozzarella and greens to eat this week.

• Pork sausages with mustardy lentils & celery

  • jbuchman on March 19, 2022

    Easy and delicious. Can substitute chicken sausage.

  • TTTLauren on April 21, 2022

    It was a good flavor combination. This one is easy yet I think with a few tries getting the lentil texture and flavor balance right can make it even better. I am a sucker for french lentils.

  • Lepa on June 13, 2022

    This is a really satisfying dinner. I don't love the celery salad, even if it is a nice contrast here, and might make a simple arugula salad instead next time.

  • Hansyhobs on October 11, 2023

    I've made this a few times and really like it. Very simple but it works well (the celery salad is great). My husband and I make the whole thing for ourselves with 3 sausages each

  • ccanderson210 on August 30, 2022

    Very tasty. Don't overwhelm the sauce. Use good lentils. Celery salad is surprisingly good. Would go well with garlic toast.

  • emily_4k034p on February 20, 2026

    this was just mid for me. It might have been the sausage, it might have been my mustard, who knows. but i probably wont make again. weirdly the celery was the best part (and ya girl HATES celery)

  • kelsey_sytpic on April 21, 2026

    Good flavor but not sure I loved the lentils. Would probably recommend cutting back on those next time to make it more saucy. The celery salad was a great touch.

• Golden brown & delicious chicken breasts with crispy bread salad

  • TTTLauren on April 21, 2022

    This one surprised me, it was addictive. I think using a good sherry vinegar is important, and a good balance or salty umami from the anchovies/olives and vinegar with the texture of the bread and lettuce and right level of dressing are key. Executed well its a good restaurant level main course salad!

  • KarenPR on February 26, 2026

    Easy to make on a weeknight. The butter sauce was so so good. The croutons turned out delicious. Next time i will add more bread to the sauce. I cooked boneless skinless because it’s what I have and they turned out pretty good. Next time I will definitely do it with bone in skin on chicken breast. I used red cabbage instead of radicchio and it worked really well.

  • krwhte on February 18, 2026

    Great flavor combination and the chicken turned out perfectly cooked.

  • sharon_olniyq on April 11, 2026

    Loved this! The anchovy croutons were insane, I used homemade sourdough. The radicchio was very bitter, I think I’ll mix a more mellow lettuce in next time so I don’t need as much honey. Overall easy weeknight salad.

  • ellwell on February 23, 2026

    This was a wonderful weeknight meal. The marriage of bitter, sweet, brine, and crunch was delicious. I used skin-on boneless breasts since that was the combo my grocer had—-which is an okay substitution if you monitor the chicken temp in the over (mine needed only about 10 min). Also subbed capers for the olives for my husband’s preference. I used 1/2 cup which was too much—1/4 cup would be sufficient. There isn’t much direction as to how much honey to drizzle. I used about 1 1/4 tablespoons, and I think it could have used 2 tablespoons.

  • BachranBears on December 19, 2025

    I’ve lost track of how many times we’ve made this salad. Incredibly delicious. The most delicious chicken breasts I’ve made (chicken thigh family here). I always make extra croutons because we just can’t get enough of them.

• Slow-roasted piri-piri(ish) chicken with crushed potatoes

  • TTTLauren on April 21, 2022

    Loved the potatoes they were amazing. The chicken was good but did not wow me. I may not come back to this one.

  • jen_psw6bm on March 26, 2026

    I spatchcocked the chicken so that it would be juicier. The best part were the potatoes. Absolutely incredible. They were caramelized and super buttery. 110% recommend.

  • Hillhan on February 01, 2026

    Aioli was fabulous and the chicken was juicy. The sauce was ok but not sure I would make again. I would however use this method for cooking a chicken. It was easy and delicious. I put in the oven and ran errands. Came home to a perfectly cooked chicken.

  • jessica_b1ggdo on January 27, 2026

    So delicious - we did a faster version in the green egg and it was perfect, wouldn’t change a thing. The spices on the chicken with the aioli and the potatoes ??????

  • Jhein12 on May 23, 2026

    I omitted the chilies to make this kid friendly. It was soooo good. Went out to the store and came back to the delicious chicken snd potatoes. Next time I might add carrots to the pan. The aioli was great.

• Miso-marinated pork steaks & a big pile of spicy cukes

  • TTTLauren on April 21, 2022

    I did not enjoy this one. The spicy cukes were good. The overall pork combination didnt work out for me.

  • emily_4k034p on February 20, 2026

    here to be a STAN of this recipe. Im not a big pork girl if its not ground in some capacity and this changed ?? my ?? mind ?? my partner and i agreed this was our favorite main dish from this book. be careful salting your cucumbers!!!

  • dmdmdmmm on February 14, 2026

    This was okayyyyy. The pork was sweet, it was fine. I’m not a huge fan of cucumber and this didnt make me like them even more.

  • SpatulaCity on March 02, 2023

    Not for me. Don’t care for the sweet almost caramel-like sauce with the pork shoulder. The sugar in the sauce charred the pork but it was still undercooked inside. Shoulder was pretty fatty and not the most pleasant. Way too much red pepper for me on the cucumbers, but cutting it down by about half made it edible for my whimpy self. Served over rice and overall just okay.

  • cookinchrissy on May 02, 2026

    I really liked this one and plan to make it again.

• Paccheri with pork & lentil ragù

  • Astrid5555 on November 23, 2021

    Great way to sneak some lentils into your kids’ (and husband’s) diet. The whole family happily finished everything, just perfect.

  • ShannonS on November 25, 2021

    Used a fraction of the rosemary called for and would probably skip it in the future. Would not hesitate to serve the sauce over rice as well as pasta.

  • Lepa on October 19, 2021

    This is a unique and satisfying dish. It's creamy and has a wonderful umami flavor from the pork, anchovies and tomato paste. The recipe was perfect and I wouldn't change anything about it!

  • Apepin on October 27, 2022

    Lots of flavor from a quick sauce. Everyone liked this.

  • vegabond2016 on January 12, 2025

    Loved this dish! Will make again.

  • jennicakes on January 14, 2026

    One of my favorite pasta dishes. Very easy for great payoff.

  • georgia_8noukt on February 17, 2026

    I veganized it with beyond Italian sausage instead of pork and used a mix of capers/olives/kelp powder to replicate anchovies! Was a fan favorite— so delicious

  • emily_4k034p on February 20, 2026

    subbed ground beef for the pork since we had that in the freezer and worked just as well! Loved the addition of the lentils to the sauce. Pictured with the pistachio green beans also from this book.

• Marinated lentils with spiced walnuts & lotsa basil

  • michalow on July 04, 2022

    This is a simple but delicious lentil salad with nicely balanced flavors and textures. Despite the prominence it's given in the recipe's name, I skipped the basil. Instead, I tossed in some salad greens and tomato.

  • Melissa_427 on April 26, 2023

    My favorite bites were the bites with raisins, so in the future, I'll double or triple the amount called for. Otherwise, such a lovely dish.

  • anothersarah on May 29, 2026

    I enjoyed this much more the second day. Still warm off the stove, I thought it was decent but that flavors weren't balanced. Out of the fridge, it was perfect! I did include the basil but wouldn't the next time, it's not the star here.

  • emily_4k034p on February 20, 2026

    Legit blew me away - i didnt think lentils would taste this good. I loved all the different textures!

• K-bas & cabbage soup

  • jenmacgregor18 on March 08, 2022

    I really wanted to like this. We love kielbasa. My only change was to substitute parsley, as we can't abide dill. The kielbasa was overwhelming in the soup. It came across as too strong and smoky. I ate some of the Kielbasa by itself and it was fine. The sour cream definitely helped. But just not enough to make it work for us. It may absolutely require the dill to offset.

  • Lepa on September 10, 2021

    I wasn't sure about this soup until I added the dill and a dollop of sour cream at the end, which made it delicious. I should have checked the reviews here because @cheffreddie's idea of adding lemon seems like the perfect finish and I'll do that next time!

  • Lepa on September 10, 2021

    Update: I had leftovers for lunch and added a squeeze of lemon and it made the soup even better. Thank you to @cheffreddie for the brilliant idea that seriously elevated this already delicious soup.

  • fairlyunlit on February 22, 2026

    I was skeptical at first but I was pleasantly surprised. Soup had great color and taste. Dill really livened it up. Greek yogurt was a good addition but it was good without it as well.

  • BearTrapHouse on April 05, 2026

    Another easy classic

  • averythingcooks on August 31, 2023

    I upped the vegetables a bit from my bin of "started veg" in the fridge...using up chunks of carrot + red & orange peppers and used a mix of dill & parsley. We both liked this and the tip re: adding a good squeeze of lemon was a good one. I also stirred Greek yogurt in at the end and 1/2 recipe yielded 2 good sized dinner bowls + a generous lunch for one. A head of cabbage is alot for 2 of us to get through and so this is an idea worth repeating.

  • ginger2212 on October 12, 2021

    I couldn't believe how flavorful this became! I can't tolerate beans so I swapped a zucchini. The vegetables were delicious paired with the sausage, dill, and sour cream. I agree lemon would be an excellent addition.

  • cheffreddie on July 15, 2021

    Surprisingly quick and easy, especially if you use a bag of pre-chopped cabbage like I did. I followed the recipe exactly and tasted it right before serving, and thought it tasted a little flat. I added the juice of half of a lemon, which added just the right amount of brightness and dimension it was missing. I'd like to try making a vegetarian version of this next time with mushrooms instead of sausage and mushroom stock!

  • kirstyn_2hd948 on March 26, 2026

    Loooove the soup so much, we make it often, especially with a loaf of homemade bread. Usu sub chicken broth for half the water, and add diced carrots to the onion and celery.

  • cameron_9ui0sv on March 03, 2026

    Delicious, easy, and fast.

  • hallie_pcjy9a on February 12, 2026

    Big fan of this soup. I usually prep all ingredients on Sunday and it comes together quick enough to be a weeknight meal. I love dill, but if you are not a fan, I would skip this one. The sour cream addition is essential in my opinion. I will try adding lemon next time per suggestions below! This freezes well too.

  • claire_txa051 on December 12, 2025

    Would double this recipe for leftovers - use plenty of black pepper

• Roasted salmon with marinated olive & potato chips

  • meggan on October 19, 2024

    Potato chips go well on everything!

  • jen_psw6bm on April 10, 2026

    This was surprisingly good. Don’t skip this one, the salty chips and the briney olives add an oomph to this salmon. Very good twist to a fish dish.

  • sharon_olniyq on April 16, 2026

    Loved the olive sauce but felt I would appreciate it more on a white fish. Salmon has such a nice flavor on its own I felt it was competing.

  • liz_rv8joj on May 17, 2026

    Incredibly easy. Low effort high reward. Great if you like briny salty things!

  • jfleissn on November 23, 2022

    I thought this was the bomb! Brilliant combination of flavors. I love salmon but this took it to a new level. The use of the potato chips is genius.

  • lp10731 on August 09, 2022

    Not my favorite recipe, but I also am not the hugest fan of olives or salmon (but had both on hand).

  • BachranBears on December 31, 2025

    I’ve lost count of how many times we’ve made this dish over the years. Everyone loves it. Easy enough for a weeknight, but impressive enough to serve to guests. Usually serve with some brown rice to ensure that no bite of the olive/lemon/caper mixture is left behind.

  • MonicaMadeIt on May 16, 2023

    My family made this for me on Mother's Day. Starting the salmon in a cold pan makes it so easy. The leftover olive/garlic/lemon mixture will be great on a vegetable and grain bowl for lunch. And I wonder why we've never topped our meals with potato chip crumbles before!

• Charred Brussels with soy butter & fried garlic

  • hirsheys on December 24, 2021

    Quite tasty. A bit of a fuss to make, but definitely a nice recipe all in all. Make sure to stir up the sprouts at the end so that the sauce and honey get well incorporated.

  • KarinaFrancis on May 31, 2022

    Not a bad recipe, but not a likely to repeat either. The sprouts were indeed charred but the dressing wasn’t as wow as I expected from reading the ingredients. I just don’t seem to be having much luck with this book

  • lp10731 on August 09, 2022

    I bbq-ed the sprouts which is an A+ idea, and the sauce was very savory, so I was quite into this as a side.

  • thefritschkitchen on March 12, 2025

    My brussels did not crisp as much as I would like, but I think that is on me. The garlic chips and soy butter were fantastic, although I wonder why you don't just add the honey to the soy butter. I did not use all the soy butter, I pour about half and my sprouts were swimming. I saved the soy butter and served it later in the week with some grilled steak, which was a fantastic addition. Will make again, hopefully to get a better char/crisp on my brussels. My husband and I love brussels, so I enjoy having a different option when we get tired for Julia Turshen's recipe with the manchego.

  • SpatulaCity on March 11, 2025

    Tasty! The Butter and soy combo is delightful. I served my sprouts alongside a curry dish, so used curry chili compound butter instead of regular butter, and also doubled the garlic chips. Also prefer to roast Brussels sprouts cut side up so they don’t steam themselves. went a little far in the charring :) Would be a great dish for company!

  • JeffALNY on March 11, 2026

    My friends LOVED these.

  • hjcrookston on May 27, 2026

    Super delicious and easy to prepare!

  • amy_hoztwq on June 03, 2026

    This is one of my all-time favorite recipes, and I make it all the time. I bring it to Thanksgiving. I bring it to dinner parties. I make it on Tuesday for myself. It’s so good.

  • emily_4k034p on February 20, 2026

    LOVED these as a vehicle for butter (lol)

  • lindsey_5xsrit on January 29, 2026

    Soooo tasty! The recipe did make too much butter for the quantity of Brussels + I mixed the honey into the butter sauce for ease of serving.

• Sunday brisket

  • lmalter on September 30, 2025

    This came out so delicious. I followed it to a T and while I side eyed the addition of chickpeas and at first the tomato sauce didn’t seem super flavorful- it all came together in a flavor bomb when done. I served this over mashed potatoes and everyone completely cleaned their plate.

  • louisa_hz5w6d on May 31, 2026

    Great Sunday dinner! Super easy, tastes like you've been slaving away for hours when all up its about 20 minutes of active time. Used red miso and stock instead of wine and it was still delish. Adjusted recipe for a 1.8kg brisket, salted overnight. Served with some shokupan and pickles. Delicious, rich and perfect for a wintry night!

  • emily_4k034p on February 20, 2026

    couldnt find brisket so used another cut of beef which was still delish. surprised at how thick this came out, used it later in the week as a sauce for pasta which was delish as well

• Caramelized fennel with Parmy frico

  • Wende on May 23, 2021

    This recipe is absolutely delicious. It makes use of the whole fennel and the layers of flavors and textures make it crave-worthy. Everyone in my family loves it.

• Sweetie P's with peanut-chile salsa

  • KarinaFrancis on October 20, 2021

    I thought this was just ok, I felt like the dressing was lacking something. I’m not likely to repeat

  • Agaillard on September 23, 2021

    Just made it and nice! I loved it! Very pretty too, and the sauce is addictive...Stayed mostly true to recipe except replaced chile by a mix of cayenne and espelette pepper. Agree on the fact it feels like a side. I would add rice for a vegetarian meal and I myself supplemented with a small sandwich of duck rillettes :)

  • pattyatbryce on October 14, 2021

    Just ok

  • foodgloriousfood on June 15, 2021

    It was ok but wouldn’t make again. I had to amp up the honey, red chile flakes and ancho powder for it to have enough flavor to complement the sweet potatoes and peanuts. Not a keeper for me.

  • Kduncan on July 15, 2021

    This was a pretty quick dinner, made exactly to recipe, which we really enjoyed. Our only qualm is it felt more like a heavy side dish then a main. If we had a side dish probably would have felt more like a full meal.

  • emily_4k034p on February 20, 2026

    the sweet potatoes turned out delicious but the peanut salsa left a lot to be desired. not sure if i burned it or if it was just not for me

• Peanutty pork noodles with crunchy celery

  • KarinaFrancis on October 21, 2021

    I thought this was just ok. The sauce was really good, lots of peanuty flavour and a nice kick from the sriracha. I don’t see the point in making patties then breaking them up so I just left the pork in big lumps which worked. Not sure if I’d make it again

  • coryelizabeth on September 27, 2021

    I made this with ground turkey and found it somewhat lacking, but....the recipe is a celebration of pork, after all. 3 TB of honey made the final dish quite sweet, at least to my palate; those who prefer things on the savory side might prefer to decrease the honey and increase the Sriracha. Nevertheless, this came together quickly and is certainly tasty.

  • averythingcooks on April 05, 2022

    I scaled everything back to 1/2 except for the noodles - I used 4 oz (1/4 recipe) of a thinner noodle to "leave room" for more veg (stir fried red onions, red peppers & broccoli). The sauce (made with a little less honey) was really flavourful and easy to heat up/down as preferred. Starting with pork patties ensured well browned, crispy bits before breaking them up into smaller pieces. Frozen peas went in with all the other veg and each bowl was topped with green onions & chopped peanuts. This was a great noodle bowl (with a great hit of freshness & crunch from the celery) that came together quickly as a lot of prep was done early. I would make this again for sure.

  • rachelleg88 on July 29, 2021

    Pretty good! Has a nice spiceyness to it, and the celery with the peanut butter kind of reminded me of my favourite snack! :) Would recommend to try and eat this same day, it's okay as leftovers but the sauce really thickens.

  • cheffreddie on June 10, 2021

    Really nice with the fresh pasta. I love that the celery is tossed in raw at the end and just cooks slightly from the residual heat and retains a lot of crunch. The only thing I'd do differently is drain off at least half of the fat after cooking the ground pork - the recipe doesn't instruct to do this and I found the sauce to be just a little on the greasy side as a result. I think this would also be awesome as a vegetarian dish with either chopped shiitakes or some Impossible burger crumbles.

  • Hansgee on September 15, 2023

    I made this once a few years ago and thought it was pretty meh. I recently felt inspired to give it another shot (the small ingredients list doesn’t hurt) and used fresh linguine from Whole Foods, rather than the dry noodles I subbed last time. This time, it was really good! It was a perfect meal to eat for leftovers and lasted quite a while. A delicious, simple Asian-inspired noodle dish. I probably won’t make it all the time considering the pound of fresh noodles cost $10, but it’s still a great recipe to have in your repertoire.

  • CaptainPantsless on April 20, 2026

    Made with a short pasta today. Still slaps.

  • RachelHiltzgerr on March 06, 2026

    Molly doesn't disappoint. We loved this. Used 1/2 a pound of dry pasta and took everyone else's advice and added extra veg (about a cup of thin sliced cabbage and one carrot). I finished it with some fresh mint leaves. Perfect!

  • BearTrapHouse on December 11, 2024

    A classic go to. So good. We typically add thinly sliced carrot and cabbage as well to veg it up. Also depending on how much extra veg we use, we will 1.5 the sauce. We also normally use Cavatappi.

  • hjcrookston on May 05, 2026

    Delicious! We used ground turkey instead of ground pork bc the store was out of stock and it still worked really well!

  • ellen_gvlooi on June 08, 2026

    didn’t have ground meat so used tofu! honestly if I used tofu again I would blend it with the sauce since it falls apart way easier. have made with pork before and was easy and great

  • adellel on February 24, 2026

    This was so delicious! I love peanut noodles, and this didn’t disappoint. Surprises that the celery didn’t annoy me.

  • kelsey_sytpic on April 21, 2026

    Delicious but would double the sauce next time.

• Cold & crunchy green beans with garlicky pistachio vinaigrette

  • KarinaFrancis on April 10, 2023

    My first success from this book! A great and simple side dish. I didn’t think it would need salt with all the Parmesan but it benefited from a sprinkle.

  • ezwriternc on April 30, 2023

    This was a great cold side dish. My only complaint is saying the beans need 4 quarts of water and a cup and a half of salt to cook. I am going to halve that next time. And yet it still needed a pinch of salt to finish it! But a great tasting recipe. Perfect for a summer bbq.

  • jfleissn on July 12, 2023

    Scrumptious! Halved the recipe but kept all the garlic, which worked well. A really satisfying veg dish that could practically be a full dinner with some bread and maybe a light soup.

  • luluinphilly on March 06, 2023

    This is delicious and not shy on the salt and garlic (a good thing for me). It really is better after a nap in the fridge to get the beans crispy and let the flavors meld.

  • SpatulaCity on March 12, 2025

    Yum! I didn’t add the full amount of salt to the blanching water and it turned out fine for us. Basil or a fresh herb would be a nice add but even as written it’s very tasty. Would be an awesome summer salad

  • leah_oqiu7o on February 16, 2026

    One of my favorite side dishes for holidays like Thanksgiving and Easter

  • emily_4k034p on February 20, 2026

    not a big fan of cold sides normally but this worked really well - the lemony flavor increased over time which i loved! Pictured with lentil and pork ragu from this book

  • AllisonML on April 12, 2026

    I thought this was fantastic and would make the vinegarette by itself. My husband didn’t like the green beans cold and heated his plate and still thought it was great. Very easy!

• Peach & tomato salad with sizzled halloumi

  • Rachaelsb on July 28, 2022

    Beautiful visually-flavor was not as bold as I expected. Vinaigrette felt a bit flat.

  • marichal.gupta on August 21, 2025

    Delicious! Comes together quickly and had nice flavor. Mustard seeds were key. Fresh and zippy summer salad - will make again.

  • SpatulaCity on August 13, 2024

    We had black mustard seeds and am not sure if this would have tasted better/different with yellow mustard seeds? I didn’t feel like they contributed much flavor, and had an almost bitter finish. Ripe peaches, heirloom tomatoes and basil are always a wonderful combo. The salty halloumi was nice.

  • Hansgee on August 04, 2024

    This was a lovely early August meal! We got our mustard seeds from a local Greek store, and I think they were a little stale because I didn’t get as much mustard seed flavor as I would’ve liked. Another commenter said the vinaigrette fell a little flat, maybe their lemon wasn’t juicy enough or their produce not ripe enough. I personally thought it was great that it was zippy but still let the flavors of gorgeous in-season produce shine through. The halloumi is a fabulous addition, but could sear parts of a block of feta.

  • lofolky on July 18, 2022

    This was so good! Heirlooms and peaches were plentiful at the farmer’s market so gave this recipe a go. Simple, fresh, and definitely a visual stunner if you use different color tomatoes.

  • fiona_1b1b0u on February 04, 2026

    Add some hot honey on to the halloumi

  • jd_z77v3u on January 23, 2026

    delicious summer meal! in response to previous reviews, black mustard seeds do have a different flavor than yellow or brown mustard seeds, but I don't think it will make or break your meal.

  • simone_lu3llo on May 25, 2026

    Nothing groundbreaking about this recipe, but very tasty. Definitely worth waiting for peak peach and tomato season to make.

• Winter Greek salad

  • selena__rhea on July 22, 2021

    There is a lot going on in this salad- sweet, bitter, sour, salty, cool, creamy, and crunchy. It is July, so I subbed apricots for the persimmons. Did all the prep earlier in the day and simply added the fruit and cheese before serving with grilled chicken and Diane Kochilas' Ladenia. Probably would use Kalamatas instead of Castelvetranos next time around.

  • liz_rv8joj on February 16, 2026

    Love this, combo of flavors is incredible. Great for a fancy side salad for hosting

• The minimalist wedge

  • tarae1204 on September 19, 2021

    Delicious, lemony, garlicky, creamy and crispy. Will make this again.

  • averythingcooks on June 01, 2022

    Tarae1204's comment hits all the key flavour points exactly! I used regular yogurt in place of Greek and so the dressing didn't need much thinning. The "pre-dressing" of the lettuce with lemon, salt & olive oil is a great idea that provides lots of sharpness to offset/compliment the lovely, creamy dressing. We also liked the crispy panko bits throughout each bite and I would make this again for sure!

  • KathrynEberle on June 01, 2026

    Great easy salad. Wonderfully easy side for a full protein.

  • rachel_q1lg6q on April 13, 2026

    Wow, fantastic and so simple. Will make again!

  • adrielle_jha1wo on March 03, 2026

    This recipe is everything. The layering of acid and salt means you get the perfect bite in every hunk and forkful of iceberg *except* much more crushable because it replaces the (often delightful) heaviness of the bleu cheese dressing with a lighter, herbier drizzle. Fully support.

  • caroline_kmzniq on January 28, 2026

    Simple, easy and great. Maybe a little too much lemon.

  • simone_lu3llo on June 12, 2026

    Iceberg lettuce never tasted so good. The dressing is an absolute banger.

• Caesar-ish potato salad with radishes & dill

  • Lepa on September 01, 2021

    This is tasty but I didn't have enough sauce for the potatoes. Next time I might make 1.5x the mayo (which is extremely delicious!)

  • ezwriternc on April 24, 2023

    This was terrific. I used one pound of potatoes but all the sauce. Used a bag of baby potatoes from Walmart and anchovy paste from a tube. Everyone loved it. The radishes were great too. i added scallions and parsley instead of the dill. Definitely going into my rotation this summer!

  • ltierney01 on July 09, 2021

    This recipe is a total banger. I've made it for 2 bbqs and everyone loves it!

  • averythingcooks on March 12, 2026

    I made 1/3 of the dressing for 1/4 of the potatoes knowing I was adding some extras. I quick pickled the (match sticked) radishes + diced celery in a bowl of pickled carrots with their brine & I added chopped hard boiled egg + chopped scallions to the finished salad. We liked the dill, using less to taste & next time I would 1/2 my little potatoes before cooking for better seasoned, smaller smashed chunks throughout our bowls. A nice variation on a potato salad.

  • claire_txa051 on February 18, 2026

    Idk how everyone said there’s not enough sauce bc I felt like it was super creamy! Watermelon radishes and other winter varieties might be too overwhelming for this recipe though, just to be aware

  • justine_0m1c9h on April 20, 2026

    Didn't wow me, a bit bland. Likely won't make again.

• Sneaky cottage cheese salad

  • Lepa on June 29, 2021

    This is a delicious flavor bomb of a salad! I made it with salted almonds, as I had some to use up, and added some shredded chicken. Wow, I'm so happy with this lunch.

  • SpatulaCity on February 28, 2023

    Tasty! Added hard boiled eggs to make it a meal. Used the full amount of dressing on two servings instead of four.

  • HollyLF on January 29, 2024

    Tasty! I ended up blending the dressing because I am not always a fan of the chunkiness of cottage cheese. I used the full dressing on 2 servings of salad, I don't know if it is because I blended the dressing, but if I have more people over, I would double the dressing.

  • jaelsne on August 08, 2024

    Very good salad! The dressing was similar to our family’s lemon vinaigrette. We halved the recipe and the dressing and found it was plenty. The addition of cottage cheese (we used low fat) added a bit of protein as well as creaminess. It was delicious.

  • jen_psw6bm on April 15, 2026

    This is amazing. Make as is and you won’t regret it.

• Chorizo & chickpea carbonara

  • Lepa on December 09, 2021

    This book keeps delivering creative and seriously delicious recipes! We liked this version of carbonara. I liked the texture and flavor that the chickpeas and chorizo added.

  • SpatulaCity on March 03, 2023

    Oooooo the chorizo is such a fun take on carbonara! Really loved it and the smidge of lemon zest at the end was perfect. I don’t know that I needed the chickpeas but they add some substance

  • Bessp on September 16, 2025

    I accidentally used the wrong kind of chorizo, but it worked pretty well all the same. If you, like me, end up using the loose chorizo cube instead of the smoked, cured kind, reduce the salt in the pasta water a bit. I added some frozen corn and spinach at the end for a vegetable component, I really liked the result.

• One-pot chicken & schmaltzy rice with lemony yog

  • Lepa on February 27, 2023

    This was just okay for us. I think the rice was a bit bland and could have tasted better if I cooked it in broth instead of water. Some of the rice didn't fully cook. I also had snap peas that were a bit woody so that didn't help. I did like the sauce and might try this again.

  • cheffreddie on June 09, 2021

    This recipe was absolutely amazing! I was a little concerned that it might not come together as described, but it turned out perfectly. I followed it almost exactly (only used 1 lb of chicken thighs instead of 2, since I was just cooking for myself and my partner). Molly warns that 1 cup of chopped dill seems like a ton, but it melded into the rice nicely and tasted very balanced. Don't skip the pistachios. I will definitely be making this again!

  • AGJohnson on March 28, 2023

    So, so good. Based on another review, I was nervous of it not being flavorful enough. I subbed the water for chicken broth and it was excellent.

  • jen_psw6bm on May 18, 2026

    Love the contrast of the tangy yogurt sauce with the savory soft rice and buttery chicken. The only thing that didnt seen accurate was the amount of water needed for the rice to cook. It was definitely more than 2 cups. I used about 3.5.

  • simone_lu3llo on March 04, 2026

    A fantastic one pot meal.

  • may_5exqkl on January 22, 2026

    Used brown rice, takes longer to cook

  • AllisonML on March 21, 2026

    This was fabulous - followed one note here to add a little chicken broth so I did. I also cooked two breasts in with the thighs. I didn’t get it as nice and pretty as Molly but it was delicious. I used cilantro instead of dill because I had it on hand and it was great. My kids did not touch it ?? I will note that the rice didn’t cook in the allotted time HOWEVER I am pretty sure it’s me and my stove I struggle with rice!

• Strip steaks au poivre

  • jessica_8s3n6x on March 12, 2026

    Really tasty and came together easily

  • jessie_458g3h on February 18, 2026

    Great recipe! Sometimes comes out a bit sweet, so we tend to scale back the Cognac/sherry a skosh. But we always come back to this recipe!

  • KathrynEberle on June 01, 2026

    Wonderful easy way to cook a steak!

  • averythingcooks on May 11, 2026

    The 2 of us split a nice ribeye & I made 1/2 the sauce (maybe 3/4's next time??). With a 4 colour peppercorn blend & the brandy, we enjoyed this delicious steak with some crispy herb roasted potatoes & a little green salad. A repeat for sure.

• Yogurt-crusted lamb chops with charred lemons & sesame

  • ellwell on September 16, 2022

    YUM YUM YUM! We both thought these were delicious and it will go on repeat. Served with rice/spinach combo (with a little harissa paste) in the instant pot.

  • jen_psw6bm on March 31, 2026

    This was surprisingly AMAZING. I will forever make this and the yogurt marinade. Completely genius. It made the lamb crispy but equally tender.

• Crispy-skinned salmon with harissa & citrusy fennel salad

  • Samrem on August 08, 2023

    Salad flavor was so bitter, not a good combo, tossed out. Salmon was good

• Seared scallops with curry butter, sweet corn & Sungolds

  • emily_4k034p on February 20, 2026

    3.5 for me - didnt really reheat well but overall delicious!

  • sarah_6pau1d on March 29, 2026

    Great summer dish

• Crispy buttered shrimp with 20 cloves of garlic

  • dmdmdmmm on February 14, 2026

    Turned out alright. Not sure if that amount of garlic was necessary tho but its fine

• Mushroom toast with a Molly egg

  • adellel on March 23, 2026

    This was so good. The only thing I’d do next time is reduce the red wine vinegar in half.

  • hjcrookston on May 02, 2026

    So, so good. I was looking for an easy recipe to use up mushrooms before they went bad and this was perfect. 10/10 no notes.

• Jammy eggs with yogurt & brown-buttered nuts

  • kellyluc on January 16, 2024

    This was decent, mopped up with warm homemade sourdough. I prefer my jammy eggs warmed though, like in Ramen.

  • MonicaMadeIt on August 17, 2022

    This has made it onto my list of best easy recipes. I hated eggs for the first 30 years of my life and have tolerated them for the past 15, but now I actually like them. These instructions worked perfectly, with fully cooked whites but still jammy yolks. The garlic yogurt and spiced buttery walnuts are just great too.

• B-fast tacos with charred scallion salsa & fried pepitas

  • RachelHiltzgerr on May 01, 2026

    Good, not great. Very easy though. I liked that in a breakfast recipe.

  • MonicaMadeIt on July 03, 2022

    These came together very quickly and we enjoyed them. I thought the finished product needed a little more crunch though, like pickled red onions. The charred scallions were delicious as were the fried pepitas.

  • elherman on May 28, 2026

    Seemed to use an inordinate number of dishes, which I would modify, but otherwise quite tasty for few ingredients

• Perfect poached eggs with spiced chickpeas & smothered pita chips

  • MonicaMadeIt on July 03, 2022

    The egg sieving technique didn't help us in terms of making poached eggs with whites that don't splay out. May have been operator error. The finished dish was dry and a little blah but our eggs were a bit overdone so lacked that jammy yolk to mix in with the chickpeas.

  • jd_z77v3u on January 23, 2026

    I like this recipe a lot but I use baharat instead of ras el hanout. turns out I dont really like ras el hanout that much. I didn't know until I tried this recipe (lol)

  • lily_o1t41p on April 21, 2026

    Favorite recipe until I die

• Saucy eggs all'Amatriciana

  • MonicaMadeIt on July 03, 2022

    LOVED this. easy, quick way to use up some stale bread and a small amount of bacon.

• Graziella's pasta al pomodoro

  • dmdmdmmm on February 14, 2026

    This was okay. Pretty simple and quick enough to make

  • averythingcooks on September 02, 2023

    The only change I made here was to crisp up & then chop some prosciutto to add to the finished pasta. This was surprisingly just ok for us....it lacked texture (even with the prosciuotto) and seemed very one note which got to be a bit much after 1/2 a bowl. I kept wishing I had made a crunchy, seasoned panko topper and without me saying it, T also mentioned it. We vastly prefer the oven roasted cherry tomato recipe I make (with chunks of red onion & sausage included in the cast iron pan).

• Orzo al limone

  • Ileana on June 26, 2021

    So good! Made the recipe exactly as written and it had the perfect amount of lemon flavor. Served with breaded pork cutlets and a green salad, hoping there'd be leftover orzo for lunch. But oops, it was so delicious the leftovers didn't get left at all.

  • allisonsmuk on October 07, 2022

    The amount of butter/oil she uses is not necessary

  • dmdmdmmm on February 14, 2026

    Honestly wasnt a fan. I just felt it was wayy too much cheese :(

  • krwhte on February 16, 2026

    Made as written except for subbing shallots for the onion based on what I had on hand and it turned out perfectly.

  • Pakpack4 on January 21, 2026

    I dumped out the pot! The Parmesan just got so stringy that it was not enjoyable to eat through the gobs of cheese. The lemon flavor was nice though. I think maybe a user error on this one?

  • lily_o1t41p on January 31, 2026

    The only note I have about this excellent recipe is that “serves 4” is only accurate as a side or precursor to a larger meal- I added frozen peas to get veg in and bulk it up a bit and it was still just enough for 2 for dinner.

  • lily_o1t41p on February 19, 2026

    Added peas again (it’s just a nice addition!) and paired with the miso butter roasted broccoli from NYTimes Cooking for a truly delightful easy dinner.

  • Abchmiel on January 29, 2026

    Really good recipe, I would keep it on the warmer side to make sure the Parmesan melts all the way. Likely also do not need that second batch of butter.

  • jennifer_vszvd1 on April 18, 2026

    Delicious and easy. Suggested serving if four is off unless this is used a side. I served this with roasted asparagus and grilled chicken and got three large meals. Cook time was longer than expected based on the recipe. I forgot the extra butter at the end and didn’t miss it. Lastly, I recommend adding the Parmesan very slowly while stirring. I sprinkled it all on top and stirred and it clumped up pretty badly. Despite the long comment, I’ll definitely make this again. The flavor was great.

  • simone_lu3llo on May 25, 2026

    The flavor was great, but the consistency was very soupy. Did not thicken up as it cooled, as the recipe said it would.

  • jen_psw6bm on March 26, 2026

    Made with roasted thighs and a ceaser salad. VERY good.

• Pasta salad with morty-d, mozz & pistachios

  • pattyatbryce on August 28, 2022

    Definitely use burrata - it's worth it. Very enjoyable dish.

  • ginger2212 on July 06, 2021

    This was delicious!! My husband, who does not like pasta salad, also loved this! I was very nervous when I added the 2/3 cup olive oil (that is a lot of oil!) to the olive and lemon mixture but it worked out perfectly. I used burrata instead of mozzarella because well...when in Rome. Highly recommend.

  • jen_psw6bm on April 22, 2026

    Made this into a hot pasta salad which was amazing. Will definitely try this again as the cold version so the burrata doesnt entirely melt.

• Orecchiette with bacon, snap peas & ricotta

  • averythingcooks on March 14, 2024

    This was easy to scale down to one serving and for me the highlight was the heavy grind of pepper in the bacon pan (flavouring the bacon and blooming in the bacon fat) that came through beautifully in the finished dish. I used the snap peas this time but think that frozen peas or broccoli (both much more likely to be in the house) would be perfectly fine here.

  • Apepin on May 16, 2022

    It came together quickly and the kids loved this.

  • adellel on February 21, 2026

    This was delicious!

  • cardan on September 09, 2025

    Very tasty and easy to make. It was very pepper forward, but we enjoyed it and come back to it regularly.

• Big shells with escarole, 'chovies & mozz

  • BearTrapHouse on February 13, 2026

    This is so lovely. Used kale because we couldn’t find escarole.

  • Hansgee on January 13, 2023

    Quick umami comfort food recipe! This is the second time I’ve made this recipe and it turned out just as delicious as the first. It’s always fun to cook with a green I don’t often use. Molly originally wanted to develop a baked pasta, but came up with this stovetop, weeknight-friendly version instead. We used jumbo shells. I put in an extra anchovy and extra pepper flakes due to personal preference; could have used more pepper flakes, but I’m a spice hound. The mozzarella does have a tendency to clump up when it has cooled a bit, but its not a dealbreaker. Breadcrumbs are a must and next time I’ll grate some extra parm for the bowls.

  • ashley_p5rv4e on May 30, 2026

    An easy, delicious, umami-bomb of a recipe.

• Master beans

  • taylara on November 21, 2024

    This is my go-to bean recipe. I always adjust the recipe based on the type of bean- omitting meat/parm, changing up the herbs, etc. I have used the full cup of oil and it is good that way but I usually cut it in half.

• Farro & charred corn salad with salted almonds & queso fresco

  • eclairea on June 07, 2026

    I love this salad so much! Can’t wait for corn season so I can make it again with fresh corn - for today, just charred up some frozen kernels and it did the job. Will continue to make it again and again!

  • averythingcooks on June 02, 2022

    I made this pretty much as directed but did use 2 of the suggested substitutions (specifically feta & basil ). Quick pickling the onions in the vinaigrette & using the almonds (purchased a while ago by accident and so lingering in the freezer ) are both great ideas worth using in other recipes. I also added red pepper & spinach just to up the veg. One thing though - I cut it in 1/2 and it still made a mountain of salad to serve 2 of us - I will play with amounts / ratios to get down 1/4 next time. And yes, there will be a next time - we thought this was a delicious mix of flavours and textures.

  • adellel on January 19, 2026

    First time with farro, and I love it! The flavors are amazing together. I can’t imagine if I actually made this with fresh summer corn.

  • jennifer_vszvd1 on April 29, 2026

    Good flavor, but there was a lot of extra dressing left in the bottom of the bowl, so I’d cut it in flag next time.

  • jen_psw6bm on May 13, 2026

    This was a solid side dish that was flavorful and healthy at the same time. Really enjoyed making it and my kids loved it!

• Big beans & spicy greens gratin

  • jaelsne on January 17, 2025

    Absolutely fantastic. I normally don’t cook with such rich ingredients, but I’ve found myself eating fewer vegetables than I would like and decided to give this recipe a try. Wonderful recipe that I would eat again and again!

  • BearTrapHouse on April 05, 2026

    This is a classic

  • krwhte on January 12, 2026

    Made with Gruyère, butter beans, broccoli rabe, and kale. Perfect!

• The Cae sal

  • scampersand on January 14, 2026

    Perfect Caesar dressing recipe

  • vegabond2016 on January 12, 2025

    Great recipe. Like the other reviewer, I used an immersion blender (with a whisk attachment) for the dressing. I also doubled the amount of lemon zest. I had to leave the croutons in the oven for around 8 more minutes than the recipe calls for to get them nice and brown.

  • Soulkitchenjen on November 18, 2024

    I used an immersion blender and a jar for the dressing. I think that the croutons could use more crunch and chew. I’d use a bit more oil. Very solid dressing that is closer to mayo in consistency. This is not one your pour. It’s one you scoop and toss in a bowl.

  • Samrem on July 07, 2023

    My go to ceasar salad recipe.

  • MonicaMadeIt on July 03, 2022

    So, I cheated and used mayonnaise instead of making my own. Added the anchovies, garlic, cheese, and lemon as directed. This was amazing and perfect for a night when all I wanted was a crisp salad.

  • lindsey_5xsrit on December 27, 2025

    The only Cesar Salad recipe you need! Classic flavor and so easy to put together. The only thing I do differently is chop the lettuce.

  • sarah_6pau1d on March 29, 2026

    Favorite Ceasar recipe- made for a large crowd dinner and everyone loved it

• Napa cabbage salad with shredded chicken, cotija & corn nuts

  • luluinphilly on September 12, 2022

    This was a great week night meal- think coleslaw meets chicken salad but make it zippy, spicy , crunchy and southwest. The corn nuts at the end really make it great. (You could substitute a bag of coleslaw mix if you didn't feel like chopping cabbage and radish )

• Ants on a log cel sal

  • jaelsne on September 01, 2024

    An unusual and delicious salad. I loved the crunch and the diversity of flavors combined in one dish.

  • lofolky on May 18, 2026

    This was SO GOOD!! I immediately texted a friend after to recommend it. A fantastic fresh, bright salad that legit tastes like ants on a log!! If you like celery you need to try this!

• Spicy creamed greens with bacon & dill

  • amandaeats on August 20, 2023

    I love this preparation - after the first time I made it, I scaled the cream back to one cup and added stock (and I’m not afraid of fat!). The dill makes it

  • Apepin on January 24, 2022

    I added a can of cannellini beans to this and was able to make it into a meal served with bread. Delicious, but clearly not healthy.

• Blistered broccolini with charred dates, lemons & sesame

  • ozfoodie on February 05, 2022

    Absolutely loved this. Beautifully balanced flavours and quick to prepare and cook. We made half the recipe with one bunch of broccolini, and served with roast chicken.

  • thekait on December 18, 2025

    Quick and easy to make, and quite tasty. Used meyer lemon because it's what we had, so perhaps not as acidic as it was supposed to be, but still tasted balanced.

  • SpatulaCity on March 05, 2025

    Tasty! Even though we don’t love eating lemon rind. Otherwise a true winner! Served with the Pastrami roast chicken also from this book.

  • BearTrapHouse on March 04, 2026

    Didn’t knock our socks off, prefer broccolini with less going on.

  • krwhte on January 12, 2026

    Made as written and turned out perfectly. Excellent combination of flavors and quick prep.

  • lily_o1t41p on November 20, 2025

    Bring this to a family/holiday dinner when tasked with a vegetable side and just wait for the praise to roll in!!

  • nick_ixtfmj on January 13, 2026

    Tasty recipe, flavours worked well together and were balanced. I served it with the pastrami roast chicken that is also in this book.

  • jen_psw6bm on April 16, 2026

    One of the best broccoli dishes I’ve ever made. Fortunately I was out of lemons and subbed with red wine vinegar and it ended up being better. I never knew vinegar with cooked veggies amplified the salt and flavors so much.

• Grilled corn with sambal-sesame butter

  • lofolky on May 18, 2026

    This was delicious, the lime really made it!

  • Hansgee on September 02, 2022

    Very delicious and easy side dish, requiring just a few pantry staples. The lime zest really adds a lot to the butter - I recommend not skipping! The sesame oil adds some complexity to the butter that’s really nice.

• Jammy pepps with feta & basil

  • averythingcooks on September 01, 2023

    I made a 1/2 recipe of these lovely peppers to serve with crispy air fryer chicken piccata and we loved them. I used sherry vinegar this time and the full fresno for the 1/2 recipe. I did watch them pretty carefully in the oven and took them out a little earlier than she suggests. I will definitely be making this often, for company and just for us.

  • rachel_q1lg6q on March 05, 2026

    An amazing dinner party app with crackers. It’s a hit!

• Charred leeks & burrata with walnut bagna cauda

  • lp10731 on August 09, 2022

    This was crazy delicious. Made homemade ricotta instead of burrata and served on toasted sourdough.

• Roasted squash with buttered pine nuts & feta

  • Hansyhobs on March 12, 2023

    I had an acorn squash knocking about so wanted to give this ago. Super easy and extremely delicious. The buttery pine nuts are excellent

  • ellwell on March 14, 2023

    Wow. This was really good. A new favorite. Make sure you get the squash (I used acorn) REALLY carmelized. I wanted to stop eating it but was able to eat past the pain:)

  • pattyatbryce on February 20, 2024

    Buttered pine nuts and caramelized squash - what's not to love?

  • KarinaFrancis on July 14, 2024

    I made this with butternut squash (acorn isn’t common here) and really liked it, nice and easy while roasting some chicken. The dressing isn’t too rich but very tasty.

  • sarah_6pau1d on March 29, 2026

    A favorite during colder months

  • rachael_18bc7s on May 25, 2026

    Very good. Served on grain bowl with spinach and sherry vinaigrette

  • simone_lu3llo on February 17, 2026

    This recipe is delicious as is, but have also tried serving the squash on top of a bed of whipped goat cheese in place of feta. Divine.

• Raw & roasted rainbow carrots with sesame & lime

  • Hansgee on January 13, 2023

    SO GOOD. Omg. Wanted an easy side that wasn’t a green to pair with her Big Shells w/ Escarole, etc. recipe. I love Alison Roman’s grilled carrots with cotija and lime; I love tahini-glazed carrots: I just love roasted carrots. But this may be my new favorite way to prepare them. The earthiness from the roasted root vegetables and the punch of acidic, fresh flavor from the lime and other seasonings worked so well together. Next time, we’d do less that half (maybe a quarter or third) of the carrots left raw. Also, make sure you’re very thinly slicing the raw carrots. It makes all the difference. The raw ones are good for texture, but nuts or another raw vegetable could probably be subbed as well. Updated to say: I’ve made these for many events and they are always gobbled up. Perfect at any temp. I like the raw carrots more now than I did previously: trick is to slice very thin and let marinate in the dressing.

  • emily_4k034p on February 20, 2026

    If i was only going to make one thing from this book it would be these carrots. WOW!!!

• Smooshed & crispy potatoes with salt 'n' vinegar sour cream

  • averythingcooks on April 04, 2022

    These were crispy & delicious prepped exactly as written with hits of vinegar coming from both the sour cream and the actual potatoes. Yes - there is a lot of salt in the water used to boil the potatoes but trust her - it worked. A definite repeat!

  • Soulkitchenjen on August 27, 2023

    Sooooo good. Like a really exceptional side.

  • jmohart on March 04, 2026

    These tasted great but weren't worth the effort for me. Loved the sour cream, never thought to add vinegar to it.

  • dmdmdmmm on January 25, 2026

    These are so so so so good! Everyone in the family and it’s def a recipe you wanna keep in your back pocket.

  • eclairea on January 26, 2026

    These were extremely yummy - nice and crisp and perfect amount of vinegar. Next time may try Eric Kim’s method from Korean American where you don’t need to boil first.

  • hailey_tthlx3 on January 12, 2026

    Delicious. Mine didn’t come out like the photo but the vinegar on the potatoes and sour cream were great.

  • AllisonML on March 17, 2026

    These were good! A bit of work.

  • jen_psw6bm on March 27, 2026

    This was great! The more smooshed, the better.

• Supremely creamy tomato & cheddar soup

  • scampersand on January 14, 2026

    Very easy and quick tomato soup with a lot of flavor

  • aceedubs on February 11, 2026

    I did one can fire roasted diced tomatoes because I couldn't find crushed and 2 cans crushed tomatoes. I blitzed everything with my immersion blender too, because the kids don't like "chunks" in soup.

  • cardan on September 04, 2025

    This has far too much dill for my taste.

  • jen_psw6bm on April 22, 2026

    Probably would leave out the dill next time. Overall, a solid tomato soup. Blended it to make it not chunky. But also, why does every tomato soup not have any sugar to cut the acidity of the tomatoes? Added about 3 tablespoons of honey to round out the soup.

• Golden get-well soup

  • Lepa on January 19, 2022

    This was decent. It's very gingery and the broth may have benefitted from some other vegetables to round out the flavor but considering how easy this soup was, I was pretty happy with it.

  • SpatulaCity on February 28, 2023

    Made for my husband whilst he was sick and he really enjoyed it. I added some fish sauce for umami. I only had minced frozen ginger, so used 4ts and the flavor was very mild.

  • jaelsne on June 20, 2024

    Made this for my family as we were all recovering from colds. We all thought the soup was delicious. It’s actually a thinner version of jook, also called congee.

  • HollyLF on January 29, 2024

    Very gingery, soup was tasty but it gets too thick if you don't eat all the servings at once.

  • jennsutherland on February 20, 2026

    Probably the recipe I make most from any cookbook. Bring pots to friends who are sick, etc. I do make with chicken stock ba water.

  • ellen_gvlooi on February 25, 2026

    make this whenever i’m feeling the slightest bit off, with whatever chicken is on hand (boneless skinless breasts this time)

  • cesmith19 on September 28, 2025

    Absolutely love this soup! Only issue is the numeric stains everything lol. I always add more chicken for more protein but that's about it!

  • Anjackson1003 on June 02, 2026

    Totally bright and pungent soup and definitely helped while recovering from a cold. We used an incorrect rice so texture was off but taste was great!

  • brooke_zmt9vf on June 08, 2026

    Next time would use chicken broth instead of water

• Spanakopita dip

  • averythingcooks on May 08, 2026

    Hmmm....read the whole recipe :) I came here to make a spread for some mini Greek pitas, only to then discover this is intended to be a "looser" warm dip for chips. Oops! But I went ahead & just combined all the ingredients in a mini processor. The flavours were great at that point but I also chopped the last few hot peppadews to stir in. Lovely spread onto those soft, fluffy pitas :)

• Tomato toast with cheddar & smoky mayo

  • murphyfrank on February 01, 2026

    Delicious summer lunch. Plenty of mayo left over.

  • Lepa on August 25, 2021

    This sandwich is mind-blowingly delicious- maybe the best thing I have eaten all summer. I will be eating these like crazy until summer tomatoes are gone.

  • Rinshin on September 08, 2021

    I had the best tasting homemade sourdough bread perfumed generously with garden rosemary to make this open faced sandwich using end of season garden tomatoes and lemons from our yard. Very, very tasty with smoked paprika aioli like mayo sauce. Broiled 15 seconds after topping all ingredients to warm the tomatoes and melt cheese some. I can see using this sauce for topping latkes, grilled scallops and shrimp and fries. Photo added.

  • sarah_6pau1d on March 29, 2026

    This is a hyper fixation recipe during tomato season. It is SO GOOD and worth the extra effort

  • julie_ivwqba on March 12, 2026

    The best recipe in the book? Feels dramatic for a toast but with perfect summer tomatoes it’s that good

• The right way to make popcorn

  • stacymarkow on June 06, 2021

    There's a whole lot of fat in this recipe, but the texture and flavor delivered. Smelled like a movie theater while I was making it.

  • BearTrapHouse on March 03, 2026

    This is our house popcorn now. We leave out the nutritional yeast.

• Pimiento-ish cheese

  • averythingcooks on March 12, 2026

    We loved the harissa & hot pickled peppadews in this tasty dip. I used a 50:50 mix of sour cream & plain (not Greek) yogurt & while I liked that flavour combo, it was a bit thin (my fault & easily fixed with more cheese :) Perhaps start with 2/3rd's of the dairy? I thought we would miss the cream cheese and/or mayo usually found in this style of dip but we really didn't. With no cream cheese to soften/blend in, this mixes up really quickly by hand at the last minute.

• Blueberry cornflake crisp

  • MonicaMadeIt on July 03, 2022

    This was a solid crisp. The topping is lighter and a little crispier than an oat-based topping, but the corn flakes did not stand out in the finished product like I had hoped they would. Good but not great.

• Black sesame shortbread

  • Astrid5555 on December 12, 2021

    Made these as part of this year‘s christmas cookiebox. My shortbread spread in the oven (my mistake) so I cut out round cookies after baking, which worked fine. Delicious though!

• Brown butter & labneh banana cake

  • chefoclairo on May 07, 2026

    Added toasted walnuts and it came out beautifully.

  • Chelsea_c88 on April 10, 2026

    Good lord! Banana bread really doesn’t get better than this. Prepare for some splatters from browning the butter - I added about a teaspoon of dry milk powder to toast alongside and add additional toasty dairy notes. Shout out to Sohla el-Waylly for that tip. A wonderful cake!

  • SpatulaCity on September 08, 2023

    Pretty decadent and wonderful! Agree with Molly that is more cake than classic bread, but I’m not complaining. Love the brown butter, and the brown sugar, which gives those nice Carmel and almost butterscotch notes.

  • katelyn_spmny1 on March 24, 2026

    This is the BEST banana bread I have ever made. Hands down refuse to use any other recipe.

  • AllisonML on February 25, 2026

    Wow I loved this. Left the banana off the top and used sour cream and it still turned out great. Banana flavor is prominent in a good way and the brown butter and brown sugar add so much.

• Grapefruit olive oil cake

  • Kmrdjanov on March 03, 2023

    Used Grapefruit marmalade (David Lebowitz recipe) for cake interior and glaze and skipped zesting. Used a bit of lemon in the glaze, and would again.

  • Pandan on November 11, 2024

    This was perfect! Never made grapefruit cake before. The taste was quite subtle but noticeable. I made the cake two days in advance for a family event and wrapped the unglazed cake in cling film. The cake stayed fresh for several days. I used a quite strong tasting Spanish olive oil but it didn’t taste weird in the cake. It looked like in the picture and I was glad I got the right loaf pan by Nordic Ware as German loaf pans are way more narrow.

  • SpatulaCity on March 03, 2023

    Absolutely delicious! Will take this divine grapefruit loaf cake over lemon any day!!! Not sure why, but the center of my cake collapsed even before taking it out if the oven.

  • Abchmiel on January 26, 2026

    Loved this recipe, after reading other reviews I didn’t fill the cake pan all the way up and put some in a 5 inch little cake pan as a little extra treat. Nice and moist cake and very tasty. A little milder than a classic lemon cake. I think I would’ve liked it a little more tangy but still quite enjoyed this one.

  • mitch_xlql2h on March 28, 2026

    Collapsed in the middle a bit, so the glaze pooled. It’s a great mix of sweet, sour, and bitter…my only note was the olive oil flavor was waaaaay too pronounced. I would try again with another olive oil or 50/50 olive and neutral oil. Texture was almost perfectly moist…just a bit too dense and oily (for an olive oil cake). The icing came out a bit…thin and jizzy. I would have preferred it to be more white and fluffy, so maybe a bit of egg white next time. The pistachios on top pair perfectly! All in all, I would make it again with a few of those changes.

• Seedy sweet potato & ginger snacking cake

  • Lepa on August 13, 2021

    This is such a delicious cake. The sweet potato, ginger and cinnamon are lovely but the seeds really put it over the top. So good!

  • j_p4463s on April 03, 2026

    First recipe I made pulled from this app. Had cooked through most of the book but am not much of a baker. Had some leftover buttermilk and this recipe came up, will be a repeat for me! Thanks!!

  • emily_4k034p on February 20, 2026

    i LOVED this cake. I used roasted and salted pumpkin seeds since i had them on hand but would def skip the salt if you do the same

• Caesar-ish dressing

  • averythingcooks on July 09, 2023

    She has 2 versions of a Caesar dressing & I chose this one as I did not really want to make the mayonnaise. I did use capers in place of anchovies and I stole 2 ingredients from the other recipe - Worcestershire & grated parmesan. The result was a lovely thick dressing with lots of punch, used this time over romaine topped with grilled chicken. Her potato salad that features this dressing is also on my "to make soon" list.

  • taraanddavid_6uvt62 on March 02, 2026

    Tried as written and after adding a bit of Worcestershire and parm, both variations were very good. Subbing in premade mayo in Molly’s regular Caesar dressing recipe is still my preferred option if cooking for people who can’t do unpasteurized eggs, but this is still a great quick fix for a salad!

• Kimchi ranch

  • dmdmdmmm on February 14, 2026

    Made this for the chicken cutlet recipe. Amazing!!!!

• Greek salad dressing

  • scampersand on April 22, 2026

    Simple but delicious

  • Soulkitchenjen on November 03, 2022

    Very good. Kind of a chunky dressing with the shallots. Consider making smaller.

• Pickled red onions

  • dmdmdmmm on February 14, 2026

    This has been my go-to recipe for pickled onions and it started my looooove for them. This was so good!

  • AllisonML on January 25, 2026

    I’ve made pickled onions a lot of different ways and with a lot of different vinegars and this one is the best! My go to pickled onions recipe

• Salt ’n‘ vinegar sour cream

  • dmdmdmmm on February 14, 2026

    Make this for the potatoes. It’s SO GOOD. Like… reallt good!

• Red chimichurri

  • meggan on April 23, 2021

    Made in the blender which was very fast. Nice smoky flavor.

  • AllisonML on March 17, 2026

    I’m obsessed with this. It’s incredible.

• Garlicky panko

  • cheffreddie on July 26, 2021

    Followed this recipe exactly to add to a pasta dish from another cookbook. Came out great, but I would highly recommend that you start with much less salt than she suggests and adjust to your own tastes. I found the recipe as written incredibly salty, which shouldn't have been surprising considering the source.

• Really reliable rice

  • jessie_458g3h on February 18, 2026

    Make this at least 2x/week. Works every time!

• The big Italian

  • jen_psw6bm on May 21, 2026

    Made with marinated mozzarella and simti bread from trader joes. It was super good and loved by everyone. Will definitely be making again.

  • kimberly_9uyhse on April 10, 2026

    I made this for a large group (a fishing club!). I hate salads, so when I was voluntold that I should bring one, for the last day of a 10 day camping trip, I picked up a couple of live basil plants and the ingredients for this. While we were taking our food from the buffet I heard a big burly man say “ohhhhh, meat salad!” and by the time I went up for seconds there was nothing left of it and half of every other salad.

• Charred cabbage with salty peanuts & nuoc cham

  • nancy_ykljtr on March 09, 2026

    Would recommend cutting the cabbage quarters in half to help with cook time and delicious browned surface area.

  • amy_hoztwq on June 03, 2026

    This was so easy and so delicious.

• Overripe tomato & bread soup with crispy garlic

  • emily_4k034p on February 20, 2026

    as a notorious soup hater, this was delicious. Will make again

• Salty date & cheddar biscuits

  • jessie_458g3h on February 18, 2026

    Delicious! Would make again

  • jennifer_vszvd1 on March 23, 2026

    I swapped the sour cream for whole milk skyr and used a food processor for shredding cheese and cutting in butter. These were amazing. Definitely check out the video for the layered biscuit technique.

  • dakota_dqnii0 on April 28, 2026

    I use this as a base recipe all the time and just switch up the flavor. This time I did no dates but added chives.

  • hailey_tthlx3 on January 14, 2026

    I really enjoyed this. My partner isn’t the biggest fan of dates but still enjoyed them. I think this is a really good base biscuit recipe as well.

  • claire_txa051 on January 05, 2026

    These are SO good. Forgot to add dates until the end and was worried that I had overworked the dough but no! Ommitted sugar and it wasn’t missed. Easy, delicious recipe I will be returning to.

• Miso apple tart

  • AllisonML on March 15, 2026

    I enjoyed this! Worth trying. I really liked the miso caramel. I love almond paste but I don’t think the cheater frangipane quite worked by using almond butter - maybe a little almond extract would have nailed that flavor.

• Any vinegar-ette

  • AllisonML on March 06, 2026

    I always make my own vinaigrette and this is almost exactly what I do BUT mollys tip to mix different vinegars really improved the flavors, I do it every time now!