Notes about Recipes in this book

• Orange-lavender popovers

  • hbakke on April 08, 2023

    Loved these. My only change would be to probably leave out the lavender next time. The lavender all floated to the tops of the popovers as they were baking which resulted in a very lavendery few bites. It would be much better if there was a way to distribute the lavender more evenly.

  • EmilyR on April 28, 2024

    I think there might be an error here. It doesn't make 12 popovers - more like 6. It even says 12 for muffin and 6 for a popover pan, so just be aware if you happen to want a certain quantity. I used King Arthur's method and whipped everything up in the vitamix as opposed to doing it all by hand and worrying about the lavender not incorporating enough. The King Arthur recipe also doesn't preheat the pan and since I was making these simultaneously with the KA savory variant I just went with that... they turned out perfect. Don't skip the salted honey butter!

• Cinnamon toast crunch zucchini bread

  • EmilyR on September 14, 2023

    I only had the spicy cinnamon toast crunch cereal, which is a bit like red hots in terms of ultra cinnamon flavor, regardless this tamped the heat down and was a great way to use it. The zucchini bread is good... I did decrease the sugar to 150g and it's still sweet enough. I'd make this again and people are none the wiser that it has zucchini packed in.

• Bourbon-brown sugar wings

  • lacreshia_2ffko3 on May 21, 2026

    Delicious

• "Need a hug" sweet potato soup with seared scallops

  • olivia_xyn0te on February 24, 2026

    Absolutely delicious and good week night meal

  • swiand on March 14, 2026

    This was absolutely amazing. The soup was a warm hug and my wife would've loved the soup by itself. Adding thick bacon and scallops was gilding the lily. My wife thinks the soup would also be good with sausage. By far her favorite sweet potato soup.

• Elote fried corn pudding

  • EmilyR on October 17, 2023

    I went with the Trader Joe's cheater method since I didn't have the patience to roast corn. I also used a 9" casserole and would probably opt for the 9x13" next time to make it a bit thinner. As for seasoning I reduced the sugar by 1 Tbsp. This calls for no salt and frankly it needs it. There's some potential here, but it left me underwhelmed as is and was a touch watery even after sitting for the 10+ minutes.

• Check yo' privilege cider-smothered pork chops

  • swiand on April 14, 2026

    The family liked this version of pork chops and apple cider. Another tasty recipe from Everyday Grand.

• Moroccan ribs with BBQ date glaze

  • swiand on March 16, 2026

    The ribs were good but we thought they were a tad sweet. Could have been my choice of a milder cherry bbq sauce. Was hoping for a more exotic Moroccan flavor.

• French onion sheet pan chicken

  • racheljmorgan on June 28, 2023

    This was really good, a new favorite for us. It's rich, delicious, salty. All the enjoyment of French onion soup without the bread. The EYB preview is missing the 2nd pg, but the full recipe is on the internet so it wasn't a panic moment mid-cooking when I noticed. Substituted boneless, skinless thighs and they worked great.

  • Misa925 on August 23, 2025

    Great keeper recipe for bone-in skin-on thighs! Used 8 thighs = 3 lb (after trimming excess skin) & made a few changes due to ingredients I had (& almost always have) on hand. Used yellow onions instead of Vidalia (we actually prefer less-sweet French onion soup). Added 1/4 tsp extra sugar whilst caramelizing. Next time - start caramelizing onions FIRST because they took an extra 15 minutes to get them the lovely brown color that we like. Used Better Than Bouillon beef & chicken stocks, added 1/8 tsp powdered bay leaf to the chicken stock (used instead of sherry). Used dried thyme (1 heaping tsp), 10 Swiss cheese slices (6 oz). Served with gnocchi... but that sauce was so tasty next time will go with linguine or pasta shapes so I can flood it with the sauce. Was concerned about soggy skin being yucky when eating but it disappeared under the onions/cheese & husband didn't even know it was there. Other than the onions, the timing was perfect & salt amount was spot on, too.

• Eat Your Books by Jenny Hartin

  We waited 8 years for Jocelyn's cookbook and it was worth the wait!

  Full review