• lean1 on November 25, 2022

  Just love this book. I just got it and made the peanut / jam bars right away. Easy to understand, I feel like the author is cooking with me.

• Lepa on November 09, 2022

  Chicken with rice, chorizo and tomatoes (p.177)- I was so excited to try this recipe but it was just okay. The rice is great but the chicken lacks flavor. I am tempted to make the rice part and skip the chicken next time. Leftovers were amazing.

Notes about Recipes in this book

• Sour cream and flaky cheddar biscuits

  • zabeta on December 18, 2022

    Delicious biscuits; however, mine were stodgy in the middle, perhaps because of all the manipulation required. I'm happy to assume the fault was me. I'll be making them again and will update my rating/comment if needed.

  • KCKB on December 19, 2022

    These are a nice accompaniment to broccoli cheese soup.

  • lilpomelo on December 26, 2022

    Good but felt like it was too much work for the result (mostly with dicing cubes of cheddar cheese rather than being able to use a cup of shredded.) The sour cream resulted in a low moisture dough that was a bit challenging to work with compared to buttermilk doughs. The crispy pools of melted cheese were very nice.

  • vegwithtastebuds on July 16, 2023

    Loved the result but the dough was a bear to work with. I resisted the urge to add more liquid and was rewarded with delicious biscuits. Added a bit of garlic powder too and would add chopped chives next time

  • foolstwist on August 11, 2024

    I found this recipe to be very easy, and the dough worked exactly like the recipe said...crumbly/loose but came together. Mine too were a LITTLE stodgy in the middle. I think I might make my squares a bit smaller to help with that in the future.

  • rmardel on November 30, 2024

    These were delicious! Light,tender, flaky. Mine baked for 19 minutes and were perfect. The subtle touch of the onion powder really makes these shine. The dough is very shaggy, and I found it easy enough to work but can also see how an inexperienced biscuit maker would struggle to avoid overworking the dough. I apparently didn't read the directions and shredded my cheese, which worked fine.

  • AVine on March 06, 2026

    Made with cottage cheese instead of sour cream, turned out great

  • Jhein12 on May 08, 2026

    So delicious

• Peanut butter, oat, and jam bars

  • Zosia on December 05, 2022

    Quick and delicious. I made these with old fashioned oats and though some flakes were quite noticeable, I think they worked. I used honey and raspberry jam, and doubled the recipe for a 9x13" pan.

  • zabeta on December 20, 2022

    Very simple, super easy, and a hit with my kid.

  • averythingcooks on January 18, 2023

    These were an instant hit! She gives lots of options and so I used a blackberry-raspberry jam, peanut butter, honey & canola oil. I also have large flake oats which I meant to buzz in the food processor & of course forgot ...no one seemed to notice or care :) I'll make these again for sure, switching up the jam to use whatever is on hand. Oh yes....and I used "honey roasted" peanuts....and that was a pretty good idea :)

  • bwhip on March 22, 2023

    I've been wanting to try these, so I found some inexpensive quick oats at the store, bought some peanuts and gave it a go. They turned out just as I'd hoped. So simple, took about five minutes to prepare. Thin, and not as heavy as some other oat breakfast-cookie bars I've made. I used seedless raspberry jam in ours. Proportions and sweetness seemed just right.

  • patioweather on May 04, 2023

    Very good! I have never seen my partner eat a peanut butter and jelly sandwich before, so I was surprised about how into these he was. I used a 9" round pie plate, so I had to stretch all the ingredients a little farther. It was a challenge, but doable, and it turned out nicely. I used almond butter and a peach pecan jam.

  • thefritschkitchen on January 09, 2024

    I love this recipe and find it infinitely adaptable. Most Sundays you will find me making a double batch (perfect in a 9x13) so breakfasts during the week - great with a dollop of yogurt. I do find my family tends to like it with a tangy/tart jam (like raspberry or leftover cranberry sauce from Turkey day) vs. a sweeter jam like strawberry or blueberry. Currently, my favorite combination is honey, Nutzo butter, raspberry jam, pepitas and chia seed (instead of peanuts).

  • NicoleBrown on October 21, 2024

    Made these for my kids as an after school snack. Super easy to throw together using pantry staples! This round I used up some grape jelly my kids had in the fridge, but next I would love to try some homemade chia seed jams! I did not have quick cooking oats so i threw some old fashioned in the blender to break them down a bit.

  • SheilaS on October 28, 2024

    Made a half batch in a 6-inch square pan for six nice snack-sized servings. I like that they’re not too sweet.

  • pattyatbryce on September 13, 2025

    Easy and delicious. A definite winner in our house.

  • Coopskitchen on January 13, 2026

    Great recipe to make with kids!

  • abigayle_d5od7q on January 26, 2026

    I truly love these

  • Chelsea_c88 on April 28, 2026

    I’ve made these a few times now, and I have some notes! Don’t listen to people who say you can “make” quick cooking oats by blending regular oats. You’ll get a bit closer, sure, but there is a big difference texturally once baked imo. My main note is just this - if you can, make more of the dough. Not a lot more, but next time I may try and increase by one third. There is never enough dough left for the top dollops, in my experience. The taste is delicious, relatively wholesome for a sweet snack or breakfast, so I do keep making them…but I do find it a little annoying that saving 1/2 cup of the peanut mixture is very little coverage for the top of the bars.

• My bodega-style egg-and-cheese

  • Jviney on December 05, 2022

    This has become, since I saw it on her blog, my go-to dinner for my kids probably twice a month. They love it, they are always willing to eat it with or without bread, it’s delicious and comforting.

  • abrownb1 on January 25, 2023

    Wow, this is delicious! Dead simple and takes less than 5 mins to make. Usually prefer fried eggs with their middles broken for egg sandwiches but was out of sliced cheese so tried this so I could use shredded. The eggs were so soft and silky unlike the tough eggs that usually come in omelette style breakfast sandwiches. I was eating it for lunch on a bagel so used 2 eggs and a 12 in pan to make it a bit heartier and it was perfect.

  • anya_sf on May 02, 2023

    Great, quick, relatively easy method - just watch the heat - I managed to brown the bottom of the egg every time, although the sandwiches were still super tasty. UPDATE: I've made this several times since and mastered the technique, using a 10" skillet for 1 egg, keeping the heat on low.

  • jenmacgregor18 on August 27, 2023

    Dead easy and a great egg sandwich.

  • brokencup on December 30, 2023

    I’ve made this so many times for breakfast I’ve lost count. It comes together very quickly. We like it on English muffins and with the addition of scallions mixed with the cheese.

  • Pandan on July 13, 2024

    Super simple technique, but never thought about wrapping the cheese into the egg. Will do it again this way!

  • SheilaS on October 28, 2024

    I really liked this method of putting the cheese inside a little egg envelope, though my folding skills need work to make it perfect!

  • ezwriternc on November 03, 2024

    I put scallions in my egg, spread mashed avocado in my English muffin and topped it with a slice of tomato. This was much better than melting the cheese in the bread.

  • stephanie_frj4st on March 11, 2026

    Just a good solid go to. I usually always sprinkle a little everything bagel seasoning as well.

• Peach crumb muffins

  • lean1 on December 01, 2022

    I made this with 1 1/2 cups blueberries. I also used 1/4 cup avocado oil and 1/4 cup apple sauce instead of butter, and Greek yogurt. It was very easy to put together. I used 1 bowl to mix it all together. I liked the topping too. Next summer I will make this with fresh local peaches for sure!

  • anya_sf on June 09, 2023

    Really delicious, beautiful muffins that were actually quite quick and easy to prepare. I used peach yogurt and added the optional cardamom. My muffins took 30 min to bake.

  • Kinhawaii on July 04, 2023

    Nice muffins but I wasn’t as blown away. Maybe it needs the flavored yogurt & cardamom, maybe my nectarines weren’t as flavorful as peaches? Mine took 25 minutes & the tops looked pale but were done.

  • Zosia on July 15, 2023

    Tender, fruity muffins with subtle spice flavour. I substituted buttermilk for yogurt, nectarines for peaches and included cardamom. I thought they would benefit from added orange zest or vanilla.

  • Lepa on July 23, 2023

    These are good muffins. We loved the streusel on top. I included the "optional"cardamom because I love it and never consider it optional.

  • Rachaelsb on August 27, 2023

    Very good-but not a blow away the way that Smitten Kitchen’sblueberry muffins do. I was surprised by how subtle spacing tasted-I added cardamom too. I will try again though and be a bit more heavy handed with spice.

  • stephanie_frj4st on March 11, 2026

    Not sweet enough for me.

• Slumped Parmesan frittata

  • bwhip on November 24, 2022

    Simple, delicious, easy. Very good flavor and texture, and the little salad was a nice addition. A nice change from the usual loaded-with-stuff frittatas.

  • luluinphilly on December 07, 2022

    This was delicious . It had a cacio Pepe flavor and a wonderful light texture. We used the via carota dressing for the salad bc it's my new obsession , but otherwise no substitutions . The presentation was fun and rustic.

  • zabeta on December 20, 2022

    This was unexpectedly delicious. The recipe is very simple, but it's better than a run-of-the-mill frittata. The texture is very soft.

  • anya_sf on June 07, 2023

    Nice method that ensures the edges of the frittata aren't dry and tough. My frittata took 25 min to bake. Simple but very tasty. There was enough dressing for 5 oz salad greens, which I served on the side.

  • abigayle_d5od7q on January 03, 2026

    I did it in cast iron- stovetop until it was bubbling then under the broiler. It puffed up so high! It collapsed as it cooled but the drama was exciting when it came out od the oven.

  • nicole_lmgml1 on January 20, 2026

    Really adaptable, takes fillings well! I like the parchment in a springform pan method a lot.

  • Clairehg on March 23, 2026

    Was fine for a frittata base, but wasn't super interesting.

  • cookingbychapter on May 23, 2026

    I do not really like fritatta but this one called to me. I ate it, which says a lot for the recipe but I still don't think I will ever make it again.

• Chocolate chip buckwheat pancakes

  • Zosia on January 19, 2023

    I made these to use up a single overripe banana and some mini chocolate chips. Freshly made, apart from the baking soda aftertaste that only I noticed, the flavour was balanced and quite nice, and they were fluffy and tender. I appreciated the small batch as leftovers did not fare well; the flavour was fine but they were sturdy and a little dry. I served them with maple syrup.

  • trudys_person on January 29, 2023

    Well said, @Zosia. I liked these too. Good flavour, balanced, fluffy and tender, but a bit dry - all the better to soak up maple syrup. Perfect recipe for 2.

  • anya_sf on May 02, 2023

    I don't usually love chocolate chips in pancakes, but tried these as I had all the ingredients on hand (using mini chips). Watch the heat as the chips may start to burn. As others have said, the pancakes were tasty, fluffy and tender, but slightly dry (nothing some syrup couldn't fix). I'd try them without the chocolate chips too. I got 9 medium pancakes, just right for the 3 of us.

  • ljl1989 on November 02, 2025

    Our favorite weekly pancakes! Agree with the other commenters that they are a little dryer than regular pancakes - we make sure to pull them off the pan as soon as they're fully cooked. I don't like syrup on my pancakes but butter works quite well to moisten them up when reheating! Chocolate compliments the buckwheat beautifully, but they're quite good with blueberries as well.

  • Jhein12 on February 25, 2026

    Really lovely flavor. It can be hard to tell if they're done though since the batter is quite dark.

  • courtney_nb7i83 on March 01, 2026

    These were ok. A healthy alternative to flour pancakes but won’t be a regular recipe of ours. The kids enjoyed them because of the chocolate chips. They are hard to tell when done and I would make these smaller if I were to cook them again, just because they seemed to take a while to cook. Worth trying though.

  • courtney_nb7i83 on March 01, 2026

    These were ok. A healthy alternative to flour pancakes but won’t be a regular recipe of ours. The kids enjoyed them because of the chocolate chips. They are hard to tell when done and I would make these smaller if I were to cook them again, just because they seemed to take a while to cook. Worth trying though.

  • crysta_63qusi on May 03, 2026

    Come together quickly, great with a smear of peanut butter. The buckwheat makes it hard to tell when they're finished, so I stick them in a warm oven for a few minutes to make sure without drying them out.

  • AVine on May 30, 2026

    Made half with chocolate chips and half with blueberries. Big hit!

• Breakfast potato chips and sheet pan eggs

  • Meags on January 05, 2026

    This is good, but it is perhaps more work than the reward

  • stephanie_frj4st on March 28, 2026

    My boyfriend loved this, but it took so much longer than I expected. I used my mandarin to ensure I had 1/8 thick potatoes but they still needed almost double the time in the oven to start crisping. It was fun, and different. But not something I’ll probably make again and again.

• Zucchini cornbread and tomato butter

  • cdglamontagne on January 02, 2023

    Made this as a cornbread side for dinner and thought it was just ok. Kind of stodgy and heavy, but I guess that's why it's in the breakfast chapter.

  • Apollonia on March 14, 2023

    This was just ok for us. Fairly bland -- definitely increase the salt -- and the unwrung zucchini made it feel a bit wet even when cooked all the way through.

  • anya_sf on May 18, 2023

    I added about 4 oz shredded cheddar cheese and baked as muffins. Baking time was about the same, although the muffins didn't brown much. I made the tomato butter a day ahead; the tomatoes (which really did not want to blend smoothly into the butter) made the butter soft enough to spread straight from the fridge onto a warm muffin. We liked these better than expected - maybe because of the cheese? They were moist and fairly hearty.

  • patioweather on June 09, 2023

    I only made the cornbread because I thought the tomato butter would require using the oven twice. Later I realized they can occur at the same time. I like this more than zucchini bread, so I think it's going to be my new way to use up excess squash. It's more moist than normal cornbread.

  • hilarycooks8 on July 29, 2024

    I agree that this was just ok. 1. I cooked it for the maximum length of time plus about 2-3 more minutes. (I’m 100% sure my oven is correct) Somehow it ended up dry-ish on the outside pieces, yet the inside pieces were mushy! Unfortunately I could only serve the outer pieces. Perhaps a larger pan/thinner cornbread would have been better - or muffins as someone else tried. 2. Trying to make the tomato butter was comically difficult. It immediately coats the inside wall of the food processor. I had to scrape after every single pulse. There has to be a better way. 3. I also felt the taste was bland, maybe it wasn’t salty enough, just missing something else for me. The tomato butter definitely helped it somewhat.

  • SKidd on August 22, 2024

    I just made the cornbread to go with chili, and I really liked it. Followed the recipe except I did throw in some roasted poblanos I had leftover from another meal. It is a thick and moist style of cornbread rather than light and fluffy but it was delicious,

  • Melissa_427 on September 15, 2024

    The exact vibe I want from my garden this time of year. A lovely, veggie filled cornbread (zucchini, corn, and scallions) accompanied by a tomato butter featuring cherry tomatoes that have been slow roasted. Absolutely perfect! Looking forward to having a tomato sandwich later this week that features tomato butter!

  • rmardel on October 14, 2024

    I attempted adapting this recipe using my regular GF cornbread recipe, with mixed success. The flavor was good. The texture was a little too soft in the middle and did not keep well. The bread became more moist over time, perhaps due to residual moisture from the zucchini (?). The flavor was good enough that it may be worth tweaking. The tomato butter however was fabulous and is useful in so many ways. It is worth doubling or tripling the batch, which also makes it easer to make as the recipe as written is too small of a volume to make easily.

  • bernalgirl on October 29, 2024

    I loved this tender, moist and flavorful savory cornbread, perfect with chili or a southwestern soup. It comes together easily in one bowl in classic SK style. I thought the tomato butter was tasty but unnecessary. Next time I might sub half the scallions with minced jalapeño.

• Caramelized cinnamon sugar French toast

  • katylynnf on November 22, 2022

    This turned out great for me. Loved the technique- great for a group and no standing over the stove flipping things. My baguette was hard as a crouton and still turned out very well. Will make again.

  • anya_sf on May 12, 2023

    Delicious! Soaking the bread in a bowl meant tossing it frequently to ensure all slices were coated; some got wetter than others, but it didn't seem to matter in the end. I needed extra sugar mixture for rolling and forgot to reserve some for sprinkling (didn't miss it).

  • bernalgirl on October 14, 2024

    I had a whole loaf of TJs French bread and this seemed like a good way to use it. It’s a very easy recipe with a wonderfully crackly crust. It was too sweet for me — and it took way more sugar mixture even after doubling the recipe. Serving with plain yogurt corrected the sweetness nicely but I will do two things differently next time: soak the bread in a casserole pan so it absorbs more evenly, and try dusting the cinnamon sugar on the slices rather than rolling them.

  • Meags on January 05, 2026

    Yum!! Recommend!

  • billie109210 on February 19, 2026

    So easy and delicious

  • stephanie_frj4st on March 11, 2026

    Looks can be deciving and they can go from perfect to too carmelized and hard really quick. So when in doubt, take them out early.

  • AVine on May 03, 2026

    More dessert than breakfast!

• Honeydew salad with avocado and almonds

  • diana_2fkujq on February 18, 2026

    I happened to have all the ingredients except the sumac. This was a lovely refreshing light salad.

  • CaptainPantsless on April 29, 2026

    Why is this so good?! It makes no sense. Balance of flavors is delicious, and the toasty crunchy nuts are fabulous.

• Ginger garlic chicken noodle soup

  • Jviney on December 03, 2022

    Loved the depth of flavor that the soy, vinegar, and sesame oil added to this. Perfect for a blustery winter night to feed a kid with a cold. I might add more carrot next time but that’s just being picky. Nothing really needs to be changed.

  • zabeta on December 15, 2022

    This was fabulous. Everyone liked it. I didn't have the black rice vinegar, so I used regular rice vinegar. I think you could use the recipe as is or take it in a lighter direction by substituting lime juice for the vinegar and adding mint and basil on top (maybe also some cucumber matchsticks and radishes).

  • bernalgirl on February 17, 2025

    Such an easy and warming soup. I added slivered Napa cabbage and served it with fresh laksa-style rice noodles cooked separately. I loved the finishing sauce but my son preferred just chile oil rather than the vinegar mixture. Also the result was more garlicky than ginger-y so next time I’d add the ginger in thin slices, pounded, since that seems to extract more flavor.

  • ksg518 on May 29, 2026

    A nice soup I’ve made several times. As a previous reviewer noted, some Better than Bouillon helps give it more flavor. I double the carrots and just grate them instead of cutting them into batons.

  • kimdube17 on January 19, 2026

    Currently GF so I used rice noodles and a soy sauce substitute. Very tasty, and I appreciated how quick and easy this was since I don’t like spending much time cooking after work.

  • Lepa on October 30, 2025

    This recipe is genius. My son is sick and I wanted to make something comforting but didn't have much time and found this recipe. We couldn't believe how simple yet delicious the broth was!

  • anya_sf on November 30, 2023

    This didn't wow me, but it was good and satisfying, plus quick and easy, so I could see making it again. I added some baby bok choy, as we like green vegetables.

  • Afiesler on October 14, 2023

    This is a quick and easy recipe. We love the flavor from the soup and the delicious soy/black vinegar sauce.

  • rachel_a40gn2 on December 29, 2025

    A delight of a recipe that is more than the sum of its parts. My family has been sick for a bit, and the combo of ease of cooking and the ingredients made this a win. I did have to make some subs because my husband cannot eat soy. I used coconut aminos instead of soy, and it still turned out great. I also subbed the ramen for vermicelli because of the soy issue (Many ramen noodles have soy flour). My 5-year-old loved getting to add the sauce to the soup. This recipe is a win in my book.

  • ljl1989 on February 07, 2026

    Tasty for a quick chicken soup, but can be improved with longer cooking time. I used 3 lb of bone in / skin on chicken thighs because I like the extra fat. After the 15 min boil time, the broth tasted like salt water to me; I kept it boiling for an hour.

  • estanzler on May 24, 2024

    Husband was a huge fan and ate it 3 meals in a row. I added some mushrooms in the soup with the carrots and some yuzu to the sauce. Both were nice additions.

  • NicoleBrown on October 25, 2024

    My husband made this one. I just got to be the eater. I thought it was really delicious & flavorful! Reading through others notes, if we make again I would love to add in extra vegetables.

  • matt_gn5je0 on March 07, 2026

    This is an absolute staple at our house, and super easy to put together. Highly recommend. I at least double the ginger and garlic, especially during the cold months for that extra immunity boost.

  • michelle_99xbxi on May 14, 2026

    So tasty! Easy staple meal. Added a little bit better than bouillon for extra flavor.

• Slow-simmered lentils with kale and goat cheese

  • sbrooksh on December 13, 2022

    Far more than the sum of its parts. Absolutely going to be a new winter weeknight favorite—it comes together so fast! I used the whole bunch of lacinato kale (approx 1/2 lb) with no alterations other than a splash extra water and I salted the onions and stems before adding everything else. Doubled nicely, though I don’t think the cheese needs to be doubled—maybe 1.5x.

  • allisonsemele on December 18, 2022

    Pretty tasty and very easy to put together. I found it to serve more like 6-8.

  • M3industries on December 27, 2022

    This was so delicious I immediately made it again. The dots of goat cheese take it over the top. I found that I had to cook the lentils for about 90 mins and added more water. That might be because I'm cooking at a higher altitude. Definitely a keeper recipe. I plan to make it again this week.

  • angrygreycat on January 03, 2023

    Delicious and as others said more than the sum of its parts. Will definitely be keeping as a regular week night dish.

  • ldyndiuk on February 01, 2023

    Good and very easy. Still, because of the long simmering time it needs to remain a weekend dish for me. It made 6 servings, rather than the 4 indicated. Note to self: the Vermont brand goat cheese was a bit sweet for this dish (though delicious in general.)

  • HarlanH on January 04, 2026

    Very good. Might sub feta or another fresh cheese instead of goat cheese next time.

  • RaucusBacchus on November 03, 2024

    Great. Use more broth.

  • rhb on March 25, 2023

    Okay, not a favorite...needs toast.

  • sophia_csi5ki on February 08, 2026

    Delicious and super easy! I added a bit more broth because we prefer it that way.

  • QuinceHouse on January 17, 2026

    The red wine vinegar made these so flavorful. This was a lovely wholesome meal.

  • crysta_63qusi on January 19, 2026

    Such a good dish for a cold winter night! Easy to put together, just plan for the long simmer. I always add some chopped chicken sausages and use a whole bunch of kale. The leftovers are even better the next day.

  • Skamper on February 23, 2023

    Hearty and delicious. I only had .5 c of puy lentils so added plain lentils and couldn't tell the difference in the finished dish. I used red wine vinegar. I didn't serve it with bread but as a side with sausage. Would definitely make again.

  • anya_sf on May 12, 2023

    I was impressed that I could feed my family a tasty meal with basically 1 cup lentils (which weighed closer to 180 g) and some bread! I used the whole bunch of kale, also about 180 g, and needed closer to 3.5 c broth. Garnished with prosciutto crisps. I was glad the kale stems got used and not discarded.

  • shannonstoney on February 27, 2024

    I thought it needed more tomato, so I added some tomato puree. Also I needed to add a lot more liquid to keep it from burning. The goat cheese is fantastic in it.

  • tmitra on February 05, 2025

    I'll admit it doesn't look very appetizing, but if you're remotely in the mood for this, it's good! I didn't have goat cheese on hand, and surprisingly, I didn't miss it. I added salt as I went (to the onions and then to the kale leaves) and used red wine vinegar. At our house, this will be three servings.

  • SpatulaCity on February 07, 2023

    So flavorful and delicious!

• Challah cheesecake buns

  • Jviney on December 27, 2022

    Lovely! I was distracted and mixed the jam and cream cheese together rather than layering it, so I’ll do that differently next time, but they’re very good. I think the icing is worth it although I did halve it.

  • Zosia on January 13, 2023

    These were delicious and remarkably easy to put together. As warned in the headnotes, rolling the dough into a cylinder did get a little messy; it was the jam that wanted to escape so I think Jviney's method of mixing the jam and the cream cheese together may be a better approach than layering them. I baked them after a 30 minute rest in the fridge. Though they looked quite sad going into the oven, they puffed up beautifully. I used the egg white left over from the dough as the egg wash and skipped the glaze.

  • dbuhler on December 28, 2024

    Wow! We loved these! I used SAF gold yeast and got a very nice rise. I omitted the poppy seeds and accidentally forgot to put the egg wash on before baking. As a result, the buns looked a bit dry out of the oven, but that was hidden under the drizzle of glaze, of which I only made half. After reading everyone's excellent reviews here about how messy they are to roll up, I decided to try something different. I rolled out my dough and spread my cream cheese all the way to the bottom and all the way to the sides but left a 1-inch border at the top. I then spread my jam all the way to the bottom and left a 1-in border on the sides and a 2-in border on the top and then rolled it up. The jam squished to the sides and top, but never so much that it spilled out (when I got to the end I lifted up the end of dough over the filling and pinched closed)! I cut the rolls using floss and had a very clean counter at the end! I will definitely make these again!

  • Clairehg on March 28, 2026

    These were very good and very sweet. I think I prefer another similar recipe over these, but very easy and not super fussy.

  • SpatulaCity on January 01, 2024

    Delicious! To speed up proofing time, I kickstarted the yeast in warmed milk before mixing into the dough. Proofed in our barely warm oven (preheated the oven to 170F for a few min the turned it off) and it readily doubled in size in within two hours. Rolled out like a dream. Agreed with the others that the jam got super messy while cutting into rounds, so mixing with the cream cheese mix may be the way to go. I only had Strawberry jam but would have much preferred the complexity and tartness of Raspberry! Next time I suppose because I will definitely make these again. Husband preferred these over Cinnamon rolls.

  • anya_sf on June 21, 2023

    My dough barely rose in 3 hours (and my kitchen wasn't even as cold as usual), but since it did puff up, I proceeded with the recipe, shaping the buns the night before baking. The next morning, since I worried the yeast wasn't active, the buns sat at room temperature for 2 hours, during which time they did rise some (whew); they then rose beautifully in the oven. The buns were soft with just the right sweetness for my taste, without the glaze. Delicious!

• The big green little gem salad

  • lilpomelo on December 29, 2022

    This was an exceptional salad and the notes really spell out the method for creating such a salad so that there are many riffs possible. I didn't have some of the ingredients on hand, such as the sun dried tomato, and substitutes some honey roasted pecans for the sunflower seeds, but they was to create a crumble with garlic, cheese and nuts - which I seasoned to taste. This was one of the most delicious "simple" salads I've ever had and I'm sure will be in the "forever files".

  • bernalgirl on October 22, 2024

    I love her layering technique with this salad. I don’t love hand-chopping leaping bits of sunflower seeds, however, so dI chucked the “rubble” into my mini food processor which was perfect for this job. I wanted more, next time I’ll add Worcestershire sauce to the vinaigrette and maybe shaved radishes to layers of lettuce. I’d also consider adding cured black olives to the rubble.

  • SpatulaCity on March 26, 2024

    I appreciated the explanation of Deb’s salad theory and enjoyed putting it to work! Trader Joe’s is currently selling little gems and I loved using them in place of my usual romaine. The rubble was great and I adjusted to ingredients on hand - peanuts instead of sunflower seeds, and extra slow roasted tomatoes, also from this book. Added cucumber, cilantro and used rice vinegar in the dressing since I was going for a slight Asian influence. The fresh garlic chopped fine is strong! In a good way. And the presentation of the leaves on the platter with the rubble is great!

  • hbakke on October 23, 2024

    Nice, basic salad. I used baby romaine, but little gem would have been ideal. The layering technique was a nice way to get even distribution of the different components.

  • lean1 on October 22, 2024

    I loved this salad. I love the dry mixture and the dressing is simple but really flavorful. Will make this often.

  • pattyatbryce on April 01, 2024

    So easy and infinitely riff-able. Great when you just want a little green salad to complement a meal. I added more mustard to the dressing out of preference.

  • anya_sf on May 12, 2023

    I used sliced romaine and followed my standard salad-making procedure: washing the lettuce in a salad spinner (I love mine, but then again I have a lot of storage; after washing, I wrap the leaves in a towel and put them in the fridge for a bit), mixing the dressing in a shaker jar (glad I did, as I only need half), using tongs to toss the salad, first with the dressing, then with the "rubble", which clung nicely to the leaves. This was so good! I will use that rubble idea over and over.

• Farro salad with roasted tomatoes

  • M3industries on January 03, 2023

    Will cut down on the oil next time around but this was delicious.

  • averythingcooks on January 13, 2023

    I cut this in 1/2 for the 2 of us and it was a lovely side to a main of chicken & sweet peppers. I had olive oil roasted grape tomatoes in the freezer to use & I used feta (as suggested). For the herbs, I used the dried oregano (as instructed for the dressing) but also some fresh with basil at the end. I will make this stuff again for sure.

  • Apollonia on February 07, 2023

    Really fab. My farro needed a little more time to cook, and I used only a scant tablespoon of oil on the tomatoes. Served on some baby greens. This is one for the rotation.

  • nicole_lmgml1 on January 20, 2026

    Really nice. Very salty! Sometimes I use jarred sun-dried tomatoes instead of making my own roasted. Also sometimes I add a can of chickpeas and/or artichoke hearts. Usually these things add additional salt, so every time I make this dish I leave the salt out wherever I can, and that sort of evens things out. When it doesn’t, I add a bundle of chopped massaged kale to soak up a little more salt.

  • abigayle_d5od7q on January 26, 2026

    An all time fave. Embarrassing how many consecutive meals this was.

  • cookingbychapter on May 23, 2026

    I made this for my lunch prep for the week and it was pretty tasty.

  • hbakke on February 26, 2023

    Delicious use of roasted tomatoes. I initially forgot to add the vinaigrette to the finished salad and it tasted great that way as well. Will repeat.

  • SpatulaCity on March 21, 2024

    Delicious salad. Used TJs quick cook Farro. Loved the flavor of the oregano garlic paste mix. We’re not the biggest fans of dried tomatoes and while I made as outlined in the recipe, I think next time I’d be just as happy with fresh cherry tomatoes instead. Added chicken thighs to make it an entree salad, but wound up not liking that combo and would go for chicken breast or tuna next time.

• Simple black bean chili

  • sbrooksh on January 14, 2023

    Solid pantry chili, and comes together quickly. Go easy on the powdered chili powder unless you like heat.

  • bernalgirl on October 23, 2024

    My usual veg chili is the Chili sin Carne recipe from Rancho Gordo. By comparison this reminds me of standard coffee shop chili, very tomato-y and mild, with more effort. I doubled the spices at the outset but ended up adding a full pound of beans to balance out the tomatoes. Then it was too mild so I sautéed a pound of hamburger with onions and chili powder and other spices and now I have an immense quantity of a tastier chili. Fortunately chili freezes well.

  • Eleanorconroy on April 13, 2023

    I couldn't get hold of poblano, so I just used a green capsicum pepper and an extra jalapeño. The recipe is definitely a keeper, as advertised!

  • Breannetuttle on November 10, 2023

    Really good for not much effort. I like that it didn’t make an absurd amount (I cook for 2). Will make again.

  • AVine on May 03, 2026

    Total hit with my family as part of Taco Tuesday. Next time will double the recipe!

  • srahndennis on October 08, 2023

    Really loved this! Low effort. Doubled the recipe. Broiled two poblanos, two serranos, one jalapeno with 5 large cloves of garlic and two shallots for 5 minutes. Would eat the salsa on its own, it was so good!

  • rhb on March 25, 2023

    Easy and good. Sauteed minced garlic instead of roasting and used tomato sauce & water instead of canned tomatoes. Used half the chipotle and it was pretty spicy!

  • anya_sf on December 01, 2023

    Quick, easy, and very good. Charring the vegetables added a lot of flavor. I simmered the chili longer since I had time, plus added some frozen corn. This served 3 hungry people for dinner over rice.

  • pattyatbryce on October 04, 2024

    The basic veggie chili you want in your tool kit to whip up on a Tuesday night. Good for a fridge clean of veggies, but don't skip the extras - needs the sour cream/avocado/corn chips or whatever makes it good for you!

• Bialy babka

  • sbrooksh on January 17, 2023

    I found the dough to be quite stiff (though I used KAF which tends to be thirstier so maybe it was that) but needed to add another tsp or so of milk halfway through kneading, which was annoying, so next time I'll put it in to begin with. Also, it took more like 4 hours to rise because it's an enriched dough and stiff but it definitely more than doubled, which I think kept it pretty light inside. Also the onions took forever--make a 2x batch and freeze half! Overall, absolutely excellent

• Snow peas with pecorino and walnuts

  • ldyndiuk on January 22, 2023

    Good! I’m not really into leaf-based salads so I was happy to find that this is a nice crisp salad that is very easy to throw together.

  • Jane on February 16, 2023

    A lovely salad - lots of crunch from the snow peas and walnuts, cheesy dressing. Definitely a keeper.

  • Meags on January 05, 2026

    Excellent salad - nice change from run of the mill lettuce

  • cookingbychapter on May 23, 2026

    Made this just for myself as nobody here loves peas like I do. I enjoyed it!

  • MonicaMadeIt on April 16, 2023

    This was good. Omitted walnuts to avoid washing more dishes. Using vinegar was surprising but a nice change from the usual lemon juice.

  • Maefleur on February 07, 2023

    Fresh, crunchy, and bright, a really nice salad. Love using snow peas this way.

  • SpatulaCity on November 07, 2024

    Loved this crunchy, savory snow pea dish and was so happy to not have to cook a veggie. I measured the pecorino with my heart and was generous. My only comment is that I served this alongside an Asian inspired main that had a sweet sauce. The dishes were not good partners (I really should have known) and next time I’d serve with savory only so there isn’t any clashing with the pecorino or overshadowing of the inherent and subtle sweetness of the peas.

• Sesame asparagus and carrot chop

  • Apollonia on January 29, 2023

    I was tasting this as I went along, and had serious doubts, but it came together really nicely in the end, and, as the headnote promised, proved a bit of a respite from the winter produce doldrums.

• Winter squash soup with red onion crisp

  • sandiegoveg on February 05, 2023

    Made as written. Absolutely delicious, each detail adds to the whole. I think I might use shallots for the crisp next time, the red onion had a lot of water to cook off.

  • Barb_N on January 18, 2026

    I feel like the spices were not as well rounded as other squash soups I’ve made. I added turmeric and then curry powder. The lime juice helped too. Did anyone else think it was odd to cut the onion 2 different ways, and then place the slivers in the soup? The soup is pureed anyway. I have had better results with crisping slices rather than diced onion or shallot. A dusting of cornstarch helps significantly.

  • Lsblackburn1 on October 03, 2023

    I did not make the topping, but the soup was delicious and comforting. Use delicata and acorn squash. Easy fall dinner.

  • sandiegoveg on January 09, 2024

    Shallot did work much better for getting crisp in a reasonable amount of time. Used 1.5 shallots as noted by Monicamadeit. I did use red onion for soup itself. Also, a half can of coconut milk is what I had on hand and that was plenty.

  • MonicaMadeIt on December 31, 2023

    Made this for the 2nd time last night, using parcooked and frozen pumpkin cubes. The pumpkin wasn't very sweet so I had to add about 1.5 Tbsp brown sugar. I used 1.5 shallots for the soup and 1.5 for the crispy topping rather than a red onion based on sandiegoveg's comment about too much water in the red onion. I also swapped out roasted peanuts for the coconut flakes. We enjoyed it for a simple winter meal.

  • ghostndragon on January 08, 2025

    The fresh ginger can be replaced with grated frozen ginger (I grew my own and froze them in cubes). I also agree that a whole can of coconut milk is not necessary.

  • crysta_63qusi on February 10, 2026

    Good, but a bit muted compared to other squash soups I've made. I ended up adding a big tablespoon of red curry paste, which helped.

• Tomatoes with cottage cheese and bagel seeds

  • Lepa on February 06, 2023

    This is pretty good. It would probably be better if the tomatoes were better. Even cherry tomatoes aren't great in February. I can imagine eating this frequently as a quick and healthy lunch.

  • rmardel on October 11, 2024

    This was quite good although pretty much a variation on something I already eat regularly. I used farmer cheese, which is a dry form of cottage cheese, and I think the seed mix played better with the cheese than the tomatoes. I would dice some garlic and fresh herbs in with the tomatoes in the future, but ideas worth playing with.

  • ezwriternc on November 13, 2024

    This was a great simple breakfast. On repeat.

  • ldyndiuk on March 18, 2023

    Simple, tasty, and a good way to get some vegetables early in the day, which is always a challenge. Technically I had this as an early lunch, but I would try it for breakfast as well.

• Creamy tomato chickpea masala

  • Jane on February 16, 2023

    This is a very quick and easy dinner. I went with the cauliflower variation and added some shredded chicken from a rotisserie chicken that needed using up (thanks averythingcooks for that suggestion). There was a good spice balance. I served with naan breads rather than rice.

  • zabeta on December 14, 2022

    This was pretty good - I did the variation with cauliflower - and for a weeknight meal it worked well. It did take longer to become saucy than the recipe indicated. The leftovers were great.

  • allisonsemele on November 30, 2022

    Very tasty! I appreciated the extra tomato flavor from the tomato paste, and I found the spicing just right. I made the cauliflower variation from the notes, using .25lb dried chickpeas and half a head of cauliflower. Next time I will do all chickpeas and serve roasted cauliflower on the side. The unsoaked chickpeas took around 35min to cook in the instant pot.

  • sandiegoveg on February 05, 2023

    It was a decent chana masala. Not earth-shattering, but very easy to make.

  • averythingcooks on January 23, 2023

    We really enjoyed this over rice. I did bulk it up a bit by using a mix of roughly equal amounts of chickpeas, cauliflower (as suggested) & shredded cooked chicken breast. I added some baby spinach at the end & used Thai basil as the fresh herb. The creamy sauce has lots of flavour and is easy to spice up to match your palate if necessary. This one is a repeat idea for sure.

  • Lepa on January 31, 2023

    We made this with cauliflower and really liked it. I used deggi mirch as the chili powder and reduced the amount a bit so it wouldn't be too hot for the kids. We ate this over rice with spicy pickles for the adults and yogurt to tame the spice for the kids. This will be a repeat.

  • tui on May 06, 2023

    I followed the recipe for the sauce exactly except that I didn't add very much water and we were very pleased with the result. However I chose to add diced lamb left over from a roasted leg of lamb the previous night. The end result was delicious. I will use the recipe as a standard base for adding all sorts of meat and vegetables, as well as trying the chickpea and cauliflower version.

  • stockholm28 on April 18, 2023

    This was just ok for me. It was a little watery so I may have needed to simmer it a bit longer. It was fine, but not a recipe I’d repeat.

  • ksg518 on January 05, 2024

    I thought this was very good and easy to make too. I went with about 3/4 chickpeas and 1/4 cauliflower. I also followed the suggestion of adding fried cubes of paneer. A definite repeat.

  • SpatulaCity on February 29, 2024

    I used the chickpea variation and added some leftover roasted chicken. I also amped up the spices - especially the garam masala! With the extra spices and a splash of fish sauce and a squeeze of lime, we thought it was pretty tasty! Served over rice and it was warm and comforting

  • SpatulaCity on March 04, 2024

    We really enjoyed this. I increased the spices by quite a bit, especially the garam masala, and added some leftover chicken and a squeeze of lime at the end. Served over rice, this was flexible, easy and tasty!

  • anya_sf on May 13, 2023

    This was good, but didn't wow me. I added diced zucchini. It was so easy, I'd make it again, probably with cauliflower and/or paneer next time.

  • pattyatbryce on October 09, 2023

    It may not be fully authentic, but it's a lot simpler than some I've seen. I like it for a simple weeknight dinner.

  • nicole_lmgml1 on January 20, 2026

    Highly recommend the variation she lists with cauliflower + chickpeas together. To boost flavor, I go heavy on the ginger & garlic, and in addition to the cayenne, I add a TB of Kashmiri chili powder, and don’t add the last 2 TB of cream.

  • jessica_me21zm on February 16, 2026

    This dish was so good. Loved it!!

  • JessElisabeth on March 06, 2026

    This was good not great, but might try again with additional spices. We added halloumi and liked that. Might try the cauliflower variation.

  • Karinett on August 25, 2025

    Quick and easy, had some carrots and spinach laying around so added those as well. Flavorful with just the right hint of heat. I omitted the added water entirely as per the comments, though I did splash a tablespoon or so when the spices were first added to prevent them from burning on the pan.

  • dbuhler on March 19, 2024

    This was good, and I'll eat it this week for my lunches, but I'm not sure it will make it to the repeat list. I pureed my canned tomatoes before adding to the pan because I wanted a smoother sauce. I had to use a 4 qt saute pan since that what I had and it worked. It wasn't clear to me if I needed to recover the pot when the chickpeas were added, but because my pan was larger than the recommended size I decided to cover to reduce the amount of liquid loss during the 10 minutes summer, and I'm glad I did. I served this with sourdough naan bread and a green salad.

• Turkey meatloaf for skeptics

  • monasli on February 03, 2023

    I liked this and give it more than one star! It was simple, not dry and I appreciate a 1# meatloaf recipe as I only have to cook for two.

  • dea080020 on December 08, 2022

    This was not dry which is an impressive feat, but I don't think anything can make me like a turkey meatloaf recipe.

  • anya_sf on May 02, 2023

    This was a good turkey meatloaf - flavorful, not dry. The carrots remained a little firm but were small enough that they weren't bothersome. There were no leftovers!

  • bernalgirl on October 19, 2024

    While I found the glaze too sweet, this is a flavorful, tender meatloaf that is easy to get on the table. The family agreed it surpasses many meatloaf recipes we’ve tried and the turkey is a bonus. Next time I’d reduce the molasses by half or eliminate it altogether.

  • jessica_me21zm on February 16, 2026

    Great meatloaf recipe. Always afraid it’s going to dry out in the oven but it never does.

  • william_twih48 on May 14, 2026

    Meh… it was okay. Definitely moist but almost borderline too moist and mushy. It was better the next day as it had time to solidify. Didn’t have much depth of flavor and kind of bland.

  • tate_2agj8g on April 08, 2026

    This is my go-to meat loaf recipe

  • ldyndiuk on June 21, 2023

    This was pretty good, but a little more complicated than I like for meatloaf. I had to use the food processor and cook the veggies before mixing it all together, and then it took a lot longer to cook than the recipe indicated. It said 30-35 minutes, but it it took closer to an hour and I ended up turning up the oven a bit. It made more like 6 servings, and we’ve been happy to eat the leftovers.

  • nicole_lmgml1 on January 20, 2026

    I love this. It’s almost TOO tender (the pieces don’t stay together for me). Bonus flavor: I use the broth to deglaze the vegetable pan before pouring it off into the bowl. Baking usually takes around an hour, sometimes more. Rather than baking it on a sheet tray, I bake the loaf in a mini casserole dish, shaping it narrower than the dish and away from the sides, so the juices stay in the dish.

  • brokencup on December 30, 2023

    I love this but it’s a lot of work.

  • Mumster on February 18, 2024

    This is good. It took longer to cook than indicated - maybe 20 minutes - but it was a success. I skipped the potato recipe and served it with regular baked potatoes and roasted green beans, along with some cherry tomatoes in a simple salad. Tasty, colourful, and healthy.

• Double shallot egg salad

  • SheilaS on April 27, 2023

    This was fun to try. I liked the tip to fry the shallot in a 6-inch skillet with just 2T oil. The taste was good but not this isn't something I'm likely to make again unless I need some fancy-looking egg crostini.

  • SpatulaCity on December 20, 2023

    Cooking the shallots actually wasn’t too fiddly, and with the rest of the salad being pretty classic, it all came together easily and… quickly? Maybe I thought it was going to take so long. I did add more mayo to get the salad to my preferred consistency. Husband loved it!

  • Jviney on February 17, 2023

    Loved it, ate the whole thing for lunch by myself. Everything was there: the pickled component, the sweet sautéed shallots, creamy eggs, crunch of the crisp bread. Yes, it’s a little involved for lunch, but I didn’t regret it.

  • patioweather on January 19, 2025

    At the end of the day, this was still just egg salad. It’s up to you to decide how much energy you want to put into egg salad.

  • kagreco on February 27, 2023

    Made this and absolutely loved it! As another member said, it has everything - pickled & crispy shallot, smoky paprika, creamy egg salad...it really is a perfect lunch!

  • Pandan on July 23, 2024

    So good! Doubled the recipe and mixed everything together besides the fried shallots. I actually totally burned my first batch, so I had to make another using a small yellow onion. Used the microwave method from Serious Eats, which worked perfectly when I actually kept an eye on it. Next time I will just use two onions for frying, as it wasn’t enough for the whole egg salad. Really good on toast sprinkled with some Aleppo pepper. Steamed the eggs for 10 minutes using the method described by America Test Kitchen for easy peeling.

  • stephanie_frj4st on March 11, 2026

    Best egg salad ever, love the play on textures with the onions.

• Two-bean salad with basil vinaigrette

  • SheilaS on October 28, 2024

    I made this as written except for using Rancho Gordon Royal Corona beans instead of canned and shaving the Parm instead of chopping it into ‘rubble’ and enjoyed it. On day 2, I refreshed the leftovers with a squeeze of lemon juice, some red bell pepper and feta instead of Parm and liked it even better.

  • bernalgirl on October 28, 2024

    This is an outstanding summer salad, all the flavors come together beautifully — even if you’re not a huge fan of fennel, it adds an herbal note and some crunch but isn’t a dominant flavor. I made two changes: I added a small shallot to the basil vinaigrette per David Leibovitz’s recipe, and topped with feta instead of Parmesan. This was even better the next day, making it a great make-ahead salad for a picnic or cookout. It would be great topped with pepitas or roasted sesame seeds.

  • SpatulaCity on February 08, 2023

    So wonderful, so fresh, so crunchy, so delicious! I love that Deb gives you weights for everything, including the basil, so it’s very easy to use the correct amount of ingredients and get excellent results. Used haricots vert, white wine vinegar, and added a handful of arugula for lunch.

  • lean1 on February 08, 2023

    Loved the basil vinaigrette. I didn't have any fennel on hand so I used celery and radishes 1 cup of each and a few lettuce leaves. I used only half of the dressing. Easy to make in the Cuisinart. Will make this salad again using other beans. Maybe adding tuna or croutons.

  • sandiegoveg on February 24, 2023

    Another deceptively simple but delish dish. This does not taste like fennel! I used a mandolin to really get a fine slice. Used grated parm, added no capers for the kiddos, and reduced the oil by half.

  • Lsblackburn1 on September 09, 2024

    Lovely and fresh! Took this to a late summer bbq and it was a perfect addition. Doubled easily!

• Charred salt and vinegar cabbage

  • Apollonia on February 03, 2023

    I found the salt and vinegar flavor rather underwhelming, but it was still a pretty high ratio of effort (none) to taste (pretty good).

  • Skamper on March 12, 2023

    A tasty low effort side. Made a half batch in a quarter sheet pan. I had to rest ot for about 8 minutes to broil some ribs. And I think it would have been better (hotter) straight from the oven.

  • M3industries on December 31, 2022

    Easy and delicious. Great way to use a head of cabbage with no effort.

  • Katie on January 03, 2025

    This recipe has no right to be as good as it is. Truly one of the most delicious things, and so simple.

  • bfurrow on January 07, 2025

    I have heard about this recipe so many times. The first time I heard about it, I was sold, as I LOVE salt and vinegar anything. I got the cookbook from the library in October just to get it. And I haven’t made it... UNTIL NOW. It’s pretty good but I would maybe try more vinegar or a splash at the end to get a more pronounced flavor.

  • jenmacgregor18 on August 01, 2023

    I agree with the others: low effort very good results. This was great right out of the oven. I especially loved the charred bits.

  • Pandan on July 05, 2024

    Really good and cheap vegetable side dish. Had this with steak & corn on the cob. I baked this in my Ninja grill for a bit shorter time. Definitely a keeper!

  • estanzler on May 21, 2024

    Really great with minimal effort. Two of us finished the whole thing.

  • shelbstirr on February 05, 2025

    This was great! Reminded me of how much I like cabbage. I think you could get away with less oil/butter. I served it with chicken apple sausage and roasted potatoes, with a little mustard on the side.

  • NicoleBrown on October 03, 2024

    I love all things salt & vinegar! Mine turned out very charred, but I still inhaled it. Next time I will not cut chunks smaller than 2”. I’d also like to try marinating the cabbage in the broth/vinegar mixture first before adding into the hot oven to try & get a stronger vinegar taste. Super easy to make!

  • jennifer_jwoqh5 on June 01, 2026

    So simple and tasty. Definitely scratches the salt + vinegar itch! Carmelized bits taste oniony even though there are no onions in the recipe. Love!

  • ldebuys on January 29, 2026

    I tried to trust the process and mine came out very dark. It was still very good, but I'll either reduce cook time or increase cabbage size next time. A good way to use up a lot of green cabbage!

  • AllisonML on April 12, 2026

    Good, enjoyable, would make again

  • krwhte on January 12, 2026

    Extremely easy and great flavor.

  • ljl1989 on February 07, 2026

    So delicious!! To echo some of the other notes - definitely watch it as it’s cooking. I’ve made it in a couple of different ovens and it’s cooked differently each time.

  • kelly_okldv3 on October 26, 2025

    Really good, very simple. I foresee this being in heavy rotation this autumn and winter.

  • w_1j6tpr on March 12, 2026

    This was very good! I’m not a big fan of salt & vinegar chips which she says is her inspiration for this. But I really enjoyed this and will make it again, maybe a little less vinegar next time.

  • Meags on January 05, 2026

    Yum!!!

  • Bessp on March 20, 2026

    Delicious! Mine was a little less charred than I wanted, next time I'll give it another 5-10 minutes. I used Champagne vinegar instead of white because it's what I had, it worked really well. My husband was less enthusiastic about this recipe than I was, but he doesn't like cabbage as much as I do.

  • danlaik on July 13, 2023

    This was a good way to use the head of cabbage my CSA gave me. Turned out pretty good.

  • lilabruk on December 21, 2025

    Love this recipe - I make it constantly but with less oil/butter

  • KCKB on July 17, 2024

    Pretty good. Curious to try it with other types of vinegar.

  • olympia_mhnhwe on March 17, 2026

    Mine needed a little more oomph. Had to add a little more butter, grated parm and lemon zest at the end. But I love a pantry staple recipe!

• Skillet white beans "Caesar"

  • Apollonia on February 03, 2023

    Yum! We enjoyed this a lot with the salt and vinegar cabbage. Skipped the anchovies to make it vegetarian, so pumped up the dijon a little and added some preserved lemon and vegetarian Worcestershire sauce. You really need only a quarter of the breadcrumbs called for, but they really make the dish, so don't skip.

  • patioweather on January 29, 2024

    Quick and easy--requires beans that are already cooked. I made it with Rancho Gordo buckeyes. I ate it as my lunch with no sides. I had a loaf of garlic bread from the supermarket that I intended to serve with it, but the breadcrumbs sufficed, for me.

  • SheilaS on October 11, 2024

    This is a great, quick bean dish. I used Rancho Gordo Marcella beans but can see it working with a lot of beans. I doubled the anchovies, added an extra clove of garlic and upped the Dijon to a generous teaspoon. I thought it was excellent on its own , pretty good on toast (skipping the breadcrumbs) and at its best spooned over cooked greens. I used sautéed dandelion greens but will try grilled romaine next!

  • Jhein12 on May 08, 2026

    Great for an easy lunch

• Braised winter squash wedges

  • abrownb1 on December 15, 2022

    I was looking for a veggie side for pot roast but since I was bringing it to someone else's house, wanted something that could be eaten room temp. Although I'm sure it would be better hot, it was perfectly delicious room temp. I doubled the amount of squash (butternut unpeeled) but didn't double the liquid for braising, greens, or yogurt and it was perfect. Truthfully, the only thing I accurately measured was the braising liquid (using better than bouillon veggie for broth) and all other things were by look/taste. If you're an experienced cook, you know how you like your veggies seasoned so use your usual amount with a little held back to account for the salt in the broth that will concentrate as it reduces. It took a bit longer to get color on my squash but once I turned to convection it browned perfectly so if you have a convection option definitely use it. Such a lovely, simple (prep-wise), and delectable recipe that had people swooning.

  • cdglamontagne on December 28, 2022

    The first recipe I made from this book and it was great. Served as a side with roasted sausage and was very easy to cook everything in the oven at once (on separate pans). I def think you need the yogurt and arugula to balance the sweet and tangy squash. Might benefit from some pepitas next time for crunch.

  • hbakke on February 23, 2023

    Well...the squash tasted great, but we thought the Greek yogurt and arugula didn't necessarily pair perfectly with the rest of the dish. I won't rate this recipe as it stirs up vegetable prep unpleasantness. I was peeling some less perfect spots off my squash and the peeler slipped resulting in 2 stitches to my thumb.

• Cozy chicken and dumplings

  • bernalgirl on March 05, 2025

    What a truly cozy recipe! I made the buttermilk dumpling option and they were supremely tender. I also used a small cookie scoop and it still took 20 minutes to fully cook. This worked very well with skin-on boneless breasts, which made it quick enough for a weekday dinner.

  • mrsmadam on March 10, 2025

    I made 1/2 recipe with just under 2# of chicken thighs that i braised for 45 minutes. I added the half carrot left with the peas. I forgot the note about reducing the flour in the dumplings if buttermilk was used and they turned out fine. At the end I used 3 cups of broth (a combination of homemade and Better Than Bouillon), maybe due to the extra braising time. This was very good and only slightly less flavorful than the Cook's Illustrated version that takes two days. Will definitely make this again.

  • SpatulaCity on February 07, 2023

    Absolutely delicious. Even my husband liked it and went in for seconds. I used a mix of bone-in, skin-on breasts and drumsticks. Very flavorful! My dumplings took a lot longer to cook, but I think this was because the soup wasn’t super hot when I added them. Next time I’ll be sure to get it nice and toasty first. Added dill to the dumplings but no salt because I accidentally over salted the broth. Worked perfectly.

  • Lepa on January 15, 2024

    We made this for comfort on a cold and rainy night when we are all stuck at home and sick. It was delicious and we especially loved the dumplings! We thought it could use a bit less chicken - maybe 2.5 pounds instead of 2.75.

  • anya_sf on April 18, 2025

    Very enjoyable, even though I didn't have celery (I increased the onion and carrot) and used boneless, skinless chicken breast. A half recipe was done in about an hour.

  • patioweather on April 07, 2024

    I have a friend who has never complimented my food before make multiple sighs of satisfaction while eating this.

  • Rachel_ on January 04, 2026

    Oh yeah this is going to be made again. Perfect cozy winter food.

  • ozzzzzz22 on January 20, 2025

    This is a favourite at my house. Truly comfort food. The ingredients seem like nothing special but the browning and simmering really bring out some amazing flavours. The dumplings are pretty awesome too. I use a cookie scoop to shape them and it couldn't be easier. The dish does take a bit of time and browning chicken thighs does make a mess all of the stovetop but it's all worth it in the end. Don't skimp on sautéing the mirepoix - if you can hold out and get good deep colour on the carrots they get even sweeter!

  • dbuhler on February 26, 2024

    I've made this a few times and we just love it, but it is a time commitment. Each time I've made it it has taken longer to cook the chicken then her stated time, so by the time I'm ready to pull it out and shred it the stock has reduced quite a bit and is pretty thick. This last time I made it I added a cup of broth to thin it out and although that was okay, next time I may add only a half a cup because it did seem a bit thin and we wanted the base to be a little thicker. The dumplings are delicious, and I usually make them with buttermilk per Deb's directions.

  • SKidd on January 17, 2026

    Gosh this was good. I simplified a bit since I had a leftover roast chicken and added some extra vegetables but the sauce and dumplings were spot on. Didn’t have a ton of fresh herbs (January!) so worried it would be blame but it was perfect comfort flavors. Will make again for sure.

  • cookingbychapter on January 24, 2026

    I loved this!! Definitely going on my winter repeat menu. So good! I did use leftover cooked chicken, but made otherwise as written.

  • abigayle_d5od7q on March 23, 2026

    My spouse grilled 20lbs of chicken quarters and I used the leftovers in this. Worked out beautifully ??

  • Anjackson1003 on April 17, 2026

    A great comforting chicken and dumplings recipe. I do feel between the prep and active cooking time this is a bit more involved for a weeknight meal but the serving size is enough to make it worth it for my husband and I. Usually prep on a Sunday and enjoy for a few nights during the week. Ran out of AP flour so subbed half whole wheat and didn’t notice a difference. Also used shredded rotisserie chicken to reduce cooking time.

  • cynthia_lx08f9 on February 17, 2026

    Unbelievably good. I didn’t brown my chicken breasts though. Jsut slipped them into the simmering chowder for 15 minutes. Also my dumplings were like pancake batter so I had to add way more flour. Totally possible I measured wrong so I’ll try again with less milk just in case.

  • ann_v9rd1f on May 05, 2026

    It was the recipe that made my super picky 10 year old decide to try my cooking more often!

• Deli pickle potato salad

  • kath on February 13, 2024

    This is a great potato salad! I made it exactly as written except I did omit the nigella seeds. I used Bubbie's Kosher Dill Pickles - the best! Use the best pickles you can find because they are a large part of the recipe. Everyone loved it!

  • ksg518 on May 09, 2023

    Nice potato salad! Next time I might cut back on the pickles but that’s probably a matter of personal taste. In the headnote Perelman says the nigella seeds are optional. I used them and I like the crunch they provide but I wouldn’t hesitate to skip them.

  • anya_sf on March 24, 2026

    Different from any potato salads we've had before, but we liked it fairly well. It complemented the grilled sausages we had with it. The pickles and onions weren't as strong as I'd feared. Might make again.

• Pecorino polenta with garlicky kale

  • Nancy402 on January 08, 2023

    Enjoyed the ease of this recipe and the results. Will reduce the salt significantly in the polenta next time. Otherwise, this was just right. Made the meatballs suggested with lamb. As noted these went well together.

  • ShannonS on December 14, 2022

    I have always baked my polenta thanks to Martha Rose Shulman’s brilliant technique but I have never thought to cook kale in the oven. Not only was this EASIER than sautéing it on the stove, it was also BETTER! Although I only needed about 1 T olive oil.

  • SpatulaCity on February 27, 2024

    Love the results and the hand off cooking method. Delicious! Next time would add less salt. Used chopped Tuscan kale from Trade Joes and next time would leave in the ribs. Served alongside breaded chicken breast for a little crunch.

  • bernalgirl on October 19, 2024

    While the flavors are excellent, the polenta method was an utter fail for me, even with a pre-soak, my stoneground polenta was oddly watery when finally cooked. Since I’m already cooking dinner, the kale is just easier to cook in a pan while everything else is cooking in my opinion.

  • zabeta on December 19, 2022

    I have never cooked polenta in the oven and I was dubious, but it was fantastic! Same with the kale - I liked the crispy bits.

  • M3industries on January 05, 2023

    Delicious but honestly you could put an old shoe on a bed of warm polenta and i think I'd eat it. Oven method for both the polenta and kale was great - but needing two oven-safe large casserole dishes caught me by surprise. Next time I would reduce the butter/parm in the polenta and oil in the kale to save on calories. I will definitely make this again!

  • srahndennis on October 23, 2023

    Loved this! Used swiss chard instead of kale because that's what I had. Used 1 T olive olive and a little more water to compensate for the missing oil. Greens and polenta both fantastic!

  • Samrem on August 08, 2023

    Most delicious the same day, doesn’t reheat as well. The only way my partner likes kale. I have made this several times already!

• Tangy baked eggplant and couscous

  • Rachaelsb on January 21, 2023

    Easy to make, strong flavor and great texture. A keeper.

  • bfurrow on January 22, 2025

    Very good and simple to make. Kind of like grown up spaghettios. Will repeat. Next time triple the garlic, maybe add some Italian seasoning to the sauce, and top with capers.

  • aschacht on November 11, 2025

    Yummy! Doubled the garlic, only had one 400g eggplant so I added a can of chickpeas along with the couscous for more bulk. Will make again.

  • anya_sf on August 24, 2023

    I had 2 lbs eggplant, which I roasted on 2 sheet pans. I used the whole box of couscous (227 g) as I was making this as a main course; after reading the package instructions, I did not increase the liquid/sauce in the recipe, and the couscous turned out well. This was good - we liked it with feta crumbled on top.

  • Meags on January 04, 2026

    Heilege scheisse!! MAKE THIS DISH! It is delicious. It takes some time, but not a lot of effort. The sauce is velvety and a flavor punch. I used 1/2 t of red pepper flakes and roasted the eggplants with a combo of olive oil and some baklouti green chile pepper olive oil. For perfectly in my 3.5 qt braiser. Putting this on our faves list.

  • takemori on May 29, 2024

    Would benefit from some cumin and feta, used Dutch oven and needed 50 minutes of bake time

• Swiss chard enchiladas

  • julesamomof2 on January 12, 2023

    These vegetarian enchiladas were delicious and really quite simple and easy for a weeknight. I struggle to find vegetarian recipes that hearty enough (and not pasta) and this was perfect. Definite repeat.

  • anya_sf on May 18, 2023

    One bunch of chard weighed about 12 oz; I decided to use 2 bunches since greens cook down a lot, and had enough filling for 10 tortillas, which is how many came in a package. Using crushed tomatoes, I didn't bother pureeing them, just mixed the sauce together. I wouldn't have minded more sauce - a 20-oz can store-bought enchilada sauce would be just as good. My family enjoyed these and I loved that they had lots of vegetables - no sides needed.

  • thefritschkitchen on June 14, 2024

    Very good! Used 2 tsp of chipotle chili powder, was a tad spicy for the kids but I thought it was perfect. Added extra Monterrey Jack to the filling, because cheese. One pound of chard is a bit of chopping, so plan accordingly

  • tmitra on June 01, 2024

    I've made this several times as I really want to like it. The first time, I made some substitutions. The second time, I followed it exactly, thinking the feta (for cotija) had been the problem. The third time, I substituted a different homemade enchilada sauce, thinking there was too much oregano in the original recipe. I'm forced to conclude this just isn't for me, but I like the concept!

  • TFall21 on September 20, 2024

    This is so good. Excellent use for the chard in the garden. I've made it 2x in a month and it is indeed a keeper. Prepping a few components in advance helps it come together more quickly during the week (chard, corn if fresh, sauce). I use fire roasted diced tomatoes and TJ's hot & smoky chili powder for the sauce and it's perfect, though definitely on the spicy side.

  • allison_rkchjv on March 29, 2026

    Comes together quickly and is a nice, filling, reasonably healthy way to use a ton of greens. I used a mix of kale, young collards, and beet greens.

• Slow-roasted chicken with schmaltzy croutons

  • Zosia on January 13, 2023

    This was a simple but delicious meal and the recipe worked perfectly with chicken pieces with a few adjustments. Roasting time was just over an hour, enough time for the croutons to brown on the bottom. I didn't add as much water as the recipe states to the exposed bread at the start and I rearranged the chicken pieces during roasting to avoid making croutons that were too soggy or too dry.

  • SpatulaCity on February 28, 2024

    Wish I had read the reviews before baking, because my schmaltyz croutons were a failure. The bread was very sad with half of it roasting up to be very crusty, but without the benefit of the drippings, while the bread slices snuggled directly underneath the bird were a soggy mess. However, the chicken was juicy and delicious and cooked in under two hours. Next time I would do as others suggested and make large bread chunks instead of slices, and roast the chicken on a rack above, so the juices can drip down, and toss the croutons occasionally. Also a matter of personal taste, but I would forgo the lemon half inside the chicken. We didn’t care for the lemony juice on the croutons. We did not make the salad.

  • patioweather on May 03, 2023

    The chicken was extremely juicy after 2 hours but it could have used more seasoning. I agree with the other commenters that the croutons need rearranging partway through. My chicken leaked juice in a small area, so a small area was soggy and the rest was nice and crispy but not really "schamltzy."

  • anya_sf on January 14, 2023

    Low effort and decent, but probably would have turned out much better with additional effort. A 1 lb batard just covered the pan. After 2 hours of roasting, the chicken breast was slightly overdone, but the underside was pale and underdone. The croutons and garlic under the chicken were soggy and underdone, while the surrounding pieces were too hard. I had to flip the bird over for 15 min to cook the thighs, which kind of ruined the skin on the breast. I used a lot more lettuce and there was plenty of dressing for all of it. We could barely eat the croutons - most were too hard. If the chicken had been flipped earlier, the croutons rearranged, then flipped back later (again rearranging the croutons), I imagine the ideal result could have been achieved.

  • Plumberful on December 11, 2022

    This makes a delicious meal! Perfectly roasted crispy-skinned chicken, luscious, garlicky, schmalzy bread chunks and a crisp lemony simple salad—what’s not to love? Simple prep for a very satisfying meal!

  • sbrooksh on April 03, 2023

    I've made this twice; the first time was good, and I'm so glad I gave it a second go, because the second time was great. 1) Don't fuss too much about getting all the bread in--cover the bottom of the pan but don't pack it in. 2) In the recipe, she states to cut bread into 1 inch slices and then trim to fit. Instead, I cut it into large cubes, was VERY generous with the water at the beginning, and then tossed the cubes 2x during cooking to evenly distribute them, pouring juices from the bird onto the croutons before the 1st toss. The additional 15 minutes of toasting after the chicken comes out, with further bird juices, made these croutons irresistible. 3) I initially placed the bird directly onto the bread, but the bread under the bird was just soggy and under-cooked, so this time I used a roasting pan with a rack and put the bird on the rack. This kept the bird crisper. 4) Threw some ramps in with the bread. Fabulous!

  • stephanie_frj4st on March 11, 2026

    Had a hard time getting some of the croutons to get crispy and I was doubtful of no butter or oil on the skin but it worked. Will try this again because it was a nice switch up from my salad… a good summer or spring roast chicken with the salad.

• Fettuccine with white ragù

  • Zosia on January 02, 2023

    Incredibly delicious! It took a fair bit of time to make, most of it hands-off braising time, but it was worth it. It was quite rich and I was tempted to omit the cream but it did enhance the flavour and silky texture of the sauce.

  • Lepa on December 07, 2022

    This was extraordinarily delicious. One of our favorite meals in recent memory. We used fresh pasta and enjoyed it with a sharp green salad and some white wine. I can't wait to eat this again!

  • SpatulaCity on March 04, 2024

    I appreciated the flavor to effort ratio, but overall this was just fine for us.

  • bernalgirl on February 25, 2025

    This is absolutely delicious! Takes time but not compared to a traditional ragu, great family dinner recipe

  • anya_sf on April 28, 2023

    Fantastic, buttery flavor and super creamy texture, despite just a small amount of cream (I'm guessing it's the pork fat). There was a good ratio of sauce to pasta using 12 oz dried fettuccine.

  • averythingcooks on May 01, 2023

    Another upvote here….a nice change from a tomato based pasta sauce that has a lovely texture and lots of flavour. I used ground Calabrian chiles for heat (in place of red chile flakes) and lots of parsley & basil with the parm at the end. I served this over penne and I would absolutely make this again.

  • pattyatbryce on October 04, 2024

    This was a great weeknight dinner if you start early and have some flexibility. Easy to pull together, but needs cooking time. We enjoyed it a lot, but if you have the cookbook called Shaya, his is better. BUT, it takes more time...

  • Lsblackburn1 on January 04, 2024

    Very delicious. My jet- lagged brain bought breakfast sausage accidentally, but that worked too! Easy to put together and then just hang out while it simmers.

  • jillianefoley on February 18, 2026

    Made this on a whim with ground chicken since it’s what I had on hand, and it was good! (It’s better with pork though)

• The angry grandma (pizza)

  • Zosia on December 09, 2022

    The crust was great - crispy and chewy with good flavour. I used most of the suggested toppings.....delicious.

  • janeths on May 07, 2026

    This is so delicious!!

  • anya_sf on May 02, 2023

    I've made Alexandra Stafford's dough many times so wasn't surprised that we enjoyed it. Baked in 2 quarter sheet pans, the toppings dripped over the sides a little as the crust rose a fair amount. We enjoyed the pepperoni/artichoke/red onion combo (minus chiles) and also pepperoni/mushroom. The tops browned faster than the bottoms so I'll try placing the pans on a baking steel next time.

  • sbrooksh on March 05, 2023

    Love this. This fit nicely into one 11 x 18 sheet pan. I sliced the veggies very thinly and should have doubled them because they cooked down. The Calabrian chilis were a nice touch from the usual CRP. The crust rose and crisped nicely, but don’t skimp on the oil for the pan, esp if you’re using a sheet pan or something other than cast iron.

  • Kinhawaii on December 27, 2022

    I would make this again- the crust was very easy. I prefer a more chewy crust but to just stir it together & later stick it in the refrigerator overnight is so easy. We did change up the toppings a little.

  • averythingcooks on January 01, 2023

    I agree at how easy the crust is to throw together but I'm not sure it beats some of our favourites for chew & taste. We cut this in 1/2 for 1 pizza made in a 12" cast iron pan. I spiced up my homemade sauce with ground Calabrian chiles & liked the results from adding the sauce last. Toppings included a mix of hot & sweet salamis, red onions, a few black olives and sweet red peppers. I would use this idea again...maybe with a different dough?

  • JessElisabeth on February 27, 2026

    Great dough, love how easy and quick it came together!

  • JessElisabeth on May 14, 2026

    Used half whole wheat flour and liked it a lot!

  • mimisingh on November 23, 2025

    Delicious and so easy!! I used the Bon Appetit recipe for sauce from their best cheese pizza recipe. I used Deb's amounts for both cheeses and a little more sauce than she recommended and I was happy with the ratios. I cooked around 210-220C in convection for 30 minutes. I pulled at 20 minutes, and it was cooked, but not as crispy as I wanted it on the bottom and a little doughy in the middle. My pepperoni was burning at the top around 15 minutes so next time I would foil the top to prevent that. Definitely will make again

  • mimisingh on November 29, 2025

    Made again and cooked at 220c and foiled the pizza for the first 20 minutes. I left it in for another ~25 which worked okay. Next time I will probably foil it for less time. I really enjoy making this simple pizza and as she states it reheats really well the next day which is nice.

  • stephanie_frj4st on March 11, 2026

    Dough didn’t rise for me but it still worked and loved the new way to make pizza.

  • Salviocooks on April 04, 2026

    This is such a good recipe! Feeds four of us with some left over. It’s especially good if you want to use a lot of toppings - unlike thin crust pizza which is best with a scattering of ingredients on top.

• Toasted ricotta gnocchi with pistachio pesto

  • Eleanorconroy on January 12, 2023

    This was very nice, but definitely only served 2 people in our household, not 4! I made it with a lightly dressed rocket and cherry tomato salad, which worked well to break up the richness

  • janeths on February 13, 2026

    I really enjoyed these. Not your typical gnocchi but just as delicious.

  • tmitra on March 14, 2023

    This was fun to make, but if you (like I) are unfamiliar with ricotta gnocchi, it tastes like what it is: fried cheese balls. The pesto was surprisingly unremarkable. Overall, just not my thing.

  • Skamper on March 16, 2023

    I liked this but expected the gnocchi to be a bit lighter. I used homemade ricotta. The pistachio pesto was very good. I froze half of the gnocchi and pesto. A couple of weeks later I put the gnocchi directly from the freezer into boiling water (took about 4 minutes) then transferred to a pan with the warm pesto. Both froze very well, and I preferred the gnocchi boiled vs sauteed. They tasted lighter.

  • allison_rkchjv on March 19, 2026

    Delicious and very rich. Pair with a bright veggie and some acid for balance.

• Charred Brussels sprout toast with ricotta

  • Eleanorconroy on January 17, 2023

    I used pine nuts instead of hazelnuts (because that's what I had in the cupboard) and just put the bread in the toaster rather than frying it. It was quick, easy and delicious - I'll definitely be making this one again!

  • SpatulaCity on March 12, 2024

    Delicious! Added some chopped fresh thyme and it was a nice add.

  • averythingcooks on January 23, 2023

    I scaled everything back for 2 of us to split 1 ciabatta bun & used cashews for the nuts. Reviews were mixed (& I guess predictable). T already loves brussels sprouts but was not a fan of this idea (ie he just ate the veg off of his 2nd piece, leaving behind the rest) and as for me (trying to become a fan!), I ate it but it certainly hasn't converted me. This means that through no fault of its own, this is an unlikely repeat - but at least I tried.

  • sandiegoveg on February 04, 2023

    Made as written, except substituted pecans for hazelnuts (what had in hand). Could not believe how delish. No detail should be overlooked!

  • Jviney on December 12, 2022

    This was yummy. I thought while I was making it that it was probably not going to be worth the amount of work to essentially shred all the tiny Brussels sprouts, but it was! We liked it!

  • SheilaS on March 21, 2026

    Delicious! I used some leftover whipped lemon ricotta from another book and it was perfect.

• Chicken with rice, chorizo, and tomatoes

  • dianev on February 09, 2023

    Wonderful flavor in the rice but it was a stuck mess in the bottom of my braising pan which had to be simmered and soaked to clean. I don't think lower heat simmering would have helped much. Chicken needed a bit longer to cook. I will definitely make again. Chicken and unstuck rice was like a delicious paella. Would be good with shrimp added toward to the end, and with peas and/or green onions for color and texture.

  • jenburkholder on January 03, 2023

    Good, not great, but may repeat. Couldn’t find chorizo today so used a spicy cured similar sausage. Put in 375 oven for 25 minutes instead of cooking the rice on the stove (used jasmine). Thighs were overly large, so four to the two pounds. Would have been better with smaller ones as the chicken just hit temp when the rice was cooked. Son enjoyed, and that’s always a win.

  • lilpomelo on January 06, 2026

    The rice is super flavorful and delicious due to the chorizo infused flavor. The chicken was actually not as memorable as the rice! A nice twist on chicken and rice but make it Spanish and paella like.

  • w_1j6tpr on March 03, 2026

    This was so flavorful. We really loved the texture and flavor in the rice. The chicken was perfectly done as well. I only tried getting the rice crispy for a few minutes so we didn’t have too many crispy bits but what we did have was so good. I will try harder to get these crispy bits next time. I will make this again for sure.

  • ldebuys on April 16, 2026

    I quite liked this! Some of the rice towards the top didn't end up totally cooked, so I'll have to play around with that. I just used boneless skinless thighs and it was still delicious--I agree with others' assessments though that the chicken wasn't special, but the rice really shone.

  • JessElisabeth on March 02, 2026

    Accidentally bought ground chorizo instead of cured but it still worked, might do it intentionally if we make again. Only cooked over med/high for a few minutes because I got nervous about the crispy rice getting too crispy. Will probably make again! Maybe more seasoning on the chicken.

  • ozzzzzz22 on January 20, 2025

    Made this a few times now and it's great. The rice really soaks up all the chicken-y and chorizo-y flavour and is quite excellent. I truthfully don't bother trying to get a crust on the bottom - just cook it till it's done and serve. I'm too skittish to risk burning the rice and frankly it tastes great even without the crispy crust.

  • rachael_18bc7s on April 25, 2026

    Really good. Only had skinless chicken and fresh chorizo and it still worked.

  • jessica_me21zm on February 16, 2026

    We love this. The chicken was so flavorful and fell apart with just a fork.

• Skillet piperade eggs

  • tarae1204 on January 16, 2023

    Easy, rich and luscious from the olive oil. I made a double batch. I found it a little hard to eat cleanly the long slices of saucy onions and peppers — next time I will cut the vegetables so the slices are cut in half crosswise. It’s easy to overlook the eggs - they might not need ten minutes. Also, I sprinkled the dish with chopped parsley and my husband added some truffle hot sauce (recipe gives no such suggestions but a fresh herb seems necessary).

  • ksg518 on September 07, 2025

    Just delicious. I used all red peppers since that’s all I had but a green pepper would be great too. A definite repeat and I’m thinking about a large batch for the freezer (minus the eggs of course).

• Blueberry pancake cobbler

  • anya_sf on August 26, 2023

    This recipe was not properly edited or tested. 2 cups blueberries is nowhere near 565 g; I think it was meant to be 2 c, but suppose either amount works by adjusting the pan size and desired amount of topping. I used about 3 c (450 g), still an OK amount relative to topping. During baking, the blueberries exuded a lot of liquid (and there is no thickener), and the cobbler took nearly 50 min to bake, not 30. Served with plain yogurt and a drizzle of maple syrup (not that it needed it, but it is called "pancake cobbler"), I thought it was pretty good, but my family wasn't sold on this.

  • mlonigan on August 09, 2025

    I used 510 grams of blueberries (a full 18 oz package), any I think it was a good amount and fit nicely in a 1qt dish. It took me 40 minutes to bake.

  • sara_gy6qsd on May 30, 2026

    Very good but I agree with other reviewers, very sweet. I would scale back on sugar next time.

  • sophia_csi5ki on February 08, 2026

    I actually used this on some apple pie filing and it turned out pretty tasty.

  • Jhein12 on May 08, 2026

    We liked it !

  • layne_2a1rdw on April 13, 2026

    Very good but very sweet

  • mrthornton79 on April 29, 2023

    Sadly, the blueberry pancake cobbler was so bad that I returned the book. I purchased it yesterday and this was the first and last recipe I made in it. :(

• Cucumber salad with garlicky dill yogurt

  • jessica_me21zm on February 16, 2026

    Make this constantly. It’s My favorite tzatziki adjacent recipe for Greek dinners. So easy and so flavorful.

  • EatinSnax on March 27, 2025

    I’ve never eaten so many cucumbers in one sitting! This was really easy and quick to put together. An addictively refreshing salad that I will make again.

  • Beck001 on January 31, 2026

    Easy and well liked. Made yogurt dressing as half for salad - which is all that is needed (though could be used for other things.

• Endive salad with apple matchsticks

  • SpatulaCity on February 28, 2024

    Great salad with a nice mix of salty, tangy and sweet, silky and crunchy

• Essential French onion soup

  • jessica_me21zm on February 16, 2026

    Just as good as a restaurant French onion soup. Takes a long time but minimal effort recipe. We loved it!

  • SKidd on March 11, 2026

    Relatively simple, tasted good for the effort. I did have burning issues with the first 15 minutes of the hands off caramelizing time, even on a very low small burner, so I’d be more careful next time.

  • danlaik on March 18, 2024

    This was really good, but my Le Creuset had the tendency to cook this very fast—it burned during the first step and I had to scrape that out before continuing. Otherwise, very good. Added a splash of cognac at the end.

• Pea, feta, and mint fritters

  • ldyndiuk on February 13, 2023

    These were easier to throw together than other fritters I’ve made since there’s no chopping or other vegetable prepping. They weren’t as crispy as I’d like, but stovetop cooking isn’t my strength. They tasted pretty good though, and the sauce was a nice addition.

  • Jviney on December 13, 2022

    The execution of these was exactly as described, easy to do and worked perfectly. Fritters might be a matter of taste - I feel like they’re generally finicky to serve because mine weren’t crispy by the time they were all finished. Flavor was good, sauce was good with them, really nothing wrong with them but I found I didn’t love them.

  • Meags on January 05, 2026

    This was quite tasty

  • TFall21 on August 02, 2025

    Fresh tasting and easy to throw together. These will be a summer go-to pantry meal since I usually have all the ingredients on hand.

• Spiced sweet potato oven fries

  • arl8058 on December 08, 2022

    To my surprise, the fries did get crispy--but took more than 15 minutes in the oven, particularly because I was baking three things at once. The yogurt dip with harissa was delicious. I usually mix mayonnaise and hot sauce for fries, and this lower fat version was just as delicious.

  • Skamper on December 07, 2022

    Same issue as with all baked "fries": they just don't get crispy. I didn't make the yogurt dip because someone forgot to make yogurt and served with ketchup. Spice mix gave good flavor.

  • janeths on February 10, 2026

    Love the yogurt sauce.

  • Soulkitchenjen on October 27, 2025

    Very good low effort high output side. The spice blend was delicious. The fries got crispy enough. The sauce was a nice touch.

• Leek and Brie galette

  • tmitra on April 09, 2026

    This was fine, perhaps even the ideal leek galette, as Deb suggests...but I have trouble imagining bringing it anywhere. My guess is that most folks (including me) don't get overly excited about leeks, plus it doesn't really work as finger food at a potluck or holiday meal. In the event that you have more imagination than I do and make this, I found the dough forgiving even after I didn't chill it for long enough.

  • sbrooksh on April 30, 2023

    The flavors were great but it leeched oil and butter everywhere, making it greasy and heavy. Next time I will cook at 350 instead of 400, and really make sure I get the butter in the pastry tiny. Great flavors though.

  • ozzzzzz22 on May 18, 2026

    The flavours in this are great. In future I would cut the leeks smaller - even when softened they are still difficult to cut across the grain so slicing the galette got a bit messy which was a shame because it looks really pretty out of the oven.

  • allison_rkchjv on May 05, 2026

    I agree with the below review that, although well-executed, the leeks aren’t interesting enough to be the only veg filling in this. It would benefit from an additional veg (roasted carrots?) That said, I have been using Deb’s galette dough recipe for a couple decades, and I love the addition of wheat flour for depth of flavor.

• Green angel hair with garlic butter

  • NJChicaa on May 20, 2023

    very underwhelming dish. I expected much more from a recipe featured on the cover of the book.

  • SpatulaCity on April 19, 2024

    For me, this was good, but not world changing. I loved the inventive use of spinach, and added a few fresh basil leaves to the mix for brightness, and a few good squeezes of lemon over the top. The garlic was a strong flavor, so anyone who really loooooves garlic will probably love this. Personally I’d like more cheese :)

  • bernalgirl on October 09, 2024

    I cheated by using garlic confit which I heated in butter till it browned slightly. This is a nice, simple sauce, I resisted the temptation to blend pecorino Romano into the sauce itself but I won’t next time. I like this better than the kale-based green sauce but it’s lighter and I wonder if a combination of the two would be perfect. Finally, next time I’ll use the blender to get a smoother sauce.

  • patioweather on May 16, 2023

    We enjoyed this, but in the future, rather than following her particular garlic butter directions, I would just roast garlic my usual way and then add butter when cooking the sauce down. I wasn't expecting that amount of sauce to cover 16 oz of pasta, but it was just right.

  • anya_sf on May 14, 2023

    I used the larger amount of spinach and was happy with that, although the sauce wasn't as evenly green as Deb's photo. I used some pasta water to help get all the sauce out of the food processor. Super good!

  • sandiegoveg on February 05, 2023

    Just a stunning dish. Incredible color and so so tasty.

  • Lepa on February 08, 2023

    This was tasty and comforting. It didn't seem saucy enough but my husband made it and he likes to alter recipes so I can't be confident it's a problem with the recipe.

  • luluinphilly on November 24, 2022

    This is a perfect pantry pasta (if you always have a bag a spinach on hand ahem). It is simple, delicious and easy to throw together. Photos can't capture how pretty and vibrant the green sauce really is! I was surprised at the amount of salt it truly needed and also by the amount of green sauce coated dishes that were in my sink for this otherwise easy dish.

  • PriyaPath on April 01, 2026

    Good easy meal. A great meal to serve to kids. Simple flavour.

  • ginger2212 on March 20, 2023

    Wonderful dish! Easy and satisfying :) I added half a lemon juice to the sauce to give it some brightness - which I thought cut the butter/oil combination. I also used spaghetti because I did not have angel hair. A great backpocket dish!

  • kshell on February 19, 2024

    Made twice now. If made in blender I needed all the reserved pasta water to get it going. Much easier in my food processor but I still needed all the pasta water and then some. Save more than 1 cup. With pasta so fine it got cold very quickly. Warm your bowls. I don't *love* this recipe but it's easy and my normally picky toddler eats it so we'll be making it again.

  • JessElisabeth on March 02, 2026

    We loved this! My toddler had thirds, we called it dinosaur pasta. Used at least 8oz spinach (maybe a little more) and thought it was great.

  • Solovyay on March 13, 2026

    Very tasty! I’m a big angel hair fan, but this would be lovely on any pasta.

  • NicoleBrown on October 09, 2024

    Picked for a week night dinner. Definitely not groundbreaking, but still delicious. I was impressed how flavorful the sauce is for how simple it was! I added chicken for some protein & topped with Parmesan.

  • babyapricot on April 01, 2026

    Love! Use half the pasta for the full sauce, and split that into about three servings. Easy and makes the whole house smell amazing.

  • allison_rkchjv on March 26, 2026

    Boooorinnngggg

  • stephanie_frj4st on March 11, 2026

    I don’t like angel hair so I don’t know why I didn’t try something else. But this just fell flat for me.

  • nicole_lmgml1 on January 20, 2026

    Surprised this is on the cover! We found it to be fine, but not amazing. Would be nice playing a supporting role to a splashy bold main dish protein.

  • elissa_59jwxx on April 01, 2026

    Pretty good! Next time I will add sun-dried tomatoes, fresh basil, and grilled chicken to bring it to the next level. I think I’ll just wrap the garlic head in foil with a little oil next time and just olive oil in the blender rather than an entire stick of butter.

• Soy-glazed tofu with crisped rice

  • tmitra on February 14, 2023

    This is the only tofu recipe I've ever made that tasted *better* than I expected!

  • anya_sf on June 18, 2025

    I didn't really follow the directions. I doubled the tofu and sauce, spritzing the starch-coated tofu with spray oil and roasting it in the air fryer at 400 F for 15 min (had to do 2 batches; kept warm in the oven). Cooked the sauce on the stove but thickened it with cornstarch slurry. Served over steamed rice, not crisped. My "slaw" contained edamame, carrots, cucumber, and avocado. My family isn't super fond of tofu but enjoyed this.

  • Skamper on April 15, 2023

    We both liked this. I served it with steamed broc instead of the slaw, using what I had on hand.

  • bfurrow on January 21, 2025

    This recipe was tasty. Pretty quick to throw together as well, and only one pan needed, if you use leftover rice. Otherwise, one pan and a rice cooker.

  • Lottabooks on April 28, 2024

    Very good, but lots of steps and pots; try to make whatever you can ahead of time (the rice, cut up the veggies for the slaw, the glaze ingredients). Also took longer as to several of the steps. Recommend doubling the glaze - it didn't seem like enough. I used cucumber, carrots and red bell pepper for the slaw. Serves 3 but could have been 2 servings. Very flavorful dish.

  • EmilyR on October 18, 2023

    Lots of interesting flavors and textures. Despite my slaw looking not the most appetizing (had broccoli to use up) it felt like a reasonably healthy Asian adjacent/inspired meal. Also, the crisped rice was nice… I used ariborio since it had that short grain sticky quality to hold its shape.

  • AVine on May 03, 2026

    This was very tasty but in the future I’ll make the tofu in the air fryer — more efficient and crispy.

  • rhb on March 28, 2023

    Very good with lots of crunchy/chewy textures. I sauteed the vegetables a bit instead of using raw and baked the tofu instead of frying (toss with some soy sauce & avocado oil, dip in cornstarch, bake in oven at 425 f convection for 25 minutes until crispy).

• Cauliflower cheese baked potato

  • averythingcooks on January 12, 2023

    These were delicious! The roasted cauliflower with the sharp cheddar sauce poured over baked potato 1/2's then baked (or broiled) to brown the cheese sauce made a fantastic side with some crispy pork chops and a little salad. The chives on top gave a nice punch of colour & flavour but we did NOT use any sour cream to serve (as suggested) nor did we miss it - these are decadent enough without it. An obvious repeat.

  • anya_sf on June 05, 2023

    I baked 3 larger (12 oz) potatoes for 3 hungry people as a main. Sour cream was good on top, but totally not necessary. Love baked potatoes, love cauliflower cheese, so of course loved these.

  • dbuhler on March 02, 2026

    Delicious! I also had large, 12 oz. potatoes, so I also only baked 6 but made all the cauliflower cheese sauce. I subbed 2 shallots for the leek and I used a good aged cheddar and these were fantastic! I served this with some smoked sausage and a green salad with a punchy vinaigrette to cut the richness. I can't wait for leftovers tomorrow!

  • Julie77008 on January 26, 2026

    I also didn’t add any sour cream and it was fantastic. I used Coleman’s mustard and next time I will add more. I had smaller potatoes so it came together in an hour total.

  • crysta_63qusi on January 24, 2026

    Good, but maybe not worth the effort? Bacon would be delicious, or I may just make the cauliflower cheese as a side.

• Portobello hoagie

  • patioweather on May 08, 2023

    We will definitely make this again. Because it involves caramelizing onions, it's not something you can throw together for a quick lunch. I bet you can prep the components in advance though and then toast them together for a lunch. If I change anything, I will reduce or eliminate the vinegar, which I didn't need, and serve with kettle chips because I needed a crunch.

  • NJChicaa on May 20, 2023

    It is a mushroom and cheese sandwich. It isn't terrible but it also isn't something that I'd ever go out of my way to make again.

  • grayson_za2zb6 on February 09, 2026

    The mushrooms in this recipe are insanely delicious.

• Falafel

  • cdglamontagne on January 17, 2025

    Love this falafel! Budget friendly and easy go-to when I have herbs that need using up. I've even made it with carrot top greens. This recipe is also on the site and I found the comments really helpful to get the texture the way I like it.

  • nicole_lmgml1 on January 20, 2026

    Delicious, wonderful, AND … not worth the work. Only because I can buy myself a cheap & satisfying falafel pita any day of the week. But I *would* recommend this recipe to anyone who is not living a life of such falafelar privilege as mine.

  • AVine on March 06, 2026

    Cooked in air fryer at 375 for 12 minutes

• Deepest dish broccoli cheddar quiche

  • ldyndiuk on February 06, 2023

    Overall, this came out well though I had to cook for 5 minutes longer than the longest cooking time indicated. The crust is very good! I recommend ignoring the weight for the broccoli - for me 800 grams was way too much, and here the important thing is the volume because it has to fit in the quiche. So from the 800 grams I measured out 8 cups to cook (I had about another cup leftover.) I put the filling in the pan, and then the custard wouldn’t entirely fit - I had about 1/2 cup leftover. Next time I’d cut down the amount of broccoli. I’d also put the cheese on the bottom rather than mixing it with the custard because I had a soggy bottom and a layer of cheese would have helped. Tastes good though!

• Tomato and corn cobbler

  • bernalgirl on October 28, 2024

    As good as reported, even though I made a mistake and added all the corn-cheese mixture in one layer. I ran out of time and made drop biscuits for the topping, it was still delicious but not as pretty. I agree that an egg wash would improve the look of the finished product by that’s a quibble for something that showcases summer produce so beautifully.

  • shelbstirr on November 07, 2025

    Flavor is great. However it doesn’t feel substantial enough to be a meal on its own, I’m not sure how many occasions I would have to make this again. Might be worth it once a year to take advantage of peak season tomatoes & corn.

  • TFall21 on September 02, 2025

    Maximum summer cozy. Used corn and tomatoes from the garden and it was spectacular. The biscuits come together surprisingly easy while the cobbler is parbaking. Leftovers were better than I expected.

  • mooo42 on August 18, 2025

    Made as is, but could use some improvement. Cheese split the gravy, would make again but would incorporate cheese into biscuits or sprinkle on top.

• Creamy coconut rice with chili-lime vegetables

  • tui on June 08, 2023

    We will definitely have the rice again but will serve it with whatever vegetables we have to hand.

  • pattyatbryce on October 06, 2024

    Enjoyable side with a grilled meat.

  • anya_sf on January 13, 2026

    The rice method didn't work for me. After 45 min, the rice was still crunchy. I increased the heat (which also helped the vegetables brown) and baked 30 more minutes, at which point the liquid was all absorbed and the rice was mushy. I guess I was supposed to check more carefully, but to me that defeats the purpose of the "easy" oven method. I found the rice to be bland as well. I loved the roasted vegetables (cauliflower, broccoli, and sweet potato) with the lime and vinegared chile. Like dea080020, I roasted some shrimp at the end too. Would make the vegetables (and shrimp) again to serve with coconut rice cooked the regular way in the rice cooker.

  • MonicaMadeIt on January 31, 2023

    My daughter made this on Christmas and we really liked it. We used sweet potato and broccoli and found the vegetables to be perfect with the coconut rice. Agree the limey, pickley garnish made it interesting--would have been too sweet and bland without.

  • dea080020 on December 08, 2022

    I really loved the method used for the rice but the sweet potato and cauliflower flavors did not work well with the rice. I did love the pickled jalapeno + lime topping..I'd try this again but likely with different vegetables. I also added shrimp for the last 5 minutes and came out great..

  • SpatulaCity on February 08, 2023

    Loved it! The rice was rich and yummy but needed a little oomph, so added a bit of fish sauce and an extra squeeze of lime juice. The lime juice vinaigrette over the veggies was good, but I can see other veggies working well or better. The rice though - we could not stop eating it!!!

  • Meags on January 05, 2026

    Wow! Great dish! The risotto was a little soupy after 40 minutes, so I removed lid and cooked in oven for about 3 minutes. Then stirred. Perfect. I would use half the salt in the rice.

  • Jhein12 on May 08, 2026

    Liked the rice method. I've used basmati and short grain and both worked fine.

• Baked orzo and artichokes

  • Jviney on December 16, 2022

    Very artichoke heavy - I’d love to try it with a mix of artichoke and asparagus in spring time. Recipe worked well as written; my lemon was not very juicy and I think some more of that acid would have cut the richness a bit. Book club loved it.

  • mindyb on June 01, 2026

    We really liked this- easy, flavorful, and a good vehicle to use up green herbs from the fridge. I dislike lemon zest and used extra lemon juice instead.

  • Barb_N on April 09, 2026

    Despite being a baked pasta dish, this is spring in a bowl. I made it more of a meal by using cheese ravioli. I included asparagus and peas as I only had one can of artichoke hearts. I used preserved lemon ‘juice’ as I often do. I subbed chèvre for the mozzarella, to add to the tangy profile. I used our own chives, the first garden gift of the year. I would skip the red pepper flakes next time, I found them distracting.

  • bernalgirl on October 21, 2024

    I followed the recipe but switched up the seasoning since I was making this in October. Preserved lemon and thyme replaced the zest and mint, and I increased the chile flakes. I really liked this with grilled lamb, while R found it bland. She didn’t specify and I used low moisture mozzarella, which came out a bit chewy. Next time I’ll try fresh mozzarella.

  • Meags on February 23, 2026

    Wow! Nice tangy and filling dish! I could see adding some kale or spinach to it as well. I didn't use chives, but it was fantastic even without

• Zucchini and pesto lasagna

  • Lsblackburn1 on August 09, 2023

    Loved! Many steps, but worth the effort. I used more pesto (more like a cup) and probably more cheese (pecorino because I had bought a huge wedge of it at Costco) and I used Barilla oven ready noodles.

  • ldyndiuk on January 22, 2023

    Did she just trick me into making bechamel sauce? This came out really well, despite not having the right amount of ingredients for the number of layers called for. I don’t know what kind of lasagna noodles Deb buys, but I bought Barrilla, which I think is a pretty standard brand, and only had two noodles for the top layer, and that’s just because I held them back rather than using them to extend the other layers for the full length of the dish. She is all “this is going to be a tall lasagna! We’re going to use the whole box of noodles!” But don’t you usually use the whole box? I also didn’t have quite enough of the sauce for the top layer. It doesn’t matter, it’s a lasagna, you cut into it vertically so you still get a little of everything. I slightly object to using summer vegetables into something I’d never make in the summer (I don’t turn the oven on for that long!) but the zucchini was decent and came out well. Everyone loved it!

  • kristin_r2njsu on March 05, 2026

    Added about 8 oz of thinly sliced baby Bella mushrooms to the zucchini and really boosted the umami flavor. Loved this as an alternative to red sauce with a nice crisp side salad.

  • nicole_lmgml1 on January 20, 2026

    Quite nice! I’d like to lighten it up a tad, it’s very creamy-white-slab. Next time I’ll also use a technique from Samin Nosrat’s “the big lasagna” and wilt an astonishing amount of baby spinach, cool, then add it to the ricotta. Just to get more veg in there. So, I would make this again in theory, but ultimately a red lasagna has triumphed over this one every time since…

  • jessica_me21zm on February 16, 2026

    Made this a while back but we are still talking about how good it was. A lot of work but worth it for sure. Can’t wait to make it again this summer.

  • shelbstirr on September 17, 2025

    I made this with half the olive oil and only 5-6 T butter and it was still very rich. I think you could do 1 T oil for the zucchini, it releases liquid as it cooks. I think you could totally add more zucchini. Add one more clove of garlic. The directions were clear and worked well. I’d like to try making it again with tweaks to lighten it up.

  • Meags on January 04, 2026

    Delicious! Even my mom, who was leery of it (but of course didn't tell me when I asked if it sounded good ??) raved about it.

• Crispy chili garlic butter shrimp

  • M3industries on January 02, 2023

    Easy and delicious. I used smoked paprika and served with smashed potatoes.

  • janeths on February 13, 2026

    Delicious in the pan but I think would be better on the grill. Will try when the weather gets warmer!!

  • bernalgirl on August 20, 2025

    Even with peeled shrimp, this is truly a keeper. The shrimp don’t brown but if cooked quickly, they are tender and flavorful and the sauce is both easy and absolutely satisfying.

• "Russian" BLT

  • averythingcooks on January 24, 2023

    As Deb says, the "hot as you want" spread & the pickled iceberg lettuce (spiked with a big hit of dill) are what makes these special. I wanted 2 substantial dinner sandwiches, so I butterflied, crumb coated & air fried one small chicken breast and the resulting B"C"LT's were awesome. As written, it makes a lot of pickled lettuce but she says it will last for a week....I scaled it back to around 1/3 & still had way more than needed for 2 sandwiches. We both agreed - definitely worth repeating.

  • bernalgirl on October 24, 2024

    This is a very good sandwich, especially with peak tomatoes. Given the choice, I used cornichons over sweet relish, and because we are not fiends for dill, only half the amount of dill in the pickled lettuce, plus 1/4 teaspoon chile flakes. Served on sourdough bread, we had no complaints. And I can’t wait to make an Italian-flavored pickled lettuce for hoagies.

  • NJChicaa on May 20, 2023

    It wasn't a bad sandwich at all but it also isn't something I'd rush to make again. If I made it again I would use more vinegar and let the lettuce pickle for longer than just 30 minutes.

  • stephanie_frj4st on March 11, 2026

    Not worth the extra steps, and the pickled lettuce grossed me out being so wet.

  • Kmatthe on February 18, 2024

    We don’t make BLTs without this pickled lettuce anymore! We don’t bother with the Russian dressing and just use mayo. Don’t pickle the lettuce any longer than 30 mins or it gets soggy and loses its crunch. We usually pull off the amount of lettuce leaves we need and dont pickle more than that.

  • Lonion on September 21, 2024

    Pickled lettuce has been a revelation. These were delicious. Definitely would make again, but will make sure to shake off the lettuce a bit more to keep the bread dry.

• Cabbage and kielbasa with rye croutons

  • lilpomelo on January 07, 2023

    This was quite delicious and very simple to prepare. It tasted very German. I loved the mustard and vinegar dressing on the kielbasa. In the future I'm not sure I would want to do the wedges of cabbage - I'd probably chop the cabbage leaves smaller but keep everything about the dressing and kielbasa the same. My toddler loved the sausage.

  • Jviney on November 29, 2022

    Very good! Reminds me of the sausage, kale, and crouton sauté from her last cookbook but I didn’t mind another like it at all. Doubled the kielbasa because I was feeding three hungry guys. A snap to make, will go in the rotation.

  • Wende on November 20, 2023

    This is very tasty and very easy. Definite Eastern European vibe with the cabbage, rye, mustard and kielbasa. I've made this several times because my husband really flips it. So good

  • matt_gn5je0 on March 07, 2026

    Very tasty. Bit of a salt bomb, but we loved it. Definitely double the kielbasa and just plan a little more cook time for it.

• Weeknight lemon chicken wings

  • bernalgirl on February 10, 2025

    Because others noted these are bland, I doubled the mustard and added a heaping teaspoon of Oaktown Spice citrus pepper and let them sit in the marinade for about 45 minutes while I did other things. These are perfectly good but not exceptional, and I don’t think I’d make them again.

  • anya_sf on May 19, 2023

    This recipe didn't sell me on wings, but I really liked the flavor (although I didn't like eating the lemon slices) and would try this method with chicken thighs. This barely served 3 people (2 whole wings per person).

  • Eljabo on January 01, 2026

    These were easy to make and my 11-year-old loved them. (She doesn't like anything.)

  • Skamper on March 20, 2023

    We both liked these. I made a half batch. I added the lemon slices half way through after reading other reviews. I'm not sure they added much.

  • Plumberful on December 11, 2022

    Easy and delicious! A definite “keeper!” I used turkey wings and they were outstanding.

  • Maefleur on February 07, 2023

    Easy and tasty wings!

  • rhb on December 17, 2022

    Easy and good! Next time I will add the lemon slices after 15 or 20 minutes...most of mine were burnt to a crisp. I also didn't flip them and they were fine. I also added some Cheat's Preserved Lemon (OTK) to the mustard mixture and used more lemon juice at the end.

  • morleigh10 on March 29, 2024

    Doubled the amount of wings required for this recipe so that it would be enough for a meal. Didn't really have too much flavor. It was fine but I wouldn't make it again.

  • vickid59 on May 15, 2023

    This was just ok. It was easy but we didn't love it. The lemon flavor came through but there was a note of slight bitterness. I followed the recipe to the letter since it was my first time making it. Won't be making it again.

• Skillet chicken Parmesan

  • tmitra on February 26, 2023

    This recipe worked well. I appreciated Deb's time-saving tricks, and the final result was good. However, it turns out that I disagree with her premise: I wanted more sauce!

  • bernalgirl on October 05, 2024

    This was a hit, and I loved the flavor and overall texture of the chicken thighs. I made 1.5x the sauce and served it with pasta alongside, but I found the sauce one dimensional. Next time I will use a different marinara recipe or even Rao’s if I want dinner to be even easier. I also cooked the chicken and sauce at the same time as I’d rather have one more pan than a longer cook time. But the no-flour dredging worked great and the finished dish was much easier than a typical parm. I agree with Deb, this one’s a keeper.

  • averythingcooks on May 25, 2026

    I made my sauce early in the day, scaling to roughly 3/4 for 6 smallish thighs. I used different tomato "preps" from my freezer with the garlic, adding red wine, a loaded Italian seasoning blend, pesto + a parm rind for the simmer. The chicken (not pounded :) was super crispy out of the pan & would be good on its own with some sides or in a sandwich. We had the perfect amt of sauce & we loved this version of chicken parm.

  • lorigenes on August 12, 2023

    This was a family hit. To make it even quicker I used a good quality jar of marinara sauce and added a large clove of grated garlic, some Italian herb seasoning, and pepper flakes. I only pounded a couple of the thighs to make them all roughly the same thickness for even cooking times.

  • cookingbychapter on May 23, 2026

    Has become my go-to.

  • billie109210 on February 19, 2026

    Great weeknight recipe, kids loved it

• Crushed ranch-y potatoes

  • bernalgirl on October 19, 2024

    Delicious! Surprisingly for a SK recipe, but I was able to streamline this quite a bit. I cooked the potatoes faster at a low boil, drained them, made the sauce, added the potatoes back and lightly crushed them with the bottom of a glass. One good stir and they were ready to serve. I’d also serve these as a side to a grilled dinner.

  • averythingcooks on December 27, 2025

    I used a mix of fresh parsley, dill & chives and we thought they were...good but not great, which surprised us a bit.

  • anya_sf on May 02, 2023

    We enjoyed these in place of standard mashed potatoes. They were easy to make and went well with the meatloaf. I heated the cream and garlic in a tall measuring cup in the microwave (watch that it doesn't boil over!), to which I then added the sour cream, etc., and smashed the potatoes right in the pot.

  • dea080020 on December 08, 2022

    This was alright. It wasn't so good that it felt worth all the extra effort. I probably wouldn't make this again although it tasted fine

  • Jviney on December 05, 2022

    These were fun and yummy. I thought I had fresh herbs on hand but didn’t; so I subbed dried dill and a buttermilk ranch spice mix. The craggy texture made the potatoes interesting, a great complement to a roasted pork loin.

  • mikeyeatsstuff on May 24, 2024

    This is our absolute favorite way to make potatoes. Tangy and addictive. The fresh herbs are worth buying for this one, if you can!

  • dbuhler on January 06, 2025

    We loved these! I had a difficult time getting them properly seasoned, so I over mixed them so they were more like chunky mashed potatoes than smashed, but we still enjoyed them. I opted to use both parsley and dill and I would do that again. I will definitely make these again!

  • allison_rkchjv on May 05, 2026

    Perfect, no notes.

• Oven-braised beef with harissa

  • arl8058 on February 17, 2023

    I made this yesterday for dinner tonight. I added the carrots at the 2 1/2 hour mark, and then cooked another hour. The meat is falling apart tender, with a wonderful chew. My complaint is that despite Deb's promise in the note to the recipe, two tablespoons of harissa did produce a noticeably spicy flavor. I cannot serve the tomato sauce to the kids or spice averse adults. Fortunately, the spiciness does not penetrate the meat, so I am serving the meat and carrots without the tomato gravy (which I will use elsewhere). Fortunately, I have a jar of brisket gravy in the freezer from my last brisket. I'll make this again, and either omit or use less harissa.

  • averythingcooks on February 22, 2023

    I scaled this back to 1/3 using stewing beef cut in around 2 " chunks (which did shorten the braising time ) & I added diced onions as the meat finished browning. Heat tolerance varies widely amongst people but for us, using a 50:50 mix of mild & hot harissa is usually about right. I completely forgot about the herby mix for the top as we ate this spooned over mashed potatoes but we both still really liked it and it will be repeated.

  • anya_sf on May 21, 2023

    Using half mild rose harissa (Belazu), half hot (TJ's), the sauce had background heat but wasn't overly spicy. I doubled the carrots and served this with couscous and sauteed spinach. The herb sauce (half parsley, half cilantro) added a bright, fresh flavor. My family really enjoyed it.

  • bernalgirl on October 19, 2024

    This is an exceptional hands-off recipe that tastes like much more effort went into it — exactly what I expect from Deb Perelman. I used the full amount of rose harissa — which is less spicy — and could have used more. The leftovers were excellent.

  • wjjjww on December 31, 2025

    I really enjoyed this roast—it was both easy to prepare and very flavorful. I used 2 tablespoons of rose harissa and slightly reduced the cumin, as it’s not my favorite spice. I served it with orzo, which worked beautifully and felt like a simpler alternative to rice. For the topping, I substituted preserved lemon, garlic, parsley, and pistachios, inspired by a short rib dish I once had at a restaurant. On a related note, Deb also has an audiobook version of Keepers, in which she discusses several recipes from this excellent cookbook. That short rib dish was served over polenta, which I think would also be a lovely option with this roast.

  • Ohrenschall on September 26, 2023

    Used powered Harissa seasoning and all carrots (no peppers). Very Good.

  • ozzzzzz22 on April 29, 2026

    This was great. I used a slightly larger roast (just under 2 kg) and cooked it for 3.5 hours and it came out very tender. The only meh component of the recipe in my opinion was the herb condiment. The flavour was OK but not worth hauling out and washing the food processor in my opinion. I feel like maybe a dollop of sour cream or yogurt and a sprinkle of chopped dill would've achieved a similar result with less fuss. I am also curious to explore how to make this in an instant pot.

• Crispy oven pulled pork

  • Lepa on February 21, 2024

    This was delicious - and very rich. I followed the recipe exactly and wouldn't change anything. We used little Hawaiian rolls for the sandwiches. It was a really good dinner and even my youngest, who often doesn't like meat, ate three sliders.

  • Renkai on October 24, 2025

    Unless it’s a complete blind spot for me, there’s a 1/3 cup water in the mop not on the ingredient list. No big whoop, just messed with my mental math a little. Yummy recipe, super adaptable to use up whatever spice blends hanging out in cupboard.

  • mimisingh on March 28, 2026

    Messed this up but can tell the flavor was nice. Dropped the temp for convection but I think it ruined the cook time and made all the early flavor dry out and the top brown way too much. Will try again soon since the actual preparation is pretty easy.

  • Soulkitchenjen on August 31, 2025

    This recipe is absolutely fire. I had an over 6 lb piece, so I doubled the rub. Cook time was the same. Definitely wasn’t “crispy” but nobody was complaining. Didn’t need the extra mop or barbecue sauce (and I love barbecue sauce). 10/10 would make again.

• Perfect meatballs and spaghetti

  • gamulholland on March 20, 2026

    These were tasty, but the ones in Lidey Heuck’s book have more flavor, I think.

  • Lepa on March 15, 2024

    My husband made this so I cannot comment about the recipe/process but loved the end results! We used pork for the meatballs, which had a wonderful light texture.

  • averythingcooks on April 18, 2025

    We really liked these meatballs (made with a 50:50 mix of ground beef & ground pork + a generous amount of pecorinio romano) and I appreciate that she calls for an oven bake (which I would have done anyways). BUT I knew that for us, I would need a sauce with more...everything...so I went "off the book" for that part of the meal. But yes, I will comeback to this meatball recipe.

  • estanzler on October 22, 2024

    This wasn't my favorite version of spaghetti and meatballs. I was distracted while cooking, but I feel like it could have used some more flavor. I also would cut back to one egg if I made it again.

  • JessElisabeth on February 27, 2026

    Just made the meatballs but they were great!

  • JDeMarois on December 30, 2025

    Doubled the recipe. So good and so easy!

  • ldebuys on February 03, 2026

    Pretty good! Not my particular Platonic ideal of spaghetti and meatballs, but I'd make it again. I added a bit of dried basil to the sauce. I found the sauce a bit one note by itself. But everyone in the family got seconds, so make of that what you will.

  • cookingbychapter on May 23, 2026

    Really enjoyed this!

  • charlotte165446 on February 18, 2026

    Fantastic recipe - the first I tried from this cookbook (flipped to a random page). It’s spaghetti and meatballs, not beef wellington, so I wasn’t expecting to be blown away, but I was very pleasantly surprised for what it is. My new favorite meatball recipe, super easy and flavorful - the batter seemed a little wet, but texture turned out A+! I added a bit extra of everything it called for and used 1/2 pork, 1/2 beef. Make sure to spray the foil well or else the meatballs will stick when baking. The sauce was also fantastic, very bright and tomato forward. I threw in 3 tbsp butter, a healthy pinch of sugar, half an onion (whole, fished out at the end), and seasoned generously. Complemented the meatballs nicely and let them shine. Make sure to heavily season the pasta water. If I hadn’t been lazy and topped it with the parmesan/parsley, it would’ve been a 10/10. Very impressive, easy weeknight dinner.

• Thick molasses spice cookies

  • SpatulaCity on November 04, 2024

    Loved these cookies! So easy to out together and wonderful flavor. As other have noted, they do improve with time. I used a smaller scoop and they were perfect after 9 minutes in the oven. I also only dipped the tops in demeurera sugar instead of rolling the whole cookie as I like things a bit less sweet. The demeurera sugar added a lovely sparkle. Will be adding these to this years cookie box

  • averythingcooks on April 26, 2023

    I love the generous use of crystalized ginger in addition to all the ground spices but I think we prefer a more traditional (ie thinner) ginger cookie. I rolled some in demerara sugar & some in granulated sugar and we preferred the latter ones. I'm glad I tried these & we will certainly finish them off :) but I have other molasses spice cookie recipes to go back to before this one. UPDATE: these tasted better & better as the week went on…..and now are on the definite repeat list!

  • tmitra on December 21, 2023

    I like these. In terms of flavor, they negate the need to make gingerbread, and in terms of texture, they have a nice, substantial bite.

  • hirsheys on December 10, 2022

    These were really easy to put together because they use melted butter and mostly pantry ingredients, though I discovered too late, to my disappointment, that I did not have crystallized ginger in my pantry after all. Anyway, they are designed to be very soft and Deb says to pull them out when they seem very underbaked, which I did, though I cooked them for the longer time specified (12 mins). I ate them about 12-18 hours after I made them and was a tad underwhelmed with them (thought they were fine), but have been snacking on them everyday since and they’ve just been improving every day. This is definitely one of those recipes where the spices and salt really need to meld. The texture has stayed excellent all week, too. I am a fan and looking forward to making them again with the ginger.

  • bernalgirl on January 20, 2023

    Had these at a book reading and they are amazing!!

  • cheffreddie on January 03, 2023

    A super simple and quick cookie recipe that yielded excellent results. I did find that my dough seemed extremely dry and crumbly by the time I was ready to form the cookies (possibly because I let my melted butter sit a little too long and it started to solidify a bit?) I had to gather bits of dough together and mold them together like clay, resulting in a somewhat lumpy appearance even after they were finished baking. Despite this, they were still delicious and two different people asked for the recipe after trying them. A keeper recipe indeed!

  • ldyndiuk on December 28, 2022

    I made a batch with blackstrap molasses and a batch with regular molasses, and they both came out really well. I love the addition of crystallized ginger!

  • Pandan on December 04, 2024

    Definitely a keeper! I reduced the sugar a little bit but otherwise didn’t change anything. I am from Germany and used „Zucherrübensirup“, not sure which type of molasses that is. Perfect texture and balance of spices. I got exactly 24 with a medium cookie scoop. Will do again next Christmas!

• Oatmeal date shortbread

  • bernalgirl on January 20, 2023

    Had these at a book reading and they are amazing!!

  • aschacht on December 25, 2025

    Very nice flavor, softer chewy texture reminiscent of an oatmeal cookie. Next time I would try the turbinado crust!

  • averythingcooks on May 18, 2023

    Another positive review for these guys. I ended up chilling the dough for a couple of days and she is right...they still came out fine. I completely forgot about rolling the log in sugar so when they came out of the oven I sprinkled some demerara on the tops and lightly pressed it in for a nice hit of sweet crunch. I am not always a fan of using orange zest but it really works here. Easy choice for repeating!

  • Jviney on February 13, 2023

    Really delicious. The flavors are lovely together. I love the turbinado sugar crunch that she suggests makes a prettier cookie, and I’d do that again for sure. Love them.

  • hbakke on March 01, 2023

    I added the optional turbinado sugar crust, and thought it added a nice crunch and added sweetness (although a lot of it slid off in the oven). We loved the combination of orange and dates. Delicious!

  • JulieCruz on October 11, 2024

    Melt in your mouth and delicious without the orange zest or turbinado crust.

• Chocolate chip cookies with salted walnut brittle

  • Jviney on December 19, 2022

    These are excellent. The walnut sings through and pairs so well with the chocolate and salt. I wasn’t able to spread my caramel very thick before it went in the fridge, but it wasn’t too difficult to break up. Goes on the favorite cookies list.

  • tmitra on January 30, 2023

    These are fantastic out of the oven, but they quickly get very crunchy at room temperature.

  • bernalgirl on January 20, 2023

    Had these at a book reading and they are amazing!!

  • Meags on January 05, 2026

    Yummy. But, I'm not sure it's better than DoubleTree Chocolate Chip cookies

  • cookingbychapter on May 10, 2026

    These are good, love the crunch and flavour the walnut brittle brings, but they are not the best ccc recipe I have tried. Not even top 5.

  • SKidd on February 24, 2023

    I loved the idea of these and they weren’t difficult and turned out fine, but the flavor was underwhelming—I think the walnuts were lost in the sugar, and it needed more salt. I might try again with peanuts or pecans.

  • nicole_lmgml1 on January 20, 2026

    These lean a touch too sweet for me, but they have a je ne sais quoi that keeps me coming back. Flaky-salt on the tops before baking makes a big difference. Sometimes my caramel ends up a little too crunchy when the cookies are cooled but that’s because I don’t have any caramel expertise. Oh, except this: don’t cover the warm brittle with plastic wrap because the plastic will FUSE to the caramel.

• Big crumb pie bars

  • SpatulaCity on February 28, 2024

    Couldn’t be simpler. Used a mix of fresh apples and berries. My fruit may have been a touch dry, so could have used a bit of added moisture in the mix. Loved the flavor of all though, and the visual of the crumbs on top. So many shades of caramelization and an appealing nubbiness.

• Bee sting bars

  • averythingcooks on April 26, 2025

    These are lovely, not too sweet bars. I also gave them the full time for the final bake but I do have one issue. I happened to weigh my almonds into a measuring cup and - ouch - 195 g came in short by over a 1/4 cup (and yes...I did it 2'ce). I made the assumption that the metric measure was the mistake and so topped it up to the full 2 1/4 cups called for but I am curious if any of the other EYB commenters used the 195 g.

  • lisachile on January 09, 2023

    These were a huge hit! I will make over and over again.

  • lauren_kt803s on April 06, 2026

    This is a delicious recipe. I made these for book club and everyone loved them! They are slightly chewy and crunchy, not too sweet. I weigh all my ingredients.

  • Meags on January 05, 2026

    Delicious! Might want to cut back slightly on honey.

  • Jviney on November 30, 2022

    These are absolutely delicious, and a snap to prepare. The base is crumbly and buttery and the almond layer sweet but not too sweet. My cooking times were towards the longer end of her suggestion.

  • mtnbaker5280 on April 19, 2025

    Delicious! Would definitely make again.

  • jessica_8s3n6x on June 02, 2026

    Tasty and easy to make, salt on top makes it. Doubling worked great.

  • QuinceHouse on December 26, 2025

    These are the perfect cookie. Truly truly perfect.

• Luxe s'more bars

  • EmilyR on October 19, 2023

    These are definitely danger zone territory. I would probably go all in with dark or semisweet instead of using milk chocolate. I love that these aren’t cloyingly sweet like regular s’mores - that meringue is wonderful. (side note, I also made Cheryl Day’s for comparison and these are a touch less sweet, which I appreciate.)

  • abrownb1 on July 07, 2024

    I've made these twice to rave reviews. The first time as written and the chocolate layer was slightly too sweet so I upped the dark chocolate (trader joes 72%) to 6 oz the second time. That gave it a more refined flavor but tasted slightly less s'moresy. Next time I'll do 5 oz of dark chocolate and that will probably be a happy medium! I will also switch the parchment to foil next time to avoid scorching when torching the top. The recipe says these keep for 5 days but the meringue started weeping after 24 hours so I will add 1/4 tsp cream of tartar next time to buy a little more time.

  • Daou on January 02, 2026

    Exactly like described. Super rich, messy and delicious. I would probably do more semi sweet next time. They were loved by many.

  • AVine on May 03, 2026

    Delicious but the chocolate layer didn’t set properly — not sure what I did wrong. It was more like a chocolate mousse and didn’t work out as bars.

  • Clairehg on December 24, 2025

    I did not love these. They came out very liquidy, but they got good reviews! I don’t plan on making again.

  • Meags on January 05, 2026

    Wow! Delicious!

  • BachranBears on March 30, 2024

    Exceeded expectations (and my expectations were pretty high). I’ve been searching for a good s’mores inspired dessert and the search is over. One of the best things I’ve made. Everyone who tried them couldn’t stop raving about them. Only deviations were a bit more dark chocolate than milk based on the chocolate I could find, and I increased the salt at least a little in each layer (salted the chocolate layer to taste, which I highly recommend). A keeper for sure.

  • ldyndiuk on April 09, 2023

    Delicious! I wish she had included instructions about how to remove them from the pan neatly. Everything took a little longer than the recipe said, but it came out really well. It was my first time making meringue and I’m not sure I made it stiff enough, but it’s still a lovely marshmallow texture. I used the broiler to brown the top because I don’t have a kitchen torch.

• Raspberry crostata

  • thefritschkitchen on June 05, 2024

    Made for Mother's Day 2024. Beautiful and tasty desert, easy to put together as well. I love the flavor of almond extract, so added a bit more in the crust. I didn't have course sugar, so topped with some pearl sugar that I had. Minor changes to a gorgeous desert!! Will make again soon.

• Mango curd tart

  • Lsblackburn1 on June 04, 2024

    This was delicious! I used honey mangos and 15 minutes worked for the cook time. Tastes a lot like key lime pie.

  • jennifer_d7u5pn on May 23, 2026

    Used 4 egg yolks; made in thermomix; only one lime; just made curd and did not bake for pavlova

  • ldyndiuk on March 26, 2023

    I used honey mangos and they were pretty tart, so the tart was very tart and didn’t taste as mangoey as I wanted it to. I might try again when the mangoes are better. I had a hard time knowing when it was done baking. The description said when it jiggles just in the middle, about 15 minutes. At close to 25 mine was still jiggling all over and getting really puffy so it took it out before it spilled over. Was it too long? Not long enough? I don’t know, but nothing seemed burnt or raw so I guess it was the right amount of time.

  • Bessp on March 17, 2023

    Even when strained, this curd wasn't as silky as I wanted it to be. Could be the quality of mango I used, my options here are limited. Next time I'll try it with a concentrated mango juice to see if I can get a better texture.

• Apple butterscotch crisp

  • thefritschkitchen on November 22, 2024

    This recipe is a solid 4. Very tasty, but not the over the top amazingness I was hoping for. That being said, I think the butterscotch sauce was spot on and I will be making that again. The crisp part just fell flat and needs some work

  • Jviney on December 05, 2022

    I have mixed feelings about this dish. The butterscotch was hard to gauge as it cooked but I followed her instructions and it turned out perfectly. I baked the crumble in a deep dish pie plate but I think next time I’d put it in a lower and wider dish; the crumble and top apples seemed dry. Everyone who ate it loved it, so I’ll try it again.

  • heyksquared on February 28, 2026

    Not sure what the other commenters are talking about…this recipe is fantastic. The butterscotch sauce is so good, it could be drinkable. I’ve made this several times, and make no adjustments other than skipping nuts.

• Easy drop berry shortcakes

  • Skamper on July 06, 2025

    We liked these but prefer pound cake or angel food for shortcake. I made a half batch for three of us, which yielded 3 very large cakes. I ended up serving half to each, which was more than enough. it was difficult to get the dough to come together so it was a bit overworked, which showed in the bake.

  • olivia_qklsig on March 23, 2026

    Used only strawberries and loved it. The biscuits alone were delicious leftover the next morning.

• Better-than-classic pound cake

  • Jviney on December 14, 2022

    Absolutely fantastic. Maybe the best cake I’ve ever made…and I’ve only tried it warm from the oven; she says it’ll get better on days two and three.

  • hirsheys on December 25, 2022

    Lizzy made - was super easy and quick and the taste is excellent (waited a day to eat as we always do with pound cakes). Very high return on investment on this one. (My mom says she prefers her Grandmother’s version, but we are waiting to compare before seeing if the butter creaming is actual worth it. This one is like falling off a log.

  • kshell on August 09, 2024

    They always say these types of cakes are best on days 2 or 3 but honestly, husband and I both agree it was best on day 1. This is very buttery, with a coarser crumb. I would make it again (it was quite easy), but I don't know that this is THE pound cake of my dreams. I'll keep trying new recipes.

  • TBipp on February 19, 2023

    We were not fans. Yes, the cake is good but it doesn't really taste like traditional buttery pound cake. We tried it on Days 1, 2 and 3 and Day 3 was best but still it was more like a heavy yellow cake.

  • AllisonML on April 13, 2026

    I am not a top pound cake taster but my mom and husband both thought this was top tier. I thought the brown sugar added a nuanced flavor. Super easy and one bowl. We ate it all the first day so I’m not sure how it fares after that.

• Whole lemon poppy seed cake

  • Zosia on January 02, 2023

    The batter took no time at all to whiz together in a food processor and the cake baked into one of the most lemony coffee/tea cakes I've ever made. I enjoyed it but not everyone liked the bitterness, which was noticeable. Baking time for a 9" cake was 38 minutes (internal temp 201F) in my oven.

  • thefritschkitchen on January 09, 2024

    This is a bitter cake - I love the idea of using a whole lemon, but it does not turn out for me in practice.

  • Meags on January 05, 2026

    Tasty, but a little bitter

• Carrot cake with brown butter and no clutter

  • BayAreaKitchenDabbler on February 04, 2025

    This was moist and tasty first day and needed to be reheated the next day. I am not a cake or carrot cake expert, but I would say this is on the more cake-y side of the carrot cake spectrum. I'd make again and add more spices - more ginger, a scant 1/4 t cinnamon and a dash nutmeg. Or similar spices.

  • gemini_n56abk on January 02, 2026

    Big hit with the extended family.

  • ghostndragon on January 05, 2025

    I've made this twice, and both times it turned out amazing. Once, I made it as-written for a baking potluck and it got pretty universal praise. The other time, I made it for home - in that case, I subbed a portion of the buttermilk and flour for sourdough discard. Since this book provides weight measurements for ingredients, the substitution was simple to make.

  • holly_6rdxil on April 05, 2026

    This cake is incredible! The cake was so moist. Browning the butter was extra effort but so worth it. It was perfect on a pretty tray for easter!

  • katherine_t0arco on March 22, 2026

    This is an incredible cake!

  • tinycheesecake on May 13, 2026

    Very moist; needed twenty extra minutes in my oven (common with Deb's loaf cake recipe.) Not too sweet but I would reduce the white sugar next time if using the (very good) frosting.

  • stephanie_frj4st on March 11, 2026

    Would have been better as a layer cake, icing to cake ratio was off, I need more!

  • Jhein12 on March 31, 2026

    Made as written. Very good!

• Pumpkin snacking cake

  • SpatulaCity on October 16, 2023

    Delicious, moist and perfectly spiced pumpkin bread recipe. I ate it unadorned as a breakfast snacking cake, but am sure the cream cheese icing will be divine. It held well for a few days on the counter, and maybe even improved after a day!

  • bernalgirl on October 29, 2024

    Another foolproof Smitten Kitchen recipe! The vegan cake is tender and only slightly sweet, deliciously enhanced by the cream cheese-based glaze. I’ll be making this all fall…

  • matt_gn5je0 on March 24, 2026

    Turned out really well. Very moist. Actually tasted better the day after.

• Salt and pepper limeades

  • pattyatbryce on October 14, 2023

    Nice and refreshing. Not too sour, not too sweet, not too salty. Good balance. Served with tortilla soup. Next time might sneak some tequila in.

• Apple cider old-fashioned

  • Jviney on October 29, 2024

    Delicious!!

  • bernalgirl on October 03, 2024

    I do not love pumpkin pie spice, nor the cloudy aspect of ground spices in cocktails (or pickle brine), so we made ours without. It’s still a wonderful lightly sweet drink that goes down very easily — the orange bitters rounds everything out very nicely. For Thanksgiving I may add some cloves, dried ginger, and a cinnamon stick to a bottle of bourbon a few weeks before the holiday and finish the cocktails with a grating of nutmeg.

  • Jane on November 23, 2024

    This was a wonderful fall cocktail. Even people who said they didn’t like bourbon loved it. I used less bourbon than she listed - 2 ounces per cocktail.

  • Running_with_Wools on October 13, 2024

    I made a big pitcher of this for a dinner party last night and we all enjoyed it. I’ll definitely make this again. We used Larceny 1870 whiskey, orange bitters, and unfiltered cider.

  • lholtzman on December 02, 2024

    Delicious but very strong. It has a nice caramelly flavor.

• Honey thyme baked feta

  • thefritschkitchen on January 08, 2024

    This was fantastic - I used Israeli feta from Trader Joe’s and some pita chips, it was gone quickly. I went heavy handed on the crushed red pepper and flaky salt - no regrets. Quick, easy and insanely delicious

• Carrot tarte Tatin

  • allison_rkchjv on May 10, 2026

    Great flavors. Sunk a bit in the middle, I assume because I folded the pastry in a silly way.

  • heyksquared on April 05, 2026

    I’m a precise kind of person, and went by weight Deb listed — I think it would have been wise to cook two or so more, as these shrank down a bit. If making ahead, I would cook carrots in advance, reheat slightly, then proceed with recipe as normal.

  • Meags on January 05, 2026

    Fantastic! I made as a Thanksgiving side dish. Beautiful and tasty

• Lamb skewers with crackly vinegar glaze

  • CaptainPantsless on April 19, 2026

    Made with chicken - could eat the glaze with a spoon.

• Raclette tartiflette

  • djnielsen64 on February 09, 2024

    Very good. Made half the recipe because I used Port Salut cheese and it was a small-ish piece. Used pancetta for the bacon.

• Chocolate peanut butter cup cookies

  • Ishie1013 on January 20, 2023

    This is the first of Deb's recipes that I haven't adored. The cookie part is really crumbly, doesn't hold together well, and the short cook time gave it a bare hint of a raw flour taste. They have been a hit at work, but for the amount of effort involved, I found them just okay.

  • lilpomelo on January 07, 2023

    Tastes like a peanut butter cup in cookie form! Delicious but the cookie part was a bit dry and may need better temperature or timing control. I think for the amount of effort, I probably would not make again, but it's a very tasty cookie.

  • ascrivani on December 28, 2025

    Cookie swap 2025! Great cookie although my yield differed significantly.

  • Jviney on November 23, 2022

    I didn’t compare to see if this recipe is the same as the one on her blog that is very similar, but either way I’m glad to see it in the cookbook. These are yummy if involved…the cookie part is a rich dark chocolate, not too sweet but really satisfying. If you’re up for a small-ish project, these are delicious.

  • stephanie_frj4st on March 11, 2026

    Very decadent but delicious and easier than I thought!

• The blondie chipwich

  • jessica_me21zm on February 16, 2026

    Huge hit. Everyone absolutely loves these everytime.

• Family-style crème brûlée

  • cookingbychapter on May 23, 2026

    Made this for a family dinner and even the picky ones liked it!

• Devil's food cake with salted milk chocolate frosting

  • jessica_8s3n6x on April 19, 2026

    Got rave reviews from company. Great flavor and the sea salt is a nice pop.

  • diana_5rol8h on February 11, 2026

    Delightful cake, used olive oil instead of canola.

  • Breannetuttle on May 13, 2024

    This was really good - loved the idea of baking a sheet cake and then stacking it. Made the perfect amount for 8 people. The salt really makes it. I used red wine for my liquid.

  • marichal.gupta on August 21, 2025

    Great! Cake is moist and the frosting isn't too sweet. Came together easily. It's not the most polished looking cake, but looks homely and tastes delicious. Everyone enjoyed.

  • MonicaMadeIt on May 12, 2023

    My husband made this for my birthday, so I can't comment on the cooking, but the end result was amazing. The salt in the frosting was magical.

• Strawberry summer stack cake

  • VegasCook37 on April 19, 2025

    made 6/2024 lots of steps. Over baked it slightly. Didn’t look as pretty but good flavor. Very labor intensive but if making for a special occasion (was for my birthday and a friends) was worth the time and effort for all the dishes to wash

  • Pandan on June 01, 2024

    I had some issues preparing this cake, but it was so worth it! I reduced the sugar in the dough to 200 grams, it was perfect that way. I had to bake all layers separately since I only have one 9 inch pan. It did work, but was quite time consuming because the cake stuck quite badly to the pan due to the sticky berry juice and sugar. It was quite a hassle to get the soggy cake out and then cleaning the pan. It definitely worked better when I used a round reusable silicone mat for the baking pan instead of using baking spray. I was skeptical the cake would work because the cake layers were quite soggy. I spread half of the cream withe creme fraiche on the first layer and the other half in between layer two and three (that’s how it looks in the picture). I didn’t get why the recipe states to only use one third. I also added some cream stabilizer (in German Sahnesteif). The finished cake didn’t look that pretty, but the cut pieces did look nice. Definitely one of the best strawberry cakes!

  • kristin_608wve on May 11, 2026

    Very good! Not overly sweet.

  • holly_6rdxil on April 06, 2026

    This was a such a hit in my family! Good strawberries are essential though. I thought I was doing it wrong at multiple points but it all came together! I added the extra cream to the top instead of serving it on the side. This is a great summer dessert

• Chocolate dulce puddle cakes

  • ellwell on February 26, 2024

    Oh yeah. Make these. They are so easy and good -plus they can be prepared early and then baked during dinner. Delicious. We served with ice cream.

• White Russian slush punch

  • hbakke on December 30, 2022

    Tasty cocktail, but the liquor layers combined and it took a few hours to form an icy layer as instructed. I would make it again, probably skip the freezer.

• Spicy crushed olives with pistachios

  • Jviney on November 25, 2022

    This was really lovely, mild but flavorful and beautiful textures. I made it about two hours before serving and let it sit. I’ll make it again.

  • dgiles on December 20, 2022

    I didn't have Castelvetrano olives, so I used a mix of Kalamata and black oil-cured olives. Excellent flavor. I'm going to serve a tablespoon alongside Fregola Sarda.