• rhb on October 26, 2025

  I like this book, however, the index is organized by categories. This is a great feature but the book still needs an alphabetical index.

• Leo on April 12, 2023

  This is the book I wish I had 30 years ago when I was feeding a young family. The recipes are extremely accessible and pitched perfectly to those of us who are interested in food and cooking but don't want to make a complicated project of it every day. Love using this book and look forward to making loads more recipes.

• Tiffshaw on April 09, 2023

  I have cooked far more recipes from this cookbook than any other in my collection. The recipes are easy to follow with video instructions (if required); ingredients are simple and easy to source; but the reason why I think this book stands alone is down to Nagi’s notes at the end of each recipe. She offers helpful advice about substituting ingredients which always makes me feel like I can make the dish with what I have on hand.

• JuBer on October 16, 2022

  Just waded my way through this amazing volume of "must make asap" recipes. The book is beautiful, SO many recipes on my list. The fabulous personal touches and intro to each recipe draws you in and makes you want to cook this one next !! A must for everyone who loves to cook or read cookbooks.

• Sparkles75 on October 13, 2022

  Received today and counted 74 recipes I wanted to make. There would be more but I was trying to be selective! Fabulous, fabulous book. Gorgeous pictures, detailed notes, each recipe has a little headnote.. personal touch throughout without being self indulgent.. tick tick. I haven’t cooked any of her recipes before so really looking forward to giving the book a whirl

Notes about Recipes in this book

• Crispy Parmesan tomato rice

  • dbuhler on March 25, 2024

    I had a bit of leftover rice pilaf in the fridge and decided to try this as a lunch. I made it while I was recovering from a cold so my taste buds weren't at their best, but what I could taste I did really like! I really liked the sweetness from the carrot. I ate it with a fried egg on top and with a green salad on the side. I will definitely make this again.

• Vietnamese baked chicken

  • breakthroughc on January 13, 2024

    This was delicious! It looks beautiful and is easy. Served with homemade potstickers from this book, a green salad with the Asian dressing from this book and Tom Douglas’ spicy peanut noodle salad. Nice entertaining meal.

  • Babycarrot on February 01, 2024

    Delicious and would be a great meal prep weekend recipe, a bit time intensive for a weeknight as you bake for close to an hour-ish to allow the skin to get really crispy. I subbed boneless skinless as that is what I could find. I also used tamari for the soy. Served with the Vietnamese cucumber salad from Salt, Fat, Acid, Heat which went nicely with the chicken.

  • anya_sf on August 08, 2024

    Fantastic flavor. My family loved this served with the recommended coconut rice - convenient since they both bake at the same temperature.

  • Myzadim3andGLA on January 30, 2025

    Made this with a chicken maryland as I couldn't get chicken thighs with bone in and skin on. I am not a fan of bone-in chicken cuts and would make this again with skin on thighs that were deboned. Great flavour. Made it with the fluffy coconut rice and an Asian slaw. Would benefit from a quick blast under the grill at the end of cooking time for a more charred finish.

  • amandabeck on March 03, 2025

    Flavorful and delicious. Keeper.

  • peaceoutdesign on April 08, 2025

    This was beautifully crispy. I would suggest saving a bit of the marinade to baste with. It helped with the browning rather than just the drippings.

  • angela_woef21 on May 22, 2026

    Nothing like the picture!! I did, however, probing follow the recipe very carefully. Very tasty though and I would cook again

• Greek chicken gyros

  • rochkay on November 17, 2022

    This dish is really tasty! It took me a bit longer to make, but that's probably just because I take my time prepping (I'm a bit too methodical). I might try doing the chicken thighs in the oven next time (I don't like frying chicken on the stove).

  • anya_sf on August 25, 2023

    I just made the chicken to accompany Ina's Greek orzo salad. The chicken (thighs) marinated 8 hours, then cooked on the grill per the note. The chicken was really tasty. Note: she says you might not need to oil the grill, but I did, and the chicken still stuck a little bit.

  • Zosia on October 05, 2023

    Very flavourful and delicious. I broiled the thighs instead of cooking them stovetop.

  • sarahj22 on October 20, 2024

    So easy and tasty. This is another recipe (like Nagi's chicken schwarma) that I've made successfully when hosting and various guests have asked for the recipe.

  • averythingcooks on February 22, 2025

    I butterflied a 9 oz breast for the 2 us, used the air fryer & we agree that this is definitely all about the marinade. I drained a big spoonful of regular yogurt which worked fine. We made wraps with our favourite store bought tzatziki, romaine spears, chopped tomatoes, a mix of pickled things (red onions, matchstick carrots + Fresnos) & feta. I had tortillas that needed using but her easy flatbreads are on the "to make list" for sure. This is a great idea worth repeating.

  • gabster3375 on January 06, 2026

    I prepped the tzatziki and salad ahead of time and it made for an easy and super quick dinner. I also doubled the tzatziki it was so delicious.

  • Yuanboa on January 12, 2026

    Great combination of flavors easy to prep and marinate ahead of time.

  • angela_woef21 on February 11, 2026

    It’s worth the time squeezing the water out of the cucumber for tzatziki. Makes it thick and creamy

• Crunchy baked chicken tenders

  • averythingcooks on September 09, 2023

    I used 2 boneless skinless breasts cut into around 5 "fingers" each. Oven toasting the panko 1st is a good (and quick) trick which did contribute to crispy fingers. The egg/liquid part of the breading is also a bit different as it includes mayo & flour with the usual stuff like Dijon and S&P. Garlic and maybe an herb like oregano or parsley would also be good. These might take over as the "repeat for sure" chicken finger recipe.

  • dbuhler on January 03, 2024

    My kids loved these! I used ATK's microwave breadcrumb toasting technique using two tablespoons of oil and tossing every 30 seconds to 1 minute for about 5 minutes. I will use the same technique next time, but I will toast a bit darker because my tenders didn't really get any color while in the oven. I did have a few tenders that ended up with soggy coating, but I believe that was my fault because I have a new oven and I'm still unsure about temperature settings so I took the temperature of a few tenders which caused the juices to run out and made the coating soggy in some places. I served these with her honey mustard sauce and will definitely make them again!

  • breakthroughc on April 10, 2024

    Great chicken tender recipe. As others have noted you don’t get any additional browning on the tenders when baking. I tossed my panko with oil and salt and then browned in a frying pan. Mine stayed very crispy and were delicious.

  • amandabeck on March 03, 2025

    Delicious, moist, perfectly cooked chicken tenders. Great for kids. Keeper.

  • Yuanboa on April 03, 2026

    My husband made this recipe tonight. We had no panko in our house so he substituted shake n bake for panko. He did not make a sauce for dipping, just used bbq sauce.

• Swedish meatballs

  • Jenny on January 20, 2023

    Made the Swedish meatballs this week - and another hit from RTE. By the time dinner was done it was very dark and I couldn't get a nice picture - but will definitely be making these again - and will have a photo.

  • averythingcooks on July 21, 2023

    I cut this in 1/2, using all beef and (based on 30g) got 13 very tender meatballs. Neither of us have ever had Swedish meatballs & an early taste of the gravy confirmed that for us, it was just a little too one note. A quick internet search had suggested currant jelly as an alternative to Lingonberry and so I began adding spoonfuls of black currant jam to the pan which helped a lot. Mashed potatoes with lots of scallions & roasted broccoli on the side also helped bring things to life. I can see how lots of people (especially kids) would love these but for us.....just good but certainly not great.

  • rhb on November 07, 2023

    A bit plain but very nice with mashed potatoes (I had no jam). It all needed a lot more seasoning so when I made the gravy, I added a splash of Worcestershire sauce and the same spices that were in the meatballs plus more salt. Next time, I will use less bread and maybe a little less egg (I would prefer the meatballs to be less mushy) and even more spices in the meat and serve with some type of jam. Maybe using all beef would be good, too. Plain, good comfort food.

  • dbuhler on January 18, 2024

    This was a miss for us. Like previous reviews mention, this is pretty one note and I also didn't like the texture of the meatballs. I opted to bake my meatballs to save a bit of time (and grease splatter) so I'm not sure if that played a part in the weird texture of the meatballs, or if it was something else. I really didn't like the strands of onion that provided a little bit of crunchy texture every few bites. The gravy, although easy, was pretty under seasoned, so I had to add a bit of salt. I did serve this with her mashed potatoes which was a nice change for us since we usually have swedish meatballs with egg noodles. I will consider doing that again, however, I will stick to our favorite swedish meatball recipe which comes from ATK.

  • Lafro on January 27, 2024

    Made this but added some of the spices from the meatballs to the sauce as well to increase the flavour. Very comforting with mashed potato and lingonberry jam. It definitely benefited from the jam for flavour.

  • amandabeck on March 03, 2025

    YUM. Delicious Swedish meatball recipe, gravy was easy and hands off. Served with broccolini and jam. Keeper.

  • BrendaD1962 on October 29, 2025

    We thought these were delicious. I grew up eating Swedish meatballs as my grandmother was Swedish but I never really liked them. I think that was just me being a kid as there are a lot of dishes I wasn’t fond of as a child that I love now. I haven’t had Swedish meatballs in literally decades because they were never my favourite, but we loved this recipe. I served them with mashed potatoes, lingonberry jam and pickled cucumbers. Would definitely make again.

  • JimCampbell on November 25, 2025

    A 3.0 out of 5. Good dish. Some notes speak to the dish being a bit one dimensional. We are ok with it. It's a dish that comforts. We would use 70/30 for beef and pork next time. We would run the meat through a stand mixer with a paddle attachment to break down the coarseness of the meat. We thought we'd cheat and use the fine grating attachment of the food processor for the onion. It made the onion stringy. Lesson learned. Next time use the hand grater as suggested or pulse and sieve. Added nutmeg to the gravy. Might play with additional seasonings for the gravy next time. We like the idea in one of the notes of adding sherry to the gravy. We'll make this again.

  • Bessp on December 05, 2025

    These could definitely stand to be spiced up a bit, but as-is, they are comforting and good for a chilly night. We served with steamed broccoli and orzo. The texture of the meatballs was a bit soft, but I don't think that was the worst thing. If I make them again, I'll definitely increase the nutmeg and allspice, and probably add some to the gravy too. I used gluten free bread for the meatballs, I don't think it made that much of a difference. I don't object to the occasional brown mush meal, which this definitely was. The jam would probably brighten it up considerably, but I didn't have any.

  • Soulkitchenjen on March 09, 2026

    These are delicious. The meat is very soft. Balls are not what you’re going to end up with. Still, very delicious.

  • joneshayley on May 09, 2026

    Really good recipe, soft meatballs and a lovely sauce (added more pepper to taste) great family fayre

• House special glazed meatloaf

  • ezwriternc on December 26, 2023

    Basic good meatloaf. I didn’t cook it the extra 30 minutes. Try that next time and don’t halve the glaze. It needed more.

  • pomona on August 03, 2024

    I made a half portion, added a couple of small carrots and a parsnip, grated. I used cham cham sauce for the glaze. Delicious and a little bit nostalgic. I cooked it at 170 fan for 30 minutes and then another 3o minutes. It came out moist and cooked through.

• Simple, very tasty cauliflower cheese steaks

  • peaceoutdesign on December 19, 2024

    Great as written. The only real change was I used all the large flowerets by cutting each in half rather than just two steak as suggested. I did the parmesan crumb in the air fryer to make it even simpler.

• Sun-dried tomato pesto pasta salad

  • Misha27 on May 19, 2023

    This was delicious. Made it fir a potluck work event, but omitted the olives.

• Bizarrely good wings

  • tbocly on June 17, 2023

    We loved these. Nice to have a different wing recipe from our usual buffalo style. We love crispy baked wings so I cooked them longer than specified and skipped the rack. Make sure to use finely grated parmesan and add to wings while they are very hot. I waited 5 minutes for other items to finish and the cheese didn't cling properly. My peppers were not hot so next time I made add hot sauce.

  • ezwriternc on October 08, 2023

    This was just ok. For the amount of effort, spices and cheese, they should have been excellent. My friend said this did not take me to flavor town. I agree.

  • peaceoutdesign on May 09, 2024

    Good taste but I agree with ezwriternc.

  • firetriniti on September 20, 2024

    I agree with the other reviewers who thought this was good but not quite as rewarding as hoped. It's like a mash up between garlic Parmesan and Asian pepper-salt/garlic-chilli wings. A good base to start from for coming up with your own recipe though. Partner thought it could've done with hot sauce even though it's not meant to be American hot wings. Tasty, but perhaps suffering from a bit of identity crisis and thus not quite ticking all the boxes.

  • KarinaFrancis on March 09, 2025

    Like others have noted, these are bizarrely good, but not amazing. It was difficult to pick a side to go with, since they have a range of ingredients that wouldn’t normally go together. Worth trying!

  • sallie_lyx4jh on December 01, 2025

    Didn’t like this recipe - lots of spice but in the end under whelming - Dec 25. Sallie

• Crispy Korean pancakes

  • FionaC on August 31, 2023

    These were tasty and quick to make. Husband decided to use his own pancake recipe which includes eggs, so the end product was slightly fluffier and less crispy but very tasty. Used julienned carrot, mushrooms and chopped kimchi, would certainly make again.

  • Lafro on January 27, 2024

    Very enjoyable. I accidentally undercooked one and the texture wasn't great but it was an easy way to use up lots of veg.

  • peaceoutdesign on May 09, 2024

    1st attempt: I used enough oil and thought that these still could have been crispier. Next time, I think I will make them silver-dollar size (much like TJ's "bird Nests") and see if that makes them more uniformly crisp. 2nd attempt: After making a second time I found that mixing all the veggies and the batter worked better for me. It allowed for less batter per pancake and that improved the crispiness. I did like the smaller size. Additionally, to re-heat of just to get a better crunch, put in the airfryer at 400 for a minute or two.

  • Juleslovesgoldies on February 02, 2026

    Whole family love these crispy pancakes and it’s a great way to use lots of veggies.

• One-pot baked Greek chicken and lemon rice

  • KarinaFrancis on November 21, 2022

    There is a reason this recipe is so popular, it’s delicious! The flavours work so well together. I made the mistake of listening to the silver fox and starting the chicken in a cold pan, so I lost the skin which stuck to the pan, should have listened to Nagi! It’s been requested to be repeated

  • Leo on April 12, 2023

    Delicious recipe. I added a leek because I had one... I didn't marinate for the full 12 hours but next time I will to see how much difference it makes.

  • dbuhler on January 31, 2024

    Unfortunately, this was a miss for me. Two tablespoons of dried oregano was way too much for me as that was almost all I could taste, which wasn't pleasant. I did substitute boneless skinless chicken breast and I knew from the beginning that I shouldn't have marinated it in the lemon juice because lemon juice marinades tend to dry out the meat, but I was hoping that my instincts were wrong, but they weren't. The meat was pretty dry and chalky. I strained the garlic from the marinade and added it to the softened onions and sauteed it for a bit before adding all the rice ingredients. I did really like the cooking method and I think I will try this recipe again using the structure of the recipe but substitute flavors that are more appealing to us.

  • hewlettn on July 09, 2024

    This recipe a miss for me. Should have trusted my own knowledge. Searing chicken with minced garlic always burns (and together with lemon zest and oregano - my poor le creuset)! Better to incorporate sliced garlic and aromats into the onion. Rice to chicken ratio way off too, would recommend doubling the quantity of rice. Will stick with my fave Yotam Ottolenghi and Karen Martini chicken and rice recipes

  • corsentino on August 21, 2024

    A definite miss for me as well. As written this recipe yields burnt garlic, overcooked chicken and way too much oregano, a major flavor bully. Moreover marinating chicken in lemon juice for 24 hours flys in the face of everything I’ve ever learned about the textural effects acids have on proteins.

  • BrendaD1962 on October 29, 2025

    We enjoy this recipe a lot and make it regularly. I make the recipe as written and we love it.

  • gabster3375 on January 08, 2026

    This made for a delicious and easy weeknight dinner. I marinated the chicken and then froze it, took it out about 24 hours before cooking. Broiled at the end to get the chicken skin crisper . Will definitely be adding to the rotation.

• Beef biryani

  • lizbot2000 on June 25, 2023

    This was really excellent. One of the better recipes in the cookbook, which is probably my most-used cookbook. The yogurt is absolutely necessary and makes this great. I usually make extra green beans in a cast iron skillet without the sauce from the ground pork and green bean noodle recipe later in the cookbook. Those end up tasting great with this.

  • anya_sf on August 26, 2023

    Very good and not difficult or very time-consuming to prepare. I used regular canned beef broth (what I had on hand) for the rice and cut the salt in half. Only used 1/4 tsp cayenne so it wouldn't be too spicy. As lizbot2000 says, the yogurt is a must, and I'd make slightly more next time. I'd also use more fried shallots.

  • vegabond2016 on November 11, 2023

    Like other reviewer's have said, the mint yoghurt takes this dish over the top - don't skip it! I made my own crispy shallots based on a recipe by Downshiftology. I was a bit skeptical at first because ground beef is not traditionally used in biryani that I know of, but I ended up loving it and will make again.

  • jdejong on January 12, 2024

    Had to substitute Jasmine rice for the Basmati and as warned the texture was not as good. Did not use a non stick pan and did not have the heat high enough for a good sear (color) on the beef. The flavors were delicious thanks to our Burlap and Barrel Spice Wall. Made our own Crispy Shallots (winner!)Served with her Naan. Will cook this again with the correct rice and pan.

  • bc2rlh2023 on January 14, 2024

    Good recipe. Doesn’t take too long to cook. Mint yogurt is a must.

  • rhb on January 16, 2024

    Really good and not too complicated!

  • Lafro on January 27, 2024

    I enjoyed this but other members of my family not so much. Benefitted from the yoghurt sauce as recommended.

  • BrendaD1962 on May 04, 2024

    My husband and I loved this! As other have said, definitely make the mint yogurt. I served this with naan and chutney. Delicious!

  • KarinaFrancis on October 23, 2024

    Outstanding! We loved this! I’ve never made a biryani before and probably won’t ever attempt a “real” one especially since this one is relatively easy and so amazingly tasty. As others have said don’t skip the mint yogurt, it’s the perfect accompaniment. My only other deviation from the recipe was to make crispy onions under the strict instruction from an Indian girl at work. Will definitely make again

  • Justagirleatingcake on January 02, 2026

    This is in our regular rotation. We eat it twice a month or so. It's my son's favourite meal.

  • Yuanboa on April 09, 2026

    Followed recipe and it was delicious. Easy to follow!

• Chicken shawarma

  • Rinshin on January 28, 2023

    Very tasty. Added about 2 T evoo to yogurt sauce desiring extra richness and in addition to sliced lettuce topping, made a salad topping of cubed tomato, onion, and cucumber. To make it more lower carb, used carb balance spinach flour tortilla. Cooked chicken in the air fryer grill function producing perfect char.

  • hbakke on April 04, 2023

    Nicely spiced marinade. We grilled a red onion along with the chicken and served it along with the rest of the toppings. I would make this again.

  • Lepa on May 12, 2023

    The chicken here is incredibly moist and delicious. Overall we liked this dinner but I am not sure I like it as much as the Smitten Kitchen Street Cart Chicken, which this reminds me of.

  • lizbot2000 on June 25, 2023

    This was a bit much by itself, but it made truly great sandwiches. The sandwiches were the chicken plus feta, mayo, cucumbers, and lettuce, and it was great.

  • averythingcooks on July 09, 2023

    I made 1/2 the marinade for 4 thighs (around 12 oz total) but a friend's emergency sidelined our dinner plans that day (ie I intended to make the flat breads etc) but no worries - we grilled the chicken late that night , it went into the fridge and we ate great sandwiches for 2 days using different breads, spreads & toppings. This chicken is very flavourful ( and I can't decide if other similar recipes I've made were better or not) and it will be made again with the flat breads for sure.

  • Logan92995 on October 25, 2023

    This was good but not spectacular. Although I liked the marinade, it didn't blow me away with flavor. I will say, however, that I enjoyed the yogurt sauce made for the dish. This did make a lot of chicken -- about 4 servings worth which lasted me for a few days.

  • Lafro on January 27, 2024

    Very flavourful marinade. Made nice wraps with salad and tatziki.

  • peaceoutdesign on October 14, 2024

    Mer made this camping and it was a hit.

  • sarahj22 on October 20, 2024

    Probably one of my favourite recipes ever. Smoky, spicy and tasting indulgent while remaining fairly healthy. I must have made it at least a hundred times since discovering it on her blog several years ago. My husband isn't a fan of cardamom so I omit it, and I also ramp all the spices (using the set amount of spice for a smaller portion of chicken but cutting back on the salt). Several friends have asked for the recipe and I've since eaten it at their houses too! It's also works beautifully on the barbecue or as a veggie version using roasted cauliflower.

  • BrendaD1962 on October 29, 2025

    This was a huge hit. Everyone loved it. I doubled the yogurt sauce and would do so again.

  • Yuanboa on January 12, 2026

    This was excellent. Enjoyed the flavor blend. Beyond remembering to marinate it was an easy recipe.

• Easy everyday chicken stir-fry

  • e_ballad on October 30, 2022

    Quick, easy, tasty. Win, win, win.

  • anya_sf on August 20, 2023

    I cooked triple the amounts of chicken and vegetables (napa cabbage, carrots, celery, and green onions), using 1 tsp baking soda to tenderize the chicken, and double the sauce. With the large volume of ingredients, I stir-fried the vegetables in batches first, removing them to a plate, then proceeded with the onion, chicken, and garlic, then added the sauce and let it thicken before stirring the cooked vegetables back in. This worked well, although the watery cabbage diluted the sauce somewhat. Great, easy meal, the sauce was really tasty, and the chicken was indeed tender.

  • Shanria on February 21, 2024

    This is the second recipe from this book that I have cooked and both have been bland and underwhelming. The faint taste of the sauce is quite pleasant, but I think I would need much more of the oyster sauce, or maybe a splash of fish sauce. The soy taste is there and kinda enough, but not quite.

• The Asian glazed salmon

  • SuzyP on October 30, 2022

    Delicious. A family favourite

  • Rinshin on October 31, 2023

    Very quick and easy recipe that should please younger adults and children. Used a broiler as suggested set about 10” from heat source. Turned once. Ready in no time and used the marinade remaining to top the finished salmon as well as quick cooking par steamed cauliflower, broccoli and shishito with it. Photo added.

  • Kag2020 on April 15, 2023

    Excellent. Perhaps broil on a low setting; mine charred quite a bit on the outside and needed to roast to finish cooking. The roasting may have been a fortuitous addition — I got to add the remainder of the marinade which would have scorched otherwise. Mr. 2020’s new favorite.

  • anya_sf on November 21, 2023

    Really delicious. My broiler only has one setting - incinerate - so I baked the salmon at 450 F, which only took a few extra minutes. I brushed a liberal amount of sauce on top, but the sauce that pooled around the edges did char. Served with rice and salad (not kale though) tossed with Asian sesame dressing, as suggested.

  • jdejong on January 13, 2024

    Made this for the first time last night with Sockeye Salmon. Followed the recipe closely and it was delicious. We broiled the Salmon on Hi temp at about 10 inches away from the element. Next time will move it just a bit closer and cook for about one minute less. Otherwise perfect! Great alternative to using the outdoor grill, since it was only 7 degrees outside. We served this on top of her Lo Mein noodles (website recipe) with lots of vegetables; snow peas, shiitakes, carrots, red bell pepper and green onions. Would double the sauce on the noodles since we used so many vegetables. A definite do over for a simple and satisfying Friday night dinner.

  • Beck001 on May 18, 2026

    Super easy recipe. I didn’t have sweet chili cause so did a mix of sriracha and honey instead

  • Beck001 on May 18, 2026

    Super easy. Did not have sweet chili so used siracha and honey.

• Spicy Sichuan pork noodles

  • aargle on October 30, 2022

    This was a very easy straightforward delicious midweek dinner. Doubled recipe for four of us. Added a bunch of asparagus as didn’t have enough beans. Will make again.

  • KarinaFrancis on November 11, 2022

    Quick, easy and tasty, we loved this stir fry. We added some garlic chives because we had some from a friends garden. I also added a drop of Sichuan pepper oil because I love its numbing effect, the Silver Fox loved it as is.

  • hbakke on April 03, 2023

    Very easy and tasty. I went overboard with the sambal and it was a bit too spicy. I would taste as I go next time when adding the sambal to the sauce. I would make this again and add more veg.

  • kari500 on May 29, 2024

    This is as delicious as all the notes say it is. I used ground chicken, linguine (16oz), doubled the sauce. Cooked in my wok. Huge hit. My second recipe from this book, and both have been wonderful.

  • stockholm28 on March 03, 2026

    This was a tasty dish. I used frozen lo mein noodles from HMart and they worked well. It had a little kick but I would up the sambal oelek next time.

  • peaceoutdesign on October 19, 2024

    Very tasty and simple. I suggest doubling the sauce if you like ewey-goey.

  • rhb on October 07, 2023

    Easy. Doubled it and used Twin Marquis lo mein noodles. Really good!

  • Soulkitchenjen on January 27, 2026

    This is insanely good for something you can make in 15 minutes. I used fresh “Asian noodles” from the Asian grocery. Sort of a square cut wheat noodle. You could riff on this so easily.

  • bob.mack on January 19, 2024

    Delicious recipe - I could see making this regularly.

  • BrendaD1962 on May 04, 2024

    Delicious!!! I doubled the recipe and used Udon noodles. I’ll be making this often!

  • anya_sf on July 21, 2023

    Quick, easy, delicious. I used less sambal oelek in deference to my son, but added sriracha to my portion. Increased the green beans, as is my way - could see adding red bell pepper or carrots.

  • averythingcooks on August 09, 2023

    We loved this spicy bowl. I replaced the green beans with broccoli and included sliced red & yellow peppers and added peas + Thai basil near the end. I had to use sriracha in place of the sambal and I sprinkled the finished bowls with crushed Szechuan peppercorns and chopped cashews. My only (small) quibble is calling for 7 oz of pork...I have ground meat frozen in "logical" 4 oz, 8 oz, 16 oz & 24 oz portions and I'm pretty sure using 8 oz didn't cause any harm!

  • ezwriternc on July 03, 2023

    I didn’t put have the right ingredients for the sauce so Inimprovised and it came out great. I doubled the recipe and the sauce but needed to add more. Still, my kids thought it was great lo me in and I used thin spaghetti. Would add shredded cabbage next time.

  • lizbot2000 on June 25, 2023

    The best recipe in the book, which is saying a lot. We make this pretty much weekly at this point, and even my kids will eat it. Just bonkers delicious.

  • Spicegirl66 on May 13, 2026

    Quick, easy and flexible. I used broccoli instead of beans and spring onion instead of the brown. Also had different noodles. Hubby was very happy and we will make again.

  • jennifer_vszvd1 on March 26, 2026

    I doubled this and made it with chicken instead of pork. It came together quickly. I’ll definitely make it again. I had some trouble mixing everything to get evening distribution of noodles, beans, and meat, but that may be easier with the intended recipe size.

  • jdejong on February 01, 2024

    I doubled the recipe to serve three. This is a super tasty dish and very quick to make. We like spicy so I increased the Sambal and that was perfect for us. I loved charring the green beans in the cast iron skillet first. It gave the dish a deep smoky flavor that was lovely with the caramelized pork. Next time I will use my largest cast iron to better accommodate the double recipe.

  • sharon_qdlyfn on April 03, 2026

    This is SO good! Quick and simple and super tasty. I use store cupboard pkt singapore noodles that just need heating with boiling water. It’s a go-to quick dinner for us. Sometimes substitute beef or chicken mince and add quite a bit of vege like sliced green capsicum and green beans.

  • Myzadim3andGLA on January 18, 2024

    Love this recipe. Subbed pork mince for thinly sliced pork belly rashers. Used 180g dried noodles. Didn't have fresh green beans so used frozen and also added some mushrooms. I like the suggestion in one of the other notes to add cabbage and will do that next time. I doubled the sauce except only used 2 tspns sambal due to a heat intolerant husband and this was perfect. I ended up adding a splash more kecap manis and oyster sauce in the pan and also added 1/2 cup chicken stock and the dried noodles really sucked up all the moisture. Enough left over for a second meal for one.

• Baked fish with lemon cream sauce

  • rochkay on November 17, 2022

    Awesome recipe. The fish fillets I used weren't the best quality (frozen and thawed), but it still came out amazing! It's also super quick to make.

  • kari500 on July 24, 2024

    Made this for just me, so made half the sauce (some for the potatoes!). So easy and delicious. Used dill instead of parsley. Wish I could convince my family that white fish with a cream sauce can be wonderful. Might do rice next time, or sop up with good bread.

  • MollyB on March 09, 2024

    Easy and delicious, worked well with mahi mahi. We served it with the mashed potatoes from the book (as suggested in the recipe) and asparagus, and the flavors went beautifully together.

  • Rinshin on February 06, 2024

    Quick to make (12 min baking only), simple, and delicious, what more can I ask for? I used fresh Pacific rock fish and it was an excellent choice. Did not have shallots so used minced garlic and green onion with generous amount of minced fresh dill that went great with lemon cream sauce. Will be coming back to this when wanting easy white fish recipe. I am also thinking that this sauce will work great with scallops.

  • Zosia on July 30, 2023

    Much better than I expected considering I omitted the butter and used previously frozen cod. The fish exuded a lot of liquid so a nice sauce didn't form but the cream still formed a flavourful topping that clung to the fish.

  • Sylfea on December 29, 2023

    Really easy and quick for a weeknight dinner. Need to use good quality fish because it is a simple dish. Will make again. Edit in 2025 to add: have made it several times now, with different mustard and cream options, and it's always a winner.

  • Babycarrot on February 05, 2024

    Delicious and quick, will make again. I used dill instead of parsley as that’s what I had at home. Don’t skip her instruction of moving the fish from the baking pan and then letting the sauce thicken before spooning it over the fish.

  • Lsblackburn1 on May 06, 2023

    Nothing too exciting, but an easy and tasty weeknight meal. Served this with roast potatoes which was a good match because they cooked at the same time and went great with the sauce.

  • fairyduff on February 07, 2026

    Made this with basa fish - doubled the sauce ingredients. Delicious and quick.

  • anya_sf on October 10, 2023

    Simple and delicious. Made with fresh halibut, the sauce was nice and thick. Mashed potatoes and sauteed spinach were great on the side.

  • ChefLeen on December 13, 2024

    I made this for two very different families and they both mentioned it was too tart/salty. I will make this again but hold back a little on the mustard and lemon. No salt if the fish is salted. I’ll add thyme as well.

  • dbuhler on April 23, 2024

    The sauce here was delicious and I will definitely make this again. Instead of sprinkling the shallots over the fish I just stirred them into the sauce before I poured it over the fish. I used previously frozen cod and the fillets were very watery. I also overcooked it, so next time I will check the temp more often to ensure a proper bake.

• Vietnamese caramel pork mince

  • rochkay on November 17, 2022

    Wow, this was tasty and SO EASY to make. Even though the fish sauce smells fishy at the beginning, it caramelizes really well with the brown sugar!

  • KarinaFrancis on January 25, 2024

    This wasn’t a hit in our house, it was dry and I was looking for some moisture, not one I’ll repeat.

  • sarahj22 on June 18, 2024

    This is a great option when you need something quick, easy and tasty for midweek. As others have mentioned it can be a little dry, so serving with the recommended cucumber and tomato adds moisture and freshness (though I have also subbed tomatoes for salad leaves which still worked fine). I used garlic puree and ginger puree from jars and defrosted steamed rice from the freezer to make it even easier. Yum!

  • Lepa on September 11, 2023

    As other posters have notes, this is easy and delicious. I didn't make it spicy because we were eating with kids but we added some Sriracha at the end for adults and it was so good.

  • TLouise on April 22, 2024

    Great quick and easy mid week meal, which I will certainly make again. The mince was a little dry, but still very flavourful. I didnt have any fish sauce on hand so used half rice wine vinegar and half soy which was recommended on google as a subsitute.

  • Lafro on January 27, 2024

    This was easy to make. It was a little dry but decent enough. Other members of my family weren't a fan but they are not big on the texture of mince meat with rice so that may have contributed.

  • anya_sf on September 01, 2023

    Incredibly quick and easy and so good. For a vegetable, I charred a pound of green beans in the wok, removed them before cooking the pork, then stirred them in at the end.

  • ezwriternc on November 28, 2023

    Mine didn’t caramelize but that may be because i added veggies to the pot before adding the pork. Good flavor but very similar to the stir fry. Have to do it again without improvising.

  • lou_weez on April 11, 2023

    Delicious!! I have made this numerous times and now I double the recipe and freeze the leftovers in individual portions.

  • Justagirleatingcake on January 02, 2026

    Quite sweet but really good. I keep forgetting to lower the sweetness when I make it.

  • estanzler on August 08, 2024

    This was so so. To be fair, I made more alterations that I typically do, so it may be better if I followed the recipe closer. I subbed for ground turkey, cut back on the sugar and increased the fish sauce a little bit.

  • Deja1 on February 24, 2025

    Made this with beef mince since we don't eat pork. Ideal for a weekday when you need to get something on the table quickly. In our case the mince was not dry

  • Beck001 on November 21, 2025

    We used beef and seemed to turn out fine. Like others took a while to carmelize. My teen liked it more than I did so probably will repeat as easy

  • ljl1989 on October 14, 2025

    Fantastic! My husband made this the first time and, not being familiar with Vietnamese caramelized pork, thought it called for too much sugar and halved it. It was delicious but didn't really caramelize. Tried it again as written, also delicious - obviously a little sweeter and crispier/ drier. For everyday meals, we'll probably stick with the half sugar for health reasons. We served sauteed bok choy on the side and it's a great accompaniment.

  • gemini_n56abk on February 04, 2026

    I tried to use less sugar but nope, I really needed the full amount. I mixed it with bok choy and it became a great rice bowl for the family. Great with some chili crisp on top.

• Chinese fried rice

  • Melyinoz on November 20, 2022

    Reliable recipe that I have made many times. I also add fresh ginger.

  • anya_sf on December 03, 2023

    I doubled the rice, sauce, and vegetables, but not the meat or eggs. Didn't have green onions. Cooked the eggs separately due to the large volume of food in the wok. Really good flavor, although the white pepper (freshly ground) was a bit strong. Will definitely repeat.

  • ezwriternc on July 03, 2023

    Great Chinese fried rice recipe. This will be my go to from now on.

• Pad see ew

  • Melyinoz on November 20, 2022

    This is a really enjoyable noodle dish, and I make this quite frequently. I add extra Asian greens.

  • chawkins on March 09, 2026

    This was quite good, but I made a few changes. I doubled the amount of chicken and I marinated the chicken with some soy sauce, I also added 50 percent more kai lan.

  • peaceoutdesign on May 28, 2024

    Perfect flavor but next time I will double the sauce and cook the chicken in some.

  • anya_sf on January 29, 2024

    I used pork, closer to 8 oz. Didn't have Chinese broccoli, just stirred in 1 lb cooked (previously frozen) broccoli florets at the end. Used dried pad Thai noodles. With the extra meat and veg, I doubled the sauce, but shouldn't have - 1.5x more might have been good. Still, we enjoyed it, but I won't rate this until I make it properly.

• Chorizo potato stew-soup

  • MeganMason on December 11, 2022

    Used butcher beef sausages. Added tinned beans. Really good.

  • averythingcooks on August 15, 2023

    I used a mix of cured sausages (chorizo & a milder but very flavourful Csabai) and used a bit less than called for, making up the volume with cauliflower florets & chopped spinach. I also finely chopped the fresh rosemary before adding it as we are not fans of the texture of full leaves. This simple (but very tasty) dish came together quickly but then it did seem to take me much longer than she suggests to ensure tender potatoes. We both agree that this is a great dinner bowl worth repeating.

  • angela_woef21 on May 04, 2026

    Replaced paprika with Gewurzhaus Spanish skewer & bbq spice

• Miso-glazed eggplant

  • FionaC on January 29, 2023

    I did cook smaller eggplant (200g each) so adjusted the recipe and cooking time to suit. I felt it was a bit too salty, i’d do again with half the miso.

  • peaceoutdesign on October 17, 2024

    I used Japanese eggplant and think regular big-fat eggplant might work better. I liked the long roast and broiler finish

  • hbakke on November 15, 2023

    We liked the roasting/broiling method of cooking the eggplant, but the red miso I used was very mild. The glaze could have used more salt due to my bland miso. I served with the recommended soba noodles and cucumber with ginger dressing.

  • ezwriternc on July 16, 2023

    Fantastic. I made this all the time.

• 3-minute double smash burgers

  • aargle on March 14, 2023

    Well they took me longer than three minutes but still super quick to make. Was really hard to resist adding to beef mince but followed recipe precisely and glad I did. It was a big thumbs up from everybody.

  • anya_sf on February 10, 2026

    The burger cooking method worked perfectly for me. I used a homemade bun and my favorite toppings, which always includes J. Kenji Lopez-Alt's fry sauce.

  • ezwriternc on July 03, 2023

    Took me longer than 3 minutes too but still a great way to make hamburgers. I like them much better than plump ones.

• Chicken breast - poach it

  • Starjay on April 03, 2023

    This is a fabulous cooking technique. I now use this technique weekly to poach chicken ahead of time for use in sandwiches, salads, pastas, anything really. It freezes well too. And it is SO easy, you truly can’t go wrong.

  • lizbot2000 on June 25, 2023

    A super handy recipe to have around whenever you need chicken for something

  • anya_sf on November 06, 2023

    Method worked perfectly for an 8 oz chicken breast, left in the water 30 min. I didn't measure the water, just filled the pot.

  • estanzler on July 31, 2024

    Great way to quickly make chicken for salad, or would be great for meal prep.

• Butter chicken

  • kari500 on May 01, 2024

    This is very good, especially given how quick and easy it is. Served with basmati and cucumber salad lightly dressed with yogurt, lemon, mint. Definitely a repeat.

  • peaceoutdesign on October 17, 2024

    I thought that this was good but not impressive enough to make it again.

  • Lepa on April 12, 2023

    This was really easy and just delicious. It was the first recipe I've tried from this book so we are off to a very good start.

  • Myzadim3andGLA on May 14, 2025

    Very easy and tasty meal. Served with Basmati rice, roti and a cucumber salad. Enough leftovers for 2 lunches and both lunch meals surpassed the flavour of the original meal. Will probably make this again.

  • claudia_lr23g9 on March 29, 2026

    Great for kids, quick and a bit bland.

  • WaterPenny on April 09, 2025

    Pretty good and very easy to make. Could use a bit more kick for my liking but the family gobbled it up.

  • Mliston on May 12, 2026

    This is SO good! Very easy to make with easy to find ingredients. Slight spice from the chili pepper and very flavorful. Definitely a make-again!

  • dbuhler on June 13, 2024

    I love how tender and juicy the chicken was (I marinated for 24 hours and used breast meat), and I loved the flavor, but I didn't really love that the sauce look curdled, probably due to the yogurt. It was simple to prepare and tasted really good but I think I'll stick with the other butter chicken recipes that I really like. I served this with her naan bread.

  • Logan92995 on October 26, 2023

    This was unbelievably good and very easy to make. Ended up marinating it for 24 hours and I think that was the good move. Served with rice and naan.

  • anya_sf on May 30, 2024

    Delicious and super saucy. How can you go wrong with tomato cream sauce? I didn't puree the marinade or crushed tomatoes and thought the not-completely-smooth texture was fine. I stirred in frozen peas at the end; with all that sauce, you could easily add other vegetables to cook with the chicken.

• One-tray Moroccan baked chicken with chickpeas

  • kari500 on June 11, 2024

    My third recipe from this book, and the third big hit. I used boneless skinless thighs, garam masala instead of baharat, doubled the fennel, and used two sliced yellow peppers instead of the tomatoes. Given these changes, i put everything except the chicken in for 30 minutes, then added the chicken for 25-30. Served over couscous.

  • Beck001 on April 23, 2026

    Teens really liked this especially chick pea texture. For seasoning you can search her website and make yourself (with fairly common spices if you are regular cook)

  • jdejong on January 19, 2024

    Marinaded the chicken for 24 hours. The chicken was incredibly juicy and full of flavor. Loved the spices on the chickpeas. We did not have cherry tomatoes, so I added a red bell pepper and a red onion to the roasting fennel. Came out beautifully. Such an easy and delicious recipe. We served this with the Easy Flatbread.

  • anya_sf on September 20, 2023

    Marinated 7 hours, the chicken was fairly flavorful. The fennel was still a little hard at the end - maybe because it was on top of the chickpeas - so I moved it to another tray to roast an extra 5 minutes while the chicken rested. The tray juices had mostly evaporated, but everything was quite flavorful, although needing an extra sprinkling of salt. We enjoyed this with sauteed spinach for even more veg.

  • Running_with_Wools on May 24, 2025

    I followed the recipe exactly and we were really happy. Favorites were the crispy and spicy chickpeas and deeply savory and crispy chicken skin. Loved it and will make again.

• Charlie - my all-purpose stir-fry sauce

  • Aggie92 on September 08, 2023

    Good but a bit basic. Substituted dry sherry for the Chinese cooking wine. This is a recommended substitution from the website recipe. Really liked the kick from the white pepper.

  • goodfruit on July 05, 2024

    used dark roasted mushroom soy sauce and a scoop of chili crisp in mine and made a noodle (lo-mein) stir fry which we loved!

  • Tinala523 on June 11, 2025

    I used low sodium soy sauce; next time I will use regular. I think it needed more salt. Flavor is very good.

  • JimCampbell on February 16, 2024

    This sauce rocks. We have cooked Chinese for years, and tried a bunch of "brown sauces". Most are over sweet. This sauce, which we used in the cashew chicken was great. I look forward to trying it on noodles.

  • averythingcooks on September 10, 2024

    I made a 1/4 of this sauce for last night's stir fry (sliced pork tenderloin & mixed veg over rice). I added the minced garlic & ginger into the sauce jar (rather than right into the pan) and used broth in place of water. What really brought it together for us was a quick shot of sriracha. A good, quick little dinner bowl for 2.

  • Soulkitchenjen on March 05, 2026

    This is the one. Finally a stir fry sauce that doesn’t seem to be lacking something. The sesame oil is so lovely here. Can’t wait to try it with a little chili garlic or sriracha.

  • Karinett on August 25, 2025

    Winner! Having a jar of this in the fridge makes having a side of wok fried vegetables a cinch on weeknights.

• Build your own stir-fries and noodles

  • Aggie92 on September 08, 2023

    Used this recipe for a quick & easy veggie drawer clean out and to use up some leftover pork chops. Needs way more than the amount of water and Charlie sauce called for. I doubled both of those and it just barely covered all the veg and meat. Served with soba noodles, Sriracha sauce, and a dollop of hoisin sauce.

  • Tinala523 on June 11, 2025

    This worked well but I must agree withe the other comments: more sauce! I doubled it and it worked fine.

  • Soulkitchenjen on March 05, 2026

    Holy crap this is good. Probably the first time I’ve ever made stir fry at home and didn’t feel like it was missing something. I used fridge clean out veggies. Half ginger and half garlic for the aromatics. Nothing extra except a sprinkle of sesame seeds on top. 10/10 would make again. Like everyone says, double the sauce and water.

  • ezwriternc on September 05, 2023

    I made the Charlie sauce but my stir fry needed far more than 3 tablespoons. I probably used more spaghetti than called for. Altogether this dish had good flavor and its an easy way to make a nice stir fry.

• Chilli garlic ginger prawns

  • MollyB on March 13, 2024

    Quick and easy, but definitely spicy! I used a generous tablespoon of sriracha and 1/2 tsp red pepper flakes, and I would have preferred a little less heat.

  • Babycarrot on February 07, 2024

    So quick, easy, and full of flavor. Will definitely repeat. Ease up on the red pepper flakes if you’re spice averse. Served this with rice.

• Chicken fricassee

  • aargle on November 02, 2022

    I have made this twice in a fortnight for my elderly in-laws as this is the type of food they crave. They absolutely loved it and my immediate family also enjoyed it immensely. I used skinless boneless thigh fillets following Nagi’s instructions to the letter about cooking times. I also added extra mushrooms because we all love mushrooms. Needs a fair bit of seasoning and excellent served with mashed potatoes and steamed greens.

  • chawkins on April 13, 2025

    This was okay, too saucy as every body said. Reducing the stock to two cups and using the same amount of flour and cream would have produce a thicker and richer sauce.

  • Lepa on November 14, 2023

    This was good but not great. I feel like it could have used some umami (maybe tomato) to boost the flavor. Also, the gravy was a bit thin. I might try this again, as it IS really comforting. We ate this with mashed potatoes.

  • peaceoutdesign on April 30, 2024

    The sauce was a bit runny even after adding more flour. I think that I would deglaze the pan with the wine and then add the stock, maybe just starting with 2 cups.

  • Kelbel0806 on August 17, 2023

    Absolutely love this recipe,comforting, tasty, definately a favourite ??

  • Soulkitchenjen on April 09, 2026

    This sauce just does not adequately thicken. I used all thighs. 6 In lieu of the 4 drumsticks. I think just about every step needs more time than asked for. It wasn’t bad. It just wasn’t something I’d make again.

  • korkyporky on December 18, 2024

    This was pretty good, a lot more sauce compared to the chicken called for. Not sure if I’d make again.

• The Bangkok - satay chicken noodle salad

  • aargle on November 13, 2022

    Made this for dinner last night and it was a huge hit. I needed to double the recipe which was perfect for the four of us and I used soba noodles as that was what I had on hand. It’s perfect for dinner on a hot night.

  • anya_sf on June 03, 2023

    I probably didn't simmer the sauce enough - consistency seemed right, but there was more than a cup and, once tossed with the salad, the flavor could have been more concentrated (so we just used more). I cooked 3 oz dried somen and increased the chicken (I used store-bought cooked breast) and vegetables slightly. We really enjoyed this. A variety of vegetables would work well here.

• Cashew chicken

  • pomona on October 09, 2024

    Fast and tasty, I added celery.

  • EmilyR on August 11, 2023

    This is a solid recipe that even the pickiest eaters enjoyed.

  • JimCampbell on February 16, 2024

    What a great dish. The Charlie sauce makes this a great dish. We did not have bell peppers and used the white baby bok choy in it's place. A very good dish.

  • debbates on January 27, 2026

    Subbed Hosin for Oyster sauce and added carrots and Kale. The sauce was delish and request made to not lose this recipe!

  • ChefLeen on November 20, 2024

    We found the sauce to be a bit bland. It needs more kick of vinegar.. something to cut through the oyster sauce. The wine was enough.

  • dbuhler on May 22, 2024

    Unfortunately this didn't really work for me flavor wise...it was pretty bland. That may have partly been caused by my substitutions (I subbed the onion and peppers for broccoli and carrots because my kids enjoy those better) but I really thought the sauce would be able to carry any mix-ins since this is her all-purpose stir fry sauce.

• Crispy skin fish with bean ragu

  • KarinaFrancis on July 20, 2024

    Really good and really simple! I subbed 1/2 teaspoon of crushed fennel for the fresh and it worked!

  • peaceoutdesign on October 16, 2024

    I hoped this would make me like fish skin, but even though it came out perfectly, it is still not my thing. Otherwise, this is a good weekday dinner.

• Chipotle salmon tacos

  • KarinaFrancis on November 02, 2022

    Yum! Fresh, tasty, and super easy to put together. Will be on repeat over summer

  • bwhip on January 27, 2025

    These were great, very tasty. Prep was quite easy, too. I didn't make the slaw, but the combination of the chipotle salmon and the mango-avocado salsa was just right for us.

  • Soulkitchenjen on January 21, 2026

    These are insanely good on the output to effort scale. The slaw and the salsa are critical and don’t take long to make at all.

  • kaisha_x5x580 on April 02, 2026

    I want to try again with less salt in the marinade, but these were delicious

• Mango avocado salsa

  • KarinaFrancis on November 02, 2022

    Really good, I kept the seeds in from the jalapeño, next time I’ll add more for extra kick.

  • Soulkitchenjen on January 21, 2026

    Fresh, easy, and light. The measurements are a little funky. I used 2 avocados, 1 mango, and 1 jalapeño.

  • kaisha_x5x580 on April 02, 2026

    I made this with diced white peach instead of mango (out of season) and it was delicious!

• Taco slaw

  • KarinaFrancis on November 02, 2022

    A nice slaw with a bit of tang

  • lizbot2000 on June 25, 2023

    I've already made this three times. Goes with basically anything taco-adjacent. Not too mayo-y and just the right amount of sour.

  • anya_sf on October 19, 2023

    i used bagged slaw mix (green and red cabbage and carrots) for convenience. Loved the dressing. Will make again.

  • kaisha_x5x580 on April 02, 2026

    great as a side and with chipotle salmon tacos

  • Soulkitchenjen on January 21, 2026

    Perfect for a fish taco and super easy. Crispy and light with a little bit of tang. Takes all of 5 minutes to make.

• Chow mein

  • peaceoutdesign on October 17, 2023

    Mere had us over for dinner and made this. So much more cabbage than I would have thought. Like traditional Chow mein, this has a light flavor. I have made this again and added sriracha and Bachan’s Japanese BBQ sauce to the mix.

  • anya_sf on August 26, 2024

    Good, easy method. Seasoning was a little bland (I did use slightly more noodles and cabbage), so we drizzled extra soy sauce plus chili oil on our servings.

  • Lafro on January 27, 2024

    This is a very easy recipe and tastes delicious. Simple flavours. Have made it a few times with different proteins and veg and it has been very adaptable.

  • vegabond2016 on September 27, 2024

    Tasty! The flavor was a bit mild for my taste, so I added some extra white pepper and red pepper flakes. Will definitely make again.

• Teriyaki beef bowls

  • peaceoutdesign on June 07, 2024

    More Sauce!! We supplemented it with Bachan's Japanese BBQ Sauce and that made it. I suppose you could triple the Teriyaki sauce but this was easier and very flavorful.

  • carly143033 on May 06, 2026

    This was 5 stars with a few tweaks, but a little flat without. My tweaks: double the sauce, add about a Tbsp of chili garlic sauce (or to taste/preferred spice), and a few shakes of rice vinegar. Enjoy!

  • Yuanboa on January 12, 2026

    Very quick and easy.

  • michele_rkidsu on May 29, 2026

    Added fried egg. Delicious.

  • jennifer_vszvd1 on March 10, 2026

    Quick and easy. Good flavor, but we would have liked more sauce.

  • Staceydee on March 07, 2026

    My 3 year old loved this

  • anya_sf on June 02, 2023

    Super quick and easy. I used ground chicken, but beef (or even turkey) would probably have been more flavorful. We topped ours with furikake and sriracha, served over rice. The recommended steamed vegetables (I used broccoli) with Asian sesame dressing was a nice side.

  • Lafro on January 27, 2024

    This was pretty quick and easy to make. I found it a bit dry but it was decent enough for a weeknight meal.

  • Logan92995 on October 18, 2023

    I thought this was decent, but nothing spectacular. Its quality lies in it quickness to make; Otherwise, nothing about this particularly stands out. My one gripe with this dish, however, is that you have to seemingly be careful how you cook the veggies, as for some reason, they were kind of slimy texture in my dish.

• Chicken breast - bake it

  • peaceoutdesign on May 22, 2024

    I agree with Nagi, always pound chicken breasts to get an even cook and it makes them seem more tender.

• Fried cabbage with noodles and bacon

  • Zosia on July 15, 2023

    We really enjoyed this. I cooked the bacon low and slow to render and eliminate the fat and cooked the cabbage a little longer too - about 10 min. Very tasty and still quick.

  • ezwriternc on June 29, 2023

    Easy good dinner but I needed to cook it way longer than the directions stated. I also used wavy egg noodles instead of thin spaghetti. This would be great with sausage too.

  • anya_sf on January 28, 2025

    I made 1/2 recipe with nearly the full amount of cabbage and liked that ratio of veg to noodles. Like others, I increased the cooking times for the bacon (cooked crisp and removed) and cabbage. We liked a lot of extra parmesan on top.

  • Lsblackburn1 on April 25, 2023

    Easy and tasty weeknight dinner. I increased her cooking times for the bacon and cabbage and added some pasta water to loosen up the noodles.

  • ljl1989 on October 23, 2025

    Very tasty! We made some adjustments, similar to the other comments - cooked the bacon and cabbage for about 10 min each to render more fat and really soften the cabbage. Didn't add the butter - the olive oil and bacon provide enough fat. Used about 1.25 lbs of cabbage instead of 14 oz. We also added red pepper flakes with the garlic and onion. I think the lemon and parm are essential - the dish might be a little one note / fatty without them.

  • angela_woef21 on January 28, 2026

    Delicious and easy!

• Italian beef rice pilaf

  • Lepa on February 03, 2024

    We thought this was okay but if we make it again we would probably make it with pork, which we prefer.

  • Logan92995 on September 28, 2023

    I liked this! It was nice and easy to put together and cook, and made a lot of food (About 5 servings for my single person household). My one complaint however is that there's not really any taste semblance to Italian Beef. It still tasted good, just not like Italian beef

  • anya_sf on June 09, 2023

    Easy and good in a comforting way. We needed soft-textured food (due to dental work) and this fit the bill. My crushed tomatoes had basil, which provided extra flavor. I recommend adding other dried or fresh herbs to your taste.

• Malaysian Hokkien mee

  • Lepa on August 17, 2023

    This is an easy and delicious dinner. My family was very enthusiastic. Warning: I used a cast iron pot and it made a huge, dried mess that is hard to scrub off.

• Naan

  • averythingcooks on July 26, 2023

    I used all purpose flour (as Canadian AP protein content is very close to bread flour) and used the make ahead tip of refrigerating the dough for around 4 hours after the 1st rise. It didn't really collapse in the fridge (as she says it would) but no matter because these were lovely...this time used to dip into a saucy, "curry-like" dish. I've made others with yogurt that we loved but these certainly rank among the best naan I've made.

  • dbuhler on June 13, 2024

    These were delicious! I think I rolled mine too thin, so next time I will leave them smaller and thicker. The flavor and texture were wonderful. I would definitely make these again!

  • jdejong on February 04, 2024

    Made this for the second time to serve with Cod in Green Curry. This time I used bread flour and made sure my cast iron was quite hot. The Naan puffed up beautifully and had just the right amount of char on the outside, while remaining pillowy inside. Best homemade Naan I have ever had!

• Mussels in white wine

  • Sylfea on September 05, 2025

    Made it twice with frozen mussels (all I can get) and it was good both times.

  • Melissa_427 on May 02, 2024

    Absolutely needs crusty bread for soaking up that "broth". As a very landlocked individual, I opted for frozen mussels and while I'm sure fresh would be superior, the frozen worked out well! I thawed them but will try them from frozen next time.

• Southern pork and beans

  • averythingcooks on May 16, 2026

    I cut this in 1/2 (yield = 2 generous main dish servings + at least 2 lunches leftover) using a mix of navy & pinto beans from my freezer. I also diced up a sweet pepper to add with the onion & added several shakes of hot sauce (in addition to the grd cayenne called for). The house smelled great during the oven braise & we loved the tender chunks of pork shoulder. Easy choice to make again for us or for guests.

  • sandraj_9nszoo on May 04, 2026

    Warm and comforting This is very quick to make and everyone loved it . I only had one can of beans soo I reduced some of the ingredient amounts accordingly it was more a pork stew ,I also added half a capsicum that needed using. The flavour was very good

  • jed_zpb1h3 on May 13, 2026

    Takes a while, but is worth it.

• One-pot sausage meatball pasta

  • ljl1989 on March 26, 2025

    Seems like an easy, convenient dinner but really didn’t turn out - reminds me of a Pinterest recipe. I followed the recipe to a tee, aside from adding half a teaspoon crushed red pepper for a little spice, and it came out very soupy. I wouldn’t make it again, but if I did, I’d change the following: - The chopped veggies need much longer than 3 minutes to soften. I doubled the time but the carrot and celery probably need 10 minutes to soften - they were still quite firm in the finished pasta - There’s too much liquid. My pasta was perfectly cooked (al dente) when it was time to add the cheese, but it was so soupy I was skeptical that it would thicken up. I let it cook for a few more minutes without the lid, but it didn’t really help - I think it just needs 1/2 cup less water (at least) - The sausage gets..bouncy because it’s boiled for 20+ minutes - The cheese floating atop the very soupy pasta is an odd textural contrast. I guess it would be better if the sauce thickened up more

• Magic baked chicken fried rice

  • angela_woef21 on February 25, 2026

    A bit gluggy. I added extra bacon and chicken, not sure if this made the difference

  • rhb on September 25, 2023

    Pretty easy and pretty good. I used a ceramic-coated cast iron pan and it worked perfectly. I did not like the bacon and chicken combo much. I will definitely try this again but I will try Spam next time. I greased the pan very lightly with refined coconut oil and the chicken pieces were a bit larger than 1/2 inch and they cooked fine.

• Garlic bread pizza

  • dbuhler on July 17, 2024

    I really enjoyed this, but my kids didn't care for it. I used an Italian loaf from the supermarket. From this recipe I learned that I love salami and pizza and I want to try that more! I thought the bread would be soggy but it wasn't this will be a repeat of I can get my kids on board!

• Baked creamy feta risoni

  • dbuhler on January 03, 2024

    This was okay but not amazing for us. It was lacking something, but I can't quite put my finger on ut. I had to use Greek feta as that was all I could find. All of my tomatoes broke down to the point that all that was left after stirring where the skins, so the mixture seemed too soupy. I made a half recipe in an 8x8 glass dish, so perhaps that is why the tomatoes broke down too much. I might try this again, especially if I can find Danish feta and I might try a ceramic dish.

  • FieryFantail on March 22, 2026

    I didn’t need the extra cup of water (maybe my tomatoes were juicy?). It was nice comfort food.

• Sticky chicken drumsticks

  • anya_sf on May 31, 2023

    I just made the chicken (8 drumsticks, about 2.5 lbs), not the corn. Baked for the stated time, although I think the chicken may have been done 10 min sooner (but didn't suffer from the extra time). Definitely line the pan as directed as that sauce was super sticky. My family really liked the chicken. UPDATE: Made again with the corn - great combination. I'd never cooked corn this way before, but it worked well.

  • estanzler on August 08, 2024

    This was a big hit at our house, including with the baby. I think it would be great for friends coming over for a casual summer dinner too. Very easy to make.

• Green spaghetti

  • rachel_ywqstg on March 22, 2026

    Simple, quick (done within 15 minutes!), and effective! The pesto is surprisingly still flavorful with just spinach - I imagine it would taste even better with herbs such as basil or parsley but it is still delicious as written!

  • anya_sf on October 04, 2024

    Super quick and easy to make and pretty good. The sauce retained its beautiful green color, but I thought the flavor was slightly lacking compared to versions that include basil, so next time I'd add a bit of that for more flavor.

• Vietnamese shaking beef

  • Bessp on June 02, 2024

    Delicious! My wok wasn't hot enough so I didn't get quite the deep browning I was looking for, but it still turned out wonderfully. I followed the recipe exactly, I marinaded the meat for about 30 hours. It was tender, juicy, and beefy.

  • luluf on February 01, 2024

    Easy and delicious

  • nomeshk on February 04, 2026

    Comes together extremely quickly. Added a pinch of sugar to the dipping sauce as my limes were extra sour. Served it with Vietnamese tomato rice.

  • naomi_uxeztv on May 08, 2026

    I love everything about this recipe. I once prepared 1kg of the meat and froze it in a ziplock bag for my future self….its was phenomenal!

• Pad Thai

  • jdejong on January 25, 2024

    Based on some of the other recipes I’ve made from this book, I doubled the recipe for the sauce. Her sauces are so delicious and my family always wants more. I was glad I did because my package of rice stick noodles was more than the recipe called for and the extra sauce was definitely needed! I omitted the chicken because I did not have any on hand and just used tofu. The flavors were so big, we did not miss the chicken at all. The only other change I made to the recipe was substituting green onions for the garlic chives. The noodles I used were a medium sized rice stick that I soaked for 50 minutes in room temperature water before adding to the pan. I was apprehensive to try this recipe because I have made some very gummy Pad Thai in the past. This came together beautifully, the textures were on point, and it was so delicious! Everyone loved it, including my 84 year old mom!

  • anya_sf on October 11, 2023

    I doubled the recipe, so removed the onion/chicken before adding the eggs, removed the eggs before adding the noodles/sprouts/tofu/sauce (actually had to wash the wok because the eggs stuck a lot), then added those back after simmering the sauce. That method worked OK, but the sauce maybe didn't caramelize like it would have, and the noodles got a little mushy - but that could also be the noodles I used (Thai Kitchen brown rice noodles), which softened faster than the package stated. Flavor was absolutely spot on with the additional lime. Next time I'll try cooking 2 separate batches.

  • breakthroughc on March 23, 2024

    This was yummy. I had too much sauce for the amount of noodles. I weighed out my noodles so it may be a conversion issue. It calls for 4 ounces and I will use 6 next time. I omitted the chicken and used a full block of tofu (crispy baked tofu from Weekday Vegetarian). Will definitely make again.

  • breakthroughc on June 14, 2024

    I made this again and used the whole 7 oz package of rice noodles and it was perfect for us. Really great recipe, but with 4 oz of noodles it is too saucy for us.

• Chicken breast - pan-fry it

  • dbuhler on July 17, 2024

    A very simple and straightforward way to prepare chicken breast. I really liked the list of sauces, I want to try them all.

• Crispy garlic chicken thighs

  • slimmer on July 07, 2025

    Easy, quick & tasty

  • ljl1989 on October 14, 2025

    So tasty! Very easy, great for when you're trying to do something quick with chicken thighs

  • Beck001 on November 18, 2025

    Incredibly easy & quick with good flavor. Good recipe for a beginner cook to learn to make a pan sauce. Also good for when you want to focus more on creative sides of a meal.

  • rachel_ywqstg on March 16, 2026

    Easy, quick, and delicious! A simple chicken and pan sauce, but flavourful and could pair with many meals. I left the skin on and it came out great.

• Butter-basted steak

  • averythingcooks on March 02, 2025

    UPDATE: With a 1.5" rib eye to split, we came back with both sets of hands on deck...one set in charge of the steak/adding to the pan and the other set on timer/thermometer duty. This time both the flavour AND the doneness was perfect!

  • averythingcooks on December 16, 2024

    With a nice rib eye to split, we came here for the method & although I tried to follow the timing closely for a finish of 125 F, it ended up a little over for our tastes. We will try again as we love the butter, smashed garlic + sprigs of both thyme & rosemary during the baste. I will say this seems like a 2 person job...timing (& resetting the timer 2'ce after the 1st bell), turning, basting and checking the temp requires more than 2 hands if you want to stick very closely to her times.

• Smoky pork chops

  • anya_sf on October 12, 2023

    The rub was delicious, but for some reason it started to burn after just a couple of minutes. Next time I will lower the heat and cook the chops slightly longer. Fortunately, nothing tasted too burnt. The chops were a little tough even though they weren't overcooked, but that's probably down to supermarket meat. Next time I would brine them. There was nothing in the pan to deglaze, so I skipped the butter.

  • Zosia on July 17, 2023

    Great technique and flavour though I deglazed the pan with chicken broth rather than butter.

  • chawkins on July 01, 2025

    Quick and delicious, mine had a kick because I used hot smoked paprika. As suggested by Zosia below, I just deglazed with chicken broth.

  • ljl1989 on June 22, 2025

    Really tasty! There were so many different spices I wasn't sure how the flavor would come out, but they worked really well together. I didn't rest the chops on a rack, just a plate, because I didn't feel like cleaning another dish and I don't think it was an issue. Would definitely make again.

• Saucy baked pork meatballs

  • averythingcooks on October 15, 2024

    With ground pork to use up, I came here for the meatballs to use in a different recipe. Mindful of dbuhler's underseasoned comment, I used an equal measure of a delux Italian seasoning (with lots of extras like aleppo pepper, fennel seeds & roasted garlic) and I dipped into my freezer jar of fresh herb salt. These had a nice texture + good flavour & I will probably come back to try the full recipe.

  • alice016713 on February 10, 2026

    Yummy!

  • dbuhler on March 14, 2024

    I baked this in an 8" square pyrex pan and it worked great. The meatballs had great texture, but they were under seasoned, so I will add more salt next time. the sauce we easy to make and tasted fine, but it turned orange after blending it...I had to use my blender since I don't have an immersion blender, perhaps that is why? I also forgot to remove the bay leaf before blending it, and it was fine. I might make these again.

  • Mliston on May 10, 2026

    So good!

• French sausage and bean casserole

  • averythingcooks on August 07, 2023

    I used diced pancetta in place of the speck and used Oktoberfest sausages that I eventually cut into smaller chunks to brown/crisp more surface area. With sausages, aromatics, carrots, tomatoes & beans cooking in a wine based, herby sauce and finished with a crispy panko/herb topping, you really can't go wrong. Mine certainly wasn't as pretty as the picture in the book (but still pretty delicious) and next time I might steal an idea from another recipe I make and "hasselback" the sausages.

  • sarahj22 on July 26, 2024

    I made a few daft changes which meant this recipe was tasty but unremarkable - I'm sure if I'd made it as written it would have been much nicer. I left out the speck/bacon and cherry tomatoes then when my husband was reheating he forgot to add the topping. I used butter beans which worked well. I'll try this recipe again in the colder months, but properly!

  • anya_sf on November 08, 2023

    I used ventreche (left over from an actual cassoulet recipe) in place of speck, and 1 lb smaller sausages. My beans were Great Northern and Jacob's Cattle. I also added about 8 oz frozen chopped spinach with the liquid as we like more greens. Perhaps because of that, the topping never really got crispy, even under the broiler. Still, this was very well received by my family and I'd definitely make it again.

  • KarinaFrancis on July 17, 2024

    This was a last minute inspiration based on what I had on hand and what a delicious outcome! Pretty easy to put together, half an hour in the oven and an we had an amazing dinner plus leftovers for lunch tomorrow

• Baked ratatouille with beans

  • Aggie92 on July 26, 2023

    Delicious and very filling. Only changes were half Kalamata olives and half Castelvetrano olives and omitted the garlic due to a guest's dietary preferences. Served with sourdough bread.

  • aargle on August 22, 2023

    Delicious Sunday night dinner - easy and very tasty. I used two red capsicum as that was what I had and added a pinch of chilli flakes as well as crumbling feta cheese over the top after it came out of the oven.

  • hbakke on October 21, 2023

    We both loved this easy ratatouille preparation. I used a combination of cannellini beans and chickpeas. I liked the salty addition of the Kalamata olives and the mix of thyme and basil with the blend of vegetables. Will repeat.

• Creamy Tuscan chicken pasta bake

  • anya_sf on January 04, 2026

    Super yummy but very rich. 2/3 recipe still mostly filled a 9"x13" pan. I used shredded rotisserie chicken and pre-shredded cheeses for convenience. Increased the spinach. Next time I would try using all milk instead of cream.

  • lizbot2000 on June 25, 2023

    I thought this was pretty good. It was more effort than most of the very simple recipes in the cookbook, and I made a huge mess cooking, but it resulted in a lot of leftovers we were eating for a good week afterwards.

  • midwifemel on March 09, 2026

    Can feed a family dinner for 7 adults and 2 toddlers with enough for leftovers! I had leftover miso broth in the fridge - substituted that for the chicken stock. Otherwise, made as written. The rest of the family loved this dish. Asked to keep it in the rotation.

  • dbuhler on December 13, 2023

    Everyone in the family really liked this! I omitted the spinach and substituted rotisserie chicken for the chicken breast. I've actually made this twice, the first time using the suggested cheeses and called for amounts, and while it was good, I felt like it could have been more flavorful. I just made it for the second time last night and I used 4 oz of mozzarella, 4 oz of Parmesan, 4 oz of gruyere, and 1 oz of sharp cheddar and we liked combination that a lot better and I'll be making it that way moving forward.

  • Soulkitchenjen on January 31, 2026

    This is very good. It’s heavy, though. Next time I’d go ahead and use a few pans. No reason for it to take this long doing everything in one. I’d also add wayyy more sun dried tomato and bacon. Throw the whole can and the whole pack in. They both got lost in the cheesiness.

  • Ana10000 on March 11, 2024

    This was really delicious - although not very low cal... It was quite time-consuming but not difficult - I scaled up to 1.5 proportions and then had enough for two nights running for a family with three teenage boys. Added a big handful of cherry tomatoes when going in the oven as well as the sun dried ones. This will be a regular at our house.

• Zuppa Toscana

  • anya_sf on October 15, 2023

    Delicious, if quite rich. I used an entire small bunch of kale, leaves simply torn from the stems, which was probably more than the stated amount (didn't measure), and would do so again. I'd also consider using half the sausage and adding a can of white beans. Carrots might be another good addition for more veg.

  • Jenny on January 20, 2023

    Very quick to make - used gnocchi instead of potatoes - as we had a load of potatoes this week. Will make again and again.

  • Lsblackburn1 on April 18, 2023

    Very delicious; my husband had 3 servings and asked what cookbook it was from!

  • Mliston on March 06, 2026

    So good and so easy! I added in tortellini but this soup is also great without it. Creamy and flavorful from the sausage and the kale. Smoky from the bacon. This is a winner!

• Moroccan harira soup with lamb

  • anya_sf on April 26, 2024

    My family loved this. The soup got quite thick even before adding the thickener, so I increased the water to 1 cup (and could've added more). I decided I wanted more greens than just cilantro, so stirred in some frozen chopped spinach as well.

• My forever spaghetti Bolognese

  • anya_sf on June 01, 2023

    Very good version of this dish. I used 2 tsp lower sodium beef Better than Bouillon instead of cubes. Simmered 45 min, the sauce had good flavor, which I believe would improve with the "slow-cook" option (2 hrs simmering). I thought there was enough sauce for a full pound of pasta, but that's personal preference (we also usually eat slightly larger portions).

  • Melissa_427 on December 06, 2024

    I've made this a couple of times and every time I'm just so happy. I used a smaller can of crushed tomatoes and added in a bit of homemade summer marinara, worked like a dream! Well absolutely return to this dish!

  • Logan92995 on December 08, 2023

    This was a really good bolognese! Went with the slow cook option and I think that really paid off. The sugar adds a nice subtle sweetness to the sauce. Definitely agree with anya_sf, however, that the pound of noodles seems sufficient for this. Had no problem in having enough sauce to cover it.

  • arlabevan on May 01, 2025

    My granddaughter absolutely loves this dish! She said "Gramma this is the best spaghetti I've ever had!" She eats 2 or 3 bowls every time I make it and she's not usually a big eater. It's a nice well rounded sauce and gets better after being in the fridge for 24 hours. This is my go to recipe for Bolognese.

  • Staceydee on March 07, 2026

    My go to bolognaise

• Restaurant-worthy easy prawn linguine

  • luluf on February 01, 2024

    Enjoyed by everyone but a lot of effort for the result which we did not deem restaurant-worthy

• Mac and cheese

  • anya_sf on June 15, 2023

    My family prefers cauliflower mac-and-cheese (i.e., just stir in some cooked florets), so that's what I did and we really liked it. Usually I use Ina's recipe. This one is similar except (1) it uses more milk for a saucier casserole; (2) mozzarella instead of cheddar, so it's meltier, but the cheese flavor is milder; (3) has different spices, which we enjoyed; (4) it's topped with panko instead of fresh bread crumbs, and we liked the crunch. Next time I might swap half the mozzarella for cheddar, but otherwise would use this recipe again.

  • peaceoutdesign on January 04, 2024

    Loved the Panko topping. I liked Nagi's advice that the mozzarella is what gives you the creaminess. In addition to the mozarella, I used a combo of other cheeses that were left over from a charcutarie board. I would like to try this with Gruyere. We had left over of this and I would recommend only making what you can eat immediatley, this does not reheat well.

  • ezwriternc on September 22, 2023

    This tasted good but the ratio of cheese sauce to macaroni is overwhelming. It’s incredibly rich. It’s more like cheese sauce with some macaroni. I don’t think i will make it again. It was just too much fat for not enough flavor. I used freshly grated Gruyère and shredded mozzarella.

  • MollyB on July 27, 2023

    This was very good, and I'd definitely make it again (but not with the cheese mix I used). I liked the panko on top, and the use of mozzarella get the "melty" texture. I used a mix of other cheeses I had in the fridge, and they were a bit too mild. I used mostly Monterey Jack, with some cheddar (along with the mozzarella), and I wish I'd had more interesting cheeses. Gruyere would have been better, or maybe all cheddar along with the mozzarella. Some Taleggio would be great.

  • goodfruit on July 05, 2024

    liked the panko instead of bread crumbs, liked the mozzarella, would have preferred a sharp cheddar though, which is what I will add next time.

  • Justagirleatingcake on January 02, 2026

    Amazing mac & cheese!

• Island bliss - prawn salad with coconut lime dressing

  • anya_sf on October 23, 2024

    Delicious salad, perfect for a hot day. As written, servings are very light. I doubled the shrimp, used an extra cup of cabbage, the whole apple, plus added an avocado - there was plenty of dressing. If the dressing needs to sit longer than the stated 10 min, I'd put it in the fridge as it starts to thin quickly. The fish sauce flavor was a bit strong (maybe the brand I used - Squid?); I'd reduce slightly.

  • anya_sf on October 23, 2024

    This recipe is inaccurately categorized as "cooking ahead" - it cannot be made ahead and does not keep well.

  • arlabevan on October 07, 2024

    So Delish!! Have made 20 recipes from this book. All good but this is a standout! Have had it twice and both times it was fabulous. Can sub a romaine/ cabbage combo for the wombok cabbage and lemon for lime and it is still so good. Will make often.

• The rainbow - quinoa salad with ginger dressing

  • anya_sf on August 31, 2023

    This salad was just delicious - loved the dressing. I used a bag of coleslaw mix for convenience. My son didn't care for the wasabi peas, but my husband and I added more. You could substitute nuts, especially spicy ones. We topped our servings with hard-boiled eggs for a main course; chicken or fish would also be great with this.

  • Lepa on March 18, 2024

    This felt healthy and tastes good but I make several salads with a similar dressing and flavor profile and this wasn't my favorite.

  • ksg518 on March 16, 2024

    This is very good. The trick of toasting the quinoa first really helps elevate the dish. As others have noted, the dressing is very good.

  • aargle on March 14, 2023

    This is a delicious nutritious salad that I have already made twice. I used tricolour quinoa and I love her tip about toasting the quinoa first. The dressing is delicious.

• Thai beef salad

  • peaceoutdesign on September 09, 2025

    I thought that this was delicious and went together fast. I used flank steak, but I agree this would be a great recipe for leftover steak.

  • Kinhawaii on July 04, 2023

    Good use for leftover steak from Cook’s Country Japanese steakhouse dinner. Dressing nicely cuts thru the fat. Added some Thai basil too.

  • Juleslovesgoldies on February 21, 2026

    Amazing flavours with some zing. Fantastic summer lunch using leftover steak.

• The Kyoto - chicken soba salad with creamy sesame dressing

  • anya_sf on August 29, 2023

    Wanting leftovers, I used more salad greens (with iceberg instead of napa cabbage), double the noodles, and slightly more chicken (poached per a different recipe). There was just enough dressing for everything. The salad was really delicious and there wasn't as much left over as I was hoping for.

  • KarinaFrancis on October 18, 2023

    I loved everything about this salad, especially the dressing. Sadly we won’t repeat it because my beloved doesn’t like soba noodles. I might try bulking it out with more veggies and more chicken to get him to have it again

  • ljl1989 on May 03, 2026

    I haven’t made the full salad, so maybe I’m cheating by reviewing this, but the dressing is SO GOOD that I can’t imagine that it’s anything but exceptional. Made dressing exactly as written, using an immersion blending, and it was perfect - very creamy and umami.

  • hbakke on April 14, 2023

    Loved the salad dressing. I used marinated tofu in place of the poached chicken breasts which made for not the prettiest presentation, but still tasted great. I would make this again.

• Devour - maple sweet potato salad with tamarind dressing

  • KarinaFrancis on October 18, 2023

    Absolutely delicious! This kicks my usual sweet potato salad out of contention, it’s the dressing that takes it over the top. Kale is a no go in our house so I used a bag of mixed greens and the suggested sub of crispy shallots instead of puffed rice. My beloved has asked for this to go on rotation

  • peaceoutdesign on May 22, 2024

    A meal in itself! I really like this. I didn't add the onion or do the crispy rice and it was perfect.

  • anya_sf on October 23, 2024

    I'd avoided this recipe because I didn't want to deep fry anything, but making the puffed rice was actually easy and it was such a great topping. I used the whole bunch of kale; there was plenty of the delicious dressing. While this was a nice main course, it would also make a great side to maple-glazed pork or salmon.

  • ellwell on September 24, 2025

    Very good. The first time I made it as written. Wasn’t crazy about the tomatoes. The second time, I used some of the elements in a bowl: the maple-roasted sweet potatoes, the greens, and the tamarind sauce (delicious) combined with rice and some bok choy from my garden, and some pork meatballs

• Ms Saigon - Vietnamese chicken salad

  • anya_sf on October 19, 2023

    Really delicious, light, fresh flavors - very similar to the chicken cabbage salad I've had at Vietnamese restaurants. Unfortunately, my son didn't care for it as he didn't like the strong flavor of fresh mint nor the occasional bite of chile (which mostly weren't spicy but a few bits were).

  • Lepa on October 04, 2023

    This was really delicious. It fed four hungry people and we just loved it. Because I was eating with kids I didn't add the chili but my husband and I added some sriracha on top and it was perfect. This is certainly going into our regular rotation.

  • lizbot2000 on June 25, 2023

    I think this is the best of the salads in the book. It's really tasty and easy to make. It made for good lunches to take to work, too, which is always an excellent bonus in a recipe.

  • KarinaFrancis on October 23, 2023

    Light, fresh, herby and crunchy. It really is a salad to make over and over.

  • estanzler on July 31, 2024

    Husband said it was the best salad of the year and the dressing was a huge hit. Took a little longer to chop everything than I expected, but it was worth the effort.

  • andreapcoburn on August 03, 2025

    Sadly I didn’t care for this. The family didn’t either. The veggies were all great, but the dressing had little flavor except fishiness. I wonder if the fish sauce brand I used was the problem.

• Chicken tinga tacos

  • ezwriternc on July 03, 2023

    This was great. A lot of sauce but it does cook down. It was a winner. I made make your own nachos and used this for one of the meas. Definitely a keeper for Mexican night.

  • Justagirleatingcake on January 02, 2026

    So good that we've had them for Easter dinner the last couple of years. Goes great with the taco slaw.

• Steak fajitas

  • averythingcooks on September 08, 2023

    A 12 oz piece of flank steak was the perfect amount for fajitas for 2. This citrusy,spicy marinade was great and we enjoyed our fajitas with lots of toppings including a lime chipotle Mexican crema from Magnolia Table V2.

  • breakthroughc on August 14, 2025

    Solid fajita recipe. I liked the marinade recipe. I grilled my flank steak. Nothing spectacular, but I would make again.

• Nachos of your dreams

  • hewlettn on October 12, 2024

    Unfortunately, these were not the nachos of our dreams, instead this was a soggy mess lacking in flavour. Skip this one.

  • goodfruit on July 05, 2024

    made bottom layer with grated cheese, made the meat mixture, it was a lot of heavy stuff, turned out good, would like more heat. think just the meat mixture would be good to make burritos with

  • Luckyme on July 01, 2025

    I followed other reviewers advice and deconstructed this so it wasn’t soggy. I melted the cheese on the nachos and then had everyone top their plates with the ground beef mix, nacho cheese sauce, pico and sour cream. Fantastic!

  • rhb on October 09, 2023

    Flavors were great, however, these are not nachos. This is more like a tortilla casserole. We used sturdy chips (Mi Nina) and they got totally soggy. We will definitely make this again and will increase the Nachos Seasoning by 50%. We loved this as is (like a casserole) but will also try again as nachos by baking chips with grated cheese and then serving with everything else separately to scoop on the chips.. We did make the Nacho Cheese Sauce, Guacamole, and Pico de Gallo from the book and all were great.

• Beef enchiladas

  • anya_sf on September 04, 2023

    I tasted the sauce and thought it was too tomatoey, so I added 1 tsp ancho chile powder, which helped steer the flavor in the expected direction. It surprised me that the only chile called for is cayenne; maybe other chile powders aren't common in Australia? I stretched the filling for 10 tortillas (the whole package). Overall, my family enjoyed this, and I especially liked the beans mixed into the filling.

  • Soulkitchenjen on March 06, 2026

    These are very solid. Good but not amazing. Definitely needs sour cream and hot sauce.

  • Gigiblue on May 07, 2023

    Kids liked this a lot. Adults did not find it very flavorful.

  • BrendaD1962 on December 23, 2024

    We loved these enchiladas. They were as good, if not better, than her chicken enchiladas (which I make regularly). Another hit from this cookbook.

• Burritos

  • lou_weez on January 10, 2024

    This recipe is a labour of love. I used the Mexican Shredded Beef (3hrs on the stove) and made the rice in the rice cooker. I decided to do the Avocado Crema at the last minute but was so glad I did as it was definitely worth it. Recipe says makes 12 but I got 11, which means the freezer is now stacked! Woohoo!

  • jdejong on January 14, 2024

    Made these with the Pork Carnitas (3 1/2 hours in the oven), Mexican Red Rice, Corn, homemade hot sauce and the Avocado Crema for dipping. Agree that it was a labor of love, but worth every bit of the effort. Will make again soon with the Mexican Shredded Beef or the Chicken Tinga.

• Baja fish tacos

  • KarinaFrancis on October 19, 2024

    I really have no business deep frying! No fault of the recipe but these didn’t work out as well as I’d hoped. In spite of my failings, they were tasty.

• Pork carnitas

  • ezwriternc on July 03, 2023

    Honestly I didn’t have the orange juice so I added fresh pineapple, lime and lemon juice. The pork came out great. And I put it in the slow cooked half frozen and it worked! Fell apart beautifully and soaked up all the flavor of the sauce. I didn’t have time to carmelize the pork but it was still very good.

  • anya_sf on April 28, 2024

    I cooked a 4 lb bone-in pork butt in the slow cooker for 7 hrs on high and it practically shredded itself. I thought the flavor improved significantly after crisping. Instead of canola oil, I used some of the (copious) skimmed fat to crisp the pork and was able to do it in 2 batches instead of 4. I wasn't sure if the sauce should be strained - I didn't strain it and it was fine. Delicious and easy.

  • ljl1989 on June 11, 2025

    Delicious!! I made it in the Instapot and it was pretty easy to shred. Flavor was fine after initial cooking, but really incredible after pan frying - I'd definitely use that technique again. Agree with the other reviewer who mentioned crisping in the rendered fat - I didn't really need any canola oil.

  • Beck001 on April 21, 2026

    Super easy to make in crockpot. Tastes better than chipotle. I had boneless shoulder and while I cut down size it made a huge amount of next time would do smaller size

  • Lafro on January 27, 2024

    The pork turned out juicy and falling apart in the slow cooker. Most of the time I don't worry about caramelising it. Freezes well and works well served in tacos or on its own with mashed potato and veg.

• Mushroom quesadillas

  • Zosia on July 15, 2023

    Simple but very tasty. I kept it simple and served them with store bought salsa.

• Lime crema

  • ezwriternc on July 03, 2023

    Very tasty.

  • lizbot2000 on June 25, 2023

    Use this all the time for all sorts of recipes - easy and great

• Guacamole

  • anya_sf on October 19, 2023

    I didn't quite achieve paste consistency (the red onion and jalapeno were hard to break down), but the method still worked to evenly distribute the flavors throughout the guacamole. Excellent!

  • rhb on October 09, 2023

    Substituted lime pickled onions for fresh. Great guac.

• Cheesy baked broccoli fritters

  • averythingcooks on July 22, 2023

    I scaled this to 1/3 for 8 fritters to serve 2 as part of a light dinner. I used an aged cheddar, basmati rice & added a couple of dashes of hot sauce (tip from aargle) and they really do come out crispy (even from the oven) & flavourful. I thought it odd to spray the pan with oil and then cover it in parchment but I did it...perhaps that helps the develop the "crispy"? Regardless, these will be made often.

  • Zosia on July 31, 2023

    Delicious and quite versatile. I made them with leftover cooked kale and mushrooms (mainly kale), brown rice and gruyere and we enjoyed them with just a squeeze of lemon.

  • ezwriternc on October 08, 2023

    These came out great. The recipe makes a lot. I would halve it next time. Could be very versatile. I used a combination of quinoa and leftover basmati rice.

  • aargle on February 19, 2023

    Made these for an easy Sunday lunch and they were delicious. Nagi's instructions were spot on. My only addition was 3/4 tsp of chilli flakes. Despite being baked they were golden and crunchy. I used basmati rice.

  • dbuhler on May 09, 2024

    These were great! I forgot to spray the tops with oil so they weren't as crispy as I'm sure they could have been, but we enjoyed them anyway. I served them as a side with chicken nuggets and I'd do that again, but I would half or third the batch as this makes a lot. I'm not too worried about the leftovers...I'll just enjoy them with a fried egg on top!

  • breakthroughc on January 20, 2024

    I am a fan of this recipe. I used a smoked cheddar and it was good. I used my large quarter cup scoop and got 16 fritters. I served with the yogurt sauce and steamed green beans on the side. I don’t think it serves 5 to 6 as a main. 4 at the most for the appetites at our house and I would make another side if serving 4. I will definitely make again, we both thought they were delicious.

• Mexican red rice

  • Zosia on November 27, 2023

    Great flavour, easy to make.

  • anya_sf on November 06, 2023

    Even without the jalapeno and cilantro sprig, the rice was flavorful and reminded me of Mexican restaurant rice. Cooked on the stove in a Dutch oven, there were a few yummy crispy bits at the bottom.

  • Aggie92 on August 29, 2023

    This was a good recipe and tasted quite a bit like the red rice you get at a Mexican restaurant with the advantage of being less oily. Made it in my rice cooker with 1 1/2 rice cooker "cups" to equal the 1 cup of rice called for in the recipe and adjusted the amount of chicken broth for the cooker. Made with jasmine rice and the optional jalapeno. Since I didn't have any cilantro, I used a pinch of ground cumin and a pinch of Mexican oregano.

  • KarinaFrancis on April 02, 2026

    Really easy and tasty, not much more effort than regular rice. My jalapeño was from my freezer stash and no heat came through, next time I might use 2 or add a pinch of cayenne.

  • dbuhler on April 02, 2024

    I really liked the flavor of this rice, but the rice was a bit undercooked with the stated cooking times, so next time I will add a little bit more water and I'll cook a few minutes longer. I really liked the smaller serving size because it fits my small family size better than recipes that call for 1.5 cups of rice. I will definitely make again.

  • breakthroughc on June 24, 2024

    This is like the rice in Mexican restaurants, but better. Nice flavors and it makes an appropriate amount for a side. Will definitely make again.

• Thai chicken satay skewers

  • luluf on January 30, 2024

    Quite tasty but the peanut sauce lacked something, I will try to find a better one, I think

  • lean1 on June 18, 2023

    I could drink this sauce it is so good. Will use it in salads and on noodles and leftover chicken as well.

  • lou_weez on October 11, 2025

    Amazing!!! I didn't bother threading the chicken onto skewers and instead just threw it into a hot pan and stir fried it. There is double the amount of sauce required so will be freezing it for another day.

  • anya_sf on June 17, 2023

    So good! I cooked 1.75 lb chicken and there was sufficient marinade. The chicken was pretty flavorful on its own, but the sauce was fantastic. It took 10-15 min to simmer to the right consistency. As Nagi says, there's way more sauce than needed, so I'm glad it's freezable.

• Chinese lettuce wraps (San choy bow)

  • KarinaFrancis on October 11, 2023

    This was a good version of San choy bow but not the best I’ve made. Overall the lack of crunch was my fault, I should have bought Asian grocery store water chestnuts and used the traditional iceberg instead of baby cos. Still a great weeknight dinner and would make again, but pay more attention to the ingredients going in.

• Prawn toast

  • KarinaFrancis on December 21, 2024

    Pretty damn close to the prawn toast that we fight over at yum cha. Next time might add a touch more salt, otherwise they were perfect.

• Spring rolls

  • aargle on August 18, 2023

    Was pretty pleased with myself for making these as I usually steer clear of anything deep fried but thought it was worth a try using the air fryer and so glad I did - they didn’t brown very much but were still very crispy. The trickiest part was separating the wrappers without tearing them which I achieved but added considerable time to the preparation. Other than that surprisingly easy. I served them with the sweet and sour sauce also in the book.

• Chinese noodle soup

  • dawnelizabethtaylor on February 22, 2026

    Delicious! Adapted to what was available. Used home made chicken stock and added lots fresh ginger and extra pak choi. Didn’t add noodles this time.

  • anya_sf on December 07, 2025

    This is a good, basic template. I made 2/3 broth, the full amount of chicken and vegetables (regular broccoli + carrots), 3 oz dried rice noodles for a heartier dinner soup for one. Topped with green onion, crispy fried onions, and chili crisp, which were key to adding flavor.

  • cookingbychapter on March 15, 2026

    Left out the chicken. This was a nice simple soup for dinner.

  • Justagirleatingcake on January 02, 2026

    Delicious and customizable.

• Our secret family quick ramen

  • anya_sf on November 11, 2023

    Super delicious, but we wanted more broth. The broth's flavor was quite concentrated (in a good way), so I might try simply increasing the amount of chicken broth. Supermarket ground pork seemed fatty enough. We used all the toppings plus blanched baby bok choy. Serving size was satisfying without being a gut bomb. Will make again soon.

  • OrchidO on January 22, 2024

    The broth is exceptional

• Tachin

  • anya_sf on July 20, 2023

    Not having made anything like this before, I appreciated the clear, straightforward instructions. This was good, but we thought it needed extra salt. Don't skip the yogurt sauce. Salad was good on the side; roasted vegetables would also be nice. I'd say it serves 4-6, rather than 6-8, unless there are a lot of sides.

• Beef Wellington

  • ezwriternc on December 26, 2023

    It was good. Mine did not come up to temperature so i had to put it back in the oven and cook it longer. Also my pastry got soggy on the bottom, but overall it was very good. It was also a lot of work.

  • jed_zpb1h3 on May 14, 2026

    Labour of love

  • urzulla on July 03, 2025

    Make sure your mushroom duxelle is very dry; use a shallow pot for this process. Also, use good-quality prosciutto; it makes a huge difference.

• Christmas baked salmon

  • peaceoutdesign on November 11, 2023

    The recipe seemed a bit busy but in the end, it was fantastic and looked beautiful plated.

  • anya_sf on December 28, 2023

    Really delicious - seemed like a lot going on, but everything worked together and the presentation was so festive. There was plenty of sauce for 3.25 lb salmon. Edges of the honey butter sauce burned under the broiler, so I didn't use Nagi's method (video on website) to transfer the salmon to the serving platter, but lifted it and poured the non-burnt sauce onto the platter. Leftovers were still delicious, if less attractive, the next day.

  • aargle on January 07, 2023

    I made this dish for Christmas dinner using a whole side of salmon. We loved it and it certainly went a long way. It turned out perfectly. The recipe was very easy to follow as Nagi’s instructions are so clear and precise.

• Pork ribs with BBQ sauce

  • anya_sf on September 06, 2023

    The technique yielded tasty ribs that were nearly falling off the bone, but still with a slight chew. Sauce was really well-balanced. I used Crystal hot sauce instead of Tabasco. When glazing, I only flipped the ribs once (to end up meaty side up) as I worried I'd splatter myself with drippings. I glazed the top twice and finished under the broiler for extra caramelization.

  • Rinshin on January 16, 2025

    I flipped 3 times, increasing time of each flip by 5 min. Easy to make in the oven looking like it was barbecued outdoors. It does take time though and it is not 2-3 steps in the oven recipe. Made very tender, easy to chew ribs with good crackly crust. I used commercial bbq sauce.

  • Jenny on February 19, 2023

    Another winner from RTE. Made on Thursday night and forgot to take photo.

• The best ever lamb shoulder

  • luluf on February 01, 2024

    Yes it is the best-absolutely amazing. Lovely to wake to the smell of roast lamb. I put carrot celery and onion in which i puree to make a gravy with flour and pan juices as i am not as keen on the jus by itself

  • Jw4144 on June 03, 2026

    My roast was boneless and only 3 pounds so cooked for 8 hours. Came out moist and succulent. Refrigerated meat and liquid separately overnight, then defatted the sauce before making a roux for thickening the sauce. Added mushrooms and shallots to gravy. Reheating the roast took longer than recipe suggested- I had to crank up the heat to 350 after 1 hour and it still took another 1/2 hour to get to serving temp. Will definitely repeat.

• Juiciest, easiest roast chicken ever

  • luluf on February 01, 2024

    My husband prefers our usual roast chicken with melted butter under the skin and some butter and paprika on the outside. I may have overcooked the chicken though

  • anya_sf on October 28, 2023

    My chicken weighed 4.5 lbs and only sat at room temperature for 1.25 hrs. For those reasons (and because I had to run an errand), I roasted it covered for about 55 min rather than 30. I also increased the potatoes to 20 oz and carrots to 16 oz and would do so again as 3 people ate them all. The chicken turned out well, although the meat could have used more seasoning - most of that ended up in the delicious vegetables and drippings.

  • Zosia on February 05, 2024

    Certainly easy to put together and flavour was very good but technique didn't really work with a larger chicken. By the time it was cooked, the potatoes were far too soft for our liking. I used 1 kg potatoes and 500g carrots. I'd like to try it again with a smaller chicken or with chicken pieces.

  • aargle on October 08, 2023

    This has become my go to roast chicken recipe. The chicken is always moist and flavoursome and my husband who is not a potato lover loves the soft potatoes. It’s such an easy method. Thoroughly recommend.

  • Leo on April 12, 2023

    Full marks for the method . This was an easy recipe to put together and really easy clean up. Delicious potatoes and carrots.

• Ultra-crispy slow-roasted pork belly

  • bching on April 22, 2026

    i want to cook this

  • bching on April 22, 2026

    i want to cook this

  • teresa_l027du on February 12, 2026

    I’ve made this a couple of times and it was a hit, the skin was so crispy and delicious. I made the mustard sauce the first time and didn’t love it, I skipped it the second time. I just used a spicy mustard.

  • Lafro on January 27, 2024

    A foolproof method for getting crispy crackling. Even my husband (who tells everyone he can only make one dish) has succeeded with this recipe.

  • Melissa_427 on April 02, 2024

    Delicious. Crispy. Rich. Pairs well with something fresh.

  • mklasan on February 22, 2026

    This was amazing, made it for banh mis.

  • JimCampbell on February 26, 2024

    Excellent! If your want a great pork belly with super crisp skin, this is the recipe. We did not have heavy cream and used whole milk for the sauce. Gave the sauce 15 minutes instead of the 10 called for in the recipe and it was very good. This recipe is best prepared with pork belly that has some meat on it. The first choice is your favorite Asian market. If not there try a Mexican market. Avoid the large supermarket chains where the pork belly will be 70% fat.

  • rhb on December 04, 2022

    Turned out great.

• Mushroom lasagne

  • luluf on February 01, 2024

    Most expensive lasagne i have ever made. Not as good or as easy as other mushroom lasagnes i have made

  • anya_sf on January 16, 2024

    Like most lasagnes, a fair amount of effort, but very, very good. I like even layers, so I measured the ragu after coating the bottom of the dish, and there were 6 cups, 1.5 cups per layer. Instructions say to spread the bechamel on the ragu, but it was too thick - much easier to spread the bechamel on the pasta, then layer the ragu, then the cheese. I needed extra pasta sheets. While presliced Swiss cheese was convenient, next time I'd try something more flavorful, like grated Emmenthaler. I would also try the make-ahead baking instructions (covered first, then uncovered) even when not making ahead, as the center seemed "just done", although the top was very brown (and the lasagne did rest the full 30 min).

• Shepherd's pie and cottage pie

  • Lsblackburn1 on June 02, 2025

    I wanted a dish I could make ahead and cook later and this was perfect for that. Tasty and traditional shepherds pie. Used cheddar cheese on top (extra).

  • Jenny on January 20, 2023

    The best Shepherd's pie I have made. The photo I uploaded is a 12 inch pan - with two pounds of minced beef - my husband and son loved it so much - there was only one small serving leftover (I had a serving) - it was fantastic.

  • averythingcooks on October 19, 2025

    This filling (beef/cottage pie) uses far more ingredients than my usual free-style version does...and yes, we thought it was pretty good. I used a dried herb blend with lots of different components and I seasoned with a fresh herb salt that lives in my freezer. I always include a layer of creamed corn between the filling & potato, and I made a buttermilk-horseradish mash from a different book. Scaled to 2/3d's (ie 1 lb of beef) for the 2 of us, there is still lots leftover (yay!) after 2 generous dinner bowls.

  • Soulkitchenjen on March 02, 2026

    This was…fine. An awful lot of steps for what it was. Everything could have used more…something. Don’t you dare go making this in a 1.5 quart as recommended. This is a 2.5 quart Pyrex and she was overflowing. Solid dinner. Won’t make again.

  • BrendaD1962 on October 21, 2023

    This was good but not great. We found it a bit bland. I feel it needs something more, but not sure what. Not sure if I’ll make it again.

  • Lafro on January 27, 2024

    Made it as cottage pie. Good flavour and enjoyed by my whole family. Freezes well for an easy weeknight meal.

  • Melissa_427 on March 15, 2026

    I use this as a base for a shepherd's pie pizza we do at our pizza restaurant. I do make a couple of changes: first of all, I do half beef, half lamb and second of all, I don't chop carrots, but rather mix in some frozen carrots and peas (rather than just peas). This more recent time of making the components we have some leftover filling so I may be making a proper pie or tater tot hot dish version of this soon.

  • alinutzamica on December 17, 2025

    Excellent. I used lamb mince and mushroom stock instead of red wine. Next time I will t r y to use lamb stock instead of beef stock. The beef stock I used, changed tge lamb flavour too much

• Guinness stew

  • anya_sf on December 28, 2023

    I had closer to 2 lbs beef. Everything easily fit in a 5.5 qt Dutch oven, but the meat was completely submerged. Cooking instructions worked except there was too much liquid in the end, so I removed the meat and vegetables to reduce the liquid. Made a day ahead, the flavor definitely improved overnight. I added frozen peas when reheating and served over mashed potatoes - delicious.

  • Leo on January 17, 2024

    This was delicious. I used my judgement on the amount of liquid and ended up using a lot less stock than suggested. Would probably reduce the flour next time. My meat (beef chuck )was cooked in 2.5 hours in an 160c fan oven. Mash is an essential.

  • anneliese_i59bmn on May 03, 2026

    We are this with fresh rye bread and I think it felt a lot less rich as a consequence. Also left out 2 cups of stock and swapped in pork bones for the bacon.

  • breakthroughc on April 14, 2024

    Good stew, but totally agree with Leo and anya_sf that the liquid needs to be reduced. I started with 1 cup less broth and still had to remove the meat and veggies and reduce further. I added peas when I reheated. It is better the second day so try to make it in advance.

  • lisanz on March 28, 2026

    Had no bacon - turned out fine without it. Agree with other commenters that liquid needs to be reduced.

• Apple crumble

  • anya_sf on October 09, 2023

    I used honeycrisp apples, so used half the sugar in the filling per the headnote; sweetness was just right. Maybe my oven was cool, but the crumble took 10 extra minutes to bake, and even then didn't get super brown and the apples were al dente. Most crisps bake at a higher temperature and I'd consider upping the temp next time. That said, my son said this was his absolute favorite crisp because the apples were less cooked and tasted fresher. I love that the topping uses melted butter, so it's super easy to mix; 3/4 topping was just enough to cover the apples.

  • Lsblackburn1 on September 25, 2024

    I wish I’d reduced the sugar because this was quite sweet (still delicious and very easy). Mine also took an additional 10 minutes to get the apples soft.

• My forever chocolate cake

  • aberne on November 07, 2024

    Made this cake twice in a week, it was that good and easy. First thing to go at our street party.

  • Staceydee on March 07, 2026

    A great base for a birthday cake!!

  • Ana10000 on March 11, 2024

    I make this in a slab tin as directed and then ice thickly with the caramel buttercream recipe from a couple of pages over. I'm lucky if it lasts until the next day, as everyone loves it so much. This is a cheap and easy cake that is moist and dessert-worthy with the right topping. I imagine it would go well as two cakes with whipped cream also.

• My perfect vanilla cake

  • luluf on February 01, 2024

    My favourite cake at the moment. It is just so delicious and moist. I have also made it with gluten free flour

  • anya_sf on August 18, 2024

    I made 1/2 recipe in an 8" pan using metric weights from the website. Despite forgetting to temper the egg mixture before adding all the hot milk - which I realized right away, then whisked as quickly as possible - the cake turned out well. It was fairly moist with a nice crumb, easy to slice. Cooled upside down, it didn't get perfectly flat, but that was okay. Vanilla cakes aren't my favorite, but I'd definitely use this recipe again, perhaps augmenting the vanilla extract with bean or paste.

  • Karinett on August 25, 2025

    My go-to vanilla cake recipe! Crumb is just perfect. Also works well for cupcakes!

• Base buttercream frosting

  • luluf on February 01, 2024

    Perfect for the vanilla cake

• Lemon [buttercream frosting]

  • anya_sf on August 18, 2024

    Mixing directions worked well. Frosting had good lemon flavor and was easy to spread. I used the "easy way to frost" method shown for the Death by Chocolate Caramel Cake, where the frosting is piped, then smoothed, which worked great - will definitely use that method again. Half recipe was just right to frost one cake layer generously.

• Simple strawberries and cream

  • anya_sf on July 25, 2023

    Simple, delicious dessert, elevated by the syrup and almonds. We assembled our own desserts, just spooning the whipped cream, and had leftover cream and syrup. If making for company and piping the cream, I'd try the mascarpone variation.

• Lemon cheesecake

  • anya_sf on May 28, 2026

    Really good! The curd was super puckery, just this side of too much so. My curd started to scramble before it bubbled, but the scrambled bits strained out. My oven didn't maintain a consistent temperature that low, and Nagi did not provide many cues for cheesecake doneness, other than that the cheesecake would puff up; mine needed 15 min longer, at which point the center seemed set as well, and it turned out perfectly.

  • Kinhawaii on December 03, 2023

    Nice, liked the curd on top, used Maria cookies. I poured the curd on at first a little too quickly, so it pushed the soft cheesecake down in the center. I think I prefer Cook’s Illustrated’s version but this was nice because it wasn’t a ton of cheesecake. It’s easier to cut this into smaller portions.

  • anneliese_i59bmn on May 03, 2026

    I made this with substitutions - 250g Greek yoghurt and an extra egg in place of 250g cream cheese (as I only had one packet) and all the sugar for sugar substitute. Mine didn't rise or sink and I didn't have room on the top for all the curd - but the thin layer that fitted was sufficient. Very nice as a lower sugar version. The base is annoying to cut / lift so definitely follow the tip to lift it out of the tray before cutting.

• Everyday salad dressing

  • anya_sf on June 05, 2023

    I didn't actually need this recipe as it's what I usually make, varying the vinegar as desired, but I appreciate that Nagi provided this.

• Lemon dressing

  • anya_sf on July 20, 2023

    Basically the same as the everyday dressing, but with lemon juice instead of vinegar. The lemon zest is a nice touch. Very nice, versatile dressing.

• Italian dressing

  • anya_sf on June 01, 2023

    Tasty dressing, definitely has that Italian-American (Italian-Australian?) restaurant vibe.

  • averythingcooks on July 27, 2023

    This was good over some mixed greens (and T, who prefers Italian dressing, really liked it) but I wonder how it would taste if I could get a better quality red wine vinegar here...to my palate, the one I typically have on hand is pretty "sharp/harsh".

  • dbuhler on March 14, 2024

    Sadly, this was a miss for me, but it could have been my quality of dried herbs. I also found it to be quite under seasoned (a trend I am finding with her recipes). In the end though, the lack of seasoning is ultimately my fault since I should have tasted it before I served it. I will keep looking for a favorite homemade Italian dressing.

• Mediterranean dressing

  • anya_sf on August 22, 2023

    Another nice variation on a basic vinaigrette. Especially good if you add feta to your salad.

• Asian sesame dressing

  • anya_sf on June 02, 2023

    Simple, tasty dressing. Very good with steamed broccoli.

  • breakthroughc on January 13, 2024

    Nice dressing. Delicious on greens, Most will have the ingredients on hand.

  • Myzadim3andGLA on January 30, 2025

    Really didn't like this dressing and wouldn't make again.

• White rice

  • peaceoutdesign on June 07, 2024

    Obvious in a way but this does make fluffy rice.

  • ezwriternc on July 03, 2023

    Yes! My rice came out perfect!

• Fluffy coconut rice

  • peaceoutdesign on April 08, 2025

    This was flavorful and great with the Vietnamese chicken Nagi suggests.

  • anya_sf on August 08, 2024

    I've tried a few other coconut rice recipes, but none were as good as this. Since I served it with the Vietnamese baked chicken, which also bakes at 400 F, the method was convenient, but in the future I will probably try it in the rice cooker to see if I can avoid turning the oven on.

  • Myzadim3andGLA on January 30, 2025

    Halved the recipe and cooked it in a metal loaf tin. The flavour was excellent but it came out a bit dry and browned around the edges. Would definitely cook again but would make it in a ceramic or glass baking dish.

• Creamy mashed potato

  • peaceoutdesign on December 19, 2024

    Nothing special

  • MollyB on March 09, 2024

    Good, basic mashed potato recipe. They’re pretty mild in seasoning, which worked well with the baked lemon fish from the book, as they soaked up and highlighted the tasty lemon sauce.

  • dbuhler on January 18, 2024

    These were decent mashed potatoes, but nothing special. I opted to rice my potatoes to ensure a completely creamy mixture. They were all so highly under seqsoned and needed quite a bit more salt than the recipe suggested. I served these with her swedish meatball recipe.

  • korkyporky on December 18, 2024

    Simple classic mashed potatoes

• Creamy mashed cauliflower (puree)

  • PinchOfSalt on January 13, 2025

    Steamed the cauliflower, pureed the steamed cauliflower in my Vitamix using only a few tablespoons of water left from the steaming process. Otherwise, followed the recipe exactly. As another reviewer pointed out, the resulting product is really a puree, far from the much dryer, stiffer texture one might associate with mashed potatoes (or any vegetable mash). Also, while I had carefully weighed out (and then grated) the Parmesan cheese from a just-purchased chunk, it's flavor was hardly detectable in the product. That said, this recipe seems a promising start for creating what I'd like. With the addition of some mirepoix and either a bit of milk, half and half, or vegetable broth, the leftovers from this batch would probably be a nice soup. In a future iteration I will use a lot more parmesan and enjoy it for what it is, a puree, not a mash.

  • peaceoutdesign on May 02, 2024

    Good but thicker is better.

• Garlic roast potatoes

  • averythingcooks on January 10, 2025

    Simple, classic and very good. By using whole garlic cloves (that I peeled and gently smashed), you get the flavour and even if they overcook (as I always expect) you remove them and avoid burnt garlic bits throughout your dish.

• Easy crusty artisan bread

  • anya_sf on October 15, 2023

    Like all no-knead breads, this was very easy to make and turned out crusty and delicious. Unlike some, this can be done in one afternoon. I found it easier to fold the dough before flouring the top (so the folds would stick), then flouring before flipping and shaping. My loaf needed an extra 5 minutes to bake.

  • angela_woef21 on May 02, 2026

    Always amazing

• Easy flatbread

  • rochkay on November 19, 2022

    This recipe lives up to its name, it was SUPER easy and tasty too. Great for whipping up as a side to a curry. We ate it with the Greek Gyros recipe.

• Crazy crispy no-oil chicken

  • Beck001 on January 03, 2026

    I did this without the refrigeration optional piece. Would do that next time. Also sadly wonder if US chicken is a bit different.

• Garlic roasted mushrooms

  • Mliston on May 09, 2026

    Definitely need some BIG mushrooms! Didn’t have a ton of pan juices but enough that it worked. Easy and very flavorful - definitely a make-again!

  • rhb on October 26, 2025

    Pretty good and easy. Bake for less time. Mix oil with the butter. Double butter, garlic, oil, salt, pepper and use 6 mushrooms. The mushrooms shrink a lot during baking so there is a lot of empty space in the pan and all the juices evaporate by the time the mushrooms are baked.

• Chilli con carne

  • Logan92995 on October 09, 2023

    This was awesome and delicious -- can find nothing to complain about. I heeded the author's note and actually slow cooked this for the suggested 2 hours, which I think really brought out the flavors. Suggested amount of Cayenne was also the ideal amount. It was a lil hot, but nothing overbearing. Served in a bowl with shredded Mexican Blend Cheese, sour cream, and some crushed tortilla chips. Would recommend!

  • angela_woef21 on April 06, 2026

    Added a little mole

• Pumpkin soup

  • Melissa_427 on December 06, 2024

    Very simple. Swapped in 2 cans of canned pumpkin and was still satisfied. Especially enjoyed this soup with a spoonful of cranberry sauce.

• Spinach and ricotta cannelloni

  • Ana10000 on March 11, 2024

    This was good - one of the few vegetarian meals that my teenagers all like to eat. I doubled the recipe and the leftovers the next day were even more tasty.

• Creamy chicken and mushroom fettuccine

  • nomeshk on February 18, 2026

    Tasty and relatively straightforward. Skipped the parmesan because it was initially too salty, but by the time I'd mixed through the fettuccine it could have taken it. Next time, I'll add some lemon juice to brighten it up at the end.

  • jimandtammyfaye on April 26, 2023

    Delicious and easy. Prepped chicken and mushrooms ahead of time and made sauce/ boiled pasta just before serving. Even though chicken to pasta proportions were perfectly balanced, next time I'll increase chicken and mushrooms a bit to decrease carbs per serving.

• Mexican shredded beef

  • breakthroughc on September 10, 2025

    This was really good. Very flavorful, moist and nicely spiced. If making for kids I would cut back on the chipotle powder. It says it makes 8 burritos and those would be world record size burritos. I served 8 for dinner the night I made it and my husband and I had two more meals from the leftovers, 12 total servings. My chuck roast weight 3.2 pounds.

• Nachos cheese sauce

  • Melissa_427 on May 25, 2026

    Hard to go wrong with a cheese sauce dependent on very processed cheese. The garlic powder added a lot of flavor to this sauce. Tripled the batch with no problems in order to serve at a small graduation nacho bar.

  • Luckyme on July 01, 2025

    We loved this. the processed American cheese makes it so smooth.

• Pico de gallo

  • rhb on October 09, 2023

    Substituted lime pickled onions for fresh. Great salsa.

• Mum's gyoza

  • breakthroughc on January 04, 2024

    These are excellent! Best filling recipe for dumplings we have found. Super flavorful even though we couldn’t find garlic chives this time of year.

• Laksa

  • rhb on January 13, 2024

    Oustanding! We used oven baked tofu cubes (tossed with avocado oil and soy sauce and then tossed with cornstarch...baked for 25 minutes at 425 degrees).

• Slow-cooked beef ribs in Korean BBQ sauce

  • Melissa_427 on January 16, 2025

    I had about half the amount of ribs called for, so placed a bit of BBQ sauce in the freezer for another use. That being said, these were delicious, tender and rich! A great way to ring in the New Year!

• Beef brisket with BBQ sauce

  • Lafro on January 27, 2024

    This is my favourite recipe from this book. Works out tender and falling apart every time. Freezes well. Delicious.

  • Myzadim3andGLA on February 14, 2026

    Such a great recipe. Have made it numerous times, always in my Instant Pot. I add a cup of extra water to the sauce to prevent a possible “burn” message and then just cook it down when the meat is done. Great recipe to make ahead. Cook, slice the meat, add the sauce and refrigerate, then reheat in the oven.

• Beef lasagne

  • Staceydee on March 11, 2026

    Amazing. Only ever had time to make this once. But it’s great

• Honey garlic sauce

  • ChefLeen on December 10, 2024

    Add some extra vinegar and soy at the end. If you don’t it’s bland without any punch. It reminds me of the Charlie sauce in that way. Next time I will replace some of the honey with hot honey.

  • dbuhler on July 17, 2024

    This was a delicious pan sauce with her pan fried chicken breast. I think it needed a bit more acid because it all cooked out, so next time I may try adding a little bit at the end.

• Sweet and sour sauce

  • dbuhler on February 20, 2024

    Wow...this is sour! This was quite a bit more sour than sweet. I prefer a sauce that is a bit more balanced, so next time I will up the sugar a little and see if that helps.

• Honey mustard sauce

  • dbuhler on January 03, 2024

    The flavor of this sauce is absolutely delicious, but the texture was too runny for my taste. Perhaps I will add a bit more mayo next time. To note, I used apple cider vinegar.

  • Myzadim3andGLA on December 31, 2023

    This sauce is quite sweet but does pair well with Nagi's KFC Oven Baked "Fried" Chicken Tenders. I ate it sparingly but my husband loved it and slathered it on! Very quick and easy to make.

• Ginger dressing

  • Bessp on June 02, 2024

    Made to go over smashed cucumbers and sliced scallions to accompany the shaking beef from this book, as recommended. It was the perfect side dish, the cool, gingery, salty crunch complemented the hot tender meat and rice.

  • hbakke on November 15, 2023

    Great, flavorful dressing. I used this as a dressing for a soba noodle salad with carrots, cucumber, scallion, and cilantro that I served alongside this books Miso-glazed eggplant recipe.

• Brown rice

  • angela_woef21 on March 07, 2026

    Perfectly cooked rice!

• Basmati rice

  • angela_woef21 on March 11, 2026

    Perfectly cooked rice

• No-yeast rolls

  • breakthroughc on January 05, 2024

    What a great recipe. I whipped these up tonight to go with left over soup and Wow! It took more time to preheat the cast iron skillet than to make them. The dough is kneaded for 5 minutes, but was easy to work with and not too sticky. Mine rested for about 15 minutes while I was waiting for the pan to preheat, They did taste a bit like baking powder biscuits, but had the texture of rolls with a crispy exterior. I will be making these again!