Knife Drop: Creative Recipes Anyone Can Cook by Nick DiGiovanni

  • Homemade flaky salt (page 22)

    from Knife Drop: Creative Recipes Anyone Can Cook Knife Drop by Nick DiGiovanni

    • Categories: How to...; Cooking ahead; Vegetarian; Vegan
    • Ingredients: kosher salt
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Notes about Recipes in this book

  • Pasta dough

    • Ajammies on February 13, 2026

      Messy, very messy, haha. My 15 year old made this and it came out good. Definitely roll the dough out thin.

  • Smash burger

  • Rotisserie chicken stock

    • swiand on February 02, 2026

      Used this as the base for the Thai Chicken soup. Good stock. NOTE: the recipe says this takes 7 hours but cooking only lasts 3 hours. Not sure where the other 4 hours came in. We also lost a lot of liquid without covering the 3-hour simmer. Added more water and then used a partially ajar lid.

  • Browned butter

    • swiand on May 20, 2026

      We had trouble with the directions. We halved the recipe and we had to cook on a higher temperature for at least 10 min. The results were excellent but the recipe's directions were not.

  • Waffle iron hash brown

    • jason_akejcw on April 02, 2026

      Love this recipe. Boiling the potatoes makes a big difference. I skip out on the bacon and brown butter and feel it still turns out great

  • Blueberry Brie grilled cheese

    • kateiscoooking on March 11, 2024

      This was a messy sandwich. But, it was SO good that we were totally able to overlook the mess! I wouldn't make a change to this.

  • Coconut + butter chicken

    • wayne647088 on January 04, 2026

      Quite a fun prep and easy to cook. For me it is less of a butter chicken and more of a "Western Korma" style but still hits the spot. Made 5 generous servings.

  • Rotisserie chicken salad

    • jason_akejcw on April 12, 2026

      Very easy to make. Experiment with different types of bread for the sandwich

  • Thai chicken noodle soup

    • jason_akejcw on April 02, 2026

      One of my favorite meals to make. I receive several compliments when I make it for friends/ family.

  • Cast-iron ribeye

    • swiand on February 12, 2026

      The execution of this didn't work for us. We used an instant read thermometer and gave up trying to get medium-rare temps only to find out it was medium well. Should have trusted my instincts sooner. Fortunately, some in the family like it that way.

  • Swedish meatballs

    • vegabond2016 on January 14, 2025

      I've never had Swedish meatballs before, and I've never made a Roux before today. So these were firsts for me. I may have made a few mistakes. The meatballs seemed a little dry; maybe I cooked them too long, although I followed the directions in the recipe. Also, my roux separated at the end. Overall, the meatballs tasted good but not great. If I'm going to make something with this much butter, I need to love it. Probably won't make again for this reason.

  • Pork belly khao soi

    • vegabond2016 on February 20, 2024

      I've made this recipe three times now. The first time, I couldn't find pork belly so I subbed thick cut bacon. It was okay, but not amazing. This could come down to personal taste. On subsequent tries, I used shredded chicken thigh and breaded fried chicken cutlet (my favorite). The broth is really tasty, especially with the addition of the fresh herbs. I couldn't find Asian style egg noodles, so I used refrigerated Buitoni spaghetti noodles which worked great. The crunchy fried noodle topping is addictive! I'll continue to repeat this and experiment with different proteins.

  • Sungold spaghetti

    • swiand on July 24, 2025

      A great pasta with the flavor of summer.

  • Fettuccine caciofredo

    • swiand on May 20, 2026

      The family enjoyed this but was really heavy. Kids thought it would be better in the winter. One note: we used a sauce pan and the sauce wasn't thickening. We switched to a cast iron frying pan and a higher temperature and the sauce finally thickened. Results were excellent... if not heavy.

  • Browned butter + chocolate chip cookies

    • Peaceandrea on January 03, 2026

      We reduced oven temp. Way too hot in our oven. Cookies are not flat-they are like levain cookies.

  • Crispy magic frosting [Joanne Chang]

    • swiand on October 31, 2025

      Daughter's new favorite frosting.

  • Compost cookies [Lynn (Lynja) Davis]

    • carissa_at607v on February 08, 2026

      So good! Used 1 c of each salty and sweet and they were a hit.

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  • ISBN 10 0744076773
  • ISBN 13 9780744076776
  • Linked ISBNs
  • Published Jun 13 2023
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Alpha

Publishers Text

Home-cooked food doesn’t have to be over-the-top, fussy, or time-intensive to be absolutely amazing. In his debut cookbook, Nick DiGiovanni gives you the tools to become fearless in the kitchen and to create delicious meals.

Building on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouthwatering selection of his favorite recipes. Feast on New England favorites like Browned Butter Lobster Rolls and Garlic Butter Steak Tips, enjoy decadent pasta dishes like Smoky Mezcal Rigatoni and Sungold Spaghetti, and recreate fan favorites like his Viral Pasta Chips and Dino Nuggets. And of course, Nick had to include some “collab” recipes from his famous friends like Andrew Zimmern, Robert Irvine, Joanne Chang, Lynja, and more.

Knife Drop also includes Nick’s expert advice on equipment, ingredients, and techniques, so home cooks of any ability level can pick up some new skills. Explore a library of QR codes linking to video tutorials showcasing key cooking techniques, from holding a chef’s knife and making a piping bag to pronouncing “gnocchi” the correct way.

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