Notes about Recipes in this book

• Very slow tomatoes

  • jdejong on September 11, 2024

    I did not have the will power to walk by a 20 lb box of absolutely beautiful Roma tomatoes at our local farm stand, so I made a double batch of these! They came out of the oven gently shriveled, but still juicy and sweet. Not the chewy texture of a sun dried tomato. I portioned them into two cup bags and loaded them into the freezer. An all day project, but I know we will be so thankful to pull these out during the dark days of winter and taste a bit of sunshine.

  • averythingcooks on September 27, 2024

    This is method #2 from my books for this type of tomato prep. I appreciate both the seeding step & the lower temp (250 here vs 275 for my 1st try) but I did use a mix of tomato types as that is what is always staring me down around at this time of year. And these are also going into the freezer in 1 cup portions.

• Ann's smoky pimento kim cheese

  • rmardel on April 26, 2024

    This is fabulous. It is basically a classic, simple, pimento cheese with the addition of kimchi, and a tiny bit of grated raw onion. Both up the flavor profile and umami of the pimento cheese without sacrificing its classic integrity. Works perfectly with roasted red peppers instead of the freshly roasted and smoked pepper.

• Throwback baked Brie with spicy honey upgrade

  • SheilaS on April 23, 2024

    I think this recipe is a great template for either a baked cheese appetizer or even a very upgraded grilled cheese sandwich Pick a soft, ripened cheese, a sweet syrup, a tart, dried fruit, something spicy, a compatible herb, a toasted nut and it will be delicious! I had a cute little cheese from Trader Joe's that's so delicious that it didn't need to be tarted up like this but it didn't mind either. I thought I had dried tart cherries but they were sweet so I used half unsweetened dried cranberries and half dried sweet cherries. No Calabrian chiles so I used TJ's Bomba sauce and regular walnuts instead of black walnuts, which I don't care for. The recipe says to serve with crackers and apple slices. I'll always go with bread over cracker but the apple slices are a great addition.

  • rmardel on May 01, 2024

    I agree with SheilaS on this one, it is a great template. Also for a festive morning (or evening) variation on eggs en cocotte if you want to make the most of leftover bit of a soft-ripened cheese. I used regular walnuts rather than black, and a mixture of cranberries and dried tart cherries (which weren't very tart), and it worked well with the eggs and the remainder of a sheep's milk brie. Served with thick slices of toast.

  • pattyatbryce on February 19, 2025

    Made this as written and loved it. My first use of black walnut and liked it with the sweet and spicy of the rest of the topping, but it could have been almost any nut. I think my cherries were on the sweeter side. I only knew that I had some dried cherries in a vacuum sealed bag that were not very specifically marked, but the full amount of chili needed the sweet in my mind. Overall, this was really great - especially with apples.

• Ghee-basted Hasseltots

  • SheilaS on April 10, 2024

    These are adorable and delicious. A little tedious but not too bad. I made them with the sour cream and bacon topping and look forward to trying others.

  • bernalgirl on April 16, 2024

    Although I used a skewer and cut them to a thin base, I didn’t get the crisping I’d expect before the centers were done. I wouldn’t go through this amount of prep for a regular side, but with various toppings these are truly adorable for a dinner party.

• Sour cream and bacon

  • SheilaS on April 10, 2024

    Cutting the bacon into triangles and microwaving is an easy way to get a pretty little garnish shape instead of the random crumbles.

• Pan-seared shrimp cocktail with kicky sambal-citrus sauce

  • JoanN on May 16, 2024

    This Shrimp Scampi with Garlicky Miso Butter is supposed to be served with vermicelli and I’ll bet it would be spectacular that way, but I’d had too many noodles recently and went the greens route with a delightful recipe from The Woks of Life called Easy Chinese Yu Choy Sum. And it was. An unexpectedly terrific dinner, but those shrimp! They’re going to be on rotation. Next time, with the pasta.

• Tahini-za'atar wokcorn

  • Churchim808 on January 01, 2025

    Made this for a new year's eve card game. It was very tasty and intriguing. I couldn't decide if I liked it but then couldn't stop eating it. I did cut back on the za'atar as the recipe called for quite a lot.

• Roasted cauliflower salad with quick-pickled raisins

  • bernalgirl on April 16, 2024

    These pickled raisins have many potential applications in salads, sauces, and cheese plates. I want to make them in bulk and keep them on hand, but they’re so quick that’s hardly necessary. And the salad is good, too! My family agreed that this was an excellent addition to our toasted cauliflower repertoire.

  • SheilaS on April 23, 2024

    I enjoyed this salad but would prefer it as a warm side dish. I used an aged sherry vinegar instead of Banyuls and thought the raisins added a nice tang to the mix. Would prefer a nut with more crunch than pine nuts. I used the recipe for ras el hanout from Grist instead of buying and it worked well.

• Cantaloupe, cucumber, and seared halloumi salad

  • pattyatbryce on August 22, 2024

    Halloumi and fruit - what's not to like? Easy side for summer.

  • lholtzman on June 02, 2026

    This was so good. I love the salty cheese with the sweet cantaloupe and crunchy cucumber. I used sherry vinegar and it was great, but I am curious about the Banyuls vinegar. I also forgot mint, but it was still good.

• Gado-gado: An Indonesian classic made glorious with peanut sauce

  • lholtzman on February 16, 2026

    I enjoyed the salad, but found the peanut dressing too sweet and the lemongrass flavor overpowering. Boiling the vegetables in well salted water is important, otherwise this recipe will be bland. This recipe is very easy to make ahead.

• All the tomato goodness

  • pattyatbryce on April 13, 2024

    Nice little salad. Easy to make and tasted terrific.

• Punched-up butternut bisque with microwave-crisped prosciutto

  • pattyatbryce on February 19, 2025

    I had aji amarillo waiting to be tried and also had about a pound of pre-cooked butternut squash leftover in the fridge. So, this recipe was a no-brainer to me. I liked it more than my husband did, but I don't think I've ever met a butternut squash soup that I didn't love.

• Brilliant bowl of ramen pleasure in less than an hour

  • Lepa on August 08, 2024

    My husband made this for dinner. We liked the ramen but it needed more salt and there wasn't enough broth. Kids thought it was just okay.

• Lightnin' fast weeknight skillet chili

  • averythingcooks on May 29, 2024

    A 1/2 recipe of this quick chili was perfect for the 2 of us and it was (as promised) very tasty. I cannot get commercial refrigerated pico de gallo in my grocery stores so I just made my own. I have a lots of different roasted chiles in my freezer so I used a mix of poblano & hatch. We topped our bowls with grated cheddar, broken tortilla chips & a spoonful of sour cream-tomatillo salsa crema. I will make this again.

• One-pot green chili with rich, falling-apart pork

  • averythingcooks on August 29, 2024

    I raided my freezer for Roasted Tomatillo Sauce Base (Rick Bayless) & roasted Anaheim chiles from my garden to use in place of the store bought products called for. My only real substitution was red miso in place of the marmite (chosen from a list of suggestions found online). This was delicious served over a bed of smashed Yukon golds , topped with a sweet / hot mix of pickled peppers & Monterey Jack. Scaled to 1 lb of pork, this yielded dinner & lunch for both of us and will be made again.

  • bernalgirl on March 19, 2026

    While not as deeply flavored as my favorite chile verde from Kenji Lopez-Alt (The Food Lab), this is an outstanding result for so little effort. The most time-consuming step is browning the meat in batches. I used a jar of Herdez salsa verde and a container of fresh roasted salsa verde from a local maker, and substituted canned roasted Hatch chiles and two roasted and peeled poblano peppers for frozen hatch Chiles, which I’ve never seen in my markets. It’s nice to have this shortcut recipe in my back pocket!

• Deeply rich beef and Marsala stew with Dijon mustard

  • pattyatbryce on April 22, 2024

    I pushed myself to try a beef stew, because I usually hate the meat. My husband loved it. And shockingly, I did as well. Oddly, we tasted no dijon. He was raised with horseradish on the side. Definitely loved.

  • averythingcooks on May 04, 2025

    A very nice change from a red wine based stew. I was a bit short of meat so I did some adding. Sweet peppers + leeks went in with the aromatics, followed by chopped slow roast tomatoes & then frozen peas at the end. I used a "winter stew" mix of fresh herbs and our preference has been to roast carrots and then add them to our bowls when serving. With dry marsala now on the bar, this is an idea worth repeating.

• Chuck roast with roast vegetables and oyster sauce gravy

  • azaleas on January 12, 2026

    Fairly standard roast recipe. The meat is perfectly tender and the vegetables don't get mushy either. There's a good sweetness from the onions, but the oyster sauce doesn't really come through, and it's supposed to be the star.

• Damn fine meatloaf with spicy onion glaze

  • bernalgirl on April 26, 2024

    I made two major changes to this recipe — I baked it as a free-standing loaf in a jellyroll pan rather than in a loaf pan because I like the edges, and because it’s Passover, I used matzo meal instead of panko. For this type of substitution, I typically use 1/2 the amount, add two tablespoons of water, and let the mixture sit for 20 minutes as I do with matzo ball batter. As a result, the meatloaf was softer but no less delicious. The flavors are true to meatloaf but amped up a notch. The sautéed onion-ketchup-sriracha topping was my favorite part. I look forward to repeating with panko.

  • averythingcooks on September 17, 2024

    I cut this in 1/2 using a 2:1:1 ratio of grd beef, pork & mild Italian sausage. I made 3 free form mini loaves and we liked the soft texture & big flavours. We also loved the spicy onion topping but a heads up...if you don't like a lot of heat, you might want to add the sriracha slowly to taste...it packs a punch.

  • jdejong on January 09, 2026

    I made this with several changes…I used mild Italian sausage instead of pork. Because the sausage was well seasoned, I omitted the sage and garlic. For the topping I used Sambal Badjak (about three heaping teaspoons) instead of sriracha, which was amazing with the caramelized onions. I baked the meatloaf per the recipe for 55 minutes at 325 and it was under temp. Both my beef and sausage were very cold when I created my mixture which might have caused the discrepancy. I increased my oven temp to 350 and baked until an internal temp of 160 (about 15 more minutes). The result was a beautiful caramelized top and a soft meatloaf, as others have noted. I served this over grits and my family declared it a do-over.

• Hamburger steaks with rich onion gravy

  • rmardel on April 03, 2024

    Simple basic recipe. I did not add the eggs and breadcrumbs to the hamburger steak because I had a good, freshly ground mixture of chuck, brisket and bottom round that I felt did not need the addition. The burger cooking technique is simple and straightforward and was already my go-to. It is the gravy that elevates this to something special. The addition of miso to the stock ups the complexity and umami of the onion gravy, transforming a simple, fast, dinner from basic to utter deliciousness.

  • midwifemel on January 27, 2026

    A simple down-home recipe. I used a mix of ground beef, brisket and wagyu. I didn't have Miso on hand so subbed in Burlap and Barrel's Unami blend of spices and Sazon. Added garlic and Worcestershire sauce. Powdered beef gelatin as well. Solid meal for the winter season when snow is falling.

• Juicy grilled pork tenderloin with a tangy Basque herb sauce

  • pattyatbryce on April 04, 2024

    Tasted fantastic! Super easy and delish.

  • bernalgirl on April 17, 2024

    Pork tenderloin demands a robust rub and/or sauce and this does the trick. I adjusted the chimmichurri using half each cilantro and parsley and adding an additional ground chile with more heat than the espelette. Next time I’d use fresh grated garlic rather than garlic powder. It was very good on both the pork and the hasseltots from the same book.

  • averythingcooks on November 07, 2024

    This a great/easy recipe for pork tenderloin. We don't eat cilantro (soap!) so I used a "Simon & Garfunkel" herb mix from the freezer and this sauce was great spooned over the pork. I ordered Banyuls vinegar based on this book & was happy to be using it here. Note that our 13 oz piece of tenderloin took less than the 20 minutes suggested so check early!

• Rustic tomato galette with smoky bacon, melty cheese, and sweet onions

  • averythingcooks on September 26, 2024

    With a ball of Dorie Greenspan galette dough in the freezer, Emmenthal in the fridge & a large bowl of golden cherry tomatoes on the table, I came here to make a delicious tomato tart. I rolled the dough to a roughly 8-9" circle, made 1/2 the onion/bacon layer & eyeballed the tomatoes, seeding/tearing them up as I added them. With a final drizzle of balsamic crema & a sprinkle of crumbled feta over the baked galette, we devoured this beside a green salad.

• Perfectly creamy cold-pan scrambled eggs with serrano ham

  • pattyatbryce on April 17, 2024

    Very good creamy eggs. Topped with some Wegman's truffle sauce for extra indulgence.

• Luscious, chewy rice cakes with pork, oyster sauce, and bok choy

  • tarae1204 on March 17, 2024

    First recipe tried from this book: "Luscious, Chewy Rice Cakes with Pork and Bok Choy." How have we never tried Korean rice cakes before? Simple to prepare, we all loved the textures and flavors of this recipe. Personally, I'd love to double the amount of bok choy and half the amount of rice cakes just to increase the veg to carb ratio. Instructions call to half or quarter the bok choy length wise, but it was difficult to eat. Better to also chop it horizontally once or twice.

  • bernalgirl on June 16, 2024

    I doubled the bok choy and ground pork, and reading that the sauce was bland, I increased it by half and added 2.5 tablespoons of gochujang. Problem solved! This was delicious!

• Smoked Gouda grits bowl with andouille and tomatoes

  • bernalgirl on May 14, 2024

    I made some changes and I loved this dinner, so I’d make them again: I used a can of peeled, diced tomatoes and added a green bell pepper to jibe with the andouille— should have added celery too. The headnote said a splash of strong coffee while the recipe called for 1/2 cup so I cut it down and could still detect some coffee bitterness that I treated with a finishing pat of butter. Next time I’d start with 1/4 cup.

  • averythingcooks on August 03, 2024

    Lots of thoughts here. We loved the andouille & fresh tomatoes. I cooked diced onions & minced garlic in the pan before adding the tomatoes and I added lots of basil. I ultimately chickened out on the coffee as we have used it in other savoury dishes & not been fans so I just added some chicken broth. I made the grits as written & they were good but honestly, we both would have preferred an old cheddar over the smoked Gouda. This is certainly an idea worth repeating with (for us at least) some small changes.

• Coca-Cola chicken with crispy togarashi chicken skins

  • pattyatbryce on April 14, 2024

    I usually skip braised chicken because crispy skin is my favorite part of chicken. This solved my problem! I had yummy crispy skin and super-moist chicken. I will do this with other braised chickens in the future. My only changes: 1. I put the garlic into the frying pan for a minute or two after removing the chicken and before deglazing the pan with Coke. 2. Next time I would put the togarashi on the skins at the 30 min mark. The spice was pretty browned when it was on the whole time.

• The pleasures of chicken and rice: A big-comfort buttery curried weeknight casserole, part 2

  • pattyatbryce on April 26, 2024

    Easy dinner with a lot of flavor. I couldn't find butter chicken masala, so used garam masala. Serve with a little salad and dinner is complete.

  • bernalgirl on February 23, 2025

    I don’t think I helped this by using brown rice but this honestly seemed like a lot of work when I’d rather have butter chicken on my plate. Also I got the “ASMR sound” and the cooked casserole was pretty liquidy, without the more separate grains of basmati rice you see in the cookbook photo. I added some spicy cheese curds on top because if it doesn’t clear your fridge is it even a casserole?!

  • Nrnarayan on May 05, 2026

    Good, but felt like a lot of work and pans compared to just making butter chicken. Also cut out the butter in the baking pan

• Simply the best-est and moist-est turkey meatballs

  • bernalgirl on August 21, 2024

    Tender and moist to a fault, these were extremely hard to form into balls — perhaps decrease the condensed milk? However these were extremely flavorful and despite what you might fear, the oyster sauce glaze doesn’t overwhelm the turkey. They went beautifully with a simple marinara.

• Slow-roasted salmon with citrus-olive relish

  • pattyatbryce on June 19, 2024

    Perfectly cooked salmon with an interesting topping. Different from my usual flavor profile, but we really liked it as a change of pace.

• Quick pan-fried fish curry with coconut milk and curry leaves

  • bernalgirl on August 15, 2024

    Overall this was a delicious dinner, but underspiced. I used a Goan-style masala from Burlap & Barrel and would add another tablespoon next time. I would also add more salt and a complementary spice to the flour mixture. I found the sauce needed acidity and added 3/4 teaspoon ground black lime at the end. The onion paste took about 10 minutes to cook to the desired consistency but otherwise the recipe worked as written.

• Chile shrimp with the creamiest coconut grits

  • bernalgirl on April 02, 2024

    This is absolutely delicious and comes together pretty quickly. The only change made was substituting Burlap & Barrel lemongrass for a stalk, and garnishing with pickled onions instead of scallions, which adding great balance. The recommended amount of sambal olek results in a nicely spicy dish for those accustomed to chile heat.

  • SheilaS on April 10, 2024

    I never would have thought to cook grits with lemongrass and coconut milk but it's a brilliant idea. Add the quick marinade for the shrimp and this is a quick and delicious meal. Just add a simple steamed veg - I used sugar snaps.

  • lholtzman on August 02, 2025

    Amazing recipe and my favorite shrimp and grits recipe. I cooked my grits on the lowest setting of my gas stove to ensure they didn’t stick to the pot.

• 10-minute pan-seared scallops with yuzu kosho sauce

  • pattyatbryce on April 24, 2024

    Fast, easy, and full of flavor. I love yuzu kosho, but never thought to add it to coconut milk, and then adding it to browned butter. Over the top flavor. Definitely have some rice or bread to eat up all of the awesome sauce.

• Virtuous vegan harissa tofu bowls

  • rmardel on April 10, 2024

    This was delicious! The tartness of the pomegranate molasses balances the heat of the harissa nicely, and the hot/tart tofu plays really well with the sweetness of the red onion and the broccolini. I did not make the farro and served this dish without a grain. This meant the dish was more heat-forward; it would be milder if with a grain to absorb some of the heat, but the tofu and broccolini made a perfect dinner for two heat-lovers.

• Savory corn-on-corn pancakes with butter-basted eggs

  • SheilaS on April 11, 2024

    These pancakes are great. I used the yellow masa harina from Masienda and they have a great corny flavor but are very light and fluffy as compared with a cornmeal cake that's usually heavier and sometimes a bit gritty. In the topping, I used Trader Joe's frozen fire-roasted corn kernels which were fine, although I'm sure fresh corn would be best. I'm looking forward to trying the pancakes with other savory and sweet toppings.

• Oaty McOatface!

  • pattyatbryce on April 14, 2024

    Loved the compote. I thought there was too much peanut butter powder for the amount of oats, but it could have been because I went rogue and cooked the oats on the stove as the compote cooked in our microwave. It didn't make sense to wait on cooking the oats until the microwave was done with the other dish. Because I cooked it on the stove, I didn't use 2 c water. Not sure if that was a mistake or not, but 2/3 c. oats and 2 c water seemed imbalanced.

  • Churchim808 on January 01, 2025

    This is so good and so easy! I did cut back on the peanut butter powder, used regular steel cut oats and increased the water in the oats. I also cooked everything on the stove instead of the microwave. I will adding this to my meal prep rotation.

  • lholtzman on March 25, 2025

    This recipe looks involved, but it’s really quite easy. All is done in the microwave. I like the combination of flavors, but it is a bit sweet. The hardest thing to find was the quick-cooking steel cut oats and golden raisins. I found the oats at Whole Foods, but there must be a shortage of golden raisins. No worries, regular Thompson Seedless work fine. Other than the raisins, I followed the recipe exactly and it worked perfectly. It did take my oats 6 minutes to cook in the microwave, but I think the peanut butter would have absorbed a bit of the liquid if I had gone shorter. I prefer a thicker oatmeal.

• Mexican chorizo and ground pork burgers with messy-good fixin's

  • pattyatbryce on April 29, 2024

    Great flavor in the meat, but most patties broke on the grill. May be brand of chorizo... Leftovers planned as tacos.

• Shortcut birria-inspired beef dip sandwiches

  • pattyatbryce on April 13, 2024

    Great dinner - easy to find the ingredients at our big chain grocery outside of DC. Definite make again. Biggest change - used good steak instead of chuck because I don't have an instant or pressure cooker. Seared the steaks whole and the took out of pan and followed directions. When getting ready to serve, chopped up steak and added back to pan to re-warm. Definite make-again.

• Ground beef bulgogi sloppy Joes with fiery napa slaw

  • averythingcooks on May 05, 2024

    We ate these open faced on toasted bun halves with a layer of melty pepper jack and a crispy iceberg, grated carrot & red onion salad on the side. I added a handful of chopped mild pickled red peppadews and while I can't attest to the authenticity here, it seemed like a great use of gochujang, garlic & scallions and we scraped our plates clean.

  • bernalgirl on May 31, 2024

    We loved this. I appreciate that the sweet factor in this cookbook runs pretty close to my family’s taste — usually I halve the sugar but here I cut it by ~1/4. I doctored the slaw a bit, adding shredded carrot and slivered scallion greens along with rice vinegar and a jot of maple syrup. I love the way the heat from the gochugaro develops as the slaw sits. This was altogether an enjoyable and easy weeknight meal.

  • jdejong on October 12, 2024

    I had planned to make the Shawarma meatloaf from the Ottolenghi Comfort book, but realized at the last minute I did not have enough ground beef on hand. Thanks to EYB I was able to make a quick pivot by searching for ground beef with the I Want To Cook This bookmark. I landed on this recipe and my family was happy that I did! I made the slaw as per the recipe, but added red bell pepper, and a thinly sliced Serrano and one Poblano pepper to the beef mixture. The addition of the peppers added a nice bitter contrast to the sweetness of the brown sugar and also a little punch of pleasing heat. We loved the flavors and it was nice that the mixture was not very “sloppy” so it could be eaten more like a burger. Yum!

  • Babycarrot on March 21, 2025

    Realizing I never made a note about this recipe...as per my picture I put the ground beef into a sweet potato and topped it with the slaw. Very good and easy!

• Shrimp rolls with yuzu kosho mayo

  • SheilaS on April 12, 2024

    The take home message from this recipe is yuzu kosho mayo is a very good thing. And I look forward to trying it on other sandwiches and even potato salad. I made these with some tiny Oregon bay shrimp instead of chopping larger ones, I added celery for crunch, used scallions instead of chives and used Trader Joe's Yuzu hot sauce instead of yuzu kosho and skipped the lime juice since the TJ's sauce contains vinegar. I lightly toasted the roll but skipped pouring melted butter on it. Despite all my modifications, it was delicious!

  • Melissa_427 on April 28, 2024

    I love when you find a recipe for something that is so quick to they're together and the results are so delicious, an easy choice for a repeat/go-to sandwich!

• The ebi filet-o: Our version of the best McDonald's sandwich in the world

  • bernalgirl on June 13, 2024

    I guess I’m reviewing the special sauce, because I used this recipe as a means of consuming four leftover burger buns and some frozen fried cod fillets. The special sauce is excellent, even better once I doubled the yuzu koshu. This oddly got the thumbs up from my sandwich-averse tween, and the rest of us liked it fine as a quick dinner, so it will probably make a future appearance.

• Avocado toast with zingy furikake gremolata

  • SheilaS on April 17, 2024

    I liked the idea of adding furikake to gremolata but didn't care for the orange zest. I would not make this again.

  • bernalgirl on April 20, 2024

    I really liked this take on avocado toast, which I topped with a barely hard boiled egg. Using extra Oaktown Spice furikake and about half the fresh orange zest made for a bright take on the now-classic preparation.

  • lholtzman on May 24, 2025

    Another yummy avocado toast. You can never have enough variations.

• Super mushroomy tiny pasta cooked creamy like risotto (but easier)

  • pattyatbryce on April 04, 2024

    Didn't love the flavor, didn't love the pasta texture. I"ve made orzo-risotto before and this just missed the mark.

• Easy, creamy one-pot mac and cheese with crunchy pecorino panko

  • pattyatbryce on April 30, 2024

    Very easy and great flavor. The crunchy topping really makes this great.

• A gorgeous platter of Indonesia's happiest noodles

  • averythingcooks on July 03, 2024

    I wanted a simple pan of spicy noodles and so made these...this time without the shrimp paste & shrimp. My small food processor won't really work for 1 shallot/1 garlic clove (1/2 recipe) so I simply used a knife...mincing & smearing which worked fine. I'm always looking for ways to use cabbage and the kecap manis, sambal & soy sauce give a lovely hot/sweet flavour. We ate these beside some spicy ground beef/lettuce wraps & I will come back to try them with the shrimp.

  • lholtzman on January 13, 2025

    These noodles were delicious and very comforting. The wok hei is really nice.

  • eclairea on November 15, 2025

    Hit the spot and satisfied my noodle craving! Simple enough recipe, even though a few more steps (and additional dishes/pots to wash) and prep to keep in mind if making on a weeknight, but comes together pretty quickly, and your reward is delicious noodles!

• Emmy's big bowl of pasta with breadcrumbs

  • bernalgirl on April 16, 2024

    This is a wonderfully savory sauce. My husband said it came together easily, and he’d make it again. I’d happily eat it again! He made the following adjustments: used half again as many anchovies (we love anchovies) and a can of petite diced tomatoes instead off off-season cherry tomatoes, added a generous tablespoon tomato paste. Next time: add more pasta water, use the crunchy breadcrumbs as a garnish so they stay crunchy.

• Shrimp scampi vermicelli with garlicky miso butter

  • pattyatbryce on April 10, 2024

    Not bad, but I just didn't love it. I prefer a standard scampi.

  • lholtzman on November 22, 2025

    Delicious. The miso adds a super scrumptious twist. I might use fettuccine or linguine in the future as the vermicelli stuck together for me.

• Korean fire chicken pizza

  • averythingcooks on June 10, 2024

    I made the sauce with 1/2 the gochugaru and then after a taste, added the rest of it. I used a mix of shredded provolone & mozzarella (putting the cheese on 1st) and added sauteed sweet peppers + thinly sliced red onions to the chicken topping. We ate this with a creamy ranch dressed salad (with a little extra ranch for crust dipping) and we agree that this spicy pizza is a repeat idea.

• Broiled leeks with toasted pine nut sauce

  • selena__rhea on May 03, 2024

    Made half recipe and added a little extra Banyuls to pine nut mixture. Tied leek halves with kitchen string before blanching with no issues. Very delicious.

• Roasted asparagus with a savory butter sauce

  • bernalgirl on April 01, 2024

    The oyster sauce brings a sweet and subtle note that brings out the natural flavors of the asparagus. I can’t wait to try this on green beans.

  • mamacrumbcake on October 14, 2024

    Yummy! It’s basically a roasted vegetable, drizzled with equal parts browned butter and oyster sauce. I see this going into regular rotation. PS also very good on green beans.

• Super-buttery, super-simple Irish cabbage

  • KCKB on March 16, 2024

    This was quite tasty. Not as transcendent as I was hoping (based on the headnote description) but quite good, especially with a squeeze of lemon juice to brighten it up a bit. ETA: We ended up roasting the leftovers - found them more appealing with a bit of color and caramelization on them.

• Crispy-crusty roast potatoes fragrant with ghee and aromatic spices

  • KCKB on March 16, 2024

    These were pretty good. I didn’t have the (optional) curry leaves so I just used the cumin and coriander - next time I make them, I would like to try using the curry leaves to see what difference it makes.

• Salty dulce de leche bars

  • pattyatbryce on April 28, 2024

    Really yummy. Check out AMA or Bouchon to make your own dulce de leche easily.