Notes about Recipes in this book

• Pasta with cacio e walnut

  • Hansyhobs on March 21, 2023

    Steve made this, was really nice but mint does not go even though it's mentioned as a sub for parsley

  • lholtzman on October 28, 2023

    Used tagliatelle instead of paccheri pasta

• Salt-and-sugar pork rib chops

  • SpatulaCity on February 21, 2023

    Adding sugar to the salt was a nice little trick to get extra flavor on the pork chop. Super simple, and I imagine it would work well with additional aromatics like Rosemary. For me, it was too salty, so I think she may use Diamond kosher. Will keep in mind if future recipes. Compensated the extra salty chops with under seasoning the sautéed greens, which helped balance it out. Tasty and very easy

• Steamed lemongrass mussels

  • lholtzman on March 18, 2024

    Definitely on the sweet side because of the mirin. I didn’t taste the lemongrass or serrano, which was disappointing.

  • dmdmdmmm on January 29, 2026

    This was pretty tasty and quick make. Though not my fave preparation of mussels

• Herbed rice with shrimpy-kimchi tomato sauce

  • Lepa on December 08, 2021

    We were expecting to like this because we love kimchi but the shrimp just didn't taste good here. It was off-putting. I'm really disappointed in how this turned out and probably won't repeat.

  • snoozermoose on April 13, 2022

    I agree with Lepa. This was just okay for me. My husband actually hated it, but in general he dislikes the combo of kimchi + dairy. The leftovers were a little better but I still wouldn't make this again.

  • CheesyKranskyLove on October 03, 2022

    Pretty disappointing for the amount of butter used. Herbed rice was nice.

  • Asaueres11 on November 26, 2023

    We have made this a few times. We enjoy it, but as written it is far too rich. We added some vinegar-y sriracha while it was cooking and it was significantly improved

  • lholtzman on July 25, 2024

    I love this recipe so much and have made it multiple times. It has so much flavor and is so simple.

• How-I-like-it tuna salad

  • Jviney on February 01, 2022

    This is a bright, sour, acidic take on tuna salad that did give a nice punch on a grey winter day. I think I liked it...I ate it over sliced avocado instead of in a sandwich. It was fun to try, probably not on my remake list as there are so many other variations out there.

  • Plumberful on March 14, 2026

    This is a very nice tuna salad! It made a great sandwich on homemade sourdough sandwich bread (King Arthur’s Big Book of Bread). The only thing I would add to it is chopped celery for a bit more crunch. I’ll make this one again!

  • trilobite01 on May 17, 2026

    This was a winner! The horseradish and pepperoncinis really take it to the next level.

• Pork burgers with cabbage slaw

  • snoozermoose on December 19, 2021

    This was a very nice burger. The crust on the pork adds some nice texture, and the mustardy creamy slaw complements the fennel seed perfectly. This is the best creamy cole slaw I've ever made, and even my cole-slaw-hating husband ate it. A good fast weeknight dish.

  • halfasleep on June 09, 2022

    Nice easy recipe. Was pleasantly surprised at how tender the pork turned out, definitely recommend trying this out if you've never done pork burgers. The coleslaw was delish too. My only (small) complaint would be that the patty turned out a tad salty, and the fennel taste was a little heavy for me. Would adjust those next time.

  • ChelseaP on July 08, 2022

    We enjoyed these, especially the coleslaw.

  • nancy_ykljtr on February 26, 2026

    Really easy quick dinner - would certainly make again. Might add some pickled onions to the slaw next time to give it a touch more pop. Really enjoyed how crisp the pork got - certainly inspired us to think about other pork burgers.

• One-pot chicken and rice with blender green sauce

  • Jane on December 04, 2021

    I didn't love this. My limes may have been especially juicy but the sauce was so acidic that I needed to add another avocado to make it edible. So add lime juice in stages and taste. The crispy rice at the bottom of the pan was welded to it and it required major chipping work so get it off. After all that the meal was just meh. Not a repeat.

  • Feelingsamtastic on July 11, 2022

    Loved the green sauce and the ginger rice was very flavorful. Will skip the "browning step" on the rice next time, it just glued the rice to the bottom of the pan and didn't actually crisp. The skin on the chicken was soggy so did not eat, but the meat was cooked well and v juicy.

  • Froggissimo on July 15, 2022

    I had the same experience with the rice as the other reviewers. I used 4 skin-on, bone-in chicken thighs because my grocery didn’t have leg quarters available. Other than that, I followed the recipe exactly, including using white jasmine rice, rinsing the rice, measuring out the rice and water, and making the dish in a 6-quart Dutch oven as recommended. The rice was very flavorful but complete mush. When I tried the crisping step, I wound up with a layer of rice stuck to the bottom of the pot that was impossible to scrape off. And, crisping didn’t make the rice any less mushy. I ended up just serving the chicken and sauce with plain steamed rice. It was still tasty (the sauce is great and chicken was well flavored with ginger and cilantro). But the whole point was the flavor-infused crispy rice… and I didn’t get that.

  • CheesyKranskyLove on October 03, 2022

    Maybe I needed more seasoning but I thought the chicken was pretty bland. The green sauce was fine but nothing spectacular.

  • natasha_6vm48b on June 03, 2026

    I added chicken stock instead of water and also fried spring onions with the ginger. Really liked it. Its so easy and low mess..

• Everybody loves a chicken cutlet

  • Apepin on January 27, 2026

    Potato starch works great here

• Fat noodles with pan-roasted mushrooms and crushed herb sauce

  • Astrid5555 on August 22, 2022

    Since we are big mushroom & pasta lovers in this family, we are always on the lookout for something new to add to our mushroom pasta repertoire. This one is a new keeper for us, the crushed herb sauce makes all the difference.

  • aimeekitty on March 26, 2025

    Yummy and refreshing and good left over the next day. Would make again.

  • lholtzman on July 30, 2025

    Delicious and would be good in any season. It is a bit more time intensive, but it’s definitely worth it.

  • dani_h7kszq on February 03, 2026

    Loved this. I added too much lemon (and I love lemon). I also would rather just use arugula for my herb instead of a mix of Italian parsley, mint, and arugula. It was a hit with my family though!

  • lhaddad7 on March 15, 2026

    This was so good. If anything, I deeply appreciate learning how to properly mix pasta water in to complete a sauce!

• Gingery ground beef with lime and herbs

  • robinswood on November 19, 2021

    Relatively quick dinner to make and it was tasty. Meat mixture is a little salty for our taste so will probably cut the soy sauce with water. Also will try with ground chicken instead of beef.

  • Sarahk00 on December 18, 2021

    I used ground turkey - very good

  • snoozermoose on January 05, 2022

    Tasty but I could have done with less lime juice (I measured my two limes to be a little under 1/3 cup) and a bit of sugar or honey to balance the acidity. Unless you like your food very tangy, start with one lime instead of two. Took less than an hour to make, start to finish, which makes it good for a weeknight.

  • Jviney on February 06, 2022

    I’m not sure this recipe needed to be invented again…I agree with other reviewers that the lime was overpowering and made the dish more sour than I wanted, neither of my boys liked it. My husband and I thought fine, it was quick and easy to assemble so there’s that. Not a repeat for us.

  • manifestoflove on August 06, 2025

    Loved this! Took some notes and started slow on the soy sauce and lime. For half the recipe, ended up using 1 lime (just juice, no zest) and only a tablespoon of soy sauce. Used a tangy hotsauce which complemented the lime nicely. Definitely making this again - small effort, big flavour.

  • ellwell on August 10, 2025

    Quick and easy. I will probably make it again, but add what veggies I have in the fridge. It would be great with celery and carrot. Also threw in some peanuts for crunch which was a good improvement.

  • lholtzman on November 22, 2025

    I made this with crumbled extra firm tofu as suggested in the “spin-it”. I found it overly salty. If I were to try again, I would use low-sodium soy sauce.

  • allegra_isj16f on January 20, 2026

    One of our weekly staples! Makes great leftovers too. Cutting the ginger can be time consuming, so typically have one person do that while the other pulls together the rest of the recipe, a quick weeknight meal for us!

  • janet_x28jp9 on March 20, 2026

    I love this recipe. It is a staple in our family. I’ve also done this with a mix of ground beef and tofu. Another variation that my kids love is adding rice cakes instead of eating it over rice.

  • kat_bb3kpe on April 11, 2026

    I don't find this overly salty at all and I think the lime adds a great note. Really nice with cucumber salad.

• Skirt steak with potatoes and black pepper-horseradish sauce

  • amcandelmo on January 18, 2022

    The sauce on this is AH. MAZ. ING.

  • Cheri on February 11, 2022

    We really liked this. Will repeat. Made with no substitutions

  • CheesyKranskyLove on October 03, 2022

    I used a sirloin and it was fine but not spectacular.

  • eloise_tqh0g2 on January 06, 2026

    The sauce is sooo good

  • Lilynathan on February 20, 2026

    Love this sauce!

  • jessie_458g3h on February 25, 2026

    Fun technique for the potatoes. Delicious overall

• Radicchio with Parm crackers and dates

  • lholtzman on January 11, 2024

    It took me a couple times to get the frico technique. Make sure the frico is only a few inches in diameter. If spread out too much, it will stick to the pan. Make sure the nuts are on the smaller side, otherwise they will not stick to the frico.

  • Sophiebrand on January 07, 2026

    My favorite salad!! I’ve made this so many times for potlucks and everyone always asks for the recipe. To make the frico part way easier, I use a baking sheet lined with parchment paper. I spread the grated cheese into a thin layer and sprinkle chopped walnuts on top. I bake at 350 until golden and crispy. It’s way easier than using the pan. It makes a giant frico and then I just break it up into smaller pieces with my hands

• Crunchy and juicy feta salad

  • SpatulaCity on February 23, 2023

    Crunchy indeed! Very enjoyable. Added fresh mint and chives. Halved the amount of veggies, but made the whole dressing amount and wound up using it all.

• Little gems with sugar snap peas and a ranch-y dressing

  • SpatulaCity on February 21, 2023

    Adding nutritional yeast helped round out the tartness and acidity in the dressing - nice little trick! Subbed in dill for the mint, and added cucumber and turkey to make it an entree salad. Tasty

  • RRuth on January 25, 2024

    Very nice. Made with blanched green beans instead of sugar snaps.

  • ellwell on March 06, 2024

    My dressing turned out too thin so I would make the sour cream a higher proportion in the dressing if I made it again. The flavor was very nice. Don’t sub other beans because the sweetness of the sugar snap peas did something special to the salad in combination with the tartness of the dressing.

  • jessie_458g3h on February 18, 2026

    Dressing came out a bit thin but still very tasty

  • kbrooks on March 30, 2026

    We really loved this salad. Just 2 veggies, but the combination of crunchy sugar snaps and tender lettuce works so well with the tangy dressing. I agree with previous notes that the dressing was a bit thin,but it still clung to the leaves. Next time I make this, (and I will!) I'll reduce the buttermilk a bit and increase the sour cream.

• Roasted squash aux lardons

  • Hansyhobs on March 23, 2022

    Turns out I do not like acorn squashes

• Sorry, I like celery

  • leighwhit25 on November 02, 2021

    Super crunchy, vibrant, and delicious. Only used about 3/4 of the dressing. Balance the acid with the cheese.

  • BearTrapHouse on March 20, 2026

    We make this to eat with pizza.

  • molly_jumxwm on March 26, 2026

    I omit anchovy to make it vegetarian and add some Dijon mustard to the dressing.

  • cwlittlemisspiemaker on May 20, 2026

    Love this salad recipe as a side for heavier meals, or just by itself. It's easily adjustable to make vegetarian (swap Dijon for anchovies) and everything comes together easily. There's a fun variety of textures and flavors throughout that makes this fun to eat as well.

• Charred broccoli with spicy avocado sauce

  • robinswood on November 19, 2021

    This was really good and will make again. Subbed pepitas for sun flower seeds.

  • k_tlin on March 28, 2025

    I wish mine turned out as pretty as the book's photo! this is a recipe that I feel like should be eaten immediately at a dinner party. the ratio of sauce to broccoli seemed a little high to me, I didn't feel like it was the best the next day. I am a broccoli purist, so it might just be a product of me liking plain steamed broccoli best

  • anya_sf on April 22, 2025

    I really liked this. As k_tlin says, it's best eaten right away, but leftovers were still OK for lunch the next day. I used broccoli crowns so skipped the peeling step. 3 Tbsp oil total was sufficient to cook the broccoli, which I did in one batch in a 12" skillet, just needing a couple extra minutes due to initial crowding.

  • nick_o0o1ib on April 07, 2026

    I put my broccoli onto a pre warmed sheet pan under the broiler rather than on the cast iron. Worked pretty well.

• Purple cabbage and Parm

  • snoozermoose on January 07, 2022

    This is one satisfying salad! The garlicky dressing is addictive and balances the bitter red cabbage perfectly. I couldn't stop snacking on this as I was preparing it.

  • lholtzman on January 07, 2025

    This is addictive. I love the flavor combinations and crunch. I can see how the author could eat this as dinner. It definitely works as a side too.

  • SpatulaCity on January 17, 2025

    Really delicious! Crunch, acid and parm - a beautiful combo that everyone enjoyed!

  • Lepa on December 09, 2025

    I wanted a healthy lunch and didn't have much produce to work with so I made this salad and it is absolutely delicious.

  • isabelle_j5s8iq on January 26, 2026

    Really tasty - did with green cabbage and added green onion.

• Lentils, greens, and marinated feta

  • AndieEats on January 02, 2022

    Substitued halloumi for the feta, and baby kale for the greens as it was what we had on hand. We fried up a runny egg to go over top, and it was delicious. Would make again.

  • jenburkholder on July 02, 2022

    Good weeknight meal. We accidentally over-salted the lentils a bit. Used kale for the green and rosemary for the herb - was amazed at how much rosemary flavor seeped into the feta even though we used whole sprigs and removed. Would repeat.

  • jenburkholder on June 18, 2024

    Repeated this one with basic brown lentils as I could not find anything else in the three stores I tried. Used fresh beet greens. Wonderful and easy to pack in lunches, very simple and satisfying.

  • Soulkitchenjen on March 13, 2025

    Absolutely delicious. I used kale and fennel seeds in place of mustard seeds.

  • jess_sv0kou on October 08, 2025

    Delish. Used black lentils and rainbow chard. Came together quick and easy and was a winner.

  • allegra_isj16f on January 22, 2026

    Great simple recipe, especially when craving healthier fare.

  • lholtzman on May 11, 2026

    Healthy and easy pantry clean out dish.

• Pantry eggs in purgatory

  • lholtzman on October 09, 2024

    Really tasty. The sauce is not very thick but more like a broth. I used arugula instead of parsley.

  • dmdmdmmm on January 29, 2026

    I liked these! They are best eaten ASAP as i found reheating is impossible without overcooking the eggs.

• 15-minut roasted squash with spicy greens and yogurt

  • Feelingsamtastic on December 21, 2022

    A nice combo of flavors and textures. Really does all come together in <20 min, which is great for a healthy weeknight meal

• Chickpea pancakes with shaved vegetables

  • Hansyhobs on February 11, 2022

    Really enjoyed these. Nice and easy.

• Flash-in-the-pan chicken with burst tomato sauce

  • Jane on December 17, 2021

    An OK dinner though not very interesting. My chives had died off so I used basil instead. And I will own up to forgetting the vinegar finish which may have elevated it a little but not enough to make me want to repeat it.

  • Emmnape on November 16, 2024

    I’ve made this several times and it’s really good. The vinegar literally is essential for this dish, it brings the flavors a lot, since it has very little ingredients already make sure to be smart. It is a quick light recipe that I love to do for dinner.

  • aimeekitty on March 26, 2025

    Easy dish and I love how the tomatoes taste in garlic and olive oil.

  • allegra_isj16f on January 22, 2026

    This is one of our go-to meals when hosting 1 or 2 folks. A little time consuming for a weeknight meal, but worth it for a slower weekend/hosting evening.

  • matt_gn5je0 on March 07, 2026

    Fantastic flavor. Will definitely add to the rotation.

  • kat_bb3kpe on April 11, 2026

    So good, so easy!

• Low-and-slow spiced chicken legs with garlic crunch-crumbs

  • leighwhit25 on November 01, 2021

    This chicken was freaking delicious. Should have stopped cooking at 3 hours or before though. 3.5 a little dry. Garlic crunch crumbs 4ever!

  • nichole_iweeta on April 22, 2026

    So freaking good! I took the advice of the other posters and shaved 30 minutes off of the roast time. Came out perfectly. Served it with buttered rice and a romaine lettuce salad with a Dijon vinaigrette.

  • lhaddad7 on February 14, 2026

    Absolutely delicious. I agree with the other poster that I’d cut off cooking time next time and keep it to 2.5 hours total - a little dry with 3+ hours.

  • dmdmdmmm on January 29, 2026

    Idk how many times i’ve made this but it always turns out GREAT!! Dont skip on the crunch crumbs!! Altho that can be a biiit salty so just adjust the salt

• Baked polenta with floppy broccoli

  • leighwhit25 on November 02, 2021

    Polenta took longer than specified, finished on stove. Great texture though. Good dish all together. Would prefer something else for the crunch other than the nuts though.

  • Barb_N on June 04, 2025

    The ratio for the polenta is way off. Most recipes call for 2- 2 1/2 c water per cup of polenta, not FIVE. I ended up cooking it on the stovetop for another 40 minutes after 40 minutes in the oven. We then ate it as mush

  • Hansyhobs on August 05, 2024

    Really loved this dish and I'll be using this method for cooking polenta again.

• Broccoli rabe with cheese and chiles

  • Lepa on November 10, 2021

    This recipe is a little twist on a classic way to prepare broccoli rabe. We enjoyed it with cheesy polenta, my favorite way to eat broccoli rabe.

  • lholtzman on October 09, 2024

    I used regular broccoli as a suggested spin. It was good.

• Eggplant Parmigiana

  • Lepa on November 15, 2021

    Despite the promise in the headnotes, this was most certainly not worth the hours of work that went into it. It was so disappointing to work so hard and have such mediocre results. It could have been poor execution on my part but I don't think I'll ever attempt this dish again.

  • grindabod on January 06, 2022

    Made this for New Year's day with vegetarian family members. It definitely helps to have two pairs of helping hands to make the work lighter. I actually had fun preparing this, you just have to accept it's a little bit of a project. One note to self I might add: wait until you're able to try the fried eggplant before finishing seasoning the marinara sauce and cheese mixture. Mine were pretty salty after the salting process (my bad - I had just run out of my usual brand of salt and misjudged the amount needed), and could have rectified it a bit more by adapting the seasoning of the sauce. It was delicious though, one of those veggie mains where carnivores won't miss having meat!

• Spicy-tangy green beans and tofu

  • Lepa on November 18, 2021

    I thought this was pretty good but everyone else in my family was less enthusiastic. I cooked the green beans in a wok and it took much longer than the recipe said it would. Not sure if this is a repeat.

  • srahndennis on December 09, 2021

    We really liked this! Spicy and enjoyed the texture of the tofu. Loved the sauce. Subbed sherry for mirin and sherry vinegar for black vinegar. Increased the sauce by half and added mushrooms.

  • Emily Hope on April 12, 2022

    Made this in a wok, used asparagus instead of green beans. It was fine to good, but I did feel like the sauce was missing some oomph. (To be fair, I had to cut the gochujang in half for my spice-averse family). If we make again, might add more sauce, or something like fermented black beans. Leftovers were good drizzled with hot sauce and "Japanese barbecue sauce" from the fridge.

  • meggan on April 11, 2022

    I liked this but I would make more sauce next time. I also think it would be good with asparagus or peapods.

  • SpatulaCity on February 23, 2023

    Loved it! Next time would watch the salt though because for me it was borderline too salty. Added a touch of garlic, but used only half the gochujang and dang - still too spicy for my whimpy mouth. As others recommended - tossed the tofu in cornstarch and that was a good call! Also served with rice. Yum yum yum. Feel like maybe it needs a bit more acid or something like basil to brighten it up?

  • Jviney on September 25, 2022

    Definitely this needs rice as a contrasting soft texture. I overcooked the tofu, I think next time I would keep the heat higher and truly sear it.

  • Christinehomecook on January 21, 2022

    Loved this. I tossed the tofu in cornstarch before cooking

  • Apepin on February 02, 2022

    We enjoyed this. I served it with noodles, but it should really be served with rice. The sauce is salty and intense. It needs rice to mellow it out.

  • amcandelmo on January 17, 2022

    I loved this - it was the first time I cooked a tofu recipe that I actually enjoyed! The sauce is delicious

  • meg_meb on December 08, 2023

    Maybe my new tofu go to! Might add more black vinegar in the future

  • BearTrapHouse on August 30, 2025

    This is a staple in our house!

  • cardan on September 22, 2025

    I can totally see this becoming a go to for me. It was easy to make, included mostly pantry staples for me, and was delicious. I didn’t find it particularly spicy, so I’ll probably add a bit more gochujang next time. I also think serving with rice takes it from a generous 2 portions to a lighter 4.

  • jazminlui on April 13, 2026

    Didn’t really enjoy the flavors or texture of this one. Tried to follow the recipe instructions searing the tofu but almost burnt them, would reduce the time cooking ‘undisturbed’ to 1-2 mins instead of 4 mins.

  • matt_gn5je0 on March 07, 2026

    This is our new all time favorite dish. Green beans take a bit longer than recommended and I’d suggest keeping a close eye on the timing of the tofu. When the tofu’s in that sweet spot, it’s perfection. I also do the sauce a little closer to a glaze texture just out of personal preference. Absolutely love the flavors.

• Vanilla-brown butter pear tart

  • meggan on November 28, 2021

    The crust was good but shrank a lot in the blind bake and then there was way too much filling. This was really just ok.

• Double-roasted winter squash with ginger-chile brown butter

  • Nancy402 on December 12, 2021

    Really enjoyed this. Particularly the cilantro, lime and ginger. Not a stodgy side dish!

• Spaghetti with melted cauliflower sauce

  • Nancy402 on December 12, 2021

    Excellent meat free Monday dish. The method of cooking the cauliflower resulted in a complex and creamy sauce. Satisfied the carnivore in my house.

  • Jane on December 15, 2021

    Not bad but I didn't love it enough to make again. Though my execution could have been better. I fail to see how pulsing cauliflower in a processor would result in 1/2 inch pieces. You end up with large untouched pieces and a lot of rubble. It really needs to be cut by hand. Maybe because of this my sauce didn't really brown so no caramelized flavor.

  • meggan on December 19, 2021

    I did pulse the cauliflower so it was more riced. Then there was too much for the dish. It was ok but I probably wouldn't bother to make again either.

  • Hansyhobs on January 04, 2022

    I made this with romanesco and it was delicious. Actually four legit servings (we have this for dinner and lunch the following day). Nice heat too. One to make again.

  • pattyatbryce on January 09, 2022

    Tasked ok the first day, but leftovers languished. Ended up throwing most of it away.

  • Asaueres11 on November 27, 2023

    Very meh. I added much more Aleppo pepper and pepper than the recipe called for and still found it quite one-note and bland. We used fresh pasta for this, which was a mistake - it wasn’t robust enough to hold up, even with modified cooking times. Sort of all turned to mush as leftovers. Would not remake.

  • Mandolincaceres on January 12, 2024

    I say this as someone who loves Carla and generally enjoys her food...I was disappointed in this. It takes quite a bit of prep and waiting for what ended up being a very basic noodle and red sauce dish. The melted cauliflower adds nothing but a hassle for the cook.

  • Happykikkers on June 10, 2024

    Was good but not a favourite, nothing too complex. Probably won’t make again. Made with rigatoni & leftovers were fine the next day. Solid 3/5

• Greens, beans, and sausage soup

  • Jane on December 21, 2021

    This makes a large pot of soup, enough for about 8 lunches. It has good flavor and although the broth is quite thin, the soup is filling with the lentils, kale and sausage. I added two large Parmesan rinds which I feel boosted the flavor. I will repeat this.

  • Emily Hope on March 25, 2022

    This soup was a winner for my family. Modifications that I made were to use chicken Italian sausage, to use a prosciutto end in lieu of a parm rind, and to sub a bunch of chard for one of the bunches of kale. I also slightly upped the amount of lentils and reduced the water -- the stated amount seemed like it would make it too soupy for our taste and Jane's note confirms this hunch. I also added some big squeezes of lemon juice at the end (instead of sherry vinegar). I would def use chicken (or turkey) sausage again -- I think a full pound of pork sausage would probably be too heavy, and there's no risk of it drying out since it gets sauteed up front and added back at the end. I also liked the lemon juice, though I'm sure sherry vinegar would be good as well.

  • katiesue28 on March 13, 2023

    This is good, but a lil less exciting than I was hoping. I feel the recipe calls for a bit too much turmeric (and I like turmeric!). If made again, I would half the turmeric asked. I also used some chicken broth in addition to the parmesan rind to have the broth be even more flavorful. Definitely improves the next day.

  • CheesyKranskyLove on October 03, 2022

    Tasty but I didn't think it was very interesting

• Mocha hazelnut biscotti

  • snoozermoose on December 24, 2021

    These are wonderful! They taste like Nutella with a hint of coffee. My in-laws declared these the best biscotti they've ever had.

• Grapefruit-rosemary shortbread cookies

  • Apepin on January 01, 2022

    Delicious and different. These freeze well.

  • Astrid5555 on April 13, 2022

    Ever since I watched Ted Lasso I have been on the hunt for the perfect shortbread cookies, and these are very close. The addition of the rice flower makes them perfectly crumbly but no too crumbly, and I just love everything grapefruit, so these were perfect!

  • Jviney on February 19, 2022

    These were good, I could taste the subtle citrus and the rosemary. Easy dough to work with and cut - a repeat for me.

  • lholtzman on May 22, 2025

    These are amazing. The grapefruit zest is like a secret ingredient that the eater can’t quite place. These are super moist and crumbly.

• Charred flatbreads with whipped ricotta, mushrooms, and scallions

  • pattyatbryce on January 02, 2022

    Great flavor. I'd make again.

• Warm barley with berries

  • pattyatbryce on January 02, 2022

    Really great. I was out of barley, so I used arborio rice. Cooking time different, but rich and creamy result.

• Asparagus with jammy egg and pickle dressing

  • meggan on April 08, 2022

    This is lovely. Made extra sauce to marinate chicken for later.

• The Lalli family's spaghetti and clams

  • Lepa on May 05, 2023

    This is a delicious version of pasta with clams, maybe the best I have ever made. The combination of clams, pancetta, chard and spaghetti was wonderful and the instructions yielded a perfect result. This recipe alone is worth the cost of the book.

  • Hansyhobs on August 06, 2024

    This was excellent.

  • olivia_xyn0te on April 21, 2026

    First time to make clams and this recipe is wonderful! Perfect salinity and lets the clams shine. Will make again!

• Sheet pan chicken with tomatoes and chickpeas

  • SpatulaCity on February 22, 2023

    Successful recipe. The magic that happens when these canned tomatoes cook in the oven for 2.5 hours makes me feel like I’ve unlocked a secret to life. Halved the recipe, but wish I had cooked the full portion of chickpeas and tomatoes. They were so delicious! I added way more garlic cloves because why wouldn’t you want more roasted garlic? Chicken cooked up juicy and flavorful.

  • aimeekitty on March 26, 2025

    This is low effort but yummy. It takes 2.5 hours ish, but if you're home anyway, it's low active time. I'd make it again.

• Grilled chicken legs with warm spices

  • pattyatbryce on June 30, 2024

    Very easy and packs a ton of flavor. We actually liked it more the next day.

  • lhaddad7 on March 15, 2026

    Delicious. Seasoned the morning of. It was perfect.

• Fried farro with grated cauliflower and shallots

  • lholtzman on March 12, 2025

    This was excellent. We had this for dinner along with a vegetable side and it was really filling. I would also serve this as a side dish at a dinner with friends or holiday. My farro burned and stuck to the pan, but my nonstick pan is really bad, so it might be that.

  • lindsey_5xsrit on February 05, 2026

    Great version of Farro and use of cauliflower- could see tossing other veggies into it. Didn’t have herbs to toss in it but would also be a great way to use leftover herbs. Next time I’d probably use all of the lemon zest and 1 less anchovy.

• Spicy seafood stew

  • mpo on June 14, 2025

    My stew was thinner than hers and I’m not sure it’s necessary to make the shrimp broth, than just use store seafood stock. I should not have deseeded the jalapeño because it wasn’t as spicy as I expected and I think needed it for ore flavor. This was good, not great.

  • allisonsemele on January 31, 2022

    This wasn't bad, but I found the broth a little thin and wished there was a sweet component, maybe corn or a little coconut milk. I would also cut the shrimp and fish into smaller pieces. I appreciated the headnote about serving the leftovers chilled, I liked this dish better that way.

• Pork and pozole stew

  • Hansyhobs on January 27, 2023

    Great, easy recipe. Love the end result although my pozole took so long to cook but that's probably because it's been sitting in my cupboard for too long. A squeeze of lime over the stew when serving is great. I made half the portion but still used a full onion and chucked in some bay leaves that needed using.

  • jennicakes on April 01, 2026

    Needed more than 3 hours. I just finished it on the stove. Pretty basic, but came together very easily. Toppings are needed.

• Brothy basil beans

  • Hansyhobs on March 25, 2023

    I already had brothy beans so I made this basil pesto which was incredibly delicious. I don't usually like basil but this was so fresh and vibrant and you don't miss the cheese at all

• Gia's Sunday ragù

  • Hansyhobs on March 27, 2023

    Absolutely worth the effort to make this. So rich and full of flavour. We broke the meat down at the end and kept the bits in the sauce instead of serving the pieces separately. We made the full amount and will be eating this all week. I just used regular short ribs and cooked them whole (seared first like with the pork shoulder)

  • jeff_43hg99 on February 08, 2026

    Big bang for your time recipe. The different proteins lead to a very rich sauce. I chop up the meats and mix into the rigatoni afterwards.

• Seared sweet potatoes with kale and lime pickle

  • laverne_av8ima on March 09, 2026

    This recipe is worth the price of the book! Delicious!

  • BearTrapHouse on April 15, 2026

    Very nutritious!

• The tandem-roasted-chicken trick

  • kat_bb3kpe on April 11, 2026

    An absolute delight. Just as easy as one and it was really nice to have the second one available.

• Fried mushrooms with zesty chile salt

  • dmdmdmmm on January 29, 2026

    I used enoki for this one. More of a user error tbh but my batter was a bit too thick, it didnt give me the crunch i wanted. The chile salt was a biiiit to tangy for me

• Aromatic chicken and ginger soup

  • ebawden on May 27, 2025

    This is outrageously good. There are some typos in the recipe, in that straining of the broth is omitted, as well as adding the can of coconut milk. I used an immersion blender to emulsify but in her video on YT, Carla doesn't. Either way, it's very good!

• Pork and beef stew with ginger, tomato, and kimchi

  • jennicakes on January 10, 2026

    Love this recipe. Have made with all pork with great results.

• Strawberry-rhubarb biscuit cobbler

  • simone_lu3llo on May 09, 2026

    This turned out so delicious! I was skeptical about the hard boiled egg yolks in the biscuit dough, but they turned out so good. Rhubarb was a tough find, but so worth the final result during peak season. I made the biscuit dough the night before to split up the work, made the whole cooking process smooth and easy.

• Pink party cookies

  • amcandelmo on January 18, 2022

    These cookies were very sweet and cute! Icing was a touch too sweet for me but everyone else loved them!

  • ChefLeen on May 27, 2022

    These came out simply tasting like sugar. I’m going to try again and swap out the crisco and replace with butter and freeze dried strawberries. Then use a lemon filling instead of cherries.

• Lemon polenta sheet cake with cream cheese frosting

  • melissa_gkw400 on May 10, 2026

    Very light and tasty. The cream cheese frosting isn’t overly sweet.