• DKennedy on November 21, 2013

  This is really 3 books in one. The first section is a great compilation of home recipes. I would buy this book for the recipes in this section alone. It would also be an ideal primer for a new or newish home cook. The second section is a nod to Tyler's southern roots and if you are into these kinds of dishes (I am not) I am sure they are all very good renditions. The final section is devoted to more upscale, restaurant worthy dishes. Great for trying something a little out of the home cook's comfort zone or for the occasional dinner party. Probably the most useful section of the book for me.

Notes about Recipes in this book

• Chicken paillard with salad greens and creamy Parmesan dressing

  • DKennedy on September 10, 2012

    Homey and delicious!

• Sole almondine

  • kprovost on August 23, 2016

    This dish was fabulous! You kind of schnitzel the sole, which kept it crisp and added flavor. I just made my own simple mashed potatoes to serve with it. Definitely a keeper.

• Ultimate beef braciola

  • nicolepellegrini on February 15, 2025

    I have once again failed at really nicely making a rolled/stuffed steak dish (hence no photo) but it was tasty. Not sure I'd call it the "ultimate" braciola but my husband did eat two large slices without barely pausing to breathe so I take it he liked it. Makes quite a lot of sauce, so I'll be using that as a base for a meat "gravy" this weekend with the last of the steak and adding some sausage and/or ribs to it.

• Roasted kale chips

  • nicolepellegrini on May 21, 2020

    My first time making kale chips and they came out great! Extremely light, airy and crispy. The husband was a little skeptical at first but after a while said he wanted to take the leftovers with him to snack on tomorrow at work, so I'll take that as a success.

• Parmesan-roasted green beans

  • k.nowak on May 23, 2020

    Green beans will never be my favorite vegetable, but this preparation made them a lot more enjoyable than they usually are for me. And the recipe couldn't be any simpler, with no oil, just the cheese and seasonings.

• Kik's famous coconut cake

  • DKennedy on November 21, 2013

    Claire and I made this for Mila's annual cake contest. It is a no brainer dessert, perfect for when you want something easy but that has the wow factor finish. The store bought cake and pudding mix, combined with the coconut makes for a moist cake. The cream cheese frosting applies easily and the toasted coconut garnish really makes it a home run. We made 1 layer and cooked it for a lot longer than suggested in the book or on the back of the box.

  • Kmrdjanov on April 01, 2026

    Forgot to toast the coconut, which would've taken it to the next level, but was simply making it as a weeknight cake so: fine. Used unsweetened coconut and did not find it lacking sweetness. Lined a sheet pan with parchment, baked for 25 min, and cut into quarters before layering. Worked a dream.

• Apple parsnip soup with angels on horseback

  • DKennedy on November 21, 2013

    This is a fantastic soup. I topped mine with lardons but no oysters. I used only 2 lbs parsnips, 2 qts chicken stock and 1 cup heavy cream. Everything else was as described.

• Roasted beet salad with Marcona almonds, whipped goat cheese, and maple balsamic dressing

  • DKennedy on November 21, 2013

    The maple balsamic dressing is wonderful.

• Seared halibut with broccoli purée and red-eye gravy

  • DKennedy on August 26, 2015

    P. 211

• Seared flat-iron steak with creamed chard and caramelized onions

  • nicolepellegrini on July 02, 2021

    This was one of those dishes that, while (mostly) ok, took way more effort (and pans) than it merited for the final product. One pot to boil the greens, a second to then cream them in, a third to make the onions, a fourth to make the beef and olive sauce, a fifth to sear the steak, and a sixth to grill the bread. For two people, too much work!!! Definitely a dish meant for a restaurant kitchen. I was an hour doing all the dishes afterwards. Also, some of the flavors didn't really come together for me, most notably the olives added a sour note that did not go at all with the steak and creamed greens. At least the steak itself was cooked nicely by following these directions.

• Caramelized pears with rum-raisin mascarpone

  • DKennedy on November 21, 2013

    The recipe for the pears (not the marscapone) made as written is delicious. We omitted the marscapone.