• historianinthekitchen on September 15, 2024

  The strength of the book lies in its relative accessibility. None of the ingredients are hard to find, and the recipes are, overall, easy to execute. They are also reliable. Taking all that into consideration, I think this is a lovely book for anyone learning their way around the kitchen. I think it is an especially good book for someone cooking for one or two people who likes to occasionally entertain. My final recipe accounting is as follows: Keepers: 3 (ice cream cake, gazpacho, overnight oats) Good: 2 (fish, dip) Not for me: 6 (broccoli, zucchini, shawarma chicken, steak, ice cream sandwiches, breakfast casserole) I have been a bit torn about this book. I vacillate on how much I like it. Overall, it’s not a bad ratio of keepers to non-repeats. That being said, a lot of recipes were a bit middling for my taste. Full review: https://open.substack.com/pub/historianinthekitchen/p/is-this-cooking-in-real-life-is-this?r=78in&utm_medium=ios

Notes about Recipes in this book

• Baked Harbison (fondue for real life!)

  • estanzler on January 19, 2025

    Delicious and decadent

• Honey-roasted cashews with a kick

  • lean1 on March 17, 2024

    used smoked paprika instead of hot chili powder. Other than that kept recipe as is. I liked it alot. Great flavor and will make it again with different mixes of spices.

  • Lottabooks on March 25, 2025

    Took this to a party, and it was a big hit. I was worried about the amount of cayenne and cut in half. Mistake - it was under seasoned. Next time use the full amount. Also, I neglected to read the EYB comment about using smoked paprika. I sprinkled on the nuts after removing from the oven, and it improved the flavor quite a bit. I've read that smoked paprika should be sprinkled on toward the end of cooking - next time I may try the full amount of cayenne, then before removing from the oven while the nuts are still moist, sprinkle on some smoked paprika. I also used good flaky sea salt (French).

• Beach water

  • anya_sf on October 02, 2024

    No way does this serve 8 - a mere 2.5 oz (mostly coconut water) per serving? I'd say 4 max. I'm not a huge fan of coconut water (maybe I haven't found the right brand?), but thought this was decent. Definitely refreshing on a hot day. We liked it even better with a squeeze of lime and splash of soda water.

• Gin martini with rosemary & grapefruit

  • anya_sf on January 21, 2026

    Nice variation on a martini. The grapefruit toned down the strong flavor of the traditional cocktail, making this easier to drink - dangerous, as this is still very strong!

• Garibaldi spritz

  • anya_sf on October 06, 2024

    Made with sparkling water (the other option is Prosecco), this was light and refreshing. Serving size was fairly small - could double if you use large glasses.

• Kale salad with Gouda, Honeycrisp & walnuts

  • anya_sf on October 07, 2024

    I don't always love kale salad, but this was delicious. I just used half the nuts and thought it was plenty. Topped with chicken for a main course, two of us nearly finished it as we both had seconds.

  • Soulkitchenjen on October 28, 2024

    Very, very good. Nicely balanced dressing. The aged Gouda was perfection. So glad kale salad keeps and I can eat this tomorrow

• Ratatouille lentil soup

  • anya_sf on October 29, 2024

    More flavorful than expected - really good, hearty soup. I used half chicken broth and needed a bit more at the end as the soup got very thick. This would also be good served over pasta/rice/potatoes/etc.

• Shaved carrot salad with creamy sesame-ginger dressing

  • averythingcooks on May 20, 2025

    We both loved this little salad! I matchsticked the carrots (our preference for any carrot salad) and added a shot of honey + a big spoonful of a grated beet chutney. I also agree with the author about the versatility of the dressing...there is some leftover which will be drizzled over roasted broccoli.

• Escarole salad with Cara Cara oranges, Marcona almonds & goat cheese

  • anya_sf on January 05, 2025

    So good. Avocado was a nice addition.

• Taverna salad

  • lean1 on March 17, 2024

    omitted the peppers and used a couple of radishes and some sun dried tomatoes instead. Excellent salad will make often.

  • Lottabooks on July 02, 2024

    Excellent salad, especially with farm stand produce. Took advice of New York Times review and (1) sprinkled za'atar on the pita pieces, and (2) served on a bed of spring greens. For leftovers, cook up a new pita - the one from the day before will get soggy. ***Made a second time: invited friends over and prepared the dish through step 4 (and toasted the pita/sprinkled with za'atar) in advance. We lingered way too long talking, and the salad sat quite awhile. At the last minute, I cooked the halloumi - cut it and added it to the salad along with the pita pieces. And, it was GREAT! So, no problem doing most of this in advance. For our friends (and on a 100 degree day), served with the cantaloupe gazpacho (p. 70), and it was the perfect made-in-advance meal.

  • Soulkitchenjen on November 09, 2025

    This is incredible. I used pita chips. Will be making this all the time. Excellent fridge salad.

  • midwifemel on May 17, 2026

    Perfect summer salad! This is an easy salad to add more veggies to, or proteins like steak or chicken. I used feta as my cheese. I also added Zatar (Burlap and Barrel) to my dressing.

• Marinated fennel & green bean salad

  • Lepa on July 08, 2025

    This is a really tasty salad. Even my family members who don't love green beans enjoyed it. I think the pickled fennel and zesty dressing helped...

• Sausage and white bean soup with Swiss chard & skillet croutons

  • estanzler on December 04, 2024

    This really exceeded expectations. I really enjoyed the flavor. I didn't want to open an bottle of white wine, so I threw some sherry vinegar and white wine vinegar in instead. I paired it with the Cara Cara salad on pg 57.

  • anya_sf on February 03, 2025

    I just had half the sausage, but used pretty much the full quantity of other ingredients, and was happy with that ratio of meat. This made 2 hearty dinners + 1 lunch. It was delicious, but a tad salty; next time I'll start with half the salt and add more to taste.

  • jfleissn on January 18, 2026

    We used sweet instead of hot sausage, and escarole instead of chard. Still excellent! I think the heartier green would be a better way to go, though. Also did not add any extra salt— sausages add plenty. It’s a ton of sausage and you could definitely get away with less; more beans might also be nice.

• Little gem salad with avocado goddess dressing & pickled red onions

  • anya_sf on September 24, 2024

    I skipped the picked onions but added cucumber and tomato. Topped with roasted salmon for a delicious dinner. Leftover dressing made a great dip for crudites.

• Celery Waldorf with pickled golden raisins

  • anya_sf on October 15, 2024

    Lovely, fresh, no-mayo variation of the classic Waldorf salad. I made 1/4 recipe as a light dinner for one, which was quite a lot of celery - probably better as a side :-) But the addition of diced chicken or turkey would turn this into a delicious main.

  • Lottabooks on March 25, 2025

    I made this as a side for a gumbo party, as I felt that something light and crisp was needed to pair with the heavier main dish. It was a great salad, and enjoyed by all except blue cheese haters. Since celery is the star, I went to a farm stand for very fresh celery; also, as I cleaned the stalks and leaves, I soaked in ice water to enhance crispness. I used a little less than the prescribed 1-3/4 pounds, and felt it was just right. I shorted the leaves from the celery - they were just too plentiful. Used champagne vinegar. and for a mild blue cheese, local Point Reyes. I think this would be a good Easter brunch side salad. Try to make as much ahead as possible: the raisins, nuts and dressing. Also, dry the celery well so the dressing adheres.

• Melon & cucumber gazpacho

  • Lottabooks on September 24, 2024

    Wonderful gazpacho, made to go with the Taverna Salad (p. 58) on a hot day. First time, used 1/2 jalapeno and felt it could have used the whole thing; second time, just perfect with 1 seeded jalapeno, which gave it a zing. Made in morning to serve that night. Chopped up a few colorful cherry tomatoes along with the basil as a garnish. First time, supermarket cantaloupe, and pretty good. Second time, farm stand very aromatic cantaloupe, and terrific outcome. Get the best melon you can. Didn't try it with the honeydew. Kept well - about 6 servings.

• Avgolemono-ish chicken noodle soup

  • anya_sf on October 15, 2024

    I used 1 lb cooked chicken breast, making this soup fairly quick and definitely easy. Doubled the baby spinach (6 oz bag) and was happy with that amount. My 2 lemons only yielded 1/4 cup juice, but it was fine. Flavorful soup, not too heavy. It made a lot, but we had seconds, so we only got 4 dinner servings.

  • estanzler on November 26, 2024

    This was really nice and flavorful. It could probably use a bit more veg and chicken, but we really enjoyed the dill/lemon flavor.

  • Marvellejoy on February 18, 2025

    Delicious!

  • Plumberful on December 31, 2025

    A very nice, simple soup with comforting lemony flavor. The tempered egg yolks give the broth a silky texture. I used both Israeli couscous and acini de pepe, and substituted lacinato kale for the spinach. Will make again!

• Radicchio salad with pear, cornbread crumbs & bacon

  • anya_sf on December 13, 2024

    Delicious combination of flavors. Two of us finished it for dinner. I just used 6 oz bacon, 3/4 of the dressing, and 3 oz cornbread, which seemed like plenty.

• Tomato and peach salad with toasted farro & mozzarella

  • anya_sf on September 22, 2025

    Delicious, fresh salad, perfect for late summer. Used a mixture of cherry and heirloom tomatoes and 1 large peach. Served over a bed of lettuce (recommended) with grilled chicken breast on the side, 2 of us finished it all as we both had seconds.

• One-pan chicken meatballs with red sauce & spinach

  • bwhip on October 13, 2024

    Very good, flavorful and tender meatballs. I used ground turkey rather than chicken, as it was easier to find 85/15 versus super-lean chicken. We served with rigatoni, and it made for a delicious dinner.

  • Soulkitchenjen on October 29, 2024

    Chicken meatballs have no business being this good. A few notes. The meatballs do better if you put them in the fridge for 15 minutes. The mix is very soft. Also, the spinach does need a little heat to wilt. Maybe don’t do that totally off heat. I had to turn mine back on.

  • gamulholland on February 26, 2025

    These were easy and delicious and the whole family enjoyed them. This made 20 meatballs for us, and I agree with Soulkitchenjen that some time for the mix in the fridge would probably be good to firm it up a bit. Definitely adding to the weeknight rotation.

  • erin_37m1vf on April 11, 2026

    Becoming a staple for dinner with the kids

• Cider-glazed sausages with caramelized apples & fennel

  • luluinphilly on April 02, 2024

    This was delicious , easy and surprisingly complex. Don't skip bread for dunking and a nice green salad.

  • Lottabooks on December 03, 2024

    Great dish. For two people, I made the full recipe but only two sausages. Takes about an hour, and there are several stages. I served an involved salad with it, but that was too much trouble. Instead, I recommend serving with a simple salad (good ideas on page 263 of this book) and definitely bread to soak up liquid. We didn't have the bread, but I caught my husband lifting the bowl to his lips at the end of the meal to finish all the tasty liquid. Do take out the sausages to reduce the liquid - mine were a little overcooked because I left them in too long.

  • anya_sf on December 20, 2024

    I used the whole fennel bulb and red onion and would do that again as they cook down a lot, plus they helped balance the sweet apple. Served with bread and salad (not enough veg for us otherwise). Family enjoyed.

  • averythingcooks on March 24, 2025

    I used fresh "Oktoberfest" sausages & replaced the fennel with thinly sliced celery (as she suggests). I used hard cider for the sauce & as it reduced, I hasselbacked the sausages to get all the flavours into the meat. I was a little worried about the sweetness, so I swirled in some compound butter (with Dijon, basil, capers & garlic). This was delicious served with a colcannon style mash and an easy choice for repeat.

• Champagne chicken

  • anya_sf on October 30, 2024

    I cooked half the chicken (3 thighs) in a 10" skillet but made the full amount of sauce (with slightly less salt) to use up the grapes I had. That was a generous amount of sauce, but it was so delicious that I'd increase it by 1.5x if making the full recipe (the pan may be crowded though). I removed the grapes from the stems for easier eating.

  • lhkelsey on January 21, 2026

    Delicious! It’s on rotation in our house. I omit the grapes.

• Grilled chicken with yogurt & shawarma spices

  • averythingcooks on December 01, 2024

    We scaled this to 1/3 (perfect amount for 2) & used thighs. The meat marinated for close to 6 hours & we used the air fryer this time to good effect. We did like the tahini sauce as written but were happier after adding some hot sauce, tandoori masala powder and a fresh herb mix of parsley, chives & dill. Also, 1/4 of the sauce would still have been lots. I would make this again and try the BBQ for sure.

  • aschick on January 18, 2026

    I baked at 425 for 30 min - less browning but easier and still delicious.

• Orecchiette with white Bolognese

  • anya_sf on October 28, 2024

    Very tasty!

  • averythingcooks on December 05, 2024

    I made 1/2 of the sauce with 4 oz of penne & that was plenty for the 2 of us ( 2 dinners + 2 lunch portions). With no mushrooms on hand, I sprinkled porcini powder over the veg and added diced red shishitos and chopped red & yellow roasted peppers. I prefer to bash up fennel seeds rather than add them whole & I added fresh basil along with the parsley. I was pretty generous with the parmesan & we really enjoyed this.

  • AminaBear on March 01, 2026

    Great! One that will flex with changes. Skipped mushrooms, used seasoned sausage.

  • colleen_0u1stu on March 29, 2026

    Such a delicious recipe.

• Grilled skirt steak with romesco salsa

  • averythingcooks on December 03, 2024

    I used a different (but similar idea) marinade to grill a small bavette steak and we loved this fresh salsa spooned over. The only thing issue...I wish I had warmed the salsa before using it as it cooled our steaks quite quickly. I will make this stuff again for lots of different uses.

• Saucy shrimp alla vodka

  • anya_sf on September 25, 2025

    Delicious. The sauce maybe overpowers the shrimp a little, but it was so tasty I didn't mind. We just got 2 dinners + 1 lunch.

• Salmon with honey & chili crunch

  • njpoirier on July 06, 2024

    This made a quick and tasty weeknight dinner for my husband and I. I bought the suggested Momofuku Chili Crunch and it imparted great depth of flavor to the salmon. Served it with basmati rice and broccolini. Will be a repeat for sure!

  • anya_sf on October 15, 2024

    Simple and delicious. Momofuku Chili Crunch was not especially spicy but was quite flavorful. Cooking the salmon in an air fryer worked well.

  • Soulkitchenjen on November 04, 2025

    I used Lao Gan Ma and this whole dish was really underwhelming. Easy, sure. But it tasted like it.

• Cheesy stuffed squash with kale & brown rice

  • anya_sf on December 20, 2024

    I had 3 honeynut squash but used pretty much the stated amounts of the other ingredients. Didn't measure the rice, just cooked 1 TJ's frozen brown rice pouch. Very tasty. Gruyere could easily be used instead of Fontina Val d'Aosta, which can be hard to find.

• Spaghetti with sweet corn pesto

  • megrmajer on August 25, 2024

    This was fun to make because it felt so different. Who puts corn with spaghetti? Who calls blitzed corn, garlic, and salt a pesto? But it had my favourite summer ingredients, corn, basil, cherry tomatoes...plus spicy panko crumbs and I had three helpings. Great summer pasta. Served with sausages on the side and a green salad.

  • Soulkitchenjen on October 28, 2024

    Omg this was so good. The corn made a silky sweet sauce. The tomatoes provided acid. The breadcrumbs were delicious crunch. This was worth killing my food processor over ??

  • anya_sf on May 25, 2025

    I only needed 4 ears corn to get 4 cups. Overall, this was quite enjoyable, but my corn was pretty sweet and I would have liked something more salty/savory (such as cooked bacon) and acidic (such as lemon juice) to balance it. Next time I will adjust accordingly.

  • stahl_amy on August 28, 2025

    recipe available here: https://www.ediblela.com/lidey-heucks-spaghetti-with-sweet-corn-pesto

  • elisa_m95b99 on February 07, 2026

    A simple and delicious summer recipe

  • AminaBear on March 18, 2026

    Ummm, never knew that I needed this recipe in my life.

• Red curry lentils with sweet potatoes & spinach

  • gamulholland on February 17, 2025

    I’ve made recently a more complex lentil soup with Thai curry recipe, and there is really no reason to when this one is simpler and just as good if not better. Easy weeknight meal. Obviously it reheats well. We didn’t have naan so we ate it with some thick flour tortillas— really good.

  • Plumberful on January 02, 2026

    This recipe is absolutely delicious! I used really nice local farm sweet potatoes, as well as local kale, instead of spinach. My broth was bean broth saved from cooking a pot of shell beans. cooking a big pot of shell beans. It was so much more than the sum of its parts! It also freezes very well. This is a keeper!

  • anya_sf on February 14, 2026

    Relatively simple yet flavorful, even though I was in a hurry and had to condense some steps. I didn't saute the sweet potato, just rapidly simmered it with the lentils and broth for 15 min. Then added the coconut milk plus some diced zucchini and simmered another 15 min. At the end, I stirred in a very small amount of frozen spinach and peas (all I had on hand). Very tasty with quite a kick - I definitely needed rice with it.

• Side of greens with garlic & soy

  • anya_sf on July 29, 2025

    Classic technique for cooking hearty greens. I mostly had chard so I left some of the stems as we don't find them too tough. Half the oil was enough. The tiny bit of soy sauce just added extra umami; the flavor wasn't prominent.

• Maple-roasted squash with grapes, shallots & rosemary

  • anya_sf on November 05, 2024

    Really tasty served alongside sausages. My squash may have been larger than called for - the maple syrup and vinegar were subtle - might double those amounts if using large squash.

• Warm herbed farro

  • Plumberful on January 09, 2026

    Simple, delicious and healthy! I used leftover bean broth and added chopped fresh arugula from a local farm, plus some shredded roast chicken breast. With or without meat, this is a keeper!

  • AminaBear on March 18, 2026

    Amazing. Added rotisserie chicken.

• Green beans with crispy capers & garlic

  • Soulkitchenjen on October 29, 2024

    Delicious and easy. Of note, the green beans need higher heat than medium to get a little bit of char on them. My garlic never got golden. Go ahead and turn the heat up a bit.

  • gamulholland on February 06, 2025

    Agree with Soulkitchenjen about higher heat. I should add: I just used Trader Joe’s cleaned and ready to microwave green beans, and this was such a good recipe that you’d never know I took a shortcut. Also, my son labeled them “Green Beans Piccata,” and he has a point, so if you like chicken piccata, you’ll probably like this easy and delicious recipe.

  • anya_sf on February 15, 2025

    Good way to dress up green beans. My beans did not get any char, but that was okay - note that she says *not* to let the garlic turn brown, which mine didn't and was pleasantly mild. Between the capers and lemon, the beans were quite tangy; next time I will start with a bit less lemon (granted, I only had 12 oz beans).

• Crunchy cucumber salad with peanuts & chili flakes

  • anya_sf on October 15, 2024

    This made a really nice accompaniment to the salmon with chili crunch. I stirred in a diced avocado, a nice addition.

• Creamy polenta

  • averythingcooks on February 05, 2025

    Starting the polenta in just water and then adding the milk and butter for the last 5-10 minutes worked and the result was a cheesy,creamy base as promised. Note to self: scaling recipes to 1/3 cup of polenta/grits makes more than enough for the 2 of us.

• Roasted broccolini with pickled pepperoncini

  • anya_sf on September 25, 2025

    Not a huge fan of pepperoncini, but happened to have some on hand, so I tried this. It was pretty good; the topping added a nice tang. Served with the shrimp alla vodka, as suggested, and it balanced the richness of that dish. Not wanting to turn on the oven, I used an air fryer and over-charred the broccolini, but that's on me.

• Potato and chickpea salad with dill & cornichons

  • Plumberful on January 11, 2026

    This was very tasty and very easy to make, using ingredients I nearly always have on hand, which is the strength of this book, I think. Loved the simple dressing and the addition of chopped cornichons. I will make this again—it is healthier than our family favorite, mayonnaise-heavy potato salad!

• Crispy smashed potatoes with salsa verde

  • averythingcooks on November 26, 2024

    This is a pretty standard prep for crispy "smashies" so the real takeaway is the herby salsa verde. My freezer provided the base..."chive & garlic herb bombs" (frozen in cubes with olive oil) that covered 3 ingredients with chives replacing the scallions. I skipped the mint (not a house favourite) & I used sherry vinegar (one of 2 suggestions) along with the parsley & capers. This was lovely & bright over the crispy potatoes and definitely worth repeating.

• Coconut creamed corn

  • anya_sf on July 29, 2025

    Delicious, but even better with double the lime juice (my corn was pretty sweet) and chile powder. The toasted coconut on top was attractive, but honestly could be skipped.

• Brussels sprouts with dates & crispy prosciutto

  • julesamomof2 on September 26, 2024

    This recipe is your standard roasted brussels sprouts dressed up with dates and proscuitto. I liked the additions, I might skip the dates next time as they didn't add much.

• Peanut butter & ginger cookies (PB&Gs)

  • vglong29 on August 13, 2024

    I really liked this flavor combination. I doubled the amount of ground ginger to help it stand out against the peanut butter.

• Dirty blondies with chocolate, hazelnut & coffee

  • anya_sf on September 29, 2024

    Easy to make, with a large proportion of mix-ins (could use slightly less). I used 60% bittersweet chocolate instead of semi-sweet and was happy with the balance of dark and milk chocolates. Baked 25 min, texture was nice and fudgy in the center. I forgot to sprinkle with flaky salt before baking, so sprinkled it on afterwards, which seemed fine. Yummy.

  • Happykikkers on October 10, 2024

    Yum! These were very easy and nice. I accidentally used baking soda instead of baking powder, but it looks like everything went ok. Tastes like it anyway!

  • bwhip on January 19, 2025

    These turned out great. The only changes I made were to use instant espresso powder rather than ground coffee, and I used all semi-sweet chocolate. Delicious!

  • averythingcooks on May 25, 2026

    I also used espresso powder and for the add-ins, walnuts + a mix of chopped Hershey bar milk chocolate & dark chocolate chips. The full 25 minutes were needed & while I think these are good, the brownie/blondie fan in the house says "great". I plan to freeze 1/2 so we will see how that goes.

• Peaches & cream pie

  • anya_sf on September 29, 2024

    Ridiculously easy to throw together. Peak peach season is over so I used strawberries as suggested. A 9.5" pie plate fit everything nicely. The pie didn't slice remotely neatly but no one cared as it was so delicious. Crust and filling were on the sweet side, so maybe reduce the sugar if your fruit is very sweet. Depending on appetites, this might only serve 6.

• Plum, cardamom & cornmeal muffins

  • lean1 on March 17, 2024

    Used the greek yogurt mentioned above. Great recipe to make fast. Came together very quickly. Even with winter costco nectarines these muffins were terrific. Loved the little crunch from cornmeal. Lots of texture and flavor. Will tr with Raspberries and blueberries this summer.

  • anya_sf on September 11, 2024

    Tasty, moist muffins with really nice flavor. I used mostly white whole wheat flour and Greek yogurt. The muffins were still good the day after baking. Using my standard scoop, I got 15 muffins. Baking time was a few minutes longer, but my oven was running cool.

• Chewy chocolate cherry cookies

  • Sydneypug on March 29, 2024

    These were quick to make, I did 1Tb instead of the 2Tb. Tasty!

  • booksandchow on April 17, 2026

    Soft and chewy. Great flavor

• Everyday granola

  • Bfamkitchen on July 05, 2024

    Quick and simple to prepare and tasted great! I’ll be adding this to our granola rotation.

• Rainbow sprinkle ice cream cake

  • njpoirier on July 06, 2024

    My friend made this for Fourth of July and it was delicious! Great option for holidays and birthdays as it is unfussy and festive!

  • gamulholland on March 31, 2025

    This is very little work but you need to leave enough time for each layer to freeze before applying the next layer. So I made it over a leisurely Saturday for a birthday party, and it was delicious. It also looked great. The little bit of salt in the Oreo later really added to it. Big hit with the kids, but also with the adults. Also— if you don’t use the premium ice cream, you will not need 42 oz — a half-gallon(?) of Tillamook was perfect.

• Overnight oats with almond butter & strawberry jam

  • njpoirier on July 06, 2024

    I started making this as a way to use up my Costco sized bag of old fashioned oats. I used Bonne Maman instead of making my own jam but was very satisfied with the results. The flavor reminded me of pb&j oatmeal.

  • hbakke on July 23, 2024

    I used almond milk and (previously made) homemade strawberry jam to save time. I love the addition of the jam to these overnight oats. I would make this simple breakfast again.

  • anya_sf on October 09, 2024

    I used commercial strawberry jam for convenience. I wasn't sure if I'd like overnight oats, but really enjoyed the flavor of this, so I'd definitely make it again.

• Avocado goddess dressing

  • anya_sf on September 24, 2024

    Delicious salad dressing or dip.

• Hummingbird pancakes with caramelized pineapple & pecans

  • anya_sf on November 04, 2024

    Very tasty banana pancakes with pineapple-pecan topping. Leftover topping was delicious warmed up and served over vanilla ice cream.

• Cider & maple vinaigrette

  • anya_sf on December 20, 2024

    Perfect dressing for a green salad to go with the cider-glazed sausages. Maybe my mustard was a little weak, but I'd increase that next time.

  • averythingcooks on September 30, 2025

    This was lovely over a simple green salad beside a cheesy main and I can see making it often.

• English muffin breakfast bake

  • averythingcooks on February 11, 2025

    I made this with chunks of breakfast sausage in place of the bacon (and still using maple syrup). We ate this with my home-canned chili sauce and I liked the texture of the slightly toasted English muffin chunks. Mine sat in the fridge for around 6 hours and a 1/2 recipe fed 2 of us dinner + 2 more servings for today. I'm not sure it rates "absolute repeat!" but I will probably come back again on another eggs for dinner night.

• Champagne vinaigrette

  • averythingcooks on March 31, 2025

    A nice little dressing for a green salad. We like our ratio to be heavier on the assertive vs the oil side so after shaking, I did add a little more mustard & vinegar (easy fix) and I really appreciate a dressing recipe that doesn't make a gallon (hello Ina!). The full recipe makes 1/3 cup which dressed 2 small salads last night with enough for the same tonight.

• Blueberry muffin sugar cookies

  • ginger2212 on July 05, 2025

    Meh. I didn't have a stand mixer but otherwise followed the recipe to a T. The flavors were good which is why I gave this 4 stars, but not soft and kinda glue-y. I wanted to make the ice cream sandwiches but honestly not sure they'll be worth it.

  • heyksquared on April 13, 2026

    I used dried blueberries, because I thought they would be easier to work with — I think they were. I prefer smaller cookies so did a heaping tablespoon, and baked for about 10-11 minutes. Turned out great!

• Whole-grain mustard vinaigrette

  • averythingcooks on January 05, 2026

    As is my habit/our preference, I started with 1/2 the oil & that was all it needed. We enjoyed this "sharp with a little sweet" dressing over a simple side salad. I also appreciate dressing recipes that do NOT make a massive amount/require serious scaling back...the full recipe 1/2 cup is a perfect amount for 2 of us for a couple of nights.

• Roasted pears with brandy & brown sugar

  • ginger2212 on January 18, 2026

    outstanding! and so easy! you don't need to peel the pears which is amazing. I popped in the oven right before we sat down to dinner and it was ready when we finished. My husband suggested I triple the recipe next time!

• Sweet potato & poblano hash with eggs

  • aschick on March 06, 2026

    Recipe also includes deglazing with white wine vinegar, which adds great flavour!

• Classic cornbread

  • layne_2a1rdw on March 14, 2026

    Really good and easy! Used salted butter and it was perfect.

• Greek red wine vinaigrette

  • jwindersteed on May 07, 2026

    Garlicky. Good for me but may not be for everyone.