• Christynbj on July 23, 2018

  One of ATK's best books. Recipes have streamlined ingredients and preparations, are full meals (mains & complementary sides) and are generally using mainstream ingredients. Great for a busy family, weeknight meal source!

Notes about Recipes in this book

• Grilled Thai beef salad

  • SACarlson on June 28, 2019

    The ingredient proportions in the dressing recipe are all off. There are better recipes for Thai beef salad out there, so I would skip this one.

• Mediterranean couscous salad with smoked trout

  • Tweedles81 on April 27, 2019

    This recipe made for an excellent family lunch! It was light and refreshing. We didn’t have enough parsley, so we used cilantro and dill instead as the herbs. Otherwise made as is. My husband loved it and wants this added to the weekend lunch rotation! Next time we might try adding olives and feta to make it a bit more filling, but it is great as is!

• Farro salad with sugar snap peas and white beans

  • Tweedles81 on April 22, 2020

    This was a simple, fairly easy dinner that we all enjoyed and that I would make again. I might try doubling the vinaigrette, just because it got a little lost in the farro mixture.

• Quinoa taco salad

  • Tweedles81 on May 18, 2019

    This was okay. It was light which I appreciated, but it wasn’t all that flavorful. For me, the bitterness of the escarole dominated. It was also a decent amount of work (rinsing and drying the quinoa, toasting the quinoa, cooking it, letting it sit in pan, pitting it on sheet to cool). Others may appreciate this recipe more than me, but I likely won’t make this again.

• Ginger beef and ramen noodle soup

  • LillyScout on May 30, 2021

    Excellent

• Stir-fried pork with green beans and cashews

  • cynthia_lx08f9 on February 16, 2026

    This is a fabulous stirfry and I really love the cashews in it. ?

• Pork Milanese with arugula, parsley and Parmesan salad

  • jay.moe on February 26, 2024

    This recipe was a big hit with the family. Served with green beans instead of the salad.

• Spicy Korean-style pork tacos with red cabbage slaw

  • mamacrumbcake on October 23, 2018

    I used leftover carnitas for this recipe and it turned out perfectly fine. These are very tasty tacos that go well with the slaw. I used the full amount of gochujang and found it to be pretty spicy but not inedible. (It was probably the maximum spiciness that my family could tolerate though.) Just like all the recipes in this book, it was ready in an hour or less.

• Parmesan chicken with wilted radicchio salad

  • mamacrumbcake on August 19, 2018

    The chicken parm is quite good but the salad is outstanding—and beautiful! The whole dinner can truly be made in an hour.

• Chicken katsu with tonkatsu sauce, cabbage salad, and rice

  • mamacrumbcake on August 19, 2018

    We LOVE this! It is delicious and every component goes so well together. As with all the other recipes I’ve tried from this book, the entire meal takes an hour to make from start to finish. The cabbage salad is surprisingly addictive and I frequently make it separately as a side dish for other meals.

• Chicken and cauliflower tikka masala with basmati rice

  • mamacrumbcake on October 23, 2018

    This is fine for a quick weeknight dinner, but did not have the depth of flavor or the richness I am used to in chicken tikka masala. If you’re looking for a quick, nutritious, tasty meal, this will suit. But if you are craving a good chicken tikka masala, use a different recipe.

• Cumin-crusted chicken thighs with cauliflower rice

  • mamacrumbcake on October 23, 2018

    The star of this dish is the cauliflower rice. Delicious! It has a deep, rich, satisfying flavor from being cooked in the chicken drippings with a good dose of cumin and paprika. Nothing like any cauliflower rice I’ve had before. I was afraid I would not care for the texture because the recipe only calls for crushing, not grinding the cumin seeds, but they were not very noticeable. The chicken itself was perfectly acceptable but nothing special.

• Chicken mole with cilantro-lime rice and beans

  • Tweedles81 on April 22, 2020

    I made this because I had all ingredients on hand. It was disappointing. It took WAY longer to cook the chicken than stated, like almost double that amount of time. And the mole tasted muddled and was just disappointing. We will not be making this again. My small children enjoyed it though, FWIW.

• Roasted salmon and broccoli rabe with pistachio gremolata

  • Tweedles81 on July 21, 2020

    This was very simple and delicious! We thought that the star of the dish was the broccoli rabe. I would suggest adding salt to the gremolata and squeezing lemon juice over the salmon. We’ll be making this again, maybe even without the gremolata next time for an even quicker dinner!

• Sesame salmon with grapefruit slaw

  • mamacrumbcake on October 23, 2018

    Another tasty recipe from this book! This came together in about 45 minutes. The most time consuming part was the chopping of the carrots. Wanting to minimize bitterness, I did not include the thicker ribs of the Napa cabbage. Next time, I might increase the vinegar slightly. This slaw would be good with oranges as an alternate to grapefruit.

• Pan-seared cod with herb-butter sauce and roasted green beans

  • Tweedles81 on April 25, 2021

    This was a delicious recipe, and not that difficult to prepare. The sauce for the green beans was incredible. I may always make my green beans this way from now on! The cod itself was a bit under-seasoned, even with the butter sauce. My husband added sumac and more salt and said that did the trick. We will be making this again!

• Farfalle with crispy prosciutto and peas

  • Shewi128 on October 21, 2022

    This was ok. One thing about prosciutto is that it can bunch up on you when you chop it, which means it'll stay together when you cook it. Make sure you separate it in the pan to allow it to get crispy. I'd maybe make this again if I have leftover prosciutto.

• Japanese-style yakisoba noodles with beef

  • Shewi128 on March 04, 2022

    We substituted chicken for the beef, and we enjoyed this recipe. The sauce was a little sweet.

• Crispy tofu with warm cabbage salad

  • Shewi128 on January 31, 2023

    Wow, we really liked this. The tofu was super crispy. 2 notes: First, the sauce is just a drizzle over the tofu. Double it if you want more (you will). Second, if you have people who don't love rice vinegar, substitute some lime juice for the vinegar. Also, "warm cabbage salad" is a bit of a misnomer--maybe it should be called slightly wilted cabbage salad. The warmed dressing is poured over cold cabbage salad. I did love the texture, though, so I wouldn't change that. I would make this again.