• tmjellicoe on February 06, 2022

  Tried the Belgian endive salad with apples and creamy ginger, miso dressing. Found it to be just okay. Will not put it on my list of recipes to try again.

• tmjellicoe on February 06, 2022

  Portobello mushrooms with creamed spinach & red wine shallot sauce was a hit for us. I did sub Swiss chard to avert another trip to the store and really enjoyed this dish. Served with roasted lemony cauliflower from “Peace, Love & Fibre”

• tmjellicoe on January 18, 2022

  Dan Dan Noodles was tasty, tasty! Made the peanut sauce in the morning (could probably make it the day before or maybe well in advance and freeze it?). The rest of the dish came together quite easy once I’d gotten everything ready and measured out.

• Frogcake on January 09, 2022

  Crispy Smashed Potatoes with Caramelized Onion Dip - great recipe! We loved the caramelized onion dip. I added a smidge of garlic, minced and sautéed, to the butter mix. This was so delicious!

Notes about Recipes in this book

• Korean barbecue tofu lettuce wraps

  • hbakke on May 12, 2022

    We loved the slaw with the lime juice and sesame oil. The tofu was good, but the sauce was more of a paste consistency and very spicy. I think the gochujang I used was considerably spicier than the authors. I would make this again, but adjust the sauce ingredients to personal tastes.

• Butternut squash with Thanksgiving trimmings

  • hbakke on December 19, 2022

    Very tasty dinner. I subbed pecans for walnuts, but otherwise followed the recipe pretty closely. The glaze for the butternut squash didn't have enough liquid and was more like a spice rub so I added more melted butter to achieve a pourable consistency. I also added a little splash of balsamic vinegar on the Brussels sprout mixture on my plate for a bit of acidity and I would do that again.

• Dan dan noodles

  • averythingcooks on August 28, 2022

    I scaled this back for 2 with 1/2 the sauce, 8 oz ground pork, 2 oz noodles and then replaced the bok choy with some stir fried veg at the end (small amts each of celery, carrots, sweet red peppers, sweet banana peppers, broccoli florets & red onions). I added a shot of honey to the sauce (the peanut butter used is not very sweet at all) and a tsp of gochujang flakes. With a final addition of fresh spinach and the sprinkle of green onions & chopped cashews, this was a really delicious one bowl dinner.

• Five-spice duck breast with red wine cherry pan sauce

  • tmjellicoe on May 14, 2022

    Really tasty. I halved the recipe and still found one duck breast was enough for the two of us (light eaters). The second one was a nice accompaniment to salad for lunch the next day.

• Turkey cheddar biscuit pot pie

  • tmjellicoe on October 24, 2022

    Really enjoyed the taste of the stew part. I used leftover chicken so I started on step 2 of that part of the recipe. I also made it all in a Dutch oven rather than skillets and then transferring to a casserole dish. The biscuits were tasty, I just had trouble with the texture of the bottom of them being more dumpling like while the top is crispy. Next time I’ll make the biscuits separately, or cover the casserole so they are more of a steamed dumpling.

  • averythingcooks on April 15, 2023

    I only made the stew base this time with a couple of small adjustments. I had leftover turkey (so also skipped step 2) + homemade turkey stock and I added a splash of white wine to the cream sauce (idea from a favourite Jamie Oliver recipe). We topped our pie with Diana Henry's cheddar nut crumble in place of the biscuits and 1/2 recipe fed 2 of us with generous bowls + lunch for one of us today. Easy choice to repeat this and I will try the biscuit topping next time.

• Jerk chicken curry with coconut rice

  • averythingcooks on June 17, 2022

    The jerk chicken curry is on the "to make" list, but this time I just needed the coconut rice. I used basmati and the only other change was that I omitted the lime zest as I didn't think it really went with last night's main. The rice was creamy & flavourful with the ginger giving a great background accent. The lime zest will be used when I make the jerk chicken for sure.

  • averythingcooks on November 27, 2022

    I finally made the jerk chicken (having made/commented on the rice previously) and it was a lovely surprise. I followed it closely other than using 2 chicken breasts (in place of thighs) for a 1/2 recipe. Also, I do want to try the authors' jerk marinade but I had a fridge jar to use up - and I went slowly with this stuff as it is quite hot (they do say "to taste"). I made the stew early in the day and then reheated it for dinner, adding baby spinach, frozen peas, roasted red peppers and Thai basil at the end. This time I served it with buttered & toasted pretzel buns cut into fingers for dipping (in place of rice) and it was a huge hit.

• Hearth roasted chicken

  • averythingcooks on January 08, 2023

    This resulted in a great roast chicken dinner with the highlight being the potatoes and onions that cooked down in the really flavourful butter rubbed all over the chicken prior to roasting. Both the "Hearth BBQ Spice Rub" and the "Confit Garlic" recipes needed for the butter are found in the last chapter. I will repeat this bird :)

• Fogo Island cod amandine

  • janeths on May 18, 2026

    A great combination of flavours.

• Creole shrimp and grits with sweet corn maque choux

  • averythingcooks on September 29, 2023

    I cut this in 1/2 to serve 2, replaced the bacon with the meat from a large Andouille sausage and T topped his bowl with a handful of smallish shrimp sauteed in butter, garlic & my Cajun seasoning. I also made the aged white cheddar cheesy grits for the bottom of the bowls (using yellow grits in place of the white called for) and I am officially starting to love grits/polenta. This was a great use of fresh corn and we both agree that this dinner bowl goes on the absolute repeat list.

• Cottage ribs with soy ginger marinade

  • averythingcooks on January 10, 2025

    I actually used this marinade for a small bavette so I scaled it to 1/3 and there is lots of great flavour here. We didn't really have enough at the end to boil with the honey and use as drizzle but no matter....we were really happy with the results.

• Fattoush salad with heirloom tomatoes and za'atar pita crisps

  • averythingcooks on May 18, 2025

    I came here to make the za'atar/sumac seasoned pita crisps to use with a shawarma-spiced steak salad and I will be back for sure. They were simple & lovely!

• Lyonnaise salad with brown butter Parmesan croutons

  • tmjellicoe on December 10, 2022

    The Parmesan croutons are fantastic. I didn’t use them all so they will be adorning other salads. That being said, I was not enamoured with the salad itself. I found it to be too rich with the bacon fat based dressing and the egg on top.

  • averythingcooks on December 11, 2022

    With a creamy dressing/romaine salad already planned, I saw tmjellicoe's comment and had to try these croutons. The combination of the garlicky browned butter + parmesan roasted onto cubes of ciabatta bread until they were crispy made a delicious addition to our salad. I have enough to use again this week - assuming we don't snack on them until they are gone.

• Honey mustard carrot slaw

  • averythingcooks on January 08, 2023

    This is a great little salad focusing on carrots and we thought the dressing was delicious. I did matchstick my carrots as we now prefer that texture (over grated carrots) thanks to Julia Turshon.

• Apple and fennel cabbage slaw

  • tmjellicoe on June 28, 2022

    Really enjoyed this. I used a red skinned apple and will peel it next time for aesthetic reasons or buy a green skinned one to use as the red skin didn’t look right.

• Buttery mashed potatoes

  • averythingcooks on December 26, 2024

    These are certainly smooth & buttery as advertised even though I initially scaled the milk & butter to 2/3'ds. I did end up adding add more butter to taste along with salt & a (generous!) grind of pepper. These were perfect with a pool of turkey gravy.

• Crispy smashed potatoes with caramelized onion dip

  • averythingcooks on January 08, 2023

    This is yet another great "smashies" recipe to add to my make again list. Using the melted butter with fresh herbs (& some minced garlic thanks to Frogcake's tip) results in very crispy potatoes that seem a little decadent (& are great on their own) but the dip does take them over the top. However, even a scant 1/3 recipe of dip for 1 lb of potatoes was too much for us and we will finish it with some chips today.

• Harissa-roasted parsnips with whipped feta, pistachios and rosemary honey

  • CynDuncs on January 26, 2024

    Fantastic recipe. The feta didn't "whip" as I thought it would be, came out more like a sauce. The combination with the honey was amazing.

• Sake and miso braised shallots

  • tmjellicoe on March 17, 2025

    This is a very rich dish.

• Hearth barbecue spice rub

  • averythingcooks on January 08, 2023

    This is a great little mixture to have on hand that combines whole toasted spices (fennel, cumin, coriander) with other ingredients (including smoked paprika, brown sugar, cayenne etc) from the pantry. I used some of it for the Hearth Roast Chicken recipe from the book and I will not struggle to find uses for the rest of it.

• Confit garlic

  • averythingcooks on January 08, 2023

    This is a great item to have in the fridge (or stashed away in the freezer). I made it for the butter needed for the Hearth Roast Chicken and will have no problem finishing up the remainder. Of course they say to make more than you think you need and I should have listened :) Oh well. it's easy to make!

• Steak and everything marinade

  • averythingcooks on June 22, 2025

    Great with last night's grilled striploins. I made 1/2 which was lots for 2 good sized steaks. They do say this marinade will last 2 weeks in the fridge so it might be worth making the full amount next time.

• Lynn and Lora's barbecue sauce

  • averythingcooks on January 08, 2023

    This is a good sauce which was used for ribs last night with the rest waiting in a fridge jar for lots of uses. I liked the use of maple syrup as the sweetener and I did up the heat (adding chipotle powder along with the adobo chilies called for) to match our palates. I also seasoned it using the barbecue spice rub that also appears in this book.

  • janeths on May 22, 2026

    A multi purpose sauce. First time is excellent on ribs.

• Our house vinaigrette

  • averythingcooks on January 08, 2023

    I often struggle with red wine vinaigrettes being too "harsh" ( likely the "not top notch" brand I can get is partly to blame) BUT this combo of RWV, balsamic, honey, Dijon and lemon juice was delicious over a green salad. It hit all the flavour notes we love in a dressing and it will be repeated often.

  • Luckyme on July 13, 2025

    A lovely vinaigrette for every day use.