Notes about Recipes in this book

• Honey chipotle salmon tacos dorados

  • bwhip on July 04, 2025

    These turned out pretty well for us. I liked the baking technique, and they turned out nicely crispy. Prep was pretty easy. I scaled back the chipotle peppers a bit, as the quantities in the recipe (both with the salmon mixture and the sour cream) seemed quite high. I went with half, and these were still quite fiery - and I like spicy food.

  • Cassondra on January 18, 2026

    The salmon itself tasted pretty plain to me. Overall fine with the accompaniments, I just expected the salmon to taste like more than just plain salmon.

  • jessica_amspez on March 16, 2026

    This was very tasty, although the amount of chipotle peppers would have put me into the stratosphere. One was plenty for the sour cream mixture and 1-2 plenty for the salmon. I used red onion instead of shallots for the salad and it was great. I dont care to cook tacos in the oven like that. I just fried corn tortillas ans assembled at the table like we usually do, adding some smashed avocado with lime.

  • CaptainPantsless on April 09, 2026

    Another attempt to like salmon. Cooking method is genius, husband who likes fish loved these. Topping were all excellent. Giving it full marks because my only complaint is that it has salmon, and that's a me problem.

• One-pan garlicky chicken couscous

  • ozfoodie on January 04, 2025

    This was easy and very tasty. The dill topping really elevates it. I used 6 chicken thighs and it will serve 6 for our appetites.

  • molly17659 on January 20, 2025

    Not as good as I was hoping for. I would season the chicken more heavily and maybe add something else to the couscous. The caper dill mixture was great, but the base dish needs more in my opinion.. Having said that, I think this is super easy and accessible. A good starting point for a more impressive dish

  • peaceoutdesign on May 19, 2025

    I like the idea of this and will try to come up with another version of the couscous and chicken. I did not care for the dill topping at all; it was astringently garlicy, and that ruined it.

  • eatswhilestanding on January 16, 2026

    I followed another's suggestion to zest lemon on top and that was nice. It was quite salty, not terribly but borderline. It would have been nice to have a little more guidance on the recipe on salt quantity. My husband really liked this, both the chicken and the couscous. Kids liked it ok. Will make again.

  • jessie_458g3h on February 25, 2026

    Very easy. A bit heavy for my liking, but solid recipe overall. Would make again

  • william_twih48 on March 23, 2026

    Really, really enjoyed this dish. My only negative would be that it’s a little heavy but otherwise delicious. Subbed Orzo for the couscous. Will make again.

  • rachel_dnjmoy on April 19, 2026

    Love this recipe. Agree it can feel heavy, the caper dill topping does good work to cut the acidity.

  • Brusselspouts on April 28, 2026

    Incredible. I tasted the liquid for seasoning before adding the chicken back in, ended up being the perfect amount of salt. My favorite part was the jammy garlic cloves, might add 20 next time. Topping was great and helped cut through any richness. Served it with the cucumbers on p. 201 (omitted the oil). They were perfect together.

• Crispy ketchup rice with fried eggs

  • gootenbeez on January 21, 2026

    Insanely easy and delicious for a quick meal. If you have leftover rice and don't want to put a lot of effort into a dish, this is it. I added Sriracha and used dill, cilantro, parsley and green onions on three different meals. All were good. I'd like to try this by changing up the seasoning in the rice too.

  • CaptainPantsless on April 09, 2026

    Better than expected. Worked well in my 6-in cast iron skillet. Use a plate to flip - ketchup does not hold rice together.

• Leek and spinach frittata with creamy ricotta and pesto

  • cheffreddie on June 08, 2025

    A nice baseline frittata recipe, ours came out perfectly. I used shallots in place of the leeks and used store bought pesto (Rana brand is best IMO) bc who out here is really making pesto from scratch just to put on some eggs??

• Golden baked potato cake with smoked salmon and poached eggs

  • sophie_lfm61y on May 20, 2026

    I like the concept of the dish, and there were elements that I enjoyed, such as the spiced butter - I really liked the subtle hint of fennel throughout the dish. However I found the dish too greasy, maybe 6tbs of butter instead of 8 would be better. Also think I would make it thinner next time, it didn’t develop a super crispy crunch on the exterior, so it was more mushy than I wanted. Didn’t do the poached eggs because I was lazy but I think it would’ve added even more mush so I’m not mad about skipping those

• Rosemary olive shortbread

  • Josh.lehrer on August 27, 2025

    I found it to taste a bit fishy, but that may just be a figment of my imagination from the olives

• Butter pecan twists

  • jungwon_c66iza on December 27, 2025

    Used 1 lb of puff pastry (1 package from Trader Joe’s), not 1/2, for the amount of filling made from the recipe

• Spiced kebabs with mint sauce and pineapple

  • molly17659 on January 19, 2025

    I really liked this recipe. A lot of flavor for very little effort. I made with beef (80/20) and I do think lamb would be better, but beef totally hit the spot. I'm 50/50 on the sauce. It was a nice compliment to the fatty meat and went well with the pineapple. I think I would have preferred something creamy if I wasn't having the pineapple.

  • peaceoutdesign on May 20, 2025

    This recipe is made by the sweet tartness of the pineapple; without it, it wouldn't work. The mint sauce is good, but too heavy on the garlic. I used only two cloves, and that was enough. The picture in the book shows the meat really glazed up, I did not get this, and I think that it must be the photography? Maybe baste in pineapple juice?

  • jessie_458g3h on February 25, 2026

    Easy enough weeknight recipe. Would probably make again

  • CaptainPantsless on April 14, 2026

    This cooking method slaps. I used a pre-made kebab spice blend with mostly the same ingredients but otherwise made everything as written. The mint sauce will seem insanely pungent but the meat and bread mellow it instantly. Use small skewers and a baking sheet - not sure why the author calls for a 9x13 in a recipe that involves broiling.

  • tina_3w21vq on May 28, 2026

    Meat ok, but pineapple didn’t add anything except more work

• Chicken schnitzel with caramelized lemon gremolata

  • mandycbeck on March 27, 2026

    Just okay, felt a little too labor intensive for a weeknight.

• Creamy peanut butter chicken mafé-inspired stew

  • Plumberful on November 22, 2024

    We really enjoyed this!

  • ozfoodie on December 26, 2024

    This was very nice, though I found the texture of the sliced cabbage in the stew a little strange at first. A solid recipe, though not a 'wow'.

  • ginger2212 on January 04, 2025

    Really liked this and very cozy! It started to taste a little one note though - I added lime at the end with I think gave it a good punch.

  • sburton0409 on August 04, 2025

    Interesting, but delicious! Used coleslaw mix instead of shredded cabbage and carrot. Easily makes 6 portions.

  • jungwon_c66iza on December 21, 2025

    It was good, but didn’t blow us away. Flavor was a little flat. A good comfort food option though!

• Lemon pepper roast chicken with schmaltz potatoes

  • nlehrer on April 02, 2026

    Moist and tender chicken, and the potatoes get so buttery and delicious

• Not-to-brag-but-the-best short rib stew

  • Beck001 on January 19, 2026

    Sauce has good flavor. Would do a little less on prunes as was a bit too sweet. Also thicken sauce which she said was an option.

• Think cabbage rolls in a casserole

  • peaceoutdesign on June 11, 2025

    I liked this, although it was time-consuming, but not labor-intensive. It needs to cook for the entire time to ensure the rice is cooked through. I cut the garlic to 3 cloves. I have noticed that Galen's recipes often call for an excessive amount of garlic.

• Tuna burgers with yogurt-dill sauce

  • gootenbeez on June 04, 2025

    Fairly delicious. I don't think I'll make these exactly the same again but I might change up the seasonings and use the recipe as a guide. I didn't feel the capers added anything to the tuna burger which is a bummer.

  • sburton0409 on July 29, 2025

    Loved it! Herby and delicious. Would be good without the bun as well.

• Crispy coconut chicken bites with pineapple-basil salsa

  • CaptainPantsless on May 13, 2026

    This was very tasty and easy. Coconut breading is always a little messy, but worth it once in awhile. I used chicken breast instead (preference). The pineapple basil salsa was a winner too.

• Arayes-inspired tacos

  • sburton0409 on July 29, 2025

    So so yummy, my husband and I both loved the flavor! Next time, will cook meat separately from the tortillas and blend the chimichurri. Will try with lamb next as well.

  • hkasdan on May 06, 2026

    All components very good!

• Potato chip-fried fish sandwiches with cilantro lime mayo

  • laura_qs4g4l on March 30, 2026

    This was just insanely delicious--maybe the best fried fish sandwich I've ever had and my favourite recipe in this book. Everyone hates deep frying but if I'm doing it, I'm making this. I made it 3 times in a row I loved it so much

• Cheese-stuffed pasta shells doused with saucy summer veg

  • matt_gn5je0 on March 07, 2026

    It’s a decent amount of work but turns out fantastic. The ratatouille like base is delicious.

  • sophie_lfm61y on March 11, 2026

    Solid, delicious, and worth the time. Took a bit of time but nothing about it was difficult, had my partner help me stuff shells so that helped cut down on what I feel is the most hands on part! Be sure to really nestle the shells into the sauce otherwise the exposed parts will remain a bit hard. Stuffed my shells with a mixture of half tofu ricotta/half real ricotta and it was perfect.

• Frizzled shallot carbonara

  • jeff_43hg99 on March 02, 2026

    VERY rich. Doesn’t reheat well with it being an egg based sauce, so for 2 people I divided it in half and it made 2 generous portions. Low effort with a big payoff with pantry ingredients.

• Creamy roasted red pepper pasta

  • Plumberful on November 21, 2024

    Easy to make and very satisfying. Perfect “pantry” dish for those times when you have zero fresh vegetables in the fridge!

  • sburton0409 on July 29, 2025

    Makes so much sauce! Would go great with grilled chicken. Tasty and slightly spice

• Caramelized lemon pesto pasta

  • laura_qs4g4l on March 30, 2026

    This was good but if I was making it again I would wait until I had meyer lemons. My regular lemons made it a bit bitter.

• Mushroom shawarma

  • ch_cmh on May 25, 2026

    I've made this twice now. A smaller portion to use up extra creminis. Would be worth using fancier mushrooms too. It's delicious.

• One-pot baked risotto with blistered tomatoes and burrata

  • Ecngreg5 on January 28, 2025

    This has a terrific flavor and is definitely something I would make again! I substituted canned tomatoes and dried herbs for the fresh, and it still came out wonderfully!

  • Plumberful on December 29, 2025

    I have made this twice now and it is a pleasure, both to cook and to eat! Since it is winter, I used small grocery store Campari tomatoes, which have good flavor and generate nice sauciness. Remarkably, I still have some hardy oregano in my herb boxes, but you could substitute dried. I substituted fresh mozzarella for the burrata.

• Broccoli cheddar beans with crispy cheddar panko

  • gootenbeez on January 21, 2026

    Used a mix of butter, great northern and chickpeas. This was ok. Not amazing but not bad at all. I mean it's broccoli soup with beans. I liked the breadcrumb topping but I'm not sure it adds enough to the dish to bother with again. (I just snacked on it from the pan haha)

• Paprikash-inspired chickpea stew with dumplings

  • icooksometimes on May 07, 2025

    I thought it was a bit bland, but I did love the addition of chickpeas. I roasted the red peppers for more flavor too, I was surprised how little the onions and garlic were represented in the final sauce. I added chicken for more protein. Simmered it in the sauce to cook it, turned out very tender. I'll stick to the family recipe for paprikash though, I think it's more flavorful.

  • sburton0409 on July 29, 2025

    Yummy, don't forget to smash the chickpeas toward the end. Would make again.

• Mushroom kale veggie burgers with horseradish mayo

  • laura_qs4g4l on March 30, 2026

    An excellent veggie burger, great texture and flavour. A bit extra to make it but worth it to batch cook a bunch and have them to cook from the freezer. Delicious.

• Cheesy potato soup with rosemary croutons

  • jeff_43hg99 on February 27, 2026

    Added two links kielbasa that were diced and rendered on the stove. The recipe called for more croutons than I needed with 4 servings.

• Red lentil tomato soup

  • yelizaveta_38dvwk on March 31, 2026

    Tasty and easy to make with what I already had on hand. Like any soup, needs generous seasoning and benefits greatly from the suggested fresh herb and parm.

• Cucumber salad with salted lemon yogurt

  • ellen_gvlooi on May 11, 2026

    refreshing!

• Evergreen potato salad

  • ellen_gvlooi on March 24, 2026

    hands down best mayo based potato salad

• Crisp green salad with caramelized citrus dressing

  • ozfoodie on December 26, 2024

    I was a bit concerned this would be a bit too low-key for our Christmas lunch, but it was well balanced and just right. It took a bit of faffing for me to caramelise the citrus, but the end result was tasty and very well received by the family. I used baby cos (romaine) lettuce.

• Steamy roasted cabbage with crispy garlic pistachio oil

  • laura_qs4g4l on March 30, 2026

    How is this so good?

• Crispy smashed potatoes with sour cream and charred scallions

  • olivia_xyn0te on May 25, 2026

    Delicious recipe. Husband couldn’t get enough. Next time I would add a little champagne vinegar to scallion mixture and would cook on convection setting.

• Honey balsamic roasted cauliflower

  • peaceoutdesign on May 19, 2025

    Mine turned out really dark, so I think I might use white Balsamic next time. I would also have liked it to crisp up a bit more. It is worth making again, especially if I can get it to turn out like Gelen's photo.

• Seared summer squash with soft melting lemons

  • peaceoutdesign on May 20, 2025

    This was fresh and tasty. I would make it again. I would cook the lemons longer because only half were really "melted".

• Easy no-bake milk chocolate pie

  • laura_qs4g4l on March 30, 2026

    I've had some issues with the chocolate becoming freckles when it went into the cold cream mix but it didn't affect the final taste. I've made this at least 3 times and it is always a hit. Easy and super tasty-- not so cloying as other chocolate pies.

• The very best banana bread

  • molly17659 on March 25, 2025

    A decent banana bread but I'm not sure I'd call it the very best. To be honest I don't think any banana bread I've ever had has ever really stood out to me. The turbinado sugar gave the crust a really nice crunch, which was my favorite part. This isn't too sweet either, which I like. I'd make it again but it's nothing to really get excited about.

  • nlehrer on December 30, 2025

    Super moist, fluffy, and delicious! Used brown coconut sugar instead. Wouldn’t have thought to use distilled white vinegar.

  • ellen_gvlooi on March 11, 2026

    made for kylie’s “grandkid” dinner! the sugar and salt on top is a must, perfect banana bread imo

  • lena_r0jk5n on March 15, 2026

    Made into muffins!! Cut cooking time by half an hour but could probably have had them in the oven for 25 min

• Brown butter espresso chocolate chip cookies

  • KCKB on November 10, 2024

    ZOMG this is hitting all my pleasure centers! I’d better try another one just to be sure … yes, this cookie recipe has been precision-engineered to combine my favorite flavors. Will definitely be making again, possibly on a daily basis.

  • CaptainPantsless on April 09, 2026

    Sooo much coffee that it tastes acrid. Texture is off, too. They're kind of... wet?

• Upside-down orange cardamom olive oil cake

  • peaceoutdesign on May 28, 2025

    I hate to say it, but I think that this was pretty awful. Dry and with minimal taste, which I thought odd for having so much cardamom and orange. I did not feel that I could serve it to guests, and ended up throwing it away.