Notes about Recipes in this book

• Crispy lemon garlic butter chicken

  • Sylfea on September 05, 2025

    Angel choirs start singing whenever I serve this.

  • eileentien on October 05, 2025

    It was so easy and flavorful! The skin came out perfectly crispy, and we served it with rice to soak up all that garlicky lemon butter goodness. Definitely one I’ll be making again. Simple, quick, and delicious!

  • Beck001 on October 28, 2025

    Would reduce the amount of oil next time as there was already too much from the skins (I did even trim it down). For me it was ok - but have had better versions

  • ezwriternc on January 18, 2026

    Made as written. Came out so good. Served with steamed cauliflower and smashed potatoes from her website.

• Creamy sausage pasta

  • Logan92995 on January 04, 2025

    Really tasty and easy to make pasta! Sauce wasn't quite as thick I'd've liked -- probably would let cook a few minutes longer. I also recommend making this in a Dutch oven, as it has more capacity for this pasta

  • dbuhler on January 10, 2025

    This was just okay for us. I subbed the pasta for large shells and I thought it was too much pasta, so I would reduce the amount next time to 12 or even 8 oz. I also found the flavor of the sauce to pretty lackluster, so I added some Parmesan and Romano cheese and some fresh basil. It was a very easy and quick weeknight meal.

  • averythingcooks on February 03, 2025

    As we like "more stuff than pasta", when I scaled to 1/2, I used only 4 oz of rigatoni and closer to 10 oz of sausage meat (a mix of mild & hot Italian). I rummaged for things to avoid any "bland" or "1 note" comments, adding diced Fresno, banana & shishito peppers and using frozen spinach & fresh basil for the "greens". Lastly I used less broth than called for to rinse out the last spoonful from a jar of sun dried tomato pesto. With lots of parmesan & red pepper flakes over top , we enjoyed this creamy, comforting, bowl which also made great use of my pantry, fridge & freezer.

  • anya_sf on September 30, 2025

    Made 1/2 recipe but with way more kale - the whole bunch - which I wilted and squeezed dry separately, as I didn't want to introduce more liquid. The sauce reduced just fine but still didn't cling to the pasta as much as I'd like, but the flavor was rich and delicious.

  • pattyatbryce on October 13, 2025

    Very bland. I've made similar from other books and this was really flat. Used 5 oz spinach instead of kale with no regret.

• Honey sesame ginger beef

  • mondraussie on October 26, 2024

    This was OK, but not amazing... don't know if I would bother again.

  • Logan92995 on November 21, 2024

    Really lackluster. Nothing stood out.

  • dbuhler on January 10, 2025

    We actually liked this, but I would make some small changes next time. I had to sub regular soy sauce, and I used mirin instead of the called for wine because that is what I had on hand. I found the dish to be way too greasy, so next time I will drain the beef after browning before I add the sauce. I served it over brown rice with steamed veggies on the side My kids really enjoyed this so I'll probably make it again, and it is a super quick dinner to get on the table on a weeknight!

  • averythingcooks on February 04, 2025

    Based on the notes here, I made some quick changes including draining the fat from the meat (a 50:50 beef:pork mix). I added a mix of diced peppers (Fresno, banana, serrano & shishito) to the pan with the onions etc. I made the sauce as written but for us, the issue was that it came across as salty. Also, (I guess due to my Kikkoman low sodium soy sauce) the end result was nowhere near as dark as the pic. We served this over cauliflower rice with an Asian slaw and agree that this is an idea worth playing with but we will definitely need to get that salt down.

  • vegabond2016 on August 24, 2025

    This dish was okay, but Nagi has other ground beef recipes that are a lot better (like her Biryani recipe from her first book). I felt like something was missing. If I cook this again (big 'if'), I would add more ginger and maybe some other spices. And serve it with something besides plain rice. I didn't make the cucumber ribbons - maybe it would have been better if I had.

  • anya_sf on August 26, 2025

    Super quick and easy, but I agree with others that this was fine, not great. I used 12 oz turkey but made the full amount of sauce and added some bean sprouts and frozen peas at the end. Served with quick pickled cucumbers and carrots, plus some chili crisp, which were nice counterpoints to the sweetness.

  • eileentien on October 06, 2025

    The Honey Sesame Ginger Beef was ridiculously easy to pull together. That glossy, caramelized sauce hits every note: sweet, savory, gingery, nutty, and just the right amount of sticky goodness.

  • Anjackson1003 on January 27, 2026

    Really easy to put together for a weeknight dinner! The sauce has a lot of depth and the sesame was present throughout. Served over TJs brown rice with a Korean style cucumber spicy cucumber salad.

  • angela_woef21 on February 09, 2026

    Doubled the recipe and it took longer to caramelise, but worth it

  • breakthroughc on February 27, 2026

    We really enjoyed this. It exceeded my expectations based on the notes. I did use dark soy sauce. I also served it in a bowl over rice with Chinese broccoli and quick pickled cucumbers. Eaten alone it is a bit salty, but when mixed with rice and vegetables it was delicious. I also used really high quality hamburger. Supermarket 80/20 would definitely need to be drained. I suspect the leanness and quality of the hamburger in Australia is superior to the American grocery store variety. I will had some chili oil to the sauce next time I make it. There will be a next time as it is quick, flavorful and I have a freezer full of hamburger.

  • marissa_lgp76x on March 22, 2026

    This is a hit with the kids! So easy and fast for a night you don’t really feel like cooking.

  • julia_455qai on April 25, 2026

    Made with chicken, good but not great

  • Chelsea_c88 on May 07, 2026

    Not bad at all. Easy, I love the technique. The beef is super tender and has a great flavor - albeit a little sweet. I can’t add any chili (cooking for a little child) but if I could, I would! Gochujang would probably go a long way in this one. As it is, a good pantry staple type weeknight dinner if you have a pound of ground beef. I’d make it again but it isn’t anyone in the house’s favorite.

• Double crunch hot honey salmon

  • vegabond2016 on November 15, 2024

    My new favorite way of making salmon! I served it with Buttery Seasoned Rice (recipe from the RecipeTinEats website) and green beans. I cooked the salmon and green beans in my air fryer at 400F for about 12 minutes. I didn't feel like taking the time to heat the honey in a saucepan per the recipe, so I microwaved it for 1 minute instead.

  • dbuhler on February 26, 2025

    My whole family loved this! They only change I made was it with the hot honey recipe...I omitted the pepper flakes since my kids and husband don't like things too spicy, and with that change it was the perfect spice level for everyone to enjoy. Next time, and there definitely will be a next time, I would add a little bit more salt to the double crunch crumb.

  • anya_sf on August 06, 2025

    Yummy. I had a large but thin fillet of salmon, which I left whole and just coated the top. Baked for the full amount of time as I wanted the fish cooked through. It was still nice and moist. Half the hot honey (which wasn't that hot) was plenty for us.

  • Sylfea on September 05, 2025

    Made this 3 times and it was amazing each time. Cooktime might be shorter depending on the size of your fillets. The hot honey is not that spicy and adds an important element to the dish.

  • patioweather on September 22, 2025

    So easy and good. I might use this as a base to experiment with other flavor combinations.

  • eileentien on October 08, 2025

    Super easy and fast to make. The coating came out perfectly crispy. Daughter said it tastes like fried chicken but with salmon! The hot honey seemed spicy at first but balanced beautifully once paired with the fish. Served with bok choy and white rice. So good, definitely a repeat recipe.

  • ezwriternc on January 18, 2026

    This came out great. Will definitely make again.

  • Beck001 on February 01, 2026

    Super easy to make & teens loved it. I just used my own hot honey (Whole Foods) I had on hand which made it even easier - and knew my family liked it.

  • peaceoutdesign on February 27, 2026

    This was great. I think next time, I will substitute the paprika for Ras el Hanout. An internal temperature of 122 was not cooked enough for me and I upped the temperature to 130

  • jed_zpb1h3 on May 14, 2026

    If you can stomach the cost of salmon

• Korean BBQ chicken

  • Myzadim3andGLA on May 14, 2025

    This is another Nagi hit! A delicious meal even though I subbed out some of the gochujang for red miso. Also made it with skin on, but bone removed chicken thighs. Very , very tasty! This will become a regular.

  • halfchefc on May 29, 2025

    This was good & easy if you can remember to marinate. Served with sautéed sugar snap peas & a cucumber salad.

  • averythingcooks on June 02, 2025

    The "boneless/skinless/broiler" option worked great and after reading the comments here, I used a 50:50 mix of gochujang & red miso and we really liked the result. My chicken marinated overnight and we really enjoyed this served over buttermilk mashed potatoes & frozen peas. Easy choice for repeat.

  • Lsblackburn1 on July 18, 2025

    Super easy and tasty. I used 4 bone-in thighs.

  • Aggie92 on October 25, 2025

    Delicious, easy dinner with a nice kick to it. I could slurp the sauce with a straw and be happy. Marinated 4 bone-in thighs overnight. Served with jasmine rice and a salad.

  • Yuanboa on January 12, 2026

    I did the boneless version in the broiler, it was quick and delicious

  • sburton0409 on February 25, 2026

    Easy and delicious!

  • Beck001 on April 19, 2026

    Very easy to make with good flavor

  • anya_sf on May 25, 2026

    I marinated 6 boneless, skinless thighs 4 hours, grilled 6-7 min per side. No basting. Still super flavorful! Family would have liked extra sauce on the side, so next time I will plan for that.

• Creamy mushroom wild rice soup

  • dbuhler on May 15, 2025

    This was fantastic!! For personal preference, I used two carrots, omitted the celery, and I opted to add the ground sage. I served this with rolls, but next time I will definitely serve with crusty bread because this soup is rich! I can't wait to eat this for lunch tomorrow!

  • pattyatbryce on October 03, 2025

    This was very good, but I have another mushroom/wild rice soup that I like better. Only chance to recipe was to use some fresh sage vs. ground because it was what I had on hand.

  • anya_sf on October 28, 2025

    Delicious, but very thick and creamy using 1/3 milk, 2/3 heavy cream. Used dried thyme and a bit of fresh sage as that's what I had. Next time I will add another cup of chicken broth (maybe with an extra bit of Better than Bouillon) and use more milk/less cream, to decrease the richness and to bring out the savory notes. I stirred in a bag of baby spinach at the end and liked that addition.

  • bernalgirl on November 04, 2025

    A hearty and delicious soup. I used half milk/half cream, doubled the carrot and celery, and added both chile flakes and chanterelle powder at the sauté step. Crusty bread is a must!

  • leigh_li4u8l on January 08, 2026

    A good base recipe, you can change up the grain and the herbs for different takes. I used precooked farro because wild rice was expensive! A cup of cream is bananas, I did half cream, half milk and it was just right for my palate.

• Sticky Asian meatballs

  • averythingcooks on February 21, 2025

    I just made the meatballs for a pan of "different" sauced meatballs, veg & noodles...this time a jam based, fridge clean out glaze. The ground pork makes them tender as promised (oven baked to just under rather than pan fried) & they have good flavour...5 spice can be a bit of a hard sell here, but we both really liked them. I already know that we will like her sambal, hoisin etc glaze so I will come back for the full recipe soon.

  • anya_sf on August 16, 2025

    Quick and easy. Delicious served over rice with Asian broccoli salad on the side. I hate frying meatballs, but these weren't too bad since they finish cooking in the sauce.

  • Idril on September 22, 2025

    The meatballs were tender even with a leaner pork and tasty. The sauce is sticky and unctuous and not overly sweet, but feels quite decadent. If you enjoy hoisin sauce you will enjoy it as that’s the dominant flavour. Not a blow you away dish but a solid weeknight post gym recipe with some broccoli in the Asian dressing (as recommended).

  • Beck001 on November 21, 2025

    Made it twice bc quick & easy. Second time used a lean ground beef and turned out fine. Reduced some of the sweetness in recipe

  • Ana10000 on February 02, 2026

    Easy and tasty - a good, quick midweek recipe. Needs quite a few greens on the side to counteract the sweetness of the sauce. My 16 yr old son likes this so much, he volunteers to make it - what's not to like?!

  • Staceydee on March 07, 2026

    Very easy and tasty but I felt like the sauce was missing something

• Spicy tuna crispy rice bowls

  • anya_sf on September 13, 2025

    A tasty way to dress up canned tuna. I preferred less sriracha and added some edamame to my bowl. The crispy/chewy rice texture was very enjoyable, but this would be fine over plain rice also.

  • patioweather on October 30, 2025

    Contains my partner’s two favorite food things: crispy rice and assembling your own taco/fajita/handroll.

• Golden chicken noodle soup

  • anya_sf on February 23, 2025

    Much more flavorful than expected. I used leftover rotisserie chicken and stirred in some frozen chopped spinach for extra nutrition.

  • ezwriternc on January 18, 2026

    The turmeric gives it a gorgeous golden color. Came out great.

• Crispy rice paper fish rolls

  • arlabevan on May 18, 2025

    We love this recipe with Ling cod. So quick and easy and the dipping sauce is amazing. Nice weeknight dinner with a salad as Nagi suggests.

• Texas cowboy chicken

  • averythingcooks on February 24, 2025

    We made this for her "cowboy chicken salad/chipotle dressing recipe" (worth repeating!) but would also absolutely make it again for all kinds of other uses. This time I sliced 1 good sized breast into fingers before marinating in 1/3 of the mixture & then cooked them in the airfryer. I will also try this marinade with thighs as she suggests.

  • anya_sf on June 02, 2025

    I had 2 larger (12 oz) chicken breasts which I simply sliced in half horizontally, which made them 1/2" at the thickest end. They did take a few minutes longer to cook though. Marinated 6 hours, they were very flavorful and juicy.

  • PriyaPath on March 26, 2026

    Excellent!!! Something that can be eaten with the salad recipe in the book but also with tacos etc. Can make the spice mix ahead of time and keep on hand then add the wet ingredients. I put them dry spices in little ziplocks so I can make it when I need.

  • Solojones on April 15, 2026

    We used the marinade on drums and bakes them. Flavour good would use marinade to make fajitas

  • Staceydee on March 07, 2026

    Made for the salad. Was great!

  • mingwai_cy960g on May 26, 2026

    Easy, delicious, will make again. I cut my chicken breasts in half vs pounding them and grilled them after marinating for about 8-9 hours. My husband and I both loved it.

• Chicken bites with mushroom gravy

  • MollyB on November 06, 2024

    Pretty good, comfort food dinner, but not an especially exciting recipe.

  • AndieEats on September 28, 2025

    Like others, this was a fine meal but a little bland and nothing exciting. I served it over buttery mashed potatoes.

  • Kinhawaii on September 28, 2025

    I agree with others about it being okay but I had run out of beef stock & had to use chicken stock. Added more Worcestershire, soy sauce & mustard.

  • luluf on November 12, 2024

    Easy but bland. I have a better recipe for chicken and mushrooms from BBC Good Food

• Baked satay chicken

  • aargle on January 04, 2025

    This is an easy and delicious tray bake that my family thoroughly enjoyed. The sauce took a bit longer to thicken up than recipe said. Served with rice and steamed broccoli. I think it is important not to overcrowd the pan.

  • bernalgirl on February 12, 2026

    This recipe is so savory, and so easy. Based on previous posts, I cut the water in half and didn’t dothe last baste. The sauce was perfectly thick, the chicken tender, and the skin nicely browned. It was delicious!

  • ezwriternc on February 28, 2026

    This came out great. Must make again.

  • Beck001 on October 28, 2025

    Very flavorful - but too much sauce and never got it to the right consistency. I even made it twice bc of the flavor adjusted water and still struggled also seemed like too heavy a sauce

  • Yuanboa on January 15, 2026

    Followed the recipe and it was very easy. We all enjoyed the flavors. Next time i will try boneless/skinless and heat the sauce in saucepan then cover the chicken with it prior to inserting into oven. I would reduce the time by checking chicken temp

  • angela_woef21 on January 26, 2026

    Cook for an extra 10 minutes

  • pattyatbryce on September 13, 2025

    Great sauce - but it took a lot longer to thicken up. Next time start with less water. I like my skin crispy and it did not achieve that, but that sauce made up for having to remove the skin upon eating. Served with the Asian Broccoli Salad from the same book.

  • jed_zpb1h3 on May 13, 2026

    I hope you love peanut butter. If not, put less.

• Crispy one-pot beef burritos

  • aargle on March 01, 2025

    So far I think this is my favourite recipe from the book. Next time I will make sure to use the large tortillas much easier to stuff and roll. Certainly makes a large amount very tasty and very filling. Will become a family favourite.

  • bernalgirl on November 03, 2025

    My family loved this so much we’ve had it twice in one month. My family doesn’t like rice in our burritos, likes things spicy, and only half eats beans so I made some changes: omitted rice, beans and extra liquid, added one finely chopped jalapeño with the onions, cut the red pepper to small dice, and added 1 T New Mexico chile powder to the spice mix. Made black beans from dried and made refried beans, and used pepper jack in place of Colby. I spread refied beans across the bottom of the tortilla, topped with cheese, andded the filling, and rolled and crisped as directed. Without the rice this mixture makes 6 generous burritos. We devoured the leftovers; 1/2 burrito at breakfast and lunch across the week.

  • ezwriternc on February 28, 2026

    Great, easy, family friendly meal.

  • averythingcooks on May 10, 2025

    I scaled this back to 1/4 and still have leftovers after 2 generously filled 10" inch tortillas. I used pickled Fresnos in place of a sweet pepper & added some other diced hot peppers from the freezer. "One-pots" are not usually my 1st choice but this worked well. I added a smooth, spicy rst'd tomatillo-chipotle salsa with the shredded cheddar & monterey jack and although I tend to veer towards enchiladas rather than burritos, we thought these were great.

  • arlabevan on May 17, 2025

    This is such an easy recipe and a great way to feed a lot of people! We made them ahead and then reheated in the air fryer for a very crispy outside. Delicious with a salad and some condiments and hot sauces. These freeze well too. It made 10 large burritos! Will make again for sure.

  • anya_sf on June 19, 2025

    We liked these very much with the avocado crema (made extra and glad I did). My rice did not cook evenly though - I checked it after resting and needed to turn the heat back on for another 5 min. Also, my burrito-sized tortillas were actually 9" not 10", and not super soft, which made rolling them tricky, though they held their shape once crisped. I had extra filling and only needed 1.5 slices cheese per tortilla.

  • mzernone on October 05, 2025

    Delicious - I would add more cheese next time but other than that this is a real hit.

  • jed_zpb1h3 on May 14, 2026

    So good!

• Sticky pantry chicken - my maiden recipe

  • aargle on August 13, 2025

    This was a huge hit with my family - I used 2tbs of siracha and also added 1/4 tsp of Chinese five spice and served it with rice and steamed beans and snow peas. Was sticky saucy and delicious. It was sooo easy.

  • sarahj22 on October 27, 2025

    Easy and tasty. Likely a repeat for nights when you want something that comes together easily without much chopping or faff. I only used 1tbsp Sriracha and served my four-year-old the glazed chicken (without the sauce) and she ate it happily. My thighs took longer to cook than the recipe specified, which meant I cooked the sauce for longer than planned, so it was a bit over reduced and smoky-tasting, but still tasty. I omitted the parsley and served with crispy potatoes, salad, light mayo and gherkins.

  • Lepa on November 12, 2024

    This is really good over mashed potatoes. It took longer to cook the sauce down than indicated in the recipe, and it never turned the dark color in the picture, but the sauce was so good!

  • averythingcooks on January 05, 2025

    Where do people get 6 boneless skinless thighs that weigh even close to 2 lbs? My 6 thighs came in just under 20 oz so I made 1/2 the sauce. The sauce is very good (and in our opinion the optional sriracha is essential!), I used cider vinegar (for the “any clear vinegar” called for) and we really enjoyed this over mashed potatoes with roasted broccoli on the side.

  • Plumberful on January 11, 2026

    A good and easy dish with loads of flavor in the sauce. I made it, as written, with 2 T of Sriracha, but added an extra splootch of ketchup to temper the heat. My sauce took longer to reduce and it didn’t get as dark and thick as the photos—I think I’ll just add less water next time.

  • JimCampbell on October 31, 2025

    A 3.0 out of 5. A very easy weeknight dish to prepare. Kind of BBQ like, and kind of not. The flavors are certainly amp'd up. The only change we made was to use one tablespoon of Sriracha instead of the two tablespoons called for in the recipe. We served it with buttermilk mashed potatoes and microwave broccoli. I ask the wife if we should make it again and her response is "I liked it". So it's on the list. Perhaps not the short list, but on the list none-the-less.

  • dbuhler on January 08, 2025

    We really enjoyed this! I used breast meat and followed her directions to cook for less time and that worked well. I really liked the sauce...the soy and Dijon mustard really add something here. I opted out of Sriracha because my kids can't tolerate spicy, and we still liked the sauce...it was very flavorful! I served this over the suggested mashed potatoes and roasted broccoli on the side and I that was a good choice, but I think it woould also be good over rice. I will definitely make this again!

  • anya_sf on June 09, 2025

    Like others, we enjoyed this with mashed potatoes and roasted broccoli. I used a scant 2 Tbsp sriracha and my husband loved the spice, while my son could tolerate it as his generous serving of mashed potatoes balanced it out. My sauce took about 5 minutes longer to reduce (the pan was crowded).

• Creamy, cheesy spaghetti

  • bernalgirl on September 30, 2025

    Cook Italian sausage w onions and garlic first. Put aside. Par boil broccolini separately. Put aside. Double the sauce recipe. Add chili flakes and Italian seasoning. Use grated parm. Use a ridged pasta shape.

• Sweet & sour crispy pork chops

  • bernalgirl on October 02, 2025

    I cut the sugar by half and added a tablespoon of sriracha. This is the semi-gloppy sweet and sour of Americanized Chinese food, but it goes oddly well with the crispy pork chops, especially generously garnished with slivered scallions. I think sweet potato starch would work better than cornstarch. Bok choy and egg fried rice rounded out the plate.

• One-pot chicken tomato pasta

  • bernalgirl on October 13, 2025

    Chicken and pasta don’t always appeal but this was very good. The Italian seasoning lends an Italian sausage flavor, while the chicken thighs cooked this way are lighter and tender. My husband increased the chile flakes and used parm for the cheese and rigatoni for the penne. The leftovers are even better.

  • Staceydee on March 07, 2026

    Easy meal for the family with a 3 year old

  • anya_sf on April 10, 2025

    Making 1/2 recipe in a 3.5 qt Dutch oven worked well, I just needed to watch the heat so the liquid didn't evaporate too quickly. I could see making this again as it was easy and convenient, if not super exciting. Fresh basil helped. A splash of cream might be nice.

  • luluf on November 12, 2024

    Super easy, tastes ok but needs 50% more chicken. More of a dinner for small children, i feel

  • dbuhler on December 08, 2025

    The flavor of this was okay, but it wasn't very exciting for us. My kids ate it but didn't ask for seconds which is unusual for a pasta dish. Dont skip the basil at the end...I didn't have any and I think it would have really addedd some needed flavor. I also agree with another comment, this was very pasta heavy and I would have liked to have more chicken.

• Spicy sesame ginger noodle soup

  • bernalgirl on October 13, 2025

    This broth has plenty of flavor and comes together so easily! I stir-fried ground turkey with scallion whites, ginger, garlic, and Charlie sauce in place of cut up chicken thighs, then prepared the broth in the same pot. I used Shanghai bok choy in place of Chinese broccoli, added enoki mushrooms, and used baked dried ramen noodles (A-Sha brand) rather than the traditional fried instant noodles. We really enjoyed both the speed and flavors in this soup.

  • anya_sf on January 01, 2025

    Loved how quick and easy this was. The broth was loaded with flavor - almost too intense - and I used half the amount of white pepper instead of Sichuan. Did not need more chili crisp on top. I used (more) yau choy and we wouldn't have minded more chicken. Would definitely make again, perhaps with slightly less sesame paste and chili.

  • anya_sf on January 28, 2025

    Made again with 1 14.5-oz can broth per serving, slightly less chili crisp, and about half the sesame paste and thought it was perfect.

  • vegabond2016 on November 19, 2024

    Definitely a dish that will clear out your sinuses! I will probably use less spice if I make this again. For me, the soft boiled egg elevated this dish from okay to good...don't skip it.

• Honey pepper chicken

  • bernalgirl on October 14, 2025

    This would have been unbearably sweet as written, but was very tasty at half the honey, and would have been perfect with 1/3 the amount called for. We always double the sauce and that was a good call here. Also add some additional oyster sauce to up the umami. Served over noodles.

  • averythingcooks on February 09, 2025

    I used thighs and a mix of peppers (sweet red & orange + some cubanelles). I always add a shot of sriracha to "Charlie sauce" based recipes and this time I roasted some broccoli to stir in at the last minute. Served over our favourite thin Asian style noodles and topped with chopped cashews & scallions, we really enjoyed this.

  • ChefLeen on November 13, 2025

    The Charlie sauce always felt like it needed more acid. Instead of adding more wine I used Premium chili garlic sauce( underwood ranches) . It added both heat and acid to cut through the sweetness.

  • hbakke on November 15, 2024

    Very good. I added scallions and carrots with the bell peppers to increase the amount of veg, but otherwise followed the recipe. I served this in lettuce cups with brown rice and a bit of Sriracha. I would make this again.

  • anya_sf on August 09, 2025

    Enjoyable. I successfully doubled this (we needed larger portions), cooked in a wide Dutch oven (didn't need a pan that tall, but I don't have one of those "everyday" pans). Used chicken breast without tenderizing it and thought it was fine. For the veg, used half bell peppers, half zucchini. Topped with chopped peanuts and (for some of us) sriracha.

  • Beck001 on November 04, 2025

    I did about half the honey. Added sriracha to sauce. Added 2 green onions & carrots. Had to cook chicken thighs slightly longer than recipe to ensure done. it was well liked, quick & will make again.

  • Deja1 on December 01, 2024

    We loved this! I used chicken breast instead of thighs and applied a velveting method before cooking. I also added scallions.

  • judith_st24eg on April 21, 2026

    Used only 3/4 of honey measurement and it was great. Not too sweet

• Thai chicken wings

  • bernalgirl on February 02, 2026

    Easy and absolutely delicious. The marinade comes together easily and results in a great crisped skin with beautifully tender wings. I marinated my batch for the minimum two hours and these were still so flavorful. The accompanying sweet chili sauce-based dip is a breeze. A great game day choice.

  • KarinaFrancis on November 09, 2024

    These were really good, but I’ve never made a chicken wing I didn’t love! I added a bit of chilli sauce to the basting marinade, yum.

  • meginyeg on March 07, 2026

    I didn't like these but other family members did. I just didn't find them flavorful.

  • ezwriternc on February 28, 2026

    I left out the lemongrass and they still came out very good.

• Lion white beans

  • bernalgirl on November 04, 2025

    Absolutely delicious! I used dried Rancho Gordo beans and followed the recipe, adding chopped chard in place of spinach, and devoured this on toast over the week. Hearty and so savory!

  • KarinaFrancis on March 06, 2025

    These are a great side dish to have in your repertoire. I agree with Luluf that more herbs would be nice, but the Parmesan lemon combo is delicious!

  • anya_sf on August 09, 2025

    Tasty way to dress up canned beans. The lemon oil makes it. In our house, this only served 3 alongside sausages.

  • luluf on November 12, 2024

    Very nice and easy but i think it needs a herb added, maybe tarragon

  • Sylfea on September 17, 2025

    Made this with many substitutions (different beans and wine, kale instead of spinach). Delicious and quick to make. The oil drizzle adds a zing that sets it apart from similar dishes I've tried.

  • Staceydee on March 07, 2026

    Great!!

  • Beck001 on May 11, 2026

    This was way to liquidity - maybe the cans of beans are different in the US than Aus. I used 365 Whole Foods I triple checked if i did anything wrong). I had to scoop out a cup of the liquid. The flavor was good - I went heavy on the garlic but was too soupy no matter how much I cooked it down.

• Charlie - my all-purpose stir-fry sauce

  • bernalgirl on November 04, 2025

    This is a great base to have on hand. I add oyster sauce, ginger, or fish sauce depending on the recipe and in order to avoid all my stir fries tasting the same but having this in hand saves having to think to much about weeknight dinner!

  • rmardel on March 13, 2026

    Although I thought this was rather basic, I can also see how it is a handy foundational ingredient to have on hand in the fridge. With only minor tweaks of ingredients this makes a great base for a variety of stir-fries. I might modify my next batch slightly to better suit my own tastes but am otherwise happy to have tried this.

  • anya_sf on March 13, 2025

    Easy to mix and scale down if desired.

  • eileentien on October 16, 2025

    Charlie is a weeknight cheat code—mix once, cook many. It’s the classic savory-sweet base (soy, oyster notes, a little sugar, a starch slurry, water, touch of oil/aromatics) that turns glossy and coats ingredients beautifully without fuss. Half-batch is plenty; whisk in a jar so it stays lump-free. Store sealed in the fridge; it tightens slightly over time—shake well before using and thin with a splash of water if needed.

  • Plumberful on March 22, 2026

    I absolutely love having a jar of this on hand in the fridge to make a quick, fresh stir-fry, whenever we want to. I make the Charlie sauce, as-written, but it’s easy enough to increase the white pepper, or add sriracha or chile crisp to kick it up a notch. I add these kinds of additions towards the end of the stir-fry process.

  • naomi_uxeztv on May 08, 2026

    Has a long shelf life in the fridge and helps to make a quick stirfry without much thought having to go into it.

• Lemon salmon with potato gratin

  • bernalgirl on November 18, 2025

    This is a 5-star tray bake recipe. The flavors are excellent and the cook time is right on. I parboiled the potatoes in salted water with thyme and garlic to cut the cook time a bit, but it probably saved all of 20 minutes. Using a mandolin was the bigger time saver. So this takes some planning but it’s an excellent mostly hands-off dinner

  • pattyatbryce on October 28, 2025

    Not sure I can give a real review because I only made the gratin. Flavor was good, but while the chapter is based on "one," I think it would be better if the potatoes, salt, thyme, and garlic were better mixed together. Flavors were good, but some bites were really full of garlic, others with salt, etc. Getting these balanced more will help the dish.

• Arabic chicken & potatoes

  • bernalgirl on November 18, 2025

    This one knocked it out the park. Using the directions for boneless, skinless thighs, this came together easily. The chicken marinates while the vegetables start, and everything comes out beautifully. This would benefit from the lemon yogurt sauce in the same cookbook, or any garlicky yogurt sauce. Definitely double the carrots!

  • KarinaFrancis on November 01, 2024

    Another Nagi winner! No pre marinating, just cut the veg, smoosh the chicken in the yogurt and spices and oven does the work. A definite repeat

  • anya_sf on August 06, 2025

    I had to put the carrots on top of the potatoes in order to fit the (6) chicken thighs, and everything was pretty crowded, but it worked. Next time I would salt the chicken more and maybe sprinkle extra sumac at the end. Otherwise, it was delicious, especially the potatoes.

  • Beck001 on October 28, 2025

    Good dish to play around with. Would change the mix of veg to more carrots and less potatoes (which were not as interesting)

  • cookingbychapter on March 18, 2026

    We really enjoyed this. Would make again.

• The most amazing pantry tomato soup

  • bernalgirl on December 04, 2025

    I made this recipe with a 28 oz can of tomatoes and 2 cups broth, because a 14-oz can didn’t sound very tomato-y. I added salt and a teaspoon each of sugar and Worcestershire sauce to round out the flavors. We enjoyed it with grilled cheese sandwiches on a chilly evening, it was nice but not as good as the 15-minute Pantry Tomato Soup in The Food Lab cookbook.

  • anya_sf on February 07, 2025

    I made 1/4 recipe (1 lunch serving) to use up a can of tomatoes, and the small quantity may have affected the taste. Only simmered 10 min rather than 20. Skipped the cream, but it would have been good here, as the tomato flavor was pretty strong.

• Creamy feta asparagus pasta

  • mondraussie on March 29, 2025

    First time I've tried this method and worked really well. Granished with toasted pine nuts and a bit of crisped up jamon I had leftover in the fridge.

  • anya_sf on April 17, 2025

    Easy and delicious. I used goat cheese as suggested since I couldn't find Danish feta. I loved that there was as much asparagus as pasta.

  • Sylfea on December 28, 2025

    Easy and delicious. Use a good quality Danish feta and olive oil as you taste both. Very quick to make for weeknight dinner.

  • hjcrookston on April 11, 2026

    So delicious and so, so easy. Perfect weeknight dinner for springtime.

• Firecracker beef & cabbage

  • KarinaFrancis on February 24, 2025

    Great for a quick weeknight dinner. My first time using Charlie sauce base. If I make it again I’ll add the onion a bit later so they retain some bite.

  • eileentien on October 18, 2025

    It was such a hit that I completely forgot to take a photo until we were staring at the leftovers in the container. Since I already had Nagi’s “Charlie” sauce prepped, dinner came together in no time. I skipped the Sriracha while cooking because my daughter doesn’t do spicy, but my husband and I added some to our bowls afterward. Absolutely delicious, full of flavor, and I love the crunch of the cabbage. This one’s officially going into our regular rotation!

  • ashbett on November 15, 2024

    Decent but I preferred some of Nagi's other Asian-style beef mince recipes.

  • averythingcooks on December 31, 2025

    This was a good, quick dinner and is yet another way for a household of 2 to work through a head a of cabbage :) I added sweet peppers to the pan & opted for a little less sriracha in the sauce with the option to add more to our bowls (which we both did). This time I baked 2 small russets and we spooned this saucy mix over top.

  • anya_sf on August 01, 2025

    I thought this was very good for little effort. Cooked in a wok. Doubled the veg (2 bags slaw mix + 1 sliced red bell pepper) and used 1.5x sauce, but with half the sriracha. That spice level was fine for my son. I liked extra spice and found that adding chili crisp rather than more sriracha added an extra dimension of flavor.

  • Deja1 on December 01, 2024

    This was ok for a weeknight dinner. Not spectacular but good enough to make again (and add more spices next time)

  • spacebaby on December 28, 2025

    This was awesome! Just make sure you cook the recipe from the book and not the website — they are vastly different. The only changes I made were sambal instead of sriracha (I just prefer it) and more garlic. We both loved it and I’m definitely adding it to my personal cookbook!

  • Buttercups on February 16, 2026

    Super easy and so full of flavor! I used ground turkey and we made bowls with cauliflower rice, kimchi, chopped green onions and cilantro. Fantastic leftovers too.

  • rmardel on March 13, 2026

    This was great for a quick and easy weeknight dinner. It was not the most amazing stir-fry ever, but it was delicious and completely satisfying, a great meal when short on time or energy (or both). but it more that paid off for the amount of effort involved.

• Spicy peanut noodles

  • KarinaFrancis on December 24, 2024

    Super speedy and as tasty as I was expecting. I skipped the scalding step and it was still great

  • meginyeg on March 04, 2026

    This was good and quick. I quadrupled the recipe and added fried tofu to feed 4 people. Would make again.

  • JimCampbell on December 12, 2024

    This is good. It's not spectacular, but the better half liked it and when asked if it was a repeat, she said yes. We added 1 teaspoon of chili crisp instead of two. We blindly added the half cup of pasta water the recipe called for, which made it more like a soup then a thickly coated noodle. Next time we'll go a lot lighter on the water. We found the noodles on the Mala Market website.

  • eileentien on October 06, 2025

    The sauce comes together in seconds. The sauce got that perfect balance - nutty, savory, a little spicy, and just the right amount of acidity. Toss it with noodles and top with scallions, and you’ve got something that tastes way fancier than the effort it takes.

  • patioweather on October 13, 2025

    I agree about using less water. Recipe makes one serving.

  • anya_sf on April 06, 2025

    Super quick and delicious. Thanks to JimCampbell, I didn't use all the pasta water, just mixed it in as needed, probably 2 Tbsp. Added cooked broccoli florets and edamame.

• Black bean chili

  • sarahj22 on August 28, 2025

    Nice and easy but not remarkable, though I did make a few changes. Some of the measurements are annoying (half an onion, half a red pepper) so I doubled up on the full recipe and added a little more red pepper to use up what I had. I also used two tins of black beans, a tin of cannellini beans and a tin of black-eyed beans. The flavours are tasty but perhaps not as spicy, smoky or unctuous as some other chilli recipes. The crispy cheesy top is a revelation though - I'll be stealing that for other recipes. My three-year-old wasn't a fan (except for the crispy cheese topping, ofc) but my sister loved it and requested the recipe.

  • sarahj22 on October 11, 2025

    I made this again following the recipe more exactly (eg using all black beans) and found it much tastier. So it's now on our regular rotation!

  • ezwriternc on October 31, 2025

    I thought this was good. I halved the recipe and added some spinach. We ate it with Fritos. It was good, easy and fast to pull together.

  • averythingcooks on February 07, 2025

    I cut this in 1/2 (which still made 2 dinner portions + 2 smaller lunches) and used the meat from 1 chorizo sausage + 8 oz of black beans. Along with the sweet red pepper called for, I added roasted chiles (jalapenos & Hatch) from my freezer BUT I did stick to her spices (resisting the urge to add any of the *many* other ground chiles/chili powders I have) and we did like the result. I used a mix of medium cheddar & mozzarella and we ate this with spears of toasted cheese bun for dipping.

  • anya_sf on January 03, 2025

    Very tasty if not particularly inventive. I added diced zucchini plus some green onion that needed using, 1 tsp chile california + 1/4 tsp cayenne, cheddar/jack cheese instead of colby. The chili was well seasoned but not very spicy. We had it over rice with tortilla chips and got 4 servings.

  • Staceydee on March 20, 2026

    I make this without putting in the oven and then use the beans as a filling for sweet potatoes

• Indian lentil coconut stew-soup

  • meginyeg on April 24, 2025

    Had with Naan. Was quick easy and tasty.

  • anya_sf on March 18, 2025

    Not super original, but quick, easy, and very good. I added some frozen spinach at the end. We had it over rice and wanted extra seasoning (a squeeze of lime, some red pepper flakes, and extra salt). Next time I will have it as soup with bread.

  • Yuanboa on January 12, 2026

    Very delicious and easy to make. As with any Indian recipe it taste so much better with cooked dry chickpeas. Just freeze chickpeas for use later. I will definitely make this again.

• Normandy pork chops

  • ezwriternc on February 28, 2026

    I made this twice, and while I had high hopes it did not come out good for me either time.

  • Lsblackburn1 on January 28, 2025

    I used 2 honey crisp apples and rib chops for this. Served with egg noodles which were delicious mixed in with the sauce.

  • pattyatbryce on April 08, 2025

    This was nice. I think the pork was a bit overcooked at 140 deg + resting + reheating. I'll trust my gut next time. I might add a second apple next time and maybe more mustard.

  • Myzadim3andGLA on April 15, 2026

    Great recipe! Easy to put together and the sauce is really delicious! On repeat in our house!

• Quick salmon red curry

  • ezwriternc on February 28, 2026

    Easy and delicious. A definite keeper.

  • anya_sf on April 17, 2025

    Super good. I increased the noodles to 4 oz and honestly would use slightly more next time as there was plenty of sauce. I doubled the bok choy and needed to cook everything a few minutes longer.

• One-pot Hainanese chicken & rice

  • ezwriternc on February 28, 2026

    I was hesitant because it looks so bland, but this was great. I wouldn’t use skin on, bone in chicken next time. The skin comes out flabby and it needed a lot more cooking time. But this made great chicken fried rice the next day with extra vegetables.

  • eileentien on October 09, 2025

    Fast prep, easy cleanup. Bone-in thighs needed extra cooking—steamed separately, then added juices back to rice. Chicken was tender, rice flavorful, and the scallion-ginger sauce tied everything together perfectly. Next time I’ll try boneless thighs. Great flavor, definite repeat.

  • anya_sf on September 26, 2025

    Good, simplified version of this dish. I used small boneless, skinless chicken thighs and am not convinced that bone-in thighs would cook in the specified time. Served with the green onion sauce, cucumbers, braised bok choy, cilantro, sambal oelek, and kecap manis. We just got 3 servings, but could stretch to 4 with more chicken.

  • Staceydee on March 07, 2026

    Delicious but needed more cook time

• Easier meat pies

  • averythingcooks on June 08, 2025

    The filling for these little "double crust" pies has lots of good flavour (Lea & Perrins, tomato paste & red wine all help here) but I did have to play with the veg a bit with no frozen peas or mushrooms on hand. I added a small diced/steamed Yukon gold, sweet peppers & some grated carrot. The puff pastry casings did not leak (yay!) and baked up browned & crispy like the picture. T ate his with ketchup (as she insists!) & I went with chili sauce. Certainly an idea to repeat.

  • anya_sf on August 06, 2025

    I increased the filling by about 50% (1 lb ground beef, 8 oz mushrooms) as my puff pastry weighed 18 oz. The individual sheets weren't larger out of the box, though, so I rolled them as much as I could. There was enough extra filling for 1 more pie, which I just heated and served on the side. The pies were really tasty. I liked mine plain, teenage son (who ate 2!) added copious ketchup.

  • pattyatbryce on October 04, 2025

    Very tasty, but I had to roll out the pastry dough at the last minute. I should have done it sooner in the steps to give it time to chill again. The flavor was great in the meat. Easy to make, but definite need for cooling steps. I'd just make it on a weekend and not try to make it work on a weeknight. .

• Indian coconut shrimp curry

  • anya_sf on February 19, 2025

    Delicious. Next time I might increase the chili and reduce the sugar slightly. I only used half the water so the sauce wouldn't get too thin and then take longer to reduce. There was a lot of sauce, so I stirred in some cauliflower florets. We only got 3 servings.

  • Juleslovesgoldies on June 09, 2026

    Very tasty and easy to prepare. I defrosted frozen prawns and they worked well. I didn’t add the additional water as the other reviewer advised and glad that I didn’t as it doesn’t need it. Could have had a bit extra heat but a really nice weeknight curry.

• Spicy Korean kimchi noodles

  • anya_sf on January 07, 2025

    Super quick and easy. I used shelf-stable noodles which did not require boiling, just took slightly longer to soften in the sauce. With some extra greens, topped with a fried egg, this was a satisfying dinner for one. Between the kimchi and gochujang, it was quite spicy - will adjust next time - but the egg yolk helped balance that.

  • Lsblackburn1 on February 11, 2026

    I scaled this up by 4 (easy to do and no leftover kimchi or bean sprouts this way!). Also added tofu to make it more substantial and served with an egg on top. Very delicious- and not too spicy because I used mild kimchi.

• One-pan chorizo couscous

  • Lsblackburn1 on November 03, 2024

    Easy and tasty dinner. I drained the fat off the cooked chorizo and used about 2 1/2 cups of stock - way more than the one the recipe calls for.

  • vegabond2016 on March 29, 2025

    Unique and enjoyable combination of flavors. I used raw chorizo which I cooked up like ground pork. I would make this again especially if I can find the cured type of chorizo.

• Mighty Swiss mushroom steak sandwich

  • anya_sf on February 10, 2025

    Made with leftover BBQ brisket slices on a regular hamburger bun, this sandwich was delicious. I can just imagine how much better it would be with freshly cooked steak on a ciabatta roll.

  • Buttercups on April 28, 2026

    We made this with deli sliced rotisserie chicken on rustic sourdough. Totally delicious. Would love to make the mushrooms and swiss into a creamy sauce

• Spinach & artichoke angel hair pasta

  • leigh_li4u8l on January 09, 2026

    Easy, tasty, fast, has vegetables.

• Chicken Guinness stew

  • anya_sf on February 19, 2025

    Very tasty. I used dried thyme, slightly more mushrooms (8 oz for 1/2 recipe) and stirred in some frozen peas at the end. I simmered the chicken longer, about 45 min, as I prefer it more tender. Great over mashed potatoes as recommended.

• Eggplant Parmigiana boats

  • Kinhawaii on January 24, 2026

    Good, makes a nice lunch or an easy side dish.

  • anya_sf on November 19, 2025

    These take time, but mostly hands off, making them simpler to prepare than traditional eggplant parmesan. They've got all the flavor though. My eggplants were slightly larger so I used 1/2 c panko. Hearty and delicious.

  • Sylfea on September 19, 2025

    Tastes like eggplant parmesan, but much less work.

  • shana_vjnjq5 on April 25, 2026

    I just use a high quality jar sauce to make this a super simple dinner when I'm feeling a little lazy. But honestly this recipe is always a favourite in our household! One of my most repeated recipes!

• JB's 20-minute laksa

  • Sloober on October 26, 2024

    It was ok, but not great.. Maybe my taste buds are spoiled with the Prima Taste laksa paste, which taste a LOT better in my opinion. I made this with the Por Kwan laksa paste and found it a bit too sour.

• Beef pot-fried rice

  • vegabond2016 on December 23, 2025

    This was good but not remarkable/memorable like some of Nagi's other recipes have been for me. Topping it with Sriracha made it better.

• Pea pesto pasta

  • Sylfea on September 13, 2025

    Really easy, quick but interesting dinner. Loved it fresh, but the leftovers dried out a lot overnight in the fridge.

  • Bessp on June 03, 2025

    This will definitely be a repeat recipe. I love peas, and they really shine here. I used lime juice instead of lemons because I had 1 million limes. It worked, but would probably be better with lemons. It would make a great meal prep option. Next time I'll probably saute some zucchini to really up the vegetable factor.

• Vietnamese pizza

  • anya_sf on May 12, 2025

    Super quick and low-effort, I would definitely make this again. However, I want to know how many attempts it took to get the photo in the book, as my egg immediately slid over the edge of the rice paper, and when I tried to put it back on the paper, more egg slid off the other side, plus the edges started to crumble. So mine did not look very neat. Also, while the uncovered bits remained crisp, all the covered parts softened immediately, making this a fork-and-knife affair.

  • DDPGirl001 on October 18, 2025

    Excellent quick snack! You need to pour the egg on super slowly. Mine stayed on perfectly with minimal wrangling. The edges did crumble a bit, so you just need to be careful around them. Used leftover steak chopped small instead of tuna. Fun one!

• Cheesy bread casserole (Strata)

  • anya_sf on January 13, 2025

    A good way to use sandwich bread heels that accumulate in my freezer. I used cheddar cheese and about 11 oz spinach. My pan was 9"x11"x2" and it worked much better to make 2 layers instead of 3. Prepped a few hours ahead (my bread was rather dry) and refrigerated, the strata needed 10 min longer to bake. Very tasty.

• Build your own stir-fries

  • Plumberful on March 22, 2026

    Nagi’s formula and instructions for stir-fry are so helpful! Along with the Charlie sauce, I am now able to make a decent stir-fry with fully cooked protein and crisp tender vegetables. Today’s lunch was chicken and vegetable stir-fry, with garlic and pickled ginger as base flavors, along with chicken breast, bell peppers and onions, all of which needed to be used up.

  • anya_sf on March 13, 2025

    Good, basic method. I was able to double the recipe by cooking the protein first, removing it, then cooking aromatics and vegetables, removing them, then adding sauce and gelatinizing the corn starch before adding everything back in.

• Chinese chicken with mushroom sauce

  • eileentien on October 16, 2025

    The Chinese Chicken with Mushroom Sauce is a repeat—mixing a half-batch of Charlie (p.134) was fast and foolproof; sauce turned glossy and clung to rice perfectly. Family verdict: “fancy cruise-restaurant” vibes; incredible over hot jasmine rice. Make Charlie ahead and keep in the fridge for weeknights.

• Smothered Chinese omelet

  • anya_sf on June 02, 2025

    I doubled the recipe for 2 hearty dinner servings with rice, cooking the filling all together, but the omelets individually (they cook quickly). Quick, easy, and quite tasty. My son wanted another crunchy element besides just the bean sprouts.

• Supreme soy Hokkien noodles

  • anya_sf on April 04, 2025

    I used chicken breast, 10 oz yakisoba noodles (2 pkgs), and twice as much cabbage (red - what I had on hand), so I increased the sauce by 50%. With so much cabbage, I removed the meat and vegetables from the pan before adding the noodles and sauce, then stirred them back in at the end. Quick, easy, and delicious (although the red cabbage I used did give it an odd color).

  • vegabond2016 on March 29, 2025

    Delicious and quick/easy recipe. Will definitely make again.

• Simple, tasty vegetable stir-fry

  • Deja1 on December 05, 2024

    As the title of the dish says: simple and tasty. Similar to the vegetarian stir fry in Chinese restaurants.

• Baked beef koftas

  • JimCampbell on October 06, 2025

    A 3.5 out of 5. A tasty meal. The spouse liked it a lot. The tomatoes add some freshness. I thought the koftas were a bit cumin forward, but they were fine otherwise. Nice and moist. We used half of a grated onion, which looked like a lot, but did not really taste it in the final product. Next time we'll go with the full onion the recipe calls for. We served it with Lemon yogurt sauce (pg. 228) which complemented the dish, along with Easy flatbread (pg. 325). We will certainly make it again.

  • bernalgirl on October 04, 2025

    A great sheet pan dinner. I substituted the zucchini with parboiled wax beans and the tomato slices with cherry tomatoes. I served it with the flatbread recipe from the same book, mixing the dough and kneading it so it could rest while I mixed and formed the kofta. I rolled them out and cooked them while the rest was in the oven. My family loved this dinner!

  • mondraussie on August 30, 2025

    Quick, easy and delicious... next time I'll give the vege a couple more minutes after the meat has cooked, but otherwise, perfect.

  • anya_sf on August 12, 2025

    I assumed the onion for the koftas should be small; mine was large so I used half. Using Aleppo pepper, the koftas were flavorful but not spicy. My zucchini were small so I used 4, but they were too crowded on the pan and needed 5 min longer to cook. Fortunately, the meat stayed fairly moist. Served with the yogurt sauce and easy flatbread from the book, my family enjoyed this, although not everyone liked the texture of the baked tomatoes (but I'm sure they added moisture and flavor).

  • Buttercups on February 20, 2026

    I cooked the koftas on a second sheet pan as there was no way they would fit with the veg without being on top of them. And next time i’ll double the tomato sauce as it was barely enough to do a drizzle on the koftas. But this was a delicious dinner, well seasoned (though agree a little cumin heavy.) Served with store bought pita and the yogurt sauce. We liked making our own combos with all the items. Putting this one on rotation.

  • Beck001 on October 28, 2025

    This dish is on repeat for us as economical & fast - can pack for lunches. We don’t use tomatoes (personal preference) lots of zucchini & add red pepper

• Baked fish with golden coconut sauce

  • anya_sf on August 14, 2025

    Easy and very tasty. I added 1/4 tsp roasted Thai chile powder instead of fresh chiles. My oven seems to be running cool, so I turned it up to 450 F (so maybe it was 425?); my 1" thick halibut fillets cooked in the stated time, so maybe check early for thinner ones. To save time, I could see simmering the sauce in an oven-safe skillet on the stove initially, then topping with fish and finishing in the oven.

  • Plumberful on February 18, 2026

    This was so easy and it really was delicious! We had some nice local cod for this. I didn’t have the red chiles and I was concerned that it might be too sweet, so I added crushed red pepper and some Thai red curry paste, to taste. Gave it a nice after-burn. We ate it over plain white rice, with lots of cilantro and extra squeezes of lime. I will make this again!

  • luluf on November 12, 2024

    Extremely quick and easy and tastes pretty good for the small amount of effort required

  • Yuanboa on January 12, 2026

    Loved this recipe. I prefer to cook dry chickpeas and freeze them vs canned (which are mushy to me and lack flavor). I added red pepper flakes instead of red thai chiles. Very easy to make.

• One-pot pizza mac

  • patioweather on October 08, 2025

    I thought it was going to be too soupy but it all came together in the end. I subbed spinach for the bell pepper, which I would do again. I also wasn't such a fan of the salami chunks in there. I might personally go with more vegetables in the future and leave just the pepperoni on top.

  • dbuhler on December 23, 2025

    I didn't really like this, and neither did my kids. Perhaps is was my salami. Since salami isn't a meat we typically put on our pizza, I may try only pepperoni if I decide to try it again.

  • anya_sf on April 24, 2025

    I made 1/2 recipe in a small Dutch oven using all pepperoni (no salami) and chicken broth instead of beef. About 1/2 cup extra broth was needed to finish cooking the pasta. This was pretty quick and easy and quite good; my husband especially liked it and now thinks we should always keep pepperoni on hand.

  • meginyeg on March 15, 2026

    This was very meh. Edible and easy enough but we won't make it again.

• Prosciutto-wrapped pork with Greek lemon potatoes

  • KarinaFrancis on February 22, 2025

    Omg yum! Really simple and so full of delicious flavours, definitely a keeper.

  • averythingcooks on February 27, 2025

    We enjoyed this 1 pan dinner, but next time I would make 1/3 of the potatoes (instead of 1/2) for the 2 of us. I used whole cherry tomatoes from the freezer & later added a container of olive oil rst'd grape tomatoes both of which worked well and the verdict was "next time more tomatoes". I will make this dish again but we also agreed that the Greek potatoes are worth repeating on their own to serve with other mains.

  • bernalgirl on November 04, 2025

    This was very good, although I cooked the potatoes in a separate pan so that they’d be more crispy. Definitely worth making again

  • Plumberful on February 20, 2026

    Everything roasts in two stages, in one pan, sprinkled with salt, pepper, dried oregano and drizzled with lemon juice and olive oil. It was very tasty. I made it, as written, except that I used Yukon Gold potatoes, rather than russets, because I like them better. Come summertime, fresh oregano will be a nice addition.

• Sticky soy chicken with sesame broccolini

  • eileentien on October 20, 2025

    This one was so easy to make. Toss everything on a sheet pan and let the oven do the work! The glaze is absolutely delicious. Sticky, sweet, savory, and caramelized just right. Definitely a keeper for busy day.

  • luluf on November 12, 2024

    Easy and delicious but i grilled it for about 12 minutes but probably only needed 10

  • anya_sf on January 13, 2025

    I used regular broccoli cut into spears, plus my broiler tends to burn things, so I simply baked the chicken and broccoli together for 20 min, then dabbed all the glaze on the chicken and broiled for maybe 2 min. This worked well and 3 people finished it all, served with rice.

  • dbuhler on December 31, 2025

    I made this with the suggested substitute of asparagus and it was great! I also used chicken breasts and they were overdone, so next time I will adjust the cooking time of the chicken.

  • Beck001 on October 28, 2025

    Dish on repeat for teens. I reduce the sweetness (hoisin & honey). Sometimes just do the chicken and pack for lunches with other veg. Teen thought it was like PF Chang (US) dish

• Tapas-y chorizo sheet pan dinner

  • dbuhler on December 08, 2025

    This made a very delicious dinner! I used the full 1 lb package of chorizo and the whole 1.5 bag of baby potatoes but kept all the other ingredients the same, and it was perfect for us. Don't skip the lemon juice at the end, it really cuts through the richness. Next time I may also reduce the oil. I didn't serve it with the suggested bread so it just seemed overly oily. I will definitely make this again!

  • Beck001 on October 28, 2025

    Easy dish for main or app. Next time would Add more peppers & tomatoes. Works with andouille/cajun style chicken sausage packed (US). May use slightly less oil

• One-pot Cajun chicken & rice

  • luluf on November 12, 2024

    Husband cooked this and i wouldn't have chosen it. It was pretty dull as i expected even though he cooked it well

  • bernalgirl on January 30, 2026

    This struck us as bland although the spices correspond to a Cajun blend. I wanted the Cajun “holy trinity” flavors so I added a green pepper and some Crystal hot sauce. Even so, and for a family that loves chicken and rice dishes, this fell flat. Plus my rice came out unevenly cooked, which surprised me from a Nagi Maehashi recipe as she seems famous for her recipe testing. Perhaps I mis-measured the stock.

• Cowboy chicken salad with smoky chipotle dressing

  • aargle on January 04, 2025

    Loved this….a great summer dinner. A definite repeat.

  • mondraussie on October 29, 2024

    Easy and delicious, a great weeknight meal.

  • averythingcooks on February 24, 2025

    The cowboy chicken recipe is great on its own & I used kewpie mayonnaise in the dressing (bought it, turns out we are not really fans...maybe too eggy??...but was happy to use it to good effect here). For the rest of the salad, we used a mix of romaine & iceberg, hard boiled eggs, shredded carrot, sliced radishes, celery, sweet peppers, red onion & cubes of cheddar cheese. This was a very tasty & hearty dinner salad. The dressing, the chicken & the actual full salad will all get made again for sure.

  • KarinaFrancis on October 21, 2024

    A great and substantial salad. The chicken is juicy (unusual for breast) and the dressing brings it all together. Really a blueprint, you could adapt it as needed.

  • anya_sf on June 02, 2025

    Great salad. I wasn't sure we'd need all the dressing, but we did. Even with most of the chipotle chile seeds removed, the dressing definitely had some spice.

  • shylastrath on October 06, 2025

    Will make the dressing again. The rest is fine and adaptable, but the dressing is a keeper (would be good on bowls, nachos, etc). I made it in my small food processor.

• Thai beef noodle salad

  • anya_sf on September 22, 2025

    Delicious, light salad. I increased all the vegetables slightly and next time will double the cabbage, as we would have liked more and there was ample dressing. Used (12 oz) venison instead of beef, omitting the baking soda from the marinade as I didn't think the venison would need it.

  • aargle on March 22, 2025

    A really yummy Friday night dinner on a hot and humid day. Seemed to take ages to prepare but at the same time very easy. I only marinated for a couple of hours which was fine. Doubled recipe for three of us. Will make again.

  • charlie_09kfjx on February 01, 2026

    Absolutely delicious! Whole family loved it. Lots of bits to put together but we all did it together and it was fun and super tasty. The peanut crumble was a lovely addition

• Ginger salmon quinoa salad

  • aargle on March 22, 2026

    Another winner from Nagi. We loved this easy salad - doubled the recipe for 4 of us and substituted baby spinach for the kale. Otherwise followed recipe exactly. Delicious and nutritious.

  • anya_sf on July 26, 2025

    Super delicious. I substituted cucumbers for radishes and made the salad heartier by using 12 oz salmon (cooked in the air fryer) and about 4-5 oz kale. I was lazy and just tore the kale into small pieces, but should have chopped it as directed to mix better with the quinoa. The quinoa method worked really well; mine only took 10 min to toast in a toaster oven.

• Loaded wedge

  • anya_sf on July 03, 2025

    Excellent recipe for this classic salad. Dressing flavor was spot on. We got 4 dinner servings from 2x recipe. There was extra dressing left over, which we enjoyed as a vegetable dip. We had bread on the side, but without that, I would have wanted more croutons. The parmesan seemed unnecessary.

• Crispy halloumi pearl couscous salad

  • anya_sf on September 22, 2025

    While we enjoyed this, it was actually my least favorite salad from this book. I just had 8.8 oz/250 g halloumi and thought that was sufficient. Used the whole 5 oz package of spinach. We got 2 dinners + 1 lunch. When cooking the halloumi (which did not get what I'd call crispy), I got tired of browning after maybe 3 sides (which may be why). Next time I would brown it in slabs, then cut into smaller pieces, about half the size called for. Would omit or use less honey also.

  • MollyB on March 19, 2025

    This was an amazing salad! It’s my favorite from this cookbook so far. The crispy halloumi cubes were delicious in contrast with the crispy vegetables and light lemony dressing. I didn’t have fresh dill so I added some dried dill to the dressing and was happy with the flavor.

  • leigh_li4u8l on January 11, 2026

    Like all the recipes in this book, it’s a great, adaptable, basic recipe. Nothing fancy but very good and easy to riff.

• The Aussie chop

  • anya_sf on May 15, 2025

    Not super inventive, but a very satisfying main course chopped salad. I used 2 romaine hearts, which I'm pretty sure was more lettuce than called for, and still had a little extra dressing.

• Chicken soba salad with creamy miso dressing

  • anya_sf on July 11, 2025

    Delicious, quick and easy! I used 7 oz noodles, 12 oz chicken, 1 cup edamame, a bag of slaw mix instead of red cabbage+carrot, a whole cucumber instead of 2 radishes. There was just enough dressing, although more would have been nice. We got 2 dinners + 1 lunch.

  • gootenbeez on December 16, 2025

    This was delicious and fairly quick to throw together. The sauce is awesome. I approximately halved the recipe and still feel like I made 2 decent sizes servings.

  • TinkerTaylor on March 10, 2026

    Made the dressing but used vermecelli noodles. Very salty but still yum, definitely don’t need much sauce at all.

• Whipped ricotta (with burst tomatoes)

  • averythingcooks on February 01, 2025

    I made roughly 1/3 of this as a test run using olive oil rst'd grape tomatoes from the freezer. I added fresh oregano & basil to the ricotta while whipping (using a hand mixer with whisk attachments) and while we did enjoy the hot tomatoes with the cool whipped layer, I'm not sure that the (only) ricotta I can get is what she considers to be the "best quality" you can get. This might a good place to go all out & make my own ricotta if I was serving to company.

• Green goddess dressing (with roasted cauliflower)

  • anya_sf on April 10, 2025

    Just delicious! I made it in a standard food processor, not a small one, as there was a large volume of greens initially. Served over roasted cauliflower as suggested, plus roasted halibut fillets. The dressing was also good tossed with chopped romaine lettuce. We only needed half the dressing for 1 cauliflower + 1 lb fish.

• Lemon yogurt sauce (with eggplant)

  • anya_sf on August 12, 2025

    Recipe in my book (U.S.) calls for pine nuts (first), or almonds, or nuts of choice.

  • anya_sf on August 12, 2025

    Tasty way to prepare eggplant.

  • bernalgirl on October 13, 2025

    The lemon yogurt sauce is very straightforward, but is downright special in combination with the peppery roasted eggplant, toasted pine nuts, and chopped herbs. A nice side or addition to a mezze plate.

• Tahini drizzle sauce (with charred broccolini)

  • anya_sf on January 17, 2025

    The sauce was a little sweet, so I added more lemon and salt; next time will use less honey. Half the sauce was sufficient for 1 lb frozen broccoli florets, roasted my usual way. This was a quick and easy sauce that really elevated basic roasted veg.

• Sizzling garlic, cumin & coriander (green beans)

  • anya_sf on August 06, 2025

    Delicious flavors. I roasted the beans a bit longer as mine were large and I wanted more char. The beans were a little oily as there was actually enough topping for 2 lbs beans, not just 1. The spices also tended to fall to the bottom of the bowl. Would try this again with cauliflower.

• Roast chicken for company

  • pattyatbryce on October 30, 2025

    That sauce was terrific! Nice addition to a standard roast chicken. Would definitely crank the heat a bit more during the first phase to get more browning. Maybe it was a mistake in converting from C to F?

  • eileentien on October 16, 2025

    Keeper: this “Roast Chicken for Company” was a knockout—the kitchen smelled incredible, the skin browned beautifully thanks to a thorough pat-dry and butter/herb rub, and the real surprise was the breast: tender, juicy, and genuinely the star; the herb cream sauce pulled everything together without heaviness, and the potatoes roasted underneath soaked up the drippings like flavor sponges. Let it rest before carving so the slices stay luscious.

• Italian stuffed pork tenderloin

  • luluf on November 12, 2024

    I thought this was a bit dry so it needs plenty of the glaze which i reduced too much. I probably overcooked the pork

  • Soulkitchenjen on April 13, 2026

    This was so delicious. I will definitely be making again. I was able to stuff the pork in advance (earlier in the day) and cook it when it was dinner time. This is an “impress company” recipe.

  • KarinaFrancis on November 06, 2024

    Outstanding!! Totally belongs in the Sunday Suppers section cause it’s fancy, but still doable on a weeknight. The flavours are totally balanced and my fears of the glaze overpowering the dish were unfounded. Will absolutely make again.

  • Yuanboa on March 04, 2026

    I followed the recipe except i used Mike hot honey for the glaze and i am happy I did. I would suggest a little of cayenne if you do not have hot honey. Next time i plan to try 1/4 lb g pork sausage to add to stuffing.

• Slow-baked Italian meatballs

  • alinutzamica on June 06, 2025

    We really enjoyed this. It's different, but in a good way. I reduced the amount of stock to about 300 ml, baked in the oven for 50 mins rather than the recommended 1.5 h, but I increased the temperature to 170C for the last 10 mins. Added the cheese (you can easily add more mozzarella) and baked for 20 mins at 170C. It came out perfect. The sauce was thick enough to stores nicely over pasta. Served with salad from the garden.

  • luluf on November 12, 2024

    Delicious, i will make this again. Great comfort food. The tomato sauce was lovely

• Summer salmon with mango salsa

  • patioweather on September 30, 2025

    The hardest part is cutting the mango. I used Mike's hot honey because I have a lot on hand. This was even easier than the double crunch salmon.

  • patioweather on October 01, 2025

    Extremely fast and easy. It calls for a lot of hot honey; I would use less next time since most of it just pooled up on the tray.

  • anya_sf on July 10, 2025

    Made about 1/2 recipe (1.5 lbs salmon). I wasn't sure about the hot honey, but decided to go for the spicy version. Tasted on its own, it was pretty spicy, but on the salmon it was great. Baking time was spot on for 126 F, the perfect doneness for us. Due to some bad mangoes, I had one small super ripe one plus a larger underripe one - ripe is better here. This was just delicious and 3 of us finished it all.

• Vietnamese coconut lemongrass pulled pork

  • anya_sf on August 26, 2025

    My pork was already in 2 pieces so I left it that way. I didn't realize my oven was running about 25 degrees cool until halfway through cooking, so my pork took an extra hour to get tender. Made 1 day ahead and refrigerated, so the fat in the sauce solidified, and I just used that to fry the pork rather than using oil.

  • bernalgirl on November 04, 2025

    An outstanding dinner for a crowd or to ensure leftovers! Like most braises, this is very easy and hands off, and the result is full of umami goodness. We enjoyed rice noodle bowls, rice paper wraps, and fried rice with the last bit.

  • elianita on January 09, 2026

    We really enjoyed this recipe. I halved the recipe and I believed I cooked the pork a little too long and there wasn’t much sauce left. It was really good, not salty at all, and my kids really enjoyed it. This still be a repeat for us.

  • pattyatbryce on October 22, 2025

    The flavors got lost for us. I couldn't taste coconut or lemongrass. What we did taste was fish sauce. It really overwhelmed the dish. Used a bone-in butt and cooked it for 4.5 hours. Meat was perfect consistency.

• Noodle bowls

  • bernalgirl on November 04, 2025

    An obvious and delicious choice with the coconut pork.

  • anya_sf on August 26, 2025

    Delicious and really not much work with the pulled pork braised a day ahead. We weren't serving 12 (I froze the extra pork) but did use pretty much all the peanut sauce for about 1/3 pork recipe.

• Rice paper rolls

  • bernalgirl on November 04, 2025

    Another great option for the coconut pork. Don’t skip the mint!

• Peanut sauce

  • anya_sf on August 26, 2025

    Not something you can make without also making the pulled pork, but quick and easy if you do make the pork, and also tasty. I had made the pork a day ahead, so the fat in the sauce solidified in the fridge, and I did not use that part for the sauce.

• Chili lime dipping sauce

  • anya_sf on August 26, 2025

    Pretty standard sauce for Vietnamese noodle bowls, but a good version. I omitted the cayenne chili - didn't have and didn't want the sauce spicy.

  • bernalgirl on November 04, 2025

    A sauce like this is a must with the coconut pork bowl options — I added a bit of coconut sugar to balance everything out.

• Brownie cookie

  • luluf on November 12, 2024

    Very nice but mine were a little more soft and cakey than i expected, i should have perhaps baked them a little longer.

  • Myzadim3andGLA on February 06, 2025

    Cookie perfection! Cooked them for a minute longer than recommended. They were crisp on the outside and chewy and fudgy in the middle. Grandkids ate them sandwiched together with Reese's peanut butter ice-cream. Delicious combo!!

• Coconut lime bars

  • pattyatbryce on October 28, 2025

    Very easy to make and have great flavor. Nice change of pace.

• My perfect orange poppy seed loaf cake with cream cheese frosting

  • Kinhawaii on August 24, 2025

    The oz flour measurement is off - 2 cups in this recipe is 5 oz & 10 oz in the cinnamon roll cake?

  • Tashagis on January 27, 2025

    Cake was just ok. Won't make this one again.

  • anya_sf on September 26, 2025

    US edition - as Kinhawaii states, flour oz are incorrect; should be 10 oz (not 5) for 2 cups.

  • TinkerTaylor on February 03, 2026

    Substituted canola oil with vegetable oil and mixed lemon juice and icing sugar for the icing. A nice light fluffy cake!

• Hot butterscotch cake with butterscotch sauce

  • megbgraham on May 25, 2026

    My husband said he wants this made again for his birthday. We loved it. He’s a big butterscotch fan so I had been wanting to make this for him. The sauce was divine. Great with vanilla ice cream. Will definitely make again!

  • pattyatbryce on October 09, 2025

    Very rich and sweet - definitely needs the ice cream. It was good, but I'm not sure I'd make again. There are only 2 of us and I can't see eating more than a piece or two more because of of the sweetness.

• Easy deep-dish custard tart

  • Juleslovesgoldies on February 18, 2026

    Delicious!

• Cinnamon roll cake

  • Kinhawaii on August 24, 2025

    Good but I’m not sure about the flour measurement. I weighed out the flour & it looked like a lot, so used cups- & got closer to over 8 oz, not 10. In the poppyseed cake recipe it was weirdly 5 oz for 2 cups of flour. By then I had weighed out the sugars & combined them. Maybe my measurements were off for them too. I made my bottom layer too thin & lots of the cinnamon ended up near or on the bottom. I rather eat actual rolls.

• House salad dressing

  • anya_sf on August 06, 2025

    Decent, neutral tasting dressing. I preferred more mustard, salt, and pepper.

• French dressing

  • eileentien on October 06, 2025

    Served with Cucumber Ribbons. Simple and good dressing.

• Italian dressing

  • anya_sf on March 26, 2026

    Same as in Nagi's other book. We enjoyed this dressing with old-school Italian restaurant vibes. I added a little more salt.

• Asian sesame dressing

  • pattyatbryce on September 13, 2025

    Just ok. Easy to make, but the flavor was a bit off. Too much sesame and vinegar? Needed some tempering.

  • anya_sf on June 04, 2025

    Quick and easy to make in a jar. Flavor is strong so half the recipe was plenty for a 5 oz container of greens. On the salty side - lower sodium soy sauce would be good.

• 30-second arugula salad

  • anya_sf on April 10, 2025

    I didn't time myself, but this was certainly very quick and easy. The (aged, caramelized) balsamic vinegar was borderline too sweet, but was nicely balanced by the salty parmesan. I mixed it all in one bowl, tossing the salad with half the vinegar, then drizzling the rest of top.

• (Asian) broccoli salad

  • anya_sf on August 16, 2025

    Tasty. One batch of dressing was enough for 3 broccoli crowns, blanched in 2 batches to avoid overcrowding. I didn't understand the point of layering, just tossed everything together in a bowl and sprinkled nuts on top.

  • KarinaFrancis on September 17, 2025

    A quick and easy side, just boil the broccoli and toss with the dressing and shallots. I followed Anya_sf and just mixed it all together and sprinkled the nuts on top. Lots of scope to play with this, add some chilli crisp, some sesame seeds…next time.

  • bernalgirl on January 14, 2026

    This started off very bland but after tasting the dressing I added grated ginger and some black garlic powder, and an extra squeeze of lemon. I also used chopped peanuts instead of slivered almonds and through in some edamame. It was delicious as a side dish to a hearty main, good on day two with a can of Korean kimchi tuna, and absolutely addictive on day three with tinned smoked mackerel.

  • pattyatbryce on September 13, 2025

    Nice side for an Asian flavored meal. I might consider finding another dressing. This one was just ok.

• Cucumber ribbons

  • eileentien on October 06, 2025

    Served with Honey Sesame Ginger Beef and tossed in the French Dressing. The cool crunch and that tangy, lightly acidic dressing were perfection next to the rich beef.

• Quick Asian pickles

  • mklasan on February 22, 2026

    Didn’t find daikon so used a turnip.

  • anya_sf on August 26, 2025

    I didn't have daikon, just doubled the carrots. They were very tasty with the pork noodle bowls.

• White rice

  • murphyfrank on March 29, 2026

    Honestly, before Nagi I just boiled rice or bought one of those packets. This is such a foolproof method

• Jasmine rice

  • murphyfrank on March 30, 2026

    Perfect rice every time

• Cauliflower rice

  • averythingcooks on February 04, 2025

    We love cauliflower rice and this method (in the oven at a high temp) worked great. It is nice to have it hands off while finishing the main on the stove top. This time I replaced the parsley with a cube of a "chive & garlic herb bomb" from my freezer. I will use this method again for sure.

• Easy flatbread

  • anya_sf on August 12, 2025

    Easy and pretty quick to make, the flatbreads were enjoyable enough - more like flour tortillas than pita breads, which I guess shouldn't be surprising.

  • bernalgirl on October 04, 2025

    This was certainly easy and enjoying warm, supple flatbread convinced me I’ll be doing this more often. I’d double the salt next time.

  • JimCampbell on October 06, 2025

    A 3.0 out of 5. The concept is good. The dough comes together easily. Ours turned out doughy in the middle, which we will put on us. We may have had pan too hot which caused the outsides to get too dark before the flatbread was cooked through. It started to puff, but didn't get there all the way. It's a nice easy flatbread to make. We'll give it another try.

• Easy crusty artisan bread

  • Chelsea_c88 on May 30, 2026

    Not bad at all! Comes together quickly and does the trick. Crusty, rises nicely. If you have issues with a tough bottom crust, i recommend cooling it upside down and spreading a bit of butter on, then cover with a tea towel. Softens up the crust nicely.

• Creamy mashed potatoes

  • dbuhler on January 08, 2025

    These are creamy, as promised. I also made them to be the bed for her sticky chicken and it was a great base for that recipe. I also prefer to use a ricer, but I used russets and they worked well. This is the same recipe for mashed potatoes from her first cookbook, RecipeTin Eats Dinner.

  • anya_sf on February 19, 2025

    Pretty basic recipe, but it doesn't quite work for me as written. Even using Yukon Gold potatoes, I had to add a little more milk. Russets would need more to achieve my desired consistency. Australian potatoes are probably different.

  • averythingcooks on January 05, 2025

    These made a great base for a pile of her sticky sauced chicken thighs. As she suggests "any all purpose potato" I used Yukon golds and I always use a ricer instead of a masher (unless it's something like skin-on red potatoes). I added chives in place of parsley this time and they were creamy as promised :)

• Garlic white bean mash

  • Sylfea on September 21, 2025

    Easy to make. Prefer it as a dip rather than as a side dish.

• Lemon yogurt sauce

  • mondraussie on August 30, 2025

    Quick and easy.. added a bit of dried mint to the mix.. a bit of zest could also work

  • anya_sf on August 12, 2025

    Solid lemon yogurt sauce recipe. Might add zest also next time. I made it a few hours ahead for the flavors to meld. Doubled the recipe as I made both the baked koftas and roasted eggplant.

  • bernalgirl on October 04, 2025

    A quick straightforward yogurt sauce that worked beautifully with the kofta from the same cookbook. I added 1/2 t chile flakes.

  • angela_woef21 on April 01, 2026

    Great with Middle Eastern flavours

• Avocado crema

  • bernalgirl on November 03, 2025

    This is 3 stars as written but jumps to five with some changes. Double the avocado, add 2 T green salsa or Hat h green chile powder if you have it, and adjust the salt and citrus. As adjusted, this was a great accompaniment to the crispy beef burritos from the same book.

  • anya_sf on June 19, 2025

    Creamy and tangy, great with the burritos. I made 1.5x the recipe and it all got eaten. Might just chop the cilantro and mash everything by hand next time, possibly increasing the avocado if serving with Mexican food again (would make as written for sweet potatoes).

• Sheet pan chicken fajitas

  • Chelsea_c88 on April 23, 2026

    Very easy! I will say, the broiler instructions I found a bit inaccurate. If i would’ve done it as long as she advised I would’ve had a lot of burnt food. I did the chicken 4 minutes one side, 4/5 minutes for the next. Maybe my broiler gets hotter? It isn’t numerical, just high or low. Veggies I did for about 4 minutes and got some char and they softened. Can’t beat the taste, good hit of lime and classic fajita flavors, to be fair - but the instructions weren’t quite exact. If your broiler runs hot, be watchful!

  • pattyatbryce on October 20, 2025

    Super easy and the "marinade" is a paste that really flavors the chicken without having to have it sit for hours in advance. Not sure it's authentic, but we loved it.

  • eileentien on October 09, 2025

    Weeknight winner. One-pan, quick prep, fast cleanup. Chicken turned smoky-tender; peppers and onions caramelized with a little char—house smelled great. Serve straight from the sheet pan with warm tortillas, avocado, lime, and a drizzle of sour cream. Keep this as a repeat.

  • Plumberful on October 15, 2025

    This was so easy and very tasty. Boneless Chicken thighs were perfectly cooked, flavorful and juicy; made exactly as written in the recipe. Will make this again!

  • PriyaPath on March 26, 2026

    Good basic recipe, good flavour and comes together easily.

  • Beck001 on November 12, 2025

    Created mex bowls with this. Super easy quick recipe. Did find the seasoning a little too much so may do a little less next time and/or batch cook more chicken with it for teens

• Mini meatball soup

  • rebecca_e48e4i on March 18, 2026

    As is, the soup was pretty thin and watery. The broth/water to crushed tomatoes ratio seemed off, so I added a small can of tomato sauce. It helped give the soup more tomato flavor and body. I also upped the amount of spices used, as it just fell a little flat with the listed amounts. After those adjustments, I was happy with the end result.

• Rigatoni cake (Torta di rigatoni)

  • BatCityGirl on January 11, 2026

    Very good and looks impressive. Sauce was wonderful. Pasta inside was perfect but pasta on edge/side was overcooked. Will try again.