• RachelHiltzgerr on February 16, 2026

  I've loved everything I've made from this cookbook! Nothing has disappointed!!

Notes about Recipes in this book

• The Italian chop

  • averythingcooks on April 26, 2025

    I used champagne vinegar, honey + a mix of fresh parsley, chives & dill in the dressing which we both loved. And while my salad didn't look like the picture (!) I put together 2 big bowls consisting of green leaf lettuce, romaine, basil, salami, a very spicy chorizo, hard boiled egg, asiago, sweet peppers, red onion, celery, grated carrot & some well seasoned/cheesy homemade croutons. We loved the flavour hit from the pickled pepperoncini & the decision to "REPEAT!" this dinner salad is an easy one.

• Loaded potato soup with salsa verde

  • vegabond2016 on December 15, 2024

    I'm not a huge fan of soup or bacon in general. However, I recently had potato soup at a friend's house and really liked it. So when I saw this recipe, I wanted to give it a shot. Unfortunately, I was pretty disappointed and ended up throwing half of it out. Again, this could just be a matter of personal preference. A lot of the toppings and spices in this recipe are similar to the poblano chile recipe from HBH Super Simple, which is one of my favorites.

  • francine_15tjwt on May 19, 2026

    Added the salsa verde individually and it worked great!

• Cheeseburger pasta

  • averythingcooks on April 06, 2026

    I seldom choose 1 pot pasta recipes but this one may change my mind. Yes, it is a simple combo of ingredients but we agreed that the result was tasty, comfort food dinner bowls. My only change was to replace the chopped dill pickles with a spoonful of a zippy cherry tomato chipotle relish. A 1/2 recipe made a lot food but we both happily reheated bowls for lunch.

• Cinnamon waffles

  • RachelHiltzgerr on May 02, 2026

    Very nice waffles. Classic but the cinnamon is a nice touch.

• Cheesy roasted shallot bread

  • averythingcooks on February 10, 2025

    I used a mix of mozzarella, provolone & gruyere and used my mini processor to mix the butter. I did not add the oil from the garlic/shallot pan and we didn't seem to miss it. I also added fresh thyme while mixing as the sprigs used while roasting seemed a bit burnt. I toasted the buttered ciabatta bun 1/2's 1st & then added the cheese for melting. We cut our cheesy buns into smaller pieces to float in our French onion soup and were very happy with the result!

• Dad's crunchy, cheese potato skins

  • averythingcooks on February 13, 2025

    What sets these apart from others I've made is the double bake for the skins themselves (ie triple bake if you count baking the whole russets). The 1st is after they are brushed with a garlicky, seasoned melted butter mix & the 2nd is with the cheese (this time a well aged orange cheddar). The result really is a flavourful, crispy potato skin as promised. This time we just used bacon & chives as the final toppers but I would definitely use the jalapenos another time.

• Tahini Caesar dressing

  • averythingcooks on July 29, 2025

    My goal here was use up the last of the tahini and scaling to 1/3 did that job & made enough for last night's salad + more for another dinner. As I didn't set out to make a vegetarian dressing, I used original Lea & Perrins and while we liked it as written, we liked it even more after mixing in a spoonful of mayo.

• Creamy turmeric lemon chicken & orzo soup

  • averythingcooks on March 07, 2025

    With lots of fresh herbs, parmesan, chunks of chicken and spinach replacing the kale, we loved this filling & flavourful soup. I cut the orzo back by 1/2 and for us, it was the perfect amount. This will be made again.

  • julia_kigfyo on March 14, 2026

    I’ve made this twice. It’s delicious. My kids love it. Guests wanted the recipe.

  • christopher_x9rc3d on April 09, 2026

    Good soup, I salted, garlic and pepper the chicken and seared it first. Would definitely make again

• Baked broccoli cheddar-Gruyère soup in bread bowls

  • rittingerv on April 06, 2025

    Really tasty. I went the crouton route instead of making in bread bowls, and it was cheesy enough for me without more cheese sprinkled on top.

• Spicy Italian sausage tortellini soup

  • korkyporky on February 10, 2025

    This was so good! Used collard greens instead of kale and didn’t use the basil pesto. Will make again!

  • averythingcooks on February 14, 2025

    We both really liked this. I used gnocchi & spinach (in place of tortellini & kale), threw a parm rind into the simmer and we thought the combo of basil pesto + fresh basil at the end gave it a big boost of flavour. This was a perfect one bowl winter dinner and an easy choice to repeat.

  • KarenPR on March 10, 2026

    This was so quick and easy to do. It is hearty but feels light at the same time. Will repeat.

• Thai curry-inspired chicken & rice soup

  • TFall21 on October 11, 2025

    This was nice and flavorful and came together fairly quickly after the chopping. I was dubious about no browning step for the chicken and shallots but dumping most of the ingredients in all together was a good shortcut, and I think a fresher flavor. Would probably make again, but nothing special.

  • averythingcooks on October 26, 2025

    I had cooked chicken to use up but was a little short so I added it later, included some broccoli florets to make up the difference and ultimately used less broth than called for. I added some Thai basil pesto with the chopped leaves and while I thought it was good as written (taste for salt & season generously), I liked it much better after a little honey + some chopped pickled hot peppers went in at the end.

• Jalapeño Buffalo chicken pizza

  • stacey_nn0o4j on April 08, 2026

    This is an easy and tasty recipe. I especially enjoyed the homemade Ranch Dressing.

  • virna_j5xzhi on April 12, 2026

    Easy to make- I used shortcuts like store bought pizza dough, cooked grilled chicken and Ranch and Buffalo sauce from Trader Joe’s. Be aware though that one serving is 1700 calories

• Homemade ranch dressing

  • averythingcooks on October 25, 2025

    Purists may argue that cheese (Parmigiano or asiago) and pickled jalapenos + some of the brine don't belong in "ranch" and my reply would be that this is delicious. I made it for chicken wing, raw veg & pizza crust dipping and we loved it with all of them. The only change was that I never have dried dill or chives on hand so reached for my freezer jar of a fresh ranch herb blend made with those 2 herbs + parsley. This will get made again...and again...

• Pickled roasted peppers

  • sydney_dtnlfs on March 21, 2026

    These are so fun and delicious! I can’t wait to put them on everything!

• Cacio e pepe ravioli

  • cookingbychapter on April 02, 2025

    We loved this!

• Spicy skillet lasagna

  • jenneats on May 17, 2026

    My skillet was far too small, so I made it into a regular layered lasagna.

• Chickpea curry with hot harissa oil

  • korkyporky on December 22, 2025

    One of my favorite things I've made recently

  • m_iq5td9 on March 08, 2026

    Add spicy sausage as I didnt have harissa oil on hand

  • stacey_nn0o4j on April 23, 2026

    This was delicious! We especially enjoyed the Hot Harissa Oil.

• Whole roasted cauliflower with garlic tahini & dates

  • dmhable14 on March 02, 2026

    It was delicious! And very easy to make. There will be extra tahini dressing to use.

• Tomato cheddar basil beans

  • stacey_nn0o4j on April 05, 2026

    This was easy and delicious and tasted even better leftover after the flavors melded.

• Black bean quesadillas with creamy jalapeño sauce

  • averythingcooks on January 25, 2025

    I did riff a bit here to use what I had & match our preferences. I used up the black beans I had in the freezer & added cooked chorizo sausage meat + a mix of sweet & hot peppers. My sauce choice was a smooth (and hot!) roasted tomato & chipotle salsa so I didn't need the extra chipotles in adobo called for. For the sauce, I chopped roasted jalapenos from the freezer & used Thai basil in place of cilantro. This was a tasty & quick Friday night dinner.

  • jay.moe on April 16, 2025

    The quesadillas are very tasty and make a quick dinner with items that I already have in my pantry. I doubled the amount of cheese that was called for in the recipe. Next time I would use extra Chipotle peppers for a little more heat and would also mash the beans a little too keep them from falling out of the quesadillas.

• Spicy miso-coconut broth noodles with sesame crunch

  • rittingerv on January 10, 2025

    So easy and delicious. Even easier to use a furikake blend rather than making the sesame crunch. I topped with some pieces of Korean short ribs.

• Creamy green chile chicken enchiladas

  • averythingcooks on March 03, 2025

    This made a nice pan of enchiladas. I used Boursin in place of the cream cheese which worked well and replaced the canned chiles with roasted poblanos & Anaheims + diced Fresnos... all from the freezer. My home-canned tomatillo simmer sauce does not contain cilantro so I also added Thai basil pesto to the sauce. A 1/2 recipe easily fed 2 of us for dinner with 2 good sized lunch portions for today.

• One-pot spiced chicken & dumplings

  • MarciK on May 11, 2025

    This was very good, especially if you like Southwestern flavors. I think I personally prefer a more traditional version without the salsa verde, but I’m really glad I tried this version, and I’ll still enjoy every bite.

• Baked chicken Parm sandwich

  • lindsey_5xsrit on March 19, 2026

    Husband loved this variation on a chicken parm sandwich - especially the addition of the peppers. I made tweaks to this sandwich including swapping all that fresh basil for spinach (would’ve been too overpowering) cutting back the amount of cheese in 1/2 (used just mozzarella and parm) and saucing both sides.

• Creamy coconut chicken curry with broccoli

  • boncie on February 03, 2025

    This was not the best curry recipe. Onions for a curry need to be cooked slow and low first until they are unctuous, but this recipe has them being boiled. Pretty one dimensional sauce, I added lime juice to lift it but it needed so much more. I served the broccoli separately as I knew I would have to freeze the leftovers and I didn't fancy mushy broccoli. It was ok but there are better curries out there.

  • christinezac on February 11, 2025

    Easy and tasty

  • averythingcooks on August 03, 2025

    We enjoyed this quick dinner but I did make a couple of changes while using the stove top method. I gave the aromatics (+ some sweet pepers) & the spices a low/slow sautee 1st and then added the chicken to partially cook/"marinate" in the flavours. I then proceeded as directed but cut back on the tomato paste, based on other recipes that were too tomato paste heavy for us. I used 3/4 of the chicken called for & to make up for that, I added a big handful of beans + the extra peppers added earlier also helped here. I make lots of long day curries that we love but considering the little time spent here (which is what I needed yesterday), we thought this was good.

• Baked Buffalo chicken tenders

  • averythingcooks on August 01, 2025

    For this simple dinner, I used crushed cornflakes (skipping the food processor) & clearly I should have cut way back on the quantity as her measured amount is based on "intact/pre-food processor" cornflakes (my bad). We ate these with a "pickley" blue cheese dip which certainly lifted them flavour wise.

• Garlic mushroom chicken skillet

  • janeths on February 03, 2026

    I wasn’t sure what to expect because this dish is very brown. But it tastes really good.

  • jen_psw6bm on June 03, 2026

    Good but could be better. Sauce needs to be thicker. Prosciutto was amazing. Added a punch of brininess and salty goodness.

• Herby sun-dried tomato chicken

  • averythingcooks on March 18, 2025

    With a batch of her sun dried tomato pesto prepped early in the day, this came together quite quickly. Mine didn't actually look exactly like the picture because we seemed to have a lot more liquid in the pan even after the full simmer/cook time...perhaps too much wine? I liked this more than T who thought it was a bit salty and while I did try to follow the seasoning carefully, that certainly could rest more on me than the actual recipe.

• Sun-dried tomato pesto

  • averythingcooks on March 18, 2025

    I came to this page to make this pesto destined for the freezer but then did use some of it make the main recipe on the page (herby sun-dried tomato chicken) for which I've also posted a comment. This pesto includes lots of basil & lemon and as she suggests "nuts of your choice" I used walnuts. I have frozen this in 1 tbsp portions & will easily find lots of places to use it.

• Baked Cajun chicken skewers with garlic Parmesan sauce

  • forkindelish on December 09, 2025

    Easy enough and decent. The sauce didn't do anything for my family.

• Sage butter-fried pork chops with sherry pan sauce

  • forkindelish on December 09, 2025

    Nothing to write home about. Try a different recipe other than this one.

• Cider-braised beef brisket

  • Frogcake on November 16, 2025

    This is a very yummy brisket recipe. My family loved this . Make the apple butter for the brisket and you will have enough for toast in the morning!

• Maple apple butter

  • Frogcake on November 16, 2025

    Delicious! Keep this recipe handy for any recipe that calls for apple butter.

• Nonnie's chili

  • Frogcake on November 16, 2025

    A great, spicy-cozy chili recipe. Wouldn’t change a thing.

  • Coopskitchen on January 26, 2026

    This was on the spicier side, but I omitted the jalapeños and my kids liked it! I also added an extra can of black beans.

  • averythingcooks on April 21, 2026

    I don't often chose a grd beef chile but this one was pretty good. I made 1/2 with a mix of beef & sausage and for the tomatoes, I used home canned "Rotel" which have a generous amount of jalapeno. I scaled the broth back & yet even after a couple of hours it still seemed "thin". A handful of corn went in and we ate this topped with cheese & pickled onions. Note that even a 1/2 recipe = more than 4 servings in this house.

  • averythingcooks on April 21, 2026

    UPDATE: We agreed that this was better on day 2 :)

• Smash burgers with special sauce

  • marissa_lgp76x on March 23, 2026

    This is my go to recipes when we are cooking burgers. They come out so flavorful! The sauce is also really good.

  • christina_an88v2 on April 09, 2026

    Made them in my cast iron pan. Skipped the refrigerator step. Also skipped the fish sauce

• Saucy, spicy, cheesy oven-baked meatballs

  • averythingcooks on January 14, 2025

    I scaled this to 1/3 with 8 oz grd beef, 3 oz sausage & 1 egg. We liked the heat in the meatballs from the pepperoncinis, sambal oelek (she gives lots of choices here) & the sausage. The sauce came from my freezer stash of garden tomatoes (1 cup marinara, 1 cup "rotel" style tomatoes + a 1/2 cup of salsa) which was lots for my 12 meatballs...if I was making the full recipe which calls for 64 oz of marinara, I would add it slowly, probably stopping short of the full amount. We really enjoyed this saucy, spicy, cheesy pan of meatballs with spears of toasted cheese bun for dipping. I will say that I just roasted the meatballs on parchment (425 for 15 minutes) instead of using an oiled pan.

  • jay.moe on March 31, 2025

    This recipe had a nice hint of spice from the sausage and chili paste. I didn't add the pepperoncini so it wasn't as spicy as it could be. My meatballs were slightly larger than golf ball size and only made 24, which took about 10 minutes longer to cook. I let them crisp 5 minutes longer in step 3 and also let them braise 5 minutes longer while covered with foil, which gave the sauce enough time to start bubbling. After reading the other comment, I only used 32 ounces of sauce, which was plenty. Since we are not fans of fresh oregano, I used fresh parsley in its place. The meatballs were delicious served with crusty garlic bread and a salad. It served three people with enough leftovers for another meal.

• Smothered garlic Parmesan Salisbury steak

  • christina_an88v2 on April 03, 2026

    This was surprisingly excellent. The sauce is divine. Didn’t have white wine so I substituted some chicken broth. Served with extra crispy tater tots and corn it was an elevated “school cafeteria lunch” dinner :)

  • averythingcooks on April 08, 2026

    We also enjoyed this dish. The wine & parmesan do add a lot to the sauce and I served this with mashed potatoes (stirring in a similar herb/garlic butter from my freezer) with some frozen peas as our veg. I made 1/2 for 2 of us but next time I will up the meat mixture to 3/4's (for 3 "steaks") as I now have mash & sauce leftover for lunch but alas, but no meat for us to split.

• Honey balsamic short ribs

  • kathi491140 on April 30, 2026

    Crockpot for 8 hours on low was too long. Meat was slightly dried out.

• Tilapia in wine sauce with mushrooms & crispy prosciutto

  • korkyporky on December 22, 2025

    Not my favorite

  • jen_psw6bm on March 18, 2026

    Sauce was very brothy but all right, had a bright lemony flavor. Prosciutto was the best part, adds a punch of briny saltiness. Also don’t make in a very large cast iron otherwise there’s not enough broth to coat your fish and it comes out dry in the oven. Paired with sun dried tomato orzo and a salad.

  • karen_qnl5ds on April 19, 2026

    I’d give this a 5, as the fish turned out perfectly cooked and moist and the flavor is delicious! The only small problem is the “sauce” is merely wine, so it’s very brothy. I thickened it w/ a cornstarch slurry: problem solved. Could have licked it off the plate! I also cut way back on the smoked paprika, as that’s not a flavor I enjoy, and I wouldn’t bother w/ fresh thyme as the flavor is not that noticeable (and who wants to stem those tiny leaves?). This is a keeper recipe!

• Red curry salmon with avocado-cucumber salad & coconut rice

  • Bessp on May 09, 2025

    Very tasty! I halved the amount of red curry paste and left out the oil from the fish rub because it already has butter, it worked out great for us. I also added a spoonful of tahini to the salad instead of sesame seeds and peanuts, which added a lovely creaminess. Will definitely make this again.

• Creamed spinach salmon with lemony herbs

  • amber_8xjlzd on March 06, 2026

    Delicious!!!!! And super easy! We have already made this two Fridays in a row for lent.

  • mik_nkdorc on March 21, 2026

    Sooo good! Creamy and delicious. Would be good over a small serving of linguine.

  • teresa_qp7kyy on May 28, 2026

    Very delicious. I subbed the heavy cream for a combo of cream cheese and milk because that’s what I had in the house (milk was important to thin it out if you do this)

• Honey mustard salmon bowls with avocado-feta herb salad

  • christina_an88v2 on April 09, 2026

    Makes a lot of marinade—I saved some to use on chicken. Cooked the salmon in the air fryer at 400 degrees for ten minutes. Also—added fresh parsley to the salad

• Lemon butter cod with Mediterranean orzo

  • janeths on October 25, 2025

    This is quite tasty.

  • janeths on February 02, 2026

    Really tasty.

  • Mliston on April 17, 2026

    This was easy to make and it was good, but too briny for my taste. My favorite part was the dredge for the fish - it got crispy and was very flavorful. Might try this again with different/fewer olives next time.

  • patrick_ulzrij on May 11, 2026

    This orzo is life changing. Didn’t love the fish tho

• Herby roasted cod with caramelized squash

  • RachelHiltzgerr on March 27, 2026

    Really good! Interesting flavors. I served it over some orzo since Teigan likes to serve everything that way.

• Browned butter coconut chocolate chip cookies

  • janeths on December 29, 2024

    I think the recipe needs more flour. And the headnote says 2 cups of chocolate chips but the recipe says 1 1/2 cups.

• Apple honey cake

  • rittingerv on January 18, 2026

    Used my own homemade apple butter and regular AP flour. Great wintry/fall quick bread, comforting and tasty. The ginger sugar topping slaps.