The Wishbone Kitchen Cookbook: Seasonal Recipes for Everyday Luxury and Elevated Entertaining by Meredith Hayden

  • Heirloom crab cocktail (page 28)

    from The Wishbone Kitchen Cookbook: Seasonal Recipes for Everyday Luxury and Elevated Entertaining The Wishbone Kitchen Cookbook by Meredith Hayden

    • Categories: Soups; Entertaining & parties; Spanish
    • Ingredients: cherry tomatoes; mini cucumbers; jalapeño chiles; shallots; white wine vinegar; jumbo lump crabmeat; lemons; microgreens
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Notes about Recipes in this book

  • Blueberry BBQ grilled chicken salad

    • Clairehg on June 03, 2025

      DELIGHTFUL! Sooo yummy!! Prep the sauces ahead of time and it would be SO quick.

    • elisa_m95b99 on February 07, 2026

      Yum!!

    • Clairehg on April 13, 2026

      Made this again to great applause. A really good grilled chicken recipe that’s unique but still loved by picky eaters.

  • Ultimate Italian [sandwich]

    • rachel_ywqstg on March 04, 2026

      Delicious!! Quick to assemble if you have all the ingredients, and lots of opportunity to make this as easy or complex you’d like (for example, I used homemade foccacia and pesto, but store bought roasted red peppers)

  • Crushed olive spread

    • lean1 on July 02, 2025

      Excellent recipe lots of flavors and gets better after the first day. Made half batch with Barral olives from France, parsley from the garden and 1 anchovy instead of capers. and Spanish Olive oil. Will make often.

    • jessncanfield on July 20, 2025

      Really good and serving with blue cheese was a nice addition!

  • The green salad

  • Big fat Greek salad with souvlaki-ish chicken

    • Shanl0615 on October 17, 2025

      Arlington, VA - this was soooo good! I loved the slight heat and brine of the pepperoncini. The dressed salad holds up reasonably well in fridge for a day or two. Made good leftover lunches.

    • lauren_mhvkv0 on February 17, 2026

      I added chickpeas for some extra protein!

  • Green garlic and ginger chicken soup

    • cesmith19 on September 28, 2025

      Love this soup! You can make a lot of substitutions here - also I think Molly Baz version is just a littleeeee better but the methods are a bit different.

    • halfchefc on September 30, 2025

      Used the scallion substitution and the whole batch of the "sauce". Really good and much needed after a travel day. T loved it, 5/5.

    • Clairehg on November 10, 2025

      Would be great for a sick day! VERY easy. Also, I don't think it's accurate that it makes 4-6 servings. More like 3 for us, and we didn't have big portions.

    • simone_lu3llo on February 13, 2026

      This was disappointing; have tried other iterations of this soup that came out much better. The rice soaked up all liquid. Added too much soy sauce.

    • halfchefc on March 11, 2026

      Made this again but vegetarian this time. Added a can of white beans and half a can of chicken to sub chicken.

  • Chicken khao soi

    • kguymon on February 18, 2026

      This was great, but SO spicy with the amount of red chili flakes it calls for. And I love spice.

    • kris.mundt on March 26, 2026

      I used the Khao soi paste recipe from the Noods cookbook, skipped the pickled shallots and kept them raw, added pickled mustard greens and a homemade chili oil

  • Green curry katsu sando

    • MarielRose on February 11, 2026

      Used just the curry sauce over Coconut chicken. Yum!

  • Piri-piri chicken sandwiches

    • peyton_fh2z7u on May 23, 2026

      So good with mayo and arugala on brioche yummm

  • Tomatoes and corn

    • katie_jnnw03 on February 07, 2026

      Love this for summer parties

  • Asparagus fries with feta

    • Clairehg on September 09, 2025

      I enjoyed these for a change of scenery from the usual asparagus. Not life changing, but it's asparagus, so pretty hard to be life changing.

  • A good mash

    • katie_jnnw03 on February 07, 2026

      Hold back the liquid. Very good

    • rachel_ywqstg on March 01, 2026

      Delicious, light, and creamy! I used a potato ricer to make the potatoes super smooth.

  • Ziti alla zozzona

    • victoria_1wgjpy on March 16, 2026

      Love this recipe, a little bit thick but overall so flavorful

  • Short rib Bolognese

    • lara_idr144 on March 24, 2026

      I uncovered the short ribs for the last half hour in the oven to thicken the sauce. Great flavor!

  • Baked crab mac and cheese

    • cardan on March 14, 2026

      This was good but didn’t blow me away. I did however, make some changes. Namely, used imitation crab and doubled both the crab and the pasta. So that absolutely could have changed it. I also didn’t love the panko on top.

  • Sungold tomato pasta

    • jencharlap on July 27, 2025

      Delicious recipe! Did not have enough sungolds, so used cherry tomatoes to make up the difference. We substituted gluten free spaghetti. The pasta sauce did not emulsify as well as the photos in the book, which I was expecting due to less starch in the pasta water. Unique flavor and very delicious; will definitely make again.

    • shannon.z on August 26, 2025

      Very tasty and enjoyed using summer tomatoes. As also stated in the previous note, my sauce did not emulsify as well as the photos with my immersion blender. Will use a regular blender next time for better results.

    • tmitra on September 14, 2025

      I used a large yellow heirloom tomato and was happy with the results.

    • katie_jnnw03 on February 07, 2026

      Love this summer dish

    • Allissagoodrich on May 12, 2026

      Super easy, simple and delicious

  • Lemongrass chicken & rice noodle salad

    • halfchefc on June 17, 2025

      Followed recipe as is and this was light and delicious. The marinade for the chicken is fantastic!! A repeat for sure.

    • tara_buzklw on April 30, 2026

      This recipe is the perfect summer dish, Meredith’s note about not being sure of fish sauce convinced me to try it, and it made the perfect savory sauce. Chicken marinade is great as well, I ended up cooking the chicken on the stove and it turned out great.

  • Farro broccoli salad

    • simone_lu3llo on February 14, 2026

      Apple cider vinegar was pretty overpowering

    • jessie_458g3h on February 25, 2026

      Great for entertaining! Thought the cider/farro method was really successful. Great combo of textures and flavors.

    • sharon_olniyq on March 14, 2026

      Good salad, I added roasted peppers. Loved the pistachios

  • Mom's pilaf

  • Tomato butter baked cod

    • katie_jnnw03 on February 07, 2026

      You can make this with salmon too. Cod can be expensive. I have made this too many times to count a really great dish.

    • simone_lu3llo on February 16, 2026

      Recipe did not produce enough sauce to fully poach the cod, but end result was tasty. Made with some orzo for more of a complete meal.

    • abigail_x1qww3 on February 27, 2026

      Fabulous recipe and a great way to use abundant garden tomatoes! Served with risotto and was heavenly

    • Allissagoodrich on May 12, 2026

      Amazing - would eat it multiple times a week.

    • peyton_fh2z7u on May 21, 2026

      Spicy!!!! I would do 1/2 tbsp calabrians next time - personally

  • Chive crab cakes

    • simone_lu3llo on February 14, 2026

      Altered recipe to make 12 mini crab cakes; served with smoky chipotle aioli— delicious!

  • Slow-roasted salmon with ponzu and sesame chili crunch

    • kirstenajohansson on February 08, 2026

      I used my Meater probe to cook to 130, it took about an hour.

    • Clairehg on March 22, 2026

      very very easy and pretty tasty. Not life changing by any means but if you need a very simple dinner, this is the one for you!

    • sharon_olniyq on April 10, 2026

      Really loved making salmon this way, have never done a slow oven cook. It was perfectly moist, just watch it closely to make sure you don’t overcook it. Will definitely be making this again, also all the extras paired perfectly with the dish.

    • peyton_fh2z7u on May 22, 2026

      Not typically a salmon lover and this was delish!!

  • Shake 'N Bake chicken with hot honey tomatoes

    • natalie_r87qll on February 13, 2026

      absolutely obsessed with this! the little tomato situation was so good and inspired me all summer

    • rachel_ywqstg on March 01, 2026

      Delicious! The chicken was very flavorful, moist inside, and crunchy, and the cleanup was a breeze. The tomatoes and arugula recieved so many compliments! Served with “a good mash” from page 127

  • Boyfriend roast chicken with pan-sauce potatoes

    • john_hpn9i3 on May 23, 2026

      This recipe is a regular in my household. Definitely season the chicken with salt the day before, I promise you it’s worth it. The potatoes tossed in pan sauce is fantastic, and they’re even better when they’re roasted the next morning for breakfast!

    • sophie_ey4udi on May 26, 2026

      Very delicious and the skin was so crisp and flavorful. Would definitely make again. The only make ahead part is the dry brine which I think really makes a difference.

  • Pork tacos with roasted peach salsa

    • diana_ictm9n on May 30, 2026

      Peach salsa is amazing. Otherwise tastes like a classic Carnitas taco! Not much active work but you do need to set aside a lot of time. I cooked the pork the night before and broiled it day of.

  • Harissa pitas with feta and cucumber

    • cahlurbear on February 04, 2026

      I feel like the serving amounts is off but very good!

    • fiona_1b1b0u on February 11, 2026

      Added lettuce and shredded cabbage for texture and crunch

    • patrick_ulzrij on March 03, 2026

      Made this with Kaitlyn for Olivia! Delicious!

    • diana_ictm9n on May 27, 2026

      Good week night meal. Tasty

  • Porterhouse with jammy tomatoes

    • jessie_458g3h on February 25, 2026

      Steak was solid. The tomatoes kinda took forever

    • patrick_ulzrij on March 03, 2026

      Very invoked but very good made with Kaitlyn at the yard

  • Balsamic braised short ribs

    • katie_jnnw03 on February 07, 2026

      Fantastic Christmas dinner.

    • natalie_r87qll on February 16, 2026

      the only thing i'd do differently is remove the fat from the braising liquid and then simmer it down to thicken before serving!

    • Clairehg on May 04, 2026

      The flavor of this was OUTSTANDING. I don't think I will ever use a different short rib recipe again. Since short ribs are often hard to source, I will probably try with a chuck roast, because the sauce was THAT GOOD.

  • Dirty martini with blue cheese-stuffed olives

    • simone_lu3llo on February 16, 2026

      Stuffed olives were delicious!

  • Pickled pepper martini

    • halfchefc on May 31, 2025

      Made this with gin, pickle juice, and pepperoncini juice. I think I'd like to try another pickled pepper version, maybe something a little spicier! This is perfect for pickle lovers.

  • Boozy blueberry basil lemonade

    • skvalentine on July 28, 2025

      Made this with citrus vodka and a not-very-sweet homemade blueberry jam. Thought it was too heavy on the lemon and not sweet enough-- would scale back on the lemon if using citrus vodka, and add some extra sweetener if using low-sugar jam. Also thought the basil was too subtle-- might try muddling the leaves first.

  • Heirloom tomato galette

  • Cathead biscuits and blueberry jam

    • katie_jnnw03 on February 07, 2026

      Love this recipe. Sticky biscuits but really easy. You can put the extra jam in the freezer

  • Olive oil cake with peaches and cream

    • emma_mvfbor on July 11, 2025

      I personally like adding more lemon or orange zest to the batter

    • katie_jnnw03 on February 07, 2026

      Love this. Put different fruit on top if you don’t want to cut peaches. Made this for my Rehersal dinner

    • peyton_fh2z7u on May 23, 2026

      Yummmmmmmm

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  • ISBN 10 0593835956
  • ISBN 13 9780593835951
  • Linked ISBNs
  • Published May 06 2025
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

Learn to cook, host, and eat like a private chef with 100 recipes from Meredith Hayden of Wishbone Kitchen.

Inspired by years working as a chef in New York City and the Hamptons, as well as her childhood summers on Nantucket, Meredith Hayden makes food that is both unfussy and elegant—often with a touch of whimsy. In The Wishbone Kitchen Cookbook, Meredith teaches you to cook like a professional hostess (and have fun while doing it). This is the kind of food to celebrate every season of life; the kind of cooking you don’t start until you’ve made yourself a drink first. Recipes range from 20-minute meals to show-stopping centerpieces, all fit for your next dinner party.

Here you’ll find big salads (Blueberry BBQ Grilled Chicken Salad) and sharable sammies (the Ultimate Italian); there are your starters, your grazers, your chatting-with-friends snackers like Hot Crab Dip and Really Good Guac. Serve the Pink Lemon Pasta when friends come over after work or pack up the Farro Broccoli Salad for lunch the next day. Snack on an Heirloom Tomato Galette and veg out on Asparagus Fries with Feta. Your authority on all things seafood, Meredith shows you the easiest way to break down a lobster so that you can use it in a number of recipes like the Lobster Avocado Salad and Wok Lobster. Or how to shuck oysters so you can enjoy them grilled or with a yuzu kosho mignonette. Throw your own Nantucket Clam Bake, why not?

With sharp, witty commentary, themed menus, and gorgeous imagery, The Wishbone Kitchen Cookbook will inspire you to rediscover the joy in cooking, romanticize your grocery hauls, and find any excuse to celebrate with friends and family.

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