RecipeTin Eats - Tonight / Delicious Tonight: Dinners for Every Night of the Week by Nagi Maehashi

    • Categories: Main course; Gluten-free
    • Ingredients: chicken thighs; lemons; unsalted butter; garlic; parsley
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Notes about Recipes in this book

  • Creamy sausage pasta

    • 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 Fresnos, 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.

    • dbuhler on January 10, 2025

      This was just okay for us. I subbed the pasta for large shells and I thought it was to 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.

    • 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

  • Honey sesame ginger beef

    • 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.

    • mondraussie on October 26, 2024

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

  • 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.

  • Thai chicken wings

    • 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.

  • Normandy pork chops

    • 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.

  • Chicken bites with mushroom gravy

    • MollyB on November 06, 2024

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

    • luluf on November 12, 2024

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

  • 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.

  • 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.

  • 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.

  • 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.

  • Spicy sesame ginger noodle 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.

  • JB's 20-minute laksa

    • Sloober on October 26, 2024

      Ik 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.

  • Spicy peanut noodles

    • 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.

    • KarinaFrancis on December 24, 2024

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

  • Black bean chili

    • 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.

  • Sticky pantry chicken - my maiden recipe

    • 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.

    • 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!

  • Lion white beans

    • luluf on November 12, 2024

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

  • The most amazing pantry tomato soup

    • 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.

  • 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.

  • Firecracker beef & cabbage

    • ashbett on November 15, 2024

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

    • 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)

  • 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.

  • Honey pepper chicken

    • 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.

    • 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.

    • 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.

  • One-pot chicken tomato pasta

    • luluf on November 12, 2024

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

  • Arabic chicken & potatoes

    • 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

  • Baked fish with golden coconut sauce

    • luluf on November 12, 2024

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

  • Sticky soy chicken with sesame broccolini

    • 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.

  • 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

  • Cowboy chicken salad with smoky chipotle dressing

    • 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.

    • 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.

  • 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.

  • 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.

  • Italian stuffed pork tenderloin

    • 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.

    • 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

  • Slow-baked Italian meatballs

    • luluf on November 12, 2024

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

  • 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!!

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

    • Tashagis on January 27, 2025

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

  • 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.

  • Creamy mashed potatoes

    • 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 :)

    • 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.

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  • ISBN 10 1761561839
  • ISBN 13 9781761561832
  • Linked ISBNs
  • Published Oct 15 2024
  • Format Paperback
  • Page Count 360
  • Language English
  • Countries Australia
  • Publisher Pan Macmillan Australia

Publishers Text

Australia's fa­vourite home cook, Nagi Maehashi, is back to solve the perennial problem of what's for dinner tonight … and every night.

Following on from her record-breaking first cookbook, Dinner, Nagi brings us Tonight with more than 150 brand-new foolproof, flavour-packed recipes, 800 variations on those recipes and 3000 possible combinations that match formulas (including the world-famous Charlie sauce) with different ingredients.

There are crave-worthy crowd-pleasers – try slow-baked Italian meatballs in a rich tomato sauce with bubbling melted cheese or fall-apart Asian chicken cooked in a sticky-sweet soy glaze. Some dinners can be cooked in 20 minutes, and others can be made using only pantry staples. For high-impact guest-impressing, turn to Sunday suppers – the Vietnamese pulled pork is a festival of flavour – while the “Sweet” chapter delivers on the promise of maximum decadence.

With a stunning photo and link to a how-to video for each recipe – and plenty of guest appearances from Australia's most loved golden retriever, Dozer! – this is a book for every Australian kitchen, for every level of cooking ability, for every budget, for every set of taste buds, and for every single night of the week.

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