Notes about Recipes in this book

• Smoky caramelized shallot dip with sun-dried tomatoes

  • lofolky on September 22, 2025

    Made this for a football party and it was a big hit!

  • andreapcoburn on October 20, 2025

    I’ve made this twice and everyone who ate it, requested the recipe. I think this dip is best on day 2 stage flavors have melded. It went really well as a sandwich spread - with roast beef and melty Swiss or provolone on toasted bread.

  • Jdleff on January 03, 2026

    For the effort, I didn’t love it. And no one really enjoyed it at the party I brought it to.

  • adellel on February 08, 2026

    Used my food processor to quickly dice the shallots. Caramelizing took more like an hour. Sweet and smoky. It was just ok.

  • natalie_r87qll on February 13, 2026

    i really liked this but funnily it tasted like a hot dog to me lol - smoky from the paprika, sundried tomato as ketchup, dijon mustard, caramelized shallots instead of onions. would be a delish summer BBQ dip!

  • noor_37m4rf on March 07, 2026

    Taste was really nice but not that special! I don’t think I would make it again as the shallots took a long time and I have a lot of easier dips I like just as much

  • rachel_q1lg6q on May 07, 2026

    People asked for this recipe after they tried it! I agree with other comments, though, that it took a while to make. There are probably easier dips out there even if this tasted good!

  • greylyn_uwdghg on May 11, 2026

    Tasted pretty good after I first made it, but I let it sit in the fridge overnight and it was incredible!! Don’t skip putting it in the fridge!

  • elizabeth_dxqe67 on May 23, 2026

    Love shallots, but it was too shallot forward for me. I didn’t find the flavors came together, but clashed.

  • hjcrookston on May 26, 2026

    Super delicious! I didn't find caramelizing the shallots to take too long, it's the nature of caramelizing. I'd definitely make this again, but probably double it so I can have more.

  • madolyn_y18k6e on June 07, 2026

    Deeply savory, creamy, a little sweet and smoky. Made it for a Super Bowl party and it was a hit. Served with raw, crunchy vegetables (cucumbers, carrots, radishes, broccoli) and ridged potato chips

• Maple cheddar snack mix

  • Jdleff on January 03, 2026

    Excellent! Everyone raves whenever I make this

• Roasted strawberry and rhubarb sundae with pepita-sesame crunch

  • rita_uj484e on June 01, 2026

    Everyone absolutely loved this sauce. Need to make the topping next time.

• Pickled shrimp

  • selena__rhea on July 03, 2025

    Excellent, elevated recipe with surprising Italian salsa verde nod of parsley and capers. Perfect for end-of-hot-day nibbles with glass of iced wine.

  • john_0dr7c7 on April 19, 2026

    Phenomenally flavorful, especially with the ease of preparation.

  • sharon_olniyq on May 11, 2026

    Made this as an appetizer and everyone loved it. Easy prep with great flavors, I will definitely repeat this one.

• Marinated Havarti and green olives

  • Lepa on July 10, 2025

    I served this with apperativos and it was a big hit with our guests. Such an interesting combination of flavors. I might halve the olives next time as it was a bit awkward to eat the whole olives on crackers.

• Anything pesto

  • lofolky on September 22, 2025

    Used mint and parsley and used it to top the lamb stuffed shells, super tasty!

  • rachel_ywqstg on March 04, 2026

    Simple and yummy pesto recipe, an easy way to use up greens in your fridge. Not sure if I would blanch the herbs again. I used basil and parsley.

• Hot cherry pepper jam

  • jasmine_1terst on December 23, 2025

    Delicious and sooooo spicy! Love to eat on a bagel or toast with cream cheese, sometimes eggs. If you're sensitive to spice, only spread on one side of bread to mitigate the heat level.

• Herb-drawer clean-out green sauce

  • njpoirier on June 25, 2025

    Loved this with roast chicken and rice for dinner. Used it as a spread for a breakfast sandwich the next day. The recipe is very adaptable with whatever herbs you have on hand and lends a delicious herby brightness to any dish that might need it.

• Cold crab dip with buttery poppy seed saltines

  • SugarTreeBaking on June 20, 2025

    Made this for a neighborhood wine event, very good - don’t skip the chili celery as it really elevates the dish. The buttered saltines were delicious.

• Porcini herb snacking peanuts with fried garlic

  • tyler_0hip0t on March 13, 2026

    Very tasty but very oily

• Butter bean, Sungold, and smashed cucumber salad

  • Lepa on August 03, 2025

    This was good but probably not special enough to revisit. I ordered the celery vinegar and liked it here.

  • jasmine_1terst on December 23, 2025

    Surprisingly really liked this! Added some short pasta to the mix and essentially made a pasta salad - went really with the beans and the flavors. Easy and simple to make, good quick meal option.

• Mushy pea pasta salad

  • Lsblackburn1 on August 31, 2025

    Really enjoyed this. Very fresh and delicious and easy to put together in advance.

  • dany_du23o5 on January 19, 2026

    Delicious and fresh. I think it could benefit from a pickled element.

  • alinutzamica on May 25, 2026

    It was quite dry. I think it needs a better dressing than just lemon juice

• Caponata with dried cherries and green olives

  • Lsblackburn1 on March 24, 2026

    Delicious! I really loved the cherries and fennel in this. Served over couscous for a vegetarian dinner, but I’d love to make it again and serve on bread as an app for an Italian dinner.

• Chunky kohlrabi potato salad

  • lindseycstoll on February 04, 2026

    I had a surplus of kohlrabi from my CSA box and this was the perfect recipe. The dressing is truly something special.

• Sunchoke clam chowder

  • Lsblackburn1 on December 23, 2025

    Delicious! Made as written except I didn’t peel the potatoes or sunchokes. Used Manila clams - that’s what we get in Seattle.

• Mustardy herb-buttered potatoes

  • rachel_q1lg6q on May 07, 2026

    Delish! Our friends liked it. Too much butter, though!

  • lauren_4w5d7n on May 20, 2026

    Used leftover small russet potatoes cut into cubes

• Chicken fat mashed potatoes

  • rachel_ywqstg on February 15, 2026

    Yummy, but also very rich with the added chicken fat and crispy chicken skin. Beware - frying/rendering the chicken skin made a lot of oil splatter that I wasn’t prepared for. A fun dish, but for the extra effort and cleanup, I probably would only make this for special occasions and holidays.

• Stew-y green bean and bacon pasta

  • rachel_ywqstg on March 05, 2026

    Another delicious recipe! Very comforting and tomato-y. Loved the lemon zest and toasted panko bread crumbs! Also, even though you could use any pasta shape, I enjoy that this particular shape mimics the green beans.

• Mortadella "nduja" lumache with pistachios

  • olivia_xyn0te on February 07, 2026

    Delicious recipe! Works better to eat/finish right away but an absolute keeper

• Spinach and artichoke ziti

  • hailey_tthlx3 on October 07, 2025

    I loved this. I definitely forgot the lemon zest which likely takes the dish to another level. Regardless, it was delicious and I will make again.

  • Lsblackburn1 on October 17, 2025

    Another tasty pasta recipe from this book. Loved roasting the shallots and garlic- less chopping required! I added the lemon zest to the panko - yum!

  • Bessp on April 18, 2026

    This was disappointing. It tasted overpoweringly of garlic, and not much else. While the sauce had a nice texture, there was way too much of it for the pasta. Maybe the sauce would work better as a dip.

  • hjcrookston on May 21, 2026

    Overall, this was good but I need to make some tweaks for next time. I don't think I did the recipe justice but with less pasta water, less garlic, and more salt for next time, it'll be a winner.

  • SKCol on June 02, 2026

    I didn’t like this dish. To me it tasted bland. I kept adding salt, but it wasn’t helping much. I think maybe this needed some fresh herbs.

• Spicy carrot rigatoni

  • SugarTreeBaking on September 06, 2025

    Carrots for a pasta sauce? It totally works, delicious. The heat of the Calabrian pepper, the subtle sweetness of the carrot and the acidity of the lemon - YUM. Another keeper from this excellent book.

  • Nrnarayan on November 25, 2025

    This was just really not for me. I made sure to add enough pasta water to get the sauce consistency right but this still just tasted like baby food. This recipe was also really hard to follow. Hopefully her other recipes turn out better!

  • noor_37m4rf on January 10, 2026

    Very tasty! I used nduja instead of calabrian peppers and topped it with some smoked almonds to add a bit more texture

  • Anjackson1003 on January 26, 2026

    Really enjoyable! Loved the balance of sweetness from the carrots and heat from the Calabrian chili. Unfortunately, i’m not a big fan of parsley so the topping went under appreciated. In the future we’d probably drizzle olive oil and lemon juice instead.

  • rachel_ywqstg on February 20, 2026

    How fun and tasty! This recipe is smartly written to use the entire carrot (unfortunately my carrots did not include tops so I just used more parsley for the topping) and efficient to create the topping/blend the sauce while the pasta is boiling. Quick to create and can be made using only one pan (and a blender). I’ve topped this with ricotta as suggested, and also with creme fraiche when I had no ricotta available, and I enjoyed both times. Balanced, comforting, and saucy without being overly heavy and rich. Will definitely make again!

  • ericka_x8qa3c on March 02, 2026

    Tasty. To truly get the sauce smooth, use a full blender not immersion. And use at least 3-4 Calabrian chiles.

  • david_5d0hvl on April 02, 2026

    Super yummy, I’ve made twice the carrot tops aren’t super necessary for the topping

  • Babycarrot on April 03, 2026

    We loved the pasta and sauce but didn’t enjoy the topping. In the future I’d make as written but would omit the parsley topping and just sub some freshly grated lemon zest and maybe some panko along with the ricotta.

  • eileen_861138 on April 26, 2026

    Instead of the carrot top topping, used a toasted breadcrumb/parsley/lemon zest situation. Also drizzled some ramp oil that I had on hand. Delish!!!

  • franchimou on April 28, 2026

    easy + good. make sure to thin ou the sauce properly! carrots ended up taking like 30min to steam.

  • chefoclairo on May 06, 2026

    I made the anything pesto from the same book with kale and coriander instead of the specified topping and it was a great combination!

  • brooke_zmt9vf on June 08, 2026

    It wasn’t bad, but it wouldn’t be worth the effort for me to make again.

• Lamb-stuffed shells with smoked mozzarella

  • lofolky on September 22, 2025

    Really tasty, loved the flavor of the lamb! I topped it with a mint/parsley pesto and served with her iceberg salad. It’s pretty rich and I definitely stuffed the shells with more than the heaping tablespooon the recipe calls for. Next time I’ll do a little less filling per shell so there’s a higher pasta:filling ratio.

  • stephanie_frj4st on March 11, 2026

    Would definitely make more sauce, they felt a little too dry, especially as leftovers and the sauce was so good!

• Creamy corn orzo

  • Babycarrot on July 05, 2025

    Great use of summer corn, I used two regular sized cobs, make sure to generously salt and pepper and the red pepper flakes are a must. Simple, delicious summer side dish. I served it with her sticky cherry chicken that she posted on her Instagram.

  • coastal_colibri on February 26, 2026

    Paired with chicken milanese

  • stephanie_frj4st on March 11, 2026

    This made my summer rotation. Topped it with scallops, grilled chicken or chicken cutlets. Chili crisp on top also is a nice ad on! This recipe is perfect!

• Pasta alla Norcina with roasted squash

  • Lsblackburn1 on September 11, 2025

    Nothing too innovative here, but this is a very delicious pasta recipe!

  • Lepa on September 16, 2025

    This was a really simple, easy and delicious pasta. It's a perfect fall dish.

  • SugarTreeBaking on September 26, 2025

    Great autumn recipe. Lots of pasta in the recipe, next time I make it I’ll use a smaller shape, penne?

  • elisa_m95b99 on February 07, 2026

    This was a hit with my family!!

  • natalie_r87qll on February 13, 2026

    used red kuri squash and it was insane! i halved the recipe but used the full amount of squash still and it was unreal. honestly one of my favorite things ive made in a long time even though it wasn't too crazy!

  • olivia_xyn0te on February 16, 2026

    Very good dish! Walmart gave me one bag cubed sweet potato in addition to butternut squash so we used both. I might would add more path water next time and we added red pepper flakes individually to our dishes

  • shelbstirr on February 18, 2026

    Really good, pretty easy. The shallots are a really nice touch. The sweetness of the butternut squash is really nice with the sausage and cream. Mixing the parm into the sauce before adding the pasta worked well. Next time remove the sausage to cook the alliums before adding back in. Could double the squash if you want.

• Ditalini and peas in Parmesan broth

  • rita_uj484e on May 15, 2026

    Easiest to make the broth ahead, takes the most time & with that prepped this becomes an impressive weeknight easy meal. So tasty!!

• Halibut fines herbs

  • alinutzamica on May 25, 2026

    Excellent. Easy and delicious but on the heavy side from all that butter and double cream

  • jenna_exiogw on June 07, 2026

    Cut the recipe in half for 2 and worked perfectly. The sauce is sooooo tasty

• Slow-roasted salmon with vermouth-fennel soubise

  • katiesue28 on March 06, 2026

    This was my first time making a soubise and it was a lovely accompianment to delicious, tender salmon. Salmon, fennel, and vermouth are a spectacular pairing.

• Roast chicken with red wine vinegar and honey

  • dany_du23o5 on January 18, 2026

    I should have left more of the root on the shallot bc some pieces fell apart. If you got a really good sear, the chicken probably needs less than 40 mins in the oven.

  • julia_1ajr5e on April 06, 2026

    I’ve made this twice and it’s come out superb both times. The sauce is out of this world.

• Steak night dinner: Anchovy-basted rib eye with dilly creamed spinach

  • dany_du23o5 on January 25, 2026

    Did not plate the anchovy butter for the picture. My bad.

• Garlic coriander pork chops with crunchy iceberg salad

  • Sorrell19 on January 24, 2026

    So delicious! My guests commented a few times during dinner how great it was. The sauces for the pork and salad complement each other so well.

• Pot roast au poivre with charred onions

  • julie_ivwqba on March 12, 2026

    I wanted to like this more because I love pot roast but the cognac was overpowering

  • sharon_olniyq on March 29, 2026

    The sauce was amazing and would make an excellent accompaniment for any meat. The green peppercorns were essentiall. However my 2kb chuck roast was ready at 1 hr and 15 min, I would reduce the temperature next time for a slower cook or perhaps try the slow cooker. I want my roasts to fall apart.

• Basic sheet-pan pizza dough

  • Anjackson1003 on January 18, 2026

    Dough was super easy to prepare for a pizza dough novice like myself. There aren’t specific baking instructions provided as those are part of Hailee’s pizza recipes later in the book. We did 17 minutes at 500 degrees and probably could have reduced by a minute or still. Dough turned out nicely thin and crispy with the center pieces being a tad thicker. Definitely going to be my new standard dough in the future.

• Fried garlic pizza sauce

  • Anjackson1003 on January 18, 2026

    Great pizza base! The garlic oil really made an impact.

• Basic bar-style cheese pizza

  • Lepa on July 04, 2025

    This was my first bar pizza. I even bought the round Lloyd pans she recommended! It was fine but a bit too thin for me. My family liked it but probably prefer the grandma and Detroit style pizzas in Alexandria Stafford's pizza book. On a positive note, we didn't over eat! Now I have to find other uses for the Lloyd pans...

• Hearty seeded rye bread

  • Lepa on July 14, 2025

    This is an excellent bread to add to my regular repertoire. It's a quick bread and only takes 60 minutes but is delicious, healthy and full of texture and flavor. I made this last night and we ate it toasted, with butter and jam, for breakfast. I also think it would be great with the recommended cream cheese and smoked salmon. Highly recommend this clever and useful recipe.

• Lemony cauliflower chicken and rice soup

  • Katie on May 19, 2026

    Punches above its weight. Absolutely delicious, well balanced, and the crispy chicken skin is an amazing up level with not too much extra effort.

  • Lsblackburn1 on October 20, 2025

    This was definitely a project, but very tasty results. Chicken skin on top was extra delicious!

  • hanorwick on January 19, 2026

    I should have tempered the eggs a little more, but otherwise delicious! Crispy skin on top was amazing!

  • dani_h7kszq on February 10, 2026

    Yummy but not my favorite.

  • lindseycstoll on February 04, 2026

    The crispy chicken skin is a must do - overall really delicious!

• Vanilla bean and brown butter chocolate-chunk cookie bars

  • Jdleff on May 03, 2026

    Delicious! Added caramel chips. I would recommend baking it less time - mine were done at 30 minutes. Next time I would even take them out a few minutes earlier

  • njpoirier on June 25, 2025

    These came out scrumptious! May have finished the pan with my husband in a single day, that’s how good they were. Great instructions for browning the butter. The browned butter really comes through and gives these bars a premium flavor. I also appreciated the tip on making oat flour by blending up rolled oats. I’ll be implementing that method any time a recipe calls for oat flour.

  • elisa_m95b99 on February 07, 2026

    My family loves these - the vanilla flavor really comes out and the oats give great flavor and chew

• Vinegary iceberg salad

  • lofolky on September 22, 2025

    Simple and delicious

• Rooibos spice cake with brown butter frosting

  • djnielsen64 on October 05, 2025

    Crazy moist and delicious!

  • tiffany_4953y6 on January 06, 2026

    So good! No modifications needed. I did bake it in a 9” x 1.25” pan and it worked great. If anything, I might increase the frosting - it was so delicious

• Chocolate amaretti crinkle cookies

  • Babycarrot on December 09, 2025

    I like the combo of chocolate crinkle and amaretti, and these were an easy enough bake. I'm not sure she meant for these to be 10g each as written though or they would be quite tiny (even for these to be on the smaller side) so I shaped mine into 20 g each. I didn't roll in cornstarch or granulated sugar first which may have been a mistake since some of the powdered sugar melted off which is a trick I had previously learned but wanted to follow the recipe to a t. You can also speed up the coating process by using a wide/long plastic Tupperware and rolling them (generously!) around inside.

• Calabrian chile honey butter

  • Babycarrot on August 04, 2025

    Easy peasy and made with a hand whisk instead of a food processor which meant there were some chunks of chiles still in the butter but totally ok - this is a really nice, sweet, smoky, spicy butter spread great on a sandwich of charcuterie meats and fresh tomatoes.

  • jessie_458g3h on February 25, 2026

    Delicious with the creamed corn drop biscuits as Hailee suggests!

• Sourdough discard flatbread

  • juliaiscooking on May 04, 2026

    This taste good and soft. Next time, I will roll it to almost 1/8 thick but not totally see through. Then after the first 1 minute of cooking, flip and rotate while gently pressing the perimeter of the dough until it puffs up.

• Tina's meatballs

  • franchimou on April 22, 2026

    easy, simple, good but a tad too sweet. less sugar next time.

  • bao_8mnxfg on May 23, 2026

    This is the first recipe I tried, very good. Kids approved :).

• Chocolate-chunk sesame scones

  • Anjackson1003 on January 18, 2026

    Used chocolate chips because I had them on hand. We really enjoyed the taste of these scones! The sesame seed and whole wheat flour gave them an almost nutty, savory taste. It paired really nicely with the chocolate chips. I’m pretty new to dough so I think I may have over mixed a bit during the mix by hand moment but the end result still have a nice texture.

• Broccoli and soppressata sheet-pan pizza

  • dany_du23o5 on January 19, 2026

    I misread the recipe and added her recipe for tomato sauce into this, no complaints, I love red sauce pizza more, so it worked for me. If you do this you might have to adjust baking time as it will be wetter.

• Mean, green turkey sandwich

  • dany_du23o5 on January 19, 2026

    Very good.

  • julie_cjy3zt on May 30, 2026

    The recipe is yummy but I didn’t think the sunflower spread was worth the work. A quick herb aioli would be faster and just as tasty, if not more!

• Earl Grey French silk pie (Chuck's birthday pie)

  • kayla_37kwbr on January 20, 2026

    Excellent recipe, easy to follow.

• A very olive-y focaccia

  • lindseycstoll on February 04, 2026

    So so so good. My first time Making focaccia and it was so easy peasy.

  • lauren_4w5d7n on March 09, 2026

    Substituted for Kalamata olives

• Malted milk butter cookies

  • elisa_m95b99 on February 07, 2026

    Love these! Fun twist on a classic butter cookie . A real crowd pleaser

• Blueberry pretzel galette with cream cheese whip

  • elisa_m95b99 on March 19, 2026

    I loved this so much ! It wasn’t too sweet .

• Tina's chicken bake

  • justus_hkpri8 on May 28, 2026

    3.5 stars

• Creamed corn drop biscuits

  • jessie_458g3h on February 18, 2026

    Absolutely delicious! A little greasy, but to be expected with all of that delicious butter :) Paired with the Calabrian chile honey butter as Hailee recommends!

• Cultured butter

  • jessie_458g3h on February 25, 2026

    Was so worried to undertake this but it truly was such a well-written, easy to follow recipe. Honestly came out tasting pretty much the same as store-bought butter, lol, but it was SO gratifying. Think it would be super fun to make with kids!