• Alice_Statler on December 03, 2024

  TX769 .T863 2024

Notes about Recipes in this book

• Buffalo sauce

  • patioweather on April 06, 2025

    Not my favorite buffalo sauce in general (too much vinegar), but it was perfect in the very cheesy rangoon.

• Khachapuri

  • stef on October 26, 2025

    This is a delicious. Says 4 pieces.My only complaint is that it's huge. I eat 1/3 and dh 1/2. If I would make them again would make smaller servings.

• Whole-grain sandwich bread

  • stef on February 19, 2026

    This is a delicious bread that comes together rather quickly. Minimal amount of sugar. Will be on my rotation.

  • dmass on March 19, 2026

    This bread turned out great, very tasty! I will make this bread again. Next time I will probably omit the topping, as tasty as it is, just a little messy for me. I can't wait to try another recipe from this cookbook.

• Spinach-artichoke stuffed garlic knots

  • christinezac on December 25, 2024

    Delicious!

• Basic pizza dough

  • Luckyme on December 31, 2024

    Delicious pizza crust. Well described technique for kneading the dough that really improves the texture.

• Pita

  • ShayLRoss on March 23, 2026

    This is a good recipe for pita, I really enjoyed the end result. My dough was much stickier than I expected during the process, so I did have to use more flour during the mixing and kneading.

• Hummus with caramelized beef and pita chips

  • rmardel on April 16, 2025

    I wanted to like this more than I actually did. The dish worked, but I have other recipes I prefer. I thought the hummus needed more tahini and less lemon. I also thought the technique of adding ice cubes didn't give me the results I wanted. Much better to slowly drizzle in ice water in the style of Ottolenghi or Michael Solomonov, I also thought the beef was underspiced and too lean to work really well in this recipe. I've had a dish like this made with ground beef and I think ground beef would work better here.. Refer to the books listed above for other ideas.

• Garlic naan

  • sarah_jla6vs on April 15, 2026

    Our go-to naan recipe. It comes out beautifully every time.

• Cramique

  • stef on September 06, 2025

    This is the most decadent brioche you can have. Requires a bit of kneading and resting but all in a stand mixer. Over night rest in fridge. Doesn't seem like a lot of chocolate chip is added but just the right amount. Will definitely make again.

  • madison_vy8u7k on March 08, 2026

    Had to add a little more flour to have this come together but it turned out to be the perfect French toast for a birthday breakfast!

• Potato buns

  • Knead2Quilt on December 06, 2024

    I made these with leftover mashed potatoes from Thanksgiving. They were easy to make came out soft as can be and tasted amazing. I made 8 roll about 100gr each for burgers. I will definitely make these again.

• Burger buns

  • Luckyme on January 02, 2025

    Great soft and light buns. I like the technique outlined in this book.

• Pumpkin scones

  • christinezac on December 22, 2024

    Best scones ever! Love the trick of stacking the dough and then freezing a bit. The baking powder weight/tsp measurement didn't make sense to me which to use.

• Vegan lemon blueberry scones

  • patioweather on April 13, 2025

    People thought these were phenomenal.

• Raspberry Key lime bars

  • patioweather on April 06, 2025

    I had a lot of trouble but based on my experiences with this book I am sure it’s because of my personal problems baking and not the book. My curd never got thick enough when I was whisking, so when I poured it on top, it trickled all the way to the bottom so some ended up under the shortbread. It was still tasty.

• Biscotti

  • stef on January 29, 2026

    A lovely crunchy biscotti. I cut them a bit slimmer and got 30. Dipping in chocolate gives them a nice touch.

  • ShayLRoss on March 15, 2026

    A great biscotti recipe, I used a mix of chocolate, almonds, and macadamia nuts. Next time, I would like to try a mix of chocolate and dried fruit.

• Zucchini cream cheese biscuits

  • cookingbychapter on May 01, 2025

    these are ok. Really beautiful, but a little bland somehow even with so many flavours here. Some salted butter helps. We used them for little ham sandwiches which was a great use for them.

• Cheddar-jalapeño biscuits

  • rmardel on April 30, 2025

    I was attempting to make these Gluten-free, which does affect my review. I felt there was too high a proportion of flour to fat and liquid ingredients for classic biscuits (even if not GF). And I felt the resulting biscuits were more like a cross between a biscuit and a classic roll. There are a lot of biscuits like that in the world and it is fine if that is the goal. 420° was too hot, at least in my oven. The tops of the biscuits burnt before the biscuit interior was full cooked. I reduced heat to 400°. The biscuits were good, with a layered texture and nice cheddar flavor with a touch of heat from the jalapeño. The heat was more of an accent than a dominant flavor. But they didn't hit the "biscuit" note for me. I prefer the flavor and texture of Deb Perelman's cheddar biscuits, so will be making those in the future.

• Spinach mushroom deep-dish quiche

  • stef on July 27, 2025

    The dough is made entirely in food processor. A very nice dough to work with and the addition of pistachios in the dough gives it an extra crunch when baked. Filling is light and creamy.. this is an extra special quiche, read the recipe carefully because it does take some time to make.

  • lkgrover on January 20, 2026

    Excellent spinach mushroom quiche. Required about 15 minutes extra baking time.

• Tahini cookies

  • patioweather on April 02, 2025

    These did not work out for me, but I don't know what i did wrong. They never melted and flattened out. The final product was like a pecan sandie, which is fine but based on the description, I get the impression that's not what was supposed to happen. She does note to use less flour if you have drier tahini, but my tahini was very liquidy.

  • rmardel on April 25, 2025

    As noted by patioweather, these did not flatten out. I am not convinced they are supposed to. In the size suggested, I prefer them slightly flattened before baking. The round ones are too tall and feel too large. If making rounder cookies, I would make them smaller, which will affect baking times. These are not a traditional cookie, at least not in the American sense. They are not particularly sweet and are something of a cross between halva and a pecan sandy. Perfect with a cup of coffee or tea for an afternoon pick me up. I haven't quite figured out the proportions if using gluten free flour, but will update when I have gotten it just right. You do need additional flour though if making these gluten free, and blend will matter due to the oiliness of the tahini,

  • stef on July 11, 2025

    These do taste like halva. I dipped mine in sesame seeds and slightly flattened them with a measuring cup. We really like them. Will make again.

  • br22 on July 27, 2025

    Though my tahini was runny, these didn’t work for me either. I didn’t care for flavor of the carmelized bottoms; mine never turned pale golden, even after 15minutes. This recipe definitely over-sold and under-delivered. Very simple to make though I sure wish they tasted good.

• Buffalo chicken Rangoons

  • patioweather on April 06, 2025

    I made these with store-bought wonton wrappers and they were incredible.

• Fish tacos with red cabbage slaw, jalapeño sour cream sauce, and pico de gallo

  • anna_1bxel8 on May 03, 2026

    Good. Did the oven version. Spice rub could have used more flavour. Used basa fish, which was a bit too short. Good base recipe, but could use some tweaking for flavour.

• Beef empanadas with salsa verde and salsa roja

  • d.giginyc on December 31, 2025

    The dough was really nice to work with but also, I was being a bit biased because I had just made a pastry dough around the same time and it was stressing me out lol. The empanadas itself came out so good. A bit of spice and super filling. Betul makes a note about how to reheat it which I appreciated because I made this a day or two prior for the holidays since I had a few things on my list. I followed the reheating instructions and it was great. Not soggy nor hard. If you do not like spicy food, adjust the spice levels but we enjoyed it.

• Simit

  • Julia84 on March 02, 2026

    So easy and delicious! They taste just like the ones I used to eat in Istanbul. They're great eaten on their own, or with fillings like a bagel.

• Feta hand pies with karoo dough

  • lkgrover on April 13, 2026

    Good hand pies with feta cheese & herbs. I got 14 pies (3 inches long) using a hand-pie or dumpling mold.