• Alice_Statler on February 05, 2026

  TX714 .D58 2024

Notes about Recipes in this book

• Crispy quinoa

  • rachel_qj7rhu on April 30, 2026

    Great topper for salad and other things. Made 2 batches and liked the hot honey one better than the soy sauce.

• Figs in a blanket

  • jessncanfield on August 30, 2025

    These were an absolute hit. Everyone loved them and they even reheated well the next day in the oven too.

• Turmeric popcorn & croutons

  • Anjackson1003 on January 11, 2026

    I’ve made this twice now, the second time with substitutions. Followed instructions exactly the first time. Popcorn was incredibly oily which was most noticeable in the croutons. I cut the oil in half for croutons toasting and the oil topping the second time and was a lot happier with the end product. Otherwise super tasty but does leave your fingers yellow from the turmeric.

• Sun-dried tomato spread

  • brynapg on September 01, 2025

    Made this for a party. Everyone asked for the recipe. 2 people then told me they made it for their next parties! It’s that good.

• Za'atar oatmeal with a hunk of butter

  • jessncanfield on November 15, 2024

    Would be great with a fried egg if you like eggs. Serves two. The amount of butter could be reduced a bit unless you really want it swimming in butter.

• Stewed apple oatmeal with torn dates

  • jessncanfield on November 15, 2024

    DELICIOUS. I could eat this every day. Serves two.

  • jacqueline_d7uiai on January 17, 2026

    I usually use white miso because it's what I have on hand more, still so good. Honestly my favorite apple with it so far has been just a good ol Granny Smith

• Soft eggs & tender herb sauce sandwiches

  • jess_na6y7k on February 22, 2026

    Tasty!

• Miso-butter pancakes

  • snackbaby on January 12, 2025

    I liked the flavor of these, but the texture was a little dry for me. Next time I would add a bit more milk. I will also say my favorite pancakes are yoghurt-based, and I think I missed the tang of those -- but that's a personal preference thing.

  • k_tlin on March 29, 2025

    I agree on the below! I found a bit dry, but I thought maybe it’s bc I used extra thick rolled oats. In general, I feel like that component was unnecessary and would’ve preferred a more moist texture. I liked the browned butter and miso addition, felt unique. Overall I liked these, and would make again!

  • jenny_4xlm0c on February 07, 2026

    Delicious! Sometimes the batter is thicker than expected, but easy enough to thin out as needed.

  • elisa_m95b99 on February 09, 2026

    As soon as I got this book I made this recipe and it did not disappoint !

  • lena_r0jk5n on May 16, 2026

    The texture of these was weird - maybe I over mixed them, but I’m doubtful that was it. Perhaps it’s the added oats? I liked the taste but would maybe just try adding miso to a regular pancake recipe

• Turmeric-sizzled toast with Sungold tomatoes

  • lean1 on March 23, 2025

    I love this combination of spices and tomatoes. I didn't add the coconut milk and it was fine without it. No point in opening a big can for two tablespoons. I also didn't have fresh mint so I added a tsp of dry to the tomatoes as they cooked.

• Drippy harissa eggplant with spoon-over sauce

  • cklauber2 on March 10, 2025

    This came out a bit spicy for me, so I ended up adding the lemon juice and dill to some Greek yogurt as another way to cool it down a bit. I also ate the leftovers cold on some toast the day after and liked it better that way!

• Salad toast with sumac radicchio

  • lean1 on March 20, 2025

    I like the different flavors the are blended together. I made the dressing in a separate container in advance. I did have dried mint and added a tsp of that. The toast is a the best part.

  • emma664051 on February 19, 2026

    A perfect light meal.

• Butternut squash grilled cheese with pickled fennel

  • shelbstirr on March 29, 2026

    This is a really really good fancy grilled cheese. The cheese/butternut mash is ooey-gooey, the pickled fennel is a fresh, crunchy, acidic element. I would definitely make this again. This cookbook has consistently good flavors, and imaginative techniques that seem a bit weird at first but have always worked out for me. Has been fun to cook from it.

• A garden salad to make you love garden salad

  • Anjackson1003 on December 31, 2025

    This has been our go to salad since trying the recipe this year. Really simple and tasty!

• Baked kale salad with chili quinoa

  • kfreytag on September 29, 2025

    Excellent! Will be adding this to my rotation. I only used about half of the agrodolce, so I’m saving it for a second batch. The flavors are great, and as Justine notes, this works well as leftovers for lunch.

  • katrina_jhypqm on March 17, 2026

    Really delicious with a satisfying mix of textures. I like to add toasted chickpeas as well. Agrodolce is delicious but this recipe makes a lot, maybe only need half or save the rest for a different salad

• Kale salad with preserved lemon & pecorino

  • Feelingsamtastic on March 02, 2025

    Really enjoyed this salad! Pretty quick to make, and tastes like a nice lemony pesto (even my 3 year old enjoyed it!). Does not make a ton, reco making with a protein (we served with salmon).

  • brynapg on September 01, 2025

    I found garlic too strong (and I love garlic!). Prefer the smitten kitchen version.

  • stephanie_frj4st on March 11, 2026

    Delicious! Loved the pistachio bread crumbs. Would maybe add some currents for an additional sweet punch.

• Celery salad with hunks of Parmesan

  • anothersarah on March 13, 2025

    Didn't have mint on hand but still really enjoyed this. The celery is a nice change and provides lots of crunch.

• Basil cucumbers with slightly sweet peanuts

  • shelbstirr on July 03, 2025

    Very yummy and pretty quick to make. I brought it to a bbq, kept the peanuts separate until serving. Gets a little soggy the next day, best eaten fresh. I’d definitely make this again when cucumbers start coming in from the garden, scaling down when it’s just for me.

• Tamari heirloom tomatoes

  • Babycarrot on August 13, 2025

    Skipped the almonds and chile pepper and still came out with an incredibly flavorful dish. Very similar to the NYT dumpling tomato salad flavors.

• A spoon salad

  • kris_2czpra on March 15, 2026

    This is a perfect salad as is

  • britty_3iqad6 on April 05, 2026

    This is great. Reliable and a sure thing, like all of Justine's recipes

• Citrus-ginger cabbage with sesame tofu

  • hbakke on December 28, 2024

    We loved the cabbage and orange slaw combined with the sauce. I would make more sauce next time to dress the tofu.

  • Emily Hope on January 08, 2025

    This was pretty good, if not mind-blowing -- I liked the sauce a lot, though it got lost a bit on the cabbage. I was cooking for fewer, so halved the cabbage but made the whole sauce recipe and saved half to drizzle over the tofu (which needed the flavor boost). Served with brown rice and avocado. Didn't bother with boiling water for the cashews since we have a vita mix, and that was fine. Reduced garlic to one (hefty) clover and that was plenty at this time of year.

  • shelbstirr on February 28, 2025

    This was really delicious. Based on notes from others, I doubled the sauce and mixed some in with the tofu before cooking. I also only used one clove of garlic, just because raw garlic is really pungent to me. Could double the orange next time.

  • anothersarah on March 21, 2025

    Found it really tasty the first time but less so with the leftovers. Starting to think that Justine's recipes work best fresh as this was similar with the celery salad (which is better imo). Agree with Emily, this was just pretty good and the tofu needed more flavor. If I make again - and I might bc I like cabbage and ginger - I may sub crumbled teriyaki style chicken or seitan for the tofu.

  • emma664051 on February 24, 2026

    Very good. I think the tofu needs a bit more flavour - next time I would try marinating it in soy sauce before frying. And it needs twice the orange segments for the amount of cabbage. Dressing is DELISH.

  • ellen_gvlooi on March 31, 2026

    really good and fresh! would honestly 1.5x or double the sauce though, and eyeball as much cabbage as you want (my cabbage was way too much and I didn’t use it all). also would use 2 oranges next time, they really got lost amidst all the cabbage

• Rosemary-vinegared mushrooms

  • stephanie_frj4st on April 14, 2026

    Loved this! Used ricotta but anxious to use the cashew cream recipe next. Also, went a little too far with the herbs but they didn’t taste burnt. Definitely a recipe worth doubling and would eat as a main!

• Frizzled green beans with sizzled sesame and mint

  • coastal_colibri on February 26, 2026

    Absolute fire, paired with tofu cutlets

• ACV Brussels sprouts in toasted cornmeal

  • elisa_m95b99 on February 09, 2026

    I crave these! Love the vinegar and the crunch

• Blackened squash in tomato brown butter

  • Leahcweinstein on March 26, 2025

    This one came out …. terrible for me :/ the kabocha squash was super dry in this cooking method and the squash to sauce ratio was very high. I didn’t quite “get” the sauce. The tomato overpowers the brownness of the butter and the sweetness made it hit like a bbq sauce.

• Lime-roasted cabbage with turmeric white bean mash

  • paulabee on December 26, 2024

    This dish mostly worked for me, with the exception of the bean mash. I loved this method of roasting cabbage (cut into small pieces), and the limey cabbage w/ crispy rice was a fantastic combination. The bean mash was strange. The blending of raw spices like turmeric and cumin with the beans and almonds gives the mash a slightly gritty quality that I think may have been assuaged by blooming or sauteeing the spices. The soaked almonds don't get smooth in a food processor, which is fine but that also contributed to the sort of rough grittiness. I'll make this again--loved the flavor combo, but I think a smooth, gingery tahini paste would be nice on the plate with the cabbage & rice rather than the bean mash.

  • shelbstirr on April 09, 2025

    Alright I was fully prepared to be a hater. I did NOT like the individual components, thought the bean mash had too much nutritional yeast and not enough salt. The crisped PLAIN rice seemed like a crime. But this was actually really good. The flavors of everything came together, a lone lime squeezed on the cabbage is doing a lot of work here. I did sauté the garlic, ginger, turmeric, cumin, and red pepper flakes in a little oil before adding to the mash. It’s honestly still a little weird to be eating something that’s mostly mash. But it’s good, I was looking forward to eating it again today. The crisped rice is not quite as good in leftovers but keeps some texture.

  • sophie_lfm61y on April 04, 2026

    Pretty good, surprisingly worked well all together and was pretty easy to make. I was not looking forward to having to fry the rice, but it really did add something needed to the dish (added some quinoa to the rice as well because why not). Almond allergy, so subbed sunflower seeds in the bean mash - worked well and was yummy

• Basic_beans with orecchiette & Parmesan

  • Emily Hope on January 07, 2025

    This was pretty good and a nice way to quickly gussy up a pot of beans. As I was cooking for four, I roughly cut the recipe in half (probably left more than than half a pound of beans in the pot) and we still had leftovers -- a full recipe would be enormous. Made with RG borlotti lamon. Calabria chili paste is pretty crucial for flavor, and I also squeezed some lemon on top and also added fresh ground black pepper. Would make again. Served with focaccia and a kale cabbage salad.

  • katiesue28 on January 28, 2025

    This was a great method for cooking beans and then using all that broth for something more. I agree that the Calabrian chili paste is a must, as it ends a nice fruity tang to it all. I also highly suggest using the parmesan rind in the bean broth, and finishing the whole dish with some balsamic vinegar and EVOO.

  • brynapg on September 01, 2025

    Really tasty! Cooked un soaked gigantes beans 30 min in pressure cooker.

• Breaded beans with nutty skhug

  • nlehrer on October 30, 2025

    Used cannellini beans instead of butter beans

• Cinnamon romesco chickpeas & charred greens

  • anothersarah on May 13, 2025

    The crispy kale and chickpeas with the sauce layer together well but I found the romesco too punchy and would cut the vinegar next time or use a standard romesco. I like this is in theory but needs a little tweaking.

  • chickerbp on December 31, 2025

    I had to improvise a bit with pantry items but this recipe turned out really well. I used jarred roasted red peppers, packaged crushed tomatoes, roasted unsalted cashews, and espelette in place of smoked paprika (which would have been nice). While the romesco would have had a deeper flavor if I followed the recipe, I’m really happy with how the Monday night version turned out!

  • ayse_pvq1gh on April 16, 2026

    My favorite recipe i buy canned roasted tomatoes and jar roasted pepper

• Fava beans with preserved lemon ricotta

  • tarae1204 on February 08, 2025

    Excellent, filling salad with a variety of flavors and textures: sweet creamy ricotta, bitter crunchy arugula and radishes, fresh herbs and funky preserved lemon and anchovy notes. I tripled the amount of arugula called for to make it more of a leafy green salad.

  • shelbstirr on June 18, 2025

    This was REALLY good. I skipped the arugula and piled everything onto a pita. Used basil and dill for the herbs because that’s what I had.

• Gochujang beans with melty escarole & black vinegar

  • Leahcweinstein on March 26, 2025

    So easy and very delicious!

  • Feelingsamtastic on April 29, 2025

    Enjoyed the flavors, and pretty simple to make. Kids weren't fans, but my husband and I enjoyed the nice balance of the vinegar with the not-too-spicy beans

  • snackbaby on May 27, 2025

    this is very good! I will say the butter really makes it, it gives this otherwise lean dish a richness of flavor that is really needed, in a way I don't think plant-based substitutes can do. stays super interesting to eat due to texture and sour and bitter notes. will def. make again

  • mfsimmons on September 15, 2025

    I LOVE this sauce. I cooked a pound of Rancho Gordo Royal Corona beans yesterday and used about half for this recipe. Our grocery store didn’t have escarole, but the turnip greens looked good and worked well. They may have wilted a bit more, but it was nice to have some greens. I didn’t make any rice to go alongside, but I wasn’t mad about basically drinking the flavorful sauce. I will definitely make this again!

  • stephanie_frj4st on March 12, 2026

    Delicious! Next time I may fry up some shallots to add on top for texture.

  • ellen_gvlooi on March 24, 2026

    super quick meal to make! had crusty sourdough on the side

  • anothersarah on March 31, 2026

    Super quick and tasty. Agree with others that the butter is key. I couldn’t find escarole so I subbed romaine but would try it again as written.

• Sizzled sage & olive beans with ricotta salata

  • coastal_colibri on February 26, 2026

    Perfect lunch

• Roasted potatoes with olive & red onion dressing

  • Alliehipp on March 24, 2026

    Cooking the potatoes as directed resulted in the best and crispiest potatoes I’ve ever made! So good! Serving with herby olive salad and tuna in oil olive

• Crusted sweet potatoes & pepitas

  • djnielsen64 on December 07, 2024

    Loved it, especially the crunchy topping. Might even double that next time. ??

  • jessncanfield on February 23, 2025

    Fine but not great. Would make sure to not overcook the sweet potatoes next time.

  • brynapg on September 01, 2025

    Microwaved the sweet potatoes instead of roasted. Unusual flavor, maybe needs a bit more vinegar? Would make again.

  • sharon_olniyq on March 28, 2026

    Loved this new way to make sweet potatoes, the topping is obviously the star of the show but what a star it is! I did not add the bread crumbs, but the pepitas really gave the dish a bang. I also used Aleppo pepper flakes instead of crushed red pepper, they are my favorite

  • anothersarah on April 08, 2026

    Gourmet sweet potatoes! I used panko bread crumbs instead of the sourdough called for and mistakenly added 1 tsp more vinegar - still delicious.

• Crispy rice in Sungold-miso broth

  • john_3rqhu5 on January 25, 2026

    Very easy and delicious. Upped the ginger in the tomatoes and threw in some salt to taste. Used some toasted sesame oil for part of the oil for the crispy rice and also sprinkled a little sesame seeds on the rice before flipping. Served with an egg to get some protein in there.

• Brown butter tahini on any noodle

  • jessncanfield on November 15, 2024

    Delicious flavors. Sauce split, but probably would have been fine with more pasta water and stirring.

• Shatter top cauliflower orzo

  • PBBrownie on January 23, 2025

    This was easy and comforting. I don't think I baked my shatter long enough...it was kind of soft instead of crispy when I tried to break into it. Next time, I will bake it for longer!

• Sweet potato focaccia

  • cklauber2 on March 03, 2025

    It's a beautiful color, but in the end I couldn't really taste the sweet potato or even that much sweetness. I would make sure if I did it again to really make sure the potato has absolutely no clumps before adding it to the dough.

  • kris.mundt on January 18, 2026

    This is my weekly focaccia recipe! So good!!

• Tiny salted tiramisu cookies

  • anothersarah on March 30, 2025

    Great cookies as promised! Didn’t have rum so I subbed almond extract and forgot to dust with cocoa. They’re about 2” to 2.25” in diameter for those wondering what tiny translates to. I got 22.

  • ellen_gvlooi on March 11, 2026

    cookies were not necessarily tiny, they spread out after indenting! not sure if this was ideal, but turned out tasty

• "Nduja, but not

  • anothersarah on May 09, 2025

    Delicious and comes together very quickly. The fennel seeds add a great flavor. I used white miso instead of red and sriracha instead of the calabrian chile paste because that's what I had, still great.

• Green tea coffee cake

  • shelbstirr on September 28, 2025

    Didn’t seem cooked at time so I baked it 5 minutes more and that was a mistake. Not very sweet, which I enjoy. Next time I would halve the crumble topping and double the cinnamon middle bit.

  • gabilovescheese on June 03, 2026

    Mine did not get as tall as hers (nor as green) but I’m thinking my pan is too big. Next time I would put 50% in before adding the middle section instead of 2/3rds. Hard to spread on top.

• Creamy tempeh with herb salad & fluffy flatbreads

  • AmomentOfMusic on October 09, 2025

    I was afraid that this recipe might be too plain, but it ended up coming together quite nicely. Really enjoyed the preserved lemon combined with the coconut milk. I didn't have any tempeh so used tofu instead, which still worked well, though I do think the nuttiness of tempeh would be good. Next time! Also added a handful of frozen spinach, which made for a nice addition.

  • roma_pg8lm5 on March 23, 2026

    Was delicious albeit rich (suppose it depends what brand if coconut milk you use) Nice with squeeze of lemon at the end. Served with white quinoa and a sprinkle of friend shallots.

• My simplest sourdough

  • jacqueline_d7uiai on January 17, 2026

    My first sourdough loaf with my starter! Was so worried this loaf was going to be a dud (on account of my freezing kitchen and my starter having been very neglected prior to a couple reviving feeds), but the crumb turned out beautifully. Will likely try longer fermentation periods for future bakes to try and get a more complex flavor but thrilled with this first attempt

  • brittany_cdkayr on May 03, 2026

    first attempt at sourdough with this recipe, and i’d call it a success!!

• Squash & dill spaetzle

  • Brittneymr on January 26, 2026

    This entry is missing quite a few ingredients from the book. Note sure what’s going on. You’ll need: Olive oil Butter Yellow Onion Diamond Crystal Kosher Salt Garlic Butternut Squash Red pepper flakes Nutmeg Eggs All purpose flour Vegetable or chicken stock Black pepper Dill

• Boyfriend salmon

  • mfsimmons on February 12, 2026

    We really enjoyed this! I doubled the recipe and sprinkled the salmon with Aleppo pepper and salt. I skipped searing the salmon on the stove and instead baked it in the oven on a sheet tray and topped it with the sauce before serving. Would absolutely make it again!

  • gootenbeez on February 16, 2026

    I did but didn't love this. I can't decide if I want to make it again. The sauce is easy and quick to throw together and is flavorful but I'm not fully sold on it? I also accidentally oversalted one fish and it was intense with the sauce to say the least.

  • coastal_colibri on February 26, 2026

    Paired with spring peas and edamame

• Black pepper chai blondies

  • emma664051 on February 17, 2026

    Very good! I skipped the molasses because I didn’t have any. The brown sugar sort of seized up the melted chocolate, but once I added the eggs it smoothed out. Just the right amount of spiciness, salt, and sweetness! I was afraid they would turn out dry but they didn’t at all.

• Whitefish peperonata

  • emma664051 on February 20, 2026

    Really lovely, light but flavourful!

• More butter than rolls

  • rachel_qj7rhu on April 30, 2026

    Bread + butter? What could go wrong. Delicious.

• A very good orange truffle brownie

  • Alliehipp on May 28, 2026

    Current favorite brownie!