• Lepa on October 31, 2024

  Blond Puttanesca (p. 83). This was another easy and delicious recipe! I've had several versions of this style of pasta and this is the best I've tried.

• Lepa on October 30, 2024

  Sheet-Pan Sausage and Brussels Sprouts with Honey Mustard (p. 177). We loved this and the timing was just right. I especially loved the brussels sprouts so I might make 2/3 brussels sprouts next time and less potatoes.

• Lepa on October 24, 2024

  Sheet-Pan Gochujang Chicken and Roasted Vegetables (p. 48). This was delicious. The roasted vegetables were fantastic and the chicken was perfect. The radish salad provided a wonderful, bright contrast. We ate this with brown rice, which was a great way to soak up all the flavorful juices. I did peel the butternut squash but otherwise followed the directions exactly and the timing was perfect.

• Lepa on October 22, 2024

  Blackened Fish with Quick Grits (p. 138) Another home run with this fabulous book filled with the best, tried and true NYT recipes. This came together quickly and was full of flavor. We will definitely be making this again!

• Lepa on October 15, 2024

  Sticky Coconut Chicken and Rice (p. 52). This was delicious. I often find that the rice doesn't cook well in one-pot rice dishes like this. Here the rice was so creamy and delicious! Next time I might slice the chicken into smaller pieces so it's easier to eat. We loved this with sriracha. I'm really loving this cookbook so far.

• Lepa on October 07, 2024

  Chili Crisp Fettuccini Alfredo with Spinach- this was easy and so satisfying!

Notes about Recipes in this book

• One-pot pasta with ricotta and lemon [Ali Slagle]

  • lholtzman on May 23, 2025

    We all enjoyed this, adults and kids. It was like a zesty fettuccine Alfredo with shorter noodles.

  • pattyatbryce on September 13, 2025

    I didn't care for this and I normally love Ali Slagle's recipes. Felt unbalanced and too lemony.

• Sheet-pan salmon and broccoli with sesame and ginger [Lidey Heuck]

  • EatinSnax on July 16, 2025

    This one is going in the rotation! It’s everything I want in a weeknight dinner: fast, easy, healthy and delicious. Served over rice. The squeeze of lime makes it, don’t skip!

  • janeths on April 23, 2026

    A quick and easy dinner.

  • jasonkc99 on April 27, 2026

    Pretty good weeknight dinner

  • Crazy4cookbooks on May 07, 2026

    Delicious dinner, with minimal effort. Have made this as presented in the recipe, and have also used prepared teriyaki and prepared Japanese barbecue sauce as a shortcut for the glaze. No matter the option, it’s excellent every time!

• Pork meatballs with ginger and fish sauce [Kay Chun]

  • Lepa on May 13, 2025

    These meatballs are so simple and delicious! We made the simple sauce described in the head note (mayo and soy sauce) and we lOVED it!

  • mrsmadam on June 15, 2025

    I made half with rice and aparagus. Also made Nuoc Cham to drizzle on the meat and rice. Mike said the meatballs were good and he ate 4. I think he put the nuoc cham on them. I put it on both and think it was excellent.

  • averythingcooks on June 27, 2025

    I made these meatballs for a pan of glazed meatballs, stir fried veg & noodles and we really liked them. I keep an ongoing jar of cheesy crumbs on hand (including Cheetos, Ritz crackers & various other non-cheesy crispy things) and this is another great (& perhaps surprising, given the other ingredients) use for them. I made 8 meatballs (34'ish g each) from a 1/2 recipe which was the perfect amount for the 2 of us.

• Shrimp scampi with orzo [Ali Slagle]

  • lauren424 on November 22, 2024

    A little more watery than I would have liked, but the flavor was good!

  • pattyatbryce on April 12, 2025

    After a lot of notes in my cookbook club, I stared with 1.2 c. of liquid and it was still a lot. The raw garlic didn't get cooked when the shrimp went in. I don't get this recipe.

  • lholtzman on April 30, 2025

    This dish was a hit with the adults, but I can never get our kids to eat shrimp no matter how hard I try. People say that this is very liquidy. To some extent I agree, but you can cook it down a bit before putting the shrimp in. I found if it sits a bit, it does end up getting absorbed. Delicious with a side salad and perfect for a warm weather night.

  • erin3107 on April 09, 2026

    Have made this twice and was delicious both times. Didn't add wine the second time and was still great.

• Sheet-pan baked feta with broccolini, tomatoes and lemon [Yasmin Fahr]

  • senzler on February 16, 2026

    Easy and good. A snap to put together

• Mayo-marinated chicken with chimichurri [J. Kenji López-Alt]

  • rmardel on April 25, 2025

    I really intended to grill the chicken, but heavy rain began just before I went outside to light the grill, so I cooked these in the skillet. The timing was spot on for my chicken breasts and the marinade left the chicken moist and flavorful. I can't say this I my favorite version of chimichurri, or perhaps I am not a chimichurri fan. The idea would work any herb-based sauce. This is a good, simple recipe for those times when you feel a little rushed, especially if you have the forethought to marinate the chicken in advance. My chicken marinated for about four hours, but, since the recipe stated it could be marinated for up to 24 hours, I have one more chicken breast in the fridge that I plan to grill for lunch tomorrow.

  • abrownb1 on June 24, 2025

    This was really good. The mayo helps keep the herbs on and maintains moisture. The chimichurri has a nice zip (and enough garlic to kill a vampire!) and I'm happy to have extra leftover for other meals. I was a little skeptical of the large amount of dried oregano but it worked. Don't skip pounding the chicken, it really does help speed up cooking (I went with grilling and took about 10 mins). I decided last minute to make this so didn't have time to marinate but it was still juicy and delicious. My only quibble is that it used more dishes and prep time than what I consider an easy weeknight dish, but the results are worth it.

  • averythingcooks on July 02, 2025

    We sometimes find grilling chicken breasts a bit dicey (it can end up drrrryyy) but we thought this version was very good. 1/2 the chimichurri was LOTS for 2 breasts and as it called for dried oregano, I used a dried "Argentinian Chimichurri" blend that has the oregano + lots of other stuff which worked well. I also loved the generous amount of both fresh oregano & fresh parsley added at the end. I can see also using this to spoon over potatoes or thinly sliced steak.

  • truefamilyfood on February 28, 2026

    Recipe was super easy and delicious. Love that the sauce doubles as a marinade

  • kari500 on April 23, 2026

    I cheated and used TJs chimichurri. Also used thighs instead of breasts. Roasted in oven. This was rich but delicious. We served the leftovers shredded in tacos with avocado, radish, and hot sauce and that was fantastic.

• Ginger-scallion chicken [Lan Hing Riggin]

  • AllisonML on April 27, 2026

    This was fine - the prep took a little bit of time but I think it would go faster a second time. I would add some heat to it next time and keep my chicken chopped small. Served w steamed broccoli and rice

• Sheet-pan miso-honey chicken and asparagus [Yossy Arefi]

  • pattyatbryce on April 04, 2025

    Very easy and tasty. Per others, I doubled the sauce to have extra to pour on. A definite win.

  • rmardel on April 29, 2025

    This was easy and good. I used tofu instead of chicken thighs, which saved both marinating time and cooking time.

  • Arishell on May 15, 2025

    This was really tasty but unless it was my broiler, my chicken needed closer to 15 minutes of cook time. Still fast and easy clean up. As others have said definitely make double the sauce.

  • averythingcooks on September 14, 2025

    Another upvote for this easy, tasty chicken. No asparagus on hand so I put a pan of broccoli florets + sliced fingerlings at 400 for about 15 minutes, then switched to the broiler for the chicken, leaving the vegetables in (directly under the chicken pan) and everything was done in around 12 minutes. We saved some of the marinade to drizzle over the veg for the last part of the cook & other than craving a little more heat in the sauce (easy fix for next time), we thought this was very good.

  • breakthroughc on December 09, 2025

    This was good, easy and a quick dinner. But it is basically teriyaki chicken. I will make again. My thighs were very small and cooked in 10 minutes.

  • nicole_lmgml1 on January 20, 2026

    Easy peasy, big bang-for-your-buck recipe. Works great swapping in broccoli and salmon too (Start the broccoli before the salmon, to even out the timing.) I find the sauce incredibly salty, even using low sodium soy, so after removing the marinade portion, I dilute the rest with a little extra water & rice vinegar to taste.

  • Luckyme on March 24, 2026

    Easy to prep and delicious. Perfect weeknight meal.

  • Plumberful on April 24, 2026

    This is so quick snd simple to make and the saucy chicken is just delicious! I had beautiful fresh asparagus and both the boneless skinless chicken thighs and the asparagus were perfectly cooked in just 8 minutes under the broiler (set on high).

• Garlicky chicken with lemon-anchovy sauce [Melissa Clark]

  • Lepa on January 09, 2025

    My husband and I liked this but the kids were not fans. I was a bit surprised because they usually love anything with anchovies. I'd recommend it to others but maybe won't make it again for my family.

  • senzler on February 10, 2026

    Easy, fast and good. All lived it

  • Plumberful on February 25, 2026

    This was delicious, made with boneless chicken thighs. The chicken stays beautifully moist and the garlicky lemon-anchovy sauce is so tasty! A quick main dish for dinner, that I will make again.

• Green chile chicken tacos [Kay Chun]

  • claire_m41ubg on January 13, 2026

    Consider serving in bowl with tortillas on side (less messy)

• Grilled za'atar chicken with garlic yogurt and cilantro [Melissa Clark]

  • averythingcooks on January 05, 2026

    This time, I used the broiler and was happy I used the suggested foil to line the pan but for sure this will get BBQ'd when it's not...January :) As soap tasters, I replaced the cilantro with Thai basil topped up with some parsley and we enjoyed this with the garlicky yogurt & a green salad. 1/2 the marinade worked well for 5 boneless, skinless thighs.

  • vzeh93 on January 11, 2026

    We use this recipe often & will roast a whole chicken in the oven with it.

  • AllisonML on April 30, 2026

    Mmmm this was so good! Broiled it.

  • janeths on May 09, 2026

    That is tasty.

• Pan-seared ranch chicken [Ali Slagle]

  • senzler on October 23, 2025

    Easy and good. Great ranch dressing.

  • AllisonML on April 23, 2026

    Wow this was super easy and delicious. Even my picky eater ate it. Served with baked potatoes.

  • Buttercups on May 05, 2026

    This was pretty good. I used sliced chicken thighs, marinated about 8 hours. Use a good nom-stick pan as the coating will stick and burn. Flavor of the ranch is really good and we liked it drizzled on top. Served with little smashed potatoes. Will do this again - more oil so it can properly fry.

• Tajín grilled chicken [Rick Martinez]

  • bernalgirl on July 31, 2025

    I reduced the sugar by half so mine didn’t truly glaze, but it was the right level of sweetness for us and a truly perfect weeknight main: full of flavor with little effort.

  • averythingcooks on August 06, 2025

    I skipped the orange zest as the juice is typically enough orange for us and used honey as the sweetener. Our chicken didn't really "glaze" either but no matter...the meat still had lots of flavour. We ate this with an esquites style corn salad also seasoned with the Tajin powder and the 2 dishes complemented each other perfectly.

  • celeste_8ryupw on May 21, 2026

    Very nice!!! Don’t mess with the sauce ratios! It’s pretty exceptional…

  • janeths on May 21, 2026

    I didn’t have oranges so used a lemon and it was delicious.

• Garlic chicken with guasacaca sauce [Yewande Komolafe]

  • dc151 on May 14, 2025

    This sauce is everything! So quick to make but more flavorful than sauces that have taken a lot longer. I blended everything and then added avocado to mash in, leaving it slightly chunky. I added two smaller avocados. I can’t wait to try the sauce with everything else- it feels very versatile.

• Sheet-pan gochujang chicken and roasted vegetables [Yewande Komolafe]

  • Plumberful on June 10, 2025

    This was simple to make and really tasty. Very flexible—use whatever sturdy vegetables you have. My favorite part of this dish ended up being roasted kohlrabi

  • patioweather on June 25, 2025

    This can all be prepped beforehand and left to marinate in the fridge until you are ready to roast. i think you can also sub in fish or tofu, but those would have to go in the pan later, after the veggies are partially cooked. This is a good way to use up vegetables that I am less than enthused about (like turnips).

  • jenmacgregor18 on February 03, 2026

    This was an easy prep and a really flavorful recipe perfect for a weeknight. I used bone-in, skin-on breasts, but I think boneless, skinless thighs would work just as well. I used up turnips, chayote, sweet potato, and a bit of carrot—all of which turned out great in the marinade.

  • Jane on May 07, 2026

    A great recipe. Easy to prep ahead, looks and tastes wonderful. I used carrots instead of turnips (not a fan) - the recipe is very flexible on what veg are used.

• Lemony white bean soup with turkey and greens [Melissa Clark]

  • JoanN on April 11, 2025

    Loved this soup. I used broccoli rabe for my greens and a combo of Thai basil, tarragon, and thyme for the mixed herbs. As usual, I was a bit heavy handed with the cumin, and could have been even more so with the crushed red pepper. leftovers thickened up quite a bit and became more stewy than soupy, but tasted even better, if possible. Bet this would be every bit as delicious with a spicy chicken sausage instead of the ground turkey.

  • Plumberful on June 10, 2025

    This one is delicious—so much more than the sum of its parts. I used early Spring broccoli rabe to supplement some baby kale. This is a new favorite!

  • kari500 on June 10, 2025

    Crave worthy.

  • Plumberful on February 04, 2026

    This soup is simply excellent! This batch was made with local farm kale and Tatsoi greens. I always increase the ground turkey to 1 pound and add the juice of one whole lemon, along with fresh parsley and dill to finish it off. Easy and delicious!

• Sticky coconut chicken and rice [Kay Chun]

  • bernalgirl on May 20, 2025

    Comes together easily and everyone liked it! There isn’t anything particularly sticky about this, and it isn’t sweet. Used a full can of coconut milk (14 oz rather than 11) and adjusted stock. Next time increase chicken to two pounds and salt liberally before browning. Served with stir-fried bok choy.

  • Katiemroo on January 10, 2026

    We loved this! I didn’t have coconut milk so I used coconut cream diluted with water, and Better Than Bullion for the stock. Next time we’ll add more chicken and some diced onions… my husband added sriracha on top and the rest of us added a bit more salt. It was delicious! And served four of us with some leftover rice for lunch today!

• Sheet-pan chicken thighs with spicy corn [Melissa Clark]

  • patioweather on March 23, 2025

    When my partner took his first bite, he immediately went, “ooh this is good,” and my mom asked for the recipe. Two small warnings: 1) By itself with no sides, it wasn’t enough for dinner for hearty appetites. 2) Although the cooking is easy, the chicken does have to marinate for at least half an hour.

  • bernalgirl on April 08, 2025

    R made for dinner with a green salad, an easy and delicious meal! He marinated the chicken at lunchtime, and instead of basil he used a generous two teaspoons of Penzeys AZ Dreaming, a chile powder-based spice blend. He also used frozen corn and did not drizzle extra oil at the end. We all thought this was a great weeknight dinner we’d happily repeat!

  • pattyatbryce on April 13, 2025

    Very enjoyable. I was worried about spice for my husband, so I left off the raw jalapeño, but now think I'll chop one up for leftovers for me.Served with some fresh bread and sautéed spinach.

  • hannah_jz2sx5 on January 14, 2026

    So easy and so flavorful! Because most of the ingredients are pantry or freezer for me, I only need to remember to pick up jalapeños and basil and I'm set to make this.

  • averythingcooks on April 27, 2026

    This was a quick & easy dinner that made great use of my pantry, fridge & freezer... always a win! My chicken marinated for around 5 hours and I also made a small side of spicy, cheesy black beans from this book. The whole meal was a huge hit, especially with my husband.

• San Francisco-style Vietnamese American garlic noodles [J. Kenji López-Alt]

  • patioweather on March 26, 2025

    I don’t like this recipe as much as Nguyen’s in Vietnamese Food Any Day.

  • Bessp on July 17, 2025

    This turned out quite salty, next time I'll reduce the cheese and not salt the pasta water. It had good flavor otherwise, I served with sauteed carrots.

• Somen noodles with poached egg, bok choy and mushrooms [Sue Li]

  • nicole_lmgml1 on January 20, 2026

    I used dashi in place of water and added 3 TB miso paste. Was nice with tofu instead of an egg.

• Cold noodle salad with spicy peanut sauce [Hetty Lui McKinnon]

  • lholtzman on June 11, 2025

    This is very good and refreshing on a hot day. I had a bunch of vegetables that needed to be used and this was perfect. It does make a large amount, so be aware. This dish got my peanut butter loving toddler to eat veggies he normally wouldn’t.

• Dumpling noodle soup [Hetty Lui McKinnon]

  • MaryAnnLW on October 02, 2025

    not big ramen fan... but was fast noodle soup

• Chile crisp fettuccini Alfredo with spinach [Genevieve Ko]

  • patioweather on March 28, 2025

    Another one that shocked everyone with how good it was.

  • SheilaS on April 03, 2025

    Winner! No need to chop a single thing. I started some mushrooms cooking in the butter before adding the chile crisp and liked that addition but wouldn’t hesitate to make it with just the spinach.

  • emily_a1jzzo on February 27, 2026

    This was really easy and good! I added a poached egg and had it for breakfast! Definitely will make again!

  • janeths on March 13, 2026

    So easy and so delicious. A very satisfying lunch.

• Crispy gnocchi with burst tomatoes and mozzarella [Ali Slagle]

  • bernalgirl on April 25, 2025

    I knew from the start that I would brown some spicy Italian sausage as a base for this dinner and it worked very well. I think it would be very bland without it or some added herbs. Next time I’d remove the garlic to the reserved gnocchi before adding the tomatoes as I struggled to keep the garlic from burning. My family loved this and it was such an easy series of steps.

  • pattyatbryce on May 03, 2025

    Very quick to make and had nice flavor. Definite make-again recipe.

  • adellel on January 13, 2026

    Love this flavor!

  • nicole_lmgml1 on January 20, 2026

    On repeat! I always double the tomatoes for a saucier dish. Actually, more often, I halve the gnocchi & mozzarella. Same outcome, just depends how many people are eating.

  • claire_m41ubg on January 23, 2026

    Super quick and so yummy!

  • Plumberful on February 06, 2026

    This dish is so simple and just delicious! I made it, as-written, but I used small Campari tomatoes, halved (about 4 cups). They have good flavor even in winter, and get nice and saucy. Don’t skip the step of browning the butter and then adding the sliced garlic—that flavor really comes through in the final dish. I had to use dried Italian herbs, instead of fresh basil, but this was still just great!

  • averythingcooks on February 12, 2026

    I also added mild Italian sausage meat. I'm not sure how crispy my gnocchi got but with the saucy tomatoes, lots of fresh basil and a melty cheese topping, we really enjoyed this. A 1/2 recipe fed 2 of us easily with leftovers.

  • margot_672qx8 on March 29, 2026

    Our first foray with gnocchi and it’s become a staple dinner. Great to feed a family with a vegetarian in the mix.

  • kari500 on April 23, 2026

    Yep, delicious. My first batch of gnocchi didn’t get as crisp as the first (no idea why, they were in for much longer), but it didn’t make a difference. I used a potato masher to help break up the tomatoes. I got marinated mozzarella balls from TJs, and drizzled the marinade from that over the top. Really nice especially since I didn’t have basil.

• Blistered broccoli pasta with walnuts, pecorino and mint [Dawn Perry]

  • patioweather on June 12, 2025

    Most of the other recipes in this book provoked oohs and ahs, and this one did not.

• Linguine with tuna, arugula and capers (Blond puttanesca) [Colu Henry]

  • patioweather on April 11, 2025

    Not my favorite recipe from this book, but it was a nice change of pace and very easy to make.

  • lholtzman on April 24, 2025

    This pasta is really good. I made with tagliatelle instead of linguine because I had it on hand. So flavorful and great for lunch the next day.

  • kari500 on December 17, 2025

    Delicious. I used the full pound of linguine, and upped other ingredients accordingly. I added the arugula earlier than the recipe asks you to do, and was happy with it. A very comforting bowl of food on a cold night.

• Pasta with andouille sausage, beans and greens [Vallery Lomas]

  • bernalgirl on April 12, 2025

    I thought I had andouille but it was Spanish chorizo so I proceeded with the recipe using chickpeas and rainbow chard— sauteeing the sliced stems after browning the sausage. It was fantastic, so good that my tween had it for breakfast the next day instead of his favorite pasta with parm, butter, and black pepper. I look forward to making the andouille version, which should be just as good.

  • SheilaS on May 08, 2025

    Pasta with beans & greens is one of my go-to quick meals and I was looking forward trying this version with andouille. Alas, it apparently snuck out of the freezer and into another dish so I used hot Italian sausage instead. It seemed dry, likely due to my use little gold tomatoes instead of a large tomato so I threw in a can of cherry tomatoes with their liquid and would just use them from the start if I make it again.

  • averythingcooks on September 23, 2025

    This made great use of our freezers (andouille, spinach, a fresh herb blend of parsley, dill & chives + a handful of great northern beans). As I also had a pot of Ottolenghi's ancho spiced cherry tomato sauce on hand, a ladle full replaced the chopped tomato. It was pretty good at this point but the last of some herb & garlic Boursin needed a use so it went in with the pasta water. With a shower of parmesan at the end, we enjoyed this hearty dinner bowl.

• Pasta with sausage, squash and sage brown butter [Ali Slagle]

  • pattyatbryce on April 06, 2025

    This just didn't come together as we hoped. The sausage overwhelmed the everything else and it ate greasy. We could have used twice as much squash. We wouldn't make again.

• Salmon with garlic butter and tomato pasta [Ali Slagle]

  • Kmy6sd on November 15, 2024

    This is a delicious and quick recipe, though be prepared for some multitasking as you're doing two fairly fast processes at the same time. Besides the multitasking, it required very little prep and not many ingredients for a great flavor payoff. I'd add some red pepper flakes when sautéing the garlic next time for a little more kick.

  • nicole_lmgml1 on January 20, 2026

    Definitely double the tomatoes. I cut both the butter & salt in the pasta by half - and the dish is still very rich and salty, since the salmon and tomatoes are both salted and oiled as well! This works beautifully with spaghetti.

• Red curry lentils with sweet potatoes and spinach [Lidey Heuck]

  • Lepa on November 27, 2024

    This was really good -and feels so healthy - but it makes a huge batch! We ate it with brown rice. I was in a rush so I only cooked the lentils for 15 minutes before adding the coconut milk, then cooked if for 10 more minutes. If I had cooked it longer, per the instructions, it probably would have been mush.

  • Plumberful on June 10, 2025

    This is absolutely delicious! I’ve never known what to make with red dal, but now I do. I also used some lovely small white sweet potatoes and baby spinach from our local farm. This soup has so much flavor! It’s a keeper.

• Sheet-pan chile crisp salmon and asparagus [Yasmin Fahr]

  • SheilaS on March 31, 2025

    Super easy with good flavor. Due to the shape of my fish, I left it whole instead of cutting it in cubes and it cooked perfectly in 11 min. I made extra marinade so I had some to drizzle over everything at the end. https://cooking.nytimes.com/recipes/1024004-sheet-pan-chile-crisp-salmon-and-asparagus?smid=url-share

  • bernalgirl on April 08, 2025

    I hesitated to skin and cube the salmon, but I’m glad I did. Salmon turns out wonderfully silky and the chile crisp mixture is much more dominant for all the edges. I cut the honey by half — perfect for us. I’d try this with blanched green beans in summer and broccolini any time.

  • bching on April 18, 2025

    recipe on New York Times cooking site

  • janeths on January 11, 2026

    A nice way to use yummy chili crisp.

  • patioweather on April 30, 2025

    I'm not a huge fan of asparagus, so next time I would sub that. Served over quinoa, which was great because the texture contrasted well with the silky salmon.

  • pilar_njoxy1 on April 21, 2026

    This was surprisingly better than I expected. I thought it would be too spicy for my kids but they ate it all up!

• Coconut fish and tomato bake [Yewande Komolafe]

  • SheilaS on April 04, 2025

    This is fabulous! I made it with black cod, aka sablefish, one of the recommended fish but I think it would work with almost any sort of fish. I made extra sauce and reduced it a bit to thicken so I’d be sure to have enough to go with the rice.

• Baked cod with buttery cracker topping [Sarah DiGregorio]

  • SheilaS on April 11, 2025

    Buttery and delicious! Such an easy and reliable way to cook white fish.

  • Lepa on November 04, 2025

    This was quick, easy and tasty. We ate it with some dill pickle mayo that I bought on a whim at the store and the combo was delicious.

  • pattyatbryce on April 03, 2025

    Ridiculously easy with great flavor. A definite keeper. Made exactly as written.

  • lholtzman on May 21, 2025

    This was very good and I even enjoyed it leftover. It felt very New England to me. My 7 year old loved.

• Blackened fish with quick grits [Vallery Lomas]

  • SheilaS on April 12, 2025

    Easy and delicious meal made with fresh ocean whitefish filets. I remember when blackened fish was all the rage but it’s hard to get right without drying out the fish. This method is much more forgiving. No instant grits in the house so I used regular grits and started them first. I also skipped the cheese as it didn’t appeal to me with fish. Looking forward to making this again.

  • patioweather on March 25, 2025

    I made this with instant grits in the microwave because that’s what I had on hand. The whole thing took less than 30 minutes and was delicious. My partner loved it.

• Loaded baked frittata [Genevieve Ko]

  • SheilaS on April 14, 2025

    Very nice frittata with plenty of vegetables. I skipped the bacon and didn’t miss it.

  • averythingcooks on February 20, 2026

    This time I used chopped ham, a handful of little broccoli florets + cubed cheddar (in place of bacon, spinach & goat cheese) and this was a really good choice for "eggs for dinner". The cook time was spot on (always key for me re: eggs) and I will make this again as I'm pretty sure the bacon & spinach will be really good too :)

• Sheet-pan sausages with peppers and tomatoes [Ali Slagle]

  • SheilaS on April 16, 2025

    I made this with hot Italian sausage. Broiling the sausage and veg together is a great shortcut. After cooking, I sliced the sausage and piled everything into a split and toasted baguette for a very tasty sandwich. Next time I’ll go the pasta route.

  • rmardel on April 28, 2025

    This was good, but since I don't really have a large enough oven where I can get the pan far enough from the broiler to use this technique, it doesn't specifically work for me. At 450° convection the vegetables steamed as much as roasted. I do think it would have worked better without the tomatoes though. Note for future.

  • averythingcooks on July 24, 2025

    It was easy to eyeball amounts for 2 people and this time, I used red onion in place of shallots. We scattered feta, fresh basil & pickled hot peppers over each serving and next time, I might make a little vinaigrette to dress the finished dish. I was questioning whether the sausages would really cook under the broiler in the same time as the vegetables but it worked. This is an easy idea to repeat.

• Sheet-pan cod and scallions with cucumber yogurt [Melissa Clark]

  • SheilaS on April 18, 2025

    I made this very easy and efficient recipe with halibut. Since the oven was on, I started a tray of sweet potato wedges first, they go well with the yogurt sauce. I very much like the use of soy sauce and fish sauce to season the fish but I’m not a fan of putting a cold sauce on nice warm fish so I won’t repeat.

• Turkish eggs with yogurt (Çilbir) [Özlem Warren]

  • SheilaS on April 20, 2025

    I love that this recipe specifies having the yogurt at room temp as I hate putting nice warm eggs on chilly yogurt. Room temp or slightly warmer is so much better!

  • rmardel on April 16, 2025

    Classic çilbir recipe. This is a dish that is surprisingly luxurious and fully satisfying even thought it can be thrown together in only a few minutes, using pantry staples.

  • madeline_5k2b8u on May 08, 2026

    Fantastic. A very light dinner but delicious. Used gochugaro instead of Aleppo pepper.

• Tuna crunch sandwiches [J. Kenji López-Alt]

  • SheilaS on April 22, 2025

    If you grew up tucking potato chips in your sandwiches, this one is for you!

  • lholtzman on May 01, 2025

    Great recipe with lots of flavor and texture. I enjoy a more substantial tuna salad, and this was perfect.

• Roasted fish and broccolini with tamarind and black pepper [Yewande Komolafe]

  • SheilaS on April 28, 2025

    I used tamarind paste I made a while ago and it was pretty puckery so I added it gradually, tasting after each addition. I went with a 6 min roast @ 450°F and 3 min broil vs the recipe's 8-10 min roast + 6-7 min broil. I used coconut milk instead of coconut cream and I wish I’d warmed the molasses as it was hard to mix in to the marinade.

• Ginger-dill salmon [Ali Slagle]

  • SheilaS on May 11, 2025

    This made a nice dinner on a very hot day. I was worried the dill would be too strong but the ginger balanced it out. My Ruby Red grapefruit and Cara Cara oranges were almost the same color so I used a bright watermelon radish to compensate. Not so crave-able that I’m in a rush to make it again but I’ll keep it in mind.

• Coconut-miso salmon curry [Kay Chun]

  • SheilaS on May 11, 2025

    I thought this was great. I doubled everything except the water and salmon. Cut the salmon into single serving portions instead of 2x2 inch pieces. Added a thinly sliced Serrano chile when I added the fish. I will absolutely repeat this.

• Sesame salmon bowls [Kay Chun]

  • SheilaS on May 12, 2025

    I really enjoyed this and will make it again with modifications. In my hands, the one-pot trick of cooking the rice together with the sugar, vinegar and salt, then steaming the salmon atop the rice didn’t quite pan out. I'd prefer the control of cooking them separately. Loved the dressing and tossed some with the slaw before plating. I'd love a little hit of wasabi so will add a handful of wasabi peas next time.

  • fred_twbdh5 on February 24, 2026

    A go-to weeknight meal in our house.

• Lemony shrimp and bean stew [Sue Li]

  • SheilaS on May 02, 2025

    I thoroughly enjoyed this and have made 3 variations: with shrimp, as written; a veg version with baby spinach; and topped with sole filets (a flaky white fish was suggested as an alternative to the shrimp. No canned beans so I cooked up a pot of Rancho Gordo Marcella beans. The lemon zest and juice make it bright and fresh.

  • janeths on May 04, 2026

    Delicious. The flavours blend together beautifully.

  • hbakke on December 20, 2024

    I thought this would be a little boring, but it was delicious. The stewed lemony beans and leeks were perfect with a side of crusty bread. I used regular paprika, but I would try smoked paprika next time.

  • lholtzman on May 23, 2025

    This is such a great and comforting recipe, which we’ve made multiple times. Definitely a favorite.

  • shylastrath on April 20, 2025

    Subbed Rancho Gordo Snow Cap beans for white beans.

• Eggs kejriwal [Tejal Rao]

  • bernalgirl on July 03, 2025

    What an easy and delicious breakfast or light supper! I mix the shredded cheese with the scallions, cilantro, and chile and double the amount to enjoy later in the week. The ketchup (or a spicier tomato jam if you have it) is essential to add depth and balance. The Dishoom recipe doesn’t include mustard and I like that slightly better to highlight the fresher flavors of the green stuff.

• Soy-braised tofu with bok choy [Hetty Lui McKinnon]

  • bernalgirl on April 26, 2025

    I followed others who said to increase the sauce, and also increased the doubonjiang by 3x, and served it with knife cut-style wheat noodles. We really enjoyed this.

  • djnielsen64 on July 05, 2025

    Loved it! I doubled the sauce and it was perfect.

• Grilled steak with sauce rof [Yewande Komolafe]

  • bernalgirl on April 12, 2025

    This was fine. Scraping the coarse paste off felt wasteful if necessary to avoid burnt bits, and though I used avocado oil, which seems fairly neutral, the final sauce was bitter — I added some sugar to neutralize it which was marginally successful. Of all the herby green condiments, this version of rof doesn’t rank high for me. I plan to purée the rest and use it as a marinade for chicken.

• Cheesy, spicy black bean bake [Ali Slagle]

  • bernalgirl on April 07, 2025

    I punch up the spices with chile powder and oregano serve this with tortillas or cornbread, or as a filling for tamale pie. A very adaptable recipe!

  • Lepa on February 03, 2025

    This was a very easy and tasty bean dish to eat with fajitas or in tacos.

  • averythingcooks on April 27, 2026

    I scaled this to 1/3 just to have an extra side dish on our 2 plates, adding diced fresnos with the garlic & using a mix of tomato paste + a smooth "smoky, roasted salsa" made with dried chiles, tomatoes & tomatillos. It's an easy idea that came together quickly & was pretty tasty :)

  • hbakke on December 17, 2024

    Basic beans with cheese that my husband scooped up with tortilla chips. We used a blend of sharp white cheddar and Monterey Jack cheese and served this over smashed potatoes. I love beans in all forms, so I would make this again.

  • margot_672qx8 on March 29, 2026

    Felt like an incomplete side dish to me.

• Crispy tofu with cashews and blistered snap peas [Yewande Komolafe]

  • jbuchman on April 12, 2025

    Excellent with asparagus.

  • patioweather on April 18, 2025

    My partner told me to write this one down in the keepers list. He was licking the sauce out of the pan, which is incredible if you see how simple this sauce recipe is. There were some bits of the recipe that were more fiddly than I would like so I will probably simplify further in the future. I’d rather chop garlic than grate it, for instance.

  • lholtzman on June 26, 2025

    This was so easy and my kids ate right up.

• Shrimp fried rice [Eric Kim]

  • jbuchman on April 19, 2025

    OK to use a bag of Trader Joe's vegetable fried rice -- just add shrimp, eggs and sauce.

  • lholtzman on June 11, 2025

    This was very yummy and so incredibly easy. I used frozen rice and it was great. My 7 year old gobbled it up and even ate the one shrimp I gave him (he normally hates shrimp). I used a mix of corn, peas, and edamame.

  • claire_m41ubg on March 03, 2026

    Yummy

• Yum-yum sauce [Eric Kim]

  • jbuchman on April 19, 2025

    Simple and outstanding

  • lholtzman on June 26, 2025

    Such a good condiment. Leftovers are good to dip ketchup in.

• Farro with roasted squash, feta and mint [Melissa Clark]

  • jessncanfield on April 02, 2025

    Overall a great side dish. The spice dish on the squash was great. Would be great with a protein added for a meal.

• Black pepper beef and cabbage stir-fry [Sue Li]

  • rmardel on April 21, 2025

    I modified this recipe somewhat due to ingredients on hand, but the dish was quite good and I would make it again. I used bok choy instead of cabbage, a blend of different types of peppercorns, including Sichuan peppercorns, rather than straight black pepper, and chive vinegar rather than sherry vinegar. I ground the peppercorns together at a medium grind. I generously dredged the beef and allowed it to sit in this dry marinade for 30 minutes. (Not specific in the recipe) My beef slices were small and thin and I cooked them considerably less than the recommended time. I had decided to use up a piece of ginger rather than garlic, and my scallions were looking a little past their prime, better cooked than used raw, so, I used these as aromatics before adding the bok choy to the wok, after which I followed the recipe as written. This was quite good. The contrast between cabbage and beef would have been greater had I used regular cabbage, and I would like to try that combination.

  • janeths on May 01, 2026

    So simple yet so delicious.

  • jenburkholder on July 14, 2025

    This was good, but every time I make something that's so black-pepper-forward I am reminded that I don't really love black pepper. I just find I prefer chiles providing heat. That said, it was easy and tasty and if you like black pepper, would be a win.

• Kimchi grilled cheese [Ali Slagle]

  • rmardel on May 22, 2025

    This is fabulous! I used shredded cheddar and my house kimchi is Jean's Perfect Kimchi from Eric Kim's book, Korean American.

  • patioweather on April 24, 2025

    I think I would just rather have grilled cheese and kimchi separate.

  • lholtzman on May 23, 2025

    I love this version of a grilled cheese sandwich. The kimchi is such a great addition. The technique is also interesting. A bit more complicated, but it’s nice to have the kimchi enclosed by cheese.

• Sheet-pan bibimbap [Eric Kim]

  • janeths on March 28, 2026

    Made double the veggies so cooked the egg and rice on the stove. Tasty.

  • patioweather on April 02, 2025

    I'm noticing a theme with this book. I start out incredibly skeptical, then the recipe ends up being as easy and delicious as they claim it is. My partner was especially delighted with the "crunchy leaves."

  • Buttercups on February 28, 2026

    Not fussy to make and pretty tasty. Cooked the eggs on the stovetop as there wasn’t enough room on the pans to spread out the veg called for but this wasn’t a problem. We served with kimchi and dashes of gochujang.

• BLT tacos [Melissa Clark]

  • averythingcooks on September 12, 2025

    We used fresh garden tomatoes, flour tortillas and less "regular" (ie not thick cut) bacon than called for. I also cooked a few chicken tenders to bulk them up a bit and stirred the jalapenos & lime juice directly into the hot sauce/mayo mixture. The hot sauce was a house favourite chipotle and to us, these seemed more like a "spicy wrap" than an actual "taco" but no matter...we really enjoyed this simple, tasty little dinner.

• Baked risotto with greens and peas [Kay Chun]

  • patioweather on April 10, 2025

    With pre-cut greens, this was very easy and a good way to use up mounds of greens.

• Warm roasted carrot and barley salad [Hetty Lui McKinnon]

  • MaryAnnLW on October 02, 2025

    This is a great base recipe using Barley! I recommend doubling the salt and the lemon juice. Added rotisserie chicken for a complete meal

  • kfreytag on January 06, 2026

    Not bad, but pretty unremarkable.

• Farro with blistered tomatoes, pesto and spinach [Yasmin Fahr]

  • bwhip on November 27, 2024

    Not the most visually lovely dish, but easy and quite delicious.

• Sheet-pan shrimp with tomatoes, feta and oregano [Mark Bittman]

  • lholtzman on June 26, 2025

    This is an amazingly flavorful preparation for shrimp. So fast and easy. I served over pasta.

  • Plumberful on February 12, 2026

    This is a fast, flavorful way to cook shrimp. I subbed dill for oregano and cooked grape tomatoes alongside the shrimp under the broiler. Served over polenta with a crusty piece of homemade sourdough bread.

  • hbusig on June 25, 2025

    1/2 of the recipe made about 3 servings. We added halved grape tomatoes to the pan to broil with the shrimp. Wished we had served on a bed of arugula, but the baguette was sufficient.

• Shrimp tacos [Yewande Komolafe]

  • lholtzman on February 01, 2026

    This was good, but a bit too spicy for my kids. Luckily tacos are easily adaptable when there are a variety of fillings on the table. One could leave out the cayenne pepper from the spice mix, or use a milder chili pepper. My husband ended up sprinkling cayenne on his tacos to make them spicier.

• Hot dogs with pico de gallo [Tanya Sichynsky]

  • EatinSnax on August 23, 2025

    Loved this! It seems almost too simple to call a recipe, but it’s a great idea and I would never have though of it. I followed the recipe exactly and it was a big hit! I’m sure I’ll make these again and again.

• Sheet-pan sausage and Brussels sprouts with honey mustard [Ali Slagle]

  • Buttercups on March 05, 2026

    Easy and tasty dinner. The honey mustard sauce gets drizzled on before baking and subtly infuses everything (especially the potatoes) with flavor. This was a hit and will go into rotation.

  • celeste_8ryupw on March 29, 2026

    This works! I’d rather dress the dish with the honey mustard after cooking though and up the mustard. It was a little sweet on the palate for me.

  • margot_672qx8 on March 29, 2026

    Love a sheet pan recipe for easy clean up. I make bratwurst for the meat eaters and vegetarian sausages for my husband. Delicious and easy.

  • pattyatbryce on March 30, 2026

    Not bad, but really just ok for us. We'd probably prefer to just add the oil, s & p, and roast. I'd work on a honey mustard dipping sauce that was less sweet for me.

• Sheet-pan mushroom Parmigiana [Hetty Lui McKinnon]

  • patioweather on April 16, 2025

    Very easy but not my favorite. The ingredients don't really penetrate into the mushroom so it kind of feels like you're eating two different things--barely seasoned mushrooms, and then a second layer of cheese and sauce.

• Braised white beans and greens with Parmesan [Lidey Heuck]

  • lholtzman on April 15, 2025

    This was good and very fast. I used both mozzarella and pecorino, but definitely needed to add salt. The recipe says to serve with sourdough, but I enjoyed with naan.

• Korean scallion pancakes with vegetables (Vegetable pajeon) [Sohui Kim]

  • lholtzman on May 11, 2025

    This comes together quickly and uses whatever vegetables you have lingering. I used red pepper, carrot, and cabbage. It’s similar to okonomiyake, but has more of a chew because of the potato starch. Great way to get kids to eat veggies.

• Coconut-ginger black beans [Ali Slagle]

  • pattyatbryce on April 06, 2025

    Easy to whip up for a vegetarian dinner. Don't skip the lime - the acid was the star.

• Peas and paneer in spiced tomato gravy (Mattar paneer) [Zainab Shah]

  • lholtzman on April 17, 2025

    I found this recipe lacked flavor. I liked the creaminess and ingredients together, but it lacked depth.

  • pattyatbryce on March 29, 2026

    The dish was fine. But next time I'd probably double the ginger, garlic, and all spices. It ate really bland as written.

• Sheet-pan feta with chickpeas and tomatoes [Ali Slagle]

  • lholtzman on July 01, 2025

    This was yummy and easy. Eat quickly so the feta stays melty and soft. You can reheat in the microwave, but the chickpeas explode.