• historianinthekitchen on September 15, 2024

  These are quick recipes, but they also contain a lot of updated flavors and shortcuts in a way that is not at all pretentious or even hard to achieve with limited grocery store selection. Caro is definitely a California-inspired recipe developer, but she’s also a staunch pragmatist and compellingly easygoing in the kitchen. While I love a good set-and-forget/five ingredient/shortcut/canned-cream-soup meal as much as the next harried gal with a weakness for cookbooks from the 90s, I think What to Cook is a more modern and chic way to live that life. Full review here: https://open.substack.com/pub/historianinthekitchen/p/what-to-cook-whenyou-absolutely-cannot?r=78in&utm_medium=ios

Notes about Recipes in this book

• Butter-basted cast-iron rib-eyes & Swiss chard with garlicky crunchies

  • aistern on March 01, 2026

    Easy and good!

• I promise you can cook mussels

  • gootenbeez on January 19, 2025

    I usually only steam mussels and eat dipped in butter because I'm lazy and its delicious and simple. This was awesome. I substituted heavy cream for creme fraîche. Kind of reminded me of clam chowder.

• Garlicky grains with asparagus & sausage

  • bwhip on December 13, 2024

    Super easy, quick, and tasty. I made with brown rice from the Instant Pot. Great for a weeknight.

  • ChristaCooks on January 26, 2025

    Subbed the chicken sausage for veggie sausage and the asparagus for green beans. Delicious!

  • MollyB on March 06, 2025

    Very tasty, and fast if you have already-cooked grains. I made it with Mexican chorizo, green beans, and einkorn. I wish I had put a little more thought into my cheese - I used goat cheese for the cheese part but wish I had used something less assertive. I recommend tasting before adding cheese to consider what flavor you want or if you even need cheese.

  • ShayLRoss on May 25, 2026

    Great and quick dish! I used quinoa, which melded well with the flavors of the sausage and spices. I would like to try with other grains.

  • Kirbs on June 04, 2026

    I liked it! I forgot to add the balsamic vinegar but it was still pretty tasty. I will make it again.

• Cheater chicken tinga tostadas

  • ginger2212 on December 28, 2024

    Such a great quick and easy recipe to have up your sleeve with leftover chicken! Flexible toppings for whatever you have in the fridge.

  • MollyB on January 16, 2025

    Very tasty and quick recipe that made a nice dinner from leftover chicken and half a can of refried beans I had in the fridge. This will be in my regular rotation! ETA: I just made this again, then mixed leftover chicken tinga with black beans and some cheese (about equal parts) for a burrito filling, and it was one of the best burritos I've made.

  • Jviney on January 22, 2025

    Ten-year-old said it replaces his favorite meal of tacos…?! Recipe notes say it feeds two but I think closer to three or four. Very good, very flavorful, one fully loaded tostada was enough for me. Quick and easy.

  • SpatulaCity on April 03, 2025

    Good! I cooked in the slow cooker for two hours. Used 1 chipotle in adobo, and added smoked paprika for extra smokiness without too much heat. Served with canned black beans instead of refried for less fat.

  • lean1 on April 08, 2025

    made the chicken part of the dish and used it over cooked rice. I used Spanish paprika for flavor and took the seeds out of the chili, used 1/2 of a 28 oz can of whole tomatoes pureed in the food processor.and three cups of leftover roasted chicken. Just like I ate in Mexico. Will make again some time. Pretty easy to do.

  • mdagl on November 30, 2025

    Yum! Will be making this again. Served with pickled red onions, sour cream, and shredded lettuce.

  • spatterson88 on December 23, 2025

    I made this with a whole can of chiles in adobo, and it was too spicy for me. But that’s easy to adjust and this will be on repeat!

• Herby chicken salad

  • EatinSnax on April 25, 2026

    Surprisingly good, considering the short ingredient list.

• Cousin Lexie's Tex-Mex enchiladas

  • averythingcooks on July 27, 2025

    This idea, from a page of "other tricks to perform with a rotisserie chicken" inspired a simple but very tasty pan of enchiladas for 2. With leftover rst chicken, cream cheese, frozen rst'd Anaheims, 2 types of small tortillas & 2 open canning jars all on hand, I made the filling (eyeballing amts) with all of her ingredients, using my tomatillo salsa verde. I also added ancho chile powder, corn & black beans, making my enchiladas with the last 2 flour + 4 corn tortillas. I mixed my smooth, smoky rst'd red salsa with sour cream to spoon over and finished with a mix of cheddar & monterey jack. What a great use of my fridge, freezer & pantry with really great results.

• Poules frites

  • AllisonML on May 30, 2026

    You know what, hell yeah. Is it rotisserie chicken and frozen fries, yes, but, is it quickie garlic aoli? Also yes. It was delicious, would make again.

• Grilled lemon harissa chicken & zucchini

  • kguddall on January 24, 2025

    This was delicious! Have made it multiple times.

  • Eater1547 on February 17, 2025

    Kids loved this!! Make sure to put the zucchini slices on the chicken if you are oven baking, it made the zucchini creamier. I’d double the zucchini, it went by fast. I also used spicy harissa and the kids were ok with it.

  • AllisonML on January 18, 2026

    This was great! Made in oven

  • ShayLRoss on April 16, 2026

    Made it in the oven as I don't have a grill. The chicken cooked well in the allotted time, but I did move the zucchini to another tray to cook longer as some of my slices were too thick ?? Really happy with how quickly this came together with the sauce!

  • Hoodywho on May 20, 2026

    Super easy to pull together. Boys loved the flavor on the chicken

• Peanutty pork & Brussels

  • mindyb on October 15, 2024

    This was good and easy for a weeknight- I had impulse-bought shredded Brussels so….. it came together very quickly. I think it would benefit from some chopped peanuts for texture and a squeeze of lime juice.

  • ginger2212 on December 08, 2024

    This was delicious and quick! Made for a great lunch the remainder of the week.

  • kshell on March 01, 2025

    We devoured this! But I would seek out shredded brussels sprouts in the future because I did it by hand and it is time intensive. Not exactly weeknight friendly.

  • SpatulaCity on June 24, 2025

    I liked, but didn’t love, this dish. Used the shredding blade on the food processor to slice. I like having a healthy level of greens in this, and would tinker the sauce more to my taste. It is intensely savory and salty

  • Jviney on September 10, 2025

    We really liked this. I used my food processor per the recommendation and it made quick work of the brussels sprouts. They all but disappeared in the final dish and my 8- and 11-yr-old boys happily ate it. I agree that chopped peanuts and lime juice would add to the dish.

  • Lepa on September 18, 2025

    This is tasty and easy. I put the brussels sprouts in the bowl of the food processor and pulsed and the texture was perfect- and it was so quick and easy!

  • Wende on December 03, 2025

    I’ve made this a few times because it’s both unbelievably easy and we really love it. Adding peanuts and lime juice per mindyb would, I think, make this a near perfect dish. I have shredded the brussels in the food processor and also made it with shredded (shaved) brussels from TJs, and I preferred the texture of the latter. Very creamy peanut butter works best for the sauce. I serve it with basmati rice, but also think it would be great in lettuce leaves.

  • ldyndiuk on January 18, 2026

    The first time I made this my store didn’t have ground pork, so I substituted ground turkey, which didn’t work very well. The next time I used ground pork, and I substituted green beans for the Brussels, and I really loved this version.

  • priscilla_w4q96q on January 30, 2026

    Amazing, but we like to reduce the salt as it can be on the salty side. We use a rotary grater / slicer to make quick work of slicing the sprouts.

  • c_rval6r on February 12, 2026

    Subbed in meatloaf mix (beef pork veal) and omitted cilantro. Next time will use slightly less soy sauce.

  • shep0012 on February 12, 2026

    This was pretty good and very fast if you use preshredded Brussels sprouts. But heads up-the recipe calls for a pound of Brussels and the bag of Trader Joe’s preshredded is only 10 ounces. Not a huge deal but it does change the sauce to filling ratio.

  • jamiemiller on March 04, 2026

    Hardest part was shredding the brussel sprouts. It did not look pretty, but I was surprised by how tasty it was. I added some leftover rice, and would do the same in the future. I used a mix of beef/pork because I had it and omitted cilantro because I don’t like it. Next time, I would 1.5x the sauce and maybe add lime for tang. A crushed peanut topping or chunky peanut butter could also provide a nice texture contrast. Would make again!

  • MaryAnne228 on March 06, 2026

    This is my favorite recipe in the book and favorite new-to-me recipe in recent history. The first time I made it, I realized at a crucial point that I was out of PB, so I subbed in TJ’s Cookie Butter since it was the only thing I had on hand that was the right consistency ??. It tasted fantastic and now that’s how I prefer it!

  • alexandra_zpdtlt on March 20, 2026

    Easy weeknight meal. Definitely don’t need any salt. Would add some fresh squeezed lime on top next time!

  • ariel_b7um9n on April 03, 2026

    Low effort and well balanced good flavor. What’s not to love?

  • AllisonML on May 07, 2026

    I can’t believe I just made this, I’ve had this book since it came out. Followed exactly but subbed out ground beef. My pre sliced Brussels were a little thick so it took a few Minutes longer for them to cook. Great recipes, endlessly riffable

  • nikki_ml27zt on May 11, 2026

    Straightforward, easy, good weeknight recipe. The lower rating is probably because of user error (I only had toasted sesame oil and may have shredded the Brussels too much in the food processor) we used one tablespoon of sriracha and thought it had a good amount of heat. It was a good dinner but nothing “wow.” Will likely make again but not add to our rotation.

  • Hoodywho on May 15, 2026

    Quick one pot meal. Greta way to hide Brussels, boys didn’t even know they were there

  • kelly_20ug8f on May 18, 2026

    I added zucchini, red bell pepper, mushrooms and peanuts at the end.

• Everything-crusted tuna with snap peas & tahini-jang sauce

  • priscilla_w4q96q on February 02, 2026

    Very easy and tasty. The sauce that is paired with it really makes the dish. We served this with an avocado, mango, and citrus salad to round out the meal.

  • angiehblack on March 12, 2026

    I only made the tuna portion of this recipe and my whole family enjoyed it, which is a miracle!

• Coconut curry ramen & veggie noodle soup

  • kguddall on January 24, 2025

    Very tasty! I did not use the seasoning packet. I adjusted the salt and curry paste. Also, threw in some rotisserie chicken.

  • jluvs2bake on April 30, 2025

    This was good and fast. I used chili flavor ramen, one package with packet, and 2 squares of Lotus Foods millet and brown rice ramen noodles. I used 4 T of the red curry paste, but it could be a little hotter for our taste. I'd like basil added, I think, and it is so versatile with vegetables. You could add any vegetable you wanted to increase servings or change flavor, etc. 4 stars based on flavor and the swift prep-to-dine time.

  • Jviney on July 08, 2025

    Kids said this is a make again for sure. I probably used 2 Tbsp of curry paste and neither of their sensitive selves said it was spicy. Will adjust for favorite veggies next time, and I’ll take the win.

  • MollyB on January 13, 2026

    Loved this! It was a quick, easy, and tasty weeknight meal. I like the simplicity of the tofu-tearing technique, rather than dealing with cutting it up. Some cilantro or basil at the end would be a good addition. I used Mae Ploy curry paste and 2 slightly rounded teaspoons of that was pleasantly spicy for us.

  • Anjackson1003 on February 10, 2026

    Really quick and easy to put together but Iir definitely took longer than 15 minutes to put together. Fine for me but something worth noting! Flavor was really good. Definitely reminiscent of a tom kha. I did reduce to two bags of ramen noodles vs three. Seeing how the noodles and tofu soaked up the broth, three would’ve been wayyyy too much. Also juiced the full lime for added flavor. Would also probably be a good clear out the fridge meal for veggies. We threw in some snow peas towards the end and they were a great addition.

  • casey_mu301h on March 09, 2026

    Added baby bok choy because we had it in the fridge and it went well with it

• Spicy ramen & snap pea stir-fry

  • casey_mu301h on March 09, 2026

    This was solid but adding some sort of meat could potentially be better.

• Veggie peanut noods

  • shep0012 on December 05, 2024

    A very good quick and flexible recipe! I used some leftover tofu instead of edamame and garnished with shredded carrots and black sesame seeds. The residual water from boiling the noodles and broccoli/edamame puddles a little in the bottom of the bowl so be careful about adding too much water to the dressing.

  • mindyb on January 18, 2025

    I agree that this is a great recipe. I used edamame, and garnished with scallions and sesame seeds. I threw the broccoli in 1-2 minutes before the noodles as I wanted softer broccoli. Added some lime juice into the peanut sauce. I can imagine this going into the regular rotation.

  • SpatulaCity on April 22, 2025

    We like this and it’s flexibility! Made as is for one meal, and the second time around added shredded cabbage and sliced green onion along with the shredded carrot.

  • KCKB on June 01, 2025

    This was pretty quick and easy to put together, and fairly tasty, but the sauce was quite salty for my palate, and I was missing the flavors of ginger and garlic (I think I’ll add some next time I make this). I’m comparing it to the Thai crunch salad with peanut dressing from Jenn Segal’s Once Upon a Chef, which is perhaps unfair - that recipe packs a stellar flavor punch, but is quite a bit more work to put together (whereas this book is all about quick-and-easy).

  • casey_mu301h on March 09, 2026

    So quick and easy. Added some ground beef for some extra protein and it was great.

  • TFall21 on March 18, 2026

    So easy, tasty, and customizable

  • ShayLRoss on March 24, 2026

    Simple and delicious, comes together in less than 15 minutes. I used both frozen broccoli and edamame, and I had some "straight" ramen noodles on hand (although I think the curly texture would have been fun). Because my peanut butter does contain a fair amount of sugar, I skipped the honey and increased the siracha. Great after work meal!

• Peanut chicken chop

  • Jviney on January 22, 2025

    This is yummy and so quick if you have leftover chicken. I added peanuts and would do that again. Again, I think her serving sizes are off…one recipe served my husband and me for lunch and we were full.

  • SpatulaCity on April 01, 2025

    Tasty. Added extra chopped veggies - bell pepper and cucumber, and a touch of basil. The soy sauce was strong in the dressing and next time I may increase the peanut butter and vinegar.

  • shelbstirr on September 16, 2025

    I subbed cabbage for lettuce because I don’t like lettuce. Added peanuts. Very good! Fast. Agree that you could probably start with half the soy sauce and add more as needed.

  • averythingcooks on October 28, 2025

    I agree re: this being ALOT for one...I scaled the romaine back to roughly 2 cups & used just over 1/2 of the (very good after a pretty heavy hand re: the "squirt" of sriracha) dressing. She calls for "...chicken or any cooked meat" so I pan fried thinly sliced pork tenderloin seasoned with S & P + 5 spice. For the carrots, I used a big forkful of pickled matchstick carrots & radishes, in place of edamame I added chopped cashews and the end of a sweet pepper also went in. I did really enjoy this & I would certainly repeat this on another dinner for one night.

  • ceisenmann on January 06, 2026

    Fine and totally reasonably tasty, and useful as a framework for easy dinners, which is sort of what I'm looking for from this book. I think I'd be more impressed by this if I wasn't already in the habit of making this dressing! I would tweak dressing as follows: swap sesame oil for neutral oil in some proportion, add fresh grated garlic or garlic powder, maybe swap apple cider vinegar for rice vinegar or even lime juice. Definitely a lot for one person-- doubled the recipe and it's enough for 3 generously, at minimum.

  • mdagl on February 25, 2026

    Good salad dressing recipe. Made with shredded iceberg because it was what I had on hand. Subbed cucumber for the edamame.

• Foolproof herby omelet

  • EatinSnax on January 06, 2026

    What a perfect little breakfast recipe for two! Simple, quick, and delicious. A great way to use up some of those herbs that I bought for other recipes that are always wallowing in my crisper drawer. I think I’ll commit this one to memory. (Served with the crisp greens and lemony vinaigrette from the back of the book)

• Bagel sandwich omelet

  • EatinSnax on September 14, 2025

    This was great. The method of cooking is definitely fool proof. Next time I will use less bagel seasoning than the recipe calls for though. My seasoning blend has salt in it, so using the full amount made the omelet a bit too salty.

• Crispy miso lime tofu

  • ginger2212 on August 31, 2024

    This was good! Simple but tasty. 4 stars as I don't see myself seeking out this recipe again but it did the trick!

  • abrownb1 on June 24, 2025

    I made a mistake and added both limes to the sauce and missed the water (I wish cookbook authors would put water in the ingredient list!) and it still came out great! I only had firm tofu so the pieces ended up be being more like ground beef but it worked and got extra crispy. Looking forward to trying again with extra firm tofu and the correct amount of lime!

  • SpatulaCity on June 24, 2025

    Husband loved this. Easy, tasty and healthy! Added a touch of fish sauce

  • lilyswilson on May 09, 2026

    Served over rice with cucumber. Definitely going into the rotation!

  • ldyndiuk on February 28, 2026

    This was delicious, though not especially filling. I’d definitely make it again, but I might consider serving it over rice rather than just in lettuce leaves. The tofu was very crispy and flavorful. It took a little longer than the promised 15 minutes, but was still quick enough that I can see myself making it regularly when I want something delicious and don’t want to spend time on it.

  • priscilla_w4q96q on January 30, 2026

    Very good. We even air fry our tofu and toss in the sauce. A good mix of herbs, wonton strips, and peanuts are essential for the side.

  • nicole_mwyopi on May 28, 2026

    This was fine.

• Cannellini Caprese with burrata

  • ginger2212 on September 08, 2024

    I would recommend this more as a side rather than main but it did hit the spot! Plus was great for leftovers for 2 more days for lunch. My husband was not liking the sound of it but he took one bite and was like "ok this is delicious!" he even proposed it for a dinner party app/side we're hosting this week.

  • SpatulaCity on August 31, 2025

    Loved this! Thought the bean and tomato salad was absolutely delicious with the beans giving an earthy compliment to the tomato’s sweetness. Would be a great party appetizer. Opt for more burrata if serving as a main - a ball per person is good.

  • adellel on February 07, 2026

    This was so good! I didn’t have any avocados left, but it was still amazing. Had for my lunch.

  • Jviney on June 29, 2025

    When I made this, my husband wandered into the kitchen and said, “that smells like summer.” It is quick and easy and hit the spot. I used chickpeas and grocery store tomatoes and still good - it’s easy to halve it.

  • SaltySamosa on March 18, 2026

    Absolutely delicious! I left out the avocado and used brown rice vinegar instead. Genuinely was so impressed with the versatility of this recipe

  • TFall21 on July 03, 2025

    Great summer weeknight dinner. Very tasty and comes together quickly. Looking forward to making this again with fresh tomatoes from the garden.

• Lemony garlic butter shrimp orzo

  • bwhip on November 01, 2024

    So easy, so good! We really enjoyed this. Lovely flavors, hearty and makes a pretty large batch. Comes together very quickly on a weeknight, with delicious results.

  • Eater1547 on February 17, 2025

    Great, risotto like finish. I used beef stock instead of chicken to empty some open cartons in the fridge. Really tasty! Clean up was super easy. The orzo came right up off the pan. Everyone loved this. I got a “Bravo”!

  • adelina on March 21, 2025

    Love this dish and have made it with snap peas! Perfect for weeknight!

  • SpatulaCity on March 21, 2025

    Husband loved this dish. I’d like to try it with the recommended swap in of turkey pesto meatballs. I don’t love shrimp but had hard time putting down my fork

  • JimCampbell on April 04, 2025

    A 3.5 out of 5. We saw the recent notes on this recipe and were intrigued. We do not have this cookbook. The online recipe is a paid subscription (although it does have a seven day free trial). We decided to wing it using the EYB ingredients list. The dish is pretty straight forward with the ingredients listed in cooking order. We did find a similar recipe online which toasted the orzo. It added depth. We went light on the Parmesan since it can overpower a lemon-based dish. Easy evening meal. My wife liked it and said it definitely falls in the "I would cook this again" category.

  • vegabond2016 on July 09, 2025

    Very good early summer dish; I was able to use up basil and peas which are both at peak season in my garden. I thought it needed a bit more zing, so I doubled the amount of lemon zest and red pepper flakes. Would make again, especially when fresh peas are available.

  • Aubr3yy on April 13, 2026

    This recipe was a hit in my house and it's in the "will make again" category! I really liked how quick and straightforward this recipe was. The lemon and parmesan made it feel like eating springtime, I liked how fresh and bright it tasted.

  • anna_1bxel8 on March 15, 2026

    Good. Very straightforward.

• Lemon pancakes

  • ginger2212 on December 08, 2024

    Loved these!! Floofy and delicious! Served with blueberries along with butter and maple syrup. It does make a large batch so I froze about half.

  • Melissa_427 on February 21, 2026

    I find most pancakes quite tasty and enjoyable so was surprised that these stood out as something a little extra tasty and enjoyable! The addition of lemon zest and maple syrup in the batter of these pancakes added more than I would have thought possible!

  • shep0012 on May 23, 2026

    Delicious. I followed the recipe exactly except for the lemon—we added banana and walnuts instead (and chocolate chips on a few for my husband because when it comes to pancakes he’s like six years old). They were super tender and very filling. We’ll definitely make them again.

  • rachael_18bc7s on April 18, 2026

    Good! Made some mods based on what I had — - used whipped lemon ricotta from six seasons pasta. Since it already had evoo in it, I omitted the added oil from the recipe - hydrated a couple TBS of chia and stirred in at end. Made it almost like lemon poppy seed - half whole wheat flour with the white - the batter was a little looser than I’m used to, but could have been bc of the whipped ricotta

• Sausage & kale pasta

  • Lepa on January 06, 2025

    This is really tasty! I was a bit skeptical because it seemed a bit watery at the end but after stirring the pasta for a few minutes it ended up perfectly creamy. I used hot sausage and we liked the bit of heat it provided. Definitely a repeat!

  • Dlmccabe on April 26, 2026

    This came out great. Wasn’t sure it wouldn’t be too dry but it turned out well and the husband actually liked it. Will definitely make it again.

  • ceisenmann on January 06, 2026

    Good and easy! It does absorb the sauce. Felt like it might have been kicked up a notch with a contrasting element-- maybe fresh parsley, or the crunch of toasted bread crumbs? But a nice quick dinner.

  • layne_2a1rdw on April 14, 2026

    Pretty good! Really easy. Ethan liked

• One-pot squash-ta

  • ginger2212 on January 16, 2025

    Easy to make! Love the one-pot idea! The flavors were also refreshing. It definitely benefited from adding a creamy cheese - I added goat cheese. It was lacking flavor without it.

• Crunchy honey harissa fish tacos

  • gootenbeez on January 19, 2025

    I used this to cook two fillets of swai. Absolutely delicious with minimal effort. Will absolutely be using this technique for baked fish a lot.

  • ginger2212 on February 17, 2025

    This was delicious! My go to fish tacos, however, cannot be beat (Everyday Detox of all cookbooks) I found the avocado sauce overpowering of the fish flavor. Would make this fish for a bowl of some kind instead.

  • SpatulaCity on June 27, 2025

    So delicious! I will absolutely be making again. We had .8lbs of fish, but I made the entire batch of crumbs so they had extra coating. Used salted butter in the coating as well. Very good and so easy!

  • alexandra_zpdtlt on March 25, 2026

    Really good and easy! We used sambal instead of harissa since we had it on hand. The only change we would make is double the panko to get better coverage on the fish!

• Creamy Dijon pork tenderloin & mushrooms

  • kguddall on January 24, 2025

    Have made this twice exactly as written. Very good. Will make again.

  • SpatulaCity on April 05, 2025

    Good! I always start my mushrooms in a dry pan so they give up their moisture before adding oil or butter. They cook much better this way. Husband loved this dish and it worked out to be a pretty classic and indulgent mushroom sauce. My tenderloin was taking too long to cook on the stove (maybe my temp was too low?) so I popped it into a 350 oven to finish. We have leftover pork but no mushrooms because he couldn’t stop himself from eating the sauce ha!

  • aistern on March 01, 2026

    Tasty and easy. Be careful not to let the sauce break though!!

  • emily_4i70ne on May 31, 2026

    Bland.

  • Soulkitchenjen on February 03, 2026

    This is very good. I made it with one pork tenderloin. I used fresh garlic and cream instead of half and half. I used apple cider vinegar. Stroganoff vibes. Very good and would make again

  • ljl1989 on February 25, 2026

    The sauce on this is good, but the technique on this recipe is written is...off. You can't cook the onions and pork together for just a few minutes and get them browned and fully cooked.

• Sausage & pepper frittata

  • Lepa on February 04, 2025

    The flavors here are good but the baking time/temperature is way off. I should have trusted my instincts. After thirty minutes it was completely liquid in the middle. Another frittata recipe in the book suggests baking at 400 for twenty minutes and that sounds better to me.

  • averythingcooks on September 08, 2025

    I used broccoli from the garden in place of the kale & I agree that the flavours here are good...the fresh basil is a nice touch & I considered adding 1/2'd cherry tomatoes but my pan was already pretty full. I chickened out on the "slow bake" method (Lepa's comment seemed pretty clear!) & so used my usual timing from Dorie Greenspan (2 min on the stove, around 8 in the oven at 350 then a run under the broiler). The author also provides lots of other frittata ideas on the next page which are interesting.

• Turkey taco salad

  • Marvellejoy on February 13, 2025

    This is delicious, although I think it could use a little extra dressing. It comes together quickly too.

  • SpatulaCity on March 28, 2025

    Delicious! This was a perfect compromise between my husband and I - he gets a salad and feels like he’s being healthy, and I get yummy TACOS! Used Mexican mix cheese, and added a touch extra cumin and chili powder to the seasoning. Felt the dressing needed extra chile verde salsa. We loved it! Will be a favorite in the rotation

  • halfchefc on July 16, 2025

    This was my inspo tonight. I left out the coleslaw but added in sliced baby bell peppers for crunch & used Greek yogurt instead of sour cream. It was yummy!

  • midwifemel on January 17, 2026

    I substituted ground chicken (1 lb dark, 1 lb white). Served over rice. Used fresh made ranch dressing. (Didn't make the coleslaw)

  • Pakpack4 on May 30, 2026

    Our go to taco salad. It’s substantial enough for a dinner. It makes so much salad (won’t even all fit in a large salad bowl), a half portion is enough for two adults. If making a full portion, I double the dressing. Don’t skip crumbled tortilla chips on top.

• Crunchy sheet pan sliders

  • Eater1547 on February 17, 2025

    My five and a half year old made this with the help of cutting gloves. She had an absolute ball of a time. She doesn’t not like to be in the kitchen but smooshing the beef after sprinkling it with spices, sticking the beef in the oven, cutting pickles, and crumbling potato chips on top, what’s not to love? Tastes like poolside burgers with that country club secret sauce.

  • Jviney on November 17, 2025

    These were so good and I didn't even add the relish to the sauce, or the chips to make it crunchy. I'll do it next time. Super quick and easy, fed a bunch of kids in no time flat.

  • liz_x18e8p on February 11, 2026

    Quick week night dinner for kids, and delicious. Only note is that the beef patty shrunk by an inch on each side when it cooked, so I would actually make it larger than the kings rolls (recipe says to make it the same size as the rolls).

  • rachael_18bc7s on April 24, 2026

    Made for birthday party and they get requested all the time

  • AllisonML on April 14, 2026

    I make these about once a week and literally just do the beef, cheese and the buns. My kids didn’t like the sauce on the burgers so I abandoned it and I serve chips on the side. Make the patty a little bigger than the buns. Super easy and tasty.

• One-skillet balsamic mushroom braised chicken

  • lauren424 on February 27, 2025

    Delicious! Reminded me of chicken marsala.

  • MollyB on March 03, 2026

    Very good! It worked well with boneless chicken thighs. A bit of lemon juice added right before serving was a nice finishing touch.

  • ShayLRoss on April 14, 2026

    Pleased with the results and was able to use boneless chicken breasts instead of tenderloin. I paired this rice, but I agree that bread would be better as outlined in the recipe.

  • Soulkitchenjen on March 25, 2026

    Very tasty and very easy. I could have used more sauce.

  • ldyndiuk on January 18, 2026

    This came out really well, and I will definitely make it again. I had some potatoes hanging around so I made mashed potatoes, which was a good accompaniment.

• Lemony herby turkey patties with cauliflower mash & sautéed spinach

  • mreils on February 28, 2025

    This is the first recipe I have made from this book and I’m hoping for many more. This was a very flavorful dinner and in addition it was very easy and healthy as well.

  • SpatulaCity on August 31, 2025

    Really enjoyed these! My husband thought the turkey would be better with some sort of sauce, but I thought they were flavorful as is. Couldn’t get my cauliflower to really “mash” but I loved the flavor of the Parmesan in there regardless. Didn’t make the spinach.

  • priscilla_w4q96q on January 30, 2026

    Really good as meatballs and very easy.

  • claire_txa051 on April 12, 2026

    I didn’t have sour cream and subbed with some pesto for fat content and the flavor was good. I had a 1.5 lb ground turkey package and I basically made all measurements a “heaping” version and it wasn’t too loose as mentioned in other reviews. Spinach was surprisingly flavorful despite simplicity. Served with French fries instead of cauliflower.

  • kguddall on July 18, 2025

    This was delicious! I’ve made it multiple times for the family. This is the only turkey burger recipe they request. Followed the directions exactly. Only issue was patties were a little on the moist side. Not a huge deal, but they would not have worked on the grill. Worked fine in the skillet as I handled them with care.

  • Hoodywho on May 27, 2026

    This was delicious, will be making this again and again

• Coconut curry chicken meatballs & veggies

  • ginger2212 on March 06, 2025

    This was delicious and an easy to pull together weeknight dinner! Like other recipes in her cookbook though - I find them more one note than her substack recipes. I'll keep working my way through but if you're not a subscriber to her substack - I'd turn there first! Sprouted Kitchen also has a red curry meatball like this I will try next time to decide on best ingredients and flavors. Also, the curry is very runny and kind of a waste of ingredients in my opinion as it was like spooning water over rice. It should be thicker. I might forego the chicken broth and maybe add a teaspoon of chicken bouillon to the coconut milk to up those flavors?

  • liz_x18e8p on February 10, 2026

    Chicken meatballs were kind of wet to form, hard to keep uniform, they were a little bland, but kids really lined them. Double the recipe to take for a meal train, the curry was very delicious, beef up with chickpeas and served over rice. ?

  • mfsimmons on April 07, 2026

    Chicken meatballs were tasty, but as others have commented, the curry sauce was very thin. I admittedly don’t stock low-sodium broth or soy sauce and did find the sauce a touch too salty. I think I’d try leaving out the broth and adding less soy sauce next time. I did add quite a bit of baby spinach and served it with a quinoa/rice mix.

  • Soulkitchenjen on March 30, 2026

    I had to use several more shakes of panko to make the meatballs even kind of workable. Still scooped directly into the pan. More of a meat disk than a ball. Very solid flavor profile. Excellent over rice noodles.

  • layne_2a1rdw on April 14, 2026

    Good-needs a little more like juice

• One-pan al pastor enchiladas

  • shelbstirr on March 21, 2025

    Very quick to make and tasty! I love pineapple so I might consider adding more next time, and maybe adding some cayenne or hot paprika. But honestly the flavors as is are really well balanced. I subbed chopped kale for spinach.

  • averythingcooks on December 12, 2025

    I used 1/8 cup of pineapple juice for a 1/2 recipe which was enough for us. I added diced hot peppers from my freezer and as I sometimes choose to simply add our favourite toppings right into the filling, I emptied 2 other fridge jars...a spoonful each of pickled jalapenos & spicy corn relish. This was a great use of home canning/preserving, it is easy to heat up if necessary & I can see coming back here again (likely skipping the spinach next time).

  • als102 on January 03, 2026

    I made these as tacos with fresh homemade tortillas and they were super good! Love the sneaky spinach in there. Definitely will make again.

  • layne_2a1rdw on April 14, 2026

    Really good. Super easy and quick.

  • rosemary_iz60pl on February 22, 2026

    We like to add chopped bell peppers with the pork for added veggies

  • mfsimmons on June 02, 2026

    We really enjoyed this! I added some diced frozen pepper from last year’s garden. I also added all of the crushed pineapple from a drained 8oz can.

  • ldyndiuk on January 18, 2026

    This was very easy to make and came out delicious. I’ll definitely make them again. As with other recipes in this book, it actually took the amount of time it said it would rather than twice as long (most cookbooks lie!)

  • Hoodywho on May 11, 2026

    I didn’t even waste time rolling them. Layers down the sauce, layered some cut tortillas, piled on the filling and layered some more. Super easy and tasty

  • vegabond2016 on January 22, 2026

    I used frozen pineapple and pureed it in the blender prior to adding to the pork. I also broiled the enchiladas for an extra 3 minutes after baking to get a nice brown crispy layer on top. Overall, an easy, tasty weeknight meal. Not one of my favorite recipes from this book, but I would still repeat it.

  • alexandra_zpdtlt on April 05, 2026

    Really good and easily customizable with different fillings. The only big thing I would alter would be to add more pineapple if you aren’t doing a pickled onion topping - you do need some sweet acidity to cut through.

• Lemon Parm crispy white bean & artichoke salad

  • SpatulaCity on March 21, 2025

    I was so pleasantly surprised that the croutons baked well in the pan with the beans and the artichoke. Resulted in another, very easy dinner to make and assemble, and very easy to love. I used multigrain bread for the croutons, and added some fresh basil that I had, which added a pleasant freshness. Being a big fan of artichokes, I could see increasing the amount of artichoke next time.

  • jennifer_98glp7 on April 16, 2026

    One of my go to week night dinners

• Pesto meatballs with tomato salad and labneh

  • SpatulaCity on April 02, 2025

    So yummy! Substituted turkey for the beef. I could see some sizzled cumin seeds being good here and some cilantro or a cilantro pesto being extra tasty as well.

  • averythingcooks on November 22, 2025

    I used a mix of ground beef & Italian sausage for these meatballs to use in a cheesy pan with red sauce. These were good (the pesto really does some work here) but next time I would start with 1/2 the salt before my usual test fry...perhaps my homemade is heavier on the salty cheese than commercial stuff?

  • alexandra_zpdtlt on May 22, 2026

    Used Greek yogurt and salt instead of labneh. I would also bake the meatballs instead of cooking them on the stovetop - less mess, less hands on time letting you start the salad without having to rotate the meatballs.

• Thai veggie chop

  • lean1 on April 08, 2025

    Great salad. I used less greens more carrots and added some cucumber and sliced radishes. Served on top of basmati rice. Love the dressing a snap to make in a blender. Also omitted the wonton strips and cilantro.still really good. a keeper

  • emilybran on April 27, 2026

    Delish! Really love this salad. Eyeball all ingredients and use up what is in the crisper drawer. Very good with napa cabbage. I sub curry powder for the curry paste 1:1.

  • EatinSnax on September 08, 2025

    Loved this salad! The final step of chopping the whole salad into tiny pieces was kind of messy, but after eating it I think it’s definitely worth it. I followed the tip to double the dressing and freeze half for later. I’m glad I did, because I know I’ll want to make this again very soon.

• Saucy sesame beef noodles

  • jluvs2bake on April 30, 2025

    This was good. Take into consideration I'm really paying attention to calories right now. Used shaved rump roast (cost). Millet and brown rice ramen noodles (nutrition), and I decreased to half the amount called for. Gochujang. It was pretty fast and tasty. Good zippy zestiness from the gochujang. Could be spicier if you like hot (we do). Didn't use the toppings because we were in a rush, but they would have been good. I give this 4 stars because it's good but not 5-star great, but considering how little time and effort it takes, it's a solid 4.5. It would have been fun and delicious with the full amount of noodles, but I had to let them go for the calories. :)

  • averythingcooks on March 23, 2026

    As usual, I cut the pasta back to around 1/2 the amt called for and added a big handful of sliced red & orange sweet peppers with the onions. We used the sriracha, I roasted some broccoli that got stirred in at the end & I also thought the sauce benefitted from the addition of hoisin. I have made other pans of saucy noodles with an Asian flavour profile that we prefer.

  • mfsimmons on June 03, 2026

    This was just okay. I think the sauce needed something, but I didn’t have the time to fiddle with it more. I did add an extra splash of regular soy sauce and gochujang sauce to the pot while mixing, which helped a little. Not sure I’d make this again.

  • priscilla_w4q96q on January 30, 2026

    This was good but the sauce needed some extra help. I ended up adding some hoisin to the dish and that really helped with some extra flavor.

  • layne_2a1rdw on April 14, 2026

    Meh…just ok

  • casey_mu301h on March 10, 2026

    Added broccoli for some extra veggies. It felt like there was way too much pasta compared to the sauce and toppings though

• Cabbage-io-pepe

  • MollyB on May 09, 2025

    I had high hopes for this from the glowing description, but somehow the flavors just didn't come togethe and for us the dish was just okay. I used regular green cabbage- maybe Savoy cabbage might be better? I think we'll be adding some bacon to get get through the leftovers.

  • SpatulaCity on June 03, 2026

    Thought this was a good way to enjoy cabbage, though it was a little boring and I don’t think I’ll make again. Maybe I needed more cheese. I added some grilled chicken for protein.

  • jamiemiller on January 28, 2026

    I had trouble Incorporating the cheese. It was just okay. Easy, but nothing special. Leftovers reheated well.

  • ariel_b7um9n on March 21, 2026

    I actually really liked this. Added buttery lemon and garlic shrimp but would eat on its own. I didn’t have lemon and used a splash of apple cider vinegar

  • ceisenmann on January 12, 2026

    Lovely easy pasta with some added veggie bulk. Made with a half cabbage because it was what we had and really wanted more! Definitely suggest taking the cabbage pretty dark/almost carmelized. Struggled to get full emulsification on the parm (would maybe add smaller portions gradually going forward, and pasta being hot seems key) but it was still delicious and pretty creamy, would repeat

• Crispy white bean & cauliflower tahini bowls

  • MollyB on January 02, 2025

    Very tasty and pretty easy bowl. I made it with short grain brown rice and chickpeas, and that mix worked well. This will definitely be on my repeat list!

  • hbakke on November 26, 2024

    Nice veggie dinner. I tossed the greens (I used romaine in place of arugula) in a light vinaigrette for a bit more flavor. I used quinoa for the grain component and butter beans for the canned white beans, which worked well. The sauce was flavorful with a little spicy kick. I would make this again.

  • ginger2212 on September 15, 2024

    This was a delicious vegan meal. Served it for some vegan friends with baba ghanoush on the side. Huge hit!

  • AllisonML on January 24, 2026

    I’m obsessed with the SAUCE. I use it for any type of bean veggie situation. I like roasted cauliflower, chickpeas, quinoa and arugula the best

  • rmchet on October 12, 2025

    Delicious!! Made with quinoa and red leaf lettuce. I would double the cauliflower, beans, and sauce next time. One kid liked the quinoa, the other liked the veg, and both parents loved everything.

• Enchilada rice skillet

  • MollyB on March 06, 2025

    Very good comfort food that can be made from standard ingredients I usually have around. I made it with Calrose rice because that was what I had, and it was great the night I made it but got a little mushy leftover the next day. A long-grain white rice would probably be better if you're planning to have leftovers.

  • averythingcooks on July 20, 2025

    This was a tasty, filling pantry dinner but I did jazz it up a bit for us. I used a mix of grd beef & chorizo, a very smooth home canned "smoky rst'd salsa" for the enchilada sauce, added diced hot peppers + some corn and we ate this with a hot salsa, pickled onions and broken tortilla chips spooned over. I was nervous about a 1/2 recipe in my 8" (but quite shallow) skillet so I transferred everything to a baking dish before it went into the oven and the 1/2 recipe certainly made more than serves 2-3.

  • EatinSnax on May 07, 2026

    This is in my rotation for kid-friendly weeknight dinners. Filling and easy. The kids especially like it as a burrito filling.

  • Alexaboland on September 03, 2024

    This was good! For the way I rate books that means a 3, I'd make it again but isn't a heavy hitter recipe for me out of all my books. Just great for something to cook when I don't feel like cooking. :-)

  • kristen_mai6ej on January 25, 2026

    Half the chili powder for kids

• One-skillet chicken burrito bowls

  • MollyB on March 10, 2025

    This was a miss for us. We are both at high altitude (~5000 ft) and we had two giant one-pound pieces of bone-in chicken breasts, and I think this these factors led to overcooked rice and undercooked chicken in the recipe timeframe. The flavors were great, but the one-skillet approach didn't work, and we had to roast the chicken separately for an extra 20 min. Parts of the rice were done at that point but others weren't, so we added a bit of boiling water to the pan and let it sit, covered, while the chicken finished. I might try the recipe again with boneless thighs.

  • brenda_g37ugk on April 10, 2026

    We weren’t fans of this one. I just used grocery store jarred salsa. Perhaps another choice would have been better.

• Really good beef stew with garlicky fried croutons

  • MollyB on October 03, 2025

    Great stew! I really liked the addition of farro and lentils, which gave it more texture than you usually get in a stew. I used a mix of kale and Swiss chard in place of the collards, and they worked fine.

  • friendlytoast on February 12, 2026

    I think the key to the flavor in this one is the cheese and croutons on top. Do not skip the toppings! :) In general, I love these quickly-made fresh croutons and have been adding them to most of the other soups I’ve made this winter. It makes a ton, and I ended up freezing half of it (future me will be thankful), so I’d halve the recipe next time.

  • ljl1989 on October 14, 2025

    This was pretty blah. There are some interesting additions - fennel, collards, harrissa - but all of the flavors just got lost in a sea of bland beefiness. Not browning the meat was an odd choice (especially because it appears to be browned in the cookbook photo). Wouldn't make this again. For anyone looking to make this gluten free, we subbed buckwheat for farro and it worked well.

• Sheet pan sesame-ginger steak and peppers

  • mariewest on October 03, 2024

    This was a great weeknight meal. I used the broiler, but the steak would have been a hundred times better if it had been grilled (as is suggested in the author’s note) - will try that next time. The marinade made way more than we needed, but it was tasty enough that we found other uses for it.

  • priscilla_w4q96q on January 30, 2026

    This marinade is unreal. We’ve used it for cod, steak, and chicken thighs with success and rave reviews each time.

  • Eater1547 on February 17, 2025

    This was staple worthy. Absolutely delicious after marinating only 30 minutes. My husband doesn’t like flank steak, but he likes this one! Kids gobbled it up too.

  • averythingcooks on November 20, 2025

    I made 1/2 the marinade for a 14 oz flank steak and that was plenty for the marinating, "vegetable tossing" and spooning over at the end. I added sliced red onions to the peppers (a good idea) but I agree with mariewest re: grilling the steak likely a better choice. Having said that, everything was done in the given time under the broiler and we agreed that the marinade/sauce was delicious & the veggies were awesome.

• Salmon crunch bowls

  • Baltiville on January 16, 2026

    I have made this so many times it’s nearly a weekly rotation. Over salad. Over rice. Have used honey when out of maple syrup. 20 minutes until perfectly cooked salmon.

  • shep0012 on May 23, 2026

    This is one of the few dishes we make over and over because it’s easy and good.

  • kelly_aayk47 on June 01, 2026

    Absolutely delicious!!! Will definitely make this again

  • friendlytoast on February 12, 2026

    This was quick and delicious (and extra easy since I made the rice in an Instant Pot). I did use brown rice, per the recipe, but you could use whatever kind you have on hand, since it’s just rice with salt and butter stirred in at the end.

  • Bessp on July 24, 2025

    This was a nice, quick dinner. I used garlic-ginger paste instead of the garlic powder and ground ginger, since I had it. The topping was a good add, it got crispy and added a lot of texture.

• Salted brown butter toffee skillet cookie

  • Baltiville on January 16, 2026

    Such a showstopper! Friends loved it so much on vacation they begged for an encore. Have had fun adding chocolate covered pretzels, great salt. Serve hot with ice cream. Went to Caro’s class where she mixed everything in the pan. It’s so good.

  • EatinSnax on September 14, 2025

    This was a great dessert! It doesn’t quite dethrone ATK’s skillet cookie as my favorite, but it was delicious nonetheless. I thought it was best while it was still warm and gooey.

• Dilly chop with salt & vinegar chippies

  • thekait on March 03, 2026

    Went with 4 oz of manchego based on the other reviews and really enjoyed this. My 5 and 8 year olds devoured it!

  • SpatulaCity on August 31, 2025

    Delicious! A touch heavy on the cheese and salami (for our tastes). Would happily make again!

  • friendlytoast on February 11, 2026

    The flavor combo was great, but I found it a bit heavy on the meat/cheese/olives/dressing for me, as written. I ended up adding in a lot more lettuce and dill (and went a bit lighter on the dressing). Would make again, keeping that in mind.

  • Pakpack4 on May 31, 2026

    Didn’t like this too much - something was just a little off!

  • ginger2212 on May 18, 2025

    Caro recommended a bunch of riffs based on the original salad so I did romaine and kale, pistachios, feta (bulgarian always) and dill with the dressing. 3 teenage boys said it was so good so I say that is a ringing endorsement for a salad.

  • allison_678l9r on January 22, 2026

    Dummy yummy

• Baked tomato basil butter pasta

  • cjross on December 31, 2024

    Low effort and tasty. My 4yo and my 7yo both ate quite a lot. Easy to make vegan. I used gluten free pasta and also made a 1.5x recipe in the same size pan and I had too much water.

  • amanda_grpr97 on February 05, 2026

    My husband is obsessed with this one. I’ll cut up and add cooked Italian chicken sausage!

• Sushi party

  • cjross on January 03, 2025

    This recipe was so good that my pretty selective 4yo ate salmon, rice and nori for 40 mins straight and my 7yo said he wanted this for his birthday (a very high bar!) I didn't bother with the crab. The salmon came out perfectly. The adults did bowls sprinkled with furikake and the kids had a lot of fun making hand rolls.

• Skillet cheddar turkey burgers

  • jdub1371 on September 18, 2025

    Oh boy, these are good. I used 85/15 ground turkey and the only change I made to the burger mixture was to add only about 1/8 tsp of garlic powder since I don't like the taste of it much. This was perfect. I didn't taste the cheese in the burger but it added to the overall great flavor. I wasn't wild about the spicy mayo, even after adding a little sugar to take the edge off the sour hot sauce and lime flavors. Next time: chipotle mayo instead. I reheated a leftover burger wrapped in foil in the toaster oven for about 20 minutes and it was even better than the freshly made one.

  • Lepa on October 05, 2024

    These are really good and easy. Definitely going to make them again.

  • SpatulaCity on August 31, 2025

    Another easy and delicious recipe! So good! We left off the bun. Used Gruyère instead of cheddar.

  • ginger2212 on September 08, 2024

    LOVED these! Brilliant hack to add mayo to turkey burger. It was delicious and moist and loved the hot sauce iceberg topping.

  • averythingcooks on November 15, 2025

    I scaled this to 8 oz of meat (pork in place of the "not a house favourite" turkey) to make 4 sliders and we thought the additions of the cheese, mayo & scallions worked well. We also liked the hot sauce/lime/mayo sauce and I am now a big fan of the "lightly dressed, chopped lettuce burger topping" idea.

  • mimisingh on November 14, 2025

    I was a little skeptical of the scallions because I've only ever used them in asian recipes but this was actually really good. The cooking time given is accurate. Requires barely any effort since the recipe is basically just pouring everything in a bowl and then chopping some scallions. Per the last user's comment (and since I don't keep or use hot sauce anyway) I skipped the sauce recommended and just made a basic chipotle mayo with diced chipotle in adobo and the juice from a lime.

  • als102 on January 25, 2026

    These turned out really good, BUT I added panko to firm up the patties a bit since they didn't feel solid enough to me. Made in the air fryer and they were delish!

  • ariel_b7um9n on March 01, 2026

    I was actually in the mood to cook and went all out making homemade sourdough buns and homemade mayo. I like the cheese in the burger patties.

  • priscilla_w4q96q on January 30, 2026

    Amazing when made on the griddle. Harder to grill as is because the patties are looser. We like to add chopped pickles to our sauce as well.

  • erin_wrtn9x on March 22, 2026

    I have made these about a dozen times. We are obsessed. The best turkey burgers ever. I have yet to figure out why they are in the 45 minute section. I use extra sharp cheddar instead of sharp cheddar. This is definitely a household staple.

• Cheesy rice and beans

  • Lepa on June 05, 2025

    This sounds so basic but it was delicious and everyone in my family was enthusiastic. I used the optional chorizo, which amped up the flavor. As directed, we loaded up the toppings: sour cream, avocado and pickled jalapenos. I think the toppings were essential. I will definitely be turning to this for an easy and satisfying week-night meal again!

  • EatinSnax on September 13, 2025

    I love that all the ingredients are just dumped in the pot to cook together. Didn’t even get out a cutting board, and all my kids are full. Bonus points for being a very cheap meal! It’s definitely a simple dinner, but it’s a good base recipe that’s easy to throw extra ingredients in.

  • cardan on January 31, 2026

    I enjoyed this, but mostly enjoyed how easy it was. Nothing better than being able to throw things in a pot some nights. Also, I like how you can customize it somewhat depending on which salsa you use. I also jazzed it up with homemade black beans instead of canned.

  • luke_i8msqc on May 20, 2026

    So easy and the kids love it

  • angrygreycat on March 02, 2026

    Cheap, low effort and tasty. A true one pot meal. cooked tonight for dinner.

  • kimdube17 on January 14, 2026

    My favourite easy, cheap, low effort meal! I eat it with green onion, avocado, sour cream, and shredded cheese.

• Chicken Parm sliders 2

  • thefritschkitchen on September 10, 2025

    This was really great! Needs a bit more sauce, didn't leave out the extra for dipping. Only covered with foil the last few minutes, also did not use cooking spray, but brushed with melted butter. Will be making again

  • JimCampbell on September 19, 2025

    A 3.0 out of 5. The sliders were tasty enough, and they were easy to make with store bought ingredients. The seasoned meat is not pretty coming out of the oven but the flavor really carries through. We used ground turkey instead of chicken because it's what we had on hand. We used dried basil, and used Trader Joe's Tomato Basil Marinara Sauce. We sprinkled a little onion powder over the mozzarella on the bottom bun layer for some added onion flavor in the dish. It was served with a simple side salad. We enjoyed the taste and ease of preparation but feel the meal is better suited for a game-day or informal get-together than a weeknight meal. We would certainly make it again, just not for dinner.

• Melty Mexican cauliflower

  • SpatulaCity on August 31, 2025

    Husband loved this and practically ate the entire pan! Next time I’d increase the seasoning mix, and reduce the bake time for the cauliflower. Would like it to have more bite.

  • ginger2212 on June 30, 2025

    I LOVED this! Hubby not so much but that's more of a cauliflower issue than the recipe. I found it so delicious and cozy and fulfilling.

• Harissa roasted veggies with whipped feta

  • SpatulaCity on March 19, 2025

    Delicious and so easy! Was out of Harissa, so subbed with a shawarma spice blend and spicy chili pepper. Used halved Brussels sprouts and a chopped Japanese yam in place of the carrots since we don’t love roasted carrots. So easy, quick to assemble, and a great way to get in lots of yummy veggies.

  • Pandan on October 23, 2024

    Easy vegetable sheet pan dish. Used giant white beans instead of chickpeas. I only managed to mess up the whipped feta. I only had a small bit of feta left. When I pureed it in the blender with Greek yogurt it turned totally liquid. Tried thickening it with blended chia seed, which turned it jiggly. Will try again with the proper amount of feta. My mom liked the vegetables and asked for the recipe.

  • TFall21 on November 02, 2024

    Perfect post-Halloween meal. Simple to put together, while somehow seeming kinda fancy and decadent despite basically being a pile of vegetables. Will definitely make again.

  • friendlytoast on February 12, 2026

    Delicious!

  • Laschnit23 on January 16, 2025

    This recipe is delicious! I made it two weeks in a row with the second time for company and they raved about it.

  • AllisonML on April 12, 2026

    I make this all the time, it’s a favorite. I love the whipped feta, I also made a garlic yogurt when I didn’t have feta laying around. It’s also amazing with a rotisserie chicken to round out for protein. Love it, it’s so good

• Sheet pan chicken poblano fajitas

  • SpatulaCity on June 25, 2025

    Very tasty and easy! Added some sliced red and green bell peppers as well.

  • aceedubs on March 15, 2025

    Great and super easy. Next time I think I'd put the peppers and onions on halfway through. They were pretty charred by the end. Also used Penzey's Fajita seasoning instead of the mix and used it like a marinade. It was amazingly good.

  • AllisonML on March 01, 2026

    This is great, I’ve used it for chicken or steak and poblanos or other peppers instead. Super easy. Make sure you have the full 2lbs of meat for the seasonings though, I didn’t pay attention once and had one pound and it was way too much!

• Panko honey mustard chicken with frico broccoli

  • averythingcooks on December 11, 2025

    I made this as written and appreciated using 1 pan for the bake & the ease of marinating the chicken in the honey mustard sauce then simply pressing the buttery, cheesy crumbs onto the chicken (rather than going through a messy 3 bowl dipping sequence). The chicken had some crunch & nice flavour but we were at odds re: the broccoli...I wanted mine a little softer (ie more oven time than the chicken needed) and T declared it perfect. A little juggling will easily fix that next time.

  • cardan on April 28, 2026

    Very mixed on this one. I had to add an extra 15 minutes to my cooking time, and while the chicken was cooked perfectly - still juicy, not dry - the topping never really crisped up, leaving it kind of wet feeling. The broccoli was really good though.

  • Recipe_hunter on December 29, 2025

    Made this tonight and dipped the chicken in the mustard and honey mixture and then dipped it in the breadcrumbs mixture instead of just patting the mixture on top. Came out a little soggy underneath since I did both sides. Should have followed the recipe here. The honey needs to be reduced to a 1/4 cup as its a bit sweet but it was super easy and I'd do this sheet pan recipe as its healthy and is done in 18 minutes in the oven.

• Easy & elegant steak salad

  • luluinphilly on July 09, 2025

    This came together quickly and was absolutely delicious. I subbed blue cheese for parm. The blue cheese and dates together were magical. I am going to try the chicken/avacado/ raisin / balsamic sub she suggested as well.

  • casey_mu301h on March 10, 2026

    This was so delicious. Reverse searing the steak might have worked slightly better for the size steak we ended up with.

• Blackened salmon & cabbage

  • christina_an88v2 on April 16, 2026

    I used a blackened fish seasoning mix. All came together in twenty minutes

  • layne_2a1rdw on April 14, 2026

    Pretty good-seasoning was spicy

  • Linda_E on January 27, 2026

    This made for a very easy and delicious weeknight meal. I used green cabbage, but otherwise followed the recipe as written. I’m sure I’ll be making this again.

• Cauliflower mash

  • donireedw on June 11, 2025

    with miranda in mn

• Prosciutto pesto Caprese

  • casey_mu301h on March 10, 2026

    Solid sandwich melt. Added the arugula and tomatoes after the cheese melted.

• Sheet pan pesto halibut & green beans

  • EatinSnax on July 22, 2025

    Incredibly easy and fast! I used French haricots verts for the green beans and they were done perfectly at the same time as the fish. Served with buttered orzo, this made a very satisfying weeknight meal.

  • friendlytoast on April 21, 2026

    Quick and delicious! Had this with mashed potatoes, which worked well to soak up extra pesto fom the fish and lemon/garlic/olive oil from the beans.

  • aceedubs on July 26, 2025

    Used Mahi-Mahi instead of Halibut and it worked out great. The pesto keeps the fish from drying out. Served with a side of pasta with cherry tomatoes.

• Hot buttered shrimp with crunchy cucumber avocado salad

  • anya_1p8wlc on May 18, 2026

    Very quick and easy to make, and quite yummy!

  • KathrynEberle on February 26, 2026

    I used franks red hot instead of hot sauce.

• Perfect-every-time scallops with herby cheese grits

  • Linda_E on January 09, 2026

    This was enjoyable , especially the grits, which didn’t suffer too much without the Parmesan which I was out of. I’m sure I’ll make it again, but will probably try some other scallop recipes first.

• Quickie veggie chili

  • Rachel_ on February 16, 2026

    Ingredient list is missing can of black beans (in addition to the beans they have). I did the riff with the ground chorizo…very tasty!

  • aceedubs on December 27, 2025

    Instead of the individual spices, I used 1 tbsp Chili Powder and a 1/2 tbsp of Ancho Chili powder and it was super yummy. Doesn't even need the dairy toppers.

• Hella green pasta

  • EatinSnax on March 17, 2026

    Definitely a keeper for me! Loved it, and it was simple to put together for a weeknight. Seems very flexible too. Wait until after blending to add salt to taste.

  • liz_x18e8p on February 11, 2026

    So delicious! Tricked my kids into eating kale! Great as leftovers, too.

• Cheesy beef & sweet potato flautas

  • casey_mu301h on March 10, 2026

    We had “healthy” ingredients and some substitutes based on what we had available - low carb tortillas, 96/4 ground beef, and russet potatoes. It ended up being pretty dry. Could be worth trying again with the suggested ingredients.

  • kiki_4i30mx on April 01, 2026

    Really good and flavorful. Very easy to make! I added avocado and Pico on top and served with refried beans and Mexican style corn. They came out very crispy!

  • amy_29ui5h on March 26, 2026

    Really enjoyed this recipe. I rolled them more like burritos and they were delicious. Very easy to make.

  • kshell on February 04, 2026

    Easy and enjoyed by 3/4 family members. Will make again.

  • mfsimmons on April 07, 2026

    These were pretty good! I prepped the beef and sweet potato filling and sour cream sauce on Sunday and warmed half of the filling this evening before assembling and baking the flautas. I did add about half a packet of Taco Bell Fire sauce to each flauta before rolling for some extra sauce and heat. I also made guacamole and froze them in two-tablespoon portions on Sunday and defrosted two of them. I usually found sweet potatoes to be too sweet, but I enjoyed these and would make them again!

  • luke_i8msqc on March 06, 2026

    Kids love this! Add more cheese.

  • claire_txa051 on January 31, 2026

    Delicious and easy!

  • Hoodywho on May 15, 2026

    Tasty meal that was quick on a busy weeknight

  • ariel_b7um9n on April 07, 2026

    I used cubed roasted sweet potatoes. Added a small jar of green salsa and pickled red onion on top.

• Grilled flank steak with charred corn panzanella

  • lucia_dbdl2m on March 23, 2026

    Good spice but I over cooked following the steps. Wish I pulled it off sooner

• Broccoli cheddar frittata

  • l.clark on July 20, 2025

    Made a version of this using the base recipe for frittata - 6 eggs, cheddar, half and half, pepper, onion, scallion. In cast iron skillet well oiled for 30 minutes at 250. Topped with fresh scallions and soft chorizo crumbles

• Ham, Brie & fig toasties

  • ldyndiuk on January 18, 2026

    Made these for New Year’s Eve and they were extremely simple and quick and everyone loved them.

  • ginger2212 on August 06, 2025

    These were SO good! Easy to make and great for a crowd. I made for kids and adults together and everyone devoured.

• White chicken chili

  • rachael_18bc7s on April 24, 2026

    Made this a million times. Perfect recipe

  • claire_txa051 on April 06, 2026

    Yummy! I did end up doubling the amount of stock for the soup because it ended up being too tight for me. Added some leftover cauliflower (raw) and it fit right in!

  • jill_cbb1ci on March 08, 2026

    A go-to quick meal for a crowd. Perfectly delicious without slow cooking. Yum!

  • AllisonML on March 01, 2026

    This is super easy and good. Don’t add any salt until the end! I think the salsa verde is salty. I oversalted the first time and had to add in a lot at the end to mask it.

  • EatinSnax on November 09, 2025

    Delicious and easy! But I have a note about salt. I only added half the salt specified in the recipe, and still thought it was almost over-salted. How much salt you actually need will probably depend on which brand of salsa verde you use. I recommend starting low with the salt and adjusting to taste!

  • mdagl on December 06, 2025

    This was delicious. I used leftover Thanksgiving turkey in place of the chicken thighs, which made it an incredibly fast meal too! Probably the best white chicken chili I’ve had/made.

  • TFall21 on December 10, 2025

    Very solid, simple recipe. Quite tasty especially with all the toppings (I'm partial to sour cream and fritos).

  • ldyndiuk on February 17, 2026

    This came out really well! I agree with the person who mentioned starting low with the salt. Two teaspoons seemed like a lot to me so I used 1.5 and it was a bit salty for my taste (but my husband thought it was perfect.) I also didn’t use the entire bunch of kale as it would have been ridiculously kale-y, but I guess that depends on how large your bunch of kale is. Delicious, and I will make it again.

  • averythingcooks on March 09, 2026

    This was a good (if not the best I've made) white chicken chili. I used ground serrano chile powder, a big handful of chopped roasted poblanos, shredded zucchini & a home canned salsa verde. I always start slowly with salt and this time used a mix of kosher & a chili/lime/salt blend.

• Shrimp, cheddar & charred pineapple tacos

  • ginger2212 on September 15, 2024

    The flavors are great so I'm giving the recipe 5 stars! I just really don't like shrimp - bleh.

  • gootenbeez on May 08, 2025

    Easy, delicious and a little different. At first I wasn't totally sold on the ingredients being good together even though I love them all individually. So glad I tried it. Fast for dinner and I have no complaints!

• Sriracha shrimp sushi bowls

  • EatinSnax on July 22, 2025

    Another fast and satisfying dinner from this book! This was great on a hot summer day when I didn’t want to heat up my kitchen, since the shrimp are simply broiled for 3-5 minutes.

• Crunchy refried bean taco-dillas with lime crema

  • kguddall on January 24, 2025

    I made this using canned beans, chicken, and softened corn tortillas. Very quick and tasty!

• Spiced cauliflower & chickpeas

  • luke_i8msqc on April 28, 2026

    This was nice but not mindl-blowing. Felt a little generic. Kids liked it. Substituted spring greens for spinach.

• Braised fish with tomato & coconut chickpeas

  • aceedubs on March 06, 2025

    If you have one kid that is flirting with vegetarianism, this is a great meal that will still feed your other kid that needs all the protein and hates chickpeas.

• Summer soup

  • laurencooks on July 22, 2025

    I really wanted to love this more. I think it needs something more than thyme to punch up the flavors. For all of the chopping required I probably wouldn't make this one again.

• Lentil bruschetta with pickled shallot vinaigrette

  • melanie_tszu70 on December 07, 2025

    This was great for an easy lunch throughout the week and easy to vary the crunch element.

• Tater Tot egg bake

  • averythingcooks on March 25, 2026

    I suppose the tater tots are to ensure a fast prep but you lose out on crispiness (certainly the point of a tot?) but we still enjoyed this "eggs for dinner" option. I sliced sweet orange pepper + pickled hot red peppadews & added chopped scallions. I also followed her suggestion of grated cheddar & chopped ham. I was nervous about overflowing my pan so I used 5 oz of tots (1/2 recipe) but now know the full 8 oz will be fine. I ate mine with a cherry tomato chipotle relish & it was HP sauce for T.

  • KCKB on September 28, 2024

    A good template for a lower-effort tortilla española. I suggest a little more olive oil and a little longer in the skillet to get some color on the onions and potatoes before adding the eggs. Also, I suggest serving with mayo or aïoli like they would in Spain, rather than ketchup (your mileage may vary). I will make this recipe in the future with any number of mix-ins. (Additional note: to reheat leftover wedges, 10 minutes in the air fryer at 325 works well)

  • AllisonML on April 29, 2026

    Shockingly good, I skipped the hot sauce but didn’t change anything else. Will be adding to the rotation.

  • mfsimmons on April 09, 2026

    This was a quick dinner to make, and while I enjoyed it, my husband gobbled it up quickly. I was short an egg, but added a cup of grated sharp cheddar we had leftover from the flautas recipe. I found that it took the full 20 minutes to bake.

• White cheddar buttermilk biscuits & spicy sausage gravy

  • averythingcooks on January 23, 2026

    I made these biscuits to use with a different sausage gravy and while they aren't the best biscuits I've ever made they did meet several requirements: they were good covered in the gravy, 1/2 recipe only made 3 (perfect for 2 of us), they mixed up really quickly & they used some of the self-rising flour I'm trying to use up.

• Giant ham & cheese croissant

  • friendlytoast on February 12, 2026

    Easy and quick—you just need to plan ahead to defrost the pastry. The puff pastry I used was smaller by a couple of ounces than the recipe specified, but it worked fine. I could imagine riffing off this with whatever is in the fridge.

  • tammy_wq0eo5 on May 03, 2026

    Go easy on the Dijon mustard as it can be overpowering. With a few tweaks this could easily be a five star recipe

• One-skillet chicken & pesto rice with asparagus

  • mfsimmons on May 31, 2026

    This was delicious! I used some frozen pesto from our garden last summer and subbed Parmesan cheese for the feta. Our pound of asparagus seemed more than in the photo, so I removed the chicken when it was done cooking and mixed the rice and asparagus before returning the chicken to the top.

  • jennifer_169bbp on February 21, 2026

    This is a regular weeknight dinner for us. So good!

• Crispy rosemary chicken with schmaltzy balsamic cabbage

  • jennifer_169bbp on February 21, 2026

    So delicious. We have used both green and purple cabbage

  • AllisonML on January 18, 2026

    this was really delicious!

  • midwifemel on January 25, 2026

    Doubled the recipe. We really enjoyed this as a family. Substituted white cabbage since that is what I had in the fridge. Would recommend!

  • cookingbychapter on January 31, 2026

    I only had green cabbage but we still enjoyed this dinner. Incredibly simple to put together. Weeknight win.

• Creamy creamless tomato soup with cheesy salty honey toast

  • melanie_tszu70 on December 07, 2025

    The list of ingredients doesn't seem like it would work, but this is delicious, easy, and my favorite tomato soup. My kids don't love it as much as I do but will eat it.

• Pimento cheese everything bagel galette

  • luluinphilly on August 29, 2024

    This was easy, delicious and fun. I was nervous about how 1/2 cup. of mayo would work in a galette but it ended up working nicely.

• Slow-cooked BBQ ribs & ranch-y potatoes

  • ariel_b7um9n on March 09, 2026

    Loved the ribs! The potatoes didn’t quite meet my excitement but still good. Served with homemade coleslaw.

• Short ribs with fresh corn polenta

  • EatinSnax on April 12, 2026

    I’m super pleased with how this came out! It’s not the fanciest, but it’s definitely the easiest and most hands-off recipe for bone-in short ribs that I’ve used. I was skeptical it would be any good without the usual browning/sautéing/deglazing steps, but I didn’t miss all that in the end. The sauce and ribs got enough caramelization from the slow roasting. Defatting the sauce is especially important with this recipe, but it’s usually necessary with ribs anyway. Also I recommend using a light hand when salting the meat at the beginning if you know your marinara is salty, because it does reduce and concentrate quite a bit. The polenta side was fast and easy and my family loved it. This might not be my first choice recipe for a special occasion, but I think it made a really great Sunday dinner and will be repeating it!

• Turkey Bolognese with sneaky veggies

  • holly_6rdxil on May 29, 2026

    We’ve made this a couple times now and it’s delicious! It’s not the most indulgent bolognese, but considering how many veggies are packed in here it’s so good. I add a little more water than she calls for

• Miso-maple ham with collard greens

  • estanzler on January 04, 2026

    Used this with a spiraled ham in the fridge and some collard greens. Very simple way to elevate a simple grocery store ham. I only did 2 lb of collard greens for 2 of us, but I wish I had done the full 3 lb.

• Roasted peanut carrot soup

  • allison_678l9r on January 21, 2026

    Cut the carrots in half and use 2 sheet pans to get a little more color on the carrots. Just 1 sheet pan just makes everything steam instead of roast.

  • EatinSnax on December 29, 2025

    If you’ve ever wanted to eat peanut sauce with a spoon, this soup is for you! This was dead simple to make, healthy, and we enjoyed it. I wanted a little more heat, so I drizzled some chili crisp on top which brought the soup up a notch. Peanut was definitely the dominant flavor over the carrots, but the slow-roasted carrots provided a nice sweetness without needing any sugar.

• Bo ssam

  • EatinSnax on January 02, 2026

    This was great. It takes as long as the famous momofuku version, but feels a little more streamlined. She says in a footnote that it’s better to apply the rub a day in advance, and imo it makes a big enough difference in flavor that the overnight brine is not optional for me. Kids and grownups alike enjoyed this since any spicy stuff is served on the side.

  • gboden on January 01, 2026

    A bit flavorless. Pork was tender and cooked well. Worked for leftovers

• Sautéed greens

  • luke_i8msqc on May 16, 2026

    Used spring greens. Very nice, the vinegar adds depth

• Caramelized peach snickerdoodle cobbler

  • ginger2212 on August 06, 2025

    This was great! I halved the recipe because I only had 3 peaches. I would probably do the full cobbler topping in the future with only 3 peaches. easy to make and delicious!

• Peanut butter cup pots de crème

  • gboden on January 01, 2026

    Okay. A bit too thick.

• Lemon cake with crème fraîche frosting

  • Hoodywho on May 11, 2026

    Frosting was not as thick as I wanted. Cut back on the crème fraiche and add to adjust as wanted