Notes about Recipes in this book

• Tangy mustard dressing

  • bwilcox on July 29, 2023

    East and Frenchy. Makes a LOT! Good on tomatoes

• Turmeric and black pepper-citrus dressing

  • EmilyR on May 25, 2022

    Super simple and flavorful. Wonderfully pairs with the citrus avocado salad as suggested.

  • Stephenn31 on November 16, 2025

    This was OK. Different and citrusy. Would be better to marinade meat than as a salad dressing

• Pistachio za’atar

  • rmardel on April 10, 2024

    This is utterly fabulous. I wasn't impressed with the first dish I used it in, but this blend has proven to be a great staple that adds something special to so many things. Now I try to keep some on hand.

• Sweet and toasty nuts

  • coryelizabeth on June 01, 2022

    These are….I JUST CAN’T STOP EATING THEM. I added some dried rosemary and a sprinkle of ginger; I think these nuts could handle a lot of improvisation, but the base recipe is incredibly solid.

  • EmilyR on June 10, 2022

    Great little bar snack of sorts, but they really shine for some salad crunch.

  • averythingcooks on June 19, 2024

    I used maple syrup & pecans for a 1/2 recipe of these. There are good eaten as a snack (but certainly not my favourite spiced nut...maybe add cayenne or chipotle powder??) BUT they were an awesome addition to his celery salad!

• Hot green tahini

  • bernalgirl on December 07, 2023

    I can see keeping this on hand, the herby tahini plays so well with so many foods. I originally made it for the roasted carrots and love it with kebabs

• Crunchy romesco

  • bernalgirl on October 06, 2025

    I used almonds and kept everything else the same, and thought this was brilliant with the crispy potatoes recipe in the same book.

  • averythingcooks on October 09, 2025

    I used cashews & the sherry vinegar and we also loved this over his crispy potatoes. I also think it would be great over grilled chicken or as a sandwich/burger condiment.

• Creamy nuoc cham

  • PastryChefJenn on April 12, 2023

    We’ve tried a cashew (90%) and peanut (10%) mix and it was delicious! Have to be mindful of the Chili depending how spicy you can handle. Great part of the charred Brussels sprout recipe on page 188. It goes well with fresh spring rolls and larb as well!

  • bernalgirl on May 04, 2025

    I would eat this on cardboard. It’s absolutely savory, spicy, and delicious, and so easy to make. Not vegan because of the fish sauce but still a plant-strong condiment that adds a wonderful creamy element to grilled vegetables, and excellent for a rice or grain bowl.

• Green goddess yogurt

  • lean1 on November 23, 2025

    Made with leftover basil. Love the blend of flavors. It has a lot of lemon flavor in it. I might use a bit less next time.

• Tahini ranch

  • ginger2212 on August 27, 2022

    Easy and delicious! I used sour cream and thinned it out with a tiny bit of water day 2.

  • averythingcooks on January 07, 2023

    I've had this on the "try list" for a while and used sour cream & maple syrup. At first, I was disappointed...in my opinion, it is not ranch. BUT once I stopped thinking "ranch", we did enjoy it as a dip for pretzel crusted chicken fingers. I'm still not sure I would repeat - I've made a few tahini based dressings/dips recently that we definitely preferred.

  • bernalgirl on May 15, 2024

    Full of umami, this dressing is great on the Veg Wedge from the same cookbook or with any cold crisp salad. I added dried dill and basil salt, and because the texture didn’t feel quite like ranch, two tablespoons of mayonnaise. Next time I’d halve the maple syrup.

  • lean1 on August 08, 2025

    I used labneh instead of yogurt or sour cream and it was perfect. Smooth creamy great flavor and texture. Will make it often.

• Toum

  • Lepa on December 11, 2023

    We ate this with the crisped potatoes on page 180 and it was really great.

• Extra-sesame dressing

  • lean1 on April 17, 2023

    This is a wonderful flavor filled dressing. There are so many layers of flavor. I used it on a green salad and in pasta salad. A keeper

• Eggs in spicy tomato curry

  • SheilaS on November 08, 2023

    I loved the flavors on this twist on shakshuka! I added some chickpeas in addition to the egg but they could make a good substitute to keep it vegan. Served it with the Fluffy (and Crisp) Flatbreads from the same book and they were perfect!

• Crispy chickpea bowls with lemony yogurt and chile-stained fried eggs

  • SheilaS on November 06, 2023

    Great breakfast treat made with fried duck egg. I love crispy chickpeas and the fresh herbs add a bright note. I warmed up the yogurt to around body temp as it was a chilly morning and I don't like cold eggs. I served this with the Fluffy (and Crisp) Flatbreads from the same book and they were excellent to soak up the runny yolk.

• Fluffy Parmesan scramble

  • Lepa on June 01, 2022

    Paging through the book, this recipe looks deceptively simple but it resulted in the best eggs I have had in a very long time- and possibly the best eggs I have ever cooked. This recipe, and this technique, is a game changer.

  • Stephenn31 on November 02, 2024

    Delicious and simple. Serve with some nice toast. I’ll definitely make this again

• Jammy egg and scallion sandwiches

  • bernalgirl on November 05, 2023

    Delicious! I prefer a 7-minute egg, used Best Foods mayonnaise ans suggested in the recipe, and added urfa chile to the scallion mixture. The interplay between the Dijon-laced mayonnaise, jammy egg yolk, and vinegared sesame scallion mixture makes for an extremely satisfying breakfast.

  • SheilaS on November 06, 2023

    Gotta love a recipe that comes together in the time it takes to boil the egg! I went with a 7-minute egg and served it on sourdough toast.

• Spicy, citrusy olives

  • bernalgirl on December 05, 2023

    Great addition to a cocktail party spread, they are pleasantly flavorful And so easy to put together

• Nuts to drink with

  • bernalgirl on December 05, 2023

    These are a wonderful balance of spicy and sweet without being cloying, perfect to go with cocktails or in a salad. I’d decrease the garlic by 1/3 — I love garlic but I don’t want it to be an end-note for cocktail nuts.

• Fresh fruit with savory sprinkles

  • jenmacgregor18 on August 05, 2023

    I tried this with a summer kiss melon. The melon was delicious on its own, but it was fantastic with the sprinkles. Very moreish.

• Halloumi with lemony honey and sesame salt

  • EmilyR on May 25, 2022

    Effortless and excellently flavorful.

• Fluffy (and crisp) flatbread

  • averythingcooks on November 04, 2022

    These were a wonderful way to mop up our saucy chicken & veg based stew last night. I've made lots of different naan from my books but for some reason (maybe the fluffy & crisp promise, which was fulfilled!), we both agreed that these were among the best we could remember. It is easy to 1/2 for 4 breads and I will repeat these for sure.

  • SheilaS on November 06, 2023

    Excellent flatbreads that live up to their name - pillow-y soft and fluffy inside and crisp on the outside. As suggested by a previous review, I made a half-batch: 4 breads. My kitchen was on the chilly side so it took a little more than 90 min to double and I gave them another few minutes to rest after shaping and before putting them onto the hot skillet.

  • Xyz123 on December 17, 2023

    Wonderful! Pillowy soft. After letting them rise, and rolling into balls, I stored half in the fridge to cook the next day. They were just as good as the ones we cooked the day before.

  • shylastrath on December 29, 2023

    Wish there had been weights, but I made a note for quicker measuring next time: 300g flour, 115g Greek yogurt. Served with Chicken Ruby (Dishoom) and other sides/apps. A bit sticky to roll out, but simple to cook.

• Vinegar toasts

  • jessncanfield on January 24, 2025

    10/10. Used a mixture of mint and chives as the herbs which I would do again. Would be the perfect accompaniment to roast chicken. Cannot wait to make again.

• Burrata with chopped pepperoncini

  • bernalgirl on March 30, 2024

    I loved the pepperoncini with the creamy burrata but it wasn’t quite enough so the first time I made a quick drizzle with some of Nigella’s apricot harissa and good olive oil. It was fantastic and super easy, and now I make it regularly with whatever I have that offers piquant spiciness. Samin Nosrat’s Meyer lemon relish variations work well , too.

• Marinated Italian-style artichokes

  • bernalgirl on May 15, 2026

    This was an easy make-ahead addition to a “seacuterie” board. Exactly what it sounds like, and very good!

• Fat pieces of citrus with avocado and caramelized dates

  • EmilyR on May 25, 2022

    This reminds me of a Sicilian orange and onion salad with a couple California twists. Delightful!

• Farro with melty zucchini and sumac

  • EmilyR on May 25, 2022

    Made using farro summer squash and zucchini - for the herbs I went with basil, mint, and parsley. Relatively simple and easy to make ahead - everyone loved it.

  • lean1 on December 10, 2025

    Delicious! I used parsley from my Garden and dried dill instead of fresh. Love the sumac and browned garlic. So many flavors. This will be on repeat.

• Chickpea cacio e pepe with caramelized lemon

  • EmilyR on May 26, 2022

    I used thyme as that's what I had, but I'm sure rosemary would be even better. The caramelized lemon adds a bright and slightly bitter note that cuts through the buttery sauce. I think preserved lemon would work well, too, or using lemon olive oil instead of infusing the oil with lemon pieces.

  • pomegranate on July 22, 2022

    This was simple and tasty and very fast to make. I added garlic as a substitute for shallot.

  • Lepa on December 19, 2022

    My family often balks at pieces of lemon in food but liked this pasta. It was creamy and satisfying, perfect for a dinner when we had a bare cupboard and I didn't feel like going to the store.

  • rhb on January 08, 2023

    Love this - will make often! This was a pantry meal so we used what we had: scallions & garlic instead of shallot, powdered rosemary, and 8 ounces of elbow pasta instead of one pound of tubular type.

  • SheilaS on November 06, 2023

    Great, quick, and easy pasta dish that comes together in the time it takes to cook the pasta. I used cascatelli pasta and added steamed broccoli at the same time as the lemon slices were folded in. Perfect one-dish meal!

  • pattyatbryce on January 01, 2024

    Very good and easy.

  • sbodoff on March 15, 2026

    1 tablespoon of butter per serving is excessive.

  • Stephenn31 on February 03, 2026

    A nice chickpea and pasta dish. The lemons looked great but the rosemary was a more dominant flavour.

• Super-crunchy celery salad

  • coryelizabeth on June 01, 2022

    Is this recipe simply a delivery mechanism for blue cheese and the candied nuts? Yes, but is that a bad thing?

  • EmilyR on June 10, 2022

    Another vote for blue cheese and candied nuts masquerading as a salad. Regardless, my husband immediately deemed this worthy of "the permanent file".

  • bernalgirl on December 07, 2023

    This is a fantastic salad, it has all the flavors and textures, we devoured it. Great side for a grilled protein or before a celebratory meal the way my mom served Waldorf salad

  • averythingcooks on June 19, 2024

    This hit all the flavours & textures we love and it is worth making the nuts just to use here (pecans this time I but will try it with walnuts next time). I used a Granny Smith apple cut into matchsticks instead of slices & added some sliced shallot that needed using up (radish would also be good). We ate this beside grilled rib eye and absolutely agree re: "again....soon".

• Caramelized sweet potatoes with browned butter harissa

  • EmilyR on June 02, 2022

    This is another knockout recipe. It's very simple, but elevated and has wonderful layers of flavor. Rose harissa also works well if people aren't keen on stronger spice.

  • BayAreaKitchenDabbler on November 13, 2022

    Excellent! Did not use yogurt as I didn't feel like it. :). Mixed lemon zest & a little juice with harissa spice mix (not paste) & butter & honey and drizzled onto cooked sweet potatoes. Agree it works well for those not wanting a strong spice.

  • pattyatbryce on October 31, 2023

    Terrific side. I'll second the use of rose harissa for milder flavor. Also, walnuts can be subbed for hazelnuts. Both subs were based on what was on hand and turned out great.

  • Xyz123 on November 24, 2023

    I really liked this. I used regular yogurt and just strained some of the moisture out of it. I didn’t have harissa paste, just a harissa sauce of some sort and it was so good. I’ll def make this again.

  • nick_ixtfmj on January 16, 2026

    This was delicious. I found my sweet potatoes didn’t caramelize so well, but it was great and flavourful none the less. Next time I’ll place them on one of the lower racks in my oven. I used almonds instead of hazelnuts and it worked out well.

• Tangy pomegranate chicken

  • EmilyR on June 02, 2022

    I made a large portion of this with both chicken thighs and breasts. There was a fair amount of oil that I didn't expect towards the end of baking and I don't know if it came from the nuts or chicken thighs as I don't usually cook them. Regardless, the end result was very good. We had friends over and also brought some to the neighbors and everyone was very happy with this dish.

  • Avocet on November 18, 2022

    Excellent! I used 3 pounds of thighs, and a large onion. I varied from the recipe directions by toasting the walnuts in the oven before chopping them, and then added the walnuts when the onions finished cooking. (I find it difficult to toast nuts evenly in a pan on top of the stove).

  • ch_cmh on April 11, 2026

    Cut back for a single serving. Came out a little too acidic. Should have had a couple more chicken pieces/salt to balance the liquid I used. Overall good.

• Buttery beef and peanut stir-fry

  • Astrid5555 on June 06, 2022

    As promised a quick weeknight stir-fry which the whole family loved. A definite keeper, made with cashews instead of peanuts.

  • ChefDoone on January 01, 2026

    This is delicious, definitely worth making it again.

• Spicy cauliflower ragù with lemony breadcrumbs

  • Lepa on June 10, 2022

    This is a nice cauliflower sauce. The anchovies, garlic, red peppers and tomato paste really add a nice depth of flavor. While I usually love parmesan, the lemony breadcrumbs were perfect here.

  • bernalgirl on December 05, 2023

    This was so much more delicious than expected. I’ve made the Six Seasons cauliflower ragu, which I found meh. My only change was to use preserved lemons because that’s what I had on hand, and I think it added a richness that I would repeat. Delicious new standard.

  • katiesue28 on October 23, 2025

    I’m really surprised that others like this recipe. I had high hopes but was let down. Even with the garlic, anchovies, and tomato paste, I found the taste to be very one note and still bland. Definitely add some lemon juice at the end to perk it up, but I will not be making again.

  • GC62 on March 24, 2025

    This was very good. The lemon breadcrumbs really elevate the dish. There is a lot of tweaking possibilities with this recipe.

• Pork chops with toasted garlic and spicy capers

  • tarae1204 on June 25, 2022

    In a perfect world, we’d all have the right cut and thickness of pork chop for the recipe we wish to make, and every pork chop would come out magically. But we don’t live in this world and we need to know what to do when we have one chop that is 1.5” and another that is 2”. After searing as directed, I needed to finish the chops in a 375 degree oven. They were good, not great. The toasted garlic was half toasted and half bitter after two minutes of sautéing. So slice the garlic carefully, evenly, and don’t let it over-brown. Under optimum conditions, this could be a great go-to pork chop recipe, just make sure to use your good judgment and tweak the recipe as needed.

  • pattyatbryce on January 01, 2024

    We grilled the chops, so the rating is based on the topping - YUM! Make at least a double batch for this much pork. Watch the garlic carefully, but can come out wonderfully

• Black pepper and ginger asparagus stiry-fry

  • tarae1204 on June 25, 2022

    Love this recipe — it’s easy, quick, delicious and memorizable.

  • PastryChefJenn on April 12, 2023

    Love the crunch of the asparagus! Quick and easy. Perfect for middle of the week or to add to weekend meals. Definitely a keeper.

  • stepharama1 on May 11, 2023

    This is very good and the cooking technique is great. However, despite the recipe note stating that this is a case of "less is more," I thought it could have benefited from another ingredient such as sesame oil or oyster sauce. It tasted like it was missing something.

  • bernalgirl on March 21, 2026

    A straightforward and tasty recipe although I added 3x the black pepper and finished the dish with a light squeeze of lemon. The finishing pat of butter provides great sauce body and adherence.

  • Stephenn31 on March 24, 2025

    Agreed that it could use just a little something extra - good flavour and great crunch, but something to finish it off would be better.

• Eat-with-everything cucumber salad

  • Astrid5555 on July 05, 2022

    The longer they soak up the dressing the better the cucumbers taste - a quick and easy side salad.

  • Caroline.andrews1018 on August 06, 2023

    I added cut pieces of nori and toasted sesame seeds, very delicious and refreshing.

  • bernalgirl on November 13, 2023

    Very similar to other cucumber salads I make, although I like the crisp cool crunch of the salted spears. Will make again.

  • nick_ixtfmj on February 03, 2026

    Delicious, and takes less than 5 minutes to whip up. Definitely going into the rotation for me.

  • Stephenn31 on November 22, 2025

    Nice and crispy. I wasn’t able to cut the spears as they look in the cookbook so I’ll have to try again. I like the comment about adding nori and want to try that!

• Coconut creamed corn

  • ethedens on July 23, 2022

    Absolutely delicious, though not the easiest side I've ever made.

  • rmardel on December 15, 2023

    This was really good and worth the steps involved. I warmed the skillet and charred the first portion of corn while gathering my mise en place. Then. while the skillet cooled, I pulled the rest of dinner together. Finishing the dish took about the same amount of time as roasting a couple of pieces of fish (12 minutes), The combination of flavors was rich and satisfying.

• Veg wedge

  • ginger2212 on August 27, 2022

    I made this with the Tahini Ranch. It was SO good and refreshing. The second day I used persian cucumbers instead of radishes - which I think I liked even more. Cucumbers are so complimentary to a smooth tahini dressing.

  • bernalgirl on May 15, 2024

    We absolutely loved this salad, and I loved the presentation on a platter. I didn’t have a lot of fresh herbs so I substituted pickled onions for additional contrast and added dried dill and basil salt to the dressing. Great flavors and textures.

• Spicy pork larb with plenty of herbs

  • Stephenn31 on October 13, 2022

    Absolutely delicious! Don’t hold back on the herbs, even strong ones become milder with the heat and lime

  • nancy_ykljtr on March 08, 2026

    Was actually incredible the next day with some quick sautéed cabbage and another squeeze of lime and fresh herbs.

  • john_0dr7c7 on May 01, 2026

    Easy and so delicious

• Fennel buried in cream

  • Patrickn on November 12, 2022

    Easy and very popular!

  • pattyatbryce on November 05, 2023

    Fantastic - easier than the version in Shaya, but I do love the extra crumbs and nuts in that version. Definite make again.

• Shawarma-spiced lamb chops with pickle salad

  • Patrickn on November 12, 2022

    Used the spiced yogurt marinade on a lamb shoulder roast - delicious!

  • Lepa on December 11, 2023

    Half of the family liked this and the other half really weren't into the lamb chops ("too chewy"). We cooked the chops to an internal temperature of 120 as instructed and that was really not enough. We threw them back on the grill and they were edible one they hit 140 or so but still not great- especially since the chops were so expensive. Not a repeat for us.

  • JoanN on August 09, 2024

    This was terrific. All of it. Made a note to be sure to marinate the chops overnight. Bought the flatbread and didn't bother to make the toum. And don't have an outdoor grill. Still great.

  • caroline_sw7nbo on February 20, 2026

    Delicious!

• Spicy chicken and tomato confit

  • Patrickn on November 12, 2022

    This is a new go-to staple for me - love it!

  • pattyatbryce on November 06, 2023

    So easy and terrific flavor. My only change next time would be to add some salt to the oil/tomatoes. I used a hack for the chilis and want to seek out Calabrian Chiles for next time.

  • bernalgirl on November 07, 2023

    Fantastic recipe, the roasted lemon, rosemary and tomato infuse the chicken beautifully and the Chiles add good heat — used Calabrian chile paste to taste and increased confit ingredients by half. Agree this needs salt and can’t wait to make this again.

  • ellwell on January 31, 2024

    I made this for a luncheon today because the recipe says it can be served at room temperature. It was so easy to put together since you dont have to remove the skins from wither the garlic heads or the shallots, and the lemon is quartered and seeded—then thrown in without further chopping. The concoctions made the house smell divine! The only thing I would change is to not “cook until the meat is falling off the bone”, because it seemed overdone to me. The cooking parameters are 11/2-2 hours. At 2 hours it still wasnt falling off the bone so I removed it anyway. I think I should have stopped it after 90 minutes.

• Mom’s salmon

  • Nancy402 on November 20, 2022

    This is a great salmon recipe. I used a large centre cut piece of salmon and the presentation was very attractive, although it seemed to take longer to cook. No matter, it was delicious and the leftovers were just as good,

  • JoanN on February 16, 2024

    Made this with some lovely farmers market chard and some wild Alaska sockeye salmon. The flavors were muted and greens underseasoned. A perfectly adequate dinner, but I’m sure I could have made better use of these quality ingredients.

  • nat_qp40lu on March 29, 2026

    Easy. Simple. Delicious.

• Salt-and-pepper cod with turmeric noodles

  • tarae1204 on January 23, 2023

    Nice preparation for cod - easy to advance prep then quick at the end. The vermicelli didn’t turn out that well. Turmeric rice would be equally good.

  • Stephenn31 on March 24, 2025

    Really simple, but lots of flavour. I let the cod marinade in the ginger, garlic, and pepper for a while. The nuoc cham was good, but not needed given the flavour. I had some extra rice, so I made turmeric/butter rice instead of the noodles. Served with the ginger asparagus as a side.

• Kufteh, a different kind of meatball

  • averythingcooks on March 15, 2023

    A 1/2 recipe = 10 oz of meat (awkward to find in the freezer) so I used 8 oz of ground beef + 2 oz of mild sausage and I used basil & parsley. His size advice (including a reference to Ikea's, which neither of us has ever had) was not really helpful so I made 8 (45g) meatballs. I started them in the oven before adding to the spiced cherry tomato sauce. The meatballs themselves were a bit underwhelming, but when broken up in the sauce (actually Ottolenghi's ancho spiced version from my freezer), this was very tasty eaten with toasty garlic buns.

  • bernalgirl on December 07, 2023

    An unexpected disappointment, this dish was so bland. I’d consider making again but upping the spices in the meatballs

  • Stephenn31 on May 24, 2026

    Not bad but lightly flavoured. I added extra herbs to the balls and then served over bulgur

• Little gems with green goddess yogurt and tangy shallots

  • meggan on May 21, 2023

    My green goddess was a bit bitter - might have been too much lemon zest?

• Sticky, spicy basil shrimp

  • pattyatbryce on October 31, 2023

    Very tasty! Make again. Fine using head off shrimp if that's what is available. Subbed a jalapeño for the Fresnos because the store was out of them.

• Fall-apart caramelized cabbage smothered in anchovies and dill

  • bernalgirl on November 05, 2023

    I came home from a work trip to half a head each of savoy and purple cabbage and not a lot else. I followed the technique but changed the topping. 1: this technique is outstanding, the cabbage browns beautifully and softens to a velvety texture. I put the cabbage wedges on a sheet pan to roast. 2: purple cabbage is so much better than savoy for this dish, it melts to a nicer texture. 3: Not preferring that much dill, I used a Persian walnut-based herb paste from a previous recipe with minced anchovies, a dab of maple syrup and olive oil — it was delicious.

  • nick_ixtfmj on January 29, 2026

    This was pretty good. I used a large green cabbage and found that it needed much longer in the oven than the recipe stated, but maybe that was just my oven - just be patient and make sure the cabbage fully cooks down. I subbed the anchovies for capers and it worked well. I found despite salting the cabbage a lot, it needed more salt - aggressively salt the cabbage and the dressing.

• Long beans with creamy sesame sauce

  • bernalgirl on November 05, 2023

    This is absolutely delicious— the tahini sauce is a wonderful mix of flavors that beautifully compliments the crisp-tender beans. I tried it with the blanched beans and realized that’s not my favorite way to cook Romano beans so I let them dry and then seared them in olive oil before plating. This received rave reviews from my family and guests.

• Tangy roasted beets with mint and sesame sprinkle

  • bernalgirl on November 05, 2023

    Made exactly as written and we loved it. The lemon-sesame-mint sprinkle is a combination I never would have come up with and both the texture and flavors bring something out in the beets, and with the yogurt tang it’s simple yet complex.

• Ash reshteh

  • Nancy402 on November 07, 2023

    This was interesting and delicious. Hearty and filling for a cold night. Really enjoyed the mix of legumes and the freshness of all the greens. Although clearly not traditional, plan to make some lamb meatballs to enjoy with the leftovers.

  • bernalgirl on March 23, 2026

    This recipe offers yogurt and linguine as options to kashk and reshteh. I used lebneh, mixing 1/3 cup with water and hot broth before stirring it into the soup. I also substituted chard leaves for most of the spinach, vegetable broth instead of water, and 1/2 bag of Rancho Gordo alubia blancas in place of the beans and chickpeas called for. No longer very traditional but very, very tasty and nourishing!

• Sweet-and-sour caramelized squash with pistachio za’atar

  • SheilaS on November 15, 2023

    I served this as sort of a warm salad on a bed of arugula and liked the slight bitterness of the greens with the sweetness of the roasted squash, shallots and other ingredients.

  • rmardel on December 15, 2023

    I thought this was good, but nothing special.

  • manifestoflove on August 28, 2025

    Looks like it's a flavorbomb, unfortunately underdelivers on actual taste. Perhaps more onions would have been nice, the squash and agrodolce are a bit one-note sweet. The pistachio za'atar isn't savory enough to cut through it, and I used it generously. Needs a salty/umami side to balance it out.

• Chile and citrusy yogurt-brined roast chicken

  • Xyz123 on November 25, 2023

    We loved this! Perfect balance of flavor. Just a hint of spice. Drippings were perfect over the potatoes.

• Pomegranate spoon salad

  • MollyB on November 28, 2023

    This is an amazing salad! Bright flavors and a variety of textures, plus beautiful colors. I made it for Thanksgiving, and it was a nice contrast to the rich flavors of most of the rest of the dishes. Two people asked for the recipe.

• Roasted carrots with hot green tahini

  • bernalgirl on December 04, 2023

    The hot green tahini is a fantastic take on otherwise familiar roasted carrots. Love this condiment

• Drinkable chicken broth

  • bernalgirl on December 05, 2023

    This is generally how I make my stock although I simmer the bones for a few hours before adding the vegetables and I add a heaping spoonful of tomato paste. This is a tasty broth.

  • pattyatbryce on January 01, 2024

    I really enjoyed this incredibly rich stock. Great as a base, or just to drink.

• Crisped potatoes with romesco

  • Lepa on December 11, 2023

    We loved these potatoes. They turned out perfectly. We ate them with toum instead of romesco.

  • bernalgirl on October 06, 2025

    Such a straightforward and excellent way to get truly crispy potatoes. Excellent with the romesco.

  • averythingcooks on October 09, 2025

    I used red skinned garden fingerlings & we loved the results. The method is similar to others I've tried and yes...the potatoes come out still soft on the inside with wonderfully crispy skins, but it's the delicious Romesco spooned over top that really sets these apart. A definite repeat.

• Persimmons with torn burrata and fresh lemon

  • SheilaS on December 11, 2023

    I made a bit platter of this to bring to a holiday lunch and it was very well received. So pretty to look at and delicious, too. I loved the little bits of lemon.

  • nat_qp40lu on May 18, 2026

    This time I used 3 balls of fresh mozzarella. I think this was better. Persimmons were firmer, more fresh. Winner. The lemon relish is incredible

• Big shells with spicy lamb sausage and pistachios

  • bernalgirl on February 26, 2024

    This is a really lovely combination. I used half broccoli rabe and half regular young broccoli because that’s what I could get. I also found his sausage seasoning a bit underflavored so I added more at the sauté stage - next time I’d add 1/2 more spices. Finally, I used giant fusilli because large shells have become absurdly hard to find in my markets. Three generations thoroughly enjoyed this dinner, served with a chicory-laden green salad with a mustard vinaigrette.

  • Stephenn31 on November 16, 2025

    This was really good. Fun with the big shells. I doubled the broccoli rabe for added greens which I’d do again. They cook down a lot

• Fennel salad with spicy green olives and crushed potatoes

  • bernalgirl on March 25, 2024

    *There’s an error in the title, it’s pistachios not potatoes*. That said, this is a simple and delicious salad that is well worth your time. I loved it as a side for grilled chicken and roasted potatoes.

• Perfect cauliflower with spicy coconut crisp

  • bernalgirl on June 28, 2024

    The roasted cauliflower goes with the lime and toasted coconut in ways I couldn’t have imagined. This disappeared almost instantly. I used flowering cauliflower and followed the recipe to the letter.

• Buttery nori-speckled rice

  • bernalgirl on September 29, 2024

    I used heated leftover rice and this was as nice as I’d expect buttery rice to be. It was very rich with grilled meat, I’ll need to find a different menu for this one.

• Crispy plum and pistachio cake

  • Astrid5555 on November 02, 2023

    I had some pistachio flour that needed using up so I made this cake which had been on my to-bake list for quite some time. It‘s a delicious cake but the pistachios do not add anything in terms of flavor. Given their cost I would substitute almonds for pistachios next time.

  • EmilyR on June 05, 2022

    I had to alter things a bit, so that might have minorly changed the outcome. I made two 6" cakes instead of a 9". My plums were sliced into smaller pieces and I had about 50g too much of them. I also reduced the sugar to 3/4 c because I was using the turbinado sugar, which I put on the top and bottom in hopes that it would crust up a bit. I still think it could have used a little less sugar or a touch more salt. It also required more baking time despite the smaller sizes - mine never developed that super dark crust.

  • ChelseaP on May 25, 2022

    New favourite plum cake. Have already made it twice.

• Miso and chile-rubbed grilled short ribs

  • bernalgirl on September 29, 2024

    This is a wonderfully savory alternative to kalbi, which is my primary preparation for flanked-cut short ribs. The marinade is savory with a slight touch of sweet, we loved it with the scallion salad, which I doubled

• Glossy barbecued eggplant with peanut salad

  • bernalgirl on August 21, 2025

    There’s no question that this would be even more delicious with the peanut salad but I listened to my family’s objections and still enjoyed the sweet-tart glaze. Andy Baraghani is another author whose palate I trust when it comes to sweeteners — this was very balanced as written. Don’t skip the final squeeze of lime.

• Buttered potatoes with salted lemon

  • bernalgirl on November 03, 2025

    This is crushed potatoes with umami! Very easy and great with a braised dish that has some sauce, but would also stand up on its own with a grilled entree. Definitely making this again!

• Spicy and sour grilled cabbage with chopped peanut vinaigrette

  • EmilyR on July 29, 2025

    Mission Chinese Food had a popup at Frankies Sputino a solid decade ago and they served something very similar to this. A great way to do cabbage with lots of colors and flavors.

• Perfectly roasted broccoli/so, you’re not into steamed broccoli

  • averythingcooks on November 21, 2024

    Good instructions/method re: roasted broccoli :)

• Cold soba with lemony peanut and crunchy veg

  • averythingcooks on November 22, 2024

    He gives lots of options here so I used our favourite Asian style noodles, rice vinegar, cashews & tahini. The dressing has lots of flavour but we found it really thickens as the noodles cool...however the resulting "kinda clumpy" noodles didn't bother us. Along with the generous amount of scallions & a mix of diced sweet & hot chiles from my freezer, we added frozen peas. This was a tasty side for some Thai pork wraps.

  • eclairea on August 08, 2025

    Delish, easy and fast summer lunch! Added some chili crisp for a hit of heat, would be great with other fresh veg on hand like julienned carrots, radish, edamame and/or thinly sliced snap peas. Guess I need to make it again to try!

• Apple and tahini galette

  • bwilcox on July 29, 2023

    This was very good! Veryyyyy rich but not too sweet, and the tahini frangipane was marvelous. The instructions could have been more clear about laying out apples. I also sincerely wish the instructions would include measurements by weight, which are much easier and less stressful to use when making pastry. I may adapt the frangipane to a more precise apple galette recipe

• Chelo ba tahdig

  • Stephenn31 on March 22, 2025

    Mine didn't turn out the first try. Definitely make sure that you start to hear the crackle in the first step cooking the saffron/yogurt rice. At 8 minutes I didn't start to hear it yet so I added the rest of the rice - but the first cooking step wasn't done so the tahdig didn't form properly.

• Broccolini with warm anchovy dressing

  • justine_0m1c9h on April 20, 2026

    Crazy umami! Potentially not enough dressing for two bunches of broccolini.