Notes about Recipes in this book

• Crispy mini rösti

  • averythingcooks on December 10, 2025

    The mix of russet & sweet potato works really well in these crispy little guys. We enjoyed them beside steak and the only thing I would do differently is check the muffin pan a little earlier in the roast...although T thought the little bit of char around the edges just made them better :)

• Irish onion soup

  • averythingcooks on May 01, 2024

    This was a great way to finish off an open can of Guinness (love to cook with it, not so much for drinking). With maple syrup in the onions & lots of fresh herbs, this is a lovely rich tasting soup. The ultimate onion soup test is whether we will happily eat it without the bread & molten cheese and this one passes with flying colours. However, I will admit to adding more time to each of the onion cooking stages...I definitely belong to the looooong slow caramelized onion crowd.

• Lemony lentil soup

  • Singleta417 on April 23, 2024

    This recipe is flavorful and easy to make. I topped it with an egg, feta, labneh, mint and parsley.

• Creamy vegan Caesar-ish dressing

  • averythingcooks on April 19, 2024

    So I came here to make a tahini based, no anchovy "caesar-ish" dressing as opposed to a strictly vegan version, so after mixing everything together as instructed, a quick taste = good, but after adding a handful of grated parmesan, a quick taste (for us at least) = better. This was perfect over a salad of romaine, radishes & sweet red peppers.

• Creamed corn baked feta

  • averythingcooks on July 23, 2024

    I used 3 cobs of fresh corn to serve 2 and we ate it all. I added diced fresnos with the onions & garlic and did dial back the dairy...adding 5% cream to taste (ie less cream & no milk). This was great beside grilled pork chops.

• Curried lentil stuffed squash

  • hbakke on November 07, 2023

    We liked the autumn flavors in this stuffed squash. With the different sweet-ish ingredients, the feta cheese topping was essential for the added savoriness. I would make this again and use an additional acorn squash to use up the extra stuffing.

• Mushroom Stroganoff

  • Singleta417 on February 25, 2025

    This recipe is excellent! I will double the amount of mushrooms though the next time I make it. This is definitely going into our dinner rotation.

• Sheet pan souvlaki

  • averythingcooks on August 30, 2024

    This was a delicious sheet pan meal. Parboiling the potatoes before putting them in the hot oven avoids my pet peeve of underdone potatoes and then chicken, onions + marinade get added to the pan later. I didn't skewer chicken as it was just us & will admit surprise re: it being done in 15 minutes (at 450) but it was. Sun dried tomatoes & feta go on for a final blast (no olives for us this time) and we thoroughly enjoyed this with warmed Greek pitas & a different tzatziki that I already had on hand.

• BLT chicken

  • averythingcooks on December 19, 2024

    We really enjoyed these stuffed & breaded crispy chicken breasts. I did cut back on the sundried tomato oil in the filling & added a couple of tbsp's of herbed Boursin (for a 1/2 recipe) which turned out to be a great idea. I used a 50:50 mix of fresh breadcrumbs from my freezer & whole wheat panko and the addition of the finely chopped pancetta (or bacon if you prefer) is a nice touch. The filling stayed in the breast during the bake with no toothpicks or tying needed and this is worth making again.

• French onion pot roast with Gruyère potatoes

  • averythingcooks on December 25, 2024

    I made this for our Christmas Eve gathering using 3 lbs of good stewing beef (2" pieces) instead of a roast. It looked like a mountain of sliced onions but they do cook way down and I had to keep reminding myself to think "French onion soup". The brandy gives it lovely flavour and although this is not a looker, it was delicious. I also made roasted carrots & some parsley-garlic butter roasted mushrooms that guests used to top the stew. And not surprisingly, the rich, cheesy potatoes (with the stew spooned over) were very popular with my guests.

• Reverse-sear steak with chimichurri

  • averythingcooks on January 19, 2024

    We had a beautiful roughly 2" ribeye and used this reverse sear method to cook it. It did take longer in the oven to come to our preferred temp than she suggests but no matter...with the low heat and diligent temp checking there was no worry about over cooking it. The finish in the hot cast iron gave it a beautiful crust and we will absolutely use this method for really thick steaks again. I did not make the chimichurri this time because we had some roasted serrano, blue cheese butter to top our steaks.

• My dream chocolate chip cookie

  • Singleta417 on April 23, 2024

    Very simple but tasty chocolate chip cookie recipe. The edges do come out crispy with a soft middle. Great for making ahead and freezing the dough. Good reliable recipe to have in your back pocket.

  • averythingcooks on May 05, 2024

    These are very good cookies. As usual, I made them smaller & adjusted the bake time. This is a definitely repeatable recipe and I am also freezing the last few scoops of dough for the inevitable, last minute after dinner cookie emergency :)

• Ginger molasses cookies

  • averythingcooks on April 29, 2024

    These are very nice cookies. I baked 1/2 the dough & then added chopped crystalized ginger to the other 1/2 and while both batches are good. the crystalized ginger version won the day. I guess we are not really giant cookie people...I made 30 g cookies (which seemed plenty big to me) & got 25 as opposed to her intended 14. 12 - 13 minutes seemed spot on as we don't like them super soft.

• No-yeast flatbread

  • averythingcooks on May 14, 2026

    This was a good choice as I wanted a base for our main but not something too bready / fluffy. She gives 2 options (all white flour or all whole wheat) so I used approx 1/2 cup whole wheat, topping it up to the required 1 3/4 cups with white which worked well (ie no extra liquid needed). A simple idea that will get used again.

• Basic polenta

  • averythingcooks on July 19, 2024

    This a good method for a simple polenta that can then be dressed up any number of ways.