• SheilaS on January 26, 2026

  The index in Good Things is one of the best I’ve seen and absolutely enhances the utility of the book. Each of the dressings and condiments is listed, followed by all the recipes that incorporate them. Makes it easy to gauge how much to make or figure out how to use up leftovers. The font is clear and easy to read. I really appreciate this attention to detail.

Notes about Recipes in this book

• Garlic and herb labne

  • Breadgirl2 on September 24, 2025

    I just used regular Greek yogurt in this and it was still delicious!

  • breadenthusiast on October 09, 2025

    I made labna for this, I left it for about 16 hours in the fridge and it was nice and thick. The only herb I added was parsley, it tasted good (but can't really go wrong with these ingredients, haha)! My brother who never had labna before loved it and asked for the recipe.

  • hashi on November 15, 2025

    Used Greek yogurt. It was great on top of the harissa chickpeas.

  • rmardel on December 10, 2025

    Excellent. I used a mixture of garlic and cilantro and extra garlic this time, but this is really adaptable to whatever flavor profile suits the mood.

  • SheilaS on January 13, 2026

    I made the homemade labna by draining Greek yogurt in a nut milk bag and used cilantro, dill and parsley as the herbs. It was delicious with the charred sweet potatoes

  • claredeveau on January 19, 2026

    Literally tastes like French onion dip and I love it. We will eat in on everything but made it specifically for the harissa apricot braised chicken. I did 1 tbsp of mint, 1 of dill, and 2 of parsley

  • Lepa on February 24, 2026

    I made this to go with the stewy harissa chickpeas and winter squash from the same book and it was delicious with the stew. We also ate it with leftover naan after the meal and it was equally delicious as a dipper for bread.

  • matthew_jiod3h on April 30, 2026

    ????

  • rosasharne on May 23, 2026

    w cucumber and lemon

  • anna_1bxel8 on May 27, 2026

    Forgot the garlic, used chives, mint, lemon zest. Very good on all toast.

  • Jane on June 02, 2026

    Great side for a spicy main. Very easy to make. Great flavor. I served it with her Chicken thighs with apricots & harissa.

• Green sauce

  • hashi on October 10, 2025

    A great complement to the chicken braised with apricots and harissa, pg. 302. I made half and it was plenty.

  • QuinceHouse on November 04, 2025

    I would take a bath in this sauce.

  • MollyB on November 19, 2025

    This sauce is delicious! I made a half batch and I wish I'd made more to have on hand to eat with everything. I was initially cautious with my serrano chile, and ended up adding more because the sauce seemed to need more spiciness to balance the sugar. The pickled Thai chiles might help with that if you used them.

  • rmardel on December 23, 2025

    This sauce is fabulous and very easy to pull together with pantry ingredients. I could eat it on almost everything.

  • hmckimmey on January 08, 2026

    Tasty! Added a lot more salt for our taste but was great with eggs and potatoes

  • claredeveau on January 19, 2026

    As a non cilantro lover this was great. I used 2 raw Serranos with seeds and chili vinegar. Specifically made it for harissa and apricots served braised chicken but will eat it on lots including eggs and enchiladas this week. I used an immersion blender in a mason jar and it was super easy!

  • amanda_8k2y5u on February 08, 2026

    Love this sauce as is and also mixed with Greek yogurt to make a creamy salad dressing

  • breakthroughc on February 28, 2026

    I made with two Serrano chilis. I seeded one and left one whole and it was blow your head off spicy. I tamed it down with more greens. Maybe I got an extra hot pepper. Next time I will seed both of the peppers.

  • robin_gemtnj on March 17, 2026

    I regularly make a cilantro lime dressing when we want kind of a taco salad vibe, but my husband commented that this one was way better. I like that it’s flavorful, but also neutral enough that you could pair with many different cuisines. (as someone who tries to cook with a little less oil, the recipe still worked substituting in aquafaba for a 2/3 of the olive oil)

  • Detheria on April 09, 2026

    This is a phenomenal sauce. Make it.

  • ch_cmh on April 13, 2026

    I used the pickled Thai chilis because I didn't have other peppers. Fantastic, will make again and again.

  • Jane on June 01, 2026

    So delicious and so easy to make. I served with Chicken braised with apricots & harissa but it would go with so many things.

• Calabrian chile crisp

  • apalmer91 on January 12, 2026

    I’m OBSESSED with this recipe. I have already made two batches. It works with all cuisines.

  • CookinCam on February 05, 2026

    Labor intensive but was worth the effort. It was difficult sourcing dried Calabrian chilis but Amazon pulled through. I accidentally left a cinnamon stick in the jar and it was over powering—learn from my mistake! This chili crisp has a very distinctive taste but it’s very good!

• Whipped tahini

  • SheilaS on December 17, 2025

    I tried this with Trader Joe’s tahini. It did not whip so I have a bunch of watery, lemony tahini to do something with. Edited to add that it tasted fine and I didn’t have a problem using it up. It was just a thin tahini sauce, no whip.

  • rmardel on December 24, 2025

    I made this with Soom Tahini and it whipped up just fine. It is delicious although it is basically the same thing as what I have thought of for years now as "Tahina sauce", part of the process of making hummus bi tahini, and good as a spread or dip or condiment on its own and in many dishes. Nosrat's is very similar to the Basic Tahina Sauce in Michael Solomon's Zahav in that it uses basically the same ingredients, although Nosrat's version uses far less water and is therefore more dense. Updated that this does make a great condiment, and is excellent on bagels (or toast) among other things. Will remember.

  • janeh9 on December 30, 2025

    Also made with Soom tahini - used a mini Cuisinart food processor, and it whipped up beautifully. Used 1 tsp Kosher salt, per the recipe, but will reduce a bit next time.

  • jsk189 on February 21, 2026

    This didn’t whip even though I used the tahini brand recommended in the book. It also was really bland. I was bummed this one didn’t work out for me.

• Toasty whipped tahini

  • isabelle_j5s8iq on March 30, 2026

    I thought this was pretty good, tastes like hummus, but hummus is better.

• Whipped ricotta

  • mariam287420 on January 10, 2026

    I made this as a substitute for cream cheese in a dip that called for it. It worked just as great.

• Mark's giardiniera

  • apalmer91 on January 27, 2026

    Didn’t have celery, so doubled the peppers and it was delicious!

  • crgeorge22 on May 12, 2026

    Great recipe! Used a food processor to save some time, but would chop the peppers by hand as they get soggy.

• Marinated feta

  • DKennedy on October 12, 2025

    Made this today using feta and olive oil from TJs. I did not use a neutral oil. I only had 2 kumquats left on my tree. I added sea salt as suggested and think it might be a tad salty. Next time use salt more sparingly. Delicious on day one. Tomorrow I will add the remaining 6 kumquats I acquired from a generous neighbor. I will also add additional bay leaves.

  • bernalgirl on December 08, 2025

    What a great little recipe! Very tasty and pretty to boot! I used tien tsin chiles and a dried orange slice as that’s what I had handy, will try with Chiles de Arbol, too. My one change is to add the salt to the warm oil so it dissolves, mine was still visible at the bottom when I put the jar in the fridge. I’m considering making a few jars to gift for the holidays, one recipe fits Perrin a wide-mouth 16-oz. Jar, and it would be an easy recipe to scale.

  • SheilaS on January 06, 2026

    Unlike the marinated goat cheese, the marinade didn’t impart much flavor to the feta. I used Greek feta rather than the French version Samin likes so perhaps that is the problem. Nothing wrong with it but nothing special either.

  • sunny_2r0qck on March 31, 2026

    I love this recipe. I used to waste so much feta, but now I can keep it longer. A bit of the oil is great with the cheese, or on vegetables with some salt and vinegar.

• Marinated goat cheese

  • SheilaS on January 06, 2026

    I made this with Silver Goat chèvre and really enjoyed the flavor added by the marinade. Have already set up a second jar.

• Baked goat cheese salad

  • SheilaS on January 26, 2026

    I pre-toasted the panko as the bake time isn’t really long enough to get good browning.

• Pickled Thai chiles (and chile vinegar)

  • ch_cmh on April 13, 2026

    This will be a constant in my fridge. Love it.

  • Carriejean76 on May 30, 2026

    Easy! Glad to have some thing spicy in the fridge that I can add to dishes!

• Preserved Meyer lemon paste

  • DKennedy on October 09, 2025

    Made a batch using a bumper crop of meyer lemons from our yard. Started it just before leaving for a 8 day vacation. It took approx 2 weeks for the batch to mature after spending most of the time in my fridge. I didn't have any fresh turmeric on hand, so I added a small amount of powdered turmeric to the brine upon maturation. When I pureed, the color was similar to that in the illustration. The taste is/was unlike regular preserved lemon. It is lemony and slightly salty, not the typical insane amount of saltiness associated with typical preserved lemon. I retained the remaining brine hoping to find other uses for it.

  • QuinceHouse on November 04, 2025

    I found this to be very salty. I use it as a substitute for lemon AND salt in recipes.

  • SheilaS on December 17, 2025

    I must have used too much salt in making the preserved lemons as the resulting paste is so salty it’s inedible. I routinely make and use preserved lemons but usually rinse them so the salt hasn’t been an issue.

  • mweinshel on March 04, 2026

    Echoing others, WAY too salty! For eureka lemons preserved with salt: I’ll use a tablespoon per lemon. Using 4 teaspoons (1 1/3 tablespoon) total per Meyer lemon is A LOT, and I should have realized that in retrospect. I’m going to see how I can salvage this, either adding additional lemon juice and rind, or just using it as I would salt. I’m kind of disappointed in this recipe. Preserved lemons are usually a no-brainer to make.

  • Aubr3yy on March 08, 2026

    I just finished my paste this morning and I think it tastes really good! I had it in a dark place for a whole month. I read the comments beforehand and decided to go lighter with the salt. I really liked the outcome of it, you could really taste the lemon flavor coming through and it wasn't too salty to where it was inedible. I didn't use the tumeric but I might try it next time :)

• Salty lemon soda

  • GinaRhodes on February 09, 2026

    It tasted good, but the puree didn't have the best mouthfeel and I wasn't eager to have a second drink. Was improved by tequila.

  • SheilaS on March 21, 2026

    I was afraid this would be too salty but it was nice. I used purchased NYShuk preserved lemon paste. I recommend mixing the lemon paste and agave nectar together with a small amount of sparkling water before adding the rest. I used 1/2 tsp each plus 6 oz sparkling water.

• Warm Castelvetrano olives

  • bernalgirl on April 13, 2026

    A very nice bowl of olives. Next time I’d do a mix rather than just Castelvetranos.

  • matthew_jiod3h on April 26, 2026

    Warm

• Forever popcorn

  • SheilaS on December 26, 2025

    This wasn’t bad but was way too salty for me and I didn’t love the flavor of the yeast either. I might try adding the salt/yeast powder a little at a time.

  • skvalentine on January 20, 2026

    Everyone liked this at our recent movie night. My son added chocolate chips to his bowl and that was delicious too!

• Kid crudités

  • SheilaS on January 09, 2026

    I liked the flavor of the seasoned rice vinegar on cucumber spears but wasn’t really a fan of it on the carrots and celery and it made them get soggy so don’t make ahead.

  • GinaRhodes on February 09, 2026

    So easy and really elevated the taste! Didn't love the rice vinegar on the radishes, but the rest of it was lovely.

• Miso and labne onion dip

  • amandabeck on November 01, 2025

    I love a good onion dip, but this came out weirdly sweet to me, despite having no sugar -- I think it was maybe the sherry vinegar, but for the effort I don't think I would make this again.

  • LaGa70 on November 28, 2025

    I’ve made it twice this week, and absolutely loved it. I used aged sherry vinegar, which gave it some sweetness. I will try red wine vinegar next time I make it, just to see how different it tastes.

  • apalmer91 on January 12, 2026

    Incredible dip! I usually bulk prep caramelized onions and freeze in individual ziploc bags. Makes putting this dip together super simple.

  • jenmmcd on January 19, 2026

    Loved this but came out very salty. Mixed with some plain yogurt at the end, which balanced it out. But really tasty

  • Lsblackburn1 on January 26, 2026

    I enjoyed this but agree that it was on the sweet side. I wanted it to be saltier, but it was yummy with salty potato chips.

  • CookinCam on February 05, 2026

    I accidentally used sweet miso the first time I made this and it came out a bit too sweet. The second time I used normal white miso and it was chefs kiss. I’ve made this recipe several more times. I would not recommend adding sugar as listed as optional

  • amanda_43tuj8 on April 12, 2026

    I liked it! It went over very well at the potluck I took it too. It really gets better after leaving it in the fridge for a while to meld the flavors together.

  • averythingcooks on May 23, 2026

    My guests and I also liked this but not sure if it is better than Barefoot Contessa's simpler onion dip. Having read the comments, I started with a little less miso & sherry vinegar, ultimately adding a little more vinegar to taste. I wanted a touch of sweet but not with the suggested white sugar so in went some candied jalapeno brine which gave me the hint of sweet with background heat that we liked.

• Olive oil-fried bread

  • SheilaS on December 17, 2025

    I made this to serve with the marinated gigante beans but found it too oily. I would have preferred plain crusty bread.

  • Carriejean76 on March 02, 2026

    No picture b/c we ate it all! Used a good quality olive oil and rubbed the slices with garlic once toasted. Served with fluffy pork meatballs.

• Crème fraîche deviled eggs

  • GinaRhodes on February 09, 2026

    Absolutely delicious, but I probably won't go through the trouble of sieving egg yolks again. I would absolutely add creme fraiche to my deviled eggs in the future, though.

  • QuinceHouse on May 17, 2026

    I’m sorry, Samin!! You’re my girl but this recipe tastes like every other deviled egg I’ve ever had. Probably wouldn’t make again.

• Roasted almonds with fried sage

  • jeffery_g3zwk3 on January 10, 2026

    Excellent. I love tossing them in salty water before roasting

• Sweet and sour mint shrub (Sekanjebin)

  • Gilbatron on April 03, 2026

    Sounds weird, tastes great. Highly recommended.

  • amanda_43tuj8 on April 12, 2026

    This was so good. Very fun flavors.

  • anothersarah on April 27, 2026

    Good, easy, and kid-friendly (despite the vinegar!)

• House dressing

  • glortenzi79 on September 30, 2025

    Very good and comes together quickly, especially in my mini processor. I couldn’t find sherry vinegar, so used red or white wine vinegar instead. The shallots and whole grain mustard added a nice dimension too.

  • averythingcooks on October 07, 2025

    This is a very good vinaigrette but (for us at least) I think some steps were unnecessary (ie rinsing the diced shallot & adding the water). Interesting that the water is added to tame the vinegar with a final instruction to add more vinegar if needed...so I added approx 1/3 of the water and liked the result. And as we prefer somewhere b/w a 2:1 & 1:1 oil to acid ratio, I started with 1/2 the oil and that was enough. Having said all that, we loved the combo of the sherry vinegar, shallot, 2 mustards & honey over mixed greens.

  • dinnermints on October 09, 2025

    This dressing was way too heavy on the oil for my liking, and for all that I didn't think it was super flavorful.

  • tui on December 06, 2025

    I was a little disappointed in this recipe. I have a British edition with conversions of measurements and I thought 215 grams of olive oil was very strange. I assumed this was 215 ml of oil but like others I thought the dressing was oil heavy. We had it on a version of Caesar salad and we enjoyed the meal. However I think I will go back to Patricia Wells for a simple basic home vinaigrette (which also uses sherry vinegar.) I make up a bottle full at a time as it keeps indefinitely.

  • bernalgirl on December 10, 2025

    This is likely to become a standard — I often let the shallot sit in the vinegar before adding the rest of the ingredients, but don’t rinse it first. And I like the combination of the two mustards and the thyme. My only change was to decrease the oil to 3/4 cup, other than that the ratios work beautifully. I combine everything in a small mason jar and give it a shake, no need to dirty a bowl for this.

  • SheilaS on December 17, 2025

    This is a fairly mellow dressing, less vinegary bite than many vinaigrettes which I think makes it quite versatile. I loved it in the Autumn Chicory Salad and look forward to trying it on cooked vegetables.

  • Acarroll on February 23, 2026

    I used half the oil based on previous comments. Very flavorful and perfect on any kind of salad! I would make it again.

• Crunchy and refreshing green salad

  • brooke_3jatay on May 29, 2026

    I added in radishes and additional greens.

• Autumn chicory salad

  • hanachocho on November 22, 2025

    Made this with a persimmon, green apple and pecans. Very satisfyingly crunchy, bitter, sweet and tart. This is great for a party as the radicchio can be dressed and sit without wilting.

  • bernalgirl on December 10, 2025

    A great fall salad, the persimmon and/or pear balances the bitterness of the chicories beautifully and the nuts add both texture and flavor. The House Dressing elevates the salad nicely.

  • SheilaS on December 17, 2025

    This is a very easy salad that I’ve made several times with persimmons, pecans and Gorgonzola or pears, walnuts and aged Gouda.

• Creamy sesame-ginger dressing

  • Lepa on September 17, 2025

    My husband and I really liked this salad dressing but my kids didn't love it. I will probably continue to make it nevertheless.

  • averythingcooks on September 26, 2025

    1st use of a 1/2 recipe was as a drizzle over roasted broccoli. I certainly liked this more than T but the next use will be in her Crunchy Cabbage Slaw. He may like that better (because honestly, he loves his broccoli pretty plain...me not so much :) I think it would also be good in a matchstick carrot salad.

  • glortenzi79 on September 30, 2025

    I made the Crunchy Cabbage Slaw using avocado oil and it was really good. The dressing flavors are pretty intense so you don’t need much. I think it would also be a great dipping sauce for chicken nuggets.

  • lean1 on September 30, 2025

    One of the best dressings I have ever made. Comes together in a snap. I used my mini food processor and made half the amount. Perfect for a few salads.

  • lean1 on September 30, 2025

    Also I omitted the chilies. It seemed like too much heat. Was perfect without it.

  • MollyB on March 16, 2026

    Loved this dressing, which we used with the crunchy cabbage slaw recipe in the book. I might reduce the garlic and slightly increase the honey next time, since I often like a sweeter dressing.

  • DKennedy on November 10, 2025

    Last night I used the leftover dressing as a sauce over raw tuna. Wonderful.

  • DKennedy on November 09, 2025

    Progressive dinner salad course 2025: I made this omitting the chile and reducing the vinegar from 4 to 3 T. I used 2 T ginger vinegar and only 1 T of rice wine vinegar. Otherwise as written. Served over a salad consisting of Napa and plain cabbages, various crisp lettuces, red endive, mint, cilantro, cucumbers, radishes, blanched snap peas, asparagus, haricot vert. Topped with sesame seeds, toasted almonds, sliced apple, sliced persimmon, and marinated firm charred tofu.

  • KarinaFrancis on January 07, 2026

    Great dressing and comes together quickly in my mini processor. I took suggestion #2 on the following page and used it to dress some broccollini and beans. I used the rest of the dressing with roasted sweet potato tossed with some rocket, a great pairing

  • Running_with_Wools on April 18, 2026

    This dressing is wonderfully creamy from the emulsified miso, zingy, and balanced. It makes a large amount, so we enjoyed it all week with shredded purple cabbage and an Asian slaw.

  • Dlmccabe on October 12, 2025

    Used half of a seeded jalapeño, which gave it a nice zing while not being too spicy. I added a wee bit more honey to taste. Really loved this with the cabbage slaw recipe.

  • robin_gemtnj on June 02, 2026

    I loved this dressing recipe. It was flavorful and zingy. My only alteration was the sub half of the called for oil for aquafaba. We made our own version of the law listed as one of the three uses, but instead of carrot used kale because that’s what we had.??

  • madeline_5k2b8u on May 04, 2026

    Great??

  • matthew_jiod3h on April 06, 2026

    SO GOOD

• Basic crispy rice

  • Breadgirl2 on September 24, 2025

    I used the cardamom ghee instead of the unsalted butter and it really added another dimension- very delicious! And Samin’s instructions are great, lots of visual cues really helped.

  • DKennedy on October 13, 2025

    My first attempt a making a Tahdig. I started with cold rice from Tehran market. Agree with other commenter, Samin's visual cues were great. My crust was not as thick or crunchy as I would have liked so next time I will use more heat but the flavor was amazing. I used my cast iron skillet.

  • claredeveau on January 19, 2026

    Her recipe is spot on and so easy to follow. I followed it exactly and got great results. I have cast iron and nonstick. I used Nonstick since it was my first time making it and wanted to make sure it came out of the pan.

  • franchimou on January 10, 2026

    Samin’s instructions were super helpful. i made the herbed version, turned out great, just a little dry/lacking a bit of flavor. maybe more salt or some kind of sauce to go along with it?

• Kale and farro Caesar salad

  • Lsblackburn1 on September 25, 2025

    I used one bunch of kale and about a cup of farro and added chicken breast. Did the egg version of the dressing. Very delicious!

  • SheilaS on March 19, 2026

    I enjoyed this as a different use of Caesar dressing.

  • BearTrapHouse on February 20, 2026

    Didn’t like this as much as I expected to. May have had to do with the screaming toddler though.

• Spicy tuna pantry pasta

  • Lsblackburn1 on September 25, 2025

    Easy to make and very bright tasting. I used roasted garden tomatoes instead of canned.

  • cesmith19 on October 04, 2025

    Freakin DELISH! Although I love sauce so I made the same amount of sauce the book calls for and then just did pasta serving for 2 and combined it and it was the perfect amount for 2 servings (I like a lot of sauce/meat)

  • SheilaS on December 20, 2025

    Nice, easy pantry pasta. Most of the tinned tuna pasta recipes I’ve made have an olive oil based sauce with olives, capers, lemon, etc so this tomato-based sauce was fun for a change. I used creste de gallo pasta and threw in a handful of arugula just before serving.

  • kari500 on February 14, 2026

    I liked this but would have liked it more with lots more of the chili paste and salt. This is on me, of course, because she does tell you to taste, but at least a little guidance on how much of the paste to add would have been helpful. I used maybe 2 tablespoons and for us that really wasn’t enough. Easily fixed next time.

  • AtuG on May 25, 2026

    Super easy and quick, great for those days I don’t know what to cook and it came out delicious. I did it with canned chicken, perfect ??

  • Crazy4cookbooks on March 27, 2026

    My husband and I both LOVED this, and quite a bonus to be able to put together such a tasty dish with pantry ingredients! It tasted balanced, but not overly spicy. I used somewhere between 1/4 and 1/3 of a cup of the Calabrian chili paste, and a dollop as garnish on the plate. The lemon zest and juice really brightened the dish. Definitely will be in our regular rotation now!

  • things.hannahlikes on May 16, 2026

    Easy. Good. Trust Samin on the anchovies. Not feeling spicy and no Calabrian chili paste on hand so I left it out.

  • Pandan on January 04, 2026

    Super easy and loved the combination of tuna and spicy chili paste. Would definitely make again! I used less pasta because I forgot that my toddler only eats his pasta plain with Parmesan. But I found the ratio quite good that way.

  • ceisenmann on January 28, 2026

    loved everything about this. true pantry meal, weeknight friendly, pasta with a protein, packed with flavor, easy to execute but still elevated feeling. a true five star into the rotation recipe and I don’t say that lightly!

  • Tessvssr on January 30, 2026

    Loved this! Easy but very tasty. Made some modifications because of what I had on hand but it was still delicious.

  • paulabee on March 25, 2026

    easy and excellent. I do think the tinned cherry tomatoes are essential and I'll seek them out from now on. Went heavy on the Calabrian chile.

  • Lepa on February 03, 2026

    This is really good. I loved the combination of flavors and it was really easy to throw together. I'm going to stock up on canned cherry tomatoes so we can make this again soon.

  • aschacht on February 14, 2026

    Very tasty! I subbed mild harissa for the Calabrian chili paste since that’s what I had on hand and even my toddler who doesn’t usually eat pasta slurped it up!

  • jenburkholder on February 14, 2026

    Unfortunately found this to be pretty meh. I’m a canned tuna lover, but that’s the only flavor that really came through. Needed more tomato, didn’t feel balanced.

• Ricotta custard pancakes

  • bwhip on September 27, 2025

    I think I’ve found my new favorite pancake recipe. These are really good! So nicely fluffy and flavorful. I added a bit of lemon zest and blueberries, since I thought that combination could only make them better. Excellent recipe.

  • Clairehg on January 24, 2026

    These were SO fluffy - the texture was amazing. They were definitely a savory pancake. I think next time I will do what another commenter said and add lemon zest and blueberries.

  • Shelfand101 on January 01, 2026

    Easily the best pancake I've made at home

• Elote-style salad

  • averythingcooks on October 01, 2025

    Yet another good version of this recipe. We like a little variety in the mix so I sauteed a small pan of diced sweet & hot peppers + some red onion to mixed with the grilled corn. I used a tajin seasoning (for the chile powder) and as always for us, it was parmesan replacing the unavailable cotija cheese and a hard no re: the cilantro.

• Crunchy cabbage slaw

  • averythingcooks on October 02, 2025

    She is right...the creamy sesame-ginger dressing (pg 119) makes a great coleslaw. I used some of her suggestions (cabbage, grated carrot, scallions & sesame seeds) + some of my preferences (thinly sliced red peppers, red onions, celery & a spoonful of grated beet chutney).

  • Jane on May 11, 2026

    A good slaw made exceptional by the delicious ginger-sesame-miso dressing.

  • SheilaS on December 26, 2025

    Great slaw! I’ve made this a couple of times. The Thai chile in the dressing adds the perfect little hint of heat.

  • MollyB on March 24, 2026

    Great slaw recipe! I have now made it twice in the past two weeks. Week one I made it as a side, and then had leftovers for lunch with shredded chicken; week 2 I made it for a potluck dinner and it was a big hit. I really like that it's a creamy but not mayo-based slaw, so it can sit out at room temperature if need be.

  • DKennedy on November 09, 2025

    Progressive dinner salad course 2025: I made this omitting the chile and reducing the vinegar. I also subbed 2 T ginger v.in place of part and only 1 T of rice wine v., otherwise as written. Served over a salad consisting of Napa and plain cabbage, various crisp lettuces, mint, cilantro, endive, cucumbers, radishes, and blanched snap peas, asparagus, haricot vert. Topped with sesame seeds, toasted almonds, sliced apples and sliced persimmon, and marinated tofu. Rave reviews.

  • Dlmccabe on October 12, 2025

    Made as she suggested but will omit the cilantro next time. Also thinking it would be good with a little minced crystallized ginger added in.

  • breadenthusiast on October 26, 2025

    I didn't add in sesame seeds and peanuts, but it still has a punchy flavour. It also keeps very well in the fridge.

  • AtuG on March 24, 2026

    Delicious! And very colorful, I loved it.

  • Running_with_Wools on April 18, 2026

    Really excellent, fresh, crunchy, exciting salad. I served this with grilled pork tenderloin I had marinated with Thai aromatics and rice noodles.

  • DFarnham on October 13, 2025

    Great slaw--loved the creamy sesame-ginger dressing. Used 1/2 fresh jalapeno, next time I will use a whole (or pickle Thai chilis) Followed recipe exactly. I think you could turn this into an entree salad by adding some chicken. Lots of possibilities

• Roast chicken and potato dinner

  • Cheri on January 31, 2026

    This is fairly simple prep,but oh my, those potatoes! You won’t have any leftovers. I roast with a sprig of rosemary and halved lemon placed between the chicken and potatoes. Huge hit, every time.

  • bernalgirl on February 02, 2026

    This is a comfort-food sort of weekend dinner but the potatoes went beyond unctuous to downright oil-laden. Next time I’ll use a lighter hand or maybe even a spray bottle.

• Warm potato salad

  • SheilaS on January 26, 2026

    Quick and delicious potato side dish. I served it with the chicken thigh schnitzel per the book recommendation

• Chicken thighs schnitzel

  • SheilaS on January 26, 2026

    This came out perfectly. I served it with the warm potato salad also in the book.

  • lofolky on April 04, 2026

    Perfectly crispy chicken, the whole family loved.

  • MollyB on March 16, 2026

    Great recipe! The potato starch produced a crisper crust than I've ever gotten with other recipes that use flour. I wish the recipe was more specific about how much chicken to use - "6 thighs" can vary greatly in size and weight. My chicken thighs (apparently) were bigger than called for, so I had to replenish my panko and potato starch when doing the breading. But I ended up very happy to have leftovers from my big batch - they reheat beautifully in an air fryer.

  • damongreen on January 19, 2026

    Used gluten free panko. Turned out perfect.

  • jeffery_g3zwk3 on January 10, 2026

    Simple but great. Grinding the panko makes a really nice crust. I’ll use this technique for pork chops and other crunchy coatings.

• Charred sweet potatoes

  • SheilaS on January 13, 2026

    This is delicious and makes for a light meal all on its own. I used Japanese purple-skin, white-flesh sweet potatoes and was pleasantly surprised how good this was. Not as deeply roasted as when you bury them in the coals but the blackened skin was crisp and the flesh underneath had a great toasty flavor.

  • janeths on May 18, 2026

    Added a dollop of chili crisp. Delicious with or without.

• Chile crisp chicken salad sandwiches

  • SheilaS on December 29, 2025

    So many flavors meld together here that it’s hard to describe but very delicious! I made the Calabrian chile crisp from the book but didn’t have any cooked chicken on hand so I made this with good quality tinned tuna and thought it was excellent. I think the recipe would work well with most any purchased or homemade chile crisp or even a salsa macha

  • Lsblackburn1 on January 26, 2026

    I used store bought chili crisp and this was too sesame oil dominant for me. (Maybe my chili crisp was to blame?).

  • gboden on November 17, 2025

    Used leftover roasted turkey instead of chicken. Used Calabrian chili paste (about a tbsp or so) instead of chili crisp which I didn’t feel like making. Did not use cilantro because I didn’t have any. Added a stalk of finely chopped celery. Great recipe to riff on. Very delicious.

• Creamy tomato soup

  • SheilaS on February 20, 2026

    Perfect with a grilled cheese sandwich!

  • adithi on January 24, 2026

    Big payoff with very limited ingredients and a relatively short cook time. Perfect for childhood campbell’s tomato soup nostalgia!

  • leahorowitz on January 09, 2026

    Simple but tasty and weeknight friendly. Made half of the recipe and, with some bread on the side, it was enough for the three of us (2 adults, 1 child) for dinner.

  • mackenzie_nemo6r on March 09, 2026

    Excellent. Will Make again and again

• Fava's Caesar

  • SheilaS on March 19, 2026

    Between the 8 anchovies, Parm and Worcestershire sauce, I skipped the salt and was happy with the result.

  • BearTrapHouse on February 20, 2026

    Didn’t love this in comparison to made with egg yolk. Will stick to classic.

• Spicy gem Caesar with golden panko

  • SheilaS on March 19, 2026

    Adding Calabrian chile crisp to a Caesar dressing is a fun twist and using toasted panko is way quicker than making croutons!

• Creamy lemon-miso dressing

  • SheilaS on December 26, 2025

    I made the funky version that includes the preserved Meyer lemon paste and used the bean broth from a pot of Royal Corona beans. Excellent dressing.

  • cnorton on March 22, 2026

    YUM! New fave: Delicious: creamy, lemony, light and flavorful. Takes a bit of time to make, so I double it. Great on roasted veggies, too. It does have a lot of sugar, so I may try cutting back, as others have suggested.

  • breakthroughc on February 21, 2026

    Very good creamy non dairy dressing. I used dill as I didn’t have celery seed. I added a bit more lemon to balance the sweetness. This will do into my dressing rotation.

  • averythingcooks on March 08, 2026

    As I don't use aqua faba, I simply put all the rest of the ingredients (with 1/2 the sugar & 2/3d's of the oil which seemed right for us) into my small smoothie blender. After combining, I added plain yogurt gradually until I liked the consistency & taste. Very nice over a crisp green salad.

  • jsguaium on February 01, 2026

    Great use of aquafaba and a nice dressing. I’d cut the sugar back by half to a third; it keeps in fridge longer than a week.

  • gboden on January 01, 2026

    So good. Replaced aquafaba with an egg because I’m not vegan and have no use for the beans any time soon. Also substituted 1/2 tsp garlic powder for garlic. Did not use poppy seeds.

  • mrsmadam on November 16, 2025

    Amazing. I'll buy canned beans just for the aquafaba. A real eye opener. Used over the dark leaves of romaine with toasted breadcrumbs.

  • jenmmcd on January 19, 2026

    Loved this dressing but agree with others that it’s too sweet. That said, it works very well with a bitter dark green, like kale, which balances it out. Will definitely make again.

  • Lepa on November 10, 2025

    We ate this with the fennel apple salad and thought it was too sweet but I will try it on some other salads or veggies before deciding if I will make this again.

  • Gilbatron on October 26, 2025

    This is getting a spot in my dressing rotation. Good stuff. You can use soy milk instead of aquafaba to make the mayonnaise happen at the beginning. Or just use any (vegan) mayo as the base and add some more liquid

  • Clairehg on November 10, 2025

    Served this over broccoli and then with a salad the next day. Delish!! Will definitely be making over and over again.

  • sugarnrox on January 15, 2026

    I loved the texture of this dressing and found the recipe easy to follow, but I found it WAY too sweet. I will try making it again with very little or no sugar.

  • eatswhilestanding on February 01, 2026

    Made exactly as written except used fresh dill instead of celery seeds, and used only 1 T sugar..Really, really good

• Stewy harissa chickpeas with winter squash

  • SheilaS on December 16, 2025

    The sweetness of the squash, warm harissa and spices, earthy beans and bright sherry vinegar and lemon come together perfectly in this recipe and with very little effort. I used honeynut squash cut in wedges since they were so small. No need to peel these little babies! I used Rancho Gordo Royal Coronas as I had some ready to go. Per the serving suggestions, I added a few cubes of the marinated feta p 71 but I wasn’t really necessary and with all the flavors in the stew, I didn’t really taste the marinade.

  • MollyB on November 12, 2025

    Fantastic dish! I made it with butternut squash and the full amount of chickpeas, and I used New York Shuk harissa, about 2.5 Tbsp. and it had a nice, gentle heat. The dish was even better the next day, once the flavors had more time to blend.

  • DKennedy on October 13, 2025

    Really exceptional. I only used one can of chickpeas, one butternut squash, and 1 T. of mild harissa (the one Samin recommended which is amazing). I was on the fence about it before I let it cook down, but that step is key. One of the best squash dishes I have ever had. I can't wait for leftovers tomorrow.

  • hashi on November 15, 2025

    Delicious and warming.

  • Lepa on February 24, 2026

    As others have noted, this is a truly excellent recipe. I made it with freshly cooked chick peas and butternut squash and served it with the garlic and herb labne (also excellent) and some warm naan.

  • PBBrownie on December 08, 2025

    Adding on to the previous posts about how good this was! Shockingly delicious for its simplicity. I made two changes: I used gochujang (~1 Tbsp) because I didn't have harissa and I only did 1/4 cup of olive oil, which made the soup plenty rich. Yummm.

  • breakthroughc on March 13, 2026

    I thought this was good, but not exceptional. I made it with freshly made chicken peas. I added baby spinach for more veggies and to make it a one dish meal. Served with non and marinated feta. I have another chickpea stew I like better.

  • scheele on November 06, 2025

    This dish saved my marriage.

  • anna_1bxel8 on May 27, 2026

    It was fine.

• Marinated gigante beans

  • SheilaS on December 17, 2025

    I like the addition of preserved lemons but would prefer either more of that or more vinegar as I found them pretty bland. I served them with the recommended olive oil fried bread but found that too oily and preferred plain grilled bread

  • spvla on January 02, 2026

    Love this-added extra vinegar and preserved lemon to punch it up a bit. Also drizzled with really nice olive oil when serving.

  • AtuG on March 27, 2026

    It was a delicious recipe and it is so simple to make. I cooked my beans too much so they were too mushy but delicious nonetheless!!

• Tahini sbagliato

  • SheilaS on January 06, 2026

    Nice, herby tahini dressing. I used a rather large garlic clove and the recipe only makes 1 cup so it ended up too garlicky but that’s my fault.

  • kate_fkpmxf on February 03, 2026

    I didn’t have scallions, so I just skipped them. Subbed 1 heaping tsp dried dill for fresh. To tame the garlic, I used a 16oz blender cup, added vinegar and one clove garlic and gave it a quick whirl to chop. Let it sit and then strained out most of the garlic. It still had a nice garlic flavor, but wasn’t overpowering for our taste and didn’t stick with us afterwards. Used 2 meyer lemons. Very good balance of flavors and texture! This recipe is very adaptable.

  • msl521 on January 09, 2026

    Much too garlicky. It was also tipping towards too sweet, but I missed that the recipe needed the zest of the lemon before I threw it out. And the kids were getting too restless for me to have time fiddling with the acid level.

• Sarit's Ashura cereal

  • MollyB on March 09, 2026

    Loved this! It’s very hard to stop snacking on it once you start. The level of sweetness was nice (sweet but not too much) and the cardamom flavor is great.

  • QuinceHouse on January 15, 2026

    This is so damn good. I want cardamom in my granola/cereal always.

  • anna_1bxel8 on March 19, 2026

    Maybe a little too sweet?

  • jennicakes on February 19, 2026

    I had a hard time tracking down the ingredients, and I prefer a crunchier granola-type cereal for myself, but the flavors are absolutely delicious, and it was very easy to make! I prefer it without milk or yogurt, but will make again for friends/family who love cereal. So four stars factoring in my preferences, but definitely five stars on other levels!

• Chicken braised with apricots and harissa

  • MollyB on November 19, 2025

    Great recipe! I wondered if the marinating overnight really makes a difference? I missed that part of the recipe and therefore ended up making it a couple of days later than initially planned, but I think the sauce is good enough that it would probably be fine with a shorter marinade. The green sauce was excellent, and was a great complement to the rich spices in the dish, along with some plain yogurt.

  • DKennedy on December 19, 2025

    Wonderful.

  • hashi on October 10, 2025

    This takes some planning, but is so worth it. The flavors complement each other so well. I used half the amount of chicken, but the full sauce recipe. Don’t skip the green sauce (also halved) and labne. Served it with cous-cous and I’ll do it again.

  • QuinceHouse on November 04, 2025

    Incredible. I have a dinner party coming up and I want to make it AGAIN when I usually jump at the opportunity to make something new and exciting.

  • claredeveau on January 19, 2026

    Easy to follow and overall an easy recipe. Just have to recipe to marinate overnight and cook time is long due to braise.

  • breakthroughc on February 28, 2026

    This is a crazy good recipe. Melt in your mouth chicken, richly spiced sauce. The green sauce is a great with it. Great entertaining meal.

  • ch_cmh on April 13, 2026

    Used my tagine on the stove instead of braising in the oven. Did finish with the broiler. Served as recommended. Fantastic meal.

  • Jane on June 01, 2026

    This was really good though her timings meant it was rather overcooked. 1.5 hrs at 375°F then 18 mins at 425°F seems a lot for chicken thighs. I’ll just do an hour first next time. I served it with the herb labneh and green sauce which I’d recommend.

• Pane criminale

  • DKennedy on November 09, 2025

    Progressive dinner 2025: Used milo and olive bread. Wonderful presentation but a little hard to pull apart at the table. Next time I would use less garlic and add more parmesan. I think I still prefer my old standby made with mayo/butter instead of olive oil/butter, I would omit the granulated garlic next time. First recipe I have made from this book that was not utterly perfect first time.

  • janeths on December 17, 2025

    This was next level delicious.

  • twoyolks on January 10, 2026

    This was quite good. I did have issues getting the butter mixture down into the but parts of the bread and it would've been better had I got it fully spread.

  • joyous on January 23, 2026

    This will be my go to garlic bread going forward. The flavors are excellent. To serve, I just finish slicing the bread and put on a platter! In Seattle, I used Grand Central Baking's Como loaf.

  • matthew_jiod3h on April 09, 2026

    Soooo good

  • matthew_jiod3h on April 26, 2026

    Criminal

• Teo's brisket chivis

  • DKennedy on November 10, 2025

    Made this for eve Mah Jong group and house smells incredible. I used tricolor peppers from TJs in place of the peppers to keep it mild. Started with a 6 lb brisket and kept the same ratio of water suggested in the recipe. Probably used 3 T grey salt instead of the 5 T kosher suggested. Seared my brisket and onion b4 adding liquid ingredients. Added a bay leaf. Added two mild dried peppers to the broth. Dead easy to make. Shredding is for sure the hardest part. Delicious.

  • QuinceHouse on November 04, 2025

    These were very good but time consuming.

  • jenmacgregor18 on February 03, 2026

    Delish! I couldn’t find brisket, so I used chuck roast & cooked in the Instant Pot with 2 cups of water. Let it sit in the fridge overnight, then removed the fat from the top, shredded the beef, and simmered everything on the stove. Super easy. And they turned out really lovely.

  • matthew_jiod3h on April 03, 2026

    Incredible recipe with incredible results

• Teo's chivi spice

  • DKennedy on November 10, 2025

    Modified using 1 t. each of the components except for the cayenne for which I subbed urfa biber chile and smoked paprika in equal measure.

  • julie_o94mq6 on March 02, 2026

    Equal parts of each spice! Used a bit less cayenne and was great! Will try on other things as well!

  • jenmacgregor18 on February 03, 2026

    Used 1 tsp cayenne & 2 tsp Korean chili flake. It was very mild for us. I would increase the cayenne next time.

  • pattyatbryce on October 01, 2025

    New bottle of cayenne, so this was very spicy. We did enjoy but would cut the spice next time. Used on chicken thighs cooked on the grill.

  • bernalgirl on December 08, 2025

    The recipe calls for equal parts cayenne to the other ingredients, which seemed one dimensional to me. I split the cayenne with some ground ancho chile, and appreciated the more rounded chile flavor.

• Lazy sugo

  • DKennedy on October 10, 2025

    Made this recipe in advance of receiving the physical book. Easy to put together and very tasty. I couldn't get myself to put the meat in without browning first so I added that step. I used inexpensive cuts from Ralph's butch shop, a combination of pork and beef. Shredding is indeed the only tedious part of this recipe. I also discarded the hard bits of fat straying again from the recipe. A great option for cooks who dread the longer process of a typical Sunday sauce. Personally, I find making a ragu somewhat meditative and will likely use my typical recipe(s) going forward.

  • Nrnarayan on December 01, 2025

    amazing! She really means it when she specifies to cook in a large dutch oven, my normal barely fit the recipe contents. I probably won't make again until I get the large oval dutch oven on my list.

• Shaved fennel and apple salad

  • emily_3s6em8 on January 30, 2026

    Used mayo in the dressing and it was great

  • Lepa on November 10, 2025

    This was too sweet with the creamy miso lemon dressing. Okay but not a repeat.

  • shylastrath on December 18, 2025

    Cut the sugar in half. Added fresh dill. Lots of different textures and tastes - I think it would work well with substitutions (cheese, nuts, fruit, etc)

• Creamy oregano dressing

  • judygol on May 06, 2026

    This is an amazing dressing.

  • averythingcooks on January 14, 2026

    Full disclosure..."canned bean juice" kinda freaks me out so I mixed everything together (omitting the aqua faba) then started adding plain yogurt until I liked the taste & texture. I toyed with using fresh oregano from my freezer, but stuck with the dried oregano called for and we really liked this flavourful dressing over romaine + lots of add-ins.

  • Jdleff on April 26, 2026

    Delish!! I would use slightly less sugar next time but amazing all the same

  • Carriejean76 on February 24, 2026

    Easy and good- reminds me of creamy Italian dressing.

  • matthew_jiod3h on April 03, 2026

    Wow

  • nancy_ykljtr on March 09, 2026

    Delicious and very easy.

• Greek salad with farro and souvlaki-ish chicken skewers

  • Carriejean76 on February 24, 2026

    Really good. Used an indoor grill and marinated the chicken thighs for about 2 hours. Added feta cheese.

• Roquefort dressing

  • averythingcooks on January 27, 2026

    I used the blue cheese that I can buy (ie probably not the quality of her Roquefort) and the red wine vinegar I currently does have a pretty sharp bite SOOOO....we liked this better after a shot of honey balanced it out. Having said that, I do love blue cheese dressing and this was perfect over our Buffalo chicken salad.

  • hmckimmey on January 14, 2026

    Lovely! Forgot how much I love this cheese! Now to put it on everything.

  • Soulkitchenjen on January 08, 2026

    This is the most nostalgic thing for me. My grandpa would make Roquefort dressing and omg it was STRONG. That’s exactly what this is. As funky, unctuous, and stinky as I remember it. It needs salt. I personally like more garlic. But 10/10, Samin. I thought this was lost to time.

• Classic egg salad

  • christinaoakland on April 16, 2026

    Skipped the dill and red onions for ease. This is now my go-to egg salad.

  • chrisann_4lfq5h on March 05, 2026

    Perfect for a light dinner. On toast.

• Arroz verde

  • bernalgirl on December 08, 2025

    I don’t usually use basmati rice for Latin American rice dishes but this I may convert me, it’s truly delicious. I used stock instead of water and was tempted to gobble up the leftovers.

• Arroz rojo

  • julie_o94mq6 on March 02, 2026

    Turned out very tasty! Took a bit longer and needed to add more broth. Flavors was very good with the suggested spice mix they had in the book! A bit clumpy, maybe too much liquid, washed the rice thoroughly but grains did not separate.

  • brooke_3jatay on May 27, 2026

    Need to let it simmer open air for longer to get rid of liquid. It also tasted amazing the next day!

• Refried beans

  • hashi on November 07, 2025

    Delicious and beany.

• Crispy open-faced quesadillas

  • rmardel on December 12, 2025

    This isn't so much a recipe as a guideline. I was attracted to it because of the way it made me think of the possibilities of quesadillas as a base for exploring flavors in new ways. My first batch used corn, zucchini relish and kimchi salsa. The second batch added some leftover chard and pickled mushrooms. This makes an exciting and satisfying lunch and it is fun to make as well as eat.

• Curried carrot and coconut soup

  • hashi on October 19, 2025

    5/5 all day. This soup is super warming and nourishing. Don’t skip the toasted topping.

  • saregama on February 09, 2026

    https://goop.com/recipes/curried-carrot-and-coconut-soup/

  • TinkerTaylor on May 12, 2026

    Made with combination of roasted carrot and pumpkin for the nice caramelised flavour - if you like a thicker soup so add less water/cream make sure to also adjust curry paste because it’s very spicy!! Needed another can of coconut cream.

  • Mari1 on January 27, 2026

    Fabulous flavor - one of the best soups I have made. The toppings are vital!

• Simple soba salad

  • isabelle_j5s8iq on March 30, 2026

    Really nice!

  • Ntesfai on December 11, 2025

    This soba salad was okay. I didn’t like the formatting of this recipe and I wish she was specific about how much dressing was being made so I can choose the best container for the job.

  • Pandan on May 05, 2026

    I just needed a basic soba recipe for a side dish, so this recipe came in handy. I used laoganma chili crisp, not homemade. Definitely doesn’t work as a leftover dish the next day because it gets so mushy but tasted great freshly made. Would maybe repeat.

• Spaghetti cacio e pepe

  • AtuG on April 05, 2026

    So easy to make and it was delicious! However, I did feel it a bit spicy because of the pepper, maybe add a little less next time. I loved how quickly this delicious pasta came out. I added frozen corn and the sweetness of the corn felt great. Just a question, is it normal to have the spaghetti all clump together when it starts to cool down?

• Creamy one-pot pasta with ricotta and peas

  • things.hannahlikes on April 04, 2026

    Tasty and easy. Used pesto instead of fresh basil, added a can of chickpeas for protein.

  • QuinceHouse on April 29, 2026

    I doubled the peas and blended 3/4 of them with an immersion blender. The blended peas folded well into the ricotta sauce. So simple and easily adaptable. Some mint. Some lemon. This is what you should make when your toddler is begging for Mac and cheese for the fourth time this week. Groundbreaking? No! But definitely qualified as a Good Thing.

  • monica_hl9itv on January 08, 2026

    I’d use shells (I used penne, too big) and next time I’ll loosen the sauce more than I did. Added prosciutto from freezer.

  • gpolkes on February 16, 2026

    Straightforward and great back pocket pasta dish. We used some aging chard that was sauteed separately and served with some chicken sausage to round it out.

  • bernalgirl on December 05, 2025

    I took Samin at her word and heavily adapted this one. I used whole wheat radiator, and to the ricotta and parm base I added chopped kale and 3/4 cup of riced cauliflower that I cooked with the pasta in the final minutes, a healthy spoonful of olive salsa verde, and 1/4 cup of slivered Chinese chives. It made for a satisfying and fridge-cleaning lunch. This ricotta-parm-pasta combination is familiar to me, but this recipe expanded my view of it as a workhorse for a quick pantry meal.

• Mara's tofu

  • BerkeleyBecca on May 31, 2026

    I used coconut aminos & extra firm tofu because that’s what I had. I was underwhelmed with the flavor & confused by the instructions for slicing the tofu.

  • matthew_jiod3h on April 07, 2026

    Pretty easy, pretty good

• Smashed cucumber salad

  • VineTomato on December 18, 2025

    This is absolutely delicious. I used baby cucumbers from M&S and they were so crunchy. Divine. Served with (vegan) ribs with gochujang, fish sauce and honey and japanese-style glazed sweet potatoes with sesame from Milk Street's Vegetables. A wonderful dinner and I can say I think these cucumbers were the winners of the evening.

• Cucumber-chia agua fresca

  • sgka on May 31, 2026

    Skipped the chia

  • QuinceHouse on June 02, 2026

    Love this. So light and refreshing. A great quick addition to a summer bbq. Don’t skip the chia. You need the extra fiber and you know it.

• Crunchy shaved pepper salad

  • bernalgirl on January 31, 2026

    I made this with a surplus of mini bell peppers, it’s light and delicious and was a nice accompaniment to roasted chicken.

• Pot of fresh shell beans

  • breadenthusiast on October 09, 2025

    The borlotti beans I grew in the garden really needed to be eaten. I served it with the garlic and herb labne and it was a real treat.

• Torn charred zucchini with chiles and mint

  • rmardel on February 16, 2026

    Fabulous combination of flavors! I did not use Nosrat's red onion recipe, but used some I already had in the fridge. I also subbed fennel fronds for the mint, because that is what I had in the fridge. Generally I think this recipe, like many of the recipes in this book, is a guideline that is very easy to play with. The combination of grilled zucchini, pickled red onions, chiles and herbs makes for a great, bright side dish that I will happily use again.

• Marinated roast beets

  • dana_ku6cap on May 13, 2026

    So easy!

• Vibrant beet labne

  • matthew_jiod3h on May 01, 2026

    Very pretty, very good

  • bernalgirl on February 02, 2026

    This variation on her herbed labna is gorgeous! It’s a great base for roasted vegetables and I loved it on mujadarah. And if you have somehow planned a beige dinner, it perks up the table nicely.

• Dark-roasted broccoli

  • janeths on May 18, 2026

    Quite tasty.

• Sautéed greens

  • bernalgirl on December 10, 2025

    I like the blanch-then-sauté approach for a silkier texture. I didn’t love the smoky version but look forward to trying the other variations.

• Gingery roasted cabbage wedges

  • SheilaS on February 26, 2026

    Delicious! This was great as side with fish. I will try the suggestion to serve it with rice and tofu for a simple meal.

  • nancy_ykljtr on February 25, 2026

    Roasted cabbage is always a hit. Great dressing - I also added a miso, garlic, ginger glaze on top for the roast.

• Pan-fried potato gratin

  • averythingcooks on December 19, 2025

    In my book, this is called "Skillet Potato Gratin" and we thought it was great. A 1/2 recipe gave us 2 generous (or perfect:) sized helpings & my pet peeve of underdone potatoes was not an issue at all. I had a small chunk of gruyere to finish off, so I grated it into the infused cream. I also cut the salt back by 1/3 and we were happy with that. Another winner from the potato section of this book!

• Crisp hash browns

  • averythingcooks on December 05, 2025

    Oh yes...these are good. I simmered my potatoes 1st thing in the morning to allow for around 10 hours of fridge time before shredding/cooking. I added a "chive & garlic flavour bomb" from the freezer near the end of the pan fry and these will be on repeat for sure.

• Shaken roast potatoes

  • averythingcooks on November 25, 2025

    Oh yes....these will be made again and again...and again :)

  • mrsmadam on September 29, 2025

    Excellent. I used baby red potatoes from the farmer's market and some oil I had left over from "confitting" onions.

  • Maefleur on October 12, 2025

    These potatoes were disappearing as I was plating up the rest of the meal. I thought I had made extra, but no such luck. So much for the leftovers for breakfast.

  • alexandra_sa3zcg on February 13, 2026

    Added rosemary, did ghee version. Best potatoes ever.

• Fluffiest mashed potatoes

  • julie_o94mq6 on March 29, 2026

    Quick, delicious and yummy!! Is there anything better than hot buttery mashed potatoes! An easy and delicious go to!

• Sicilian citrus salad

  • SheilaS on February 06, 2026

    This is barely a recipe, just citrus, pickled onions and olives on a plate but when it’s peak citrus season, you don’t need anything more! I used a Cara Cara orange, a blood orange and a Page mandarin, each with a distinct flavor.

• Steamed kabocha with sesame-ginger dressing

  • stephpbrooks on February 15, 2026

    Prefer the squash roasted but the ginger sesame dressing is delicious

• Joojeh kabob roast chicken

  • franchimou on April 30, 2026

    delicious and easy! would have liked a little more saffron flavor. the chicken itself was juicy but a little “boring” flavor wise but perfect with all the fixings (shirazi salad, garlic/herb labneh, and herb/lemon rice)

  • rmardel on December 30, 2025

    I loved this! I soaked the saffron threads (without pounding) longer - for an hour. The water was a deep reddish orange and the saffron stamens had lost all their color and were white at the bottom of the bowl. Then I continued with the recipe and made the marinade. I left the chicken in the marinade for slightly more than 24 hours. After roasting the chicken was tender and moist, even the breast meat had a delicate texture with a subtle flavor of saffron throughout. The smaller pieces, closer to the exterior had a more noticeable saffron flavor, but the saffron was not dominant or in your face, more of a gentle wafting of flavor that enhanced and added new dimension to the chicken rather than overpowering it. The saffron flavor was most dominant closer to the skin, not surprisingly, but still present even in the bits of breast nearest to the bone, although there it was almost a whispering afterthought of flavor. I will definitely be using this technique again.

  • gpolkes on January 07, 2026

    A very moist chicken! We found the flavor of the marinade didn't come through as much, but a great way to use up an open container of buttermilk. I also found the whole yellow onion to be too much, so saved a third of it to roast with vegetables under the chicken the next night.

• Piri Piri chicken

  • Maefleur on October 12, 2025

    This chicken was delicious, the sauce is spicy, tangy and flavorful! Served with the suggested shaken roasted potatoes (which disappeared quickly) and a big tossed salad. Needs a little advanced planning to marinate overnight, but you'll be glad you did.

  • PriyaPath on March 27, 2026

    So so good. Keep the marinade on hand in the freezer so you can make this recipe anytime.

• One-pot chicken with pearl couscous and preserved lemon

  • GinaRhodes on February 09, 2026

    I thought this was a solid, simple dish, but my friend loved it and had multiple helpings. I already had preserved lemons so I just deseeded and blended them for the puree.

  • Katie on April 04, 2026

    Took a bit longer to cook than stated. I added extra lemon and liked that — otherwise it was pretty sweet. It also needed extra liquid.

• Golden chicken soup

  • saregama on February 09, 2026

    https://goop.com/recipes/golden-chicken-soup/

  • bernalgirl on February 02, 2026

    I used leftover chicken and homemade stock, the twist here’s is the spices, which yield a gorgeous and delicious soup. Feels like a healthy antidote to a winter chill!

  • brandi_elvop8 on January 25, 2026

    Very warm and sunny on this cold snowy day!

• Chivi spice chicken thighs

  • kate_8v3dzp on December 07, 2025

    I accidentally added an extra chipotle and it was perfect for me but too hot for my family. Maybe if I hadn’t halved the chicken. There’s so much sauce but it’s so yummy and I think can be saved for say, enchiladas

  • bernalgirl on December 08, 2025

    I really liked this dish but suggest some changes. First, there seems no reason to dirty a skillet *and* a casserole if you have a skillet or Dutch oven with a heavy lid. I sautéed the onions, added the garlic and proceeded with the recipe simply mixing the chipotle chiles, bay leaves, and cilantro stems with the onions since they were going to be mixed once the liquid was added. I wish I had added the remaining chivi spice to the onions to bloom rather than adding it with the liquid ingredients as written. On the cooking time, an hour and a half at 375 was too long for the chicken. I think I would’ve been happy with 350 for an hour, then removing the chicken to broil for ~5 minutes to crisp the skin (it was still limp after 20 minutes at 475) while I reduced the sauce on the stove — another reason to use a skillet or Dutch oven. Overall, I really loved the sauce.

  • mpo on December 28, 2025

    This was a lot of work for an ok dish. By the time I got to the chicken being cooked, I did not purée the aromatics they cooked in, I just mashed it with a fork. Also, so much sauce, that skin didn’t crisp up, but that’s fine. Next time I would maybe just make with boneless skinless thighs or breasts.

  • Xyz123 on November 23, 2025

    The flavor on this was AMAZING! I adjusted it to make just two boneless chicken thighs and cooked the whole thing on the stovetop. Made some sourdough toast to mop up the juices. Can’t wait to eat the leftover piece tomorrow.

  • brooke_3jatay on May 27, 2026

    The puree of the onions, juices, and chicken fat once it was done was incredible! I also just used boneless skinless chicken thighs and it turned out great.

• Shoyu chicken

  • william_q4vejb on May 08, 2026

    I was worried about the braise-then-broil method, so I browned the thighs in the pot and deglazed with some wine before adding the braising liquid, and skipped the broil step. Like other commenters, I found there was too much sauce. I reduced it down by a quarter and it still was too much. Added some chili crisp and chili oil to round it out, I cut down the sugar about 25% and still found it a little too sweet.

  • stephpbrooks on February 15, 2026

    This turned out delicious but left a comical amount of sauce leftovers. We kept some to make a teriyaki-ish stir-fry later this week but still a lot of waste. The skin didn't crisp up, and I dont think it can with this method.

  • molly17659 on January 16, 2026

    The sauce is tasty but there is no need to add as much water as this called for. The skin never crisped up, which was disappointing. I even took it out of the sauce and broiled for a while. It darkened but still felt slimy when eating. It was super simple and had minimal prep (especially chopping) which I liked. Probably wouldn't make it again, at least like this

  • thefritschkitchen on October 13, 2025

    This was ok. The sauce was very good - but there was so much for it. It almost covered my thighs completely. The chicken was fine, surprisingly plain for having braised in the delicious sauce. It was also hard to get a good skin on the chicken - there was too much sauce for my broil to work. I should have listened to my intuition and broiled the chicken while the sauce was thickening on the stovetop - would have saved a few minutes that way too. Saved my leftover sauce (again, it was a lot!), not sure what I will do with it, but may just serve it with some chicken and rice. Not sure if I will make again - very easy, but not super impressive turnout.

  • joyous on October 20, 2025

    I wish I had read thefritschkitchen's review as I had a similar experience. I used a 7 qt Le Creuset and the liquid nearly covered my thighs. I also had to braise for longer than an hour to get the thighs tender. Next time, I will broil the thighs alone without the sauce as I didn't get anything like crispy skin. I froze the 2 cups of leftover sauce we didn't eat and will make again as the flavor was great but the technique needed some work.

• Lamb tagine

  • jjmiciak on December 07, 2025

    This was a hit for us. Used ~3 lbs lamb shoulder. 30 min extra at 375deg (per note suggestion) was perfect and gave tender result. One alteration: did not transfer to a dish for the oven bake, instead just covered dutch oven and baked.

• Simple chicken thighs

  • hashi on January 05, 2026

    This recipe is so straightforward and easy. Lemon and garlic are always a great combo.

  • Noknifeskills on May 19, 2026

    I haven’t cleaned my grill in forever so these happened on the stovetop. I would love to try this after a long marinade but the flavors were solid after only 30 minutes. Dinner was ready in a pinch. These need a little dressing up- definitely meant to accompany or be part of a dish. Ex: tacos or rice bowls

  • leila_ub57fe on May 31, 2026

    Idk about the rest of the world but I think you shouldn’t call a recipe “simple chicken thighs” if it requires me to have and prepare a grill to make these.

• Chile crisp chicken salad

  • molly17659 on June 01, 2026

    I haven't gotten around to making her Chile crisp just yet so i subbed a good one I picked up at the farmers market. This is a wonderful recipe! So quick and easy. I'm looking forward to trying with her Chile crisp once I collect all of the ingredients!

  • CookinCam on February 05, 2026

    I brought these to a party and they were a hit! The chili oil crisp makes it hard to assemble while looking pretty

• Kuku-kopita

  • amanda_8k2y5u on April 10, 2026

    Made the filling the day before, first time working with phyllo dough and assembly was trickier than I bargained for - but turned out deliciously!

  • Running_with_Wools on April 19, 2026

    A bit of a project but so herby-delicious! I would absolutely make it again. I couldn’t find fresh dill so I used three teaspoons of dried with an extra bunch of parsley.

  • caitlineimile on May 02, 2026

    To lay the phyllo as described it would require 32 sheets (8 layers on bottom and top, and each layer requires two sheets laid perpendicular to the pan). My 1 lb package contained only 16 sheets. Realized this half way through and reduced the layers and put some the length of the pan to adjust.

• Fluffy pork meatballs

  • Staceydee on March 07, 2026

    Obsessed with this recipe. Makes an amazing meal

  • averythingcooks on March 05, 2026

    I scaled to 1/2 with a yield of 9 good sized (44 g) meatballs. I oven roasted @ 425 (rather than the broiler) and pulled them early to finish in the pan with stir fried broccoli, sweet peppers, red onion + a jam based glaze & our favourite thin, Asian style noodles. I skipped the fennel seed (but would use if making a tomato based sauce) and these were, as promised, light, fluffy & very tasty.

  • Carriejean76 on March 02, 2026

    Made exactly as written- added 1/2 tsp salt total. Very tasty!

  • DFarnham on October 10, 2025

    We really enjoyed these. Served them with referenced tomato sauce over olive oil fried bread. I started way too late to do the double chill so I formed the balls and threw them in the freezer for about 20 minutes. Worked great. Loved panko over bread crumbs! Makes a much better meatball--not so stodgy. If you are making the the tomato sauce, I'd 1-1/2 the recipe. Definite repeat.

  • gabster3375 on January 21, 2026

    These were true to their name and so fluffy! I used ground turkey instead of pork and they were still pretty moist and delicious. I am sure with pork it would have reached another level. I used them to make meatball subs and they were divine. Definitely a keeper

• Dungeness crab with Calabrian chile butter

  • bernalgirl on February 24, 2026

    I had the crabs boiled at the pier but made the chile butter to accompany them and we loved it. It’s spicy and the vinegar finish is a perfect complement to the sweet Dungeness crab.

• Shrimp with Calabrian chile butter

  • pattyatbryce on November 20, 2025

    Excellent recipe. Easy to follow and the shrimp came out perfectly. The chili butter is a winner and would be great with veggies, any shellfish, and probably more.

• Fresh pasta sheets

  • matthew_jiod3h on April 26, 2026

    Best pasta dough I’ve ever made Happy Yolks

• Creamy spinach lasagne

  • amanda_43tuj8 on April 12, 2026

    So good! Probably the best Lasagna I’ve ever made! I did add some soy fennel sausage to it and two eggs to the ricotta mixture.

  • matthew_jiod3h on April 26, 2026

    WOW

  • VineTomato on December 18, 2025

    One of the better lasagnes I've made in my life. Delicious, subtle favours that work in absolute harmony. Too big for my standard lasagne dish so I skipped a layer or two!

• Simple tomato sauce

  • gabster3375 on January 21, 2026

    Such a good simple recipe! Good quality tomatoes are important since it is so simple. I tripled the batch and used it throughout a few different meals. Great weeknight sauce.

  • matthew_jiod3h on April 26, 2026

    Gusta Rosso SMs for the win

  • Carriejean76 on March 02, 2026

    Made fluffy pork meatballs to add to this sauce. Sauce comes together quickly and tastes great!

  • et12 on May 03, 2026

    Tasty sauce for so few ingredients and easy to make too. Doesn’t blow you away but good recipe to have on hand.

• Béchamel

  • matthew_jiod3h on April 26, 2026

    Perfection

  • amanda_43tuj8 on April 11, 2026

    Easy to make and delicious. I made it with Oat Milk with the same measurements and it came out great.

• Lasagne al sugo

  • harry_14phue on March 29, 2026

    Sensational. I love to make this when I had an annoying day at work and I need something to take my mind off it!

• Sky-high focaccia

  • francisfrancis on February 17, 2026

    I preferred this over her original focaccia recipe in SFAH. Beautiful results with this one: great texture and flavor, and she's not kidding with the "sky-high" description. Will def make again.

  • matthew_jiod3h on April 03, 2026

    So good!

  • beano78 on April 06, 2026

    The flavour of this is amazing, however it didn't rise like it should and just wasn't quite right. I suspect it may well have been my errors in proofing etc based on the other reviews for this being consistently 5 stars. I will definitely try it again!

  • JFrauenheim on March 09, 2026

    Amazing!

  • QuinceHouse on January 30, 2026

    Reviewing again since I made it again. Really consistent. Delicious.

  • QuinceHouse on November 16, 2025

    This is such a stunner. Worth the time commitment.

  • bwhip on November 24, 2025

    Wonderful recipe. Super easy to prepare, just takes some time with an overnight rest in the refrigerator. Bubbly, pillowy, soft and flavorful. This will be our go-to foccacia recipe. I added the tomato-garlic-thyme combination from the "Dessert Person" cookbook, which we always love.

  • KCKB on November 28, 2025

    This was delicious! Light, pillowy, fluffy, with a lovely bottom crust and great flavor.

• Oat and honey dinner rolls

  • vegabond2016 on May 06, 2026

    Delicious rolls! More time consuming than your average roll recipe (due to the oatmeal component), but worth it in my opinion. They taste somewhat similar to Cheesecake Factory's brown bread, but better!

  • rosasharne on April 12, 2026

    Only one egg goes in the dough, the other is a wash--this batch got two eggs..

  • rosasharne on April 13, 2026

    double recipe, one loaf one pan of rolls

• Fluffy pita pockets

  • MaryJane7 on November 08, 2025

    As I was making this recipe, after adding the ingredients to my stand mixer, I noticed it looked really watery, but I assumed it would come together. But even after 10+ minutes of kneading, it stayed soupy. I’m a relatively experienced bread baker, though I haven’t made much pita before. The recipe says the dough should form an elastic ball after kneading, which definitely didn’t happen for me. I checked the ingredients multiple times and measured everything on a scale, so I’m pretty confident the amounts were right. I ended up adding significant amount of flour just to give the dough some structure. I was able to make it work and they actually turned out to be the best pitas I’ve made so far, with most of them puffing beautifully. I’m still confused though. Why the flour amount was so off?

  • Abchmiel on January 11, 2026

    Overall, these turned out really wonderfully. She does underestimate the amount of flour needed for the dough as it was far too wet and wouldn’t come together. I added around an additional 1/2 cup of bread flour after I noticed this, which significantly helped and the dough then came together nicely. First proof was about 1.5 hours and I kept it on the counter under a bag with hot water and the dough covered with a bread towel. Did the same after shaping them. Used my pizza stone to bake them and it worked perfectly.

• Chewy sesame flatbreads

  • Abchmiel on January 25, 2026

    Made these after having previously made the fluffy pita. Given my experience with those I had a feeling the dough would be a little wet and require more flour, which it required about another 1/3-1/2 cup of flour. Rose beautifully. I cooked them in a cast iron but think they would’ve turned out even better on the grill. I agree to not roll them out too thin! Tasty and chewy :)!

  • janetjanetjanet on January 16, 2026

    Try not to roll these out too thin or else they won’t be as chewy or doughy and steamy. Freezes well and reheats in microwave 15-20 sec

  • aubrey_250xa9 on April 23, 2026

    Had to add more flour than the recipe called for (dough was sticking to the bowl quite a bit), but these turned out incredible!

• Marion's yeasted waffles

  • anna_1bxel8 on May 18, 2026

    I love these waffles. Served with pistachio spread, strawberries and whipped cream. Delightful.

  • skvalentine on February 03, 2026

    Delicious! These are so easy and my kids were thrilled to have waffles on a school morning. I will be trying the buckwheat version next.

  • things.hannahlikes on April 25, 2026

    These are very good! We've made them with bacon as suggested, with part whole wheat flour, and exactly as written. Good every time. Very fluffy inside, crispy on the outside. A little tangy, perfect for maple syrup and fruit on top.

• Russian honey icebox cake

  • Staceydee on March 07, 2026

    Really great. But I didn’t take the honey far enough

  • pattyatbryce on April 22, 2026

    I loved the creamy part, but not sure I loved the use of graham crackers. I'd probably go one less layer of crackers. It takes a lot of time with cooling steps if you make your own dulce de leche using a stovetop method.

• Yellow buttermilk cake

  • darcie_b on February 24, 2026

    I made this in 8 x 2” pans instead of the 9 inch pan called for because I like a taller cake. The reverse creaming method worked great (I have used it since I got the first addition of The Cake Bible.) The frosting was rich and divine.

  • QuinceHouse on February 22, 2026

    Incredible. And I usually dislike the reverse cream method.

  • skvalentine on March 02, 2026

    Very nice and festive cake! Served at Emmett's 8th birthday party.

  • molly_utp3qf on May 30, 2026

    Cake was perfectly moist and fluffy - I’ll be using this recipe again! I didn’t love the frosting - found it to be a bit too rich and not as sweet as I’d hoped.

  • katmagdunn on November 09, 2025

    The texture is amazing and I really liked it, but be warned this cake is not nearly as sweet as you’d think! I was horrified when the feedback was that it was “salty” and “savoury.” I think it was more tangy— if you’re not usually a cake person this cake is for you. In London buttermilk is hard to find so I used kefir.

• Sour cream fudge icing

  • liz_x18e8p on February 10, 2026

    Perfection. Added this to the top of the one-bowl chocolate cake and it was a chocolate-lovers dream. The frosting is shiny and fudgy and easy to spread. Perfect salt balance.

  • skvalentine on March 02, 2026

    Delicious! Served on the yellow buttermilk cake for Emmett's 8th birthday party.

  • QuinceHouse on February 22, 2026

    So good! Served on the yellow buttermilk cake.

  • darcie_b on February 24, 2026

    This is rich, divine, and comes together easily.

• One-bowl chocolate cake

  • ellen_gvlooi on March 28, 2026

    making for a birthday, very quick and easy, everyone loved it! paired w cream cheese frosting suggested

  • ellen_gvlooi on April 20, 2026

    made again for another birthday

• Cream cheese icing

  • ellen_gvlooi on April 20, 2026

    classique and great

  • ellen_gvlooi on March 28, 2026

    classic and perfect

  • gamulholland on March 17, 2026

    Classic cream cheese frosting— perfect.

• Preserved lemon and labne cake

  • Aubr3yy on March 08, 2026

    I never thought I could be obsessed with a dessert but here we are! Lol This cake is simple to put together if you have the preserved Meyer lemon paste. I love the unique flavor the paste gives the cake - it's like this earthy lemony flavor that I want to make a part of my everyday life. The glaze is a must and I like how it makes this glass-like coating on the cake. I honestly can't wait to make this again!

  • LaGa70 on April 02, 2026

    This was so easy to make and it was a knockout! Will be making again and again.

  • molly17659 on May 31, 2026

    So easy to make. I'm not sure I got the preserved lemon taste so much but the texture of this cake is like cheesecake meets angel food cake. It's fabulous!

  • hashi on November 15, 2025

    I want to eat this cake every day. It’s not fancy, but feels fancy and is not at all fussy. I used jarred preserved lemons. I don’t think they were Meyer lemons, but it worked out.

• Sparkling banana bread

  • gpolkes on January 13, 2026

    Mine also needed an extra five minutes of bake time but so moist and delicious! I had a surplus of mushy frozen bananas so made one with Bobs one to one gluten free flour mix and one with 75% AP and 25% dark rye flour and topped with blueberries and raspberries since we had no fresh bananas - both came out great!

  • hmckimmey on January 01, 2026

    Took an extra 12 minutes to bake and looked a bit wet when I took it out of the oven but after ten minutes rest it was perfect. The salt and sugar topping is a really nice touch, will bake again when I’ve got over ripe bananas.

  • StephCooksAll on January 15, 2026

    No bananas on the top for us. Very freezer friendly.

  • emily_3s6em8 on January 29, 2026

    WOW so easy and so good

  • Abchmiel on January 20, 2026

    As a banana bread ultra fan, this was good but not amazing. I do really like the topping. It did take about 5-10 mins longer to cook than expected. Next time I would add a little more brown sugar and walnuts or pecans. Would probably leave the bananas off the top too.

  • Clairehg on March 19, 2026

    Very light and fluffy. A very good banana bread recipe. Sweet but not overwhelming.

  • Sylfea on May 10, 2026

    Delicious bread with a fluffy texture. Made this in a round tin with buttermilk and peanut oil, did not do the topping (forgot). Mine was done after 45 mins.

  • Staceydee on March 07, 2026

    This is now my go-to banana bread recipe. Has been very popular every time I make it

  • skvalentine on April 22, 2026

    Not a favorite banana bread. This one had a very oily taste/texture, and the topping was too sweet for me.

  • jennsutherland on February 20, 2026

    Adapted this one to be GF. When GF and baking by grams, I’ve found this needs 250g flour - half almond flour, half GF blend. Reduce the oil to 1/3 cup for GF too otherwise it’s more like a pudding…a very delicious pudding. Ha! With these adjustments, this cake happily sits on the counter for 3 days so that you can grab a nibble everytime you walk past.

  • anothersarah on April 27, 2026

    This was a hit. The sweet and salty topping definitely elevates it. Very moist but did not find it oily. I would like to try again, subbing out half the AP flour for WW, a version that Samin noted online.

  • ljl1989 on May 04, 2026

    This was fine - we ate it, we finished it, but I have no desire to make again. My two complaints (1) this was VERY moist, to the point that I had to overcook the edges to get the middle to set (and I measured by weight so don't think I made an error); (2) I'm often a fan of salty-sweet desserts, but I don't think this level of salt works with bananas - we found it distracting. I also didn't love the whole bananas on top and found the texture a little off-putting, but that's a personal preference!

• Laurie Ellen's cardamom shortbread

  • Jane on May 13, 2026

    Cute cookie. Easy to make - roll dough into a log and slice off the cookies. Makes a lot but can freeze logs for future cookies. I served them with the Passion fruit parfait from the same book.

  • Abchmiel on January 12, 2026

    These turned out wonderfully— Kerry gold/european butter is a must. They came out the perfect level of soft and crispy. I used ground cardamom because I couldn’t find fresh and in retrospect I would’ve double the amount called for in fresh.

  • breadenthusiast on October 09, 2025

    I very much enjoy the cardamom flavour and the sugar is a nice addition. The process was more involved than how I normally bake shortbread. The texture was a bit different than what I'm used to: they had more of snap and were a bit crunchier, and less crumbly and rich. Personally I prefer the texture of a simple butter/sugar/flour shortbread, but I will definitely try adding cardamom to my usual recipe in the future.

• Cherry clafoutis

  • Abchmiel on January 11, 2026

    This was a decent clafoutis recipe— not my favorite but still good. I would’ve preferred to use a 10 inch cast-iron rather than the 12 inch she recommends as the clafoutis turned out on the thinner side when I prefer them a little thicker. If I used a 10 inch cast-iron 1 pound to 1.25 pounds of cherries would’ve been better. ?

• Passion fruit curd

  • Jane on May 11, 2026

    It was a bit runnier than I expect a curd to be, though I cooked it to the recommended temp. And chilled it overnight. Though it tasted great. The issue may have been that I used frozen passion fruit juice not pulp, though she suggests that as an option. I used it to make passion fruit parfait.

• Passion fruit parfaits

  • Jane on May 11, 2026

    I made this in a large bowl rather than individual jars as I was taking it to a cookbook club. The passion fruit curd was a bit runny, despite chilling overnight. The dessert was pretty and very light. It would have been better with fresh passion fruit pulp on top but I couldn’t find them.

• Vanilla bean rice pudding

  • PBBrownie on November 03, 2025

    Made exactly as written. I was skeptical about cooking the rice for two minutes in a separate pot, but the texture and consistency of this rice pudding turned out great. Maybe my fave rice pudding to date!