• averythingcooks on March 23, 2026

  Oddly, the 2 page butter spread (under the main heading "Good Butter as a Snack" does not seem to be indexed while a couple of recipes that appear much later in the book that use the butters are indexed. Anyways, on pages 36-37, there are recipes for snail butter, Calabrian chile butter & anchovy butter.

Notes about Recipes in this book

• Peppers & anchovies together forever

  • lholtzman on June 02, 2026

    Love this. I used a cherry tomato instead of cucumber. It was super easy and I would definitely make it for my next get together.

• Artichoke hearts with anchovies & Parmesan

  • rglo820 on February 08, 2026

    Not my favorite. Very salty and acidic. The vinegar overpowered the cheese.

  • tyler_0hip0t on March 13, 2026

    I like all of these things individually, but they were barely palatable together

• Lupini beans with garlic & parsley

  • DKennedy on January 18, 2026

    Made this recipe with some changes. Added Smoked paprika and orange zest inspired by La Buvette beans. So good. In regular rotation.

  • EatinSnax on February 23, 2026

    I had never heard of Lupini beans before, but after trying this, I’ll be keeping jars on hand. These are a such great quick snack to whip up with drinks! Addictive little pops of flavor. Mine were quite salty out of the jar and needed no additional salting.

• Lentil dip with toasted garlic & crispy herbs

  • jess_na6y7k on February 21, 2026

    Made this for a Friendsgiving and it tasted great. It was however not the prettiest dish on the table

  • BearTrapHouse on March 17, 2026

    New go to to bring places. Would double the topping

  • Katie on April 22, 2026

    Used yellow split moong dal, and I’m not positive if this is the same as the yellow lentils she means, but it was completely delicious. I served it with baguette and a snap pea salad, and it made a perfect and simple weeknight meal.

• Labne with caramelized harissa

  • jdejong on January 08, 2026

    I add harissa to labneh all the time, but it never occurred to me to caramelize it first. I served this with Moroccan lamb stuffed sweet potatoes. Delicious!

  • DKennedy on January 18, 2026

    Makes a lot.

  • rglo820 on February 08, 2026

    Very easy addition to a mezze spread. My harissa was very mild and I would double it next time.

  • peacheater on April 09, 2026

    Good! Can see how this would be good for a party.

  • bernalgirl on April 13, 2026

    The flavor in this caramelized harissa is lovely, making for a very easy recipe. I subbed preserved lemon paste for the lemons. This is particularly great with crudités.

  • dave_0g7g1w on April 16, 2026

    So simple and so so good

  • Pandan on May 04, 2026

    So easy, perfect fo me weeknights when I don’t have time to cook. I enjoyed this for several days. Could have this and a good bread for dinner.

• Herbed artichoke dip

  • lean1 on December 10, 2025

    Used Non fat Greek yogurt instead of sour cream. Very tasty. Chopped the chokes really fine. May cut back on the lemon a bit.

  • bernalgirl on April 13, 2026

    This tasted very bland the day I made it. I added a teaspoon of Worcestershire sauce, put it in a serving bowl and crossed my fingers. By the next day the flavors developed and it was great with potato chips. Note that 8 oz. Is too much water chestnuts, while it’s annoying to have them left over, I’d just use 5 oz. next time.

• Radishes with butter & salt

  • jmohart on March 06, 2026

    Glad to have tried it, would rather have bread with fancy butter

  • GloriaG on April 21, 2026

    I was intrigued when I saw several recipes calling for simply spreading creamy sweet butter on radishes and sprinkling with salt. Beautiful purple French breakfast radishes were a wonderful place to start and the butter balanced the spicy taste but I think the salt over-powered the overall dish.

• Cracked spiced olives

  • bernalgirl on April 13, 2026

    I heeded a warning about too much fennel and added just a teaspoon. These are not particularly exciting, I preferred Samin’s version.

• Chicken broth, the long way

  • tara_2c04wg on February 03, 2026

    Made with rotisserie chicken

  • Acarroll on March 03, 2026

    Yummy! My celery was bad so I added some celery seed instead. Also added a little mango-habanero hot sauce for a spicy kick. I won't be throwing out a chicken carcass again!

• Chicken noodle soup with lots of lemon

  • EatinSnax on November 12, 2025

    I made a batch of chicken broth the day before getting this book, so this seemed like a good recipe to try first. This is probably the best chicken noodle soup I’ve made. It’s all the things I want classic chicken noodle soup to be. Like she says in the description, it’s a simple soup that’s only as good as your broth. Will repeat!

  • Pimlicocook on December 28, 2025

    Tangy and salty, in all the right ways, plus lots of fresh herbs adding freshness. Made with meat from chicken wings used to make homemade chicken stock in pressure cooker. Simple, easy and delicious.

  • Acarroll on March 02, 2026

    I chickened out (ha) and used Not Chicken bouillon - although I did save the chicken carcass and will be making the chicken broth from this book today. Made this for our sick family. I like that the lemon is added at the end (I love lemon, fam doesn't). I also used dried dill because that's what I had. This is a total keeper. Also added spaetzle instead of traditional egg noodles, and half of the meat from 1 roasted chicken.

  • lindsey_5xsrit on April 10, 2026

    A good foundation for a chicken noodle soup - made the broth her way too. I personally perfer to amp up all the flavors (more lemon, herbs etc) but a great base. Would try again with lime and cilantro instead of lemon and parsley for a twist.

  • averythingcooks on May 04, 2026

    With homemade stock & roasted chicken meat on hand, I came here and we love the result. I added dill in 3 forms...a garlic dill butter to cook the onions + some celery (our preference over just simmering the onion), my last cube of herbdacious (which includes lemon, dill & parsley) & then the fresh dill to taste. This soup is a perfect example of how fresh lemon beautifully brightens up dishes when added at the end.

• Ginger & greens noodle soup

  • olivia_q6vdxl on February 18, 2026

    Obsessed with this soup. I’ve made it twice already. The second time I doubled the ginger herb mixture. ;) Made the chicken before hand in a sous vide. This is truly a soup that heels. Truly the most perfect sick day soup.

  • EatinSnax on February 23, 2026

    I made this soup when I was feeling under the weather, and it was so healing. My husband and I barely said anything during the meal because we were too busy grunting contentedly and slurping up the broth. Excellent.

  • bernalgirl on April 05, 2026

    I had leftover grilled chicken, as well as kale, radish and beet greens, a small bunch of sorrel, and some sturdy stalks of green garlic. My pasta choice was anelletti. This is nourishing, full of flavor, and comes together easily. Finishing the soup with half of the scallion-parsley-ginger mixture adds a fresh note, and even with the sorrel we were liberal with the lemon. One thing about this recipe: its flavor defies profiling. When we thought about what hot sauce to add (because my husband and son always do), everything from Crystal to sriracha to Tapatio seemed too much so we defaulted to Marie Sharp’s Original, which we generally consider the most neutral in our collection.

  • rachael_18bc7s on April 14, 2026

    This was so good. Had the same healing effects as pho. A few mods: - poached chicken breasts and used the cooking liquid as the stock base + added a quart of bone broth - lots of lemon and crushed red pepper to serve - kept pasta separate for reheating so it didn’t get fluffy -

  • denmar086 on May 03, 2026

    This hit the spot on a chilly Sunday. I followed the recipe using Better than Bouillon, kale, bowtie pasta, and fresh rotisserie chicken from the local grocer. I did add all the herb/ginger mix to the soup, even though it said to save half for topping, because I didn't want to deal with storing the leftovers separately. It did take me forever to prep this meal, but I will make this again!

• Chicken soup for summer colds

  • suzan_icugxz on May 30, 2026

    So super tasty! Made this while we all had a cold and I added a bit of extra garlic to speed up the recovery :)

• Kimchi-tomato soup with rice & a soft egg

  • Maefleur on November 18, 2025

    A very flavorful soup which is as described, brothy, heavy on the tanginess and full of texture. I skipped the optional soft egg and added some leftover roasted chicken instead. Use what you have! A winner with my crew.

  • Eater1547 on December 30, 2025

    This recipe is easy and fantastic. I put the egg in and it balanced the flavors sooo well. It’s perfect on a cold day. Just the right amount of kick. Skipped the rice and used the tamari with great success. It will be on regular rotation for me. A bit too spicy for even my adventurous kiddos, but that might just be a function of the kimchi I chose.

  • Pimlicocook on January 05, 2026

    Love a kimchi soup! Rice and egg make this more substantial, while the tomatoes provide a rich taste to complement the spicy, tangy kimchi (different from the equally delicious aubergine or mushroom version I’ve made before). Made in pressure cooker with excellent results: 3 minutes at high pressure once rice added.

  • Melissa_427 on January 21, 2026

    Quick, simple, and delicious. Really loved this with the soft eggs. Also threw a slice of American cheese in the bowl, similar to the way we ate spicy ramen in South Korea, a definite win!

  • emscott66 on February 17, 2026

    Tastes great but not very substantial.

  • lily_o1t41p on February 21, 2026

    An excellent soup for fermented food lovers! I made with miso instead of fish sauce to keep in vegetarian. Very tangy and kimchi-forward, which imo is a feature not a bug, but be forewarned! The soft cooked egg is an excellent complement, and I think that the pat of butter on top idea would bring a little more depth and balance to the bowl (sadly, out of butter, but a drizzle of sesame oil was indeed a good idea too).

  • Lepa on March 08, 2026

    We love kimchi so this was an easy win for my family.

  • bernalgirl on April 14, 2026

    The best thing about this soup is the jammy egg (mine goes for 6.5 minutes). I used can tomatoes and added diced firm tofu. I liked this fine but I’d rather have kimchi-jjigae over rice —with a jammy egg on top! — and not have the rice absorb every bit of liquid in the leftovers.

• Very classic split pea soup

  • alinutzamica on December 04, 2025

    So simple, but so good!

  • Lepa on December 11, 2025

    I used yellow split peas and they never fully cooked (after 2.5 hours) so maybe they were old? The final soup had hard bits and that was unpleasant but maybe not the recipe's fault. Also, I used guianciale and it was a but it too fatty. So lots of mistakes here but I think it's worth trying again.

  • mpo on January 03, 2026

    I used green split peas after reading about the difference between yellow and green. I cut the amount of peas and broth in half but maybe I simmered too high because all the broth disappeared and this became more of a mash, which was fine too.

  • meaghan_h4817e on January 10, 2026

    Loved this recipe, forgot to take a picture with the crispy bacon topping. Definitely will be making again!

  • jdejong on January 11, 2026

    Made this with bacon, homemade turkey stock, carrots, and leeks. Liked the technique of cooking the vegetables in the bacon fat and reserving the crispy bacon to serve on top. Simmered until the peas were tender and the soup had just thickened. Topped with fresh dill. I really appreciate the premise of the “pantry staple lifestyle” in this cookbook, since that is how I approach most of my daily cooking.

  • Lsblackburn1 on February 24, 2026

    Yum! My store had guanciale on sale so I used that. Very fatty and oinky but delicious. I used Rancho Gordo split green peas and one leek instead of an onion.

  • FoodieNC on March 07, 2026

    Made the no bacon version. Rutabaga flavor was not strong or barely there, surprisingly, and I like rutabaga. Tasty with the lemon added at the end. Would make again.

  • Emily Hope on March 13, 2026

    This was a good split pea soup, nothing groundbreaking. I liked the rutabaga and would use it again. The bay leaf definitely makes its presence known (I did use a fresh one from our tree). My bacon threw off quite a bit of fat, so I poured off all but 2-3 tablespoons, which was plenty. Noting that no one in my family really liked this but me :-(

  • skvalentine on May 20, 2026

    This was OK. Everyone ate it without complaint, so that's a good sign haha, but it wasn't my favorite soup ever. I used a parsnip and a potato, and used leek instead of onion. Probably would be better in the winter (I made this in May in Florida).

• Dilly bean stew with cabbage & frizzled onions

  • Lepa on December 27, 2025

    We made this as a simple, healthy change of pace after eating lots of rich food over the last few days. It was soothing, bright, and delicious. We serve it with sour cream. Definitely adding this to our regular rotation!

  • tmjellicoe on January 04, 2026

    Super easy. A touch tangy to my palate so I will reduce the vinegar slightly for a time and build my preferences up to as written. I halved the recipe and it made two very generous portions. A half recipe could easily feed 3 people with an accompanying sandwich or salad.

  • mluke on January 10, 2026

    This has entered weekly rotation - so easy, and far more delicious than you’d expect. Highly recommend.

  • Kaylin283 on January 14, 2026

    What a great lil recipe for when I feel lazy and cozy and don't feel like doing much more than chopping a single onion but expect a high payoff. This recipe is truly something from nothing, the essence of this cookbook. The day before, I cooked a full pound of rancho gordo yellow eye beans and used half of it in the baked bean/caramelized cabbage recipe on page 165, and reserved half for this one. The starchy bean broth from yesterday's pot also went in as my broth for this recipe. Definitely keeping in my menu rotation.

  • jdejong on January 22, 2026

    I used a full bag of Rancho Gordo Caballero beans, so I increased the recipe proportionately. I added about 4 oz of guanciale to the recipe (frizzled onions and shallots in the fat) and added the guanciale to the soup at the end of the cooking time. Used homemade chicken stock and a combination of white and red cabbage. Although I cook with a variety of vinegars, I was skeptical about the distilled white vinegar. I ended up using the full quantity and was happy with the result. Love that the recipes I have made from this book so far truly are adaptable to what you have on hand. This will be a go to winter soup for us!

  • elisa_m95b99 on February 09, 2026

    Loved this!!! Short ingredient list but lots of flavor . Will definitely be making this again

  • alinutzamica on February 11, 2026

    Another winner from this book! Excellent!

  • katmagdunn on February 15, 2026

    This was unreasonably delicious for what it is; the key I think was using extremely good jarred beans (bold beans white beans) and fresh chicken stock. Don’t scrimp on butter either

  • Lmaru on February 25, 2026

    When the recipe was almost finished I wasn't very impressed – until I stirred in the dill, and then added the frizzled onions to my bowl. The dill somehow elevates it without becoming an overwhelming flavor. I did think it benefited from having lemon slices on the table to squeeze on individual bowls.

  • Willora on March 06, 2026

    Easy recipe. The dill is crucial and highly recommend serving with yogurt. I also fried an egg and tossed it on top and that was a great addition.

  • nancy_ykljtr on March 08, 2026

    Comically easy and such a hit! We charred the cabbage in the pan first with salt and pepper just to add some additional color / depth of flavor.

  • gootenbeez on April 02, 2026

    They hype is well deserved. Easy and soooooo delicious. Will add this to my soup rotation. I'd even say it's healthy too!

  • snackbaby on April 04, 2026

    I love! all good things in here

  • SheilaS on April 06, 2026

    Delicious! I used Rancho Gordo cassoulet beans that I’d cooked ahead. I added a few arbol chilies to the beans and appreciated the warmth they added.

  • BearTrapHouse on April 10, 2026

    Another Alison banger. So simple.

  • Pandan on May 04, 2026

    I loved this, would definitely make again! Rounded taste & nice and cheap winter dish.

  • Plumberful on May 13, 2026

    Another winner from “Something from Nothing”— “Dilly Bean Stew with Cabbage and Frizzled Onions” page 65. We loved it!! Simple to make, inexpensive and delicious.

  • sophie_lfm61y on May 20, 2026

    Easy, cheap, and tasty!

  • lholtzman on June 02, 2026

    I loved this soup. The beans give it protein, so it’s more substantial than other cabbage soups. I added more vinegar to give it a more pickleier flavor.

• Pork noodle soup with toasted garlic & greens

  • gamulholland on December 24, 2025

    This was a banger— our picky 12-year-old is asking for seconds. Lots of umami but very clean tasting. We made it with ground turkey and I forgot and threw the pork in with the toasted garlic and just had the garlic in the soup, not on top, which probably just made the broth more delicious. Definitely making this again!

  • Jviney on January 04, 2026

    This was very good, warming and healthy. Might have been the strength of my red pepper flakes or the fact that we have colds/tender throats, but I’d start with 1/2 tsp red pepper flakes next time as it was quite spicy. Otherwise, quick and easy and delicious.

  • mark_bnltpc on January 09, 2026

    Pretty flavorful! I made with turkey.

  • ceisenmann on January 27, 2026

    would give this a 3.5. good not great or surprising, I think? but perfectly tasty, I think I just wanted something a little zippier in some way

  • elisa_m95b99 on February 09, 2026

    I really enjoyed this ! I kept the noodles and broth separate which worked out great for leftovers ! Love that the noodles cook super fast too .

  • thefritschkitchen on March 25, 2026

    This was tasty and a four out of five from our family. My fried garlic was bitter, I may have let it go too long. More noodles for us next time and I was wanting a squeeze of lime on top. Otherwise, very nice!

  • bernalgirl on May 07, 2026

    So easy to put together and very satisfying. I added sliced scallions with the pork, and used somen noodles in place of rice noodles, they are equally thin and hold up better to reheating than rice vermicelli. We thought this needed a hit of acidity, and added Six Seasons Fish Sauce-Sauce at the table; Prik Nam Pla, Prik Nam Som, or Nuoc Cham would also be great.

  • Plumberful on May 18, 2026

    This is very tasty and simple to make, as well as easy to customize, based on what you have on hand. I love cilantro, and pea shoots, but had none—so this batch has lots of chives and baby arugula from our CSA basket this week.

  • emscott66 on May 26, 2026

    Added some rice vinegar to brighten the broth and loved it. It’s also delicious to add a bit of chili crisp when serving .

• Summer vegetable soup with hominy & lime

  • kristin_r2njsu on June 02, 2026

    Super simple pozole-like soup. I added shredded chicken to bulk it up.

• Potato leek soup with dark leafy greens

  • abrownb1 on November 24, 2025

    Nice soup and I love that you use the full leek. I don't quite like dill as much as Alison so I just used a little and it was very good. It would probably be great with some bacon, too. I recommend chopping the greens a little despite the book saying to just tear it to for in the spoon easier. Alison says to skip this recipe if you don't like dill and honestly, it's a great soup even without the dill so don't let that hold you back! This recipe is also available on her website and YouTube.

  • Pimlicocook on December 05, 2025

    The dill and the white wine vinegar lift the soup, giving it a tangy freshness.

  • meggan on January 27, 2026

    I used cilantro instead of dill and frozen kale instead of fresh greens. A good hearty weekday meal.

  • sardinelover69 on February 11, 2026

    I added speck as a topping, the soup is delicious in its simplicity

  • alinutzamica on February 15, 2026

    Not my favourite potato Leek soup. 5/10

  • simone_lu3llo on March 09, 2026

    We enjoyed this! Would go heavier on the salt and pepper; add bacon or another fatty meat element for next time.

  • Emily Hope on March 13, 2026

    There's something about this soup that is incredibly comforting and delicious -- I've made it twice now and both times have eaten the leftovers for successive lunches until it was gone. I def did not go as heavy as she does on the dill the first time around and that was good for us; the second time I was out of dill and used parsley instead, my husband (not the biggest fan of dill) did say he wished it had been dill instead, go figure. I thought it was fine both ways!

  • Plumberful on April 17, 2026

    This is a terrific Potato Leek soup. Most of my ingredients were from my local farm pickup yesterday—leeks, green onions, spinach and arugula, and I made the chicken stock from chicken feet from another family farm. Best stock ever! The sour cream, vinegar and dill really took this up a notch, for me. A new favorite!

  • bernalgirl on April 18, 2026

    I tasted this soup at each stage: 1) just after wilting the greens, 2) after adding a dollop of sour cream and fresh dill, and 3) as suggested topped with tinned fish (mackerel). I was surprised at how much I liked it plain and it just got better from there. I used chard leaves and 50/50 chicken broth and chicken Better than Bouillon. Alison Roman likes dill much more than I do but she’s bringing me around.

• Spiced squash & lentil soup with fried shallots

  • Apollonia on January 03, 2026

    Very good soup, with lovely flavor and (relatively) minimal ingredients. Serves 6 easily.

  • simone_lu3llo on February 15, 2026

    It turned out very good, everyone enjoyed! The acorn squash dissolved nicely into the soup, however, I was worried during the first 15-20 min step of the squash and garlic sitting in the pot with no liquid. I had to add a bit of water to the bottom of the pot to keep it from burning.

  • skvalentine on March 23, 2026

    Pretty good! Used a Seminole pumpkin. I think I'd actually prefer the taste without the sweetness of pumpkin, but I appreciate the extra fiber and nutrition :) The friend onions (didn't have shallots) were outstanding and definitely the best part.

  • EatinSnax on March 29, 2026

    We enjoyed this very much, and will be repeating it. It was less sweet and more filling than other squash soups I’ve made. I especially liked the final texture of acorn squash and lentils melting into soup without needing to purée it into a baby food texture. I did splash some water in to deglaze a couple times while the squash was cooking so the fond wouldn’t burn, coating everything in the flavor of fried shallots and spices. Really nice!

  • DebCooks on April 07, 2026

    Very good. The squash is mellowed out by the vinegar at the end. I added 2 tablespoons of sour cream to the pot at the end of cooking time. It added a nice creamy texture. Will make again and the fried shallots are delicious as a finisher.

  • rachael_18bc7s on April 20, 2026

    I really didn’t want to eat squash and lentil soup when I started making this, but I was so glad I did. Filling and cozy. A couple notes: - had to keep adding splashes of water when cooking squash so it didnt stick - mashed squash with potato masher - ended up leaving all 3 shallots in the soup and frying extra for the top

  • shelbstirr on April 21, 2026

    Tasty soup, but not extra special. I’d love to try adding all of the spices to the soup rather than the onions, and adding some greens and carrots at the same time as the lentils. The browned shallots are a special touch. The yogurt stirred in is another valuable element. Stirred in dill and cilantro.

  • Pandan on May 04, 2026

    This was quite nice, unfortunately my kids weren’t convinced. Next time I would leave out the spring onions on top or use less because it was a bit too overwhelming (although normally I love onions).

• Matzo ball soup

  • krista_jo on January 04, 2026

    IMO Schmaltz is not optional. Delicious recipe.

  • PBBrownie on January 01, 2026

    This was good, although I used butter instead of chicken fat and wish that I had the chicken fat to use instead!

  • Kaylin283 on January 13, 2026

    Chicken schmaltz is a must. Didn't have it for this time but will go out of my way to procure it for the next time.

• Beets with celery, apple & tahini

  • krista_jo on January 04, 2026

    Tahini seized up after plating ... Maybe needed more oil. Salad was bright red and gorgeous (used red and golden beets)

  • edougherty on February 11, 2026

    Good salad, definitely needs to be paired with a fatty dish to work like her notes stated.

  • rmardel on April 22, 2026

    This was good and I enjoyed the contrast of the earthy beets with the celery and the sweetness of the apple. I enjoyed the fact that the tahina sauce was beneath the salad rather than tossed into the dressing but somehow it didn't quite work as presented. I would prefer lemon juice in my tahina sauce, and I used more water than specified. But generally I think the salad works better without the tahina. I initially left off the olive oil, an accidental omission. The salad doesn't need the oil and without it, feels more like a non-fruity version of a fruit salad, having a lovely combination of fresh crispness and fruitiness offset by the soft mellow beet anchor. I would use this as an alternate "fruit" salad in the winter and very early spring, when good fruit is hard to find. Playing up that fruit salad theme, it was excellent tossed with dried blueberries and angostura bitters. With a quick dressing of olive oil, it makes a great lunch with chicken or shrimp.

  • bernalgirl on April 14, 2026

    wanted to love this — the individual parts are great and the presentation is gorgeous, but it just didn’t come together for me. I used the olive oil-toasted walnuts tossed with chopped dates from her rice pilaf recipe and every bit with each of these components was my favorite. I layered each component and this photo doesn’t do it justice — it had real wow factor so perhaps I’ll fiddle with it to get it to a set of flavors I find more compelling. Also I will be using her technique for toasting beets with vinegar and salt going forward — these beets were delicious!

• Salty celery salad with anchovy

  • krista_jo on January 04, 2026

    Spicy! I liked this a lot. Don't reduce the amount of anchovies, it doesn't taste fishy.

  • Jane on March 18, 2026

    I liked this but like other commenters I feel it needed some oil to make the dressing more balanced. She suggests letting the thinly sliced celery sit in the dressing for a while but I think I did it a bit too long (30 mins) as my celery lost its crispness.

  • rglo820 on February 08, 2026

    Crunchy and refreshing. I actually wish the anchovy came through more.

  • eileen_861138 on March 28, 2026

    Eat this with crispy schnitzel - 5 star combo!!! Add a martini, as Alison suggests, if you really want to enjoy life

  • EatinSnax on March 07, 2026

    A little funky for me, which was surprising, since I like all of the ingredients. I just felt like it could’ve used an element to round out the sharp brininess a bit. Maybe a little olive oil would do it. Edit: I made it again with a vinegar I liked instead of the pepper brine for the acid, and liked it way more that way. Taste your brine to see if you like it before using it as the dressing base, otherwise use vinegar/lemon as recipe suggests.

  • Lepa on December 29, 2025

    This is pretty good- very refreshing. I thought there should be some olive oil but none was mentioned in the recipe?

  • Smokeydoke on April 20, 2026

    This was interesting, I didn't personally love it, but with some tweaks it may work for me. My husband loved it. I thought it was too strong a flavor, I used arugula and the celery and arugula combo was too much. Like others have mentioned a generous glug of oil would've helped. Next time I'm going to add olive oil, honey, blue cheese and roasted pecans. Maybe a martini. Yes, I think this will work. :-) Picture to be included.

  • Lmaru on April 23, 2026

    This is a pretty tasty salad, with the added benefit of using up extra celery. I added feta because I had some to use up, and as I surmised, it went pretty well with the pepperoncini. I also added some minced red onion because again, I had some I needed to use. Next time I will add an extra anchovy. ???

  • wyndle on April 18, 2026

    Loved this salty, spicy, punchy salad. Served with the schnitzel and looking for more excuses to make this salad. The only change I made was to add a swirl of olive oil to the dressing.

• A Caesar for all occasions

  • krista_jo on March 17, 2026

    This was good, but the breadcrumbs were way too greasy on top of the dressing (and I love fried food). I would try it again with half the oil in the pan with the breadcrumbs. Adding whole anchovies at the end is also unnecessary as it is already very salty.

  • rachel_q1lg6q on March 17, 2026

    Good, but we like Matty Matheson’s recipe better!

  • BearTrapHouse on May 07, 2026

    As much as I want it to, it does not beat Molly Baz recipe. Fun with the panko.

  • stevensolarz on December 30, 2025

    Deliciously salty and tangy Caesar dressing

• Toasted rice pilaf with crushed walnuts & dates

  • Jane on March 18, 2026

    I made this to accompany the Crushed-olive chicken with turmeric and it worked well. Not the prettiest of rice dishes but tasted great. She says it serves 4-6 and I was serving 5 but decided to make 1.5 times the recipe and I'm glad I did as there was very little left (it was very popular!).

  • bernalgirl on April 06, 2026

    I made a few adjustments and we thoroughly enjoyed this pilaf. My rice-ambivalent son asked me to make it again! I used basmati rice, Better than Bouillon vegetable broth concentrate, red walnuts, 1.5 teaspoons preserved lemon paste in place of sliced lemon, and 4 larger medjool dates, which was a perfect balance for us. I also added the optional turmeric. First note: 6 tablespoons of olive oil plus 4 tablespoons of butter is a *lot* for one up of rice, and I’m one who drizzles the olive oil liberally when the recipe says to do so. I used the full 4 T for the walnut mixture and thus cut 2 T butter and 1 T olive oil, adding some from the walnuts to the sautéing shallots. Next time I’d halve the oil in the walnut mixture and use 3 T of butter. One cup of rice yielded enough for five at dinner and two small leftovers servings.

  • lean1 on March 23, 2026

    Great recipe beautiful color from the tumeric. I used Jasmine rice. Took forever to rinse it. Used half the amount of butter and it wasn't too oily. Added the preserved lemon. A little goes a long way. Will make this dish often.

  • pattyatbryce on April 15, 2026

    Excellent side. I'd make it again as is. I used basmati, preserved lemon, turmeric, and shallots for the optional ingeredients.

  • sardinelover69 on February 03, 2026

    A bit oily, but great flavors

  • MorseRothHouse on January 19, 2026

    Substitutes dates with golden raisins since we had those in the house. Tasted great!

  • aquilterstable on February 01, 2026

    SO good and unique and ended up getting two(!) stars in my book. Besides the key players mentioned in the recipe name, it also had a whole sliced lemon, and a pinch of turmeric, which I think both really added to the overall deliciousness of the dish.

• Shrimp scampi

  • IvyManning on December 04, 2025

    Turned out very greasy and heavy. Would make with way less than 1/2 cup butter next time.

  • pattyatbryce on April 27, 2026

    We enjoyed this, but you definitely want to take the shrimp out early as bernalgirl suggested. Otherwise you are left with a thin sauce or overcooked shrimp. I like that she cooked the onion and garlic - some authors don't and I don't like raw garlic. I did cut back on the parsley based on what was in the house and liked it just fine.

  • Plumberful on April 02, 2026

    This is so delicious! The sauce is crave worthy. Definitely serve this with some crusty sourdough bread to sop it up. I made this, as written, except I was out of lemons, so instead of lemon juice I added about 2 Tablespoons of finely chopped homemade preserved lemon. I would definitely do that again.

  • hewlettn on February 18, 2026

    A miss for us. And we love Alison Roman recipes as they’re packed full of flavour. Very plain. If not for the butter and lemon, it wouldn’t taste like much. Sadly, the fish sauce didn’t save it. Neither here nor there very meh.

  • bernalgirl on April 08, 2026

    Shrimp scampi, p. 226 My usual recipe from J. Kenji Lopez-Alt isn’t written as a pasta sauce, and I appreciate that this recipe is, since that’s the way we wanted it tonight. My mods: I cut the butter down by half, reserving a tablespoon to add at the end to finish the sauce. I halved the parsley, used half slivered and half grated garlic, substituted scallions for chives, and added the optional Aleppo pepper and fish sauce. Most importantly, I added the wine as soon as the shrimp started to curl and removed the shrimp the moment they were done, adding them back once the pasta and sauce emulsified. I don’t know how they’d be anything but rubbery as written. It felt plenty rich and the flavor of the shrimp sang through.

• Chili beans

  • cerfercat on December 07, 2025

    We made these with Rancho Gordo corona beans and it turned out great. The beans took closer to 3 hours, even after a pre-soak and a hard boil for the first 10 minutes. The onions and chiles cooked down to a delicious jammy sauce. Try this on a leisurely winter weekend afternoon and you won’t be disappointed.

  • SheilaS on April 08, 2026

    I made this with Peruvian white limas from Trader Joe’s. Served with pickled red onions, crema and a jammy egg. Maybe it’s the type of cumin I used but i found the flavor too strong and the texture of the seeds unpleasant but I enjoyed the chili flavor and the vinegar.

  • DebCooks on March 18, 2026

    This was a delicious recipe! I made it with Rancho Gordo beans, Royal Corona, and like other reviewers mentioned, it took a good 2 1/2 hours or more to cook even with a presoak. Will make again!

  • Mbmuir on May 07, 2026

    Amazing - used Rancho Gordo Royal Coronas.

• Vinegar-braised greens

  • cerfercat on December 07, 2025

    We made this with some Chinese greens, following the author’s advice to pick some greens that you are unsure what to do with. We cooked them a little longer and at a slightly higher temperature because the stems were still crisp. An easy pull-together side for just about anything.

  • jennicakes on January 11, 2026

    Will make again. May try with other vinegars as distilled white is quite sharp.

  • lindsey_5xsrit on April 26, 2026

    This cooking method made me like chard! The vinegar cuts the bitterness common in dark green veg + happy to have found a recipe for greens that doesn’t rely on a ton of added oil / butter (perfect midweek healthy side). Excited to try this with other greens.

• Caramelized beans with tomato & cabbage

  • cespitler on January 06, 2026

    Delicious-made with Rancho Gordo oven-baked borlotti beans. I used canned tomatoes. This dish has a nice rich flavor.

  • rglo820 on February 08, 2026

    Used red cabbage instead of green. It was quite good as written but I really enjoyed the leftovers with some goat cheese.

  • xanetta_k0su2r on February 05, 2026

    Season heavily as recommended. I made it all in a braiser but it still worked. The tomatoes definitely becomes little flavor bombs .

  • jami_scccdc on January 27, 2026

    Super Easy. Tons of flavor. I would add extra cabbage next time. I used a jumbo size cast iron. Turned out perfect. Will make again

  • paulabee on December 22, 2025

    excellent. I made this with dried beans, and half of a bag of Rancho Gordo caballeros worked perfectly. I didn't add feta, but baked with a layer of parmesan on top.

  • meggan on November 30, 2025

    For some reason, my nice rancho gordo beans cooked very unevenly so this wasnt' as enjoyable as it could have been. In the future, I would use a dutch oven to cook the cabbage and shallots and then add the other stuff instead of dirtying two pans.

  • Ingridemery on January 02, 2026

    This recipe is available online here: https://www.alisoneroman.com/recipes/caramelized-beans-with-tomato-cabbage/

  • aistern on February 27, 2026

    Was delicious! The whole family enjoyed it, and our toddler even ate the cabbage. She loved the broth. I subbed some bean broth for water. It was so flavorful and smelled so good that even the dog was barking to try some

  • jasonkc99 on April 27, 2026

    Surprisingly easy. I just did everything in a cast iron skillet. Not sure why it calls for separate baking dish. Would add some extra liquid.

  • shep0012 on March 23, 2026

    This was absolutely delicious. I made a couple of ingredient subs: red wine vinegar instead of white, and cooked Rancho Gordo yellow eye beans instead of big white beans. Don’t be afraid to salt it as much as she tells you to—the salty notes against sweetness of the tomatoes and cabbage are one of the things that make this so good.

  • ceisenmann on January 26, 2026

    4.5 rounded down because it was a lengthier cook, but this was wonderful— a simple and straightforward cook that was (like most recipes from this book) more than the sum of its parts in results. I baked the dish in the same vessel I cooked the cabbage (a 3.5 quart braiser) and it turned out just fine!

  • LaGa70 on December 18, 2025

    This was simple and perfect. I almost used the pan I browned the cabbage and shallots in to roast, so I could save a dish, but I realized she called for a smaller dish to roast in. It worked perfectly!

  • EatinSnax on November 15, 2025

    I loved this recipe! I followed it exactly, and would do it again without changing anything. Served with a little crumbled feta and crusty bread as suggested. The way the shalloty browned butter and roasted tomato juices melded with the cabbage and beans… it just worked. Looking forward to the leftovers tomorrow.

  • Chibblywibbly on February 19, 2026

    Next time will add a little extra tomato and some chili flakes. Lots of pepper needed - perfect vegetarian dinner on cold night with some cheese and buns.

• Picnic salad with cucumbers & fennel

  • Apollonia on April 08, 2026

    Like MorseRothHouse, I thought this could have used a little more kick. It was good and probably would have been better served along side something fattier (would be great alongside some tofu schnitzel), but It didn't really sing for me.

  • bernalgirl on April 08, 2026

    This was a beautifully acidic counterpart to the scampi, and full of fresh flavors. My only changes here were to use my usual mallet-and-whole cucumber method of smashing the cucumbers, adding 1/2 cup total of chopped dill and cilantro (instead of 1/2 cups each) and to drizzle the salad with good olive oil before serving.

  • Eater1547 on December 30, 2025

    I made this for Thanksgiving. It’s a very fresh delightful salad. The huge toss of herbs at the end were supreme!!

  • lindsey_5xsrit on April 26, 2026

    Made as a side for ribs and it was the perfect salad to balance the meal. Used white wine vinegar + omitted dill.

  • nemmie_4qfdh9 on May 28, 2026

    Amazing. Ended up adding some canned tuna to the leftovers and mixing it up for lunch! Don’t be afraid to lean a bit into the spicy, the cucumber and fennel really mellow it out.

  • MorseRothHouse on April 04, 2026

    Needed more kick. Would use more salt and vinegar next time. And add some of the pepperoncini juice.

  • PacoHayd on March 05, 2026

    Bright and fresh. Used relish since I didn’t have pepperoncini on hand. Perfect side dish.

• Spicy pork soup with pasta & Parmesan

  • DKennedy on April 22, 2026

    Definitely a keepers but not really one of her pantry friendly dishes. Comes together so fast! I used 1 package bulk TJs pork sausage - I browned with 1 T fennel and a good pinch of urfa biber. Added to the pan and sautéed broccoli rabe (also TJs so not bitter), 1 clove sliced garlic. Added the water/better than bouillon but felt it needed more zhush so added ginger vinegar, preserved lemon paste, sesame oil and a FM chickpea miso. The broth was amazing at this point. Added spring onions from garden and will top with spinach b4 serving. May add the cheese and lemon, depending on how it is after everything marries.

  • rachel_q1lg6q on January 01, 2026

    10/10 recipe for me, in part because it was so simple yet so flavorful. Didn’t have broccoli rabe so I used kale. Will add to my rotation!

  • mzernone on March 12, 2026

    Liked this a lot. Very flavorful and a very quick dinner. I made it with sausage instead of ground pork as she suggested in the book.

  • Sophiebrand on December 10, 2025

    I wish I blanched the broccoli rabe before putting it in because the soup was a bit bitter. Otherwise very good!

  • sardinelover69 on February 04, 2026

    I used mild chicken sausage and added red pepper flakes. To avoid bitterness, I blanched the broccoli rabe and then cooked radiatore pasta (like in the photo) in the cooking water. Simple and delicious!

  • Lepa on January 06, 2026

    I made this with hot sausage so I omitted the fennel and red pepper flakes. I used broccoli rabe because I love it and Better than Bullion for the broth. The soup was delicious and the broth was wonderful. I love the taste that broccoli rabe adds to broth! This was very easy and comforting.

  • averythingcooks on February 08, 2026

    I used a mix of grd pork & hot Italian sausage + approx 1/2 of the fennel seeds. I'm shopping my kitchen these days so it was broccoli & frozen spinach this time and we both really enjoyed this hearty, flavourful soup.

  • Plumberful on April 10, 2026

    This is so good and so simple—just the way I like to cook. I made it, as written, except for using beautiful Kale Rabe from our local farm in place of broccoli rabe. Her suggestions for browning the sausage are reminiscent of Joshua McFadden’s in “Six Seasons.” This is a keeper!

  • skvalentine on November 20, 2025

    Used local bulk chorizo and this came out much too oily for my taste. Enjoyed the flavors though so will try again!

  • lindseycstoll on February 04, 2026

    SO GOOD. The broccoli rabe really makes this dish. Highly recommend.

  • mackenzie_nemo6r on March 08, 2026

    Absolutely perfect soup recope

• Spiced, butter-roasted carrots with walnuts

  • DKennedy on January 18, 2026

    Marie made this dish and it was really delicious.

  • bernalgirl on April 27, 2026

    Thankfully I learned from others’ experiences with this one and with some suggested tweaks my family loved this. My teen repeatedly commented on how much he loved it. I tossed the carrots with olive oil, 1 teaspoon cumin seed (in place of the 1 tablespoon fennel) and pepper and salt and roasted them for 25 minutes, stirring at 15 minutes. Meanwhile I combined the chopped walnuts with the grated garlic, chile flakes, ground spices and a cubed tablespoon of butter. I topped the carrots with the walnut mixture and cooked for a final 10 minutes. It was outstanding!

  • jghidinelli on March 15, 2026

    Simple yet delicious, like all of the recipes in this book. I toasted the walnuts separately and then tossed them with the carrots when the carrots were done roasting. I would make this again.

  • simone_lu3llo on February 15, 2026

    Carrots had a unique flavor, but the walnuts were burnt. Would have taken everything out earlier to avoid this or roast the walnuts for less time overall.

  • rlmiller on January 07, 2026

    I'd suggest adding the walnuts halfway through cooking so that they do not burn.

  • Devons on January 24, 2026

    Ugh. The walnuts burned like a son of a gun. Definitely add them have to 2/3 way through the roasting. Flavor is good, ruined by the burned walnuts.

  • Schooffiecooks on April 19, 2026

    When I saw this recipe I wanted to make right away! Reading the comments I decided to add the nuts just the last 10 minutes. I used cashews because that’s what I had. Delicious!!

  • sardinelover69 on February 03, 2026

    I would take another cooks note and add the carrots halfway through, or roast at 400. Everything burnt even with stirring every 15 minutes

  • dosojosazules on December 26, 2025

    First recipe I’ve made from this book and it was very reliable. Omitted the cinnamon as it was a side for a citrus forward salmon dish, but otherwise made as described. It really benefits from the raw garlic at the end. Her idea to have both spears and coins of carrot worked well

  • jungwon_c66iza on March 02, 2026

    Swapped pecans for walnuts as that’s all we had, and it was delicious. Will make again for sure

  • aquilterstable on February 01, 2026

    I loved that the author suggested cutting some of the carrots into coins, in addition to slicing them lengthwise. Of course, it didn't affect the flavor any, but the coins got especially roast-y, and gave a fun visual to the dish. I also really liked the addition of the walnuts, and somewhat unexpected, raw grated garlic tossed in once the carrots came out of the oven.

  • rachel_q1lg6q on February 02, 2026

    Good, but not good enough that I’d made a whole recipe vs just roast some carrots with salt and pepper. The walnuts also burnt!

• Buttered tomato soup with lentils & fennel

  • DKennedy on January 18, 2026

    LIsa made this dish and it was soooooo good. I never would have selected it myself. Will def make again.

  • olivia_q6vdxl on February 18, 2026

    This was very wholesome and yummy. Very simple and with mostly pantry staples that I have around all the time (except for the fennel). Felt satisfying and healthy. Would make this again!

  • emily_3s6em8 on February 02, 2026

    YUMMYYYYY

  • skvalentine on January 20, 2026

    Absolutely delicious, and just what the doctor ordered on a cold winter day. Next time I might try a bit of tomato paste or maybe just a different brand of tomatoes (used Muir Glen) for a richer tomato taste.

  • Plumberful on January 08, 2026

    This is delicious! It has real depth of flavor from ingredients that I nearly always have on hand. My added broth was a combination of homemade chicken stock, bean broth and water. Canned tomatoes never tasted so good in a soup! So easy to make—it is hands-off, once it’s simmering in the pot.

  • Lsblackburn1 on January 01, 2026

    I’m usually more of a creamy tomato soup fan, but the sweetness of the slow cooked onions and fennel added a lot of yummy flavor to this.

  • chaffinski on January 08, 2026

    It was ok, but not my favourite - better the next day with addition of roasted pumpkins and rose harissa served over mound of cottage cheese

  • Lepa on December 04, 2025

    This was good, very comforting. My husband made it and was surprised it took so long- he said 90 minutes? Just a heads up this isn't a quick lentil soup.

  • Breannetuttle on March 28, 2026

    Excellent soup. Loved the fennel in there. Would make again. Pretty sure it serves more than 4 though.

  • alinutzamica on February 05, 2026

    So simple but so good. I added a small diced sweet potato. Alison Roman was right when she said this soup doesn't require anything else, no lemon juice or herbs and she is right. I served it as it is without yoghurt. I used one can of Muti tomatoes and 400 ml of homemade thick tomato juice. Next time I will try to make it in the instant pot

  • EatinSnax on November 21, 2025

    Yum!! This was so good! Love the body from the lentils, and the interesting notes from the fennel. Really nicely balanced between the acidity of the tomatoes, the sweetness from the caramelized veggies, and the kick from red pepper. Doesn’t need a thing.

  • ceisenmann on January 19, 2026

    loved. once you get past slice and semi carmelizing down a very low maintenance dish. really just lovely, and grew on me while I ate it. will certainly repeat

• Farro with mushrooms, frizzled leeks & sour cream

  • DKennedy on January 18, 2026

    Lori made this dish and it wowed me. Per Lori, the mushrooms and frizzled leeks are time consuming but the overall dish is beyond delicious. Def make again. I have been thinking about it ever since I tried it.

  • DKennedy on March 14, 2026

    Made this recipe using Tjs short cooking farro. I made the entire pkg (8.8 oz) and 3 cups of stock/water combo. I topped with 1 pkg brown mushroom and 2 leeks. I browned the farro first, though I am not sure it made a difference bcuz of the type of farro. The dish is still delicious, but not nearly as wow-worthy as when Lori made it. Next time, seek out real farro.

  • DebCooks on March 17, 2026

    Time consuming to make but worth it. Definitely need to cook the leeks and mushrooms in 2 batches to get the frizzled effect, though next time I will do 3 batches to allow a deeper frizzle. Farro was a great texture— very different from the traditional cooking method. Came out firmer and nuttier tasting.

  • Pimlicocook on March 01, 2026

    I wouldn't say my mushrooms and leeks were frizzled - maybe I needed more oil? All the good brown stuff was sticking to the bottom of the pan, which was fine because scraped up in the barley and stock it still added flavour. But overall, the addition of greek yogurt, lemon and handful of herbs (dill and parsley, in my case) made for a tasty dish in the end, even if it may have lacked some of the texture.

• Olive oil-fried lentils with harissa & herbs

  • DKennedy on January 18, 2026

    Ada and Leslie or Nancy made this dish at my house. Loved it.

  • bernalgirl on April 27, 2026

    This recipe was excellent as a bed for grilled salmon. I did substitute preserved lemon paste for the chopped whole lemon and used rose harissa. My herbs were parsley and chives as a guest doesn’t love cilantro. It would be beautiful served on a platter with the salmon on top — next time!

  • DebCooks on March 19, 2026

    Very good! Would benefit with the addition of feta cheese, especially if served cold. Would work well as a side with lamb meatballs or a pork dish.

• Golden mushroom soup with orzo & a pat of butter

  • rglo820 on February 08, 2026

    Tasty but felt unfinished. We added some seared Finnish bread cheese and enjoyed the combination.

  • rachel_q1lg6q on February 11, 2026

    Delicious and simple! 5 stars with a few adjustments: more broth (had to add a splash of water to each bowl when serving), more soy and fish sauce. Otherwise we ate with some crispy chicken breast and a green salad and thought it was delicious.

  • Sophiebrand on January 07, 2026

    Very tasty! I wish it had some sort of textural element on top. It also needed a pop of acid so I added some white wine vinegar. I also added an egg on top for some protein

  • BearTrapHouse on March 26, 2026

    So delicious and simple. Ate with focaccia, chef’s kiss.

  • jhendrick on March 01, 2026

    So good and straightforward. Don’t skip the extra pat of butter! We also had a simple green salad with An Excellent Mustard Dressing, which is extra mustardy and perfect.

  • skvalentine on May 05, 2026

    My husband and I thought this was very good! Served with freshly-made einkorn bread on one of the last cool evenings of the year-- it was delightful and nourishing. However, one of the kids actually cried because they hated it so much (not a mushroom fan) so, unfortunately, this won't be in the regular dinner rotation.

  • bernalgirl on May 07, 2026

    Another easy soup, as others have shared. I used torn maitake mushrooms and homemade stock. I wanted acidity more than butter and added a drizzle of sherry vinegar. I didn’t want to change it up the first time but I would add chopped spinach next time to make this a complete meal, and maybe adding a bit of cooked quinoa for texture.

  • simone_lu3llo on February 26, 2026

    Such a simple and comforting recipe, would take her recommendation of pairing with a thick piece of toast next time; maybe add more mushrooms and more broth for bigger portions. After making a few recipes from this book, I have learned to err on the side of less heat and less time than she recommends to avoid burning.

  • emily_ixms2p on February 24, 2026

    So good. The flavors are very satisfying together (even without turmeric, which I didn’t have on hand). Does need bread or a side imo to make it a full meal.

• Deeply roasted fennel & capers

  • rglo820 on February 08, 2026

    I guess I am the dissenting opinion here but I loved this, it was super savory and the fennel seeds added a great textural element. It was a little caramelized but I like fennel that way.

  • jd_z77v3u on January 29, 2026

    The recipe as written is super salty. next time I'll probably not add salt to the fennel until it's done roasting and then taste it and season after. Also, my capers burnt before the fennel finished, so next time I'll leave them whole, in hopes that they won't burn as easily.

  • pattyatbryce on December 11, 2025

    A rare fail from Alison Roman. There was more burning than browning when I tried this. The flavor was good, but I don't think I"ll make this again.

• Savory tomatoes with toasted garlic & fried capers

  • rglo820 on February 08, 2026

    I should have waited for summer tomatoes but it was pretty good with those mixed cherry/grape tomatoes in the dead of winter. I struggled to get my capers actually crispy but the flavor was good.

  • lean1 on December 13, 2025

    Terrific. I wasn't a big capers fan but I am now. Quick easy and very tasty with good tomatoes.Loved the crunchy texture of the capers. Will make often

• Tuna salad salad

  • rglo820 on February 08, 2026

    Would probably have preferred romaine but the tuna salad was amazing. This might actually have converted me, a former hater of celery in tuna. The dill does some heavy lifting.

  • EatinSnax on March 28, 2026

    A perfect salad, no notes. Lighter and brighter than many tuna salads I’ve had. I loved it and will repeat it often.

  • halfchefc on March 02, 2026

    Not much different than how I already like to make my tuna salad but I appreciate the lunch inspo! Vinegar and dill forward, which is the best way to have tuna, in my opinion :)

  • Maefleur on March 13, 2026

    A nice, fresh tuna salad. I love the use of the lemon zest in this. I happen to be a fan of iceberg lettuce, it's cool, it's crisp, it's refreshing, and works perfectly here. I did add an additional small can of tuna and used the lesser amount of mayo.

  • Acarroll on March 31, 2026

    Loved this but omg I just realized I forgot to add capers! It was still great. I used sardines in escabeche because that's what I had on hand.

• An excellent mustard dressing

  • rglo820 on February 08, 2026

    Really good. Makes a nice quantity; we enjoyed it on a few different salads over the course of a week.

  • averythingcooks on February 06, 2026

    I used the sherry vinegar (1 of 3 suggestions) and a mix of smooth & whole grain Dijons. I held the oil at 30 mL ( just under the amt for 1/2 recipe) and we loved this punchy dressing over romaine, celery & red onion.

  • taraanddavid_6uvt62 on March 27, 2026

    Made with sherry vinegar and half Dijon, half stone ground mustard - any variations would be good, but this was a great combo.

• Almost cassoulet

  • rglo820 on February 08, 2026

    I halved this but I should have kept more liquid and/or reduced the cook time; it unfortunately really dried out in the oven. The flavors were still delicious though.

  • averythingcooks on May 06, 2026

    This is a great pan of "pork & beans". No fennel on hand so I used extra leeks & added some frozen cubes of mire poix. I used "Cumberland" sausages (a new favourite...yum!) & cut them into 1" chunks at the start. Just before the oven, I emptied a jar of a very smooth "smoky, roasted salsa” which added body & another layer of flavour. We agreed that this was seriously good.

  • Lepa on December 05, 2025

    This was really incredible. The beans were some of the best I have ever had (and I eat a lot of beans!) My thirteen year old son said, "I think this new cookbook is a hit! Can I take the leftover beans for lunch tomorrow?" We ate this, as suggested, with mustard and cornichons and a salad (also from the book). Absolutely incredible dinner.

  • jessica_8s3n6x on April 22, 2026

    Very good and definitely agree on the note to serve with cornichons and mustard.

  • MattKG on November 11, 2025

    Used this as a loose guideline for a cassoulet for dinner. I omitted the fennel and used dried black eyes peas instead of canned beans. Added some chunked chicken thighs to the bake, and topped with panko. Really tasty! And the book as a whole looks like it will be great to cook from!

  • KathMacL on May 05, 2026

    Served with a green salad with radishes and grainy mustard dressing, and pan toasted buttered fresh rolls. I also added a bone-in skinned chicken thigh I had leftover in the fridge and it became even more juicy soaking in the beans. Everyone had 2nds.

  • Buttercups on February 15, 2026

    Deeply flavorful. Worth the effort to get it in the oven and wait for it. I forgot to take out the mustard for serving .. dang i’ll just have to make it again

  • taraanddavid_6uvt62 on March 27, 2026

    Made with the recommended side salad + mustard dressing, and drizzled some of the mustard dressing into the dishes for serving instead of eating it with straight mustard. Delightful.

• Farro & pea salad with preserved lemon

  • bernalgirl on April 20, 2026

    I took liberties with this recipe, but I was curious about the seasonings for the farro mixture and I always love a good lemony-yogurt base. I cooked the farro, adding English peas in the final minute, and seasoned the mixture as directed with grated garlic, lemon juice, S&P, and fish sauce. It’s delicious! I had leftover snap peas in green goddess dressing and no pea greens. This was a very satisfying lunch and I look forward to making this as written.

  • Plumberful on April 16, 2026

    This is a very nice Spring side dish. I did not use yogurt, but added the chopped preserved lemon and garlic to the farro and peas, with lots of fresh dill. Will make this again!

  • britty_3iqad6 on May 19, 2026

    Raw garlic in the salad is a little sharp and spicy

  • jghidinelli on March 17, 2026

    Delicious! Lemon yogurt is a must- don’t leave it out. Tangy, chewy, lemony goodness. I loved the mix of peas, farro and lemon yogurt. I substituted micro greens and adjusted them and the sugar snap peas for scale.

• Wine-braised Romano beans with anchovy

  • jasonkc99 on April 06, 2026

    Made with green beans for a party. Lots of compliments

  • bernalgirl on June 01, 2026

    This was a very nice preparation — the anchovy and chile flakes are perfect and while the wine seemed acidic, finishing with good olive oil brought it all together. I added a can of Ro-tel tomatoes because I love the depth tomatoes bring to the braise.

  • wcassity on May 05, 2026

    Nice side. Added a couple spoonfuls of crushed tomatoes for acid, sweetness and color.

• Long-cooked potatoes, garlic & lemon

  • emily_3s6em8 on January 26, 2026

    Delish, but super acidic, hard to eat alone. ate with pork stew which was great

• Forever-roasted squash with browned butter dates

  • mark_bnltpc on December 27, 2025

    I made this with sweet potatoes instead of squash and it was heavenly.

  • jdejong on March 02, 2026

    This recipe was suggested as an accompaniment to the brisket. Followed the recipe as written. The combination of dates, sage, brown sugar and garlic works so well. Such an easy dish to put together and let the oven do the work. Will make again.

  • aquilterstable on February 01, 2026

    Easy peasy, and super delicious. Luckily, we still had plenty of sage in the herb garden, and it was such an interesting combo with the squash (I used Kabocha), dates, and lots of garlic.

• Perfect oil-roasted tomatoes

  • rachel_q1lg6q on March 19, 2026

    Good but I need to figure out what to do with the oil! I spooned them over arugula and used the oil as dressing.

  • aquilterstable on February 01, 2026

    Fun to make with a variety of tomato types but I wasn't quite sure what to do with them once I had them.

• Salty Sungolds with sesame & soy

  • rachel_q1lg6q on May 21, 2026

    Super easy. Only make when tomatoes are good!!

• Crunchy green beans dressed in chili oil

  • EatinSnax on March 09, 2026

    I enjoyed this a lot, especially considering it only took a few minutes to make. Whipped it up to go with some frozen dumplings for a low-effort weeknight meal. This recipe had a nice synergy with dumplings, since I could use the already-boiling water to steam the dumplings while I dressed the beans. Swiped the dumplings through the extra sauce from the beans..yum! Made it as written and will make it again when I want a quick, spicy and crunchy veggie side.

  • alinutzamica on January 11, 2026

    6/10 I used half of the dressing and I thought it was perfect. I liked it more next day as the flavours infused more

• Fruit salad with chives & sticky walnuts

  • Schooffiecooks on May 15, 2026

    Made it with the ingredients I had in my kitchen. Iceberg lettuce, mango and golden delicious apples. We really loved it!

  • pattyatbryce on April 12, 2026

    Nice, fresh salad. I'd like to make again during persimmon season. The pears were good, but I bet these would be better. Sherry vinegar is sometimes too sharp for me. It was perfect in this case.

  • Nancy402 on March 06, 2026

    Wonderful winter salad for a special dinner. Worth hunting down the persimmons and castelfranco radicchio for the colour and textures. Looks great on a large platter. Sherry vinegar was a nice counterpoint to the honeyed walnuts.

  • edougherty on March 30, 2026

    Keeper just for the walnuts even if you can't get half the other ingredients

• Browned butter potato salad

  • rmardel on April 22, 2026

    Good potato salad. Perhaps not my favorite, but good enough I would consider making it again with some modifications. For my version I used about 5 ounces of capers, my large red onion weighed in at 11-12 ounces, and I more than doubled the vinegar. I used white wine vinegar. In the future I would aim for slightly more onion, about 1 part per 3 parts potato. I would also save some of the caper brine and use it in lieu of the part of the vinegar, starting off with 1/4 cup of caper brine, then adding vinegar to taste. A few more capers wouldn't hurt, but I adore capers, and always think that potatoes are a great foil for adding more flavoring than initially suspected.

  • aquilterstable on February 01, 2026

    Browned butter, potatoes, capers, red onion, cider vinegar - all ingredients I enjoy very very much. With the generous additions of whole-grain mustard and fresh dill, this was my kind of potato salad, and believe me, I ate my share of it.

  • snackbaby on December 23, 2025

    this was delightful, very nicely balanced

  • grace_xe2lnk on April 15, 2026

    Perfection! Good cold but best fresh and warm

  • sophie_lfm61y on May 27, 2026

    Overall a tasty potato salad, and definitely something I would make for those who are mayo adverse. That being said it just doesn’t beat out my classic potato salad, but it was fun to try something new - I may need to try adding capers to my classic.

• Jammy egg salad

  • nina_4o9ncs on May 27, 2026

    Eggs were too runny

  • grace_xe2lnk on April 15, 2026

    Yum! My eggs were slightly too jammy but it still made for a delicious egg salad

  • lily_o1t41p on May 01, 2026

    Made a scaled-down batch for solo lung and ate with pita chips! Delicious.

  • rachel_q1lg6q on February 13, 2026

    Such a great lunch on toast. Hot sauce and cornichons necessary !

  • skvalentine on January 20, 2026

    I liked this! Didn't have chives, so I added some capers for more flavor. My kids thought it was too "dilly" so I will try it again with less herbs.

  • AminaBear on April 10, 2026

    Delicious. Understated in a good way. Don’t skimp on the dill.

• Leafy, herby salad with sherry vinegar

  • bernalgirl on April 27, 2026

    I’d forgotten how much I like sherry vinegar. This salad was perfect with some richer dishes from the same cookbook — the roasted carrots with walnuts, olive oil-fried lentils, and grilled salmon. My herbs were chives, parsley, dill, and mint. I’d love this alongside a quiche or omelette, or under a steak.

• Long-cooked brothy chickpeas with shallot & chile

  • alinutzamica on January 11, 2026

    5/10 they were in the oven for about 6.5 hours. Indeed, as Alison says, the chickpeas are flexible and didn't overcook, if anything they kept their shape beautifully but tge sauce was pretty much gone, so this might have affected the final outcome. It didn't blow me away and I didn't think it was worthy to use the oven fir such a long time, unless you want to have chickpeas tgat holds their structure so beautifully

  • jessica_8s3n6x on April 22, 2026

    These were really tasty. Luscious as promised and great texture. My chickpeas were done around 4 hours, a little less time than recipe indicated.

  • hanachocho on April 12, 2026

    Super delicious, love the texture of the beans. My beans were fresh so took 5 hours to cook, but there was no liquid left in the pot. Increase water by at least 2 cups.

  • emily_3s6em8 on January 27, 2026

    Delish but there was no broth at the end

• Crispy baked beans with mushrooms & Parmesan

  • paulabee on December 22, 2025

    fantastic. made exactly as written except used bean broth instead of water for the liquid, since I cooked my beans from dried. used mostly oyster mushrooms with a few shitakes. Would absolutely make again!

  • bernalgirl on April 14, 2026

    I made a double recipe using Rancho Gordo Christmas Limas, which were beautiful and earthy with maitake and tree oyster mushrooms. I used dried sage and added chile flakes and thyme to the bean and mushroom mixture, and used bean broth for the liquid. The parm beautifully permeates this dish, it’s a great veg entree. Because I opted for leeks and I like my mushrooms well-browned, I cooked the mushrooms first, then added the leeks and seasonings.

  • Lsblackburn1 on February 17, 2026

    Delicious! I used dried cassoulet beans for this which I cooked the day before so it was super easy to make.

• A chili, because you asked

  • mfsimmons on February 13, 2026

    I used some older Rancho Gordo beans and let them simmer longer than written for them to soften a bit more. I also took the meat out and shredded it in the bowl of our stand mixer using the paddle attachment. As all chilis do, leftovers got better with time, and I’m glad we froze some to enjoy in the future!

  • Katie on January 18, 2026

    Really good. I love that the beans don’t need soaking but also make sure you have at least 4 hours for it to simmer if the beans are not super fresh. If your paprika is not super fresh I’d add a lot. more.

  • Lepa on March 16, 2026

    We didn't like this as much as our usual chili. Maybe it's not a style that I love. I also used Rancho Gordo pinto beans and even after four hours they weren't cooked as much as I would like. I ended up adding a tiny pinch of baking soda so we wouldn't be stuck eating hard beans. If I were to make this again I'd give the beans a head start so they soften sufficiently. I also needed to add a couple of extra cups of water as I needed to continue cooking the beans past the three hour mark.

  • aquilterstable on February 01, 2026

    We really enjoyed this! Used Rancho Gordo pinto beans, and withheld 2 cups of water at the start due to the size of our pot. Eventually added it all though, and I agree with the other commenter, it was very think. But enjoyable! Ours was easily done at the 3 hour mark.

  • rachel_q1lg6q on January 20, 2026

    Delicious but added more water at the end (and still needs more)!

• Buttered polenta with fresh corn

  • averythingcooks on March 17, 2026

    This was very good. I'm always happy to make polenta without the need for heavy dairy (other than butter!)...and we certainly didn't miss milk/cream here. I made the corn topping as directed but because we were spooning a saucy beef braise over top, I just stirred it in. I used pecorino cheese (other suggestion = parm) and we do love the pops of (this time frozen) corn in polenta/grits.

• Walnut pesto pasta

  • lean1 on March 23, 2026

    Used hazelnuts instead of walnuts. and made 1/2 amount since I didn't have enough herbs. Great flavor. Comes together real quick in Cuisinart.

• Lemon pepper pasta with browned butter

  • katmagdunn on December 03, 2025

    Incredibly delicious— very rich. Save more pasta water than you think you need

  • Abchmiel on May 30, 2026

    This was okay, I struggle with sauces that have Parmesan as it often congeals so the flavor profiles ends up a little off. I followed the instructions exactly and still had this issue

  • lindseycooks on November 21, 2025

    If you’re using a full 16oz box of pasta, just use a whole stick of butter and be very liberal with the amount of pasta water you add. Also, definitely need more than 1/2 cup of parm. So delicious with such little effort.

  • emily_3s6em8 on January 25, 2026

    Delicious, next time I would brown the butter even more

  • rebekahbryce on May 07, 2026

    Delicious; added in some leftover rotisserie chicken for protein and it helped fill out the rich sauce. I used cavatappi noodles; they may have been too porous as it wasn’t as saucy as I would have liked. Next time, I’ll try a tighter pasta and more pasta water.

• Saucy roasted eggplant pasta

  • lucia_dbdl2m on May 11, 2026

    So flavorful! I added farm fresh onions and peppers to the mix and it was very delicious. I made with spaghetti because it was all I had but it worked really well.

  • disha206464 on April 09, 2026

    Blended up the sauce with a hand blended a little because the chunks felt too big. Overall delicious and would make again. I used 500g (the whole bag of pasta).

  • ceisenmann on January 22, 2026

    delicious, don’t get me wrong, and pretty straight forward, but a decent amount of dish carnage. I cut my eggplant closer to .25 inch and found some of them almost dried out, so I pulled them before 45-50 minutes. Probably would err closer to .5 inch next time (also to keep it to one sheet pan)

  • mluke on January 10, 2026

    This is a flavour bomb. The browned eggplant really does magically transform into a sauce at the end. The pecorino breadcrumbs make it.

  • mdagl on November 21, 2025

    Really enjoyed this one. All 3 toddlers also ate this one happily which doesn’t happen often. Used the full lb of pasta, all 2 cups of pasta water, Parmesan, and basil. Be generous with the salt.

  • Pimlicocook on February 25, 2026

    The cheesy toasted breadcrumbs (which I made with leftover oil from roasted chicken recipe in same book) add flavour and texture to make the whole dish utterly delicious. Was late starting so baked aubergine on top shelf and was done in around 25 minutes. Tomato paste threatened to scorch but saved it in time, giving tomatoes a few prods with wooden spoon to help them collapse. Added water in three goes, stirring constantly, until I got the perfect consistency. Rich and delicious, and done in around 40 minutes.

• Creamy cauliflower pasta with pecorino breadcrumbs

  • Schooffiecooks on April 11, 2026

    Delicious!

  • mdagl on November 21, 2025

    I’ve been repeating this recipe ever since she first published it with NYT Cooking. It’s a favorite and has a spot in my binder of keepers.

  • cookingbychapter on February 04, 2026

    Good. At first the sauce kind of just tasted a bit like cream. Nothing a little extra cheese and lemon couldn't fix!

  • Plumberful on April 18, 2026

    This is just delicious! As she says, the final stirring takes the sauce to an almost mac-and-cheese consistency. The 1/2 inch slices of cauliflower get tender, but not mushy and I included the stem and leaves as she suggests. As written, this makes 4 very generous servings. There will be leftovers of the breadcrumbs with frico-like bits of pecorino cheese. They will not go to waste!

  • bernalgirl on April 15, 2026

    I changed this up and stirred in cooked farro, using the farro cooking water as I would with pasta. I also added a pinch of chile flakes and about 3/4 teaspoon smoked paprika. We loved this, especially with the pecorino bread crumbs. I’ll make it for the family with pasta but would happily make this variation again for myself. And I’m glad to have more leftover breadcrumbs than I need for the leftovers, they are truly delicious!

  • VeesVersion on January 09, 2026

    This was delicious; easily halved for the two of us.

  • Smokeydoke on April 20, 2026

    This was great. I used fusilli pasta from Trader Joes and two shallots. 3/4 cup pasta water. It tastes like mac and cheese and is the perfect backdrop for lobster or fried chicken. Picture to be uploaded.

  • Lepa on November 12, 2025

    This is even better than you would expect from the title. The caramelized cauliflower, lemon and cream create an incredibly delicious sauce for the pasta.

  • BearTrapHouse on March 05, 2026

    Made with some substitutions and no chives. Would like to try with pecorino only had parm.

• Winter squash pasta with chile & toasted garlic

  • jo_shayne on November 21, 2025

    Delicious - made with sage

  • MaiaP on March 29, 2026

    Had everything on hand except fresh herbs. Loved the ricotta on top. Would definitely make again. Easy way to sneak squash in a dish.

  • Schooffiecooks on April 12, 2026

    Delicious! Just didn’t mashed the butternut squash, because I don’t like mashed food. And added feta, soo good!

  • BearTrapHouse on March 17, 2026

    Super delicious for such a simple recipe. Would do more squash next time.

  • ceisenmann on January 17, 2026

    oh hell yeah. no dairy currently so made this with all olive oil and mine had no cheese; found squash took a while to cook to true tenderness (also what does she mean by “chop squash”, chop it to what??) so cooked it a little longer and eventually steamed it with some pasta water for maybe five, which did it. really and truly delicious, the vinegar and garlix crisp takes it over the top, and I can only imagine it with browned butter. will repeat.

  • ashley_p5rv4e on February 16, 2026

    A banger of a recipe and super simple and truly delish. Chopped my squash on the small side and it broke down well. Didn't have any fresh herbs on hand at all and it still had legs. Would love to use sage next time I have it. The crispy garlic topping is such an incredible consideration and elevated an already gorgeous dish.

  • jess_na6y7k on February 21, 2026

    Weird but delicious??? Used sage, thyme, and kabocha squash. Really surprising how creamy the sauce was for it essentially just being squash and pasta water!

  • amanda_dyzn0v on March 17, 2026

    Simple and relatively tasty. The squash took much longer to cook than directed and didn’t quite “saucify” as much as I wanted before the pasta became overcooked.

• Carbonara for two

  • aistern on January 03, 2026

    very hearty 2 servings. it was plenty for 2 adults and 1 toddler. mise en place crucial for executing this! was quite tasty.

  • pattyatbryce on December 10, 2025

    Simple and very tasty. Enjoyable carbonara.

  • sapito329 on February 22, 2026

    Delicious, makes it difficult to accidentally scramble the eggs which I always worry about with carbonara. Per previous commenter, mise en place helps a ton.

• Caramelized shallot pasta

  • fprincess on May 23, 2026

    I love shallots and was looking forward to this. I made an individual portion (used recipe from the website /4). I thought it was ok. I added a little too much raw garlic in the garnish and it was a bit overpowering. The shallot thing was fine but it didn’t wow me. Fresh parsley from the garden. Bucatini as she recommends . I will try again with a larger batch in case my ratios were off.

  • aistern on February 08, 2026

    Didn’t live up to the hype for me. It sounds likes it’s going to be more about the shallots but the tomatoes sort of overpower them

  • IvyManning on April 14, 2026

    Okay, but didn't think it merited buying pricey shallots.

  • Pandan on May 04, 2026

    My picky eater son and my one year old daughter both loved this dish. So simple and would make again

  • alinutzamica on April 29, 2026

    I'm in the UK and I used concentrated tomato puree but now I wonder whether I used the right tomato paste. I thought it was just okay. Very tomato, but questionable now whether the right tomato paste was used. I used parsley without any extra garlic but I can see how it can elevate the dish.

  • Breannetuttle on March 28, 2026

    Delicious pasta! I like that you make the shallot paste once and use twice. It was more tomato-y than shallot-y but I think the anchovies really makes it.

  • jmohart on March 04, 2026

    Flavor is great, but was very tight. Diluted the second half with a little jarred sauce . Love that it used a whole jar of tomato paste, avoiding one of my longtime kitchen peeves.

  • BearTrapHouse on February 26, 2026

    Classic

  • sapito329 on February 22, 2026

    Love this recipe and make it often. Usually eat half of the shallot paste spooned over potato chips or soft-boiled eggs. Great recipe for anchovy lovers.

  • rachael_18bc7s on April 24, 2026

    Fav pasta recipe of all time

  • PacoHayd on April 13, 2026

    Enjoyed it enough but not sure I would make it again. I liked the flavors and how easy it was to put together. Intrigued to try the shallot paste on other food other than pasta.

  • matthew_jiod3h on April 07, 2026

    Pretty good

  • pal_vjxg2h on May 24, 2026

    Cooked from a recipe card I got. A decent pasta, but perhaps not as tasting of caramelized shallots as I would’ve wanted. Used gluten free spaghetti to make this.

  • lhaddad7 on February 04, 2026

    Lives up to the hype!

  • sophie_lfm61y on May 12, 2026

    This was really easy to make, love how it only takes a handful of ingredients. Simple and flavorful, also appreciate that it makes enough “shallot paste” to make it again later on

  • gabilovescheese on April 14, 2026

    Worth slicing the garlic and the fresh garlic-parsley on the top

• Secret ingredient pasta salad

  • katmagdunn on November 27, 2025

    This is was indeed very easy and truly delicious. I swapped in goats cheese

• Pasta salad with zucchini, lemon & walnuts

  • Schooffiecooks on April 19, 2026

    Loved this one so much! Although I didn’t make a salad, and made a simple version of this recipe. No different steps of cooking, but fried the onion and the garlic, added the courgette and some chili. Next the capers. When done mixed everything with the pasta, courgette, fresh herbs, parmesan cheese and pistachios (run out of walnuts)

  • paulabee on December 22, 2025

    I've been making this recipe since it was originally published in AR's newsletter; it's absolutely my favorite pasta salad and go-to dish for a summer potluck or hosting, as it hangs out at room temperature. So good, no notes

  • linda_s5jipz on February 08, 2026

    used extra scallions and extra charred. great with dill and mint combo

• Brothy vinegar noodles with mushrooms & sesame

  • katmagdunn on November 27, 2025

    Delicious! Very sharp flavour, scale back the vinegar to your taste

• Chicken noodle salad with spicy lime dressing

  • Maefleur on April 11, 2026

    This was a very tasty salad. I agree, make more of the dressing. I made a half recipe of the salad but a full amount of the dressing, and we used it all.

  • Snopes on January 11, 2026

    I thought this was extrenely under-sauced. I would at least triple the amount of sauce if I make it again.

  • Plumberful on April 19, 2026

    This was a very tasty salad and I will make it again. The dressing was great, but it was a tiny bit fish sauce forward for my taste, so the next time I make it, I will temper it with a bit more honey. I used Pho Rice noodles, but I think Udon or Soba noodles might be even better.

  • ebawden on January 04, 2026

    This is absolutely excellent!

  • rachel_q1lg6q on May 21, 2026

    Made with soba. Agree with others that it needs more dressing!!! Otherwise super easy weeknight meal that doesn’t require a stove or oven (thinking about humid NY summers).

• Snail butter pasta (snails optional)

  • averythingcooks on March 23, 2026

    The recipe for just the "snail butter" is on page 36. It is loaded with shallots, garlic + lots of fresh parsley & chives and we used some right away on a split ciabatta bun before a run under the broiler. The rest is going into the freezer in 1 tbsp portions & I'm sure I will find lots of ways to use it...none of which include snails :)

  • pattyatbryce on April 16, 2026

    Came together quickly and had great flavor. The tarragon was definitely needed and I did include the snails. I sprinkled with some chopped pistachios because my favorite bistro serves their escargot that way.

  • scampersand on April 06, 2026

    There was just something missing here for me! This is a great, quick recipe but I just wanted a little more flavor to make it stand out.

• Baked (but not stuffed) shells

  • rmardel on May 09, 2026

    This was easy and really excellent. I used a pasta sauce I already had in house and I think that was fine, in keeping with the idea of the book. Even were I to make sauce, I'd probably make it the day before. Mine was a little more brown on top at the required cooking time but was just heated through. Foil for a longer period? It was delicious though, and I loved the flavor of the browned bits. I've always loved the chewy browned bits of pasta on the edge of a baking pan as well.

  • Anniefro21 on March 30, 2026

    I really enjoyed this. I thought the heavy cream addition to the ricotta cheese mixture was a great touch and prevented the grainy texture that baked ricotta can sometimes get.

  • Pandan on May 04, 2026

    Only made these because I had the shell Pasta and did not know what to to with it. Really flavourful and filling. My picky son also liked this.

  • Lepa on November 16, 2025

    This is similar to the lasagna in Nothing Fancy but I like the lasagna better. This is easier but of you are going to make a sauce that takes 90 minutes you might as well make the lasagna...

  • Abchmiel on May 25, 2026

    Very good. Like other reviews very similar to lasagna, easy and low maintenance. Made alongside the tomato sauce recipe. Much easier than stuffing shells!

  • DebCooks on March 24, 2026

    Good recipe — similar to a lasagne but easier. I had to bake it for an extra 10 minutes to get it heated through the bottom.

  • lena_yd5pwv on February 01, 2026

    I loved this recipe, perfect warm, winter, dinner party recipe. Easy to double. The sauce was easily subbed with a good quality store bought marinara sauce. Raos or a local brand with the same ingredients as her sauce did the trick.

• A little eggplant Parm

  • krista_jo on March 08, 2026

    Can't wait to make this again. Suggest a little more sauce on the top layer.

  • Buttercups on February 15, 2026

    Easier, fresher tasting eggplant parm. Pick a big eggplant. Used the whole amount of sauce and it wasn’t too much. We really enjoyed this on a chilly night.

• Weeknight lamb ragu with anchovy

  • krista_jo on March 17, 2026

    A lot of flavour from not a lot of ingredients. I agree with the commenter who said a whole box of pasta would work with this quantity of sauce. A decent option when you don't have time to do a proper Bolognese.

  • aistern on February 08, 2026

    Agree this was easy and tasty!

  • jdejong on March 17, 2026

    Quick and delicious! I used just a splash of white wine to deglaze the pot after adding the tomato paste. Otherwise followed the recipe as written. Used a full pound of pappardelle which was the perfect amount for the sauce. The anchovies were lovely with the lamb.

  • Lepa on December 17, 2025

    This was easy and delicious. I used a whole box of pasta instead of 12 ounces and it was perfect -so if you are like me and hate having lots of opened boxes know this perfectly dresses a pound of pasta.

• Bolognese with fennel

  • BearTrapHouse on May 03, 2026

    Will definitely make this again. Pretty low effort but so delicious. Love that it makes enough to freeze.

  • katmagdunn on January 25, 2026

    I love the fennel seed. Note it took me a solid three hours to get the right consistency; at 2 hours it was still mediocre and kind of watery. I also never got the browning quite right and found it tricky even spread over 2 pans

  • rglo820 on February 08, 2026

    The fennel was a nice addition but I am not sure I would choose this over other bologneses I have tried. I froze a bunch of leftovers and and am looking forward to trying a lasagna with it.

• Olive oil-roasted chicken & chickpeas

  • Plumberful on April 07, 2026

    This was perfectly simple and strait forward to make, but it requires some adjustments the next time I make it. I made it exactly as written, with beautiful chicken leg & thigh quarters from a local farm, but after an hour and 40 minutes, it still did not have a lot of color and was not “fall off the bone.” It was tasty and the chickpeas were delicious, but the next time I make it, I will roast it longer and maybe increase the heat to 350 F. for at least part of the cook time. Also, zI’ll add another can of chickpeas. I love her suggestion to save the garlicky, schmaltzy olive oil for other uses, which I will do!

  • Pimlicocook on February 24, 2026

    Couldn’t be easier to throw together, and slow-cooking the chicken left it deliciously juicy. Loved the caramelised garlic and lemon. Made half the recipe, used thyme instead of oregano, and around a cup of chickpeas (home cooked) and a large carrot quartered - this was enough for 1, I thought, even with a spinach salad on the side. Took nearly two hours for chicken to gain some colour. Will make again.

• Spicy vinegar chicken over tomatoes

  • Plumberful on March 08, 2026

    Another winner! Made with chicken thigh/leg quarters from a local farm and small Campari tomatoes. I used a full tablespoon of Calabrian chile paste, which may have been a bit too spicy for some, but I liked it. I loved the contrast of serving the saucy chicken over a platter of uncooked tomatoes and onions. And orzo was perfect to soak up all of the sauce in the pot.

  • zverboon on May 26, 2026

    Vinegar flavor was too strong, even as a vinegar lover. I would swap the white vinegar to white wine vinegar or dial it down next time.

  • Snopes on January 11, 2026

    Amazingly flavorful for so few ingredients. Followed recipe very closely, with few or no alterations.

  • rachel_q1lg6q on February 17, 2026

    Fantastic and so easy. I took the chicken out at the end again, stirred in the fresh tomatoes, onions, and orzo, and put the chicken back on top to serve out of the pot.

• Braised chicken piccata

  • pattyatbryce on April 22, 2026

    Easy and very good. Test chicken temp to decide doneness. I thought it was overcooked as written. I'd try again.

  • Plumberful on February 02, 2026

    This is absolutely delicious and so easy! Served with roasted golden beets and little roasted potatoes. The sauce is just so good! Company-worthy!

  • rachel_q1lg6q on January 07, 2026

    Fantastic!

  • lindsey_5xsrit on April 26, 2026

    My first attempt at this recipe left me underwhelmed. There are better braised chicken recipes and chicken piccata recipes though I’m inclined to try again and make adjustments (like cooking down the sauce slightly)

  • john_0dr7c7 on February 15, 2026

    Fine but not up there with her more excellent recipes

• Crisp, hot roast chicken with leeks

  • Plumberful on January 01, 2026

    This is a delicious roast chicken and the leeks, cooked in all of that schmaltzy chicken fat are incredible—a combination of silky melt-in-your-mouth and crisp crunchy browned bits. I did not make the leek top pesto.

  • sardinelover69 on January 08, 2026

    This recipe is bonkers delicious, especially the schmaltzy/crispy/caramelized leeks and in how simple it all is. We accompanied with the leek pesto, aioli and recommended sides and thought it all went together so well. Will definitely make this one again

  • Eater1547 on December 31, 2025

    Incredibly delicious even without the leek top pesto. So easy. She’s right that caramelized leeks are unforgettable. Good enough for company and so easy. It’s going on regular rotation with the kimchi tomato soup.

  • Tinala523 on January 30, 2026

    Crispy and juicy, hubby loved it. The leeks caramelized beautifully. It really didn't need the salsa verde, although it was tasty.

  • lissabeebe on January 19, 2026

    Leek top pesto is easy amd totally worth 10 minutes of your time. It doesn’t taste of anchovies (but they give it some magic). It tastes really fresh. My teenager liked it! Loved the browned leeks. I would steal a technique from one of her other roast chicken recipes and first put some good sliced bread in the pan. Then the leeks (I used 3) and then the chicken. At the 35 min mark, I flipped my chicken so it browned all over. I cooked it in a cast iron skillet slightly larger than the bird. Super recipe!

  • peacheater on April 07, 2026

    This was very good! Maybe not as good as her similar recipe with tomatoes, but still so good, and all the accompaniments made for a fun meal. I didn’t bother making aioli (just mixed garlic into mayo with a bit extra vinegar) but the salsa verde was really good! Also had blanched asparagus, the leeks (took them out a bit early), radishes and small romaine leaves. Yum!

  • amandabs on February 16, 2026

    The roasted leeks were soooooo good

  • kristin_r2njsu on June 02, 2026

    This was so simple and delicious. I had to cook my chicken for 2 hours because it was still a little frozen in the center when I started. The leeks reduced down to a mush, so I scooped them into the “salsa” mixture and it was incredible. Sooo tasty!

• Crushed-olive chicken with turmeric

  • bernalgirl on April 06, 2026

    This is absolutely lovely. I used a combination of Castelvetrano and Picholine olives, and half champagne and half Rancho Gordo pineapple vinegar to polish off two almost-empty bottles. The chicken cooked perfectly in 30 minutes at 450 degrees but needed a quick turn under the broiler to brown properly. The sauce did not require additional olive oil or water. We could have drunk it with a straw — definitely serve this with rice or crusty bread.

  • DKennedy on February 03, 2026

    Crediting Lori Daitch for turning me onto this recipe. I am using boneless skinless thighs as this is all they had at TJs when I shopped. Next time, do not sub. Also, pre-season the thighs with salt b4 adding to the turmeric and oil.

  • rglo820 on February 08, 2026

    One of Alison Roman’s all-time greatest hits, IMO. So delicious for very little effort. My kids gobbled up the chicken despite its suspiciously yellow hue. Hard to choose whether i prefer it with potatoes or a nice baguette.

  • EmilyR on May 01, 2026

    My chicken was boneless and skinless and I made the error of using 1 Tablespoon of turmeric instead of 1 tsp. and I used champagne vinegar as that’s what I had. I cooked this according the the directions and probably should have browned this up more. The sauce wasn’t reduced much at all, so I served it with a garlic couscous. After these rave reviews I wanted to be wowed.

  • Jane on March 18, 2026

    So good and very easy to make. I used a mix of black and green olives but would like to try with Castelvetrano next time. My only issue was that the smoke alarm kept going off whenever I opened the oven door to check on browning, so I didn't get it quite as dark brown as she recommended. I served it with the suggested Toasted rice pilaf with crushed walnuts & dates which was an excellent accompaniment. Definitely a repeat.

  • kari500 on April 01, 2026

    I had to go with skinless boneless thighs (I imagine skin-on are even better), but this was still fantastic. Didn’t salt the olive mixture and was glad I didn’t (and we’re big on salt!). I loved this easy dish, and will be making it again soon.

  • sardinelover69 on February 03, 2026

    This was delicious, though next time I would not add salt to the olive mixture, as it was almost too salty to enjoy the dish. I served this with the carrots and rice pilaf from the same book and thought those complemented well.

  • BearTrapHouse on March 24, 2026

    Will be making again

  • eatyourheartout24 on March 10, 2026

    substituted the olives for capers (husband doesn't like olives) and it was bangin. definitely gonna be in rotation (though I did go through a whole jar of capers

  • sara_kwi3s0 on March 15, 2026

    Excellent dish! I used chicken thighs and mixed half white wine with white vinegar. I did not add salt to the olive mixture, and it was salty enough. I will definitely make again.

  • caroline_sw7nbo on February 02, 2026

    This is way too simple to be so delicious. The chicken gets so crispy and the vinegar and turmeric turn into something magic in the oven!

  • john_0dr7c7 on April 15, 2026

    So easy and so damn good.

  • mzernone on March 13, 2026

    This was beyond delicious! For so few ingredients the flavor is beyond amazing! Make this immediately!

  • krwhte on April 20, 2026

    Easy and excellent, served with mashed potatoes.

  • jami_scccdc on January 27, 2026

    I made this with four large chicken breasts. Bone in, skin on. I also added carrots and cabbage because I had them on hand and wanted to use them up. It turned out fantastic! Will make it again for sure.

• Saucy, wine-roasted chicken with mushrooms

  • Plumberful on April 19, 2026

    Very, very good! I made this with a smallish (3.9 lb.) local, free range farm chicken, a pound of cremini and shiitake mushrooms, also from a local farm, and a lovely white wine from yet another local place, that is just 8 miles away! It was delicious!!

  • rachel_q1lg6q on March 15, 2026

    Good! But she has other recipes that are even better!

• Overnight lamb & potatoes in white wine

  • chaffinski on January 13, 2026

    Great effort to payoff - salted night before, assembled at breakfast and dinner was ready for the evening. The house smelt delicious throughout the day and made me peckish. Only used a 1.3kg piece of bone in leg, would like to try with a bigger bit to see how it balances the acidity of the wine and lemons. Feel it could be accompanied by some creamy tzatziki for balance.

  • DKennedy on January 18, 2026

    Made this as instructed. Used a bone in 4.5 pound piece of lamb and 1/2 the amount of potatoes and it made plenty. Everyone loved. Served with the harissa labne and crispy to balance. Note my oven defaulted around the 6 hour mark but meat was fall apart at that point. Do reduce the juices and defat overnight for best results.

  • mluke on November 21, 2025

    Soooo good. Used a five pound bone-in lamb shoulder and followed the recipe exactly - cooked for 12 hours overnight. Warning that you will wake up to the smell of lamb permeating the house at 3 AM. Wowed the guests. Served with the Long-cooked brothy chickpeas with shallot & chile. There was plenty of liquid left in both the chickpeas and the lamb.

  • mackenzie_nemo6r on March 08, 2026

    Slightly More bitter than I anticipated

• Spicy braised short ribs with garlic & lemon

  • lhkelsey on January 21, 2026

    I love Alison Roman’s recipes. I loved the method to make these short ribs. They were tender. We all thought the flavor was a little too sweet and different.

  • taraanddavid_6uvt62 on February 15, 2026

    Subbed beef brisket as instructed, turned out great! Recipe calls for leaving onion and garlic skins on. But they cook down into the best jammy texture possible.

  • rachel_q1lg6q on January 26, 2026

    I love her short rib recipe. This is basically a spicy version of the NYT recipe.

• Braised pork stew with cabbage, olives & lemon

  • dbruijn on March 01, 2026

    It’s good. Not great. Very strong flavors and it was pork on pork on pork. I don’t know if I will make again.

  • emily_3s6em8 on January 26, 2026

    So good, pork was melt in your mouth delicious and the soup was so acidic

  • andrea_0q2ee9 on April 09, 2026

    Add black eyed peas and it is the perfect New Years dish!

• Tangy braised brisket with shallots & horseradish

  • jdejong on March 02, 2026

    This was incredible! I used homemade beef stock, peeled the garlic, and cooked it for the full 3 1/2 hours. I was a bit skeptical about the amount of vinegar, but it was perfect. The brisket was tender and full of flavor from the shallots and garlic. Another solid recipe from this book.

• Goodbye meatballs

  • chefoclairo on February 01, 2026

    This recipe is delightful! Worth the effort, especially if you want to freeze some of the mix for later.

  • averythingcooks on January 30, 2026

    These meatballs were awesome (50:50 mix of grd pork : mild Italian sausage). The test fry proved they were perfectly seasoned but my intention from the start (even before reading the comments) was to oven roast until just under, finishing in the sauce. The sauce was good (I added basil pesto + a parm rind) & we ate this with ciabatta "soldiers" broiled with a basil garlic, parmesan cpd butter for dipping. BUT I should have made 1/4 of everything. A 1/2 recipe was a ton of food for the 2 of us.

  • Lepa on November 16, 2025

    These were good but not worth all the time it took to fry all those meatballs. I usually bake meatballs and finish them in the sauce (using Smitten Kitchen 's recipe) and we all like those better - and they are so much easier.

  • emily_3s6em8 on February 10, 2026

    Ate with focaccia, delicious

  • jami_scccdc on January 27, 2026

    Very good! I didn’t have anchovies so I used vegan fish sauce. Turned out fantastic!

  • rachel_q1lg6q on March 24, 2026

    So delicious. It makes a lot of sauce! I followed the recipe and pan seared the meatballs, they were really delicious but I’d have to try it again with an oven sear to see if the time saved is worth it. Served over polenta!

  • EatinSnax on January 17, 2026

    This is a great benchmark recipe for classic meatballs. Very tender and perfectly seasoned. I’ll probably use this as my default meatball mixture going forward. The sauce got lots of compliments as well. The only thing I’ll do differently next time is to oven-sear the meatballs on an extra large sheet pan until they’re just set before finishing them in the sauce. It just adds too much time to the recipe to brown them in batches on the stove to be worth it for me. And I like the ability to control how much pork fat makes it into the sauce anyway.

  • KarenPR on February 24, 2026

    The sauce was really delicious. I scaled down to two servings, freezing the rest of the meatballs for later. I followed the advice of baking the meatballs since I did this on a weekday. Served with noodles.

• Steak like tartare

  • averythingcooks on May 21, 2026

    As she says (re the sauce) that "the seasoning is deeply personal", I skipped the anchovies, upped the both capers & white wine vinegar to taste and added fresh oregano + Thai Basil with the other herbs. I cooked a lovely rib eye in cast iron to 125F before resting & we spooned the herby, punchy sauce over both the thinly sliced steak & some crispy hasselback russets that I cooked in the air fryer. Great steak dinner!

  • MollyB on March 23, 2026

    Great recipe! I cooked NY steak sous vide at 131F, then seared it, and that worked beautifully in this preparation. The punchy sauce was perfect with the beef. I'll definitely make again!

  • rglo820 on February 08, 2026

    Honestly obsessed. My kids always want boring plain steak, so I love that this adds flavor after cooking via a punchy dressing vs. in a marinade that they will turn up their noses at. I could eat this once a week.

  • peacheater on March 26, 2026

    This was sooo good!! Adding to favorites. Very easy too. Used sirloin steak.

  • bernalgirl on April 14, 2026

    This recipe is fantastic, possibly my new favorite when tomatoes aren’t in season (in which case I choose the Mezcla recipe). I misread the recipe and thought I was cooking the sauce in the steak juices, and my finely diced shallots should have been finely chopped, then I over processed it in the food processor, but it was still very tasty. I grilled flank steaks and added the jus after slicing the steak. The sauce is similar to a chimichurri but more deeply flavored. A keeper!

  • pattyatbryce on April 28, 2026

    Enjoyable, but I felt something was missing. Maybe up the capers?

  • EatinSnax on February 15, 2026

    Loved this! I highly recommend throwing some thin fries in an air fryer to go with it. Mopping up the steak juice and green caper sauce with some hot crispy fries is *chef’s kiss*

  • john_0dr7c7 on May 04, 2026

    Fantastic and simple. The sauce is the star

  • rachel_q1lg6q on February 02, 2026

    So good. Used ribeye and cooked it an extra minute or two. I didn’t cook it as rare as the recipe (my own cooking preferences), and it was still delicious. I’d be willing to try it rarer next time!

  • caroline_sw7nbo on February 02, 2026

    Simple, fresh, and so flavorful. A really nice way to make flank and skirt steaks.

• Crispy schnitzel with browned butter radishes

  • wyndle on April 18, 2026

    I riffed a little on this one based on previous schnitzel adventures. I blitzed my panko to make it a little more fine and added an eggs wash with about a tablespoon of Dijon mustard. Timing was perfect for the 1/2 in boneless pork chops I had and the celery salad on pg 134 was a perfect side for this meal. This is now my go-to recipe.

  • eileen_861138 on March 28, 2026

    Good recipe, made great with the salty celery salad from this book

• Crunchy chicken Parmesan with burst tomatoes

  • jmohart on March 04, 2026

    Loved that the chicken can be breaded ahead of time. I tried pan frying in my dutch oven but I think this was my sign that the old girl is too scratched on the bottom. The breading stuck to the bottom and peeled off when I flipped them. The other pieces cooked in the non-stick came out perfectly.

  • Plumberful on April 16, 2026

    Very easy, very good! I used boneless skinless thighs (my preference) and they were nice and crunchy and just delicious. Loved serving with the saucy, garlicky burst tomatoes. Will definitely make again!

  • katmagdunn on December 03, 2025

    Extremely good!

  • rachel_q1lg6q on March 17, 2026

    Good, but didn’t get as crispy as her photos (unless we needed to add WAY more oil but that felt excessive). The tomatoes were good. I’d recommend making Molly Baz Summer Chicken Parm over this recipe.

• Crispy fish with dill & fried capers

  • katiesue28 on April 10, 2026

    Very good and simple. Definitely make the garlicky yogurt! Make sure to season the panko mixture well, and give everything a healthy squirt of lemon juice. I used walleye fillets.

  • sol_1zqah3 on June 03, 2026

    I used cod filets and it tuners out great!

• Slow-roasted salmon with preserved lemon & sesame

  • rglo820 on February 08, 2026

    I seared the salmon rather than slow roasting but kept everything else the same. I wanted a crunchy element but the flavors were nice. Don’t forget the sesame seeds.

  • Coopskitchen on May 15, 2026

    I didn’t love the sesame flavor but this is a great recipe as far as time/temp for generally cooking salmon.

  • gabilovescheese on April 18, 2026

    This grew on me after the first time I made it. The flavors are totally different and so delicious with the salmon.

  • rachel_q1lg6q on February 15, 2026

    Super solid and flavorful!

  • Kaylin283 on February 09, 2026

    Low maintenance, big on flavor and leftovers

• Tomato-poached fish with crispy chili oil

  • alinutzamica on January 11, 2026

    7/10 I used basa and cherry tomatoes. Tomatoes were not Ripe (winter here) so I added a tsp of sugar. It was a quick weeknight meal but nothing mind blowing.

  • rachel_ywqstg on February 09, 2026

    I used tilapia since that was the white fish I had on hand - I also added mint leaves, since that was included in her NYT Cooking version of this recipe. Delicious! Light and acidic with a hint of heat - the herbs and lime make this dish so fresh! Easy and quick for a weeknight meal.

• A very good tomato sauce

  • Abchmiel on May 25, 2026

    Very tasty, as an Italian who makes their own sauce for scratch always. Not as good as my grandmothers, but I don’t think you’ll find an Italian who says otherwise ever.

• Chicken pot pie (a real classic)

  • rachel_q1lg6q on January 27, 2026

    Fantastic

  • EatinSnax on February 08, 2026

    Really nice pot pie! The filling wasn’t too rich like some other pot pies I’ve made, which I appreciated since it had that puff pastry topping. 3 cups of broth made the filling pretty thin, but I just let it simmer for a while until it had reduced and thickened to my liking before putting the shredded chicken in.

  • grace_xe2lnk on April 15, 2026

    Delicious but the puff pastry was almost burnt on top yet soggy touching the pie… some people didn’t like that texture

• Slow-cooked tuna with white beans & aioli

  • lena_r0jk5n on May 16, 2026

    I served this over a bed of greens and it was very well received