• CRStahly63 on September 12, 2020

  I disagree about the pancakes, must have done something wrong these are the best pancakes my husband even commented!!

Notes about Recipes in this book

• Jojo's biscuits

  • Cooks0308 on December 30, 2018

    I found the amount of butter to be too much - I will try them again with less butter next time!

  • anya_sf on October 16, 2021

    These didn't work for me at all. I did just make half a batch, froze them, and baked from frozen, which she says you can do. They leaked a ton of butter and only domed in the centers; the edges barely rose. Due to the pooled butter, the bottoms browned too quickly. Maybe there is a way to tweak this recipe to make it work, but there are plenty of better, more reliable biscuit recipes out there.

  • cheryl_9rgvpq on January 26, 2026

    Made 1/2 recipe, made about 10 biscuits. Moist and buttery.

  • isabel_2v2rig on June 11, 2026

    I would definitely make again!

• Mushroom, spinach & Swiss cheese quiche

  • qchu204 on March 03, 2022

    I made this for a brunch. It was relatively easy to make which is why I chose it but I’m not sure if I’ll make it again. I used the recipe for the crust which was ok, not terribly flaky or buttery. There was too much cheese in the quiche and it didn’t melt even though the eggs were done. The quiche looked like it was done when I took it out of the oven (it was a little jiggly still in the center) but it turned out to be underdone in the center and the cheese throughout the quiche hadn’t melted. I think there should have been more egg and less cheese and mushrooms.

  • Mliston on April 11, 2026

    This is my favorite quiche recipe. I usually add more mushrooms and have extra filling that I make into a frittata. Good flavor!

• Three-cheese quiche

  • Carrie84 on February 28, 2026

    Delicious! Will make again.

• Pie crust

  • isabel_2v2rig on June 11, 2026

    Absolutely delightful, will be making this and freezes well to make a head and save time.

• Garlic cheese grits

  • averythingcooks on November 03, 2025

    I used regular grits, increasing the initial cook time...and as we like our grits with a little texture anyways, it worked well. My partner is known to occasionally bring home a jar of Cheez Whiz & while I don't eat it, it melted in beautifully here. With a double hit of garlic (both powder & salt) + paprika, chives & a very good grated white cheddar, this was a great base for a house favourite "sweet/sour/spicy hot" beef braise.

• Sausage & hash brown casserole

  • BearTrapHouse on March 10, 2026

    Easy for a crowd

  • ellencooks on April 06, 2026

    This was a big hit for our Easter brunch!

  • linnea_fqe0wi on May 10, 2026

    There is an onion in the recipe, not listed above.

• Eggs Benedict casserole

  • julesamomof2 on June 04, 2021

    This was pretty boring -95% bready muffin with a thin layer of ham on top. Making hollandaise as a last minute sauce kind of defeats the purpose of a make ahead casserole. Very definitely not a repeat for me.

  • amanda_ejt6ss on February 15, 2026

    This was just okay

• Savory ham & cheese bread pudding with tomato Hollandaise

  • cheryl_9rgvpq on January 26, 2026

    Good and fair easy to put together.

• Overnight French toast

  • cheryl_9rgvpq on January 26, 2026

    Made for our anniversary/National Frech Toast Day. It's like bread pudding for breakfast. Not wrong at all. ??

• The best-ever fluffy pancakes

  • lou_weez on January 17, 2020

    What a flop!! The worst pancakes we have ever made, and my husband makes pancakes every weekend. Flat cardboard looking specimens that went straight in the bin. Do not waste your time or ingredients on these.

  • elizabeth_yeb8cc on February 11, 2026

    Have made several times and always turn out nice! Better with oil over butter. Winner!

  • austin_6rikx3 on April 09, 2026

    They were good pancakes! I didn’t let mine sit for the time she had, so mine ended up a little on the flat side. I also added a bit of allspice and vanilla! And the batter made a lot! It was very good, I will make it again!

  • jordan_pp6tz9 on April 29, 2026

    The flavor on these was pretty good! They were a little flat, even after letting the batter rise. The texture was also a bit chewy. But still solid overall

• Cinnamon swirl & walnut quick bread with crunchy walnut topping

  • ChelseaP on May 22, 2021

    Really delicious loaf cake. Nice cinnamon flavour and crunch with the walnuts.

  • averythingcooks on June 16, 2021

    This really is a lovely, loaf style coffee cake. I used pecans in place of walnuts but otherwise stayed on track. My only idea is that next time I might make 3 layers of batter / 2 of filling (as opposed to 2 and 1) to get a better swirl affect but really....this is very good as written and will be made again.

  • MarieR on March 30, 2023

    Very delicious loaf of quick bread. It’s sweet, and would be really good for a breakfast treat. I really liked it.

• After-school banana bread

  • rebekahbryce on February 02, 2026

    I love this banana bread - my go to recipe. Makes great muffins as well to maximize the crispy sugar crust

  • erin_55e5yd on March 06, 2026

    Seriously the best banana bread! I do a mix of white and brown sugar for the crust topping. Add more sugar to the top than the recipe states, you won't be disappointed!

  • sharon_t6huww on March 08, 2026

    The flavor of this banana is the best I have made and it stays tender if you go ahead and use 5 bananas. I am keeping this recipe handy!

  • shawn_qcnnb3 on April 02, 2026

    Solid recipe. I liked using an 8x8 pan instead of loaf pan. I used raw sugar on top instead of regular white sugar, I think that was a nice touch. I do think I missed spices like cinnamon and nutmeg. In the future I may combine elements of this with my other go-to banana bread recipes.

  • cookingbychapter on April 19, 2026

    This is a good recipe for a banana bread/cake. Not the best I have made, but easy and repeatable.

  • emily_r3txfw on June 06, 2026

    This is my go-to banana bread recipe. When I melt the butter, I take it a step further and brown it to make it extra delicious.

  • briana_f6fu3m on June 20, 2026

    I always have to add 15 minutes to this cook time for it to not be raw in the middle but it is super moist and delicious once it is done!!

• Chicken salad croissant sandwiches

  • heyksquared on June 02, 2026

    This is an easy recipe, but good! I did add a little Dijon to the mayo for some zip. A great weekday lunch meal.

• Poached chicken breasts

  • averythingcooks on July 13, 2021

    This method for moist & flavorful poached chicken breasts to use in some upcoming meals worked well. Use the thermometer to ensure they are actually at 165 - she gives an approximate time & mine took maybe 2 more minutes. It is written for 5 boneless skinless breasts but it is easy to scale / down depending on your needs.

  • heyksquared on June 02, 2026

    It’s poached chicken — not much to shout about. But the recipe works, and my chicken was done in eight minutes. Good for soup, chicken salad, sandwich base, etc.

• 1919 pimiento cheese

  • shirofly12 on June 07, 2020

    My first taste of pimiento cheese so can't compare it to anything. But it's quite good! Have used it on crackers, in sandwiches, and to make grilled cheese. Could use a bit more pimiento for my taste.

• Egg salad sandwiches

  • cheryl_9rgvpq on February 25, 2026

    Best egg salad I've ever had.

• Sweet pepper & pancetta frittata

  • averythingcooks on April 21, 2024

    I used a mix of yellow & red peppers and the only change was the addition of sliced shallot & minced garlic to the pan. With a green salad on the side, a 1/2 recipe was the perfect amount for 2 and we both thought this was delicious. I will make this again for sure.

• Country potato soup with crumbled bacon

  • Singleta417 on September 20, 2025

    This was very delicious and easy to make. I skipped the bacon topping but the white cheddar topping and fresh thyme really finishes it off. I think next time I would blend the soup a bit to thicken it instead of using the flour as a thicken agent or maybe adding some mashed white beans. As per usual with Joanna's recipes this makes a lot of servings! Plenty to feed a crowd but also plenty for leftovers for the next couple of days for lunch. I will definitely make this again.

• Roasted cauliflower soup

  • MaureenHanson on October 14, 2021

    I love this recipe and have made it several times. Roasting the cauliflower first makes it so flavorful.

  • Singleta417 on September 25, 2025

    This is soup was actually very good. However, after cooking about a dozen of recipes in this book I have learned to not follow it exactly. Some of my adjustments, I reserved some of the small roasted cauliflower florets to be added after puree the soup as a garnish. I found this really was good in tasting the roasted cauliflower and gave it some visual appeal. Used unsalted butter and seasoned it to my tasting. Halved the amount of sour cream and used just regular milk instead of heavy cream. Added fresh basil as a garnish. I will say the prosciutto and pine nuts were a great suggestion as garnish. I would also say this is a good starter for a menu or a light lunch with a salad. Definitely, not a meal for dinner. Will I make this again? Maybe?

  • amanda_ejt6ss on February 15, 2026

    Makes a lot of sense

• Chicken & wild rice soup

  • Singleta417 on October 11, 2025

    I very much enjoyed this recipe. I did change it a bit (added carrots, use the wild rice I had in my pantry) and I will say the results can out great. Like all this recipes in this book, it makes a large amount. I would make this again.

  • carissa_at607v on January 14, 2026

    I’ve been making this for years and love it! I add carrots.

  • Clairehg on March 05, 2026

    This was good and hearty. Nothing outstanding but a solid and comforting soup.

  • averythingcooks on March 06, 2026

    I skipped the mushrooms (adding sliced leeks & shredded zucchini instead) and decided that a fraction of the dairy (just a big splash of heavy cream + NO milk) was fine. The wine is a nice addition in this simple but hearty soup and I can see using it as a vehicle for lots of add-ins next time.

• Tomato basil soup with grilled cheese strips

  • Singleta417 on October 12, 2025

    What can I say other than it's a good basic tomato soup recipe. Notch up from a canned soup. Definitely make a side of grilled cheese. I just went with the classic American cheese.

• Grilled salmon with Meyer lemons & creamy cucumber salad

  • Kyoon22 on September 26, 2018

    easy, healthy, everyone loved it.

  • mik_nkdorc on April 15, 2026

    The cucumber salad is a must!

• Scalloped potatoes

  • averythingcooks on February 03, 2019

    I made these as directed with the Gruyere etc BUT I did add some grated Parmesan and a bit of cheddar ( cheese drawer clean out ) AND a huge handful of chopped ham. We like this style of potato dish in a bowl as our main (i.e. only) course on cold weekend nights and this was a delicious creamy bowl of potatoes and ham. A definite repeat.

  • jay.moe on February 18, 2022

    Boiling the potatoes 8 minutes per recipe instructions was too long. After baking in the oven for an additional 25 to 30 minutes, many of the potatoes disintegrated into the sauce. It turned out like lumpy, soupy mashed potatoes. Next time I will skip precooking the potatoes. That said, my potato soup did have a nice flavor!

  • jkhest on April 07, 2026

    Very tasty

• Beef stew with jalapeño cornbread

  • PiaOC on May 25, 2019

    Excellent stew. Followed recipe using oyster blade. Next time will attempt the cornbread.

  • kimberly_015feo on March 15, 2026

    Delicious and easy to make! Hearty and flavorful.

• Chicken & dumplings

  • KitKatCat on October 12, 2019

    Made half the recipe. Having never had Chicken & dumplings before I thought this was good, and my family who has had it before thought it was very good.

• Chocolate chip cookies

  • lou_weez on January 13, 2020

    My kids loved these and I'm not surprised with the enormous amount of brown sugar in them. A delicious treat for any time of the day.

  • julesamomof2 on November 10, 2020

    I liked these, but I'm not sure they are my favorite. They were a little fussy on the timing - first batch were a little underdone, the second quite a bit overdone. It took me a few batches to find the right timing (5 minutes and then 4 after rotating the pan, plus one more minute once out of the oven). That said, they were good and I appreciated the use of less butter.

  • averythingcooks on July 09, 2021

    I started with 30 g balls of dough (ie my interpretation of a "large spoonful") but that 1st tray resulted in huge cookies that took up to 3 extra minutes to be done so subsequent cookies were 25/26 g's. These really are GOOD...but I agree - yes, less butter BUT sooo much brown sugar! The full recipe also makes a lot of cookies but it would be very easy to cut in 1/2. One quibble - what exactly is a "heaping tsp" of baking soda?? Why not give us 1 1/8 or 1 1/4 tsp etc. Oh well - I would repeat these for sure.

  • rebekahbryce on February 02, 2026

    Really good as a base for kitchen sink cookies as the dough can hold lots of mix ins. Not my favorite chocolate chip cookie though; still on that hunt

  • cheryl_9rgvpq on January 26, 2026

    Added walnuts. Fantastic!

• Sour cream chicken enchiladas

  • kateiscoooking on May 26, 2020

    I sneered a bit when I saw the cream of chicken soup in the recipe. But, otherwise it sounded great. Well, let me tell you, it got really quiet at our dinner table when we dug into these. Major YUM going on. I made my own salsa verde with roasted tomatillos, cilantro, onion, garlic, lime and cumin. And, our enchiladas were actually in burrito sized tortillas because that's what we had. But, I'd not change a thing. In fact, my hubby commented that not even bacon could improve this dish!

  • anya_sf on September 25, 2021

    Not remotely authentic, these took me back to my Midwestern childhood. They were easy to make and super filling - 2 per person was a lot. We skipped the rice as we weren't feeding a crowd. The enchiladas were very mild and soft textured; squeezing lime on top definitely perked up the flavor. We had avocado on ours as well, but it kind of got lost.

  • averythingcooks on November 23, 2024

    Somehow, a can of cream of chicken soup was purchased and never used but I then remembered this recipe. I scaled it to 1/3 (6 small tortillas) which was lots for the 2 of us - no way I was also making the suggested rice & bean dishes. I used a fairly hot home canned tomatillo salsa, roasted anaheims from the freezer and added corn & black beans to the filling. Mozzarella seemed like an odd choice so I used a mix of Monterey Jack & cheddar. The result was a very tasty pan of food. As I also have a use for the rest of the can & am unlikely to buy another, I'm not sure I would repeat but as I said...we thought these enchiladas were pretty good :)

  • Singleta417 on September 21, 2025

    I am always looking for a new enchilada recipe and I thought I would give Joanna a try. I know what she was going for which is a very popular Tex Mex dish here in Central Texas, however for me this fell flat to the point of disastrous. I followed the recipe exactly even against my intuition (though I admit I only put in half of the sour cream, thank goodness.) The ratio of enchilada sauce to actual enchiladas is way too much. I don't think the condensed chicken soup is needed. I did like the filling though and would suggest using corn tortillas (but that is my preference when it comes to enchiladas). Overall, I would not make this again. I will say in cooking through this book I am seeing odd ratios and recipes not being really balanced but I will keep testing them out but also trusting my instincts.

  • casey_mu301h on March 10, 2026

    Needed more spice, red onion, and corn to improve.

• Baked chicken with bacon bottom & wild rice

  • lou_weez on May 27, 2020

    This was pretty good considering there was tinned soup in it. I used condensed chicken soup instead of the condensed onion or mushroom as the recipe suggested. I would also dice the bacon next time, it was weird dishing it out with whole pieces of floppy bacon.

  • Singleta417 on September 11, 2025

    Don't get me wrong, casseroles are the top of my list when I am craving comfort food. However, this one fell short for me. I didn't mind the condensed soup or boxed rice. I just felt that there was just too much rice. I think 2 boxes of rice would have been just fine. There was so much rice that I could only fit about 1 lb of chicken tenders, I was using a very deep le creuset 9x13 baker too! I am not so sure the bacon really added to it. Which I can't believe I am saying. I did little seasoning of salt because I knew there would be plenty from the condensed soup, box rice seasoning packet and bacon. In fact the result was way too salty and the serving amount really could feed an army! Hey I tried it but wouldn't make it again.

  • audrey_7eulf8 on May 28, 2026

    This smells good and tastes good! I typically use 1 box of rice and try to get as much chicken in the pan as possible.

• Chicken spaghetti

  • taste24 on June 17, 2020

    If you're okay with Velveeta, this is a great casserole dish. Hearty and flavorful.

  • anya_sf on October 06, 2021

    Very rich but delicious. I used 8 oz mushrooms and would do so again. As recommended, plain green beans were a good side dish. Any pasta shape works here and shorter shapes would make this easier to serve. Recipe calls for 2 cups Cheddar, or 4 oz, but 2 cups is closer to 8 oz.

  • Tashb on November 09, 2022

    Delicious recipe and a family favourite. We substituted (and reduced) the cheese, works fine!

  • jodi_cjg4qm on January 31, 2026

    Best chicken spaghetti I’ve had. I’ve tried several recipes and they don’t compare. There’s always been that “off” taste but this is delicious

  • amanda_ejt6ss on February 15, 2026

    Makes a lot!

  • m_61cl1j on March 08, 2026

    This recipe comes out great. There is a lot of ingredients that you have to assemble, but it comes together pretty quickly once that’s done. ?

• Chicken piccata with artichoke hearts

  • julesamomof2 on November 09, 2020

    While there are healthier version of this dish out there, I had a jar of artichoke hearts in my pantry so gave this a try. It was just okay, nothing special really, and I'll probably try an unbreaded version next time to save a few calories.

• Jalapeño cornbread

  • julesamomof2 on January 03, 2021

    I was concerned that this recipe had an error in it, since it had no baking powder listed, so I did a quick google search and it seemed like plenty of people had good results. I went ahead and made as written, and sure enough, it was pretty dense. Perhaps this is just another way to make cornbread, but I prefer mine a little lighter. Will not make again.

• White cheddar bisque

  • Jenshaw2626 on January 13, 2021

    Beer instead of wine also worked great! Serve with Jojo’s biscuits. A favorite!

• Chicken pot pie

  • Rachelgallops on January 14, 2021

    This called for so much broth. I halved it and it was still pretty runny! To be fair she does say it’s runny but this would be more of a soup if you follow this exactly. Also there are no herbs or seasonings in this. I prefer some thyme or other flavour. It also barely fit in standard 9x13 Pyrex. I love a chicken pot pie and the crescent roll top is a good shortcut but I’ll pass on this recipe next time and go for one without cream of chicken soup and more flavour.

  • MarieR on March 29, 2023

    I thought this was better than I expected it to be. I made half of the recipe and should of made 1/4. I used Jo’s biscuits for the top and it is what set it off for me. The biscuits were so tasty along with all the chicken and the nice thick broth over mash potatoes, makes for the ultimate comfort food meal. I served it with a green salad.

  • audrey_7eulf8 on May 19, 2026

    Use JoJo’s buttermilk biscuits on top instead of the crescent rolls- yum!

• Romaine salad with buttermilk ranch dressing & skillet croutons

  • averythingcooks on February 24, 2021

    I used the recipe for the buttermilk ranch (which appears as a separate recipe on pg 126). I cut the base dairy ingredients by 1/3 but used a little more lemon & garlic and most certainly used more fresh herbs. We found it a bit thick (probably my fault but this is often the case for us) so I did thin it with some milk. This was a great dressing over some romaine with celery & red onion. I plan to use the leftover dressing tonight as a starter for some tzatziki.

• Mina's lemon bars

  • ChelseaP on June 06, 2021

    Delicious!

  • kristi_6qce0d on January 17, 2026

    A family and friend favorite!

  • sharon_t6huww on March 08, 2026

    I may have used the wrong pan or overcooked it. The edges came out really brown and crispy.

• Beef tenderloin with pickled jalapeño sour cream

  • averythingcooks on August 16, 2021

    Sometimes all you need is a quick idea & I'll give credit where its due...adding chopped pickled jalapenos (& a splash of the brine) to my usual lime crema for tacos was a delicious upgrade - T even commented that the creamy stuff was better than usual :) Probably not revolutionary but this book is where I got the idea.

  • Clairehg on April 06, 2026

    This was fantastic. The marinade was amazing! I did a slow roast in the oven and then a sear on the grill instead of the method outlined, and it was highly praised by all.

  • kristin_5ozmq7 on March 26, 2026

    Fantastic for company since you marinate ahead of time and then it’s very hands-off in the oven. Feels luxurious and the jalapeño sour cream is delicious and a nice twist on the usual horseradish.

• Meat loaf

  • anya_sf on September 27, 2021

    I included 1/2 cup cooked onion since my family likes that in meat loaf. Ritz crackers made a good substitute for saltines. This is a pretty standard meat loaf except for the addition of shredded cheddar, which honestly we could not detect, other than from the orange fat in the bottom of the pan. My family loves meat loaf and this version was tasty. It took 10 minutes longer to cook through.

  • averythingcooks on November 30, 2023

    I used the higher amount of onion called for as we like it in meatloaf and mixed cracker crumbs (ends of different boxes kept in a jar), having googled that 1 sleeve of saltines should yield 1.5 cups of crumbs. The only real change is that I know that we are not fans of "just ketchup" on top so I made a mix of ketchup, Heinz chili sauce, a little yellow mustard and some hot sauce. I cut this recipe in 1/2 and made 3 smaller "mini loaves" that were done somewhere between 30 and 40 minutes (using internal temp as the guide). I don't often stray from my gold standard meatloaf but we both enjoyed this one.

  • cheryl_9rgvpq on January 26, 2026

    Used ketchup instead of tom sauce. Used 1lb beef and 1/2lb pork. Omitted the cheese. Perfect ??

  • mik_nkdorc on April 14, 2026

    Used ketchup instead of tomato sauce and only 1 lb of ground beef. Still got a great result! Parchment paper on a baking sheet made for easy clean up.

  • lisa_cz6mj9 on June 06, 2026

    A little bland. Served it with banana peppers. This helped a lot.

• Strawberry shortcake

  • anya_sf on September 27, 2021

    Solid, basic strawberry shortcake assembly, but would be better using a different biscuit recipe (sorry, Joanna). The berries and cream had a good level of sweetness, although there was enough of them for a couple extra shortcakes.

• King ranch chicken with Mexican-style jicama salad

  • anya_sf on October 14, 2021

    Half the recipe mostly filled a 9"x9"x3" pan, but I did use the full can of black beans. This was easier to make than other King ranch casseroles I've tried (no layering), but soupier, although it did set somewhat upon cooling. I subbed shredded Mexican cheese blend for the cheeses (with all those cans, why not?). My family liked it a lot. For the jicama salad, I just had 1 lb jicama, but otherwise made half the recipe, but with 1/4 tsp cayenne. This did not win over the jicama hater in the family, who is also spice-averse - the salad still had a kick. I thought the crunch was a nice counterpoint to the soft casserole, but would use less cayenne next time. We also had grilled zucchini on the side and liked that better.

  • karya on November 08, 2024

    We've never had a King Ranch casserole, likely because we've never lived in Texas or the south, so I can't comment on how this is to other King Ranch recipes. However, I make Enchilada/Tortilla casserole quite frequently for a variety of sources, Martha Stewart's being one of most cooked. My husband said this was the best Enchilada casserole I've made. It's easy to make and fairly quick and hands off.

  • mackenzie051994 on February 25, 2026

    Loved the flavor! Felt very liquidy/ soupy. Probably will slightly reduce the liquid next time

• Beef enchiladas

  • averythingcooks on September 23, 2023

    This simple recipe inspired a great little pan of 4 enchiladas for last night's dinner. I used 1/2 lb ground beef and raided my freezer for corn, black beans & a red enchilada sauce. I added sweet red peppers from the garden & finished off a little jar of homemade taco seasoning (very similar to her seasoning mix). I also grew a huge crop of New Mexico chiles (I won't say "Hatch" as I grew them in Ontario:) which I have been roasting/freezing like mad so they also went in instead of the little can called for. With a mix of cheddar & Monteray Jack to finish, these were delicous and a great way to use so many things I have in my pantry & freezer. An absolute repeat idea.

  • cheryl_9rgvpq on January 26, 2026

    Great - classic flavor.

• Herbed cheddar scones

  • averythingcooks on April 20, 2024

    These are good & they will get eaten but they are not destined for the "must repeat" list. I had less parsley than I thought and so maybe had an overly heavy hand with thyme...clearly user error. I also used chives & love that pop of flavour. Maybe I was expecting something more like a biscuit re: the texture (so again - my problem, not the recipe).

• Apple cider vinaigrette

  • averythingcooks on April 20, 2024

    I am finding that preferences for dressings are very personal...here I went slowly with the lemon juice & was glad I did as it needed softening for us. The full amount of oil (not always my habit), a little extra salt & a shot of honey resulted in something we both really liked.

• Baked spinach artichoke dip with garlic toast

  • anya_sf on May 30, 2024

    I just made the dip, served with pita crackers and crudites. It was so good, we couldn't stop eating it. I did chop the artichoke hearts with a knife to ensure the pieces were smaller, rather than smashing them with a fork. Heating the dip (1/2 recipe) in the toaster oven worked well.

  • Clairehg on July 16, 2025

    My favorite spinach and artichoke dip that I've made. I try new recipes, but always come back to this one!

  • lori_i37jku on February 08, 2026

    Delicious!

• Potato gratin mini stacks

  • debbates on March 21, 2026

    Used this as a guideline and made vegan with 1/3 c coconut milk, vegan butter and adding 1/2tsp dry mustard and 1tsp nooch (no cheese on top). Sprinkled with paprika and pepper. Cooked just right as per directions. Well liked by vegan and non vegan diners.

  • rebekahbryce on February 02, 2026

    Good but these took way longer to prep than expected

• Grilled raspberry-chipotle pork tenderloin

  • Singleta417 on September 29, 2025

    One set back is you use a premade raspberry-chipotle sauce, which I was able to find the exact sauce she suggested. Now this recipe makes a lot of marinade so you could do two pork tenderloins. I would suggest using a less sodium soy sauce. One step I added, was after marinating the pork, I heated up the leftover marinade on the stovetop reducing it a bit and then used it to base the pork while grilling. Doing this makes tasty crispy edges. This is was excellent and will be going in rotation.

• Creamed corn spoonbread

  • sscholl on December 01, 2025

    Amazing!

  • Carrie84 on March 24, 2026

    This was perfection! Easy, quick recipe. I may reduce the sugar to a scant quarter cup next time. My kids have all asked me to make it again (including the super picky one who normally hates corn)!

• Dulce de leche apple pie

  • Clairehg on July 16, 2025

    This was good, but we couldn't really taste the dulce de leche, despite adding a good amount! I will probably stick with my normal apple pie recipe.

• Sausage & kale soup

  • sarahduclos on March 15, 2025

    Delicious - would make again!

  • emilee_baiib3 on April 14, 2026

    A lot of butter, would work just as well with half the amount and some olive oil oil

• Sheet pan nachos

  • heyksquared on May 22, 2026

    No one needs a recipe for nachos, but if you do, it’s a pretty good one.

• Brownie pie

  • Carrie84 on March 24, 2026

    This one was really delicious. Had to take it out about ten minutes early as the crust was browning too much. Will make again

• Last-minute party dip

  • Carrie84 on February 28, 2026

    Took this to a superbowl party and everyone loved it!

• Pickled jalapeños

  • Carrie84 on February 28, 2026

    These are delicious! Made a half batch.

• Blackened fish tacos with red cabbage & mango slaw

  • jkhest on April 27, 2026

    Super easy. Used lemon instead of lime and cooked In chunks instead of filet

  • rebekahbryce on February 02, 2026

    Delicious! Made with grouper. Fish could use a little more salt as it cooks

  • cheryl_9rgvpq on January 26, 2026

    Used halibut and subbed pineapple for the mango. Delicious!

• Dutch oven cabbage & bacon

  • jkhest on March 24, 2026

    Would reserve some bacon to fry off and serve crispy with it

  • heather_72w4t4 on April 16, 2026

    This was delicious and so easy.

  • sharon_t6huww on March 08, 2026

    This was unexpected and has such amazing flavor.

• Jo's fatayar with Lebanese salad

  • Hillhan on January 05, 2026

    Yummy simple recipe. My biscuits came apart and I had to pinch back together halfway through baking so make sure you pinch well to start. I halved the recipe and was still a lot of food.

• Chocolate-dipped shortbread cookies

  • rachel_a40gn2 on December 19, 2025

    Made these according the recipe, minus the chocolate. They were a delight. Next time, I think I would roll them and make small squares since the cookies were a little too big for my preference for shortbread.

• Lemon bundt cake

  • rachel_a40gn2 on December 28, 2025

    I doubled the lemon zest and didn't make the glaze. It was fantastic. Not too sweet and perfectly citrusy.

• Bow tie pasta with baby kale & sun-dried tomatoes

  • cheryl_9rgvpq on January 26, 2026

    Loved it!

• Lemon pie

  • amanda_ejt6ss on February 15, 2026

    Made this countless times for dinner party desserts. Also great with Meyer lemons

• Autumn butternut squash soup

  • josephine_d6upbv on February 23, 2026

    Excellent and easy to make. If it's too thin, add potato flakes to thicken it up

• White bean hummus

  • sharon_t6huww on March 08, 2026

    This ended up having too much salt. Next time I will add salt at the end.

• Perfect roast chicken

  • sharon_t6huww on March 08, 2026

    This came out perfect exactly as written.

• Mom's bulgogi with cucumber kimchi salad

  • lauren_4w5d7n on June 22, 2026

    Used 1 t. Gochugaru for kimchi. Makes a decent amount of steak. Would maybe double the cucumber kimchi if making for a large group. Used sirloin instead of beef tenderloin

• Deviled eggs

  • casey_mu301h on March 10, 2026

    Too much dill

• Fried green tomatoes with quick rémoulade sauce

  • mik_nkdorc on June 22, 2026

    Says to heat oil for a shallow fry for 20-25 minutes. Maybe I did it wrong but I think my oil would’ve been on fire if I waited that long. My family decided we aren’t fans of friend green tomatoes. I’m sure if you like this dish this recipe is good!

• Jo's quick table salad

  • randi_rlh51v on April 08, 2026

    It’s not really quick but it is delicious

• Two Peas and Their Pod

  You can’t go wrong with anything by Joanna. Love this book!

  Full review

• Kitchn

  Links to 8 recipes to make from Joanna Gaines' cookbook.

  Full review