Tyler's Ultimate: Brilliant Simple Food to Make Any Time by Tyler Florence

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  • The ultimate wings with curry-lime butter
    • Categories: Appetizers / starters
    • Ingredients: chicken wings; butter; limes; honey; soy sauce; cilantro; Thai red curry paste
    • Categories: Appetizers / starters; French
    • Ingredients: onions; canned anchovies; thyme; baguette bread; Niçoise olives; Parmigiano Reggiano cheese
    • Categories: Soups
    • Ingredients: shrimp; oranges; leeks; celery; carrots; thyme; bay leaves; tomato paste; ground cayenne pepper; brandy; heavy cream; chives
    • Categories: Salads; Appetizers / starters
    • Ingredients: lump crabmeat; mayonnaise; chile bean paste; cilantro; limes; avocados; mint
    • Categories: Appetizers / starters; Japanese
    • Ingredients: cucumbers; sesame oil; sesame seeds; dried red pepper flakes; sashimi grade tuna; mayonnaise; chile bean paste; nori; radish sprouts
    • Categories: Appetizers / starters
    • Ingredients: rice vinegar; green chiles; fresh ginger; canned palm hearts; spinach; coconut milk; limes; fish sauce; cilantro; salmon fillets; radish sprouts
    • Categories: Soups; Appetizers / starters; Summer; Vegetarian
    • Ingredients: tomatoes; watermelons; serrano chiles; cucumbers; dill; feta cheese
    • Categories: Appetizers / starters; Entertaining & parties; Italian
    • Ingredients: thyme; rosemary; dried red pepper flakes; oranges; bocconcini mozzarella cheese; prosciutto
    • Categories: Appetizers / starters; Entertaining & parties; Italian; Vegetarian
    • Ingredients: thyme; parsley; tarragon; mint; goat cheese; baguette bread; sun-dried tomatoes; basil
    • Categories: Appetizers / starters; Entertaining & parties; Italian
    • Ingredients: sherry vinegar; honey; shallots; ground fenugreek; thyme; cantaloupes; serrano ham
    • Categories: Appetizers / starters; Entertaining & parties; Italian; Vegetarian
    • Ingredients: quince paste; almonds; Manchego cheese; watercress
    • Categories: Appetizers / starters; Entertaining & parties; Italian; Vegetarian
    • Ingredients: figs; goat cheese; honey; arugula
    • Categories: Appetizers / starters; Entertaining & parties; Italian; Vegan; Vegetarian
    • Ingredients: parsley; eggplants; lemons
    • Categories: Salads; Appetizers / starters; Entertaining & parties; Italian; Vegan; Vegetarian
    • Ingredients: roasted red peppers; balsamic vinegar; dried oregano
    • Categories: Appetizers / starters; Entertaining & parties; Italian; Vegan; Vegetarian
    • Ingredients: red chiles; cumin seeds; paprika; chickpeas
    • Categories: Appetizers / starters; Entertaining & parties; Italian
    • Ingredients: baby artichokes; canned anchovies; mint; lemons
    • Categories: Appetizers / starters; Entertaining & parties; Italian; Vegan; Vegetarian
    • Ingredients: black olives; green olives; rosemary; oranges; chiles
    • Categories: Soups; Appetizers / starters
    • Ingredients: store-cupboard ingredients; cauliflower; thyme; bay leaves; brioche bread; pine nuts; parsley
    • Categories: Appetizers / starters
    • Ingredients: mussels; store-cupboard ingredients; thyme; white wine
    • Accompaniments: Herbed garlic bread
    • Categories: Bread & rolls, savory
    • Ingredients: store-cupboard ingredients; parsley; basil; baguette bread
    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: chicken livers; Port wine; shallots; thyme; heavy cream; brioche bread; red grapes
    • Categories: Soups; Appetizers / starters; French
    • Ingredients: onions; bay leaves; thyme; store-cupboard ingredients; baguette bread; Gruyère cheese; chives
    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican
    • Ingredients: cherry tomatoes; limes; green chiles; cilantro; corn tortillas
    • Categories: Rice dishes; Main course; Thai
    • Ingredients: peanut oil; fresh ginger; Thai green chiles; lemongrass; shallots; tomato paste; coconut milk; limes; basmati rice; dried apricots; scallions; arugula; shrimp; straw mushrooms; basil; roasted salted peanuts; kaffir lime leaves
    • Categories: Quick / easy; Main course
    • Ingredients: coriander seeds; salmon fillets; chickpeas; ground cumin; paprika; baby spinach; mint; dill

Notes about this book

Notes about Recipes in this book

  • Juicy grilled pork chops with black olive tapenade and roasted vine tomatoes

    • Tish Johns on March 05, 2010

      This is a simple but flavorful preparation for pork chops. Perfect for summer tomatoes which I just eat raw with the tapenade, no need to roast them!

    • nicolepellegrini on February 28, 2021

      Another winner from Tyler. Dressed up some winter tomatoes by roasting them and they worked so well with the zucchini, chops and olive tapenade (I may have cheated a bit with the tapenade, using a ready-made olive pate in my fridge and dressing it up with some fresh parsley and seasonings.) Pork was nice and juicy and once again, this was one of his recipes that ended up tasting restaurant-quality without too much fuss or bother.

  • Grilled pork tenderloin with chile-coconut sauce

    • kjwright on July 07, 2011

      The end result was somewhat strange. While the flavors were excellent, the textures amongst the ingredients didn't quite come together. The sauce may benefit with a lot of reduction.

  • Pan-fried sausage with apples, potatoes, and cabbage

    • kjwright on July 07, 2011

      Great dish. The apples, potatoes, and cabbage come together as a great accompaniment - I could eat this part all on its own!

    • Smokeydoke on November 22, 2016

      Delicious simple weeknight meal. I love the combination of the savory sausage against the sweet apples and the bitter cabbage. Very French, very buttery.

  • Roasted cauliflower soup

    • nicolepellegrini on May 06, 2020

      I thought this was delicious, though the name is a bit misleading. While the garnish topping with a small amount of cauliflower is roasted in the oven, the rest is simmered stovetop with the other main ingredients. It's still extremely rich and decadent in flavor - we had it for a comforting dinner and it was satisfying enough on its own for a filling meal.

  • Roasted cherry tomato salsa

    • nicolepellegrini on July 23, 2021

      This was nice to serve with a grilled skirt steak. It was fine, but not necessarily a standout salsa.

    • averythingcooks on April 19, 2021

      This was chosen to use up the end of the grape tomatoes so I cut it by a 1/3 to serve with some quesadillas. Mine wasn't as pretty as the picture in the book but I diced rather than sliced my jalapeno and my tomatoes did not end up holding their shape. I roast grape tomatoes all the time for various dishes but I think I like raw tomato salsas & pico de gallo (his version & many others) better.

  • Peppered salmon with creamy chickpea dressing

    • nicolepellegrini on March 08, 2019

      I made a number of modifications to this recipe because I wasn't sure how we'd like it exactly as written. First the instructions to grind 1/4 cup black peppercorns & the same amount of coriander seeds makes a HUGE amount for the amount of salmon instructed. I only used perhaps a quarter/third of that amount and it was more than enough to make a nice crust for the fish. I also used 1/2 the amount of ground cumin (as I'm not crazy for an excess of that spice) on the chickpeas. And I thought the spinach/fresh herb salad could use some additions to liven it up, so I added some kalamata olives, chopped tomatoes, and thin-sliced red onion. With those changes the SO and I both thought it was great. I don't usually leave comments/reviews when I modify a recipe this much but we enjoyed it enough that I'd make again, but only with these changes/revisions in mind.

  • Grilled swordfish with lemon aïoli and roasted fennel

    • nicolepellegrini on June 21, 2020

      So basic it barely feels like a "recipe" - basically just salt and pepper grilled swordfish with some simply roasted fennel, lemon mixed in mayo on the side. Not that the combination is bad, but just a little uninspired - and not the typical recipe with a creative twist that I expect from Tyler.

  • White bean and roasted shrimp salad with cherry tomato vinaigrette

    • nicolepellegrini on July 16, 2018

      Delicious and so easy! I was surprised by how well this came out, making for a perfect summer lunch. I did make a couple changes—most importantly I briefly sauteed the beans in some olive oil, slivered garlic, rosemary and chile flakes instead of just adding to the salad straight out of the can. I think this helped add a little more warmth and depth to the dish. I also found the shrimp were done to perfection in 10 minutes instead of 12-15, so watch your timing so as not to overcook them. Will make again.

  • Chicken paillard with fresh fig salad and blue cheese

    • nicolepellegrini on September 08, 2022

      Another winning, creative and easy dish from Tyler. Husband and I both loved it and it was an excellent way to enjoy some of our fresh summer figs.

  • Pan-fried lamb chops with harissa

    • nicolepellegrini on May 23, 2020

      The main part of this recipe is the harissa sauce, which was quite tasty if spicy. I sautéed the garlic in the olive oil instead of using it raw (which my stomach won't tolerate). Thick lamb chops will need more time to cook, and I finished them with a little balsamic for the last minute or so of cooking as I thought it could use a little something more than salt & pepper.

  • Chocolate banana bread

    • nicolepellegrini on August 23, 2019

      Very moist and not overly sweet banana bread. In fact, I almost think it could have used a little more sweetness? Even so I quite liked it, will be good with some whipped cream or ice cream on the side.

  • The ultimate spaghetti carbonara

    • kayanelson on February 09, 2015

      This carbonara is a family favorite and it can be prepared quickly. Easy to do when you don't have a lot of time.

  • The ultimate spaghetti and meatballs

    • Smokeydoke on March 28, 2017

      These are excellent! So moist and flavorful. This will be my new go-to recipe. I only made his meatballs, not his pomodoro sauce.

  • The ultimate beef stew

    • Smokeydoke on December 12, 2016

      This was amazing, almost as good as Julia's Beef Bourguignon. I didn't follow his recipe exactly, he uses one set of vegetables to marinate then toss away, another set of vegetables to serve with the stew. I used the vegetables in the marinade with the stew and I thought it was fine and less waste. I also used a cheap cut (Costco stew meat) and it came out great but I'm sure the shoulder will come out even better.

    • averythingcooks on August 10, 2021

      This note is more about the method than the full recipe as I have things tucked away in my fridge & freezer to use in stews as well as a medley of favourite veg to include. BUT marinating the meat in the wine with lots of aromatic & herby add-ins worked great....after straining you have a flavourful & much richer "version" of red wine to add back in. But I just couldn't see using pearl onions in the marinade (only to be discarded) so I used chopped yellow onions instead and saved the pearl onions for the final steps....sauteed in the pan after the meat was browned & then added at the end with the peas & fresh herbs. I can see using this marinade technique with all my beef stews.

  • The ultimate barbecued ribs

    • averythingcooks on August 11, 2021

      This sauce (using molasses & intended for ribs) is really good but it is identical (with just one difference) to the other BBQ sauce in the same book (which uses peach jam & is intended for chicken). I do think I like the version which uses the jam a bit better but this version will find lots of uses until it is gone.

  • The ultimate baked beans

    • averythingcooks on January 01, 2020

      I have made these beans several times and we really like them but I do make some modifications to meet our likes. For 2 of us, I use one 19 oz can of navy beans but only cut the sauce recipe in half which results in beautifully saucy beans. I usually add some passata to the sauce for more tomato flavour (without more sweetness). I have a pretty heavy hand with the chipotle as we like the heat. I crisp the bacon in 1 inch pieces & then stir them into the beans before baking - and yes, the 1st time I tried this I also found that laying raw bacon across the top did NOT work. Baked with the rosemary sprigs across the top, this side dish is a favourite.

    • angrygreycat on September 19, 2018

      Made this for dinner tonight along with baked sweet potatoes. We eat a lot of versions of baked beans and I wanted to try something new. This was pretty boring, lacking in sauce quantity and flavor. On top of that bacon is supposed to be placed on top and then you bake the whole thing in the oven at 350 for about 25 minutes. In that time the bacon had not crisped. I was afraid of extending the time because with so little "wet" ingredients, I thought the beans would dry out so I just put it under the broiler for about 3 minutes to crisp up the bacon. Won't be making this again. Edit: Maybe I spoke too soon. My daughter came home and had the beans and loved them. I do have a bad cold so maybe they just don't taste right to me.

    • angrygreycat on July 04, 2019

      Tried this again but doubled the sauce amount. I laid the bacon across the top. Another time I would cut the bacon in pieces to make it easier to serve Better, but not sure I would make again.

  • Grilled chicken with peach barbecue sauce

    • averythingcooks on July 16, 2018

      This is one of 4 regular rotation BBQ sauces in our house. I have used both peach and apricot jam and this is just delicious with BBQ'd chicken.

  • The ultimate French onion soup

    • Cookie24 on December 28, 2017

      Delicious soup, made with white wine instead of red, and used 3 regular brown onions and 1 sweet onion. Even with these substitutions still tastes great.

  • Sesame chicken salad with spinach, cucumber, and cilantro

    • hbakke on January 27, 2020

      This was just alright. The salad dressing was too salty and the chicken took much longer to cook than 2 minutes per side. This resulted in an almost burnt crust. Not my favorite recipe.

  • Baked rigatoni with eggplant and pork sausage

    • hbakke on January 28, 2020

      Next time season the tomato mixture better and maybe add some red pepper flake. I would make this again. The crispy, nearly burnt bits are the best. Yummy!

  • Hunters' minestrone

    • hbakke on February 04, 2020

      I could only fit 8 cups of broth into the pot, but it was fine that way. I didn't add the garlic cloves to the broth then discard them. I just chopped all the garlic up and added it with the onions. Also, I threw everything in the pot instead of putting things in/removing them separately. The parmesan toasts were delicious. I would make this again.

  • The ultimate spinach salad with bacon, black pepper, and honey

    • hbakke on January 30, 2020

      Not worth repeating. There was too much honey and the spinach cooked down too much and turned to gloop. Not appetizing at all. I tried to save it with more salt/pepper and vinegar but it ended up in the trash. Also, no bacon cooks in 3-4 minutes as the recipe states. It easily took 3x the amount of time to cook the bacon and onions than what the recipe lists.

  • Roasted broccoli with crispy Parmesan and lemon

    • hbakke on January 28, 2020

      Delicious! I would add more cracked black pepper next time and spray the pan with some nonstick spray (or use silpat) so I don't lose so much cheese to the pan.

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Reviews about this book

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Reviews about Recipes in this Book

  • Velvet potato puree

    • Leite's Culinaria

      Tester Karen said: Smooth, velvety, warm, creamy, and seductive as you close your mouth around "just one more bite" of this potato puree. This is a great rendition of mashed potatoes.

      Full review
  • ISBN 10 1400052386
  • ISBN 13 9781400052387
  • Linked ISBNs
  • Published Sep 26 2006
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

As his millions of fans know from watching him on Food Network, Tyler likes to rock the kitchen with big, bold flavors and sophisticated yet accessible fare. Whether you're dishing up a family favorite like spaghetti and meatballs or pulling out all the stops with a succulent tenderloin steak topped with spicy crab salad, Tyler Florence believes every meal can - and should - be the ultimate dining experience. At last, in Tyler's Ultimate, he shows us how to get these spectacular results in much less time.

Tyler believes the ultimate meal brings together good food, good friends, and good times - with Tyler's Ultimate as your guide you can elevate any gathering to a cause for celebration and every family meal to an occasion worth savoring. In his travels around the world for his Food Network show, he's sampled countless versions of classic dishes, taking an ideal technique from one, a perfect ingredient from another. Here he gives you the best of the best.

Make no mistake: Tyler's approach here may be simplified and the ingredients list streamlined, but your palate will never feel compromised. These recipes are packed with zesty flavors, yet easy to pull together and always straightforward enough for even novice cooks. Because Tyler believes that the little details separate a good meal from a "wow!" experience, his recipes feature bright, exciting flavors that sing on the tongue yet don't require fancy equipment or exotic ingredients. Tyler has collected all his most trusted and best-loved recipes for the ultimate collection of go-to meals, including can't-miss versions of the dishes we all crave most: the ultimate burger, French onion soup, beef stew, macaroni and cheese, and chocolate mousse, plus exciting new discoveries that will find a permanent home in your cooking repertoire.

Filled with recipes for sensational, all-American food, Tyler's Ultimate is the all-around, everyday great cookbook his fans have been waiting for.

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