I didn’t make the chutney as I didn’t have any mangoes, just the chicken. Left it to marinade for about 5 hours. Very tasty and the chicken breasts didn’t dry out on the barbecue. Will make again, possibly even with the chutney!

I used mahi-mahi. i thought this was pretty good. It just didn't wow me enough to repeat it again.

Very nice basic recipe - straightforward, flavorful, and preserves some of the snow peas' crunch. Easily adjusted to suit preference for more/less garlic, ginger, pepper, etc. I used a carbon steel wok instead of the non-stick skillet specified in the recipe. Instructions are optimized for a skillet vs. a wok. Dish still turned out fine in the wok with a few on-the-fly adjustments, but next time I'll try cooking ingredients in the order I usually see for wok-optimized recipes (sizzle aromatics a bit in oil first, then add main ingredient) and see how that goes.

Very nice basic recipe - straightforward, flavorful, and preserves some of the snow peas' crunch. Easily adjusted to suit preference for more/less garlic, ginger, pepper, etc. I used a carbon steel wok instead of the non-stick skillet specified in the recipe. Instructions are optimized for a skillet vs. a wok. Dish still turned out fine in the wok with a few on-the-fly adjustments, but next time I'll try cooking ingredients in the order I usually see for wok-optimized recipes (sizzle aromatics a bit in oil first, then add main ingredient) and see how that goes.

This is a solid panzanella. I liked the addition of rocket.

We liked this but I followed @yildiz100's suggestion and blanched the green beans for two minutes adding them to the tomatoes and think that was a good idea. The flavor was nice.

Our family loves this salad and this was an especially nice version of it. It's a simple recipe but the addition of basil, the guidance on soaking the onions in hot water and using red wine vinegar instead of lemon juice make it slightly different from the recipe I usually use. I think this one will be my go-to from now on.

Very nice basic recipe - straightforward, flavorful, and preserves some of the snow peas' crunch. Easily adjusted to suit preference for more/less garlic, ginger, pepper, etc. I used a carbon steel wok instead of the non-stick skillet specified in the recipe. Instructions are optimized for a skillet vs. a wok. Dish still turned out fine in the wok with a few on-the-fly adjustments, but next time I'll try cooking ingredients in the order I usually see for wok-optimized recipes (sizzle aromatics a bit in oil first, then add main ingredient) and see how that goes.

This was delicious and could be easily made as a lasagne. In fact, this is going to be my go-to lasagne recipe from now on.

Easy to make and so delicious

Good weeknight meal. We accidentally over-salted the lentils a bit. Used kale for the green and rosemary for the herb. Would repeat.

Note: the ATK recipe uses a heavier weight per cup flour measurement, so the amount of flour is 7.5 oz or 215 g. Anywhere between 190 g - 215 g works in the recipe. IMO this recipe doesn't make 3 dozen blondies, only 2 dozen.

My husband used the rub from this recipe for some ribs and threw them in our smoker instead of baking them. I made the jerk sauce, and we served them to guests with the sauce on the side. I didn't have time to make the salsa. They were a huge hit! They had a little kick to them and a fruity tangy sweetness from the sauce. We'll definitely make these again.

Calling all dill lovers. This is a quick and delicious breakfast. I'm going to keep dill havarti on hand more often so I can enjoy this.

Marinated 7 hours, the chicken was plenty flavorful and the lime juice was starting to affect the texture, so I wouldn't have marinated them longer. Instructions say to cut the pineapple, peppers, and onion into quarters, but that has to be an error; I cut them into cubes, same as the chicken. As usual with meat+vegetable skewers, the meat was slightly overdone and the vegetables slightly underdone, but not so much we didn't enjoy them. The skewers were quite tasty.

This book’s a welcome addition to our shelves, plus it’s made us hungry to learn more.

The chili oil and sliced fresh chiles gave it a good punch of spice, and the marinade became a delicious sauce for the dish. I’m glad I finally pulled that book off the shelf again.

Full of gloriously vivid illustrations, richly narrated history and stories and food writing that bring the past to life.

If you buy one veg book this year - it should be this one! Gorgeous, impressive dishes that will tempt every palate.

Ammu will become a classic just as Asma's Indian Kitchen has.

Gorgeous doesn't begin to describe this book. It's a Parisian dream.

The stories and cultural insights weave a thread through the book that is absolutely captivating.

[This book] is a cookbook reader’s book, a title for those who are as eager to read about the culture, history and stories of a cuisine as they are to make the recipes.

This is a book we are excited to cook from! The flavours are bold, delicious and refreshingly straightforward to achieve, and we are already looking forward to the warmer, lighter months.

Alissa Timoshkina will change your opinion of Siberia with her debut cookbook. Salt & Time is an exploration of Siberian food and people.

An impressive debut. Like many great cookbooks, there’s more to this one than recipes. As well as the 65 dishes, reflective of but not confined to the seafood and steak menus in Smith’s restaurants...

This book which will surely join the ranks of Salt, Fat, Acid, Heat and The Food Lab as must haves for the home cook.

The Homestead in Ely MN is all about sustainability and taking care of our earth - this cookbok has a variety of recipes and embraces life and food wholeheartedly.

Everything you need to know about the incredible, edible egg.

Another beautiful and interesting cookbook from Diacono.