Samin Nosrat’s Piri Piri Chicken from Good Things is a bold, spicy chicken recipe made with roasted Thai chiles, Fresno chiles, garlic, smoked paprika, vinegar, and bay. Marinated overnight and roasted until burnished, it’s smoky, fiery, punchy, and perfect for anyone who loves a high-impact chicken dinner.
Eric Kim’s Salted Salmon Steaks with Celery and Mushroom turns a few everyday ingredients into a simple, flavor-packed salmon dinner. A 30-minute dry brine seasons the fish, locks in moisture, and helps celery and mushrooms soak up savory salmon fat as everything roasts in a hot oven. Serve with rice.
Claire Saffitz’s Black Sesame Paris-Brest turns classic pâte à choux into a showstopping birthday dessert filled with nutty black sesame pastry cream and whipped cream. Homemade black tahini adds toasted, slightly bitter balance, while crisp choux and silky filling make this French pastry worth attempting, even when the ring misbehaves.
Ina Garten’s Tuna and Hummus Sandwiches pair creamy, garlicky hummus with bright, briny tuna salad for an easy open-faced lunch. Celery, onion, cornichons, lemon, Dijon, and radish add crunch and sharpness, while the hummus keeps everything rich without making the sandwich feel heavy.
A cookbook club menu featuring recipes from Kristina Cho’s Chinese Enough, including Chili Cumin Spiced Pork Ribs, Chicken, Corn, and Jalapeño Wontons with Miso Butter, Malty Banana Cream Pie, and standout dishes like Banh Mi Pasta Salad.
These Maple-Miso Smashed Cucumbers are a crunchy, no-cook summer side dish with Persian cucumbers, vinegar, white miso, maple syrup, sesame oil, red pepper flakes, and sesame seeds. Salting the cucumbers first keeps the salad punchy instead of watery, making it perfect for cookouts, picnics, and easy weeknight meals.
Celebrate Mother’s Day with a delicious spread of Ina Garten favorites. From indulgent brunch dishes and refreshing cocktails to elegant desserts, this collection includes everything you need to treat the moms in your life from Truffled Scrambled Eggs to Cœur à la Crème.
These Hazelnut-Miso Puppy Chow Bars turn the classic muddy buddy snack into a crisp, sliceable dessert with a baked Chex crust, rich Nutella-miso ganache, and crunchy hazelnut topping. Sweet, salty, chocolatey, and nostalgic, they’re a grown-up twist on puppy chow that’s ideal for parties, holidays, and make-ahead desserts.
Welcome! After spending 7 years teaching myself to cook by working through all 1,300+ of Ina Garten's recipes - Julie & Julia style - you've found the place where I share my latest kitchen adventures.