Cherry tomato confit is one of my favorite savory treats of summer. It’s the perfect way to use up tomatoes that are just past their prime…a little too squishy for salads but still perfectly delicious and edible. Confit requires some patience, but very little attention, and with a jar of this goodness in your refrigerator you will always be a couple of ingredients away from a delicious meal.
You don’t have to read very much of my blog to figure out that I am a tomato person through-and-through. I have a hard time assembling a dinner without including tomatoes somewhere, even if it’s just tossing a few cherry tomatoes in a salad. And of all the things it’s possible to do with tomatoes, cooking them slowly in olive oil to create this cherry tomato confit is at the top of my list. It lasts up to a month in the refrigerator and can be used in about a million and one different ways!
What is confit?
A confit is a meat or vegetable that is infused with some kind of rich fat. Most foodies are familiar with duck confit, which is a heavenly (but not-so-healthy) dish in which duck meat is cooked in its own rendered fat until it is rich and tender. Tomato confit is made using the same principle, except-obviously-that the fat must come from elsewhere.
As you might guess, the source of fat for tomato confit is usually extra virgin olive oil. Tomatoes and olive oil are magic together in just about any form, but a confit is just a whole ‘nother level of delicious. The tomatoes come out tender and rich, with a fully developed sweet+umami flavor profile.
Ideas for using cherry tomato confit
- Spread grilled bread slices with Macadamia Nut Pesto and top with cherry tomato confit for a delicious and easy summer appetizer.
- Spoon on top of scrambled eggs, grilled chicken or steak, or Sear-Roasted Halibut.
- Use in place of tomatoes on a Margherita pizza.
- Swirl tomato confit into Baked Farrotto with Basil-Walnut Pesto instead of (or in addition to) asparagus.
Ingredients
- Tomatoes: Any small tomatoes will work for this recipe, including cherry, grape, or pear-shaped varieties. Homegrown tomatoes that are slightly past their prime are especially good, and their skins are usually thin enough to be left whole. Hothouse tomatoes work fine too, but they have thicker skins and I generally cut them in half before cooking.
- Extra Virgin Olive Oil: Extra virgin olive oil is a major source of flavor in tomato confit, so it’s a good time to bring out the good stuff. The California Olive Ranch oil pictured above works great and is affordable. When I can, I like to use a Sicilian olive oil such as this one from Bono Val di Mazara.
- Salt: I use kosher salt. If you use table salt, reduce your initial amount by half and adjust your seasoning carefully at the end.
- Optional ingredients: You can flavor your cherry tomato confit however you’d like! I almost always throw in a couple of cloves of garlic (be sure to discard these after a day or two as confitted garlic can harbor botulism) and a couple of sprigs of herbs. Oregano, basil, and rosemary are classic additions. A pinch of saffron is delicious too!
How to make cherry tomato confit
The basic technique for making tomato confit is simple: just simmer tomatoes very gently in olive oil until they are rich and tender. In the case of tomato confit, this takes about an hour. Thankfully, once you get a confit started, it only requires your attention for a quick stir every 10 minutes or so, making it a cinch to prepare while you are doing something else in the kitchen.
Here are some tips for a perfect cherry tomato confit:
- Use ripe tomatoes. Your cherry, grape, or pear tomatoes can be ripe or slightly past ripe, but any tomatoes that aren’t quite ripe won’t produce the rich tomato-y flavor you are looking for.
- Keep the olive oil at a bare simmer. You want to see bubbles coming up through the oil, but only just. Once you bring the oil up to temperature in the beginning, try to avoid allowing it to simmer vigorously or boil.
- Don’t forget to stir! I set two timers when I’m making tomato confit, especially if I’m distracted by another task in the kitchen. One timer is set for the full cooking time (60 minutes), and another gets set in 10 minute increments. My Amazon Alexa comes in very handy when I need to set multiple timers.
FAQ: Stovetop Cherry Tomato Confit
What can’t you do with it?!? There are so many yummy ways to use tomato confit I hardly know where to begin. My personal favorites are to spread it on grilled bread or spoon it over pesto scrambled eggs and spinach. It’s delicious mixed into beans and a great substitute for sauce on a simple grilled pizza. I toss my tomato confit with pasta, roasted zucchini, and stir it into sauteed greens, or use it as a topping for grilled fish. The sky's the limit!
The oil is also flavorful and delicious and a worthy condiment of its own. Drizzle it on anything you can think of, especially grilled meat, fish, and vegetables. Brush some on pita bread before you throw it on the grill, or on the outside of your grilled cheese sandwich.
Yes, although I typically will confit them in the oven rather than on the stovetop. Roma tomatoes are particularly well suited to confit because of their lower moisture content. Geoffrey Zakarian has an excellent oven tomato confit recipe that has served me well the past few summers.
Yes it can! It's an easy way to save some peak-of-harvest goodness for the winter months. I find freezing works best with tomatoes that have been confitted whole. Just remove any garlic cloves and use a slotted spoon to transfer the tomatoes to a freezer-safe container. Pour enough of the oil over them so they are just barely covered and seal the container. Tomato confit will keep for up to six months in your freezer, although they are best before the three month mark.
Storage and reheating
Cherry tomato confit can be stored in an airtight container in your refrigerator for up to a month. Be sure to remove any whole cloves of garlic after a day or two, as garlic confitted in olive oil can harbor botulism. Include the oil the tomatoes were cooked in for maximum flavor and freshness. Tomato confit can also be frozen in an airtight container (in oil) for up to six months.
Reheat your tomatoes gently in oil on a stovetop or (covered) in your microwave at half power.
I LOVE HEARING FROM YOU!
What’s your favorite thing to do with homegrown cherry tomatoes? How did you like this stovetop cherry tomato confit? Drop me a question, a comment, or a rating and let me know...you’ll make my day! And don’t forget to save and share this recipe by pinning it to Pinterest or saving to Yummly, Whisk, or Flipboard.
Stovetop Cherry Tomato Confit
Ingredients
- 2 cups 300 g ripe cherry tomatoes halved or whole
- ¼ cup extra virgin olive oil use the good stuff!
- ¼ teaspoon fine sea salt plus more to taste
Optional add-ins:
- 2-3 cloves garlic peeled and trimmed, or
- 3-4 sprigs fresh thyme
- 1 sprig fresh basil
- 2 sprigs fresh oregano
- 1 pinch saffron
Instructions
- Add the olive oil and tomatoes to a skillet and set over medium heat.
- When tomatoes just start to sizzle a little, immediately turn the heat down to medium low. Add ¼ teaspoon of salt and any garlic, herbs or spices you’d like to include.
- Cook over low to medium low heat for 60 minutes, adjusting the heat as needed to keep the tomatoes at a bare simmer. You should see bubbles coming up in the olive oil, but barely. Stir gently every 8-10 minutes.
- At the 60 minute mark, taste your tomatoes and make sure they are very tender and the flavor is concentrated and rich. Sometimes larger cherry tomatoes need a little more time.
- Just before your tomatoes are done, taste and adjust the sodium level.
- Remove any garlic or herb sprigs from your confit and cool for 10-15 minutes before using or transferring to an airtight container. Store in the refrigerator for up to one month.
Chris Andrade says
Good post! We are going to include a link to this very wonderful post that we have on our website. Maintain your excellent standard of writing.
Lisa says
Thank you so much :).
Londyn Larsen says
nice post On our website, we will include a link to this post in particular.
Lisa says
Thank you!
Spillt User says
So easy and delicious!!!
Spillt User says
Honestly the only blondie recipe you'll ever need. Not high maintenance (besides browning the butter which is soooo worth it). But so so so perfect.
Spillt User says
I didn't have enough almonds, so I also added walnuts and sunflower seeds. Swapped Za'atar for sumac, cilantro for parsley, cranberries for cherries because those are what I had on hand. This recipe is delicious!
Spillt User says
Made this for the homemade Choco Tacos we made the other week.. it was everything you want in a magic shell 👌
Spillt User says
It was good but not amazing. It was quite dense. I added a bit of orange zest which I couldn't taste at all. I might add more because I didn't think it had a lot of flavor.
Spillt User says
OBSESSED
Spillt User says
I <3 one pot meals!!!! Really good flavor and great for make ahead lunches. Learn from my mistakes and make sure your burner isn't too high when everything's cooking up, otherwise you'll scorch the rice at the bottom of your dutch oven 🫠
Spillt User says
Definitely weigh the ingredients for best results!
Spillt User says
These were SO good. The almond flavor played really nicely with the raspberry jam and was not overpowering. Our almonds for the coating were a bit coarser which wasn't intentional, but gave the cookies a good texture.
Spillt User says
I didn't add the tomatoes and used vodka sauce instead of tomato sauce
Spillt User says
This is excellent. A nice take on a corn chowder. Spicy and sweet.
Spillt User says
LOVE THESE! The perfect amount moist, not too sweet, and the right amount chocolatey. AND only uses one bowl 🥰
Spillt User says
Perfect! So delicious. Cooked to 131 and sliced off a couple pieces for family members that needed it a little closer to med and seared those pieces a few min.
Spillt User says
I didn't have a 14 oz can diced tomatoes so I used a 28 oz can whole peeled tomatoes and chopped it in the food processor just a quick pulse. It was delicious!
Spillt User says
Due to a post-holiday flour shortage and a time crunch, I had to improvise a bit and used about half a cup of AP flour, a cup of whole wheat flour, and a cup of bread flour. We all liked the nuttiness of the whole wheat flavor! I would have maybe reduced either cooking time of flour just a bit as the ~free forming~ turned out a little dry, but cake was still very tasty in spite of my artistic license!! Grapefruit flavor was delicious. Came together quickly too (despite multitasking on zoom 🙃)
Spillt User says
Remember that the bottoms of the cookies burn if put on the bottom rack!
Spillt User says
Great easy dinner. Would be good with a few other veggies in addition to the carrots, and could be great over rice.
Spillt User says
Yum. Added in walnuts, very happy with the decision. Super easy, turned out great!
Spillt User says
These were so fun and seasonal. I brought them to a Produce Party where the theme was pumpkin and they were gone in the blink of an eye.
Spillt User says
Maddy did not have a loaf pan so we made it into muffins and still turned out great. Someone (me) did not mash the bananas enough but other than user error they turned out great. Super easy for a weeknight as advertised!
Spillt User says
This was a perfect fast fall dessert! Done in 15 mins. I didn't even peel the apples which I liked even better. Add a touch of salt to make everything better and helps the sweetness and cinnamon pop.
Spillt User says
On Sunday's we brunch! I spotted this recipe a few weeks ago on Spillt and finally tried it out today. Holy yum, y'all. This one is GOOD!!
It's so incredibly decadent with the silver lining of packing in a serving of veggies and tons of protein! Not to toot my own horn, but it feels like something you could get at a restaurant brunch.
Spillt User says
Used this recipe as a general guideline with a lot of modifications. No food processor (shocking) but love any occasion for an immersion blender. Used some extra carrots for health. Threw in a bay leaf because another recipe called for it, have no idea if it did anything. Didn't use any corn starch because ours was infested with little bugs (ew) but it turned out plenty thick (maybe bc of extra carrots). Added some red pepper flakes for fun. Still turned out great!
Spillt User says
Made these with flour and added a little too much so they came out more like black bean pancakes, but clearly a very forgiving recipe because my little one loved them!
Spillt User says
Holy yum! One of the best breakfasts I've ever made… The flavors and textures in this are so comforting and delicious. It's like an apple pie meets an oatmeal cookie with a hint of Ben and Jerry's Oatmeal Cookie Chunk ice cream. Plus, I got to buy these adorable new jars. I'm a happy girl this morning.
Spillt User says
Someone forgot to take home our wedding cake from their parents freezer for our anniversary so… we made our own version and it was so good! Nice amount of lemon and is dense (GF problems) but moist. Would recommend making like half because it's a big cake.
Spillt User says
This cake is so good and so elegant. The fresh toasted almond flour adds a nice nuttiness, the olive oil makes it so moist, and the citrus gives the perfect amount of bite. I ended up subbing in almond flour instead of all purpose just because I had it, and it worked perfectly. This would also pair really nicely with some Greek yogurt, crème fraiche, or whipped cream.
Spillt User says
To quote the Swedish chef, “Bork, Bork, I love hash with leftover pulled pork.”
I doubled the potato seasoning. I'm glad I did. It gave the dish depth. I used a third tablespoon of butter for the potatoes. I also reheated the pulled pork until there were crispy bits. Finally, I followed the NYT instructions on prepping the potatoes. Peeled, large holes on a box grater, then three water baths until water ran clear followed by
squeezing out as much water as possible.
Bork, Bork!
Spillt User says
This one was really yummy and super easy. Like all recipes, it lies a little bit on time and takes about an hour but most of that was passive time.
Spillt User says
I used this sauce base recipe with some ramen noodles and added some ground turkey and greens! It was so good and easy. Can't wait to make it again!
Spillt User says
Best Brown Bread Recipe. I exclude the bran and wheat germ and it comes out just fine. I also sometimes add craisins and brown sugar to the top for some extra sweetness.
Spillt User says
Simple and easy yet the same decadent flavors of the rich peanut (free) stew. 😋
Spillt User says
This was a delicious and fairly easy dinner to put together. Most impressive, it convinced my husband that we didn't need meat for dinner! I thought the whole dish was a little tomato flavor heavy so it needs… something else. I'll definitely make it (or a variation) again, but I'll be broadening the spice profile and adding more in general.
Spillt User says
One of our week night favorites. Fantastic leftovers, the flavors are even better and the steak is more tender-we typically use ribeye.
Spillt User says
This is my second review of this (now a Go-To) dessert. I made it for a dinner this weekend to rave reviews from all. Added orange zest with the lemon plus one extra egg for extra juicy lemons (and as before only 1c olive oil and a bit less sugar). 🙌
Spillt User says
A carrot cake I've made several times and loved - because you can never go wrong with carrot cake
Spillt User says
These were really solid! I used apple cider instead of orange juice (since that's what I had) but thought they overall had the right amount of sweetness. I also added chopped walnuts because I love an extra crunch. I made these into muffins instead of a loaf (because my loaf pan got lost in my last move apparently??! 🤬) and cooked them at 350 for ~25 minutes.
Spillt User says
Didn't love. Not much flavor
Spillt User says
This is an easy delicious recipe just be careful not to overcook the shrimp( I normally cook the shrimp until just done then add to the pasta and cook a little bit more with the sauce in the heated pot)
Spillt User says
Love! I combined with another recipe and added more garlic, did 1/2 parm 1/2 Gouda and used brown butter for the sage 🫢💅🏼
Spillt User says
I know it's hard to see the actual chili underneath all those toppings, but trust me on this one… It's there and it's delicious! The Instant Pot version of Skinnyish Dish's White Chicken Chili has been getting a ton of love lately, so I figured I just had to try it out. The people aren't wrong. This is an amazingly delicious recipe — perfect for these cool fall temps!
Spillt User says
Dishing Out Health is a master of bowl recipes and this one is no exception. Such a great balance of sweet and savory flavors. The star is the honey dijon sauce drizzled on top. Mmmmm!
Spillt User says
The flavor here was great. And Maddy, the sauce was rich and darker. Just a little thin. I used thighs, skin on and bone in. But maybe that gave it too much h fat once it went in the oven. But the fans liked it a lot! (I also used shiitakes).
Spillt User says
This is sooo good and such a quick weeknight meal. I was skeptical of the chopped lemon/garlic that you put on raw at the end but honestly it MADE the pasta. I'm also not the biggest anchovy gal (“maddy, why did you make this pasta then??), but it wasn't that anchovy-y in the end.
Spillt User says
Smells amazing, So so easy to make.
Spillt User says
Super yum - we usually skip the tomato relish out of laziness & just slather on the mustard mayo
Spillt User says
A little spin on your typical Alfredo. Could easily sub chicken or add some veggies.
Spillt User says
Such good flavor! Pair it with some rice to round off the meal.
Spillt User says
Already dreaming about the next time we're making this. So easy to make, but so so good. The chicken marinate is 💰. Instead of pita you could easily customize this to be a salad or pair with rice for a rice bowl situation
Spillt User says
The only way I make homemade French fries! Customize them any way by adding your favorite seasonings. Cajun fries? Garlic parm? You can do it all. Oh and if you're short on time don't sweat soaking them in cold water beforehand 🙂
Spillt User says
Amazing. This is the perfect soup for winter.
Spillt User says
SO good. That is all… oh and if you don't have fresh peaches canned ones work pretty good too.
Spillt User says
Lots of flavor!
Spillt User says
So yummy & easy to make. After pulling the meat apart, we usually throw it in a cast iron to crisp it up a little. It makes a lot but it does freeze well.
Spillt User says
Super easy & tasty. Recipie doesn't specify what kind of potatoes to use, I usually go with yellow. Russet with make the soup gritty so avoid those. It is a bit heavy of a soup, so you can use less cream if you want it to be lighter.
Spillt User says
This is quick and good, and I love that you can make it in one pan (plus a small bowl for the crisp part). A few notes: 1. I used more apples than it says. (I used 6). It could even use more. 2. I added zest of a lemon and half a large orange to the apples. Definitely added to the flavor.
Spillt User says
This takes some time. But if you have a lot of work you should be doing 🫣 and would rather cook 🤔, it's great! One guest said she will never make beef bourguignon again because this was so much better. some short cuts: 1. I used frozen pearl onions. Fresh ones are a pain. Just throw frozen ones in, mostly thawed, with the mushrooms. 2. I don't strain the sauce because a. I like the veggies to stay in and b. It's a pain. Just ladle into a pot and boil it down at the end.
Spillt User says
Great 20 minute entry! I used more tomato paste than the recipe calls for. I also used a bit more heavy cream (lactose free). I also added in another tbsp of butter at the end. It's a keeper!
Spillt User says
Yummy! I didn't think the Parmesan held its own when competing against the miso glaze and the sprouts. The bread crumbs and sesame seeds add a touch of texture which I like. I'll definitely make this again.
Spillt User says
Added spinach 👌🏽
Spillt User says
The chicken was a bit grainy from marinating in the coconut milk and spices.
Spillt User says
I love that this was one-pot (yay Sunday meal prep). The sauce unfortunately didn't come out as dark as the pics or as rich as I had hoped. I think next time I'd use bone-in chicken and throw the garlic in a little earlier for flavor. Also I left it in the oven way longer that 30 mins… the chicken was not “falling apart” until closer to an hour/hour and 15.
Spillt User says
Made this without the frother and with bourbon maple syrup and still LOVE IT
Spillt User says
This an oldie but a goodie from Emily Bites! I've been making these stuffed portobellos for years. The flavor combination of sausage, fennel, cheese, breadcrumbs, and veggies all on top of the earthy mushroom is just to die for! Comfort food that also happens to be pretty nutritious, too. Win, win!
Spillt User says
So delicious and easy!
Spillt User says
Fish sauce has a strong taste, which I forget-don't use too much! We really liked this recipe and think it could use broccoli or spinach if no green beans available. Served with jasmine rice
Spillt User says
Used brown rice and sweet rice flour and some extra oat flour in place of the white rice flour because I'd run out. Used pecans instead of walnuts. It's a little fussier than other apple crisps/crumbles because you have to stir and add the topping halfway through baking. But it was chewy and crunchy and soft and very tasty.
Spillt User says
So good!!! Easy and delicious, makes a big batch
Spillt User says
This is brilliant and simple. I opted for 165° for 24 hours and the pork was perfect. It pulled apart easily and was perfectly moist.
Spillt User says
Too much vinegar and sugar in the rice but otherwise a good bowl concept
Spillt User says
These cookies are so good. I think I could have cooked mine one minute more (I did 10 mins) because they were a little too gooey on the inside and maybe added a little bit more pumpkin spice seasoning. But overall the recipe is easy and the dough is a pretty orange color. It legit only makes 18 cookies though.
Spillt User says
This soup is fantastic! This summer, I sometimes ate the leftovers cold!
The recipe suggests peeling and seeding the tomatoes but says you don't have to. I chose not to peel and seed and I loved it! The soup will have more texture, but I like it like that, and I didn't need as much vegetable stock. Plus, there's less waste and you save time!
Spillt User says
I know what you're thinking - queso? Vegan? But this recipe exceeded expectations. Big fan, will make again
Spillt User says
I made this for the first time tonight. Didn't have oyster sauce so used Hoison. And didn't have Golden Mountain sauce so used soy sauce. Despite those limitations it was really good! I thought it needed a pinch of salt and a little more kick so added siracha but everyone was generally pleased… Except Miles who said it was a pale imitation of his beloved pork soup.
Spillt User says
When I received a ton of cucumbers and a mango in my latest produce box, I went hunting for a recipe that used both. Enter this amazing chopped salad! I was skeptical but all of the salad components and dressing worked so well together! It had crunch, sweet, tangy, savory… You name it, this salad has it. Perfect accompaniment with the chicken satay I served it with but could have also been a meal on its own, especially if you're looking for a light, fresh lunch option!
Spillt User says
Ummm, damn delicious is correct! I love chicken satay but have never tried making it. It just always felt like those magical flavors you can only find in a restaurant but this recipe is a perfect replica! The marinade is incredible and that peanut sauce? Holy cow. Bathe me in that peanut sauce!
I discovered the recipe and Damn Delicious while scrolling through Spillt. So excited to cook more from the site!
Spillt User says
Really good flavor. Not a lot of prep and bakes in one dish. Fast and easy. I unused chicken tenders and they came out very moist.
Spillt User says
Really easy and quick to make. Perfect weeknight meal
Spillt User says
This recipe is AMAZING! it was so worth it to get all of the spices needed to make it exactly as written and now I have them on hand to make this over and over again!
Spillt User says
I absolutely love this recipe! I've made it twice exactly as written and it does not disappoint! I wish I had made a double batch last time I made it so I could have leftovers!
Spillt User says
Love this dinner! So easy and yummy. I serve it with a Mexican Caesar salad
Spillt User says
This was good, I think the sauce needed a little kick, next time I'll add a little jalapeño to the sauce.
Spillt User says
Yum! I think I needed less miso or more butter. It was extremely thick and difficult to apply evenly on all the sprouts. I'll also pick out larger sprouts next time. Easier to work with. The taste was great and will definitely join my roasted vegetables rotation.
Spillt User says
First time making this and it was fantastic. The only thing I'll do differently is reduce the salt in the marinade. I like the fact you roast the potatoes and fennel separately so you have more control over the end product. I loved adding lemon slices into the roasting pan. This is a strong recipe overall and if you can plan ahead with the marinating pretty easy to get in the oven and to the table.
Spillt User says
This is simple and elegant. The three flavors, apple, fennel, and arugula play off each other and work really well together. I might add pomegranate seeds next time for a little more color but that's just me.
Spillt User says
This was excellent. Easy prep and fast cook. I did it in the air fryer for 10 min which is always how I make salmon.
Spillt User says
I love these cookies. So easy and so quick and so good. I did replace the coconut sugar with monk fruit sugar. These are only 1 point on WW if you use sugar substitutes. And only make a small batch so you can't get into too much trouble if you eat more than one! 😋
Spillt User says
Tasty! Easy recipe (no room temp butter, no refrigerating, no mixer). Heavy on the nutmeg but I like that, especially for colder weather baking. Maybe I'll add walnuts next time 🤔
Spillt User says
This is a fairy simple recipe, packed full of flavor. The chicken is seriously delicious! Hubby grilled the chicken, I always swap the olives for capers, and served with farro tonight. Delicious!
Spillt User says
Great flavor! I used chicken breasts and they came out super moist. Don't skip the jalapeño ranch/slaw. It adds the perfect kick to these tacos.
Spillt User says
This carrot cake is a winner every single time. It's easy to make, it's perfectly spiced, and such a crowd pleaser. I tend to add more spices (more cinnamon, some ginger too). This time I tried a new white chocolate cream cheese frosting, the original one in this recipe is a bit too sweet, and it was perfect.
Spillt User says
Phenomenal brownies ⭐️ and a great way to use up the last of the season cherries. I found that to truly “roast” the cherries, they needed about 30 min in the oven, not the 10 that the recipe calls for. I skipped the stand mixer as well as the freezer step at the end, and these turned out just fine.
Spillt User says
Mujaddara is one of our comfort meals I never tire of. Caramelizing the onions take time but the result is worth the effort. (Serious Eats lays out options of different techniques but there are no shortcuts.)
I typically double the onions called for but that's just me. I also prefer Vidalia onions with their higher sugar content.
And, yes the sauce is the key. Its tartness is offset by the sweetness of the onions.
Spillt User says
Made this with a rotisserie chicken. Easy and tasty. Next time I'll throw in a half teaspoon of red pepper flakes.
Spillt User says
Big crowd pleaser and very easy. Great for bringing to a summer dinner party!
Spillt User says
These were gas
Spillt User says
This is the only chili recipe I make now. The best!
Spillt User says
Fast. Easy. Healthy. Yummy. I made this a while back and froze four 1 cup portions. Just used the last cup today in the slow cooker to make HBH Chicken Tinga Tacos. No need to buy canned sauce anymore.
Spillt User says
I cheated on the vinaigrette which begs the question what's the review based on? Really, nothing. I was just so happy with my sear I had to show someone. Another easy recipe that I will make on a grill pan and wistfully think about Labor Day.
Spillt User says
Takes ten minutes to make and was a big hit. I didn't have Aleppo red pepper flakes so I added a tablespoon of Aleppo paprika which delivered the smokiness. Next time I'll start with 1/2 tbsp and up it it incrementally as needed.
Spillt User says
This recipe is amazing! We used dried bread not stale. All the tips for the tomatoes and history of the dish were super helpful and interesting.
Spillt User says
I made this recently for a friend's birthday and it was a big hit. I accidentally added WAY more coffee (1.5 tbsp instead of 1.5 tsp) and the coffee flavor was very pronounced, but it was nice. Thanks to Debby's recommendation I took the cake out much earlier than the recipe called for (about 45 minutes) and still could have taken it out a minute or two earlier. The ganache and coffee cream were easy to make and made it feel very fancy.
Spillt User says
This was so easy to make and perfect for a hot summer day! I made a double batch for my coworkers and everyone loved it!
Spillt User says
I've made this recipe a few times and it's always delish! Definitely a quick weeknight meal that I plan to keep in rotation!
Spillt User says
Used peaches instead of nectarines. Added a little more salt in the topping. The fans all loved it and said it was a perfect breakfast on a rainy Maine morning.
Spillt User says
Holy smokes! This is such a winner of a recipe. The spice blend and glaze add so much flavor, then the lime zest at the end adds the perfect pop of citrus. I used nectarines instead of peaches this time — both are delicious and add wonderful sweetness to the dish. I serve with farro to soak up the delicious sauce/drippings. So much yum!!
Spillt User says
Loved this. It was giving the grandpa in Willy wonka eating cabbage stew, but nonetheless will make again
Spillt User says
OMG. This is amazing. Juicy, creamy, sweet, spicy - it has it all. I added pickled onions and withheld the cheese. I did the salmon in the air fryer in a foil pan at 400F for 8 min. So so good.
Spillt User says
Loved all the textures in this recipe! The tomatoes and corn popped, the chicken was perfectly juicy, the avocado was smooth and creamy… Flavors were on point, too. In addition to the cilantro she called for, I topped with queso fresco, sour cream, and Cholula. Delish!
Spillt User says
This was delicious! And honestly really easy to make. I used her fajita seasoning recipe as well which was so good. A few things I would change for next time: I would definitely not try to cut corners with frozen corn and will use fresh corn, less cream cheese in the street corn filling AND will actually let it get room temperature, and maybe go for a mild salsa verde because something in this recipe was HOT 😂 overall though, and easy weeknight staple.
Spillt User says
Fantastic! She also includes clear instructions about how to make an easy replacement for buttermilk if you don't have any on hand. I added 1/2 tsp of cardamom and 1/4 tsp of nutmeg to spice it up, and it was easily one of the best (and simplest) desserts I've made in years!
Spillt User says
This was my first time using chia seeds but certainly won't be my last! I really enjoyed this oatmeal bake. It's not quite as good as her Carrot Cake Oatmeal Bake — my all time fave — but delicious nevertheless.
Spillt User says
We haven't touched store-bought bread since discovering this recipe!
The buns pictured here with Lite Cravings' “fried” chicken and cauliflower “potato” salad. Soooooo many quotation marks, but soooooo delicious!
Spillt User says
This exact recipe is in their new cook book but with pork instead of chicken which is what I used. But no matter the protein, this is so good! Tastes just like takeout without the breading, fat from frying and added sugar. Tasted even better leftover. And had a lot of sauce - I hate when a recipe skimps on the sauce to save calories.
Spillt User says
We used lingcod and absolutely looooved this! I squeezed the zested lemon over the fish before topping and baking. I could have done with even more lemon!
Spillt User says
Easy lunch! Can sub a different cheese
Spillt User says
These were really good. No pictures because mine were not the most photogenic 😳 The corn added a good crunch and they just tasted really fresh, summery, and not too heavy.
Spillt User says
Love, love, love this recipe! It's a great way to sneak in veggies and so full of flavor. It's creamy and salty and cheesy… The PERFECT accompaniment for steak!
Spillt User says
This was reallllly good and so so quick (like 20/25 mins start to finish quick!). It tasted like a super thick pesto, which is honestly what I was hoping for. Since this is 100% going into my weeknight rotation, I might try adding some cherry tomatoes or some sliced sausage next time!
Spillt User says
This was so good. Did a smaller batch so ended up cooking for only about 25 minutes (but my oven tends to run hot). Used a mix of gruyere, mozzarella, and parm because I didn't have enough gruyere and was still great! Will make again and again.
Spillt User says
A classic - I always add more broccoli.
Spillt User says
A classic in the Baum house. So easy but the sauce is 🔑
Spillt User says
YUM. Super easy to pull together on a weekend with things I already had in the kitchen. I used turbinado sugar for the topping and was very pleased. I had fewer figs than the recipe called for, so wouldn't have hated throwing in some extra berries or other fruit, but turned out great regardless.
Spillt User says
I always make this when I have tired fresh tomatoes—cherry or otherwise. So easy and good
Spillt User says
This soup is perfect! It's so simple- onions, garlic, olive oil, zucchini, chicken broth. Cook and blend. Excellent
Spillt User says
Great Alison roman one. Went a little light on the cream still yum
Spillt User says
These are sooo good and p easy. Rohit went a lil hard on the garlic butter wasn't mad tho
Spillt User says
This is a solid recipe. I wish there was a little more depth of flavor to the sauce, but that's my only complaint. Yet another wonderful tofu from Dishing Out Health. It turned out crispy on the outside and soft in the middle on this one. Mmmm! Love that you get some veggies in with the broccoli, too!
Spillt User says
Who knew you could turn 2 pounds of zucchini into a creamy pasta sauce? Not this girl! Now that I know though, rest assured this recipe will be on repeat. I shredded the zucchini, garlic, and shallot in the food processor, which made this recipe easy peasy. I also subbed the heavy cream for fat free half and half to lighten it up just a bit.
Spillt User says
This tastes EXACTLY like the creamy jalapeño sauce from Taco Bell. Perfect addition to any quesadilla.
Spillt User says
I've been having smoothies on repeat lately! Love how this one uses chia seeds too! I might try it in smoothie bowl form. 🙂 thanks for a great recipe!
Spillt User says
I added some roasted red peppers which worked well, and bread turned out great. I cut the fridge time down so it wasn't as bubbly as it should have been, but that was just poor planning on my part.
Spillt User says
This side dish is ideal for dinner. Fast to make (can make other stuff while it is baking, keeps warm in the oven), very forgiving as a recipe, and incredibly, incredibly flavorful with the cream and herbs. I will absolutely be making this again.
Spillt User says
Fantastic, fast, easy fish recipe! My recommendation is to make more shallots because they are absolutely delicious as a topping.
Spillt User says
Pretty easy and cheap. All the work was in the chopping for me. Turned out delicious! Definitely will make again.
Spillt User says
I leave the hard boiled eggs out of this recipe because I don't like 'em. Otherwise, I prepare exactly as written. It is a great side dish for sandwiches, burgers, grilled meat… Also a great dish to take to BBQs and pot lucks! I always get compliments when I take it to gatherings.
Spillt User says
So much yes for this recipe! These “fried” chicken sandwiches are a labor of love — I totally destroy my kitchen every time I make them — but they are so good, absolutely worth the clean up! Plus, my husband cleans when I cook. So, win win! 😉
Spillt User says
Such a healthy, tasty treat! I enjoy these donuts warm with a scoop of Halo Top vanilla ice cream. Perfect snack for a hot summer day.
Spillt User says
I love how approachable all of Lite Cravings' “international” recipes are and this one is no different! Super easy to make but packed full of the Thai flavors I find myself craving.
Spillt User says
Tried this for dinner last week and it was delicious and easy to make! Everyone loved it!
Spillt User says
This is just brilliant. Can't wait until they are in season to make this on repeat.
Spillt User says
Love this as a side with stir fry really easy! The evaporating all the liquid takes longer than the recipe says
Spillt User says
YUM! Might be the best use of my air fryer yet. The recipe uses maple syrup and coconut oil (instead of the typical butter and brown sugar) which I have handy and it's even tastier IMO. I used plums but I'm sure any stone fruit is great.
Spillt User says
I put it over salad greens, but I think it would have been better with more veggies. Maybe eggplant in it too?
Spillt User says
Easy and tasty!
Spillt User says
Fabulous jammy eggs! I'm embarrassed to admit I needed a recipe for boiling eggs so I read through a few and this one looked pretty foolproof. I followed it to a T, minus the ice water (I just did cold water in a bowl instead). Perfect!
Spillt User says
One of our go-tos - never disappoints. I find the pesto to not be 100% necessary so sometimes I leave it out.
Spillt User says
So quick and easy but also super yummy!
Spillt User says
Delicious French autumn dish!
Spillt User says
Added some garbanzo beans and served with butter lettuce. It was fabulous, and kept really well.
Spillt User says
This was so good and so easy. We didn't let it sit to marinate, and it was still delicious
Spillt User says
This recipe is so good we've actually stopping going out to eat Indian food. Seriously. It's better than any chicken tikka masala we've found in restaurants here and way fewer calories. Win, win!
Be sure to follow all of the directions and give every component the time it needs — marinate the chicken overnight, let the onions brown, toast your spices for a few minutes, reduce the tomato sauce way down… All of that adds layers of delicious flavor and makes this recipe 5-stars!!
Spillt User says
I love bowl-style meals and this particular recipe is one of my favorite bowls! The layers of flavor are just out of this world… Sweetness from the sweet potatoes, a savory spice blend, citrusy avocado salad, nutty from the quinoa and tahini, just the right amount of spicy from the adobo sauce. If you're looking for a flavorful meatless meal, add this one to your menu plan ASAP!
Spillt User says
User error bc it tasted burnt but really didn't love this one.
Spillt User says
We used Israeli cous cous and goat cheese instead of parm, was still superb 😋
Spillt User says
A classic.
Spillt User says
It was super easy to make and held up very well as leftovers. If you want to use the whole can of pumpkin (which I did), budget for making 1.5 of the recipe. I didn't have a food processor but my regular blender worked fine. I think leaving it in the fridge for an hour is crucial, and maybe even have it sitting on some ice to keep it firmer
No one is asking, but would def recommend it on some prosciutto pizza the next day…
Spillt User says
I love that you don't have to make a sauce for this cheesy casserole. This recipe is goof proof and delicious. I use Greek yogurt instead of sour cream.
Spillt User says
My forever favorite galette recipe. Works well with all berries and stone fruits. Don't skip the corn starch mixed in with juicy berries because it really helps stop overflow/galette explosion!
Spillt User says
This was DELICIOUS! Everyone loved it. Will definitely make again.
Spillt User says
I love these. I have 2 for breakfast topped with slightly sweetened yogurt. So good. I did make them a little more WW points friendly (2 per muffin for me) by replacing the honey with 1 tbsp molasses and 2 tbsp Swerve brown sugar.
Spillt User says
This was a very good diner. I did the packets in the oven and cooked the sausage in the air fryer so fast and easy too. The best part was sopping up the juice with some crusty Italian bread. The only thing is Next time I will cook the packets a little less as the veggies were a little too soft for me. But delicious.
Spillt User says
I enjoyed this a lot. If you are looking for a balanced creamy coleslaw dressing - not too sweet or tart - this is it.
Spillt User says
This was excellent. I made it with thin cut boneless pork chops that I cooked in the air fryer - just took 5 minutes. Fast and easy. And that honey mustard sauce - so good. I would put that on anything!
Spillt User says
I mean, it's simple syrup, so obviously it's simple, but v excited to make some cocktails with this!
Spillt User says
We used the wrong lentils (not French 👨🏻🎨) but it was still delicious 😋
Spillt User says
This was delicious and simple. Had some leftover homemade ranch in the fridge so mixed that with yogurt for the sauce. So good!
Spillt User says
I've always loved this soup but produce right now (mid-July) is so amazing it just takes this recipe to the next level. Grab yourself some ripe summer tomatoes and make this soup immediately!
As always, soup is always better served with the Skinnyish Dish's Garlic Parmesan Drop Biscuits.
Spillt User says
Love this one! I just tried using my new pampered chef mini loaf pan. It has 8 loaves in one pan, kinda like a cupcake holder. Only took 20 minutes at 350 in that. I also like doing 3-4 individual mini loaves instead of one big one and it's about 35 minutes.
Spillt User says
I'm normally one to avoid turning on my oven during the summer, but this was really good. I skipped the homemade tzatziki and used store bought, which ultimately made this not a crazy meal to put together!
Spillt User says
Really zippy, bright, and totally uncontroversial summery pasta. I got lazy (read: hungry) so after sautéing for about 10 mins I put all the sauce ingredients (incl cheese and basil) in a blender 🤷🏻♀️. I'm not usually one for heat, but adding some red pepper flakes at the beginning really makes a difference!
Spillt User says
I am a carnivore looking for veggie recipes that would excite me. This is one. The fritters are delicious. I served with a drizzle of hot honey rather than the Mayo. So so good!
Spillt User says
Who says you have to have a fancy kitchen to make a nice salad, I made this while we were dry camping mixing it up in a gallon Ziploc bag and using a paper plate as my cutting board. And it tastes delicious!
Spillt User says
I am so digging Lite Cravings' stuffed-style burger recipes. I made her Chicken Bacon Ranch Burgers last night and loved 'em! These Turkey Jalapeño Popper Burgers were equally delicious. Quick and easy to assemble/cook and super yummy and filling.
Spillt User says
I am so digging Lite Cravings' stuffed-style burger recipes. I made her Turkey Jalapeño Popper Burgers last week and loved 'em! These Chicken Bacon Ranch Burgers were equally delicious. Quick and easy to assemble/cook and super yummy and filling. Serve 'em with Skinnytaste's Air Fryer Tostones for a perfect plate!
Spillt User says
These were so easy to make, and they taste awesome. I baked them because I was using the air fryer for other things at the same time but they still turned out great. I'll definitely try them again but with the air fryer.
Spillt User says
I find myself coming back to this recipe over and over again for the red pepper sauce! I just got a huge haul of small orange and yellow peppers at the farmers market. I roasted them in the oven and used them in this sauce. It's such a phenomenal base recipe!
Spillt User says
Super easy recipe and the lemon juice and blanching tricks I think really helped with the color!
Spillt User says
This truly is a perfect recipe! It freezes well, and I'm sure I won't be buying jarred sauce anymore!
Spillt User says
Blown away by how such a easy, simple dish can be SO delicious - seriously, this would be hard to mess up! It was quite sweet, so I might do less sugar next time (probably less brown sugar in the topping?), and a la mode is a must!!
Spillt User says
This was our dinner tonight on meatless Monday. My gosh… It was so tasty! My carnivore hubby wasn't even upset I made him go veggie for the night.
Spillt User says
A total hit! The onion and garlic makes the difference. Can make it with canned corn or corn on the cob. In the future will probably just use the corn from the can to save time.
Spillt User says
I cut down the maple syrup to 3 not 4 and it was plenty sweetie for me
Spillt User says
I made this salad for a dinner party with some modifications inspired by this Ottolenghi lentil salad (https://www.mondomulia.com/2020/04/01/ottolenghi-lentil-salad/) - swapping in pickled red onions instead of white onions, fresh cherry tomatoes instead of canned, and added in some crumbled feta. Next time I'd cook the lentils for a bit less time so they could keep some chew, but it was a hit and stayed very well in the fridge for a few days.
Spillt User says
One of my go-to fast dinners! Packed with veggies and ready within 15 minutes. Sometimes I prep the veggies the day before which makes it a 5 minute dinner.
Spillt User says
One of my very favourite side salads!
Spillt User says
Agree with extra lemon juice and water to make the sauce the right level of creamy. But so good and so easy!
Spillt User says
These have been a go-to in our family for the last year, at least! I will make all the ingredients on Sunday and we grab and go…lunch, quick dinner on the run, after sports snacks. A total fave packed with so much flavor and color!
Spillt User says
Every time I make this soup, I marvel at how just a few simple ingredients can produce such a flavorful soup… It simmers for about an hour all in, so make sure you get it on the stove a little earlier than you may usually start dinner. Pairs perfectly with Skinnyish Dish's Garlic Parmesan Drop Biscuits!
Spillt User says
The best recipe of all time! Seriously, these biscuits are so simple to make and so, so delicious. Perfect as a side for soups/salads and great as leftovers the next morning for egg and cheese biscuits.
Spillt User says
Did it taste great because the rosemary was from the garden, or maybe just because it's in a really fun dog glass?? Hard to say, but this was a fun one for sure. We skipped the sugar rim, and used a sparkling rosé instead of Prosecco, but turned out fine.
Spillt User says
I replaced the coconut sugar with Swerve brown sugar so not sure if this affected the rise or not. Mine looked like donut holes. But, they are deceivingly delicious. They appeared dry but when you started chewing they just melted. So moist and so fudgy . For those who do WW, 1 point per cookie. Will make again.
Spillt User says
Fast and easy! Also it really held up for a couple days in the fridge which was great
Spillt User says
This one is on constant rotation in our house! From the lemony pearl cous cous to the half beef/half turkey meatballs… Every component is perfection.
Spillt User says
This was actually amazing. Added rando herbs I had and tofu. Could've used fly by jing but the home chili was also 👌🏼
Spillt User says
Potatoes are such a mainstay in our household. These were perfect. The addition of garlic makes all the difference!
Spillt User says
1.5 hr at 350 was to hot. Reduce heat to 325 and monitor after 1.25 hr up to 165 degrees.
Spillt User says
Love this and love my sister maddy
Spillt User says
My favorite pie crust! This recipe is easy and foolproof. I have used it both for slab pie and traditional dish pies.
Spillt User says
Best sandwich of all time. But important note: USE DILL PICKLES!! Not b&b.
Spillt User says
This is a super simple recipe that is essentially just refried beans tacos. However all of the parts of this recipe come together to make a very delicious and filling vegetarian taco that I come back to all of the time. The pickled red onions are also now a staple in my fridge.
Spillt User says
this was AMAZING. since i wasn't serving this to vegans and had butter & sugar around, i used those in place of the coconut oil & agave, and since i didn't have espresso powder, i replaced it with a slightly larger amount of ground hojicha powder. even with all the modifications this came out beautifully and was perfect to bring to a dinner party.
Spillt User says
This recipe was easy to follow and the picked squash turned out delicious! This was a great way for me to use up an abundance of zucchini and yellow squash.
Spillt User says
Don't be a Chrissy hater… this is super easy to make and is perfect with any stir fry or curry.
Spillt User says
Really liked this one! I even messed it up trying to calculate for a half batch and it turned out. Seems slightly less fussy than an angel food cake and served the same purpose.
Spillt User says
Sooo good. I used tzatziki and hot honey from TJs 😜
Spillt User says
Really tasty and easy! I loved the chicken's flavor but the avocado sauce took it to the next level.
Spillt User says
I love this recipe it's so easy I used mushrooms instead of chicken xoxo
Spillt User says
I have tried many chili recipes and this is mine and my husbands favorite. It takes a little time because of the bacon but it is so worth it.
Spillt User says
This is another one of my favs from Skinny-ish Dish!! I always have some in my freezer ready to go 😋😋
Spillt User says
This is one of my favs. Soooooo good!
Spillt User says
Great base recipe. Instead of the full topping, I just sprinkled on turbinado sugar and it was perfect. Made 12 regular sized muffins.
Spillt User says
So quick and easy! Yum!
Spillt User says
These were so fun to make with my little one! And so good! The touch of salt is perfect in these to balance out the sweetness.
Spillt User says
So good!!!! Seriously one of the best desserts I've ever had.
Spillt User says
These were delicious! I would just recommend watching the video before shaping the cookies. I tried to follow what it says in the written directions at first and I ended up with flat cookies with a lump of peanut butter in the center. Tasted fine but not as pretty as the pictures in the blog.
Spillt User says
Wildly delicious, one of my favorite healthy smoothies.
Spillt User says
Love this easy smoothie, highly recommend!
Spillt User says
Fave breakfast muffins ☺️
Spillt User says
I really enjoyed these but my husband didn't. I think there were too many distinct flavors for him and the broccoli rabe was too bitter. Again, I disagree, but can see his points about the numerous flavors. Fresh lime juice on top after heating was key too.
Spillt User says
Super easy and similar to the OG from Taco Bell! I made homemade enchilada sauce when I realized I didn't have a can and it was a nice upgrade. Love adding more “taco meat”-based recipes to my arsenal.
Spillt User says
My friend Jenny shared this muffin recipe with me. It's SO good. When I don't have blueberries, I use raspberries and the swap works really well!
Spillt User says
Obsessed with this french lentil bolognese - it's perfection!
Spillt User says
My favorite salmon cakes! I've probably made this recipe 100 times. Whenever I serve these salmon cakes people always ask me for the recipe. They are SO good and hold their shape well.
Spillt User says
Absolute favorite summer salad. Highly recommend!
Spillt User says
The best homemade granola bars for kids! They hold their shape perfectly. Use extra thick oats for the perfect chewy texture.
Spillt User says
This is a go-to! ALWAYS double the sauce, sub ground pork with anything (ground turkey/chicken, crumbled tofu, mushrooms)
Spillt User says
Love, love, love these muffins. Their texture is perfect.
Spillt User says
These are my favorite breakfast cookies ever. They hold their shape nicely, and they're loaded with good-for-you ingredients.
Spillt User says
Good vegan dinner option! Next time, I plan to cut the tofu into even smaller squares, so they get crispier. I added fresh ginger, cilantro, and lemongrass to give it a brighter flavor.
Spillt User says
So fresh and delish (even w/o jalapeños bc I'm a wimp😬). I served it on top of salmon that I grilled (325ish for 15 mins) with a lil evoo, salt, pepper, and Trader Joe's chili lime seasoning and it was perfection!
Spillt User says
Perfect weekday meal. Quick recipe prep and super tasty. You can reduce onion / shallots / garlic as well without impacting the taste (if you are like me and can't eat too much of those)!
Spillt User says
Perfect amount of sweet and spicy. Great summer drink and easy to prepare. 5 stars!
Spillt User says
Pretty good but not as moist as I would like. Also they tasted too healthy, which some people might like BUT for me, cookie, I wanted something a little sweeter. Next time, I would increase maple syrup by 1/3 cup.
Spillt User says
My mom has been making this recipe for shortcake since I was little - it's so good!! Made it myself over the weekend. Had to reduce the cooking time to 8 minutes but I think that was my oven, not the recipe.
Spillt User says
Best Gluten Free Cookies ever
Spillt User says
This was good! I paired it with the Ina Garten fresh ricotta recipe. I think it would be even better with homemade pesto. I didn't have any crème fraîche, so I used a layer of pesto. Crust is pretty bland so consider adding some s + p before baking.
Spillt User says
I've used this tutorial countless times over the past few months when developing my own recipes for my food blog. It has been so so helpful and it's so detailed too!
Spillt User says
Go a bit lighter on the vinegar
Spillt User says
This is definitely a new go-to! Thank you Aunt A for the reco 😘 Ina suggested 3/4 cup crumble for the middle layer and the rest of the crumble for the top, but I think I would have put more like ~1 cup in the middle.
Spillt User says
🚨🚨🚨 This margarita might be my new summer drink. I used pineapple spindrift instead of pineapple juice which I was a little bit of a risk but was actually delicious… It was also a great learning moment that I am terrible at cutting whole pineapple. Overall this was the perfect amount sweet and spicy and I will 100% be making this again!! Also pose not included^^
Spillt User says
I keep a jar of this in my fridge at all times. I put it on meat, use it as a dip, and over quinoa bowls with Greek salad fixings. I've noticed that different types of tahini require vastly different amounts of thinning. The TJ kind is already pretty thin and doesn't whip up as much as other types I've tried, and some end up like wet cement if you don't add enough water
Spillt User says
This got rave reviews from the fans. We (Mary Douglass and I) added a bit more lemon to the sauce. And you have to add a little more water if it gets too thick. Easy and soooo good!
Spillt User says
Easy curry dish and kid-approved! ❤️
Spillt User says
I've made this multiple times to go with grilled chicken wings (Franks hot sauce and butter!). I always add extra lemon but it come out a bit thin. Tonight I added a bit of Greek yogurt and it made it really delicious.
Spillt User says
This is REALLY good and so easy in the slow cooker. Problem is I get the pork from Costco so it makes a ton! I end up freezing half of it in large ziplock bag, until another time when I'm not eating pulled pork for breakfast lunch and dinner.
Always make the Asian slaw to go with it (right on the bun too!) that is soooo good!
Spillt User says
Yum is right, and SO easy! I got a reusable mesh cloth from Whole Foods and just put it in a strainer over a bowl. Easy!!
Spillt User says
Homemade English muffin.
Awesome. Easy to make. Entirely better than store bought.
Less butter next time.
Spillt User says
Easy, delicious, will keep well. We omitted the chicken and used as a side with bbq ribs. Next time I'd add lime juice. Curious about using a mandolin for slicing but our informal-looking one was still tasty
Spillt User says
I spent a lot more time chopping than I expected, but would def make the dressing again. And probably this salad too, but ingredients will be dictated by what I can buy chopped at the store 🙃
Spillt User says
Great recipe! I ended up making it in the air fryer. Love that it doesn't need a marinade and can just be made right away. Fast and delicious!
Spillt User says
I've made this recipe at least 4 times. It provides the heartiness and comfort of a bolognese with the flavor punch of sambal, developed in less than 30 minutes. I've tried it with ground chicken, ground turkey, and it's delicious with pretty much anything. My alteration is that I cut the recipe in half bc I'm only 1 person and don't feel like browning 2 lbs of meat. Would brown well and leave good crunchies for deglazing 🙂
Spillt User says
This is easy and delicious! I used those fresh peas from TJs and cooked them with the asparagus up front. Plus I added lemon zest to the butter sauce.
Spillt User says
Made this during our *snow day* yesterday. The estimated time of 4 hours seems daunting but isn't! The actual active time cooking was only 30 min or so—the rest of the time is just letting it simmer and do its thing, with a stir here and there. Also made homemade pasta with this because we were feelin fancy.
Spillt User says
easy peasy
Spillt User says
Didn't measure anything and threw in mostly things I had. Easy and healthy sheet pan meal!
Spillt User says
One of my favs salad - I call it the “aunt Anstice salad”
Spillt User says
This cake is pretty foolproof and I use the leftover egg white to make a lil cocktail to drink while it bakes 💁🏼♀️. I think I'll replace the frosting with fresh whipped cream and berries next time
Spillt User says
This was pretty good but not quite as good as it sounds. That might have been user error in that I 1) used the only diced tomatoes I had, which included green chilis; and 2) put in more ginger than it called for. But contrary to the notes in the NYT comments the chicken cooked through just fine in the time suggested.
Spillt User says
Overall this recipe was really yummy and easy to make. The standout though was the crispy feta. I used GF flour and it worked just fine! I never knew feta could taste so delicious.
Spillt User says
So easy and seems kind of fancy. Would be a good side for meat. I wish I'd let it get a little crispier in oven. I did pretty small slices so pulled them out earlier than the recipe wants
Spillt User says
100% worth getting out the blender. Top with hemp hearts and fresh strawbs
Spillt User says
This was really good. Didn't have serano peps so just added chili flakes. Braising the cabbage was a little dramatic and almost set off the smoke alarm, but besides that hiccup this was easy peasy.
Spillt User says
I just fried the tofu on the stove, and used the peanut sauce for dressing 🤌
Spillt User says
I would give this a 3.5 if I could (feature request @ann 😘) it wasn't quite as crispy and a little doughier than I hoped, also the sauce wasn't quite enough to go around so some pieces were dryer. Flavors nice tho
Spillt User says
Can't imagine a better day after Coachella meal
Spillt User says
So good! I don't have an oven-safe skillet, nor was my broiler working lol, so I cooked everything in a skillet on the stove then added it to a baking dish. Cooked for about 5 mins at 425, until mozzarella melted.
Spillt User says
I was craving buckwheat noodles (Japanese soba) and this was one of the highest rated recipes I found after searching. Fresh feeling dressing with a lot of flavor (as you might expect from Bobby Flay). I added a lot more vegetables (aka a bag of rainbow cabbage ore chopped, sugar snap peas) and shredded rotisserie chicken in here to make it even more filling. Ate Lunch from it for 3 full days. A++
Spillt User says
Really nice spice mix and breading (without the egg wash, yesss). Super fast to prep bc no marinade. I used it on frozen cod that I thawed overnight and added tortillas and mango salsa from the grocery store to make it a meal.
Spillt User says
This was good, but nothing special.
Spillt User says
Never made blub muffins before and found a random recipe to use up buttermilk but these were actually amazing….the perfect top to bottom ratio and streusel I love to see in a muffin. I have no self control and ate two in a row cause I couldn't stop.
Spillt User says
Love
Spillt User says
Delicious! Used leftover ricotta from the Ina Garten recipe.
Spillt User says
Worked out great with less dill.
Spillt User says
Cfhjknb vhuikkbv
Spillt User says
Cggjkn Gigi fgioh gyiogg
Spillt User says
Tasty
Spillt User says
This was easy to make and good but not delicious. I made it with chicken breasts instead of thighs so maybe partly to blame - it may have been less chickeny with thigh meat.
Spillt User says
This dough is a soft sugar cookie dough, not shortbread and cannot be rolled out and cut like shortbread. I chilled the dough before rolling out and used a ton of flour and it was still a mess. End product tasted fine and I like the concept but next time I'll find an actual cookie cutter worthy dough recipe. If you do make this recipe, just scoop the dough into small balls and bake for longer, don't bother rolling and cutting.
Spillt User says
Super easy/fast and I like the slightly charred cabbage. Vegan fwiw
Spillt User says
Always a hit
Spillt User says
I burnt the pine nuts otherwise was 💯. I added spinach to make it more of a salad
Spillt User says
Panko may be in the title of this recipe, but someone (me 🥴) forgot to buy panko. Sorry, Ina.
I made it with regular breadcrumbs which didn't get as crispy as panko would have, but worked in a pinch. Regardless, it's super easy and comes together quickly!!
Spillt User says
Not worth the effort, stick of butter, or the shower you have to take after making it to get the smell of burnt fish sauce/soy out of your hair.
Spillt User says
I grew up eating a monster cookie recipe similar to this but the bar shape is infinitely better! I added a tsp of salt because I don't trust recipes that don't have it and don't regret it (even with salted butter and PB with some salt). Only changes I'd make next time would be chunky peanut butter and regular sized m&ms, I found the minis got lost. These are great with coffee, and with oats and peanut butter it's basically a well rounded breakfast.
Spillt User says
Have made this with phyllo dough — you need to bake it a little first — 5 mins?
A friend uses pesto as filling and mozzarella blobs w a little roasted pepper to decorate the tree.
For the filling, I use goat & feta cheese instead of cream cheese, added onions or shallots, and roasted pine nuts.
Spillt User says
Adult chocolate cookie. Do not over bake or they get hard as rocks
Spillt User says
This was delish. We used ground up tofu instead of meat (and didn't add the water idk) but you'd never know it was veg 🤫
Spillt User says
Great curry chicken salad recipe. I poached my chicken instead of roasting because that was easier, used grapes instead of raisins because I'm crazy like that, and used half Mayo/half Greek yogurt because ~health~
Spillt User says
I make this all the time and add kale. Sometimes with sautéed bok Choy on the side 👨🏻🍳
Spillt User says
These are not your perfect flakey biscuit BUT the fact that you don't have to get out your food processor or cut in cold butter makes up for that. Big fan of the brown butter crust that's created, and they come together so quickly. Definitely best fresh but revive fairly well in the oven.
Spillt User says
I could drink this dressing. Exactly like the classic sushi restaurant side salad. I added carrot ribbons and cabbage because apparently I have a cabbage obsession
Spillt User says
I think if I had not slightly overcooked this it would be perfect. It's very easy and the flavor is delicious. I didn't use the food processor because I hate cleaning it. And that was fine. But I cooked on convect and should have taken it out at between 45 and 50 minutes instead of 55.
Spillt User says
This soup is so easy and really good. I used an immersion blender right in the pot so it was just one dish. I omitted the celery seed and oregano and added fresh basil. Served with roasted shrimp on the edge of each bowl. Didn't make the croutons because it was just a first course. Easy and yummy.
Spillt User says
I often find browning butter a waste of time because it's hard to taste in the final product but these were worth it, especially if you're such a rebel to eat the dough raw. Also good baked, I made a few without chilling first and the world did not fall apart.
Spillt User says
Not the most interesting/flavorful recipe but easy and creates very few dishes. The yogurt sauce makes the dish! A good weeknight go to.
Spillt User says
Beautiful recipe! The sauce was the highlight for me, I even used white wine instead of sake (I know, I know). The biggest question for me was cooking time and temp, I'm not sure if the cod needed both pan AND oven, or would have just done better in an oven.
Also the marinating time is key. It did need the 3hr, especially with light miso.
Spillt User says
I've made this several times — always to rave reviews. But I use more carrots than it says and just one sweet potato. Serve with mango chutney.
Spillt User says
This was really good thx Fernanda for the rec. kinda a lot of work but tastyyyy
Spillt User says
Really good and super easy! I added a couple extra eggs to up the protein, it would also be good with some air fried tofu or chicken. I would have liked the scallion greens to be charred as well, next time I'll add them after adding the whites for another minute or so instead of at the end.
Spillt User says
Too many steps and not enough flavor for fried rice. I ended up adding more soy sauce to the whole dish while cooking and some sesame oil. It's good, just not great, I've had better luck just improvising with fried rice.
Spillt User says
Great weeknight meal, just a few ingredients and cooked on one pan. I used four chicken thighs instead of breasts and broiled at the end for crispy skin and to get the potatoes crisp on the top. Worked great!
Spillt User says
Loved this! Used a little sriracha ~aioli~ instead of the mayo for a little extra spice 🌶
Spillt User says
So easy to make, esp. if you use frozen pie shells
Spillt User says
Too tomatoey. I used this recipe because I ran out of the jar thing of green curry and I had a very tired eggplant, and this turned out very mid-20s bachelor-style-cooking (if they branched out from stir fry). Edible but I'm not excited about leftovers
Spillt User says
been on a big asparagus kick lately
Spillt User says
So good! Love omsom
Spillt User says
I actually used the masterclass recipe but this is pretty similar. The tamarind was a littttle strong would use a bit less. Also I made the noodles wrong and undercooked them but gotta start somewhere
Spillt User says
So easy! Made with just dry black beans and no issues with them not being cooked. If making in a pressure cooker, I'd double the spices from the get go bc there's no reduction of liquid/concentration of flavors from simmering. I ended up adding some chipotle in adobo after the cooking time and highly recommend!
Spillt User says
Super easy and delicious! One pot, under 30 mins.
Spillt User says
Yum!
Spillt User says
This one was a hit! Used greek yogurt and a hand mixer so it had a little thicker texture than “whipped” but still a great addition to our cheese board. Probably should have taken a pic before we started eating but oh well!
Spillt User says
Really enjoy this one! Nice change up to a boring salad. We subbed Pom seeds instead of dried cranberries because we fancy. Notice my glass of champagne in the pic 💁♀️
Spillt User says
I didn't have a candy thermometer so I just guessed which was a mistake, the caramel ended up harder than it should've and they were a challenge to cut. If you also end up in that situation, flip them over and cut brownie first so they don't fall apart!
Spillt User says
I was skeptical of the addition of cinnamon, but I ended up loving it! So easy and so good.
Spillt User says
Super tasty! I added shallots with the garlic and served with green beans!
Spillt User says
Went with this recipe instead of bon appetit because BA called for “salting and drying” the eggplant which sounded 🤩boring🤩 but it turned out great. Needed 2 pans cuz the eggplants were so big?!? Did use the dip in flour before egg step from BA and that really helped idk
Spillt User says
Should we become influencers?
Spillt User says
I make this all the time it's so good. I use whatever veggies I have but typically a red orange and yellow bell pepper, snap peas, shiitakes, eggplant, and then pan fried tofu that i add at the end. I also squeeze a lot of lime on at the end 😘
Spillt User says
I think this needs more sauce to coat. You could probably double it. I didn't love it but I also think you need to chop the broccoli really finely (we didn't) and I didn't have Zatar so maybe that's why the flavor was off (I tried to improvise—a hot or miss strategy for me). Worth trying again with more sauce and properly chopped broccoli.
Spillt User says
I'm always skeptical of IP recipes bc they often lack flavor and while this one doesn't taste as good as if it had simmered for hours, it was very flavorful for a pressure cooker. Super easy too! I used three chipotle peppers and it wasn't hugely spicy. I thought it needed another 1/2 to 1 lime.
Spillt User says
I was nervous about this because of the comments about uncooked beans but it was like a miracle! I threw everything in the crockpot and it came out perfectly! No soaking! I used all black beans and i also added chili powder in addition to jalapeños.
Spillt User says
This is a winner. Very easy … one pan! I double the vegetables to lower the orzo to green stuff ratio. The lemon seals the deal.
Spillt User says
Sooo good! Chicken took closer to 25 mins, and could have cooked sweet potatoes even longer, but I was too hungry! Topped with dill, cilantro, basil, and cucumber.
Spillt User says
I love a one pot dinner and this hits the spot - super easy recipe and lots of flavor! I had only 1 pound of chicken so slightly decreased everything for the meatballs
Spillt User says
Really warming and delicious! I used chicken bone broth (didn’t have veggie broth) and Great Northern Beans (just learned about them today). I also added a bay leaf to the broth and think it added a nice… something else. Great with buttered bread after shoveling snow!
Spillt User says
Skip. What recipe with pumpkin doesn’t use a full can of pumpkin????? Infuriating. I was forced to improvise (because I used the whole can) and it didn’t go well. I blame the recipe. 😒
Spillt User says
This was 🤌 I didn’t have snap peas so I used cabbage don’t @ me. Cashews provided that noice extra crunch
Spillt User says
I made a different version of this without the yogurt, zatar, or spices. I wish I had. The texture is super pleasing but I needed more sauce to fully coat the farro and broccoli
Spillt User says
Really good! A little time-consuming. Made w/o mushrooms and instead added corn, bok choy, and jammy egg.
Spillt User says
I made this for a “January cookbook club” raffle to win a le creuset. Actually was really good I’d make it again. I added carrots and celery cuz I like a little texture
Spillt User says
HBH does it again. Nice lil crunch / added health from the cauliflower, and was very easy it took like 30 min.
Spillt User says
I got an Omsom sampler pack for Christmas and I’m officially obsessed. This meal came together in <30 and was delicious. I ended up doing ground chicken and mushroom which I would definitely do again. There was no cilantro at 2 grocery stores (???🤬) so made do with extra mint.
Spillt User says
Can I give this one 10 stars?! If it was acceptable to drink a gallon of this at once, I would! SO. GOOD!!!
Spillt User says
This recipe was ok. It worked but not a whole lot of flavor. I had to really amp that up with the sauce I made which I guess is fine? I’ll be trying it again just to give it another shot but I feel like the cooking times are slightly off.
Spillt User says
Nope
Spillt User says
I need to try😉
Spillt User says
Honestly, my actual favorite snack. I make these Every single week and swap out which seeds I use depending on where I’m at in my cycle!
Spillt User says
This is a go to in my house! I can’t eat garlic or onion so I use infused olive oils instead. I always use 3 cups of beef broth instead of adding the cup of water and I usually sub in taco seasoning for the chili powder for a little extra flavor. I also add green peppers and jalapeños for some veggies!
Spillt User says
Super delish and easy to meal prep. Next time I’ll follow the recipe and just use bagged slaw mix because now I have an endless supply of cabbage at home 😅
Spillt User says
This was “good, not great, a little weird”. I didn’t totally love the fennel - when cooked it doesn’t really have a flavor and the texture of cooked fennel is just odd. The beans, lemon, bread crumbs, cream situation was really yummy. Added ground turkey but sausage would have been better (or nothing)
Spillt User says
This was really good! The tofu crumbled when I tried to put cornstarch on it so I started to panic (anal retentive chef), but it turned out ok. Also, the tofu splattered a lot when I cooked it so it requires an apron and some serious stove cleanup.
Spillt User says
Delicious! I used 3/4 teaspoon cayenne and it was pretty spicy. So excited that my kids also really liked it! It was a lot of chopping.
Spillt User says
These are fuego. Apparently we’re Steelers fans (?) so we made them for the ~big game~ pairing suggestion: blood orange radler 🤌
Spillt User says
By far one of my favorite cozy weeknight dinners! Minimal prep and cooks perfectly every time. Cooking time closer to an hour
Spillt User says
I THOUGHT I ruined this because my dough was way too sticky but I added tons of flour as I rolled out each one and they still taste pretty darn good. For some I added butter and garlic in the pan to cook into the flat bread. Super yummy
Spillt User says
This was tasty. I sort of used another recipe too and put some paprika and chili powder/cayenne on the veggies instead of coriander for a little extra kick 😜 also added some pickled onions on top
Spillt User says
This is good. I’d cut back on the sriracha (you can add more but can’t take away!) and orange juice. For the latter I’d use fresh squeezed so there’s no added sugar. I put unsweetened shaved coconut as a topping too, mostly for the pic. I don’t think it paid off 😒. Lentils are tasty!
Spillt User says
These are really simple (maybe boring to some bakers) but they do the trick! I’ve made them many times without the nuts, you could add walnuts or your favorite nuts or just stick with the oats and chocolate chips like I did. They spread a bit so I’ve been meaning to test freezing the dough first. Let me know if you try it!
Spillt User says
These were not my fav unfortunately. There were way too many oats for my liking, plus too many chocolate chips…I know that may be a hot take for some people 😬 The oats were more the issue here.. I think it made the cookies a bit dry.
I’m on the hunt for a great OCCC recipe, so if anyone has any recos please lmk!! ❤️
Spillt User says
Pretty easy to make if you have a grill pan, and so yummy! Would recommend trying to marinate it on the longer side- we marinated it for 30 minutes (should have done 4 hours as it asked) but it was still delicious! You could probably compensate for less marinated time by topping satay with some acidity (lime) and salt.
Spillt User says
OMG, delicious! Made this for my girl’s birthday. You may want to skip dinner and head right to this. Keep an eye on it for the first 10 min at 550°(!) Can burn quickly. Soooooo good!
Spillt User says
Obsessed w this salad. It’s a huge crowd pleaser. I don’t use the prosciutto but the dressing i would die for. I also dress it like 2 hours in advance if possible and give the kale a deep tissue massage
Spillt User says
Just bought like 40 blocks of tofu from Costco. Can’t wait to make this!
Spillt User says
This is VERY popular in my house. And I shamelessly shortcut many steps. Eg, I don’t do the bacon in water first. I use frozen pearl onions at the end. And I don’t strain the whole thing. Life is short and this is very good even in the shortcut version!
Spillt User says
Pretty self descriptive (lemony, tahini-y, cauliflower). The nice thing is that once you make this once you can basically make it blindfolded again any day. And it’s as good of a crowd pleaser as a by your self in front of the TV pleaser. I’m too lazy to measure ingredients and it’s still good.
Spillt User says
Incredible but MAKE SURE TO UNDERBAKE. It feels like you're pulling them out too early, but it's essential.
Spillt User says
These are delicious. The recipe says it makes 20 cookies but I made 48 so you can do them big or small. They’re so fudgy and worth the extra time to melt then re-harden the butter. I also substituted regular flour for 1:1 gluten free flower and they’re still really gooey!!
Spillt User says
Really enjoyed this as an appetizer - nice change up to the traditional bacon wrapped scallop. So yummy with maple syrup!
Spillt User says
This is a super simple and delicious one. I buy bulk pancetta from TJs and keep it in the freezer to make this. Very “Alison Roman pantry” friendly 🤣
Spillt User says
As complicated as these seem they really aren’t that bad!! They are truly ~unfussy~. The filings are really customizable which is fun — I did one batch with dark chocolate, nuts and cinnamon which worked well.
The dough also really keeps in the fridge well, so if you don’t want to make all at once it’s easy to keep.
Spillt User says
Terrible, too much dill.
Spillt User says
Great dip, easy to make.
Spillt User says
This is the one.
Spillt User says
Absolutely delicious, a bit spicy though!
Spillt User says
Very nutritious dish
Spillt User says
The simple and delicious dish. Both adults and children love such potatoes..
Spillt User says
This soup is SO easy and really good. I fried up a shallot in a little olive oil and used it for topping. New go-to.
Spillt User says
I doubled up the puff pastry and they were MASSIVE so I did a single layer and those also came out massive… I’d say this is likely user error since I’ve never used puff pastry before.
Overall though the recipe is easy, but tastes average. I think a more complex cranberry sauce (or more Brie cheese - another user error) would make these stand out more. They’re really cute and satisfy a sweet craving so I would make them again but probably with a different recipe.
Spillt User says
Loved these savory biscuits! Very quick to whip together and I was able to make the biscuits a little smaller and got closer to 10 yield. Great addition to brunch!
Spillt User says
Loved these cookies and so easy to make, with a short list of ingredients! Had to improvise without regular Hershey kisses (thanks supply chain) but overall came out great.
Spillt User says
Used this recipe for the cake part of the roll - honestly it wasn’t as chocolatey as I would have liked and was mostly a vehicle for the filling and frosting. It was easy though!
Spillt User says
Yum.
Spillt User says
Agree with the whole milk comment! It seemed like a lot of allspice when I was making them, but they tasted so good.
Spillt User says
This is fine. Very pedestrian and kind of weird combo of spices. We put it over polenta and added feta. Tbh too healthy. Just make ratatouille.
Spillt User says
It's so unhealthy, but so delicious.
Spillt User says
Love these cookies. I always cut them and then dip the outside in egg white and roll in sugar (I.e., individually instead of the whole log of dough), because the sugar seems to stay on better that way
Spillt User says
I just used thighs and drums (skin-on, bone-in) Just put all the ingredients in your pressure cooker..season..and close the hatch! Quickest stew yew ever done had I tell ya wuht! I was amazed that it turned out to be a stew despite not adding any fluid ✨. Great depth and flavor. Prob could add some celery if you wanted or any other veggies but just following the recipe was fine on its own! Awesome because I don’t know how to cook but I can def stuff ingredients into a pressure cooker!
Spillt User says
I doubled the recipe but if doing this you DON’T need to double the coco powder. Add that last and just do the same amount as for a single recipe, and add more if you want
Spillt User says
Delicious!! I ended up chilling my dough for only 3.5 hours and that was more than enough.
Spillt User says
Really good! I added diced fennel to it (because I had some I needed to get rid of) but it actually was a nice add. It was a great lunch on top of arugula + a jammy egg 👌
Spillt User says
Simple and delicious addition to the Christmas cookie tin.
Spillt User says
Followed Alyssa’s suggestion and ate this for breakfast with some yogurt. Cake pictured is about a week old but still tasted great!!! 🤤🤤🤤
Spillt User says
Fantastically tender - did 35 minutes with full natural release. Next time, I'll also make the sauce separately (doing it in the instant pot took too long and had too much oil to thicken)
Spillt User says
This is delicious. The recipe makes a ton of caramel sauce (which is really good and I’m not a caramel person) but you could probably cut it in half if you don’t want a lot of leftover sauce.
Spillt User says
Nice light (lite??) but flavorful chicken dish. Peps are a nice touch. Make sure to get the skin nice and crispy *chef’ kiss*
Spillt User says
I had a vision of homemade crunchwraps MONTHS ago and finally executed on it. The folding is a little tricky—might have been extra tricky because I was using homemade tortillas that are pretty thin but still worth the trouble. I also made a lime paprika crema with Greek yogurt instead of plain Greek yogurt and that added an extra something 🌮🌮🌮🌮
Spillt User says
This is lovely dish of all children
Spillt User says
Brought this beauty to thanksgiving as a nice change up to your baked fruits and veggies. Overall a crowd pleaser but I think we kept it in the oven a little too long so I would say less than 32 min max (recipe calls for around 30 min). Also, for the meringue portion, I don’t think it’s humanly possible to make without a hand mixer so just an FYI. Best served with ice or whipped cream!
Spillt User says
Ignore the cooking instructions. Cook this skinside down for 8-10m until crisp and brown and then kiss the other side for around two minutes. Then transfer to oven at 400 for 15-20m until done (depending on size of the thighs)
Spillt User says
Love this for a weeknight staple! I did tofu instead of an egg and added avocado. So easy and the vinaigrette keeps well👌
Spillt User says
Never made the hummus part (I just buy it) but the lamb is super easy and so good!
Spillt User says
Great easy staple. This time I didn’t have beans so I used rice and a ton of extra kale. Always turns out really well.
Spillt User says
This was good!! Halved the recipe. Loved all the flavor combos, and I think it would be good w walnuts or spiced pecans (can get at TJ’s if don’t want to make). The squash took me closer to 45 mins than the recommended 25. I don’t think it’s worth the hassle to use a food processor to make the dressing bc the volume of ingredients was so shallow it barely mixed them- prob easier w a blender. Would recommend instead just finely chopping the shallot and mixing in a jar.
Spillt User says
yum! season to taste. cream cheese is key
Spillt User says
Wow such a good recipe!
Spillt User says
I leave out the peas. Broth is key. Super simple and tastes even better as a left over
Spillt User says
let sit over night in refrig so bread can soak up the eggs and milk
Spillt User says
so delish. lemon juice is key.
Spillt User says
Appears burnt but that’s just because the batter is darker! These were absolutely delicious 🙂 we used whole milk which we don’t usually use, although I might have to going forward…
Spillt User says
I fall-ified this with butternut squash and mushrooms. It was delish - the recipe is a super versatile base!
Spillt User says
I bought an immersion blender to make this recipe even easier. If you’re cooking for people with sensitive stomachs you can leave out ingredients and keep it super simple and it still tastes great!
Spillt User says
If you have time, I strongly recommend preparing this dish over three days to get the most intense and settled flavors. On the evening of Day One, marinate the chicken (Step 1). On the afternoon or evening of Day Two, do the cooking (Steps 2-6), let the pot cool and refrigerate it. On Day Three, reheat the pot on low heat for about a half hour, finish the job with Steps 7-9, and enjoy your feast. Melissa Clark alludes to this approach in the full version of The New Essentials of French Cooking.
Spillt User says
Quite simply the best
Spillt User says
Probably user error but I think it would have been better if I had drained the frozen bananas — second loaf ended up a little on the dense side.
Spillt User says
Really good! I really like proteins with a nice acidic sauce. Really easy to make too!
Spillt User says
These are everything you want in a pumpkin cookie. I always add walnuts. My only issue (which is not really a real issue) is that the recipe only calls for 1/3 can of pumpkin so I always have 2/3s a can of pumpkin that goes bad in my fridge :/
Spillt User says
This is my all time fav recipe. All the ingredients are fairly shelf stable (except the parsley) so I make this probably once a week.
Spillt User says
Great stew to eat on a cold winter night. I love chick peas! Yumm!
Spillt User says
Love this recipe (and the vanilla simple syrup keeps well in the fridge) but DO NOT DRINK ON WHITE COUCHES.
Spillt User says
Very very tasty dish
Spillt User says
Super quick and easy weeknight dinner. I browned the breadcrumbs in the oven while it was preheating - just keep an eye on them so they don’t burn if your oven takes a while to get going! Did the green beans in the same pan to make cleanup easier.
Spillt User says
I add more dill than this calls for and more lemon. Frequent easy weeknight dinner!
Spillt User says
This was way easier than I expected! No need to be scared of the rolling. Used brown sugar instead of powdered sugar in the frosting because that was what I had in the house and it was still delicious if not as visually appealing.
Spillt User says
Took longer than 15 minutes prep time it says on the recipe but definitely worth it!
Spillt User says
Scroll down to the bottom for the updates because making it in the food processor is so easy!
Spillt User says
Great recipe!
Spillt User says
The batter was super fluffy but I’d say the pancakes came out medium fluffy. Still tasted delicious though!! I used 1:1 gluten free flour and you couldn’t even tell. Made about 10 medium size pancakes
Spillt User says
Not the prettiest but it’s good soup for a weeknight!!!
Spillt User says
I love how simple this recipe is - basically combine everything in a pan and let it cook for awhile which is my ideal recipe!
Spillt User says
Love this dish! Bit annoying to cool for a crowd because you have to fry the eggplant in batches. Other than that the recipe is great
Spillt User says
Oh, My God! It very tasty!!!
Spillt User says
I’m pleasantly surprised by these. I was skeptical about eggs being the only rising agent but they turned out really well. I added walnuts because I’m over 30 years old, and would prob use salted butter next time bc I love salt. Also ignore the pic.. I tried to “turn out” the pan because I was scared of them overcooking in the hot Pyrex so they were presented “rather informally”
Spillt User says
My go-to cookie recipe! So easy and delicious😋
Spillt User says
I make this all the time! Super easy and filling. I’ve never used dates bc I don’t usually have them on hand. Replace gochujang w sriracha if out.
Spillt User says
I usually don’t use garlic in the dressing. Don’t hate me - I just don’t love it.
I usually use baby kale so I don’t have to deal with stems and washing.
I use more nuts than it calls for because I am nutty like that.
Spillt User says
Added balsamic vinegar at the end
Spillt User says
Not as good as the originals but still do the trick 👌
Spillt User says
These were just ok. I added toasted walnuts but they still felt a little boring. Note I didn’t have pumpkin so instead of taking 15min to go to the store I spent 1.5hrs roasting a butternut squash and puréed it. Brown butter was nice and might use for my other banana or pumpkin bread recipes
Spillt User says
Stupid easy and a great meal when served with good bread and a salad
Spillt User says
Substitute pomegranate molasses for the syrup for a nice bright flavor
Spillt User says
Let the butter sit out for a hot minute before you start so it’s actually room temperature
Works well with 1:1 GF flour!!
Spillt User says
This was great!
Spillt User says
These are perfect for cookie cutters and are basically a nutty shortbread. Great for holiday season
Spillt User says
I’ve never included pearl onions I when I’ve made this and I’ve never missed them.
Spillt User says
This is my fav dip EVER. I always have trouble finding labneh in the grocery store/when I do it’s always pretty expensive, but find the Greek yogurt reco as an alternate is a great base.
Spillt User says
You literally can't ruin this
Spillt User says
Very tasty dish
Spillt User says
A bright dish that will appeal to both adults and children
Spillt User says
This is DELICIOUS. I followed a recommendation in the reviews and used only a cup of olive oil and 3 lemons vs 2. Fabulous.
Spillt User says
Made this for the fourth year in a row for thanksgiving…Trick is to use a baby ramekin in addition to a casserole dish so you can taste test it earlier in the day 😉
Spillt User says
Made this for thanksgiving and it was delicious! Important tip is to store leftovers in the fridge though… we didn’t do that and the meringue got weird 😟
Spillt User says
The herbs overpowered the mushrooms a bit and tbh it’s kind of an expensive soup to make (compared to my usual ones at least). Would probably not make as an entree again, just as a first course (for when I, ya know, serve meals with courses)
Spillt User says
Such a great cake! It keeps really well too and doesn’t get overly dry.
Spillt User says
Very tasty
Spillt User says
Used leftover mushroom and fennel stuffing - out of this world. Gave the latkes a much greater depth of flavor than just using potatoes. Tip: whizz up the stuffing in the food processor before mixing it with the shredded potato so you don’t have big chunks of anything.
Spillt User says
This is delicious. We all thought it could use a little crunch. Nuts?
Spillt User says
This is SO. GOOD.
Spillt User says
This was a great recipe with tips to let the egg whites come to room temp. My only suggestion is to research what “stiff peaks” look like before you finish!
Spillt User says
This is the best. Easy and delicious. I follow the recipe just has it says. Double it because you’ll wish you had more.
Spillt User says
This is the best pumpkin pie recipe ever!! The sugared cranberries really do bring this pie to a whole new level (and make extra to eat alone as they are delicious). Add the black pepper to the filling as suggested - great touch.
Spillt User says
These are ridiculously good!
Spillt User says
This pie is very good
Spillt User says
I doubled the recipe and had to extend the baking time by about 20 minutes with two 9-inch cakes in the oven. I also reduced the sugar by a third in the cranberry mixture
Spillt User says
Good but not worth the chicken splatter cleanup. Needs a higher ratio of bean/kale/shallot mixture to chicken
Spillt User says
Very buttery, maybe too buttery/oily! Spread a lot- thin. A bit too sweet. I prefer Smitten Kitchen Consummate Chocolate Chip Cookie Revisited
Spillt User says
Turned out great!
Spillt User says
so easy and fool-proof
Spillt User says
Quintessential chocolate cake. I used 9” cake pans and did three layers instead of four, they were pretty thin and four might be too thin. You don’t need a mixer for the cake part, a bowl and spoon works just fine
Spillt User says
Great on rainy days. I add chili flakes and bread for spice and comfort, respectively.
Spillt User says
The pig wanted to go for a dip! In my milk! Best served warm!
Spillt User says
Brown butter makes these incredible. Ate them hot with ice cream. Happy place for fall.
Spillt User says
I make this all the time and keep lots in my freezer. So good with fresh fancy bread
Spillt User says
I used regular vinegar and sugar - too nervous to try honey / syrup - and added some peppercorns. Turned out really well !
Spillt User says
SO GOOD. I use 1/2 eggplant and 1/2 zucchini, both cut into rounds (and neither peeled).
Spillt User says
You know how everyone was obsessed with Alison Roman’s “The Stew” or whatever? This is better and easier.
Spillt User says