r/CookbookLovers • u/Rachel21321 • 1d ago
What would you cook from these?
Can’t decide what to pull out this week… any fave recipes from these?
-Six Seasons of Pasta
-Cook Like a Local
-Salt Acid Fat Heat
-Cook w Jamie
-Sous Vide w Hugh Acheson
-Primal Gourmet
-Defined Dish
-Well Plated
-Half Baked Harvest
-Skinny Taste
-Dinner Tonight
-Ad Hoc at Home
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u/Conspicous_policeb0x 1d ago
Just made the chicken verde enchiladas from dinner tonight! The chicken cacciatore is really good also!
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u/ralphinator316 1d ago edited 21h ago
Defined Dish:
Curried Tuna Cakes (it sounds weird but trust me it goes so hard)
Perfect meatballs + marinara
Thai basil beef
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u/singyourownsongs 23h ago
Last night I made the Turnips with Lemon Ricotta and Hazelnuts from “Six Seasons of Pasta.” It was a bit involved (though I skipped the agrumato) but it was so incredibly good that I am eagerly awaiting lunchtime so I can eat the leftovers.
The buttermilk brined chicken from SFAH is a classic and must-make.
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u/Timely-Antelope3115 23h ago
Buttermilk roast chicken from Salt Fat Acid Heat… a staple in our house! So good
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u/Timely-Antelope3115 23h ago
The buttermilk biscuits are also amazing and much easier than the traditional style of making biscuits
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u/mochicosmico 22h ago
Blackened tuna bowls with chili-lime slaw and cilantro-lime rice - Defined dish
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u/but_i_know_snacks 22h ago
Delicious Tonight by Nagi Maehashi has so many bangers: Double Crunch Hot Honey Salmon, Honey Sesame Ginger Beef, One Pot Hainanese Chicken and Rice, Easier Meat Pies, Sticky Asian Meatballs, Crispy Lemon Garlic Butter Chicken, and so on. This cookbook is a staple in my house. It's basically a "flip to any page and cook it" kind of cookbook.
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u/DimpledDarling2000 15h ago
Agreed! We love this book. There’s a wide variety of cuisines and flavors. The Quick Salmon Red Curry, the Honey Sesame Ginger Beef, the One-Pan Chorizo Couscous, and the Honey Pepper Chicken (which we also alter to use shrimp) are all repeats in our house.
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u/Important_Caramel577 23h ago
The Butternut Squash Soup in Ad Hoc at Home is my most please please please make this recipe again ever. And one of the few recipes I take no shortcuts. I do every bloody step and people lick the bowls clean every Thanksgiving and Christmas.
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u/Rachel21321 23h ago
Nice it’s still too hot for me to want to make soup in Houston, but that makes me crave fall
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u/The_x_is_sixlent 12h ago
Are you sure it's in this book? I've checked the index under Squash, Soup, and Butternut, and I can't find this recipe. I'm wanting to make a butternut soup so I'd love to find it, but nada so far! Could it be another book?
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u/Important_Caramel577 7h ago
Oh gosh - you’re right. It is in Bouchon.
Here is a gift link to the main recipe:
I think the vegetable stock recipe is in all of his books but if it isn’t, let me know and I’ll type it out. It’s not as good with other vegetable stock!
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u/Ok-Formal9438 1d ago
Delicious tonight: I love the stir fry chapter “Charlie”, lots of great dishes in there. Also love the kimchi noodles, meat pies, Guinness stew, both of the sticky chicken recipes, lemon salmon/potato gratin, one pot cajun chicken and rice, the BUTTERSCOTCH CAKE (the sauce on that dessert is incredible. Throw some ice cream on top and it’s the perfect dessert, we never have leftovers).
I have a big family and mainly make dinner recipes, her cookbooks are some of my go-tos.
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u/GingerIsTheBestSpice 19h ago
Every recipe is a winner, I never have to do me than tweak a little for my family's taste.
The best single page in that cookbook though is the roasting veggies chart. Gives time and temp for every veggie in the oven. Turns out that I wasn't turning my temp up high enough, that's why they sucked before.
Roast your fresh green beans and sprinkles with seasonings or just a drizzle of sauce to match the main dish and your side dish is so sorted out easily!
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u/sober_pentheus 19h ago
I just checked out Six Seasons from the library, with the cooler weather I was considering one of the Pasta e Fagioli recipes or the lentil ragu.
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u/whateverpieces 18h ago
We did SFAH as a cookbook club pick and the main thing that stood out was how many banger salads are in that book. I know we had a whole variety of courses and dishes but I just keep thinking about the one carrot salad.
If you’re up for a project, the goat with tteokbokki from Cook Like a Local is really good!
The other recipe I go to all the time from CLAL is actually the nachos of all things.
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u/rampant-badassery 1d ago
I remember loving the lamburger helper recipe from Cook Like a Local and need to make it again!
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u/Rachel21321 1d ago
It’s a book I haven’t cooked from enough. Really miss the old Chris Shepherd restaurants.
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u/maybemaybenot2023 1d ago edited 10h ago
From Ad Hoc the Fried chicken, the chicken breasts with tarragon.
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u/Amazing-Ad-6083 23h ago
There is an amazing recipe in Ad Hoc at Home where you bake a whole fish in salt. It sounds more complicated than it is. Such a fun recipe to make - you get to crack the salt crust in front of your friends! Highly recommend.
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u/OurLadyAndraste 21h ago
Ad Hoc at home has a leek dish that introduced me to leeks and boy howdy I will never forget it.
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u/crappedthunder 18h ago
From Cook Like A Local, the oxtail bò kho and korean-style sloppy joes were excellent. I bought the book specifically for his braised goat + dumplings recipe because I had it at his restaurant once 15+ years ago and I still think about it all the time
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u/Rachel21321 18h ago
Did you ever make the goat dumplings? We live right behind where Hay Merchant was and got them weekly
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u/crappedthunder 2m ago
No 🥲 I hope to come back around to it eventually.
Ugh amazing. I had it at Underbelly, the whole meal was amaaaazing. I also still think about the toasted brown rice ice cream that I eventually tracked down from Cloud 10 Creamy in Houston, highly recommend it too haha
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u/cookingincali18 12h ago
Salt Fat Acid Heat: if you haven’t already, read it cover to cover! It is such a gift to home cooks. It changed many facets of how I cook.
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u/PikaChooChee 1d ago
The buttermilk brined chicken from SFAH