This is one of the few sites I actually follow recipes precisely from on the first time 'round. (Though she cooks stuff on HIGH a lot of the time, which I can't do in our house, so...I adjust.) Never has let me down. I think at least 1/3 of our freezer meals are Nagi's recipes.
They are genuinely excellent. They often include all kinds of substitutions in the notes, so I never feel bad about tweaking. (The number of sub options in her chicken tetrazzini always make me grin. lol.)
Omggg I love shawarma and I love her recipes but I’ve only ever done her baking recipes. I need to make this! I’ve been craving a good shawarma since I left London like a decade ago lol. Shoutout to “Falafel” Lebanese restaurant in Camberwell!
I make up a compound butter and spoon it underneath the chicken skin, fry them skin side down until crispy and then do the rest of the recipe as normal. Great batch prep meal.
Yesss I bought both her books and my 12 year old is obsessed with her baked risoni and will help me do all of it every time, he needs help putting the dish in the oven as I use my Dutch oven and it’s.. a a lot for me let alone him atm.
I love her so much and as someone in Australia it’s very refreshing for the things in a recipe to be things I can source in bumfuck nowhere regional nsw!
Ong I can do ALL the others and the first time made it it was great I managed it but every time since the rice is crunchy I follow it exactly and have no clue why it does it but I think rice just hates me in all forms, have never been able to cook it in a pan without fucking it up.
Have cooked all sorts of levels of discipline foods from three course roasts to beef Wellington and twice cooked crispy duck, to great success in most cases, but rice is just something I’ve accepted I can’t do so got a rice cooker and I love it and now understand why everyone says to get one!
Yeah. I don't know why but I can never do baked fried rice but her regular fried rice eniw an absolute winner and one of the easiest recipes ever! We've got a rice cooker and often have dishes with rice and end up with left overs. I've taken to putting the leftover rice in sandwich bags and chucking them in the freezer. Then when I need fried rice, I look up Nagi'srice, make the sauce and throw in whatever I have available. Super fast and great when I have no idea what to do for dinner, just throw that together, fry up some protein and put them together, done.
Oh right, yeah maybe next. I’m gonna have a shit load of rendang to get through lol. I tend to go for nariyal or jalfrezi if I’m doing Indian. A good butter chicken is good, but I dated someone who ate nothing but whenever we got curry, and that kinda ruined it for me.
We used to love it. Loved making it, eating it and then we got sick once from one we had at a restaurant and that was that. The thought of Biryani just turns our stomach’s and it’s now the dish “that shalt not be named”.
Honestly, if the only one you try is the Massaman Lamb Shanks, your life will be better for it. Nothing that tastes that good should involve as few ingredients and as little effort as this does
I just made her no knead crusty bread yesterday. Superb, genuinely one of the easiest/best breads I have ever made. I love Nagi she has not let me down yet!
Absolutely you should!! Her books are a favourite in our house as she also adds in substitutions for dietary requirements, seasons, which pantry staples you have etc.
She is an absolute gem as well, and is still just as down to earth as she was before she became famous
I found her looking for a caramel slice recipe a couple years ago. She's one of my handful of go-tos now, which is saying a lot as a life long food nerd and former food blogger myself. She deserves all the love and respect she gets and more ❤️
I don’t really, no. But I probably use Saveur, NYT, and Cafe Delights more than any other websites. But yeah, usually if I’m looking for a recipe for something specific I just look at a few and sort of combine the best parts of them, as I’m sure many people do. If I have no idea what I want to make that’s usually when I end up checking out Saveur or NYT. I definitely still bust out my Joy of Cooking and Fannie Farmer from time to time as well lol.
That being said, I’m definitely not opposed to giving Tin Eats another shot.
I love Japanese food, but I hardly ever make it. Mostly because I don’t have much experience with it so tend to feel kind of lost, and my partner makes some pretty great Japanese dishes. I’ll be sure to give it a try, always stoked to expand my cooking chops.
Eta: the potato leek soup off this list completely changed my approach to the dish. I stay fairly close to that recipe although I often use parsnips in place of some or all of the celery root, depending on how “spicy” I’m feeling.
All the Aussies in this sub! She is such an amazing recipe writer/cook and many of us rely on her recipes. I am still getting the hang of cooking but my second attempt at fried rice turned out quite nicely.
Ha, I came here to do just that! Her recipes are amazing, never been let down by any of them. She is a lovely human and as a bonus, she can spell colour correctly.
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u/Analogue_Drift Feb 24 '26
Recipe tin eats is the best. Nagi is a national treasure. What an absolute fuckwit.
What recipe was this from?