Cravings: Hungry For More by Chrissy Teigen
After the extraordinary success of Cravings, Chrissy Teigen comes back with more of her signature wit and take-no-prisoners flavor bombs.
Cravings: Hungry for More takes us further into Chrissy’s kitchen…and life. It’s a life of pancakes that remind you of blueberry pie, eating onion dip with your glam squad, banana bread that breaks the internet, and a little something called Pad Thai Carbonara. After two years of parenthood, falling in love with different flavors, and relearning the healing power of comfort food, this book is like Chrissy’s new edible diary: recipes for quick-as-a-snap meals; recipes for lighter, brighter, healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly. And it will have you hungry for more.
Overall, I really like this cookbook. The photos are gorgeous and the recipes are easy to follow. We’ve made a few things so far which I’ll discuss below. There are quite a few things that I’ll probably never try, but there were enough to get me to buy this. My husband is the one who made the recipes though. Yes, I know I am super lucky!
French Toast with Whipped Honey Ricotta Topping (pg 13)
This was really good, but I definitely have too much ricotta topping. It’s very rich, but this turned out well.
King’s Hawaiian Pull-Apart Bacon Grilled Cheese (pg 109)
It’s not very pretty, but this is soooo good! Very rich, so I don’t recommend eating a lot. We didn’t have gouda, but there was still plenty of cheese. I had my doubts about this with the dijon mustard and spicy honey, but it made it much better than if it was mostly just cheese and bacon.
Shake & Bake Chicken with Hot Honey (pg 224)
We’ve had this twice already. This recipe alone is worth buying the cookbook for me. This chicken is so most and flavorful. Be careful how much red pepper you use, because it was a bit too hot our second time. I think my husband must have used more. I suggest marinating for closer to 4 hours. Our second time wasn’t as long as it was missing a bit on the flavor.
Jalapeno-Cheddar Corn Pudding (pg 134)
This is the only recipe we’ve tried that I didn’t like. My husband used less eggs than it called for, but I could still taste a lot of egg (which I don’t really like). It wasn’t terrible, but it wasn’t for me.
We definitely plan on trying some more and making a couple of these as regulars now. I gave this book 4 stars, but I think a lot of people will love it.
Have you made anything from this cookbook? Do any of these recipes interest you?