I’m the worst baker ever and therefore I kinda loathe baking but when I made your oaty zucchini cookies for a party this summer, everything changed. I’ve made them at least three more times (including these holidays) and everyone is obsessed so I send them your recipe. Thank you!! Maybe just maybe I’ll try some more baking courtesy of my Justine Cooks cookbook 😏
Your Kabocha Squash and Fennel Soup is my absolute favorite soup EVER…and I’ve been making amazing soups for 40+ years! Thank you for your thoughts on 2024…so encouraging!💛
I'm new to you, Justine Doiron. I discovered you on Christmas when my daughter gave me your brand spanking new cookbook. So far, I've made Lentils with Sticky Shallots and Dukkah (so much better than I expected!) and the soup that's like stuffing (can't remember the name but I loved it). The recipes are doable, you've opened up some new tastes and techniques for me, and I feel healthily nourished after eating your recipes. So thank you! I can't decide what to make next! Going to look through all the notes below for ideas! Here's to a great 2025.
I know it was in 2023 but Harissa Simmered Artichokes on Toast is my absolutely favorite with squash with browned butter tomato sauce right behind. Can't wait to continue delving into the cookbook!
Your crispy and thin cookies from the cookbook are amazing. I’ve made them 5-6x since I got the book and EVERYONE that ate some wanted the recipe! Thanks for sharing your talent with us 🫶🏼 Happy 2025!!
I don’t know if you created the warm Brussel sprout salad with anchovy-tahini dressing and za’tar crispy garbanzos in 2024, but that is when I discovered it. I adore this salad and make it often!
I’ve enjoyed seven out of these twelve choices and now have five to cook up and experience as we move into 2025.
Have been so happy to discover your recipes this year, the zucchini chocolate oat cookie was the first recipe I made of yours and that corn quinoa salad was the second and I’ve barely stopped since then.
I’m the worst baker ever and therefore I kinda loathe baking but when I made your oaty zucchini cookies for a party this summer, everything changed. I’ve made them at least three more times (including these holidays) and everyone is obsessed so I send them your recipe. Thank you!! Maybe just maybe I’ll try some more baking courtesy of my Justine Cooks cookbook 😏
Your Kabocha Squash and Fennel Soup is my absolute favorite soup EVER…and I’ve been making amazing soups for 40+ years! Thank you for your thoughts on 2024…so encouraging!💛
Super excited for all the 2025 recipes!! Thank you Justine!
I love your recipes, Justine! Can't wait to try the miso risotto this week!
These look amazing. I can’t make any of them myself because I don’t have access to ingredients but 10 over 10 would recommend 🌚.
What a year! Thank you for everything and all the love you pour into this community! Happy New Year!!!✨🤍✨
I'm new to you, Justine Doiron. I discovered you on Christmas when my daughter gave me your brand spanking new cookbook. So far, I've made Lentils with Sticky Shallots and Dukkah (so much better than I expected!) and the soup that's like stuffing (can't remember the name but I loved it). The recipes are doable, you've opened up some new tastes and techniques for me, and I feel healthily nourished after eating your recipes. So thank you! I can't decide what to make next! Going to look through all the notes below for ideas! Here's to a great 2025.
I know it was in 2023 but Harissa Simmered Artichokes on Toast is my absolutely favorite with squash with browned butter tomato sauce right behind. Can't wait to continue delving into the cookbook!
Your crispy and thin cookies from the cookbook are amazing. I’ve made them 5-6x since I got the book and EVERYONE that ate some wanted the recipe! Thanks for sharing your talent with us 🫶🏼 Happy 2025!!
I don’t know if you created the warm Brussel sprout salad with anchovy-tahini dressing and za’tar crispy garbanzos in 2024, but that is when I discovered it. I adore this salad and make it often!
I also won’t stop screaming about the No fry, fried whatever. It’s so good on literally everything. Happy new year!
I’ve enjoyed seven out of these twelve choices and now have five to cook up and experience as we move into 2025.
Have been so happy to discover your recipes this year, the zucchini chocolate oat cookie was the first recipe I made of yours and that corn quinoa salad was the second and I’ve barely stopped since then.
Wishing you a Happy New Year! 💫